One Rare Bird

You say "Pop" I say "Over"

I love popovers! And if you dare leave me alone with a pan of popovers and a jar of jam I'm likely to eat every last one and have the jar licked clean within 5 minutes. So it's no surprise that this recipe is a Sunday morning favorite; and God help the person who comes within a foot of the additional pan I make just for myself - people have been known to lose extremities in such scenarios. Seriously.

Popovers

*Forget what you've heard elsewhere. The secret in making good popovers is to start them in a cold oven.

Ingredients:

• 2 eggs
• 1 cup milk
• 1 tablespoon butter, melted
• 1 cup white flour
• 1/4 teaspoon salt

Directions:

Put all ingredients in a large bowl and mix thoroughly, without overbeating. Half-fill buttered muffin pans or custard cups. Put them in a cold oven and set the heat for 450 degrees. Bake for 15 minutes, then reduce heat to 350 degrees and bake for another 15-20 minutes. Test one to be sure it's done by removing it from the pan: it should be crisp outside and moist and tender inside.

(Makes about 10 popovers)

Lemon Blueberry Pound Cake

Nothing says "Spring is here!" quite like freshly baked goods packed full of fruity flavor. So today I'm sharing one of my favorite recipes for Lemon Blueberry Pound Cake. I don't make this cake very often because it's so large and filling, but sometimes that's exactly what a girl needs (never mind that it sounds like I just told a dirty joke - you won't blame me after you try this recipe.)

Lemon Blueberry Pound Cake _{^{{via Cooking Light}}}

Ingredients:

• 2 cups granulated sugar
• 1/2 cup light butter
• 1/2 (8-ounce) package 1/3 less-fat cream cheese -- softened
• 3 large eggs
• 1 large egg white
• 3 cups all-purpose flour -- divided
• 2 cups fresh or frozen blueberries
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 (8-ounce) carton lemon low-fat yogurt
• 2 teaspoons vanilla extract
• Cooking spray
• 1/2 cup powdered sugar
• 4 teaspoons lemon juice

Directions:

Preheat oven to 350 degrees.

Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

Cool cake in pan 15 minutes; remove from pan. Let cool for an additional 10 minutes. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.

Play Dough

In honor of St. Patrick's Day yesterday I decided to try my hand at making play dough with the kids. Green play dough, obviously. As a kid, all I remember about this homemade mass of flour and salt is how awesome it was to lick the salt off my hands after playing with it, and it turns out not much has changed. So if you're looking for something fun and easy to do on a rainy afternoon, or if you're just looking for a cheap way to fill your kid's tummies, knock yourself out with this incredibly simple and timelessly-fun-to-play-with recipe. Enjoy!

Play dough

• 1 c. flour
• 1 c. water
• 1 tbsp. oil
• 1/2 c. salt
• 1 tsp. cream of tartar
• Food coloring

Combine ingredients in a saucepan on medium-low heat and continually stir until mixture is thick and pulls away from sides of pan. Remove from heat and continue stirring until the mixture cools to touch. Keep in an airtight container.

You'll Need Your Cookie Pants For This One

Thanks to the diligence of my friend Erin, I no longer have to search for the ever-elusive Best Chocolate Chip Cookie Recipe - she found it(!) - and I am forever grateful because now I don't have to waste hours baking (and subsequently throwing away) listless and unsatisfactory chocolate chip cookies. So get ye to the kitchen NOW, and make these cookies! You will not be sorry (unless you eat them all in one go like I did). These cookies will stay soft and perfectly chewy for at least a week, so no need to rush the pleasure. Plus you can always make more. Enjoy!

Chocolate Chip Cookies

Ingredients:

• 1 cup crisco (or butter)
• 1 cup light brown sugar
• 1 cup granulated sugar
• 2 eggs (room temperature)
• 1 1/2 tsp vanilla
• 1 tsp baking soda
• 1 tsp salt
• 2 1/4 cups flour
• 1 12 oz pkg of semi-sweet chocolate chips (sometimes I only use 80% of the bag)

Directions:

Preheat oven to 375°
1. In a large bowl with a wooden spoon (no hand mixers allowed), cream together butter, brown sugar, and granulated sugar. This can take about 3-4 min to do).
2. Stir in the eggs.
3. Add & mix well the vanilla, baking soda, and salt.
4. Add & mix in the flour.
5. Stir in chocolate chips (I usually use a little less than one bag)

Form large spoonfuls (about the size of a golf ball) onto an ungreased (light, not dark colored) cookie sheet and bake for 8-10 min. They should still look slightly raw when you take them out of the oven. If the tops are kind of brown you know they're done. I always let them finish cooking on the baking sheet for a minute or two before transferring them onto a rack to cool. Store in an airtight container for up to 1 week. But I guarantee they won't last that long. Just ask the Hubs. (Makes 2 dozen)

And if you're like me and couldn't resisit eating them all at once, don't despair, that's what Cookie Pants are for...and a Piano Mat.

My Cookie Pants from Scrubs (Season 8)

The Best Almond Brioche EVER!

It will be Erin's birthday on Sunday, so when she came over this past Tuesday for our weekly coffee date I decided to make the same almond brioche I made for her birthday last year. This particular brioche is so amazingly good that I've been meaning to make it again, but I've yet to find another celebratory occasion that calls for such an intense labor of love.  The time it takes to make this is absolutely worth every minute you put into it, but I sometimes tend to be of the mindset "never try, never fail" and my ego is a bit too fragile for the this recipe on a regular basis. So Happy Birthday Erin! Thank you for giving me an excuse to make this again. Until next year.... x0

Almond Brioche

Brioche

• 3/4 cup lukewarm water
• 3/4 Tbsp yeast
• 3/4 Tbsp salt
• 4 eggs
• 1/4 cup honey
• 3/4 cup (1 1/2 sticks) butter, melted
• 3 3/4 cups flour

Almond Cream

• 1/2 cup almond paste
• 4 Tbsp butter (at room temperature)
• 1/4 cup flour
• 1 egg
• 1/4 tsp almond extract

Topping

• 1/4 cup sugar
• zest from half an orange
• 1/2 cup sliced almonds

1. make the brioche: mix the salt, yeast, eggs, honey and melted butter with the water in a large bowl. mix in the flour without kneading. the dough will be loose but will firm up when chilled. cover the dough and allow to rest a room temperature for 2 hours. cover the dough bowl with plastic wrap and chill in the fridge before trying to work with it.

2. make the almond cream: cream together the butter, almond paste, flour, egg and almond extract in a food processor (or by hand if you are brave) until smooth and set aside.

3. dust the surface of the refrigerated dough with flour and cut off a 1 1/2 lbs (about the size of a cantaloupe). dust the piece with more flour and quickly shape into a ball. roll the dough out into a long rectangle (about 1/4 inch thick), using enough flour to prevent it from sticking to the counter. spread the almond cream evenly over the rectangle and roll the dough up like a jelly roll, starting at the long end. chill the log in the freezer for about 15 minutes. meanwhile,  grease an 8 inch round cake pan with butter and sprinkle liberally with sugar.

4. cut the chilled dough into 8 equal pieces. place them evenly in the cake pan so the swirled edge is facing upward. allow the dough to rest in the pan for an hour. twenty minutes before baking time, preheat the oven to 350 F. just before baking, combine the sugar, orange zest and almonds and sprinkle over the brioche. bake for about 40 minutes or until golden and well set in the center.

6. when you remove the brioche from the oven the run a knife around the inside of the pan to release the bread from the sides and invert it onto a large plate (it could stick to the pan otherwise). eat while warm.

^{{Recipe and images found via Pete Bakes}}

And this is another reason why I only make this once a year...

Have My Cake and Eat It Too

I still have Birthday's on the brain---and it's no wonder considering we still haven't eaten all the cupcakes we made for Haven's birthday, as well as the cupcakes we took in for her class on Monday, and that's not to mention the birthday party we're having for her friends tomorrow, which of course means more cake. And if that's not bad enough, John's birthday is next week and I already know he is going to want his favorite cake as well. So, if you're going to twist my arm, I guess I can eat more cake, and if it looks any bit as good as these cakes that Martha Rich paints, then I guarantee you, I'll have more than one piece...

Oops! I already have. And it was soooo good!

*Images found via The Jealous Curator.

Party Cats

As I mentioned before, my daughter's birthday was on Sunday which means I was afforded yet another opportunity to bake. Two opportunities actually, since I made both blueberry muffins, and cupcakes for her special day. Again, I find myself gravitating toward those miniature goodies like they could save souls---which they most likely can, given the right recipe---and these are definitely the right recipes.

First up are the buttermilk blueberry muffins I made for Haven's breakfast, which were served to her in bed upon her very adamant request. It's been a while since I've had to drag myself out of bed so early, but her joy at waking up to the sweet melody of "Happy Birthday to you" and the aforementioned breakfast in bed should have earned me enough good-mommy points to last the year... well, a few days anyway.  

Buttermilk Blueberry Muffins _{{via Joy of Baking}}

Ingredients:

2 ½ cups (325 grams) all-purpose flour

¾ cup (150 grams) granulated white sugar

2 teaspoons baking powder

½ teaspoon baking soda 

¼ teaspoon salt 

Zest of one orange or lemon

1 large egg, lightly beaten

¾ cup (180 ml) buttermilk

2/3 cup (160 ml) safflower or canola oil

1 teaspoon pure vanilla extract

1 ½ to 2 cups fresh or frozen berries (blueberries, raspberries, or blackberries)

Directions:

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 ¾ x 1 ½ inch muffin cups. Set aside.

In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.

In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and orange zest. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Fill each muffin cup almost full of batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. Dust with powdered sugar.

Makes 12 regular sized muffins or 6 jumbo muffins.

Note: If using frozen berries you may have to bake the muffins a little longer than the stated time. Also, if making jumbo sized muffins, again, you may have to bake the muffins a little longer.

Next are the cupcakes we had Sunday night, which were super fun and easy  to make, especially considering the help I found (again) at Joy of Baking, and the cute little cupcake decorating kit I picked up at the store.

Vanilla Cupcakes  

Ingredients:

½ cup (113 grams) unsalted butter, room temperature

2/3 cup (130 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

Zest of 1 large lemon (outer yellow skin)

1 ½ cups (195 grams) all purpose flour

1 ½ teaspoons baking powder

¼ teaspoon salt

¼ cup (60 ml) milk

Buttercream Frosting:

 2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

½ cup (113 grams) unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 tablespoons milk or light cream

Assorted food colors (if desired)

Directions:

Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners.

In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. 

In a separate bowl whisk together the flour, baking powder, and salt.

With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting, I like to use a large Wilton 1M star decorating tip.

For the Frosting: In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk or sugar, if needed. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 12 cupcakes

 

Voila! Kitty Cupcakes, and one very happy newly-6-year-old.

 

Holiday Baking: Cookies

Remember last week when I mentioned how much I love to bake, especially this time of year? Well, I think I've officially met my baking quota for both 2010 and 2011! I didn't step foot out of the kitchen for two days last week, and it was marvelous! I'd feel like a traitor if I chose just one cookie as my favorite, they are all amazing, but if I had to, the one cookie that everyone loves, without fail, are my chocolate gingerbread cookies. I wish I could say I discovered the recipe in some obscure place or that it belonged to my great-great-great-grandmother, but that's not the case. I came across it in Martha Stewart's Holiday Cookies magazine about nine years ago---before Martha went to prison, pulled her life back together and reclaimed her position as Domestic Goddess---and I still have, and use, the magazine for the recipe. So since I believe a cookie like this could create world peace, I would be a complete jerk if I didn't share it with you. Happy baking and peacemaking!

 

Martha Stewart"s Chocolate Gingerbread Cookies

Ingredients

• 7 ounces best-quality semisweet chocolate
• 1 1/2 cups plus 1 tablespoon all-purpose flour
• 1 1/4 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 tablespoon unsweetened Dutch-process cocoa powder
• 8 tablespoons (1 stick) unsalted butter
• 1 tablespoon freshly grated ginger
• 1/2 cup dark-brown sugar, packed
• 1/4 cup unsulfured molasses
• 1 teaspoon baking soda
• 1/4 cup granulated sugar

Directions

1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

(Makes 2 dozen) 

I also made brownies, maple walnut cookies, sugar cookies, and cranberry oatmeal cookies. You know, since I was baking anyway.

Then I wrapped it all up in these cute little treat boxes for teachers, friends, and neighbors...

Well, maybe not all of it was wrapped up. That would explain why there's a perpetual glass of milk and crumbs left where ever I go, and also why my jeans aren't fastening quite so well.

Give Me Guide, part II: Baked

One of my favorite things about this time of year is all the "required" baking that comes with it. I'm not really a fan of cooking in general. If a meal takes a second longer than 30 minutes to prep and cook then you might as well shoot me now. But baking, that's a different story. When the holidays start rolling in you'll easily find me in the kitchen baking any number of cookies and quick breads. Just yesterday I spent an obscene amount of moola on flour, sugar, and butter in preparation for all the baking I plan to start doing, um, right NOW actually. So without further ado, I'm going to head for the kitchen and leave you with the things my little (baker's) heart desires....

GIVE ME GUIDE: Baking and the like

Vintage Pyrex bowls found via Etsy, everything else via Anthropologie

  Sewing Basket Half Apron

Baked Explorations

I'll see you back here tomorrow with more Give Me Guides to get you *hint* In the Mood...

Give Me Give Me Some Muffin

The cool weather is here to stay and with that comes my uncontrollable appetite for baked goods. I love all kinds of baked treats: scones, quick breads, fruit tarts, turnovers, savory egg dishes, brioche....I could go on and on. But my favorite slice of baked heaven is muffins. They are quick and easy to make, and oh-so satisfying to consume. You can dress them up like cupcakes or make them into something healthy, and you don't need utensils or even a plate to enjoy one. So don't just sit there, so get yourself some muffin!

And now you should probably finish up that muffin because you likely won't want to after you watch this Saturday Night Live skit with Betty White. (I know it doesn't seem right to mock muffins after speaking so highly of them, but I think muffins have a good sense of humor and they're quite self-possessed, so they can handle it.) Enjoy!

Delicious Dish on SNL

Food for thought: Women around the world have been given a bad wrap for having a "muffin top", but I'd like to argue that the best part of a muffin is the top, and I think this world would greatly benefit from more of them!