Peanut Honey Rolls

My mother should have been a food writer. She finds all these tasty little treats from days gone by. These are a simple mixture of peanut butter, honey, and dried powdered milk creamed together and then rolled in dry roasted, salted peanuts. I wrapped mine in individual waxed paper as you would salt water taffy and kept them in a container in the refrigerator for a quick treat. These don't even require any cooking, but should stay in the refrigerator to keep them firm. They remind me of a payday bar without the corn syrup, sugar, and vegetable oil additives.


She found this recipe in an old book called Honey I Love You - you're so sweet and good to me by the Reverend Maurice H. Ness. Copyright 1966.

These are delightful!....every time I eat one I think....should I enrobe these in chocolate ? ....to be continued :)

 

 

 

Peanut Honey Roll Recipe

Ingredients

1/2 cup peanut butter  
1/2 cup honey  
3/4 to 1 cup dry powdered milk 
1 cup dry roasted, salted peanuts, rough chopped

Instructions

Combine peanut butter, honey, and dry powdered milk with a beater until mixed. Use enough milk powder to get the consistency you like. You can either roll into a log at this point or use a small scooper and make little balls and flatten slightly. Roll or press into rough chopped peanuts and transfer to the refrigerator to chill. Wrap individually if desired.


Recipe by Rev. Maurice H. Ness

Corn and Poblano Lasagna

Marcella Valladolid, you have outdone yourself. She is the cute little chef on the Food Network that does the show Mexican Made Easy. I honestly don't watch it that often, but I do DVR episodes and scan through them real quick to make sure I don't miss anything I could learn; I just love Mexican food! Well, this is an episode that looked interesting and sounded so good I had to try it. This was just wonderful, nothing left to say. The star of the dish is the lasagna sauce. The mixture of fresh sweet corn and cream with a hint of garlic and thyme blended into this creamy wonderful sauce would go well with any vegetable lasagna you choose to throw together. I did find the sweetness of the sauce paired with the subtle heat of the poblanos nice. I used fresh white corn ears and cut the kernels off, the sauce is such an important flavor you need to make sure the corn is really good.    

Corn and Poblano Lasagna Recipe

Ingredients

4 tablespoons unsalted butter, divided
3 cloves garlic, minced, divided
2 cups fresh corn kernels (from about 2 ears), or frozen and thawed
2 cups heavy cream
1 teaspoon fresh thyme
Salt and freshly ground black pepper
1/2 cup thinly sliced white onion
1 large zucchini, thinly sliced lengthwise
4 poblano chiles, charred, peeled, stemmed, seeded and cut into 1-inch strips
12 (7 by 3-inch) no-boil lasagna sheets
2 cups shredded Oaxaca cheese, or mozzarella

Instructions

Preheat the oven to 350 degrees F.

Melt 2 tablespoons butter in a medium, heavy saucepan over medium heat. Add 2/3 of the garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper.

Heat the remaining 2 tablespoons butter in a small, heavy skillet over medium heat. Add the onions and saute until translucent, about 5 minutes. Add the remaining garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes for the flavors to incorporate. Season with salt and pepper. Turn off the heat.

Spread about 1/4 of the corn mixture over the bottom of an 11 by 8-inch baking dish. Cover with a layer of 3 lasagna sheets. Spread 1/4 of the poblano mixture and 1/4 of the cheese over the pasta. Repeat the layering 3 more times. Cover with foil.

Bake until the pasta is cooked and tender, about 50 minutes. Remove the foil and turn up the oven temperature to broil. Broil until golden brown and bubbly, 8 to 10 minutes. Let stand for 15 minutes before serving.

Kim's Notes: I used 4 ears of corn. I also used regular cream instead of heavy.
Recipe courtesy Marcela Valladolid

Coffee Ice-cream

Summer is such a fun time! It is my absolute favorite season. We love making homemade ice cream, usually with seasonal fruit, but it seems nothing is ready yet or lacks flavor and I'm not waiting anymore. Impatient? Yes! This is truly the most fantastic coffee ice cream you can find anywhere. I would go head to head with Starbucks Java Chip, and let me tell you that is my ultimate favorite. I rarely buy it unless I'm having a "pick me up" attack, then I buy it and use it in milkshakes, but this could win a blind taste test. I have no doubt.
I use Medaglia D'Oro brand instant espresso coffee. It's an Italian-style espresso coffee that comes in a jar adorned with the colors of the Italian flag and begs to say "buy me! I'm imported!", but it's actually an inexpensive instant espresso that's roasted here in the States, Miami to be exact. Nonetheless, it's fantastic. I also use it to enhance chocolate deserts. If you love coffee, you can't go wrong with this. Give it a go, it couldn't be any easier. I top it with chocolate covered espresso beans from Trader Joe's....how fun is that!

Coffee Ice Cream Recipe

Ingredients

1 cup whole milk, well chilled

3/4 cup sugar
3 Tbsp instant espresso or coffee ( I use Medaglia D'oro Espresso)
2 cups heavy cream, well chilled *
1 tsp pure vanilla extract

Instructions

In a medium bowl, use a hand mixer (or a whisk) to combine the milk, sugar, and espresso powder until the sugar and espresso are dissolved, about 1-2 minutes on low speed. Stir in the heavy cream and vanilla. Cover, refrigerate, and chill if the time allows.

When mixture is chilled, turn on your ice cream maker and pour the mixture into the freezer bowl and let mix until thicken according to your maker. I use a Cuisinart and it takes about 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about two hours. Remove from freezer about 10 minutes before serving.

*Kim's Notes: I like to use Half and Half in place of the heavy cream. I do not find it takes away from the creaminess and it lightens it up a touch.  Enjoy!

Pizza

My sister-in-law just built a backyard pizza oven. Pretty cool if you ask me...I asked my husband and he said "no way".  I didn't expected a "sure honey, do you want me to get started on it today?" answer anyway so I wasn't disappointed.  This put me on a mission...to bake pizza outside without the luxury and ambiance of an outdoor wood burning oven. I watched an episode of  BBQ Addiction with Bobby Flay that showed him making flatbread on the BBQ, now why didn't I think of that? I still don't understand the technical difference between flatbread and pizza, but from a culinary standpoint, my flatbread pizza was excellent! I made a traditional pizza dough, hand formed 6 oz dough balls into an oval of sorts, and baked it on the grill for a few minutes on each side. Then once the flatbread pizza's were baked enough to handle, we each made our own individual pizza's with our own choice of toppings. It only took another 5 minutes on the grill for the sauce to warm and the cheeses to melt into this wonderful homemade flatbread pizza. Mine was a beautiful pizza with a white sauce made from a basic bechamel with the addition of mascarpone and parmesan cheese. Fresh spinach, artichoke hearts, zucchini, tomatoes and a combination of mozzarella, fontina, asiago, and parmesan cheeses finished off my first masterpiece. I was very happy with the first trial. How fun is that!

Peanut Butter-Chocolate Chip-Oatmeal Cookies

I was visiting my sister-in-law and spied some freshly baked chocolate chip cookies on her stove and my jaw dropped. They were the most beautifully shaped cookie I have ever seen from a homemaker's kitchen. I thought it was the recipe, but in fact it was her technique. Ah-ha, so....I bought a new stone for cookie baking and I love it!

My cookies are baking up as beautiful as can be and now look as good as they taste. I couldn't be happier or more excited. So now I am taking all my old cookie recipes and re-making them to bake on the stone just for fun. I no longer have the spreading issue I had with baking cookies in the past. It seemed that no matter what I tried, whether I chilled the dough or even froze the dough in cute little balls, they would consistently spread and flatten. I tried measuring my flour from every measuring cup I own using both the scoop and sweep method vs. spooning my flour into my cup and sweeping. I switched to weighing flour thinking that might fix the problem since my measuring was in-consistent. I bought new baking powders and sodas thinking mine were just too old. I tried baking on every cookie sheet imaginable including a silpat to no avail. I was so discouraged with cookie baking I turned to other baking. How can somebody who manages to make some pretty fun things not be able to bake a cookie! To think my problem resolved around a baking stone and a lower temp. So far all the cookies on my new stone are baking up 25-30 minutes in a 300 degree oven using a #30 scoop. I get these plump little beauties that I can proudly call my own....not just a relief, but how fun is that!

Peanut Butter-Chocolate Chip-Oatmeal Cookie Recipe

Ingredients

1 cup (1/2 lb.) unsalted butter, at room temperature
1 cup granulated sugar
1 cup firmly packed light brown sugar
3/4 cup creamy peanut butter
2 large eggs
1 teaspoon vanilla
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
2 cups chocolate chips (12 oz.)
1 1/2 cups quick-cooking rolled oats
1 cup unsalted roasted peanuts, chopped

Instructions

1. In a bowl, with an electric mixer on medium speed, beat butter, granulated sugar, brown sugar, and peanut butter until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.
2. In another bowl, mix flour, cocoa powder, baking powder, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips, oats, and peanuts.
3. Drop dough in rounded 2-tablespoon portions, 3 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets. With a lightly floured fork, flatten slightly into 2 1/2-inch rounds about 1/2 inch thick.
4. Bake in a 350° oven until cookies are golden and tops feel set when lightly pressed, 12 to 14 minutes (they will feel underdone but will firm up as they cool); if baking more than one pan at a time, switch pan positions halfway through baking.
5. Let stand 5 minutes on sheets, then, with a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

Marlene Sorosky Gray, Sunset NOVEMBER 2003

Lulu's Cupcakes - The Hostess Look-a-like

Remember eating the hostess cupcakes as a kid? The smell of the chocolate hitting your nose as you open the package and the anticipation of that first bite of heaven. The sweet marshmallow creme with the light fluffy cake. Did you ever peel off the top ganache and save that for last? Well this is over the top, and no preservatives! I have made these for several occasions and they are always a hit, it's been a while and I had a huge craving....so my excuse?  Graduation party for my nephews!

I think it was the very first issue of the Food Network Magazine that came out years ago with an article on Lulu's Bake Shoppe in Boston who made the most adorable cupcakes including the look-a-like Hostess Cupcakes. I think she was at the forefront of the cupcake craze. How can you look at the pictures in that article and not give it a go? I used my own devil's food cupcake recipe, as there is no other in my opinion, but otherwise followed explicit instructions.  The biggest kick I got out of the whole process was learning that they actually made a piping tip to get that stuff in the middle! How fun is that?

Lulu's Cupcake Recipe

Ingredients

For the Cupcakes: (*Note, I did not use the cupcake recipe, I used my go to found here)

1 1/4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups granulated sugar
4 ounces unsweetened chocolate, chopped
1 stick unsalted butter, cut into pieces
2 teaspoons vanilla extract
2 large eggs, lightly beaten

For the Filling:

4 tablespoons unsalted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla extract
3 tablespoons heavy cream
1 cup marshmallow creme

For the Ganache and Icing:

6 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
1 stick plus 1 tablespoon unsalted butter
2 1/4 teaspoons vanilla extract
1 tablespoon milk
2 cups confectioners' sugar

Instructions

Position a rack in the center of the oven and preheat to 350 degrees. Place paper liners in two 12-cup muffin pans.

Prepare the cupcakes:

Sift together the flour, baking soda, baking powder and salt in a bowl. Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes. Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly. Stir in the vanilla. Using a mixer, beat in the eggs, then mix in the dry ingredients.

Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely.

Meanwhile, prepare the filling:

Using a mixer, cream the butter until light and fluffy. Beat in 1/2 cup confectioners' sugar. Add the vanilla and 1 tablespoon heavy cream; beat until smooth. Beat in the remaining 1/2 cup confectioners' sugar and 2 tablespoons heavy cream in batches, alternating after each addition. Beat in the marshmallow creme; set aside.

Prepare the ganache:

Place the chocolate in a stainless-steel bowl. Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes. Whisk until smooth. Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid.

Spoon the filling into a pastry bag with a medium tip. Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill). Dip the cupcake tops in the ganache. Chill for at least 15 minutes.
Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners' sugar until smooth. Spoon into a pastry bag with a small tip; pipe onto the cupcakes to decorate.

Recipe from Lulu's Bake Shoppe courtesy of FoodNetwork Magazine

Pina Colada Sorbet

What do you make while you have unseasonably cold weather; force your husband to start a fire after all the firewood has been put away for the summer and the fireplace cleaned out, Sorbet!

 While clicking through the Cooking Light website I stumbled upon this recipe from the June 2011 issue.

Lately the pineapple has had exceptional flavor and there is no sense in letting that go to waste. This sorbet is wonderfully creamy and I think could be construed as a sherbet due to the coconut milk and cream of coconut. I suppose if you wanted it even richer, you could use full fat coconut milk, but I did stick with the light coconut milk as the recipe suggested. I generally like to make a recipe as stated before I try and mess with it. Sometimes you find a recipe just doesn't have what it takes to spend the time to improve on, well this one does. How fun is that!

Pina Colada Sorbet Recipe

Ingredients

3 cups cubed fresh pineapple
1 cup coconut water
1/2 cup sugar
1 cup light coconut milk
2/3 cup cream of coconut

Instructions

1. Place first 3 ingredients in a blender, and process until smooth and sugar dissolves. Combine pureed pineapple mixture, coconut milk, and cream of coconut in a bowl; stir with a whisk. Cover and refrigerate until thoroughly chilled.
2. Pour mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 2 hours or until firm.

David Bonom, Cooking Light
JUNE 2011
Pina Colada Sorbet

The Chocolate Chip Cookie

My sister started packing up yesterday. She is moving...not too far away thankfully; just a few hours drive. She ran across all kinds of photos from when we were younger. Marriages, kids, siblings....pictures of things long forgotten and all the memories started flooding back and you know what....they were all good! Not one bad memory, how many people can usually say that and mean it? Then the rain started, which turned into a hail storm. We actually got enough hail to cover the ground to make it look like snow....in May! Well, no one was gonna rain on my parade of old wonderful memories...what could save the mood better than warm chocolate chip cookies fresh from the oven.

No matter how the recipe originated, there is nothing that transcends generations like the chocolate chip cookie. All the many variations still come down to the wonderful starting block of sugars and fats combined with flours and leaveners and topped off with chocolate. This is yet another variation with the addition of almond extract alongside traditional vanilla for a little twist. The recipe came from the old Maxi's Cafe in the Napa Valley.

The Chocolate Chip Cookie Recipe

 

Ingredients

   1      cup           sugar
   2 1/2  cups        brown sugar, packed
   1      lb              butter, softened
   1 1/2  tsp           salt
   1 1/2  tsp           baking soda
   6      cups          flour (part whole wheat)
   3      Tbs           vanilla extract
   1      Tbs           walnut or almond extract
   2      pkg           chocolate chips (12 oz.)
   3                       eggs
   2      cups          chopped walnut pieces (optional)

Instructions

1. Cream butter & sugars. Add eggs & extracts. Mix well.

2. Sift together salt, soda, & flour. Add chips & nuts.

3. Mix dry ingredients with butter & sugar mixture and combine all well.

4. Spoon by heaping tablespoonfuls on cookie sheets and bake 350 for 7-9

minutes.

(Kim's Note:  I make large 2" diameter balls and bake at 300 for 25-30 minutes on a baking stone.)

Recipe from the Welcome to Maxi's - Gourmet Recipes from the Napa Valley cookbook.

Salted Chardonnay Caramels and Cabernet Bon Bon's

Who doesn't love Chocolate? Several years ago I was lucky enough to happen upon some classes being offered at the Napa Valley Cooking School for food enthusiasts. Well needless to say I signed up immediately as soon as I saw the word "chocolate". These are generally 3 hour hands on classes on specific topics where you get together in groups and follow recipes under general chef supervision. You get the benefit of many recipes, tips and tricks you may not otherwise learn. The hard part is going home and remembering everything you learned. It is so fast paced and you literally gloss over so many things your head is spinning when you get home.

I met the most wonderful chef by the name of Stephen Durfee. He was our "chocolate" instructor. He had a list of 17 recipes ranging from Chocolate Souffles to Buche De Noel to Truffles. Did someone say truffles? Chef Durfee didn't know he was creating a monster. I took to truffles like a duck to water; not in the "I know what I'm doing" sort of way, but more in the "I didn't know you could do that at home!" sort of way. So I learned to temper chocolate....how fun is that!

These are some Salted Chardonnay Caramels and some Cabernet Bon Bon's that we made for V2V in the Napa Valley. It's a yearly event that takes place in the Stag's Leap District. My in-laws are one of the participating wineries and asked if I could incorporate their wines into my newly found talent. Success... it has made its way to the table.

My daughter is a God-send in more ways than I can count; she comes home from Southern California for a few days just to help me. She is the one with the talent who does most of the enrobing. She also happens to be the Master taster.

We have more fun than two people should be allowed in a kitchen. I am truly blessed.

Chunks of Energy

I had been experimenting with various granola bar recipes for the past year. I have run across quite a few good ones and some not so good. I got into a groove with some energy bars that were all natural ingredients and trying to find the right binder to bring all this good for you stuff together. I made what I thought was a pretty good rendition of a Clif Bar Energy Bar and was really quite happy with the recipe. I took a sample up to my mom's months ago.

Last week she mentioned that she has been making the "peanut butter, honey, sesame seed" bars like crazy because she can't get enough of them! Yeah! Come to find out it was not my Clif Bar like recipe, it was one she had written down and thought I had given it to her! Ouch! Well I copied down the recipe and whipped up a batch and these little gems are fabulous. They use a Carob powder that I have never worked with before. She couldn't for the life of her remember where she got the recipe from but in doing some internet surfing, it took all of three minutes to find it, so I thought I would pass it on. The original looks as if it came from the Woman's Health magazine after an article they did with the company that makes and sells these little "Chunks of Energy". It's a company called Dancing Star Natural Energy Products and these little babies are good stuff. How fun is that!

Chunks of Energy Recipe

Ingredients

1 cup honey

1 cup peanut butter

1 cup Carob powder (I use Chatfield's)

1 cup sesame seeds, toasted

1 cup sunflower seeds, raw or roasted, unsalted

1/2 cup coconut, raw unsweetened, toasted

1/2 cup chopped dried fruit (optional)

Instructions

1. Heat honey until warm, then add peanut butter slowly, until just mixable.

2. Stir in remaining ingredients and press into oiled 8 by 8 inch pan.

3. Chill for 1 hour. Cut into 25 small squares. Keep in fridge for up to 1 month; freeze indefinitely.

Kim's Notes: Original recipe did not have the addition of the coconut, but I think it's a very nice touch. I wrap individually in confectionery twisting waxed paper and store in fridge.

http://www.womenshealthmag.com/nutrition/homemade-energy-chunks-recipe 

Fig Newtons

Spring is here! That means that summer is right around the corner and that means pies! Ah yes, who doesn't love a fresh fruit pie. Apple is fantastic, but always a fall/winter obsession for me. Blackberry, now that's what I call summer treat. So in getting ready for dough season, what better way to start honing the pastry skills than to wrap some wonderful sweet dough around a beautiful concoction of figs.

I always loved fig newtons as a kid. Several years ago I ran across a recipe on the Food Network and gave it a go, sure enough, it was fantastic. A beautiful cookie that's wrapped around dried figs that have been reconstituted with an equal amount of orange and apple juice and a pinch of cinnamon. Just enough to enhance the flavor of the figs, not overpower. Any chance I get to use a pastry bag and a star tip, I'm in! How fun is that!

Fig Newton Recipe

Ingredients

Dough

• 3 cups all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon salt
• 3/4 teaspoon baking powder
• 3/8 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 12 tablespoons (1 1/2 sticks) cool unsalted butter, cut into pieces
• 4 eggs

Filling

• 1 cup dried figs, cut into 1/2-inch chunks
• 1/2 cup orange juice
• 1/2 cup apple juice
• 1/4 teaspoon ground cinnamon

Equipment

• A large cookie sheet, well greased, or lined with parchment paper or lined with nonstick baking mats, or a nonstick cookie sheet.
• A straight edge or ruler

Directions

Dough: Blend the dry ingredients in a mixer fitted with a paddle attachment (or using a hand mixer). Add the butter and mix at low speed until sandy. Whisk 3 of the eggs together until foamy and add to the bowl. Mix to combine. Form the dough into a disk, wrap it in plastic, and refrigerate at least 2 hours.
Filling: Combine all ingredients in a saucepan, and cook over medium heat until all the liquid is absorbed by the figs and the mixture is thick. Let cool slightly, then puree in a food processor (or using a hand blender) until smooth. Refrigerate until ready to bake. (The recipe can be made up to this point and refrigerated up to 3 days.)
When you're ready to bake, heat the oven to 375 degrees F. Make an egg wash by whisking the remaining egg with 2 teaspoons of water. On a lightly floured surface, roll out the dough into a rough rectangle, about 1/8-inch thick. Cut the dough lengthwise into strips, at least 2 1/2 inches wide. Paint around the edges of 1 strip with egg wash. Pipe or spoon the fig filling down the center of the strip and then fold the dough over to enclose the filling, slightly overlapping the long edge, like a letter. Place the tube, seam side down, on the cookie sheet, then press down lightly to flatten somewhat. Repeat with remaining dough and filling. Bake until light golden brown, about 15 minutes. Let cool to room temperature. Use a sharp knife to cut into 1-inch segments.

Recipe courtesy Gale Gand's Just A Bite by Gale Gand and Julia Moskin: Clarkson N. Potter Publishers, 2001

Kim's notes: I multiplied the filling by 1-1/2 to have enough for all the dough.

Shortbread Cookies

Butter, a culinary treasure. Butter has been reported to be the gateway to a host of health problems. But butter's negative reputation is undeserved, and that actually butter substitutes and man-made trans fats are the true culprits that pose the health threats. Good natural butter is made from fresh wholesome cow's milk......what I call dairy goodness.

We are not breakfast people. Never really have been, it's probably the early work hours we keep, but come mid morning you start to feel the empty stomach and need a little pick me up. I try and make sure my husband has something nice to fill his tummy to tide him over until lunch. I usually make some sort of dried fruit scones, granola bars, or tea type cookies. Nothing too sweet as it is....essentially....breakfast.

Shortbread cookies have such an incredible rich flavor, thanks to butter. Who knew added flour, sugar, vanilla, and a pinch of salt could be such a fantastic addition to butter. Such a few simple ingredients can make a delightful cookie that imparts that pure wonderfully rich, creamy yet crisp, heavenly taste.

Eat a cookie, thank a cow!

Shortbread Cookie Recipe

Ingredients

nocoupons

• 3/4 pound unsalted butter, at room temperature
• 1 cup sugar, plus extra for sprinkling
• 1 teaspoon pure vanilla extract
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 6 to 7 ounces very good semisweet chocolate, finely chopped

Directions

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

When the cookies are cool, place them on a baking sheet lined with parchment paper. Put 3 ounces of the chocolate in a glass bowl and microwave on high power for 30 seconds. (Don't trust your microwave timer; time it with your watch.) Stir with a wooden spoon. Continue to heat and stir in 30-second increments until the chocolate is just melted. Add the remaining chocolate and allow it to sit at room temperature, stirring often, until it's completely smooth. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.

Drizzle 1/2 of each cookie with just enough chocolate to coat it.

Recipe by Ina Garten 

Kim's Notes: I just roll dough into a 1-1/2" log, chill, and slice into 1/2" thick rounds. I skip the chocolate. It's not that I don't adore chocolate, but there is a time and a place, these are just too good on their own!

Goat Cheese, Chicken, & Sun-Dried Tomato Roll-ups

Very rarely do I get goose bumps over savory dishes. I'm a sweets girl, they are so much more fun to make but I have to say this was impressive.

Every now and then I get in the dinner "rut" and have to start searching for something new. I love Cooks Illustrated. I found this while searching for new creative ideas. This won't exactly replace or add to a weeknight dinner menu as it was fairly time consuming but I am very excited none the less. This would be a perfect dinner party entree. The nice thing about this is the ability to do prep earlier in the day, or even the day before.

The filling consisted of a cheese base including parm, mozzarella, and goat. Shredded chicken, sun-dried tomatoes, pine-nuts, a host of herbs and a little lemon zest with an egg to bind made up the rest of the filling. The sauce was a nice take on a Mornay using the addition of chicken broth and more herbs. I love using lasagna noodles as a way to bundle up the filling goodness into nice little packages. I can't wait to use this filling in ravioli. I love when a recipe can do double duty.....how fun is that!

Goat Cheese, Chicken, & Tomato Roll-ups Recipe

Ingredients

CHICKEN AND SAUCE:
1 pound boneless, skinless chicken breasts and/or thighs, trimmed
2 1/2cups low-sodium chicken broth
4 tablespoons (1/2 stick) unsalted butter
1 medium onion , minced
4 medium garlic cloves , minced or pressed through a garlic press (about 4 teaspoons)
1/3 cup unbleached all-purpose flour
1/4 cup dry white wine
1 cup heavy cream
2 bay leaves
1/2 teaspoon fresh grated nutmeg
1ounce Parmesan cheese , grated (1/2 cup)
2 tablespoons chopped fresh basil leaves
Salt and ground black pepper
FILLING AND NOODLES:
10 ounces goat cheese
6 ounces whole-milk mozzarella cheese , shredded (1 1/2 cups)
2 ounces Parmesan cheese , grated (1 cup)
1 large egg , lightly beaten
1 teaspoon grated zest and 1 tablespoon juice from 1 lemon
1 medium garlic clove , minced or pressed through a garlic press (about 1 teaspoon)
Salt and ground black pepper
1/4 cup pine nuts , toasted
2 teaspoons minced fresh oregano leaves
1/2 cup plus 2 tablespoons chopped fresh basil leaves
1/2 cup oil-packed sun-dried tomatoes , rinsed, patted dry, and chopped fine
16 no-boil lasagna noodles

Instructions

1. For the chicken and sauce: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Combine the chicken and broth in a large saucepan, cover, and simmer over medium heat until the breasts register 160 to 165 degrees and the thighs register 175 degrees on an instant-read thermometer, 8 to 12 minutes.
2. Remove the chicken from the pot and pour the liquid into a measuring cup. Let the chicken cool slightly, then shred the meat into bite-size pieces (see illustration below).
3. Wipe the pot dry, add the butter, and melt over medium heat. Add the onion and cook until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for 1 minute. Slowly whisk in the white wine and simmer until nearly evaporated, about 30 seconds.
4. Gradually whisk in the reserved broth and cream. Stir in the bay leaves and nutmeg, and simmer, whisking often, until the sauce is thickened and measures about 31/2 cups, about 10 minutes. Off the heat, remove and discard the bay leaves. Whisk in the Parmesan and basil and season with salt and pepper to taste. Cover the sauce to keep warm; set aside.
5. For the filling and noodles: In a large bowl, combine the goat cheese, mozzarella, 1/2 cup of the Parmesan, egg, lemon zest, lemon juice, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper until uniform. Gradually stir 1/2 cup of the sauce into the cheese mixture, then fold in the shredded chicken, pine nuts, oregano, 1/2 cup of the basil, and sun-dried tomatoes; set aside.
6. Pour 1 inch of boiling water into a 13 by 9-inch broiler-safe baking dish and slip the noodles into the water, one at a time. Let the noodles soak until pliable, about 5 minutes, separating the noodles with the tip of a knife to prevent sticking. Remove the noodles from the water and place in a single layer on clean kitchen towels; discard the water and dry the baking dish.
7. Spread 1 cup more sauce over the bottom of a 13 by 9-inch baking dish. Mound 1/4 cup of the chicken-cheese mixture evenly over the bottom of each noodle and roll, and compact into a tidy log. Roll the noodle up around the filling, and lay seam side down in the baking dish. Spoon the remaining sauce evenly over the filled noodles, covering the pasta completely.
8. Cover the dish tightly with aluminum foil that has been sprayed with vegetable oil spray (or use nonstick foil). Bake until the edges are just bubbling, 25 to 30 minutes, rotating the pan halfway through the baking time.
10. TO MAKE AHEAD Assemble the Pasta Roll-Ups with Chicken and Goat Cheese or Pasta Roll-Ups with Chicken, Sun-Dried Tomatoes, and Pine Nuts through step 7, cover with plastic wrap, and refrigerate for up to 1 day. Remove the plastic wrap and bake as directed in steps 8 and 9, increasing the covered baking time in step 8 to 45 to 55 minutes.
     

Recipe by Cook's Illustrated

Mom's Birthday!

Don't you just love birthdays? My sisters and I, together with my mom, started a tradition about a year and a half ago we now refer to as "Girl's Day". We all get together once a month just to be. Sometimes we have lunch and go to the movies, or sometimes we just grab sandwiches and walk around downtown, find a place to sit and gab. We always end up with ice cream, frozen yogurt, or coffee. It's a wonderful time to sit around and catch up. Everybody leads such busy lives but this is one day where we all just stop. It became such a desirable event that my father was allowed on "Girl's Day" last month and was able to enjoy the company of all his daughters together too.

This month just happened to be on my mom's birthday weekend, but instead of some big birthday shindig, she just wanted to have "Girl's Day". We took her out to lunch on a beautiful sunny day and sat outside in the sun. We walked thru some antique stores, consignment shops, and book stores. Who can't get lost in a book store? After generous helpings of frozen yogurt we waddled our way home and had birthday cupcakes and coffee...how fun is that!

Carrot Cake Cupcakes

Carrot Cake Cupcake Recipe

Cake from Essential Baker

1 pound coarsely grated carrots (I actually made mine finely grated)
4 extra large eggs, at room temperature
1 1/2 cups sugar
1 1/4 cup canola oil
2/3 cups firmly packed brown sugar
2 teaspoons pure vanilla
Finely grated zest of 1 large orange
2 1/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmegs
1 1/4 cups toasted walnuts (I used shredded coconut instead, which was one of the options Bloom suggested as well)
1 cup raisins (I substituted chopped dried cherries)

Cream cheese frosting from Essential Baker

 (I doubled this recipe to make sure I would have enough. Now I spread the leftovers on EVERYTHING!)

12 ounces cream cheese, softened
4 ounces unsalted butter, softened
2 teaspoons pure vanilla
1/4 teaspoon lemon extract (optional)
2 teaspoons lemon zest
2 teaspoons orange zest
2 1/2 cups confectioners’ sugar

Mix all ingredients together
Prepare muffin tins with papers (about 60 mini or 48 regular cupcakes) or two 9″ cake pans with parchment and oil. Preheat oven to 350 degrees.
I coarsely grated the carrots in a food processor using the grater attachment.
I then chopped them into finer pieces with the medal blade attachment in the food processor so that the texture of the cake would be a little bit finer.
Mix together the eggs, sugar, oil, brown sugar, vanilla extract and orange zest. Mix together all of the dry ingredients in a bowl with a whisk. Add the dry ingredients to the egg mixture. Add the finely chopped carrots, coconut, and dried cherries.
Pour the batter into the prepared pans or scoop into cupcake papers (fill 3/4 full).
Bake cupcakes for about 18-25 minutes, or until tester comes out clean.
Bake 9″ cakes for about 35-40 minutes, or until tester comes out clean.
To assemble the cake. Remove from pan and peel off the parchment paper from the bottom, place on a cardboard round. Put the cake on a cake turn table.
With a Wüsthof Superslicer or other thin serrated knife slice off the very top of the cake. Do this by using a sawing motion.Then cut the cake in 2 or 3 equal layers. Slide the layers onto a cardboard round or any other flat surface. The false bottom of a tart pan works perfectly.Put about 1 1/2 cups of the cream cheese icing.Using an offset spatula spread the frosting evenly over the surface of the first layer. Repeat for the rest of the layers.Place about 2 cups of the icing on the top of the cake and spread evenly.Spread the icing onto the sides of the cake.Lift the cake off the turn table and place on the serving platter.Using the spatula spread the frosting and create swirls on the cake. This cream cheese frosting is very soft so you won’t want to try for anything too exacting.I pressed coconut onto the sides and sprinkled the top.

Recipe adapted by Zoe Francois from Carole Bloom's book The Essential Baker

Don't you just love free time?

I love those rare lazy Sunday mornings. The type of day when your "To Do" list really can wait. I always manage to fill those times with baking. I never seem to keep the same recipe in my repertoire, even though it may be tried and true, I always gotta try a new one. It must be the alpha in me that always thinks there must be something better and I have to be the one to find it.

Well, this is a good one; I will move this one up the ladder and do this one again. I love the integration of toasted coconut in this. Of course I will continue to strive to find the ultimate banana bread but this is wonderful and was a successful morning. Don't you just love when a new recipe gives you everything you imagined? How fun is that!

Banana-Coconut Walnut Bread

Banana-Coconut Walnut Bread Recipe

Makes one 9-inch loaf

Greasing and flouring only the bottom of a regular loaf pan causes the bread to cling to the sides and rise higher. If using a nonstick loaf pan, on which the sides are very slick, grease and flour sides as well as the bottom.

Ingredients

• 1/2 cup flaked, sweetened coconut
• 1 cup chopped macadamia nuts
• 2 cups unbleached all-purpose flour
• 3/4 cup granulated sugar
• 3/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 3 very ripe bananas , soft, darkly speckled, mashed well (about 1 1/2 cups)
• 1/4 cup plain yogurt
• 2 large eggs , beaten lightly
• 6 tablespoons unsalted butter , melted and cooled
• 1 teaspoon vanilla extract

Instructions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Toast coconut and macadamia nuts on small cookie sheet, stirring every 2 minutes, until golden brown, about 6 minutes. Readjust oven rack to lower middle position. Grease bottom only of regular loaf pan, or grease and flour bottom and sides of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine first four ingredients, coconut, and nuts together in large bowl; set aside.
2. Mix mashed bananas, yogurt, eggs, butter, and vanilla with wooden spoon in medium bowl. Lightly fold banana mixture into dry ingredients with rubber spatula until just combined and batter looks thick and chunky. Scrape batter into prepared loaf pan; bake until loaf is golden brown and toothpick inserted in center comes out clean, about 55 minutes. Cool in pan for 5 minutes, then transfer to wire rack. Serve warm or at room temperature 

Recipe by Cook's Illustrated 

Kim's Note: I prefer walnuts, so I made the obvious substitution :)

What do you want to be when you grow up?

I believe in reincarnation. So, what do I want to be when my soul comes back to another body? A court reporter. Don't ask me where that came from, but I've wanted to do that since career day back in high school. I know that doesn't exactly put me on my spiritual path, but I'd like to get that one out of the way and off my checklist. It feels like unfinished business at this point.

A writer. Someone so gifted with the English language and so creative with their stories, that they capture your attention in the first few sentences of a novel. Someone who has the ability to give characters real life, the kind of author that can turn the written word into a real true range of human emotion; that is somebody with talent.

A Nurse. That could be very rewarding. A good nurse is always the one you remember. They can help with fear, the pain and anxiety, and share in the joy. The fact that I can't even watch a needle pierce the skin could be a really strong indication of why I didn't take that path in this life.

Some sort of investment manager or stock trader. Who wouldn't benefit from financial planning? I love numbers. I don't wish to be a famous one, just a really good one. One who is extremely financially successful would be the emphasis here. Some people say money is the root of all evil but I don't find that true at all. Perhaps it's the love of money that is construed as evil, an entirely different statement. Money in and of itself is amoral. The "money isn't everything" mentality surely can be seen from many perspectives such as health, happiness, and love being more important and I whole heartedly agree. At the same time lets not kid ourselves, money is simply an increase to our lives and a lot of it would be necessary to achieve my philanthropic ideas.

Philanthropy. A big word that has a lot of variations to it's meaning. I don't mean a tribute or self-aggrandizement, or the kind with the civic emphasis that always start out in theory focusing on improving the quality of life, but seem to end up as reform movements. I mean good 'ole fashion one on one. To have the ability to stop and do something at that very instant you see a need. To afford the opportunity to help others strive to increase their quality of life. How rewarding would that be?

A chef. I have zero creativity. My mind works more mathematically. A chef requires a certain amount of creativity that seems above my ability. I am actually a decent cook, but it requires me to follow a recipe to the "T". I think it's generational and I got skipped. My mother and my daughter are both creative and have the ability to take any food group and turn it into a fantastic dish. Heck, even my son takes on creativity in the kitchen. I on the other hand lack in the creative gene department, a little of this and a little of that does not work for me.

It seems cooking may not be as rewarding if you had to do it as a job. I figure I don't have to wait to be reincarnated as a Chef. I think I will just strive to be one in my own kitchen. How fun is that! So I made a cake....

Coconut Layer Cake

Coconut Layer Cake Recipe

Makes one 9-inch, 4-layer cake

Cream of coconut is often found in the soda and drink-mix aisle in the grocery store. One 15-ounce can is enough for both the cake and the buttercream; make sure to stir it well before using because it separates upon standing.

Ingredients

• Cake
• 1 large egg
• 5 large egg whites
• 3/4cup cream of coconut
• 1/4cup water
• 1teaspoon vanilla extract
• 1teaspoon coconut extract
• 2 1/4cups cake flour (9 ounces), sifted
• 1cup granulated sugar
• 1tablespoon baking powder
• 3/4teaspoon table salt
• 12tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces, softened, but still cool
• 2cups packed sweetened shredded coconut (about 8 ounces)
• Buttercream
• 4 large egg whites
• 1cup granulated sugar
• pinch table salt
• 1pound unsalted butter (4 sticks), each stick cut into 6 pieces, softened, but still cool
• 1/4cup cream of coconut
• 1teaspoon coconut extract
• 1teaspoon vanilla extract

Instructions

1. 1. For the Cake: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease two 9-inch round cake pans with shortening and dust with flour.
2. 2. Beat egg whites and whole egg in large measuring cup with fork to combine. Add cream of coconut, water, vanilla, and coconut extract and beat with fork until thoroughly combined.
3. 3. Combine flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Mix on lowest speed to combine, about 30 seconds. With mixer still running on lowest speed, add butter 1 piece at a time, then beat until mixture resembles coarse meal, with butter bits no larger than small peas, 2 to 2 1/2 minutes.
4. 4. With mixer still running, add 1 cup liquid. Increase speed to medium-high and beat until light and fluffy, about 45 seconds. With mixer still running, add remaining 1 cup liquid in steady stream (this should take about 15 seconds). Stop mixer and scrape down bowl with rubber spatula, then beat at medium-high speed to combine, about 15 seconds. (Batter will be thick.)
5. 5. Divide batter between cake pans and level with offset or rubber spatula. Bake until deep golden brown, cakes pull away from sides of pans, and toothpick inserted into center of cakes comes out clean, about 30 minutes (rotate cakes after about 20 minutes). Do not turn off oven.
6. 6. Cool in pans on wire racks about 10 minutes, then loosen cakes from sides of pans with paring knife, invert cakes onto racks and then re-invert; cool to room temperature.
7. 7. While cakes are cooling, spread shredded coconut on rimmed baking sheet; toast in oven until shreds are a mix of golden brown and white, about 15 to 20 minutes, stirring 2 or 3 times. Cool to room temperature.
8. 8. For the Buttercream: Combine whites, sugar, and salt in bowl of standing mixer; set bowl over saucepan containing 1 1/2-inches of barely simmering water. Whisk constantly until mixture is opaque and warm to the touch and registers about 120 degrees on an instant-read thermometer, about 2 minutes.
9. 9. Transfer bowl to mixer and beat whites on high speed with whisk attachment until barely warm (about 80 degrees) and whites are glossy and sticky, about 7 minutes. Reduce speed to medium-high and beat in butter 1 piece at a time. Beat in cream of coconut and coconut and vanilla extracts. Stop mixer and scrape bottom and sides of bowl. Continue to beat at medium-high speed until well-combined, about 1 minute.
10. 10. To Assemble the Cake: Follow illustrations in chart below. Cut into slices and serve. (Wrap leftover cake in plastic and refrigerate; bring to room temperature before serving.)

Step-by-Step

Assembling the Cake

• 1. With a long serrated knife, cut both cakes in half horizontally so that each cake forms two layers.
  
• 2. Put a dab of icing on a cardboard round cut just larger than the cake. Center one cake layer on the round.
  
• 3. Place a large blob of icing in the center of the layer and spread it to the edges with an icing spatula.
  
• 4. Hold the spatula at a 45-degree angle to the cake and drag it across the surface to level the icing. Repeat steps 3 and 4 with remaining cake layers.
  
• 5. To ice the sides of the cake, scoop up a large dab of icing with the tip of the spatula and spread it on the sides with short side-to-side strokes.
  
• 6. Sprinkle the top of the cake with coconut. Then press the coconut into the sides, letting the excess fall back onto a baking sheet.

Recipe from Cook's Illustrated

Can I Do It?

OK, so I am terrified of Facebook or any such form of social networking.....so why am I attempting to create a blog? I do not have the answer to that question.

I have so many wants and desires in this lifetime that I feel like my list is getting longer and my time is getting shorter. I talk about doing many things, they always sound like great things and yet I never do. So when do I start?

Today seemed like a good day.