OH MY CHOCOLATE CHIP COOKIE DOUGH BALLS!!

The original recipe I found on Joy the Baker's Blog, but I decided to change it a little since I have a huge sweet tooth. These suckers are AWESOME!!! I made a bunch of little ones and brought them to a Crossing Choir rehearsal, they went every fast.

Chocolate Chip Cookie Dough Balls

1 stick (1/2 cup or 4 ounces) unsalted butter at room temperature
1 cup plus 2 Tablespoons all purpose flour
1/2 teaspoon baking soda (i know we’re not baking them, it’s for flavor)
3/4 teaspoons salt
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup Greek yogurt
1 cup mini semi sweet chocolate chips
1/2 cup chopped pecans
1 1/2 cups semi sweet chocolate chips, melted for dipping

In the bowl of a stand mixer fit with a paddle attachment (or with a large bowl and a wooden spoon) cream butter and sugars until light and fluffy, about three minutes in the machine. Beat in yogurt or applesauce or peanut butter along with the vanilla extract and stir to combine.

Whisk together the flour, baking soda and salt. Add all at once to the butter and sugar mixture and stir until incorporated. Fold in chocolate chips and pecans.

Scoop small teaspoons scoops onto a waxed paper lined cookie sheet. Spear each dough ball with a cute toothpicks. Place in the freezer overnight or until frozen, at least three hours.

When ready to dip the balls, melt chocolate chips in a small saucepan over a low flame or in the microwave. Remove balls from the freezer and dip into warm chocolate. Return to the lined cookie sheet and return to the freezer to harden. Serve cold from the freezer.

Pumpkin Cookies

Pumpkin Cookies:
2 cups (260 grams) all purpose flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoons ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
2 large eggs, room temperature
1 1/4 cups (260 grams) light brown sugar
1/2 cup (120 ml) canola oil or corn oil
1 teaspoon pure vanilla extract
1 cup (215 grams) canned pumpkin puree

Cream Cheese Frosting:
4 ounces (115 grams) room temperature cream cheese, regular of low fat
2 tablespoons (25 grams) unsalted butter, room temperature
1/2 cup (55 grams) confectioners' (powdered or icing) sugar
1/2 teaspoon pure vanilla

For Pumpkin Cookies:
Preheat oven to 325 degrees F (165 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
In a large bowl, sift or whisk together the flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugar until light and smooth (about 2 minutes). Beat in the oil, vanilla extract, and pumpkin puree. Add the flour mixture and beat just until incorporated. Using 1/4 cup of batter (can use a small ice cream scoop or measuring cup) place small mounds of batter onto the prepared baking sheet, spacing about 2 inches (5 cm) apart.
Bake for about 15 - 18 minutes or until a toothpick inserted in the center of a cookie comes out clean. Remove from oven and transfer to a wire rack to cool completely before frosting.
Frosting: Beat the cream cheese and butter until soft and creamy. Beat in the confectioners' sugar and vanilla until the frosting is soft and creamy.

Makes about 18 cookies.

Sources:
Klivans, Elinor. Big Fat Cookies. Chronicle Books. San Francisco: 2005.Read more: http://www.joyofbaking.com/PumpkinCookies.html#ixzz12GCG45vJ

Maple Buttercream Frosting
1 cup Butter (Softened)
2 3/4 cups Powdered Sugar
2 tablespoons Brown Sugar
2 tablespoons Maple Syrup
2 tablespoons honey whiskey

Place softened butter in a large bowl. Beat with electric mixer for 30-40 seconds until whipped. Scrape sides of bowl. Sift the powdered sugar into the bowl. Beat with mixer for 30-40 seconds. Scrape down sides of bowl and add the brown sugar, maple syrup, and whiskey. Beat for 2-3 minutes or until mixture is fluffy; scraping sides of bowl as needed.

Do you know about this muffin man?

I needed a snack for the rest of the week and our trip to DC and VA this weekend. So I decided to make these delicious muffins. I used a basic recipe I had found, but changed a few things to my taste. I love this muffin it is sweet yet nutty and very satisfying.

Wheat Germ and Banana Muffins
1 1/2 cups all-purpose flour
3/4 cups sugar
1 tablespoon baking powder
3/4 teaspoon kosher salt
1/2 cup wheat germ
1/4 cup flax seed
1 1/2 cups mashed ripe bananas (about 3)
1/2 cup milk
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 chocolate chips

Preheat oven to 400°F. Line 16 muffin cups with foil muffin papers.

1) Sift first 4 ingredients into medium bowl. Mix in wheat germ.

2) Combine bananas, milk, eggs, oil and vanilla extract in large bowl and whisk to blend.

3) Mix in dry ingredients. Spoon batter into prepared muffin cups, dividing equally.

4) Bake muffins until tops are golden brown and tester inserted into center comes out clean, about 25 minutes.

Baby Back Rib Chili

Yes now that my season is done I get to make some dinners for Jason and I. My parents came this weekend with some food for us and happened to bring a small slab of ribs. We were not sure what to do until we came across the idea of rib chili. Here is the recipe I came up with, a variation of several different recipes Jason found.

1 or 2 slabs baby back ribs, seasoned with salt and pepper
1/2 lb ground beef
2 large white onions
1 large bunch celery
2 jalapeno diced
1/4 or so of a bottle of beer
1/4 cup or so olive oil
14 fresh plum tomatoes (2 cans (28 ounces) whole tomatoes)
1 can (28 ounces) tomato sauce
2 cans (14.5 oz) kidney beans, (pureed if you like)
1 can (14.5 oz) black beans
1 palmful cocoa powder, or 3 to 4 ounces chocolate syrup
1 palmful chili powder
1 teaspoon each salt and pepper
1/2 teaspoon cinnamon
2 teaspoons brown sugar
8 to 10 shakes Worcestershire sauce

1. Partially precook ribs in a 450-degree oven for 45 minutes. Meanwhile, brown ground beef and remove from pan. Sauté the onions, celery, and jalapeno in olive oil for 10 minutes. Add the remaining ingredients. Cook for a half hour or so, then remove the ribs from the oven, pour off the grease, cut them into two-rib sections, deglaze pan with beer and add ribs and pan juices to pot.
2. Cook over medium heat for several hours, scraping up anything that sticks to the sides. After a couple of hours, you should be able to easily remove the bones from the ribs using tongs. Serve.

Turkish-Style Lamb Pizza

A few weeks ago Jason and I spent one of my evenings off at the bookstore. I found the America's Test Kitchen's different magazines. In these magazines I found a bunch of recipes that seemed really great. Well this week was the first time I was able to actually cook dinner (my schedule has been so crazy this year), I chose to start with Turkish-Style Lamb Pizza. Boy is was great!! I bit spicy, but Jason love spice, so this was great for him. I only used half of the meat, but all of the other quantities. I also went with whole wheat lavash.

2 Tablespoons extra virgin olive oil
2 (11x8 inch) Lavash bread
1 lb ground lamb (I used 1/2lb)
1 onion, chopped (I used a candy onion), chopped fine
2 garlic cloves, minced
1/2 teaspoon ground cinnamon
1/2 teaspoon red pepper flakes
1 Tablespoon tomato paste
1 (14.5 oz) can diced tomatoes (I used petite diced Jason does not like chunks)
salt and pepper
1 cup crumbled feta cheese
1/4 cup pine nuts (I omitted)

1) Adjust oven rack to middle position and heat oven to 475 degrees Brush oil over both sides of each lavash. Transfer lavash to baking sheet and bake until golden, about 5 minutes.

2) Meanwhile cook lamb in large nonstick skillet over medium-high heat until no longer pink, about 5 minutes. Drain lamb and remove from skillet, leaving 2 Tablespoons rendered fat in skillet. Add onion and cook until softened, about 5 minutes. Add garlic, cinnamon, pepper flake, and tomato paste and cook until fragrant, about 30 seconds. Add diced tomatoes and return lamb to skillet. Cook mixture until liquid evaporated, about 2 minutes. Season with salt and pepper to taste.

3) Spread lamb mixture on each toasted lavash. Sprinkle with cheese and pine nuts. Bake until cheese is warmed through, about 5 minutes. Serve.

TACOS AL PASTOR!

Do you have an extra 3 lbs. of pork loin in your freezer? I did. Not anymore. It just turned into heaven.

Veronica and I spent many Sundays last summer visiting the Headhouse Square Farmer's Market. It's a nice farmer's market, but honestly, we were there for the tacos. Each week there were a team of people there from Los Taquitos de Puebla, usually making four different main items... but most people get the Tacos al pastor. They're CRAZY GOOD! They also have a restaurant on 9th street (walkable from our house) which we visited earlier this spring before the farmer's market reopened... because we just couldn't wait any longer. The market reopened for the summer a few weeks ago, but to our surprise and dismay, NO TACOS! I went online the next day and emailed the contact person to the farmer's market and was relieved to find out that they'd be back... they had just missed a deadline with the health department and needed to get another clearance before they could return. Phew!

Well, in the interim... about the time we made the drip down 9th street to the restaurant, I decided that I should attempt these tacos. I found a recipe and kept it in my inbox until I found an opportunity. Today. Veronica and I decided that we'd take advantage of a few of my days off by doing some more painting in our house. When we talked about painting the kitchen and I realized that there were two 1 1/2 lb. pieces of pork loin in our freezer, I gradually came to realize that today would be a great day for the attempt. No stove or microwave required. Just a bit of counter space (we used our stovetop as counter space) and a hot grill (despite a bit of a drizzly-mist).

These are NOT as good as the tacos at the market, but they are AMAZING! Seriously, rediculously delicious! I kind of want another one right now, but I'm full. I'm considering bulemia for these tacos. Not really. Maybe a little.

Here's the recipe: http://www.epicurious.com/recipes/food/views/Tacos-al-Pastor-242132?mbid=ipapp. I marinated the meat for a full day, which I'd recommend. Holy cow! Just the SMELL of this marinade may set you over the moon. You KNOW they're going to be great when you whirr it all up in the blender, take off the lid and inhale. Y-U-M!

One or two notes: I bought a packet of dried guajillo chiles and used our spice grinder (retired coffee grinder) to make them into powder. It worked simply and perfectly.

This marinade is AWESOME and could be used by itself on pork. I'm already considering it for ribs next time... but then, why not make tacos.

The weakest link of these was the tortillas. I picked up some corn tortillas from Whole Foods, but next time I might try making my own. I know that my sister has done it. (In fact, Melissa, if you're reading this and if you decided that vegitarianism isn't your thing anymore, Veronica and I have already discussed making them for you if you'll make the tortillas). :)

Oh, we skipped the raw onions. Neither Veronica not I are huge fans of raw onion, but they put them on at the market and I think I'd consider them for next time. They do add a nice bit of freshness and a tiny bit of bite.

We used Frontera Grill chipotle salsa which I'd highly recommend... for this recipe for for general use as well.

Enjoy these! They're the perfect balance of spicy (the chiles) and sweet (the pineapple) and sour (the lime). We've got leftovers in our fridge. I can't wait for dinner tomorrow night!

Today's Black Bean Soup

I made a black bean soup today that was stupid good! As many people know I almost never stick to a recipe and in this case it is true, so I hope I get it right.



Ham Hock Broth

5-6 small ham hocks

1/2 large red pepper

1/2 large yellow onion

1 jalapeno pepper (ribbed and seeded)

A few Bay leaves

A few pinches of dried rosemary

A few whole pepper corns



1) put all ingredients in to a large pot

2) fill pot with water till ham hocks are covers

3) bring pot to a boil and turn down to simmer

4) simmer til meat it tender, I cooked 2 hours

5) cool broth and take ham hocks out and place on a plate

6) strain liquid and let cool completely

7) pick meat off of bones and put into strained broth

8) Cool in refrigerator so removing fat will be easier



Black Bean Soup

About 1lb of chorizo

1/2 red pepper, minced

1/2 yellow onion, minced

1 jalapeno, minced

2 cans of black beans

one bottle of beer

Ham Hock Stock with meat

Recipe

1) In a large stock pot brown chorizo.

2) Saute green pepper, onion, and jalapeno until softened.

3) Add black beans and beer to the pot, cook beans till you can smash with the back of a spoon.

4) Using a stick blender blend vegetables till smooth

5) Add skimmed Ham Hock Stock and meat to pot and heat through.

Yummy Easter!!!

Like we promised here are the recipes from Easter dinner. Some things I have no recipe for, I just make it and taste it to see if it needs more of one thing or another.

Appetizers

Red Salsa

Homemade Green Salsa

1 large clove garlic

2-6 jalapeno peppers, seeds removed

6 small tomatillos (about 1 c)

1 medium onion, finely diced (about 1/2 c)

1/2 green Italian pepper, finely diced (about 1/4 c)

2 TBS coarsely chopped parsley

2 TBS coarsely chopped cilantro

juice of one lime (about 2 TBS)

1/2 tsp. salt

In a food processor finely chop garlic and jalapeno peppers. Add tomatillos and chop again. Remove the mixture and combine it with the remaining ingredients. The salsa can be served immediately, but the flavor will blend nicely if chilled several hours or over night

For salsa with more bite: Add more jalapenos or some cumin.

Homemade Guacamole

Homemade Pan Fried Onion Dip

Deviled Eggs

Cheese Plate

First Course

Gazpacho

From Jason's Cousin's Cookbook

Yields: 6 large servings

4 cups tomato juice

1/2 cup onion, finely minced

1 clove garlic, minced

1 medium bell pepper, minced

1 teaspoon honey

1 medium cucumber, peeled, seeded, and minced

2 scallions, minced

1/2 lemon, juiced

1 lime, juiced

1 teaspoon tarragon

1 teaspoon basil

1/2 teaspoon cumin

1/4 cup fresh parsley, minced

2 Tablespoon

salt to taste

black pepper to taste

cayenne to taste

2 cups fresh tomatoes, diced

Combined tomato juiced, onion, garlic, 1/2 of bell pepper, honey, lemon juice, lime juice, tarragon, cumin, basil, olive oil, salt, black pepper, and cayenne. Puree in blender.

Add 1/2 cucumber, 1/2 scallions, 1/2 parsley, to pureed mixture and puree. Add all remaining ingredients.

Chill and serve cold

Main Courses

Spinach and Ricotta Lasagna

Honey Baked Ham

Side Dishes

Homemade Breads

Potato Salad

Baked Macaroni and Cheese

Whipped Sweet Potatoes

Desserts

Coconut Cake

from Paula Deen

Ingredients
Cake:
Basic 1-2-3-4 Cake but substitute 1 cup canned, unsweetened coconut milk for regular milk, recipe follows
Filling:
3/4 cup sugar
1 cup sour cream
4 tablespoons milk
1/2 cup flaked, sweetened coconut
7-minute Frosting
Flaked, sweetened coconut, for sprinkling

Directions
Follow directions for Basic 1-2-3-4 Cake, substituting coconut milk for regular milk. While cake is baking, prepare filling. Stir together sugar, sour cream, milk, and coconut in a bowl until well blended. Remove cake layers from oven and allow cake to remain in pans as you prepare to stack and fill. Remove first layer and invert onto cake plate. Using the wrong end of a wooden spoon, poke holes approximately 1-inch apart until entire cake has been poked. Spread 1/3 of filling mixture on cake layer. Top with second layer, repeat process. Top with last layer and repeat process again. (As I stack layers together I stick them with toothpicks to prevent cake from shifting).
Prepare 7-Minute Frosting. Frost top and sides of cake. Sprinkle top and sides of cakes with additional coconut.
Yield: 1 (3-layer) cake

Basic 1-2-3-4 Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F.
Grease and flour 3 (9-inch) cake pans. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until done. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely and spread cake layers with your favorite frosting to make a 3-layer cake.

Seven Minute Frosting

This classic boiled frosting recipe is great for coconut cakes.
Prep Time: 5 minutes
Cook Time: 5 minutes
Ingredients:
1 cup sugar
1/3 cup water
1/4 tsp. cream of tartar
dash of salt
2 egg whites
1 1/2 tsp vanilla

Preparation:
Stir together sugar, water, cream of tartar and salt in 2 quart saucepan. Cook over medium heat until mixture boils and sugar dissolves, stirring occasionally. Put egg whites into mixer bowl and beat until stiff but not dry. While beating slowly pour in syrup mixture, beat until stiff peaks form. Add vanilla; blend well. Great for coconut cakes.

Peeps Sunflower Cake

St. Louis Gooey Butter Cake

Beverages

Fresh Lemonade

Easter Dinner

So we had our biggest dinner party yet last afternoon, 12 people!!! Here is the menu for our first Easter dinner. We hope to have the recipes and where we got them by the end of the week

Appetizers
Red Salsa

Homemade Green Salsa
Homemade Guacamole
Homemade Pan Fried Onion Dip
Deviled Eggs
Cheese Plate

First Course
Gazpacho

Main Courses
Spinach and Ricotta Lasagna
Honey Baked Ham

Side Dishes
Homemade Breads
Potato Salad
Baked Macaroni and Cheese
Whipped Sweet Potatoes

Desserts
Coconut Cake
Peeps Sunflower Cake
St. Louis Gooey Butter Cake

Beverages
Red and White Wine
Hoegarden
Arnold Palmer
Fresh Lemonade

Various Fruit Sodas (Blood Orange, Lemon, and Cranberry Lime)

This past Sunday breakfast

Every Sunday Jason makes me breakfast, I guess it is payment for making his breakfast every weekday. I make him the same thing everyday, because that is what he wants. On the weekend he makes AWESOME foods!!! This past Sunday he made buttermilk pancakes. They were great and if you have a few extra minutes I highly recommends these!!

Snack Time at Philadelphia Singers

Philadelphia Singers are in rehearsal week for our concert Saturday. So I thought it would be nice to bring a snack for break, good for moral and good for our tummies!!! I wanted to make these for last weekend's party, but ran out of frig space!

Peanut Butter-Granola Balls
Makes 24

1/3 cup honey
1/4 natural peanut butter
2 tablespoons unsalted butter
1 cup crisp rice cereal
1 cup old-fashioned rolled oats
1/4 cup dried fruit
1/4 mini chocolate chips (I added this)

1. In a small saucepan over medium, heat honey, peanut putter, and butter. Stir until loosened and smooth, 1-2 minutes. Remove from heat; stir in cereal, oats, dried fruit, and chocolate chips.

2. Drop mixture by the tablespoon into mini paper cupcake or candy liners. Place on a rimmed baking sheet, and refrigerate until set, about 15 minutes. To store, refrigerate in an airtight container up to a week.

Weekend Party

So I have been crazy busy with Philadelphia Singers, church, and teaching, so cooking and blogging has taken a back seat. Jason and I decided to have people over this weekend to hang out. I wanted to make my favorite foods, comfort foods: broccoli and Stilton soup, rosemary fried chicken, deviled eggs, macaroni and cheese, queso, and bean pie. Jason made some really great deserts Guinness chocolate bacon cupcakes and cream puffs.

So the soup tastes awesome, but there were several time that night where people opened the pot to get more and someone would comment "did someone fart". Yeah it is a little smelly, but boy it is good!!

Broccoli and Stilton Soup
serves 4

12 ounces broccoli
2 tablespoons butter
1 onion chopped
1 leek, white part only
1 small potato, cut into chunks
2 1/2 cups chicken stock (I used veggie stock since some of our friends are vegetarians)
1 1/4 cups milk
3 tablespoons heavy cream
4 ounces Stilton cheese, rind removed, crumbled
salt and freshly ground pepper

1. Break the broccoli into flowerets, discard any tough stems. Set aside 2 small flowerets to garnish the finished dish.

2. Melt the butter in a large pan. Add the onion and leek and fry until soft but not colored. Add the broccoli and potato, and pour in the stock. Cover and simmer for 15 to 20 minutes until the vegetables are tender.

3. Leave the soup to cool slightly. Pour into a blender or food processor and puree until smooth. Pour the mixture through a strainer back into the rinsed pan. (Honestly I just used my stick blender and did not strain and it turned out just fine!)

4. Add milk and heavy cream to the pan. Season to taste with salt and freshly ground pepper. Reheat slowly, At the last minute add the cheese, stirring until it just melts: Do not boil.

5. Meanwhile, blanch the reserved broccoli flowerets and cut them vertically into thin slices. Ladle the soup into warm bowls and garnish with the sliced broccoli and generous grinding of black pepper.

Red and Black Bean Pies
serves 8
2 Tablespoons vegetable oil
2 bunches scallions, white and green parts separated and thinly sliced
4 garlic cloves, minced
coarse salt and ground pepper
2 cans (15oz each) pinto beans and black beans, drained and rinsed
1/2 cup water
1 can (14.5 oz) diced tomatoes in juice
1 tube (16oz) plain prepared polenta, patted dry
1 packed cup fresh cilantro leaves, roughly chopped
1/2 teaspoons hot sauce
1 1/2 cups coarsely shredded pepper jack cheese (6oz)
salsa (optional)

1. Preheat oven to 400 degrees. In a large saucepan , heat 1 tablespoon oil over medium heat; add white part of scallions and garlic. Season with salt and pepper. Cook until softened, stirring constantly, 2 to 3 minutes. Add beans, tomatoes with juice, and 1/2 cup water. As you bring to boil, mash about 1/4 of the beans with the back of a spoon against side of the pan to release starch. Reduce to a simmer; cook until mixture has thickened, 10 to 15 minutes.

2. Meanwhile, brush pie plates with 1/2 Tablespoons oil. Slice polenta crosswise into 16 rounds; place 8 rounds into each pie plate.

3. Remove mixture from heat. Stir in green parts of scallions, cilantro, and hot sauce; season with salt and pepper. Spoon bean mixture into pie plates over the polenta rounds.

4. Bake at 400 degrees 15-20 minutes. Let stand 10 minutes before serving.

Christmas Cookies

OK.... While I'm on a roll here... I might as well add a long overdue post about Christmas Cookies. This year, the combination of Veronica being out of state (in Louisiana) and a well timed weekend snow storm, meant that I had two full days of baking prior to Christmas. I anticipated the snowstorm, not by shopping for bread, milk and eggs, but for butter, sugar and eggs. Except that I went through two pounds of butter on day 1 and had to brave the drifts to walk the four blocks to the grocery store for another two pounds of butter for day 2 (and some cocoa powder and other items).

Two days of baking. Eight batches of cookies.

Here's the list:

Pecan Sandies from Smitten Kitchen
---Love these! Really great texture and flavor
Chocolate Espresso Sandwich Cookies from Joy the Baker
---Not particularly espresso-y, but amazing! Not very sweet. Like oreos without the chemicals.
Salted Chocolate Vanilla Bean Cookies from Joy the Baker
---I'm not sure if I like the chocolate or vanilla side better. Mine weren't as attractive as Joy's but they were delicious.
Chocolate Toffee Cookies from Smitten Kitchen
---Super chocolatey and nice chewy texture.
Linzer Cookies from Martha Stewart
---A bit frustrating, but delicious and festive. Cookies soften quickly once the jam is put between them (about a day)
Sugar Crusted Ginger Chewies from Joy the Baker
---Chewy and gingery, but not astonishing
Cowboy Cookies from Martha Stewart
---Ok. Crispier than I like. Great way to use up miscellaneous items in pantry (chocolate chips, coconut, nuts, etc.)
Peanut Butter Chocolate Chip Cookies from Abby Sweets
---After making peanut butter cookies with a friend last year that ended up more like peanut butter pancakes, I looked around A LOT before finding these. They were GREAT!

All of these were good. The Cowboy Cookies and Ginger Chewies were probably my least favorite, but only because by comparison they weren't as stellar as the others. They were still really good.

The cookies that I most WANTED to make but DIDN'T: Peanut Butter Bacon Cookies from Joy the Baker and Maple Bacon Chocolate Chip Cookies from Noble Pig. Maybe next year.

Guinness Stout Ginger Cake

I'm catching up on posting a bit... I made this recipe last month... maybe I'll make it back to Christmas cookies next, but this one is definitely needs some attention. I love ginger. Ginger beer, ginger bread, candied ginger... I also like dark beers... and this recipe combines those two into a really satisfying cake. I think the molasses is the other key ingredient here. It adds just the right sweetness with a bit of bitterness.

I came across the Noble Pig blog back at Thanksgiving when I was looking for a make-ahead gravy recipe, because I know that we were having a smoked turkey, but I still wanted regular turkey gravy for the stuffing, potatoes, etc. I now check her blog a few times a week when I can, and this Guinness Stout Ginger Cake said "bake me" from the moment that I saw it. Of course, one of the great parts of this recipe is that it calls for 1 cup of Guinness, leaving the rest for the baker. Perfect. I may not have pictures of this one, but Cathy always has great pictures, so you can check out her photos on Noble Pig.

Make sure you read the notes on this one. As she suggests, for my size loaf pan, mine made a loaf AND a mini loaf. It also took about 10 minutes longer and was still perfectly moist and without falling in the middle.

Scones

I feel a bit guilty about posting this recipe because I can't remember where it came from. I'm all about giving credit where it's due, but instead of bookmarking this recipe, I put it into an MS Word file in 2008 and didn't type in the url. (I'm also feeling guilty about not having pictures for this post (or my last or my next), but I'm a horrible photographer anyway, so you're really not missing that much... even though these and the chocoflan both looked beautiful).

I love these scones... and these scones make my love our pastry blender... that little tool with curved wires that blends butter into flour like magic and makes making these managable in the morning WHILE drinking my first cup of coffee. I think that I first made these during the summer when we were part of the CSA at Greensgrow Farms... an amazing urban farm that is about a five minute drive from our house. I'm remembering raspberries, though it may have been blueberries that inspired my first attempt at these. I've since made them with chocolate chips and cinnamon chips as well. They're delicious and turn out perfectly every time.

Yesterday, I made these for Veronica to take to her morning rehearsal. Well... I made these for me, too. I'm not completely selfless. This was the second time that I've made these with cinnamon chips, called Cinnamon Flav-R Bites from King Arthur Flour. When I saw these online, I KNEW they would be perfect in these scones. They're dry and crunchy, so I measure out the milk for the recipe and add 1/4 c. of the chips to soak while I blend the other ingredients together (in a moister batter, I think they could just sit for a few minutes after being mixed into the recipe). Yesterday, I also made a batch with chocolate chips (chopped up a bit) AND chopped pecans. I'm not sure why I hadn't put pecans in them before. It was Veronica's suggestion and they turned out great. You can really throw in anything. With fruit additions, they're best eaten in the first day or two as the moisture from the fruit softens the scone over time.

Also, I've tried these with just all-purpose flour once or twice when I ran out of whole wheat flour. They're still good, but the whole wheat flour really adds a nice nutty note. Also, the turbinado sugar is great in them and especially on top. I love the extra crunch.


Scones

Preheat oven to 500 degrees (preheat pan as well).

Sift together:
1 1/2 cups white flour
1/2 cup whole wheat flour
2 1/2 tsp. baking powder
1 tsp. salt
2 Tbs. sugar, preferably turbinado

Cut in:
1/4 cup very cold butter

Lightly toss in:
1 cup frozen raspberries (or blueberries or chocolate chips)

Moisten with (don’t overmix):
1 partially beaten egg
1/2 cup milk

Round up on a floured surface.
Knead very lightly.
Pat out to about 1/2 inch thick.

Brush with:
2-3 Tbs of milk

Sprinkle with:
1 Tbs sugar

Cut into wedges. Place on ungreased baking sheet. Bake 8-10 minutes until golden brown.

Chocoflan

So, Veronica and I were sitting on the couch last saturday morning, eating breakfast (waffles, I think) and watching the Food Network as we got ready to face the day. There's a fairly new show called "Mexican Made Easy." The food so far looks easy and tasty, and last saturday, she made Chocoflan. It looked a little bit kitschy, to be truthful, but like a SERIOUSLY good idea. Chocolate cake and flan! Yeah! Exactly! Chocolate cake. And flan. And.... crazy easy.

The cake gets mixed with a stand mixer and dumped into a bundt pan. The flan get mixed up in a blender and gets dumped on top of the cake batter in the bundt pan. While it's in the oven and you're washing the dishes, the cake and the flan trade places, putting the flan on the bottom and the cake on the top, so that when inverted, the flan sits gracefully atop the chocolatey cake. Seriously! Why am I only learning about this now? Totally easy, completely delicious.

SNOW DAY!!

Yesterday Philadelphia got the most snow at one time since the blizzard of 1996. With 28.5 inches of snow on the ground we had two friend who were stranded in Philadelphia over for breakfast. Jason made his great yeast waffles and I made Paula Deen's cheese grits! It was a great day, beautiful snow, good friends, and good food!!!!

Stalling tactics

OK... A post is coming with a long delayed Christmas cookie update (you need time a bit more time to get over the holiday sugar high, don't you?). But in the meantime, I came across this video (thanks to the Tea & Cookies blog) and thought you might enjoy it. Yeah, those little onions and pickles didn't do much for me, personally, but just wait for the big finish. I nearly passed out.

Golden Yellow Corn Bread

Last night Jason and I had left overs from a new BBQ restaurant in Philadelphia (Percy Street BBQ). We had a few pieces of brisket, four ribs, a bunch of homemade sausage pieces, macaroni and cheese, and collard greens. I thought that is might be nice to have some corn bread. I had a bag of Indian Head old fashion stone ground yellow corn meal, so I decided to make some homemade corn bread.

Jason LOVED this corn bread, he had two big pieces and wanted more. I just followed the recipe on the back of the bag, but added a teaspoon of Jason's homemade vanilla sugar.

1 cup Indian Head Yellow Corn Meal
1 cup sifted flour
1/4 sugar
3 teaspoon baking powder
1 teaspoon kosher salt
1/4 cup oil
1 cup milk
1 egg
1 teaspoon vanilla sugar (added ingredient)

Preheat oven to 425

Combine corn meal, flour, baking powder, and salt in a bowl. Mix in oil, egg, and milk. Bake in a greased 9x9 (I used an 8x8 glass) pan for 20-25 minutes.

JASON WHERE ARE THOSE CHRISTMAS COOKIES? Tag your turn!!!