Lemonade Cupcakes with Raspberry Buttercream

Our spring has pretty much sucked.  Yep, last Monday it never even warmed up to the expected low temperature.  I know Fairbanks isn't alone.  I see the news and the "lower than average temperatures" across the country.  I know why this is happening.  It is because my mom and dad are planning on coming to Fairbanks for the summer.

Now, don't get me wrong, I love my mom and dad, I love when they come up for the summer, and I would happily put up with cooler temperatures once in a while for them, but this will be the third summer trip in a row they bring cold summer temperatures.

Two summers ago, they came up for the summer, it was the 4th coldest summer on record.  Three years before that when they came for the summer, we had snow in June and August, and rain all of July.  If this pattern holds true through this summer, I'm going to have to work on a way to un-invite them, because I'm thoughtful and kind like that.

So, I'm working on positive, warm thoughts and what is better on a hot summer day than a glass of cold lemonade?  Maybe raspberry lemonade.  And since 7 above is too damn cold for lemonade, I'm making them into cupcakes.  I found this recipe on Pinterest.  It comes from Julie Van Rosendaal, find her post here.  I thought it would brighten my day, at least having the oven on did warm up the kitchen.

Lemonade Cupcakes with Raspberry Buttercream
adapted from Julie Van Rosendaal

adapted from a lemon cupcake recipe at AllRecipes

1 cup butter, at room temperature
2 cups sugar
4 eggs
1 tsp. vanilla
3 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
grated zest and juice of a lemon
1 cup milk, divided

Preheat oven to 375 F and line 24 muffin tins with paper liners.

In a large bowl, beat the butter, sugar and lemon zest with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating after each addition. Beat in the vanilla.

In a small bowl, stir together the flour, baking powder and salt. Add to the butter mixture a third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined.

Fill the prepared tins and bake for 20 minutes, until springy to the touch. Tip the cupcakes in their tins to help them cool. Let cool completely before frosting. If you like sprinkle with colored sugar. Makes 2 dozen.

Fresh Raspberry Frosting

1 cup fresh raspberries (or thawed from frozen)
1 cup butter, at room temperature
3 cups confectioners’ sugar

In the bowl of a food processor, puree the raspberries until smooth. If you like, press the mixture through a sieve to get rid of the seeds.

In a medium bowl, beat the butter and half the sugar until smooth. Add the raspberry puree, then more sugar until you have a fluffy, spreadable consistency. Add a splash of water, too (a tablespoon or two) if it needs it.

Notes:

The next time I make these I want a more lemony cake and a more raspberry frosting.  I'll add more lemon zest and lemon juice to the cake batter and I'm going to experiment with cooking down 3 cups of berries to make a more concentrated juice for the buttercream.

Even the dogs are cold.  Sleeping by the fire and cuddling in the afternoon.

April 19, 2013    Daylight 15 hours, 42 minutes, 23 seconds     Temp. H 32/ L 2 °F

Chocolate Cocoa Cake with Vanilla Buttercream Frosting and Chocolate Ganache

I don't really need an excuse to eat cake, but I'm always looking for one.  A couple weeks ago my friend, and fellow Yankee fan, John, told me he was going to have a birthday.  I told him I would fix him a cake, just let me know what he wanted.  He left for Anchorage without letting me know what he wanted and I almost made him these pineapple upside down mini cakes.  But I decided they didn't look much like "birthday" so I settled on this chocolate cocoa cake with vanilla buttercream frosting and a topping of chocolate ganache.  It was a good choice.

I made the cake, frosted and decorated it on Sunday, brought it to work monday morning, the agreed upon celebration day, and HE DIDN'T SHOW UP!  He called in sick.  Something about the stomach flu...yea right.  I left the cake in our IT department and they devoured it, after taking pictures and texting them to him.

Well, if you have a birthday, anniversary, retirement, pot luck, or any other reason to make a cake (Thursday is a good reason), this is the cake to make.  It is moist, chocolatey, and delicious.

Chocolate Cake
adapted from the Hershey's Cocoa Can
1/2 cup butter (1 stick), softened

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions
 Heat oven to 350°F. Grease and flour two 9-inch round or square baking pans.
Cream butter and sugar together. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
Stir together flour, cocoa, baking powder, baking soda and salt in large bowl.  Add to sugar mixture.   Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely


Vanilla Buttercream Frosting
1 cup butter, softened
1 Tbsp. vanilla extract
2 Tbsp. heavy cream
3 cups confectioner's sugar, plus more

Beat butter with 1.5 cups of powdered sugar, add vanilla extract and heavy cream.  Add the rest of the sugar, adding more if needed.  Mix until smooth.  Frost cake, using about 1/3 of the frosting between the two layers.

Chocolate Ganache
3 oz. dark chocolate, 70% cocoa
2 Tbsp. heavy cream, more if needed

Place broken chocolate and 2 Tbsp. heavy cream in a microwave safe bowl.  Microwave on high for 1 minute, stir.  Microwave in 15 second intervals, stirring after each time, until chocolate is melted and cream is completely stirred in. If texture is too thick, add 1 tsp. cream, heat for 15 seconds, and stir.  Repeat until desired consistency is achieved.  Pour over chilled, frosted cake.

Pickled Red Onions

I'm using left-overs for dinner.  We had pulled pork in the freezer from Dave's birthday party and wanted to change it up a little.  I threw the pork in a saute pan, added some taco seasoning, and let the pork crisp up and caramelize a little.  Then I stuffed the pork into warmed corn tortillas, added some salsa verde and these pickled red onions.  Dinner was a hit.

I don't do very good with left-overs.  I usually leave them in the fridge for Dave to eat for lunch or for our son to eat when he stops by (as he is opening the fridge he asks, "Toni, what is the oldest thing I should eat first?")  I was pretty pleased with this.  It didn't seem like left-overs to Dave and we didn't eat pulled pork "again", which is a good thing since I have two more containers of pulled pork in the freezer...any other suggestions?

Pork Carnitas

Left-Over Pulled Pork, this is the recipe I use
Taco Seasoning, this is the recipe I use
Salsa Verde, I used a jar
Pickled Onions

Pickled Red Onions
adapted from Food Network Magazine, May 2013
1 red onion, halved and thinly sliced
1 cup cider vinegar
1/2 cup water
2 Tbsp. sugar
2 bay leaves
1 tsp. coriander seeds
1 tsp. mustard seed
1 tsp. ground cumin
1/2 tsp. dried oregano
1/4 tsp. kosher salt

Combine all ingredients in a small saucepan.  Boil 2 minutes, let cool.  Store in refrigerator.

Dave puts these on everything; salads, sandwiches, eggs, tacos, pork chops.....

April 15, 2013     Daylight 15 hours, 14 minutes, 50 seconds   Temp. H 33/L 7ºF

Homemade Taco Seasoning

With 5 kids, we had a lot of likes and dislikes.  The curly haired boy's favorite was beef stew, the little princess didn't like it.  Her favorite was steak, which we couldn't afford very often with 7 of us at the dinner table.  The blond boy loved chicken pot pie, Dave hated it.  The baby boy always chose mac and cheese and hot dogs, that combination makes me gag just thinking about it, we had it so often.  And the oldest boy loved salad.  I would cut three heads of romaine and he would eat two of them himself!

Some of my favorite sauce recipes, I have them taped inside my spice cabinet.  Taco spice is on the green sticky.

One thing everyone could agree on was taco night.  We would fry up some moose burger and use this seasoning mix,  I always had the spices on hand and it took seconds to measure it out, without the added salt and additives.  I still use this spice mix a couple times a month.  We have taco night, taco salad, shredded chicken for burritos or mix it with refried beans and make quesadillas.  You can make a big batch, but for me it is just as easy to measure it out each time.

Homemade Taco Mix
1 Tbsp. Chili powder
2 tsp. onion powder
1 tsp. cumin
1 tsp. garlic powder
1 tsp. paprika
1 tsp. oregano

Mix together.  Use for one lb. ground meat, shredded chicken, or pork.

April 12, 2013   Daylight 14 hours, 54 minutes, 16 seconds   Temp. H 17/ L -12ºF

Flank Steak with Balsamic Onions

Did you ever see the Alfred Hitchcock movie The Birds?  I did when I was a kid and it has scarred me for life.  As a result, I am always very kind to our wild birds, I feed them well, the expensive sunflower seed hearts, not that cheap mixed shit.  One time this winter our feed store was out of the preferred seed and Dave bought a mix of sunflower seeds and some black seed they were supposed to like.  They kicked all the black seed out and only ate the sunflower seeds.

Once in a while, when it is very cold and the birds need a lot of calories, or we (meaning Dave, 'cuz I don't do it) get a little slack and wait too long, one little bird pushes up the sliding window that releases the seed and gets stuck in the feeder.  I alway panic, knowing his little bird brothers, bird sisters, and bird cousins are going to dive bomb me next time I go outside.

So, with our unusually cold spring, the birds have been having a feeding frenzy on our feeder.  Dave often fills it twice a day, and I've added a new line item to our budget just to pay to keep the  darn thing full.

And what, you ask, does this have to do with flank steak?  Well, I had planned on Dave grilling a chicken dish I knew he would hate learn to love and I looked outside and could not bring myself to send the poor defenseless man out to the grill with a plate full of chicken and all those birds watching him.  I value his safety more than that.  After all, who is going to continue to shovel the driveway, since it won't quite snowing, if he is gone?  So I came up with plan B, flank steak.

You gotta love a man who will grill in the snow and likes cheap beer.

He grilled it, the birds sat in the tree and watched him, but I believe they never knew about the chicken plan because he was never attacked.  I'll bake the chicken tomorrow in the oven.

Flank Steak with Balsamic Onions
adapted from Weber Grilling

1 flank steak about 1.5-2 lbs. and about 3/4 inches thick
steak seasoning, I like Executive Chef
3/ 4 cup water
1/2 cup balsamic vinegar
2 Tbsp. honey
1.5 tsp. tomato paste
1 bay leaf
1 14 oz. pkg. frozen pearl onions, thawed
2 Tbsp. chopped fresh thyme
salt and pepper

Remove flank steak from refrigerator at least 30 minutes before grilling.  Sprinkle generously with steak seasoning.  Preheat grill.

In a medium saucepan mix water, vinegar, honey, tomato paste and bay leaf.  Bring mixture to a boil, add onions and return to boil.  Reduce temperature, cover pot and simmer for 10 minutes.  Remove cover and increase heat.  Boil to reduce liquid until about 5 Tbsp. of liquid remains and sauce is slightly thickened.  Remove from heat.

Meanwhile, grill flank steak over medium high heat.  We like about 7 minutes a side.  Remove from heat, tent with foil and let rest about 10 minutes.

Slice steak against grain.  Serve with balsamic onions on the side.

April 10, 2013     Daylight  14 hours, 40 min., 36 sec.    Temp.  H 2/ L -19 ºF

Fresh Strawberry Pie with no added sugar.

Stress cannot exist in the presence of pie.
David Mamet

Real strawberries are in the store now and I can't get enough.  I overload on strawberries for a while, take a bit of a break and go back at them once you can get them locally, like in August.

I learned this little trick from another blogger that posted on this blog Frugal by Choice, Cheap by Necessity.  This, oh so smart blogger uses the Simply Fruit spreadable fruit spread to sweeten cream cheese for frosting.  You can find the blog here.  I put some sweetened cream cheese on the bottom of the pie crust before I load it with strawberries, so I decided to sweeten with the simply fruit.  AWESOMENESS!

Then I used the rest of the jar, melted it, added a splash of fresh lemon juice and poured it over the top of the sliced strawberries.  It was so good, and I felt justified in having the second piece because it has no added sugar!  I call that success.

Fresh Strawberry Pie

1 baked pie crust, or graham cracker crust
8 oz. 1/3 less fat cream cheese, softened
1 10 oz. jar Simply Fruit spreadable fruit
2 pints fresh strawberries
1 Tbsp. fresh lemon juice.

Mix cream cheese with about 1/3 of the jar of simply fruit.  Spread into cooled pie crust or graham cracker crust.

Slice strawberries and arrange on top of cream cheese layer.

Add the rest of the jar of simply fruit to a small saucepan, add lemon juice.  Heat slowly to a thin consistency, spoon over strawberries, covering the whole pie.  Refrigerate until cold.


April 8, 2013     Daylight 14 hours, 26 minutes, 57 seconds   Temp. H 18/ L 5°F

Oven baked Onion Rings

I love fried food.  I could eat french fries, onion rings, donuts, corn dogs and deep fried cheesecake every day.  But I can't.  I want to fit into my jeans and I don't want a heart attack before I hit 60.  So I treat myself occasionally and then find a substitute for the other 200 days of the year.

I was craving a burger and onion rings.  It was a warmer day, it felt like spring and I wanted Dave to grill.  We made some moose burgers and then it hit me, I needed onion rings to go along with.  I thought about pulling the deep fryer out, but reminded myself of the deep fried ice cream I had last night when we went out to eat, so I thought I could come up with a lighter version.

This is an easy process.  You just set up three bowls; one with flour, one with buttermilk or beaten egg whites, and one with bread crumbs.  I used panko here because I wanted that crunch.

Cut your onions a good 1/4 inch thick and choose only the complete circles and thick cuts.  Save the rest for something else.  Dip the onion ring in the flour, then the buttermilk, back in the flour, buttermilk and then the panko.

Notice the sun?  Basic awesomeness.  This time of year I am so excited for sun.

Bake and it is that easy!

Now, they are not the same as the deep fried onion rings you get at a restaurant, or you could deep fry them yourself, but this is a delicious treat and one that you can have more often, maybe even every day.

Oven Baked Onion Rings

2 onions, peeled and sliced into 1/4" rings
1 cup all-purpose flour
1 cup butter milk (or use three beaten egg whites)
1 cup panko breadcrumbs
1/4-1/2 tsp. cayenne pepper (more if you like them spicy)
coarse salt

Preheat oven to 450ºF.  Place cookie sheet in oven while it heats up.

Add cayenne pepper to flour and mix.  Place in a bowl.  Put buttermilk in a separate bowl, and panko in a separate bowl.

Remove cookie sheet from oven, spray with cooking spray.

Dip onion rings, one at a time, in flour, then buttermilk, repeat flour and buttermilk dips, then cover in panko.  Place on hot cookie sheet.  Repeat with all the onion rings, laying them in a single layer on the cookie sheet.  You will not use all the onion.

Spray onions with cooking spray, this will help with browning, and sprinkle with coarse salt.  Bake for 15-20 minutes until onions are soft and breading is golden brown.

April 8, 2013  Daylight  hours,  minutes,  sec.  Temp.  H 19 /L -9 ºF

Failed Quiche

This goes under the "What the hell was I thinking" column of my cooking experience.  I have a lot of those, usually I just keep them to myself, but what the hell, might as well share the joy.

We went to brunch for Easter.  Our family came, our oldest son, mother-in-law, brother-in-law, one of our nieces and her husband. And, other than the waiter giving me a funny look when I said "Yes, I do want a mimosa, but without the orange juice," it was a nice brunch.  We went home and played cards then watched some basketball.

I thought I would make a light dinner of quiche and salad.  I like to make it ahead of time, cool it, cut it and then warm in the microwave.  The pieces come out so much nicer that way.  I wrap the extra and leave them in the fridge for lunch the next day or two.

Well, I started with blind baking the crust.  I rolled it out and got it in the pan.  Then I folded the edge down half way....what was I thinking?  I blind baked the crust (so it doesn't get soggy), cooled it, put the add-in in and poured in the custard.  At least the custard that would fit, about 1/4 cup.  So I can't really call this quiche, but it was really good (what's not to love about bacon, cheese and pastry?) and now I have two cups of egg custard to do something with.  Any suggestions?

Quiche

1 pastry crust, I used a store bought one, I was lazy

custard
1 cup whole milk
1 cup heavy cream
8 eggs
1/2 tsp. salt
1/4 tsp. pepper

add-ins
I use 2 cups of add-ins.  This time I used:
1/2 cup bacon, chopped and fried crisp
1/2 cup spinach, frozen that was thawed and squeezed dry
1/2 cup mushrooms, sauteed
1/2 cup grated cheddar cheese

preheat oven to 400° F.  Lay pastry in pie pan (DON'T fold over the edge).  Line with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes until crust is set and slightly browned.  Let cool 20-30 minutes.  Remove pie weights and parchment paper.

Choose add-ins.  I try to keep it to a maximum of 4 things totaling no more than 2 cups.
fry bacon, saute mushrooms, thaw spinach and squeeze dry, grate cheese.
Spread evenly over cooled crust.

Mix milk, cream, eggs, salt and pepper.

Place filled crust on baking sheet and place in oven, pour custard in shell.  Bake 40-50 minutes until custard is set and lightly browned.  You may need to place foil or a pastry protector over the edge of the pastry if it is getting too dark.

Remove from oven and cool completely before cutting.  Cut into serving sized and reheat in the microwave.

April 3, 2013     Daylight 13 hours, 52 minutes, 46 seconds   Temp. H 30/ L 3°F

Beer Braised Pork Loin with warm red cabbage

We just celebrated our 14th wedding anniversary.  We got married in Hawaii with our 5 kids, his mom and step-dad, and two good friends.  It is hard to believe so much time has gone by.  This kids all grew up and moved away, we've been through our share of experiences, some good, some not so good.  But I can honestly say, it has been the happiest 11 1/2 years of my life.

I love you honey.

My trusty cast iron pan adds nice color to the meat, then slips in the oven for roasting. 

We celebrated with this delicious pork roast.  It was a cinch to make, and it had lots of left-overs for lunch and open faced sandwiches for dinner later.  The warm cabbage-apple salad was also delicious, but there weren't any left-overs of that.  It was a wonderful dinner.

Beer Marinated Pork Roast
adapted from Bon Appetit, March 2013

Ingredients

• 2lb. pork loin roast
• 1/4 cup lager
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons (packed) brown sugar
• 1 tablespoon plus 1 teaspoon apple cider vinegar, divided
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 medium red cabbage, cored, cut into 1/2-inch strips
• 1 apple, peeled, cored, chopped
• 2 bay leaves
• Kosher salt, freshly ground pepper

Preparation

• Place pork in a large resealable plastic bag. Whisk lager, soy sauce, brown sugar, and 1 tablespoon vinegar in a small bowl; pour into bag with pork and seal. Chill, turning occasionally, for at least 4 and up to 24 hours.
• Preheat oven to 400°. Heat oil in a large ovenproof skillet over medium-high heat. Remove pork from marinade, allowing any excess to drip off (reserve marinade). Cook pork, turning, until browned on all sides, 8-10 minutes.
• Transfer skillet to oven and roast until an instant-read thermometer inserted into thickest part of pork registers 140°, 15-20 minutes. Transfer to a plate and let rest for at least 10 minutes. Pour reserved marinade into a small saucepan. Bring to a boil, reduce heat, and simmer until slightly thickened, 5-8 minutes.
• Meanwhile, melt butter in another large skillet over medium heat. Add cabbage, apple, bay leaves, and 1 cup water; season with salt and pepper. Cook, tossing occasionally, until cabbage is softened, 15-20 minutes. Add remaining 1 teaspoon vinegar and toss to combine.
• Slice pork and serve with cabbage mixture and sauce.
  
  April 1, 2013     Daylight 13 hours, 39 minutes, 26 sec.    Temp. H 37/ L 7°F

Bistro Steak with Red Wine Sauce

I am getting old and I am noticing some changes.  Sometimes words come out of my mouth and I have no control over them.  Everyone younger than me all look like they are twelve.  I cuss more.  I drink less.  I am still the pleasant, loving, kind, wonderful person I have always been (o.k. that is debatable...the always kind, loving, pleasant, and wonderful part).  Well, you put that all together and I get myself into some awkward situations...not for me, but those around me are feeling a little awkward, I figure that is their problem.

Well, last year my dentist retired.  The same dentist I have had since I was a little girl (did I already tell you this story?  Again, old age and I forget everything.  I need a tag "Embarrassing things I said" but then there would be so many...).  So there I was sitting in the dental hygienest's chair feeling very sad, and this little twelve year old walked in.  She said something like, "Hi, I'm Mary Smith, your new dentist."
To which I so kindly, pleasantly, and lovingly responded, "Oh my God, what are you twelve?"

See what I mean.

She was better with her filter than I was (after all she is only twelve) and said something very professional like, "I can assure you I have been to dental school."

But this is not the end of my tale.  My husband, who was so embarrassed that I said that to our new dentist, had to have some oral surgery.  Our twelve year old dentist sent him to the oral surgeon.  She is also twelve, and three feet tall!  I'm not exaggerating (o.k. maybe a little).  She comes to my shoulder and I'm no towering giant myself (5'4" if I stand really tall).  The twelve year old oral surgeon give my husband something and gets to work.  He start to hallucinate and is grabbing things from the air, telling them stories while she has both hands in his mouth (yes, they both fit) and somehow she gets everything finished she has to do.

I am sitting in the waiting room, getting updates and so happy I have something embarrassing to hold over his head I am here to experience this with him.  He has to go back soon for his follow up.

So, here we are, two old fogeys getting older while the twelve year olds run the world.  At least I can legally buy wine and make this meal for us, while we still have teeth.  I used moose and it was delicious.  The sauce is very flavorful.  Paired with roasted potatoes and asparagus, it was the perfect old-folks-home meal.

I get to see the twelve year old dentist later today, I'm so excited.

Bistro Steak with Red Wine Sauce
Cooking Light, February 2013

• 
  
• 1 tablespoon canola oil 
• 2 (8-ounce) top sirloin steaks, trimmed
• 3/8 teaspoon salt, divided
• 3/8 teaspoon freshly ground black pepper, divided
• 3 tablespoons minced shallots
• 2 teaspoons chopped fresh thyme
• 1/2 cup full-bodied red wine (such as cabernet sauvignon) 
• 1/2 cup unsalted beef stock
• 1 1/2 teaspoons butter 
• 1/2 teaspoon Dijon mustard
• 1 tablespoon chopped flat-leaf parsley

Preparation

1. 1. Heat a large skillet over high heat. Add oil; swirl to coat. Sprinkle steaks evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add steaks to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steaks from pan. Let stand 5 minutes.
2. 2. Reduce heat to medium-high. Add shallots and thyme to pan; sauté 1 minute or until lightly browned. Add wine; cook 2 1/2 minutes or until liquid almost evaporates. Add stock; cook 3 minutes or until liquid is reduced by half and mixture is slightly thickened. Remove pan from heat. Add remaining 1/8 teaspoon salt, 1/8 teaspoon pepper, butter, and mustard; stir with a whisk.
3. 3. Cut steak across the grain into thin slices; serve with sauce. Sprinkle with chopped parsley.

March 29, 2013     Daylight 13 hours, 19 minutes, 10 seconds     Temp. H 41/ L 10° F

Chocolate Macadamia Nut Cookies

So it was really a Monday.  I overslept and was late to workout, I was late to work, it was snowing (what happened to Spring?), I forgot I had taken my computer home for the weekend and left it at home (hard to do any work when 90% of what I do involves a computer!), the hem of my right pant leg came undone and I had to tape it, I couldn't find a spreadsheet that I had put someplace "very safe" and my phone was out of battery.

So I plugged in my phone only to get the "you need to update" message.  I tried, but the message then said that everything on my phone was not in my iTunes acct. and I would lose it, so I didn't update because I don't know how to put words with friends in my iTunes acct. and I'm beating my husband right now (that never happens) and I don't want to lose that game...(anyone out there able to help me with the loading onto iTunes thing?)

You see, it was just one of those mornings so I went home and made cookies.  All is right with the world when there are warm cookies on the table and the wood stove is going.  Even if it is snowing at the end of March.

Lobo, snuggled by the fire after his Spring hair cut!

Chocolate Macadamia Nut Cookies
Sunset  2003

• 8 ounces bittersweet or semisweet chocolate, chopped
• 1/4 cup (1/8 lb.) butter 
• 1 cup sugar 
• 2 large eggs 
• 1 1/2 teaspoons vanilla 
• 3 tablespoons all-purpose flour 
• 1/4 teaspoon baking powder
• 1 1/2 cups unsalted roasted macadamia nuts
• 1 cup semisweet chocolate chips
• 1 cup sweetened flaked dried coconut (4 oz.) 

Preparation

1. In a heatproof bowl set over a pan of barely simmering water (bottom of bowl should not touch water), stir chopped chocolate and butter often until chocolate is melted and mixture is smooth. Remove from over water and let cool to room temperature, about 15 minutes.
2. In a large bowl, with an electric mixer on high speed, beat sugar, eggs, and vanilla until smooth. Add chocolate mixture and beat until well blended. Stir in flour and baking powder, then beat just until moistened. Stir in macadamia nuts, chocolate chips, and coconut.
3. Drop dough in 1-tablespoon portions, about 2 inches apart, onto buttered or cooking parchment-lined 12- by 15-inch baking sheets.
4. Bake cookies in a 350° oven just until firm on the edges but still soft when pressed in the middle, 8 to 10 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

These are  a new favorite.  They are rich, chocolaty with a lighter texture.  Perfect for a cup of coffee and a good book by the fire. 

Riley has the "next to the fire" thing down.

March 27, 2013    Daylight 13 hours, 5 minutes, 41 seconds   Temp. H 11/ L -13˚F

Carrot Cake Roulade with Pineapple Cream Cheese

One year, for my husband's birthday, I made a steak roulade.  It was a flank steak that had been pounded thin, stuffed with a flavorful filling, rolled, tied and roasted.  It carved into beautiful rolls.  I actually made two because there were so many of us for family dinner.  Both were devoured with compliments all around.  I felt I had prepared a pretty successful dinner.  On the way out the door, my mother in law said, "Well Toni, dinner was a good try."  Apparently, she didn't like the steak roulade!

Another birthday.  Dave turned 50 this year so I wanted to do something a little different.  The kegger for his birthday party was one thing, but we had family dinner with his mom so I made cake.  I thought I should do something a little different, so going with the "over the hill and rolling down the other side" theme, I made a carrot cake roll.  Cake rolls are really easy and a fun way of serving cake.  Just take your time the first time and you'll see there is nothing to worry about.  You'll be serving all kinds of cake rolls before you know it. I guess my mother in law liked this roulade because she ate her piece, took some home and never told me it was a good try.

It seems like there are a lot of steps, don't let that stop you.  Everything is really easy.

Carrot cake, hot from the oven in a jelly roll pan.

Sprinkle generously with confectioner's sugar,

cover with a clean towel,

cover with a clean pan,

invert the whole pile so hot pan is now on top.

Take off pan, and carefully peel away parchment paper.

Roll cake into towel.  (Notice the glove?  I have very sharp knives and cut myself. No blood on this cake.) 

Let rolled cake cool for 30 minutes.

After 30 minutes, carefully unroll cake and spread frosting to the very edges. 

Evenly distribute diced pineapple.

Reroll cake, without the towel this time.  Notice the little tear, no worries, it sticks back together and gets covered with the next roll of the cake. 

Let cool in refrigerator for 30 minutes.

Dust with more powdered sugar and cut ends to make them even. 

Cut slices, top with a dollop of whipped cream and serve.  Yum!

Carrot Cake Roulade with Pineapple Cream Cheese
adapted from Fine Cooking, April/May 2013

For the filling
8 oz. cream cheese, at room temperature 
4 oz. (1/2 cup) unsalted butter, softened 
4 oz. (1 cup) confectioners’ sugar 
1 tsp. pure vanilla extract 
2 cups finely chopped fresh pineapple (about 2/3 of a pineapple), drained in a sieve 

For the cake
Unsalted butter, softened, for the pan 
3-3/8 oz. (3/4 cup) unbleached all-purpose flour, plus 2 Tbs. for the pan 
1-1/2 cups coarsely chopped carrots (from about 3 medium carrots) 
1-1/2 tsp. finely grated orange zest 
3/4 tsp. ground cinnamon 
1/2 tsp. baking powder 
1/2 tsp. baking soda 
1/4 tsp. freshly grated nutmeg 
1/4 tsp. ground ginger 
1/4 tsp. freshly ground black pepper 
1/8 tsp. ground cloves 
1/2 tsp. kosher salt 
5 large eggs, separated, whites at room temperature 
1/2 cup packed light brown sugar 
1/2 cup granulated sugar 
2 Tbs. confectioners’ sugar 

To finish
2 Tbs. confectioners’ sugar 
1/4 tsp. ground cinnamon 

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Make the fillingIn a stand mixer fitted with the paddle attachment, combine the cream cheese and butter on medium speed, scraping the bowl as needed, until well combined and creamy, 2 to 3 minutes. Gradually sift in the confectioners’ sugar, beating and scraping until well combined. Add the vanilla and mix to blend. Reserve the pineapple separately.

Make the cakePosition a rack in the bottom third of the oven and heat the oven to 350°F.
Butter an 18x13-inch rimmed baking sheet. Line the pan with parchment. Butter the parchment and sprinkle the 2 Tbs. of flour over it, shaking the pan for even coverage and knocking out the excess.
Put the carrots in a 1-quart saucepan and cover with water. Bring to a simmer over medium heat and cook until tender, 20 to 30 minutes. Drain well. Purée in a food processor until smooth. Transfer to a small bowl, add the orange zest, and cool to room temperature
In a small bowl, sift together the 3/4 cup flour, cinnamon, baking powder, baking soda, nutmeg, ginger, pepper, and cloves. Add the salt and stir to combine.
In a stand mixer fitted with the whisk attachment, beat the egg yolks, brown sugar, and granulated sugar on medium-low speed until combined. Increase the speed to medium high and beat until light and fluffy, 3 to 4 minutes. Add the carrot purée and mix on low speed, scraping down the sides as necessary, until just combined. In three additions, add the flour mixture, mixing on low speed, and scraping the bowl as needed, until just combined. Transfer the mixture to a large bowl.
In a clean stand mixer bowl, with a clean whisk, beat the egg whites on medium-high speed until medium peaks form, about 2 minutes. Fold one-third of the beaten whites into the carrot mixture to lighten it. Gently fold in the remaining whites until the batter is evenly colored, with no streaks of white. Transfer the batter to the prepared pan, gently spreading it with an offset spatula.
Bake, rotating the pan about halfway through, until golden-brown, set to the touch, and beginning to pull away from the sides of the pan, 16 to 18 minutes. Immediately loosen the cake from the sides of the pan with a paring knife. Sift the confectioners’ sugar evenly over the cake.
While the cake is still hot, lay a clean, unscented, lint-free kitchen towel over it. If the towel is long, extend one end about 1-1/2 inches beyond a short side of the cake and don’t worry about the other end. Invert a large rack or cutting board over the towel. Holding both the baking sheet and the rack with protected hands, invert the cake. Remove the baking sheet and parchment.
Using both hands and starting from the short end with the shortest towel overhang, roll the cake and the towel up together. Let cool for 30 minutes.
Carefully unroll the cake; it should look wavy and both ends should curl. (It’s OK if there are some small cracks.) Let cool completely, 10 to 15 minutes.
Using an offset spatula, spread the filling over the cake to within 1-1/2 inches of the far short edge and to within 1/2 inch of the other  edges. Distribute the pineapple over the cream cheese mixture. Be sure to coax the filling into the interior of the  closer curled end so that when the cake is sliced there will be filling in the center of the spiral
Reroll the cake without the towel this time. The filling may squish out of the ends a bit, which is fine.

Finish the cakeWith a serrated knife and a sawing motion, trim the ends of the cake. Using 2 large spatulas, transfer the cake to a serving platter.
Combine the confectioners’ sugar and the cinnamon. Just before serving, use a fine sieve to generously dust the top of the roulade with the sugar. Slice the cake with the serrated knife and serve.

March 25, 2013  Daylight 12 hours, 52 minutes, 12 sec.   Temp. H 13/ L -9°F

Pasties

Why is it that my comfort foods are not always the healthiest choices?  When I am tired, cold, overly hungry, sad, celebrating,consoling myself, or rewarding myself I want some good old-fashioned comfort food (wow! that is almost all the time).  My comfort food?  Let's see, I love macaroni and cheese, cherry pie, chocolate cake, mashed potatoes and gravy, fried chicken...do I need to go on?  One of my all-time favorites is pasties.

I guess this is a mid-west thing, or at least a Montana thing.  Both my mom and dad grew up in Montana and this is something I remember my mom making and my grandma making. My mom always makes them (really, now she buys them at the store) when I go to visit. When I really want to comfort myself I make pasties and wash them down with chocolate chip cookies.  Then add a few spoons of Nutella...but I digress.

So, the other day, I was feeling a little sorry for myself because my dear baby brother texted me a picture of his weather forecast (74°F) and I texted him a picture of mine (-9°F).  So I channelled my grandma and made pasties.  I think this is one of those recipes that everyone has their own variation.  Ours is very simple, ground meat, potatoes, onion, salt and pepper, and pie crust.  I even bought the crust because I was really feeling sorry for myself and didn't want to make any.  I have heard some people put carrots in theirs, that must be a Michigan thing, not a Montana thing.  How ever you make it, I hope you enjoy it soon.

Grandma's Pasties

1 lb. ground burger (I use moose)
1 onion, diced or grated
2 med. russet potatoes, diced or grated
salt, pepper to taste
2 pie crusts
1 egg plus 1 Tbsp. water

Preheat oven to 400°F.  Line cookie sheet with parchment paper.
Mix burger, grated onion, grated potatoes, and salt and pepper.  Divide meat mixture in half.  Roll out one pie crust in about a 12" circle.  Place half the meat mixture on one half of the pie crust.  Beat egg with water.  Brush egg wash over unfilled side of pastry.  Fold pie crust over meat and close side.  Fold and pinch crust to seal meat in crust.  Cut vents on top of crust and carefully transfer to cookie sheet. Brush top of pastry with egg wash. Repeat with second crust and the rest of the meat mixture.  Bake for 35-45 minutes, until meat is cooked through and pastry is golden brown.

Serve with brown gravy and/or ketchup (my favorite).  Feel better soon.


March 21, 2013     Daylight 12 hours, 25 minutes, 17 seconds     Temp. H 21/ L-2 °F