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An Eskimo bakes

• January 19, 2012
• 9:38

  Whole wheat cinnamon rolls ~

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  Best warm from the oven ~Shared and linked with the wonderful Wild Yeast blog.  :)
  
  Whole wheat cinnamon rolls ~
  
  “These is the best sweet I’ve had all year!“, exclaimed my auburn haired girl after eating part of her cinnamon roll.  Note the date, people.  Then I reminded her of what I made the other day -- homemade puff pastry with a baked half pear with streusel, almonds and caramel sauce.  “Oh!!  The top two sweets I’ve had all year.“  “Annie?  Better than the pretzel-butterscotch-chocolate-walnut cookies??  Blank stare.  “You make us too much stuff in a year!  We’re spoiled!“  Laughter from us both.  I have so much fun with my kids.  “Better than the cocoa-nut brownies I made the other day?“  “Yes, they were better than those.  I don’t care for coconut.“  I have baked a few new things this year already.   I’m restless.  I‘m not baking for a living anymore.  I’m restless.  I‘m working on calming that restless nature.  Ooops.  Not a diary, not an emotional blog, just a place for my kidlets to find my recipes.  Moving on.
  
  Not often, but sometimes - I get precedence without much (any) input from others before I get to that decision.  Between three children in this home, I teach sharing and taking turns, we‘re a unit.  Every once in a while I am screaming inside that I am tired of sharing.  Call it a quiet hissy fit, a rarity, ungrounded and yes, immature.  How did it show up this time?  I want raisins in my cinnamon rolls, darnit!!  I’m grateful that my internal hissy fits look so small….and that my selfishness does not hurt anyone I love - whether they find out or not.  *ahhh*
  
  Raisins.  First whole wheat.  I could be doing a run around myself and my whole wheat or whole grain eating style by making whole wheat cinnamon rolls.  Afterall, I hardly need cinnamon rolls despite their starch content.  It felt odd to sprinkle sugar over the butter schmear that sat atop whole wheat yeast dough.  I’ll indulge in one with far less craving for a second helping after eating a warm sweet roll because of the whole wheat.  The children -- by far would prefer white flour - it does taste better - but they will be so happy anywhoo ~ it’s how they appreciate the unexpected and how they love me.  Lucky me.  Lucky me ~ even when I looked at their plates after they had eaten their cinnamon rolls…leaving behind *all* the raisins they picked out.  Kids are a blast!
  
  Snowy day cinnamon rolls ~
  
  4 ½ tsp. yeast
  Pinch sugar
  ½ c. warm water - 105-115 degrees
  3 eggs
  1/3 c. honey
  ½ c. melted butter
  14 oz. can evaporated milk
  1 ½ tsp. salt
  
  8 T. butter, softened
  ¾ c. sugar
  ¾ c. brown sugar
  2 tsp. cinnamon
  ½ - 1 tsp. nutmeg, freshly grated
  1+ c. raisins, your choice for the amount
  ½ - 1 c. finely chopped nuts
  
  2 T. butter
  

  • Proof yeast in water and pinch of sugar.  Let sit 5-10 minutes. 
  • Add eggs, honey, butter, milk, salt, mix thoroughly.
  • Add four cups of flour, mix well.  Let rest 10-15 minutes.
  • Add the remaining cup of flour, mix.  This dough is rather sticky, resist the urge to add more flour.   This might be easier to knead via a dough hook rather than by hand as by hand it will be sticky…and as mentioned…resist the urge to add more flour. Knead until cohesive.  Let rest 15 minutes.  Knead again for five minutes.Transfer to an oiled bowl and let rise until double.
  • Preheat oven to 350 degrees.
  • Remove from bowl to a floured surface.  (Here I used white flour on the board for rolling.)  Roll out to approximately 24x15.  Schmear 2 T. of the butter in a 9x13 pan.  If the remaining 6 T. is not soft enough to spread, melt it to warm.
  • Mix sugars, spices. Brush or spread out the butter over the dough.  Sprinkle with all but ½ c. of the sugar mixture.  Sprinkle on the raisins and nuts.  
  • Roll up on the long side.  Cut into 12 pieces, they will be approximately 2” high before rising.
  • Place in the pan and let rise until almost double.  This took a while on a cold wintery day, plus it’s whole wheat despite the larger amount of yeast - almost an hour and a half.  Start checking at an hour.
  • Melt the 2 T. butter, brush the tops of the raised rolls with the melted butter.  Sprinkle on the remaining ½ c. sugar mixture.
  • Bake for 30-45 minutes.  Doneness is up to you.  Take a temp if you like - at least 200 and up to 220 degrees.  Or take a toothpick to a center to test that it’s clean upon removal.
  • No glaze ~ how nice is that?  Nice, I think.

  
  These are not too sweet compared to a regular cinnamon roll, that I do believe is due to the whole wheat flour.  Annie said that was the reason she liked them…because they aren’t too sweet.  I’ll make these again someday.  To me that says enough.
  
  A rather bland and ill-defined photo
  
  
• January 06, 2012
• 9:44

  Whole wheat breakfast bread ~

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  Bread link ~ yeast item ~ lovely bready-yeasty sharing found at the Wild Yeast blog.   
  (It's challenging to find time to blog a post when I don't have internet at home any longer.  What a concept for me, no net access at my fingertips.  That's why I'm here even less often.)
  I want to stop the feeling I have to apologize for this bread.  It’s all made up in my head too, the thought that it’s not what it should be.   In reality, in the truth, we really like the taste and texture of this bread.  My problem (again - totally made up and off center) is with the appearance.  When I make a bread in a loaf pan I want that pretty high risen result, preferably with a little lip.  Well, not on this bread.  Not even with multiplying the recipe at 1.5 of the original recipe as I did with these two loaves.  This is a dense bread and it is not going to get any higher without change and therefore lighter and there I am back to the fact that we like the texture and we really like the taste.  I take a while to come to peace with some things life throws at me, even in the form of bread.
  
  This is a very moist, slightly sweet whole wheat bread.  We toast this in the mornings, Nic uses excessive jam, the girls will ask for butter if they think I’ll let them, if not - more jam.  Me, I prefer dry toast, no butter, no jam….maybe honey when I am in the mood and feeling indulgent.  Okay, okay….when I allow the desire to be indulgent, which isn’t too often.  Honey is great on this bread.  But this is about 100% whole wheat bread.  That’s this bread.  My current favorite breakfast bread.
  
  One of these loaves was waiting for the children when they got back from Christmas vacation with their dad in Portland.  In Portland they have their own TV’s, separate bedrooms, watch a lot of cable TV, play computer games on a huge Mac, eat junk food and have a blast with their dad.  I like that for them.  At my house we don’t have cable or internet, one TV and this computer lost it’s fan a few weeks ago -- but we have whole grain homemade bread, baby!  *LOL*  We can’t have everything can we?  I am happy that my children love being in two different homes that are a contrast, where both contain parents that love them and are involved in showing that love to the best of their ability. 
  
  Too much blathering, again.  Recipe.  Next.
  
  Whole wheat bread ~
  
  1 ½ T. yeast
  1 ½ c. warm water
  8 c. whole wheat flour
  1/2 c. oats
  1/3 c. cracked wheat
  ¾ c. sunflower seeds
  1/3 c. millet
  ½ c. wheat bran
  2 T. kosher salt
  1 ¾ c. + 2 T. lukewarm water
  1 c. unsulfured molasses
  

  • In a small bowl whisk the yeast into the warm water until dissolved.  Let stand for 5 minutes. 
  • In the bowl of a stand mixer or a large bowl, combine the flour, oats, cracked wheat, millet, seeds, bran, and salt.
  • Add the yeast mixture, lukewarm water, and molasses.  If using a mixer, mix on low speed until combined.  Switch to a dough hook and knead 10 minutes.  
  • Move the dough to an oiled bowl, cover and let double.
  • When double, remove, divide, pinch and roll and place each in an oiled 9x5 loaf.  Let rise until shy of double, approximately 1 to 1 ½ hours.
  • Thirty minutes prior to baking, preheat oven to 450.  
  • When ready to bake, brush with an egg wash and sprinkle with oats.  Make it pretty, pretty. :)
  • Bake at 450 for ten minutes, then reduce the temperature to 375.  I move the racks and bake these in the top third, but start them in the lower third.   Bake for 45+ minutes.  Here is the iffy part, my baking times -- I take the temperature of the loaf around 45 minutes in and it usually takes longer.  I pull it out when it hits at least 200 degrees.  If you want to go up to 215-220 degrees, so be it.  

  So there it is - our breakfast bread for toast.  Whole grain, full of delicious molasses, seeds and grains.
  
  
• December 20, 2011
• 14:45

  Fine turning, disco scones, and sweet Christmas times ~

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  Kids.  Imaginative minds, even if it is goofy, they are fun.  Playful with an honest heart ~ that is some of the best stuff in this life.  I'd say the two have to go hand in hand to be authentic.  
  
  ~Disco ball scones ~
  Sofia said, "Look!  Disco ball scones!"  Maybe it was the sugar from the two scones she consumed.  It's an ornament I purchased for a kissing ball, to hang in the house.  Well folks, it's collecting dust going on eight years...maybe it wasn't a kissing ball after all, but what Sofia dubbed it - a disco ball.  So be it.  :)  She twirled, she laughed, I love...constantly.
  
  
  This is not far from the previous recipe, it tastes better though - a bit drier, which I prefer in a scone.  And cream...cream is the yummiest, though I will make recipes with buttermilk if that is all I have on hand.
  
  ~ Sweet afternoon snack ~ Cinnamon chip scones ~
  
  
  3 c. flour
  1/3 c. sugar
  2 tsp. baking powder
  1 tsp. salt
  12 T. butter, unsalted, chilled and cubed
  1 egg
  3/4 c. cream
  1 tsp. vanilla 
  1/3-1/2 c. cinnamon chips
  Egg wash - optional
  
  
  

  • Scone routine, same ol', same ol'.  Mix dry ingredients.  Add in butter, cut/mix/process until fairly fine meal texture.
  • Beat egg, add cream.  Add to dry ingredients and mix until just combined.  Dump mixture onto counter.
  • Add in the cinnamon chips to the mass, a handful of kneading and press it out to an inch high.  Cut out as desired.
  • Brush with egg wash or cream, sprinkle with sugar.   These had brown sugar.
  • Bake in a preheated 425 degree oven.   Start checking at 20 minutes.  Baking time will depend on how high you roll the dough and the size of scones you made.  These I baked over 25 minutes, less than 30.  But then I think my oven if off.  Know yours.  :)

  
  Merry Christmas....truly. 
  
  
  
• November 25, 2011
• 9:36

  Gratitude plus one day ~

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  I think here - where some of my food thoughts end up online - I'll be grateful for the best and most beautiful loaf of rye bread I've made to date....included in the gratitude is equal thankfulness for all the breads that were not as tasty, over-proofed, dull, what have you...they lead me to be open...to keep looking. 
  
  
  
  
  
  My wish is for those that are afraid of finding...to let go and stay present...to at least start looking...and those that start....to keep looking.  Self love shows up even in in the form of bread.  *smiling* ...and giggling a little at myself.  
  
  
  xoxo
  Toodles ~
  
  
  
  
  
  
  
• November 15, 2011
• 17:44

  Cinnamon Raisin Almond bread ~

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   Oh, heavens.  At the time of this writing (Sunday) there is a close scent of cinnamon raisin bread.  Not from baking either, but from kneading the dough an hour ago, the scent lingers in my fingers.  This brings a warm inner smile inside.   I touched FLD’s face. Smiling he asked, “Is that cinnamon raisin bread I smell?”  There are almonds in the dough as well.
  
  Sunday snapshots.  What an evening, serene from the inside out.   The children watching two back-to-back shows of “Nature”, chicken stock simmering on the stove, bread rising on the adjacent burner for warmth.  Little One More (Sofia) left me a love note on my settee while I got up to check stock and dough, smiling in wait for me to discover it when I returned.  Earlier all three children stood in the middle of our tiny livingroom having a distance contest with paper airplanes.  Sofia made us all our own custom drawn and colored airplanes.  Earlier in the day was a verbal tussle (or two) with the teenager fueled personality FLD and hormonal tired of hearing it Me.  That’s never too pretty.  :)  Forgive easily, learn and do better next time.  Sofia added to her Christmas list.  Annie, as tall as I am, sat on my lap and hugged me.  All in all…as usual…no matter what happens, every day is a good day.
  
  Today is a good day with a lot of bread.  This is the recipe for one breads I baked.
  
  
  Linked to wonderful Yeastspotting and this week's guest host Hefe und mehr
  
  Cinnamon Raisin Almond bread ~
  Heavy and dense.
  
  Sponge or old dough - 8 oz.
  4 ½ tsp. yeast *(see notes)
  ¼ c. warm water - 105-115 degrees
  1 ¼ c. bleached white flour**(see notes)
  2 ½ - 3 c. whole wheat pastry flour
  ¼ c. sugar
  1 T. kosher salt
  2 T. cinnamon
  1 1/3 c. warm water
  2 c. raisins
  1 ¼ c. chopped almonds
  

  • In a small bowl, add hot water to the raisins, barely covering. 
  • Proof 2 ¼ tsp. of the yeast in the ¼ c. warm water, let sit 3-5 minutes.
  • Mix the flour, sugar, white flour and 2 ½ c. of the whole wheat pastry flour, salt and cinnamon
  • Add the warm water and the old dough (or sponge) to a mixing bowl and squish the dough up into bits.  This is fun!
  • Add proofed yeast and the remaining 2 ¼ tsp. dry yeast.
  • Slowly add the flours.  Mix until shaggy and let rest for 10 minutes.
  • Resume mixing to kneading.  Add any more of the ½ c. of flour if needed, but do not make it tough to knead by adding too much.  
  • Drain the water from the raisins, add them to the dough along with the almonds.  Knead until evenly distributed.
  • Cover and let rise until double.
  • When double divide the dough and roll each into a round.  Cover and let rise until almost double.
  • Preheat the oven to 450 degrees approximately ½ hour before bake time.
  • When almost double, glaze and slash if desired.  And egg wash is great.
  • Bake for 15 minutes, then reduce the heat to 375 and bake until done - approximately 20-30 more minutes.  Check temperature of bread if you are unsure. - 200-220 degrees.

  
  Notes ~
      * It was late in the evening- I had leftover old dough to use or toss - I more than doubled the yeast because I didn’t feel like staying up extra late or refrigerating and baking the dough the next day.  Use less yeast if you have more time.
      ** Yes, I know…unbleached flour in a bread recipe?  Yep, it’s all I had of white.  I have all kinds of flour, but no unbleached white in the house.  Sometimes…as a baker of sweets, unbleached does give better results depending on what it is used for.   Wanting to offset some of the wheat flour, I added what I had.
  
  
• November 10, 2011
• 11:21

  Tomato soup ~

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  I made this last Saturday and again on Monday.  The second go round I found out the following:  This is one of the few things all three children will not want to eat again.  Even though FLD said, “Hey, this is really good!”…turns out he thinks one needs to chew in order to be satisfied and an occasional succulent tomato doesn‘t qualify.  He’s wrong, but he’s 14, so he’s not wrong.  Parent?  You understand.  Miss Annabelle said she liked it, too - surprisingly.  In a surprised happy hopeful enthusiasm I asked if she would have more.  No, she won’t.  Strike two.  I barely needed to look in the direction of Little One More to know her reaction.  She silently balks at things with tomatoes in it.  She was so proud of herself telling me that she ate three bites.  Truth is, I was proud of her. My fragile food ego was not bruised.  Much.  
  
  The ending which resulted in those that were pleased with this soup:  When I had company over Saturday night, this was on the menu.   They both had seconds.  It’s good.  I’ll be making this every winter from here on out - that’s how much I loved it.  And to love means I don’t need to have it verified by an outside source to have my love be validated.  That’s not soup talk.  May your week be one that is full of honest love.  
  
  
  Tomato soup ~
  
  2 T. olive oil
  1 medium sweet onion, diced - approximately 1 c.
  3 large garlic cloves, minced
  Freshly ground pepper
  Kosher salt
  Fresh thyme leaves, approximately 2-3 tsp.
  Fire roasted tomatoes, loosely drained, leaving approximately 2 lbs. of the tomatoes to work with. (see note)
  2 c. chicken stock
  3 T. unsalted butter
  
  

  • Heat a soup pot over medium heat.  Add olive oil when hot. 
  •  Add the onion, salt, pepper.  Saute for five minutes or until slightly browned.
  • Add the garlic, saute for a minute longer.  Be careful to not brown garlic.Add the thyme leaves, tomatoes, stock.  Bring to a simmer - a steady, full simmer - let simmer 30 minutes.  This will reduce by quite a bit.  (see notes)
  • Add butter and remove from heat.  Stir to melt the butter.
  • Remove approximately 2/3 of the tomatoes to a blender.  Do not close up the top completely or the heat will blow the lid off.  Instead, use a towel over ¾ of the top with the lid more than ajar.  Start off on low and puree.  
  • Return the pureed soup to the pot.  Add more stock at this point if you want a thinner soup.
  • “Oh boy!” said the porcelain bowl, “Tomato soup comin’ up!!”
  • Croutons and parmesan cheese optional…but oh, what a nice bonus.

  Notes -
  
  Possibly two 28 oz. cans of fire roasted tomatoes, drained, might be enough.  I buy 6 lb.+ cans of fire roasted tomatoes, so I only know what I measured out and weighed from a larger can to make this recipe.
  
  The yield from simmering and reducing will vary depending on how vigorous your simmer winks at you.
  
  
  
  
  Toodles!!!
  xoxo
• November 08, 2011
• 16:46

  Half & half ~

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  ~
  This recipe using half whole wheat pastry flour, half white flour, smaller breads, less baking time, different toppings.  Dinner.  Easy peasy.  
  
  ~ From back - pesto, roasted garlic, caramelized onions & tomato, caramelized onions-roasted garlic-fresh rosemary ~ Shared at Yeastspotting - a wonderful place to hang out.  :)  Guest host for the week ~ Bewitching Kitchen
• October 31, 2011
• 22:38

  Roasted pork & adzuki bean soup ~

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  ~
  Homework soup ~~ Insert love here.  Most mornings Former Little Dude gets himself up and out the door to high school on his own.  I'm on a two schools-three children schedule around here.  Up until this year all three were at the same school that went through 8th grade.  This year FLD not only is in high school, start time is at 7:45a., he's also taller than me by almost a handful of inches.  He's challenging as a male teenager that is never wrong and I love him anyway.  Since most mornings he is out the door before I rouse from bed, a tinge of guilt from not making him breakfast is a steady feeling early in the mornings.  I was always good at warm homemade breakfasts most mornings...until this year.  What I do now that is new and nurturing is that I have ready a good after school snack for him.  It's more like a small meal...that boy at 14 growing thing.   Today it was this soup.  "Looks like there is a lot of meat in it, Mom, so I'll probably want a lot of it."  Okay.
  
  
  
  
  Got some smokey seasoning blend?  I did.   Pretty fun stuff.  I don't often purchase spice blends, but this was one of their free sample tastings.  They mixed it with yogurt for a spicy sauce to serve as a spread with a chicken patty sandwich.  We did that.   Moving onto what I used it for after that....
  
  The prep ~
  I did the roast and beans the day before making the soup
  
  Pork roast, either shoulder or butt.  (I've been told it's the same cut.  I don't understand that, but that's what one butcher told me.)
  Seasoning blend
  Salt
  2 T. oil
  Carrots, two
  Onion, one medium
  Bay leaf
  1 c. chicken stock
  
  
  2 c. dried adzuki beans
  Kosher salt
  

  • Preheat the oven to 350 degrees.
  • Season the roast with salt and a smokey seasoning blend.
  • Heat a  3" high saute pan over medium high heat, or use a stock pot.  Add oil.
  • Sear off the pork roast, letting it brown on each side without moving it until it releases from crusting/browning.  Turn once.  When browned, remove to a plate.
  • In the pan, add the carrot and onion and saute until browned.
  • Add the chicken stock, scrap the bottom to release the tasty browned bits.  
  • Add the roast back to the pan, cover and braised in the oven for two hours.
  • Remove the roast and let cool a little before using or putting in the fridge.  Save the veggies and broth if you want to use in the soup....goooood flavor.

  While the roast is cooking --
  

  • Rinse the beans and cover with hot water.
  • Heat over high to boiling, then remove from heat.  
  • Drain the beans and rinse.  Return to the pot.
  • Add hot water, covering the beans by four inches or more above the bean line.  
  • Again bring to a boil.  Reduce to a simmer, covered.  
  • Please monitor the cooking beans often, be generous with testing starting at the hour mark.  Simmer for 90 minutes, add salt - about 1 1/2 tablespoons, more depending on how much water you used.  Ideally the salt is added in the last half hour of cooking time. 

  Note ----  I pulled these off the heat before they were completely soft throughout - I left them still firm in the very middle middle.  They will get more cooking time with the soup process.
  
  The next day ~ the soup ~
  
  
  Two carrots, small chop
  Two celery stalks, sliced
  One onion, diced
  Olive oil
  Two bay leaves
  Salt
  Smokey seasoning blend
  6 c. chicken stock
  Shredded pork roast
  Cooked adzuki beans
  1-2 tsp. puree of chipotle peppers in adobo sauce
  Corn, fresh cut from the cob, one cob
  

  • Heat a stock pot over medium heat.  When hot, add oil.
  • Add the veggies, season with salt and seasoning blend.  Sauted until there is some brown on the onions.
  • Add the chicken stock, the pork, the beans, and bay leaves.
  • Let simmer for 30-45 minutes. 
  • Adjust seasoning to your liking, adding a bit more salt if necessary.  Salt should never "sit" on the top of a finished soup, only for final small adjustments.
  • Add the fresh corn, then serve - or freeze some.  I did.  :)

   
  

  
  
• October 24, 2011
• 19:43

  Apple yeast bread ~

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  ~
  
  Nest, nest, nest, nest, nest, nest, nest.   Indulgent, productively indulgent nurturing feelings flowing within.  :)  It's coming out looking like apple yeast bread.  Oh, my lucky children. 
  
  
  
  It starts here in the past.
  
  The adjustments included using half the recipe.  In the divided recipe amount bumping up the salt to 1 1/4 tsp., less on the vanilla to 1 tsp., 1/2 c. whole wheat flour and 3 1/2 c. white flour, nix the spices.
  
  
  The inspiration for this are the little wonderful Central Oregon apples.  Someone showed up to a meeting I attended with a paper grocery bag of these small beauties.  Being that there were about a dozen others in the room and a handful of them would want them, I had to silence my impulse to scream out "Mine!  Back off!"  Well, come on -- it's me, it's free, it's nature in the form of food sans chemicals...my impulse is to lunge and hoard.  I took the one with the longest stem because I found it enchanting.  *love*  Then I sat back until after the meeting and everyone else took what they wanted.  My patience-letting go in life continues to grow, this is a gift I've nurtured.  Nurture that which is kind, honest, loving, forgiving, joyful...serenity comes into place in life on it's own.  Then I go have fun making stuff like this recipe! :)
  
  There were smaller than baseballsThis is being linked to the wonderful website Yeastspotting. 
  
  Apple yeast bread ~
  
  Use the above link to the cardamom bread with the noted adjustments.  This will make two rolls. 
  
  
  Num, num
  
  The apple filling ~
  
  
  Apples of your choice, approximately three cups diced.
  1/2 c. brown sugar
  1 T. tapioca flour
  1 1/2 tsp. cinnamon - more or less to your taste.
  Pinch of salt
  (I cannot believe I am out of nutmeg, so these were without - and were just deliciously cinnamon laden.) 
  4-6 T. melted butter
  

  • Mix the dry ingredients in a small bowl.
  • Add half the mix to the apples in a mixing bowl and toss.  Set aside for a short time.  If you let it sit long it will start to juice from the sugar.  That is going to happen during the rise time anyway, I just don't want to roll it while wet.
  • Roll the dough to 12" x 16".  Spread the dough with melted butter. 
  • Sprinkle the one dough with half the remaining brown sugar.  Sprinkle out half the apples.  
  • Roll, seal, let rise for 30 minutes.  The apples will weep the sugar mixture.  This is the time to preheat the oven to 375-400 degrees.  
  • Brush with an egg wash before putting in the oven.  Sprinkle with optional sugar.  Then make cuts.
  • I baked these at 400 degrees for 35 minutes.  I believe it would have been better to bake at 375 for 50+ minutes.  The apples will make the inside layers to be moist.  If the bread is not cooked all the way, it will be undone and doughy.  So...better a little longer than not. 

  
  Showing the apple-sugar that has seeped out of the bottom
  Before baking, the egg wash with the sugar, then slitHave a wonderful week ~
  

  
  
  
  
• October 13, 2011
• 15:13

  Potato Hashbrown Soup ~

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  Oh boy, another hard to resist item for me -- potatoes.  This is another food item we just don't have in the house often...like bacon.  Oh look - they are both here in attendance.  :)  
  
  ~FLD's after school snack, very filling ~I was talking about soups with FLD (Former Little Dude) last week when I made chicken soup.  I bought a bag of *REALLY* cheap potatoes in a moment of "These are cheap - we are poor" mode the same week.  Dysfunctional offerings to the public - genetically modified potatoes.  They will be the last in this home, I hope.  Back to my main thought...I mentioned potato soup to FLD because he loves potatoes.  He likes to try things, has an open mind when it comes to food...so I said I would make potato soup.  He was happy to hear that it also had bacon.  Insert male grunting happy for meat sounds here.  14 years old = often hungry.
  
  Potato Soup ~
  
  6 slices thick cut bacon, trimmed of excess fat, sliced in 3/4" pieces
  1/2 white onion, diced
  4-6 medium red russet potatoes, large cubes, cooked.  Leave on skins.  Drain and set aside
  2 medium red russet potatoes, peeled, diced.
  5 c. chicken stock.
  3/4 c. half and half.
  2 tsp. pureed chipotle in adobo sauce
  1 T. freshly chopped Mexican oregano
  Salt
  Freshly ground pepper
  

  • Note that this recipe has cooked potatoes.  If you have not done this, now is the time, use salted water.
  • In a stock pot heated over medium, brown bacon until it is crisp and has released all it's fat.
  • Remove bacon and all but 2 T. fat.  Reserve fat if you feel you might use a tad more in the recipe.
  • Saute diced potatoes in the bacon fat over medium-low heat until half cooked, some browning is good.  Remember to salt and pepper the potatoes as you start.  Remove when half cooked and reserve.  These do not get added until after the other boiled cubed potatoes have been pureed.
  • If you feel you need a tad more grease use either the reserved bacon fat or a touch of olive oil.  In this, saute the onions until brown.
  • Add the cooked cubed potatoes, not the sauteed diced potatoes, 3 - 4 cups of the stock and the oregano to the onions.  Let warm through.
  • Remove the potatoes and stock to puree in a blender, in batches.  Watch the overspill, leave the lid ajar with a towel covering or it will spray out.  Never blend hot liquids in a closed atmosphere.
  • Add the puree back to the stock pot.  Add the remaining chicken stock, the half and half, the chipotle puree and the reserved sauteed diced potatoes.  Let come to a gentle simmer until the diced sauteed potatoes are cooked through, but still fairly firm to the bite.
  • At this point, since salting the hashbrowns and the onions, there should not be too much need for more salt, only minor adjustments.  I tend to like a peppery potato soup, so I added more freshly ground pepper.  The chipotle puree ads depth to taste.  Add water if you want it thinner.

  Happy Fall day!  Eskimo kisses ~ ~ ~
  
  
  This is linked to the happy sharing day of Foodie Friday. 
  
• October 12, 2011
• 22:23

  Winter Cinnamon Rolls ~

   » ‎ An Eskimo bakes

  Tags:    [edit]

  Num, num.  :)  It might be more accurate to say that I make this in joyful anticipation of an upcoming Winter season. 
  
  For Miss Annie
  I make cinnamon rolls about once a year.  They are up there in the top five Hard-to-Resist list for me.  Monday I made a batch of cinnamon rolls.  This being Wednesday evening I still feel like I ate too many.  *oy*  Tuesday morning I woke with a sugar headache, that doesn't happen often...but considering much I've not been eating white flour/sugar combos since the first of the year, I'm not surprised.  
  
  Aside from that, I made cinnamon rolls while Annabelle was on a three day school camp trip.  Oops.  Big oops in a child's mind.  I might have been a baker at one time, but my children did not get a steady treat of baked goods.  Last night, I fully realized that Annie finding out we had cinnamon rolls while she was gone was not going to go over well.  I made a different recipe today, a better one.  This time I didn't eat a single one.  I did try a piece....for testing sake...to see if I want to keep this recipe.  (I do, but it's not the favorite one.)  Annie indeed was not happy when I said I made rolls, she interrupted me mid-story asking, "Did you save one for me?!!!"  I said no...she pouted...I said I made a fresh batch.  Quick smile and satisfaction in her eyes.  Yay.  She's home, she's sleeping, she liked her cinnamon rolls, she said she missed us, loves us and repeated several times tonight that she is so happy to be home.  Not because camping wasn't fun, it was.  Because she loves who live in this little cozy run down old house.  I feel loved and centered.
  
  
  I didn't realize until this post how close to a year it has been.  Happy cinnamon rolls to you!
  
  This recipe, using yeast ~ is sharing company with other yeast recipes at The Wild Yeast blog.
  
  
   1/2 c. butter melted
  1 c. milk - I used 2%
  4 tsp. yeast
  1/4 water, 105-ish degrees
  2 eggs, room temp.
  1/2 c. sugar
  3/4 tsp. salt
  5 c. flour -  bread flour or unbleached all-purpose is fine
  
  
  Interior ~
  
  1/2 c. butter, either softened or melted and cooled, but not set.
  1 c. brown sugar, packed
  5 T. cinnamon
  Optional nuts and cinnamon
  
  

  • Melt butter in a saucepan, remove from heat.  Add milk to warm. 
  • Proof yeast with the water, in a mixer bowl if using a stand mixer.  Let stand 10 minutes.
  • Add eggs, sugar, salt to the yeast, mix.  If using a stand mixer, use a paddle attachment.
  • Add three cups flour, mix thoroughly.
  • Add the fourth cup and continue to mix to shaggy.  Replace the paddle attachment with the dough hook if using a stand mixer.
  • Add the fifth cup of flour, knead a few minutes or three to five minutes with a mixer.
  • Let sit for 5-10 minutes, then resume kneading for another 3-5 minutes until smooth.

  Note here -- I'm in a dry part of the states, so five cups flour gives me a nice smooth dough....if in the South, you might need a little more - but remember...a little tacky is better than a little tough when it comes to possibly adding more flour. 
  

  • Put dough in a greased bowl and let rise until double.
  • Roll out dough on a floured surface to approx. 15" deep x 24" wide.
  • Schmear butter over dough except for the front one inch.  Sprinkle on sugar mixture.
  • Roll from the 24" side.  Seal seam.
  • Cut in half and each half in half in eighths.
  • Place in a buttered 10" round or whatever you have where they fit and none are touching.  
  • Cover loosely and let rise until double.
  • Preheat oven to 350-375, your choice.  Bake 25-35 minutes until nicely golden and a toothpick comes out clean when inserted into a doughy area. 
  • Let loved ones enjoy warm.  If they are children, let them have two when they ask if they can have another.  Okay - it's only Former Little Dude that asks and he's trim...so he can.  :) 

  We didn't feel like adding icing, we tend to like not-to-sugary treats and these are sugary enough....but FLD and I being the critic team came to the conclusion they would be very good with cream cheese icing...yes, they would!
  
  
  Before the oven
  
  
  
  
  
  
  
  
• October 01, 2011
• 15:33

  Rhubarb, straight rhubarb

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  A tart made for Annabelle Elizabeth
  No rhubarb-strawberry, no rhubarb-raspberry...rhubarb sans fruit.  Rhubarb as the sugared up vegetable that it is, this is my favorite way to have a rhubarb in tart or pie form.  My Annie loves this tart.  Though two years ago she would have passed it over completely.  I am thrilled her taste buds took a turn to a wider spectrum in all food areas...I have my own personal issues to climb over with having had to cook for people that sustain themselves on mostly protein, starch and sugar.  I am not far from a good or bad diet, but variety is what I like since I dislike so few foods in general.  Cooking and baking for someone with very limited tastes doesn't sit well with me.  I am fortunate to have veggie loving, ethnic food loving, whole grain eating children.  :)
  
  This was the last of the Redmond rhubarb from a dear friend's plant....a simple joy to use something fresh from the garden of someone I love.  *ahhh*  Love truly feels good.
  
  This is a smaller tart pan, adjust recipe as needed.  A pie pan will take double this amount.
  
  Single crust recipe of your choice...you have a favorite, I'm sure.  :)
  
  12 oz. rhubarb, cut into 1/2 slices
  2/3 c. sugar plus 1 T.
  1/4 tsp. cinnamon
  Freshly grated nutmeg, as much as you like, I used 1/2+ tsp. for this amount of rhubarb
  The barest pinch of salt
  2 tsp. tapioca flour
  
  
  

  • Mix sugar, salt, spices, tapioca flour.
  • Add in rhubarb, mix and let sit for 20 minutes.
  • Roll out tart dough for pan, use as single tart or single with scraps rolled for lattice.
  • Add rhubarb into tart, top with lattice, egg wash the top and sprinkle with sugar.

   Bake at 375-400 degrees - your choice.  Bake for 35-50 minutes, depending on your oven temp and just how toasty brown you like it.  Not very accurate am I?  These things are subject to me ~ I'm a happily moody baker.
  
  
  
  
  
  That's pretty toasty brown...right there up front...bubbly luscious ~ ~
  
• September 23, 2011
• 17:34

  Peach-nectarine-almond tart

   » ‎ An Eskimo bakes

  Tags:    [edit]

  I had the best nectarines and peaches this past summer that I've ever had in my life.  The flavor topped any organic I've had, and that says a lot considering the delicious quality stone fruit we get here in Oregon.  This past summer....as today marks fall equinox, a lovely and welcome transition.
  
  A recipe for short crust, not quite a double amount - plus the best fruit you can find.  One cannot make up for so-so peaches with sugar.  I only had two good peaches on hand, not enough for a pie so I added nectarines. 
  
  Peach-nectarine-almond tart
  
  This makes a tart smaller than a pie, so if you adjust for a pie pan, you'll need more fruit.  I used an 8" tart pan with 2" sides. 
  
  Peach-nectarine-almond tart ~
  
  2 peaches, largish and peeled
  3 medium nectarines, peel left on
  1/4 c. sugar
  2 T. brown sugar
  Freshly grated nutmeg
  The barest pinch of salt
  1 T. tapioca powder
  
  Optional streusel, approx. 3 T.
  Crushed sliced almonds, approx. 2 T.
  
  
  Egg wash and extra sugar, coarse grain - optional
  
  
  Preheat the oven to 400 degrees.
  
  
  

  • Mix the sugars, salt, nutmeg, tapioca flour.   
  • Peel the peaches, slice into halves, then each half into four slices.  Slice nectarines in the same manner. 
  • Mix dry ingredients with the sliced fruit.

  
  

  • Roll out the crust, line the pan.  
  • Sprinkle the streusel and almonds over the interior.
  • Roll out the remaining dough and cut into 3/4" strips.  
  • Add the fruit to the pan, top with lattice weaving.
  • Press edges together and pinch off.
  • Brush with egg wash and sprinkle with sugar.

  
  Bake for 30 minutes.  Reduce to 350 degree and bake approximately another 20-30 minutes, until the crust is golden as you like it.
  
  Happy Fall.    
• September 20, 2011
• 12:44

  But Mom...

   » ‎ An Eskimo bakes

  Tags:    [edit]

  "....if you don't post your blog, how can we find the recipes?"  A conversation at the table one evening -- Sofia said she was going to make my recipes some day and open a little bakery....Annie said she was going to make my recipes one day and eat them.  They said I had to write them down.  Annie asking how to find them if I don't publish them online for them to find....Nic asks why I stopped posting.  Simple questions, challenging answers.
  
  Peach-nectarine-almond tart
  
  
  That tart there in the picture...it's the kind that makes me want my children to have the recipe one day...that tastes so good it's one they will remember for a long time.  Not that they got any of  this particular tart...*lol*...it was given away as a Good Wishes sentiment.  Aside from that, yes, they would like this recipe for their own someday.  So come Friday I'll post the recipe....though no longer a baker....simply a love of baking quietly for my children...and anyone else that wanders across my path when I am in the mood to pass it out.
  It's another day ~ aren't we lucky? 
• July 04, 2011
• 12:39

  Blue in my eyes ~ Blue Monday

   » ‎ An Eskimo bakes

  Tags:    [edit]

  
  
  
  Healing thoughts sent out to Sally - who has had a happy place on the web for those that see Beautiful Blues in their world ~ 
  
  
  
  I Want Both Of Us
  I want both of us To start talking about this great love
  As if you, I, and the Sun were all married And living in a tiny room,
  Helping each other to cook, Do the wash, Weave and sew, Care for our beautiful Animals.
  We all leave each morning To labor on the earth's field. No one does not lift a great pack.
  I want both of us to start singing like two Travelling minstrels About this extraordinary existence We share,
  As if You, I, and God were all married
  And living in A tiny Room.
  -- Hafiz
  Tying the Japanese Honeysuckle, named "Tracy" by Sofia Mae
  
  
  
  Magical moments watching the honey bees
  
  
  
  
  105 square feet of love
• April 12, 2011
• 7:42

  Turkey breakfast sausage ~

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  A very savory breakfastWhy not spinach at breakfast?  I like it.  The kids...not so much.  My picture focus is poor enough, adding spinach at least makes it better than a picture with just a patty on a plate.  
  
  
  Ground turkey was on sale this week at Safeway's $5 Friday.  Three pounds for $5.  That is a heck of a price, easy on the budget.  I struggle with the other side of the coin that says it's not great animal farming practices.  I do have to pick and choose when the food cost allotment is sparse.  Moving on past the guilt...temporary as it is...
  
  
  Turkey meat being as lean and dull as it can be, it needs help.  I've wanted some sauage lately, and at this price I decided now was the time to try adding spices to make a quickie sausage flavored ground turkey while saving money.   How wrong could it go.  :)  It went really well.    I wandered the web for spice recipes...picked what I like and played with amounts.  I had to add fennel...a favorite of mine in sausages.  I also had to purchase something I've not had in my kitchen in decades.  Onion and garlic powders.  They won't be staples, I feel lazy using them, an illogical feeling.
  
  
  Turkey breakfast sausage ~
  Part of Menu Plan Monday
  
  1 tsp. dried sage
  1/4 tsp. nutmeg, fresh grated
  1 tsp. thyme
  1 tsp. kosher salt
  1 tsp. fennel seeds
  1 tsp. black pepper
  1/2 tsp. onion powder
  1/2 tsp. garlic powder
  1/4 tsp. cayenne
  1 lb. ground turkey
  

  • Mix spices, fold into turkey meat.
  • Cook as desired.

  Notes -
  
  I did add salt to the exterior of the patty after forming, it needed a little extra boost of salt.  I used olive oil, patty form, medium low heat, saute pan.
  
  
  Happy morning to you ~ will you choose love today.
  
  
  xoxo
  Until another time.
• April 11, 2011
• 15:27

  Apple cake ~

   » ‎ An Eskimo bakes

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  The first layer of fruit & streuselI don't do this often, serve what is essentially no more than a homey old-fashioned dessert for the kidlets after school snack.  Tossing nutritional value to the wind.  I must be feeling the combination of loving and vulnerable at the same time, wanting to nuture through food.  How under the surface is that...how about simply floating at the top, "Why not have a special treat now and then."   Because my mind doesn't do surface stuff naturally.   Darnit.  :)
  
  
  Simple apple cake with whole wheat flour ~
  Linked to Menu Plan Monday
  
  
  1 1/2 c. whole wheat flour
  1/4 c. tapioca flour
  2 tsp. baking powder
  1/2 tsp. salt
  1 tsp. cinnamon
  1/2 - 1 tsp. nutmeg
  6 1/2 T. butter, softened
  3/4 c. brown sugar, packed
  2 eggs
  1/2 c. sour cream
  1 apple, cored, peeled, halved, 1/4" slices
  Lots of streusel of choice, approximately a cup
  
  

  • Preheat oven to 350 degrees.
  • Grease and line with parchment an 8" springform pan.
  • Mix the dry ingredients, set aside.
  • Add the butter and sugar into the mixer bowl...mix until light.
  • Add vanilla and one egg at a time, beating between the additions until light and fluffy.
  • In thirds, alternate adding the flour and sour cream.  Begin with flour, end with sour cream.
  • Spread half the batter in the pan.  Line half the apple slices atop the batter.  Sprinkle the apples with half the streusel.
  • Top with the remaining batter.  Add the apple slices.  Top with remaining streusel.
  • Bake for 60+ minutes.  Use a toothpick in an area without apple, near the middle.   It should spring back when lightly touched.

  Notes ~~
  
  This is not very sweet, as I tend to bake for us, it's my perference.  If you are...say...from the South...you might care for more sugar, the recipe can take to add up to 1-1/8 c. sugar.  This would also be good with some added almonds or pecans.  
  
  Lil' dude asked for seconds ~ be still my beating heart....today I said yes.  
  
  
  Apple crumb cake
  xoxo ~
  Lil' nose rubs ~ :)
  
• 8:59

  Whole wheat blueberry pancakes ~

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  ~
  Oh boy, oh boy ~ I have success.  Whole wheat pancake success, yay!  Little dude was surprised that they were whole wheat.  He has it in his head that all whole wheat items are not as delicious as white flour products, he's learning.  :)  
  
  This made way too much for the four of us, whole wheat is filling and satisfying in a way white flour is not....though bless the delicate addicting nature of white flour.  :)  Next time I'll cut the recipe in half.   Anywhoo.....attaching this backwards to Menu Planning Monday's list. 
  
  
  Monday morning pancakes, Monday morning lightWhole wheat pancakes ~
  
  
  2 c. whole wheat pastry flour
  1/2 c. tapioca flour
  2 tsp. baking powder
  1 tsp. baking soda
  1/2 tsp. salt
  3 T. sugar
  2 eggs
  3 T. oil
  2 tsp. vanilla
  1 3/4 - 2 c. buttermilk, depending on how thick you like your pancakes
  

  • The usual pancake drill.  
  • Combine dry.
  • Combine wet.
  • Combine wet into dry, just until mixed.  Do not beat.
  • Medium heat.  Butter.  Batter.  Blueberries.  Cook.  Flip.  Finish cook.
  • Serve to happy morning people that love you.  
  • :)

  
  
  xoxo
  Eskimo kisses, real ones ~
  
  
• April 10, 2011
• 21:22

  Menu Plan Monday ~

   » ‎ An Eskimo bakes

  Tags:    [edit]

  Doing this with others motivates me...which in turn helps organize my life, which is helpful now that I have a part-time job outside the home...menu planning saves me money....and means we eat healthier when I plan....and makes me wander around the food fun of the web for a couple new meals to eat, keeping out meal anything but boring.  Heck...as if good food could be boring.  :)
  
  
  If I get any pictures, I'll back track and add recipe links to the menu list as the week goes on. 
  
  
  Meatless Monday ~
  
  Breakfast - Whole wheat blueberry pancakes.
  
  After school snack - apple crumb cake, milk.
  
  Supper - Sauteed tofu with Thai spices, rice noodles with veggies and peanut sauce.  Veggies are roasted carrots and steam broccoli.
  
  Taco Tuesday ~
  
  Breakfast - homemade turkey sausage patties, toasted whole grain rye bread, grapefruit supremes.
  
  Afterschool snack - hummus and crackers or yogurt and orange slices.
  
  Supper - Sofia’s request, taco Tuesday.  Hard shell tacos.  Filling choices of seasoned ground beef, grated cheese, homemade salsa.  Rice, pilaf style, with browned sweet onion, cilantro, cumin, roasted poblano pepper.
  
  Wednesday  ~
  
  Breakfast - oatmeal.
  
  Afterschool snack - banana and strawberry yogurt parfaits.
  
  Supper - Baked turkey meatballs with hoisin sauce.  Brown jasmine rice.  Steamed broccoli.
  
  Thursday ~
  
  Breakfast - Scrambled eggs, toast, orange wedges.
  
  Snack - Popcorn, fruit.
  
  Supper - Freezer grab -  Chili verde over brown basmati rice with caramelized onions.  Black beans.
  
  Friday ~
  
  
  Breakfast - Cherrios.  :)
  
  
  Kidlets are gone to their dads for the weekend, no meal planning...I get to wing it as I go.  :)
  
  
  
  
  
  
  
  
• 18:30

  Grapefruit-sesame vinaigrette ~

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  Sunday lunch
  Grapefruit-sesame vinaigrette ~ 
  
  Juice from one grapefruit, ruby red
  2 T. champagne vinegar
  1/2 tsp. dijon mustard
  2 garlic cloves, minced
  2 T. honey
  1/2 tsp. toasted sesame oil
  1/2 tsp. kosher salt
  Pinch cayenne
  4-5 T. olive oil
  

  • In a small saucier, reduce the grapefruit juice to 2-3 T.
  • In a mini-processor, blend the minced garlic, champagne vinegar, dijon mustard
  • Add the honey, sesame oil, salt, cayenne.
  • Slowly add the olive oil. 
  • Easy peasy, especially tart.

  
  
  
  A serene spiritual Sunday.
  
  xoxo
  Eskimo kisses.
• April 06, 2011
• 11:15

  Sofia cake, part two

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  ~
  
  After filling the particular pan we used for Sofia cake the other day, we had some batter leftover.  True it could have held the entire amount, but better safe than sorry when baking up a new recipe and a pan not used often.  I got out my mini angel food pan - I think I've used once - I certainly do not want to clean the darn thing...even though I was drawn to buy it when it showed up on a clearance sale rack.  It's a sweet pan, but I find the cakes are too large for one person.  We gave it go when Sofia wanted to add some coconut to the top of her pumpkin-almond cake.  Caramel sauce added at plating time and it was definitely a sweet dessert for the kidlets.  
  
  
  
  
  
  
  
  
• April 03, 2011
• 20:51

  Sofia cake ~

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   ~ Sofia cake ~Sofia cake for a spiritual sunny Sunday gathering.  It was Miss Little Bit and myself alone all weekend.  Truth be told, I was grumpy and testy a fair percentage of the weekend, I felt for her.   I did pull it together to ask her if she wanted to help me make a cake for Sunday's spiritual gathering, I was on snack duty.  I already had brownies made, more snacks were needed.  Please forgive the oil....I was low on butter, feeling financially pinced, I had lots of oil on hand, was too lazy to run to the store.  Pick an excuse, most of them are hardly valid save the second and last one.  Substitute 1 1/2 sticks melted butter or simple cream room temp butter with the sugar, the flavor will be softer, richer, more depth with butter.  On to...
  Sofia cake ~  3 1/2 c. flour2 tsp. baking powder1/2 tsp. baking soda1/2 tsp. salt4 tsp. pumpkin spice 2 c. sugar1 c. oil (or substitute 1 1/2 sticks butter)15 oz. pumpkin puree 4 eggs1 c. buttermilk1 tsp. vanilla1 tsp. almond extract1 c. chopped whole almonds

  • Why almonds?  Because when I asked Sofia is she wanted nuts, that I had plenty of almonds, she replied, "Yes!  When I think of almonds, I think of yummy!"  I don't feel the same about almonds.  This is not my cake. 
  • Preheat the oven to 350 degrees.  Butter and flour a baking pan of choice.  Either a bundt or angel food size pan with a removable bottom.
  • Mix the dry ingredients together in a separate bowl.
  • In a mixing bowl, combine the pumpkin, sugar, oil, eggs, extracts.  Mix well.
  • In thirds, add the flour mixtures and buttermilk, starting with the flour, ending with the buttermilk.
  • Fold in the almonds.
  • Bake for....oh....start checking on it at 55 minutes.  It might take 10-15 minutes longer than that.  I'll leave that to you and your oven.  It should spring back or leave no crumbs on a toothpick...or a pretty handy dandy Swedish cake tester like we have.  :)  

  
  
  
  
  
  
  
  
  
  
• March 31, 2011
• 12:35

  Tablespoon Pork Dumplings ~

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  Seeing color, happiness came to my eyes, seeping to my heart
  It happened again, last night.  I fell in love with myself.  There was silence from children intently eating.  This went over well.  Better than a previous experiment with dumpling recipes.  This is a keeper.  
  
  It seems whenever I find an Asian recipe for almost anything I want to try, I am missing much of the list.  I don't keep fish sauce in the house, I've learned I don't care for it.  I may or may not have soy sauce in the house - it's awfully high in sodium.  Coconut aminos is good, but it's shelf life, even in the fridge, is not long.  I certainly don't have napa cabbage on hand.  I do, however, almost always have a purple cabbage in the recesses of my fridge stock.  Curious.  Anywhoo....what I didn't have made me substitute what I did for these pork dumplings.  As I was adding various bits...I noticed I was adding items in tablespoons...it did take a tablespoon of this...a tablespoon of that.  While mixing pork dumplings,  I started humming and singing and swaying ~~
  
  
  
  
  
  
  Tablespoon Pork Dumplings ~
  
  1 tsp. salt
  1 tsp. freshly ground pepper
  1 tsp. tapioca flour
  1 T. minced fresh ginger
  1 T. minced garlic
  1 T. hoisin sauce
  1 T. Vermouth 
  2 T. minced shallot
  3/4 lb. ground pork
  1 c. thinly sliced and finely chopped cabbage
  Wanton wrappers
  

  • In a small bowl, mix salt, pepper, tapioca flour, ginger, hoisin sauce, Vermouth, and shallot.
  • In a larger bowl, add pork and cabbage.  Add the flavorings.  Mix thoroughly.
  • Using a tablespoon scoop, place the pretty colored pork mixture in the middle of a wanton wrapper.
  • Wet half the edges with a wet finger.  Press out the air and seal.
  • Ready a pot of boiling water.
  • Slowly add dumplings.  Do not crowd.  Depending on the heat of your water, cook on a low simmer 6-10 minutes.  Test one.  They will still be pink when done (the salt does this, I believe). 

  
  Sad picture, delicious dumplingsEskimo kisses ~ real ones
  xoxo
  
• March 29, 2011
• 16:40

  After school snack ~

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  I need more white dishes.  I do, I do.I cannot believe my children liked these.  I didn't care for them.  *laughing*  I made them whole wheat.  There was a low amount of sugar compared to other scones.  Annabelle and Little Bit asked for a second one.  Amazing.  I'm happy that my children will eat something that low in sugar and entirely whole wheat.  Nic...well, I got the "so-so" sign with the hand when I asked him if he liked them.  Me?  Not the tolerant one again, I see.  I ate the middle and tossed the rest.  *blush*  This recipe is by no means close to the oh so flaky original in the end result...but there it is...our after school snack today.  Cleaned up away from white flour.
  
   With a couple substitutions and a minor change - -
  

  • Recipe cut in half, sugar amount remains at 3T. to 2 c. flour.
  • Whole wheat pastry flour instead of white.
  • Marionberry jam, of course.

  [thebakeryspot.com]  
  
  
  Lil' nose rubs, Eskimo kisses...real ones ~
  xoxo
• 12:57

  Black bean burgers ~

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  Our Meatless Monday without a ringing endorsement for this recipe?  Annie liked it quite a lot.  Nic got into the taste 1/3 way through. Sofia was being Sofia, kinda picking at her plate once again, her eating style has mood of it's own.   I wanted to make a great veggie burger and came up with that will need tweaking.  I analyzed as I ate.  
  

  • Maybe some nuts or whole grains such as some barley.  With as long as barley takes to make do I want to make some just for 1/2 c. in black bean burgers?  No.  
  • Taste for not only salt, but overall savory flavor before adding the egg.
  • What the particular brand (Trader Joe's) of whole grain buns good?  Meh.  This is where I miss white flour, for burgers.  And now burgers of any sort, including veggie burgers.
  • I thought a good intensely flavored tomato compote would have done wonders for the burger overall - along with a change of bun.  
  • A whole grain artisan bread, sliced and toasted would have been better. 
  • A smothering of carmelized sweet onions would have been delicious.
  • Olive oil sauteed mushrooms...uh huh.
  • Now I'm just dreaming in type...my children were perfectly happy with this it as served.  When I experiment, my mind wanders if it needs tweaking.  Just the bun and the burger, with a little cheese...was not flavorful enough for me.  Next time...more add-ons.  :)

  In a meeting today I was told I had high expectations of my children.  I do in all people really.  That is a two sided coin, most certainly.  When I don't let some things (and people) be good enough...my focus on appreciation is blurred.  These burgers were good enough and enjoyed last night.Meatless Monday dinnerBlack bean burgers ~
   Makes 4-6
  
  2 c. black beans, cooked
  1/4 c. shallots, sliced
  1/4 c. green onions, sliced
  1-2 tsp. chipotles in adobo sauce
  1/4 c. cilantro, chopped
  Shy 1/4 c. roasted red pepper
  1/2 c. whole grain dried bread crumbs
  1 1/4 tsp. salt
  1 egg, beaten
  Olive oil or canola oil
  

  • Saute the shallots with a pinch of the salt, about 3-5 minutes on medium heat.
  • Add the garlic, saute another minute.  Remove from heat.
  • Add the onions and garlic, cilantro, red pepper, bread crumbs and salt into a food processor.  Pulse 3-4 times.  Add the bean and pulse just to combined.  Leave it chunky.  Remove to a bowl.
  • Fold through the mixture so it's combined.  Taste and adjust if necessary.  Add egg, fold to combine.
  • Form into patties.  Refidgerate for at least 30 minutes.  
  • When ready, heat a saute pan on medium.  Heat on both sides, about five minutes each side.

  Eskimo kisses ~
  xoxo
  
  
  Before cooking
  
  
  
  
• March 28, 2011
• 16:23

  Blue Monday ~

   » ‎ An Eskimo bakes

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  Blue bounty
  
  
  
  
  
  I was sitting at my desk this spring break, alone in the house as my children were gone.  A stillness felt as the sunshine came in the front window.  The window with the view with the reminder that looking at warehouses and tires are a sign that I am poor...and also...that I am happy.  The light of sunshine met my blue desk, the blue on the cover of my current read, my blue reading glasses...I thought, "Blue Monday picture!"  The camera caught my Levi's.  :)  I appreciate the sunlight as it casts light through the front window first...then to the side window facing the street as it rises higher in the sky.  It feels as if it's a gift of a pause in time to remember to slow down and appreciate.  I do.  *love*
  
  A nice place to share blue ~ :)
  I was surprised to find the vibrant color inside my weekly flower choice, tulips.  These were especially large compared to the smaller tulips I have purchased lately.  What a happy little find that made me smile...and think of Sally's favored color. 
  
  
  
  
  “Ever since happiness heard your name, it has been running through the streets trying to find you.” ~ Hafiz
  
• March 25, 2011
• 15:03

  Sundried tomato vinaigrette ~

   » ‎ An Eskimo bakes

  Tags:    [edit]

  
  
  I like our dressings to be on the tart side, with a hint of sweet...but always ending with the tart remaining on the tongue.  I also tend to use less olive oil in relation to vinegar.   I don't measure when I make dressing, but this time I did - so my children would have a reference of what we used on our salads.  :)  This was my lunch today....oh...light and subtle. 
  
  Sundried tomato vinaigrette ~
  
  6 sundried tomatoes (not from a jar)
  1/4 c. spiced pear cider
  1 garlic clove, minced
  1 T. Dijon mustard
  1 1/2 T. blackberry honey
  1/2 tsp. kosher salt
  Freshly ground pepper
  2 T. champagne vinegar
  1/3 c. olive oil
  3 T. water
  

  • In a small saucepan, heat the cider and tomatoes together, bringing to a simmer.  Reduce to a very low simmer, simmer for 15 minutes.
  • Add the cider and tomatoes to a small food processor.  Add the garlic, mustard, honey, salt, black pepper and vinegar.  Process this until smooth.
  • Add the olive oil and the 3 T. water.  Process again until smooth
  • Adjust any season of salt or sweet that you might like.

  
• March 23, 2011
• 10:27

  Wordless Wednesday ~

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  A photo of my photo.    My grandmother, my mother (left) and my mother's baby brother.
  
  Wordless Wednesday link
• March 17, 2011
• 21:56

  Noodle soup with coconut milk and shrimp ~

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  Close up.  Ready.I ran across a recipe for this soup in an old copy of Fine Cooking.  As I read the list it quickly became thought of, "I don't have that, I don't have that, or that...".  So, I made do with what I did have on hand.  I used the dried lemongrass I found at the health food store some time back.  I don't know how well it would work alone with additional lime, considering it was not the only tart flavor, having key limes on hand to boost the citrus aspect of this soup.  
  
  I was very proud of this outcome, that doesn't happen too often for me.  I am often very happy and pleased, but this was something so different for me to make because of the scratch paste...I was quietly beaming inside. That and my scratch Thai or Chinese is usually mediocre.  This took a bit of prep time, more than the cooking process...that alone I was proud of because a lot of prep is something I am not always crazy about.   I am so grateful that my children love such a variety of foods, especially seafood.  It makes my heart float at times ~ :) 
  
  The kidlets were very happy with this, especially my little shrimp eater, Annabelle.  She actually lights up when we have shrimp.  Nic came to the stove as I was starting the saute' and asked if he could tell Annie, because it would make her happy, and he wanted to see that.  I thought that was cute.  Not that I let him...I wanted to wait to see her happy face light up at the table.  :)
  
  Linked to this wonderful place to share on Fridays ~ :)
  Noodle soup with coconut milk and shrimp  ~
  
  
  1 small onion, rough chop (approx. 1/2 c.)
  2 inch piece of ginger, peeled, chopped
  5 garlic cloves
  2 heaping T. dried lemongrass
  1/2 jalapeno, exterior only - no seed or vein
  1/4 c. cilantro leaves
  1 tsp. fresh ground cumin
  2 tsp. brown sugar
  2 T. hoisin sauce
  2-3 T. water
  2 T. oil 
  
  
  1 lb. shrimp, shelled and deveined (save shells) - I used 21/25 ct.
  
  
  2 c. chicken broth
  3 c. water
  14 oz. coconut milk
  1/4 c. fresh lime juice
  1 - 1 1/2 tsp. kosher salt
  Bean sprouts - optional
  
  
  6 oz. rice noodles, thick
  

  • In a food processor, put the onion, ginger, garlic, lemongrass, cilantro, cumin, sugar, hoisin sauce Make a paste.
  • Heat a soup pot or large saucier over medium heat.  When hot add oil and paste. Saute the paste, stirring often until it softens and the scent is very aromatic...about 5-8 minutes.
  • Stir in the shrimp shells and cook until they become pink, about two minutes.
  • Add the stock, water, and coconut milk.  Let it come to a simmer. Simmer for approximately 30 minutes.

  • Bring a pot full of water almost to a boil, then turn off the heat.
  • Soak noodles in the water for five minutes.  Drain, rinse.  

  • Strain the broth into another pot and put back on the low heat.
  • Add the shrimp, cook through, about 3 minutes.

  • Divide the noodles between the bowls. Ladle the broth and shrimp into the bowls.  Add more cilantro, bean sprouts and cucumber.  

  
  Notes ~ ~ 
  
  
  

  • I took the extra half of the jalapeno, removed the seeds and vein to have it sit in the simmering stock stage for about ten minutes.  Taste the broth as you go along.  Your pepper might be very spicy, mine wasn't.  Monitor your heat ~ excess heat never makes anyone happy. 

  
  Toodles ~
  It's latte time
  xoxo 
• 13:53

  Brown Jasmine rice with cilantro, lime and shallot ~

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  An uninspiring picture...a good recipe
  
  Uh huh.  Rice -- A Recipe.  (I didn't say that with a whole lot of confidence.  *smiling*)
  
  
  I made this last the other night with Taco Tuesday.  Annie said, "What did you do to the rice, Mom?  It's great!"  I was looking forward to how that little bit of lime juice would taste in the end result.  The shallots blending into the rice...why Sofia didn't have to avoid one little bit.  :)  I mentioned that next time I might like more cilantro, to which Sofia said, "I thought it was so yummy, I don't think you could make it yummier."  This is a keeper recipe.  As are my children, whom I am head over heels in love with.
  
  
  Brown jasmine rice with shallot, cilantro and lime ~
  This makes a lot, I purposely do this for leftovers
  
  
  2 c. brown jasmine (or basmati) rice
  3 1/2 c. warm water
  Juice from two key limes
  2 1/4 tsp. kosher salt
  1/2 c. chopped shallots, or quarter cut each shallot bulb and slice
  2 T. olive oil - or canola
  1/4 - 1/2 chopped cilantro - the amount is your call.  Isn't everything?
  

  • Heat a pan on medium high.  Add the oil when hot.
  • Add the shallots and 1/4 tsp. salt.  This is a fast saute due the high heat, just a minute or two to wilt or brown, but careful to not burn.
  • Turn the heat up to high.  Add the rice and stir to coat with the oil.  Let some of the rice turn white.
  • Add the water, cover.  Let come to a boil.
  • When at the boil, add the salt.  
  • Reduce to a very low simmer.  Cook approximately 40 minutes. 

  
  Notes -- 
  
  If your heat is too high, it will cook too quickly, too low and it will take longer.  Check from 30 minutes on.  When I hit 40 minutes and I can still hear water simmering in the bottom (Oy, I do not care for my new stove with the low flames) I will test a bit of the rice and if necessary leave the lid off to finish with water evaporation.
  
  
  As mentioned, this makes a whole lot.  Half this recipe for all four of use still leaves leftovers.  I use it later in the week as part of meal planning, lunches, fried rice, etc.
  
  
  
  
  Ending with the other uninspiring pictureEskimo kisses ~
  Sweet nose rubs.
   xoxo
  
• March 16, 2011
• 13:58

  Whole wheat flour tortillas ~

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   Oh, the things I do now to pass the time. I do amuse mahveryownself.
  Love, love, love homemade tortillas.  So did Former Hubby.  As a matter of fact, I still smile when I recall the first time I made tortillas.  He took that first bite, his face lit up...smiling big and happy at me...saying, "These are sooo much better than store bought!!  We now have to have these all the time!"   (There is that "we" again.) He was too cute, because it meant he wanted me to make them...but requests used to make me grumpy.  I didn't make homemade every time we had tortillas on the menu, and he did pout a little when I didn't make them.  That was cute, too.  Sometimes.  :)
  
  Fast forward more than a decade - here I am adjusting the favorite recipe for the myself and the kidlets.  The original comes from Mesa Mexicana cookbook - oooh, how I loved that early FoodNetwork show, Two Hot Tamales.  I've not made or tasted (at various homes by others) a better recipe as listed in their book.   
  
  This is changed by the nature of steering away from white flour.  Whole wheat pastry flour enters.  Crisco be gone.  Welcome palmfruit shortening.
  
  Whole wheat flour tortillas ~~
  Linked to the blog Wild Yeast
  
  2 c. whole wheat flour
  1/2 c. tapioca flour or corn starch
  3.5 oz. shortening
  1 tsp. salt
  6 - 8 oz. warm water - start with the six ounces
  

  •  Mix the flours with salt in a food processor.
  • Add the shortening and pulse to a slightly coarse meal.  Remove to a bowl.
  • Pour in the water, mix with hands until it comes together.  This is messy and fun!  Tactile ~ :)  Okay, you can use a wooden spoon to gather it.
  • Dump onto a floured board (counter) and knead until smooth.  It should be soft and pliable.
  • Divide into 8-12 pieces depending on the size you desire.  Roll each into a ball.  
  • Place on a baking sheet and cover with a tea towel.  Let rest 15 minutes and up to an hour.
  • Cut 7-11 squares of parchment or wax paper...these will be the liners for the raw rolled out tortillas.
  • Roll out each one, using flour as necessary.  Stack on a plate using the cut papers.
  • Heat a pan on medium heat.  Have ready a clean plate with a clean kitchen towel folded in half.  This will be the home for the warm tortillas stacked and cooked.
  • Cook the tortillas one at a time, until puffy and slightly brown.  30-45 seconds each side.  Longer if your pan is not hot enough.  Too hot and it will burn quickly.
  • Insert the first tortilla in the towel, add as you go along.
  • Did I mention how much better these are?  And they are fun to make, too.

   Notes - - 
  
  I do use regular white flour for dusting the board to knead and roll.  I divide into 12 pieces and roll these much thinner than I do the white flour version.
  
  For the most part, this took the 3/4 c. warm water because of the cornstarch and less flour than the original recipe.  This will also depend on what whole wheat flour you choose to use.
  
  
  I added the cornstarch to not have an overly whole wheat taste in the end result.  These are just soooo good.  All three kids loved these just as much as they remember the white flour version.  Good stuff.  :)
  
  Bad picture, delicious tortillas Eskimo kisses ~~
  xoxo
• March 15, 2011
• 13:06

  Grilled skirt steak ~ Taco Tuesday ~

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  I forgot the shallots and garlic in the picture...but not the marinade. 
  
  
  Because Sofia Mae heard someone on TV say Taco Tuesday and she said that sounded fun, that we should do that sometime.   Okie dokie. The pure happy enthusiasm at the simplest thing is so beautiful.  How is it not contagious?  Taco Tuesday it is.
  
  Marinade for skirt steak ~
  
  3 T. lime juice ***Note added after - less if you don't care for lime taste on your meat, 1-2 T.3 T. olive oil1 1/2 T. Worcestershire sauce 3 garlic cloves, rough chopShallot, sliced - very scant 1/4 c.
  2 T. rough chop cilantro 
  1/2 tsp. ground cumin
  Salt and pepper - 1/2 tsp. each
  1 tsp. chipotle in adobo puree
  
  
  1 lb. skirt steak (we tend to use a 3/4 lb. package for the four of us)
  

  • Mix the marinade ingredients, pour into a freezer baggie.
  • Add skirt steak.  Let marinade in the fridge at least four hours, but not more than 8.
  • Grill as desired.  I like a little past medium.
  • Cut on the grain in thin strips.
  • Num, num.  :)  I hope.

  
  Eskimo kisses ~
  xoxo
  
  
• March 14, 2011
• 17:18

  Menu Plan Monday ~

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  I had to have a picture of some sort.  This is a snapshot of my regular morning start, a latte.  Ranunculus makes me smile.
  
  
  
  I'm trying!  I'm trying!  Mumble, mumble.  "Organization is the key to freedom."  *sigh*   This goes against my very disorganized nature, my dysfunctional illogical thoughts of what obligation is in reality.  Good for me for any step towards simplicity.  Our menu this week - at least for dinners.  I'm actually excited for these meals this week.  
  
  
  Meatless Monday ~ ~
  
      Whole wheat rosemary focaccia
      Roasted veggie & pasta bake (whole wheat penne)
     
     
  Taco Tuesday ~ ~   Sofie’s request, she heard this on TV and liked the sound of it. "We should do that sometime!"   We.  Me.  :)
  
      Grilled skirt steak
      Assorted sautéed veggies
      Whole wheat flour tortillas
      Cilantro-lime-shallot brown rice
  
  Wednesday ~ ~
  
      Shrimp, coconut milk and noodle soup
      Brown jasmine rice
  
  Thursday ~ ~
  
      Jamaican meat pies
      Broccoli
  
  Friday ~ ~
  
      Hamburgers
      Sauteed zucchini
  
  
  
  
  Soft folds with my hope
  
  
  
• 16:50

  Whole wheat rosemary focaccia ~

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  A bell rings...the sort that begs for an announcement.
  
  Still with a hint of warmth lingering on the fresh cut bread at the time of first tasting, the girls say they love it, they asked for "just another thin slice?"  Former Little Dude looked a bit cautiously at me and said, "I don't care for it.  I don't like whole wheat.  I mean...I'll eat it if you use it for a burger, but no, I won't eat it.".  Ack!  Ack, again!  This is not acceptable.  I am now taking applications for a new son.   Because there ain't one thing wrong with this earthy version of focaccia.  Poor boy.  He's going to be hungry tonight.  
  
  
  
  
  
  My guinea pig recipe for whole wheat focaccia ~ 
  Linked to the Wild Yeast blog
  
  1/2 tsp. yeast
  1 1/2 c. warmish water - 90 degrees or so
  9.5 oz. sponge starter
  11 oz. whole wheat pastry flour
  10 oz. whole wheat flour
  1 T. kosher salt
  3 T. olive oil
  3T. milk, room temperature
  1/4 c. chopped rosemary
  

  • Mix the yeast and water, let sit five minutes.
  • Add the sponge starter, break it up.
  • Add the salt, then the milk and oil, then the flours.  Knead or use mixer with dough hook.
  • Let the dough rest for ten minutes, then knead for another five minutes.
  • Add rosemary now or wait until the next day.
  • Let rise in the fridge overnight. (I let it go two full nights in the fridge)

  The crumb
  

  • Bring out the dough the next morning, let it come to almost room temperature.
  • Add rosemary now, kneading into the dough, if it was not done the night before.
  • When the dough is room temperature, divide into two well oiled 10" round pans.
  • Preheat oven to 400 degrees.
  • Let rise until almost double.  Top with more olive oil, more rosemary if desired and a sprinkling of kosher salt.
  • Bake for 30-35 minutes.
  • Cool in pan ten minutes, remove.

  Notes --
  
  I'm quite happy with this recipe.  The long two night rise with the sponger starter is wonderful for added flavor.  I didn't do two nights on purpose, but didn't make the time over the weekend to take it out after one overnight sitting in the fridge.  Next time I believe I will do less flour, for an even softer, hopefully lighter dough.  
  
  
  Toodles ~
  xoxo
• 14:57

  Blue Monday ~

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  Showing things of blue on Mondays ~ :)
  
  A garage sale find, several years ago...
  
  Organizing life, weeding out the choas
  
  
  
  
  
  
  
  
  
  
  
• 14:45

  Whole wheat spong starter ~

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  A practice in patience
  
  More or less a pound of whole wheat sponge starter ~
  (a basics post)
  
  1 3/4 c. warm water  - 105 degrees or a little warmer.
  1/4 tsp. yeast
  16 oz. whole wheat flour 
  
  
  

  • Mix the water with the yeast, let sit five minutes.
  • Mix in the flour well, knead or use the mixer - 1-2 minutes.
  • Let sit at room temperature several hours.  Use before it is ready to collapse.  
  • Or put in the fridge to use the next day.

  I tend to make this in the late morning.  Then make a bread dough using some of the sponge that evening, the dough goes in the fridge overnight to build flavor.  Inevitably, I have extra sponge starter that goes to waste. 
  
• March 07, 2011
• 0:01

  Subtle blue ~

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    How will you know the difficulties of being human,
  if you're always flying off to blue perfection?
  Where will you plant your grief seeds?
  Workers need ground to scrape and hoe,
  not the sky of unspecified desire.
  --Rumi Soft soundsFirst downBlue covering Blue kayakSecond blue jacket, going down  Blue coverings must be the norm.  Hand paddles.
  
  
  Sunday wandering - 3/6/2011 Today I'm out wandering, turning my skull
  into a cup for others to drink wine from.
  In this town somewhere there sits a calm, intelligent person,
  who doesn't know what [s]he's about to do!
  -- Rumi   Understanding    
• February 22, 2011
• 21:45

  Tarts on Tuesday ~

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  Your slice.  Do you like corners?
  "My.  What a long post you have."
  
  Easy peasy.  Nice and easy.  Though long winded in word.  It's the way I am. 
  
  Tart dough.  Heaven forbid, I was just about out of powdered sugar, thus the granulated and powdered sugars in the same dough.  This makes more than the two tins shown.  Plan on making an extra little tart with the extra dough, say a cute 6" tart. You'll have almost a third dough leftover depending on how thick you line the tins.  Or toss it.  Or cut the flour by a third, the butter by a third, the sugars by a third and use one egg and one yolk.  Or just make as listed.  Options, options, always there are options. 
  
  
  The ever forgiving tart dough ~
  
  3 c. flour
  1/2 c. powdered sugar
  1/4 c. granulated sugar
  Pinch salt
  16 T. cold butter, diced 
  2 eggs
  

  • Mix flour, sugars, salt in food processor, blend.
  • Add butter and cut in on pulse until pebbly.
  • Add the eggs and pulse until it just comes together.
  • Dump on a lightly floured counter and knead a few times if necessary.  Do not over knead.
  • Divide dough into halves to roll out.  There will be quite a bit of excess.
  • Roll out to 1/8"-1/6" thick to line pans.
  • Chill tart pans until ready to use.  I will do five to ten minutes in the freezer if I am to use them very soon, such as baking blind or par-baked shells

  
  Parchment is your friend.  Par-baking for the caramel ganache tart.Apple tart ~ oh, boy ~ yummers.
  
  
  Pick your apples.  For pies I prefer a mix of Granny Smith and McIntosh.  For these quickie tarts, I used Granny Smith.  
  
  
  The sugar and thickener ~
  
  
  I use approximately 1/4 - 1/3 c. sugar for every two apples I use in tarts.  When I slice and arrange apples as I have in these apple tarts, each serving is a half an apple. Uh huh, I believe that is very generous.  This tart pan takes two apples. Sweetness is up to you, of course.  
  
  
  I keep tapioca flour on the baking shelf.  I use a teaspoon per cup of sugar for apple tarts.
  
  
  What this adds up to for this tart ~
  (I had extra)
  
  
  Sweet spinklings ~
  
  1/3 c. sugar
  Pinch salt
  1/4 tsp. tapioca flour
  Scant 1/4 tsp. cinnamon
  1/4 tsp. freshly ground nutmeg.  
  
  Is that oatmeal? 
  
  I sprinkle some of the sugar/tapioca on the bottom of the tart, about a tablespoon.   Add struesel and nuts if you like.  I like.  :)
  

  • Add the apples halves that have been peeled, sliced to 1/4 tsp, fanned a little.  Eat the edges if you need to so that the apples can be laid out like falling dominos in the pan.
  • Sprinkle each apple with approximately 3/4 tablespoon sugar.  More if you like, you'll have enough.
  • Sprinkle optional streusel and nuts. 
  • Bake at 400 degrees for 35 minutes.

  
  Delicious length
  
  
  
  The tarts are laid out two by two, hurrah, hurrah
  
  
  
  
  
• February 18, 2011
• 15:14

  A little whole wheat sweet ~

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  For the four in the hood
  I wanted something less sweet, a little less big, a little less fat, and completely whole wheat.  I wanted something this was not...boy how I do love that recipe, though.  *sugar love*   I also wanted to use the two leftover bananas I had sitting around, though I  prefer berries in my quickbreads.  Today I was merely practical, also working the whole grain momentum I have going and I had extra time to make the kidlets their after school snack.
  
  
  The texture ~ this will be on the light spongy side as it's low in fat.  It has the hint of banana to it in taste and scent.  I truly like my baked goods less sweet and this first time experiment with ratios and ingredients hit the spot in satisfying that little sumthin'-sumthin'.   
  
  
  Whole wheat banana cakelettes ~
  (is that a word?)
  
  
  1 1/2 c. whole wheat pastry flour
  1 1/2 tsp. baking powder
  1/2 tsp. salt
  1/2 tsp. cinnamon
  1/2 tsp. nutmeg, freshly grated
  
  
  4 T. butter, softened
  1/2 c. brown sugar, packed
  2 T. white sugar
  2 eggs
  1 tsp. maple extract
  2 overly ripe bananas, mashed
  1/4 c. buttermilk
  

  • Preheat oven to 350.
  • Line six 4" pans with parchment.
  • Mix dry ingredients, set aside.
  • Cream butter and sugars, add extract.
  • Add eggs one at a time, beating well after each addition.  This will be a loose egg/sugar mixture.
  • Add the bananas at this point or wait to fold them in last.
  • Add half the flour mixture, mix well.
  • Add the buttermilk, mix well.
  • Add the remaining flour.
  • Fold in almonds.
  • Divide the batter into the six pans, top with extra almonds.
  • Bake for approximately 30 minutes...make sure they spring back to the touch.

  
  Banana almond cakelette
  Crumb peek
• February 16, 2011
• 11:49

  Playing in the kitchen with Love ~

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  Our yield
  Bob's Red Mill Basic Pasta Recipe ~
  
  
  1 1/2 c. semolina flour
  1/2 tsp. salt
  2 eggs
  2 T. water
  2 T. olive oil
  

  • Beat eggs with water and olive oil
  • Mix flour and salt
  • Add wet to dry, knead 10 minutes.
  • Let rest 20 minutes, covered.
  • Roll as desired ~ we did to #6 on my roller, next time I'll stop at #5.  I prefer a thicker noodle, with some bite to it.

  Nests of fresh flour dusted noodles
  Love & Play
  
  
  
  The obligatory really bad food picture ~ :)  Quick bolognese sauce with our noodles
• February 14, 2011
• 20:11

  I love.

   » ‎ An Eskimo bakes

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  Feelings of love in blue.  :)
  Sofia's handmade valentine's card for me.  Her pop-up heart, her poem.....~ You are my sun in the air.My little baker.You are my mayor.You are a bird in the sky.I will never know why.You brighten my spirit.Happy valentine's day, Mom.
  Sofia Mae, 7 yrs. old
  
  
  Is spreading ganache for someone that is appreciated, spreading love?  Yes.
  
   1 1/3 c. heavy whipping cream12 oz. semi-sweet chocolate~Heat cream to boiling, pour over chocolate.Let sit five minutes, covered.Gently stir.Let sit several hours until ready to spread.Lick the spatula when done.
  
  Love in the shadows.  
  
  ~~  I have extra hugs and kisses.Never waiting for someday.An ample supply.Some are for you.
  Happy Valentine's Day Happy Love Day
  ...love every day ...love in every choice.
  
  
  
  
  Happy Blue Monday!
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
• February 10, 2011
• 16:08

  Heartfelt conversations with self ~

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  Where we sit together every night, sharing love and food.  A photo from Summer 2010

  • Can a blog have recipes and no pictures?  Yep. 
  • Am I still blogging for myself, a hobby and my children?  Yes.   
  • (Annie was amiss when I said I was thinking of ridding myself of this hobby...she enjoys this little corner of myself.) 
  • Can I continue to stomach using my current camera, pointing it at my children, the things I love the most?  I don't think so.
  • Have you ever cleansed your spirit of material goods that held unloving energy, retaining only the lesson?  
  • Who is nodding?   
  • Does the search for a camera overwhelm me?  Sort of.  I take mediocre pictures anyway.  I only need something that makes me happy.  Happiness is easy.

  Costco has some really cute little cameras for close to a hundred dollars.  I'll be mulling that over.  Until then --
  
  I have several older pictures of food in my files, items I meant to write up the recipes and post.  I could just plug those in until a fresh camera makes its way into our little hood home.  Or I could simply wait to blog when I do get a new camera.  Internal conversations.
  
  
  The Guest House
  by Rumi
  
  This being human is a guest house.
  Every morning a new arrival.
  
  A joy, a depression, a meanness,
  some momentary awareness comes
  as an unexpected visitor.
  
  Welcome and entertain them all!
  Even if they're a crowd of sorrows,
  who violently sweep your house
  empty of its furniture,
  still, treat each guest honorably.
  He may be clearing you out
  for some new delight.
  
  The dark thought, the shame, the malice,
  meet them at the door laughing,
  and invite them in.
  
  Be grateful for whoever comes,
  because each has been sent
  as a guide from beyond.
  
• February 02, 2011
• 15:26

  Crunchy Mocha Love ~

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  What is a cookie that isn't sweet?  A biscuit?  I am not sure, but this cookie is far from sweet.  This is one another recipe I played around with.  These are the times I feel I have an different than average like for what is not traditional.  This cookie, most likely due to the strong mocha flavor derived from the espresso powder doesn't not register a sweetness on the level of a sable or even a chocolate shortbread.  Given my addiction fondness for all things made with flour, I am fine with the none-too-sweet result of this cookie.  The chocolate ups the sweet factor, especially if using milk chocolate.
  
  For less mocha flavor and more of a straight almond shortbread style taste, leave out the espresso.  Next time I think I will.  
  
  
  Crunchy Mocha Love ~
  
  8 oz. powdered sugar
  1/2 lb. unsalted butter, softened
  1 tsp. vanilla 
  1 egg
  1 egg yolk
  1 T. instant espresso powder
  9.5 oz. unbleached flour
  3.5 oz. cocoa powder
  1/2 tsp. salt
  4.5 oz. sliced almonds, chopped
  

  • Cream the butter and sugar. 
  • In a small bowl, whisk eggs.  Add vanilla and the espresso powder, mix until dissolved.
  • Add the egg mixture to the butter mixture. Mix thoroughly.
  • In a separate bowl, mix flour, cocoa powder and salt.  Add this to butter/egg mixture.  
  • Add the chopped almonds.
  • Wrap the dough and chill for at least two hours.

  • Roll out the dough to 1/8"-1/4" depending on how thin you like your cookies.  
  • Bake at 375 for 12-16 minutes.  They will be a little soft when warm, but will firm up when cool.

  
  
  
  Three from the same batch ~ all a little different ~ like my babies
  
  
• February 01, 2011
• 0:00

  February 1st, 2011

   » ‎ An Eskimo bakes

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  ~"I've not been very respectful of that what is love residing in self, especially in the handful of years past.  I think I'll fall in love with myself this year."   This was my thought last week while meandering the aisles of a thrift store, something to do outside my home to keep my mind busy.  A few minutes later I came across this item sitting on a disorganized shelf ~~~~I've wanted one of these tin molds of this particular shape for double digit years on end, but would never justify the money on what was not a necessity.  I just had to smile at the timing, note what was now necessary and say Thank you ~ I'll be making the wonderful mousses I never have because I was waiting for that ridiculous someday that is happening every moment in time.  I'll share the results around Valentine's, for myself, for my children.  Happy-happy-joy-joy.  :)  I like falling in love with everything.    Happy upcoming Valentine's Day -- may you fall in love with everything.      In the early dawn of happiness
  you gave me three kisses
  so that I would wake up
  to this moment of love.
  Rumi  "The most desired gift of love is not diamonds or roses or chocolate. It is focused attention." - Richard Warren
  
  
  
  "A fool in love makes no sense to me. I only think you are a fool If you do not love." - anonymous quote  
  
  "Love is an act of endless forgiveness, a tender look which becomes a habit." - Peter Ustinov 
  
  
  
  
  "Lovers don't finally meet somewhere. They're in each other all along."- Rumi
  
  
   Spring by Mary Oliver
  
  Somewhere
  a black bear
  has just risen from sleep
  and is staring
  
  down the mountain.
  All night
  in the brisk and shallow restlessness
  of early spring.
  
  I think of her,
  her four black fists
  flicking the gravel,
  her tongue
  
  like a red fire
  touching the grass
  the cold water.
  There is only one question:
  
  how to love this world.
  I think of her
  rising
  like a black and leafy ledge
  
  to sharpen her claws against
  the silence
  of the trees.
  Whatever else
  
  my life is
  with its poems
  and its music
  and its cities,
  
  it is also this dazzling darkness
  coming
  down the mountain,
  breathing and tasting;
  
  all day I think of her –
  her white teeth,
  her wordlessness,
  her perfect love.
  
  
• January 31, 2011
• 21:20

  Menu Plan Monday

   » ‎ An Eskimo bakes

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   *oy*  This was work, mentally and organizationally for me. *laughing*  I'm almost never this organized, and it's an effort to do so with menu planning.  I cook by mood, keeping a well stocked interesting ingredient pantry....or so I think.  I kind of have a rough idea of what I can and will make when the mood strikes, sometimes days in advance, but write it down?  That I do not do.  But having the need to clear off my plate since the first of the year to allow for some re-grounding to be more present, more respectful to myself...organization and little efforts are being re-worked. I'm not looking into the future to maintain this, but knowing that writing things down, spending less money, making less waste is easy on the heart and mind.  
  I hope to post some of the recipes such as the apple cheesecake bars, barley soup and now a new favorite as of dinner tonight - our new everyday bread as it was dubbed this evening.
  
  Monday ~
  After school snack - - Vanilla yogurt parfaits with banana and blueberries                                       ¼ c. peanuts            
  Dinner ~     Beef barley soup                    20% whole wheat homemade baguettes                    Apple cheesecake bars
  Tuesday ~
  Breakfast - -     Hard boiled eggs                          Homemade raisin bread, toasted                          Grapefruit supremes
  After school snack -    Blueberry crumb cakes                                        Milk
  Dinner - -     “Brinner” - according to Sofia - breakfast food at dinnertime.
                         Turkey sausage links                       Scrambled eggs with cheese, shallots and herbs                       20% whole wheat homemade baguette for French toast
  Wednesday ~
  Breakfast - -  Oatmeal - Sofia Favorite ~ :)
  After school snack --  Hummus and crackers
  Dinner - -     Chicken stewed in coconut milk and spices - inspiration will be from here.                      Jasmine rice                      Roasted asparagus                    
  Thursday ~
  Dinner - -     Fish sandwiches using cod, blackend spices, served on homemade challah rolls (less sugar)                      Broccoli
  Friday ~  
  Dinner - -     Black bean soup from freezer                     Cheddar scones                     Spinach salad, homemade croutons
  
  *whew*
• January 23, 2011
• 21:11

  Cauliflower soup critiqued with love ~

   » ‎ An Eskimo bakes

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  Blue soup bowl purchased just for Blue Monday ~ :)
  Soup with kids.   On Wednesday.
  Sitting at the computer, I say, "The soup had too much sage didn't it?  I'm going to reduce the amount of sage."  
  Former Little Dude - "Yes, it did."  Looking over at me, "You're not going to post that soup on your blog are you?"  Said tenderly, "It wasn't that great of a soup.  The picture you took doesn't look very good.  I don't care for cauliflower a whole lot"  Well, now.  Okay.  
  A few minutes later Miss Annie and Little Miss Sofia enter the room.  I mention the soup.  Annie, "I loved the soup!  It was great!  It tasted cheesy, it was delicious."  Okie dokie.  I have not lost my soup palette mind.
  Miss Sofia, "It was okay.  I don't care for that flower stuff."  Young, honest, verbal.
  
  It seems Annabelle and I liked it just fine.
  
  Fast forward to Soup with Kids on Saturday afternoon - they happily and quickly ate leftovers of this, all with lots of yummy sounds and expressions - all three of them.  Go figure.  Me?  I love this brothy soup and will impose it on them again.  :)
  Just Fine Kitchen Sink Cauliflower Soup ~(A bunch of leftovers redone)
  
  2 - 4 T. olive oil
  1 medium onion
  1 large carrot, peeled, thinly sliced in rounds or half rounds
  3 cloves garlic, minced
  3 T. flour
  1 qt. chicken stock, more if desired
  1 tsp. sage, chiffonade
  Two bay leaves
  2 tsp. fresh thyme leaves
  Stalk or two of rosemary with leaves - no old brown stalk. This is an infusion, to pull out like the bay leaves
  1 1/2 c. shredded chicken breast
  2 c. roasted cauliflower 
  3/4 c. heavy cream 
  4 oz. sharp cheddar cheese, grated 
  Salt and pepper
  

  • Heat a stock pot over medium, add olive oil.  Add onion and carrots, toss in some kosher salt, saute until onions have some color. 
  • Add the garlic, saute for 30 seconds or so longer.  Add 2 more tablespoons oil, then the flour.  Cook the flour for a minute or less.  
  • Add the stock, herbs, chicken cauliflower, and cream.  Heat to under a simmer so as not to break the cream and cheddar, 30 minutes to marry all flavors.  

  
  Happy Blue Monday!!
  Homemade whole wheat sandwich bread with oats and walnuts for grilled cheese and shallot sandwiches, served with this soup
  
  
  
• 20:50

  Sustenance Sunday ~

   » ‎ An Eskimo bakes

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  ~
  From last weeks sponge starter batch, I made whole wheat bread with oats and walnuts, walnut scallion baguettes and fig-walnut bread.  The first two were almost a straight take from recipes in Amy's Bread baking book.  Though I didn't get the nice airy holes in the end result with the baguettes, it was a tasty bread.  It made three loaves, one frozen.  The baguette did not freeze well, even being in the freezer only less than a week.   The walnut-scallion bread was nice split lengthwise, brushed with olive oil, a dash of kosher salt and broiled to toasty, then rubbed with fresh garlic.  :)  The whole wheat sandwich bread was only frozen three days, and it did just wonderful for toast.  It was particularly tasty with jam or honey - kid approved.
  
  
  
  
  Beauty
  
  Buried in the earth, a kernel of wheat is transformed into tall stalks of grain.
  Crushed in the mill, its value increases and it becomes bread, invigorating to the soul.
  Ground in the teeth, it becomes spirit, mind, and the understanding of reason;
  Lost in Love, that spirit delights the sowers after the sowing.- Rumi
  
  
  
  
  
• January 21, 2011
• 17:17

  Friday lunch in the hood ~

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  Lunch for two
  At 2:18p. I blurted out, "Oh my gawd!  I love myself!  If good cooking attracted men, I'd have a man harem."  :)  My son is used to talk such as this, he laughs with me.
  
  
  Every so often I have moments when I fall in love with myself.  This happens when I cook or bake something that I am very happy with.  Today that was at 2:18p.  A late lunch, but what a great lunch today.  I had company.  Former Little Dude has been home ill, so I had a little extra motivation to take extra time to make something special for lunch this Friday.  This was it.  And it will be repeated for dinner many times over in our future family lifetime.  Never mind that he only ate half the pepper itself, I loved a cutting of the pepper with each bite of the filling.  
  
  
  I found this recipe earlier in the week, it was such an appealing picture to me.  Especially appealing because I had two poblanos on the counter.  Two, not four.  This meant this wasn't going to be a dinner without a store run - no, thank you.   FLD becomes ill, but no loss of appetite...suitable lunch for two.  
  
  
  I strayed quite a bit from the recipe.  First off, 1/2 an onion?   I won't cut an onion unless I use the entire thing.  This is one reason I love shallots - they are the perfect size for the flavor without waste.  I was out of cumin seeds to grind. I'm not sure what is up with that, that's almost unacceptable.  No cinnamon, and I forgot the lime entirely.  I didn't roast the poblanos, but charred them over the gas burner flame, leaving the skins intact.
  
  2 boneless, skinless chicken thighs
  1 T. olive oil
  2 poblanos
  1/4 c. thinly sliced shallots
  2 cloves garlic
  1 tsp. dried oregano
  1/4 c. diced tomatoes, fresh or canned 
  1 c. cooked brown rice (I used jasmine)
  3 oz. cheese, shredded (I used half jack, half sharp cheddar)
  1/4 c. chopped cilantro
  

  • Char the poblano peppers over gas or roast in the oven.  Put them in a bowl, covered with plastic wrap to steam them a little - or to peel the screen.  I did gas, kept the skin.  This doesn't make them as soft as roasting, but gives a nice bite when eating.  Slit open, clean out all the seeds.

  • Heat a small saute pan over medium.  Add olive oil when hot, add chicken that has been salt and peppered on both sides.
  • Saute 5-7 minutes on one side, turn and cover until just cooked through.
  • Remove from heat to cool enough to handle.
  • Save the juices in the pan.  Shred the chicken.

  • Heat a 12 inch saute pan over medium heat, add olive oil when hot, and onions.  Saute to some color.  Add garlic and oregano, stir.
  • Add the tomatoes, cooked rice, shredded chicken and cilantro, and the reserved chicken pan juices.  Heat through.
  • Add the cheese, mix well.  Divide and stuff into the peppers.  Use a pick to hold the pepper together if you have lost a stem. Top with a bit more cheese.
  • Heat in a 450 degree oven as desired, or simply broil to melt the cheese.

  
  Warm wishes 
  
  
  
  
  
  
  
  
• January 19, 2011
• 9:13

  Outdoor Wednesday ~

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  January 19th, 2011   8:34a.
  
  
  My moment of morning gratitude
  
  Now I'll be quiet and let silence separate what is true from what are lies as threshing does.
    -- Rumi
  
  
  
  
• January 18, 2011
• 21:25

  Eight precious bagels ~

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  Nutmeg-golden raisin
  
  Very soft, yet still chewy bagels - no high/gluten/bread flour included.   Dense and chewy - not this recipe.  
  
  I just don't make bagels often, it's rare in fact.   We can get good boiled bagels here in town, thank goodness.  A few years ago there was only one local bagel place that didn't boil their bagels, yet still called them bagels.  This is one of the few time I will get on the Food Soapbox.  If they aren't boiled, they are simply rolls with holes.  Anywhoo.  I consider these a major treat to make.  If I am making bagels, something complex is going on and I'm baking these to keep me busy.  That's not always bad, and neither are these bagels. 
  
  I do like bagels that are made with bread flour.  As I mentioned, these are that not particular recipe, they are quicker due to the amount of yeast...and today, ready for the kids after school snack.
  
  
  Eight precious bagels ~
  (on the light side, soft)
  
  
  4 1/4 tsp. yeast (whoa, that's alotta yeast)
  1 1/4 c. warm water
  1/2 c. whole wheat flour
  2 1/2 c. all-purpose flour
  2 1/2 tsp. fine sea salt
  2-3 T barely malt syrup
  Egg white wash at the ready 
  
  Love the brass, the time worn handle
  

  • Have ready two baking sheets lined with parchment and sprinkled with cornmeal.
  • Bloom the yeast in the water, five minutes.
  • Mix the salt and flours, add to the yeast. Knead or mix with dough hook for five minutes.
  • Let the dough rest 10 minutes, then knead another 10 minutes - or mix with the dough hook.
  • Remove the dough to an oiled bowl.  Let rise until double.
  • Get a stockpot full of water, approximately five quarts in an 8 quarts stock pot, add the malt syrup.  Let it come to a boil, reduce to a simmer when ready.  Meantime, shape bagels.
  • Divide the dough into eight pieces.  Roll each into a tight ball.  Place a finger in the middle of the roll and go through.  Use a finger from each hand an twirl the hole open wider.  Set them to rest ten minutes. 
  • Boil the bagels two at a time, 30 seconds on each side in the simmering water.  Remove with a slotted spoon of some sort and dab the bottom with paper towels of excess water.  Place on baking sheets.
  • Brush on egg white wash, top as desired.
  • Bake 20-25 minutes.

  
  Leftovers for our breakfast tomorrow
  
  
• January 17, 2011
• 21:59

  Fig-walnut bread ~

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  ~ in hands so tender ~Fig-walnut bread ~
  
  3/4 tsp. yeast
  1/4c. warm water
  8.5 oz. sponge starter
  2/3 c. water - room temperature
  2 T. honey
  1 tsp. kosher salt
  1 c. flour - more if needed
  1 c. whole wheat flour
  1 1/2 c. dried figs, chopped (or more)
  1 c. toasted walnuts, chopped
  

  • Bloom the yeast in the 1/4 c. warm water, let it sit a few minutes.  Appreciate it's scent.
  • Add the 2/3 c. water, the sponge, the honey.  Break up the sponge in the water, like a child would - with fingers damp, joy and awe.
  • Add the salt to the flour, mix.  Add the flour to the wet ingredients.  Mix or knead five minutes.  Let the dough rest 20 minutes.
  • Knead or mix in the figs and walnuts.  Add a bit more flour if needed - up to 1/4 c. but let the dough be a sticky dough.
  • Shape the dough into a roll for a 9x5 pan.  Oil the pan well.  Set to rise until double.
  • Before it's almost double, preheat the oven to 450 degrees.
  • When double, bake for 15 minutes, then reduce to 375 and bake another 20 minutes or until done.  Tap the bottom of the loaf for the hollow sound to check.  
  • Remove from pan to cool.

  I do like an egg  yolk wash on this particular bread.
  
  ~ Latte snack, with blackberry honey ~
    I had a little leftover sponge.  Figs were on my mind for some reason, no need to question, only to head to Nature's to purchase them.  I had a beautiful flour that I also felt moved to buy this week, whole grain additions.   I was craving bread that is earthier, a feeling cradling appeasement to what is not yet forgiven in self.  Whole grain, breads that take extra time and care, something that gives fuller when one slows down to build a foundation that will yield something with more depth, lasting good memories  I've been baking a lot of sponge starter bread as of late.  This bread is one that I will make many more times in my life, I was quite fond of it. 
  
  
   ~ I know what real love is ~Bread love ~
  
• January 16, 2011
• 19:11

  Sustenance Sunday ~

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  ~
  
  Rewinding back to the last bread post, now comes the lower two in the picture...
  
  My poor heart shrank that day
  
  Rosemary bread ~
  Adapted from the baking book, Amy's Bread
  
  1 tsp. yeast
  1/4 c. warm water
  3 T. olive oil
  1/4 c. fresh rosemary - chopped
  15 ounces starter
  3/4 c. cool/room temperature water
  3 1/2 c. flour
  1 1/2 T. kosher salt
  

  • Bloom the yeast in the 1/4 c. warm water.  Let sit for a few minutes.
  • Add the water, oil and the starter.  Break up the starter with your fingers.  This is fun!  Squishy-squishy!
  • Smile, laugh, squish some more - who says being middle-aged isn't as fun as being a young child.  Only you ~ ~ :)
  • Add the salt, flour, rosemary in a bowl, mix.  Add this to the wet ingredients.
  • Mix or knead for 5 minutes, let rest 20 minutes.
  • Mix or knead 5 minutes more.   Removed to an oil bowl, let rise for an hour.
  • Put in the fridge 8 hours or overnight.
  • Remove from the fridge, let come to room temperature.  
  • Form into two rounds, cover loosely with oiled plastic wrap rise until almost double, allowing time to preheat the oven.
  • Preheat the oven to 450 degrees.  Bake for 20 minutes.  (mist oven if desired).  Reduce heat to 400 and bake 10-15 minutes longer.
  • Oh, so yummy is rosemary in bread ~

  ~  A wonderful place ~
  
  
  
• January 14, 2011
• 12:38

  Friday lunch in the hood ~

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  Lunch on a FridayNow what to do with that little bottle of toasted sesame oil?  It doesn't keep long in the fridge, I use only a few drops when I open a new bottle.  Oh, but what a luscious, earthy, smokey scent.  It's lovely.  It's worth the price if only used once and tossed.  I'll try not to toss it.  I might impose a Toasted Sesame Oil Tuesday on myself to use it.
  
  This was easy-peasy, using leftovers from the night before.  If I want to make fried rice, I plan it a day ahead.  I heard long ago that to make good fluffy fried rice, the cooked rice needs to dry out a little.  Making it fresh and using it right away will usually result in a sticky fried rice.  Not that sticky rice isn't good.  :)   This was just a quickie put together dinner - I prefer scallions, though didn't have any that day.  I would have liked peanuts, though I didn't have any.  I usually add egg, but (shock and horrors!) I didn't have one spare egg.   A pattern.  I was happy with what I had.  :)   I learned that I prefer my fried rice sans egg.
  
  
  5 c. cooked rice
  3 - 5 T. neutral oil
  2 T. peeled, minced ginger
  1 medium yellow onion
  1/2 - 1 tsp. toasted sesame oil
  1 - 1 1/2 c. cooked diced chicken 
  Leftover broccoli, diced
  A few dashes coconut aminos (or tamari sauce)
  Cilantro, chopped
  Kosher salt and freshly ground pepper
  

  • Heat a large saute pan or wok on medium.  Add oil when hot.  
  • Add onions, some kosher salt and saute to some color.
  • Add minced ginger, saute a minute with the rice.
  • Add a few dashes of the coconut aminos, and the diced chicken.  Warm through.
  • Add a few dashes of the toasted sesame oil, mix, then add the rice and broccoli.  Warm through.
  • Add the cilantro, more toasted sesame oil, (but only a dash or two at a time, it goes a long way in seasoning), more coconut aminos if desired, salt and pepper if needed.

  
  
  
  
  
  
  
  
• January 09, 2011
• 21:00

  Bread, bread, and more bread ~

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  ~
  Sponge starter started.
  Go do other things.
  Pass by the starter.
  Wonder when it will start visually moving.
  Go do other things.
  Notice that the starter has grown.
  Marvel.
  Check on it often, just for fun.
  Squeal in delight.
  *smile*
  
  My unbalanced heartI often crave making good rustic bread, but since I have never had anything close to what I can get so perfectly done here in the area, and I sooooo love bread done well...I rarely give into my need to play with bread when it requires a starter and it's two days before I have a hot loaf out of the oven that still lacks the kind of crust I prefer.  There are tricks that one can do at home to get a better crust, truth is...I just don't feel like making the effort.  :)  That and I feel my home gas oven does not produce the kind of crust in either crispness or browning that resulted from my past electric ovens.  What I do end up with is more flavor in the crumb, if not a crisp crust, when I use a sponge starter.  Flavor ~ flavor ~ flavor.  
  
  
   ~ One boule, two boule, three boule, you ~
  Honesty and decent homemade bread, that is this post.  I'm done with the honesty, now onto the decent bread.  Soft bread.  
  
  Hopefully you know a bit about working with a sponge when making an overnight rise in the fridge kind of dough.  My instructions will be lacking if it's new to you. 
  
  
  1/4 tsp. yeast
  1 1/2 c. warm water - 105-115 degrees
  3 1/2 c. unbleached flour
  
  Mix the yeast with the warm water, let sit 3-5 minutes.  Mix with the flour, knead or use a mixer for 5-10 minutes.  Put this in a lidded container to rise for 6-8 hours.  Use before it collapses, when approximately 4x it's original size. 
  
  **You will use only part of this sponge.  The other remaining amount I used to make rosemary bread.   I will post that recipe sometime next week for entry into the weekly blog posts at Yeastspotting.
  
  
  1 tsp. dry yeast
  1/4 warm water
  1 c. cool water - room temperture to 75 degrees
  12 oz. sponge starter
  4 c. flour
  1 T. kosher salt
  1 c. rouch chop walnuts
  5 oz. roasted red peppers, patted well with paper towels to remove moisture, diced.
  

  •  Add the warm water to the yeast, let sit five minutes. 
  • Add the cool water, sponge starter and break up with your hands for a few minutes.  This is fun.
  • Add the salt, 3 1/2 c. flour and knead by hand or dough hook and mixer for ten minutes.  Let rest for 10-15 minutes.
  • Add the red peppers and walnuts, knead (or mix) until combined.  The dough will become very wet and slippery from the peppers. Let rest 10 minutes.
  • Add more flour if you need it.  I started with 1/4 of the 1/2, then added the remaining.  It is a soft sticky dough.  I left it that way.
  • Let rise in an oiled bowl for one hour, covered.
  • Put the dough in the fridge overnight.
  • Remove the next morning.  Let it warm and when it starts to rise again, form into three boules.
  • Before they get to almost double, preheat oven to 450.
  • When double, flour and slit (or not) and bake for 15 minutes.  
  • Steam oven if you know how.  Use a tile if you have it.
  • Reduce heat to 400 degrees and bake for another 10-15 minutes.  It should sound hollow.
  • Let cool completely. 

  Love heart Tah-dah.  Roasted red pepper-walnut bread.  Give one away, it feels good.
  
  
  The crumb, a bit underdone wouldn't you say?
  
  A peek at the rosemary bread.
  
  A peek at the rosemary bread 
  
  
  Happy moment to you the moment you read this ~
  
  
  
  
  
  
  
  
• January 07, 2011
• 16:04

  Oh boy, oh boy!!

   » ‎ An Eskimo bakes

  Tags:    [edit]

   ~
  
  Clam chowder, honey!!!  *sighing* with recent memories of warm, light, creamy spoonfuls of a delicious nature.  (I'll never be a writer.)
  
  Former Little Dude, now a teenager, said that my chowder is lighter, taste more like clams, less creamy than Mo's.   I sure do like that he talks about these things that he notices.  He likes both, but prefers a lighter version.  So do I.  I like brothy.  Maybe this is clam soup.
  
  Pretty roundsClam soup ~
  
  5-6 slices of thinly sliced proscuitto
  1-2 T. olive oil
  One large-ish yellow onion, diced
  5-8 yukon gold potatoes, washed, skin left on, chopped into 1 1/2" chunks
  Two pints clam juice
  1 lb. frozen baby clams in juice, or clams of choice.  Reserve the juice if thawed.
  4 T. cornstarch
  1/2 - 3/4 c. heavy whipping cream
  Salt and pepper
  

  • Heat a stockpot to medium heat, add olive oil and proscuitto.  Cook to not quite crisp.
  • Add onions, toss of kosher salt, fresh ground pepper, saute to soft.
  • Add the two pints clam juice, heat to simmer.  Add potatoes.
  • When potatoes are shy of being done, place a cup of the clam juice (from the frozen clams) into a bowl with the cornstarch.  Whisk thoroughly and pour into the stockpot, cook for five minutes.
  • Add the clams, cream and heat through.  
  • Taste for seasoning.  

  
  
  With rosemary-walnut bread
  
  
  
  
  
  
  
  
  
• January 01, 2011
• 21:16

  Dip it, dip it good ~

   » ‎ An Eskimo bakes

  Tags:    [edit]

  I'm getting tired of my poor pictures.  *sigh*
   I wanted something I could re-heat.  Yes...not eat it when I made it, but prepped for later.  Okay, eat a little when I made it.  Something to pull out of the fridge when I had the last of my baking done, before turning off the oven for the day.  Something made when I had the desire and energy, to use later when I wanted easy and little effort.  Of course, this is something that needs to be used in a two-three day window.  Oh, the up and down energy of motherhood.  No problem.   We can have all those feelings plus six others in three hours.  Three days..pishshaw.
  
  
  Cheese dip ~
  ('cuz as much as I'd like to go here for their dip instead, I have three young children and I'm poor. :)  Okay, that's not true.   I am poor, but I love being at home.)
  
  1 T. olive oil
  1/2 c. diced shallots
  1/2 of a jalapeno, seeded, minced.
  2/3 c. ale of choice - I picked up this
  (Accurately, this was the beer I was craving at the moment in the store.)
  
  
  

  • Pop open the beer, sip away.  You only need 2/3 of a cup for the recipe.  Plenty in the bottle.  Mmm, refreshing.
  • Heat saute pan to medium heat, add olive oil. 
  • Add shallots, a toss of kosher salt, saute to slightly soft. 
  • Sip the beer.  Cool.  Refrehing.  Make that "ahhh" sound.  
  • Add the ale, jalapenos and reduce on a low simmer until thick. 
  • Inhale the shallots.  Ooooooo.
  • Dang, 2/3 of a cup took a noticeable part of my beer.  Good thing I have a porter in the fridge.
  • When the ale has been almost all evaporated and/or absorbed, remove it from the pan.  But first...
  • Lean down and inhale the shallots.  Oh, baby.  Dip your finger in the syrup.
  • This tastes so good you tell yourself, I could eat it with a spoon.  Or schmear it on someone. 

  What is happening next is simply a bechamal sauce.  The cheesy level if up to you, as is the tartness.  Jack being so mild, I prefer some other oomphf in there.  Play around with the cheese and spices.  If you don't have chipotle on hand, a pinch of cayenne is a decent substitute. 
  
  4 T. butter
  4 T. flour
  2 c. milk - I used 2% 
  2 oz. cream cheese
  8 oz. jack cheese, grated
  Parmesan cheese - optional
  Chipotle puree, 1/2 - 1 tsp. - optional
  Salt and pepper
  
  

  • Return pan to medium heat.  Add butter, melt.
  • Add the flour.  Stir and cook for a minute.
  • Add the milk, stirring constantly.  Toss in some kosher salt.  Let thicken over medium heat.
  • Taste for any salt adjustment 
  • Add the cream cheese first to melt. Then add the jack cheese, melt.
  • Add pepper, salt to taste.  
  • Add the shallots to the cheese mixture.
  • Now add parmesan if you like...more cheese if you like...spice if you like...salt and pepper to taste.

  Serve it or save it to warm later in the oven.  Think of it like a cheese and macaroni, without the pasta.
  
• December 31, 2010
• 17:00

  New Year's Eve ~

   » ‎ An Eskimo bakes

  Tags:    [edit]

  
  
                                                                 Out
                                                                 Of a great need
                                                                We are all holding hands and climbing.
                                                                Not loving is a letting go.
                                                                Listen,
                                                               The terrain around here
                                                                Is far too dangerous
                                                                For that.
                                                                                                                             ~ Hafiz
                                                                 
      
  Let's offer flowers, pour a cup of libation,  split open the skies and start anew on creation.
  ~Hafiz
  
  
   Blessings to all ~ walk with love into the New Year ~
• December 28, 2010
• 22:03

  On the third day of Christmas.....

   » ‎ An Eskimo bakes

  Tags:    [edit]

  My mother was born.   December 28th.  It's her birthday.  I have immense appreciation and love for all of who she was, our feminine lineage...which continues as I have two daughters.  I don't have one of her recipes handy to post.  I do have the first one her granddaughter made.
  
  ~ My loves ~
  Miss Sofia Mae wanted to make this recipe from her sister's book, we've had it for years.  (Thank you, Karin)  I told her we could make it for our Christmas dessert is she wanted.  Oh, she wanted.  She was so excited and proud to do this for our Christmas before it was ever made.  After she mixed it, she was even happier, saying, "I made practically all of it."  She did.  
  
  The book.
  
  The recipe - and it is truly one of the best quick simple cakes I've ever had.  Why I hardly tweaked it at all...just a smidgen of change, three total, from the one posted in the book.  Yes, it's December, so the berries used were frozen.  It was still perfect, as recipes made from someone that you love always are.  :)   This was so good slightly warm a half hour out of the oven ~ we will be making this particular recipe repeatedly from here on out, we liked it that much.
  
  Please note - I have a new(ish) oven, it isn't running where I am all that confident it was up to temperature when we made this.  The book states 15-18 minutes.  I baked mine for almost 35 minutes at 425.  Please choose a temp and start watching according to what is necessary to result in a springback when touched in the middle.
  
  1 3/4 c. flour
  1/4 c. sugar
  1 T. baking powder
  1/2 tsp. salt
  1/2 c. unsalted butter, diced
  1 egg, beaten
  2/3 c. milk - I used 2%
  
  

  • Preheat oven to 450 degrees.  
  • Sift flour, then sift together dry ingredients.
  • Cut in butter until mixture resembles coarse crumbs.
  • Add egg and milk, mixing just enough to moisten.
  • Spread dough in an 8" round.
  • Sprinkle the top of the batter with granulated sugar, approximately a tablespoon

  ~ Baked ~
  ~ Christmas dessert 2010 ~
  ~ Unconditionally loved ~
• December 24, 2010
• 20:40

  Christmas eve gratitude ~

   » ‎ An Eskimo bakes

  Tags:    [edit]

  ...that I know and choose Love.
  
  
  Chill December bring the sleet,Blazing fire and Christmas treat.
  -Mother Goose
  
  
  
  
   Backward, turn backwardO Time in your flight;Make me a child againJust for tonight
  - Elizabeth Akers Allen
  
  
  
  ~ Two snuggled in a corner ~
  
  
  
  
  
• December 20, 2010
• 21:46

  Simply pictures ~

   » ‎ An Eskimo bakes

  Tags:    [edit]

  
  
  
  
  
   One kind word can warm three winter months --Japanese proverb
  
  
  
  
  
  
  
  
  
• December 19, 2010
• 20:47

  Rosemary rolls ~

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  Tags:    [edit]

  The before and after shots of olive oilOut on the counter ~~ flour, both white and wheat, (I only had AP white and whole wheat pastry flour), yeast, olive oil, kosher salt, fresh chopped rosemary.  As I went along....
  
  
  1 tsp. yeast
  1/4 c. warm water - 110 degrees or so
  Pinch sugar
  
  Let sit for a bit, a few minutes.
  
  
  Add ~
  
  1/2 tsp.more yeast
  3/4 c. warm water
  2 c. flour
  1/4 c. chopped rosemary
  
  Mix, let sit for 30 minutes.
  
  Add 4 T. olive oil
  A couple tablespoons warm water
  1 1/2  tablespoons kosher salt (yes, tablespoons)
  1/2 c. whole wheat flour
  1 c. flour
  
  Adjust flour here if needed, but keep it slightly tacky and soft.  Mix, knead, let rise until double.
  
  

  • Portion into 16 tight small rolls, let rise until not quite double.  About three-quarters of the way to double.  
  • Preheat oven to 375 degrees.
  • Slit rolls on top.
  • Drizzle with olive oil.
  • Salt tops if desired.
  • Bake for approximately 20 minutes.  Three-quarters through baking, drizzle more olive oil on the rolls and return to the oven to finish baking.

  I was very happy with these.  I was craving rosemary bread for our supper accompaniment.  Given my mood today, along with the few hours of steady snowfall we had today, I didn't feel like venturing out or spending the money.  I figured I would make rosemary bread and would know that it would not be close to the flavor pack of some of the artisan rosemary bread that is made here in town...with a home gas oven, only a few hours, no levine...I decided soft rosemary bread would be fine. Sort of fine....
  
  
  I went looking at three of my favorite bread baking books, knowing that I wasn't going to find a quick yeast bread in their contents.  I was grasping.  Grasping the "not good enough" though never yields peace.  (Ohm.)  I practiced letting go of expectations, put the baking books away and decided to just wing an approximate general soft yeast dough made with olive oil, getting out the few ingredients I needed.   Oh...these turned out so very very nice, so much more than I had expected.   I'm grateful for how things turn out just how they are supposed to at every given moment.  *inhaling breath*  Mmmmm.  Exhale.
  
  
  These were dense, full of rosemary flavor.  A fun result of the olive oil drizzle is that it makes the bottom of the rolls have a very crisp crackling finish.  
  
  
  Slit one waySlit another wayA peek at the underside
  
• December 16, 2010
• 22:38

  Chicken corn chowder ~

   » ‎ An Eskimo bakes

  Tags:    [edit]

  ~ Mmmm, onions ~
  Rough estimates - soup makers understand this.   Additional salt with each added ingredient when sauteing, building layers.  Account for the salt that is in any favorite stock.   There can be a feeling of contentment at what the stockpot will produce before the process is even started...simply with the feeling of knowing it's time to make soup....starting slow...taking time, as I imagine soup lovers do when they enter the kitchen to make such comfort ~~ as I wish for lovers, too.    
  
  
  Chicken corn chowder ~
  
  Four chicken thighs
  Two cobs of corn, kernels removed (of course frozen is fine)
  One yellow onion, diced
  Three cloves of garlic, minced
  Four yukon gold potatoes, large dice
  Roasted red peppers, diced, maybe less than 1/4 c.
  Chicken stock - 2 quarts - more if you like
  Small can of chopped green chilis, drained
  Thyme
  Touch of cream if desired
  
  
  

  • In a stockpot....
  • Saute (salt and pepper) chicken thighs in olive oil until done.  Remove, set aside.  Shred when cool.
  • Add onion, saute until there is some brown color (add a touch more olive oil if you need it)
  • Add garlic and corn, saute until soft  
  • Add chicken stock, and potatoes.  Cook until potatoes are almost done.
  • Return chicken to the pot.
  • Add green chiles and red peppers.
  • Add your desired cream, or half and half.  Go light at first.
  • Adjust seasoning, more fresh pepper here is good.

  
  
  
  
  
• December 13, 2010
• 20:12

  Someday ~

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  Someday.  Someday.  I've used the word and feeling a lot in my life.  Someday.  Saving this, saving that, putting things in the back of my mind that whatever I was thinking of doing/using in the moment didn't fit, but it would someday.  Turns out, every day is someday.
  
  If one can hold affection for an aspen tree trunk, I do.  I have been wanting a slice for some time, they are just gorgeous.  I picked one up a few months ago as there was a tree service cutting down two trees near my children's school.  Two other women were also gathered - I had to smile - creative women appreciating beauty, coveting limbs and trunk slices of that beauty.  
  
  I was very happy to have the opportunity to use it for the first time two days ago, at a cozy wedding in a Sunriver home.  There is something nicely intimate about smaller weddings.  This one felt especially warm, evening vows, natural tones and winter. { Someday.}
  
  I wish the pictures were better - I was on my own again, confused and oddly forlorn, not knowing which setting to use with what lighting with what focus, wishing I had someone to call and ask as this was one of the prettiest table settings I have done to date.   The colors of the table complimented the natural accents that were used surrounding the desserts.
  
  Chocolate stout cake, espresso buttercream, ganache coveringCrisp meringue mushrooms, mini pumpkin cupcakes with caramel buttercream
  Oh Sweet Mother Earth - these were omg good, I love myself. Lemon tarts with dark chocolate drizzle.
  
  
  Desserts for 38
  Chocolate ganache, peanut-butter ganache dollop.
  Buche de Noel 2010
  
  
  
  Chocolate peanut butter ganache ~
  
  12 oz. dark chocolate, chopped - semi-sweet is fine.
  1 1/3 c. heaving whipping cream.  I use 40%.
  Peanut butter of your choice.  I prefer a natural peanut butter.
  

  •  Place chocolate in a bowl.
  • Heat cream to almost boiling, pour over chocolate.
  • Let sit covered for five minutes.  Stir to smooth.
  • Let sit several hours to thicken.
  • Add peanut butter to taste.

  This makes a lot for home use.  Truffles, anyone?
  
  ~ Someday ~ 
  
  
  
  
  
  
• December 06, 2010
• 21:26

  Forget me not ~

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  I don't take in large cupcake orders, not for weddings or events.  I find them less appealing than a cake, especially keeping qualities.  But I did take in one last week, for a memorial.  300 cupcakes. Though I didn't have as much time to spend on the accuracy of the flowers as I wished due to the other orders I had in place, then to add 300 cupcakes in a day, it was a lot for me.  It was a lot and I felt blessed to have this particular order.  His favorite color was blue, so I made Forget Me Nots - not so accurate, nice nonetheless.  The table was very pretty when all the different cupcakes were plated.
     
  Baking that order touched me deeply, as I had someone special pass over recently, on November 17th.  I attended her memorial this past Saturday - someone that knew Karin spoke stories of connectedness with the date of November 17th "being a most auspicious day".  Sitting and listening to the story, I started piecing back to where I was that afternoon.  I'm sure for many people - November 17th was a "most auspicious day".  Love is in everything.  So I hope that this isn't morose in anyway - it is a loving gift to know someone, part of that knowing is their passing.
  
  
  My youngest daughter said the following when I was telling my children of the memorial -- The love in someone's heart always goes to a baby when they die.  She's seven ~ children rock!!  :)
  
  
  Coconut with cream cheese frosting
  Pumpkin with cream cheese frosting
  Chocolate with cream ganache
  
  
  A poem from Karin's memorial ~ *love*
  
  
  A VaIidiction
  If we must part,Then let it be like this;Not heart on heart,Nor with the useless anguish of a kiss;But touch mine hand and say:"Until tomorrow or some other day,If we must part.
  Words are so weakWhen love hath been so strong:Let silence speak: "Life is a little while, and love is long;A time to sow and reap,And after harvest a long time to sleep,But words are weak."
  --Ernest Dowson
  
   
• December 03, 2010
• 9:12

  Christmas cookie season ~

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  Love dangling
  More to do
  Well worth the price ~ a lovely baking book.  It's not my recipe, I don't feel right posting from a book source.  If anyone loves Scandinavian baking, this book is so nice to have in one's collection.
  
  
  
• November 28, 2010
• 22:02

  Lavender on Blue Monday ~

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  Precious beauty
  I cut back my three lavender plants a few weeks ago, saving a handful of stalks to make a bouquet to give.  The plants aren't big at all, only basketball size.  They are precious beauty to me, as their home in the earth surrounding them is the only garden area I've been able to make - a small narrow strip on the street side of our home.  Little as it is, it give me great joy.  I hope the other three small plants I put in this year come back as the other three did about four years ago.  Marking time ~
  
  
  This is the first and only lavender bouquet I have made so far.  There is one faint blue bud in it, which made me smile - it barely shows up in the pictures, but I will count that as good enough for Blue Monday.  If you click on the horizontal picture, I believe it's visible.  There is a chance that belief is only in my head.  :)
  
  As I was wrapping the ribbon, I wondered what lavender means in flower language.  I already knew the destination of the bouquet, so I was looking forward to looking up the meaning, whatever it would be, it would be telling or appropriate or ironic.  Isn't that the way all messages are?
  
  Lavender meaning.
  
  
  In a box
  
  
• November 27, 2010
• 10:59

  Apple scones ~

   » ‎ An Eskimo bakes

  Tags:    [edit]

  
  Flour, a KitchenAid and Thee.
  
  
  My children love these scones.  I believe these have replaced cinnamon chip or marionberry as their Most Favored Scone.  For me, they are a little soft, muffiny.  Not bad in any way, just not as dry or shortbreadish or less sweet as I care for in a scone.  But I didn't get up from the settee to make them for myself this snowy Saturday morning.  I felt that tug of therapy through baking and blurting out love for them in the form time spent baking for them. 
  
  
  Apple walnut scones, on the sweet side.
  
  2 c. flour
  3/4 c. brown sugar
  1 T. baking powder
  1/2 tsp. cinnamon
  1/2 tsp. nutmeg
  1/2 tsp. salt
  6 T. butter
  
  1 egg
  1/2 c. heavy whipping cream
  1 tsp. vanilla
  1 apple, cored, peeled, in chunk sizes of your desire
  1/2 walnuts
  
  
  

  • Mix dry ingredients in mixing bowl, using the paddle attachment.
  • Add butter, mix to pea size crumbs.
  • Combine egg, cream, vanilla.  Add to butter mixture and stop short of fully combined.
  • Add apples, walnut.  A few turns and it's ready.
  • Move the mixture to a floured surface, patting out to an inch high.
  • Cut as desired, I choose eight for this recipe.  You can also half the dough and make two discs of six.
  • Brush with cream, add sugar or streusel.
  • Bake at 425 - start checking after 15 minutes.  You're on your own after that.  They will spring back to the touch when done.

  Flour, a KitchenAid and Thee.  The ability to make items with that paddle attachment is worth the cost of a KitchenAid.  At the very least, the 5qt. size.
  
  I was tired of rounds and wedges
  
  
  
  
  
  
  
  
  
  
• November 26, 2010
• 22:46

  Humma-humma ~ Hummus

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     Hummus.   Hummus for Annie.  With slight adjustments, this is my favorite hummus recipe.  The original recipe is from Epicurious Start with the lesser amounts listed on ingredients with a range.  Adjust to taste.  29 oz. can garbanzo beans, drained and rinsed well
  1/3 - 1/2 cup water
  1/4 cup organic toasted tahini paste1-2 T. lemon or lime juice
  2 tablespoons olive oil 1-2 teaspoons chipotles in adobo, either the sauce or a small part of the pepper itself 2-3 large garlic cloves, chopped
  1 1/2 teaspoons ground cumin
  1/3-1/2 cup chopped fresh cilantroSalt to taste  Gotta love a food processor.  Remember when it was such a luxury or indulgence, that first one?   Maybe that was just me.  Making this today yielded me one of those, "I feel special and loved by my mother." smiles from Annabelle.  She is the hummus lover in the family.  I happen to really like that idea, given she is only 11.  Making food as a form of giving love lately.  This felt good.  It's the little things that add up.    
  
  
  
• November 25, 2010
• 18:00

  Gratitude moment ~

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  November 25th, 2010
  
  
  Those who don't feel this Love
  pulling them like a river,
  those who don't drink down
  like a cup of spring water
  or take in sunset like supper,
  those who don't want to change,
  
  let them sleep.
  
  This Love is beyond the study of theology,
  that old trickery and hypocrisy.
  If you want to improve your mind that way
  
  sleep on.
  
  I've given up on my brain.
  I've torn the cloth to shreds
  and thrown it away.
  
  If you're not completely naked,
  wrap your beautiful robe of words
  around you,
  
  and sleep.
  -Rumi
  
• November 21, 2010
• 22:07

  Decisions ~

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  Choices.  Warmer times.
   
  
  
  
  It happens all the time in Heaven, And some day It will begin to happen Again on earth -- That men and women who are married, And men and men who are Lovers, And women and women Who give each other Light Often will get down on their knees And while so tenderly Holding their lover's hand, With tears in their eyes, Will sincerely speak, saying, "My dear, How can I be more loving to you; How can I be more Kind?" 
  --Hafiz
• November 11, 2010
• 22:38

  Sour cherry scones ~ pretty in pink

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  Tags:    [edit]

  
  
  Clapping my hands like a little kid!!  I love myself!  Sour cherry scones.  The only way I would be happier is if someone made them for me, still using this recipe.  No.  No, no, no, no.   I want to make them.  That makes me happiest.  Yep, yep, yep.  I wanna bake for the world, feed my spirit.
  
  This is one of those things that ups my challenge of resisting more than one...I like eating these quite a bit.  
  
  
  Sour cherry scones ~
  
  2 c. flour
  1 T. baking powder
  1/2 c. sugar
  1/2 tsp. salt
  6 T. butter, diced
  2/3 c. heavy whipping cream
  1 tsp. vanilla
  1 egg
  1 c. whole frozen sour cherries, not thawed.  After measuring, slice them.  
  
  

  • In a separate small bowl, beat egg until nicely loose, add vanilla, add cream.  Set aside.
  • Mix flour, baking powder, sugar, salt in a mixing bowl.
  • Cut in butter.  Either by hand or mixer with a paddle attachment.
  • Add wet ingredients, mix until almost combined.
  • Add the frozen cherries, mix just until incorporated.
  • Remove to a floured surface.  Pat to a height of an inch or more.  Cut in six wedges.
  • Brush tops with cream, sprinkle with sugar.
  • Bake at 400 degrees for 18-25 minutes, depending on the cold status of the frozen berries, how dark you like your scones.  Touch them in the middle, they will spring back when done.

  
  
  
  
  
  Toodles ~
  xoxo
  
  
• October 29, 2010
• 18:00

  Love in Boo-city ~

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  It can start with a few...If happiness is present, then more will join....
  Pretty soon more will join the energy....
  It's not surprising to find one now and then....
  There is usually a "non-conformist"...He just wants to be loved like everyone else....
  There is usually a negative soul, but that is okay, too....
  Happiness will lead the way....
  Love is always moving forward....
  
  
  
  
  Happy-happy Boo Love!!!
  
  http://www.marthastewart.com/recipe/chocolate-graham-cracker-cupcake-with-toasted-marshmallow  
• October 15, 2010
• 17:53

  Lamb ~ salty & sweet ~

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  Tags:    [edit]

  
  
  There is something sexy about the sound of the sizzling when meat hits a pan hot with olive oil.  The marinade still clinging to the raw flesh will bounce off the oil,  jumping up to inflict hot beads of momentary pain.  I know, I know....maybe I didn't blot enough?  :)
  
  One reason I cook lamb a day ahead...it not only tastes better the second day, I can never plan how my day will go when something needs several hours to cook before a dinner time that is fairly regular every night.
  
  Lamb over two days. 
  (Because the kids already ate dinner before the lamb was done.)
  
  1/2 c. red wine
  1/4 c. olive oil
  3 small garlic cloves, smooshed, flattened with one fell swoop by the side of a knife
  4 allspice berries, cracked
  Sprinkle kosher salt
  Pepper
  oregano - a tablespoon, packed
  Rosemary - a few bruised, leaves only
  A curious toss of a few golden raisins
  1 1/2 lbs. lamb, shoulder roast - either tied whole or in parts.  I do parts.
  
  

  • Let marinade at room temperature for three to four hours. 
  • Heat olive oil in a saute pan, medium to medium high. 
  • Remove the lamb from the marinade to toweling and pat.  Salt and pepper.  
  • Sear all sides very well.  
  • Remove and set aside on a plate.

  
  
  The rest ~
  
  1/4 c. red wine1/3-1/2 c. sliced shallotsFour garlic cloves, sliced or mincedFire roasted tomatoes, 14.5 oz. can - these make a difference worth the purchase.Oregano, fresh - a packed tablespoonRosemary, fresh, leaves onlySalt and freshly ground pepper A curious toss of golden raisins, 1/4 c. One comice pear, fairly firm
  

  • In the hot pan from searing the meat, add the shallots. Salt.  Saute until there is some color.   
  • Add garlic, saute for a moment.  Do not brown garlic.
  • Add the wine to deglaze. Reduce until thick.
  • Add the fire roasted tomatoes and herbs.  Simmer for a few minutes.
  • Salt to taste - isn't it yummy?  Remove from heat.
  • Add those golden raisins to the sauce.

   What's next?
  

  • Put a few spoonfuls of sauce in a slow cooker or lidded pan.  
  • Put in the meat, top with the remaining sauce.
  • Slow cook 6-8 hours or braise in the oven at 350 for longer than you do a pot roast.  Check at four hours if in the oven...it could take as long as 6 hours or so.  
  • Now the pears...a few minutes before turning off the heat to the lamb...peel one, cube.  Add half the cubes to the finished sauce.  They will break down.  Stir into sauce, it will be thick.
  • Remove the lamb to a serving plate.
  • Add 1/2-3/4 c. water to the sauce in the pan, stir to loosen
  • Gently fold the other half of the pear cubes into the sauce.
  • Spoon sauce over the lamb.

  Oh boy, oh boy ~ yum!
  
  
  
  
  Toodles!
  xoxo
  
  
  
  
  
  
  
  
  Coming next week ....
  
  This was our dessert that night we had lamb.
  
  
  Apple tart with walnut streusel.
  
  
  
  
  
  
• October 07, 2010
• 22:47

  Cinnamon rolls on the rise ~

   » ‎ An Eskimo bakes

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  ~ Cinnamon roll forest ~ Oh boy, oh boy - how indulgent.  
  
  2 1/2 tsp. yeast
  1/2 c. milk
  1/2 c. half and half
  8 T. butter, melted
  1 T. vanilla
  1 c. sugar
  1 tsp. salt
  2 eggs, beaten
  4 - 5 c. flour
  
  1 c. brown sugar
  2 1/2 tsp. cinnamon
  1/2 tsp. nutmeg
  6 T. butter, melted
  
  The usual rich dough drill.  Heat the milk, heat the half and half.  None too hot - 110 degrees will do fine.   Add to the yeast.  Add butter, vanilla, sugar, salt, two eggs.  Add three cups of flour, let stand for half an hour before adding more.  Add another cup to make four.  Mix or knead well.  Start adding the 5th cup of flour until a soft dough forms.  Do not use all of the flour if necessary.  Mix or knead for about five minutes.  Move the dough to a buttered bowl, cover, let rise to double.
  
  
  Mix brown sugar, cinnamon, nutmeg and set aside.
  
  
  Roll out dough on a floured surface until it is approximately 16 x 24 inches. (I like thinner rings)  Spread the melted 6T of butter, sprinkle the sugar and spice.  Roll up the 18" side, pinch.  Cut into 12 pieces.   Place rolls on a parchment covered pan.  They can touch each other when risen if you like on the sheet pan or in cake pans or have enough room not touch before ready to bake.  I prefer the hard exterior.  Let rise until double. 
  
  Bake at 350 degrees for 20-30 minutes.  This will depend on how you roll and cut.  Check at 20 minutes with a toothpick through the dough.
  
  
  Cream cheese frosting.
  Plain powdered sugar frosting.
  Maple flavored powdered sugar frosting.
  Oh, the choices. 
  
  This recipe using yeast ~ is sharing company with other yeast recipes at The Wild Yeast blog.
  
  
  I have soft buns.
  
  
  
  
  
  
• October 03, 2010
• 22:27

  Pumkin cake for two ~

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  A pumpkin cake for two ~ a sweet presentation.
  
  
  Use 4" cake pans.  Wrap as pictured, with a parchment strip and twine.  I like the package mood, the natural colors...obviously...I use it repeatedly.  :)
  
  This time with the cream cheese frosting, I used a cream cheese to butter ratio of 3:1.  I usually use close to 2:1.  I add less powdered sugar than most frostings I've tried, I prefer it that way.  Customers seem to appreciate that.  A consistent comment I get is that my cakes are not overly sweet. 
  Anywhoo ~~~
  
  
  I took the sweet cake outside just to get a shot with blue - - I've missed being a part of Blue Monday on a regular basis.  Happy Blue Monday!  
  
  
  Blue peeking through
  
  
  
  Yes, I put the cake in the herb pot.
  
  
  All cakes ~ all pumpkin.
  
  
  
  
  
  
• September 14, 2010
• 17:15

  Individual quiches ~

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  All for you
  I love my quiche!  I do, I do.  Roasted veggie quiche = yummers.  Bacon-shallot-cheese = richly filling.  I like the finished result soft and creamy.  That's about it, short blurting expressions of quiche love.
  
  This crust makes two 10" springform pans, halve the recipe if you want just one quiche.  If you want to make the 4" size, a half recipe will yield approximately five or six individual quiches.  
  
  Add-ins ~
  
  This varies to your taste, or course.  I like asparagus, shallot, carrot and roasted red peppers.  Roast your choice of veggies (doused with olive oil, sprinkled with salt and pepper) on a baking sheet at 375 degrees.  This takes just a few minutes if you use the mini prepared carrots.  I like the carrots to have some bite to them.  The asparagus and shallots go soft quickly. 
  
  
  I like to mix bacon and ham.  I fry up the bacon, then saute up the ham in the bacon grease until I have dark crisp edges.  Then add some shallot into the pan, saute until soft.  
  
  
  Cheeses ~ I vary these to mood.  I don't use much, I like it eggy, not too cheesey.  So a simple sprinkling of in the crust first, then half way into baking, I take out the quiche and just barely sprinkle more cheese.  Cheddar, jack, swiss all are nice, of course - with just a touch of parmesan on the top with whichever cheese you perfer.
  
  Crust ~
  
  3 c. flour
  
  1 tsp. salt1 tsp. sugar16 T. butter, cut up2 eggs2 T. water 
  

  • Add flour, salt, sugar to food processor, blend.  
  • Add eggs and water, mix thoroughly, set aside. 
  • Add butter to flour mixture, pulse until you have small crumbly bits.  
  • Add the egg/water.  Pulse lightly, remove from bowl onto counter.
  • Roll out on a well floured counter.
  • Place into springform pan, remove excess.
  • Fold over into the inside, about the top third of the dough on the sides, press to secure.
  • Line loosely with parchment, fill with baking beans.
  • Bake at 375 for 15 minutes.

  This filling will fill one 10" springform.  If you are making the individual quiches, this will probably not make eight, depending on the amount of add-ins you use.
  
  
  I do not make my quiche without the touch of chipotle in adobo sauce. It can be found in the ethnic aisle of a conventional grocery store.
  
  Filling ~
  5 eggs2 c. half and half1/2 c. heavy whipping cream 1 tsp. sauce from chipotles in adobo sauce 3/4 tsp. salt 1 tsp. pepper, freshly ground
  

  • Sprinkle some cheese on the bottom of the par-baked crust, maybe 1/2 c., no more. 
  • Sprinkle in your add-in evening over the cheese. 
  • Pour the egg mixture into the crust. 
  • Bake at 350, start checking for doneness at 50 minutes.  
  • If you bake at 375, start checking at 40 minutes. 
  • About 40 minutes into the baking, sprinkle some cheese over the top, this is when some of it has set enough that the cheese doesn't sink.
  • When it just stops a wet jiggle in the middle, it's set.  Touch the middle gently, a soft yet set feeling is how it is to the touch.
  • Let it cool for at least 15 minutes before cutting.
  • Serves 8+

  
  
  
  ~ Bacon-shallot ~
  
  
• September 06, 2010
• 4:58

  Blueberries on Blue Monday ~

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  Nicholas waited long enough
  
  
  My fingertips remain scented with clove and cinnamon.  It’s early on a Monday and individual coffeecakes are due at for delivery to a coffeehouse soon.  Blueberry, with brown sugar, softly spiced.  I am making an extra batch for our home today, feeling the need to nurture and comfort, feeling a little lost this morning.  I know food and baking is merely the substitute, but busy hands and giving to others make for a lighter mind, if only temporary.  Baking holds so much emotion for me, it always has, with gratitude for all it's meanings.
  
  Blueberry spice coffeecakes
  
  1 ¾ c. flour
  1 ½ tsp. baking powder
  ½ tsp. salt
  ½ tsp. cinnamon
  ¼ tsp. cloves
  
  1 c. brown sugar
  2 T. white sugar
  8 T. unsalted butter, softened
  1 tsp. vanilla
  2 eggs
  ½ c. buttermilk
  1 - 1 ½ blueberries, frozen is fine.
  
  
  Preheat oven to 350, 375 if you prefer.  I waffle between the two, depending on my time line.
  Line six 4” cake pans with parchment or simply butter and flour.
  
  

  • Mix the dry ingredients, set aside.
  • Cream the butter and sugars.  Add the vanilla.
  • Add the eggs, one at time.  Blend thoroughly before adding the second.  Cream to lightness.
  • Alternate in thirds, the flour and buttermilk, starting with the flour.
  • Fold in berries, frozen is fine. 
  • Divide batter into pans, top with steusel, if desired.

  
  Bake for 40-60 minutes.  This will depend on your oven temperature and if the berries are frozen.  A touch to the middle to test - if it springs back, they are done.  If using parchment lined pans up the side, remove the cakes to a rack.  If no parchment was used, cool five minutes before inverting to remove cakes.
  
  Beautiful gift, beautiful indigo tinted fruit.
  
  Individual packages of warm sweets
  A nice place to share on a Monday
• September 01, 2010
• 21:12

  Tofu Thursday ~ Dinner for 1

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  This is close to the other coconut-milk and spice dishes that I do.  Simple saute of preferred veggies, add a touch of coconut milk, some water or broth.  Easy peasy.
  
  I made way too much food for just me - that plate looks like the over indulgent servings found at restaurants today.  I made a side of a favorite super fast noodle product, I like to think of them as Top Ramen for grown-ups.  I didn't use the broth it made as a soup, but did use some of it added to the coconut milk to cut the thickness and add the lemongrass flavor. These are easy to find in even conventional groceries stores now, on the ethnic aisle.
  
  
  I made this when the kidlets were in Montana on vacation with their dad.  It was a week of slowing down, reflection on alone time, making good food by me, just for me, taking the time to make the single serving meal.
  
  Since this was just for me - you'll notice the partial and smaller portions of veggies.  Simply multiply. It's a play it by ear recipe - add a little this, a little that.
  
  
  Veggies from here ~ spices, too.  All of come to think of it.  A truly wonderful store with friendly people.  
  
  Dinner for 1.
  
  
  Firm tofu - half a pound
  Thai blend spice
  Olive oil
  
  One small fresh shallot, sliced
  Thinly sliced garlic, half clove
  Diced red pepper
  Salt
  A few tablespoons of coconut juice
  Broth from prepared noodles
  
  
  Coat tofu - sear in a pan heated with olive oil. Watch for burning, the spices can burn on the exterior quickly.  Removed from pan, set aside.
  
  Prepare the noodles, using the broth as extra seasoning with the coconut milk and veggies.
  
  
  Add a little more olive oil to the pan and saute desired veggies, adding salt and additional Thai spice blend.  When nicely soft, add a little coconut milk, some of the broth - taste and adjust.  Add the tofu back in pan to heat through.  
  
  
  Serve, spooning veggies and sauce over tofu.
  
  
  
  
  Sweet dreams ~ 
  xoxo
  
  
  
  
• August 30, 2010
• 20:33

  Blue Monday ~ inside and out

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  I didn't think I had a blue picture for this week.  I was wrong.
  It's okay to be wrong.   
  Cold drink at a cold lake - 8.26.10 
  
   
  
• August 16, 2010
• 8:03

  Blue Monday ~ Bobble

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  Nic's flowers                                                                                                                                                                                                                      
  
  Blue Bobble
  I have no idea what the name of these flowers, but I find them to be so lovely.  I'd love to make them out of sugar, but I know I can't begin to capture their vibrancy, the depth of their sheen, the alive-ness of them.  The orange-yellow with the purple-blue is so striking to me.  I am glad they are one of the flowers I bought for containers this year that lived.  I do not have a green thumb, or a large pocketbook, only a heart and mind that loves flowers.
  
  Happy Blue Monday!
  Toodles!
  xoxo
  
• August 08, 2010
• 23:36

  Blue Monday ~

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                                                                [smilingsally.blogspot.com]
  
  I can't make my linky thingy work on a picture on the new 'puter.   :)  But I got blue!  :)
• July 11, 2010
• 22:11

  Nectarine-peach popsicles ~

   » ‎ An Eskimo bakes

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  I'm so happy to have a recipe with *blue* on Blue Monday!  :)  Simple pleasures, that's me!!!
  
  Oh boy, oh boy ~~~ oh, yum!!!   Cold. Fruity. Good.  Easy.  Did I mention cold?  It's hot outside.  I don't like that.  'Tis my whiny season.  I'm going to retire where it's cold 10 months of the year, the other two are like fall.  Uh huh.  That's just more whining my part.  I love Bend.  This is my heart home.  (So far.)
  
  
  Okie dokie.  Moving on...
  
  
  Fruit pops using leftover and over-ripe fruit.   I-let-the-fruit-sit-around-too-long-but-don't-wanna-toss-'em-out fruit pops.
  
  
  Two peaches
  Two nectarines
  1/2 c. sugar
  1 1/2 c. water
  Lemon juice.
  
  
  

  • Peel the fruit. Pit the fruit.  Whir it up in the food processor.  Do enough fruit for 1 1/2 c. puree.  
  • Squeeze some lemon juice in there - a couple tablespoons will do.  Add the sugar.  Whir it some more.  
  • Remove it from the processor into a bowl, add water.  Stir.  Pour into molds.  

  This made enough for mold which makes ten.  Smile big that the next day when you eat these you will be happy for making homemade fruit pops!!
  
  Happy Summer!!
  *bleah*
  :)
  
  
  xoxo
  The Grumpy Baker
  (Temporarily)
  
  
  
  
• July 09, 2010
• 9:24

  Cream cheese mousse cake ~

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  It is not that big.  I promise.  :)
  No bake cheesecakes?  The idea of cooler desserts have struck my fancy during the heat of summer.  I'm not one for desserts every night after dinner.  A little something sweet after supper was something I grew up with, though again, it wasn't every night.  I attribute it to a family that had a fondness for a little sweet now and then, but did not overly indulge when it came to sugar.  Fresh fruit showed up at our table any time of day more than prepared sugared desserts.
  This is not a cheesecake, nor a cake, nor a mousse cake, nor technically a mousse.  I'll just blur the lines of definition, calling it what sounds good to me.  After my 11 year old daughter took her third bite, she said, "It's dream cake!"  That sounds good, too.  Eating it, enjoying and analyzing...I thought it was just perfect.  No needed extra flavors like chocolate or lemon or berries. 
  I do believe that it was the chocolate mint cookies that made the this particular simple filling just right.  I came across these cookies by mistake.  They were in graham cracker section, they are the animal cracker/cookies in a chocolate mint flavor.
  Cream cheese mousse cake ~
  12 servings
  
  16 oz. cream cheese, room temperature3/4 - 1 c. sugar2 c. heavy whipping cream(I use 40%, 32-35% will be fine)2 tsp. vanilla
  1 c. crushed cookies, chocolate mint2 T. sugar3 T. butter, melted
  
  

  • Crush cookies in a food processor until fine as bread crumbs.  Remove to a bowl.  
  • Add the 2T. sugar and melted butter.  
  • Save a 1/4 c. for topping, place the remaining crumbs in an 8" springform pan.

  Filling ~  

  •  Cream the cream cheese with a paddle attachment in your mixer. 
  • Add the sugar.   Mix well.   I use an extra fine sugar, so I used a little less than a cup. 
  • ***Regarding sweetness levels...you can taste the mixture (no eggs) before putting it in the pan - add more sugar if you like.***
  • Add the vanilla.  Remove the bowl from the mixer.
  • In a separate bowl with a whisk attachment, whip the whipping cream to medium peaks.  
  • Add a blobby cup or so of the whipped cream into the cream cheese mixture bowl.  Fold this in.  This lightens the mixture to more easily take the remaining whipped cream.
  • Add the remaining whipped cream, folding lightly and thoroughly.  Taste for you level of desired sweetness.
  • Spoon the mixture into the pan, level.
  • Add remaining cookie crumbs to the top.
  • Refrigerate at least 6 hours or overnight. 

  
  
     
  
  
  
  
  
• July 06, 2010
• 13:28

  Tart on a Tuesday ~

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  One day years ago I was browsing baking books at a bookstore and came across a recipe called Mango Tatin, from Claudia Fleming when at Gramercy Tavern.  I made it.  Oooo...sweet Gaia, it was goooooooood.  You can still find it online today by Googling "Claudia Fleming Mango Tatin".  This recipe is a off shoot of that.  There have been many similar recipes such as this, just wander the web.
  
  
  My babies went to the coast with their dad for the Fourth of July weekend.  Apparently they had pretty good weather and of course, they had a good time.  Sunday evening I found a very nice phone call left by my son on my answering machine saying that he was checking in from the coast, they were having a hard time not eating the salt water taffy they purchased for me.....and that they all loved me.  Mmmm...love.  Talk about timing, it was perfect.  Thank you, Gaia ~ again.  Little reminders.  
  
  
  I had this tart waiting for them upon their return from the coast. 
  
  
  Not Mango Tatin coming up.
  
  
  Tart dough.  French tart dough.  Sable dough.  Take your pick.  Google away and you will find the dough of your choice.   For most tarts I prefer a tart dough that is a dough made without water, instead including an egg.  
  
  1 1/2 c. flour
  1/2 c. powdered sugar (or 1/3 c. granulated)
  Pinch salt
  8 T. butter
  1 large egg
  
  

  • Flour, powdered sugar, salt into a food processor.  Pulse to combine.  
  • Add butter, pulse until a fine meal.  Add the egg and pulse until almost combined.  
  • Remove dough to a lightly floured counter.  Kneed until smooth, just a few turns.  
  • Now, I roll this out at this time and shape it into the tart ring, then put it in the fridge.  It can go in  the fridge for an hour first before rolling out, if you prefer.   If it's a particurally soft or a warm day, I suggest that.  
  • Chill tart in the form for half an hour.
  • Par-bake at 375 degrees for 15-17 minutes. 

  Slice up two mangos of good size.  Peel and slice into 1/4" slices.  Set aside.
  
  Brown sugar goodness ~
  
  1/2 c. brown sugar
  2 T. water
  2-3 T. butter
  

  • Heat sugar and water in a saute pan on medium low until melted.  Turn heat up to medium and heat until it barely is starting to show small bubbles around the edges.  Add 2 T. butter, melt.  
  • Pour half this into the bottom of the par-baked tart shell, spread lightly.
  • Arrange mangos in the tart.
  • Bake the tart an additional 20 minutes at 375.

  I do like a brownish firm crust for some of my tarts, this being one of them.
  
  
  Whipped cream ~ 
  

  • Easy peasy.  Some heavy whipping cream, about a 1/4 c. 
  • Some sugar, about 2T.   
  • Some good vanilla. 
  • Sprinkle with nutmeg if you desire.

  
  
  
  
  Toodles ~
  xoxo
   
• July 05, 2010
• 7:38

  Blue in the Hood

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    ~ Blue Morning ~5:30ish a.m. July 5th, 2010
  
  Birds visiting would be nice.     Main Entry: ¹hopePronunciation: ˈhōpFunction: verb Inflected Form(s): hoped; hop·ingEtymology: Middle English, from Old English hopian; akin to Middle High German hoffen to hopeDate: before 12th centuryintransitive verb 1 : to cherish a desire with anticipation s for a promotion>
  2 archaic : trusttransitive verb 1 : to desire with expectation of obtainment
  2 : to expect with confidence : trustsynonyms see expect— hop·er noun — hope against hope : to hope without any basis for expecting fulfillment
  Main Entry: ¹de·sirePronunciation: di-ˈzī(-ə)r, dē-Function: verb Inflected Form(s): de·sired; de·sir·ingEtymology: Middle English, from Anglo-French desirer, from Latin desiderare, from de- + sider-, sidus heavenly bodyDate: 13th centurytransitive verb 1 : to long or hope for : exhibit or feel desire for
  2 a : to express a wish for : request b archaic : to express a wish to : ask
  3 obsolete : invite
  4 archaic : to feel the loss of
• June 23, 2010
• 16:19

  Great color in the hood ~

   » ‎ An Eskimo bakes

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  Yes, this is it.  Simply a nice patina.
  
  
• June 20, 2010
• 11:45

  Dads & Chocolate ~

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  Father's day.  A quiet day without one, while sitting in gratitude for half of what brought me here in the moment.  Whatever the day might mean to you ~ I hope it's a good one for you and those you love.
  
  
  And now for something completely different......
  (To steal a good line)
  
  Chocolate ganache ~
  
  So much cream, so many slight variations.
  
  As a baker I take into consideration the weather and how much time I have for the ganache to set, how and what I am applying the ganache...poured, spread or piped.  This morning it was piped.   Quietly alone on a Sunday morning...soft dark none-too-sweet chocolate and cream falling from a star tip onto chocolate cupcakes.  Men love chocolate!  Don't they?  :)  Today I believe they do.
  
  Do you require something precise?  This might not be the place.  Do you need a definition of what it means to have it set up for several hours and exactly how long is that?  This is not the place to be precise, as much as baking is a science.  Ganache is on it's own time when it's ready, interacting with the temperature of the air it rests in, along with the readiness of the baker that is going to use it.
  
  I use a 40% cream.  You might find only a heavy cream that is 36%.  Leave the whipping cream of less than 35% on the shelf for other purposes. 
  
  
  If you want to pipe, I suggest leaving it overnight - in a spot neither too warm or too cool.  There is that non-precise part again.  I can only suggest that you take a spoon to it after several hours or overnight to see if it it is firm enough to pipe.  You get one bag filled with ganache to pipe...no reusing it as once hands move the ganache through the bag it starts softening and losing it's sharper piping.  
  
  Fear not perfection for it doesn't exist...just dollop it on with a spoon and forget the piping - the taste is what it ultimately important.
  
  
  Ganache ~
  
  12 oz. semi-sweet chocolate, chopped.
  1 1/2 to 1 2/3 c. heavy cream
  
  

  • Place chocolate in a bowl, stainless or Pyrex.
  • Put cream in heavy in a saucepan and heat to almost a boil.  
  • Pull off just before the boil and pour over chocolate.  Let sit for about five minutes.  
  • Gently stir with a whisk or spoon until blended.  Let sit for several hours.  
  • If you cover it all the way with plastic wrap, condensation will form and drip down into the chocolate.  Leave it uncovered until it's not so warm to prevent condensation. 
  • I'm not going to be a food snob.  If you use chocolate chips and don't want to chop them, be happy with that.  Picking one of the better brand of chocolate chips will give you a better end resu

  Frost, pipe or schmear - heck...don't wanna wait?  Dip chocolate cupcake tops in it when it's warm.  Have at it.  Take a spoon, scoop it up and eat it.   Be indulgent.  Ganache makes it easy.
  
  
  This cupcake in particular is going to my former husband today.  I will go meet him to pick the kids up from their weekend with him.  We made three beautiful children together that we both love dearly.  I have decided to stand under the umbrella of all that means and call it good.  He is their dad ~ there is a lot of love there. 
  
  
  
  
  
   
• May 17, 2010
• 22:13

  Simply....a picture.

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  One of my Someday chairs, in the yard of weeds. Out back I look a little more deeply, a little more narrow, to find the beauty.
  
   
• May 05, 2010
• 19:21

  Outdoor Wednesday ~

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  Today, I have had thoughts of last summer, our lake days.  For years I've been too frugal to purchase a pop-up canopy, seeing sales all year and still letting them passing me by.  Last summer I was happy to use bamboo and cotton fabric to make a cover for us.  Rinky-dink....or romantic?  I found it had a touch or romance in it.
  
  I'm looking forward to soft quiet lakes days this summer.  Mmmmmmmm ~
  
  
• May 04, 2010
• 10:05

  Basa, baby!!

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  Glancing at the time stamp from my last post.  (oy)  Moving on......
  
  Oh, hello.
  
  I miss having seafood, darned expensive stuff on a budget minded life-style.  So much imported seafood from sources I have not researched and wonder (question, really) about.  I have been craving fish lately and gave into it yesterday...ignoring the lack of knowledge regarding sources while still keeping in mind the frugality of protein costs that runs through me.  I adjust my mind to the compartmentalize setting....which carries a degree of aware ignorance - I made that up mahveryownself...I'm sure that's obvious.  :)  I call this place my Lala-Land....it runs on senses first and chooses to ignore practicalities.  
  
  
  Basa in Lala-Land, baby!!!  *happy-happy* clapping with child-like glee.  
  
  
  Lord, this was good.  I've not had Basa - a fish renamed to appease American catfish farmers, to detract consumers and...oops...I'm slipping out of Lala-Land.  Basa is a white fish.  Mild.  No distinct fishy flavor, a neutral protein that will take on what flavors it is given.   It was cheap, on sale for $3.99/lb.  In went two fillets in my Lala-cart.
  
  We had this last night, a Monday.  It coincides nicely with Meatless Monday. 
  
  
  Poor lighting, poor camera skills, I know.  Good recipe.
  
  
  
  This is a rough recipe - salt as you go along, as you add new ingredients.
  
  
  A pound of fish fillets
  A couple shallots, sliced thin
  2-4 garlic cloves, minced
  Butter
  Thai spice blend
  Tomato, seeds removed and chopped
  1/4 c. coconut milk
  Cilantro, chopped
  Kosher salt
  
  

  • Salt the fish, sprinkle with as much Thai blend as you like.  Taste the dry spice to get a gauge on how spicy you like it.   Set aside. 
  • Heat saute pan to med-high.  Add 2 T. butter, then shallots and garlic and a sprinkle of kosher salt.  Let brown.   
  • Add fillets, let one side cook to half way done.
  • Turn fillets.  Add coconut milk, chopped tomatoes, and cilantro.  A sprinkle of salt if you desire.
  • Cover pan with a lid for remaining cook time, which is only 3-5 minutes.  This will add moisture and loosen the coconut milk.
  • Check the middle of a fillet to see if it's cooked all the way through.  
  • Serve it up and enjoy.

  My children loved this!  My children ~ they love many kinds of seafood.  I think that counts me as lucky, as it makes cooking that much more of a joy when I don't have to restrain desires in the kitchen.
  
  
  Signing out of Lala-Land ~
  
  
  Toodles ~
  xoxo
• February 26, 2010
• 20:28

  Truffle cake ~

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  Truffles.  Soft....melting....rich.  So many subtle variations, so little time.  This is an easy peasy recipe - as are most truffles.  Get out your favorite dark chocolate...find some yummy heavy whipping cream.  Got some favorite libation you feel like dripping in the mix?  Good for you!  Go!
  
  This is a very soft truffle ~
  
  10.5 oz. chopped chocolate
  1 c. heavy whipping cream
  2 T. liqueur of your choice
  
  

  • Place chocolate into a glass bowl.  
  • Heat cream to almost a boil.
  • Pour over chocolate, cover with a plate.
  • Wait five minutes.
  • Stir chocolate and cream until combined.  Add liqueur.
  • Place in fridge for at least three hours, or up to over night.
  • Use a little scoop or spoon, place on parchment.   
  • Put back into the fridge for an hour. 
  • Dredge in dutch-processed cocoa.

  For the cake, I dipped the truffles in chocolate, letting them harden.  Then coated them with gorgeous cocoa.  What a lovely shade, a dreamy-dusty scent that lingered in my Eskimo nose.   
  
  
  Truffles ~ a nice little decoration, don't you think?  :)
  
  
  
  
  Toodles!
  xoxo
• February 23, 2010
• 17:47

  Ladybug cake ~ for the sugar and spice crowd

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  I initiated it, I did.  "Come on, sit here.  Let's look at pictures of ladybug cakes together."  Oy.  Not a can of worms, but page after page after page...after *page* of ladybug cakes thanks to Google Image and a six year old that thinks a long period of looking is fun.  It was.  It didn't end with one session.  There were many requests for looking at cakes.  We saw pink ladybugs, flat ladybug cakes, a green ladybug cake, orange ones, even a large white wedding cake with dozens of itty bitty sugar ladybugs cascading down one side.  In the end, she picked the one she wanted, not the one I wanted.  Have you ever seen a 46 year old pout?  
  
   I used this cake opportunity to try out a new recipe from a new cookbook I received for Christmas.  If you collect baking books, this is a good one.  I varied the yellow cake recipe just slightly and lemon'd it up.  Sofia's request ~ lemon with cream cheese frosting.  
  
  Later, after the party, as the night was winding down, she asked, "May I please eat an eyeball?"  Then it became a cake mutilation by two girls.  Is this the new Sugar & Spice and everything nice? 
  
  
  
  
  
  She was absolutely tickled...with the cake, with her party...with her turning seven years old.  There is nothing like having children to know that the saying - How time flies - is so true.  Love of children is absorbed instantly, given quickly...lasting forever.   I love my babies like nothing else I've known ~ being their Mother makes me glow inside ~ as I know other mothers feel about their own...and can understand how vast the love.
  
  How time flies.
  
  xoxo
  
  
• February 19, 2010
• 17:22

  Do you know what love is? ~

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  ~ I believe it takes many forms ~
  
  
  
  
  
   
  
  
• February 17, 2010
• 16:16

  Valentine Day afterthought ~

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  I hope your day was full of love ~ Toodles! xoxo 
• February 14, 2010
• 7:56

  February 14th, 2010

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• February 12, 2010
• 13:35

  Simply pictures ~

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• February 08, 2010
• 17:32

  Fluffly Focaccia ~

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  Some doughs are just downright sexy.  This is the thought that comes to mind when I make certain breads.  The dough is supple, warm, a luscious feel to it when handling.  I love this foccocia recipe ~ when it's mixed and kneaded, I think...sexy dough. 
  
  I make this thicker than what is traditional, 'cuz I like it fluffy and soft. 
  
  Adapted slightly from the original.  
  
  
  Focaccia ~
  
  
  5 tsp. yeast
  2 c. warm water
  2 T. sugar
  1 tsp. salt
  1/2 c. oil, I use canola
  1/4 c. olive oil
  5 - 5 1/2 c. bread flour
    
  

  • Proof the yeast in 1 c. of the water and a pinch of sugar.  Let sit 15 minutes.
  • Pour the additional 1 c. water into a mixer or bowl depending if you use a mixer or are doing this by hand.
  • Add the sugar, salt, oil, olive oil to the water.  Mix a little until the sugar and salt are dissolved.
  • When the yeast is proofed, add it to the water.
  • To the wet ingredients, add three cups of water, stir and let sit for 15-20 minutes.
  • Add two cups of flour, one cup at time.  Use the extra 1/2 c. if necessary.  Keeping the dough supple and a little tacky makes for a tender result. 
  • Put into a oiled (olive oil) bowl and let rise until double. 
  • Divide dough and place into two oiled 10" cake pans, spreading out to the edges or close.  Half sheet pans lined with parchment if you don't have large cake pans.  
  • After 15 minutes, dimple the dough all over, continue to let rise until double.
  • Douse with olive oil, sprinkle on kosher salt or herbs of choice. 
  • Bake at 375 degrees for 30-40 minutes, depending on how brown you want your bread.

  
   Toodles ~
  xoxo
• February 05, 2010
• 14:31

  Something soft ~

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  Something soft, something sweet, something giving.  Can a cupcake be feminine?  Don't tell me otherwise, not today, pretty please.
  
  Hummingbird cake ~ oh my, it's a sweet one.  A moist, dense, unique in flavor sweet one.   There are any number of recipes on the web to find, as there is with the frosting that covers the cake - cream cheese frosting.  I don't care for cream cheese frosting to be super sweet.  Some recipes taste more like sugar than cream cheese.  I'm jotting down one of my favorites.  I'm a baker.  I have more than one favorite sometimes.  I reserve the right to be fickle, forget, dismiss, rave about any current recipe I use.  
  
  This is a very soft frosting, which will pipe very softly.  I would not recommend it for frosting a layer cake.
  
  
  Cream cheese frosting ~
  
  
  1 lb. cream cheese, at room temperature
  3 oz. unsalted butter, at room temperature
  1 tsp. vanilla
  5 1/4 cups powdered sugar, lightly spooned into the cup
  
  

  • Beat butter with the paddle attachment.
  • Add cream cheese a couple tablespoonfuls at a time until incorporated
  • Add vanilla
  • Add powdered sugar one cup at a time

  Put in fridge for a couple hours or over night if you want this to be stiffer.  It will still pipe easily.
  
   
  
  
  
  
  
   
• January 29, 2010
• 23:04

  Friday night dinner ~

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  Macaroni and Cheese ~
  
  
  My childhood request for my birthday dinner was my Mother's macaroni and cheese.  That and cherry pie....or spice cake.  My memories are fuzzy.  I do remember that she used crushed saltines and butter for the topping.  I don't have the guts to buy saltine's anymore - a sleeve of non-nutritional crunchy-salty white flour food that I find very appealing.  Evil things. I try very hard to avoid them entirely, I find them addictive.  Anywhoo ~
  
  It's Foodie Friday.   I'm on West Coast time....so I'm slipping this in under the wire.
  
  4 T. butter
  4 T. flour
  2 1/2 c. whole or 2% milk
  Extra 1/2 c. milk
  Salt and Pepper
  Pinch of cayenne
  8 oz. cheddar cheese, grated - tonight I used mild
  1/2 pound pasta, your favorite shape
  
  1 - 1 1/2 bread crumbs from fresh bread
  3-4 T. butter, melted
  Pinch of salt
  

  • Combine butter, bread crumbs and a pinch of salt.
  • Get pasta to cooking.  Stop cooking before it reaches al dente.  It should have a little more than a bite to it.  Drain when ready to add to cheese sauce.
  • Melt butter in a large saucepan over medium flame.
  • Add flour to butter, whisking.  Cook for a minute or two, continuing to stir.
  • Slowly add milk while whisking constantly.  I do not warm the milk, though you may prefer to do so.
  •  Bring sauce to a low boil, whisking almost constantly.
  • Add salt, pepper, the cayenne.
  • Reduce heat to a low simmer, cook for 2-3 three minutes more.
  • Remove from heat, add cheese and stir until melted.
  • Add the additional 1/2 cup milk to loosen a little without further cooking.
  • Add the drained noodles to the cheese sauce.
  • Pour into a greased baking dish, top with crumbs.

  Bake at 350 for 30 minutes.
  
   Notes ~
  
  I love a sharp raw milk cheese in this, sometimes mixed with a jack to smooth it out.  
  I prefer a fusilli  or a gemelli, Italian brands.  They hold up better, having a good firmness.
  Smoked Gouda and garlic is delicious and a little different.
  
  Toodles ~
  xoxo 
  
  
  
  
  
  
  
  
  
  
  
  
  
• January 08, 2010
• 20:39

  Foodie Friday ~

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  After school snack.  Cocoa-banana nut muffins.  Bad, Mom, bad.  *smiling*  Happy mom ~ that's me.
  
   
  
  Toodles ~
  xoxo
  
  
   
  
• January 06, 2010
• 21:46

  Outdoor Wednesday ~ simply a picture

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• 17:05

  Nicholas cooks ~ Mushoom-shallot cream sauce with chicken

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  This recipe has a little history behind it.  I call it the first date dinner.  Not that it was made on any first date, but if the man made it to being asked to my home to dinner for the first time, this was most likely what was served.  Did I mention I'm referring to sometime over 20 years ago?  I also have had this recipe for over twenty years, almost 22, I think.  From Bob McKibben, who made if for me on a date at his home. I was impressed.  Men that cook.  I just smile that I have a good memory in looking at the pink notebook paper with his hand-writing on it.  He wrote it out when I asked for it, when he was cooking for the next girl he dated.  
  
  How can one go wrong with cream and butter?  Mushrooms can be pushed aside if a person does not like mushrooms.  The shallots are mild in the cream.  Chicken, most people like chicken.  All around, it is quick, easy and decadent.   Perfect for company.
  
  My son, Nicholas, likes to be in the kitchen, cooking.  I've not nutured that as much as he would like.  After his Christmas vacation, I asked if he'd like to cook dinner once a week, with my help when he needs it and teaching.  This recipe is good in that results are tasty if done well, still good if done not so well.  Nicholas did well!!  Even his little sister found a mushroom style she liked!  The girls set the dinner with the Christmas dishes because they aren't ready to let them go yet until next season.  It was a cozy family dinner.  A stepping stone moment in time.  
  
  He was able to learn a few things, which was fun.  How to pick out mushrooms, discuss the differences at the store, let him decide which ones to pick.  Dredging meat.  Searing meat.  Browning veggies.  De-glazing.  I did the flaming brandy part, he is afterall, 12.  And with crossed fingers on my part, on his way to being a fine cook as a man someday.  Maybe he'll even make this for a date someday and smile.  I hope he's well loved.
  
  
  Chicken with mushroom-shallot cream sauce
  
  
  8-10 chicken tenders
  1/2 c. flour
  Salt and pepper
  1 c. sliced mushrooms, or quartered if small
  1/4 - 1/2 c. thinly sliced shallots - amount depending on love of shallots 
  1/4 lb. butter, approximate
  2 oz. brandy
  3/4 pint heavy cream
    
  
  

  • Add salt and pepper to flour in a pan.  
  • Pat dry the chicken.  Dredge in flour and set aside on a clean plate.
    
  • Heat pan over medium flame, when hot add 2-4 T. butter, then mushrooms and shallots.  Salt.  Let brown.  When nicely browned, add brandy, flame.  Let warm for a couple minutes.  Remove veggies to a plate.
  • Add more butter to saucepan.  Put in chicken breasts or tenders, without crowding.  Split the number in separate batches if need be.  I do this with 4-5 tenders in one 10" pan, two batches.
  • Cook chicken to nicely browned on first side, almost all the way done on the other.
    
  • Add mushrooms and shallots back into the pan, along with first batch of chicken.  Add cream, warm through.  Add chicken back into pan.  No need to bring to a boil, just to coat and heat through if needed.  Taste for seasoning.
    

  Notes ~  Bob made this with the chicken being cooked first.  Searing the chicken on one side, turning and adding the brandy.  He'd remove the chicken, then move onto the mushrooms and shallots.  
  
  Nicholas ~ he did a great job, I'm proud of him.  I think he was proud of himself, too.   
  
  
  
  
  
  
  
  
  
  
• January 01, 2010
• 18:59

  Black bean soup ~

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  I crave making this dish.  I think it's because of the layers, the steps.  I like using dried beans best.  I hear my grandparents voices, well...it could be just my grandfather - - don't be lazy!  Now, I have no actual recall of ever hearing this, but I've attributed the energy from their source.  I feel the energy when there is a more frugal option.  I do remember my grandmother not so happy with how frugal she was made to be because of my grandfather.  Those were different days for women and men.  For whatever reason I came to a place in the kitchen to love cooking the way I do, I am grateful.  I feel the history of good cooks in the women in my family.
  
  Let's start here.  Yum!!  Slurpy-lip-smackin' yum!  Analyzing the feeling of this recipe in my head, I believe this is a main draw.  Not standing around drinking this while making this dish (though...that *is* a bonus), rather adding this dark beer with sauteed onions.  It fizzes when it hits the pan, the scent rises quickly with the onions own aroma following.  The reduction is a visual treat as it thickens.  Okay, now I sound weird to myself.  *smiling*  I'm just excited thinking about making this soup.  Here I am typing it out, so I'm all giddy again.  Did I mention one of my favorite sayings about myself is "Simple Minds, Simple pleasures"?  This soup is complex in flavor, can I be complex?  Please?
  
  Black Bean Soup ~
  
  2-3 yellow onions, quartered and sliced, number depending on your onion love.
  Olive oil - 2-3 tablespoons
  1 T. butter
  1 tsp. sugar
  Salt and pepper
  1/2 bottle of Porter or Stout
  4- 5 c. cooked black beans
  2 links chorizo, cooked in barely simmering water, then cooled, chilled and sliced.
  4 cooked chicken thighs, meat removed from bone and separated into big big shreds.
  1 c. diced roasted red pepper
  2 T. chopped fresh oregano
  2 small dried chipotle peppers - optional, and, careful, as the choizo will be spicy enough.
  4 c. chicken stock
  
  I start this the day before making the soup, getting various components ready.  I cook the black beans, skipping the overnight soak.  I cook the chorizo in water then chill it overnight, this gives a nice clean slice.  I poach the thighs with bay leaf, salt, pepper, carrot, onion.   
  
  

  • Heat a stock pot on medium flame or just below.  When it's hot, add the olive oil and butter.  Add onions, kosker salt (at least a tsp.), and the teaspoon of sugar.  Saute on medium-low until it begins to carmelize, showing some color on about a quarter of the onions.  This will take 15-20 minutes
  • Add half the bottle of porter, reduce in a low simmer until a couple-three tablespoons of wet remain.  This wil take 15 minutes or longer. 
  • Add the four cups chicken stock, red pepper, oregano, shredded chicken.  Taste, add a touch of salt if necessary.  Add the sliced chorizo and heat through.   

  This just begs me to make foccacia bread.  Oh.  Lookie.  I have a bowl of dough rising in the kitchen...*smiling*
  
  
  
  
  
    
• December 30, 2009
• 21:18

  Detour ~

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  ~ Frosty Christmas 2009 ~
  It was a beautiful day, inside ourselves it was warm and content.
  
  
  
  
   
  
  
  
  
• December 28, 2009
• 22:19

  Virginia's Raisin Pumpernickel Bread ~

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  Today is my mother's birthday.  This is her recipe, I have the sheet of paper where it's written in her hand.  I used to love looking at her writing.
  
  
  Raisin Pumpernickel Bread ~
  
  2 pkgs. dry yeast 
  1 1/4 c. warm water - 110 degrees
  1 c.each of rye flour and whole wheat flour
  1/4 c. molasses
  2 T. unsweetened cocoa powder
  1 T. instant coffee powder
  1/2 tsp. salt
  About 1 c. all purpose flour
  1/2 c. raisins (she used more)
  
  Egg wash or flour for dusting
  
  

  • Mix yeast with water, mix and let stand five minutes
  • Add rye flour,  1 c. flour, cocoa powder, coffee powder, salt
  • Add dry mixtures to yeast, mix.  Let sit for ten minutes.
  • Add additional cup of flour, kneading or using dough hook and mixer.  If kneading, avoid adding too much more flour.  Knead for a while.  Let sit for ten minutes.
  • Add additional 1/4-1/2 c. flour if needed.  Leave the dough slightly tacky.
  • Let rise in a greased bowl until double in size, approximately an hour. 
    
  • Punch down dough.  Shape into a ball, set on a baking sheet using either cornmeal or parchment.  Let rise until double.
  • Use the eggwash or dust with flour instead. Slash.
    
  • Bake at 350 degrees for approximately 30-40 minutes.  Test by thumping the bottom for the hollow sound.

  Review & additional notes ~  I used unbleached flour and rye flour because it's what I had on hand.  It needs the whole wheat, for the extra flour, use bread flour if you have it.   I added 3/4 c. raisins.  I added 2/3 c. chopped walnuts.  I think it needs some changes. Take the yeast down to one package or 2 1/2 tsp., which changes rise time.  Bump up the salt to 1 tsp.  Add a couple tablespoons of sugar. Bake at a higher temperature, 375 degrees, 40-45 minutes, check at 40.
  
  
  My mother.  She was an excellent cook and a very good baker.  Virginia Helen.  Gini.  
  
  She is the Eskimo in me.
  xoxo
  
  
  
  
  
  
  
  
  
  
• December 27, 2009
• 20:55

  Pink & Minty Gingerbread Home

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  ~ Peppermint snowfall ~
  
  
  ~ Minty Landscaping ~
  
  
  
  ~ Knock, knock. Burnt gingerbread tiles ~
  
  
  
  ~ Her minty frosty backside ~
  
  
  
  ~ Nighttime ~
  
  
  
  ~ Yep, I'm still beaming ~
  
  
  The December 2009 Daring Baker's Challenge ~ Gingerbread houses! Wheeeeeee! This month was hosted by Anna of Very Small Anna and Y of Lemonpi. A very fine seasonal choice, Ladies.
  
  I don't recall ever making a gingerbread house in my life. I state that as if I am 83 and recalling Christmases past. In reality, I'm 46, perimenopausal with young children. I'm happy to remember I like gingerbread.
  
  This is a spice dough. I was out of ginger. Oy, I'm only a baker, ya know. A slightly disorganized one. I can't say I was crazy about the recipe I used, but I have no intention of eating this house. I might shellac the darn thing and bring it out every year. (kidding) I'm listing the recipe because it's what I do. The recipe matches the post, excitement or not. It was easy to fall apart after rolling, challenging to transfer to a baking sheet. It's easier if you roll it out on parchment, then cut. Because every challenge has good in it, here is what is nice about this rather finicky dough....it bakes up very nicely, hardens beautifully, it's a sturdy dough, hard rather than crisp, if rolled thin.
  
  The dough ~
  
  5 c. flour
  1 1/2 tsp. baking soda
  2 tsp. cinnamon
  1 tsp. nutmeg
  1 tsp. ginger
  1 tsp. ginger
  1 tsp. black pepper
  1/8 tsp. cayenne
  1 c. sugar
  1 c. butter
  1 c. molasses
  1/2 c. water
  1 tsp. vanilla
  
  
  

  • Mix dry ingredients.
  • Add butter, sugar, molasses, water and vanilla. Mix using paddle attachment.
  • Chill overnight.
    
  • Roll out thinly, 1/8" if you are comfortable with that.
  • Bake at 375 degrees for 12-16 minutes depending on size of cut out. Longer if rolled thicker.
  • Let cool completely.

  Icing ~
  
  1 lb. 2 oz. powdered sugar
  1/2 tsp. creme of tarter
  2 1/2 Tablespoons merigue powder
  3 oz. water
  
  
  

  • Add water to merigue powder, mix well.
  • Add creme of tarter, mix well.
  • Add powdered sugar.
  • Mix on lowest setting for a few minutes.
  • If you continue to mix this after it becomes fluid and creamy, it will get stiffer, which is a nice and different consistency. The back of my gingerbread house shows the difference, frosting rather than icing or flooding consistency.

  I glued the pieces together with caramel. This can be found here, it sure was handy instead of using stiff royal icing as glue, quicker and only one person needed to hold pieces. I halved the recipe.
  
  I'm actually proud of my little gingerbread home. I think I was beaming...I still might be.
  
  Merry Christmas ~ it isn't over yet!
  
  Toodles ~
  xoxo
  
  
  
  
  
  
  
• December 25, 2009
• 16:58

  Cardamom bread ~

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  Foodie Friday!!!
  
  We all have our fine qualities, don't we? When I make cardamom or saffron bread at Christmas time, I am often reminded of my fine qualities...the other ones, 'cuz perfectly braided loaves ain't one o' them. I have a beauty standard that I hold up to in this niche, braided bread made by Dana. She is a dear woman. I've never had a better tasting and better looking loaf of challah from anyone else since having the joy of tasting her bread. She turns out a loaf better looking than any professional I've come across, I wish I had a picture to share. I think I'm simply reminising what a good heart she has, like Christmas itself.
  
  This is a basic egg-dairy-fat bread. Like challah or brioche, a sweet rich dough classification. You have some options here, lessen the sugar or spices, change out the butter for oil, change out the spice, use yolks for more yellow. Depending on where you live, this dough will vary in rise time. When I lived in the South, in less than an hour my dough would double, then I'd do a triple rise for more flavor. If it's dry and cool in your area or if you are just plain frugal and keep a cool house like me, double rise time could take a couple hours. I tend to stop at seven cups of flour, while it's still slightly tacky. I perfer a lighter dough. There isn't much humidity around the high desert, so seven works well for me. Again, when I lived in the South, I used much closer to eight.
  
  Christmas Cardamom bread ~
  A Swedish-Eskimo tradition
  
  5 tsp. yeast
  1/2 c. water - 105 degrees
  A pinch of sugar
  1 1/2 c. milk, whole or evaporated
  1 c. sugar
  1 1/2 tsp. salt
  1 T. freshly ground cardamom
  1 T. vanilla
  4 eggs
  7 c. flour - you might need more
  1/2 c. melted butter or oil
  
  

  • Proof the yeast in the water and pinch of sugar. Let sit 5-10 minutes
  • Warm the milk to room temp or slightly warmer.
  • In a mixer or bowl, combine sugar, eggs, spices, vanilla. Add yeast mixture.
  • If using oil, add now. If using oil, wait until after the next step.
  • Add four cups flour and mix. Add butter at this point. Let this sit for 15 minutes.
  • Add the rest of the flour, mix with dough hook or knead by hand. Put in a greased bowl, cover and let rise until doubled.
  • Divide dough into three portion. Divide each portion into three smaller portions and roll out each into a strand 20"-24" inches. Braid.
    
  • Cover each braid with a cloth and let rise until double.
  • Brush each with an egg wash, sprinkle with pearl sugar.
  • Bake each strand 20-25 minutes at 375 degrees until golden and toothpick comes out clean.

  Merry, merry Christmas season ~
  
  Toodles ~
  xoxo
  
  
  
  
• December 24, 2009
• 11:07

  Chili verde ~

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  Fa~la~la~la~la~la~la~la~pork.
  
  I believe there is a new Christmas tradition in the Bittersweet home. If one doesn't care for turkey, ham or red meat for holiday dinners, what is left? Why Chili Verde of course! We love this dish, it is a favorite with the young ones in the house. "We're the Bittersweet Kids!", as the littlest one calls herself and her siblings. Persistent cute little ones...wanting homemade flour tortillas for Christmas eve dinner...homemade salsa...oh, yes, it goes on.
  
  The new tradition ~
  
  1 1/2 lb. tomatillos, husked and washed
  Oil, neutral such a vegetable or canola
  Kosher salt
  Freshly ground pepper
  1 large white onion, halved and thinly sliced
  1 serrano or jalepeno, rough chop, seeds kept are optional if you want the extra heat
  1/2 - 1 c. rough chopped cilantro, some stems are fine
  3/4 c. chicken stock
  3 + garlic cloves, peeled and rough chopped
  3 lbs. pork shoulder - shoulder, shoulder, shoulder, shoulder - this is the tastiest cut. If you cannot find this, butt will do. (Don't we need to rename that, yet? Hind? Back roast? Moving on...)
  
  

  • Lightly oil tomatillos, place on a foil lined baking sheet. Roast in a 425-450 degree oven until soft and charred - 20-25 minutes. This will depend on how accurate your oven is. If you don't want to wait until they are charred, soft is fine. They will be oozing their tart delicious insides, skins broken.
  • Pre-heat the oven down to 325 degrees.
    
  • Generously salt and pepper the pork roast, sear in a saute pan with hot oil. Let it brown on all sides. If you feel you want to cut the roast into two smaller pieces, go sear and then braise, fine & dandy.
    
  • In a food processor, add the roasted tomatillos, cilantro, stock, jalepeno, garlic, additional salt and pepper if needed. Taste before using it to braise the roast, adjust if necessary.
    
  • In a stock pot, place the browned roast, the onions and tomatillo sauce, cover. This part is up to you. It will be done in as little as three hours, but I use bigger pieces and let it go at least four hours.
    
  • Here's the Me Part. I don't serve this the day I make it. I let it cool in the pan and refrigerate over night. It will congeal. The next day I will remove the pork and pull it apart in large-ish chunck (golf ball size) and put it back in the pot, then slowly reheat it.
  • Depending on how long you let it braise in the first cooking, how long you let it re-heat and how big the chunks are, you will either have chunky pork or shredded pork. Full of flavor either way.
    

  My pictures above show swimming pork. I did 4x the recipe on that particular occasion. Perfect for freezing some to have on hand when the day is long and those cute little Bittersweet kids are hungry...as usual. Someday they are going to find out that most people do not make flour tortillas. That will make them come back home once in a while ~ *weg*
  
  
  Toodles!
  xoxo
  
  
  
  
  
• December 11, 2009
• 15:38

  Sugar cookies ~

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  Cookies on a cold day ~ mmmmm.
  
  
  There is a book that I turn to every year during this season. It contains the most wonderful toffee recipe I've ever made. It has become a favorite Christmas cookie book. There is this sugar cookie recipe from the book. I can't speak highly enough of the recipes developed by Rose Levy Beranbaum, the high quality in the end result is always there.
  
  I consider the lemon zest to be optional if I know these are being served with coffee.
  
  I whip up an egg white with some water, paint it on the desired area with my finger - *shock and horrors* - then dredge it though sugar set aside in a bowl. The stamp ~ very fun.
  
  Toodles ~
  xoxo
  
  
• December 08, 2009
• 7:28

  Pumpkin Streusel Tart ~

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  This is a design post. I had not thought of some of the items I post as that, but now I see it that way. As recipes are abundant and variations are slim on traditional goodies, what is, for me, another fun aspect to trying something "new-ish" is the way it will look in the end. I've got the taste part down.
  
  I am sure many have thought of an idea for a finished baked item, knowing they cannot be the first, they simply have not run across it before without searching it out. I’ve done that recently, using Google’s Image search to see what is out there. I thought - Hey! Eggnog pudding. Yes, there is was. Then I thought…streusel on a pumpkin tart would be pretty. Yes, it’s out there. Nothing is new. Or is it everything old is new again?
  
  This recipe was the inspiration. I don’t usually care for oatmeal on most items calling for streusel so I used my favorite recipe. I’m sure you all have your favorite pumpkin pie recipe and crust as well. I play around with pumpkin filling each year, but crusts, I tend to stick with a familiar pate brisee. I'm leaving the pie filling up to you. It's not as deep as a pumpkin pie, so amount and baking time will vary. I assume most know these things...you are wandering the web looking at a baking site. *smiling*
  
  The streusel will show up repeatedly in this blog, it is a favorite accent of mine.
  
  This makes two 8-10 tarts.
  
  Pate brisee ~
  
  2 ½ c. flour
  2 T. sugar
  1 tsp. salt
  16 T. butter, chilled, cubed
  5 T. water
  
  I do this in my food processor, adding water after the butter has been cut into the flour, the usual routine. Most of the time when I make a filled tart, I roll out this dough, forming it into the pan, then chill for an hour or two before filling and baking. If it’s a blind bake or partial, then the dough gets a chill before rolling and another chill before baking.
  
  Toodles!
  xoxo
  
• December 04, 2009
• 14:40

  Brown Sugar Pudding ~

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  Brown Sugar Pudding ~
  
  Foodie Friday! My first. What a wonderful way to motivate myself to slow down and find one small thing in the kitchen that is unusual and different for us to eat. I can appreciate the work and love of baking and cooking, participating in Foodie Friday makes me appreciate it a little more fully than being on automatic.
  
  I have pudding on my brain. It’s been lingering and for me that means “go with that”. I haven’t made pudding in years. I remember it as a child, but only from a box…which I find a bit puzzling as my mother was a wonderful scratch baker. Ack! Memories of boxed cake mixes in the cupboard are surfacing as I type. Okay. I can re-write my past. Ohhmmmm(insert meditation sound of choice.)
  
  This is from my very old, falling apart, torn, ripped up binding 1953 printing of the original 1931 version (I think) of “The Joy of Cooking”. I lifted it from home when I ran off into the world on my own in 1983. It wasn’t in grand condition then either.
  
  I like the way the recipes are worded through out this book. It’s written of “a quick fire” instead of high heat on a burner. It writes of yeast in a way that is not available readily today. If I need to know how to skin a rabbit or squirrel with recipes to follow, I’m good to go with this version.
  
  The original is listed under “Caramel cornstarch pudding”. I’d not seen a recipe with both cornstarch and eggs. I have a preference to stay away from cornstarch as a thickener, eggs being my choice in regards to pudding. I switched out the sugars, added a touch more butter, changed the name here because I didn’t caramelize white sugar.
  
  Brown sugar pudding ~
  (a rather soft pudding)
  
  1 ¾ c. milk
  1 c. brown sugar, firmly packed
  
  ¼ c. milk
  2 T. cornstarch
  
  2 egg yolks, slightly beaten
  
  1/8 tsp. salt
  2 T. butter
  1 tsp. vanilla extract
  

  • Mix the cornstarch and ¼ milk, set aside.
  • Whip the yolks slightly in a bowl.
  • Put the milk in a sauce pan over medium heat. When the chill is off, add the brown sugar, whisk to dissolve. Add the salt.
  • Stir in the cornstarch mixture, whisk for about 4-5 minutes over med-high flame.
  • Ladle out a bit of the sugar-milk mixture into the eggs to temper. Return egg mixture to pan.
  • Bring just to a boil - look for thickening and big fat busted bubbles, stirring constantly. (It will be quite foamy, but that settles after removed from the heat.)
  • Turn off the heat, whisk in the butter. Add vanilla.
  • Ladle into cups ~ or whatever your whim speaks to you.
    

  
  Toodles!
  xoxo
  
  
  
  
  
  
• November 27, 2009
• 17:22

  Nutmeg Cannolipoleon ~

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  Coming home after Thanksgiving dinner at a friends (it was very nice, thank you) I was taking a peek at Foodgawker and I noticed a Daring Baker's Challenge photo. I realized that this would be my first time to join along after registering in October. Then it hit my disorganized mind that The Daring Kitchen is not my personal secretary...there would be no email reminder that the challenge is posted. Duh me. I went to the site to take a little closer look at the details. I found out with a day's notice that I had until the 27th to do the challenge or say I wouldn't be participating. I didn't want to miss the first opportunity.
  
  Guess what I did today? :) I made a nutmeg cannolipoleon.
  Just one. Got the picture. Got the post done in time. Thank goodness for a weekend alone.
  
  
  Daring Bakers November 2009 challenge hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives
  
  
  1 c. flour
  2 T. sugar
  1/4 tsp. salt
  1/2 tsp. cocoa powder
  2 T. sugar
  1/4 c. sweet wine
  
  

  • In a mixer, put in dry ingredients.
  • Mix the oil, vinegar and enough wine to make a soft dough.
  • Turn out and kneed lightly until smooth.
  • Chill for two hours or for as long as overnight.

  
  Roll out dough a quarter at time either by rolling pin or pasta machine. 1/16" or less. Cut out desired pieces, keep covered.
  
  Heat at least 3" of oil to 375 degrees. Fry pieces one or two at a time depending on the room in the pan. These will fry up pretty quickly. Drain on paper towels.
  
  The filling isn't traditional as far as I can tell from what I've read online. An Italian in New York might want to slap me, but I really wanted the flavor of some cream cheese.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  Filling ~
  
  4 oz. ricotta, whole milk
  4 oz. cream cheese
  3/4 c. powdered sugar
  1 tsp. vanilla
  Nutmeg to preference
  
  
  If you prefer something lighter, whip some heavy cream and fold into the nutmeg cream.
  
  

  
  
  

  
• November 21, 2009
• 18:17

  Simply a picture ~

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  Pumpkin cake with cream cheese frosting. Simple, yet addicting.
  
  I enjoyed eating the cuttings from this one!
  
  Toodles!
  xoxo
  
• November 15, 2009
• 13:27

  Pear quick bread ~

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  Pear quick bread ~ I was really happy with this version of a pear quick bread. I loved the subtly of the pears along with the contrast of an occasional blueberry. I could really taste the pears, something I didn’t want to overpower with too much spice. Soft, moist cubes tucked in a moist batter.
  
  I made this two ways. One batch I made with oil, the other with butter. I don’t stand on the butter soapbox as an all encompassing superior choice. I prefer the one with the butter for taste, it has a soft rich texture. I can appreciate a different neutral flavor that oil provides other ingredients, along with it‘s slightly spongy-dense moist consistency. I list both options.
  
  If you feel it can take more spice, so be it. I’m not big on cinnamon for pear bread, I will pick a combo of nutmeg and cardamom, heavier on the nutmeg. Both freshly ground. White cardamom pods if you can find them.
  
  Pear quick bread ~
  
  3 ½ c. flour
  ½ tsp. baking soda
  ½ tsp. baking powder
  ½ salt
  ¾ tsp. cardamom
  ¾ tsp. nutmeg
  
  1 ½ c. brown sugar
  1 c. white sugar
  1 c. oil (or 2 sticks butter melted and cooled slightly)
  3 eggs
  1 tsp. vanilla
  
  1 ½ c. buttermilk
  
  2-3 bosc pears, approx. 2 ½ c. diced
  Sprinkling of blueberries on top of batter, frozen work fine.
  Sprinkling of pecans
  Streusel

  • Mix the dry ingredients, set aside.
  • Mix the sugar with the oil or butter, mix well.
  • Add vanilla.
  • Add eggs and whip well after each addition.
  • Alternate buttermilk and flour in thirds.
  • Pour into prepared 9”x5” loaf pans.
  • Sprinkle on few blueberries on top of the batter, add struesel and a few extra pecans.
  • Bake at 325 for a softer loaf - started checking at 55 minutes - it could go as long as 75 minutes. Bake at 350 degrees for a firmer loaf, start checking at 50 minutes, could go as long as 65.
  • Removed from pans after 5-10 minutes.
  • Give one away to an appreciative sweet tooth.

  This is pretty with a soft sprinkling of powdered sugar after it’s cooled.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  Toodles ~
  xoxo
• 10:41

  Simply pictures ~

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  A donation for a holiday fundraiser.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  A three layer cake consisting of one layer of hazelnut cake sandwiched between two layers of fudge cake. Praline buttercream inside, dressed in chocolate ganache, accented with bittersweet chocolate dough leaves.
  
  
  
  
  
• November 03, 2009
• 21:34

  Simply pictures ~

   » ‎ An Eskimo bakes

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  This was sooooooooo much fun to do.
  
  Toodles ~
  xoxo
  
• October 13, 2009
• 16:40

  Hot chocolate crumb cake ~

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  Hot chocolate crumb cake ~
  
  Oooooo…this was a hit with the Round Table Taste Testers. It’s a diverse group, I tell ya. A six year old is honest without awareness of manners and the twelve year has had an adult palette since he was a wee one. That ten year old, well, she’s silent in her opinion if she doesn’t love something, but there is no mistaking the results by the amount of food left on her plate. This was recipe got a score of Three Clean Plates. Hey. I like that. I’m going to use it again. Where can I find how to get make a rating gif/photo like that? Anyone?
  
  The original recipe is attributed to a Woman’s Day holiday magazine edition. I cannot find the original online. I played with changes of pan size and leavening because I wanted a higher rise than the original, a white sugar instead of brown because I didn’t want the molasses to come through, a little more sugar, added instant espresso to kick up the chocolate flavor, my favorite streusel recipe and pecans, because I want ‘em.
  
  Why did I name it Hot Chocolate Crumb Cake? Because we cut into it less than ten minutes out of the oven and it was melty-yummy. I knew it’s consistency would be soft, but not airy because of the warm temperature. It is dense and soft the next day, but served warm….definitely worth the timing to make this particular recipe to serve soon after it comes out of the oven.
  
  Start with the streusel ~
  
  4 T. butter, melted and cooled slightly
  ¼ c. flour
  ¼ c. sugar
  ¼ c. finely chopped pecans
  
  Mix and set aside.
  
  Hot chocolate crumb cake ~
  
  4 oz. butter
  1 c. chocolate chips, dark or semi-sweet
  2/3 c. sugar
  2 eggs
  1 T. instant espresso
  1 ¼ unbleached flour
  1/8 tsp. baking soda
  1/8 tsp. baking powder
  ½ tsp. salt
  
  

  • Melt the butter and chocolate on low. Set aside to cool a bit.

  • Prep an 8” springform pan with with a bottom round of parchment and sides greased.

  • Mix flour, baking soda, baking powder, salt. Set aside.

  • Mix the sugar, eggs and instant espresso until espresso is dissolved and starting to lighten. Slowly add chocolate and butter mixture.

  • Mix in the flour mixture until just combined without lumps.

  • Add a ½ c. of chocolate chips and ½ c. of chopped pecans.

  • Put batter into pan. Bake @ 350 degrees for 40-55 minutes. Start checking at 40, remove when just barely any crumbs cling to the toothpick.

  • Let sit about ten minutes, slide a knife around the edges and release from pan. Serve warm.

  
  
  Toodles ~
  xoxo
  
• October 08, 2009
• 16:49

  Simply pictures with Pumpkin pound cake recipe ~

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  Fall Art Hop dessert table at Thump, October 2nd. Always such a joy to be a participant.
  
  

  • Pumpkin coconut layer cake dressed in caramel Swiss meringue buttercream - truly yummy.
  • Pecan cake dressed in caramel Swiss meringue buttercream - again, truly yummy.
    
  • Cocoa-spice cookies
  • Nutmeg sugar cookies
  • Banana bread
  • White spice pound cake
  • Pumpkin pound cake
    
  • Pumpkin-chocolate tart
    

  
  I don't remember where I picked up the pumpkin pound cake recipe or if it was one that I adjusted to it's current stage. Either way, there are variations galore on the web, give or take an egg, buttermilk or sour cream, butter or oil. It's a good keeper and very easy to put together. Drizzle it with some maple glaze or dust with powdered sugar. Enjoy.
  
  
  
  
  Sour cream pumpkin pound cake
  
  3 cups all-purpose flour (I use unbleached flour)
  1 tablespoon pumpkin spice (or a combo of nutmeg, cinnamon, ginger and hints of clove and allspice)
  1 teaspoon baking soda
  1 teaspoon baking powder
  1 teaspoon salt
  2 cups granulated sugar
  1 cup (2 sticks) butter or margarine, softened
  4 large eggs
  1 cup pumpkin puree (not pumpkin pie filling)
  1 cup sour cream
  2 teaspoons vanilla extract
  
  

  • Combine flour, spices, baking soda, baking powder, and salt in medium bowl.

  • Cream granulated sugar and butter until light and fluffy.

  • Add eggs one at a time, beating well after each addition.

  • Add pumpkin, sour cream, and vanilla extract; mix well.

  • Gradually beat in flour mixture.

  
  Spoon into prepared pan.
  
  Bake for 55 to 60 minutes or until wooden toothpick inserted in cake comes out clean. Let cool in pan 10 minutes if using a decorative pan before inverting.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  Toodles ~
  xoxo
  
• October 04, 2009
• 17:30

  Boysenberry whole wheat muffins ~

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  Cultus Lake muffins ~
  
  Easing the guilt of sweets, whole wheat muffins. Boysenberry muffins. Pretty muffins. Tasty muffins.
  
  I never cared for whole wheat muffins until I tried one at a lovely place in Redmond, One Street Down Cafe. Inside are gorgeous Venetian plaster walls that I could not stop touching, even though my friend told me to stop stroking the walls. I didn’t listen. It was such a warm place, that doesn’t come from decoration, but from the owner of a place. I’m kicking myself at the moment, because I’m horrible at remembering names, but I do remember how someone makes me feels. The owner is genuine friendly.
  
  I don’t often order baked goods or buy them. When I’m in the mood and do not want to bake one thing, I order them as a treat. Sometimes it’s purely out of sheer curiosity to see the consistency of an item that has been baked by another. From a bakers point of view, the muffins were gorgeous at One Street Down. After I heard they were whole wheat, I just had to find out what they tasted like, what was the interior. I took a muffin back to my table and proceeded to take it apart, see the crumb, the softness. It’s a curious exam, never a judgment. It was a plain muffin, no add-ins. The taste was wonderful, the moistness was there in a whole grain product. I was enamored with the muffin as much as their walls. You see, whole wheat could ease some guilt of feeding muffins to my kidlets.
  
  I complimented the owner, as deserved, for a light, moist, whole wheat muffin that wasn’t too sweet. She said she would share the recipe. !! Turns out, I have the very same cookbook. I’ve had it for over 20 years.
  
  Now my muffins have never turned out as gorgeous as hers, I get a lip and height, but not a perfect dome as found in her restaurant. I add berries because they are the family favorite. I’ve done slight adjusting to the original recipe, as I add frozen berries to the mix, making them bake longer, berries also holding moisture.
  
  
  Makes 9-12, depending on your add-ins and how you scoop.
  
  1 stick butter, softened
  1 c. brown sugar, packed
  1 egg
  2 c. whole wheat flour
  1 tsp. baking soda
  ½ - 1 c. buttermilk - play with this
  ½ tsp. vanilla
  
  1 c. chopped frozen boysenberries
  Zest of one lemon
  
  
  
  

  • Cream butter and sugar.

  • Add egg.

  • Add flour and buttermilk alternatively.

  • Fold in any additions you might have.

  Bake at 375 degrees, 25-35 minutes. This depends on what your additions are, if using frozen berries, it increases the bake time.
  
  Toodles ~
  xoxo
  
  
• September 15, 2009
• 19:06

  Gardenias ~ oh the scent

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  ,
  When I stack a white cake it takes me on a short memory path of the past, of work I’ve done - B.C. - before children. I used to make custom slipcovers and pillows. I did this in the South, north Florida, next town over was in Georgia. Now fabrics in the South are much different that those used here, they are lighter, brighter, more…well, seemingly to me, more feminine. At least that is how it was back then. When we’d come back home (Oregon) for a visit, I’d notice how much darker and heavier the fabric and décor was in the stores and homes. It’s the climate. I prefer colder weather, I prefer the fabric of Southern taste. Back home now, I have both.
  
  During that time in the South I created in fabric, feeding my need to be creative with my hands, eyes and mind combined. I had a three month wait list during slipcover season - who knew there was a season? I didn’t know that before I started sewing in that venue. When I did this some 15ish years ago, it was at the height of slipcovers in off-white. I used to almost cringe at the idea of yet another off-white order on the books. When all was said and done, when the slipcover went on the furniture it was a smiling content moment…all forgotten that I had been going through the motions with white fuzz all over me and glad I could buy off-white thread in bulk. They were simply beautiful ~ fresh, clean, invigorating and inviting in their simple off-white color.
  
  An off-white cake. I don’t cringe whatsoever like I did with off white slipcover orders, but rather it makes me happy to receive simple white cakes as much as any other order. I love the look of an off-white wedding cake. Simply beautiful, elegant or casual, always inviting. Adding a ribbon of sugar dough, butter cream dots or flowers, it’s a perfect backdrop. I think part of the content smile when it’s assembled is knowing what it’s a part of ~ fresh love going out in the world as a union of two, full of hope and partnered strength.
• September 06, 2009
• 23:01

  [nt]

   » ‎ An Eskimo bakes

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  I was so happy with this dessert table and the pictures, too.
  
  This was for Art Walk this past Friday - all nibbles were nibbled and gone in a steady stream. Feeding people is so fun!
  
  

  • Marionberry-lemon cake with lemon cream cheese frosting
  • Hummingbird mini-cupcakes
    
  • Brownie bites
  • Lemon sables
  • Meringue kisses dipped in chocolate

  
  
  I'll be doing another table during Art Hop, October 2nd. A fall theme consisting of either a festive bright halloween theme or an autumn tone theme - but warm spiced flavors celebrating a cozier few months ahead...come on Fall...I've miss you!!
  
  Toodles!
  xoxo
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  (Well, I had to put this in...two of three people I love the most.)
• August 06, 2009
• 17:18

  A birthday cake of a baker's son ~

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  "What kind of cake do you want for your birthday?", said me.
  
  "I waaaannnt..........a chocolate cake, with vanilla buttercream, coconut all over and chocolate ganache drizzled on top.", said pending 12 year old Nicholas.
  
  Wow. I didn't see that one coming. Should have...since my ten year old asked for a coconut cake with strawberry filling and plain buttercream.
  
  The above picture....the last slice...always in the possession of the birthday child. It was one delicious cake!
  
  Have I mentioned I love baking cakes?
  
  Toodles ~
  xoxo
  
• August 05, 2009
• 11:28

  Watermelon juice *Ahhhh*

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  Watermelon of my dreams! Seeded!!
  
  First things first.
  
  Simple syrup ~
  
  1/2 c. sugar
  1/2 c. water
  
  Heat over low, swirl pot now and then to dissolve the sugar. No need to bring to a boil. Do let it cool.
  
  
  
  
  7 cups watermelon, seeded and whirred up in a blender, then put through a strainer.
  3 c. water - more or less to taste, start with less
  
  Add as much simple syrup as you desire. Taste as you go along. Brighten it up with some lemon juice. Chill and serve over ice.
  
  Yummers! Perfect for lake day....which is tomorrow.
  
  Toodles ~
  xoxo
  
  
  
  
  
  
• July 23, 2009
• 15:59

  Pie, pie, pie and more pie ~

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  The cherries were so gorgeous, plump and dark, the pies came out looking like blackberry. Oh…but the sweet cherry taste. *swoon*
  
  Rhubarb pie…which camp are you in? Love it? Don’t care for it? More, more, more, pretty please. Miss Mary Not So Contrary has it growing at her place in Redmond. Growing. Unused. Not clipped. More importantly, not in my home where it should be macerating in sugar on my kitchen counter! *ha* I hope to make a trip out that-a-way to pick up some pinkish stalks.
  
  
  
  
  What is this post about? It’s about tapioca. Specifically, this tapioca in pies as the thickener. I remember tapioca in the cupboards of my childhood home, used for pudding and as a thickener. Sitting here a little puzzled, wondering what my Grandmother used in her pies. Being a farm wife of long ago, it could have been flour or cornstarch instead of tapioca…..hmmm…..it would be nice to know. But I don’t.
  
  This recipe is for Bing cherries. If you use Royal Anne or Rainer, less sugar will be necessary. This amount is for smaller pies,or a medium pie, but not quite enough for a standard double crust pie. Double for a standard size, double crust pie.
  
  Sweet cherry filling ~
  
  4 c. pitted and halved Bing cherries
  1/4 c. sugar
  2 T. minute tapioca
  Barely a pinch of salt
  2 tsp. lemon juice
  Lemon zest - if desired
  Dot with bits of butter
  
  
  Rhubarb filling ~
  
  3 c. chopped rhubarb
  1/2 -3/4 c. sugar - I like it tart
  2 tsp. lemon juice
  3 T. minute tapioca
  Barely a pinch of salt
  Dot with bits of butter
  
  Gather your favorite pie crust recipe. What is your mood? Mini pies? Mini galette? Only have enough peaches like I did for a medium galette?
  
  Notes ~
  
  

  • I don't care for really sweet pies, so if you like more sugar, add it. Take a taste of the raw fruit before you add the tapioca to gage what you prefer.
  • If you use tapioca with a pie that has exposed fruit, such as a galette, the exposed part will have some little hard bits of cooked tapioca. If you are making an open face pie, find a recipe using cornstarch instead.
  • I like to start the pies in a 400-425 degree oven for five minutes, then reduce to 350-375 degrees for the remaining bake time.
    
  • I don't care for sour cherry pies, so I have no input on the needed increased sugar amounts.
  • I brush the crust before baking with an egg wash. One egg, 2T. water. I like the look of raw sugar sprinkled on top.
    

  
  
  
  
  
  
  
  
  
  
  
  
  
  
  Sweet seepage. MMMmmmm.
  
  Toodles ~
  xoxo
• July 20, 2009
• 10:22

  Oy vey ~

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  One of those days? No. Mornings. No. Weeks? Oh, I hope not.
  
  When my mind is vividly elsewhere - Muffin Monday for the kids ends up as Muffin Mess Monday. They ate them happily, even returning for another.....blob.
  
  I will post this recipe later this week ~ *ha* I will hope that your mind is on the task at hand if you decide to use the recipe and that...
  
  1. You use a good spray coating on the muffin tin and...
  2. You know when to toss out an all too worn muffin tin that has seen it's day.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  I did make this batch in the morning hours with my auburn hair baby, the one that gets up before the others. Alone in the kitchen with my girl. Ain't love grand?
  
  Toodles ~
  xoxo
  
  
  
  
• July 07, 2009
• 9:54

  Lemon cherry cake ~

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  I grew up in a time when the only cherries my family had were the ones we picked ourselves from my Grandmother’s trees. She had two trees, one Bing and one Royal Anne. I loved those trees. I would stand underneath it in rapture at *ALL* those cherries of mine. Mine. Mine-mine-mine-mine. Megidtyfregity birds stealing my jewels at the top. Just because I was afraid of heights and couldn’t reach them didn’t mean they weren’t mine.
  
  During cherry season I’d say to my Grandma, “I’m going for a walk.” She’d reply, “Janet….don’t eat a lot of cherries, you’ll be too full for dinner!” It’s okay - I knew she would love me anyway. I’d lie if I had to….because there were cherries in their prime out on the side of the farmhouse. I was a weak girl.
  
  I picked up some Bings from a grocery store this week (gasp) due to their appealing price. As suspected they were not prime. The farmers market had some this past week, though the Royal Anne’s looked a little bruised from travel. I have such fond memories of how gorgeous they are right of my Grandmother’s tree, so I pass when I find them on the bruised side. What I had on hand mid-week were the Make Do Bings. They needed a little help. The color was there, but not the depth of flavor, so that meant help in the form of putting them in baked goods.
  
  There is a lemon pound cake recipe from Lori Longbotham's book all over the food web as an adapted recipe. I’m not sure what has been adapted because it’s not been changed from what I can find. It is a lovely lemon cake. I have made her recipe in the past and it is a fine one as is. I wanted a different result in texture with fruit added to it. I wanted a finer crumb that would be able to take some fruit, and because of he fresh fruit, I didn’t want the soaking method at the end of the original recipe. I went with a more concentrated lemon flavor on the exterior, provided by a glaze.
  
  I made three batches with changes, the end result is the one here. I have changed it slightly with the replacement cake flour for all-purpose, changed the measurement of the flour, switched out buttermilk for milk, bumped up the sugar a bit in the batter, added more zest and nixed the syrup basting phase after it comes out of the oven. I added cherries. I can’t quite bring myself to call it pound cake, as it has dairy. It has a dense, yet fine crumb. It has red, it has yellow, it is a pretty little cake to give away. And I did. Twice. *smiling*
  
  Lemon-cherry cake
  
  3 ¼ c. cake flour
  ½ tsp. baking soda
  ½ tsp. salt
  ¾ lb. unsalted butter ( *whoa*)
  
  1 ¾ c. sugar - feel free to bump this up to 2 c. (I will next time)
  6 eggs
  1 c. milk
  1 tsp. lemon oil
  Zest of three large lemons
  Zest of one ruby red grapefruit (? Really ? Yep.)
  1 - 1 ½ c. cherries, pitted. Either halved or quartered.
  
  
  

  • Mix the dry ingredients, set aside.
  • Cream the butter and sugar. Whip it good, get ’er fluffy.
    
  • Add the eggs one at a time, scraping the bowl before adding the next.
  • Alternate the milk and the flour mixture, in thirds, ending with the milk.
    
  • Remove from the mixer, then add the zest. If you used the whip attachment and you have a KitchenAid, then you know that zest gets caught in that cross section at the bottom…bothersome, isn’t it?
  • Add the cherries.
    
  • Scoop batter into preferred pan of choice - any 12 c. bundt style pan.
  • Bake at 325 degrees for 1 ¼ - 1 ½ hours, start checking at 75 minutes.
  • 
    

  Glaze ~
  
  2 c. powdered sugar
  Lemon juice
  Lemon zest
  
  A consistency a little thicker than maple syrup or heavy whipping cream, will give you a coating that doesn’t run off. If you prefer a thinner glaze, that is lovely too. I posted the various pictures so you see the difference in glazes. The first picture is dusted with powdered sugar.
  
  Notes ~
  
  
  

  • If you quarter the cherries -- just before adding to the batter, sprinkle them with flour. This give the perception they will not settle towards the bottom, but they do anyway. Ha. It’s a soft batter - what can one expect?
    
  • You could chop the cherries, but then miss impact of cherry flavor biting into a chunk.
  • Using a baking spray such as Baker’s Joy will give a better outer crumb than butter and flour - for the most part.

  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  Toodles ~
  xoxo
• July 05, 2009
• 10:15

  Cinnamon chip scones ~ the kid friendly scone

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  h
  Scones for my kidlets….their favorite….not mine…theirs. Cinnamon chip scones filled with these little bits. Artificial. Odd. They have pulled me in on several occasions. I tried them in a coffeecake, no, thank you - not again. I put them in cookies once, no, thank you - not again. Where they are fun to use is challah bread and scones. Great Harvest in Salem used to make a cinnamon chip bread, it was an egg based bread that was fun as a snack bread or toasted. So…if you have a good challah recipe (I do…someday it will show up here.) toss some in - - for fun.
  
  I love the bounce on these things, the height is not lacking. See the fuzzy picture for proof. *ha*
  
  Cinnamon chip scones ~
  
  3 c. flour
  3 tsp. baking powder
  ½ tsp. salt
  ½ c. sugar
  
  12 T. butter, cut into small pieces
  
  1 egg
  1 c. whipping cream
  
  1 c. add in of choice
  
  
  The usual scone drill.
  
  

  • Mix the egg with the cream.
    
  • Mix dry ingredients.
    
  • Cut the butter in until it’s small bits.
    
  • Add the egg/cream mixture and mix.
    
  • Fold in cinnamon chips.
    
  • Divide the dough in two, flatten out until ½”-¾” thick.
    
  • Cut each disk into six or eight wedges.
    
  • Baste each wedge with egg wash, sprinkle with sugar if desired.
    
  • Bake off at 425 degrees for approximately 20 minutes. Start checking early at 15 minutes.

  
  
  
  
  
  
  
  
  
  
  
  
  The kidlets #2 favorite on the scone list? Marionberry. They rate things, they’re fun.
  
  Toodles ~ xoxo
• June 26, 2009
• 8:20

  Farmer’s Market Pizza Day ~ !!!!

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  Not everything here will be sweet. I do love savories. Earlier in the day, between baking and kids and laundry and dishes and andandandand, I put together some pizza dough to rise so that we would have pizza later after picking up toppings at the Farmer’s market. This could become a semi-regular Wednesday routine considering how many options of fresh delicious toppings I can find down at the market.
  
  Every once in a while I’m off on a search and test mission for a thin, crusty, flavorful pizza dough. Missions such as that are short-lived, my attention span and awareness that I’m too lazy to deal with a pizza stone every time, heat the oven to 500 degrees, and still not be happy with the end result often equals mental notes such as, ”I won’t try that recipe again.”
  
  At home this is the crust of choice. It has just enough Other-Unusual in it to satisfy me, distracting me from a thin crust quest. This is a soft dough, it’s the milk and olive oil. I’ve made it with one rise, two rises and no rise when the fridge was looking sparse and afternoon slipped away from me. Hey. I’m a middle-aged mom with small kids. I’m tired. I’d take gingko-biloba if I could remember to buy it.
  
  From a *fabulous* cookbook. If standing in front of the cookbooks on my bookshelves and someone said I could only keep one (who IS that voice?), this would be the cookbook. Maybe. Could be. I’m pretty sure.
  
  Slightly varied from the original ~ but not by much
  
  Scant 1/3 c. warm water - 110 degrees or so
  A pinch of sugar, or a drop or two of honey, or a sprinkling of brown sugar
  2 ½ tsp. yeast
  
  Scant 1/3 c. milk
  3 T. cornmeal. Some ground corn, fine or what have you.
  
  2 T. olive oil
  1 tsp. salt
  1 ¾ c. flour
  2 T. rye flour
  Lotsa fresh ground pepper
  Pinch o’ cayenne
  Chopped up rosemary or other herbs of choice
  
  Dissolve the yeast in the water and sweetener (which is optional). Let sit.
  
  Warm the milk to room temperature, add the cornmeal. Let sit a while to soften the cornmeal.
  
  Mix dry ingredients. Okie dokie - pile the ingredients together, mix ‘em, mix ‘em some more, knead it via hand or mixer.
  
  Place luscious soft dough into an oiled bowl and let rise until double. Punch down and let rise again if you have the time. Use when ready.
  
  This will cover a half sheet pan. You can make two smaller pizzas. Bake off anywhere from 425-500 degrees, depending on how you want the end result. If you use 500 degrees, start checking at 8 minutes. I use the bottom shelf of the oven and hover at around 475 in my gas oven.
  
  Notes ~
  
  

  • A film of olive oil before putting on any topping will stop that wet layer. I will spread out a film of oil, then add a sprinkling of kosher salt before toppings.

  • Aren’t sliced tomatoes so much easier, fresher and yummie-simple instead of making pizza sauce? Yes. Two of my three children do not agree. Harumphf.

  
  Xoxo
  Toodles!
• June 10, 2009
• 9:38

  Boysenberries remembered ~

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  Now that the height of succulent fruit is about to come into season, I am missing one fruit in particular. Can someone tell me where to find a watermelon with seeds? Huge, oval, green - full of anticipation - a fruit blimp, that if cracked open would rain pink-hued juice so sweet one would naturally turn their lips upward to quench their desire at the sight, while dodging delicate seeds that could do no harm. Where did those watermelons go? I don’t want seedless watermelon. I want lush. I’m tired of turning around and seeing bowling ball size watermelon in the stores. I’m holding out for the blimps, I tell ya. When I do, I’ll be typing with sticky fingers and serving my kidlets fresh watermelon juice over ice.
  
  Boysenberries ~ I can still find! Thank goodness. Loganberries are another story, but I’ve not been to the valley to pick fruit since returning home five and a half years ago. Boysenberries, aside from fun to say out loud repeatedly (try it fast) are a delicate sweet yet tart berry. Man, they are juicy-fat. Just how I like ‘em, baby. I remember picking this variety on my Grandma’s farm - they were the ones that would burst in my fingers if touched with a heavy hand. They emit a warmth more so than other berry varieties on the vine, their ample juice inside heated by the sun. De-li-cate.
  
  Fresh won’t be coming until a month of so from now, get ready. It’s a short season. If you want boysenberries at the ready, go here for IQF.
  
  The following recipe could very well be one of my top two favorite coffeecake recipes for the following reason - - it’s the kind that tastes sweetly comforting when it’s warm and fresh. When I see “melted butter’ in a recipe for coffeecake, my mind zips to a full-figured woman in an apron, moving with common assurance in the kitchen. I feel young in the memory. Melting butter for baked goodies was for women that had a special treat to get ready for their families before they woke for the day. No time to let butter come to room temp, no KitchenAids that could beat cold butter into submission in the wee hours. Picture a soft starting weekend day, or a summer morning without obligations. Shhh, let me have my fantasies. I’m not naïve enough to think all women back in the day liked their domestic duties, truly their choices were so much less than we have today. I appreciate the effort, nuturing no matter the path to the end result of our mothers and grandmothers. Warm, sweet and soft on the table, warm, sweet and soft was the woman in the kitchen.
  
  The recipe is adapted from this little book. I add a touch more sugar, use buttermilk instead of milk, add salt since I use unsalted butter, add vanilla and lemon zest.
  
  
  Fresh Berry Coffeecake
  (eat warm - it‘s not a keeper)
  
  1 ½ c. flour
  ½ c. plus 2 T. sugar
  2 tsp. baking powder
  ½ tsp. salt
  
  1 stick unsalted butter, melted - cooled slightly
  ½ c. buttermilk
  1 egg, lightly beaten
  1 tsp. vanilla Zest of ½-1 lemon
  
  A cup of frozen berries of choice, coarsely chopped if not raspberries. If using fresh, no need to chop.
  
  Streusel topping ~
  1/4 c. chopped nuts
  1/2 c. brown or white sugar (I use white)
  1/2 c. flour
  2 T. melted butter
  
  

  • Mix dry ingredients.
  • Add milk to warm butter, mix together to bring milk to room temp.
  • Add vanilla and zest.
  • Make a well in the dry ingredients, pour in the wet, add the egg. Fold together until just combined. This is a loose batter.
  • Spoon two-thirds of the batter into your pan, sprinkle berries over batter, top with remaining batter.
  • Sprinkle with streusel.

  
  Bake @ 350 degrees. See time notes below.
  
  After it comes out of the oven, let sit about 15 minutes before cutting. Dust with powdered sugar if desired.
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  Notes ~
  
  Here’s the vague part of my instructional personality again ~ baking time varies according to pan size, volume and flavors used.
  

  • Using frozen berries and two 6” pans, it could be almost 40 minutes before they are done.
  • If you use a 9” roundpan and fresh berries, it could be done in 30-35 minutes.
  • If you use an 8” round pan and frozen berries, it could take 40 minutes.
  • If you double this recipe, it fits nicely in a 12” round pan - a generous size to bake quickly before heading out the door to a morning gathering. Do not double the leavening, multiply by 1.5.
    
  • If you multiply the recipe by 1.5, you get a nicely fat product in two 6” pans and….it could take beyond 40 minutes.
  • If you use a 9" square as it says in the original recipe with fresh fruit, it takes 25-30 minutes at 375 degrees. I keep my oven to 350 on this recipe.
  • Point being, start checking at 30 minutes and go from there. I assume you all know the press and bounce back touch, or use a toothpick to test for crumb.
  • Variations ~ oh…so many. Sans berries and add spice of choice. Nutmeg in a warm fluffy coffeecake is soothing.
  • I’ve used brown sugar in place of white, added apples, added spice ~ fall options.

  
  Berries ~ coming soon!!! *clapping* my hands in glee. I love my Oregon.
  Toodles ~ xoxo
• June 05, 2009
• 23:26

  Pink. Sweets. Pink sweets.

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  ,
  I was so happy with the simple way these treats turned out. It was a lesson in make, bake, love, accept and let go. It was Annie's 10th birthday this year, she had not had a party since she was three, but had been asking for several years. Well...I do admit to not being the fun one - this being a blog on my personal baking habits, I won't go into my unfunNESS or how life can be a full plate, blah, blah, blah....moving on to...(briefly)...
  
  ...my snobbery at making every little thing myself. There is still the lingering part of me that feels homemade pink marshmallows dusted with sparkly pink-tinted powdered sugar would have been...ummmm....what is a better anyway? One thing I've learned about baking for those that love sweets - it's subjective when it comes to taste preference. For this party, I put away my little drawstring pouch of snobbery that holds my love of all sweets with their name of origin in a language other than English. Back to.....
  
  Marshmallow pops!!!! They were fun and enticing to ten year old girls. I call that a success, especially when they go back for a third helping.
  
  Annabelle helped with the menu and picked the colors. Okay...so it amounted to "I want pink and green" and I ran with the rest. As long as it was pretty in her eyes and sugary, I got the thumbs up. Simple and easy. Marshmallow pops, cake pops, the cake, candy coated pretzels and cheddar bunnies. Yes, I put out some cheese - to assuage the guilt of so much....sugar.
  
  The cake - her choice. Coconut cake with strawberry filling and classic buttercream with tinted white chocolate dots. We sat at the table together talking about placement of dots on her cake and was she okay with this or that dot placed here or there. I did pretty well - after all - I'm in practice to not be the bride's mother from h*ll when it comes to voicing opinions on how things "should" look on a cake.
  
  In my cake world, I think the sun rises and falls on the author of this book. The strawberry filling I made came from her book, it's her strawberry conserve recipe and a darn fine one. Her blog is in my listing. I look forward to the day her new book is released.
  
  When the party was done, I smiled at my auburn-haired baby...that hit double digits in age...and said yes to her question asking for another marshmallow pop.
  
• May 26, 2009
• 18:53

  *Blurt*

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  [www.towertheatre.org]
  
  
  Photos of the evening ~
  (Wishing I had the one on the site below)
  
  [photogallery.onthego-go.com]
  
  
  
  Fudge cake with praline espresso buttercream filling, draped in ganache, accessorized with tinted white chocolate tiles .
• May 25, 2009
• 23:28

  Cocoa-banana bread and originality pondered

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  I love reading recipes. *Thud* There is nothing new in that statement. Reading a food list to join, stating X-number of blog entries are required before being allowed to join, I get that, which makes sense to me. What caught my eye, what has been lingering on my mind since, was one of the requirements….”must be an original recipe”. I’ve felt nothing is really new. Isn’t one chocolate buttermilk cake similar in most ways to the next chocolate buttermilk cake? Sure, slight ingredient variations, but new? No. Enjoyable? Oh, to me ~ absolutely. In those variations I find my interest, what draws me in, where I can get lost for a few moments.

  
  

  Glancing over the ingredients, comparing the amount of flour to the sugar to the dairy to the fat of choice, even to the number of eggs, and then judging the texture, the level of sweetness. Ahhhh……….

  
  

  Cocoa-banana bread. Not new. But a recipe that has changed evolved and adjusted over time. I’m not beyond tweaking it again on a whim, but it has remained as listed below for some time now. I’m happy with it ~
  

  
  

  COCOA-BANANA BREAD

  
  

  4 c. flour, unbleached

  1 c. cocoa

  ½ tsp. salt

  1 tsp. baking soda

  ½ tsp. baking powder

  
  

  2 ¾ c. sugar

  2/3 c. oil

  4 eggs

  1 tsp. vanilla

  
  

  1 1/3 c. buttermilk

  
  

  6 bananas

  1 c. chocolate chips

  Optional nuts – 1 c.

  
  

  Preheat the oven to 325 degrees. Grease and line sides and bottom of two 9” x 5” loaf pans with parchment.

  
  

  Mix flour, cocoa, salt and leavening in a bowl, set aside.

  
  

  Mix sugar, eggs, oil and vanilla on high for two-three minutes.

  
  

  In thirds, alternate dry ingredients with the buttermilk, starting with flour, ending with buttermilk.

  
  

  Add bananas and mix just until blended. Remove mixing bowl from mixer and fold in chocolate chips.

  
  

  Bake for 65-80 minutes. That’s quite the range, isn’t it? Yep, I don’t know your oven, only mine.

  
  

  Now the notes ~ I almost always have notes.

  • Yes, I like butter. I feel it’s glory. Go right ahead. Melt the same amount of butter (slightly cooled) and add in place of oil. Or cream softened butter with the sugar, and then add eggs.
  • The particular bread in the picture was made with four bananas mooshed, two chopped and folded in. Mooshing the banana in a separate bowl to your level of chunky love works. I do like seeing a bit of banana in the final result…even if they look like apples.
  • I usually have to adjust leavening in some recipes even though I’m only baking at almost 3000 ft.
  • I like mini-chocolate chips more so than regular size. Regular size is what I use most often, as I can get those readily in bulk at a better price.
  • The glaze is simply powdered sugar, some cocoa, some vanilla, some water. Chocolate ganache is much yummier.
  • The sprinkles? I had some praline leftover from a cake order. That is something else I’ll have to blather on about – Filbert Love, Oregon style.
  • I feel protective of my recipes, but since I still remember that nothing is really new….and knowing that letting go of control feels good…that includes sharing….I send this out there with a breath of fresh mental air ~
    

  
  

  I hope you find it. Let me know when you do. *wink*

  
  

  Xoxo

  Toodles!
  

  

  
• May 24, 2009
• 22:07

  This is ...

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  This is the other tart I made the same day as the one below. I'm still looking for the perfect serving dish that fits this tart pan.
  
  Tomorrow ~ I hope to get up the cocoa-banana bread. Keeping my fingers crossed for some decent pictures.
• May 17, 2009
• 14:40

  Raising a glass to Karin *clink* (blueberry 'tini, darlin')

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  Going back about three weeks in the baking history ~ tarts baked for a couple of sweet Taurus women ~
  
  My first fruit tart of the year, using my petal ring. I used frozen berries, as it really isn't peak fruit season here in Oregon. I'd much prefer consistent quality frozen fruit over imported and mediocre. Come summer, yes - fresh preferred. I added raspberries with the blueberries, just about a quarter as much. I like my fruit tarts to be...well...to have a hint of tart. I prefer a non-too-sweet result. Lemon zest ~ always.
  
  
  
  It went something like this.
  
  4 c. blueberries
  1 c. raspberries
  2 tsp. cornstarch
  1/2 c. sugar
  Zest of half a lemon
  Barely a smidge of salt
  
  Glaze for accents
  An egg, beaten with a bit of water. A bit? Maybe a 3 tablespoons? That sounds about right.
  Sugar, raw or granulated
  
  My favorite tart shells as of the past few years are the versions without water, though include egg. Not wanting to sift through my cookbooks (yes, yes...I know I need to gather my master recipes into one spot), I did what so many before me have done. Google, please. This is where you will find the recipe I used for this tart. I did not par-bake. I start watching my thinner baked open tarts around 35 minutes, looking for that bubble, that color along the edges, the color on the top of the pastry accents. They can take as long as some pies, depending on depth. 35-55 minutes @ 400 degrees.
  
  This concludes my first post with picture to test font, alignment, photo size, etc.
  
  Toodles ~ see you next time!
  It might have something to do with the hazelnut sables I baked this morning....