Little Gobblers

I made these cookies for a Thanksgiving "feast" at Owen's school using Alton Brown's sugar cookie recipe and royal icing (using meringue powder and adding vanilla). I added the feathers while the frosting was still wet and used a toothpick to swirl the colors. After trial and error, I found the easiest way to use all of the different colors at once was to put a small Ziploc bag into a glass with one corner down, fill it up with frosting and snip the end for drawing.

They were a hit with the kids. I intended to go to the feast to help out, but shortly after taking off my coat, AJ decided he was not in the mood and began to scream - not your garden variety "I'm hungry/I need my diaper changed scream". No, it was more like "this evil woman is trying to take my arm off" wail. I was glad I was coatless because suddenly the room became very hot and my face red and tingly. He screamed so loud that the children could not hear the Thanksgiving movie they were watching, so the teacher had to turn up the volume. I tried to console him by nursing him, walking with him and giggling him, but nothing would work. As I was walking him in the hall, teachers were closing their doors and I had 1st graders offering their thoughtful suggestions of diapers and food. One little boy just looked at me and said, "wow, can that baby scream loud". Anyway, after about 5 minutes we left which just created 2 crying children instead of 1 because Laney had really been looking forward to the feast I had been talking up all week. It is probably for the best because had I seen this at school, I might have burst into tears too.

Apparently Owen isn't thankful for anything. When I asked him about the turkey he said he started to write something, but he ran out of time. If you look closely, you can see he had started writing "RO" on the green feather. I asked what it was he was going to write and he said "rocks". Yep, rocks. Not family, friends, toys, but rocks.

Rocks?

What a little turkey.

The 1 Bowl + 1 Pot = 2 Good To Be So Easy Chocolate Cake

This is an easy one bowl cake that can be dusted with powered sugar and served as is, or you can go the extra step and make the chocolate glaze. I have served it both ways - both are good.

Cake:
Adapted from Better Homes & Gardens, One Bowl Chocolate Cake

1 cup granulated sugar
1 cup flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1/3 cup cooking oil
1 teaspoon vanilla
1 egg

Preheat oven to 350 degrees. Spray a 9 inch round cake pan with cooking spray (or grease and flour if you prefer).

In a large bowl mix all dry ingredients together. Add all wet ingredients and beat for 2 minutes. Pour batter into prepared pan.

Bake 30 minutes, or until toothpick inserted into center comes out clean.

Cool cake 10 minutes, turn out onto a wire rack and let cake cool completely. Dust with powdered sugar, or coat with frosting/glaze (recipe below).

Glaze:
Adapted from the Thick Chocolate Glaze recipe found in The Joy of Chocolate by Judith Olney

2 ounces unsweetened chocolate
1/4 cup granulated sugar
2 tablespoons light corn syrup
2 tablespoons hot water
2 tablespoons unsalted butter
1/8 teaspoon salt (pinch)
1/2 teaspoon vanilla
2 or so tablespoons powdered sugar (depends on consistency)

In small pot, combine chocolate, sugar, corn syrup and hot water. Whisk over low heat until smooth - let the mixture come to a slow boil and boil for 3 minutes. Take mixture off heat and stir in butter, salt, vanilla and powdered sugar. Stir until cooled slightly and mixture is a good spreading consistency. It is a glaze so it will not be thick like a typical frosting. Use a knife or and off set spatula to cover the sides first (some of it will drip down) then cover the top with the remaining glaze. The glaze will remin soft - it will not harden and become stiff, but it will set up.

Notes:

• Try to use good cocoa - actually, Hershey's Special Dark is pretty good and not as expensive as the others.
• Same goes for the chocolate in the frosting - the better the chocolate, the better it tastes.
• If you are not a purist when it comes to your chocolate cake, you could brush the cake with some seedless raspberry preserves before glazing it.

Don't forget to head back to the Dessert Carnival to check out the rest of the festivities (click on the picture).

American Idol and French Bread

What do they have to do with one another? Nothing really, it's just that every time I think about writing this Randy Jackson's voice pops into my head saying "yo dawg check it out". Scary isn't it? First, I'm not a "yo dawg" kinda person. Second, I am not a huge American Idol fan, in fact, this season is the first I have ever watched and had the writers not been on strike I may not have ever seen the show. I know it is really popular, but it just didn't appeal to me. Maybe it's because I have never been an aspiring singer - really, I could make dogs howl with my terrible voice, I have no rhythm (have you seen Elaine dance on Seinfeld?) and finally, I can't remember the words to songs and I am forever singing the one verse I remember at the wrong time. Anyway, I'm watching now, so check this out dawg:

I have been making bread and not the sandwich kind - I mean the good the crusty French kind. I had been looking at Mark Bittman's no-knead bread recipe for quite some time, but never took the plunge. Just in case you are not familiar with the recipe, you mix the ingredients and let them sit and eventually bake the bread in a cast iron/Le Creuset kind of pot. I showed my mom, the artisan bread baking aficionado, the recipe and she thought about it for a while too and decided to go for it. She researched a bit more and found the Artisan Bread In Five Minutes A Day book. She started making the Master recipe and used the Bittman cooking method and it was perfect. I was still a bit hesitant because I did not want my very nice Le Creuset pot that was given to me by my in-laws for my 30th birthday to look like this (it's my mom's):

So, when I found a knock-off at Marshall's on Clearance for $29 (regularly $89), I dove into bread baking.

You probably aren't going to believe me, but it is really easy! Here is what you need:

You need a big plastic container to mix up the dough
Flour
Yeast
Kosher Salt
Water
This recipe
A cast iron pot with a lid, or a baking dish for water and a baking stone
Parchment Paper
Corn Meal

Here is the gist of the recipe: mix together the ingredients, let stand on the counter for 3 hours, refrigerate until ready to use. You will have enough mixed up in the bin to make a total of 4 loaves and the dough will keep in the refrigerator for 14 days.

If you opt to use the pot and lid method (much easier) disregard 6-9 in the above recipe and do this: when ready to bake a round, take out a grapefruit sized piece, put it in a skillet that has a piece parchment sprinkled with cornmeal inside, let rise 45 minutes, flour and slash top as described in recipe, place in pot that has been heating in the oven at 450 degrees for 20 minutes. Bake in pot for 20 minutes, when light brown take out of pot and bake just on the rack for another 10 or 15 minutes or until desired brownness. Let cool on wire rack and try not to eat the whole thing.

It is super cool dawg.

A Two Muffin Kind of Day

You know you are having a bad day when:

• You wake to find a kid standing at your bedside at 5AM


• Ovaltine milk is spilled on the wool area rug


• A lunch is forgotten


• Pants are filled in the local toy store


• Shirt is sacrificed due to "the incident"


• Someone (don't worry Laney, I won't tell them it was you) needs a second shower due to the pant filling incident


• It is only 10:30 AM

All fixable events, but certainly not the best way to start off the week.

You know, there is only only thing that can done when something like this happens - bake something, something good, and, as many of you know, streusel always brightens my day. Banana Crumb Muffins - I'll take two please. This recipe can be found at AllRecipes.com.

Banana Crumb Muffins
from: Lisa Kreft

INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Buche De Noel

This year we had a great Christmas meal of ham, salmon (for those who don't eat ham), scalloped potatoes and green beans. I was in charge of dessert, so I thought it would be fun to try a Buche de Noel. Having never made a jelly roll this project was a challenge from start to finish. I wound up making a chocolate Genoise, Barefoot Contessa's vanilla pastry cream and chocolate sour cream frosting. The challenge became greater when I realized I had no powered sugar for the frosting and it was Christmas. A quick search on the Internet and I found that you can "make" powdered sugar in the blender using 1 cup granulated sugar + 1 teaspoon cornstarch ground in a blender. It did in a pinch, but the frosting was a bit grainier than I would have liked. Maybe I didn't blend long enough? Anyway, I made some meringue mushrooms and a gnome out of fondant to finish it off. Next year, I may try an orange version like this.

Owen insisted he wanted the gnome. After he bit the head off, he turned a very unusual shade of green and that was the end for both of them.

Another Go

With Sam's parents and sister visiting, I thought it was the perfect opportunity to try the Meringue Crusted Chocolate Cake again. After my last disaster I felt like needed to redeem myself, so I carefully followed the recipe (with the exception of adding splash of vanilla - I need a bit of leeway). I refrained from adding an extra egg white for more meringue - I guess more isn't always better. Also - this might be the big one - I didn't turn off the oven mid-way through baking because, although I am not an expert, I really think that might have had something to do with the sides creeping up out of the pan as though they were so horrified with what I had done they decided to run away. So, without further ado - I present the less frightening looking Meringue Crusted Chocolate Cake. Give it a try.

Stay sides, stay - good sides.

Mmmm good.

Back To The Birthdays

I am so behind with lots going on here and guests to enjoy, so last, but not least, Spencer and Popie (my grandfather). We celebrated Spencer's birthday with 10 of his friends at a local bowling alley. Let me start by saying that the kids had a fantastic time and one of Spencer's friends has decided he too wants a bowling party for his birthday and "no doubt" Spencer will be invited.

That being said, I think time might have actually stood still that Sunday afternoon. We bowled a bit, ate our cake and ice cream, opened presents and then the cold realization that we still had 45 more minutes until the parents came back set in. Note to self: 10 6 year olds with big heavy balls...not the best idea, oh, and make sure the children go to the bathroom before the party begins. Anyway, here are a few photos of the event:

Melissa, please note the Costco cake in the photo above.

Favors for the kids - t-shirts, bowling stickers and Pixy sticks.

Each child got a t-shirt with his name on it. I bought the t-shirts and the transfer paper at Michael's (I used the Wilton brand). This was the first time I tried using the paper and, I must say, it was very easy to use and fun to do. You just create your design - I did mine in Word with some art from Family Fun magazine (Wilton has a sight full of graphics that allows you to create design too), printed them up and ironed them on.

Unfortunately my grandfather, who was visiting from San Diego, was forced to share his actual birthday with Spencer and the 10 friends. My mom and grandmother prepared Coquilles St. Jacques (yum) and I was in charge of the dessert. I decided to make Bon Appetit's meringue crusted chocolate cake. I have made it several times before and it really looks impressive, but this time I had a bit of a problem.

Looking good...

Then, somehow, disaster struck - the oven was turned off. I have am clueless as to how it happened, but it did and I had to make it work, so I turned the oven back on and watched the meringue on the sides climb up out of the pan. It was ridiculous. Again, it had to work, so I decided to trim the towering top and cover the damage with chocolate leaves. The leaves were pretty, but not enough to beautify that monstrosity of a cake. Fortunately, the taste was still delicious - too bad you had to eat the frightful cake with your eyes closed. I'll do better next year Popie and I promise no time defying kid parties.

Birthday Blueberry Buckle

Ladies, you should see this movie. It was good, and not good just because I got to see it in the theatre and didn't have to wait for it to come out on video - really it was good.

Poster from: http://www.imdb.com/title/tt0473308/

After watching all those pies being made, I was inspired to bake. In Jenna form, I made My Neighbor is Having a Birthday and I Found a Cute Plate Buckle. You can find the recipe here.

The Puff That Goes Poof

Sometimes breakfast is best - even if it is for dinner. Apple puff pancake is so easy to make and everyone in our family will eat it. Amazing! I always add an extra apple or two. Last night I made a 1/2 recipe, but should have made more. It was gone in a flash and Mr. I'm not Hungry Spencer actually asked me to make another one.

Tooth Friendly Cherry Almond Biscotti

Cherry Almond Biscotti

2 1/4 C Flour

1 C Sugar

1 tsp Baking Powder

1/2 tsp Baking Soda

1/2 tsp salt

1 tsp Cinnamon

3 Eggs

2 tsp Vanilla

1/4 C Sliced Almonds

1 C Dried Cherries

Preheat oven to 325 degrees. Coat cookie sheet with non-stick spray.

Combine dry ingredients in bowl . Add eggs and vanilla, mix until moist. On a floured surface, fold in almonds and cherries. Divide dough in half. Shape each portion of dough into a log that is approximately 14 inches long and 1 1/2 inches wide. Bake 30 minutes, or until firm. Cool.

Reduce oven temperature to 300 degrees. Cut biscotti into 1/2 inch slices with serrated knife. Stand upright on cookie sheet and bake an additional 20 minutes or until golden brown. They should be crisp, but not hard.

Kitchen Buster Cookies

These are everything you want in a cookie - they are moist, chewy and crispy - in all the right places. Sure you have to get out the food processor, but really, is it that big a deal to clean all those parts? Yes, other cookies do not require you to haul out that appliance, but I'm sure they're not as good. Have I sold you get?

Kitchen Buster Cookies (Chocolate Chip Oatmeal)

not sure where it is from...

scribbled on the back of a receipt and jammed into my recipe box

1 cup butter (1/2 C margarine & 1/2 C butter is you like a less crunchy cookie)

2 cups flour

1 cup brown sugar

1 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 1/2 cups old fashioned oats, finely ground in blender or food processor

4 oz (about 1/2 cup) milk chocolate, grated or ground in food processor

12 oz (about 1 1/2 cups) semi-sweet chocolate chips

1 1/2 cups nuts (optional)

Cream butter and sugars. Beat in eggs and vanilla. Add baking soda, baking powder and salt. Mix in flour one cup at a time just until incorporated. Mix in ground oats, ground chocolate, chocolate chips and nuts. Bake at 350 degrees for approximately 12 minutes until light golden brown.

Life's a Spider Dream

This morning Owen and I made pear bread for a much anticipated play date. In between the singing,

row, row, row, your boat gently down the stream
merrily, merrily, merrily life's a spider dream

I learned a bit more about his "good friend" Steamroll. Here is what we know so far:

Who he is: Owen’s kid
Mother’s name: Mrs. Lee
Personal: Has a “kid” with red hair
Residence: Chicago
Hair Color: Green
Skin color: Green because he likes to eat peas

Height: about 3 tall

Favorite color: Red
Favorite activity: Play dates with Owen and climbing trees
Favorite food: Pasta and peas

Vehicle of Choice: A monster truck

Pets: Two puppies, Sparky and Feisty and a cat named Frenchie

The pear bread was really quite good - moist, but light and it passed the kid test.

Pear Bread

adapted from San Francisco A la Carte

3 eggs

3/4 cup vegetable oil

2 1/4 cups grated peeled pear (about 3)

1 1/2 cups sugar

1/2 teaspoon freshly grated lemon rind

1 teaspoon vanilla

2 cups flour, unsifted

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

2/3 cup chopped walnuts (optional)

Preheat oven to 325 degrees. Beat eggs and slowly add in oil. Add pears, sugar, lemon rind, and vanilla. Stir in dry ingredients, stir just until moistened. Stir in walnuts and pour into 2 buttered and floured 8-inch loaf pans. Bake for about 55 minutes or until toothpick inserted in the center comes out clean.