The Dirty Oven

Mini Banana Muffins

2011-11-23T11:03:00.000-08:00

Anything mini is on my mind right now. Mini fingers and toes and tiny little eye lashes and a nose. So it is fitting that making mini muffins was right up my alley.

My sister and brother in law recently visited from Seattle. We had a lovely brunch with my parents and all got to marvel at how small we start when we come into this world.

We also got to eat, laugh, hug and we had muffins.

What to do with left over bananas.... muffins of course. I added browned butter and made a crumb topping to add to the fun.

Super easy and quick to make while the "mini" was sleeping.

The crumb topping added a nice texture on top. You could also add walnuts or pecans. You could even go wild with blueberries or chocolate. Banana muffins are a blank slate for creativity and these are so easy to make you could whip them up for a post Thanksgiving brunch or over a long lazy weekend. So get going!

Mini Banana Muffins Adapted from Allrecipies.com

The recipe is for larger muffins, but it you want to make them smaller you just have to adjust the cooking time. Keep an eye on them as to not over cook. I baked mine in a mini muffin tin for about 14 minutes or until a cake tester comes out clean.

Ingredients

For the muffins

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 and browned
1 teaspoon vanilla extract
2 Tablespoons dark rum (optional)
For the topping
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter
Preheat oven to 375 degrees F. Lightly grease a muffin tin, 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 browned butter, vanilla, and rum. 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. I made extra topping to crumble over the tops of the muffins.
Bake in preheated oven for 18 to 20 minutes ( for full size muffins) and about 14 min for mini muffins. Bake until a toothpick inserted into center of a muffin comes out clean. Enjoy!

Brown Butter Banana Peach Bread

2011-09-28T19:34:00.000-07:00

Lately, all I have wanted to eat is fruit. Call it a pregnancy craving, or maybe the fact that I just don't want summer to end. I love the this time of year where the summer meets fall. And this fall is especially exciting as we are welcoming a new little pumpkin to our family. However, there is still a part of me that is not yet ready for summer to be over. I am still enjoying the sun on my face, sitting in the backyard with my son, and eating all the summer stone fruits I can.

This banana bread is the merge of these two pleasures. The spices of fall with the warmth of fresh made bread, and little explosions of sweet sweet summer. It is also a no mixer one bowl kind process that is easy to whip up on a lazy weekend.

Brown Butter Banana Peach Bread

I made one large 9×5-inch loaf

Adapted from Joy the Baker

Ingredients:
6 ounces unsalted butter, melted and browned
2 cups all-purpose flour
3/4 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup plain yogurt (any fat content) or buttermilk / I used Non-Fat Peach yogurt and avoided the fruit on the bottom of the container
1 1/4 cup mashed banana (from about 3 medium bananas)
1/2 cup peeled and diced peach plus about 1/4 of a peeled peach very thinly sliced, for topping

Place a rack in the center of the oven and preheat to 350 degrees F. Grease and flour a 9×5-inch loaf pan.

Melt butter in a saucepan over medium heat. As the butter melts is will begin to foam and then settle down and start to brown. Stir as the butter cooks. When the butter browns and begins get a nutty aroma, remove the pan from the flame and transfer the butter to a small bowl or glass measuring cup. Removing the butter out of the saucepan will stop it from burning. Set aside to cool.

In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.

In a medium bowl, whisk together eggs, vanilla extract, and yogurt or buttermilk. Whisk in the mashed bananas. When butter has cooled, whisk in the browned butter.

Add the wet ingredients to the dry ingredients making sure to mix together all of the flour. Fold in the diced peaches. Fold together ingredients, but try not to over stir.

Spoon batter into prepared pan and top with thinly sliced peaches. Bake for 50 minutes to 1 hour, or until a skewer inserted into the center of the loaf comes out clean. Remove from the oven and allow to rest in the pan for 15 minutes, before inverting onto a wire rack to cool completely.

Bread will last 4 days, well wrapped at room temperature. This loaf also freezes well.

Blackberry maple compote & Polenta Crackers

2011-09-01T06:12:00.000-07:00

You gotta love blackberries. I do! And right now they are so good. I have been obsessing over this blackberry corn ice cream and yet to try it. However, I did make a blackberry compote and some polenta crackers that paired very nicely with good friends, warm weather and of course....cheese!

The compote came from Heidi Swanson's Super Natural Every Day. If I had time I would make her food every day. It is that darn good!

This compote can be drizzled over ice cream (there I go again) placed on some pancakes or even mixed into oatmeal for a special weekend delight.

The polenta crackers were a bit thick for my taste, but received good reviews.

Plus, who does not like a duck cracker.... I know a toddler who can not resist.

Crunchy and nutty and with the compote and cheese very tasty. It is also probably a bit better for you than the Blackberry Corn ice cream I am still craving. There is always next year.

Blackberry Maple Compote
From Heidi Swanson Super Natural Every Day

Makes about 1 & 1/2 cups

2 cups / 8 oz blackberries, coarsely chopped
2 tablespoons maple syrup
2 tablespoons raw sugar
1 teaspoon fresh ginger juice ( I grated fresh ginger and then strained it)
2 teaspoons fresh lemon juice
A pinch of sea salt

Combine one third of the berries with the maple syrup and sugar in a small saucepan over medium heat. Simmer for about three to four minutes. Drain the syrup through a strainer into a bowl, pressing on the berry solids to get all the juice. Discard the solids and then combine the syrup with the remaining uncooked berries. Stir in the ginger, lemon juice and salt. Adjust to taste.

The compote will keep for up to 1 week in the fridge.

Enjoy with some homemade crackers. I got the recipe for the polenta crackers here

Brown Butter Peach Crumble Bars

2011-08-20T14:12:00.000-07:00

Farmer's markets, fresh flowers, peaches and brown butter shortbread bars. Just some of my favorite things from this summer.

I have been so busy this summer that I have not been able to blog as much as I have wanted. However, the baking is still happening. While the toddler is sleeping I am trying to get photos off of the camera and into the blog-o-sphere.

These are an easy crumble bar, but browning the butter ahead of time gives them a nutty flavor that is just lovely. The fresh peaches add sweetness and it all just screams summer fun. I hope you agree!

Peach Brown Butter Bars (say that three times fast)
From Smitten Kitchen

Browning the butter adds a nice nutty flavor to these shortbread bars. I cut mine into about 2x2 pieces.

1 cup sugar
I teaspoon baking powder
2 and 3/4 cups plus two tablespoons all purpose flour
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 cup (2 sticks) butter
1 large egg
2 large peaches, pitted and thinly sliced (about 1/4 inch thick)

To brown your butter, melt it in a small saucepan over medium low heat. It will foam up and then turn a golden color and finely a golden brown hue. Keep stirring it frequently. Once it is browned set it in the freezer for about 30 min until solid.

Preheat your oven to 375 F. Butter a 9 x13 inch pan. Mix together sugar, baking power, flour, salt and spices until blended well. Using a pastry cutter, a large fork, or your hands, blend the solidified butter and egg into the flour mixture. Mix until you see pea size crumbles. Pat down about 3/4 of the crumbs on the bottom of your pan. Spread peaches over the crumb base in a single layer. Then scatter the remaining crumbs evenly over the peaches and bake for about 30 minutes, until the top is slightly brown and you can see golden brown edges. Cool completely in the pan and then cut into squares.

Ode to Joy & Cupcakes

2011-06-16T19:15:00.000-07:00

Life can really move fast. Before you know it we are already into summer...what? I have really meant to blog, but have been so busy. After listening to one of my favorite podcasts, Homefries, with Joy the Baker. I was inspired to bake her birthday cupcakes and of course attempt to blog about it. These were made for a bunch of different Memorial Day BBQs and right now with the 4th of July beating down our door. I suggest you make them.

Dense, chocolaty, chocolate easy as ~~pie~~ cake, cupcakes. Turned awesome with some.....

Peanut butter cookie dough balls shoved into the center. Yes, a cookie and a cupcake in one! Hooray!

Add some marshmellow frosting and you have yourself and party, shin-dig, doo-wop..thingy!

Toast this little bad boy under the broiler to make a campfire like cookie, cupcake party in your mouth. Is that legal? You bet!

Chocolate, Peanut butter cookie, toasted marshmellow cupcakes
From Joy Wilson

The recipe makes about 24 to 21 cupcakes depending on how big they are

These cupcakes were a bit of a two step process, but easy to make. I could have eaten the chocolate cupcakes just plan as they were so good. Adding the extra goodies was really a treat. Great to bring to any event where you want to make people smile.

Ingredients

For the cupcakes

2 and 1/4 all purpose flour
2 cups sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 Tablespoon vanilla extract
2/3 cups canola oil
2 teaspoons white vinegar
2 cups cold water

For the Cookie Dough Balls

1 stick of unsalted butter (room temp)
1 cup plus 2 Tablespoons flour
1/2 teaspoon baking soda
1/2 cup brown sugar
1/3 cup sugar
1 teaspoon vanilla extract
2-3 tablespoon peanut butter
1 cup semi-sweet chocolate chips

For the Marshmellow Meringue Frosting

4 large egg whites
1 and 1/2 cups of sugar
1/2 cup light corn syrup
A large pinch of salt
2 teaspoons vanilla extract

Preheat the oven to 350. Line muffin tins with paper liners.

In a medium bowl, sift the dry ingredients together. In another bowl mix the oil, water, vanilla extract and vinegar together. Whisk wet ingredients into the dry being careful not to over mix. Pour the batter into the cupcake cups until they are two thirds full. Bake for about 20 to 24 minutes until a toothpick comes out clean. Cool in the muffin pan for about 8 min and then place on a wire rack to cool before topping them with the peanut butter dough.

In a bowl of stand mixer with a paddle attachment, cream butter and sugars until fluffy. Beat in the peanut butter along with the vanilla and stir to combine. In another bowl whisk together the flour, baking soda and salt. Add all at once to the butter and sugar mixture and stir until combined. Fold in the chocolate chips.

Roll about a tablespoon or so size amount of dough into a ball. Place the rolled ball on a cookie sheet. Make as many rolled balls as cupcakes, and refrigerate until ready to place into the tops of the cupcakes.

To make the meringue add about two inches of water to a large pot. Bring the water to a simmer. In a large heat proof bowl, whisk together the egg whites, sugar corn syrup and salt. The mixture will be grainy due to the sugar.

Place the bowl over simmering water and whisk as it heats. The sugar will start to dissolve. Keep whisking and watching the egg mixture as you don't want to get it too warm or you will cook the eggs.

Transfer the egg white and sugar mixture to the bowl of an electric stand mixer. With a whisk attachment set on high beat the egg whites until stiff peaks form (about 5 minutes or so.) The mixture will be fluffy, glossy and sticky. Beat in the vanilla extract. Cover the bowl and set aside until ready to frost the cupcakes.

To make cupcake magic happen:

Use a small knife to cut about a 3/4 inch hole out of the top / center of the cupcake. Place the peanut butter ball on top of the cupcakes. Using a pastry bag (or large Ziplock) fitted with a medium tip, ( I only had a small tip), pipe the frosting around the edges of the cupcake and over the dough ball in a circular motion.

Turn your oven to broil. Place some frosted cupcakes on a baking sheet and place them under the broiler for about a minute or less. Keep the door partially open to watch the frosting so it does not burn. Once toasted, remove the toasted cupcakes and repeat.

The cupcakes can be kept in an air tight container in the fridge for about 3 to 4 days. Enjoy!

Coconut Custard Tart

2011-05-01T08:43:00.000-07:00

When I asked my Dad what his favorite dessert was for his birthday dinner his response was coconut cream pie and my reaction was to quickly bite my nails and head to the Internet. I had never in my life even thought of making any type of cream pie. For some reason in my head I thought that cream pies were very very hard to make. Boy oh boy was I wrong. This could not have been easier. Thank you Dori Greenspan, Google and Shared Sugar. I was able to make an easy coconut cream tart that just as good to eat as it was to make.

I made the custard the night before using eggs, milk, dark rum and of course lightly toasted coconut.

You can leave the rum out if needed, but the combination with the coconut is a happy little marriage in creamy heaven.

The shortbread crust was simple to make in the food processor and easy to mold in the tart pan.

Vanilla, powder sugar and cream... mix and you get the best whipped cream ever. If you really want to booze up your tart you can add a splash more rum to the cream.... alas, I felt that the rum flavor was just enough in the custard and left it out.

Assemble together and add some toasted coconut on top. This tart was simple, perfect and traveled well. It also made my Dad smile... best part of the day!

Coconut Custard Tart

Adapted from Dori Greenspan: Baking from My Home To Yours

Ingredients

For the Crust

1 & 1/2 cups all purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

9 tablespoons cold unsalted butter cut in small pieces

1 large egg yolk

1/4 teaspoon salt

For the Custard

2 cups whole milk

1/2 cup sugar

6 large eggs yolks

1/3 cup cornstarch, sifted

2 tablespoons dark rum

1 teaspoon vanilla extract

3 & 1/2 tablespoons cold unsalted butter, cut into small pieces

1 cup shredded sweetened coconut, lightly toasted

For the Whipped Topping

1 cup very cold heavy cream

3 tablespoons powdered sugar

1 teaspoon vanilla extract

shredded sweetened coconut, lightly toasted to sprinkle on top

To make the crust

Butter and flour the bottom and sides of a 9 inch tart pan. Then line the bottom of the pan with parchment paper. Butter and flour the parchment paper. ( I thought this was over kill, but the tart did not stick and cut into pieces beautifully.)

Add the flour, powdered sugar and salt in a large bowl mix to combine. Add the flour mixture to the bowl of a food processor. Use a dough blade if you have one. Add the pieces of butter and pulse until the ingredients combine and the butter begins forming into small balls. Add the beaten egg yolk in small increments, mixing in pulses. Keep pulsing for about 10 to 15 seconds until all the ingredients begin to mix together and form into a ball of dough. Don't over mix.

Using a lightly floured surface kneed the dough just enough to get all the extra dry ingredients combined.

Press evenly into the sides and bottom of the tart pan. Freeze the crust for about 30 minutes.

Preheat the oven to 375 degrees F.

Butter the shiny side of aluminum foil and press the buttered side down against the crust. Bake the crust on a baking sheet for about 25 minutes. Remove the foil and bake for an extra 8 minutes more until the crust is lightly brown. Let cool.

To make the Custard: Can be made a day ahead of time. Bring the milk to slow boil. In a large saucepan whisk together the sugar, egg, yolks, cornstarch and salt until well combined. While whisking, pour 1/3 of the milk into the egg mixture. Continuing to whisk, slowly pour the remaining milk into the eggs. While still whisking, heat the mixture over medium heat until it begins to boil. Let the mixture boil for up to 2 minutes, until it thickens. Mix in the rum and vanilla. Let the custard stand for 5 minutes. Then add the bits of butter. This will make the custard very smooth. Stir in the toasted coconut. Cover with plastic wrap pressed against the custard and cool for at least 20 minutes.

To make the topping: With a stand mixture using the whisk attachment, whip the cream until it holds medium peaks. Add the powdered sugar and mix until firm peaks are formed, but be careful not to over mix.

To put it all together, lightly whisk the cooled custard and pour it into the cooled crust. Spoon the whipped cream all over the tart and spread evenly to the edges. Sprinkle toasted coconut on top of the whipped cream. Refrigerated until ready to serve. Enjoy!

Google

Oatmeal, dried fruit and nut cookies

2011-04-22T20:05:00.000-07:00

Wow...it has been a bit and then I hit you with a post about dried fruits and nuts. One would think I am a hippy from Nor Cal... well kinda.

Nuts and fruit in a cookie.

However, these cookies look like they would be boring blobs of fruits and nuts. Kinda like a granola bar that sat in your car too long ( yes, the one you ate cuz you were starving and HAD too!)

But, noooooo these are tasty, salty and sweet, dense and chewy and basically breakfast in cookie form. Hmmmm sounds good to me!

Dried Fruit, and Nut Oatmeal Cookies
Adapted from Smitten Kitchen
Makes about 12 to 16 small cookies

Ingredients
1/2 cup ( one stick of butter, unsalted) softened
2/3 cup light brown sugar, packed
1 medium to large egg
1/2 teaspoon vanilla extract
1/2 baking soda
1/2 teaspoon ground cinnamon
1/4 + one big pinch of salt
3/4 cup of all purpose flour
1 and 1/2 cup rolled old fashion oats
1 and 1/4 cup dried fruit ( I used a mixture of cherries, blueberries cranberries and golden raisins)
1/2 cup chopped salted and roasted pecans (optional)

Preheat oven to 350 degrees

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter mixture. Stir in the oats, mixed fruit and pecans.

Chill the dough for about 30 minutes to 1 hour in the fridge and then scoop them out onto a parchment lined cookie sheet. You can also chill or freeze a whole tray of scooped cookies and then once frozen keep in a zip lock until ready to use. You also can bake them right away, but the cookies will not be as dense and chewy.

The cookies should be placed about 2 inches apart on a parchment lined baking sheet. Bake them for about 10 to 13 minutes, pending if the cookies were chilled or frozen. It may take longer. They are done when the edges are golden brown an the centers still look a bit undercooked. Let them sit for a bit and the let them cool on a wire rack. Can be stored in an air tight container until gone.
Enjoy!

Cucumber Goat Cheese Dip With Radishes and Scallions

2011-03-16T19:37:00.000-07:00

Now that spring is almost here and green is taking over the week... I thought I would share a simple fresh and easy cheese dip. Easy and fast and fit to eat with crackers or dip veggies.

Plus you get to make cucumber water...it is fun to make and adds great flavor to the dip.

If you have extra cucumber water it can be used to add to a citrus mint drink or even to spice up a martini...just in case you have had enough green beer.

The combination of radishes, cucumber, and mint pair well with the tangy goat cheese.

I forgot to take a picture of the dip with all the lovely veggies. We had good friends over, and I got side tracked with great conversation and watching the little kids giggles. Lets just say the dip was a hit and just the right thing to share to celebrate the beginning of spring.

Cucumber Goat Cheese Dip with Radishes and Scallions
From The Essential New York Times Cookbook: Classic Recipes for a New Century

This cookbook is just a food blogger's dream come true. So many great ideas to try from recipes that were previously in the the New York Times. Amanda Hesser and Merrill Stubbs also have a great food blog website http://www.food52.com/ It is a great community that has a ton of information about food and drink. You also can ask real time questions about anything food related and someone will answer your post. I found out a dozen ways to use chickpea flour....alas still have not used it, but maybe soon.

This dip can also be used as a salad dressing you would just need to use more of the tasty cucumber juice to thin it out. It would pair well with romaine lettuce.

2 large Cucumbers, peeled, plus 1 medium cucumber peeled and halved lengthwise, seeded and cut into a small dice
6 oz goat cheese (room temp)
8 radishes, trimmed and cute into a small dice
2 scallions, green parts only, thinly sliced
1 tablespoon chopped mint
1 teaspoon salt
Freshly ground pepper to taste

Raw veggies or crackers for dipping

Coarsely chop two large cucumbers and puree in the food processor. Skim off the foam and then strain through a fine mesh strainer.

Place goat cheese in a medium bowl, whisk in about 1/4 cup of the cucumber juice. Stir in the remaining diced cucumber. Add the radishes, scallions, and mint. Season with salt and pepper. Cover and refrigerate until cold.

Enjoy and smile!

Lucy's Chocolate Minis

2011-03-10T20:14:00.000-08:00

I have no idea who Lucy is and I don't care. What I do care about is chocolate, sugar and eggs. And I really care that Lucy's lovely minis come together so quick and easy... (while the baby is napping type of easy and fast.) Plus minis are so cute and so much fun to eat... and portion controlled (if you can eat just one.)

Added some candied pecans and sour cherries to the tops of a few to spice things up.

Melting the butter and chocolate....two other delicious things to care about.

I suggest you care about Lucy's Chocolate Minis too.

Lucy's Chocolate Minis
Adapted from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich
The little chocolate minis are heavier then a cupcake or muffin, but lighter then a brownie. For some of the minis I added toppings. You could also make a minty ganache frosting which would be very lovely...or just add whatever you like. Just make sure you don't over cook. I found that in my oven they cooked up pretty quickly...so pay attention and check and turn those minis often.

Makes about 36 mini cupcakes

Ingredients

3/4 cups plus 2 tablespoons flour

2 tablespoons natural coco powder (non alkalized)

1/4 plus a pinch of salt

14 tablespoons or (1 and 3/4 sticks) unsalted butter, cut into chunks

4 oz bittersweet chocolate ( 70% cacao) chopped

1 and 1/3 cup sugar

1 teaspoon vanilla extract

4 large eggs

Preheat oven to 350. Line with paper liners mini muffin tins

Combine flour, cocoa and salt in a bowl and mix with a whisk until combined

Place butter and chocolate in a heat proof bowl over a pot of simmering water. Stir until the chocolate and butter are melted and warm to the touch. Remove the bowl from the water bath. Whisk in the sugar and vanilla. Add the eggs one at a time, whisking well to blend the egg before adding the next. Add the flour mixture and whisk until smooth and blended. Be sure not to over mix once combined.

Spoon about 1 and 1/2 tablespoons of the batter into the muffin cup. The batter should come up to almost the top of the muffin tin. If you want add nuts and dried fruit to the top of the muffin. (Whatever your heart desires)

Bake for about 12 to 14 minutes, until a toothpick comes out with a few moist crumbs on it. Makes sure to rotate pans half way through cooking. Cook the cakes on a rack. They can be stored in an airtight container for about 3 days. Enjoy!

Stove Top Braised Short Ribs

2011-02-16T16:52:00.000-08:00

For Valentine's Day dinner I thought it would be fun to switch it up a bit. I would make dinner, my husband usually does the cooking. (Thank God!) And he would make dessert. Let just say it was a match made to be...and my stomach totally agrees.

First off, I have never ever braised a thing in my life. Second, it is so easy and so tasty. Tasty also because short ribs braised in wine with whole shallots and carrots and a bunch of thyme, and parsley makes for a good show...really it does!

Oh I forgot the mushrooms! They were just like little magic after they soaked up all the goodness of the braise.

I also forgot to mention that the short ribs were dredged in flour, salt, pepper and nutmeg and then seared in bacon fat...yes I said it bacon fat....fatty fat fat!!!

The scene is set...

Wine and cheese please.

A chopped salad with mango, pear apple and pomegranate seeds.

And there she is.....oven braised short ribs over a cheesy polenta. As you can see the dog is wafting in the aromas.

And to top it all off my husband made mini pecan sour cherry sticky buns with gelato and chocolate. (He needs to bake more often.) All I can say is that this was such an easy dinner and it was so good. Glad that Valentine's Day comes once a year as my taste buds, and belly could not handle anymore!

Oven Braised Short Ribs
I made these the day before and then let them sit overnight. The best part of braises is that there is minimal work and you really can't screw it up. The flavors sitting overnight just made this even better.

Serves 4 to 6 depending on portion size

3 to 4 slices of bacon
2 large parsley sprigs
2 large thyme sprigs
2 large bay leaves, bruised
1/2 tablespoon flour, plus 3/4 cup for dredging the meat
1 tablespoon butter
1/4 or just a good grate of fresh nutmeg
2 1/2 to 3 lbs of short ribs ( We had about 5 short ribs in total and had leftovers)
1 cup chopped onion ( about 1/2 of a large onion)
1 cup diced carrot plus 3 medium carrots chopped into about 2 inch chunks
2 to 3 large garlic cloves peeled whole plus 1 minced
About 1 and 1/2 cup beef broth
2 cups Burgundy wine
8 oz crimini mushrooms sliced into about 1/4 inch slices
6 to 10 small shallots blanched for one minute and then peeled

Cook the bacon in a heavy large pot over medium high heat until brown and crisp. Using a slotted spoon
remove the bacon and save to use for something else. Keep about 3 to 4 tablespoons of bacon fat in the pot to use to brown the meat.

Tie parsley, thyme, and bay leaves together for a bouguet garni. Stir 1 tablespoon of flour and butter in a small bowl and smooth into a paste.

Whisk flour remaining flour, 1 teaspoon salt, the nutmeg and black pepper together in a bowl Add the short ribs and toss to coat.

Heat bacon fat back up on medium high heat. Working in batches sear the short ribs on all sides until golden brown transfer to a bowl after each batch.

Reduce heat to medium low and add the onions, diced carrots, and minced garlic to the pot. Saute until the onions are soft about 7 to 8 minutes. Return the short ribs to the pot. Add the boquet garni, and then the broth and wine. If needed you can add more liquid until the ribs are covered about half way.
Bring to boil then cover and lower the heat to a simmer. Cook until meat is almost fork tender, about 2 hours. Adjust heat to make sure that it maintains a gentle simmer. Mix in mushrooms, whole garlic cloves, shallots and carrot chunks. Bring to a boil and then cover the pot and reduce heat to low. Cook for another 30 to 45 minutes until the veggies are tender.

If needed tilt the pot to skim off any excess fat. Our short ribs were well trimmed so I did not need to do this step. Stir flour paste into the stew. Simmer uncovered until the sauce thickens slightly stirring occasionally for about 8 minutes. Season with salt and pepper to taste.

Can be made the day ahead. Cool for 1 hour. Refrigerate uncovered until cold and then cover and keep refrigerated. Rewarm over low heat before serving.

We served this with a cheesy polenta using a fair amount of goat cheese to stand up to the cooked polenta. We also had a great chopped salad with a hint of blue cheese.

Enjoy.... I know I did!

Granola Bars

2011-01-24T16:06:00.000-08:00

Granola bars remind me camp and camp reminds me of summer and summer reminds me of sunscreen and Slurpees. Wow, I am really digressing. But, for some reason eating a granola bar brings me back to being a little one, playing outside until the street lights come on, and just having fun!

So, I thought I would mix up a quick batch (little fingers approved) fun and easy granola bars.

I had a ton of dried fruit and added some almonds, toasted oats and coconut.

Bound together with some honey and vanilla. Toasted in the oven until golden!

Here comes the fun, sun and some crumbs!

Mixed Fruit and Nut Granola Bars

Adapted from Ina Garten

These granola bars are really easy to make and don't have any refined sugar. You can add or subtract any of the fruit or nuts. Next time I am going to add some cinnamon. They also last for about a week in an airtight container. Good for after school snacks.

Ingredients
2 cups old fashioned oatmeal
1 cup sliced almonds
1 and 1/4 cup shredded coconut (unsweetened)
1/2 cup toasted wheat germ
3/4 cups honey
2 teaspoon vanilla extract
1/4 cup kosher salt
1 and 1/2 cup dried fruit ( any of choice)

Preheat the oven to 350F Butter an 8 x 12 baking dish and line it with parchment paper

Toss the oatmeal, almonds and coconut together on a baking sheet and bake for about 12-15 minutes, stirring occasionally, until lightly browned. Transfer to a large mixing bowel and stir in the wheat germ.

Reduce the oven temperature to 300 F

Stir in the honey, vanilla and salt. Mix until combined. Add the dried fruit and mix well

Pour the mixture into the prepared pan. Press ( I mean really press) evenly into the baking pan. Bake fore 25 to 30 minutes, until light and golden brown. Cool in the pan for at least 2 - 3 hours and then cut into squares.

Plum Rugelach

2011-01-11T16:48:00.000-08:00

Life lessons via Rugelach...first off... how the heck to you say or spell this damn thing. Really how do you?

Second, and more technical question, use a food processor or kitchen aid to make the darn "flaky crust."

I choose the food processor as it was already on my counter top.

Third, next time make sure you follow the directions (dummy) and mix the darn dough to the descriptions that you should...."shaggy and flaky."I bilked and thought that I did this, but not really.

Then make sure you don't over do it with the filling. This is a lesson that should be carried into life. Like don't over fill your dessert plate, or your belly or your wine glass....guilty on all fronts.

But most importantly enjoy...enjoy and have fun. My little one enjoyed these treats (as imperfect as they were) and so did I. Lessons learned from the Rugelach from my life you to yours. Happy 2011!

Plum Walnut Rugelach

Adapted from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich

This cookie book is great! Alice has a bunch of interesting ideas and combinations of flavors. She also includes wheat free alternatives, which is nice.

Rugelach are mini pastries that you can fill, but don't dare overfill, with really anything. They were fun to make and I think next time I will achieve much greater Rugelach heights.

Ingredients

For the Dough

2 & 1/2 cups flour

2 tablespoons sugar

1/4 teaspoon salt

2 sticks butter (cold)

8 oz cream cheese (cold)

For the Filling

1 cup jam, I used plum, but would have rather used apricot.

1/2 teaspoon cinnamon

About 1 cup finely chopped chopped walnuts

Pinch of salt to sprinkle over the filling

Equipment

Cookie sheets lined with parchment

Food processor

Pizza cutter or a sharp knife

To Make the Dough

Combine the flour, sugar, and 1/4 teaspoon salt in the food processor. Mix to combine.

Add the butter and mix until the mixture resembles coarse bread crumbs. Cut in the cream cheese and mix again until the mixture looks damp and hold together when you press it with your fingers. Dump the dough onto a work surface (covered with parchment or wax paper) and knead a couple of times until any loose bits are incorporated. You should still see large streaks of butter and cream cheese.

Divide the dough into 4 equal flat rounds, wrapped in wax paper and put in the fridge for 2 hours or up to 3 days.

To Make the Filling

Combine the jam with the cinnamon and mix until incorporated. Finely chop the walnuts.

Remove one piece of the dough and let it sit a bit at room temp until you can roll it out. Roll between two pieces of wax paper until it is about 1/8 of an inch thick. Add the jam evenly, but don't go crazy. Then sprinkle with the walnuts and finish with a pinch of salt. Cut into 12 equal pizza shaped pieces.

Roll the the wide side toward the pointed side. Place on a parchment lined cookie sheet with the pointed side down to avoid it opening while cooking. Continue with all 12 pieces. Place the cookies about 1 and 1/2 inch apart.

Bake for about 25 minutes, until the cookies are golden brown at the edges. Make sure to rotate the pans while baking. Cool the rugelach completely before storing. They can be stored in an airtight container for about 4 days. They are best the day they are baked.

Lesson learned.

Jingle Berries!!

2011-01-03T17:12:00.000-08:00

The holidays came and went and alas I did do some baking but no blogging.... well maybe next year. Oh holly heck 2011 is here and all I want to do is stay away from anything that says, "first cream the butter and sugar together." So here are two photos of a lovely fruit salad that we enjoyed on New Years morning. With the help of Blog O Food we had a lovely brunch filled with good friends, bubbly and of course popovers!

My addition was a simple fruit salad with berries and pears and of course some mint. You can't ring in the New Year without mint.... and great friends to share it with. Hope you all have a happy and healthy new year. Lots of love (and mint) to all!

Do try the popovers they were lovely. Butter and flour posts to follow... you can bet on that!

Pecan Bars

2010-12-23T15:39:00.000-08:00

In case you still need a last minute secret Santa gift or are searching for a last minute holiday dessert. Maybe you need to make sure that you put a smile on that loved ones face, or make up for your "witty" comments you made last year. Whatever is on your last minute "To Do" list, you may need to add these bars. They are that good!

Pecan bars with a simple shortbread. Basically bite size pecan pie. Beware they might make you jump up and down. I swear I have seen it happen.

Shortbread...really who does not love shortbread. I think that Santa told me it was his favorite.

After baking off the shortbread and making the gooey pecan mixture, you spread out the goodness and bake until it bubbles.

Cut in to bite size squares and let your holiday bells ring!!!

Pecan Bars

From Martha Stewart's Cookies: The Very Best Treats to Bake and to Share (Martha Stewart Living Magazine)

For the crust:

1 cup plus 2 tablespoons (2 & 1/2 sticks of good old butter)

3/4 cups packed light brown sugar

1/2 teaspoon salt

3 cups flour

For the filling:

1/2 cup (1 stick of butter)

1/2 cup brown sugar

1/4 cup plus 2 tablespoons honey

2 tablespoons granulated sugar

2 tablespoons heavy cream

1/4 teaspoon salt

2 cups (8oz) pecan halves

1/2 teaspoon vanilla extract

Preheat oven to 375. Make the crust. Put butter and brown sugar into a bowel of an electric mixer fitted with a paddle attachment. Mix on medium speed until fluffy. Mix in salt. Add flour one cup at a time, mixing until fully incorporated after each addition. Continue mixing until the dough comes together in large clumps.

Press the dough about 1/4 inch thick into a 9 by 13 pan. Pierce with a fork. Chill until firm for about 20 minutes. Bake until golden brown about 18 to 20 min. Cool.

To make the filling, place the butter, brown sugar, honey, granulated sugar, and heavy cream into a saucepan on high heat. Bring to boil, stirring constantly until the mixture coats the back of a spoon. Remove from the heat and stir in the salt, nuts and vanilla. Pour the filling into the cooled crust.

Bake until the filling bubbles, about 15 to 20 minutes. Transfer to a wire rack and let cool completely. Run a paring knife along the edges of the pan and invert onto a cutting board or cooling rack. Cut into bite size pieces. Bars can be stored in an airtight container for about one week. Enjoy!!!

Chocolate Pecan Toffee

2010-11-30T17:58:00.000-08:00

What to do with those left over nuts from your Thanksgiving baking frenzy.... I think this says it all.

I had left over pecans after making a sinful little pecan pie cakelet for Thanksgiving, from Teenie Cakes
So, decided to do what every good ~~co-worker~~ baker does and make some pecan toffee to share for the beginning of the holidays.

Hot sugar and butter.... a beautiful sight.

Gooey bliss!

And it only gets better with some chocolate.

Chocolate Pecan Toffee

Adapted from Tartine

The Tartine cookbook is my baking good luck charm. I would sleep with it under my pillow if I believed in all that stuff.

This recipe is super easy. If you have never experimented with heating sugar, just be super careful the stuff is molten hot. Have a bowl of cold water just in case you burn yourself. Read through the recipe before you start and make sure to have all your ingredients premeasured and ready to go. Once the sugar starts cooking you don't have a lot of time to read or to stop to measure.

Warning this is a very addictive confection!

2 cups chopped Pecans toasted

1 and 3/4 cups sugar

3 tablespoons water

1/2 cup butter

1 tsp dark molasses

1/4 tsp salt

1 tsp vanilla extract

1/4 teaspoon baking soda

5 oz of Bittersweet chocolate, chopped (you could also use chocolate chips)

Preheat the Oven to 325 and toast the pecans until they are golden brown, about 7 minutes

Line a baking sheet with parchment paper. Spread the pecans over the bottom of the prepared pan. You can reserve some pecans for topping, I omitted this step simply because I forgot.

In a medium saucepan, combine sugar, water, butter, molasses and salt. Place over medium high heat and cook, stirring occasionally, until the mixture reaches about 295 F on a thermometer. (My candy thermometer is inaccurate at best so I let mine get to about 300 F)

Remove from the heat and stir in the vanilla and baking soda. The mixture will bubble up a bit so be careful. Remember hot sugar is hot!

Pour the hot mixture evenly over the pecans. Work quickly as it will begin to set. If you need to spread the mixture out, use a lightly oiled spatula

When the toffee has cooled a bit, spread the chocolate over the warm toffee and let the heat of the toffee melt the chocolate. Smooth it out with a spatula. You can then sprinkle the remaining pecans over the top. Let it cool completely.

Break the cooled sheet of toffee into pieces. It will keep in an airtight container for several weeks, if it lasts that long.

Chocolate chip, raisin, pecan cookies.

2010-11-16T14:30:00.000-08:00

I am starting to think about the holidays and the lovely baking and cooking ahead. So, around this time of year I spend way too much time looking through cookbooks, food blogs , magazines and drooling over all the possibilities. So, in the mean time I wanted to make something easy, fast and tasty... a big old cookie.

These cookies are adapted from non other than Martha and are so easy to make. You could switch out different kinds of fruit and nuts and omit the chocolate chips if you wanted. Even adding in some citrus zest or juice could add all kinds of flavors. I choose, pecans, raisins and chocolate chips...but let your imagination run wild. That is if you are not already focused on pumpkin, cinnamon and apple tarts like I am.

Just make sure that you have a giant glass of milk and a smile waiting!

Ne Plus Ultra Cookies

Adapted ever so slightly from Martha Stewart's Cookies

1/2 cup unsalted butter, room temperature

2/3 cup packed brown sugar

1/4 cup granulated sugar

1 and 1/2 teaspoon vanilla

2 large eggs

1 & 1/4 cup all purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup chocolate chips ( I used semisweet)

1 cup raisins

1 and 1/2 cup chopped pecans

Preheat oven to 350 F. Put butter and sugars in the bowl of an electric mixer and mix on medium speed until fluffy. Add vanilla and eggs and mix until well combined

Sift flour, salt, and baking soda into a bowl and add to the butter mixture on low speed until just combined. Stir in chocolate chips, raisins, and pecans. ( Or whatever combination of additions you want.)

Transfer about one inch balls of dough to a parchment lined baking sheet, spacing about 1 and 1/2 inches apart. Bake until golden brown about 15 to 17 minutes. Check and rotate cookies halfway. Let cool on a wire rack. Cookies can be stored in an airtight container for about 3 to 3 days.

Enjoy while you are planning your holiday goodies... I did!!!

First Birthday Bash...and Korean BBQ Sliders

2010-11-01T15:50:00.000-07:00

Whoo... this weekend was filled with great fun and great food. My baby boy turned one on Saturday and we had about 40 people over to fill our house with love... and to eat some good grub. It was a monster themed bash full of all sorts of finger foods and sweet treats.

A pile of cupcakes...vanilla buttermilk with Swiss Meringue Buttercream.

Korean beef sliders with homemade pickled cabbage on a sweet Hawaiian roll... these did not last long.

Roasted potato skewers with smokey bacon....super easy, smokey and tasty.

The whole spread as well as tomato skewers with basil and mozzarella cheese, BBQ chicken and of course sausages from Corralitos market We also had a great spicy black bean dip and tons of Halloween candy.

And I made cakepop ghosts that were as fun to eat as they are to make.... I also have a calm baby who sits in his jumpy chair and loves to watch mom bake...Thank goodness for that! We had a special weekend full of love and food and of course I had to share. Enjoy!

Apple Muffins

2010-10-21T17:10:00.000-07:00

Sometimes life has a way of letting things just work out. They might not be perfect, but they work. Like trying to juggle family, house, dogs, and job... and just crossing your fingers that you don't run out of gas before you get home because you forgot to fill up the tank. You get my point, life sometimes works things out for ya..... it just does.

So, after a long break from baking due to getting a new fridge, that had some "troubles." I am now back into full swing fall baking...gotta prep for the holidays! This recipe was originally made in a tube pan, but that is a whole lotta cake to bring to work for an office meeting. So, I decided to try making them into muffins...well it worked out...kinda a...not really.

The apples and the cinnamon as well as the fresh squeezed OJ (thanks Peter) added such great flavor to these very moist, very fall like muffins. However, they were a bit difficult to remove from their little muffin tins....so alas, not so pretty and kind of too moist to just grab and sink your teeth into.

That said, they turned out just fine... almost perfect... life would not have it any other way.

Muffins with apples and cinnamon..mmmm fall has arrived. This is adapted from Smitten Kitchen's mom's apple cake and lets just say that in muffin form they are just as good. Kind of hard to get out of the muffin tin, so not as pretty as her momma's cake, but tasty. I think the secret is the orange juice it brings something special out of the apples and cinnamon...and special it is. Next time I am sticking to the original and baking this as a cake. Per Deb, the cake is tastier the second day as time lets these flavors sing.

Apple Cake from Smitten Kitchen

6 apples, I used McIntosh per the recipe ( I would think Granny Smith would be fine as well)
1 tablespoon cinnamon
5 tablespoons sugar
2 & 3/4 cups all purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 OJ (fresh squeezed if you can)
1 tablespoon orange zest
2 & 1/2 teaspoons vanilla
4 eggs
Walnuts about 1 cup (optional)

Made a ton of muffins, however some were too mangled to serve. So next time I would either use paper liners or really really grease the tin.... or just make it into a cake. The muffins were really hard to unmold...such is life!

Preheat oven to 350 degrees. Grease a tube pan or muffins tins. Peel, core and chop the apples into about 1/2 inch chunks. Toss the apples with 5 tablespoons of the sugar and cinnamon and set aside. Make sure to stir them up well

Stir the together flour, baking powder, and salt in a large bowl. In another bowl, mix the oil, orange juice, sugar and vanilla. Mix the wet ingredients into the dry ones. Then add the eggs one at a time. Make sure to mix until all the ingredients are incorporated.

Pour half the batter into the prepared pan ( or cups, if using muffin tins just put about 2 tablespoons in each tin.) Spread half the apples over the mixture. Pour the remaining batter over the apples. Then arrange the remaining apples on top. Bake the cake for about 1 & 1/2 hours until the tester comes out clean. Bake the muffins for about 25 to 30 min.

Enjoy!

Alas, no baking

2010-10-11T19:59:00.000-07:00

But there has been some eating.... our new fridge is here!! Delivered last Thursday to many smiles, giggles and claps, (and that was just from my son.) However, the sad news is that is does not work... I know plain and simple torture...right? Once all connected and ready to hold all of my loves of eggs, butter and buttermilk, it decided to malfunction. After many phone calls, and my husband practicing deep breathing exercises, we are still without a fridge. So, I have been unable to bake and write and eat!!!

Well, the eating part is still in full swing. Last weekend we retreated (sans kid) to the Healdsburg area of California for good food...wait let me say.. fantastic good, great wine and really special friends.

We had dinner at Cyrus and let's just say it was hands down the best dinner ever. A fun filled fantasy for my senses. I am still thinking about it and swooning over the night, simply magical. If you ever find yourself without a fridge or just want to treat yourself because (gosh, darn you are worth it) than plan in advance (both your tummy and reservations) and treat yourself to a wonderment of delight. It made my fridge fiasco all better!

What now???

2010-09-26T18:39:00.000-07:00

OK.. so this week has been a killer..really it has! See this hole in my kitchen. Yes, this used to house a fridge. Now, it is a hole that has no fridge. No butter, no eggs, no milk, no fun!!! So I am taking a week off before we get a new fridge'o'fun. Believe me it will be fun.. crazy "circus" fun...

Crazy like my dog's feet. By the way, she is a goof.

Crazy like sleeping on the couch and farting....yes she does that!
I hope that your week is less hectic and manic as mine. See ya in in a bit.

Whole Wheat Walnut Cake

2010-09-24T06:15:00.000-07:00

As much as this blog is about baking and eating and just smiling. I have to tell you about this new book I got. Many of you may have it or have heard of Melissa Clark . I am literally obsessed with her and her book and the stories behind her recipes.

The best part is that each recipe has a story about it letting you into her life and now I pretty much want to be her best friend...I know weird...right?

Well, the whole wheat walnut bread she has in her book is something really special. I made mine into a sandwich and added some whipped cream cheese and ate it with a giant smile. The same smile I get when reading Melissa's book! You have to love the stories and joy that comes from food...Smile!

Whole Wheat Walnut Cake
From In the Kitchen with A Good Appetite: 150 Recipes and Stories About the Food You Love

This cake recipe is so easy. You don't need to cream butter and get tons of equipment dirty. The whole wheat flour makes the cake more like a brown bread. I added a walnut streusel filling as suggested to add more texture and crunch to the bread. However alone without the walnuts would be just as easy and tasty. Our family sampled the bread with peanut butter, cream cheese and even ricotta cheese. All were lovely.

1 cup brown sugar
2/3 cup buttermilk or plan yogurt
1 tablespoon vanilla extract
1 teaspoon cinnamon
3 large eggs
1 cup all purpose flour
3/4 cup whole wheat flour
1 & 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup unsalted butter melted

Walnut Cinnamon Streusel Topping (optional)
1 and 1/3 cup chopped
6 tablespoons flour
4 tablespoons 1/2 stick of butter cut into small cubes
2 tablespoons brown sugar
1/4 teaspoon salt

To make the streusel use your fingers to combine the walnuts, flour, butter and sugar and salt in a small bowl.

Preheat oven to 350. Grease a 9 x 5 loaf pan

Using a whisk combine sugar, buttermilk or yogurt, vanilla and cinnamon. Add the eggs one at at time and whisk until incorporated.

In another bowl, mix the flours, baking powder, baking soda, and salt. Whisk the dry mixture into the wet mixture until no longer lumpy.

Using a spatula a fold the melted butter into the batter in three additions

Pour the batter into the pan. If using the walnut cinnamon topping, Pour half the batter into the pan add half of the streusel filling. Pour the rest of the cake batter on top. Then add the remaining streusel mixture to the top.

Bake until a cake tester comes out clean about 50 to 55 minutes. Cool in the pan for about 5 to 10 min then turn out on a rack and let cool. Enjoy!

Time to get Dirty!

Raspberry Buttermilk Cake

2010-09-17T06:13:00.000-07:00

Really a treat!!! The process and pairing could not be more perfect

Just look at all of these goodies.

Fresh raspberries, lemon, and buttermilk makes for a happy day!

A day of mixers and flour and...

Vanilla and sugar!!!

And one sleepy dog... (can I tell you, her life is good!)

Cake meets raspberries

Raspberries meets cake.

And they are ready to rock! How cute do they look. It is like swimming in a buttermilk pool.

This is where the fork meets my mouth. All I can say is thank god for cake and the ones that you love, because that is all that really matters..right??

Raspberry Buttermilk Cake

From Smitten Kitchen

Super easy cake to make... just make sure you don't push the raspberries down too far in the batter before baking as my cake swallowed them all up. The sugar makes for a nice golden brown top. This cake is super moist and lasts for a couple of days. I would bet that some sort of doctored up lemony whip cream or even just vanilla ice cream would make this even more special. You can also just enjoy it with a cup of coffee... or your favorite "pet"pal! That is what I did!

Makes one 9 inch cake

1 cup all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 stick of unsalted butter, softened

2/3 cup + about 1 & 1/2 tablespoon sugar, divided

1 large egg

1/2 cup buttermilk

1 cup or about 5 oz fresh raspberries

Preheat oven to 400 degrees. Butter and flour a 8 or 9 inch round cake pan

Whisk flour, baking powder, baking soda and salt in a bowl and set aside.

In another bowl, beat butter and 2/3 cup sugar with an electric mixer until light and fluffy.

Then beat in the vanilla and lemon zest to incorporate. Add the egg and beat well

On low speed mix in the flour alternating with the buttermilk until just combined. Spoon batter into the prepared cake pan. Scatter the raspberries over the batter, ( just don't press them too far into the batter as they will get swallowed.) Sprinkle the remaining 1 and 1/2 tablespoons sugar over the cake.

Bake until the cake is golden brown and a tester comes out clean. About 20 to 25 minutes.

Cool in the pan for about 10 minutes and then invert onto a rack to cool.

Slice into wedges and enjoy...like I said I had to fight for the raspberries with someone special

Time to get dirty!!!

Pumpkin Pecan Muffins

2010-09-10T17:26:00.000-07:00

Fall I hear you calling...the mornings are darker, baseball playoffs are looming, and have to put a jacket on when I am getting ready for work. I love fall, not only because football season starts, and it will be my son's first birthday, but also because here in Santa Cruz fall tends to bring the best weather of the year...(shhh I was not suppose to let out that secret). I also love what fall brings to the table...cinnamon, pumpkin and oh oh oh pecans.... especially when they are candied. Don't get me wrong, summer rocks.. I mean there are BBQs, beers, ice cream, sunburns, and tan lines... I can go on and on. But, in my heart there is something special about the arrival of fall. I might be a bit premature, call me crazy.. really you can!!!

I turned this loaf bread recipe into mini muffins... cause I love me a mini! Added some extra cinnamon and then topped with some smashed crunchy candied peans.

You gotta love pecans... really you have to!!!
Pumpkin Pecan Muffins
Adapted from Tartine

This cookbook is kind of my bible. I love their pumpkin loaf bread and decided to tempt fate and turn it into a muffin. Turned out great and they store well. Just make sure to let them fully cool, or even sit out over night before putting them into an airtight container and they can get overmoist.

1 & 2/3 cup All purpose flour
1 & 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon + 2 teaspoons cinnamon
2 teaspoons fresh nutmeg grated (I always just eye ball this)
1/4 teaspoon ground cloves
1 cup + 2 tablespoon pumpkin puree (just make sure it is unseasoned)
1 cup vegetable oil (sunflower or safflower)
1 & 1/3 cup sugar
3/4 teaspoon salt
3 large eggs
crushed candied pecans for topping or you could use some raw sugar if you wanted to have the muffins be nut free

Preheat oven to 325. Butter the muffin tins (mini or otherwise) You can also make this in a loaf pan

In a medium bowl mix together flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.

In another mixing bowl, beat together the pumpkin puree, oil, sugar, and salt until well mixed. Add the eggs one at a time, mixing well after each addition. Slowly add the flour mixture and beat until combined. The batter should have the consistency of a thick puree,

Pour into the prepared muffin tins. Sprinkle the crushed candied pecans on top. Bake until a cake tester comes out clean, about 15 to 20 minutes. Let cool on a wire rack for about 20 min. Then invert onto the rack and let them cool completely. Serve room temp. These keep well wrapped at room temp for about 4 days, if they last that long.
Enjoy... and think of how great summer was and that fall is going to be that much better!

Fresh Pickled Beets, Fig and Tomato Grilled Pizza

2010-09-07T13:06:00.000-07:00

I know what you are thinking...What????

There is not much I can say!

My husband created this mixture on a whim during our Saturday night BBQ.

The combination, of tart, sweet and salty all oozing together perfectly..will put a smile on your face. Grilled the pizza with some mozzarella cheese and fresh basil.

The combinations are endless....just how I wish the weekend was.

Labor day weekend in Seattle with my sister and her husband was too much of a good thing... food, drink and monkeys who could ask for anything more.

Pink Grapefruit Yogurt Cake

2010-08-29T18:15:00.000-07:00

Thank you for all the suggestions for my Mom's birthday dessert. Life as suddenly become one fun filled event after another! I can't complain.... no complaining here!

This pink grapefruit cake is the perfect combo of tart and sweet. Muddling the sugar with the zest created an aroma of pure goodness.... pure pure goodness.

The cake requires no mixer ( added plus in my book) and stayed moist and delicious two to three days after the celebration. The grapefruit glaze made sure of that!

Pink Grapefruit Yogurt Cake

My mom loved it and we had a great dinner to celebrate her birthday. Leading to a great weekend with wonderful friends....Wow I am one lucky gal! (did I just say gal?) I must be giddy with excitement.

Pink Grapefruit Cake
From The Greystone Bakery Cookbook
Makes one 10-inch cake bundt cake

Ingredients

2 cups all-purpose flour

1 Tablespoon baking powder

1/4 teaspoon salt

2 eggs

3/4 cup granulated sugar

1 cup plain whole milk yogurt

1/3 cup vegetable oil

Juice and zest of 1 pink grapefruit. About 1/2 cup of juice and 1 Tablespoon of zest.

1 teaspoon vanilla extract

3 Tablespoons powdered sugar

Position a rack in the center of the oven and preheat the oven to 350 degrees F. Grease any bunt pan with butter and a little bit of flour.

In a medium bowl, whisk together the flour, baking powder and salt to blend.

Muddle together the zest and the sugar. Make sure to pause and enjoy the colors and smells of the flavored sugar. (it is that good!)

In a large bowl, beat the eggs and grapefruit sugar until the eggs are thick and pale yellow. Add the yogurt, oil, 1 Tablespoon of grapefruit juice and vanilla extract. Stir well to combine. Add the flour mixture and stir to combine.

Pour the batter into the prepared pan, smoothing the top even. Bake for 30-40 minutes, or until the top is golden brown and a wooden skewer comes out clean when inserted near the center. Place the pan on a wire rack for 10 minutes to cool. Run a knife around the edge of the pan to loosen the cake Release and remove the pan sides. Cool completely on the wire rack.

In a small saucepan, combine the powdered sugar and the remaining grapefruit juice and bring to a boil Reduce the heat to a simmer and cook, stirring,until the glaze is slightly thickened. It took about 10 to 15 minutes.

Invent the cake onto a serving plate. Pierce the cake all over the top with a skewer and pour the warm grapefruit slowly over the cake.

Store at room temperature, wrapped well for 2 days.

Eat and smile. I did knowing that my family and friends enjoyed something made from scratch just for them!

Time to get Dirty.... and approved by our good friend Taco!

Need Help....

2010-08-23T14:58:00.000-07:00

What a week!! I Just got back from a fabulous trip to Chicago (the good part) and we also just found out our nanny is moving and we can't find anyone who can come close to replacing her... sigh. As you can see the dogs are very upset.

What I really need help with is that it is my mom's birthday this week and for the life of me I am drawing a blank on a dessert to make. I need something that I can make the day before and can be easy to present the next day along with a smile and a certain song.

Any suggestions???

Aremenian "Barbary" Bread

2010-08-17T16:51:00.000-07:00

So, life has been crazy... crazy busy..... you so know what I mean!!!

I know you do!

But some how I was able to slow things down and make some bread.

The whole process of bread making takes time. The proofing and raising can eat up most of your day, but the end product is worth every second. Are you picking up what I am putting down?

Armenian "Barbary" Bread
From The Modern Baker: Time-Saving Techniques for Breads, Tarts, Pies, Cakes and Cookies

This bread is kind of like a flatbread that is long and oval shaped with a dimple top. You can sprinkle sesame seeds on top for some extra flavor. Slice it into pieces and serve with all sorts of Middle Eastern dips and salads.

Makes two oval flat breads

4 cups unbleached flour
1 cup whole wheat flour
2 teaspoons salt
4 teaspoons (1 and 1/2 package active dry yeast)
2 cups warm water
2 tablespoons olive oil
2 teaspoons sesame seeds (optional)

Two jellyroll pans lined with parchment or foil

Combine the white and whole wheat flour and salt in a mixing bowl stir well.

In another large bowl, whisk the yeast into the water. Then whisk in the olive oil. Stir about 2 cups of the flour mixture into the liquid, mix until smooth. Add the remaining cups of flour one cup at a time until all is incorporated. The dough will be soft.

Cover the bowl with a towel and allow it to rest for about 30 minutes

Invert the dough from the bowl onto a floured surface and fold it over itself a couple of times

Place in a clean oiled bowl make sure that the oil has coated both sides. Cover and allow to rise until doubled in size about 1 to 2 hours depending on the outside temperature.

Once it has risen, place on a floured surface and divide into two equal portions.

Gently press and stretch the dough into a long oval. Flour the top lightly. Fold into thirds to easily transfer to a jelly roll pan lined with parchment. Repeat with the other half of the dough.

Cover the bread with towel and allow it rise for about another hour.

With about 20 minutes to go in the second rise pre-heat the oven to 425 degrees.

Uncover the bread and gently dimple the top of the dough, not pressing to hard of the dough will deflate.
Sprinkle with sesame seeds if you are using them.

Bake the breads for about 10 minutes and then rotate the pans. Continue baking until the bread is a deep golden brown and they are firm but still spongy to the touch. About 10 additional minutes.

Transfer to a cooling rack. Slice once cool or just pull of a nice warm piece and enjoy. Simple and easy, just what I needed.

Time to get dirty!!!

Peanut Butter Swirl Brownies

2010-08-12T18:09:00.000-07:00

Chocolate and Peanut Butter are one of those combinations that are just like old friends. Old friends who like to hang out, grab a beer and sit and chat on the front porch. Old friends that don't have to say much to get across just how much the care about each other. You know what I mean... don't you?

Well these old friends started out with humble beginnings.

Some butter, two kinds of chocolate heated together..then some mingling...and then the magic happened!

Their friendship blossomed and swirled and screamed.... "time for some fun."Just like old friends these are so darn good!!!

Peanut Butter Swirl Brownies

From Martha Stewart's Cookies

Made about 16 to 18 small size Brownies

These bad boys are rich! I did not end up even using all of the peanut butter filling. If you are daring I say go for it! I used Scharffen Berger chocolate....( I love you Scharffen Berger.. I really do!)

The Brownie Batter

1/2 cup ( 1 stick unsalted butter) cut into small pieces, and some butter for the pan

2 ounces unsweetened chocolate, coarsely chopped

4 ounces semisweet chocolate, coarsely chopped

2/3 cup all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon course salt

3/4 cup granulated sugar

3 large eggs

2 teaspoons vanilla extract

The Peanut butter filling

4 tablespoons (1/2 stick of unsalted butter), melted

1/2 cup confectioners sugar

3/4 cup smooth peanut butter

1/4 teaspoon course salt

1/2 teaspoon vanilla extract

Preheat oven to 325 degrees. Line an 8 inch square pan with butterd parchment. Leaving a bit of an over hang

To make brownie batter put butter and chocolates in a heatproof bowl over a pan of simmering water; stir until melted. Let the mixture cool a bit. While cooling mix the flour, baking powder and salt in another bowl. Once the mixture has slightly cooled add the eggs. Whisk until the mixture is smooth. Add the vanilla. Then add the flour mixture; stir until well combined.

To make the peanut butter filling. Stir together the melted butter, confectioners sugar, peanut butter, salt and vanilla in the bowl and mix until smooth... (and tasty.)

Pour one third of the brownie batter into the pan and spread it evenly with a rubber spatula. A dollops of the peanut butter filling on top of the batter. Then drizzle the remaining brownie batter on top of the peanut butter dollops and then spread gently to fill the pan. Add remaining peanut butter filling ( in dollops) on top. Gently swirl the peanut butter into the brownie filling using a butter knife. Run the knife through the layers to swirl.

Bake until a cake tester comes out with some crumbs but not wet. About 40 to 45 min. (Mine took about 40 minutes) Let cool in pan for about 15 to 20 min. Lift out and let it cool completely on a wire rack before cutting into squares. Enjoy and think about all the good friends in your life.

Time to get dirty!!!

Banana Bread Muffins

2010-08-07T14:53:00.000-07:00

Whew!!! I have been so busy lately, so busy indeed. I even forgot about these bananas.

Well, you now know what has to be done.

A quick and easy one two punch of bananas, melted butter, sugar and...ahem... bourbon. Yes, these banana muffins are just what a busy week calls for..... I hear them calling!

Banana Bread Muffins
Adapted from Martha Stewart's Cupcakes

3 to 4 ripe bananas mashed
1 & 1/2 cups flour
1 teaspoon baking soda
1 stick melted butter (unsalted)
1 egg
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 and 1/2 tablespoons bourbon... (optional)
1 teaspoon cinnamon
1/2 teaspoon nutmeg (freshly ground if possible)

Makes about 16 medium sized muffins. You can also pour into a loaf pan for the good old traditional banana bread.

Preheat oven to 350 degrees. Line muffin tins with paper liners.
Melt butter in saucepan. Once melted and slightly cooled mix butter into a large bowl with the mashed bananas. Mix in the sugar, egg, vanilla and bourbon. Then add the cinnamon and nutmeg. Sprinkle the baking soda and salt over the mixture and stir to incorporate. Add the flour last and mix until combined.

Pour evenly into the prepared muffin tin, about 3/4ths of the way full. Bake for about 18 to 20 minutes until the tops are slightly golden brown and a cake tester comes out clean. Remove from oven. Let sit for about 5 minutes until you can transfer them to wire rack. Cool (or eat warm) and sit back and think..."damn that was so easy to make and thank god it is the weekend."
Time to get dirty!!!

Salted Oatmeal White Chocolate Chunk Cookies

2010-08-01T15:29:00.000-07:00

These cookies do not look very glam. They don't scream the red carpet or Hollywood. They just look very well... plain. Their "wow" factor does not come from their humble looks, but it arrives during the first bite.

Mainly due to this. A heaping mound of white chocolate. I'm not the biggest fan of white chocolate, but if you buy a nice bar and chop it up. It can help to create a cookie that is buttery, sweet and sexy all in one bite!

The other secret is to sprinkle some kosher or sea salt on top of the cookie. It helps bring out the nutty flavors of the oats and the buttery smooth chocolate. Plain and simple just transformed into a glamour girl!

Salted Oatmeal White Chocolate Chunk Cookies (boy that is mouth full!)

These cookies are crispy and just wonderful. If you wanted to add some dried fruit I don't think they would mind.

From Cooks Illustrated

1 cup all-purpose flour

3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 & 1/4 teaspoon vanilla extract ( I was out of vanilla extract and used one vanilla bean and it worked like a charm)
2 1/2 cups old-fashioned rolled oats

6 ounces good-quality white chocolate bar, chopped into chunks.

1/2 teaspoon flaky sea salt or kosher salt (for sprinkling on top)

Preheat oven to 350 degrees. Line baking sheet with parchment paper .Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

Beat butter and sugars until light and fluffy. Scrape down the bowl and then add the egg and vanilla. Beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Add oats and white chocolate and mix until well incorporated.

Divide dough into equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets leaving some space as these cookies do spread. Using fingertips, gently press down each ball to about 3/4-inch thickness.

Sprinkle some salt onto the top of each cookie

Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating the baking sheet halfway through. Transfer baking sheet to wire rack to cool.

Enjoy and you will be transformed into a world of glitz and glamour.
Time to get dirty!!!

Lemon, Almond, Ricotta Muffins

2010-07-26T17:39:00.000-07:00

Almonds, lemons, ricotta cheese in mini muffin form. It does not get any better than that. And believe me these muffins sing!! Really they do!!

They sing a song called "put me in your mouth and smile!" I know you have heard it.. It is a hit... I swear!

Lemon Ricotta Almond Muffins

From Food Network Kitchens Favorite Recipes

2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar, plus more for sprinkling on top

1/2 cup unsalted butter, room temp

1 tablespoon lemon zest ( or just eye ball it! I used the zest of two medium lemons)

1 egg

1 cup whole milk ricotta cheese

1/2 tablespoon of fresh lemon juice

1/2 teaspoon almond extract

sliced almonds to sprinkle on top

Line a muffin tin or mini muffin tin with paper liners. Preheat oven to 350 degrees. Whisk the flour, baking powder, baking soda, and salt in a bowl.

In another bowl beat 1 cup sugar, butter and lemon zest until pale and fluffy. Beat in the ricotta. Beat in the egg, lemon juice and almond extract. Add the dry ingredients.

Divide the batter into the prepared muffin tin. Sprinkle the sliced almonds and sugar over the top. Bake until they are golden brown on top. About 18 to 20 min. These can be served warm or at room temperature.

Smile, sing and enjoy!

Time to get dirty.

Toasted Oat Granola Bars

2010-07-21T18:39:00.000-07:00

Granola bars remind me of Brownie Day Camp... I hated Brownie Day Camp. (Sorry Mom) Well, I liked the idea of being outdoors, running,crafting and singing, but for some reason I was always stuck in the boring group...Really I was. So, I have always thought of Granola bars and Brownie Day Camp being a bit boring and a bit... hmm "dry."

Nope, not these little beauties... they are full of flavor and you can say good bye to the boring granola of yesterday. One big secret is that they are more of a cookie then granola... oops I forgot to mention that one.

Toasting the oats in butter adds a great amount of flavor... so did the cranberries and raisins. You could also add toasted nuts.

One other real great surprise was the use of honey, molasses and brown sugar. It made a thick gooey syrup that was mixed with the oats and flax meal before baking. Just pure goodness..I swear!

These bars are good for a breakfast treat, packed up for a snack on your next hike, or just because you want to remind yourself of good ol' Brownie Day Camp on a hot summer day.

Toasted Oat Granola Bars
From Good to the Grain: Baking with Whole-Grain Flours

Toasting the oats in the butter adds a ton of flavor and texture to these bars. I found that they were best eaten the day they were made. However stored in an airtight container they should last a couple of days. They do get a little bit hard the next day, but they were still pretty good.

1/2 stick unsalted butter

2 cups rolled oats
1/2 cup + 1 tablespoon flax seed meal
1 teaspoon cinnamon
1/4 cup raisins
1/4 cup cranberries

1/2 cup honey
1/4 cup brown sugar
1 tablespoon molasses
1 teaspoon kosher salt

Preheat oven to 325 / Butter a 9x9 inch baking pan or glass baking dish

Melt the butter in a medium size pot on Medium heat. Add the oats and stir until they absorb the butter and become a toasted golden brown color.

Pour the oats in a large bowl and add 1/2 cup flax meal and cinnamon. Wipe clean the pot to use later for the syrup.

Toss the raisins and cranberries with the 1 tablespoon flax meal and then chop. The flax actually helps prevent the dried fruit from sticking to the knife. (Wonderful discovery) Add them to the oat mixture.

To make the syrup add the honey, brown sugar, molasses and salt to the reserved pot. Over a medium heat cook the syrup until it is boiling evenly. It took me about 6 min.

Pour over the oat mixture and toss to coat all of the oats and fruit. Pour into the prepared pan. Gently press the oat mixture evenly into the pan.

Bake for about 20 to 25 min. Remove, let cool for about 10 min. Cut the granola into squares and the remove from the pan. Eat right away and think of all those days at camp where you ate granola until it was coming out of your ears.

Time to get Dirty!!!

Baked Kale Chips

2010-07-17T11:52:00.000-07:00

I know, I know... I am late to the party. Been there done and done that! You snooze you loose...

Alright, alright... I get it. I really do!! Earlier this year these chips were all over the web and have become quite popular. I have been dying to try them so here it goes.

Baked Kale chips are really a fun way to create something that is crispy like a chip with a lot of flavor and almost no fat. Warning... the nutty flavor and crispy goodness will make you want to eat them all. I'm just saying.

Baked Kale Chips
Makes about 4 to 6 cups of baked chips

1 large bunch of organic kale (cleaned and well dried)
1/2 tablespoon olive oil ( you could probably use even less if you desire)
1 large pinch of salt
1 pinch of paprika or any spice you desire
a scattering of sesame seeds
a splash of apple cider vinegar ( a good squeeze of lemon would also be fabulous) Oh the possibilities.

Trim off the stems and the thick center rib. I left some of the smaller center ribs but if you want remove them all you can. Cut into large pieces. In a large bowl mix the kale with the olive oil, and other seasonings. Pop them in the oven bake at 300 degrees until crispy about 20 min. Let cool and then eat them up. I crushed up some chips and sprinkled them over cottage cheese for lunch... damn that was good!

Time to get dirty!!!!

Chocolate Chunk Cookie Cupcakes... Yes!!!

2010-07-14T18:36:00.000-07:00

So, not to be too "mediocre" I made something simple and easy for a work meeting. Yes, I know work meetings are very uninspiring. However, when you add some dark chocolate, sugar and butter together....

it can make for a very inspirational, thought provoking event.

As well as a delightful, just for fun, and enjoyable morning.

These chocolate chunk cookie cupcakes are really something to smile about... That is why we do this???? Right???

Chocolate Chip Cookie Cupcakes
Adapted from Martha Stewart's Cupcakes

Inspired by a favorite cookie these cupcakes are anything but mediocre
Makes about 20 cupcakes

1 & 1/2 cups all purpose flour
3/4 teaspoon salt
1 cup ( 2 sticks butter)
3/4 cups granulated sugar
3/4 packed brown sugar
3 large eggs
1 and 1/2 teaspoon vanilla extract
1 cup milk
8 oz chocolate ( the recipe calls for semi-sweet) I used dark and really like the chocolate flavor. Used a bit less then 8 oz as that was what I had in my pantry.

Preheat oven to 375
Line a muffin tin with paper liners

Whisk flour and salt together

With a mixer on med / high speed cream butter and both sugars. Add the eggs one at a time. Beat in vanilla. Scrape down the side of the bowl as needed.

Reduce speed to low. Add flour mixture, alternating with the milk, and beating after each combination.
Stir in chocolate chunks.

Fill each tin with about 1/4 cup filling. Bake for about 20 min. Rotate the tins halfway through the baking time. The cupcakes are done when they are golden brown and a cake tester come out clean.

Cool completely before removing from the tin. These can be stored for up to 2 to 3 days. If they last that long.

Enjoy!!!

Time to get Dirty!!!

Roasted Garlic Artichoke & Olive Focaccia

2010-07-12T10:29:00.000-07:00

Focaccia....kind of like pizza's lonely step-child....sometimes forgotten in the world of yeasty doughs. My kind of lonely pal.... easy to please, does not complain and leaves a smile on your face.

Add some roasted garlic and you have yourself the beginning of a very good friendship.

A very good friendship indeed!

I mixed together a simple topping of artichoke hearts, roasted garlic, kalmata olives and a good heaping helping of grated goat's milk Gouda. You could mix together really anything that floats your boat! Or keep it simple with some coarse sea salt and black pepper. Really focaccia is anything but lonely or boring.... just don't tell that to Mr. Pizza (he could get his feelings hurt!)

Roasted Garlic, Artichoke and Olive Focaccia

Makes one large 11 x 17 focaccia

Ingredients

4 cups all purpose flour

2 teaspoons salt

1 package active dry yeast

1 & 2/3 cup warm water

3 tablespoons of olive oil

Olive oil for the pan ( 11 x 17 jelly roll pan )

Toppings

1 can artichoke hearts quartered

1 head roasted garlic

1 cup chopped olives

1/2 cup grated cheese of your choice. (I tend to lean for less cheese so go on and add more if you like)

Combine flour and salt in a large bowl. Stir well to combine

In a separate bowl whisk the yeast into the warm water and then add the olive oil

Using a rubber scraper make a well in the center of the flour and slowly pour the liquid in gradually stirring the flour into the center of the bowl. Continue to incorporate more flour as you stir. When all the flour is combined the dough will be fairly sticky and pull away from the sides of the bowl. Continue folding the dough until no dry bits of flour remain

Cover with plastic wrap and allow the dough to rise about 1 - 2 hours.

Scrape the dough into a oiled pan. With your hands gently press the dough down into the pan. You may need to lightly oil your hands to prevent sticking. I had to let my dough rest a bit in the pan before I was able to press it into the corners.

Cover with an oiled plastic wrap and allow the dough to rise again in the pan. About 1 hour.

While the dough is rising you can make the topping. Cut about 1/4 of the top off of a head of garlic. Wrap in foil and drizzle some olive oil over the top. Place in the oven at 375 for about 40 min. Once cooled squeeze out the roasted garlic cloves. Chop the artichoke hearts into quarters and mix with the garlic and the chopped olives. Add any type of grated cheese. You could also add a softer goat cheese if you wish.

Uncover the crust and use a fingertip to gently dimple the dough. Spread the topping on all over the dimpled dough. Season with salt and black pepper.

Bake at 475 for about 30 minutes until well risen and golden brown. Cool. Slice and serve. You can serve this warm or at room temp. An added bonus is that your house will smell fantastic.

Time to get dirty!!!

Cataplana

2010-07-09T06:24:00.000-07:00

Cata... Cata...Cataplana??... Cataplana??? Hmmmm... I know what you are thinking... What the heck is this?

Well, it's a "cooking vessel" from Southern Portugal that was originally used to cook up seafood. It is the ideal way to steam shellfish to perfection. Whatever main ingredients you add it is often cooked with veggies and wine.

OK enough facts... it is an awesome fun, freaky, flavorful way to cook food and it is and down right easy as could be to make a fabulous dinner.

Now, to geek out more about the Cataplana, the food is placed in the bottom half of the dish and the hinged lid is then closed to allow all the wonderful (slap you across the face) flavors to develop into a big ass punch of goodness.

You start with onions, peppers and garlic and let them get happy in the 'plana, Then add in the sausages (get some brown on em!) potatoes and green beans.

After letting it all cook up and getting a bit of some yummy brown bits on the bottom of the Cataplana it's time to add the shellfish and my favorite part.. the wine. We used a pinot gringo, but any wine that reminds you of sunny days on the Mediterranean would be fine. We used clams, scallops and some shrimp (which we peeled and deveined) and the added a big pour (close to two cups, or enough to have most of the contents covered) of wine.

Cover and cook for about 15 minutes. Open and allow the aroma to sink in. Serve with rice or some kind of pasta (we used orzo). Something needs to soak up that sauce... oh that sauce... I am still dreaming about you!

Time to get saucy... I mean dirty!!!

Red Pepper Salad

2010-07-07T16:18:00.000-07:00

Hot damn.... who knew that peppers, some onions and feta could meet, mingle and make the most fresh lovely salad for the summer..... Summer love??

They really wanted to hang out and get acquainted... and low and behold they did. Here they are with their tops off!

This salad combines all of my favorite veggies with a bit of salty feta for some flare. (Who does not love salty flare... Come on...who???)

It is crunchy, sweet, salty, and can I say it??...can I??...good for you!!!

Make this ahead for a BBQ or picnic. You can serve this dish right away or have it sit and party overnight to have the veggies soak up more flavor. That option is up to you.

Red Pepper Feta Salad

Serves 6 to 8

1/4 cup Red wine vinegar

1 teaspoon sugar

1/4 cup cold water

3 to 4 Red and/or Orange Peppers. You can mix and match the colors. I hate green peppers so they were not invited to this party
1/2 one red onion diced
1 English cucumber diced
1/2 grape or cherry tomatoes
1/4 cup pitted Kalmata olives
Crumbled Feta cheese (you can choose the amount you desire)

Salt and Pepper to taste

Mix together the red wine vinegar, water, sugar and about 1/4 teaspoon of salt in a bowl. Add the diced red onions and set it aside. This will take out some of the "bite" that red onion can have. It also softens the onions a bit.

Chop the peppers, cucumber and feta (if it is in a block) into large chunks about 1/2 inch in size.
Add them to a large bowl with the grape tomatoes and olives. Drain the onions (reserving the vinegar mixture.)

Add the onions and about 1/4 cup of the vinegar mixture to the bowl. You can add a drizzle of olive oil if you want. (I felt that the salad did not need it) Season with salt and black pepper.

Toss and serve.

A great addition to any party!!!

These two are partied out!
Time to get dirty!!!

Blueberry Bars and Lemon Frozen Yogurt

2010-07-05T09:07:00.000-07:00

I always forget how easy crumb bars are to make. These bars are so simple when you are pressed for time or have a lot to do. For example, hosting a BBQ for family and good friends while taking care of a giggly baby, and most importantly, trying to watch as much World Cup Soccer as you possibly can. An easy dessert like a crumb bar can save the day. These bars require simple fresh ingredients and they go well with any type of frozen delight.

I made the frozen yogurt the night before using a Greek style yogurt, fresh lemon juice and agave syrup. Tart and tangy to go along with the sweet buttery bars.

I also got to use my handy dandy ice cream maker... (Dear ice cream maker, I am so sorry I always forget about you... thank you for doing such a good job!!!)

Lemon Frozen Yogurt

Adapted From David Lebovitz

3 cups plan whole milk Greek style yogurt

Zest of one lemon

Juice from one lemon

2/3 cup sugar

1 tablespoon agave nectar ( you could also use honey)

Pinch of salt

Blend together. Pour the mixture in a medium size bowl and refrigerate for about an hour. Freeze in your ice cream maker according to the manufacturer's instructions... Enjoy.

Blueberry Crumb Bars

From Smitten Kitchen

1 cup sugar

1 teaspoon baking powder

3 cups flour

2 sticks cold butter

1 egg

1/4 teaspoon salt

Zest of one lemon

2 pints blueberries

1/2 cup sugar

4 teaspoons corn starch

Preheat oven to 375

Stir together 1 cup sugar, flour and baking powder. Mix in salt and lemon zest. Using a fork or (the new awesome pastry cutter I got for mother's day) cut in the butter and egg. They dough will get very crumbly. Pat half the dough in a greased pan. (I used a 9x13 pan)

In another bowl mix together the blueberries, 1/2 cup sugar, cornstarch and lemon juice. Mix together. Sprinkle the blueberries over the crust. Crumble the remaining dough over the berry layer.

Bake for about 45 minutes, until the top is golden brown (or have your husband watch the bars so you can sneak in some World Cup action.) Let cool before cutting into squares. Eat and let the happiness begin!!

Time to get Dirty!!!!

Blueberry Lemon Cake

2010-07-03T07:13:00.000-07:00

Yes, Yes I know what you are thinking... lemons again!! What the heck is her deal? She adds them to cookies, muffins and salad dressing. Um...yes...I am fully aware that I have been on a lemon kick lately... I do love me some lemons.

Especially in this cake with big ol' plump blueberries.

See how happy they are... floating in a sea of yogurt lemon batter. They are smiling.. can't you tell.

You will smile too after taking a bite out of this easy Lemon Cake.

Lemon Yogurt Cake
Adapted from I na Garten

1 1/2 cups + 1 tablespoon flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup whole plan yogurt ( I only had fat free Greek style yogurt on hand and it worked out perfectly... still very moist)
1 cup sugar
3 large eggs
lemon zest from 2 lemons
1/2 vanilla extract
1/2 cup veggie oil
1 and 1/2 cups blueberries ( or whatever fruit you would like to add)

Preheat oven to 350. Grease a loaf pan and line the bottom with parchment. ( I used a mini loaf pan and did not line the bottoms with parchment)

Sift together 1 and 1/2 cups flour, baking powder, and salt into a bowl. I another bowl, mix the yogurt, 1 cup sugar, eggs, lemon zest, vanilla and oil. Add the dry ingredients to the wet. Toss the blueberries in 1 tablespoon of flour, and fold them gently into the batter. Pour into pan and bake for about and hour or until a cake tester comes out clean. I had to cover mine with tin foil at about 40 min due to the edges getting to brown. So keep an eye on it. When done cool and enjoy!!!

Time to get dirty!

Raspberry Topped Lemon Muffins.

2010-06-30T18:45:00.000-07:00

How can you make these little berries any cuter?? Yup this is how!!!

Raspberry Lemon Mini Muffins....bake up a bunch and pop them in...sure to make you smile...and dance and sing!!!

They are just too darn cute!!

Lemon Raspberry Topped Mini Muffins

Raspberry Topped Mini Muffins
Susan Fallon Bon Appetit July 2006

Makes what seems like a million mini muffins about 50 or so, or about 16 large muffins

1 cup and about 1/4 cup sugar divided
About 4 to 5 teaspoons of grated lemon peel
2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 stick of unsalted butter, room temp
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract

about 1 pint of fresh raspberries

Preheat oven to 375
Line muffin or mini muffin tins with paper liners

Muddle or mash1/4 cup of sugar and the grated lemon peel in a small bowl until the sugar is moist.

Whisk flour, baking powder, and salt in a medium bowl. Using an mixer beat the remaining cup of sugar and butter until smooth. Add the egg, buttermilk, vanilla and lemon sugar, beating in between. Add the flour mixture. Beat until combined.

Divide among the muffin tins. Fill to about 3/4 level. Top each with one or two raspberries, depending on your mood. Bake until the muffins are lightly brown on top and a tester comes out clean. It was about 30 minutes for my minis.

Enjoy the cuteness!!!

Time to get dirty!!!

Oatmeal Cookies... Please and Thank you

2010-06-28T09:42:00.000-07:00

Remember when you were little and you used to ask to lick the spoon, or how your grandmother showed you how to crack an egg. ... or the time you were able to actually turn on the oven and create something on your own. Cooking and baking bring back such wonderful memories of childhood.... as do oatmeal cookies. I mean come on!!! Who does not love thick cookies with lovely little sweet pockets of raisins and the crunch of walnuts.

These cookies will bring you back to those carefree days where after you skinned your knee it was all forgotten with a big glass of milk and an oatmeal cookie. Enjoy.

Thick and Chewy Oatmeal Cookies
From Smitten Kitchen

I added a bit more raisins then the recipe states. I just could not let them go to waste. I also used Deb's trick of baking up really thick cookies by chilling the dough before baking.You can also freeze the dough if you want to have a small batch baked for when someone special comes around.

1/2 cup butter, softened
2/3 cup light brown sugar packed
1 egg
3/4 teaspoon vanilla
3/4 cup of flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 and 1/2 cups oats
3/4 cup raisins ( I used about a cup)
1/2 cup chopped walnuts, optional

Preheat oven to 350

Cream together butter, brown sugar, eggs and vanilla until smooth. In another bowl whisk together flour, baking soda, cinnamon and salt. Combine the butter and flour mixture. Stir in the oats, raisins and walnuts.

Chill the dough (optional if you have the time.) Scoop onto baking sheet about 2 inches apart.

Bake 10 to 12 minutes until the edges of the cookies are golden brown and the tops are still look a bit undercooked. Let them cool for about 5 minutes on the baking sheet before removing to a cooling rack.

Someone wanted to help. .... Time to get dirty!!!

Spinach salad with garlic yogurt dressing... it is zesty

2010-06-24T17:37:00.000-07:00

Lately the oven has been off... I have been cranky... and... the idea of turning on the oven and making the house hot as hell does not knock my socks off. However, this salad is something I made the other night for dinner and wow!!! It will not only knock your socks off it might just knock you right down to the floor. Granted, my dressing had a powerful punch, but I think I added too much garlic. It is a good thing I am not single.

A while back I bought this cookbook after hearing the author in the radio. I know what you are thinking... yes... I listen to talk radio...

The salads and side dishes in the book are wonderful. Think mix and match dressings and one plate meals. The ideas are endless. Since I had an abundance of dill from last weekend I thought I would use some in this simple salad and in the (knock you on your ass) lemon garlic dressing.

Spinach Salad with Lemon Garlic Dressing

Adapted from Joyce Goldstein:

You can add what ever tickles your fancy to this whopper of a salad. Make sure you dress the salad just before serving so it stays nice a crisp.

Serves 6 to 8

2 small English Cucumbers seeded and cut into 1/2 inch dice

1 bunch of radishes sliced thin

1 large bunch of baby spinach chopped

3 to 4 green onions ( I did not have any on hand)

1/8 cup of fresh dill

salt and pepper to taste

The recipe states to sprinkle the cucumbers and radishes with sea salt after they are chopped to allow them to release some water as to not make the salad soggy. I skipped this step and the salad seemed fine. However, after you slice them you can sprinkle sea salt over them and let them sit for about 5 min. Rinse and dry before adding to the salad.

Combine all the ingredient and toss with the dressing to your liking. Be careful the dressing has power!!!

Yogurt Dressing

Adapted from Joyce Goldstein

1 1/2 cup thick yogurt ( I used Greek yogurt)

2 teaspoons olive oil

1/8 cup fresh lemon juice

salt

1 to 2 teaspoons minced garlic ( optional) looking back I would add very little next time

2 tablespoon fresh mint or dill ( I added both)

Whisk all the ingredients together in a bowl. Season with salt and the fresh herbs to your taste. Enjoy with someone who will not mind your garlic breath.

Time to get dirty!!!!

BBQ with family

2010-06-20T18:10:00.000-07:00

No baking this weekend. No flour or brown sugar. No mixers or butter. This weekend was more of a feast of fresh local ingredients that were screaming summer time. My sister and brother- in- law came to visit from out of town, and to celebrate and we were able to create some gosh darn good grub. A sunny peach bruschetta, BBQ Tri tip, grilled corn, and fresh bean and tomato salad.

Warm weather, wine and the ones you love. Who could ask for anything more.
White Bean and Tomato Salad
Adapted from Bon Appetit June 2010
Serves 4

This salad is super fresh and super easy to make. Let it sit a bit before serving to let all the flavors mingle and get happy.

1 can white cannellini beans rinsed and well drained
2 1/2 cups grape tomatoes sliced in half
2/3 diced red onion
1 & 1/2 cups sliced radishes
1/4 cup fresh dill
3 tablespoons fresh lemon juice
1 tablespoon of balsamic
2 garlic gloves, pressed

Optional drizzle of extra virgin olive oil ( I omitted as I felt the salad did not need it)
Salt and pepper to taste

Toss all of the ingredients together in a large bowl. Season with salt and pepper to taste. You can let all the flavors marinate together at room temperature for about an hour. Then serve and enjoy. Super fresh and easy.

Peach and Nectarine Bruschetta
Created by my husband

You can add as much or as little of each ingredient depending on your taste

1 peach diced
1 nectarine diced
2 tablespoon red onion diced
2 tablespoons red bell pepper diced
1 teaspoon (or so) of aged balsamic
salt to taste
Cilantro about 3 tablespoons chopped
Mix together. Slice a baguette toast. When well toasted top with the bruschetta. So good.

Time to get dirty!!!

Lemon Sugar Cookies

2010-06-16T19:40:00.000-07:00

The sun is shining and summer is almost here.... So why I am frowning? Well, sometimes life can suck it... I mean a big suck it... When work sucks, traffic sucks and all you want to do is scream! You get my point. Life can throw you a screw ball and make your pucker up (like you just ate a lemon) and want to say F*&#K...

AHHH.. Lemons..OK I am getting a bit more happy...lemon zest... maybe a smile is starting to creep out... Lemon and sugar and butter... YES!!

Lemon sugar cookies.. Instant smile. Life is good, warm, and golden brown. A simple delight at times can make you feel so much better.

Enjoy these giant cookies and remember when life gives you lemons... instead of lemonade make a giant kick ass cookie.

Lemon Sugar Cookies
Adapted from Martha Stewart's Cookies: The Very Best Treats to Bake and to Share

Ingredients
3 cups all purpose flour
1 teaspoon baking soda
1/4 + a pinch of course salt
1 & 3/4 granulated sugar
1/4 packed light brown sugar
1 & 1/2 table spoon lemon zest
1 cup ( 2 sticks) unsalted butter
2 large eggs at room temp
1 & 1/2 tablespoons fresh lemon juice
Sanding sugar for the top.. although I used raw sugar and it worked just fine

Pre-heat oven to 350
Mix flour, baking soda, and salt in a bowl and set aside

In a mixer with a paddle attachment add the light and dark sugar and lemon zest. Mix for about 1 min at med speed. Add the butter and mix until the butter and sugar and pale and fluffy. Depending on your mixer this can take 1 to 3 min. Mix in eggs one at at time, and then the lemon juice.

Reduce the speed of the mixer to low and slowly add the flour mixture.

Using a ice cream scoop or a tablespoon, drop the dough onto parchment. About three inches apart. These cookies do spread. Flatten a bit and then add the sanding sugar or raw sugar. This gives the cookie a bit or a crunch on top.

Bake until golden brown ( 15 minutes.) Transfer to a rack to cool. Once the cookies have cooled you can remove them with a spatula to a wire rack to cool completely. The cookies can be stored at room temp for about 3 days. Unless your dog eats them up

Time to get dirty!!

Chocolate Almond Brownies

2010-06-14T11:59:00.000-07:00

Baking, Blogging and Brownies. Exactly what I had planned on my day off. All while trying to keep a watchful eye on a giggly 7 month old. Easy right??? No wonder this recipe from David Lebovitz caught my eye. It calls for simple ingredients which I had on hand and it can be mixed in one medium sized sauce pan. Therefore the clean up is quick and easy, which is a plus in my kitchen. The fudge brownie is very dense and the additions can be endless. I went for some chopped almonds as that is what I lying around. But you could add any kind of nut or even some coco nibs to make the chocolate factor go through the roof.

I used Scharffen Berger Semisweet chocolate which melts easily and is simply wonderful.

Make sure you wait until these brownies are completely cool to remove from the pan. I am very impatient and could not resist taking them out early which made them much harder to cut. These brownies will keep for about 4 days and can be frozen for about a month. Perfect for an upcoming summer BBQ.

Chocolate Almond Brownies
From David Lebovitz: Ready for Dessert: My Best Recipes
Serves 9-14 brownies, pending on how big you want to cut them

Ingredients
6 tablespoons butter, unsalted cut into pieces
8 oz semi-sweet chocolate chopped
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs at room temperature
1/4 cup all purpose flour
About 1 cup toasted chopped almonds ( you can mix and match here)

Preheat oven to 350. Line a 9 inch baking pan with butter parchment or tin foil

In a medium saucepan melt butter then add the chopped chocolate and stir on low heat until melted

Remove from the heat and add the sugar and vanilla. Stir until combined. Then add the eggs beating after each addition.

Add the flour and stir very enthusiastically for about a full minute. Until the mixture becomes smooth and shiny. Stir in your chopped nuts or extra added additions.

Pour into the prepared pan and bake for about 30 minutes. Until the brownie is set. Let cool ( something I have a hard time doing.)
Slice Serve and Smile!!

Time to get Dirty!!!

A Weekend Without my Oven

2010-06-13T14:14:00.000-07:00

However I did still manage to bake. Over the weekend my husband and I went to Sonoma to partake in a cooking adventure. A group class at Ramekins cooking school.

The theme of the class was Summer grilling and Micro brews. Both of which are things I love; so of course I was excited. My husband I and made the cobbler and hit it out of the park. We had a great time and enjoyed laughing at and with some of the other unique characters that joined us for our class.

It would not have been a worthwhile trip to Sonoma without a great dinner and of course, good wine. After a morning of exercising off some of the beer and food from the night before we set out to fill our empty bellies. We were staying close to the Ravenswood winery and I had enjoyed many of their wines before so I thought it would be a sure bet. Indeed it was! After a little tasting we retired to the a terraced patio to enjoy the warm breeze and a nice bottle of wine. Could the day get any better?

Chocolate Streusel Coffee Cake

2010-06-09T18:32:00.000-07:00

Yes!!!! High Five!! A cake to go with one of my true loves... Coffee.
I remember as a little kid getting coffee at my Nana and Papa's house after Sunday dinner. Although my "coffee" was basically cream and sugar with a coffee splash. Sitting at the dining room table with my family and my coffee made me feel very grown up and important. And this cake is a very grown up and important version of coffee cake.

Not your usual cinnamon and butter crumble coffee cake. The crumb is very dense and the chocolate "streusel" filling gives you a burst of cocoa and spice that reminds me of Mexican hot chocolate.

The cake is easy to assemble and even held up until the next morning where is was shared with co-workers. For the first time I used a scale to weigh all of my ingredients as Rose's Heavenly Cakes has her recipes with the ingredients broken down into measurements by volume or by weight. The process of weighing all of the ingredients took the guess work out of measuring. It was especially helpful when measuring the sour cream. I am going to have to take Rose's advice and use the scale more often. (Thanks for the scale, Mom.)

So try this coffee cake for your next work meeting, morning pot luck or simply with a good cup of Joe.....I am sure that my Grandparents would have!

Chocolate Streusel Coffee Cake
Adapted from:
Rose's Heavenly Cakes
Rose Levey Beranbaum

This cake can also be made into cupcakes. For the recipe in weight ( or if you are a baking geek) please check out her books they are great.

Chocolate filling
3 tablespoon brown sugar I made more filling so I used about 4 1/2 tablespoons
Cocoa Powder about 3 & 1/2
Cinnamon 1/4 teaspoon ( I used 1/2 as I love Cinnamon)

Batter for Cake or Cupcakes
1 & 3/4 all purpose flour
1 1/2 teaspoons baking powder
1/4 + 1/8 teaspoon baking soda
1/4 + a large pinch of salt
1 stick unsalted butter
1 cup sugar
1 large egg
1 large egg white
2 teaspoons vanilla
1 cup sour cream

Preheat your Oven ( dirty or clean) to 350 F. I set mine to 325 as she likes to run hot.

Mix the dry ingredients in a medium bowl until combined

Using your handy dandy stand mixer with the flat beater attachment ( I have a wonderful old Kitchen aide handed down from my hubby's grandma)
Beat the sugar and butter until fluffy. About 2-4 min on Medium speed
With the mixer off pour in the egg, egg white and vanilla. Beat on Medium speed for a minute.
With the mixture on low speed add the flour mixture alternating with the sour cream. Add in about three equal parts stopping the mixture and scraping the sides after each addition.

Spoon the about half of the batter into a buttered, floured caked pan. ( I used a 6 inch bunt pan)
Next sprinkle a layer of the Chocolate filling. Make sure not to get it too close to the edges of the pan as it will marbleize onto the outside of the cake. Unless you want that look then I say, "go for it baby."
Pour the remaining mixture on top of the filling and smooth evenly.

Bake for about 40 min or until the cake begins to come away from the sides of the pan.
Remove when done let the cake cool for about 10 min and then unmold onto a wire rack.
Cool completely slice and serve with or without a cup of Joe.

Time to get dirty!!!

Happy 101 Award

2010-06-08T17:48:00.000-07:00

Being new this whole blogging world I was a little bit afraid of how people were going to react. I mean who the heck cares if I prefer using a scale and weighing my flour for cakes, or my secret to 7 minute frosting. (Both which might have to be future posts.) Stay tuned!

However I have to say that the best surprise about the whole blogging world especially with food blogging is the instant community and support that I have been receiving. I even got a mention on another blog and a sweet award. Which put a smile on my face all day long.

Thank you Heidi... from Heidi Bakes, your blog is great!

Kind of like a Facebook thread part of the process is to list 10 things that make me Happy... here it goes

1. My baby boy's smile and laugh when I come home from work

2. Eating cheese

3. My two adorable and crazy dogs.

4. Sushi

5. Hanging out with good friends & eating sushi

6. Baking and sharing my food with friends and family

7. Sharing a dinner with my husband

8. The beach

9. My sister

10. Seeing my parents with their grandson

Now I am to pass this award on to 10 blogs that I enjoy. Check them out. They are great. Plus they should make you Happy.

1. Not So Humble Pie

2.The Urban Baker

3.Satisfied

4.My Baking Addiction

5.You Gonna Finish that

6.The Food Librarian

7. Cookies with Boys

8. A Baked Creation

9. Lovin in the Oven

10. Deliciously Organic

If you are reading this and want to check out these sites please do. They are an inspiration to me!!!

For the blogs mentioned if you want to continue this fun little game the rules are below. Enjoy your award!!!

copy and paste the award on your blog
list who gave the award to you and use a link to his/her blog
list 10 things that make you happy
pass the award on to 10 other bloggers and visit their blog to let them know!

Rosemary Flatbread Crackers

2010-06-04T17:43:00.000-07:00

One of the best things about the weather getting warmer (at least for me) is sitting outside glass of wine (or beverage of your choice) in hand and enjoying some great appetizers. Recently I went to Sonoma County for a weekend full of great friends, fabulous wines and of course food. I am a bit of a fan of smittenkitchen.com and all of Deb's wonderful photos and food. So of course I went to her blog for inspiration for some great ideas to bring to our potluck in wine country. And of course she did not let me down... well she never does.

This Rosemary flatbread/cracker is so fresh and easy to make. Much better then those store bought dry water crackers that you think of at your Mom's last cocktail party. You know the ones that get stuck in your throat... cough!

They are also so easy to make and with ingredients that you already probably have on hand. I used some rosemary from my front yard. But you could also substitute any fresh or dried herb or just use simple sea salt and pepper. I decided to doctor mine up with some black pepper and finely sliced green onions.

Your friends and family will be pleasantly surprised when you bring something other then store bought crackers and I promise they will never know how easy they are to create. The additions are endless. Try grating some cheese over them right out of the oven... sublime. This recipe is a great go-to for a quick easy delicious appetizer to bring to your next summer BBQ, wine tasting soiree, or just to enjoy in sitting outside in the sun with a nice piece of cheese or your favorite dip. Enjoy!

Rosemary & Green Onion Crisp Flatbreads
Adapted from Smitten Kitchen

I added green onion and black pepper to the recipe, but you could add just about any herb or spice. I'm thinking green onions and sesame seeds next time. Hmmmm some fresh tarragon to go along with a nice chicken salad. The hardest part about making these is waiting for them to get out of the Oven.

1 3/4 cups unbleached all purpose flour
1 tablespoon chopped rosemary (plus some sprigs to place on top)
3-4 finely chopped green onions
1 teaspoon baking powder
3/4 teaspoon salt (I used Kosher)
1/2 cup water
1/3 cup olive oil plus more for brushing on top prior to baking
Sea salt (I used Kosher salt)
Black Pepper to taste.

Preheat oven to 450 F with a heavy baking sheet in the middle rack

Stir together flour, chopped rosemary and green onions, baking powder and salt in a bowl. Make a well in the center, add water and oil to the center if the well. Stir in flour until dough forms. Knead dough gently a couple of times.

Divide the dough into three pieces. Roll out one piece on parchment paper into a roughly round shape, until the dough is pretty thin.

Brush with a little olive oil and then add some sprigs of rosemary, salt and black pepper. Slide the round still on the parchment paper onto the baking sheet. Bakes for about 8 - 10 min until there are some golden brown spots. My oven gets pretty hot and one was over browned at about 10 min.
Transfer to a rack to cool. Start the process again with a new piece of parchment until all three rounds are baked.

Break into pieces prior to serving or serve as a whole round and allow your guests (or yourself) to break off as little or as much as you want.

The crispy flatbread stores well for about 2 days in an airtight container at room temperature.

Time to get dirty!!

Summer Fruit: Ginger Peach Muffins

2010-06-01T12:47:00.000-07:00

Now that Memorial Day has passed. Bring out the sunscreen, BBQ, and those amazing summer fruits. Stone fruits are starting to make their way into the market and in Santa Cruz they are just about ripe. A great match for Ginger Peach Muffins. The recipes calls for peaches that are ripe but still firm so that they can hold up to the bit of sauteing. Perfect.

I love baking muffins to share with others and this recipe is full of wonderful peach and spicy ginger flavors. Kim Boyce's book Good to the Grain incorporates whole grains into her delightful recipe. A perfect combination of whole grains and sweet bursts of fruit... Ready for summer? I am.

Using Oat flour gives this muffin a nutty flavor that mellows out some of the in your face flavor that ginger can give off. I didn't want to use all the ginger that the recipe called for and used less of the candied ginger in the batter. Next time I am also going to add more peaches to the top of the muffins as they added a bright burst of flavor.

One thing to make sure of is to let the muffins cool just a bit before twisting them out of the muffin tin... you will soon see that I can be a bit of an impatient baker and lost one in the process.

It's best to enjoy these muffins the day they are made, but they should hold up well if tightly covered for about 2 days, if they last that long.

Ginger Peach Muffins adapted from
Kim Boyce: Good to the Grain

Makes about nine giant muffins
( I would bet using mini- muffin tins would be good as well)

Ingredients
Peach topping:
3 small ripe but firm peaches
1 tablespoon unsalted butter
1 tablespoon honey
1 & 1/2 to 1 & 1/4 teaspoon fresh grated ginger. Depending on your taste. (Make sure to grate it finely otherwise you can get some of the little ginger threads in the fresh grated ginger)

Dry mix:
1 cup oat flour (found at health food stores)
3/4 cup all purpose flour
1/2 whole wheat flour
1/4 cup sugar
1/4 dark brown sugar packed
1 teaspoon baking powered
1 teaspoon baking soda
1 teaspoon kosher salt
Wet mix:
3/4 stick or 3 oz unsalted butter, melted and cooled slightly
3/4 cup whole milk
1/2 cup + 1 tablespoon sour cream
1 egg
2 tablespoon finely chopped crystallized ginger
1 teaspoon fresh ginger

Butter muffin tins
Set oven to 350 F with rack placed in the middle of the oven

Grate ginger (as finely as you can) and place in a bowl. The recipe called for using some ginger for the topping of the muffins. I did not do this but I did use some raw sugar sprinkled on top to help give the peaches and the muffin tops some added carmelization and crunch.

Peach Topping
Halve the peaches and slice to about 1/4 inch thick. Add butter, honey, and ginger to a mid-sized skillet.
Cook until melted. Add the sliced peaches. Stirring until the cooked syrup begins to bubble. Toss the pan to coat all the peaches take off the flame and let them sit and be happy.

Sift dry ingredients together in a large bowl.

Mix wet ingredients to the bowl. Now this is where I changed things up a bit. I added less crystallized ginger, only about 2 tablespoons, and then added about 1 teaspoon fresh grated ginger. Add to the wet ingredients and whisk.
Add the wet ingredients to the dry and stir gently until combined.

Scoop batter into 9 buttered muffin tins. I used an ice cream scoop to do this, the batter should be slightly mounded above the edge. I filled every other muffin tin leaving space around the muffins to make sure that they did not run together when they puffed up.
Toss the peaches to coat them with the yummy pan juices. If the peaches are on the smaller end I would use two to three slices per muffin. I only used two and wanted a bit more peach flavor and texture.

Tuck one or two slices of peach over each muffin into the batter and place another slice on top of the muffin. Sprinkle the top with some raw sugar or you could even place a few finely chopped candied ginger pieces.

Bake for 24 to 28 min rotating once during the baking. My Dirty Oven took about 28 min. They are done when the tops of the muffins are golden brown and the edges of the peaches are caramelized.

Take the tins out of the oven and (let cool for a couple of min) then gently twist the muffins out of the tins and let them cool on their sides or transfer to a cooling rack. This makes sure that the bottom does not get soggy. I lost one solider in this process.

Enjoy with some yogurt or even a bit of vanilla ice cream. Let the muffins cool before tasting as the oat flour can be a bit gummy if not cooled entirely.
Time to get dirty!

In the Oven

2010-05-31T09:21:00.000-07:00

Hi There... yes this is the inside of my oven. I know what you are thinking. Yuck. Despite the mess this oven has created some pretty wonderful things and yes I am planning on sharing some of them with you.
So from my oven to yours lets get cooking.