Proud of My Pie Maker

Three weeks ago our boys began attending a local church youth group.  Two weeks ago, our middle son came home from group enthusiastically sharing about an upcoming Pie-off (bake-off).  The event was a parents' open house and pie contest, a meet and greet and have some good eats type of gathering.

Our little brown-eyed boy was so excited!  He began brainstorming the best pies to make.  I promised to set aside a day to help him bake.  AND, perhaps being a chip off the old block, he wanted to make not one, but two pies.  I also think he calculated his odds of winning a category in the pie contest would be increased with more entries.  Smart little dude!

Crazy for Hot Milk Cake & Caramel Frosting

Our family has discovered Hot Milk Cake and boy oh boy, has it become a cake of choice around here!  Apparently, it has a LONG history of being an old-fashioned favorite.  So glad we've discovered this classic!

Almond Cake

If you're looking for a buttery, rich, dense, great with a cup of coffee kind of cake...look no further!

Another Chocolate Chip Cookie Miette Style

I never tire of trying Chocolate Chip Cookie recipes.  There are some better than others, but for the most part, these all-time favorites are always a best-loved treat for the family and neighborhood kids.

This recipe comes from a cookbook called Miette.  I have to say, if I was a cookbook, I wouldn't mind looking like Miette.  The photos are beautiful.  The size is perfect, but the best aesthetic exterior feature is the adorable scalloped edge. The scalloped edge was the first thing that attracted me to this book.  What budding baker could resist cracking open a book that has such beautiful feminine detail?  Love it!

Easter Birds Nests

We tried another bird's nest idea this Easter.  This one is with Chow Mein noodles and Whoppers Robin Eggs.  It's a very simple combination of ingredients, yet they are OH SO tasty!

My Girlie made them along with her BFF.  I love their friendship!  Lots of giggles, and lots of fun!

How cute are they?!?!

Easter Rice Krispies Nests

Despite the many cookie recipes I try, a favorite among the kids, and Hub especially, are Rice Krispies  treats.  I remember the early days in college when I first met my sweetheart and wanted to impress him with some good home cooking. Sadly, in my tiny dorm room I only had a microwave and a pot for boiling water. Sometimes you have to make due and in this mini-dorm room microwave I would whip up Rice Krispies treats for him and they stole his heart!

December 20, 2011: 1st Day of Hanukkah- Celebrating with Cake Doughnuts

Today is the first day of Hanukkah.

We're not Jewish, so our kids don't fully understand the significance of the holiday. Introducing Jewish culture, history, and traditions are an integral part of Christian culture and history, so it's important we learn.

We've field tripped at Jewish Cultural centers, studied Jewish history, and we're currently reading the Old Testament in the Catherine Vos's Children's Bible.  I feel like the Old Testament is often forgotten and emphasis on Christian living is often too focused on New Testament living.  Both should be combined in their entirety as God's story is woven through the pages of the whole Bible.

For a couple resources in teaching your children about Hanukkah check out the following links:

http://www.educationworld.com/a_lesson/lesson040.shtml

http://www.ehow.com/how_5890_teach-children-meaning.html

http://www.apples4theteacher.com/holidays/hanukkah/about.html

http://www.teachervision.fen.com/hanukkah/teacher-resources/6627.html

http://www.scholastic.com/teachers/lesson-plan/celebrate-hanukkah-israel

http://www.ehow.com/video_4984614_teach-children-meaning-hanukkah.html

Food For Hanukkah

Okay, if you know me or follow this blog, you know I love to teach with FOOD!  We manage to relate most unit studies, books, and lessons to food.  As a result we can't forget FOOD today!

Oil

Food prepared for Hanukkah has a similar theme.  It is fried in oil.  If you don't understand the importance of the oil, see the above links.

In searching for a fun food to prepare in celebration of the first day of Hanukkah I stumbled upon a number of donut recipes at www.chabad.org

We chose to make the Cake Doughnuts.  The recipe was missing a couple key words, so it was a little confusing for the kids.  The recipe I'll post should be clear.  Let me know if there are any questions.

These cake doughnuts are AMAZING!  I think I want to become a doughnut maker now!  Thank you so much www.chabad.org for posting this recipe.

Be careful if preparing these with kids.  Our kids made the dough, and I fried them. I don't allow them to be around hot oil.  It's just too dangerous.

Hot Oil...Danger!

Cake Doughnuts

Ingredients

2 eggs
2/3 cup sugar
1 teaspoon vanilla
3 1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
2/3 cup milk
1/2 stick butter (1/4 cup), melted

Vegetable/Canola Oil for deep frying

In a large mixing bowl beat eggs, sugar and vanilla until thick and smooth.  In another bowl combine dry ingredients, flour, baking powder, spices and salt.  Whisk milk and butter together.

Add flour mixture and milk alternately to egg mixture, in about 3 additions of each. Stir to form a stiff dough.

Roll dough our to about 1/2-inch think.  Using a doughnut cutter or biscuit cutter cut out doughnut shapes.

Heat oil in a deep-fryer to 360 degrees.  Fry doughnuts in batches, turning several times, until golden all over.  Using a slotted spoon or tongs, remove doughnuts to drain.  We placed ours on paper towels.

Sprinkle immediately with powdered sugar or cinnamon and sugar.

We made a Chocolate Glaze and I dipped our doughnuts in the glaze.

Chocolate Glaze

4 ounces semi-sweet chocolate (we used chocolate chips)
3 tablespoons butter
1 1/2 cups sifted powdered sugar

In a heavy sauce pan or double boiler, melt chocolate with butter.  Whisk in sugar, a little at a time.  Whisk in about 3 tablespoons water to thin to desired consistency. Glaze doughnuts immediately.

We sprinkled powdered sugar on the doughnut holes

Happy Hanukkah!

Dangerously Tasty Peanut Butter Brownie Trifle

There are some desserts that are not only pretty to look at, but they bring out expressions like "OH MY WORD!"  They are great for a crowd, but dangerous for an individual or even a small family.  Each bite feels like my my jeans are getting tighter and I'll be paying with intense workouts in the coming week. I immensely enjoyed a couple bites and called it good.

This recipe is from How Sweet It Is.  I just recently found this blog on Pinterest. Perusing the fantastic ideas on Pinterest sometimes makes me feel like an underachiever with a poorly designed blog and no fashion sense, so I don't go there all too often.  Occasionally, I'll wind down in bed looking at beautiful decor, food, and clothing combos, but one can get quickly overwhelmed by great ideas.

Last night we hosted the dessert portion of a church middle school progressive dinner.  It was the perfect opportunity to try out this dessert.  Needless to say, with a houseful of teenagers and their leaders, it went quick!

The Trifle.  A whole lot of goodness thrown together in a pretty bowl.  Delicious!

Peanut Butter Brownie Trifle
The Layers:
Brownies
1 batch of boxed brownies made in a 9X13 pan, cooled and cut into small cubes

Chocolate Pudding
1 large box (5-ounce) instant chocolate pudding, prepared and chilled

Peanut Butter Cups
1 bag peanut butter cups, chopped (I opted to not top the trifle with them also.  Too many calories already)

Whipped Cream
2 cups heavy cream plus 3-4 granulated sugar, beat into whipped cream with stiff high peaks.
Make whipped cream and chill in refrigerator until ready to use.

Peanut Butter Filling
1 cup creamy peanut butter
8 ounces cream cheese, at room temperature.
1 cup powdered sugar
2 tablespoons milk

Beat peanut butter and cream cheese until creamy.  Add powdered sugar.  Mix.  Add 2 tablespoons of milk. Fold in 1 cup of the whipped cream from above.  Set aside.

Layering
Layer ingredients in the trifle dish.  Layer brownies, peanut butter filling, peanut butter cups, chocolate filling, then whipped cream.  I did each in thirds, finishing the top with whipped cream and then grated dark chocolate.

Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.

William Powell

Making Gingerbread Cookies With the Kids

What a cute Gingerbread Man!

Our favorite gingerbread cookie recipe.  When baking this cookie recipe with the kids, I do the step with the double boiler.  It is more of the tedious task.  This cookie dough is also dangerously good!  Watch out!

Melissa's Gingerbread Cookies
from The Martha Stewart Cookbook
makes 3-4 dozen cookies

1 cup dark molasses
1/2 cup packed light brown sugar
1/2 cup granulated sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
3/4 tablespoon baking soda
1/2 pound (2sticks) unsalted butter, at room temperature
2 eggs, lightly beaten
6 cups sifted all-purpose flour

Royal icing

Place the molasses, sugars, ginger, and cinnamon in a double boiler over medium heat.  When the sugar has melted, add the baking soda and stir.  When the mixture bubbles up, remove from heat.

Place the butter in a large mixing bowl.  Add the hot molasses mixture and stir well. Let mixture cool to about 90 degrees F, then add the eggs.  Gradually add the flour, 1 cup at a time, while beating.  (This is best done in an electric mixer, but you can use a wooden spoon).

Preheat the oven to 325 degrees.  Line baking sheets with parchment paper.

Shape the dough into a neat rectangle, place on a well-floured board, and roll out until 1/4 inch thick.  Cut into shapes with a cookie cutter.  Place on baking sheet and bake 12-18 minutes, or until firm to the touch.  Let cool on racks.

Decorate with Royal Icing.

Step one in the double boiler.  Stir until sugar has melted.

After the soda is added...bubbly

Ready to roll

Oven ready

Icing is the kids job...my hub decorates with them

Butter Pie Crust Dough

Butter Pie Crust Dough
from Bon Appetit/Epicurious
Makes one 9-inch pie crust.

Single crust recipe.  For a double crust, double the following:

• 1 1/4 cups all purpose flour
• 1/2 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 3 tablespoons (or more) ice water

Blend flour, sugar, and salt in processor. Add butter and cut in, using on/off turns, until coarse meal forms. Add 3 tablespoons water. Using on/off turns, blend just until moist clumps form, adding more water by 1/2 tablespoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 1 hour. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)

Cranberry-Ribbon Apple Pie

When I think of fall, visions of apple trees and pumpkin patches come to mind. Here are some photo memories of a trip we took to an apple farm/pumpkin patch in 2008.

Now this is a pumpkin patch

And every great pumpkin patch has a enormous corn maze

circa ~2008

Pumpkins and Apples- Fabulous Harvest

There are so many delectable apple and pumpkin recipes to choose from where does one begin?  In the last many years, I've come to appreciate Bon Appetit recipes.  I can honestly say, everything I've ever made from Bon Appetit turns out great.  My aunt is a long-time Bon Appetit subscriber and amazing cook.  She's saved all her magazines and I'm sure has quite the collection stashed away.

For our Thanksgiving gathering this year I chose to make Bon Appetit's Cranberry-Ribbon Apple Pie.  The crust is great and the pie was a crowd-pleaser.

Cranberry-Ribbon Apple Pie

Ingredients

1 1/2 cups plus 1 tablespoon sugar
1/2 cup 100% cranberry juice (I didn't have the juice on hand, 1/2 cup water worked fine)
2 cups cranberries (fresh)

2 pounds Granny Smith apples, peeled, cored, thinly sliced
1 3/4 pounds Golden Delicious apples, peeled, cored, thinly sliced
2 tablespoons all-purpose flour
1 teaspoon fresh lemon juice
1/2 teaspoon ground cinnamon
3/4 cup granulated sugar

2 Butter Pie Crust Dough disks
2 tablespoons unsalted butter, cut into 1/2 inch cubes
1 teaspoon milk
Cinnamon/Sugar mixture

Vanilla Ice Cream

Stir 3/4 cups sugar and juice in saucepan over medium-high heat.  Add cranberries; bring to simmer.  Reduce heat; simmer until almost all liquid is absorbed, stirring often, about 25 minutes.  Cool.  (This can be made ahead of time and chilled).

Toss all apples, flour, lemon juice, 1/2 teaspoon cinnamon, and sugar in large bowl to blend.

Apple Mixture

Preheat oven to 400 degrees.  Roll out 1 dough disk.  I roll out between two sheets parchment paper.  Transfer to 9-inch deep dish pie plate.  Trim overhang, if necessary, to 1-inch.

Pie Crust

Pie crust Recipe

Spread cranberry mixture over crust bottom.   Top with apple mixture;  dot with butter.  Roll out second dough disk; drape over apples.  Trim, if necessary.  Press crust edges together to seal; crimp.  Cut 1-inch hole in center (I cut slits in top- for steam release).  Brush crust with milk.  Mix 1 tablespoon sugar and pinch of cinnamon tin small bowl; sprinkle over crust.

Bake pie 15 minutes at 400 degrees; reduce oven temperature to 375 degrees and bake until crust is golden, about 50 minutes.  You may need to place baking sheet under pie to catch juices that may bubble out.  Also, if top of pie is golden and about 40 minutes, you can cover with foil to prevent further darkening.  Transfer to rack; cool at least 2 hours (unless your family demands to eat it while warm).  Serve warm with vanilla ice cream.

Enjoy!

Happy Thanksgiving!