Quilt in a Day (or year)

I think I like to cook because you get instant gratification. If you mix butter, sugar, flour. salt, eggs and chocolate you have yummy treats in 12 minutes. That is my kind of project. I didn't mind the cookie bars I made with TWD, they mix up fairly quick, bake 25 minutes, cool 2 hours and then refrigerate for an hour. A little more involved but I am ok with it. I have beans soaking overnight so I can make refried beans tomorrow. Not quite instant, I even like to bake with yeast which does require some patience. Where is this post going?

It is about a hobby that is NOT instant! I sewed for the first 12 years of marriage, I made about everything my kids wore--it was out of necessity but I enjoyed the creative outlet. I took classes, I taught classes. So I'm excited to get back into sewing; more specifcaly quilting, less calories.

A sweet gal in our neighborhood was willing to teach a beginning quilting class. I was excited, the quilt was entitled  'Quilt in a Day', it is a 'tossed nine patch', I can do this I thought. I had no problem purchasing the fabric. I am good at buying supplies and patterns, oh the possibilities. I got started...then a year passed. So much for the 'quilt in a day'. Thanks to the encouragement of the ladies in our quilt club and a excited three year old, I finally finished my 'Quilt in a Day'.

I was so proud of myself for finishing a project that had been on my to do list for 70 weeks! I have another quilt started, it's not moving much faster. I want to make a quilt for each of my grandchildren. One done, nine to go. I hope no one is in a hurry to get their quilt!

TWD: Cocoa-nana Bread

 I'm not usually a fan of banana bread--it tastes so much like bananas. Well Dorie has solved that problem quite nicely. The addition of cocoa and semi-sweet chocolate gives banana bread an entire new look and taste. I think it is delicious. Dorie describes the bread as cracked with crevices along the top. My loaves certainly were cracked with crevices, and it's ok!

I cooked my bread in Pampered Chefs Stoneware Mini Loaf pan. I wanted to share this delicious treat, I love the cute little loaves this pan produces. I am a fan of Semi-Sweet baking bars made by Ghirardelli, little bits of this bar really added to the fun flavor of the bread.

I would say this bread was a delicious success. Steph at "obsessed with baking" is the host this week, check her blog for the recipe. The blogroll at TWD is a fun place to see what many other bakers did with this recipe.

TWD Chocolate Oatmeal Almost- Candy Bars

I am officially a member of Tuesdays With Dorie. I have loved Dorie's cookbook 'Baking from My Home to Yours' for quite sometime. I enjoy her fun writing style, it is almost like she is in your kitchen coaching you along. Her recipes are some of the best I have made in my 45 year baking adventure!

 Chocolate Oatmeal Almost-Candy Bars was chosen by Lilian at Confectiona's Realm she will post the recipe. I have just one word for these bars--delicious! It is a fudgy oatmeal cookie with peanuts. This cookie bar was easy to put together, the most difficult task was trying to get the lid off the sweetened condensed milk. I think I need a new can opener.

The recipe makes a 9x13 pan, yes that is a lot of rich treats. I'm excited to share them with my Mom, my hairdresser, my neighbors and I think I will send a few to our missionary son. These bars are great chilled or at room temp. I have sampled them both ways (several times).  They are loaded with oatmeal so I thought a taste for breakfast must be a good thing. It was.

This is a 5 star recipe, I will make them again, soon. Check the TWD Blogroll and see what other bakers thought of this treat.

Roasted Vegetables

This simple recipe is perfect for cold winter days. It is a great side for fish, chicken or steak.

Roasted Vegetables
Potatoes scrubbed with skins on, cut in chunks (about the size of a large walnut)
Carrots, peeled cut in 2-inch pieces
Onions, peeled quartered
Sweet Potatoes, peeled and cut in 1-inch slices
Salt
Pepper
Paparika
Garlic Powder
Italian Seasoning
Olive Oil

Put Veggies in a large bowl, season and drizzle with olive oil. Stir well, vegetables should just be lightly coated. Pour vegetables on a lightly greased pan--I use a stoneware bar pan. Veggies should be just one layer. Cook at 450 for 30 minutes, turning once, veggies should be tender and browned.
In the same bowl you had your veggies in add:
Mushrooms, halved
small Zucchini, sliced
Red Pepper, slices
Stir together, season and add to your veggies the last 5 minutes of cooking.
Serve with a sprinkle of chopped fresh herbs such as parsley, basil, thyme.
This recipe is just a place to begin, use different seasonings you might try adding parsnips, turnips, celery, asparagus or green beans. You can cook this dish at 350 degrees for about 1 hour 15 minutes.
But I am usually in a hurry!

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MSCC Coconut Cupcakes

I really had high hopes for these sweet treats. I love coconut, I love cupcakes. I purchased coconut milk, shredded coconut and unsweetened coconut ribbons. I made batter as per recipe, I thought I was on track but this is what greeted me when I opened the oven. Failure.

I thought I could just pile on frosting and no one would know. I did. I have photos to prove it. But they just weren't great. They stuck to the pan, they stuck to the cupcake wrapper. They were coarse, heavy, dense and they just fell apart. And they didn't have a real coconut flavor. Is it my altitude, sometimes baking at over 4000 feet can cause trouble. Anyone baking at high altitude have success with these?

Check what other bakers did at MSCC.
Makes me wonder--do other bakers frost bad cupcakes just for a photo??
Will I make this again? No, not this recipe but I would love a yummy coconut cupcake recipe!
I'm excited to make granola with the coconut ribbons--they are tasty!

2010 Here We Come/Fresh Cranberry Scones

 

How exciting to start a new decade, 'twenty ten' is fun to say, It has got to be a great year. It is trendy to have a 'word of the year'; something meaningful and motivating. I thought of several possible choices--kind of like thinking of a name for your new baby, I liked 'create', 'simplify', 'joy', 'patience' or 'complete'. All are great choices but after considerable thought my word for the year 2010 is 'bless', as in how blessed I am and how I can bless others. I am excited to see this word come to life as I ponder its meaning.

Last week I had a difficult day, too many worries about people I love. Too little I can actually do to solve the problems. I know a possible antidote for worry is service; so I went to work. It was the birthday of a dear friend, I made a yummy batch of Ginger Cookies and cooled them quickly outside. At 12 degrees cookies cool in minutes. I dipped the cookies in white chocolate--it was a birthday cookie after all. The cookies were wrapped in cellophane and tied with a bow. A cheery birthday note was written and the package was delivered to the birthday girl.

Did my problems disappear? Not really, but can I tell you how much better I felt! It is good to bless others with service. Mother Theresa said, 'We can do no great things: only small things with great love. Happy are those.'

Yes, this is a cooking blog--mostly. I have the best scone recipe to share with you. What is a scone? It can be fried bread dough served with chili as in a Navajo Taco, sorry you probably won't find that recipe on this blog. To me a scone is for breakfast/brunch. It is a deliciously tender, rich bite of heaven.

This scone recipe is loaded with cranberries and lemon zest.. A food processor makes this a snap to make, don't overmix, handle gently and you will have a tasty treat worth getting up for. Scones need to be eaten warm from the oven which is easy to do. Make a batch, bake off a few for today, flash freeze the uncooked scones, store in freezer bags and they are ready when you are. Fresh scones are just minutes away, make a batch, freeze a few. It really does work!

This recipe is from Smitten Kitchen, one of my favorite cooking blogs. Enjoy!

 Fresh Cranberry Scones
1 1/2 tablespoons freshly grated lemon zest
2 1/2 cups all-purpose flour
1/2 cup sugar plus 3 tablespoons
1 tablespoon baking powder
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
1 1/4 cups fresh cranberries, chopped coarse
1 large egg
1 large egg yolk
1 cup heavy cream

Preheat oven to 400°F. and line a large baking sheet with parchment paper.
In a food processor pulse flour, 1/2 cup sugar, baking powder, salt, butter and zest until mixture resembles coarse meal, transfer to a large bowl.
In a small bowl toss together fresh cranberries and 3 tablespoons sugar and stir into flour mixture.
In another small bowl lightly beat egg and yolk and stir in cream. Add egg mixture to flour mixture and stir until just combined.
On a well-floured surface with floured hands pat dough into a 1-inch-thick round (about 8 inches in diameter) and with a 2-inch round cutter dipped in flour cut out as many rounds as possible, rerolling scraps as necessary. Arrange rounds about 1 inch apart on baking sheet and bake in middle of oven 15 to 20 minutes, or until pale golden. Scones may be flash frozen before baking and stored in a freezer bag. Place frozen scones on parchment lined baking sheet and bake a few extra minutes.
I had to add a couple tablespoons of extra flour. I also served these with a drizzle of lemon glaze. A 5 star recipe for sure!

Cranberry Orange Bread

I'm still on a cranberry roll. These little tart yummy fruits are just too good. They will be gone before we know it so lets enjoy! I saw this recipe on Zupas, made a few minor adjustments and had four mini loaves in no time. I chopped the walnuts and cranberries with my Pampered Chef Chopper, it made chopping quick and easy. I used my food processor to mix the cold butter and dry ingredients, I love that machine! Fresh orange juice, zest,  egg, walnuts and cranberries are quickly pulsed in. Quick bread in no time. Most quick breads require a frosting, glaze or at least a drizzle of something sweet. But I'm happy to say this bread was delicious as is. Slice and enjoy, very easy

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Cranberry Orange Bread
makes 1 large loaf or 4 mini-loaves
2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 Tablespoons unsalted butter
3/4 cup fresh-squeezed orange juice (about 2 oranges)
zest of 1 or 2  large oranges (about 1 Tablespoon, packed)
1 egg
1 cup fresh cranberries, chopped
1/3 cup chopped walnuts (my Pampered Chef Food Chopper is a great tool for chopping both nuts and cranberries)
Preheat oven to 350°.  Put dry ingredients in food processor, pulse a few times Add cold butter pieces and pulse until the mixtures resembles coarse meal. Over a plate or parchment paper, zest the oranges using a microplane zester.  Set aside.  Cut the oranges in half and juice.  In another small bowl, combine the fresh orange juice, zest, and egg with a whisk.  Add the orange juice mixture to the dry ingredients all at once.  Mix until just combined.  Fold in the chopped cranberries and nuts.  Spoon the mixture into one greased loaf pan or into four greased mini-loaf pans (I use Pampered Chef stoneware mini pans).  If you make one large loaf, cook the bread for 1 hour.  If you are making the mini-loaves, check after 25 minutes.  Cool on a wire rack  for ten minutes then remove from pans.
I was planning on giving the loaves a drizzle of Orange Cream Cheese frosting, I drizzle or frost everything—but this bread stood on its own. A 5 star recipe for sure!

Cranberry Christmas Salad

What do you get when you mix cranberries, pomegranates, apples, and heavy whipping cream?  The most delicious salad ever.  It is loaded with fruit so I am sure it is good for you. This seasonal treat is good for breakfast or dessert.  Make it while you can. Thank you Candise, this is my new favorite salad.

Cranberry Christmas Salad

1 package cranberries

1 pint whipping cream

1 bag miniature marshmallows

½ cup sugar

1 pomegranate

1 apple, grated

Chop the cranberries in a food processor, add sugar and let sit 2 hours.  In another bowl mix the marshmallows and the whipping cream (no, you don’t whip the cream). Let that sit 2 hours.  In the meantime, seed the pomegranate, wrap a few presents, and listen to the Celine Dion Christmas CD.  After two hours mix the cranberry/sugar mixture with the marshmallow/cream mixture.  Add the pomegranate seeds and grate in one apple.  Mix well and chill overnight.  Wake up first thing and have a bowl for breakfast.  Repeat at lunch, take to a Christmas party, and hope that there are leftovers for breakfast tomorrow!

Broccoli Salad

This yummy broccoli salad is always a crowd pleaser, I think it is the only way to eat broccoli! Broccoli buds, dried 'berries and cheeries', crisp bacon, flavorful red onion and fresh mushrooms combine with a creamy, slightly sweet dressing to make a beautiful and delicious holiday salad.
Don't let the cooked dressing scare you. It comes together quickly just allow time for the dressing to cool. Busy cooks will love this recipe, all components can be prepared a day or two before needed, just mix prepared ingredients before serving.

Broccoli Salad

5 cups broccoli buds and trimmed stems
1 cup dried ‘cherries and berries’, chopped
6-8 slices of crisp chopped bacon
½ cup chopped red onion
1 cup chopped mushrooms
½ cup toasted pine nuts
Combine ingredients and stir gently. Add dressing 15 minutes before serving.

Dressing:
1 egg
½ cup sugar
½ teaspoon dry mustard
1 ½ teaspoon cornstarch
½ cup white vinegar
¼ cup water
¼ teaspoon salt
2 Tablespoons butter
½ cup mayonnaise
In a small bowl whisk together egg, sugar, dry mustard and cornstarch. Set aside. In a saucepan bring to boil vinegar, water and salt. Whisk egg mixture in slowly, stirring constantly. Continue to cook and stir for about 2 minutes or until thick. Remove from heat and add butter and mayo. Cover and chill.

Pecan Pie Bars

Certain memories tend to stand out in ones mind, vividly. It seems like yesterday I was eating Thanksgiving Dinner with Greg's family. I was a bride of just a week when we were invited to Aunt Melbas to share in their Thanksgiving traditions.
I was young and came from a big family so I was no stranger to large gatherings. I felt welcome immediatly at Aunt Melbas. Aunt Melba was the kind of person  you want to be like when you grow up. She would ask questions and then wait for an answer, she really was concerned! She remembered our childrens names and did thoughtful things like send the news clipping that a baby girl  was born to G and C on Sept.19. A little yellow piece of paper, that said, 'I am thinking of you and I did something about it." Oh how I want to be like that!

Back to Thanksgiving in 1975, Pecan Pie was served!! My Mom made awesome pumpkin and coconut cream pie but I had never tasted pecan pie. It was love at first bite! Aunt Melba made the best Pecan Pie, I selfishly anticipated Thanksgiving each year just for her pie!
I wish this was a post all about how I have mastered the art of pie making--especially Pecan Pie. But I have not--Greg often asks me when I will be old enough to make pie. My answer is always, 'In ten years'. I think I may be running out of years. This will be the year that I master the art of making pies, especially pecan.
In the meantime I found a great recipe for Pecan Pie Bars. This recipe comes from America's Test Kitchen so you know it is the best! I have made it 3 times in the last week. I always bring home an empty plate.

Pecan Pie Bars

Crust
1 cup flour
1/4 teaspoon baking powder
1/3 cup brown sugar
1 teaspoon salt
1/4 cup toasted chopped pecans
6 Tablespoons cold unsalted butter
Place all ingredients except butter in bowl of a food processor. Process the mixture until it resembles coarse cornmeal, about five 1-second pulses. Add cold chunks of unsalted butter, pulse untill mixture resembles sand, about 8 times.
Pat crust ingredients in a 9 inch square pan that has been sprayed and lined with foil, spray again. Bake at 350 degrees for about 20 minutes.

Filling
4 Tablespoons unsalted butter, melted
1/2 cup brown sugar
1/3 cup corn syrup
2 teaspoons vanilla
1/2 teaspoon rum flavoring
1/2 teaspoon salt
1 egg, lightly beaten
2 cups pecans, toasted and chopped coarse
While the crust is baking whisk together the melted butter, sugar, corn syrup, flavorings and salt in a medium bowl until just combined. Add the egg and mix until incorporated.
Pour the filling on top of the hot crust and sprinkle pecans evenly over the top. Continue to bake at 350 for 23 minutes. Cool on wire rack for 1 hour. Remove the bars from the pan and cut. Be prepared to share the recipe!

Not your Grandma's Gingersnap!

I was asked to bring dessert for a church function, I couldn't decide on which yummy treat to make so I made 4 different cookies. Recipes were requested so for the next few days I will share the goods.
When I was young--like half a century ago we would  visit Grandma on Sunday evenings. Grandma was always happy to see us, she was kind and I'm sure I was her favorite grandchild!

Grandma always had a big bag of gingersnaps, like 3 pounds big, I'm sure they were purchased at Reams on her weekly shopping trip. My brothers liked the gingersnaps but I could not buy into them. One Sunday she offer me a gingersnap I bravely answered, "No thanks Grandma but I will have a square of real butter", (we were eating 'Gold-n-Soft' at home). She chuckled a moment and opened her fridge and handed me a square of 'real butter'. I went home a happy child! So my love with butter began.

Many ginger spice cookies have shortening in them, I made some last Christmas and they were good but I knew they contained the dreaded white stuff.  Dorie Greenspans recipe for Molasses Spice cookies contains butter and they are delicious! Winner. Dip them in white chocolate and you have a beautiful, tasty cookie that will be the hit of any cookie exchange.

White Chocolate Dipped Ginger Snaps

2 1/3 cups flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ginger
½ teaspoon cinnamon
¼ teaspoon allspice
pinch black pepper
1 ½ sticks unsalted butter, room temperature
1 cup brown sugar
½ cup molasses
1 large egg
About ½ cup sanding sugar for rolling

Whisk together the flour, baking soda, salt and spices.
Working with a stand mixer, fitted with a paddle attachment, beat the butter until smooth and creamy. Add brown sugar and molasses and beat for 2 minutes. Add egg and beat for another minute. Reduce to low and add flour mixture, mix just till combined being careful not to over mix dough. You will have a smooth very soft dough.
Divide dough in half and wrap each half in plastic wrap. Refrigerate at least an hour or up to 4 days.
If you want big bakery cookies divide each half in 16- 20 pieces, roll into ball then in sanding sugar. Place each ball on parchment lined sheet. Flatten with a glass dipped in sugar to about ¼ to ½ inch thick. Bake in a 350 degree oven for 12-14 minutes until tops feel set to touch.
When cookies are completely cool dip half in melted white chocolate. Or just drizzle with white chocolate. Either way they are delicious and beautiful. I like to use Guittard Vanilla Flavored A’Peels. This product melts easily in the microwave and tastes delicious. I buy them in 5 lb bags at Gygi’s. The contrast of the spicy ginger and the cool white chocolate is so fun.
Printable Recipe
 This recipe comes from my favorite cookbook, ‘Baking, from my home to yours’, by Dorie Greenspan. And most any cookie is better with white chocolate!

Quick Tomato-Basil Soup

It is cold in my neighborhood, just the day for a hot dish of soup. I tasted this soup at a church function last year and had to track down the recipe. It was kindly shared with a disclaimer--it makes a big batch said Cori. Big batch was not the word for it, I did not have a pan big enough to cook it in, and I have big pans. So I went to work and cut the recipe down to a manageable size for two people. After a few revisions I think I have a yummy fresh tasting tomato soup. It is a pantry meal and you really can have it on the table in 30 minutes. Serve with grilled cheese sandwiches and an apple slice. I think this is the perfect meal.

Quick Tomato-Basil
Sauté ¾ cup diced onion in 1 tablespoon olive oil till soft.
Add three (14 oz) cans of Italian Mix stewed tomatoes (put in food processor or blender till smooth),
16 oz. tomato puree
1 quart chicken stock
1½ teaspoon basil
½ teaspoon salt
½ teaspoon pepper
Bring to a boil and simmer at least 10 minutes, add 1 cup cream and heat.
Check the freshness of your spices--how long have they really been in your pantry? I bought a new small jar of basil--it smelled so much fresher than what I had in the pantry! This soup made a yummy meal with a grilled cheese sandwich on sourdough bread. Or throw in some of the kids fishy cheese crackers!

Small batch
½ cup onion
2 (14 oz) cans Italian Mix Stewed tomatoes
2 cups chicken broth
1 small can tomato sauce
1 teaspoon basil
¼ teaspoon salt
¼ teaspoon pepper
½ to ¾ cup cream

MSCC Apple Spice Cupcakes

I really do bake more than cupcakes! And later this week I will prove it. But for now I will share another 5 star recipe from  Martha Stewart's Cupcake cookbook. The bonus round this month was Applesauce-Spice Cupcakes on page 55. This was a great fall pick, it mixed together quickly with ingredients in my pantry. The recipe called for toasted pecans, an ingredient I use often. I toast several cups at once on my large Pampered Chef bar pan and keep them in the freezer.

The cupcakes were spicy, the toasted pecans added a fun texture but the frosting really brought all these fall flavors together. A simple frosting of butter, cream cheese and brown sugar was the perfect topping for another fun cupcake. Check MSCC and see what other bakers created.

I'll be back later this week with my favorite tomato soup--a great 30 minute meal. I also have a pecan pie bar that was a hit at Thanksgiving.

MSCC Candied Sweet Potato Cupcakes

I enjoy sweet potatoes, I just don't think of them as a cupcake flavor. Thanks to the Martha Stewart Cupcake Club I had a chance to combine the two.
The cupcakes came together quickly, cream sugars and butter add eggs, stir in baked mashed sweet potatoes. Add dry ingredients that include plenty of cinnamon and a bit of nutmeg. The house smelled wonderful as the cupcakes baked.

They were delicious warm from the oven. The suggested 'frosting' is simply mini marshmellows and candied pecans which I'm sure is yummy...but I wanted to mix things up. Actually I didn't have any marshmellows, it was snowing sideways and I didn't want to go out. I love browned butter frosting and it proved to be a great alternative. I must give this recipe five stars it was excellent!

Check out MSCC and see what others created.

All In One Holiday Cake

Did you know that November 15th is 'National Bundt Day'? It probably isn't on your calendar but it's presence is felt in blog land. Check out The Food Librarian she has been making 'bundts' for the last 30 days. The Tuesdays With Dorie baking group also made a delicious bundt cake this month. I couldn't quit thinking about it, the reviews were great. I tried to talk myself out of making it, do I really need a bundt cake right now? But trust me you need to make this cake! It is full of everything fall, I gave it 5 stars.

All In One Holiday Cake is from my favorite cookbook 'Baking: From My Home To Yours", by Dorie Greenspan. You need this cookbook, put it on your Christmas list.

2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/4 teaspoon freshly grated nutmeg
pinch of salt
1 teaspoon ground ginger
1 1/4 sticks butter, room temperature
1 cup sugar
1/2 cup brown sugar
2 large eggs, room temperature
1 teaspoon vanilla
1 1/4 cups canned pumpkin puree
1 large apple, peeled, cored and finely chopped
1 cup cranberries, halved or coarsely chopped
1 cup pecans, coarsely chopped

Whisk together flour, baking powder, soda, salt, cinnamon, nutmeg and ginger.
Beat together butter and sugars in stand mixer with a paddle attachment  on medium speed untill light and fluffy. Add eggs one at a time, and beat for one minute after each addition. Beat in vanilla. Reduce mixer speed to low and add the pumpkin and chopped apple--don't be concerned if the mixture looks curdled. Still on low speed, add the dry ingredients, mixing only until they are incorporated. With a rubber spatula, stir in the cranberries and pecans. Scrape the batter into a bundt pan, I like my Pampered Chef Stoneware pan. I spray my bundt pan with a good amount of 'Bakers Joy'. Bake at 350 degrees for 55-70 minutes, my cake baked for about 56 minutes, a thin knife inserted into the center of the cake should come out clean.
Transfer cake  to cooling rack for 10 minutes before unmolding. Let cool to room temperature, just before serving dust cake with powdered sugar.

I'm sure a slice of this cake counts as a serving of fruit. It is great toasted with a bit of butter for breakfast or brunch, top it with some whipped cream or a scoop of vanilla ice cream and you have a delicious dessert.