A Delicious Surprise

 This beautiful treat was delivered yesterday. It is wishing me a speedy recovery--but there is no name.... Who do I thank? Anyone of dozens of wonderful people in my life. Thank you!

Teryiaki Salmon and Orzo Pasta

Most of the recipes I share on my blog are family favorites or recipes I have found from other great cooks and modified to suit our tastes. I'm excited to say this recipe is pretty much an original! We ate something similar at Macaroni Grill. We couldn't afford it as often as we wanted to eat it. So Jill and I went to work! After each attempt we would write the recipe down and decided what corrections were needed. I think we have it! With a few minutes of prep work this really comes together in 30 miutes. I do love 30-minute meals.

                                      Teriyaki Salmon and Orzo Pasta

Make a marinade with;
1/2 cup brown sugar
1/2 cup soy sauce
1 garlic clove, crushed
1/2 teaspoon fresh grated ginger
1/4 teaspoon red pepper flakes
Pour a little over half of the marinade on two salmon fillets. Warm the remainder of the marinade and set aside. Let fillets marinate about 20-30 minutes. Pour a little olive oil on a small foil lined pan, gently place marinated fillets on pan. Broil 3 minutes on each side.

Orzo Pasta

Boil salted water and cook 1/3 cup Orzo pasta as directed  on package. Drain.
Saute 1/3 cup diced red pepper in a little olive oil till soft, add a clove of pressed garlic, cook for 30 seconds. Add some fresh grated ginger, cooked pasta and 1/2 package baby spinach, slightly chopped. Cook and stir till spinach wilts, season to taste. Serve with broiled salmon. Drizzle reserved marinade over all. Serve with a lemon wedge and a few steamed aspargus spears.
Fresh salmon from Alaska is the best. Hubby spent a week in the wilds of Alaska so I could have the best for this recipe. He is so kind. In a pinch the salmon fillets from Costco are consistently good.

TWD Honey-Wheat Cookies

I love cookies and am always game for a new recipe. But when the recipe lacks chocolate, nuts, coconut etc. and focuses on honey and wheat germ I must say I was a bit skeptical. I made the cookie, lemon zest added interest, the dough which required a brief chill was quite tasty.

I baked a batch and ate a warm cookie. The wheat germ added a fun texture and the lemon zest gave this cookie a fresh flavor. The honey was a little strong for my taste. Did I like this cookie? I must have because I ate plenty! Would I make them again? Probably not. So many cookies, so little time! But it was a fun.

 Check out the TWD site and see what other bakers thought of this unusual cookie. The recipe for Honey-Wheat cookies is on page 81 in Baking From My Home to Yours by Dorie Greenspan. It will also be posted on Michelle's blog  Flourchild.

TWD My Best Chocolate Chip Cookie

'My Best Chocolate Chip Cookie' said Ms. Greenspan. With a name like that you can bet I will try it. I personally have perfected a chocolate chip cookie, but my cookie is loaded with oats so we really can't compare the two.
I don't make chocolate chip cookies, they tend to go flat, taste greasy and are easy to burn. But I was game, my sweet granddaughter was spending the day, cookie making was high on our priority list. Butter and eggs were out, we had 3 types of chocolate, toasted walnuts and coconut as our 'add ins'. I could tell these were going to be 'the best'. I made a few minor adjustments for altitude, the cookie dough looked (and tasted) delicious, we were ready to bake. First pan was ready to slide into the oven, out of the corner of my eye I saw it. A lone cube of butter. I could easily blame it on my 3 year old helper. How can one forget half of the butter in a recipe?? I take the blame.

What could it hurt I pondered, I'll just call it my 'lower fat' version of Dories Best Chocolate Chip Cookie. Verdict: these cookies were not terrible, they were a soft, cakey, chewy cookie. I thought they might get hard, so as a test I left one out uncovered much to my surprise it stayed soft and chewy. Maybe the coconut helped. It is nice when a 'mistake' gets eaten!

I would like to try this recipe again with all the butter--I'm sure they would be excellent. Our host this week is kait, she will have the correct recipe posted. Check out the TWD blogroll to see how others liked this cookie, they probably made it right!

MSCC

I know the purpose of a baking group is to stretch ones self, try something new; but I'm afraid this months pick involved too much stretching! S'mores Cupcakes sounded fun, but as I read thru the recipe I realized I was lacking too many ingredients, tools and even the desire to make 'marshmellow' frosting. Sorry, maybe another day. I did have to bake, it was the birthday of my sweet Mother-In-Law. Cupcakes were certainly in order.

I tried to think of the perfect cupcake for her, one she would love (and that I didn't need graham flour, unflavored gelatin and a torch to make). I knew she liked spice, cream cheese, lemon, she is not a fan of nuts and oft times chocolate is not her favorite.
I came up with the perfect birthday cupcake, it combined all her favorite flavors and was delish! Did you realize that you can make Zucchini Cupcakes anytime?? You really do not have to have a huge zucchini begging to be used!I remember Martha's moist spicy zucchini cupcakes we made last fall. They have a good amount of lemon zest in them, this provided the springboard for my birthday cupcakes.

I knew the cupcakes would be yummy but I really wanted the frosting to shine. The frosting was a perfect combination of cream cheese, butter, powdered sugar, lemon zest, lemon juice and pure lemon extract. It was creamy and so good. I topped the cupcakes with toasted walnuts. I left a few plain for those that don't like crunch in their cake.

They were a success. My mother-in-law was quite happy with my choice. Last year I began my blog with her birthday cake--The Perfect Party Cake! Has it really been a year? Stay tuned for a little blog candy! Coming soon. Check out our MSCC and see what S'mores Cupcakes really look like.

Happy Valentines Day!

Last year several of my sweet grand daughters spent Valentine's Day with me.  We made sugar cookies, and used plenty of sprinkles...their creations were masterpieces!

I hope you all had a Happy Valentines Day; full of sweet children and tasty treats!

TWD Rick Katz's Brownies for Julia

Tanya at Chocolatechic is the host this week for an over the top brownie recipe. I had to read the instructions a couple of times as I made this recipe. The mixing method was unique but the end result was fabulous.

I love brownies and this recipe did not disappoint. I prefer the 'edges' of a brownie especially if the recipe tends to be of the 'fudgy, chewy variety. The middle of such a brownie is often too fudgy. Long story short my daughter suggested baking brownies in a muffin pan--more edges. I tried it with this recipe, it made 18 wonderful, edgy brownies. My muffin brownies required chilling before removing from the pans.

This is a delicate, rich, decedent treat. My individual brownie 'cakes' would be delicious with a scoop of vanilla ice cream. I certainly will make them again as they are a 5 star treat! Check the TWD blog roll to see what other bakers thought of this recipe.

Chocolate Orange Bundt Cake

Can one have too many chocolate cake recipes? The answer is simple, no. This oft requested chocolate orange bundt cake has been a hit for years. It looks elegant, tastes delicious, serves a crowd and is simple to make. This moist cake improves with age and is covered with smooth decedent ganache, Serve it with vanilla ice cream and you have one classy dessert.

Chocolate Orange Bundt Cake

1 chocolate cake mix

1 cup sour cream

1 small package instant chocolate fudge pudding mix

4 eggs

½ cup vegetable oil

½ cup water

¼ cup double strength hot chocolate (cooled)

2 Tablespoons orange zest

Place all ingredients in bowl of mixer and beat about 3 minutes. Pour into a greased and floured (I spray with Bakers Joy or Pam with Flour) 10 inch bundt or springform pan. Bake 350 degrees about 50 minutes until center is set. Cool and remove from pan. Top with Ganache.

Ganache

12 ounce package chocolate chips, semi sweet, milk or bittersweet (I like a combination)

1 cup heavy cream

Heat cream until just boiling. Pour over chocolate chips and let sit for 1 minute, stir till melted. Chill until Ganache is the desired thickness, pour over chilled cake.

The recipe originated from Marguerite Henderson. Enjoy!

TWD Milk Chocolate Mini Bundt Cakes

Well friends I'm afraid to say that we have another 5 star recipe. It is rich, delicious and cute. I don't know what it is about mini pans, they are just fun to use and fun to serve. Dories recipe made 6 mini bundts but my Pampered Chef Mini-Bundt Stoneware pan must make bigger cakes, I only had batter for 4 minis. These minis really were too big for one serving, we cut them in half for a generous serving. Which defeats the purpose of a Mini, maybe that is why PC no longer sells this piece of stoneware. Sorry, more pointless info.

The important info will be on  Kristins blog 'I'm Right About Everything', she is hosting  TWD this week. This recipe used 'premium-quality' milk chocolate, melted. I had a yummy bar of milk chocolate just waiting for the right recipe. The cake had a mild milk chocolate flavor with a delicious cocoa-walnut swirl. I topped my cakes with a generous drizzle of chocolate ganache. Served with vanilla ice cream it was a delicious special occasion dessert.

I will make this recipe again, I would like to try it without the swirl in cupcake pans. Can one really have too many chocolate cake recipes? I think not! I'm anxious to see what other TWD bakers did with this recipe.

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!