Cute Little Fruit Pies

Last week it finally dawned on me that it's possible my rhubarb are never going to turn pink.  Further more - it may just so happen that they are ripe right now!  So I googled rhubarb and found much to my delight - that yes - some types of rhubarb are green.  Wow.  I just learned something new!

I'd been wanting to try my hand at making these individual fruit pies but had been frightened off by the whole prospect of kneeding and rolling out dough.  This dough recipe is called Pate Brisee (short cut pastry)...and if that name alone is not enough to send one running for the hills than you are braver than I.  However - I threw caution to the wind and set out to make these little beauties.  It turns out that Pate Brisee is pretty easy ( I didn't even chill it as much as the recipe calls for), and turned out flaky and delicious.  This is the perfect recipe if you have some random fruit laying around that you don't know what to do with.  Or if you're craving pie.  Or if you have a heartbeat.

Here's the recipe via Joy of Baking

Pate Brisee (Short crust Pastry):

1 1/4 cups (175 grams) all-purpose flour

1/2 teaspoon (2 grams) salt

1 tablespoon (14 grams) granulated white sugar

1/2 cup (1 stick) (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces

1/8 to 1/4 cup (30 - 60 ml) ice water

Filling:

1 pound (454 grams) berries (combination of cut up strawberries, cherries (halved and pitted), blueberries, raspberries, and/or blackberries)

1/4 cup (50 grams) granulated white sugar, or to taste

Zest of 1 lemon (outer yellow skin of the lemon)

1 - 2 tablespoons (10-20 grams) all purpose flour

 

In a food processor, place the flour, salt, and sugar and process until combined.  Add the butter and process until the mixture resembles coarse meal (about 15 seconds).  Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.  Add remaining water, if necessary.  Do not process more than 30 seconds.

Turn the dough out onto your work surface and gather it into a ball.  Cover with plastic wrap, and refrigerate for about an one hour before using.  This will chill the butter and allow the gluten in the flour to relax.

While the pastry is chilling, line a baking sheet with parchment paper.  Once the pastry has chilled sufficiently, remove the pastry from the refrigerator and divide into four equal portions.  On a lightly floured surface, roll each portion of pastry into a 7 inch (18 cm) circle.  Place the four pastry circles onto the prepared baking sheet and cover with plastic wrap. Place in the refrigerator to firm up the pastry while you make the filling.

Filling: In a large bowl, combine the berries, sugar, lemon zest (if using), and flour. Remove the pastry from the refrigerator and divide the filling between the four pastry circles, leaving about a 1 inch (2.5 cm) border around the outside edges of the pastry. Gently fold the edges of the pastry up and over the filling, leaving the center of the tart open. Press the edges gently so the pastry sticks together. Once all the tarts are assembled, cover and return to the refrigerator for about 15 - 30 minutes to chill.

Meanwhile, preheat the oven to 400 degrees F (200 degrees C) and place rack in center of oven. Remove the unbaked assembled tarts from the refrigerator and bake for approximately 25 - 30 minutes or until the crust is golden brown and the juices are bubbling and start to run out from the center of the tart. Remove from oven and place on a wire rack to cool before serving. Serve with softly whipped cream or vanilla ice cream. Cover and refrigerate any leftovers.

Makes 4 individual tarts.

(Can double the recipe to make 8 tarts

I used my lovely green rhubarb, blueberries, and raspberries in these tarts but they would be tasty with any fruit.  I would like to try them with some peaches and blueberries next time = yum.



Raspberry Scones

One of the many things I love about summer in Oregon are all the luscious berries that are available.  Last week I was wanting and needing to bake something but not sure what.  That's when I spotted the following recipe via smitten kitchen.  It just so happens that I am fortunate enough to live in a neighborhood that has wild raspberries growing free for the picking just one block over = score!  The kids and I had fun harvesting our berries and the scones turned out moist and yummy.  They are especially good with homemade lemon curd, ( I love the whole raspberry/lemon combo) but it's not necessary.  The only drawback to these gems is that they aren't especially pretty....

But as "they" say "you can't judge a book by it's cover", or "pretty is as pretty does" , etc, etc!  Here's the recipe:

Raspberry Ricotta Scones (personal note:  I used all white flour because I didn't have any whole wheat on hand and they turned out great!)

1 cup (120 grams) whole wheat flour
1 cup (125 grams) all-purpose flour
1 tablespoon baking powder, preferably aluminum-free
1/4 cup (50 grams) granulated sugar
1/2 teaspoon table salt
6 tablespoons (85 grams) cold unsalted butter
1 cup (136 grams or 4 3/4 ounces) fresh raspberries
3/4 cup (189 grams) whole milk ricotta
1/3 cup (79 ml) heavy cream
Preheat oven to 425 degrees. Line a large baking sheet with parchment paper. In the bottom of a large, wide-ish bowl, whisk flours, baking powder, sugar and salt together.
With a pastry blender: Add the butter (no need to chop it first) and use the blender to both cut the butter into the flour mixture until the biggest pieces are the size of small peas. Toss in raspberries and use the blender again to break them into halves and quarter berry sized chunks.
Without a pastry blender: Cut the butter into small pieces with a knife and work the butter into the flour mixture with your fingertips until the mixture resembles a coarse meal. Roughly chop the raspberries on a cutting board and stir them into the butter-flour mixture.
Both methods: Add the ricotta and heavy cream together and stir them in to form a dough with a flexible spatula.Using your hands, gently knead dough into an even mass, right in the bottom of the bowl. Don’t fret if the raspberries get muddled and smudge up the dough. This is a pretty thing.
With as few movements as possible, transfer the dough to a well-floured counter, flour the top of the dough and pat it into a 7-inch square about 1-inch tall. With a large knife, divide the dough into 9 even squares. Transfer the scones to prepared baking sheet with a spatula. Bake the scones for about 15 minutes, until lightly golden at the edges. Cool in pan for a minute, then transfer to a cooling rack. It’s best to cool them about halfway before eating them, so they can set a bit more. I know, way to be a big meanie, right?
Do ahead: Scones are always best the day they are baked. However, if you wish to get a lead on them, you can make them, arrange them on your parchment-lined sheet and freeze them. If you’re prepping just one day in advance, cover the tray with plastic wrap and bake them the day you need them. If you’re preparing them more than one day in advance, once they are frozen, transfer them to a freezer bag or container. Bring them back to a parchment-lined sheet when you’re ready to bake them. No need to defrost the froze, unbaked scones, just add 2 to 3 minutes to your baking time.



And because I feel bad about the above lack-luster scone photo, here's an extra just for you!

Happy Monday!



 



Classic Brownies

So, here's the problem.  Normally come May I've launched into some sort of diet in an effort to re-shape my winter bod.  This usually lasts for approximately one week at which point after I've lost 1.5 pounds I can no longer handle living without chocolate  - and I cave. 
This May is a smidgen different for me in a few ways:  1.  I have serious doubts that I will EVER be wearing shorts/swimsuits again because it's still 60 degrees and rainy here.  2.  I'm trying to be a bit more sane about eating and exercise and practice moderation rather than crash diets.  3.  I'm jogging and that seems to help with the above.  Therefore, when the opportunity arose over the weekend to make brownies I was more than up for it!  Enter my new favorite recipe for these squares of chocolate heaven.  If you are smart you will make these baby's now.

Classic Brownies via smitten kitchen
Be sure to test for doneness before removing the brownies from the oven. If underbaked (the toothpick has batter clinging to it) the texture of the brownies will be dense and gummy. If overbaked (the toothpick comes out completely clean), the brownies will be dry and cakey.
1 cup (4 ounces) pecans or walnuts, chopped medium (optional)
1 1/4 cups (5 ounces) cake flour
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces unsweetened chocolate, chopped fine
12 tablespoons (1 1/2 sticks) unsalted butter, cut into six 1-inch pieces
2 1/4 cups (15 3/4 ounces) sugar
4 large eggs
1 tablespoon vanilla extract

1. Adjust oven rack to middle position; heat oven to 325 degrees. Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking dish, pushing it into corners and up sides of pan; allow excess to overhand pan edges. Cut 14-inch length foil and, if using extra-wide foil, fold lengthwise to 12-inch width; fit into width of baking pan in same manner, perpendicular to first sheet. Spray foil-lined pan with nonstick cooking spray.
2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.
3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
5. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature, for up to 3 days, or, ahem, in the freezer until your resistance gets the better of you.)

Note:  these were good even without the vanilla ( I was out), also I made half the pan with nuts (for me and Mr. Veen) and half without for the kids - both excellent!  Isn't moderation delightful?

Muffin Monday

I've been trying to recall at what point I became so enamored with baking.  I know as a little girl I loved to bake cookies and I've always considered it a fun little hobby.  But the past couple years I've found myself really baking - we're talking from stinkin scratch here people!  Cakes, pizza dough, muffins, scones, tarts and of course always cookies.  I like to bake as opposed to cook for a few reasons -

1.  It's generally more precise.  Usually I know if I follow the recipe it will turn out.  And even though I consider myself a creative type I like the science in this.  Go figure.

2.  It lasts longer.  If I spend an hour or two in the kitchen making a nice meal it's consumed in about 30 minutes and there is no longer any evidence of the blood, sweat and tears I've just expended.  With baked goods they usually stick around at least another day or few hours. 

3.  It's pretty.  O.k. - so here's where the decorating/aesthetic side comes in.  I enjoy how a cake can be a work of art and you can set it on a table and take pictures of it and not freak out because it's getting cold.  That's fun to me.  Yes - I'm strange.

My latest creation (well not mine but you know...) was found via a delightful little blog called smitten kitchen.  I knew this gal was a kindred spirit when I read about her kitchen which is teeny tiny and old just like mine. 

Actually this kitchen makes mine seem roomy.  Love that.  It just goes to show that you don't need the latest and greatest, biggest and shiniest.  But I digress.  On to the muffins!

In my opinion there are few things tastier that raspberries combined with lemon.  So it was no surprise to me that these little numbers were so delicious that the kids gobbled them up almost quicker than I could get a decent photo.  Grating the lemon peel is a little time consuming but oh so worth it in the end.  I will for sure be making more of these when our local raspberries are in season.  Delightful!

Raspberry-Topped Lemon Muffins
Adapted from Susan Elizabeth Fallon via Bon Appetit, July 2006
Yield: 14 large or 56 miniature muffins
1 1/8 cups sugar, divided
4 teaspoons finely grated lemon peel (from two large lemons)
2 cups all purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract
1 1/2 1/2-pint containers (about) fresh raspberries
Preheat oven to 375°F. Line 14 standard muffin cups (or 56 minis) with paper liners. Mash 1/8 cup sugar and lemon peel in small bowl until sugar is slightly moist. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat remaining 1 cup sugar and butter in large bowl until smooth. Beat in egg. Beat in buttermilk, then vanilla and lemon sugar. Beat in flour mixture.
Divide batter among muffin cups (the 2/3-3/4 level worked well for minis). Top each large muffin with 4 raspberries (or mini muffins with one each). Bake muffins until lightly browned on top and tester inserted into center comes out clean, about 35 minutes (baking time was on the shy side of 20 minutes for mini muffins).

(see - aren't they pretty!)

Now go have a muffin.  Because it's Monday and they both start with "m" and you can.  That's all.

Molasses Fruit Bars

Before you go on to read this post I must ask you a very important question.  Imagine you are at Starbucks for an afternoon coffee and treat and you are craving a cookie.  It's nearing the end of the afternoon and there are only two cookies left in the case - one snickerdoodle and one ginger molasses.  Which cookie would you take?  If you answered snickerdoodle then this recipe might not be your favorite but I would strongly encourage you to try it anyway. But, if your answer was the ginger molasses then hold onto your keyboard because I have THE recipe for you!

Actually it's not a cookie recipe per se - they're bars.  But they are A to the MAZEing  - especially if you love ginger and molasses together!

I acquired this recipe when I nannied for a lovely family during my college years in Portland.  They would frequently make a pan of these and leave them sitting out on the counter taunting me the entire day.  I would try and sneak inconspicuous little corners so it didn't look like I was PIGGING out on them.  Finally I could take it no longer and asked for the recipe so I could eat an entire pan in the privacy of my own home.  I hope you enjoy them as much as I have!

Molasses Fruit Bars

3/4 cup butter or margarine
1 egg
1 cup packed brown sugar
1/4 cup golden or dark molasses
~cream the above four ingredients together

Combine:
2 cups flour
1/2 tsp. salt
1 tsp. cinnamon
2 tsp. baking soda
1/2 tsp. ground cloves
1 tsp. ginger

Add the dry ingredients to the wet and mix well, then add in 1 cup raisins.  Pour the mixture into a greased and floured pan.  Pat the top down evenly with wet fingers, then sprinkle lightly with white sugar.  Bake about 20 min. @ 350.

An 8" by 11" pan works best for this recipe.  The key is to not over cook - it's better to keep these slightly soft in the middle.

Watch them disappear before your eyes!

Emergency Oatmeal Cookies!

Last week because of Thing 1's teeth situation I stocked up on the foods he was allowed:  Popsicles, ice cream, jello and pudding.  Typically we don't have snack size banana cream pudding stocked in our fridge, and it's even more rare to have redi whip, banana pudding and fresh (just right) banana's all available at once.  With these three delicious ingredients I came up with the perfect little dessert: Banana pudding with cut up fresh bananas and finished with whipped cream.  Delish!

So after a busy day Saturday I was looking forward to re-creating this little treat after the kids were in bed.  With anticipation building for my sweet end of the day reward I walked into the kitchen where I found none other than Mr. Veen with his head deep in the fridge.  When he emerged I was horrified to find the last  banana pudding in his hands.  "WHAT ARE YOU DOING?!"  I exclaimed, (obviously he had no clue that he was foiling my dessert plans), he looked at me incredulously and said "WHAT?".  "That was MY pudding - I've been thinking about it ALL DAY (slight exaggeration)" I shrilled.  And this part is what absolutely kills me and let's me know that 17 years into marriage apparently the honeymoon has officially ended.  My sweet Mr. Veen just looked at me and said "Too bad - I got here first."  I stood there stunned and dumbfounded and after several failed attempts to sweet talk him into handing over the pudding I knew I had failed. So I did what any resourceful girl would and came up with plan B.  "Since you took the LAST pudding from me now I'm forced into making oatmeal cookies.  You'll have to finish tucking the kids in so I can bake them." 

And there you have it - Emergency Oatmeal Cookies
(recipe taken from allrecipes)

Ingredients

• 1/2 cup butter, softened
• 1/2 cup butter flavored shortening
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 3 cups rolled oats
• 1 cup raisins

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

These are yummy - emergency or not.

It's a classic

For me banana bread has always been a comfort food.  I can remember walking in the house after being at school all day and immediately being enveloped by the sweet aroma of freshly baked banana bread.  I loved to have a thick slice with margarine for a snack and always favored the middle section of the loaf, even better if the top layer was slightly under baked.  My mom sometimes put walnuts in her banana bread, but as a kid I preferred it plain, no need to mess with the simple goodness in my opinion.
I'm not sure if the love of banana bread came from my moms or dads side of the family, but I do know that my dad always packed a banana in his lunch (and still does), and my Grandma Hay faithfully kept bananas in stock on her kitchen counter.  It seems Grandma thought it was a general sign of heath and well being for a person to have a banana a day.  So instead of  "an apple a day..." it was "a banana a day keeps the doctor away".  

For me, bananas are only good a couple of ways:  in banana bread, smoothies or fresh but only if they are in the delicate half green but not too green - half yellow but no brown spots stage.  And since that very elusive condition comes and goes so quickly with bananas, it's no wonder that we end up making quite a bit of banana bread in our house.  And that's exactly what happened this past weekend.

As per usual I tried a new recipe out with the banana bread.  And you know what?  I actually didn't like it as well as my mom's classic stand-by version.  I guess with some things you just don't mess with the best!

Mom's Banana Bread:

Preheat oven to 365

Ingredients:

1 cup sugar
1/2 cup butter
2 eggs beaten
2 cups flour
1 tsp. baking soda
3 small bananas or 2 large bananas mashed
1 tsp. vanilla
optional:  nuts

Cream together sugar and butter.  Add the eggs.  Alternate adding the flour and soda.  Finally add the mashed bananas, vanilla and nuts if using.

Bake at 365 for 1 hour
P.S.  I understand that bananas are somewhat of a controversial fruit.  Many people have absolutely no use for them in any of their forms.  So in order to ease the eruption of disdain that may result over my posting a banana recipe I'll end with this video...enjoy:)

Red Velvet mini's

Yesterday Ella and I had the fun of being invited to a mother/daughter Valentine's tea by our neighbors the Watson's.  It was the perfect chance to do two of our favorite things:  bake together and dress up!  So after a leisurely Sunday morning we set out to bake Red Velvet mini cupcakes.

*and right about here I could make up a big fish tale about how I came up with this amazing recipe for these cupcakes which I made from scratch, grinding fresh vanilla beans for the frosting, milking the organic cow's milk cream, and using all gluten free/vegan ingredients.*

A few day's earlier while at Cost Plus, I'd spied a tasty looking box mix for Red Velvet cupcakes by Sof 'ella.  Because sometimes you just don't have the time, energy or stamina to bake from scratch!!  These turned out so cute and we had the best time decorating them and making them look pretty. 

It was so much fun to see the girls be little ladies with their tea cups.  I even saw a few pinkie fingers stuck in the air!  And when we got back home Ella and I couldn't resist having our own little silly photo shoot (another of our favorite activities), to further document the day.  I love that I have a girl who loves to get goofy and silly with me.  Because like me, she may be quiet and proper from the outside - but inside there's a crazy kid who can't wait to come out and play!

On an official note I'd like to wish everyone a Happy Valentine's Day!  Mr. Veen and I don't go crazy, crazy for Valentine's Day because it kinda feel's cliche.  But I'm looking forward to making a special family dinner tonight (the kid's requested meat-loaf!), because it's always fun to have an excuse to celebrate together!

(love this card by somee )

Happy Heart Day Peeps!

Key Lime Cupcakes!

Maybe it's because Valentine's day is right around the corner or there's a new cupcake store opening in our little downtown, but lately I can't stop thinking about cupcakes!  I know I'm a bit late to the trend since they've been "the thing" for awhile now but I like to be a rebel like that ya know?

Last year my friend Elissa gave me this cute little cookbook titled appropriately enough "500 cupcakes".  I'm a little embarrassed to admit that it's only recently I've begun experimenting with the various recipes, beginning with an apple spice muffin that turned out delicious!  So over the weekend when the baking bug hit, I turned to the book and my cupboard to see what I could conjure up.  Usually I wouldn't have key lime juice stocked in my fridge but I think I bought it several months ago in order to replicate a Moscow mule (a delightful cocktail!) so I was lucky that way.  Otherwise the ingredients are pretty basic and items most would have on hand.

~Key Lime Cupcakes

for the cupcakes

1 cup (2 sticks) sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
4 eggs
1 tsp. vanilla extract

for the filling

1/3 cup key lime juice
14 oz. can condensed milk

for the meringue

3 egg whites
1/4 tsp. cream of tartar
1/3 cup granulated sugar

Preheat the oven to 350.  Place 18 paper baking cups in muffin pans.  Place all the cupcake ingredients in a large bowl, and beat with an electric mixer until smooth and pale, about 2 to 3 minutes.  Spoon  the batter into the cups.  Bake for 20 minutes.  Remove pans from the oven and cool for 5 minutes.  Then remove the cupcakes and cool on a rack.

For the filling, combine the lime juice and condensed milk in a small bowl.  Remove the top from each cupcake and hollow out a small hole.  Spoon the filling into the hole and replace the top.  For the meringue, beat the eggs and cream of tartar until soft peaks form.  Add one-third of the sugar and beat for 1 minute.  Repeat until all the sugar has been added.  Increase the oven temperature to 450.  Spoon or pipe the meringue on top of the cupcakes.  Bake for 5 minutes until golden.  Store for no more than 1 day in an airtight container.

Makes 1 1/2 dozen



Aren't they just so cute?  I had never made a meringue topping quite like this and it was so fun to swirl the little tops on each cake that I actually giggled out loud with the result!  The kid's were also quite entertained by the marshmallow-y looking tops and it caused quite the little happy dance around the oven as they came out looking so pretty. 

I'll be using my cupcake cook book much more regularly now that I've made the initial plunge into cupcake land, because as Elissa would say "hot damn" those are awesome cupcakes!

Holiday Treats 2010

Maybe it's because I'm just a tiny bit ADD but I love finding new and interesting recipes even at Christmas!  Of course you can't mess with the standard classics like sugar cookies, fudge and gingerbread men, but the variety of Christmas goodies available is just too fun not to branch out and try something new.  I tend to gravitate towards making candy because it lasts a little bit longer (in theory) then cookies. 
This first recipe is one I found via one of my new favorite blogs Pioneer Woman.  It does take some patience to get to that elusive hard candy stage but other than that it's pretty easy and ohhh so delicious.  I love the version with dark chocolate and sea salt - yum!

Ingredients

• 16 ounces, weight Butter, Melted
• 16 ounces, weight Granulated Sugar
• 3 ounces, fluid Water
• 1 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 16 ounces, weight Chopped Topping: Toasted Nuts, Candy Canes, Sea Salt, Etc.
• 24 ounces, weight Tempered Dark Chocolate For Coating, Melted

Preparation Instructions

*Necessary Equipment: Candy Thermometer*
Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.
Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.
Remove from heat and stir in vanilla until well combined.
Pour the mixture onto a silicone baking mat or good parchment paper. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin.
Allow toffee to cool completely. Blot to remove excess oil from the surface. Coat surface with half of the melted chocolate and immediately sprinkle with topping.
When chocolate has totally set, carefully flip over (it’s okay if it falls apart a bit) and coat other side with the rest of the chocolate. Sprinkle on topping.
Allow to set, then break into bite-size pieces.
Store in an airtight container.

Next up is a recipe I actually made last year too and it was so delicious and easy I repeated it this year.  These are almost gone already - oops!:)

Oreo Truffles

Ingredients

• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

Directions

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refridgerator.

I love that you can customize these to whatever you want.  Next time I want to try them dipped in white chocolate with crushed up candy canes!

Last is a cookie recipe I found via the blog i am baker, that is an instant classic!  These are so easy and super good.  They are even a bit of a refreshing change to all the heavy chocolate posted above. :)  If a cookie can be called refreshing that is.....

Oatmeal Chocolate Cranberry Spice Cookies

*photo would be inserted here but blogger's not letting me right now*

1 1/2 cups flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 tsp cinnamon
1/2 tsp allspice
2 eggs
1 tsp vanilla
3/4 cup shortening
3/4 cup brown sugar
3/4 cup white sugar*

1 1/2 cups whole oats*
1 1/2 cups dried cranberries
1 cup semi-sweet chocolate chips*
*I used ultra fine bakers sugar, organic whole grain oats, and a high quality cocoa chocolate.
Preheat oven to 350 degrees
In medium bowl sift flour, baking soda, baking powder, salt, cinnamon,  and all spice.  In separate large bowl, cream together shortening, brown sugar, and white sugar until fluffy.  Add eggs and vanilla.  Combine well.
Add flour mixture to wet ingredients and stir until just combined.  Then add oats, cranberries, and chocolate if you so desire.
Use 1/4 cup and scoop onto cookie sheet... you should get about 6 per sheet.
Bake for at least 8 minutes, but most likely will bake for 12 depending on your stove.

So there you have it  - my top three holiday treats of 2010!  I'm off to deliver more of these today because frankly I'd like my jeans to still fit after Christmas! 
Happy Monday everyone!  Hope this finds you enjoying the last few days before Christmas!

       

Carol's Cinnamon Rolls

We woke up to these amazing cinnamon rolls the morning of Thanksgiving. I made them Weds night figuring that we might as well do it up Thanksgiving. The entire day is a gorge fest of food anyway - starting the ball rolling with cinnamon rolls isn't really going to hurt anything in the grand scheme of things - right? Right.
My friend Carol came by this recipe via Laura Jeffries on Food Network. The thing that makes these stand apart for me is the dough itself. It may be the milk or the amount of yeast used - I'm not sure. All I know is these are TO DIE FOR! That's all. The end. The van der Veen's will be having these again Christmas morning - already I can't wait!

CINNAMON ROLLS
Ingredients
2 packages yeast, (1/2-ounce or 2 scant tablespoons)
1/2 cup hot water
1 tablespoon sugar
1/2 cup butter
3/4 cup milk (warmed)
1/2 cup sugar
1 egg
1 teaspoon salt
4 1/2 cups flour
Dough topping:
1/2 cup butter
1 1/4 cups brown sugar
1/4 cup granular sugar
2 tablespoons cinnamon
Frosting:
1 pound powdered sugar
2 to 3 tablespoons milk
2 drops butter flavor extract
Directions
Dissolve 2 packages of yeast in 1/2 cup of hot water (test on wrist to make sure water is not too hot) and 1 tablespoon of sugar. Let sit.

Melt the 1/2 cup of butter and combine with 3/4 cups of warm milk (can be warmed on stove or in microwave, test on wrist to make sure milk is not too hot). Using an electric mixer with a dough hook or a food processor with dough blade, mix dissolved yeast and butter/milk mixture on low. Slowly add 1/2 cup of sugar, then 1 egg. Add salt and 2 cups of flour on low, blend until smooth. Slowly add 1/2 cup at a time, the other 2 to 2 1/2 cups of flour.


Put dough onto floured counter top. Knead dough until it doesn't stick to your hands (don't over kneed or add too much flour).


Place in a greased bowl. Cover with damp cloth and let rise for 45 minutes to 1 hour, until it doubles in size. (Tip, let it rise in oven where the air and temperature is consistent).

Remove from bowl and place on a floured counter. Roll out in a 12 by 24-inch (approximately) rectangle, not too thin. Spread 1/2 cup butter over dough, sprinkle with 1 1/4 cups of brown sugar (evenly), sprinkle with 1/4 cup of granular sugar (evenly), and sprinkle 2 tablespoons (or as much as you desire) of cinnamon (evenly).


Roll dough into a log. Cut into thumb-width slices or 1 1/2-inch widths.

Place in round cake pan or foil pan. Put back in oven to rise to desired height. Remove from oven after they have risen.


Preheat oven to 350 degrees. Only bake on one rack, center of oven (4 pans fit nicely). Set timer for 15 minutes, then watch for desired brown-ness. Remove from oven - let cool.


FROSTING: Combine 1 pound of powdered sugar, 2 to 3 tablespoons of milk (this may vary, add or subtract to your desired consistency), and 2 drops of butter flavor extract. Stir with spoon until very smooth and drizzles easily.


Drizzle onto completely cooled cinnamon rolls. Let frosting harden. Serve.
SERVES 30 ROLLS

yum!

Choc-o-late chip COOKIES

I would guess that among controversial recipes the chocolate chip cookie has to rank pretty high.  It is after all the quintessential cookie, the cream of the crop, the CLASSIC.  And any time you're dealing with a classic there's going to be strong passionate opinions on what is best.  Do you like soft and gooey or crisp and crunchy?  Milk chocolate chips, semi-sweet, dark or (gasp!) flickettes?  Nuts or no nuts?  I've probably forgotten some variation but you get the point.
Chocolate chip cookies are my favorite in the cookie world.  I prefer semi-sweet, soft and gooey, no nuts.  I grew up with my mom's recipe which is still one of the best.  But since I like the quest for the best I've played around with the classic and tried some different recipes in my search for perfection.  The latest recipe that I'm finding oh so delicious was found on one of my favorite blogs http://www.todaysletters.com/ Today's Letters.  I made these Friday night and again they didn't disappoint.  To me they are a perfect mix of soft and chewy, sweet and chocolaty.  The only part of the recipe I've played around with is the Crisco because I like real butter better.  Last time I made these I did half shortening and half butter and they turned out awesome!

Ingredients: 1 cup butter flavored Crisco/ or 1/2 crisco, 1/2 butter OR all butter
1 cup light brown sugar
1 cup granulated sugar
2 eggs (room temperature)
1 1/2 tsp vanilla
1 tsp baking soda
1 tsp salt
2 1/4 cups flour
1 12 oz pkg of semi-sweet chocolate chips (sometimes I only use 80% of the bag)

Directions:
Preheat oven to 375°
1. In a large bowl with a wooden spoon (no hand mixers allowed), cream together butter, brown sugar, and granulated sugar. This can take about 3-4 min to do).
2. Stir in the eggs.
3. Add & mix well the vanilla, baking soda, and salt.
4. Add & mix in the flour.
5. Stir in chocolate chips (I usually use a little less than one bag)

Form large spoonfuls (about the size of a golf ball) onto an ungreased (light, not dark colored) cookie sheet and bake for 8-10 min. They should still look slightly raw when you take them out of the oven. If the tops are kind of brown you know they're done. I always let them finish cooking on the baking sheet for a minute or two before transferring them onto a rack to cool. Store in an airtight container for up to 1 week.
Anyone else have a fantastic cookie recipe they want to share?  I'd love to hear them!  In the meantime have a Marvelous Monday!!

 

For the love of pumpkin

It is Monday which means a couple things:  grocery shopping and baking!  We have had the most glorious fall here in Oregon and the colors on church street have not disappointed this year.  All this golden goodness has got me in the mood for some more pumpkin!  Pumpkin spice lattes are my favorite of the holiday drinks that come around - although in my opinion they make them a bit too sweet (just one pump of syrup for me), still one sip and I know cool weather and Christmas are in my near future.

Hmmm - picking up one of these might just make grocery shopping enjoyable.;)

Later this afternoon I plan on using up that lonely little jar of pumpkin sitting in my cupboard on some pumpkin spice muffins.  Since I always like to try something new I found this recipie and it looks promising.  

RECIPE FOR PUMPKIN MUFFINS
From Gourmet November 2006
Adapted from the American Club
Makes 1 dozen
Active time: 15 min.
Start to finish: 1 hour INGREDIENTS:
1.5 cups all-purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpking (from a 15-oz can) (I accidentally put the entire 15 oz. can in, with no ill effects at all)
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1.25 cups plus 1 Tbsp sugar
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Equipment: 12 foil or paper muffin liners; a muffin pan with 12 (1/2-cup) muffin cups
DIRECTIONS:
Put oven rack in middle positiona nd preheat oven toe 350F. Put liners in muffin cups.
Whisk together flour and baking powder in a small bowl.
Whisk together pumpkin, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.
Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.
Divide batter among muffin cups (each should be about 3/4 full), then spinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.
Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.

So here's to the last of those golden, pumpkiny fall days!  Grab your pumpkin treat of choice and enjoy the now....

Manic Monday....

It is LATE and I have been sitting in this chair trying to figure out blogging for awhile now tonight.  Currently I have two blogs started neither one of which I'm thrilled with.  But alas - I must just begin somehow and hopefully I'll work out the kinks as I go! Often on Monday's I bake something.  I especially love baking in the fall - it just feels right and extra cozy.  Today was blustery with swirling orange and red leaves all around.  I felt it perfect weather to make cranberry orange pecan bread.  So I did!  I think it will taste extra nice tomorrow morning with a big cup of coffee:)
http://www.joyofbaking.com/breakfast/CranberryOrangeBread.html