tag:blogger.com,1999:blog-65384300391711304322024-03-12T18:36:27.385-04:00CookiePieCookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.comBlogger238125tag:blogger.com,1999:blog-6538430039171130432.post-91104432828295254962010-09-19T22:06:00.000-04:002010-09-19T22:06:26.308-04:00Moving onHey there! Just want to let you know that CookiePie is moving. Please visit the new site <a href="http://www.bethlipton.com/">here</a>! And if you're a subscriber (thanks!), please cancel your subscription to CookiePie on Blogspot and join up at the new site.<br />
<br />
Thanks!CookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.com0tag:blogger.com,1999:blog-6538430039171130432.post-54040980377695537782010-09-14T21:42:00.000-04:002010-09-14T21:42:58.043-04:00"The ultimate" lemon bars<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_2cuai9o0Jog/TJAeej6Fu9I/AAAAAAAAAvg/ADx8PZgdqh4/s1600/MR1_4148.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_2cuai9o0Jog/TJAeej6Fu9I/AAAAAAAAAvg/ADx8PZgdqh4/s320/MR1_4148.jpg" /></a></div>OK, so why is "the ultimate" in quotes?<br />
<br />
Well, thank you for asking :) You see, I always get suspicious whenever anyone calls their recipe for something "the ultimate" or "the best" or any other superlative like that. Who says it's "the ultimate"? What if I like another one better?<br />
<br />
Have you been seeing those creepy posters around for that movie "The Last Exorcism"? They creeped me out but good -- until I walked by one with Mark and he said, "You know, it seems like a bad idea to call any movie 'The Last' anything." I just burst out laughing, and now those same posters make me giggle. But I digress...<br />
<br />
So anyway, these lemon bars may or may not be "the best" or "the ultimate" or even "the last" recipe you'll ever need for lemon bars. But they are delicious! They're on the sweet side, and generally I like my lemon bars with a little more pucker -- but everyone who ate them raved. I think if you prefer them more tart you could leave out the milk, add another 1/3 cup of lemon juice and leave the sugar right where it is -- that's what I'm going to do next time. Also, there was a whole lot of crust and the recipe calls for spreading it in the bottom and up the sides of the pan -- that was more trouble to me than it was worth. Next time I'd cut back on the crust by about 1/3.<br />
<br />
Having said all that, I'm going to post the recipe as I made it, since it works beautifully as is.<br />
<br />
Enjoy!<br />
<br />
<b>"Perfect" Lemon Bars</b><br />
Makes about 24-ish<br />
(from recipe by <a href="http://www.cooksillustrated.com/">Cook's Illustrated</a>, via <a href="http://www.recipelink.com/mf/31/4749">RecipeLink</a><br />
<br />
Crust:<br />
1 3/4 cups all-purpose flour<br />
2/3 cup confectioners' sugar<br />
1/4 cup cornstarch<br />
3/4 tsp. salt<br />
12 Tbsp. unsalted butter, at room temperature, cut into pieces<br />
<br />
Filling:<br />
1 1/3 cups sugar<br />
2 tsp. grated lemon zest (from about 2 large lemons)<br />
4 large eggs, lightly beaten<br />
3 Tbsp. all-purpose flour<br />
2/3 cup fresh lemon juice (from about 5 lemons), strained<br />
1/3 cup whole milk<br />
1/8 tsp. salt<br />
<br />
1. For the crust: Adjust oven rack to middle position. Lightly butter a 9-by-13-inch baking pan and line with one sheet of parchment, then lay second sheet crosswise over it (note: I lined the pan with one sheet of foil and misted it with cooking spray, seemed less fussy and worked beautifully). <br />
<br />
2. Pulse flour, confectioners' sugar, cornstarch and salt in a food processor. Add butter and process to blend, then pulse until mixture is pale yellow and resembles coarse meal. Sprinkle mixture into lined pan and press firmly with fingers into an even 1/4-inch layer over entire pan bottom and 1/2 inch up sides. Refrigerate for 30 minutes. During last 5 minutes, preheat oven to 350ºF, and bake crust for 20 minutes, until golden brown. Remove to a wire rack and reduce oven temperature to 325ºF.<br />
<br />
3. For the filling: Whisk sugar and zest together until well combined, then whisk in eggs, flour, lemon juice, milk and salt. Pour into warm crust and bake until filling feels firm when lightly touched, about 20 minutes. Transfer to a wire rack to cool to room temperature, then cover with plastic wrap and refrigerate for at least 1 hour (I left in in the fridge overnight).<br />
<br />
4. Remove the bars from the pan using the parchment or foil, place on a cutting board, remove parchment (or foil) and cut into squares, wiping off knife between each cut. Sift additional confectioners' sugar over the bars just before serving, if desired (note: I didn't, and I'm glad because they would have been way too sweet then).CookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.com7tag:blogger.com,1999:blog-6538430039171130432.post-90148974164870933092010-09-03T12:24:00.000-04:002010-09-03T12:24:33.872-04:00Blueberry crumb bars<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_2cuai9o0Jog/TIEhNR7yeBI/AAAAAAAAAvI/JTRBRTtZHYA/s1600/DSC_2511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_2cuai9o0Jog/TIEhNR7yeBI/AAAAAAAAAvI/JTRBRTtZHYA/s320/DSC_2511.jpg" /></a></div>Happy Labor Day weekend! Do you have any fun plans for the long weekend? Mark has been away for a few days, so we're just looking forward to a nice, relaxed few days together with the mush. We're planning to have a picnic in <a href="http://www.prospectpark.org/">Prospect Park</a> with some friends, visiting with friends and family -- just generally catching up and taking it easy.<br />
<br />
I also need to do a 12-mile run, in preparation for my next half marathon: <a href="http://www.nyrr.org/races/2010/r1002x00.asp">Grete's Great Gallop</a>, coming up on Oct. 2! It's supposed to cool off tomorrow, so I'm looking forward to a nice long run outside that doesn't include insane heat and humidity :)<br />
<br />
Anyway -- if you're looking for a treat to bring to a picnic or barbecue, whip up a batch of these beauties. They're so, so simple and a real crowd-pleaser. Feel free to swap in another berry, or even a mix of berries, if you're feeling frisky.<br />
<br />
Enjoy!<br />
<br />
<b>Blueberry Crumb Bars</b><br />
Makes 20<br />
<br />
1 cup all-purpose flour <br />
1/2 cup whole-wheat flour<br />
3/4 cups sugar<br />
1/2 tsp. baking powder<br />
3/4 tsp. cinnamon<br />
1/4 tsp. salt<br />
8 Tbsp. (1 stick) unsalted cutter, cold, cut into pieces<br />
1 large egg, lightly beaten<br />
1 tsp. vanilla extract <br />
2 cups fresh blueberries, picked over for stems<br />
2 1/2 tsp. cornstarch<br />
<br />
1. Preheat oven to 375ºF. Line an 8-inch square pan with foil and mist with cooking spray.<br />
<br />
2. In a food processor, combine both flours, 1/2 cup sugar, baking powder, cinnamon and salt. Pulse to mix well. Add butter and pulse until mixture resembles coarse meal. Drizzle egg and vanilla over mixture and pulse again, just until a crumbly dough begins to form. Transfer half of dough mixture into prepared pan and press down evenly.<br />
<br />
3. In another bowl, toss blueberries with remaining 1/4 cup sugar and cornstarch. Spread over dough in baking pan. Sprinkle remaining dough mixture evenly over berries.<br />
<br />
4. Bake bars until top is golden and berries are bubbly, about 45 to 50 minutes. Let cool to room temperature in pan on a wire rack, then cover and refrigerate for at least 1 hour or up to overnight before cutting into bars.CookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.com15tag:blogger.com,1999:blog-6538430039171130432.post-36895281163003828912010-08-27T13:41:00.000-04:002010-08-27T13:41:22.440-04:00Peach pie<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_2cuai9o0Jog/THfUTA5qN-I/AAAAAAAAAvA/NKX1xrYuFFs/s1600/Peach_Pie-3838.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_2cuai9o0Jog/THfUTA5qN-I/AAAAAAAAAvA/NKX1xrYuFFs/s320/Peach_Pie-3838.jpg" /></a></div>Hello! If time flies when you're having fun, then I must be having some serious fun (serious fun?), because it seems like just yesterday that my friend Jayna got engaged, and she had months and months and months to plan. So how can it be that her wedding is only a few weeks away??<br />
<br />
This peach pie was a practice run for me. The always-unconventional Jayna (I mean that in the very best way!) does not want a wedding cake. Instead, she is having a bunch of pies, and a few of her friends, myself included, are making them. Mine will include a peach-raspberry pie, a blueberry pie, and a classic peach, like the one you see here.<br />
<br />
Lately I have a few friends <a href="http://cookiepiebklyn.blogspot.com/2010/08/red-velvet-cupcakes.html">celebrating their weddings</a>, and I'm helping out a bit with the baking -- what could be more fun than that? There's nothing better than seeing your friends happy, and getting to bake to help everyone celebrate is just the most fun. No wonder time seems to be speeding up on me!<br />
<br />
So, can we talk about pie for a second? I read on a blog recently (sorry, I don't remember which one) that you're not a "real baker" if you don't make your own pie crust. I'd like to respectfully disagree. Now, I did make my own crust for this pie, and I almost always do. But I happen to think that if you made the filling and put it all together, that is a homemade pie and you are a real baker. Some folks just don't like making pie crust, or are intimidated by it, or don't have time. If that sounds like you, and anyone tells you you're not a real baker, no pie for them! :)<br />
<br />
Enjoy!<br />
<br />
<b>Peach Pie</b><br />
Serves 8-ish<br />
<br />
Crust:<br />
2 1/2 cups all-purpose flour<br />
1 tsp. salt<br />
16 Tbsp. (2 sticks) unsalted butter, cut into pieces, frozen<br />
1/4 cup vodka, ice cold<br />
4 to 6 Tbsp. ice water<br />
<br />
Filling:<br />
4 lbs. peaches, ripe but not mushy<br />
2 Tbsp. fresh lemon juice<br />
1/4 cup all-purpose flour<br />
1/4 cup cornstarch<br />
1/4 cup packed dark brown sugar<br />
1/2 cup plus 2 Tbsp. sugar<br />
2 tsp. ground ginger<br />
1/4 tsp. cinnamon<br />
1/4 tsp. salt<br />
1 large egg, beaten with 1 Tbsp. water<br />
<br />
1. Make crust: Pulse flour and salt in food processor. Add butter pieces and pulse just until butter is incorporated and there are no pieces left that are larger than a pea. Add vodka and pulse to combine. Add water, 1 Tbsp. at a time, pulsing just until mixture is still crumbly but just beginning to clump (squeeze some between your fingers; it should hold together). Dump it out onto a countertop and knead it just enough to bring it together. Divide it in half, shape both halves into disks, wrap in plastic and refrigerate for at least 1 hour.<br />
<br />
2. Line a large baking sheet with foil. Remove 1 dough disk from fridge and let stand at room temperature until it's soft enough to roll (about 5 to 10 minutes). Roll it out (on a lightly floured countertop or between 2 sheets of plastic wrap or parchment) to a 12-inch circle. Fit into a 9-inch pie plate and trip edges, leaving a 1-inch overhang. Refrigerate.<br />
<br />
3. Preheat oven to 400ºF. Place a rack on bottom third of oven and put lined baking sheet on rack. Make filling: Peel**, pit and slice peaches (I cut them in half, then quarters, then cut each quarter in thirds). Toss them in a large bowl with lemon juice. Add flour, cornstarch, brown sugar, 1/2 cup sugar, ginger, cinnamon and salt and mix well (I use my hands for this). Transfer filling into pie plate. Roll out second disk to an 11-inch circle, place on top of pie and trim edge. Fold edges together, crimp to seal. Using a sharp paring knife, cut a few slits in top crust to allow steam to escape. Brush with egg wash and sprinkle with remaining 2 Tbsp. sugar.<br />
<br />
3. Place pie on preheated baking sheet and bake for 30 minutes. Turn oven down to 375ºF and continue baking until crust is golden brown and filling bubbles through steam vents, 25 to 35 minutes longer. Remove pie to a wire rack and let cool for at least 3 hours before serving.<br />
<br />
** The easiest way to peel peaches is with a serrated peeler. I live in NYC, so I have a teeny-tiny kitchen and it's rare that I recommend buying yet another kitchen gadget. But a serrated peeler is a must! You can use it on tomatoes, too, and you don't have to mess around with blanching, ice baths, etc. Get one! I like <a href="http://www.amazon.com/Kuhn-Rikon-Piranha-4-Inch-Peeler/dp/B000B6QJMG">this one</a>.CookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.com12tag:blogger.com,1999:blog-6538430039171130432.post-80166342460655896192010-08-15T20:45:00.003-04:002010-08-15T22:47:21.905-04:00Red velvet cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_2cuai9o0Jog/TGiIcjAZotI/AAAAAAAAAuo/vwJXyCDSIMA/s1600/DSC_2489.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_2cuai9o0Jog/TGiIcjAZotI/AAAAAAAAAuo/vwJXyCDSIMA/s320/DSC_2489.jpg" /></a></div><br />
Hello! As I write, it's 8 p.m. and the laundry's in the dryer, the baby's asleep, her lunch for tomorrow is packed, and Mark is on the sofa reading the Sunday Times. Really, it just doesn't get any better than this. Sigh...<br />
<br />
We're just back from a weekend in Chicago, where my sweet, lovely, wonderful friend (more like a sister, really) Heather celebrated her marriage to Tim, who we love. <br />
<br />
<div class="separator" style="clear: both; text-align: left;">So it was a glorious weekend full of love and great times. Their party was on the rooftop of a great sports bar in Wrigleyville, and after days of uncertain weather predictions, it couldn't have been a more perfect night -- warm and breezy, with a perfect sunset followed by a fairy-tale crescent moon. We all chowed on Chicago hot dogs, fried chicken and tater tots, rocked out to Tim's excellent handpicked song list and toasted and drank up a storm... and for dessert, indulged in fabulous cupcakes made by Heather herself! It was so much fun. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here is the gorgeous bride and her fantastic groom (donning the tux T-shirt):</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><a href="http://2.bp.blogspot.com/_2cuai9o0Jog/TGiM3sTFZVI/AAAAAAAAAu4/0mbUAN1ElgE/s1600/HT" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_2cuai9o0Jog/TGiM3sTFZVI/AAAAAAAAAu4/0mbUAN1ElgE/s320/HT" /></a><br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div>I was sad that I couldn't be there to bake with her (the one down side to <a href="http://cookiepiebklyn.blogspot.com/2010/07/tipsy-key-lime-pie.html">summer Fridays</a> is that you have to claim them early or you're out of luck! I actually couldn't get Friday off), but I got to help her frost and decorate them. Of course, Heather being her fabulous self, she didn't make just 1 kind of cupcake. You had your choice of -- yep, count 'em -- 4 different kinds: chocolate, carrot (both made from recipes in <a href="http://www.amazon.com/You-Made-That-Dessert-Fabulous/dp/0762750081/ref=sr_1_1?s=books&ie=UTF8&qid=1281917584&sr=1-1">my cookbook</a>!), vanilla or red velvet. The vanilla and chocolate had vanilla buttercream and the carrot and red velvet had cream cheese frosting. All were so delicious -- everyone gobbled them up!<br />
<br />
So even though I couldn't be there to bake with her, I wanted to help out. Heather came to NYC a few weeks ago, so I tested out a red velvet recipe for her. When she came to dinner, that's what we had for dessert. She liked them, and that's the recipe she ultimately went with (yay!). <br />
<br />
I have to admit, red velvet is not my personal favorite. But if you do like that flavor, this is a great recipe, courtesy of Martha Stewart (you may recall I had similar <a href="http://cookiepiebklyn.blogspot.com/2010/05/double-chocolate-birthday-cupcakes.html">great results</a> with her one-bowl chocolate cupcakes not long ago). It's very simple to do, and the cupcakes come out beautiful -- plus, they freeze very well. And the recipe makes 24 cupcakes, so if you're feeding a crowd, as Heather was, that helps a lot.<br />
<br />
Enjoy!<br />
<br />
<b>Red Velvet Cupcakes</b><br />
(<a href="http://www.marthastewart.com/recipe/red-velvet-cupcakes?backto=true&backtourl=/photogallery/our-best-cupcakes#slide_9">recipe</a> by Martha Stewart)<br />
Yield: 24 cupcakes<br />
<br />
2 1/2 cups cake flour, sifted<br />
2 Tbsp. unsweetened cocoa<br />
1 tsp. salt<br />
1 1/2 cups sugar<br />
1 1/2 cups vegetable oil (I used canola)<br />
2 large eggs, at room temperature<br />
1/2 tsp. red gel-paste food coloring<br />
1 tsp. vanilla extract<br />
1 cup buttermilk<br />
1 1/2 tsp. baking soda<br />
2 tsp. distilled white vinegar<br />
<br />
1. Preheat oven to 350ºF. Line 2 12-cup muffin tins with paper liners. In a bowl, whisk together flour, cocoa and salt.<br />
<br />
2. Using an electric mixer, beat together sugar and oil until well combined. Beat in eggs, one at a time, then beat in food coloring and vanilla. Scrape down sides of bowl and beat again. Reduce speed to low. Bean in flour mixture in three additions, alternating with two additions of buttermilk. Beat just until incorporated. Stir together baking soda and vinegar in a small bowl (it will foam); add mixture to batter and beat for 10 seconds.<br />
<br />
3. Divide batter evenly among baking cups, filling three-quarters full. Beat, rotating pans halfway through, until a toothpick inserted into center of a cupcake comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature (wrapped well) or frozen up to 2 months (in a ziplock freezer bag).<br />
<br />
Hint: Gel-paste food coloring is much more concentrated than the liquid supermarket variety. If you need to swap in the liquid kind, you may need to use the entire 1.5-oz. bottle to get the desired shade.<br />
<br />
<b>Cream Cheese Frosting</b><br />
(<a href="http://www.epicurious.com/recipes/food/views/Lemon-Cream-Cheese-Frosting-105378">recipe</a> adapted from Bon Appetit)<br />
Makes 4 1/2 cups<br />
<br />
2 8-oz. packages cream cheese, at room temperature<br />
1 1/2 sticks (12 Tbsp.) unsalted butter, at room temperature<br />
4 cups confectioner's sugar, sifted<br />
1 tsp. vanilla extract<br />
Pinch of salt<br />
<br />
Using an electric mixer, beat together cream cheese and butter until light and well mixed. Beat in sugar gradually. Beat in vanilla and salt. Cover and chill until spreading consistency, about 30 minutes.CookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.com21tag:blogger.com,1999:blog-6538430039171130432.post-47100884951149294572010-08-07T22:44:00.003-04:002010-08-09T10:27:41.157-04:00Blueberry clafouti<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_2cuai9o0Jog/TF4Z5miuJsI/AAAAAAAAAuY/mIwqXQuaNg4/s1600/MR1_3644.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_2cuai9o0Jog/TF4Z5miuJsI/AAAAAAAAAuY/mIwqXQuaNg4/s320/MR1_3644.jpg" /></a></div>Hi there! Quick post today -- friends are on their way over to visit with us, and by "us" I mean especially the mush. Not that I blame them! The cuteness is out of control these days. Out. Of. Control. <br />
<br />
This is not just my opinion. I mean, of course I'm her mama so I think she's cute. But it also happens to be a fact. I submit as evidence:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_2cuai9o0Jog/TGAQMk1Rz5I/AAAAAAAAAug/8B5BCF35wDI/s1600/DinDress.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_2cuai9o0Jog/TGAQMk1Rz5I/AAAAAAAAAug/8B5BCF35wDI/s320/DinDress.jpg" /></a></div><br />
<br />
Anyway, as I was saying... lately I'm still on the breakfast kick. But I won't subject you to <a href="http://cookiepiebklyn.blogspot.com/2010/07/maple-walnut-pancakes.html">more pancakes...</a> yet. Today we have a lovely blueberry clafouti. If you haven't had clafouti before, it's kind of partway between a pancake and a custard, but it leans more heavily toward custard (as least, the way I make it). In France, it's traditionally made with cherries, and I do love it that way -- but I had blueberries in the fridge, so we went with that.<br />
<br />
Clafouti (pronounced "clah-foo-TEE") can be a brunch dish or a dessert -- and truth be told, this was a little sweet for us for breakfast. Of course, we did gobble up the entire thing anyway! But I think next time I would cut back on the sugar a bit if I was making this for brunch again. For dessert it would be perfect though. It's also about as easy as you can get -- whisk a few really simple ingredients together, pour it into a pie dish and bake -- and so, so delicious. You can whip one up so easily and then impress everyone with your knowledge and mastery of French cuisine :)<br />
<br />
Enjoy!<br />
<br />
<b>Blueberry Clafouti</b><br />
Serves 2 to 4 <br />
<br />
Unsalted butter, for baking dish<br />
1/3 cup plus 2 Tbsp. sugar<br />
3/4 cup blueberries <br />
3 large eggs, at room temperature<br />
zest of 1 small lemon <br />
1/4 cup plus 2 Tbsp. all-purpose flour<br />
1/4 tsp. salt <br />
1/2 cup heavy cream<br />
1 cup milk<br />
1 Tbsp. vanilla extract <br />
<br />
1. Preheat oven to 375ºF. Generously butter a 9-inch pie plate and sprinkle with 2 Tbsp. sugar. Move the pie plate around so that it's coated with the sugar; tap out any excess. Spread the blueberries out in the pie dish.<br />
2. Using an electric mixer, beat the 1/4 cup sugar, eggs and lemon zest until light, about 2 to 3 minutes. Beat in the flour, salt, cream, milk and vanilla until well combined.<br />
3. Pour the custard over the berries and bake until puffed and just firm in the center, about 40 to 45 minutes. Let cool on a rack for 5 minutes before serving. (You can dust it with confectioners' sugar just before serving, if you like.)<br />
<br />
NOTES:<br />
This would be just as delicious with raspberries or blackberries, or even a combo. Or, you could get wild and crazy and toss in peeled, chopped peaches.<br />
I think this is a nice mix of milk and cream -- but you could go with a heavier cream-to-milk ratio if you want it even creamier and more decadent. You could also just use half and half. I've even done it with all milk and no cream -- but don't even try it with skim.CookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.com15tag:blogger.com,1999:blog-6538430039171130432.post-81805043951217480882010-07-30T17:04:00.001-04:002010-08-07T22:53:19.233-04:00Maple walnut pancakes<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_2cuai9o0Jog/TFM6FA9BvCI/AAAAAAAAAuQ/UA8_3AFrJos/s1600/MapleWalnutPancakes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_2cuai9o0Jog/TFM6FA9BvCI/AAAAAAAAAuQ/UA8_3AFrJos/s320/MapleWalnutPancakes.jpg" /></a></div>Happy Friday! If you're like us, then weekend breakfasts are sacred, something cherished and carefully guarded. It would take a lot to get us out for brunch on a weekend day. That was always true, even before the mush came along -- but now it's even more so. Saturday mornings we take her to an early swimming class at the Y (and if you've never seen a bunch of 12- to 17-month-olds learning how to swim, it is a sight to behold in terms of cuteness!), then to a park to play before coming home for the all-important naptime. So breakfast is early that day, but we like to make it something fun, delicious and hearty that we'll all enjoy (especially the mush) and will keep us going all morning. This often means pancakes (as evidenced by <a href="http://cookiepiebklyn.blogspot.com/2010/05/lemon-ricotta-pancakes.html">these</a>, <a href="http://cookiepiebklyn.blogspot.com/2010/02/whole-wheat-buttermilk-blueberry.html">these</a>, and, of course, <a href="http://cookiepiebklyn.blogspot.com/2009/12/hummingbird-pancakes.html">these</a>, among others) -- especially lately, while we're in this silly sublet and I'm without my waffle maker (but that's a different story).<br />
<br />
So anyway, last weekend I whipped up these pancakes, based on <a href="http://www.epicurious.com/recipes/food/views/Maple-Walnut-and-Flaxseed-Pancakes-109072">this recipe</a> from Bon Appetit. As you may know, I'm obsessed with anything maple-flavored, so that part was great. The walnuts? Not so much. Mark can't have raw walnuts (toasted are fine), and I thought cooking them in the pancakes would be enough. Turns out, nope -- my poor sweetheart got a terrible canker sore. And though I painstakingly chopped them as teeny-tiny as I could, the mush -- in between gobbling bites of pancake -- spit out all the little walnut bits. Hmm. So next time for me, no walnuts (a handful of wheat germ would be a perfectly fine substitute). But if that's not an issue for you, make these as-is -- they're delicious, and really satisfying, no matter where your weekend plans take you.<br />
<br />
Enjoy!<br />
<br />
<b>Maple Walnut Pancakes </b><br />
adapted from Bon Appetit <br />
Makes 12<br />
<br />
1/2 cup all-purpose flour<br />
1/2 cup whole-wheat flour<br />
1/4 cup flaxseed meal <br />
1/4 cup finely chopped walnuts<br />
1 1/2 tsp. baking powder<br />
1/2 tsp. baking soda<br />
1/2 tsp. salt<br />
1 cup plain yogurt (not fat free)<br />
1/4 cup milk (not skim)<br />
1/4 cup pure maple syrup (preferably grade B)<br />
1 large egg<br />
Unsalted butter, melted, for griddle<br />
<br />
<br />
1. Preheat oven to 200ºF. In a large bowl, whisk together both flours, flaxseed meal, walnuts, baking powder, baking soda and salt. In a separate bowl, whisk together yogurt, milk, maple syrup and egg. Pour maple mixture into flour mixture and stir until just combined.<br />
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2. Preheat a griddle or skillet over medium heat and brush with butter. Drop batter by 1/4 cupfuls onto griddle and cook until bubbles begin to form, about 2 minutes. Flip and cook until golden on the undersides, about 2 minutes longer. Keep warm on a plate in oven while cooking remaining pancakes. Serve warm, with additional maple syrup and butter.CookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.com12tag:blogger.com,1999:blog-6538430039171130432.post-1590348446443846032010-07-23T10:12:00.001-04:002010-08-07T22:53:35.968-04:00Tipsy Key lime pie<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_2cuai9o0Jog/TEmdcCbEKEI/AAAAAAAAAuI/No3ilOGOX6Q/s1600/IMG_3541.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_2cuai9o0Jog/TEmdcCbEKEI/AAAAAAAAAuI/No3ilOGOX6Q/s320/IMG_3541.jpg" /></a></div>Happy Friday, everyone! Quick post today. We're lucky to have summer Fridays at <a href="http://www.allyou.com/">my job</a>, where we get a bunch of Fridays off between Memorial Day and Labor Day. It's a fantastic benefit, I love it! I always think I'm going to take it easy on my Fridays... but then, of course, I fill the day with all kinds of things I need to do. Not that I'm complaining -- doing that makes my Saturdays and Sundays much more relaxed, with all that other stuff out of the way.<br />
<br />
Today my plans include working on recipes for my almost-finished book proposal, running 10 miles and hopefully getting a badly needed pedicure (because of the aforementioned 10-mile run, and all the other ways I abuse my poor little feet), among other various and sundry things. Not a bad day! Also, on my Fridays off I make a nice breakfast for Mark and the mush -- I'll post about what I made today very soon.<br />
<br />
Anyway -- for your weekend baking pleasure, here is a cool, refreshing, crowd-pleasing pie recipe from my cookbook, <a href="http://www.amazon.com/You-Made-That-Dessert-Fabulous/dp/0762750081/ref=sr_1_1?ie=UTF8&s=books&qid=1279893186&sr=8-1">You Made That Dessert?</a> It's a take on the classic Key lime pie, with a bit of light rum thrown in to give it a kick. Of course you can leave it out if you're feeding any kiddos -- but if not, go for it and enjoy the little whooo-weeee it gives the pie.<br />
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OK, so about the Key lime juice -- I use bottled. You can certainly squeeze it fresh, if you have the limes handy and you're so inclined. And if Key limes aren't available, feel free to swap in regular Persian limes. <i>There, I said it.</i> Now, before you purists out there howl with rage at the very idea and tell me it isn't Key lime pie without Key limes, etc. etc. -- I know. I know! But just "lime pie" doesn't sound nearly as romantic, and though I'm sure you can, the average person can't tell the difference. OK, flame away :)<br />
<br />
For you non-purists out there, here's the recipe. Enjoy!<br />
<br />
<b>Tipsy Key Lime Pie</b><br />
Serves 8<br />
<br />
Crust:<br />
1 1/2 cups graham cracker crumbs<br />
3 Tbsp. sugar<br />
1/4 tsp. salt<br />
4 Tbsp. unsalted butter, melted<br />
<br />
Filling:<br />
4 large egg yolks<br />
1 14-oz. can sweetened condensed milk<br />
2/3 cup Key lime juice (I use Nellie & Joe's bottled juice)<br />
1/4 cup light rum<br />
Pinch of salt<br />
Whipped cream for serving, optional<br />
<br />
1. Preheat oven to 375ºF. Line a rimmed baking sheet with foil.<br />
<br />
2. Make the crust: In a large bowl, combine the graham cracker crumbs, sugar and salt; stir with a fork. Stir in the melted butter until all the crumbs are moistened. Press evenly into the bottom and sides of a 9-inch glass pie plate. Bake for 10 minutes until light golden, then remove to a wire rack.<br />
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3. Make the filling: In a medium bowl, whisk together the yolks, condensed milk, lime juice, rum and salt until well mixed. Place the crust on the lined baking sheet; pour the filling into the crust.<br />
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4. Bake for 17 to 19 minutes, until just set and the filling jiggles slightly when you lightly shake the pie plate (the filling will set as it cools). Transfer the pie to a wire rack to cool to room temperature, then refrigerate it until cold (at least 3 hours, but overnight is better). Serve with whipped cream, if desired.CookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.com13tag:blogger.com,1999:blog-6538430039171130432.post-85833300692003533362010-07-16T13:00:00.003-04:002010-07-16T16:41:40.682-04:00Raw beet salad<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_2cuai9o0Jog/TEByzp2wsWI/AAAAAAAAAuA/h3TOqX7x2OM/s1600/BeetSalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_2cuai9o0Jog/TEByzp2wsWI/AAAAAAAAAuA/h3TOqX7x2OM/s320/BeetSalad.jpg" /></a></div>Greetings! If you're looking around, wondering if you're in the right place, it's ok. This is the CookiePie blog.<br />
<br />
But CookiePie, that's a salad! Your recipes are always desserts, you say. Well, that's generally true. But hey, nothing wrong with shaking things up once in a while, right? Man cannot live by sweets alone. :)<br />
<br />
So Mark and I belong to a CSA -- which stands for "community supported agriculture." The idea is, you join this group and pay a few hundred dollars upfront, which buys you a share in a local farm. Once a week for a set amount of months, you get a box with fresh produce from that farm. You get lots of fresh produce, and you get to feel good about supporting a local farm. Sounds great, right?<br />
<br />
It really is -- we love it. My one issue with it (had to be something, right?) is that it's generally too much food (we have a partial share, and it's still too much!), and you get whatever you get, so sometimes it's more of one thing than you want and not enough of another thing. We belonged to a different one a few years ago and we were positively knee deep in green beans. This year, we belong to the <a href="http://www.brooklynbridgecsa.org/">Brooklyn Bridge CSA</a> -- and while we've gotten waaaay more lettuce than anyone without a pet bunny could possibly eat, in general we like it much better. The produce so far has been pretty spectacular. One nice thing is that they have a swap box, where you can put in an item you don't want and take something that someone else has cast off. This week I dropped in a head of Boston lettuce (!) and took a kohlrabi. Have you ever had kohlrabi? Oh man, is it delicious! It's like, if broccoli and parsley and jicama got together and had a three-way that produced a love child, it would be kohlrabi.<br />
<br />
Um, ahem. Anyway, where was I? Oh yes, the CSA.<br />
<br />
One thing we've gotten pretty much every week that we love around here is beets. Fresh beets are just the BOMB, don't you think? And while I love them roasted, the other day I was so wiped out that I just couldn't even be bothered to wrap them in foil and roast them. So I peeled them, shredded them (in the food processor, of course), whipped up a super-quick dressing and we enjoyed a raw beet salad for dinner. Really delicious and refreshing, made from stuff we had laying around, and healthy to boot. What more could you ask from a summer supper?<br />
<br />
Enjoy!<br />
<br />
<b>Raw Beet Salad</b><br />
Serves 2 generously (can be doubled)<br />
<br />
Zest of 1 orange<br />
1 Tbsp. white balsamic vinegar (just about any flavored vinegar would work)<br />
1/4 tsp. Dijon mustard <br />
Large pinch of salt<br />
Freshly grated black pepper<br />
2 Tbsp. extra-virgin olive oil<br />
3 beets, trimmed, peeled and shredded <br />
1 small shallot, finely minced<br />
2 Tbsp. sliced almonds, toasted<br />
1 Tbsp. golden raisins, optional<br />
4 oz. goat cheese<br />
<br />
In a large bowl, whisk together zest. vinegar, mustard, salt and pepper. Drizzle in oil, whisking constantly, until well combined. Add beets, shallot, almonds and raisins (if using) to bowl and toss well. Crumble goat cheese on top just before serving.CookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.com5tag:blogger.com,1999:blog-6538430039171130432.post-23466337079890937262010-07-07T09:58:00.002-04:002010-07-07T10:07:11.043-04:00Apricot tartlets<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_2cuai9o0Jog/TDSIIW8xzxI/AAAAAAAAAt4/VT7wWCkGtgI/s1600/Tart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_2cuai9o0Jog/TDSIIW8xzxI/AAAAAAAAAt4/VT7wWCkGtgI/s320/Tart.jpg" /></a></div>Greetings from NYC, otherwise known this week as the 8th circle of hell. As you no doubt know if you live in the Northeast or watch the news, we are trapped in a crazy heat wave. Crazy. Heat. Wave. I'm usually not one to sit around and discuss the weather, but can we discuss the weather for a sec? Holy hotness. Yesterday I stepped out to get some milk (yes, I have a toddler and I ran out of milk -- mother of the year, right here!) -- it was about 7:30 a.m., and walking out of the building into the "fresh" air was like walking into a wall. Crazy hot!<br />
<br />
Anyway -- who turns the oven on in weather like this?? Yup, that would be me! :) In my defense, I made these sweet little tartlets on Friday, and it wasn't this hot yet. But I digress... So Mark and I were planning to go to one of those glorious outdoor concerts in <a href="http://www.prospectpark.org/">Prospect Park</a> with our dear friends Howard and Martha, and we were all bringing food for a pre-show picnic. Concert? Park? Picnic? Oh yeah! That is summer to me, in a nutshell. (Right now it's a 97-degree nutshell, but anyway.) So I whipped up enough pasta salad to feed an army, and these little tartlets, made with store-bought puff pastry (sue me) and the prettiest little fresh apricots. Really, these couldn't be simpler.<br />
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The one thing we were missing was a big melty scoop of vanilla ice cream on top, but we sacrificed that to eat our tartlets outside in the park. And then we danced and looked at the stars and had one of those lovely summer evenings outside. Sigh.<br />
<br />
Enjoy!<br />
<br />
<b>Apricot tartlets</b><br />
Makes 4<br />
(Adapted from <a href="http://www.epicurious.com/recipes/food/views/Apricot-Galette-101795">this recipe</a> from Gourmet)<br />
<br />
1/4 cup sliced almonds<br />
1/4 cup confectioners' sugar<br />
Pinch of salt<br />
6 fresh apricots (choose ones that are firm -- not hard, but not soft -- so you can slice them easily)<br />
1 sheet frozen puff pastry (half of a 17-oz. package), thawed but still cold<br />
2 Tbsp. milk<br />
1 Tbsp. sugar<br />
3 Tbsp. peach or apricot jam<br />
1 1/2 Tbsp. brandy (optional, but do it!)<br />
<br />
1. Preheat oven to 425ºF. Line a large rimmed baking sheet with parchment.<br />
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2. Pulse almonds, confectioners' sugar and salt in a food processor until the nuts are finely ground and the mixture is well combined. Halve and pit the apricots and cut them into 1/8-inch-thick slices.<br />
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3. Unfold puff pastry onto a large sheet of plastic wrap and cover with another piece of plastic wrap. Roll out pastry to a large rectangle (about 1/2 of its original thickness). Remove top sheet of plastic. Using a large biscuit cutter or a small bowl and a paring knife, cut out 4 4-inch circles and place on baking sheet, spacing them apart as much as possible.<br />
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4. Divide the almond mixture among the pastry circles, leaving a 1/4-inch border (I placed a smaller round cookie cutter on top of the circle and sprinkled the mixture inside it, then lifted off the cookie cutter). Place the apricot slices on top of the almond mixture in concentric circles. Fold the edges of the pastry over the apricots, gently pressing down and folding to keep the pastry in place. Brush the edges with milk. Sprinkle the sugar over the tartlets.<br />
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5. Bake for 15 to 20 minutes, until the edges are golden brown, switching the sheet front to back midway through baking time. While the tarts are baking, warm the jam and brandy in a small saucepan over low heat until the jam has melted. Remove the tarts from the baking sheet onto a wire rack and brush the fruit gently with the glaze. Serve warm or at room temperature.CookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.com16tag:blogger.com,1999:blog-6538430039171130432.post-7886114190580780522010-06-30T21:23:00.001-04:002010-06-30T21:24:53.743-04:00Tart cherry-white chocolate blondies<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_2cuai9o0Jog/TCvnkb9gD5I/AAAAAAAAAtw/-RKjlft9fH4/s1600/Blondies_DSC_2421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_2cuai9o0Jog/TCvnkb9gD5I/AAAAAAAAAtw/-RKjlft9fH4/s320/Blondies_DSC_2421.jpg" /></a></div>There's nothing I love more than someone asking me to bake something for them. I don't know about you, but sometimes I feel like I'm constantly foisting my baked goods on unsuspecting friends, co-workers and acquaintances. Invite me over, and I'm sure to show up with something I just whipped up. It's partially because that's how my mama raised me (me arriving empty-handed is like a vampire entering the home of a mortal without being invited - I couldn't do it if I wanted to), and partially because I try to eat as healthfully as I can, so I need people to take my creative output off my hands to prevent me from scarfing it all down myself. <br />
<br />
Anyway, recently an old pal from college who I hadn't seen in years and years and YEARS came to NYC for a visit, and Mark and I met her for lunch. With her was her adorable, amazingly poised and mature 9-year-old stepdaughter, who was an absolute delight to dine with (at a Thai restaurant!). Our friend thought her stepdaughter would enjoy a homemade treat and asked me to make something -- naturally I jumped at the chance. She said the girl especially likes vanilla, so my brain went immediately to blondies, since they were doing lots of sightseeing and staying in a hotel (hence, a cheesecake or delicate pastry or even cupcakes would be difficult).<br />
<br />
But of course, I can't just make blondies -- I wanted to make them special somehow. I knew I had some white chocolate chips burning a proverbial hole in my pantry, and some lovely walnut halves from Trader Joe's -- all I needed to make it complete was some tart cherries. Voila! I delivered them to that perfectly sweet, charming girl as we sat down to lunch and all was well.<br />
<br />
Try these -- they couldn't be simpler and they really are yummy.<br />
<br />
Enjoy!<br />
<br />
<b>Tart Cherry-White Chocolate Blondies</b><br />
Makes 20<br />
<br />
3/4 cup all-purpose flour<br />
1/2 tsp. baking powder<br />
1/4 tsp. salt<br />
6 Tbsp. unsalted butter<br />
1/2 cup plus 2 Tbsp. packed dark brown sugar<br />
1 large egg<br />
1 1/2 tsp. vanilla extract<br />
1/2 cup chopped walnuts, toasted<br />
1/2 cup white chocolate chips<br />
1/2 cup dried tart cherries, chopped<br />
<br />
1. Preheat oven to 350ºF. Line an 8-inch square pan with foil; mist foil with cooking spray. In a small bowl, whisk together the flour, baking powder and salt.<br />
<br />
2. In a saucepan, cook the butter and brown sugar over medium-low heat, stirring often, until melted and well combined. Transfer to a bowl and let cool until you can stick your finger in it (about 5 minutes). When it's cool enough, whisk in the egg and vanilla. Stir in the flour mixture until just combined, then fold in the nuts, chips and cherries. Scrape the batter into the baking pan and spread evenly.<br />
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3. Bake until just set in center and golden (do not overbake), about 25 minutes. Let cool in pan on a wire rack. For easiest cutting, cover with foil and refrigerate for at least 1 hour. To cut, use foil to remove blondies to a cutting board. Peel off foil and cut into squares.<br />
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Notes:<br />
Swap pistachios for the cherries, if you like. Shredded coconut would also be tasty.<br />
Use a tablespoon of rum, bourbon or brandy instead of the vanilla, if you're feeling frisky (and not baking for a 9-year-old, as I was!)<br />
Swap dried cranberries, dates, raisins or another dried fruit for the cherries, if you prefer.<br />
Use dark or even milk chocolate chips instead of the white. Or toss in a combination.CookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.com17tag:blogger.com,1999:blog-6538430039171130432.post-64682585877683962292010-06-21T21:26:00.003-04:002010-06-21T21:30:37.366-04:00Chive popovers<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_2cuai9o0Jog/TCARUnFuxKI/AAAAAAAAAto/k54G0QCbTwY/s1600/popovers_DSC_2324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_2cuai9o0Jog/TCARUnFuxKI/AAAAAAAAAto/k54G0QCbTwY/s320/popovers_DSC_2324.jpg" /></a></div>Holy sweltering summer heat, batman! It was a sticky, sweaty Father's Day (happy father's day to all the daddies out there... grandfathers too!), so naturally I had to bake. (?!) Mark loves popovers, so I thought the mush and I would whip some up for a treat. I used a recipe by <a href="http://www.barefootcontessa.com/">Ina Garten</a>, whose recipes are always foolproof, in my experience. The only thing I changed was adding a few tablespoons of freshly snipped chives.<br />
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Also, I don't have a popover pan or custard cups (especially while we're in these temporary digs and all my kitchen stuff is sadly somewhere up in the Bronx in storage, sniff!). So I just used every other cup in 2 12-cup muffin tins. I had some batter left over, probably could have made another 4 to 6 popovers. But we were too busy gobbling up the first 12! <br />
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We had these for breakfast with some juicy fresh blueberries and apple-and-maple turkey sausage -- perfect fuel for our Father's Day trip to the Central Park Zoo (where the mush greeted every furry animal with "Hi dog," birds with "Hi duck" and animals she couldn't identify with a simple "Hi"). But you could also serve them at dinner with steak as a kind of Yorkshire pudding type of thing. They couldn't be easier.<br />
<br />
Whenever you make them, plan to serve them right out of the oven, because they do deflate quickly. And they disappear fast, because they're delicious!<br />
<br />
Enjoy!<br />
<br />
<b>Chive popovers</b><br />
Makes 12 to 18 (depending on pan size)<br />
(Slightly adapted from <a href="http://www.foodnetwork.com/recipes/ina-garten/popovers-recipe/index.html">this recipe</a> by Ina Garten)<br />
<br />
1 1/2 Tbsp. unsalted butter, melted (plus more for greasing the pans)<br />
1 1/2 cups all-purpose flour<br />
3/4 tsp. kosher salt (I used sea salt)<br />
3 extra-large eggs, at room temperature (I used large)<br />
1 1/2 cups milk, at room temperature<br />
(my addition) 2 to 3 Tbsp. snipped chives<br />
<br />
1. Preheat oven to 425ºF. Generously great cups of a popover pan or custard cups with softened butter (I used every other cup in 2 12-cup muffin tins). Place pans in oven for exactly 2 minutes to preheat just before pouring in batter.<br />
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2. Whisk together flour, salt, eggs, milk, melted butter and chives until batter is smooth (it will be thin). Fill pans less than half full and bake for 30 minutes (I baked for 20 since my pans are shallower). Do not open the oven to peek! Serve immediately.CookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.com9tag:blogger.com,1999:blog-6538430039171130432.post-20214856728615287972010-06-14T22:16:00.004-04:002010-06-15T10:33:47.572-04:00Almond-raspberry cake<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_2cuai9o0Jog/TBbbO6ECllI/AAAAAAAAAtY/5zusgWVgtbs/s1600/YMT_0601.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_2cuai9o0Jog/TBbbO6ECllI/AAAAAAAAAtY/5zusgWVgtbs/s320/YMT_0601.jpg" /></a></div>Howdy! I'm in that funny place I go to every summer, where the work-me, the food editor at <a href="http://www.allyou.com/">All You</a>, is knee-deep in Thanksgiving and Christmas, while the other me, the home-me, is busy scarfing up all the summer fruits I can get my grubby little paws on. Work = turkey, sweet potato casserole, stuffing, gingerbread; while home = rhubarb, melons, and berries, berries, berries. I love it, though I never do quite get used to it!<br />
<br />
So... Sunday night we had a lovely early dinner with the mush's friend Jude (and his parents, of course). This is the sweetest, cuddliest, pudgy-cheekiest, bluest-eyed little fella you ever saw. I love this kid! He's such a jolly little boy, so happy, smiley and full of enthusiasm. No wonder he and the mush are good friends. Here they are, two peas in a pod:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_2cuai9o0Jog/TBbevZfn5II/AAAAAAAAAtg/UEPCZBTaVSU/s1600/DJ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_2cuai9o0Jog/TBbevZfn5II/AAAAAAAAAtg/UEPCZBTaVSU/s320/DJ.jpg" /></a></div>Please!<br />
<br />
Anyway, we love his parents, Bliss and Patrick, too. They very kindly invited us to dinner, and so we showed up with the mush and this almond-raspberry cake, which is from my cookbook, <a href="http://www.amazon.com/You-Made-That-Dessert-Fabulous/dp/0762750081/ref=sr_1_1?ie=UTF8&s=books&qid=1276567430&sr=8-1">You Made That Dessert?</a> I also brought over a work-in-progress recipe from a new book project I'm working on... more on that at a later date. Stay tuned.<br />
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Anyway -- to bring this epically long post back around to where we started (are you still here? Excellent)... I love this cake because it's loaded with fresh raspberries, so non-work-me can enjoy the season in my favorite way: baking! :) It's also very moist and rich from the almond paste. It's great on its own or with just a dusting of confectioner's sugar -- but I'm sure no one would kick you out of bed for drizzling it with a simple glaze or serving the wedges with generous scoops of ice cream. <br />
<br />
Enjoy!<br />
<b><br />
</b><br />
<b>Almond-Raspberry Cake</b><br />
Serves 8<br />
<br />
4 Tbsp. unsalted butter, at room temperature<br />
1/4 cup sugar<br />
1 7-oz. tube almond paste, broken into pieces<br />
3 large eggs, at room temperature<br />
1 tsp. vanilla or almond extract<br />
3/4 cup all-purpose flour<br />
1/2 tsp. baking powder<br />
1/2 tsp. salt<br />
1 6-oz. box fresh raspberries<br />
1/4 cup sliced almonds<br />
<br />
1. Preheat oven to 350ºF. Grease and flour a 9-inch round baking pan.<br />
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2. In a large bowl, using an electric mixer on low speed, beat sugar and almond paste until well mixed. Add butter, raise speed to medium and beat well to form a cohesive paste. Raise the speed again to medium-high and beat until fluffy, about 2 to 3 minutes. Beat in eggs, one at a time, beating well after each. Beat in vanilla. Scrape down sides and bottom of bowl and beat again to combine.<br />
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3. In a small bowl, stir together flour, baking powder and salt. Add to almond paste mixture and stir together with a flexible spatula. Do not overmix. Fold in raspberries. Pour batter into prepared pan, spreading evenly. Sprinkle with sliced almonds.<br />
<br />
4. Bake until a toothpick inserted into center of cake comes out clean or with just a few crumbs clinging to it, about 35 minutes. Let cool in pan on a wire rack for 10 minutes, then turn out onto a wire rack. Carefully flip it over again so that it's right side up on wire rack and let cool further. Serve slightly warm, or let it cool completely, wrap well in plastic wrap and keep at room temperature for up to 3 days.CookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.com22tag:blogger.com,1999:blog-6538430039171130432.post-69286053667571394372010-06-06T21:39:00.003-04:002010-06-10T11:36:07.970-04:00Homemade pretzels<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_2cuai9o0Jog/TAxNvjhw1mI/AAAAAAAAAtQ/D4JS8GlaWG4/s1600/Pretzels_MR1_1124.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_2cuai9o0Jog/TAxNvjhw1mI/AAAAAAAAAtQ/D4JS8GlaWG4/s320/Pretzels_MR1_1124.jpg" /></a></div>Hello! I love a good project, don't you? Especially a cooking or baking project, of course. These days, with the mush, I don't have as much time as in the past to make multiple elements or construct elaborate designs on things -- but last week, Mark and I were so inspired by <a href="http://www.nytimes.com/2010/05/26/dining/26pretzel.html?scp=1&sq=pretzels&st=cse">this story</a> in the New York Times that we decided to dedicate some time to... making pretzels.<br />
<br />
We had friends coming over, all of whom have babies the same age as the mush, so it was kind of a play date for the kids and for the adults. We called it for 3:30, waaaay too early for dinner, but smack squarely in the middle of snacktime. So we had a potluck snacktime, and one of our contributions was a batch of these gorgeous homemade pretzels.<br />
<br />
This was not only a project in the actual baking itself, but also in gathering a key ingredient: food-grade lye. Now, the very idea of food-grade lye seems odd to me (is that like food-grade rat poison?) -- but evidently lye is what gives pretzels their signature color and flavor, so off we went to <a href="http://www.thebrooklynkitchen.com/">The Brooklyn Kitchen</a> to procure some.<br />
<br />
At some point I'll have to get back to you on the wonder that is The Brooklyn Kitchen... but for now, I'm going to share the pretzel recipe, implore you to make them, and say goodnight :)<br />
<br />
Enjoy!<br />
<br />
<b>Bavarian-Style Soft Pretzels</b><br />
(adapted slightly from the New York Times, recipe <a href="http://www.nytimes.com/2010/05/26/dining/26pretzelrex1.html?ref=dining">here</a>)<br />
Makes 12<br />
<br />
1 Tbsp. barley malt syrup or dark brown sugar (we used 1/2 Tbsp. brown sugar and 1/2 Tbsp. molasses)<br />
2 Tbsp. softened unsalted butter<br />
2 Tbsp. instant yeast (we used active dried)<br />
6 cups bread flour (we used 1/2 all-purpose and 1/2 whole-wheat)<br />
1 Tbsp. plus 1 tsp. kosher salt<br />
Food-grade lye, for dipping (according to the Times, you can get it at Amazon)<br />
Coarse salt, for sprinkling<br />
<br />
1. In a mixing bowl, stir together sugar, butter, yeast, 2 cups warm water and half the flour. Add kosher salt and remaining flour and stir just until dough comes together in a shaggy mass. Turn out onto counter and knead for 8 to 10 minutes, until smooth and supple. Cut into 12 pieces and let rest 5 minutes. (We covered the pieces with a slightly damp paper towel while they rested.)<br />
<br />
2. Roll out each piece into a 22-inch rope. Lift both ends, twist them around each other once, then bring ends back and and press them on either side of fat "belly," at about 4 o'clock and 8 o'clock. Then gently spread out "shoulders" of pretzel. Transfer shaped pretzels to a baking sheet lined with parchment. Let rest at room temperature, then refrigerate for at least 1 hour or overnight.<br />
<br />
3. Preheat oven to 425ºF. In a large, deep bowl, wearing rubber or latex gloves, make a solution of 1/2 cup lye and 10 cups water. Dip each pretzel in the solution, turning it over for 10 to 15 seconds, and place on baking sheet (make sure you line your baking sheets with parchment -- otherwise the lye can discolor them).<br />
<br />
4. Sprinkle pretzels with salt. Bake for about 15 minutes, until deep brown. Remove to a rack and serve warm.<br />
<br />
NOTE: We made a few different shapes, they all baked in 15 minutes and came out delicious! We served them with horseradish mustard.<br />
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<span class="Apple-style-span" style="color: #333333; font-family: georgia, 'times new roman', times, serif; font-size: 10px; line-height: 15px;"></span><br />
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</b></div>CookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.com16tag:blogger.com,1999:blog-6538430039171130432.post-77393812109744707242010-05-26T09:29:00.000-04:002010-05-26T09:29:10.399-04:00Chocolate cookie ice cream sandwiches<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_2cuai9o0Jog/S_0fu5gbvFI/AAAAAAAAAtI/EpEjyUFsHZI/s1600/cookie-sandwich-ay-1875606-l.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_2cuai9o0Jog/S_0fu5gbvFI/AAAAAAAAAtI/EpEjyUFsHZI/s320/cookie-sandwich-ay-1875606-l.jpg" /></a></div>Hi friends! Quick post today. I'm off from work for a few days, enjoying a mini-staycation with Mark. We both could only manage a few short days off, and rather than trying to rush-rush a road trip with the mush, we thought we'd let her go to daycare and just have some free hours alone together. It's great fun spending time with our little munchkin, of course, but sometimes mama and daddy need some grown-up time!<br />
<br />
Anyway -- it's promising to be a scorcher today, upwards of 90 degrees! So here's a treat from <a href="http://www.allyou.com/">All You</a>, where I work. Who doesn't love ice cream sandwiches?? And with rich chocolate cookies, they're truly fabulous. When we did the photo shoot, we all couldn't wait to eat these! My favorite ice cream flavor to sandwich is strawberry, but try these with cookies and cream, mint chip, coffee, classic vanilla... whatever you like.<br />
<br />
Enjoy!<br />
<br />
<b>Chocolate cookie ice cream sandwiches</b><br />
(from <a href="http://www.allyou.com/">All You</a>) <br />
Makes 14<br />
<br />
1 cup all-purpose flour<br />
6 Tbsp. unsweetened Dutch-process cocoa powder<br />
1/2 tsp. baking soda<br />
1/2 tsp. salt<br />
10 Tbsp. (1 1/4 sticks) unsalted butter, softened<br />
1 cup sugar<br />
1 large egg<br />
1 tsp. vanilla extract<br />
1 cup chocolate chips<br />
2 pints ice cream (any flavor)<br />
<br />
1. Make cookies: Preheat oven to 350ºF. Line 2 large rimmed baking sheets with parchment. Sift flour, cocoa, baking soda and salt into a bowl. In a large bowl, using an electric mixer, cream together butter and sugar until fluffy. Add egg and vanilla and beat until smooth. Beat in flour mixture until just combined. Stir in chocolate chips.<br />
<br />
2. Scoop up heaping tablespoonfuls of dough and form into 1 1/2- to 2-inch balls. Place 3 inches apart on baking sheets (you'll fit about 6 to 8 per sheet). Bake until dry on top, 13 to 15 minutes. Let cool on baking sheets on wire racks.<br />
<br />
3. Make sandwiches: Let ice cream stand at room temperature for 3 minutes to soften. Set containers on their sides on a cutting board and use a serrated knife to cut each pint into 7 circles, cutting through cardboard. Peel cardboard away and place each disk of ice cream on a cookie. Top with another cookie. Place sandwiches on a baking sheet, wrap with plastic wrap and freeze until firm, at least 1 hour.CookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.com14tag:blogger.com,1999:blog-6538430039171130432.post-41117181421268609852010-05-20T14:11:00.003-04:002010-05-20T14:57:14.884-04:00Double chocolate birthday cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_2cuai9o0Jog/S_WF-33TckI/AAAAAAAAAtA/9XpggIHjYek/s1600/cupcakes2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_2cuai9o0Jog/S_WF-33TckI/AAAAAAAAAtA/9XpggIHjYek/s320/cupcakes2.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>OK, so remember a while back I was telling you all about the mush's first birthday party, how I made these <a href="http://cookiepiebklyn.blogspot.com/2010/04/birthday-carrot-cupcakes.html">yummy carrot cupcakes</a> that everyone loved except for the birthday girl, I was scared she'd become a sugar addict, etc.? Well, I also mentioned in that post -- 6 WEEKS AGO -- that I was going to share the chocolate cupcakes I made for the party... and then I never did. Bad CookiePie! Bad! Bad!<br />
<br />
I had been looking for an excuse to make <a href="http://www.marthastewart.com/">Martha's</a> One-Bowl Chocolate Cupcakes -- because you know I can't just make them on a random Tuesday or I would eat. Them. All. So I made them for the mush's party, topped them with a rich ganache, and sprinkled on some teeny little multicolored sprinkles (I'm told that in Australia these are called "hundreds and thousands" -- I love that!). They were simple simple simple to make and really delicious -- they even froze well (except for the sprinkles -- so don't do that...). You know I've had <a href="http://cookiepiebklyn.blogspot.com/2008/10/lemony-treats.html">mixed results</a> with Martha's recipes in the past, but I give this one two very enthusiastic and chocolate-covered thumbs up.<br />
<br />
By the way, I also got to try out these pretty baking cups that <a href="http://www.reynoldspkg.com/reynoldskitchens/en/product.asp?cat_id=0&prod_id=1794#">Reynolds</a> is introducing. They came by to see me at <a href="http://www.allyou.com/">the magazine</a> and gave me a bunch to try out. They're fantastic! I hate buying pretty paper cupcake liners only to have the lovely pattern disappear when the cupcakes get baked. Reynolds solved that problem by putting pretty designs on the outside of foil liners, so the design stays put. Hello! Look for them in your local supermarket or craft store.<br />
<br />
On to the recipes -- enjoy!<br />
<br />
<b>Martha's One-Bowl Chocolate Cupcakes</b><br />
(Very slightly adapted)<br />
Makes 24<br />
<br />
3/4 cup unsweetened cocoa<br />
1 1/2 cups all-purpose flour<br />
1 1/2 cups sugar<br />
1 1/2 tsp. baking soda<br />
3/4 tsp. baking powder<br />
3/4 tsp. salt<br />
1 tsp. instant espresso powder<br />
3/4 cup warm water<br />
2 large eggs<br />
3/4 cup buttermilk (shake before measuring)<br />
3 Tbsp. canola oil<br />
1 tsp. vanilla extract<br />
<br />
1. Preheat oven to 350ºF. Line two standard-size 12-cup muffin tins with paper or foil liners. Sift together cocoa, flour, sugar, baking soda, baking powder and salt into a large bowl. Dissolve espresso powder in warm water; add to bowl with cocoa mixture. Add eggs, buttermilk, oil and vanilla and whisk until well combined and smooth.<br />
<br />
2. Divide batter among muffin cups. Bake until tops spring back when lightly touched, about 20 minutes, switching pans from front to back and top to bottom halfway through baking time. Let cool in pans on wire racks for 20 minutes, then remove from pans to racks and let cool completely. (These can be made 1 day ahead; cover tightly and keep at room temperature. They also freeze beautifully!)<br />
<br />
<b>Ganache Glaze</b><br />
Makes about 3/4 cup<br />
<br />
2 oz. semisweet chocolate, chopped<br />
2 oz. bittersweet chocolate, chopped<br />
1/2 cup heavy cream<br />
pinch of salt<br />
<br />
Place both chocolates in a bowl. In a pan, combine cream and salt and bring just to a gentle boil over medium-low heat. Pour over chocolates and let stand for 3 minutes, then whisk until smooth. Let cool until thickened but still very spreadable, 20 to 30 minutes. Dip cupcake tops in glaze, swirling cupcakes until excess ganache drips off. Let stand at room temperature to firm up, or place in fridge to get even firmer.CookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.com7tag:blogger.com,1999:blog-6538430039171130432.post-77900651516316757082010-05-11T17:40:00.000-04:002010-05-11T17:40:50.687-04:00Cherry-almond scones<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_2cuai9o0Jog/S-nCFixu-JI/AAAAAAAAAso/jNnKFJlnWA8/s1600/scones.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_2cuai9o0Jog/S-nCFixu-JI/AAAAAAAAAso/jNnKFJlnWA8/s320/scones.jpg" /></a></div>Hi! It was my second Mother's Day this year, and after the chaos of attempting to go out last year, we decided to cook at home this time around. Especially since we were a bigger crowd -- along with my mom and her best friend (my dearest auntie Allie), my in-laws were in town from Mexico. And of course, there's the mush, Mark and myself. Too many people to try to wrestle into a restaurant -- plus, we just would rather cook anyway.<br />
<br />
Mark did all the heavy lifting, preparing a gorgeous sun-dried tomato-olive-feta frittata, a tossed green salad and a lovely fruit salad. I contributed these little cherry-almond scones -- though I'm afraid the photo doesn't really do them justice. They're buttery, with just the right crumble factor, with a hint of sweetness. No glazes dripping off them, just a touch of whole-wheat flour, some ground toasted almonds inside and a few chopped dried cherries for simple sweet-tart goodness. So easy, and everyone devoured them.<br />
<br />
Enjoy!<br />
<br />
<b>Cherry-almond scones</b><br />
Makes about 10<br />
<br />
1 1/2 cup all-purpose flour<br />
1/2 cup whole-wheat flour<br />
1/3 cup plus 1 Tbsp. sugar<br />
1 tsp. baking powder<br />
1/4 tsp. baking soda<br />
1/2 tsp. salt<br />
1/3 cup slivered almonds, toasted and cooled<br />
8 Tbsp. unsalted butter, cold, cut into small pieces<br />
1/2 cup plain full-fat Greek yogurt<br />
1 large egg<br />
1 tsp. vanilla extract<br />
1/2 cup dried cherries, chopped<br />
2 Tbsp. heavy cream<br />
<br />
1. Preheat oven to 400ºF and line a large rimmed baking sheet with parchment.<br />
<br />
2. In a food processor, pulse both flours, 1/3 cup sugar, baking powder, baking soda and salt until mixed. Add almonds and pulse until well chopped and combined. Pulse in butter until mixture resembles coarse meal. In a small bowl, whisk together yogurt, egg and vanilla. Add to food processor and pulse until not quite combined. Pulse in cherries.<br />
<br />
3. Turn dough out onto a well floured countertop and, using floured hands, knead dough until it just comes together (dough will be sticky). Pat into a 1/2-inch-thick circle. Using a 2-inch round cutter, cut as many scones as possible. Pat dough scraps together and cut as many scones as you can.<br />
<br />
4. Place scones on baking sheet. Brush with cream and sprinkle with remaining 1 Tbsp. sugar. Bake until golden brown, about 15 to 20 minutes, turning baking sheet around halfway through. Let cool on baking sheet on rack for 5 minutes, then transfer scones to rack to continue cooling. Serve warm or at room temperature.CookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.com9tag:blogger.com,1999:blog-6538430039171130432.post-17771127904015945842010-05-02T21:02:00.000-04:002010-05-02T21:02:47.833-04:00Lemon-ricotta pancakes<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_2cuai9o0Jog/S94gIOkDwkI/AAAAAAAAAsg/VNzhQ20PMzA/s1600/MR1_0518.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_2cuai9o0Jog/S94gIOkDwkI/AAAAAAAAAsg/VNzhQ20PMzA/s320/MR1_0518.jpg" /></a></div>It was an incredibly beautiful weekend here in NYC -- weather-wise, certainly, but then it was also my mother's 70th birthday. Mom was very clear about what she wanted -- no parties, no gifts -- she wanted my brother, my sister-in-law, Mark and me to take her "someplace fabulous" for dinner and to see Denzel Washington on Broadway in "<a href="http://www.fencesonbroadway.com/">Fences</a>." So that's exactly what we did. We had a beautiful dinner at <a href="http://www.lecolonialnyc.com/">Le Colonial</a> and then went on to the show.<br />
<br />
But about the no-gifts thing... we sort of ignored that. I think turning 70 is a huge deal, and so do Mark and my siblings, so we all chipped in and got my mother 10 classes at the <a href="http://www.alvinailey.org/page.php?p=main_e&v=6&sec=aileyextension">Alvin Ailey</a> school of dance -- which, if you ever met my mom, you would know is right up her alley! So it was really a lovely evening. Except for almost getting <a href="http://www.nytimes.com/2010/05/03/nyregion/03timessquare.html?hp">blown up</a> by a car bomb in Times Square last night. But aside from that, it was great! ;)<br />
<br />
Anyway, speaking of weekends... we had yet another amazing pancake breakfast recently, so I just had to share. We had some ricotta left over from a lasagna dinner recently, so we decided to whip up these fluffy, delicious lemon-ricotta pancakes. What a treat! We happened to have some blueberry compote taking up space in the fridge, so we piled that on instead of maple syrup -- but of course, syrup would be divine on these as well. And they're so quick and easy to make, perfect for a lazy weekend morning.<br />
<br />
Enjoy!<br />
<br />
<b>Lemon-ricotta pancakes</b><br />
(Slightly adapted from <a href="http://www.epicurious.com/recipes/food/views/Lemon-Ricotta-Pancakes-with-Sauteed-Apples-12793">Gourmet</a>)<br />
Makes about 12<br />
<br />
4 large eggs, separated<br />
1 1/3 cups ricotta<br />
1 1/2 Tbsp. sugar<br />
Zest of 1 large lemon<br />
1 Tbsp. lemon juice <br />
1/2 cup all-purpose flour<br />
2 pinches of salt <br />
Melted unsalted butter, for the griddle<br />
<br />
1. Preheat oven to 200ºF. In a large bowl, whisk together the egg yolks, ricotta, sugar, zest and juice. Add the flour and a pinch of salt and stir until just combined. In a separate bowl, using an electric mixer, beat the egg whites with a pinch of salt until they hold firm peaks. Fold 1/3 of whites into ricotta mixture just to lighten, then fold in remaining whites gently but thoroughly.<br />
<br />
2. Warm a griddle over medium heat and brush with melted butter. Drop batter by 1/4 cupfuls and cook pancakes for 1 to 2 minutes per side, until light golden. Place on a plate and keep warm in oven while cooking remaining pancakes.<br />
<br />
3. Serve warm, with maple syrup (or blueberry compote!).CookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.com9tag:blogger.com,1999:blog-6538430039171130432.post-49771193356695740822010-04-25T19:50:00.001-04:002010-04-25T19:50:21.691-04:00Lemon-blueberry muffins<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_2cuai9o0Jog/S9TU3JLhIlI/AAAAAAAAAsY/DAaOa_1deU8/s1600/LemonBlueberryMuffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_2cuai9o0Jog/S9TU3JLhIlI/AAAAAAAAAsY/DAaOa_1deU8/s320/LemonBlueberryMuffins.jpg" /></a></div>Hello there! Quick post tonight -- I'm getting ready to curl up on the couch with Mark after a very busy Sunday, which began with me running in the <a href="http://www.nyrr.org/races/2010/more/index.asp">More/Fitness Half Marathon</a>... in the pouring rain! It wasn't my best race, but I was proud of myself for persevering in the cold, wet weather and finishing. Though to be honest I don't know how much is perseverance and how much is just compulsive stupidity... :)<br />
<br />
Anyway -- here are some lovely muffins for you. They make a really nice breakfast or snack, and they freeze well, what could be better?<br />
<br />
Enjoy!<br />
<br />
<b>Lemon-Blueberry Muffins</b><br />
Makes 12<br />
<br />
1 cup whole-wheat flour<br />
1/2 cup all-purpose flour<br />
1 tsp. baking powder<br />
1/2 tsp. baking soda <br />
1/2 tsp. salt<br />
1/2 cup packed dark brown sugar<br />
1/4 cup sugar<br />
zest of 1 medium lemon<br />
6 Tbsp unsalted butter, melted and cooled slightly<br />
1/2 cup whole milk<br />
1 large egg<br />
1 Tbsp. fresh lemon juice <br />
1 cup blueberries (fresh or frozen)<br />
<br />
1. Preheat oven to 400ºF; line a 12-cup muffin tin with paper or foil liners.<br />
<br />
2. In a small bowl, combine both flours, baking powder, baking soda and salt. In a large bowl, combine both sugars with lemon zest and mix well (this will help release the oil in the zest to get the most lemon flavor). Whisk in butter, milk, egg and lemon juice. Add flour mixture and stir until just barely combined. Gently fold in blueberries.<br />
<br />
3. Divide batter among muffin cups. Bake for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let cool in pan on a wire rack for 10 minutes, then remove from pan to rack to cool until serving (serve warm or at room temperature).CookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.com11tag:blogger.com,1999:blog-6538430039171130432.post-65799958605564009042010-04-17T11:57:00.000-04:002010-04-17T11:57:18.498-04:00Flourless peanut butter cookies<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_2cuai9o0Jog/S8naP1PRKkI/AAAAAAAAAsQ/qGPAyWJ7AO8/s1600/MR1_0387.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_2cuai9o0Jog/S8naP1PRKkI/AAAAAAAAAsQ/qGPAyWJ7AO8/s320/MR1_0387.jpg" /></a></div>Hello friends! If you happen to be in NYC today, stop by the super-cool <a href="http://www.brooklynflea.com/">Brooklyn Flea</a>! There you'll find all kinds of fantastic vintage and homemade treasures... including some amazing baked goods. That's right -- today is <a href="http://gabs.strength.org/site/PageServer?pagename=GABS_homepage">Share Our Strength's Great American Bake Sale</a>, NYC edition.<br />
<br />
My contribution to this incredible event, which is raising money to end childhood hunger, was these lovely peanut butter cookies. They're basically little peanut butter shortbreads, but made without any flour -- so they melt in your mouth like crunchy outside-smooth inside little explosions of peanut buttery deliciousness.<br />
<br />
If you can't make it to the Flea, or to another Great American Bake Sale, you can still help! Contribute to this wonderful organization <a href="http://gabs.strength.org/site/TR?fr_id=1110&pg=pfind&s_tr_part_finder_search_mode=advanced">here</a>.<br />
<br />
And here's the recipe for the cookies -- they couldn't be simpler. Enjoy!<br />
<br />
<b>Flourless Peanut Butter Cookies</b><br />
Makes about 55<br />
<br />
1 18.5-oz. jar crunchy peanut butter (use all-natural, unsweetened)<br />
2 large eggs<br />
2 tsp. vanilla extract<br />
1 cup sugar<br />
1/2 cup packed dark brown sugar<br />
2 tsp. baking soda<br />
1/4 tsp. salt<br />
<br />
1. Preheat oven to 350ºF. Line 2 large rimmed baking sheets with parchment. In a large bowl, using an electric mixer, beat peanut butter until smooth (except for the little peanut chunks -- but you want to re-incorporate an oil that's separated out). Beat in the eggs and vanilla.<br />
<br />
2. In a separate bowl, stir together both sugars, the baking soda and salt. Beat into the peanut butter mixture until just incorporated. Using a small ice cream scoop (or 2 spoons), form the dough into 1-inch balls and roll in your palms (the dough may be slightly crumbly, just squish it together in your hands and keep rolling). Flatten the balls slightly and place at least 1 inch apart on the baking sheets (you'll fit about 12 per sheet).<br />
<br />
3. Bake for 8 to 10 minutes, until just set and cracked on top. Place the baking sheets on wire racks to cool. The cookies will still be very soft -- don't attempt to take them off the baking sheets for at least 10 minutes. Transfer the cookies to racks to cool completely, and repeat with remaining dough.CookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.com13tag:blogger.com,1999:blog-6538430039171130432.post-84739655421449123452010-04-08T11:59:00.001-04:002010-04-08T12:10:59.419-04:00Birthday carrot cupcakes<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_2cuai9o0Jog/S732lEKLgUI/AAAAAAAAAsA/9e8t3cHRwlk/s1600/MR1_0256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_2cuai9o0Jog/S732lEKLgUI/AAAAAAAAAsA/9e8t3cHRwlk/s320/MR1_0256.jpg" /></a></div><br />
Well, my little girl has turned 1. I can't believe it! Everyone says, "It goes so fast!" and when you're in the middle of it, it's hard to believe. Especially in the first few months, the days feel long and slow (not bad, just not the rush-rush-rush that I'm used to). But then, ZIP! All of a sudden it's a year later, and your teeny, tiny little peanut is learning how to walk, feeding herself and talking. It's amazing!<br />
<br />
Of course we wanted to celebrate the occasion -- so we decided to throw a party at home. Mark and I did most of the cooking (my mom provided a delicious tabouli salad), and I baked up two kinds of cupcakes, chocolate with a rich chocolate glaze and carrot with cream cheese frosting.<br />
<br />
Though I have a carrot cupcake recipe I love in <a href="http://www.amazon.com/You-Made-That-Dessert-Fabulous/dp/0762750081/ref=sr_1_1?ie=UTF8&s=books&qid=1270741367&sr=8-1">my cookbook</a>, I wanted to venture out and try a different one for the party. A while back I had bookmarked <a href="http://www.achicabakes.com/2010/02/thomas-kellers-carrot-cake.html">a fabulous entry</a> on a blog I love, <a href="http://www.achicabakes.com/">A Chica Bakes</a> -- she made some gorgeous carrot goodies using a recipe by the inimitable <a href="http://www.tkrg.org/">Thomas Keller</a>, chef extraordinaire and owner of amazing restaurants like <a href="http://www.perseny.com/">Per Se</a> and <a href="http://www.frenchlaundry.com/">The French Laundry</a>. Though his restaurants are the ultimate in fancy, the recipe looked pretty straightforward, so I gave it a shot.<br />
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Oh. My. GAWD. This was the simplest to make and yet the most gorgeous carrot cake ever. Everyone raved -- my friend Betsy said it was the best thing she had ever eaten. The only person who was kind of unimpressed and not all that interested? You guessed it: The birthday girl.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_2cuai9o0Jog/S7368DyJmBI/AAAAAAAAAsI/IydLDf-U428/s1600/dylan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_2cuai9o0Jog/S7368DyJmBI/AAAAAAAAAsI/IydLDf-U428/s320/dylan.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>She had a few bites (probably just to be polite) and then started to try and wiggle out of her chair and pull her bib off. Oh well.<br />
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The funny thing is, I had been completely nervous and worried about giving her sugar -- we've been so careful to only feed her the healthiest foods, I was convinced that one bite of cake and she'd become instantly hooked on sugar, demanding Fruit Loops and cupcakes at every meal. (Not that I'd give it to her, of course.) As usual, there was nothing to worry about. She had a few bites, did the baby equivalent of shrugging and then got back on the floor to play with her friends. That's my girl!<br />
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Anyway -- if you want a truly delicious carrot cupcake recipe, here it is.<br />
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Enjoy!<br />
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<b>Thomas Keller's Carrot Cupcakes</b><br />
(from his book <a href="http://www.amazon.com/Ad-Hoc-Home-Thomas-Keller/dp/1579653774">Ad Hoc at Home</a>, via A Chica Bakes)<br />
Makes 24<br />
<br />
Cupcakes:<br />
2 cups cake flour<br />
1 tsp. baking powder<br />
1 tsp. baking soda<br />
2 tsp. cinnamon<br />
4 large eggs<br />
1/4 cup whole milk<br />
1 tsp. vanilla paste or pure vanilla extract (I used extract)<br />
1 cup sugar<br />
1 cup packed light brown sugar<br />
1 cup canola oil<br />
3 cups finely shredded carrots<br />
1 1/2 cups coarsely chopped toasted walnuts (I omitted these, didn't miss them)<br />
<br />
Cream Cheese Frosting:<br />
1 1/2 lbs. cream cheese, at room temperature<br />
1/2 lb. (2 sticks) unsalted butter, cut into chunks, at room temperature<br />
1 1/2 cups powdered sugar, sifted<br />
1 tsp. vanilla paste or pure vanilla extract (I used extract)<br />
<br />
1. Preheat the oven to 350ºF. Line 24 cupcake cups with paper liners.<br />
<br />
2. Sift together the flour, baking powder, baking soda and cinnamon.<br />
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3. In the bowl of a stand mixer fitted with the paddle, beat the eggs, milk, vanilla and both sugars until smooth. Beat in the oil. Slowly add the dry ingredients. Mix in the carrots and 1 cup of the walnuts (if using).<br />
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4. Divide the batter among the lined cupcake cups. Bake for 10 minutes. Rotate the pans and bake for another 10 minutes, or until a cake tester inserted in the center of a cupcake comes out clean. Remove the cupcakes from the tins and let cool on a cooling rack.<br />
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5. Meanwhile, in the bowl of a stand mixer fitted with the paddle, beat the cream cheese at medium speed until smooth. Add the butter and mix until smooth. Beat in the powdered sugar, then add the vanilla. Scrape down the sides of the bowl and beat for 30 seconds on high speed.<br />
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6. Spread the tops of the cupcakes with the cream cheese frosting and sprinkle with the remaining walnuts (if using). The cupcakes are best frosted and eaten the day they're made, but they can be refrigerated for up to 2 days; bring to room temperature before serving.<br />
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NOTES:<br />
I made the cupcakes and frosting the night before. I kept the frosting covered in the fridge and the cupcakes on a baking sheet, tightly covered with plastic wrap. They kept beautifully!<br />
<br />
To decorate these, I used yellow sparkling sugar and these adorable <a href="http://www.coppergifts.com/productcart/pc/viewPrd.asp?idcategory=32&idproduct=4165">duckie royal icing decors</a>, because the mush loves ducks ("duck" was one of her first words!).<span class="Apple-style-span" style="color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20px;"> </span>CookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.com23tag:blogger.com,1999:blog-6538430039171130432.post-11013269769721705562010-03-31T20:15:00.000-04:002010-03-31T20:15:15.172-04:00(Usually) Chocolate-Dipped Coconut Macaroons<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_2cuai9o0Jog/S7PikpEDeeI/AAAAAAAAAr4/xRsPZazU1Gk/s1600/Macaroons2_0310.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_2cuai9o0Jog/S7PikpEDeeI/AAAAAAAAAr4/xRsPZazU1Gk/s320/Macaroons2_0310.jpg" /></a></div>Hi all! Quick post tonight. If you're celebrating, happy Passover! In honor of one of my favorite holidays, here are some delicious coconut macaroons. I make a version of <a href="http://www.epicurious.com/recipes/food/views/Chocolate-Dipped-Macaroons-107951">this recipe</a> pretty much every year, and this year was no exception. Usually I dip the bottoms in melted bittersweet chocolate and then drizzle some more chocolate over the tops (you really can't get too much of the chocolate-coconut combo, in my mind) -- but with a very sick little baby this past weekend (she's fine now), time was in short supply. Turns out they're still delicious, even without the chocolate (though better with it, of course...).<br />
<br />
Enjoy!<br />
<b><br />
</b><br />
<b>(Usually) Chocolate-Dipped Coconut Macaroons</b><br />
Makes about 4 dozen<br />
(Adapted from <a href="http://www.bonappetit.com/">Bon Appetit</a>)<br />
<br />
5 large egg whites<br />
pinch of salt <br />
1 tsp. vanilla extract<br />
2/3 cup sugar<br />
4 cups sweetened flake coconut, lightly toasted<br />
3/4 cup slivered almonds, toasted, very finely chopped<br />
12 oz. bittersweet chocolate, melted<br />
<br />
1. Preheat over to 275ºF and line 2 large baking sheets with parchment. Place egg whites in a large bowl; add vanilla and salt. Beat with an electric mixer on high speed until soft peaks begin to form. Gradually add sugar and beat until firm peaks form and meringue is very white and glossy, about 5 minutes. Fold in coconut, then almonds. Using a small ice cream scoop, portion batter into small mounds on baking sheets.<br />
<br />
2. Bake macaroons until pale beige on the outside but still soft inside, 25 to 30 minutes. Let cool on pans on a wire rack, then transfer macaroons to countertop. Re-line pans with clean parchment.<br />
<br />
3. Divide chocolate into 2 bowls, one with 2/3 of chocolate and the other with 1/3. Dip bottoms of macaroons, 1 at a time, in bowl with 2/3 of chocolate just to coat bottom 1/4 inch. Place dipped macaroons on baking sheet, chocolate side down. When all of the macaroons are dipped. dip a fork in bowl with 1/3 of chocolate and wave it over tops of macaroons to drizzle chocolate over the tops in a random pattern. Chill macaroons until chocolate is firm, about 1 hour. (Can be made up to 3 days ahead. Keep covered and refrigerated. Definitely do not chop up the "ugly" ones and sprinkle them over coffee ice cream -- that's a very bad idea.)CookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.com10tag:blogger.com,1999:blog-6538430039171130432.post-68511503947108821482010-03-23T15:03:00.001-04:002010-03-23T17:34:45.098-04:00Ginger applesauce<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_2cuai9o0Jog/S6kK84-9o0I/AAAAAAAAArw/pmwqmhAbCUg/s1600-h/AppleSauce-0147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_2cuai9o0Jog/S6kK84-9o0I/AAAAAAAAArw/pmwqmhAbCUg/s320/AppleSauce-0147.jpg" /></a></div>I know, I know -- it's spring, not autumn... I should be making treats with the first ruby stalks of rhubarb, not harkening back to fall's spices and fruits.<br />
<br />
Too bad! :) We eat a lot of applesauce in our house -- the mush goes through a jar or two a week, just on her own, and Mark loves a bowl mixed with cottage cheese. (I like mine with a spoonful of Greek yogurt and a little cinnamon, as in the pic.) When it isn't fall I usually buy the jarred organic unsweetened kind, especially for the mush -- but we were headed to a brunch at a friend's recently and looking for something to bring (they were having baked french toast, so anything in the muffin-quick bread-scone-coffee cake family would have been overkill), and I thought, Why not make up a lovely batch of homemade applesauce? <br />
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I've made this sauce dozens of ways over the years, varying the spices and adding different fruits (cranberries, apricots, cherries and yes, rhubarb), tossing in the occasional splash of bourbon or whiskey when I'm feeling frisky. This time I went fairly straight up, stirring in a bit of fresh ginger just for a little kick.<br />
<br />
Enjoy!<br />
<br />
<b>Ginger Applesauce</b><br />
Yield: About 3 - 4 cups<br />
<br />
1 1/2 Tbsp. unsalted butter<br />
3 large McIntosh apples, peeled and chopped<br />
3 large Golden Delicious apples, peeled and chopped<br />
2 Tbsp. grated fresh ginger<br />
1 cup apple cider<br />
1 - 2 Tbsp. packed dark brown sugar<br />
1 Tbsp. honey or maple syrup<br />
juice of half a lemon (about 1 1/2 to 2 Tbsp.) <br />
pinch of salt<br />
<br />
1. In a large saucepan, melt butter over medium heat. Add apples and ginger and cook, stirring, until apples begin to just get tender, about 2 minutes. Stir in cider, brown sugar, honey, lemon juice and salt. Keep stirring until all ingredients are incorporated.<br />
<br />
2. Reduce heat to low, cover pan and simmer for 20 minutes, until apples are very soft. Stir well with a wooden spoon to mash apples and incorporate all ingredients into a cohesive sauce. Transfer sauce to a bowl and let cool. Serve warm, or cover and refrigerate.<br />
<br />
NOTES:<br />
<ul><li>Feel free to swap in other kinds of apples -- but be sure to stick to cooking apples like Granny Smith, Cortlandt or Fuji. Red Delicious are too mushy and will give your sauce a mealy quality. If you use Granny Smith, you may want to be slightly heavier-handed with the sugar and honey.</li>
<li>Cinnamon is obviously the classic spice that goes into applesauce, so swap that in for the ginger, if you like. I've also gotten great results with cardamom and 5-spice powder. Horseradish is also really interesting to add if you're going to serve the sauce with a meat, like pork chops. </li>
</ul>CookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.com12tag:blogger.com,1999:blog-6538430039171130432.post-49395019467457694722010-03-16T11:20:00.002-04:002010-03-16T16:34:26.742-04:00Blueberry blintzes<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_2cuai9o0Jog/S5-UpXr2v-I/AAAAAAAAAro/lnl7BFt7lxk/s1600-h/blintz-0104.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_2cuai9o0Jog/S5-UpXr2v-I/AAAAAAAAAro/lnl7BFt7lxk/s320/blintz-0104.jpg" /></a></div>Hello! Just drying off after the monsoon of 2010 hit NYC this week. Now the sun is shining, what a relief! I'm in the midst of training for the <a href="http://www.nyrr.org/races/2009/more/about.asp">More/Fitness Half Marathon</a>, which is coming up next month, so my long runs have been challenging with all the weird weather. This weekend I'm looking forward to a 10-miler in the sunshine!<br />
<br />
Anyway, my sweet husband, Mark, was away on business for a few days last week. Before the mush was born, he used to travel a lot -- and though I always missed him, of course, it wasn't a big deal. I'm a pretty independent sort, have plenty of interests and friends to keep me busy. But now, since we have the mush (and she gets cuter every day!), he's been traveling much less. He's working on a movie that was filmed here in NYC and is in post-production here, which we love. But the occasional trip to LA does come up, and that's where he was last week.<br />
<br />
It was a quick turnaround for him, which is challenging for such a long distance -- plus, I know how much he missed the mush (and me :) when he's away, so I really wanted to make him a special treat to welcome him home. My sweetheart loves crepes and LOVES blueberries, so I thought some blueberry blintzes were in order.<br />
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If you've never tried blintzes, make them this weekend! Don't let the amount of ingredients or the number of steps intimidate you -- most of it you probably have in your pantry already, and the steps are very simple. You take crepes, wrap them around a creamy ricotta-based filling, then pan-fry them and douse them in delicious blueberry sauce. Yum! To save time I made the crepes, filling and sauce Friday night before Mark got home, so Saturday morning all I had to do was fill them, roll them up and fry them while the sauce heated up on the stove.<br />
<br />
I used a recipe by <a href="http://www.tylerflorence.com/">Tyler Florence</a> -- not who I would have expected, since this is an Eastern European dish, and he is so All-American to me! But hey, the recipe was easy to follow and came out beautifully, so shut mah mouth (as my southern friends would say).<br />
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If you do make the crepes ahead of time, just stack them on a plate, cover tightly with plastic wrap and refrigerate. Same for the filling and sauce -- just cover and chill. Reheat the sauce just before serving.<br />
<br />
Enjoy!<br />
<br />
<b>Blueberry Blintzes</b><br />
(slightly adapted from recipe by Tyler Florence, <a href="http://www.foodnetwork.com/recipes/tyler-florence/blueberry-blintzes-recipe/index.html">here</a>)<br />
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<br />
<div class="MsoNormal" style="margin-bottom: 4.0pt; mso-layout-grid-align: none; mso-line-height-alt: 15.0pt; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-size: x-large;"><span class="Apple-style-span" style="font-size: 21px;"> </span></span></div><span class="Apple-style-span" style="font-size: x-large;"></span><br />
<span class="Apple-style-span" style="font-size: x-large;"></span><br />
<span class="Apple-style-span" style="font-size: x-large;"><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: 4.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">Crepes:</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">1 cup milk</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">1/4 cup cold water</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">2 large eggs</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">1 cup all-purpose flour</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">Pinch salt</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">1 Tbsp. sugar</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">3 Tbsp. unsalted butter, melted and cooled slightly, plus more for sauteing the crepes</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 7.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 7.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">Cheese Filling:</span></span><br />
<span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">1 1/2 cups ricotta cheese</span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">4 oz. cream cheese</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">3 Tbsp. confectioners' sugar</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">Zest of 1 lemon</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">1 large egg</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 15.0pt; margin-bottom: 4.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 7.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">Blueberry Sauce:</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">2 Tbsp. unsalted butter</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">2 pints blueberries</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">3/4 cup sugar</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">1 tsp. cornstarch</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">juice of 1 lemon</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 7.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 9.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">1. </span></span><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">Make crepe batter: Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 7.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 7.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">2. Make filling: </span></span><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes.</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 9.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 7.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">3. Make sauce: Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 9.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 9.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">4. Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes. (I used my 6-inch crepe pan and it made more, I think 15 or so – hard to say because Mark started feeding them to the mush before I could wrap them all!)</span></span><br />
<span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 9.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">5. Assembly: Preheat the oven to 400ºF. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.</span></span><br />
<span class="Apple-style-span" style="font-size: small;"><br />
</span></div><div class="MsoNormal" style="line-height: 21.0pt; margin-bottom: 9.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span style="font-family: Times;"><span class="Apple-style-span" style="font-size: small;">6. Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the blueberry sauce on top and serve right away.</span><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></div><div class="MsoNormal"><br />
</div></span>CookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.com19tag:blogger.com,1999:blog-6538430039171130432.post-81331720793732666172010-03-09T21:30:00.001-05:002010-03-09T21:30:58.790-05:00Crunchy cinnamon-apple tartlets<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_2cuai9o0Jog/S5b7o1uq2RI/AAAAAAAAArY/lmc4Cw6tf0w/s1600-h/apple_thing-0029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_2cuai9o0Jog/S5b7o1uq2RI/AAAAAAAAArY/lmc4Cw6tf0w/s320/apple_thing-0029.jpg" /></a></div>It feels like spring has sprung here in Brooklyn -- it's been warm and slightly breezy these last few days, where you walk outside in the morning, take a deep breath, pull off your hat and gloves and loosen your coat. It's so easy to get sucked in, lulled into believing this is it, winter is over and it's warmer days from here on out... but ever the skeptic, I'm convinced we're going to have one last blizzard before all is said and done. Anyone taking bets?<br />
<br />
Anyway, over this past glorious weekend my pal Sarah and her cute husband, Grant, came by to see the mush -- oh, and Mark and me too, I guess :) Here's a sweet photo of all three of them:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_2cuai9o0Jog/S5b8yLdogcI/AAAAAAAAArg/lBWEQdncD0o/s1600-h/AJB_0040.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_2cuai9o0Jog/S5b8yLdogcI/AAAAAAAAArg/lBWEQdncD0o/s320/AJB_0040.jpg" /></a></div>Cute, right?<br />
<br />
So in between playing with the mush and discussing her adorableness, we managed to eat a lovely lunch that included <a href="http://www.epicurious.com/recipes/food/views/Parsnip-and-Apple-Soup-10856">this amazing parsnip soup</a> and a hearty salad with greens, roasted carrots and a warm bacon vinaigrette. And for dessert, we had the pretty apple tartlets you see above.<br />
<br />
The recipe is based on one that's in <a href="http://www.amazon.com/You-Made-That-Dessert-Fabulous/dp/0762750081/ref=sr_1_1?ie=UTF8&s=books&qid=1268186536&sr=8-1">my cookbook</a>, for Elegant Apple Tartlets. I'd been kind of hankering to make them after <a href="http://www.wgntv.com/news/middaynews/wgntv-lunchbreak-beth-lipton,0,1583752.story">I demo'ed them</a> on WGN TV a week or so ago. Mark had the brilliant idea of swapping filo for the puff pastry, since we live across the street from a Middle Eastern shop that sells gorgeous homemade filo, so I went with it. I still love the original puff pastry version, but these were crisp and delicious -- and better eaten by hand, without dealing with one of those pesky fork things :) We served them on their own, but a scoop of vanilla ice cream or a dollop of whipped cream certainly wouldn't hurt matters any.<br />
<br />
Enjoy!<br />
<br />
<b>Crunchy Cinnamon-Apple Tartlets</b><br />
Makes 4<br />
<br />
1/2 cup sugar<br />
1 tsp. cinnamon<br />
tiny pinch of salt<br />
8 sheets filo dough, thawed if frozen<br />
6 Tbsp. unsalted butter, melted<br />
1 Granny Smith apple, peeled, cored, very thinly sliced<br />
4 tsp. honey<br />
4 tsp. packed dark brown sugar, optional<br />
<br />
1. Preheat oven to 375ºF and line a large baking sheet with parchment. In a small bowl, combine sugar, cinnamon and salt; stir well.<br />
<br />
2. Keep the stack of unbuttered filo under a slightly damp towel while you work, and be ready to dedicate yourself to making the tarts -- if you walk away and leave the filo uncovered it will dry out. Lay 1 sheet of filo on the baking sheet and carefully brush it with butter. Sprinkle it with some of the cinnamon-sugar mixture. Working quickly, repeat with remaining sheets of filo, butter and cinnamon-sugar.<br />
<br />
3. Using a 4-inch round cookie cutter, cut out 4 circles, pressing and twisting the cutter to get through all the layers of pastry. (If you don't have a cookie cutter that big, use a wide mug and cut around it with a sharp paring knife.) When all the circles are cut, carefully remove the rest of the pastry from around the circles, leaving the pastry circles in place on the baking sheet.<br />
<br />
4. Place about 8 apple slices on each pastry round, fanning them. Brush with melted butter and drizzle with honey. Bake until the pastry is golden and crisp and the apples are tender, about 15 to 20 minutes. You can stop there and serve the tarts, or take them out of the oven and preheat the broiler to high. Sprinkle the tarts with the optional brown sugar and broil just until the sugar melts -- keep an eye on them, because they can burn very quickly.<br />
<br />
Enjoy!CookiePiehttp://www.blogger.com/profile/04004659011580005962noreply@blogger.com16