Lots and Lots of Cake!

Today was a day of serious cake decorating. This morning I made assorted cupcakes for a special order, and then I had to prepare a cake to bring to my last fondant class at Michael's.

The cupcakes were fun. It's entertaining to come up with different flavor combinations when I only have two cake flavors to work with. The minimum order is 12 (one cake recipe), so the lady who ordered the ones pictured chose white chocolate and yellow vanilla cake, for a total of 24 cupcakes.

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Yellow cake combinations:

~filled with French vanilla bean buttercream, mocha ganache icing

~raspberry creme fraiche mousse filling, white chocolate French buttercream icing (not pictured, these have to be kept cold)

~vanilla bean French buttercream, gumpaste flowers/holly

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White chocolate cake combinations:

~vanilla bean French buttercream icing, dollop of ganache, toasted coconut flakes

~filled with blueberry pie filling (homemade), white chocolate French buttercream, sugared dried blueberry

~peppermint buttercream, ganache drizzle, crushed candy cane

Yummy flavors, right? And I just used combinations of the same icings, with different fillings and toppings for a creative assortment. My client seemed very happy.

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In addition to the cupcakes I had to make, I was supposed to bring a partially assembled cake to my last fondant class. We have been learning how to make various decorations and flowers out of gumpaste and fondant for the last few weeks, and this was the culmination of our work. It also happened to be my mother-in-law's birthday today, so I baked one exclusively for her.

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She requested orange cake with raspberry filling, but rather than try to duplicate the one she had for her wedding years and years ago (for which I wasn't there to try, of course), I thought I should keep with that flavor theme but update it a little. I made a small 6-inch yellow cake, divided into four layers, and flavored it with orange zest. To make it extra moist and give a more orange-y flavor punch, I doused it with Grand Marnier simple syrup. I folded some of my homemade raspberry jam into whipped, lightly sweetened creme fraiche to create a raspberry mousse filling, and then iced the assembled cake with vanilla bean French buttercream. (I did all this while I had the cupcakes going too, to reduce time, mess, and duplication of icings.)

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Once I got to my class, I rolled out my homemade fondant. I had some trouble with it wanting to crack as it quickly started to dry out, but the final product turned out alright. I had prepared the petals and leaves for the poinsettia yesterday so they would have a chance to dry hard overnight. Tasty, and pretty!

Christmas Cookies!

Cookies are a quintessential part of Christmas for me. When I was growing up, my older sister would spend hours upon days baking with my younger sister and me, making all kinds of irresistible goodies. I remember Spritz, Sugar Cookie Cutouts (with gobs of frosting, candies, and sprinkles), and Gingerbread Men the most, but I'm sure my mother also baked other varieties as well. Now I enjoy making all kinds of cookies, and because I am now providing treats for other families (and getting paid for it!), I have the opportunity to go a little nuts with flavors. Between yesterday and today I made 13 different types!! It's been a little crazy in the kitchen for me, and I can't say it's going to slow down any time soon. But, that's because of the holidays, and I know there's an end in sight (January!). Still, I'm enjoying the hectic pace. For the picture and flavors I made for my CSB, click here.


Neapolitan Cookies
One of my absolute favorite Christmas cookies, this recipe was introduced to me in a cookie package sent from NY by my younger sister two years ago. They are moist, cakey, and...wonderful (even after being shipped cross-country!). Be sure to make them a day in advance so they can sit overnight in the refrigerator.


1 pkg. or can (7 or 8oz.) almond paste
3 sticks butter, unsalted and softened
1 cup sugar
4 large eggs, separated
1 tsp. almond extract
2 cups unsifted all purpose flour
Red and Green food coloring
1/4 cup seedless raspberry jam
1/4 cup apricot preserves
1/2 pkg. (6oz.) semisweet chocolate chips
1 tsp shortening


Grease bottom and sides of 9 X 13 dish, line with parchment paper; grease.

In large bowl, with electric mixer, beat almond paste, butter, sugar, egg yolks and almond extract until fluffy. Beat in flour. In small bowl, beat egg whites until soft peaks form. Fold into almond paste mixture.

Divide batter evenly for 3 layers. Add red food coloring to one and green coloring to the other. Spread green batter into prepared dish. Bake 350 for 15 minutes. Watch that it doesn't start to brown.

Holding edge of wax paper, lift and invert on rack or cutting board. Spread with raspberry jam..

Reline dish and spread with white batter. Cook about 15 minutes watching that it does not brown. Invert on top of raspberry jam.

Spread white layer with apricot jam.

Cook red layer as above invert on apricot jam layer.

Refrigerate - cover, set heavy pan on top.

Next day: Trim the edges of the rectangle to make all sides even. Melt chocolate chips, being careful not to get them too hot. Stir in shortening. Spread over red layer. Let chocolate set slightly, and then cut crosswise into 1/2" strips. Cut each into four pieces. (Use a good chef's knife to cut into the cookies. If it starts to stick or get crumbs in the chocolate topping, run the knife under hot water, dry, and then slice. Or, wipe it on a hot, moistened towel in between cuts.)


Coconut Pyramids (macaroons)
These cookies look so pretty alone or on a cookie platter with other varieties. You can make the dough the night before and refrigerate it until the next morning, if needed.

1 1/4 cups sugar
5 1/4 cups unsweetened, shredded coconut*
7 egg whites
pinch kosher salt
2 tbsp butter, melted
1 tsp almond extract
1 tsp vanilla extract
4 oz semisweet chocolate
1/2 tsp shortening


In a large bowl, mix together the coconut, egg whites, and salt. Stir in the butter and extracts. Refrigerate for at least one hour, or overnight.

Line a baking sheet with parchment. Preheat oven to 350 degrees.

Moisten your hands with water. Scoop 1 tbsp of dough with your hands and squeeze into a tight ball. Use your fingers or a spatula to press against the four sides to form a pyramid. Place on the baking sheet.

Bake until the edges are lightly browned, about 15 minutes. Cool completely on a wire rack.

Melt the chocolate and stir in the shortening. Dip the tops of the cookies and let harden. Store in an airtight container up to 3 days.

Makes about 3 1/2 dozen (can be cut in half easily).

*Make sure to use unsweetened coconut, not the sweetened stuff in the baking aisle. I found finely shredded, unsweetened coconut in the natural foods aisle. Bob's Red Mill has coconut flakes that would work too, if you process them in your food processor until finely chopped first.

Snowman Marshmallows!

By now it's not much of a secret that I make my own marshmallows. I've made several flavors to date, and each one has something unique to offer. I always fall back on vanilla, though. It's easy, fool-proof (especially considering it's candy, which can often be iffy), and extremely versatile. I use my basic recipe for homemade marshmallow fondant (the stuff to cover cakes with and sculpt decorations out of), reduce the gelatin for a less stiff marshmallow icing for cupcakes, make crispy rice treats, and so on.

This Friday is my son's first grade Christmas party. Each student in his class is supposed to bring 22 small items in lieu of a gift exchange. The child puts one thing in the stockings his teacher has supplied, and all kids end up with a full sack of goodies. I wanted to be able to use my trusty new kitchen license, and to give the kids something familiar but also new that they probably haven't tried before. I made marshmallows. I figure everyone likes vanilla, and since Peeps are so insanely popular with children (and adults)...well, I'd make something festive out of the mallow. I used a round ornament cutter (the snowman one mangled the sticky candy), dipped it in powdered sugar between "cuts," and produced 22 little snow balls. I have some food color pens, Food Writers, that are like markers but made with food coloring. I used those to draw on carrot noses, coal for the eyes and mouths, and a little hint of color for the hats. I think they're cute, and they taste so good too! Of course, my son promptly said that, yes, they do look like snowmen, but they could also pass as jack o'lanterns. Hmm...oh well!

School Lunch Issues

I have so many issues with our school lunches. The commodities, the lunchroom workers who think what they're serving children is healthy, the processed foods, the time allowed to eat. Today I surprised my six year old with bagels from his favorite downtown shop, arriving at his classroom with an overstuffed grocery bag full of organic cream cheese, whole wheat bagels, carrot and celery sticks, apple slices, homemade whole wheat graham crackers, and bottles of chilled Honest tea (lightly sweetened and caffeine-free...a treat compared to his usual thermos of milk). He was thrilled!

I always pack my child's lunch. He gets a say in what goes in for the day and helps put it together when there's time. Sometimes it'll be a thermos of leftover soup, lasagna, or mac and cheese, a wrap sandwich, or a lunch "snack," which consists of a bunch of small, healthy, bite-sized items (a pretend Lunchable, kind of). Most of the time, though, he requests cheddar cheese on my homemade whole wheat bread, a little mayo, and lettuce or sprouts. I always include some form of vegetable and a fruit, and occasionally toss in a little treat. Once or twice a month he replaces his milk with a box of 100% juice.

I remember enjoying hot lunch when I was a kid. I absolutely LOVED the disgusting mashed potatoes with hamburger gravy, which I wouldn't touch with a ten foot pole nowadays! My son gets to choose one meal from the cafeteria per month, so he doesn't feel left out and gets to see and taste what the other kids eat on a regular basis. I look the menu over, choose three or four days of somewhat acceptable items, and he decides from there, marking it on his calendar and counting the days. Personally, I think he gets so excited because he knows he'll be getting chocolate milk! This month, however, is a short one, with Christmas break quickly approaching. I couldn't find one reasonable selection for him to eat.

The dishes my son was looking at were full of commodity beef...the bottom of the barrel rejects that get into the system even when they're not supposed to be fit for human consumption. Now, I TRY to not be a total food nazi, but it's especially important that our children eat as best they can while they're in such a critical stage of development and growth. I have open communication with both my kids, and being the oldest, my son has very good knowledge of why we don't eat that junk. The compromise was that I would surprise him with acceptable takeout one day instead.

Now on to my next issue.... I arrived at 11:15 and the kids were washing up, getting ready to head into the cafeteria. Kids who brought their own lunches sat down and started to eat (4 in his class of 22), while the others lined up for their hot lunches. Ten or fifteen minutes later the others emerged carrying their trays. Only two children had cartons of 1% white milk; everyone else had chocolate. The majority had a half a sandwich on "wheat" bread (the caramel-colored stuff) with a slice of lunch meat and a piece of processed American cheese on it. No veggies, whatsoever, on any tray. Kids had fresh cantaloupe, peaches canned in heavy syrup, applesauce (sweetened with HFCS), and one girl had a hefty serving of canned corn. About five children had "hot" lunch, which was a mystery item that smelled revolting. I had to ask a girl what it was! (Beef enchiladas.) I watched as the kids with sandwiches ate most of their lunches, but the ones with the supposed enchiladas pushed them around, taking maybe one bite, and throwing the rest away. At 11:40 the teachers were telling the kids to hurry up and get outside; most had hardly even eaten half their lunches. Food went into the trash, and kids raced outside to recess. My son ate all that I brought for him and was asking if I had a second bagel, but the custodian was telling us we had to leave. We were the last ones sitting there, less than half an hour after sitting down (remember, most children had had maybe 10 minutes to actually eat).

Surely there has to be a better way. Foreign countries are reforming their school lunch programs, spending more than twice as much per child than the US. Isn't the key to a nation's future (and success) with how the children are raised and grown? If we value their health so little, how will that affect them in adulthood? Oh, wait...we're already seeing that now, with massive rates of diabetes, obesity, and other ailments. But whenever I try to bring up ANY idea of incorporating healthier eating at my son's school...well, I'm shot down, looked at like I'm crazy, and occasionally attacked because I actually care. Sigh. I think I'll just stop now....

Yum!! Inspired by a cupcake I sampled at New Cascadia Bakery in Portland, I created a version called Mexican Hot Chocolate. I used my favorite chocolate cake recipe, but added about 1 tsp cinnamon, 1 tsp ancho chile powder, a little orange zest, and ground chipotle to the batter. Whe adding spices to sweets, it's always best to start small and increase as you taste. Then you'll get something delectable instead of overpowering (or, in the case of chiles, too spicy). The goal is to have just a hint of something there.

I made a whipped ganache for the icing, using the same spices as in the cake (adding small amounts and increasing to taste), and topped the cupcake off with a piece of homemade marshmallow. Divine!

Whipped Chocolate Ganache

If you want to make it "spiced," add the spices as mentioned above with the vanilla.

Chop 10 oz best quality chocolate in a food processor (I like using 1/2 milk and 1/2 dark or semisweet).

Heat 1/2 cup cream and a very small pinch of salt to simmering on stove top. Watch carefully!

With processor running, drizzle slowly over chocolate. Run 1 minute, or until melted.

Add 1/2 cup powdered sugar and 1/2 tsp vanilla.

With processor mixing, slowly add 1 stick of softened unsalted butter, 1 tbsp at a time, until incorporated. Cool to touch.

Whip at full speed using the whisk attachment of your Kitchenaid mixer until light and fluffy and tripled in volume. (This may take a while!)

My Thanksgiving Story

I was hoping to have more time to write recipe posts, especially with all the cooking I do for Thanksgiving, but with special orders and my own family visiting from out of town, I fell behind.


I spent the day before Thanksgiving baking pies like a mad woman, and also various breads, rolls, and breakfast treats for my customers' visiting family members. Thanksgiving day I was a little stressed out about the turkey and didn't get it in the oven until almost 10:00. Now, if you know me you'll know my story from last year (we ended up with a 54 lb bird...ahhh!), but this year the local guy who raises one for me made sure to set aside a hen (as opposed to the notoriously large toms), so I estimated its weight at about 27-30 lbs. Still pretty dang big! I hadn't been too worried about it, but when I placed it in my roasting pan...well, it didn't fit. I tried to rig foil to catch any drippings from the extended legs, but ended up setting off the smoke alarm and filling my house with a rather uninviting smell as the legs dripped steadily onto the bottom of the oven (not the intended makeshift foil pan). So, I had to take the whole thing out of the oven, wait for my sweet step dad to deliver a slightly larger pan and then transfer the awkwardly heavy bird into the oven again. By this time I was certain we wouldn't be eating until 5 or 6:00.


Maybe because I never stuff my birds, and maybe because of the freshness (it had been sacrificed the day before), it was looking pretty toasty about 2:00. When I went to baste it (every half hour), I thought I should check and see where it was at. The thermometer steadily climbed past 180 degrees! Ahhh! I switched off the oven and let it sit, a little worried it might be dry or overcooked by the time my guests arrived and we were able to carve it. Homegrown birds are more fatty than store-bought varieties, and I always soak it in cold water (with a little kosher salt in it) from the time we receive it until it goes in the roasting pan, to help with any potential "wild" flavors. When my dad carved the bird an hour and a half later it was still steaming hot, and was moist and succulent, creating a fabulous pan of drippings for our traditional Madeira gravy. My brother-in-law, a vegetarian, couldn't resist the delicious gravy (I did make some rather blob-like vegetarian mushroom gravy for those who don't eat meat...), and ended up having a small piece of turkey as well. Hey, if there's ever a time to eat a sustainably raised turkey who had a very happy life, my Thanksgiving table is the place!!


Turkey story aside, we can move on to the most important course...dessert! I baked several pies for our family this year (along with the special orders for other people). We had classic Pumpkin Pie, Double Crust Apple Pie, Dark Chocolate Cream Pie, and Maple Bourbon Pecan Pie. All of the pies were fabulous, but it was the pecan one that vanished first. The following recipe is adapted from Martha Stewart, and is guaranteed to be gobbled up in a hurry!

Maple Bourbon Pecan Pie

1 9" unbaked pie crust
1 cup sugar
4 tbsp unsalted butter, melted
4 eggs
1 cup plus 2 tbsp dark corn syrup
1/2 cup pure maple syrup (grade B if possible)
2 tbsp bourbon
1 tsp vanilla
approximately 2 cups pecan halves
1 egg yolk

Place the rolled out pie crust in a 9" pan and crimp the edges. Place in the freezer as you prepare the rest of the ingredients.

Heat the oven to 400 degrees.

Whisk together the sugar, butter, eggs, corn syrup, maple syrup, bourbon, and vanilla. Lightly stir in 3/4-1 cup pecan halves. Pour into the chilled crust.

Arrange the remaining pecan halves over the top of the pie. Whisk the egg yolk lightly, adding a few drops of milk, if desired. Using a pastry brush, paint it over the exposed pastry. Carefully transfer the pie to the heated oven and bake for 15 minutes. Reduce temperature to 350 degrees and bake about 1 hour. It will still look runny but will set up as it cools. Place on a wire rack to cool completely.

An Easy Way To Get 5 A Day!

Our family has a lot of smoothies when the weather gets colder and quality fresh produce is severely lacking locally. While it seems that we should be enjoying the naturally sweet drinks during the peak of summer, I just can't bring myself to puree fresh, flavorful, delicious fruit. Instead we eat a lot of fruit salad and plain, cut up fruit during the warmer months of spring, summer, and the beginning of fall, and I spend time preparing what's in season for when the weather turns. I wash, hull, and freeze strawberries whole by the flat. Any other fruit that looks good gets frozen too...blackberries and raspberries were plentiful this year, and I put up a few bags of organic cherries also. During years when I have gobs of peaches (which sadly wasn't 2010), I save some from canning and freeze slices for smoothies and impromptu cobblers.

We buy a lot of fresh mandarins, pomegranates, apples (until they start to get mealy), and occasionally bananas, but much of our fruit intake comes from healthy smoothies. I used to go by a standard recipe, using about 10 strawberries, a scoop of frozen orange juice, a little honey, and milk blended together, but now I almost always toss in whatever looks or sounds tasty at the moment. It makes for a super fast, healthy, vitamin packed breakfast that is great alone or with a warm muffin or scone.

Weelicious featured a smoothie for Halloween that consisted of almond milk, 10 oz of spinach, two bananas, and honey. Almond milk is so heavily processed and sugary that I never buy it, so I used cow's milk instead. The smoothie was ok, I thought, but my daughter didn't like it at all, refusing to drink her share. Taking the idea of adding spinach, though, I made my standard strawberry smoothie this morning and added just a handful of fresh spinach (frozen would work too), along with some vanilla yogurt. The color wasn't as bright pink, but the smoothie was really, really good. Both kids inhaled it, and my daughter asked for more!

If you haven't experimented with smoothies already, making them at home is a fun way to involve your kids (they can drop the fruit into the blender) and children think they're having a milkshake for breakfast. Any fruit works, yogurt or soft tofu adds protein, and you're in control of how much sugar is added. Adding a handful of spinach is a great way to incorporate more veggies into your, or your child's, diet, without making it seem like you're eating salad for breakfast! And if the creaminess from milk doesn't sound good, try making smoothies with sparkling water (frozen berries and/or mango chunks, honey or agave, and seltzer to cover, blended until smooth). That's like having sorbet, only with a fraction of the sugar!

Healthy "Cupcake" Treats

I just finished preparing a special order for a little girl's first birthday party. When the email came in, I got pretty excited. The parents were asking for a lower sugar, whole wheat, healthy cake or cupcakes. I love it when people are health-concious like that, and I love that I had the chance to create something memorable and tasty for such a milestone birthday!

I steered them toward cupcakes, because of portion control, and also so I could use a healthy muffin recipe as the base. I could've made a whole wheat layer cake, of course, but I would've had to use lots of butter and sugar to get an acceptable crumb; muffins are a little more forgiving. By topping them with cream cheese icing the little girl will be getting more sugar, sure, but she'll also take in some calcium and protein instead of just empty calories and saturated fat. I used pink natural food dye for hers and all natural lavender sprinkles (by India Tree). I couldn't resist cutting out some leftover homemade marshmallow fondant for the inital of her first name too. The adults' "cupcakes" were topped with toasted walnut pieces.

The following muffin recipe (or "cupcake" recipe) is a good base for whatever fruit is in season. For my daughter's preschool birthday celebration (they bring a treat instead of snack on their day), I made these with fresh blackberries from the farmers' market and a little lemon zest. The kids were thrilled, and I was happy that they weren't having shortening-laden sugar bombs from a big box store (that trusty kitchen license came in handy!).

Whole Wheat "Cupcakes" with Cream Cheese Icing

For Apple Spice muffins, omit the lemon zest. Instead, use a teaspoon or so of cinnamon, a pinch of cloves, nutmeg, and allspice, and fold in one grated apple.

1 cup whole wheat pastry flour

1 cup all purpose flour

1/2 cup sugar

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

zest of 1 organic lemon

1 cup buttermilk

1 egg

1/3 cup canola oil

1 tsp vanilla extract

1 cup fresh or frozen berries or chopped fruit

Preheat oven to 400 degrees. Line 12-15 muffin cups with papers (this recipe makes 12 muffins with big, fluffy tops. If you spread it between 14 or 15 cups you'll have a better decorating surface for icing.)

Stir together the flours, baking powder, baking soda, salt, and sugar. In another bowl, whisk together the buttermilk, oil, egg, vanilla, and lemon zest. Pour into the dry ingredients and stir lightly to combine. Fold in the fruit.

Bake about 20 minutes, or until the tops spring back when lightly touched and are a golden brown. Cool in the pan for 5 minutes, then remove to a wire rack until cooled completely.

Cream Cheese Icing

8 oz cream cheese, at room temp

1 stick (1/2 cup) unsalted butter, at room temp

3-4 cups powdered sugar

1 tsp vanilla extract

Beat the cream cheese and butter together until smooth and fluffy. Add the vanilla. Slowly beat in the powdered sugar, until creamy. Use less for a spreadable icing or a little more for piping. This icing dries quickly, so if you're using sprinkles, decorate as you go (don't wait until they're all iced).

Comfort Food Classics

My husband hates Tuna Noodle Casserole. Always has, and probably always will. When he leaves for a few days, in this case for elk hunting, I always leap at the chance to recreate a childhood favorite. My children love it, and so do I!

In the past, I can remember opening up a can of soup, a few cans of tuna, and frozen veggies, tossing it all with some pasta shells, baking it, and calling it good. Knowing about BPA in can linings and being turned off by processed ingredients, I now make my own sauce instead. Trader Joe's doesn't use BPA in any of their canned fish products; I always stock up whenever I have the chance (and I like that they carry no salt added varieties)! The recipe that follows is typical of my occasional pantry raiding. Rarely are my casseroles alike, depending on fresh ingredients that may or may not be available, whether or not I've planned ahead...that kind of thing. Yes, I used frozen veggies because I had some! Another night I might cut up my own carrot pieces, saute them with the celery and onion, and just toss in a handful of peas. It's all about what's on hand and what sounds tasty! This recipe version of Tuna Noodle Casserole was delicious and hit the spot!

Tuna Noodle Casserole

8 oz dry whole wheat pasta shells
.34 ounce bag dried wild mushrooms
1 celery rib, finely chopped
1 cup onion, finely chopped
1-2 garlic cloves, minced
1-2 tbsp white wine
2 cans chunk light tuna (I like no salt added)
1 1/2 cups frozen mixed vegetables or peas and carrots
2 cups lowfat milk (1%)
3 tbsp butter
1/4 cup flour
1-2 slices whole wheat bread
Italian seasoning
2 tbsp olive oil, divided
salt and pepper, to taste

Place the mushrooms in a bowl and cover with boiling water. Let stand until soft, about 15-20 minutes.

Preheat oven to 350 degrees.

Pulse the bread slices in a food processor until crumbly. Place on a cookie sheet and bake about 5-10 minutes (while the oven is preheating is fine), or until toasted. Place in a bowl, sprinkle with Italian seasoning, and toss with about 1 tbsp olive oil. Set aside.

Bring a large pot of water to a boil. Add a pinch of kosher salt and the pasta; cook until al dente.

While the pasta is cooking, heat a little olive oil in a medium skillet. Saute the onions, garlic, and celery until softened. Drain the mushrooms, chop, and add to the onion mixture. Add 1-2 tbsp white wine, cook a few more minutes, and season with salt and pepper. Pour into a large mixing bowl and set aside.

Melt the butter in a saucepan. Whisk in the flour. Slowly whisk in the milk. Stir until thickened and bubbly. Pour over the mushrooms and onions; stir to coat.

Drain the two cans of tuna and add to the mixing bowl, along with the frozen veggies. Stir to thoroughly combine, adding a little more salt and pepper if necessary.

Drain the pasta and add to the mixing bowl. Fold in gently. Pour into a 13x9" baking dish. Top with the bread crumbs. Bake 25-30 minutes, or until the top is lightly browned and the casserole is bubbling. Remove from oven and let stand about 5-10 minutes. Serve hot.

Serves 5-6.

Tofu, Made Tasty

Tofu has a bad rap. Everyone associates it as the ultimate "health food," and so shuns it without ever giving it a chance. The first time I ever had tofu was in a yogurt dip my best friend's mom made for me. I was probably 9 or 10, and it tasted pretty good. Until I was told it had tofu in it. How I instinctively knew to not like the stuff...I honestly don't remember. I doubt I even knew what a package of the stuff looked like!

It was many years later, when I was on my own and exploring recipe options, that I finally decided to start working with it. EatingWell was a big part of this; they often feature recipes that use tofu. I believe I made a chocolate mousse to start with, and when that turned out to be amazing I'd toss a little soft tofu into smoothies to add some protein.

Fast-forwarding several years, I now get pretty disgusted when I see the meat options on menus, especially in Asian restaurants. Often the cheapest, bottom-of-the-barrel meats are used, and knowing what I know about the stuff...well, it's pretty unappetizing. As a result, we usually order at least one tofu entree to share, and it's been prepared wonderfully every time I've tasted it in a restaurant to date. If chefs can make savory tofu dishes well, then I should be able to figure it out too!

The following recipe is easy and delicious. It's a great way to introduce your family to eating tofu without disguising it. The first time I tried frying the rectangles up, my kids responded with something along the lines of "yum, Mom! This chicken is really good!" Heh. My husband knew in advance what it was that I'd placed in front of him, and after convincing himself to try that first bite he agreed that it was pretty tasty.

Fried Tofu with Veggies and Brown Rice

1 cup long grain brown rice

2 cups broth or water

6 cups chopped assorted fresh stir-fry vegetables (such as carrots, broccoli, zucchini, mushrooms, snap peas, etc.)

1 package fresh extra firm tofu (12 oz)

1 egg white

corn starch or all purpose flour

Peanut Sauce

fresh bean sprouts, if desired

Remove the block of tofu from its package. Place on a cutting board. Elevate one side of the board slightly to allow the water to drain into the sink. Place a heavy plate on top of the tofu to weigh it down. Let drain for at least 1 hour. (This step makes it a meaty texture and not mushy.)

Combine the water or broth and rice in a saucepan. Bring to a boil, reduce heat, and simmer 45 minutes, until tender.

Cut the tofu into 8-10 rectangles, cross-wise. Place them in a single layer on paper towels. Blot with another paper towel to dry the tops a little.

When ready to fry the tofu, heat a tablespoon of oil in a stir fry pan. Stir-fry the veggies a minute or so, then add a little water, cover, and reduce the heat to low to steam them.

Place a flat-bottomed skillet over medium heat. Add 1 tablespoon oil and heat. Take one tofu rectangle at a time, dip it in the egg white, then coat it with flour or corn starch, shaking off the excess. Fry until golden, repeating with the other rectangles.

To serve, place a scoop of rice in the center of the plate. Top with tofu and veggies and drizzle with peanut sauce.

Serves 3-4.

Peanut Sauce

1/4 cup peanut butter

1/4 cup honey

3 tbsp low-sodium soy sauce

2 tbsp rice vinegar

1 tsp sesame oil

2 tsp minced garlic

1 tbsp minced fresh ginger

1 tsp red pepper flakes (or less for spice-sensitive kiddos)

Whisk all ingredients in a small bowl until combined.

Apple "Pie"

With apples in season, I've been itching to make an apple pie. I haven't had the time, and I have been trying to exert some self control to not consume something so rich with all the baking I've been doing for special orders and my CSB. For a quick fix, I cooked some apple, topped it with healthy frozen yogurt, and a drizzle of caramel. Yum! Only the boys missed the crust....

Pretend Apple Pie Ala Mode

1 apple, peeled and chopped or thinly sliced

cinnamon

frozen vanilla yogurt or ice cream

Caramel Sauce

Place the apple pieces in a microwave safe dish. Sprinkle with cinnamon and add a few drops of water. Microwave on high about one minute, or until the pieces are softened. Divide between four sundae cups. Top with a scoop of fro-yo or ice cream and a drizzle of warmed caramel sauce. Enjoy!

Warm, Tingly Brownies

A few weeks ago I realized it had been at least a year, maybe longer, since I'd made brownies! Usually I can only eat one since they're often super rich, so they're not usually my first thought when it comes to making cookie-like confections (snickerdoodles and sugar cookies are a whole other story, however!). I was feeling creative, though, and wanted to play with some chile powder.

I used a typical brownie recipe base and added a whole bunch of tasty things to jazz them up. Don't be afraid of the chile powder. It's mild and smoky and gives depth to the chocolate without being spicy. A warm heat lingers as the aftertaste in the back of your throat, and a hint of orange makes you pause and enjoy the flavor combination thoroughly. If you have some leftover, these make a wonderful base for an ice cream sundae!

Dark Chocolate Ancho Chile Brownies

1/2 cup unsalted butter
2 ounces unsweetened chocolate, chopped*
2 eggs
1 cup sugar
1 tsp vanilla
1 tbsp ancho chile powder**
1/2 tsp instant espresso powder, optional
1/4 tsp dried orange peel (or fresh, to taste)
pinch smoked (or regular) sea salt
1/2 cup pepitas (pumpkin seeds), toasted
3/4 cup flour

Preheat oven to 350 degrees. Grease an 8" square baking pan.

Stir the butter and chocolate in a saucepan over low heat until melted. Remove from heat and set aside.

Whisk the eggs together in a large mixing bowl. Whisk in the sugar to form a grainy paste. Stir in the vanilla, espresso powder, chile powder, orange peel, and salt. Stir in the melted chocolate until well mixed. Fold in the flour and pepitas.

Pour into the prepared pan. Bake for 30 minutes. Place the pan on a wire rack until cooled completely.

*As with all recipes, the quality of your ingredients drastically affects how your baked goods will turn out. Be sure to use high quality chocolate. I use Scharffenberger in these brownies.

*Ancho chile powder is mild and smoky flavored. Find it at Penzey's or in the Mexican aisle of your grocery store with the spice packets. New Mexico chile powder is similar and can be substituted.

Bakery Research

One of my favorite things to do when I get out of town is to check out eateries, bakeries, and farmers' markets in other places. I spent the last weekend in Portland visiting with family, picking up items I can't get locally, and looking into gluten-free baking.

Gluten-free? I am SO not hopping onto that trend personally.* It seems that whenever I'm out and about I am approached by people asking if I have done any GF baking, and several of my CSB members have asked as well. The interest is there, and not one bakery locally caters to the gluten-sensitive population. While I won't necessarily change the way I bake for my family and friends, I thought it would be interesting to sample some GF baked goods and see if they can be done well. I figure if I can make something yummy either way, then it doesn't really matter what type of flour I use.

My sister and I spent Friday afternoon driving to a few bakeries and collecting cupcakes and other treats to sample. We bought vegan, gluten-free, vegan-gluten-free, and some standard varieties from Sweet Pea, New Cascadia, Dovetail, and Back to Eden. I had them lined out on the counter top before cutting each into little bite-sized pieces (for sharing with our group), my camera poised to take a picture, and got sidetracked. My daughter was trying to climb onto the counter to get at them, fell over, and I stopped to shoo her out of the kitchen. So I forgot to take the picture. Oops! Please just imagine what each looked like....

Sweet Pea Vegan Bakery~ Sweet Pea is completely vegan, and overrated in my book. They serve sandwiches, soups, coffee, and sweets. They had some pretty layer cakes in their case, along with some nutty brownies, scones, and other items. We bought a vegan "regular" cupcake (wheat flour, but made without butter, eggs, or other animal byproducts) that was chocolate with pink raspberry buttercream and a cupcake that was vegan-gluten-free in a coconut-lemon flavor. Alongside those we picked out a hefty 4x5" pumpkin cheesecake square. Let's just say I am not a fan of Sweet Pea after trying those. Or maybe of vegan baking. The cakes were dry and relatively flavorless. The raspberry buttercream didn't really taste like raspberries. My brother-in-law thought the dry, spongy GF lemon-coconut cupcake tasted like suntan lotion (how he knows that...?!). And the cheesecake square? It was equally odd, not really tasting much like pumpkin, just of creamy orange-colored tofu. My son wouldn't even finish his teeny piece of "cheesecake."

Back to Eden~ I like this little shop. It's a cute little place on Alberta Street (a very fun, hip neighborhood) and is situated next door to Townshend's where we enjoy getting delicious bubble tea (which, for the record, is not like the usual funky bubble tea. This is more high-end.). The people working are always friendly, and I believe it's also a vegan establishment. I picked up two cupcakes here, Lemon-Lavender-Poppyseed and GF Coconut-Rosewater. The Lemon-Lavender-Poppyseed was moist, almost like it had been syruped, and had a slightly tweedy texture from the crunchy seeds. It was tasty and made me say "mmm." The GF one was just OK. It was crumbly, with lots of flaked coconut throughout the cake, and the flavor wasn't particularly great. I have visited this store several times in the past, and while their goodies aren't quite as good as others I've had they are still pretty tasty.

Dovetail Bakery~ This is a bright, sunny little restaurant also located on Alberta Street. I believe they partner with a local CSA to do their own sort of CSB, but I wasn't able to talk with the owner to confirm that. They offered some beautiful fresh goods that looked prettier than the other bakeries I'd visited. I chose a lemon-blueberry sweet roll that had been baked in a jumbo muffin tin. What a brilliant idea! It kept its form and had an elegant presentation that I might just have to try and copy. Oh, and the flavors were bright and delicious, and their pastries are obviously made with high quality ingredients.

New Cascadia Gluten-Free Bakery~ New Cascadia is a completely GF facility, and they had stacks of premade pizza crusts, interesting brick-shaped loaves of bread, loaves of sourdough that looked like their artisan wheat cousins, and gorgeous jumbo cupcakes hanging out, ready for purchase in their bakery case. I bought three cupcakes: Vanilla, Pink Champagne, and Mexican Hot Chocolate. These were the best desserts we sampled, hands-down, and even knowing they were GF we couldn't tell a difference in texture, taste, etc. Oh, YUM! The crumb was fine and delicate, not dry or spongy like the others. The vanilla was a little...vanilla and run-of-the-mill, but still tasty. The Pink Champagne was awesome, delicately flavored and definitely memorable. The frosting on both was a typical butter and powdered sugar combination...good, but not extremely special. But the Mexican Hot Chocolate...? Wow. It was so moist, almost fudgy (but still light and fluffy, if that make sense), and had a definite cayenne kick in the chocolate cake, dark chocolate buttercream, AND in the large chocolate shavings decorating the top. A hint of cinnamon played with the pepper flavor, all melding to make the most divine sensation in our mouths. Everyone agreed it was stellar. This bakery is a must-stop when I get back up north! I even met the owner the next morning at the farmers' market, who was friendly and said her secret was probably just lots and lots of sugar. Hey, I can appreciate honesty!

I feel like I now have a good sense of how GF baking can be done well, and I have a small springboard to jump off from in my quest for a decent homemade GF cupcake. Stay tuned, and if/when I nail something tasty I'll definitely be posting it!

(Oh, and by the way, I didn't eat every single one of those cakes! Ugh. We cut them into little bite-sized pieces, plated them, and shared between the 6 of us, with leftovers!)

*I said "trend" because a lot of people think that going gluten-free will help them feel better or lose weight or whatever. There are a LOT of these types of people, especially in the Portland area. I mean no offense to people with wheat allergies/sensitivities or Celiac's Disease.

Just a Few...

Have you ever wanted to bake cupcakes for your family, but find that a batch makes WAY too many? For this reason I almost always cut the recipe in half, but even with the reduced portions I end up giving several away.

Also, I have found when baking cupcakes that making 12 or 24 rarely happens. In order to make them correctly, it is critical the baking cups are filled no more than 1/3-1/2 full. Otherwise the cakes will fall or spread over the top of the muffin pan and possibly be unsightly, with crisp edges. So, making a batch of 12 cupcakes usually ends up totalling 15 or 16.

Anyway, this morning I made a ton of canned apple pie filling. I had a little of the sweet gel left in the bottom of the pot, so I scraped it out and saved it. For what? I didn't quite know yet! Fast-forward to this evening when I went into the kitchen to assemble the crock-pot fajitas I had going. I couldn't resist whipping up a small batch of Buttermilk Spice Cupcakes and using a little leftover Cream Cheese Frosting and the remaining pie filling for a topping. Next time, though, I'll probably go with just cream cheese frosting...or I'll pipe some pie filling into the centers of the cupcakes before frosting them. But these were fabulous as well!

8 cupcakes is still generous, so you may still have leftovers...but you shouldn't be too overwhelmed (if there are four of you, like us)! Be sure to keep them refrigerated if you use cream cheese.

Buttermilk Spice Cupcakes (small batch)

1/2 cup, plus 2 tbsp flour

1/4 cup sugar

3 tbsp brown sugar

3 tbsp unsalted butter, softened

1/4 cup, plus 1 1/2 tbsp buttermilk

1 egg

1/4 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp cinnamon

1/4 tsp allspice

1/8 tsp ground cloves

1/4 tsp nutmeg

Cream Cheese Frosting

Apple Pie Filling, optional

Preheat oven to 350 degrees. Line 8 muffin cups with papers.

Using a hand-held mixer, cream together the butter, sugar, and brown sugar. Beat in the egg. Add the spices, salt, baking powder, and baking soda. Mix just until combined. Add the buttermilk and flour. Beat on low speed until combined, about 30 seconds. Increase speed to high and beat three minutes.

Divide batter between the 8 cups. Bake 20 minutes, until a toothpick comes out clean or the tops spring back when lightly touched. Cool completely before frosting or topping with the pie filling.

Makes 8 cupcakes.

Simple Gourmet...

I love homemade pasta. I used to think it must be overrated; store bought is so much easier to just grab and dump into a pot of boiling water. In reality, homemade pasta is easy and just requires a little bit of planning and preparation. It's much more nutritious (or can be, anyway) than its dried cousin too.

My husband returned from deer hunting this evening, so I made a tomato sauce from garden tomatoes and onions, grilled some meatballs, and made a batch of whole wheat pasta to greet him as he walked in the door. I used eggs that I'd just gathered from our hens and half whole wheat and half white flour. The great thing about using eggs when making your pasta is that it adds protein and a host of other nutrients, perfect for vegetarian meals. (For this reason I often don't add meat to our pasta, but tonight we had to celebrate his return and meatballs are fun!) By using whole grains we consistently eat at least half the amount of pasta than we would if it was just plain white spaghetti noodles.

Whole Wheat Pasta for a Family of 4

1 cup whole wheat flour
1 cup all purpose flour
2-3 eggs, at room temperature
water

Mix the flours together in a large mixing bowl. Add the eggs into the center and whisk using a fork, until the flour clings too much to be workable. Knead, using your hands to incorporate all of the flour. This process takes a few minutes, and you may need to add some water depending on how many eggs you used. Just add it slowly so you don't end up with a sticky dough...you want a smooth, almost craggy dough. Once your dough ball feels good, knead it 5-10 minutes longer. Cover and let rest at least 30 minutes at room temperature.

Divide the dough in half. Flatten one piece and flour it well. If it's sticky it will stick to your pasta machine and tear. Roll to the thickness you prefer and cut. Repeat with remaining dough.

Cook in lightly salted boiling water until al dente, 3-5 minutes, depending on the size of the noodles. Drain and serve with your favorite sauce.

Serves four, with a little leftover.

CSB Treats, Week 1!

For my first CSB pick-up I made a Whole Wheat Butter Cake, Raspberry-Plum Sauce, and whipped, sweetened Creme Fraiche for each customer. Naturally, I made one for my family too, and we enjoyed some of it for dessert tonight after an easy dinner.

The sauce was really easy to make, and the other recipes can be found on this blog as well (see above links, highlighted). Last week I picked local Green Globe and Italian plums, which I thought would pair nicely with the raspberries I had frozen (from our neighbor's house this summer).

Raspberry-Plum Sauce

Amounts are completely estimated; you can experiment and see what tastes the best to you, and work with whatever fruit quantities you have on hand.

A few pounds plums

Equal amount raspberries, fresh or frozen

Sugar, to taste

Halve and pit the plums. Place in a stockpot, add some water, cover, and cook until very soft. Run through a food mill to remove the skins. Place the puree back in the pot, add the raspberries, and bring to a boil. Add sugar to taste, depending on the quantity of fruit you're using (start small and increase slowly). Stir to dissolve.

At this point you can either cool the sauce and refrigerate it, or serve it warm. If you'd like to can it, bring it back up to a full boil, ladle it into hot jars, and process in a boiling water canner for 10 minutes.

Super Healthy Muffins!

In my laziness I didn't take a picture of the morning muffins. A muffin's a muffin, right? We eat a lot of these mini quickbreads, and I'm always trying to come up with new versions of old favorites so we don't get bored. The following recipe uses maple syrup instead of sugar, and is 100% whole grain, without losing any sweetness and maintaining a light texture. My kids gave it a thumbs-up, and I'll be making them again and again!

To reduce the fat and make them even healthier, you can substitute unsweetened applesauce for some of the oil. I would've, except that I chronically forget to buy it at the store and I'm currently out of homemade, waiting for apple season to come locally.

Whole-Grain Morning Glory Muffins

1 1/2 cups whole wheat pastry flour
3/4 cup quick cooking oats
1/4 cup dry buttermilk powder
2 tsp baking powder
1/2 tsp salt
1/2 cup dried currants, cranberries, or raisins
1/2 cup maple syrup
zest of 1 orange, optional
2 eggs
1/2 cup milk
1/3 cup canola oil (or 3 tbsp canola oil, 3 tbsp applesauce)
1 large, or 2 medium organic carrots, grated
1 large apple, grated (Fuji works well)

In a large bowl, whisk together the flour, oats, dry buttermilk, baking powder, and salt. Stir in the currants.

In a glass measuring cup, whisk together the milk, syrup, oil, zest, and eggs. Cover and refrigerate until the next morning, or proceed with recipe.

Preheat oven to 350 degrees. Grease 12 muffins cups, or line with papers.

Place the grated apple and carrot on top of the flour mixture. Add the wet ingredients all at once and stir gently just until combined. Don't over mix!

Divide batter between muffin cups. Bake 18-22 minutes, until tops spring back when lightly touched and a toothpick comes out clean. Cool 5-10 minutes in the pan before serving warm.

Fast Finger Food

Almost every child loves macaroni and cheese, and most will eat vegetables drenched in cheese sauce as well. I used to love the rare occasion my mom would make cheese sauce for cauliflower, taking a pretty bland food to a whole new level! Now we are fortunate to have a local, organic grower who produces purple and orange cauliflower and sells it at the farmers' market. Garden fresh cauliflower, like just about everything else, is so much more flavorful than the pasty white, mass produced hybrids bred to withstand the travel to the grocery store.

Thinking along the lines of fondue tonight, I decided to pull a baguette out of the freezer, steam some veggies, and make a quick cheese sauce. Dinner was prepped, made, and on the table in less than twenty minutes! Now there's some fast food for you, and not really any excuse for not having the time to cook! (Clean-up was minimal too.)

I have made traditional fondue for my family in the past, but much of the time the wine and/or liquor flavors were too overwhelming for the little kids. This cheese sauce can be made with just about any of your favorite cheese(s), but I prefer Tillamook. I used a combination of Tillamook Special Edition Extra-Sharp White Cheddar and my all time favorite, their Medium Cheddar. I use ground onion and garlic instead of fresh to keep the sauce extra smooth.

Cheese Dipping Sauce

1 1/2 cups low fat milk

1 1/2-2 cups freshly shredded cheese*

2 tbsp butter

3 tbsp flour

pinch onion powder

pinch garlic powder

ground white pepper, to taste

a few drops Tabasco

sliced or cubed whole grain breads, steamed veggies (cauliflower, broccoli, summer squash, zucchini, carrots, asparagus, etc.), raw pepper strips, and fruit slices for dipping (apples and pears go well with cheese).

Melt the butter in a saucepan over medium heat. Stir in the flour to form a paste. Slowly whisk in the milk. Heat, stirring constantly, until thickened and bubbly. Remove from heat and stir in the onion powder, garlic powder, and Tabasco. Stir in the cheese until melted. Add pepper to taste, and, if needed, a drop or more Tabasco.

If desired, sprinkle individual serving sized ramekins with cayenne or chipotle powder (for adults) or chopped parsley. Serve immediately.

Makes enough for a family of four.

*Make sure to shred your own cheese. It takes just a minute longer than opening the package of preshredded cheese, but it costs less and melts better. The packaged varieties contain an agent to stop clumping from happening, which makes for a lumpy cheese sauce. Various cheddars, Gruyere, Fontina, or a combination of cheeses will work nicely. Pepper Jack would bring a spicy punch, if your children are into those flavors!

Vegetable Soup, Redefined

I love the harvest season. It's so refreshing to be able to finally have access to fresh, delicious, local produce! This morning I headed down to the farmers' market, my usual Saturday routine, and loaded up on organic strawberries, the first of the local plums (both Japanese and Green Globe), and a myriad of vegetables. Since my garden is winding down, I am now free to indulge in some of the other items grown locally. One of my favorite late summer soups is a flavorful combination of yellow split peas, summer squash, coconut milk, heirloom tomatoes, and lots of spices. My husband even enjoys it, even though a year ago he finally informed me that he really doesn't care for summer squash (I like it even more than zucchini, prepared all ways, and I may have overloaded him at one point). Because the soup is pureed, most people can't really identify what, exactly, is in it...they just know it tastes good!

Summer Squash and Yellow Split Pea Soup (adapted from the San Francisco Chronicle Cookbook, original recipe by Ayla Algar)

3/4 cup dry yellow split peas
1 tsp turmeric
3 thin slices fresh ginger
2-3 cups water
1 large onion, chopped
2 garlic cloves, minced
2 tbsp butter
1 1/2 tsp ground cumin
2 tsp ground coriander
3/4 tsp ground mustard seed
a few twists of freshly ground pepper (1/3 tsp)
2 large tomatoes, chopped
1 lb yellow summer squash, cut into cubes
1/2 cup chopped cilantro, plus more for garnish
4 cups chicken or vegetable broth
3/4 cup coconut milk*
salt, to taste

Place the split peas, 1/2 tsp turmeric, and the ginger in a saucepan. Bring to a boil, reduce heat, and simmer about 30 minutes, or until the peas are softened.

Cook the onion and garlic in the butter in a stockpot. Stir in the remaining spices, including the remaining 1/2 tsp turmeric, and cook 30 seconds. Add the tomatoes, squash, and cilantro; cook 15 minutes.

If you like a lot of ginger, leave the slices in, otherwise, remove them, and add the peas (and water) to the stockpot. Stir in the broth and simmer, covered, until tender, 30 minutes.

Cool the soup slightly and puree in a blender. Return to the pot and stir in the coconut milk and salt; heat through. serve, garnishing with additional cilantro, if desired.

*Just about every brand of canned coconut milk is lined with an epoxy material, which contains BPA. Instead of giving up this yummy ingredient, look for Native Forest; their canned products don't contain BPA! (Locally, Thunderbird carries it in the natural foods section.) If you can't find it, you may substitute cream...but while you'll have good texture, you won't have that same flavor.

Lessons Learned...

Good food shouldn't have to be so much work. I'm not even talking about cooking the stuff. I'm talking about finding it and bringing it home.

By now you probably know I go to some extremes to keep my family well fed. I travel to buy "local" olive oil, pastured organic chicken, and bulk organic produce for canning. I make many of my own cheeses, breads, snacks, treats...ok, so I make whatever I can! I seek out local meat to buy and have it butchered locally as well. I try.

Every year we buy a portion of a grass-fed beef and a whole pig. They are slaughtered and custom butchered to order. I am lucky to have been connected with a young guy who raises the pigs (and also a few turkeys, one of which was ours for Thanksgiving last year), and I have supported him for the past few years. This year he changed butchers.

In the past he's gone through a small shop that kills the animal and then custom processes it to each customer's specifications. This particular shop happens to make all of their bacon nitrate-free, and it is fantastic! I don't particularly care for their plastic packaging (as opposed to the classic butcher paper), but even though it leaks when defrosting it's nice to see the meat and nice to know they don't use a ton of horrible health-harming chemicals in their products.

When I got the call from the other, much smaller, shop I was a little surprised. I gave my cut and wrap instructions, but with some requests that apparently boggled the man's mind a bit. Nitrate-free? No. Not for the bacon, not for the ham. MSG in the sausage? Yup, and it's in every mix he has. Lovely.

Now, I try to be reasonable when it comes to these kinds of things. Eating nitrates a few times a year when eating out or at a friend's house is what I consider moderation. Not in addition to several packages that I'll be feeding my small children throughout the year. And they won't stop at just one or two slices! (We rarely have leftovers after cooking a package of bacon.) Because of this, it is extremely important to me that I not knowingly feed them harmful chemicals and preservatives.

So I was a little frustrated at this point in our conversation, and not knowing much about actual butchering and curing, I told the man I'd do what I could with what he gave me, but would not eat anything with MSG or nitrates in it!

I just visited the rather rustic meat establishment to pick up our pig. When I pulled up, I was greeted with a western sign above the door, a slab of barn wood with the lettering burned into it and an animal head positioned over the center. I opened the door and almost ran right into a giant hanging skinned carcass of beef. For a second I thought I'd gone in the wrong door! The lady cutting and wrapping pieces of meat assured me I was in the right place. Whoa. So I paid the man and had my boxes loaded up.

I have since been educated. To make bacon, you have to have a whole pork belly. Pork is more tender than beef and falls apart easily, so it has to be cured in one piece (to my understanding, anyway). The butcher sliced ours raw and packaged them in little portions (which were frozen solid). Hams must be cured whole as well, and I'd told the butcher we would take ours elsewhere to do a natural cure, but he chopped them into chunks, or roasts, and froze those too. What to do?!

I drove back to the original butcher shop, the one that does natural cures and has processed our meat in the past. I pleaded my case, and they took pity on my uneducated soul. Live and learn! They are going to flavor the bacon with their natural jerky cure (since they can't throw it in a big barrel with the whole pork bellies), and will make the hams a natural cure too, as an attempt to fix this little mess! Now there's some good customer service, and I will be asking my supplier to return business to them next year! Penzey's makes some good sausage seasonings, so I'll just flavor our plain ground pork with those spice mixes as I need it.

Really, though.... The knowledge is out there, and it's not a secret that these natural products are better for our health. So why is it such a big deal and such a headache to get a decent edible product?!

Fruit Roll-Ups, My Way

When I was little I would climb any mountain and eagerly looked forward to the end of just about any hike if my mom's fruit leather was promised as the celebratory treat. We had a few apple trees growing up, and every summer my mom would make tons of applesauce and transform some into the coveted fruit leather. Once we moved into town, and away from the apple trees, we began making apricot fruit leather instead, with the surplus from the tree that hung over the deck at her new dental office.

Now that I have a family of my own, I make the sweet, healthy snacks too, only I use whatever fruit I can possibly get my hands on. My children don't get the candy-like fruit roll-ups sold in the grocery store. Come winter they usually find one of my rolled up fruit leather chunks inside their lunchboxes instead of the mealy "fresh" fruit available in the produce section, and when I have a craving for something sweet I have been known to grab one as well.

I use a food dehydrator to dry fruit slices, leathers, and various other items, but you can also use your oven on the lowest setting and a piece of parchment. Just place whatever fruit you're working with into a blender, puree, spread evenly on the sheet, and dry until leathery (I don't even remove skins). So easy!

Some of the flavors I make are:

~apple(sauce)
~apricot
~apricot-mango
~strawberry-rhubarb (using cooked, sweetened rhubarb)
~strawberry-banana
~cherry
~cherry berry blend
~pear
~blackberry-pear
~fruit salad (Whatever you can find, pureed . Today I used peaches, pears, green grapes, and strawberries)
~peach-raspberry

After the leather has dried, I cut it into rectangles, roll it up, and place a piece of plastic wrap over each piece. I keep it in a labeled zip top baggie in the freezer to discourage people (ahem, MYSELF) from eating it, and then pull out a variety to keep in the pantry when there's a lack of fresh fruit.

My Daughter's 3rd Birthday

A few months before my kids' birthdays they begin planning how they think things should go for their party. Actually, my 6 year old starts planning his right after his guests start leaving from that year's festivities! This year my daughter has been into very girly, pink stuff, and her favorite story is Pinkalicious. Because of the brightly colored pink cupcakes in the story she has wanted a "peeenk cake" for months now, and it was easy to find pink princess items to round out her party.

I made the cakes a week ago and froze the layers. I've had houseguests the past week and knew time would be short. Most sane people would take that as a cue to pick up something from a local bakery, or at the very least make a simple design, but...well, I wanted to experiment with tiers and have a little fun with it! Frozen unfrosted cake, if wrapped tightly, keeps very well, and it makes the icing glide on so smoothly. I like the texture of cake that's been frozen better than fresh too; it seems to be more moist and the flavors have blended better also.

The bottom 9-inch round was a chocolate layer cake, and the top 6-inch was a white chocolate-flavored layer cake. I used a raspberry liqueur syrup on the layers to make them extra moist while the cakes were still warm from the oven (before being cut and frozen). Yesterday I filled each with white chocolate buttercream and fresh raspberries, did a thick crumbcoat of the icing also, and covered the whole concoction in marshmallow fondant sprinkled with sparkly luster dust. This time I made the marshmallows from scratch.

On that note, the marshmallows were easier to work with a gave a better consistency for rolling out when the fondant was finished than the store-bought variety. Yes, it was more work to make the marshmallow, but they're fairly easy. The end result was worth it!

My only problem was with the royal icing that cake decorating books recommend for "gluing" the layers together and for piping along the bottom of the cakes. I hated it! It was glossy (the fondant was matte), it was difficult to work with compared to buttercream, and I ended up scraping it off and using buttercream instead.

Because I was expecting a lot of guests, and because the Pinkalicious book has pink cupcakes featured in it, I also make a dozen of the smaller treats. I used a basic yellow cake recipe and topped it with fluffy standard buttercream, colored pink of course! I thought I had white sprinkles, but they were actually lavender, so I made teeny little balls out of the leftover white fondant to sprinkle over the top, and also gave a slight dusting of pink luster dust for shimmer.

I think it turned out well, for my first attempt at a tiered cake (and my second attempt at fondant). It was definitely worth the time and effort when I woke my little princess up from her nap and brought her in to see the spread. She was very excited to try her "peeenk cake!"

Crunch, Munch

We are enjoying an afternoon snack at the moment. They were supposed to be for dessert tonight, but it's very warm in our house right now, the kids are hungry, and...well, why not have a treat midday for once?! Of course, this means that we won't be having any sugar post-dinner, just to keep things balanced!

A good ginger flavored cookie recipe is a staple for any baker, and I searched a long time for the right one. While crunchy Gingersnaps find their way into my kitchen from time to time, my absolute favorite ginger cookies are out of the Healthy Oven cookbook. They're chewy, and yet still manage to maintain a crispness as well. They hold together nicely and keep fresh tightly sealed in a container for several days, should you not consume them all within the first day or two.

Ginger and lemon pair very nicely, should you go ahead and make the ice cream sandwiches, but vanilla ice cream (or butter toffee) would be fabulous as well. I used a pint of Julie's Organic Lemon Frozen Yogurt for ours. I wanted larger sized cookies for our treats, so I used about 1/4 cup batter for each ball of dough instead of the usual walnut sized chunk. The baking temperature stays the same, but if you make yours bigger also, then they'll probably need a few extra minutes of time in the oven.

Ginger Crackles (from The Healthy Oven Baking Book by Sarah Phillips)

1 cup packed brown sugar

6 tbsp unsalted butter, softened

1/4 cup molasses

1 egg

1 1/2 cups flour

1 tsp baking soda

1 1/2 tsp cinnamon

1 1/2 tsp ground ginger

1/4 tsp ground cloves

1/8 tsp salt

1/8 tsp ground white pepper, optional (makes the cookies so tasty!)

granulated sugar, for rolling

Preheat oven to 375 degrees. Lightly spray two cookie sheets with oil.

Using a hand mixer, cream the butter and brown sugar. Beat in the egg and molasses. Add the spices, salt, and baking soda and mix well. Add the flour and beat just until combined.

Place about 1/4 cup granulated sugar in a shallow dish. Scoop 1 inch sized pieces of dough into your hands, roll into balls, then roll in the sugar. Place on the prepared cookie sheets. Flatten slightly with the bottom of a drinking glass.

Bake about 10 minutes, just until the cookies are set. Cool on a wire rack.

Makes about 32 cookies.

Ice Cream Sandwiches

For the ice cream sandwiches, use about 1/4 cup dough for each cookie. Roll in the sugar and flatten as above, but increase the baking time by about 2 minutes.

Once the cookies have cooled completely, Place a scoop of softened ice cream or frozen yogurt onto the center of one and place another cookie on top (about 1/4 cup). Press gently to sandwich them together. Place on a cookie sheet. When all of the sandwiches have been made (work quickly), place the cookie sheet in the freezer for at least one hour, or until the cookies and ice cream are frozen solid. Wrap each in plastic, place in a large sealable bag, and freeze until needed.

Makes about 8 large sandwiches.

CSB Annoucement

While I haven't posted any new recipes in the last few days, it's certainly not for a lack of cooking/baking! I have been very busy with my usual domestic activities, and have also been getting ready for company and a kitchen inspection. I finally took the plunge and got my kitchen certified! This means that I can now legally take snacks and/or treats to my kids' classrooms, and I can sell baked goods to the general public.

While I do not want to bite off more than I can chew, I do recognize that making a little extra money would be nice, especially if it off sets the cost of the kitchen license! So I have started a CSB (community supported bakery), which will begin the first Tuesday in October. If you'd like to know more about my CSB, you can read about it here. Baking is a hobby for me, and I give so much away as it is that it would be nice to get my fix, not waste it, not have to eat it all, and share the treats with people who would normally not get to sample them at all.

I am hoping for a small number of clients, just enough to keep me busy, but not so many that I can't do the things for my family that I currently do (my first, and most important job, is being a stay-at-home-mom, after all!). So if I post a little less often here, then you can still follow the kinds of things I'm making at my new site, http://kfallscsb.blogspot.com. Cheers!

Chocolate, Marshmallow, and Caramel...

Yesterday I made a batch of marshmallow and let it sit overnight to set up. This morning I cut it in chunks and cooked half of it with some butter to use as a base for Rice Krispy Treats. Now, these aren't your typical Rice Krispy Treats! These are vanilla-y and rich, and use chocolate-flavored cereal instead of the plain rice, and they have a swirl of leftover burnt caramel sauce throughout. I have tried making regular Rice Krispy Treats with the homemade marshmallow before, skipping the step of letting it set up overnight, and the result was a gooey mess without the right texture once it was all done. It's worth it to take the extra time! Yummm.

Crispy Cocoa Treats with Burnt Caramel Swirl

about 27 large marshmallows (1/2 a 13x9" pan recipe)

3 tbsp unsalted butter

4 cups chocolate flavored crisp rice cereal, such as Envirokids Koala Crisp

3 tbsp burnt caramel sauce, or your favorite prepared variety

Grease your pan of choice well and set aside. I used an 11x7" glass pan, but if you like thicker bars, use an 8" square pan.

In a 3 quart saucepan, melt the butter over medium heat. Stir in the marshmallows until melted and mixed with the butter. Remove from the heat and stir in the cereal. Drizzle about 2 tablespoons of caramel sauce over the top and fold it in, not mixing too thoroughly. Pour into prepared pan.

Grease one hand well and press the cereal mixture firmly into the pan. Warm the remaining sauce in the microwave for a few minutes, if necessary, and then lightly drizzle it over the top of the treats using a spoon. Let sit until completely cool, then cut into squares.

Refreshingly Cool

Yesterday I returned from a few days spent in Portland with my sister. I was supposed to be helping her move, and while we did work pretty hard for a while, we soon ran out of boxes. Luckily, just about everything was packed and had been hauled up to the living room for loading, but without transportation (her husband took the truck, their lone vehicle, to work that morning) we were at a stand still. So we headed downtown to do a little shopping and grab some lunch.

There's some really great stuff downtown, if you don't already know. First off, Penzey's has recently opened a store on 10th!! I was stoked, and we made that our first stop. Transportation is pretty much free, so while we did do tons of walking, it was nice to hop on a street car if needed. There are many great sit down restaurants in and around Portland, but my favorite way to grab a bite is at the many local food carts. What a wonderful idea!

The food carts are a great way for smaller businesses (often one-man or woman operations) to sell their specialties. Because it's usually the owner working, the food is prepared with care and so much...soul. The ingredients are most often top-notch and they want you to return, so customer service is fabulous. I like that I can get an assortment of wonderful treats (and even the savory stuff qualifies as treats here), not have to hop restaurants, and a full meal costs around $10.

One cart I often return to is the soup wagon. Now, I like soup, but I'm not obsessed with it by any means, especially on a 90 degree day. But that afternoon they were serving chilled varieties that were absolutely to die for, and very refreshing as well, and also glasses of watermelon lemonade. We finished our summer soup and sandwich fix with a cup of handmade frozen yogurt from another cart topped with fresh organic blueberries (the young, cute guy had even cultured the mixture himself).

As a treat for my family upon returning home, I whipped up an ice-cold pitcher of Watermelon-Mint Lemonade, inspired by my afternoon indulging in the food cart fare. It's slightly sweet, deliciously cooling, and might just be better than the glass I had the other day....

Watermelon Mint Lemonade

8 oz lemon juice*

5 cups watermelon puree (place chunks in a blender and pulse until liquid)

5 1/2 cups water, divided

3/4 cup sugar**

few sprigs mint***

Place 1 1/2 cups water in a saucepan and bring to a simmer. Add the sugar, stir to combine, and simmer until dissolved. Add the mint, cover and let steep 30 minutes. Strain.

Meanwhile, strain the watermelon puree to remove seed pieces. Pour the juice into a large pitcher and stir in the lemon juice. Add the mint syrup and the 4 cups water; stir to combine. Serve over ice, or chill until needed.

*Juicing fresh lemons always provides the best flavor, but it can be difficult to get a good price when it's out of season (citrus is a winter fruit). 1 lemon equals about 1/4 cup juice, so you'd need to buy 4-5 whole lemons. The bottled varieties, including organic brands, have preservatives in them and taste cooked. Bottles of Minute Maid Lemon Juice are available in the freezer section, by the juices, and don't have anything but the lemon juice in them.

**I used evaporated cane juice to make the simple syrup. Agave works well also (or even honey), but start with 1/2 cup to make sure the final lemonade isn't too sweet. You can always stir in more later, if needed.

***Use whatever fresh mint you can get. If you are growing it, even better. I use apple mint for the lemonade, but pineapple mint would be fabulous too.

Biscuits With A Smoky Twist

I made these biscuits for dinner to go alongside a bowl of garden-fresh soup and a pile of salad, but they would be equally wonderful for breakfast or to grab on the way out the door for a quick lunch also. They're light and flaky while still being somewhat whole grain. If you can find granulated maple sugar, use it in place of the turbinado sugar called for in the recipe.

Smoky Bacon and Cheese Biscuits

1 cup whole barley flour

1 cup cake flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt (smoked or regular)

1/2 tbsp turbinado (raw) sugar, or granulated maple sugar

4 tbsp cold butter

1/3-1/2 cup grated smoked cheddar cheese, such as Tillamook

3 slices bacon, cooked until crisp, cooled, and chopped

2 tbsp fresh chopped chives

1/2 cup sour cream

1/2 cup milk

Preheat oven to 375 degrees.

In a large mixing bowl, stir together the barley flour, cake flour, baking powder, baking soda, salt, and sugar. Cut in the butter until the mixture resembles fine crumbs. Stir in the cheese, chives, and bacon pieces.

Whisk together the sour cream and milk. Pour into the dry mixture and stir to combine. Turn out onto a floured cutting board and knead a few times. Pat into a rectangle and cut into 8 squares. Place biscuits onto a lightly greased cookie sheet.

Bake 12-16 minutes, or until the tops are lightly browned. Serve warm.

A Healthy, Tasty Zucchini Bread Recipe

For breakfast today I made a healthier version of Zucchini Bread. I know that canola oils are better for us than fats that are highly saturated, but the versions of zucchini bread of the past are a little too oily for my taste. Sometimes they're soggy as well, and I actually never cared much for the stuff growing up. Of course, as an adult with large quantities of the squash in the summertime garden, and a husband who loves the bread (especially slathered with cream cheese), I figured I should make up a version that I can enjoy as well.

Zucchini Bread
This recipe is easily converted to muffins. Grease the muffin tin, or line it with papers. Bake for 20-25 minutes.

1 large zucchini, about 1 lb
1 cup whole wheat or whole wheat pastry flour
1 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp allspice (it seems like a lot, but it's perfect)
1/2 tsp salt
3/4 cup sugar*
1/4 cup plain nonfat yogurt
2 eggs
1 tbsp lemon juice
4 tbsp butter, melted
2 tbsp unsweetened applesauce

Preheat oven to 375 degrees. Grease an 8" loaf pan and set it aside.

Slice the zucchini in half. Using a spoon, scoop out the seeds (but not too much of the flesh). Grate the seeded zucchini. Place it in a colander and press to squeeze as much water as you can from it.

In a large mixing bowl, stir together the flours, baking soda, baking powder, cinnamon, allspice, salt, and sugar.

Whisk together the yogurt, eggs, lemon juice, butter, and applesauce. Pour into the dry mixture and add the zucchini shreds. Fold and stir just until thoroughly moistened (don't overdo it).

Pour into the prepared pan and bake 40-45 minutes, or until a toothpick comes out clean. Remove from pan and cool on a wire rack.

Toasted, chopped walnuts are a good addition as well, if your children like them! (My daughter picks them out.) Use about 1/3 cup.

*Original zucchini bread recipes call for up to 1 1/2 cups of sugar. That is way too sweet for me, but you can add more sugar to this recipe if desired without any issues.

Too Much Time In The Kitchen!

Pictured is a little cake that I made for my younger sister and her husband to help celebrate their move to the house they just bought (their first). I am flying up to help them move tomorrow night, and I thought it would be nice to bring along a sweet treat as a housewarming gift.

Of course, it was also my excuse to experiment with fondant a little, since I have virtually no experience with the stuff! Well, I did make it one time a few years ago to cut little bats out of it for my son's Batman cake, but that was the extent of it. It's a lot of work compared to a buttercream icing (because you get to make that too), and it's kind of tricky to get just right. I won't buy the Wilton concoction that is supposedly edible...it's expensive and it doesn't taste good. People end up peeling it off and throwing it away. What a waste!

There's a really great tutorial on making marshmallow fondant here. It just takes a lot of time and is very messy. But, it tastes great, is relatively easy to work with, and is very inexpensive. My daughter's birthday is coming up in a few weeks and I have a plan for the type of cake I want to do for her, which uses fondant for a smooth finish. So I needed some practice before a stressful party day, and bringing my sister and brother in law a cake seemed like the perfect excuse!

I made a chocolate cake in an 8" pan and 12 cupcakes so my husband and kids wouldn't feel slighted (and to share with friends). To keep the cake moist I followed a trick professional bakeries use, which is to drizzle a simple syrup over the warm cake.* I infused that with Grand Marnier for a subtle hint of orange flavor. Then I cut the cake in half so it'd be two layers.

Next I made the French Buttercream Icing, only I infused the milk with a large pinch of crumbled saffron as I was cooking it with the flour for the base. That filled and crumb-coated the cake, and then I topped it off with the naturally colored fondant.**

I did try one cupcake to see how they the flavors played together, and they're divine! Yum. I made it a day in advance to see how the cake will be tomorrow night; fondant is supposed to seal the cake and keep it moist up to three days. It could be useful to make my daughter's cake a day in advance also if it's just as good then! I have found that the cardboard bakery boxes sold at craft stores work really well in keeping cakes fresh also. Check the comments in a day or two to see if the cake held up on the plane and how it tasted on day two.


*I know syruping a cake sounds like the cake would turn out soggy, but it doesn't! Many bakeries do this to their cakes so they stay fresh and moist, even after being cut. The trick is to add the syrup when the cake isn't hot, but still very warm. Then it binds to the crumb perfectly.

**I bought my natural food colors at King Arthur Flour, but Whole Foods, Market of Choice, and some other well stocked natural foods stores carry them as well. Expect them to be more subtle and pastel than artificial colors. (Just don't EVER get the green. It's more chartreuse...yuck!)