Tidbits for Cakes, etc.

I have been really, really busy this week! While my posts have been less frequent, I have still been very active in the kitchen. I have just been making easy things that I can throw together; nothing too special that I care to post about.

There is a fundraiser event coming up this Saturday that I have been helping out with. In addition to many other things I'm doing for this, I am donating several cakes and other goodies to be auctioned off. In preparation, and in trying to keep somewhat ahead of the schedule, I have been making one or two things each day, ahead of time. Obviously I wouldn't want to make the fresh items this early, but the treats that will hold well will save me oodles of time if done in advance.

A wonderful cake filling that many people would never think of is whipped creme fraiche. It holds very well for long periods of time, unlike whipped cream, and has a flavor with an unexpected depth to it. I made too much last spring and left it, sweetened and whipped, in my refrigerator for a few days. It was still perfect! Of course, I would never do that intentionally, as it only takes a few minutes to whip up, but it does take 24 hours to "brew" on the countertop. Once it's been cultured, it will keep, covered in the fridge, for two weeks. Try it plain as a garnish for soups or instead of sour cream or mayonnaise in a chicken or potato salad. Once it's been sweetened and whipped, it makes a fabulous topping for strawberries or other fresh fruit, or even as a base for a luscious mousse.

I have also made some candied lemon peel. The first time I did this, I was skeptical. Lemon zest does give great flavor to cakes and other baked goods, but I really don't care to eat it plain. I was so happy that I gave it a try, however! It makes a stunning garnish for cakes and other desserts, holds up well for several weeks, and is absolutely delicious. Like sweet lemon head candy. Yum!

Creme Fraiche

Stir together:
1 cup whipping cream
2 tbsp buttermilk

Cover bowl with a sheet of paper towel or a clean dish cloth. Leave it, undisturbed, on the countertop for 24 hours. The good bacteria need time to multiply; you won't get sick!! It will have thickened considerably. Cover tightly and refrigerate up to two weeks.

To use as a cake filling:

Add 2 tbsp sugar, 1/4 cup powdered sugar, and 1 tsp vanilla. Using an electric mixer, starting on low and increasing to high, whip until soft peaks form. Serve, fill your cake, or cover tightly and chill up to two days (or maybe a bit longer?).

Candied Lemon Peel

Use as a garnish for lovely desserts or enjoy as a special treat by itself!

Wash and scrub two lemons, preferably organic. Using a vegetable peeler, remove zest in long, wide strips. Use as-is or trim and slice into long, even strips.

In a small saucepan, bring to boiling:
3/4 cup water
1 1/2 cups sugar

Once the sugar has completely dissolved, stir in the lemon peel. reduce heat and simmer lightly for 40 minutes. Remove from heat and allow to cool completely in the syrup. At this stage, you may leave it in the syrup for up to three weeks. Otherwise, remove strips to drain on a paper towel. For glossy pieces, allow to air dry on a rack or waxed paper (after draining), or roll them in sugar for an artful presentation.

If you choose to leave the candied peel in the syrup, it may crystallize a bit, making it difficult to remove the strips without them tearing. Heat slightly in the microwave to dissolve, then proceed.

Enchilada Night!

Many people have given me delicious enchilada recipes, and I do make most of them on occasion. I like to rotate versions, however; there are so many possibilities and variations that one will never get in a rut or be bored with using only one recipe.

For red sauce-coated enchiladas I prefer corn tortillas. The sauce softens them, soaking in, and creates a wonderful flavor and texture. This time I made a beef version, but chicken, pork, or a vegetarian variation would be delicious as well. I like to cook a large roast (or a whole chicken) all day in the Crock-Pot, until the meat falls apart. You can throw the meat in with some salsa or chopped veggies and forget about it until later in the afternoon. I used a chuck roast, one chopped onion, some green chilies, two chipotle peppers (slow cooking mellows the spiciness), and some crushed tomatoes, let it cook all day, and then shredded the meat. The chili sauce is reminiscent of the tasty canned stuff, but much better for you, easy to make, and a wonderful not-too-spicy flavor.

Beef Enchiladas in a Red Chili Sauce

1 12 oz package corn tortillas (or 2 pkgs if you'd like a second pan to freeze)

colby jack cheese, shredded (about 2 cups)

sour cream

chopped or sliced olives

meat from a 4 lb roast, cooked and shredded (approx weight)

Preheat oven to 350 degrees

In a large saucepan, combine:

3 tbsp canola oil

1 tbsp flour

Stir until no lumps remain, using a whisk, cook 1 minute, then add:

1/4 cup chili powder (I used 2 tbsp New Mexico and 2 tbsp Ancho)*

Cook 30 seconds, until fragrant.

Whisk in:

2 cups beef broth

10 oz tomato paste

1/2 tsp granulated garlic

1 tsp oregano

1 tsp cumin

1/2 tsp salt (optional, depending on the amount of salt that's in your broth and tomato paste)

Cook over medium heat until slightly thickened and combined.

Spray a 13x9" pan lightly with canola oil. Spread about 1/2 cup sauce in the bottom, just enough to lightly coat the surface. Set aside.

To assemble enchiladas:

Heat a griddle over high heat. Turn heat down to medium and warm tortillas a few seconds on each side, until pliable. Place in a towel to keep warm. Fill with a small scoop of beef (approx 1/4 cup) and about 1 tbsp of cheese. Roll and place in prepared pan, seam side down. Repeat with remaining tortillas.

Pour half of the enchilada sauce over the tops, spreading to coat completely. Sprinkle with more cheese. Cover tightly with foil and bake 30-40 min. Let stand 5 minutes before serving. Top with sour cream and olives.

If you'd like an easy dinner option for the future, freeze the remaining meat for tacos or another recipe (you will probably use only half for the one dish of enchiladas). Or, while the first pan is in the oven, heat a second package of tortillas, fill, and use the rest of the sauce. Cover tightly and freeze for a hectic night. I was able to make a second pan in under 10 minutes, which still left me enough time to get a salad together and make a quick dish of mashed beans. Allow about one hour to bake the frozen enchiladas.

*I buy New Mexico chili powder in the Mexican Foods section. It's sold rather inexpensively in plastic bags with the other Mexican spices. The Ancho chili powder comes from Penzey's. Be sure to use powder from actual chilies and not a mixed chili powder (like McCormick). The pre-mixed varieties have other spices added and extra salt.

Revisiting Childhood...

For anyone who knows me personally, or if you've been reading my blog for a while, then you should have an idea of the wide range of recipes that I post (sometimes being on the odd side). With the exception of cakes, I am always trying to find ways to incorporate whole grains and use less fat, while maintaining a focus on taste and quality foods.* So the following recipe may shock some. Please let me explain...!

First of all, I am an American and I was raised with All-American foods (or "foods"?), and those items are part of our culture whether we like it or not! I want to expose my children to every type of cuisine, and I don't want to exclude them from everything their peers have. I believe in moderation and finding substitutes for the less healthy processed foods, even if it means spending more time making them from scratch.

We rarely have hot dogs. I get absolutely disgusted whenever I pass by a hot dog stand, just thinking about what is lurking underneath that "skin." I buy "hot dogs" every six months or so, just as a treat for my family, if we're going camping or if I want to make wiener wraps in the winter. The difference is how rarely I purchase them, and when I do, I buy very expensive franks, found in the natural foods section at our grocery store. We prefer the buffalo hot dogs, which have very few ingredients, just meat, spices, and salt, and a fraction of the sodium, fat, and calories that Ball Park or the other brand names contain (and no nitrates!). If they're paired with something whole grain and lots of vegetables they actually make a very healthy dinner. Tonight I enclosed my family's wiener wraps with a cheesy biscuit dough made from barley flour, served with organic ketchup, homemade mustard, a mixed green salad, oven fries, and home-canned pears for dessert.

Not-So-Classic Wiener Wraps

Preheat the oven to 425 degrees. Grease a cookie sheet.

Combine in a large mixing bowl:
1 1/2 cups barley flour (or whole wheat)
1/2 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp mustard powder
2 tbsp powdered buttermilk**

Using a box grater, grate 3 tbsp cold butter over the flour. Toss to combine. Grate about 3/4 cup sharp cheddar cheese over the mixture; toss.

Pour 3/4 cup water into the center; stir to combine (it doesn't need to come together entirely yet).

Turn out onto a lightly floured surface and knead lightly until a smooth dough has formed. Pat into a large circle. Cut the circle in half, then in half again. Continue cutting into 8 triangles.

Open a package of 8 high quality hot dogs, preferably nitrate-free. Place one on the wide end of a triangle of dough; roll up. Place on the cookie sheet and repeat until all eight have been rolled.

Bake 12-16 minutes, or until lightly browned. Cool slightly before serving.

*I have tried recipes for cakes made with whole grains and they have turned out very tasty. They just leave me with a heavy feeling, and I prefer not feeling so...full after a small piece! I ultimately came to the conclusion that we don't eat cake very often (although I do make a lot for other people), and we consume a lot of whole grains all day, every day. So if we're going to have cake then we'll have cake!!

**In place of the buttermilk powder and water, you may use 3/4 cup fresh buttermilk if you have it on hand.

Cheesy Biscuits With A Crunch

It is snowing outside. Brrr! I was fortunate enough to be back in Portland the last few days, and it was sunny and warm. A return is inevitable, however, and so today I am back to my usual activities, grocery shopping, laundry, house cleaning, kid wrangling, and meal preparations. My husband isn't feeling well, so I am making a classic chicken soup to help him combat the impending sinus infection and some warm, cheesy biscuits to go alongside. My house smells heavenly!

Parmesan-Pine Nut Biscuits

Toast 2-4 tbsp pine nuts in a skillet over medium heat. Turn out onto a cutting board, chop coarsely, and let cool.

Preheat oven to 400 degrees.

Stir together:

2 cups white whole wheat flour

1/2 cup all-purpose flour

2 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

Cut in 4 tbsp cold unsalted butter until mixture resembles coarse crumbs.

Stir in cooled pine nuts, 1 tsp crumbled dried rosemary, and 3/4 cup grated parmesan cheese.

In a measuring cup or small bowl, mix together:

1/2 cup milk

1/2 cup sour cream

1 egg

Pour into dry mixture and stir until thick. Turn out onto a clean counter top and knead gently until all crumbs have been incorporated. Shape into a rectangle and cut into squares with a bench knife (or use a biscuit cutter).* Place on a greased baking sheet.

Because the wet ingredients are so thick, your measuring cup should be well coated. Using your fingers, lightly brush the remaining milk mixture over the tops of the biscuits. (Or, just brush with more milk.) Sprinkle with a little parmesan.

Bake 20-25 min, or until the tops are beginning to brown. Cool slightly, then serve while warm.

*I like to cut biscuits into squares or rectangles with a knife instead of using a round cutter. When a cutter is used, it seals the edges and the dough doesn't rise quite as high. They are still tasty, however, and rounds are certainly a more traditional way of doing things, so do what makes you happiest!

The kids loved it, afterall...

I set our dinner plates on the dining table. My son walks up, takes one look and says "Oh, gross, Mom. We're supposed to eat that? Ewww! What is it?"

Now, I fully deserve this. I gave my mom a lot of grief as a very picky eater when I was little, so comments like my son's actually make me smile inside, as I think of the revenge my mom must be enjoying. My response is along the lines of: "Just try it. Remember? Sometimes things look odd when they're actually very good."

"What is it?" He says. And then, before I can respond, "Mmmm, this is really good!" (shovel, shovel) "Really good! Yum!" (shovel, shovel) And my two-year-old daughter is inhaling the spinach and chicken over rice too, as fast as she can.

I have enjoyed introducing my children to various spice combinations from before they were born, and we always seek out ethnic cuisine when traveling. Indian food is nothing new for them. I have, however, just started dabbling in cooking more interesting combinations, mostly because we don't have anything other than a lone Japanese restaurant, a few typical Chinese greasy-out-of-a-box options, and lots and lots of Mexican food available here. I simply get to missing the flavors of more exotic fare between trips. When I cook this type of food at home, however, I don't use hot chillies and I am very cautious with the cayenne pepper. I feel that getting my kids used to the different flavor combinations is the important part, and as they acquire a taste for spicier things then I will increase the heat. So far it's worked; they are willing to try new things (no matter how odd they might look at first) and they usually enjoy them. I always have the hot sauces available for my husband, and if you prefer spicier combinations, please add more cayenne to taste and use a chili pepper with more heat (like a serrano or jalapeno).

Indian-Spiced Chicken with Spinach

8 oz spinach leaves, well cleaned
2-3 garlic cloves, minced
1 tbsp grated fresh ginger
1 chili pepper (I used an Anaheim because they're more mild, but use whatever you prefer)
1 onion, finely chopped
1 bay leaf
1 tsp each: Garam Masala, ground coriander, cumin, turmeric, and paprika
1/8-1/2 tsp cayenne pepper
1 cup chopped tomatoes (canned or fresh)
1/4 cup plain yogurt, plus more for serving
1 1/4 lbs boneless skinless chicken thigh meat, cut into large chunks
salt and pepper, to taste
cooked brown rice

Place the spinach in a large saute pan with a little water. Cover and cook on high a few minutes, until wilted. Transfer to a food processor and add about 1/4 cup of the remaining cooking liquid. Add the chili, garlic, and ginger; process until smooth.

Wipe out the pan. Add 1-2 tbsp oil and heat over med-high. Saute the onion until translucent. Add the spices and the bay leaf; cook and stir about 2 minutes longer. Add the tomatoes and simmer 2 minutes longer, breaking up with a spoon.

Pour the spinach into the pan, bring to a simmer, and cook an additional 5 min. Add the yogurt, 1 tbsp at a time. Stir in the chicken pieces. Lightly simmer about 30 minutes, covered. (The chicken will be done before the 30 min, but the extra time allows it to get very tender and flavorful.)

Serve on top of the rice. A mango lassi (yogurt and mango blended into a delicious drink) makes it even more appealing to kids!

Makes 4 servings.

Coconut-Lime Layer Cake

In honor of St. Patrick's Day, we had some family members over for a wonderful dinner of baked brie with spiced apples and toasted walnuts, home-cured corned beef, cabbage, potatoes, carrots, salad, Irish Soda Bread, and the first organic strawberries of the season (I can NEVER resist, let alone wait three more months for the local ones!). Because we have two birthdays within a week of each other, I needed to make a layer cake, preferably something festive to go with the theme of the day. My first thought was chocolate with an Irish Cream filling, but one of the birthday people isn't a fan of chocolate cake! I ended up making a coconut lime cake, with just a hint of coconut flavor in the cake itself, a lime curd filling, and a meringue buttercream icing. Normally I try to not use artificial food coloring, but the natural green is more of an unappetizing chartreuse and the color of the filling was a bright yellow. It needed to be more festive for the special day! The cake, filling, and icing recipes are my own creations; enjoy!

Basic Yellow Cake

Heat oven to 350 degrees. Grease two 8 or 9" round pans, line with parchment, and lightly grease the parchment.

Cream 1 1/2 cups sugar with 1/2 cup softened butter. Add 2 eggs, one at a time; beat well to combine. Add two egg yolks; beat well. Add 1 tsp vanilla (or coconut).

Beat in 3 1/2 tsp baking powder and 1 tsp salt. Add 2 1/2 cups cake flour and 1 1/4 cups whole (or 2%) milk. Beat on low speed 30 seconds to combine, scraping sides of bowl as needed. Turn speed to high and beat three minutes.

Pour batter into pans. Bake 30-35 min. Cool completely IN the pans.

Citrus Curd Cake Filling

In a small saucepan, stir together 1 cup sugar and 1/4 cup plus 1 tbsp corn starch.

Stir in 3 beaten egg yolks, 2/3 cup water, 2 tsp shredded lime or lemon peel, and 1/2 cup lime or lemon juice. Whisk over medium heat, stirring constantly, until thickened and bubbly. Transfer to a glass bowl, cover, and chill for at least 2 hours.

Makes enough to fill a four layer cake. (About 1 1/2 cups.)

Meringue Buttercream Icing

4 egg whites, at room temp

1 1/2 cups sugar, divided

1/3 cup water

2 tsp vanilla

1 cup butter, at room temp, cut into small pieces

Beat egg whites with an electric mixer (preferably a stand mixer with a whisk attachment) until soft peaks form. Beat in 1/4 cup sugar, scraping sides as necessary, until glossy and stiff peaks form. Set aside.

Combine remaining 1 1/4 cups sugar and water in a small saucepan. Cover and bring to a boil. Remove cover and attach a candy thermometer (you may need to tilt the pan for the last few minutes to get an accurate reading; it will still boil fine). Cook without stirring until 240 degrees.

Very carefully, with beater(s) on low, pour syrup into the egg whites, being careful to pour it directly into the whites and not down the side of the bowl. Turn speed to high and beat until stiff and glossy.

Add 2 tsp vanilla. With mixer running, add butter one piece at a time. The meringue will appear to break, but have a little faith! Beat at high speed about 10 minutes, until thick and spreadable.

Makes enough to frost one layer cake. (Make extra if you want to do a lot of decorating or use it for filling as well.)

Melt-In-Your-Mouth Chicken

I absolutely MUST share this fabulous chicken recipe I made tonight. The ingredient combination is one that caught my eye a few weeks ago, but I just haven't had the chance to make the dish until this evening (or afternoon, actually). Poulet a la Nicoise means simply "chicken prepared in the style of Nice (France)," but naturally I made a few adjustments to suit what I thought would be a better result. The original recipe calls for garlic cloves to be left in their skins, but the chicken practically melts off the bone, so it makes for a bit of a mess when serving. I think it's better to remove the skins and have the garlic turn to roasted mush, blending in perfectly with the rest of the stew. Also, you may use prosciutto or pancetta instead of bacon, but I like to limit our exposure to nitrates and haven't been able to locate a nitrate-free pancetta yet...if one even exists! I am fortunate to have access to wonderful, locally made, thickly cut, nitrate-free bacon, and that's what I used tonight. Serve with a crusty baguette and a green salad or roasted green beans for an outstanding meal.

Poulet a la Nicoise

In a dutch oven, saute in 1 tbsp olive oil:
3 slices thickly cut bacon, diced
1 small carrot, diced
1 cup red pearl onions, peeled (leave whole)

Remove from pan when bacon's crispy and the carrot is softened. Add 1 tbsp olive oil and saute until golden brown:
1 head garlic, broken into cloves and peeled
1 chicken, cut into 8 pieces and skin removed

Turn off heat and slowly add:
1/4 cup brandy

Place pan over med-high heat until brandy has reduced to 1-2 tbsp. Add:
1 cup diced tomatoes in juice
1 cup white wine (chardonnay was fabulous)
1 tbsp orange juice
pinch orange zest
1 tsp tarragon
1 tsp thyme
1 tsp crumbled sage
2 bay leaves

Add the reserved bacon mixture and bring to a boil. Place in a 325 degree oven for 1 hour.

Meanwhile, parboil 1 lb small fingerling or new potatoes. After 1 hour, add potatoes to the stew and place in the oven for an additional 30-45 minutes.

Just before serving, add 1 can of drained artichoke hearts, 2 tsp capers, and 1/2 cup chopped olives (use your favorite type). Heat through, sprinkle with parsley, and serve.

Makes 4 servings.

"Hamburgers, please!"

My son loves beef, especially steak and hamburgers, but I usually do only one beef dish per week. He specifically requested burgers for tonight, so this afternoon I made some kaiser rolls to use as buns. I have tried many different basic roll recipes and have found that some are too sweet, some fall apart easily, some literally disintigrate as you try to bite into the sandwich, and some are too heavy or flat to make a good base. Kaiser rolls are simple and fit the bill perfectly. These are soft, tender, and mild flavored with a not-too-crispy crust, and they hold up to even the drippiest of toppings well. I make them in the summer often for hamburgers, veggie burgers, and also as a wonderful accompaniment to grilled peppers, onions, brats, and whole grain mustard.

Usually we'll serve a steamed vegetable or salad with a burger, but both children asked for fries tonight, so I decided this would be a kind of slower fast-food substitution meal. I cut up potatoes and spread them on an oiled cookie sheet, spritz with more oil, season, and bake. Even as a guise for junk food, this is still a pretty healthy dinner. An added bonus: my kids won't bug me for Happy Meals (well, for another few weeks, at least, and then I can just repeat with another burger night)!

Homemade Kaiser Rolls

Combine and set aside until foamy, about 5 min:

1 cup, plus 2 tbsp very warm water

2 1/2 tsp active dry yeast

2 tsp sugar

In a large mixing bowl, place:

2 cups whole wheat white flour

2 1/2 cups unbleached bread flour (King Arthur gives the best results)

scant 2 tsp salt

3 tbsp softened unsalted butter

1 1/2 eggs, beaten (save the other 1/2 for brushing later)

Pour the proofed yeast mixture into the flour. Stir, mix, and knead by hand or mixer until you have a smooth sturdy, elastic dough. Cover and let rise for 1 hour.

Shape into 8-10 buns; circles for burgers or snake shapes for brats. Score the tops with a sharp knife. Brush with the reserved beaten egg and sprinkle with poppyseeds. Cover and let rise 40 min-1 hour.

After the buns have risen for about 20 minutes, preheat the oven to 425 degrees.

Bake rolls 15 minutes, until golden on top. Remove from cookie sheet to a wire rack and cool completely.

Makes 8 large buns (or 10 average size).

Another Warming Soup For A Freezing Day

Every year I get to go somewhere for a few days...alone. No kids, no guy...just me (and whomever I get to visit). This year I went north, to Portland, Oregon, to spend a few days with my younger sister. She spent the last 10 years living in New York and has only been back on the west coast for about six months, so she's eager to share her discovery process with anyone who may (or may not) be game. We walked our legs off and had a very good time, eating delicious vegetarian fare and checking out various shops and dog-friendly restaurants (yes, you actually take your mutt in the eatery with you).

One of the awesome dining options Portland has to offer are the mobile dining cars. What a great opportunity for someone who doesn't want the overhead of a large restaurant but still would like to dabble in food service! They are scattered everywhere throughout the city, some in clusters. We had a drizzle-y lunch at SW 5th and Stark, being tempted by numerous amazing options. I found an amazing soup cart that offered me samples of all FOUR of their soups; I ended up choosing the Red Lentil and Cauliflower, a Vegan option that was heavenly, warming, and satisfying. I was inspired to make my own for my family upon returning home, and I jazzed my version up by including coconut milk and sweet curry powder.

Coconut Curry Soup with Red Lentils and Cauliflower

1/2 of a yellow onion, chopped
3 garlic cloves, minced
1 rib of celery, sliced thinly
1 carrot, chopped
3 tsp Sweet Curry Powder (Penzey's blend)
1/2 head cauliflower, chopped
3/4 cup red lentils
6 cups vegetable broth, plus more to thin, if desired
14 oz lite coconut milk
salt and pepper, to taste

In 1 tbsp olive oil, saute onion over medium-high heat until translucent. Add garlic and stir until fragrant, about 30 seconds. Stir in curry powder. Add remaining vegetables, lentils, and 6 cups broth.

Bring to a boil, then reduce heat and simmer until the lentils and veggies are tender, about 25 minutes or so. Puree in batches in a blender, adding a bit more broth if necessary.

Return to soup pot, stir in coconut milk, and heat over medium, stirring. Do not boil! Add salt and pepper to taste.

Delicious Cupcakes filled with Buttercream and dipped in Mocha Ganache

I happened to have about 1 1/2 cups of French Buttercream icing leftover from last weekend's cake in the fridge. It doesn't keep forever, and I wanted to use it up in some scrumptious way. Plus, I have some of the new King Arthur Unbleached Cake Flour that I've been wanting to try out. Next week I am making a birthday cake for my husband's grandpa, but I get a little anxious when trying out new ingredients for an event that matters, so I needed to give that new flour a test run. Cupcakes are a great way to check how a recipe will work out, and they can be frozen and tossed in a lunchbox later on.

I was so pleased with how the new flour tested. I used the same yellow cake recipe I always do, only with some flours the tops will be flat across the muffin tin. I like a domed top and a fine crumb. These baked into the most beautiful cupcakes I've made yet. I'm sold! Unfortunately, the cake flour is only available through the mail, it's expensive, and I have to pay shipping charges. Once in a while I'll enjoy using it, especially when I want stellar results!

Now, I did use the same basic yellow cake recipe that I use for vanilla cakes, but with just a few adjustments. I added a bit of almond flavor, used the cake flour instead of all-purpose, and had to increase the amount for the right structure, since cake flour is so much more fine than regular. Absolutely outstanding!

Moist Cupcakes with Mocha Ganache

Preheat oven to 350 degrees.

Line 12 muffin cups with papers.*

Cream 1/4 cup softened butter with 3/4 cup sugar.

Beat in 1 egg and 1 egg yolk. Add 1/4 tsp vanilla and 1/4 tsp almond extract. Beat well to combine.

Add:

1/2 tsp salt

1 3/4 tsp baking powder

1/2 cup plus 2 tbsp milk (whole or 2%)

1 1/4 cups cake flour (or 1 cup plus 2 tbsp all-purpose)

Beat on high speed three minutes, scraping sides as needed. (If you under or overbeat the batter, your results will change.) Divide between muffin cups. Bake 20-25 minutes. Cool completely in the pan on a wire rack (this keeps them nice and moist).

If filling the cupcakes with buttercream, attach a mid-size circular tip to a pastry bag. Fill with icing. Jam the tip all the way into each cupcake and squeeze until the cupcake begins to slightly bulge. Remove (there will be a little hole at the top of the cake) and set aside.

Mocha Ganache

Melt approximately 8 oz best quality dark chocolate, being careful not to overheat. Whisk in 1/2 cup whipping cream and 1/4 tsp instant espresso powder. Continue whisking until smooth, thickened, and glossy.

Hold a cupcake by the wrapper and dip, swirling in the ganache. Tip upright and if there's a hole where the filling shows through, add a dollop on top to cover it. Set aside. Repeat with remaining cupcakes. Let stand until the chocolate is set, about 10 minutes.

If you'd like to freeze these, place them, unwrapped, on a plate in the freezer. When they're solid, remove and wrap individually in plastic or foil. Seal all in a zip-top baggie and refreeze.

These defrost nicely; the chocolate will be perfectly set and not bleed or get all over the wrapper once defrosted.

Makes 12 cupcakes.

If you have extra ganache, put the bowl in the fridge until solid. Scoop into balls, roll in cocoa powder, and...VIOLA! An added bonus: Truffles! :)

*I use the brown muffin cup liners sold in the natural foods section. They're silicone lined and work very nicely. If you choose to use the standard colored papers, lightly spray with canola oil before filling. Then your cakes won't stick to the sides!

Beer...Really?

I wasn't going to post tonight, but I got into a conversation with a cousin on facebook about this evening's dinner. So I'll keep this short and sweet, and you can enjoy this fabulous chili that I took from the San Francisco Chronicle Cookbook.

White Chili

Beans:
1 lb Great Northern beans
8 cups water
1/2 cup chopped onion
2 garlic cloves, minced
pepper
1 tsp salt

Rinse and pick through beans. Place in a large pot. Add the water, onion, garlic, and a grating of pepper. Simmer for 2-3 hours, until the beans are tender. Add the salt during the last 30 minutes of cooking.

While the beans are cooking, make the chili:
Place in a large pot:
12 oz Mexican beer (like Corona)
2 cups diced onions
1 1/2 tbsp minced garlic
1-2 jalapenos, seeded and diced
1 cup diced red bell pepper
4 chopped Anaheim chiles, roasted, peeled, and seeded
1 tbsp dried oregano
1 tbsp cumin

Simmer for 10 minutes, then add:
1 1/4 lbs diced raw chicken (although, I cooked mine and shredded it)
2 cups chicken broth
2 tbsp ground New Mexico chile

Simmer for 15 minutes.

Place 1 lb tomatillos, 1 cup cilantro, and 1 tbsp rice vinegar in a food processor. Process into a salsa consistency; add to pot. Add the drained, cooked beans, and simmer for 20 minutes. Taste and adjust seasonings, adding up to 1 tsp salt, if needed.

Sprinkle individual bowls with sharp white cheddar cheese, sour cream, and cilantro, if desired.

Serves 6.

Macaroni & Cheese, Revisited

A few months ago I received a Williams-Sonoma catalog in the mail. I always enjoy seeing what the newest gadgets and state-of-the-art cookware is, so I had to carve a few minutes into the afternoon to check it out. Sadly, the company has started to cave to the overpriced "gourmet" pre-made mix clientele, but occasionally they still throw a fabulous, made-from-scratch recipe out there. Such is their Cauliflower Mac & Cheese. I know the title sounds unassuming, but when I looked over the ingredients I knew I had to give it a try. But I didn't want to have a heart attack in the process, and because the original recipe uses over 2 tsp salt, oodles of butter, white pasta, whole milk, tons of pancetta, AND heavy cream, I couldn't conceive making it without lightening it somewhat in the process. I suppose vegetarians could omit the pancetta, but it gives such amazing flavor and depth to this dish that it would be a little sad! If there is a suitable substitute out there, however, I will gladly give it a try! (Please let me know.) Here's my lighter, healthier-but-still-delicious version....

Cauliflower Mac & Cheese

Preheat oven to 375 degrees.

Toss together in a small bowl and set aside:

1 1/2 cups fresh whole wheat bread crumbs (about 2 slices)

1 tbsp dried parsley (if fresh is in season, use it!)

pinch salt

few twists freshly ground pepper

1 tbsp canola oil

While preparing other ingredients, cook 1 lb brown rice pasta according to manufacturer's directions. (Whole wheat overwhelms the cheese sauce; brown rice is healthier than white pasta and doesn't get soggy or gummy. It also compliments the cauliflower very well...think cheesy rice!)

Julienne 4 oz pancetta. Fry in a large saute pan until browned and crispy. Remove and drain on paper towels, reserving the grease in the pan.

Remove the florets from one head of cauliflower, chopping them into bite-sized pieces. Saute in the reserved grease until browned, just a few minutes (add 1 tbsp canola oil if it seems too dry). Add 2 tbsp water, cover and let steam over medium heat for about 5 minutes. Transfer to a 13x9" pan.

In the same saute pan, melt 3 tbsp butter. Add 1/4 cup flour; whisk to combine. Whisk in 2 tbsp white wine and 4 cups lowfat milk (I used 1%). Cook until thickened, about 10 minutes.

Meanwhile, grate 7 oz Gouda and 7 oz Fontina cheese (you want to have about 5 cups total). Add to the thickened milk, stirring until melted.

Stir in:

1/8 tsp nutmeg

1/8 tsp cayenne

1 tsp sea salt

pepper, to taste

Stir the pasta and pancetta into the sauce. Pour over the cauliflower, carefully folding to combine. Sprinkle with the bread crumb mixture. Bake for 30 minutes.

Serves 10-12, supposedly, but mac and cheese goes pretty fast in our house, even with leftovers! (One more reason to lighten things up a bit.)

Making The Perfect Buttercream Icing

I have to admit...I was a little sad when I handed this cake over to my son's school for tonight's fundraiser. It's so pretty! I volunteered to donate a cake to use as one of the many prizes for this evening's Family Fun Night. This particular one is a four layer chocolate cake that's filled with French Buttercream Icing and Newman's Own chocolate sandwich cookies (or remotely "healthier" Oreos).

People have been asking me about my frosting recipe for a while, but I haven't had the chance to bake many cakes recently. I tried to be very descriptive when detailing the steps needed to walk you through it, and if you follow them EXACTLY you will have the most fabulous icing created to frost your cake with! Whatever you do, do not get antsy and cut the beating time short. You cannot overbeat, but it is very easy to not give it enough time. Use a good quality butter, of course, and your favorite sugar. I use evaporated cane juice, and the first time I did I was afraid my frosting wouldn't be white, but it turns out fine (because ECJ is a slight tan color from being less processed than regular sugar). Here goes, and please pay close attention!

French Buttercream Icing

1 cup milk (whole or 2% ONLY)

1/4 cup all purpose flour

1 cup sugar

1 cup softened butter (leave it on the counter overnight, if possible)

1 tsp vanilla

Such odd ingredients, right?! Trust me, it's FANTASTIC. They come together to create a frosting that glides on a cake smoothly, freezes well, and is stable at even the hottest temperatures for hours. Have a little faith!!

Whisk together the flour and milk in a small saucepan. Continue whisking, constantly, over medium heat until thickened enough to coat a spoon. (Do not walk away or you will end up with massive lumps...whisk continually.) Remove from heat and let stand until cool.

Combine the vanilla, butter, and sugar in the bowl of a Kitchenaid mixer fitted with the whisk attachment. Turn speed to the highest setting and beat for at LEAST five minutes, or until very fluffy. Scrape sides of bowl occasionally.

Pour the milk mixture through a sieve (very important or you'll end up with bits of icky flour decorating your cake). Add to sugar, turn speed to high, and beat for about 10 minutes, scarping bowl occasionally. It should be doubled in volume, fluffy, and the sugar should be dissolved when it's ready. Add any colors, beat some more, and frost your cake!

For ease in frosting cakes, I always bake ahead of time and freeze the layers (well wrapped). This makes it possible for me to bake the lovely desserts with small children on the loose; I can bake one day and frost another! I then do a quick crumb coat, a very thin layer of icing, and pop it back into the freezer to set up. Finishing the frosting and decorating is easy, as the icing glides on and smoothes well with no crumbs in sight!

Please let me know if you attempt this recipe and how it turns out! It seems a bit daunting at first, but is so worth it! Now that I have it down, I rarely make the powdered sugar buttercreams. They don't "glide" on the cakes as this one does, and they're a lot sweeter. This also makes a wonderful filling (think chocolate cupcakes filled with this and dipped in ganache!)

This recipe makes 3 cups of icing. If I'm making a layer cake, such as the one above, and want to fill it with the buttercream, I will make a larger quantity. To fill and frost 4 layers, make 1 1/2 times the amount needed, and if you'll be wanting lots more to decorate with, double your amounts. But if you're planning on using a different filling, the standard recipe will give you enough icing to frost and decorate. It pipes on exceptionally well.

Soup's On!

It snowed this morning. It didn't stick, but after a weekend with some drizzle up in Portland, OR and then returning home to cold wetness here too...well, I have been in the mood for soup. I started digging through my cookbooks, and couldn't find the perfect recipe. I wanted something simple, not too creamy, and with a little bite. I made up a corn soup that's reminiscent of a chowder, throwing in a bit of chipotle powder, and then decided it needed something more. Out came the Tillamook Vintage White Extra-Sharp Cheddar, which turned out to be a perfect match.

Chipotle Corn Soup

1 tbsp butter
1 cup chopped onion
2 garlic cloves, minced
8 cups frozen corn (four 10 oz pkgs)
4 cups lowfat milk
1/8 tsp ground chipotle, plus more to taste (Penzey's is a good source)
1 tsp salt
1/2 cup grated extra sharp white cheddar cheese
white pepper, to taste
cilantro, for garnish

Saute the onion in melted butter until translucent, adding the garlic as it's about done, stirring for 30 seconds. Transfer to a blender. Add 4 cups corn and 2 cups milk; puree. Strain through a sieve into a soup pot and discard solids.

Add remaining 4 cups whole corn kernels and 2 cups milk to the soup pot. Stir to combine over medium heat until hot, being careful not to boil. Stir in cheese. Season with salt, chipotle, and white pepper. Garnish with fresh cilantro and more chipotle powder, if desired, and serve.