Cookie...or just a sweet?

How are meringues classified? Most cookbooks call them cookies, but the typical cookie has some sort of fat for a binding agent, flour, and usually a leavening chemical, such as baking soda. They're definitely not a candy; too fragile and delicate, plus they're not cooked to normal candy specifications. Their origins are contested, too. Some say they were created by a Swiss chef, some Brits claim their invention, and the French seem to be the most famous for using them in all sorts of delicious ways. I always thought it had to be some nutty French chef with big forearms who was really, really bored. Why else would someone think to whip the heck out of eggs whites, BY HAND, until they became a magnificent treat? Whatever the case, and wherever they came from, I am eternally grateful for the inventor(s).

Crispy meringues are one dessert I can eat a TON of. I choose not to complicate things, as I adore plain vanilla, but there are so many baking variations and serving options that a baker could go crazy experimenting. Chocolate, nut extracts, coconut, citrus flavors.... Not to mention pairing meringue baskets with lemon curd and fresh berries. After I made these cute little hearts (Valentine's Day is coming up!), I had a vision of them sitting atop a cute pillow of chocolate mousse with a drizzle of raspberry, or just floating in a strawberry sauce or soup. But I keep eating them, and they are just SO GOOD by themselves that I decided not to mess with the extra prep today. Meringues are light, sweet, and easy...the perfect treat!

Meringue Hearts

3 egg whites, at room temperature

1/2 cup sugar*
1/2 tsp cream of tartar

1/4 tsp vanilla

red sanding sugar, for decorating, optional

Preheat oven to 200 degrees. Line 2 baking sheets with parchment and set aside.

Beat the egg whites at high speed until soft peaks form. Add the cream of tartar and vanilla; beat to combine. Very slooowly add the sugar, 1 tbsp at a time, until stiff peaks form and the mixture is bright white and glossy, scraping the sides of the bowl as necessary so the sugar dissolves.

Transfer to a pastry bag fitted with the tip of your choice. Pipe hearts onto parchment-lined baking sheets. Sprinkle with red sanding sugar, if desired. Bake for 1 hour 20 minutes. Leaving the pans in the oven, turn off the heat and let them dry 1-2 hours. Makes about 44 meringues.

These stay the crispiest if they're not covered. I have a problem with leaving them on the counter (ahem, every time I walk by I grab one), so mine just stay in the oven for "storage." They rarely last more than one or two days anyway!

Meringues are very versatile for piping. You can make santa hats, shamrocks, flowers.... Very fun!

*I have switched from regular sugar to evaporated cane juice, a more "natural" alternative. I was a little worried that the meringue would be darker, due to the tan tinge of the sugar, but they turned out perfectly. Regular sugar works great, of course, too.

Bananas and Chocolate for Breakfast!

I have never been a fan of banana bread. It's too...banana-y, too dense, too oily.... Do I sound picky yet? So when I came across a recipe in my EatingWell cookbook a few years ago, I wasn't thrilled about trying it. It is a super healthy variation on banana muffins, and because EatingWell has so many awesome recipes, I did give it a try. It immediately became a favorite for my children, so whenever I have two ripe bananas lying around these are usually made for breakfast. Surprisingly, I even enjoy them! You can check out the original recipe for Banana-Bran Muffins, or for an even healthier version, try mine!

100% Whole Grain Banana-Chocolate Chip Muffins

Stir together in a large mixing bowl:
1 3/4 cups whole wheat PASTRY flour
1 cup unprocessed wheat bran
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 cup dark chocolate chips (or chopped chocolate)
1/2 cup turbinado sugar
1/3 cup chopped walnuts or hazelnuts, optional (toasted=even better!)

Whisk together in a measuring cup:
1 cup buttermilk
2 eggs
1/4 cup canola oil
1 tsp vanilla

You can stop here, covering the wet ingredients and refrigerating until the next morning, preparing the pan, and setting your oven on its Delay-Start mode (I would never bake breakfast foods if I didn't pre-measure things the night before).

Mash 2 large, ripe bananas (1 cup). Stir into the buttermilk mixture and pour into the dry ingredients. Stir just until combined, being careful not to over-mix (this will result in tough muffins, as the gluten gets more developed the more you stir, mix, etc.).

Divide between 12 greased or papered muffin cups and bake for 17-20 minutes.

Notes on ingredients/substitutions:
The tiny bit of chocolate makes children (and adults) feel like they're getting a treat, even though the amount is minimal. You could substitute applesauce for some of the oil, but with the banana it produces a very wet muffin. This is my favorite version of the recipe, and I have tried many different ways of making them! The sugar could even be reduced to 1/4 cup, but keep in mind that the granules in turbinado sugar are very large (making it seem like you're using more than you actually are), and if you're expecting a sweetly balanced breakfast bread you may be disappointed with the reduction.

100% Whole Grain Goodness

When I began making my own whole wheat bread several years ago, I tried many different recipes to find one that had excellent texture, was flavorful, and rose nicely. That's an easy solution to find if you use a bit of all purpose flour in the mix, but I wanted a good 100% whole wheat loaf! I finally managed to come up with a combination that fit my criteria, and I have been baking this recipe for years now. Occasionally I will get bored and make different varieties, like honey oat or seven grain with seeds, but I always come back to this one. You'll have two loaves; I let them cool completely and then freeze one so I'm not baking bread every week. It tastes just as fresh when defrosted, and the crust is still crunchy. (The crust will soften as it sits in a bag on the counter, however.)

100% Whole Wheat Bread

Combine and let stand until foamy, about 5 min:

2 1/2 cups very warm water

2 tbsp active dry yeast

1/4 cup honey

In a large mixing bowl, combine:

6 1/4 cups white whole wheat flour*

1/4 cup dry nonfat milk

2 1/2 tsp salt

2 1/2 tbsp vital wheat gluten**

Once the yeast mixture is nice and foamy, pour into the center of the dry ingredients. Add 1/4 cup canola oil. Stir and knead in a mixer or by hand until you have a soft, smooth, elastic dough. Place in a greased bowl, turning once to coat. Cover and let rise 1 hour, or until doubled in bulk.

Preheat oven to 400 degrees. Grease two 8" loaf pans. Punch dough down and divide in half. Form into loaves (gently), place in pans, cover, and let rise about 40 min, or until the tops are nice and puffy. Do not let it over rise or the center will sink while baking.

Bake at 400 degrees for 15 minutes. Leaving the pans IN the oven, turn heat down to 350 degrees and set the timer for 30 minutes longer. Remove from pans immediately and let cool on a wire rack. If you prefer a satiny crust, brush the loaves all over with melted butter.

Variation:

Seeded Seven Grain Bread

Substitute seven grain flour for the whole wheat (or use a mixture). Add 1/4-1/2 cup nuts and seeds, such as: poppy, sesame, sunflower, pine nuts, and pepitas (pumpkin seeds). My husband LOVES this bread!

*White whole wheat flour is the same in nutritional properties as the standard (red) whole wheat flour. They are just different strains of wheat. The white has a more mild flavor, and the red is a bit more full-flavored. If you choose to use the regular whole wheat flour, please use a good brand (Butte Creek Mill, Bob's Red Mill, King Arthur). I have not had much luck with the cheaper ones (Stone Burr and the other types found in the regular baking isle). When I use the regular whole wheat I also add 1 tbsp molasses to the wet ingredients for balance. The white whole wheat, however, is a great whole grain flour to start with; many lovers of white bread can hardly tell a difference!

**Everybody seems to be afraid of gluten these days, but I don't have any issues with it. Vital wheat gluten is the natural protein found in wheat, and adding it to flour increases elasticity and texture in the bread, also helping the whole grains to rise to a fuller degree. It ensures that you will not be creating a typical dense, crumbly loaf.

Not Your Average Nuggets

I wish I'd thought to take a picture of our dinner tonight, but we were too busy inhaling it to think of sharing it through a blog! Usually when I make up a new recipe it stems from looking at many others and not finding exactly what I want, so I do an ingredient inventory and come up with something that will work with what I have and/or the flavors that I'm going for.

My children love chicken strips, as most seem to. Mine have never had an actual Chicken McNugget, however. I have always breaded and baked ours, turning them into crunchy chicken salads for the adults or letting the little ones dip the tenders in ketchup. Then I stumbled upon a recipe that called for dredging meat in ground hazelnuts. That got me thinking, but I didn't have nearly enough hazelnuts needed. Trader Joes' almond meal came to the rescue! My ingredient measurements are approximate, as I was completely winging it (no pun intended), but yours should turn out just as wonderfully as mine. My two-year-old is not a big meat eater, and she gobbled up two strips happily. That's a record.


Almond-Crusted Chicken Strips

Preheat oven to 425 degrees.

Mix together on a plate:
1 cup almond meal
1/4 cup finely grated romano cheese
freshly ground pepper

Whisk together 2 eggs in a shallow bowl. Next to this bowl, place a plate with about 1 cup all purpose flour on it. Set the plate of almond meal mixture next to those.

Cut two large boneless, skinless chicken breasts into strips (about 1 1/4 lbs, plus I had a few leftover tenders in the freezer that I added to these).

Dredge the chicken in flour, then dip in the eggs, letting excess drip off. Roll in the almond/cheese mixture. Place on a cookie sheet coated with olive oil spray. Once all the strips have been coated, spray with a light coating of olive oil. Bake until the meat is no longer pink in the center and the topping is crunchy, about 20 min (depending on the thickness of your strips, this may take more or less time).

This fed the four of us, and I served it with a drizzle of honey mustard (mix equal parts honey and dijon mustard), a salad of mixed greens, white balsamic and olive oil, maple syrup candied walnuts, apple slices, and a few shreds of smoked cheddar cheese, and red quinoa.

August Treats in January!

I did a lot of food preservation last summer. A LOT. Although, by standards of years past, I'm sure I hardly made a dent in what women used to put up. Regardless, we have been thoroughly enjoying spring and summer produce all winter long! I hate to post recipes for things that are out of season, as I believe strongly in trying to buy local and sustainable foods and other products, but I planned ahead this time! So maybe this will inspire you for this upcoming produce season, and come August you may decide to plan a little trip into the mountains and gather some amazingly delicious huckleberries.

I have been picking huckleberries just about every summer for as long as I can remember. The variety that is in closest proximity to us varies in size; not as big as blueberries, more reddish purple in color, and more tart. They ripen at the end of August, usually. I adore them, and while collecting them takes a long, back-breaking effort, I love the reward of fresh huckleberry ice cream or pie the next day.

Last summer, we spent the night for the first time at Huckleberry Campground. It was nice to not be as rushed, and the kids had a blast. They contributed few berries, if any, but did get to eat their fill and play in the dirt (which was more plentiful than the fruit) in the process. We ended up with enough to make several delicious desserts, pancakes, and a double batch of jam, as well as a few quarts to freeze.

Now it's the dead of winter and I wanted to make something fruity for dessert tonight, but not as buttery as a pie. I made a glazed berry pie in a graham cracker crust, and I reduced the sugar from my usual recipe. While I wouldn't call it "healthy," it is a great light option for a yummy, satisfying dessert. You may use frozen blueberries, but the flavor will be sweeter and incomparable to huckleberries. Wyman's Wild Blueberries come the closest; they're small wild berries from Maine, sold in a blue bag in the Natural Foods freezer section. Or you can just drool now and wait until next summer.... ;)

Glazed Huckleberry Pie

Make the graham cracker crust:

Puree one package insert of graham crackers* in the food processor (or by smashing in a plastic bag) until they're fine crumbs.

Add:

3 tbsp canola oil

3 tbsp honey, rice syrup, or agave nectar

Pulse to combine. Spread in the bottom and up the sides of a greased 9" pie pan. Bake at 350 degrees for 10 min. Let cool.

In a medium saucepan, stir together:

3 tbsp corn starch (I used more than usual to compensate for frozen berries and their juices)

1/2 cup sugar or evaporated cane juice

Add 1 cup water, a pinch of kosher salt, a pinch of dried lemon zest, and approximately 4 cups (1 qt) frozen huckleberries. Cook, stirring, over medium heat until juices turn clear, mixture begins to bubble and thicken. Remove from heat and pour into pie shell. Let stand until cool and jelled, chilling if desired.

*New Morning graham crackers are great because they don't have any funky additives or partially hydrogenated oils.

Breakfast of Champions

A few weeks ago, my guys needed an excuse to get outdoors, and so planned a quick overnight winter camping/ rabbit hunting trip. Nobody wants to be standing out in the freezing weather cooking breakfast, so I sent along some homemade protein bars, fruit, and yogurt to get them started for their second day. I don't eat granola bars very often, if ever, but they like to have them around for a quick breakfast or grab-and-go snack; I keep them individually wrapped in the freezer. I really have no idea how long they'll last because they disappear so fast!

Even though these have some interesting ingredients (ahem, TOFU!), they won rave reviews with my guys' friends, and I was even asked for the recipe from one who is not really a health nut in the least...he certainly doesn't eat a lot of whole grains and such.

I make my own granola, but you are most welcome to use store-bought. You may need to reduce the sugar in the bars, depending on the sweetness you desire. See my notes below for the harder to find items.

Granola

Preheat oven to 350 degrees.

On a large, rimmed baking sheet, combine:
2 cups old-fashioned, rolled oats
1/2 cup unsweetened coconut flakes
1/2 cup sliced almonds (or other chopped nuts)

Warm 1/4 cup honey, then stir in 2 tbsp canola oil and 1/2 tsp vanilla or almond extract. Drizzle over oats and stir well to combine.

Bake 16-20 minutes or until toasted, stirring occasionally. Stir in 1 cup dried fruit and let cool completely. These will be crunchy around the edges, but soft and chewy in the center.


Flavor ideas:
Dried Blueberry-Almond, Tropical Fruits with Toasted Macadamias, Dried Cherry-Almond (when cool, add in a handful of choc chips), Mango Pecan, Cranberry Walnut w/Orange Zest. (In the picture above, I used sliced almonds, chopped hazelnuts, cranberries, blueberries, and raisins.)







Protein Bars

Whisk together:
1 pkg soft tofu (12 oz)
3 eggs
1/2 cup peanut or almond butter, optional


Add:
2 1/2 cups granola
1/2 cup whole wheat flour
1/4 cup wheat germ
1/2 tsp salt
up to 1/2 cup brown sugar
1 cup soy protein powder*
up to 1 cup additional nuts or dried fruits
1/4 cup chocolate chips or chopped chocolate, optional

Spread in a greased 11x7" pan (parchment paper on the bottom). Bake 35 minutes. Let cool in the pan about 5-10 minutes. Score into bars, then turn onto wire rack to cool completely. (Place rack onto top of pan, then flip over.) Makes 8 large granola-sized bars, but you may decide to make yours smaller for kiddos!

*I bought my soy protein powder directly from Bob's Red Mill. It doesn't have any added ingredients. I think whey protein powder (or hemp?) would work just fine as well, and they can both be bought in the natural foods section. Look for them by the whey/dietary drink mixes, but make sure you get just straight protein and not all the added flavors and stabilizers!

Chocolate Lover?

I do post a lot of chocolate recipes, and I will continue to do so as time goes by. I should give a bit of explanation before I do too many more, however, just so everyone knows where I'm coming from.

I have never been a big fan of chocolate. Surprised?! As a child I would trade my sister for any of her hard candies at Halloween, gladly reliquishing any candy bars or M&Ms that may have found their way into my bag. As I got older and was exposed to better quality chocolates, I began to develop a taste and appreciation for various varieties (always dark, occasionally white, never milk).

Somebody introduced me to Godiva. I think it must've been my older sister, but whomever it was...maybe she shouldn't have!! I loved going to the boutique in Pioneer Place (Portland, OR) because I could buy just one or two chocolates. That little fix would get me through a whole year! I finally began to branch out and try other varieties, but mostly because they were gifted to me and I wanted to use them. Things do not get better with time, especially sitting in the baking cabinet! I began to experiment and see what recipes I would actually enjoy eating.

Now I keep several varieties on hand; currently I have Merckens, Guittard, Scharffenberger, Dagoba, Ghiraradelli chips...and the powdered cocoas, both natural and dutch-process from Penzeys. One would think I am a total chocolate nut! To be honest, I have been trying varieties out side-by-side to see which I like best, so my supply right now is a bit of an anomaly.

The quality of the chocolate you choose for any recipe is a very important factor. How good do you want your end result to be? If you only want a so-so product, then use a so-so chocolate (you know, Western Family chips!!). Otherwise, stick with the good stuff and you'll be rewarded with a fabulous cake, brownies, cookies, etc.

Do I eat the stuff I make? I always try it. I love one piece of cake, maybe one or two cookies. But by the time I'm through with the fuss of making whatever it may be, I've usually gotten my sensual fill. Chocolate smells amazing! Then I'm set for quite a while...although, I don't seem to be able to go a whole year anymore on just one or two truffles!!

The Perfect Chocolate Fix

Have you ever glanced at a recipe and then completely written it off, just because it sounds too odd to be good? Sometimes the "odd" ingredients can blend together so well that the end result has become this medley of complex flavors that are, well, to die for.

This is why it took me so long to make the cookies below, and also because they have pretty expensive ingredients. I tend to keep all of these things on hand now, mostly because I love having a well-stocked baking cupboard, but also because these are the ultimate in comfort for a friend having a rough time, or as a gift just because. They are absolutely amazing.

Chocolate Cookies "To Die For"

1/2 cup dried currants

2 tbsp Kahlua

2 oz unsweetened chocolate, chopped*

4 oz bittersweet chocolate, chopped*

3 tbsp unsalted butter

7 tbsp flour

1/4 tsp baking powder

1/4 tsp salt
1/8 tsp cinnamon

1/2 tsp freshly ground pepper (yes, PEPPER!!)

pinch cayenne pepper

2 eggs at room temperature

3/4 cup sugar

2 tsp vanilla extract

1 cup chocolate chips*

Preheat the oven to 350 degrees. Line baking sheets with parchment.

Combine the currants and Kahlua and heat in microwave for about 45 seconds (or on the stovetop till warm). Combine the unsweetened and bittersweet chocolates and butter and melt, stirring until smooth. Set aside to cool.

Combine the flour, baking powder, salt, and spices; stir to blend.

Beat the eggs and sugar together until thick and pale, about 5 minutes. Add the vanilla and melted chocolate; stir to combine. Fold in the flour mixture. Gently stir in the currants, any remaining Kahlua, and the chocolate chips. (The dough will be loose at first, then thickens as it sits.) Drop by spoonfuls onto cookie sheets.

Bake 8-10 minutes, until the tops are shiny and the cookies are slightly puffy. Let cool 5 minutes before transferring to racks to cool completely.

*As with any recipe that calls for chocolate, the better quality you use, the tastier the resulting product! Scharffenberger, Guittard, Merkens, and Green and Black's are all good choices. (Ghirardelli is OK; I like to use a higher quality for the melted chocolates and the Ghirardelli semi-sweet chips for the rest of the recipe.)

Homemade Yogurt (Edible Bacteria!)

We've been eating homemade yogurt for a while now, and I think I can safely say that I've got a really good, easy recipe. We invested in a yogurt maker, a contraption that heats to the perfect temperature for incubating the bacteria needed to culture the milk, a year or so ago, but you can also use a food dehydrator on the "yogurt" setting, a heating pad, a thermos, or you can even set it on a warm radiator. The key is to maintain a temperature of 108-112 degrees for 8-12 hours. Personally, I like the flavor and consistency best after it's gone the whole 12 hours. I also add nonfat dry milk (any brand) to help it thicken, and I've noticed that when I add jam to the mixture the pectin gives an even better set. While you can use any type of milk, I have found that skim, or nonfat, creates a texture simliar to...snot. But with a little fat in the mix, it's completely different! We love having the healthier, lower-sugar yogurt. The store-bought brands are just too sweet now that we're so used to this tasty stuff!

Vanilla Lowfat Yogurt

In a large glass bowl, combine:

4 cups lowfat milk (I like 1%), warmed, but not boiling (I usually do about 1 1/2-2 min in the microwave)
1/4 cup honey or sugar (or to taste)
1/2 cup nonfat dry milk
1/4 cup plain yogurt
1 tsp vanilla

Using a hand mixer or blender, mix at high speed until foamy and the dry milk has dissolved. Pour into glass jar(s) and incubate 12 hours. Cover and place in refrigerator until chilled.

Variation: For fruit flavored yogurt that's a bit more gelatinous, warm 1/4-1/2 cup jam in the microwave so it's softened. Omit the vanilla (although it's great with cherry jam) and adjust the sweetener according to your taste. Mix thoroughly and proceed as directed. We like cherry-vanilla, raspberry, huckleberry, apricot-mango, strawberry-rhubarb, etc.

Jumping on the Bandwagon

I try to not follow too many trends, or at least to stay somewhat ahead of them as they happen, but there has just been so much buzz about Julia Child recently that I finally caved in and made her version of Beouf Bourguignon. I don't believe I've made any of her recipes before, which is slightly odd for me because I really vary my style of cooking so I never get bored.

I did read the book Julie and Julia by Julie Powell, right when it first came out several years ago, and the movie was very entertaining as well. I can't say that either necessarily inspired me to start in on French cuisine, but once you hear about a certain dish so much it's hard to continue to ignore it, especially if it's as tasty as it's cracked up to be! Which it is. And then some. Set aside a day when you can devote several hours to cooking to try this; it takes a looong time, but is so worth it, and it's perfect to serve to company. I used a really good Chianti, and I served this with a leftover baguette, steamed broccoli and boiled yukon gold potatoes tossed with butter and parsley. Here's the link....BoeufBourguignonalaJuliaChild . Enjoy!

Spice It Up!

I am a huge fan of really good spices. My mother-in-law introduced me to Penzeys a few years ago, and after just a few smells of her spices I was hooked! What a difference it can make to a recipe to use fresh, aromatic flavors instead of the older run-of-the-mill grocery store varieties that usually don't even have that much of a scent. Now, you may be thinking that spices cost a fortune, especially when you're trying to establish a collection for various cooking and baking needs, but Penzeys is very reasonable. In fact, they're actually much less than McCormick or even the organic blends in the baking aisle, especially if you buy a larger package than just the standard 1/4 cup jars. I buy many of their straight spices and blends and store what doesn't fit in the jars in the deep freeze. It stays fresh that way and I always have a back up.

It costs even less if you don't replace all of your spices at once (besides, that's kind of silly and wasteful). I slowly upgraded my collection, and every time I placed an order I allowed myself one new flavor to experiment with, such as a sweet curry powder, white pepper, or Smoky Seasoned Salt, and, as an added bonus, they usually throw in a free sample of one of their specialty blends! I pay shipping, but you can check their site to see if a retail store is near you.

No, I'm not working for them or anything; I have found I cook even more than I did before because of how wonderful they can makes dishes taste! Try just one (like cinnamon), and you'll see what I mean!

Dark and Dangerous Cinnamon Rolls

I REALLY wish I could take credit for the name of these cinnamon rolls, but alas, this recipe is also in the King Arthur Whole Grain Baking Book. I did mention I love that book, right?! I promise I will post more of my original recipes; I just happened to have a sweet craving today and so one of these will work for a combo dessert/snack/grain serving for my lunch!

These buns are 100% whole grain, with no refined flour added. If you're not really into whole wheat because of its notorious heaviness, or if you're just starting to dabble in baking with it, this is an awesome recipe to fool the pickiest of eaters! Lots of sugar and fabulous cinnamon tends to have a great masking quality! I used Vietnamese cinnamon this time to give them a little bite, but typical store-bought will work fine too, if you make sure and use all that's asked for!

To make cutting them easier, I like to use a long piece of dental floss or thread, sliding it under the rolled log, crossing the ends (like you'll tie it), and pulling quickly. Then they won't get smashed! Oh, and don't roll the dough too tightly to begin with or you'll have goo oozing everywhere and, once baked, the centers will pop up. Loosely rolling the log keeps the filling in place and ensures even baking. These rolls keep well, getting even better the next day.

For the record, I don't make these very often (because of the amount of sugar). When we would like them in the morning for breakfast, they do really well rising in the refrigerator overnight. I cut them into buns and place them in a pan, covered with plastic, and chill. I get up an hour or two before they'll be baked to allow them to rise at room temperature, and also set the oven to preheat. This step makes it much more realistic to have them for breakfast (as opposed to a mid afternoon snack/lunch that I'll be having today). These are the best!!

Dark and Dangerous Cinnamon Rolls

Combine and let stand 5 min:

3/4 cup, plus 2 tbsp warm water

5 tbsp honey

2 tsp yeast

In a large bowl, place:

3 1/2 cups whole wheat or whole wheat white flour (a bit milder in flavor)

1/2 cup old-fashioned rolled oats

3 tbsp potato flour

1/4 cup nonfat dry milk*

1/2 tsp salt

4 tbsp softened butter, cut into 6 pieces

1 egg yolk (reserve the white for the filling)

Mix 1/4 cup orange juice into yeast blend, then pur into dry ingredients. Mix and knead by hand or mixer until you have a soft, smooth dough. Cover and let rise 1-2 hours until puffy, but probably not doubled in bulk. While the dough is rising, make the filling.

FILLING:

Stir together 1 egg white, 1 cup packed brown sugar, and 2 tbsp cinnamon.

Lightly grease a 9x13" pan.

Gently deflate the dough, and transfer it to a lightly floured surface. Roll and pat it into a large rectangle, about 12x16" (although, I usually do mine a bit smaller for larger rolls). Spread the filling over the dough, making sure it's even and all the way to the edges.

Starting with the long edge, roll the dough loosely into a log. Gently cut it into 12-16 pieces.

Place the buns in the prepared pan, spacing evenly. Cover and let rise 1 to 1 1/4 hours. Near the end of the rise, preheat oven to 350 degrees.

Bake the buns until they're golden brown on top, 25-28 minutes. Remove from the oven, let sit for about 3 minutes, and then turn them out onto a wire rack. Invert onto a second wire rack and let cool a bit. Make the icing.

ICING:

Beat together:

2 cups powdered sugar

2 tsp vanilla

2 tbsp melted unsalted butter

pinch of salt

2-3 tbsp milk, or enough to make a spreadable icing

Spread on lukewarm buns and serve immediately. Or, let cool completely and then cover with plastic for a few days (if they last that long).

Nutrition info based on 16 buns. Per 1: 288 cal, 5 g fat. Not too bad, especially considering they're technically "good" for you!! ;)

*A note on the nonfat dried milk: While Western Family and Carnation sell big boxes of the stuff, I have found that the finer "grain" of Bob's Red Mill's or King Arthur Flour's brands give some recipes a better rise, resulting in a better final product. (Like these rolls...I buy Bob's Red Mill products in our grocery store's natural foods section, but they're also available here: http://www.bobsredmill.com

The Commitment Baguette

I am a big fan of http://www.eatingwell.com/ (and their publications), so tonight I made their Cheddar-Cauliflower Soup to have with some fresh whole wheat baguette and a salad of mixed local greens with pomegranate seeds, toasted pine nuts, goat cheese, and a simple dressing of pomegranate vinegar and olive oil.

A few years ago I stumbled on a copy of King Arthur Flour's Whole Grain Baking Book in our local library. My mom bought me a copy because I loved it so much, and the library ended up stocking two because I'd had it checked out for so long!! This book has wonderful ways to incorporate more whole grains into one's diet, and while the whole wheat baguette recipe isn't 100% whole grain, it is fabulous and a treat when I have the forsight to make it. Yes, forsight. Because it takes 3 days to get to its best flavor! So please, PLEASE plan ahead or it's just not worth it!

Wheat Baguettes

Combine 1 cup whole wheat flour, 1/2 cup water, and a pinch of yeast. Cover with plastic and let sit at room temperature overnight.

The next morning, combine:

the pre-ferment

1 cup luke warm water

1/4 cup orange juice (it mellows the wheat flavor)

1 1/4 cups whole wheat flour

2 1/4 cups unbleached bread flour

1 1/2 tsp salt

1/2 tsp yeast

Knead until smooth and elastic. Place in a covered greased bowl and let rise about 4 hours, turning and deflating the dough once every hour.

Divide into three equal pieces. Cover and let them rest for 15 minutes. Roll each into long loaves, 12-16" in length, depending on your tastes (more or less crust, thicker loaf, etc). Cut one or two shallow slits with a sharp knife into each baguette. Place onto a greased or parchment lined baking sheet, cover and let rise for 30 minutes. Place in refrigerator OVERNIGHT. (I told you these take commitment! But they're worth every step.)

The next day, let the loaves rise for 1 1/2 hours at room temperature. About 1/2 an hour before you're ready to bake them, preheat the oven to 425 degrees. Uncover and, using a pizza peel, slide them onto a baking stone (or just put the pan in the oven). Bake about 23 minutes, or until golden brown and hollow when tapped. Cool on a wire rack. Makes 3 delicious loaves of baguette.

For the crispiest crust: I use a few different products to help out the artisan flavor. First, instead of using plastic wrap in my rising steps, I place the loaves in a couche, a well-floured baker's cloth. It also make them a bit sturdier to move, if needed. Second, I bake them on a baking stone or in a perforated pan; both give similar results. Third, I toss a bit of hot water into the bottom of the oven (1/2 cup or so) to create steam just as I'm about to close the door.

White Chocolate Creme Brulee

I have a divine appreciation for outstanding desserts, and creme brulee is one that tops the list. It is so easy to make and has so few ingredients that it's virtually flawless if baked correctly.



Tomorrow night I'm having some friends over for dinner, so I wanted to have a pre-made dessert on hand. Well, when I say pre-made, that means that I pre-made it, not the grocery store!! I have some leftover raspberry sauce, so I thought white chocolate something or other would go well with that...finally settling on the creme brulee.



The trick to fabulous desserts (or any food, really), is the quality of your ingredients. I used the best white chocolate I could find, which happened to be Green and Black's (in the natural foods section of the grocery store). It is so smooth, has a lovely balance, and has little specks of vanilla beans throughout which give the final dessert an extra special touch. If you don't have access to Green and Black's, Callebaut, or one of the other fine chocolates, PLEASE check the labels and find a brand that is PURE white chocolate. I know it sounds simple enough, but most varieties in the grocery store are actually vanilla flavored SHORTENING. Yuck. Even Ghirardelli chips are (but the white chocolate bar is pure). An inexpensive alternative that I often use for dipping and cookies is the Albertson's Essensia brand; for less than $3 you're getting the pure stuff, in easy to melt chips.



Baking the custards in a water bath replicates cooking over a double boiler; gentle heat that ensures no cracking and even baking. I put a towel in the bottom of the pan so the ramekins don't slide around and slosh their contents, or get water into the custard mixture. Other ways to minimize sloshing and/or drips are to fill the pan with boiling water while it's IN the oven, and when they're done, use a baster to remove some of the water before you lift it out. Also, I am lucky enough to have one of those nifty little kitchen torches, but you can steal your husband's blow torch from the garage! Just be careful! You can also butter a piece of foil, sprinkle sugar on it, and broil it (watching carefully) for a few seconds, and then cool it on a wire rack. Enjoy!


White Chocolate Creme Brulee

Preheat oven to 300 degrees.

Whisk together 6 egg yolks, 2 cups heavy cream, 1 tbsp pure vanilla extract, and 3 tbsp sugar. Set aside.

Coarsely chop about 8 ounces good quality white chocolate (two 3.5 oz bars will work fine). Melt, stirring constantly, in a double boiler over lightly simmering water. Remove from heat and whisk in cream mixture until thoroughly combined.

Divide between 6 ramekins. Line a 13x9" pan with a cloth and place the filled cups onto the towel. Place in the pre-heated oven and quickly fill larger pan with boiling water until it reaches halfway up the sides of the custard cups. Bake 40-50 min, or until the center is still loose but the edges are set. (It kind of looks like Jello.) Remove from the water bath and chill for at least 2 hours.

Just before serving, sprinkle with about 1 tsp sugar. Hold the torch close, until sugar turns brown, but doesn't burn, moving it back and forth to caramelize the top. Serve immediately, or the caramel will melt into the dessert.

Whole Grain Biscuits for a Frosty Evening

Tonight's dinner is soup-and-salad; easy, warm and so tasty! I'm making Rhubarb-Lentil soup (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1734288), a favorite of mine, and even though rhubarb is technically out of season, I happened to freeze a bunch last summer! We will also be having whole grain biscuits and an easy spinach salad with feta and toasted pine nuts.

I have come up with a very tasty version of buttermilk biscuits, using whole grain barley flour instead of whole wheat. The barley gives a subtle flavor difference, not quite as nutty, but also lends a bit of tenderness to them. Enjoy!

Buttermilk Barley Biscuits

Mix together:
1 1/4 cups whole grain barley flour (Bob's Red Mill)
3/4 cup all purpose flour (so they're not too dense)
1 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt

Cut 3 tbsp cold, unsalted butter into flour mixture until small crumbs.

Pour in 3/4-1 cup buttermilk (or you can use a combination of sour cream and milk, which is also great). Use less liquid if you'll knead and cut them out, or a little more for drop biscuits.

Bake in a 425 degree oven for 12-16 min. I get about 8 biscuits.

My Sister's Birthday Cake

My younger sister asked for an absolute artery clogging, horrifically unhealthy, yet absolutely decadent creation this year for her birthday. I had suggested an ice cream cake; this way I could make it ahead of time and be able to hang out with her while she visited. It turned out great; stout, but so tasty!

Death by Chocolate Cake

Bake the chocolate layer cake:

Cream together:

1 2/3 cups sugar (I use evaporated cane juice)

1/2 cup softened unsalted butter

1/4 cup shortening (use the unhydrogenated kind, like Spectrum)

Beat in 2 eggs, one at a time

Add:
1 tsp vanilla

1 1/4 cups 2% milk

1 tsp salt

1 1/4 tsp baking soda

1/4 tsp baking powder

2/3 cup unsweetened baking cocoa

2 1/4 cups cake flour

1 tsp instant espresso powder, optional (available from King Arthur Flour; it brings out the chocolate flavor, making it more intense)

Beat on low until combined, about 30 seconds, scraping the sides as necessary. Increase speed to High and beat for three minutes, no less! Pour into 2 greased 8" cake pans (I put parchment on the bottom). Bake at 350 degrees for 35-40 min, or until a toothpick comes out clean.

Cool IN pans for a moister cake, or on wire racks for a drier texture. Trim as needed, then wrap well and freeze.

Fill with 2 pints softened Haagen Daazs Chocolate Peanut Butter ice cream. (As my sister wanted!!)

Level, the place top layer on and freeze until firm.

Make the whipped ganache.

Whipped Chocolate Ganache

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

Heat 1/2 cup creamand 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!)

Frost cake quickly, as this icing will become thick and more solid as it sits. I Used Newman's Own Dark Chocolate Peanut Butter Cups for decoration.

Freeze well wrapped until needed! Oh, and don't read the nutrition facts until after you've had a piece!

(For 1/10th of this cake, you're looking at approx 958 calories and 59 grams of fat. YIKES!

Pressurized

I am constantly in the kitchen. I make my family breakfast most mornings, get yogurt incubating or bread rising or whatever else needs to be created going, prepare lunch, and then it's time to think about dinner. So I cook A LOT. And I enjoy baking, which is also done on a fairly frequent basis, but do try to hold back for the sake of my family's health (the sweet side, anyway). Because of this, I am always posting little updates on my facebook account about what I've made.

Well, I guess my friends and family are tired of reading about it...or something, because they've been bugging me like crazy to start a blog. Either that or they've been watching too much Julie and Julia! So I figure that the blog will help give me an outlet in which to post my creations, maybe have a little fun with the typing and sharing, and be a great waste of time for the little (if any) that I have left.