Peanut Butter No-Bake Cookies

gnam gnam/yum yum

Utah has been a wonderful experience for me. It has been just what I needed. And, if I can swing it, I would like to move out here. But, that’s stuff to think through later as I begin negotiations. :) In the meantime, those of us in the house here are on a mission to eat well, live well. Part of this eating well (for me) has been omitting caffeine. No Diet Coke, no Coffee. Phew! That has been a challenge.

Eating-wise, this next one isn’t an issue for me because I don’t eat a lot of bread. Baking-wise? Ugh! What am I talking about? Butter. There is not a stick of butter in this house. Since my home kitchen is more of a baker’s kitchen than a family “use to cook meals” kitchen, I have 5 lbs. of unsalted butter in my refrigerator at any given time. The only evidence of something like butter in the Utah house is I Can’t Believe Its Not Butter spray. (I think I just heard Paula Deen shriek!)

Nonetheless, you can take the girl out of the kitchen, but you can’t take the kitchen out of the girl. I have been dying because my baking has virtually come to a halt over the last two weeks. I am living vicariously by checking blogs and with Just Baking. I did manage to sneak in Vegan cupcakes for Father’s Day, but that’s it. I had to get in there again. Thank goodness for Adam’s girls and for Martha Stewart’s Peanut Butter No-Bake Cookies.

“Adam? Can I make the girls cookies?”
“Sure, but I will have to taste test them.”

Woohoo! No problem. I was off to market. I was going to buy butter!

There I was…walking down the aisle in Draper’s Walmart’s Neighborhood Market when I noticed….wait…didn’t notice my typical Land O’ Lakes boxes. Butter. Where’s the butter? There was Smart Balance, there was I Can’t Believe Its Not Butter, and there was Country Crock. WTF, people? Further proof, other than the zillion cyclists, runners, gym crowds, that this area is filled with health conscious people. So, I caved. I bought the I Can’t Believe Its Not Butter Light tub.

I had my doubts. But, I must admit that there wasn’t too much of a difference with the end product. There is the part where I Can’t Believe Its Not Butter is salted, whereas the recipe called for unsalted. No biggy, though. And, the Natural Peanut butter worked well, too! Next time, I may dunk the whole cube in chocolate and pretend they're peanut butter cups.

Peanut Butter No-Bake Cookies
a (slightly adapted) Martha Stewart Recipe
Makes 40

1 ½ cups old-fashioned oatmeal
1 cup Adam’s Creamy Natural Peanut Butter
1 ½ cups nonfat dry milk
4 tablespoons I Can’t Believe Its Not Butter
2 tablespoons honey
½ cup (about 2 ounces) semisweet chocolate morsels

Heat oven to 350 degrees. Spread oatmeal in an ungreased baking pan, and toast until it is lightly browned, about 11 minutes, shaking once. Set aside to cool.

In a medium bowl, combine peanut butter and nonfat dry milk. Stir in toasted oatmeal, and set aside.

In a small saucepan over medium heat, melt butter. Stir in honey. Pour the butter mixture over the peanut-butter mixture, and stir until well combined. Allow to cool slightly.

Shape into about forty logs, each about 2 1/2 inches long. Place the logs onto a wire rack or a parchment-lined baking sheet, and set aside.

Place chocolate morsels in a small heat-proof bowl or the top of a double boiler, and set the bowl over a pan of gently simmering water. Stir occasionally until chocolate is melted, about 2 minutes. Remove from heat, and transfer melted chocolate to a pastry bag fitted with a #3 plain round tip. Pipe chocolate onto the cookie logs. Serve immediately, or store in an airtight container, refrigerated, up to 1 week.

Bakewell Tart…er…pudding

sensazionale/sensational

It's Daring Baker Challenge time again! I actually baked this at the beginning of the month because I knew I was going to be in Utah. The timing worked out because I was able to bring the tarts to a BBQ. I was thrilled when one of the girls I work with stopped and stated..."Well, this tastes like a Bakewell Tart!" Woohoo! Success, without having to say or write anything.

Before I explain what I did...I must tell you that The June Daring Bakers' challenge was hosted by Jasmine of "Confessions Of A Cardamom Addict" (Canada) and Annemarie of "Ambrosia And Nectar" (UK). They chose a Traditional (UK) Bakewell Tart... er.. that was inspired by a rich baking history dating back to the 1800's in England.

Ok...I completed my tart…er…pudding a little different. Because I was leaving for Utah for over a month, I didn't want to buy any groceries. I also wanted to use up what I had in the house. So, I am sure you can find the original recipe over at Jasmine's or Annmarie's, but I am posting what I did here.

Bakewell Tart…er…pudding
Made one 6” tart and 5 mini tarts

What you need -
1 batch of a sweet shortcrust pastry (recipe follows)
Bench flour
1 cup jam or curd, warmed for spreadability (I used raspberry)
One quantity frangipane (recipe follows)

Assembling the tart
Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the center and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.

Preheat oven to 200C/400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 35 minutes. The top will be poofy and brownish.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

When you slice into the tart, the paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

Sweet shortcrust pastry
Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film
225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract or 1 tsp. vanilla (optional)
15-30ml (1-2 Tbsp) cold water

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes.

Frangipane
Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula
125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing/confectioners sugar
3 (3) eggs
236 ml (8 oz.)
30g (1oz) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in color and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, add the praline paste and the flour. Mix well.

****

Before closing, I must share with you the most phenomenal rainbow I have ever laid my eyes upon. I couldn't get a complete shot and a picture could never do it total justice, but the rainbow below came out after a pretty blustery storm here in Sandy, Utah. It was a full double rainbow that had me in awe as it waved at us from the mountains. Its shear beauty has left me stunned.... another reason why I think I need to move here.

Have a great weekend, everyone!

Quinoa Cakes with Eggplant-Tomato Ragù and Hiking at Donut Falls

rilassante/relaxing

My stay in Utah has been one of self-reflection and an opportunity to prioritize life, yada..yada...yada. With my quest to return to "inner-simplicity", I have also made a conscious effort to know each and every item I am consuming. Or, not consuming. Among some of the yums I have avoided include candy (and I do love my Twizzlers and tootsie rolls) and caffeine. That means diet coke and coffee have been shelved. Yikes! Talk about some withdrawal migraines I had early last week. I have also omitted sweets in general, cakes, cookies, etc. Now, I am not much of a cakes and cookie eater, but when they're omitted...isn't it interesting when random cravings arise. Nonetheless, I am on a mission. So, instead, I replaced the literal with the figurative. I hiked Donut Falls (pictures above). My substitute proved to be a much more rewarding endeavor.

One thing I have missed is the physical acts of baking and cooking, since they are both stress relievers for me. Luckily, I was able to accost the kitchen this weekend and cook for the crew. First, I made a version of the Szechwan Wraps I made a while back. These wraps were made with ground turkey, Bibb lettuce, no salt, and I replaced the soy sauce with Bragg Liquid Aminos (which tastes just like soy sauce without the sodium).

Next, I made Quinoa Cakes with Eggplant-Tomato Ragù. I had tried the cakes once before and was only semi successful. This time, the cakes turned out perfect. And, since everyone was unfamiliar with quinoa, I was able to introduce a new and healthy dinner option.

The difference for me, this time, was (a) I doubled the recipe (b) I used a rounded 1/4-cup to pack and help mold the cakes, and (c) used PAM instead of oil.

Our house grandma...going in for a bite

Quinoa Cakes with Eggplant-Tomato Ragù
A Gourmet Magazine Recipe

For quinoa cakes

1 1/2 cups water
1 cup quinoa
1 large egg, lightly beaten
4 to 5 tablespoons olive oil, divided (I used PAM spray)

For topping

1 1/2 pounds eggplant, cut into 1/2-inch cubes
1 small onion, finely chopped
2 teaspoons finely chopped garlic
1/2 teaspoon dried oregano
3 tablespoons olive oil
1 cup grape or cherry tomatoes, halved
1/2 cup drained bottled roasted red peppers, rinsed and chopped
3/4 cup water
1 tablespoon chopped flat-leaf parsley
1/4 pound smoked mozzarella, diced (1 cup) (I omitted any cheese)

Make quinoa cakes:Bring water and 1/2 teaspoon salt to a boil in a heavy medium saucepan.

Meanwhile, wash quinoa in 3 changes of water in a bowl, then drain well in a fine-mesh sieve.
Stir quinoa into boiling water and return to a boil, then simmer, covered, until quinoa is dry and water is absorbed, 20 to 30 minutes. Remove from heat and let stand, covered, 5 minutes. Transfer to a large bowl and cool, stirring occasionally, 10 minutes, then stir in egg.
Line a baking sheet with plastic wrap and lightly brush with oil. Lightly oil a 1-cup dry-ingredient measure. Pack enough quinoa into measure with a rubber spatula to fill it two-thirds full. (If spatula becomes sticky, dip in water.) Unmold onto baking sheet and gently pat quinoa into a 4-inch-wide patty with spatula. Make 3 more quinoa cakes, brushing measure with oil each time. Chill cakes, uncovered, at least 15 minutes.

Make topping while quinoa cooks and chills:Toss eggplant with 1 teaspoon salt in a colander and drain 30 minutes. Squeeze handfuls of eggplant to extract liquid, then pat dry.

Cook eggplant, onion, garlic, oregano, and 1/4 teaspoon each of salt and pepper in oil in a 12-inch heavy skillet over medium heat, covered, stirring occasionally, until softened, about 5 minutes. Stir in tomatoes, roasted peppers, and water and simmer, covered, stirring occasionally, until eggplant is very tender and mixture is thick (if dry, thin with a little water), about 10 minutes.
Cook quinoa cakes:Heat 2 tablespoons oil in a 12-inch nonstick skillet over medium heat until it shimmers. Carefully add quinoa cakes and cook, turning once carefully and adding remaining 2 to 3 tablespoons oil, until crisp and golden, 8 to 10 minutes total (pat cakes to reshape with cleaned rubber spatula while cooking if necessary). Transfer to plates.

To serve:Return eggplant ragù to a simmer and stir in parsley and half of mozzarella, then simmer, stirring, until cheese just begins to soften, about 30 seconds. Spoon over quinoa cakes, then sprinkle with remaining mozzarella.

Cooks' notes:

Quinoa cakes can be formed 1 day ahead and chilled, covered.
Eggplant-tomato ragù, without parsley and mozzarella, can be made 1 day ahead and chilled, covered.

Turkey Meatloaf with Red Pepper Sauce

serenità/serenity

Today was a stunningly beautiful day yesterday in Sandy, Utah. But, then again, there is beauty everywhere, even when its raining! I am telling you, each day I am here, I swirl options around in my head. Sell? Rent? Move? It is so peaceful here; for me anyway. Despite the fact that my butt is getting whooped at Boot Camp or with my trainer at the gym, I haven't clenched my teeth once! This area's serenity is definitely hitting home for me

Since it was such amazing day, I went on two hikes today. The first, in the Wasatch Mountains, was fantastic despite its steepness. My first taste of the mountains?

Look close. Can you see?

See what? Let me zoom so you can see the crazy mountain climber!

Once we stopped ogling at the crazy person, we began our journey....up, up, and up...

The second hike was behind the house. There isn't much of a need to go far when there is tranquility in your backyard!

I could hang out here for hours...

Dinner? Turkey Meatloaf with Red Pepper Sauce. Yummy!!!! I can't wait to make thing when I get home. I have not had much success with ground turkey meat. Every once in a while, I have gotten lucky with a seared burger, but that’s it. So, I was happy to gobble down the turkey meatloaf with red pepper sauce Julia had ready for us when we arrived home.

I didn’t take a picture of it, because quite frankly, my hunger drove my movement toward the food without one thought of a camera. The picture here, from the Food Network site, shows the meatloaf a little different than how I had it. Julia topped the loaf with one “band”/strip of sauce and served the rest on the side.

Now, I love my mother’s meatloaf. But, this one? Wow, wow, wow, wow! This is a great meal!

Bubby's Turkey Meatloaf with Red Pepper Sauce
Recipe courtesy Dave Lieberman

Meatloaf:
2 pounds ground turkey (preferably dark meat only)
2 eggs
3 ounces tomato paste (1/2 of 1 small can, reserving rest for the sauce)
1 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1/2 cup plain bread crumbs
1 small onion, finely chopped
2 cloves garlic, pressed

Red Pepper Sauce:
3 ounces tomato paste (from reserved 1/2 can)
1 small onion, roughly chopped
1 clove garlic, peeled
1 small red pepper, seeded, cored, and roughly chopped
1 cup water
1/2 teaspoon salt
15 grinds black pepper

Meatloaf:

Preheat oven to 350 degrees F. In a large mixing bowl, mix together all the ingredients for the meatloaf and work together completely by hand until all ingredients are evenly distributed and the mixture is uniform. Place meat mixture into a 9 by 13-inch baking dish and shape into a loaf about 11 inches long and 4 inches wide. It is important to form it like this so that it cooks evenly throughout. The loaf should be in the middle of the pan with room on both sides for the sauce to pool.

Red Pepper Sauce:

Place all ingredients in a blender or food processor and puree until smooth. Cover the meatloaf with the sauce and allow excess sauce to pool around the meatloaf. Cover pan with aluminum foil but avoid contact with meat loaf by leaving at least a couple inches of space between the top of the meatloaf and the foil. Bake for 45 minutes, then uncover and bake 45 minutes longer. Let rest for 15 minutes before cutting and serving.

Delicious Vegan Cupcakes for Father's Day

La Festa Del Papà/Father's Day

Still in Utah....I am very tempted to stay here. Really.

This week’s “first”? Horseback riding. Yes, I have never been on a horse. They are stunningly beautiful creatures, and I am always in awe of them. But, I have never had the opportunity to ride one. One thing I am noticing where I am in Utah is the number of horse farms. Horses at every turn! So, I had to take advantage.

A bunch of us went to Red Pine Adventures and experienced the “area's natural, its pristine alpine lakes, wildflower-laden meadows, rugged ridges and expansive mountain views”. It was an awesome experience and I look forward to going again…as long as I get a nice horse like Pilgrim.

Going to Red Pine Adventures was Adam’s idea,

and what a wonderful idea at that!

It's not only a weekend of horsebacl riding, but (as you know) it is Father's Day! Adam is a dad. He is also a health nut and very conscious of what he consumes. So, I went with a vegan recipe for his father’s day treat. I baked up a batch and left them on the counter for him, Ann, and their three lil’ ones.

While I picked this recipe knowing Adam’s diet, I also had another reason. Adam hates tofu. It’s a hot button for him, and he will make crazy faces at the thought of tofu. So, my plan was to begin to convert him. These cuppies are tasty, and you’d never know there was tofu in them unless you were told about it.

Vegan Cupcakes
adapted from the Wright Recipes

1 ½ cups all-purpose flour, spooned and leveled
1 ½ tsp. baking powder
½ tsp. salt
2 oz. firm tofu
½ cup sugar
1 cup soy milk
2 tsp. vanilla extract
1/3 cup vegetable oil

In a medium bowl, whisk together the first 3 ingredients. In a blender, combine the remaining ingredients; blend until completely smooth, about 30 seconds. Stir the wet ingredients into the flour mixture; divide into 10 muffin cups lined with paper liners.

Bake in a preheated 350° oven about 20-22 minutes, or until domed and a toothpick inserted into the center comes out clean. Cool on a wire rack. Makes 11 cupcakes.

Cedar Planked Salmon with Dry Rub

sentiero di montagna/hiking trail

Tuesday was another great day in Utah. I got with a trainer at a nearby gym, trudged through some classes and finished the day with a (tough) hike. I am not sure why I am into going on all these hikes. It must be the picturesque mountain scape because I am so, so afraid of heights! Here are just a few of the views I experienced.

When I arrived home, I was excited to have dinner waiting for me. Ann made the most delicious salmon. She made the rub noted on the inside of the grilling plank label, and it made the salmon mouthwatering. The website has a much better picture of the salmon, as well as a ton of other recipes I can’t wait to try.

Coastal Cuisine Dry Rub
(good on seafood, chicken, & veggies)

2 Tbsp. coarse salt
2 Tbsp. brown sugar
1 Tbsp. black pepper
1 Tbsp. garlic powder
1 Tbsp. dried basil
1 Tbsp. paprika
1 Tbsp. dried tarragon (optional)

Combine the above ingredients and store in an airtight jar. When ready, rub on the food, and cook according to preference. (Use only the amount needed for the item being coated.)

Sweet Potato Chicken Quesadillas in Utah!

patata dolce/sweet potato

Hello, from sunny Utah! Yup...sunny today. Although it has been raining for over a week, Mr. Sunshine came out today. Woohoo! I am taking a moment to post from the living room in the house I am staying. I may have to move in permanently!

When done, I will be going for my first hike. I have been looking at the mountains from my bedroom windows....

and hoping to see some of this scenery up close, along with (maybe) meeting some new friends who came peeking in the window.

Lunch was great today. Ann made baked quesadillas. (I am easing into my picture taking around here, so I apologize for the blurriness.)

The quesadillas were made with chicken, (very little) cheese, mushrooms, and.....mashed sweet potato. Yup! That's what I said. Sweet potato! It was a-w-e-s-o-m-e. Ann added a little of Mrs. Dash® Southwest Chipotle Seasoning Blend, which added a little kick! Bottled seasonings have really improved over the years. Remember the Szechwan Wraps? Those used McCormick Gourmet Collection Szechwan Seasoning. Yum!

I like the idea of baking the quesadillas. 400 degrees F for about 10-15 minutes on a cookie sheet? What's easier? The chicken as cut in chunks, not strips, so they tried to escape their inevitable fate. And because there was very little cheese, the tortilla didn't stick together like the ones you may get in a restaurant. But, these quesadillasare so much healthier and the sweet potato...Phew, ya just don't know. Delish!

Tomorrow? More hiking I hope! We will see.

A Little Granola for the Road

muesli/granola

I am leaving tomorrow! I thought I would be running around like a chicken without a head, but I am actually ready…packed, trash out, appliances unplugged, etc. Hmmm…..that’s so not typical which means there is probably something obvious I am forgetting.

But, I have decided to post….about granola. I am a sucker for granola. Loose or as a cereal….it doesn’t matter. Once I realized how easy it was to make, the found a Nigella recipe, I was Ms. Fruit & Mixed Nut Granola. I have made several times over the last couple of years and it gets great reviews. But, my granola is always loose nuggets.

Recently I was in Publix and saw Granola Bark. My first thought? Oooooh! My second thought? $8, WTF! I can do that. Come to find out, Ally’s thought the same thing after perusing our local market. So, I decided mix up a combo of recipes for a day trip.

We went to Helen yesterday and had a great day! I posted about it on My Alter Ego (which includes a fun video clip), but as part of the trip, my friend C and I each packed a cooler for lunch. I included the bark as a munchie…whether in the car or in between one of the “outings”. But, I left it in the car. So, it became my munchie - Perfect since I don’t have any food in the house. And, it will be good to take to the airport with me with my layovers, etc.

High 5 for a good, but unintentional, plan!

Granola Bark
(Modified from Ally’s and Anson Mills Recipes)
Ingredients

3 cups Old Fashioned Oats (not instant)
3 cups raw nuts (almonds, pecans, and Brazilian)
½ cup raw sunflower seeds
½ cup raw pumpkin seeds
¾ cup raisins
¾ cup raw, hulled sesame seeds
¾ cup dried cranberries
½ cup mini semi sweet chocolate chips
1 teaspoon ground cinnamon
½ teaspoons ground ginger

1 stick (8 Tbsp) unsalted butter
1 cup honey
3 Tbsp. light Karo syrup
2 Tbsp. light brown sugar
½ teaspoon salt
1 teaspoon vanilla

Place an oven rack in the lower-middle position and Preheat oven to 320 degrees F. Line a cookie sheet with parchment paper, including sides.

Place the oats in a food processor and pulse just a couple of times to make a little smaller. Then, in a large bowl, combine the oats, nuts, seeds, dried fruit, &chocolate chips , sunflower or pumpkin seeds, sesame seeds, dried and spices.

In a small saucepan, over low heat, heat the butter, honey, and syrup together until the butter melts. Stir in salt and vanilla. Remove from the heat and pour over the dry ingredients. Stir with a wooden spoon or rubber spatula until the dry ingredients are evenly moist. Transfer the mixture onto the prepared pan and press firmly with an offset spatula to create an even layer, about ½ inch thick. Bake until the granola is firm to the touch and a deep golden brown, about 1 hour. (The granola will become crisper as it cools.) Cool in the pan, then lift an edge of parchment and break the granola into pieces. Store in an airtight container.

I really am off to Utah this time. My flight is really early so, until next time (whenever that may be...)

My Vacation is Here! And, so are Chocolate Drop Cookies

in vacanza!/on vacation!

The time has come, my friends. The girl behind the Mele Cotte screen will be on vacation through the middle of July.

While there are a couple of things I can post while away, it may be once a week at best with the Daring Baker Challenge recipe a definite post on June 27th. There will probably be way more non-food related thoughts that I will post on My Alter Ego. And, hopefully I will be able to meet Kalyn and Maria while I am out there, which I will definitely tell you guys about. It will be cool seeing all of Kalyn’s renovations in person.

Other than those few things, I am headed for a much needed time away. Many people have looked at me a bit curiously about my decision to head to Utah, but why not? There are so many stunning mountains and national parks around, how can anyone not want to go? Plus, I have not seen a lot of the US, so why not? Then, there is the job. Uh. If I have to return back to my same position/job at the end of July, it will be necessary for me to have a clear head to get through another year. Then, I (a) won’t regurgitate my breakfast every morning on the drive in anymore, and (b) I will be better equipped to dodge the tires of the buses I get thrown under. The best way I know to do get back to the “me” I like hanging out with is to separate myself from everything for a while.

I have to say, though, I will miss G. Having the 15 year old in the house the last two weeks have been so great for me while he is becoming a tremendous young man, I didn’t realize I would learn by having him here. And, who knew I would turn out to be my mom’s twin. Words, phrases, and advice that have left my mouth have had me turning my head wondering if Marie was standing behind me! And, that’s kind of cool! The last thing I thought I would have is the “motherly” concern. I hate that he has to go back to the one room efficiency hotel and can only hope his mom will turn things around and all will be okay.

Today, our last day together, will be spent in Helen. We’re heading up there with friends to go Tubing. Fun! We have packed a cooler with sandwiches, fruit, my water, his Gatorade, and these Chocolate Drop Cookies I made. I loved these cookies as a kid and they’re my mom’s favorite.

So until next time, friends!

Chocolate Drop Cookies
a Joy of Baking Recipe

Shortbread Rounds
2 cups (260 grams) all-purpose flour
¼ teaspoon (2 grams) salt
1 cup (2 sticks) (226 grams) unsalted butter, room temperature
½ cup (60 grams) powdered (confectioners or icing) sugar
1 teaspoon (4 grams) pure vanilla extract

In a separate bowl whisk the flour with the salt. Set aside. In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour. Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper. On a lightly floured surface roll out the dough to ¼ inch (.5 cm) thick.* Cut into rounds or whatever shapes you wish using lightly floured cookie cutter. Place the cookies on the prepared baking sheet and place in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for 8 - 10 minutes, or until cookies are lightly brown. Cool on rack.
Shortbread with keep in an airtight container for about a week or frozen for several months.
Makes about 20 shortbread cookies.

* I cut mine a little thicker and then topped with a thick ganache.

Strawberry Shortcake Cookies

rallentare gradualmente/slow down

And so it begins...the slow down of Mele Cotte. Soon, there will only be a trickle of posts until I return July 14th. Well, maybe sooner that I even think...but...

If you've been reading, you know that I have had a young man stay with me for two weeks as he attends summer school and I gear up for a 4-week getaway. It has been quite a time, one that I have really enjoyed. I am really going to miss him when he packs his stuff to go back to stay with him mom. Who knew I would enjoy having a kid around. I have learned so much from him, about him, about myself, and about my inability to melt cheese over broccoli. Yup...there it is. I am a Daring Baker. I am baking my way through Peter Reinhart’s, The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread as a member of the BBA Challenge. I have made wedding cakes. But, I cannot make a kids meal. Ahhh! Where did I go wrong.

Luckily, I can still bake a good cookie. Along with the Blueberry Cobbler and some incredibly moist Pineapple Muffins, I did manage to get in one cookie in this week. Somewhere, somehow, I signed up for Martha Stewart's Cookie a Day email. I couldn't resist the email's subject line that read Strawberry Shortcake Cookies. Seriously? Can three words sing any lovelier in your ears? My thoughts exactly. Then, Ivete posted them. That's all "she" wrote, so to speak. As the teen downloaded music and games to the PSP I got him, I whipped up these very simple-to-make cookies. And....Wow. Wow. Wow.

Strawberry Shortcake Cookies
From Martha Stewart

12 ounces strawberries, hulled and cut into 1/4-inch dice (2 cups)
1 teaspoon fresh lemon juice
½ cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon coarse salt
3 ounces (6 tablespoons) cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Sanding sugar, for sprinkling

Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture. Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day. Makes about 3 dozen.

Berry D-E-L-I-C-I-O-U-S

Blueberry Cobbler

mirtilli/blueberries

*Errors fixed. Sorry!

Having a BBQ to attend on Saturday, I did not want to go empty handed. But, I wasn’t sure what kind of dessert to bring. Thank goodness for Twitter and Courtney (AKA Glamah). She suggested cobbler, like peach. Okay. I can do that…or can I. With all the baking that I have done, cobbler has never been one I have attempted. Go figure! And, I live in the south, to boot. Blasphemy! No wonder why I am not married. Ha!!!

When I woke up Saturday morning, I really didn’t feel like going out to get peaches. Thank goodness for the blueberries in my freezer! And, so it was…..my blueberry cobbler. My question became, why the heck have I never made one? These suckers are easy and delicious!!! Who knew? Not me, obviously, or I would have been a cobbler making fool.

Blueberry Cobbler
Adapted from a Paula Deen recipe

24 oz. frozen blueberries
½ cup sugar
½ cup brown sugar
1 stick (¼ cup) butter, unsalted
2 cups self-rising flour
1 ½ cups milk
¼ tsp. ground cinnamon
1/8 tsp. freshly ground nutmeg
Preheat oven to 350 degrees F.

Put the butter in a 3-quart baking dish and place in oven to melt. *remember to use pot holders post-melt!

Mix sugars, flour, spices, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently.
(Batter will rise to top during baking.) Bake for 30 to 45 minutes. To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Sundae Cake Cups

gelato/sundae

It has been a crazy, but amazing week. Having G here has put a lot into prospective. He is back with his mom for the weekend and will come back on Sunday for one more week. Since I am going away on Friday, I am worried about what he'll do for the second half of summer school. But, I just have to hope he'll get what he needs to pass the retake.

My mom was supposed to come today for the weekend. Unfortunately, she had another fall and broke a few ribs. Yikes! Even more reason I need to hope the market gets better so I can sell my house and move closer to her. Had she come, the plan was to take her out for a birthday dinner since I will be away for the actual day. I began making her birthday cake, so to honor her special day, I decided to put the cake together and send it to her virtually...in this post.

First, a little Mama Mele Cotte background. She's tiny, but she loves her sweets. Put a hot fudge sundae in front of her, hold the cherry and whipped cream, and she's off. So, for her birthday, I thought...Sundae cake. Specifically, sundae cake cups. I made a basic yellow cake, tinting half the batter pink/red (faux strawberry) and adding chocolate chips to the plain batter (faux chocolate chip). After baking, I went at the cakes with an ice cream scoops. I figured, mushing cake for the cake pops worked, why not "cake cream scoops"? Add to a waffle up, along with ganache, whipped cream, and a cherry....and voila!

Feel better mom! Love you!

Seasoned Swordish with Cucumber Dill Sauce and Roasted Cauliflower

It's been an interesting couple of days! For all of you who have teens at home? I bow to you. The phrase "Mom's Taxi" has become so clear! And to my mom? Thank you, thank you! Don't get me wrong; it has been great. But, wow. Summer school, pool or miniature golf, Game Stop, dinner, reading review (he's gotta pass that reading CRCT), basketball practice....and it has only been a few days! heeee!

As far as food, we're trying to expand G's palate while he is here. He was very inquisitive while grocery shopping, concerned with healthy foods. Horray! Having said that, he is a teen, so Fruity Pebbles made it in the cart next to the oatmeal he asked for. One thing he mentioned he did not like was fish. So the following was definitely in my backlog of dishes not posted.

However, for grown ups? This is one delicious sauce and a great meal!

Cucumber Dill Sauce Recipe for Seafood
Adapted slightly from Donna Diegel’s recipe on the Providence Food Examiner

8 ounces (vanilla flavor) Greek yogurt
1 cup light mayonnaise
1/3 cup peeled and diced cucumber
¼ cup fresh dill
½ tsp minced garlic (to taste)
½ tsp fresh grated lemon zest (to taste)
Spice mix*
Pinch salt

Empty the yogurt into the food processor. Put the remaining ingredients in the food processor and blend until smooth and there are no cucumber chunks left. Refrigerate until ready to use.

(Spice Mix - a Marge Perry recipe) – mix 1 tsp. chili powder, ½ tsp. salt, ¼ tsp. black pepper, ground cayenne pepper to taste.)

Seasoning from Pan Seared Scallops with Chimichurri and Roasted Red Potatoes

New Twist on an Old Fav & Cookbook Winners

I mentioned the Foster Care Parent process I was began back in January (along with some Sinfully Delicious Chocolate Cupcakes I made for one of the classes). I finally finished and, while I don't have a child from DFACs, I do have a 14 year old living with me...temporarily. The young man, who is the reason I began the process, moved. This is a huge bummer because the new place is out of the county, which doesn't help with my new certification. But, his mom called me and asked if I could help her out while he attends summer school. There is no way she can get him from SW Atlanta to our school for the classes he needs to be promoted. So, she signed a letter granting me temporary guardianship of the young man for the first two weeks of summer school (since I will be away for the 3rd & 4th weeks).

It's been great so far..for him and me. He is a wonderful young man who just wants a chance. I picked him up from the one room efficiency hotel room where he was with his mom and aunt and nothing to do. The area is horrible, so he couldn't really go out and about to much. My area is very different.

Once here, he asked so nicely if he could do his laundry since both ladies smoke and his clothes smelled like a stale ashtray. Sure! Lord knows I don't need that smell in my house. And, when he was getting ready this morning, I noticed this bed was made, clothes neatly laid out, complete with his shoes at the foot of the bed. His belongings were also neatly positioned in the room. I don't know why, but I just smiled. He seems so calm. With all the adversity he has faced, he still manages to appreciate what he has.

And so it begins! We will see what happens when I get back, whether or not he continues to stay with me. Either way, I will keep on him about checking his behavior, controling what he can vs. what he can't, etc.

In the meantime, sandwiches! Well, not really, but I know how I can make you think of one! A favorite sandwich of mine has always been peanut butter and banana sandwich. Yum! How about making that into a roll? These bread rolls are easy to make and fun! They were a little dry, which is something I want to work on, but the chunks of bananas help with that.

Peanut Butter Banana Rolls
Adapted slightly from Fleischmann's Bread World
Makes 8 rolls
4 to 4 ½ cups all-purpose flour
1/2 cup sugar
2 envelopes Fleischmann's RapidRise Yeast
1 teaspoon salt
1 cup milk
½ cup water
½ cup peanut butter, at room temperature
2 bananas, diced
1 egg, lightly beaten
1 tablespoon water

In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat milk and water until very warm (120o to 130oF); stir into flour mixture. Stir in peanut butter and enough remaining flour to make soft dough. Knead (I used a mixer with the dough hook) on floured surface until smooth and elastic, about 3 minutes. Add bananas and continue to (carefully) knead for another 4-6 minutes. If the dough gets too sticky, add a little more flour, 1 Tbsp. at a time. Cover; let rest 10 minutes. Grease/line 2 large baking sheets. Divide dough into 8 equal portions. To make 1 turtle from each portion: Reserve one-fourth of portion. Shape remaining dough into smooth ball for body. Place on greased baking sheet. Divide reserved dough in half. From 1 half, pinch off piece and roll to small rope for tail; form remaining piece into oblong head. Attach head and tail to body; pinch to seal. Divide remaining piece into 4 equal pieces. Roll to 2-inch ropes for legs; place partially under body in appropriate places. Repeat with remaining dough to make 8 turtles. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.With scissors, make small snips in dough (1/8 inch deep) across body to mark shell. Make 2 small cuts at end of each leg to make webbed feet. Combine egg and 1 tablespoon water; brush over dough. If desired, sprinkle with peanuts and/or sugar. Insert peanut or date pieces for eyes. Bake at 375oF for 15 to 20 minutes. Remove from sheets; let cool on wire racks.

Here are the latest winners for The Clearance Event. The 4th random # generation pic is on my work computer, but it came up as #3.

• Emily will receive Casseroles: Comfort Food at Its Best by Tessa Bramley
• Jennifer will receive Gourmet's Sweets:: Desserts for Every Occasion by Gourmet Magazine Editors
• Vicki will receive The Nantucket Restaurants Cookbook: Menus and Recipes from the Faraway Isle by Melissa Clark & Samara Farber Mormar
• Gayle will receive Omelettes, Souffles & Frittatas by Lou Seibert

Congratulations to everyone! A new round will take place in late July after I return from vacation.

BBA Bread Challenge and Twinkies!

apprendista/apprentice

And we're off....Monday got a-goin' and the day became better and better. The highlight? The email I received from my sister with lots of pictures. My niece, who's birthday is this Friday, had her slumber party this past Saturday. T called me first thing that morning to thank me for the present I sent and told me all about the Twinkie cake she made. I couldn't wait to see the pictures. Check this out!

How cute is that?! I think we have a future pastry chef on our hands...an apprentice! And, her little sister helping brought back memories of their mother and me when we were little.

Like my niece, I got busy this weekend, too.

Sunday morning, 8AM, the alarm goes off.

8:30: ingredients measured and I am off.....my mission? Continuing my journey through Peter Reinhart’s, The Bread Baker’s Apprentice: Mastering the Art of Extraordinary Bread. I chose to skip the Challah and the Cinnamon Rolls since I have made those before, but plan to go back at the end.


By 9:30? dough proofing for Cinnamon Raisin Walnut Bread [pg. 147], the Cranberry Walnut Celebration bread [pg. 154], and English Muffins [pg. 157]. Corn Bread [pg. 151] in the oven.


10:30? Coconut Cream made, transferred into a bowl, and in the fridge. Pastry dough blind baked.


After some errands and a visit from a friend, all was baked/assembled by 2:30!

Quite a productive day, I would say. Now, before you think I am a crazy girl for plowing through the book, please remember that I am leaving for 4 weeks and am trying not to fall behind. Plus, school is out, so I wanted to make sure bread was baked before the office ladies leave out for the summer in a couple of weeks. Also, it was cool that these recipes all called for buttermilk, so I could buy an use it before the expiration date!


The verdict?

Cranberry Walnut Celebration Bread: Although I layered the braids evenly, they baked crooked! Nonetheless, it looked pretty. I didn't want to cut it before giving it to the School Secretary, so I will have to get back to you on the taste/texture.

English Muffins: Look out Mr. Thomas! Here come the BBAers. Who knew English Muffins were so darn easy to make...and fun!

Corn Bread - once you make this, you'll never pick up Jiffy again! This is the best cornbread I have ever eaten...seriously. And, you don't need a mixer!

Cinnamon Raisin Walnut Bread: I made a little loaf and a large loaf. The little loaf was delicious! The big loaf? It went to Tania and she said it was tasty. I don't think she'd tell me a fib. :)

And, that's enough bread baking for a while! Mom comes Friday (yeah!) and I leave for a 4-week get-away in the mountains on the twelfth, so I am putting the book up until July.

Remember, as you read the posts and to be fair to Peter Reinhart (and to avoid any copyright issues), we're not posting BBA recipes. You’ll have to refer to the book for specific details. The book is so worth it and the recipes are not that difficult! (Now that I have said that, my yeast will rebel, watch!) And, don't forget to check out my fellow home bakers around the globe, baking with Nicole, follow all of us with the BBAC group on Flickr, or check out Nicole's weekly updates about our bread-baking progress on Pinch My Salt

Until tomorrow...

Coconut Cream Tartlettes

crema di cocco/coconut cream

I had a great weekend! The weather was stunning, I partaked in a lovely, informal house tour walk through Inman Park, and went to a food tasting. Thanks to Twitter, I learned about a cool happening, a first of this kind for me. Fuego Mundo Wood-Fire Grill , a new restaurant opening June 5th in Sandy Springs, invited customers to come to the restaurant for a food tasting. It gave the restaurant an opportunity to run through their rituals & routines, the menu, etc. to see what worked and troubleshoot what needs to be tweaked. And, for the customers? We were able to try food! I will write about the experience on Well Fed on the Town sometime this week, but in short - Awesome!

I went with my friend Tania, we chatted, drank Sangria, and enjoyed the various flavors in the tapas and entrees we ordered. I loved everything, as did Tania (except for the quinoa salad she passed on after trying). It was a perfect ending to a great couple of days.

As far as baking? I did a lot for BBA because, since I will be away for 4 weeks, I don't want to fall behind. More about that tomorrow. I also made Coconut Cream Tartlettes, which turned out so cute! Instead of using the same pastry dough I used for the Strawberry Bavarian Cream Mini Tarts, I went easy-schmeazy...Pillsbury!

I rolled out the down, cut out 3-inch rounds. and blind baked the crust in small brioche molds. (I forgot to set my timer and overcooked my tarts a little) Cupcake/muffin pans would work great, too. Just make sure any mold is sprayed/buttered for easy removal.

Extra/left over crust? Use it to make shaped for garnish. Waste not what not!

Coconut Cream Tartlettes
an adapted Bon Appétit (September 2002) recipe
Yield: Makes 8 servings

Filling

½ cup sugar
2 large eggs
1 large egg yolk
3 tablespoons all purpose flour
1 ½ cups coconut milk

1 ½ cups sweetened flaked coconut
1 teaspoon vanilla extract

Whisk sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.

Topping
2/3 cup sweetened flaked coconut
1 ¼ cups chilled whipping cream
3 tablespoons confectioners sugar

Toast coconut(optional) in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.

Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold.

Crust - pastry dough of choice, blind baked in a 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be made 1 day ahead. Keep frozen.) Or, 8 - 10 mini tarts. To blind bake the pie crust, preheat oven to 375°F. Line crust with aluminum foil/parchment paper. Fill with pie weights or dried beans. Bake 15-20 minutes. Remove weights and foil and cool.