I am in my own personal hell...

I dropped my cell phone with a ton of blog pictures on it.  Now I am only left with my iPad for food shots.  I now have to either pay $600 for a new phone, or stick it out until my contract renews in early December.   Sigh, what is a girl to do?  I am also teaching....math. For a month long gig at the high school I am diving head first into the world of alternate interior angles and slopes.  With not cell phone in my pocket to conveniently google things. But being intrepid, I am pushing on and having a Halloween get together with a few friends on Friday.  I will try to figure out my picture situation by then....

My mother let me do this to the front lawn.

Happy October people.

National Homemade Cookie Day

We celebrate two of my favorite things today: cookies and my friend Wolfie.  In honor of her birthday, I whipped these up: the Mast Brothers pecan maple chocate cookies.  They are cooling as we speak and will then have a date with the US Postal Service and the city of Chicago.

this does NOT happen in Manhattan.

Encountered this guy on my walk today.

Orange item of the week

I love pumpkins.  After this summer I have never been so happy to see them in my life.

Mama, Llamas and ice cream

My mother took me to Scoops for ice cream when we got our fancy cheese.  These cheese was great and the ice cream was also fantastic.   But seriously, there were freaking llamas!  And one posed for pictures, he was the Heidi Klum of llamas. And a donkey!

Peach Crisp

Every summer, I think it is going to be the best summer ever.  Nope.  Every year I am let down.  This summer?  I started every month with a funeral.  I am so glad it is over.  So I made my last summer dish, a peach crisp.  I am sending summer off with a long wave goodbye.

Filling
3 1/2 lb firm ripe peaches (6 or 7) peeled and cut into wedges
1/3 c sugar
1 1/4c cornstarch
3-5 T lemon juice
Pinch of salt
Pinch of cinnamon
Pinch of nutmeg

Topping
1c flour
1/4 c and 1 T sugar
1/4c brown sugar
1/8 t salt
2 t vanilla extract
6 tablespoon very soft butter cut into pieces
1/2 c almonds

Parchment appear comes in handy with this one

Preheat oven to 350

For the filling, toss peaches in sugar and place the, in a colander over a large bowl.  Let sit for half an hour.  (I made the topping while waiting.). Drain peaches and place on bowl.  Whisk together 1/4 cup of peach juice, lemon juice, cornstarch, salt cinnamon and nutmeg.  Pour over preachers and toss with your hands.  Then transfer to an 8" glass or ceramic baking dish.

For the he topping: combine flour, sugars (reserve 1 T of white) and salt in a food processor.  Pulse to mix.  Drizzle vanilla over top, pulse again.  Add butter and half of nuts, and pulse until it comes into large clumps-- about 30 seconds.  Hen scrape the sides of the bowl.  Add the rest of the nuts and Ouse twice.  Spread into an even layer on a cookie sheet over parchment paper.  Bake for 18-22 minutes

Assemble:  grasp the edges of the parchment paper and slide topping over peaches, break up any large pieces.  Add the last 1 tablespoon of sugar on top.  Increase oven temp to 375 and bake until fruit is bubbling and the top is browned.  About 25-35 minutes

Cool on wire rack and wait at least 15 before serving.

Jalapeño Corn Bread

Inspite of not updating my blog for a while, I have been baking up a storm.  The problem is, of someone likes whatever I made, it will disappear before I can photograph it.  Annoying.  In the mean time, the Democrats of East Granby are having a fundraising chilli dinner.  My mother, being the saint that she is, volunteered me for corn bread.  My first thought was, "Oh Shit!!"  I was imagining those little corn ear shaped loaves or pan after loaf pan of corn bread.  JC never really understands how long these things take....then I found this recipe from Ina Garten.  It is in a brownie pan!  I can only make ten of these as opposed to the thousands of the little corn shaped loaves!  I rejoiced!  Then, JC took me to Grandville CT for some high quality cheddar cheese.  Usually we buy it, eat it on crackers and then it goes bad because we don't want to waste it.  I decided to break the save it for a special occasion cycle and used it here.  Amazing!  I have been eating it in the morning with a. Ice over easy egg on top.  Such a great way to start my day.


3 c flour
1 c yellow corn meal
1/4 c sugar
2 T baking powder
2 t salt
2 c milk
3 extra large eggs, beaten
1/2 pound butter
8 oz extra sharp cheddar, grated and divided
1/3 c scallions, white and green parts about 3
3 T seeded and minces fresh jalapeño peppers, 2-3

Ina says to do the mixing by hand, I used my mixer.  I was just careful to not over mix.

Combine flour, cornmeal, sugar, baking powder, Nd salt in a large bowl.  In a separate bowl mix milk, eggs and butter, with a wooden spoon, stir the wet ingredients into the dry until most lumps are dissolved (again, used mixer,  it was fine.) mix in 2c cheddar, scallions and jalapeños.  Let sit at room temperature for 20 minutes.

Preheat oven to 350 and grease a 9x13x2 baking pan,

Pour batter into pan, smooth top and sprinkle with remaining cheddar and scallions.

Bake for 30-35 minutes or until a toothpick comes out clean.

Orange item of the Week

I got to go for Indian food with my auntie.  They always bring these spicy puffy things that are tasty.  I always fight the urge to string them into a necklace.

Chocolate Zucchini Cake

Zucchini is THAT friend.  She shows up every summer, takes over your house and won't leave.  Sometimes, you need to do something new with zucchini.  Other than drop it off at a neighbor's house in the middle of the night.  This was not only yummy, it feels oddly healthy because you were eating veggies, right?

2 1/2 cups AP flour
1/2 c Dutch-processed cocoa
2 1/2 t baking powder
1 1/2 t baking soda
1 t salt
1 t cinnamon
2 cups sugar
3/4 canola oil
3 large eggs
2 t vanilla
2 cups coarsely shredded zucchini
1/2 c whole milk

Preheat oven to 350
Mix flour, cocoa powder, baking powder, baking soda and salt in a separate medium bowl
Beat oil, eggs and sugar in a standing mixer until frothy, for about one minute
Add vanilla and shredded zucchini and beat for 30 seconds
Mix 1/3 of flour mixture with 1/4 c milk, repeat
Mix the last third of flour mixture with a rubber spatula
Pour batter into a greased cake pan, and rap pan on counter to release air bubbles

Bake 50-55 minutes let cool in pan for 20 minutes
Remove cake from pan and cool on wire rack

Look closely at this flock

On one of my trips to NYC I had an errand to run in Williamsburg, Brooklyn.  First, I was the oldest person in the entire borough-damn hipsters.  But then I spotted a woman and a flock of pigeons.  When I looked closely I noticed they were made of felt and this woman carried them in a suitcase between public appearances.  Super cool.

Peach Cake

My mother recently unearthed the Bently Farm Cookbook, copyright 1974.  It was a gift from Mrs. Wilson, who I remember being kind of cool.  Also she would say fortune like iTunes-- for-toon.  In fact my mother and I still call it "Wheel of For-toon."  But, outside if rocking a super cool waspy accent Mrs. Wilson could cook anyone under the table.  This is once cool book.  The writing is in cursive and recipes are written down as they are used.  Everything that is put into one bowl goes in one bracket and everything added goes into another.  Also, this calls for a sponge cake pan.  I had no idea why that was.  My mother went with tube pan, I went with springform.  I googled it.  I can now say without equivocation, a sponge cake pan is whatever pan you are using to bake your cake.

Peach Cake
1/4 pound plus 2 T butter
1 1/4 cups of sugar
Beat this until it gets light and fluffy

Add in:
3 eggs
1/2 teaspoon almond extract
1 34 cups AP flour
1 t baking powder

Pour into an ungreased pan.  (I used a springform because it is ungreased and I did not want to deal with turning it out....)

Use 4 or 5 peeled peaches cut into wedges (I used three and ate the fourth.).  Press them in.  I thought they would sink while baking, but mine did not.  Put a little sugar over them.
Bake at 350 for an hour.  Mine took longer, the center of my cake was stubborn and would not bake.  Cool in the the pan, then flip over.  She serves hers with whipped cream or vanilla ice cream.

Lost Acres Vineyard

I have found a new place in this hellhole known as Connecticut.  The Lost Acres Vineyard is potentially my new favorite thing here.  It is like a park but with wine and cheese plates.  Idyllic and happy, with local ingredients and a kick ass rose.    The white grapes are grown in granby, red flown in from Napa.  You can't stomp on them a la I Love Lucy, but why when you get the wine brought to you already done.

Fresh Corn Muffins

These http://www.foodandwine.com/recipes/fresh-corn-muffinswere the ugliest muffins I have ever made.  Hence why the picture with the paper towel, not food styling could help them.   Seriously.  But they were so delicious and moist.  Even my mother, who hates corn muffins, loved them.  The fresh corn is amazing.  They are from Food and Wine Magazine.

No knead cheese burger buns

Sorry it has taken me so long to update, I have been in NYC for a few trips.  But I am back, and baking up a storm.  I have so much more time in the summer to experiment not to mention a whole lot of awesome fresh ingredients.  I made these cheese buns, and the whole family thought, "meh."  The next day I figured I would not waste and have eggs on them.  Good move, over night they became more cheesy and moister.  It was two great breakfasts!  So, my advice?  Make these the day before.  I got the cheese powder from King Arthur Flour.  I have also been toying with adding some Tabasco sauce.

2 3/4 flour
1/3 cup Vermont cheese powder
3/4 t salt
1 T sugar
2 1/2t yeast
4T butter
1 large egg
2/3 to 3/4 c lukewarm water.  More in the winter or with central air, less in humid climates

Combine all ingredients and beat on high in a mixer for 2 minutes.  Place dough in a greased bowl, cover and let rise for 60-90 minutes until noticeably puffy.

Gently deflate dough and divide into 6 pieces.  Roll each piece into a ball and place on greased cookie sheet or hamburger bun pan (I do not have one of these, it was fine.). Flatten them and let's rise for another 60-90, until puffy.  Preheat over to 350 towards the end of e second rise.  You can now do an egg wash and seeds at this point, I did not.  Bake for 20 minutes, until the internal temp is 200. Remove from oven and cool on a wire rack.

Cornelius Happy Hour-- Moscow Mules

Today Joann and I kicked Summer off with Moscow Mules-- a wonderful concoction of ginger beer, vodka, lime juice and a little simple syrup.  Joann added a little mint for fancyness.

Multi Grain Bread

My mother calls this the kick ass bread.  She is always asking me to make it, and since it yields two loaves, someone else cashes in. Who in turn nags me to make it.  If it were not so good I would be annoyed. It is amazing, sweet and nutty. Perfect for breakfast with jelly.  However, it kind of goes against a lot of my baking rules: there are a ton of ingredients and they only go I to this bread.  Jen has been ask for this recipe forever, when I handed over the magazine to copy it down, she looked and said "are you kidding me?"  Nope, not kidding you.  And I have two loaves doing a second rise as I type.  And a pan of fat raisins,  so, brace yourself, this could be my longest post ever.  Here we go:

4 to 5 cups bread flour divided
1 cup whole wheat flour
3/4 cup finely chopped pecans
1/2 cup plus 2 tablespoons oats, divided
1/2 cup sunflower kernels, plus two tablespoons, divided
1/2 cup barley flour
1/4 cup wheat germ
1/4 cup unprocessed wheat bran
2 1/2 teaspoons salt
1/4 cup sugar
1 1/4 oz package active dry yeast
1 cup warm water
2 cups warm whole milk
1/4 cup vegetable oil
1/4 cup honey
1 large egg white lightly beaten

-take a cup of water, put it in a small glass measuring cup and pop it in he microwave for a minute.  Then add the sugar and yeast.  This is supposed to proof for five minutes, so while that is proofing
-take the two cups of milk, put in in a glass pitcher and pop it in the microwave, measure 1/4 cup of oil first, put it in the milk, then 1/4 cup of honey.  This way it will not stick to the measuring cup, set aside for a few minutes
-then, in your standing mixer with t he paddle attachment, add 1 cup bread flour, wheat flour, pea cans, wheat germ, wheat bran, 1/2 cup sunflower kernels, barley flour, oats and salt
-by now your yeast should have proofed and add it to the milk.  Stir well, let it settle for a few moments, and then add it to the flour.
-mix this well, it should be a wet sticky dough
-now you add 3-4 cups bread flour.  Less if it is humid more if it is dry.  The dough is soft, and whole wheat flour absorbs like crazy
-switch to the dough hook and knead for five minutes
-use cooking spray, and coat the inside of a bowl
-put dough in and let rise for an hour.  I place mine on top of the stove with an empty oven set at 350 below.  Make for a nice warm corner of the kitchen.
-when doubled divide the dough into two lumps
-make each lump into two 15 inch logs
-twist two logs together and be sure to tuck the ends under, it will make a prettier loaf
-place on two greased cookie sheets
-let rise in a warm draft free place, covered with plastic  wrap for an hour or until doubled in size
-preheat oven to 350 if you do not use my trick
-gently brush loaves with egg white and sprinkle kernels and oats (I have never done this.)
-bake for 40 minutes, until golden brown.  If you are worries you cAn then them with foil
-when done, it will sound hollow when thumped
-cool 30 minutes before cutting
-will last for 5 days

getting flocked

I have been working a ton!  So imagine walking into a classroom and seeing that you have been flocked.  Then I had to flock someone else.

Waffles

The twins came and visited us this last weekend.  So much fun, but I had no idea two eleven year olds could have so much energy.  When I asked them what I should make for breakfast they shouted "waffles with whipped cream and strawberries!"  Then Georgie added "and raspberries."  I looked up a ton of recipes, and it turns out waffles are yeasted.  Who knew?  I was exhausted, and needed quiet Saturday night at 11.  Most have a batter made, it rests for an hour at room temperature and then gets popped in the fridge overnight.  I could not cope.  It was all too much, and my mother felt the need to sign us up for the Red Robin Royalty card. Yes, we have scraped the bottom of the barrel.  So, joann, in an effort to redeem herself, found this recipe that can be made day of.  No yeast, but you do have to whip egg whites into meringue. I was grateful, but still unwilling to forgive her for the Red Robin incident.  This recipe come from Let's Do Brunch from Brigit Binns.  I have plans of cooking my way through this one every time my nieces visit.  All waffles were eaten, so my picture is of an Eggo waffle.  Or as I call it, a stunt waffle since the  waffle stars were busy and unable to perform.

vanilla bean Belgian waffles
1 1/2 cups whole milk
1 vanilla bean split lengthwise
2'pints blueberries or strawberries
7 tbs sugar
Canola for the waffle iron
3 large eggs, separated
1/2 cup butter melted
1 3/4 cups flour
2 tsp baking powder
1/4 tsp salt
Whipped cream for serving

In a small saucepan, heat milk until bubbles form around the edge of the pan.  Remove from heat.  Using the tip of a knife scrape vanilla seed into the pan.  Add pod and let sit for 30-60.  (I did not have a vanilla bean.  I used a few teaspoons of vanilla extract.)

While cooling, slice strawberries and add four tablespoons of sugar.  Use a pastry brush dipped in oil and brush the waffle iron.

In the standing mixer whip egg whites until soft peaks form, three minutes.  Add the remaining 3 tablespoons of sugar and whip until you get firm peaks, 2-3'minutes.  Take the vanilla pod out of the milk and pour into bowl.  Add melted butter and egg yolks.

Add flour, bake powder and salt to the milk and egg mixture.  Stir until just combined.  Gently fold in the egg whites.

Ladle the mixture into your waffle iron.  Your nieces will yell that it is smoking, but nope, steam.  When the steam is no longer escaping from  the edges, they are done.  They cool fast so pop them in an oven at 200 until serving.


Side note: I HATE frying bacon.  You stand there and get splattered.  Grossness.  Place a cooling rack (like the one you use for cookies) over a baking sheet with edges.  Heat oven to 400 and place bacon on cooling rack.  Stick the whole thing in the oven and in about 20 minutes, wonderful crisp bacon with no burns on your hands.

Bagels

Nothing says "Happy Easter!" like a bagel with a schmear.  While my mother and I can not get it together enough to have people over and put out any kind of decorations, I thought bagels would be nice.  These were easy and came out well.  I used salt, poppy seeds and sesame seeds as toppings.  Next time I am going all out with cinnamon raisin.

Stan Smiths

To those remember my brother well, then you know he was rarely without his Stan Smith sneakers.  I never really thought about getting my own until I read that they are the new it shoe!  Once I saw that I HAD to have them in honor of George.  So, here is a shot of my new kicks that remind me of an old friend.

orange item of the week

Oy, working with 3-6th graders was killing me.  I had a three week stint with the little buggers.  I baked nothing and was cranky.  This week I am on vacation and while I was hoping to get to NYC, I have to put it off for a few weeks.  This orange item is my second favorite next to Stanley.  And pumpkins.  Cara cara oranges.  I eat one a day, every day the whole time they are in season.  This week I am doubling up because the season is ending soon.

Orange Item of the Week

I have been subbing like crazy this week.  No time for baking, plus I am sick.  So here is the orange item and a helpful minion. My mother could not believe I paid money for these hydrangeas.

Irish Soda Bread

I have to be honest, this one is not my favorite,  whoever decided to put raisins with carroway seeds seems crazy.  And I get nagged to bake this bread every march.  I sometimes think the Great Irish Migration had nothing to do wih the potato famine, but rather an entire country of people who could not deal with the food any more.   Why in god's name would you opt to boil things when roasting tastes so much better?  Anyway, here is the soda bread recipe I have been making for 20+ years.   It is easy, and my parents love it.  So, there you go.  Or as my mother's people say, Erin Go Braugh (no garantees on the spelling of  that one.)

Molly's Irish Soda Bread

 4 c of flour
1/2 c of sugar
1 t salt
1 t powder
1 t baking soda
2 t carroway seeds
1 c raisins
1 room temperature egg
2 T oil
1 1/2 c buttermilk

Mix first 6 ingredients in mixer.  Add raisins, then egg and a little buttermilk. Mix, then add the rest of the buttermilk and mix until stiff.  Form into a disk on a floured board, and place in a greased cake pan.  If you want you can cut a cross on the top.  Bake 40 minutes, let it rest a but before cutting.

Panna Cotta and Stewed Berries

I wanted to try something new this week, and seeing that Jen was in Rome and the book I was reading took place in Rome, I went the Italian route.  The Panna cotta I made came from Bon Appetite and had a apricot fennel seed glaze.  I can not imagine my father's face when I say the words "apricot fennel seed glaze."  So instead, I made Ina Garten's stewed fruit.  Delish and versatile, good with pound cake, vanilla ice cream and of course Panna cotta.  I did not have he exact proportions of berries, but as long as you have five half pints you are good to go.

Stewed Berries
3half pints fresh raspberries
2'half pints fresh blueberries
1 1/2 cups sugar
2 T framboise

Combine 2 half-pints raspberries and all the blueberries, sugar and 3/4 cup water in a sauce pan and bring to boil.  Lower heat and cook uncovered over medium-low heat, stirring occasionally, for 10 to 12 minutes.  The juice will become syrup and berries will be slightly cooked.  Off the heat stir in the remaining half-pint of raspberries and he framboise.  Set aside until warmed through.

Orange item of the Week

I subbed one class in the art room.  In a place of many colors, really you need just one

Orange Item of the Week

I stole these smarties from the desk of a fourth grade teacher I was subbing for.  The class was insane.  Note the large concentration of orange smarties.

End of a quest

Picture it, New York, 1994, the West Village.  I got a call from my mother right before leaving for home for winter break.  "Elizabeth, I was looking at Christmas cookie recipes and I found one that has hazelnut butter. I can't find it, but they say it is available at any health food store. Can you look?" With these words, Joann sent me on a 20 year quest that ended last  Saturday.  As I found the jar, I ran         the gamete of emotions: surprise, excitement, then fear and sadness.  What if my hazelnut butter was goss?  What amI supposed to do with my life now?  Is this how Howard Carter felt?  Is this damn jar cursed?  My quest is over and now I need a new one.

I have not opened the jar, I am afraid it might be bad and I wasted 20 years of my life.  This will not last long and I have to figure out what to bake with my hazelnut butter.  Joann lost the magazine three years in.  Any suggestions?

Pick me up....

Jen is in Italy.  I am stuck here, so to cheer me up Joann got me one of these!

Rice Krispie Scones

I saw these in the Alice's Teacup Cookbook.  I was feeling homesick for New York and these were just too odd not to try.  Out of the oven, they are great.  Later on the marshmallows kind of liquefy.  Odd, really.  But I would make them for my nieces to eat that day.  And the marshmallows kind of melt in the oven and taste like burnt sugar.  

Rice Krispies Treats Scones

from Alice’s Tea Cup

3 cups all purpose flour

1/3 cup sugar

2 1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

3/4 cup butter, chilled and cut into pieces

1 1/2 cups mini marshmallows

1 cup puffed rice cereal (i.e. Rice Krispies)

1 1/4 cups buttermilk

1/2 tsp vanilla extract

1/4 cup heavy cream, for topping

1/2 cup sugar, for topping

Preheat oven to 425F. Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda and salt. Add butter and rub in with your fingertips until mixture resembles coarse, wet sand, with no pieces of butter larger than a pea remaining. This can also be done by pulsing the mixture in a food processor.
Stir in marshmallows and puffed rice cereal, then add buttermilk and vanilla and stir until mixture comes into a ball and no streaks of dry ingredients remain.
Turn dough out onto a floured surface (dough will be sticky), lightly flour your hands and press dough into a rectangle about 8×12-inches and about 1 inch thick.
Use a sharp knife and cut dough lengthwise in half. Make four even, vertical cuts (three, for larger scones), dividing the dough into 8 squares. Cut squares diagonally in half, creating 16 triangular scones. Place on baking sheet, leaving about 2 inches between scones.
Brush scones with heavy cream and sprinkle with sugar.
Bake for 12-14 minutes, until lightly browned.
Cool scones on a wire rack and serve slightly warm or at room temperature.

Orange Item of the Week

I have been trapped in my house with snow for four days.  I have used all my candy crush lives and clearly lost my mind.  This week's orange item is a pashmina folded into a turban.

Scones

"I made scones," Jen said "they came out really light and delish."  After those words came out of Jen Sikes's mouth (well, fingers, we were messaging) I could think of nothing else.  Light, buttery scones.        I began to scour my library of cookbooks, only to arrive at King Arthur Flour online.  These are their basic scones, I added dried cherries procured at a store during a visit to NYC and almonds.  My mother was happy and for once, I made something that did not make her shrug and say, "eh."

I plan on making others in the upcoming weeks.  Jen has ignited some sort of scone related fire I did not know I had.

Valentine's Cupcakes

Clearly Mother Nature does not have a date for Valentine's either, since she has dropped a ton of snow on us keeping us all in for Cupid's Big Day.  Or they are in a fight.  Perhaps he stood her up last year.  We will never know.  But I decided to go ahead and use my fancy new Mast Brother's cookbook.

Amazingly I had all of these ingredients in my home and I got to use my new paper cupcake holders. I am not sure if the refined Mast Brothers would appreciate the flourish, but Joann did.  The frosting is a crazy easy ganache.  And yes, we still have our Christmas tablecloth on.

Chocolate Cupcakes

Cupcakes (makes 12)

Unsalted butter                   1\2cup (1 stick)
Dark cocolate                      2 1\2oz chopped
Sugar                                   3\4 cup
Cocoa powder                      1\2 cup
Eggs                                     2
AP flour                                3\4 cup
Baking Powder                     1\2 t
Baking soda                         1\2 t
Heavy Cream                        1 cup

Ganache

Heavy Cream                       1 Cup
Dark Chocolaate                   10 oz

Make the cupcakes


Preeat oven to 350
Melt butter and chocolate in saucepan over low heat
Add sugar and cocoa powder
Add eggs, and dry ingredients, mix well
Add heavy cream, mix to combine
Pour batter into muffen cups and fill halfway, these guys EXPAND
Bake for 15 minutes until a toothpick comes out clean

Make the Ganache
Bring cream to boil in saucepan
Add chocolate and let melt for two minutes, then stir

Spoon or pipe over cupcakes.

How much snow have we had?

I can't yell you in inches, but we bought this can of hot chocolate before right before Xmas, and cracked it open ONLY when we have had snow.  Joann just got the last mugful while watching ski jumping.  Oh, and we have another open container.  I had to switch us to the non fat milk we have it so much.

Mast Brother's Cookbook

Joann took me to the happiest place on Earth (Barnes and Noble) and let me pick out a few cookbooks!  This one grabbed my attention.  The Mast Brother's own a cool factory/chocolate shop in Williamsberg Brooklyn.  That's right, hipster Fair Trade, ecofriendly,  gourmet chocolate.  This book is all chocolate, sweet and savory and dark chocolate only.  It is very Hemingway with the brother's talking about their trips to Maine and South America.    It is simple and very masculine with complex cooking.

I made Marbled Cheesecake Brownies.   At first they were intensely chocolate, (I liked) and by they next day they mellowed and became for fudgy.  At tat point, these brownies become like gold in my house with both parents sneaking portions hourly.  The next thing I think I am in to make is a Dark and Stormy cake.  It is supposed to snow on Sunday, so I thought it is a good time.  Plus there is no cake called The Shining.

Easy, and tasty, but use good dark chocolate.

Marbled Cheesecake Brownies

Makes 16

Dark chocolate          12oz copped (used my expensive chips.)
Unsalted Buter           3\4cup
Brown Sugar               1 1\2 cups
Vanilla bean (they use the seeds scraped from it, I used extract)
Eggs                            5
All Purpose Flour        1\2c
Baking Power             1 teaspoon
Sea SaLT                     1 teaspoon
Cream Ceesse             4 oz whipped

Preheat oven to 325, butter an 8 inch square pan


Melt he chocolate, butter, and brown sugar in a medium saucepan over low heat
Add vanilla seeds or 1 teaspoon vanilla extract
Add eggs and combine
Add flour, baking powder and salt and combine until smooth
Gently fold in a quarter of the cream cheese at a time, leaving a marbled effect
Pour Marbled batter in pan
Bake for 40 minutes.  Let Cool.

I had no idea baked potatoes could explode.

Lesson learned.

A question for the ages.

I should be baking, but the potatoes for dinner are occupying the oven right now.  So, to tide you all over until dessert, here is an important question for all of you.

Orange Item of the Week

We are about to get another foot of snow.  I am not happy and have had enough of winter/the polar vortex for a while, thanks.  So while it is cold out there, it is warm in my house.  (No, really, I could not take it any more and cranked the heat.) Here is to hoping spring will be here soon.

Orange Item of the Week

I know, it has been a while.  It is not you, it's me.  And I am ready to get back together with you and all of our baking orange splendor.  Thanks for waiting, I love you. But seriously, December drained me.  And believe it or not, I have already churned out more cookies for Joann this year.  The good news is that last weekend was her birthday, and I got to spend it with two of my nieces.  Tomorrow Joann asked for cupcakes to take to school.  She likes vanilla, so that is what she is getting.  The bad news is that the batter is lumpy and I am worried.  Will take pics and post when they are done.
SOOOO...the orange item?  My new fancy cupcake papers.  They have a cool NYC print on them, but painfully inaccurate.  The Statue of Liberty is not in Manhattan not matter how hard you squint.