July 25, 2010

Sandwich Cookie Bakery & Lemon Lavender Shortbread Cookies

Lemon Lavender Shortbread Cookies

Before I tell you about these wonderful little gems, let me digress.  I have this little dream of opening a bakery.  It’s a fantasy really, because in reality I know I will most likely not ever do it.  The realism side in me shines brightly during these visions of grandeur.  I see the long hours, the upfront costs and the early morning hours.  So, someone else with the will can go ahead of me and follow their dream.  However, if I did open a shop that I truly believe would succeed, it would be a Sandwich Cookie Bakery Shop. Cupcakes are so seven years ago, but cookies in sandwich form are going to be popping up.  I’m convinced of it.  If you stroll around the blogosphere, it’s all about the “whoopie pie,” which people loosely tie with what I deem as the coveted Sandwich Cookie.

If you’re in the mood for a cupcake without the all too often top heavy frosting, then make some of these sandwich cookies I’ve made over the past year.

Rhubarb Sandwich Cookies with Strawberry Cream Cheese Frosting

Homemade Graham Cracker Sandwiches

Pumpkin Whoopie Pies

Lemon Cookies with Coconut & Lemon Filling

Make Your Own Oreos

My Little Debbie Oatmeal Pies

Tomorrow is my birthday and I thought providing another cookie recipe would be a fantastic addition to your day, especially since I haven’t added any new recipes lately.  I baked for a woman’s tea this past week through Ben’s financial company, which was a nice break from motherhood and a time to have people ‘ooo’ & ‘aww’ over my food (so easy to win me over).  And since it was an afternoon tea, I knew a butter shortbread cookie would be great; but, a Lemon Lavender Butter Cookie would be perfect.  So now to the recipe.

Lemon Lavender Shortbread Cookie (printable recipe)

This recipe has also been used to make the Orange Cardamom Cookies & Bursting with Delight Lime Cookies .  Both of those had an icing on top and these Lemon Lavender Cookies would be perfect with a honey glaze.

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 tablespoons grated lemon zest
  • 1 1/2 teaspoons culinary lavender
  • 1 teaspoon salt
  • 2 sticks (1/2 pound) unsalted butter, softened
  • 3/4 cup sugar
  • 1 large egg yolk
  • 2 tablespoons heavy cream

Make dough:
Whisk together flour, lemon zest, lavender, and salt.

Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in 3 batches just until a dough forms. Put the dough on parchment paper.

Mound the dough together and roll into a log. Once you get a basic log shape, position the dough in the middle of the parchment. Then, take the parchment that’s north of the dough and cover it over the dough. Take a bench scraper and push the edge of it at the base of the parchment covered dough, trying to make a concentric log. Roll the log so the parchment covers the whole thing and twist the edges. Refrigerate for 3 hours to overnight.

Cut and bake cookies:
Preheat oven to 350°F with rack in middle.

Remove firm dough. Unroll the parchment so the dough is still sitting on top of the paper. Place on a cutting board. Cut the dough into 1/8 inch. Transfer cookies to a parchment-lined large baking sheet, arranging them 1 inch apart.

Bake until edges are golden-brown, 12-15 minutes. Cool on baking sheet 5 minutes, then slide cookies, still on parchment, onto a rack to cool completely.

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July 22, 2010

Know Who You Are

Have you ever noticed how you look through those rose-colored glasses at other people’s lives and think, “I can’t possibly do everything that person does? They must be ‘Superhuman!’” The thing is, when you boil it down, those glasses you’re looking through are a facade. Whether you are looking through rose-colored glasses at someone else or yourself, it’s dangerous.

When it comes to hospitality, genuine, life-breathing hospitality. I think it’s absolutely necessary to know who YOU are. Take off the glasses and look at your strengths & your weaknesses. Don’t try to be Cinderella’s step sisters shoving & stuffing your feet into shoes 5x’s too big or small. Wear the ones that fit comfortably, regardless if the pair you really want are a bit tight–it’s not worth it.

I have been suffering from anxiety, which reared its ugly head last week. I’m not exactly sure why it came up and it’s not gone completely. It has given me a greater insight into mental & emotional discrepancies, along with a greater capacity to extend grace. Not only grace for others, but for myself. I’ve begun to see more of who I am, what I’m capable of and what I need to lay aside. We’re only given one life and to try to be someone other than who God designed us to be is criminal.

There are those of us who have the natural ability to engage in conversation, know what questions to ask and how to put people at ease. If you’re not this person, the notion of being hospitable seems scary & daunting. Some people have a big home, which lends itself for natural hosting possibilities. I think when we allow all the shortcomings limit our ability to extend evangitality, then we get sidetracked from our wonderful, glorious gifts, talents & strengths.

During the giveaway I asked what you would like to see here on Evangitality. There were some great ideas & thoughts, but as I began thinking about them what kept coming back is what I believe to be the most fundamental…KNOW WHO YOU ARE before all else. We can go through life wearing shoes that aren’t our own, fulfilling our identity with various roles (student, teacher, a professional, parent, child, spouse). All the while we neglect to embrace who God designed us to be.

During one of my weakest moments last week I was listening to the Message translation of Psalm 2. I could barely hear anything as I was running on the treadmill, but these were the words I heard:

Let me tell you what God said next.
He said, “You’re my son (daughter),
And today is your birthday.
What do you want? Name it:

I began weeping big tears. In the midst of utter brokenness and feeling of abandonment, in the pit is when I heard God the loudest. He again was reminding me that my worth in life is nothing based on my talents & merit. He made me and delights in me. It’s like the first time we laid eyes upon our daughters–they were a glimpse of heaven.

So I encourage you to take off the rose-colored glasses and look around at your life’s scenery. Rather than look at what you don’t have or how you’ve failed in life. Know who you are and embrace it. Wear the shoes that fit. Don’t try to be someone you’re not. When I think of my girls growing up, I want to ensure they don’t feel like we are comparing them to one another. Our prayer is that we would love them the way God designed them to be and they would blossom into their own person. When you begin to love who you are and know who you are, you will be more free to accept grace & extend grace. And that, is fundamental in extending hospitality (or evangitality as I call it).

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July 11, 2010

Winner

Before I announce the winner of The Cake Bible, I wanted to let you know how thankful I was to read your stories of trials, triumphs, discoveries, and journey of hospitality. I’ve been beyond blessed & encouraged. Thank you for sharing, even some of the vulnerable parts.

Your stories and/or comments also inspired & motivated me to continue walking & engaging this life of Christ-like hospitality. I have more ideas for future posts, too. Keep sharing your stories & encouraging one another through them.

As for the winner of the coveted cookbook. I happen to know, this person loves to bake a lot (perhaps more than me). She is a gracious individual & is on her feet taking care of her home, loving her family tremendously well & I’m sure not too many dull moments with a 3 year old, almost 21 month old & an almost 2 month old.

So congratulations Paige on winning The Cake Bible!

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July 9, 2010

The Cake Bible Giveaway

Only one day left to enter the giveaway.  Below you’ll find a review I wrote a year ago of the highly acclaimed cookbook by Rose Levy Beranbaum, The Cake Bible.  If there was one cookbook on cakes you could ever own, this should definitely be it, because the recipes are thorough, and range from more simple to complex.  Beranbaum is the Queen of Baking and by the end you will be able to make homemade fondant to an amazing Sour Cream Banana Cheesecake.  Don’t miss out on the free giveaway ending tomorrow, July 10th at 7pm Pacific Time.

‘The Cake Bible’ by Rose Levy Beranbaum. This was one of my very first specialty cookbooks given to me for my 21st birthday from Ben. I feel like you either love it or hate it. The in-betweeners don’t have that much to say, which adds to the persuasion of buying the book (just take a look at Amazon reviews here).

This is a very lengthy and at times exhausted textbook of sorts on cakes. If you’re only mediocrely interested in cakes, don’t buy it, because you will only get frustrated and annoyed. Also, if you don’t really care about the “how’s & why’s” of good cake production, please skip over it and move on (stick with your Betty Crocker cookbook). Beranbaum did her master’s thesis paper on the topic of “sifting flour,” so this lady is quite the novice when it comes to flour, baking and the final production we call cake.

Since baking is a science, she treats it as such and doesn’t skimp on the procedures to get to the very best possible end product. I find her ‘Pastry Bible Cookbook’ much more tedious than her ‘Cake Bible’ hands down. However, it’s her tedious nature that leads to excellent results and the reader (interpreter of sorts) of the recipe is given very detailed instructions to get the same results Beranbaum wants for you.

Another thing I like is how she divides her recipes into the following:

1. Butter Cakes (she goes through chocolate butter cakes and then non-chocolate butter cakes)
2. Genoise Cakes (same with chocolate and non-chocolate)
3. All other types of cakes (banana, cheesecake, zucchini, etc)
4. Speciality Cakes (she uses the recipes from #1 & #2 for these)
5. Fillings, frosting, etc.
6. Tips on Decorating
7. Equipment
8. Making cake for a crowd (here she guides you in making wedding cakes or how to adjust a butter chocolate cake to serve 8 to serve 24).
9. Directory & Index

In most of her recipes she gives you a little story as to what inspired the cake or what makes it special. I tend to like this, because I find cooking and baking (and everything in life) to be centered around story. We tell a story in everything we do; whether or not, we are actually speaking. Just think, when you were a kid, did you eat something special at your grandma’s house or maybe a local shop and that taste & smell has never left you? Then, as an adult you taste & smell it again. It invokes a memory, a story you get to remember and possibly tell. This is what cookbook authors do when they convey their recipes to you.

I also like how each of her cake recipes will tell you what frosting, fillings, or adornments work well with it (and it’s typically more than one option). She also tells you how long it will last and if you can freeze it.

I have also been impressed with the results of her cakes in my own kitchen. Most of the time people douse the cake with frosting and make the cake all about the frosting, when really the cake is the star. Her cakes are definitely the star and make one rethink the bake from a box concept.

She also gives you measurement in American Standard, Weight & Volume. Her ingredients list can be hard to manuever around at first and the formatting could use some sprucing up for sure. However, this book is more than 20 years old. The pictures are a bit dated as well when it comes to decorations, but I also appreciate that it’s not all fondant covered wedding cakes, because it just doesn’t taste as good as buttercream.

If you’re into baking cakes or want to explore this arena a bit more, than check it out from your local library and let me know what you think.

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July 7, 2010

Sugar Snap Pea & Mint Risotto

The long-awaited summer has arrived (granted it could go away by next week, because this is the Pacific Northwest).  Ben says Memorial Day is the official unofficial start of summer (in theory), while the reality of high temps, constant summer & glorious outdoor water play dates begin after Fourth of July.  Our plans for the day include: sunscreen bodies, water, smoothies & bare feet.  I don’t want to be doing much when it comes to cooking over the stove top, so please forgive me for this recipe on a week like this, which cries for salads, quick sandwiches, and anything cool.

But, I made this while the weather was partly sunny and I had a plethora of some of the best sugar snap peas I’ve tasted.  We have this little garden/farm, Joe’s Garden, which is quintessential Bellingham.  Bouquets of sweet peas in early summer, lettuce heads the size of three grocery store kind ($1.25) and a cornucopia of bounty come August (eggplant, tomatoes, summer squash, basil, potatoes, peaches, etc).  The sugar snap peas had just been picked and we brought home a bag.  They were crunchy & sweet.  A week later they was still some left in my fridge and they had not lost their crunch–amazing.  If you live in Bellingham and you’ve never been–you must go.  If you’re coming from out-of-town, do yourself a favor and stop by.

I had to use these snap peas along with the abundance of mint we have to make a risotto.  My friend Lindsey puts little ideas in regards to food of what I should make and then I set to the task.  We had a similar risotto using sugar snap peas, but it used a basil cream.  I really felt the addition of mint would be more refreshing, and it didn’t fail me.  Take advantage of the small season of sugar snap peas by eating a couple on the way home and making this risotto.

Sugar Snap Pea & Mint Risotto (printable recipe)

1 vidialia onion with greens, chopped
2 garlic cloves
2 Tb olive oil
1 Tb unsalted butter

2 cups arborio rice, risotto
1/2 cup dry white wine
5-6 cups vegetable broth
1/2 – 3/4 cup freshly grated Parmigiano Reggiano
kosher salt to taste

3/4 -1 cup sugar snap peas, cut into thirds
1 -2 Tb freshly chopped mint

Directions: Put vegetable broth in a small pot & heat.  You will want it to be warm when you add it to the rice for later.  Put a lid on the pot to keep it warm.

In a large pan, heat oil & butter on medium heat.  Add onions & garlic, saute till fragrant and onions softened, about 4 minutes.  Add a pinch of salt & mix.  Add the arborio rice and stir to coat.  Cook for about 30 seconds while stirring.  Add the white wine and stir.  Once the rice has absorbed the wine, add one cup of vegetable broth.  Stir and allow the rice to soak up the broth.  Continue adding one cup at a time and allowing the rice to soak it up.  This will take about 25 minutes.  When you have about 1 -2 cups left of broth, add the sugar snap peas.

Taste throughout to see how much salt you need.  The rice should be a little al dente.  Remove from heat and add freshly grated Parmigiano Reggiano & stir.  Add the chopped mint.  Taste & see if you need more salt.  Serve straight from the stove.  Garnish with more Parmesan & mint.

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July 2, 2010

Lemon Poppy Seed Strawberry Shortcake

My little girl loves Strawberry Shortcake.  Well, the dessert, but mainly the cute character I grew to love at the same age.  I’m sure if her and I were the same age, we’d probably be friends as we share similar affinities.

Growing up we would regularly eat strawberry shortcakes in the summer.  My dad was (and is) the fruit king.  It wasn’t uncommon to find heaping amounts of peaches, nectarines, plums & cherries all at the same time in June & July, with a couple of trips to the market throughout the week.  It’s no surprise my younger brother at age three consumed two whole watermelons in one sitting at our church’s watermelon bust.  Frequently on a Sunday evening, my father would begin cutting up fruit for the BIG fruit salad as we sat around like seagulls awaiting our victory.

When it came time for strawberry shortcakes, I was designated strawberry huller.  I must say that I am a veteran strawberry huller.  I don’t mess around with the huller device, but a small paring knife, removing the stem & inner middle (not just chopping off the top–isn’t that a crime?).  Unfortunately, our idea of shortcakes was the spongy prepackaged cakes.  It’s interesting that I wasn’t completely fond of them as a kid.  However, when I would taste various versions of biscuit shortcakes in former years, they were either dry, or felt like gravy should be the topping.

I had put off the search for a while, then shortly after Ben & I got married I came across this recipe thinking that it might just be the summer to redeem the strawberry shortcake.  And folks, this is it.  The lemon poppy seed version was first made two weeks ago, while I normally stick to the original cream version.  They’re reminiscent of flaky, creamy English cream scones, except with more cream.  And this isn’t time to watch your figure, but completely indulge in summer goodness of sweet, seasonal strawberries, flaky cream shortcakes & billows of freshly whipped cream.  A perfect end to a fourth of July meal.  You could easily make the original version (directions below) or put a spin on it with the lemon & poppy seed.  Whatever you do–these should be on your menu this weekend (also try Heirloom Tomato & Watermelon Salad).  What are some of your fourth of July food memories?  Don’t forget to take part in the free giveaway!

Lemon-Poppy Seed Shortcakes (printable recipe)

This recipe is from Fine Cooking magazine.  You can easily make these shortcakes as plain, by omitting the poppy seeds & lemon juice, and using 1 1/2 cups of heavy cream instead.  Another option for the lemon poppy seed shortcakes is by using half strawberries & the other half blueberries.

Ingredients:

For Shortcakes:
3 cups all-purpose flour
1/4 cup plus 2 Tb granulated sugar
1 1/2 Tb baking powder
3/4 tsp kosher salt
1/4 cup plus 2 Tb lemon zest
6 ounces (3/4 cup) cold unsalted butter, cut into 1-inch pieces
2 Tb poppy seeds
1 1/4 cup heavy cream
1/4 cup fresh lemon juice

For Strawberries:
5 cups sliced strawberries
1 – 2 Tb granulated sugar

For Whipped Cream:
1 1/2 cups cold heavy whipping cream
2 Tb granulated sugar
1 tsp vanilla

Shortcakes Directions:  Line a baking sheet with parchment paper.  Sift together flour, sugar, baking powder & salt into a large bowl.  Add the lemon zest and toss throughout the mixture.  Cut the butter into the dry mixture with a pastry blender or two knives until the largest butter is the size of peas.  Add the poppy seeds and mix around lightly.

Make a well in the center of the mixture and pour in the cream.  Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry.

Gently knead by hand five or six times to pick up any dry ingredients remaining in the bottom of the bowl and to create a loose ball.

Turn the dough out onto a lightly floured surface and pat it into an 8-inch square, 3/4 to 1 inch thick.  Transfer to parchment-lined baking sheet, cover with plastic to chill for 20 minutes.

While dough is chilling, Heat oven to 425.  Remove dough from fridge & cut (using a sharp chef’s knife or bench knife) and cut into 9 squares.  Space apart on parchment-lined baking sheet about 2 inches apart.  Brush each shortcake with cream & sprinkle coarse sugar on top.  Bake for 18 to 20 minutes.  When done, let cool at room temperature.

Strawberries:  While shortcakes are baking, slice strawberries and place in bowl, along with one tablespoon of sugar.  Mix together and allow to macerate for 30 minutes at room temperature.

Whipped Cream:  In a chilled bowl of an electric mixer with a chilled whisk, add cold whipped cream.  Beat on high until it begins to thicken.  Add vanilla & sugar, then continue beating till billowy, soft peaks form.  **If you want lemon whipped cream, then add 2 Tb of lemon juice in place of vanilla.

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June 28, 2010

One Year & a Giveaway

Tomorrow marks the beginning of this journey I know as Evangitality.  I remember sitting on my deck on a beautiful summer day with laptop in hand and fingers typing away.  I had an idea of where I wanted to head, but I’ve made a point to try out new paths along the way.  My first post began with destroying the Supermom image, while others followed with recipes, meanderings, trials & joys and stories to share.

Life has been busy in our household these past couple weeks.  Our oldest daughter V has been going to various doctor appointments to figure out what is limiting her ability to blossom.  I not only want to share fun stories, yummy food and ways to extend hospitality, but take you with me on my life’s journey.  And I hope that my story, my journey might shed light onto who I am, but more importantly, help you realize that whatever it is we build up as our idea of perfect is usually not the case.  I know when we share our story it redeems our past and gives hope for our future–it makes us human.

My little girl entered this world with different “things” that I always wondered if they were just me being paranoid mama or real “issues.”  I wanted that first month of her life to hurry and finish itself out.  There are moms who have loved being a mom from the get go, but I wasn’t one of them.  I loved my daughter dearly, but a lifetime of fear & anxiety shows its ugly head with greatness in postpartum.  Boy, did I feel it.  Nursing was difficult.  She wasn’t gaining weight adequately from 2 months to 4 months to 6 months she gained about three pounds.  At the beginning, her inadequacies were absorbed by me–making me think it was a direct result of me as her mom.

Fast forward to late walking, little comments by the doctor, feelings of inadequacy, reading into someone’s comments about her (or lack thereof) and at times comparing her to other kids wondering why she weren’t more like so and so.  I would become defensive when acquaintances would heap praises on a friend’s child while my little girl seemed to go left unnoticed.  But what was worse, I realized that I wasn’t looking at her for who she was created to be.  I was looking at all the weaknesses; rather, than the strengths.

God has been working on my own insecurities and heart these past three and half years more than any other time in my life.  I have cried and asked forgiveness for not loving her like God does.  When I think about the true heart of hospitality (as I’ve said before), its loving the person unconditionally, because God created them in his perfect image.  My little girl, well, she’s amazing.  My intuition of something not being quite right was right.  We’ve had her evaluated for speech therapy, physical therapy & to get orthotics.  The speech therapist said she was fine, just a little oral motor discrepancy.  The physical therapist said she needed some orthotics for her ankles to correct her posture & strengthen her ankles.  She also said she has low muscle tone & possibly a sensory processing disorder with hyposensitivity with proprioception.  What does all that mean?

It means I have a healthy girl, who has a little catching up to do with gross & fine motor.  She has to wear braces 8+ hours a day anywhere from 6 months to a year or longer.  That she needs daily exercises to strengthen her core & give input to her senses.  For me, there are days when I jump ahead and wonder if it will ever get better?  Will she wear braces for the rest of her life?  Will she be able to fit in with others, etc?  Yet, it’s also like finding the missing pieces to a puzzle you’ve been trying to figure out for a couple years.  It brings hope & clarity.  With her oral motor, it’s hard for her to do sucking & blowing, which helped me realize that as a baby she wasn’t gaining in those months, because she couldn’t suck adequately as a nursing baby.  When she was still having difficulty walking up & downstairs at three years of age, it made sense once we realized her weak ankles & low muscle tone in her core.

I’ve sat down to write a couple of times to put up a new post, but haven’t had the energy to finish my thoughts.  Yesterday, I was listening to a story about a little girl, Naomi, who attended a camp for children who are neglected & abused.  She had gone from 2005-2009.  Her first year she didn’t want to participate in any activity or with anyone.  She was broken and didn’t know her full worth or capability.  The story ended with her in her final summer of camp seeing another little girl on the fringe.  Naomi went to her and said, “Would you like to play the game?”  The girl shook her head “no.”  Naomi went on to say, “It’s okay, you don’t have to play.  I’ll just sit here with you.  You know, I was just like you.  I didn’t want to participate or talk with anyone either.  But, then I found out I was worth something and I’m here this summer to help you know that you’re worth something too.”

After V’s second physical therapy appointment, I saw a new little girl.  She had a confidence & energy about her.  It was as if I saw for the first time my daughter blossom into who she truly was & has been designed to be.

We all have stories and the only way to give them life is by speaking them.  As I think about what this blog has become and what I want it to be, I’ve realized a couple of things.  I don’t really care about getting high traffic.  I do love comments, because it gives me input and direction; plus, affirmation is a way to my heart.  I also want to invoke the heart of genuine hospitality in others.

So, I want to celebrate a first year by doing a giveaway.  The thing about it is, if you want to enter, you need to share a story.  I’ll be giving away a copy of one of my all time favorite cookbooks, The Cake Bible by Rose Levy Bernabaum.  It’s basically the go to book on baking & decorating all types of cakes.  She covers butter, genoise, sponge, & cheesecakes; as well as, ganache, buttercreams, homemade fondant, & fillings.  It’s hands down a must for your baking library.

How to Win

Everyone has four chances to win.

1. Comment by sharing a story of how you’ve extended hospitality (evangitality) or someone has extended it to you.

2. Comment by answering the following: If you’re an introvert, how is being hospitable difficult or easy?  If you’re an extrovert, how is being hospitable difficult or easy?

3. Comment by referring someone to evangitality that you think would enjoy or benefit, then post their name here.

4. Comment by answering the following: What type of posts would you like me to explore in the realm of hospitality?  Other thoughts or comments.

This giveaway will end July 10 at 7:00pm Pacific Time. Free Give Away is Closed.

Winner will be announced July 11th.

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Filed under Christian Hospitality, Hospitality, My Journey

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June 17, 2010

Rhubarb Sandwich Cookies with Strawberry Cream Cheese Filling

Our house definitely looks “lived in” right now.  Library books all around, artwork hung to dry on the mantle, and a deep freezer & other patio items inside our house as well.  All the decks in our condo are being cleaned, sanded & repainted this week, which means bringing in everything or putting it in the scarce space in front of our house.  Hence–a deep freezer in our living room.

There are times in life when embracing the “lived in” motif is needed.  Trying to escape it, hide it, or tackle it is just adding more stress and less time for the people around us.  It’s easy for me to put on my tunnel vision goggles and charge straight ahead in cleaning up without giving a second glance at the nudging of a little girl wanting her mama to dance with her, or sitting down to talk to my husband.  When I think about the land of Facebook, there are some people who are proudly seated on their ‘anti-FB’ platform.  I get it, really I do.  Waste away hours by being sucked in.  However, I propose that FB is also community, an arena for hospitality.

For instance, my friend Shelley wouldn’t have known I was making these cookies if I hadn’t put it in my update.  And, she wouldn’t have had the opportunity of eating them either (because I got to drop some off to her later). Although there are many ways in which technology can suck us in and turn others out, I think if our priorities are straight, it can be a good thing.

Rhubarb Sandwich Cookies with Strawberry Cream Cheese Filling

(printable recipe)

A note about the sugars.  Demerara is an unrefined equivalent to brown sugar, while rapadura is an unrefined equivalent to granulated sugar.  Rapadura looks similar to sand.  Since neither are refined, they have a more complex taste & smell, which is similar to caramel & molasses.  If you don’t have oat bran on hand, you could pulverize (food processor) 1/4 cup of oats.  The whole wheat pastry flour could be replaced with unbleached all-purpose flour as well.
Ingredients:

1/2 cup old fashioned oats
1/4 cup oat bran
1 cup whole wheat pastry flour
1/2 tsp ground cinnamon
1/4 tsp freshly ground cardamom
1/2 tsp baking soda
1/2 tsp kosher salt
8 Tb (1 stick or 1/2 cup) unsalted butter, room temperature
1/2 cup demerara sugar
1/4 cup rapadura sugar
1/2 tsp vanilla extract
1 large egg, room temperature
1 cup medium diced rhubarb, 1/4 in

Strawberry Cream Cheese Frosting & Directions

Directions: Preheat oven to 350.  Line two baking sheets with parchment paper.  Take out your eggs & butter to get them to room temperature.

In a small bowl, add oats, oat bran, w.w. pastry flour, spices, baking soda & salt.  Mix to combine and set aside.

In the bowl of an electric mixer, cream on medium speed the two sugars, butter & vanilla for 1 minute.  Scrape down sides and add the egg on low speed.  Mix till combined and add the dry ingredients.  Mix till thoroughly combined and add the rhubarb.

Using a tablespoon, scoop a leveled Tb of cookie dough on parchment lined sheets leaving 1 1/2 -2 inches apart.  Bake for 12 minutes.  Cool on a wire rack till cookies are cool and transfer to foil.

Put 2 tsp of frosting on one turned over cookie.  Take an unfrosted cookie and sandwich it together.  Makes about 20 cookies.

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June 15, 2010

Caramel Sauce (for a Caramel Latte)

My most favorite coffee drink is a caramel latte from Avelino.  As you watch them prepare the cup you begin to wonder if they are over doing it with the caramel.  Trust me, they’re not.  I got away with some of my favorite fellow moms back in early March, where I brought caramel sauce to make said latte for them.  Talia looking at the cup as I spooned the gooey sauce in said, “Uh, maybe a little less for me.”  I said with all courtesy & politeness (maybe a little blunt) to a pregnant lady, “No, trust me–you don’t want less.”  As I handed it to her, she said, “You’re right Kamille–this is perfect!”

I often dream of getting away in a cabin far away on days like this.  Caramel latte in one hand, good book in the other, and peace & quiet.  It could be that I’m anxiously awaiting my anniversary getaway this weekend with Ben and without the kids.  But, I think it’s a little deeper.  I’ve been very short, sarcastic, rolling the eyes due to kid annoyances, and feeling like life should stand still for me.  My tolerance level is at an all time low and my connecting with my girls seems to have fallen off the radar.  When I’ve been told about the importance of having a “daily quiet time” with God or somehow that is equated with spiritual depth–I begin to wonder how true it is.  My friend read a book recently where the author (and I paraphrase) said, “maybe we shouldn’t gauge spiritual life with daily devotion/quiet time.  Instead, when we find ourselves becoming angry, bitter, impatient, lacking grace & forgiveness–maybe those should be the signs of spiritual decay.”

My pastor mentioned something along these lines on Sunday.  How he’s definitely a proponent of reading the Bible, but we’ve met many people who read their Bible daily, yet their life lacks any evidence of it.  I’m in need of a cleanse.  My soul is stagnant waters in a cesspool right now.  It’s on days like today that I’m reminded the most important job I could do is give my girls as many hugs & speak life-giving words to them.  It’s not about the laundry getting done, the ratio of carbs & proteins on their lunch plates, or hurrying them off to bed to be partly done with the day.  And I need more than myself to do that job.  Yes a break this weekend is nice, but I’m running on empty right now.  So how are you?  How do you refuel, in order to do better than “just make it” to the weekend?  I’m grateful to you, who allow me to open up my heart & mind on days like this.

Caramel Sauce & Latte (printable recipe)

This recipe is from Fine Cooking Winter 2004 issue.  I cook mine in my dutch oven to ensure it doesn’t burn.  Making caramel is more about color and temperature than about time.  The original recipe says it takes “about” 28 minutes to get to the right color.  But, what you need to do is stay right by the stove while it cooks, because it can go from just ready to burnt in no time.  Make this when you have peace & quiet without disturbances–you’ll feel better when you’re licking the spoon and no one is watching.

Ingredients:

1 cup water, plus more for brushing down sugar crystals

4 cups granulated sugar

2 Tb light corn syrup

4 cups (1 quart) heavy whipping cream, at room temperature

4 ounces (1/2 cup, 1 stick) unsalted butter, softened and cut into pieces

1/2-1 tsp sea salt

Directions: Have your cream & butter ready.  Pour some water into a small bowl and a pastry brush to set aside the stove for brushing down sugar crystals.  Pour 1 cup water into a heavy-bottom pot (8 quart or dutch oven).  Add sugar & corn syrup.  Cook over high heat, stirring often with a wooden spoon, until sugar has dissolved and the mixture is boiling.  If you see any sugar crystals forming on the sides of the pot, just above the sugar mixture, wipe down with wet pastry brush.

Reduce the heat to maintain a gentle boil; it shouldn’t be sputtering.  DO NOT STIR it any longer.  Simply allow the sugar to cook.  You will need to gently swirl the pan to disperse the sugars & even out the color.  Continuing wiping down the sides if sugar crystals form and allowing the sugar to reach a light honey color, this should take roughly 20 minutes.  Continue with the swirling & wiping of the pastry brush, and the sugar should become a rich, red-brown color, roughly an additional 8 minutes.  The best way to tell what color the sugar is is to spoon a bit on a white dish.

Remove pot from heat and slowly pour in the cream, but be careful while pouring as it will splatter.  Stir with a wooden spoon, making sure any solidified caramel on the bottom or sides melts.  If it’s not melting, you can set it over medium heat again & gently stir until it is completely smooth.

Stir in the butter and salt.  Let cool to room temperature. If you want flavored caramel sauce, look below.

Put in a jar and refrigerate.  Will keep about 3-4 weeks in the fridge–perfect to give some away.

Caramel Latte

To make a double tall caramel latte, steam 8 ounces milk, two shots espresso & about 3 Tb of caramel sauce.  Put caramel in bottom of mug.  Add hot shots and stir to thoroughly combine.  Add your frothy & creamy steamed milk and you have yourself “paradise in a cup.”

Orange-Cardamom Caramel Sauce:

In a small saucepan, combine 1 1/2 cups fresh orange juices with 2 Tb plus 2 tsp finely grated orange zest, bring to a boil, and cook until reduced to about 1/2 cup.  Pour through a fine sieve, pressing against the zest to release all the liquid.  Stir the strained, reduced orange juice and 4 tsp ground cardamom into the cooled caramel sauce.

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June 10, 2010

Strawberry Margaritas

Nothing says summer quite like strawberries.  I keep holding back at the grocery store as they taunt me to succumb to temptation (and while my three-year old shouts, “OH MAMA—IT’S STRAWBERRIES).  But, I’m standing firm, waiting patiently for local strawberries.  And let me tell you, we bought this small little pint of strawberries a week back at the Wednesday market, which were divine.  They were everything a strawberry should be…slightly firm, sweet little jewels to be eaten solo.  The girls had theirs with lunch while I sneaked a few in my spinach, chevre salad.

I have fond memories of my dad bringing home a flat of strawberries and we would devour them.  There was one not so fond memory when I was seven years old.  Our good family friends were in town visiting, my dad had a flat of strawberries out and let it be said, “kids don’t care about dirt,” let alone on strawberries.  I would pick one up and kind of brush it off and take a bite.  Hit repeat…again and again.

Then, I spotted one of the big, really red strawberries at the bottom of one of the baskets, thinking I hit the mother lode.  I pulled back the green leaves and took a big bite; when all of a sudden, I felt something move in my mouth.  I still shudder thinking about it.  I spit everything out all over the carpet and scream.  Then, I see what it was and shiver saying, “EWWW!!! ACCKKK!”  My family probably thinking I was dramatizing the part no sooner started saying the same “ewww’s & aaacckk’s.” What was in that strawberry?

An earwig.  Absolutely, positively one of the most disgusting things to be in my mouth.  However, did it stop me from eating from the flat of strawberries?  No.  What it did was it made me the designated cleaner & huller of the strawberries.  It’s because they’re that good.  With sun on the horizon in the PacNW, or already in clear view in your neighborhood, kick it off right by making these Strawberry Margaritas.  And since the recipe uses a strawberry puree you’ll be sure to know it will be earwig free.

Strawberry Margaritas (printable recipe)

This recipe is adapted from Rick Bayless website.

Ingredients:
1/4 cup fresh lime juice
1/8 cup unrefined sugar
1/3 cup water
1/2 cup strawberry puree
1/2 cup tequila
about 1/2 cup ice
coarse salt

In a measuring cup, combine lime, sugar, and water.  Set aside.  In another measuring cup, measure out tequila & strawberry puree–mix.  Prepare two martini or margarita glasses by rubbing lime around the rim, then dip them in a dish of coarse salt. Pour limeade mixture & liquor mixture into a shaker, add ice & shake for 10-15 seconds.  Pour the margarita into prepared glasses.  Serves 2 large margaritas or 3 small.

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