Traditions Old and New {Recipes: Vanilla Kipheren Crescents and Recital Hot Cocoa}

Both of the kids take piano. Bryce has been taking it for 10 years and Lili for 8. Every year there are two piano recitals: one in the spring and one in the winter. Every student is asked to provide one dozen cookies for after recital refreshments. A few years ago my kids wanted to bring hot cocoa to the winter recital, so now it has become a tradition for us to bring in addition to cookies.

This year I wanted to bring one of the family's traditional holiday favorites, Vanilla Kipheren Crescents. I believe that just about every family has a version of this cookie. This one was handed down from my husband's family. My side of the family has one as well, but I have not been able to locate the recipe. Hopefully one day I'll come across it.

This is the first time I have had trouble trying one of the recipes that have been handed down, and I am not sure why. The dough turned out way too dry. We do live in a lot dryer climate than my mother-in-law did when she used to make these, so this may have contributed. Regardless, I did some troubleshooting and they turned out well. In fact, one of the parents at the piano recital commented about how much he liked them and that his mother made a similar cookie (thus supporting my belief:)).

Vanilla Kipheren Crescents

The original recipe is from my mother-in-law and it is a favorite. For some reason when I made it the dough was too dry to hold together. So, I researched similar recipes to see if I could get it to bind together better. 

Original Recipe Ingredients:

2 3/4 cups cake flour
1 cup (1/2 lb) butter
1/4 cup granulated sugar
1 teaspoon vanilla
Vanilla powdered sugar *see below

Additional Ingredients for Recipe Update:

1/4 cup more granulated sugar
1 teaspoon more vanilla
2 egg yolks
1 tablespoon whole milk

Blanch almonds, grind. combine all ingredients and mix lightly together as for a pie crust with fingers or a with a pastry cutter into a light pastry dough. Let stan in refrigerator for 1/2-1 hour. Cut pieces off and shape into crescents. Bake on uncreased cookie sheet in a moderate oven (350°F) 10-15 minutes, until lightly browned. While warm roll in vanilla sugar. Makes 50-60 (I got about 30).

*Vanilla Sugar

Confectioner's sugar (powdered sugar)**, one vanilla bean, broken. Mix and let stand for one day before using. 
**My mother-in-law did put an amount; I used about a cup and had a bit left over.

Recital Hot Cocoa

Every year the kids' piano teacher asks that we bring this to the holiday piano recital. It is always well received. This is also great for large holiday get togethers. 

8 cups low-fat or 2% milk
3/4 cup cocoa powder
3/4 cup granulated sugar
1 1/2 cups hot water
1 teaspoon vanilla

1. Combine cocoa, sugar, and hot water in a medium size sauce pan. Stir and bring to a gentle boil. Continue to cook until sugar is dissolved. Remove from heat and add vanilla. 
2. Transfer mixture to a 5-6 quart Crock-Pot, add milk and stir. 
3. Cook on HIGH for 2 hours or Low for 4 hours, or until hot.
4. Pour into mugs and top with whipped cream or mini marshmallows. Peppermint sticks or candy canes make great stirrers and add a nice peppermint flavor. Sprinkles can be put on top of whipped cream, if using. 

Happy Holidays from our family to yours!

Scarborough Fair Without the Sage {Recipe: Dutch Oven Baked Herb Bread}

Are you going to Scarborough Fair: Parsley, sage, rosemary and thyme. -Simon and Garfunkel

It dawned on me the other day that the Depression Era Bread I posted a little while ago would make a good base for flavored breads. First, I thought I would try adding some herbs. It turned out really good. The only thing I might do next time is add another 1/2-1 teaspoon of rosemary. I was parsimonious with the rosemary because sometimes it's flavor can take over, but I did think it could use a bit more after tasting the bread.

Dutch Oven Baked Herb Bread

4 1/2 cups all purpose flour
1 teaspoon rosemary (more if you want a stronger rosemary flavor-see note above)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon parsley
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon thyme
1/4 teaspoon marjoram 
1 1/2 teaspoons salt
1/4 teaspoon finely ground black pepper

1 1/2 tablespoons yeast

1 1/2 cups warm water

Approximately 2 tablespoon of oil, divided-I used olive oil

In a large mixing bowl, stir together the flour, herbs and spices. Form a well in the center of the flour/herb and spice mixture. Pour the yeast into the well, then pour the warm water over the yeast. Mix with your fingers until the yeast dissolves. Continue mixing the yeast with the water and start mixing/kneading in the flour until there is no more loose flour. If the dough is dry, you can add a more water a little at a time, until you have a nice ball of dough that is not too sticky. Continue to knead the dough for a few minute until smooth and bounces back a bit when you press on it with your finger. Form the dough into a ball, remove from the bowl, and set aside. Wash and dry the bowl, then put in about 1 tablespoon of oil. Place the dough back into the bowl and turn it over once so that there is oil on the top side of the dough ball. Cover the top of the bowl with a dish cloth and place in a warm area to rise. Let it rise 2 to 4 hours, until the dough is double in bulk and does not bounce back when you push your finger into it. Once the dough has risen, punch down and knead to release the air and redistribute the yeast. Let the dough rest for about 10 minutes, then shape the dough into a tight ball-tighter the better. Place dough into the center of a well oiled Dutch oven; cover with lid and let the dough rise again for 30 to 60 minutes (less if it is warm and humid, more if cold). While the dough is rising, pre-heat the oven to 450°F. Gently rub the surface of dough with a little more oil and score with a sharp knife or razor, either in an x-mark or wide hash mark (this allow the dough to expand more). Cover the Dutch oven with lid. Bake for 30 minutes at 450°F, then remove lid, reduce heat to 375°F and bake until bread is nicely browned and the internal temperature reaches 200°F or more.  Let bread rest 30 minutes before slicing. 

Enjoy!

A Bit of Wisdom from Grandma Jones: Always Keep the Cookie Jar Full {Recipe: Grandma Jones' Sugar Cookies}

My grandmother always kept her cookie jar full for all of us grandchildren when we visited. Most of the time she made molasses cookies, until one summer when we were visiting between my 7th and 8th grade year; that time she made sugar cookies. They were like no other sugar cookie I have ever had. I always liked the other cookies my grandmother made, but I loved these! I can remember struggling to stay away from the cookie jar. I also remember asking her to teach me how to make them that summer so I could make them at home.

These sugar cookies are on the thinner side, crispy on the edges and chewy in the center. I make them with unsalted butter, only because I don't buy shortening. I use so few recipes that call for it, I can never use up even the smallest containers it comes in. It always gets thrown out because it gets rancid before I can use it up. I tried to substitute coconut oil, but it didn't work well. The cookies spread way too thin and were oily. I do have to say, my kids loved them though. They were a bit like florentines.
My goal, when if and when I become a grandmother, is to always have a cookie jar full of cookies. And, of course, these sugar cookies will be added to that cookie jar. I believe every one of my siblings and cousins have fond memories of Grandma Jones' full cookie jar.

Grandma Jones' Sugar Cookies

The recipe from my grandmother just states "Combine all ingredients in a mixing bowl." for instructions. It works okay to do this, but I broke it down into steps. I think it combines better and easier. 

Ingredients:

3/4 cup shortening or unsalted butter, softened
1 cup sugar*
1/4 cup Karo syrup
1 egg
2 cup all purpose flour, sifted
2 tsp baking soda
1/2 teaspoon salt
Extra sugar for rolling the cookies in. 

1. Pre-heat oven to 325°F. Line a couple of baking sheets with Silpat liner or parchment (my grandmother did not use either of these, but I find it is easier clean-up)

2. Cream together shortening or butter with the sugar and Karo syrup in a medium size mixing bowl. Add the egg and mix well. 

3. Sift the flour into the bowl. Add the baking soda and salt into the sifter as well, this will break up any clumps that these may have. Stir until well combined with the wet ingredients. 

4. Pour about 1/4 cup sugar into a small bowl (I just guess a how much, but start with 1/4 cup and add more if needed).  Form the cookie dough into 1 inch balls, then roll in sugar. Place on cookie sheet about 2 inches apart. 

5. Bake 8 to 10 minutes or until light golden brown on the edges. I found I had to rotate baking sheets 1/2 way through the baking time to ensure even browning. 

Variations: 1. 1/4 cup honey can be substituted for Karo syrup, or 2. 1/2 cup brown sugar + 1/2 cup white sugar for the 1 cup of sugar can be used for a more toffee flavor. 

Enjoy!

Back to Basics {Recipe: Our Family's All-Time Favorite Stuffing}

Oven Baked Stuffing

Every year the kids want to contribute something to the Thanksgiving table. When they were little, I used to by the canned crescent rolls and let them have at it. A few years ago they were able to make dishes from scratch. Bryce has claimed the cranberry sauce as his specialty and Lili always makes homemade rolls and dessert. This year Lili wanted to learn to make stuffing. It has become the favorite part of the Thanksgiving meal, next the turkey. 

When I was growing up. my dad was in charge of the turkey and the stuffing. He would get up at 6:00am to get started. He put in all kinds of stuff in his stuffing. I am not sure what all he put in it, but I remember him finely grinding all of the turkey giblets, save the neck which was boiled for broth, to add to it. He also chopped lots of onion and celery finer than I have ever seen anyone chop anything. I seem to recall soda crackers, bread crumbs, applesauce, and walnuts being added too. I just don't remember if it was all those ingredients every year or if every year he did a different combination of these ingredients. I also remember him guessing at the amount of seasoning by just pouring some in his hand and dumping it in until he thought it looked good. In the end, it always tasted good. Although, I have never been brave enough to try and duplicate it. 

Throughout the 90's, I decided to try non-traditional stuffing. A few years I made a wild rice stuffing. One year I tried a Cajun stuffing (we can just forget that one!). After several years of experimenting, I decided that good ole' basic bread stuffing was the way to go. I have been making a basic bread stuffing ever since.

Stuffing cooked in Crock-Pot.

About 3 years ago I did come across a recipe for slow cooker stuffing. I don't remember which recipe I used, but it was good. Although I did learn the hard way that if you don't stir it a few times while cooking in the Crock-Pot, it will burn on the edges. 

This is the recipe Lili and I came up with this year and we all agree that it is the best stuff we have had to date!

Our Family's All-Time Favorite Stuffing

This recipe can be cooked in the oven or Crock-Pot. My family likes this stuffing so much that we have doubled it and cooked 1/2 in the oven and 1/2 in the Crock-Pot. When we don't double it, there is not enough leftover to have with the leftover turkey and other sides. Another meal or two with the Thanksgiving leftovers are a must at our house!

Ingredients:

12-13 cups dried bread cubes*

1 cup butter

2 cups chopped onion

1 1/2 cups chopped celery, celery leaves included

1 teaspoon poultry seasoning

1 1/2 teaspoons dried sage leaves

1 teaspoon dried thyme

1/2 teaspoon dried marjoram

1 1/2 teaspoon kosher salt

1/2 teaspoon fine ground black pepper

4 cups chicken broth

2 eggs, beaten

Directions:

1. Place bread cubes into a very large mixing bowl. 

2. Melt butter in a large skillet over medium heat. Add the onion and celery, then cook, stirring frequently,  until the onion is translucent. 

3. Sprinkle the poultry seasoning, sage, thyme, marjoram, salt and pepper over the bread crumbs. then spoon the vegetables over the seasoned bread cubes. Give it all a good stir. Pour about 2 cups of chicken broth over the bread cube mixture and stir. If mixture is still dry, add more chicken broth. Keep adding a little chicken broth at a time until the bread cubes are moistened. This may not take all 4 cups of broth. Set aside any remaining broth and add to the stuffing while it is cooking if it starts to look too dry. 

4. Stir in the eggs and mix well. 

5. Stuffing can be put in a buttered 9"x13"baking pan and baked in a 325° F oven for 45 minutes, or until golden brown on top. It can also be cooked in the Crock-Pot. Place stuffing in a buttered 6 qt Crock-Pot and cook on high for 45 minutes, then reduce heat to low and continue to cook for another 4-8 hours, stirring a few times (about every 2 hours). This is important or else the bottom and/or sides can overcook and/or burn. Check the moisture when stirring and add a little more broth if necessary. 

*My favorite bread to use is a dense Italian or French country bread. 

Enjoy!

Umm, Where Do You Get The Bears for Your Cranberry Relish? {Recipe: Cranberry-Pear Relish}

This is the cranberry relish we have made for years. It's been so long that neither my husband nor I can remember where it comes from. One Thanksgiving a co-worker asked for the recipe, so my husband typed it up for me to give to her. I left it on the break room table for her to pick up and she came back from her break and said "ummm, where do you get the bears for you cranberry relish?" My husband had a typo that said "2 medium bears, cored and cubed", instead of "2 medium pears..." So, now the family refers to this relish and "Cranberry-Bear Relish."

The last few years my teenage son, Bryce, has taken over the duty of making this for Thanksgiving. So now this is his specialty for the Thanksgiving table.

Here is the recipe for Cranberry-Bear Relish, or if you prefer:

Cranberry-Pear Relish

1 1/2 cups sugar
3 cups cranberries, fresh or frozen
2 medium pears, peeled, cored and cubed (about 2 cups)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
4 inches stick of cinnamon
lemon peel (optional)
bay leaves (optional)

Combine sugar and 1/2 cup water in a large saucepan. Bring to a boil, stirring to dissolve sugar. Boil rapidly uncovered for 5 minutes. Add cranberries*,  pears, nutmeg, allspice, and cinnamon. Return to boiling. Cook for 3 to 4 minutes or till cranberry skins pop, stirring often. Remove from heat. Transfer to a bowl, cover and chill. Before serving, remove cinnamon. If desired, garnish with bay leaves and lemon peel**. Makes about 3 1/4 cups. 

*As my son learned the hard way, the sugar/water syrup seizes up if using frozen cranberries. He thought he ruined the recipe. It just takes a bit more time and patience, and the syrup will melt again. So, it takes maybe another minute or two for the cranberries skins to pop if using frozen. 

**We have never used the lemon peel and/or bay leaf. 

Happy Thanksgiving All!

The Battle Continues: Battle of the Grandmothers' Thanksgiving Desserts {Recipe: Grandma Betty's Apple Crisp; Includes Recipe for Vanilla Ice Cream}

Yesterday we posted Grandma Ruth's favorite Thanksgiving dessert, Frosty Pumpkin Pie. Today we are posting the kids' maternal grandmother's, Grandma Betty's, favorite dessert, Apple Crisp. We can already tell you that the dessert battle is going to end in a tie, because who is really going to say one grandmother's dessert is better than the other's??!!?!

Grandma Betty's Apple Crisp

This is the Apple Crisp recipe from The New York Times Cook Book by Craig Claiborne printed in 1961. Grandma Betty wasn't much of a sweet eater. This is one of the few desserts I remember her making. 

6 tart apples*
1 cup sugar
1/4 teaspoon ground cloves
1/2 teaspoon cinnamon
2 teaspoons lemon juice
3/4 cup sifted flour
1/8 teaspoon salt
6 tablespoons butter
1/4 cup chopped nut meats**
Whipped cream or ice cream

    1. Preheat oven to moderate (350°F). 
    2 Peel, core and slice apples into a bowl. Add on-half cup sugar, the spices and lemon juice.*** Mix lightly and pour into a buttered one-and-one-half-quart casserole. 
    3. Blend the remaining sugar, flour, salt and butter to a crumbly consistency. Add the nuts and sprinkle over the apple mixture. Bake forty-five minutes, or until the apples are tender and the crust is nicely browned. Serve with whipped cream or ice-cream. 

*Grandma Betty always used Granny Smith apples. 
**She also always used walnuts grown at her parents' farm in Oregon. We have to leave out the nuts due to nut allergies in the family. 
***I alter this part a bit when I make it. I sprinkle the apples with the 2 teaspoons lemon juice right away, this will help prevent them from turning brown. Also, I mix the sugar and spices in a small bowl, then add them to the apples. This insures even distribution of the spices. 

Lili and I discovered in the back of the book my mother, Lili's grandmother,  had faintly hand written a recipe for vanilla ice cream. Here is the recipe:

Grandma Betty's Homemade Vanilla Ice Cream

Scald 1 quart light cream
Add 1 cup sugar
Season with 1/4 teaspoon salt, 1 1/2 teaspoon vanilla
Freeze in usual way* and let ice cream ripen for awhile.

*The "usual way" we made ice cream when she wrote this was to use a manual ice cream maker. Every one pitched in to crank the ice cream. Once we all thought ice cream was done, my dad, Grandpa George, would come and start cranking is like crazy, proving that it was not quite done yet. 

Happy Thanksgiving!

Battle of the Grandmothers' Thanksgiving Desserts {Recipe: Grandma Ruth's Frosty Pumpkin Pie; Includes Recipe for Vanilla Ice Cream}

We decided this year to make each of the kids' grandmothers' favorite Thanksgiving dessert. First up is their paternal grandmother's, Grandma Ruth's, favorite pumpkin pie. Instead of a traditional pumpkin pie, she always makes a ice cream pumpkin pie. As I mentioned in the last post, I am not a fan of traditional pumpkin pie (it's a texture thing), but I love this ice cream pumpkin pie.

The original recipe for this pie is really good, but we are going to update it a bit. The kids wanted to make a Biscoff cookie crust, instead of the graham cracker crust. And, homemade vanilla ice cream lends itself very well to adding the pumpkin base to this pie.

Grandma Ruth's Frosty Pumpkin Pie

This recipe is from a hand written and illustrated cookbook from my mother-in-law, Ruth. It is my most treasured cookbook. Grandma Ruth will be spending Thanksgiving with us; I hope she will enjoy the updated version of her pie (fingers crossed!). 

1 cup canned pumpkin
1/4 cup honey or 1/2 cup brown sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
a dash of ground cloves
1 quart of vanilla ice cream*
1 graham cracker pie crust**

Combine pumpkin, sugar, and spices plus salt. Then add mixture to softened ice cream.  (If you use honey,  you must boil the pumpkin mixture for a second and then cool it before adding to the ice cream.) Pour the combined ingredients into graham cracker crust. Freeze until firm. Decorate with whipped cream, candied or fresh orange rind or pecans. 

*Recipe for homemade vanilla ice cream:

Vanilla Ice Cream

This recipe is from the Cuisinart booklet that came with our Flavor Duo ™Frozen Yogurt-Ice Cream & Sorbet Maker. It would work well with any one quart electric ice cream maker. 

3/4 cup milk, well chilled
2/3 cup granulated sugar
1-1/2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract, to taste*

In a medium bowl, use a hand mixer or a whisk to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes on low speed. Stir in the heavy cream and vanilla to taste. Turn the machine ON, pour the mixture into the freezer bowl of the ice cream maker, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft creamy texture. If desired, transfer the ice cream to an airtight container and place in freezer until firm, about 2 hours. (Freezing ice cream until firm is what a recipe means if it say to "ripen" ice cream).
*Vanilla bean can be substituted for the vanilla extract. Just add vanilla bean caviar that is scraped out of one whole vanilla been instead of the vanilla extract. 

**Recipe for crust:

Biscoff Cookie Crumb Crust

1 8.8 ounce package Biscoff cookies
1/2 cup granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, melted

Preheat over to 350°F. Place the Bisc

off cookies, sugar, and salt un a food processor. Pulse until the cookies are finely ground. Then add the melted butter and pulse again to combine. Pour the crust mixture into a pie plate. Press the crumbs down over the bottom and sides of the pie plate. Bake for 10-15 minutes, or until lightly browned. 

Up next, Grandma Betty's favorite apple crisp recipe.

Happy Thanksgiving Baking!

The Last Hurrah {Recipe: Pumpkin Pie Granola Two Ways}

It's just about the end of Everything Pumpkin Spice Season and now we are entering Everything Peppermint Season. These days seasons seem to be defined by Starbucks flavors. I really take part in all the Starbucks stuff (it is always Green Tea Season for me), but it still influences the flavors of baked goods we make at home.  So we just about had our fill of pumpkin spice, now Lili is busy figuring out all the yummy peppermint flavored treats she wants to make for the holidays. 

This granola was one of the first pumpkin spiced baked goods I made, other than traditional pumpkin pie. I am not a fan of pumpkin pie, although I have made it for others. But, I do love this granola! I like it best with pecans and cranberries, the kids like it best with white chocolate chips. I have doubled this recipe and split it using the nuts and cranberries in 1/2 and white chocolate in the other.  It is really good on vanilla yogurt or to just enjoy on it's own. 

Pumpkin Pie Granola Two Ways

Granola Base:

2 cups rolled oats* 

2 tablespoons ground flax seed

1/4 cup water 

1/4 cup pumpkin puree

1/4 cup coconut oil, melted

1/4 cup maple syrup

2 tablespoons brown sugar

1 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

1 teaspoon vanilla

1/4 teaspoon salt

Optional Add-Ins

1 cup pecans

1/2 cup low sugar dried cranberries

1/4 cup white chocolate chips (add these after granola has cooled)

Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone mat; set aside. 

Pour the 2 cups of rolled oats into a large bowl. If using pecans and/or cranberries, add to the bowl as well and stir to combine. In a separate medium size bowl, whisk together 2 tablespoons of ground flax seed and 1/4 cup water**; let sit for a few minutes. Then whisk in pumpkin puree, coconut oil, maple syrup, brown sugar cinnamon, pumpkin pie spice, vanilla and salt; continue to whisk until well combined. Pour the pumpkin mixture over the dry ingredients and stir until well coated. Spread the mixture onto the prepared baking sheet in a nice even layer about 1/2 inch thick (this will not fill the pan, in fact you don't want the granola touching the side of the baking sheet or else it gets too browned). Bake for 35-40 minutes, turning over sections with a spatula every 10 minutes (doing this helps achieve big clumps of granola). The browner the granola, the crunchier it will be. But, be very careful not to over cook, especially with the cranberries; they burn easily. When done baking, place the pan on a wire cooling rack to cool. If some of the clumps of granola are too big, break them up while the granola is still warm.  Once the granola has cooled, store in an air tight container for up to two weeks. If using white chocolate chips, layer them in when putting into the container. 

*Make sure the rolled oats are gluten free for those concerned about gluten.

**Some time ago I heard that adding an egg to granola can help make it crunchier. Wanting to 

keep this granola vegan, I thought I would try ground flax seed egg substitute. That is why I combine the ground flax seed and water together and set is aside. 

Enjoy!

Like Mother, Like Daughter? {Recipe: Muffin Tin Popovers}

I often tell my daughter, Lili, that it is unfortunate for her that I like to bake. She always wants to do the baking, but I enjoy it too. So, on occasion, I have told her that I just want to bake on my own as she has said to me. My mother did not bake much and she was more than happy to let me do it. The one exception is making popovers. I am not sure why, but she really liked making these and she made them often.

Funny that I have never made popovers once I left home. I am not sure why, I guess there are just too many other things I wanted to try. It dawned on me this weekend that the kids should try the one thing I remember my mother baked on a regular bases.

My mother never owned a popover pan and I have never purchased one either. She always made popovers in a muffin tin. I may get a popover pan someday, but the muffin tin method seems to work fine. The difference may be that the popovers don't lift quite as high.

Popovers are essentially Yorkshire Pudding. I don't know the evolution or origins of the popover, but I believe that it is an American thing. I will have to research the history of the popover. 

Here is the recipe for Muffin Tin Popovers:

Muffin Tin Popovers

4 teaspoons vegetable oil, olive oil, or butter for greasing the muffin tin
3 tablespoons melted butter, cooled
2 eggs
1 cup milk, warm the milk in the microwave for 30 seconds, stir and heat for 30 more seconds, or on the stovetop on low until lukewarm. 
1 cup all-purpose flour
Pinch of salt

Preheat oven to 400°F. Place 1/2 teaspoon of the vegetable oil, olive oil or butter into 8 wells of the muffin tin. Add a tablespoon or two of water into the 4 remaining wells of the muffin tin*, then set aside. In a blender, blend the eggs until light yellow in color. Add the milk and blend. Then add the flour, salt, and melted butter. Blend until smooth, then set aside. Place the muffin tin into the oven and heat for 5 minutes. **Be careful if using butter that it does not burn. Check it after about 3 minutes. I have used butter and it does get browned, but I think it adds a nice flavor.  The muffin tin needs to be hot for the popovers to lift. Pour the batter into the heated muffin tin and return it to to the the oven. Bake until golden brown. I use a convection oven and it takes about 15-20 minutes. A regular oven could take about 30-35 minutes. Serve warm with a dusting of powdered sugar and jam for sweet popovers, or plain or with butter for savory. Sweet popovers are great for breakfast; savory popovers are a good accompaniment to roast meats (like Yorkshire Pudding is served).

Makes 8 Popovers

*My mother used to do this, but I have never seen it in another recipe. A build-up of steam is what makes the popovers pop up, so the water couldn't hurt. Also, you have to work quickly when you pour the batter into the muffin tin, adding the water makes it easier to see the wells that have not been greased. 

Enjoy!

Kids and Their Blow Torches! {Recipe: Crème Brûlée Pumpkin French Toast}

Last New Year's Eve I let my 12 year old daughter, Lili, loose with a blow torch. She wanted to learn to make Crème Brûlée and since it is one of her father's favorite desserts, he bought her a chef's torch. I am not a big fan of Crème Brûlée, but she does make a good one. But, I am a fan of French toast. Lili has made pumpkin French toast a few times, but the last time she made it she decided to brûlée it. The crackling, crispy, caramelized sugar of the brûlée takes French toast to a new level!

 Crème Brûlée Pumpkin French Toast

1 loaf of challah bread, cut into 1 inch slices
5 large eggs
1/2 cup pumpkin puree
3/4 cup whole milk
2 teaspoons vanilla
2 teaspoons cinnamon
1/4 teaspoon nutmeg
pinch of salt
granulated sugar for sprinkling on the French toast for the brûlée

Preheat oven to 200°F. Whisk together the eggs, pumpkin, milk, vanilla, cinnamon, nutmeg and salt in a shallow dish (I find an pie plate is perfect). Heat lightly oiled griddle or large fry pan over medium heat. Dip both sides of each slice of bread into the egg mixture, allowing the bread to soak in some of the mixture. Shake off excess egg mixture, then place the soaked bread onto the hot griddle or fry pan. Fry the French toast until golden brown on both sides. Try to leave one side a very light golden brown on the edges because they may brown more with the chef torch, although you want to make sure the French toast is cooked through. Place the cooked French toast on baking sheet with the lightest browned side up and sprinkle about 1 teaspoon of granulated on each piece of French toast and torch, moving the flame in small circular motions,  until the sugar melts and turns golden and crispy. Serve with warmed maple syrup and butter. 

Enjoy!

Americans are Resilient {Recipe: Depression Era Bread}

Recently I taught an art lesson on Dorothea Lange. It turned out to be a timely lesson. The 2016 presidential election is upon us and it is the first time I have felt such extreme negativity during an election. But, I remain positive and have faith that America is a resilient country and no matter who is elected president, the U.S. will be okay. The Dorothea Lange lesson helped remind me of how the U.S. can endure and overcome. 

Dorothea Lange was a remarkable woman. We could all learn from her compassion for people. Having suffered hardships herself (she had a bout with polio as a child that weakened her right leg and her father left her and her mother when she was 12), she seemed to want to help others who were disadvantaged. She was a fairly successful portrait photographer in San Francisco when she decided to turn her camera on the people who were suffering because of the Great Depression. It was, in part, due to her photos that the poor and forgotten people of the Great Depression received government aid to prevent starvation. 

I have been involved in a local elementary art program for the past eight years, and I have to say this was one of the most rewarding lessons I have taught. The kids I teach range from kindergarten to 5th grade, and they all seemed to get something out of the lesson. For an art project, the kids were to create a collage on a piece of paper with the Dorothea Lange photo, Migrant Mother, printed on it. They were allowed to add anything they wanted using crayon, magazine cut-outs and colored paper scrapes. It was very touching to see the kindness the kids showed in their art work towards the migrant woman and her children. 

A few examples of the art project.

Not all of Dorothea Lange's photos look sad or full of despair. This photo with the kids in a tent smiling is an example:

My mother was a child of the Great Depression. She told stories of how they would camp all summer during the depression. They did so because that is where my grandfathers work took them. My grandfather was a bridge builder and had to travel to the sites. The whole family would accompany him during the summer. My grandmother earned money by cooking for the whole camp. My mother's situation may have been more fortunate than others (my grandfather had a steady job), but I believe that kids' have inherent optimism and some, like my mother, thought their situation was an adventure.

While doing the research for the Dorothea Lange lesson, I came across a recipe for Depression Era Bread and decided to try and make it. I did not expect to get such a gorgeous loaf of bread. Granted, I probably have better cooking conditions than they did during the depression, but who knows? From the stories my mother told, my grandmother was quite a cook, she may have very well made bread like this. I do know that whenever we visited my grandmother, she always put out a stack of bread on the table for every meal. By this time, though, she bought bread. I think after cooking for 30+ men and her 6 kids, when she was finally able to afford certain luxuries she took advantage of it. 

Depression Era Bread

I am not sure of the source of the recipe, but all the Depression Era Bread recipes I came across are essentially the same. Thinking that much of the bread during the depression was cooked in a Dutch oven over a campfire or wood burning stove, I used my Le Creuset Dutch oven (cast iron would have been more accurate, but I do not have one) to bake the bread. I followed directions from Le Creuset for baking bread in a Dutch oven. 

4 1/2 cups all purpose flour

1 1/2 teaspoons salt

1 1/2 tablespoons yeast

1 1/2 cups warm water

Approximately 2 tablespoon of oil, divided-I used olive oil

In a large mixing bowl, stir together the flour and salt. Form a well in the center of the flour/salt mixture. Pour the yeast into the well, then pour the warm water over the yeast. Mix with your fingers until the yeast dissolves. Continue mixing the yeast with the water and start mixing/kneading in the flour until there is no more loose flour. If the dough is dry, you can add a more water a little at a time, until you have a nice ball of dough that is not too sticky. Continue to knead the dough for a few minute until smooth and bounces back a bit when you press on it with your finger. Form the dough into a ball, remove from the bowl, and set aside. Wash and dry the bowl, then put in about 1 tablespoon of oil. Place the dough back into the bowl and turn it over once so that there is oil on the top side of the dough ball. Cover the top of the bowl with a dish cloth and place in a warm area to rise. Let it rise 2 to 4 hours, until the dough is double in bulk and does not bounce back when you push your finger into it. Once the dough has risen, punch down and knead to release the air and redistribute the yeast. Let the dough rest for about 10 minutes, then shape the dough into a tight ball-tighter the better. Place dough into the center of a well oiled Dutch oven; cover with lid and let the dough rise again for 30 to 60 minutes (less if it is warm and humid, more if cold). While the dough is rising, pre-heat the oven to 450°F. Gently rub the surface of dough with the remaining tablespoon oil and score with a sharp knife or razor, either in an x-mark or wide hash mark (this allow the dough to expand more). Cover the Dutch oven with lid. Bake for 30 minutes at 450°F, then remove lid, reduce heat to 375°F and bake until bread is nicely browned and the internal temperature reaches 200°F or more*.  Let bread rest 30 minutes before slicing. 

*Note: I realize that my grandmother and others during the depression did not check the internal temperature, but it is reassuring to do. When the loaf of bread I baked was nice and golden brown, the internal temperature just confirmed it was done. 

Enjoy, and being that it is voting day, may we all be gracious whether our candidate wins or loses. 

Mom's Chicken Soup, the Only Cure for The Common Cold {Recipe: Lemon Thyme Chicken Soup}

I always feel bad when the kids get a cold. There is really nothing that will get rid of it, so we just endure it and treat the symptoms as best as possible. This soup seems to always make our family feel better when one or more of us is under the weather.

Not only is this soup good for when one of us has a cold or flu, it is also good for a light, nourishing meal after periods of heavy eating,  like the holidays and vacations. This is our go to soup after Thanksgiving and January 1st.

Lemon Thyme Chicken Soup

2 tablespoons of olive oil
2 pounds of boneless, skinless chicken breasts, cut into 1-inch pieces
1 large onion, chopped
3 large carrots, peeled and sliced
3 cloves of garlic, crushed
3/4 teaspoon dried thyme or 1 tablespoon fresh thyme
1/2 teaspoon dried rosemary or 1 1/2 teaspoons fresh rosemary
8 cups chicken broth
2 bay leaves
Juice of one lemon
salt and pepper to taste
3/4 cup orzo

Heat olive oil over medium heat in a Dutch oven or large stock pot. Sauté onions and carrots until tender, add add garlic an sauté just until garlic is fragrant (this only takes 30 second to 1 minute). Add chicken and continue to sauté until chicken is just cooked. If using dried thyme and dried rosemary, add now and stir until fragrant, again 30 seconds to 1 minute. Next, pour in the chicken broth and bay leaves, then give a good stir and bring to a boil. Reduce heat, add fresh thyme and fresh rosemary if using instead of dried and simmer for about 15 minutes or so while preparing the orzo*. Prepare the orzo according to package directions. Once the orzo is done, stir the lemon juice into the soup and season with salt and pepper to taste. To serve, add a spoonful or two of orzo to a bowl, the ladle the soup over it.

Serve with a green salad and warm French bread

Makes 6-8 servings

*Note: I cook the orzo separately because if there is any left over soup, the orzo doesn't get soggy. I really dislike soggy, mushy pasta. 

Here's to staying healthy!

Easy Greek for Busy Days {Recipe: Greek Pita Pocket Sandwiches}

Recipes for the Crock-Pot have come a long way since my mother brought one home in the 1970's. While it was extremely convenient for my mother when she was working, the food prepared in it was not that great. She did make a pretty good chicken and dumplings in it, but that was about it.

Now there are numerous delicious recipes for the Crock-Pot. I do follow the advice of only putting things in that are meant to be slow cooked, like meats, soups, stews, pasta sauces and some fruits for  sauces or butters. I think casseroles and pasta turn out with odd textures and should be left to traditional methods.

This recipe is one of my favorites for a quick and easy weeknight dinner. It is quick, easy, and full of flavor.

Greek Pita Pocket Sandwiches 

24 ounces of ground turkey (note: frozen ground turkey can be used, but some feel it is unsafe to do this. I have never had a problem and feel comfortable using it.)
1 1/2 teaspoon lemon pepper
1 teaspoon oregano
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon allspice
Salt to taste (I use about 1 teaspoon coarse ground salt)

Place meat and seasoning into the Crock-Pot (I use a 5 1/2 quart Crock-Pot for this dish). Cook on high for 2-3 hours, remove lid and crumble the turkey meat and stir. Return lid and cook for another hour or until the meat is completely cooked. 

Quick and Easy Tzatziki Sauce

1 cup Greek yogurt
1/4 cup finely grated cucumber, that has been peeled
1-2 cloves of garlic (Keep in mind the garlic gets stronger the longer the sauce is stored.)
1 tablespoon of fresh dill, optional (I don't care for dill, so I leave it out.)
Salt and pepper to taste

Additional ingredients needed for the sandwiches:

Chopped cucumber
Chopped grape tomatoes
Chopped red onion
6 whole pita pockets

To assemble the sandwiches:

Cut pita in 1/2 (many come with a perforation and can be just pulled to separate) and fork-split open the pocket of the bread. Put a heaping spoonful of the cooked, seasoned ground turkey from the Crock-Pot into each half of the pita pocket. Sprinkle some chopped cucumber, tomatoes and red onion over the meat in each half of the pita, then top with the Tzatziki Sauce. 

Enjoy!

Recipe for Memories {Recipe: Company Chicken}

One of the reasons I wanted to do this blog with my daughter is to teach her some of the recipes I grew up with. My mother passed away before any of her grandchildren were born. One of the ways my kids get to know her is through some of the dishes she used to make. Often when we prepare one of her recipes, I will share stories about her. In part this blog will be record of some of her recipes with a bit of the stories added in, along with new recipes and stories.

One of my favorite photos of my mother. 

To me, this is the quintessential 1970's dish. It quick, easy, and uses a processed snack food, something that was becoming increasingly popular in the 70's. Like many women in the 70's, my mother went back to work. She would sometimes come home with some new recipe that someone at work would share with her. This recipe was not something she normally would have made. I mostly recall having chicken just broiled with salt, pepper and maybe garlic powder. My family and I thought this was one of the best chicken dishes ever!

My mom practiced "clean eating" before the term was ever used. Her idea of a snack was carrots or celery. She would occasionally let us put peanut butter on the celery. The only time she bought crackers was when one of us was sick, and it was just saltines. On very rare occasions would she buy processed food; it wasn't until she made this chicken that we tried Cheez-Its. The bonus of this dish it didn't use the whole box of Cheez-Its, so we had some to snack on!! Unfortunately for my kids there in now a 7 ounce box which is just enough for this recipe and there are no leftovers.

This recipe was somewhat forgotten for awhile because it is not the healthiest, but my nephew requested it while visiting a few years ago (turns out his mother would make it occasionally-apparently my mother had passed the recipe onto her when she married my brother). I had forgotten how good this chicken is! My kids love it as well. I did update it a little to make it a smidge healthier by substituting Greek yogurt for the sour cream and I use the butter sparingly.

Company Chicken

6 boneless, skinless chicken breasts
3 cups cheese flavored crackers (a 7-ounce box of Cheez-It Crackers is just enough)
1 cup 2%Greek yogurt or sour cream (note: this usually is a bit too much, start with 1/2 cup and add more if needed)
2-3 tablespoons of butter

Preheat oven to 350°F. Spray a 13x9- inch baking pan and a 8x8x2-inch baking pan with cooking spray (one 12x17 inch baking sheet would work too). Set aside.

Clean and dry chicken breast, then set aside. 

Crush the cheese flavored crackers into fine crumbs. This can be done by putting them in a plastic zip-lock bag and crushing them with a rolling pin, in a food processor or, the way I do it, in a blender. Place the crumbs in a shallow bowl, baking dish, or a pie plate. Set aside. 

Place the yogurt in a shallow bowl, baking dish, or pie plate.

Set up an assembly line with chicken, yogurt, cheese crumbs, then baking pans. Dip the chicken in the yogurt (scrape some off if it is too thick), roll in cheese crumbs, then place in baking pan. Repeat until all of the chicken breasts are coated. Don't overcrowd the chicken in the pan. Top each chicken breast with a thin pat of butter. 

Bake for about 40-45 minutes or until thermometer inserted into the thickest  part of the biggest chicken breast reads 165°F. Let chicken rest for 5 minutes before serving. 

Serves 6

Happy Memory Making!

Who Knew Vegan Could Taste So Good?!? {Recipe: Vegan Beet Cupcakes}

Wow! October is already over half way gone! It seems like summer just ended. Anyway, last Tuesday, October 18th was National Chocolate Cupcake Day (like I really need a special day to make chocolate cupcakes), but it did give me an excuse to try to make these vegan cupcakes. 

My sister has been telling me for years that she makes vegan cupcake that is better than a regular cupcake, but it just didn't seem likely that a vegan cupcake would be THAT good. I mean they don't have eggs or butter in them, so how could they possibly as good?!? Well, this chocolate cupcake recipe proves me wrong. These cupcakes are absolutely delicious and have the perfect texture and crumb. This will now be my go to chocolate cupcake recipe, period..

Vegan Beet Cupcakes

Original recipe is from Minimalist Baker at http://minimalistbaker.com/fudgy-vegan-beet-cupcakes/

1- 8.25 ounce can of unsalted sliced beets, drained*
1 cup unsweetened almond milk, at room temperature**
1 teaspoon apple cider 
3/4 cup organic evaporated cane juice
1/4 cup melted coconut oil
1 tablespoon pure vanilla extract
1 cup + 1 tablespoon whole wheat pastry flour
scant 1/2 cup unsweetened cocoa powder, + more if dusting cupcakes with cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt

1. Preheat oven to 375°F.
2. Puree the beets in a blender until smooth. An 8.25 ounce can should yield 1/2 cup of beet puree. 
3. Line a 10 wells of a muffin pan with paper liners
4. Whisk together the almond milk and vinegar in a large bowl, then set aside for a few minutes to allow the milk to curdle. Add the sugar, coconut oil, vanilla extract, and 1/2 cup pureed beets and beat until foamy. 
5. Put the flour, cocoa powder, baking soda, baking powder, and salt into a sifter and slowly sift it into the wet ingredients while mixing with a hand mixer or standing mixture. Beat on low until no large lumps remain. Be careful not not over beat, this can result in tougher cupcakes. 
6. Fill the cupcake liners with the batter until 3/4 full. Bake 22-25 minutes, or a toothpick inserted comes out clean. Transfer cupcakes to a cooling rack and cool completely. It may be hard to wait, but if you try and unwrap them while they are still warm they will stick to the wrapper. 
7. Once cool you can dust with cocoa powder, powdered sugar or glaze with Vegan Chocolate Glaze (recipe below).

Yields 10 cupcakes

*The original recipe calls for fresh oven roasted beets, but I did not have time to do this. To make oven roasted beets: Preheat oven to 375°F. Remove the stem and most of the root from 2 beets. Scrub and wash them underwater until clean. Place beets on a piece of foil and drizzle with a little canola oil, then wrap the foil tightly around the beet and roast for about an hour or until tender. To test for tenderness, insert a knife and it should go through with no resistance. Set the beets in a bowl and place in the refrigerator to cool to room temperature. Once cool, puree the beets and set aside 1/2 cup for the cupcakes. Two beets will probably yield more than needed, the Minimalist Baker website has a recipe for beet hummus that looks amazing!

**I first used cold almond milk and the coconut oil seized up, so I had to warm it a bit in the microwave to get it to meld again. Using room temperature almond milk should prevent the coconut oil from seizing. Also, the original recipe calls for unsweetened vanilla almond milk, but I just had regular unsweetened on hand, so I upped the vanilla from 2 teaspoons to 1 tablespoon. 

Vegan Chocolate Glaze

Recipe adapted from a Chocolate Glaze recipe found on Epicurious.com

3/4 cup confectioners' sugar
2 tablespoons cocoa powder
1+ tablespoons water
1 teaspoon vanilla 

Sift together the sugar and cocoa powder in a medium bowl. Slowly stir in the water and vanilla, adding a little water at a time to make a smooth spreadable glaze. 

Makes enough glaze to cover 10 cupcakes. 

These cupcakes are sure to please vegans and non-vegans alike!

Enjoy!

Loco for Hoco! {Recipe: Churro Popcorn}

With fall comes homecoming for high schoolers. These kids take their homecoming pretty serious! Our house has been taken over with the homecoming float building crew. Which means we have had a house full of hungry teenagers.

As far as I am concerned, there is only so much pizza and chips you can serve. Therefore I set out to try and think of something different. Popcorn is always good and who doesn't like churros?!? So with this popcorn and a big pot of homemade turkey chili, I think we have some happy, well fed, teenagers!

Churro Popcorn

Recipe is adapted from one found at: http://homemadehooplah.com/recipes/churro-popcorn/

Ingredients for cinnamon, butter and sugar coating:

1 cup popcorn kernels
1 cup butter 
1 1/3 cup granulated sugar
1/4 teaspoon salt
2 tablespoons ground cinnamon
4 tablespoons light corn syrup
2 teaspoons vanilla

Ingredients for churro sugar coating:

1 cup powdered sugar
1/2 cup sugar
3 teaspoons cinnamon
1/2 teaspoon salt

Instructions:

1. In a small bowl, mix together the powdered sugar, sugar, cinnamon, and salt for the churro sugar coating, then set aside. 
2. Prepare popcorn using your preferred method. I like using an air popper. Place popped popcorn in a very large bowl or a brown paper bag (this is my favorite trick to coating popcorn), set aside.
3. In a medium saucepan, melt the butter over medium heat. Add sugar, salt, cinnamon, corn syrup and vanilla. Simmer and stir constantly until the mixture is smooth and sugar granules have desolved. This should take about 2-4 minutes. 
4. Slowly pour the cinnamon/butter coating over the popped popcorn a little at a time. Use a large spatula to gently stir and coat the popcorn. Continue to pour a little and stir until the popcorn is well coated. Better yet, using the brown paper bag method coats the popcorn easily (this is a trick I learned years ago and it's a great way to evenly coat popcorn), pour a little of the cinnamon/ butter coating over the popcorn in the brown paper bag. Fold the top of the bag over and give it a good shake; repeat until all the cinnamon/butter coating is used. Then fold the top of the bag over again and vigorously shake the bag. 
6. Sprinkle the about 1/3 of the churro sugar over the cinnamon/butter coated popcorn and toss to coat. If using the brown bag method, add 1/3 of the churro sugar to the bag,  fold over the top of the bag and give it a shake. Repeat whichever process you use until all the churro sugar is used. 

Happy Shacking!

Pace Yourselves... {Recipe: Peanut Butter Granola}

Taking a break from everything pumpkin. Last year we went a little pumpkin crazy and got really sick of it. In fact it was a little difficult to get into the mood for pumpkin this year. Although once fall hit it did start to sound good again, but this year we will pace ourselves.

There are lots of yummy pumpkin granola recipes out there and we will probably share one on here, but enough of the pumpkin for now. So here is the latest granola we made, and it's a good one!

Peanut Butter Granola

2 1/2 cups old-fashioned rolled oats (make sure to use gluten free, if needed)
1/2 cup ground golden flax seed
1/3 cup creamy peanut butter
1/3 cup honey
1/4 cup water
1 teaspoon vanilla
1 teaspoon ground cinnamon

1. Preheat oven to 300°F. Line a baking sheet with parchment paper or Silpat liner, then set aside.

2. In a large bowl, mix together the rolled oats and ground flax seed. Set aside

3. In a small sauce pan, heat the peanut butter, honey and water over medium-low heat, stirring constantly until smooth. Once the mixture is smooth, add vanilla and cinnamon until well incorporated.

4. Pour the peanut butter mixture over the oat mixture and stir until the oat mixture is evenly coated. 

5. Spread the mixture onto the lined baking sheet in an even layer. 

6. Bake at 300°F for 35-45 minutes. After baking for 15 minutes, using a spatula, flip large pieces of the granola over (this promotes getting nice big chunks of granola). Then repeat after 10 minutes. Check the granola again after 10 minutes. If it is starting to get too browned, pull it from the oven. If not, give it another stir and bake it for another 5-10 minutes. Keep a close eye on it too it doesn't over bake. 

7. The granola may be a little soft coming out of the even, but let it cool completely uncovered for at least an hour on the baking sheet and it will get hard and crunchy. 

Note: Roasted peanuts, honey-roasted peanuts and/or chocolate chips can be added after the granola has cooled. 

Enjoy!

No One Makes Soup Like Mom {Recipe: Chicken Sausage Chowder}

My mother was the soup queen. She made soups all of the time. They were usually really good, but you never really wanted to know what went in them. She never wasted food, so any little bit of food left over was put in the freezer then eventually made it into soup. I don't think she ever followed a recipe.

The effects of the depression was evident in how my mother treated food. It was never, ever wasted. Even if there was just a spoonful or two of food left from whatever, it was put into a small Tupperware container and frozen. I guess it was good that no-one forced themselves to finish up that last little bit, but whatever was left usually found it's way into soup.

Usually using a little bit of this and that along with some homemade stock or broth, some seasoning  and maybe some home canned tomatoes made for a pretty tasty soup. There is only one incident that it did not work so well that I can recall. My brother was the "lucky" recipient of some gross gelatinous stuff in his bowl of soup. It turned out, my mom threw some frozen leftover egg white into the soup and did not wait long enough for it to cook-ewwww!!! The take away here is always simmer the soup for awhile after adding an ingredient.

While I do not like to waste food, I am not as careful as my mother was. If there is a spoon full of something left, it is usually gets eaten, full or not, or tossed. If I make a soup, I follow a recipe. With the exception of chicken noodle or vegetable-then I just wing it.

Recently I made this soup. It is really good! The entire family loved it and fought over who got the leftovers for lunch the next day.

Chicken Sausage Chowder

This soup is adapted from a recipe found @ http://simplehacksliving.com/2014/12/healthy-bratwurst-chowder/

2 tablespoons olive oil
8 chicken sausage links, Oktoberfest or bratwurst, chopped
1 large onion, chopped
1 1/2 cup chopped carrots (about 3 whole carrots)
1 cup chopped celery (2-2 1/2 celery stalks)
1/3 cup all purpose flour
2 cups milk
4 cups chicken broth
1 15 ounce can of corn, rinsed and drained or 1 small bag of frozen corn
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon basil
3/4 teaspoon thyme
Salt and Pepper to taste

Sharp or Extra sharp Cheddar cheese, chopped green onion and/or fresh cracked black pepper for topping

Heat olive oil in a dutch oven or stock pot over medium heat. Brown chopped sausage. Add onion, carrots, and celery and sauté until the vegetables are softened, about 4 to 5 minutes. Sprinkle 1/3 cup flour over the sausage/veggie mixture, stir and cook about 2 more minutes. Add milk, chicken broth, garlic powder, onion powder, basil, thyme, salt and pepper (I added 1 teaspoon of salt and 1/2 teaspoon fine ground pepper, but you can taste to check seasoning). Bring to a boil, then reduce temperature to low. Simmer on low for 30 minutes.

Note: This recipe can be adapted for the crockpot. Sauté the sausage and veggies according to the instructions above, then spoon into the crockpot. Add remaining ingredients and cook for about 6-7 hours on low. 

Update: Adding 2-3 potatoes, peeled and chopped, is a yummy addition to this soup. Add the potatoes after the milk and broth; simmer until the potatoes are tender.

Makes  8 servings

Meatless Monday is a Thing {Recipe: Crock-Pot Vegetarian Chili with Lentils, Black Beans and Quinoa}

One of the kids finally noticed that on Mondays I usually make something vegetarian. When asked why we have to have vegetarian on a Monday again I replied, "Because it is Meatless Monday!" The response I got was, "Oh, so now that's a thing." To that I said, "Yes, yes it is." (Queue eye roll.)

We have tried to go strictly vegetarian, but not everyone in the family was happy with that. So, we compromised and have vegetarian meals 3-4 days a week. Why having vegetarian every Monday is an issue, I do not know. Kids just being kids, I guess.

This week we tried a Crock-Pot vegetarian chili. To make "Meatless Monday" go a little easier, I made the kids' favorite accompaniment to chili, Pumpkin Cornbread with Cinnamon Honey Butter.

Crock-Pot Vegetarian Chili with Lentils, Black Beans and Quinoa

Adapted from a recipe found at: http://www.colorfulrecipes.com

Ingredients for Chili: 

2 tablespoons olive oil
1 large red onion, chopped 
4 garlic cloves, minced
3-4 sweet mini peppers or 1 red bell pepper, chopped
1 cup diced carrot
1 tablespoon cumin
1/2 tablespoon coriander
3 cups diced fresh Roma tomatoes
1 6 ounce can of tomato paste
2 teaspoons Mexican oregano (regular dried oregano works as well, but the flavor is a bit different)
1-3 tablespoons of chili powder, depending on how spicy you like it. 
1 15 ounce can black beans, drained and rinsed
1 cup dry lentils
1/2 cup dry quinoa
1 cup frozen corn
4 cups vegetable broth
2 cups water


Toppings:

Greek yogurt 
Cheddar cheese
Diced avocados
Chopped red onion or sliced green onion
Tortilla chips


Instructions:

Heat up 2 tablespoons of olive oil over medium-high heat in a large frying pan or Dutch oven. Add onion, garlic, peppers, carrots, cumin, and coriander and sauté until tender and starting to tun brown.  Add tomatoes, tomato paste, oregano, chili powder; cook for 5 more minutes. Spoon the cooked mixture into the Crock-Pot and add the remaining ingredients. Give all a good stir. Cover and cook on high for 4 1/2 hours or on low for 8 hours. Dish out servings and top with toppings of choice. For vegan chili, leave off the Greek yogurt and cheddar cheese. 

Makes 6-8 servings 

Pumpkin Cornbread 

Note: I rarely use mixes. Unfortunately our local grocery store was out organic cornmeal, so I bought Krusteaz Organic Honey Cornbread & Muffin mix instead. I would  use it again in a pinch, but prefer not to use a mix. It is more expensive and has more sugar. The Pumpkin Cornbread recipe I usually use is  from the blog Two Peas and Their Pod. 

Ingredients:

1 box Krusteaz Organic Honey Cornbread & Muffin Mix
2/3 cup milk
1/3 cup oil or melted butter
1 egg
1/3 cup pumpin puree
1 tablespoon molasses 
2 teaspoon cinnamon
1/4 teaspoon nutmeg 

Pre-heat oven to 375°F. Lightly grease a 8x8x2-inch baking pan. Whisk together milk, oil, egg, pumpkin puree, molasses, cinnamon and nutmeg. Add cornbread mix and stir until just moistened. Spoon into the prepared baking pan and spread evenly. Bake 25-29 minutes, or until golden brown and toothpick inserted to the center comes out clean. Cool 5 minutes and cut into squares. Serve warm. Leftovers can be stored after completely cooled in an airtight container. 

Makes 9 servings

Cinnamon Honey Butter

Mix in a small bowl: 6 tablespoons of butter with 2 teaspoons honey and 1/2 teaspoon cinnamon until thoroughly combined. Serve in a small decorative bowl. 

I am happy to say that everyone in the family enjoyed the vegetarian chili.

Here is to Meatless Mondays!

For the Love of Everything Harry Potter {Recipe: Harry Potter-inspired Butterbeer Cake}

Just when I thought we were done with Harry Potter, a new Harry Potter book comes out. When my daughter, Lili,  found out that Harry Potter and the Cursed Child was coming out, the obsession with everything Harry Potter started all over again. It even prompted her to re-read all of the Harry Potter books until the new book arrived. Not that I am complaining, I am all for books like these that promote a love of reading.

Now that my daughter is all about Harry Potter again, she wanted a Harry Potter themed birthday. A friend of mine showed me a picture of a Harry Potter-inspired Butterbeer Cake her daughter made and knew Lili would love it. I set out to make her one and surprise her, but then realized she would have more fun making it herself. So I set her loose in the kitchen and left. If I stuck around in the while she made it I would be too tempted to interfere. I know I am biased, but I think she did a great job! The only thing she asked for my help with is figuring out how to make the Golden Snitches. I came up with using the Ferrero Rochers, but it was her idea to use the gold foil for the wings.

Harry Potter fan or not, this cake is really good!

Harry Potter-inspired Butterbeer Cake

Adapted from the recipe found at: http://www.bijouxandbits.com/2016/04/butterbeer-cake/

Ingredients for cake:

2 cups cake flour (like Swan's Down)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup brown sugar

3 large eggs, room temperature

1 cup buttermilk

2 teaspoons vanilla extract

1 teaspoon butter flavoring 

1/2 teaspoon Foldgers Flavors Caramel Coffee Enhancer-optional

Ingredients for brown butter vanilla buttercream frosting:

3/4 cup butter, divided 

3 tablespoons flour

3/4 cup whole milk

1 1/2 teaspoon vanilla extract

3/4 cup brown sugar

Ingredients for caramel sauce:

1 cup granulated sugar

3 tablespoons water

3/4 cup heavy cream

3 tablespoons unsalted butter, cut into 1 tablespoon pieces

Additional ingredients:

6 Ferrero Rocher-hazelnut chocolates in the gold wrappers

Instructions for cake:

1. Preheat oven to 350°F. Line a 9-inch round cake pan with parchment, then grease and flour it.

2. In the bowl of a stand mixer, use the whisk attachment to mix the flour, baking soda, baking powder, and salt until just combined. Add the sugar and mix until combined.

3. Add the softened butter to the mixture on low until the texture is crumbly.

4. In a separate bowl, mix the eggs, vanilla, butter flavoring and caramel coffee enhancer. Slowly add to the flour mixture and mix on low speed until combined. 

5. While the mixer is on low, slowly incorporate the buttermilk until smooth. 

6. Pour the batter into the prepared 9-inch round cake pan and bake 25-28 minutes or until a cake tester or toothpick inserted to the center of the cake comes out clean. Be careful not to over bake or the cake will be dry!

7. Once the cake is done, let cool in the pan for 10 minutes. Remove cake from pan and let cool completely on a wire rack. 

Instructions for the brown butter cream frosting:

1. In a medium saucepan over medium-high heat, brown 1/4 cup butter. This can be tricky. The butter will foam and just start to brown, I recommend pulling the butter from the burner as soon as it starts to brown, whisk in the flour, then return to the heat. Once the butter starts to turn brown, it can burn very quickly. It usually continues to brown a bit more after it has been pulled from the burner. 

2. After returning the brown butter/flour mixture to burner and slowly whisk in the milk, working out any lumps. Keep whisking while bringing the mixture to a boil so it thickens. At this point, it looks almost like a choux pastry.

3. Once boiling, whisk in the vanilla extract and remove pot from heat and let cool. 

4. While the mixture is cooling, cream together 1/2 cup butter with the brown sugar. 

5. After the flour mixture is completely cool, beat it into the mixing bowl with the butter/sugar mixture. Cream both mixtures together until fluffy. 

Note: This butter cream frosting is different than anything we have ever tried before. With the mixture on the burner looking like pastry dough, my daughter thought she did something wrong. But she persisted and it turned out great." -Mother Always Told Me

Instructions for the caramel sauce:

1. Combine the sugar and water in a heavy-bottomed stainless steel (or other light colored) pot.

2. Set your other prepared ingredients and a whisk within easy reach. Caramel can burn easy, so have everything handy so you can work quickly.

3. Place the pot over medium heat and stir frequently with a spatula until the sugar has dissolved. If you see sugar crystals forming along the  sides of the pot, use a pastry brush wet in a small town of water to brush the crystals away. 

4. Once the sugar has fully dissolved, stop stirring! Swirl the entire pot gently if needed, during this next phase of cooking. 

5. Turn the heat up to medium-high and watch for the sugar to change color. This takes about 4-5 minutes, but you cannot walk away, because the color changes in an instant! Once the dissolved sugar mixture reaches a medium copper color, quickly turn off the heat, and add the butter and heavy cream, whisking constantly. Continue whisking until the mixture becomes homogeneous and all clumps dissolve. If you heed to , place the pot over a very low hear while you stir to help the caramel sauce smooth out. 

6. Transfer immediately to a heat-safe container, allow to cool. The caramel sauce can be stored in the refrigerator for up to 10 days. 

Instructions for making Golden Sniches:

Ferrero Rocher Golden Snitches

1. Carefully unwrap 4 of the Ferrero Rochers and flatten the gold foil. Fold one of the gold foil squares point to point forming a triangle. Cut a curve to look like a wing from one point on the end of the fold to the opposite point along the fold. Repeat with the other three pieces of gold foil using the first one as a template so they are all the same. 

2. Take two of the gold foil wing and use a clean gold tack to push through two of the corners of the wings, then push the tack with the wings into the top of one of the two remaining Ferrero Rochers; repeat with the other two gold foil wings and the last remaining Ferrero Rocher. 

3. Enjoy the 4 unwrapped Ferrero Rochers, they are not needed for the cake. 

To assemble the cake:

1. Put a dab of frosting on your cake plate, then place the cake on top. Spread the frosting over the top and sides of the cake, then drizzle the cooled caramel sauce over the top of the cake. 
2. Carefully place the Golden Snitches on top of the cake. Once the Snitches are placed where you want them, the wings may have to be adjusted a bit. The gold foil wings are a bit delicate, so be careful.

Enjoy!

"...after all this time?"

"always."

Happy Wizarding!