french onion soup

My dear friend "C" embraces life so, when the reminder for supper club came out and labeled the theme as Tyler Florence, Napa inspired, rustic, localvore and a sparkly NYE redux I giggled but, was not surprised.   Most of us in the group spent NYE in our pajamas with greasy pizza, kids and eyes closed before midnight.  And when I say midnight I mean the east coast midnight even though we are southern California girls.  Pathetic but, that is our reality.  In order to not let an opportunity to sparkle pass us by "C" encouraged us to dress in cocktail attire.  This group loves them some glitter and some good food.  Cocktail hour started with a woo woo cocktail, artichoke fritters and crostini.  Tyler Florence can really throw down some vodka, butter, oil and down right yumminess.

The table was localvore inspired with fresh artichokes, oranges and succulents from the farmers market.  Very rustic, local, and beautiful.  Each place setting had a quote from Tyler which started with "family is the people you spend a great deal of time with, care for and trust...a two-way street".  The quote was perfection for this group as I know in my heart I could call any of them at any time and they would be there for me.  They feel like family and even though we could have spent the evening munching on the amazing osso buco over creamy polenta with serious and deep conversation we choose to talk about completely ridiculous things like if you could be any celebrity who would you be.  Love the family of friends I have choose in life.

I made the french onion soup which was good but, I would increase the onion a bit, decrease the broth a bit and let the soup sit and cool a bit to let the flavors meld a bit more.  It definitely tasted better when I reheated it to serve at the house.  French onion soup is a bit rustic and comforting yet decadent and delicious in one little bowl of love.

french onion soup
adapted: tyler florence

1/2 cup unsalted butter
4 large onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
kosher salt and freshly ground black pepper
1 cup red wine
3 heaping tablespoons all-purpose flour
1.5 -2 quarts beef broth
1 baguette, sliced
8 ounces grated gruyere


Directions

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25-30 minutes.

Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5-10 minutes. Discard the bay leaves and thyme sprigs.

Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 8-10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven under broiler to toast the bread and melt the cheese.

orange dream pudding pops

When 3 pounds of oranges arrived in my CSA box this week I knew I would have to motivate myself with 2012 blog goal #3 (use CSA box ingredients more creatively).  I am the only person in this house that eats oranges and while I really do like them 3 pounds is a lot for even this girl.  The crazy warm winter days that we have been enjoying has been prompting Carter to constantly request popsicles.  I started googling orange sherbet but, then I had an 80s flashback of pudding pops.  I loved pudding pops and can vividly remember that thin layer of ice that encased the pop.  Once you cracked the ice layer the most creamy center was right beneath.  They were delicious.  I had all of the ingredients to whip together orange dream pudding pops.  Carter and I squeezed the oranges and got mixing.  The results were fantastic.  There is no thin icy layer but, the pop is just as creamy as I remember.  These pops must really evoke dreams because Carter woke up the next day and said "mommy I had a dream last night that you let me eat two pudding pops".  True sweet dreams.

orange dream pudding pops
adapted: glutenfreefive

1 large box instant vanilla pudding
8 ounces vanilla yogurt
1 1/2 cup milk
1 1/2 cup fresh squeezed orange juice
8 ounces cool whip, thawed

In a blender combine pudding, yogurt, juice and milk and blend until combined. Fold in cool whip and pour into popsicle molds and freeze for 5 hours or until firm.

new york style crumb cake

The new year is going to bring a lot of change for me.  I don't like change.  I resist change.  This year I am going to embrace change.  When I got married I was a food and fitness fanatic.  I truly enjoyed exercise and eating healthy.  I still like both of those those things but, I let sugar, butter and fancy cakes creep into my life.  What was once a treat became a daily necessity.  I no longer tasted and savoured a sweet treat.  I craved it and then ate it without even tasting it.  This year I am going to return to healthy eating with the occasional treat.  Instead if making resolutions I am setting a few goals.  In addition to some life goals I have a few goals for this blog. 

1.)  Return to the archived posts and make things from the past.
2.)  Look back and remake something that I love but, dislike the picture.
3.) Creatively use and document my CSA deliveries.
4.) Recreate an old favorites with a new spin.
5.) Work on my photography and writing.

To kick off the new year and my return to healthy eating I made this super light and healthy crumb cake.  Yeah right!  I was in charge of the coffee cake for parent child this week.  As much as I wanted to bring in a healthy breakfast cookie or baked oatmeal I wasn't sure how the moms would react so, I fell back on this family favorite.  When I was a little girl living in Connecticut we would take my grandfather grocery shopping every week.  Each week he would give me the same task of selecting the Entemann's crumb cake with the most crumb topping.  I would look over each cake carefully before I made my selection.  We would return to his home to unpack the groceries and then share a big piece of coffee cake.  Every time I see a crumb cake I think back on this memory fondly.  I love when good food evokes happy memories.  My mom happened to be visiting when I made this cake and the first thing she said when she took a bite was grandpa would love this cake.  Honestly I don't know who wouldn't love this coffee cake.  The cake portion is light and buttery and there is no shortage of crumb on this cake.  Perfect ratio.  I cut this cake into 16 pieces which was the perfect size for a little mid-morning treat for the moms.  Hope you enjoy every last crumb.

new york style crumb cake
source: cooks illustrated

crumb topping

1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)

cake
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk

confectioners’ sugar for dusting

1. Topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

2. Cake: Adjust oven rack to upper-middle position and heat oven to 325 degrees. Cut 16-inch length parchment paper or aluminum foil and fold lengthwise to 7-inch width. Spray 8-inch square baking dish with nonstick cooking spray and fit parchment into dish, pushing it into corners and up sides; allow excess to overhang edges of dish.

3. In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

4. Transfer batter to baking pan; using rubber spatula, spread batter into even layer. Following photos below, break apart crumb topping into large pea-sized pieces and spread in even layer over batter, beginning with edges and then working toward center. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 35 to 40 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.  Cut into 12 large or 16 reasonable sized pieces.  Enjoy!

malted m&m cookies

The last few days of work I cleaned up my work computer.  Taking the bookmarks or files I would need.  Sadly after 13 years on the same computer there was not much I wanted or needed.  I took my bookclub reading list, my supper club matrix and a few recipes that I had bookmarked along the way (pre-pinterest).  I bookmarked these cookies back in 2005!  After 6 seasons of still thinking about them and coming back to the url I finally made them.  I am sad I waited 6 years to make these cookies.  They are a good classic cookie with a little twist with the malt powder.  The bake a little thin but, the inside is soft and chewy.  The festive green and red m&ms makes them stand out on a cookie plate and just perfect for hands of both kids and adults to enjoy.

We will be leaving a few of these for santa tonight.  Rumor is he likes these.

Hope you had a fantastic holiday season. 

malted m&m cookies
adapted: culinary in the dessert

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
8 tablespoons shortening
8 tablespoons butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1/2 cup malt powder
1 1/2 cups m&ms
1/2 cup chocolate chips


Preheat oven to 350 degrees.

In a large bowl, whisk together flour, baking soda and salt.

In a large mixing bowl, cream the shortening and butter together.  Add both sugars and beat until combined.

Add the eggs, one at a time, mixing until combined after each. Mix in vanilla. Add the malt powder and slowly mix until combined. Add the flour gradually and mix just until combined. Stir in m&ms and chips. Cover and refrigerate dough for at least 1 hour.

Drop dough by tablespoons onto baking sheets lined with silpat. Bake until golden and almost set in the center, about 10 to 12 minutes. Let cookies cool on the baking sheets about 5 minutes before transferring to a rack to completely cool.

fluffernutter chocolate gobs

I just hosted my 5th annual cookie exchange.  I really like traditions.  I like parties that people can count on each year.  During my fall melt down I was thinking that I would just pass on the cookie exchange.  Then the calls and emails started rolling in wondering why I had not sent out the evite.  It wasn't pressure.  It was the kick in the butt I needed.  My friends were requesting me to get us all together for holiday cheer.  Even though the evite was out I could not get motivated.  I wasn't searching for a cookie recipe.  I wasn't stocking up on baking supplies to make some of my annual treats.  As the day got closer I started to realize I needed to pull it together.  I toned down the party.  No signature cocktail just a champagne bar and sweet nibbles.  After I made a few of the classics (christmas crack, rolo pretzel candy, and oreo truffles) I was feeling the baking high.  I was on a roll.  Each girl has to bring four dozen of one cookie.  I made three new cookies this year and we decided that this was the cookie to offer up at the exchange.  It has a little something for everyone.  A soft peanut butter cookie, a gooey center, chocolate glaze and a festive appearance.  They were really good.  I ate four or five.  I will definitely make these again but, they were not the cookie that every raved about.  I will get to those cookies later this week.  My holiday baking started out a bit shakey but, in the end I was really happy my friends got me into the spirit.  Note to self for next year ... having four dozen cookies in your house is not a good thing.  Especially when champagne is involved.  Happy holidays.

fluffernutter chocolate gobs
adapted: bakergirl

1/2 cup (1 stick) unsalted butter, softened
3/4 cup peanut butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups all-purpose flour
mini marshmallows


3 tablespoons butter
2 tablespoons cocoa powder
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons milk

Preheat oven to 350°F. Combine the flour, baking soda, and salt in a bowl and set aside.

Beat the butter, peanut butter, granulated sugar, and brown sugar for 2 minutes until light and fluffy. Add in the egg and vanilla.

Gradually add in flour mixture on low speed. Chill dough for at least 15 minutes in the refrigerator.

Place by rounded spoonfuls on a lightly greased cooking sheet and bake for 7-9 minutes, until edges are very lightly browned. Remove from oven, lightly flatten each cookie with a spatula and then  using a melon baller press a small bowl in the center of each cookie.  Fill each bowl with 4 mini marshmallows. Return to oven for 2-3 minutes, until the marshmallows are melted. Let cool completely.

When cooled completely, make the glaze by melting the butter in the microwave. Stir in the cocoa powder and mix until smooth. Remove from heat and stir in vanilla.  Slowly stir in the powdered sugar, gradually adding the milk as needed to get it the desired consistency.  Spoon a small amount over the top of each cookie. Sprinkle with holiday decor if desired.

reindeer sugar cookies

I have been trying to limit my pinterest time.  I have spent hours upon hours building my dream home.  My dream home is incredible.  I am ready to move in.  Pinterest is such a great source of amazing ideas.  I love all the ideas.  I hate that I am not creative enough to think of them.  I love that I can leverage all these amazing ideas and kinda look like a rock star.  Since I could not turn my house into a reality I decided to turn to pinterest for an idea I could actually use today.  Carter was share person and wanted to bring a fun holiday snack.  I saw these adorable reindeer cookies plastered all over pinterest. I used a basic sugar cookie recipe which turned out both tasty and cute.  The kids loved them, the teachers loved them, and best of all Carter and I made them together.  I got asked for the recipe.  I basically rocked shared day in Carter's eyes.  These are a perfect addition to a holiday cookie plate because they have whimsy and kid appeal.  Happy Holidays!

reindeer sugar cookies
style source: pinterest
recipe source: allrecipes

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
mini and regular m&ms
mini chocolate covered pretzels

Preheat oven to 375 degrees F. 

In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. To make the reindeer shaped face pinch the bottom of the ball before baking.

Bake 8 to 10 minutes in the preheated oven, or until golden. While cookies are still warm press in the eyes, noses and antlers.  Let stand on cookie sheet two minutes before removing to cool on wire racks.

sweet potato and black bean enchiladas

This month of the secret recipe club I was assigned the blog Biking & Baking.  Biking and Baking is written by Sarah a resident physician that not only loves healthy cuisine but, also loves road biking.  After you look at all of her healthy posts, learn that she is a resident physician and has biked across country with her family you kinda feel like a lazy slug.  Sarah's blog could not have come my way at a better time.  I have kinda lost healthy inspiration in the kitchen.  Her posts motivated me to get out to the produce section and look for colorful, healthy and seasonal ingredients.  After much debate I landed on her sweet potato enchiladas.  Sarah is a vegan so, I did alter the recipe to vegetarian but, tried to stay as true to her recipe as possible.  I made a full 8x8 pan of enchiladas and used the extra filling to make 2 large burritos for the freezer.  I was not surprised that I loved the enchiladas but, I was shocked that my 2 year old polished several of these off.  As much as I love seeing the smile on my kids face when they enjoy one of my baked goods I am absolutely over the moon when they love a healthy meal packed with all the seasonal good stuff.  I often underestimate their palates and this dinner reminded me if I don't put it in front of them they won't have the opportunity to experience and enjoy it.

Happy Monday and thank you Biking & Baking and Secret Recipe Club for another fun month:

sweet potato and black bean enchiladas
adapted: Biking & Baking

2 large sweet potato, peeled and diced
1 tablespoon olive oil
1 can black beans, drained and rinsed
1 can green chilies
4 cloves garlic, diced
1 teaspoon cumin
1 teaspoon chili powder
8oz block reduced fat cream cheese, softened
1 cup  jack cheese, shredded
1/2 cup fresh cilantro, chopped
2 cups green enchilada sauce
12-16 corn tortillas


Preheat oven to 400. Toss diced sweet potato with olive oil. Roast potatoes on rimmed baking sheet for approximately 20 minutes. Cool potatoes and divide in half.  Coarsely mash half of the potatoes.  Add the diced potatoes, black beans, green chilies and garlic to the mashed potatoes. 

In another bowl, combine cream cheese, 1/2 cup cheese, cumin, chili powder, cilantro and 1/2 cup of enchilada sauce.  

Microwave tortillas approximately 1 minute until softened and warm. Spread 1/2 cup of enchilada sauce in the bottom of a your baking pan (9x13.) Divide filling amongst tortillas, roll them up, and place seam side down in the baking dish. Pour remaining enchilada sauce over tortillas. Sprinkle remaining cheese over enchiladas.

Bake at 400 for 20 minutes. Remove from oven and enjoy!