Cupcakes and Ice Cream For Your Health?

October is Breast Cancer Awareness month. My gran was among the one in eight women who are diagnosed with breast cancer in their lifetime. She fought it valiantly and with dignity, only to have it metastasize and come back stronger years later. Since she has had such an impact on me and my love of cooking and baking, this month I wanted to focus on recipes that would show my support for her and bring attention to the work of organizations that support women who are fighting this disease. How appropriate that I would be sent a case of POM Wonderful 100% Pomegranate Juice just as October begins - many studies demonstrate pomegranate may be helpful in the prevention and treatment of various types of cancer including breast cancer!

I had used POM in my smoothies before, but never in my cooking and baking. There seemed to be so many interesting recipes out there and I didn't quite know where to begin, so why not with dessert? POM Velvet Cupcakes with a Pomegranate Cream Cheese Frosting, served with Pomegranate Ice Cream.

I started with the ice cream. I don't have a ice cream maker, unless you count the Play and Freeze Ice Cream Ball (and I don't, unless my nieces and nephews are around to do the shaking), so Nigella Lawson's No-Churn Pomegranate Ice Cream recipe caught my eye straight away. It was really simple, only four ingredients, and took just minutes to prepare. Beating the cream prior to freezing made such a difference in the texture - I could tell it would from the beginning and it made it really hard to wait while it set in the freezer!

I next turned to the cupcakes. I chose the Pom Chocolate Cupcakes recipe from Epicurean.com as it had a good balance between the amounts of cocoa and pomegranates. Besides, I wanted to be frugal with the use of the POM - they sent me 8-8oz "mini-bottles" and i wanted to stretch them as far as I could!

For the frosting, I modified a Pomegranate Cream Cheese Frosting recipe posted by swirlycinnacakes on recipeczaar.com, swapping the pomegranate molasses for straight POM juice, adding enough to make the frosting my desired consistency.

How did it taste? Wonderful! The ice cream was smooth and creamy, with a great POM flavor and a hint of lime, while the cupcakes were moist and chocolaty. You can't really taste the pomegranate in the cake itself per se, but it gives that little extra something that makes it really stand out. The frosting? Yum. Pink, tangy, POMmy and not too sweet. I would certainly make them again.

In my Grandmother's Kitchen

"Life is what happens to you while you are making other plans"

- John Lennon, Beautiful Boy

Sigh.

It all starts with the best of intentions: I am going to bake. I am going to cook. I already do those things so how hard will it be to do this and post it on the blog, even just once a month? Then life begins to happen.

I am among the millions of unemployed in the US. When I left my last job because the pollution was making my lungs bleed, things looked promising. I would recover on the coast where the air was clear and do some consulting work, manage a few events/parties a month, but for the most part there was no fear or concern. I could always go back to work, right?

Right. Four weeks after I started to look for a new job, the economy tanked. I have moved in with my parents, moved across country and back, and sent out 1000+ resumes. Cooking and baking faded into the background. With a weekly food allowance of $20 it is limiting to say the least! But the intentions were still there.

This past weekend I found the file that contains my grandmother's recipes. Gran was a farm girl and a farmer's wife, she raised a family during the depression and was one of the toughest birds I'll ever know. When her mother died, her older brothers sold everything in the house at an auction and didn't even let her go inside to save her recipe box - I don't think she ever forgave them. When I heard that I made sure all her recipes cards were photo copied front and back and stored in my fire-proof safe, she never need worry that the same fate would come to her box. When she died five years ago I tucked them away and hadn't looked at them since.

Most of my early memories of food involved my Grandma. I remember standing on a chair pulled up to the counter in the kitchen and watching her bake or cook for whatever event was coming up that week - she was a member of every Women's Club there was and never missed a bake sale, potluck, or bazaar. I thought it was so great that I was allowed to sift the flour in the Hoosier cabinet sifter, and lick the beaters. We watched Julia Child together every day, and cooked lunch together every noon. Julia was great, but I thought Grandma was the best cook and baker of them all! It is funny, the perspective of a 5 year old. When I saw the recipes staring up at me, something in my mind told me it was time to pick them up. If she could weather the depression and still cook such great food, I might be able to learn a thing or two now while I find myself in my own personal depression.

Except I am not so keen on the cans cream of (fill in the blank) soup, the gelatin salads, the frozen whipped topping, and the canned vegetables. There has to be a way to have all those feel-good recipes without the processed convenience food and still save a bit of money. So that is my challenge: update my Gran's recipes. I can't promise they will be healthier, she loved to bake and most of her recipes were for desserts, but without the additives and preservatives at least they will be a good treat every so often.

I would never have thought that I would be sharing these with anyone, but sometimes the most exciting things happen when you are making other plans.

Cheers,

Amy

Daring Bakers April Challenge: Orange and Gingerbread Biscotti Cuz it Makes You Feel Good Cheesecakelettes

The April 2009 challenge is hosted by Jenny from Jenny Bakes. She has chosen Abbey's Infamous Cheesecake as the challenge.

I can't believe it has been so long since I posted.  In my defense, this has been one of the worst years ever.  And one of the best years ever.  Both the good and the bad have consumed me in different ways.   This month is a particularly bad month, and when I have a bad month I tend to eat and my food of choice is:

I swiped this photo from their website but only because Oh. My. I love their products.  If you see this logo stop and buy some right away.  It doesn't really matter what kind, its all good.   Whether it is the Tahitian Vanilla or the Pistachio or the Rose Petal Champagne Sorbetto I am hooked on Ciao Bella Gelato.  This month I discovered the Maple Ginger Snap and thought it was the best thing ever.  Sigh.  As I said it has been a bad year.

Anyway, when I heard that the Daring Bakers were going to make cheesecake this month, I thought it would be great to pay homage to my new favourite flavour combination.  Starbucks was having a clearance on their White Chocolate Macadamia Nut Gingerbread Biscotti left over from Christmas (I know,  know but of course I waited until the very last moment to do this so I had to work with what was available!) so I used that for the crust instead of traditional graham or shortbread.  I pressed them into muffin tins lined with silver baking cups to make cakelettes instead of a cake.  But when it came time to make the cheesecake batter, I realised there as no maple syrup or flavouring to be had at my house.  Not a drop.  We who usually have three open bottles had nothing.  So I improvised.  Instead of maple I added Triple Sec for a nice orange flavour, and also topped the cheesecake with a lovely orange sauce before crumbling more biscotti on top.
 

I must say it was tasty enough to make me forget about the Maple Ginger Snap Gelato that inspired my original recipe.  Well, almost.

The original recipe can be found here.  The cakelettes only took about 30 minutes to bake rather than the usual 50 minutes.

The orange sauce is super easy but very sweet.  I would adjust the amount of sugar down next time.

3 T granulated sugar

4 tsp corn starch

2/3c fresh orange juice

3 T Triple Sec

Stir over high heat until boiling.  Set aside to cool before spooning over your cheesecakelette.

Thank you Jenny for a tasty and fun challenge!  Check out the Daring Bakers Blogroll to see all the amazing creations.

Daring Bakers February Challenge: Three-bite Chocolate Valentino S'mores Cake

One of my most favourite books is Mireille Guiliano's French Women Don't Get Fat. There is such a joy in eating the way she describes the French way of eating for pleasure! One of the ideas she presents is this: the most enjoyment is packed into the first three bites of anything we consume. I have to agree. However I also grew up a member of the Clean Plate Club and only eating three bites of a wonderful dessert is something I just cannot do. So when I saw the Daring Baker's February Challenge I cringed. Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia's "most flamboyant food ambassador, Chef Wan. How would I only have three bites of that?!?

Then a wonderful thought popped into my mind. Why not make the cakes small enough that three bites would allow me to eat the whole thing! SO that is what I did. I baked the cake in a 9x12" pan, then cut out individual cakes with a small heart-shaped cookie cutter, and it worked out beautifully.




My next dilemma was deciding how to make this cake my own. The recipe contains three ingredients and how we interpret them is part of the challenge. We also were supposed to make a topping for the cake, either ice cream or whipped cream or non-dairy whip. Now, one of my resolutions this year was to but some real thought and dedication into these DB Challenges in 2009. No longer can I count myself as one of the "newbies". So I thought it would be fun to make this a S'mores inspired cake. I used Whole Foods 360 brand Semisweet Chips mixed with Chocolove's Organic Dark 73% Cocoa bars for a bit of loveliness. My topping was a homemade marshmallow creme recipe I found on the Kattitudes blog.  I know it might be bending the rules a bit, but it is so incredibly delicious I thought you might not mind.  (note: if you make her recipe it makes a LOT of creme - I halved it and still had a lot left over).  Then we crumbled graham crackers on top.

It was wonderful.  Just exactly the right size - and I enjoyed every bite.  Special thanks to my assistant on this challenge... my niece Amber!  This is her with "Flat Maddy", who is visiting from Texas.  The only trouble we had was we forgot to add the butter to the chocolate and it seized up on us pretty good when the eggs were added.   We are glad to say that adding the butter in afterwards still gave us a nice cake.

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

Notes: 

-This recipe comes together very quickly with a hand mixer.
-This is a very decadent cake that will sink a little as it cools but will still hold its shape.
-Very dense and fudgy cake that tastes divine.
-The top forms a light crust kind of like a brownie
-Use your favorite chocolate – the finished cake will taste exactly like the chocolate you use.

-Don't forget the butter!

Chocolate Valentino
Preparation Time: 20 minutes
16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
3. Separate the egg yolks from the egg whites and put into two medium/large bowls.
4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
5. With the same beater beat the egg yolks together.
6. Add the egg yolks to the cooled chocolate.
7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
10. Cool cake on a rack for 10 minutes then unmold.

Dharm's Ice Cream Recipe
Classic Vanilla Ice Cream
Preparation Time: 30 minutes

Recipe comes from the Ice Cream Book by Joanna Farrow and Sara Lewis (tested modifications and notes in parentheses by Dharm)

Ingredients
1 Vanilla Pod (or substitute with vanilla extract)
300ml / ½ pint / 1 ¼ cups Semi Skimmed Milk – in the U.S. this is 2% fat (or use fresh full fat milk that is pasteurised and homogenised {as opposed to canned or powdered}). Dharm used whole milk.
4 large egg yolks
75g / 3oz / 6 tbsp caster sugar {superfine sugar can be achieved in a food processor or use regular granulated sugar}
5ml / 1 tsp corn flour {cornstarch}
300ml / ½ pint / 1 ¼ cups Double Cream (48% butter fat) {in the U.S. heavy cream is 37% fat)
{you can easily increase your cream's fat content by heating 1/4 cup of heavy cream with 3 Tbs of butter until melted - cool to room temperature and add to the heavy cream as soon as whisk marks appear in the cream, in a slow steady stream, with the mixer on low speed. Raise speed and continue whipping the cream) or use heavy cream the difference will be in the creaminess of the ice cream.

1. Using a small knife slit the vanilla pod lengthways. Pour the milk into a heavy based saucepan, add the vanilla pod and bring to the boil. Remove from heat and leave for 15 minutes to allow the flavours to infuse
Lift the vanilla pod up. Holding it over the pan, scrape the black seeds out of the pod with a small knife so that they fall back into the milk. SET the vanilla pod aside and bring the milk back to the boil.
2. Whisk the egg yolks, sugar and corn-flour in a bowl until the mixture is thick and foamy. 3. Gradually pour in the hot milk, whisking constantly. Return the mixture to the pan and cook over a gentle hear, stirring all the time
4. When the custard thickens and is smooth, pour it back into the bowl. Cool it then chill.
5. By Hand: Whip the cream until it has thickened but still falls from a spoon. Fold it into the custard and pour into a plastic tub or similar freeze-proof container. Freeze for 6 hours or until firm enough to scoop, beating it twice (during the freezing process – to get smoother ice cream or else the ice cream will be icy and coarse)
By Using and Ice Cream Maker: Stir the cream into the custard and churn the mixture until thick (follow instructions on your ice cream maker)

Wendy's Ice Cream Recipe
Vanilla Philadelphia Style Recipe
Preparation Time: 5 minutes
2 cups (473 ml) of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk)
1 cup (237 ml) heavy cream
2/3 (128 grams) cup sugar
Dash of salt
1 (12 grams) tablespoon of vanilla

Mix all ingredients together (we do this in a plastic pitcher and mix with an emulsifier hand blender-whisking works too).
Refrigerate for 30 minutes or longer
Mix in your ice cream maker as directed.

Homemade Marshmallow Creme

2 cups sifted confectioners sugar

1/2 tsp salt

3 egg whites

2 cups light corn syrup

1 T vanilla extract

In a large bowl, combine egg whites, syrup, and salt.  Beat for 10 minutes until thick.  At low speed, add confectioners sugar.  Add vanilla extract and beat until blended.  Makes two quarts.

Happy New Year

(Photo By Lars Sundstrum)

As we all walk into this new year with new challenges let us remember that the relationships built along the way are most important - our relationships with our God and with each other.  Thank you for being an important part of my 2008, and I look forwards to getting to know you all even more in 2009.

Amy

Daring Bakers December Challenge: Chocolate Cinnamon Yule Log, better known as my Christmas ChocolateComa

I could hardly wait to find out what our December Challenge would be for the Daring Bakers. Christmas is my favourite time of year, and I am all for putting in the effort for a  great holiday dessert, so I was geared up for a complicated, long recipe that would turn out some fabulous feast.  However I was shocked when it was announced:  The Challenge this Month is - a French Yule Log!

Huh?

There is more than one kind of yule log?  Something other than the rolled-up, larger than life Ho-Ho we generally call a yule log here in the States?  Oh yes, there is!  This is more like an ice cream cake, with layers of goodness surrounded by a mousse covered in chocolate.  Our challenge, hosted by Hilda of Saffron and Blueberry and Marion of Il en Faut Peu Pour Etre Hereux, needed to have six elements: a dacquoise layer, a mousse layer, a creme brulee layer, a praline crisp layer, a ganache layer, and an icing layer.   That was a little intimidating to say the least!  But when you broke it down into the individual elements, it wasn't so bad.  All the elements are assembled with the icing topping it all off, so when you cut into it there is a really nice effect.  This being my first attempt at a yule log I decided to keep it simple - a chocolate hazelnut dacquoise, chocolate mousse, dark chocolate ganache, a cinnamon creme brulee, and used Special K in the praline crisp.  It was topped off with a Cinnamon chocolate icing.  

I have mentioned before that I do not own a food processor, a stand mixer, or even a hand mixer.  Even now that I am living at my parents I often do not use their hand mixer or food processor - if it was fine for my grams without one, it would be fine for me was my thinking.  Well... lets say that I have altered my opinion on this one!   Mom's handmixer was the same one she received as a wedding present in 1969.  For 39 years it did the job (that gives you a sense of how often mom bakes).  Earlier in the month I burned out the motor making Christmas cookies for my sister's cookie swap so I knew I needed to go at this one on my own.  After making the dacquoise layer and attempting the mousse my arm gave out and I gave up... and ran to Target for a new mixer.  The eggs just wouldn't beat enough with my limited arm strength and I had to start over.   I also had some trouble with the creme brulee setting even though it baked for a LONG time.  Finally that was frozen knowing it was less than scrumptious but ready to move on.   I have a feeling it might be better the next time I try making this, now that I am familiar with all the steps.  The basic recipe for a French-style yule log by Flore of Florilege Gourmand is translated splendidly here.

During Assembly:  Putting it all together in the metal pipe of some sort that Dad spent two days sourcing.  (Completely DIY - note the duct tape to protect my fingers from the jagged edges!  He didn't want to spend the $14.95 to buy the PVC pipe, I knew I could never tell him the mold from Sur La Table was $41.00!  After everything was in the pipe I trimmed the edges so there would be every element in every slice.

The layers looking pretty!  Boy was this rich, next time I think a little lightening up is in order, or a little more creativity on my part.

New Year's Resolution - to put more time and thought into these challenges, including the presentation.  I am so inspired by the work of my fellow DBers I look forwards to stepping things up a bit!

Happy New Year all,

Amy

Daring Bakers November Challenge: Caramel Cake-simple Just darn good.

Nothing like waiting to the last minute to complete a challenge, no?  This is beginning to be a bad habit...

I mean, when our recipe is Shuna Fish Lydon (from Eggbeater) 's signature Caramel Cake, one would think I would have made this right away.  I LOVE caramel, love love love it.  Caramel candies, caramel cupcakes, caramel ice cream... I could have kissed Dolores from Culinary Curiosity, Alex (Brownie from Blondie and Brownie), and Jenny of Foray into Food for choosing such a great challenge.  Pumpkin Caramel cupcakes anyone? or maybe Caramel Apple Cinnamon Cake?  I would bake and serve as our dessert for Thanksgiving!

But then mom came home and told us she bought a pumpkin cheesecake from a pieshop to remain nameless (Cough! MarieCallendars! Cough!) so we would not need any other dessert.  What to do?  I had waited until the end of the month to get this done and now we wouldn't NEED cake?  Who needs cake?  You have cake just because YOU CAN.  So guess what mom is having for her birthday cake on Sunday... Shuna Fish Lydon's Caramel cake.

Don't tell me you don't need cake...

The scrumptious recipe for Shuna's Caramel Cake is located here.

So how did it turn out?  I have to wait for the "official" tasting, can't have a big bite out ofa birthday cake a few days early, but each individual part was tasty.  I first made the caramel syrup.  It took a lot longer than I though it would to turn an amber color.  

I wish I had let it cook up a bit more but I was afraid I would burn the batch.  It ended up looking a lot more like honey than caramel.  But the taste was great!  

Then I made the cake itself.  Easy Peasy.  Well, I accidentally added double the amount of butter I was supposed to, so I made a double batch of batter instead.  It was just the right amount for the gigantic Bundt pan I found in mom's cupboard.  It did almost overflow when it rose but in the end it was a great looking cake.

But here is where I hit the wall - Caramel buttercream.  So I used the recipe more like a guideline than a recipe...big deal, right?...everything was in there!  But somewhere along the way I added way too much powdered sugar, and then way too much cream, and when it was all done I couldn't get the frosting to stay on the cake.  So I did what any self respecting amysing baker would do - I heaped it on in a big glob.  If I can't make it pretty then at least I can cover up all the imperfections long enough to take the picture, which is what I did.  Look close and you can see the buttercream is beginning to separate right on the cake.  And the caramel drizzle is on there, I swear, it is just so light it blends in with the rest of the goopy buttercream.

It was a good challenge.  I might actually make this one again soon.  I still have an hankering for pumpkin caramel cupcakes!

Daring Bakers October Challenge: Pizza! Pizza!

I didn't know Sherry Cermak from What Did You Eat?, I joined the Daring Bakers for the July challenge just before she died.  However it is evident that she has touched so many in our little community.   Sherry was supposed to host this month's challenge, along with Glenna of A Fridge Full of Food and Rosa of Rosa's Yummy Yums, and just nine days before her death had shared her idea for her challenge choice.  Rosa decided to honor that choice and submit Peter Reinhart's Napoletana Pizza Dough recipe for the DBers as a tribute to Sher.  So in October, we were all baking our pizzas like "real pizzaiolos!"

The only restrictions were - we had to use both a sauce and toppings on our final pizza... and... well... we were supposed to take a picture of us tossing the pizza dough.  Right.  That didn't happen.  But I did borrow a camera so I could show you these lovely picks.  Click here for Peter Reinhart's Napoletana Pizza Dough recipe.  Don't be scared that it requires two days to complete - really it is only 15 minutes on day one and a few minutes on day two.

My dough on day 2.  This is when I realised that the yeast I used was old and the dough ball was EXACTLY the same size as it was when I put it in the fridge.  But it still tasted great!

A bit blurry, but that is because I was so excited to get all the toppings onto this baby!  Yes, I know it said that 3 or 4 toppings including the cheese were plenty, but if I am making pizza, it HAS to have extra cheese.  Two kinds.  And I had to have the turkey bacon.  And the onions.  And the broccoli to make me think that this was going to be healthy.  If I had mushrooms in my pitiful fridge they'd have gone on too, so there Peter Reinhart!

The finished product!  Not so bad for a first time, ja?

I found this to be a really fun challenge, and it was so easy I don't think I will ever buy pre-made pizza or pizza dough again.  I'm already contemplating my next pie... white sauce, blue cheese, carmelized onions, and maybe apples or pears... hmmm.

Fall goodness from the freezer

As I mentioned earlier, I am moving, and trying to eat everything out of the fridge so it doesn't have to be transported or thrown out.  Yeah, that was the plan.  Did I succeed?  Not so much.

I ran out of food.  A week early.

I know, for most people this would not be an issue, but for little old me all by myself it is hard to guesstimate these things.  I usually end up with way too MUCH food.  Recipes are generally made for four or more, and who wants to eat the same thing for lunch and dinner for three days so none of it goes to waste?  Freezing is usually an option, but despite my last posting about brownies I try to make sure I am eating fresh, organic, locally sourced food.  Freezing negates the fresh part.

Though I am sure I could stand to miss a few meals, I also need to keep my energy up for the marathon last minute packing job I am going to be doing on Wednesday night.  I broke my rule about fresh organic local and walked myself into the closest Vons to buy some frozen dinners.  They come on their own plate (no dishes to wash or unpack) and I know ahead of time how many I need, just count the days and there you have it.  I braced myself for the horrific choices I would have to make and decided I would just buy whatever was on sale.  I know!  So wrong of me but if I am buying frozen dinners what difference does it make, right?

Wrong.

Just by accident I found the Eating Right" store brand.  Sure, its not great, but it is far better than many frozen dinners out there.  I just purposely did not look at the ingredients label to see all the preservatives.  And they have great options, like this one, "Butternut Squash Ravioli".  When it is microwaved it looks exactly like it does on the box with the great colors from the veggies, which I found to be crisp unlike the soggy mess you usually find in a frozen dinner.

Who knew?

When only Cocoa will do...

I am in the middle of packing and moving (long story) so I have been trying to use up everything in my fridge before I head out next weekend.  So what happens when you have a hunkering for some chocolate, all you have is cocoa powder, and can't run to the store?  After you curse yourself for insisting no cheap chocolate enters your house - if you are going to have chocolate make it the good stuff! - you do the next best thing, you make Alton Brown's Cocoa Brownies.

Alton has never done me wrong, and this was no exception.  They were somewhat cakey yet still gooey in the middle.  And easy?  Oh yes.  This one found a home in my recipe box.  Seriously, grab yourself an ice-cold glass of milk and be ready for the rich chocolately goodness.  I warn you though, this recipe was meant to be followed to the "T".   Use kosher salt, not table salt.  Make sure the sugar is sifted not packed.  It really makes the difference in the way it all comes together.

Alton Brown's Cocoa Brownies

soft butter, for greasing the pan

flour, for dusting the buttered pan

4 large eggs

1 c sugar, sifted

1 c brown sugar, sifted

8 oz melted butter

1 1/4 c cocoa, sifted

2 teaspoons vanilla extract

1/2 c flour, sifted

1/2 teaspoon kosher salt

Preheat the oven to 300*F.  Buter and flour an 8-inch square pan (This is the only substitution I made - I used a 9-inch round pan.  It was fine.)  In a mixer willed with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow.  Add both sugars.  Add remaining ingredients and mix to combine.

Pour the batter into the greased and floured pan and bake for 45 minutes.  Check for doneness with the tried and true toothpick method: a toothpick inserted into the center of the pan should come out clean.  When its done, remove to a rack to cool.  Resist the temptation to cut it until its mostly cool.  (Mostly cool is a subjective term, isn't it?  But the longer you wait the more it stays together.  Its good as crumbs but even better as a real brownie.)

Forgive me - I bring you food

Has it been so long?  I suppose it has.  Been busy looking for a job, moving out of the house my landlord is selling, you know, life, but that is no excuse.

To make it up to you, and in honor of the wonderfully cool weather, here is my new favourite warm autumn salad.

Warm Salad of Roasted Squash, Prosciutto and Pecorino  - Jamie Oliver, from Jamie's Kitchen: A Cooking Course for Everyone (p 41)

1 butternut squash

olive oil

sea salt and freshly ground black pepper

dried chili flakes

heaping tsp coriander seeds

20 slices prosciutto or parma ham

4 handfuls of arugula

6 T extra virgin olive oil

4 T balsamic vinegar

1 small block Pecorino or Parmesan cheese

Preheat oven to 375*.  Carefully cut your butternut squash in half, keeping the seeds intact.  Remove the two ends and discard them.  Cut each half into quarters and lay in a roasting pan.  Rub with a little olive oil.  With a mortar and pestle pound up a flat teaspoon each of salt, pepper and your chili and coriander seeds.  Scatter this over the squash.  Roast the squash for half hour or until soft and golden.  Allow to cool a little.

Lay the prosciutto on 4 plates - let it hang over the sides and encourage it to twist and turn so it doesn't look neat and flat.  Tear up your squash and put it in and around the ham.  Sprinkle over the seeds and the arugula/  Drizzle over the olive oil and balsamic vinegar, add a tiny pinch of salt and pepper, and use a vegetable peeler to shave over the Pecorino.  Easily done!

Calabacitas Casserole with Polenta and Cheese

I have been trying to get more veggies into my diet lately, and sometimes I am more successful than others.  I am great about going to the store or farmer's market and filling the crisper drawers with fruits and vegetables, but more often than not I end up tossing them out because they have gone bad waiting for me to become inspired and make that wonderful vegetable soup I had been planning but never made.  SO I have taken to only buying what I need for the next two or three days at a time, and that has helped tremendously.  Rather than go to the grocery store, I go to Rutiz Farms for organic, pesticide-free veggies.  It is seasonal, and I can actually see the field the food was grown in steps away from the stand - you can't get any more fresh!  So while I was at the stand this week, I bought some summer squash and zucchini.  I admit, they aren't the sexiest choices out there or the most exotic, but I had never prepared them myself other than grilling the zucchini on its own.  What a shame, I know.  And that is what I had intended to do with the basket I brought back on Tuesday.

However, there were far too many for me to eat on my own.  I had no idea what to do with them.  Then my sister pointed me towards this great recipe from Rachael Ray's 30 Minute Meals  - Calabacitas Casserole with Polenta and Cheese.  Hmmm.  Sounds interesting.  And I could use up most of the squash as well as the tube of polenta that was sitting in my fridge.  I was sold!

What I like about this recipe is that it can easily be made without using processed food.  I could make the polenta on my own if I wish (this time I didn't), I could use fresh tomatoes instead of canned stewed (which I did), and I cut the cheese way back.  And when it was through I was left with a glorious dish that could be used for a main course or as a side dish.  The leftovers didn't last long at my house this week!  Next time I might cut out the cheese all together and instead stir in some bulgarian yoghurt as a binder.  In any case this made it onto my list of meals I will make again.  As Rachael says, YUM-O!

Calabacitas Casserole with Polenta and Cheese - from Rachael Ray's 30 Minute Meals

3 tablespoons extra-virgin olive oil
2 cups corn kernels, defrosted
4 cloves garlic, smashed
1 green chile pepper seeded and chopped or, 2 jalapenos, seeded and chopped
2 small to medium zucchini, diced
1 small to medium yellow squash
1 large yellow skinned onion, chopped
1(14-ounce) can stewed tomatoes
2 teaspoons dark chili powder, just over 1/2 a palm full
Salt and pepper
1 (16-ounce) tubes prepared polenta
2 cups, 10 ounces, shredded Monterey Jack, available on the dairy aisle in pouches
3 scallions, chopped
2 tablespoons chopped cilantro leaves or flat-leaf parsley
Preheat oven to 500 degrees F.
Heat a large skillet over medium high heat. Add remaining 2 tablespoons extra-virgin olive oil, corn, garlic and chiles. Saute 3 minutes, add zucchini and yellow squash and onions, season with salt and pepper, chili powder; cook 7 to 8 minutes. Add stewed tomatoes and heat through. Transfer to baking dish. Cut 1 tube of polenta in 1/2-inch slices lengthwise. Top vegetables with polenta and cheese. Place in hot oven to melt cheese and warm polenta, 8 to 10 minutes. Garnish with chopped scallions and cilantro or flat-leaf parsley.

The Eclairs that weren't

It is time for another Daring Baker's Challenge... my second, and this month things did not go as planned.  I was so excited when I saw that Meeta and Tony had chosen Pierre Herme's Chocolate Eclairs as our challenge this month., it was just the sort of thing that I had hoped to learn when I joined this wonderfully talented group of bakers!  When I think of eclairs I think of the wonderful patisserie that was jut around the corner of our hotel in Paris on Rue Jean Lantier.  My companions and I would stop there every day and look in the window at them, waiting until our final morning in Paris before buying one and eating it as we gazed out over the Seine.   Oh to be back there if only in my mind - this would be a great challenge!  I even bought a pastry bag and tips just for the occasion.  I knew the month would be busy, I knew I would have to wait until the very last night to do them.   I bought all the ingredients and had the instructions in place.  And even though I dropped my camera last week and rendered it completely useless I was determined to carry on.

But I didn't, it just didn't get done.  Sigh.

So these beautiful eclairs will always remain beautiful and oh so tasty in my mind.  Perhaps I will make them later in the week, when things have settled in and I am ready to be transported back to Paris.  In the meantime, here is the recipe if you can't wait to put that stamp in your passport:

Pierre Hermé’s Cream Puff Dough. All recipes below from Chocolate Desserts by Pierre Hermé
(makes 20-24 eclairs)
½ cup (125g) whole milk
½ cup (125g) water
1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
¼ teaspoon sugar
¼ teaspoon salt
1 cup (140g) all-purpose flour
5 large eggs, at room temperature

In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to theboil.Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to mediumand start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth. Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your handmixer or if you still have the energy, continue by hand. Add the eggs one at a time,beating after each egg has been added to incorporate it into the dough.You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time youhave added the third egg. In the end the dough should be thick and shiny and when lifted itshould fall back into the bowl in a ribbon.The dough should be still warm. It is now ready to be used for the éclairs as directed above.
Notes: Once the dough is made you need to shape it immediately. You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined bakingsheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a month.

Chocolate Pastry Cream
2 cups (500g) whole milk
4 large egg yolks
6 tbsp (75g) sugar
3 tablespoons cornstarch, sifted
7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted
2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature

In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.
Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.
Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.
Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.
Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.
Notes:The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.
In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.

Chocolate Glaze
(makes 1 cup or 300g)
1/3 cup (80g) heavy cream
3½ oz (100g) bittersweet chocolate, finely chopped
4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.
Notes: If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly
 in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.
It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.

Chocolate Sauce
(makes 1½ cups or 525 g)
4½ oz (130 g) bittersweet chocolate, finely chopped
1 cup (250 g) water
½ cup (125 g) crème fraîche, or heavy cream
1/3 cup (70 g) sugar

Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens. It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.
Notes: You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or a double boiler before using.
This sauce is also great for cakes, ice-cream and tarts.

Goodbye Sugar Demons

Have you ever felt like no matter what you do, your body wants just the opposite?

That is where I was on Thursday.  I wanted to eat right, I really did, but the sugar cookies I baked to donate to the local cancer center were screaming at me: "They don't really need four dozen cookies, do they?  It would be ok if you had a few..." That was when I knew things were really out of control.  When a sugar cookie made from store-bought cookie dough is screaming at me and it hasn't even been iced yet, that says something.  And when the leftover pasta salad that should last for the next two days doesn't make it through today's lunch, and you are still hungry, that isn't right either.

Truth be told, food is one of those things that has always tempted me.  It is the easiest way for the devil to get his claws into me and tether me to this world.  While I am not diabetic, sugar has always been a problem in my diet.  When I have sugar in any quantity it opens the door for me to want more.  And when you look at the ingredients of nearly everything that comes in a bag or box or jar at the grocery store you see sugar as an added ingredient in some form.  The only way for me to control my sugar cravings is to be mindful of what I eat - cook at home, using whole fresh ingredients.  For me, there cannot be just one Skinny Cow Ice Cream sandwich, I want all of them in the package.  If there is bread in the house, even just for guests, I will eat it.  Did you know there is sugar in your bread?  or in your tomato sauce?  or your salad dressing?  Until I started looking at labels I didn't know just how many things contain sugar or corn syrup. (Everything also contains soy products, which I can't have either, but that is another story).

The only thing for me to do is to cut out the sugar, once and for all.  But that is easier said than done.  Have you ever experienced sugar withdrawals?  Yikes.  I have been struggling with that for the last month or so - trying to eat right but then my body rebelled and I found myself with two slices of toast covered with sweet sticky honey.  Or driving through the drive thru for a cold creamy shake.  Or stopping at Starbucks for my latte (lactose) with vanilla (pure sugar).  I couldn't break free.

I was lucky.  My sweetheart and I had planned a spiritual fast for this weekend, it had nothing to do with my eating or sugar devils that had hold of me.  But as we fasted, I knew that something was changing.  On Saturday, I woke up hungry.  Very hungry.  Too hungry, in fact.  There are many days that I skip breakfast, start working, then look up and realize it is nearly dinnertime and I have yet to eat anything.  There was no reason for me to be that hungry.  Suddenly, everything started to revolve around food.  All my thoughts were of what I wasn't going to eat.  The apple fritter that was sitting on the kitchen counter at my sister's house begged me to it it.  I swear I could smell the cooking food from the restaurant down the street.  I began to realize that this was not a physical hunger, that it was a spiritual hunger, and a strong one at that.  Those sugar devils were not happy that I wanted them to go away, that is for sure.

But you know what?  They eventually went quiet.  My body is not screaming for sugar anymore after three days.  When I break this fast tonight, I am going to be eating grilled tomatoes and onions and zucchini.  There will be a small bit of chicken as well.  THAT is what I am craving tonight, not sugar.  It has taken a three-day fast to reset my body and make real food exciting again.  I am looking forward to the new adventure!

Daring Baker's July Challenge: Pistachio Gateau with Praline Buttercream

So to tell you the truth, what pushed me over the edge to start this blog was the opportunity to become one of the Daring Bakers.  I was looking for a recipe for Opera Cake and in my Google Search I found the wonderful FeedingMyEnthusiasms blog.  Just what was this Daring Baker's club... I wanted in!  Now, I know that eating healthy and baking usually don't mix, but I am a firm believer in treating yourself every once in a while... and if you are going to do that it better be good.  That usually means baking it yourself where you can control what actually goes into that lovely goodness.  So it really isn't a stretch...right?  Anyone..........Anyone?.......Oh nevermind.

So here is the deal: a new challenge is issued every month, everyone bakes from the same recipe (with some allowed modifications), and then we all post our creations on the same day.  This month, my first month as a Daring Baker, involved making buttercream, making a ganache, making pralines, and slicing a cake into layers, all things I have never done before.  And for my first challenge I think it all went pretty well.  I took the completed cake to my sister's for a candle party and not only did everyone have a slice, most people had TWO.  And I had to do some major convincing to prove that I didn't just pop down to a local bakery and put a cake on a tray.  Looking at my cut layers made it so easy to prove 'cause in places my two layers looked like just one.  Oh well.  Next time will be better!

The cake itself was super yummy, and easier to do than it looks, but it makes a MAJOR mess and it took me a long time to complete since I don't have a stand mixer or a food processor.  But it can be done (I did mine over three days).  I might save the recipe for a special occasion though, you definitely won't want to do this one too often.  Not good for your time or your waistline!  I used Pistachios instead of Hazelnuts, and changed the liqueurs to the ones listed below.

Pistachio Gateau with Praline Buttercream

Adapted from Great Cakes by Carol Walter

1 Pistachio Genoise
1 recipe sugar syrup, flavored with Kahlua
1 recipe Praline Buttercream
½ cup heavy cream, whipped to soft peaks
1 recipe Strawberry Glaze
1 recipe Ganache Glaze, prepared just before using
3 tablespoons pistachios, toasted and coarsely chopped

Pistachio Genoise

1 ½ cups pistachios, toasted/skinned
2/3 cup cake flour, unsifted
2 Tbsp. cornstarch
7 large egg yolks
1 cup sugar, divided ¼ & ¾ cups
1 tsp. vanilla extract
5 lg. egg whites
¼ cup warm, clarified butter (100 – 110 degrees)

Position rack in the lower 3rd of the oven and preheat to 350 degrees. Grease and flour a 10” X 2” inch round cake pan.

Using a food processor, process nuts, cake flour, and cornstarch for about 30 seconds. Then, pulse the mixture about 10 times to get a fine, powdery mixture. You’ll know the nuts are ready when they begin to gather together around the sides of the bowl. While you want to make sure there aren’t any large pieces, don’t over-process. Set aside.

Put the yolks in the bowl of an electric mixer, with the whisk attachment, and beat until thick and light in color, about 3-4 minutes on med-high speed. Slowly, add ¾ cup of sugar. It is best to do so by adding a tablespoon at a time, taking about 3 minutes for this step. When finished, the mixture should be ribbony. Blend in the vanilla. Remove and set aside.

Place egg whites in a large, clean bowl of the electric mixer with the whisk attachment and beat on medium speed, until soft peaks. Increase to med-high speed and slowly add the remaining ¼ cup of sugar, over 15-20 seconds or so. Continue to beat for another ½ minute.
Add the yolk mixture to the whites and whisk for 1 minute.

Pour the warm butter in a liquid measure cup (or a spouted container). * It must be a deep bottom bowl and work must be fast.* Put the nut meal in a mesh strainer (or use your hand – working quickly) and sprinkle it in about 2 tablespoons at a time – folding it carefully for about 40 folds. Be sure to exclude any large chunks/pieces of nuts. Again, work quickly and carefully as to not deflate the mixture. When all but about 2 Tbsp. of nut meal remain, quickly and steadily pour the warm butter over the batter. Then, with the remaining nut meal, fold the batter to incorporate, about 13 or so folds.

With a rubber spatula, transfer the batter into the prepared pan, smoothing the surface with the spatula or back of a spoon. **If collected butter remains at the bottom of the bowl, do not add it to the batter! It will impede the cake rising while baking.

Tap the pan on the counter to remove air bubbles and bake in the preheated oven for 30-35 minutes. You’ll know the cake is done when it is springy to the touch and it separates itself from the side of the pan. Remove from oven and allow to stand for 5 minutes. Invert onto a cake rack sprayed with nonstick coating, removing the pan. Cool the cake completely.

*If not using the cake right away, wrap thoroughly in plastic wrap, then in a plastic bag, then in the refrigerator for up to 3 days. If freezing, wrap in foil, then the bag and use within 2-3 months.

Sugar Syrup
Makes 1 cup, good for one 10-inch cake – split into 3 layers

1 cup water
¼ cup sugar
2 Tbsp. Kahlua

In a small, yet heavy saucepan, bring the water and sugar to a boil and simmer for 5 minutes. Remove from heat, add the liqueur. Cool slightly before using on the cake. *Can be made in advance.

Praline Buttercream
1 recipe Swiss Buttercream
1/3 cup praline paste
1 ½ - 2 Tbsp. Kahlua (optional)

Blend ½ cup buttercream into the paste, then add to the remaining buttercream. Whip briefly on med-low speed to combine. Blend in Kahlua.

Swiss Buttercream
4 lg. egg whites
¾ cup sugar
1 ½ cups (3 sticks) unsalted butter, slightly firm
1 ½ -2 Tbsp. Starbucks Cream Liqueur
1 tsp. vanilla

Place the egg whites in a lg/ bowl of a elevtric mixer and beat with the whisk attachment until the whites are foamy and they begin to thicken (just before the soft peak stage). Set the bowl over a saucepan filled with about 2 inches of simmering water, making sure the bowl is not touching the water. Then, whisk in the sugar by adding 1-2 tablespoon of sugar at a time over a minutes time. Continue beating 2-3 minutes or until the whites are warm (about 120 degrees) and the sugar is dissolved. The mixture should look thick and like whipped marshmallows.
Remove from pan and with either the paddle or whisk attachment, beat the egg whites and sugar on med-high until its a thick, cool meringue – about 5-7 minutes. *Do not overbeat*. Set aside.

Place the butter in a separate clean mixing bowl and, using the paddle attachment, cream the butter at medium speed for 40-60 seconds, or until smooth and creamy. *Do not overbeat or the butter will become toooooo soft.*

On med-low speed, blend the meringue into the butter, about 1-2 Tbsp. at a time, over 1 minute. Add the liqueur and vanilla and mix for 30-45 seconds longer, until thick and creamy.

Refrigerate 10-15 minutes before using.

Refrigerate in an airtight container for up to 5 days, or can be frozen for up to 6 months. If freezing, store in 2 16-oz. plastic containers and thaw in the refrigerator overnight or at room temperature for several hours.

Praline Paste
1 cup (4 ½ oz.) Pistachios, toasted/skinless
2/3 cup Sugar
Line a jelly roll pan with parchment and lightly butter.

Put the sugar in a heavy 10-inch skillet. Heat on low flame for about 10-20 min until the sugar melts around the edges. Do not stir the sugar. Swirl the pan if necessary to prevent the melted sugar from burning. Brush the sides of the pan with water to remove sugar crystals. If the sugar in the center does not melt, stir briefly. When the sugar is completely melted and caramel in color, remove from heat. Stir in the nuts with a wooden spoon and separate the clusters. Return to low heat and stir to coat the nuts on all sides. Cook until the mixture starts to bubble. **Remember – extremely hot mixture.** Then onto the parchment lined sheet and spread as evenly as possible. As it cools, it will harden into brittle. Break the candied nuts into pieces and place them in the food processor. Pulse into a medium-fine crunch or process until the brittle turns into a powder. To make paste, process for several minutes. Store in an airtight container and store in a cook dry place. Do not refrigerate.

Strawberry Glaze
Good for one 10-inch cake

2/3 cup thick strawberry preserves
1 Tbsp. water

In a small, yet heavy saucepan, bring the water and preserves to a slow boil and simmer for 2-3 minutes. If the mixture begins to stick to the bottom of the saucepan, add water as needed.

Remove from heat and, using a strainer, press the mixture through the mesh and discard any remnants. With a pastry brush, apply the glaze onto the cake while the cake is still warm. If the glaze is too thick, thin to a preferred consistency with drops of water.

Ganache Glaze
Makes about 1 cup, enough to cover the top and sides of a 9 or 10 inch layer or tube cake

**Ganache can take on many forms. While warm – great fudge sauce. While cool or lukewarm – semisweet glaze. Slightly chilled – can be whipped into a filling/frosting. Cold & solid – the base of candied chocolate truffles.

6 oz. (good) semisweet or bittersweet chocolate, like Lindt
6 oz. (¾ cup heavy cream
1 tbsp. light corn syrup
1 Tbsp. Starbucks Cream Liqueur
¾ tsp. vanilla
½ - 1 tsp. hot water, if needed

Blend vanilla and liqueur together and set aside.

Break the chocolate into 1-inch pieces and place in the basket of a food processor and pulse until finely chopped. Transfer into a medium sized bowl and set aside.

Heat the cream and corn syrup in a saucepan, on low, until it reached a gentle boil. Once to the gently boil, immediately and carefully pour over the chocolate. Leave it alone for one minute, then slowly stir and mix the chocolate and cream together until the chocolate is melted and incorporated into the cream. Carefully blend in vanilla mixture. If the surface seems oily, add ½ - 1 tsp hot water. The glaze will thicken, but should still be pourable. If it doesn’t thicken, refrigerate for about 5 minutes, but make sure it doesn’t get too cold!

Assembling Cake

Cut a cardboard disk slightly smaller than the cake. Divide the cake into 3 layers and place the first layer top-side down on the disk. Using a pastry brush, moisten the layer with 3-4 Tbsp. of warm sugar syrup. Measure out 1 cup of praline buttercream and set aside.

Spread the bottom layer with a ¼-inch thickness of the remaining buttercream. Cover with ½ of the whipped cream, leaving ¼-inch border around the edge of the cake. Place the middle layer over the first, brush with sugar syrup, spreading with buttercream. Cover with the remaining whipped cream.

Moisten the cut side of the third layer with additional sugar syrup and place cut side down on the cake. Gently, press the sides of the cake to align the layers. Refrigerate to chill for at least 30 minutes.

Lift the cake by sliding your palm under the cardboard. Holding a serrated or very sharp night with an 8-ich blade held parallel to the sides of the cake, trim the sides so that they are perfectly straight. Cut a slight bevel at the top to help the glaze drip over the edge. Brush the top and sides of the cake with warm strawberry glaze, sealing the cut areas completely. Chill while you prepare the ganache.

Place a rack over a large shallow pan to catch the ganache drippings. Remove the gateau from the refrigerator and put it the rack. With a metal spatula in hand, and holding the saucepan about 10 inches above the cake, pour the ganache onto the cake’s center. Move the spatula over the top of the ganache about 4 times to get a smooth and mirror-like appearance. The ganache should cover the top and run down the sides of the cake. When the ganache has been poured and is coating the cake, lift one side of the rack and bang it once on the counter to help spread the ganache evenly and break any air bubbles. (Work fast before setting starts.) Patch any bare spots on the sides with a smaller spatula, but do not touch the top after the “bang”. Let the cake stand at least 15 minutes to set after glazing.

To garnish the cake, fit a 12 – 14-inch pastry bag with a #114 large leaf tip. Fill the bag with the reserved praline cream. Stating ½ inch from the outer edge of the cake, position the pastry tube at a 90 degree angle with the top almost touching the top of the cake. Apply pressure to the pastry bag, moving it slightly toward the center of the cake. As the buttercream flows on the cake, reverse the movement backward toward the edge of the cake and finish by pulling the bag again to the center. Stop applying pressure and press the bag downward, then quickly pull the tip up to break the flow of frosting. Repeat, making 12 leaves evenly spaced around the surface of the cake.

Make a second row of leaves on the top of the first row, moving the pastry bag about ¾ inch closer to the center. The leaves should overlap. Make a 3rd row, moving closer and closer to the center. Add a 4th row if you have the room. But, leave a 2-inch space in the center for a chopped pistachio garnish. Refrigerate uncovered for 3-4 hours to allow the cake to set. Remove the cake from the refrigerator at least 3 hours before serving.

Leftover cake can be covered with foil and kept in the refrigerator for up to 5 days.  

We now return to this blog already in progress...

Ok, so blogging every day is not realistic for me.  And since the only reader of this right now is ME, I give myself permission to NOT blog when I don't feel like it.

Thankyouverymuch.

Blueberries for Dinner

So maybe there is something to breakfast setting you up for a good day of eating ahead?  Tonight I had a hunkering for blueberries for dinner.  Maybe it is the warm weather but they just sounded so yummy?  But I still needed something that would fill me up - and a big bowl of berries while tempting would not be enough on its own.  

The answer: Blueberry Chicken Salad.  I luvs me some chicken salad with fruit, usually I add apples and grapes, but tonight there would be blueberries.  And I must say that it tasted so very good, which is great because I always make extra so I can have some the next day.  Chicken salad is one of those things that tastes best after it has had time to come together, so if it is good now I can't wait until lunch tomorrow!

Blueberry Chicken Salad

serves 4 with some leftovers

1 pouch of Trader Joe's frozen Brown Rice

1/2 c TexMex mix of wild and red rice

3/4 c organic chicken stock, plus some for poaching chicken

2 boneless skinless chicken breasts, cut into small cubes

3 green onions, chopped fine

two big squeezes of lime juice

1 c nonfat plain yogurt (no sugar added)

handful of chopped walnuts

handful of dried cranberries

1 cup blueberries

Microwave brown rice pouch as directed on package.  If you wish to use regular brown rice, prepare 1/2 cup dried as you usually prepare it.  In small saucepan, bring TexMex rice and chicken stock to a boil.  Stir once, cover and reduce heat to low and simmer for 15 minutes.  Remove from heat and let sit for 10 minutes.  While rice is cooking, to a small fry pan add enough chicken stock to cover the bottom.  Poach chicken pieces over medium high heat until cooked through.  Let cool.  Mix chicken and rice together in a bowl.  Add green onions, lime juice, yogurt and stir gently to coat.  Add walnuts, dried cranberries, and blueberries just before serving.

Enjoy!

The color of crap food

I like BBC America -it is smart and funny and I am impressed by the programming.  Yesterday I found myself caught up in a "You Are What You Eat" marathon.It is your typical intervention show where they confront a person with the absolute CRAP they eat, put them on a new diet and exercise program, and see the results at the end of eight weeks.  Unlike any show that might air in the US, this one does not mince words at all - if someone looks like a big tub of lard they say it, if they have a fat ass you can bet they say that too.  Can you imagine anything like that happening here?  I don't think so!

Anyway, in every episode they trot out a table full of the foods that this person ate all last week, and all they drank too.  How disgusting!  You know what overwhelms me each and every time?  The color of it all - it is always a shade of beige or brown.  Chips and fries and burger buns and doughnuts, all blah looking.  Many times there is not a fresh veg or fruit to be found.  Then they trot out a table full of the foods that they will be eating for the next week - it looks like a technicolor explosion!  You know something?  Every time I go to the fridge to get something to eat, I think about those two tables and I consider which table my weekly meals would resemble.  More often than not it makes me rethink what I am going to eat for lunch or for dinner.  It reminds me to grab a couple of tomatoes or carrots, add a little contrast to the protein that I seem to have no trouble eating.  It even made me hull all the strawberries and cut up the watermelon in my fridge.

So tonight my dinner consisted of Chinese Five-Spice chicken (homemade) with sweet potato and onion with diced courgettes.  I couldn't help myself, I had to see the green on the plate!  And now I also have frozen watermelon in my freezer just waiting to be added to my strawberries for a delish fruit smoothie.  It is quite unlike me.  I rather like it.  No matter how much I protest I am actually enjoying eating healthier.

Darn you BBC America!

Too Darn Hot

Much of the reason I left LA and moved to the coast (besides the horrific smog) was that this particular area rarely is warmer than 90*F.  Hot and I do not mix.  So you can imagine my excitement over the last three days of 105*+ temperatures.  Three days - no air conditioner.  Setting all that aside, I noticed that there have been some interesting things happening to my appetite - mainly that I don't have one, which for a girl like me is astounding.  All I want is to have cool beverages, cool fruit, and cool dinners.  For most people that would mean salad.

For me, that means tomatoes.

I know, tomatoes are not yet fully in season.  But these meaty Romas are just calling out, "Eat me with some mozzarella and basil and balsamic vinegar!"  So that is what I will do.  Any other urge to turn on an oven will have to wait until the temperature drops back below 80*.

Monday Mornings

Monday.

It is the day for new diets, new exercise programs - and today - new blogs.  Ok, so the diet and the exercise programs are restarts of the old programs I had been following rather than a whole new regiment, but challenges nonetheless.  Here I will be focusing on my food journey, discovering the joy in cooking and a return to baking as I did while at my grandmother's knee, from scratch and with love.  A journey into the "Amysing".