Rr is for Rainbow!

Rainbow Jello that is... this week Madeline's class is studying the letter Rr, so we made a big batch of rainbow-striped Jello blocks to share with everyone. Thankfully, she's in a school where that's still allowed.

A Very Merry Year: April

So, instead of going crazy with holiday baking last year, I decided that it would be much more fun to spread the joy out over the year and gift someone each month (or so) with something lovely from my kitchen.

This month's cookie is Snickerdoodles, and they go to our friends up North in lovely Lynden—Jerrie, Troy and Archer. We love to visit them, often, and the kids adore their "big kid" Archer, who is now in high school. These cookies are off in the mail for a cinnamon-cardamom-sugar treat (sorry, I had to mess with the recipe a little). The cookies are fabulous too.

And, with this recipe I discovered that you can make your own Baking Powder using Cream of Tartar and Baking Soda—2 parts to 1 part. Which, coincidentally, is the ratio in most Snickerdoodle recipes for soda and cream of tartar, which I had an expired tin of, so... I subbed baking powder and the cookies were fabulous. I may never make them with cream or tartar again!

Holy Flapjacks, Batman!

I've been searching for a great pancake recipe for a long time. In high school, in South Africa, I found a wonderful recipe in a library book about Au Pairing. But, of course I lost that recipe long ago, and the source is a bit far away. And mixes really don't do it for me. I mean, I've used mixes and they are okay, but... I think I must've been spoiled in my formative years with awesome pancakes.

About six years ago, Miki made her mom's recipe at the office when different teams were planning breakfast for everyone. They were divine, and she gave me the recipe. But, when I made them, they weren't the same. However, last Fall when she made them at my house, again, they were heaven. So, I thought maybe it's just me and pancakes – bad luck. Or, maybe it's the fact that food is nearly always better when someone cooks for you!  I do feel the need to tackle Miki's mom's recipe again though... clearly, there's something I'm missing there.

But thankfully, this morning, I tried a new recipe for pancakes that is easy, makes light and moist pancakes, and they are utterly delicious. The trifecta of perfection. This is my new recipe. Mmm...  And, a good thing too, since Madeline adores pancakes. Seriously, she's always begging me to make them, and would eat them for every meal if she could.

The Best Pancakes Ever
(AKA Edna Mae's Sour Cream Pancakes, not adapted at all from The Pioneer Woman Cooks by Ree Drummond)
Makes a dozen 4-inch pancakes


1 c. sour cream (I used light, they were fab)
7 Tbs. flour
1 Tbs. sugar
1 tsp. baking soda
1/2 tsp. salt
2 eggs
1/2 tsp. vanilla
Butter and real maple syrup


Heat a cast iron pan over medium low while you make the batter. Do not be impatient (like me) and turn the heat up, although these cakes are good even if they do get a little charred. Anyway, in a medium bowl, mix together the sour cream, flour, sugar, soda and salt. Mix until just combined. Do not over mix. 


In a separate bowl, mix eggs and vanilla, and then pour this into the sour cream mixture. Again, mix until just combined.


Melt about 1 Tbs. of butter in the pan, and then cook the pancakes. Be patient. They are worth the wait. Delicious!

Happy Earth Day!!

Happy Earth Day tomorrow! Just one of the ways that we do our part to make this a greener world to live in...School Lunches!

Reusable lunch sacks

Bento lunch boxes with reusable picks and dividers

And, reusable cotton sandwich and snack bags (and I made a new stash today with fabric scraps and Velcro strips that I had on hand). And, if you don't have time to make your own, and have the cash, the folks at ReUsies make some beautiful reusable sandwich and snack bags. Just click here to buy online from their site or find a retail store near you!

Math in the Kitchen: Sequencing

Popsicles by the numbers...

1. Gather banana (and other fruit - berries), Popsicle sticks and molds (or ice cube trays, etc.) and juice (preferably sneaky 100% veggie/fruit juice)
2. Peel banana, slice, stick on stick. 
3. Put in mold.
4. Pour in juice and toss in other fruit/berries.
5. Cover with foil to secure sticks, then freeze.
6. Enjoy!

Munkki = Doughnut

In Finland, you'd request a munkki (Moonk-KEY) if you wanted a doughnut, and Vesa loves 'em. And finding Finnish-style jelly doughnuts here is very hard with the nasty artificial filling that even the "good" doughnut shops use. So, for Ukki's birthday I made a doughnut birthday cake with both filled (seedless raspberry jam) and glazed (raspberry glaze with "essential cane" raspberry sugar sprinkles) munkki. Stack 'em up, sprinkle with raspberries, and you have a fantabulous birthday cake!

Erik loved helping cut out the doughnuts and sprinkle on "just a touch more flour, Mama," when we rolled them out. Madeline built a great barricade between the living room and kitchen when I was cooking the munkki too. Because, 350-degree scalding oil and small kiddos do not mix...

Happy Birthday to Ukki! His birthday was Friday, but what he wanted to do for his celebration was go geocaching with us and out to Mexican for lunch (the other diners at the restaurant were coveting the pretty stack o' doughnuts too.) Mmmm... They were tasty!

Oh! And, I used the recipe from right here. Under the High Chair is a great foodie blog, and Aimée (a former pro/chef in the kitchen) is now a writer, editor of Simple Bites, and mom to two preschool-aged boys. Check out her blog. Oh, and these doughnuts really were worth the trouble. Krispy Creme's got nothin' on these babies!

And finally, do you remember this? Well, this month I'm going to choose the cookie recipient by lottery... Just leave a comment on this post, and tell me what your absolute #1 favorite cookie is, and you'll be in the "hat" to be chosen by random chance to receive the April cookie giveaway! One of the kids will be drawing names or number (of the comment) from a hat on Wednesday evening, 4/21. Best of luck!!

Well Chuffed...

Both the kids have really gotten into being my sous chefs for any meal prep, and Madeline is well chuffed with her improving knife skills (and the fact that she even gets to use a knife). Last night we made "miso block" (AKA tofu) stir fry, and the kids loved pressing the tofu too.

We threw in, one whole block of extra firm tofu, about 1/2 pound crimini mushrooms, 1/2 a red bell pepper, some brocolli, three small zucchini, and two small baby bok choy. Sesame oil, soy sauce, agave nectar, ginger. Yum. Easy peasy as Jamie Oliver would say.

I think that he'd approve of our "naked" meal served up with brown rice.

Speaking of which, the kids love his new Food Revolution show (ABC 8-9pm and 9-10? it was both this week, Fridays). They already knew of him from my cookbooks (I use his recipes often), but they are hooked now. And why not? He is a charming sweetheart.

Oh, and did Erik actually eat this? Well, of course he did. It was dinner. He ate the rice, miso blocks (tofu), mushrooms, and brocolli. He left the peppers, zuke and bok choy on the plate, and that is fine by me.

Soup's On!

Is there anything better (or easier) than homemade soup? Really, chop/prep the ingredients, combine in soup pot, and simmer on the stove while you do other things. Easy! And, homemade soup tastes infinitely better than anything out of a can. Plus, there is way, way less sodium in soup you make yourself. Oh, and it happens to be a sneak-tastic way to get my veg scrutinizer to eat vegetables that he otherwise wouldn't willingly try. So, since Easter, I've made Potato Leek, Creamy Cauliflower, and today... 4B's Tomato Soup (Erik despises tomatoes).

Potato Leek is easier than pie, and my mom's fave. She actually prepped that one after Easter brunch by chopping up about six potatoes, and three large leeks (all, even the green part), tossed them in my soup kettle, and covered with water. It simmered for about an hour, then I seasoned with garlic, salt and pepper, and whirred it up in my blender in batches. Voila! Dinner full of veg that E wouldn't usually eat (well, the leeks anyway).

I did the Creamy Cauliflower in similar fashion, cleaning and separating into florets, one head of cauliflower. I tossed that into a hot soup pot with 2 Tbs. of butter and about 1/3 cup of tiny star-shaped pasta. I browned that up, then added hot water to cover and simmered until the cauli was soft. Then I tossed in a can of navy beans (with bacon) for about 10 mins of simmering, a little garlic, celery salt and pepper, and whirred batches in my blender. Erik inhaled two bowls and said, "Hmm... I guess that I do like cauliflower. I thought I didn't."

(clockwise in pic: 4B's tomato regular and creamy, E enjoying his soup, E prepping cheese sammies to go with leek onion soup, and creamy cauliflower with cheese crisps)

And, so... on to an actual recipe! The 4B's is a popular restaurant chain in Montana, where we had this fabulous soup with Jamie and John on a summer road trip, nearly six years ago. I found the recipe online, posted by a local paper in Havre, MT. I'm going to follow it pretty closely, except for the cream part. To lighten up this one, I'm going to employ my trusty blender to "cream" the soup. My second reason for the blending is to get Erik to love tomatoes (which he's already informed me that he doesn't like and won't eat). Blending those tomatoes will make the soup creamy, yummy, and chunk-free!

4B's Tomato Soup (adapted from the recipe posted here, plus, I doubled the recipe since I had enough ingredients to do so!)
2 28-oz. cans of diced tomatoes (I used organic)
18 oz. chicken broth (I used low-sodium)
4 Tbs. butter
4 Tbs. sugar
2 Tbs. chopped onion
2 pinches of baking soda

Combine ingredients in a soup pot, bring to a low boil over medium-high, and then reduce to low to simmer for one hour. Then comes the cream part...

2 c. half and half - (and being doubled, if you are following the real recipe, this should be 4 c. half and half or cream - yikes!)

Heat the half and half in the microwave until nearly boiling, then add to tomato mixture (not the other way around) before serving.

I blended about 1/2 of the tomato mixture in the blender first, than added some of it back to the pot, which made the soup creamy without all the fat of the 4 c. of half and half (I only used 2c.), then add salt and pepper to taste and enjoy!! I also separated a completely creamed amount out for Erik, and left the chunkier soup for the rest of us, so E's did have more of the half and half in it as well.

The verdict... Erik LOVED the creamy version of the 4B's soup! And, I think that tossing in a handful of carrots to simmer for the hour (for sweetness) and maybe blending in white beans would lend creaminess without the fat of half and half and add protein and vitamins — I'll definitely try that next time!

Move Over Martha!

Move over Martha, Madeline's in town! I told Miss M to arrange the starfruit (her fave) and strawberries however she wanted on this platter, and here's what she did...

... makes a Mama proud! She's got the eye. And, E's busy sampling the fruit as well...

And, at Grammy's the day prior, M was thrilled to practice her knife skills ala Jamie Oliver!

Erik is always the first to volunteer for sous chef duty, and hopped up to the sink to wash scallions.

A Very Merry Year: March

So, instead of going crazy with holiday baking last year, I decided that it would be much more fun to spread the joy out over the year and gift someone each month (or so) with something lovely from my kitchen.

The third recipient is...

Our friend Jessica, whose birthday was early this month, and who is as sunny and fun as these cookies! We used our Playdough Cookie recipe, and I shaped her name into cookies and a few other cute shapes too, then we "pasted" them onto a card with powdered sugar and water (edible glue) for her birthday card! I used rum extract and vanilla in the dough rather than just vanilla. They were fab (oh, and Madeline also fashioned the planets in dough, which the kids ate themselves. Happy Birthday Jessie Bear!! We love you!

Coconut Heaven — and 15 Years!!

It's a tradition of sorts for Joel and I to have a Pepperidge Farm coconut cake on our anniversary. There have been years that we've had a different "birthday" cake or pie, but usually it's coconut, and there are always candles. Always. This year, I decided to bake a coconut cake, complete with cracking a fresh coconut. It was fabulous...

And, my sous-chef-in-training LOVED using a hammer in the kitchen!

It was pretty fun when Erik and I realized that one of the pieces broke into a "C" shape during the cracking, hulling and peeling process!

Fresh Coconut Cake
(recipe adapted from Better Homes & Gardens, April 2010)

Batter
5 eggs (at room temp)
1 c. unsalted butter (room temp - I used 1/2 salted and 1/2 un.)
1 c. whole milk (room temp)
3 c. sifted cake flour
1 Tbs. baking powder
1/2 tsp. salt
2 c. sugar
1 Tbs. vanilla

Frosting
3 egg whites (at room temp)
2 c sugar
1/4 tsp. cream of tartar
3/4 c. hot water
1/4 tsp. salt
2 tsp. vanilla
1 fresh coconut, husked, peeled and shredded (use your food processor) about 3-4 cups

Cakes: Preheat oven to 350-degrees F. Let eggs, milk and butter stand at room temp for 30 mins. before beginning. Combine dry ingredients in one bowl. Prepare 3 8-inch pans with parchment in the bottom and grease & flour all pans. In Kitchenaid, beat butter for 30 seconds, add sugar and vanilla and beat on medium about 4 minutes. Add eggs one at a time, beating well after each. Then add flour and milk alternately, beating on low until just combined. Batter should be satin-smooth when ready. Divide between three pans and bake 20-25 minutes. Cool on wire rack 10 minutes, then remove from pans to cool completely.

Coconut: Pierce eye of coconut to drain coconut milk, then strike all over with hammer, on a towel until husk cracks. Remove husk, and then peel brown skin from coconut meat with vegetable peeler. Shred coconut with grater attachment in your food processor.

Frosting: Combine sugar, cream of tartar and water in medium pan over medium-low heat until sugar is dissolved. Cover and bring to boil, then boil 2 minutes. Attach candy thermometer and cook, without stirring until 240-degrees F (5-10 mins). If your candy thermometer is broken and you let this reach 250 (like I did), the frosting will be less fluffy/lower in volume, so test that thermometer and keep an eye on the syrup. Meanwhile, in Kitchenaid with whisk attachment, beat eggs until frothy, then add the 1/4 tsp. salt and beat on high until stiff peaks form. When the syrup is 240, stream it into the eggs whites with mixer on low. Beat in the vanilla and increast spped to med-high. Beat until light and fluffy (3-4 minutes).

Assemble cake by layering frosting and cake layers, then frosting the whole cake with the remaining frosting. Finally, apply the coconut to the top and sides of cake with your hands quickly and press down to "stick." Enjoy!! Serves 16.

To choose a good coconut, make sure it feels heavy for its size (compare others), and shake it. You should hear the coconut milk sloshing around inside. If the one you pick is bad, return it to the store for another! Really, the fresh coconut is worth the trouble (we had fun doing it).

Magically Delicious!

That's right, it was a magically delicious St. Patrick's Day. We adore Ireland, and so our family was decked out in green today, and we invited Margo (a fellow fan of the Green Isle) over for dinner. Here's our before and after...

I did real Irish Soda Bread (not the American version), a rustic apple tart (a common dessert we found in Ireland), and of course, corned beef with cabbage, carrots and tatties (cooked with one chopped up Golden Delicious apple and 1/2 a bottle of Blonde Ale)! After dinner, I chopped the corned beef and potatoes up to turn into hash tomorrow morning.

Rustic Irish Apple Tart

Preheat oven to 400-degrees F

3 peeled, cored, sliced Granny Smith apples and
1 peeled, cored sliced Gala apple
1/4 c. sugar
1 Tbs. flour
cinnamon to taste

Mix up your filling, and let it sit while you prep your crust. When crust is ready, dump apples on crust, even out and then fold the edges of the crust over around the perimeter of the pan. Bake until golden brown and fragrant (I have no idea how long I baked this... really... I use my nose to tell me when baked goods are done (I do keep an eye on them of course to prevent burning).

1.25 c. flour
1 cube cold butter
1/2 tsp. salt
3 Tbs. cold water

Cut butter into flour and salt, add water to form dough. Roll out and transfer into 12-inch well-seasoned cast iron pan.

Cat In The Hat Cake

Well, of course there was a cake for the Dr. Seuss party! Although, technically it was a jelly roll (thank you for the inspiration, Amelia Bedelia ala Peggy Parish!). The frosting is tinted whipped cream (with powdered sugar and vanilla), and the brim of the hat was formed from my favorite Play Dough cookie recipe.

Cat In The Hat Cake adapted from
Daisy Martinez (Daisy Cooks!) Brazo de Gitano, or "Gypsy's Arm"

Vegetable cooking spray
¾ cup sifted cake flour (you can make your own with corn starch and flour*)
¾ teaspoon baking powder
¼ teaspoon salt
4 large eggs, at room temperature
¾ cup sugar
For the filling
1 cup heavy cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla
1 cup whipped cream cheese at room temperature
One 17-ounce jar guava jelly or 1.5 cups strawberry jelly

1. Make the cake: Preheat the oven 350° F. Grease a 13 x 18-inch jelly roll pan with vegetable cooking spray. Line the bottom of the pan with parchment paper or waxed paper. Sift the flour, baking powder, and salt into a bowl. Beat the eggs in the bowl of an electric mixer (or in a bowl with a handheld mixer) at medium-high speed until foamy. Add the sugar gradually in three batches and continue beating until very fluffy and pale yellow.

2. Add the sifted dry ingredients to the eggs in three batches, folding each one into the egg mixture with a rubber spatula until just a few streaks of white remain. Scrape the batter into the prepared pan and smooth it into an even layer, making sure to poke it into the corners. Bake until the cake is golden brown and it feels spongy not tacky to the touch, 14 to 16 minutes. After the cake cools to the touch, roll it up (starting at the shorter end) and let it continue to cool rolled up (makes it easier to roll with filling later).

3. Make the filling: Beat the heavy cream and confectioners' sugar in the bowl of an electric mixer (or in a bowl with a handheld mixer) until it is fluffy. Add the vanilla and continue beating until the cream holds soft peaks when the beater is lifted from it. Add the cream cheese half at a time and beat just until blended into the cream. Scrape down the sides of the bowl.

4. Line your work surface with a sheet of waxed or parchment paper. Invert the cake onto the paper and lift off the pan. Peel the paper off the top of the cake. Spread the jelly in an even layer over the cake, leaving a ½-inch border around the edges. Do the same with the cream cheese mixture. Starting at one of the short sides, roll the cake up into a compact roll, working gently to avoid tearing the cake or squeezing the filling out. Set the cake seam side down on a serving platter. Cover with plastic wrap and chill for at least 2 hours or up to 1 day before serving.

5. To serve, pipe tinted (and sweetened) whipped cream onto the "hat" in alternating red and white stripes. Add cookie brim. Enjoy!

*Basically, sift all-purpose flour, then measure out 1 cup. Remove 2 Tbs. of flour and replace with 2 Tbs. of corn starch, then sift several times. Measure out the amount you need. To make 2 cups of cake flour, it would be 1.75 cups all-purpose and .25 cups of corn starch.

Kitchen In Hand!

A few months ago, I spotted this fabulous tutorial for a roll-up kitchen play mat on the Balancing Everything blog, and immediately thought of my niece Sophia. She has a great play kitchen in her bedroom (that was her mom's when she was little), but a roll-up kitchen would be perfect to take to her dad's house on the weekend. Or leave there on a shelf. Really, she could take it anywhere she wanted... in her bean teepee in the summer even.

So, with her 5th birthday looming in the very near future, I got my trusty helper to assist with construction. He loved it!

To round out the gift, I commissioned my friend Jen to crochet a soup pot and some bowls to go with the kitchen. She did all of the pieces free hand, and they are beautiful. I love the soup kettle. It's perfect! And, being the fabulous gal she is, Jen made some bonus produce as well!

I used wool felt, backed with cotton and hand stitched the kitchen elements to the "counter" with charcoal gray embroidery floss. Oh, I also increased the dimensions of the kitchen to 28" x 13" (before sewing) since I think my printed-out template must have been larger than the original tutorial. My burners are a little more than 5.5" in diameter.

I added a bag of a dozen felt mezzaluna ravioli (or empanadas, wee pastries, or cookies), and re-purposed a Gelatiamo salted caramel gelato pint to hold four brown circular felt bean bags (filled with lentils) that can be scoops of gelato for Sophia's bowls (or cookies, brownies, pies, burgers...) — I was going for general shapes that could easily be something else. If only managing a real kitchen were so easy!

I'll be making more of these for other wee ones for sure!! My kids need one for their playhouse too. Again, the "recipe" for this one is right here. And, if you need a fabulous soup pot, bowls or produce, just contact this gal by leaving a comment on Twist & Loop.

It was just so fun that I had to make one for Gramma too! E helped with this kitchen mat as well, and he preferred the dark blue to the gold of Sophia's. Personally, I love the cotton backing fabric, and the style of the burners which I copied directly from M & E's wooden play kitchen.

I do! I like them, Sam I Am!!

The coolest Green Eggs around... from Jamie & John's chickens (from CC I think...) — we get eggs, the chickens get our slugs, and everyone is happy!

Dinner tonight: Green Eggs & Ham (I used neon green food color since any other "green" wouldn't fly with E), turkey ham and baked sweet potato fries.

They did! They liked it, Sam I Am!!!