Pies, Applesauce & Cookies... oh, my!

We made crock pot applesauce today, and Erik & Solomon cubed nearly all of the apples for it (after I peeled, cored, and sliced). We did 11 apples (since there was some snacking going on), and followed the recipe for the rest. Delish!
Pumpkin pie made with pumpkins from South 47 Farm (cut the pumpkins in half, horizontally, and baked at 475-degrees F in about 1/2-inch water in 9/13 baking dish until fork-tender, scrape out, then puree the pulp), frosted sugar cookies we did with Abby & Ben, and our crock full of applesauce fixings.
Basic Frosting for Sugar Cookies

2 Tbs. butter
3 tsp. vanilla
5 c. powdered sugar
5-6 Tbs. milk
4+ drops any color food coloring

In a small bowl, beat the butter, vanilla and powdered sugar until smooth. Mix in the milk one tablespoon at a time until a good spreading consistency is reached. Stir in food coloring to desired shade. Decorate cooled cookies, and set on waxed paper to harden.

Seasonal Inspiration...

Madeline came home with this recipe today. I knew they'd made applesauce last week since each kid brought an apple for the recipe, and they sorted, counted, then peeled and chopped them, but I didn't realize that it was a crock pot recipe. All Madeline had said was that they couldn't eat it yet because it was still cooking. Now that makes much more sense.

So, here's the recipe, and it's delicious!

Crock Pot Applesauce

10 large apples (peel, core and slice; kids can easily use a cutting board and a butter knife and cut the apple slices into chunks)
½ c. water
1 tsp. cinnamon
¾ c. sugar

Put all the ingredients in your crock pot, cover and cook on high for 3-4 hours
or low for 8-10 hours. When done, take a potato masher and mash. Can be served warm or cold—refrigerate remaining sauce.

Packing Lunch for School

Bento-style lunch really is the best thing ever. It's so fast and easy. This morning I packed Mads' lunch in about 4 minutes (including the time it took me to dash outside to pick the raspberries).

She usually gets whatever we have on hand (so it stays interesting), and since the garden is still producing, tomatoes and raspberries are common right now. I haven't taken pics of lunches in awhile, but if the camera is around I snap a shot so I can remember what I've done!One of these lunches was all about dinosaurs, and the octodogs were in the first back-to-school bento (the eyes are black olive that we had in the fridge from making pizza).

Her fave lunch so far this year (not pictured) was all green: rocket salad (arugula), fresh green beans, green grapes, peas, and celery filled with peanut butter—OK, almost all green, veggie booty, and even the container of dressing dip (Green Goddess) was green! Just what I had on hand, but made it fun. Another day (no pic) I did hummus, pita wedges, cherry tomatoes and carrots with sliced Honey Gold apples on the side.

And, on a side note, I am sorely tempted by the new Goodbyn lunch boxes... "green" and it would certainly eliminate the need for so many teeny tiny boxes and containers.

Happy New Year!

Jewish New Year, that is, and boy is this a wonderful cake to celebrate the occasion. Joel mentioned that his boss, Mike, was hunting down stores in the area that sold Honey Cake for Jewish New Year, and had only found a couple. I was intrigued. Clearly, I needed to hunt down a recipe.I found a very promising version on Epicurious.com from Marcy Goldman's book; A Treasury of Jewish Holiday Baking. The recipe got a 97% approval rating on the site, and that's impressive, so I made it this week. It's a lightly spiced (cinnamon, allspice, cloves, vanilla) zucchini bread-type cake, but better—orange juice, coffee (or brewed black tea), oil, honey and whiskey (optional) all add to the moistness of the cake too. It was delicious, and Mike agreed. Apparently, the Honey Cake that he's had in the past had a courser crumb, and was not as sweet. But, he prefers this recipe, so here it is. Definitely a keeper!

Plum Cardamom Kuchen

I love the Smitten Kitchen blog — fabulous recipes, inspiring stuff, really. And, as Deb always has the best recipes, and I'm always looking for a plum recipe this time of year to accomodate the bounty of our tree... I made her Plum Kuchen tonight (and roasted some zucchini and did my fave chard recipe too... harvest time in our garden!)
Uh-MAZE-ing!! Amazing depth of flavor, perfect tart-sweetness of plums, light but hearty... really. I didn't have lemons to zest, so I ground up some cardamom to throw in. Fab. Try it.

A Side of... Rainbows

Rainbow chard has been my fave veggie this summer, and I created a really easy recipe that is delicious and a power-house of nutrition!

Rainbow Chard Saute

1/2-1 T. extra virgin olive oil
2 large bunches of Rainbow Chard, ribs removed
1 can S&W Pinquinto beans (pre-seasoned with cumin, garlic, etc.)
4-6 oz. of crumbled goat cheese

Chop the chard into small pieces (maybe 1/2-inch square), then toss in preheated olive oil - in a saute pan. Wilt it down fairly well, then dump in the can of beans. Toss and cook a couple minutes more, then remove from heat. Sprinkle goat cheese of top and toss once. Serve immediately.

Dough Nuts

The kids love messing with dough — bread dough, biscuit dough, cookie dough, play dough and salt dough. This week I made three batches of play dough (red, yellow and blue) for color mixing, and a batch of salt dough so we could create some fun shapes to bake, paint and keep!

We often made salt dough ornaments at Christmas time when I was a little kid, so the smell of salt dough takes me back. The kids loved it, and we had enough to send some of each kind home with our little friend Alexandria, who came over to play today.

Playdough Recipe
(from Playtime - it's a great, soft dough and easy to make!)
1 c. flour
1/2 c. salt
1 c. water
1 Tbs. oil
2 tsp. cream of tartar
food coloring (several drops per batch)

Mix and stir over medium heat. The mixture will begin to clump. When the mixture becomes a thick dough, remove from pan to cool a bit, then knead on a lightly floured surface. Store in a Ziploc bag or sealed container.

Salt Dough
3 c. flour
1 c. salt
1.5 c. water
1 Tbs. light corn syrup (I used Agave syrup though...)

Knead the dough by hand until it has an elastic consistency. Roll and cut or shape as you wish, then dry by baking at 250 degrees for more than an hour for flat shapes and longer for 3D shapes. Once they are cool, paint with acrylic paints then varnish with clear coat.

Work In Progress...

My version of Trophy's Pineapple Upside Down Cupcakes... the recipe needs a little tweaking (a different cake base, and maybe something different with the frosting...) it's a WIP, but I'm sharing two batches this weekend with a few of my favorite folks!

Princesses, Mermaids, and Rainbows... she's 4!

Madeline wanted a "castle cake just like Malaika's" for her birthday, and I very nearly bought one from QFC, but... we make cakes for everyone else, and Mad has the best time helping, so I started brainstorming. And, then a little closer to her birthday she wanted, "A castle cake with all the princesses, and Ariel and all her sisters. And the ocean."

Yeah, OK. I can do that. Two figurine sets from the Disney Store, brown fondant, sugar cone towers, Wilton white chocolate candy melts, seashell truffles from Trader Joe's, Little Debbie peanut butter sticks "stairs," sugar paste Little Mermaid decorations and letters/numbers, and Nerds for decor, we were done. Well, plus one waffle cone tower, chocolate, vanilla and rainbow cake, and a lot of buttercream. Phew!

Literally the day before I baked the cakes, I stumbled upon a recipe for "Rainbow Cake" online. Now, our rainbow-loving girl really needed that too, so I did it, she helped, and she adored it. Actually, all the kids at the party ate the rainbow ocean pieces, exclusively.
There are $18 worth of princesses and mermaids on the cake, and they were worth every penny (and then some). She plays with them all the time, and they work very well with the kids' treehouse/dollhouse.

It's a good thing I'm not a perfectionist because there were a lot of things about this cake that were so very imperfect, but... that's what gives it character! And, it was delicious, by the way!!
I used Magnolia Bakery's recipe for vanilla buttercream to frost the entire cake - just dyed blue for the water:

Magnolia Bakery's Vanilla Buttercream Frosting

1 c unsalted butter, softened

About 7 c powdered sugar

1/2 c milk

2 sp vanilla

Cream the butter in the bowl of your Kitchenaid mixer, then add 4 cups of the sugar, the milk and vanilla. On the medium speed, beat until smooth and creamy, about 3-5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 mins.), until the icing is of desired consistency.

Icing can be stored in an airtight container for up to 3 days.

Sweet Sixteen??

Happy Birthday, Gramma/Mom/Lora/Freebo!! Today is Lora's birthday, and we decorated her cake this morning. As Mad was putting on the carrot nose, I asked her how old she thinks Gramma is; "Hmm... Um, like about sixteen?" she ventured.
So, Happy "Sweet Sixteen," Gramma! We did a (Cooking Light recipe) Carrot Sheet Cake with Cream Cheese Cardamom Frosting (and Praline Frosting for the owl) and an owl design, since Gramma loves 'em!

Grampa Makes The Best Cakes...

Hmm... Mad made this declaration tonight about Steve's Black Forest Cherry Cheesecake, that I made with the kids' "help."

It is a tasty recipe, and I used both light sour cream and cream cheese in it with no ill effects, so it's lighter, and still delicious! And, I must admit, I also didn't have enough maraschinos, so I used about 10 oz. of Montmorency cherries (in the jar) from Trader Joes that I had in the fridge - they were great.
Black Forest Cherry Cheesecake (or "Grampa's Cheesecake" according to M, no matter who makes it!)

CRUST (mix in a 9-inch springform pan with hand, and press into bottom - bake 3-4 minutes and cool while mixing up filling) :
1 1/4 c. chocolate cookie crumbs (about 20 Famous Chocolate Wafer cookies)
3 T. melted butter

FILLING (beat first 5 ingredients in Kitchenaid mixer, then add the eggs one at a time - scrape down sides and bottom of bowl often):
4 boxes cream cheese, softened (I used 3 light, and 1 regular)
1 1/3 c. sugar
1/4 c. flour
1 tsp. vanilla
1 Tbs. cherry brandy
6 eggs

Then remove 1/3 of the batter to another bowl and add:
3/4 c. semi-sweet chocolate chips, melted, to 1/3 of the batter, and
One 10-oz. jar maraschino cherries, drained (reserve juice) and quartered to the other 2/3 of the batter.

Pour half the cherry batter onto crust, then the chocolate batter, then the remaining cherry batter, and marble with a knife. It's ready to bake!

Bake at 350-degrees F for 80 minutes (the last 5 minutes, remove from oven and add the topping, then return to oven to finish baking). Cool completely before chilling overnight in fridge before serving.

TOPPING: 2 c. light sour cream 4 Tbs. sugar 4 Tbs. cherry juice (reserved from draining maraschinos)

Share this dessert with people you love.

Buh-NON-Uh Goodness... Mmm...

I've found the ultimate in banana nut muffins... healthy, delicious, yummy, good-for-you... really! The recipe is from O magazine this month (the only issue I ever buy of O - the summer reading special one...) anyway, there was a recipe from The Tassajara Bread Book for Spiced Banana Walnut muffins that inspired me to make my own version (even healthier). They are utterly divine!
Spiced Banana Pecan Muffins

1/2 stick softened, unsalted butter (1/4 c.)
1/2 c. dark brown sugar
1 c. (3 medium) smashed, ripe bananas
1 egg
1 tsp. vanilla
1/4 c. unsweetened applesauce
zest from 1 medium orange

1 c. white whole wheat (or whole wheat pastry) flour
4 Tbs. ground flax
1/2 tsp. baking soda
1/2 tsp. cardamom (finely ground)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. sea salt
1/4 c. toasted, chopped pecans

+plus, a handful more nuts to sprinkle on the tops of the muffins before baking

Preheat oven to 350-degrees F. Cream butter and sugar, then mix in the rest of the "wet" ingredients.

Mix the dry stuff in a medium bowl, then gradually add it to the wet in your mixer. Scoop into 8-10 standard-sized muffin tins, lined with paper muffin cups (8 generous muffins, or 10 smaller ones).

Nutrition per muffin (8/batch): calories-200, fat-10g, protein-4g, carbs-24g, fiber-4g.

You Are My Sunshine...

Aura turns 4 this weekend, and she wanted a "sun cake" — very fitting since she's a Summer Solstice baby! So, here it is: triple chocolate fudge cake with double vanilla buttercream, Skittles and M&M's rainbow and marshmallow cupcake clouds for fun! Happy 4th, sweet A — we love you!!

BLD

Breakfast, Lunch, Dinner... (inspired by Rachael Ray's BLD features)Today also included a Fuze Empower (low sugar) juice beverage, a lot of water, one small vanilla cone from McD's, and an evening cup of decaf with skim milk and a serving of Famous Chocolate Wafers (super thin, chocolately cookies usually used in recipes...)

Better Than Store-Bought

I really dislike the store-bought tortillas. Sort of puffy, chewy, doughy, with a weird taste (is it from the plastic bag, or preservatives?)... they're my last resort. The Mexican restaurant near us makes divine tortillas (but very spendy to buy), so I've been wanting to try homemade. And you know what? Quick, easy, delicious! And, Madeline LOVED helping. She helped measure, mix, knead, divide, and roll. Did two all by herself, then I did the other 14 because she needed to go outside to play in the sprinkler.
We didn't have lard, so I used butter, and they came out just dandy. I'll also try dividing the dough into 9 balls next time (instead of 8) to see if I can get them even thinner.

Homemade Flour Tortillas

2 c. flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 c. butter, firm (or lard, as the recipe calls for)
3/4 c. water water

Mix the flour, salt and b.p., then add the butter and cut into the flour with a pastry blender (like you would for pie crust or biscuits). Cut in until you have a course-meal texture, then stir in the water to make a soft dough. Knead on a floured board until smooth and elastic, about a couple minutes. Divide into 9 balls (or 8), then let rest for about 15-20 under a damp paper towel. Roll the dough flat and cook on a hot cast-iron griddle (over medium or medium-low heat, but pre-heated). Don't cook them too long or they'll get tough.