Ch-Ch-Ch-Changes

Things be a-changin’ around these parts. (in case you haven’t noticed, ha!) It is incredible how empty the apartment feels with everything off the walls and half of our lives in boxes.  However, though the physical space we occupy is emptying, our hearts are nothing but full.  I can’t tell you how blessed we have been in these last few weeks as we wrap up our time here.

There have been more moments than I care to confess where I have been overwhelmed with emotion: sadness, anticipation, regret, excitement.  You name it, I have felt it.  I have learned that it’s completely possible to miss people already even though you’re still with them.  I have learned that even after two or three years of looking forward to this moment, I’m extremely reluctant to say goodbye.  I have learned that I really, really, really hate goodbyes. (and we haven’t even left yet!) I have also learned (okay, I have known this for, like, my WHOLE life) that I’m not the best at dealing with change.  And so, I turn to the kitchen.

The beauty of cooking is that, for the most part, it’s reliable, predictable.  I know that I can cook up some Italian sausage, chop up an onion, mince garlic, sauté for a bit all together; throw in some tomato stuff and herbs and it always produces the best red sauce you have ever tasted. (recipe/method courtesy of my Iron Chef Mom.  If you have ever sat at her table, you are one of the luckiest.)  I know that, with some flour and egg in hand, I can press out some thin, light pappardelle. Add some boiling water and a willing audience, and you have a meal.  Each time, every time.

Though I can’t control the change around me, I know how to chop an onion.  Although, at times, it seems like I will be overcome by the unknown, I know how hot to sauté garlic before it burns.  And, when I don't know what to say, there is always the table that beckons those to draw near, eat, be loved.

Ultimately, (and because I set off the smoke alarm more often than I would like to admit) however, I am even more thankful for the unchanging One.  The One who, even when life is in upheaval and even when I burn my garlic, buoys my heart and carries us through.  We have an adventure-filled, exciting, and extremely unknown year ahead of us.  How thankful I am that there is One who goes before us.

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Guiness Black Bottom Cupcakes

A friend of mine from high school recently posted an article about a local bake shop that makes awesome cupcakes, often using some sort of ale as the base.  I was intrigued to say the least.  When, on their blog, they posted an actual *gasp* top secret recipe, Amanda let me know and I jumped at the chance.  So here, my friends,  from one friend to another, are the crazy cupcakes.

Pre-heat oven to 350 degrees.  

Start with top ingredients: In medium bowl, mix cream cheese, egg, sugar, and salt using an electric mixer until creamy. Set aside.  But only if you want to.

For the bottom ingredients:  In large bowl, combine flour, cocoa, baking soda, and salt. Use a whisk to mix it all together. Place beer, melted butter, vanilla, and vinegar together in a separate bowl and whisk together. Then take the liquid and mix it into your dry ingredients. Use mixer until combined. 

Looks so appetizing, right?

Requirement: Cute Cupcake Papers.

Fill half the paper with bottom mixture (chocolate), and spoon 1 tablespoon of the top mixture (cream cheese stuff).  You can swirl them together if you'd like, or just do half and half.

Bake in preheated oven, 18-20minutes.

Top with Irish Cream Frosting, because - apparently - this recipe needs a little more alcohol.

Guinness Black Bottom Cupcakes (from Sweet and Stout)

Bottom Ingredients:
1 1/2 cups flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1/2 teaspoon salt
1 stick butter, melted (1/2 cup)
1 cup stout beer
1 teaspoon vanilla
1 tsp white vinegar

Top Ingredients:
1 8-ounce package cream cheese
1 egg
1/3 cup sugar
1/4 teaspoon salt

1. Preheat your oven to 350 degrees. Put cupcake papers in muffin pan. I believe this made a dozen full size cupcakes, but it’s been a while.

2. Start with the top ingredients. In medium bowl, mix cream cheese, egg, sugar, and salt using an electric mixer until creamy. Set aside.

3. Now for the bottom ingredients: In large bowl, combine flour, cocoa, baking soda, and salt. Use a whisk to mix it all together. Place beer, melted butter, vanilla, and vinegar together in a separate bowl and whisk together. Then take the liquid and mix it into your dry ingredients. Use mixer until combined.

4. Drop 2 tablespoons of bottom mixture (chocolate) into prepared cupcake liners. Top with 2 tablespoons of top mixture (white cream cheese). You could swirl them together if you like, or just do half and half. (Either way, they taste delicious!)

5. Bake in preheated oven, 18 – 20 minutes.

Irish Cream Frosting

• 8 ounces cream cheese, at room temperature
• 4 tablespoons butter, at room temperature
• 3 cups powdered sugar
• 3 -4 tablespoons Bailey's Irish Cream (Note: the mini bottles that are sold at the liquor store contain the perfect amount.)

Directions:

1. In a medium bowl, blend together cream cheese, butter, and Bailey's. Gradually add powdered sugar, mixing well until it’s all incorporated. Use immediately. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.

Enjoy with love.



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Bagels: The New Donut

How do you spell donut?  Doughnut? Dohnut? Doenuht? Seriously, tell me. These are the things that keep me up at night. Thankyouverymuch.

Speaking of round things that often have holes in them and are generally unhealthy, I made bagels.  Did you know you can make bagels at home?  Apparently, you can.  Also, did you know that you boil bagels?  Apparently, you do.  And, do you know how satisfying it is to eat something & knowing every ingredient that went into it?  Apparently, it is uber satisfying.

Apparently, I learned a lot in my bagel endeavor.

A month ago, a fellow blogger posted about his bagel-making endeavor.  I was inspired.  So, here you have it - the great Boboth Bagel Adventure of 2012.

Per Seth's suggestion, I used Melinda Lee's recipe for Jo Goldenberg's Parisian Bagels.  Yes, Parisian.  Are you impressed yet?  And, after having done a test run, I would choose no other way.

 Yeah, there's dough involved.  Go figure.  Knead the dough: Knead the dough at medium low speed on the mixer – or by hand (using a push, turn and fold motion, energetically) for about 10 minutes – or until the dough is firm and solid when pinched with the fingers. Add flour as needed if the dough is sticky in your hands, or sticks to the sides of the mixing bowl (if using electric mixer). 

Prepare the baking sheet: Preheat the oven to 400 degrees. Grease a baking sheet with shortening and sprinkle the baking sheet with cornmeal. 

First Rising: When dough is kneaded enough, place it in an oiled mixing bowl, cover the bowl tightly with plastic wrap, and set aside at room temperature until it has doubled in volume – about 1 hour. 


Shape the bagels: When the dough has doubled in volume, turn it out onto a lightly floured work surface and punch it down with extended fingers to remove excess gas. 

Divide the dough into 10 pieces (each will weigh about 3-4 ounces). Shape each piece into a ball. Allow the balls to stand and relax for a few minutes – then flatten each one with the palm of your hand. 

With your thumb, press deep into the center of the bagel and tear the depression open with your fingers. Pull the hole open, pull it down over a finger and smooth the rough edges. It should look like a bagel! Form all of the bagels and place them on your work surface. 

 This was completely my favorite part.
Second Rising: Cover the shaped bagels with wax paper or parchment paper. Leave them at room temperature just until the dough has risen slightly – about 10 minutes (this is called a “half proof”). 

Prepare water bath: Near the end of this rising time, bring the 3 quarts of water to the boil in a large saucepan. Add the malt syrup or sugar; then, reduce the heat and leave the water just barely moving – at a slow simmer. 

Water-bathing the bagels: Into the gently simmering water prepared earlier, slip one bagel at a time (use a large skimmer, and gently lower them into the water). Simmer only 2 or 3 bagels at a time – do not crowd the pan. The bagels will sink and then rise again after a few seconds. Simmer gently for one minute, turning each bagel over once during that time. Lift each bagel out of the water with the skimmer, drain briefly on a towel, then place each bagel on the prepared baking sheet. Repeat until all bagels are simmered, drained and on the baking sheet.

Baking the bagels: Brush each bagel lightly with the egg-white-water mixture.
Place the baking sheet on the middle rack of the preheated oven for 25-30 minutes. When the bagel tops are a light brown, turn them over to complete baking. This turning-over step will keep the bagels in a rounded shape, instead of their being flat on the bottom. When brown and shiny, remove the finished bagels from the oven.  Place the bagels on a metal rack to cool.

MAKES 10-12 LARGE BAGELS

Ingredients3 1/2 cups (approximately), bread flour [or substitute all-purpose flour] 2 packages, dry yeast 3 tablespoons, sugar 1 tablespoon, salt 1 1/2 cups, hot water (120-130 degrees) 3 quarts water 1 1/2 tablespoons, barley malt syrup [or substitute sugar in the same amount] 1 egg white – beaten with 1 teaspoon, water topping of choice, if any (see Variations, below) cornmeal for sprinkling on the baking sheet

(all recipe instructions taken directly from Melinda Lee's recipe. No alterations. For a better idea of how to make them and for other variations, visit her website.)

Enjoy with Love.


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Peanut Butter Brittle

Along with the Marshmallows, I decided to try my hand at making one of my all-time favorite Christmas treats for our friends and family... Peanut Butter Brittle.  It takes the great flavor of peanut brittle and adds a creaminess and flakiness.  I have never really cared much for peanut brittle as it's far too toffee-like.  But this?  This is perfection.

Ingredients

2 cups sugar
1/4 sup water
1 1/2 cups light corn syrup
2 cups salted peanuts (though I used just over 1 cup, as I didn't want too many nuts)
2 1/2 - 3 cups of peanut butter (I found that using more peanut butter made the candy more brittle)
1/2 tsp vanilla
1  1/2 tsp baking soda

Directions

1. Preparations: Butter a cookie sheet; place in warm oven to keep warm-to-hot.  Combine the baking soda and vanilla in a small cup and set aside.  (This creates a paste of sorts and keeps the soda from brown-flaking in your syrup.
2. Combine sugar, water and corn syrup in heavy saucepan
3. Brain mixture to full boil over high heat, stirring until mixture appears clear.
4. Cook to hard crack stage - 290 degrees.
5. Meanwhile, put the measured peanut butter and peanuts in a double-boiler and heat until liquified
6. When syrup mixture hits 290 degrees, remove from heat and add vanilla, soda, and warmed peanut butter mixture.  Combine and stir quickly.
7. Working quickly, pour onto the very-warm, hot, buttered cookie sheet; spread with greased spatula
8. Cool; break into pieces.
9. Eat until your stomach aches.

Then, make a pizza to reward yourself.

Enjoy with love.


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Homemade Marshmallows

I have never been a huge fan of marshmallows.  I like them one of two ways: roasted over a fire or mixed with Rice Krispies.  But really, who doesn't like marshmallows...

For Christmas this year (and inspired by my sister-in-law), I decided to try my hand at making my own.  They cooked up quite nicely and served as an inexpensive gift for coworkers and extended family.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by...

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping

Whip it good.

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary.

So. Much. Sugar.

I wrapped them up and tied the packages with twine.  They seemed to be a hit.


I used Alton Brown's recipe with very few alterations.  In the second batch, I omitted the cornstarch completely and was very happy with the way they turned out.

Homemade Marshmallows

Ingredients

• 3 packages unflavored gelatin
• 1 cup ice cold water, divided
• 12 ounces granulated sugar, approximately 1 1/2 cups
• 1 cup light corn syrup
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1/4 cup confectioners' sugar
• 1/4 cup cornstarch
• Nonstick spray

Directions

Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.

In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.

Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.

For regular marshmallows:

Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.

When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Enjoy with Love.

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Tonight's Dinner: Mongolian Beef

I love P.F. Changs.  Hand me some of their Mongolian Beef and you will win my heart. This is love, people.  The way the beef is perfectly caramelized; the sweet, tangy sauce... be still my Chinese-food-loving-heart.  So, last night, I attempted to replicate that incredible dish. And today, I attempt to share it with you.  Enjoy. We sure did.

Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat.

Slice the flank steak against the grain into 1/4 inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts.

Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 min. so the cornstarch sticks. As the beef sits, heat up 2/3 c. oil in a wok. Heat the oil over medium heat until its hot, but not smoking. If the oil is not hot enough, the beef will not cook fast enough.  I tossed a strip in just to test it to make sure.  Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly.

After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet. Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute. Add the sauce, cook for 1 minute while stirring and add green onions. Cook for 1 more minute. Now at this point you can either remove the beef with a slotted spoon or tongs and discard the sauce OR what I did was to thicken the sauce with a cornstarch-water mixture to desired thickness and serve it over rice with the beef. DELICIOUS.


Mongolian Beef
4 tsp. vegetable oil
2 tsp. ginger, minced
2 Tbsp. garlic, minced
1 c. soy sauce
1 c. water
1 c. brown sugar (packed)
2 c. vegetable oil
2 Lb. flank steaks
½ c. cornstarch
3 large green onions

Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat.

Slice the flank steak against the grain into 1/4 inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 min. so the cornstarch sticks. As the beef sits, heat up 2/3 c. oil in a wok (or skillet). Heat the oil over medium heat until its hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly.

After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet. Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute. Add the sauce, cook for 1 minute while stirring and add green onions. Cook for 1 more minute. Now at this point you can either remove the beef with a slotted spoon or tongs and discard the sauce (this is what P.F. Chang's does) OR thicken the sauce with a cornstarch-water mixture to desired thickness and serve it over rice with the beef.


Enjoy with Love!


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The day I fell down the stairs...

Today, I did something stupid.

After a whirlwind lunch break, (full of grocery shopping, laundry folding, dishwasher emptying, and food eating) I raced down our stairs to head back to the office to make it in time for a meeting.  I did not take into consideration, however, the lethal combination of our stairs (crafted out of a soft wood) and my stiletto heels. I was about halfway from the bottom when my left heel stuck and I tumbled, head over heels - literally - down our wood stairs, landing on the tile below.

Ouchie. 

So my wrists, legs, and ankles are quite bruised and I feel pretty silly.  But that's not the point.

Cranberry Sauce is the point.   In case you are in a panic, as Thanksgiving is a mere 3 (THREE!) days away, and you refuse to buy cranberry sauce from the store, I have your answer.

You see, after falling down the stairs, I decided to make Cranberry Sauce.  Unrelated, but whatever.  So here, my friends, is the easiest recipe ever for this Thanksgiving staple.

 

(Recipe from Jennie)

Spice Scented Cranberry Sauce from Jennie

Makes about one quart

One 12 ounce bag fresh cranberries, rinsed and picked over

1/2 cup water

1/2 cup granulated sugar

3/4 cup packed brown sugar (light or dark is fine)

1/2 teaspoon sea salt

1/4 teaspoon ground ginger

1/8 teaspoon allspice

1/8 teaspoon ground cinnamon

Freshly ground black pepper, to taste

Add all the ingredients to a heavy-bottomed 2-quart pot, and stir to combine. Cover pot and bring mixture to a boil over medium-high heat.

Remove lid, reduce heat to a simmer and let cook, stirring occasionally, until thick and jam-like, about 15 to 17 minutes. Let cool to room temperature or chill before serving. May be prepared and stored in a glass container 3 to 4 days in advance.

Aaaaahhhh, and now my home smells like the holidays!

Also, I made simple Cranberry Sauce, in case our family doesn't love the spiced version.
To make it "regular," simply omit spices and replace water with orange juice.

And now, we can celebrate in style.  Bruises and all...

PS - Who has two thumbs and is finally heading home tomorrow (after being away for over 6 months)????

THIS GIRL!!!!!

Happy Thanksgiving, All!

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Lately.

We've been eating a lot of this.

And I have no shame.  Could there be a more beautiful mixture than tomatoes, basil, and garlic?

I submit that there cannot.

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Cinnamon-Sugar Pull-Apart Bread

I really don't like recipes.  Yes, they provide a good outline for suggested proportions and such, but really?  Don't follow recipes.  Tweak them to your heart's content.  


This was one such recipe. I altered it significantly from the original and tried to remember those alterations for the recipe below.   The picture was pretty, and I like cinnamon rolls.  So I decided to try it.  Success.  And now, in a fantastic show of irony, check out this amazing recipe (!) paired with mediocre pictures.

Cinnamon-Sugar Pull-Apart Bread... aka - Heaven on Earth

Cinnamon Sugar Pull-Apart Bread from JoytheBaker

For the Dough:

2 ¾ cups plus 2 tablespoons all-purpose flour

¼ cup granulated sugar

2 ¼ teaspoons (1 envelope) active dry yeast

½ teaspoon salt

2 ounces butter

1/3 cup milk

¼ cup water

2 large eggs, at room temperature

1 tablespoon pure vanilla extract

For the Filling:

½ cup granulated sugar

½ cup brown sugar

1 tbsp. ground cinnamon

2 ounces butter, melted until browned

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.   Add the remaining 3/4 cup of flour and stir for about 2 minutes.  The mixture will be sticky.  .

Place the dough is a large, greased bowl.  Cover with plastic wrap and a kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *I let the dough rise until doubled in size, then refrigerated it overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon  for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too.

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and

let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  Roll it as large as the dough will go.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  

Slice the dough vertically, into six equal-sized strips.  I used a handy-dandy pastry cutter.  Worked like a dream. Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it’s right side up.  

Above all, enjoy!!!

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