perfect peach pie

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Crust
2 1/2 cups all-purpose flour, plus more for dusting surfaces
1 tablespoons granulated sugar
1 teaspoon table salt
2 sticks unsalted butter, very cold
1/2 cup ice water

Filling
About 3 1/2 pounds peaches (approximately 6 large, 7 medium or 8 small)
1 tablespoon fresh lemon juice, from about half a regular lemon
1/3 cup granulated sugar
1/3 cup light brown sugar
1/8 teaspoon ground cinnamon
Few gratings of fresh nutmeg
1/8 teaspoon table salt
3 tablespoons cornstarch 

To finish
1 tablespoon milk, cream or water
1 tablespoon coarse or granulated sugar

Make your pie dough: Whisk together flour, sugar and salt in the bottom of a large, wide bowl. Using a pastry blender, two forks or your fingertips, work the butter into the flour until the biggest pieces of butter are the size of small peas. (I chop my butter into small bits.) Gently stir in the ice water with a rubber spatula, mixing it until a craggy mass forms. Get your hands in the bowl and knead it just two or three times to form a ball. Divide dough in half. Wrap each half in plastic wrap and flatten a bit, like a disc. Chill in fridge for at least an hour or up to two days.

Meanwhile, prepare your filling: Bring a large saucepan of water to boil. Prepare an ice bath. Make a small x at the bottom of each peach. Once water is boiling, lower peaches, as many as you can fit at once, into saucepan and poach for two minutes. Using a slotted spoon, transfer to ice bath for one minute to cool. Transfer peaches to cutting board and peel the skins. In most cases, the boiling-then-cold water will loosen the skins and they’ll slip right off. In the case of some stubborn peaches, they will stay intact and you can peel them with a paring knife or vegetable peeler.

Halve and pit the peaches, then into about 1/3-inch thick slices. You’ll want 6 cups; it’s okay if you go a little over. Add to a large bowl and toss with lemon juice. In a small dish, stir together sugars, cinnamon, nutmeg, salt and cornstarch until evenly mixed. Add to peaches and toss to evenly coat. Preheat oven to 425*.

Assemble your pie: Flour the heck out of your counter, unwrap your first dough (if the two pieces look uneven, go for the smaller one) and put it in the middle and flour that too. Be generous, you’ll thank me later. Start rolling your dough by pressing down lightly with the pin and moving it from the center out. You’re not going to get it all flat in one roll or even twenty; be patient and it will crack less. Roll it a few times in one direction, lift it up and rotate it a quarter-turn. And that’s what you’re going to continue to do, roll a couple times, lift the dough and rotate it. Re-flour the counter and the top of the dough as needed–don’t skimp! You should be leaving no bits of dough on the counter and none should be stuck to your pin. If at any point, the dough starts to get sticky or soft, it’s warming up and will only become more difficult to work with. Transfer it back to the fridge for a few minutes (or even the freezer, but for just a minute) to let it cool, then resume your rolling process. Once your dough is a 12- to 13-inch circle, transfer pie dough to a standard pie dish by folding it gently into quarters (making no creases), arranging the folded corner into one quadrant of the bottom of your tin and gently unfolding it to fit over the base. Trim the overhang to one inch.

Scoop filling into bottom pie dough, including any accumulated juices (they contain the thickener too, also: tastiness). Roll out your top pie dough using the same procedure, until it is 12 to 13 inches in diameter. If you’d like to make a regular lidded pie, use it as is, cutting some decorative vents in the pie lid before baking. To make a lattice-top pie, cut the pie dough into strips anywhere from 1/2 to 1-inch wide with a pastry wheel, pizza wheel or knife. Arrange every other strip across your pie filling in one direction, spacing the strips evenly. Fold back every other strip gently on itself and add the longest remaining strip in the other direction. Fold the strips back down, repeat with the other strips until a full lattice-top is formed. Trim the lattice’s overhang to the diameter of the pie dish’s rim. Gently fold the rim of the bottom crust over the lattice strips and crimp decoratively.

To finish:Brush pie with milk, cream or water and sprinkle with sugar.
Bake pie: For about 20 minutes in the preheated oven, until the crust is set and beginning to brown. Reduce oven temperature to 375 and bake pie for another 30 to 40 minutes, until filling is bubbling all over and the crust is a nice golden brown. If the pie lid browns too quickly at any point in the baking process, you can cover it with foil for the remaining baking time to prevent further browning.
Cool pie: For three hours at room temperature before serving, the pie filling does not fully thicken until it is fully cool. Pie can be stored at room temperature or in the fridge.       enjoy.

corn, leek and marcarpone tart

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Leek, Corn, and Mascarpone Tart

For the crust

1 cup plus 2 tablespoons all-purpose flour
1/2 cup solid vegetable shortening
3 tablespoons ice water

For the filling

2 tablespoons olive oil
1 1/2 cups sliced leeks, in 1/4-inch pieces (white and pale green parts only)
1 1/2 cups fresh or frozen corn kernels
3 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon white pepper
1 cup mascarpone
1/2 cup heavy cream
2 large eggs, at room temperature
3 tablespoons finely grated Parmigiano-Reggiano cheese 

 

Make the crust:

 Preheat the oven to 350°F.
 Place the flour in a large bowl, and, using a pastry blender, cut in the shortening until the pieces are pea-size. (If you don’t have a pastry blender, my editor Justin suggests that you can also use two knives, in a crossing pattern, to cut the shortening into the flour mixture.) Sprinkle the ice water by tablespoons over the flour mixture and toss with a fork until all the dough is moistened. Gather the dough into a ball and roll it out on a lightly floured surface to fit a 10-inch tart pan. Fit the dough into the pan and trim the edge flush with the rim. Prick all over the bottom and sides of the crust with a fork. Place the crust on a baking sheet and bake for 15 minutes.
 Remove the crust from the oven and set aside. Raise the oven temperature to 375°F.

Make the filling:

Heat the oil in a large skillet over medium-high heat. Add the leeks and cook, stirring occasionally until tender, 3 to 5 minutes. Add the corn and cook, stirring often, for 2 minutes. Stir in the basil, salt, and pepper. Remove from the heat, transfer to a large bowl, and cool for 10 minutes.
In a medium-size bowl, beat together the mascarpone, cream, and eggs until smooth, 1 to 2 minutes. Add the cheese mixture to the leek and corn mixture and mix together until the ingredients are well blended. Transfer the filling into the crust and lightly sprinkle the Parmigiano-Reggiano over the top.
Bake for 30 to 40 minutes, until the filling is set. Allow the leek tart to cool for 10 minutes before serving.

enjoy.

sea glass candy

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yields roughly 3/4lb of candy
1 cup sugar
1/3 cup light corn syrup

6 tablespoons water
food coloring
1/2-1 teaspoon flavoring oil of your choice (depending on how strong you like the flavor)

non-stick cooking spray
powdered sugar for dusting

candy thermometer

mallet

Lightly spray a small metal pan with non-stick spray (Pam). I'm using quarter sheet pans for my candy, however a 9x9" pan will work just fine. I don't recommend using ceramic or glass pans/casseroles because we'll be hitting the candy with a mallet later and well... you don't want real glass in your sea glass candy.

In a small non-stick sauce pan, weigh out the sugar, water and corn syrup and place over medium heat. Stir until the sugar dissolves. When it begins to simmer, wash down the sides of the pan with a damp pastry brush, attach your candy thermometer and sit back and watch. Just watch, no stirring.

When the mixture hits the 250°F range, go ahead and add your food colorings. I use gel coloring but regular colorings should work fine. Again, don't stir. The bubbling action will distribute the color for you. In fact, watching it spread is one of the more entertaining aspects of staring at a boiling pot of sugar for 10 minutes.

Once your thermometer* reads 300°F pull it off the heat and then add your flavoring and stir. Be careful as it will bubble and steam. Immediately pour the bubbling mixture into your prepared pan and allow to sit until cool.

Once it has fully cooled, cover with a piece of parchment paper and hit it with a mallet.


Collect the pieces and brush with powdered sugar. To store the candy, place in an air tight container and keep at room temperature.

I made four different colors~flavors,
Blueberry~Cobalt, Lemon~Clear, Key-Lime~Green, and  Root beer~Brown.

Enjoy!

sherbert watermelon pie

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 Lime Sherbet
Vanilla ice cream or Pineapple sherbet
 Red/Pink colored sherbet
Mini chocolate chips

 For each flavor, you’ll let the sherbet/ice cream soften for a few minutes before using. The red sherbet should be mixed with the mini chocolate chips.

 Use a round springform pan. You may want to line the bottom of the pan with wax paper or parchment paper if you plan to transfer the entire “pie” to another dish before serving. I served the slices on plates straight out of the freezer, so I didn’t line the pan. It’s actually cuter sliced!

Starting with lime, spread a ring of sherbet around the edge of the springform pan – about 2 inches high (or taller if you want!), and about 1-2 inches wide from the outside edge of the pan.

Put pan in freezer to harden lime layer. Repeat step 3 with the vanilla, but make the layer much thinner – maybe 1/2 inch. Use a butter knife to flatten the top, even-ing out the lime with the vanilla. Put pan in freezer to harden again. Repeat step 3 with the red/chocolate chip sherbet. Fill the rest of the pan, then use a butter knife to flatten the top. Freeze!

When it’s time to eat, run a knife around the edge of the pan before popping off the outside of the springform pan. Use a nice thin-blade knife to slice.

A funny tip…Serve on paper plates, because for some reason, it will not melt as fast as it would on china plates!

winthrop beach brownies

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adapted from Heirloom Baking

 1 8 ounce package cream cheese

1 1/3 cups sugar, divided

3 eggs, divided

1 teaspoon vanilla, divided

3/4 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup butter

3 ounces bitter chocolate, melted and cooled

1/2 cup thinly sliced almonds

Set oven rack in the middle position. Preheat the oven to 350*. Line the bottom and sides of an 8-inch by 8-inch by 2-inch metal pan with foil, shiny side up. Coat with butter or vegetable spray.

Combine cream cheese, 1/3 cup of the sugar, 1 egg, and 1/2 teaspoon of the vanilla in a bowl until smooth. Do not over beat.

Sift together the flour, baking powder, and salt. 

Cream butter and remaining 1 cup sugar in the bowl of a standing mixer fitted with the paddle attachment. Add remaining two eggs. Add remaining 1/2 teaspoon vanilla and chocolate and combine. Add dry ingredients and mix thoroughly. 

Pour half of the chocolate batter into pan and spread evenly with an off-set spatula. Add cream cheese mixture to pan and smooth over chocolate base. Top cream cheese layer with remaining chocolate batter. Smooth with spatula. Sprinkle top with sliced almonds. Bake 50 to 55 minutes, or until a tester inserted into the center comes out clean. Brownies will rise and fall and may crack. Place pan on rack and cool. Place the pan of brownies, covered with a sheet of waxed paper, in the refrigerator for at least 2 hours or overnight before cutting. Store brownies between sheets of wax paper in a covered tin in the refrigerator. Makes 25 brownies

magnolia vanilla cupcakes

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1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Vanilla Buttercream, recipe follows

Preheat oven to 350 degrees F.

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream:

1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract
Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.
Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

applesauce cake

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2 cups flour 

1 cup sugar

1 stick butter (room temperature)

1 egg

1 teaspoon baking powder

1 jar apple sauce or home made

 Cream together the butter and sugar. Add the egg and mix until blended. Mix in the flour and baking powder until it all comes together. Gather the dough into a ball and press it into a small buttered baking sheet ( I use a quarter sheet). Spread applesauce over the dough.

 topping...

1 stick cold butter

1 1/4 cup flour

1 cup sugar

1 teaspoon almond extract

Mix together with your hands, unless they are really hot, the ingredients for the topping and crumble it on top of the applesauce. Bake at 350* for 30 to 35 minutes or until everything is brown a bubbly.

Pistachio-Citrus Pound Cake

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Adapted slightly from Bon Appétit (April 2012)

2 cups all-purpose flour
1 ½ tsp. kosher salt
1 tsp. baking powder
2 sticks unsalted butter, at room temperature
2 cups sugar
5 large eggs
2 Tbsp. fresh lemon juice
2 Tbsp. fresh orange juice
2 tsp. finely grated orange zest
1 tsp. finely grated lime zest
1 cup shelled, unsalted pistachios, coarsely chopped

Position a rack in the middle of the oven, and preheat the oven to 325°F. Lightly butter a 9”x5” loaf pan, or grease it with cooking spray. Cut a rectangle of parchment paper to line the bottom and the two long sides of the pan, leaving a little overhang. Press the parchment paper into the dish, and grease it lightly, too.

In a medium bowl, whisk together the flour, salt, and baking powder. Using an electric mixer, beat the butter on medium speed until light and fluffy, about 2 minutes. Add the sugar, and beat until well incorporated, 1 to 2 minutes more. Add the eggs one at a time, beating to blend between additions. Add the juices and the zests, and beat until well combined. (Don’t worry if the batter looks curdled.) Add the flour mixture, reduce the speed to low, and beat until just incorporated. Add ¾ cup of the pistachios, and fold in gently. Pour the batter into the prepared pan, smoothing the top. Sprinkle the remaining ¼ cup pistachios over the top.

Bake the cake, rotating it halfway through, until a tester inserted into the center comes out clean, about 1 ½ hours. Transfer it to a wire rack, and let it cool completely in the pan. Run a sharp knife along the short ends of the pan to loosen the cake; then pull up on the parchment paper to lift the cake out of the pan.

Note: The flavor of this cake is best on the day after it’s made.

Yield: 8 to 12 servings, depending on how thickly you slice it.

strawberry basil scones

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2 ½ cups flour (I used a GF blend)
2 tbsp turbinado sugar
1 
tbsp baking powder
¼ 
tsp salt
½ cup cold coconut oil or butter, cut into chunks
1 + cup chopped fresh strawberries
2
 tbsp minced basil
½ cup full fat coconut milk
2 
eggs

Preheat oven to 400 degrees F. In a large bowl stir together the dry ingredients. Scoop out or cut in butter or coconut oil. Stir in minced basil and hulled, and quartered strawberries. In a medium bowl stir together eggs and the milk. (Cream, half and half, or regular milk would work here too.) Add egg mixture to flour mixture in one pour. Stir together until completely moistened, using your hands when necessary.

Turn out onto a parchment covered baking sheet. Press into a 1” thick circle. Cut into 8 wedges. Brush with extra milk and sprinkle with sugar. If you use butter instead of coconut oil, place baking sheet with cut wedges in the freezer for up to 20 minutes before baking. It will make them magically fluffier and more scone-y. Bake for 15-20 minutes, depending. Finish with a good dollop of local honey or clotted cream.

blueberry cake

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3/4 cup plus 3 tablespoons sugar, divided

1/2 cup unsalted butter

1 cup unbleached flour

1 teaspoon baking powder

1/8 teaspoon salt

2 eggs

fresh blueberries

1 teaspoon ground cinnamon

whipped cream, for serving

Preheat oven to 350*. In bowl at medium speed, beat 3/4 cup sugar with butter until light and fluffy. Reduce speed to low, beat in flour, baking powder, and salt. Beat in eggs, one at a time. Increase speed to medium, beat for 1 minute. Spoon batter into 9 inch or 10 inch tart or spring form pan. Arrange blueberries (you can use any fruit you like) on top of batter. Combine cinnamon and remaining sugar, sprinkle over cake. Bake for 30 minutes to 60 minutes (depending on the fruit you use, plums and apples will take longer) until a toothpick inserted into the center comes out clean.

winter squash, brown butter, and sage souffles

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Choose from a variety of winter squash with a sweet taste and velvety flesh.I love the delicate flavor and smooth texture of acorn, kabocha, butternut, and hubbard squash. The brown butter adds an accent of nuttiness to the squash.

1 medium winter squash (about 2 pounds)
1/4 cup chicken broth
1/2 cup finely grated parmesan cheese, plus more for dusting and for garnish
1 tablespoon dried sage
3/4 teaspoon salt
3 egg yolks
3 tablespoons all-purpose flour
3/4 cup whole milk
6 tablespoons unsalted butter
4 egg whites at room temperature

Preheat the oven to 375°F. Put the squash on a cutting board and carefully cut it in half lengthwise with a large chef’s knife or serrated knife. Poke 2 or 3 slits into the squash skin and place the two halves, flesh-side down, on a baking sheet. Roast until tender to the touch, about 30 minutes. Remove from the oven and let cool (see Note).

Scoop out the seeds with a spoon and discard them. Carefully scoop out the cooked flesh. Place half in a blender with the chicken broth and blend until smooth. You should have about 12 cup of purée. Pour the purée into a large bowl; add the cheese, sage, salt, and egg yolks and whisk until smooth. Cut the remaining squash into 1/2-inch chunks and fold them into the puréed mixture. Set aside.

Preheat the oven to 400°F. Lightly butter the sides and bottoms of six 6-ounce (3/4 cup) ceramic ramekins and dust them with grated Parmesan cheese. Arrange the ramekins on a baking sheet and set aside. put the flour in a small bowl and add the milk slowly while whisking. Whisk until completely smooth. Put the butter in a medium saucepan and melt over medium heat. Simmer the butter while stirring constantly, until it looks brown and smells toasty, about 1 minute.

Remove from the heat and whisk the flour-and-milk mixture into the butter. Place the saucepan back on the stove and cook for 30 seconds. Pour into the squash mixture and whisk together.

Pour the egg whites into the bowl of an electric mixer fitted with the whip attachment. Whip at medium speed until the egg whites form shiny, medium peaks that hold their shape. Stir half of the whites into the squash base to lighten it.

Fold in the remaining whites and spoon the soufflé mixture evenly among the buttered ramekins. Sprinkle each soufflé with grated Parmesan cheese. immediately place the soufflés into the oven and bake until they are just set in the center and golden on top, 15 to 20 minutes. To test for doneness, use a paring knife to pry the top of a soufflé open just enough to look inside; it should appear softly set. Serve immediately after removing from the oven.

Note
Roast your squash 1 or 2 days beforehand, if you like. Wrap and store in the refrigerator until you are ready to assemble and bake the soufflés.

Excerpted from Savory Baking: Warm and Inspiring Recipes for Crisp, Crumbly and Flaky Pastries.  by Mary Cech.

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everyday half and half loaf

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adapted from The River Cottage Family Cookbook, Makes 2 Loaves

3 1/3 cups white whole wheat flour
3 1/3 cups unbleached white flour
heaping 1/2 cup wheat germ (optional)
4 teaspoons salt (1 Tbs + 1 tsp)
4 teaspoons active dry yeast
4 tablespoons olive oil
2 tablespoons honey or sugar
2 1/3 cups very warm water (approximately, see below)

In a 4-cup capacity measure, add olive oil and honey, then fill with very warm water to bring up to the 2 1/2 cup mark.

In the bowl of a stand mixer fitted with the dough hook attachment, combine flours, wheat germ (if using), salt and yeast.  Turn to low and stir briefly, to combine.  With mixer still on low, slowly pour in oil-honey-water mixture.  Increase speed to medium (KitchenAid: 4).  If dough is sticky (clings to the side of the bowl), add a Tablespoon of flour.  If dough appears crumbly and dry (won't come together), add another Tablespoon of warm water.  Knead on medium 6-8 minutes.  Dough will be a cohesive ball, and will have developed a slight sheen. 

(Alternatively, in a large bowl, combine dry ingredients, then add wet, stirring with a wooden spoon to combine.  When mixture is mostly homogenous, turn out onto a clean, floured board, and knead by hand until dough turns silky and supple, about 10 minutes.)

Turn dough out into a well-buttered bowl, cover with a clean tea towel, and set in a warm spot to rise.  I simply set it on an interior counter, away from drafty windows.  (Alternatively, you can refrigerate your dough overnight for a long, slow first rise.)  After 1 1/2 - 2 hours, your dough will have doubled in size and become billowing and elastic.  Poke it with a finger; if the hole remains, you are ready for rise 2.  (If not, allow it another half hour).

Butter two bread pans lavishly.  Punch down your dough (this is the second best part, right after eating your bread, hot and buttered), turn it out onto a clean surface, and knead briefly, 30 seconds or so.  Divide in two portions, and form each into two 'sausages', and place into bread pans, seam-side down.

Preheat oven to 350°.  Place tins in oven, and bake about 30 minutes, until your house smells exquisite and the loaf tops are golden.  To check for doneness, tip a loaf into your (oven-mitted) hand, and thump the bottom.  If it squashes and thuds, return to the oven for five minutes more.  If it sounds hollow, it is done.

Authorities say to let a loaf rest an hour out of the oven before slicing.  I consider ten minutes a show of tremendous restraint.

Simple Soft Sugar Cookies

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1/2 c. butter, room temperature
1 1/2 c. sugar
2 eggs
1 tsp. salt
2 tsp. vanilla
1/2 tsp. baking powder
1/2 tsp. baking soda
1 c. sour cream
3 c. flour

Preheat oven to 375F and place baking rack to middle position. Place parchment or silicone baking pad on baking sheet, set aside.

In large bowl, using electric mixer - combine butter and sugar until light and fluffy; add eggs, thoroughly combine. Add salt, vanilla, baking powder, baking soda, and sour cream - mix until combined. Add flour and mix until just combined.

Drop by tablespoons onto baking sheet, about 1 1/2 inches apart; sprinkle generously with sugar. Bake 8-10 minutes, just until bottoms are light golden. Place on cooling rack. ENJOY!

creamy cauliflower soup with beet chips

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2 leeks, including 2 inches of green, roots trimmed
2 tablespoons olive oil
2 tablespoons unsalted butter
1 celery rib, with extra leaves, coarsely chopped
2 tablespoons finely minced garlic
2 teaspoons curry powder
2 teaspoons ground ginger
6 cups chicken or vegetable broth (more if necessary)
Juice of half a lemon
1 head cauliflower, cored and broken into florets
1 cup half-and-half
Salt and freshly ground black pepper, to taste
print a shopping list for this recipe view wine pairings

1. Cut leeks in half lengthwise. Wash to remove dirt. Pat dry and thinly slice crosswise.

2. Heat the oil with the butter in a heavy pot over low heat. Wilt the leeks and celery with leaves until softened, 10 minutes; add garlic during the last 5 minutes.

3. Stir in the curry powder and ginger, and cook over very low heat to permeate the vegetables, 1 minute.

4. Add the broth, lemon juice, and cauliflower florets. Raise the heat to high and bring to a boil; reduce the heat and simmer, partially covered, until the cauliflower is very tender, 15 minutes. Cool slightly.

5. Purée in a food processor until very smooth, adding half-and-half through the feed tube. Add extra broth for desired consistency. Season with salt and pepper.

add your own note

crispy beet chips

  Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper.peel the beets, then slice as thin as possible, trying to get all the slices about the same size so that they will cook evenly. Lay the beet slices on the prepared pan, close together but not overlapping, and spray lightly with the olive oil and drizzle with the salt. Bake 30 to 60 minutes, stirring occasionally, until desired crispness. DO NOT BURN! (dude, burnt beets are nasty).

grapefruit pound cake

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Adapted from Cooking Light

2 cups all-purpose flour
1 teaspoon baking powder
5/8 teaspoon kosher salt, divided
1 1/2 cups granulated sugar
6 tablespoons unsalted butter, softened
6 ounces cream cheese, softened
2 large eggs, room temperature
1/4 cup extra-virgin olive oil
2 tablespoons finely grated grapefruit zest
1/2 teaspoon vanilla extract
1/2 cup whole milk

 for the glaze:
1/2 cup fresh grapefruit juice
1 cup powdered sugar, plus more for dusting

1. Preheat oven to 325 degrees F. Position the rack in the middle.
2. Butter a 10-inch tube pan or a 10-cup bundt pan and lightly dust with powdered sugar. In a large bowl, whisk together the flour, baking powder, and 1/2 teaspoon salt. Set aside.
3. In a stand-mixer fitted with a paddle attachment, beat sugar, butter and cream cheese, on high speed, until light and fluffy, about 5 to 7 minutes. Add eggs, 1 at a time, scraping the bottom of the bowl between additions. Beat in oil, zest, and vanilla.
4. Add the flour mixture and milk, alternating between the two and ending with flour. Spoon batter into pan, smooth the top with a spatula, and bake for 1 hour and 10 minutes. Cool in pan on a cooling rack for 10 minutes. Invert cake and cool completely before glazing.
5. Place juice in a sauce pan over medium-high heat and bring to a boil. Cook until reduce to about 3 tablespoons, about 4 minutes. Cool slightly. Stir in powdered sugar and remaining salt. Drizzle over cake.

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  enjoy!

sugar cookies with pomegranate butter cream

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adapted from The Craft of Baking

12 tablespoons (1 1/2 sticks) salted butter, at room temperature
1/2 cup granulated sugar
2 teaspoons real vanilla extract
1 large egg, at room temperature
2 cups unbleached, all-purpose flour, plus additional for rolling
1/2 teaspoon kosher salt
1 ounce semisweet chocolate, or a shy quarter-cup of chips, melted (optional)

In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, salt and vanilla on medium speed until well combined and fluffy, 3-4 minutes.  Scrape sides, add egg, and beat until thoroughly incorporated.  Reduce speed to low, and add flour in three installments, beating until just combined between additions.
If making both flavors, remove half the plain dough to wax paper, pat into a 1/2" disc, and wrap.  Add melted chocolate to remaining dough in the bowl, and beat briefly on low speed, just to combine.  Remove, then pat and wrap, as above.  Chill both discs at least one hour, or up to 5 days.  (Dough may also be frozen, well-wrapped, up to 1 month.)
Preheat oven to 350º.  Line two baking sheets with parchment.  On a clean, lightly floured work surface, roll vanilla dough out to a thickness of 1/4", rotating dough a few times as you roll, and running under the whole with an offset (or standard) spatula, once it's flat.  Cut the dough into desired shapes, and transfer to baking sheets.  Because these spread very little, they can be placed close together, 1/2" apart or so.  Bake 17-20 minutes, depending on cookie size, rotating trays (front to back, top to bottom) halfway through for even baking.  Cookies are done when tops are golden, edges approaching caramel, and surface sheen is gone.  If baking mixed sizes (i.e. large hearts and small cut-out centers), remove tiny cookies a few minutes before the large.  Remove cookies to rack, to cool.

Repeat with chocolate dough, if using.

Pomegranate Butter cream
1/2 cup (1 cube) salted butter, slightly softened
2 cups powdered sugar, sifted
3-6 tablespoons pomegranate molasses
4-7 drops red food coloring (optional)
Combine all ingredients in the bowl of a stand mixer, and fit with the paddle attachment.  Beat on lowest speed, 1 minute, to incorporate powdered sugar.  Raise speed to medium, and continue beating 3-4 minutes, until butter cream is creamy and light.
When cookies are completely cool, sandwich with pomegranate butter cream.  

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enjoy!

chocolate sandwich cookies with orange filling

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1 cup unsalted butter, room temperature (2 sticks)
2/3 cup sugar
1 cup all-purpose flour
1 cup cornmeal or polenta
1/3 cup cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 orange, zested

Orange Filling: 

1/2 cup unsalted butter, room temperature (1 stick)

3/4 cup powdered sugar
1/2 orange, zested
Pinch salt
 

Preheat the oven to 350 degrees F.

To make the Chocolate Cookies, in a large bowl use an electric mixer to cream together the butter and sugar until light in color and fluffy. In another medium bowl stir together the flour, cornmeal or polenta, cocoa powder, baking powder, salt, and orange zest. Add the dry ingredients to the butter mixture and stir to combine using a wooden spoon. Place the dough on a sheet of plastic wrap. Press the dough into a 1-inch high round. Wrap in plastic wrap and refrigerate for at least 30 minutes and up to 1 day.

Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1 3/4-inch round cookie cutter to cut out the dough. Bake on a heavy baking sheet for 15 minutes. Place the baking sheets on a wire rack to cool cookies.

Meanwhile, to make the Orange Filling, combine the butter, powdered sugar, orange zest, and salt in a medium bowl. Use an electric mixer to cream the ingredients together.

To assemble the cookie sandwiches, place about 1 teaspoon of the Orange Filling on a cookie. Top with another cookie and press the cookies together. Store in an airtight container for up to 1 day.

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enjoy!

Spicy Applesauce Cake with Cinnamon Cream Cheese Frosting

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2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 stick unsalted butter, softened
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups unsweetened applesauce
1/2 cup walnuts (optional), toasted, cooled, and chopped
For frosting:
5 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
1/4 teaspoon pure vanilla extract
1 cup confectioners sugar
1 teaspoon) teaspoon cinnamon

Preheat oven to 350°F with rack in middle. Butter an 8- or 9-inch square cake pan.

Make cake: Whisk together flour, baking powder, baking soda, salt, and spices. Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs one at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using). The batter will look a little curdly and uneven but don’t worry, it will all bake up perfectly in the end.
Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, about 35 to 40 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely. You can speed this up, as I always do, in the fridge.
Make frosting: Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated. Spread frosting over top of cooled cake.

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enjoy!

birthday spice cake with caramel icing

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1/2 pound butter, softened
1/2 cup shortening (yes, shortening) 
3 cups sugar 
5 eggs
3 cups flour 
2 teaspoons cinnamon
1/2 teaspoon mace (don't leave this out) 
1/2 teaspoon allspice 
1/4 teaspoon nutmeg

1/2 teaspoon ground cloves 
1/2 teaspoon salt 
1/2 teaspoon baking powder 
1 cup plus 2 TB milk 
1 teaspoon

Preheat oven to 325*. Flour and Grease a tube pan. Using and electric mixer, cream together butter, shortening, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition, and scraping down the bowl as necessary. Sift together dry ingredients, twice. Add flour mixture to creamed mixture (three times), alternating with the milk, beginning and ending with flour mixture. Add vanilla. Bake in a greased floured tube pan at 325 for 1 hour and 15 minutes, or until cake tester comes out clean. frost with caramel icing. 

Make Caramel Icing: in a saucepan, melt 1/2 cup butter; stir in 1 cup packed brown sugar and 1/3 cup cream. Remove from heat and stir until smooth. Return to heat and bring to boil for 1 minute. Let the mixture cool. Beat in 2 cups confectioners sugar, 1 teaspoon vanilla.

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enjoy!

hippie health-nut soup

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2 tablespoon unsalted butter

2 tablespoon olive oil

1 1/2 cups chopped yellow onion

1 clove garlic, minced

1 pound carrots, cut into ¼-inch pieces

1/4 pound celery, cut into ¼-inch pieces

8 to 10 cups chicken stock

two 14.5-ounce cans diced tomatoes, with juice

1 pound green lentils

two 14.5-ounce cans tomato sauce

3/4 cup uncooked long-grain brown rice

1 tablespoon chopped fresh thyme

1 tablespoon salt

1 teaspoon ground cumin

Freshly ground black pepper

10 ounces baby spinach

1 1/2 cups frozen corn kernels

 

 Heat the butter and oil in a heavy large pot over medium-high heat. Add the onion and garlic, reduce the heat to medium-low, and cook, stirring occasionally, until the onion is very tender, 8 to 10 minutes. Add the carrots and celery and continue to cook, stirring occasionally, for an additional 10 minutes. Add 8 cups of the chicken stock, diced tomatoes, and lentils. Cover and simmer for 1 hour. Raise the heat to high and bring to a boil. Add the tomato sauce, rice, thyme, salt, cumin, and pepper to taste. Reduce the heat back to medium-low and simmer, covered, for 30 minutes. Stir in the spinach and corn, and cook uncovered for 30 minutes more, adding more chicken stock if necessary.

enjoy! 
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hummus

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(adapted from Ina Garten)

4 garlic cloves (or to taste, I only use 2)
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons) i use a little less
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce

This recipe is actually a blank slate...try adding roasted jalapeno peppers, roasted red peppers, or olive tapenade...use your imagination.

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

enjoy! 

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