Making Whoopie…Pies

February 6th, 2015

My kids love to puruse lovely food photos in cookbooks and tell me which things they’d like to make.  While my husband and son were making plans to watch the superbowl, my daughter was checking out a baking activity for us ladies.  In the Whoopie Pie cookbook by Love Food (UK) she spied after dinner mint whoopee pies, and that was it. She even checked the cupboard and saw we had the ingredients.  Except one which she couldn’t reach.  So while we were baking the cookies and getting ready to make the frosting I realized we were out of mint extract.  Oops!  Hmmmm.  Here’s where it’s good to have a stocked pantry and the ability to make substitutions and create your own flavors.  Although my daughter was hoping for lemon extract.  I’m not a fan of lemon and chocolate.  Orange, yes.  Lemon, no.  Next she suggested coffee.  I was surprised by her choice, but chocolate and coffee is a perfect flavor pairing.

 

So we made After Game Mocha Whoopie Pies.  My kids not having too many whoopee pies in their lifetime were surprised by how soft the “cookies” were.  I had to explain this is more like cake and the cookies aren’t hard like an ice cream sandwich.  They understood better after seeing them assembled.  And yes, they scored a touchdown with the whole family.  These would be great for Valentine’s Day.  You could even shape the cakes into hearts.

Mocha Whoopie Pies

(this makes about 30 pies)

1 1/4 cups all purpose flour

1 1/2 teaspoon baking soda

scant 1/2 cup unsweetened cocoa

large pinch of salt

6 tablespoons butter, softened

generous 1/3 cup vegetable shortening

3/4 cup light brown sugar

1 large egg, beaten

2/3 cup milk

 

Coffee Filling

1 1/4 cup cream cheese

1/4 cup unsalted butter, softened

2 1/2 teaspoon coffee extract

1 1/2 cups confectioner’s sugarm sifted plus extra for dusting

Preheat oven to 350F.  Line 2 large cookie sheets with parchment paper.  Sift together the flour, baking soda, cocoa and salt.

Place butter, shortening and sugar in a large bowl and beat with electric mixer until fluffy.  Beat in egg followed by half the flour mixture and the milk.  Stir in the rest of the flour mixture until incorporated.

Pipe or spoon small mounds of batter on the cookie sheets, spaced about 2 inches apart to allow for spreading.  Beake, one sheet at a time for 8 – 10 minutes until risen and just firm to the touch.  Cool for 5 minutes on pan, then carefully transfer with palate knife or spatula to a cooling rack to cool completely.

For the filling, place the cream cheese and butter in a bowl and beat together until well blended.  Beat in coffee extract and confectioner’s star until smooth.  Chill filling in refrigerator for 30 minutes.

To assemble carefully spoon the filling into a pastry bag fitted with a star nozzle or simply spread carefully on flat side of half the cakes.  Top the filling with a second cake and dust with confectioner’s sugar if desired.

Share

Game On! with Chicken Apple Bites Recipe

January 31st, 2015

There’s something about dads and football.  This year with the match up of the New England Patriots and the Seattle Seahawks I’m especially reminded on my dad.  My dad was from Rhode Island and was a Patriots fan.  My son is from California but it a Seahawks fan (go figure).  I wish my dad was alive to watch this year’s game with my son.  They would love to cheer and jeer at each other.

Another fan favorite match up is football and chicken wings.  I’m not a big fan, really of either.  Something about all those bones and tendons.  (and time outs of the game)  But I like any excuse to make special food and be festive (plus there’s always the half time show and commercials).  If you’re looking to make wings, Martha Stewart has a ton of recipes and sauces.  Check here.  But if you’re wanting something with chicken and no bones for your kids or family gathering, try these Baked Chicken and Apple Bites from Petit Appetit: Eat, Drink and Be Merry

Baked Chicken and Apple Bites

Here’s a twist on  the usual “meat” balls using chicken and a touch of sweetness from apples.  Serve these at a gathering with rounded toothpicks and a variety of sauces such as honey mustard, or favorite BBQ sauce for dipping.  Or thread them on a skewer together with chunks of cheese and pineapple.

Makes 28 – 30

1 ½ pounds ground organic chicken

1 organic green apple, such as Granny Smith or Delicious, peeled, cored and grated

3 organic green onions, minced, about 3 tablespoons

1 tablespoon minced fresh parsley

¾ cups whole wheat bread dry crumbs (see tip page )

¼   teaspoon salt

1/8 teaspoon black pepper

1 teaspoon balsamic or white wine vinegar

 

Preheat oven to 400F.  Line a baking sheet with parchment paper.  Sqeeze out excess liquid from grated apple using paper or clean kitchen towels.

Put all ingredients in a food processor and pulse until blended.

Using a melon baller or tablespoon, spoon out a heaping tablespoonful of chicken mixture and roll into a ball using hands.  Repeat until all mixture is used.  Place chicken bites on prepared pan and bake for 10 minutes or until cooked through and brown on bottom.

Grating or shredding is easiest with a food processor, but can also be done ona box grater.  Be sure to squeeze any excess liquid before adding to mixture.

Share

Take a Stand: Tips to Help Kids Raise Money Through Food/Drink

January 23rd, 2015

You may have heard of Alex’s Lemonade Stand Foundation.  A little girl named Alex was diagnosed with cancer when she was 1 year old. When she was four years old, Alex asked her mom if she could have a lemonade stand to raise money for “her hospital”.  Her legacy lives on as lemonade stands all  over the country continue to support her pediatric cancer foundation to the tune of $100 million as of January 1, 2015.  How cool is that?!

My kids and friends wanted to make cookies and sell them at a stand at the park.  They’ve done lemonade stands but they wanted to make cookies all by themselves (for the first time) and then raise money to give to The Milo Foundation, a Bay Area dog and cat rescue group.  How could I say no to that?  Of course we were going there for the third time that week to try to adopt a dog.  The kids raised $19 and gave it to the foundation.  Ironically we didn’t find a dog there, but a few days later at the Marin Humane Society.  Guess we know where the next stand money will go.

Here are some steps to help you create a stand and raise money for something you or your kids believe in…

1. Make excellent homemade product.  If it’s lemonade squeeze it yourself.  If it’s cookies make them from scratch.  Store bought is not an option.  My kids made the recipe from the bag of the chocolate chip bag with some added sprinkles.  It doesn’t need to be fancy.  Here’s a lemonade recipe.

Lemonade

(Makes 3 ½ cups)

½ cup fresh squeezed lemon juice, juice from about 4 lemons

½ cup sugar

1 ½ cups water, divided

Heat sugar and ½ cup water over medium heat in a small saucepan.  Stir until sugar has dissolved and mixture has thickened, about 2 to 3 minutes.  This is simple syrup.  Combine lemon juice, simple syrup and additional cup of water to taste.

Chill in thermos for easy packing or plastic pitcher, if location is a short walk.

Pour over ice in plastic or paper cups.

2. Create fun signs.  Kids can get really creative with this one.

3. Set up shop with friends and family to help.

4. Choose a location with lots of people.  Think parks, game fields, school.

5. Set a fair price or simply ask for a donation for each cup. (*You’ll make more $ by asking for a donation.)

Share

Happy 2015! Try this Mocktail for All Ages

December 28th, 2014

Cocktail or Mocktail?

Looking for a special way to ring in the New Year with the younger or non-drinking set?  Here’s a festive, tasty “mocktail” that everyone can enjoy.

Organic Juice Sparkler

This is a fun and healthy way for children to join in on a fancy toast with a sparkling drink of their own. This recipe is really simple and can be made with any kind of fresh, organic juice such as orange, pear, or apple. At holiday time I like pomegranate juice because of the bright and festive color. Pomegranates are a rich source of antioxidants and flavonoids. The juice can be found year round in the fresh refrigerated juice section of most supermarkets.

Makes 1 cup

¾ cup sparkling mineral water
¼ cup fresh pomegranate juice

Combine water and juice in a glass.

Variation

If serving a crowd, combine three parts sparkling mineral water with one part fresh pomegranate juice in a pitcher. Serve over ice cube cuties for older children and adults.

Kids Korner

For a really festive drink, add a few cranberry ice cubes (just add cranberries when freezing water in trays) and a straw. Or a simple piece or rosemary or mint on the top is fancy for all ages.  You’ll be surprised how much those touches will excite your child.

Share

Hanukkah Chocolate Marshmallow Dreidels

December 16th, 2014

Over the years my kids have been curious about many religions, beliefs and traditions.  My son was very infatuated with Judaism when he was about 6 years old.  We set up a menorah in our fireplace with candles and he wanted to play dreidel all the time.  I love that we can learn about and borrow stories and rituals from a variety of backgrounds and cultures.  No more so does this happen than with food.  We may not be Japanese but we certainly love our sushi.  I love to try new foods especially at the holidays.  With this being the first night of Hanukkah I was reflecting back on all the latke recipes I’ve made in the past.  (click to see recipes) There was the sweet potato butternut squash last year and the out of the garden pancake (green latke) a few years ago, and finally the traditional little latke that was part of my son’s religious exploration.

This year I thought we’d try something sweet and festive and I saw these adorable Marshmallow dreidels on Martha Stewart’s website.  These are fun and festive and would be a great addition to a cookie party of school gathering.  Of course we’ll be using the regular marshmallows as well as the vegan ones for my daughter.  Oy!  They happen to be kosher too.

Edible Hannukah Marshmallow Dreidels by Martha Stewart - video here

For an easy spin on the Hanukkah top, whip up these fun, kid-friendly treats. Marshmallows form the dreidels’ bodies, chocolate kisses serve as the tips, and pretzel sticks act as the knobs. A quick dip in melted chocolate provides a surface for piping white-chocolate Hebrew letters.12 chocolate kisses
8 ounces melted semisweet chocolate
12 marshmallows
12 thin pretzel sticks
2 ounces melted white chocolate
Dip bottom of chocolate kiss in melted semisweet chocolate. Press onto marshmallow; transfer to a parchment-lined baking sheet. Repeat to make 12 dreidels. Refrigerate for 10 minutes.
  1. Dip bottom of chocolate kiss in melted semisweet chocolate. Press onto marshmallow; transfer to a parchment-lined baking sheet. Repeat to make 12 dreidels. Refrigerate for 10 minutes.
  2.  Cut a small slit in bottom of each marshmallow; insert 1 thin pretzel stick. Dip dreidels in chocolate, and return to baking sheet. Refrigerate until set, about 15 minutes.
  3.  Fill a resealable plastic bag with melted white chocolate; cut a tiny opening in a corner, and pipe Hebrew letters onto 3 sides of each dreidel. Refrigerate at least 5 minutes or up to 8 hours before serving.

 

Share

Holiday Food Gift – How to Make Cookies in a Jar

December 9th, 2014

cookiejars

The kids and I have started our holiday baking gifts.  Of course there’s cookies.  But I also like to give things that people can enjoy beyond the holidays.  So we make cookies in a jar.  I think this is especially good for teachers and co-workers and those traveling for the holidays.   Having ingredients pre-measured and ready, makes it easy for the recipient to finish the cookies quickly and can make them whenever they get a cookie craving (and they can get the credit for making them).

To make, you simply layer all the dry ingredients to your favorite cookie recipe in a clear container.  It looks pretty and allows the recipient to finish and bake when they’d like.  This Chocolate Cocoa Cranberry Cookie recipe works well because of the different colors of ingredients.  For those who may be allergic to nuts I feel free to use more chocolate or cranberries.   If you bake, you probably already have some ingredients on hand such as flour, salt, baking powder, sugars, etc.

The only other thing you need to buy is the container.  Here’s where you can get really crafty and creative if you’d like, depending on the occasion.  The recipes calls for a 1 quart jar however I’ve also used a one liter glass mason jar from The Container Store, when the quart wasn’t available.  The wide mouth jars are easier to layer and get ingredients in.  I find a screw top is simple and sturdy, and can be used again once the cookies are gone.  I’ve used various cards and tie-ons to present the recipe.  The kids can have fun personalizing these too.  I find it’s best to attach the baking instructions to the container, so the recipient doesn’t lose it when they’re ready to bake.

Once you get the hang of it and learn the layering and packing technique these are quite simple to do, and you can do a few at once. Here are a few tips for assembling:

  • Use ½ or ¼ cup size measuring cups to place ingredients in mouth of jar.
  • Layer flour in first.  If not it may seep between the layers.
  • Pack down each ingredient. This will allow everything to fit in the jar and also show the clear layers.  I use a spoon and a small juice glass.
  • Layer contrasting colors next to each other, for a better effect.  For instance, dried cranberries next to white chocolate chips and cocoa next to white sugar.
  • Wipe inside of container to clean flour and cocoa which will leave a dust and cloud glass.
  • Store in a cool, dry place
Ingredients

Chocolate Cocoa Cranberry Cookies 

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup dark brown sugar
  • 1/2 cup white sugar
  • 1/4 cup cocoa
  • 1/2 cup chopped pecans (if concerned about nuts add more chocolate and/or cranberries)
  • 1 cup total: combination of semi-sweet chocolate chips, white chocolate chips, dried cranberries

Directions for Assembling Jar

  1. Combine all-purpose flour, baking powder, baking soda, and salt.
  2. In a 1 quart wide mouth canning jar, layer flour mixture, dark brown sugar, white sugar, cocoa, chopped pecans, and chocolate chips. Pack everything down firmly between ingredients.
  3. Attach a tag with baking instructions (This is ready to print and paste on tag)
Baking Instructions

Chocolate Cocoa Cranberry Cookies

1. Preheat oven to 350 degrees F.

2. Empty cookie mix into large bowl.

Thoroughly blend mixture with hands or whisk.

3. Mix in 3/4 cup softened butter, 1 egg (slightly beaten),

and 1 teaspoon vanilla.

4. Shape into walnut size balls, and place 2 inches apart

on a parchment lined baking sheet.

5. Bake for 9 to 11 minutes. Cool 5 minutes on baking

sheet, then move to wire racks.

 

Share

Making Masa – Handmade Tortillas Recipe

December 5th, 2014

What do you do on a rainy day?  Make you own tortillas.    I’ve been wanting to do this with my kids and was having a hard time finding Masa Harina (flour made from corn).  I was complaining to a friend about having to drive to a mexican market and she happened to have  extra to give to my cause.  By the way the bought it at Safeway.  I was checking Whole Foods and Trader Joe’s.  Now I know.

 

The recipe is simple as is the process and very hands on for kids.  Of course they’d look more impressive with a tortilla press, but more fun and abstract using your hands and rolling pin.  And no I don’t have a tortilla press. Maybe I should check with Santa.  My daughter was really into it and rolled most of them.  My son decided he’s rather help fill them with the good stuff after.  They were pretty small and some were kind of thick to bend or roll, so we used them more like a flat tostada shell and layered black beans, avocado, shrimp, cilantro and corn salsa.

Corn Tortillas

(makes about 20, 6 inch tortillas)

4 cups masa harina (flour made from dried corn)

1 teaspoon salt

2 cups warm water

Put the masa harina in a bowl and mix in the salt. Add about 1 cup warm water and mix with your hands; add more water as needed until the dough comes together. Knead for a few minutes to smooth the dough out. The dough should be firm and springy and should not stick to your hands. Test by forming a small disk, if it’s crumbly or cracks around the edges you need more water.

Form a 1 1/2-inch ball of dough and place it between two sheets or plastic wrap.  Press down with your palm, then roll the dough with a rolling pin.   Remove the top layer of plastic. Carefully peel the tortilla off the bottom plastic.

Place tortillas on a hot, ungreased cast iron skillet or griddle and cook for about 1 to 2 minutes per side. Remove the tortillas and stack on a plate, covered with a clean towel to keep them soft and pliable. Continue until you have used all the dough.

Layer with your favorite toppings and enjoy!

Share

I Can Make Crepes Too!

November 23rd, 2014

My lucky kids have been on the receiving end of many sleep-overs and playmates with homemade crepes.  Yum.  My son came home and said “Mom, how come you don’t make crepes?”  I used to make crepes when I was doing some recipe testing, but I guess the kids were little and don’t remember.  And yes, it had been a while.  We have them at the farmer’s market, so it’s not like they’re crepe deprived.  So first I said “well, I don’t have a crepe pan”.  Then my son said his friend’s parents don’t use a special pan.  I thought and said to myself “Hmmmm, I don’t make crepes because I taught you to make pancakes, and then I get weekend breakfast off”.  However not to be outdone on the sleep over circuit I’ve started making crepes.  These are actually super easy and only need a few basic ingredients.  So far we’ve been eating them with squeezed lemon and powdered sugar and/or bananas and berries.  Next breakfast for dinner I’m going to try some savory additions.

 

As the crepe maker, plan to stand over the crepe pan for a good 30 minutes as you make one at a time and kids just keep wanting more.  That’s why I have no pictures too.  I got too busy cranking out crepes.  I understand how the crepe maker at the farmer’s market feels as his line grows and he mans two special crepe griddles.  I tried to get my son to try making them today but he was a bit worried about holding the pan over the flame, to tilt and get the batter to spread.  We’ll just keep practicing…

 

Basic Crepe Recipe from Allrecipes.com

Makes about 8-10 crepes, so I usually double the recipe to keep up with the kid demand.

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 2 tablespoons butter, meltedIn a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

    Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot and add toppings.

 

Share

Halloween Frights, Sights and Delights

October 31st, 2014

 

 

 

Here’s what I’ve seen and made so far on this Halloween, and it’s only noon.  Hopefully you’re enjoying your day and getting ready for this evening’s festivities.  The kids’ school parade took a detour indoors as it’s finally decided to rain the Bay Area.  When I got home our lovely neighbor carved my kids names in pumpkins and left them on our porch.  So nice!

 

I’ve made the brain mold again.  Complete with gummy worms for the extra yuck factor.  They’ll be hot dog mummies and noodles again, of course.  We also made Halloween cookies.  Look at my husband’s patience as he uses tweezers to place his sprinkles!  My amazing baking friend made these cake pop eyeballs.  Amazing!  Take a look at last year’s blog for other Halloween recipes and reminders here.

 

This year I made Pan de Muerto (a.k.a. Day of the Dead Bread) for the first time.  I’ve had the recipe cut out for years but I get side tracked with all the Halloween treats that I kind of forget.  So this year I’m early for Day of the Dead, Dia de Los Muertos, Nov. 2nd.  Here’s hoping it’s as tasty as the dough.  I’m bringing it to a Halloween get together tonight and don’t want to taste a bone and wreck the bread.

 

Pan de Muerto

Adapted from from allrecipes.com and The Mercury News.

1/4 cup butter
1/4 cup milk
1/4 cup warm water
3 cups all-purpose flour
1 1/4 teaspoons active dry yeast
1/2 teaspoon salt
1 tablespoons orange zest
1/4 cup white sugar
2 eggs, beaten
2 teaspoons orange zest
1/4 cup white sugar
1/4 cup orange juice
1 tablespoon orange zest
2 tablespoons white or colored sugar
DIRECTIONS:
1. Heat the milk and the butter together in a medium saucepan, until the butter melts. Do not let it boil.  Remove from the heat and add them warm water. The mixture should be around 110 degrees F (43 degrees C).
2. In a large bowl combine 1 cup of the flour, yeast, salt, zest and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft and not sticky.
3. Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
4. Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 hour. Punch the dough down and shape it into a large round loaf with a round knob or bone design on top. Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 1 hour or until just about doubled in size.
5. Bake in a preheated 350 degrees F (175 degrees C) oven for about 35 to 45 minutes. Remove from oven let cool slightly then brush with glaze.
6. To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white or colored sugar.
Share

When Friends Give You Apples….Make Fall Desserts

September 23rd, 2014

My friend gave me a bag full of her beautiful apples right off her tree.  It doesn’t get any better than that.  Except a week later she gave me another bag and I can’t believe these are even bigger and juicier.  The first bag I made this super easy apple crisp.  Crisps are so easy and with so few ingredients I just made it up as I went along. I went to a friends’ and shared with lots of moms and kids. It was a hit and I was asked for the recipe.  Oops!  My own kids didn’t have any crisp. And my daughter didn’t get to help.   So when the second bag of apples came around my daughter and I made another crisp to share with my kids and followed a real recipe so I could share with everyone.  Although I cooked according to directions for 40 minutes and the apples turned to sauce.  I think 25 – 30 minutes for firmer apples.

Another great option for fall apples is an Apple Gallett.  Easier than a pie as the crust is tasty but more rustic and doesn’t require all the fuss of a pie pan, fluting, etc.  I still have some apples left so I’ll make this next.


Apple Crisp

6 -8tart apples, peeled, cored, and sliced (such as Granny Smith)

2 -3 teaspoons fresh squeezed lemon juice

1/4 cup granulated sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 tablespoon butter

1 cup flour (can use whole wheat)

1 cup brown sugar

1/2 cup butter

Toss apples with lemon juice, sugar, and spices; turn into an 8×8″ baking pan that has been lightly coated with no-stick cooking spray

Cut together flour, brown sugar, and butter until crumbly; sprinkle evenly over apples.

Bake at 350° for 30-40 minutes until apples are tender; serve warm with vanilla ice cream.

 

 

 

 

 

Apple Galette

1 1/2 cups all-purpose flour

1 tablespoon granulated sugar

1/4 teaspoon salt

1/2 cup (1/4 lb.) plus 2 tablespoons cold butter

1 large egg yolk, lightly beaten

1/2 cup walnuts

2 pounds tart apples (3 to 5), such as Pink Lady or Granny Smith

1/2 cup firmly packed brown sugar

1/4 teaspoon ground nutmeg

1 large egg, beaten to blend with 1 tablespoon water

In a food processor or large bowl, combine flour, granulated sugar, and salt. Cut 1/2 cup butter into pieces and add to flour mixture; pulse motor, cut in with a pastry blender, until mixture resembles coarse meal. With motor running (or stirring with a fork after each addition), add egg yolk and 3 to 4 tablespoons cold water, 1 tablespoon at a time; process or stir just until mixture comes together in a ball. Form dough into a flat disk, wrap in plastic wrap, and chill until firm but still pliable, about 1 hour

Meanwhile, spread walnuts in a baking pan and bake in a 375° oven until barely golden under skins, 6 to 8 minutes (leave oven on). Coarsely chop nuts.

Peel and core apples; cut each into eight wedges. In a 10- to 12-inch nonstick frying pan over medium heat, melt remaining 2 tablespoons butter. When it’s foamy, add apples and stir often until slightly softened and brown at edges, 10 to 12 minutes. Sprinkle brown sugar and nutmeg over fruit and stir until liquid is syrupy and bubbling, about 5 minutes. Stir in walnuts. Remove from heat.

Unwrap dough. On a lightly floured surface, with a lightly floured rolling pin, roll into a round about 15 inches in diameter. Line a 12- by 15-inch baking sheet with cooking parchment and carefully transfer dough round to sheet (edges will hang over sheet)

Pour apple mixture onto center of pastry, mounding wedges in a circle about 8 inches wide and 2 inches high. Gently fold edges of dough over apples, pleating as you go, leaving an opening about 4 inches wide in the center. Brush pastry all over with beaten egg.

Bake in 375° oven until pastry is golden brown and apples are tender when pierced, 40 to 45 minutes (35 to 40 in a convection oven). Transfer galette (with parchment, if using) to a wire rack to cool. Transfer to a large plate, gently pulling parchment from under tart. Serve slightly warm or at room temperature, cut into wedges.

Share