Ho, Ho, hmmmmm

Dear Mom,

They did NOT look like this on Pinterest.

Love,
Kim

Emergency Substitution

Dear Mom,

When you don't have the wooden pick you need for that part of the recipe that says "or until a wooden pick inserted into the center comes out clean",

a size 1 bamboo sock needle (clean) works just fine.

Love,
Kim

Scones

Dear Mom,
Every year I agonize over what sort of baked goods to give my neighbors for Christmas. I can knit under pressure but cooking and baking under pressure doesn't work for me. Plus I am surrounded by good cooks. I cannot compete with their delicious cookies, candies and that mouth-watering spiced pumpkin nut bread that Michelle brings over every year. (There might be a cul-de-sac riot if Michelle did not make that bread.)
Finding the right recipe that is tasty/easy/holiday-ish but not a duplicate of what my neighbors are already baking has been my annual challenge. I even pressure myself further by feeling that I should have a "signature holiday treat" for my neighbors.

A few weeks ago I stumbled across this recipe for "Super Simple Scones" in the Harvest Kitchen Gooseberry Patch Cookbook. I have grown to love these cookbooks. They are full of recipe winners and completely support your theory that any cookbook that tells the name of the person contributing the recipe is bound to be filled with only the best recipes. Nobody wants their name associated with a bad recipe.
The Young Lady and I have given this recipe several test drives. We've made several variations and can think of more to try. We haven't had a bad scone yet.
This year my neighbors will be receiving a cloth-lined basket filled with a variety of scones. And if all goes as well as I hope it will, this may become our annual gift.

Super Simple Scones
makes 8

1 1/2 cups biscuit baking mix ( We used Bisquick)
3/4 c. whipping cream

Optional ingredients: orange zest, lemon zest, dried fruit, chocolate chips, cinnamon, etc.

That's it! Can you believe it!?

Place biscuit mix in a bowl and slowly stir in cream. Turn mixture our onto a floured surface and  knead in optional ingredients. Roll and shape into an 8- inch circle. Cut into 8 wedges. Bake on an ungreased baking sheet ( I always use a silpat) at 425 degrees for 8-10 minutes.

So far, my favorite combination of optional ingredients is the zest of 1 lemon and 6 oz dried blueberries.  The chocolate chip scones were gobbled up quickly and I was afraid there might be a fight over the butterscotch chip scones. We've also made cinnamon raisin scones, cranberry scones and a cranberry/orange zest combination.
The recipe is easily doubled. In fact, I think we've doubled it every time and divided the dough so we could make several combinations with one batch.

Love,
Kim

Dog Park Days

Dear Mom,
Well, it happened again and another week flew by. I hope this doesn't become a habit. This week I did keep the house clean, though....or as clean as 2 dogs will let it be.
Now that the weather is behaving like it should (Except for the rain part. We need the rain. Even my crabgrass is struggling.)  our visits to the dog park have lasted longer and more dogs have been there to play. Patsy has a special friend. His name is Ace and he is a 2 year old chocolate lab.He and Patsy....well, they love each other in a dog sort of way.

Ace's mom and I have exchanged email addresses so we can easily arrange play dates and coordinate our dog park visits.

Patys now knows the word "Ace" and the phrase "Dog park". "Dog Park" may be a better motivater than "cookie".

And while Ace and Patsy race around and burn off loads of energy, good ole Bumper sniffs around and marks all the territory as his, finds some shade, barks when the wild ones get too close, and generally avoids the action.

In June, the water level was where Ace and Patsy are standing.

Plus, Ace's mom usually has a few treats in her pocket which are smuggled to Bumper when the others aren't looking, and it didn't take him too long decide that she just might be his new best friend.

My knitting needles are clicking away, too, and I am making really good progress on Baby Cables and Big Ones, too. I think I am gonna really, really like wearing this sweater.

Last night I reached the point in the pattern where the designer suggests trying the sweater on to check for fit, which I have, and so far, so good. I'll divide the sleeves and the body next and what you see above will start looking more like a sweater and less like a poncho. The weather isn't just good for the dog park. It's been perfect knitting weather, too.

Love,
Kim

p.s. I made Jayme's Psalm Blessed Apple Crisp, and it may be....no IT IS... the best apple crisp recipe EVER. I had everything I needed on hand and the really good part was that I could walk out into the back yard and pick the apples I needed right off the tree!

Fingerpainting and Brownies

Dear Mom,
Today marks the first day of the last full week of summer vacation.  And the weather is beautiful.  Perfect for fingerpainting.

and brownies.

Double Chocolate Espresso Brownies

1 1/4 cups all-purpose flour

1/4 tsp. baking soda

1/8 tsp. baking powder

1/8 tsp. salt

14 oz. semisweet chocolate squares, finely chopped (I use Scharffenberger; expensive but oh! so! worth it!)

1 cup sugar

1/2 cup butter

1/4 cup light corn syrup

1/4 cup brewed espresso (Starbucks, of course!)

3 large eggs

1 Tbsp. vanilla extract

1 cup coarsely chopped nuts (I used hazelnuts)

6 oz. dark chocolate, coarsely chopped (Scharffenberger again)

Coat a 9x13-inch pan with cooking spray.  Line pan with aluminum foil, allowing ends to hang over short sides of pan.  Tuck overlapping ends under rim on short sides.  Coat foil with cooking spray; set pan aside.

Combine flour and next 3 ingredients in a small bowl.  Place chopped semisweet chocolate in a large bowl; set bowls aside.

Combine sugar and next 3 ingredients in a saucepan.  Cook over medium heat, stirring constantly, until sugar and butter melt and mixture comes to a rolling boil.  Remove from heat and pour over chopped chocolate in bowl; let stand 2 minutes without stirring.

Beat chocolate mixture at low speed with an electric mixer until chocolate melts and mixture is smooth.  Add eggs, 1 at a time, beating well after each addition.  Add flour mixture; beat at medium speed until well blended.  Stir in vanilla, hazelnuts and dark chocolate.  Spoon batter into prepared pan, spreading evenly.

Bake at 325 degrees for 38 to 40 minutes.  Cool completely in pan on wire rack.  Cover and chill at least 2 hours.

Carefully invert brownies from pan, using overlapping foil as handles; remove foil.  Invert brownies again on a cutting board; cut into squares or circles.  Drizzle with mocha syrup (I used Starbucks again!)

Next week school starts.  I have really, really loved my kids extra much this summer.  We did a LOT of swimming, baking, playing and dancing.  I will miss hangin' out with them.  So we will spend our last 10 days of summer vacation playing harder.  More.  Washing the car.  Listening to music.  Laughing and loving.

Enjoy your days . . . .

Love,

Wendy

MMMMMMMMore Baking

Dear Mom,

We have been busy baking (and eating!) our Farmers' Market blueberries and peaches.  Blueberry Muffins and Peach-a-Berry Cobbler were yesterday's treats.  I got the recipes from Acorn Farms and share the Peach-a-Berry Cobbler recipe here.  OH. YUM!!!  My favorite cobbler so far . . . .

Peach-A-Berry Cobbler

1 cup all-purpose flour

1/2 cup granulated sugar

1 1/2 tsp. baking powder

1/2 cup milk

1/4 cup butter

1/4 cup packed brown sugar

1 Tbsp. cornstarch

1/2 cup cold water

3 cups (approx. 5) fresh peaches, sliced and peeled

1 cup fresh blueberries

1 Tbsp. butter

1 Tbsp. lemon juice

100% TLW (Tender Loving Wendy = cinnamon-sugar-nutmeg sprinkles for top)

For topping: stir together flour, sugar and baking powder.  Add the milk and butter all at once.  Stir until smooth; set aside.

For filling: in a medium saucepan, stir together brown sugar and cornstarch, then stir in water.  Add peaches and blueberries.  Cook and stir over medium heat until thickened and bubbly.  Add 1 Tbsp. butter and lemon juice and still until butter melts.  Pour into a 1 1/2 qt. ungreased casserole dish.  Spoon topping in mounds over hot filling, then spread evenly over filling.  Sprinkle with 100% TLW.

Bake cobbler in a 350-degree oven for approx. 35 minutes.  Serve warm with ice cream!

Enjoy!

Love, Wendy

From My Kitchen

Dear Mom,
We hit the Farmers' Market on Friday and came home with 25 pounds (a bushel?) of fresh peaches.

Besides snacking on fresh peaches, we have baked 3 peach cobblers which we shared with friends and neighbors and 2 batches of baked peaches.  More cobblers, peach muffins and peach ice cream on the baking list soon!!

Peach Cobbler

4 cups peeled, sliced fresh peaches (approx. 6 peaches)

2 cups sugar, divided

1/2 cup water

1/2 cup butter

1 1/2 cups self-rising flour

1 1/2 cups milk

100% TLW

(TLW= Tender Loving Wendy, otherwise known as the cinnamon-sugar sprinkling for the top)

Preheat oven to 350 degrees.

Combine the sliced peaches, 1 cup of sugar and water in a saucepan.  Bring to a boil and then simmer peaches for 10 minutes.  Remove from heat.

While the peaches are simmering, place butter in a 3-qt. casserole dish and place in oven to melt.

Mix remaining 1 cup sugar, flour and milk VERY SLOWLY (to prevent lumps).  Pour mixture over melted butter.  DO NOT STIR.  Pour fruit on top, gently pouring in syrup.  Sprinkle the top with TLW.  Batter will rise to top during baking.

Bake for approx. 45 minutes.

Serve warm with ice cream or fresh whipped cream!

(Especially good at about 2:30 in the afternoon)

Enjoy your lazy summer days!

Love,

Wendy

New Year's Resolutions

Dear Mom,
Happy New Year!  January 1 is always a time for reflection, rest, resolutions.
I'm not resolving to lose weight; I eat healthy and exercise daily.  I'm not resolving to save more money; we are extremely frugal (read:  cheap); I'm also not resolving to find the love of my life this year; I already have one of those, thank you very much.
My resolutions are more of the reflection-type.  I would like to actually knit with the yarn I have in my home already.  Oh the sweaters, socks and mittens that are just waiting to be made!  I would like to actually sew with the fabric I already have!  Oh the Amy Butler skirts, blouses and purses that are just waiting to be sewn!  I would like to actually paint the dining room with the paint I bought in August when I foolishly thought that since swim team was over, I'd have time to paint!  Same with the bedroom.  I would like to actually read those books that are waiting by my bedside.  I would like to be a bit more organized and try to control the clutter (read:  junk!) that comes into the house.
I have also decided to make a special cookie every week.  I love to bake.  I bake daily.  I bake with the kids and I bake for therapy.  I usually share my baked goodies with friends and neighbors.  I am going to share with you a different cookie that we have baked each week.  Starting today, on the day of all things new, this week's cookie is a white chocolate chip craisin cookie.  Serve them on your favorite polish pottery plate and eat them warm.  They go especially well with Monopoly.

White Chocolate Chip Craisin Cookies

3 c flour

1 tsp soda

3/4 tsp salt

1 c unsalted butter

1 c brown sugar

3/4 c sugar

2 eggs          

1 Tbls vanilla

1c crasins

1 1/2 c white chocolate chips

1 c chopped nuts (I use whatever kind of nut we have in the pantry!)

Preheat oven to 350F and line baking sheets with parchment paper.

Cream butter and sugars until fluffy. Beat in the eggs and vanilla.

In a separate bowl, combine the flour, baking soda, and salt.

Slowly add the flour mixtures to the cream mixture. Stir until almost incorporated. Add the crasins, white chocolate, and nuts. Mix until everything is just together.

I rolled into heaping spoonfuls and bake at 350F for 11 minutes.

May your new year be filled with much happiness, love, laughter and cookies!

Love,

Wendy

Mmmmmmm

Dear Mom,
Okay, okay.  I confess.  These brownies were made from **gasp** a box.  And who can resist purple and green ghoulish M&Ms?!?!  Don't the M&Ms alone just make you want to giggle?  Or do a happy dance?!  I did make the buttercream frosting.  For a  birthday cake.  And it was just going to waste in my fridge.  It was begging to be eaten!  And I am not eating the entire pan of brownies by myself--I gave a few to the neighbors.
It's just one of those warm brownies with fun M&Ms kind of day!
Have a good one!
Love,
Wendy

Plums

Dear Mom,

I think I may have been overcome with cider fumes when I came home from the apple orchard with not just the apples and cider I drove out there to get, but a half peck of plums.

Plums remind me of climbing the trees at Missy's house and eating them up there in the branches.

Last spring, or was it summer? I got this cookbook and I am counting on it to provide me with something to do with these plums other than eat them plain.

For dessert tonight, I tried the Vanilla-Spiked Plum Galette. I made it exactly as I was told, with no substitutions or shortcuts. Sometimes I have Betty Crocker delusions, but certainly not Julia Child delusions, and I think I can improvise or make changes to recipes. And many times I rush through recipes, or rather, rush the recipe along, not taking the time I sometimes should.. Sometimes this works fine but more often I am left to wonder why it all didn't work out so well.  I get ahead of myself and then realize, too late, that I forgot something.

So, I specifically went out to buy the fine sea salt and vanilla beans that the recipe called for, but were not in my cupboard. Luckily I found them both in the regular old grocery store without too much searching. (I did have to ask for the manager's help, but this turned out to be a good thing because 2 other people in my aisle needed him, too, so I actually helped a lot of customers today.) And I took my time and did all the steps in order.

The results were delicious, even though my galette dough (which I would describe as a sturdy pie dough) was not tough enough to hold in the fruit juices and the kitchen got a tad smokey. And the baking sheet is not really pretty to look at and may need to soak for several days to get all the black baked on juices cleaned off. I will try correcting the galette dough issue and make this again, though.

My Hero and I decided the results were tasty enough to have a second piece, and I decided that mine would be perfect with a cup of hot tea. It was.

 

One really nice thing about this is that there is little sugar added, letting the natural sweetness and flavors of the fruit come through.
The recipe, however, barely made a dent in my plums. Thankfully there is a recipe for a Stone Fruit Slump, and one for Stone Fruit Tea cake and one for Stone Fruit Upside-Down Cornmeal Cake....
Love,
Kim

Cupcakes and a little bit of WOW

Dear Mom,

I have a new favorite cookbook. Martha Stewart's Cupcakes. I have baked several cupcake recipes so far and LOVE every bit and morsel of cupcake I eat --- er, um bake, I mean!!

Upon special request from a neighbor, this weekend I baked the Jumbo Cream-Filled Chocolate Cupcakes. These cupcakes are WOW!

I whisked my dry ingredients and fell in love with the beautiful chocolate color. mmmmm

I mixed and beat my dry ingredients with my wet ingredients. And yes, I beat with a rubber spatula instead of a mixer. I just like the feeling . . . . crazy, I know. More love.

Bake for 25 minutes. Let it cool on the rack for 5 minutes. Baking chocolate smells love.


Turn cupcakes out onto the wire rack and let them cool completely. Almost can't stand it love.

Okay, Mom, ready for the WOW factor?!?! I cut the bottoms out of the cupcake and filled them with a heavenly, divine marshmallow cream filling!! After filling, I replaced the bottoms and . . . .


decorated the tops. WOW!!

The cupcakes were fun to bake. The recipe may seem labor intenstive, but not really. And in today's world, it feels so nice to share a little WOW with friends and family!

I think the only thing left to really say is . . . . . . mmmmmmmmmmmmmmm WOW!

Love,

Wendy

When Life Gives You Lemons

Dear Mom,

My summer has not turned out in any way like I thought it would. It was a summer of changes and growth. A summer of lemons . . . . I chose to spend my morning baking LEMON BREAD!!!

Do you remember this recipe? It's from little Carresa Rogers, who is not so little anymore. She is probably married and may have children of her own!! The recipe is incredibly, laughably easy and yields the most delicious loaf of bread. The kitchen was abuzz with activity as the Diva gathered ingredients, Pipsqueak stirred, and the Teenager hung around with several friends, pretending not to be interested in the wonderful smells coming from the kitchen . . . .

Lemon Bread

1/2 cup vegetable oil

1 cup sugar

grated rind of 1 lemon

2 eggs, beaten

1 1/2 cups flour

1/2 cup milk

1 tsp. baking powder

1/2 tsp. salt

After baking:

juice of 1 lemon

1/4 cup sugar

Mix all ingredients together. Pour into greased loaf pan. Bake at 350 degrees for 50 minutes. The top will crack. Remove from pan. Blend together the 1/4 cup of sugar and lemon juice. Brush top and sides of loaf with it while bread is still warm. Enjoy!

Seriously?! If you bake this bread for friends, family and/or neighbors, make sure you do not let them know how easy this bread is to bake!! Trade this bread for a homemade cheesecake or a souffle. Maybe go for an entire homemade dinner!

And when your summer gives you nothin' but lemons, please pass me more lemon bread!

Love,

Wendy