November 30, 2012

Candy Cane Cookies

Christmas is my favorite baking season. I don't know what it is about this time of year but I love being in my kitchen making wonderful treats with a Christmas movie on the TV. There is something about this whole season that warms my heart.

I have wonderfiul memories baking Christmas cookies with my mom while growing up. We would make sugar cookies decorated with sprinkles, double dipped spritz cookies, and peanut butter bon-bons (my favorite). Once I was married I knew that I wanted to not only keep these fun baking traditions to pass on to my family (I need that bon-bon recipe, Mom!) but I also wanted to come up with favorites of my own; recipes that I pick and will be something that I can share with my kids one day.

One of my new favorites are Candy Cane Cookies. These are so much fun to make, and look impressive too. They are a little labor intensive so I prefer to make these when I have no other baking planned. They are my version from an original recipe from Good Housekeeping. You can their recipe here.

The start of this recipe is a basic cookie dough which can actually be revised to make 12 different cookies (so far I have made two of these versions and they both were really easy. Check them all out online). I made a few artistic changes to my version that I think really makes these cookies shine!

Candy Cane Christmas Cookies

Ingredients:
1 batch Basic Cookie Dough
1/4 teaspoon peppermint extract
Red food coloring
1 or 2 candy canes, crushed (I add a few shakes of red sprinkles to add more color)

Instructions:
1. Prepare Basic Cookie Dough. Divide dough in half. Add peppermint extract and red food coloring to one half. (You can use as little or as much food coloring you want; just depends on how vibrant you want these to be)
2. Preheat oven to 350 degrees. Wrap dough in plastic wrap and place in freezer for about ten minutes.
3. Remove dough from plastic wrap. Roll sections of red dough and plain dough and twist them together. Bend one end over to make a cane and place onto cookie sheet about 1 inch apart.
4. Bake for 11 to 13 minutes or until golden-brown. Transfer to a wire rack. I sprinkle the cookies as soon as possible with the crushed candy cane to make sure that it sticks.
5. Let cool and enjoy with a cup of hot cocoa!

I love, love, love these cookies! The recipe is so easy and it doesn't take much to make them look amazing. I hope you get a chance to try these and maybe add a new tradition to your Christmas baking.

Happy Holiday Baking!

November 29, 2012

3 pies in 4 hours

Thanksgiving has come and gone and I realize that I might be a little late in posting this but I wanted to share what I made for Thanksgiving dinner. My task this year was to bring dessert and I had settled on two pumpkin pies and my favorite apple pie. I thought I had found the pumpkin pie recipe I wanted to use a few weeks ago but I wasn't completely happy with what I had so I finally decided on using the recipe from the most obvious source: the recipe from the can of pumpkin!

I used my favorite recipe for the crust (see it here). I left it in the fridge for about 10 to 15 minutes which made it easier to work with. I discovered half way into making the crust that I was out of butter. I could have sworn that I had another four sticks in the fridge but I must bake too often.

Here is the recipe I followed for the pumpkin pie:

Libby's Famous Pumpkin Pie

Ingredients:
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz) Libby's Pure Pumpkin
1 can (15 fl oz) Nestle Carnation Evaporated Milk
1 unbaked 9 inch pie shell

Preheat oven to 425 degrees Farenheit. Mix sugar, cinnamon, salt, ginger, and cloves in a bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for an additional 40 to 50 minutes or until a knife inserted near the center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate.

Now, if you want, you can add a fun leaf cut out crust. I made another pie crust, rolled it out, and cut-out several different types of leaves using small leaf cookie cutters. I placed the leaves on a cookie sheet and set it in the fridge for about 10 minutes. Then I beat one egg with about a 1/2 cup of half and half (you can also use heavy cream) and brushed the pie crust with theegg wash. I took the leaves and pressed them onto the crust and then brushed them with the egg wash. I recommend doing this before you add the filling; I dropped a few and did my best to wipe off the filling. It wasn't too horrible but it's easier to do the crust first.

I really enjoyed making these pies and having the chance to get a little more creative with my pie crust. I was also really pleased with how the pumpkin pie tasted. I normally avoid eating pumpkin pie; the custardy texture of most pies just isn't my favorite. But these turned out really great and had a much different texture to them. I am not sure what the technical baking term is for that but I would say that they had more substance.

I hope everyone had a great Thanksgiving! Next up: Christmas cookies! Can't wait!





November 19, 2012

Poppy Seed Muffins

I love to bake for Ryan. I may have said this before but it's worth saying again. He is my favorite person to bake for. I love making him things he's asked for or surprising him with something new. And he is a great test subject; he graciously advises when something doesn't work and of course makes sure I know when he loves something. Even when I have epic fails he is always there encouraging me and helping me talk out what changes I want to try next time.

A few days ago Ryan suggested I try making poppy seed muffins. He even found a recipe to try so how could I refuse? He found it online at Betty Crocker. We finally had time last night and while we are still learning to work with each other in the kitchen the muffins were neither burnt or under baked so I consider our endeavour a success. He even came prepared: He had already read through some of the reviews and had ideas on how to make our own changes.

We decided to double the recipe. At some point, one of us added too much baking soda or the other added too much baking powder. Meh, oh well. It happens to me a little more often than I'd like to admit. But, we decided to roll with it. Tip of the day: Roll with it. You never know what awesome discoveries your mistakes will lead you too. And besides, life is too short to cry over spilled milk. Or over-measured baking soda.

The recipe was really simple. We were able to mix it all in a bowl. I enjoyed not needing my stand mixer for this one. We also skipped adding almonds to the top, of which neither of us are fans so it was a legit omission. And since we skipped the almonds we also didn't sprinkle the tops with sugar. I tend to skip that part of a recipe anyways. I'm sure the sugar would add a nice crunch to the topping but it really isn't needed.

I think these turned out awesome. My mom had given me jumbo baking cups since they didn't fit in her muffin pan. They fit perfectly in mine and with the doubled recipe we had just the right amount of batter to fill each cup. The muffins rose quite a bit and I think that had to do with our overmeasurement but the texture was fine. Ryan said they set up very well today and of course I forgot to pack one in my lunch. I can definitely see why people add lemon to these; the flavor blends so well with the almond and poppy seed. Ryan is a purest and prefers his poppy seed muffins lemon-less. But I do think it will be fun to try different combinations with the recipe. I'll have to let you know how that goes.

I also love that this is another at-home recipe for something we normally purchase. Any time I can bake something versus buying it from store is a huge budget saver for me. I can't wait to make these again. Maybe for a snowy Saturday morning sometime this winter?

Happy Baking!

November 18, 2012

Thanksgiving baking

Ah, the feast of thanks is upon us. And so is my favorite baking season of the year. This week is my busiest baking week of season and I have it all planned out. Not only will I be baking three pies for Thanksgiving (and of course my family favorite cheesy potatoes) but I will also be spending the weekend heralding in the Christmas season with a cookie baking session. I am so excited!

But first, Thanksgiving pie. My husband and I will be spending Thanksgiving with his family and I will be bringing dessert. Go figure, right? I have chosen to do two different pies this year. I got lucky on the pumpkin pie recipe because it yields two pies. Of course it came from Martha Stewart (I think I need to broaden my recipe sources. Eh, I'll get there). I will also be making my favorite apple pie, Apple Crumb Pie, which I made earlier this year.

I'm actually not a huge fan of pumpkin pie. However, there are some non-traditional options you can try if you're feeling adventurous. For example, pumpkin chocolate chip cookies. I made a batch of these earlier this month. Ryan had been asking for cookies and my mom chimed in with a request for something chocolatey. I really wanted to try something with pumpkin so this worked for all three of us. The recipe is found here and originally calls for a chocolate drizzle. I wasn't feeling up to the challenge of rigging a double boiler so I just added the chocolate chips right into the batter. A revision that saved time and still tastes good = success!

These turned out a bit more cakey than I like but they seemed to be a hit. I will have to have an experiment in texture one of these days. The trick I believe is in the amount of leavener you use. My domestic goddess mentor, Liz, has some knowledge on this that I have heard before but have not yet fully retained. I feel a lesson on baking soda versus baking powder is due. And I think I might add a little more pumpkin pie spice. I like my pumpkin desserts to have a bit more kick than these turned out to have. So an experiment in spices should be in the works soon, too.

I hope to hear all the great baking stories that I am sure will happen this week. Get in that kitchen, enjoy the time you have, work with your hands, and give thanks for the blessings our wonderful God has given us!

Happy Thanksgiving!

And Happy Baking!


November 7, 2012

A cook, a baker, and one yummy meal

Earlier this year I made cupcakes for my friend Michelle's birthday. I had mentioned to her that I love baking as much as she loved cooking and we both agreed that sometime in the future we should prepare a wonderful meal together. A few weeks ago our collaboration dreams became a reality. It was so much fun! We spent all day Friday planning and shopping and got together Sunday to prepare our meal.

On our planning day, we brought together recipe books and online links and compared notes on what we liked and didn't like from each recipe. We mixed and match different recipes from various cookbooks, both of us curious to see if our crazy combinations would work. We would have to wait for Sunday and just roll with it. Once our list was finalized we headed out to go shopping. I love shopping with Michelle. We made a great tag team. Plus, she didn't judge me for wanting to stop at Cost Plus World Market (sorry, Husband, I know it's crazy to force you to shop with me in those stores). Actually, it was Michelle's idea so in that way we are perfect for each other.

Our goal for this dinner was to make something simple and very Fall time appropriate but to also play with flavors we have never put together before. Here is what we made:

First Course
Homemade French Bread
Butternut Squash Bisque

Second Course
Roasted Herb Chicken with Hot Toddy Glaze (one of our gamble combinations!)
Apple-Cream and Brie Mashed Potatoes (another one that made us curious)
Broccoli Gremolata
To drink, Spiced Cider from Trader Joe's

Third Course
Snickerdoodle Cheesecake with Cinnamon Whipped Cream

What a meal! I was so excited about this menu. I couldn't wait for Sunday and to get started in the kitchen. I got the table set the day before and did my best to kid-proof the house. That meant all my candles were put up and away. I missed the air freshner which Michelle's youngest tried to eat but her husband caught him in time!

I made the bread and cheesecake in advance on Sunday so that the oven would be available for the chicken. The bread is a recipe Ryan found and it has become a fast favorite in our house. I will have to post about that one later to give it the justice it deserves. The cheesecake was simple and easy to make. I found it in a magazine at Michelle's and then lost the copy I purchased but thankfully I found it online. If anyone has family that loves snickerdoodle cookies this cheesecake is a fun, and delicious, variation.

Michelle arrived later and we got started immediately. I was pleasantly surprised at how easy it was to be in the kitchen with her. There was a flow to our work together. We sort of rotated around each other without really getting in the other's way. Other than the bread and dessert I made earlier we both had a part in every single dish. The smells coming from the kitchen were unbelievable. The only hiccup was the chicken. Once everything was prepared we realized the chicken didn't cook all the way through. Oh, well, cook and learn I guess. We allowed the chicken to fully cook and Ryan did the honors cutting into it. Finally, our meal was ready to enjoy.

The table was beautiful. Michelle brought pumpkin shaped soup bowls and they added the right pop of color to my white servingware. We have had the Habigs over for dinner before when their oldest (Heidi) was about a year old. She is now over two and their baby boy (Hank) is a year and a half. I have never had such a pleasant meal with friends. The kids were a hoot and a half. We talked about everything, from Heidi's love of broccoli to politics to Ryan's internships. Hank entertained us with all the new words he is learning.

It was an amazing meal, both in food and company. Of course, picture taking was for the most part forgotten. We were enjoying ourselves too much! I will definitely share some of our recipes in the future since many that we tried are being added to my favorites list.

I hope everyone enjoys this time year, gathering together and giving thanks for the blessings God has given us. I am so blessed to have a friend who loves to cook and who I love to cook with. Thank you, Michelle, for hanging out with me, for being so easy to talk to, and for cooking with me.

Happy Baking!