Zucchini Mini Muffins

Published on by Dawn4 Comments

Zucchini Mini Muffins

I am tired – and I am cranky.  That is not a good combination for a blog post…but I am going to plow through it anyway.  Cooking often helps alleviate my stress, let’s see if writing about it does the same.

Do you ever have hunches that you can’t substantiate?  For me, it happens all the time.  For a very analytical person, I tend to sense things extremely well.  The problem is, because I am so analytical, unless I have data to back up my suspicions, I don’t often act until I can find the proof.  Of course this doesn’t always work to my advantage – sometimes I wait until I am too far deep into the hole – and it is hard to climb your way out at that point – proof or no proof.  I am finding myself in one of those situations right now, and it is not pretty.  I need to find some foot holes, and create a plan to crawl out.  I am about half-way there, and there are two paths to take.  I sure do hope I take the right one.

I have mentioned this before – but I also have a good sense about recipes.  I remember talking to friend about that – I felt that I was very lucky with recipes.  Most of the recipes I try actually come out quite well.  She told me it wasn’t luck – I was good at reading recipes.  I didn’t realize that was a skill – but I am starting to realize that it is.  While I am reading a recipe, I am making it in my brain, and there are times when I can actually taste it.  Now – back to reality – not everything turns out tasting like it did in my head.  There are times when I am off – for the better, and for the worse.  Sometimes I tear out a recipe thinking it will be good – and it turns out to be just amazing.  I love when that happens.  The opposite is not such much fun.

I saw this recipe in Cooking Light – and I knew they would not be as good as my tried and true Zucchini Bread recipe, that I have been making for 20+ years – but I thought these would be good – and they were terrific.  Mostly because they were bite sized.  They were so easy to pop in your mouth, that they didn’t last long in our house.  I think the girls ate about 5 each for breakfast the next morning, they just couldn’t stop.  I can’t complain when they are getting a green vegetable in first thing in the morning.

Well – that’s it for me – thanks for the diversion – I need to go work on my exit strategy.  I wish I could just cook my way out of this one…unfortunately not this time.

Ingredients

  • 6 ounces all-purpose flour (about 1 1/3 cups)
  • 1/2 cup packed dark brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 2/3 cup shredded zucchini (about 1 medium zucchini)
  • 3 tablespoons canola oil
  • 2 tablespoons butter, melted
  • 2 tablespoons 1% low-fat milk
  • 1 teaspoon vanilla extract
  • 1  large egg, lightly beaten
  •   Cooking spray

Preparation

Preheat oven to 400°.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a large bowl. Combine zucchini and next 5 ingredients (through egg) in a small bowl; stir with a whisk. Add zucchini mixture to flour mixture, stirring batter just until combined. Divide batter evenly among 24 miniature muffin cups coated with cooking spray. Bake at 400° for 10 minutes or until a wooden pick inserted in center of muffins comes out clean.

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Asparagus Soup

Published on by Dawn2 Comments

Asparagus Soup

This is an exciting time.  The countdown has begun to the last day of school – less than 10 days to go;  the first week of Junuary has greeted us with sunshine and warm temperatures (I swear everyone had a little extra bounce today in their steps) and asparagus is still selling at a decent price in the markets.  All year I wait for my favorite veggies to go on sale…asparagus and artichokes.  My rule of thumb for my green goddesses is to start looking after St. Patrick’s day (the green holiday), and by the time it is berry season they are gone – but at that point we are talking about berries…so onto something bigger and better. This year I have really been enjoying the asparagus. In fact, my children have also become connoisseurs.

The other week my husband went to the market with my younger daughter, and one of the items on the list was asparagus.  My husband was eyeing up the stalks, and chose what he thought was a decent bunch.  My younger daughter took one look and started lecturing him on the correct diameter of asparagus stalks.  I love it, at 7 years old, she is already an expert.

Unfortunately we have eaten so much asparagus lately, my kids have started to hold up the white flag.  I have tried to take a positive spin on that and think of it as a challenge.  What else could I do with those delicious green stalks that would make them happy?  Well, I thought about pasta with asparagus cream sauce, that was until I saw this recipe in the Parade Magazine for Asparagus Soup.  What intrigued me most about this recipe was the use of evaporated milk.  What a great addition.  I have made asparagus soup without milk or cream, but I love the creaminess that it brings.  The girls loved it too.

As asparagus season comes to a close, don’t you want to try something new?  Isn’t it time to shake things up a bit?  I know I’m ready for that.  And a sunny Junuary might just give people the energy and inspiration to do so.

Ingredients

  • 2 pounds asparagus
  • 3 tablespoons olive oil
  • 1 cup chopped onion
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 5 cups reduced-sodium chicken broth
  • 1/2 cup evaporated 2% milk
  • 1 teaspoon fresh lemon juice
  • parmesan cheese, grated

Preparation

Trim the woody ends from the asparagus; reserve tips of 8 spears.  Cut the remaining asparagus into 1/2-inch pieces.

In a large saucepan, warm the olive oil over low heat.  Add the onion, celery and carrot; cook 3 minutes.  Add the garlic, and cook one minute.  Add the asparagus, salt and pepper and cook 5 minutes.  Add the broth and simmer, covered for 20 minutes.  Blanch the asparagus tips in boiling water for 3 minutes.  Drain.

Puree soup either using an immersion blender (easiest) or in batches in a blender.  Return to the saucepan over medium heat and add evaporated milk and lemon juice.  Warm though – although don’t let simmer.  Top with tips and add a sprinkle of parmesan cheese.

Serves 4

For a printer-friendly version of this recipe, please click here:  Asparagus Soup

Cucumber Pimm’s Cup

Published on by Dawn6 Comments

Pimm's Cup

I cannot believe that it has been a year since I wrote about the “100 days of May” – and here we are, right back at it.  I am in the middle of a marathon of sorts – the marathon to get to the end of the year.  Only two more weeks to go…will I actually make it?  Only time will tell.

My husband and I are still obsessed over cocktails – it is a phase we have been going through for a while now.  For me, it is a lot like cooking.  I love finding different flavor combinations that go really well together.  Unfortunately it is not something we do often enough – but it certainly is fun.  My girls have also gotten into the spirit of things, and whenever I made up a new cocktail for us – I try to make a non-alcoholic mock tail version for them – they love it.

When my husband was growing up, his mother was what we call a “Super Mom” – she stayed home, was very involved with their activities, and loved to host all the neighborhood kids and moms.  Years ago we were at a restaurant and we saw Pimm’s Cup on the menu – and it reminded him of his mother.  She was quite the tennis player when he was young – and I guess Pimm’s Cup was a drink she served her friends after playing tennis.  I have been looking for an excuse to make the drink ever since.  When I saw it in Cooking Light the other month, I was so excited to put it in the recipe pile.  Of course a drink like this is screaming for a hot and sunny day – which we don’t get very often in sunny Seattle – but I just couldn’t wait.  I made it the other weekend for Book Club, during a sun break – and I thought it was delicious.  It is not a strong drink, but nice and thirst quenching.  The recipe below also lends itself very nicely to making a non-alcoholic version – just omit the Pimm’s Cup, and you will have a wonderful drink that everyone can enjoy.

So – as we approach Junuary in Seattle – I hope that the rest of the country is gearing up for summer.  And, if you are stuck in the “100 days of May,” don’t fret – school will be out soon, and then comes a whole bunch of new races.  During a marathon it is important to replenish – it’s the only way to finish strong…

Ingredients

  • 2 cups prepared lemonade
  • 1  large cucumber, cut into 1/2-inch-thick slices
  • 1 cup Pimm’s No. 1, chilled
  • 1 cup ginger ale, chilled
  • 6  cucumber spears (optional)
  • Mint leaves (optional)

Preparation

Combine prepared lemonade and cucumber slices in a large pitcher. Refrigerate for 8 hours or overnight.

Add Pimm’s and ginger ale to pitcher. Pour 1 cup mixture into each of 6 ice-filled glasses. Garnish with cucumber spears and mint leaves, if desired.

Serves 6

For a printer-friendly version of this recipe, please click here:  Cucumber Pimm’s Cup

Emerald Asparagus Deviled Eggs

Published on by Dawn13 Comments

Asparagus Deviled Eggs

I love hard-boiled eggs – I love everything about them.  I love making egg salad out of them, I love making deviled eggs, and I love just eating them plain with a little bit of salt.  I always have these grandiose plans of whipping up a bunch of hard-boiled eggs over the weekend, and then I can eat them all week.  Right – like that has ever happened.  I know it is easy, but who has time for that?  I remember when I was younger, I was at a friend’s house before Easter, and we were decorating eggs.  I asked if she had hard-boiled them, and the answer was yes.  I was over the moon when she told me I could take some home after we had decorated them.  Since I didn’t celebrate Easter, I didn’t feel bad at all about digging right into them at soon as I got home.

When my husband and I moved to Seattle, one of the biggest disappointments for us moving from Denver – was the airport.  Denver had just built an amazingly modern new airport – and Seattle’s airport looked old and completely dated.  Trying to find some decent food before flying was nearly impossible.  That was before they started renovating the airport a few years ago.  Little at a time they have updated all of the terminals – and my favorite section is when you come through the main security gate.  There are all sorts of fun places to eat – mostly specialties of Seattle.  My favorite is Dish D’Lish.  I can always count on getting some good food there to bring on the plane – in particular the hard-boiled eggs that come two to a package – with a little – wait for it….BACON SALT!!!  It is just ridiculously good, and now a staple for me whenever I fly.  I just couldn’t understand why I couldn’t get these packaged hardboiled eggs in the store?  Fortunately Trader Joes was thinking the same thing – and now I can get them 6 to a package – and believe me, they are now a staple at our house.

The other week I was flipping through The Seattle Times Pacific Northwest Magazine, and I found this recipe from D’Lish Deviled Eggs by Kathy Casey.  This is the name of her new Deviled Eggs Cookbook that she was promoting.  I couldn’t wait to give these a try.  Two of my favorite foods all packed into one.  I made these for my daughter’s book club last weekend, and even some of the kids liked them.  I absolutely loved them – the asparagus was just a delicate flavor in the center, and I used light sour cream and light mayonnaise since that was all I had in the house.  The leftovers were the perfect treat for the rest of the week – and would you believe I never even had to hard-boil an egg?  Gotta love that…

Ingredients

  • 1 dozen hard-cooked eggs
  • 12 spears baby asparagus, bottoms trimmed
  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1 teaspoon finely minced fresh mint

Preparation

In a medium pot, bring 4 cups of water to a boil, then add the asparagus and quickly blanch for 30 seconds. Immediately remove the asparagus from the boiling water and run under cold water to stop the cooking. Drain well. Cut off the tips, slice the tips in half lengthwise and reserve for garnish.  Slice the stems (you should have about 1/2 cup) and purée in a food processor with the mayonnaise, sour cream, lemon juice and salt, until smooth.

Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the white halves on a platter, cover and refrigerate.  With a fork, mash the yolks to a smooth consistency. Add the puréed asparagus mixture and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Stir in the mint and onion. Taste and season accordingly.

Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg-white halves. Or fill the eggs with a spoon, dividing the filling evenly.  Top each half with one of the reserved asparagus tips.

Makes 24

For a printer-friendly version of this recipe, please click here:  Emerald Asparagus Deviled Eggs

Turkey Lettuce Wraps with Peanut Sauce

Published on by Dawn3 Comments

Turkey Lettuce Wraps 2

I am a little under the weather…it doesn’t happen very often, and when it does, it is almost impossible for me to slow down, but I am trying.  I am actually waiting for my kids to finish reading so I can go to bed – they hate it when I got to bed before them – and they don’t really understand the concept of their mom being “sick.”

In my last post, I lamented on making lunches…and now isn’t it ironic that my older daughter just entered a “Healthy Lunchtime Challenge” that Michele Obama and Epicurious.com sponsored?  Our dear friend Arla won this last year – she was the representative from Washington State that got to fly to the White House and meet Michele Obama!!!  We are still so proud of her – and it inspired my daughter to enter this year.  I know her chances are not great, but I was proud that she tried.  I wish I saved the essay she wrote for the contest – but I will try and explain it the best I can.  Basically she used to buy hot lunch every once in a while – that was until she realized how horrible the lunches actually were.  One time she ordered Chicken Teriyaki, and she said it had no flavor, and no color – other than brown and white (rice).  She wanted to create something healthy and colorful, that would be fun to eat.

I made lettuce wraps a while ago for dinner one night – and the girls were both skeptic, but they tried them, and LOVED them!!  So that was her inspiration.  She changed the recipe to meet her flavor needs (nothing spicy), and made sure it was made with lean ground turkey and brown rice.  She also mentioned if her cafeteria could serve food like this everyday – she would be running to be first in line.

So – here’s to school lunch of the future…and I think the girls are done reading – so off to bed for me!

Ingredients

Sauce

  • 1 teaspoon canola oil
  • 1 tablespoon minced shallot
  • 1/3 cup water
  • 2 tablespoons creamy peanut butter
  • 4 teaspoons hoisin sauce
  • 1 tablespoon fresh lime juice

Filling

  • 1  pound of ground turkey breast
  • 1 tablespoon canola oil
  • 6  thinly sliced green onions (about 2/3 cup), divided
  • 1/2 cup chopped fresh cilantro
  • 3 tablespoons lower-sodium soy sauce
  • 1 teaspoon grated fresh ginger
  • 2 teaspoons sugar
  • 1 cup thin sliced red peppers
  • 1 cup shredded carrots
  • 2 cups hot cooked brown rice
  • 8  Bibb lettuce leaves

Preparation

To prepare sauce, heat a small saucepan over medium heat. Add canola oil to pan; swirl to coat. Add shallot, and sauté for 2 minutes. Add 1/3 cup water, peanut-butter and hoisin, and stir with a whisk. Bring to a boil; cook 1 minute. Remove from heat; stir in lime juice.

Heat a large nonstick skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add 1/3 cup green onions; sauté 1 minute. Add ground turkey; sauté until browned, stirring occasionally. Add 2 tablespoons cilantro, soy sauce, ginger, sugar; sauté 1 minute. Remove from heat.

Spoon 1/4 cup rice into each lettuce leaf. Top with about 1/2 cup meat mixture; sprinkle with green onions, peppers and carrots. Serve with sauce.

Raspberry Jam

Published on by Dawn7 Comments

Raspberry Jam 2

When my kids were in day care – I had no idea how lucky I was that I didn’t have to provide food.  The day care they went to served breakfast, lunch and a morning and afternoon snack – all cooked on the premises by “the cooker” as my girls called her.  It was my older daughter that coined the phrase, and it stuck – and to this day, it still makes me smile.  When my girls started school – I was actually excited to start making them lunches.  That lasted a few weeks.  Years later, it is one of the chores I dread the most.  I have run out of ideas, and feel like I am giving them the same things day after day.  They are always asking me to pack their thermos, but the problem is that I have to be home in the morning (with some extra time) to do that – and normally I leave so early in the morning that I pack their lunches the night before.

My older daughter is a cold-cut person – she just wants her meat and cheese – hold the bread.  My younger daughter on the other hand, is all about the bread – and wants peanut butter and jelly every day.  That was never something I liked as a kid, and my older daughter is the same way.  I would ask for a PB&J, hold the J.  What I realized recently is the bread is important, but the jelly is critical.  She has become quite the jam/jelly aficionado – I think I have mentioned this before on the blog, but she refuses now to eat any jam/jelly that is not homemade by me.  I have ruined her for life.  Her favorite?  She has lots of favorites, including this raspberry jam from Food in Jars.  As you can see by the jar, there was hardly any left to take a picture of!  I wasn’t able to make a big batch the first time – but let me tell you – as soon as the raspberries show up at the fruit stand down the street – I will be making jars of this stuff.  Enough to last for months – because she loves it that much.

If anyone has any interesting ideas of lunches for my kids, I would love to hear them.  I have 10 lunches to make, just this week – OH WAIT!!  No school on Friday – hooray for that, and only 8 lunches to go until the weekend!!

Blog update…I thought I lost the original pictures that I took of the jam, but somehow they appeared!  Now you can see the full jar below.

Ingredients

  • 6 cups crushed raspberries (about 2 dry quarts)
  • 4 cups of sugar
  • 1 lemon, juiced
  • 1 packet (3-ounces) liquid pectin

Preparation

Fill your canning pot with water and begin to bring it to temperature. Wash your jars and rings in warm soapy water and set aside. Put your lids in a small pot of water and heat (but do not boil) in order to soften the sealing compound.

Combine the crushed berries and sugar in a large pot and stir to combine. Bring to a boil over high heat and stir frequently until all berries have broken down and the bubbles look thick and viscous, about 15-20 minutes.  Add the pectin and lemon juice and bring to a rolling boil for a full five minutes.

Turn off the heat under the jam and fill jars. Wipe rims and apply lids. Screw on the bands and lower into the water. Process in the hot water bath 10 minutes. When time is up, remove from water and cool on the counter. When the jars are cooled, check the seal by pressing on the top of the jar. If there’s no movement, the jar has sealed. Store up to one year in a cool, dark place.

Makes 4 pints.

For a printer-friendly version of this recipe, please click here:  Raspberry Jam

Raspberry Jam

Tomato and Mozzarella Risotto

Published on by Dawn13 Comments

Tomato Mozzerella Risotto

Did you ever feel just a little too comfortable for your own good?  For example, in cooking.  I do so much cooking and baking, every once in a while I let my guard down, and I have a failure that definitely could have been avoided, with a little more vigilance.  It is definitely a hard concept, and one that often needs constant reminding.  Then I think about my children…and how it is best to start young with that lesson.

My older daughter plays softball – and her team is really good this year.  They are actually undefeated, if you can believe it.  At this point, with their 8+ wins, I can see they are starting to be a little over-confident.  The other night they really got a scare – a team that they had beat 19 to 0, came back in their next game to tie it at 5 runs.  I could tell they were a little nervous – and it was a good thing.  I still cheer loudly at every game – but I worry about them heading to the play-offs if they stay undefeated.  Aside from the expectations they will have – the other teams will be playing their hearts out.

Obviously though, it is a hard lesson to learn.  The other weekend I made some more rhubarb jelly – and I had some pectin left over from last season.  I was feeling pretty confident with my jelly making abilities – and would you believe the jelly never really set?  It is fine if you stick it in the refrigerator, but it is not my normal product.  I should have known better than to use that pectin, and that if it failed the plate test at over 220 degrees, there was probably something wrong.

Fortunately this risotto from Cooking Light is kind of dummy proof.  I made this for the girls after a long day, when my husband was away.  I was definitely not all there when I was making this, and it took me by surprise how good it actually was.  I had to run and grab my camera and take a shot of it – which I had no intention of doing.  It was also a big hit with the girls, even with the spinach – score.  So – the next time you are not feeling completely on top of your game – don’t worry about pulling this out for dinner.  Even if you are over-confident – the results will not disappoint.

Ingredients

  • 3 1/4 cups organic vegetable broth
  • 1 tablespoon unsalted butter
  • 1/2 cup finely chopped onion
  • 1 tablespoon minced fresh garlic
  • 1 1/4 cups uncooked Arborio rice
  • 3/4 cup canned crushed tomatoes
  • 2 ounces chopped fresh mozzarella cheese (about 1/2 cup)
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 2 cups torn fresh baby spinach
  • 1/4 cup finely chopped fresh basil
  • 4 teaspoons extra-virgin olive oil, divided

Preparation

Bring vegetable broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Melt butter in a large saucepan over medium heat. Add onion and garlic to pan; sauté 2 minutes or until onion is tender, stirring frequently. Add rice to pan; cook for 1 minute, stirring constantly. Add 1/2 cup broth to rice mixture; cook for 5 minutes or until the liquid is nearly absorbed, stirring constantly. Reserve 1/3 cup broth. Add remaining broth, 1/4 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 22 minutes total). Stir in tomatoes; cook for 1 minute. Add cheese, pepper, and salt to rice mixture, stirring constantly until cheese melts. Remove from heat; stir in reserved 1/3 cup broth, spinach, and basil. Place 1 cup risotto in each of 4 shallow bowls. Drizzle 1 teaspoon oil over each serving.

For a printer-friendly version of this recipe, please click here:  Tomato and Mozzarella Risotto

Summer Sunset

Published on by Dawn2 Comments

Summer Sunset

Happy Mother’s Day!!  It is our day – the day where all that hard work is finally recognized.  I hope all you mothers out there had a terrific day, filled with lots of hugs, cards and relaxation.  I had a really nice day, but I must admit, the highlight was this poem that my younger daughter wrote for me:

My Mom is like…

A lightning bolt at the computer,

A technology queen,

A super cook,

A fluffy pillow,

A flower garden,

Some bug spray,

And a no dogs allowed sign!

The other highlight was yesterday – making this amazing cocktail.  Last summer we were at one of our favorite restaurants – where the tables are pretty close to each other.  There was a couple next to us and we were eyeing their food.  They were on their main course, and their food looked incredible. They noticed us staring, so we started talking.  The food conversation quickly turned to cocktails – and he ended up sharing his favorite cocktail with us.  We were still in the process of building out our bar (in an old fashion wardrobe cabinet in our dining area) and didn’t have a lot of good liqueur just yet.  We were in research mode (as we often are), and asking a lot of questions on what we should buy.  He definitely talked up Aperol, which is similar to Campari, but a little less bitter.  It took me a log time to make this drink, as fresh grapefruit is not something usually I have in the refrigerator.  I just happened to have a bunch of grapefruits though that were too sour to eat – so I squeezed all the juice out of them – and remembered this cocktail.  It was a huge hit with my husband and our friends.  Oh, and did you see the color??  Gorgeous.  As always…don’t drink and drive.

So – here’s to all the mothers out there – cheers to you!!

Ingredients

  • 3 ounces freshly squeezed grapefruit juice
  • 1 ounce fresh lime juice
  • 2 ounces Aperol
  • 2 ounces Gin

Preparation

Place all ingredients into a shaker with ice.  Shake and serve in a martini glass with a twist of orange.  Makes 2 cocktails.

For a printer-friendly version of this recipe, please click here:  Summer Sunset

Summer Sunset 2

Chocolate-Caramel Tart with Raspberries

Published on by Dawn7 Comments

Chocolate Caramel Tart

The monthly calendar.  I am sure all families have one – and they take lots of different forms.  Years ago when I started the family calendar in the office (a big white board calendar where I write down different events/appointments), I had no idea that it would be something the girls would look forward to each and every month.  At the end of the month, they start asking me when I am going to do the calendar for the next month.  They always want to help also – I write the appointments and events down in different colors – and will draw little pictures when it is really a special day (like their birthdays).  I love working on it when they are in bed – so when they see it the next morning, they are super excited.  I guess I never really thought about it – but it tells them what they have to look forward to for the entire month.  I often find them in the office studying the calendar – which I never do, since my phone tells me exactly where I need to be at all times.  Good thing for technology…  This month is exceptionally busy – in fact this week, we had something going on every night.  Ugh.  Am I ever going to be able to cook again??

A while ago I posted these…and it has taken me all this time to show you what they were used for.  Yes, life is really that busy.  Every year my temple has an auction, and for the past several years, I have offered to bake something for the Dessert Dash.  The first year I really went crazy – and made a Tower of Treats – it took me a few weekends to make all of the treats for that special tower.  After that, I tried to find something very fancy, but that was doable in one day.  This year I did it – not only did it only take one day – I swear it only took a couple of hours.  I remember actually sitting down that Saturday…that may have been the last Saturday I did indeed sit before going to bed.

I knew I was going to make the chocolate-almond toffee – but I was looking for just the perfect dessert to go with it.  The dessert I was trying to find was this amazing chocolate caramel pie that we had at Mama’s Fish House in Maui – I swear it was one of the best desserts I have ever had (ok, I have had a lot of really good desserts – but this definitely ranks high).  I found this recipe in Bon Appetit, and although it wasn’t completely the same – it sounded delicious.  The caramel came out beautifully – and that chocolate over the top – WOW.  I really wished I was going to the auction so I could buy this baby.  Unfortunately I don’t know the lucky people who ended up with this – but I am sure it was worth it.  Let’s hope anyway…  So – if you are as busy as I am this month, but need to make something really special – here it is.  Hey – Mother’s Day is coming up – what a perfect excuse!

Ingredients

Crust

  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into  1/2-inch cubes
  • 2 large egg yolks

Caramel  Filling

  • 1 cup sugar
  • 1/4 cup water
  • 1/4 cup heavy whipping cream
  • 1/4 cup (1/2 stick) unsalted butter, cut into 4  pieces
  • 1/2 vanilla bean, split lengthwise
  • 1/4 teaspoon finely ground fleur-de-sel or fine sea  salt

Chocolate Ganache

  • 1 cup heavy whipping cream
  • 5 ounces high-quality bittersweet chocolate,  chopped
  • raspberries for garnish

Preparation

For Crust:

Position  rack in center of oven; preheat to 375°F. Butter 9-inch tart pan with removable  bottom. Blend flour, sugar, and salt in processor. Add 1/2 cup butter; process  until mixture resembles coarse meal. Add egg yolks; process until moist clumps  form. Press dough onto bottom and  up sides of prepared pan. Bake until crust is golden brown, about 20 minutes.  Cool in pan on rack while preparing caramel filling.

For Caramel Filling:

Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over medium-low  heat until sugar dissolves. Increase heat to high and boil without stirring  until mixture is deep amber, occasionally brushing down sides of pan with wet  pastry brush and swirling pan, about 7 minutes. Remove from heat; add cream  (mixture will bubble vigorously). Add butter and stir over low heat until  caramel is completely smooth. Scrape in seeds from vanilla bean; stir in salt.  Cool 10 minutes. Pour warm caramel into crust. Let stand at room temperature  until completely cool, about 45 minutes.

For Ganache:

Bring  cream to simmer in small saucepan. Remove from heat; add chocolate. Whisk until  smooth. Let stand until slightly cooled but still pourable, about 10 minutes.  Pour ganache evenly over caramel filling. Refrigerate tart uncovered until  chocolate is firm, about 2 hours.

Do ahead: Can be made 2 days ahead. Cover and  refrigerate.  Top with raspberries before serving.

For a printer-friendly version of this recipe, please click here:  Chocolate-Caramel Tart with Raspberries

Chocolate-Caramel Tart 2

Sweet Lavender Scones

Published on by Dawn7 Comments

Sweet Lavender Scones

Wow – I can’t believe it has been a week since my last post – this week just flew by, and before I knew it, I already missed my mid-week window.  It has been a little busy around here, between work and kids stuff, there hasn’t been a minute to spare.  Why is it that every year I forget how busy the end of the school year gets?  Just 6 more weeks to go…and since I am not a Super-Mom, things are bound to slip through the cracks.

The other week we were talking about the mom of one of my older daughter’s friends.  She categorized her as a Super-Mom – I agreed, not really knowing what the definition was.  So – I asked if I was a Super-Mom?  Both my girls unanimously agreed that I was not.  So – I asked what the criteria was to be a Super-Mom, and they explained the following:  you don’t work, you are on the PTA, and you can have lots of kids at your house at any time day or night.  Ok, so I guess I failed on all points.

The other day I was telling some Moms about this at boot camp – both stay-at-home moms, and one of them added:  and you probably don’t have fresh-baked cookies for them when they get home from school.  BUT WAIT – so I might not have them ready for when they come home from school – but my children probably eat more fresh-baked goods than any other kid at school – unless their parent owns a bakery!!  So don’t I get any points for that??  I guess not.

The grass is always greener on the other side – I have plenty of friends tell me how lucky I am that I never stopped working – now that their kids are in school and they are looking for a job, it is near impossible to find something being out of the workforce for 10+ years.  The truth is – I love working, and although I would make a great stay-at-home Mom, I enjoy the challenge of trying to keep everything together.  There are some people who actually think I am pretty good at it (not including my children).  So – for all you stay-at-home Moms – you should feel proud that you are a Super-Mom.  You might not ever be told that – but I am telling you that right now – my kids think you are Super-Moms, and hey – that is worth something.

So – I guess when I made these scones from Bon Appetit (which were FABULOUS, BTW – so light and flavorful) – and they loved them so much – they each had 2 for breakfast each morning.  They even told me I was the best Mom ever – but I was not a Super-Mom.  I guess I have to take what I can get…

Ingredients

  • 3 cups all-purpose flour plus more for surface
  • 3/4 cup granulated sugar
  • 1 tablespoon baking  powder
  • 1 teaspoon dried  lavender buds
  • 1 teaspoon kosher  salt
  • 1/2 teaspoon baking  soda
  • 3/4 cup  (1 1/2 sticks) chilled unsalted butter, cut into 1/4-inch  cubes
  • 1 cup plus 2 tablespoons buttermilk
  • 2 teaspoons finely  grated lemon zest
  • 1 teaspoon vanilla  extract
  • 2  tablespoons sanding  or granulated sugar

Preparation

Arrange racks in upper and lower thirds of oven; preheat to  425°. Line 2 baking sheets with parchment paper. Whisk 3 cups flour and next 5  ingredients in a large bowl. Add butter; rub in with your fingers until mixture  resembles coarse meal.

Whisk 1 cup buttermilk, zest, and vanilla in a small bowl. Add  wet ingredients to dry ingredients. Stir until shaggy dough forms.

Transfer to a lightly floured surface; knead until dough  forms, about 5 turns. Pat into a 10×6″ rectangle. Halve dough lengthwise. Cut  each half crosswise into 4 squares. Cut each square diagonally in half into 2  triangles. Divide between baking sheets. Brush with 2 Tbsp. buttermilk. Sprinkle  with sanding sugar.

Bake until scones are golden and a tester inserted into the  center comes out clean, 13–15 minutes. Transfer to wire racks; let cool.

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