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What to Do With a Too Sour Lemon Cake

June 14, 2012 By 7 Comments

Dear Home-Ec 101,

I have made good lemon cake. Problem is it’s too sour. Any sauce
I can use that complements lemon cake? I am from South
Africa. Thank you.

Signed,
Tart in Tembisa

Heather says:

Thank you for writing in, I love hearing from Home-Eccers all over the world.

I have a good friend who loves to tell me, “All food is simply a carrier for sauce.” When you think about it, he makes a good point and yes, since you ask, he did go to culinary school in France. That’s neither here nor there and only gives you a hint to your too sour lemon cake problem.

Too balance out the tartness of the lemon you’ll want to complement the flavor profile with a sauce that has both a bit of fat to mute the sour and the richness of vanilla to broaden the flavor.

Creme anglais is the answer to your problem and it is simple to make, if you take care not to scramble your eggs in the process. Heat a heavy saucepan over low heat, to this add 1 cup of heavy cream and 2 tsp quality vanilla extract. Heat just until bubbles form at the edges and remove from the heat.

In a small bowl whisk together 4 egg yolks and 1/3 cup sugar.

Slowly, by 1/8th to 1/4 cup at a time, whisk the cream and vanilla into the egg and sugar mixture. This process is called tempering and prevents the eggs from scrambling. Once the eggs are fully incorporated into the cream return to the burner and stir constantly until the mixture begins to thicken enough to coat the back of a spoon.

Alternately -and much more simply- melt some high quality vanilla bean ice cream and spoon over the lemon cake.

Nom-tastic.

Good luck!

Send your questions to helpme@home-ec101.com.

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Crunchy Nut Toffee Recipe and Candy Thermometer Calibration

December 23, 2011 By 10 Comments

Bobbie says:

Buttery, crunchy, goodness topped with chocolate and nuts. What’s not to love? Not much, in my mind, even without the chocolate. Toffee is an excellent example of the whole being greater than the sum of the parts. Greater, delicious-er, abundantly gift-worthy and not too difficult to master.

The hardest part about candy making is having a good recipe. I’ve completely given up on those that rely on timing, because they never come out right for me. There are too many variables – do you have the same size pan as the recipe writer? Does it conduct heat the same way? Do you have the heat at exactly the same level? Just too many ways too mess it up a tiny bit, but in candy making, that tiny bit can make all the difference between fondant and hard candy. Ask me how I know.

So, now I always look for candy recipes that rely on temperature, because that is quantifiable and replicate-able, independent of the variables of each kitchen. Very science-y.

That is, as long as you have a good, reliable thermometer.

After trial and error and tears and sadness, I settled upon the one kind that, in my experience, seems to be the most reliable. Here’s a picture of mine:

This is my thermometer. There are many others like it, but this one is mine.

This is my thermometer. There are many others like it, but this one is mine.

Note that the glass is entirely sealed. One of those that made me cry was glass, except for the top, which was a plastic cap. This one used to have a wooden knob on the clip, as a handle, but my thermometer has served me for many years now, and at some point, that broke off. It was handy, but not required to the functionality.

Since success in candymaking is a mattter of degrees, it’s essential to know that your thermometer is going to give you an accurate reading. No matter what kind of thermometer you settle upon, you should calibrate it, to verify that it does give you an accurate reading. It’s not hard to do, requiring just a pot of boiling water and a few minutes.

Water boils at 212°F at sea level. At higher elevations, the boiling point is lower, due to the changes in air pressure, but at all elevations, changes in atmospheric conditions (weather) can cause a change of a few degrees in the temperature at which anything will come to a boil. To avoid wasting money spent on ingredients in a failed recipe, take a few minutes to calibrate your thermometer before starting your day’s candy making.

How to Calibrate a Candy Thermometer

Don't let it touch the bottom of the pot

Bring a pot of water to a boil, and insert the thermometer. Most candy thermometers have a clip of some sort. Clip it to the side of the pot so that it does not rest on the bottom, because that will not give you an accurate reading of the water temperature. Leave it in for a few minutes, then read the temperature. If the water is boiling at a temperature different than 212°F degrees, adjust the temperature in your recipe accordingly.

 

For example: the water boiled at 208°F degrees. 212°F – 208°F = 4°F, so if your recipe requires cooking to 300, you should adjust it down by four degrees to 296°F, for that day. (If the weather changes significantly that day, it may be wise to check it again.)

 

Oh, one more tip on candymaking. If it’s a recipe that requires cooking to a certain temperature, like this one does, follow the instructions AND the list of ingredients precisely. If you think you can wing it, I’ve saved you the trouble of testing that theory, because I’m a wing-it kind of cook. Trust me, don’t do it. Just…don’t. So, when the recipe says to use butter, then use butter. And by butter, I mean NOT margarine. NOT “lite” butter. Sugar means granulated white sugar. Not Splenda, not sucanat, or any other kind of sugar or sweetening substance. Substitutions will cause failure because the recipe was not formulated to work with it. Okay, let’s do science.

: Crunchy Nut Toffee Recipe

  • 1 1/2 cups coarsely chopped nuts of your choice, toasted if desired
  • 1 cup butter
  • 1 1/3 cups granulated sugar
  • 3 tablespoons light corn syrup
  • 3 tablespoons water
  • 6 ounces semi-sweet chocolate chips
  • 1/4 cup very finely chopped nuts (for topping)

  • Have an ungreased baking sheet or 13x9x2 pan ready.
  • Melt butter over low heat in a 2 quart heavy saucepan. Add sugar, corn syrup and water, stirring to combine, then cook over medium heat, stirring constantly with a metal spoon, until mixture comes to a boil.
  • Clip thermometer to side of pan, ensuring it does not touch the bottom, to avoid a false reading.
  • Continue cooking, stirring constantly, until mixture reaches 300°F. Stirring is important to keep the temperature increasing evenly.
  • The candy mixture will go through several color changes with the rise in temperature, from a pale yellow, to golden, and finally to the rich brown of caramels.
  • Once the temperature gets to 275°F, pay very close attention, since it can rise VERY quickly from there to 300°F and higher. Remove from heat and immediately stir in nuts.
  • Pour onto waiting pan, scraping with a silicone spatula, and spreading it evenly in pan. You needn’t spread it out to the edges – keep it the thickness you prefer. Cool completely. Melt the chocolate chips in the microwave or in the top of a double boiler, and spread on the cooled candy. Sprinkle evenly with finely chopped nuts. Chill in refrigerator to set the chocolate. Turn out of pan onto waxed paper. If desired, spread addtional melted chocolate and nuts on the other side. Once cool and chocolate is set, break into bite-sized pieces.

Number of servings (yield): 12

 

 Bobbie Laughman is an elder caregiver, writer and Avoider of Shopping (Whenever Possible) who lives in Gettysburg, Pennsylvania. If you have a question you’d like Bobbie to answer, send it to her: Bobbie@home-ec101.com

 

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Nutella No Bake Oatmeal Cookies

December 4, 2010 By 13 Comments

Heather says:

I was introduced to the awesome that is Nutella last January. Since then, I’ve slowly been leaving my old peanut butter ways and finding more chances to bring Nutella into day-to-day life. I was looking over which cookies to include in this year’s Sweets for the Season when it hit me. Why not use Nutella in my favorite cookie of all? If the Santa Claus in your household is a fan of Nutella and a fan of No Bake Oatmeal Cookies, I can pretty much guarantee extra presents for the good little boy or girl who leaves Nutella No Bake Oatmeal cookies out with a glass of milk.

If you have someone on a gluten free diet on your cookie list, good news. This recipe can work for them. If you use Gluten Free Rolled Oats, these cookies are safe! Just be careful to avoid cross contamination with other items in your kitchen. Just as an fyi, regular rolled oats are not acceptable for many people on a gluten free diet. There are often trace amounts of wheat from the processing.

Nutella No Bake Oatmeal Cookie Recipe

Ingredients:
  • 1/2 cup unsalted butter
  • 2 cups sugar
  • 1/2 cup milk
  • 1 tsp vanilla
  • 4 TBSP Nutella
  • 1 cup semi-sweet chocolate chips
  • 3 cups uncooked oatmeal (rolled oats)
Directions.
In a large mixing bowl stir together the oatmeal, Nutella, and chocolate chips.
In a medium sauce pan heat the butter, sugar, milk, and vanilla over medium low heat. Stir often and be sure to use the spoon or spatula to scrape the bottom of the pan to prevent scorching. Bring the mixture to a full boil, to do this you will need to slowly increase the heat. Be patient, don’t just crank it up to high.
You may notice a distinct change in the feel of the mixture just before it begins to boil, this is normal. Allow the mixture to boil for one minute, then pour over the oats and stir.
The heat from the butter and sugar will melt the Nutella and chocolate chips. Be sure to continue stirring until the oats are thoroughly coated.
Spoon by rounded tablespoon onto a sheet of wax paper and allow to cool. I find a cookie scoop works perfectly for these cookies. Scoop, then squash slightly.
The chocolate will become much firmer as the cookies cool. You can speed the process by placing in the refrigerator, but it is not necessary. If the weather is exceptional humid they’ll be softer.
This yields 3 dozen cookies.
Enjoy.
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Chocolate Biscotti Recipe

December 1, 2010 By 11 Comments

Heather says:

What’s your favorite cookie? Mine is the very simple chocolate biscotti. I prefer this recipe without the chocolate chips and with the walnuts, but since I was making it for the family, they got it their way.

Biscotti is actually an ancient technique for making food fit for travel. Consequently biscotti is suitable for mailing. Just remember that not everyone is a biscotti fan.  I dig the crunch, the chocolate, and the way they aren’t overly sweet. The word biscotti comes from two Latin words, “bis”  for twice and “coctum” for baked. Humans being the way they are, eventually slurred the words together. I’m sure y’all¹ understand.

¹Intentional.

Chocolate Biscotti Recipe

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder²
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp salt
  • 6 TBSP butter
  • 1 cup granulated sugar (It is possible to reduce the sugar depending on your preference)
  • 2 large eggs
  • 1 cup walnuts -optional
  • 3/4 cup semi-sweet chocolate chips
  • about 1 TBSP confectioners or powdered sugar

²Hershey’s Special Dark Unsweetened Cocoa Powder is a thing of beauty. Just sayin’

    Directions for easy chocolate biscotti

    Set out the butter and eggs. (The butter to soften, the eggs to come to room temperature).

    Pre-heat the oven to 350ºF. Butter and flour a baking sheet.

    In a medium bowl whisk together the flour, cocoa powder, baking soda, and salt. In another bowl cream the butter and granulated sugar until fluffy. While this is going on, crack the eggs, beat them lightly and stir in the vanilla. Add the vanilla egg mixture a little at a time to the butter and sugar and beat until well combined.

    Slowly stir in the flour mixture and stir until just combined. The dough will be stiff, this is normal. Add the chocolate chips and walnuts if you want them. Flour your hands and divide the dough in half. On the floured baking sheet, shape the dough into two, slightly squashed logs. They should be about 12 inches long and two inches wide. Dust with confectioners sugar and bake for 35 minutes. The logs should be slightly firm to the touch.

    I didn't get a good picture of the cooked biscotti logs, but when the come out of the oven, cut on the diagonal, like this.

    Cool on the baking sheet for five minutes. On a cutting board cut the biscotti carefully with a serrated knife. The logs should be cut diagonally into 3/4 inch slices. Place the slices cut side down on the baking sheet and return to the oven for approximately 10 minutes.

    Cool on a wire rack and enjoy.

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    Meringue 101: The Great Meringue Caper

    September 24, 2010 By 6 Comments

    Heather says: I’m out of town, getting my geek on at a the Type-A Mom Blog Conference. Patrick Stuckart, an excellent photographer and all around cool guy (don’t let him say otherwise), volunteered to write this post on his meringue making adventure. As I occasionally try to engage the brain cells I still have, I immediately took him up on the offer. Enjoy!

    Pat says:
    When normal people make key lime pies they toss out the egg whites because they’re not a part of the recipe. You’re not likely to find a recipe for Key Lime Meringue Pie. Lemon Meringue Pie certainly, but not Key Lime Meringue Pie. I think the lemon pie recipe people have put some sort of restraining order on the key lime pie recipe people. It’s like Burger King can have a Whopper, but McDonalds can’t. Poor key lime pie maker people have to resort to frilly whipped cream glob thingies and a thin lime slice split and twisted in a clever artsy design. Personally I think that twisted slice looks like a bicycle wheel after a particularly nasty crash.

    One day after having thrown away yet another batch of egg whites in accordance with the laws of key lime pie making I decided to go rogue and look into this whole meringue myth, without the knowledge or consent of the lemon meringue pie maker people. I figured if egg whites were the primary ingredient there was a possibility I might already have the other ingredients necessary or have access to their whereabouts. I looked in one of my mother-in-law’s cookbooks and found what I was looking for. I was looking at a cookbook printed in 1950 (Betty Crocker’s Picture Cook Book, yes, “Picture”), so although the 3 ingredients were readily available, the implements of construction were not. The image in the book showed a hand mixer in use. Not an electric hand mixer, a mixer with a handle you turn with your hand. That contraption had more meshing gears than a drawbridge. I was pretty sure we didn’t have one of those lying about and decided I would bust the mold and go electric. Like I said, the ingredients were simple enough; Egg whites, sugar and cream of tartar. And the process of combining the ingredients seemed innocuous as well. You mix the stuff together until you get white fluffy meringue. Even in 1950 the whole thing from beginning to end only took up one page, and that included 5 pictures.

    The result of my first attempt was less than fluffy white meringue. It was white, it was meringue by virtue of its ingredients, but it was far from fluffy. I had managed to whip up what looked like a batch of Milk of Magnesia. It was even thinner than the pie mix. I thought I had followed the directions as indicated in Betty Crocker’s Picture Cook Book, but apparently something had changed between 1950 and 2000. My immediate thought was that meringue can only be made by using actual hand mixers, that electric mixers were too violent and noisy for the fragile sensibilities of egg whites and cream of tartar. I kept trying and kept getting similar results. One day I decided to take the proverbial gloves off and just beat the hell out of it and see what happened. It was definitely more meringue-y, but still not a match to the photo in the book. One day, while waiting for the local news to come on TV I caught the end of Rachel Ray and whatever she was making involved meringue. She pulled a bowl out from under the counter and there it was in all its thick creamy white fluffiness. That did it. I was going to find out the secret even if I had to sneak in to the headquarters of the lemon meringue pie maker people and steal it.

    I started researching meringue recipes in earnest on the Internet. One thing became immediately clear; I needed to start using glass bowls exclusively. Apparently plastic bowls contain oils that have an effect on the process preventing the fluffy from happening. I also learned that even trace amounts of yolk in the egg white could affect the outcome. I was pretty sure I was only getting white from the separation because my wife had gotten me one of those nifty little egg separators that were way better than trying to separate them using only the shells. Although using only the shells does convey a sense of Zen awareness of becoming one with the egg. But it can be a messy Zen awareness where you end up with more egg on the counter than in the bowl. The last and most intriguing aspect of meringue making was the issue of egg temperature. Most of the sources I read were promoting the room temperature approach to egg whites. So I now had a new understanding to making meringue. I now understood that baking is a lot like chemistry class. The process goes a lot deeper than just throwing ingredients into a bowl.

    Even after all the research and newfound knowledge I just couldn’t get the stuff to fluff. I was beginning to think that being left handed was part of the problem. Then last week I took another shot at the Internet and found a recipe with a little different take on the mixing part, which up ‘til then had just been assumed to be “turn it on, mix it up, turn it off”. And the real key to putting this all together came on a quiet Sunday morning recently when I was visiting with my Niece in Idaho via Skype. I was bemoaning the fact that my meringue was a failure. The conversation arose after she was telling me about her husband the pilot-hockey player-snow boarder-skier-skydiver-hunter-fisher-camper he-man. I was explaining that even though I really like him we were a little different when it came to leisure pursuits. Anyway, I was mentioning about the room temperature eggs when she suggested I try using them right out of the refrigerator while they were still cold. She said she suspected that the humidity in South Carolina may be having an effect on the process. I told her that it made a lot of sense and that I’d give it a try.

    It’s taken me almost 1,000 words to get to the point. I’m Irish, it’s how I roll. Here’s the point; I finally got the meringue to do what it was supposed to do all the other times. All the other times were close, but just about 3 jelly beans shy of an Easter basket. Here’s the key lime pie I made today, and in keeping with the tradition of Betty Crocker’s Picture Cook Book (1950), with pictures.

    The Ingredients/Implements


    The Key Lime Pie

    The key lime pie is almost embarrassing in its simplicity. Very few ingredients and little or no preparation. You don’t even need a mixer (but it helps).

    • One 14 oz. can of condensed milk
    • ½ cup key lime juice (I prefer Nellie & Joe’s , but Mrs. Biddle’s is also very good)
    • 4 egg yolks
    • 1 pie shell (9 inch graham cracker crust)

    Now, here are 2 secret ingredients that I have since added to the recipe only because I can’t leave well enough alone. I add a sprinkling of sugar cinnamon on the bottom of the pie shell before adding the mix. I also put in one heaping teaspoon of honey into the mix itself. You don’t have to do this to get a good pie, but try it and see if you like it.

    Mix the ingredients up; pour them into the pie shell and toss it into the oven pre-heated to 350° for about 12 minutes.

    The Meringue

    • 4 egg whites
    • 1 cup sugar
    • ¼ tsp cream of tartar

    Making the meringue should be started while the key lime pie is in the oven. I like to give the pie a good 12 minute head-start so I can put the meringue on while it’s hot, and then finishing cooking the pie while the meringue is on top.

    The glass bowl containing the egg whites should contain only the egg whites. And it really should be a clean glass bowl. For some reason egg whites tend to get a little cranky and refuse to play nice when they don’t like their surroundings. A little overly sensitive to that whole pristine environment if you ask me. I took the eggs right out of the refrigerator, separated them and after making the pie stuff went right to the meringue. The whites were still cool.


    Mix this up at medium speed until you get a good head on it. You’ll know when it’s ready for the cream of tartar when it stops looking like a bowl of egg whites and starts looking like the top of a beer mug.

    Once the whites go all foamy on you add ¼ tsp of cream of tartar. Just sprinkle it in on top of the foam and get ready to bring on the noise.

    Now, here’s the fun part. Start mixing the whites at medium speed for a minute or so, and then give it the gas. Add about a tbsp of sugar and let ‘er rip. Mix the sugar in at high speed until you’re fairly sure it’s dissolved and then add more sugar and whip it, whip it good. Keep whipping the mix and adding the sugar. If all goes according to plan (and we all know what happens when you say that) the meringue will start appearing right before your eyes. The stuff will get positively goofy with fluffiness. And thick. You’ll start feeling the beaters drag as the meringue thickens up. All this may take from 10-15 minutes, so be patient. If you whip it, it will fluff.

    Bringing it All Together

    While you’re beating the daylights out of your egg whites the timer on the oven has probably gone off and you didn’t hear it. Take the pie out of the oven and while it’s still hot put the meringue on the pie. With 4 egg whites you’re going to have a lot of meringue. Spread it on all over the top of the pie paying particularly attention to the edges of the shell. The meringue will shrink a little as it cools so you want to make sure you have the edges covered so no slips are showing. You can get as creative as you want when it comes to sculpting the meringue. Since you’ve made it perfectly it will be nice and thick and easy to mold. I use a big serving spoon with holes in it to help create nice big peaks. You may be the swirly, swoopy kind of meringue sculptor, so just knock yourself out.

    Put the pie back in the oven and cook it for another 15 minutes. When the timer goes off on the oven turn the oven off, open the door a little and keep the pie in there as the oven cools to complete the baking process for both the pie and the meringue. After about 20 minutes take the pie out and let it finish cooling on the counter/mantelpiece/chiffonier/welding bench or whatever you normally use to cool baked goods. After a while you can then place it in the refrigerator to cool for about 2 hours. Of course you can ignore all this cooling and chilling foolishness and just snatch it out of the oven and dig in. You probably won’t like it, but you can do it.

    So there you have it, my method of madness when it comes to not only making key lime pie, but adding blasphemy to insolence by invading the sacred domain of the lemon pie maker people and putting meringue on it. And not just meringue. I’m talking uber fluffy meringue.

    Pat Stuckart can be found wielding his camera in the Lowcountry of South Carolina.

    Be sure to check out PatStuckartPhotography.com

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    Red Velvet Cake Recipe Without Red #40 for Fearless Friday

    June 4, 2010 By 13 Comments

    Heather says:
    Fearless Fridays are all about pushing boundaries in the kitchen. It’s trying new techniques, recipes, or ingredients. Sometimes it works, sometimes it doesn’t. All of you are welcome to share your recent kitchen adventures either in the link list or by sharing in the comments. A lot of people forget that cooking is a skill that takes practice, they throw their hands in the air saying, “It’s hopeless.” Good cooks make mistakes. The difference? A good cook tries to figure out what went wrong. So on the first Friday of every month join other Home Ec readers as we try new things, even though they don’t always work out so well.

    This June’s Fearless Friday had mixed results, totally delicious, but not quite what I was hoping for. My four year old has an intolerance -as in it’s not a true food allergy where we need to carry an epi pen- to Red Dye #40. I don’t know if it makes him feel unwell, but has extreme behavioral effects. So much so that family knows the threat is, if he has red dye at their homes, he gets to spend the nights. We’re all about logical consequences, no?

    So, the poor kid never gets to have anything red or purple, unless I shell out for the big buck organic stuff and why bother when it’s just a treat we shouldn’t really be eating in the first place? This irks him, so I thought I’d work on finding an alternative.

    I stumbled across the idea of using beets for red velvet cake recently and while I cannot find the original source where the author had great success. This recipe was moderately successful. The taste? FABULOUS? Unfortunately, the red was muted by having too much cocoa powder and the cake was too richly chocolate for the cream cheese frosting I chose, next time buttercream frosting (or heck, nothing would have been fine).

    Not So Red But Oh So Velvet

    It's a very deep, reddish brown, but it's plenty velvet

    When I make it next week, I will eliminate the baking soda and reduce the cocoa by 1/4 cup, increasing the flour to keep the moisture constant.

    Not So Red, but Oh So Velvet Cupcakes Recipe

    • 3/4 cup sugar
    • 3/4 cup unbleached, plain flour
    • 1/2 cup cocoa, Do Not Use Dutch Process it changes the pH
    • 1/4 tsp salt
    • 1/2 tsp baking soda
    • 1 tsp baking powder
    • 3/4 cup beet pureed or finely shredded (raw & peeled) I used a food processor
    • 1/2 cup vegetable oil
    • 2 eggs @ room temperature, beaten
    • 1 TBSP plain or Greek style yogurt
    • 1/4 cup buttermilk

    Preheat the oven to 350 and spray or line a 12 cupcake pan.

    In a medium bowl, combine all of the dry ingredients. Exciting.

    Why yes, it is a natural red.

    In a food processor or blender puree a beet or two if they are small, you need just 3/4 cup, I firmly packed the beet puree. I rinsed and dried the food process and returned the beet puree. To this I added the vegetable oil, yogurt, and buttermilk. Once everything was mixed well, I added the eggs and pulsed, just until they were incorporated.

    This batter depends entirely on a chemical reaction for height, so get these cupcakes scooped by th 1/3 cup full and into the oven.

    Velvet Batter

    Bake at 350F for 15 – 18 minutes and cool on a wire rack.

    Velvet Cupcakes

    Frost when completely cool and enjoy.

    fearless-fridays You are welcome to download this image for use on your post. Right click, then save image as.

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    Pie for Pi Day

    March 14, 2010 By 2 Comments

    Heather says:

    Happy Pi Day! In honor of the date, I thought I would round up all the pie posts I’ve done over the last few years.

    To kick things off, here’s a Pie Crust Tutorial. By the fourth or fifth time I made pie, I felt like a pro. Hang in there for those first few tries.

    For those with a sweet tooth we have:

    Caramel Apple Pie – brown sugar ensures this one will be a hit.

    Butterscotch Pie – a meringue pie with a surprise inside. It’s a very sweet pie without the usual citrus tang.

    Lemon Lime Meringue - a twist on the classic. If you’re a fan of key lime pie, this should be right up your alley.

    Gluten Free Pumpkin Pie – It’s always good to have a few gluten free recipes in the arsenal.

    For those who are fans of savory pies, don’t worry, I have your number:

    Chicken Pot Pie – No kitty, that’s my pot pie. /Cartman

    Fisherman’s Pie – this falls into the same category as shepherd’s and cottager’s pie. It has a white sauce and is fairly simple.

    Gardener’s Pie? – I still haven’t settled a good name on this vegetarian alternative to the beef or lamb classic shepherd’s pie.

    Two Bean Tamale Pie – a little vegetarian Tex Mex twist on the shepherd’s pie theme

    Of course I saved the best for last, it wouldn’t be Home Ec 101 without mentioning Tomato Pie. Google wouldn’t lie to me, would it? This is the most printed recipe on the site. Promise me, you’ll just bookmark it to try when tomatoes come into season. Hot house tomatoes just aren’t the same as their in-season counterparts.

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    No Bake Chocolate and Peanut Butter Oatmeal Cookies

    December 5, 2009 By 14 Comments

    Heather says:

    Don’t let their humble appearance fool you, these cookies are amazing. There’s something about their texture that makes me come back for thirds and sometimes fourths. Be very careful if preparing this recipe with children, the melted sugar mixture is extremely hot.

    No Bake Chocolate Peanut butter cookies

    Chocolate -Peanut Butter – No Bake Oatmeal Cookies

    Ingredients:

    • 1/2 cup unsalted butter
    • 2 cups sugar
    • 1/2 cup milk
    • 1 tsp vanilla
    • 4 TBSP creamy peanut butter
    • 1 cup semi-sweet chocolate chips
    • 3 cups oatmeal (rolled oats)

    Directions are after the jump.

    [Read more...]

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    Peppermint Crunch Bark

    December 1, 2009 By 9 Comments

    Heather says:

    So here’s the recipe that almost wasn’t. Today I pulled the peppermint bark out from the refrigerator where I’d tucked it in utter dismay last night and realized that I may have been a little cranky and my judgement was more than a little harsh. Just because the peppermint bark didn’t turn out as I had envisioned it, doesn’t mean that it was a failure, it just means I need to take a deep breath and relax. Sheesh.

    I should also probably note the only reason it didn’t turn out as I envisioned is I rushed a step. This recipe is far easier than you’re thinking.

    You don’t even need a thermometer.

    Peppermint bark platePeppermint Bark

    Ingredients:

    • 12 oz white chocolate , finely chopped
    • 6 oz (12 candy canes) or 30* red-and-white-striped hard peppermint candies, coarsely crushed
    • 7 oz  Semisweet chocolate, chopped
    • 6 TBSP whipping cream
    • 1/2 – 3/4 tsp peppermint extract – OPTIONAL, I think this might even be better with a less minty counterpoint.

    *I’m sure I could gather that many in just two trips to Sonic’s Drive-In

    Necessary tools:

    • aluminum foil
    • cutting board or a square of heavy cardboard
    • spatula, rubber or silicone
    • 1 bowl either metal or pyrex -they must withstand heat
    • 2 saucepans, preferably heavy

    Nice but totally optional:

    • double boiler

    Directions:

    Wrap the cutting board or cardboard square with aluminum foil. On this foil use the blunt edge of a knife or a clean fingernail to draw a rectangle 8 x 10 or. It doesn’t have to be perfect, this is just a guide.

    Heat a pot of water to boiling, then back the heat down to low.

    While the water is heating is a good time to coarsely crush the candy and chop the chocolate (in separate batches, there should be no mixing). I used a rolling pin and a freezer bag to contain the mess for the peppermint candy. A cutting board and knife work for the chocolate.

    If you have children lurking about, do not leave said bag of crushed peppermint anywhere within reach. Your kitchen will soon sparkle with sticky, sugary mess.  (This may be why I was not happy when it didn’t turn out perfectly). After cleaning up said mess, your water should be ready.

    Add the coarsely chopped white chocolate to the bowl. Place the heatproof bowl over the water. Check and make sure that the bowl does NOT touch the water, this is vital. If the bowl touches the water, you could scorch the chocolate and that’s just nasty. Stir just until smooth. Carefully remove the bowl from the pot. Wipe the bottom with a towel to prevent dripping condensation onto your work area. Turn off the heat, but leave the pot of water on the stove.

    white chocolate peppermintPour 1/2 the white chocolate into the rectangle you drew on the foil. To make spreading easier, kind of drizzle it in long lines, then use your spatula to spread it evenly in your outline. It’s ok if you cross the line a little, just don’t go too nuts. Sprinkle your layer with half of the crushed peppermint. Place your foil covered cutting board in the refrigerator for 15 minutes.

    While it’s chilling, wash your spatula and begin melting the coarsely chopped semisweet chocolate in a heavy saucepan over low heat. Stir constantly and before it has finished melting, stir in the six tablespoons of whipping cream and 1/2 to 3/4 teaspoon of peppermint extract. Stir until smooth and remove from the heat.

    Pull the white chocolate layer from the refrigerator.

    semi sweet chocolate layerDrizzle all of  the melted chocolate in something that resembles lines, if you squint and tilt your head over the white chocolate layer.

    spread chocolate layerGrab your clean spatula and spread it as evenly as possible. It’s ok if it’s not perfect. Sprinkle it with most of the other half of the crushed peppermints. Put it back in the fridge

    Chill it for 15 minutes. This means the WHOLE 15 minutes. Don’t just say oh, it’s been long enough. Well, unless you want it to look like mine. While you’re waiting wash your spatula and the pot you melted the chocolate in, play solitaire or just poke around the Internet. Just don’t head back too soon.

    About 3 – 5 minutes before the time is up turn the burner for the water back on low. Put the bowl back over the pot and remelt the white chocolate. Remove the bowl from the pot as soon as it is smooth. If you haven’t already, grab your chocolatey goodness from the refrigerator.

    Pour the remaining, melted white chocolate over the previous layers. Spread it as evenly as possible and sprinkle with the last few peppermint crumbs.

    Put it back in the refrigerator and chill until set.

    If you’re like me and pouting because you couldn’t wait long enough and your top two layers blended, cut it up the next morning. Otherwise 20 minutes should be plenty.

    To make it extra pretty, cut off the edges of each side with a sharp knife. This will expose the layers of chocolate and peppermint and it should be quite pretty.

    To cut the peppermint bark into triangles for gifts and to make people think you’re way more skilled in the kitchen than reality, cut the bark into strips, then squares, then cut the squares into triangles. These look lovely tucked into tissue paper in tins or in canning jars tied with ribbon. Just make sure they are stored in air tight containers and made no more than two weeks prior to giving.

    Enjoy!

    Filed Under: All, Cook It Tagged With: , ,

    Chocolate Chip Cookies Thick or Puffy Style

    November 29, 2009 By 4 Comments

    Heather says:

    I hope some of you are happy. Today I broke my one of my cardinal rules of cooking and not only purchased, but used and consumed shortening. It was all in the name of science mind you and the leftovers are being distributed. The first attempt? Not so great, but it was tasty and the recipients don’t have to know what my goal actually was.

    For what it’s worth, I did not change the size of the cookie portions. You can certainly increase the size of the dollop with this recipe to get a thicker cookie, as it does not spread very fast.

    Stacked up

    I experimented with two recipes to bring you a fool proof, recipe for the thicker chocolate chip cookies that some of you seem to lust over. As I live firmly and contentedly in the chewy butter world, this baffles me, but I suppose we can’t please everyone. So here is a recipe / technique for thick chocolate chip cookies. Oh, one of my children absconded with a bag of chocolate chips, so the pictured cookies have butterscotch chips, as I was not in the mood to interrogate or return to the store.

    I also experimented with putting the dough in the freezer, at room temperature, and cooking for a longer time at a lower temperature.

    Lastly, ensure your baking powder is active. If it’s been a long time since you’ve baked anything and the cookies didn’t rise at all, something isn’t right.

    Ready?

    Puffy CookieIngredients:

    • 1 cup butter flavored shortening
    • 1 cup brown sugar, packed
    • 1/2 cup white sugar
    • 2 large eggs
    • 1 TBSP vanilla
    • 6 tsp water (this is 30 mL and a medicine measuring cup works fabulously)
    • 3 1/4 cups all purpose flour
    • 1.5 tsps baking powder
    • 1 tsp salt
    • 2 cups or 1 12oz bag semi-sweet chocolate (or what the heck, butterscotch chips)
    • optional 1 cup chopped nuts

    Don’t get excited, we’re not preheating the oven, yet.

    Combine the dry ingredients, except the chocolate chips in a medium bowl (flour, baking powder, salt). Give them a brief stir with a whisk or fork.

    In a second, small bowl lightly beat the 2 eggs, vanilla, and water together, until just homogeneous (this means just until it’s all together with no clumpy bits)

    Now it’s time to get started.

    In a mixing bowl with a hand or stand mixer, cream the shortening and the sugar, both brown and white. When everything is thoroughly and evenly combined, begin adding the wet ingredients, about 1/3rd at a time. Wait until the wet is incorporated into the sugar mixture before adding the next third.

    Once everything is all mixed, begin adding the flour mixture, a little at a time. You don’t have to be too careful, 2 or 3 portions, not a spoonful at a time.

    Turn off the mixer and stir the chips and if you use them nuts in by hand.

    Place the mixing bowl in the freezer for at least 20 minutes.

    Preheat the oven to 300F while the dough is chilling.

    Spoon the chilled dough onto dry, ungreased, room temperature baking sheets by rounded tablespoonful. Make sure each dollop is at least two inches from the next. Immediately place in the 300F degree oven and bake for 20 – 22 minutes.

    It’s best to slightly under cook these cookies to prevent the dough from falling.

    Allow to cool on the cookie for 2 – 5 minutes before placing on a wire rack to cool completely.

    Enjoy.

    Filed Under: All, Cook It Tagged With: , , , , ,
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