Homemade Easter Goodies!

Did you survive the weekend sugar craze?!  (Don't be ashamed if you called in sick to work today to cure that chocolate hangover.)  Let's face it, while the true meaning of Easter lies in the celebration of Jesus rising from the tomb after dying on the cross to save the world from its sins, all kids see is candy.  And since we buy so much of it, knowing that we want just a little taste, we parents end up suffering the consequences two-fold.  (Our sugar overdose, and the kids, who seem to just get more energy the more they eat!! When is this sugar crash supposed to kick in?!) 

While Rowen's little body isn't quite ready for a sugar rush, (nor is mom or dad) I did pick up some toys and books for his Easter basket that will keep him occupied for at least the next week.  And add on his Nana's annual egg hunt, he will have plenty to keep him busy!  We spent Easter with James and Ava too, and since they are able to eat the sweet stuff, I thought I'd make them a little basket that will help balance out the sugar. 

I found two recipes on Pinterest for play-dough and finger paints, and decided they would be the perfect match for some quiet and creative playtime.  These were super easy recipes and turned out awesome!  I didn't even have to buy the ingredients because they were all in my pantry!  (So it's all non-toxic for those play-dough/paint eaters out there.)  All I purchased were some glass containers to put the paints and play-dough in.  To stay on the Easter theme,  I cleverly (if I do say so myself) named the colors Poppy Pink, Easter Grass Green, Lent Purple, He Is Risen! Yellow, etc.  These were fun to make and even Kurt helped!  I think he liked playing with the play-dough.  The recipes are below.

Play-dough
1 cup water
1 cup flour
1/4 cup salt
2 tsp. cream of tartar
1 Tbsp. vegetable oil
food coloring

Dump all the ingredients into a pot and stir them until blended together.

Cook over medium heat, stirring constantly, until it forms a large ball.

As soon as it joins into one large ball, take it off the heat and dump it onto your counter or wax paper.  Wait 

for it to cool, then knead it a few times until it becomes nice and soft.

Finger Paint

3 Tbsp sugar

1/2 tsp salt

1/2 tsp corn starch

2 C water

food coloring

Combine all ingredients into a small saucepan and stir over stove until mixture thickens.  Cool and pour into containers.  Add desired coloring.

And since kids can't live on non-toxic play-dough and finger paints alone, I also put some of my favorite trail mix in their basket.  It's just:

1 can salted peanuts
1 can smoked almonds
1 bag dried mangoes
1 bag yogurt covered raisins
1 bag craisins
2 bags M&M's

  I used coconut and pretzel Easter M&M's but I like to switch things up from time to time.  And since it was Easter I called it Bunny Bait.  And yes, I realize that there is chocolate in this.  I just couldn't resist!  They would think me the worst aunt in the world if I didn't give them some form of candy!  In my defense there are almonds (protien!) and dried fruit (need I say more?) in it, so it's like 50% healthy.....(I'm so proud because this is the only "recipe" that I've come up with on my own!  It took me a few years to get it just right.  Hey!  I know what your thinking....Trail mix, real ambitious/original/difficult/insert your sarcastic adjective....but just try it and you can maybe appreciate what goes into making the perfect mix!)

The perfect Bunny Bait!

Hope you had a Happy Easter and try these out! (Once you pull yourself out of that sugar haze, of course!)

New Gear for Hiking!

So long story short, last week we purchased the Kelty FC 1.0 Frame Child Carrier from REI Oulet for only $47.00!  It normally is $150.00, but was on sale for $80.00, plus we had a 20% off coupon code, and we used our member refund so this was a steal! (and shipping was free!) Don't you just love when that happens?  (It's sadly very rare...)

Kurt and I like taking hiking trips and wanted to bring Rowen along but weren't sure just how much we would be able to go this year.  Even if we just go once, (like we did yesterday) this was well worth the money!  We took it out to one of the local state parks and Rowen just loved it!  He looked so proud perched up on dad's back!  Kurt and I both thought it was comfortable to carry, and its got plenty of added perks.  Here are a few as stated by the manufacturer:

• Auto-deploy kickstand extends and retracts smoothly thanks to an internal spring-loaded system; no-pinch hinges help keep little fingers safe
• 5-point, adjustable harness system is anchored directly to frame and features an easy-to-use central tensioning system similar to car seats
• Curved, molded-foam shoulder harness with sternum strap and padded hipbelt evenly distribute load
• Mesh back panel with sliding torso-length adjustment allows easy fitting changes between short and tall parents
• Padded, fixed cockpit offers a reclined position, allowing child to sit naturally and comfortably
• Carrier also features hipbelt storage pockets and toy loop attachment points
• Manufacturer recommends a maximum weight limit of 50 lbs. for child and gear
• Made from durable 600-denier? polyester and brushed nylon fabrics

Rowen's new ride!

Parent and child approved!

 
I love that there are lots of little hook on spots for toys!  I think Rowen will appreciate that too.  While we only took a short 2 mile loop on some pretty easy terrain (and found that justifiable to go out for ice cream afterwards.....we, well Kurt, was carrying extra weight!) but it was great to get out and give our new gear a test run.   Now we just need to plan a trip!

Let's go hiking again mommy!  (But next time can I get some toys on this thing?)

Sugar Rush!.....Sugar Crash.......

Sorry I haven't posted in awhile.  I've been in a sugar coma for the past week.  (I just came out of it this evening after much sleeping and slightly above average nutritional eating.)  This is how it happened.  As most sugar induced comas are caused, it all started with family vacation!! Early this week my sister's family, my parents, Kurt, Rowen and I all headed to Wisconsin Dells for a little R&R, or should I say lack thereof, as we spent most of the time chasing the kids around the indoor water parks that were as abundant as dandelions in springtime at our resort. 

In preparation for lots of swimming and indoor playground climbing, (which turned out to be my nephew, James's, absolute favorite thing to do all the time, much to the cringing of those who had to chase after him what with all those kid germs breeding in there.......shudder) I decided that I should bring along some sugary treats to keep the batteries charged with just enough energy to keep us going but allowing us (and more importantly the kids) to crash just in time for bed.  What better way than to start off the day with a nice healthy portion of Chocolate Coffee Cake?  Which by the way looks like a giant chocolate chip cookie (see pic below!)  It ended up not being as sweet as I thought, which was pleasantly surprising.  And what's a better mid-morning or afternoon snack than homemade Lofthouse Cookies?!  Yes, you know those irresistible pink or yellow frosted sugar cookies with sprinkles that sit in the bakery section of your local grocery store just daring you not to buy them.  And of course your not a sucker when it comes to dares so you buy them!  Well, these are homemade so I felt like I'd conquered something, but then I started making them and it was like "Yeah, even homemade and these have a whole lot of not so good things in them......but at least I made them!"   

Anywho, the recipes are below.  I strongly suggest you make these for your next family vacation.  While my little Rowen is too young to sample these tasty treats, and was ready to go to bed before he even ate dinner, James and his sister, Ava (3 yrs. and 1 yr respectively) were still bouncing off the walls at bedtime.  (Should've gone ahead and brought some raw sugar to be taken by the teaspoon full.....)

Chocolate Coffee Cake
Makes one 9x13 inch cake

For the Streusel:
2/3 C all-purpose flour
1/2 C firmly packed light brown sugar
1/2 tsp ground cinnamon
6 Tbsp cold unsalted butter, cut into small pieces
3/4 C chocolate chips

For the Cake:
1 1/2 C all-purpose flour
1/2 C cake flour
2/3 C unsweetened Dutch process cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 C unsalted butter
1 C granulated sugar
3 large eggs
1 1/4 C sour cream
1 1/2 tsp pure vanilla extract

Preheat the oven to 350 degrees F.  Grease and flour a 9x13 inch baking pan or dish.  If using a glass baking dish, set the oven temperature to 325 degrees F.

To make the streusel, in a small bowl, stir together the flour, brown sugar, and cinnamon.  Using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form.  Stir in the chocolate chips until evenly distributed.

To make the cake, in a bowl, stir together the all-furpose flour, cake flour, cocoa, baking soda, baking powder, and salt.

In another bowl, using an electric mixer on medium speed, cream together the butter and sugar until light and fluffy.  Add the eggs, one at a time, beating thoroughly after each addition.  Add the flour mixture in 2 or 3 additions, alternating with the sour cream and vanilla.  Using the mixer on low speed, beat the batter until smooth and fluffy, about 2 minutes.

Pour the batter into the prepared pan and spread it evenly.  Sprinkle the streusel mixture evenly over the batter.

Bake until the topping is golden brown 40-45 minutes.  A toothpick inserted into the center of the cake should come out clean.  Transfer the pan to a wire rack and let cool completely.  Cut into squares and serve.

Note:  Semisweet or bittersweet chocolate chips can be used in this coffee cake recipe.  I used semisweet chocolate chunks because that was what I had in the cupboard.  I also thought maybe a tablespoon of espresso might add to the flavor of this cake, so maybe next time!  Also, this recipe is from my W-S Baking Book!

That is one giant chocolate chip cookie! It's the breakfast of champs! Yum!

Homemade Lofthouse Cookies

 I found this recipe on Pinterest.  It's from sweetpeaskitchen.com  Here is the link: http://sweetpeaskitchen.com/2011/05/30/soft-lofthouse-style-frosted-cookies/  I've seen other Lofthouse recipes out there but this is the one I settled on.  The cookies turned out great and were so soft!  The frosting was pretty great too.....I couldn't stop licking it from the bowl! (and I hadn't even frosted the cookies yet!)  I made the frosting green for St. Patty's but let it be your canvas!

Lots of sugar for already sweet kids!

Sad Day.......

So yesterday my immersion blender died.  I know.  Tragic.  I used that thing for everything!  From making smooth and silky soups to deliciously blended smoothies.....ahhhhh!  I can't believe this has happened!  I'm in denial.  Kurt said he would try to fix it this afternoon.  He will figure it out, he's good like that.  Oh who am I kidding?!  It's gone!  And it's all my fault!  I'd been asking too much of it in the past few weeks.  If I hadn't been on this damn smoothie kick!  I know you are thinking I just should have used my blender.  Well, that died too.  It happened on Tuesday.  And I know Rowen was just as happy as a clam because he hates that blender.  I did too.  It's time was up.  (I think Ro clapped when I chucked it in the garbage.)  So alas, now I'm on a search for a new immersion blender/blender (unless Kurt can bring it back to life).  Maybe a Vitamix?!  So long immersion blender, you've done so much and are yet so little.

 

My old Cuisinart Smartstick Immersion Blender.....and it was really smart!  Look at all those attachments!!!

The Vitamix 500 Professional Blender...my dream.

The Cuisinart Compact-Smoothie Blender....This could satisfy my smoothie cravings.

If anyone has any recommendations on a great immersion blender/blender I'm all ears.  I'm just too distraught right now to think clearly on the matter!

It's Greek To Me!

And I'm strictly speaking in food terms here people.  Hummus and pita bread to be exact.  Homemade to be even more exact.  Have I tantalized your taste buds?  Piqued your curiosity?  Captured your attention?  Whet your whistle?   What am I even saying?  I'm going a little crazy lately.  My son has refused to take a nap for the past two days (and is finally sleeping!  Hallelujah!  Thus allowing me to divulge such great recipes to you from the Greeks.)

So a few weeks ago I was doing my weekly scan of recipes from a few of my favorite cookbooks for meals for that week.  I came across a tried and true hummus recipe from a Barefoot Contessa cookbook (How Easy Is That?) which I instantly decided I needed to make.  I thought some fresh veggies and hummus would more than make up for all the pretzel and french onion dip I'd been, shall I say "vegging out on."  (Can I call that a pun?)  I also flipped through my W-S Baking Book and found the pita bread recipe I'd been wanting to try,  which looked easy enough and didn't require me to buy any new ingredients for it!  (I love when that happens...)  All I needed was some Fage and you could call me Athena!  (Like I said, one cute,but determined son who doesn't nap makes for one stable otherwise, but on the verge of a nervous breakdown right now mommy.) 

Anywho below are the recipes.  Nothing could be easier here!  Or healthier!  The hummus is packed with protein and as far as the pita bread goes, you need carbs to sustain energy!  I just ate the hummus with vegetables since I was feeling guilty about my binge on pretzels and dip, but be adventurous with your dippers!  I ate the pita bread plain since I feel that I can't really appreciate the flavor that only comes with homemade bread if I slather it with spreads, but eat it how you like it!  I thought about making some gyros with it, but that was just too ambitious a task for me at the time.  The pita bread makes 10 so if you feel like you won't eat it up within a few days, just pop the rest in a ziploc and into the freezer they go!  Apolafsete!  (That's "Enjoy!" in Greek!)

Hummus
Makes 2 cups (I doubled the recipe since I love it so much!)

2 C canned chickpeas, drained, liquid reserved
1/3 C tahini or sesame paste
4 cloves minced garlic
6 Tbsp freshly squeezed lemon juice
8 dashes Tabasco sauce
2 tsp kosher salt

Place the chickpeas,  2 Tbsp of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor (or a blender) fitted with the steel blade and process until coarsely pureed.  The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary.  Cover and refrigerate for several hours for the flavors to blend.  Taste for seasonings.

This is a basic hummus recipe, but you could add roasted red peppers, or any other array of ingredients to make it unique!

All the ingredients pre processer

 Press of a button and your done!

Pita Bread
Makes 10- 6 inch flatbreads

1 Tbsp active dry yeast
Pinch of sugar
1 1/2 C warm water
2 Tbsp olive oil, plus extra for greasing
1 1/2 tsp salt
3 1/2-4 C all-purpose flour, plus extra as needed

In a bowl, sprinkle the yeast and sugar over 1/2 C of the water.  Stir gently to dissolve and let stand at room temperature until foamy, about 10 minutes. 

In a stand mixer fitted with the paddle attachment, combine the remaining water, the oil, salt, and 1 C of the flour.  Beat on medium speed until creamy, about 1 minute.  Stir in the yeast mixture.  Beat in the remaining flour, 1/2 cup at a time, until the dough pulls away from the bowl sides.  Switch to the dough hook.  Knead on low speed, adding flour 1 Tbsp at a time if the dough sticks, until stiff and sticky, about 3 minutes.

Transfer the dough to an oiled deep bowl and turn once to coat it with oil.  Cover loosely with plastic wrap and let the dough rise at room temperature until doubled in bulk, 1-1 1/2 hours.

Place a baking stone on the bottom oven rack and preheat to 450 degrees F.  Turn the dough out onto a lightly floured work surface and divide it in half.  Cover half with plastic wrap.  Divide the remaining half into 5 equal pieces and form each piece into a ball.  Let rest for 10 minutes whilde dividing the other dough half.  Roll out the balls into rounds about 6 inches in diameter and 1/4 inch thick.  If the dough does not roll out easily, let it rest, covered, for 10 minutes.  Drape each round over a flour-dusted rolling pin and transfer to a floured kitchen towel.*  Cover with another towel and let rest until puffy, about 15 minutes.

*  I was confused by this step, as I only have one rolling pin.  How am I supposed to put 10 pitas on one rolling pin?!  If you are so blessed to have multiple rolling pins, kudos, and this step should be no problem.  I ended up stacking my pitas on top of each other which was really dumb of me since it didn't allow my pitas to get puffy, plus they stuck together, but in the end I thought they still turned out great! 

Preheat a baking sheet in the oven for 6 minutes.  Quickly brush the sheet with oil.  Transfer 3 or 4 dough rounds to the hot sheet and place it on the baking stone.  Do not open the oven door for 3 minutes.  Bake until puffed and light brown, 6-7 minutes.  Stack the pitas on a plate and cover with a kitchen towel.  Bake the remaining pitas, then serve warm.

Puffy pitas!

My Leaning Tower of Pitas! (oh wait, that's Italy...)

My Addiction to TOMS

Hi my name is Amber and I'm addicted to TOMS shoes.  I own 6 pairs.  Is that sick?  Probably, but I just can't get enough of these cute and comfy shoes!  My favorite are the classics, but I'm venturing into the cordones territory.  I love these shoes so much that I've dedicated a board on Pinterest to them!  I justify purchasing TOMS because with every pair I buy, I'm also buying a child in Africa a pair of shoes.  (It's Toms One for One campaign.)  Aren't I so generous?!  The pricing isn't too bad either, with most classic pairs running around $54 while the new ballets and cordones are a bit more pricey around $79.  What's even better is that they have Tiny TOMS (adorable!) so I can get my son his own pair (or 6....) when he can walk!  Do I smell mother/son matching shoes in the works?!  Now THAT really would be sick........Here are just a few that I'm hooked on:

Pink Primrose Vegan Classics -so springy!

Valentine Classics- Oh, I'm in love!

Pink Glitters Classics- I own these and they brighten up any dull winter day.

Bloom Cordones- my next pair......

Alessandra Black Canvas- these could go with anything!  I'm thinking with me....

Bimini Stichouts- I need green for St. Patrick's Day......Ok I'll buy them!

Animal Tiny TOMS Classics- for my little animal!

Chambray Bimini Tiny TOMS Classics- summer casual, and would kinda match those green ones for mommy.......Ok, you've convinced me, I just bought them!!

The Ultimate Baking Challenge

So a few weeks ago during a monotonous February day, I decided to spice things up by going a little sour.....dough.  There's just something about sourdough that is so..............epicurean, I don't know, maybe that's not the right word but it sounded good.  I got all my ingredients and was ready to dive in.  By the end of the day I would be enjoying a nice thick slice of sourdough!  I started with the sourdough starter (which is a dreaded recipe in a recipe, but all good things come to those who wait.)  Come to find it takes 48 hours to sit and bubble and do its thing.  Damn.  Fine.  In two days I will be enjoying an even thicker slice of bread for all of my patience!

Two days  and I'm just watching the starter sit there.  Being lazy.  Staring at me.  Mocking me.  Playing me for a fool.  Finally the wait is over.  I open up my baking book to the ACTUAL recipe.  Reading through it all looks standard procedure for bread.  Waiting first and second rise, yada yada.  Then, there it is, another glitch in my plans.  Apparently after the loaves have been formed they have to sit in the fridge overnight!  You can imagine my frustration.  I have to admit, after I found out this information, it took me about a week to get up enough courage to make the actual dough.  This was supposed to be a four day baker's run of the mill procedure.  In my reality, from the point of inception in my brain to the moment I pulled those painstakingly kneaded loaves out of the oven,  the whole thing took me about 2 weeks.  I'm ashamed.  But I'm not a seasoned baker, so how was I to know?  Regardless, after all was said and done, sourdough and I have made our peace.  (You can imagine how big my slice was after waiting a lifetime to make it!)  While this recipe requires the foresight to know how long it will take, more patience than you can fathom, and a bit of rearranging your fridge to make room for three loaves of bread, it was all worth it in the end.....I think.  Here's the recipe.  It's once again from my Williams-Sonoma Baking Book, and while I love just about everything about that book, this particular recipe left a slightly sour taste in my mouth......

Easy Sourdough Starter
1 pkg commercial dry sourdough starter (1/2 oz) -I found mine at a whole foods store
1 C bread flour
3/4 C lukewarm water
2 Tbsp plain yogurt

In a bowl, combine the dry starter and the flour.  Whisk in the water and yogurt until smooth.  Transfer the mixture to a 1 qt glass jar, ceramic crock or plastic container.  Cover loosely with plastic wrap or a double thickness of cheesecloth and let stand at room temperature for 48 hours, stirring the mixture with a whisk twice each day.  It will be bubbly, with a sour smell.  If not using right away, store the starter in the refrigerator, loosely covered until ready to use.  

Sourdough Bread
Makes 3 small round loaves

1 1/2 C lukewarm water
4 tsp active dry yeast
1 C Easy Sourdough Starter
1 Tbsp honey
6 C bread flour
1 Tbsp unsalted butter, melted, plus extra for brushing
2 large eggs
2 1/2 tsp salt
2 Tbsp cornmeal mixed with 2 Tbsp bread flour

In a stand mixer fitted with the whisk attachment, combine the water, yeast, sourdough starter, and honey.  Beat on low speed just until smooth, about 1 minute.  Cover the bowl with plastic wrap and let the starter mixture stand at room temperature until doubled in bulk, about 1 hour. 

This part of the process is cool because you can really hear the mixture bubbling away.  It's like Rice Krispies!

Switch to the paddle attachment and stir the mixture together on low speed.  Add 3 cups of the flour, the butter, eggs and salt.  Beat on medium-low speed until smooth, about 1 minute.  Add 2 more cups of the flourand beat for 2 minutes.  Switch to the dough hook.  Beating on low speed, add the remaining bread flour, 1/2 cup at a time, until a very soft dough forms that pulls away from the bowl sides.  Knead on low speed, adding flour 1 Tbsp at a time if the dough sticks, until smooth, springy, and moist, about 6 minutes.  Scrape down the sides of the bowl.

Brush the bowl with a thin film of melted butter and turn the dough to coat it with butter.  Cover loosely with plastic wrap and let rise at room temperature until slightly more than doubled in bulk,
1 1/2-2 hours.

That's a lot of  dough.  It almost spilled over the sides of my bowl!

Line a baking sheet with parchment paper and sprinkle with the cornmeal mixture.  Turn the dough out onto a lightly floured work surface.  Divide the dough into 3 equal portions and shpae each into a tight, round loaf.  Place the loaves, seam side down and at least 4 inches apart, on the prepared sheet.  Sprinkle the tops with flour and rub in.  Cover loosely with a double layer of plastic wrap and let rise in the refrigerator for 8-12 hours. 

Place a baking stone on the bottom oven rack and preheat to 450 degrees F.  Usin a thin, sharp knife, make 3 gentle slashes across the top of each loaf.  Place the pan on the stone and bake for about 10 minutes, then reduce the heat to 400 degrees F and bake until the loaves are golden brown, 20-25 minutes longer.  Let cool completely on racks before slicing and serving.

Finally!  The finished product, three happy golden loaves mine for the taking!

I choose this one.

I used one of the loaves right away and gave the other two to family, but you can freeze them as well.  While it is delicious by itself, it's also great for sandwiches (I made some awesome grilled cheeses with it last night for Kurt and myself) or I had the thought of using it as a bread bowl for dips, soups, salads, etc!  The sky is the limit!

Winter's Chill.....

Oh winter.....That time of year when we in the northern hemisphere steel ourselves against freezing temperatures, below zero wind chills, slushy snow covered roads, record setting snowstorms, days without sight of the sun, salt encrusted cars, cumbersome (and unattractive) clothing, shoveling induced heart attacks, expanding waistlines, dry and itchy skin, etc., ect.  The list could go on!  With all the negative feelings that winter can bring about, it's hard to think that anything good can come of it.

Here in Wisconsin it's almost mid-February (as I'm sure it is around the rest of the world) but winter seems like a mere afterthought.  Sure we've had some cold days and a little snow, but it's been feeling a lot like spring.  I saw a robin yesterday.  No joke.  It's been nice not having to plan errands around the weather, and get Rowen outside on a  regular basis, but I'm really beginning to miss the real winter.  (As the saying goes, "You don't miss something until it's gone." or something like that.) 

Well, today winter came in (semi) full force.  The snow was snowing and the wind was blowing.  Temps were in the teens, wind chill factor made it in the single digits.  You know, a regular day for Wisconsin on February 10th.  I have to say it was really nice.  Instead of thinking about how this could really throw a wrench in the day, I thought about slipping on a pair of cozy slippers and snuggling by a warm fire, sledding with Rowen then coming inside for a hot steaming cup of cocoa with extra marshmallows, getting some exercise in a pair of snowshoes, firing up the snowmobile and riding some trails, a pot of delicious soup simmering on the stove, uncorking a nice bottle of red because hey, I've got nowhere to go in this.  Yeah Old Man Winter can be crotchety sometimes (if you've seen the movie Santa Clause is Comin' To Town featuring Fred Astaire, you know this), even downright miserable. But try to make the best of a less than ideal situation, cause your gonna miss this when it's gone!

If it's a winter wonderland in your neck of the woods, here are some toys to enhance the seasonal experience.

 

Atlas Snowshoes for Running.  I own a pair of regular Atlas snowshoes  and I love them!

Uggs Women's Ansley Slippers.  These look cozy while being stylish!

Staub Oval Coquette for that nice pot of stew your going to need after using the snowshoes

Patagonia Women's Down With It Parka.  This will keep your bum toasty warm.

Godiva Hot Chocolate.  Need I say more?

Crate and Barrel Cafe Mug, perfect to house your frothy cocoa!

This label is especially delicious, and how can you go wrong with a name like that?!

Flexible Flyer.  Old school but still a great sled!

It's What's On The Inside That Counts...

Nothing could be more true, especially when it comes to coffee cakes.  I mean let's face it coffee cake can look pretty generic.  You've got your crumbly toppings, your icings galore, your various glazes and frostings...What you really want to know is what's in there?  The difference between a take it or leave it coffee cake and a got-to-have-it masterpiece is all in the details.  I met such a masterpiece this week, and let's just say this one takes the (coffee) cake.  Pun intended.

I posted on a macadamia nut coffee cake a few weeks ago, and while that was delicious in it's own right, this next one stands in a class by itself.   It's called Italian Almond Coffee Cake.  Not a name that grabs you by the collar and screams "Eat me, I'm delicious!" but let's take a closer look.  The cake itself is pretty standard, with an almond flour and butter base.  (It's good, but it gets better.)  "So what's on the inside?" you ask.  Words can't describe!  But I'll try.....the filling is a delicious combination of whole milk ricotta, semisweet chocolate chunks, and almond brittle with just a hint of orange zest and rum.  Yeah, it's pretty decadent.  While this is a coffee cake, it practically crosses the border into just cake.  And remember, next time you see a bland old coffee cake sitting all alone in the corner of the bakery case by itself don't be so quick to judge.  After all, isn't it what's on the inside that really matters?


Italian Almond Coffee Cake
Makes one 10 inch cake

For the Almond Cake:
2/3 C slivered almonds
3 1/4 C all-purpose flour
2/3 C firmly packed light brown sugar
Grated zest of 2 lemons
1 Tbsp baking powder
Pinch of salt
3/4 C plus 2 Tbsp cold unsalted butter, cut into small pieces
1 large egg
2 tsp pure vanilla extract

For the Filling:
3 1/2 C whole milk ricotta cheese
Grated zest of 1 orange
1 Tbsp golden rum
3/4 C granulated sugar
4 oz semisweet chocolate, coarsely chopped
Almond Brittle *

To make the almond cake, preheat the oven to 325 degrees F.  Spread the almonds on a baking sheet and toast, stirring twice, until light brown, 8-10 minutes.  (You can also toast the almonds in a pan on the stove top  over medium heat, shaking often, until you can smell the almonds.) Transfer to a plate and let cool slightly, then pour into a food processor.  Add 1/4 C of the flour and process until a finely ground nut flour forms.

In a stand mixer fitted with the paddle attachment, stir together the remaining 3 cups flour, nut flour, brown sugar, lemon zest, baking powder, and salt on low speed.  Add the butter and continue to mix until fine crumbs form.

In a small bowl, whisk together the egg and vanilla until blended, then add to the flour mixture.  Mix lightly, just until evenly moistened.  The batter will be crumbly.

To make the filling, in a bowl, combine the ricotta, orange zest, rum, and sugar.  Using the mixer on medium speed, beat until smooth and fluffy.  Fold in the chocolate and almond brittle just until evenly distributed.

Grease a 10 inch round springform pan.  Increase the oven temperature to 350 degrees F.  Pour half of the cake better into the prepared pan and, using a large silicone spatula, mound it slightly higher around the edges than in the center.  Gently and evenly tamp down with the spatula to flatten any bubbles (do not press firmly).  Spread the ricotta filling over the batter in an even layer, leaving a 1 inch margin around the edge.  Spread the remaining batter in an even layer over the cheese filling right up to the pan sides.  Gently and evenly tamp to flatten the batter.

Bake until the top is golden brown, 40-45 minutes.  Transfer the pan to a wire rack and let cool completely.  Remove the sides of the springform pan.  Serve at room temperature, cut into wedges.

Note:  If your like me and can't wait for delicious things to cool before consumption, be prepared that if you don't wait for this to cool, the filling will be pretty gooey and your slices will resemble more of a mound shape.  I'm all for eating it right away.

* Almond Brittle is a recipe in a recipe.  Sorry, I hate when that happens but bear with me.  To make the brittle, grease a baking sheet and a large metal spatula.  In a large, heavy frying pan over medium heat, cook 1/3 C granulated sugar, shaking gently, until it liquifies and turns golden.  Warning: the liquid will be hot!  Remove from the heat and stir in 2/3 C slivered blanched almonds.  Pour onto the prepared sheet and press with the spatula into a single layer.  Let cool to room temperature, then break into 1/2 inch pieces.

 Hmmmm.....there's that crumbly top coffee cake. 

Yeah, it looks like it could be good.....not all that special.... just crumbly....top.....

What have we here?!  Oh, a piece for me?!  Yes please!!!

My Love Affair with Knives

Kuhn Rikon knives to be exact.  (Shhh, don't tell my set of Wusthof's!)  There is just something so lovable about this brand (which are made in Switzerland.)  It could be the cute designs or all the colors, either way I want all of them!  Lately, whenever I go to a home/kitchen store, I dash for the knife section to see the Kuhn Rikon selection. (pathetic, I know, but that's the thing about affairs.....) 

I was at our local Sur La Table last week, and saw this cute knife by KR (that's what I refer to Kuhn Rikon as, it's our code name.) that was Halloween inspired.  My sister had told me awhile back that she bought this knife for carving pumpkins and cutting those pesky squashes, and she liked it. (no, this is not sloppy seconds!)  I despise cutting squash, as I have to set aside about 1/2 an hour to get the job done.  I blame it on an inadequate knife.  Anywho,  this cute Halloween knife was on sale (bonus!) so I bought it and brought it home.  Yesterday I  used it for the first time and couldn't be happier!  I used it on a butternut squash that I planned to cube and roast in the oven.  I don't know if it was the design of the teeth or that it was just so gosh darn cute, but it worked swimmingly, and in half the time!  Below are some pics of my latest fling and new found squash cutting success!  Oh, and here is a recipe for simple roasted butternut squash!


Roasted Butternut Squash

1 whole butternut squash (any size, though I find the smaller ones have more flavor)
Extra Virgin Olive Oil
Salt
Pepper
Thyme or Rosemary  (fresh or dry, but be sure to mince it if it's fresh)

Preheat the oven to 400 degrees F.  Peel, seed, and cube the squash.  Toss the cubed squash with olive oil, salt, pepper, and herb of choice to coat.  Spread on a sheet pan in an even layer and pop in the oven for 30-40 minutes.  (Toss halfway through cooking.)  Serve and enjoy!

My new Kuhn Rikon!

Isn't it dreamy?!  The sheath even has a seed scooper!

My squash before

My squash after... oh look there's that knife again!

Roasted butternut squash, Mmmmmm!

KR Ergo Paring Knives

KR Watermelon Knife.  My next fling...

Oh wow, look at all those colors!!  KR nonstick paring knives.

One of my favorite things about KR is that they make fun kid-friendly cooking tools.   I love that!  Here are Duck Snippers.

More Bread, As Promised!!

Yes, I said there would be more bread recipes and true to my word here's a(nother) great one!  Rowen and I made delicious gooey cinnamon raisin bread during the week and brought it up north for our weekend getaway to the cabin.  It was the perfect accompaniment to a steaming, hot cup of morning coffee while we watched the wind blow snow over the northern woods, add to that the sound of  logs crackling on the fire.......quite the scene isn't it?  This recipe makes two glorious sized loaves so I gave the other away, or you could put it in the freezer and break it out for your next winter weekend getaway!  It's perfect served all by itself, but a nice slather of butter would also be tasty.  I like to toast the slices first, as the cinnamon sugar swirls get all melty and goo-like.  Any way you slice it, this bread just makes you feel good!  (Sorry, that was cheesy....)  Here is the recipe!

Brown Sugar Cinnamon Raisin Bread
Makes two 9x5 inch loaves

1 Tbsp active dry yeast
3 Tbsp granulated sugar
1 1/4 C warm water
1 C warm milk
3 Tbsp unsalted butter, melted, plus more for greasing
1 Tbsp salt
1 large egg, lightly beaten
6-6 1/4 C bread flour, plus extra if needed
3/4 C golden raisins
3/4 C dark raisins

For the filling:
2/3 C firmly packed light brown sugar mixed with 4 1/2 tsp ground cinnamon

In a bowl, sprinkle the yeast and a pinch of the granulated sugar over 1/2 cup of the water and stir to dissolve.  Let stand until foamy, about 10 minutes.

In a stand mixer fitted with the paddle attachment, combine the remaining water, the milk, the melted butter, remaining granulated sugar, salt, egg, and 2 cups of the flour.  Beat on medium speed until creamy, about 1 minute.  Add the yeast mixture and 1/2 cup of the flour and beat for 1 minute.  Add the raisins, then beat in the remaining flour, 1/2 cup at a time, until the dough pulls away from the bowl sides.  Switch to the dough hook.  Knead on medium-low speed, adding flour 1 Tbsp at a time if the dough sticks, until smooth and elastic, about 4 minutes.

Transfer the dough to a greased deep bowl and turn to coat it with the melted butter.  Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1-1/2 hours.

First Rise

Lightly grease the bottom and sides of two 9x5 inch loaf pans.  Turn the dough out onto a lightly floured work surface.  Divide the dough in half and roll or pat each half into an 8x12 inch rectangle.  Lightly sprinkle each rectangle with half of the filling, leaving a 1 inch border on all sides.  Beginning at the shorter end, tightly roll up each rectangle into a compact log.  Pinch the ends and the long seam to seal in the filling.  Place each log, seam side down, in a prepared pan.  Cover loosely with plastic wrap and let rise at room temperature until about 1 inch above the rim of each pan, 1-1/2 hours.

Second Rise

Preheat the oven to 350 degrees F.  Bake until the loaves are golden brown and pull away from the pan sides, 35-40 minutes.  Turn out onto racks and let cool completely.  (Or be like me and slice it right away, because I just can't wait that long.  Do you know how long it takes for a loaf of bread to cool completely?!  You don't want to find out....)

Disclaimer:  Bread may be hot if you don't let it cool completely, and minor burns may occur, but that's between you and the bread.

Mmmmm....swirly cinnamon and raisins!  This is worth the minor burns.