Relationships and Chocolate Pudding Pie

“Christina, you just have to understand that your American way of being friendly is often misinterpreted as romantic here. You need to stop it.” This was the verbal blow given to me by a guy that works at one of the other restaurants near our bakery. We had been discussing among other things relationships and how things work in the Middle East/Qatar. He said that I flirted with way too many people here. He defined my flirting as the smiles I easily gave to anyone and saying hello or chatting with them. I said that I was simply just being friendly, that I liked to smile at people and that I talk to just about anyone if they’re not being jerks. He then let go with the above line. I was a bit hurt. Why should I change who I am and how I am just because they can’t understand that I’m just trying to be friendly?

I posted about this on Facebook. I got lots of comments about not changing who I am or how I am along with some advice on bridging the culture gap. One friend (Hi Cathy!) even suggested that I contact the US Embassy to see if they could offer any advice on how to work out this challenge. I’ve not done that yet, instead choosing to be more selective in whom I flash my “eyes-smiling” smile at. So far, this tactic seems to be working. I still smile at just about everyone, but not everyone gets the “eyes-smiling” smile (does that make sense!?) opting instead for the “closed mouth” grin. So, you could say, I’ve tried to change who how I am a bit…not a bad thing, and sometimes the “eyes-smiling” smile creeps out and shows itself anyway.

In that same vein, I’ve also met some really great customers. Of course, I often hear giggles from my staff when I sit and talk with American customers (why are they mostly men!?). The customers are normally quite engaging and share a common humor and understanding that fills a hole in me. I don’t think I prepared well enough for the fact that some things (humor) just wouldn’t translate here. Only my American friends/customers seem to understand sarcasm or silly “That’s What She Said” jokes. My staff of course sees the laughter and joking as flirting (::Sigh::) when really, I’m just having fun with some customers.

That’s not to say I’ve not met some really great locals with wonderful, humorous sides as well though. We have a few customers that are starting to become friends and even though I had to literally explain the concept of sarcasm to avoid a major confusion recently, we’re having fun learning each other’s cultures. The night that I was invited out after work and I only had a tank top on under my uniform jacket, I was more uncomfortable than they were even though we went to a place filled with mostly men in thobes. I thought for sure they thought I was a Western Hussie….I was told to just relax that it was ok and more common than I realized. We found common ground in music from the 80’s and 90’s, playing music on the laptop and singing along to power ballads by Mariah Carey, Toni Braxton and Bryan Adams. Introducing each other to new music and laughing the whole time when something just wasn’t translating. Of course, being on their “home turf,” I’ve been introduced to new foods, new hobbies (shisha anyone!? *cough* *hack*), and interesting ways of approaching things. (By the way, I was told that here when people ask where I’m from that I should respond, “America” not “United States”…they’ll understand faster. You don’t get tips like that from the travel books and websites!)

As much as I’m realizing that I need to adapt to this culture, I’m also firmly reminded that a lot of things are universal. People are people no matter where you are in this world. The people here all desire love, joy, peace, understanding and community with others….just like we do in America, just as I imagine they do in Europe, South America and Asia. This human need is so strong that people look for it in a smile, in a friendly “hello,” or an inadvertent touch. Sure, at times it will be misinterpreted, but at other times it may just help someone get through the day. I suppose in the end it is balance and just knowing how to respond if someone misunderstands.

Relationships seem to be a big theme right now in my life. Not only have I had the above experiences, but a few friends back in America have been sharing their relationship experiences as well. Rita is being super brave and blogging about her journey of going on 35 dates in 35 days in light of finding herself single upon turning 35 recently(Her blog Rita’s Quest is great…read it!). Her experiences have been so transformational and eye-opening to read, sometimes even helping me to see some things about myself that I could probably work on in regards to relationships. Still another friend recently has been emailing me about her experiences with a dating coach and the changes she’s making to hopefully find her a partner to share life with as she is in her mid/late 30’s as well. Still another woman that I know posted on her Facebook about “what’s left?!” when one of her friends told her to stop dating her typical type of man, but you could read the relational frustration in her post. All of these women, along with the experiences above have given me pause.

I find myself asking, “Am I such an odd duck that I’m really ok with being single right now (meaning my late 30’s)?!” Sure I still long for relationship, I crave that emotional intimacy with someone like I had at the beginning of my (former) marriage, but I think I can honestly say that, for now, I’m really ok with being single. To the woman that asked “what’s left?!” on her Facebook, I responded “Happiness being single!” and I honestly meant it! I know that had things played out differently in my life, and I sat here married with kids that I would likely be just as happy, but I also am grateful that I’ve been able to lead the life I have BECAUSE I’m single. In no way am I saying that my friend’s journeys and changes they are making to find a husband are not great, because I think they are wonderful! I applaud them both for getting out there and going after what they want in life and finding someone to share that with. I guess for me, right now, that’s not what I want. I’m so glad that we can all be so unique and yet, honestly, so much the same. It’s also good to know that if I happen to meet a wonderful man in the coming days and decide to be happy with someone that none of you will hold this last paragraph against me…right!?

By the way, I spoke a lot of romantic relationships in this post, but I realize that relationships go way beyond that…even to friendships. The recipe I’m sharing with you in this post is one that made for my friends in DC last Thanksgiving. By request of the host of Thanksgiving dinner (Hi Cody!), I took a chocolate pie for dessert (along with a pumpkin, but don’t get greedy for recipes!). This pie was so delicious! It was intensely chocolatey and I just so happened to perfect the crust for once in my life (Ugh! Who else struggles with pie crust!?). As you can see from the photo, I barely snapped a shot before it was completely gone and devoured by my friends. Great pie, great friends, great memories…great relationships that continue beyond physical space and time. Maybe in honor of my friends, if I can find the ingredients here, I’ll make this pie again soon. In the meantime, do yourself a favor and make it for you and the people with whom you are in a relationship, romantic or otherwise. I miss you friends!

Not really a glamour shot, but this is one mighty tasty pie!

Recipe: Chocolate Pudding Pie
Source: Gourmet

Yield: Makes 8 servings
Active Time: 30 min
Total Time: 5 hr (includes chilling)

Ingredients
For pastry dough:
1 1/4 cups all-purpose flour
3/4 stick cold unsalted butter, cut into 1/2-inch cubes
2 tablespoons cold vegetable shortening
1/4 teaspoon salt
3 to 4 tablespoons ice water

For filling:
1/4 cup cornstarch
1/3 cup plus 2 tablespoons sugar, divided
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 ounces bittersweet chocolate (not more than 60% cacao), finely chopped
1 teaspoon pure vanilla extract
1 cup chilled heavy cream

Equipment: pie weights or dried beans
Garnish: bittersweet chocolate shavings (optional)

Preparation:
Make dough:
Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 2 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.

Squeeze a small handful of dough: If dough doesn't hold together, add more ice water, 1 tablespoon at a time, stirring until incorporated. (Do not overwork dough or pastry will be tough.)

Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together, with a pastry scraper if you have one, and form into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Make pie shell:
Roll out dough on a lightly floured surface with a lightly floured rolling pin into an 11-inch round, then fit into a 9-inch pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp edge decoratively. Prick bottom and side of shell all over with a fork, then chill shell 30 minutes.

While shell chills, preheat oven to 375°F with a baking sheet on middle rack.

Line shell with foil and fill with pie weights. Bake on baking sheet until pastry is set and edge is pale golden, about 25 minutes. Carefully remove weights and foil, then bake shell on baking sheet until pale golden all over, 15 to 20 minutes more. Cool shell.

Make filling:
Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, 2 minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.

Pour filling into cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming), until cold, at least 2 hours.

Just before serving, beat cream with remaining 2 tablespoons sugar until it just holds soft peaks. Spoon onto pie.

Gourmet Cooks' notes:
Pastry dough can be chilled up to 2 days. Pie (without whipped cream) can be chilled up to 1 day.

With Love,
Christina

3 Weeks Down, 101 To Go…and a Recipe for Strawberry Summer Cake

Happy Independence Day Americans! July 4th has always been one of my favorite holidays. As Americans we give ourselves permission to get outside in the sunshine, go to the pool, lake or other body of water, wear our swimsuits all weekend, have summer foods such as hot dogs and homemade ice cream all while enjoying time with friends and family. To top it all off, we watch the grand fireworks displays and go “Ohhh, ahhh, so pretty!” Good stuff all around.

This July 4th, since I’m living in a foreign land, I wasn’t sure how this holiday would be celebrated, if at all. Lindsay and I had tossed about the idea of hosting a party with all-American foods, but that seemed to fizzle a bit since we really didn’t get a good head start on the planning. As the weekend approached, we ended up making plans to go out to a nightclub one night and then to spend the night on the beach the next night.

The nightclub was fun, but really, not very July 4th inspired. People here dance and drink too much just like they do in America, but there are also all kinds of social rules that make things a bit more interesting. Not to mention the fact that since most of the people don’t seem to speak really great English, when you’re yelling over the music it’s twice as hard to have a decent conversation…things get lost in translation or just aren’t understood at all.

Personally, I was looking forward to the beach. I was anticipating swimming in the warm waters of the Persian Gulf in the dark, laying under the stars on my new beach towel and just having a good time with my new friends. We did all that, and it was a great night, but the real treat came when someone down the beach from us shot off some fireworks. Yes, this American girl who seems to miss home a bit too much at times, got to see fireworks for July 4th weekend. Granted, it was only 5-6 fireworks, shot one at a time, but it made me so content and happy to know that even in this land, far away, I was able to experience a bit of an American tradition. To know that not everything would be have to be sacrificed for this experience, that there would be glimpses of home even in the desert, made me a bit giddy inside. I watched each one wide-eyed with a huge grin on my face.

In honor of the weekend and home, I’m posting a recipe that I made while I was home in California, waiting for this adventure to begin. It’s a super yummy Strawberry Summer Cake from Smitten Kitchen. I made this one day after going to the farmer’s market with my mom. We bought the sweetest, early season strawberries! I adore strawberries and I didn’t want any of them to go to waste, so after I ate some, covered some in chocolate and still had some leftover I searched for a recipe that would let the strawberries shine. Smitten Kitchen has never disappointed me, so I went with her recipe.

The results were great! The cake was light and moist, yet let the warm strawberries shine as the star. It was best when slightly warm and topped with a dollop of whipped cream. But who am I kidding, it was also great direct from the pan the next day too. It would be a great pot-luck recipe because it can be made ahead of time, uses “normal” ingredients, keeps really well and is easy to serve (not messy).

Give this one a try…If fruit wasn’t so expensive here and our oven wasn’t on the fritz, I may have just tried to make this one for the beach…then again, our peaches and grapes from Tunisia were pretty good all on their own.

Strawberry Summer Cake

A slice of Strawberry Summer Cake

Enjoy the holiday my American friends!

Recipe: Strawberry Summer Cake
Source: Smitten Kitchen

6 tablespoons unsalted butter, at room temperature, plus extra for pie plate
1 1/2 cups (188 grams) all-purpose flour 1 1/2 teaspoons baking powder
1/2 teaspoon table salt
1 cup (200 grams) plus 2 tablespoons (25 grams) granulated sugar
1 large egg
1/2 cup (118 ml) milk
1 teaspoon (5 ml) vanilla extract
1 pound (450 grams) strawberries, hulled and halved

Preheat oven to 350°F. Butter a 10-inch pie pan or 9-inch deep-dish pie pan (what I used). I did not test this with a standard 9-inch pie plate but looking at the margin of space leftover in my deep-dish pan after baking the cake, I suspect you’d be safe. This cake would also work in a 9- or 10-inch springform or cake pan. The 10-inch would make a thinner cake than pictured.

Whisk flour or flours, baking powder and salt together in a small bowl. In a larger bowl, beat butter and 1 cup sugar until pale and fluffy with an electric mixer, about 3 minutes. Mix in egg, milk and vanilla until just combined. Add dry mixture gradually, mixing until just smooth.

Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (though I had to overlap a few to get them all in). Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake for 10 minutes then reduce oven temperature to 325°F and bake cake until golden brown and a tester comes out free of wet batter, about 50 minutes to 60 minutes. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

With Love,
Christina

Classic Goodie: Seven Layer Magic Bars

There was a time in my life that I worked with church youth groups and was asked to not watch rated-R movies since our youth could not watch them and they typically expose us to themes that are not the best for our minds. This time period produced some great movies that people often will reference in conversation. People are shocked that I have not seen some of these “classics.”

Awhile back, a good friend sent me an odd text message that turned out to be just such a reference to a movie that I had not seen. He was surprised that I didn’t understand the reference and when I told him why he suggested that we start to meet up and “catch me up” on some of these classics. The deal was that I would bake with him (teach him how to make some of the classic goodies) and then we would watch a classic movie.

This turned into a weekly treat for both of us as we worked our way through goodies and movies. We made chocolate chip cookies twice and then we made these seven-layer magic bars. I’d never made them before, but the recipe looked very easy, and it was even on the can of sweetened condensed milk!

The bars are made by simply layering the ingredients into a pan and baking. We took the easy way and ground the graham crackers in my food processor and using pre-chopped nuts. This recipe felt very semi-homemade to me. Not much true baking skill is required. It would be a great recipe to quickly pull together to take to a potluck or party. The only downside for me is that it includes coconut. Had I been making it for myself, I would have probably omitted it and said six-layers were enough…but since these were a childhood favorite for my friend, we stuck to the recipe and he took home all of the leftovers!

He said that they were perfectly delicious and just as he remembered having as a child….so I call that a success! Give them a try!

Oh, by the way, we watched Shawshank Redemption, Silence of the Lambs and The Green Mile. So, what movies are on your classic “must-see” list? Let me know in the comments!

Recipe: Seven-Layer Magic Bars
Source: Eagle Brand

Ingredients
Non-Stick Cooking Spray
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 (14 oz.) can Sweetened Condensed Milk
1 cup (6 oz.) butterscotch-flavored chips
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Instructions
HEAT oven 350°F. Spray 13 x 9-inch baking pan with no-stick cooking spray.

COMBINE graham cracker crumbs and butter; mix well. Press crumb mixture firmly into bottom of
prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.

BAKE 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm; cool on wire rack. Cut into bars or diamonds.

For perfectly cut cookie bars, line entire pan with foil, extending foil over edge of pan. Coat lightly with no-stick cooking spray. After bars have baked and cooled, lift up by edges of foil to remove from pan. Cut into individual bars.

With Love,
Christina

Happy 2nd Anniversary! Let's celebrate with Sugar Cookie-Chocolate Crunch Fudge

Today is Shaking N Baking's second anniversary! Woot!

When I started this blog I was not really sure where it would go or how long it would last. I am excited that it is still up and running and with just a few exceptions I have been fairly consistent in my posting. I hope that you (whoever you are!!) enjoy reading my ramblings and the recipes I share.

To celebrate, I thought I would make something chocolate again. The perfect recipe to try came across my path via a calendar that I get every year from Pillsbury. The calendar has a new recipe each month and this is February’s recipe this year. It is a Bake-Off winner too!

I also thought that this would be a great thing to send to my niece Jessica in our ongoing cookie tin. I am hoping it won’t melt when it crosses the frozen East Coast into the warmer climates of the West Coast.

The ingredients are all very easy to purchase, or you may even have them on hand already (like I did!). It all came together fairly quick as well (15 minutes or less). The tricky part is getting it to 160 degrees…without a candy thermometer this could prove difficult.

The result is very yummy fudge that reminds me a lot of a Hershey’s Krackle bar (which you can only find in the miniature mix now). The granola adds a crunch that is welcomed, yet in an unexpected way. Certainly a quick and easy fudge to make if you want something a bit different.

Photo from Pillsbury.com

Recipe: Sugar Cookie-Chocolate Crunch Fudge

Ingredients:

2 tablespoons light corn syrup
2 tablespoons butter or margarine
1/4 teaspoon salt
1 can (14 oz) sweetened condensed milk (not evaporated)
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies, cut into small chunks
2 bags (12 oz each) semisweet chocolate chips
5 teaspoons vanilla
6 Nature Valley® pecan crunch crunchy granola bars (3 pouches from 8.9-oz box), coarsely crushed (heaping 1 cup)*
Fresh mint sprigs, if desired

Instructions:
In 3-quart heavy saucepan or deep 10-inch nonstick skillet, cook corn syrup, butter, salt and condensed milk over medium heat 2 to 3 minutes, stirring constantly with wooden spoon, until well blended. Reduce heat to medium-low; stir in cookie dough chunks. Cook 3 to 5 minutes, stirring constantly, until mixture is smooth and candy thermometer reads 160°F. Remove from heat.

Stir in chocolate chips and vanilla until chips are melted and mixture is smooth. Add crushed granola bars; stir until well blended. Cook over low heat 1 to 2 minutes, stirring constantly, until mixture is shiny. Spread in ungreased 12x8-inch or 13x9-inch pan.** Refrigerate uncovered at least 2 hours or until firm.

Cut into 8 rows by 6 rows. Serve in decorative candy cups or mini paper baking cups on platter garnished with mint sprigs.

* To easily crush granola bars, do not unwrap; use rolling pin to crush bars. (Or unwrap, place in sealed plastic zip bag and use rolling pin to crush.)

** To easily cut fudge, line pan with foil so foil extends over sides of pan. Lift candy from pan using foil.

Enjoy with Love,
Christina

Marbled Cheesecake Bars, Lemon Bars & Scott’s Almond Roca

Hey look! It is finally a new post from me! I am so sorry that I took a bit of a break from blogging, but sometimes that is what happens when life gets too busy. I am excited to be getting back to it though and thought as a treat I would share with you a few of the things that I have made recently. Catching up so to speak but also sharing some sites and recipes from others.

Marbled Cheesecake Bars
The first recipe I want to share is from Eagle Brand. I know them best as the sweetened condensed milk people. I made these yummy cheesecake bars because I wanted to make something chocolate-y for a church event, but I didn’t want it to be overly chocolate. I also wanted to be able to cut them into individual servings and display in cupcake paper cups so that they were easy to serve.

They were a big hit at the event, and I even had enough left over to take into work the next few days. They kept well and I thought they were delicious. A bit rich, but hey, that’s what cheesecake is all about and certainly with just a bite-sized piece (or two!) you had enough to satisfy and not be overwhelmed.

My only recommendation or change to this recipe would be to use more of the vanilla batter when you first pour it in and make less chocolate batter. I did a true 50/50 and the bars ended up being mostly chocolate with a vanilla swirl versus a true swirl of both.

Photo from Eagle Brand Website

Recipe: Marbled Cheesecake Bars

Ingredients
2 cups finely crushed creme-filled chocolate sandwich cookies (about 24 cookies) (Think Oreos)
3 tablespoons butter, melted
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
3 large eggs
2 teaspoons vanilla extract
2 (1 oz.) squares unsweetened chocolate, melted

Instructions
HEAT oven to 300ºF. Combine cookie crumbs and butter in medium bowl; press firmly into bottom of 13 x 9-inch baking pan. BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Pour half the batter evenly over prepared crust. STIR melted chocolate into remaining batter; spoon over vanilla batter. Swirl through batter with knife or metal spatula to marbleize. BAKE 40 to 50 minutes or until set. Cool. Chill. Cut into bars.

Lemon Bars
The next recipe is from one of my favorite food bloggers ever: Smitten Kitchen. She is brilliant! I always turn to her for recipes and tips when I need something that I know will work out perfectly. She takes the time to adapt the recipe so that it works…and shares how and why she made the adaptations. Her photography is brilliant too (check out her link for photos for sale). Her blog is a work of art!

So, at the aforementioned church function, I also wanted to take something that was NOT chocolate. I know everyone says they love chocolate, but if you are like me, you also crave the not-chocolate, not-vanilla tastes every now and then. I thought lemon bars would be perfect for this reason. They could also be individually cut and slipped into cupcake paper cups for display and serving.

This recipe was perfectly easy to follow…the only thing missing was how long to bake it if you wanted to have a 1:1 ration of filling to crust as was recommended (if you read her post, you will see what I mean). I baked mine for about 20 minutes. I thought I’d burnt them, but they tasted wonderful and got RAVE reviews. I would recommend watching them after the 15 minute mark and making your own judgment call on how long to bake them.

Photo from Smitten Kitchen

Head to her site for more yummy photos…She offers them for sale, this one included!

Recipe: Lemon Bars
As adapted by Smitten Kitchen

For the crust:
1/2 pound unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon kosher salt

For the full-size lemon layer:
6 extra-large eggs at room temperature
2 1/2 cups granulated sugar
2 tablespoons grated lemon zest (4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Confectioners’ sugar, for dusting

[Or] for a thinner lemon layer:
4 extra-large eggs at room temperature
1 2/3 cups granulated sugar
1 tablespoon + 1 teaspoon grated lemon zest (3 to 4 lemons)
2/3 cup freshly squeezed lemon juice
2/3 cup flour
Confectioners’ sugar, for dusting

Instructions:
Preheat the oven to 350°F and grease a 9 by 13 by 2-inch baking sheet.

For the crust, cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle attachment. Combine the flour and salt and, with the mixer on low, add to the butter until just mixed. Dump the dough onto a well-floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch edge on all sides. Chill.

Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack. Leave the oven on.

For the lemon layer, whisk together the eggs, sugar, lemon zest, lemon juice, and flour. Pour over the crust and bake for 30 to 35 minutes (less if you are using the thinner topping), or about five minutes beyond the point where the filling is set. Let cool to room temperature.

Cut into triangles and dust with confectioners’ sugar.

Scott’s Almond Roca
This final recipe comes from a friend. He is a wonderful guy who owns cats, loves wine, has a great sense of humor and apparently one kick-butt recipe for a mock almond roca. Scott posted that he was making this delicious treat on his Facebook page awhile back (around December if I remember right). I immediately asked for the recipe because I love Almond Roca. I have very fond memories of stealing several pieces from the pink can at my Grandma’s. For those that do not know about Almond Roca visit their site, but it is similar to an English Toffee, only in a round piece covered in nuts. Yum!

Scott tried to slip a fast one on me by giving me a faulty recipe but I caught it before I made an attempt at making this and he came clean on the real recipe. (I want to believe it was a simple error on his part… heehee!) Do not make this unless you want to become instantly addicted…that was the warning I got and will pass along to you…because it is accurate. This candy is so easy (well, besides having to stir for 20 minutes) and so worth every minute you have to wait to break it up to eat. Thanks Scott for sharing!

(I do not have a photo of these treats….they were gone way too fast!)

Recipe: Scott’s Almond Roca
Ingredients:
1 cup Slivered Almonds
1 cup White Sugar
1 tbs. Water
1 tbs. Light Karo Syrup
1 cup Butter (DO NOT substitute margarine)
2 Large (1/2 Pound Each) Hershey Bars* (or however many it takes to get to a pound of the smaller chocolate bars!)

Instructions
Combine almonds, sugar, water, Karo syrup and butter in a frying pan or pot on medium-high heat.** Stir constantly until the mixture turns one shade darker than light brown sugar (this takes approximately 20 minutes). When it starts to caramelize it happens quickly so be patient and watch the mixture closely. Try not to let it smoke or it will have a burnt taste.

Pour the mixture into a well-greased 13" x 9" pan (it will be extremely hot, so be careful). Place each Hershey bar on top (they will soften quickly) then spread evenly over the entire pan. Top with some extra almond slivers.***

Let cool/harden and cut or break into pieces.

Scott’s Tips
* I've used various (semi-sweet, dark, etc.) Hershey chocolate chips which also melt well. I've experimented with other brands of chocolate (e.g., Ghirardelli), but none seem to work as well as Hershey.
** I like to add a shot of brandy, rum and/or a small amount of vanilla extract for flavor. It works best to add the alcohol just after the butter completely melts (the alcohol content evaporates by the time the caramel is ready).
*** I like to add a few sprinkles of cinnamon (after everything cools off), as well.

Hopefully you will take the time to make and enjoy each of these recipes. They are all wonderful and from trusted sources of yummy food. Do you have a favorite food blog that you enjoy to cook from (you know, besides mine!)? Share it with me in the comments!

Enjoy with Love,
Christina

Chai Latte Cupcakes with White Chocolate Buttercream Frosting

I was introduced to chai lattes back in 1999. I was teaching ballroom dancing and our studio manager (who I'm convinced was bi-polar) would bring them to the instructors every so often on days that she felt like being nice to us...they were rare treats. :-)

"Chai is the Hindi word for a tea made with milk and spices such as cardamom, cinnamon, cloves, ginger, nutmeg and pepper" (Betty Crocker website).  Since I don't drink coffee, chai lattes are my drink of choice when going to coffee shops. They are creamy and spicy and are good either piping hot or cold. Perfect for a drink that may sit on the desk while the world whirls around and the drink is forgotten until things simmer down.

These cupcakes were found when I realized I had some extra cake mixes around and wanted to doctor them up a bit to use them up. Those that know me well know that I don't normally like to use store-bought mixes, but prefer to make everything from scratch. BUT, if I have a mix in the house, I will doctor it up to use them. I searched the Betty Crocker website and when I saw this recipe I knew I had to try it.

The cupcakes were very easy to mix up. The batter was thinner than a normal cake batter, to the point that I double checked the amount of water I used twice. It was so thin in fact that I put it into a piping bag to control the flow when I was filling the mini-cupcake pan. They baked up beautifully though and smelled wonderful!

I moved onto the frosting. I had a batch of buttercream leftover from when I made the sheet cake, so all I had to do was add the white chocolate. Easy, right?! Well, it is if white chocolate doesn't hate you...like it seems to hate me. For some reason, whenever I try to melt white chocolate it seizes up on me. So frustrating! Luckily, I had enough to try again and the second time really took my time and was much more diligent in my stirring. I finally got the chocolate melted and added so that I could frost the cupcakes.

I piped the frosting onto the cupcakes, sprinkled with cinnamon and then took my first bite....mmmmmm, these are like a fall day in heaven! The cakes are spicy and the frosting balances it with a sweetness that works so well together. I quickly gobbled up two or three (ok, I lost count!) minis and had to stop myself before eating more! I brought them to work two days later (yeah, I debated whether or not to keep them all for myself) and got rave reviews from my co-workers (even though they fussed about always bringing in sweets).

These cupcakes were a hit...a keeper for those times when you have cake mix around and need a quick, yet fancy-feeling dessert during the fall (ok, anytime, but they really taste so fall-like). Here's a glamour shot:

The Recipe:
Chai Latte Cupcakes
From Betty Crocker
1 box Betty Crocker SuperMoist French vanilla cake mix
1 1/2 cups water
1/3 cup vegetable oil
3 eggs
1 package (1.1 oz) instant chai tea latte mix (or 3 tablespoons from larger container) (I used Oh My! Chai from Tastefully Simple)

1. Heat oven to 350°F for shiny metal pans (or 325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (approx. 2/3 full).

3. Bake 18 to 23 minutes (10 to 12 minutes for minis) or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

4. Spread or pipe frosting mixture on cupcakes. Sprinkle with cinnamon. Store loosely covered at room temperature.

Makes 24 regular-sized cupcakes


White Chocolate Buttercream Frosting
1 bag of white chocolate chips
1 cup solid white vegetable shortening (Crisco)
1 teaspoon flavoring (I used Wilton Clear Vanilla...you can use regular vanilla, just remember it'll make it off-white in color)
2 tablespoons water
1 lb. pure cane confectioners' sugar (approx. 4 cups)
1 tablespoon Wilton Meringue Powder (You can find this easily at Michael's craft stores)

Melt the white chips in a microwave safe bowl in 15 second increments. Remember to stir the chips between each heating, you likely will need to heat it slightly less than you think (keep stirring!). Once melted completely, let cool for about 5 minutes.

In a separate bowl, cream shortening, flavoring and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy.

Add melted chocolate to the buttercream, blend completely, use immediately.

Enjoy with Love,
Christina

Daring Bakers: Baked Alaska and or Ice Cream Petit Fours (August 2010)...Not Really...(But Look...It's Butterfinger Ice Cream)

The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop.”

I was so excited about this challenge. I'd always wanted to try my hand at brown butter, baked Alaska and petit fours! Alas, I failed....I didn't allow enough time in my schedule to complete this challenge. I did make the ice cream part needed, so I'll share that recipe with you along with what should have been an awesome challenge recipe. Maybe one day when I have a bit more free time (oye!), I'll attempt this challenge.

I made Butterfinger Ice Cream. It's a basic vanilla ice cream with chopped Butterfingers in it. Yumm....it's so good...

The Recipe:
Butterfinger Ice Cream
Adapted from Kitchen Aid's French Vanilla Ice Cream
2 1/2 cups (590 ml) half-and-half
8 egg yolks
1 cup (235 ml) sugar
2 1/2 cups (590 ml) whipping cream
4 teaspoons (20 ml) vanilla
1/8 teaspoon (.5 ml) salt
2-3 Butterfinger candy bars, chopped

In medium saucepan over medium heat, heat half-and-half until very hot but not boiling, stirring often. Remove from heat; set aside.

Place egg yolks and sugar in mixer bowl. Whip using a whisk attachment. Mix about 30 seconds, or until well blended and slightly thickened. Continuing, very gradually add half-and-half; mix until blended. Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil. Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours.

Using a container with a spout, pour mixture into your prepared ice cream maker. Churn until desired consistency. Add in chopped Butterfinger candy during last 2-3 minutes of churning. Immediately transfer ice cream into serving dishes (soft serve consistency), or freeze in an airtight container.

Enjoy With Love,
Christina

PS...Here are the challenge recipes in case YOU want to give them a try. You can also visit The Daring Kitchen for more information and to see this challenge as completed by others.

Vanilla Ice Cream
1 cup (250ml) whole milk
A pinch of salt
3/4 cup (165g) sugar
1 vanilla bean, split lengthwise OR 2 teaspoons (10ml) pure vanilla extract
2 cups (500ml) heavy (approx 35% butterfat) cream
5 large egg yolks
1 teaspoon (5ml) pure vanilla extract

1. Heat the milk, salt, and sugar in a medium saucepan until the liquid steams. Scrape out the seeds of the vanilla bean with a paring knife and add to the milk, along with the bean pod. Cover, remove from heat, and let infuse for an hour. (If you do not have a vanilla bean, simply heat the milk, salt, and sugar in a medium saucepan until the liquid steams, then let cool to room temperature.)

2. Set up an ice bath by placing a 2-quart (2 litre) bowl inside a large bowl partially filled with water and ice. Put a strainer on top of the smaller bowl and pour in the cream.

3. In another bowl, lightly beat the egg yolks together. Reheat the milk in the medium saucepan until warmed, and then gradually pour ¼ cup warmed milk into the yolks, constantly whisking to keep the eggs from scrambling. Once the yolks are warmed, scrape the yolk and milk mixture back into the saucepan of warmed milk and cook over low heat. Stir constantly and scrape the bottom with a spatula until the mixture thickens into a custard which thinly coats the back of the spatula.

4. Strain the custard into the heavy cream and stir the mixture until cooled. Add the vanilla extract (1 teaspoon [5ml] if you are using a vanilla bean; 3 teaspoons [15ml] if you are not using a vanilla bean) and refrigerate until thoroughly chilled, preferably overnight.

5. Remove the vanilla bean and freeze in an ice cream maker. If you don’t have an ice cream maker, you can make it without a machine. See instructions from David Lebovitz: http://www.davidlebovitz.com/archives/2007/07/making_ice_crea_1.html
 
Brown Butter Pound Cake
19 tablespoons (9.5 oz) (275g) unsalted (sweet) butter
2 cups (200g) sifted cake flour (not self-rising; sift before measuring)
1 teaspoon (5g) baking powder
1/2 teaspoon (3g) salt
1/2 cup (110g) packed light brown sugar
1/3 (75g) cup granulated sugar
4 large eggs
1/2 teaspoon pure vanilla extract

1. Preheat the oven to 325°F/160°C and put a rack in the center. Butter and flour a 9”x9” (23cmx23cm) square pan.

2. Place the butter in a 10” (25cm) skillet over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.

3. Whisk together cake flour, baking powder, and salt.

4. Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract.

5. Stir in the flour mixture at low speed until just combined.

6. Scrape the batter into the greased and floured 9”x9” (23cmx23cm) square pan. Smooth the top with a rubber spatula and rap the pan on the counter. Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes.

7. Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.

Chocolate Glaze (For the Ice Cream Petit Fours)
9 ounces (250g) dark chocolate, finely chopped
1 cup (250 ml) heavy (approx 35% butterfat) cream
1 1/2 tablespoons (32g) light corn syrup, Golden syrup, or agave nectar
2 teaspoons (10ml) vanilla extract

Stir the heavy cream and light corn syrup in a small saucepan over medium heat until it comes to a boil. Remove from heat and add the dark chocolate. Let sit 30 seconds, then stir to completely melt the chocolate. Stir in the vanilla and let cool until tepid before glazing the petit fours.

Meringue (For the Baked Alaska)
8 large egg whites
½ teaspoon (3g) cream of tartar
½ teaspoon (3g) salt
1 cup (220g) sugar

Beat the egg whites, cream of tartar, and salt on high speed in an electric mixer until soft peaks form. Beat in the sugar gradually in a slow stream until stiff peaks form.

Assembly Instructions – Ice Cream Petit Fours
1. Line a 9”x9” (23cmx23cm) pan with plastic wrap, so that no sides of the pan are exposed and so there is some extra plastic wrap hanging off the sides. Spread 1 ¾ to 2 cups (450ml to 500ml) ice cream into the pan. Cover with more plastic wrap and freeze several hours.

2. Once the brown butter pound cake has completely cooled, level the top with a cake leveler or a serrated knife. Then split the cake in half horizontally to form two thin layers.

3. Unwrap the frozen ice cream. Flip out onto one of the layers of cake and top with the second layer of cake. Wrap well in plastic wrap and return to the freezer overnight.

4. Make the chocolate glaze (see above.)

5. While the glaze cools, trim ¾” (2cm) off each side of the ice cream cake to leave a perfectly square 7.5” (19cm) ice cream cake. Cut the cake into twenty five petit fours, each 1.5”x1.5” (4cmx4cm).

6. Glaze the petit fours one at a time: place a petit four on a fork and spoon chocolate glaze over it.

7. Place the petit fours on a parchment-lined baking sheet and return to the freezer for one hour.

Assembly Instructions – Baked Alaska
1. Line four 4” (10cm) diameter tea cups with plastic wrap, so that plastic wrap covers all the sides and hangs over the edge. Fill to the top with ice cream. Cover the top with the overhanging plastic wrap and freeze for several hours, or until solid.

2. Level the top of the brown butter pound cake with a serrated knife or with a cake leveler. Cut out four 4” (10cm) diameter circles from the cake. Discard the scraps or use for another purpose.

3. Make the meringue (see above.)

4. Unwrap the ice cream “cups” and invert on top of a cake round. Trim any extra cake if necessary.

5. Pipe the meringue over the ice cream and cake, or smooth it over with a spatula, so that none of the ice cream or cake is exposed. Freeze for one hour or up to a day.

6. Burn the tips of the meringue with a cooking blow torch. Or, bake the meringue-topped Baked Alaska on a rimmed baking sheet in a 500°F/260°C oven for 5 minutes until lightly golden. Serve immediately.

Butterfinger Cookies and The Cookie Tin

Most of my family has always enjoyed sweets. Cookies reigned supreme...I think because they're quick, easy and can be snuck from the jar easily without getting caught.

Awhile back, my Auntie Jan C. and I shared a Cookie Tin. What's that you ask?! Well, it's a tin that we sent back and forth across the country to each other filled with our latest baking delights. We included the recipe so that the other person could easily recreate the goodie whenever they wanted. We also kept track of what was sent so that we didn't send duplicates. It was great fun. So much fun in fact, that I decided to revive the idea with my own niece, Jessica.

Jessica is turning into quite a baker/cook. She and her sisters helps my sister make cookies for lunches each week and I'm told they're wonderful. So, I approached Jessica with the idea of the Cookie Tin and we're off. I decided to get it started. I purchased the tin and then had to decide what kinds of cookies to send.

I decided on Butterfinger Cookies. They're pretty standard cookie-fare based on the ingredients, yet they have the added twist of a bit more brown sugar (which I have in bulk it seems!) and the delightful peanutty sweetness of Butterfingers. They turned out great and were a big hit with Jessica! I can't wait to get the filled tin back with her first creation!

PS...I'll include the "Cookie Tin Instructions" after the recipe for those that may want to start this idea with a loved one.

The Recipe:
Butterfinger Cookies
2 1/4 cups flour

1 teaspoon baking soda
1/2 teaspoon iodized salt
1/2 cup (1 stick) butter, melted, cooled
1 cup packed brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
1 cup chopped Butterfinger candy bars (about 8 “fun size” candy bars or 2-3 regular sized bars)

Preheat oven to 325 degrees. Line baking sheet with parchment paper (I used my Silpats). Set aside.

Sift together flour, baking soda and salt. Set aside.

In another bowl beat together butter, brown sugar and granulated sugar until creamy. Beat in vanilla. Beat in eggs 1 at a time. Slowly mix in dry ingredients until well combined. Fold in chopped Butterfingers.

Drop rounded teaspoonfuls onto prepared baking sheet. Cook 8-10 minutes or until edges start to brown and cookies are set. Allow to cool for 2 minutes on cookie sheet. Transfer to cooling rack to cool completely.

 

How the Cookie Tin works:

• Each person will have the tin for approximately one month (or less) before they should send it back.
• Bake something that will ship well. Pack in the tin. (Remember that plastic baggies, parchment paper or wax paper are good to use to keep items fresh and separated. Also remember the temperature outside; chocolate doesn’t do well in the summer!)
• Write on the recipe log. Use your initials for the “who” part.
• Include the recipe for the item you are sending. It can be typed or hand-written.
• Ship to the other person!

Enjoy With Love,
Christina

Daring Bakers: Swiss Swirl Ice Cream Cake (August 2010)

The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

I apologize in advance, this blog post will be short…lots going on this summer!

This recipe seemed like a fun one to try to beat the dog days of summer. It took a bit of planning ahead because of the two different types of ice creams. I’ve made lots of ice creams before so the hardest part on those was deciding what flavors to use. I finally settled on Butter Pecan and Pistachio. Both were yummy on their own, though the butter pecan’s texture was a bit icier than I’d had liked and the pistachio had a bit of an odd aftertaste (maybe just me?!). Both worked well for the end product though.

The part that had me the most nervous were the swiss rolls. I was nervous because I have such lousy luck with “rolls.” I’ve tried pumpkin rolls and buche de noel (those fun chocolate logs at Christmas) with little to no success. I’m not sure what I do wrong, but I think it may have something to do with the towel or cooling process (any tips?!).

This cake “roll” was not much different except that I pressed on. I followed the recipe to the letter, even went out and purchased the exact size pan recommended. My cakes first stuck a bit to the pan (ok, so I did forget to use parchment), then when I unrolled them they cracked like they always do…:::SIGH::: Like I said though, I pressed on and filled them with the whipped cream anyway (which, is divine!! USE THE FULL VANILLA BEAN!).

I decided that the best way to cut things from the freezer (the frozen swiss rolls, end product) is with an electric knife….such clean, quick work! :-) The assembly was easy, though a bit time consuming (waiting for each step to freeze before moving to the next). So again, plan ahead.

Overall, this recipe was a challenge (the rolls still beat me I feel), but it was a fun way to have an ice cream cake. Personally, I think I’d use the store bought stuff in a pinch…Little Debbie does a wonderful roll and some of those store bought ice creams are great…though my homemade ones are pretty good too.

To see other Daring Bakers' creations and get a downloadable PDF of the recipes, visit: The Daring Kitchen
Enjoy!

The Glamour Shot!

Swiss Roll Ice Cream Cake
(Inspired by the recipe of the same name from the Taste of Home website)
The Swiss Rolls:
Preparation time: 10 minutes
Baking time: 10 - 12 minutes
Rolling and cooling time: at least 30 minutes
Filling: 5 - 8 minutes
Filling and rolling: 5 - 10 minutes

Ingredients:
6 medium sized eggs
1 C / 225 grams caster sugar /8 oz + extra for rolling
6 TBS. / 45 grams/ a pinch over 1.5 oz of all purpose (plain) flour + 5 TBS. /40 gram / a pinch under 1.5 oz of natural unsweetened cocoa powder, sifted together
2 TBS. /30 ml / 1 fl oz of boiling water
a little oil for brushing the pans

For the filling:
2 C / 500 mls/ 16 fl oz of whipping cream
1 vanilla pod, cut into small pieces of about ½ cm (or 1 tsp vanilla extract)
5 TBS. / 70 grams / 2.5oz of caster sugar

Directions:
Pre-heat the oven at 200 deg C /400 deg F approximately. Brush the baking pans (11 inches by 9 inches) with a little oil and line with greaseproof baking paper. If you have just one pan, bake one cake and then let the pan cool completely before using it for the next cake.

In a large mixing bowl, add the eggs and sugar and beat till very thick; when the beaters are lifted, it should leave a trail on the surface for at least 10 seconds.

Add the flour mixture, in three batches and fold in gently with a spatula. Fold in the water.

Divide the mixture among the two baking pans and spread it out evenly, into the corners of the pans.

Place a pan in the center of the pre-heated oven and bake for about 10-12 minutes or till the center is springy to the touch.

Spread a kitchen towel on the counter and sprinkle a little caster sugar over it.

Turn the cake on to the towel and peel away the baking paper. Trim any crisp edges.

Starting from one of the shorter sides, start to make a roll with the towel going inside. Cool the wrapped roll on a rack, seam side down.

Repeat the same for the next cake as well.

Grind together the vanilla pieces and sugar in a food processer till nicely mixed together. If you are using vanilla extract, just grind the sugar on its own and then add the sugar and extract to the cream.

In a large bowl, add the cream and vanilla-sugar mixture and beat till very thick.

Divide the cream mixture between the completely cooled cakes.

Open the rolls and spread the cream mixture, making sure it does not go right to the edges (a border of ½ an inch should be fine).

Roll the cakes up again, this time without the towel. Wrap in plastic wrap and chill in the fridge till needed, seam side down.


Vanilla Ice Cream
Preparation time: 5 minutes + freezing

Ingredients
2 and ½ C / 625 ml / 20 fl oz of whipping cream
1 vanilla bean, minced or 1 tsp/ 5 ml/ .15 fl oz vanilla extract
½ C / 115grams/ 4 oz of granulated sugar

Directions:
Grind together the sugar and vanilla in a food processor. In a mixing bowl, add the cream and vanilla –sugar mixture and whisk lightly till everything is mixed together. If you are using the vanilla extract, grind the sugar on its own and then and the sugar along with the vanilla extract to the cream.

Pour into a freezer friendly container and freeze till firm around the edges. Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.


Hot Fudge Sauce
Preparation time: 2 minutes
Cooking time: 2 minutes

Ingredients:
1 C / 230 grams / 8 oz of caster sugar
3 TBS. / 24 grams /1.5 oz of natural unsweetened cocoa powder
2 TBS. /15 grams / 1 oz of corn flour/cornstarch
1 ½ C / 355 ml /12 fl oz of water
1 TBS. /14 grams/ 1 oz butter
1 tsp/ 5 ml / .15 fl oz vanilla extract

Directions:
In a small saucepan, whisk together the sugar, cocoa powder, corn flour and water.

Place the pan over heat, and stir constantly, till it begins to thicken and is smooth (for about 2 minutes).

Remove from heat and mix in the butter and vanilla. Keep aside to cool.


Chocolate Ice Cream
Preparation time: 5 minutes + freezing

Ingredients:
2 C / 500 ml whipping cream
1 C / 230 grams / 8 oz caster sugar
3 TBS. / 24 grams / 1.5 oz of natural unsweetened cocoa powder

Directions:
Grind together the sugar and the cocoa powder in a food processor.

In a saucepan, add all the ingredients and whisk lightly.

Place the pan over heat and keep stirring till it begins to bubble around the edges.

Remove from heat and cool completely before transferring to a freezer friendly container till firm around the edges. If you are using an ice cream maker, churn the ice cream according to the manufacturer’s instruction, after the mixture has cooled completely.

Remove from the freezer, beat till smooth and return to the freezer. Do this 3-4 times and then set completely.


Swiss Roll Ice Cream Cake Assembly:
Cut the Swiss rolls into 20 equal slices (approximately 2 cms each).
Cover the bottom and sides of the bowl in which you are going to set the dessert with cling film/plastic wrap.

Arrange two slices at the bottom of the pan, with their seam sides facing each other. Arrange the Swiss roll slices up the bowl, with the seam sides facing away from the bottom, to cover the sides of the bowl. Cover the bowl with plastic wrap and freeze till the slices are firm (at least 30 minutes).

Soften the vanilla ice cream. Take the bowl out of the freezer, remove the cling film cover and add the ice cream on top of the cake slices. Spread it out to cover the bottom and sides of the bowl. Cover the bowl with plastic wrap and freeze till firm (at least 1 hour).

Add the fudge sauce over the vanilla ice cream, cover and freeze till firm. (at least an hour).

Soften the chocolate ice cream and spread it over the fudge sauce. Cover with plastic wrap and freeze for at least 4-5 hours till completely set.

Remove the plastic cover, and place the serving plate on top of the bowl. Turn it upside down and remove the bowl and the plastic lining. If the bowl does not come away easily, wipe the outsides of the bowl with a kitchen towel dampened with hot water. The bowl will come away easily.

Keep the cake out of the freezer for at least 10 minutes before slicing, depending on how hot your region is. Slice with a sharp knife, dipped in hot water.

Ice Creams I Used (From Foodnetwork.com):

Butter Pecan
Ingredients
1 tablespoon unsalted butter
2/3 cup chopped pecans
1 (13-ounce) can evaporated milk
1 (3 3/4-ounce) package instant French vanilla pudding mix
1 cup sugar
1 teaspoon vanilla extract
3 cups whole milk

Directions
Melt the butter in a small saucepan. Cook the pecans over low heat until they are lightly browned, about 3 minutes. Place on a paper towel to drain and cool. In an 8-cup measuring cup with a spout, combine the remaining ingredients. Whisk until the sugar is dissolved. Pour the mixture into an ice cream maker and freeze according to manufacturers' instructions. Add the pecans 10 minutes into the freezing.


Pistachio Ice Cream
Ingredients
1 cup unsalted shelled pistachios
1 cup sugar
2 cups milk (do not use low-fat or nonfat)
3 cups heavy cream
12 large egg yolks
1/2 teaspoon almond extract

Directions
Finely grind 1 cup of the pistachios and 1/2 cup of the sugar in a food processor, being careful not to turn the mixture into butter. Bring the milk and cream to a boil in heavy large saucepan. Remove from heat.

Combine the egg yolks and remaining 1/2-cup sugar in a mixing bowl and whisk to blend. Gradually whisk 1 cup of the hot milk mixture into the eggs. Gradually add the egg mixture in a slow, steady stream into the hot cream in the saucepan. Cook over low heat, stirring occasionally, until the custard thickens enough to coat the back of a spoon and reaches 170 degrees on an instant-read thermometer, about 6 minutes.

Remove from the heat and strain into a large bowl. Add pistachio mixture and almond extract. Cover with plastic wrap, pressing down against the surface to keep a skin from forming, and chill in the refrigerator for at least 2 hours.

Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. After the ice cream is made, transfer to an airtight container and freeze until ready to serve.

Enjoy With Love,
Christina

A Bit of Shaking and a Bit of Baking in California

Ahhh, vacation! I recently went home to California to visit with my family and some friends. It was a much needed trip for my mental sanity! The main reason for going was for the 8th grade graduation of my middle niece, Carolyn. While there, I also enjoyed a night out with my girls from high school and celebrated the 9th birthday of my youngest niece, Samantha! Of course, I also had to be sure that my oldest niece, Jessica, had not grown too much taller than I am (not much success in this regard!).

While on vacation I tend to find lots of time to bake and cook with my mom. I absolutely adore cooking for and with my family. This trip I had planned to make lasagna from the Daring Bakers recipe I had made awhile back, only not making the pasta from scratch. Carolyn requested a “plain” cheesecake with strawberries for her party. Of course, I turned to the recipe from the Daring Bakers that I had successfully accomplished a few times. I had also offered to make a dessert for the get-together with my high school girlfriends. And of course, I had to make a little something for Samantha’s birthday.

The trip started off with my parents and all three of my nieces picking me up at the airport in San Francisco. The girls were ADORABLE with their chauffer signs for me…they lined up with their “Auntie Christina Ride” homemade signs. Can I tell you how much I adore those girls?! They each hold an extra special spot in this proud Auntie’s heart for sure. 

We spent the day in San Francisco since we were there and it was still morning (well, Pacific time!) when I arrived. We went to lunch at the Delancey Street Restaurant. Good food, but even better was the service. If you are not familiar with the concept behind the restaurant, I suggest you go wander through their website (once you are done here of course!). The basic premise is that “Delancey Street Restaurant is a key training school of the Delancey Street Foundation, the country's largest self-help residential organization for people who have hit bottom to completely rebuild their lives.” Pretty cool, right?! Our server, Derek, was an absolute delight and the girls were still talking about his playful, fun service days later. He even gave Carolyn a candle to blow out on the dessert we shared and encouraged her to keep doing well in school. I would highly recommend anyone in the San Francisco area to go to this restaurant and support a great cause while getting a really good, decently priced meal.

After lunch, we wandered over to Ghirardelli Square, Fisherman’s Wharf and Pier 39. All of these places are classic San Francisco to me. It was a usually warm, sunny day in San Francisco so these tourist areas were jam-packed with people. We had a great time just being together and enjoying the sights and sounds of San Francisco though. We decided to take the long way home so that we could go over the Golden Gate Bridge. What a beautiful bridge! Here are a few photos of our day:

Day Two was a day at home just hanging out and relaxing with my nieces. We watched a lot of Disney Channel! HA! It is such a joy to see how they have grown and continue to grow into young ladies. They are still very much “kids,” but I can also see how they are growing up as well. So proud of them and who they are becoming. I also had to ensure that they knew they would never grow too old (or too tall in Jessica’s case!) for their Auntie to love them. I simply adore being their Auntie. It was fun to just relax and let them be.

Day Three was Memorial Day. My mom and I decided to take my Grandma to the cemetery to place flowers on several family member graves, including my Grandpa’s. This was not an easy undertaking, but worth every second. I had not been to the graves of my Grandpa and Great-Grandparents in a really long time. It really brought home how long they have been gone and how much I still wish they were a part of my life. I have such fond memories of my Grandpa in particular. Sometimes I wonder how life would be different if he were still here to kiss my Grandma and me after he had freshly shaved with his bristle brush and “real” razor. I am sure he would have adored my nieces as much as I do, but they would definitely be a little rambunctious for his tastes…much like my sister and I probably were when we were young. It was a good day for remembering and also appreciating what we have now. It was good to spend time with Grandma doing something I know meant a lot to her as well.

Day Four mom and I went to Sacramento to tour a culinary school. Ahh…the dream! Of course, the expense of doing this as well as the fact that I would not be able to pay my mortgage makes it difficult to pursue. It was certainly fun to see and think about doing this though…who knows, maybe someday it will happen. Mom and I went to Old Sacramento for lunch. We ate at Rio City Café which is located right on the Sacramento River. The baja fish tacos were divine!! OMGoodness, so good! Yummm! After lunch we decided that we needed to purchase a few “turtles,” one of mom’s favorite candies. It was a good day with mom. It is always good to have mom/daughter time.

Day Five I spent with my friend Jane. Jane always encourages me and helps me think through things that are going on in my life. She knows my history, my heart and my struggles. She is one of the few people on this earth that knows me probably better than I even know myself at times. She is also one of my fiercest prayer warriors. Who knows what my life would be like without her prayer covering! She is also one of the most fun people to be around and oh boy, what a fun day we had! We had lunch with her sweet husband John, visited with her beautiful daughters, Anna and Audrey, and her fun-loving grandchildren. Once it was just us two we decided to have pizza for dinner, bake a cake and dye our hair! She decided to go back to her natural color and I decided to get a little crazy and go dark red! Oh the crazy things I do when Jane is around! I love it! Jane also shared a wonderfully easy and delicious recipe with me for the cake. It is a semi-homemade type recipe and is adaptable to pretty much any flavor you would want. I’m going to call it “Jane’s Easy Cake Recipe” because I don’t believe she shared the name of it with me. (Recipe below.) She made it a lemon flavor, and mmmmmm…it was good….. I left that night with a bit of sadness…I do love time spent with Jane.

Day Six was the big graduation day! I started the day though by spending some time with a friend from days gone by, Donna. We met at Starbucks and caught up on life. I am hoping that the next time I am home I get to spend more time with her and her family…I did promise to cook for her I believe!

After my morning with Donna, I hurried over to start the graduation fun! My parents and I took the girls to their favorite place to eat…Beijing Restaurant. They have a wonderful salad, huge potstickers and some seriously yummy food overall. The portions are such that it is best to do family style, and you will still go home with a take-out bag. After lunch we went back to get Carolyn ready for her graduation. I was honored to be asked to curl her hair for the big event. She looked so beautiful and grown up in her dress and graduation gown.

The graduation ceremony was excellent and after all the many photos were taken and diplomas awarded, Carolyn went off to party with her classmates. The rest of the family went to Chicago Uno’s for a light dinner. It was a good day…cannot believe that I have two nieces in high school now…are they growing up too fast or is it just me?!

Day Seven was spent spoiling my nieces! I took them to see the movie “Letters from Juliet,” we bowled two games at the local bowling alley and then capped off the day with dinner and ice cream at Weinerschnitzel! The movie was pretty cute, bowling is always a blast and how can you go wrong with fast food hot dogs from der Weinerschnitzel and ice cream from Tasty Freeze. It was great to have a day that was focused solely on what the girls wanted to do and just have fun. (One funny side story…when the lights first went out for the movie “Sex In The City 2” actually started…you have not seen an Auntie move so fast to protect her nieces delicate eyes…alerted the movie theater staff and they stopped the movie before anything got out of hand…the girls thought that was quite funny since my sister had very clearly said they could not see that movie…rightfully so!)

Day Eight was spent in the kitchen with mom! As mentioned earlier (in this now getting long) post, cheesecake was on the menu for Carolyn’s graduation party. The party was the next day, but cheesecakes have to chill overnight so I got started. I used the tried and true recipe from the Daring Bakers and it came out beautiful. The best part was using the real vanilla bean so that you could see all the flecks in the finished product.

I also had to make a dessert for my get together with my high school girlfriends. I had decided earlier in the week to make a Fresh Strawberry and Blueberry Tart to highlight the scrumptious fresh fruit that I had been enjoying all week (Recipe below). I also decided to take some fresh chocolate-dipped strawberries to add a touch of chocolate to the evening. The tart was easy to make over all, I had made it once before, but I quickly discovered that blueberries were harder to find than anticipated. I waited until that morning to purchase the fruit, wanting it to be at its’ peak freshness. I drove around town for about an hour and four stores later before I found them…ugh!

Feeling a bit frustrated, I started with the crust. The tart pan I had purchased earlier in the week (that’s right…had to purchase the pan too), was bigger than the recipe called for, but I didn’t think much of it until the first crust came out completely burnt. Starting over, I doubled the crust recipe…good choice, but the end product was a bit more than necessary. Next time, I will either have the right size pan or use one and a half the amount of crust the recipe calls for.

The evening overall was full of fun and laughter. It was so great to get with the girls from high school and catch up on life with them. I am amazed at how we have continued to stay connected. It has been longer than most of us care to admit since we spent our days hanging out in the band room, yet get us together and we are instantly transported to those days. The food brought by the other gals was so good and we were blessed to have Erika host at her beautiful home. That evening around the kitchen table with margaritas and yearbooks was a great reminder of just how far we have all come. We have all chosen different paths on our journey, but we are all happy and healthy…and we certainly have better hair!

Day Nine was the big graduation party for Carolyn. Lasagna from scratch was on the menu along with the usual sides. I spent the morning preparing the ragu sauce for the lasagna (sans veal…sadly it was not to be found in my hometown that week) using the Daring Bakers recipe from the past. There were a few hiccups in the day (cheesecake mishap which was thankfully easily fixed…party starting earlier than we remembered saying it would…three hours earlier!), but overall it was a great party to celebrate Carolyn’s accomplishment. The weather could not have been better for the day. Carolyn opened her gifts after we ate dinner and then we all enjoyed our sliver of cheesecake with strawberries. We took a few family photos and generally had a great time together.

Day Ten was my last day with the family, but it was also the day we decided to celebrate Samantha’s birthday! I decided to make cupcakes from the recipe Jane had given me because Samantha wanted vanilla cupcakes with vanilla frosting…she is a simple girl afterall. I used cheesecake flavored pudding because we had it in the house. They came out really well and were so moist! We took Samantha her cupcakes, helped her blow out her candles, watched her open her presents and then took her to lunch. We decided to go to one of their favorite Mexican restaurants. The “taco truck tacos” are soooo good at this place and surprisingly filling.

After lunch we played a bit of Guitar Hero (I am terrible…ugh!) and then said our goodbyes. It was time for me to head over to San Francisco again to get ready to fly back to DC. Hugs and kisses to all my girls and then my parents and I were off to the hotel. They checked me in and made sure I was settled before heading home. Tears are a mainstay at this point for mom and me, but it is ok…it just proves how much we still love and miss each other when we are apart.

I was fortunate to have one of my high school girls staying just down the street for her work that night. We had a fabulous dinner at the Elephant Café and just talked about life. It was a good way to bridge from being with family to being back on my own.

Day Eleven was spent on the plane…a thankfully uneventful flight. It was good to return to my cat, Marvin, who missed me terribly.

Sorry this post was so long…hope someone actually read all of this….maybe leave a comment if you did! HA! But if not, it was fun to get it all down so that I can look back and remember it for myself. Enjoy the recipes!

The Recipes:
Daring Bakers Lasagna
Daring Bakers Cheesecake

Jane’s Easy Cake Recipe
1 box white cake mix (use reduced sugar, if possible)
1 small box of instant pudding (sugar-free, if possible)
3 eggs
1 cup club soda
½ cup oil (vegetable)
½ cup nuts (optional)

Mix everything together and bake according to directions on the cake mix box.

Note: Jane used lemon pudding and added some lemon juice to hers…I used cheesecake pudding in the cupcakes for Samantha. I believe the “original” recipe called for pistachio pudding and pistachio nuts.

Fresh Strawberry and Blueberry Tart
Courtesy of Food Network

Directions
Almond Crust, recipe follows
Vanilla Pastry Cream, recipe follows

Ingredients
¼ teaspoon pure vanilla extract
¼ cup apricot jam
2 tablespoons brandy, or Kirsch
1 ½ cups sliced strawberries
1 cup blueberries, rinsed and patted dry
Fresh mint sprigs, garnish

Bake the pie crust according to the recipe and let cool completely on a wire rack. Spoon pastry cream into the crust, smoothing top.

In a small saucepan, combine the vanilla, jam and brandy. Bring to a simmer, stirring to dissolve the jam. Remove from the heat, strain and let cool.

Arrange the sliced strawberries in overlapping concentric circles around the top of the cream. Alternate with a row of blueberries. With a pastry brush, brush the tops with the jam glaze. Chill for at least 1 hour before serving.

To serve, lift the tart from the side of the pan and place on a serving dish or cake stand. Cut into wedges, and garnish each serving with a fresh mint sprig.

Almond Pastry Crust:
¼ cup slivered, blanched almonds, lightly toasted and cooled
1 ¼ cups all-purpose flour
3 tablespoons sugar
1/8 teaspoon salt
6 tablespoons cold unsalted butter, cut into pieces
1 large egg yolk
¼ teaspoon almond extract
3 tablespoons ice water (as needed)

In a food processor fitted with a metal blade, pulse to finely grind the almonds. Add the flour, sugar and salt, and process to blend. Add the butter and pulse until the mixture resembles coarse crumbs. With the machine running, add the egg yolk and extract through the feed tube and process until combined. Add the ice water and process just until a dough forms. Remove from the machine. Fit into a 9-inch tart pan with a removable bottom, pressing the dough first along the sides and then evenly across the bottom. Place in the freezer for at least 30 minutes to 1 hour.

Preheat the oven to 375 degrees F.

Line the dough with parchment paper and pie weights or beans. Bake for 15 minutes. Remove the parchment and weights and bake until golden brown, about 25 minutes. Remove from the oven and let cool completely on a wire rack before filling. Yield: 1 (9-inch) crust.

Vanilla and Orange Pastry Cream:
2 cups whole milk
½ cup sugar
1 vanilla bean, split in ½ lengthwise and seeds scraped out
1 teaspoon orange zest
1 tablespoon orange juice
4 large egg yolks
¼ cup cornstarch, measured, then sifted

In a medium, heavy saucepan, combine the milk, sugar, vanilla bean pods and seeds, orange zest and juice. Bring to a gentle boil over medium heat, whisking to dissolve the sugar. Remove from the heat.

In a medium bowl, whisk together the egg yolks and cornstarch until pale yellow, about 2 minutes. Slowly add 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly until smooth. Add the egg yolk mixture to the pan of hot milk and whisk to combine. Return to medium heat and cook, stirring constantly with a heavy wooden spoon until the mixture thickens enough to coat the back of a spoon, about 3 minutes.

Remove from the heat and strain into a clean container, scraping the bottom of the strainer with a spoon. Discard the vanilla bean or rinse and reserve for another use. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 3 hours, before using. Yield: about 2 1/4 cups.

 Enjoy With Love,
(Auntie) Christina