orchid flower pens

I can finally post this one!  I made these orchid flower pens for my mom-in-law for Christmas!  We pulled names and a room of the house to inspire our gift.  So, I pulled "Susan" and "Office".  This was perfect because she has a great new job and an office to go with it!  So, with the standard "show-off your grandkids" picture frame, I made her some flower pens that her clients can't steal...although I think they might try because they turned out beautifully!  This craft can turn very country/crafty/crappy really fast if you choose the wrong materials.  For example, if you use a terracotta pot and some giant sunflowers it may look like you stole it from a Kansas DMV.  But, if you choose a pretty vase and simple flowers, it will look nice and classy.  Ok, here's how to make it!

Technique: Cutting, taping
Inspiration: my own brainstorm
Materials:

• 10 pens (with ends that pop off, see pictures)
• Enough silk flowers to cut up and make 10 pens
• Brown floral tape
• Scissors
• Small vase or pot
• Pebbles

Directions (Repeat for each pen)
1. Cut up flowers so that there are a couple inches of stem on each one.

2. Take the caps off pens and pop off the little end caps (I used my teeth).
3. Cut a 12 inch (or so) length of floral tape.
4. Starting at the writing-end of the pen, slowly wrap the tape around pen.  Overlap the tape and stretch slightly as you wrap. 

5. When there are a couple inches left on the pen, place the flower stem next to the pen, and continue wrapping so that the two are wrapped up together. 
6. Next, cut a 6 inch length of floral tape. 
7. Fold the end a bit and stick in the open end of the pen (where you popped the little cap off).  Replace the end cap to hold the tape in. 

8. Tape around the end of the pen to finish it off and continue wrapping down the pen toward the tip.  The tape is very forgiving, so if it doesn't look right you can start over or just wrap more tape around and smooth with your finger.  The first one is challenging and then the subsequent pens look better and better.

                                                                                                                                                                           

9. Repeat with the rest of your pens.  Replace all the caps so your pens don't dry out!

10. Fill a vase with pebbles and stick pens in a pretty arrangement.  I could only fit 5, so the rest will be replacements if the others run out of ink.

cozy plaid scarves

It's almost the new year so I'm changing things up a bit around here!  Welcome to my new site Malorie Makes!  I kept all my old Malorie Cooks! posts, but now I will include all things crafty right along with all things tasty.  Turns out I make a lot of stuff, not just food items, that I'd love to share with you! Check back often for sewing projects, crafts, crocheting (I'm a newbie), and some more fattening desserts and healthy dinners (gotta keep things balanced.)  Also, don't forget to "follow" my blog on the right. Thanks for reading (mom)!

Ok, on to my first crafty post...

Cozy Plaid Scarves

I had the best time going to a homemade gift exchange a couple of  weeks ago.  You get a group of friends together and each person brings handmade gifts for each guest at the party.  After the party you come home with a great variety of gifts to give away or keep for yourself.  I brought home some neat loot! A knitted washcloth, holiday cards, baked goods, magnets, a microwavable heating pad thingy, and an origami gift box.  For my gift, I sewed up 10 plaid flannel scarves in bright, festive colors.  I rolled them up, tied them with a bow and tagged them with a message to "Bundle Up!" I think they were a huge hit!  Here's the directions below if you need to keep your little neck (or a friend's neck) nice and warm this winter.
Technique: Sewing

Inspiration: Martha Stewart Living Magazine though now I can't find which one...Nov or Dec 2010...

Materials:

• 2 yards plaid flannel fabric (or any pattern you like)...this will make 3 scarves, so you can share. (or, you can buy 1 yard, and piece it together to make a longer length of fabric)
• Thread
• Sewing Machine
• Iron
• Scissors
• Ribbon (3 yds) and cardstock (if giving as gifts)

Directions:

1.  Cut fabric in 3 equal parts lengthwise so that you have three 15"x72" pieces.  (Size may vary depending on width of fabric and your preference). 
2. Iron each piece of fabric hot-dog style with right-side in. (Vertically, but I hope you know what hot-dog style is.)
3. Starting in the middle of one of the long sides, stitch 3/8" from edge on sewing machine.  Sew all the way around, but leave a 3 inch opening when you come around to where you started from. 
4. Clip corners with scissors. (Not too close to the stitching!)
5. Turn scarf right side out, and push corners out with a pencil.
6.  Iron scarf.
7.  Sew opening closed very close to edge of scarf.
8.  If giving as gift, roll up and tie with a ribbon and tag.

The Last Pumpkin Cupcake...

Dear Dan,

I am sorry that I ate the last pumpkin cupcake that was meant to be yours.  I know that means that you only had 1 and I had 5, but can you blame me?  The cake was so light, moist, and perfectly spiced and the cream cheese frosting was so melt-in-your-mouth delicious.  Now in my defense... the cupcake was taunting me for 2 whole days under that plastic wrap and I didn't want it to go bad, of course!  I promise I will make it up to you with a pumpkin pie.

Love, Mal

P.S. Good thing we gave the rest of the cupcakes to the neighbors, because you know I would have eaten those, too.



 "Let me out of this plastic wrap!"

Pumpkin Cupcakes
from Marthastewart.com

Makes 18 (I think it makes more like 22 if you fill the cups half way...)

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon coarse salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 cup packed light-brown sugar
1 cup granulated sugar (I ran out of sugar - I know, that's a bad sign!- so I used more brown sugar instead.)
1 cup (2 sticks) unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Directions

1.Preheat oven to 350 degrees. Line cupcake pans with paper liners; set aside. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice; set aside.

2.In a large bowl, whisk together, brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Whisk in pumpkin puree.

3.Divide batter evenly among liners, filling each about halfway. Bake until tops spring back when touched, and a cake tester inserted in the center comes out clean, 20 to 25 minutes, rotating pans once if needed. Transfer to a wire rack; let cool completely.

From Halloween 2004, Special Issue 2004.

Cream Cheese Frosting
from Better Homes and Gardens cookbook (the red and white one, you know you've got it!)

Makes about 4 cups

1/2 cup (1 stick) unsalted butter, softened
1 package (8 oz.) cream cheese, softened
2 teaspoons vanilla
5 3/4-6 1/4 cups powdered sugar

1. Beat cream cheese, butter, and vanilla with electric mixer until light and fluffy.  Gradually add 2 cups of the  powdered sugar, beating well.  Gradually beat in additional powdered sugar to reach spreading consistency.  This frosts the tops and sides of two  8- or 9-inch layers (or, 24 cupcakes). Halve the recipe to frost a 13x9x2-inch cake.  Cover and store frosted cake in the refridgerator. (oops, didn't do that.)



Grown-up Slushies (aka Blue Hawaiians)

I made these drinks last weekend, inspired by one I had at Osaka.  They were the only thing saving me from a total breakdown when at-home sushi night went bad (huuuge mess, cranky baby, stale seaweed, bad crab that lingered in the air, gaaah.)  But ahhh, a cool, blue, tropical drink to save the night...or maybe it was spending a weekend night with my sweet husband and baby (that stopped being cranky once we gave him some dinner and attention...am I talking about Dan or Luke??)
Here you go...you don't have to wait until the weekend to make these...I won't tell!

Blue Hawaiian
from Gourmet Magazine May 2003 via epicurious.com

Serves 2

• 3 oz (1/4 cup plus 2 tablespoons) light rum
• 2 oz (1/4 cup) blue Curaçao
• 1/2 cup unsweetened pineapple juice (I bought a 6-pack of individual six ounce cans, for future drinks!)
• 1/4 cup well-stirred canned cream of coconut (not coconut milk) such as Coco López (I found a can of cream of coconut in the hispanic foods aisle, not sure what brand.  Pour it out into a bigger bowl, whisk until mixed together, because it will be separated.  Then, I poured the extra in ice cube trays for future drinks!)
• 3 cups ice cubes

Blend all ingredients in a blender until smooth.

Spicy Peanut Tofu

...or chicken.  But, are you still afraid of cooking with tofu?? Tofu is your friend!  It is good for you and cheap ($1.99 for 14 oz!).  This recipe just may be your new favorite comfort food.  It is mine!

Friendly tofu



Spicy Peanut Tofu on Brown Rice - Photo by Malorie

Spicy Peanut Chicken or Tofu on Brown Rice


adapted from Cooking Light Magazine August 2008
Serves 8

Ingredients

1 tablespoon peanut or canola oil
1 cup chopped onion (about 1 medium)
1 1/2 tablespoons minced garlic (about 4 cloves)
2 blocks firm/extra firm tofu (24 oz.),cubed (dried between paper towels for 30 min-few hours, whatever! )
2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 cup smooth or chunky natural peanut butter
2 teaspoons curry powder
1 teaspoon salt
1 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper (I do about 30 turns of my pepper grinder!)
1 (6-ounce) can tomato paste
1 28 oz. can petit diced tomatoes OR 3 cups chopped plum tomato (about 6 tomatoes)
2 (14-ounce) cans fat-free, less-sodium vegetable or chicken broth OR 1 ¾ cups water
1/2 cup crushed/chopped salted peanuts
8 cups hot cooked brown rice

Preparation

1.Heat oil in a Dutch oven over medium heat.

2.Add onion and garlic (and tofu if using) to pan; cook 5 minutes or until tender, stirring frequently.

3. Add chicken (if using) to pan; cook 4 minutes or until chicken is done, stirring frequently.

4.Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute.

5.Add tomato and broth to pan; bring to a boil. Reduce heat, and simmer 30 minutes or until slightly thickened, stirring occasionally. Add salt to taste.
6.Serve chicken mixture over rice. Garnish with crushed peanuts.

Cocoa Lace Cookies

Warning: Do not make these unless you are willing to accept that you will keep eating them and keep eating them just like a bag of potato chips.  These cocoa lace cookies were brought to our family by a neighbor when I was a kid.  When my sweet tooth hit me yesterday (like everyday), I decided to check out some old recipes in my hand-written recipe book I've been keeping for a few years.  Cocoa Lace Cookies were just the cure for my sweets craving.  I had all the ingredients AND they only take minutes to prepare and bake.  They are thin, crispy, caramely, slightly chocolatey, nutty and chewy - all at once.  Maybe I'll bring them to one of my neighbors... Oh wait, like I said at the beginning of the post, I ate almost all of them.  

Cocoa Lace Cookies

recipe from Vicki Orange

Makes about 2 dozen.

Ingredients

1/4 cup (1/2 stick) unsalted butter

1/3 cup brown sugar

1/4 cup light corn syrup

1/3 cup flour

1 tablespoon cocoa powder

1/2 cup finely chopped pecans or hazelnuts (I used hazelnuts this time)

1/2 teaspoon vanilla

parchment paper (a must-have for these cookies)

powdered sugar

In small bowl, mix flour, cocoa, and nuts. Set aside. In a small/medium saucepan, melt butter on low.  Stir in brown sugar and corn syrup. Bring mixture to boil over medium and cook for a couple minutes.  Remove from heat and add vanilla and dry ingredients.  On parchment-lined cookie sheets, drop batter by teaspoon about 3-4 inches apart.  Bake for 8-8 1/2 minutes at 350 degrees.  Let cool completely. Dust with powdered sugar.

Very thin, drippy batter

Drop teaspoons of batter 3-4 inches apart (mine are too close)

I dropped the batter a bit too close together, so it spread into some giant cookies!
Just break them apart, no worries!

Stack of Cocoa Lace Cookies



Mmm, so thin and crispy!




CRUNCH! and they are fragile...



Applesauce Spice Muffins

After coming home from a weekend out of town, we have this in our fridge: beer, mustard, pickles, a bag of carrots.  Well, that's not exactly all that we have in there, but I definitely saw a tumbleweed go by on the shelf...  Moral of the story: no breakfast food in the house and no desire to run to the store.  So what to do at 10 pm?  Make muffins!!  I hopped on the internet at about 9:00 to search for an easy muffin recipe...half an hour later I found one that did not involve "beating butter and sugar until fluffy"...I'm not making cookies here!  I wanted a "throw-in-the-bowl-and-stir" kind of recipe.  I tweaked the Applesauce Spice Muffins (found on epicurious.com) recipe a bit.  I used up some frozen cubes of apple and pear puree that Luke has zero interest in. You would probably just use normal unsweetened applesauce OR (I'm so excited to try this!!) you could use pumpkin puree. OR...mashed banana! OR...zucchini, OR carrot! The variations on this quick recipe are making me so giddy!  Here's the lazy woman's modified recipe:


Applesauce Spice Muffins
Adapted from Gourmet Magazine, November 2003 via epicurious.com

Makes 12.

For muffins:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs
1 cup packed light brown sugar
1 stick unsalted butter, melted (slightly cooled, or not...I am inpatient)
1 cup unsweetened applesauce (or pureed pear, pumpkin, zucchini, carrot)
For topping:
2 tablespoons granulated sugar
1/4 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg

Lazy, Easy Directions:
In a medium mixing bowl, whisk together dry ingredients (flour through salt).  To bowl, add applesauce, eggs, and brown sugar and whisk together just until ingredients are incorporated.  Slowly pour in melted butter, and stir into batter.

Pour batter into lined muffin tin. Sprinkle each with sugar and spice topping.

Bake for 20 minutes at 400 degrees.

**Make ahead option:  Fill muffin cups and cover with plastic wrap.  Don't sprinkle with topping yet.  Put pan in fridge overnight, or until you want to bake them.  Before baking, sprinkle topping on muffins.  Bake for 23 minutes at 400 degrees (a little longer than the regular directions since the batter will be cold) and have some delicious, warm, fresh muffins for breakfast!

Sad, blurry cellphone picture.

Buffalo Chicken Paninis and Baked Artichoke-Spinach Dip

Both of these dishes bring "restaurant food" to your kitchen.  I prefer most things when I make them at home for a bunch of reasons: 1.) Tastes better or just as good, 2.) Healthier, 3.) I know what ingredients are used, 4.) Less Expensive, and 5.) Fun to make new things.  There are really only two reasons it is good to eat at a restaurant these days: 1.) No dishes! and 2.) My mini sous-chef gets a little hard to manage as he crawls around the kitchen and pulls stuff out of the cabinets.  But, I have a really hot dishwasher and my sous-chef is stinkin' cute, too.  So, no good excuses here!  Ok, on to the recipes!  The Buffalo Chicken Panini recipe is straight from Cooking Light magazine from October 2010.  The only changes I made were 1.) add a slice of mozzarella and 2.) use a George Forman grill as a panini press.  I'm liking those numbered lists today...  The Baked Artichoke-Spinach Dip is adapted from an Alton Brown recipe on FoodNetwork.com.  I tripled (booya!) the amount of parmesan cheese, used more artichokes, and baked it instead of using the stove.  I ate it too fast to take a picture.



Buffalo Chicken Panini - Photo by Dan


















Buffalo Chicken Paninis

Yield: 4 servings (serving size: 1 sandwich)
Ingredients
1/4 cup hot pepper sauce, divided (I used Frank's)
1 pound chicken breast tenders (Have whole chicken breasts? Slice into tender-sized strips)
1/2 cup (2 ounces) crumbled blue cheese
6 tablespoons canola mayonnaise
*4 Slices mozzarella
8 (1-ounce) slices white or sourdough bread (Used crusty bread from bakery section)

Preparation

Preheat broiler; coat broiler pan with cooking spray. Combine 2 tablespoons sauce and chicken in a medium bowl, tossing to coat. Arrange chicken in a single layer on broiler pan; broil 4 minutes on each side or until done (about 2 inches under broiler). Place chicken in a bowl; toss with remaining 2 tablespoons sauce. Combine cheese and mayonnaise. Spread 3 tablespoons cheese mixture on each of 4 bread slices; top each with one-fourth of cooked chicken, mozzarella slice and 1 bread slice. *I used a George Forman grill to cook the paninis.  If you don't have one, where were you in the early 2000's?? and follow the following steps: Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange 2 sandwiches in pan. Place a cast-iron or heavy skillet on top of sandwiches; press gently. Cook for 3 minutes on each side or until bread is toasted (leave skillet on sandwiches while they cook). Repeat procedure with remaining 2 sandwiches.

Note about mayo/blue cheese mixture:  I made 2 sandwiches one day and saved the rest for the next day.  However, the leftover mayonaise and blue cheese spread turned into liquid in fridge overnight (weird).  So, just make the amount you need if you are making these in batches.


Baked Artichoke-Spinach Dip
adapted from Alton Brown's Hot Spinach and Artichoke Dip (foodnetwork.com)

Ingredients
1 cup thawed, chopped frozen spinach  (using fresh? Chop about 4-5 oz. and add water in a microwave bowl.  Microwave for 2 minutes, drain)
1 can artichoke hearts in water, drained and chopped
6 ounces cream cheese
1/4 cup light sour cream
1/4 cup light mayonnaise
1 cup grated Parmesan  (the kind in the bag, or the canister kind would work)
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Tortilla chips, for serving

Directions

Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients.  Spray an 8x8 glass baking dish with canola spray.  Pour mixture in dish, bake in oven until bubbly for about 35 minutes at 375 degrees.  Too hungry to wait??  Microwave mixture until bubbly and eat!  Serve dip with torilla chips, pita chips, crispy breadsticks, or vegetables.

Luke's "Mostly Organic" Chicken Soup

When Dan came home he said, "It smells good in here, what's for dinner?"  I had to let him down when I informed him it was a big batch of chicken soup for the littlest Farrington in the house.  It did smell delicious! In fact, it made so much that I ran out of ice cube trays and ate a bowl of un-pureed soup with some salt and pepper for dinner.  Luckily, Luke loved the soup (he made the cutest giggling noises as Dan fed him!) because there are about 6 dozen servings in the freezer!!  I even cut the recipe in half, thank goodness.  Ok, so if you have a baby or just want some soup for yourself, here is the recipe. Just skip the pureeing and add salt and pepper if it's for an adult.  You can add or delete any vegetables that you want, it will still be delicious and so nutritious!  It is mostly, but not obsessively, organic.  I used some things I already had in the pantry and the grocery stores around my house have a small selection of organic produce.  I try to use this list to make the smartest decisions when buying organic produce. 

Chop chop!

Simmer down now...

Puree...ugly but tasty.

Luke's "Mostly Organic" Chicken Soup
adapted from "Alba's Chicken Soup" in Baby Love by Norah O'Donnell and Chef Geoff Tracy

Makes about 1 gallon of soup
Appropriate for babies 8 mo. and older (pureed accordingly)

3 quarts water
2 bone-in natural & happy chicken breasts
1/2 cup small diced onion
2 cloves garlic, minced
1/2 cup uncooked brown rice
1 lb. organic celery, small diced
16 oz. frozen organic diced vegetables (no salt) with peas, carrots, corn
8 oz. frozen green beans, chopped into smaller pieces
1/2 zucchini, small diced
5 oz. fresh organic baby spinach, rough chopped
pinch of dried thyme
(Other veggies you might want to add:  tomato, potato, yellow squash, cilantro)

Directions:
1. Bring 3 quarts water to a boil in a large pot (8 quart)
2. Place chicken breasts, onion and garlic in water and simmer for 45 minutes.
3. Remove chicken breasts (and any parts that got away) and set aside.
4. Add brown rice and simmer for 15 minutes.
5. While rice simmers, remove meat from bones and chop.  Be sure to remove all fat, skin, cartilage, and bones!!
6. Add celery (and diced potato, if using) and simmer for 15 minutes and stir.
7. Add frozen veggies, green beans, and zucchini.  Simmer for 10 minutes and stir.
8. Add chopped chicken, spinach and thyme.  Simmer for 5 minutes and stir.
9. Working in batches, puree the soup to desired consistency.  I used a blender with a towel placed over the hole in the lid (because the soup was still hot).
10. Pour soup into ice cube trays (I had to use 5 ice cube trays, 5 "baby cubes",
and 2 small bowls with lids. Holy soup!)
11. Freeze and pop out a cube whenever your little one needs a healthy and complete meal!

Happy Birthday, Dan! Dark Chocolate Cake and Tomato-Goat Cheese Paninis

Dan had two requests for his 28th birthday...chocolate cake with chocolate frosting and tomato-goat cheese paninis!  So, I turned to trusty David Lebovitz for the cake and made paninis that I've made a hundred times before.  They are based on the ones I ate every other day for lunch on my study abroad trip to Paris in 2005.  The devil's food cake with dark chocolate ganache frosting was amazing...you must make it if you love dark chocolate.  The cake was moist and dense and the frosting was rich and semi-sweet.  I needed a big glass of milk with this one!  It was the most decadent and delicious cake I've ever made and it was also the easiest!  Even the frosting was...ahem...a piece of cake!  The paninis are super simple.  How can you go wrong with a combo of tomatoes, basil, bread, mozzarella, and goat cheese? Nope, you can't go wrong.  And you probably already have a panini press (aka old George Forman grill!)

Dark Chocolate Cake - photo by Dan

Slice of Dark Chocolate Cake - Photo by Malorie

Tomato-Goat Cheese Panini - photo with bad lighting by Malorie

"Panini Press"

Devil’s Food Cake by David Lebovitz

Besides just making half of the following recipe to yield a one-layer cake, I did not alter this recipe.  I made some notes next to the ingredients to let you know what I used if there was an option (example: water or cream).  Be sure to use a good quality chocolate for the frosting.  Chocolate chips or baker's chocolate won't give tasty results.  Try some of the premium chocolate bars in the candy section!


one 9-inch (2 layer) cake

For the cake:
9 tablespoons unsweetened cocoa powder
1½ cups cake flour (not self-rising) - I just used all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
4 ounces (1 stick) unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup strong coffee (or water) - I used coffee leftover in the pot from the morning
½ cup whole or low-fat milk - I used skim milk here

For the ganache frosting:
10 ounces bittersweet or semisweet chocolate, coarsely chopped  - I used 2 types of dark chocolate: Lindt 50% Cocoa Dark Chocolate Bar and Whole Foods 365 Dark Chocolate Bar
½ cup water (or cream) -used water
¾ cup (1½ sticks) unsalted butter


1. Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.

2. Butter two 9″ x 2″ cake pans and line the bottoms with circles of parchment paper.

3. To make the cake layers, sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.

4. In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)

5. Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients.

6. Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.

7. To make the frosting, melt the chopped chocolate with the water (or cream) in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until melted. Remove the bowl from the pan of water.

8. Cut the butter into small pieces and whisk them into the chocolate until completely melted and the ganache is smooth. Cool until spreadable, which may take about 1 hour at room temperature.

To frost the cake:

Run a knife around the inside of each of the cakes which will help release them from the pans. Tilt one cake out of the pan, remove the parchment paper from the bottom and invert it back onto a cake plate. Spread a good-sized layer of icing over the top. Top with the second cake layer and spread the top and sides with the remaining icing as decoratively as you want.

Storage: Cake is best the day it is made, although it’s fine the next day. Store at room temperature under a cake dome. Just be sure to keep cake out of the sun in the meantime.


Tomato-Goat Cheese Paninis

Makes two  6" sandwiches

2 hoagie rolls or a 12" soft baguette, cut in half
1 tomato, sliced
few leaves of chopped/torn fresh basil (or you could use a little pesto as a spread)
1/2 cup shredded mozzarella or italian blend cheese (or slices)
2 oz. goat cheese log

1. Preheat your panini press, George Foreman grill, griddle, or skillet on medium heat.

2. Build your sandwiches:  Bread, slices of goat cheese (sometimes crumbly, won't be perfect slices), tomato slices, mozzarella, basil leaves, Bread.

3. Place sandwich in press and cook until cheese is melted and outside of bread is crusty and slightly golden.  If you are using a griddle or skillet, push sandwich down with a plate and then flip after a few minutes.

4. Devour!

POP! Homemade Cinnamon-Brown Sugar & Raspberry Pastry Pockets

What to do when baby is napping peacefully?  Clean? Nap? No, not today. Make homemade PopTarts? Yes! That's a practical thing to do with my time!  I always crave those disgustingly good toaster pastries as I walk by them in the grocery store. Each time, I pass right on by because they are packed with nothing but nasty, non-nutritive ingredients.  So, when I saw a recipe for "Cinnamon-Sugar Pastry Pockets" in Everyday Food magazine this month, I freaked out!  The homemade version isn't healthy, per se, but at least I know that all the ingredients are simple and real.  And really, anything is healthier simply by making it with your own hands, right??   I decided to make some with raspberry jam, too.  You can substitute with any fruit spread that you like!  P.S. Don't actually put these in the toaster!

Cinnamon-Brown Sugar Pastry Pocket - Photo by Malorie

Raspberry Pastry Pocket - Photo by Malorie

Cinnamon-Brown Sugar Pastry Pockets
adapted from Everyday Food September 2010

Makes about 12 (yields more if you A.) roll the dough out thinner (1/8 in) and B.) cut them an inch shorter like I did...so could be up to 18)

Ingredients

For Pastry:
3 cups flour, plus some for working with dough
1 tsp salt
1 cup (2 sticks) unsalted butter, room temp
1/4 cup granulated sugar
1 large egg, lightly beaten PLUS 1 egg yolk, lightly beaten
1/4 cup milk

For Cinnamon-Brown Sugar Filling and Glaze:
1 1/2 cups powdered sugar (confectioners' sugar), divided
1/4 cup light brown sugar
1 tbs plus 1/4 tsp cinnamon

For Raspberry Filling and Glaze:
3/4 cup powdered sugar
1/8 tsp. vanilla extract
1/8 tsp. almond extract
1 drop red food coloring
Sprinkles
1/3-1/2 cup raspberry jam (or other fruit jam)

Directions

1. In large mixing bowl, using an electric mixer, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy, about 4 minutes. Add 1 whole egg and beat to combine.  Beat in half the flour and 1 tsp salt, then the milk, then the rest of the flour. 
2. Turn dough out onto a lightly floured surface and gently knead to combine.  Divide dough in half.  Lightly
flour a large piece of paper and roll out one half of the dough into a 9 X 12 inch rectangle.  Repeat with remaining dough and another piece of parchment. Place on tray or baking sheet. Refrigerate until firm, 30 min.
3. For Cinnamon-Brown Sugar Filling: In small bowl, mix 3/4 cup powdered sugar, 1/4 cup brown sugar, 1 tbs. cinnamon, and 5 tsp. water.
4. Remove 1 sheet of dough from fridge.  With a pizza cutter or sharp knife, cut into twelve 2-by-4.5 inch rectangles.  Spread each with 1 heaping teaspoon of cinnamon-brown sugar filling or fruit jam leaving a 1/2 inch border.  Brush edges with egg yolk. 
5. Remove 2nd sheet of dough from fridge.  Again, cut into twelve 2-by-4.5 inch rectangles.  Place 1 on each rectangle spread with the filling. With the tines of a fork, crimp edges firmly.
6. Chill pastries on two rimmed baking sheets until firm, 30 minutes (or up to one day.) *I skipped this part and my filling oozed out a lot...maybe this wouldn't have happened if I crimped the edges better and chilled it.
7. Preheat oven to 350 degrees with racks in upper and lower thirds.  Bake until edges are golden, 20 minutes, rotating sheets halfway through.  Let cool completely on sheets on wire racks.
8. For cinnamon glaze: In a small bowl, whisk 3/4 cup powdered sugar, 1/4 tsp cinnamon and 5 tsp water.
9. For pink vanilla glaze: In a small bowl, whisk 3/4 cup powdered sugar, 1/8 tsp vanilla, 1/8 tsp almond extract, 1 drop red food coloring and 5 tsp water.
10. With spoon or small offset spatula, spread each pocket with glaze. Sprinkle raspberry pockets with sprinkles.  Let set 5 minutes.
*Can be stored up to 5 days in an airtight container.

Blueberry Muffins X2!!

Everytime I make muffins, I think of this stupid video that we love: 



Blueberry Muffins are my favorite.  That is why I made 2 different recipes this past week.  I am going to share both with you! Hooray!  The first is "Blueberry Lemon Muffins" adapted from Debbi Fields' Great American Desserts.  And just like the title states, these muffins are more dessert than breakfast.  They are more lemony, sweet, and cake-like.  The second is "Perfect Blueberry Muffins" adapted from one of my favorite food blogs, Smitten Kitchen.  It has 1/3 of the sugar of the first recipe and only a hint of lemon zest.  These make a more appropriate breakfast (especially when you eat 3 like me!)  No matter which recipe you choose you will get tasty blueberry muffins!

Perfect Blueberry Muffins (Recipe #2) - Photo by Malorie

RECIPE #1
Blueberry-Lemon Muffins
Adapted from Debbi Fields' Great American Desserts
Makes about 15 muffins

Ingredients:
2 3/4 cup flour
3/4 cup white sugar
3/4 cup packed brown sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
1 stick (8 tbs) unsalted butter, melted
1/2 cup milk
1/2 cup sourcream*  (If you don't have sourcream, use 1 cup milk instead of 1/2 cup)
1 tsp vanilla extract
Zest and juice of 1 medium lemon
1 cup fresh blueberries (or frozen, unthawed)
Granulated sugar

Directions:
1. Preheat oven to 375 degrees.  Line muffin tin with paper liners
2. In large bowl, whisk together flour, sugars, baking powder, baking soda, and salt.
3. To bowl, add eggs, melted butter, milk, sourcream, vanilla, lemon zest and juice.  Fold mixture together just until flour is incorporated.  Gently fold in blueberries.
4. Drop about 1/4 cup batter into each muffin cup.  Sprinkle each with a 1/4 tsp granulated sugar.
5. Bake for 25-30 minutes until toothpick comes out clean.

RECIPE #2
Perfect Blueberry Muffins
Adapted from Deb at Smitten Kitchen which is adapted from Cook’s Illustrated :)
Makes about 11-12 muffins

Ingredients:
5 tablespoons unsalted butter , softened
1/2 cup sugar
1 large egg
3/4 cup milk
1/2 teaspoon grated lemon zest
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup blueberries, fresh or frozen (if frozen, no need to defrost)

Directions:
1. Preheat oven to 375°F. Line a muffin tin with paper liners.
2. Beat butter and sugar with an electric mixer until light and fluffy.
3. Add egg and beat well, then milk and zest.
4. Add flour, baking powder, baking soda and salt. Mix until combined.
5. Gently fold in your blueberries.
6. Drop 1/4 cup batter into each muffin cup.
7. Bake for 25 to 30 minutes, until tops are golden and a toothpick inserted into the center of muffins comes out clean.

Ranger Cookies

These cookies are not just a sweet treat to go with your coffee.  These cookies take you all the way to Escanaba, MI after a 6 hour drive.  They greet you in a cookie jar shaped like an old-fashioned oven.  They signal that for the next several days you will be surrounded by loving grandparents and fresh foresty air.  They give that extra boost of energy for the trips to the beach, park, downtown, and Shopko.  Take a bite and for a second you are a little kid with messy hair, puffy eyes, and stiff legs from just getting out of the car.

Ranger Cookies

Ingredients

1/2 cup butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1 teaspoon vanilla
1-1/4 cups all-purpose flour
1 cup rolled oats
1 cup coconut (I used sweetened because that's all I had, but unsweetened is probably better)

Directions

1. In a medium mixing bowl beat butter with an electric mixer for 30 seconds. Add granulated sugar, brown sugar, baking powder, and baking soda; beat until combined. Beat in the egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in oats and coconut.

2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. I line the sheet in parchment paper, easy clean-up and no sticking!

3. Bake in a 375 degree F oven about 8 minutes or until edges are golden brown. (I did 15 minutes, so just check on them) Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool. Makes about 54 cookies. (Mine must've been big, because i got 30!)

Summer Rice Salad à la Française

Five years ago, I went to Paris to study abroad for the summer.  On Bastille Day (July 14th), it was almost 90 degrees and definitely not the time to fire up the mini Euro oven or the stovetop in the un-air conditioned apartment.  So, my host mom, Catherine, made a cold salad of rice, tuna, corn, and capers for myself and my friends that were over before we went to watch fireworks at the Eiffel Tower.  Sounds like a funky combo, I guess. But, five years later I am still thinking about that salad. I have never made it- until today!  Sometimes the stars align...or I guess the ingredients align... I have very, very few food items in the house because I let them dwindle before our vacation.  But, like I said, this dish was meant to be made!  I had rice, 2 ears of corn, 2 packets of tuna that Dan bought for hiking (but were packed in oil), capers (that I inherited from Michelle before she moved to St. Louis), and basics to make a vinaigrette.  I didn't have a recipe for this dish, only my memory from a half decade ago.  I think I came up with an accurate rendition of this easy, French, summer meal.  Bon Appetit. :)

Summer Rice Salad

3 cups cooked rice, cooled
7 oz. chunk light tuna (did you know Albacore white has 3 times the mercury?!)
Kernels from 2 ears of corn,  about 1 1/2 cups
2 tablespoons capers
Vinaigrette:
1 clove garlic, crushed/minced
1 teaspoon dijon mustard
1/4 teaspoon kosher salt
5 turns of the pepper grinder (however much that is!)
2 tablespoons red wine vinegar (lemon juice would probably be good here, too)
1/4 cup olive oil

Directions:
Whisk vinaigrette ingredients together.  In large bowl, stir together cooled rice, tuna, corn, and capers.  Add vinaigrette and mix together.  Chill in fridge.  Eat and reminisce about France.

Caramel Popcorn

I need to bring a snack to a friend's house today... Finally, I had an excuse to make this caramel popcorn I found over a year ago featured on David Lebovitz' blog!  Just as I suspected...it is delicious! Tastes a lot like English toffee actually.

Caramel Corn

*I used air-popped popcorn, not the stovetop method in this recipe.

Laissez les bon temps roulez!...Shrimp Creole, Biscuits, Mini Lime Cheesecakes

We had college friends in for dinner last night, so I cooked up some Shrimp Creole over rice, buttery drop biscuits, and mini lime cheesecakes.  To make the Shrimp Creole, I started with a recipe from Emeril Lagasse, but made it into a slow-cooker recipe for Slow-Cooker Month.  Not knowing exactly when our guests would arrive, this was a great cooking method.  It's not a "throw & go" recipe, but definitely worth making.  I think this is 5th time I've made it!  For the mini lime cheesecakes, I used the same recipe found in Red, White & Blueberry.  This time around I used limes in place of the lemons and individual, pre-made graham cracker crusts.

Shrimp Creole
adapted from Emeril's Shrimp Creole

Ingredients


4 ounces (1 stick) butter
2 cups chopped onions
1 cup chopped green bell peppers
1 cup chopped celery
Salt and cayenne
2 bay leaves
2 pounds peeled, seeded and chopped tomatoes (or 1 28oz. can petite-diced tomatoes)
1 tablespoon chopped garlic
Dash of Worcestershire Sauce
Dash of hot sauce
2 pounds of large shrimp, peeled, tail-off, and deveined  (I use raw frozen shrimp, thawed)
Essence, recipe follows (I use Emeril's Bayou Blast seasoning, which is the same thing)
1/2 cup chopped green onions
2 tablespoons chopped parsley (I omitted this)
4 cups cooked long-grain white rice

Directions


In a saute pan, over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until they are wilted, about 6 to 8 minutes. Add garlic, saute 1 minute more.
In slow-cooker, place sauteed vegetables, tomatoes, & bay leaves. Season with worcestershire sauce, hot sauce, salt and cayenne.

Cook in slow-cooker on high for 3 hours.

Season the shrimp liberally with Essence. Add the shrimp to the slow-cooker and cook for about 4 to 6 minutes or until the shrimp turn pink and curl up. Stir in the green onions.

Serve the Shrimp Creole spooned over the rice.


Drop Biscuits
from Better Homes & Garden Cookbook
Makes 12 biscuits

Ingredients


3 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon cream of tartar
3/4 cup butter, cut up into tablespoon pieces
1 1/2 cup buttermilk (skim milk + 1 1/2 tbs. vinegar or lemon juice)

Directions

1. Preheat oven to 450 degrees F. In a large bowl stir together the flour, baking powder, sugar, salt, and cream of tartar. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add milk all at once. Using a fork, stir just until moistened.

2. Using a large spoon, drop dough into 12 mounds 1 inch apart onto a greased or parchment covered baking sheet.
3. Bake for 10 to 14 minutes or until golden. Remove biscuits from baking sheet and serve warm.


Mini Lime Cheesecakes
 
6 individual, store-bought, graham cracker crusts
 
Filling:
1 8-ounce package cream cheese, room temperature
1/3 cup sugar
1 large egg
3 tablespoons sour cream
2 tablespoons fresh lime juice (from about 1 1/2 limes)
2 teaspoons finely grated lime peel
1 teaspoon vanilla extract

Directions:

Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in egg and sour cream, then lime juice, lime peel, and vanilla. Spoon batter into pie crusts (about 1/4 cup (heaping) batter in each)


Bake cheesecakes until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack. Chill cheesecake until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.

Serve with whipped cream on top.  (And a sprinkle of lime zest, if you want to be fancy.)

Tex-Mex Chicken & Beans: Slow-Cooker Month Recipe #3

It seems like I've been slow-cooker free since my last post, but in fact, I've used it a lot.  I made Spicy Peanut Tofu, Meatballs & Sauce, and Soy-Ginger Chicken.  However, the tofu and meatballs took significant prep work and were not the "toss-in and cook" meals I had promised.   I will try the Spicy Peanut Tofu or Chicken recipe again soon without pre-cooking anything and will report back.  The meatballs were made in the oven and then thrown in some jarred sauce all day.  I was so hopeful that the Soy-Ginger Chicken would be good.  But, I was not a fan.
Back to a successful slow-cooker recipe!  I normally stear clear of anything called "Tex-Mex," but this recipe sounded good AND it used the slow-cooker.  I adapted it from a Martha Stewart recipe.  The taste of this recipe really depends on the salsa you choose.  I used Pace Salsa Verde...it has tomatillos, jalapenos, and a smoky flavor.

Tex-Mex Chicken and Beans over Brown Rice

Ingredients

1 can pinto beans, rinsed
1 can black beans
1 jar (11 ounces) mild or medium salsa (1 1/2 cups) (I used Pace Salsa Verde)
2 tablespoons chopped canned chipotle chiles in adobo sauce (about 2 chiles)
2 tablespoons all-purpose flour
1 1/2 pounds boneless, skinless chicken thighs (about 8) (I used chicken breasts)
Coarse salt and ground pepper
1/2 medium red onion, chopped
1 red bell pepper (ribs and seeds removed), chopped
1/2 cup reduced-fat sour cream, for serving
2 cups cooked brown rice

Directions:
•In a 5- to 6-quart slow cooker, stir together beans, salsa, chiles, and flour. Season chicken with salt and pepper; arrange on top of bean mixture. Scatter onion and bell pepper on top of chicken.

•Cover and cook on low heat for 8 hours. (Do not open lid or stir.)

•Remove chicken from stew; shred into large pieces and return to stew. Serve over cooked brown rice and top with sour cream.

P.S. It smelled like Chipotle restaurant in the house all day!
 
P.P.S. I prepped the night before :)
 

Rosemary Bread

If you've ever been to Macaroni Grill, you have eaten their amazing, salty, buttery, herby, rosemary bread (and then was too full to eat your dinner.)  I made Pasta Fagioli soup for dinner last night and wanted some good bread to go with it.  I did a google search and found a great, easy recipe for this bread on someone else's food blog (though I tweaked it a bit). It really does taste like the bread from Macaroni Grill...and it is especially delicious dipped in olive oil mixed with salt, pepper, red pepper flakes, and minced garlic.  I've never made bread before. I don't know what I was so afraid of!  I am getting super hungry thinking about this bread again...gonna go steal a chunk for a snack. 

Rosemary Bread
adapted from Macaroni Grill Bread


Yield: 2 small loaves

Time: 2 hours start to finish


1 packet active dry yeast
1 Cup warm water
1/4 tsp sugar
3 Tbs olive oil
2 1/2 Cups flour (I used bread flour, but all purpose would probably work just fine)
1 1/2 tsp salt
1/4 tsp Italian Seasoning (w/ no salt)
1/4 tsp cracked black pepper
1 1/2 tsp dried rosemary

1 egg, beaten
1 Tbs melted butter and a pinch of kosher/sea salt


1. In the bottom of your mixer combine water, yeast and sugar. Mix it around a bit with a spoon and let it sit for 5 minutes.

2. Add the salt, oil, spices, and 1 C flour. Mix for 30 seconds to incorporate.

3. Add the rest of the flour about 1/2 C at a time, while the mixer continues to mix.

4. When all of the flour is incorporated mix on high for about 7 minutes.

5. Cover your mixing bowl with a kitchen towel and let it rise for about 40 minutes, or until doubled in size.

9. Divide the dough into 2 parts. Shape into balls and place on a sprayed cookie sheet, or a cooking stone with a bit of olive oil on it.


10. Spray a sharp knife with cooking spray and cut 2 slits in the top of the bread.

11. In a small bowl whisk an egg until frothy. Brush the egg all over the top of the loaf and into the cracks.


12. Place the loaves into a warm oven. (I set mine to 170) Let them rise until doubled in size, about 15 minutes.

13. Turn your oven up to 370 degrees and bake for about 30 minutes, or until golden brown. (Temperature inside at 190 degrees means its done)

14. When the loaves come out of the oven, place them on a cooling rack. Brush butter over the tops and sprinkle a little bit of salt over the top of the butter.

Mamma Mia! Italian Sausage and Pasta: Slow-Cooker Month Recipe #2

Easiest. Dinner. Ever.  You need 3 things.  That's it.

1 lb. Italian Sausage Links (I used hot Italian pork sausage from Natural Farms)
1 jar Spaghetti Sauce (I used Classico Spicy Red Pepper)
1 lb. your choice of Pasta (I used penne)

1. In slow-cooker, place sausage and entire jar of sauce.  Cook on low for 8 hours.
2. Cook pasta according to box.

3. Serve sausage and sauce over pasta. Add a side spinach salad, if you wish. Mangia!

**Double Duty: Serve sausage and sauce on buns.  Add sauteed sliced peppers. Yum!

Shredded Beef Tacos: Slow-Cooker Month Recipe #1

I officially declare July "Slow-Cooker Month."  I am a bit burned out on cooking meals that take a lot of prep and pans ( I HATE doing dishes).  A slow-cooker doesn't typically go hand-in-hand with hot, humid summer days...we save its use for chili or stews on cold, wintery days.  But, I am finding it to be the perfect summer appliance (besides the grill of course!)  I will be adapting all recipes so that they are as easy as possible and take no pre-browning of meat (because, of course, that adds a pan to clean). So get ready people, it's time to dump all your ingredients in one pot, turn it on, and let 'er cook! 

Shredded Beef Tacos
Adapted from Tyler Florence's Mexican Pot Roast Tacos

Makes about 20 small tacos

Ingredients

3 lb beef chuck roast
1/2 lg. onion, sliced
2 cloves garlic, smashed (left whole)
1 28 oz. can crushed tomatoes
1 tbs. ancho chile powder
1 tbs. ground cumin
1 tbs. cayenne pepper
1 tsp. salt
1/4 tsp. ground black pepper
3 bay leaves
Corn tortillas (or your tortilla of choice)
Shredded Mexican Blend cheese (monterery jack, asadero, etc)
Chopped fresh cilantro

1. Add roast, tomatoes, onion, garlic, tomatoes, and spices to slow cooker.  Set on high for about 4 hours, or 6-8 hours on low.

2. When cooking is complete, shred beef in slow-cooker using two forks. Remove bay leaves and any big pieces of fat if you find any.  Season with more salt & pepper if needed.

3. Warm tortillas.  If using corn tortillas, wrap in a damp towel or paper towel and heat in microwave for 30 sec or until warm. 

4. Assemble tacos.  Sprinkle on some cheese and cilantro.  Add other toppings if you wish!