Four Seasons Cooking with Debbe

I am getting ready for the Memorial Day weekend and want to bake with a red-white-and blue theme.  The white is the easy part but what to do for red and blue?  I think the elementary teacher part of me is driving me to do this…..any thoughts anyone? Would love some good and different suggestions….Bon Appetit!

This weekend was so exciting! Caitlin and I set up at our first Farmer’s Market with the Half Moon Bakery and sold our baked goods.  It was a pretty good day and we even sold out of all of our Gluten-free cupcakes.  The comments from folks was really encouraging and we are looking forward to being there next Saturday.  We will be participating through June 30th. If it is worth being at the market,  we will register for the summer session too. This week was very promising to say the least.

 These cupcakes are a tremendous hit for all of those people who like peanut butter and chocolate. As Kyle said, it was like a cake version of a peanut butter cup.  The large cupcakes had a tiny section in the middle cut out and filled with frosting.  The smaller ones just had frosting on the top.  The cake was just the right consistency-not too dry or too moist and very fudgy.  Definitely a great dessert!  The mini cupcakes were a favorite of many of the children who came by the stand with their parents.  No matter what size you choose to make, these would be so tasty at any event.  Bon Appetit!

Cupcakes/Cake

1 2/3 cups flour

1 1/2 cups sugar

2/3 cup dark chocolate cocoa

1/2 cup shortening

1 1/2 cup buttermilk

1 1/2 tsp. baking soda

1 tsp. salt

1 tsp. vanilla

2 eggs (room temperature)

Heat the oven to 350^.  Line cupcake tins-I used all three sizes and got 6 Jumbo, 12 regular and 12 mini.  If you use all regular you will get about 30 cupcakes.

In a large bowl, beat all of the ingredients on low speed til mixed and then up to high speed and beat for 3 minutes. Make sure you scrape the bowl.  

Fill the muffin cups.  I went about 2/3 on the jumbo and the regular and about 1/2 on the mini.

Bake for 20 minutes for the regular and the mini.  The jumbo take 30 minutes.

Always test with a tester as each size bake differently.

Peanut Butter Frosting

3/4 cup of creamy peanut butter 

4 Tbs. softened butter

2 l/2 to 3 cups of confectioner’s sugar-watch the consistency

room temperature milk approx. 3 Tbs.

First beat the butter and the peanut butter together to make creamy.  Slowly add the confectioner’s sugar and begin mixing to mix it up. Slowly add 1 Tbs. of the milk and continue to add a second Tbs. Mix well.  Now you have to test for the consistency and find the one that you like. I add a little more milk if it is still to thick but keep it from getting to soft or it won’t hold together on top of the cupcake.

I punched out a small section of the large cupcakes so that I could fill it with frosting before I topped the cupcake.  I used my decorator bag to add the frosting. This frosting is good right out of the bowl too so be careful not to eat too much. LOL.

Bon Appetit!

I have been so busy trying to get The Half Moon Bakery up and running that I am not very creative on my meals, which is why you haven’t seen too many new recipes.  This weekend I also got outside for lots of gardening.  The yard was being taken over by every species of weed possible.  In the past, I would have tried to bake and cook and take care of the yard work but I have been told to slow it down so, I just did yard work.  Ya know, it was good advice.  I didn’t get stressed and I enjoyed the yard work though the back is screeching at me today. LOL.

The sunshine reminded me that I have these two recipes for a fresh fruit dip.  I am going to make one of them today but wanted to share the recipe ahead of time with you.  They are light and not too high in calories which make them perfect to go with fruit.  Bon Appetit!

Fruit Dip #1

In a medium bowl, mix 1 cup sour cream(light or reg) or plain yogurt with 1/4 cup brown sugar or 1/8 c. honey.  Crush 6 macaroon cookies and add in.Add vanilla to taste (about 1 tsp.).  Chill for about 2 hours.  Cut up fruit and serve on the side.

Strawberry Dip #2

1 large Cool Whip 

2 containers of Strawberry Yogurt (reg. or Greek)

Fresh Strawberries or 2 boxes frozen sliced strawberries, thawed and drained.

Mix all of the above together in a large bowl and chill.  If you want to get fancy, Hollow out a pineapple, cut up the pieces and fill the center with the Dip.  Arrange other fruit along the outside.

Both of these recipes are good but my favorite is the 1 st one with the macaroons.

What a busy week!  I have been baking up a storm.  Are you getting ready for the Kentucky Derby on Saturday?  If so, you will need a dessert that will be sure to beat all odds!  This Pecan Pie is simply out of this world.  How can you go wrong with Pecans, sweetness , chocolate and Kahlua?  You can’t.  The coffee flavored whip cream is just the right touch on top. 

If you are interested in what the ladies will be wearing to the races, you can check out a friend’s website. It is www.fashionattheraces.com.  Brianna is posting from Kentucky and I can guarantee that you will not be disappointed with what she has to say. 

Bon Appetit!

Ingredients

            1/2 cup sugar

         1/4 cup ( 1/2 stick) unsalted butter, room temperature

         1 tablespoon all purpose flour

         3/4 cup dark corn syrup

         1/4 cup Kahlúa

         1 teaspoon vanilla extract

         3 large eggs

         1 cup chopped pecans

         1/2 cup semisweet chocolate chips

         1 purchased frozen deep-dish 9-inch pie crust or make your own

         2/3 cup chilled whipping cream w/ a capful of Kahlua mixed in

         Pecan halves (optional) 

Preparations:

Preheat oven to 375°F.

Beat sugar and butter in medium bowl until smooth; beat in flour. Gradually beat in corn syrup, then Kahlúa and vanilla. Mix in eggs, then chopped pecans. Sprinkle chocolate chips over bottom of crust. Pour filling into crust.

Bake pie until filling is puffed around edges and just set in center, covering edge of crust if browning too quickly, about 45 minutes. Transfer pie to rack and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)

Beat cream and Kahlua in medium bowl until peaks form. Drop whipped cream in small dollops around edge of pie. Place pecan half atop each dollop.

I can’t believe how fast the weeks are going by.  It seems like I am always looking at the clock to see the time because I have to be somewhere or do something.  I think one of the reasons that I enjoy cooking and baking so much is that I only do one thing at a time and I can’t leave!  I really think about what I am making and everything else goes away for a short time.  Kind of a mental break. Of course, the result is that we have something good to eat too so its a win-win situation in this house.

I enjoy starting the day with a hot cup of good coffee and homemade muffins.  This recipe was given to me quite a few years ago and I keep going back to it.  I like the shredded apple bits as it makes the muffins moist. Of course, sugar and cinnamon is a great combo in muffins so you have the makings of a tasty treat.  These are at their very best when they are warm from the oven. Yes, they can be re-heated but its just not the same.  The next thing that I have to do is to try these as large muffins so that I can offer them as both regular and large at The Half Moon Bakery.  Hmmm….I just love testing my recipes out.  Bon Appetit!

Makes 10 Regular size Muffins

1 1/2 cups sifted flour

1 3/4 tsp. baking powder

1/2 tsp. salt

1/2 tsp. nutmeg

1/2 cup sugar

1/3 cup shortening

1 egg beaten

1/4 cup milk

1/2 cup grated raw apple

In a large bowl, add the flour, baking powder, salt and nutmeg and 1/2 cup of sugar and mix together.  Cut in the shortening until the mixture is fine.  Mix together egg, milk and apple.  Add altogether at once to dry ingredients and stir/mix quickly and thoroughly.

Add paper cups or grease the muffin tin. Fill the muffin pans/cups to the rim. 

Bake at 350^ for 20-25 minutes until golden brown on top.

Remove from pans and let cool for a few minutes.

In a separate bowl, mix 1/2 cup of sugar and 1 tsp. of cinnamon.

Melt 1/2 cup of butter in another dish.

Roll the warm muffins in the melted butter and then into the sugar/cinnamon mixture and set aside as you dip each muffin.

Enjoy.

I have been so busy baking that I haven’t really had time to be creative in my daily cooking.  We have been moving through the weeks eating some pretty boring stuff. (yup, burgers on the grill)  I guess I have to step it up for sure!  

Let me tell you that I just love my cookbook collection.  We laugh, because I read these books like they were novels.  I have so many different genres of books-yes, pasta, baking, vegetarian, high fat, low fat, old time authors-remember Jeff Smith and the Frugal Gourmet?  Remember Jacques Pepin? Let’s not forget Julia Child either! You don’t hear of these great cooks any longer because we tend to only remember the Cooking Channel folks.  How about digging out the old Betty Crocker cookbook that is in the red and white binder?  When is the last time you used your “Joy of Cooking”?  Do you remember the recipe card files from the ‘70’s and early ‘80’s from McCall’s and I think Betty Crocker?  I have two sets still and there are a few cards that I keep in the front of the box.  

This recipe takes the boredom out of potatoes. I can thank Susan Branch and her “Summer” cookbook for this one. They have almost a crunchy coating but the potatoes soften because they are baked with slits.  The subtle taste of cheese make these a favorite for sure with any meal that it is served on the side.  

Yes, I am more baking focussed these days as we get the word out about The Half Moon Bakery  but I do promise to bring out some more good meal items. Bon Appetit!

Serves: 6 Preheat oven to 350^

6 large baking potatoes

1/4 cup of butter

 salt and pepper to taste

1/2 cup grated cheddar cheese

1/4 cup minced chives/or green onion

3 Tbs. dry bread crumbs

1 Tbs. Parmesan Cheese

Peel and dry potatoes. Cut a thin slice off the long side of the potatoes so they sit flat. Cut vertical slits from top almost to the bottom of the potatoe. (potato is horizontal and slits are vertical-kind of like “fanning them”)

Melt the butter.  Place the potatoes on a cookie sheet and brush with the melted butter. Add the salt and bake for 1.5 hours; baste occasionally with the remaining butter.

Combine the cheeses, chives/onions, and bread crumbs.  Remove potatoes from oven and allow to cool slightly.  Carefully fill slits with the cheese mixture and sprinkle the remaining cheese mixture over the tops. Sprinkle with salt and pepper.  Place under the broiler til golden brown. Watch carefully!

Serve with sour cream on the side.

When you bite into this sandwich you will be surprised at how good it will taste.  The onions are simmered for a few hours and become very sweet which adds to the taste of the beef that has also simmered for a few hours.  So, to wrap it up, this is a whole afternoon of cooking but is SO worth it!  The meat picks up a beefy flavor but never becomes dry.  The onions are just perfect set on top and soaking into the bread.  I usually eat this open-faced as it does have a lot of liquid.  Some have eaten it really quickly as a sandwich.  I prefer to savor the flavors. Hmm…

The onions are simmered in red wine, vinegar and sugar. Yes, the perfect taste.  The beef also has some alcohol but this time it is cognac along with the wine.  You will love this sandwich and come back to the recipe year after year like I do.  I tend to make it in the winter months or while it is still cool out as it just doesn’t seem like a summer recipe.  Make it soon before the temperature rises!  Bon Appetit!

Beef:  Serves 6-8

2 Tbs. unsalted butter

3 Tbs. olive oil

1 bottom round roast (about 4 Lbs.)

Salt and freshly ground pepper

1/2 cup of Cognac

2 cups of beef stock

2 - 3 cups of Chianti or other full bodied red wine

Heat the butter and oil in a Dutch oven over medium-high heat.  Rub the roast with the salt and pepper and brown all the sides in the oil and butter mixture.  About 10 mins.

Pour the Cognac into the pan to warm it.  Be careful not to cause it to flame.

Pour in the stock and 1/2 cup of wine.  Cover the pan and simmer slowly over low heat for about 3 hours.  Add more wine so that there is always 1 cup of liquid in the pan.

Remove from the heat and let cool to room temperature.  Remove the beef and shred into small pieces, following the grain of the meat.  It should fall apart pretty easily.

Return the shredded beef to the liquid in the pan. Heat until warmed through. Serve, sprinkle with some parsley flakes and add shredded swiss cheese on top along with the onions.

Softly Simmered Onions

1 cup unsalted butter

10 cups of sliced yellow onion about 3/4 ” thick(4 large sweet onions)

1 cup of dry red wine

3/4 cup of red wine vinegar

1/2 cup of sugar

1 1/2 tsp. freshly ground pepper

1/2 tsp. salt

Melt the butter in a heavy large saucepan over low heat.  Add the onions, wine, vinegar, sugar, pepper, and salt and stir well.  Cover and cook slowly over low heat, stirring frequently about 1 hour.  Remove the cover and cook 2 hours longer-stir occasionally.

Makes 4 cups of onions.  Good over other items too!

I have never really given vegan recipes a thought nor have I really read any of them with the intent of making any.  Well, Caitlin is now following a vegan diet and asked  me to make her these cupcakes.  I was a little skeptical about the flavor and texture but when I bit into this cupcake I was pleasantly surprised.  It was moist, flavorful and if I didn’t know it was vegan, I wouldn’t have guessed.  The only thing that I think I could taste the difference was in the frosting.  It called for a vegan cream cheese and well, lets face it, I was brought up on Philadelphia Cream Cheese and there is no going to anything else. This was just ok but not Philadelphia. LOL.  However, I would suggest that you give this a try.  Its very good. I would suggest eating them in the first 24 hours though as after that they became a little “chewy”.  Bon Appetit my little vegan!

Ingredients:

1 cup non dairy milk (we used Silk Chocolate)

1 tsp. apple cider vinegar

1 1/4 cup all purpose flour

1 cup sugar

2 Tbs. cocoa powder

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/3 cup of canola oil

2 Tbs. red food coloring

2 tsp. vanilla extract

1/4 tsp. almond extract

Preheat oven to 350^.  Grease a 12 cup muffin tin and/or line with paper cups.

In a medium bowl, mix together milk and vinegar and let it curdle. (about 5 mins.)

In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Stir in the sugar too.  Once the milk has curdled, stir in oil, food color, extracts and milk. Combine well with a whisk.

Make a well in the middle of the dry ingredients and slowly add the wet ingredients. There will some lumps.  Be careful not to overmix.

Fill each muffin cup about 3/4 full.

Bake 17-20 minutes. Check the middle with a toothpick.  Take out and cool.

Frosting
 

1 8oz. container of Tofutti Better Than Cream Cheese

1 stick or 1/2 cup of vegan buttery spread

2 tsp. vanilla

1 1/2 cup of confectioner’s sugar

Combine all ingredients in a large bowl and mix until smooth.  Chill in the fridge for at least 15 minutes.  Spread on cupcakes.

Ready for a chocolate treat?  Here it is for sure!  The rich taste of chocolate blended with the taste of raspberry. This is not overpowered by any one flavor. It is well blended which makes this the ultimate brownie.   The “truffle” part of this brownie is the mixture of whipped cream cheese and raspberry jam.  Oh, yes, this will take care of any chocolate craving you may have.  Pour yourself a big glass of cold milk and dig in to this totally delicious chocolate treat.  Bon Appetit!

Brownie Layer:

1 1/4 cups semisweet chocolate chips(7.5 ounces)

1/2 cup butter

3/4 cup packed brown sugar

2 large eggs

1 tsp. instant coffee powder dissolved in 2 Tbs. hot water OR 2 Tbs. hot black coffee

3/4 cups all-purpose flour

1/2 tsp. baking powder

Preheat the oven to 350^.  Grease an 8 or 9” inch square baking pan

Melt the chocolate chips with butter in a microwave safe container. Stir and cool slightly. In a large bowl, beat (medium speed) the brown sugar and eggs until blended.  Add chocolate mixture and coffee and blend well.  Mix in the flour and baking powder. Spread evenly in the baking pan and bake for 30-35 minutes until the wooded pick inserted in the center comes out clean.  Cool on a wire rack.

Truffle Layer

1 cup semisweet chocolate chips

1 8 oz. package cream cheese, softened

1/3 cup of seedless red raspberry preserves

1/4 cup of powdered sugar

Melt the chocolate chips in the microwave in a small dish.  In a mixing bowl, beat at medium speed,  the cream cheese and preserves until smooth. At low speed, beat in the chocolate mixture and powdered sugar.  Beat until fluffy.  Spread over the cooled brownie.

Glaze

1/4 cup semisweet chocolate chips

1 tsp. Crisco shortening.

Melt the chocolate chips with the shortening.  Drizzle over the truffle layer.

Chill the pan of brownies for 2 hours.  Set out on the counter for 10 minutes before cutting into square.  Cover and store in the refrigerator.

I cut these into approximately 3 x 3 ” squares: about 9 pieces.