Dorie Greenspan's Rice Pudding

We tried Dorie Greenspan's rice pudding from her cookbook Baking: From My Home To Yours, and this was only pretty good :(.  I love rice pudding, it is such comfort food for me, but even though I followed the recipe exactly, it didn't turn out.  It didn't set up, it was soupy.  Sad.  Aaron gave it a 4, Owen gave it a 5, and Noah and I gave it a 7.  We had some strawberry sauce on top, and that was good, but the soupiness really was off-putting.  Here is a link to the recipe, scroll down to see the recipe in English, and after searching the internet, I found out that everyone had soupy rice, that this needed to cook for at least 45 minutes, but more like an hour.  Hmm...kind of frustrating, but I will probably try this again given my love of rice pudding.  One poster said to use 1/2 c rice instead of 1/4 c, so I may try that as well.  The calories for a serving, we made 6 servings, were 284.  I would try this with the modifications suggested, and definitely serve it with some sauce.  Also, I didn't try the chocolate variation, because I like me some plain old rice pudding ;).

Dorie Greenspan's Perfect Party Cake

 Happy Birthday Noah!!!  Noah picked out his cake, and it was probably the most successful and put together cake I have ever made.  Everything came out perfectly, it was moist, light, flavorful, and the frosting and homemade strawberry cherry jam on it were so delicious :).  Everyone liked this, Aaron, Owen and I gave it a 9, and Noah gave it a perfect 10.

 

 

 

 

 The cake was Perfect Party Cake from Dorie Greenspan's cookbook Baking.  This was so worth the time to make it, and like I said, Noah picked it out, so he was super happy.  You can find the recipe here, and the calories for 1/20 of the cake are about 422 calories with the very slight changes I made.

 

 Aren't the layers of the cake so pretty?  I love how this cake looks.  The small changes I made are only to add more jam, instead of 2/3 c I used about 1 1/2 c, and I didn't use raspberry jam, I used my strawberry cherry jam.  Other than that, I followed the recipe exactly.  I love the meringue buttercream, I hadn't ever made that kind of frosting before and it was fun to do something different :).  The cake was a hit, which is what I always hope for on a birthday!

 

 

 

 

Dorie Greenspan's Caramel-Peanut Topped Brownie Cake

We had Dorie Greenspan's Caramel-Peanut-Topped Brownie Cake, and man was this good.  Aaron and I gave it a 9, and Owen and Noah gave it an 8.  We had 12 servings, and each serving was 508 calories.  This is definitely not a low calorie food, but it is worth the calories to eat this.  Yum.  We made some extra caramel sauce to go with this, as found in the Playing Around section of this recipe in Dorie's Baking cookbook, and added more caramel to the cake, and yum is all there is to say.  I'm just going to link to the recipe, which you can find at this website, and encourage you to make this soon :)

Cocoa-nana Bread

We had this Cocoa-nana Bread from Dorie Greenspan's Baking cookbook the other morning, and it was yummy!  The calories per slice for 12 slices are 327 and we gave this a 9.  I like how easy it is, and the boys love the flavor.  It is more cocoa than banana, but it's still yummy!  Here's the recipe:
2 c flour
1 c cocoa powder
1 1/2 t baking powder
1/2 t salt
1/4 t baking soda
1 stick unsalted butter at room temperature
3/4 c sugar
1/2 c packed brown sugar
2 large eggs
2 ripe bananas, mashed
3/4 c buttermilk
1/2 c chocolate chips

Preheat oven to 350.  Butter a 9x5 loaf pan and place it on an insulated baking sheet.
Sift together the flour, cocoa, baking powder, salt, and baking soda.
Working with a stand mixer, beat the butter at medium speed for about 1 minute, until softened.  Add the sugars and beat for 2 minutes more.  Add the eggs, beating after each addition.  Reduce the mixer speed to low and add in the mashed bananas.  Add the dry ingredients in 3 additions, mixing only until they disappear into the batter.  Add the buttermilk, mixing until it is incorporated.  Add in the chocolate chips with a spoon.  Scrape batter into prepared pan.  Bake for 30 minutes.  Cover loosely with foil to keep the top from getting too dark, then bake for another 40-45 minutes (I had to cook mine for 15 minutes longer than that, so 90 minutes in all) until inserted knife comes out cleanly.  Transfer the pan to a rack and cool for 20 minutes.  Remove from pan and cool completely.

Chocolate-Chocolate Chunk muffins

Happy Valentines Day!  Here's a delicious muffin from Dorie Greenspan's Baking cookbook.  The boys and I really liked these, they gave them a perfect 10, and I gave them a 9.  Yum!  The recipe made 12 muffins, and each muffin was 240 calories.  I had to add a little more butter milk, about 2 T more than the recipe called for, because my batter was too thick without it.

3/4 stick (6 T) unsalted butter
4 oz bittersweet chocolate, chopped
2 c all purpose flour
2/3 c sugar
1/3 c unsweetened cocoa powder, sifted
1 T baking powder
1/2 t baking soda
1/2 t salt
1 1/4 c buttermilk
1 large egg
1 t vanilla

Preheat the oven to 375.  Butter the muffin pan and place it on a cookie sheet.
Melt the butter and half the chopped chocolate in the microwave.  Set aside.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.  In a liquid measuring cup, whisk together the buttermilk, egg and vanilla.  Pour the melted chocolate and the buttermilk mixture into the dry ingredients, whisk gently to blend, not overmixing.  Add the rest of the chopped chocolate, then place the batter into the muffin cups.
Bake for about 20 minutes, then remove and cool for 5 minutes.  Serve.

These are a great sweet breakfast treat, and we'll have these again.

The Pioneer Woman's Apple Dumplings And Dorie Greenspan'sAlmost Fudge Gateau

 

I have two recipes to share today.  This first one is such a simple recipe, it's hard to even count it as a recipe :), but it's so worthwhile!  The recipe can be found here, and you have to try it!  I used ginger ale instead of Mountain Dew because I didn't want the caffeine. 

Apple Dumplings

 

2 whole granny smith apples          2 cans (8 oz. cans) crescent rolls

2 sticks butter                            1-½ cup sugar

1 tsp vanilla                           cinnamon, to taste

1 can (12 oz.) mountain dew soda

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9

x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over

apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees

for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

 

 

 

I made this for extra dessert for Owen's birthday, and it was a hit.  It received perfect 10s and 9s. 

We had Dorie Greenspan's Almost Fudge Gateau for Owen's Birthday Cake this year, because it's his favorite chocolate cake.  This cake also received 9 and perfect 10's.  This one requires more work, but it is definitely worth it.  I love how smooth and shiny the gateau comes out.  Yummy!

Almost-Fudge Gâteau
5 large eggs
9 ounces bittersweet chocolate, coarsely chopped
1 cup of sugar
5 tablespoons unsalted butter, cut into chunks
2 tablespoons coffee or water
1/3 cup all-purpose flour
Pinch of salt
For the Glaze (optional)
4 ounces bittersweet chocolate, coarsely chopped
½ cup heavy cream
2 teaspoons light corn syrup
Getting Ready:
Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan, line the bottom with parchment paper, butter the paper, dust the inside of the pan with flour and tap out the excess. Place the pan on a baking sheet lined with parchment or a silicone mat.
Separate the eggs, putting the whites in a mixer bowl or other large bowl and the yolks in a small bowl.
Set a heatproof bowl over a saucepan of simmering water and add the chocolate, sugar butter and coffee. Stir occasionally until the chocolate and butter are melted; the sugar may still be grainy, and that’s fine. Transfer the bowl to the counter and let the mixture sit for 3 minutes.
Using a rubber spatula, stir in the yolks one by one, then fold in the flour.
Working with the whisk attachment of the mixer or a hand mixer, beat the egg whites with the pinch of salt until they hold firm, but glossy peaks. Using the spatula, stir about one quarter of the beaten whites into the batter, then gently fold in the rest. Scrape the butter into the pan and jiggle the pan from side to side a couple of times to even the batter.
Bake for 35 to 45 minutes, or until the cake has risen evenly (it might rise around the edges and you’ll think it’s done, but give it a few minutes more, and the center will puff too) and the top has firmed (it will probably be cracked) and doesn’t shimmy when tapped; a thin knife inserted into the center should come out just slightly streaked with chocolate. Transfer the pan to a cooling rack and let the cake rest for 5 to 10 minutes.
Run a blunt knife gently around the edges of the cake and remove the sides of the pan. Carefully turn the cake over onto a rack and remove the pan bottom and the parchment paper. Invert the cake onto another rack and cool to room temperature right side up. As the cake cools, it may sink.

To Make the Optional Glaze:
First, turn the cooled cake over onto another rack so you’ll be glazing the flat bottom, and place the rack over a baking sheet lined with parchment or wax paper to catch any drips.
Put the chocolate in a small heatproof bowl.
Melt the chocolate over a pan of simmering water or in a microwave oven – the chocolate should be just melted and only warm, not hot. Meanwhile, bring the cream to a boil in a small sauce pan. Pour the hot cream over the chocolate and stir very gently with a rubber spatula until the mixture is smooth and shiny. Stir in the corn syrup.
Pour the glaze over the cake and smooth the top with a long metal icing spatula. Don’t worry if the glaze drips unevenly down the sides of the cake – it will just add to its charms. Allow the glaze to set at room temperature or, if you’re impatient, slip the cake into the refrigerator for about 20 minutes. If the glaze dulls in the fridge, just give it a little gentle heat from a hairdryer.

This is worth the work, and looks really impressive and tastes great.   Happy Birthday my Owen! 

 

 

Allspice Crumb Muffins

These are really great muffins, and are very easy to make.  I have wanted to try them for a while, and so here we are.  They come out of Dorie Greenspan's Baking cookbook.  We all gave them an 8.

 

 

Allspice Crumb Muffins

For the Streusel:
1/2 cup all-purpose flour
1/2 cup (packed) light brown sugar
1/2 teaspoon ground allspice
5 Tablespoons cold unsalted butter, cut into bits 
For the Muffins:
2 cups all-purpose flour
1/2 cup sugar
1 Tablespoon baking powder
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 cup (packed) light brown sugar
1 stick (8 Tablespoons) unsalted butter, melted and cooled
2 large eggs
3/4 cup whole milk
1/4 teaspoon pure vanilla extract
Grated zest of 1 lemon (optional-I didn't use this) 
Getting ready:  Center a rack in the oven and preheat the oven to 375 degrees F.  Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper cups.  Alternatively, use a silicone muffin pan which needs neither greasing nor paper cups.  Place the muffin pan on a baking sheet. 
To Make the Streusel:  Put the flour, brown sugar and allspice in a small bowl and sift them through your fingers to blend.  Add the bits of cold butter and toss to get irregularly shaped crumbs.  Set aside in the refrigerator for the moment.  (You can make the crumbs up to 3 days ahead and keep them covered in the refrigerator.) 
To Make the Muffins:  In a large bowl, whisk together the flour, sugar, baking powder, allspice and salt.  Stir in the brown sugar, making certain there are no lumps.  In a large glass measuring cup or another bowl, whisk the melted butter, eggs, milk, and vanilla extract together until well combined.  Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.  Don't worry about being thorough--the batter will be lumpy, and that is just the way it should be. 
 
Divide the batter evenly among the muffin cups.  Sprinkle some streusel over each muffin, then use your fingertips to gently press the crumbs into the batter. 
 
Bake for about 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean.  Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

Chocolate Malted Whopper Cookies

So I'm back with the cookies I promised from Dorie Greenspan, you can find the recipe and a good picture at this website.  We liked these, but they weren't our favorite cookies.  I probably won't make them again, but this was a good way to use up leftover Halloween candy.  I'll be posting a good soup recipe very soon!

Split-Level Pudding

We had Dorie Greenspan's Split-Level Pudding, and you can see pictures and recipe here, since I can't find my memory card, and, well, it's easier to link you to someone else's much better picture ;).  This was a hit.  My ganache, the bottom layer, was gritty, which was a problem, but I think I just needed to warm it up before putting it in the dishes to make sure it was all combined...sigh...it tasted amazing though.  If you've never had made from scratch pudding, you are missing out.  Store-bought packets can't compare.  Anyway, Owen gave the pudding a 10, the rest of us gave it a 9.  Calories aren't happening right now, but after the baby is done with nursing, I'll get back on the calorie train :).  I'll be sharing a rice recipe next time.

Applesauce Spice Bars

Applesauce Spice Bars
Pages 117-118, Baking: From my home to yours Dorie Greenspan
For the Bars1-1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon salt
1 stick (8 tablespoons) unsalted butter
1 cup (packed) light brown sugar (I used dark brown for this and the glaze)
2 large eggs
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 tablespoon applejack, brandy or dark rum (optional) (I didn't use this)
1 baking apple, such as Rome or Cortland, peeled, cored and finely diced or chopped (I used a honey crisp apple)
1/2 cup plump, moist raisins (dark or golden) (I used pomegranite Craisins, because that's what I had and I like them better :))
1/2 cup chopped pecans (I didn't use these, I don't like nuts and my kids can't have nuts in their classes)
For the Glaze2-1/2 tablespoons heavy cream
1/3 cup (packed) light brown sugar
2-1/2 tablespoons unsalted butter
1 teaspoon light corn syrup
1/2 teaspoon pure vanilla extract
GETTING READY: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-x-13 inch baking pan, line the bottom with parchment paper, butter the paper and dust the inside of the pan with flour. Tap out the excess flour and put the pan on a baking sheet.
THE BARS: Whisk together the flour, baking powder, baking soda, spices and salt.In a medium heavy-bottomed saucepan, melt the butter over low heat. Add the brown sugar and stir with a whisk until it is melted and the mixture is smooth, about 1 minute. Remove the pan from the heat.
Still working in the saucepan, whisk in the eggs one at a time, mixing until they are well blended. Add the applesauce, vanilla and applejack, if you’re using it, and whisk until the ingredients are incorporated and the mixture is once again smooth. Switch to a rubber spatula and gently stir in the dry ingredients, mixing only until they disappear, then mix in the apple, raisins and nuts. Scrape the batter into the prepared pan and smooth the top with a rubber spatula.
Bake for 23 to 25 minutes, or until the cake just starts to pull away from the sides of the pan and a knife inserted into the center comes out clean. Transfer the baking pan to a rack and let the cake cool while you make the glaze.
THE GLAZE: In a small saucepan, whisk together the cream, sugar, butter and corn syrup. Put the pan over medium heat and bring the mixture to the boil, whisking frequently. Adjust the heat so that the glaze simmers, and cook, whisking frequently, for 5 minutes. Remove the pan from the heat and stir in the vanilla.
Turn the bars out onto a rack, remove the paper and invert the bars onto another rack, so they are right side up. Slide the parchment paper under the rack to serve as a drip catcher, grab a long metal icing spatula and pour the hot glaze over the bars, using the spatula to spread it evenly over the cake. Let cool to room temperature before cutting.
Cut into 32 rectangles, each about 2-1/4 x 1-1/2 inches.

Storing: In a covered container, the bars will keep for about 3 days at room temperature. Because of the glaze, they cannot be frozen.

I was so happy to feel a little like baking again, and although it didn't last long, I made these and have really been enjoying them since.  Noah and I really liked them, I gave them a 9, Noah gave them an 8, and Owen and Aaron didn't like them very much, not really surprising since they weren't brownies or chocolate chip cookies.  Owen gave them a 5 and Aaron gave them a 3.  At least I enjoyed making them and Noah and I enjoy eating them :)  I like that they are full of fruit, and that they are so easy to make.  Quick, smell good, easy food.  Perfect when pregnant :)

Dressy Chocolate Loaf Cake

We tried this cake from Dorie Greenspan's Baking From My Home To Yours cookbook, and although it wasn't my favorite chocolate cake, it was still really good. I thought the addition of cherry jam was very interesting, and the frosting was a very nice consistency. The calories for 1/16 of the loaf are 338, and we all gave the cake an 8, because it just wasn't really chocolate cake :) This was quite easy to make, and easy to assemble as well.  I had terrible light, so the picture isn't great and you can't see the cherry jam levels very well, sorry :(

Dressy Chocolate Loaf Cake

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 sticks (8 ounces) unsalted butter, at room temperature

1 1/3 cups sugar

2 large eggs

1 cup sour cream

 

1/3 cup best-quality red raspberry or cherry jam-for filling (I used cherry)

1 teaspoon water

5 ounces semi-sweet chocolate, coarsely chopped

1/2 cup sour cream, at room temperature

Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9 1/2 x 5 inch loaf pan, dust the inside with flour and tap out the excess. Place the pan on an insulated baking sheet or on two regular baking sheets stacked on the top of one another. (I used two baking sheets)

Sift together the flour, cocoa, baking powder, baking soda and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together at medium speed for about 3 minutes, or until very light and fluffy. Add the eggs one at a time, beating for 1 minute after each one goes in. Reduce the mixer speed to low and mix in the sour cream. Still working on a low speed, add the dry ingredients and mix only until they disappear into the batter, Give the batter a last stir with a sturdy rubber spatula and scrape the batter into the pan.

Bake for 60 to 70 minutes, or until a knife inserted into the cake comes out clean. If, after about 45 minutes, the cake looks as if its browning too quickly, cover it losely with a foil tent. Transfer the pan to a cooling rack and let the cake rest for about 5 minutes before turning it out on the to rack. Cool to room temperature upside down.

Bring the jam and water to a boil over low heat or in a microwave oven. Stir to smooth it, and keep at hand.

The top of the cake will become the bottom layer, so if it is uneven and your cake rocks a bit on the counter, turn it right side up and use a long serrated knife to level it. Using the serrated knife, cut the cake into 3 even layers. Put the first layer (originally the top of the cake) cut side up on a long serving plate and spread half of the jam over it. Cover with the middle layer and spread that layer with the remaining jam. Lift the top layer into place, cut side down. Use a small pastry brush to chase away any crumbs on the top or sides of the cake.

Fit a heatproof bowl into a pan of gently simmering water, add the chocolate and warm, stirring occasionally, until the chocolate is melted. Still working over the hot water, stir in the sour cream. Don’t be concerned if the cream tightens-just keep stirring gently and the frosting will become smooth and glossy.

Remove from the heat and cover the sides and top of the cake with the still warm frosting.

Serve with a bit of whipped cream and if you’d like a pitcher of the Smooth & Tangy Chocolate Sauce.

If you want to serve the cake with a sauce that is perfectly matched to it, double the frosting recipe and use half for the frosting and the other half to make a sauce.

For the sauce: bring about 1 cup whole milk (amount is your preference of consistency) almost to a boil. Put the bowl of extra frosting back over the pan of hot water and gently whisk in the hot milk a little at a time, adding as much as you want to get the desired consistency. The sauce is ready to use when it is as thick or thin as you’d like and perfectly smooth. You can make the sauce in advance and keep it covered in the refrigerator for up to 3 days; just warm it gently before serving.

We didn't serve it with the sauce or the cream, but I think it would probably be better with both.
Tomorrow we're having some chocolate chip cookie sweet rolls from PW.

Quintuple Chocolate Brownies

Quintuple Chocolate Brownies from Dorie Greenspan

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon salt
1 stick (8 Tablespoons) unsalted butter, cut into 8 pieces
3 ounces unsweetened chocolate, coarsely chopped
3 ounces bittersweet or semi-sweet chocolate chocolate, coarsely chopped (I used bittersweet)
2 Tablespoons prepared strong coffee (I used chocolate syrup and a little more cocoa powder)
1 cup granulated white sugar
3 large eggs
1 teaspoon vanilla extract
6 ounces premium- quality milk chocolate, chopped into chips, or 1 cup store-bought milk choc. chips
1 c chopped nuts (I didn't use since Owen can't take them to school)
6 ounces premium- quality white chocolate, finely chopped, or 1 cup store- bought white chocolate chips
1/3 cup heavy whipping cream 

Preheat oven to 325°F. Line a 9-inch baking pan with foil (I used an 8x8 pan, and cooked them a little longer), butter the foil and place the pan on a baking sheet.

Sift together the flour, cocoa and salt.
Set a heatproof bowl over a saucepan of simmering water and add butter, the two chocolates and the coffee. Keeping the pan over low heat, warm just until the butter and chocolates are melted- you don't want the ingredients to get so hot they separate, so keep an eye on the bowl. Stir gently, and when the mixture is smooth, set it aside for 5 minutes.
Using a whisk or a rubber spatula, beat the sugar into the chocolate mixture. Don't beat too vigorously- you don't want to add air to the batter- and don't be concerned about any graininess. Next, stir in the eggs one at a time, followed by the vanilla. You should have a smooth, glossy batter. If you're not already using a rubber spatula, switch to one now and gently stir in the dry ingredients, mixing only until they are incorporated. Finally, stir in the milk chocolate chips and nuts. Scrape the batter into the pan.
Bake for about 35 minutes, or until a thin knife inserted into the center comes out streaked but not thickly coated. Transfer the pan to a cooling rack and let the brownies rest for at least 30 minutes.
Turn the brownies out onto a rack, peel away the foil and place the brownies back into the pan to cool.
Put the white chocolate in a heatproof bowl. Bring the heavy cream just to a boil and pour it over the chocolate. Wait 30 seconds, then, using a rubber spatula, gently stir until the chocolate is melted and the glaze is smooth.
Hold a long metal icing spatula in one hand and the bowl of glaze in the other. Pour the glaze onto the center of the brownies and use the spatula to nudge it evenly over the surface. Don't worry if it dribbles over the edges, you can trim the sides later (or not). Refrigerate the brownies for at least 30 minutes, or until the glaze is firm.
Cut into 16 squares, each roughly 2 1/4 inches on a side.

What can I say about these brownies?  They are so insanely chocolate, so intense in flavor, there are just no words.  They were too chocolatey even for me, and that's why Aaron gave them a 7, and the boys and I didn't give them a perfect 10, we gave them a 9.  They are so chocolatey.  If you love chocolate, or have a chocolate lover in your house, these are for you.  I would love to eat these, but next time I'll cut them smaller, more like 32, because the brownie size was overpowering with chocolate.  Yum, but wow!!!
For 16 brownies, each one had 317 calories the way I made them.

Tomorrow we're having iced hot chocolate, bracchiole, and snickerdoodle creme brulee.

Great Grain Muffins, and Make Ahead Muffin Melts

So I was cleaning out a bunch of jalapenos in order to make jalapeno poppers, and I used this butter knife, which hasn't been used in the 10 years Aaron and I have been married. This knife works great for cleaning out jalapenos, and will be my new jalapeno knife :) Just thought I would share! Anyway, we tried some breakfast food today, and the recipes were only mildly successful.

First, the muffins we had were healthy, relatively low in calories, easy to make, and pretty good. They come out of the Dorie Greenspan, Baking from my home to yours cookbook. They are called great grain muffins, and they are definitely worth making, a not too sweet breakfast muffin. We gave them an 8, and we made 15 muffins from the recipe, and each muffin was 189 calories. Here's the recipe:

Great Grains Muffins

1 cup all-purpose flour

1/3 cup whole wheat flour

1/3 cup yellow cornmeal

1/3 cup old-fashioned oats

1/4 cup sugar

2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk ( I used milk and vinegar)

1/3 cup pure maple syrup

2 large eggs

1 stick (8 tablespoons) unsalted butter, melted and cooled

3/4 cup quartered moist, plump prunes or other dried fruits (cut up as necessary) and/or chopped nuts (optional)

Preheat oven to 400 degrees F. Butter or spray a regular-size muffin pan or fit the molds with paper muffin cups.

In a large bowl, whisk together the flours, cornmeal, oats, sugar, baking powder, baking soda andsalt. In a medium bowl, whisk together the buttermilk, maple syrup, eggs and melted butter. Pour the liquid ingredients over dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough–if the batter is a bit lumpy, that’s fine. Stir in the fruit or nuts, if you’re using them. Divide the batter evenly among the muffin cups.

Bake for 18 to 20 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes, then carefully lift each muffin out of its mold and onto the rack to cool.

We also had some muffin melts from the Pioneer Woman. I thought that Aaron would really enjoy them, so I tried them, although they are not my favorite.

The recipe is from the Pioneer Woman's second cookbook, and it was a pretty good recipe, especially if you like eggs, which I just really don't, and here is another recipe to prove to me why I really don't like eggs.
Aaron seemed to enjoy it, he gave it a 7, as did the rest of us.  The calories with a slice of bread, which is how we had planned on having it, were 459 for 1/12 of the recipe.  I used a mayo/mustard blend as well as regular mayo to cut down on the calories.
As you can see from the picture, we used crackers instead of bread, because my bread was moldy.  Stinker!  I have to make more bread now, and all that delicious bread had to get thrown away.  I'm pretty disappointed about that, but oh well.  I bet this would taste really good on bread. :)

Tomorrow we're having a fruit tart with pastry cream, and I can't wait, because I could eat pastry cream for the rest of my life and be happy.  Yum :)

Avocado Enchiladas and Blueberry Cake

Today we had Brown Sugar Blueberry Plain Cake from Dorie Greenspan.  This was a great cake. So far everything I have made from her Baking from my home to yours cookbook has been outstanding, and this is just another hit. I gave it a 9, the boys gave it a perfect 10, and the only reason it didn't get a 10 from me is because the blueberries all sank to the bottom. Part of this I think is because I didn't have the right size of pan, and so I had to use a smaller pan and the batter was a lot deeper, but that was why it earned a 9 from me. The calories were 230 for 12 servings, and this just had such a soft, moist texture and a light, summery flavor. Here's the recipe:

Blueberry-Brown Sugar Plain Cake from Dorie Greenspan

1 1/3 c flour

2 t baking powder

1/2 t cinnamon (optional-I used it)

1/8 t plus a pinch of salt

2 large eggs, separated

1 stick unsalted butter, at room temperature

1 c packed light brown sugar

1/2 c whole milk (I used 3/8 c coconut milk, 1/8 c cream)

1 pint blueberries, fresh, preferably or frozen and not thawed

Confectioners' sugar, for dusting (I used 1/4 c)

Center a rack in the oven and preheat the oven to 375.  Generously butter an 11x7 (I used 8x8) baking pan and place it on a baking sheet. 

Whisk together the flour, baking powder, cinnamon, and the 1/8 t salt.

Working with a stand mixer fitted with the whisk attachment, beat the egg whites with the pinch of salt until they form firm, glossy peaks.  Gently scrape the whites into a clean bowl.  Fit the mixer with the paddle attachment.  Put the butter and sugar in the mixer bowl, and beat on medium speed until creamy.  Add the egg yolks and beat 2 minutes more.  Reduce the mixer speed to low and add half the dry ingredients, then all of the milk  and then the remainder of the dry ingredients, adding each new batch as soon as the previous batch has been incorporated.

Switch to a large rubber spatula and lighten the batter by stirring in about 1/4 of the beaten egg whites.  Fold in the rest of the whites, working as gently as you can.  Still working with as light a hand as possible, fold in the blueberries, an dscrape the batter into the prepared pan. 

Bake the cake for 35-40 minutes (mine went for almost 50 because of the smaller pan), or until a knife comes out clean.  Transfer the cake to a cooling rack and cool in the pan for about 30 minutes before dusting the top with the sugar and serving warm.

This is best while still warm, but it's still really great the next day too.  We really enjoyed this, and we'll have it again.

Now on to dinner.

I had seen a recipe online called Avocado Enchiladas, and I thought it sounded wonderful, so I bookmarked it.  While planning my menu, I put this one on and just glanced at the ingredients before grocery shopping.  I had salsa verde, tortillas, and just needed to buy the fresh ingredients.  Unfortunately, I didn't check amounts and so I couldn't make the recipe as written.  So I used some of this recipe, but I made up my own recipe.  Here's my take on avocado enchiladas.
Avocado Enchiladas Casserole
10 corn tortillas
1 1/4  c salsa verde
1 can el pato
1 1/4 c cream
3 avocados, pitted, peeled and diced
1/2 lemon juice
2 key limes, juiced
1 T cumin
2 garlic cloves, minced
1 T honey
8-10 oz monterrey jack cheese

Mix together the salsa verde, cream, and 1/2 c el pato.  Pour some in the bottom of the pan, then tear up 5 of the corn tortillas and dip them in the sauce.  Mix together the avocados, lemon juice, lime juice, cumin, garlic, honey, and salt and pepper to taste.  Pour the avocado mixture over the tortillas, then put half the cheese over the avocado mixture.  Tear up the remaining 5 tortillas and soak them in the remaining sauce.  Pour the remaining el pato over the top, then top with the remaining cheese.  Bake for 20-30 minutes.  Serve.

This was pretty good, and had lots of flavor.  We all gave it an 8, except for Noah who gave it a perfect 10.  The calories for 1/16 of the total casserole were 235/serving.

Tomorrow we're having some donuts.  Hooray!

Dulce de Leche Duos

One nice thing about this goal I have to make something new everyday is using my cookbooks. I have lots of cookbooks, and I would think how nice it would be to try something new, and then never use the cookbooks. Now that has changed. I've had Baking From My Home To Yours with Dorie Greenspan for years, and I'm just now making a dent. I think I had only tried two or three things from this great cookbook, but now I've already tried a few new recipes, and there are going to be many more on their way.

Today's recipe is called Dulce de Leche Duos, and these are fabulous. They have a consistency almost like Little Debbie's oatmeal pies, but unlike those, these cookies are a little crisper, and not so cloyingly sweet.  Here's the recipe:
Dulce De Leche Duos from Dorie Greenspan
2 1/2 c flour
1 t baking soda
1/4 t salt
2 sticks unsalted butter, at room temperature
3/4 c store-bought dulce de leche, plus more for filling
3/4 packed light brown sugar
1/2 c sugar
2 large eggs

Position the racks to divide the oven into thirds and preheat the oven to 350.  Line two baking sheets with parchment or silicone mats.
Whisk together the flour, baking soda and salt.
Working with a stand mixer fitted with the paddle attachment, beat the butter at medium speed until soft.  Add the 3/4 c dulce de leche and both sugars and continue to beat until light an dfluffy, about 3 minutes.  Add the eggs one at a time, beating for 1 minute after each addition.  Don't be concerned if the mixture looks a little curdled--it will smooth out when the flour mixture goes in.  Reduce the mixer speed to low and add the dry ingredients, mixing only until they disapper into the batter.
Spoon the dough onto the baking sheets, using a heaping teaspoon of dough for each cookie and leaving 2 inches between them.
Bake the cookies for 10-12 minutes (I did 10), rotating the pans from top to bottom and front to back at the midway point.  The cookies should be honey brown with a light sugar crust, but they will still be soft, so remove the sheets from the oven but don't touch the cookies for another minute or two.  Then, using a wide metal spatula, transfer the cookies to a rack to cool to room temperature.
Repeat with the remaining dough, making sure you cool the baking sheets before spooning the dough onto them.
When the cookies are completely cool, spread the flat bottoms of half the cookies with a small amount of dulce de leche, and sandwich with the flat sides of the remaining cookies.

  I love these. I've eaten far too many of them already. The calories for these, if you get the full 60 cookies or 30 sandwiches, are 162/cookie. We only got 57 cookies, so our calories were 175/cookie. Noah and I gave these a perfect 10, and I'll see after school what Owen gave them. Also, I didn't use very much of the dulce de leche to sandwich, just enough to stick the sides together really.

Tomorrow we're having that chicken dish I said we were having today.

Owen gave them a perfect 10 as well, and Aaron gave them a 6, no surprise there.  No chocolate chips means lower score :).