word to my mother

Happy Mother's Day, Mommy Dearest! You sure do deserve your own special mention. I would not be me if not for you and we go back and forth on this all the time but I can never say it enough. I am very fortunate to have never wished "not to be my mother" when I was a bratty teen, even in the heat of slamming a door in your face or smashing something valuable into pieces (we have a history of tempers in our family but they are balanced with our fierce loyalty to each other, deal with it). Never have you looked down upon me or offered unsolicited advice (even if I don't outright say "help me," you always know when to). You forever have an open ear, even if you weren't thrilled with what was being said into it. I will forever love your mantra "anything you do, I did ten times worse to my mother when I was your age" and thus never felt the need to "rebel" and always felt I had a certain freedom. This resulted in the above mentioned need to spill all to you. If I ever have a secret, it never lasts long because it eats me alive and I have to come crawling to my Mommy Dearest for advice.

Words never suffice for these such days that should really be celebrated every day and so I will move on to something wholly inspired by my mom's taste buds. Clean, to the point with a dash of tartness. All her and all of my love.

Lemon-Ginger Cookie Sandwiches

from Big Fat Cookies
Yield: 9 large, 18 small
INGREDIENTS
cookie
2 C all-purpose flour
1/2 t salt
2 1/2 t ground ginger
1 t ground cinnamon
1 C unsalted butter, room temperature
1 C confectioners sugar
2 t finely grated lemon zest
1 t vanilla extract I added 1/2 t almond extract because my mom loves that flavor
1 C (4 oz) whole blanched almonds, toasted and finely ground

filling
1/2 C unsalted butter, room temperature
1 1/2 C confectioners sugar
2 t finely grated lemon zest
1 T fresh lemon juice

DIRECTIONS
cookies
1. Sift the flower, salt, ginger and cinnamon into a bowl.
2. In a large bowl, beat the butter and powdered sugar in a mixer until fully incorporated. On low, mix in lemon zest, vanilla and ground almonds.
3. Beat in the flour mixture until the flour is incorporated and the dough holds together and pulls away from the side of the bowl.
4. Divide the dough in half and form two 6-inch disks. Wrap each one in plastic wrap and refrigerate until they is cold and firm enough to roll, about 30-40 minutes. While dough is chilling, preheat the oven to 325 degrees F. Line baking sheets with parchment paper.
5. Unwrap one piece of dough. Flour the rolling surface and roll out dough about 1/4 inch thick. Using a round cookie cutter 3 1/4 to 3 1/2-inch circles or smaller, cut out cookies (9-18). Unwrap the other piece of dough and cut out remaining cookies, to have an even number. Cut a circle or other shape from the center of half of the cookies.
6. Bake the cookies, one sheet at a time, until the edges are light brown and tops firm, 15-20 minutes. Cool the cookies for 5 minutes on the baking sheets, then transfer to cooling racks.

filling
1. In a medium bowl, using an electric mixer on medium speed, beat the butter, powdered sugar, lemon zest and lemon juice until smooth.
2. Spread the frosting onto cookies that do not have the holes in the center and make sandwiches with those that do have holes. Store in a tightly covered container in the refrigerator for up to 4 days.

Nutrition (per1/18): 285 cal, 18g fat, 43mg sod, 28g carb, 16g sugar, 1g fiber, 3g protein

summertime, and the eating is easy

Alright, I said I would move on to marshmallowy goodness next but I just had to post this recipe quickly.

Mission: create a dinner that feels like summer. This is what Torren asked me to concoct as a theme for his birthday dinner. I have been processing this for about a month now (it was too busy to make the dinner on the actual day so the poor dude has been waiting for a little while) and I am pretty happy with what I came up with. Of course, there are lots of tastes of summer and many that I had been considering are going to be on display for Tessellation's graduation party next weekend so I decided to move on from the watermelon mint salad, mozzarella spinach pasta salad and grilled hunk of meat that I had been thinking of. Instead, I opted for an spinach salad with carrot orange and sesame that is featured in next month's Cook's Illustrated, a potato salad with dill from Kraft and a tomato tart from Relish. I am pairing all of this with beer, Torren's latest hobby and passion. Well, it's actually been ongoing considering the investments we have made in various brewing paraphernalia a the special fridge for his personal keg. It could be worse, we could still be trying to breed corn snakes...

Back to the beer. I was lured in to some great summer flavors at Julio's, considered the best beer selection in MA and maybe even New England with over a thousand options. Summer beers are often citrus and fruit-flavored which is probably why I love them so. Contrastingly, I can always have a deep stout or caramel porter, too. So I honed in on the Dogfish Head Festina Peche (peaches and nectarines being a weak spot for me), the Dogfish Head Black & Blue, made with blackberries and blueberries and lastly, a MA microbrew and personal fave of mine Pretty Things Baby Tree. Now you know why I like it. A brewery called Pretty Things?! A beer called BABY TREE?!! The label features hand-drawn little lambs frolicking under a tree. All of their labels are rendered with whimsy, I'm such a sucker for things like that. Anyway, the beer is made with dried plums (better known as PRUNES but that probably doesn't sound as appealing. Whatever, it tastes glorious).

Of course, what would a dinner be without dessert? Torren loves these Key Lime Tartlets I had included in this year's Christmas cookie tray so I decided to make them again but with an Oreo crust rather than the traditional graham cracker. It was his dinner, after all. The one thing I must stress with these is that you have to thoroughly grease your mini cupcake/tart pan inside and on the edges. Or, use mini muffin papers. I did not do either and thus the edges are a little ragged. Impatience is a bit of a problem of mine.

I had to show a picture of my snazzy pea pod tray from the parentals.  This thing is fantastical; it can freeze and bake and just look pretty on my kitchen shelf.

Key Lime Tartlets

Yield: 24

INGREDIENTS
crust
2 C Oreo crumbs (1 bag of mini Oreos, crushed) or 2 C graham cracker crumbs (18 graham cracker sheets -> 2 packages, crushed)
1/2 C unsalted butter, melted knock some of the calories off by using light butter
1/4 C + 1 T all-purpose flour

key lime filling
1 can sweetened condensed milk I use fat free
2/3 C fresh lime juice 5 limes worth if using the real thing
1/4-1/2 t grated lime zest
1 t pure vanilla extract
2 large eggs

DIRECTIONS
Preheat oven to 325 degrees F. Heavily grease or line mini tart pan/ mini cupcake pan.
crust
1. In a medium bowl, mix melted butter, Oreo crumbs and flour thoroughly until a dough is formed, pulling away from the sides.
2. Separate dough into 24 balls and distribute into tarlet pan. Using a tart tamper (random tool my Grandma Patty gave me, it works well for these situations!), spoon or your fingers, press dough up sides of each tart space.
3. Bake crust for 8-10 min.

filling
1. After the crusts have baked, increase the oven temperature to 350 degrees F. In a medium bowl, whisk together sweetened condensed milk, lime juice, lime zest, vanilla and egg.
2. Pour filling into the crusts. There may be a little left over depending on how full you want your tarlets to be.
3. Bake for 15 minutes or until just set. Let cool for at least 45 minutes before serving and removing from pan. Garnish with white chocolate or coconut if you desire. Refrigerate or freeze.

Nutrition: 125 cal, 4.5g fat, 120mg sod, 20g carb, 15g sugar, .5g fiber, 2.5g protein

makin' whoopie...pies

I have found that people believe in "their way" to make or eat something and I love the debate over such ridiculous things.  Or maybe it's not so ridiculous if people out there really care about their traditions and whatnot.  Regardless, the whoopie and its origin has long been argued over.  Honestly, until I moved to New England, I never knew the Maine side to the story, I thought they were an Amish recipe through and through.  After trying one from Vactionland, I have to say, my heart belongs to the Amish.  This is the version that is coveted by my Mommy Dearest and the only kind she prefers is made by the Amish people who sell them at the Syracuse Regional Market.  After my parents moved from CNY, this would be one of the main things she would "have to eat" when visiting.

Mommy Dearest had long been searching to replicate this treat for when she was not visiting home and it is known that I love a food challenge, especially when it is a family favorite.  After peering at the ingredients list we surmised that the Amish probably do not use marshmallow creme as listed in many Maine Whoopie Pie copycats.  Even the above article link makes some sort of Fluff-like filling for the Amish version but I am telling you, they do not list corn syrup in the ingredients and the filling is stiffer than a butter cream, much less a marshmallow creme.

After much trial and error, I believe I have succeeded in perfecting my mother's favorite treat.  Or maybe she just likes to humor me.  She did receive a whoopie treat tower for her birthday cake as a result.  Either way, I am happy with the outcome.  These whopies form a slight sheen after sitting out a few hours; almost a sticky quality to the cake.  That is a must needed characteristic of these things.  The filling is rich and yet not too sweet.  The ones from the Market are wrapped in saran wrap and tightly packaged because they would get all gooey on the outside.

After my mother spread the word of love for her whoopies around town, she had to bring in some of the goods to her local library (her home away from home).  I think they were well-received as I believe a whoopie hunt ensued down there as a result.  Shortly after I was given word of the vegan molasses whoopies (molasses and ginger are another Mommy Dearest/Grandma Sue fave) from Allison and wanted to shout out to those who love sugar and their animals intact.

Whoopie Pies Two Ways

(Mommy Dearest's favorite and a vegan-friendly recipe!)

Storage note: I individually wrap my whoopies in saran wrap and then place them within tupperware or a freezer bag before storing in the refrigerator (if going to be consumed within a few days) or freezer (they thaw out pretty quickly).

ORIGINAL CHOCOLATE AMISH WHOOPIES

Yield: 24 sandwiches (48 cookies/cakes)

INGREDIENTS
cookie/cake
1/2 C vegetable oil
1/2 C shortening
2 C brown sugar
4 eggs (or 1 C liquid egg. Vegan loves, I implore you, what is the alternative to eggs?  I am sure this can be done!)
3 C all-purpose flour
2 tsp baking soda
1 C unsweetened cocoa powder
1 C milk
2 tsp vanilla extract

*vanilla filling
1 1/2 C shortening
4 C confectioner's sugar
1/4 C flour
1/4 C milk
1 1/2 T vanilla
*If you like a generous amount of frosting like my family does, you may want to double the filling

DIRECTIONS
cookie/cake
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
1. Combine baking soda, cocoa and flour in a bowl and set aside.
2. Cream oil, shortening and sugar in a large bowl.
3. Add vanilla and eggs.
4. Alternate adding milk and dry ingredients and mix thoroughly.
5. Drop batter by 2-3 tablespoonfuls on baking sheet at 3" apart and bake for 8 min.
6. Allow cakes to cool on sheet for about five minutes before transferring to wire rack.  The cakes will look like a medium brown in color when removed from oven but will darken to a deep espresso with a slight sheen after a couple hours.

vanilla filling
1. Cream shortening, vanilla and confectioner's sugar.
2. Add milk and flour alternately.
3. Spread generously over cooled cakes and sandwich together.

Nutrition: 396 cal, 21g fat, 127mg sod, 50g carb, 36g sugar, 3g protein

VEGAN MOLASSES GINGER WHOOPIES

(with thanks to Allison, adapted from Vegan Visitor)
Yield: 9 sandwiches (18 cookies/cakes)

INGREDIENTS
cookie/cake
2 T shortening
2 T vegetable oil
1/4 C brown sugar, firmly packed
1/3 C robust molasses
1 1/2 C all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 C soy or almond milk
1/2 tsp lemon juice

lemon ginger filling
3/4 C shortening
2 C confectioner's sugar
2 T flour
1 1/2 T soy or almond milk
1 1/2 T lemon juice
1/2 tsp ground ginger

DIRECTIONS
cookie/cake
Preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.
1. In a medium bowl, combine the flour, soda, salt, ginger, cloves, nutmeg and cinnamon.
2. In a large bowl, cream the shortening, oil and brown sugar then add the molasses, continuing to mix until well blended.
3. In a small bowl, combine the soy/almond milk and lemon juice.
4. Alternately add the dry and wet ingredients to the sugar mixture until thoroughly combined.
5. Drop tablespoonfuls of batter, evenly spaced, onto a parchment lined cookie sheet.
6. Bake for about 12 minutes or until golden and puffed.  Let cool for 5 min. on sheet before transferring to wire rack to fully cool before filling.

lemon ginger filling
1. Cream shortening, lemon juice and confectioner's sugar.
2. Add milk and flour alternately.
3. Spread generously over cooled cakes and sandwich together.

Nutrition: 426 cal, 22g fat, 150mg sod, 55g carb, 39g sugar, 2g protein

cottontail cupcakes

I have been trying to keep my mind off of the really long exam I mentioned a month ago.  It is rare for me to mention something personal like that in fear of jinxing myself (I can't help being superstitious, I think it's some weird anxiety-driven thing I have had my whole life.  I will make up crazy "tests" in my head and if I beat the clock or something, good luck will ensue.  Bet you didn't know I was that nuts, sorry!).  Anyway, as some may know, I have been struggling with post-college life and it's been tough for my formerly Type-A self to be without direction and motivation.  Fortunately, I got the results for that test and lo, I passed.  One step closer to figuring this life of mine out (at least for now).  Phew.  Would any of you entrust your children to me?  Anyone?  Anyone?  So far my foray into education has provided the children and faculty of a Worcester elementary school with an entertaining sartorial outlook and I have been told by the students that I "still know what it is like to be a kid," after I demonstrated a cartwheel on the playground.  Math, on the other hand, has apparently changed since I was in third grade.  I will draw you a pretty cupcake to make up for it.

With that out of the way, let's celebrate with the Easter treat I mentioned earlier.  I thought these fluffy cupcakes resembled bunny tails and even made little cut-out bunnies that looked like each member of my family (down to my brother Nick's gauged ears).  I propped the bunny cut out in front of the giant cupcake and distributed them.  I wasn't expecting the 90 degree weather (not that I was disappointed, trust me) and quickly had to shove the little goodies into the fridge.  No matter, the frosting made the four-hour trip to the 'Cuse and no one died from food poisoning.  Another test passed!

Bunny Cottontails

(or Lemon Coconut Snowballs from Cupcakes! by Elinor Klivans)
Yield: 12 cupcakes

INGREDIENTS
lemon filling
1/4 C (1/2 stick) unsalted butter
1/3 C fresh lemon juice
2 large eggs
2 large egg yolks
1 C sugar
2 T cornstarch, dissolved in 1/4 C water
1 tsp grated lemon zest

seven-minute frosting
1 1/4 C sugar
1/3 C water
3 large egg whites
1/4 tsp cream of tartar
1 tsp vanilla extract
1/4 tsp almond extract
3 C shredded coconut

cupcakes
1 1/3 C cake flour
1 tsp baking powder
1/8 tsp salt
6 T whole milk
1 tsp vanilla extract
1/4 tsp almond extract
6 T (3/4 stick) unsalted butter, at room temp
1 C sugar
6 large egg whites
1/4 tsp cream of tartar
3/4 C lemon filling

DIRECTIONS
lemon filling
1. Heat butter and lemon juice in a medium saucepan over medium heat until butter melts and mixture is hot.
2. In a medium bowl, whisk the eggs, egg yolks and sugar. Whisk in dissolved cornstarch. While whisking continuously, slowly pour hot butter and lemon juice into yolk mixture.
3. Return mixture to saucepan and cook over medium heat until mixture comes to boil and thickens, about 6 minutes.
4. Once the mixture looks more translucent than cloudy, remove from heat, pour into small bowl and stir in the lemon zest.

5. Let the mixture sit out until it stops steaming.  Cover and refrigerate until cold.  Can be refrigerated for up to 3 days, frozen for 3 months.

seven-minute frosting
1. Put sugar, water, egg whites, and cream of tartar in a heatproof bowl or the top of a double boiler with at least a 2-qt capacity and beat with a handheld electric mixer on high speed until opaque, white and foamy.
2. Put the bowl over a saucepan of barely simmering water (or the bottom of the double boiler). Top container should sit firmly over the pan of hot water.
3. Beat on high speed until the frosting forms a soft peak that stands straight up if you stop the beaters and lift them up, about 7 minutes, should register about 160 degrees on candy thermometer.
4. Remove the container of frosting from the water. Add the vanilla and almond extracts, and continue beating for 2 minutes to further thicken the frosting.

cupcake making and assembly
Preheat to 350 degrees. Line 12 muffin tin cups with paper cupcake liners.
1. Sift the flour, baking powder, and salt into a medium bowl and set aside. In a small bowl, stir the milk and vanilla and almond extracts together.
2. In large bowl, beat the butter and sugar until smoothly blended and lightened in color, about two minutes.  On low speed, alternate adding the flour and milk mixtures until fully incorporated.
3. In another large bowl, using clean beaters, beat the egg whites and cream of tartar on low speed until the whites are foamy and the cream of tartar dissolves, about a minute. Beat on medium-high speed until soft peaks form. Use a spatula to fold one-third of the whipped egg whites into the batter, then fold in the remaining whites until no white streaks remain.
4. Distribute batter evenly among the 12 liners. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 23 minutes. Tops should remain pale and barely brown on the edges.  Cool the cupcakes for ten minutes in the pan or on a wire rack.
5. To fill the cupcakes with the lemon filling, cut a cone-shaped piece, about one inch across and one inch deep, out of the middle of the top of each cupcake; set the pieces aside. Spoon one tablespoon of lemon filling into each hole. Replace the cone-shaped pieces of cupcake. Immediately frost afterwards.

6. You can remove the liner and frost the top and sides of the cupcake as suggested in the recipe or pile the frosting on top.  Either way, use a 1/2 C frosting per each cupcake.  Generously sprinkle coconut all over tops and sides of frosting.  Cupcakes can be refrigerated for up to 2 days.

Nutrition: 414 cal, 13g fat, 108mg sod, 70g carb, 55g sugar, 1g fiber, 7g protein

cadbury creme compulsion

As mentioned earlier, I love all things Cadbury® Egg.  In fact, I have been known to obsess over the things and cannot keep more than one at a time in my possession because I will most definitely eat all I have in a sitting.  I seriously think I am missing the "I'm full" sensation and need to voluntarily shut myself off.  It's terrible because I have a hard time with self control.  Especially with sugary confections wrapped in foil and harboring a surprise of any kind of "creme."  So, sadly, I have not had a real Cadbury® Egg yet this season because I have been baking so heavily.  I have to cut back somehow!

These are "muffcakes" because after searching for the Cadbury® Egg cupcake and finding two recipes, I preferred the one that is not cloyingly sweet and more dense to hold the sugary little egg jewels.  I didn't want just plain vanilla but something that the milk chocolate wouldn't get lost in.  I felt a citrus would do well.  I like orange and chocolate but I think lemon would also be a good contender for this.  Lime is always great with coconut so that is also an option.  I decided to top them with the chocolate batter to resemble dirt and then wanted the toasted coconut to be like a little nest.  You can plop a Peep on top for super Easter cuteness.  I made some homemade peeps and while it was fun, I need to speed up my piping because my marshmallow began to gel too quickly and I wasted quite a bit of sugar.

Now I must do some conditioning for the egg hunt that I am still forced to participate in even though I'm 25 and married. 

Cadbury® Egg Muffcakes

Yield: 12 cupcakes

INGREDIENTS
creamsicle muffin
3/4 tsp baking powder
1 1/2 C all-purpose flour
1/2 C unsalted butter, room temp.
3/4 C granulated sugar
1 egg
1/2 C light vanilla yogurt
1 tsp vanilla
2-3 T orange juice
1-2 tsp orange zest
1 dozen Mini Cadbury® Creme Eggs

chocolate cupcake top via Cupcake Bakeshop's recipe
1/4 C unsalted butter, room temp.
1/2 C granulated sugar
1 egg
1/4 C + 3 T flour
1/4 tsp baking powder
1/8 tsp (a dash) of baking soda
1/4 C milk
1/2 tsp. vanilla
3 T unsweetened cocoa powder

orange frosting
2 T unsalted butter
1 C confectioner's sugar
1 tsp. orange zest
1 T orange juice
1/2 T cream
6 T unsweetened coconut shavings, toasted (don't kill yourself if you can't find them, just buy regular angel flake)
1 dozen chick Peeps (optional)


DIRECTIONS
Preheat oven to 350 degrees F.  Line standard-sized cupcake pan with liners.
toasted coconut
1. Spread unsweetened coconut shavings out over a cookie sheet and put in the 350 degree F oven.
2. Bake for 4 min or until you start to smell coconut. It browns very quickly so keep an eye on it.
3. Remove and stir around to evenly brown the bits. Let cool before frosting.

creamsicle muffin
1. Mix flour and baking powder in bowl and set aside.
2. Beat together sugar and butter.
3. Add egg, vanilla yogurt and orange juice until thoroughly mixed.
4. Slowly add in flour mixture. Beat until smooth. Stir in orange zest.
5. Distribute batter evenly into a dozen liners. Drop a Mini Egg into the center of each.

chocolate cupcake top
1. Put flour, baking powder, baking soda, salt, and cocoa powder into a bowl and whisk to combine.
2. Beat butter until softened. Add sugar and beat until light and fluffy.
3. Add egg and vanilla and beat until well combined.
4. Alternate adding milk and dry ingredients to the butter mixture until fully combined.
5. Evenly distribute batter over tops of muffin batter.
6. Bake for 15 min. Let cool before frosting (the tops will flatten slightly, you want a flat surface for plopping a Peep!)

orange frosting
1. Beat butter until soft.
2. Add confectioner's sugar, cream and orange juice until smooth.
3. Stir in orange zest.
4. Frost and dip tops into a bowl of toasted coconut.
5. Place a Peep on top if you desire

Nutrition: 393 cal, 18g fat, 83mg sod, 56g carb, 39g sugar, 1g fiber, 5g protein