Making Sunshine

As the years pass, I am coming more and more to understand that it is the common, everyday blessings of our common everyday lives for which we should be particularly grateful. They are the things that fill our lives with comfort and our hearts with gladness -- just the pure air to breathe and the strength to breath it; just warmth and shelter and home folks; just plain food that gives us strength; the bright sunshine on a cold day; and a cool breeze when the day is warm.

Laura Ingalls Wilder, American author (1867-1957), in Writings to Young Women from Laura Ingalls Wilder - Volume One: On Wisdom and Virtues

Over the past few days fog has blanketed our mornings with gray. Sometimes it's so thick that it envelops houses just across the street beneath a cloak of invisibility. Its heaviness slows down traffic as well as our energy levels.

This morning, though, I broke through the gray with some summer sunshine preserved in a bottle. We had been asked to provide squares for an open house for a local community agency. I came across a very easy recipe for Oatmeal Jam Bars on My Baking Addiction blog, which I tweaked a little to suit the special bottle of apricot, peach and pear jam that was on the shelf. The squares turned out very tasty and they are so quick to put together that I thought I should share.

Oatmeal Jam Bars

Ingredients:
1 (18.25 oz) package of yellow cake mix (I used spice cake mix because I thought the cinnamon would add a touch of 'zing' to the flavour -- and it did!)

2 1/2 cups quick cooking oats

3/4 cup butter, melted

1 cup raspberry jam (I used almost 2 cups. I made one batch with the apricot jam and another with blueberry)

1 tablespoon water (The apricot jam was very thick so I used 2 tbsp of boiling water. I used less water with the blueberry jam)

Directions:
1. Preheat oven to 375 degrees (190 C). Line a 9" X 13" pan with foil and grease.

2. In a large bowl, mix together oats, cake mix and melted butter so that it makes nice clumps and there is no dry mix left. Press half of the oats mixture evenly into the bottom of the prepared pan.

3. In a separate bowl, mix jam with water. Spread over the crust. Sprinkle the remaining oat mixture evenly over the top.

4. Bake in preheated oven for 18-23 minutes, or until the top is lightly browned. Cool before cutting into bars.

Source: http://www.mybakingaddiction.com/super-easy-oatmeal-jam-bars-award/

Helping Hands

What we have done for ourselves alone dies with us; what we have done for others and the world remains and is immortal.

Albert Pike, American poet (1809-1891)

Helen Norris told this evening's audience of church ladies that she's an ordinary person with no particular talent except for the gift of gab. I'd say she's rather exceptional having risen up from pretty dreadful conditions to create the "Helping Hands" street mission in our inner city. She began by following behind the Salvation Army's soup truck and handing out clothes and blankets from her closet to the needy. Nine years later, her mostly volunteer and donation-based organization runs an impressive programme for people who don't have to prove they're needy. Helen was once in their shoes and her motto is, "Reaching out, one hand at a time, with love and respect." I was moved by her story and thankful for the chance to hear her mission. What an inspiration it is to learn of ordinary people doing amazing things for the benefit of others!

In fact, I was so moved by Helen and Helping Hands that I neglected to think about taking a photo for the Chocolate Box. So today's photo is of the Caramelized Pear Gingerbread that Mom and I made for the potluck. Since a couple of people this evening asked me for the recipe, I figured it was something I should share on the blog. It's easy and perfect for fall gatherings.

Caramelized Pear Gingerbread

Ingredients:
2 tablespoons plus 2 teaspoons unsalted butter, divided
3 large, firm-ripe pears, such as Bosc, peeled, cored, and sliced into 1/2-inch wedges
1/4 cup light brown sugar
1/2 cup chopped pecans
3 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/4 teaspoons ground ginger
1/2 teaspoon pumpkin pie spice (we used 1/4 teaspoon each of nutmeg and allspice)
1/2 teaspoon ground cinnamon
3/4 cup sugar
2 large eggs
1 cup vegetable oil
1/2 cup cane syrup or molasses (we used molasses -- I love molasses!)
3/4 cup boiling water
5 tablespoons minced crystallized ginger (located with the candied fruits in your grocery store)

Directions:
1. In a large skillet, melt the butter over high heat. Add the pears and cook until the pears are tender and slightly caramelized, but still retain their shape, 2 to 3 minutes on each side. (You may need to cook the pears in 2 batches so as not to overcrowd the pan.) When the pears begin to have a nice color on both sides, add the brown sugar and pecans and cook, stirring gently, to coat the pears with the sugar. Remove from the heat and cool slightly. Note: don't let the mixture cool too much because it solidifies like toffee.

2. Preheat the oven to 325 degrees F, and using the 2 teaspoons of butter, lightly grease a 10-inch round cake pan with 2-inch sides. Arrange the slightly cooled pears and pecans in a single layer in the bottom of the cake pan. Pour any syrup from caramelizing into the cake pan as well.

3. Into a medium bowl, sift together the flour, baking soda, salt, ginger, pumpkin pie spice (nutmeg and allspice), and cinnamon. In a separate medium bowl, whisk together the sugar, eggs, vegetable oil, molasses, and boiling water. Add sugar mixture to the flour mixture, blending just until combined. Fold the crystallized ginger into the batter and pour into the prepared pan over the pears.

4. Bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake portion comes out clean. Allow cake to cool on a wire rack for 5 to 7 minutes. Place a large plate or cake stand on top of the cake and carefully invert the cake. Cool slightly and serve with Molasses Ice Cream (recipe on FoodNetwork.com) or whipped cream (which is very fine).

Source: An Emeril Lagasse recipe provided on the FoodNetwork website.

Jelly-Roll Anxiety

Feel the fear and do it anyway.

Susan Jeffers, American best-selling self-help author

The fear factor in making a jelly-roll type dessert ranks up there with changing a fuse in Egypt and drilling a hole in the wall to hang a picture. However, in this case, if something went terribly wrong with this new adventure, embarked upon just hours before the church potluck dinner, I had a 'Plan B': if my Strawberries and Cream Cake Roll cracked or fell to pieces during the process, I would throw all the pieces into a large bowl and cover the mess with more whipped cream and call it "Strawberries and Cream Trifle". I figured I couldn't loose.

As it turned out, I could loose: the cake roll looked so spectacular that the plate was bare before Mom and I could get a piece. I'm told it tasted good too -- but that is just hearsay. I had wanted to take a photo of one of the slices to document the achievement but there wasn't a chance for that, so I'm posting the quick shot I took before heading to the social even though it doesn't show the lovely roll of the angel food cake.

The directions provided by the browneyedbaker are so easy to follow, I can only urge you to "feel the fear and do it anyway" and try it yourself. I'm going to make it again just to get a taste.  ;-)


Strawberries and Cream Angel Food Cake Roll
Yield: 10 servings

Ingredients:
For the Cake:
9 egg whites (Not knowing what to do with 9 yolks, I used 1 carton + 2 tbsp of "Simply Egg Whites")
1 1/2 tsp vanilla
3/4 tsp cream of tartar
1 cup + 2 tbsp granulated sugar
3/4 cup cake flour
1 tbsp powdered (icing) sugar

For the Filling:
2 cups of heavy whipping cream, chilled
6 tbsp powdered (icing) sugar
1 tsp vanilla
3 cups diced strawberries

Powdered sugar, for dusting top of cake, optional (but necessary)

Directions:
1. Place the egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.

2. Meanwhile, line a 15" X 10" baking pan with parchment paper. (I used a cookie sheet that was about 15" X 17" and it worked quite well -- and we gained more servings.) Lightly coat the paper with cooking spray and set aside. Preheat oven to 350 degrees F.

3. Add vanilla and cream of tartar to the egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high speed until stiff, glossy peaks form and sugar is dissolved. Fold in flour, 1/4 cup at a time.

4. Carefully spread batter into prepared pan. Bake for 15-20 minutes or until cage springs back when lightly touched. (My cake took about 23 minutes.) Cool for 5 minutes.

5. Dust a clean kitchen towel with 1 tablespoon powdered sugar. Turn the cake out onto the kitchen towel. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. (Mom and I with 4 hands were able to roll from the long side. Otherwise the roll would have been very tall and impossible to serve several people.) Cool completely on a wire rack.

6. Meanwhile, in a medium bowl, beat the cream on medium speed until it begins to thicken. Add powdered sugar and vanilla; increase the speed to medium-high and beat until soft peaks form. Gently fold in the strawberries. Store in the refrigerator until ready to use.

7. Unroll rolled cake; spread filling to within a half an inch of the edges (you will have some filling leftover). Roll up again. Place seam side down on a serving plate; sprinkle with additional powdered sugar, if desired. Serve with any leftover strawberries and cream filling. Store leftovers (what leftovers???), covered with plastic wrap, in the refrigerator.

Source: BrownEyedBaker blog (adapted from Taste of Home Recipes).

Treble in the Kitchen

Hors d'oeuvre: a ham sandwich cut into forty pieces.

Jack Benny, American comedian (1894-1974)

I donned my new apron and got to work making a couple of savouries for tomorrow's fundraising dinner. We were asked to bring a little something to accompany the imbibing of a little wine by silent auction participants.

I think these Savoury Palmiers will fit the bill nicely. They are so tasty and easy to make that the recipe needs to be shared. It originates with Ina Garten in her Back to Basics recipe book, but I found it on the Munch + Nibble blog.


Savoury Palmiers
Makes: about 40 pastries

Ingredients:
2 sheets frozen puff pastry, defrosted
1/4 cup prepared pesto
1/2 cup crumbled goat cheese (used feta)
1/4 cup finely chopped sun-dried tomatoes in oil, drained
1/4 cup toasted pine nuts
1/2 teaspoon salt

Directions:
1. Spread the sheet of puff pastry with half the pesto, then sprinkle with half the goat cheese, half the sun-dried tomatoes, and half the pine nuts. Sprinkle with 1/4 tsp salt.

2. Working from the short ends (unless your sheets are square, in which case just start on one side), roll each end to the center. Fold one side over the other and press lightly. Place on a sheet pan lined with parchment paper.

3. Repeat for the second sheet of puff pastry using the remaining ingredients. Cover both rolls with plastic wrap and chill for at least 45 minutes.

4. Preheat the oven to 400 F degrees and line baking sheets with parchment paper.

5. Cut the prepared rolls of puff pastry into 1/4-inch-thick slices and place them face-up 2 inches apart on baking sheets. Bake for 14 minutes, until golden brown. Serve warm. (They taste best warm, but they're also pretty good at room temperature.)

For Pie and Tart

I want another slice of rhubarb tart

I want another lovely slice

I'm not disparaging the blueberry pie

But rhubarb tart is oh-so-very nice

John Cleese, "The Rhubarb Tart Song" (1968)

Have you ever seen a rhubarb flower? I hadn't until today as my aunt harvested a bunch of stalks for me. Now, I know a few people who don't like this tart vegetable -- unless you happened to be in the US where it has been legally designated a fruit -- but I happen to love rhubarb and am so happy that my aunt also passed on several recipes. The first one tested is Rhubarb Butter Tarts.

I know the butter tart purists out there will be roiling at the thought of the addition of rhubarb, but give it a chance because it is quite good.

Surprisingly -- or perhaps not surprisingly -- few people have waxed eloquent about rhubarb and the meaning of life for use as my introductory quotation. But I found John Cleese singing praises of the rhubarb tart. Perfect! Yes, I realize that the homeland and jolly ol' England "are two countries separated by a common language" and that this is actually an ode to rhubarb pie, but I was desperate for a quotation . . . and it's great humour.

For those who missed the words: 

"The Rhubarb Tart Song"

I want another slice of rhubarb tart
I want another lovely slice
I'm not disparaging the blueberry pie
But rhubarb tart is oh-so-very nice
A rhubarb what? A rhubarb tart
A what-barb tart? A rhu-barb tart
I want another slice of rhubarb tart
The principles of modern philosophy
Were postulated by Descartes
Discarding everything he wasn't certain of
He said, "I think therefore I am rhubarb tart"
A rhubarb what? A rhubarb tart
Rene who? Rene Descartes
Poor mutt, he thought he was a rhubarb tart
Rhubarb tart has fascinated all the poets
Especially the Immortal Bard
He made Richard the Third call out at Bosworth Field
"My kingdom for a slice of rhubarb tart"
Immortal what? Immortal tart
Rhubarb what? A rhubarb Bard
As rhymes go that is really pretty bad
Since Wassily Kandinsky and Paul Klee
Laid down the axioms of abstract art
Even Jackson Pollock and Piet Mondrain
Prefer to paint a slice of rhubarb tart
Wassi who? A Wassi-ly
Kandin who? A Kandin-sky
And how he get in there for a start?
Read all the existentialist philosophers
Like Schopenhauer and Jea-Paul Sarte
Even Martin Heidegger agreed on one thing
Eternal happiness is rhubarb tart
A rhubarb what? A rhubarb tart
Jean-Paul who? Jean Paul Sarte
That sounds just like a rhyme from Lionel Barte
I want another slice of rhubarb tart
I want another lovely slice
I'm not disparaging the blueberry pie
But rhubarb tart is oh-so-very nice

And now for the recipe:

Rhubarb Butter Tarts
Yield: 12 tarts

Ingredients:
pre-made tart shells
1 cup rhubarb, chopped
1/4 cup butter, room temperature
1/4 cup brown sugar
1/4 teaspoon salt
1/2 cup corn syrup
1 egg, slightly beaten
1/2 teaspoon vanilla

Directions:
1. Preheat oven to 425 degrees F.
2. Scald rhubarb with boiling water. Let stand 5 minutes. Then drain.
3. Add butter, sugar, salt and syrup to rhubarb. Stir thoroughly until butter is melted and sugar dissolved.
4. Add egg and vanilla.
5. Fill tart shells three-quarters full.
6. Bake for 15-20 minutes. Allow to cool thoroughly before serving.

Source: a friend of my aunt.

When a Friend is Sick, Bake!

Walking with a friend in the dark is better than walking alone in the light.

Helen Keller, American author and activist (1880-1968)

Sadly, a friend is going into hospital for a mastectomy. As friends gather round, most feel helpless and useless in the face of her tough physical and emotional trauma. Age-old wisdom says: when a friend is sick, cook; so Mom and I and other quilting friends have prepared meals to stock her refrigerator with nourishing food. Since cookies provide comfort to six- and sixty-year-olds, I searched for a healthful recipe and found "Outrageous Oatmeal Cookies". Full of raisins and cranberries and oats they certainly look healthy. Hopefully our friend is feeling just as healthy and outrageous very soon!

Outrageous Oatmeal Cookies
Yield: about 3 dozen

Ingredients:
1/2 cup butter, at room temperature
1 cup dark brown sugar, packed
1/2 cup granulated sugar (I omitted)
2 large eggs
3 cups old fashioned oats (not quick cooking)
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
2 teaspoons vanilla
1/2 cup dark raisins
1/2 cup golden raisins
1/2 cup dried cranberries
1/3 cup dark raisins, for topping
1/3 cup golden raisins, for topping

Directions:
1. Preheat oven to 350°F.
2. Beat butter and sugars until light and fluffy. Add eggs and vanilla; beat until combined.
3. Gradually add flour, baking powder, baking soda, cinnamon, salt and oats.
4. Add raisins and cranberries.
5. Combine raisins for topping in separate bowl and set aside.
6. Drop dough by rounded tablespoons (or use ice-cream scoop), 2 inches apart on lightly greased baking sheets.
7. Place 1 mounded teaspoon of raisins on top of each cookie.
8. Bake about 12 minutes, until cookies are golden brown, but still soft. Cool on sheets before serving.

Source: Mennonite Girls Can Cook blog. Originally a Starbucks recipe.

♬ Here We Come A-Wassailing ♬

Here we come a-wassailing
Among the leaves so green;
Here we come a-wand'ring
So fair to be seen.

Love and joy come to you,
And to you your wassail too;
And God bless you and send you a Happy New Year
And God send you a Happy New Year.

Traditional carol (c. 1850)

We decorated more cookies today to serve after tomorrow's carol service at the church. "Here We Come A-Wassailing" was composed about 1850, just a few years after Dickens' published A Christmas Carol. Both convey the stark economic realities of the times -- not too different from today, unfortunately.

I just learned on Willym's eclectic blog that I read regularly, Willy or Won't He?, that the poor children going door-to-door caroling, as brought to life in "Here We Come A-Wassailing", carried staffs with greenery tied to their tops as symbols of rebirth and they would bless the house in exchange for food, drink and maybe a few small coins donated by their well-off neighbours. The carol is another reminder to look after those less fortunate with compassion and good will.

There are numerous renditions of the carol on YouTube but here is a rare one with children singing:

Love and joy come to you,

And to you your wassail too;

And God bless you and send you a Happy New Year!

And I have another new (for me), delicious recipe to share:

Spiced Shortbread with Brown Butter Icing
Yield: 2 dozen cookies

Ingredients:
2 cups flour
1 cup powdered sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/8 tsp ginger
1 c. butter
1/2 tsp vanilla extract

Directions:
1. Combine flour, spices and powdered sugar together in a bowl.
2. Chop butter into pieces and drop into the bowl and cut into the flour mixture until the butter is the size of peas. Add extract and mix.
3. Knead the batter for a few minutes then divide into thirds and form into disks. Wrap in plastic wrap and chill for 20-30 minutes.
4. Preheat oven to 375°.
5. Roll batter out between two sheets of wax paper to about 1/4-inch thickness. Cut out cookie shapes using cookie cutters.
6. Place cookies on cookie sheets lined with parchment paper. To reduce chances of air bubbles, prick the cookies with a fork.
7. Bake for about 8 minutes but check the cookies continuously after 6 minutes because you want to remove them just as their edges turn a pale gold. Do not wait for the tops to look golden or you will have overcooked cookies. :-(
8. Frost with brown butter icing when cooled completely.


Brown Butter Icing

Ingredients:
1/4 cup butter
2 cups powdered sugar
3-5 tbsp very hot water
1/2 tsp vanilla

Directions:
1. Cook butter until it browns.
2. Add sugar, vanilla and enough hot water to reach a nice spreading consistency.
3. Pipe a thin line of the frosting around each cookie. Then slightly thin the rest of the icing with two or more tablespoons of water and spoon some within the outline. It will "flow" across the cookie and you can use a toothpick to guide the icing into small places.
4. Leave plain, or sprinkle some cinnamon sugar on top, or decorate with sprinkles and other good things.

Source: Melanie on The Sisters Cafe blog. I halved the original recipe and have altered Melanie's directions slightly to reflect my experience.

I Love Food

There is no love sincerer than the love of food.

George Bernard Shaw

In case my kind readers may not have noticed, I have been having a passionate affair with food these past few months. I'm in love with salt and cream, venison and chocolate, pumpkin and strawberries and garlic and butter (to name just a few) -- and how lucky I am to be able to indulge in them all with wild abandon. Well, perhaps not with complete abandon as I have to admit to a teensy bit of guilt and reserve, but my heart swooned tonight as Chef Ken Lefebour of Chef and Wife - Gourmet to Go poured in the cream and dolloped the garlic in various dishes.

After another great cooking class at The Spectator, I came away with three great dishes to share with family and friends: rack of lamp chops served with pumpkinseed and truffle pesto as the appetizer, chicken with porcini cream sauce served over pasta and goat cheese, followed by dark chocolate and pink peppercorn tart with merlot and star anise syrup. Rapture. Cynics might say "rupture", but who wants to break bread with a cynic, anyway?

Wishing everyone cream-filled dreams. Good night.


Tuesday Update: As requested. Dish is not as complicated as it looks. Enjoy!

Chicken in a Porcini Mushroom Jus
6 servings

Chicken
Ingredients:
3 chicken breasts, cut into 3 or 4 pieces, width-wise
Italian seasoning to taste
Cracked black pepper and sea salt
About 1/2 cup of flour to dust
Olive oil to sear

Directions:
1. In a bowl, using your hands to mix, work Italian seasoning, pepper and salt over the chicken pieces.
2. Put a scoop of flour into another bowl. Transfer chicken to new bowl and mix the chicken with the flour to coat.
3. Heat a heavy pan on a hot flame. When pan is hot, add olive oil. Then carefully place chicken in pan and sear on all sides.
4. Remove from pan and set aside.

Porcini Mushroom Cream
Ingredients:
1/3 cup butter
1/3 cup flour
1 sprig of rosemary
1 tsp garlic, chopped
1 tomato, chopped
1 cup chardonnay, reduced by 2/3's
2 cups chicken stock
2 cups 35% cream
Nutmeg to taste
Cracked pepper and sea salt
4 oz porcini mushrooms, by volume (no need to reconstitute)

Directions:
1. In the chicken pan, melt butter. Add garlic and rosemary and cook over medium heat until fragrant, approximately 2 minutes.
2. Add flour and cook, scraping the pan until a nutty aroma emerges.
3. Add stock and porcini mushrooms gradually, whisking steadily.
4. Increase heat to high and add cream.
5. Bring to a simmer and reduce heat.
6. Add chardonnay and chicken. Season with pepper, salt and nutmeg to taste.
7. Simmer 10-15 minutes and prepare pasta.
8. Just before serving, and tomatoes.

Pasta Aglio Olio
Ingredients:
500 gr pasta
salt and pepper
1/3 to 1/2 cup extra virgin olive oil
1 tsp garlic, chopped
goat cheese (no amount specified)
1 small sprig rosemary
4 sprigs thyme

Directions:
1. Bring a large pot of salted water to a boil.
2. Cook pasta a la dente.
3. Over medium/low heat, warm olive oil, garlic, rosemary and thyme until fragrant.
4. Rome from heat and toss with pasta and a small amount of pasta water.

To plate: on a bed of pasta, place a portion of goat cheese to one side and a serving of chicken with porcini sauce on the other.

Source: Chef Ken Lefebour of Chef and Wife Gourmet to Go

No Michelangelo Here

I saw the angel in the marble and carved until I set him free.

Michelangelo (1475-1564)

I hereby publicly state that I am no Michelangelo. Try as I might, my chocolate angels did not reach the ethereal levels of Michelangelo, Raphael or Leonardo -- and, no, I'm not talking about Ninja turtles here . . . although at least one of my angels does bear a striking resemblance to the snaky-haired Medusa. Oh well, I had fun painting with royal icing and -- I must say -- the chocolate cookie is heavenly.

Chocolate Sugar Cookies
Makes: 36 cookies

Ingredients:
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter, softened
1/4 cup shortening, softened
1 1/4 cups white sugar
1 egg
1 egg yolk
1 teaspoon vanilla

Directions:
1. Sift together the flour, cocoa, baking powder and salt; set aside. In a medium bowl, cream together the butter, shortening and sugar until smooth. Beat in the egg. Gradually stir in the sifted ingredients to form a soft dough. Divide dough into 2 pieces, flatten and wrap in plastic wrap. Refrigerate for 2 hours.

2. Preheat the oven to 375 degrees F (190 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters using cocoa to coat cutters. Dough is sticky so be sure to add more flour/cocoa to the rolling surface as needed. Place cookies 1 1/2 inches apart onto cookie sheets lined with parchment.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Source: All Recipes website

Channeling Lucy

Once in his life, every man is entitled to fall madly in love with a gorgeous redhead.

Lucille Ball

Remember the scene of Lucy and Ethel working at the candy factory? Mom and I looked a little like that today as we baked some 10 dozen cookies; rushing to roll, sugar, or add the chocolate cap to one batch before the stove's timer dinged, signaling the need for quick removal of another batch from the oven. It was a hoot.

We actually used almost the whole sack of Hershey Kisses making Chocolate Bliss Cookies and Peanut Butter Kisses. The six leftover kisses are for dad because, well, he's dad.

I felt sorry for dear ol' dad because we're making all these cookies and, with the exception of one or two for quality control purposes, he's not getting any for coffee breaks; so being a loving daughter, I made him a coffee cake today. It is so tasty that I feel it's my duty to share the recipe. I didn't name it "The Best Coffee Cake. Ever." but it just might be. Enjoy!

P.S. / F.Y.I. :  Against all images to the contrary, the Chocolate Box is not morphing into a food blog . . . recent cookies and cakes simply reflect what my head and hands are into these days.


Chocolate Bliss Cookies
Makes: 36 cookies

Ingredients:
1 cup butter, softened
1 cup powdered sugar
1 tbsp vanilla
1/4 tsp salt
2 cups flour
36 Hershey kisses, unwrapped

Directions:
1. Preheat oven to 325 F.

2. Cream butter, powdered sugar and vanilla until light and fluffy.

3. Sift flour and salt together. Add to butter mixture. Mix until dough forms.

4. Scoop dough and shape into 1 inch balls. Place balls 2 inches apart on a parchment-lined baking sheet.

5. Bake for 12-14 minutes, just until set and bottoms begin to turn a light golden brown. Remove baking tray from the oven and IMMEDIATELY top each cookie with a Hershey kiss, pressing down lightly.

6. Cool cookies on the tray for 2 minutes. Transfer to wire rack to cool completely.

Source: Gathered around the Table blog



Peanut Butter Kisses
Makes: about 40 cookies

Ingredients:
1/2 cup creamy peanut butter
1/2 cup butter, softened
1 cup packed brown sugar
1/3 cup sugar for rolling
1 large egg
1 teaspoon vanilla extract
1 and 3/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
Chocolate kisses, unwrapped


Directions:
1. Preheat the oven to 375 F.

2. Cream the peanut butter, butter and brown sugar. Add the egg and vanilla extract.

3. Whisk together flour, salt and baking soda. Slowly combine flour mixture with peanut butter mixture.

4. Shape the dough into 1-inch balls and roll them in the white sugar. Place on parchment paper on baking sheet about 2 inches apart. Bake for 8 minutes and remove from oven. (I would suggest removing from oven after 7 minutes, just after the top surface of the cookie has begun to crack.)

5. Press chocolate kiss into the center of each cookie. Return to the oven and bake for an additional 3 minutes. Cool on wire rack.

Source: From Start to Finish and Everything in Between blog



The Best Coffee Cake. Ever.
Yield: 16 servings

Ingredients:
Cake:
3/4 cup butter, softened
2 cups scant sugar
3 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 1/4 cups whole milk
3 whole egg whites, beaten until stiff

Topping:
3/4 cup butter, softened
3/4 cup flour
1 1/2 cups brown sugar 2 tablespoons cinnamon
1 1/2 cups pecans, chopped **

** Note: I substituted walnuts and was very happy with the flavour. I love pecans, but they cost a pirate’s ransom in the homeland.

Directions:
1. Preheat oven to 350 F.

2. In one bowl, sift together flour, baking powder and salt. In another bowl, beat egg whites until stiff and set aside.

3. In a third bowl cream together butter and sugar. Add flour mixture and milk alternatively, beginning and ending with flour. Mix until combine. Do not overbeat. Fold in beaten egg whites with a rubber spatula.

4. Spread batter into a well-greased 9 X 13 baking pan. (A cake pan with higher sides would be best.

5. In a fourth bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

6. Bake for 40 to 45 minutes. Serve warm.

Source: The Pioneer Woman blog

Sweet Fortune

Fortune and love favor the brave.

Ovid, Roman poet (43 B.C. - A.D. 18)

Ovid's risque poem The Art of Love earned him exile to the far reaches of the Roman empire courtesy of Caesar Augustus. I suppose that's how Ovid's cookie crumbled, but I can assure S-I-L that none of the love fortunes in the fortune cookies made for the upcoming bridal shower predict exile. ;-)

Mom and I had fun twisting the cookies into shape last night (asbestos fingers required) and then decorating them this evening. As Dad commented, they are not your normal, run-of-the-mill fortune cookies.

Confucius say:
Some men dream of fortunes, others dream of cookies.

Sweet Fortune Cookies
Makes: 15 cookies

Ingredients:
4 tablespoons butter, melted, plus more for baking sheets
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract **
2 egg whites
1/2 cup granulated sugar
1/2 cup all-purpose flour

** Note: original recipe is flavoured with vanilla plus 1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger, as well as 1/8 teaspoon ground cinnamon and a dash ground cloves. We used almond flavouring because it seemed traditional, but the spice version sounds tasty too.

Decoration:
1/2 cup chopped bittersweet, dark, or semisweet chocolate
1/2 tablespoon shortening
Chopped peanuts, sprinkles, minced candied ginger, or other little sweet or spicy things

Directions:
1. Preheat oven to 375° F (190°C). Line 2 baking sheets with a silicone nonstick baking mat or parchment paper. If using parchment, lightly coat the paper with nonstick cooking spray or butter. (I didn't coat parchment and had no problem with cookies sticking.) Have a mug and a muffin tin (which is lightly sprayed) at the ready.

2. Write fortunes on long strips of sturdy paper. The paper can be fancy or plain, it matters little. Best stick with strips that are 3 1/2 to 4 inches long and no more than 1/2 inch or so wide. (I printed the fortunes from the computer and cut them to size).

3. Stir together the butter, vanilla and almond flavouring (or ginger, cinnamon, and cloves).

4. Beat the egg whites and sugar with an electric mixer on medium speed for about 1 minute. Reduce the speed to low, add about half of the flour, and beat just until combined. Switch to a spatula and gently fold in the butter mixture. Add the remaining flour and fold just until combined.

5. Drop 1 tablespoon of the batter onto the baking sheet and use the back of a spoon to spread the batter evenly and very thinly into a 3 1/2-inch circle. Repeat to make 3 or 4 cookies on each baking sheet. We sketched circles on parchment paper as guides. We found that working with 3 baked cookies at a time was all that the two of us could manage to bend into shape.

6. Bake for 6 to 8 minutes, until the fortune cookies just barely begin to brown around the edges. Working quickly, transfer the cookies from the baking sheet and place them on a clean dish towel. Place a fortune just above the center of each cookie and fold the cookie in half, pinching the top of the curved portion to seal. Gently bend the ends of the fortune cookie over the rim of a mug to form the fortune cookie shape. (Fold the cookie over a chopstick, if you have one, to help create the bend in the center.) Place the cookie in the muffin tin, bended side down, to help it retain its shape while it cools. Repeat with the remaining cookies. Hurry! Cookies are HOT but, if they cool before they are bent into shape, they will crack and rip.

7. After about 10 minutes, cookies can be transferred from the muffin tin to a cooling plate. Cookies will become crisp as they stand over night.

8. The next day, melt the chocolate and shortening in a glass bowl or measuring cup. Dip half of each fortune cookie in the melted chocolate. If desired, sprinkle with chopped peanuts or candied sprinkles or anything else that you believe will help to ensure a sweet fortune.

Source: Leite's Culinaria

What's Your Favourite Colour?

My therapist told me the way to achieve true inner peace is to finish what I start. So far today, I have finished 2 bags of M&M's and a chocolate cake. I feel better already.

Dave Barry, American author and humor columnist

M&Ms didn't exist in Canada when I was a kid; instead my treat was called Smarties, sold in boxes of colourful hard-shelled chocolate pieces, made by the Rowntree company. I loved the sound made by shaking the 'beans' in their box. Then I would open the box and pick out one or two -- I think I even shared a few with my brother ;-) -- but I always saved the red ones until last. Obviously I was not unique because somewhere in time the commercial ditty rose:  

"When you eat your Smarties, do you eat the red ones last? Do you suck them very slowly, or crunch them very fast? Eat the candy-coated chocolate? But tell me when I ask: when you eat your Smarties, do you eat the red ones last?"

If you remember the ditty, I bet you will be singing it all day now. ;-)

M&Ms emigrated from the US to Canada in 1980; by that time I was in university. They were a delicious treat -- one which I didn't dare allow myself too often -- but because M&Ms are sold in small bags that make only a boring crinkle sound, they can't replace Smarties in my heart.

Notwithstanding my heart, Mom predicts that these cookies will sell very well at the church bazaar.


M&M Cookies
Makes: about 30 cookies

Ingredients:
1 cup packed brown sugar
1/2 cup white sugar
1/2 cup golden shortening
1/2 cup butter
2 eggs
1 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups candy-coated milk chocolate pieces*

* Note: I have not tried using Smarties, so I can't comment on the relative merits of Smarties vs M&Ms.

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix sugar, eggs, shortening, butter and vanilla thoroughly. Add flour, salt, and baking soda to creamed mixture. Blend well. Add 3/4 cup of M&M candies.
3. Drop dough by teaspoonful onto cookie sheet. Slightly push a few candies on top of each dough ball with remaining candies.
4. Bake for 9 to 11 minutes.

Source: All Recipes website

For Love (and Chocolate)

Forget love... I'd rather fall in chocolate!

Author Unknown

This is how it all started. I could immerse myself in today's chocolate dough. I came across this recipe on the Frugal Antics of a Harried Homemaker blog and reading her story I knew I had to try Aunt Viola's cookies because I related to the story of childhood raids of Christmas cookies stored in the family freezer. I snarfed countless chocolate macaroons from the depths of the chest freezer weeks before holiday guests came to visit. Nor was my brother an innocent bystander, even though he may try to convince our mother otherwise.

The first batch turned out pretty good, although not quite as illustrated on the original recipe. Oh well, in my imagination they look like chocolate snow-covered mountains. For the second batch I thought a little more chocolate was required . . .

So I added some white chocolate boulders to the mountain and crowned each with a heart. You might have guessed that these will be taken to the bridal shower, although I could say that the hearts represent a love of chocolate.


Chocolate Cookies with Boiled Butter Frosting
Makes: about 30 cookies

Ingredients:
1 cup brown sugar
1 egg
1/2 cup milk
1 tsp vanilla
1 1/2 cup flour
1/2 tsp salt
1/2 tsp baking soda
6 tablespoons cocoa
1/2 cup shortening
1 - 8 oz bag white chocolate chips, optional

Directions:
1. Preheat oven to 350 degrees F.
2. Beat sugar, egg, milk and vanilla together.
3. Sift flour, salt, cocoa and soda together and add.
4. Melt shortening and add last. Beat until smooth. If desired, add white chocolate chips.
5. Drop by teaspoonful on cookie sheet and bake for 10-12 minutes.

Frosting:
(Makes enough frosting for 2 batches of cookies.)

Ingredients:
2/3 cup sugar
1/3 cup butter
1/3 cup milk
1/2 tsp salt
1/2 tsp vanilla
2 cups powdered sugar

Directions:
1. Boil sugar, butter, milk and salt vigorously.
2. Remove from heat and beat in vanilla and powdered sugar.
3. For firmer frosting, wait for about 1 hour. Spoon frosting onto cookies.

Source: Frugal Antics of a Harried Homemaker blog

The Three Graces

I seek constantly to improve my manners and graces, for they are the sugar to which all are attracted.

Og Mandino, American essayist and psychologist (1923-1996)

The ancient Greeks may have identified their personifications of feminine qualities as "Beauty", "Joy" and "Good Cheer", but I am thinking that the Three Graces should be redefined as Chocolate, Strawberries and Cream.

This insight came to me as I stirred up a batch of White Chocolate Strawberry Chunk Cookies. Now, I will admit that white chocolate is not real chocolate, and that the cream is, in fact, cream cheese, but the result is nonetheless divine.


White Chocolate Strawberry Chunk Cookies
Makes: 5 dozen

Ingredients:
1 cup butter, softened
1 pkg. (8-ounces) cream cheese, softened
2 cups sugar
1 egg
1 Tbs. fresh lime juice
1-1/2 tablespoons lime zest, grated (about 1 lime)
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 pkg. (12-oz.) white chocolate chips
1-3/4 cup fresh strawberries, finely chopped to about the size of chocolate chips * **

* NOTE 1: Because I wanted to freeze these cookies, I used dried strawberries found at the Bulk Barn.
** NOTE 2: If using fresh strawberries, don't chop the strawberries until shortly before you're going to add them to the dough.)

Directions:
1. Preheat oven to 350°F.

2. In a large bowl, cream the butter, cream cheese, and 2 cups of sugar until light and fluffy. Beat in egg and lime juice and lime zest. Combine the flour, baking powder, and salt; gradually add to the creamed mixture and mix well. Gently fold in chopped strawberries (if using fresh, drain any accumulated juices first) and white chocolate chips.

3. Gently scoop into balls on a greased baking sheet and bake for 8-10 minutes or until bottoms are lightly browned. Cool 1 minute before removing to wire racks.

Source: The Recipe Shoebox

Pumpkin Spice

A balanced diet is a cookie in each hand.

Unknown

I will apologize now for inundating the Chocolate Box with cookies, but baking cookies is the preoccupation of Mom and I until mid-November's church bazaar. Today Mom made dozens of zucchini cookies and, with lots of pumpkin puree in the freezer from Thanksgiving, I decided to try something new and different as well: glazed pumpkin spice cookies (which are quite good even without the glaze). As I drizzled the icing, I was lost in thoughts of sugar and spice and the upcoming bridal shower. Furthermore, I (heart) pumpkin!


Pumpkin Spice Cookies
Makes: about 3 dozen cookies

Ingredients:

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 heaping teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 cup white sugar
1/2 cup brown sugar
1 cup pumpkin puree
1 egg
1 1/2 teaspoons vanilla extract

"Base Coat" Powdered Sugar Glaze:
1 cup powdered sugar **
2 tablespoons milk  

"Top Coat" Spiced Glaze:
1 cup powdered sugar **
2 tablespoons milk
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
pinch ground ginger
pinch ground cloves
orange food colouring, if desired

** Note: I found that more icing sugar was necessary to make a full-bodied "icing" rather than a "glaze".

Directions:
Cookies:
1. Preheat oven to 350F.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt.
3. In the bowl of stand mixer, cream butter, white sugar and brown sugar. Beat in the pumpkin, egg, and vanilla until combined.
4. Slowly add the dry ingredients and mix on low/medium speed just until combined.
5. Drop tablespoons of cookie dough on baking sheet. Bake for 12-14 minutes, or until a toothpick comes out clean. Cool cookies completely on a rack.

Glaze:
1. In small bowl, mix powdered sugar with milk ("Base Coat"). Add more sugar or milk to reach the desired consistency. Use a brush to spread on completely cooled cookies.
2. Prepare spiced glaze ("Top Coat") while first glaze is hardening. In small bowl, mix powdered sugar, milk, cinnamon, nutmeg, ginger and cloves. Add in orange food colouring, if desired. Drizzle over the top of the first glaze.

Source: The Accidental Cook blog

Earth's Bountiful Plate

But ask the animals, and they will teach you,
     or the birds in the sky, and they will tell you;
or speak to the earth, and it will teach you,
     or let the fish in the sea inform you.
Which of all these does not know
     that the hand of the LORD has done this?
In his hand is the life of every creature
     and the breath of all mankind. 

Job 12: 7-10 (New International Version)

On the second Sunday of Creation Time, the sermon asked the congregation to talk with the Earth, to question our over-use of its bounty, to help those who do not have an equitable share of that bounty, and to give thanks for being blessed with abundance. I couldn't feel more fortunate than contemplating tonight's dinner plate full of healthy, tasty, local food. We are most certainly blessed.

Last weekend, my cousin and his wife shared an extremely easy recipe for an extremely tasty pork tenderloin along with the sweetest tomatoes from their garden. The season's first apples were purchased at Springridge Farm yesterday on my somewhat circuitous homeward journey from the fall fair. I arrived minutes before closing time and didn't have time to explore what appeared to be a very fun farm playground so I'm looking forward to another trip . . . perhaps at pumpkin time.

The last of the season's fresh peaches ended our meal on a soft, creamy note. Farewell and adieu, fair peach of Niagara.

And now for the recipes:

Marinated Pork Tenderloin
Ingredients
1/2 cup balsamic vinegar
1 tablespoons steak seasoning spice
1 teaspoon dried garlic
1/4 cup olive oil
pork tenderloin (1 small tenderloin served 3)

Directions
1. Place pork into a resealable plastic bag. Pour in balsamic vinegar, spices and olive oil. Seal bag and rub the marinade into the meat. Marinate overnight, or at least 2 hours.
2. Preheat oven to 375 F. 3. Place pork and marinade into a glass baking dish. Bake for about 1 hour. Internal temperature should reach 145 degrees F (65 degrees C).
3. Let the roast rest for 10 minutes before slicing. Meanwhile, create a gravy by transferring the marinade to a pot and mixing in 1-2 tablespoons of flour.


Spiced Apples
Ingredients
1/4 cup honey
1/2 cup water
1 tablespoon lemon juice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
2 medium apples, peeled and sliced

Directions
1. In a medium skillet, combine the first six ingredients; bring to a boil. Reduce heat and simmer, uncovered, until slightly thickened.
2. Add apples; simmer, uncovered, until apples are just tender, stirring gently. About 8 minutes.

Source: Taste of Home

Potted Peaches
Ingredients
3 tbsp (45 mL) sugar
3 tbsp (45 mL) water
2 cups (500 mL) peaches, peeled, pitted, and diced small
1 farm fresh egg
1 tbsp (15 mL) sugar
1 cup (250 mL) mascarpone cheese, room temperature
1/2 cup (125 mL) heavy cream
Peach wedges for garnish

Directions
1. Warm the sugar and water in a saucepan over medium heat until the sugar dissolves.
2. Add the peaches and remove from heat.
3. Stir well and let the peaches steep in the sugar water until room temperature.
4. Strain, reserving liquid and chill in the refrigerator. (Note: the reserved liquid is not used to complete this recipe. I don't know what to do with the peachy sugar water, but it's yummy.)
5. Beat the egg and sugar together in a bowl over simmering water just until thick, about 2 minutes.
6. Removed from heat and add mascarpone cheese; blend well.
7. Whip the cream until soft peaks form.
8. Fold the cream and strained, diced peaches into the mascarpone mixture to form a marbled effect.
9. Spoon into four custard cups and chill well.
10. When ready to serve, top with a peach wedge. Makes 4 servings.

Source: Lynn Ogryzlo's Niagara Cooks from farm to table. Definitely check out this beautiful cookbook that is far more than a recipe book: it is a celebration of local farms and their bounty!

Life with Peaches and Cream

Be careful in your selection. Do not pick too young and take only such as have been reared in a good moral atmosphere.

Some insist on keeping them in a pickle, while others keep them in hot water. This only makes them sour and hard and sometimes bitter.

Even poor varieties may be made sweet and good by garnishing them with patience, well seasoned with smiles and flavoured with kisses to taste.

Wrap them in a mantle of charity; keep them warm with a steady fire of domestic devotion and serve with peaches and cream. When thus preserved they will keep for years.

"Husband Preserve", Unknown Author

I was looking through old family photo albums and came across a newspaper clipping with the "Husband Preserve" recipe. I rolled my eyes but at the same time acknowledged the underlying truth: a little 'peaches and cream' never hurt any marriage.

Among the albums I found proof that I took to baking at an early age. And I still use that same yellow bowl.

Today's experiment involved blackberries and sour cream. This coffee cake is moist and yummy so I thought I would share the recipe.

And in the meantime, I'll continue to explore Mom's cupboards! :-)


Blackberry Sour Cream Coffee Cake

Ingredients:
1/3 cup butter, softened
3/4 cup granulated sugar
2 eggs, room temperature
3/4 cup sour cream
1 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup chopped pecans or walnuts (I used pecans but felt they didn't add anything to the cake.)
1 cup fresh or frozen Blackberries*

* If fresh blackberries are not in season, you can substitute other fresh berries, such as blueberries or huckleberries, or use dried fruits such as raisins, currants, or dried cherries. (I think chunks of peaches would also work quite well.)


Directions:
1. Preheat oven to 350 degrees F. Oil a bundt pan, cake pan, or 10-inch springform pan; sprinkle pan lightly with sugar.

2. In a large mixing bowl, whip the butter at medium speed until creamy. Reduce the speed to low and gradually add the sugar, mixing well. Add the eggs, one at a time, mixing well, and then add the sour cream and vanilla extract. Increase the speed to medium and mix well, scraping down the sides of the bowl as needed.

3. In another large bowl, combine the flour, baking powder, cinnamon, and salt; mix thoroughly. Add the flour mixture to the butter mixture in several increments, mixing well after each addition. Gently stir in the pecans or walnuts and berries.

4. Pour the batter into the prepared pan and bake for approximately 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Source: What's Cooking America

A Summer Sunday

Sunday is the golden clasp that binds together the volume of the week.

Henry Wadsworth Longfellow

Sipping lemonade after service I looked up at the azure blue sky arching over a resplendent giant oak, arching over the grand old church, under whose wing I sought shelter in the cool of its stone arch.

Returning home, Sunday lunch comprised a piece of pie and a cup of coffee, tea for the folks. I can recommend the recipe found on that wonderful compendium AllRecipes website as it got the thumbs-up from Dad.

Strawberry-Rhubarb Pie

Ingredients:
3 cups (750 mL, approx. 1 quart basket)  strawberries, quartered
3 cups (750 mL) rhubarb, chopped
1/2 cup (125 mL) brown sugar
1/2 cup (125 mL) white sugar
1 teaspoon (5 mL) ground cinnamon
1 teaspoon (5 mL) ground allspice
1 tablespoon (15 mL) cornstarch, or as needed
1/4 cup (60 mL) all-purpose flour
1 tablespoon (15 mL) butter, diced

1 recipe pastry for a 9 inch double crust pie
1 tablespoon (15 mL) milk
1 tablespoon (15 mL) white sugar

Directions:
1. Mix the strawberries, rhubarb, brown sugar, 1/2 cup of white sugar, cinnamon, allspice, cornstarch, and flour into a bowl; stir until the flour and cornstarch are smoothly combined. Let the filling stand for 30 minutes. If the filling is very juicy, add an additional tablespoon of cornstarch.

2. Preheat oven to 400 degrees F (200 degrees C).

3. Divide the pie pastry in half; roll out half into a circle on a floured work surface, and line a 9-inch pie dish with bottom crust. Roll the remaining half out into a 10-inch circle on a floured work surface, and set aside.

4. Pour the filling into the crust-lined pie dish. Scatter diced butter over the top.

5. Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Brush the crust with milk, and sprinkle with 1 tablespoon of sugar. Cover pie edges with aluminum foil strips.

6. Bake pie in preheated oven for 15 minutes; lower temperature to 375 degrees F (190 degrees C), and bake until the filling is bubbling and the crust is golden brown, about 40 minutes. Remove aluminum foil about 15 minutes before end of baking. Turn off oven, and allow pie to rest for 15 minutes with the door open, and 15 more minutes with the door closed. Allow to cool completely on wire rack for several hours or overnight; filling will thicken as it sits.

Source: AllRecipes.com

Sensual Bread Making

To be sensual, I think, is to respect and rejoice in the force of life, of life itself, and to be present in all that one does, from the effort of loving to the making of bread.

James A. Baldwin, American novelist (1927-1984)

With the exception of making buns about a decade ago when bread makers were all the rage, I have not made bread since the Summer of my tenth birthday, but the art of bread making is something that I have wanted to master, I suppose because homemade bread embodies the essence of life. Its soothing aroma, its bronze, crispy crust that crunches heartily with each bite, and its understated scrumptious flavour seem to embody the good in life. Thus, four decades after my first attempt, my list of 2011 resolutions was topped with "bake bread". Today I took a little step towards that resolution.

Somewhat daunted by the seemingly complicated and time-consuming process required to make a good loaf, I started my learning curve with a simple recipe handed down by an Italian grandmother that has since spread like butter on an oven-fresh slice throughout the blogosphere. Nonna's Crusty Bread was tested and raved about by Katy on Food for a Hungry Soul who promised that it was the easiest, crustiest, and tastiest recipe in her experience. I'm quite happy with my results. I loved the feel of the dough as my hands tried to coax it into shape and it was such a thrill to pull the bronzed loaves from the oven, so with this successful first step I have the courage to try something a little more complex. Stay tuned.

As promised, here is the result of my first ever strawberry pie. I underlined the strawberries with leftover chocolate which got a little thick in places, making cutting a little challenging and teaching me that in some cases, even with chocolate, less is more. In my next attempt, and there will be a next attempt, I will use the chocolate to decorate the plate.

Strawberry Pie

Ingredients:
1 (9 inch) pie crust, baked
1 1/2 quarts fresh strawberries
1/2 cup white sugar *
3 tablespoons cornstarch
3/4 cup water

Directions:
1. Wash and haul strawberries. Stand a layer of complete berries in the pie shell.
2. Puree the remaining berries and pour into a medium saucepan. Add water. Mix together sugar and cornstarch together and then combine with berries.
3. Place saucepan over medium heat and bring to a boil, stirring constantly. Boil for 2 minutes until mixture is thickened. Remove from heat and cool slightly, then pour mixture over berries in the pie shell.
4. Chill for several hours, or overnight, before serving. Serve with whipped cream.

Source: Inspired by the Strawberry Pie II recipe on Allrecipes.com
Notes: * original recipe called for 1 cup of sugar but I thought that might be too sweet.

Happy 19 + 1

Chains do not hold a marriage together. It is threads, hundreds of tiny threads which sew people together through the years.

Simone Signoret, French actress (1921-1985)

Happy Anniversary to SIL and cute her husband! (He was always the cute one in the family. ;-) ) Celebrating 20 years of marital bliss tomorrow, the years fly faster than I can count

Chocolate Covered Strawberries
Yield: 24 strawberries

Ingredients:
16 ounces milk chocolate chips **
2 tbsp shortening **
1 pound fresh strawberries with leaves

Directions:
1. Insert toothpicks into the tops of the strawberries. (I held the strawberries by their leaves to dip them into the chocolate.)
2. In a double boiler, melt the shortening and then add the chocolate chips, stirring until half the chips have melted. Remove the chocolate from the heat and keep stirring until smooth.
3. Holding the strawberries by the toothpicks (or their leaves), dip them into the chocolate mixture. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool. Alternatively, lay the coated strawberries on a wax paper covered cookie sheet.
4. Store in the refrigerator until ready to serve.

Source: Allrecipes.com
**Note: Using the original recipe's measurements, I am left with half a pot of chocolate sauce which is not a bad thing since there are bananas in the house, but it is not necessary if you just want to dip a pint of strawberries so I would suggest halving the amount of chips and shortening.