almond cream cheese pound cake with berry coulis.

     I had never made a pound cake before. Something about the name and ingredients, I knew I'd be sunk the second it came out of the oven. I try not to set myself up for failure too often. I've learned that even with the most honest intention of purchasing M&M's strictly for use in someone else's cookies, be they in my cabinet, I will eat them in a matter of days. This is a learned truth. In the same way, I make every effort to bake the less healthy menu items for occasions when they can be quickly shared with others. In the case of this pound cake, this is a very, very good thing. It's ridiculous, friends. I would challenge you not to really register the nutritional value in your mind. Assume ignorance for a few hours and just bake it. You will only regret it if you eat half the cake (debatable, still). I made this one for a cloth diaper themed baby shower I co-hosted for my dear friend Stephanie. The shower was sweet and simple and so yummy. We made several desserts (a couple more of which I plan to share with you soon) and came across some cute decor ideas I'll include photos of below. 

     I borrowed this recipe from the ever-reliable author of Smitten Kitchen who adapted it from a traditional recipe she found. The cake is impossibly satisfying by itself, though also pretty unreal topped with a drizzle of berry sauce (aka, coulis. use any berry for this!). A friend of mine made the statement that it's pretty much like a cake with icing already in every bite. I'd agree, in that it needs nothing to improve it (though i still can't resist the coulis)! 

     Note: The first time I made this I served it just hours after baking (and actually omitted the coulis and mixed chocolate chips in instead. recommended, as well). The second time, I let it cool completely, wrapped it in saran and refrigerated it until the next day. I thought it was slightly less moist that second time, though probably an indecipherable difference to anyone else. So, bake ahead as needed and just wrap and refrigerate as mentioned. Additionally, the coulis is also a perfect accompaniment to pancakes, waffles, ice cream, what-have-you. It's an easy topping that can also be prepared ahead and refrigerated.

Almond Cream Cheese Pound Cake with Berry Coulis

borrowed from Smitten Kitchen

yields 1 bundt cake

ingredients:

1 1/2 cups (3 sticks) unsalted butter, room temp

1 package (8 ounces) Philadelphia brand cream cheese, room temp

3 cups granulated sugar

6 large eggs, room temp

1 1/2 teaspoons vanilla extract

1/2 teaspoon almond extract

3 cups all purpose flour

1 teaspoon salt

(variations: add 1 cup white or dark chocolate chips while mixing flour in. OR stir in the zest of a lemon or orange. OR carefully stir in whole raspberries or diced strawberries.)

directions:

1. Preheat oven to 325F. Butter and flour a 12-cup bundt pan (or butter a 10-inch tube pan and line the bottom with parchment paper)

2. Beat room temperature butter and cream cheese in large bowl on medium speed until smooth. Add sugar and beat for at least 5 minutes, until light and fluffy. Add eggs, one at a time, beating after each one and scraping sides of the bowl down as needed. Mix in extracts, then add flour and salt and beat just until incorporated. 

3. Pour batter into prepared ban, smooth top with spatula, and tap on counter a few times to release air pockets. Bake until cake is golden brown and toothpick inserted comes out clean, about 75 minutes. 

4. Set pan on cake rake to cool for 20 minutes, then turn cake out onto rack and let cool completely. Serve at room temperature.

Strawberry Coulis

2 cups (~12 oz) hulled, quartered strawberries (or other berry) 

(I used frozen this time, let thaw almost entirely, and only added a few splashes of water instead of the 1/4 c listed below.)

1/4 cup water

several tablespoons of sugar (optional, really. add to desired sweetness)

1 tablespoon fresh lemon juice

Combine strawberries, water, sugar, lemon juice in blender. Puree until smooth then press through fine mesh strainer to remove seeds. Cover and refrigerate until use. Drizzle atop individual cake slices before serving, or use on pancakes, waffles, etc.

{banana pudding in baby food jars} 

 {the lady of the evening! unfortunately the only photo i got w/her included} 

Congratulations, again, to Steph, Shaka, and Emma Ruth on the coming of another sweet girl. She's loved so much already. And thanks, Steph, for loving pound cake so I had a reason to make this one. :)

 
 

 

impeccable, "one-bowl" chocolate chip cookies.

         I should be sleeping. I worked last night and work tonight and, for whatever reason, am up at what would be 2:30am for a normal working person, writing about cookies. Naturally. I took these to work last night, a second try with them as the first batch left a tiny something to be desired. My standing favorite recipe includes a bit of milk, so I thought I'd see what, if any, difference that might make to these. Who knows if this is the deal-breaker or not, but just a tablespoon added to this recipe seemed to moisten the batch up noticeably! And with a sprinkle more salt, they earned themselves a blog post. These are impeccably tasty and super easy, to boot: one bowl and a few spins of a mixer and they're ready to bake. I added dark chocolate M&M's to this batch out of a desperate need to get them out of my reach in the cabinet, but you can stick with chocolate chips alone if you prefer. I do realize it's upwards of 100 degrees outside, but I promise these are absolutely worth a few more seconds of heat. Or, at least, worth adding to your list to try in a couple months. Let me know what you think!

Okay, now back to bed. Hopefully.

Impeccable, "One-Bowl" Chocolate Chip Cookies

yields 2 dozen or so

modified from Anna Olson

ingredients: 

3/4 cup unsalted butter, room temp.

3/4 cup packed brown sugar

1/4 cup granulated sugar

1 egg, room temp.

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons corn starch

1 teaspoon baking soda

3/4 teaspoon kosher salt

1 tablespoon milk

1 cup semi-sweet chocolate chips/M&Ms

directions:

1. Preheat oven to 350F. Cream butter and sugars with blender until well incorporated. 

2. Add egg and vanilla and mix until combined.

3. Add flour, corn starch, baking soda, salt, mixing minimally with mixer to combine, then scraping the sides and bottom of bowl with spatula to stir in remaining dry bits, adding milk with a few stirs, and then chocolate chips at the end. 

4. Bake on parchment paper-lined cookie sheet for 7-9 minutes (8 in my oven), or until the edges are barely, almost indistinguishably light brown (this is key! they won't look done!). Remove and let cool on sheet for 5 minutes, then on rack completely. Enjoy!

pineapple-peach salsa…and storms.

    I made this tonight. Dark clouds and storms are coming in and it surely feels that way right now. In the way that so many sad things seem to be swelling up and blocking out the light. I found out today that a friend's father met an untimely, terrible death this morning. And, also, that a friend's marriage is in danger. And these are but two of so many, many heavy sorrows of now. My heart feels weighty, mind busy, appetite slim. And my troubles that yesterday felt insurmountable and great are not even in the picture. Every once in a while things hit home. Today I feel the burden of life's woes and death's threat and immediately call to mind Sunday morning's powerful and familiar lyrics: It is well with my soul. This song was written by a man shortly after his family was killed. Even so, he cried, it is well with my soul. My pastor spoke of death and its sting that won't spare a single one of us. He spoke of the reality that every loved one we know will be taken from us. This is our reality. And how utterly dark this feels, hopeless...until we see that with Christ the curse of death no longer has power. And, so, we go on. I read a beautiful book this year called Ten Thousand Gifts by Ann Voskamp. In it, she speaks poignantly of just this, writing as if in God's words to us, 

    "You may suffer loss but in Me is anything ever lost, really? Isn't everything that belongs to Christ also yours? Loved ones lost still belong to Him--then aren't they still yours? Do I not own the cattle on a thousand hills; everything? Aren't then all provisions, in Christ also yours? If you haven't lost Christ, child, nothing is ever lost. Remember, 'through many tribulations we must enter the kingdom of God' [Acts 14:22], and in 'sharing in [my Son's] sufferings, becoming like him in his death' you come 'to know Christ and the power of His resurrection" [Phillipians 3:10]. 

    Beautiful, hard, but, I believe, true words. Although in a place of suffering little eases pain, I imagine this might be the only bit of hope to find: that everything that is ours belongs first to God and, so, us with Him, it may always be ours, as well. And that in our sufferings we taste a bit of His death, and, so, understand a bit more of the glorious power of his resurrection over it. All this is mind boggling and overwhelming, but beckons deep to the soul. Tonight will be so sad for the family of my friend who lost her father. And will, again, be painfully empty for a friend living under the same roof of a spouse who feels miles away. But, on their behalf, I have to repeat, repeat…It is well. It is well with my soul...For Christ has regarded my helpless estate and has shed his own blood for my soul...Oh Lord, haste the day when my faith shall be sight, the clouds be rolled back as a scroll. The trump shall resound and the Lord shall descend. Even so, it is well with my soul. 

    I realize I've never really bared myself on this wee food blog. I decided early on it wasn't a place for the spilling of my deepest heart secrets and woes. But tonight felt different and this seemed right. I'm thankful today for life and breath and glimpses of joy and color amidst sorrow. And that there is the promise of blue skies after this storm, however long it may last.

Pineapple-Peach Salsa

serves a small crowd (8-ish)

ingredients:

2 peaches, peeled and diced

 1 tomato, diced

1/2 red onion, finely chopped

1/2 pineapple, diced

handful of cilantro, chopped

juice of 1 lime

salt and hot sauce or 1 jalapeño pepper (chopped finely after stem/seeds/ribs removed), to taste

Combine all ingredients in large bowl. Refrigerate for a couple hours to let flavors marry, or enjoy immediately. This is fantastic with chips, on fish tacos, grilled chicken, etc. 

(i daresay) the best granola bar i've ever eaten.

     I'm here! Goodness, it's been ages. I've been away from this little spot for months now, not so much out of disinterest or lack of cooking or what-have-you, but just a lack of time. I've just had to choose other things lately and, so, this small bit of the web has been left unattended. I'm sure everyone's lives have gone on swimmingly (speaking of which, it's 100 degrees right now and full and long immersion in a large body of water is sounding awfully perfect. just saying.), my own included; although, I knew there would be something worth breaking the silence and, by george, this recipe is certainly it. I had no idea a granola bar could be so good. Not a clue. Much less, one you can make yourself. I had no great hopes for these, really. Just mixed them up, half paying attention to the directions and mostly pretty certain I was doing it all wrong. And then, bam. My mind was blown. Chocolatey, peanut buttery, nutty, oat-y yumminess. And you can cut up and individually wrap these in true granola bar form. They're even cute. Seriously. So, the story goes…I actually made the first batch of these for church one Sunday with craisins and I believe a few bigger hunks of walnuts. They were good. But then I made them for a hiking/rappelling/swimming trip with some friends (see picture of my insanity below), this time using the choc-pb combo, and this is when they really shone (especially after warming up in my backpack for a couple hours. ah.). Use whatever combo you'd like (see some options below), but know that the version with these ingredients I stumbled upon will knock your socks off. Let me know what you think! Hopefully I'll be back before another 4 months pass by…

(I daresay) The Best Granola Bar I've Ever Eaten

borrowed from www.smittenkitchen.com

yields about 16 hefty bars

ingredients:

1 2/3 cups quick oats

1/2 cup granulated sugar (use less if you'd rather a not-so-sweet bar. i prob will next time.)

1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in food processor)

1/2 tsp salt

1/4 tsp cinnamon

**2 to 3 cups dried fruit/nuts/mini chocolate chips (10-15 oz total)

1/3 cup peanut butter, optional (i used natural crunchy. highly recommended.)

1 tsp vanilla extract

6 tablespoons melted butter

1/4 cup honey

2 tablespoons light corn syrup

1 tablespoon water

**my mix: 

1 cup finely chopped walnuts, 1/2 cup coarsely ground almonds (these can be as fine or coarse as you'd like. leave chunks of nuts if you prefer), 1/4 cup ground flaxseed, 1 cup mini chocolate chips

other suggestions from smitten kitchen: 

dried cranberries, cherries, apricots, pecans, sunflower seeds, coconut, walnuts, pepitas, apples, chocolate chips. her mix included: 1/2 cup wheat germ, 1 cup dried cherries, 1 cup walnuts, 1/2 cup pecans, 1/2 cup dried unsweetened coconut flakes

directions:

1. Preheat oven to 350F. Line 8"x8"x2" pan in one direction with parchment paper, allowing it to extend up the two sides. Lightly grease parchment and exposed pan. 

2. In large bowl, stir all dry ingredients together, including fruit (if using), nuts, and chocolate. In smaller bowl, whisk vanilla, melted butter, honey, corn syrup, water, and peanut butter, if using. Toss wet ingredients with the dry until mixture is evenly crumbly. Spread into prepared pan, pressing down firmly to mold to pan (placing saran wrap on top helps with this pressing/smoothing process).

3. Bake for 25-30 minutes, until browned around edges (it's okay if they have some color on top and yet still seem soft in the center! they will set when cooled.). Cool in pan completely on a cooling rack, then remove using parchment as a sling. Cut into bars using plastic or serrated knife (chill in fridge for 30 minutes if they seem too crumbly to cut.). Wrap individually with saran wrap and store at room temperature in airtight container or refrigerate/freeze (will freeze well for a couple weeks, i'd imagine). Pack in lunches, take on picnics, have as a midday or midnight snack, for breakfast, on a boat, a plane, whenever/wherever your heart desires!

{a crazy version of myself hanging from a cliff. not gonna lie, it was way fun.}

{i've made multiple attempts over the last couple days to photograph my robin friend here and her nesting babies. each effort, however, was abruptly concluded by myself sprinting inside to escape her squawks and dive-bombs. therefore, this is the best you're gonna get. do you see her?? i'll just let you picture sweet little baby beaks yourself and spare myself and mama robin more distress.}

spinach and cheese strata.

     Spring is here! I'm finding myself a little stunned, to be honest, that it's actually time for the trees to be budding and daffodils to be showing their bright faces. I adore, adore spring, but it typically follows a chillier, snugglier winter than we've had this year. No complaints here, but I'm still trying to settle into the fact that winter, in fact, has come and gone. I'm also recalling the way my mood seems to transform as the sunlight lingers and flowers appear and green predominates. I found myself literally grinning and humming during a jog the other afternoon as opposed to my more typical groans and huffs and glances at my watch. Spring is nicer for so many things. I'm happy it's here. 

     A dear friend of mine is getting married in April. Kathryn and I went to nursing school together and then moved into a sweet, creaky old duplex in a darling neighborhood in town. We wrestled freezing nights in that drafty old place, a rat in the bathroom (I totally conquered it, I might add), fruit fly infestations, sketchy very long-haired male neighbors, and the list goes on. We had fun. And now I have the wonderful opportunity to celebrate her engagement! I decided to throw her an intimate bridal shower over this past weekend with a couple other girls from school. We all met at my place on a breaktakingly blue-skied morning for cinnamon roll muffins, coffee, yogurt and granola, and a sinful strata dish I'm so eager to share. Let's hop to it. 

      I was looking for a good strata recipe, knowing that it would be an ideal choice for a brunch as it requires assembly the night before so that your only obligation in the morning is to pop it in the oven. I came across this jewel on Annie's Eats and we all loved it from bite one. Originally from Gourmet, then adapted by Smitten Kitchen, there really is no going wrong. I would change nothing. The spinach was a fabulous healthy addition, the cheeses a heavenly blend of nutty flavor, the bread crumbs perfectly toasted on top. I had to send the girls home with containers full or I would undoubtedly have eaten the rest of the dish myself (i.e., it is so good and so not low-fat). It's impeccable. 

Spinach and Cheese Strata

borrowed from annie's-eats.com 

serves a crowd

ingredients:

3 tablespoons butter

1 1/3 cups onion, finely chopped

2 (10 ounce) packages frozen chopped spinach, thawed and drained

1 teaspoon salt, divided

1/2 teaspoon pepper, divided

a dash of nutmeg

8 cups cubed Italian bread, cut into 1-inch cubes

6 ounces coarsely grated Gruyere cheese (~2 cups)

2 ounces finely grated Parmesan cheese (about 2/3 cup)

9 eggs

2 3/4 cup milk

directions:

1. Melt butter in medium saucepan on medium heat. Add onions and cook for about 5 minutes, or until soft. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg, and cook for another minute.

2. Stir in drained spinach and remove from heat. 

3. Butter inside of 3-quart baking dish. Line bottom with one third of the bread cubes, then top with one third of spinach mix, and then one third of cheeses. Repeat this layering twice more…bread, spinach, cheese.

4. In medium bowl, whisk together eggs, milk, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Pour this mix evenly over bread/spinach/cheese mix. Cover with plastic wrap and refrigerate for at least 8 hours, up to a day. 

5. Let dish sit out of refrigerator for 30 minutes before baking. Preheat oven to 350F. Bake dish, uncovered, for 45-55 minutes, or until cooked through and golden brown on top. Let cool for a few minutes before serving. Great warm and at room temperature. 

here we are! such sweet company.

mint hot cocoa cookies.

     Over the holidays I'd wanted to deliver some cookies to a few neighbors and families in the area. I really wanted them to be special, not just an ordinary find. That in mind, I came across a couple bags of Nestle's Dark Chocolate and Mint Morsels at the store and thought they might be a good starting place for a great cookie (being one of my very favorite combinations of flavors). I'd made a really tasty batch of double chocolate cookies the previous Christmas and thought I might just toss in these new bits of darker and flavored chocolate to mix it up a little. So, this I did, and then, subsequently, spotted some remaining marshmallows in my cabinet and thought what a lovely thing it might be (if it worked) to top the cookies with a few little marshmallows. Hot chocolate in cookie form--brilliant! With mint, dark chocolate chips inside--even better! And it worked! And even gave the marshmallows a dainty golden toast on top. These are doughy to the core, dense, and gloriously chocolatey. Absolutely addicting. My neighbors ended up getting a few less than I'd intended…

*ps: the photo might be a bit misleading. actually no crushed candy canes or peppermints involved. just thought it was a nice touch to the picture. :)

Mint Hot Cocoa Cookies

yields approx. 3 dozen

ingredients:

1 cup butter, softened

1 cup light brown sugar, packed

1/2 cup white sugar

2 eggs, room temperature

2 teaspoons vanilla extract

2 cups all-purpose flour

2/3 cup cocoa powder

3/4 teaspoon baking soda

1/4 teaspoon salt (i put in a heaping 1/4 teaspoon)

2 cups Nestle's Dark Chocolate and Mint Morsels*

a couple handfuls of mini marshmallows

*if these aren't stocked in stores, just use 1 cup dark chocolate/bittersweet/semisweet chips + 1 cup Andes Mint pieces for similar effect. if you don't have access to Andes mints or the like, try just using 2 cups of whatever chocolate chips you do have + 1/8 teaspoon mint extract.

directions:

1. Preheat oven to 350 degrees F. 

2. In large bowl, cream butter and sugars until well-incorporated, about a minute. Beat in vanilla and add eggs, one at a time.

3. In separate bowl, sift flour, cocoa, baking soda, and salt. Whisk together until well-combined. 

4. Mix dry mixture gradually into wet mixture (it will be thick). Stir in chocolate and mint morsels.

5. Drop by the heaping teaspoon onto parchment-lined baking sheets. Press 3 or so marshmallows onto the top of each unbaked cookie. Bake for 7 minutes (less if your oven tends on the hot side. just make sure not to overbake! take them out when they still seem too doughy. i promise they'll be just right once cool). Let cool on pan for several minutes, then use large spatula to carefully transfer cookies to cool completely on rack.