holiday baking on the 23rd of December

I don't bake a lot. . . even at the holidays, but as a young girl I always wanted to bake the most complicated cookies.  My mom always steered me to something a little more on the simple side and sometimes it's for good reason.  Chocolate Crinkles are as good right out of the oven today as they were back when I was a child.  This recipe is from Betty Crocker's Cooky Book.

all gone. . .

design

A gift from a dear friend . . . I adore the packaging.  I can't wait to do some holiday baking with it and will forever keep the bottle.  Thank you Lisa!

Honey Madeleines: Ann Willan, #27 of Gourmet's 50 Women Game Changers

Week # 27 of the Gourmet's 50 Women Food Changers is Ann Willan, the founder of the prestigious La Varenne Cooking School.  I didn't know that much about her, but as soon as I started doing a little bit of research I was instantly wondering...How did I not know more about her.   I am so grateful to Sue of the beautiful blog The View from Great Island who introduced me to this group of bloggers cooking and baking their way through the list which was started by Mary from A Perfect Bite.  

I chose Ann Willan's recipe for Honey Madeleins.   I only recently purchased a Madeleine tin when I made them for my Madeline's 17th birthday party.  After carefully following Ann's recipe and directions, I now know how to make proper Madeleines.  She gives very specific directions which of course is not at all surprising with her impressive background.

Ann writes, "Bake the Madeleines until they are puffed, golden brown, and just starting to pull from the sides of the molds, 8 to 10 minutes. Note that the peaked centers will be lighter than the rest of the cakes. Turn them out on a rack to cool. They are best eaten warm from the oven."  The recipe is perfect, of course.  At eight minutes in a 400 degree oven and the cakes were doing exactly as she said. 

They are delicious right out of the oven, but I'm sure my kids will enjoy them in their lunches today as well.  What has been wonderful about being a part of this group is that I have learned so much just in the few weeks in which I've participated.  The following bloggers are participating as well and I always enjoy reading everyone's choice of this week's game changer.

  

Val - More Than Burnt Toast
Joanne - Eats Well With Others

Sue - The View from Great Island
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Heather - girlichef
Miranda of Mangoes and Chutney
Mary - One Perfect Bite
Barbara - Movable Feasts
Jeanette - Healthy Living
Linda - Ciao Chow Linda
Linda A - There and Back Again
Martha - Lines from Linderhof
Mireya - My Healthy Eating Habits,
Veronica - My Catholic Kitchen
Annie - Lovely Things
Nancy - Picadillo
Claudia - Journey of an Italian Cook

panini sandwiches + leftovers

left-o-ver - 1.  Usually, leftover.  food remaining at the end of the meal, especially when saved for a later use.  2.  anything left or remaining from a larger amount; remainder.

We love leftovers and generally make things that will eventually be used again in another dish.  One way we use leftovers is for panini sandwiches.  Almost anything goes...

It started with leftover biga or bread starter.  Since that is a 24 hour process I did not want it to go to waste...so what else is a girl to do?  Make more bread of course.  

We had a little very thinly sliced prosciutto, one apple and some cheddar.

A drizzle of olive oil on the top slice and thinly sliced apples on top of the prosciutto and cheese.

I'm not one to like a lot of kitchen gadgets, but a panini press is one thing I could not live without.  Thanks to my dear friend Eileen who was responsible for getting me a job at William Sonoma it is just one of the many items I purchased while working there.  The one I have is made by Breville and it's worth every penny.

Giada's "Let's Get Cooking" Photo Contest

My twin sister (wearing the scarf) and I are huge fans of Giada de Laurentis.  This was taken several years ago at the Williams Sonoma store in NYC at Columbus Circle.   I don't know if you've been to a Food Network book signing lately...but the lines are long and people arrive hours before the store even opens.

These turn out perfect every time.  My daughter asked if I would make them for her school newspaper Thanksgiving feast...of course I will and I will plan my day around making them and delivering them hot for the party!

I'm not sure why I have never made popovers...maybe it's because I don't have a popover pan.  Giada's recipe is simple...you mix everything in a blender and pour the batter into mini muffin cups.  Check out the recipe and while you're there, please vote for me here!

toast & jam + home made bread

I found an old cookbook that my husband and I received many years ago.  In 1993 I had no interest in making bread.  It seemed far too time consuming and involved staying around the house all day.  Now, that's exactly what I love about making bread.  Luckily the book, The Il Fornaio Baking Book is a beautiful black bound book so when we moved it made the cut.  The author, Franco Galli writes the recipes in a way that seems like he's right there talking you through it.  My first attempt was a Pagnotta, a round country bread.  When kneading the dough he says, "This will take 15 or 20 minutes of kneading, including some 1 - to 2-minute rest periods along the way for the dough to relax slightly ~ and for you to relax, too." 

I need to work on shaping the dough. . .

right out of the oven . . .

Bite size

The New York Times had a tiny cupcake on the front page of Dining today from Baked by Melissa.  The last few times we were in NY we managed to stop by quite a few times.  They have 5 locations conveniently sprinkled around the city and just seem to appear right when you need a little treat.  They are hard to resist.  Everything is turning up in bite size from popsicles to cannoli's. 

This inspired me to make a few mini treats. . . everything in size tiny is just so much cuter.

The New York Times, Wednesday, October 26, 2011

apple pie in size x-small

Using a little extra pie crust from the chicken pot pies I made mini apple pies. 

I recently found these little dishes at IKEA.  They measure only 3 1/2 inches across and are about one inch deep.

I made them the way my mom made apple pie. . . except I used only one granny smith apple, a tablespoon of cinnamon sugar, a tablespoon of brown sugar, a little bit of butter and a cube of sandwich bread for each dish.  Using the left over pastry, I cut 8 circles using Williams Sonoma set of eleven decorative cutters.  I chose one slightly larger than the dish.  Placed one in each of the four dishes and put a little of the brown sugar in the bottom of each.  Then divided the apple mixture and placed a cube of bread and a tiny bit of butter on each and placed the pastry on top.  Using the tines of a fork, I crimped the edges, cut three slits in each and brushed with egg wash, sprinkled a little pink sea salt and baked for about 15 minutes.

 Making only four individual small servings allows me indulge in one of my favorite fall treats...without any guilt.  And with no leftovers, I won't be tempted to have another piece with my coffee in the morning.

madeline's favorite muffins

Yesterday I made Madeline happy with the Missoni from Target so I thought I would continue the good cheer and make her favorite pumpkin chocolate chip muffins.  

Just to be sure I did not disappoint, I used the same recipe I used when we lived in Connecticut.  It's from the New Canaan Elementary Schools cookbook.  I love the smell of the house when something is baking in the oven.

Pumpkin chocolate chip muffins

1 stick unsalted butter
1 c sugar
2 large eggs
1 cup pumpkin puree
2 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1 c mini chocolate chips

preheat oven to 400 degrees
grease mini muffin tins

Cream together the butter and sugar.  Add eggs and beat well.  Mix in pumpkin.  In a separate bowl, combine the dry ingredients and gradually add to the pumpkin mixture and mix well.  Stir in chocolate chips.  Bake for 18-20 minutes, depending on size of muffin tins.