28th Birthday

I had a wonderful, low key, love-filled birthday this year.  Betsy came to visit the weekend before, we got a puppy, I received several birthday cards (I LOVE getting cards), Becca sent me a DOZEN cupcakes at work, Peter made me my family's traditional chocolate birthday cake, and several friends came over to celebrate and partake in cake and cupcakes.

I forgot to take photos before we devoured both!

The cake that Peter made me, a Macadamia Nut Fudge Cake, is not only delicious but close to my heart.  It was my Daddy's favorite cake, and one that we made for all of his birthdays.   It is super easy, although there are a few ingredients that you may not always have on hand, like sour cream, macadamia nuts, and heavy cream.

MACADAMIA-FUDGE CAKE
1 cup all-purpose flour

3/4 cup sugar

3/4 cup sour cream

1/2 cup butter or margarine (1 stick), softened

1/4 cup cocoa

1 and 1/2 teaspoons instant coffee powder or granules

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoonvanilla extract

1/4 teaspoon salt

1 egg

About 3 hours before serving or day ahead:

1. Preheat oven to 350* F. Greese 9-inch round cake pan; line bottom of pan with waxed paper and grease paper.

2. In large bowl with mixer at low speed, beat all ingredients except Macadamia-Fudge Topping until blended, occasionally scraping bowl with rubber spatula.

3. Pour batter into prepared pan. Bake 30 to 35 minutes until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Remove cake from pan; discard waxed paper. Cool cake completely on wire rake.

4. When cake is cool, prepare Macadamia-Fudge Topping. Place cake on plate; quickly pour topping evenly over top of cake, allowing some topping to run down side. Refrigerate cake until topping is firm, about1 hour. Makes 12 servings. 490 calories per serving.

For the topping:
In 2-quart saucepan over medium-high heat, heat 1 cup heavy or whipping cream, 1/2 cup sugar, 2 tablespoons butter or margarine (1/4 stick), 1 tablespoon corn syrup, and 4 squares semisweet chocolate to boiling, stirring constantly. Reduce heat to medium; cook 5 minutes, stirring constantly. Remove saucepan from heat; stir in 1 teaspoon vanilla extract. Cool chocolate mixture slightly, about 10 minutes. Stir in one 7-ounce jar (unsalted) macadamia nuts.

Picture of Peter and his first cake coming soon. 

The Most Amazing Chocolate Cookies

Just ask Caitlin.  Surprise, I found this recipe on Dana Treat's blog, and she wasn't kidding, these things are like chocolate pillows.  I will be making these again and again. 

Deluxe Double Chocolate Cookies
Tartine
Makes about 24 large or 36 small cookies

8 oz. bittersweet chocolate, coarsely chopped
1 cup + 1 tbsp. flour
½ cup + 2 tbsp. cocoa powder
2 tsp. baking powder
½ cup unsalted butter, at room temperature
1 cup + 2 tbsp. sugar
2 large eggs
¼ tsp. salt
1 tsp. vanilla extract
1/3 cup whole milk
Sea salt, for sprinkling (optional)
Preheat the oven to 350ºF.  Butter a baking sheet or line with parchment paper.

Pour water to a depth of about 2 inches into a saucepan, place over medium heat, and bring to a simmer.  Put the chocolate into a stainless-steel bowl that will rest securely in the rim of the pan and place it over, not touching, the water.  Make sure the pan is completely dry before you add the chocolate and that no moisture gets into the chocolate.  Moisture will cause the chocolate to seize, or develop lumps.  Heat, stirring occasionally, just until the chocolate melts and is smooth.  Remove from the heat and let cool.

Stir together the flour, cocoa powder, and baking powder in a bowl.  Set aside.  Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy.  Slowly add the sugar and mix until the mixture is completely smooth and soft.  Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed.  Add the eggs one at a time, mixing well after each addition until incorporated before adding the next egg.  Beat in the salt and vanilla, and then add the melted chocolate and beat until incorporated.  Add the milk and beat until combined.  Finally, add the flour mixture and beat on low speed until incorporated.

Drop the dough by heaping tablespoonfuls onto the prepared sheet, spacing them about 1 inch apart.  Bake the cookies until they are just barely firm on top when lightly touched but are still very soft underneath, about 7 minutes.  They wil get firmer as they cool.  Transfer the cookies to a wire rack and let cool.  They will keep in an airtight container at room temperature for several days.

Firsts with Yoga and Tofu

I had a couple of "firsts" this week.  I made marinated tofu, and it was delicious!  And then I went to a  yoga class and loved it!  I've always been scared to try yoga because I'm not flexible and worried that I would look like an idiot, or was not convinced that yoga would make me more flexible.  Yesterday blew all that out of the water.  The yoga teacher was great, and very welcoming.  She showed us modified poses, so I could actually do some.  And I could definitely tell I was more flexible by the end of the session.  Yay!  I can't wait to go back next week to try the different types of yoga, and to use the wonderful gift certificate Stacey got me.

Here is the tofu noodle recipe I used, from Dana Treat's blog:

Rice Noodles with Marinated Tofu and Shiitake Mushrooms 

Dana Treat Original
Serves 4

For the marinade:
2 inch pieces of fresh ginger, peeled and grated
1 garlic clove, minced
2 stalks lemongrass, outer leaves removed, minced
6 tbsp. soy sauce
3 tbsp. honey
3 tbsp. rice wine vinegar
1½ tbsp. mirin
Zest and juice of 1 lime
1 tbsp. sesame oil
2 tbsp. canola oil
2 tbsp. water
½-1 tsp. red pepper flakes
12 ounces extra-firm tofu, blotted dry and cut into 1-inch cubes
8 ounces shiitake mushrooms, stems trimmed and cut into thick slices
4 baby bok choy, sliced in half
Large handful of sea beans, rinsed and drained
Mizuna leaves (you can substitute spinach)
1 pound rice noodles

To make the marinade/sauce, mix together all the ingredients in a medium size bowl.  Taste for flavor balance and add more soy, honey, or lime juice to taste.  Put the tofu in a shallow baking dish (an 8×8-inch pan is perfect) and pour about 1/3 of the marinade over top.  Allow the tofu to sit for at least half an hour, turning the pieces periodically.  You can also refrigerate the pan, covered, for up to one day.  Reserve the rest of the marinade.

Preheat the oven to 375ºF.  Place the baking pan in the oven and bake until the marinade is absorbed and the tofu is developing a bit of outer crunch, 30 to 40 minutes.  Turn the tofu once during baking.  Set aside.
Heat a medium non-stick pan over medium heat.  Add just a bit of canola oil and then the mushrooms.  Allow to cook with out turning too much so that they get a bit browned.  Once they are soft and have released all of their liquid, add about a tablespoon of soy sauce.  Stir until the soy sauce is absorbed and set the mushrooms aside.

Bring a large pot of water to boil.  Add the rice noodles and cook until just tender.  Check the package for how long they need to cook and be sure to taste them to make sure they are done.  Drain and immediately rinse them with cold water until they are cool.

Heat a bit more oil in the same skillet in which you cooked the mushrooms.  Add the bok choy halves and cook just until softened a bit, about 3 minutes.

To assemble the bowls, place a small handful of mizuna at the bottom of a wide shallow bowl.  Top with ¼ of the noodles.  Pour ¼ of the marinade/sauce over the noodles.  Top with some tofu, sea  beans, mushrooms, and a couple bok choy halves.

 

I definitely overcooked the baby bok choy, but it was still good. 

Overnight French Toast Casserole

Anyone who knows me knows that brunch is one of my favorite meals (but do I have to choose?).  Peter and I have had fun hosting brunches (usually for his old housemates) at our new apartment.  This past weekend, we had the crew over for French Toast Casserole.  Add some potatoes, a salad made by Dave, Goetta brought fresh from Findlay Market by Steve, caramelized bacon, eggs, and blood orange mimosas, and we had a feast!  It was a wonderful way to ring in the new year.

Overnight French Toast Casserole

Adapted from Virginia Willis’ “Bon Appetit, Y’all”
Serves 8

4 tablespoons (1/2 stick) unsalted butter, melted
3/4 cup firmly packed light brown sugar
1 loaf brioche or challah, sliced 1 1/2 inches thick (about 1 1/2 pounds) (I used Challah)
8 large eggs, lightly beaten
1 cup whole milk
1 tablespoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of salt
1/2 cup chopped pecans


1. Combine the melted butter and brown sugar in a 9-by-13-inch baking dish.

2. Arrange the bread slices in the dish. (It’s fine if they overlap.)

3. In a large bowl, whisk together the eggs, milk, vanilla, cinnamon, ginger and salt. Pour the mixture over the bread, and let it soak in.

4. Top the bread slices evenly with the pecans.

5. Cover with plastic wrap, and refrigerate for 3 to 12 hours.

6. Preheat the oven to 350 degrees F. In the meantime, take the casserole out of the refrigerator, and let it sit at room temperature for 20 minutes.

7. Bake the casserole until it’s browned and set, 30 to 45 minutes. Let it cool slightly on a wire rack. Sift confectioners’ sugar over the casserole, and serve it with sorghum, cane, or maple sugar.

I think I love it because it tastes like French Toast bread pudding.  It was good as is, and didn't even need powdered sugar or syrup!

Merry Christmas!

I have been lucky this year to be able to enjoy the Christmas season - oh the joy of not having finals to worry about!  Our first Christmas together started with us getting our first Christmas tree, a North Carolina Fraser fir, the Sunday after Thanksgiving.  Then, I made the first batch of Christmas cookies with my new friend Caitlin. A few weeks later, we drove up to Columbus to see Peter's family, and I made a second batch of Christmas cookies that included Spritz cookies with the new Spritz maker Jessie's family got me for my bridal shower.  I have such good memories of making them with her at her house as a kid!  The Double Chocolate Peppermint Crunch cookies were so good and easy, too.  I made them again once I got to Seattle.

Chocolate Peppermint Cookies

I love getting Christmas cards! 

We got a huge snow storm the week before Christmas.
I'm enjoying living someplace with real seasons!

Bryce with the tree we harvested from the pasture.

The weekend before Christmas, Peter left for a 5 day camping trip to Death Valley and Mojave Desert, and I finished up work before flying to Seattle the next week.  We had a wonderful, quiet Christmas with my family in Mount Vernon.  I went to Calico Cupboard, my favorite brunch place THREE days in a row, spent time with Betsy, Becca, and her fiance Steve, and Peter finally got to meet Carmen's husband, Dusty, when the two of them, Brittany, her husband Thad, and Peter and I met up at the Conway Tavern.  Peter and Bryce got to ski Mt. Baker, too.  Merry Christmas!

Spicy Pumpkin Soup and Zucchini Bread

Last week I made this Spicy Pumpkin Soup and it was a huge success!  Just the right amount of heat and curry flavor to balance to creaminess.  I know this sounds cheesey, but the taste had a lot of "depth" that I enjoyed.  I ended up making my own curry powder out of coriander, tumeric and cumin. 

I also made a Zucchini Bundt Cake, which wasn't bad, but I don't think I'm a huge fan of zucchini bread to begin with.  But if you do like zucchini bread, then this was a good recipe; very moist and not too sweet. 

Spicy Pumpkin Soup Recipe

Ingredients

• 4 Tbsp unsalted butter
• 2 medium yellow onions, chopped
• 2 teaspoons minced garlic
• 1/8 to 1/4 teaspoon crushed red pepper
• 2 teaspoons curry powder
• 1/2 teaspoon ground coriander
• Pinch ground cayenne pepper (optional)
• 3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
• 5 cups of chicken broth (or vegetable broth for vegetarian option)**
• 2 cups of milk
• 1/2 cup brown sugar
• 1/2 cup heavy cream

Method

1. Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.
2. Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
3. Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.
4. With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.
Serve in individual bowls. Sprinkle the top of each with toasted pumpkin seeds.
Serves 8. 

Homemade Pizza

Last week, Peter and I made pizza so we could have leftovers in the days leading up to his OB/GYN shelf exam.  Peter has an excellent pizza dough recipe, thanks to our bread aficionado friends Dave and Jamie, but I looked up some toppings ideas from Bon Appetit, and we were not disappointed!

Wild Mushroom Pizza with Carmelized Onions, Fontina and Rosemary

Fig, Proscuito and Arugula Pizza with Gorganzola Cheese

Apple Cider and Maple Creme Tarte

This tarte was a lot of work, but from my very small taste this morning, it is delicious. Its tart-ness almost reminded me of an apple version of a lemon bar. For how hard it was to find maple sugar (I had to order it specially from amazon.com), the final product is lacking the maple-ness I was expecting. Next time I'd add less cider, or add more maple sugar or extract. On another note, careful when boiling apple cider! It bubbles up and overflows very quickly!

Apple Cider and Maple Creme Tarte by Bon Appetit

Crust
1 1/4 cups all purpose flour
1/3 cup powdered sugar
1/4 teaspoon coarse kosher salt
1/2 cup (1 stick) chilled unsalted butter, diced

Filling
1/2 gallon fresh apple cider or cold-pressed apple juice
1/2 cup maple sugar
1 cup heavy whipping cream
3 large eggs
1/4 teaspoon coarse kosher salt
1/8 teaspoon freshly grated nutmeg
2 drops imitation maple extract

Crust
Blend flour, powdered sugar, and coarse salt in processor 5 seconds. Add butter and blend until dough comes together in moist clumps. Gather dough into ball. Press dough evenly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Cover and chill crust at least 1 hour and up to 2 days.

Preheat oven to 375°F. Bake chilled crust uncovered 10 minutes. Using back of fork, press bottom of crust to flatten (do not pierce). Continue to bake until crust is deep golden brown, pressing again if bottom of crust puffs, 16 to 18 minutes longer. Cool crust completely.

Filling
Bring apple cider or apple juice to rolling boil in large pot over high heat. Boil until bubbling thickly and reduced to generous 3/4 cup, stirring occasionally, 40 to 45 minutes. Transfer to small bowl and cool. DO AHEAD Can be made 2 days ahead. Cover and chill.

Grind maple sugar to powder in spice mill, blender, or mini processor. Transfer powdered maple sugar to 4-cup glass measuring cup; add cream, eggs, 1/4 teaspoon coarse salt, nutmeg, extract, and 3/4 cup cooled cider reduction and whisk to blend well.

Place tart pan with crust on baking sheet; set on rack in oven. Pour in filling. Bake tart until filling is puffed and cracked around edges and gently set in center, about 33 minutes. Transfer tart to rack and cool to room temperature, 1 to 2 hours.

pumpkin cupcakes | smitten kitchen

I also made these last night and they were a huge hit.  Peter took them into the hospital toady, and I brought the rest to work. 

Pumpkin Cupcakes With Maple–Cream Cheese Frosting
Adapted from David Leite

Yield: 17 to 18 cupcakes

1 stick unsalted butter, room temperature, plus more for greasing pans
1 cup firmly packed dark-brown sugar
1/3 cup granulated sugar
2 cups cake flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large eggs
1/2 cup buttermilk mixed with 1 teaspoon vanilla
1 1/4 cups canned solid-pack pumpkin

Frosting
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

Make the cupcakes:
1. Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.
2. In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, salt, and pepper into a medium bowl.
3. Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth. Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles. Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Make the frosting:
In a stand mixer beat all the ingredients on medium until fluffy. To assemble the cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.

Kale and Roasted Vegetable Soup Recipe | Simply Recipes

Kale and Roasted Vegetable Soup Recipe from Simply Recipes

I made this last night and everyone loved it! The sweetness of the butternut squash and carrots really balances out the bitterness of the Kale.

Ingredients

• 3 medium carrots, peeled and quartered lenthwise
• 2 large tomatoes, quartered
• 1 large onion, cut into 8 wedges or 4 or 5 slices
• 1/2 small butternut squash, peeled, seeded, cut lengthwise into 1/2 inch thick wedges
• 6 garlic cloves
• 1 Tbsp olive oil
• 6 cups or more of vegetable broth*
• 4 cups of finely chopped kale
• 3 large fresh thyme sprigs
• 1 bay leaf
• 1 15 oz can of Great Northern white beans, drained

Method

1 Preheat oven to 400°F (reduce heat by 25°F if using convection oven). Brush rimmed baking sheet with a thin coat of olive oil. Arrange carrots, squash, tomatoes, onion, and garlic on sheet. Drizzle with more olive oil. Sprinkle with salt and pepper. Toss to coat. Roast vegetables until they are brown and tender, stirring occassionally, about 45 minutes.
2 Cut squash and carrots into 1/2 inch pieces; set aside. Peel garlic cloves; place in food processor. Add tomatoes and onion; puree until almost smooth. Pour 1/2 cup broth onto the baking sheet; scrape up any browned bits. Transfer broth and vegetable puree to large pot. Add 5 1/2 cups broth, kale, thyme and bay leaf to pot. Bring to boil. Reduce heat. Simmer uncovered until kale is tender, about 30 minutes.
3 Add carrots, beans, and squash to soup. Simmer 8 minutes to blend flavors, adding more broth to thin soup if necessary. Season with salt and pepper. Discard thyme sprigs and bay leaf.
Can be made a day ahead. Serves six.