Grocery Budget Challenge for August

August is a hard month for the budget, a close runner up to December for spending.  August is the month of back-to-school shopping and registering for things - school, ballet, skating, holiday show, and so on.  So, in the spirit of keeping things light-hearted, I'm issuing a grocery budget challenge to myself and anyone else who wants to participate.  My grocery budget for the whole month is $500.  Now, as opposed to some folks, I don't include household items in my grocery budget - strictly food products.  So, there's that.  But still, this is not where our grocery budget generally sits and I will definitely be feeling it.  We already did our first grocery shopping for the month, so we've already burned through $132.99 of our $500 budget.  I'm praying that our garden starts producing more than herbs and jalapenos :)  (it's close - we've got lots of flowers on our squash, cucumber, and zucchini plants and several green tomatoes on our three tomato plants).  Feel free to share your favorite whole-food, inexpensive recipes here if you'd like.  And pray.  Pray for diligence and encouragment for me this month.  Sometimes the menu planning, shopping, and meal prep for a large family can be as daunting as you might imagine - it's easy to lose steam.

52 Week Home Organization Challenge - Week 1

I like to think of myself as a fairly organized person, but I have my "trap" spaces, as does anyone (I hope!) who's lived in one place for a lengthy time.  And, there's something more fun anyways about being challenged to do something, so I signed up for a full year home organization challenge that popped onto my Facebook feed (it's not too late to join if you are interested).  This week's spot to tackle was kitchen counters.  I really thought this would be easy-peasy.  I don't have lots of stuff on my counter, right?  I was wrong!  The whole process took about two hours, and only a small portion of that was cleaning - most was trying to figure out how to reconfigure things and how much I could put away without impacting functionality.  I love the new look - it wasn't a huge change, but it just feels fresher and lighter, which is the direction I'm heading towards throughout my house in general..

It shocked me to remove everything from my counters to the dining room table - all in one spot it's way too much!

Ah, much better - it now highlights my favorite pieces, like my German stainless and glass breadbox and an antique crock that belonged to my mom

And now my KitchenAid is on the opposite side of my sink, which gives me more baking space to work with, which is intuitive, but I've missed all these years

March Pictures & A Delicious Recipe

If one cat is great, two cats must be fabulous, and we certainly agree with that in our household.  We love Miss Essie and Miss Stella, both cats from the Humane Society.  It was a tricky first month or so of them learning to get along, but now they are best friends.

March saw us celebrate Purim for the first time with a reading of the book of Esther with attendant noisemakers and Purim treats (hamantaschen, yum!)

I snagged an old Rachael Ray cookbook at a thrift store earlier in the year (I know, I know, the last thing I need is more cookbooks, but I love new recipes) and the recipes are surprisingly fantastic.  This was one of the first ones I tried and it's so yummy I wanted to share the recipe (and the smell during the cooking process is seriously Ah-mazing).

Oregon-Style Pork Chops with Pinot Noir and Cranberries

Oregon Hash with Wild Mushrooms, Greens, Beets, Hazelnuts, and Blue Cheese

Charred Whole-Grain Bread with Butter and Chives

Pork Chops:

4 boneless pork loin chops, 1 1/2 inches thick

salt and freshly ground black pepper

3 Tbsp extra virgin olive oil

2 leeks

3 Tbsp unsalted butter

Hash:

1 cup hazelnut pieces

1/2 cup dried cranberries

1 cup Willamette Valley Oregon Pinot Noir

1 cup chicken broth or stock

1 Tbsp EVOO

1 Tbsp unsalted butter

2 shallots, thinly sliced

1 lb cremini mushrooms, sliced

1/2 lb shiitake mushroom caps, sliced

1 bunch of kale, chopped (4-5 cups)

1 15oz can sliced beets, drained

1 loaf crusty bread

1 Tbsp unsalted butter

3 Tbsp chopped chives

Preheat large skillet over medium-high heat.  Season chops with salt and pepper.  Add 2 Tbsp EVOO to the hot skillet and then add the chops.  Cook for 3 to 4 minutes on each side.  While they cook, split the leeks lengthwise, slice in 1/2 inch half moon pieces, and wash vigorously. Shake to dry.

To make the hash, preheat a second large skillet over medium-high heat.  Add the nuts to the skillet and brown for 2-3 minutes, then remove and set aside.

Remove the chops to a warm plate, tent with foil, and set aside.  To the skillet, add another Tbsp of the EVOO and the leeks.  Cook the leeks until tender, about 5 minutes.  Add the cranberries and Pinot Noir to the pan.  Scrape up the pan drippings and stir in the chicken stock.  When the sauce comes to a bubble, add the chops back to the pan and reduce the heat to a simmer.  Finish cooking the chops through, about 10 minutes.

To finish the hash: To the skillet used to toast the nuts, add the tbsp of EVOO and 1 tbsp of the butter.  When the butter melts into the oil, add the shallots and mushrooms and cook for 5 minutes, then add the kale.  Wilt the kale into the pan and season with salt and pepper to taste.  When the kale is hot and wilted, add the beets and gentle combine.  Adjust the seasonings.

Preheat the broiler.  Pull the chops from their sauce and reserve on a clean warm plate.  Raise the heat and bring the sauce back to a bubble.  Cut off 4 thick slices of the bread.  Char the bread under the broiler on each side while you finish the sauce.  Add 2 Tbsp of butter to the sauce to give it gloss and weight, and turn off the heat.  Spread the charred bread with the remaining Tbsp of butter and sprinkle with chopped chives.

Pour the sauce over the chops.  Serve with the hash alongside the chops and toasts and top with crumbles of blue cheese.

Serves 4

Thanksgiving

Thanksgiving seems like forever ago, and indeed as Valentine's Day is fast approaching, it kind of was.  So, I thought, instead of focusing on the day in retrospect (it was a normal American Thanksgiving anyways - food and family), I thought I'd make a list of the ten things I was most thankful for in 2013.

1. My Savior - My list starts out with the easiest: I'm thankful that I have an all powerful God who has chosen me, despite my utter unworthiness
2. Reading through the Bible this year with James - We were supposed to have finished by the end of the year, reading the Bible from Genesis through to Revelation.  We aren't quite there yet, we have about 30 more days to "make up" still, where we fell behind schedule.  What a blessed experience this has been for us as a couple (we read out loud together) and for us as followers of the Way - we look forward to doing this annually and we've started on next year's schedule as well (we've chosen to do this year chronologically through the Bible)
3. My Husband - He's got such a huge load on his shoulders, and he handles it all without complaining and without looking back, and he's growing in faith every year
4. Hero, Allegra, Ian, and Colin - I'm thankful for my "bigger" kids.  It's amazing to watch them grow into their own people.  Sometimes it's a ride (that I might wish had an exit door from time to time LOL) but I know that the hard work put in now will pay off as we watch them move into the world independently and positively impact those around them
5. Cecily and Elinor - I'm so thankful that I still have "littles" around to lavish my love on, knowing just how fast the precious time flies.  I soak in every "Mama" and every snuggle I can get.  It's one of the benefits of having a large family, and I think of how I'd miss out if I had just my two oldest kids, two years apart, like most people do.  My biggish family certainly didn't grow out of my own planning - it is one of God's choicest blessings.
6. My Dad - I'm thankful for the opportunity to grow closer to my Dad, as he tries his best to be there for me and James, and the kids.  It's not the way any of us planned it, but I know beyond a shadow of a doubt that Mom is proud of both of us for where we've gotten (we can talk on the phone for a long time now - who would've thought?  we've probably talked more in the last two years than we'd talked for the previous fourteen, just because that was Mom and I's thing)
7. My Brothers - Maybe an oldest sister never quite thinks of her brothers as "grown ups", and I admit that it's hard, but the proof is in their lovely families and the fact that I enjoy spending time with them and wish that we were all much closer, geographically speaking
8. Our Trip to Hawaii - The trip changed every one of us who was there, permanently.  It brought a smorgasboard of emotions, but the single most important thing it did was remind us that we are a family, and that no one ever really leaves a family when they pass on - their legacy and memory lives on through generations.
9. Our Pets - We lost some beloved pets in 2013, and gained some too.  What a thoughtful, caring God to have made certain animals to be true companions alongside humans!  Thanks for the memories Princess, Tabatha, Bear, Ginger, and Bart, and we look forward to many more memories our little pet family of Rory, Cinammon, Augie, fishies, Essie, Elsa, and Stella.
10. Books - Lest I be too serious, this year was a big year for me to get back into reading.  I mean, I never really stopped reading, but I forgot a bit just how much a love to read.  I acquired a lot of new books for my library and have been absolutely devouring everything from serious academic texts, to faith-based books, to classics, to fluffy fiction.

Among a few other things, I contributed a dessert to Thanksgiving dinner - Neopolitan Cheesecake

Cecily and Colin burning off some Thanksgiving energy outside

Recipe Share - Crock Pot Thai Chicken & Noodles

My Crock Pot is my best friend.  Okay, okay, not literally.  But it's a valued member of our household (or should I say members?  we have two, and we have used both at the same time).  The only thing about the crock pot is that it's easy to get in a roast or soup rut.  I love unusual crock pot recipes, and this one definitely fits the bill.

THAI CHICKEN & NOODLES

2 tsp olive oil
11/2 pounds boneless, skinless chicken breasts, sliced into thin strips
1 bottle (about 10 ounces) chili sauce
3 Tbsp peanut butter
3 gloves garlic, minced
1 can (@14 oz) chicken broth (I used 2 cups of homemade)
8 oz vermicelli noodles
1 cup shredded cabbage and carrot mix
1 cup bean sprouts (optional)
     Chopped fresh cilantro (optional)
     Chopped roasted peanuts (optional)

1. Heat oil in large skillet over medium-high heat.  Add chicken and cook, stirring frequently, until lightly browned on all sides.  Transfer to slow cooker.

2. Stir together chili sauce, peanut butter and garlic in small bowl.  Pour over children.  Stir until chicken is well coated with sauce.  Add broth and stir well.  Cover; cook on LOW 2 hours.

3. Add noodles and cabbage mix.  Cover; cook 30 minutes or until noodles and cabbage are tender.  Garnish with bean sprouts, cilantro, and peanuts, if desired.

Makes 6 servings

Recipe Share - Lentil Soup (Vegetarian or Not!)

This recipe is from my sister-in-law, who's a connoisseur of healthy recipes and living.  I modified it a bit, because I didn't have the pork sausage, and it tasted fantastic, so you can make this dish meatless, or if you'd like to, you can skip the yellow squash and add one pound of pork sausage instead.  If you can't get any yellow squash, just do two zucchinis.  I was surprised that the kids actually really loved this recipe. Pair it with an easy-peasy drop biscuit, and you've got a healthy, filling, and super cheap meal.  It's not particularily pretty, so I wouldn't serve it for company, but it's a perfect busy weekday dinner.




Lentil Soup
1 zucchini
1 yellow summer squash
7 c chicken broth (use homemade, if you have it)
1 1/2 c dried lentils
1 1/2 c chopped roasted red peppers
4 1/2 tsp molasses
1 Tbsp red wine vinegar
1/2 tsp pepper
dash each of dried thyme, basil, and oregano

Pour broth and lentils into a large pot.  Bring to a boil.  Reduce heat; cover and simmer for 25 minutes or until lentils are almost tender.  Meanwhile, chop zucchini and squash into large pieces and sautee them in a small amount of olive oil, until almost tender. Stir zucchini, squash, roasted red peppers, molasses, red wine vinegar, and spices into lentils.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes.

Serves 12

Recipe Share - Whole Wheat Maple Cashew Sesame Cookies

Necessity is the mother of invention!  Today I was low on all-purpose flour (an all-too common occurrence in this home because I still haven’t gotten on buying my 25lb flour bins for my pantry), but I had a bag full of whole wheat flour that had been open for the better part of a month without any use.  Whole wheat flour and all-purpose flour are definitely not interchangeable, though, so I was relieved to see an easy Whole Wheat Chocolate Chip Cookie recipe printed on the back of the bag.  But, I’m sans choco chips.  And, to be honest, I’m not really a fan of the brown stuff in kids’ snacks.  I have messy eaters who have a napkin/washcloth phobia.  So, using that recipe as a base, I created what I think is an improvement all-around.

Whole Wheat Maple Cashew Sesame Cookies
3/4 cup granulated sugar
¾ cup packed brown sugar
1 cup butter, softened
1 tsp vanilla
1 tsp maple flavoring
1 egg
2 cups whole wheat flour
1 tsp baking soda
½ tsp salt
1 cup chopped cashews
2 tbsp sesame seeds 

1. Heat oven to 375 degrees.  In large bowl, cream sugars, butter, vanilla, maple flavoring, and egg.  Stir in flour, baking soda, and salt.  Stir in cashews and sesame seeds.
2. On ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3. Bake 8-10 minutes or until light brown (centers will be soft).  Cool slightly; remove from cookie sheets to cooling racks.

Makes approximately 4 ½ dozen.

Healthy Eating Success! (and recipes)

 So far we've done really well on our new healthy eating lifestyle.  We're three weeks in and I just did our second grocery store run last week and it was even more successful than last time!  I supplied all of our needs (not quite through the end of March, but only a few days short), my cart was almost exclusively bulk stuff and produce, and my total came to less than $80!  We've also DRASTICALLY reduced the amount of times we eat out - both fast food and sit-down dinners.  We've stopped at the drive-thru for lunch/dinner twice this month, and eaten out once.  One of our favorites was the Pesto Cream Green Beans with Almonds (making your own pesto is crazy easy!) - we had it two nights in a row, as a side, it was so good - once with "floppy joes" (faux sloppy joes - vegetarian) and once with Spicy Italian Pork Chops.

Basic Basil Pesto
  1 large clove garlic
5 loosely packed cups fresh basil leaves
1 cup grated Parmigiano-Reggiano cheese
6 tablespoons pine nuts
1/3 cup extra virgin olive oil
1/2 teaspoon salt (I used kosher salt)
1/8 teaspoon ground black pepper

Put the garlic in a food processor and process until finely chopped, about 10 seconds.  Add basil, cheese, and pine nuts.  Process until finely chopped, about 20 seconds.  With the processor on, pore the oil through the feed tube in a slow, steady stream, processing until the mixture forms a loose paste, about 20 seconds.  Add the salt and pepper through the feed tube and process until blended.  Use immediately or freeze in an airtight container for up to 1 year.  Use a melon baller to scoop out frozen pesto as necessary.  (Makes 1 cup)

Pesto Cream Green Beans with Almonds
8 oz green beans
2 tablespoons Basic Basil Pesto
1 1/2 tablespoons half and half (or light or heavy cream)
1/8 teaspoon salt (again, I prefer kosher or sea salt)
1/8 tsp ground black pepper
2 tablespoons chopped almonds

Put the green beans in a steamer basket and set over a pan of simmering water.  Cover and steam over medium heat until the green beans are desired tenderness (my kids prefer a softer green bean, but older kids/adults might prefer them crisper).  Meanwhile, mix together the pesto, half and half (or cream), salt, and pepper in a medium bowl.  Add the hot green beans and toss to coat.  Put in a serving bowl and sprinkle with the almonds.  (Serves 4 - I doubled it)

 

Spicy Italian Pork Chops
1/4 cup drained oil-packed sun-dried tomatoes
1 cup bottled Italian salad dressing
4 pork loin chops
1 teaspoon salt (kosher or sea)
1 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
1/2 cup dry white wine
2 tablespoons mild pepper sauce (such as Frank's)

In a food processor, puree the sun-dried tomatoes with the Italian dressing; set aside.  Season the chops with salt and pepper.  Heat the oil in a large skillet over medium-high heat.  When hot, add the chops and brown on both sides, about 3 minutes per side.  Add the wine and bring to a simmer.  Pour the dressing mixture over the pork.  Reduce the heat to medium, cover, and simmer until the pork reaches 160 degrees and the juices run clear (about 10 minutes).  Stir in the pepper sauce and return to a boil.  Serve the chops topped with sauce - garnish with basil or parsley if desired.  (serves 4 - I doubled it easily)

This is an awesome recipe that is super flavorful and easy.  I put it together in less than 10 minutes before a violin student came, and left it on the stovetop, on low, for an hour's worth of lessons and it was ready to go as soon as my students were out the door, which I love.  My family is hungry as soon as I get done teaching, and they don't really like to wait for me to make dinner, so I'm super fond of any recipes like this that are flexible enough to make ahead and "sit", if necessary.  I served it with the Pesto Cream Green Beans with Almonds, and my homemade bread.





Floppy Joes (they call them G.I. Joes, but my kids prefer Floppy Joes)
2 tablespoons extra-virgin olive oil
1 onion, chopped (I skip, but I know most people like onions)
1 red pepper, chopped
2 cloves garlic, chopped
1 bag (12 oz) frozen meatless crumbles
1 can (28oz) crushed tomatoes
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1 teaspoon sugar
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/4 teaspoon salt (kosher or sea)
6 soft Kaiser rolls or hamburger buns

Heat the oil in a large skillet over medium heat; add the onion (if used), bell pepper, and garlic.  Cook until the vegetables begin to soften, about 5 minutes.  Stir in the crumbles and cook until heated through, another 5 minutes or so.  Stir in the crushed tomatoes, soy sauce, vinegar, sugar, chili powder, oregano, cumin, black pepper, and salt.  Reduce heat to medium-low and cook until thick enough to sit on a bum without running, about 20 minutes.  (Makes 6 servings - we doubled it)

My husband is very skeptical about meat substitutes, but he was won over by this one.  It's so flavorful that you don't feel like you are missing out on meat (my kids would hardly believe that it wasn't ground beef).  My mother-in-law cans, bless her heart, so, in doubling the recipe, I used 1 can of store-bought crushed tomatoes mixed with 1 jar of pureed whole tomatoes and it was a bit runnier than just store-bought crushed tomatoes, but yummy.  I baked my own rolls (I haven't found my "perfect" roll/bun recipe yet - I'm still experimenting with different ones, so if you have a go-to recipe, please share!) as an extra treat.

All recipes came from the book/cookbook Fresh Choices (although some are a bit modified)

Cookie Exchange #6 - Chocolate Peppermint Candies

These were most definitely a hit. They taste like a peppermint pattie. Super good, if you are a fan of peppermint and chocolate together, which we definitely are in this house. And, like some of the other recipes I've shared, these also have a handmade look, which I like. They don't look like they came out of box at all, but they aren't too hard to make and they only have five ingredients, which is nice.

Chocolate Peppermint Candies
3/4 cup sweetened condensed milk
1 1/2 tsp peppermint extract
4 to 4 1/2 cups confectioner's sugar
3 cups (18 oz) semisweet chocolate chips

 

In a bowl, combine milk and extract.  Stir in 3 1/2 to 4 cups confectioner's sugar to form a stiff dough.  Turn onto a surface sprinkled lightly with confectioner's sugar.  Knead in enough remaining sugar to form a dough that is very stiff and no longer sticky.  Shape into 1 inch balls.

 

Flatten into 1 1/2 inch circles (not too thin or they have a tendency to melt when you dip them, I found).  Let dry 1 hour.  Turn over and let dry 1 hour longer.  Melt chocolate chips and shortening in a double boiler; cool slightly.  Dip patties in chocolate mixture and place on waxed paper to harden

 

 

This is your adorable final product.  As you can see, I went for artistry rather than perfection.  If I'm going to hand dip chocolate, I went them to look hand-dipped.  If you'd prefer a more polished look, just take extra care and don't drizzle the remaining chocolate on top of the waxed paper.  Either way, they are totally delicious, and very filling, so one patty goes a long way.

 

Cookie Exchange #5 - Old Timey Butter Crunch

Usually I'm all about the cookies, but this year I keep coming back to candy. Yet again we have another candy recipe - Old Timey Butter Crunch. Anything with the name Old Timey in it has to be good, right? And this is good. My husband was the biggest fan - he told me that it was his favorite thing I made today (and, yes, the only thing LOL). It's not very difficult, it just takes time between steps. And it takes a candy thermometer. I didn't have 2 cups of almonds, so I mixed almonds, hazelnuts, and pecans and it turned out just fine.

Old Timey Butter Crunch
1 cup butter

1 1/4 cups sugar

2 Tbsp light corn syrup

2 Tbsp water

2 cups finely chopped toasted almonds

8 milk chocolate bars (1.55 oz each)

 

First, line a 13x9 pan with foil; set aside.  Next, I toasted my nut melange (in place of the 2 cups almonds) on the stove top, although you could toast them in the oven as well.  Toasting the nuts makes them a bit firmer and crunchier, which is nice in this candy.

 

Then, using part of the butter, grease the sides of a heavy saucepan.  Melt remaining butter over low heat; add sugar, corn syrup, and water.  Cook and stir over medium heat until a candy thermometer reads 300 degrees (hard-crack stage).  Times will vary a lot, but as an example, it took about 10 minutes for my mixture to get there.  Watch carefully once you hit about 200 degrees, though, because then the mixture starts to heat quickly, and if you let it get over 300 degrees you'll have an irredeemable mess on your hands.  Remove from heat and stir in almonds.

 

 

Quickly pour into the prepared pan, spreading to cover bottom of pan.  Cool completely.  Carefully invert pan to remove candy in one piece (I placed another length of aluminum foil over the pan and then flipped it over onto the new aluminum foil).  Remove foil from (now) top.  Melt half of the chocolate in a double boiler; spread over top of candy.  Cool completely.  Turn candy over and repeat with remaining chocolate.  Cool completely.

 

Break into pieces by hand and store in airtight container.  Makes about 2 pounds of old timey goodness.

 

 

 

 



Cookie Exchange #4 - Chocolate Covered Cherries

I love chocolate and cherries - I think they are a fantastic combination, but I've never tried my hand at making chocolate covered cherries. It always seemed too time-consuming. But the recipe was calling my name this year and I figured "why not?". Alas, I cannot tell you how they taste yet because they are supposed to sit for a week or two after they are made. I cannot wait to try them out just in time for our family Christmas/Boise State game get together on Saturday.  These are a labor of love, I think, because they are very (literally) hands-on.  They'd make a lovely gift - you could even put them in individual foil truffle cups to make them extra fancy. 

Chocolate Covered Cherries

1/2 cup butter, softened

2 cups marshmallow creme

pinch salt

1 tsp almond extract

4 cups confectioners' sugar

1 jar (16oz) maraschino cherries, well drained

2 cups (12oz) semisweet chocolate chips

2 tbsp shortening

 

In a mixing bowl, creme butter.  Add marshmallow creme, salt, extract and sugar.  Mix well.  Knead into a large ball and chill for 1 hour.

 

Roll into 1 inch balls and flatten into two inch circles.  Wrap circle around cherries, pinch edges and reshape into balls.  As you can see, I did the bulk of this on my hand - it was the least sticky place and I could work quickly.  I actually flattened the dough in one hand with the heel of my other hand.  Speed is good in this step and it's very important that your cherries by as dry as possible.  The longer the dough stays out, the harder it becomes to work with.  Place on a waxed paper-lined baking sheet.  Cover loosely; refrigerate for 4 hours or overnight.

 

 

 

Melt chocolate chips and shortening in a double boiler (or microwave, but for the time it takes, I think a double boiler is your best choice).  Dip cherries chocolate mixture.  This actually got pretty hot on my hands, so I think if I make them again I'll wear gloves for a bit of protection. 

 

 

Place on waxed paper to harden.

Refrigerate in a covered container 1-2 weeks before serving.  Yield: about 3 dozen

 

Cookie Exchange #3 - Cathedral Cookies

My head is in a fog this morning due to a cold, so hopefully this post is semi-coherent. This might be a recipe that you already know. I've seen it in multiple cookbooks, so I think it's more common. The recipe is a no-bake recipe, but that's negated, for me, by the fact that you have to use the stove to melt chocolate. The recipe is not very hard, but the chocolate covered marshmallows and nuts aren't the easiest to deal with in terms of shaping. As for the verdict on the end result - my younger kids were fans, but those of us who were older (including my 13 year old) were kind of like "meh, they're just okay". The marshmallow texture can be a bit off-putting at first. With that said, they aren't yucky tasting, by any means, and I think they would make a pretty, colorful addition to a Christmas Cookie platter.
 

Cathedral Cookies
1 cup semisweet chocolate chips

2 Tbsp butter

1 egg, beaten

3 cups pastel miniature marshmallows

1/2 cup chopped walnuts or pecans

1 cup flaked coconut

 

Melt chocolate chips and butter over low heat stirring occasionally.  Stir a small amount into the egg and return all to pan (you don't want to add a cold/room temperature egg directly into a hot liquid).  Cook and stir over low heat for 2 minutes.  Pour into a large bowl and let cool for 15 minutes.  Gently stir in marshmallows and nuts.  Chill for 30 minutes.  Turn onto a sheet of waxed paper and form into a roll about 1 1/2 inch in diameter.  Gently roll onto another sheet of waxed paper sprinkled with coconut and coat the entire outside of the log with coconut (I thought it was easier to work with two logs instead of one long one).  Wrap roll tightly, twisting ends to seal.

 

Freeze for 4 hours or overnight.  Remove waxed paper and cut into 1/4 inch slices. 

 

 

Store in an airtight container in the refrigerator (these cookies don't have a long shelf-life - 2 to 3 days after slicing, tops).  Yield: about 3 dozen

 

Cookie Exchange #2 - Date Swirl Cookies

Dates aren't something I work with commonly, so I automatically think of them as Christmassy and old-fashioned, which is what these slice and bake cookies promised to be. They are quite tasty, and with their pretty swirl and unique flavor, they do show that you fussed over them in the kitchen. That's the main drawback, they are fussy, for sure. I probably wouldn't go out of my way to make them unless I had a date-lover in the family. Baker be warned: I had to fiddle with the dough quite a lot in order to get it to a consistency that I could roll it into a rectangle. It was way too crumbly at first, so I flicked some water onto it, interspersed with a light dusting of flour, several times, kneading in between, until I got the dough just to the point that I could roll it out. It did not affect the taste or look of the recipe, but, if you run into the same situation, always make sure you add just tiny amounts of additional water and flour, because you can always add more if it's not enough, but you can't remove too much!

 

Date Swirl Cookies1 1/2 cups pitted dates, chopped
3/4 cup sugar, divided
1/3 cup water
1/4 chopped walnuts
pinch salt
1/2 cup butter, softened
1/2 cup packed brown sugar
1 egg
2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt

In a saucepan, combine dates, 1/4 cup sugar, water, nuts, and salt. Cook over medium heat, stirring frequently until thick (between 5-10 minutes). Remove from heat and set aside to cool.

In a mixing bowl beat butter, brown sugar, egg, and remaining sugar. Combine flour, baking soda, and salt; gradually add to butter mixture. Chill for 30 minutes.

Roll dough on a lightly floured surface to a 1/4 inch thick rectangle (this is where I had problems with the too-crumbly texture of the dough and had to modify it a bit with extra water and flour). Spread with date mixture; roll up jelly roll style starting from the long end. Wrap with waxed paper. Chill for at least 4 hours.

Remove waxed paper, cut into 1/8 to 1/4 inch slices and place 2 inches apart on greased baking sheets. Bake at 375 degrees for 8-10 minutes. Yield: 35 to 40 cookies

If you try this recipe, please post and let me know what you think of it - did you have the same problems with the too crumbly dough or is it just my super dry climate?

Cookie Exchange #1 - Sesame Coconut Slice Cookies

I'm a bit of a Christmas cookie fanatic. I love making them - old standards and new recipes. I have a collection of vintage cookbooks that were passed down from my grandmother to my mom and now me (most are from the 50s and 60s, although I do have a few from the 1910s through 1930s). I thought it'd be fun to share a few of the recipes as I'm trying them. This one is a new-to-me recipe, and it was a big hit on many levels. First of all - it's a shortbread-type roll and slice cookie, which makes it easy-peasy, and secondly, it's not an overly sweet cookie which I really dig (especially during the holiday season, when you are inundated with super sweet stuff). This cookie is making it out of my "seasonal" pile and into my year-round cookie file, so I'd definitely call it a winner.

Sesame Coconut Slice Cookies
1 cup butter
3/4 cup sugar
1 1/2 cup all-purpose flour
1 cup flaked coconut
1/2 cup sesame seeds (I buy mine from the bulk bins, so they are considerably cheaper)
1/4 cup finely chopped almonds (again, from the bulk bins, and then I just chop them down finer at home)

 

 

First, cream the softened butter and sugar.  Add flour, mix until just combined. 

 

Stir in coconut, sesame seeds, and almonds.  Chill, in bowl, for 15 minutes.

Divide dough in half.  Shape each have into a 2 inch diameter roll.  Roll up in waxed paper, twisting ends to seal, so that they look like giant Tootsie Rolls.  Refrigerate for a minimum of 2 hours (or overnight is fine too).  Remove waxed paper, cut into 1/4 inch slices and place on ungreased cookie sheets.  Bake for 25 minutes, or until lightly browned, in a preheated 300 degree oven.  Cool for 2 minutes on the sheet, then remove.

And there you have the finished product (each roll made approximately 2 dozen cookies, but they go fast, so you could consider doubling the recipe and keeping the logs on hand in the fridge for a quick holiday snack) - a delicious, not overly sweet cookie with a slight crunch due to the almonds and sesame seeds.

If you give the recipe a try, let me know what you think about it - I'd love to hear your feedback!

Never Buy Bread Again!

Oooh, I made my title sound like a too-good-to-be-true infomercial. But this really can be done, and I'm living proof. I can be a, let's say, casual homemaker. I love baking, but I don't care to do it on someone elses schedule. To know you have to go through the process, including daunting clean up, three times a day, seven days a week, for eight people (well, less for lunch, but you get the idea), can turn just about anyone off to cooking. So, in order to make me feel better about myself, I decided to give up store bought bread and make my own bread. We go through 10 loaves a week, which means that I make bread at least five days a week (I give a fair amount of it away too). If you are a stay-at-home mom, or a work-at-home mom, it's really easy to do (although people seem to have the mistaken idea that working with yeast bread is hard). It doesn't take a lot of active time, but it does take someone to be around the house for several hours. Consider yourself warned, though - once you move to homemade bread, you'll never want to go back to store-bought bread. My kids complain mightily if we ever run out of homemade bread. This is an easy, basic recipe that will make a great-tasting white bread that works for sandwiches, toast, or snacking. Now one last caution about homemade bread, before I give you the recipe and instructions: it's a very finicky thing, the dough. Now, the end product nearly always tastes the same, but the dough and the appearance of the loaves vary quite a lot from batch to batch. So, sometimes you have a perfectly rounded loaf, sometimes it'll be flatter. Sometimes your dough ball will be satiny smooth, other times it'll be stickier. Yeast dough takes on a life of its own, which makes it a fantastic "science experiment" to share with your kids.

First, put on some good tunes.  Right now I'm grooving to Holiday Happenings on DirecTV's music channels, although I usually enjoy The Spirit.  I find that happy music makes a task that's sometimes mundane more enjoyable (and very Disneyesque, am I right?)

 

 

Next, grab an apron.  You'll feel like the real deal with it on, and you'll save yourself from any flour spills.  Right now I'm sporting my Feliz Navidad (made by my mother-in-law) apron, but usually I'm a sucker for a pretty, frilly vintage apron

 

 

Okay, now on to the actual baking work.  First you must warm 2 1/4 cups water to 110 to 120 degrees.  I just do this in the microwave and then use my candy thermometer to check it.  This is crucial because if the water is not warm enough it won't activate the yeast, but if it's too hot it'll kill it.  When the temperature is right, pour the water into your mixing bowl.

 

 

Next comes the yeast.  If you plan to bake a lot, you'd do well to buy a compressed packet of yeast.  I bought mine at Costco and opened it and keep it in a well-sealed canister.  You can also use packets.  Add one packet or 2 1/4 teaspoons active dry yeast (not rapid rise) to the warm water, which has been transferred to your mixing bowl.  Let it sit for a few minutes - I usually take advantage of this time to load the dishwasher with breakfast dishes and wipe down the counters 

 

Now we're ready for the rest of the ingredients.  Add 3 Tablespoons sugar, 1 Tablespoon salt, 2 Tablespoons vegetable oil (canola oil will work too), and 3 cups flour (I usually regular white flour).  Stir until combined.  Then add 3 to 3 1/4 cups more flour gradually, until the mixture forms a soft dough.  I have a KitchenAid mixer with a dough hook, so I let it do the kneading for me.  I set the timer for six minutes and I wash the leftover dishes while it kneads (I have the Artisan mixer, so this is a lot of dough for it to handle and it has a tendency to "travel" a bit while kneading, and sometimes the dough will try to climb up the hook, so I keep an eye on it the whole time - with the 6 or 7 qt KitchenAid, you could probably walk away).  If you do not have a dough hook or heavy duty mixer, you need to take the dough out and knead it by hand for eight to ten minutes on a lightly floured surface.   

 

Now, there are all sorts of ways that you could let your bread rise, but the easiest way I've found is to preheat my oven to its lowest setting (which, for me, is 170 degrees) and then crack the oven a few inches.  Grease a large bowl with cooking spray, put the rounded dough ball into the bowl, spray the top lightly with cooking spray, and lay a lightweight towel gently over the top.  I put mine right on top of the stove for its rising cycle.  The time it takes for the bread to double can vary quite a bit.  On a humid day, it's closer to an hour, but on a very dry day it can take twice as long.  I set my timer for an hour and then check it.  Once it's doubled, punch the dough in the center and then flip it out of the bowl onto a clean counter.  Divide it in half and gently shape it into a log shape with the seam on the bottom.

 

Lay your two logs into two loaf pans sprayed with cooking spray, lightly spray the top, and cover with the same light towel.  This rising cycle is even more variable than the first, in my opinion.  It might take as little as 30 minutes, or as long as an hour.  You want to see the loaves double in size.  Once that happens, close your oven and preheat it to 375 degrees.  Remove the towel and pop into the middle shelf of your oven, side by side.  Set the timer for 30 minutes.

 

Voila - two leaves of gorgeous, tasty, homemade white bread.  As an added bonus, your home will smell absolutely wonderful throughout the baking process.  I let the bread cool completely (which takes several hours) and then wrap in plastic wrap.  Day-old bread is easier to cut, and tastes just as delicious as same-day bread, so we usually are baking one day ahead.  The bread is preservative free, but it still lasts, wrapped, for five or six days.