Homemade Almond Joy

 I love time in the kitchen with my kids:

 My youngest stirred together the coconut centers, topped it with an almond or two,

then dipped them in melted chocolate

yielding a yummy pile of authentic tasting

Almond Joy.

The recipe is surprisingly simple, and equally delicious.

I could eat them all by myself. But I didn't.

Another Smitten Kitchen Day

We just had to have another Smitten Kitchen Day!

My husband is on a trip with our oldest son - a very long trip to the East Coast. The fog has rolled in to stay for a while - yes, it's actually cold here. One of my younger boys is not feeling well, and Smitten Kitchen keeps showing the most beautiful, yummy looking food! So it was time for another Smitten Kitchen Day. We needed a lazy day in the kitchen together.

I modified Deb's recipe slightly so both boys could share in the fun. They each made their own galette choosing the vegis they preferred. I don't know about your kiddos, buy mine eat more healthy stuff when they get to participate in the chopping and cooking. A little trick I know. Shh. Other than making individual galettes with an assortment of sauted vegetables rather than just zuchinni, I stuck to Smitten Kitchen's recipe. I wouldn't change a thing. Infact, you must go over there and read her post, for she is a lovely writer, also. Here is her recipe.

And by the way. This was one of the most amazing dishes I have made. Ever. Just like Deb said, it was croissant flaky.

I am now dreaming up other fillings. Like chocolate. Or ham and cheese.

A Smitten Kitchen Day

Chocolate doughnuts to die for...well, not really. But they are amazing.

I just had to do it. My tastebuds have been enticed long enough by the lovely Smitten Kitchen blog, and I could bear it no longer. I determined as I went to bed last night that I was absolutely, defininately, with out a doubt going to have a Smitten Kitchen Day with my boys! We have been busy at summer-goodness activities like surfing, swimming, and enjoying the sunshine and friends...until that last posting did me in. Chocolate doughnuts! What could be more fun to make in the kitchen than that for two food loving kitchen helpers? And let me tell you, they are sooo worth making! And easy. They were incredibly rich and chocolatey. I don't even like basic chocolate cake and I will never choose a chocolate doughnut over the old fashioned glazed delection behind the counter, yet I loved these doughnuts. They had a rather rich taste and texture, almost like deep-fried brownies. I lacked powdered sugar for the typical doughnut glaze in the recipe, so Simmers rolled them in cinnamon and sugar instead, giving them a bit of a mexican chocolate flavor.

If you have not checked out Smitten Kitchen, you really have been missing a good thing. First of all, Deb is a great writer. Not only does she inspire to write more creatively, but she is simply a delight to read. Secondly, she finds great recipes, and rewrites them making them easy to follow which pretty much means she makes all the mistakes so we don't have to. And when questions do arise from her readers, she answers them with clarity. Finally, she has a pretty cute baby. I do love it when bloggers are real people with husbands, babies, and even messy sinks in the middle of it all. Cuz, afterall, thats how real life is.

So proclaim your own Smitten Kitchen Day! Grab the kiddos. Mix and roll out some dough. Poke holes in them with pudgy fingers. Send them out of the kitchen for the deep frying part, then call them all back for the rolling in cinnamon & sugar and the devouring. Like Smitten's Deb says, it might just be that nobody will ever know if these doughnuts taste good the second day.

My husband works from home, so on this Smitten Kitchen Day he was surprised by fresh doughnuts and coffee. Unfortunately, he was later surprised by the fact that I had no idea what to do for dinner. Ha!

Anise Almond Biscotte - Wine Cookies

I know. Most people call these Biscotte. Well, everybody calls these Biscotte. But I grew up calling them Wine Cookies. The story is, that after church on Sundays, my Great Grandfather would go down into a special, private room in the basement with his priest and together they would enjoy these cookies with some very good port wine. No kids or women, of course. That is how the tradition goes.

Here is a picture of said basement.

Note. These men are not really tall. The roof is really short.

I loved the basement - the part I could go in. When we think of basements, though, you and I both, might think of the underneath of houses that are somewhat unfinished with dirt floors and spiders. Not so with this basement. My great-grandparents had a nice, perfectly groomed home. It was white. Perfectly white. We would only gather long enough for hugs and greetings in the glorious upstairs, then down to the basement we all went - which is why after 6o plus years of marriage, they still had the beautiful brand-spankin-new-looking couch they acquired when they were first married. This family-gathering basement was pretty nice. A childhood memory firmly planted in my brain. It is a memory that is occasionally brought back by certain smells. Scents of parsley (we kids loved to eat the parsley they had growing in the garden), gas (the old stoves leaked just a bit, I think), and pomade. You know. The 'old man' smell.

Ok. Ok. Enough of the basement, but good foods are made even better by the stories that go with them. Don't you think?  Here is the recipe. You can refer to my Vegan Biscotte Recipe for a tutorial on how to shape the logs, if you would like.

Wine Cookies

4 eggs
2 cups sugar
1 cup butter

4 cups flour
4 teaspoons baking powder
1 tablespoon ground anise (I use a coffee mill)
a pinch of salt

2 teaspoons vanilla
2 cups toasted & cooled almonds

In the bowl of a Kitchenaid mixer with the wisk attachment, beat eggs. Add sugar, then butter beating till fluffy. Now using the paddle attachment, mix in the flour, baking powder, salt and anise. Add in the vanilla and almonds last.

This dough will be sticky. Using flour on board and hands, shape into  6 logs, putting 2 on a greased tray at a time. Bake at 400 degrees for 15-20 minutes or so, until bottom gives a hint of turning brown. They will be a smidge under cooked in the middle of each log.

With a spatula, remove from tray to a cutting block. Cut into 1 inch strips, giving all the ends to husbands, children and neighbors who by this time will have gathered as these are fragrant cookies.

Put the sliced cookies onto a tray with the cookies cut edges up with air space between cookies. After getting all the logs cut and onto trays, lower the oven temperature to 200 degrees. Put them in the oven for their second baking. After 30 minutes take out the trays and turn over each cookie so the other side can dry and return them to the oven for another 30 minutes. After cookies cool completely (I leave them in the oven over night) store them in an air tight container or a ziplock.

Enjoy in the morning with a cup of coffee, or at night with a glass of port wine!
Hmm. I just realized that the wine glass in the picture actually is from my Great Grandparents which reminds me of just one more thing. Whenever they would argue at the big family table (pictured above), which was quite frequently, they would do it in Portuguese so we wouldn't understand, but, we pretty much knew they were using words that would have been inappropriate for our young ears. We all would just laugh.

Creme Brulee Recipe

"Creme Brulee" sounds so fancy that I always thought it must be complicated, too. Until I gave it a try. I found it to be quite a simple feat. Nobody has to know, though. And having a house full of boys, a dessert with a blow torch beats out all others. I used this recipe from Tyler Florence.

Carrot Cake Recipe

Of Cakes and Creativity

If you need a wedding cake, definately don't call me.

If you want to come over for tea and carrot cake, that's more my style.

 I re-remembered after making this carrot cake that my talents include many things, and a wedding cake designer is NOT one of them. Crumbs in the crust...getting the texture in (or out of) the frosting...keeping the cake plate tidy...transporting and the actual decorating....I admire those who do these amazing feats with ease. But instead of being frustrated with such things, I will continue to enjoy making the simple and rustic looking, yet delightfully yummy desserts for family and friends. 

 In regards to our craft, I do think it is so important to take note of the things that we do well and not feel badly about those we do not do well. I think it is even more important to pay attention to which things bring us joy while doing them. In the end, do we feel rejuvenated? Or do we feel tired out and stressed? We can be busy doing many things. We can even be good at many things. But how lovely it is to also do the things that both bring us joy and come naturally!  

As a mom, I like to help my children find skills that fit them.  I like to shape their homeschooling around their giftings rather than overwhelming them with a bunch of busy work. Oh, they do get plenty of the tough stuff, don't get me wrong, but I love finding what makes them excited, too, and try to sprinkle that in our week's curriculum. I think doing the fun stuff - our gifting, if you will, - helps bring joy into all the not-so-fun stuff we do. When I am being creative, even if it's just an evening here and there, or a stolen moment of hand quilting while waiting at a martial arts class, I find I feel more satisfied doing the daily tasks that lay before me, too.

 I believe God designed us to be creative in one way or another. And when we discover and express His creativity in our daily lives, He gives a natural fulfillment. Some people are creative with words and write prolificly. One of my friends is crazy good with money and talks with CEO's of multi-million dollar companies. Some have quite an eye for beauty and are photographers. Some are organizers. Some use paint and canvas. Some create with music. We are all unique with very different talents, indeed.

We even have our whole life ahead with its many seasons to continue discovering and developing our gifts. If you are not sure what your 'thing' is, ask your friends and family what they see. Or check out new blogs with their many tutorials to learn a new skill...then go ahead and give it a try. Share what you enjoy with those around you, too. We can be an encouragement to each other. Some of my family members get soooo busy in their work and other responsibilities, that I like to encourage them to take little creativity breaks every once-in-a-while. But if you are super busy right now with work or nurturing babies, find something simple that fits into your lifestyle. Knitting, crochett and pencil drawing are great projects to keep with you in a beautiful bag. When you get a break, or the baby falls asleep on you, just sneak out your bag and create away. A stolen moment of creativity can be refreshing to the soul.

Oh. By the way, this carrot cake recipe from Emeril Lagasse was great. I like to leave out the butter in the frosting and cut back on the powdered sugar. It tastes more cream-cheesy and less sugary. And now, to refrain from polishing off the rest of the carrot cake all by myself...

Saint Patrick's Pasta with Guiness Milkshakes

For Saint Patrick's Day, I made some totally crazy food...that was actually a success, even kid-friendly. The pasta dish was modified from this one. It has a mustard cream sauce, and purchased, already prepared corned beef from a good deli. And the milkshake really works. My sweetie thought I was crazy. So did I. So did the kids. But we were all pleasantly surprised.

Saint Patrick's Pasta

1 tablespoon olive oil

1 cup small diced carrots

2 cups diced cabbage

1/2 onion minced
1/2 teaspoon salt

1 teaspoon minced garlic

1 cup cooked corned beef, sliced and shredded

1/4 teaspoon fresh ground pepper

1/2 cup white wine

1/2 cup heavy cream

1 1/2 cups milk

1 tablespoon Dijon mustard

1 tablespoon whole-grain mustard

1 tablespoon prepared horseradish

1 cup grated extra-sharp white Cheddar

2 cups fresh peas, or frozen

1 pound cooked whole wheat pasta

In a large saute pan over medium-high heat the oil. Add the carrots, onions, salt and cabbage and saute until they are just tender and the cabbage is starting to caramelize, about 15 minutes. Stir in the garlic, corned beef and pepper and saute 3 to 4 minutes longer. Add the corned beef and black pepper and cook until the beef is heated through, about 5 minutes. Stir occasionally during this process. Deglaze the pan with the white wine. Add in the peas, cream, milk, the mustards and the horseradish. Let simmer until the sauce has tightened up a bit, about 5 minutes. Stir in the shredded cheese and adjust seasonings, as needed. Stir in the pasta, then transfer into a serving dish. Serve immediately.

We used Murphys, but my husband says Guiness would probably work better. And next time, I want to try a good chocolate icecream. The beer gives it a rather nice malty flavor. Just blend the icecream and beer. Don't add any extra milk. I would love it if you let me know what you think...

Pasta with Chicken, Wine and Sun-Dried Tomatoes

Saute in large pan until soft:
1/2 onion finely chopped
1 Tbsp evoo
1/2 tsp salt

Soak 1/4 cup sundried tomatoes in 1/4 cup hot water for 5 minutes

Stir the following into softened onions:
4 cloves garlic
1/2 tsp dried basil
1/8 tsp dried red pepper flakes
Pinch of nutmeg
Sundried tomatoes with its soaking water
1/2 cup white wine
1 red or yellow bell pepper, cored and sliced thinly

Let cook for a few minutes for the bell peppers to begin softening then add:
1 cup asparagus in 1/2" pieces
1 pkg frozen peas
1/2 cup mushrooms sliced
1/4 cup sliced kalamata olives
2 boneless skinless chicken breasts, cooked and cut up

Cook for 5 minutes or so on low then add:
3/4 cup half and half
1/4 cup white wine
1/4 cup parmesan cheese

When heated through, toss with drained whole wheat bow-tie pasta and let set for a minute to absorb flavors

Optional toppings:
Red pepper flakes
Parmesan

Valentines Day Family Brunch

This was our family's Valentine's Day breakfast:

Fruit crepes with whipped creme, yogurt and of course grated chocolate

I always forget to take pictures of the actual people at our feasts since I am usually basking in their company! I am so thankful for my dear family and enjoy our simple and yummy traditions.

Confetti Spagetti

In an effort to live more simply, I am returning to some of our old family recipies from the early days of our marriage, when pennies were also being pinched. Here's one of our favorites that the kids love. The vegis are cut up into such small pieces that makes it impossible to pick out undesirables. Infact, wee ones can hardly tell what they are! It is also a don't-go-to-the-store recipe. An end-of-the-grocery-budget recipe. Use whatever vegis and amounts that you have. I do think the peas are a must, though. Here's the original recipe which called for vegis not usually in the bottom of my refrigerator drawer, so I leave them out. And mushrooms. I leave them out. Too many mushroom haters here. And I have to admit, the mushroom flavor doesn't hide well. But if you like mushrooms, go for it.

2 Tbs olive oil
1 Tbs butter
1 cup chopped onion
1-2 cups chopped carrots
4 cloves garlic, minced
1 tsp dried basil
1/2 tsp kosher salt
freshly ground black pepper

1/2 cup chopped red or yellow bell pepper
4 cups chopped broccoli
2 cups chopped zuchinni
2 cups frozen peas
3 Tbs tamari or low salt soy sauce
6 chopped scallions

1 lb. capellini, cooked and drained
1/2 cup minced fresh basil or parsley if you have it on hand

Toppings:
1 cup grated cheese
parmesan cheese as desired
red pepper flakes
soy sauce

In a large, heavy pot, cook onions, carrots, garlic, salt, pepper and dried basil until soft in olive oil and butter adding a touch of water if it begins to stick.

Add red pepper and broccoli and cook a few more minutes. Then add zuchinni, peas and soy sauce. When everything is tender, add scallions and fresh basil or parsley if desired. Stir in pasta and cheese just before serving. (I find it is better mixed in rather than served on top of the pasta).

Season with soy sauce, red pepper flakes and parmesan as desired.

This recipe makes me want to grow a garden! How about you?

Vegan Biscotti

In bowl on Kitchen Aid mixer combine wet ingredients:

 2 1/2 cups cold water

2/3 cups egg replacer (from health food store)

4 cups sugar

1 tbsp vanilla

2 tbsp ground anise seeds (I grind seeds in a coffee grinder)

Then add in dry ingredients:

8 cups flour

4 tsp baking powder

2 tsp baking soda

1 tsp kosher salt

Add in desired goodies:

2 cups dried, chopped fruit

2 cups chopped almonds

1 cup white or chocolate chips

Dough will be sticky. Using flour on board and hands, shape into 7 logs, putting 2 on a greased tray at a time. Bake 375 for 25-30 minutes until bottom gives a hint of turning brown. They will be a smidge under cooked.

Cut into 1 inch strips, giving all the ends to husbands, children, dogs and impatient bakers to hold them over till the finished product. You can see someone already stole the end off this strip. Watch for little sneaky fingers while using knife!

Put the sliced cookies onto a a tray with the cookies cut edges up with air space between cookies. After getting all the logs cut and onto trays, lower the oven temperature to 200. Put them in the oven for their second baking. After 1 hour take out the trays and turn over each cookie so the other side can dry and return them to the oven for another 1 hour. After cookies cool completely (I leave them in the oven over night) store them in air tight containers like a ziplock.

One time we lost a package of these in the trunk of our car. It was months later when we rediscovered them. We ate them. They tasted great! They ship well and last forever. Send them to friends in the service. Put them in your bomb shelter. Bury them in your time capsule! Or you could always eat them with your morning coffee.

Vintage cookies

I found this vintage cookie press for $3.00 today. I remembered my grandmother making these every year and I never cared much for them, but the vintage packaging and knowing my 3 boys would love this kind of  "tool" made it irresistable! So after a very good cleaning and finding a recipe, we were off. They pretty much did it by themselves. Way easier than making sugar cookies, and they didn't loose interest after 5 minutes leaving me with all the work. I would show pictures of the cookies, but, we ate them all! It made alot, too. I think it will be a new Christmas tradition.