It's Peanut Butter Jelly Time

My little sister has always loved peanut butter and jelly. I, however, don't eat it. I didn't when I was little and still won't. I don't like the combination of flavors, nor do I enjoy how sticky and squishy it is. However, these I will actually eat! They're a bit addicting, even though they are very dense. I would suggest keeping 1/2 for your family and giving the rest to another family. Share the love!

Recipe: Peanut Butter and Jelly Bars

Makes: ~ 36 bars

Recipe originated from: Martha Stewart Cookies ( http://www.marthastewart.com/recipe/peanut-butter-and-jelly-bars )

Compliments: A tall glass of milk! And a napkin, because they are pretty messy.

Ingredients:
- 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
- 3 cups all-purpose flour, plus more for pan
- 1 1/2 cups sugar
- 2 large eggs
- 2 1/2 cups smooth peanut butter
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 1 1/2 cups strawberry jam, or other flavor
- 2/3 cup salted peanuts, roughly chopped

Directions:
1. Heat oven to 350 degrees. Grease a 9-by-13-inch pan with butter, and line the bottom with parchment paper. Grease the parchment, and coat inside of pan with flour; set aside. Place butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed until fluffy, about 2 minutes. On medium speed, add eggs and peanut butter; beat until combined, about 2 minutes.
2. Whisk together salt, baking powder, and flour. Add to bowl of mixer on low speed; combine. Add vanilla. Transfer two-thirds of mixture to prepared pan; spread evenly with offset spatula. Using offset spatula, spread jam on top of peanut-butter mixture. Dollop remaining third of peanut-butter mixture on top of jam. Sprinkle with peanuts.
3. Bake until golden, about 45 minutes. Transfer to a wire rack to cool; cut into about thirty-six 1 1/2-by-2-inch pieces.

Now, I used raspberry jelly, but you could use any kind! It took me about 10 minutes standing in front of all the jellies at the store to decide, too. I just love raspberry flavor, so I decided it would mean I might actually eat these. It worked! It's salty and sweet and oh so good. Now, I will say the 'dough' is actually pretty crumbly, so you can't really spread it when you put the last bit on top of the jelly. I ended up flattening pieces out and laying them on top. It's also very crumbly. Careful when feeding to small children- you will have a mess on your hands. However, its a cute idea when you need to bring a dessert to like a picnic. So here is a quick tip that I learned from school- if using the 'creaming method' (aka cream together the butter and sugar) go ahead and throw the vanilla in. It wont hurt the mixture, and you're using Mise en Place (Remember? Everything in it's place!) you can put the vanilla up at the very beginning and don't even have to worry about it! So try these- they're great for the summer. Kind of a cheeky rendition of a child's favorite.

Abby xx

So Hot We'll Melt Your Popsicle

When I ran to the grocery store the other morning to get stuff for scones, I remembered a recipe I had seen in Southern Living the night before. I pulled it up on my phone, and grabbed the stuff I needed for them because I was there at the store anyway. They're a version of a popsicle, but muchhhh better for you than everything you can buy thats loaded with sugar. Perfect for coming home after a long day at the lake!

Recipe: Berry-Banana Freezer Pops

Makes: ~ 4 pops

Recipe originated from: Southern Living, August 2010 issue ( http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=2003446 )

Compliments: Hot sun and cool water

Ingredients:
- 3 cups fresh or frozen berries
- 1/2 cup honey
- 1 cup low-fat vanilla yogurt
- 1 banana
- 10 (2-oz.) pop molds
- Craft sticks


Directions:
1.Bring berries and honey to a boil. Reduce heat; simmer 5 minutes. Strain mixture into a bowl, using a spoon to squeeze out juice and pulp. Discard solids. Cover and chill 30 minutes.
2. Process yogurt and banana in a blender until smooth.
3. Pour into pop molds, alternating with berry mixture. Top with lid, and insert craft sticks. Freeze.

So I used frozen fruit, and I didn't have pop molds, so I bought small plastic punch cups, and used plastic spoons as the stick. To get them to stand up I put the end of the spoon through a piece of plastic wrap first, then stuck the spoon in the mixture and put the plastic wrap around the cup. I think it worked pretty well. I also didn't dirty the blender and just mashed the bananas into the yogurt by hand. They were good, but they melted fairly quickly.. which is why the disposable cup was nice. You could drip into it. They were tart-ish, and the berry part tended to melt faster than the yogurt, but it was good! I think if you need to get rid of frozen berries this is the way to do it. Also, if you are looking for an ice cream like dessert but don't want all the calories, this is a good alternative. I don't know if I'd make them berry again... I would probably do all strawberry or all peach or something so maybe they wouldn't be as tart. But they are pretty! Very summery and cool.

Abby xx

Summer Sunshine, Pour Your Sweetness On Me

I feel like thinking of summertime conjures images of days at the lake/beach, hanging out with friends, and roasting s'mores, with the gooey-goodness marshmallow sugar leaking out the sides. So we made these in class the other day, and I thought it was a really fun and easy recipe. So you will need a candy thermometer, but you can buy those pretty much anywhere. I usually don't like marshmallows, but I did like these. Surprising!

Recipe: Homemade Marshmallows

Makes: ~ 24 - 2 1/2 inch marshmallows

Recipe originated from: joyofbaking.com ( http://www.joyofbaking.com/candy/HomemadeMarshmallows.html )

Compliments: Graham cracker and chocolate bars! They would also be good in the winter with hot chocolate.

Ingredients:
- 1 cup cold water, divided
- 3 - 1/4 oz envelopes (21 grams) unflavored gelatin
- 2 cups sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
- powdered sugar

Directions:
1. Lightly butter or spray the bottom of a 9x13 dish, then line with parchment paper. Sift about 3 tablespoons powdered sugar onto the bottom of the pan (it helps it come off).
2. Place 1/2 cup of cold water into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water and let stand until gelatin softens, about 15 minutes.
3. Meanwhile, in a heavy two quart saucepan, place the sugar, corn syrup, salt, and remaining 1/2 cup cold water. Stir over medium heat until sugar dissolves and the mixture comes to a boil. Cover the saucepan with a lid and let boil for about three minutes to allow any sugar crystals to dissolve from the sides of the saucepan. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to high and boil, without stirring, until the syrup reaches 240 degrees F, about 10 minutes. Remove from heat.
4. With mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high and beat until mixture has tripled in volume and is very thick and stiff, about 10 minutes (looks like thick creme of marshmallow). Add vanilla extract and beat to combine, about 30 seconds longer.
5. Scrape marshmallow mixture into the prepared pan and spread with a damp offset spatula or rubber spatula. The mixture is very sticky so just smooth it out as best as you can. Dust the top of the marshmallow with another 3 tablespoons of confectioners' sugar and let stand, uncovered, at room temperature until set, about 12 hours.
6. Remove the marshmallow from the pan by first running a small sharp knife around the edge of the marshmallow to loosen it from the pan. Invert the pan onto a large cutting board that has been dusted with confectioners' sugar. You might have to use your fingers to help loosen the marshmallow from the pan. Peel off the parchment paper (the marshmallow will be sticky) and dust the top of the marshmallow with confectioners' sugar. Cut the marshmallow into squares using a pizza roller or sharp knife. Dip the cut sides of the marshmallows in additional confectioners' sugar. Shake off excess sugar and store the marshmallows in an airtight container, at room temperature, for up to two weeks.

So whats cool about this recipe is that you can make them flavored! Mine were lemon, so I just used lemon zest and about 1 teaspoon of lemon extract. Be careful about adding any sort of acidic fruit- the acid changes the structure of the sugar crystals. However, chef did make blueberry and strawberry marshmallows! You can add some of the fruit you want to flavor it with (as long as its not lime or lemon) to the sugar mixture on the stove so they break down with it, and then just throw some small diced fruit in right before you pour the hot sugar mixture in to be whipped. It will be naturally colored and flavored! Oh, and delicious. So if you are planning on doing a cookout before summer ends, put together s'mores with flavored homemade marshmallows. Can you imagine how yummy raspberry marshmallow and dark chocolate s'mores would be?

Abby xx

So Many Layers

The reason I love scones is because of the layers. Plain and simple. The delicate taste and dense dough are fun too, but I love how when you bite into a scone you can see and feel all the layers. Now, these are real scones- not the Americanized version. Americans tend to over sugar everything. Scones are supposed to compliment tea, which is delicate itself. They shouldn't overpower anything, really. I had a scone recipe I used several times, but when I bought a new book on clearance at work, I decided to try the scone recipe out. It's fantastic. They're moist but still thick, they rise so very high, and any flavor is a good compliment to them. The best part is you probably always have the ingredients on hand! Today I made blueberry with lemon zest and peach with white chocolate.

Recipe: Welsh Scones

Makes: ~ 16 scones

Recipe originated from: The Modern Baker by Nick Malgieri ( http://www.amazon.com/Modern-Baker-Time-Saving-Techniques-Cookies/dp/B003R4ZIAI/ref=sr_1_1?ie=UTF8&s=books&qid=1280418039&sr=8-1 )

Compliments: This scone is so neutral that you can add nearly anything to flavor it. Try whatever fruit is in season for a breakfast scone. You can also add cheese, nuts, or even meat. Just make sure to cut back on the milk a little if you add a fruit that has a high water content... i.e. blueberries, apples or strawberries.

Ingredients:
- 2 1/4 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 stick unsalted butter, cold
- 1 large egg
- 1/2 cup milk
- 1 teaspoon vanilla

Directions:
1. Preheat the oven to 450 degrees. Combine the flour, sugar, baking powder, cream of tartar and salt in the bowl of a food processor fitted with the blade. Add the butter and pulse until the mixture is mealy but dry and powdery.
2. Invert the bowl of the food processor over a mixing bowl and carefully remove the blade.
3. Quickly whisk the egg, milk, and vanilla together and use a fork to toss the egg mixture into the flour mixture. Continue to toss until all the flour mixture is evenly moistened. (I use my hands to mix it all together!)
4. Gently knead the dough 3 to 4 times, until it is smooth. Divide the dough in half and pat each half into a disk about 6 inches in diameter. Cut each disk into 8 slices.
5. Bake on baking sheet lined with parchment paper for 12 to 15 minutes until a very deep golden brown.

Now, if you make round scones like I did then only bake them 8 to 10 minutes. Also, if you're adding fruit or cheese or anything, add that right after you dump the flour mixture into another bowl, before you add the wet ingredients. That way it incorporates more fully. Ta-da! Fresh Welsh scones! I always dust mine with sugar right when they come out of the oven.

After talking with a friend at work this week, I've decided to talk about 'Mise en Place' (said 'mees on plaz'). It's a French term that literally means 'everything in it's place'. We use it in the kitchen to mean that you have everything ready before you start the recipe. So, for instance, I will mise out all the flour, sugar, etc etc and have it in seperate bowls so that all I have to do is dump the milk, egg, and vanilla mixture into the flour mixture. You also preheat the oven, prepare the baking sheet, and have any bowls/whisks/rolling pins out and ready. It lets you make sure you can put away all the spare ingredients, and only have out what you need. So when I made these scones, the only things on the counter were a measuring cup with 1/2 cup milk, 1 egg, and 1 tsp vanilla already mixed, a Cuisinart with the dry ingredients and butter ready to go, the bowl I was mixing in, my fruit, biscuit cutter, bench flour, rolling pin, and finally my prepared pan. You work more efficiently this way. It's less clean-up in the end, and you're not rushing around grabbing ingredients as you go along. You miss less steps/ingredients with Mise en Place. That way, while you're baking off your scones, you can wash the bowls, measuring cup, etc etc and then you are pretty much done cleaning when your scones come out of the oven. Work faster, work cleaner, work more efficiently. Chefs are notorious for taking short cuts and being lazy. If there is an easier way to do something, they'll do it. This is faster and easier. So try Mise en Place. You won't be as tired or dirty when you finish cooking!

Abby xx

Everybody Knows A Little Place Like Kokomo

Growing up the Beach Boys were my favorite band. Period. We have numerous recordings of me singing 'Surfin' Safari' and 'California Girls' (with an 'i', rather then Katy Perry's version that uses a 'u'). My mom worked for a local radio station as an auditor when I was about 6 and I still remember getting to go into the giant room that held all the tapes (yes, that long ago). The radio guy would let me pick out the next song to play, and I always chose the Beach Boys. However, I don't think I ever fully appreciated their song 'Kokomo' until I traveled with my family to the Florida Keys several Decembers ago. The HGTV Dream Home was located in Islamorada, which is about half way between Key Largo and Key West. Since missing out on touring the Dream Home in Tyler, TX several years before, we promised we would tour the next one located anywhere near where we were living. In a spur of the moment idea, we decided to drive down for a weekend. Only a few weeks before Christmas, we headed down South on a Friday after work. The weather couldn't have been more perfect, and it was one of the best family trips I can remember. Staying Friday in Key Largo, and Saturday in Key West we ate at several restaurants that claimed to serve 'The Keys best Key Lime Pie'. Of course we had to try them all! However, it wasn't until we got home and I was telling my coworkers about all these great pies that I actually learned of the best Key Lime Pie recipe. Theresa, one of my coworkers, passed along a really simple recipe that blew all of the others out of the water. The secret? Ginger Snaps. It's as if the steel drums and saxophone from the famous song start playing as soon as you take a bite.

Recipe: Key Lime Pie

Makes: 1 pie

Recipe originated from: Theresa Murley

Compliments: A tropical drink and palm tree.

Ingredients:
crust
- ½ cup graham cracker crumbs (about 6 crackers)
- ½ cup coconut
- ½ cup dried ginger snap cookie crumbs
- 1/3 cup melted butter
filling
- 3 egg yolks
- 1 (14 oz) can sweetened condensed milk
- ½ cup key lime juice(about 12 key limes)


Directions:
to make the crust:
1. Combine together dry ingredients.
2. Pour butter over dry ingredients, and press into pie pan.
to make the filling:
1. Preheat oven to 350°. Combine all ingredients.
2. Pour filling into the crumb crust.
3. Bake for 10 minutes. Cool for several hours in refrigerator.

So there you have it! The crust is what puts it up and above. It's simply amazing. So use fresh limes if you can find them, but be aware that it's a bitch to squeeze them all. I usually use bottled Key lime juice, and it's just as good. You can find it in almost every grocery store, usually on the aisle with the juices. I also always use the ginger snaps that come in the brown paper bag.. I can't remember the brand, but they are on the cookie aisle. A funny story about Key limes, actually. One afternoon my best friend calls me and tells me she is craving Key Lime Pie, but not the frozen kind. She wants to make it, but can't find Key limes. Can she just use regular limes? I had to explain that the flavor of Key Lime Pie comes from the limes. Good times.

So I have about 4 cookbooks on my radar right now. Hello, Cupcake!, What's New, Cupcake?, Classic Southern Desserts, and The Flavor Bible. Obviously I can't buy them all at once, but I am going to try and get them all in the next couple of months. Even with my employee discount at work trying to buy all four would be outrageous. The Flavor Bible is around $40 on its own!

I'm currently on the hunt for a good pimento cheese recipe. I'll let you guys know how that one goes.

Abby xx

Pep Pep Cheerio!

Since the last post was so American, I think this will be a nice change of pace. I made tea flavored cupcakes to honor those sexy Brits... which are delightful. I made these today for a Mystery Basket in class (which also included Chayote squash, Lychee fruit, tarragon, and chili pepper), so the photo isn't of the cupcakes, but rather the table at school. You can see the cupcakes that I just pulled out of the oven, as well as the Chayote and blueberry bread I made. (In case anyone else is interested, I also made dried cherry and tarragon scones, topped with honey and chili whip cream and then a roasted Lychee and Melba dessert soup). On to the recipe!

Recipe: Earl Grey Cupcakes

Makes: ~ 12 cupcakes

Recipe originated from: Bon Appetit website ( http://www.bonappetit.com/blogsandforums/blogs/badaily/2010/05/the-winner-earl-grey-cupcakes.html )

Compliments: These are so light, so maybe a heavier black tea, or lemonade.

Ingredients:
for the cupcakes:
- 1/2 cup 2% reduced-fat milk, at room temperature
- 4 Earl Grey teabags
- 8 tablespoons unsalted butter, at room temperature
- 1 cup plus 2 tablespoons granulated sugar
- 1/2 teaspoon almond extract (optional)
- 2 large eggs, free-range or organic
- 3/4 cup plus 2 tablespoons self-rising flour
- 3/4 cup plus 1 tablespoon all-purpose flour

for the frosting:
- 8 tablespoons unsalted butter, at room temperature
- 1/4 cup 2% reduced-fat milk, at room temperature
- 1 teaspoon pure vanilla extract
- 4 1/4 cups confectioners' sugar, sifted
- Few drops of food coloring (optional)


Directions:
to make the cupcakes:
1. Preheat the oven to 350 degrees F and line a 12-cup muffin pan with cupcake liners.
2. Heat the milk in a saucepan over medium heat until it just begins to boil. Remove from the heat and add the teabags. Cover and leave to infuse for about 30 minutes, then discard the teabags.
3. In a large mixing bowl cream the butter and sugar until the mixture is pale and smooth, which should take 3-5 minutes using an electric hand mixer. Add the almond extract, if using, and the eggs, one at a time, mixing for a few minutes after each addition.
4. Sift the two flours together into a separate bowl. Add one-third of the flours to the creamed mixture and beat well. Pour in one-third of the infused milk and beat again. Repeat these steps until all the flour and milk have been added.
5. Carefully spoon the mixture into the cups, filling them about two-thirds full. Bake in the oven for about 25 minutes until slightly raised and golden brown. To check they are cooked, insert a wooden skewer in the center of one of the cupcakes - it should come out clean.
6. Remove from the oven and leave the cupcakes in the pan for about 10 minutes before carefully placing on a wire rack to cool.
to make frosting:
1. In a large mixing bowl beat the butter, milk, vanilla extract, and half the confectioners' sugar until smooth - this can take several minutes with an electric hand mixer. Gradually add the remainder of the confectioners' sugar and beat again until the buttercream is smooth and creamy.

DISCLAIMER: I did NOT make this icing. I made an Italian Meringue buttercreme with lemon zest and lemon extract that I dyed yellow. Then I piped the icing on and used yellow dusting sugar to top it all off. I think next time I would make the icing lilac colored. But make sure whatever you do, add a little lemon zest to the icing. It makes it it seem that much more tea-like. I think next time I'll do a crème fraiche filling to imitate the milk the Brit's put in their tea. Not much, but just a little dollop in the middle, so when you bite into the cupcake it's nice and creamy. I'll figure out how to do that and post the updated recipe later. So now we have a good American and British recipe!

Abby xx

Nothin' More American...

... than pink lemonade in the summer. Well, actually, I can think of several things that are 'more American', but I think pink lemonade is pretty American. These cupcakes are sweet too, but not as sweet as the french toast cupcakes. No better timing for these than right before the hottest month of the year- August. And no bad mouthing August! It is my birth month, afterall. Oh, and same goes for this picture- taken before my cool new program on my phone.

Recipe: Pink Lemonade Cupcakes

Makes: ~ 8 cupcakes- DOUBLE THIS RECIPE!!

Recipe originated from: Cast Sugar Blog ( http://castsugar.blogspot.com/2007/10/pink-lemonade-cupcakes.html )

Compliments: Well... I think these are pretty good stand alone.

Ingredients:
for the cupcakes:
- 1 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- Pinch salt
- 1/2 c. granulated sugar
- 1/4 c. vegetable oil
- 2 egg whites
- 1/3 c. thawed frozen Pink Lemonade Concentrate
- 1/4 c. buttermilk
- 2 or more drops red food coloring
for the frosting:
- 3 c. + 3 Tbsp. confectioner’s sugar
- 1 stick unsalted butter at room temperature
- 1/8 tsp. salt
- 2 Tbsp. pink lemonade concentrate
- Red food coloring

Directions:
to make the cupcakes:
1. Preheat oven to 350 F. Line muffin pan with liners.
2. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.
3. In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth. Add just enough food coloring to turn the batter a light shade of pink.
4. Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
to make the frosting:
1. Add the butter, confectioner’s sugar, salt, lemon juice, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Pipe or spread onto cooled cupcakes.

Now, I'll admit- the icing is kind of a funny flavor on its own. But it's better when it is on the cupcakes! I piped mine on, and then added pink sanding sugar. I think they turned out quite cute! Plus they are very pink. How can you go wrong when pink is involved?

Abby xx

How to Toast a Frenchmen's Cup of Cake

That title comes from my very creative sister, who also happens to adore french toast. Also, the picture was taken before I started using my new program, so it looks a little different. Sorry!

So these cupcakes are SWEEEEEEET, but delicious. They actually taste like french toast. It's bananas. I'm not crazy about french toast myself, but people who like it tell me these are wonderful. There are 3 parts to the cupcake (the cupcake itself, the maple 'icing', and then the actual frosting). They seem intimidating, but try them! Once you get started you'll see they just look like so much to do, but it's just because there's more parts than normal.

Recipe: French Toast Cupcakes

Makes: ~ 16 cupcakes

Recipe originated from: cupcakerehab.com ( http://cupcakerehab.com/2010/06/thank-you-2/ )

Compliments: This is not necessarily a compliment, but an advisory. THESE ARE EXTREMELY SWEET! Plan on eating it over a period of time. Try and shove one of these babies down in 5 minutes may lead to diabetes.

Ingredients:
for the cupcakes:
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup sugar
- 1/2 cup unsalted butter, melted and then cooled
- 2 eggs
- 1 tsp maple extract
- 1/2 cup milk

for the maple icing:
- 2 2/3 cups confectioners’ sugar
- 3 to 4 tablespoons milk
- ½ teaspoon maple extract

for the cream cheese frosting:
- 4 oz. cream cheese at room temperature
- 1/2 cup unsalted butter, at room temperature
- a pinch of salt
- 2 & 1/4 cups confectioners sugar, sifted

Directions:
to make cupcakes:
1. Preheat oven to 350 degrees and line baking pan with paper liners.
2. Mix together flour, baking powder, cinnamon and salt in a small bowl.
3. In a large bowl, whisk together butter, sugar and eggs until smooth. Make sure the butter is cool or you’ll have scrambled eggs.
4. Whisk in maple extract and then alternate between whisking in flour mixture and milk. Make three additions of flour mix and two of milk. Beat until smooth.
5. Scoop batter into prepared pan and bake 20-25 minutes until golden brown and tops spring back when lightly touched.
6. Cool the cupcakes on a rack for 10 minutes, then remove from pan and cool completely.
to make maple icing:
1. In a small bowl, combine confectioners’ sugar and 3 tablespoons milk; stir well.
2. Add additional milk to reach desired consistency. Stir in maple extract.
to make cream cheese frosting:
1. In a bowl, with your electric mixer on medium high speed, beat together cream cheese, butter and salt until creamy. With mixer on low speed, make 1/2 cup additions of sugar and beat until light and fluffy. Increase the speed of your mixer between each addition.

So there you have it! So after the cupcakes cool, use a spoon and artfully (or in my case, goop-fully) place a glob of the maple icing- which should be runny!!- on the cupcake and let it slowly spread. I then piped my icing on, after dyeing it yellow. I thought it was a nice sunny touch. You can just spread it on if you can't/don't have the time to pipe.

I hope you guys enjoy this recipe! I was told I was a 'genius' and it was 'the best cupcake I've ever eaten' when I made these to take up to work. I'd say thats a job well done!

Abby xx

The Mushier the Better

So as I pad into the kitchen this morning to make my toast- what do I spy? Over-ripe bananas! I mean, these things are pretty much mush at this point. Perfect! I go look over some of my favorite recipes, and decide to go for banana bread. I've made so many muffins/cupcakes recently that I thought a loaf would be a nice change of pace. This recipe that I use is great because it's so basic. You nearly always have the ingredients on hand (the bananas being the thing you probably won't have), and it's so simple it's really fun to play with. You can add nearly anything and it's delicious.

Recipe: Banana Banana Bread

Makes: 1 loaf

Recipe originated from: Allrecipes.com ( http://allrecipes.com/Recipe/Banana-Banana-Bread/Detail.aspx )

Compliments: When you cut a piece stick it in the microwave for a few seconds to get it warm. Honestly it doesn't need any butter or honey on it because it's so moist as is, but if you want to make it dessert then try that.

Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 eggs, beaten
- 2 1/3 cups mashed overripe bananas

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

So this time I added grated chocolate (probably about 8 oz), a handful of raisins, and made a streusel topping (1/4 cup flour, 1/3 cup brown sugar, 1/4 cup chopped nuts, 2 tbsp butter cut in). It's really yummy. Oh, and I used 6 bananas. I usually don't measure out the mush, but just use what I have. It's not necessarily how many bananas you have, but how ripe they are. Sometime you can buy a bag of brown bananas at the store for a discounted price. Get them! They have tons of flavor and can be frozen to store! That way when you want to make banana bread or banana turnovers or banana ice cream or bananas foster you can just pull out how many you need and let them defrost for 15-20 minutes. Then you're set to go!

Abby xx

He's Popeye the Sailor Man

I used to watch Popeye all the time when I was little. I never understood why Olive stayed with a one eyed man, especially since he seemed so much older than her. I digress.

Since last time I decided to be selfish and post a Martha recipe that I doubt many would like, I decided to post a recipe that was requested this time. Artichoke and Spinach Dip. Hence the title of the post. It's warm and gooey and perfect on any kind of chip or cracker. It's great to throw together the night before and just stick in the oven right before you need it.

Recipe: Spinach and Artichoke Dip

Makes: 12 servings

Recipe originated from: Allrecipes.com ( http://allrecipes.com/Recipe/Hot-Artichoke-and-Spinach-Dip-II/Detail.aspx )

Compliments: I love bagel chips with this dip. You can put a huge scoop of it on the thick, bread like chip and sufficiently stuff your face.

Ingredients:
- 1 (8 oz) cream cheese
- ¼ cup mayonnaise
- ¼ cup grated parmesan cheese
- ¼ cup grated Romano cheese
- 1 clove garlic, peeled and minced
- ½ teaspoons dried basil
- ½ teaspoons garlic salt
- 1 (14 oz) canned artichoke hearts, drained and chopped
- ½ cup frozen chopped spinach, thawed and drained
- ¼ cup shredded mozzarella cheese
- ¼ cup sour cream


Directions:
1. Preheat oven to 350º. Lightly grease small baking dish.
2. In a medium bowl, mix together cream cheese, mayo, all three cheeses, garlic, basil, garlic salt, and sour cream.
3. Gently stir in artichoke hearts and spinach.
4. Transfer the mixture into prepared baking dish. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

So I usually make this in a glass pie dish. It works beautifully. You can't go wrong with this recipe if you need something quick and easy to take to a party. TRY IT! Even if you don't like artichokes. I promise it's so delicious that you won't even notice them.

Now I will tell you guys a few things you probably don't really care about but that I'm excited about so I feel the need to post them on the internet.
1. I bought a new baking book today. For $4. Yes. I have connections. They're called 'employee discount'. Hopefully I can give a few of the recipes a whirl soon.
2. I'm listening to Christmas music. This makes me very happy. But then I get a little sad because I think of how far away the Christmas season is. The only thing I can do is plan what recipes I'll make this year and listen to Christmas music to cheer myself up. It's a vicious cycle.
3. This is really more of a question than something I need to tell you. Ok, are you telling your friends about my blog? Now it's my turn. TELL THEM. There. I filled my quota of telling you something.

Now go eat your Spinach and Artichoke dip like good little sailors.

Abby xx

If She Doesn't Teach It, I Don't Need to Know It

You knew it was coming. You couldn't have not known. I've been waiting, trying to decide which recipe to impress you with. I stressed over disrespecting her by posting a recipe that isn't on her website for general knowledge, but rather in a book that you should buy to get. Pouring through one book led to me spending several hours catching up on all her books that I own (which happens to be 8).

Martha Stewart has all my admiration. I think that her brand is brilliant. I honestly mean if she doesn't teach it, then I don't need to know it. She covers all the things I want to be good at: cooking, cleaning, organizing, gardening and crafting. Her books/magazines/tv shows/collections encompass all of my interests. If I could do half the things she teaches I would be exactly where I want to be. If you ever doubt about a gift to get me look no further than Martha. If it has her name on it, I'm sure I need it.

Ok, back to matters at hand. The recipe. Honestly I stressed about this. I didn't initially want to post anything that is in one of her cookbooks, lest her legal team come after me (ha, as if there's someone besides me who reads this), but after realizing I own 8 of her books, subscribe to her magazine, and always request Martha products for holidays, I think she can lend me one recipe. I ended up deciding on a cookie that I love. I don't care if no one else likes it, but this is my cookie.

Recipe: Chocolate Mint Sandwiches

Makes: 3 dozen cookies

Recipe originated from: Martha Stewart's Cookies Cookbook (page 284). Honestly, this book is amazing. Get it if you don't already have it. I love her Cupcakes cookbook too, but I feel like this one gets more use. You can get it for $8 on Amazon. How could you say no?

Compliments: A hot summer night filled with fireflies or a cold winter night filled with firelight.

Ingredients:
for the cookies:
- 1 cup unsweetened Dutch-processed cocoa powder
- 1/2 cup plus 2 tablespoons all purpose flour
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1 large egg
- powdered sugar for work surface

for the ganache:
- 1/4 cup heavy cream
- 6 oz semisweet chocolate, finely chopped
- 3/4 teaspoon pure peppermint extract

for the glaze:
- 6 oz semisweet chocolate, finely chopped

Directions:
1. To make cookies: Whisk together cocoa powder and flour in a bowl. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy- about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour.
2. Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with powdered sugar. Roll out dough to 1/8 inch thick. Cut out cookies using a 2-inch round cookie cutter; space 1/2 inch apart on baking sheets lined with parchment paper. Repeat with remaining scraps of dough. Bake cookies until firm, 10 to 12 minutes. Let cool completely on sheets on wire racks.
3. Meanwhile, make ganache: Place chopped chocolate in a large bowl. Bring cream to a boil in a small saucepan over medium-high heat. Once cream has come to a boil, pour over chopped chocolate. Let sit for 30 seconds, then stir with spatula until chocolate is melted and smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes.
4. Spoon 1 teaspoon ganache onto the bottom of one cookie; sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.
5. Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly. Dip one flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate sides up, on wire racks set over baking sheets. Refrigerate until set, about 15 minutes. Store in an airtight container.

So they take a while, but to me they are totally worth it. Homemade thin mints. Freeze them and they're perfect. Makes me wish Christmas was here in less than 159 days.

Abby xx

Spoom Spoom Pow

So this is an unusual recipe that we made at school. It has many parts and can take a while, but it is really delicious. You need to make Italian meringue to fold into it, but the end result is a really impressive frozen treat that is sweet and tastes like champagne.

Recipe: Champagne Spoom

Makes: 2 1/2 qt

Recipe originated from: School, more specifically 'On Baking' ( http://www.amazon.com/Baking-Textbook-Pastry-Fundamentals-2nd/dp/0131579231/ref=sr_1_1?ie=UTF8&s=books&qid=1279478272&sr=8-1 )

Compliments: Fresh fruit, like peaches or raspberries would be delicious.

Ingredients:
- 14 oz sugar
- 14 fl oz water
- 2 oz corn syrup
- 8 fl oz whole milk
- vanilla bean, split
- 24 fl oz champagne or sparkling wine
- 12 oz Italian meringue

Directions:
1. Combine the sugar, water, glucose, milk and vanilla bean in a saucepan. Boil 1 minute, then chill.
2. Combine the champagne with the chilled base syrup. Remove the vanilla bean.
3. Pour the mixture into the container of an ice cream machine and process according to the manufacturer's directions.
4. Fold the Italian Meringue into the sherbet as soon as it's churned, but still soft enough to stir. Pack it in a storage container and freeze until firm.

A little labor intensive, but the end result is so impressive and delicious that it's worth it after all is said and done. The hardest part of all of this is the Italian meringue.. which is a challenging recipe, but a really useful trick to know. Here is the recipe:

Recipe: Italian Meringue

Makes: 1 lb 7 oz

Recipe originated from: School, more specifically 'On Baking' ( http://www.amazon.com/Baking-Textbook-Pastry-Fundamentals-2nd/dp/0131579231/ref=sr_1_1?ie=UTF8&s=books&qid=1279478272&sr=8-1 )

Compliments: Butter! It may sound crazy, but if you make Italian meringue first, and beat butter in it makes the most amazing buttercreme icing. It's sweet and fluffy and light and perfect.

Ingredients:
- 13 oz sugar
- 2 oz corn syrup
- 3 fl oz water
- 8 oz (about 8 whites) egg whites, room temp

Directions:
1. Place 12 oz of the sugar in a heavy saucepan with the corn syrup and water. Attach a candy thermometer to the pan and bring the sugar to a boil over high heat.
2. Place the egg whites in the bowl of a mixer fitted with the whip (whisk) attachment. As the temperature of the boiling sugar approaches 220 degrees, begin whipping the egg whites. When the whites form soft peaks, gradually add the remaining 1 oz of sugar. Reduce the mixer speed and continue whipping.
3. When the sugar reaches the soft ball stage (240 degrees), remove it from the heat. Pour it into the whites, with the mixer running at a high speed. Pour in a steady stream between the side of the bowl and the beater. Once all the sugar is incorporated, whip 1 more minute at high speed, then reduce to medium speed and whip until the meringue is cool.

The secret to this recipe is TIMING TIMING TIMING! You need the egg whites to be at the right place when the sugar on the stove is at the right temp. It's hard. I've made this recipe around 12 times, and I still have trouble sometimes. I have found it's better to wait until the temperature gets closer to 230 degrees to start the egg whites. Remember- it's easier to hold the sugar at the right temp than it is to hold the egg whites! If you need to hold the sugar then just turn the heat down when it gets close to 235 degrees. I'll warn you- it takes FOREVER to get it all the way to 240 degrees. And by forever I mean like 15 minutes. However, once you get this recipe right, you'll use it all the time. I can't even tell you how amazing the icing is. Plus, it's great as meringue because it doesn't weep as easily as French meringue (whipping egg whites and browning them in the oven) because it is actually cooked. And since it's cooked it's safe for pregnant women too. It also can be folded into custards and sorbets to make a nice "still-frozen" (not churned in an ice cream maker)dessert.

So try both recipes when you really want to impress! People will be amazed when their mouths start watering just from the sight!

Abby xx

On a Roll

Since I've already done one cookie recipe I'll begrudgingly give this one up too, I suppose. This is probably my most successful cookie, although any of you could have found it online. Any time I make these I get the best compliments. I'm not big on sugar cookies, but Snickerdoodles have my heart. They have that extra yummy aftertaste from the cream of tarter, and rolling them in cinnamon-sugar makes them perfectly sweet (Do you get the title now? On a ROLL? You roll the cookies in cinnamon-sugar?? HA!). Interesting story- there are several people I know who had never heard of Snickerdooles! Actually all of them are from Florida. I made them for work and for bible study while living there and none of them knew what they were. Don't worry- I converted them. Strange, though, don't you think?

Recipe: Mrs. Sigg's Snickerdoodles

Makes: about 4 dozen cookies

Recipe originated from: Allrecipes.com ( http://allrecipes.com/Recipe/Mrs-Siggs-Snickerdoodles/Detail.aspx )

Compliments: Coffee! These are great 'after dinner coffee and cookies' cookies.

Ingredients:
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 1/2 cups white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon


Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.

I usually just make my own cinnamon-sugar and don't use the last 2 measurements. And same as the last cookies- keep these in the fridge between baking times! In fact, before you even start to roll them, stick it in the fridge while you clean up for 15 minutes. Then you can have a clean kitchen and firm dough!

Abby xx

A Balanced Diet is a Cookie in Each Hand

So I'm pretty sure every family has a version of this cookie, but we call ours 'Urban Legend Cookies'. Usually the background story is something like a women tries a cookie at a great restaurant and asks for the recipe. The waiter tells her she can buy it and it costs 'two-fifty' or 'three-fifty', etc etc. She thinks it's $.2.50, but it's actually $250, and she can't get her money back, so she sends the cookie recipe to everyone she knows to get revenge. Unfortunately, the story that goes along with it isn't true, but the cookie is AMAZING. It is a bit time consuming, but 100% worth it!

Recipe: Urban Legend Cookies

Makes: about 5 dozen cookies

Recipe originated from: My grandmother, however it's all over the internet

Compliments: Milk. When these are straight out of the oven you can not resist them. The smell is intoxicating and the look of them make your mouth water.

Ingredients:
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 ½ cups rolled oats
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
- 4 oz milk chocolate, grated
- 1 ½ cups chopped walnuts (optional)


Directions:
1. Preheat oven to 375º
2. In large bowl, cream together butter and sugars. Beat in the eggs one at a time, and then stir in vanilla.
3. In a separate bowl, mix together flour, oats, salt, baking powder and soda. Stir dry ingredients into creamed butter and sugar.
4. Add chocolate chips, grated chocolate and nuts.
5. Drop by rounded teaspoons onto un-greased cookie sheets. Bake for 6 to 8 minutes in the preheated oven.

The grating of the chocolate usually takes a while, and it will get all over your hands, but it's worth it. It makes ribbons of chocolate that run through the whole cookie. Also, the first time I made this recipe on my own (I was probably about 11 while visiting my grandparents vacation home in Kentucky) I didn't realize you were supposed to put the oats in a Cuisinart and make then into a flour like powder, so I just dumped them all in. We ended up liking the cookies that way better, so it stays that way in my recipe. These cookies work much better as small cookies, rather than large, and they stay pretty round. Make sure to refrigerate the dough between baking! Otherwise it gets mushy and runny. Just stick the mixing bowl in the fridge and only pull it out to put cookies on the cookie sheet. I know 5 dozen seems like a lot, but they really are little and they are so delicious they won't last that long.

Abby xx

All The Goodness, Without Sticking to the Roof of Your Mouth

Peanut Butter Pie. This recipe is probably the most well-used recipes in my family. I know my sister could make it with her eyes closed. It's SO EASY and beyond good. Plus, it's so rich that a small slice is enough, meaning that you can serve it to a crowd. It's good any time of the year, and you can whip it up at the last minute if you need to.

Recipe: Peanut Butter Pie

Makes: 1 pie

Recipe originated from: My mom

Compliments: This pie is extremely rich, so a glass of milk to help it go down is a good idea.

Ingredients:
- 1 chocolate crust (we usually use Oreo)
- 1 (8 oz) package softened cream cheese
- 1(14 oz) can Eagle Brand condensed milk
- ¾ cup peanut butter
- 3 tablespoons lemon juice
- 1 teaspoon vanilla
- 1 (4 oz) container Cool Whip
- 1-2 teaspoons chocolate syrup


Directions:
1. Beat cream cheese until fluffy in large bowl.
2. Add in Eagle Brand and peanut butter; beat until smooth. Then stir in lemon and vanilla.
3. Fold in thawed Cool Whip.
4. Turn into crust.
5. Drizzle syrup over top, gently swirling into pie.
6. Chill until set.

See? EASY! It's really delicious too. If you want to make it more of a homemade treat then make the crust as a graham cracker crust with chocolate graham crackers, and homemade whip cream. People will be so impressed that you made this with only 8 ingredients. Try it for your next family get together!

Abby xx

This Sh*t is Bananas (B-A-N-A-N-A-S)

My cousin was actually the one who made this recipe, but I had to share it. It's Southern Living's 'Grown-up Banana Pudding Ice Cream'. It was some of the best ice cream I've ever eaten... and this is coming from someone who isn't crazy about homemade ice cream. In fact, I never eat homemade ice cream. I really don't like the consistency, and I really hate how it melts so quickly. But this one- WOW. We ate it last night and everyone was ooo-ing and ahhh-ing over it. TRY THIS RECIPE. It could win contests. It's a little labor intensive (ok, really labor intensive) but its totally worth it. Basically, read the WHOLE recipe before you decide to make it, because it has to set up for at least 8 hours before you can churn it!

Recipe: Grown-up Banana Pudding Ice Cream

Makes: about 1 quart (double it!!)

Recipe originated from: Southern Living, July 2010 issue ( http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1997570 )

Compliments: It needs nothing. This stuff is amazing.

Ingredients:
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups milk
- 1 cup heavy whipping cream
- 1 egg yolk
- 1 1/2 teaspoons vanilla bean paste (vanilla extract works too!)
- 3 medium-size ripe bananas, cut into 1/2-inch slices
- 1/3 cup firmly packed light brown sugar
- 1 tablespoon butter
- 2 tablespoons banana liqueur, divided (banana extract works too!)
- 1 cup coarsely crumbled vanilla wafers


Directions:
1. Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.
2. Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly. Whisk in vanilla bean paste. Cool 1 hour, stirring occasionally.
3. Meanwhile, preheat oven to 400°. Combine bananas, brown sugar, butter, and, if desired, 1 Tbsp. banana liqueur in a 2-qt. baking dish. Bake 20 minutes or until browned and softened, stirring after 10 minutes. Let cool 30 minutes.
4. Coarsely mash banana mixture; stir into cooled cream mixture. Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.
5. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and time may vary.) Before transferring ice cream to an airtight container for further freezing, stir in vanilla wafers and, if desired, remaining 1 Tbsp. banana liqueur.

I can't even describe how good this is. It really tastes like banana pudding, but with a kick. It's the perfect hot weather treat.

Abby xx

It's All About the Loin

I told you that I take a crack at savory every once and a while! This pork loin recipe is to DIE for. The meat is so tender and juicy, and it's tangy but satisfyingly, light but bold all at once. It's kind of my 'well-we-need-to-plan-a-good-dinner-because-it's-Christmas-Eve-but-we'll-be-doing-so-many-other-things-I-don't-have-time-to-make-a-gourmet-meal' kind of recipe. You throw it in the oven, and only worry about it for the last 30 minutes. Plus, it makes your house smell great.

Recipe: Herb Roasted Pork

Makes: 5 lbs boneless loin

Recipe originated from: Allrecipes.com ( http://allrecipes.com/Recipe/Herb-Roasted-Pork/Detail.aspx )

Compliments: I usually do au gratin potatoes, mashed potatoes, or sweet potatoes with this guy. It's also really good with rice, because you can keep some of glaze and use it as a sauce on the rice. Also, try it with succotash (I'll put the recipe I use for this up sometime) to make it a little more summer-y. Asparagus is also really fun with it.

Ingredients:
- 1 teaspoon rubbed sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 clove garlic, crushed
- 1 (5 pound) boneless pork loin
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/4 cup vinegar
- 1/4 cup water
- 2 tablespoons soy sauce

Directions:
1. Preheat oven to 325 degrees F.
2. In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
3. Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 150 degrees F (65 degrees C), depending upon your desired doneness.
4. Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, let rest for 15 minutes, and serve.

Now, I never measure out the sage. I just kinda add sage to the pork until I think it looks good [Random note- stock up on rubbed sage a couple of weeks before Thanksgiving! We use it in our stuffing, and sadly realized we didn't have enough for the stuffing this past Thanksgiving, so my Aunt sent my cousin, sister and me on a wild goose chase for rubbed sage. They didn't have it ANYWHERE. Claire eventually stole some from an old lady!]. Same with the salt and pepper. And you HAVE HAVE HAVE to let the pork rest after it gets out of the oven so that all the juices have time to settle. You don't want to cut into it and have all the good stuff come pouring out of it!

Try this recipe- it's affordable but a knock 'em out of the park kind of dish. Throw on some rice for the last thirty minutes while you're glazing, and while the pork is resting grill some asparagus with shredded parm on the stove top and you'll feel like a real chef!

Abby xx

The Power of Curd

Hello. My name is Abby, and I'm a curd addict.

No, but really, I decided to start this blog to kind of document different recipes I've tried... whether they are unsuccessful or wonderful, I thought it would be fun.

It's not going to be anything fancy, and definitely not anything that I've made up, just good ole home cooking. I get recipes from all over- school, the internet, family members, magazines, etc etc. I'll try and give tips and just generally pick recipes anyone can make. As a disclaimer, I will say that some of the recipes are done in weight rather than measurements. A kitchen scale is extremely handy and you can get them for around $15 at someplace like TJMaxx or Ross. It only needs to go up to around 8 lbs. And I'll admit, pastry and baking is my forte, so that's what most of these recipes will be. But I do give savory a whirl every once in a while! I'll try and do a new post every week, and would love to hear suggestions of foods to try. Eventually I hope to add pictures, but that may not be for a little while. This is just a good way to get recipes out there.

So here we go! I thought it would make the most sense for me to start with a curd recipe.. after all, that is what I love making the most!

Recipe: Lemon Curd

Makes: about 1 lbs

Recipe originated from: School- specifically the book 'On Baking'( http://www.amazon.com/Baking-Textbook-Pastry-Fundamentals-2nd/dp/0131579231/ref=sr_1_1?ie=UTF8&s=books&qid=1278990444&sr=8-1 )

Compliments: Curd is great for anything! You can fill pies and tarts, cakes and muffins. You can spread it on toast for a bright morning snack, or blend it with Italian Meringue and freeze it to make a delicious, refreshing dessert. I swear, curd is the only custard I will eat because of how fabulous it is.

Ingredients:
- 4 oz lemon juice
- 6.5 oz granulated sugar
- 2 tablespoons lemon zest
- 2 eggs
- 6 oz unsalted butter, cubed
- Ice bath (a bowl bigger than your saucepan full of ice)

Directions:
1. Combine the lemon juice, 3 oz of the sugar, and zest in a saucepan. Bring to a boil.
2. Place the eggs and remaining sugar in a bowl. Mix well without adhering ( basically don't whip the eggs into a frenzy!)
3. Temper the egg mixture with one-quarter of the boiling juice. Add the remaining juice and return to the stove. (Tempering basically keeps the eggs from scrambling.. no one wants a lumpy curd! Slowly add part of the hot sugar, lemon, and zest mixture while constantly stirring the eggs. Doesn't take it very long to work.)
4. Bring the mixture of a boil with whisking vigorously. Continue mixing and boil for one minute.
5. Remove from the heat and chill over an ice bath until the mixture cools to 120 degrees.
6. Add the butter in 5 parts, beating well with a spatula after each addition.
7. Strain into bowl and refrigerate immediately

Now, honestly, I kind of breeze over numbers 5 and 6. I put the saucepan on an ice bath as soon as I pull it off, but it tends to be too cool to add the butter in 5 parts after cooling that much. I usually put it on the ice bath until it is warm, but not hot, then pull it out of the bath and add the butter in 5 parts while it is just sitting on the counter. If you can't get your butter to incorporate, you can put your saucepan into some hot (but not boiling) water. Take it out immediately after the butter is all mixed in. It should have a thick, but still runny consistency. You can substitute almost any fruit juice instead of lemon, but you will have to reduce your sugar with fruits like strawberries and raspberries, and always keep a little citrus in the mixture. Even .5 oz of lemon in passion fruit will keep the citrus-y bite we all love.

I hope you enjoy this recipe as much as I do (I can honestly say I make it almost every class period), and you come to realize the power of curd!

Abby xx