Amy Ruth

There is a whole lot of “stuff” that goes on daily.  At times it occurs to me, “what a great opening line for a post on my forlorn blog.”   There in lies the question.  What does inspire you?  What makes you feel strong enough about a feeling or a thought to actually sit down and write a complete sentence, let alone an entire paragraph.   Let’s take that a step further.  I can come up with clever ideas to hopefully perk your interest (operative word is hopefully) enough to read maybe the first paragraph.  I really am attracted to smashing photos.   I don’t know about you but I have a short attention span and so the photos are really something necessary to keep me on the page.   Let’s face it.  Time is short and experts say content is the end all to driving traffic to your site.  If that is your objective, traffic that is.

Let’s say it isn’t.  Let’s just say maybe its because you wish to chronicle your family life maybe for your children so that when they become adults and leave they will have these internet pages as a journal.  Maybe sharing recipes, or maybe recording them for their families.  Lots of really cool foodies claim they just started their blogs to share family recipes.  Hmm….

Last Friday I had the pleasure of visiting with a couple here in Columbia,  Aaron and Maureen Harris. After a phone call from Maureen, and  setting an appointed time, we met, chatted,  and presto, Aaron wrote a very nice story for the Examiner.  The story was about inspiration, and cookies. I made some new friends, and  shared some of my baked goods or cookies. Let me tell you what I learned.  I think I read about it actually here in Aaron’s personal blog today.  I love it when I tinker with a baking recipe and am able to produce something delicious.  I love to bake.   More than that I love sharing the food I make  with people and making friends. I love baking and sharing.   Building relationships is easy with food and if they happen to enjoy it , well that is even mo  betta.  I love  baking, making friends and sharing what I love to do.

Its safe to say that the pleasure I receive when I see someone smile with a cookie in hand…. well, that’s what inspires me.  Food and relationships.

This is one of the other things that inspires me.  :”)

Growing up, there were few food choices I disliked.  However, I do remember a handful of occasions when I sat at the table by myself.   The reason, there was something on my plate I did not want to eat or maybe it was the Nestle’s Quick Chocolate Milk I didn’t care to drink.    I honestly can’t remember for sure.  However, I can remember the hint of chocolate was not sufficient enough for me, even then.  That must have been the reason for the solitary minutes I spent at the table trying to talk myself into drinking the milk with the smidgen of Nestle’s Quick .

Funny this cookie does not contain a whiff of chocolate.  It does have a tiny sweet crunch from the small addition of corn meal.  A short bread cookie, rich with butter, and the rest of the typical ingredients one finds in a shortbread recipe. Along with those usual ingredients, cornmeal and citrus zest of lemon, however, I used lime.  I am fond of it and its pretty  and fresh in the dough.  These a a wonderful departure from  chocolate.  Definitely a cookie I will keep in my cookie collection.

Une Gamine dan la Cuisine by Valerie is the featured blogger this week for Tuesdays With Dorie.  A lovely little cookie.

Now you know the recipe is available both on the net and in Baking From My Home to Yours by Dorie Greenspan.

Thank you so much for looking here.

Cookies for my "Adults in Training"

Two of my three adults in training traveled to Australia for an extended stay.  They had a wonderful trip and fun experiences.  I can’t imagine all the moments they shared, but I’ve heard some of their stories.  The one thing they gathered throughout this trip was the ability to make decisions and arrangements for themselves.  Realizing they were responsible for those choices.  A little bit  grown-up, I think.

Many adventures were had for those two including a 21st birthday for my middle child, bungie jumping, which they shared with Facebook,  a new Canon 7D camera for my youngest’s photography quest. Nice, huh?    He has some, I’m thinking a small portion of photos on flickr .  Gosh, I would like to see them too.

Monitoring from afar, I watched their blog and Tumblr, Facebook and Twitter, and oh yea, there was Skype just for fun.  It was so exciting to talk to and see them while they were so far away.  Wow what a wonderful world!

Thankfully they are home and well, full of excitement, ready to go again.

A little secret, I could definitely carry their bags…

Anyway, near the end of their trip they nicely suggested that they missed Mom’s cookies.  Who knew something that simple could send me off to the kitchen.  Thrilled was I to stir up some favorites.

The usual chocolate chip cookies, well not totally usual. About a year ago I landed on Jacque Torres’s recipe from the NYT and it has served me well.  That is the cookie I make “usually” and I just vary the chocolate depending on what is on hand and who will be eating them.

Gobs of Goodness :")

I like Dorie Greenspan’s Chocolate Chunkers Cookies.  Again depending on the palate, I choose the variety of chocolate.  Since these were for my kids, I used  Hershey’s Dark Chocolate Cocoa blend, Ghiradelli dark chocolate chips, Hershey’s semi-sweet and some Hershey’s Milk Chocolate chips.  Think maybe there was enough chocolate?  Me too, and they were really pretty darn good.

Chocolate Chunkers -Thank you Dorie

That youngest adult in training likes molasses cookies so I rustled up a cookie from one of my favorite sweet books, Maida Heatter’s Best Desserts.  I have three of her books and find myself referring to them often.  Her presence on my bookshelves is one of comfort and trust.  Her written words and recipes have brought me along in my baking journey.  I love to bake.  I thought I would just share this recipe with you.  Mostly this flavor profile brings along thoughts of fall, holidays and warm beverages by the fire.  Still they are enjoyed year round in my household.  So here goes.

Moravian Ginger Thins

(Pennsylvania Dutch)

These are paper thin-dry, hard, crisp, brittle and hot, sharp, spicy.

1 1/4  C sifted AP flour

1/4 tsp salt

1/4 tsp nutmeg, allspice, & cloves each

3/4 tsp cinnamon (used Saigon Cinnamon)

1/2 tsp powdered ginger

1/2 tsp freshly ground black or white pepper

pinch of cayenne pepper

3 T butter

2 T firmly packed dark brown sugar (best to use dark here)

1/3 C molasses, dark or light

Sift dry ingredients, flour, salt, spices and set aside.  In a small bowl of electric mixer, beat the butter to soften it a bit.  Beat in the sugar and then the molasses.  On lowest speed add the sifted dry ingredients, scraping the bowl with a rubber spatula as necessary to keep mixture smooth.  Just until smooth.

Transfer to a piece of plastic wrap or waxed paper (I prefer plastic wrap here).  Flatten the dough to about an inch thickness.  Wrap airtight (that’s why plastic wrap) for 4 to 5 hours ( When I’m short on time I put dough in the freezer to chill more quickly just don’t over do it or you may store it in the refrigerator for several days if you wish).

Preheat your oven to 350 degrees with a rack 1/3 down from top of oven.  Line your sheet pan with silpat or parchment paper.

Working with just  about a quarter of the dough  at a time.  Keep the rest refrigerated.  On a well-floured surface with a floured rolling pin ( or between two sheets of plastic wrap) roll the dough very slightly.  Turn it over, roll slightly, and turn again to thoroughly flour both sides.  Work quickly before the dough softens and becomes sticky.  Roll it paper thin (1/16 ” thick).  cut with a 2 3/4-inch round cookie cutter.  With a wide metal spatula transfer cookies to a lined cookie sheet, placing them close together.

Bake 8 minutes, or until cookies darken slightly.  If necesary, reverse cookie sheet front to back to insure even browning.  With a wide metal spatula transfer to a rack to cool.

Repeat with remaining protions of dough.  Reserve scraps, wrap, chill and reroll.

These cookies must be stored airtight in order to remain crisp for any length of time.  That is, if you have many left.  They may be frozen wrapped airtight.

Storing portioned, unbaked cookie dough in your freezer, is the most convenient way to share your favorite cookies with those you love.  Speaking of those we love, my adults in training often raid the freezer supply for those they love as well.

Thanks for stopping by.  Hope you get to your kitchen soon and start sharing  the love.

In the world of Aroma Therapy, certainly someone has created a facial or out of body experience with the scent of brown butter.

This recipe reads that you must, at one  point,  decide if you would like to add freshly grated nutmeg, cinnamon and or salt to your (stewed or cooked) apples.  All I could do was inhale the aroma of the apples drenched with brown butter.  Uh, must I really choose?  What if the spices totally detract the beautiful smell and flavor of the brown butter?

I stepped up….after all people,  this is just baking and I can probably make this again.  I should think of it as an experiment.  I’m in the lab, right?  I did add  a little freshly grated nutmeg and some Saigon cinnamon. After enjoying a slice, I may be more generous with spices the next time I make this torte.

You’ll need this recipe and you can click over to The Whimsical Cupcake where you’ll see the recipe for your very own use.  Then of course there is the book, Baking From My Home to Yours, by Dorie Greenspan. There are any number of sources for all of the famous Dorie Greenspans work and or play, depending on how you look at this thing called baking and or cooking. :”)

Thanks for the fun and enjoy your Tourtely Apple Tart, I know I will.

Woops, didn’t babysit the oven = seriously golden brown edges…. better pay closer attention.  Perhaps the oven was hotter than 400 degrees, you think?  I carried it with me to work and cut it for a sample bite.

I think it is a good tart as are many of Dorie’s.  I’ve really grown fond of tarts since baking with TWD.  Dorie’s sweet tart dough is amazing.  I always think of the tart as “goodness” on a wonderful shortbread cookie .   Maybe some ice cream or whipped cream would be a perfectly American accompaniment with this delicious (there I said it) apple tort.

Watching and willing the coffee to fast forward the drip process so that the wonderful awakening can begin.  A brand new day to craft any which way.  ”Cuz I’m free today!”  I love that I have a new appreciation for days off.  It is not like any other day.  So…I’m learning to prioritize a bit better.  Don’t get excited!  I just mentioned it and that is all.

Good Morning, Coffee :")

My morning coffee pot…. I love how the wet, ground coffee molds to the shape of its carafe.  Can you see it?  Well I smell it, and drink it up…

Have a wonderful day!