Amy Ruth

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.

Twenty -four years I’ve maintained the same job as the mother.  Married for all my life, thank you.  I’m “that middle aged woman.” No, I don’t think I’m still young. Dang, I can see in the mirror.  My point?  Its amazing how many excuses one can find to procrastinate.  I pretty much have perfected the art, peeps.  I have three lovely, young adults in training.  Still they want me on a limited basis and I choose to always be available on a moments notice, mostly.  You see, if you were paying any attention, I did use the term, “on a limited basis.”  They get older, more independent, and make decisions and choices on their own.  At least that’s the plan.  Prayerfully, I hope they make good ones.  At least for them.  Maybe not what I would choose for them, however, they are not me.  They are them.  Right?

Two of the three adults in training are, as I write, on an adventure of a lifetime.  You see these words are from my perspective.  They still have a lifetime ahead and so they will have many more experiences.  Still I’m pretty sure they will treasure the memory of the 6 weeks in Australia together for a lifetime.  Just makes me smile to think they might.  That special connection they will share and remember and share with the families they create.  I know…. getting a little sappy.  Sorry.  Anyway, I’m all grown up (Wowza) and so I’m supposed to be able to cope with kids being on the other side of the earth with maturity and wisdom.  I’m trying.  Thankfully, our world’s population is really smart and has created an electronic world with instant communication.  What a relief for Mom and Dad.  We can at least know they are breathing.  They are, and they are having an amazing time together.  I hear they are making friends on the other side of the globe.  Kind of expands the scope of things, huh?  (I’ve never traveled across the pond….yet)  I think it is amazing how small technology makes the scope of ones world.

Really?  I know, this is a food blog.  I just wanted to share my confession, and let you know, (if you’re reading this at all) how it is that I have put blogging on the shelf for a time while trying to keep my feet on the ground.  There is much more, but somehow this blogging thing becomes very one sided if allowed.  That is a continual struggle I have…frankly, I’m not sure my life is all that interesting to others and  the “I” part of it is bothersome to me.

My part-time position at a local grocery store bakery, baking specialty items from scratch has perked along for about one year now. That has changed the scheme of things around this house a little. There have been some birthdays at my work place that I felt deserved a little treat or two.  I managed to snap a quick photo of one of them just to “get the ball rolling.”  I’ll even share a beloved recipe, which is rare in these parts.  I hope you’ve enjoyed your visit here and I thank you for taking the time to read…. there will be more confessions, probably, while trying to maintain some measure of brevity.

This cheesecake is one I have made many times.  Its a recipe I have  argued with and tinkered with and it still works each time.  Not for the faint of heart.  Seriously, if you have calorie counting issues or are type A and not at all able to bend from your “gym rat” diet regime not even for just one day, RUN I say, as fast as you can.  Or just click away now.  This one is a bender and it will please your palate.  Simple, creamy, and deliciously decadent.

Happy Birthday Cheesecake ~ for friends

Ingredients:

2  1/2 Pounds Cream Cheese

1  3/4 Cups Granulated Sugar

3 Tablespoons All-Purpose Flour

1/2 Teaspoon Grated Lemon Zest

1/2 Teaspoon Grated Orange Zest

2 Egg Yolks

5 Large Eggs

1/4 Cup Heavy Cream

1. Preheat the oven to 475 degrees

2. In a large mixing bowl, beat the cream cheese until it is light and fluffy.

3. Mix in the sugar and flour, and continue beating until smooth.

4. Add the grated zest, then the yolks and whole eggs, one at a time, beating after each until the mixture is thoroughly blended.

5. Stir in the heavy cream and mix only briefly.

6. Pour the mixture into the prepared crust and bake for 15 minutes at 475 degrees, then reduce the oven temperature to 200 degrees and continue to bake for another hour.

7. When the cakes is done, turn off the oven and allow the cake to cool slowly for an additional hour.  Remove the cake from the oven and cool to room temperature.  Chill overnight before serving.

My favorite crust for this cheesecake is a shortbread crust but some prefer traditional graham cracker.   This recipes requires a 10-inch springform pan.  It will serve up to 16.  Below is the shortbread crust recipe if you would like to try it.

1  1/2 Cups Sifted All Purpose Flour

1/4 to 1/3 Cup Granulated Sugar

1 Large Egg, Separated, and Yolk Lightly Beaten

1/2 Cup of Softened Butter

1. Place flour and sugar in the center of a flat working surface and mix together.  Form a small depression or well in the center of the mound.

2. Add the beaten yolk and the softened butter to the well, then blend these with the dry mixture.  Mix the ingredients thoroughly, using hands- no substitute for warm hands.

4. Shape the dough into a ball and wrap in plastic wrap to chill.

Here is where I simply dump all the crumbs or the ball into my buttered/sprayed pan and smush it all evenly into the bottom.

Bake it for 15 or so minutes in a  400 degree oven or until its lightly golden.  Allow it to cool before pouring your cheesecake batter inside the pan.

(Feel free to add 1 teaspoon of vanilla or perhaps 1 teaspoon of grated lemon zest.  I like to add my favorite liqueur to the mixture.)

The remaining egg white can be used to brush across the baked crust to help seal it from becoming soggy.  I do this sometimes when it won’t be consumed entirely in one day.    Just depends on when it will be served.

I hope you enjoy eating this classic, crowd pleasing cheesecake.  Although it is substantial it is light in flavor and texture.  Enjoy!

This recipe is from The Joy of Cheesecake by Dana Bovbjerg & Jeremy Iggers.

The highlight of making this yummy Cranberry Shortbread Cake, besides eating it was cooking the cranberries in the juice from the navel orange.  The clear red color of the cranberries as they cooked was so beautiful and vibrant.  It just made me smile.  This recipe was chosen by a darling girl from Texas, my former state. Jessica of A Singleton in the Kitchen made her Da da Da choices this week.  :”)  It seems not only does she have great taste she also has great timing.  This is the season for cranberries and its easy so its perfect for your holiday table or your friends holiday table.  She has the recipe posted on her site so click through her name and you too can bake this seasonal and delicious cake or is it a tart?  If you don’t have Dorie Greenspan’s Baking From My Home to Yours yet, I don’t know what you are waiting for, Christmas?

This will be among my Thanksgiving desserts along with traditional pumpkin and pecan pies for my Daddy.    I hope it will be for you.  Its a natural!  It a wonderful combination of the sweet and tart cranberries with a hint of orange finished with a sweet and buttery shortbread.  The cranberries are fresh cooked fruits cooked with orange zest, juice,  segments and a cup of sugar to form a jammy fruit for the middle of the shortbread top and bottom layers.  That simple!