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.

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.

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!

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.

Happy Third  Anniversary to Tuesday’s With Dorie.

Happy Me, its a new year and, like many, I have done a small requisite amount of reflecting.  I will attempt to be Wonder Woman.  HA HA HA.   Not so much.  However, I really like chatting on Twitter and making new friends online.  That really means you don’t get to see them and the real bonus: they don’t get to see you with unkept hair, no makeup, and in your pj’s at 4 PM.  While many of us like to give the illusion of perfection….. HA HA HA, it just doesn’t exist.  Not even in the net world.  Its just in your/my mind.

Its been quiet on my little old blog.  The family has gone on without my blogging.  I have found out that the kitchen, yep even the ovens still work.  One oven had a little hiccup with the clock/timer’s going off at random hours.  I fixed that…. let me introduce you to the breaker box, sista.  Until I come up with the gazillion’s of dollars to replace my secondary Jenn-Air oven with a worn out timer module that still bakes,  I’ll just flip the switch.  Its not a part under warranty and these days you have to consider age with cost of repairs.  Funny company.  What  happened to customer service anyway?

Really?  Tuesday’s With Dorie has been around for three years?  Laurie, its been like raising another child, I’m sure.  My only words are Thank You!  I’m sure many words of praise are out there this week along with thanks, and remarks like “TWD has changed my life.”  I can say that too.  Many life lessons have been learned as well as some friendships, baking tips and, “OH, let me learn something new!”  The most fun part is the satisfaction of doing something new and achieving success.  That is fleeting.  However, the sharing of love with baked goods and the warmth in your heart, that is not.

I’ll tell you how I really feel.  While a lot of this blogging world is a popularity contest and is sort of that old cliche, “you get back what you put into it.”  As long as you don’t take “yourself” too seriously, it is rewarding and the contacts you make become friends, the food you make becomes a connection both in you and the people you share with and love.  You might actually learn a new word or two, ( I was hoping for learning to write) and remember the English language that evaporated while raising a herd of children.

Last night, around 11, that would be PM I figured on just getting to it…. so the Midnight Crackles really were mixed up around that time.  Corbin emerged from his cave to ask “What are ya makin Mom?”  I replied “Well, remember that blog I used to bake along for and TWD and oh yea, tomorrow is Tuesday?”  He just smiled and waited for me to describe the recipe for the week.  Turns out it really is so simple to put together, not many ingredients, and well, I’ll let you know later in the blog post how they turn out.  I’m guessing since they are mainly chocolate, butter and brown sugar they must be spectacular.  I love things like that.  :”)  Additionally, the more time you spend in Dorie Greenspan’s, Baking From My Home to Yours, the more likely you are to have the same sense of love and simplicity in the kitchen that she conveys.  That baking really isn’t a magic science but more like a product of your energy, resources and love.  She just shares hers in print and therefore allows many others like us bloggers to share with our families and friends all over the world.

Sorry if I’m sounding a little cheesy.  hehe

Well, here they are…. Libby and I think they are delightfully delicious.

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!

I made Mac’s for an event this week.  I used Pierre Herme’s recipe for the Chocolate  Macaroons (his spelling) from  Chocolate Desserts by Pierre Herme. A beautiful book of photographs and recipes.  My sweet husband gave me this book several years ago.  I have to admit I was intimidated by the “Macaroons” (his spelling again) until I gathered up the guts to try them.  Excitement folks!  You can succeed so don’t hesitate. Do it!  You’ll smile and do the happy dance.  I did.  They are so cute and fun and the most important part, delicious! I loved them, especially the chocolate ones.  My favorite food  of all.

The holidays, at least Christmas at my house, includes peppermint and so when doing my due diligence with the net, I saw these on Tartelette and thought “how appropriate” for this particular event.  Let’s just say she has educated the American novice baker on how to have a positive experience making macarons, among other things.  I may even learn how to take more pleasing photographs from her.  Her site is lovely.

A Holiday Show,( you can see it was a grocery store, folks) it was.    I had to have the pretty little bits of peppermint, red and white,  side by side with the luscious dark chocolate.  Even in mid-Missouri I was curious to learn if people knew what they were.  Some did.  I am baking small batches from scratch in a new location of a mid western grocery store chain here, if  you’re watching.  he he  Either way, “the cat is out of the bag” because I showed the same iphone photos (yep) to my Hairdresser, Steve, and his client in the chair who has an upcoming wedding.  They both loved them.  There are some photos on my camera as well, however we are playing musical computers around here and I don’t have uploading capability for the moment.   Where is Corbin when you need him?  he he  I am hopeful that the ones on the camera are better.  Please be patient.  Thanks!  You’re the best.

It was fun!  If you are at all interested in making Macarons, stop debating the issue and jump to the challenge.  It beats the apple pie challenge.  So GO!  Remember, practice makes “better” and I am looking forward to getting “better” at making macarons.