Thursday, November 08, 2012

Cinnamon Chocolate Chip Banana Cake Truffles—12 Weeks of Christmas Treats

Banana Cinnamon Chocolate Truffles 9-20-12

Week 7 of the 12 Weeks of Christmas Treats and I know what you’re thinking—those don’t look very Christmas-y.  Well, use your imagination and pretend they are red, green and white.  See, they’d be perfect!  I made these a couple months ago for a baby shower I hosted and have been wanting to blog them since, but haven’t found the opportunity to do so.  I decided you need to know about them, so here you go.

I really don’t take any credit for the idea for these.  Back at the end of August (which seems like just yesterday, or maybe like a week ago anyway), Dawn at Vanilla Sugar posted some Banana Bread Balls she made using banana bread (obviously) instead of the ever-popular cake balls.  After I saw those, I knew I wanted to try them because I. LOVE. BANANAS.  (You are what you eat, right?)  I also don’t really care for cake balls.  Mostly because I don’t like cake mixes or canned frosting, which seems to be “the thing” for cake balls.  I have tried them in the past with homemade cake and frosting and they did turn out well, but have still never really made cake balls all that much. 

Dawn made hers with banana bread and cream cheese, then dipped them in melted chocolate and sprinkled them with walnuts.  YUM!

Well, I stumbled upon a little boo-boo I made in the kitchen back in September.  I made my most favorite cake in the world--Banana Chocolate Chip Coffee Cake, but thought I’d try it in a bread pan and make a banana “bread” that had a swirl of cinnamon-walnut-chocolate chip streusel in the middle and on top, like the cake.  I believe it would have worked just fine in the bread pan, but took it out of the oven too soon, so the bread sunk a little in the middle.  That doesn’t make me very happy, but I wasn’t about to throw out the cake/bread.  Having Dawn’s Banana Bread Balls in mind, I just started taking some of the cooled cake and forming it in to walnut-sized balls.  I stuck them in the freezer. 

Cinnamon Chocolate Chip Banana Cake Truffles 5

That’s where the baby shower I mentioned comes in to play.  I remembered those lonely cake balls in the freezer and decided they would be really fun to dress up for a girly baby shower.  I chose to use candy melts for dunking them and used white and pink and some chocolate bark. 

Banana Cinnamon Chocolate Chip Cake Truffles Cute.  Fun.  Yum!  Before telling shower guests what they were, they were all trying to guess what flavors were in them as they ate them.  Did I mention I love this coffee cake?  It has, of course, bananas and the swirl/top layer has mini chocolate chips, cinnamon and walnuts, along with brown sugar.  Because I use mini chocolate chips and some pretty finely chopped walnuts, they were fine when forming the cake in to balls.  The cake was cool, but still fresh, so the chocolate chips kind of melted in with the cake as I formed the balls.  It was all good!

Banana Cake Truffles Cinnamon Chocolate Chip Banana Cake Truffles, by Katrina, Baking and Boys!

For the cake--

Banana Chocolate Chip Cinnamon Coffee Cake, by Katrina, Baking and Boys!, adapted from Bon Appetit 2003

3/4 cup mini chocolate chips

2/3 cup light brown sugar, packed

1/2 cup walnuts, chopped and toasted

1/2 tablespoon ground cinnamon (heaping)

1  1/2 cups unbleached all purpose flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

3/4 cup granulated sugar

4 ounces coconut oil (original recipes uses 1 stick unsalted butter--I was actually out of butter (gasp), but loved how this turned out with the coconut oil

1 large egg

1  1/3 cups very ripe banana, mashed (I used about 4 small-medium bananas)

3 tablespoons buttermilk

Prehead oven to 350 degrees.  Butter and flour an 8 inch square pan (although I used a 10 inch round springform pan and it worked great!)  *Or try a 9x5 inch bread pan—bake for 50 minutes, then check for doneness and adjust accordingly. I probably baked the bread pan cake for 50-55 minutes and it could have used another 5 minutes.  It was not doughy, just sunk in the center.

In a medium sized bowl, stir together the chocolate chips, brown sugar, walnuts, and cinnamon.  Set aside.

In another bowl, whisk together to sift the flour, baking soda, baking powder, and salt.  Set aside.

In the bowl of an electric mixer (this can be done all by hand if you use the oil as opposed to butter which beats together with the sugar better in a mixer), beat coconut oil and sugar until well combined.  Add egg and beat until fluffy.  Stir in mashed bananas and buttermilk.  Add dry ingredients and blend well.  Spread half the batter in prepared baking pan.  Sprinkle half the streusel evenly over the first half.  Spread the remaining batter over that and top with the rest of the streusel topping.  Bake until toothpick inserted in center comes out clean (the original recipes says 45 minutes), with my bigger pan, I only baked it 25 minutes.  Cool on wire rack.

For the coating and cake truffles instructions:

6-8 ounces white candy melts

6-8 ounces pink candy melts

6-8 ounces chocolate bark or candy melts

sprinkles for decorating

*Use any colors you’d like for any holiday or event.

Once the cake is cooled, form into walnut-sized cake balls, form it to hold together my squeezing it in your hand.  Set them on a waxed paper lined baking sheet, then cover with plastic wrap.  Freeze until firm, or once frozen, put them in a plastic zip top bag and freeze up to 2 months. 

When ready to coat the truffles, remove them from the freezer. 

Melt the candy according to package directions in a microwave-safe bowl.  Dip the frozen cake truffles in one color at a time.  If the melts are hardening, you can microwave it again until it is the consistency you want.  Dip one cake truffle into the melted candy while it is sitting on a fork.  Bring it out of the candy and tap the fork lightly on the side of the bowl to drip off the excess.  Set on a baking sheet lined with waxed paper using another fork to slide it off the dunking fork.  Sprinkle immediately.  If using another color to drizzle over the truffles, you can do that after all of them are made. 

image

Tuesday, November 06, 2012

Scottish Oat Cookies and The Daily Cookie Book Giveaway Winner!

Scottish Oat Cookies 11-6-12

Run now to your nearest book store, or at least get on Amazon and order your copy of Anna’s (author of Cookie Madness blog) new cookbook, The Daily Cookie, 365 Tempting Treats for the Sweetest Year of your Life—it’s available today!  While you’re on your way home from the book store, go ahead and vote—it’s election day!  Get your vote on!

The Daily Cookie

You might recall, or maybe you’re dying to know if it was you—but I had a giveaway for a copy of The Daily Cookie last week.  A WINNER HAS BEEN SELECTED!  Drumroll, please……………………………………………………..

Lucky #13 was chosen by Random Generator!  Who was lucky #13!  It was Amy, from Amy's Cooking Adventures!  Yay!  Congratulations!  You’ll love having this book.  I got an early copy of it from Anna and have already made a number of cookies from it.  I wanted to pay it forward and give a book to someone else. 

Thought it would be fun to make Amy’s birthday cookie today, since that was what you had to do to enter the giveaway—tell me your birthday.  Amy’s birthday is March 10.  And here’s the scoop about what Anna chose for that day’s treat—Scottish Oat Cookies.  March 10 marks the day the First Successful Telephone Call was made by Alexander Graham Bell in 1876.  So grateful for that guy and invention!  Anna says in the book, “On this day in 1876, Alexander Graham Bell shouted one of the most famous phrases in history, “Mr. Watson, come here, I want to see you,” to his assistant, Thomas A. Watson.  It was the first successful communication via telephone.  In honor of Bell’s Scottish heritage, today’s cookie is a Scottish-style oatmeal cookie.”

These are a great shortbread-like cookie with milk chocolate on top.  They are the kind of cookie I could eat too many of at a time, and moreso because they are crunchy, so Kevin won’t care for them.  I will have to force my boys to eat them. ;)

Scottish Oat Cookies 12-6-12

I played rebel here and swirled the chocolate on the cookie instead of Anna’s suggestion of making lines in the chocolate with a toothpick.  Rebel?  Lazy?  Or do the swirls signify my craziness? No matter, I’m sure you could put the chocolate on any way you’d like.  I almost drizzled it on, but ended up spooning it on and just swirling it around with the back of a spoon.  Otherwise, I followed the recipe to a tee, I find that with Anna’s recipes, she has worked hard to ensure they come out well, so no adjustments are ever necessary.    I must have laid the chocolate on a little thick because I did end up using about six ounces of melted milk chocolate instead of her suggested four ounces.

Scottish Oat Cookies, adapted by Katrina, Baking and Boys! from Anna Ginsberg, The Daily Cookie Book

1  1/4 (100 grams) cup quick-cooking oats (old-fashioned work, too, just not instant)

1/4 cup plus 2 tablespoons (45 grams) all purpose flour

1/4 cup plus 2 tablespoons (45 grams) whole wheat pastry flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 scant teaspoon salt

1/4 cup firmly packed (55 grams) light brown sugar

2 tablespoons (25 grams) granulated sugar

9 tablespoons (4  1/2 ounces) cold unsalted butter, cut into pieces

1/2 tablespoon golden syrup or light corn syrup

1/4 teaspoon vanilla extract

4-6 ounces milk chocolate (I used Ghirardelli, Anna suggested Cadbury)

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.

In a food processor, pulse the oats until fine.  Add the flours, baking powder, baking soda and salt and pulse to mix.  Add both sugars and pulse again to combine thoroughly.  Add the butter and process until the mixture is coarse and sand-like.  Add the corn syrup and vanilla and pulse until combined.  The mixture will but dry and not like a cookie dough. 

Transfer half the mixture to a piece of waxed paper set on the counter.  Form it together into a disk with your hands.  Cover with another piece of waxed paper.  Roll one disk to about 1/4-inch thickness.  Cut out 2 inch round circles with a cookie cutter.  Place on baking sheets about two inches apart.  Bake for 12 minutes.  Let cookie sit on baking sheet for a couple minutes.  Transfer to a wire rack to cool completely.

Melt the milk chocolate in a microwave safe bowl in the microwave in 20-30 second intervals at about half-power or in a bowl set over a saucepan of barely simmering water.  Spoon the melted chocolate over the cookies.  Once the chocolate is partially set, you can drag a toothpick through it and make lines in the chocolate.  Allow the chocolate to set at room temperature. or do a quick-set in the refrigerator.

Baker’s notes:  These are dense, crumbly, and crispy rather than chewy.  Whole wheat pastry flour is softer than regular whole wheat flour and can usually be found in the bulk bin at big grocery stores or in natural food stores, like Whole Foods or Trader Joe’s.  Omit the additional salt if using salted butter.

Scottish Oat Cookies 12-6-12

Before putting the icing on these, even our doggy, Chip, loved the bites I gave him of one! ;)

Congratulations to Amy!  Your book is on the way from Amazon and will probably arrive by Friday!  Everyone else, you’ll love having this book in your collection, especially in time for holiday baking or gift giving!

Monday, November 05, 2012

Salmon Artichoke Patties and Cinnamon Banana Chocolate Chip Cookies—Secret Recipe Club

Salmon Artichoke Patties (Nov. SRC) 11-2-12

I know what you all are thinking—“What has happened to Katrina?  Where’s the chocolate?”  Don’t worry, it’s coming. ;)  With my Secret Recipe Club assignment for this month, I got to have Stephanie’s blog, Sustainable Cooking for One.  You might wonder how that worked out for a gal who is feeding a family of six.  Here’s the short of it.  With Halloween just past us, my boys have eaten way too much candy and junk over the last week.  On Friday night, I’d planned to make breakfast for dinner—sausage, eggs, and French Toast.  After they got home from school, they all dove in to their Halloween candy.   I won’t let them have any before school, but we’ve decided to just let them get it all over with and they can eat as much as they want.  The sooner it’s all gone, the better.   By the time I asked them if they wanted sausage and eggs, which they love, they weren’t too keen on the idea.  I told them fine and if and when they were hungry they could just have some cereal or make a sandwich. 

That left dinner wide open for me as Kevin has just eaten some leftovers.  I had found on Stephanie’s blog some Salmon Artichoke Patties and remembered that I had some salmon in the freezer..    It really took no time at all to thaw some.  I had some canned artichokes as well.  All set.  I cooked the salmon for a couple minutes, then let it cool at bit while getting the rest of the ingredients ready in a bowl. 

Ready to form Salmon Artichoke Patties

It took no tine at all to form six little patties and cook them in a skillet for a couple minutes.  Parker and Taylor like salmon, so I called them in to try one.  They weren’t impressed with how they looked, but tasted it anyway—and liked it and each at one.  Kevin ate one plus some of another and I ate the rest.  We had a good, quick healthy “dinner”!  (Scott was spending the night at his cousin’s house and Sam just had some cereal.)

Salmon Artichoke Patties 2

I only snapped a few quick pictures, so these aren’t very good photos—I think that is why I also prefer making and photographing desserts, they just look better on film to me.  That’s just because of my lacking the ability to make savory food look better for the camera.  That said, we do eat considerably healthy.  And I’m happy to say that I believe all their Halloween candy is just about gone. 

Salmon Artichoke Patties, adapted by Katrina, Baking and Boys! from Stephanie at Sustainable Cooking for One

6 ounces cooked salmon, broken in to little pieces

6 ounces artichoke hearts, (canned) drained and chopped small

2 teaspoons cornmeal

1 large egg, beaten

1/4 teaspoon oregano flakes

salt and pepper to taste

1 teaspoon Dijon mustard

Mix all ingredients together until combined.  Shape in to six patties, about 2  1/2 inches round.  Sautee in a non-stick skillet with a little olive oil on medium heat a couple minutes per side until browned.  Serve immediately with a hot sauce or garlic-chili sauce or mustard.

*Stephanie has a cookbook available with this recipe in it.  One Bowl:  Simple Healthy Recipes for One

________________________________________________________________

Cinnamon Banana Chocolate Chip Cookies (Nov. SRC)

I really enjoyed looking through all the recipes on her blog.  She has mostly, if not all, gluten free recipes.  While browsing around, of course I stumbled on chocolate chip cookies and had to see about making those.  They were gluten free and used corn flour, white rice flour and a mix of other gluten free flours.  In looking at the choices I had at the grocery store, I decided to make the cookies more all whole grain instead of gluten free.  I ended up using corn flour, brown rice flour, some barley flour and some oat bran.  So because of the barley and oat flour, the cookies I made are not gluten free, but surprisingly I kind of like them.  You can definitely taste the different flours, or just taste that they are not your normal chocolate chip cookies, but I like that.  These cookies also have some molasses, banana and cinnamon.

Cinnamon Banana Chocolate Chip Cookies, Whole Grain, adapted by Katrina, Baking and Boys! from Sustainable Cooking for One

1/3 cup corn flour

1/3 cup brown rice flour

1/4 cup plus 2 tablespoons oat bran

1/4 cup plus 1 tablespoon barley flour

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup unsalted butter, room temperature

3/4 cup granulated sugar

1/2 tablespoon molasses

1/2 teaspoon vanilla extract

1/2 a large egg (25 grams), room temperature

1 banana (100 grams), mashed

1 cup dark chocolate chips (or any kind you’d like)

Preheat oven to 350 degrees F.  Line baking sheet with parchment paper.  Whisk together all the dry ingredients in a medium sized bowl.  Set aside.  Cream together in the bowl of a mixer, the butter and sugar until light and fluffy.  Add the molasses, egg, vanilla and banana and mix until smooth.  Add the dry ingredients, then stir in the chocolate chips.  Scoop  cookie dough onto baking sheets spaced 2 inches apart.  Bake for 10-12 minutes (I did 12).  Allow the cookies to sit on the baking sheet on a wire rack for a couple minutes before removing them from the baking sheet to cool completely on a wire rack. 

*Try a mixture of other flours you’d like or have on hand.  I bought corn flour and brown rice flour to make these, but already had oat bran and barley flour on hand.  Stephanie used a mixture of buckwheat, amaranth, quinoa, millet and brown rice flour along with the corn flour and some white rice flour. 

Cinnamon Banana Chocolate Chip Cookies 2

There you have it---salmon patties and my chocolate fix with some whole grain cookies.  Win and win.

I like Stephanie’s philosophy about food, you can read about it on her About Me section on her blog.  Hadn’t heard of her blog until now, but I’m glad I do now.

 image

Sunday, November 04, 2012

A Date to Always Remember, Chocolate Chip Cookie Dough and a Few Other Memories

November 5, 1999, 13 years ago, my sister, Mandi, passed away at the young age of 33, from Multiple Sclerosis.   

IMG_0285

That nasty, so-far-incurable disease was not nice to her body. She was diagnosed at the age of 19 and struggled through a lot of those years, especially the last 2-3 years of her life.  She has two beautiful girls, Ehryn (25) and Alysn (19), who are wonderful!  It was hard for my family to watch what she was going through.  A couple months before she died, her husband could no longer take care of her 24/7, so she spent those months in a care center.  Kevin and I lived in Arizona at the time and it was hard to not be in Idaho to see her and help out my mom who spent every moment she could, while she wasn’t working, to be with her.  She became sick with a fever and an infection that the doctors could not figure out.  I was called and told she had anywhere from 2 weeks to a couple days to live.  I then flew home to be with Mandi and my parents.  When I arrived, Mandi was no longer even really response.  She just laid in bed and had not been eating or drinking for a couple days.  She could open her eyes when she was told I was there to see her.  She died the day after I arrived.  It is hard for me to think of her that way because I have so many better memories.  That is what my mind is focused on today as I think of her.  I will say though, that her passing and those moments were some of the most spiritual moments of my life as my whole family was there surrounded by her as she took her last breath.  We were all cheering her on as she made her valiant run (We know she ran after so many years of not even being able to walk!) back into the arms of her loving Father in Heaven and other family who have already passed, like my grandmother (my mom’s mother) who died from MS at the age of 24 when my mom was only 2 years old.

Mandi was the first born of my parents on January 26, 1966.  She set the precedence for being a cute baby that all four of my other siblings and I did a great job following.  (Recently been looking back at some old photos, can you tell?) ;)

IMG_1610

We were all chunky babies.  Mandi was probably only 3 months old in this photo.  Check out this next photo.  Mandi’s daughter, Alysn, had a baby in July of this year.  She named her Mandie.  Here she is recently at about 4 months.

mandie3

Mandi would have been so proud of her first grandchild!  I am loving seeing baby Mandie grow in to such a cute, chubby baby and she definitely has some similarities to my sister, her grandmother. ;)

IMG_1620

1971-1973

How cute is THIS picture of three little girls in the early 70’s. ;)  Rockin’ that ‘do, Mandi.  Funny, my second grade picture is the same hairdo.  Thanks, Mom!

1971/72

Mandi, Lara, and Katrina , 1972

Mandi got to spend 3 years with Mom and Dad before Lara came along and then me just a short year later.  Yes, I like to say I was the best accident my parents ever had. haha  I really just remember the normal few things about being very young, but it was the three of us until my brother Matt came along four years later.  (My dad was so happy to finally have a boy!)  Two years after Matt was born, Mark was born into our family.  My little sister, Sara, completed our family four years later. 

Just remembering little bits of things here and there from being really small is tough when you want to be able to remember more, especially after losing two of those siblings at such young ages.  (Mandi and Lara were both 33 when they passed on just two years apart.)  I remember silly things, like the three of us sharing a huge upstairs room together for a while when I was about 6.  We’d often goof off as quietly as we could to not get caught after being put to bed.  One time my mom yelled up the stairs, “Hey, cut it out up there.”  My sister, Lara, said in a super quiet whisper, “We don’t have any paper or scissors.”  Not sure how, but Mom said, “I heard that!”

Mandi was a wonderful pianist!  (MS took that away from her the last 5-10 years of her life.)  From the time of her early teens she could play just about anything.  When I was about nine years old, we came up with a great skit that we put on for the family.  Mandi would play the song, Fur Elise, by Beethoven.  I came in the room with her, dressed with black tuxedo tail ready to do my part in our duet.  While she was playing the song, I’d stand at the piano getting my things all ready for my part, opened a bag full papers, I think I put some lip gloss on, cracked my knuckles, getting ready for my big part in the duet—all in front of everyone while Mandi played, .   I got out my music and sat it in front of me---one big note written near a giant treble clef.   At the very end, I’d put my index finger high in the air and lower it down in a spiral to play the very last note.  It was silly and funny and a great memory of Mandi and I together.  That was our thing and our song.  My mom recently found in some of Mandi’s things, my music for that song and I’ve had in my photo album one of the pictures that was taken during our performance.  I believe we performed the song a time or two together in our teens for other “audiences”.   

IMG_0284

While not a very well taken picture, because it’s so old and taken on an old camera, it’s not the best, but such a fun photo to remember.  I think we had our performance, then had a nice dinner with the family.  You can see in the photo that the piano was RIGHT next to the dining room table. ;)  Too bad, I think it must be the other side of the piano, when I was about 5, I carved my name really big (KATRINA SCOTT) into the side of the piano and blamed Lara for doing it.  (She would have done something like that.  But I specifically remember the actual carving.  I might beat my kids if they do something like that to our piano! ;)   And yes, my mother cut our hair herself.  Thanks for the bowl cut, Mom!  (ILY)

IMG_1615

Mandi LOVED cats.  Every inch of her walls were cat posters.  She had stuffed cats and cat figurines and cat calendars—you name it, if it had anything to do with cats, she had it.  We always had a number of pet cats as well.  I loved cats, too.  At the age of 16, out of nowhere, I became very allergic to cats.  Guess my body had had enough of so many cats.   I have always missed being able to be near cats.  In the later years, when Mandi and I lived miles apart, whenever I’d see her, I’d always get an allergic reaction being around her.  We’d joke that I was allergic to her when it was really just that she always had “cat” on her.  From Mandi’s first cat, Blackie, who lived until she just wandered away and died somewhere, to her cat, Leigh, that she had when she died, and many in between, Mandi was a true crazy cat lady. ;)  After her passing, my parents kept Leigh, and even though growing up my dad always disliked all our cats, he sure loved Leigh and let her be on his lap and even eat ice cream with them in its own bowlful!  I think Leigh was almost a 20 year old cat when she died.  I’m sure that was a great reunion for Mandi!

Another great memory with Mandi was sometime during the years that I was ages 7 to 11, Mandi would often sneak when my parents weren’t home or were in another part of the house and she’d have me help her make some chocolate chip cookie dough, just enough to fill a smaller bowl. We wouldn’t measure, just eyeball the ingredients. I can’t remember if she was smart enough to just leave out the raw egg, probably not.  But we’d make the cookie dough and sneak down to this crawl space in the house we lived in in Broomfield, Colorado, which was accessible from our bedroom and we’d eat the cookie dough as fast as we could. Yes, I’m “blaming” Mandi for my love of cookie dough! ;)

Chocolate chip cookie dough 10-25-12

Don’t get me wrong, I love me a good chocolate chip cookie, but give me some of the dough and I’m good, don’t even need a cookie after that.

I recall how cool Mandi was when I was only 12 and she was starting to date.  Her boyfriend at the time came over in his convertible Volkswagen bug and Mandi was not embarrassed to let Lara and I go for a ride in his car with them.

One of the best memories I have with Mandi was when I was 13, in 1982.  My favorite singer of all time (still to this day), Rick Springfield was coming to concert in Boise.  Mandi got a ticket for me to go with her and a girlfriend of hers.   (She had cat poster on her walls, I had Rick posters!)

  

Photo courtesy of genemyers.com

She was 17 and I love and am so grateful that she wasn’t embarrassed to take her little sister along to a rock concert.  That was my first concert and it was amazing!  I swear to this day that even though we were up in the nose-bleed seats somewhere, that Rick danced over to a spot where he was singing right to me. ;)  After the concert, she bought me a tour t-shirt.  I wore that shirt for as long as it would fit me.  Wish I still had it!

The early summer before I went in to eighth grade—8th grade, probably the most fragile time in a young girls life, I was having a fit about my hair one morning.  I’m not even sure if 7th grade had ended yet because I have pictures of me at one of Mandi’s school functions with my new, funky ‘do.  But I got mad about my bangs that morning, so Lara grabbed the scissors and said, “I’ll fix them.”  And she cut them crooked.  Mandi grabbed the scissors from her and exclaimed, “I’ll fix them!”  And she cut my bangs crooked and much too short.  Pretty mad by then, I grabbed the scissors and shouted, “I’ll fix them!” and I cut my bangs to almost nothing.  What the heck was I thinking?  I looked like the biggest dork.  Had to go get a super short pixie cut and live with almost no bangs for a couple months.  (NO photos will be posted for this one!)

Somewhere in all our years together, Mandi got me hooked on Vaseline.  She loved it and always had some on her lips.  To this day, I do, too.  Found the CUTEST little container of Vaseline a couple months ago and had to get it for my collection. ;)

IMG_0282 Mandi graduated just before I went in to high school (9th grade).  I was always a little bummed that we were never in high school together.   She ran off to college and things and I didn’t see her very much.  I suppose we always stayed close and I know she’d call.  One time when she came back from college and was staying with us for a little while (weeks or the summer, I don’t recall), but she did something that mad me and my friend, Ann, mad.  Don’t remember what, but we weren’t happy.  To this day I regret that Ann and I put a bunch of dead flies that were in the window sill in her underwear drawer because we were mad at her.   She was not happy about that!  It’s the dumbest, little things you wish you could take back when someone is gone.  When I hear of grown, adult siblings not getting along or not even speaking to each other, my heart aches to be able to go back and do certain things differently and I beg them to just love each other and cherish the time you have together, because you never know when someone will be gone.

Mandi LOVED San Francisco.  Before getting too sick to work, she had a pretty nice job in a corporate office in downtown SF for a few years.  She loved living right in the hub of it all.  In June of 1991, I went to Hawaii to BYU-Hawaii for a writers’ workshop for a week.  Mandi helped me get a ticket that allowed me to have a couple days layover in San Francisco and she showed me “The Bay Area”.  Two other times while she lived there I went with different friends to “the bay” and stayed with her.   (That “bay area” in quotes is an inside joke with her daughter, Ehryn.) 

1994

1994, right before my brother, Mark, went on his mission to Alaska

Moving on to more “recent” memories of Mandi—she LOVED Princess Diana.  At the time of Princess Diana’s death, I was newly married to Kevin.  Mandi was getting sicker because of the MS.  She had tremors and shakes really bad, and I don’t remember slurred speech as much as we all just kind of thought she often talked on and on and sometimes didn’t make sense.  She called me LATE the night Diana was killed and talked and talked to me for hours about it.  If I would have known Mandi would be gone just a few short years later, I wouldn’t have been so annoyed with the long, drawn out conversation. 

After my oldest, Scottie was born, Mandi and her husband came to see us.  They lived in Seattle at the time and we were in Utah.  I remember feeding Scott in his bedroom late one night.  Mandi and her husband had just gotten back to our place from being somewhere that evening.  Mandi could barely walk at the time and usually used a wheelchair, but the wheelchair didn’t fit down our hallway.  But she wanted to sit and talk with me.  So she crawled down the hallway and into Scott’s bedroom to sit on the floor and talk with me while I fed him.  She literally crawled on her hands and knees to be with me!  Dignity was not as important to her as being with people she loved.  I cannot get the image of her crawling in to the bedroom to talk to me out of my mind, but I am so thankful for that time and that memory.  Because we lived so far apart, I don’t remember much more than that before her passing.  A few times I recall them visiting to Idaho for holidays or in the summertime.  We had a family reunion in June of 1999.  It was great to have the whole family together, we knew it would be the last time she would be there. 

She was trying to raise her two daughters and having a hard time taking care of them.  When she died, Ehryn was 12 and already living with her dad and Alysn was six, also living with her dad (different dads).  Ehryn has told me a few of the memories she has, one when she remembers Alysn fell off the trampoline and got hurt and Mandi, though she could no longer run, crawled out to go help her.  Ehryn has also told me a few times  that Mandi used to always talk about me and told her I was her best friend.  I never really knew that until then, that she thought of me as a friend, her best friend.  

Mandi was such a wonderful person.  Sometimes I can’t believe she has been gone for 13 years.  Sometimes our years growing up together seem so far distant, at times the years fly by and other times it seems like she was just here.  I can think of many more things that I won’t share at this time, but I sure miss and love her.  I am comforted to know we will all be together again someday.  I need to go make some cookie dough now. 

1986  1986

Love you, Amanda Leigh!  (Having also lost my sister, Lara, in March of 2002, I wouldn’t want anyone to think she was not loved or cared about by me either, but I will save writing about her for another time.  We definitely had a different relationship and totally different stories to tell.)

Thursday, November 01, 2012

Surprise Mint Cookies—12 Weeks of Christmas Treats

Surprise Mint Cookies 2

Sharing a good one with you today for the 12 Weeks of Christmas Treats.  These hidden treasure cookies are perfect for the holidays, but I would not hesitate to make them any time of year.  They’re that good. 

I got this recipe from a new cookbook, by Anna from Cookie Madness.  That’s right, Anna has a cookbook coming out next week.  She has been a long time blogging friend of mine and has a wonderful book coming out that you’ll want to have in your collection.  The Daily Cookie, 365 Tempting Treats for the Sweetest Year of Your Life is such a fun book with a cookie for every day of the year, all with fun themes, like National Chocolate Day, etc.  Guess what, you could win a copy of her book from me.  Paying it forward since Anna sent me a copy, I want one lucky Baking and Boys! reader to win one.  Go to my post here to leave a comment with your birthday to be entered to win.  You have until Sunday, November 4 at midnight.  When I post about the winner, I’ll post about “your” cookie for that day that Anna has posted in the book.

The Daily Cookie While looking through the book, which I’ve already done many times since receiving my copy a couple weeks ago, I found these Surprise Mint Cookies, which are for the date of October 3, which is the date The Mickey Mouse Club first aired in 1955.  (Who knew?)  Anna said she remembers most from the 1970’s New Mickey Mouse Club the sketch called “Surprise Day, Surprise Day”, which is what prompted her to pick these cookies for that day.  I love how creative she came up with ideas for all the days of the year.  You need to get the book and head on over to my post to enter to win one. ;)

Surprise Mint Cookies 10-30-12Surprise Mint Cookies, adapted by Katrina, Baking and Boys! from Anna Ginsberg, The Daily Cookie Book

1  1/2 cups (6.8 ounces) all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

8 tablespoons (4 ounces or 1/2 cup) unsalted butter, room temperature

1/2 cup (100 grams) granulated sugar

1/4 cup firmly packed light brown sugar

1 large egg

1/4 teaspoon vanilla extract

32 chocolate mint candies (like Andes mints)

Preheat oven to 375 degrees F.  Line two baking sheets with parchment paper.  Whisk the flour, baking powder, and salt together in a medium sized bowl.  Set aside.  Cream together in the bowl of a mixer the butter and both sugars until light and fluffy.  Scrape the sides of the bowl.  Add the egg and vanilla and beat again for 30 seconds.  Scrape sides again.  Add the dry ingredients  and mix just until combined. 

Shape the dough around a chocolate mint candy and form into rectangles.  You’ll need to flour your hands a little.  Make 20 cookies and place them on the baking sheets 2 inches apart, 10 cookies to each sheet.  Bake one sheet at a time for 12 minutes or until edges are golden brown.  Transfer cookies to a wire rack to cool completely.  With the microwave on a lower setting, melt the remaining chocolates in a small glass bowl in 20-30 second intervals until smooth.  Drizzle the melted chocolate over the cooled cookies.  Let the chocolate harden before serving/eating the cookies.

Surprise Mint Cookies Love these!  Thanks again to Brenda from Meal Planning Magic for hosting this group!

 image

Tuesday, October 30, 2012

Pumpkin Chocolate Chip Bread and Pumpkin Chocolate Chip Cinnamon Rolls—Tuesdays With Dorie—Baking With Julia Rewind

Pumpkin Chocolate Chip Cinnamon Rolls 10-29-12

Pumpkin Chocolate Chip Cinnamon Roll, adapted from Baking With Julia’s Cranberry Walnut Pumpkin Loaves

Today for Tuesdays With Dorie, we get to do a rewind recipe (one that we might have missed that has already been done by the group).  The one I’m sharing with you today was just made the first week in October.  I didn’t realize then until the Monday before that TWD post was due that the recipe took some time with an overnight stint in the fridge and then another six hours on the counter the next day, so I wasn’t able to get it made in time.  It worked perfect that this month has five Tuesdays and with the extra one, the group decided to make this a rewind week.  I didn’t want to miss the pumpkin loaves, which are a yeast bread, but also made with pumpkin puree' and delicious fall spices.

I started the dough, but instead of adding the suggested walnuts, raisins and fresh cranberries, I decided to use mini chocolate chips.  The recipe really is not difficult at all, but included many steps.  I like that the mixer did the 15 minute kneading session and the refrigerator did all the chillin’.  After the chilled dough sat on the counter for my busy morning hours yesterday, I decided when I was ready to finish the loaves to only make one of the small loaves.

Pumpkin Chocolate Chip BreadIt rose beautifully and baked up perfectly.  With the remaining dough, you might have already guessed, I decided to make cinnamon rolls!  I rolled out the dough to about 1/4 inch thickness, spread it with some softened butter, then liberally sprinkled on brown sugar and cinnamon and a few more chocolate chips.  Rolled up the dough, sliced it in to 10 rolls and they did their rise time.  I have to say, they baked up beautifully as well.  This was a great dough/recipe!

Pumpkin Cinnamon Rolls 10-29-12The rolls would have been just fine as they were, but of course, I had to put icing on them.  I just happened to already have some orange-tinted icing leftover from something else, so I thinned it out just a little and drizzled it over the rolls.

Pumpkin Cinnamon RollsYou’ll want this Tuesdays With Dorie--Baking With Julia recipe.  Rebecca from This Bountiful Backyard hosted and the link is for her post with the recipe.  

Monday, October 29, 2012

Hermit Bars and a Cookbook Giveaway!

Hermit Bars 10-28-12

Have you seen or heard of hermit bars?  Did you know today is National Hermit Day?  You didn’t?  What rock have you been living under?  Ha—get it, hermit—under a rock.  aheh  These hermit bars might be one of the easiest bars/cookies I’ve ever made—and that I think you should make, too.  They are perfect for this time of year because they have those delicious spices we all love in the fall and winter.  They have cinnamon, nutmeg and cloves.  If you just want to make them for the smell they bring to your home, it’s worth it and then why would you not eat them? ;) 

Not only do I want to share these hermit bars with you, I also want to share the information and news about a fantastic cookbook you’ll want  ASAP, well, or maybe as a holiday gift.  It is written by one of my “oldest” and favorite bloggers!  Anna from Cookie Madness has a cookbook available next week—just in time for the holidays!  Anna worked long and hard on this book, The Daily Cookie, 365 Tempting Treats for the Sweetest Year of Your Life and I’m so happy for her.  I’m happy for me, too—she was nice enough to send me one!  What a nice surprise to see MY name in her acknowledgements.  Did not expect that.  All I did was get the pleasure of trying out a few of her recipes in the testing stages along the way.

The Daily Cookie

Anna and I go WAY back to 2008 not long after I started my blog.  Not sure how I ever became aware of Cookie Madness, but it was quickly one of my favorite blogs (hello—it’s cookies as well as other delicious treats!).  Anna and I got to chatting in emails and such and talking about the loves of our lives—cookies. ;)  Along the way, I have made too numerous to count recipes from her blog.  We have been on collaborations together with cookies like the Levain Bakery Copycats to our Amazing Hard Boiled Egg Chocolate Chip Cookies (as well as the Amazing Hard Boiled Egg Oatmeal Cookies (my favorite) and the Amazing Hard Boiled Egg Double Chocolate Cookies).  I have made more treats from Cookie Madness than any other blog.  I was lucky enough to meet Anna at the Food BlogHer Conference '09 in San Francisco.  We hung out most of that weekend and look forward to being able to do it again sometime—let’s make it New York City or Chicago next time! ;)

I was also lucky enough to do a guest post at Cookie Madness when Anna and her family went on an Alaskan Cruise last year, so I made Baked Alaska.  Oh, that reminds me I loved it and need to make Baked Alaska again.  So good!

Anyway, can we get back to The Daily Cookie, please!  I love the book—there is a different recipe for every single day of the year and it’s not just things like National Chocolate Day or the basics like that, though they are all mentioned on each day.  Anna has chosen some really fun things and delicious recipes to go with them—let’s take my birthday, for instance.  November 15 (Hey, that’s coming up!)  Who knew, but that day is also America Recycles Day—a day dedicated to the promotion of recycling programs in the U.S.  Anna says to celebrate, try putting an old cookie in a new cookie and she shares a peanut butter sandwich cookie cup that is part peanut butter cookie and part sandwich cookie.  And how cool is it that I am HUGE on recycling and will now celebrate recycling for my birthday!

I could go on and on and tell you about more of the days and recipes in the book, but this is just a book you must have of your own.  It is available (starting November 5) from Amazon and Barnes & Noble as well as Indie Bound.  But guess what?  One lucky Baking and Boys! reader will win a copy of The Daily Cookie, by Anna Ginsberg from me!  Anna shared with me, so I want to share with you!

Let’s play Giveaway!  Here’s all you have to do: tell me in a comment your birthday (no, you don’t have to give the year).  After a winner is selected randomly, when I post about it, I’ll tell you what your lucky Daily Cookie recipe is from Anna’s book.  And I’ll have Amazon ship the winner the book as soon as it is available, November 5.  That’s next week!  Simple, simple!  On you mark, get set---GO!

Leave a comment with your birthday, you have until Sunday, November 4 at midnight.  I will pick a winner on Monday and have your book sent as soon as you’re notified and I hear back with an address to send it to.  Going to have to limit this giveaway to U.S. residents only.

Before you leave a comment, let me tell you a little more about these hermit bars—which are today’s cookie as I mentioned at the beginning of this post because today is National Hermit Day.

Hermit Bars 3
Anna’s description of the day—National Hermit Day is funny.  I love that she’s always subtly funny.  You have to be on your toes to get it all. ;)  But here’s what she said--

“National Hermit Day—If you enjoy being alone, today is your day.  No one really knows the origin because it was probably thought up by tight-lipped hermits, but the internet has declared it National Hermit Day and that’s a good enough excuse to make some hermit cookies.

Hermit cookies are made as bars or cookies and use ingredients with preservative qualities, such as molasses and spices.  Perhaps that’s why they’re called hermits:  A hermit could take them to the woods and keep them for a long time before having to return to civilation to buy more cookies.  This particular hermit is the bar form.  It has no eggs or butter.”

Hermit Bars, from The Daily Cookie, by Anna Ginsberg, adapted ever-so-slightly by Katrina, Baking and Boys!

1  1/2 cups (6.8 ounces) all purpose flour

1/2 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/2 cup granulated sugar

1/4 cup vegetable oil (I used canola)

1/4 cup mild molasses

1/3 cup whole or 2 % milk

1/2 cup raisins, regular or golden (I used regular)

1/2 cup walnuts, toasted and chopped

2 tablespoons shredded or sweetened coconut flakes or oats, for garnishing (I used oats)

Preheat oven to 350 degrees F.  Line a 9 inch square metal pan with nonstick foil, or regular foil spray with cooking spray.

In a medium sized bowl, combine the flour, baking soda, cinnamon, nutmeg, cloves, salt and sugar.  Whisk together.  Make a well in the center of the dry ingredients.  Pour in the oil, molasses and milk.  Stir them together with a wooden spoon just until combined.  Stir in the raisins and walnuts.  Spread the mixture over the foil lined baking pan.  Sprinkle with oats.  Bake for 25 minutes.  Let the bars cool completely in the pan, then lift from the pan using the foil edges to pull it out of the pan.  Remove the foil and cut on a cutting board into eight bars. (Or 16 if you want smaller bars.) 

Hermit Bars

I love these hermit bars!  They are seriously one of the most simple things to make and if you like sweet spicy treats, these are perfect—and according to Anna, you can just go be a hermit, hide out and have these for a long time (if you don’t eat them all in one sitting!).  I love that there is not butter and eggs, not just because that makes them a little bit healthier, but also because you don’t have to remember to get those things out of the refrigerator so they are at room temperature.  Simple one-bowl preparation with ingredients you most often have on hand.  Before you know it, you have a treat….I was going to share…but be a hermit with these hermit bars.  Go off to a corner and eat them all alone.  You should…in honor of the day…well at least if you make them today.  I have liked hermit bars for a long time.  I think WAY back when, I used to buy them at a grocery store.  Never do that again.  They are also almost vegan—you could make them vegan by using coconut or almond milk or something instead of regular milk.  I’m going to try that as soon as these are gone and I think I’ll also try whole wheat pastry flour.  Healthy treat!

Thanks so much, Anna—for the book, and for all the inspiration and sharing your recipes on your blog all these years.   Now, everyone, go tell me your birthday in a comment!

Thursday, October 25, 2012

Candy Filled Puffy Peanut Butter and Chocolate Chip Cookies—12 Weeks of Christmas Treats

Puffy Peanut Butter and Chocolate Chip Cookies

Week 5 of the 12 Weeks of Christmas Treats is here!  I was in a peanut butter cookie kind of mood.  I recently found some candy at the dollar store called Clark Bites.  You might remember the old Clark Bar which are not really easy to find anymore.  They are similar to the Butterfinger candy bar.  I’m still on the fence about which one is better.  The Clark Bites are just what it sounds like—little bites of Clark Bar, or if you’ll remember Butterfinger BB’s.  I don’t think those are around anymore, maybe they are, I’m not sure.

Anyway, I bought a couple boxes of the Clark Bites and wanted to put them in a cookie.  I did just that and after remembering seeing a thick, puffy peanut butter cookie a while back, I went on an internet hunt for it and found it.  So the recipe I’ve adapted comes from Jessica at How Sweet It Is.  I tried a half recipe of the cookies exactly as written and they weren’t puffy and thick.  I knew they wouldn’t be and consider it because of the high altitude, so I made a few changes and got Jessica’s perfect puffy cookies.  So if you’d like her recipe, check out the link above.  I’ll be sharing with you the recipe as I made them.

Puffy Peanut Butter and Chocolate Chip Cookies with Clark BitesCandy Filled Puffy Peanut Butter and Chocolate Chip Cookies, by Katrina, Baking and Boys!, adapted from How Sweet It Is (High Altitude recipe)

2 ½ cups (300 grams) all purpose flour

½ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

½ cups (1 stick) unsalted butter, melted and cooled

6 tablespoons (99 grams) creamy peanut butter, melted and cooled

¾ cup (165 grams) packed light brown sugar

1 large egg and 1 large egg yolk, room temperature

2 teaspoon vanilla extract

2/3 cup (4 ounces) mini chocolate chips (or any chips of your choice)

Clark Bites or Mini Butterfinger Candy Bars

Preheat oven to 325 degrees F.  Line two baking sheets with parchment paper.  Put the butter and peanut butter in a microwave-safe bowl and heat in 30 second intervals until melted.  Whisk together and let cool completely.  Whisk together in a separate bowl the flour, baking soda, baking powder and salt.  Once the butter mixture is cooled, put it in a large bowl and add the egg, egg yolk and vanilla and whisk together until well mixed.  Add the dry ingredients and stir together until well combined.  Stir in the chocolate chips. 

Shape the dough into golf ball sized balls, while shaping them, put a mini candy bar in the center and enclose it all with dough.  Put them on the baking sheet about two inches apart.  Bake for 10-12 minutes.  (Do not over bake.)  Let cool a couple minutes on the baking sheet, then remove to a wire rack to cool completely, or until you can no longer resist just eating one (or two) still warm. 

Puffy Peanut Butter and Chocolate Chip Cookies 10-24-12

These are great for any chocolate and peanut butter lover in your life.  (Especially if they also like Butterfingers and Clark Bar.)  You can certainly make them without the added candy as Jessica did.

Puffy PB and CC Cookies with Clark Bites 10-24-12

Thanks again to Brenda, from Meal Planning Magic for hosting this group blog hop!

image

Thursday, October 18, 2012

Lofthouse Sugar Cookies—12 Weeks of Christmas Treats

Lofthouse Cookies

I have found my new favorite sugar cookie.  You know those grocery store, Lofthouse style cookies?  The big, thick ones with lots of frosting and usually sprinkles.  Those are the ones.  I recently found a recipe for them that I think is great.  I actually don’t remember the last time I ever ate one of those grocery store cookies—25 years ago, maybe?  But who doesn’t love a good sugar cookie?  And I particularly like them soft, not crunchy. 

I recently hosted a baby shower for a neighbor and got it in my head while trying to think of things to make for it, that I wanted to make cute, little button sugar cookies, but soft and thick.  That was when I found this recipe and made them for the first time.  That was about two weeks ago and I’ve now made the cookies three times.

Lofthouse Button Cookies 9-27-12

Cute, huh?  While I was frosting them, I started with the pink ones.  Kevin came in the room and I asked him if he knew what they were supposed to be.  Yeah, you’ll probably guess what he said.

Lofthouse Button Cookies

If you guessed that he said pig noses, you’d be right.  And then from then on, I even had a hard time seeing the cute “buttons”.  Oh well, they looked cute on the plate and for the shower, all the pink, yellow and blue pig noses.  (eyeroll, sigh)

Then, Taylor’s birthday was last week and he had some friends over for a zombie party.  Suppose I must brag about one of my creations again (though I’ve already done so on Facebook).  Just want to keep it for remembrance and posterity, you know. ;)  Taylor wanted a zombie pinata.  Yeah.  You try to find one.  I looked and couldn’t even find anything Halloween related—no ghosts, pumpkins, nothing.  So—look at this—I drew one and put it on a different pinata that I bought.

Zombie Pinata

Free hand drew that guy from looking at the smaller picture.  Taylor didn’t want his brain sticking out.  I was happy with how it turned out—on the Hello Kitty pinata I got.  You couldn’t tell, could you?  Until I told you, now you see it.  Taylor made us all swear we wouldn’t tell his friends that it was originally a Hello Kitty pinata.  Here’s what we did for the back.

Zombie Pinata 2

Anyway, back to the cookies.  For the party, we also made zombie cookies.  Each of the boys got to pick out chocolate eyeballs, plastic teeth, noses (Skittles) and put red icing (blood) gel on their cookie.  So again, I made the Lofthouse cookies and cut them in about 3  1/2 inch circles.

Parker's finished zombie

Parker’s cookie won for the grossest, with the eye hanging out.  The Lofthouse cookies were perfect and the boys had fun with them.

T's zombie cookie Brenton's zombie cookie

Landon's zombie cookie

Today I decided to make the cookies again to share them here for the 4th week of the 12 Weeks of Christmas Treats.  So I had fun making some 2  1/2 inch round cookies with white frosting and some green, red, and white sprinkles.  A bunch of them are in the freezer (unfrosted) ready for another use sometime soon.

Lofthouse Cookies 10-17-12

Lofthouse Sugar Cookies, adapted by Katrina, Baking and Boys!—don’t know where original recipe started, I adapted it quite a bit

1 cup (200 grams) granulated sugar

1/2 cup (1 stick) unsalted butter, room temperature

1 large egg

1/2 teaspoon vanilla extract

1/2 cup (120 grams) light sour cream (you can use regular, but I never do, always use light)

2  3/4 cups (330 grams) all purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

In the bowl of a mixer, cream together the sugar and butter.  Add the egg, vanilla and sour cream and beat on high speed for a couple minutes.  Scrape the sides of the bowl.

In a medium size bowl, whisk together the flour, baking powder, baking soda and salt.  Add the dry ingredients to the cream mixture and beat on low just until combined.  Put the dough in an airtight container and refrigerate for 1-2 hours.  (Can also refrigerate the dough for a couple days, if necessary.) 

Preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper.  Roll the dough out on a floured surface—not too thin, at least 1/4 inch thick, maybe between 1/4-1/2 inch.  Cut with shaped cookie cutters and lay each cookie on the baking sheets.  Bake for 10-12 minutes until cookies just look dry on the tops.  Let cool on the baking sheet for a couple minutes.  Remove to a wire rack to cool completely.  Frost the cookies and add sprinkles, if desired.

I don’t have a specific vanilla frosting recipe, I actually just kind of make it up as I go—Couple of cups of powdered sugar, some butter, a pinch of salt, some vanilla and cream/milk—beat in the mixer until it is the desired consistency.  Sorry, I often don’t measure.  I didn’t with the white frosting for these cookies.  Here is a link for a great buttercream frosting recipe that I have used before for cakes and it is similar to what I end up getting when I make up my own. ;)  http://savorysweetlife.com/2010/03/buttercream-frosting/

Lofthouse Cookies 2

You can find out about the 12 Weeks of Christmas Treats on our host, Brenda’s blog, Meal Planning Magic and check out all the other treats this week—we’re at week 4, can you believe it—counting down the 12 Weeks of Christmas Treats.  Don’t freak out yet! ;)

image