Lick The Spoon

It is sad that in most households today, children are no longer handed the near empty bowl of batter and given the opportunity to lick up every last drop of whatever confection has since gone into the oven or skillet. This is one of the greatest joys of childhood, or at least it was of mine. I have a mere handful of memories from time spent in the kitchen growing up, but most of them consisted of tracing my finger along a smooth glass bowl, creating trails in chocolate, and trying to twist my tongue around the metal beaters, determined to reach every last little nook and cranny. Now that is all becoming a thing of the past thanks to salmonella scares, which can easily be avoided by purchasing high quality, fresh eggs. But it seems like there is always something. It is becoming more and more rare to see children playing outside much these days, walking the sidewalks or climbing neighborhood trees... the potential for disaster to strike can be found anywhere if you are looking hard enough to find it. Do you remember the delight and feeling of importance that came from sitting in your parents lap and "driving" with your hands on the steering wheel? Since the advent of car seats and mandating that children be placed in boosters until they are practically of voting age, I imagine that this practice will too become only a remembrance. We are all so advanced, so cautious, so informed, and so missing out. We let our fears hold us back from things in life that can bring us so much joy, even those found in the sweetest of simplicities. Of course safety is a parents utmost priority, but with a little common sense, we can all get involved, get dirty, and lick the spoon.

Super Chocolaty Crackle Cookies

-These cookies are wonderfully rich and will satisfy even the most intense of chocolate cravings! Purchase the best quality of chocolate you can afford, it will make all of the difference.

6 oz good quality semisweet chocolate, roughly chopped if in a brick
2 oz unsweetened chocolate, roughly chopped
6 TBS (3/4 stick) unsalted butter
2 eggs
1 TBS instant espresso powder
2 tsp vanilla extract
3/4 cup sugar
1/3 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
2 cups chopped walnuts
3/4 cup good quality semisweet chips

-preheat oven to 325 degrees andlightly grease 2 cookie sheets
-melt the semisweet and unsweetened chopped chocolate with the butter over a double boiler and remove to cool
-whisk together the flour, baking powder, and salt in a small bowl and set aside
-cream the eggs, espresso powder, and vanilla in an electric mixer on medium speed until thick and creamy-add the chocolate mixture into the egg mixture and beat until combined, then add the flour mixture until just incorporated
-fold in the chocolate chips and walnuts by hand
-scoop the batter (it will be very runny) right away with an ice cream scoop or a large spoon and drop onto prepared pans 3 inches apart and bake for 12 to 15 minutes
-cool on the pans for 10 minutes before cooling completely on a wire rack
-do what you would like with the extra batter in the bowl

For The Birds

Pine cones typically conjure up images of Thanksgiving table decorations and winter wreaths and Connecticut, not something found in the heat of a sweltering Texas summer. Though there they were, beautifully scattered alongside the road, and as random as it sounds, I decided they were worth stopping for. I began channeling my inner girl scout (though I never actually was one) for ideas and knew immediately how I would put them to use- Pine Cone Birdfeeders. The girls would love this! So today, I set up the necessaries and let them go to town, slathering their cones with peanut butter (the all natural kind of course- someone should watch out for the birds' health) and rolling them in bird seed. I finished the tops of with some kitchen string and voila, a fun, inexpensive craft project and ecology lesson all in one!

For more step by step photos of the project, please visit the Confections & Confessions page on Facebook!

Catch You By The Collar

During our trip to Central Market today, I had to momentarily pause and ask myself a pivotal question. Is it really essential to have all of my children accompany me to the grocery store? Sure I have always enjoyed the opportunity to educate them on the joys of fresh froods as we peruse the produce section, but trying to maneuver a shopping cart, and manage a 5, 3, and 1 year old is beginning to be a little much. There are only so many times I can mutter, "We need to use our EYES, not our HANDS", before I am not listening to me either. I am comforted however, by the fact that children's behavior always looks worse to the parent than to the onlookers (descent parenting skills permitting). Their little acts of mischievousness, like sneaking a dried apricot out of the bulk bin, or conveniently getting lost in the candy section, are for the most part, met with knowing looks from other mothers and fellow patrons uttering the phrase "You sure have your hands full" (which I swear I hear at least twice a day), while I am secretly mortified that they are not behaving with the utmost proper decorum. Don't they realize we are in a sacred place?? And wouldn't children 50 years ago be given the finger wag and then be promptly sent to bed without supper once they returned home? The lines are so blurred these days- it's difficult to know what to do.... other than cook. And that we did! For dinner I decided to lightly flour and pan fry some very inexpensive (which means my husband automatically likes it) cuts of beef (the type usually reserved for chicken fried steak) and saute them with onions, which paired delectably with a dish it is impossible not to love... gratin. Most commonly made with potatoes, a gratin is a breathtaking culinary concoction that can take even the humblest of vegetables and turn them into a mass of bubbly, creamy, crunchy goodness. My vegetable of choice- cauliflower, or, Collar Flower, as it is called by my mini foodies. This member of the cruciferous family, which is frequently passed over for it's more popular cousin, broccoli, is loaded with vitamin C, phytochemicals, and other cancer fighting properties, and what can I say, I have a soft spot for the underdog. It was so delicious that the entire confection disappeared from the pan- even Samuel had seconds of his pureed version. Then it was off to work on dessert, which, in all of it's brilliance, will also double as tomorrow morning's breakfast. A sort of coffee cake on crack, it is like a bread pudding, only not, and like the most decadent oatmeal you might imagine, only not. It's better. And whether with ice cream at night or with yogurt in the morning, it is a delicious (and simple) treat!


Collar Flower Gratin

5 TBS butter
1/4 cup all purpose flour
3 cups whole milk
1/2 cup small diced onion
1 bay leaf
1 tsp salt
1/2 tsp white pepper
tiny pinch of nutmeg
1 cup cheddar cheese (preferably raw milk)
1/4 cup cream
one head of cauliflower (or one bunch of broccoli) broken into small florets and pieces
1 cup fresh breadcrumbs
1/4 cup pecorino ramano cheese
2 TBS olive oil

-preheat the oven to 375 degrees and butter an 11x7 baking dish
- heat the butter in a medium to large pot over medium heat and once melted add the flour, whisking for 1 minute before slowly adding the milk 1 cup at a time, whisking constantly
-bring the sauce to a boil (whisking almost continuously) and add the onion, bay leaf, salt, pepper, and nutmeg
-reduce heat to low and cook until thickened, about 10 minutes
-meanwhile, bring a medium pot of salted water to boil and blanch the cauliflower for two minutes, thoroughly drain, and set aside
-remove the bay leaf, stir in the cheddar and cream, stir in the cauliflower, and pour into prepared pan
-in a small bowl stir together the bread crumbs, pecorino romano cheese, and the olive oil and sprinkle on top
-bake until golden and bubbly, about 30 minutes



Raisin Breakfast Pudding

1 cup plus 2 TBS self rising flour
1/3 cup brown sugar1/2 cup milk
1 egg
1 tsp vanilla extract
1/4 cup unsalted butter, melted
3/4 cup raisins

topping
3/4 cup brown sugar
2 TBS unsalted butter, diced
2 1/4 cups boiling water

-preheat oven to 375 and butter a 2 qt square baking dish
-in a large bowl, combine the flour and brown sugar
-in a small bowl or measuring cup, combine the wet ingredients thoroughly and then stir into the dry with a wooden spoon
-fold in the raisins and pour into prepared dish
-sprinkle the sugar on top and dot with the butter, then pour the boiling water on top and pop in the oven for 45 minutes

variation
you could add a TBS or 2 of rum with the boiling water for a little extra zing

A Brief Brake

As you might have noticed, it has been several days since I have logged a posting. Lest you begin to worry, I felt it best to offer an explanation of this unusual occurrence. I lost my camera. Fortunately, however, it has been found and is anxiously awaiting it's retrieval tomorrow, so that it can continue to take fabulous photos for all of the wonderful confections planned for this upcoming week. As you know, a blog with no photos is a lifeless blog indeed, which is why I have not even bothered. Here is a classic family photo, just to give this entry a bit of color.... Talk to you soon ; )

Waste Not, Want Not

Last night, I stood looking aimlessly into my refrigerator, determined to rouse something from its contents that I could pass off as a family dinner. I had put off going to the grocery store earlier, and now with hunger pangs setting in, I knew the window of opportunity was shut. I assessed the miserly contents of my vegetable drawer, and decided the hopelessly limpcarrots and zucchinis were just on this side of salvageable. I also had several beautiful summer tomatoes that were going to go rotten before my very eyes, lets I somehow come to their rescue. So I did, in a very delicious way. I realized that I had all of the contents for a simple vegetable marinara, and after a quick pantry check to ensure we had a box of pasta, I set to work dicing tomatoes and julienning carrots and zucchini. I also took the remaining garlic I had along with a lonely little shallot I found, and chopped them up for good measure. With some olive oil, a splash of chicken stock (which was also leftover and trash bound), and some salt and pepper, I managed to create a pasta sauce that even an Italian grandmother would be proud of!

Salvaged Sauce
-some garlic, minced (or garlic powder to taste of you don't have any)
-shallot(s) or onion, chopped
-any vegetables past their prime (zucchini, squash, carrots, broccoli, cauliflower, spinach, eggplant), cut to roughly the same size and shape to ensure even cooking
-whatever tomatoes you have on hand, diced (could also be canned diced or pureed tomatoes)
-1/4 cup or so extra virgin olive oil
-1/4 cup or so chicken broth


In a large pot over medium high heat, add the oil, followed by the garlic and shallot/onion. Stir until soft and fragrant, about 4 or 5 minutes (if it is begins to brown or burn, turn the heat down slightly, or, if the pan is running dry, add more oil or broth). Add the veggies, season with salt and pepper, then add the broth, and cook stirring frequently until soft. Add the tomatoes, reduce the heat to medium low, and simmer for about 30 minutes.

You could also use up leftover fresh herbs too- just add with the veggies!

Caught In The Limelight

Somehow recently, and I am unsure as to pricelessly when this shift occurred, I seem to be ending my weekend run down, shoulders slouched, and, for lack of a better word, dreading, the start of another week. My inner monologue runs a bit like this, "How is the weekend already over? I somehow missed it... I am not ready for Monday... I never got to relax!" It's not that I am unhappy. No, that isn't it. I am just tired, ready for a break (what mother isn't), or at the very least, a change. I want to move. I want more space (do I?). I want to spend a quiet afternoon reading a book (perhaps on a beach). The truth of the matter is, excluding our wedding night (yes, singular- ONE night), Wes and I have never had a trip away together. I am ready, for a vacation. It doesn't even need to be child-free, I would LOVE to take a real life leave of absence with the kids in tow- show them a view that differs from their own backyard. While we are wishing for things, I think I would also benefit from one of those fabled 'girlfriend getaways' I hear rumors about... But I am beginning to believe they are more or less myth- something that only occurs in carefully plotted chick litt or a Nancy Meyer film. I know it's my own fault, though, really I do. I am perhaps a bit overzealous at times, and have an insidious need to keep everything in right angles. (Even while writing this entry I asked my husband, "Hey Honey? What's another word for someone who puts too much pressure on themself? His reply? "You.") Enough about all of that however, I am done whining, I promise. I am going to take this blog however, as an opportunity to mix it up a little, if only slightly. I am doing away with the weekly menu. One would think a pre planned menu would be advantageous, especially since I am the type of person who has lists of her lists, but in actuality, it is sucking my creativity dry. When you are a recipe follower, a plan is good, but when you are trying to forage your own path, it is sometimes best to wing it. Staring at a well stocked pantry with 45 minutes until dinner is like an artist with a blank canvas- this is where inventiveness and imagination take form. And since I tend to feel locked into the menu, I buy things that don't look great at the market and pass up those that do, or even sales, in order to make things AS POSTED. Plus it doesn't look as sexy to post the same thing 3 nights in a row so that I can continue to build upon the flavor in a dish, or experiment with it further for recipe testing. So unless there are any major objections, I am going to omit the Sunday menu post. I am sure you will understand.
The good news is that I will be continuing to post my confections and confessions with the same frequency (or even more, if I am lucky), with recipes of course. And so, on we go....

We finally made it out the back door and fired up the grill today, in all of Texas' 103 degree glory. And somehow, it happened that there was an abundance of lime. I am not exactly sure how I managed to have so many hiding in the bottom of my fruit bowl, but instead of tossing them, I decided to make them a tribute dinner. First in a marinade with tequila, for what I am going to call drunk chicken. Though I only managed to marinate the chicken for an
hour, they turned out with spectacular flavor and ceviche like tenderness. I also made what I like to call my 'Chipotle' rice- Chipotle as in the restaurant, which is MUCH loved in this family (a business committed to sustainability and naturally raised meats, helooo?). It is a rice, bean, and corn mixture flavored not unlike what you would find in one of their incredibly satisfying bowls or burritos. I also mashed up some super lime-y guacamole for good measure. Last but not least, I served up a lime icebox pie, of which I helped myself to a second slice. I must confess that I actually helped myself to a third slice, and paired it with my very vanilla ice cream, which voila, game me the idea for a lime ice cream with a graham cracker swirl of which I am going to beging working on (I will keep you posted!)..... sometimes gluttony pays off.



Drunk Chicken

4 boneless skinless chicken breast halves
1/2 cup tequila
3/4 cup freshly squeezed lime juice (5 or 6 limes)
juice of one orange
2 TBS fresh chopped cilantro
2 tsp chili powder
1 jalepeno pepper, seeded and minced
3 garlic cloves, minced
1 tsp salt
a few grindings of fresh black pepper

-mix all of the ingredients except the chicken in a a large bowl or baking dish
-add the chicken and thoroughly coat, letting the chicken marinade for at least an hour or up to overnight
-cook over the grill or in a medium high skillet for 6 to 8 minutes




'Chipotle' Rice

1/2 cup uncooked rice
1 TBS butter
1 can either black or kidney beans, thoroughly rinsed
1 cup fresh or thawed frozen corn
1/4 cup fresh chopped cilantro
2 scallions, thinly sliced
1/2 fresh jalepeno, or more to taste, minced
juice of one lime
1/4 cup extra virgin olive oil
3/4 tsp soy sauce
1/2 tsp salt

-combine rice, 1 cup of water, and butter in a small saucepan, and bring to a boil over high heat
-stir once, reduce heat to low, cover, and cook for 20 minutes
-once the rice is done, combine it in a large bowl with the beans, corn, cilantro, scallions, and jalepeno
-in a small bowl whisk together the lime juice, olive oil, soy sauce, and salt, and combine with the rice mixture



Lime Icebox Pie

for the crust
10 whole graham crackers, pulsed to fine crumbs in a food processor
1/4 cup sugar
6 TBS (3/4 stick) unsalted butter, melted

for the filling
6 egg yolks, at room temperature
1/4 cup sugar
1 14 oz can sweetened condensed milk
1 1/2 TBS lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)

for the topping
1 cup heavy cream
1/4 cup sugar
1/4 tsp pure vanilla extract

-preheat the oven to 350 degrees
-in large bowl, combine the crust ingredients together until thoroughly mixed and press into a 9 inch pie plate or tart pan with a removable bottom, and bake for 10 minutes, and allow to cool completely
-for the filling, beat the yolks and sugar with the paddle attachment of an electric mixer over high speed for 5 minutes
-reduce to medium speed and add the condensed milk, lime zest, and juice, pour into the crust, and freeze
-for the topping, beat the cream and sugar with the whisk attachment of an electric mixer on medium high speed until soft peaks form
-spread whipped cream over the top and pop back in the freezer for at least 30 minutes

A Momentous Occasion

I opted for a brunch Thursday since Wes had planned to take the day off. The grits souffle was delicious, and lest anyone be daunted by the word souffle, I must confess that is was merely a casserole baked up in a souffle mold. The best part is that it is one of those dishes that is easily customizable to individual preference- just substitute with different cheese, veggies, or herbs. The children's favorite was definitely the hash browns (or skillet potatoes)- tell me of a kid who doesn't like potatoes covered in ketchup. While cleaning up the messes of the morning, there was a fateful knock at the door... The AT&T man had arrived to put the Hamiter family back into the 21st century. After much weighing of pros and cons, we finally broke down, and decided to have cable installed. So he entered, and after being berated for leaving unsightly wires dangling where they should not be (I'm sorry AT&T man), he began his lenthy instructional lecture in remote control 101. I quickly became mesmerized by the cascade of seemingly endless channels and the high tech additional features- pausing, recording, multiple channel viewing on one screen- Didn't I need TiVo for all of these functions? When last I had TV, there was none of this stuff. My husband and I looked at each other with slightly mischievous grins, as if we had discovered something so pretty and shiny and ordinarily completely off limits. Embarrassingly enough, it had been so long since being tapped into mainstream network shows, that I did not even know who the infamous Gordon Ramsay was, even when going to audition for his new upcoming show, MasterChef, of which I will part of (for how long is, of course,something I can not say). I realized that it would be most impractical to host a viewing party if there was no way to actually view it, which is why we are now officially plugged back in. In honor of this momentous occasion, we bypassed the grill out (rescheduled for this weekend) and went ahead with the oven fried chicken, bacony collards and mashed potatoes, all things that could be made inside, within earshot of Paula Deen. All of these comfort foods are incredibly simple and barely even require recipes, but none the less, had me running in circles when, not once, but TWICE realized I didn't have a key ingredient. Fortunately my wonderfully helpful husband came to my rescue in that department... My first request was for vegetable oil (for frying), to which he happily acquiesced, adding before he waked out the door "Are you SURE you don't need anything else?". Poor guy. Fifteen minutes after he had been home I walk up to him with a saccharine smile and he immediately knows what I am about to ask. Cream. I'm out. I can start the week out with 4 pints of cream and somehow I still manage to run out. I am certain that behind every fabulous cook, there is a loyal ingredient runner- thank you honey! Unfortunately, due to my pantry incompetence, and the children having an 8 oclock bedtime, they missed out on the best part of the evening- dessert. The peach cobbler was the exact ooey, gooey, goodness I was going for, and the very vanilla ice cream I decide to whip up made it all the more irresistible. So much so, that I forwent making scones Friday morning and served up the leftover peachy keen confection instead (which all the more made up for the kids not getting any the night before). As for the rest of the weekend, I will be doing my very best to refrain from streaming Food Network 24/7 (the funny thing is I have no idea what half of the shows are now), as once was the norm in the pre-mom days, but I make no promises!

Grits Soufflé

1 stick unsalted butter
3 cups water
1 tsp salt
2 cups grits (not quick cooking)
3 cups milk
1 TBS sugar
2 cups pepper jack cheese
1 red bell pepper, cored seeded and diced
1 jalapeño, seeded and miced
1 cup fresh or frozen corn
4 eggs, lightly beaten
1 TBS fresh thyme, or 1 tsp dried
2 tsp salt
1/2 tsp freshly ground black pepper

-preheat oven to 350 degrees and butter a 4 quart souffle mold
-bring the water and salt to boil in a medium saucepan, reduce heat to low, and gradually add the grits in a slow steady stream while whisking contstanly
-stir and cook until the grits have thickened, then slowly incorperate the milk and cook until thickened
-stir in butter and sugar
-add the remaining ingredients and pour the mixture into the prepared dish for 55 minutes




Hash Browns

5 TBS unsalted butter
4 medium red skinned potatoes, cut to a 1/2 inch dice
1 red onion diced
1 tsp salt
2 TBS flat leaf parsley


-melt the butter in a large skillet and add the potatoes, onion, and salt
-cook over medium low heat for 15 to 20 minutes, turning occasionally, until the potatoes are browned and cooked through
-sprinkle with parsley before serving




Peachy Keen Cobbler

filling

6 cups peaches, halved, pitted and sliced
3/4 cup sugar
1/4 cup quick cooking tapioca 1 tsp cinnamon
1 tsp lemon juice
pinch of salt

topping

1 2/3 all purpose flour, plus more for dusting
3 1/2 TBS sugar
1 1/2 TBS baking powder
pinch of salt
6 TBS unsalted butter, diced
2/3 cup heavy cream, plus more for brushing

-preheat oven to 350 and butter a 2 to 2 1/2 quart baking dish
-in a large bowl stir together the filling ingredients and set in prepared dish
-in a food processor or large bowl, pulse or whisk the flour, sugar, baking powder, and salt, then pulse or cut the butter with a pastry blender until the mixture has pea sized crumbs
-slowly add the cream, mixing until dough just comes together
-turn the dough out onto a lightly floured work surface, pat together, and form the dough into 2 inch balls and flatten with your hand
-evenly arrange the dough on top of the peach mixture and brush some cream on top
-bake for 1 hour, or until topping is browned and the fruit is bubbling

The Party Never Stops

It is only hump day, and already I am awaiting the weekend. Monday, after waking early to get myself and the kids ready for our much needed trip to Central Market, I realized that my husband, who was spending the day fishing with his best friend, had taken my car, with the car seats. Stranded for the day. With no groceries. How thoughtful. I already knew that this would be a challenging day, as I had a special assignment of sorts that had to be completed, which is why Monday's menu was so sparse. I was to whip up a chocolate souffle on camera for a certain new show that is coming out, and everything had to be perfect- no pressure there. I received this commission nearly three weeks ago, and that is precisely how long it took for me to procure a babysitter that could have all 3 of my children at their house for the amount of time necessary to get the filming done. Luckily, I did have all of the ingredients for that little number, even if I had to break down and order pizza for lack of other groceries.



Tuesday, while definatley an improvement (culinary and otherwise), was exhausting. My blueberry muffins were a hit, and while I'm not sure if I am ready to attach a 'best ever' label to this particular recipe, were the best ones I have made thus far. In light of Monday being a total wash, I cut my losses with the clam chowder and made Hamburger Help Her instead- a simple, filling, and quick one pot dish that has all the yumminess of the boxed version, without the queasiness and self loathing afterwards. I rounded up the troops following lunch and headed to the park, thinking some fresh air would do us all a little good. Since most of my experience outside consists of going from an air conditioned house into a pre air conditioned car, into an air conditioned shop, and then back again, it is easy to be relatively ignorant of current weather temperatures. Five minutes at park and we are all pouring sweat. This is Texas after all- but somehow I missed the recent jump to 100 degree days. Surprisingly, the children don't seem to be phased by the heat, and so I stick it out in spite of the fact that the humidity has my pants sticking to me in all manner of uncomfortable ways. Once home I turn my house into a temporary igloo to recover and play a few board games with the girls before beginning dinner. I had a
momentary panic when I realized I had forgotten ricotta cheese at the store, and all would be lost for the corn pudding, before succumbing to the fact that I could still make a lovely corn side dish with just the corn, some diced onion, and some chopped fresh basil and butter. My biggest triumph of the evening was managing to not overcook my lightly floured skillet bone in pork chops, which is so easy to do, as I have managed to prove on a number of occasions. Dessert was a big hit with the kids- chunky cherry chocolate chip ice cream cones, which while more time consuming than my usual ice cream confections, was well worth the effort we put into making it after breakfast. I had the brilliant idea to prepare Wednesday's breakfast and our picnic lunch for the zoo the night before, which would allow us to have a pleasant morning, and just maybe get our of the house on time. The pre-made idea, while a good time saver in theory, just meant that the labor was shifted around and had me going back to work, logging an extra 2 hours in the kitchen (I loath the sight of dishes at this point).

I am beginning to believe that their is some dark and sinister force that is at play, keeping us from reaching the zoo. Today was the second attempt in the last month that went awry. Wes began not feeling too great the night before, and when we woke this morning he had a full fledged 'man-cold'. To those of you unfamiliar with this particularly debilitating illness, it strikes fast, and it strikes hard, leaving it's male patients with a complete incompetence and inability to care for themselves. Women seem to be immune. So we put off going anywhere and I got to add the role of nursemaid to my standard job title. Luckily I had made that fabulous egg casserole that only had to be popped in the oven... I remember my step mother assembling egg casserole every year for Christmas morning, and never for the life of me understood why she didn't make them more often... Egg casseroles, or stratas, are incredibly versatile (you can assemble them a hundred different ways) and so delicious, and this morning's was no exception.
At some point this afternoon, feeing rundown, I fell asleep on the floor, only to wake up teaching my children a colorful new assortment of four letter words- Josephine had gone into the kitchen, grabbed a smoothie, and managed to spill it on the living room rug. And in the hall. AND on her sheets. It was everywhere, like a little mess trail, that ended with a mischievous little smile. Wes, thankfully feeling much better, stepped in and mopped the floors for me and I once again stepped into the kitchen. Tonight was about comfort food and it was right on time... A simple italian salad of romaine lettuce tossed in a 'glug glug' of olive oil, a 'glug' of balsamic vinegar, and a 'glu' of red wine vinegar, a generous sprinkling of grated parmesan, a dash of garlic powder and some salt and freshly ground pepper. And a cheesy, creamy, tomato-y, incredibly yummy baked penne pasta, that is one of those dishes that once dinner is over and the table has been cleared, I stand over the pot and take 5 or 10 more bites because it's just so homey and reassuring. My planned dessert of tiramisu, was unfortunately absent because I had forgotten that it required overnight refrigeration... The lady fingers aren't going anywhere however, so it will be back for next weeks menu!


Berry Blue Muffins
3 cups all purpose flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 cup (1 stick) unsalted butter, melted
3 eggs
3/4 cup milk
zest and juice of 1 lemon
2 1/2 cups fresh or frozen blueberries

- preheat oven to 375, butter and flour a 12 cup muffin tin (or fill with paper liners)
-in a large bowl, whisk together the dry ingredients
-in a medium bowl, whisk the butter, eggs, milk, zest, and lemon juice
-pulse one cup of the blueberries in a food processor until coarsely chopped and add to the wet ingredients
-add the wet ingredients into the dry ones and gently stir until just incorporated
-fold in remaining blueberries
-distribute equally among muffin cups and bake for 22 minutes, or until a toothpick inserted in the middle of a mufin comes out clean



Hamburger Help Her

1 TBS extra virgin olive oil1 lb ground beef or bison
1 onion, diced
1 14.5 oz can diced tomatoes
2 8 oz cans tomato sauce
1 1/2 TBS soy sauce
1 tsp dried basil
1 tsp dried oregano
2 garlic cloves, minced
1/2 tsp garlic powder
salt and pepper
1 cup uncooked macaroni

-in a large pot heat the oil over medium high heat and brown the meat
-add the onion, cook and stir for 5 minutes
-add all of the remaining ingredients, reduce the heat slightly, and simmer, covered for 30 minutes



Egg Casserole With Peppers and Bacon

1 TBS extra vergin olive oil
1 onion, finely chopped1 red bell pepper, chopped
1 yellow bell pepper, chopped
8 oz loaf hearty french or italian bread, sliced 1/2 inch thick
1 pack of nitrate free bacon (12 oz to 1 lb)
1 1/2 cups (6 oz) shredded swiss cheese
6 eggs
1 3/4 cups milk
3/4 tsp salt
1/4 tsp freshly ground pepper

-butter an 8 inch oval baking dish
-in a large skillet, cook the bacon over medium heat to desired crispness, remove from pan and roughly chop, drain fat from the pan
-in the same skillet, heat the oil over medium heat, add the onion and peppers and cook until softened about 7 minutes or so
-cover the bottom of the buttered dish with half of the bread slices, cutting pieces as necessary to make a nice fit, then top with half the onion mixture, and half of the bacon and cheese
-repeat the layers
- in a large bowl, whisk the eggs, milk, salt and pepper together, then pour over the casserole
-wrap up and refrigerate overnight
-in the morning, pop it into a 350 degree oven and bake for 40 minutes

Weekly Menu No.9 (plus another great recipe from last week)

Monday
orange and honey yogurt with cantaloupe, berries, and toasted nuts
hamburger help her
dessert chocolate souffle

Tuesday
berry blue muffins
clam chowder
pork chops with corn pudding and roasted broccoli
dessert cherry chocolate chip ice cream

Wednesday
overnight egg casserole (strata)
picnic at the zoo orzo and veggie salad with apples and orange slices
individual penne and 5 cheese gratins with light italian salad
dessert tiramisu

Thursday
brunch grits souffle with fried eggs, hash browns, and fresh fruit
grill out spiced tequila chicken with grill basket veggies
dessert icebox key lime pie

Friday
strawberry scones
macaroni and cheese
oven fried chicken with bacony stewed collards and mashed potatoes
dessert peach cobbler



Kashi Onion Rings

These onion rings from last weeks menu were amazing! The Kashi cereal makes for the perfect crunch...

1 1/2 cups kashi cereal
1/2 plain fresh breadcrumbs
1 egg
1/2 cup buttermilk
1/4 cup all purpose flour
1/8 tsp cayenne pepper
1 medium to large sweet onion, quartered crosswise and broken into rings
2 TBS olive oil
salt & pepper

-preheat oven to 450 degrees
-pulse the cereal and bread crumbs in a food processor until fine crumbs form and transfer to a medium bowl
-in another medium bowl whisk together the egg, buttermilk, flour, cayenne, and season with salt and pepper
-dip onion rings in egg mixture, letting excess drip off before dredging in cereal mixture, and place on a large plate
-pour oil on a rimmed baking sheet and place in the oven for 2 minutes to get hot
-take pan out of the oven, place onion rings on the pan, and pop back in for 15 minutes, turning once halfway through

A Jam Packed Day

This morning had a memorable beging.... I awoke to my toddler Josephine, hosting an impromptu ice cream social in her brother's crib. The early riser that she is, I somehow slept through her morning freezer raid, and awoke to find Samuel in tears, covered from head to toe in homemade cookies and cream. Babies had to be bathed, sheets had to be washed, and time outs had to be served, which means that breakfast was all but skipped in the Hamiter household. Wanting to make sure that we had an enjoyable afternoon at the park, I got busy making our picnic lunch. This brought it's own challenges. With the week coming to a close, supplies tend to run low and ingredients begin to spoil, and both issues struck at the same time. While making our dessert, my sous chefs and I ran out of butter. Instead of dutifully rousing Samuel from his nap and strapping everyone into their proper car seats, or even worse, not finishing our dessert, I announced my candidacy for worst mother of the year, and decided to leave Samuel sleeping soundly in his crib for the 10 minute time frame necessary to strap the Isabella and Josephine in their seats, run into the store for one lousy stick of butter, and race home. The girls and I were able to finish our raspberry filled cupcakes with fudgy frosting (hooray!). Moving on to the pasta salad I realize that my arugula has gone yellow and must be tossed, leaving me without the requisite green component needed for a well balanced dish. I decide to sacrifice the swiss chard that was designated for the manicotti and sauté it with some garlic before adding it to the pasta, white beans, red onion, goat cheese, and vinaigrette. So off we went to the park for what would be the highlight of my day- no, not enjoying my children's joyous faces on the swing, or even the relaxation of a blanket on the grass and fresh air... it was biting into my cupcake. It was that good.

After everyone had exhausted themselves fully from playing chase, I get a call from a fellow mom who has ran out of gas, and of course load up everyone to go and assist. I realize that this is woman down on her luck who could use some cheering up, so after aiding in that situation, I have her follow me. Next stop- Targét. It is impossible not to be overwhelmed with warm and fuzzy feelings when walking through the automatic doors of Target- I have a theory that they sprinkle everything with some invisible form of crack, which is why their shopping experience is addicting like no other. After covering both our carts at the checkout, I feel like the good deed fairy, and since good things should come in threes as well, invite her and her son to join us for dinner.

I tell Wes to pick us up some organic chicken breasts on his way home from work so that I can stretch the mushroom stroganoff that much further, and enjoy a few mommy minutes before beginning dinner of chardonnay and adult conversation, all to the sound of children ransacking the back bedroom... ah, relaxation.

Stroganoff is another one of those easy, comforting dishes I was going for this week, that also happens to be incredibly versatile. I like to prepare it with mixed meaty mushrooms, but inexpensive cubed stew beef works well, as does chicken.


Mushroom Stroganoff
6 TBS unsalted butter
large shallot, sliced
1 to 2 lbs mixed favorite fresh mushrooms (cremini, portobellos, shiitake)
2 TBS flour
1 cup dry white wine
1 cup chicken or vegetable broth
3/4 cup sour cream
2 TBS parsley, minced (plus more for garnish if you like)
salt & pepper
egg noodles

-Bring a large pot of salted water to boil and cook egg noodles al dente to package directions while you make the rest of the meal
-In a large pan, over medium high heat, melt the butter, then add the shallot and cook until lightly golden, 3-5 minutes
-Add the mushrooms and cook, stirring frequently, until they have softened and released most of their moisture, about 5 minutes
-Add the flour, stir and cook for 2 minutes, then add the wine and broth and cook a couple of minutes more
-Remove from heat, add the sour cream, parsley, and season to taste with salt and pepper
-Serve over the noodles

*To add chicken to the dish, like I did this evening, simply slice up some chicken breast, season it with salt and pepper and cook it in a few TBS of butter, olive oil and a clove of garlic over medium high heat until until browned. Remove from the pan, and proceed with the recipe from the beginning, omitting a little of the butter. Then add the chicken and any accumulated juices back to the pan when you add in the broth and wine.



Jam Filled Raspberry Cupcakes with Fudgy Chocolate Frosting

1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pan
1 1/2 cups all purpose flour, plus more for the pan
1 1/2 tsp baking powder
1 tsp salt
3/4 cup sugar
2 eggs, at room temperature
1 1/2 tsp vanilla extract
1/2 cup plus 2 TBS whole milk
1 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1/4 cup raspberry jam
12 raspberries, for garnish

-Preheat oven to 350, butter and flour a 12 cup muffin pan
-Combine flour, baking powder and 3/4 tsp salt in a medium bowl
-In the bowl of a stand mixer, cream 1/2 cup (1 stick) of butter with the 3/4 cup sugar on medhigh speed until light and fluffy
-Beat in the eggs, one at a time, then add the vanilla
-Reduce speed to low and beat in the flour in three parts, alternating with 1/2 cup of milk
-Divide batter evenly among the muffin cups and bake for 15 minutes, then cool completely on a wire rack
-Whisk together the confectioners sugar, cocoa, and 1/4 tsp of salt-In the bowl of a stand mixer, beat 1/2 cup of butter until light and fluffy
-With the mixer on low, add the cocoa mixture, scraping down the sides of the bowl as necessary
-Beat in the 2 TBS milk and 1/2 tsp of vanilla and beat on medium for 30 seconds
-Using a paring knife, cut a 1 inch deep cone shaped piece from the top of each cupcake (do not discard)
-Fill each hole with 1 tsp of the jam and place the cut piece back on top
-Frost cupcakes and top with a raspberry

On A (Cinnamon) Roll

As you might have noticed, last Friday's planned breakfast was for Overnight Cinnamon Rolls. The 'overnight' aspect of this classic breakfast confection can be either highly advantageous (as in, "yay, a yummy treat for breakfast that I only have to take out of the fridge and pop in the oven"), or majority inconvenient (as in "%#@*!, I forgot to start the cinnamon rolls last night and now it's too late). The latter, having happened to me on several occasions, lended enough innitiave to create an alternative, a Plan B if you will, to the traditional yeasted dough. The resulting quick version consists of a cakey biscuit dough that has been rolled out just like its standard counterpart. While these don't exactly equal classic Cinnamon rolls in all of their pull-apart goodness (their texture is more liken to a coffee cake), they are enough to stave off disappointment at the breakfast table when you have little ones (or big ones) expecting a morning treat. Another plus is that this alternate recipe is versatile- It originated as the quick maple pecan sticky rolls from yesterday morning, but are easily amended to make cinnamon rolls as well. So now there are options... The real deal overnight cinnamon rolls, the speedy cinnamon rolls, and quick maple pecan sticky rolls- Take your pick!
(for more cinnamon roll photos, got to the Confections & Confessions Facebook Page)

Overnight Cinnamon Rolls

for the dough
1 TBS active dry yeast
1/2 cup warm water
4 1/2 cups all purpose flour
4 large eggs
1/4 cup sugar
2 tsp salt
1/2 cup unsalted butter at room temperature

for the filling
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar mixed with 1 TBS plus 1 tsp cinnamon

-In the bowl of a stand mixer fitted with the dough hook, sprinkle the yeast over the warm water and allow to bloom for a few minutes (if the yeast does not swell and puff up the water was either too cold or too hot) and then whisk until smooth
-Whisk in 1/2 cup of the flour and cover with plastic wrap, let stand in a warm spot for about 30 minutes
-Add the eggs, sugar, salt, and the remaining 4 cups flour to the yeast mixture and turn the mixer on medium speed, kneading until smooth (3 or 4 minutes)
-Add the room temperature butter and continue to knead until smooth, adding a little more flour as needed to reduce stickiness, about 10 to 12 minutes
-Cover with plastic wrap and let rise until doubled, about 2 hours
-Butter a 9x13 inch baking dish
-Transfer the dough to a floured work surface and roll into a 15x10 inch rectangle
-Leaving a 2 inch wide strip plain on one long side, evenly distribute HALF of the melted butter over the rest of the rectangle and follow with the cinnamon sugar
-Starting at the long side covered with the butter and sugar, roll up the dough snugly and pinch the seem together
-With the seem side down, cut into 10 equal pieces, place in prepared dish, and pour the remaining butter evenly over the top
-Cover with plastic wrap and place in the fridge overnight
-In the morning take out of the fridge and let rise again for 1 hour, then bake in a 350 degree oven for 25-30 minutes
-Let cool in the pan for 15 minutes and spread the vanilla glaze on top (recipe follows)


Speedy Cinnamon Rolls

for the dough
2 cups all purpose flour
2 TBS sugar
2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/2 cup (1 stick) unsalted butter, diced
1 cup buttermilk

for the filling
7 TBS butter, melted
1/3 cup sugar mixed with 3 tsp cinnamon

-In the bowl of a food processor pulse the flour, sugar, baking powder, baking soda, and salt until mixed
-Add the butter and pulse 14 times
-Add the buttermilk and pulse a few times, just until a soft dough forms
-Place the dough onto a well floured work surface and knead a dew times to bring dough together
-Roll out into an 8x12 inch rectangle, evenly distribute 3 TBS of the meted butter over the dough and sprinkle with the cinnamon sugar
-Roll tightly and pinch seem, cut into 12 slices
-Spray a 12 cup muffin tin with cooking spray, place slices inside, and distribute the remaining melted butter on the tops of the rolls
-bake at 425 for 18 minutes, let cool slightly, top with 1/2 recipe of vanilla glaze (recipe follows)


Quick Maple Pecan Sticky Rolls

dough recipe the same as above

for the filling
4 TBS melted butter
2 TBS sugar mixed with 1 tsp cinnamon
6 TBS maple syrup

3/4 cup chopped pecans

-Prepare and roll out dough as described above
-Distribute half of butter over the dough, followed by half of the cinnamon sugar
-Roll tightly and pinch seem, cut into 12 slices
-Spray a 12 cup muffin tin with cooking spray, place slices inside
-Combine the remaining butter with the maple syrup and divide evenly among the rolls
-Sprinkle the pecans on top and bake at 425 for 18 minutes


Vanilla Glaze
1 1/2 cups confectioners sugar
3/4 tsp salt
3 TBS unsalted butter, melted
3 TBS whole milk
1 1/2 tsp vanilla extract

In a medium bowl sift together the sugar and salt
In a separate bowl whisk together the butter, milk, and vanilla, then whisk into the sugar mixture to form a smooth paste

Monkey Pops

Here is a great and relatively healthy treat that I came up with that your children could even make themselves. It only needs 3 ingredients and 10 minutes of prep time. Monkey Pops!

What You'll Need

2 bananas
1 1/2 cups semisweet chocolate chips
1/2 cup roasted, salted peanuts, coarsely chopped
4 popsicle sticks

-Place chocolate chips in a large heatproof bowl, set over a medium pot of boiling water (be sure the bowl is not actually touching the water), stir until melted, remove from heat.

-Cut bananas in half and insert popsicle sticks in the flat ends
-Spoon the chocolate over the bananas, allow excess to drip off
-Sprinkle on the peanuts

That's it! Just place on a parchment lined cookie sheet or plate and pop in the freezer for at least 45 minutes. If you are wanting to save these for more than a day, be sure to put them in freezer safe bags once they are solid.

Go to Confections & Confessions Facebook Page to view step by step photos!

Pancakes, Pollock, and Another One Pot Meal

For those of you perhaps more sugar, fat, or otherwise more diet conscience than I am, this morning's whole wheat oatmeal pancakes will have you rejoicing. This is about as close as you can get to a "healthy" pancake while still retaining a fluffy texture and tasting good. I served them with a few sliced strawberries, bananas, and raspberries, which funnily enough, lead to a battle of the wills with my newly 3 year old Josephine. The kid will eat kale no problem, but for some reason she has decided she doesn't care for berries. Since one my core parenting mantras is "you must eat everything on your plate", this turned into a lengthy foodie fray, but, wouldn't you know, Mommy won, and just in time for us to head out to the Dallas Museum of Art.

For all of you moms local to DFW, the first Tuesday of the month is a great time to set out on an artistic adventure with your babies, toddlers, or big kids and head to the Dallas Museum of Art. Admission is free for everyone and there are all manner of crafts and programs taking place. is such a satisfying experience to take my children their, knowing how educational and wholesome it really is. Unlike 'craft workshops' or 'story times' that take place in commercial centers or toy stores, the atmosphere at a museum is entirely different.There are no
advertisements or gimmicks, no parental guilt trip in to buying something at the end- It is entirely for enrichment. After participating in the children's activities, we strolled along through part of the gallery. It is remarkable how you can get your child interested in art by bringing it to their level, holding them close and examining the details of a painting- "Look at this river starting here, and see it getting faster and faster and going over the rocks, and what's this up here, a little house, and
look I see little people on the hill side, perhaps they are a family like us...". It was a wonderful afternoon. Josephine even managed to leave quite an impression on a few passers by by asking where Jackson Pollock was- She is very familiar with his paintings due to her favorite book, Olivia, (who she mirrors in every other way). It was a wonderful way to spend the afternoon.

This evening's dinner is one of my family's (and anyone else lucky enough to try it) favorite dinners. It is quick and comforting, with minimal fuss and fabulous flavor. For those of you who are not accustomed to more doughy dumplings, please do not be turned off- they are surprisingly light.

Best Ever Chicken and Dumplings

1 lb chicken breast, cut into bite sized pieces
salt and pepper
2 TBS unsalted butter
3 carrots, thinly sliced
2 celery stalks thinly sliced
1 yellow onion, chopped
2 TBS flour
4 cups (1 quart) chicken broth
1/2 cup frozen peas
fresh parsley for serving

For the dumplings-
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 TBS fresh parsley
1/2 cup (1 stick) unsalted butter, diced
1/2 cup milk

Heat a large pot over medium high heat and melt the butter
Add the chicken, season with salt and freshly ground pepper, and cook stirring often until golden, about 4 minutes
Add the carrot, celery, and onion, season with more salt and pepper, and cook for another 5 minutes

Add the 2 TBS of flour and stir, cook another 2 minutes
Add chicken broth and peas and bring to a boil

Meanwhile make the dumpling dough-In a large bowl mix together the flour, baking powder, salt, and parsley
Work in the butter with a pastry blender or two knives until small pea sized clumps form

Add the milk and stir, then knead a few times until dough comes together (it will be slightly crumbly, do NOT overwork the dough or the dumplings will be tough and heavy)
Drop heaping tablespoons of the dough into the pot, reduce heat to low and cover, and cook another 10 minutes
Ladle into bowls and sprinkle with fresh parsely




Whole Wheat Oatmeal Pancakes

3/4 cup quick cooking oats (not old fashioned)
1 1/2 cups plus 2 TBS buttermilk, for divided use
3/4 cup whole wheat flour
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp cinnamon
pinch of nutmeg
1/2 tsp salt
1 large egg, lightly beaten
2 TBS unsalted butter, melted
1 TBS pack brown sugar


In a medium bowl, soak oats in 3/4 cup of the buttermilk for 10 minutes
Heat griddle over medium heat
In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg
Stir egg, remaining buttermilk, melted butter, and brown sugar into the oats and stir to combine
Stir the wet ingredients into the dry and quickly incorporate, taking care not to over-stir, which result in heavy pancakes

Reduce heat on the griddle to medium low, oil the surface, then pour batter into rounds (about 1/4 cup per pancake) and cook until bubbles appear on the surface, flip and cook one minute more

Serve with 100% pure maple syrup and some fresh fruit

Weekly Menu No.8 (plus Monday nights recipe)

Monday
bacon with fruit salad
grilled PB&Js with banana slivers
cowboy skillet pie with chips and guacamole

Tuesday
whole wheat oatmeal pancakes
lunch on the town (field trip to the Dallas Museum of Art)
best ever chicken and dumplings

Wednesday
pecan maple sticky buns
macaroni and cheese with cauliflower purée
baked ziti with ham and peas

Thursday
best ever biscuits with country gravy
picnic at the park chevré arugula and white bean whole wheat pasta salad with jam cupcakes and chocolate frosting
mushroom stroganoff

Friday
apple omelets
Kashi onion rings with mini lentil burgers
swiss chard and sweat pea manicotti

Do you have one of those recipes that you could make with a blindfold on and it would still come out great? Well tonight's dinner, Cowboy Skillet Pie, is one such recipe. Do not let the word pie deceive you, it is simply a quick and easy biscuit topping that is spooned over ground beef and veggies. It is a great in a hurry meal that is inexpensive and easy to assemble, and also travels well (if prepared in a baking dish, see note) for the sick friend or brand new mom (trust me, she is sick of lasagna). Check back in later this week for another super recipe in this same category (and one of my family's all time favorites), best ever chicken and dumplings.

Cowboy Skillet Pie
1 lb ground beef or bison
salt and pepper
4 garlic cloves, minced (could substitute garlic powder in a pinch, about 1/3 tsp)
1 red bell pepper, seeded and chopped
1 can black beans
1 jar (16 oz) chunky mild or medium salsa
1/4 cup water
1 cup grated cheddar or monterey jack cheese (for extra spice, use pepper jack)

for biscuit topping
1 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
3 TBS unsalted butter, diced
3/4 cup milk


preheat oven to 425
brown ground beef in a large cast iron or ovenproof skillet* over medium high heat, stirring occasionally, about 5 minutes
season with 1 1/2 tsp salt and 1/4 tsp ground pepper
add garlic and bell pepper and cook until softened, about 3 minutes
stir in beans, salsa and water and cook over low heat for about 2 minutes
remove from heat and stir in cheese

meanwhile, make biscuit topping...

in a large bowl, whisk together the flour, baking powder, and salt
using a pastry blender or your fingers, work in the butter until pea sized clumps form
stir in the milk until just incorporated

spoon dough over the beef mixture in 7 or 8 clumps about 1 inch apart
bake for 20 to 25 minutes

*If you do not own an oven proof skillet, or are planning to transport the dinner, you can cook the beef mixture and then transfer it to a rectangular or oval baking dish, add the topping, and bake with the same directions.

A Foodie Fourth

To the majority of everyday Americans, the 4th of July is a time for family and fireworks, and while that holds true for me and mine as well, this year was all about the food. Even the girls started off their day in the kitchen, helping me by pitting cherries, before their cousin arrived for an afternoon of fun running in an out of sprinklers and what I would later see as the total destruction of their bedroom (it can't look like a Pottery Barn Kids catalog all the time right?). The cooking for me began last night, making the custard for the Brown Butter Pecan Ice Cream, which required an overnight chilling before being put in the ice cream maker this morning. I'll be honest, I have never cared for butter pecan ice cream.... the mere mention of it has always conjured up visions old ladies and the the awful taste of gritty Sandies cookies.But in an effort to redeem a southern classic, I decided to give it a chance, since everything is better homemade. This was no exception- it was rich, complex in its roatsy, buttery, goodness, and delicious. I took the yummyness one step further and placed a scoop of the ice cream between two thin vanilla bean wafer cookies to create truly decadent ice cream sandwiches (had I but the time, I would have dipped half in homemade caramel and rolled it in roasted pecans, but another occasion prehaps). As superb as that dessert was, the Stars and Stripes Tri Berry Pie was the blue ribbon winner- gooey, crunchy, tart, and sweet, overflowing with cherries, raspberries, and blueberries.

I am getting ahead of myself, let's look to what came before dessert... The actual lunch was to be an interesting experiment- I decided to 'put on the dog'. Corndog that is. A southern staple, the corn(y) dog was actually served up for the first time right here in Texas in 1942 at the state fare by two brothers named Fletcher. Anything involving the use of hot dogs I typically shy away from, which means I have not enjoyed once of these homegrown confections in a very long time. All that changed today with glowing (albeit greasy) results. The preparation was actually quite straitforward, insert a stick into wiener, coat wiener in prepared batter, and fry (see recipe below), and was a smash hit with the both the children and the adults. As a requisite veggie (and keeping with the southern theme), I sautéed up some succotash, which was a light (well, lighter) and beautifully colored companion for the dogs. Here is a 'mom ' tip - it is much more effective to tell a toddler to "eat her colors" as opposed to "eat your vegetables".

So that was our Fourth... And thank you to my wonderful cousin Cristin for doing my second round of dishes!

Enjoy the Fireworks (and the following recipes) Everyone!

Homemade Corn Dogs, step by step

2 2/3 cups yellow cornmeal
1 1/3 cups all purpose flour, plus more for hot dogs

4 TBS sugar
2 tsp baking powder
1 tsp salt
1 tsp freshly ground pepper
4 large eggs, lightly beaten
1 1/2 cups whole milk
2 quarts or so vegetable or canola oil for frying
12 hot dogs

-Insert bamboo skewers or long flat popsicle sticks into the hot dogs and pat dry.
-Place an extra 1/2 cup of flour onto a large plate and coat the hot dogs lightly, but evenly in it.
-Whisk together dry ingredients, then add wet ones, stirring to make a batter (be careful not to overwork or breading will be tough).
-Heat oil over medium high heat in a large pot until it reaches 360 degrees, then turn heat to medium to keep the temp steady
-Pour the batter into a tall glass or container and dip the first dog in, letting any extra batter drip off before placing it in the oil and immediately repeat with two more dogs (be sure to refill the tall glass with more batter so the dogs get evenly coated)
-Cook, turning to cook evenly for 5 minutes or until deep golden
-Remove and place on a paper towel lined platter
-Repeat in batches of 3


Sufferin' Succotash

1 TBS olive oil4 slices bacon chopped
1 small onion, finely diced
1/2 lb okra, sliced 1/2 inch thick
3 medium tomatoes, seeded and cut to a large dice
2 cups frozen peas
Kernels from 3 ears of corn
Salt & Pepper to taste
2 TBS unsalted butter
1/4 cup slivered basil leaves

-In a deep skillet heat the oil over medium high heat and add the bacon, cooking until browned
-Add the onion and cook until softened, then add the okra and cook for 8 minutes
-Add the tomatoes, peas, corn and cook, stirring frequently for 10 minutes or so, until the tomatoes have broken down
-Remove from heat, season with salt and pepper to taste and stir in the basil leaves


Brown Butter Pecan Ice Cream

1 1/2 cups heavy cream1 1/2 cups whole milk
5 large egg yolks
2/3 cup sugar
1 tsp vanilla extract
4 TBS unsalted butter
1 cup chopped pecans (I prefer them chopped fine)
1/4 tsp salt

-In a medium saucepan combine cream and milk and warm over medium heat until barely simmering (about 5 minutes)
-While that is cooking, in a heatproof bowl, combine egg yolks, sugar, and vanilla and whisk vigorously until the mixture lightens in color and doubles in volume (about 2 minutes)
-Remove cream from the heat, and whisking constantly, slowly pour about 1 cup of the cream into the egg mixture and whisk until smooth
-Pour the resulting egg and cream mixture back into the saucepan, whisking constantly until place over medium heat
-Stir with a wooden spoon until the mixture forms a custard thick enough to coat the back of the spoon (1 to 2 minutes, do NOT allow to boil)
-Allow the mixture to cool completely and refrigerate for at least 4 hours or overnight

Make Brown Buttered Pecans
-Melt butter in a large pan over medium heat and add pecans, stirring frequently for 3-5 minutes, until golden and fragrant
-Remove from heat and stir in pecans
-Cool to room temperature

-Churn the cold custard in an ice cream maker for 20 minutes (or according to manufacturers instructions) then add the nuts and churn another 5 minutes
-Eat as is or place wax paper or plastic wrap directly on top of the ice cream and pop in the freezer

Savor The Sweet Life

Summer is in full swing, and life is going swimmingly. The girls are splashing around at the pool, I am soaking up time in the kitchen, and Samuel officially dived into his first birthday cake. There is, however, a bittersweet note on the air... Isabella is growing up, and, unfortunately, there is no way around this. I sense it already, the end of pretend. Correcting her sister about the reality of things, "Josephine, there are no such things as monsters", and replacing our much loved babyspeak with proper verbage when applicable ("GOGGLES not GOBBLES!" she insists). Not to mention the slightly "well, duh, mom" attitude that is starting to creep in at unexpected moments. I know it is still a while off, but I fear the end of playing house and captain hook almost as much as I dread the loss of her first tooth, which I expect by next summer, will have taken place. With Samuel turning 1, and about to begin walking, I suppose I am feeling the loss of babyhood more acutely. While some mothers can not wait to get their children in full time school, I balk at the thought of not having a baby on my hip any longer (the thought of saying goodbye to diapers and burp cloths and car seats is enough to bring tears to my eyes). It all goes by so quickly, a few precious years and then it's over. Not to say that my kids will be moving out and getting their own place anytime soon, but the magical time where your children look up to you and WANT you to play, to cuddle, to read stories, and make believe with them only lasts so long. When mothers complain about the demands of toddlerhood, it can be cause for my to bite my tongue... While I try to sympathize, because I know it is challenging (I haven't slept in 5 years), I want to cry out "but this is the EASY time!". Trust me, in 10 years once cartwheels turn to car wheels and I am I am worrying about freeway driving and first loves (among other other firsts I will try not to think about) and applications to Harvard, then I will be feeling the anxiety. For now, though I am more busy than ever, trying to hone my culinary skills, compile a cookbook, and write for this blog, I wish to spend every spare moment delighting in their little phases, admiring their little spirits, and sharing experiences together as a family. That is why this summer, I am determined to make memories, along with all of my confections. This is the summer of yes- let's do it, the summer of smiles (with all baby teeth), and most important, a summer of love.





In an effort to let kids be kids, here are some recipes from this week that they are sure to serve up smiles...





Sloppy Sam Sliders (re-named in honor of my son Samuel)


3 TBS vegetable or canola oil
1 med/large onion, chopped
1 green bell pepper, chopped
1 lb organic ground beef
14 oz bottle of ketchup
3 TBS Worcestershire sauce
2 TBS vinegar
2 TBS brown sugar
1/2 tsp yellow mustard
1 tsp lemon juice
1 tsp paprika
1 cup of water

slider buns, hamburger buns, or dinner rolls for serving
sliced pickles for serving

heat oil in a large skillet over medhigh heat and add onion and bell pepper, stirring until soft (about 4 minutes)
add beef to the skillet, break into small chunks, and cook until browned
add remaining ingredients and simmer over medlow heat for 30 minutes

pile on toasted buns and serve with pickles and perhaps some sliced onion



Homemade Granola Bars

2 cups old fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut
1/2 cup wheat germ
3 TBS unsalted butter
2/3 cup honey
1/4 cup brown sugar
1 1/2 tsp vanilla extract
1/4 tsp salt
1 1/2 cups assorted dried fruits, chopped (raisins, apricots, dates, cranberries, etc)

preheat oven 350, butter and line an 8x12 baking dish and line it with parchment paper (yes, you really need the parchment, otherwise you run the risk of not getting them out of them pan!)
toss the oats, almonds, and coconut together on a lined sheet pan and bake for 10 minutes, stirring halfway through
transfer to a large bowl and stir in wheat germ

place butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over med heat
cook and stir for 1 minute, then pour onto oat mixture
add dried fruits and thoroughly mix

pour mixture into prepared pan, and with wet fingers, lightly press the mixture down evenly
bake for 25 minutes, cool for several hours in the pan before cutting into bars