It's Been Awhile

The time came when I needed to take a break from blogging.  Baking and cooking were starting to get a little stressful as each time a meal or a dessert was being created there was the pressure to photograph, document, and write a post.  I struggled with what the purpose and mission of this little blog that opened up so many doors for me truly was.   I have come up with ideas and am working on a site re-design.  Hoping I will be ready for a September "launch".  Stay tuned as I am pretty sure you will like what's to come!

Joe Joe (Oreo) Truffles

It is hard to believe that these rich delectable little treats have only three ingredients.  A warning comes with these that it is hard to just have one!  A friend made these at Christmas time and I fell in love with them then.  I am always looking for a delicious crowd pleaser and these fit the bill.  The original recipe calls for Oreos, but you can substitute with any brand of a filled sandwich cookie.  Newman's Own Organics has a great selection of Newman O's (six different flavors).  I used Trader Joe's Joe Joes (peppermint flavor).  I still had a box from Christmas that was staring at me everytime I opened the snack cabinet.  I thought the peppermint flavor would go very good with chocolate.

A few things to note about the recipe.  It calls for a little over 1 lb of cookies.  You do not need that many to get three cups.  I used about 2 sleeves.  You can use whatever you want for dipping chocolate.  I tried three variations.  I had candy cane flavor Hershey kisses from Christmas, milk chocolate, and semi sweet.  Each one provided it's own nice chocolate flavor with the cookie and cream cheese mixture.  At first I would say the milk chocolate was my favorite, but then upon trying the other two I really liked those also.  I just cannot pick a favorite.  They were all good!  I will say that the semi sweet chocolate does provide for a very rich treat.  Nothing wrong with that though!

I will leave you with a few things I learned while making these.  After you have mixed the cookies and cream cheese, chill the mixture for about a half hour.  It will be easier to work with  for shaping the truffles.  I did not create round little truffles.  I used my smallest cookie scoop and actually liked the look of when the mixture comes out of the scoop.  I just patted each one down a little so there were not jagged edges.  Once all of the truffles were created I placed them back in the fridge to chill as I melted my chocolate.  Depending upon the type of chocolate you use, you may need to thin it down a little.  You can use about one teaspoon of a neutral flavored oil and mix it in.  Do not use olive oil as it has too strong of a taste.  A canola is fine or if you would like to add a nutty flavor then use peanut oil.  The problem with chocolate that is too thick is that it will produce a truffle with a really thick layer of chocolate.  Is that really a bad thing??

I plan to make another batch of these along with some sugar cookies this weekend.  I am debating as to what treat I will make my husband and I for Valentine's Day.  Like this is not enough??!!  What are your plans for a Valentine's Day treat?

Here is an overview of the recipe.  Detailed and printable recipe below.

Start with your ingredients:  Cookies, cream cheese, and chocolate

Add the cookies to a food processor and pulse until they no longer resemble a cookie and look like crumbs.  You can also do this by putting them in a plastic ziploc bag and rolling over with a rolling pin or if you need to release some frustration you can squish them in the bag with your hand!

 

  

I took the crumbs out of the processor, added to a large bowl and then added the cream cheese.  To get the cream cheese soft, I removed it from all of it's packaging and put on a plate in the microwave for 10 seconds.  Your arm will get a little workout mixing the crumbs and cream cheese together, but it is in your best interest to burn a few extra calories before completing these as you may eat to many!  My picture of the combined mixture was blury, but you get the jist of it.  Once combined, I put the mixture in the refrigerator for about a half hour to chill.  This just makes the next step a little easier. 

Next, take a spoon or small cookie scoop and form 1" balls.  As I mentioned above, I chose to keep the form that the cookie scoop makes and just pat down the edges a little.  I then placed these in the fridge to firm up for about 15 minutes or so. 

  

Your chocolate choices are endless.  Be creative and have fun!   There is a helpful hint below for dipping the truffles in chocolate.  Using two forks is a great way to be able to let the excess chocolate drip off and then to be able to place on parchment paper.

  

Once you have dipped in chocolate you can add sprinkles if you like.  I suggest putting in the fridge again until they are no longer shiny.  This way, you know they are fully set and then you can add any other decorations.  I melted some white chocolate, put it in a sandwich size ziploc bag, cut off a small piece of the corner and drizzled over the truffles.  In my first attempt, the corner I cut off was a little too large so the lines were thicker.  Next round, I did not cut off as much.  You can see the differences below.

 

Oreo Truffles

Kraft Foods
Printable Recipe

1 pkg. (1 lb. 2 oz.) Oreo (or any brand stuffed) Cookies, finely crushed, divided (you do not need to divide if you do not plan on sprinkling any on top)
1 pkg.  (8 oz.) Cream Cheese, softened
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted or whatever chocolate you choose to use

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs or sugar sprinkles.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.  (Note:  Once they have chilled for about a half hour you can add additional chocolate decorations on top should you choose to.)

How to Easily Dip Truffles:
To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Then use two forks to roll truffles in chocolate until evenly coated. Remove the truffles with forks and allow excess chocolate to drip back into bowl before placing truffles on prepared baking sheet.

My Inspiration

February is a tough month for me.  I wish I could skip over it, but I cannot.  I am 42 years old, but let me tell you that you never get over losing a parent.  I watched my father suffer for ten years with Alzheimer's and he died when I was 30.  My beloved Mother was taken from me four years ago today.  It was two and a half months after a dual diagnosis of breast and lung cancer.  I knew she was going to die, but I did not know it would happen so fast and in such a cruel and unjust manner.  I  never had time to digest the diagnosis and could not fathom the long road I would have ahead of me trying to cope and adjust to losing my best friend.

My mother was an incredible baker and very good cook.   I wish now that I had spent more time in the kitchen with her.  I don't know why I didn't.  It was just her thing.  I feel very fortunate to also have a passion for baking and a deep love for cooking.  These two likes and this blog have helped me over the past year to channel so much grief into something positive.  They are things that bring me joy while allowing me to stay connected to my Mom.  I have all of her recipe boxes and cookbooks and love going through them.  I have picked up the habit, in my own cookbooks, of after making something  writing on the side how it was or what I tweaked.

The story below was written by my Mom's neighbor who was a reporter for the Daily Hampshire Gazette in Northampton.  Her neighbor interviewed her during the throws of her Christmas baking.

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A December State of Mind

With one week left until Christmas, Katy Duffus' kitchen is a mini-bakery. The retired nurse is in the thick of her holiday baking extravaganza - no less than 10 kinds of cookies for family, friends and neighbors.  (She used to make around 90 dozen each Christmas!)

Fortified with a third cup of hazelnut coffee, Duffus on Dec. 16 started the morning making Swedish ginger cookies, using a star for cutouts. 

Counter space had been scoured, 10 cookies sheets sat in a pile and dough made earlier in the month and frozen was molded into wafer-thin stars with a light sprinkling of sugar. 

She began baking cookies as gifts years ago to cut back on spending, when her extended family decided not to exchange individual gifts.  "I didn't like the idea of that. I like to do something," she said. 

Each year she bakes different recipes. One mainstay is a sugar cookie handed down by her mother, the late Charlotte Karrer Powers. 

Besides the sugar and ginger cookies, this season's production is fudge puddles, shortbread, maple logs, almond bars, pecan sandies, cappuccino flats, pressed spritz cookies, a brownie cup and lemon poppy seed and Neapolitan cookies. 

"I always make way too many, but my son is always happy to take them to work and my daughter too," she said. 

She makes the cookies small so that a wide variety can fit attractively on a tray. For cookies in the shape of a wreath, Duffus uses a straw to poke a hole that will later have a red bow tied on.

Duffus melts chocolate, dipping one end of some cookies. Others are frosted with icing or colored sugar. 

"My feeling is they can look lovely, but if they don't taste good they aren't worth it," she said.

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I miss you Mom!  Thank you for the inspiration and direction to find something that I love to do, that brings me so much joy, and brings joy to others.

A Cookie Makes a Difference

This post is not about me baking or cooking and sharing my experience with you. It is about a wonderful event I attended in Providence, RI and a way to get you thinking about how you can really make a difference.

My friend Michelle and I attended a Drop In & Decorate event held at Rhode Island School of Design.  What is a Drop In & Decorate event you ask?  It was just that today.  People stopped by and decorated some cookies that will make the recipients happier than you could ever think a cookie would make someone.

Drop In & Decorate is the brain child of food writer Lydia Walshin and is a Rhode Island non-profit.  The concept is simple:  bake some cookies, invite some friends over, decorate said cookies and donate to a local agency.  You can read all about Drop In & Decorate on their website.

Today's event, though, was not a simple concept.  It took many months of hard work, planning, and dedication for Lydia and her team to pull off so seamlessly.  They were fortunate enough, though, to have Rhode Island School of Design do all the baking... to the tune of over 875 cookies.  They had over 150 people show up to decorate cookies that are being donated to the Rhode Island Community Food Bank's Kids Cafe program.  

I hosted my first Drop In & Decorate Event last year (click here and here to read about it) and cannot wait to host my 2nd one this year.  I followed the instructions:  baked some cookies, invited some friends over, and we decorated.  I was truly overwhelmed by the appreciation, joy, and thankfulness of our recipients.  

Please think about hosting your own Drop In & Decorate event.  You do not need 875 cookies and 150 people to help you.  You do not have to be "a baker".  Lydia herself says she is not one!  You can make cookies from scratch or you can buy the ones in the grocery store that all you have to do is bake.  Think of an agency in your town or a nearby one that you could give your cookies to.  Invite some friends over, relax, enjoy each other's company, and decorate some cookies.  You will be amazed at the joy you will bring someone.  Trust me on this one.  A cookie really makes a difference.

News coverage of event:

http://www.abc6.com/news/83172627.html

Photos from today's event:

2/1/10 Update: Adding link to Lydia's photos:

http://www.flickr.com/photos/lydiawalshin/sets/72157623202237933/

January 2010 Daring Bakers: Graham Wafers & Nanaimo Bars

I  was going to do this month's challenge a week ago Saturday, but got busy with other things so I put it on the calendar for this past Sunday.   While I was driving home from my cooking class on Sunday afternoon I realized I was on the fence about doing the challenge.  What?   I absolutely love baking and it brings me so much joy, but sometimes the challenges are not something I would normally choose to make.  There are pros and cons to this.  I like it when it allows me to step out of my comfort zone and practice a new technique or learn how certain ingredients work together, but sometimes there are other factors that get in the way.  It could be ingredients, degree of difficulty, time commitment, or the fact it just is not appealing to me and I would never make it again.  These are some of the things that "get in the way" and don't get me fully charged up to attempt the challenge.  Once I start baking, though, I usually mellow out a little!

As a blogger, I find that  at times the joy of cooking and baking is diminished as I pay so much more attention to taking photos as I go along, making notes if I tweak a recipe, writing up posts and choosing and editing photos for a post.  Life is busy.  We all know that.  It is all time consuming and like many others I try to balance a lot.  In regards to my blog, there is so much I want to do  from appearance to marketing that I keep going back and forth on what it is I want to focus on.  If only I did not have to work!  For January, with encouragement from my husband, I decided I would stick to my commitment to Daring Bakers and give the Nanaimo Bars a try!

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars Nah-nye-Moh) as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and City of Nanaimo.  Nanaimo Bars are a classic Canadian dessert created in Nanaimo, BC.  Given that the 2010 Winter Olympics will be in Vancouver, it seems quite an appropriate time to showcase this dessert.

This month's challenge had two parts to it. The mandatory challenge was to make our own graham wafer crackers to be used in the base of the bars.  These are similar to what we in the U.S. know as graham crackers.  The optional challenge was to make the graham wafer crackers gluten free.  I opted not to make the gluten free version as I did not have the gluten free flours and did not want to be left with a bunch of ingredients I would probably not use again.

These no bake bars are comprised of three layers:

• Base:  butter, sugar, cocoa, egg, graham cracker crumbs, almonds, and coconut
• Middle:  custard like
• Top:  chocolate
  

In seeing some of my fellow Daring Bakers share their completed challenges with us on the forums I decided I would mix up the ingredients just a little.  While cooking I do this all the time, but with baking I have yet to experiment a lot.  I had leftover pistachios from Christmas time so I turned to The Flavor Bible to see what went with pistachios.  Cranberries were an option and I had some on hand so I replaced the almonds and coconut with pistachios and dried cranberries.  I contemplated putting the cranberries in the base or the middle layer.  I went for the base, but I think if I made this flavor combo again I would add them to the middle layer to add some color and texture since the base already had both.  The end result is a very rich almost candy like bar and the pistachios and cranberries added a nice flavor.  Pistachios are not an overpowering nut so I was pleased with the outcome.  I did cut the cranberries up, but since I used dried ones they did a little chewiness.  Having already cut the bars (photo above) and then tasting, I ended up cutting them in half as there is just a lot of rich sweetness going on in these bars!

The challenge was not overly complicated, though time consuming due to the fact we had to make our own graham crackers.  Once the crackers are baked and cooled the bars come together fairly quickly, though you do need to allow some time for them to set. You can cut your crackers/wafers into any shape you like.  I used a circular cutter with a scalloped edge just to dress them up a little.  You will have a lot of leftover crackers since the recipe only calls for 1 1/4 cups of graham cracker crumbs.  They are a wonderful addition all by themselves or with an afternoon cup of tea.

One thing I did notice was that my middle layer did not seem as "custard like" as many of the other Daring Bakers'.  I could have added some additional milk to make it less thick, but it tasted fine so I kept it as is.  On a funny note, my top layer took three try's.  Um, the easiest layer of these bars. Mind you I made these late on Sunday after spending 4 hours on my feet in cooking class and in while making dinner.  Trying to make myself feel a little better here.  Probably not the smartest think to try to balance baking graham crackers, making dinner (a new recipe that I was also taking photos of as I went along), and making the middle and top layer to these bars.  The recipe said melt chocolate and butter over low heat, cool, and pour over middle layer.  Well, I skipped over the word pour and went to spread on my melted chocolate.  Hmmm... this is sort of thick and does not seem like there is enough.  Went back to the recipe and saw the word "pour".  Grabbed some more chocolate and butter and opted for the microwave as I melt chocolate that way a lot.  You know what is a bad smell? Burnt chocolate!!  I have never in my life burned chocolate.  I was in a rush and did so this time.  So, back to the sauce pan with some more chocolate and butter.  I slowed down a little and focused on the main task at hand and before I knew it I had pourable melted chocolate, not spreadable melted chocolate :)!

So, after my little breakdown I am glad that I did do the challenge and was pleased with the results.  I enjoy reading the posts on our forum to see what success and challenges my fellow Daring Bakers experienced.  Would I make them again?  I think so.  For the Nanaimo bars I would not make my own graham crackers.  I thought the graham crackers tasted very good on their own, but I don't think I could tell the difference if I used my homemade vs. store bought in the bars.  I was thinking the graham cracker dough could be used as a slice and bake type cookie/cracker.  Perhaps the addition of cinnamon to the dough or a cinnamon and sugar mixture sprinkled on top before baking.  The important thing for me is that I walk away with two new recipes that have given me ideas for other desserts!  Thank you Lauren for this challenge!

For the full recipe and directions, click here.

Be sure to check out my fellow Daring Bakers from around the world by clicking here.

Sweet Potato Shepherd's Pie

Traditional shepherd's pie (casserole with meat and veggies topped with mashed potatoes and baked) was a common dish in our house growing up.  I have never made it myself nor do I remember it having any deep rich flavors, but it resinates in my mind as true comfort food and I know I always cleaned my plate!  I like casseroles for a few reasons:

• Creativity:  Have stuff in the fridge that you need to use up?  Favorite flavors you like to combine?  Use ingredients you have and be creative!
  
• Easy:  If having company, you can make these ahead of time so that you can actually socialize with your guests and not be stuck in the kitchen.  Also, you can freeze and reheat very easily.

The January 2010 issue of Vegetarian Times presents an article on "freezer pleasers".  In these crazy busy times we live in, trying to find time to make healthy delicious dishes can at times be a challenge.  The article offers four make ahead casseroles with interesting and deep flavors along with a healthy twist.  In reviewing their site it looks like articles and recipes get posted about a month after the magazine comes out.  Be sure to check out the site for more info:  Vegetarian Times

The sweet potato shepherd's pie caught my eye.  My husband is a huge sweet potato fan so I decided to try this one first.  The sweetness and creaminess of the sweet potato combined with the sweet, earthy, woodiness of the spices and vegetables provide a wonderful combination for this casserole.  This was the first time I ever cooked with leeks.  I would compare them to a mild onion.  They do sweeten up a little when cooked in oil/butter.  I visited YouTube for a quick lesson on how much of the leek to use, cleaning instructions, and how to chop.  I really enjoyed the flavors of this dish though my husband was not totally keen on the cannellini beans.  There was nothing left on his plate so I guess he adjusted.  I think a nice addition to this recipe would be a little smoked paprika. 

Do you have any go to favorite casserole dishes?

Sweet Potato Shepherd's Pie

adapted from Vegetarian Times

Printable recipe

Topping:

1 medium sweet potato, peeled and diced (recipe says 1/4 lb; I used one closer to 13.5 oz)

1/4 cup fat free milk or soymilk (I had 1% on hand)

1 Tbsp non hydrogenated margarine or butter (I omitted)

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg (I always use fresh ground nutmeg; it's the best!)

Filling:

1 1/2 tsp vegetable oil

1 medium onion, chopped (1 cup)

1 leek, white part thinly sliced (1 cup)

2 turnips, diced (1 cup)

1 carrot, diced (1/2 cup)

3 sprigs fresh thyme (did not have thyme so I used dried oregano; about 2 tsp)

1 sprig fresh rosemary, chopped (2 tsp)

1/4 cup white wine or water

1 15 oz can cannellini beans, rinsed and drained

1 cup low sodium vegetable broth

3 Tbsp shredded Parmesan cheese, optional   

Preheat oven to 375 degrees 

To make sweet potato topping:

Bring a large pot of water to a boil.  Add sweet potato, cover, and boil 10 minutes, or until tender.  Drain, and return to pot.  Mash with milk, margarine, cinnamon, and nutmeg; season with salt and pepper if desired.  Set aside.

To make filling:

Heat oil in large skillet over medium heat.  Add onion and leek and saute 5 to 6 minutes, or until leek is soft.  Add turnips, carrot, thyme, and rosemary; cook 2 to 3 minutes more, or until carrot begins to soften.  Add wine (or water) and cook 30 seconds to deglaze the pan.  Stir in beans and broth.  Cover, and simmer 10 minutes, or until carrots and turnips are soft.  Season with salt and pepper if desired.

Remove thyme sprigs from filling and discard.  Pour filling into 2 or 3 quart casserole dish.  Spread sweet potato topping over the filling.  Sprinkle with Parmesan cheese.  Place casserole on a baking pan and bake for 30 minutes or until filling bubbles and cheese is melted.  Let stand 5 minutes before serving.

If you freeze this, here are the reheating instructions:

Preheat your oven to 375 degrees.  Cover casserole with foil and place on a baking dish.  Bake 60 to 75 minutes or until filling is bubbling and top is golden.  Remove the foil for last 10 minutes of baking.  Let stand for 5 minutes before serving.

French Lentils with Cashews

In my last post I mentioned my recent bread baking experience.  For whatever reason, every time I sit down to write it I just don't have the inspiration to write about bread.  I probably should have wrote about it right away and perhaps avoided this conundrum.  Any who, I promise an upcoming post on the bread as it truly deserves a post and I do want to share it.  Once you see how easy and delicious it is you may be making it on a regular basis.

So, on to the post at hand.  I have decided to try and cut back a little on meat.  Are you going to ask me why?  O.K. I'll tell you.  My main reason is because I am trying to lose a few pounds and find that 3 oz. of meat does not do much for me.  Yes, I have it with veggies and a salad, but I just don't feel satisfied.  There are also environmental, other personal health, and ethical reasons for wanting to try to reduce my meat consumption.

In search of some recipes I went to that file of "to try" recipes and came across one I had been wanting to make for a while.  It is Butternut Squash and Hazelnut Lasagne.  The problem though, is that it is beyond high in calories and fat.  I decided to put that one aside and am working on coming up with a lower calorie version.  I then looked online at Vegetarian Times and also bought a copy of their latest issue.  There really are so many meatless options utilizing lentils, beans, and even meat substitutes.  What the heck, I'll give it a try!

In trying to find a "filling" recipe I started looking at lentil dishes.  They are high in protein and fiber and are quick to make.  I often buy a premade Spanish Lentils and Vegetables dish from Trader Joe's.  It's very good, but after reading this recipe and seeing how easy and quick a lentil dish is to make I was off to try it on my own.  I came across this recipe in the New York Times earlier this month.  I used the original recipe as a base and adjusted it to my own liking for spice and added a pepper that was in the fridge calling out to be used.  If my recipe below has too much heat for you just eliminate the crushed pepper and cayenne.  To find the original recipe, click here.   The recipe was one of many that accompanied an article by Mark Bittman on the versatility of lentils.  You may want to check that out here.  One thing to note about the original recipe is that when it was first posted it called for a 1/2 cup of lentils.  I had printed off that version and used that amount and everything was fine.  It was adjusted and now calls for 1 cup.  Your choice.  The recipe can be served as a main or side dish.  In our house we did both.  I had never made lentils before and this first experience was positive.  My only issue with this recipe is that the cashews did get a little soft.  I think mixing some in per serving or sprinkling some on top will provide the nice nutty crunch. The lentils have a bean like taste and pick up the flavors you make them with.  You can create a great home cooked healthy dish in a short amount of time.   Lentils give you the option to be very creative with flavors and produce something that tastes like you were in the kitchen for a long time when in fact you were not!

 

French Lentils With Cashews
adapted from The New York Times
Printable Recipe

2 tablespoons butter or peanut oil (I used Brummel & Brown)

1 large yellow onion, chopped
1 green pepper, diced
1 tablespoon curry powder or garam masala
1 tsp cumin
1 tsp crushed red pepper flakes (to get a little smoky flavor I used the seeds I had leftover from dried chipotles)
1/2 tsp cayenne pepper
1/2 tsp garlic powder 
1/2 tsp oregano
1/4 cup tomato paste
1 cup chopped cashews (I used a much smaller amount and then sprinkled some on top)
1/2 cup dried French green (Le Puy) lentils, washed and picked over
Salt and freshly ground black pepper
1/2 cup yogurt for garnish (optional)
1/4 cup chopped parsley for garnish (optional)

Put butter in a large pot over medium heat until it is melted and foamy (or shimmering if using oil). Add onion and green pepper and cook, stirring occasionally, until soft and onions golden, about 5 minutes. Stir in spice blend and keep stirring for a few seconds, until it becomes fragrant. Add tomato paste and cook, stirring frequently, until it darkens, another couple of minutes.

Add cashews and stir to coat them in onion mixture. Cook and stir just long enough for them to warm a bit. Add lentils and enough water to cover by about an inch.  Be sure to add enough water as your lentils need the liquid to cook.  If you add a little too much you can always just let it cook down.

Bring to a boil, then turn heat down to medium-low so mixture bubbles gently. Cook, stirring until beans are soft, 20 to 30 minutes; add more water as needed to keep everything moist. When lentils are cooked to desired tenderness and mixture has thickened, stir in some salt and pepper, then taste and adjust seasoning. Serve, garnished with a dollop of yogurt and a little parsley.

Yield: 4 to 6 servings.