Easy Peasy

Last night we hosted the Elmores, Jeremy and Nicci, one last time before their exciting but sudden move to Johnson City, TN.  These two have been around my family for years as they have been friends of my brother and his wife since their college days.  We moved to their college town here in KY where the Elmores have been living since they graduated and married.  We are excited for them as they begin their new life in Tennessee, serving at Carson Newman. We're sad, but we know exactly how they feel and rejoice with them in that.  Here is a couple more photos of from the evening.

I know, this is just weird.

Bailey really likes Nicci.  Bailey is praying very hard that the Elmores will find a good home for their dog, Josie, since she can't move to Tennessee with them.  Would YOU be interested???

Let's talk about dessert.  Last night we made pizza, and what goes better with pizza but CHOCOLATE!  We decided to go with Molten Chocolate Lava Cakes.  I found the recipe at Tasty Kitchen.  You will need:

4 1-oz. squares of semi-sweet Baker's chocolate

1 stick of unsalted butter

1 cup powdered sugar

2 whole eggs

2 egg yolks

6 Tbsp flour

Here's what you do:

First, preheat the oven to 425.  Lightly oil 4 custard cups or ramekins.  Microwave the chocolate and butter in a microwave-safe bowl for 1-2 minutes and whisk until smooth.  I usually prefer to do this over a double-boiler, but I braved the microwave for the sake of convenience and it turned out fine.  In the same bowl, whisk in the sugar until well-blended.  Then whisk in the eggs and yolks.  Lastly, stir in the flour.  Divide the velvety chocolate mixture amongst the 4 ramekins.  Yes, I just used the word "amongst".  Bake 13-14 minutes until the sides are firm but the center is squishy.  When they come out of the oven, they will look like this:

They are kind of lop-sided and assymetrical, not uniform at all.  But I prefer to think of this dessert as a reflection of those to whom it is being served.  Let them cool in the cups for a minute or two and then invert them onto plates.  You should probably top them with homemade whipped cream or ice cream, at the very least.  We chose homemade vanilla with strawberries.  It was a perfect pair.

Ok, pretend like the above photo doesn't have any shadows and that the scoop of ice cream hadn't fallen off the top of the cake.  Look how the chocolate oozes out!  It is a cozy dessert, perfect for entertaining because it requires just one bowl and a whisk, and bakes up in no time at all.  You'll definitely want to eat this while it's still warm!

Life, Love, and Mocha Silk Pie

Who doesn't love pie?  Apple, blueberry, coconut cream--you name it, somebody loves it.  I haven't made too many pies in my day.  I don't know why, I just haven't.  People are into layer cakes, fancy cookies, and the ever popular high-maintenance cupcake.  I don't get a lot of request for pies, and frankly I don't mind because making pie crust is a lot of work!  However, in an effort to preserve the nostalgia of pie, I vow to become a better and more seasoned pie maker.  Last week I made this:

Mocha Silk Pie.  All credit goes to The Pioneer Woman.  I have wanted to make this ever since I found the recipe here, but it calls for Kahlua and you can't buy that stuff around these parts.  So I just left it out and added melted butter in its place.  It seemed to work out just fine.  I made a couple of other changes from the original recipe as well.  Note: this pie contains raw eggs.  Don't make this or eat this if you have a problem with that. 

For the crust you will need:

1 cup chopped walnuts

1/2 cup packed brown sugar

2 oz, weight, Semisweet [Baker's] chocolate, grated

2 Tbsp melted butter

Scant pinch of kosher salt

Just go to town chopping those nuts until they're pretty fine.  Not pulverized, just finely chopped.  Put them in a bowl with the brown sugar and the grated chocolate.  I like to use Baker's chocolate for these kinds of things because it's already measured into 1 oz. segments.  Then add the melted butter after it's had a chance to cool so you don't melt the chocolate.  Use a fork to get it all combined and then press it into the bottom of your crust.  It will look like this:

Put it in the fridge to set while you make the filling.  It'll be just fine in there. 

For the filling:

2 sticks room temperature butter

1 1/2 cups sugar

2 tsp instant espresso

3 oz, weight, semisweet [Baker's] chocolate

1 tsp vanilla

4 whole large eggs

First you'll need to melt the chocolate in the microwave for about 45 seconds [or in a double boiler] and let it cool while you're doing the rest.  Cream the heck out of the butter and sugar.  After that, add in the vanilla and espresso. Once the chocolate is cooled, get all of it into the bowl of your mixer and let it go until just combined.

Here's the fun part.  With the mixer on medium speed, add the eggs one at a time over a 20 minute period.  You heard me.  Put one egg in and let it go for 5 minutes.  Then add another, and so on.  Set your timer and do something productive like unloading the dishwasher until it's time to add the next egg.  When you're done you'll havea creamy-dreamy filling for your crust.  I ended up with enough filling for 2 pies so I just whipped up another crust and delivered the second pie to a friend.

This pie will taste better as it sets up in the fridge.  I recommend at least 3 hours.  I would imagine it would be even better frozen, topped with fresh whipped cream and perhaps even more chocolate.  It doesn't seem like the 2 teaspoons of instant espresso is enough at first but believe me, this pie is the perfect mixture of coffee and chocolate.  Let me know what you think!  I hope you'll try it out. 

Let's talk about this dog...

Meet Bailey.  She's a mutt.  Well, we think she's a mixture of long-haired daschund [body shape], beagle [bark and face], basset hound [feet], and chocolate lab [coloring].  Who knows!  She was a stray dog that my parents rescued in NC.  They had her for about a month and then gave her to us the day before we moved from Atlanta to KY. 

Here are a few photos I snapped during a 5 minute portion from one of her many, many naps.

The following photos are a portion of what kept her busy this evening.

If you haven't heard from me, don't worry.  Look at what I have to deal with all day.

Al Gore and Spice Cake

What in the world is going on?  Did Al Gore mess with the global temperature again? Last night at 7:45 the heat index was 99 degrees here in central KY.  TOO HOT!  Disclaimer: I never have and never will enjoy any temperature over 80, and that's being generous.  I think I need to live in the extreme northwest, but that's another story for another day.
I know it's July and it's supposed to be hot, but enough already.  I started out with the hot and humid stuff way back in April when I was still living in Atlanta.  So technically I've surpassed the dog days of summer. 
My favorite time of year by far is October through early May.  The rest can go, as far as I'm concerned.  Except of course for our anniversay and my birthday, which are both coming up in August.  But I digress. 
Last night I was really longing for the joys of autumn.  Crisp leaves under my feat, vibrant orange and red ones on the trees.  Sitting by the fireplace [that we don't have] drinking cider...it can't come soon enough. 
I set the mood by lighting this candle:

And then I made this:

Zucchini Sweet Potato Bread

Bon Appetit Magazine circa 1992

This recipe is a healthful alternative to theirs.

Ingredients:

2 cups flour [I used white whole wheat, but you can use whatever you want]

2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

2 cups sugar [I used 1 c white, 1 c brown]

1/4 cup unsweetened apple sauce

3/4 cup buttermilk

3 eggs, room temperature

1 tsp vaninlla

1 1/2 cups shredded zucchini

1 1/2 cups shredded sweet potato

Directions:

Preheat your oven to 350.  Spray 2 loaf pans, because this recipe makes 2.  You can eat one and give another one to your neighbor.  Or freeze one.  Or eat one before your husband gets home so he thinks you made it just for him.

In a medium bowl, sift together the flour, cinnamon, nutmeg, cloves, baking powder, baking soda, and salt.  Like so.

See all the spicy goodness?  Next, in a large bowl, whisk together the white and brown sugars, applesauce, buttermilk, eggs, and vanilla.  Add in the shredded veg.

Then just add in the dry ingredients and stir just to combine.  At this point, you could fold in some walnuts or dried cranberries.  I just didn't happen to have any on hand.  Now just divide your batter between the 2 loaf pans and bake for 1 hour and 20 minutes.  Let them cool in the pans for about 15 minutes and then put on a rack to cool completely.

This cake is veeeerrrrry moist. It is really good with coffee or hot tea.  And if you're me, you can smear it with this treasure you found at the Amish store.

Well, I guess I'm going to have to wait a few more weeks for cooler temperatures.  Until then I'll keep enjoying the bounty of summer.  But isn't nutmeg just the best?

I was abducted.

By life, that is.  I was most certainly abducted by life this week.  I haven't had to adhere to any kind of a schedule for many months now, and I kind of like it.  It's not hard to get used to waking early, sipping coffee, reading, and doing other fun stuff.  Of course I manage to get groceries, work out, and dust, but I don't have anyone breathing down my neck to get it done either.  This week was kind of an eye-opener, in a way.  You see, I was asked to teach a kid's cooking class through Campbellsville University.  This involved me waking up by 6:30 so I could be ready to make the 30 minute trip from here to Hodgenville, KY.  I haven't used an alarm clock since the day I lost my job.  I had a lot of fun meeting the kids and teaching them a few new things that they could do in the kitchen.  At the end of the week, they got a folder with all of the recipes that we did so they can do it all at home.  Here are a few photos I managed to get the first day.

The Kids College was only half of my days this week.  On Monday afternoon, Justin and I spoke at a senior citizens luncheon; on Tuesday, we had to go to Louisville.  Wednesday was ah...raining.  So I planned to spend the afternoon recovering for 3 days straight of busyness [it's tough being an introvert].  However, my quiet afternoon was interrupted and before I knew it, it was time for church.  I don't normally attend Wednesday night services but I was asked nicely by my husband to help with a kids movie night.  All I have to say is, it's all fun and games until you have to clean out the popcorn machine.

I've also been busy baking and entertaining.  Well, we entertained once this week but we thought a second time was coming so I did some prep work ahead of time which resulted in this:

Mocha. Silk. Pie.  Oh. My. Stars.  But more on that later.  I'm have to go do something awful...pull weeds.  They're overtaking my walkway and I'm afraid people will start talking. 

Militant Muffins

Ok, so there's really nothing militant about this post, but it is eye-catching, isn't it?  I'm willing to be that if you're reading this it's probably because I put that word in the title.  I'm glad you're here!
There may have been a little hostility in my kitchen this morning, though.  See, I had to make this apple pie last night for someone's birthday.  Let me start out by saying that in general, when I bake for someone I don't have much of a desire to eat it.  Whether it's cookies, cake, or bread, I'm ok without a sample.  I'll do a little taste test to make sure it turned out right, but I don't sit around foaming at the mouth because I need to eat it.  Apple pie, however, is different.  Apple pie is the stuff of dreams.  Apple pie is...American, summer [but also fall], and comfort all baked up into a lovely pillow of deliciousness.  And apple pie is not something that can be sampled before delivered to said person.  That presents a two-fold problem.  First, I have no idea if it turned out right.  Sure, it looks nice enough, but what if the apples aren't tender?  What if the crust is soggy?  I guess I'll never know.  I'm pretty sure the person for whom the pie was made would never say anything.  So here it is, my pie, just out there for all the world to see...err, taste. 

The second problem is that because I could not sample this pie, I was feeling kind of deprived.  I've already got the short end of the stick due to my newly found no-carb lifestyle [more on that later].  So this morning when I woke up [well, after the pie was delivered] I decided to do something about it.  It just isn't normal to go days and days without carbs.  I think it causes brain damage. 

Let me start out by saying that today is my favorite kind of day.  It's cooler, and it's pouring down rain. 

This is the view from my desk, aka the kitchen table.  The weather promises to be consistently soggy, which is just right for me.  I know it's weird, go ahead and send your rolling eyes my way.  Due to my deprivation, I decided to make muffins.  I thought to myself, "It's ok.  I'll just work out later."  However, I realized that our treadmill is still in shrinkwrap in the guest room.  So instead of making the maple-y, buttery, pecan-y muffins of my dreams, I went with these.

Blueberry Muffins, the "Right" Way

These muffins are surprisingly moist and delicious. I say this with the utmost respect and admiration for butter and fat. These are the kind of muffins that make you feel good about yourself and your morning. They’re whole grain, oat filled and fruit studded.

Makes 12-15 muffins
Preheat oven to 375 degrees.1 1/4 cups white whole wheat flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 tsp vanilla
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp canola oil
1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen)



Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray.


In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. In a medium bowl combine applesauce, buttermilk, vanilla, sugar, oil and egg. Make a well in dry ingredients and add applesauce mixture. Stir until just moist. Fold in blueberries. Fill muffin cups 2/3 full.  Just for kicks, top the muffins with a sprinkle of brown sugar or turbinado sugar for a little homey touch.
Bake for 16-18 minutes.

Cantaloupe

This is a photo of a giantic cantaloupe that I purchased this week.  The subject of this post is the reasons why we should all eat more of this delicious melon.  First of all, this is no cantaloupe at all but rather, a muskmelon.  True cantaloupes are grown in Europe and are much uglier.  No really, they have warts and bumps on the outside. 

One of the biggest struggles with purchasing produce is knowing how to choose a ripe item.  How do I know if a melon is ripe?  You'll want to consider the overall shape, the color, and the stem.  First of all, it should be uniformly spherical without bruises or indentations.  The color should be khaki or tan with no green streaks or spots.  A ripe melon has a strong stem area with no tears.  If there are any tears, you can be sure that that melon was harvested too early.  When they are ready to be harvested, cantaloupes come very easily off their vine. 

What about storing this delicious fruit?  It should be noted that once the melon is picked, it doesn't continue to produce sugars or get sweeter.  If you leave it on the counter at room temperature, it will get softer and sweeter but it won't continue to ripen.  Once sliced, it should be refrigerated and consumed within 2 days. 

Cantaloupes are a good source of betacarotene, potassium, and Vitamin C.  It's especially good to eat on a really hot day because of its high concentration of water. 

Nutrients per 1 cup of raw cantaloupe:

Calories: 56, Fat: 0, Carbohydrate: 13g, Protein: 1.0g, Fiber: 1.0g, Sodium: 14mg, Potassium: 494mg, Vitamin C: 68mg, Vitamin A: 515 RE or 5158 IU, Water: 144g

Source: Bellybytes.com