The White Stuff

When my sister was in junior high the thing to do at sleepovers was to make fudge. Why? I don't know other than a bunch of 13 year old girls plus a big pan of chocolate was a pretty good mix. I couldn't wait to be that cool, so when one of my friends invited me to spend the night, I volunteered to bring a fudge recipe. What I hadn't thought through was that her father was an orthodontist and sugar was frowned upon in her household. It was well-kown that on Halloween, theirs was the house that handed out toothbrushes and travel-sized tubes of toothpaste. Poor deprived girl!

I just don't relate to that "no sugar" mindset. What would your sweetie give you for Valentine's Day? A box of tofu crisps? And what about when you're stressed and really need to bake? Do unsweetened rutabaga bars with carrot crumble truly hit the spot? And how about girlfriend time - how's that supposed to work without sugar?



Well, fortunately for my girlfriends, they don't have to find out. We're having our annual cookie exchange soon and these beauties just might make it onto the plate (if my family doesn't devour it all first).

This is a new technique for me. I've made fudge here and here, and someday I'll post my positively fabulous creamy fudge, but today's involved a hot syrup, waiting for an hour, and then a handheld mixer. A slightly different approach, but still rich, creamy, and wonderfully chocolatey. Adding crushed peppermint makes it perfect for Christmas time. Treat yourself or hand out bags to friends, family, and random strangers. Share the love. And the sugar.



May your days be merry and bright, and may all your baking sugar be white. (Except for the brown and dark brown, of course)

Perfect Peppermint Fudge
- adapted from Fine Cooking

3 Tbs. cold unsalted butter; more at room temperature for buttering the thermometer and pan
3-3/4 cups granulated sugar
1-1/2 cups heavy cream
3/4 cup crushed peppermint candy
4 oz. unsweetened chocolate, coarsely chopped
3 Tbs. light corn syrup
1 generous tsp kosher salt

1- Lightly butter the face of a candy thermometer and set aside.

2- n a large (4-quart) heavy-duty saucepan combine the sugar, cream, chocolate, corn syrup, and salt, stirring with a wooden spoon or heatproof spatula until the ingredients are moistened and combined. Stirring gently and constantly, bring the mixture to a boil over medium heat, 7 to 12 minutes. Cover the saucepan and let the steam clean the sides of the pan for 2 minutes. This prevents the formation of sugar crystals in the fudge.

3 -Clip the candy thermometer to the pot, being careful not to let the tip of the thermometer touch the bottom of the pot, or you might get a false reading. Let the mixture boil without stirring until it reaches 236°F to 238°F, 2 to 5 minutes. Take the pan off the heat and add the butter, but do not stir it into the mixture. Set the pan on a rack in a cool part of the kitchen. Don’t disturb the pan in any way until the mixture has cooled to 110°F, 1 to 1-1/2 hours.

4- While the mixture is cooling, line the bottom and sides of an 8x8-inch baking pan with foil, leaving a 2-inch overhang on two opposite sides of the pan. Butter the foil. Set the pan aside.

5- Remove the thermometer from the fudge mixture. Using a hand mixer, beat the mixture on high speed until it is a few shades lighter in color and thickens enough that the beaters form trails that briefly expose the bottom of the pan as they pass through, 10 to 20 minutes. (Mine had kind of a caramelly consistency when I began beating it. I might have beat mine too long, but it wasn't nearly 10 to 20 minutes. It started clumping. That wasn't a problem, though, as I just pressed it into the pan.)

6- After beating the fudge, stir in 1/2 cup crushed peppermint candy. Pour the thickened fudge into the prepared pan, using a rubber spatula to help nudge it out of the pot. You can scrape the bottom of the pot but not the sides; any crystals that stick to the pot stay in the pot. Smooth the top of the fudge with the spatula. Sprinkle 1/4 cup crushed candy over the fudge. Set the pan on a rack and let the fudge cool completely, about 2 hours. The fudge will be slightly soft the day it’s made but will firm up overnight.

Turn the fudge out onto a clean cutting board and peel off the foil. Turn the slab of fudge right side up and cut it into 25 equal pieces.

The fudge will keep for a week to 10 days stored in an airtight container at room temperature.

Gift-Giving Stress

As soon as the calendar flips over to December, I start to feel gift pressure. I know some people just grab any old thing and toss it into a gift bag. I really try to find just the right gift and that ratchets up the pressure.

The worst case of gift pressure I ever had was in high school with my first boyfriend. We'd only been going out two months and Christmas was bearing down on my like a sleigh full of "holy cow, what am I supposed to get for him?" At the two month mark, the relationship was still in a "I really like you, but I'm not sure how serious this is" state. It was a fine line to tread in gift-giving. Too mushy and I'd feel foolish. Too extravagant and I'd feel foolish. But not enough and I'd feel chintzy and possibly jeopardize the relationship.

It would help a lot, I thought, if I knew what he was planning on giving me. I tried to pry it out of his friends. No dice. One of his girl acquaintances said she knew but refused to tell, leaving me on tenderhooks with the cryptic comment, "It's reeeallly nice. You'll like it!"

Oh, poop! What were we talking about here? Favorite book nice? Pretty sweater nice? Or, gulp, jewelry nice?

To get an idea of his general gift-giving habits, I asked him what he was giving to his family. Sweater to his sister (check), book to his other sister (OK), and necklace to his oldest sister (fine). And to his mother he was giving a trash compacter.

What?? He was giving a trash compactor? A freaking major kitchen appliance? This was gift giving waaaaay out of my league. I certainly hoped he wasn't planning on dropping that kind of cash on me! Holy steaming mounds of poop!

I got him some joke gifts, things he could take any way he chose. And he gave me a coat. A popular (and expensive) brand of ski jacket. Yikes. Gift inequality, big time.



What I should have done was give him food. Food is always appreciated (especially by guys). And if you go by price tags, homemade marshmallows are a great value for the time invested in the kitchen. It takes little money and time to produce show stopping results. And if you deck them out in peppermint, they're perfect for the holiday season.

So, word to the wise, when you're stumped for a gift, wrap up some of these beauties in cellophane with a fancy ribbon. They'll look like a million bucks and you'll never feel you've been outgifted. Unless diamonds are involved.

Peppermint Marshmallows
- adapted from Ina Garten's Barefoot Contessa Family Style

3 packages unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 tsp salt
1/2 tsp peppermint extract
2 oz. finely crushed peppermint candies
Confectioner's sugar, for dusting

1- With a sieve, generously dust and 9 x 13 inch baking dish with confectioner's sugar.

2-Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

3-Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.

4- With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the peppermint extract and mix thoroughly.

5- Pour the marshmallow mixture into the pan, smooth the top, and sprinkle the crushed peppermint candies over the top. Then dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.

6- Run a knife around the edge of the pan to loosen the marshmallows. Turn the marshmallows onto a board and cut them in squares. Roll them in confectioners' sugar and store in an airtight container.

Pumpkin's Last Hurrah

It's been a very pumpkiny fall for me. I've tried some new pumpkin recipes and baked several old favorites. But I see the end is in sight. My pumpkin binge is waning and the peppermint season is coming on. As a final send off for pumpkin, I would like to share with you the cupcakes I made to use up the leftover maple cream cheese frosting from this cake. They were moist and delicious, perfect thrones for the maple cream cheese topping.

Goodby fall. It's been wonderful. We've shared so much - especially pumpkin. I hope to see you again....in about 9 months.

Pumpkin and Maple Cupcakes
- adapted from Martha Stewart's Cupcakes
makes 15

3/4 cup (1-1/2 sticks) unsalted butter, room temperature, plus more for the tins
1-2/3 cups all-purpose flour, plus more for the tins
2 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/8 tsp ground cloves
1 cup canned pumpkin puree
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
Maple Cream Cheese Frosting

1- Preheat the oven to 325 deg. F. Brush standard muffin tins with butter; dust with flour and tap out the excess.

2- In a small saucepan melt the butter over medium-olow heat. Cook, swirling occasionally, until the butter turns golden brown. Skim foam off the top and pour the butter into a bowl to stop the cooking. Leave any burned sediment in the pan. Let the butter cool.

3- In a medium bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.

4- In another bowl, whisk together the pumpkin puree, both sugars, eggs and browned butter. Add the flour mixture and whisk just until combined.

5- Divide the batter evenly among the prepared tins, filling each three-quarters full. Bake about 20 minutes, rotating the tins halfway through baking. Check for doneness with a cake tester inserted near the center - when it comes out clean, they're done.

6- Transfer the tins to wire racks to cool completely before removing cupcakes.

7- Spread the frosting over each cupcake and, if desired, dust with decorative sprinkles.

Leftover Conundrum

The week of Thanksgiving is always a bit hectic with shopping for, prepping for, and cooking the big meal. This week is shaping up to be no exception. So I'm going to use that as an excuse to be super, über lazy. I'll tell you what I did with my leftovers. Not my Thanksgiving leftovers; I don't have those yet. No, the leftovers from when Peabody came to bake with me.

After making the pumpkin brioche and measuring off two 1-lb hunks, I still had a big blop of dough left. I stuck it back in the refrigerator to wait for inspiration.

When I was typing out the ingredients for the streusel, I figured out (something I wasn't able to do when company was here) that the recipe calls for 5 cups of ingredients and then only uses 1-1/2 cups of streusel. Hellooooo, of course you're going to end up with a bunch of leftover streusel.

So, after I cleaned up the kitchen I had a) leftover pumpkin brioche, and b) leftover streusel. What to do? Cinnamon rolls. Definitely cinnamon rolls.

I rolled out the dough into a rectangle, sprinkled the rest of the streusel over the dough, sprinkled extra cinnamon on top and then rolled it up into a log. 12 equal slices were nestled into a greased 9 x 13-inch pan and baked at 350 for 25-30 minutes. Then I drizzled a glaze over the top made from some powdered sugar, a glup of vanilla, and a shlug of milk.

Isn't that the most unrecipe recipe you've ever read? If that stresses you, you can go ahead and make it and write down all the weights, measurements, and directions. Me, I was just really happy to get rid of two leftovers in one go, plus have it turn out to be super tasty!

Happy Thanksgiving, to all who are celebrating this week!

Baking: From My Kitchen to Yours - Part 2

The second installment of Baking: From My Kitchen to Yours happened this week. The fabulous Peabody of Culinary Concoctions by Peabody made the trek down to bake with me. Since I was the host kitchen, I got to decide what we were baking. I had a short list of 4 or 5 things, but with all the socializing, side tangents of photography, and children demanding attention, we only accomplished one baking project.

I was drawn to this recipe when I saw it on the website for Artisan Bread in 5 Minutes a Day. But when I think of Pea, I think of pumpkin, so naturally I thought of substituting Pea's pumpkin brioche in the recipe. Pumpkin, apple, and pear, all together in a rustic, tasty cake. Yumm.

Since I had a large bowl full of brioche, I decided to double the recipe, making two cakes so there would be enough for everyone. That might have been a mistake, since I was getting so distracted. I ended up with an interesting texture to the streusel topping and an oddly large amount with lots of leftovers. (I'll post later about what I did with that.)

When the recipe calls for an 8 x 3-inch cake pan, apparently it really means it. I realized after I'd put both cakes together that my pans are more like 8 x 2-inch. In the oven the brioche rose, pushing chunks of streusel off to burn on the bottom of the oven because I'd forgotten to put in baking sheets. There's nothing like big clouds of smoke issuing from your oven to really make you feel like a pro baker.

Peabody's kitchen is gorgeous and was spotless when I visited her. My kitchen is more of the "Oh, no, company's coming. Get the snow shovel and clean off the counter!" variety. My cookbooks multiply on the cookbook breeding ground (some people might call it an island) and I have recipes printed off the computer drifting around the kitchen like the first snowflakes of winter.

Peabody's kitchen is also very peaceful. Just Pea and her culinary concoctions. As soon as she got to my house the kitchen was stuffed with people. My oldest daughter, my husband, and my two younger children all wanted to meet her and hang around her. Well, who wouldn't? But it didn't make for smooth, effortless baking.

Why am I telling you all this? Well, it's my excuse for what my oven produced. First, billows of smoke, then a cake that fell in the middle. But it tasted good and we had fun!

Fall Brioche Coffee Cake
- adapted from Artisan Bread In 5 Minutes a Day (go there to see how it's supposed to look)

The Streusel Topping:

1 cup oats
1 cup all-purpose flour
1 cup brown sugar, well packed
1 cup chopped nuts (optional)
1 cup melted butter
1/2 teaspoon cinnamon

The Cake:

1 pound (grapefruit-size portion) Pumpkin Brioche dough (make it the day before baking - this will yield enough for 2 cakes plus leftovers)
2 small apples (1 tart and 1 sweet, thinly sliced)
1 large pear, thinly sliced
3 tablespoons brown sugar
zest of half an orange
1 1/2 cups streusel topping (above)

1- Preheat oven to 375 degrees. Prepare an 8-inch x 3-inch round cake pan with grease, a round piece of parchment and a dusting of flour or sugar.

2-To make the streusel: Place all the ingredients in a bowl and toss until well combined.

3- Divide the pound of dough in two equal pieces, form them into balls and roll them out to be just slightly wider than the cake pan. Place one of the disks of dough in the prepared pan. It should come up the sides just a bit.

4- Combine the apples, pear, brown sugar and zest in a bowl. Spread half of the apple mixture on the first layer of dough.

3- Sprinkle with about 3/4 cup streusel. Repeat with other layer of dough, rest of apples and another 3/4 cup streusel. Let the cake rest for 1 hour and 20 minutes.

4- With a baking sheet beneath the cake to catch drips, bake for about 45 minutes , until tester comes out of the center clean. Run a sharp knife around the edge of the cake.

5-Invert the pan onto a plate. Lift the pan off the cake. Peel the parchment paper off the bottom of the cake and then invert onto a cake plate.

I Puffy Heart Puffy Pancakes

As the temperatures drop lower and lower, and the house gets chillier and chillier, a warm breakfast is something my family appreciates. Most morning that would be oatmeal, but on the weekends, I sometimes splurge and make something special. Recently a good friend gifted me with something delightful that I'd had on my wish list for a long time - an ebelskiver pan.

If you are uninitiated in the joys of ebelskivers, let me fill you in. They're a Danish treat - pancakes cooked in a unique pan that allows them to be turned over to form little puffy pillows that can be filled with whatever tickles your tastebuds, sweet or savory.

To break in my new pan, I naturally opted for sweet (that's just me). I found a recipe for Cinnamon Bun Ebelskivers and figured I couldn't go wrong with that. A pancake with a cinnamon bun inside? Oh, yeah, that's my kind of breakfast!



The batter is easy to throw together. Getting the right amount of batter in each well quickly is a bit of a challenge. A pre-measured batter dispenser would be helpful, but I don't have one, so I just scooped up batter with a measuring cup. It works.

Turning the pancakes takes a bit of practice. I've been told there is a handy wooden tool that's shaped just right for flipping them over. Again, I don't have that, so I used wood skewers. It works.



It's not challenging to make these, just a time commitment to be standing at the stove, pouring, filling, turning, waiting, and serving. If you've got a large family, you could be on your feet for quite a while. Or, you could be more clever than me and have your family take turns making their own. Either way, it's a treat breakfast that will be enjoyed and appreciated.


Cinnamon Bun Ebelskivers
- adapted from Williams Sonoma (who also sell the pans)

For the cinnamon filling:
1/2 cup granulated sugar
2 Tbs. all-purpose flour
1 1/2 Tbs. ground cinnamon
1/4 tsp. salt
4 Tbs. (1/2 stick) unsalted butter, cut into 1/2-inch cubes,
at room temperature

For the pancakes:
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 Tbs. granulated sugar
4 eggs, separated
2 cups milk
4 Tbs. (1/2 stick) unsalted butter, melted, plus more for cooking
Powdered sugar for dusting

1-To make the cinnamon filling, in a bowl, still together the granulated sugar, flour, cinnamon and salt. Add the butter and, using the back of a spoon, mash the butter into the flour mixture until all of it is absorbed into the butter, forming a paste. Set the cinnamon filling aside.

2- To make the pancakes, in a bowl, whisk together the flour, baking powder, salt and granulated sugar. In another bowl, lightly whisk the egg yolks, then whisk in the milk and the 4 Tbs. melted butter. Whisk the egg yolk mixture into the flour mixture until well combined; the batter will be lumpy. Using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently fold the whites into the batter in two additions.

Put 1/8 tsp. melted butter in each well of a filled-pancake pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 Tbs. batter into each well. Spoon 1/2 tsp. of the cinnamon filling into the center of each pancake and top with 1 Tbs. batter. Cook until the bottoms are golden brown and crispy, about 3 minutes. Using 2 skewers, flip the pancakes over and cook until golden and crispy, about 3 minutes more. Transfer the pancakes to a plate. Repeat with the remaining batter and filling.

Dust the pancakes with the powdered sugar and serve immediately. Makes 35 to 40.

Food Blogger Heaven

What would you say if one of your very favorite bloggers wrote to you saying, "I'm in town. Want to go to lunch?"

Umm.....let me think......YES!

That was my enthusiastic answer when the fabulous Jaden of Steamy Kitchen fame said that she was in town on her book tour.

I've had a blog crush on Jaden ever since I first stumbled on her blog. Her posts had me laughing out loud - her infectious personality just sprang out of the written words, beautiful pictures, and smooth, professional videos. So, naturally it was an automatic YES to the chance to hang out with her.

We met at the scenic Pike Place Market in downtown Seattle. It's one of the tourist must-see stops in Seattle. Amazing fresh produce and fish (the lobster tails in that picture are 2 lbs each!) and beautiful crafts fill the market stalls. We wandered through, oohing and aaahing, until our tummies told us it was time to think about lunch.

Here I must pause to let you in on a secret. I'm from the Seattle area, but I don't live in Seattle. If you write to me asking where a great place to eat is, I really can't help you with that. I rarely go into Seattle - all the one-way streets and lack of parking spaces discourage me. So when Jaden asked where we should eat, I drew a blank.

Fortunately, she has an iPhone and Twitters. She sent out a call for help and within minutes we had a handful of recommendations all pointing us to Matt's in the Market. And with good reason - the place is fabulous! You have to know it's there and know how to find it, and then be prepared to wait, but it's worth it.

After we were seated Jaden sweet-talked our serving into asking the chef if we could just have tastes of lots of things from the menu. Soon we had soup and plates with adorable miniatures of the menu items set before us. Jaden asked if she could have the recipe for an amazing dip and the executive chef, Chester Gerl, came out to personally give her the hand-written recipe and then gave her the history of the restaurant, his role in the restaurant, and where all the food came from.

We were ready to be done when we were asked if we didn't want to try the seafood? Well, you can hardly come to Seattle and not have seafood! So we were served bowls of buttery broth with manilla clams, mussels, scallops, and shrimp with the heads and eyeballs still attached. When I confessed to Jaden that I found food with faces a bit terrifying, she happily solved that problem by eating it for me.


At this point we were so full of good food we could hardly move. So when the server brought us a tray with samplings of 3 different dessert and ice cream pairings we said, "thank you, no." Right. We managed to stuff in bites of the mini pumpkin cake with golden raisins, a sorbet we guessed as being squash flavored, brownie topped with peanut butter ice cream and a berry sauce, and bread pudding with cherries topped by vanilla bean ice cream and a maple sauce.

Better than the food, though, was the conversation. I loved hearing about Jaden's new book (available now, makes a perfect Christmas present for yourself or a friend), her career, and her family. Her boys are about the cutest things going and she's a wonderful mother to them.

So, no recipe to share with you today. Just the giddy excitement of a day in the company of one of the nicest, funniest, most genuine food bloggers I know. I hope you get the chance to meet her, too!

Apple Polishing

Every year as fall approaches my husband gets excited about two things - football and apple pie. This year being no exception he started with the subtle hints ("Ooh, apples are in season!"), moved up to not-so-subtle hints ("You know, I really, really like apple pie."), and when no signs of apple pie making appeared in the kitchen, he went for the throat ("If you love me, you'll make me an apple pie," said with enormous Bambi eyes and the trembling lower lip).

Well, for crying out loud, I'll make the pie!

And not just any pie. I had plans for making the ultimate apple pie. The deepest of deep dish apple pies. The apple pie that would force all others to admit inadequacy. The recipe I chose used a springform pan. That's how seriously deep dish it is. And it took 5-6 pounds of apples. Oh, yeah, and it had a streusel topping, too. This big bad boy was going to be awesome!

But the transition from awesome sounding recipe to pie cooling on counter had a few problems. Because it took so long to bake, the crust got tough as dog biscuits. And the apples slices, which had been mounded over the rim when I put the pie in the oven, after cooling sunk down in the middle like a tire with a blowout. And the yummy streusel topping? The butter melted and left pools of grease over the top. Tasty grease, yes, but still not attractive.

I was so disappointed I took no pictures. Instead I'm going to share with you what I did with the leftovers.

When I peeled and cored the apples, I saved those bits in a saucepan, covered them with water, tossed in a cinnamon stick, and let it simmer for an hour or so.

When the water cooled, I strained out the bits and poured the apple water in a jar and stored it in the refrigerator. Why? Because it makes fabulous oatmeal. Replace regular water with the apple water, add chunks of apples to the cooking oatmeal, top with a bit of brown sugar and some cream if you're feeling decadent. You won't believe how wonderful it smells and tastes - full of apples and heady with cinnamon. I promise you you'll never go back to store-bought flavored oatmeals!



Apple Cinnamon Oatmeal

- makes 2 servings

2/3 cup apple water made from organic apple peels and cores*
1/3 cup rolled oats
handful of chopped apple (peel on is fine)

1- In a small saucepan, bring the apple water to a boil. Add the oats and stir to mix. Add the apple chunks.

2- Cook over medium heat, stirring occasionally, until the oatmeal is the desired consistency. I like it just when it stops looking soupy.

3- Ladle into bowls and top as you like with brown sugar, milk, or cream. My parents like a blob of peanut butter on theirs, but I think that messes with the consistency.



*This is one place where I must put my dainty foot down and insist on organic. A lot of the pesticide residue on apples is found in the peels and to boil the peels concentrates the residue into the apple water. A bowl of oatmeal in the morning is a delicious, warming breakfast for your family. A bowl of pesticides is not.

Note: the portions I used are for the serving size I like. For heartier appetites, use 1/2 cup oats per person. For daintier eaters, use 1/4 cup oats. The apple water is always in a 2 to 1 ratio with the oats. Twice as much water as oats. Isn't this the easiest recipe ever?