Bagel Bombs

Bagel Bombs

A memo to the kids and newcomers to Chicago: it gets cold here.  It can get really, really cold here.  Sometimes we get lucky and have a mild winter, as has happened for the past couple of years.  Other years we get hit by a blizzard or a cold snap.  It happens.

Today is now on record as the second coldest day in Chicago because there was about an hour that it was -23F.  If you followed the news or social media, you would think it was -23 the entire day but no, it was an hour.  That's it.  I am old enough to have been around in 1985 when the other really cold day happened.  I was 9 years old at the time so I don't remember much but here is the Chicago Sun-Times front page.  See that?  The headline says, "Brave" and that most folks bundled up and kept moving.  Really, the only person who should worry about a blizzard or cold snap is the Mayor.  God help the person in office who doesn't handle it well.

I know I am being nostalgic and sounding as old as dirt when I say this but I miss the days when Chicagoans took pride in their thick skin and ability to put on long underwear and power through a cold day.  I know that in 1985 the deep freeze (-27F) was on a Sunday but I guarantee my Mother had me in church.  I also never, ever remember having school cancelled because it was cold.  The fact that school was cancelled today and tomorrow, when it it supposed to be a balmy 0 degrees, is nuts to me.  Last I checked, I am the Mother of my kid.  If I determine if it's too cold for him to go to school (see never, ever), then I will keep him at home.  Thank you Oak Park School District for parenting for me.  Can you also cook dinner and help with homework?  That would be lovely!

Mallobars

Mallobars

I would like to say that I dropped off the face of the blogging earth because I was doing something like hiking the Himalayas or that I had finally shoved off everything and lived out my dream of moving to Bali to take a deep dive into Hinduism while practicing yoga and meditation, Eat, Pray, Love style.

I didn't go the travel route but I did get unexpectedly downsized in the corporate job I had been at for the past eight years.  This lead me down a path of self-discovery that lead to a Pilates teacher training program and a job at a non-profit.  I am also making bagels with a group of women a few mornings a week that are sold to locals who enjoy a bagel that is not bread in a bagel shape.

Perhaps this new direction speaks to an undiagnosed case of ADD or a mid-life crises.  I don't know but I can say this, I no longer think about everything I am going to do when I retire.  I had to give up the manicures, frequent hair appointments, clothes shopping, magazine/apps/news/music subscriptions, the overflow of flowers I used to have in the garden, eating out and a lot of travel.  I don't have those things anymore but I don't feel like I am missing anything.  We'll see if this hippy live in the moment shtick lasts.  At this rate, who knows, I could be blogging from Bali next month.

This new lifestyle has me extremely busy and my baking/cooking obsession has taken a back seat to following my bliss.  I had a few minutes and it is Mallomar season seeing as it is way too cold to go out and roast marshmallows for a proper S'more.  These are S'mores with the volume turned way up from Melissa Clark's, "Cook This Now".  It's a bit of an undertaking but if you can get to the finish line, it's worth it.  A pile of marshmallow on a homemade graham cracker crust with a shock of dark chocolate on top.  PSA: Support your local library and check this book out.

Happy Baking!

Peppermint Macarons

Macarons are a finicky little treat.  One of the top questions on Google on macarons is why they are so expensive.  Anyone who has attempted or made these delicate meringue treats knows the answer to that question.  One wrong move and and you have a big pile of goop.

I might have had a few five fails before I was able to bring this together.  I actually checked out books from the library on macrons and I have to say, those books, which shall remain nameless here, make it way more difficult than necessary.

Last week I happened to have a couple of leftover egg whites that I let sit on the counter overnight.  I completely forgot about them and came down the next morning to find them looking sad and taunting me to give the macrons another try, after swearing them off after my last fail.  I looked up a recipe on pinterest that did not require weighing and was very simple.  Guess what?  They actually worked.  The recipe is here.

I used a basic buttercream filling, threw in some peppermint oil and rolled the sides in crushed candy canes.  The end result was delicious, although I do need to work on smoothing out the tops of the macaron shell.  Taking pictures of my work keeps me honest and those little bumps in the picture above are bothering me as I write.

Spiced Biscotti

There I was last night, swearing I would not turn on the TV.  I told myself, "Don't do this to yourself.  You can't take the heartbreak."

I cleaned half the house, did some laundry, worked on this blog...and then I couldn't take it any longer.  I had to see what was up in Alabama.  I turned on MSNBC and saw Roy Moore leading.  "Son of a B----!!!!!!  Mother of God, WHY, WHY?????"  My son came down the stairs to ask if I was ok.  "Yes, love...just mourning the end of decency, that's all."  

I flipped on Netflix to the only show that could calm my nerves, The Great British Baking Show.  I watched a group of people being helpful to one another and competing for none other than the honor of doing well.  I watched two episodes and it calmed me.  At this point, my significant other, let's just call him, Manny, because he looks like Manny Pacquiao , was home and checking his phone while I ever so dramatically mourned the end of our Republic.  

All of a sudden he said, "Doug Jones won!"  I thought he was kidding.  I checked my own phone and saw the news outlets calling the race for Jones.  Christmas came early.

Thank you to the good people of Alabama for sending an honorable person to represent them in the Senate.

Homemade Pop Tarts

Store bought pop tarts remind me of a guy in college I used to see in the library all the time.  This guy was so good looking that I assumed that he would have an amazing personality to match his gorgeous looks to fit the fantasy I had built up in my head about our marriage, the gorgeous babies we would have and the perfect life we would lead together.  

Months went by and he would smile at me and I would smile at him.  The fantasy continued to build in my mind to a point where no one could likely measure up to the very high expectations I had built up.  I mean, how many guys look like Ryan Reynolds and actually have a sense of humor, like he seems to have...at least on Twitter?  Never.  It never, ever happens.  Plus, clearly I am not Blake Lively.

So anyway, there I was one day at the library and it happened.  The object of my fantasy came over, just like that, and sat next to me.  It was just like the movies, where the guy you admire from afar forever comes over, sweeps you off your feet and you live happily ever after.  Except, that is not what happened.  He opened his mouth, started talking and after about two minutes, I realized we had nothing in common.  So very unfortunate.

We never spoke again.  Perhaps he also thought my personality was that of a wet rag.  Who knows?  Looks can be deceiving and so is the case with Pop Tarts from the store.  They look so delicious and enticing.  Then, you bite into them and you start wondering if you just took a bite of cardboard, with some sugar on top.  So, do what you want but again, life is short to be spent eating cardboard.

Viennese Whirls - U.S. version

I am a Great British Baking Show fanatic and I am finally getting around to watching season 4.

There was a technical challenge in the second show for Viennese Whirls.  Two delicate, buttery shortbread like cookies with buttercream and jam in the middle.  Since this was the rare technical challenge that did not require elaborate ingredients or construction techniques, I thought I would make a go of it, as they say.

When I went to look up the recipe, I could not find any with American oven temperatures or measuring techniques.  There was one on the PBS website but even that one said that it had not been tested.  Converting measurements is about as much fun to me as watching paint dry but I really wanted to try this bake.

I found out that grams do not translate perfectly into our cups and spoons.  So, my conversions are below but I would highly recommend measuring the ingredients with a scale.  It's also a lot easier just to dump the ingredients into a bowl until you hit the number you need rather than juggling multiple measuring cups.

Also, if you make this, do not do what I did and put the dough in the fridge overnight before piping.  HUGE mistake.  The dough must be mixed well and extremely soft in order to fit through the piping back tip.  Once you pipe, then the whirls should go into the fridge to harden a bit before going into the oven in order to hold that whirl shape.

Potato Chip Cookies and Iowa Caucus Night

Iowa caucus night!!  Woohoo!  Election season is here and we are off to the races.  Can you feel the excitement?  I can!  Is there anything better in this great country than election season?  Um, NOOOOO!  I don't watch sports or go to church because politics is my religion.

The Everything but the Kitchen Sink Cookie

Compost Cookie

I made this cookie for the first time a couple years ago and never posted it.  I have since made it several times and still, no post.  So, I finally have this up.  This, how should I describe, jacked up cookie, was adapted from the Momofuku Milk Bar cookbook.  Although I love the Momofuku recipes, I have to modify almost all of them.  I have an aversion to glucose and corn syrup and this book includes those two ingredients liberally.  Don't worry, this cookie is plenty sweet without the extra sugar nudge.

Strawberries and Cream

Continuing on with Wimbledon traditions, today we have Strawberries and Cream.  The British take this simple dessert very seriously and at Wimbledon, it is as much of a tradition as the tennis whites the players are required to wear.  They pick the strawberries the day before and they arrive at the stadium at 5:30 a.m to be inspected and hulled.  The buttercream used is a double cream with at least 48 percent butter fat.  Apparently, this became a tradition in 1877 when the first Wimbledon event was held.  Both the tournament and the strawberries signaled the arrival of summer as this time of year used to be the only time strawberries were available in the U.K.

Buckeyes

Buckeyes

I never had a Buckeye before I went to college in Ohio and when I tasted them for the first time, I realized I had definitely been missing out.  Then again, I had never tasted Mac n' Cheese or Tater Tots before college so clearly I was a sheltered child.  Perhaps a little too sheltered because I promptly gained not 15 but about 20 pounds freshmen year.  College: a time to gain copious amounts of knowledge with a big side of weight at an exorbitant cost.

Melissa Clark's "Stupendous" Hummus

I don't know what I did wrong with other hummus attempts but they all tasted like plaster, or as how I imagine plaster would taste.

Enter, Melissa Clark.  She made a good case against using canned chickpeas and gave directions for cooking the dried variety in heavily salted water with several garlic cloves.  Then she goes on to gently suggest that peeling each individual pea might bring the hummus to yet another level of "stupendous".  Really, Melissa?  Each individual pea?  A tedious undertaking for sure but then I realized that this is a great way to busy the hands while, say, quizzing your 7 year old on his spelling words.  Surely more economical than going to websites that just make me want to spend money I do not have.  

Salty and Sweet

Saltine Toffee

I was introduced to Saltine Toffee when I was working in an office.  I work from home now and I love it, but I miss the office banter and recipes like this that get passed around among co-workers.  The woman who made these verbally gave me the recipe and I made it from memory.  You can get the recipe here.  Not only did I get these from the office, I think I also devoured them after a really bad day at the office.  Have to love a place that has the dual role of causing and curing pain.

Baked Figs

Baked Figs

I was in middle school when I first learned about Georgia O'Keefe.

My Mom took me to a lecture at the Art Institute of Chicago and I remember looking at the paintings and thinking, am I seeing what I think I am seeing?  According to the lecturer, the answer was yes and I was hooked.  Painting in that fashion in the 1920's was brazen and progressive for that time.  Challenging societal norms is something that I don't think people plan to do but that happens because they were never very good at fitting their square peg mind sets into societal round peg holes.

Although Georgia's work is fascinating, it is how she lived her life that has been an inspiration to me.  She married a peer, Alfred Sieglitz, who was older and somewhat of a mentor to her.  He helped her grow and gain traction in the art world and then they ended up living much of their lives apart, him in New York, her in New Mexico.  She practiced yoga, traveled and had a reportedly "prickly" personality.   She was from the Midwest, studied at the Art Institute of Chicago, became discouraged with her craft and then found her way back to what she loved and where her passion and talent resided.  I look at Georgia and think, it's ok to take a path that not everyone understands but that works for you.

Chocolate Almond Biscotti from David Lebovitz

Chocolate Almond Biscotti

I am in a very blissful place.  I am experiencing a magic time between leaving a job and having another one lined up.    Even when I take vacations when I am working, the work is always in the back of my mind.  This is different.  It is euphoric.  It is void of stress.  Highly recommended.  

So, I bring you homemade biscotti.  This is in lieu of the coffee shop variety that I occasionally pick up with my coffee on my way to work.  Since I have a week off, I thought the sensible thing to do was to make biscotti rather than partake in the coffee shop, plastic wrapped, disappointingly dry version.  The key taste that you get with homemade that they cannot replicate in mass quantities is the soft middle.  That and it tastes better.  A bit of crunch on the outside, soft inside and a deep chocolate punch.

I found this recipe here.  Enjoy! 

Chocolate, Chocolate Chip Cookies

After two weeks of trying to keep my head above water at work, being a crazed loving Mom, getting my running in, all while trying to cover up stress blemishes and barely being awake enough to make myself presentable in the morning, I need these cookies, badly. It takes a lot of work to put on the, keeping all the balls in the air act. Therefore, there is not enough chocolate on this planet to sooth my worn out soul.

I am not complaining. I am medicating and I believe in chocolate and cocktails to do so and this cookie has a little bit of both. This is a cakey cookie that I hit with some Tia Maria coffee liqueur but you can obviously use whatever you have on hand. I also put in some strong coffee that I had left over from the morning and it really boosted the flavor. Excellent and may I add, moan inducing. xo - AJ

Lime Yogurt Cake with Blackberry Sauce

This is a recipe that I made simply because I happened to have all of the ingredients in the fridge and they needed to be used before funky organisms started growing on them.

Actually, that is kind how I would describe my body right now, very funky with many weird discolorations. Whatever could I mean by that, you ask? Well, over the past month I managed to slice my finger in such a way that the wound required stitches. Then, I ran a half-marathon that completely bruised and discolored three toe-nails, one of which is about to fall off. Ewww, gross. Yes, that is gross and no, I am not apologizing. Right now, I have more cuts and bruises on me than a prize-fighter and a sick side of me is kind of proud of it. So, now, dear reader, that you have a horrified look on your face, the answer to your question is yes, I have had therapy and yes, I probably most definitely dropped out way too early.

So, on that happy note, about this cake. I made a few changes to the recipe that was posted on Smitten Kitchen. The most important modification is that I used olive oil on the first try and found that it completely overpowered the other flavors in the cake. On the second try, I used vegetable oil and it worked beautifully. That white stuff in the picture is creme fresh with a teaspoon of honey mixed in. Excellent! You can also add vanilla ice cream and I am sure that would also be delicious.

Enjoy! AJ

Sour Cream Donuts

I have decided that donuts are my new Everest. The first time I made apple pie, it was way more difficult than I thought it would be and although my first attempt was not a disaster, I knew it needed a lot of work. Well, my apple pie is now on track and I am setting my sights on donuts since my first attempt was lame at best.

So, please see the picture above for round two of my donut making saga. Although these were very good, I think I rolled them out way too thin and thus, they did not have as much cake inside the donut and they were a little drier than what I was looking for. They also cooked way more quickly since there was hardly anything to fry. Given that I am still not satisfied and I am determined to make a donut that is just as good as, if not better than Dunkin Donuts, I will be back at the drawing board for round three next week. Until then, make these if you dare and of course, enjoy! AJ

Recipe adapted from Epicurious

Streusel
1 large egg white
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 1/2 cups chopped walnuts (about 6 ounces)

Doughnuts
3 1/2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1 cup sugar
2 large eggs
1/2 teaspoon vanilla extract
1/3 cup melted unsalted butter, cooled briefly
1 cup sour cream

Glaze
2 cups powdered sugar
1 tablespoon pure maple syrup
5 tablespoons (about) buttermilk

Canola oil or Crisco (for deep-frying)

For streusel:

Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Whisk egg white in bowl until frothy, about 1 minute. Whisk in sugar and cinnamon. Fold in nuts. Spread mixture on prepared sheet. Bake until beginning to dry, about 12 minutes. Using metal spatula, stir to break up nuts. Continue to bake until nuts and coating are dry and golden brown, about 10 minutes; cool on sheet. Transfer streusel to work surface. Chop nuts into small (rice-size) bits. Transfer to shallow bowl.

For doughnuts:

Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat sugar and eggs in large bowl until very thick, about 3 minutes. Beat in vanilla. Gradually beat in butter; beat in sour cream in 2 additions. Gently fold in dry ingredients in 4 additions (dough will be slightly sticky). Cover; set aside 1 hour.

For glaze:

Combine powdered sugar and maple syrup in medium bowl. Add 4 tablespoons buttermilk; whisk until smooth. Whisk in additional buttermilk, 1 teaspoon at a time, to form medium-thick glaze. Cover and let stand up to 3 hours.

Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on lightly floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on floured sheets. Repeat with remaining dough in 2 more batches. Gather all dough scraps. Press out dough; cut out more dough rounds until all dough is used.

Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning once, about 2 minutes. Using slotted spoon, transfer to paper towels. Fry doughnuts, 3 or 4 at a time, until golden brown, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels. Cool doughnuts and doughnut holes completely.
Working with 1 doughnut at a time, spread glaze over 1 side, then dip glazed side into streusel. Arrange doughnuts, streusel side up, on rack. Let glaze set at least 30 minutes. Coat doughnut holes with same glaze and dip into streusel.

Peanut Butter Dip

Have you ever been ravenously hungry and there is nothing in the fridge? Lately, this has been happening to me more and more with my crazy schedule.

Sometimes I roll back the clock and do I like I did in middle school; make treats for myself that do not always make sense but they use up the ingredients that I have and are very tasty. My parents both worked so more times than not, my brother and I would come home hungry and dinner was a long way off. We had to make our own little creations because I lived in one of those houses that did not believe in having "junk" in the house. Ding Dongs, Fruit Roll-Ups, Mini-Muffins, sugary cereal, chips, dip, candy, cookies, all out, out and out.

This is not a total sob story though. My parents did have fruit and vegetables. Back then I would have just dipped apples and celery in peanut butter. Now, with a little bit more knowledge and the internet at my fingertips, I can doctor peanut butter up a little bit. Not that there is anything wrong with peanut butter, as we all know that this wonderful ingredient can definitely hold its own, on its own. It's fun to mix it up though and I had a brick of cream cheese that was begging to be used. Enter, peanut butter dip! Feel free to add or subtract ingredients to your heart's desire. Enjoy! AJ

Ingredients:

1 (8oz.) package cream cheese, softened
1 cup peanut butter
1 cup packed brown sugar
1/4 cup milk, buttermilk, cream or whatever you have around
1/4 teaspoon vanilla
pinch of salt

In a mixing bowl, combine all ingredients, mix well with a large spoon or rubber spatula. Serve with apples or celery. Store in refrigerator.

Granola Bars

Every morning is a mad rush to get ready and out the door. I know there is not a parent on earth who has not experienced morning madness. I also have an aversion to the corn syrup laced granola bars that are very convenient but have an ingredient list that makes me cringe. I personally need an arsenal of convenient snacks to hold my little tike over until he has breakfast at daycare or while out and about. His boundless energy also turns him into a ravenous little animal who turns beastly if not fed on demand. What to do? Make them myself. As with everything else in life, they taste a million times better coming from my kitchen than they ever could coming from a box.

These are very sweet but I am convinced that the sugar holds them together well, a critical element of any kids snack. You can also play around with the ingredient list and add different nuts, dried fruits and spices according to your taste. Once these have cooled completely, I like to wrap them up individually so they are easy to grab and hand to little hands while running around like a crazy person. Posts with homemade crackers and other kid friendly snacks are in the works. Until then, enjoy the granola bars! AJ

Recipe adapted from Barefoot Contessa, Back to Basics by Ina Garten

Ingredients

2 cups old-fashioned oatmeal
1 cup chopped almonds
1 cup chopped walnuts
1 cup shredded sweetened coconut, loosely packed
1/2 cup toasted wheat germ
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup golden raisins
1/2 cup raisins
1/2 cup dried cranberries

Directions

Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour the mixture into the prepared pan. Press the mixture evenly into the pan with the back of a rubber spatula. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

Beignets

It is rare for me to find a piece of fried dough that I don't like. Beignets are no exception and apparently that goes for every other red-blooded person I happened to mention these little treats to. I have a few friends who knew what Beignets are and there were two memories that stick out, one was eating them while traveling in Africa and the other during time spent in New Orleans.

The first memory of Africa had me a little worried; somehow getting them abroad automatically ups the ante for the at-home cook trying to replicate a classic. I went ahead anyway and he loved them. I asked how they compared to the African version and he said just the fact that there were no rocks, dirt or other foreign substances on the paper I was serving them on automatically put them ahead of those he had overseas. Wow, talk about rustic!

The second memory was from a co-worker who spent time in New Orleans where they apparently serve these up like candy. I have never been to the bayou but I have been told that beignets are typically served with their famous deeply rich chicory coffee. The thought of strong coffee and these airy little sweet treats almost makes me want to jump out of bed in the morning for breakfast! Enjoy! AJ

Recipe adapted from Epicurious

Ingredients

3/4 cup whole milk
1 1/4 cups buttermilk
2 tablespoons sour cream
4 teaspoons active dry yeast
2 1/2 tablespoons sugar
3 1/2 cups bread flour plus extra for flouring work surface
1/2 teaspoon baking soda
1/4 teaspoon salt
Peanut oil for frying

Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface. Remove from the heat, add the buttermilk and sour cream and then pour into a stand mixer bowl. Whisk in the yeast and the sugar and set aside for 5 minutes.

Add the flour, baking soda, and salt, and mix on low speed, using a dough hook, until the dry ingredients are moistened, 3 to 4 minutes. Increase the mixer speed to medium and continue mixing until the dough forms a loose ball and is still quite wet and tacky, 1 to 2 minutes longer. Cover the bowl with plastic wrap and set the dough aside in a draft-free spot for 1 hour.

Pour enough peanut oil into a large pot to fill it to a depth of 3 inches and bring to a temperature of 375°F over medium heat (this will take about 20 minutes). Line a plate with paper towels and set aside.

Lightly flour your work surface and turn the dough out on it. Sprinkle the top of the dough with flour, gently press to flatten, fold it in half, and gently tuck the ends under to create a rough-shaped round. Dust again and roll the dough out into a ½-inch- to ¹/³ -inch-thick circle. Let the dough rest for 1 minute before using a chef's knife, a bench knife, or a pizza wheel to cut the dough into 1 1/2-inch squares (you should get about 48).

Gently stretch a beignet lengthwise and carefully drop it into the oil. Add a few beignets (don't overcrowd them, otherwise the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes. Transfer to the prepared plate to drain while you cook the rest. Serve while still warm, buried under a mound of confectioners' sugar, with hot coffee on the side.