Thimbles, Bobbins, Paper and Ink: 2013

Sunday, December 29, 2013

Cake Dome Sunday #43: Eggnog cake doughnuts

Eggnog Cake Doughnuts...yum! The perfect way to use up some left over eggnog you might have in your refrigerator. These were great with our morning coffee (or tea). I've frozen up individual baggies for the Mister's lunchbox to take to work when he returns after his vacation.

Simple and fast to make and quite yummy with the flavors of eggnog, rum extract and nutmeg.

Eggnog Cake Doughnuts

Preheat oven to 350 degrees

Ingredients:

2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 eggs
1 cup eggnog
3/4 cup granulated sugar
1/2 cup butter, softened
2 teaspoons vanilla extract
2 teaspoons rum extract

Directions:

In a large bowl, sift together the flour, baking powder, salt, cinnamon and nutmeg.
In a large mixing bowl, beat eggs, eggnog, sugar, butter and both extracts.
Stir dry ingredients into the beaten wet ingredients just until moistened and combined.
Spoon batter into greased doughnut pan. Bake at 350 degrees until toothpick inserted near the center comes out clean. (about 10 - 12 minutes).
Cool for 10 minutes before removing from the doughnut pans and finish cooling on wire racks.
When cooled, dust tops with icing sugar.

Yield: 2 dozen Doughnuts

If you don't have a doughnut pan feel free to use a loaf pan. Just grease it well and bake the loaf longer (maybe 30 minutes for a loaf). When a testing stick comes out clean you'll know it is done.

Until next time,

Cheers!

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Wednesday, December 25, 2013

Wishing you all a blessed Christmas day!

From our family (two and four legged) to yours, we wish you a blessed Christmas and good health and much happiness in the new year to come.

Cheers!

Jennifer

Sunday, December 1, 2013

Cake Dome Sunday #42: German Springerle Cookies

When my children were little it was tradition in our household to begin Christmas cookie baking on December 1st. My children, our dog, the floor and countertops and myself were covered in flour and sprinkles. And it was all good!

My children are all grown and in their thirties and out on their own, but I still hang onto the December 1st cookie baking tradition. This week I made the first of our traditional cookies for this year: German Springerle Cookies. I posted this recipe two or three years ago, but I thought for anyone who might like the recipe that I'd repost.

Everyone has a special cookie or sweet that they look forward to during special holidays. At Christmas time one cookie that I look forward to making is German Springerle Cookies. They are a beautiful white biscuit embossed by using a special carved rolling pin that impresses the design onto the dough. You make them at least a month in advance of when you want to eat them because saved in a cookie tin, the flavor of the anise oil and seed enhances.

In doing a bit of research on the cookie's history I learned that name Springerle comes from an old German dialect and means "little knight" or "jumping horse." Historians trace these cookies back to the Jul fest, a midwinter celebration of pagan Germanic tribes.

These cookies are white, flavored with anise oil and seeds and are made with a very simple egg, flour and sugar dough.

Before I place my cookies on the buttered parchment paper before baking I sprinkle the buttered parchment paper-lined baking sheet with anise seed. This way, there is a slight addition of the anise seed to the cookie as well. The original recipe didn't call for the seed but I like just a touch and since it is on the bottom of the cookie it doesn't interfere with the design on top.

In my family my husband and one of my sons really like these and now Springerle Cookies have become a holiday tradition to have at least a few to share. Both times my son was deployed to Iraq I made sure that in his Christmas goodie boxes these cookies were included. They travel well. The are hard on the outside and soft inside. And best of all, they improve with age.

Here is the recipe I use. If you don't have the detailed rolling pin, don't worry. You can cut them into rectangle with a knife after you've rolled the dough.

German Springerle Cookies
4 large eggs
2 cups sugar
1 1/2 tablespoons butter, room temperature
1 teaspoon baking powder
1 teaspoon anise oil
4 cups all-purpose flour

Prepare baking sheets with buttered parchment paper. Avoid using insulated cookie sheets as they will cause the springerle cookies to brown during baking. These cookies should remain white and only the bottom will brown very slightly.

In a large mixing bowl, beat eggs on high speed of your electric mixer until light and fluffy. Add sugar, butter and baking powder and beat at high speed for 15 minutes, scraping the sides of the bowl occasionally. (And YES I said 15 minutes! This is a time I'm ever so grateful for having a stand mixer that I can turn on and let run.)

Now add the anise oil and flour, just mixing the flour until the dough holds together in a ball.

On a lightly floured board, knead the dough a few times (the dough will be sticky at first so knead in just enough flour to make it manageable.

Roll out the dough with a standard rolling pin, into a rectangle about 1/2 inch thick. Do NOT roll any thinner than 1/2 inch. This is important!

Next lightly flour your springerle special rolling pin and roll slowly and firmly over the dough to make a clear design impression. DO NOT roll it back and forth. You just want to impress the image into the top of the dough. Using a sharp knife cut the cookies apart and trim off the outside edges. Roll out scraps of dough in the same manner as before. BE SURE TO FLOUR THE ROLLING PIN AND BOARD BEFORE EACH PRESSING. THIS WILL INSURE THE DOUGH WILL NOT STICK.

Place cookies on your prepared baking sheets. Let the cookies stand, uncovered, overnight to dry. DRYING PRESERVES THE IMAGE DURING BAKING.

The next day PREHEAT oven to 350 degrees F. Place oven rack in the middle of the oven.

Bake one baking sheet at a time. Bake approximately 10 minutes or until slightly golden on the bottoms, but still white on top. Remove from oven and transfer cookies to wire racks until cooled. (let the cookies stand overnight to completely dry before storing.

Storage: Keep cookies in a tight container for 2 or 3 weeks before using to achieve the best flavor.

The number of cookies yielded will depend upon the size and thickness of your Springerle cookies. I usually get two cookie sheets full.

Until next time,

Cheers!

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Sunday, November 24, 2013

Cake Dome Sunday #41: White Chocolate Mousse and fresh Raspberry Sauce

With the holiday season of MANY holidays and Holy days fast approaching, including Thanksgiving, Hanukkah, Kwanzaa, Christmas, New Years, these festivities involve food and family and friends and tables laden with delicious foods and desserts. I'm not one to shy away from a cake or pie or plate of cookies, but sometimes one craves a dessert that is lovely in presentation, bright with fresh fruit, sweet with freshly whipped cream and just a little sweetness added to the mix but still on the light side. After all, we've just eaten a fabulous, albeit heavy meal. Enter my recipe for White Chocolate Mousse and fresh Raspberry Sauce.

This is a recipe you can pull together in a matter of minutes and put in your freezer or refrigerator until you're ready to serve.

White Chocolate Mousse and Fresh Raspberry Sauce

Ingredients:

1 (10 ounce package) of frozen raspberries
Juice of half a lemon
1/4 cup sugar
2 tablespoons cornstarch
1/2 cup cold water
2 Tablespoons Grand Marnier or other liqueur (optional)
1 drop of red food coloring

Mousse

1 teaspoon unflavored gelatin
1/4 cup water
1/4 cup milk
6 ounces white chocolate; broken into pieces
1 1/2 cups heavy whipping cream

Directions:

For the raspberry sauce, combine the undrained berries and lemon juice in the bowl of a food processor or blender and puree. Strain the raspberry puree to remove any seeds through a fine strainer, pressing with the back of a spoon.
Add sugar, cornstarch, water and the liqueur and blend well.
Pour the raspberry sauce into a medium saucepan and over medium heat, bring to a boil, stirring frequently. Reduce heat and continue stirring for one minute. Remove from heat and allow to cool until ready to use.
For the mousse, in a glass measuring cup sprinkle the gelatin over cold water and allow mixture to soften for one minute. Cook on high (100% power) for 20 - 40 seconds in the microwave and allow to stand for 2 minutes or until granules are completely dissolved.
In a small saucepan, bring milk to the simmering point and remove from heat and add the white chocolate. Stir occasionally until the chocolate is melted and the mixture is smooth. Blend the gelatin into the chocolate mixture. Stir in 1 Tablespoon of raspberry sauce and the drop of food coloring into the chocolate mixture and transfer to a large bowl. Refrigerate until slightly thickened but not gelled: about 10 minutes.
Whip the cream until stiff and peaks hold their shape. Fold in the white chocolate mixture into whipped cream.
Beginning with the raspberry sauce, alternate layers of mousse with raspberry sauce into four tall parfait glasses. Refrigerate one to two hours. To serve, garnish with partially frozen whole berries or fresh, if available.

Yield: 4 servings

This is so fast and easy to make and a lovely lighter dessert option after a heavy meal. I hope you'll try it.

Until next time,

Cheers!

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Sunday, November 17, 2013

Cake Dome Sunday #40: Sweet Potato Biscuits

It's Sunday and that means I've baked something special for the Mister. It is a very rainy, cold and dreary Sunday morning and I wanted to make a stick to your ribs kind of breakfast. Oatmeal is always warm and satisfying so to bring it up a notch I made some Sweet Potato Biscuits, fried up some apple slices in butter, maple syrup, vanilla, cinnamon and nutmeg, made a pot of oatmeal and there we had a filling and very tasty breakfast.

The biscuits are basically your traditional buttermilk biscuit recipe, but incorporate some cooked and mashed sweet potato and brush the tops before baking with some buttermilk and cinnamon/sugar. They are lightly sweet and ohhhhh so good. I added the fried apples because the Mister loves apple pie. You might put the fried apples on the oatmeal instead and just add a touch of butter to your biscuit slice (that's what I did).

However you choose to serve the Sweet Potato Biscuits you are going to enjoy them! Guaranteed!

Sweet Potato Biscuits

Ingredients:

2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1/2 cup cold butter, cut into pieces
1/2 cup cooked, mashed sweet potatoes
1/2 cup cold whipping cream
2 tablespoons whipping cream
2 teaspoons granulated sugar
1/4 teaspoon ground cinnamon

Directions:

Preheat the oven to 450 degrees. Stir together first 5 ingredients in a large bowl. Cut in the cold butter with a pastry blender until the mixture resembles small peas and the dough is crumbly. If using a food processor, pulse the dry ingredients with the cold butter 5 or 6 quick pulses to achieve the pea-sized, crumbly mixture. Freeze the dough mixture for at least 5 minutes to re-chill the butter.
Stir together the sweet potatoes and 1/2 cup whipping cream. Add to the flour mixture, stirring just until the dry ingredients are moistened.
Turn dough out onto a lightly floured surface (mixture will be very crumbly! This is OK!!) Knead dough for 1 minute and then pat it into a 3/4 inch thick circle. Cut dough with a 2 1/2 inch round cutter, re-rolling the scraps as needed.
Line a baking sheet with parchment paper; lightly grease the paper with cooking spray. Place the biscuits on the prepared baking sheets. Brush tops of the biscuits with 2 tablespoons whipping cream
Stir together the remaining granulated sugar and 1/4 teaspoon of cinnamon. Sprinkle the tops of the biscuits with the cinnamon/sugar mixture.
Bake at 450 degrees for 13 to 15 minutes or until golden brown. Watch carefully so as not to get too brown.

Yield: 12 biscuits
Recipe adapted from 2013 Southern Living Special Collector's Edition Fall Recipes.

These Sweet Potato biscuits would be wonderful as a side to ham and eggs, adding a slice of ham to the biscuit. Bacon or sausage would be equally as good.

Best of all...just eat them plain! You can't go wrong.

Until next time,

Cheers!

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Sunday, November 10, 2013

Cake Dome Sunday #39: Blueberry Coffee Cake

We woke up to a couple inches of snow this morning. Winter has arrived in spite of what the calendar may say. In order to bring a little summertime goodness to this cold and snowy day I decided to whip up a fast and easy Blueberry Coffee Cake. It is on a day like today that I'm ever so Thankful for the summer bounty that I've preserved or frozen.

I baked the coffee cake in my 9" spring form pan and cut pie wedge slices to go with our scrambled eggs for breakfast this morning. Truly, this coffee cake is so fast to mix together and bake that you can prepare a festive breakfast in no time at all.

Blueberry Coffee Cake

Ingredients:

1 large egg
1/2 cup milk
1/2 cup plain fat-free yogurt ( I used plain fat-free with honey)
3 tablespoons vegetable oil
2 cups all-purpose flour
1/2 cup granulated sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups frozen blueberries
1 tablespoon all-purpose flour
2 tablespoons turbinado sugar
1/4 teaspoon ground cinnamon

Directions:

Preheat the oven to 400 degrees F. Whisk together the egg, milk, yogurt and vegetable oil in a large bowl.
Stir together flour, sugar, baking powder and salt in another bowl. Stir the flour mixture into the egg mixture just until dry ingredients are moistened.
Toss 1 1/4 cups blueberries in 1 Tables flour; fold into batter. Pour into a lightly greased 9-inch spring form pan. Sprinkle with remaining 1/4 cup blueberries.
Stir together 2 tablespoons turbinado sugar and cinnamon; sprinkle over batter.
Bake at 400 degrees for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes; removed sides of spring form pan and serve.

Recipe adapted from Southern Living Special Collector's Edition Fall Recipes, 2013

Until next time,

Cheers!

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Thursday, November 7, 2013

Horsing around and sewing

As the seasons change, so do the fields and foliage where my horses graze and spend their days. Fall means the great big, sharp and pinch-y burrs appear. When I returned from my trip last month my horse's tail was covered and wound and bound with burrs from the tip of her long and flowing tail right up to her rump. Gypsy has an extremely thick tail and trying to remove all of the burrs took hours. The next day when she went out to the field she came back in once again covered in burrs.

Below is what these nasty burrs can do. Once a few stick into the hair more and more will attach to the other burrs and end up weaving what once was a beautiful horse tail into a matted mess.

About all I knew to do was to grab a bottle of Cowboy Magic and pull out the burrs one by one... That is until I heard about tail bags. They are simple enough to make can be made out of a variety of materials. I know many people use tube socks and even panty hose. But I wanted mine to be lightweight AND to resist attracting burrs. I chose a very lightweight but sturdy nylon fabric.

I bought a meter of nylon fabric which was far more than I needed for one tail bag. It came in handy though and I was able to make extra bags for other boarders at the barn.

Each bag is about 26 inches long and 5 inches wide. I rounded the bottom so there would not be any pointed corners banging into my horse's hocks. At the top of the simple bag I sewed two straps: one down the center of the front of the bag and placed the male side of hook and loop tape (the sharper pointed side of the tape). The hook and loop tape is about 6 inches long and using two strips it is 2 inches wide.

The tab on the back of the bag is about 9 inches long with 6 inches of the female side (the soft side) of the hook and loop tape.

Once the bag was complete it was time to prepare my horse.

With the braid secured I folded the end of the braided tail about 6 or 8 inches up and slid her tail into the bag. I slide the tab on the back side of the bag through the center of the top braid and attached it to the hook and loop tape on the center front tab.

Voila! The bag is securely in place and no ties or clips were needed. The photo above is my mare after wearing the bag for two straight days. The burrs won't cling to the nylon bag. Her tail stays clean! A simple sewing project that will save my horse's tail, keep it clean and eliminate the prickling and sticking of the sharp burrs into my hands when I groom her. Win! - Win!

Until next time,

Cheers!

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Sunday, October 27, 2013

What's under the Cake Dome Sunday #38: Chocolate Cream Pie

A couple of weeks ago it was the Mister's birthday and he requested a Chocolate Cream Pie in lieu of a Chocolate Cake. He that asketh, receiveth! A Chocolate Cream Pie he would have.

I'd just returned from my trip to Indiana where I'd purchased the Hoosier Mama Book of Pie, by Paula Haney and the picture of the chocolate cream pie in the book was what enticed the Mister to make his decision. And it was good! Ohhhhh so good. The chocolate is creamy and smooth. This pie doesn't use meringue, but rather has a whipped cream topping. Nothing says chocolate cream pie like this one says it......oh so smooth, rich and creamy.

Chocolate Cream Pie

Ingredients:

1 single crust, blind baked pie shell
2 cups whole milk, divided
1 cup heavy cream
3 Tablespoons cornstarch
2 large eggs
1/2 cup granulated sugar
5 ounces semi-sweet chocolate, roughly chopped
5 ounces bittersweet chocolate, roughly chopped
4 Tablespoons unsalted butter
1 teaspoon vanilla paste
pinch Kosher salt
Melted bittersweet chocolate, for coating the pie shell
Lightly sweetened whipped cream
dark chocolate curls or shavings for garnish

Directions:

Combine 1 1/2 cups of the milk and the cream in a medium, heavy saucepan. Bring to a boil over medium=high heat, stirring occasionally so the milk does not scorch on the bottom of the pan.
Meanwhile, whisk the remaining 1/2 cup of milk into the cornstarch to make a smooth slurry.
Place the eggs into a medium, deep heatproof bow. Whisk in the sugar until well combined. Slowly pour in the slurry and whisk until smooth. Gradually whisk in the hot milk mixture, stirring until well combined.
Pour everything back into the saucepan and cook over medium heat, whisking constantly, until the mixture starts to thicken and just begins to boil. Whisk at a boil for 2 more minutes.
Remove the saucepan from the heat and add both of the chocolates and the butter, Whisk until everything is melted and well incorporated. Whisk in the vanilla paste and salt.
Pour the pastry cream through a fine mesh strainer into a heat proof bowl. Place a piece of plastic wrap directly onto the surface of the pastry cream and gently smooth with your fingers. This will prevent a skin from forming on the top of the pastry cream.
Chill the pastry cream in the refrigerator until it is firm, about 2 hours.
Brush the inside of the empty pie shell with melted bittersweet chocolate. Place in the refrigerator until the chocolate cools and sets, about 5 minutes.
Remove the pastry cream from the refrigerator and whisk vigorously until smooth and light. Scoop the pastry cream into the prepared pie shell, smoothing the top with a spoon or offset spatula. Place a piece of plastic wrap directly on top of the pie and chill in the refrigerator until firm, about 1 hour.
Remove the plastic wrap and top the pie with the lightly sweetened whipped cream, making sure the pastry cream is completely covered or it will dry out.
Garnish with chocolate curls or shavings.

Recipe source: The Hoosier Mama Book of Pie, by Paula Haney

Until next time,

Cheers!

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Sunday, October 20, 2013

Cake Dome Sunday #37: CRANBERRY CHESS PIE

This PIE! This pie right here: Cranberry Chess Pie. You've got to try it!

Last Monday was Thanksgiving here in Canada. I had made the Gingerbread pumpkin bars that were very much like an eaten-out-of-hand pumpkin pie, so for the Mister's Thanksgiving dessert I wanted to bake him something in keeping with Thanksgiving tradition (cranberries) but not pumpkin (since we'd already had it in a dessert.)

This might not be a pie that wins prizes for its appearance but the flavor is spectacular! The cranberry flavor is bright and brilliant and it is baked in a buttermilk cream/custard and encased in a butter crust. Tartness and sweetness balanced! Deeeeeelicious.

Copy this recipe down. Even if you don't make it for Thanksgiving, you might want to give it a try during the Christmas holiday season.

CRANBERRY CHESS PIE

Ingredients:

1 single crust pie shell
1 1/2 cups granulated sugar
1/2 cup unsalted butter
1 orange, for zesting
3 large eggs
7 Tablespoons all-purpose flour
1 Tablespoon cornmeal
Pinch of Kosher salt
1 cup buttermilk
1 Tablespoon Vanilla Paste
2 cups of coarsely chopped fresh cranberries
Confectioners' sugar for dusting the top of the pie prior to serving

Directions:

Preheat the oven to 350 degrees F (180 degrees C)
Place the pie shell on a baking sheet and brush the rim with beaten egg
Combine the sugar and butter in the bowl of a stand mixer. Zest the orange over the bowl and cream together until light and fluffy. Add the eggs one at a time, scraping down the side and bottom of the bowl after each addition.
Whisk the flour, cornmeal and salt together in a small bowl.
Stir the buttermilk and vanilla paste together in a small bowl.
Add 1/3 of the dry ingredients to the butter mixture and mix just to combine. With the stand mixer on LOW, add half of the buttermilk mixture and mix just to combine. Add another 1/3 of the dry ingredients and mix just to combine.
With the mixer on LOW add the rest of the buttermilk mixture and mix just to combine. Add the final 1/3 of the dry ingredients and mix just to combine.
Scrape the side and bottom of the bowl and incorporate any unmixed butter. Gently fold in the cranberries. Pour the batter into the prepared pie shell and smooth the top with the back of a spoon.
BAKE for 40 - 45 minutes, rotating 180 degrees every 20 minutes. The pie is done when the top is slightly puffed and has turned a light golden brown. Cool to room temperature.
Serve at room temperature or slightly chilled. Dust with confectioners' sugar before serving.

Recipe from The Hoosier Mama Book Of Pie by Paula Haney

This pie was a delightful surprise. What I mean is, I expected it would taste good, but it was oh-so-much better than I ever anticipated. It's unique and happily so! I hope you'll give it a try if you like cranberries.

Until next time,

Cheers!

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I can be found sharing at these online parties:

Clever Chicks Bloghops, FoodySchmoody Tuesday Tastings, Delish Dessert Link Party, Share your stuff Tuesdays, Anyonita Nibbles Tasty Tuesday's, Share it One More Time, Much Ado About Monday, Feathered Nest Fridays, DIY Vintage Chic Friday, The Style Sisters Centerpiece Wednesday, Sew-Off Saturday Sew Can She , Brag about it Tuesday BeBetsy , Shabby Art Boutique Shabbilicious Friday , Give Me The Goods Monday , Homestead Barn Hop , Whimsy Wednesday , Knick Of Time , Hickory Trail , Make the Scene Monday (at Alderberry Hill), From the Farm Blog Hop , A Peek Into My Paradise , A Delightsome Life , Share your Cup Thursday Have a Daily Cup, Homework , Green Willow Pond , A Stroll Thru Life , Work It Wednesday , Savvy Southern Style , I Should Be Mopping the Floors , Common Ground Be Inspired , Simple and Sweet Fridays , Frugal Fit Family Friday Follow Along , Sweet and Savory Sunday , This Gal Cooks Marvelous Mondays , This Silly Girl's Life, Living Better Together TGIF Linkparty , DIY Sunday Showcase , Dear Creatives Inspiration