Apologies and Strawberry Muffins

I apologize, dear readers.  I have woefully neglected posting on this blog for over a month now.  I have no excuses.  Well, I have lots of excuses, but none that would really hold any water.  Instead, I have a peace offering.  Strawberry Muffins.

I've been thinking alot about my Grandmother lately.  She was an amazing woman, matriarch to this enormous family, keeping everyone in line and happy.  Grandma knew how to cook.  Specifically, she could bake.  I can still smell her bread coming out of the oven, taste its freshness.  Whenever I would come for a visit, she would make me a root beer float and sandwich with thick slices of summer sausage, butter and her homemade bread.  Oh, what I would not give for a slice of her bread!  For dessert, there was always a fresh pan of muffins on her kitchen table.  Moist and fluffy.  Grandma made delicious muffins.  I cherish each memory I have of that wonderful woman.  I can still hear her voice, her laughter, and feel the love that was shared with each dish around her kitchen table.  I am so proud to have her strength in my blood.  Blessed by my grandmothers love, I think of her often.  Grandma was such a good cook.  I often wish I could share my love of cooking with her.  Show her what she passed to me without even realizing it.  Today as I was working out my muffin recipe, I was thinking of her.  Wondering if she learned from her mother, or her grandmother.  I can still see her in the kitchen, pouring in the milk, adding the fruit.  I think she'd be impressed with these strawberry muffins.  I think she'd be pleased that I'm sharing them with those that I love.  Whenever somebody dies, we hear the familiar phrase that 'those we love are never really gone from us'.  Grandma will never be gone from me.  I think of her often, smile at her memory, and remember afternoons gone by, full of bread, root beer and muffins.


Notes about muffins:


I had to do some toying to make these muffins as moist as I wanted them.  I love scratch recipes, but well, sometimes boxed just seems better.  I wanted these to be as moist as the boxed recipes, but with better flavor.  After really doing my homework, I found that the key to moist muffins is not just the high fat content, but not over mixing the batter.  It's better to have a few lumps of dry ingredients in the batter.  It will just bake out.  Over mixing works the gluten, and you end up with dry muffins.  Most muffin recipes do not call for heavy cream.  However, I really wanted to increase the fat content, but did not want to use sour cream in this recipe.  I found that a 1/4 cup of heavy cream worked to really add moisture without making the muffins too cake-like.  While we're at it, let's talk substitutions.  I have stressed often enough not to substitute butter, so I won't go there.  However, most of us don't have a carton of buttermilk in the fridge.  A wonderful substitution for buttermilk is to make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk.  Allow it to thicken on the counter for 5 to 10 minutes.  Voila!  Buttermilk.


Strawberry Muffins


1/2 C butter, room temperature (1 stick)
1 1/2 C granulated sugar
4 large eggs
1 1/2 tsp vanilla extract
3 C all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
zest of 1 lemon, finely grated
1 C buttermilk
1/4 C heavy cream
1 pint strawberries, sliced


Grease 12 muffin cups or line with paper muffin liners.


In a large mixing bowl with an electric hand-held mixer on high setting, cream butter and sugar; beat in eggs, one at a time, beating after each addition. Blend in vanilla extract.


In a separate bowl, stir together the flour, baking powder, baking soda, and salt.


With a wooden spoon, stir flour mixture into creamed mixture. Gradually stir in lemon peel, heavy cream and buttermilk until dry ingredients are just moistened; do not over-mix. Gently fold in the strawberries.  Spoon batter into prepared muffin pan, filling each muffin cup full. Sprinkle the tops with granulated sugar or streusel.


Bake muffins at 350° for 20 to 30 minutes. Cool in pan on rack for 15 minutes. Gently turn strawberry muffins onto the rack. Serve strawberry muffins warm.

Flemish Beef Stew

Warning!  This recipe is not for those of you who have no self control.  It takes will power to make this dish.  Why?  Because you have to fry up a half pound of bacon as a first step, and then sit on that bacon without eating all of it for about 3 hours.  In my house, this feat is next to impossible.  I mean, who can resist bacon?  In the words of my good friend John - "Everything is better with bacon".


It certainly is true in this case.  Maybe because you cook almost all of the ingredients in bacon grease.  It's like a heart attack in a bowl.  Combine that with some beer and you have a marriage made in heaven.

Flemish Beef Stew


4 pounds beef roast - cut into 1 inch cubes
1/2 pound bacon - cut into 1 inch pieces
1 extra large onion - thinly sliced
3 cloves garlic - pressed
3/4 C flour
1/2 tsp salt
1/2 tsp pepper
1/2 tsp rosemary
2 C Guiness Beer
4 C water
4 tsp Penzey's Beef Soup Base
4 TB red wine
3 TB brown sugar
Olive oil
6 yukon gold potatoes


In a large dutch oven, render bacon over medium-low heat until crisp.  Remove and set aside.


In a large bowl, combine salt, pepper and flour.  Dredge the beef in the flour and brown in the bacon grease, working in batches so you don't crowd the pan.  Add more olive oil as necessary.  Set aside browned meat.


Add a few tablespoons of oil to the drippings.  Add onions and garlic, cook until soft, but not browned.  Remove and set aside.


Return beef to the pan, add beer, water, soup base, red wine and rosemary.  Bring to a boil, scraping up browned bits on the bottom, simmer and reduce liquid by 1/3.


Add onions and garlic to beef mixture, cover with a lid and bake in oven at 350 for 2 hours.  While baking the stew, cut up potatoes, drizzle with olive oil, lightly salt and pepper.  Bake in the oven with the stew for 1 1/2 hours.  Remove from from the oven, and add the potatoes and bacon to the stew.


Serve with yummy crusty bread, and of course, more Guinness.  Enjoy!

Braided Cranberry Nut Bread

I have done it.  As I sit here writing this, and you reading this, I am no longer a quivering pile of goo when it comes to yeasty intentions.  I am a baker of fabulous things.  I have faced my fears of yeast and come out victorious on the other end.  I have made Braided Cranberry Nut Bread (can you hear the choir in my head?  Hallelujah!  Hallelujah!).  I did it.  I mixed the sweet dough, checked the elasticity, kneaded it some more, the dough rose, I punched it down, the dough rested, I rolled it out, I spread the filling, I cut it,  I braided it, the dough rose, I baked it, and it did not fall flat.  In my kitchen in all of it's glory is this beautiful coffee cake for brunch in the morning, drizzled with orange glaze, baked to golden perfection, calling out my name, giving me an imaginary blue ribbon and gold star.  I jumped gleefully in my kitchen, I hugged my husband, I used some colorful words to describe how happy I was, I laughed and I smiled.  I may sound crazy, but I just don't care.  I have made bread.  (cue the choir in my head again.)

Braided Cranberry Bread
from Heart-Healthy Living

Ingredients
2-3/4 to 3 cups all-purpose flour
1 package active dry yeast
1/2 cup milk
1/4 cup water
2 tablespoons granulated sugar
2 tablespoons butter
1/2 teaspoon salt
1 egg
1/2 cup finely chopped fresh cranberries
1/4 cup packed brown sugar
2 tablespoons finely chopped pecans
1-1/2 teaspoons finely shredded orange peel
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1-1/2 teaspoons butter, melted

Orange Icing (optional):
1/2 cup powdered sugar
1 to 3 teaspoons orange juice


Directions
1. In a large bowl, combine 1 cup of the flour and the yeast; set aside. In a medium saucepan, heat and stir milk, the water, granulated sugar, the 2 tablespoons butter, and the salt until warm (120 degrees F to 130 degrees F) and butter almost melts. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn out dough onto a floured surface. Knead in enough of the remaining flour to make a soft dough that is smooth and elastic (3 to 5 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place until double in size (1 to 1-1/2 hours).

3. Meanwhile, for filling: In a small bowl, stir together cranberries, brown sugar, pecans, orange peel, cinnamon, nutmeg, and cloves; set aside.

4. Punch down dough. Turn out onto lightly floured surface. Cover and let rest for 10 minutes. Grease a baking sheet. Roll dough into a 14x10-inch rectangle. Brush with the melted butter. Spread filling over dough. Starting from a long side, roll up dough. Seal seam. Cut roll in half lengthwise. Turn cut sides up. Loosely twist halves together, keeping the cut sides up. Pinch ends to seal. Place loaf on the prepared baking sheet. Cover; let rise in a warm place until nearly double in size (about 30 minutes). Meanwhile, preheat oven to 375 degrees F.

5. Bake about 25 minutes or until golden. Transfer loaf to a wire rack; cool completely. If desired, drizzle with Orange Icing.

6. Orange Icing: In a small bowl, combine 1/2 cup powdered sugar and enough orange juice (1 to 3 teaspoons) to make icing of drizzling consistency.

Peppermint Twist Cupcakes

Well, gonna do a dance and it goes like this
The name of the dance is the peppermint twist
-Joey De and the Starlighters


Ok, so I am not really talking about the song, but you will want to dance and maybe even twist to this song in your kitchen after you taste these cupcakes.  Yummy, yummy fun!  Is there really any baked confection that is more fun than cupcakes?  Do you remember being a child and nothing was more exciting than Mommy saying "let's make cupcakes today"?  Making a mess in the kitchen, licking the bowl, and then getting this piece of cake just the right size for little paws all topped with frosting and sprinkles.  It's no wonder that cupcake shops are popping up everywhere to get success.  Get creative with your cupcakes.  Get a good basic recipe and adapt it. The sky is really the limit for flavors and fillings.




Peppermint Twist Cupcakes


1 stick of unsalted butter (8TB)
2 oz bittersweet chocolate, chopped
1/2 cup Dutch process cocoa
3/4 cup all purpose flour
1/2 tsp baking soda
3/4 tsp baking powder
2 large eggs
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup (4 oz) sour cream
4 crushed candy canes

Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line standard-sized muffin pan (1/2 cup capacity) with baking-cup liners.

Combine butter, chocolate and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and fully combined. Set aside to cool until just warm to touch.

Whisk flour, baking soda and baking powder in small bowl to combine.


Whisk eggs in second medium bowl to combine; add sugar, vanilla and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined; then sift in remaining flour mixture and whisk batter until it is homogenous and thick.  Add candy canes.

Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18-20 minutes.

Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.




SWISS MERINGUE BUTTERCREAM
(from Martha Stewart’s Cupcakes; makes about 5 cups)
5 large egg whites
1 cup plus 2 T sugar
pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract
3-4 drops peppermint oil
crushed candy canes or peppermints for garnish


Combine egg whites, sugar and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Chili

I was asked yesterday why I did not post my chili recipe when I spoke of of the slush/cheese straw/chili trifecta. Well, I have two really good reasons.  1.  I don't have a recipe.  I just do it.  2. Chili is a personal thing.  What constitutes chili for one person, may not be that to another.  Now, I'm told I make a good chili.  I think it's just that I have mostly served it to people who have the same preferences as I when it comes to this dish.  My chili is tomatoey, with lots of beans, lots of flavor depth due to the brand of chili powder I use.  It's also thick, but has enough liquid in it to add a hearty helping of saltines, and a topper of cheese.  I think it's also pleasing to alot of men, because I add a cut up steak to it.  Now, if you're a tex-mex chili lover, or heavy on the cumin needing that smokey flavor chili lover, don't bother.  This isn't the chili for you.  Again, chili is a personal thing.  I'm posting my recipe for chili, and I hope you enjoy it.

Regarding the ingredients in this recipe.  I am very specific about a few things in this recipe.  I used Red Gold diced tomates, Red Gold tomato juice, and when I can get it, Red Gold tomato sauce.  I use Bush's for the chili beans, and I use Penzey's for the Chili Seasoning.  I don't guarantee results otherwise.  Some ingredients manufactured by other names just don't taste the same.  If you only use one name brand ingredient, I HIGHLY suggest it be the Penzey's chili powder.  It gives an amazing depth to the flavor of this chili, and using a substitute does not yield the same results.  Of course, you may feel free to blame me after you get hooked on Penzey's Spices, however, my blame in the matter will not tender enough guilt to open my pocketbook.


Jaime's Chili
Makes a large batch, plenty for freezing.


Olive oil
1# top sirloin steak, cut into 1 inch cubes
2 1/2 # lean ground beef or chuck
2 1/2  tsp white pepper
2 tsp salt
4 1/2 TB chili powder
1 medium onion, diced
1 large bell pepper, diced
3-4 cloves garlic, pressed
2 29 oz cans tomato sauce
3 14.5 oz cans diced tomatoes with basil, garlic and oregano
3 16 oz cans chili beans in mediium sauce
2 16 oz cans kidney beans, drained
1 large bay leaf
1 Tb granulated onion
2 tsp granulated garlic
1 1/2 TB cumin
1 TB oregano or Italian herb mix
3/4 tsp crushed red pepper flakes


In a large heavy bottom pot, pour in enough olive oil to coat the bottom.  Heat to medium-high, add steak, ground beef, onion and green pepper.  Season with 2 tsp pepper, 2 tsp salt and 1 TB chili powder.  When the meat is almost cooked, add the garlic.


Add the beans, sauce, tomatoes, tomato juice, remaining chili powder, remaining pepper, and the rest of the herbs.  Simmer on medium-low for at least 2 hours, stirring occasionally.  Serve hot.

Brandy Slush & Spicy Cheese Straws

There's 5 inches of snow on the ground, it's 20 degrees outside, and I'm getting into hibernation mode.  I have a pot of chili on the stove, a brandy slush in one hand, and spicy cheese straws in the other.  That my friend, is the ultimate winter trifecta.  I suggest that if you are not deep into your winter slumber, you run out the grocery store and get the ingredients. You will not be disappointed. Well, that is unless you don't make a double batch of the cheese straws, because they go fast. 

Long have I avoided making cheese straws. Most of you know by now the self-loathing and tears that making bread reduces me to. Well, all I can say is that these are so easy and I am certain that if taken to a party everyone will assume that you spent hours in the kitchen slaving over this cheese-a-licious pastry. Bask in the glory of it my friends. Let everyone think you worked your tail off. The truth will be known only to you. It takes 15 minutes to make these, and you can spend the rest of your day with Calgon.

Now, if you really want to be the hit of the party, be the bearer of brandy slush. I used to have a friend who made this every year, but never wanted to fully divulge the recipe. Well, for the last several years I have tried a few different recipes, and melded them into this no-fail recipe for booze heaven. It is delicious, completely not good for you, and somehow makes you not mind the snow and frigid temperature so much.

Enjoy!

Brandy Slush
9 C boiling water, divided
8 tea bags (4 orange spice, 4 pomegranete fizz)
2 C sugar
1 (12 - oz) can frozen orange juice
1 (12 - oz) can frozen lemonade
2 C brandy
1/4 C Rose's sweetened lime juice

Pour 2 C of boiling water over tea bags, allow to steep for 10 minutes. Remove and discard the tea bags. Stir together the remaining 7 C of boiling water and 2 C of sugar, stirring until sugar is dissolved. Stir in tea mixture, sugar, OJ, lemonade, brandy and lime juice. Allow to cool at room temperature for 30 minutes. Freeze in an airtight container, at least 4 hours, or overnight depending on the temperature of your freezer.

Scoop frozen mixture into a glass (depending on how much you would like) and pour lemon-lime soda over the top until slushy.


Spicy Cheese Straws
Adapted from The Lee Brothers, Southern Cookbook

1 1/2 C grated sharp Wisconsin Cheddar
4 TB unsalted butter, softened and cut into pieces
2 TB unsalted butter, melted
3/4 C flour, plus more for dusting
1/2 tsp salt
1/2 tsp crushed red pepper flakes
1 TB heavy cream or milk
coarse sea salt

Preheat oven to 350.
In a food processor or mixer, combine cheese, flour salt, softened butter and pepper flakes and pulse or mix until the mixture looks like coarse crumbs. Add the heavy cream, and mix until the dough forms a ball.

On a lightly floured surface, roll out the dough into an 8 x 10 rectangle that is 1/8 inch thick. Use a a pizza cutter to cut into thin strips, no more than 1/3 inch wide. Carefully transfer to a baking sheet lined with parchment or a silpat. Brush with melted butter and sprinkle with sea salt if desired.

Bake on the middle rack for 15 minutes or just barely browned.  Allow to cool to room temperature and serve.

Decadent Chocolate Pecan Pie

I can already taste the turkey. I am salivating at the thought of the stuffing and the gravy. I'm dreaming of the potatoes and the creamed peas. I'm already saving room for dessert. Yes, it's that time of year. The 10 pounds of winter begins with Thanksgiving. I'm ready to kick it off with a dessert that will add two pounds alone. Decadent Chocolate Pecan Pie. Even if you're not a fan of pecan pie (which I'm not) you will swoon over this confection of chocolate, caramel and pecans topped off with sea salt and whipped cream. I am asked each year to make this pie, and each year it is remembered as better than the last.

Before I get into the recipe, I'm going to beg your indulgence. I want to take a few minutes to let my readers know why I am so joyous about this particular Thanksgiving. It's been a difficult year. My mother, who just turned 71 has had heart issues for the last 11 years. It began with a small heart attack, and has moved on to include 9 stents in her heart since that time. Early this year, I began to worry. I saw a change in her that scared me and shook my to my very core. Mom was not well. She was pale, tired alot and often short of breath. I think she was afraid to see her doctor. After consulting with my two brothers and my sister, we had an intervention of sorts. Well, Mom ended up at the cardiologists office within two days, and was immediately checked into Dean St. Mary in Madison, WI. What was supposed to be another stent quickly changed and she was scheduled for double bypass surgery. Well, surgery came, and ended up including a valve repair as well. Mom had a long recovery, including an exciting ambulance ride complete with lights and sirens. So, you could say that I am thankful this year. My Mom is well, and my Dad has another year of being cancer free.

To celebrate this milestone and Mom's birthday, the whole family got together for something we have never done before. Family portraits. If you live in the Madison area, I highly suggest that you hire local photographer, Erin Weberpal. Erin does an amazing job. Not only does she have a fantastic eye, but she is able to capture the personalities of young children in her photo's. I'm always amazed by her. Check Erin's mad skills out at her websitehttp://dontblinkbyerin.blogspot.com/or on facebookhttp://www.facebook.com/dontblinkbyerin

Another added joy this year was the surprise move of my nephew and his family back to WI. Jason and I were always very close growing up. After the two of us leaving WI and moving around, we are finally for the first time in 13 years living within an hour of each other again. To top my joy on this one, Jason has an amazing wife, Sarah, who I am so lucky to call my friend. Last but not least, their beautiful little daughter, my Great Niece, Reese. Our whole family is so happy to have them back. Now if we could just get my other nephew Josh and his new wife Justine to move a little closer to home, life would be about perfect.


Yes, life is good, all around. I have more blessings than sorrows, and more laughter than tears. I'm thankful for family and good friends. I'm thankful for the roof over my head and the food on my table. I'm thankful for the two little children that keep me busy all day. I'm thankful for a husband that sticks by my side in good times and in bad. I look all around me and see evidence of a loving and merciful God.


Thanks for letting me share my joy with you.


Decadent Chocolate Pecan Pie with Caramel and Sea Salt

For the pie:

1 1/2 C pecans
1 C semisweet chocolate chips
1 unbaked 9 inch pie shell
4 eggs, beaten
1/2 C sugar
1/2 C corn syrup
1/2 tsp vanilla
2 TB bourbon
pinch of salt

Preheat the oven to 375 degrees F.

Spread the pecan pieces and the chocolate chips evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Bake until the filling sets, 50 to 60 minutes. Remove from the oven and cool. Drizzle the caramel sauce over the pie and sprinkle with sea salt.

Caramel Sauce:

3/4 C sugar
2 TB water
1/2 tsp fresh lemon juice
1/2 C heavy cream
2 TB to 1/4 C whole milk

Combine the sugar, water, and lemon juice in a medium saucepan and cook over medium-high heat, stirring, until the sugar dissolves. Boil without stirring until the mixture becomes a deep amber color, about 4 minutes, watching closely so it doesn't burn. Add cream slowly, as it will bubble up, whisk to combine, remove from the heat.

Add 2 TB of the milk, then add up to 2 more TB, until the desired consistency is reached. Allow to thicken slightly (this will thicken as it cools) and drizzle over the pie. Sprinkle with coarse sea salt.