Peanut Butter and Julie

Thai Coconut Chicken Soup

I can't believe that 2008 is already coming to a close.  Ah, it seems like it was only yesterday that I was paying $4.52 for a gallon of gas.  Come to think of it, 2009 can't arrive soon enough!

For a change, I actually have plans for ringing in the New Year.  That's right.  I am venturing outside of the house and heading close to the Las Vegas Strip for dinner with a few friends (I'm not crazy enough to go directly on the Strip with 100,000 friends.) 

For as long as I can remember, New Year's Eve has been spent quietly at home.  I know, boring.  Eric often had to work, so I busied myself with projects, organizing, and watching a marathon of whatever show I was into that year.  Last year, I spent the evening submitting last minute entries into recipe contests that I had put off, two of which ended up winning me a trip to the Super Bowl and a trip to Napa.  Not exactly a waste of an evening, was it? 

I am almost always in bed by midnight, listening to the distant fireworks as I drift off to sleep.  I'll probably still be in bed by midnight tonight, even if I am going out.  Kind of dispels the notion that everyone in Las Vegas lives a crazy and wild lifestyle, doesn't it?

I really don't feel like I am missing out if I don't join the masses at midnight and then spend 2 hours fighting traffic to drive 8 miles home.  Go figure.  What I enjoy is getting up hangover-free on New Year's day and feeling like I have a fresh start to the next 365 days.  I get some things crossed off my to-do list, clean, and prepare a few healthy recipes that will feed us over the next few days.  This is one that I made today, which will serve as a delicious lunch tomorrow.

Thai food is really a cuisine that hits most of your senses (you really don't hear anything, which is why I say "most.")  The colors are vibrant and plentiful, the aromas are enticing, there are many different textures, and the taste, well, just try this soup.  This is a wonderfully easy soup to make if you want to start the New Year off on a healthy note.  Broth-based soups are nice and filling, and this one incorporates a bit of low-fat coconut milk, which adds a creamy texture.  The flavor is spicy, tangy, sweet, and salty, and there are plenty of veggies and lean protein as ingredients.  Besides, how often do you get to whip out that wok from the back of your cabinets and cook with it?  Here are my extra tips for preparing this healthy soup for the New Year:

• This soup is a great way to use up leftover roasted chicken or even turkey.  Instead of sauteing the chicken pieces with the shallots, simply add about 2 1/2 cups of shredded roasted chicken along with the coconut milk.
• If you cannot find a package that specifically says "pad Thai noodles," then just find some wide ride stick noodles in the Asian foods section of your grocery store.  You can also use glass noodles or soba noodles for this soup.
• This recipe reheats very well.  Keep it refrigerated, tightly covered, for up to three days.
• Instead of using sugar snap peas, you can use 8 ounces of trimmed snow pea pods.  I prefer sugar snaps for their added sweetness and texture.
• Warning: Asian fish sauce has a very pungent smell to it.  This does not translate to the recipe, and it really adds a nice distinct Thai flavor to dishes.  Keep the bottle refrigerated after opening.

Thai Coconut Chicken Soup

Serves 6-8

Ingredients:

3 cups fresh baby spinach

8 ounces sugar snap peas, trimmed and halved crosswise

6 ounces pad Thai noodles

1 tablespoon olive oil

1 pound boneless, skinless chicken breast, cut into bite-sized pieces

2 large shallots, thinly sliced

2 teaspoons red curry paste

1 teaspoon curry powder

1 teaspoon ground turmeric

1 teaspoon ground coriander

1/4 teaspoon crushed red pepper

3 cloves garlic, minced

6 cups low-sodium chicken broth

1 (13.5 ounce) can light coconut milk

1/2 cup chopped scallions

2 tablespoons brown sugar

2 tablespoons fish sauce

1/2 cup chopped cilantro

Salt and pepper to taste

Lime wedges for serving (optional)

Bring 4 cups of water to a boil in a large saucepan.  Add the spinach and sugar snap peas to the saucepan and cook for 1 minute.  Drain the vegetables.  Cook the pad Thai noodles according to the package directions; drain and set aside. 

Heat the oil in a large deep skillet or wok.  Add the chicken and saute for 1 minute.  Add the shallots, curry paste, curry powder, turmeric, coriander, red pepper flakes, and garlic to the pan and saute for 1 minute more.  Add the chicken broth to the pan and bring the mixture to a boil.  Add the coconut milk to the pan; reduce the heat, and simmer for 5 minutes. 

Add the scallions, brown sugar, and fish sauce to the pan; simmer for 2 minutes.  Add the reserved spinach, sugar snap peas, and noodles to the pan and simmer to warm through.  Stir in the cilantro.  Serve the soup hot with lime wedges (optional.)

Easy Peanut Butter Fudge (and a leg lamp)

Every holiday season, most of us are confronted with a similar dilemma at least once: What on earth should I get for (Insert name here) ???  He/She has absolutely everything that they could ever need, and if they ever need something else, they just go out and buy it for themselves anyhow! 

In my case, "Insert name here" is my dad.  He really enjoys old movies and the classic I Love Lucy genre T.V. shows, but his collection alone has probably kept Amazon.com in business over the past 10 years.  The same applies for music.  If this whole food writing thing doesn't work out for me, I could easily start some sort of "Oldies meets Irish folk music" radio show from my parents' basement.  He doesn't golf.  He has oodles of books.  I don't like to give people clothes (although I am a huge advocate of people giving me clothes.)  You see my predicament.

Then, one day as I was flipping through a magazine, it hit me.  I had found the perfect gift that, at least for this year, would solve my what-to-get-dad dilemma.  I am writing this now because obviously I couldn't spill the beans prior to Christmas.  My dad, like many people I know, is a huge, huge fan of the classic holiday movie A Christmas Story.  As a family we watch it every year, but I'm fairly certain that my dad watches it multiple times every year.  His favorite scene, without a doubt, is the one in which Ralphie's dad opens up the large crate marked "FRA-GEE-LAY" (a.k.a. fragile ) to reveal his "must be Italian major award," an obnoxious fish-net stocking clad leg lamp.  Ralphie's dad promptly displays the lamp in the window for all of the neighborhood to see.  Beauty is indeed in the eye of the beholder.   

Would you believe that there is an on-line site dedicated solely to the sale of A Christmas Story themed items?  Of course there is--there's a web site dedicated to just about anything these days.  Anyhow, on this site, I found an exact replica of the leg lamp from the movie (complete with a delivery box marked "FRAGILE"), and I knew that I must give one to my dad for Christmas.  Useful? Probably not.  Tacky? Definitely. Does my mom hate it? Oh yes.  She is seriously lobbying for my dad to take it to the office.  But, look at how proud he looks in the photo, and look how lovely the lamp looks in their living room.  Maybe my mom should reconsider.  Remember this idea next year when you are at a loss for gifts.  You can thank me later. 

In the event that the above idea is not compatible with your tough to buy for recipient, you can always give them the universally welcome gift of homemade candy.  This recipe is the second of the two recipes that I prepared, but never posted, prior to our vacation.  I gave this out to various friends, and it is one of my holiday standards (but it is pretty good any time of the year.)  Not only is this recipe easy, but it makes quite a bit, so you can save some for yourself.  The peanut butter flavor is a bit different for fudge, and adding a hint of chocolate makes it taste like a peanut butter cup.  No, it's not a leg lamp, but it's darn close.  Here are a few extra tips for making this easy and irresistible treat:

• Instead of using foil to line the pan, you can also use parchment, which tends to wrinkle less.  I tend to prefer foil, as it is easier to mold around the sides of the pan.
• This fudge can be stored at room temperature, tightly wrapped, for up to 5 days.
• Creamy peanut butter can be substituted for the crunchy variety.  I opt for the crunchy because it adds texture to the fudge.  I do not recommend natural or low-fat varieties of peanut butter for this recipe, as their consistencies are different, and the fudge will not turn out correctly.
• If you decide to add melted chocolate to the fudge, you can also swirl it into the pan (as opposed to drizzling it on top.)  Right after you pour the peanut butter mixture into the pan, drop small dollops of melted chocolate around the top of the pan and immediately swirl them throughout the fudge using a knife or small offset spatula. 
• For variety, try mixing dried cranberries or chopped walnuts into the fudge prior to pouring it into the pan. 

Easy Peanut Butter Fudge

Makes about 4 dozen pieces

4 cups sugar

1/2 cup light corn syrup

1/2 pound butter

1 cup evaporated milk

1 tablespoon vanilla extract

1 cup crunchy peanut butter

3 tablespoons marshmallow fluff

Melted bittersweet or semisweet chocolate (optional)

Line a 9X13X2 inch baking pan with foil so that the foil hangs over the edges by 1 inch.  Spray the foil with nonstick cooking spray.

In a large saucepan, combine the sugar, corn syrup, butter, and evaporated milk.  Cook the mixture over medium heat, stirring frequently, until the butter has melted and the temperature reaches 242F degrees.

Remove the saucepan from the heat and stir in the vanilla, peanut butter, and marshmallow fluff.  Beat the mixture with a wooden spoon until it starts to thicken.  Pour the mixture into the prepared pan and let it stand for several hours until completely cooled and hardened.

Remove the fudge from the pan by lifting it out with the foil.  Drizzle the top decoratively with melted chocolate, if desired, and let the chocolate harden for 15 minutes.  Cut the fudge into 1 1/2-inch squares and serve. 

.......and I'm back!!!

Whew!  This has by far been the longest break that I have taken between posts.  Believe me, I had every intention of posting at least a few recipes over the last week or so.  I even went so far as to prepare the food and take the photos in advance, telling myself that I would find the time and inspiration every three days to write something compelling and witty about my creations.

HA!  I clearly needed this vacation more than I realized.

On the 17th, Eric and I departed for Jackson Hole, Wyoming, our first big vacation in quite awhile.  We had first visited Jackson about four years ago, and we immediately fell in love with the beautiful surroundings and friendly, unpretentious nature of this very un-resortlike resort town, vowing to return as soon as possible.  Unfortunately, as soon as possible didn't occur as soon as we had hoped (life gets in the way, you know.)  On the bright side, we found Jackson to be just as charming, relaxing, and uncommercialized as we had left it.  (The picture above is of me, standing under one of four elk antler arches on the corner of the Jackson Town Square.  They decorate them with lights for the holidays.  I'm really cold in this picture.)  As a bonus, the already fantastic culinary scene, quite unexpected for such a remote area, has only gotten better, with even more places to choose from.  You didn't actually think that I would voluntarily travel somewhere unless they have outstanding food options, did you?  So, if you're ever headed to Jackson and need a recommendation........

The Jackson Hole area is a fantastic place to go if you just want to "reset," as the very wise twenty-something who was sitting in front of me on the plane put it.  Yes, I was listening to his conversation.  It was a very small plane--what can I say?  The area is full of outdoor activities, from downhill skiing to sleigh rides through the Elk Preserve.  It forces you to step away from the laptop, abandon the Blackberry, and skip CNBC (this was a really tough one for Eric) for hours at a time in lieu of the fresh (but unbelievably cold) air and natural surroundings.  I even discovered that I absolutely love, and am quite good at cross-country skiing, which is nice because I gave up any aspiration to be the next Picabo Street years ago.  I pretty much stick to the bunny slopes on downhill since I'm not a big fan of falling face down in the snow and kamikaze snowboarders scare the you-know-what outta me.  

I also found that I am quite the pool shark.  Who knew?  Every night before dinner, Eric and I would head over to the "World Famous" Million Dollar Cowboy Bar and shoot a few games of pool for fun.  Despite the touristy feel of the name, this venue is about as legit as it gets.  Oh sure, they sell the requisite logo t-shirts and mugs, and they have their own micro-brew, but the place is full of locals, and the entire staff could serve as extras in any recent Western film.  Although I would like to tell you that I won every game, I generously allowed Eric to win a few, so I believe that we ended up even.  That being said, someone did come up to me mid-game and asked me if I was "a local."  I must have looked like I knew what I was doing.  Note to self:  Add cross-country skiing and billiards aficionado to resume. 

While I didn't live up to my self-promise of writing a few posts over my vacation, I do indeed feel like I "reset" my brain and my rapidly decreasing energy levels as a result of our trip.  I wasn't even all that affected by the fact that our luggage somehow ended up in Atlanta on our way home, even though Atlanta is a good 2000 miles in the other direction from our final destination.  I mean, I was upset and all, but Eric wasn't subjected to one of my usual "I hate holiday travel" meltdowns.  That, my friends, is a true holiday miracle.

I also was incredibly happy to come home from Jackson having discovered a new food product (eureka!).  Now, when I find a new product that I love, especially one that is made by a small business, I want to do everything that I can to get the word out.  Perhaps this is for partially selfish reasons, so that they continue to grow and produce my new find.  Even so, I wouldn't recommend something unless it really got my attention (I can be quite picky), and this product did.

Every evening, when we returned to our room, the staff at the Rusty Parrot Inn (great name, huh?) left us two little sample-sized Tram Bars, instead of the typical chocolates or mints, on our pillows. I'm usually not a fan of chewy variety granola or power bars.  I find them to be either too sweet or artificial tasting, and they are often loaded with sugary calories.   I brought my Tram Bar on the slopes with me the second day to nibble on if when I got hungry.  One bite and I was hooked.  These bars are the perfect combination of dried fruit, oats, seeds, peanut butter, honey, and a hint of chocolate, all ingredients organic.  Even my little sample size was filling, and I found myself anticipating turn-down service because it meant that I would get another delicious Tram Bar treat.  Luckily the folks in charge of the labels were smart enough to place their website URL front and center, so I could find out how to order some on-line.  These bars, named after the tram that carries skiers up to the top of Jackson Hole Ski Resort, will be perfect for those mornings when I don't have time for a leisurely breakfast, or for just before a workout.  I can't wait to get my order.  When I do, perhaps I'll have a giveaway (if I don't eat them all first, that is.....).

Oh, and as for those recipes that I so dutifully started and photographed prior to my trip--the first one is featured in the post below.  I'll have the second one posted sometime later this week.  Glad to be back!!

Healthy Sweet Potato and Apple Souffles

As I mentioned in the above post, I had originally intended to post this recipe prior to the Christmas holiday, as a lighter, healthier option for either a dessert or a side.  However, my vacation until the 23rd followed by Christmas preparations on the 24th followed by Christmas morning activities followed by me bawling like a baby during the movie Marley and Me on Christmas afternoon(if you love dogs like I do, then proceed with caution to this movie) prevented me from posting until today.

For me, and I am certain that I am not alone, the constant influx of sweets, breads, and typically heavy holiday fare can get to be just a bit too much.  Our bodies need a break and, even if you are entertaining, your guests might appreciate being served a dessert that allows their metabolisms to come up for air for the evening.  Souffles are one of those desserts that can appear to be decadent while really being quite light.  By choosing a healthier and naturally sweet flavor, such as sweet potatoes and apples in this case, and by replacing most of the separated eggs with just egg whites, you eliminate a good deal of the extra fat, excess sugar, and calories.  Souffles are much easier to prepare than their reputation allows one to believe--but you don't need to tell your guests this.  Go ahead and let them be impressed.  This could also make a nice side dish for roasted turkey or pork.  Here are my extra tips for these naturally sweet light and healthy treats:

• As an alternative to roasting the sweet potatoes in pieces, you can roast the sweet potatoes whole (for about 1 hour at 400F degrees) until they are very tender to the touch.  Let the potatoes cool, peel them, and add the filling to the food processor.  Prick the potatoes a few times with a fork prior to roasting and place them on a foil-lined baking sheet to prevent dripping.
• The souffles are best served immediately after baking.  They tend to deflate fairly quickly.
• Other varieties for apples, such as Gala or Fuji, can be used instead of the Granny Smith.
• When adding the egg white mixture to the sweet potato mixture, be sure to fold it in gently.  Overmixing will prevent the souffles from rising properly.
• The brown sugar can be replaced with pure maple syrup or honey to achieve a slightly different flavor. 

Sweet Potato and Apple Souffles

Serves 6

Ingredients:

2 medium sweet potatoes (about 12 ounces), peeled and cut into 2-inch pieces

1 large Granny Smith apple, peeled and cut into 2-inch pieces

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/8 teaspoon salt

1 tablespoon light brown sugar, packed

1 large egg yolk

2 tablespoons flour

4 large egg whites

2 tablespoons sugar

Confectioners' sugar, for dusting

Preheat the oven to 400F degrees.   Line a baking sheet with foil or parchment paper.  Place the sweet potatoes on the sheet and cover with foil.  Bake for 20 minutes.  Add the apple to the baking sheet, cover, and bake until tender, about 20 minutes more.  Remove the baking sheet from the oven, uncover, and let cool for about 15 minutes.  Leave the oven on.

Transfer the sweet potatoes and apples to the work bowl of a food processor.  Add the cinnamon, allspice, salt, and brown sugar.  Puree the mixture, adding a few tablespoons of water if necessary to achieve a smooth consistency.  Transfer the mixture to a medium bowl.  Stir in the egg yolk and flour, and set aside.

Place the egg whites in the clean bowl of an electric mixer fitted with the whisk attachment.  Beat on medium-high speed until soft peaks form.  Gradually add the 2 tablespoons sugar, beating until stiff, glossy peaks form. 

Whisk 1/3 of the egg white mixture into the sweet potato mixture. Using a rubber spatula, gently fold in the remaining egg white mixture. 

Divide among six 6-8 ounce ramekins.  Place on a rimmed baking sheet.  Bake until puffed and cooked through, 12-14 minutes.  Sprinkle with confectioners' sugar and serve immediately. 

Fennel and Chicken Sausage Soup with Gruyere Croutons

It snowed in Las Vegas!  I'm talking real, actual flakes from the sky.  We usually are subjected, in true Vegas form, to the fake stuff, generated to create holiday scapes that often end up looking like they have been coated with Tide. 

This was by no means a blizzard.  The total accumulation might have been enough to build one very small snowman, that is if it had actually stuck around long enough.  Recent temperatures in the 70s ensured that the ground was much too warm to maintain that thin white coat.

Having grown up on the east coast, I always find the locals' reactions to rarities such as rain or snow to be quite humorous.  The radio and TV stations are abuzz with accident reports, as it seems that everyone has suddenly forgotten how to drive.  People start snapping photos of their backyard winter wonderlands and emailing them to all of their friends and relatives (see exhibit A, below from my husband's co-worker.)  Children begin to wonder what exactly constitutes a snow day.  And the grocery stores sell out of things like hot cocoa.

Despite the fact that the snowfall is already a distant memory, its brief visit was still enough to inspire me to turn on the "all Christmas carols, all the time" radio station and whip up some hearty, healthy, and comforting batches of soup in the kitchen.  The first one that I made was a very filling, but surprisingly healthy smooth fennel and chicken sausage combination.  Fennel has been a common ingredient in my kitchen this year.  While I don't necessarily care for its licorice-like taste when it is raw, I adore it roasted, sauteed, and caramelized.  The addition of healthy sausage and a crouton that has been topped with a bit of melted cheese really makes this soup a meal.  Here are some extra tips for making this hearty but healthy soup (see soup #2 next post):

• So that they don't go to waste, I like to save the fennel fronds (the wispy green ends) for seasoning things like roasted vegetables, frittatas, pilafs, etc.  You can also add some to the finished bowls of soup for garnish.  Store them in the refrigerator in zip-top bags.
• This soup can be refrigerated for up to 4 days in an air-tight container.
• I found great sundried-tomato and basil chicken sausage links at Trader Joe's, but if you cannot find chicken sausage, use turkey sausage instead.  You can also use regular sausage, but of course then the soup won't be as light!
• Instead of using Gruyere, which has a nutty flavor, for the croutons, try using smoked Gouda, Fontina, or goat cheese.

Fennel and Chicken Sausage Soup with Gruyere Croutons

Serves 6

Ingredients:

2 tablespoons extra-virgin olive oil

3/4 pound herbed chicken sausage links

1 medium yellow onion, thinly sliced

3 fennel bulbs, halved, cored, and thinly sliced

3 sprigs fresh thyme

6 cups chicken stock

1 medium zucchini, thinly sliced

Salt and pepper to taste

3/4 inch thick baguette slices

6 ounces Gruyere cheese, finely shredded

In a large saucepan, heat the olive oil.  Add the sausage links and cook them over medium heat until they are golden brown and just cooked through.  Transfer the sausage to a plate and set aside.

In the same saucepan, cook the onion over medium heat until softened, 4-5 minutes.  Add the fennel and thyme and cook, stirring occasionally, until softened, about 5 minutes.  Add the stock and simmer over medium-low heat until the fennel is very tender, about 45 minutes.  Add the zucchini, cover, and simmer over medium heat until barely tender, about 3 minutes.  Discard the thyme sprigs.

Using an immersion blender, or working in two batches in a standard blender, puree the soup until smooth.  Return the soup to the saucepan (if using a standard blender.)  Thinly slice the sausage and add it to the soup.  Season with salt and pepper.

Preheat the oven to 500F degrees.  Arrange the baguette slices on a baking sheet and top them with half of the cheese.  Bake until the cheese melts.  Ladle the soup into bowls and top with the toasts.  Sprinkle the remaining cheese on the soup and serve. 

Thai Carrot and Ginger Soup

This is the second soup that I made during our Las Vegas "snow day."  I have been making variations of this healthy, nutrient-rich soup for years, usually changing it up depending on what I have in stock.  The coconut milk, lime, peanut butter, soy sauce, and sesame oil really provide a Thai flavor to this recipe, and the ginger and red pepper flakes add some spice and heat.  This soup would be a perfect light lunch to help counteract some of those heavy holiday meals!  Here are a few extra tips for making this easy, healthy soup:

• The finished soup can be refrigerated in an airtight container for up to 4 days.
• Although the soup is probably best served piping hot during the winter, it also makes a lovely refreshing chilled meal during the summer.
• Crunchy or creamy peanut butter may be used for this recipe.
• If you don't like very much heat in your food, use only 1/2 teaspoon of the crushed red pepper as opposed to 1 teaspoon.
• For easy mincing (and grating) of fresh peeled ginger, store it in the freezer.

  Thai Carrot and Ginger Soup

  Serves 6

  Ingredients:

  1 tablespoon olive oil

  1 yellow onion, chopped

  5 large carrots, peeled and chopped

  1 tablespoon minced, peeled fresh ginger

  1 teaspoon crushed red pepper

  3 1/2 cups chicken broth

  3 tablespoons light soy sauce

  1 tablespoon lime juice

  2 tablespoons brown sugar

  1 heaping tablespoon peanut butter

  1 teaspoon dark sesame oil

  3/4 cup light coconut milk

  1/2 cup low-fat milk

  Salt and pepper to taste

  Heat the olive oil in a large saucepan over medium heat.  Add the onion and cook until softened, stirring occasionally, 5 minutes.  Add the carrots, ginger, and crushed red pepper to the saucepan and cook, stirring occasionally, 5 minutes.  Add the chicken broth and bring the mixture to a boil.  Reduce the heat and simmer until the carrots are very tender, about 15 minutes.  Stir in the soy sauce, lime juice, brown sugar, peanut butter, and sesame oil. Remove the saucepan from the heat.  

  Puree the soup until smooth, either using an immersion blender or un batches in a regular blender.  If using a regular blender, return the mixture to the saucepan, stir in the coconut milk and milk, and place the saucepan over medium-low heat to warm through.    Season with salt and pepper and serve. 

Handbag and Sunflower Sugar Cookies

I know, I know.  Before you say anything, yes, I do realize that this is the holiday season.  I am well aware of the fact that any sugar or gingerbread cookies that come out of my kitchen this month should be shaped like stockings, angels, snowflakes, or candy canes.  For the record, there are a few dozen of these Christmas-y varieties baked and waiting to be decorated on a wire rack in the corner of my kitchen. That is, if my golden lab hasn't managed to get ahold of them (like he did with a dozen doughnuts.....and a loaf of bread.)  If that is the case, then there are likely only two or three in need of icing and sprinkles--the ones that he couldn't reach.  I should probably go check.... 

O.K.  Amazingly, they're all still there and intact.  I'll probably get to decorating those tomorrow, or the next day.....or perhaps not at all, but my intentions are good.  The sunflower and handbag-shaped cookies were a priority though, and I just ran out of time--that and my back really started to hurt from 2 hours of piping royal icing. 

My friend, Stephanie, hosted a post-wedding bridal shower for her friend today.  The actual wedding took place a few weeks ago.   True, it's a bit out of order, and some of the traditional bridal shower stuff probably no longer applies, but is there ever really a bad time to have your friends give you brand new cookware at a party thrown in your honor?  I didn't think so. 

Anyhow, Stephanie asked me if I would mind helping her out with the desserts for the party, knowing full well that there is nothing I love more than to rummage through my embarrassingly large collection of cookie cutters, in search of the perfect shape for any given occasion.  I finally decided on cutters shaped like two things that women can't get enough of: flowers and handbags.  Well, three things if you count the actual sugar cookies.  I hadn't experimented with these shapes yet, and although I had aspirations of decorated cookies that were the spitting image of the latest Kate Spade line, that didn't exactly happen.  That being said, I was pretty happy with how both the handbags and sunflowers turned out.  I hope that the bride to be bride was too!  Here are a few extra tips for making these stylish sugar cookies:

• For shaping the dough into handbag or sunflower shapes, if you don't have the appropriate cutter, then you can always make a "stencil" of one with thick paper and then trace it with a sharp paring knife or exact-o knife.  Remember that the shapes will be covered with icing, so don't worry about little imperfections.   
• For icing the cookies, the first stage involves outlining the handbags and the sunflower petals with your selected color of royal icing.  For outlining purposes, the icing should not be too runny so that it won't spread when you make a line.  If you don't have a decorating bag and tips, then just snip a very small corner off of a ziploc bag and fill it with icing to emulate a decorating bag.  Carefully outline the sunflower petals and the handbags in the color of your choice and let set for 5 minutes to dry.   At this point, you can also make the dotted handles for the handbags.
• The second stage of icing the cookies is called "flooding."  To flood the cookies is to fill them with the solid color.  The icing should be thinned a bit with water or lemon juice for this step, as it needs to flow and spread easily inside the border that you formed in step one.    Pour a small amount of the thinned icing in the center of the cookie, and then use a toothpick or knife to guide the icing and fill the inside of the border.  Let dry for 10 minutes.   
• Once the sunflower petals have dried, you can fill the center of the sunflowers with melted chocolate, as I did, or with black-colored royal icing, a color that is a challenge to achieve. Melt some semisweet or bittersweet chocolate, place it in a pastry bag, and then "dab" it around the center of the cookie.  This helps to create texture, simulating the center of a sunflower.  You could also use chocolate jimmies to achieve this look.  Allow the chocolate to dry.
• For the "flap" of the handbag, use a color that contrasts with the other handbag color.  Once the icing for the original color has dried, pipe an outline for the flap, allow it to dry, and then flood the flap area as you did with the other cookies.  If desired, place a silver non-pareil in the center to simulate a snap. 
• The cookie dough can be made up to 2 days ahead of time and refrigerated, tightly wrapped.  

Sunflower and Handbag Sugar Cookies

Makes about 18

Ingredients:

3 1/4 cups flour (plus more for rolling out cookies)

1/4 teaspoon salt

2 1/2 sticks butter, softened

1 cup sugar

1 large egg

1 large egg yolk

1 tablespoon vanilla extract

1 teaspoon grated orange zest

For Royal Icing

4 egg whites

4-5 cups confectioner's sugar

1 teaspoon vanilla extract or lemon juice

Food coloring, melted chocolate, and silver non-pareils for decorating

In a medium bowl, whisk together the flour and salt and set aside.  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar at medium-high speed until light and creamy, 3-4 minutes.  Add the egg, egg yolk, vanilla, and orange zest, and mix until well blended.  Reduce the speed to low and add the flour mixture, 1/3 at a time, mixing until just combined.  Turn the dough out onto a work surface, divide into 4 pieces, shape each piece into a disk, and wrap in plastic wrap.  Refrigerate for 1 hour.

 Preheat the oven to 350F degrees.  On a lightly floured work surface, roll the dough out to a 1/8 inch thickness.  Cut the dough into desired shapes and transfer to baking sheets lined with parchment paper.  Bake for 9-11 minutes, until the cookies are pale golden brown in color.  Transfer to a rack and cool completely.

Make the royal icing:  Beat the egg whites in a clean large bowl with a mixer at high speed until foamy.  Gradually add 4 cups of the sugar and the vanilla extract or lemon juice and beat at high speed until the mixture has thickened.  Add more confectioner's sugar if the mixture is too runny.  Separate and color the icing as desired and decorate the cooled cookies.

Cranberry Streusel Coffee Cake

It's funny how our tastes change as we grow older and develop more sophisticated palates.  I remember trying a sip of my mom's coffee when I was younger, immediately scrunching up my face in disgust.  How could so many grown-ups drink something so horribly bitter-tasting?, I wondered.  Fast forward 20-something years, and my day doesn't officially start until I've had my oversized mug filled with strong, freshly-brewed coffee and frothy steamed 1% milk. 

About that same time, my older brother swore that he would never, ever, become a coffee drinker.  Knowing a sure thing when he saw it, my dad bet him that he could not get through college without drinking a cuppa joe.  Unfortunately for my brother, his college years occurred right about the time when the Starbucks craze started converting us into a nation of overpriced latte fanatics.  Otherwise, he might have had a fighting chance.  I mean, pre-Starbucks, you never really heard of anyone needing a Folgers fix, did you? (No offense, Folgers.)

Red red wine also falls into this category (darn-now I have that song running through my head!)  At some point, I can't remember exactly when, I recall asking either my mom or my dad if I could try a sip of their Cabernet.  Even after the tiniest sample, I thought that it was about the most vile and unpleasant thing that I had ever tasted.  Nowadays, believe me, my opinion could not be more opposite.  Of course I drink it because of its antioxidant properties........

Oddly, I have only grown to appreciate cranberries over the past ten or so years.  We never really had them around the house growing up, at least not that I can remember, but whenever I did try them, I found them to be too bitter or too sour.  I'll stick to my blueberries, thank you very much.  These days, I can't get enough of the nutrient-packed red fruit. I buy dried Craisins in bulk during bimonthly Costco runs, adding them to granola, salads, and pilafs.  During the seemingly short time that the fresh ones are in season, I purchase several pounds, freezing them for use in chutneys, breads, and sauces throughout the year.  This recipe, which can really be served as a breakfast treat or a dessert, makes great use of the fresh cranberries' tart flavor, a contrast to the sweet streusel (who doesn[t love streusel?), cake, and glaze.  The  bright, festive color of the cranberry topping makes this dish a perfect addition to a holiday spread.  Here are a few extra tips for this streusel-topped treat:

• The coffee cake can be stored at room temperature, tightly wrapped, for up to 2 days.
• If you want some extra texture in the filling, then add a handful of dried cranberries along with the orange juice and the rest of the ingredients.
• If you do not have a spring-form pan, then you can make this recipe using a tube pan, so long as the bottom is removable and the cake remains upright after baking (in other words, you don't need to invert the cake to remove it from the pan.)
• This recipe would work well with fresh or frozen blueberries too.  Replace the orange juice and zest with lemon juice and zest.
• If you want to make a glaze for the coffee cake (as in the photos), then whisk together 2 cups of confectioners' sugar with enough orange juice to yield a mixture that can be drizzled decoratively over the cake.  Glaze the cake after it has cooled, and let the glaze set for 10 minutes prior to serving. 

Cranberry Streusel Coffee Cake

Serves 8-10

Ingredients:

For the batter

1 cup flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

8 tablespoons butter, softened

1/2 cup plus 2 tablespoons sugar

1 large egg

2 large egg yolks

1 teaspoon vanilla extract

1/2 cup sour cream

For the filling and topping

2 1/2 cups fresh or frozen cranberries

1 tablespoon orange juice

2 teaspoons orange zest

1/4 cup sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1 teaspoon cinnamon, divided

1/2 cup flour

1/2 cup rolled oats

1/2 cup light brown sugar

8 tablespoons cold butter, cubed

Preheat the oven to 350F degrees.  Spray a 9-inch round spring-form pan with nonstick baking spray; set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.  In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, 2-3 minutes.  Beat in the egg until well combined.  Beat in the two egg yolks, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.  Mix in the vanilla.  Add the flour mixture to the batter in three batches, alternating with the sour cream and mixing well after each addition.  Scrape the batter into the prepared spring-form pan, smoothing the top.

Prepare the filling and the topping:  In a medium bowl, stir the cranberries with the orange juice, zest, sugar, cornstarch, vanilla, salt, pepper, and 1/2 teaspoon cinnamon.  Spoon this mixture over the batter in the pan.

In another bowl, mix together the flour, oats, brown sugar, and remaining 1/2 teaspoon cinnamon.  Using your fingers or a pastry blender, mix the chilled butter into the flour mixture until it resembles coarse meal.  Sprinkle the topping over the cranberries.

Bake the coffee cake for about 1 1/2 hours, until the cranberries are bubbling and a toothpick inserted into the center emerges clean.  Let cool completely before cutting and serving. 

Whole Wheat Cinnamon Swirl Bread

  " 'When you wake up in the morning, Pooh' said Piglet at last, 'what's the first thing you say to yourself?'

" 'What's for breakfast?' said Pooh.  'What do you say, Piglet?'

" 'I say, I wonder what's going to happen exciting today?' said Piglet.

" Pooh nodded thoughtfully.  'It's the same thing,' he said."

-A.A. Milne. Winnie The Pooh

I have never been one to skip breakfast.  Well, I remember going through a brief "no breakfast" phase in high school, but that only lasted about 2 weeks before I came to my senses.  Even when I have indulged in a huge dinner the night before, the kind that leaves you wondering if you will ever eat another bite again, I somehow manage to work up enough of an appetite for a few scrambled egg whites by 7a.m.

My definition of the perfect breakfast has changed as many times as there are flavors of Pop Tarts in the grocery store (remember when there were only about 3?).  When I was little, it was all about cereal--well, not so much the cereal as the prize inside the box.  Honey Combs was a personal favorite of mine, with Apple Jacks coming in as a close second.  No matter what brand the advertisers convinced me to select, as soon as the box was opened, I dug deep into the bottom to retrieve my temporary tattoos or stickers, usually tearing the box in the process.  Entenmann's Devils Food Crumb Donuts and blueberry pancakes were also favorites then, but these special treats were usually reserved for weekends.

When I grew older, and more health conscious, I lost my taste for super-sweet breakfasts in exchange for ones filled with protein and whole grains.  My standard cereal today is either good ol' oatmeal or Flax Plus from Trader Joe's (don't laugh at the name--it's really good.)  While these selections don't come bearing super cool prizes, they don't come bearing 32 grams of sugar either.  I'm also a big fan of egg whites with Canadian bacon sandwiched between whole grain toast, and I'm always game for a thick and filling smoothie.  I really would be lost without my blender.

One special breakfast that I remember loving as a kid is one that I still occasionally treat myself to when I want something with a bit of sweetness.  My dad never spent too much time in the kitchen, but one of his signature dishes was candied cinnamon toast.  He would top pieces of bread with cinnamon, sugar, and butter and then bake it in the oven until it became caramelized and bubbly.  The combination smelled and tasted irresistible, with the crunchy candied topping and the soft toasted bread.  Today, I take all of the best components of my dad's comforting dish and turn them into a homemade cinnamon swirl bread.  This version features whole wheat flour and just enough of the gooey filling in each slice to satisfy my sweet tooth.  Sometimes I'll spread a slice with a bit of peanut butter for added protein, but it's also so good on its own.  No prize needed! Here are my extra tips for making these sweet swirled loaves:

• This recipe makes three large loaves of bread, but the baked loaves freeze beautifully, tightly wrapped, for up to 2 weeks.  Pre-slicing the bread and then freezing it allows you to take a slice as needed.  Frozen slices can be transferred directly to the toaster.  Eric's father gave me this idea. 
• This bread can also be prepared using all white flour.  If you want to use all whole wheat flour, you may need to add some extra moisture to the mixing bowl.
• Instead of using a standing electric mixer for preparing the dough, you can stir the ingredients by hand using a wooden spoon or silicone spoonula.  Of course, this process takes a bit more energy!
• If you like a really gooey filling, then double the ingredients for the cinnamon swirl filling.
• In addition to the dried cranberries, nuts, and raisins suggested in the ingredients, you can also use chopped bittersweet chocolate, jam, or other dried fruits (such as figs or cherries) for the filling.
• 3 (1/4-ounce) packages of yeast is equal to 6 3/4 teaspoons.

Whole Wheat Cinnamon Swirl Bread

Makes three 9-inch loaves

Ingredients:

3 (1/4-ounce) packages active dry yeast

1/2 cup warm water (105-110 degrees)

1 1/2 cups low-fat or whole milk

1/2 cup sugar

1 tablespoon salt

8 tablespoons butter

1/2 teaspoon cinnamon

4 large eggs

4 cups flour

4 cups whole wheat flour

For the swirl filling

8 tablespoons butter, softened

3/4 cup packed dark brown sugar

1 1/2 teaspoons ground cinnamon

Dried cranberries, raisins, and/or chopped nuts (optional)

2 tablespoons butter, melted (optional)

Turbinado sugar (optional)

Dissolve the yeast in the warm water in the bowl of an electric mixer.  If the bowl is cold, swirl some hot water in it and empty it, so that the warm water does not cool down.  Let the dissolved yeast stand for 5 minutes, until foamy.

In a small saucepan, heat the milk, sugar, salt, butter, and cinnamon until the mixture is warm to the touch and the butter has melted.  Do not bring the mixture to a boil.

Lightly beat the eggs in a small bowl and then add them to the yeast mixture.  Add 2 cups of all-purpose flour and 2 cups whole wheat flour to the bowl.  Fit the mixer with the dough hook and mix until the ingredients are well combined.  Gradually add the remaining flour, mixing until it forms a stiff dough, 8-10 minutes.

Remove the dough from the bowl, dust a work surface with flour, and knead the dough until it springs back when you press it with your finger and it is smooth and elastic.  Place the dough in a well-oiled large bowl and roll the dough to coat it completely in oil.  Loosely cover with plastic wrap and a towel, and let the dough rise in a warm place until it has doubled in bulk, about 1 hour.

Spray three 9X5-inch loaf pans with nonstick baking spray.  Punch down the dough.

Make the filling:  In a small bowl, mix together the butter, sugar, and cinnamon until well combined.

Divide the dough into three equal portions.  Roll out each piece into an 8X12-inch rectangle.  Divide the filling evenly among the rectangles and spread it over the entire surface, leaving a 1/2-inch border.  If desired, sprinkle the filling with dried cranberries, raisins, or chopped nuts.  Roll from the 8-inch side like a jellyroll.  Pinch the edges and ends together.  Tuck the ends under slightly and place the dough seam side down in the prepared pans.  Cover the loaves with plastic wrap and let rise for 1 hour.

Preheat the oven to 350F degrees.  When the loaves have risen, brush the tops with some of the melted butter and sprinkle with the turbinado sugar (optional.)  Bake for 55-65 minutes, until the loaves are deep golden brown and sound hollow when tapped. 

Streusel Topped Blueberry-Pecan Muffins

Well, tomorrow is the big day.  A few months ago, I mentioned that my husband, Eric, was planning to run in this year's Las Vegas Marathon.  I also mentioned that when he ran the marathon five years ago, he didn't spend very much time training, which came back to haunt him at about mile 22.  He comes from a family of natural athletes, which is why he was able to even complete a marathon without training (annoying, isn't it?), but he was in significant pain for the next few days.

This year, Eric has taken a different approach to his marathon training--he decided to do some.  I have been so impressed and proud of his perseverance and dedication, often running 15-20 miles in the blazing desert heat.  The funniest thing to me (I am strictly a 5-mile per day girl--no more, no less) is when he would say something like: "I did O.K. today.  I only ran 17 miles though, so I'm a little unhappy."  And he was dead serious. 

I have the utmost respect for anyone that runs marathons, as long-distance running has never been my thing.  Tomorrow morning, about 6 a.m., Eric will compete alongside thousands of people from all over the world, some aspiring for the large cash prize, but most aspiring to simply cross the finish line in one piece.  The race route heads straight past the mega-casinos lining Las Vegas Boulevard, and I'm trying to convince Eric to wear something like a hot pink shirt so that I can pick him out, but so far he's not going for it.  His parents even came for a visit from Vermont in honor of the big event.  To them, our 50-degree temps are practically tropical, while I'm wearing my winter coat.

In preparation for the race, Eric has been doing a bunch of carbo-loading, eating lots of pasta, breads, and grains.  One perk of training for a marathon is that you can pretty much eat whatever you want without any fear of weight gain (maybe I should rethink that whole long-distance running thing....).  Since he has never been much of big sit-down breakfast eater, and since we have company, I decided to make a batch of carbo-licious muffins for people to graze on throughout the morning.  I also thought that his parents could take a few muffins with them as they watch from the sidelines.  Everyone loves a good blueberry muffin, and this is a recipe that took much trial and error for me to perfect.  The addition of the pecan oil lends extra nutty flavor and keeps the muffins moist, but canola or safflower oil will also do the trick.  The streusel topping adds some sweet texture, and the pecans bring a toasty crunch.  I'm sure that they'd be even better with some fresh Vermont blueberries, but they're still pretty spectacular with my frozen variety.  I made a batch yesterday, and they are almost all gone.  Luckily, the batter comes together in minutes if I need to make more.  Go Eric!!!  Here are my extra tips for making magnificent and moist muffins:

• The baked muffins can be stored at room temperature, covered for 2-3 days. 
• The muffin batter can be prepared 1 day in advance and then refrigerated, covered.  The streusel can be prepared up to 3 days in advance and then refrigerated, covered.
• The pecan oil and pecans can be replaced with walnut oil and walnuts, hazelnut oil and hazelnuts, or any other nut combination.  These specialty oils can usually be found in the baking section or natural foods section of your grocery store.  If your general grocery store does not carry them, stores like Whole Foods stock them.
• Specialty nut oils can be expensive compared to canola, safflower, or vegetable oil.  Feel free to substitute one of these other varieties for the nut oil, or you can use a smaller amount of the nut oil in conjunction with a less expensive variety.  I try to make mine last as long as possible!
• After opening, store the nut oil in the refrigerator so that it does not spoil and go rancid.
• Frozen blueberries may be substituted for fresh, but be especially careful when folding them into the batter, so that they do not turn the batter blue!

Streusel Topped Blueberry-Pecan Muffins

Makes about 12 muffins

2 cups flour

1 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup pecan oil

1 egg

1 egg yolk

1/2 cup whole milk

1 1/3 cups fresh blueberries

2/3 cup lightly toasted chopped pecans

For the streusel topping

3/4 cup sugar

1/2 cup flour

6 tablespoons cold butter, cubed

2 teaspoons cinnamon

Preheat the oven to 400F degrees.  Line 12 muffin cups or spray them with non-stick baking spray.  In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon; whisk to combine. 

Place the oil in a glass measuring cup.  Add the egg, egg yolk, and enough of the milk to yield 1 1/3 cups of liquid ingredients.  Make a well in the center of the dry ingredients and pour the wet ingredients into the center of the well; mix until just combined.  Gently fold in the blueberries and pecans.  Divide the batter among the prepared muffin cups, filling to the top.

Prepare the streusel: In a small bowl, mix together all of the streusel ingredients, using your fingers to form a coarse meal.  Sprinkle the streusel evenly over the muffins, pressing gently to adhere. 

Bake the muffins for 22-25 minutes, until a toothpick inserted into the center emerges clean.  Cool the muffins in the pan for 5 minutes and then transfer them to a wire rack to cool completely.