Peanut Butter and Julie

Chocolate-Covered Brown Butter Blondie Pops

We have a restaurant here in Las Vegas named David Burke, and it is the second outlet (I believe) of a New York restaurant run by Chef--you guessed it--David Burke.  The original restaurant is actually called David Burke and Donatella, but apparently Donatella didn't want to take a gamble on a Sin City locale (ba-dum-bum).

Eric and I have had dinner at David Burke three times.  Before we went the first time, a friend said to me "Oh, you must order the cheesecake lollipops for dessert!!"  Never mind the fact that she has known me for half of my life, and I have told her multiple times that I can't stand cheesecake.  Yes, you've found me.  I'm the American who doesn't like cheesecake.  It's not just some urban legend--I do exist.

I don't remember what we ordered for dessert during any of our dinners at David Burke, or if we even ordered dessert for that matter, but I know that we did not order the famous cheesecake lollipops.  Inevitably, after every dining experience, we were asked by at least one person "Weren't those cheesecake lollipops amazing?"  I think that, much like the chicken lettuce wraps at P.F. Changs, people just assume that you order this item when you dine at David Burke.  When we told them--or perhaps I should say "confessed" (because that's how it felt)-- that we did not try the famous dessert, we were met with the expected "What?", "Oh, you really missed out!", "Bad move.", etc. 

I don't know.  I still enjoyed my dinner without experiencing those whimsical lollipops (which were served on a way cool lollipop "tree.")  But the whole series of dinners spent watching others enjoy these signature sweets did pique my interest.  Why should cheesecake lovers have all the fun?  What about fans of brownies, cookie dough, and blondies?  I had seen some really cute lollipops made from mixtures of cake and icing in other food blogs, so why wouldn't it work with my favorite rich brown butter blondie recipe?  It would.  It did.  And let me tell ya--they are yummy.  Maybe if we go to David Burke again, I'll just bring a few of these babies along in my purse for when dessert rolls around.  Here are a few extra tips for these bite-sized blondie pops:

• Instead of using blondies, you can try this recipe with brownies, cookie dough, or even cake that has been crumbled and then mixed with buttercream.  Be sure that the brownies are fudgy so that you can form them into balls.
• Sometimes melted chocolate can be to thick for dipping.  An alternative would be to make a ganache by bringing 1/2 cup of cream to almost a boil and then pouring it over the chocolate chips.  Once the chips have melted, stir until smooth.  You can also stir 1 tablespoon of corn syrup into the ganache, which help with the consistency.  Do not add cold cream to the melted chocolate or it will seize up.
• You can also use candy melts for this recipe.  They are found in various colors in stores like Michaels, and they are used specifically for projects like this.  I prefer the taste of real chocolate, but the candy melts are more user-friendly.
• These treats can also be served without the lollipop sticks as little blondie truffles.

Chocolate-Covered Brown Butter Blondie Pops

Makes about 60

Ingredients:

10 ounces unsalted butter

2 cups light brown sugar, packed

1/2 cup sugar

3 large eggs

2 teaspoons vanilla extract

2 1/4 cups flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1 cup toffee bits (such as Heath brand)

Lollipop sticks

12 ounces bittersweet or semisweet chocolate chips

12 ounces white chocolate chips

Food coloring, sprinkles, decorations

Preheat the oven to 350F degrees.  Line a 9X13X2 inch baking pan with foil so that it hangs over the edges by 1-inch.  Spray the foil with non-stick baking spray.

Melt the butter in a saucepan over medium heat, swirling occasionally, until it turns brown and fragrant.  Set the saucepan aside to allow the butter to cool slightly.

In the bowl of an electric mixer fitted with the paddle attachment, mix the brown butter with both sugars at medium speed until well combined.  Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.  Continue to beat the mixture at medium speed until it is light and creamy, about 4 minutes.  Mix in the vanilla.

In a small bowl, whisk together the flour, baking powder, and salt.  Add the flour mixture to the butter mixture, mixing until combined.  Mix in the toffee bits.  Transfer the batter to the prepared pan and smooth the top.  Bake the blondies until the top is golden brown, and a toothpick inserted into the center emerges with a few moist crumbs attached, 30-35 minutes.  Set the blondies aside until they are cool enough to handle, but still warm.

Prepare the blondie pops

Line a baking sheet with parchment or waxed paper.  Remove the blondies from the pan by lifting the edges of the foil.  Trim the edges of the blondies, as these can be too tough to form into balls.  Roll the dough into balls that are about the size of a quarter and place the balls on the prepared sheets.  Chill the balls for 2 hours.

Melt one or both types of chocolate, depending on how you want to decorate the pops.  Insert the lollipop sticks into the ends of the chilled balls.  One by one, roll the blondies into the white or dark chocolate, allowing excess to drip off.  Return the pops to the baking sheets to let the chocolate harden. Once the first layer of chocolate has hardened, drizzle the pops with the other type of chocolate or colored white chocolate.  Allow the second layer to harden. 

White Chocolate Coconut Key Lime Cupcakes

**I felt the need to return to this blog post and add a little note.  A friend of mine emailed me and said "Hey--great recipe!  Is it similar to the one that was made by the girl you competed against on Ultimate Recipe Showdown?"

Panic mode immediately set it when I read her email.  "Oh no!  Did I accidentally copy someone's recipe and claim it as my own?   Noooooo!"  I quickly rushed over to FoodNetwork.com to look atJamie's recipe.  Although the titles are almost identicle, luckily, the recipes are different  (I would have just died if they were the same.)  That being said, I still think that I owe it to Jamie Nondorf to credit her with inspiring this recipe.  I must have stored her great idea somewhere in the back of my mind for future baking occasions.  Thank you, Jamie.

OK.  I feel better now.  Back to the post:

In several of my past posts, I have referred to our pair of Meyer lemon trees, both of which we planted a few months after moving into our house in 2003.  To be honest, Eric did most of the actual planting, while I did my share of pointing and directing.  It was a true team effort.

The same day that we planted the two lemon trees, we also planted a Valencia orange tree and a Key lime tree.  As expected, for the first few years the trees bore very little--if any--fruit.  During the third year, we reaped a "harvest" of half a dozen lemons and two limes.  The fourth year brought us a bag full of lemons, a couple of oranges......and two limes.  Last year, we had so many lemons that we were giving them away, we had enough oranges to make freshly squeezed juice on the weekends.......and we had two limes (Hey, at least it was consistent).  It became pretty clear which tree was the "Charlie Brown Christmas tree" of the batch.

Unfortunately, we had to dig up the lime tree, but in the spirit of Arbor Day (today), we are going to replace it with another.  Eric's goal is to have enough limes so that he can just pop outside whenever he needs to grab a garnish for his Pacifico throughout the summer.  Little does he know that my goal is to be able to make batches and batches of Key lime baked goods using my very own Key limes. 

Before we dug up the tree, I salvaged the two little (very little) limes.  Supplemented with a few additional limes from the grocery store, I decided to create cupcakes inspired by Eric's favorite dessert: Key Lime Pie (What is it about men and Key Lime Pie anyhow?  They all seem to love it.)  Several years ago, I tried one of Bobby Flay's recipes that matched Key lime dessert bars with a white chocolate topping, and it paired really well, so that was behind my thinking for the buttercream.  I threw in the shredded coconut at the last minute.  I thought that it would keep the cupcakes moist, and coconut and lime is always a good combination. The lime curd filling adds an nice citrus kick, but it is optional.  For my cupcakes, I used a marinade injector to insert the curd into the center.  This is a little gadget that looks like a syringe, and it is usually used for infuse meats with flavoring.  I got the idea from my friend, Lorie Roach, who used this technique with her cupcakes on a Food Network competition a few years ago.  I remember thinking "That is so cool!  I can't wait to try it!"  I went out, bought the gadget, and it sat in my drawer for two years.  Finally, I tried it--still pretty cool. 

These cupcakes are the perfect flavor as we head into warmer weather.  Hopefully next year, I will be able to make several dozen from my abundant crop of Key limes in the backyard!  Here are my extra tips for preparing these tropical tasting treats:

• If you don't have access to Key limes and Key lime juice, then certainly substitute regular limes and lime juice
• Be sure to thoroughly spray the pan with a good nonstick baking spray (I love Pam for Baking), and these cupcakes can tend to stick.  An alternative would be to use muffin liners.
• Because I was short on time, I purchased a premade lime curd for this recipe, but you can also make a homemade version.  Here is a recipe for lemon curd--simply substitute lime juice for lemon juice.
• You can also fill the cupcakes with lime-flavored pastry cream.
• If you don't have a piping bag or a flavor injector, you can cut a corner off of a zip-top bag and fit it with a round tip.  Fill the bag with the curd and pipe away!

White Chocolate Coconut Key Lime Cupcakes

Makes about 20

Ingredients:

For the cupcakes

1/2 pound unsalted butter, softened

2 cups sugar

1/4 cup Key Lime zest

4 large eggs

3 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

1/2 cup Key Lime juice

1/2 teaspoon coconut extract

1 cup sweetened shredded coconut

Lime Curd

For the White Chocolate Buttercream

12 ounces white chocolate, coarsely chopped

3 cups confectioner's sugar

1/2 pound unsalted butter, softened

1/4 teaspoon salt

2-4 tablespoons heavy cream

Graham cracker crumbs and lime twists for garnish

Prepare the cupcakes:  Preheat the oven to 350F degrees.  Spray 2 (12-cup) cupcake tins with nonstick baking spray and set aside.  In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 3 minutes.  Add the lime zest, mixing until well blended.  Add the eggs, one at a time, mixing until incorporated and stopping to scrape down the sides of the bowl as necessary.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.  In a small bowl, whisk together the buttermilk, lime juice, and coconut extract.  Add the flour and lime juice mixtures alternately to the batter, beginning and ending with the flour mixture.  Stir in the shredded coconut.

Divide the batter among the muffin tins, filling about halfway full.  Bake the cupcakes for 20-22 minutes, until they spring back when lightly touched.  Let the cupcakes cool for 5 minutes and then transfer them to a wire rack to cool completely.

When the cupcakes are cool, fit a piping bag with a medium round tip.  Fill the piping bag with the lime curd.  Insert the tip of the piping bag into the center of each cupcake and squeeze until you start to feel some resistance (this will indicate that there has been enough lime curd inserted.)

Prepare the white chocolate buttercream:  In a small saucepan set over medium-low heat, melt the white chocolate until smooth, stirring frequently.  Set the saucepan aside until the white chocolate has cooled to room temperature.  In the bowl of an electric mixer fitted with the paddle attachment, cream the confectioner's sugar and the butter until it is light and fluffy, 3-4 minutes.  Add the salt and the melted chocolate, beating until the mixture is well combines.  Add enough of the heavy cream so that the buttercream is very light, fluffy, and spreadable.

Pipe or frost the buttercream onto the cooled cupcakes.  Sprinkle the top with graham cracker crumbs and top with a lime twist. 

Fashionably Frugal Sugar Cookies

Fashionably Frugal Sugar Cookies

What??  Two posts in one day??

I know--hardly ever happens.  But, when I'm inspired, I'm inspired, and let me tell you:  shoes inspire me (am I right ladies?)  Even if the shoes in this case are edible and much too small to fit my Shaq-esque size 9 1/2 feet, they still inspire me.

Were shoes always such a big deal with women?  Not that I recall.  But from the very first time that the words "Manolo Blahnik" escaped the lips of Carrie Bradshaw on Sex and the City, a veritable designer shoe obsession started.  This phenomenon will lead women to spend entire paychecks on one pair of black (albeit killer black) stilettos and to pronounce words like "Louboutin" as if French was their native language. 

As Oprah would say: There are two things I know for sure.  One is that you can always get a man to leave a room (or at least tune out of the conversation) if you start talking about shoe shopping.  The other is that giving a woman something that resembles designer shoes (while not nearly as good as the shoes themselves) is sure to put a smile on her face. 

In light of the recent economy, I think that it's pretty safe to say that the shoe departments of the various Saks, Neimans, and Barneys across the U.S. have seen quite a decrease in foot traffic (get it? foot traffic?)  That being said, it seems like the prices of shoes keep rising along with the height of their heels.   Well, even if you're not in the market for the latest strappy sandals thatrock the runway, you can still console yourself over a plate of these designer desserts (dip them in chocolate and they will make you feel even better.)

These sugar cookies were made from another pair of shapes that I dug out from my cookie cutter basket (both of which I probably purchased on Sugarcraft.com.)  The initial shoe shape was a bit "dowdy," so I tried to trim it down a bit, but I think that it still needs some more work.  As you can see to the right, I tried to fashion some of the pumps after Christian Louboutins and their tell-tale red soles. Tried.  They didn't turn out exactly as I had hoped, but maybe that's because I don't have a pair of my own to compare them to (ahem, Eric.)

Here are a few extra tips for making this duet of delicious designer duds:

• The little flowers on the dresses and the shoes are made from mini flower cutters and colored fondant that I allowed to dry overnight.  For faster drying you can use gumpaste instead of fondant--I just didn't happen to have any on hand, and I didn't feel like making it from scratch.
• I believe that I purchased the mini cutters on Sugarcraft.com also, but I don't remember for certain.  The gumpaste/fondant cutters are available on pretty much any cake decorating supply site though.
• The sugar cookie dough recipe that I used can be found .
• When decorating cookies like these, start one day in advance because they have several layers of royal icing.  If the individual layers aren't dry, then it is very easy to dent the icing.

Pomegranate Granola Chocolate Chunk Cookies

I'm really picky when it comes to granola and granola bars.  I distinctly remember the granola that was served in the dining commons in college.  It was served via one of those plastic cereal dispensers--if you pull the handle one of two scenarios occurs: Nothing at all comes out and you either need to shake the dispenser or move on to the Frosted Flakes -or- The entire contents of the dispenser spills out over your bowl, onto your tray, and the floor.  Note: This second scenario occurs almost exclusively when at least half of the student body is there to witness the situation, with that super cute boy standing in line right behind you.

So......back to the granola.  For a cereal that used to be synonymous with "healthy" and "natural", the granola that was served in my college dining commons was anything but.  It tasted like bland, dry, processed clumps of sugar, which disintegrated in your mouth and provided nothing in the nutritional department whatsoever.  No fruit.  No nuts.  Just clumps.  Blech!

I rarely find a granola that satisfies my requirements.  It can't taste like it was made in the 20th century, and it shouldn't have the nutritional equivalence of a hot fudge sundae.  When I find one that I do like, it is usually at some remote bed and breakfast or mom and pop place, so I have just started creating my own varieties, such as the Pomegranate-Tangerine version below (inspired by a case of POM pomegranate juice, which was sent to me as a runner-up prize in the POM Blogger contest--I'm now kind of obsessed with the stuff.)

Granola is such a simple and versatile recipe.  You start with oats, and then you just go from there.  Don't like nuts?  Use more fruit.  Allergic to dairy?  Leave out the butter.  Bake it until crispy or keep it soft and chewy.  Honey. Coconut. Maple syrup. Orange Zest.  The sky's the limit as far as possibilities go.  Not only is granola a versatile recipe, but it's a versatile ingredient too.  Use it as part of a parfait or mix it into muffin or bread batters.  For the following recipe, I added granola to a pretty standard (given a spice or two) chocolate chunk cookie recipe.  The granola adds a caramelized, nutty flavor with bits of spice and tart cranberry to complement the bittersweet chocolate.  Here are a few extra tips for making these chock-full chocolate chunk cookies (and granola):

• If you don't have pomegranate juice for the granola, try using cranberry or orange juice instead.  You can also substitute pure maple syrup (not the fake kind!) for the honey.
• After the granola comes out of the oven, immediately press it down all over with the back of a spatula and let it cool.  This helps to form the little clusters of granola when you break it up into pieces.
• Instead of using dried cranberries, you can use dried cherries or golden raisins.  Substitute pecan halves, walnuts, or pistachios for the almonds.
• The cookie dough can be prepared up to 2 days in advance and chilled, tightly covered, untilready to bake.  You can also "pre-portion" the cookie dough into balls and chill.  This way, you just need to transfer the balls of dough to the prepared baking sheet and bake!
• The baked cookies will keep at room temperature, covered, for 3-4 days.  You can also freeze them in zip-top bags for up to 3 weeks. 

Pomegranate Granola Chocolate Chunk Cookies

Makes about 20

1/2 cup unsalted butter, room temperature

3/4 cup golden brown sugar, packed

2 large eggs

1/2 teaspoon pure vanilla extract

1/4 teaspoon almond extract (optional)

1 cup flour

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups Pomegranate-Tangerine Granola (recipe follows)

1 cup bittersweet chocolate chunks

Preheat the oven to 350F degrees.  Line 2 baking sheets with parchment paper.  In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and brown sugar until light and fluffy, 3 minutes.  Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary.  Mix in the vanilla and almond extracts.

In a small bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.  Add the dry ingredients to the mixing bowl, and mix until combined.  Stir in the granola and the chocolate chunks.

Using a medium (2 tablespoon) ice cream scoop, drop the batter onto the prepared baking sheets, spacing the portions 2 inches apart.  Bake the cookies until they are golden brown, 10-12 minutes.  Cool the cookies on the baking sheets for 5 minutes and then transfer them to wire racks to cool completely.

Pomegranate-Tangerine Granola

Makes about 8 1/2 cups

4 cups rolled oats

1 cup sweetened shredded coconut

1 1/4 cups sliced almonds

Zest from 2 tangerines

3/4 cup POM pomegranate juice (gotta love the super-POM-hero picture to the right)

1/2 cup honey

1/3 cup golden brown sugar, packed

1/4 cup safflower oil

2 teaspoons ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon salt

2 cups dried cranberries

Preheat the oven to 325F degrees.  In a large bowl, combine the oats, coconut, almonds, and tangerine zest, mixing well.

In a medium saucepan, combine the pomegranate juice, honey, brown sugar, safflower oil, cinnamon, allspice, and salt.  Bring the mixture to a boil over medium heat, whisking until the sugar dissolves.  Pour the hot liquid over the oats mixture, tossing until it is evenly coated.

Spray a large rimmed baking sheet with non-stick baking spray and spread the granola mixture evenly on the sheet.  Bake until the granola is golden brown on the edges, tossing once, about 20 minutes.  Mix in the cranberries and stir to blend.  Continue to bake until the granola is golden and dry, stirring once, about 15 minutes longer.  Cool the granola completely on the baking sheet.

Fire Engine Birthday Cake and Cookies

When I turned three--or perhaps it was four--my brother and I had a joint birthday party out by the pool.  We both had summer birthdays, and we were only one year apart in age, so it was probably much easier on my mom to throw one party with both sets of friends as opposed to two.  Besides, as long as there were the requisite cake and presents with my name on them, what did I care?

There is very little that I remember about this party without the aid of photos.  I do remember that one of my friends cried from the moment that her mom dropped her off until the moment that her mom returned to take her home.  This girl refused to get into her bathing suit to go swimming, and she didn't even want a piece of cake.  I have no idea what her name was, but I am guessing that my mom was thrilled to have her as a guest.  I'm pretty sure that we had a pinata filled with candy, only because my birthday parties always featured a pinata.  My attire for the party was my favorite late-70s model purple bathing suit.  Oh yeah, I was chic.

What I don't remember about my party is what gifts I received for presents, although there was probably at least one Barbie and a stuffed animal or two.  Other than a handful of friends and crying girl, I don't remember who was there to help us celebrate.  I don't remember what we had for lunch, and I don't recall the cake.  It was probably a Carvel though, as those were my favorite, even though they were impossible to cut through without nearly dislocating a shoulder.

Today's 3-year-old birthday parties are much different from the ones that were held when I was little.  Elaborate themes, jumpy houses in the back yard, large budgets, and long, multiple-generation guest lists are all standard.  The food is much different too.  Hot dogs, pizza, and Carvel cakes have been replaced by catering and custom sculpted cakes.  This weekend, I made a cake and cookies for one such party, honoring an adorable three-year-old named Dominic.  The theme of the party was "Fire Engines," so coming up with a correlating idea for the cake was pretty easy.  The idea was easy.  The cake, not so much.  I stayed up all night on Friday working on it, working right up until the time of the party, so that when I delivered it, you can only imagine how absolutely stunning  I looked.  I'm talking about buttercream in my hair and food coloring on my clothes stunning.  I'm surprised I didn't scare Dominic away.  He seemed to approve of my work though (Phew!Those three-year-olds can be pretty demanding), and I was happy with how the cute themed cookies turned out too.  Here are a few additional notes regarding this custom pair of sweet treats:

• The fire truck was made from 3 standard cake recipes, which I baked in three half-sheet pans.  I made two chocolate and one vanilla.  For sculpted cakes, it is really important to use dense cake recipes, as opposed to lighter recipes that are prone to crumbling during the assembly and shaping.
• The buttercream for the entire cake was a simple white chocolate buttercream, which I like to work with because it is very spreadable and easy to pipe.  I piped most of the cake using a #21 star tip, and some of the detail and outlining was done with a #2 round tip.
• The ladders were made from fondant, which I allowed to dry and harden for 24 hours.  The ladders were secured to the side of the fire engine with pretzel sticks--I like the entire cake to be edible so people don't bite into something like a toothpick!  The tires, fire hose, and pool of water were also created with fondant.
• The "lights" on top of the fire engine were made using three Jolly Rancher candies.
• The entire cake sat on a standard 2X2-inch wooden board that I bought from Lowe's, which I wrapped in plain black fabric.  It would have been much too heavy for a regular cake board.
• The cookie cutters were purchased from a great baking supply site called Sugarcraft.  They have just about every shape imaginable, and their prices are really low.

Whole Wheat Hot Cross Buns

Hot Cross Buns.  Hot Cross Buns.

One a penny. Two a penny.  Hot Cross Buns.

I cannot see, eat, or prepare hot cross buns without that song constantly running through my head.  Only in my version, the song is not being sung;  it is being played on the recorder.  I vividly remember sitting cross-legged next to my classmates in Mrs. Kemp's third grade music class at Stuart Country Day School, playing Hot Cross Buns over and over again until we attained one harmonious sound.  Mrs. Kemp was a perfectionist.  You would think that we were preparing Vivaldi's Four Season for Lincoln Center as opposed to Hot Cross Buns for the Lower School Parents Night.  

I actually found my old orecorder a few weeks ago when I was rummaging through some boxes of old toys, papers, and my collection of Sweet Valley High books (I was obsessed with those.)  For some reason, I had painted a ring around the bottom of the recorder with bright pink nail polish--perhaps to distinguish my recorder from those of my friends?  I don't know, but I probably thought that I was super cool to come up with something like that.  Oh, and I'm still not any good at playing Hot Cross Buns on the recorder.  I guess I'll stick to Guitar Hero for now.

Hot Cross Buns (I'm referring to the edible version now) are something that I make every year around Easter, when they are traditionally eaten.  Each year, I try to change up my recipe just a little bit, as there are so many different ways in which it can be interpreted.  My version always contains a mix of dried fruits and spices, along with the requisite criss-cross made from a mixture of confectioner's sugar and lemon juice.  Some people use a cream cheese icing for the cross, but we all know how I feel about cream cheese (blech).  This year, I used a combination of dried cranberries, figs, and raisins, as that is what I happened to have in the pantry.  I also mixed in some slivered almond--had a huge bag from Costco just waiting to be put to use.  In addition, I decided to substitute half of the all-purpose flour with whole wheat flour, which gave the buns a healthy boost.  I usually start preparing this recipe the night before and then refrigerating the dough (see below), but they can be prepared the same day too.  Here are a few extra tips for making these traditional Easter treats:

• After the dough is mixed and allowed to rise the first time, it can be refrigerated overnight, tightly covered.  Bring the dough to room temperature before continuing with the recipe.
• You can experiment with many different variations of this recipe.  Try using dark raisins, chopped apricots, dried figs, and chopped hazelnuts, walnuts, or pecans in place of the listed dried fruits and nuts.
• After the buns have been baked, but before they are glazed, they can be frozen, tightly wrapped, for up to 1 week.  Thaw or reheat in a 325F degree oven, wrapped in foil.
• When setting dough aside to rise, I like to place it in an oven that has been heated for a few minutes and turned off.  This creates a nice warm environment, perfect for rising. 

Hot Cross Buns

Makes 24

Ingredients:

1/2 cup warm water (about 110 degrees)

2 1/4 teaspoons active dry yeast

1/2 cup plus 1 teaspoon sugar

4 ounces unsalted butter (1 stick)

2 cups whole milk

2 teaspoons salt

3 1/2 cups flour

3 cups whole wheat flour

2 teaspoons ground cinnamon

1 teaspoon ground cardamom

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

Zest of 2 oranges

1 cup golden raisins

1 cup dried cranberries

1/2 cup sliced almonds

2 eggs beaten with 2 tablespoons milk

For the glaze

2 cups confectioner's sugar

3-4 tablespoons lemon juice

Place the warm water, yeast, and 1 teaspoon sugar in a small bowl; stir to mix.  Let the mixture stand for 5 minutes or until foamy.  Meanwhile, in a saucepan, combine the butter, milk, salt, and remaining sugar; cook over medium-low heat, stirring constantly until the sugar has dissolved and the butter has melted.  Remove the saucepan from the heat and pour the mixture into the bowl of a standing electric mixer fitted with the dough hook.

Add the yeast mixture to the milk mixture and stir until combined.  Gradually mix in 3 cups of all-purpose flour and 3 cups whole wheat flour, mixing until the mixture forms a soft dough.  Add the remaining 1/2 cup flour if the dough is too sticky.  Remove the mixture from the bowl and knead on a lightly floured work surface for 5 minutes until the dough is smooth.  Lightly oil a large bowl and place the dough in the bowl.  Cover the bowl with plastic wrap and let rise in a warm place until the dough has doubled in bulk, 30-45 minutes.

Punch down the dough and set it aside to rest for 10 minutes.  Combine the spices. orange zest, dried fruit, and almonds in a small bowl, stirring to mix.  Place the dough on a lightly floured work surface and knead in the fruit mixture, a little bit at a time, until evenly distributed.  Divide the mixture into 24 equal pieces and roll each piece into a ball.

Line 2 baking sheets with parchment paper and place the balls on the baking sheets, spacing 2 inches apart.  Cover the balls loosely with plastic wrap and allow to rise in a warm place for 30 minutes, until almost doubled in size.

Preheat the oven to 350F degrees.  Brush the tops of the balls with the egg wash and bake for 25-30 minutes, until they are golden brown and firm to the touch.  Remove the buns from the oven and allow them to cool. 

For the icing, whisk together the confectioner's sugar and the lemon juice to form a thick, but pourable glaze.  Drizzle a criss-cross shape on top of the rolls.  Allow the glaze to dry before serving. 

Mini Lemon-Thyme Cornmeal Cakes

My home is in serious need of some spring cleaning.  Golden Lab + Rottweiler + desert dust + two busy adults = a household so untidy that it would most definitely embarrass my mother.  I don't even have toddlers to blame, but since we have a seemingly unlimited supply of black and yellow hairs that end up adorning every square inch of furniture, carpet, and clothing, I'll just blame the dogs.

When it comes to keeping the house clean year-round, Eric has his weaknesses, and I certainly have mine.  Eric's recurring theme is leaving items in places where they should not be left.  On any given morning, he will have no fewer than 5 glasses sitting on his nightstand--they just never seem to make their way down to the dishwasher.  His entire collection of baseball hats always ends up on the coffee table (maybe this would stop if one of the dogs just "happened" to grab his favorite Red Sox cap and chew it to pieces...hmmm.)  I've also gotten used to finding random lone socks lounging around.  You get the idea.

Most of my untidy-ness relates to (be prepared to be shocked) cooking.  Ironically, I am not referring to the actual cooking and baking process--I am pretty meticulous about cleaning up the kitchen after I prepare something.  I am talking about the piles and piles (and piles) of papers, magazine clippings, notebooks, etc., which contain my future recipe ideas, random ingredient lists, even drawings.  Because so many recipes have been done and done and done again, I am constantly looking for a fresh approach to an old favorite.  Like many cooks, these are derived from creations that I read about in magazines and cookbooks, or ones that I see on T.V.  I've even been known to watch Food Network shows with a notepad nearby, ready to jot down notes as inspiration strikes (nerdy, but true.)

The two things that make this recipe a little bit different--the addition of fresh herbs and the size of the cakes--were inspired by two of my fellow competitors from Ultimate Recipe Showdown.  Well, they didn't actually compete against me in the cake challenge, but they competed against each other in the dessert round.  Camilla Saulsbury, who is a friend through competing and blogging, created two incredible desserts using fresh herbs, and Lisa Roman, who won the competition, made adorable "babycakes"--individual mini-cakes that have baby food as an ingredient.  Although it might seem a bit odd, the combination of lemon and thyme works beautifully, especially with the addition of cornmeal to the batter.  The tart lemony glaze serves as a nice contrast to the not-too-sweet cake, and the individual portions are perfectly sized for any brunch, dessert, or to satisfy a late night craving.  Here are a few extra tips for these cute citrus cakes:

• If you don't want to make miniature-sized cakes, you can also turn the batter into one large cake.  Use a 9-inch round cake pan and bake for 30-35 minutes at 350F degrees.
• If the cakes appear to be sticking when you start to remove them from the tins, use an offset spatula or a butter knife to facilitate the process.  Personally, I am a huge fan of Pam for Baking.  It has a little bit of flour in the formula, so it essentially greases and flours the pans at the same time.  My baked goods always come out of the pans easier when I use it.
• You can substitute 1 teaspoon dried thyme for the tablespoon of fresh thyme.  This 1:3 ratio applies for most dried and fresh herbs.
• Although the cakes are definitely best eaten the day that they are prepared, they will keep, covered at room temperature, for 2-3 days. 

Mini Lemon-Thyme Cornmeal Cakes

Makes about 14

Ingredients:

1 1/2 cups flour

1 cup sugar

1/2 cup yellow cornmeal

4 teaspoons baking powder

2 teaspoons minced fresh thyme

1/2 teaspoon salt

1 cup buttermilk

2 large eggs

Zest from 1 large lemon

1 teaspoon vanilla extract

4 ounces unsalted butter, melted (1 stick)

3 cups sifted confectioner's sugar

4-5 tablespoons lemon juice

Preheat the oven to 350F degrees.  Spray regular-sized muffin tins with nonstick baking spray.  In a large bowl, whisk together the flour, sugar, cornmeal, baking powder, thyme, and salt.  In a medium bowl, whisk together the buttermilk, eggs, lemon zest, and vanilla.  Add the wet ingredients to the dry ingredients, and fold together until just blended.  Fold in the melted butter.

Divide the batter among the muffin cups, filling them just halfway.  Bake the cakes until they are lightly golden and a toothpick inserted into the center emerges clean, 18-22 minutes.  Let the cakes cool in the tins for 10 minutes, and then carefully remove to a wire rack to cool completely.

Prepare the glaze:  In a medium bowl, whisk together the powdered sugar and 4 tablespoons lemon juice until smooth.  Add more lemon juice if necessary, so that the glaze is thick but pourable.  Spread the glaze over the top of the cakes, allowing it to drip down the sides.  Allow the glaze to set for at least 15 minutes and serve.

Herbed Spring Pea Soup

This is one of those situations where the phrase "you can't judge a book by its cover" definitely applies.  I tried--boy did I try--to make this soup look as tempting and appetizing as a buttercream-topped cupcake, but in the end I just gave up.  I mean, these are peas that we're dealing with after all.  Pureed peas for that matter.  I doubt that even Patrick Demarchelier, despite his photographic prowess, would be able to accomplish such a task.  Certain recipes just don't lend themselves to cover-of-the-cookbook photos, and pea soup is one of them.

That being said, you're just going to have to trust me when I tell you that what this soup lacks in beauty, it 100% makes up for in healthy springtime deliciousness.  As the weather warms up, many people file their soup recipes as "un-usable" until late September.  That mindset doesn't work for me--I am a soup fanatic, and I always have at least one kind of homemade soup hanging out in the fridge.  Soup is filling, healthy, and it's the perfect light supper.  Preparing soup is also a great way to use up leftover vegetables and herbs.  Seeing as I live in the middle of the desert, where summertime temps reach 115 (and remain there for what seems like and eternity), I love to create soups that can be served hot or cold.  Although I make a mean gazpacho, I'm trying to expand my selection of spring and summer soups (say that ten times fast).  This was my first attempt at pea soup, and I have to say, I'm pretty darn pleased with myself.

I really would have loved to use fresh peas for this recipe, as I know that they would have taken this soup to the next level, but that's simply not an option here (don't get me started on another one of my Las Vegas produce selection rants.)  If you have the luxury of fresh spring peas, I hate you by all means, use them.  I have always loved sweet peas, but I have never tried them as a soup.  In my version, they are paired with a variety of herbs, sauteed onions, and a splash of white wine.  This recipe is low in both fat and calories, but the flavors are so satisfying that you won't feel deprived.  This is the perfect soup to mop up with some fresh artisanal bread.  After just one bite, this ugly ducking definitely turns into a swan!  Here are a few extra tips for making this healthy herb-alicious soup: 

• If you do not have an immersion blender, you can puree the soup by transferring it in batches to a regular blender.  I bought my immersion blender about 6 years ago for less than $20, and it is still going strong.  It makes my life so much easier when it comes to pureeing soups, sauces, and dressings, so I definitely recommend adding one to your kitchen equipment!
• I just opted for using dried herbs in this recipe, as that is what I happened to have in supply.  Feel free to improvise with fresh herbs too, about 3 tablespoons total.  Fresh tarragon, thyme,flat-leaf parsley, mint, or rosemary would all make excellent additions.
• Herbes de Provence is one of my favorite ingredients to add to a recipe--it's like getting 4 or 5 ingredients for the price of 1.  Although the herb combinations can vary, my jar is a mixture of fennel, lavender, thyme, and basil.  In the regular grocery store, Herbes de Provence can be expensive, but find it in a warehouse club or restaurant supply store, and it is MUCH cheaper!
• This soup is wonderful served cold or hot.
• If you want to make this vegetarian, just substitute vegetable stock for chicken broth. 

Herbed Spring Pea Soup

Serves 6

Ingredients:

2 tablespoons olive oil

2 cups sliced sweet onions (such as Vidalia)

4 cloves garlic, minces

1 teaspoon Herbes de Provence

1 teaspoon sea salt

1/2 teaspoon dried thyme

1/2 teaspoon ground black pepper

1/4 teaspoon crushed red pepper (optional)

1/4 cup dry white wine

32 ounces frozen petite peas

4 cups low-sodium chicken broth

Plain yogurt, optional

In large saucepan, heat the olive oil over medium-high heat.  Add the onions and garlic and saute until tender, about 5 minutes.  Add the Herbes de Provence, salt, thyme, pepper, and crushed red pepper.  Continue to saute the mixture until the onions are golden, about 5 minutes more.

Add the wine to the sauce pan, and allow it to reduce and evaporate, stirring occasionally.  Add the peas and the chicken broth to the saucepan and bring the mixture to a boil.  Reduce the heat to medium and simmer for 7 minutes, until the peas are tender.

Using and immersion blender, puree the mixture until it is completely smooth.  Return the mixture to a simmer, and thin it with additional broth if desired.  Season with salt and pepper and serve garnished with a dollop of yogurt, if desired.