Peanut Butter and Julie

Third Annual Peanut Butter and Julie's Favorite Things

It's the most won-DER-ful time (bum-bum-bum) of the year!

Ah yes.  'Tis true.  Although in this case, I'm not referring to the time of the year when family and friends gather. I'm not referring to the time of the year when the kitchen is filled with flaky pies and bottomless trays of cookies.  I'm not even referring to that time of year when you can find the movies Elf, A Christmas Story, and Christmas Vacation on cable at any given hour of the day (although that is a very nice perk.) 

No boys and girls, I am referring to the time of the year when it is time for the Third Annual Peanut Butter and Julie's Favorite Things list to be posted.  Now if you're a PB&J newbie, then you're likely confused.  Please refer to my First and Second annual lists before continuing.  We'll wait....

  

.......O.K., now that we're all on the same page (literally), we are ready to continue.  Drumroll!!

1. I was going to post this list yesterday, on Black Friday, but I spent the better part of the day preparing the Peanut Butter and Julie site for the launch of my NUMBER ONE item.  Just when you think that you've gotten the hang of this web configuration thing, you realize that you're not even close, which is kind of a bummer.  But, after several hours of cutting, pasting, and scanning help forums, I was finally able to add a page dedicated to my **New Line** of Julie Anne's Granola to my blog.  Please take a moment a check it out.  Again, we'll wait..... 

So, there you have it, my number one selection for this year's list.  True, this selection might be a bit self-serving and biased, but the customers at Whole Foods seem to love my product, and I am very, very proud of the entire line.  Up until now, only the Las Vegas locals have been able to purchase my granola, but it is now available through my site, through Amazon.com, or through Etsy (although you'll get the most bang for your buck via this site.)  You can also email me directly.  If you are a fan of my style of recipes and of my blog, then I think you'll really enjoy my granola.  It will make a great holiday housewarming, teacher, or Secret Santa gift, a perfect stocking stuffer, or a healthier addition to a holiday gift basket.

Alright, enough of the self-marketing.  Onward with the list!

2. Even when your favorite cook or baker is not in the kitchen, chances are pretty good that he or she  would rather be in the kitchen.  For those times when they can't be in their favorite room of the house, why not buy them something that reminds them of their culinary happy place?  I have been a fan of Philosophy's adorable line of beauty and bath products for many years, especially those which have cooking and baking themes.  Their spot-on tempting aromas make it difficult to remember that they are not for consumption! Some of my favorite holiday-themed items include The Cookbook, with flavors like Pumpkin Spice Muffin and Pear Cobbler, The Bake Shoppe, featuring Buttercream body lotion, and  Cookie Exchange, with Oatmeal Raisin and Coconut Macaroon shower gels.  Getting clean has never been so delicious! Philosophy offers free shipping through tomorrow (11/29) if you  enter "holiday" at checkout. ***  Jo Malone makes some of my favorite cologne fragrances, incorporating lovely combinations of fruits and spices.  Her newest, spicy Vanilla and Anise, and her fruity Pomegranate Noir,are two of my current favorites.  They can run bit on the pricey side, but they also last for years.*** A few weeks ago, when I was tweeting with some other twits on Twitter, I came across a tweet from Sun Basil Garden, mentioning some foodie-themed soaps that she makes.  Intrigued, I followed the link to her store, and I found the most adorable collection of reasonably priced handmade soaps.  I believe that I finally stopped myself after I filled the shopping cart with 8 different kinds, but I just couldn't resist varieties such as Peanut Butter Cookie and Milk, Eggs and Bacon, and Frosted Cupcake.  I'm certain that I'll be back for more!

3. No foodie holiday shopping list would be complete without at least a few cookbook recommendations.  Though to an outsider it might seem as though we couldn't possible fit another cookbook into our already jam-packed cabinets, believe me, where there's a will, there's a way.  I believe that a great philosopher once said "There is no such thing as too many cookbooks."  O.K., maybe that's not true, but I'm saying it now, and I'm sure that my fellow foodies would agree.  For the past two years, I have recommended my friend Sara Foster's first two cookbooks, so of course this year I am suggesting her third:  Sara Foster's Casual Cooking.  Oh no! What will I recommend next year?  Well, a little southern birdie told me that Sara is working on a fourth book.  Whether it will be ready next year or not, I don't know....but one can hope. ***  I also became a fan of The Pastry Queen  cookbooks this year, all written by the talented and approachable Rebecca Rather of the Rather Sweet Bakery & Cafe in Fredericksburg, Texas.  In addition to the original book, she has also written a Christmas with the Pastry Queen edition, and her newest is titled Pastry Queen Parties.  After flipping through her enticing collection of recipes, you too will say "long live the queen!"

4. It's no secret that I am cuckoo for cookie cutters.  I love to find fun new shapes for that special occasion or for someone with a particular interest. This year I happened to become acquainted with Ann Clark Ltd., a Vermont-based company that has been making reasonably-priced cookie cutters in oodles of shapes since 1989.  My person favorites include the High Heel Shoe, Little Black Dress, and the little VW Bug-like car.  They also have some fun mommy-and-me or grandma-and-me kits for budding bakers. Ann's daughter, Elizabeth, is a fellow blogger (www.makemorecookies.com) and a Peanut Butter and Julie reader, which is how I found out about their site.  She generously offered readers a 10% discount off of Ann Clark products through the holiday season.  Just enter code BLGA12 at checkout. Stay tuned for a future blog post featuring some of Ann Clark's cutters.

5.  Much like a shoe addict can never have enough room in her closet, a foodie can never have enough room in her kitchen cabinets---and yet we continue to covet whimsical serving platters, bowls, and dishes.  At least we food-bloggers can argue that "it's for taking pretty pictures for the blog."  That's our story, and we're stickin' to it.  Some of my favorite serveware finds have been at Anthropologie, a store that primarily sells clothing but also has a housewares line with a very vintage feel to it.  I love these Anthropologie serving bowls with floral patters. *** Who likes to juggle a bowl for their tomato soup and a plate for their grilled cheese sandwich on their way over to the T.V. to watch the big game?  Certainly not my husband.  The soup and sandwich ceramic tray duo from Uncommon Goods is an inventive solution.  Problem solved. *** I've loved enamelware dishes ever since I was a customer at Foster's Market, where they use them for their in-house dining.  This Pink Gingham Round Cake Pan from Broadway Panhandler is one of several that would brighten up any kitchen collection. 

6.  What's a holiday season without chocolate, candy, and more chocolate?  The problem with holiday dinners is that they are HUGE, so huge that you rarely see the surface of your plate through all of the food that is piled on top in one large heap.  After a feast like that, the last thing that I want to do is add on a square of creme anglaise-topped bread pudding or a wedge of apple pie.  That said, I simply cannot ignore my sweet tooth.  The ideal solution is a rich and satisfying piece (or two) of hand-crafted chocolates.  There are so many great chocolatiers out there, so it was hard to narrow my recommendation down to just one.  Moonstruck Chocolates, with their whimsical shapes, would be fun for all ages.  Their four piece Holiday Collection or Peppermint Patty are priced low enough to serve as unique stocking stuffers or enviable Secret Santa gifts. *** My mother introduced me to Norman Love, who makes gorgeous (but pricier) shimmering truffles in holiday flavors such as Candycane, Gingerbread, and Hot Toddy. *** MarieBelle Chocolates are definitely the Maserati of the chocolate world, but I had to include them for their detailed design alone.  Who knows?  Maybe they'll let you work out some sort of payment plan for their 100 piece box . ***  Not a chocolate fan?  First of all, what's wrong with you?  Just kidding.  Morning Glory Confections, which I found through Martha Stewart, has the most incredible sounding nut brittles, my favorites being Thai Curry and Peanut and New Mexico Chili and Pumpkin Seed.

7.  As much as we all want to avoid the subject, the white elephant in the room must be addressed.  I'm sorry, but someone needs to do it, and it might as well be me.  The holiday season is no friend to your skinny jeans.  I know, I know--I just went on and on about chocolate and candy.  How could you, Julie?  Sorry, but it was a good set-up for these items on my list.  Selfish, I know.  A good pair of workout shoes can do wonders for your fitness routine.  They can even motivate you to work out (stop laughing.)  This year, thanks to my friend Jenny from the blog Picky Palate, I became familiar with the Asics Gel Nimbus running shoes, and I am now a devotee of these cushiony and comfortable kicks.  My marathoner husband is now on his third pair.  If that's not an endorsement..... *** No time to workout during the holiday rush?  Never fear!  A few years ago, I purchased a pair of really odd-looking  MBT  fitness shoes, which have a shape that forces your muscles to work harder when you walk, stand, and do everyday activities.  Today, most major shoe companies have come out with a similar product, such as the Reebok Easy Tone.  Believe it or not, these shoes do work, and I have actually been sore after a few hours of working in the kitchen.  No, they're not exactly Louboutins, but they will make your legs look great when wearing pumps much less expensive than Louboutins.

8.  Hello my name is Julie, and I am a specialty foods store shopaholic.  I cannot enter a boutique gourmet foods store and "just look."  Inevitably, I will emerge with $8 jars of Herbes de Provence mustard, fig jam, and artisanal maple cream.  This is why I avoid these sorts of establishments during the holiday season.  I'm supposed to be buying for others after all, not for myself.  I'm willing to bet that the foodie in your life has a very similar predicament, so why not fill their stocking with a little culinary cheer?  Vervacious Balsamic Table Sauces come in unique flavors such as Chocolate or Espresso Balsamic that only an adventurous foodie could love. *** I have been a fan of the Savannah Bee Company for years.  Not only is their artisanal southern line of honey products consistently delicious, but their packaging is perfect for gift giving.  My personal favorites include the tall flute of Tupelo Honey (bring it in place of a bottle of wine for a hostess gift!) or their Honey Sampler, which includes four different flavors. ***  I discovered the NapaStyle store, owned by Food Network chef Michael Chiarello, during a recent trip to Napa.  I'm a sucker for specialty salts and spice rubs, so I couldn't resist bringing home a few jars.  In retrospect, I should have brought home a case.  I have been putting the Chardonnay and Oak Smoked Salt and the Cocoa Spice Rub on anything and everything that makes even remote sense....and even some stuff that makes no sense whatsoever.

9.  Ask an professional chef or avid home cook for a list of their top must-have kitchen tools, and a good sharp knife is bound to be somewhere at the top.  Not only does this essential item make prep work ten times easier, it makes it safe.  If your knife has ever slipped off of an onion an onto your finger (%&#$*!!), then you know what I mean.  A freshly sharpened knife will make you feel like you are in one of those classic Ginsu commercials: See how our knife will cut through a tin can AND THEN slice right through a tomato!  But wait, there's more....  Although I never recommend the classic tin can experiment, I do recommend investing in a good sharpener.  Last year, I received the  Chef's Choice Knife Sharpener, which isn't only easy, it's kinda fun too. *** As far as knives, you can't go wrong with a sturdy Shun.  Feel like splurging?  The Shun Classic Santoku will make you feel like Morimoto himself.  At a slashed price, the Shun Classic 7-inch is still a cut above the rest.

10. In my opinion, merchandise from any company that helps needy animals already deserves a second look.  In this case, however, it deserves a third (or maybe even a fourth.) A Dog's Life makes the most adorable bags of custom dog treats, on which you can place the mug of your beloved mutt.  Flavors such as Peanut Butter and Honey, Double Cheeseburger, Steak Frites, Apple Pie, Quattro Formaggio, and Sweet Potato cater to those finicky foodie pups, and the company's special Rescue Dog Labels celebrate dogs who have been rescued or who are waiting to be rescued.  If you're anything like me, the only problem is determining which of the hundreds and hundreds of photos of your dogs to use (of course when it comes to finding a recent photo of myself or Eric, I have none.)

11.  One of my other loves, besides cooking, dogs, and my treadmill, is music.  I really love all kinds of music, although I never have been able to jump on the Dave Matthews bandwagon.  I just don't get it.  I'll even confess to liking that new Miley Cyrus song: "Noddin' my head like yeah! Movin' my hips like yeah!" C'mon, you have to admit.  It's catchy.  Anyhow, food and music can easily go hand in hand.  I love to have a great play-list on my Ipod as I shuffle around the kitchen.  Music is also essential for pulling off a memorable dinner party.  Now, "memorable" could potentially be a bad thing if your selection includes the explicit lyrics Eminem CD, but it could be a good thing if you select one of my current favorites.  The Gipsy Kings is always my number one pick, followed closely by the soundtrack from the foodie film Big Night.  Michael Buble sings great standards, but if you prefer the original crooners the Rat Pack Live at the Sands CD is perfect for a retro-themed party or for New Year's. 

English Spice Cake with Cinnamon Rum Raisin Ice Cream

Oh, Oprah!  You can't leave us.  You mustn't!  We're not ready to go on without you and your show.  Who will tell us what to read?  Who will give every member of their unsuspecting audience a "BRAND NEW CAR"?  Whose couch will Tom Cruise turn into his personal trampoline?  Most important of all, who will provide us with an annual list of their Favorite Things right before the holiday shopping season?  Who?  WHO?

Well....O.K.  Stop begging.  I'll do it.  I mean, I did put together a list last year as well as the year before, so why not assemble one for this year too?  So what if it requires hours and hours of frustration trying to configure all of those links and pictures into one post?  You're my readers, and I love ya, so you're totally worth it.  Besides, I'll likely be in my post-Thanksgiving coma anyhow, so sitting with my laptop will be the perfect level of activity.

So stay tuned for Saturday's post of Peanut Butter and Julie's Third Annual Favorite Things.  One of this year's items was very easy for me to pick (there's a hint somewhere on my homepage), although I'll admit that I am a bit biased.  It's a project that I have been working on for a few years, and it is finally ready.  The other items, while maybe not as fancy-schmancy as some of Oprah's typical selections, will be items that have caught my eye throughout the year.  And no, you won't all get one of everything.  Sorry.  Harpo's budget is a bit larger than mine.

This post was originally supposed to go out on Sunday, and then Monday.  My immune system, however, had other plans.  Without being too graphic, if I wasn't curled up in a ball on the couch yesterday, I was likely one with the cool tile bathroom floor (thank goodness I had just mopped--you get an entirely new perspective from that angle.)  I felt rotten, so rotten that I didn't eat a thing until about 8p.m., and even then I could only down a cup of brown rice.  I did get my flu shot a few months ago, and I feel much better today, so it must have just been some inconveniently-timed 24-hour thing.  And hey, on the bright side, thanks to yesterday's fast, I dropped a few pounds.  Just in time for a big Thanksgiving dinner too!  Bring on the turkey, sweet potatoes, and cranberry sauce!

This is a two-part dessert recipe that would be perfect for any holiday get-together.  The first recipe is a slight adaptation of one that I found in Saveur magazine.  The recipe is similar to gingerbread, but it has more of a cake-like texture.  When it is baking, the kitchen smells just like a holiday kitchen should smell, full of warm spices and a hint of orange.  While the cake is wonderful on its own, why not go that extra calorie step and top each piece with some rich, rum-spiked ice cream?  Why not indeed!  This impressively delicious duo will make everyone extra thankful for your culinary skills.  Here are a few extra tips for making this scrumptious spiced dessert:

• The spice cake recipe, as listed in Saveur, calls for Lyle's Golden Syrup, a popular grocery item in the UK, but one that can be tough to find in the US.  Specialty groceries, such as Whole Foods, tend to stock the syrup, but you can also use light or dark corn syrup as a substitute.
• I didn't have orange marmalade on hand when I prepared this recipe, so I substituted apple butter and added the zest of one orange instead.  You could also substitute apricot or even strawberry jam, although I do not recommend using grape!
• This cake is best eaten the day after it is prepared and tightly wrapped, as the flavor tends to improve over time.  It will keep for 3-4 days.
• Depending on how rich you like your ice cream, you can substitute heavy whipping cream for the half and half.  You can also use all whole milk or all half and half as opposed to a combination of the two. 

English Spice Cake with Cinnamon Rum Raisin Ice Cream

Serves 12

8 tablespoons butter

1 1/3 cups Lyle's Golden Syrup

1/4 cup dark brown sugar, packed

Zest of one orange

2 tablespoons orange marmalade

2/3 cup whole milk

2 large eggs

1 cup plus 2 tablespoons cake flour

1 cup whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

For the glaze

2 tablespoons butter

3 tablespoons sugar

2 tablespoons lemon juice

Confectioner's sugar

Preheat the oven to 325F degrees.  Spray an 8-inch square baking pan with nonstick baking spray and line the bottom with parchment paper.  Spray the parchment paper.

Heat the butter, syrup, brown sugar, orange zest, and marmalade in a medium saucepan over medium heat.  Cook the mixture, stirring often, until the sugar dissolves, about 5 minutes.  Let the mixture cool for 10 minutes.  Whisk in the milk and the eggs.

In a large bowl, whisk together the cake flour, whole wheat flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.  Add the syrup mixture and whisk until combined.  Pour the batter into the baking pan.  Bake until a toothpick inserted into the center emerges clean, 45-55 minutes.

Transfer the cake to a rack and let cool for 10 minutes.  Meanwhile, heat the 2 tablespoons of butter along with the sugar and the lemon juice in a small saucepan over medium heat, stirring until the sugar dissolves.  Using a pastry brush, brush half of the lemon mixture over the top of the cake.  Invert the cake onto a cooling rack set over a piece of foil or parchment.  Brush the remaining lemon syrup onto the bottom and sides of the cake.  Wrap the cake in plastic and let cool completely.  The cake will keep for up to 4 days.  Cut cake into squares and dust with confectioner's sugar. 

Cinnamon Rum Raisin Ice Cream

Makes about 1 1/2 quarts

Ingredients:

6 large egg yolks

1 1/2 cups half and half

1 1/2 cups whole milk

3/4 cup sugar

1/2 teaspoon salt

2 tablespoons dark rum

2 teaspoons ground cinnamon

1 cup golden raisins

Whisk the egg yolks in a medium bowl.  Pour 1 cup of the half and half into another medium bowl.  Whisk the milk, sugar, salt, and the remaining half and half in a medium saucepan.  Bring the mixture to a simmer over medium heat, stirring constantly until the sugar dissolves.

Slowly mix the hot milk mixture into the egg yolks. Return the mixture to the saucepan and whisk constantly over medium-low heat until it thickens slightly to a custard consistency(the temperature should be about 170F degrees), about 5 minutes.  Whisk the custard into the reserved half and half, and then whisk in the rum, cinnamon, and the raisins.  Cover and chill until very cold, about 2 hours.

Prepare the custard in an ice cream maker according to the manufacturer's instructions.  Transfer the ice cream to a container, cover, and freeze until firm, about 4 hours. 

Gingerbread Cupcakes with Salted Caramel Buttercream

Well, I did it.  After many, many unsuccessful, albeit well-intentioned attempts, I finally got it done.  It took a great deal of bravery on my part, but somehow I made it through the process without falling to pieces or passing out.

Yes, I chopped 6 inches off of my hair.

You ladies will understand how I feel.  Michael Bolton would probably understand too.  Cutting a sizable chunk of length from your hair is no easy feat, especially when your hair has been at the same comfortable length for the past 8 years. 

I tend to be a very impulsive person, which can prove to be both a positive and negative attribute.  On the plus side, I shop for clothes and shoes quickly, which is great because I don't really like to shop (I know, how very un-girly of me.)  On the minus side, sometimes the results of my rash decision-making take a bit of getting used to.  Such is the case with my hair.  Did I mention that I darkened it a bit too?  My appointment was originally for a trim.  Like I said, impulsive. 

The change in my hair probably doesn't come across as all that dramatic to anyone other than myself.  I guarantee that if I hadn't mentioned it to Eric first, he wouldn't have been able to pinpoint exactly what was different about my look.  I was actually fine with the new do as I exited Color Salon, rocking expertly coiffed tresses that only hairstylists can achieve.  The shock came when I washed and styled on my own for the first time.  "Style" being a term that I use loosely, since I have absolutely no cosmetology chops whatsoever.  I'm so used to brushing and drying my long locks that the difference in length suddenly became vividly apparent.  Oh dear, what did I do?  I had absolutely no idea how to work with my new hair, immediately foreseeing weeks of baseball caps and (very short) ponytails in my future to make up for a string of perpetually bad hair days. 

I'm sure that I was overreacting, which I tend to do sometimes (right mom and dad?)  In a matter of weeks, I'll probably be well-acquainted with the new style, and maybe I'll even grow to appreciate the shorter length=greater efficiency aspect.  But at that point, I was not happy with the shear madness of my decision.  I needed to lose myself in an activity (baking of course), and I needed some comfort.

I needed a cupcake, but not just any cupcake.  I needed a cupcake that smelled, looked, and tasted like the holidays--a double dose of comfort if you will.  A cupcake with hints of ginger, cinnamon, and clove, studded with crystallized ginger and raisins and swirled with a rich caramel buttercream that had been on my mind for weeks.  Ah, yes!  I needed a gingerbread cupcake!

This recipe is actually the result of a second attempt at this idea.  The first go-round I prepared the batter using butter instead of safflower oil.  As I have found with many cake, cupcake, and gingerbread recipes, the butter produces a drier texture than one prepared using oil.  Although butter might yield a more desirable flavor, in this case any difference would be overshadowed by the spices and molasses, so I opted for the oil.  In other cases, such as vanilla cupcakes, I tend to go half-sies, using 50% butter and 50% oil.  That seems to work well.  I just hate a dry cupcake, don't you?  Bleh.

The addition of the soaking syrup is something usually reserved for layer cakes, but in this case, it adds an extra layer of ginger flavor as well as another source of moisture.  I picked this trick up complements of another recipe from Mr. Bobby Flay.  Here are a few extra tips for making these triple-ginger treats:

• The cupcakes are best eaten the day that they are prepared, but they will keep, tightly covered at room temperature, for 2-3 days.
• Crystallized ginger, also called candied ginger, can now be found at most grocery stores, but in various sections.  I have found it mixed in with the dried fruit and nut, in the produce section, or in the baking section.  The best solution is to ask!  Trader Joe's carries crystallized ginger at the lowest price that I have found so far.
• Although adding the crystallized ginger and/or golden raisins to the batter is optional, I would highly recommend it.  Not only does it add texture and a punch of contrasting flavor, but it helps to keep the cupcakes moist.
• The buttermilk in the cupcake batter may be replaced with sour cream or yogurt.
• When preparing both the buttercream and the syrup, be sure to stir the sugar until it has dissolved, otherwise it will develop a grainy texture.

Gingerbread Cupcakes with Salted Caramel Buttercream

Makes 12

Ingredients:

For the soaking syrup

1 cup water

1 cup sugar

1 (2-inch) piece peeled fresh ginger

For the cupcakes

1/2 cup canola or safflower oil

3/4 cups brown sugar, packed

1/3 cup molasses

2 large eggs

1/4 cup buttermilk

1 1/2 cups flour

1 teaspoon baking soda

1 tablespoon ground ginger

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/2 cup chopped crystallized ginger or golden raisins (optional)

For the buttercream

1 cup sugar

1/4 cup water

1/2 cup heavy cream

2 egg yolks, lightly beaten in a heatproof bowl

1/2 cup salted butter, room temperature

1/2 teaspoon sea salt

1-1 1/2 cups confectioner's sugar

Chopped crystallized ginger (optional)

Prepare the soaking syrup:  In a small saucepan, combine the water, sugar, and ginger.  Bring the mixture to a boil over medium-high heat, stirring frequently until the sugar dissolves.  Reduce the heat and simmer the mixture for 5-6 minutes, until it thickens slightly.  Remove from the heat and allow the ginger to steep for at least 30 minutes.

Prepare the cupcakes:  Preheat the oven to 350F degrees.  Line a 12-cup cupcake tin with paper liners.  In the bowl of an electric mixer fitted with the paddle attachment, beat the oil with the brown sugar and molasses 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.  Beat in the buttermilk.

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.  Add the dry ingredients to the wet ingredients, beating until combined.  Stir in the crystallized ginger and/or raisins.

Divide the batter among the prepared cupcake liners, filling each just about halfway full.  Bake the cupcakes until a toothpick inserted into the center emerges clean, 15-18 minutes.  Let the cupcakes cool in the pan for 10 minutes, and then transfer them to a wire rack set over a piece of foil. 

Discard the ginger from the syrup.  Brush the syrup generously over the tops of the cupcakes, allowing it to soak in before applying a second coat.  Let the cupcakes cool completely.

Prepare the buttercream:  In a medium saucepan set over medium heat, stir together the sugar and water until the sugar dissolves.  Increase the heat to medium-high;  boil the mixture until the syrup turns a deep amber color, swirling the pan occasionally, about 8 minutes.  Remove the pan from the heat and carefully stir in the cream.  The mixture will bubble vigorously.  Stir the mixture over low heat until the caramel bits dissolve.

Very gradually, whisk the hot caramel into the beaten eggs.  Cool the mixture to room temperature.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and salt until light and fluffy.  Beat in the cooled caramel.  Add enough of the confectioner's sugar to achieve a smooth and spreadable consistency.  Pipe or spread the buttercream on the cupcakes.  Garnish with chopped ginger and serve.

Pumpkin-Caramel Flan with Ginger Spice Cookies

This is the second of the two recipes that I was asked to create and of the three that I ultimately decided to create. There were just too many ways for me to use the Carnation Evaporated Milk, and, try as I did, I couldn't narrow it down.  I'm really unskilled at the whole narrowing things down competency.  It's something that I need to work on.  In this case, however, the result was extra dessert--not necessarily a bad thing.

Prior to preparing this recipe, I'd never attempted to make flan.  Actually, I'd never even tried flan.  Personally, I don't find the word flan to sound that appetizing, and it can't really hold it's own on a menu next to the caramels and brulees of the world.  It sounds kind-of blah, no matter what one's approach is to the pronunciation of the "a".  Does it rhyme with "plan" or "yawn"?  I dunno.

What did intrigue me about flan is that it is essentially a pie without a crust.  I've never been much of a pie person mostly because of the crust.  There's usually just too much of it, and it's often doughy, crumbly, or, to coin a term from the preceding paragraph, blah.  I am much more partial to a flavorful filling, which gives the pie its personality.

For those of you who might miss the presence of a crust, I supplemented the flan with a simple Ginger Spice Cookie, meant to mimic the taste and texture of a gingersnap cookie crust.  Eat it separately or crumble it on top.  Either way, it serves as a perfect partner to this smooth and spiced, caramel topped flan. Here are a few extra tips for making this fantastic fall-flavored flan (try saying that 10 times fast!):

• Although the recipe says to prepare the flan in one souffle dish, I actually did it in individual creme brulee dishes.  In retrospect, these were too shallow (as noted in the photos!), so next time I will opt for deeper individual ramekins. 
• If preparing individually-sized flan, the baking time decreases to 35-40 minutes.
• The flan can be prepared one day in advance.  Chill it overnight covered loosely with plastic wrap.
• The cookie dough can be prepared 3-4 days in advance and chilled, tightly covered.  The baked cookies will keep, covered, at room temperature for 2-3 days, or you can wrap them and freeze them for up to 2 weeks.
• A great use for any leftover cookies would be to turn them into a pie or tart crust.  Grind them in a food processor, toss them with a few tablespoons of butter, and press them into a pie/tart pan.  Proceed as you would with any other cookie crumb crust.

Pumpkin-Caramel Flan with Ginger Spice Cookies

For the flan

Serves 8-10

2 cups sugar

1 cup whole milk

1 1/3 cups Carnation evaporated milk

5 large eggs

1/2 teaspoon salt

1 3/4 cups pumpkin puree

2 tablespoons tequila

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground allspice

1/8 teaspoon ground cloves

Preheat the oven to 375F degrees.  Heat a 2-qt souffle dish on a sheet pan in the middle of the oven.

Place 1 cup of the the sugar in a heavy medium saucepan oven medium low heat.  Cook the sugar, stirring with a fork, until it is melted and golden brown.  Continue to cook the caramel without stirring, swirling the pan, until the caramel is deep golden, 3-4 minutes.  Immediately remove the hot dish from the oven and pour the caramel into the dish, tilting it to cover the bottom and the sides.  Set the dish aside.

Scald the whole milk and the evaporated milk in a saucepan; remove from the heat.  In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs with the remaining cup of sugar until smooth and creamy.  Beat in the salt, pumpkin puree, tequila, and spices.  Gradually pour the hot milk mixture into the egg mixture while the mixer is running until well combined. 

Pour the custard over the caramel in the dish.  Set the dish in a hot water bath with the water coming halfway up the sides of the dish.  Lower the oven temperature to 350F degrees.  Bake the flan until it is golden brown and a knife inserted into the center emerges clean, about 1 hour 15 minutes.  Carefully remove the dish from the water and transfer it to a rack to cool.  Chill the flan, covered, until very cold, about 6 hours.

Unmold the flan:  Run a knife around the flan to loosen the sides.  Wiggle the dish from side to side until the flan moves freely in the dish.  Carefully invert the flan onto a serving dish.  The caramel should pour out over and around it.  Cut the flan into wedges and serve with the ginger spice cookies.

For the cookies

Makes about 3 1/2 dozen

1/2 pound butter, softened

1/4 cup light brown sugar, packed

1/4 cup sugar, packed

2 large eggs

1/3 cup honey

2 1/2 cups flour

2 teaspoons baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/8 teaspoon ground cloves

1/2 teaspoon salt

Turbinado Sugar (such as Sugar in the Raw)

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with both sugars at medium speed until light and fluffy.  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 honey.

In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, allspice, cloves, and salt.  Add the dry ingredients to the wet ingredients and mix at low speed until combined.  Gather the dough into a ball and transfer it to a sheet of plastic wrap.  Flatten the dough into a disk and refrigerate for at least 1 hour.

Preheat the oven to 350F degrees.  Line 2 baking sheets with parchment paper.  Pour about 1 cup of the turbinado sugar into a shallow dish.  Roll the dough into 1-inch (approximately) balls, and roll them in the sugar.  Transfer the balls to the prepared baking sheets, spacing 1 1/2 inches apart.  Flatten the balls slightly with the palm of your hand (or the bottom of a glass.)  Working with one sheet at a time, bake the cookies for 12-15 minutes, until they are golden brown and cracked on top.  Repeat baking process with the rest of the dough.  Cool completely.

 

Butterscotch Cinnamon Swirl Scones

And finally, this is the third of my trio of Carnation Evaporated Milk inspired recipes and, apparently, my dog Fenway's favorite of the three.  You would think that after last year's Great Donut Caper, when Fenway gobbled a dozen or so freshly-made cappuccino donuts off of my kitchen counter while my back was turned, I would be more careful.  You would think that after last Thanksgiving's Case of the Missing Date-Walnut Loaf, when I found a very mysterious crumb-dusted piece of plastic wrap on the kitchen floor, I would be more careful.  Yes, Fenway actually unwrapped the loaf of bread and ate it.  He's that good.  You would think that after both of these events, I would have learned to be more careful.

Apparently, I haven't.

Yesterday, it happened again.  I had decided to whip up a batch of a favorite scone recipe, one that happens to call for evaporated milk instead of the usual buttermilk, half and half, or exceedingly rich whipping cream.  Because these scones are decadent enough, thanks to the addition of a butterscotch cinnamon swirl, I didn't feel the need to add one of these heavier options, so the Carnation Low-fat Evaporated Milk was a perfect fit.  Who knew that it would work so beautifully in scones?

Anyhow, there I was, bustling away in the kitchen: chopping, blending, kneading, rolling.....you know the drill.  Most of the time when I am cooking or baking, the dogs can be found in the adjacent family room, perched on their respective couches (We swore that we would never let the dogs climb on the couches.  Yeah, that lasted about a minute-and-a-half.)  I used to think that they were sleeping, but now I am beginning to suspect that they are not as....er....simple minded as they may appear.  I think that they are watching my every move, plotting and planning the perfect strategy to snatch whatever it is that Julie is working on, should she place it a bit too close to the edge of the counter when she leaves the room.

I thought that the scones were safe, but evidently a few years of practice has elevated Fenway to major league status in the food-swiping department.  When I came downstairs from the treadmill, the batch was a mere shadow of itself, two whole scones and a few fragments remaining.  Fenway regarded me with a look that said "What are you looking at me for?", as he licked crumbs from his snout.  Drats, foiled again!

I guess that I can't blame the kid though.  These are really hard to resist. Here are a few extra tips for making the rich and flaky spiced scones:

• The scone dough can be prepared in advance, wrapped in plastic wrap, and refrigerated overnight.  It can also be frozen for up to one week.  Thaw the dough overnight in the refrigerator, not at room temperature.
• Scones are best eaten the day that they are baked (so they don't turn into "stones!")  If eating them on the second day, warm them in the oven, loosely wrapped in foil.
• You can also try this recipe using other varieties of baking chips, such as cinnamon, peanut butter, chocolate, or white chocolate.  You can also try the various flavors of Hershey's Kisses that are now on the market (such as pumpkin spice.)

Butterscotch Cinnamon Swirl Scones

Makes 12 scones

Ingredients:

For the "swirl"

1/2 cup butterscotch chips

1/3 cup light brown sugar, packed

3 tablespoons butter

1 tablespoon cinnamon

For the Dough

2 cups flour

1 cup whole wheat flour

1/3 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup butter (1 stick), chilled and cut into cubes

1 large egg

1 teaspoon vanilla extract

1 cup Carnation Evaporated Milk

For the topping

1 egg white

Turbinado sugar (such as Sugar in the Raw)

Preheat the oven to 425F degrees.  Line 2 baking sheets with parchment paper.

Prepare the swirl:  Place the butterscotch chips, brown sugar, butter, and cinnamon in the work bowl of a food processor.  Process the mixture until it is well blended; set aside.

Prepare the dough:  Wipe out the bowl of the processor.  Place both flours, the sugar, baking powder, and salt into the bowl.  Pulse the mixture to blend.  Sprinkle the butter over the flour mixture and pulse until the mixture resembles a coarse meal.  Transfer the mixture to a large mixing bowl.

In a small bowl, whisk together the egg, vanilla, and evaporated milk.  Add this mixture to the dry ingredients and stir with a fork until the dough just comes together.  Turn the mixture out onto a floured work surface and knead it until it comes together.  Press the cinnamon swirl mixture into the dough until it starts to look marbleized.

Pat the dough into a 1-inch thick rectangle. Cut the dough into 12 squares or, using a round cutter, cut it into circles.  Place the scones on the prepared baking sheets.  Brush the top of each scone with the egg white and then sprinkle each with some of the sugar.

Bake the scones for 12-15 minutes, until the bottoms are browned and the tops are lightly golden.

Carnation's Famous Fudge

It happens at my grocery store, and I am willing to bet my KitchenAid stand mixer that it happens at your grocery store too.  Every year, no sooner has the store transferred all of the unwanted Halloween candy from the "seasonal" aisle to the bargain bin that the employees start erecting massive sculptures out of common holiday ingredients, which are conspicuously placed throughout the store.

The base of the sculpture is made out of something sturdy, such as 29-ounce cans of pumpkin or cranberry sauce.  On top (in no particular order) you'll find Chex cereal, alternating layers of brown and confectioner's sugar, marshmallows, chocolate chips, peppermint extract, etc., etc.  I guess that this monstrosity is meant to represent one-stop-shopping for the busy holiday cook.....except for the fact that no one dares to reach for a low-lying can of pumpkin, fearing that their selection might knock the sculpture down like a game of Jenga.

No holiday supermarket sculpture would be complete without a section composed out of Carnation Evaporated Milk, also known as "The Cooking Milk."  From creamy pumpkin pie to rich casseroles, evaporated milk is a pantry necessity for this time of year.  I was excited to open an email a few weeks ago from a Cassie, who works for the One2One Network representing the Carnation brand.  She generously offered to send me some free cans of Carnation Evaporated Milk and a gift card to cover the cost of ingredients so that I could experiment with a few recipes that feature evaporated milk and then blog about them.  As you can imagine, it didn't take a great deal of pondering for me to accept the offer. Hmmm.....let me see.....

The pondering came when I had to decide exactly which recipes I would prepare.  Cassie asked that I make one recipe from a holiday recipe booklet that she sent and also one of my own recipes.  The recipe booklet decision was tough enough.  Not only does it feature more commonly known recipes for baking with evaporated milk, but many savory ones as well.  Since it's available in regular, low-fat, and fat-free varieties, their evaporated milk can be substituted for the kind of milk that you normally use in your cooking.  Who knew?  I eventually settled on this extremely quick and easy fudge recipe.  Let me tell you, if you're in a pinch over the holiday season, this is the perfect homemade gift solution.  I mean, who doesn't love fudge?  Anyone?  Anyone?  Exactly.

As for my second recipe, well, I just couldn't narrow my decision down to one.  So I made two.  I know, I'm such an over-achiever.  Stop it.  You're making me blush.  Find out what I made in my next two posts (I'm sure the suspense is killing you.) Here are my extra tips for making this fast (and famous!) fudge:

• One of the great things about fudge recipes is their versatility.  With this recipe, you can substitute hazelnuts, pistachios, macadamia nuts, or even peanuts for the walnuts/pecans.  Bittersweet chocolate can be replaced by semisweet, milk chocolate, or a combination of the two.  You can also used flavored chips, such as seasonal mint chocolate.  Try replacing the vanilla extract with almond, cherry, or coconut.  Mix in dried sour cherries, cranberries, or shredded coconut along with the nuts.
• The fudge will keep well, tightly covered and refrigerated, for 4-5 days.
• If your resulting fudge has a grainy or crumble texture, then you probably didn't stir it enough.  Stirring constantly ensures a smooth and rich treat.

Carnation Famous Fudge

Makes about 48 squares

Ingredients:

1 1/2 cups sugar

2/3 cup Carnation Evaporated Milk

2 tablespoons butter

1/4 teaspoon salt

2 cups miniature marshmallows

1 1/2 cups semi-sweet or bittersweet chocolate chips

1/2 cup chopped pecans or walnuts

1 teaspoon vanilla extract

Line an 8-inch square baking pan with foil.  In a medium, heavy saucepan, combine the sugar, evaporated milk, butter and salt.  Bring the mixture to a full rolling boil over medium heat, stirring constantly.  Boil, stirring constantly, for 4 to 5 minutes.  Remove from heat.

Stir in the marshmallows, chocolate chips, nuts, and vanilla extract.  Stir the mixture vigorously for 1 minute or until marshmallows are melted.  Pour into the prepared baking pan.  Refrigerate the pan for 2 hours or until firm.  Lift the fudge from the pan and remove the foil. Cut into 48 pieces.

Double Maple Cranberry Muffins

Eric and I just returned from a trip to Napa Valley.  Yes, that's right.  For those of you who are keeping track, I have been to the lovely California Wine Country twice in two months.  This happened by a complete coincidence, as our most recent trip was planned long before I was invited to compete in last month's burger cook-off.  Even so, I did suggest to Eric that I could remain up in Napa, you know, just in case I would need to be up there again next month.  Could happen.

Last week's trip was part of an event held every five years by Eric's family, celebrating their various birthdays and anniversaries, all of which seem to fall in October and November.  This year, they decided to hold the party over a long weekend in the San Francisco Bay area, so Eric and I decided to extend the trip by spending a few days in Sonoma and Napa.  I'm not really a quick-weekend-trip kinda girl anyhow.  They are never truly relaxing since you are barely settled into your new digs before you need to think about printing out your boarding pass to go home.  No thank-you.

The problem with Napa Valley is that, while it's incredibly picturesque and de-stressing, it also manages to be pretty harsh on the wallet.  Admittedly, on this particular trip, this was partially our fault.  O.K., maybe completely our fault.  You might recall from my previous post that I am a sucker when it comes to signing up for shiny new magazine offers when they arrive in the mail.  Twelve issues for just twelve bucks?  That's highway robbery--sign me up!  Well, apparently Eric and I possess a similar lack of self-control when it comes to signing up for wine clubs.  

Oh sure, we had a strategy.  Trust me, Eric always has a strategy.  We were just going to go in and do a tasting.  If we happened to like one of the wines, then we'd buy a bottle or two--but that's it.  Little did we know that virtually every winery now has a "wine club," something to entice winos wine aficionados to purchase anywhere from three to twelve bottles, which will be shipped to their home at a discounted rate on a quarterly basis.

Bottom line:  We visited five wineries.  We are now the proud new members of four wine clubs.  That's quite a resume.  And yes, we still bought a few bottles from the fifth winery.  No. Self. Control. What-so-ever.  It must have been this intoxicating view.  That's my story, and I'm sticking to it.

Truth be told, we don't even drink that much wine, so we either need to start doing some serial entertaining, or we're going to be pretty well stocked long after the Cabernet's recommended drinking date.  I'm not even sure where we're going to keep it all.  Hmmm.....maybe I should have thought of these points when we were being given "the pitch."  Might have saved us a few bucks.  My bad. 

Although we definitely racked up a large pile of frequent flier points on the trip, there were quite a few unexpected freebies that we enjoyed as well (cha-ching!)  Some of the wineries offered cheese pairings with their tasting, an area that I know very little about, but I thoroughly enjoy the learning process.  My new favorite cheese discovery: Point Reyes blue.  Try it with pears.  You'll like it. 

Our hotel offered a free nightly wine and cheese reception, not as if we needed more of either, but a nice touch none-the-less.  They also provided a wonderful breakfast spread, which was included with the room.  There's something about being on vacation that makes me feel like I can completely abandon my usual oatmeal or egg whites in lieu of a plate full of freshly-baked glazed and streuseled carbs.  So I do.  The best thing that I tried was a moist fresh cranberry spice muffin, which was drizzled with a tart lemon glaze.  Mmmmmm-mmmmm!  I was inspired to make a version of my own almost immediately after unpacking, but one that incorporates a walnut streusel and uses maple instead of lemon, perfect for November.  Here are a few extra tips for making mah-velous maple muffins:

• These muffins can be baked and then frozen, tightly sealed, for up to 2 weeks.  Glaze the muffins just before serving.  The glaze will not freeze well.
• The muffins will keep at room temperature, covered, for 2-3 days.  They are best eaten right after they have been glazed.
• For variations on this recipe, you can substitute chopped pecans or hazelnuts for the walnuts.  Add some chopped dried figs or chopped dried cherries along with the fresh cranberries (then they would be "Double Maple Double Cranberry Muffins"!)  You can also prepare the muffins without the streusel topping.
• Keep an eye on the muffin tops towards the end of the baking process.  If the streusel starts to become too dark, cover the tins loosely with foil for the remainder of the time.

Double Maple Cranberry Muffins

Makes 18-20 muffins

Ingredients:

1 cup butter, melted

3/4 cup light brown sugar, packed

3/4 cup sugar

2 large eggs

1 1/4 cups whole milk

2 teaspoons maple extract

3 cups flour

1 tablespoon baking soda

2 teaspoons ground cinnamon

1 teaspoon ground ginger

3/4 teaspoon salt

2 cups cranberries (fresh or frozen) roughly chopped

1 cup chopped walnuts

For the streusel

3/4 cup toasted walnuts

1 1/2 cups flour

3/4 cup light brown sugar, packed

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

8 tablespoons butter, melted

For the glaze

2 cups confectioner's sugar

3 tablespoons pure maple syrup

2-3 tablespoons water or milk

Preheat the oven to 375F degrees.  Line two muffin tins with 18 paper liners.

In the bowl of an electric mixer fitted with the paddle attachment, mix the 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.  Mix in the milk and the maple extract.

In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt.  Mix the dry ingredients into the wet ingredients at low speed until just combined.  Fold  in the cranberries and chopped nuts.  Using a 1/3 cup ice cream scoop, divide the batter among the prepared muffin cups, filling them about 2/3 full.

Prepare the streusel:  In a bowl, mix together the walnuts, flour, brown sugar, cinnamon, and salt.  Add the melted butter and mix until moist clumps form.  Sprinkle the streusel evenly on top of the batter in the muffin cups, pressing lightly to adhere.

Bake the muffins for 18-24 minutes, until the tops are puffed and a toothpick inserted into the center emerges clean.  Set aside to cool while you prepare the glaze.

In a medium bowl, whisk together the confectioner's sugar and the maple syrup.  Add enough water or milk to make a smooth glaze of drizzling consistency.  Remove the muffins from the tins and place them on a wire rack set over a baking sheet.  Drizzle the glaze over warm muffins and let set.