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. 

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.

Baby Onesie Cookies

Bugaboo. Bjorn. Glider.  Thanks to all of the baby showers that I have been attending lately, I have added quite a few new words to my vocabulary. You can always pick out the guests at these parties who, like myself, do not have any children.  They are the ones who sit through the opening of presents with a consistent "What the heck is that for?" expression on their faces, saying absolutely nothing as the other guests tell gift-relevant anecdotes and give advice to the mom-to-be.  During the brunch/luncheon/tea portion of the event, the silence usually continues, try as I may to come up with something to add to the conversation about so-and-so's toddler's latest adventure.  I mean, what am I going to say?  "Oh, my rottweiler did the very same thing."  Somehow, I don't think that would go over well.  So, I usually just focus on my food, smile, and chew very slowly.

Don't get me wrong.  I do enjoy baby showers--especially if they are for a good friend of mine--although I can't help but feel a bit out of place.  That is one of the reasons why I am always more than happy to take care of all of the food preparation for the event.  It provides me with responsibilities to tend to if I start to feel like I am not adding much value to the heated debate about Huggies vs. Pampers.  I have a valid excuse to slip away and put out more cupcakes and tea sandwiches. 

I also enjoy doing the food for baby showers--or any event for that matter--because it is a great outlet for my creativity.  Nothing pleases me more than spending an afternoon hunched over several dozen freshly baked buttery sugar cookies or a two-tiered cake, holding my piping bag and crafting desserts appropriate for a certain theme (my husband thinks I am nuts.)  Yes, my back usually kills the next day, and it's probably not great for my posture, but the end result is more than worth it.

For my friend Stephanie's baby shower this past Sunday, I decided to make sugar cookies in the shape of another one of my new vocabulary words--onesies.  I initially got the idea from Elisa Strauss, a New York-based cake and cookie decorator (and author of Confetti Cakes), whose work I really admire.  She had done some similar cookies in her book.  Steph does not yet know whether she is having a boy or a girl--she thinks boy, but everyone else thinks girl--so I made some pink and some blue.  I was really happy with how the cookies turned out, even though the sheep are a bit "rectangular," as Eric said.  Here are my extra tips for making these beautiful baby shower sweets:

• Once decorated, the cookies can be stored at room temperature, tightly covered, for 3-4 days.  If you are going to stack the cookies in layers, divide the layers using parchment paper or waxed paper.
• The prepared cookie dough can be refrigerated for up to 5 days, tightly wrapped with plastic wrap.
• When you "flood" the cookies, you are filling the insides of the piped borders.  The consistency should be quite thin and pourable.  Pipe or drizzle the thinned icing into the center of a cookie, and then use a toothpick or a small knife to guide the icing into the corners and edges.
• You can keep the royal icing in the refrigerator, tightly covered, for up to 5 days. 
• If you find that the royal icing has become too stiff from sitting out at room temperature, simply mix in a few drops of lemon juice and stir quickly.
• 3 tablespoons of meringue powder mixed with 1/2 cup water can be used as a substitute for the egg whites if using raw egg whites is an issue. 

Baby Onesie Cookies

Makes 25-30 cookies

Ingredients:

For the cookie dough

2 1/2 sticks unsalted butter (10 ounces), room temperature

1 cup sugar

1 large egg

1 large egg yolk

2 teaspoons vanilla extract

Zest of one orange

3 1/4 cups flour

1/2 teaspoon salt

For the royal icing

3 large egg whites

5-6 cups confectioner's sugar

Lemon juice

Food coloring

In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar on medium-high speed until light and fluffy.  Add the egg, egg yolk, vanilla, and orange zest and beat until well combined, scraping down the sides of the bowl as necessary.  In a medium bowl, whisk together the flour and the salt.  With the mixer on low speed, slowly add the flour mixture, mixing until just combined.  Turn the dough out onto a work surface and divide it into 4 pieces.  Shape each piece into a disk, wrap each disk in plastic, and refrigerate for at least 1 hour.

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

Prepare the icing:  In the bowl of an electric mixer fitted with the paddle attachment, beat the egg whites at medium speed until soft peaks form.  On medium-low speed, gradually add the confectioner's sugar, beating the mixture until stiff peaks form.  Thin the mixture to your desired decorating consistency using lemon juice, and color with your desired choice of food coloring or gel paste.

Decorate the cookies:  Using a stiffer consistency and a small round tip (#2 or #3), pipe an outline around the onesie shape and let dry.  Thin the icing to a "flooding" consistency, and fill the insides of the borders with the thinned icing; let dry.  Using stiffer icing, decorate the onesie as desired, making sleeves, collars, etc.  Let dry and serve!

Easy Peanut Butter Fudge (and a leg lamp)

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

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

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

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

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

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

Easy Peanut Butter Fudge

Makes about 4 dozen pieces

4 cups sugar

1/2 cup light corn syrup

1/2 pound butter

1 cup evaporated milk

1 tablespoon vanilla extract

1 cup crunchy peanut butter

3 tablespoons marshmallow fluff

Melted bittersweet or semisweet chocolate (optional)

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

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

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

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

Handbag and Sunflower Sugar Cookies

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

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

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

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

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

Sunflower and Handbag Sugar Cookies

Makes about 18

Ingredients:

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

1/4 teaspoon salt

2 1/2 sticks butter, softened

1 cup sugar

1 large egg

1 large egg yolk

1 tablespoon vanilla extract

1 teaspoon grated orange zest

For Royal Icing

4 egg whites

4-5 cups confectioner's sugar

1 teaspoon vanilla extract or lemon juice

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

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

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

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

Peanut Butter and Julie's Favorite Things 2008

  There are two great American traditions that are designed to help kick off the holiday shopping season and (especially this year) stimulate the economy.  One of these traditions occurred yesterday, Black Friday.   As early as 4 a.m. in some locations, bargain hunters were lined up with hopes of scoring at least one discounted Guitar Hero bundle package and a flat screen T.V. that is too large for their living room.  I've never had even the slightest desire to fight these crowds, and after days of preparation for Thanksgiving dinner, my aching legs probably wouldn't hold out long enough anyhow.  Thank goodness for the Internet

The second "great tradition," mostly in the eyes of American women, is the annual episode of The Oprah Winfrey Show during which Oprah reveals her top gift picks for that year, or "Oprah's Favorite Things."  Dubbed by Ms. Winfrey as "the hottest ticket in television," lucky audience members are presented with all of the items on the list, often creating a crying, screaming, and fainting frenzy usually associated with a Jonas Brothers sighting.  From a manufacturer's standpoint, having one of your products featured on this list to end all lists can cause your sales to skyrocket, your web site to crash, and your wallet to fatten overnight.  Last year, when Peanut Butter and Julie was barely 1 month old, and I had about 2 readers, I published "Peanut Butter and Julie's Favorite Things," inspired by Oprah.  While I'm not nearly influential enough to stimulate the economy, my goal was more to stimulate gift-giving ideas for those who, like me, decided to avoid the malls on the days following Thanksgiving.

This year, I have a new list, filled with items that I have discovered which I think are worthy of a recommendation.   Because Oprah focused her 2008 list on lower cost items, I have tried to keep everything under $50, with one exception.  Many of these are foodie-centric, but there are a few non-culinary gifts thrown in as well.  As a disclaimer, I have not been asked by anyone to "promote" their product.  Each of the items on the list is my own personal selection.  Enjoy!

• As I have mentioned in numerous posts, I have a weakness for shiny new cookbooks jam-packed with unique recipes and glossy food photography.  Ina Garten's recipe collections have never failed me in the past, and her newest set, Barefoot Contessa Back to Basics, is one of her best yet.  Cowgirl Cuisine, by Paula Disbrowe, focuses on contemporary Texas Hill Country cuisine.  Fresh Every Day, my friend Sara Foster's second book, is chock full of southern-inspired seasonal recipes,  many of which are served at her popular store, Foster's Market (her Fosters Seven Pepper Jelly would make a great stocking stuffer.)  Martha Stewart's Cooking School is perfect for someone who wants to learn the fundamentals of cooking at their own pace and without the burden of paying back culinary school student loans.   Bread guru Peter Reinhardt's Whole Grain Breads, a gift from my parents last year, approaches bread baking from a scientific standpoint, explaining the hows and whys via hundreds of diverse recipes. 

• About a year ago, I discovered Johnny Cupcakes, a Boston-based t-shirt company with a   serious cult following.  While some of their cupcake-themed designs are a bit too avant-garde for my taste, the  Pink Frosting Cupcake shirt was right up my alley.  I have my eyes on the Fuchsia Gingham one next!

• Something that I enjoy practicing is my cake, cupcake, and cookie decorating skills.   Friends and family know that they can always come to me for their special occasion celebration confections.  Although I doubt that I will ever be as remarkably talented as Elisa Strauss, owner of Confetti Cakes in New York, I find her book of the same name to be incredibly inspirational and just plain fun to gawk at ("You mean that's a cake?")  From Manolo Blahnik pumps to trays of sushi, there is nothing that Elisa can't replicate with one of her cakes.  She recently came out with Confetti Cakes for Kids, with Pajama Sleep-over Cookies, Willy Wonka-esque cakes, and "Burgers and Fries" cupcakes.  Step by step directions are included for each design.

• According to both my husband and brother, everything is better with bacon.  Apparently,they are not alone.  Bacon is no longer only a suitable partner for eggs or lettuce and tomato, and the number of innovative bacon-based products available to consumers continues to grow.  Famous gourmet chocolatier Vosges makes a surprisingly delicious Mo's Bacon Bar, a mixture of sweet dark chocolate and salty bacon bits (honestly, it's darn good.)  For serious bacon fanatics, there's a Bacon of the Month Club. Bacon Salt, Loveless Cafe Bacon Popcorn, and Bacon Brittle are three more unique and mouth-watering options.  You can even wrap the gifts up with Bacon Gift Wrap,  but if you have dogs, I would refrain from putting them under the tree.  Oh, and for those bacon lovers who might be watching their weight, there's an aromatic Bacon Candle.

• There is something very satisfying about making your own ice cream.  I bought my Cuisinart Ice Cream Maker in 2000 for about $60 (it's a bit more now), and it has more than paid for itself, especially with the rising costs of groceries.  Have you noticed that the tubs of ice cream are 25% smaller now, but the prices are still the same??  I suppose that manufacturers thought, or hoped, that consumers wouldn't notice!  An ice cream maker is a great gift for families--something everyone can enjoy, whether via making the ice cream or eating it.

• If you're looking for unique, humorous, or quirky stocking stuffers, then venture with   caution over to Perpetual Kid.com.  I say "venture with caution" because you could easily spend an hour or more perusing their eclectic selection of novelties.  For the foodie in your life, check out the Lucky Charms Lip Balm, Edible Candy Cane Shot Glasses, or the Bacon (yes, more bacon) and Egg Band-Aids (for the accident-prone foodie in your life.)  Get free shipping with orders over $75.

• For the adventurous  and well-traveled foodie, 1001 Foods You Must Taste Before You Die is sort of like a culinary bucket list.  With photos that will make your stomach growl along with culinary history and facts, this could also be a perfect coffee table  reference book and conversation starter. 

• I won't be doing the title of my blog justice unless I recommend at least a few of my favorite   PB&J-themed finds.  Peanut Butter & Co, producer of such flavors as "White Chocolate Wonderful," and "The Bees Knees,"  offers The Big Six, featuring six unique blends. Order $30 worth of products and get a free jar of "Mighty Maple" (enter code MM888 at checkout.)  Ornaments to Remember has a really fun Peanut Butter and Jelly Sandwich ornament in addition to hamburgers, chocolates, tacos, sushi, and hundreds of other non-food themed designs. 

• Coffee, Tea, or Cocoa?  When you don't know what to get someone, can you every really go   wrong with a set of holiday teas, regional coffees, or gourmet cocoa blends?  At the very least, the recipient will have something impressive to serve guests when they entertain.  I've been a fan of beautifully packaged Tea Forte for several years now, and they have just come out with a Holiday Gift Collection, featuring their signature pyramid tea-bags in festive flavors.  Harney and Son Holiday Teas are another favorite, with tins of 20 in both White Christmas or Holiday Tea varie-teas (ha!)   For coffee, I have been a fan of Porto Rico Importers ever since my brother introduced me to them when he lived in Greenwich Village.  Operating since 1907, their coffee is roasted daily, they have weekly sale specials, and inexpensive shipping. Dagoba Xocolatl Hot Chocolate is perfect for those who like their cocoa with a kick.  Inspired by the Aztecs, Xocolatl (pronounced choc-o-lot-ul) is organic dark chocolate mixed with bits of chili, for a spicy-sweet finish. 

• This year, Eric and I adopted a second dog from the Nevada SPCA, a rambunctious goldenlab named Fenway.  Marley and Me is a must-read for any dog lovers out there, especially ones who, like us, have dealt with less than obedient and often destructive pups.  Wrap the book up along with a small donation in the recipient's name to your local SPCA.  Not a big reader?  The movie version of Marley and Me,  starring Jennifer Aniston and Owen Wilson, comes out Christmas Day.

• I am not one of those fortunate individuals who falls asleep as soon as their head hits the pillow, so I am always on the lookout for ways to expedite my journey to dreamland.  A few months ago, I found a bottle of Lavender Linen Spray, made by Mangiacotti Florals, and I decided to give it a try.  Lavender is said to help relax you, so I spritz a bit of this fresh, floral spray on my pillow every night.  Mangiacotti also carries some items that are great to have in the kitchen: hand soaps, lotions, dish soap, laundry soap, and soy candles, all in beautiful packaging.  In addition to lavender, try the holiday cranberry balsam, clementine (my mom's favorite), or pomegranate scents.  Spend$50 and receive free shipping! 

• Don Draper might just be the coolest character on T.V. today.  This year, Eric and I took notice of a little show called Mad Men after it received accolade after accolade from various hard-to-please critics.  Witty, smart dialog, engrossing story lines, retro-60's style, and a well-developed cast of characters, led by the smooth and dashing Madison Avenue ad-man Don Draper, make this show a must see.  If you haven't seen it, curl up with Mad Men: Season 1 on a few cold winter evenings.

• There are certain gifts that only a cook could love.  I know that if I presented my husband a box full of Penzeys spices or 100 sheets of parchment paper from the Baker's Catalogue, he would start trying to figure out what he did that was so awful to deserve such a gift.  But fill a foodie's stocking with goodies like vanilla bean paste, a new Microplane, saffron, or a small vial of white truffle oil, and they will know that they were on Santa's "nice" list.

Nice Parting Gifts

There are certain fine dining establishments, The French Laundry and Guy Savoy for example, at which having dinner is not simply a meal, but more like a marathon.  To qualify for "the race," you must first score a reservation.  This is almost an impossible first step, usually involving secret reservation phone numbers, a friend of a friend of a friend, or promising your first born to the maitre d'.  Second, you must be immune to sticker shock.  A glance at the wine list alone (which often needs to be wheeled out on its own cart) can leave you praying that the decimal points were accidentally misplaced on every amount.  Third, you cannot be a picky eater or insist on sticking to you diet during your meal.  There are going to be multiple courses of food (double digits in most cases), unpronounceable ingredients, and countless calories, and each bite not taken equals a serious chunk of change. 

Meals at these culinary havens can often last as long as 5 hours.  Servers have been known to suggest that you move to the lounge or courtyard for "a break" between courses 9 and 10.  Because there is very little ordering off the menu involved, guests just sit back and allow the parade of food to begin.....and it keeps on coming.  Just when you think that you have most certainly conquered the final course, polishing off a rich Grand Marnier souffle, the server brings out a plate of petit-fours, macaroons, and house made truffles.  O.K.  Were definitely done now, right?  Wrong.  The server hands you some beautifully wrapped pastries and butter cookies, should you get hungry on the way home or wake up famished for breakfast the next morning.  Like I said, a marathon.  On you mark, get set, loosen those belt buckles!

Whenever I host Thanksgiving dinner, or any dinner party for that matter, I like to do the same thing as my guests depart (only at my house it's probably better, because I don't present them with a four-figure bill at the same time.)  For Thanksgiving, I'll often send my friends away with something that they can have for breakfast the next morning, like this date bread, something that they can snack on for a few days, like mixed nuts, or something to get them in the mood for Christmas season, like these gingerbread blondies.  I like to place the wrapped goodies at each place setting--it adds a nice unexpected touch to the table, and you can just lean a place card up against them.  Not cooking for Thanksgiving this year?  Luckily, these sweets make great hostess gifts too!  Here are a few extra tips for preparing this duo of delectable treats:

• When testing the blondies for doneness, they should still be a bit soft to the touch in the center of the pan and firmer around the edges.  They will solidify as they cool, but they will  still be nice and chewy when ready to eat.
• For presentation, try cutting the blondies into shapes other than squares using cookie cutters, such as circles, stars, or hearts.  You can also drizzle the finished, cooled blondies with melted white chocolate or sprinkle them with powdered sugar.
• The blondies can be stored in an airtight container at room temperature for up to 1 week.
• For both recipes, feel free to substitute a different variety of nut for the ones indicated in the ingredient lists.  Hazelnuts and walnuts would work well on the loaves, and almonds or macadamia nuts in the bars. 
• The date-orange loaves can be wrapped in foil and stored at room temperature for up to 3 days.  The loaves can be tightly wrapped and frozen, unglazed, for up to 2 weeks.  Bring to room temperature before glazing.
• To make a large single loaf as opposed to the mini loaves, use a 10X5-inch loaf pan, reduce the oven temperature to 350F degrees, and bake for 50-60 minutes. 
• If you find that the streusel is becoming too dark during the baking process, loosely tent the loaves with foil for the remainder of the time. 

White Chocolate Walnut Gingerbread Blondies

Makes about 3 dozen

Ingredients:

10 oz. (2 1/2 sticks) unsalted butter, softened

1 1/4 cups light brown sugar, packed

1/2 cup sugar

3 large eggs

1 1/2 teaspoons vanilla extract

1/3 cup molasses

2 3/4 cups flour

1 1/4 teaspoons baking soda

1 teaspoon salt

1 1/4 teaspoons ground cinnamon

1 1/4 teaspoons ground ginger

1/4 teaspoon ground cloves

10 ounces coarsely chopped white chocolate

1 1/2 cups coarsely chopped, lightly toasted walnuts

Preheat the oven to 350F degrees.  Spray a rimmed half-sheet pan (17X12 inches) with nonstick cooking spray.  Line the bottom with parchment paper and spray the parchment.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars on medium-high speed until light and fluffy, 5 minutes.  Add the eggs, 1 at a time, beating well after each addition and scraping down the sides of the bowl as necessary.  Beat in the vanilla and molasses until combined.

In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves.  Gradually add the flour mixture to the butter mixture, beating until just combined.  Mix in the white chocolate and walnuts.

Spread the batter into the prepared pan and bake until set and the edges are golden, 22-25 minutes.  Let the bars cool completely in a pan on a wire rack.  Cut into squares or your desired shape.

Streusel Topped Date-Orange Quick Bread

Makes 3 mini-loaves

Ingredients:

For the streusel

1/2 cup coarsely chopped, lightly toasted pecans

1/2 cup flour

2 tablespoons light brown sugar

1 tablespoon sugar

1/2 teaspoon baking powder

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

3 tablespoons butter, melted

For the bread

3/4 cup whole milk

3/4 cup finely chopped pitted dates

1 cup sugar

2 large eggs

Zest from 1 large orange

1/2 cup safflower or canola oil

1 teaspoon vanilla extract

2 cups flour

2 1/4 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

For the glaze

1 1/4 cups confectioner's sugar, sifted

2-3 tablespoons orange juice

Preheat the oven to 375F degrees.  Spray three 6X3-inch mini loaf pans with cooking spray and set aside.

Prepare the streusel:  In a medium bowl, mix the flour with the sugars, baking powder, salt, and cinnamon.  Stir in the butter.  Add the pecans and stir until the mixture forms large clumps.

Prepare the bread batter:  Place the milk and the dates in a small saucepan and bring to a simmer; let cool slightly.  In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, eggs, zest, and oil at medium speed until well blended, 3 minutes.  Beat in the milk, dates, and vanilla until well combined.

In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.  Add the flour mixture to the batter all at once and beat at low speed until just combined and the batter is smooth.  Distribute the batter evenly among the pans and sprinkle with the streusel, pressing lightly to adhere.

Bake the loaves for 40-45 minutes, until risen and a toothpick inserted into the center emerges with a few moist crumbs attached.  Let cool for 15 minutes and then remove the loaves from the pan onto a wire rack.

As the loaves cool, prepare the glaze:  In a small bowl, whisk the confectioner's sugar with the orange juice until smooth, adding more orange juice if necessary to reach drizzling consistency.  Drizzle the glaze over the warm loaves and let cool completely before slicing.      

Casino Party Cookies

Well, we pulled it off!  I can't believe that we pulled it off, but somehow everything came together exactly as planned, and we were able to surprise my dad with his 65th birthday casino party last Saturday night.  That's right--Eric and I flew from Las Vegas to throw a Las Vegas-themed party in Delaware.  I'm almost 100% positive that my dad didn't have a clue as to the extent of his birthday surprise, although he definitely knew that something was in the works.  If he did know about the party, then I think that he missed his calling as an actor, because he has me fooled.

The party transformed a hotel ballroom into a mini-casino floor, complete with poker and craps tables.  I was a bit concerned that many of our 100 guests would be apprehensive to gamble, but within seconds of yelling "SURPRISE!", like moths to a flame, people swarmed the tables, betting with chips that were custom-printed with my dad's picture.  I originally thought that Eric would have an unfair advantage, what with his Las Vegas ties, but apparently Delaware is home to some of our country's most skilled card sharks, including parents' neighbors--who knew??

Although my mom did the majority of the party planning, I was put in charge of (what else?) the food, which I was more than happy to handle.  The dinner was catered by the hotel, but I wanted to make the cake myself, as a gift to my dad.  At first, I was going to attempt a huge casino-themed, fondant-covered, gumpaste-decorated cake.  Then, I realized that both my time and resources would be limited once I arrived in Delaware, and unless I wanted to cart all of my cake-decorating supplies with me on the plane, I would need to come up with another alternative.

My mom suggested cupcakes, which I thought was a great idea.  Cupcakes are easy to serve, easy to transport, and everybody seems to like them.  Still wanting to give the cupcakes a unique twist, I decided to make sugar cookies in the shape of casino-themed objects: dice, chips, hearts, spades, clubs, and diamonds.  Each cupcake was topped with a sugar cookie, and extra cookies were scattered around the display table.  After decorating over 100 cookies and cupcakes in detail, my hamstrings are pretty darn sore, but they went over so well with everyone, especially my dad, so it was all worth a few aches and pains.

For the cookies, I used the same cookie dough and icing recipes that I used for my Super Bowl Football Cookies.  For the dice and chips, I used round and square cutters (actually, I didn't have a square cutter, so I employed a cut-out top of a Tylenol box to make a square.)  The cupcakes, also recipes previously posted on my blog, were chocolate and vanilla-orange flavors.  Enjoy! 

Chunky Spiced Applesauce

Remember when flying used to be fun?  When I was little, back when Eastern Airlines, TWA, and People's Express were still in the mix, I remember excitedly looking forward to going on a plane.  I received a set of plastic "wings" when I boarded the plane.  At some point after we had reached our cruising altitude, one of the friendly flight attendants would take me up front to meet the captain.  Best of all, I'd be served a really cool "kid's meal," complete with games and a lollipop, for lunch.  What wasn't absolutely fantastic about that?

Fast forward twenty-something years, and my definition for an "absolutely fantastic" flight has changed.  Yesterday, Eric and I flew to my parents' house in Delaware for my dad's birthday.  We chose to fly Southwest Airlines because I avoid both indirect flights and insultingly unreasonable airfares.  Cattle-call boarding procedures aside, we arrived at Philadelphia Airport on time, having experienced a 2008 version of a "pretty fantastic" flight:  Southwest didn't charge us for our TWO (gasp!) checked bags.   They served drinks and snacks for free (games and a lollipop were not options.)  The middle seat between us was empty (obviously, Eric and I do that whole "avoid eye-contact with the people in the aisle so that they don't sit in our row" thing really well.)  Security only took 45 minutes.  Yes, it was almost modern air-travel heaven. 

What was heaven, at least for me, was the large bowl of MacIntosh apples from Millburn Orchards, which was sitting on the island in my mom's kitchen when I walked through the door.   For some reason, I have a hard time finding McIntosh varietals in Las Vegas, so I had been dreaming of this quintessential Fall fruit for months.  The combination of cooler air, the hint of reds and oranges on the trees, and that big bowl of apples inspired me to make a batch of my chunky spiced applesauce (well, not immediately--we arrived at 2 a.m., and making applesauce at that time would have been a bit odd, so I held off my urge until the next day.)  I make this applesauce every year, and my mom and I always made big batches of it when I was growing up.  It's a little bit different from traditional applesauce in that it is not completely smooth, but I like it better that way.  Other than tasting deliciously sweet and tart by itself, I like to stir in into granola or use it to make applesauce muffins.  Here are my extra tips for this autumn apple treat:

• If your grocery store or orchard doesn't have McIntosh apples, you can substitute another variety.  Gala, Braeburn, and Fuji will all work nicely.  Granny Smith apples are carried pretty much everywhere, and they tart flavor is needed for this recipe, so I wouldn't recommend substituting another variety for them.
• The apple cider can be replaced with regular apple juice.
• I like to can my applesauce in mason jars and give it as gifts.  I tried home canning for the first time a few years ago, and found it to be a surprisingly easy process.  If you are interested in giving it a try, the Ball web site has step-by-step instructions, along with anything else that you might need to get started. 
• In addition to tasting great straight from the jar, homemade applesauce is wonderful to use in muffin or bread recipes, replacing some of the oil and lowering the fat content. 

Chunky Spiced Applesauce

Makes about 2 quarts

Ingredients:

2 pounds McIntosh apples, peeled and cored

2 pounds Granny Smith apples, peeled and cored

1 cup apple cider

1 cup sugar

1/4 cup brown sugar

2 tablespoons lemon juice

1 heaping teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon ground allspice

1/4 teaspoon salt

Generous pinch of cloves

Cut the McIntosh apples into 1-inch pieces.  Dice the Granny Smith apples.  Combine the apples and the cider in a large, non-reactive saucepan or pot.  Bring the mixture to a boil over medium-high heat, stirring occasionally.  Reduce the heat and boil gently for 20 minutes or until the mixture has reduced by half.

Stir in the sugar, brown sugar, lemon juice, cinnamon, cardamom, allspice, salt, and cloves.  Return the mixture to a boil, reduce the heat, and simmer for about 25 minutes or until the mixture is very thick.  There should still be some tender apple chunks remaining.

If canning, ladle the applesauce into sterilized jars and process as directed.  If refrigerating, cool the applesauce, and then ladle it into jars or containers with air-tight covers. 

Cranberry-Pear Chutney

For me, 2008 could possibly be remembered as the year of the apron.  By the end of 2007, despite that fact that I spent time in the kitchen on a daily basis, the only apron that I owned was a plain, formerly white but now stained, restaurant-style apron from a college waitressing job.  Wearing this type of apron while cooking or baking is almost pointless, as it only covers you from the waist down.  In my experience, batter and sauce only splatter on the unprotected, brand new articles of clothing, worn on the upper half of my body.  Like I said, pointless.

I must have mentioned my need for an apron often enough for both my mom and Eric to pick up on it, because I started the new year off with two beautiful Provencal-print cotton versions, which I received for Christmas.  One month later, after participating in my first cook-off, I added an off-white apron, with the Manischewitz logo splashed across the front, to my collection (I realize that I might not be the Manischewitz poster child, but I sure had a blast at their cook-off!)  I quickly learned that gifting contestants with a branded apron is de rigeur in cooking competitions, as I added designs by Martha White Cornbread, Redwood Creek Wines, Tabasco, and Food Network (they gave me two!) to the increasingly eclectic pile. 

Apron number 10 arrived yesterday in the mail, courtesy of FoodBuzz, the online food community  for which I am a featured publisher.  Since I joined, last December, the folks at FoodBuzz have really taken care of me, sending me personalized blog business cards, a "green" shopping bag, and now a fantastic FoodBuzz apron accompanied by a matching silicone spatula (a cook can never have too many of those!)  All of this is just for continuing to do what I was doing before I joined: happily blogging away about my latest cooking creation.  If only I could figure out how to make millions doing the very same thing......

Today's post is of the first recipe that I made while sporting my new FoodBuzz apron, a seasonally-appropriate Cranberry Pear Chutney.  Ironically, while this aromatic mixture simmered and spattered, not one drop landed on the apron's clean cotton surface (had I been wearing a white blouse, it would have of course stained everywhere.)   This chutney is perfect for fall, with its chunks of pear, fresh and dried cranberries, and spiced orange flavors.  It can replace cranberry sauce on your holiday table, or you can use it as a condiment for sandwiches.  I've been know to eat it straight out of the jar.  Here are some extra tips for making this autumn-inspired chutney:

• I like to use Anjou pears for this recipe, as they are a firmer variety, but Bosc or Bartlett pears work work just as well.
• If you prefer apples to pears, feel free to substitute a mixture of tart and sweet varietals for the pears.
• For a slightly different flavor, try substituting golden raisins for the dried cranberries.
• This chutney will keep for up to three weeks, tightly covered, in the refrigerator.  If you like to do your own canning, then your can place the chutney in pint or half-pint mason jars and process in a hot-water bath, seal, and label.  This canned chutney would make a great hostess gift over the holidays. 

Cranberry-Pear Chutney

Makes about 2 1/2 pints

Ingredients:

2 cups light brown sugar, packed

3/4 cup dried cranberries

1/2 cup orange juice

1/2 cup minced shallot

3 tablespoons minced, peeled fresh ginger

2 tablespoons balsamic vinegar

1 tablespoon orange zest

1/2 teaspoon ground cinnamon

1/4 teaspoon red pepper flakes

1/4 teaspoon salt

1 pound pears, peeled, cored, and diced

4 cups fresh or frozen cranberries

In a large (non-aluminum) saucepan over medium heat, combine the brown sugar, dried cranberries, orange juice, shallot, ginger, vinegar, orange zest, cinnamon, red pepper, and salt.  Stir until the sugar dissolves.  Add the pears and simmer, stirring occasionally, until the pears are very tender, about 10 minutes. 

Increase the heat to medium-high.  Add the fresh or frozen cranberries and boil, stirring frequently, until the cranberries begin to burst, 5-7 minutes.  Let  cool.      

Spoon the chutney into jars, seal, and refrigerate.