Peanut Butter and Julie

Triple Butterscotch Heart Cake (and cupcakes!)

When I was growing up, February 14th wasn't significant solely for the fact that it was Valentine's Day.  No, it was also important because it marked the day-before-my-half-birthday.  Half birthdays are a big deal to kids as a whole, but they are an even bigger deal to kids who were born during the summer, at least those who attended Stuart Country Day School of the Sacred Heart during the 80s.

In my third-grade mind, summer birthdays were a sure thing, a sure thing that I wouldn't need to go to school on my special day.  The problem was, I wouldn't get to go to school on my special day, which meant that I wouldn't get to bring cupcakes to class, and have everyone sing "Happy Birth-day dear Ju-lie!", and avoid getting called up to do word problems on the blackboard....because it was my birthday.  Teachers never made you do word problems on your birthday.  That was pretty much the only downside of a summer birthday, but it was a big enough downside to matter.

Fortunately, Sister Magnetti, our Headmistress, was aware of this majorly pressing issue.  Perhaps this was because she too had a summer birthday, and she didn't want us to suffer the way that she had suffered.  I can't say for sure.  Whatever the reason, she instated a rule that allowed any student with a summer birthday to bring cupcakes to school on their half-birthday instead.  There was even a "weekend clause":  If said student's half-birthday falls during a Saturday or Sunday, then the celebration will occur on the following Monday.  I'm telling you, this lady thought of everything.  Yeah, Sister Magnetti was pretty much the bomb....or I guess she was "rad" back then.

So Valentine's week was always a busy one for me.  Not only did I need to fill out Valentine's Day cards for all of the kids in my class, I needed to tape some little conversation hearts to each card (everyone knew that the best Valentines were the bumpy ones--they contained candy too.)  Not only did I need to make cards for my family, but I needed to locate an empty shoebox in my mom's closet, out of which I would fashion a hot pink Valentine receptacle. Well, most times the shoebox would be full, but I'd empty it.....sorry mom. 

Not only did I need to make heart-shaped sugar cookies for (ironically) my Brownie troop, I also needed to make some really yummy cupcakes to bring to school on the 15th.  I'll tell ya, the life of a third grader is nothing if not hectic.   

One year, I brought in those cupcakes that were baked in an ice cream cone, because those were de rigueur with all the hip eight-year-olds.  Unfortunately, they are also impossible to transport, with most of them tipping over by the time I arrived at school.  Other years, we just did (gasp!) boxed cake mix and sprinkles.  It's not like I was serving them to Jacques Torres.  Kids aren't really that discerning when it comes to cupcakes.

It probably won't shock you to know that I no longer celebrate my half-birthday, which usually creeps up on me.  These days, I just try to ignore it, hoping that it will go away.  On the other hand, why not still acknowledge the inevitable with a cupcake?   Or better yet, a cupcake and a cake? 

I love anything butterscotch, which is fairly obvious from the composition of this recipe.  Butterscotch cake.  Butterscotch buttercream.  Butterscotch sauce.  Yes, its trademark salty-sweet-creamy flavor is everywhere.  The recipe is incredibly rich. Try to avoid adding up all of the butter in your head--trust me, it's a lot.  My original plan was to only make the heart-shaped cake from this recipe, but I had quite a bit of batter left over, enough to make a dozen cupcakes.  Voila!  Cake for Valentine's Day.  Cupcakes for half-birthday.  You can skip the singing though.  Here are a few extra tips for making this sinful sweet for your sweetie:

• The finished cake will keep for up to two days, covered and chilled in the refrigerator.  Allow it to sit at room temperature for 30 minutes prior to serving.  The cupcakes are best eaten the day that they are prepared.
• If you don't have a heart-shaped pan, you can prepare the cake using a deep eight-inch cake pan.  You can also make a (very tall!) 9-inch cake by dividing the batter among three 9-inch cake pans.  In this case, there will not be enough batter to make cupcakes too.
• If you don't have two ovens, bake the cake first at 325F.  Then raise the temperature to 350F and bake the cupcakes.
• When preparing both the buttercream and the butterscotch sauce, be sure to stir constantly until the brown sugar has dissolved.  Otherwise, the mixtures will have a very grainy texture.
• Consider doubling the butterscotch sauce recipe.  The sauce will keep well, refrigerated, for up to one week, and it will make great ice cream sundaes!!

Triple Butterscotch Heart Cake (and cupcakes!)

Makes enough for 1 heart cake and 12 cupcakes -or- One three-layer 9-inch cake

Ingredients:

For the cake layers

2 1/2 sticks (10 ounces) butter, softened

2 1/2 cups dark brown sugar, packed

2 tablespoons canola oil

4 large eggs

2 tablespoons dark rum

1 tablespoon vanilla extract

4 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons salt

1 1/2 cups sour cream

1 1/2 cups finely chopped pecans

For the butterscotch buttercream

1 pound butter, softened

2 cups dark brown sugar, packed

1 cup heavy cream

1/2 teaspoon salt

1 tablespoons dark rum

2-2 1/2 cups confectioner's sugar

For the butterscotch sauce

3/4 cup dark brown sugar

6 tablespoons butter

1/2 cup light corn syrup

1/4 teaspoon salt

1/2 cup heavy cream

Garnish: 2 cups chopped pecan pieces, lightly toasted

Prepare the cake:  Preheat the oven to 325F degrees (if you have two ovens, preheat the other oven to 350F degrees).  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the brown sugar until light and fluffy, about 3 minutes.  Beat in th oil until well combined.  Add the eggs, one at a time, beating well after each addition and stopping to scrape down th sides of the bowl as necessary.  Beat in the rum and the vanilla.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.  Add the flour mixture to the batter in two additions, alternating with the sour cream.  Mix in the chopped pecans, and continue to beat at medium speed for one minute more.

Spray a heart-shaped baking pan with nonstick spray and line a 12-cup cupcake tin with paper liners (see notes above for other options.)  Divide the cake batter among the pan and the liners, filling th pan about 2/3 full.  Bake the cake at 325F degrees for 40-50 minutes, until it is golden brown and a cake tester inserted emerges clean.  Bake the cupcakes at 350F degrees for 18-22 minutes, until puffed and golden.  Transfer both the cake and the cupcakes to a wire rack to cool completely.

Prepare the buttercream:  Melt 8 tablespoons of the butter in a medium saucepan over medium heat until it turns deep golden brown and fragrant, about 6 minutes.  Add the brown sugar, cream, and salt, stirring constantly until the sugar dissolves.  Bring the mixture to a boil, stirring constantly, and cook for 3 minutes longer.  Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment, and beat it at high speed until the bowl feels cool to the touch, 8-10 minutes.  Beat in the rum.

With the mixer running on medium speed, add the remaining butter, one tablespoon at a time, beating until incorporated.  Continue to beat the mixture until it is smooth and creamy.  Add enough confectioner's sugar to the mixture to achieve a thick and spreadable consistency.  Cover and refrigerate until ready to use.

Prepare the sauce:  Place the brown sugar, butter, corn syrup, and salt in a medium saucepan set over medium heat.  Cook, stirring constantly, until the sugar dissolves.  Bring the mixture to a boil and cook for 2 minutes, stirring frequently.  Remove the mixture from the heat and mix in the cream.  Return the saucepan to the heat and cook for 2 minutes more; let cool to lukewarm.

Assemble the cake:  Cut the cake into 3 equal layers using a serrated knife.  Spread one of the cut sides with about 1/4 cup of th butterscotch sauce and top with a layer of buttercream.  Top with the second layer, sauce, and buttercream, followed by the final layer.  Coat the cake with a thin layer of buttercream and then refrigerate for one hour. 

Add a second thicker layer of buttercream to the top and sides of the cake, swirling decoratively on top.  Press the chopped pecans into the sides of the cake.  Chill until ready to serve.

Top the cupcakes with the remaining buttercream, using an offset spatula or a piping bag.  Drizzle the remaining butterscotch sauce over the tops of the cupcakes and sprinkle with any excess chopped pecans.

Lemon-Glazed King Cake

Most foodies have some sort of a culinary bucket list, one that is comprised of meals at their dream restaurants, ingredients that they want to try, and recipes that they want to attempt.  So what if dinner at the French Laundry costs them an entire week's salary?  It's still probably on every single list.  And in our minds, the price is totally justified because, well, because it's The French Laundry for Pete's sake!  I mean, when else will you be served nineteen courses, each one more impressive than the next, and most of which contain several ounces of truffles or gold leaf or a combination of the two?  If you calculate the cost per course, then it's really not so steep....right?

Other items on these tasty to-do lists might include adventurous foods to try, a la Anthony Bourdain.  Actually, he'd probably take one look at my list, crumble it up, and light it with his cigarette, seeing as my "adventurous" foods are probably the ones that he devours on a daily basis.  Sometimes these experiences create new favorites....other times, not so much.   I don't recommend sea urchin.  I'll just leave it at that.

Recipes that we want to attempt might include the famed Italian Timpano from the foodie flick Big Night, a four-foot tall croquembouche tower surrounded by spun sugar, or even the perfect Coq au Vin.  Some might be on the list for their Mt. Everest-like level of difficulty, while others are there "just because."  One such item that has been waiting patiently on my list is a traditional Mardi Gras King Cake.  For the past three years of writing this blog, I have intended to create one of these cakes for a Mardi Gras-themed post, but every year the holiday manages to sneak up on me, and my opportunity is gone.  It must be all of that culinary hubbub associated with the Super Bowl that leaves poor, unappreciated Mardi Gras without a blog post to call its own.

BUT NOT THIS YEAR!!!  Geaux Saints!!  Who dat foodie posting a combined Super Bowl/Mardi Gras recipe?  (Yeah, it's me.)

Disclaimer:  Being a Patriots fan, I'm actually impartial to the outcome of the game, but the New Orleans tie-in was perfectly timed for this post, so I snagged the opportunity.

I was originally going to attempt to be extra clever and creative with this post by taking the concept of a King Cake and turning it into something else, such as "King Cake Eclairs."   Then I decided that some foods are just not meant to be messed with, especially ones that hail from a city as steeped in tradition as New Orleans.  I mean, I wouldn't want some strange voodoo hex to be placed upon me as a result of a "New and Improved King CUP-Cakes!!" post.  No, I'll just stick with the original, thank you very much.

That said, I did throw in a few culinary twists and turns that still maintained the integrity of the time-honored King Cake while, as Paula Abdul would say, making it my own.  I decided to perk up the dough by adding orange zest, cinnamon, and the under-appreciated spice cardamom.  Rather than coat the cake with a flavorless powdered sugar glaze, I opted for an easy tart lemon option, which made a world of difference in the flavor department.  Perhaps you can serve this at your Big Game party for a little half time treat.  Whoever gets the slice with the almond in it gets to clean up afterward.  Laissez les bons temps rouler! Here are a few extra tips for making this mah-velous Mardi Gras treat:

• The dough can be started one day in advance.  Once the dough has risen the initial hour, it can be refrigerated for up to 24 hours, covered.
• The cake is definitely best eaten within one day of preparation, ideally the same day that it is prepared.  Be sure to keep it tightly wrapped in plastic wrap at room temperature to prevent it from drying out.
• Feel free to play around with the filling recipe, depending on what you have on hand.  Finely chopped almonds or pecans, candied citron, dried cranberries or cherries, and raisins are all good options.
• Instead of braiding the dough, you can also roll it up jelly-roll style.  After rolling the dough to the 24X10-inch rectangle, brush it with the melted butter and sprinkle the filling on top.  Tightly roll the dough and then bring the ends of the roll together, pinching to seal.

Lemon-Glazed King Cake

Makes one cake (12-16 servings)

Ingredients:

For the dough

1/2 cup whole milk

2 1/4 teaspoons active dry yeast

1/3 cup plus 1 teaspoon sugar

3 1/2 cups flour

6 ounces butter, softened

4 large eggs

Zest from one orange

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon salt

For the filling

3 tablespoons butter, melted

1/3 cup light brown sugar

1 tablespoon ground cinnamon

1 whole almond or large dried bean

For the glaze

2 large egg whites

1 pound confectioner's sugar

2 tablespoons light corn syrup

1/4 teaspoon pure vanilla extract

2 tablespoons fresh lemon juice

Green, yellow/gold, and purple decorative sugars

Prepare the dough: In a small saucepan, heat the milk to about 110F degrees.  Pour the milk into a small bowl and sprinkle the yeast over the surface.  Add 1 teaspoon of the sugar and stir to combine.  Set the mixture aside until the yeast is foamy, 10 minutes.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the remaining sugar until light and fluffy, 2-3 minutes.  Add the yeast mixture and mix for 1 minute.  Add an egg and mix thoroughly; follow with a third of the flour.  Repeat with the remaining eggs and flour.  Add the orange zest, cinnamon, cardamom, and salt, and continue to mix on low speed for 7-8 minutes, until the dough is smooth, shiny, and elastic, and it starts to pull away from the sides of the bowl.  If the dough is too soft, add up to 1/2 cup of flour.

Scrape the dough from the bowl and lightly knead to form into a ball.  Butter or oil the inside of a medium size bowl and transfer the dough to the bowl, turning to coat with the butter.  Cover with plastic wrap and set in a warm spot to rise for 1 hour, or until doubled in bulk.

When the dough has risen, turn it out of the bowl, punch it down, and knead it lightly to form a ball.  Put the dough back in the bowl, cover, and refrigerate for 2 hours. 

Form the cake:  Flour a clean work surface.  Roll the dough into a 10 by 20-inch rectangle, keeping the thickness consistent throughout.  Cut the dough lengthwise into 3 strips.  Paint each strip of the dough with the melted butter, leaving a 1/2-inch border clean along the length of each strip.  Reserve any leftover butter.  Sprinkle the strips with the brown sugar and cinnamon.

Line a large baking sheet with parchment paper.  Fold each strip over lengthwise toward the clean edges to enclose the cinnamon sugar, and pinch the seam to seal the dough closed.  Snugly braid the three pieces together.  Transfer the braid to the baking sheet and form the braid into a wreath, pressing the ends together.  Cover the wreath with a clean towel and set aside to rise for 40 minutes.  Preheat the oven to 350F degrees.

Brush the cake with the reserved melted butter and bake for 18 minutes, until golden brown.  Cover the cake loosely with foil and continue to bake for 20-25 minutes more, until baked through.  Keep the cake on the baking sheet and allow to cool completely.  After the cake has cooled, carefully tuck the almond into the underside of the cake.

Prepare the glaze:  Place the egg whites and the confectioner's sugar in the bowl of an electric mixer fitted with the paddle attachment.  Mix on low speed until combined.  Add the corn syrup, vanilla, and lemon juice, and continue to mix until smooth, adding more lemon juice if necessary to achieve your desired glaze consistency.

Drizzle the glaze over the cake, spreading with an offset spatula to coat.  Cover with alternating colored sugars, and allow to set before serving.

Chocolate Baby Block Cake with White Chocolate Buttercream

As my Sunday gift to you, there will be no typically long-winded post to accompany my photos today (collective sigh of relief.)  You work hard enough as it is, so trying to figure out what on earth my ramblings have to do with the recipe title is probably the last thing that you need.

This cake was one that I made yesterday for a friend's baby shower.  The hostess had asked for non-fondant baby blocks, and the rest was up to me.  Those of you who have worked with fondant know that while it is definitely less forgiving and more expensive than buttercream, it also has a much cleaner finished look.  So my challenge was to create several small block layer cakes that had uniform sides and that did not resemble the leaning tower of Pisa.  This is much easier to do during the cooler winter months in Las Vegas, when the buttercream remains nice and thick.  During the summer?  Fuhgeddaboudit.

I used three half-sheet pans, which contained a double recipe of my favorite chocolate cake, for this project.   After searching my entire house for the perfect square-shaped object with which I could trace the block layers, I finally settled on sheets of paper from my new Dog-A-Day calendar, which measured just over 5-inches per side (laminated.)  Each half-sheet pan produced six squares, but I found that I only needed five squares per block when they were layered with the white chocolate buttercream.   No, the blocks didn't end up being perfectly even, but they were close enough.

To decorate the blocks, I enlisted the help of a few cookie cutters from my collection: A, B, C, 1,2,3, baby onesie, baby bottle, and Mr. Duck.  I found that piping on an outline yields a much better result than when I (foolishly) attempt to do it freehand.  And yes, that object on top of the "C" block is supposed to be a baby bottle.  That one didn't turn out exactly as I had planned, but it was still remotely recognizable. 

I also decided to adorn the almost-too-large-to-fit-in-my-car fabric-covered board with some simple decorated sugar cookies, since the finished blocks were looking a bit lonely.  After cutting out the I-T-S-A-B-O-Y letters, along with a few other shapes, I discarded the excess dough.  Not until I positioned the letters on the board did I realize that (D'OH!) I needed an apostrophe for the I-T-S.  Out of desperation, I unwrapped a blue raspberry Jolly Rancher (we always have Jolly Ranchers in our pantry), and turned it into punctuation.

Overall, I was pretty happy with the results.  Yes, the blocks could have been more square.  The buttercream could have been smoother.  The bottle could have looked less like the Empire State Building, and more like a bottle.  But hey--those are all things to strive for next time around.  At least I didn't trip carrying the board into the shower.  That was the biggest accomplishment of all :)

Rich Brownie Cupcakes with Candy Cane Buttercream

Well, apparently that last post took a lot outta me.  It did take me something like a bazillion hours (roughly) to put together, so a brief blogging hiatus would be expected.  But here I am, a full two weeks later, writing my next post.  Where-oh-where did the time go? 

To be fair, I've had quite a bit going on.  In addition to the card-sending, house-decorating, and gift-shopping activities that generally come along with the holidays, we hosted visitors for 5 days at our home.  Eric just completed his third go-round in the oh-so-hip sounding Las Vegas Rock 'n Roll Marathon, and his parents were in town for the occasion.  Well, to clarify, his mom ran the marathon too.  I know. Impressive.

In fact, as of now, I think that I have the clear distinction of being the only family member on Eric's side who has never run a marathon.  His dad ran a little race called the Boston Marathon a few years back.  His sister has run in her fair share of 26.2 milers too.  He has a cousin who is a triathlete, not to be confused with the cousin who is a Marine or the one who was once sponsored by a running shoe company. Sheesh! I'm surprised that I wasn't required to run timed sprints before Eric was permitted to marry me :)  

I would love to be able to run a marathon, or even a half, but I've never been much of a long distance runner.  That whole training-in-Las Vegas-in-115 degree-heat thing is kind of daunting too. Who knows though?  Stranger things have happened.  Not many, but a few.  I do love the idea of being able to eat whatever I want and not gain an ounce during training though.....hmmmmm.

The night before the marathon, we hosted a big carbo-loading dinner at our home, complete with lasagna, bread, and the works.  When the conversation turned to marathon running war stories, most of which ended with "Well, I blew out my knee as a result and never ran again.....But good luck tomorrow, guys!", I happily excused myself to get dessert ready.

We haven't done much holiday entertaining this year, so I was happy to have an audience for my latest cupcake creation.  Chocolate is always a safe bet with a crowd, but I wanted to try something a bit different from my usual chocolate cupcake.  I figured that, since the runners would be burning something like 5500 calories the next day, they could afford to eat something more indulgent.  The base of this cupcake is similar to a fudgy brownie, meant to be slightly undercooked.  The minty buttercream is not only festive, but it provides a nice refreshing contrast to the rich brownie.  I believe that it was this cupcake that helped Eric to shave 20 minutes off of last year's marathon time.  You're welcome sweetie! Here are a few extra tips for making these minty-chocolate treats:

• As noted below, the brownie cupcakes are meant to be fudgy as opposed to cakey.  An inserted toothpick should still emerge with a few moist crumbs attached.  The cupcakes are also great served after chilling for a few hours, but add the frosting after chilling.
• To create the red and white candy cane "swirls", as seen in the photos, you will need red food coloring, a piping bag, a small paint brush, and a large star tip for piping.  Dip the paint brush into the food coloring, and paint a stripe on the inside of the piping bag, running from the bottom to the top.  Paint three more stripes, so that you have one on each quadrant of the piping bag.  Carefully place the buttercream into the bag, trying not to disturb the stripes.  Pipe the buttercream in swirls onto the cupcakes.
• An alternative to topping the cupcakes with peppermint candies would be to add brownie cut-outs, such as the one in the photo at the top.  When filling the cupcake liners with the batter, reserve enough batter to make about a 1/2-inch layer in a small, foil-lined baking pan.  Bake this layer along with the cupcakes and allow to cool (chilling for several hours helps too.)  Using small cookie cutters, cut shapes from this layer and place them on top of the buttercream.

Rich Brownie Cupcakes with Candy Cane Buttercream

Makes about 24 cupcakes

For the cupcakes

10 ounces butter

12 ounces bittersweet chocolate, coarsely chopped

6 large eggs

3 cups sugar

1 teaspoon pure vanilla extract

1 1/2 cups cake flour

1 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground cinnamon (optional)

For the Candy Cane Buttercream

12 ounces butter, softened

4 1/2 cups confectioner's sugar

1/4 teaspoon salt

8 ounces white chocolate, melted and cooled to lukewarm

3-4 tablespoons heavy cream

1-2 teaspoons peppermint extract

Red food coloring (optional)

Peppermint candies

Prepare the cupcakes:  Preheat the oven to 350F degrees.  Line two 12-cup cupcake tins with paper liners.  In a medium saucepan set over medium-low heat, melt the butter and the chocolate, stirring frequently.  Transfer the chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment.

With the mixer on medium speed, add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary after each addition.  Beat in the sugar until the mixture is thick and smooth.  Beat in the vanilla.

Sift together the flour, cocoa, baking powder, salt, and cinnamon into a medium bowl.  Add the cocoa mixture to the batter, beating on low speed until combined.  Scoop the batter into the lined cupcake tins, filling each cup about 2/3 full.

Bake the cupcakes for 22-26 minutes, until the tops are puffed and firm and a toothpick inserted into the center emerges with moist crumbs attached (it should not be completely clean--the brownies are meant to be fudgy.)  Let the cupcakes cool for 10 minutes in the pan and then transfer them to a wire rack to cool completely.

Prepare the buttercream:  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the confectioner's sugar and salt until light and fluffy.  Beat in the cooled white chocolate until well combined.  Add enough of the heavy cream until the buttercream reaches your desired consistency for piping or spreading and beat on high speed for 1 minute more.  Beat in 1-2 teaspoons peppermint extract (depending on how strong you want the peppermint flavor to be.)  Color with red food coloring, if desired.

Pipe or spread the buttercream decoratively onto the cupcakes and top with a peppermint candy or crushed peppermint candies (for extra decorating suggestions, see the tips above.)

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.

 

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.

Whole Wheat Pumpkin-Praline Cinnamon Rolls

I know that weekends are designed to include a good amount of relaxing, whether you're going to a leisurely brunch or planted on the couch watching the Patriots massacre whichever team they happen to be playing that week.  Speaking of the Patriots, have I ever mentioned that I once met Tom Brady?  I'm almost certain that I have, as I try to work the subject into as many conversations as possible (like now.)  It was the year after his first Super Bowl win and, ironically, I had no idea who he was.  I met him at a movie premiere after-party that I was attending with my brother, and the three of us chatted for maybe 5 minutes.  Nice guy.  Decent looking too. 

Julie to Jay (brother):  "Who was that again?"

Jay (incredulously) to Julie: "Uh, seriously? Tom Brady.  He's the new quarterback for the Patriots.  Where the heck have you been?  You're embarrassing."

Julie in the corner, bragging on her cellphone to her new husband, a life-long Patriots fan:  "You'll never guess who I just met....."

Today, of course, I'm a loyal Patriots supporter, especially since I've got a buddy on the team and all.  I'm so glad that he's found himself a nice, marginally attractive girl.  I was getting very concerned that he was hung up on me.    

So now that I've gotten completely off target, I'll go back to my original point (and I did have one.)  Despite the fact that you are supposed to kick back and be idle for at least part of the weekend, I'm just no good at it.  Trust me, I've tried, and I acknowledge the fact that my inability to sit still can become very annoying.  If I'm on the couch "watching" something, I'm also writing, reading, sorting, stacking.....you get the idea.  I'll also spend at least a few hours in the kitchen each day, either working on a new recipe or trying one for the stacks of magazines and cookbooks that I've dog-eared (at this rate, I'll need to live to at least 175 in order to attempt them all.)

During the fall and winter seasons, I tend to spend an above average amount of time in the kitchen.  There are just so many wonderful seasonal ingredients to experiment with, and there are oodles of baking-appropriate occasions.  I never get it all done, so my stack of ideas from one season generally carries over to the following year.  My Sunday strategy is to bake first, clean second (yes mom, I do clean on occasion.)  That way, not only can I get rid of that layer of flour that has inevitably coated my kitchen counter, but the house smells fantastic while I proceed with the drudgery.  It makes even housework seem a bit sweeter.

These surprisingly easy pumpkin cinnamon rolls did the trick yesterday afternoon.  Not only was there a buttery-yeasty smell of baking bread throughout the house, but a sweet brown sugar and spice one as well.  Who needs Yankee Candles?  I decided to use a combination of whole wheat and regular flours, so that the rolls would be a bit healthier and the texture would have a bit more "personality."  You can certainly use all regular flour if desired.  My BFF Tom Brady would love these--I just know it.  Here are my extra tips for preparing these sweet pumpkin treats:

• You can use fresh or canned pumpkin puree for this recipe; however, I have found that fresh puree can be a bit watery, so be sure to drain it first.
• If you don't own an electric mixer with a dough hook, then simply transfer the dough to a lightly floured work surface and knead it for 6-8 minutes, until it is smooth and elastic.
• Whenever I need to set dough aside in a warm place to rise, I place it in a warmed oven.  I turn the oven on for a few minutes prior to the rising process, and then I turn it off just before placing the bowl in the oven (don't forget to turn it off or you will have a mess!!!)
• You can replace the cinnamon, ginger, and cloves with 1 teaspoon pumpkin pie spice.
• Feel free to add dried cranberries, figs, apricots, or golden raisins to the filling mixture.  You can also top the rolls with a glaze.  I was going to do this, but I was out of confectioner's sugar....

Pumpkin-Praline Cinnamon Rolls

Makes about 28

Ingredients:

2 1/4 teaspoons active dry yeast

3/4 cups whole milk, warmed to about 110F degrees

2 cups pumpkin puree

6 ounces butter, melted

Zest of one orange

1/2 cup sugar

1 large egg

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1 teaspoon salt

5 cups whole wheat flour

2-3 cups flour

For the topping and filling

6 ounces butter, melted

2 cups golden brown sugar, divided

1 cup chopped pecans

1 teaspoon ground cinnamon

In a small bowl, combine the yeast and water; stir to mix.  Let the mixture stand for 5 minutes or until foamy.

In the bowl of an electric mixer fitted with the paddle attachment, combine the pumpkin with the melted butter, orange zest, and sugar at medium speed.  Add the egg, spices, and salt, and mix to combine.  Add the yeast mixture, beating until thoroughly incorporated.

Gradually add the whole wheat flour, beating until smooth after each addition.  Add enough of the remaining flour to make a soft dough.

Switch to the dough hook and mix on medium speed for 3-4 minutes, adding flour by the tablespoon if the dough sticks to the sides of the bowl, until the dough is smooth and elastic.  Place the dough in a lightly greased bowl, turning to coat.  Cover the bowl and let stand in a warm place for 1 hour, or until doubled in size.

Spray two 10-inch round cake pans with nonstick baking spray.  Pour 1/4 cup of the melted butter into each of the pans.  Sprinkle each pan evenly with 1/2 cup of the brown sugar.  In a small bowl, combine the rest of the brown sugar, pecans, and cinnamon; stir to mix. 

When the dough has risen, turn it out onto a lightly floured clean work surface and divide it in half.  Roll one piece out to a 17 X 12-inch rectangle.  Brush the surface with 2 tablespoons of the remaining melted butter.  Sprinkle the surface with half of the pecan mixture, leaving a 1-inch border on the long side of the dough.  Roll up the dough jelly-roll style, starting at a long side and pressing the edge to seal.  Using a sharp knife, cut the roll into 1-inch sections.  Place the sections in one of the prepared baking pans and repeat the procedure with the remaining dough and topping.

Cover the baking pans and let the rolls rise in a warm place for 1 hour or until doubled in size.

Preheat the oven to 350F degrees.  Bake the rolls for 20-22 minutes, until lightly browned.  Let the rolls cool for 5 minutes and then invert the pans onto serving dished.  Serve warm.