Day 114 - PB & Fluff Brownies

We received our order of Marshmallow Fluff yesterday.
Woo Hoo!
12 TUBS of the stuff!
My son's excited because he knows there won't be a shortage for quite some time.

So, between being inspired by our old favorite, the Fluffernutter, and my middle daughter' request for something chocolate, I decided to combine (hopefully) the two.
I'm not making any promises, but here goes...

PB & Fluff Brownies

½ cup creamy peanut butter
6 tablespoons butter
1½ cups Marshmallow Fluff
2 oz. (2 1-oz squares) unsweetened chocolate
1 cup sugar
1 egg
1/8 teaspoon salt
½ cup flour
1 teaspoon vanilla

Preheat oven to 300ºF.
Butter and flour an 8-inch square baking dish.
Combine 2 tablespoons butter and peanut butter in a small saucepan.  Heat contents over low heat and stir until well combined and butter is completely melted.
Place marshmallow fluff in a mixing bowl.  Add butter/peanut butter mixture and mix until completely incorporated; set aside.

In a saucepan over low heat, melt the chocolate and remaining 4 tablespoons of butter.  Mix well.
Remove from heat and stir in the sugar, egg, salt, flour and vanilla; pour half of the brownie mixture into the baking dish.  Spread so that the whole bottom of the dish is completely covered.

The white stuff around the edges is the butter/flour spray I used.

Place approximately 9 dollops of peanut butter/fluff mixture on top of brownie layer.  Spreading gently, cover entire layer of chocolate.
Again, using dollops, place the remaining brownie mixture on top of the pb/fluff.  Spread gently so that the batter touches all edges of the pan.
Run a knife through the brownies to somewhat combine layers.

Place baking dish in oven and bake for 50 minutes.

These once again proved to me that I am better at this point following recipes instead of creating them.
Don't get me wrong, these were still good, but didn't bake  and resemble that picture I had in my head.
You know, the perfect picture that I was going to submit to Tastespotting.
No, not today.
So here's the story.  I baked these for 35 minutes at 300, took them out of the oven and let them cool completely (about 1/2 hour).  Seeing that they were extremely mushy (probably due to the amount of butter and relatively low baking temperature - those are my guesses and I'm stickin' to it), I decided to bake them again at 300 for another 15 minutes.
I didn't want them to get burnt, so 15 minutes was my time limit.
Almost success.
These were VERY rich and reminded me more of fudge than a brownie.  They were a little caky on the top, but waaaaayyyyyyyyyy moist on the bottom.
The taste of peanut butter was definitely present, but as with the     I think the marshmallow fluff was just completely SUCKED into the brownie batter because I couldn't see it as a separate layer.  But then again, oh yeah, I ran a knife through the final product to "kind of mix them" together.
Ah well, my job here is not done.
Whoops, I almost left without rating these.
I rate everything that I bake on a scale of 1-4 with a 4 being the best.  Based on a variety of input from the peanut gallery, these brownies earned 3 brownies.
No, not brownies, haha, rolling pins!  They earned 3 rolling pins!
Happy baking!

Day 109 - Corn Flake Chicken

Wow, I have really nothing to say.  That must be a first.  I won't bore you with my health.  I'm tired of talking about it and thinking about it just makes me exhausted.  I'll sum it up and say, I'm better, not perfect, but better.
Thank you.


Corn Flake Chicken - serves 4

4 boneless, skinless chicken breasts
4 tablespoons butter, melted
5 cups corn flakes
1½ teaspoons dried parsley
½ teaspoon thyme
1 egg
1 cup milk
1 cup flour
½ teaspoon salt
¼ teaspoon fresh ground pepper

Preheat oven to 375ºF.
Prepare a 9 X 13-inch baking dish with cooking spray.
Combine corn flakes, parsley, and thyme in a large plastic bag.  Crush cornflakes until they are small crumbs.  (This is something I would have the kids do when they were little.  They loved it and were able to help me with dinner.  As teenagers, no one wanted to help me tonight.  Go figure.)  Transfer crumbs to plate.
Combine egg and milk in a medium bowl and mix together.
Whisk in flour, salt and ground pepper.
Place one chicken breast in milk/flour mixture, cover completely.

Put chicken in plate of cornflake crumbs.  Coat both sides of chicken.

Place in baking dish in single layer.

Repeat with remaining pieces.
Using a spoon, drip melted butter evenly over chicken.
Bake for 30 minutes.

The family likes this dish.  I rate everything that I bake on a scale of 1-4 with 4 being the best and everyone thought this earned 3 rolling pins.  It's especially good with cranberry sauce served on the side.  I've also substituted potato chips for corn flakes, but of course, the corn flake version is a little healthier.
Happy baking!

Day 98 -Cinnamon Applesauce Cookies

Here I sit, typing my post, enjoying my Mike's Classic Margarita.  It is Cinco De Mayo after all even though I didn't bake anything Mexican.  Just pretend the Chicken Enchiladas were baked today and today's applesauce cookies were done the other day.  And I'll have another Margarita!

I adapted this recipe from The Fannie Farmer Cookbook Thirteenth Edition, p.616; author, Marion Cunningham; publisher, Alfred A. Knopf, Inc., a division of Random House, Inc.; ISBN 0-394-56788-9.

Cinnamon Applesauce Cookies

¼ pound butter
½ cup brown sugar
½ cup granulated sugar
1 egg
1 cup cinnamon applesauce
2 cups flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
1 teaspoon freshly grated nutmeg
½ teaspoon cloves
1 cup raisins

Preheat the oven to 375ºF.
Grease the cookie sheets or cover with parchment paper.
Cream the butter and add the two sugars, beating until light.
Stir in the egg and the applesauce.

Mix together the flour, baking soda, salt, cinnamon, nutmeg, and cloves and add to the first mixture, beating until smooth.
Add the raisins.

Arrange by spoonfuls on the cookie sheets.

Bake for 5-7 minutes or until lightly browned.

Ok, don't do what I did and not grease or put parchment on the cookie sheets or the cookies will stick.  Trust me.



These cookies were good!  On a scale of 1-4 with 4 being the best, these applesauce cookies earn 3 rolling pins.  They were nicely spiced and soft and chewy.  I like chewy.

I used a large soup spoon to put them onto the cookie sheets - my recommendation would be to use a tablespoon as they will spread, but big cookies are good, too.  Just make sure you leave enough space in between them.

The 100th post is just a few days away!!  This is very exciting.  There will be a giveaway on that day, so read, read, READ!!

Happy baking!

Day 94 -Macaroni and Cheese

Macaroni - the darker of the two is a fortified pasta with multi-grains and Omega 3's. 
I used ¼ lb. of each.

TA DA!
Change is good, right?
I thought we needed to update the blog, make it a little cleaner and easier to read. 
Besides, I didn't know what the birds in the upper right hand corner had to do with baking anyway.  Unless it was the egg commonality. 
Yeah, no birds.
I'd love your feedback - let me know what you think!  I can take criticism, too.
I understand, some people don't like change and may have a hard time with it.  (I already am every time I click on to see it, it freaks me out just a little bit 'cause I've forgotten that I've done it.)
And don't worry, I won't go changing it every 90 days either.

I had some time on my hands today and as I was hanging Mr. 365's shirts in the closet, I decided to arrange them in order of color.
Is that weird? 
It's something I've always secretly wanted to do.
Like wanting to swing on a trapeze and then do a somersault in the air.
Seriously.
And then after they were all neatly arranged by color, I gathered the sleeves of the shirts as I was taught to do early on in retail, so that they would all fall the same way and be "just so".
Anal retentive, I know.
But with some things, that's just the way I am.

It's gotten so that I've been having to do a search on my own blog now to see if I've already made the recipe or some form of it.
90+ recipes and no duplications. 
We need to make it 365, and so the challenge continues!

Baked Macaroni & Cheese adapted from The Fannie Farmer Cookbook, Thirteenth Edition, pp. 274, 333; author, Marion Cunningham; publisher, Alfred A. Knopf, Inc., a division of Random House, Inc.; ISBN 0-394-56788-9.

Macaroni & Cheese - serves four
Preheat oven to 375ºF.
Butter a 8 X 8" square baking dish; set aside.

½ pound elbow macaroni, cooked
2 cups cheese sauce (follows)
½ cup finely shredded Colby/Cheddar Cheese(Mexican Cheese)
¼ cup grated Gruyere cheese
½ cup freshly made buttered breadcrumbs (follows)

Cheese Sauce
2 tablespoons butter
2 tablespoons flour
1¼ cups milk, heated
½ cup finely shredded Colby/Cheddar Cheese (Mexican Cheese)
salt
freshly ground pepper
As the pasta is cooking, melt the butter in a heavy bottomed saucepan.  Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown - about 2 minutes.

 Add the hot milk, continuing to stir as the sauce thickens.  Bring to a boil.  Add salt and pepper to taste. 

Lower the heat and stir in the Colby/Cheddar.  Cook for 2 minutes more, stirring constantly.  Remove from heat.

Buttered Bread Crumbs
2 tablespoons butter
½ cup Italian style bread crumbs
½ cup grated Parmesan cheese
Melt butter in a small saucepan.  Add bread crumbs and Parmesan cheese.  Mix well.  Remove from heat.  Set aside.

Put the cooked macaroni into a large bowl and pour the cheese sauce over it.  Add the Gruyere cheese.

 Mix gently with a fork. 

Turn out into the baking dish.
Sprinkle the shredded Colby/Cheddar over the top and spread the breadcrumbs over the cheese.

Bake, uncovered, for 30 minutes or until the top is golden and the sauce is bubbling.

Every day I rate what I bake on a scale of 1-4 with 4 being the best.  Over dinner, the family decided that this macaroni and cheese earned 3 rolling pins.
We really liked the addition of the Gruyere cheese, but thought it could have used ½ cup more cheddar in the sauce with another ¼ cup of milk.  The family wanted it cheesier.  Also, next time I would not use the fine bread crumbs - too gritty, and too much - or I would only use ¼ cup.  I would really prefer to use cubed bread slices like we did when we made mac. and cheese in 8th grade Home Ec.
Next time.
This is a keeper, I just think it needs these modifications.
Remember, the 100th day post is coming up and with that will be a giveaway, so keep reading!
Happy baking!

Day 91 - Spinach, Bacon & Gruyère Quiche




Mmmmm...dinner.
Boys may not eat cookies, but real men eat quiche, right?
I have to say, my husband has never been a "fan of quiche", but the kids have consistently loved it.  It's been a few years since I've made it, so I cleaned out the cobwebs in my head to access the recipe in my brain.  I also made it tonight because I needed to make dinner and today's recipe for the blog.  There's still a couple leftover chicken enchiladas in the fridge anyway if this doesn't turn out and pecan pie for dessert.
Please note that you may want to read through this whole post and decide what oven temp. would work best for you.  After 8 hours of baking (ok, I grossly exaggerate, but it was taking FOREVER), the quiche still wasn't setting.  Read on and then talk amongst yourselves.  The topic:  oven temperature settings to ensure that you will be having quiche for dinner and not breakfast the next morning. 

Spinach, Bacon & Gruyere Quiche

I used the Fannie Farmer Cookbook Thirteenth Edition for the crust, p. 639; author, Marion Cunningham; publisher, Alfred A. Knopf, Inc., a division of Random House, Inc.; ISBN 0-394-56788-9.


Pastry Shell - 9-inch pie shell
     1½ cup flour
     ¼ teaspoon salt
     ½ cup shortening
     ¼ teaspoon dried dill
     3-4 tablespoons cold water (I ended up using about 7)
 
Preheat the oven to 450ºF. 
Mix the flour and salt.  Cut in the shortening with a pastry blender or two knives.  Combine lightly only until the mixture resembles coarse meal or very tiny peas:  its texture will be uniform, but will contain crumbs and small bits and pieces.  Add dill seasoning.  Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently together.  Roll the dough out 2 inches larger than the pie pan.  Fit it loosely, but firmly into the pan.  Crimp or flute the edges.
Cover with a double lining of tin foil and bake for 8 minutes.  Uncover and bake for 8 minutes more or until crust is set and dry. 
Decrease oven temperature to 325ºF.
(After the uncovered 8 minutes, the bottom of the crust was bubbly and still moist.  I lined it with parchment and poured rice into it to add weight.  Doing this added another 10 minutes to the baking time.)  Notice I also pricked the crust, completely forgetting that I wasn't supposed to do that.  Ah well, it's just too difficult to fill in all those tiny holes...

The Filling

4 slices bacon

½ cup chopped onion

1 large garlic clove, minced

1 8oz. bag fresh spinach, chopped (I suggest taking it out of the bag first ;-) )

1 cup shredded Gruyere cheese

4 eggs, beaten

1½ cups milk

1 tablespoon flour

¼ teaspoon salt

 freshly ground pepper to taste

In a large skillet over medium high heat, cook bacon.  Once cooked, set aside to drain on plate lined with a paper towel, and crumble when cooled.

With at least one tablespoon of bacon drippings in skillet, saute onion and garlic for about 3-4 minutes until softened, making sure burner light doesn't go out or you'll be wondering why it is taking so long to cook.  Yeah.

Add chopped spinach to skillet.

Saute until well wilted (well wilted?  wilted well?), until it decreases sufficiently in pan, about 5-7 minutes.  Remove from heat and set aside to cool slightly.

In a small bowl, combine Gruyere cheese and flour.  Mix until cheese is thoroughly coated.  Set aside.
In a large bowl, beat eggs.  Add milk, salt, pepper, crumbled bacon, and cheese/flour mixture.  Mix well.

Add spinach mixture from skillet to large bowl.  Mix well.  Pour into pie crust.

Ok, this is where you come in.  YOU are now allowed to make an executive decision.  The topic was temperature for the oven so you could eat your quiche at a decent hour for dinner.  What's the verdict?

Here's what I did which I don't think I'd recommend:

The oven was at 325ºF, and after the consulting numerous cookbooks on baking times at that temperature, they all suggested that a quiche (with added ingredients such as bacon, or spinach, or cheese) would take about 45-50 minutes until it was set and a knife inserted into the center comes out clean. 

UN-UNH.

So, I increased the oven temperature to 350ºF and baked it for another 15 minutes.  The edges were starting to puff up and look set, but the knife in the middle came out wet.  Another 15 minutes at 350ºF and maybe a couple minutes more were needed before it was sufficiently baked through.  Totally frustrating!  Fortunately the hungry masses were patient and I was able to temporarily satiate their hunger with sweet potato fries before the quiche emerged form the oven. 

So total baking time: 325ºF for 50 minutes, then 350ºF for 30+ minutes.

Well, I guess it is true, good things come to those who wait.  My husband even liked it this time!  The kids weren't thrilled with the way I had changed it.  I used to use cheddar/Colby cheese and used ½ of a thawed box of frozen spinach that I didn't saute.  I wanted to be different tonight.  I also used a store bought pie crust in the past.  I REALLY liked the taste of the Gruyere.  I had never had it before.  I think I will have to use it again.

I don't think the crust needed the addition of the dill.  Too many flavors and I could only taste it when I was eating the crust without the quiche.

I use a rating system of 1-4 with 4 being the best and this quiche earned 3 rolling pins. 

Happy baking!

Day 90 - Cinnamon Sugar Cookies

I saw these GORGEOUS cookies on Amanda's website, i am baker.  She does absolutely beautiful work and inspired me to decorate some today. My intention was to bake some cookies and decorate them in baseballs and with my son's school logo for today's playoff baseball game.  It could be their last or they could advance, who knows?  So, regardless of the outcome, my plan was to bring cookies.
Who doesn't like a good cookie, especially a nicely decorated one?
"Boys don't like cookies."
Was what I heard when my husband came home from work and asked what I was doing.
Really?
Hm.
What the heck does THAT mean?!  Boys don't like cookies?
Time was passing pretty quickly this afternoon and between some errands and going to the baseball game, I wasn't going to have time to decorate the cookies anyway - scratch the cookies for the game.  I come home from one errand and who's sitting in his recliner eating a cookie?
"What are you doing?"
In the best little boy voice he can muster, "I'm havin' a cookie," replies Mr. 365.
"How many have you had?"
Still using that voice, "I wasn't sure if they were gonna be good or not, so I picked a number and that's how many I got."
I'm over at the counter, "1, 2, 3...you had 5 cookies???!!" These are not small cookies.
"Yup, they're good!"
I'm sure.  For a "boy" who doesn't like cookies. Hmpf.
He later explained that, "guys don't want to eat cookies after a game.  What do you think Big Papi feels like having after he hits a walk-off home run, a cookie?  NAAHHHH!"  Ok, I get it.
But you could have expanded your answer the first time!
I finished frosting after we came home from the game. 

But can I tell you because I really do need to boast - just a little bit?
The team won their game and my son played the game of his life.  He's first in the line-up and for his first at bat, he hit an in the park home run.  I don't know if I've ever seen him run so fast around third base!  It was SO cool!  He's running, and I'm screaming, "Run. Run!!!"  Not that my yelling made him go any faster.
He made a great defensive play later and then was able to knock in the winning run. 
It was wonderful because he's struggled this year and has decided after many years of baseball that this season will be his last.  He's decided to play volleyball in high school and both sports are in the spring here.  So, this is kind of his last hurrah.  I was really very excited for him, and even Mr. Cookie told him he'd done a great job playing a perfect game and gave him a hug.  I love my life!
At dinner, even my son agreed that his teammates wouldn't have wanted cookies after the game.  Oh, well.

I adapted this from the Fannie Farmer Cookbook, p. 612; author, Marion Cunningham; publisher, Alfred A. Knopf, Inc.; ISBN 0-394-56788-9.

Cinnamon Sugar Cookies - made 26 cookies

¼ pound butter (1 stick)
¾ cup sugar
1 egg
½ teaspoon vanilla
1 tablespoon milk
¼ teaspoon cinnamon
1 ½ cups flour, approximately (Note: only enough so that it can be rolled without being sticky. I used an additional 3 tablespoons after the 1 ½ cups)
1/8 teaspoon salt
¼ teaspoon baking powder

Preheat the oven to 350ºF.
Cream the butter, then gradually add the sugar, beating until light.
Add the egg, vanilla, cinnamon, and milk and beat thoroughly.

Mix the flour, salt, and baking powder together, add to the first mixture, and blend well.

Roll ¼ inch thick and cut into 3-inch circles.

                                    

Bake on cookie sheets lined with parchment paper and bake for about 12 minutes or until lightly browned.

Here's the link for the frosting recipe from i am baker.  I really enjoyed using it and it was a good consistency to work with.  I should have made it thicker though and used a different tip for writing the letters on the black cookies.  They didn't come out so hot. 
Next time.
To frost the tops, I used about 2 teaspoons of frosting for each cookie base and then finished the decoration.

I started with the ones on the top and finished with the two on the bottom.
They're supposed to be the initials D C.



Mr. Cookie said he preferred to eat them without the frosting.  With it, he thought they were just too sweet.  I liked them both ways.  The rating system I use everyday is on a scale of 1-4 with 4 being the best and these cookies earned 3 rolling pins.

Channel your inner baker!



Day 84 - Gluten-Free Strawberry Pie

     After I dropped my son off at school this morning, I decided to go to Starbucks and order a cup of coffee.  On the way over there I remembered that a local grocery store was having a sale on strawberries for 97¢ / lb!  Woo Hoo!  Hence the Strawberry Pie.  So, I decided before I stopped at Starbucks, I'd hop (Easter Bunny reference) on over to the store first.  I was walking into the store when I realized I had my slippers on.  Now, they aren't just solid colored slippers and no, they aren't big fluffy slippers with bunny ears either, but a person can definitely tell that they are slippers.  They're stripped with pink, maroon, tan and brown and they aren't the most attractive things.   But when I bought them I thought, "Heck, they're comfortable and I'll only be wearing them around the house, so who cares what they look like?  It's not like anyone's going to see them on me anyway."  HA! 
     Yeah.  They are so comfortable I didn't even realize I had them on my feet.  I went into the store anyway.  I have never done this before.  I'm thinking it must be a sign of old age and that I'm really moving into an era of my life where I don't care what people think.  I have now become "one of those people" who I always looked at funny when they wore their slippers into the store.  Today's occurrence made me a little more compassionate.  Don't judge us by what we wear on our feet, who knows what the circumstances are or what life is like for us right now.  Actually, if people walked around in their slippers there might just be happier people in the world.
     This is a long one tonight - I'm making up for the last two days, so I'm much obliged for your patience.  So, I'm at the check-out and I also bought a light bulb.  I said to the supervisor checking me out that I'll finally now be able to replace the bulb.  He said, "Yeah, it's like when our oven was out and I wouldn't fix that for the longest time.  Finally, I did it myself; $47 dollars for the part and half an hours worth of work." 
I asked, "How long were you without it?"
You ready?     
"A year," he says.
A YEAR???!!!!!  Now how the heck can anyone go without their oven for a WHOLE year??!!!  I just can't put my head around THAT one!  Ok, I know it's because I'm using mine EVERY DAY, but c'mon, seriously?  He went on to say that they only ever really used it for "warming up the kids' chicken nuggets", so that was when it was really an issue.  And what about Thanksgiving?  Maybe they went to Grandma's or had really nice neighbors and they only had to bring drinks.  I know, not everybody cooks or bakes, but I'm just, just...speechless.
     Wow, this is going to be the longest post in the history of blogs.  I'm still not done yet. hee hee.
     I'm sure people saw me in my slippers, but I really didn't care (BIG step for me!).  So, off I went to Starbucks to get my coffee, feeling pretty good and quite content with the day I had planned.  I decided while sitting in that long drive-thru line that I would pay for the person behind me.  It's something I've done occasionally and just like to make someone's day a little brighter.  The way I see it is, if I'm happy darn it, why can't somebody else be, too?  Hopefully it inspired others to "pay it forward" and helped others, too.  Think about something you can do today to help someone else, even if it's just offering a stranger a smile (though be careful which stranger you pick).  You might just make someone's day.
     So, busy day of baking pie crusts; one for today's recipe and one for the lemon meringue pie I'm making in the morning.  That one's for the teachers' luncheon at my son's school. 
     Today was a good day.  I love days like today!
     Now on to business.  I used The Gluten-Free Kitchen today, pages 228-229, 232; author, Roben Ryberg; publisher, Three Rivers Press, a division of Random House, Inc.; ISBN 0-7615-2272-7.  The only thing you need to change to make it, I don't know, non-diet friendly (haha), is the pie crust.  You could use a refrigerated one or make it from scratch.

     Strawberry Pie

     Traditional Piecrust
     ½ cup shortening
     ½ cup potato starch
     3/4 cup cornstarch
     1 teaspoon sugar
     1½ teaspoons baking powder
     3 teaspoons xanthan gum
     ¼ teaspoon baking soda
     ¼ cup plus 1 tablespoon milk

     Preheat oven to 400ºF.
     In a medium bowl, combine all ingredients.  Mix very well to remove all lumps.
     If dough will not stay together, blend in an extra tablespoon of milk. 

     Roll out the dough on floured surface or between two sheets of wax paper.  Circle of dough should be about 1½ inches larger in diameter than the pie plate.

     Remove top sheet of wax paper (if using) and place piecrust into pan.  Trim excess dough and pinch edges at top of pie pan to form a pretty border.  Prick piecrust all around with a fork. 

Bake 10-14 minutes until crust is golden brown.  Allow to cool.


     Strawberry Pie

     Fresh whipped cream for topping (optional)

     For 1st layer of filling
     1 cup milk
     3 eggs
     ¼ cup sugar
     ½ teaspoon vanilla
     1 tablespoon cornstarch

     In small bowl, add ¼ cup of the milk to the cornstarch.  Stir until dissolved.  In a medium saucepan, cream together cornstarch mixture, remaining 3/4 cup milk, eggs, sugar and vanilla. 

Heat over medium heat until mixture begins to thicken, whisking constantly to avoid curdling  Spread evenly on bottom of piecrust.  Allow to cool to room temperature.

     For 2nd layer of filling
     3 cups fresh strawberries, washed and hulled

     Arrange fresh whole strawberries, tops down, in pleasing manner on top of 1st layer.  Set aside.

     For 3rd layer of filling
     1 cup fresh strawberries, smashed or puréed
     3/4 cup water
     2 tablespoons cornstarch
     2 tablespoons sugar

     Put cornstarch into small bowl, add water and stir until dissolved.
     In a small saucepan, combine ingredients for 3rd layer.  Stir well.
     Cook over medium heat until mixture thickens. 

     Spoon evenly over berries.  Refrigerate at least two hours to chill.

     Top with fresh whipped cream before serving, if desired.

     It definitely was not the crust that we are used to when eating a pie, but I thought it was ok.  I really liked the cream on the bottom and the sweetness of the third layer.  The whipped cream on top was a nice balance, too.  My husband and my daughter didn't like the crust, but thought the pie itself was ok.  My son absolutely loved it, but remember, he is a teenage boy, and at this point will practically devour anything you put in front of him. 
     I use a rating system of 1-4 with 4 being the best and we unanimously decided that this Strawberry Pie earned 3 rolling pins.
     Happy baking!

Day 82 - Buttermilk Pecan Muffins

    
     I'm going to keep today's post short because I'm feeling a little achy.  We have a bug that has invaded our home and has some of us quite under the weather.  So I'm going to make this a quick one and retire for some much needed slumber. 
     I adapted this recipe from my Fannie Farmer Cookbook, p. 541; author, Marion Cunningham; publisher, Alfred A. Knopf, Inc., a division of Random House, Inc.; ISBN 0-394-56788-9.

     Buttermilk Pecan Muffins - makes 12 muffins

     2 cups white flour
     1 tablespoon baking powder
     ½ teaspoon salt
     2 tablespoons sugar
     1 egg slightly beaten
     1 cup buttermilk or sour milk (for sour milk - use 1 tablespoon vinegar for 1 cup of milk and let sit for 10-15 minutes)
     ¼ cup melted butter

     Preheat oven to 375ºF.
     Butter muffin pans.
     Mix the flour, baking powder, salt, and sugar in a large bowl.
     Add the egg, buttermilk, and butter, stirring only enough to dampen the flour; the batter should not be smooth.  Spoon into the muffin pans, filling each cup about two-thirds full.

     Bake for about 20-25 minutes.

     Pecan Muffins.  Use ¼ cup sugar.  Add ½ cup chopped pecans to the batter.  In a small bowl, combine 2 tablespoons sugar, ¼ teaspoon cinnamon, and ¼ cup chopped pecans. 

After filling the cups, sprinkle sugar, cinnamon and pecan mixture on muffin tops.

     I printed the full recipe which will make 12 muffins, but I halved it because I only wanted 6 of them.  I liked these, as did my son.  My husband hasn't had one, yet.  I have a rating system based on a scale of 1-4.  These muffins earned 3 rolling pins.  They were moist on the inside and I really liked the chopped pecans throughout the muffin.  I also really liked the topping.
     Happy baking!

Day 78 - Challah Bread

     There was a recipe in the Martha Stewart's Baking Handbook for Challah bread, but it called for fresh yeast. Momma doesn't have fresh yeast and I'm not into conversions and figuring out how much dry active yeast I need in place of it. so I took the easy way out and looked for a different recipe. I found this one on the Food Network. It is a Bistro Challah Bread Recipe. For some reason, I've had Challah on the brain lately. I have no idea why. I guess it's just something I've always wanted to make. AND, I just figured out that I can score BIG points with my son tomorrow morning when I make him French Toast with it before he goes to school.  I have also been craving Nutella something awful and was going to put some into it, but decided against it.  I haven't had challah bread before, so I wanted to try it without any additions.
     I can't post the recipe, but here are pictures.

Yeast, sugar and water after 10 minutes.





 Yeast mixture, eggs and melted butter combined with 2 of the 4 cups of flour.







Into the greased bowl for rising.




After 2½ hours in a warm oven.  Recipe said to let rise for an hour or double in bulk - we went out to dinner.



Directions said to put it in a loaf pan, but I wanted to make a pretty braid.



Ok, I couldn't for the life of me remember how to start a braid.  It's been years since I've braided my daughters' hair and even then I never did it often.  You can see on the left where I started and it progressively improved by the end. 

 In the loaf pan, it was to bake at 375º F for an hour, but I baked it for 45 minutes and that was still too long.  Too brown.

It still tasted good though.  I'm excited to try it for French Toast.

     Even though I overbaked it, it was still mighty tasty and my husband liked it, too.  I am really disappointed that I left it in the oven too long, but I'll know better for next time.  On a scale of 1-4 with 4 being the best, I'm going to rate this Challah bread 3 rolling pins.  It had a nice sweet flavor and was soft and spongy on the inside.

     Happy baking!