Midweek Kitchen Confessions 32: Playing Favorites

I have a lot of things in my kitchen. Remember this?

BUT I have a few favorites. Only a few. One of which has just recently become part of my kitchen after decades of being part of The Pie Queen's kitchen. This pink glass cake stand.

It's so simple and perfect. Understated, but elegant. If I remember correctly, it was the only "fancy" cake stand we had when I was growing up, so it was used for all special occasions, but especially for birthday cakes. In the early eighties, The Pie Queen sold quite a few other pieces of pink glass kitchenware she had (sadface), but this one stayed. And she passed it over to me on my birthday. I love it.

The little angel candle holders on top of the cake are another of my favorites. The Pie Queen has a set of them that were beloved all through my childhood. These precious little ones:

I have always wanted a set of my own. And after years of periodic searches I finally found a practically new set in its original box on etsy. I love them.

Last but not least, this guy (girl?).

When I was in college, there was a little shop on the corner of College Avenue and Russell Street called Sweet Dreams (amazingly, more than 20 years later, it's still there). Just a little candy and stuff shop. I used to love to wander in there and window shop. This guy was literally in the window for months and every day that I walked past I would wish he was in my kitchen. One day (must have had a good shift waiting tables the night before) I just decided to take the plunge and buy him. And he was a fixture in a long string of apartments and houses. He's been in my cupboard since we moved to our current home because there isn't always room on my counter. But I think it's time for him to be a regular counter-sitter again. I love him.

No Pie But Pie

No, I'm not making pie right now. That's next week. But I'm sharing with you this brilliant quote about pie. If you get...well, any Sunday paper probably...this was in last weekend's Parade section:

Regarding a University of Indianapolis debate over which greater served mankind, pie or ice cream, a 1902 New York Times editorial wrote:

"Pie is the American synonym of prosperity, and its varying contents the calendar of the changing seasons. Pie is the food of the heroic. No pie-eating people can ever be permanently vanquished. It is a significant historical fact that England's glory was greatest in the days when her gallant sons ate pie."

Birthday Prezzies

My people take such good care of me. Seriously. Beautiful cookbooks with all sort of new recipes for me to try!


Look at these pies and tarts. So gorgeous and delicious looking.

Pie contest in a box! Who will take me on?


Marble rolling pin! Put it in the fridge for a 1/2 hour before rolling pie dough and the chill makes rolling easier (especially in these ridiculously hot summer months).


And this teeny tiny pie necklace! Have you ever seen anything so adorable?


Birthdays are awesome!

Friday Ruminations 2: Baking for 42

So, my birthday is less than 2 months away. I'll be 42. Which is apparently the answer to life, the universe, and everything. But, I haven't read that book (maybe I should, for my birthday), so I don't know for sure. I'm feeling sort of *meh* about my 40s thus far, so you won't see a big hoopla over here in my corner when the day rolls around.

Except CAKE. When I was a kid, The Pie Queen made (upon my request) (and, more than once) an angel food cake with cherry frosting for my birthday. Back in the Paleolithic age, we could buy frosting mix in a BOX. If I remember correctly, you just added butter (and maybe milk?) and ended up with creamy yumminess. In my memory the boxed cherry frosting was about the most delicious substance on planet earth. But it's not around anymore. And frosting in a tub is...yucky. And, I haven't found a cherry buttercream recipe that I LOVE yet. So, I need a replacement for the cake in my memory. A birthday cake to beat all.

AND, I'm going to make it myself. I know. I have often said that nobody should bake their own birthday cake. And I believe that. Except when it comes to me. I can (and should) bake my own. Thing is, my favorite bakery is generally closed for the month of July, so that's out. We have gotten ice cream cakes for my birthday several years (summertime), which are good, but not what I want this year. And mr. is a fantastic cook, but not a great baker, so I don't want to set him to the task. So, I'm committed. I'm making my own birthday cake. And I'm already thinking about it (confession: I've been thinking about it for months).

Here are the top contenders:

Dark Chocolate & Raspberry Buttercream Cake with Ganache Drizzle (from Sweetapolita)

Best Birthday Cake (from smitten kitchen)

Campfire Delight: 6-Layer Rich Chocolate Malted & Toasted Marshmallow Cake (also from Sweetapolita)

Which do I choose? Which would you want to eat? Which would you want to make for yourself? Or would you go for something non-traditional like this:

Creamsicle Cheesecake with Buttery Shortbread Crust (from vanilla sugar)

(Because nothing says summer like Creamsicles. For real.)

The truth is, I want them all. But that would be too much. Help me decide!

Lard and Measuring Tools

So, I've been threatening to do it for a while and today I...almost did. I would like to start using leaf lard in my pie crusts. I've read that it is far superior to the lard that can be found in the grocery store. And I've heard great things about a couple of online sources. Here's the rub: one of them requires a phone call (really?? It's 2011 and my boss would overhear the conversation and lard has nothing to do with my job), and the other charges more for shipping than for the lard itself (insulated packaging--also, really?? It's the dead of winter. I dare the lard to get melty between Minnesota and here). My search will continue. I'll try some local places and see if they have a source. Although, I'm skeptical. So, if you know a hog butcher who doesn't know what to do with all that kidney fat...send him my way.

At any rate, here's the best tool I've found for measuring lard. Obviously, these work equally well for other sticky substances: honey, molasses, peanut butter, shortening, you get the idea.


Because you load up the dry measuring side and then just plunge it right out. I have the somewhat less fancy version of this kind of tool. And the markings are starting to disappear. So, now you know what to get me for...St. Patrick's Day.

Midweek Projects 3: Watergate Cake--A Prima Project

Feeling nostalgic. Kind of. Remember when recipes were basically just a list of pre-packaged ingredients you could find at any grocery store: one 14.5 oz can of fruit cocktail, one box yellow cake mix, one box vanilla instant pudding, etc.? I appreciate the convenience of these kinds of ingredients. I appreciate the fact that their wide availability revolutionized the way we cook in our homes. I don't particularly like to bake using these kinds of ingredients anymore (with this notable exception). And, god knows, I mercilessly mock people who've made a career out of using these kinds of ingredients. But, BUT, they are great for young kids who are learning to cook. There's less chance of failure or less than desirable results, so it builds confidence in cooking ability while a child is learning techniques such as measuring, cracking eggs, etc. That's how I started out baking: packaged cake mixes, packaged brownie mixes.

My Prima and her friends make up skits to perform for their class at school. They call themselves the Lima Beans. (Keep reading--this does have something to do with baking)


They've gone high-tech since Prima got a Flip video camera for Christmas. They decided they wanted to do a Lima Beans Birthday skit and film it. Naturally, a birthday requires a cake. AND, coincidentally, Prima had found a recipe for a green cake in one of her American Girls cookbooks. This one to be exact:


This American Girl (Julie) is from the 1970's, and the recipes in this book are "70's inspired". The Pistachio Cake recipe is original. From when Jell-O first introduced pistachio pudding.


Which, it needs to be said, doesn't taste anything like pistachio. This cake is sometimes called Watergate Cake, and the reason for that...is the stuff of urban legends. Go here to see some interesting history and original Watergate Cake recipes from the 1970's. I love stuff like that.

For me, it was too sweet, too processed. BUT, Prima did it almost completely by herself (I had to help with frosting the cake--it's harder when you're using a loose, cool whip-y frosting), and she felt great about the result.

It did make me want to come up with a modern version of it. One that actually tastes like pistachios. Of course, there's the Aunt Sassy Cake in BAKED: Explorations, which I fully intend to make this Spring. But I want something that is very light with a (real) whipped cream frosting, and is reminiscent of the Watergate Cake. Perhaps not so...green.


Will add it to the list of projects to do.


P.S. I sing the praises of silicone bakeware. I might have to start amassing my own collection (this one belongs to Prima).

2010 Year in Review

Well, another year has passed. A year of experimenting in the kitchen, pretending I know something about cooking science, and generally playing with my food. I didn't do as much baking as I had hoped. I don't even know what that means. Is it possible to EVER do as much baking as you really want to? Unless you're a full-time, professional baker? At any rate, it's probably for the best. My expanding waistline needs to be halted. (And no, I'm not going to start baking "light" desserts, I just don't see the point. I'd rather have something real once a month than something light twice a week. Truly.) I did have some great successes and some equally great failures this year. Here are my favorites:

Pies:

• French Silk Chocolate Pie
• Black Forest Pie
• Cinnamon Chocolate Mousse Pie
  

Cakes:

• Toasted Coconut Cake
• Coffee Shop Cupcakes
  

Cookies/Bars:

• Black Forest Chocolate Cookies
• The BAKED Brownie
• Cherry Brown Butter Bars
  

Bread:


I don't have any idea how I neglected to photograph Hillman's Challah.

• Hillman's Challah
• KAF Rustic Sourdough
  

Other:

• Tiramisu
• Coconut Lime Rickey
• Pumpkin Muffins
  

Most epic failure:

• Chocolate Cupcakes with Salted Caramel Frosting
  

Shout-outs/thanks for sharing/inspiring me:

• The BAKED boys--always and forever. I'm going to tattoo your buttercream recipe on my arm. I love your style. I love your commitment to bringing back classic American desserts that have been lost and/or forgotten/forsaken. I'm looking forward to baking EVERY RECIPE in Explorations.
  
• Priestess/Hillman--when I'm senile and arthritic will you come take over my kitchen?
• Smitten Kitchen--if I'd cooked like you do when I had a young one...I'd be a superhero like you.
• Mir--your food snobbery truly does inspire me. :) And you share awesome recipes.
  
• The folks at allrecipes, King Arthur Flour, Epicurious, and Food Network--simply because you exist.
• Romina at Les Madeleines--not only a great teacher and sharer of recipes, but a reliable source for amazing baked goods when I'm not in the mood to bake them myself.
• My little chefs, Prima and Seconda--for helping me to remember to slow down in the kitchen and let them help. The rewards are well worth the extra time.
  
• Frankie Pistlekahk--for sharing your baby starter. I am trying to tend to it appropriately.
  

Looking back at everything I've baked this year, I realize I've gotten a little more bold. I've been adapting more recipes, and forayed into making up my own recipes. It's hard work, but it's so rewarding to be able to say it's mine. And double bonus when it tastes delicious.

2011? Wow. Lots I want to do:

• Figure out how to make bread. I mean really figure it out. The way I focused on figuring out pies. That's a big goal. It's a lot more difficult than people make it look. I don't know if I'm plagued by altitude issues or climate issues or both, but the unpredictability is getting to me. In addition, a good amount of my bread baking will need to be whole wheat because I accidentally bought a 25-lb. bag of whole wheat when I thought I was buying all-purpose flour. So, now I have 50 lbs. of whole wheat flour. That's a lot of bread!
  
• Take a cake decorating class. For real this year. And now that I've found this place, you'll always know where to find me.
  
• Start in on my ever-growing list of ideas of baked goods to try, not to mention my library of cookbooks that I have only begun to crack.
  
• Do more baking with friends. If nothing else, I can send goodies home with them so I won't have to eat them all. I might even film some of these events and start my own youtube cooking show. MIGHT.
  

So, in short, there's lots more to come.


First up: You're in for a glut of goods from the new BAKED cookbook.


I bought the book when it first came out in October, but thisandthat have kept me from trying any of the recipes. Until now. mr. makes homemade doughnuts for breakfast every Christmas morning, and this year he's decided to try their recipe for Farm Stand Buttermilk Doughnuts. And then, on New Year's morning, I'll be trying the Monkey Bubble Bread recipe. Can't wait!

Merry Bakemas!

Every year on Christmas Eve, since I was a little kid, we've had a family gathering with a talent show followed by a feast of desserts. A feast, people. And it seems to get bigger every year. There were new things this year, and all of it was delicious. I come by my penchant for baking quite honestly, you see.






I hope whatever holidays you celebrate, they are filled with loads of yummy baked goods!

Midweek Ruminations: The Most Dangerous Gift

This is the most perfectly delicious substance on planet earth.


Perfect for dessert, for breakfast, for lunch. You get the idea. Which is why...

THIS is a very dangerous idea.


If making pie becomes too easy, EVERYONE will do it ALL THE TIME. And people will eat nothing but pie. Egads! Or is it just me that would eat pie 3 meals a day if I had one of these? Because I would.

Friday Ruminations: Creating and Choosing

1. Creating recipes from scratch is hard work. Obviously, I don't have enough training to TRULY do it from scratch. So, I'm referencing some recipes that work well for me, making some changes, adjusting for high altitude, etc. It's scientific and mathematical and...frankly...it makes my brain hurt. But it's also fun or I wouldn't do it. Instead of baking I should start calling it testing hypotheses. And this is what my lab looks like:



2. I have no less than 100 cookie recipes I would like to try. I have to choose 3 to make for Christmas this year. This will also be hard work. The choosing part, that is. The eating of the final product will be delightful.

Midweek Projects 2: Scharffen Berger Cupcake Contest

I'm entering. With at least one recipe. Are you?

Canned Pumpkin: scarce?!

The Pie Queen mentioned something on Facebook recently about a canned pumpkin shortage. To which I replied, "What?!". Apparently, it's no joke. But then there's this article that says it's over. I don't know. What I do know is that there isn't even a spot for it in the baking aisle at my local Target. So, you be the judge. I suggest taking a casual look for it everywhere you happen to go. That's what I've been doing. Found a small trove at my Winco and snatched up 3 cans. Of course, I've already used two of them.


Whether the shortage will continue into this Fall or not, I guess it's about time I learned how to use the meat of a real pumpkin for a pie. Because I simply can't imagine Thanksgiving without pumpkin pie. Here's a site that details how to prepare the pumpkin puree (using either microwave, stovetop, or oven), for those of you like me who have never done it. And another. I will still use my own recipe beyond the point of pureeing, just because I like that mixture of spices.

Hopefully the Great Pumpkin will arrive before November and bless all the sincere pumpkin patches with a bounteous harvest.