Bakers Love

Pies, Pies, and more pies

Recently I baked 6 pies.  2 for home, 1 for a friend, and 3 for a local auction to raise money for a great family.  (Read about that here At A News Cafe)   I had a few requests for the crust recipe.  I am old fashioned when it comes to making any sort of pie or tart crust.  I prefer to make it by hand, unless I am making 10+ pies, I will always use my favorite kitchen tool, my hands, to make a crust.  Below is a the easy Pate Brisee that you will find is used to make the finest French tarts.

Enjoy!

2 1/2 cups all-purpose flour
2 sticks of  cold unsalted butter, cut into bits
2 teaspoons sugar
1 teaspoon salt
Ice water

In a large bowl blend the flour, the butter, sugar, and the salt until the mixture resembles meal like the photo above. Add 3 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into a ball. Dust the dough with flour and chill it, wrapped in plastic wrap or wax paper for at least 30 minutes.

Lads at work

My guys love to work.   As long as it is MAN work and not boring old housework like dishes or scrubbing the bathrooms.   Give them an axe, yes I let my guys use an axe. They went through rigorous training to obtain their axe welding carda.  Add a saw with a huge pile of wood and it is like a day at Disneyland to them.  I am not kidding.  They love it.  Think of all the money I save.

They love to tell me how hard they are working, and what a huge pile of wood that  has to get split.  The guys know I appreciate the hard work when I bring them their favorite sodas.  Nothing like an ice cold Hansen's to make a tough workin' guy feel great.

HUGE pile of wood tackled = two tired guys.

Away he goes.....

My  guy Dexter is going to his first dance tonite.  Actually, he is there right now. I dropped him off about 15 minutes ago.  I am still a mess.  How did this happen so fast?  I am not ready for the dreaded three D's.  Dances, dates, or driving.  As I  watched my little guy strut across the parking lot to a large group of kids, I had one hope.  I hope he has a blast. 

Clearly not my crowd

I have been working out at a new gym for about 4 months.  This gym is near my house, I can ride my bike to go to various classes and become the super stud that has been trapped in my body for the past few years.  I like this little gym.  Absolutely no one knows me.  No one.  Which is a little odd, but I like it.  I can wear my cut off yoga pants, (it was really hot one day and I need shorts, what is a girl to do?)  and  one of my husbands ridiculously bright green shirts to work out in. 
So, I was in my yoga class today.  We were in my favorite pose, pigeon, when one of my fellow students mentioned that she had gone out to see Julie and Julia.  The instructor asked her how she liked it and she mentioned that the film was awful, but, "I AM NOT A FAN OF JULIA CHILD"  I was just stopped dead in my pigeon, adding a gaping mouth to the pose.  THEN, as if it could not feel worse, the instructor looked around and added, "I know, really, who IS a fan of her?" 
Clearly not my crowd. 

You bought WHAT?

Strolling through the grocery isles I often wonder what possessed manufactures to come up with some items.  Are we really that time strapped that we need to purchase a frozen peanut butter and jelly sandwich?  Is it less time consuming to pull a frozen quesadilla and toss it in a microwave than to gather a tortilla and grate some cheese?  Oh, wait, I forgot, we can buy PRE-grated cheese now.  I wonder if my Grandmother shared these same thoughts when soup in a can was first introduced?  Was she just as curious to how separated from real food we as a culture have become when she saw a box of frozen fried chicken as I was when I first saw a box of packaged rice crispy treats?  I don't feel guilty when I buy bagels or salami, but I would find myself in the shame isle if I brought home a can of frosting or a box of hot pockets.  Where do you draw the line?  Just stay away from the frozen PB & J's.

Again with the chocolate chip cookies?

Recently the New York Times Food writer David Leite  did a little  investigative reporting on an important topic.  Chocolate chip cookies.  In his quest to find the perfect cookie he visited New York bakeries owned by Maury Rubin and Jacques Torres.  The amazing Dori Greenspan also provided a little insight into what makes an ideal chocolate chip cookie.  Most people agree that the best time to eat a cookie is right out of the oven, warm and gooey, like a big hug.  I have made countless chocolate chip cookies, so many I think I could make them in my sleep.  I developed my personal recipe about 15 years ago.  I like my recipe, my family likes it, friends request them, I sold thousands of them at my old bakery.   I didn't think they could get much better.   Until now.  Jacques Torres shares his exquisite recipe and provides a little trick.   Who knew  how much a chocolate chip cookies flavor dimension could change with one simple twist.  Sprinkling a little sea salt over the cookies prior to baking.  That's it. WOW. Incredible.  The addition of sea salt truly takes this simple homey cookie to another level. 
New York Times Chocolate Chip Cookies may have just replaced my tried and true recipe, not that there is anything wrong with that.

A New Day

Today was the beginning of a new school year for my guys.  So much promise in a new day.  Saying toodleloo to the old and welcoming the new adventures.  As some of you may remember, last year was a miserable one for Dexter.  We spent the last year with too many  doctors, school administrators, and truly negative school experiences.  We knew that he was not going back to this school, and promised him that he would have a new start.  I researched every school in our area.  Feeling out Principals, teachers, and touring every campus within a 50 mile radius.  I figured we would be going the home school route.    I narrowed my search to one charter school, 2 home school options, and a traditional junior high.  I took Dex to each school, and figured that one of the home school options was going to strike his fancy.  To my surprise he chose the traditional junior high.  I hesitated for about a week before I actually enrolled him, giving him lots of opportunities to change his mind.  I know that my hesitation was due to my own fear of a repeat of last year and wanting him to be safe and feel successful.  Dexter kept telling me that he just wanted to try to go to a junior high because he wanted to be in band and try out for the wrestling team.  As much as I wanted to keep him home, I knew I needed to let him have his voice and to try.  After our second tour of the junior high everything started to feel right about him attending.  At 4:30 this morning when he walked in my room all dressed and ready to wait for the bus I knew that we may have a little success.  All day I waited by my phone, expecting a call from Dex or one of his teachers.  After noon I figured his day was going swimmingly.  Dexter bounded in from school this afternoon sharing his exciting day.  He gets to take computers, history, band, and art along with all the other necessary junior high classes.  But best of all, he made a friend. 

Cinnamon Roll Celebration

Yesterday Westley and I celebrated our 13th wedding anniversary.   I always make a special dessert for our day, typically a chocolate cake is the goodie of choice.  Instead, this year the special request was for cinnamon rolls.  I was sort of surprised since cinnamon rolls are generally reserved for crisp winter mornings at our house.  After that first bite of a warm cinnamon roll right out of the oven it became abundantly clear that  this was indeed a perfect treat.  With the sent of cinnamon wafting through the house we enjoyed our little gems during our quiet morning before the guys woke up at full speed. 
I shared this recipe over at A News Cafe a while back. Skip on over and check out the post.   A perfectly delicious treat for any occasion.

Carrot Cake

I know there are a few naysayers out there that think vegetables have no place in a cake, muffin, or pie  but, I really do find that they often make a delightful treat.  Plus, having a vegetable in such a delicious cake sometime alleviates some of the guilt we tend to have for eating treats.  This is my favorite carrot cake recipe, it is simple and ready to eat right after it cools.  So, if you have a few extra carrots lying around I would suggest making this cake, you will be happy with the results.

Cake:
2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple  (optional, I do not use it)

For the frosting:

nocoupons3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1 pound confectioners' sugar, sifted

Preheat the oven to 350 degrees.

Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans. Or use a nice brownie pan for a one layer cake.

Cake:

I make this cake in one bowl, using just a spatula to mix all the ingredients.  I love doing this because there is minimal clean up!!!

Mix the sugar, oil, and eggs together in the bowl until mixture is smooth and a light yellow color.  Add the vanilla.  Sift together  flour, the cinnamon, baking soda, and salt.

Add the dry ingredients to the wet ingredients. Toss in the raisins and walnuts and fold in the carrots and pineapple (if you are using). Mix until combined.

Pour batter into prepared pans.  Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely. 

For the best cream cheese frosting!

Mix the cream cheese, butter, almond extract, and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.

Frost your cake and ENJOY!!

The taste of summer

A perfect summer sandwich.  Early greens, giant heirloom tomato, and thick apple-wood smoked bacon.  I wish tomato season could last a little longer, but I suppose that short season is what makes tomatoes so spectacular this time of year.  I am the only tomato fan in the house, which is just fine with me.  I don't think I need to share a recipe for the perfect BLT, this picture says it all.