Theme of the Day: Candy Corn... just a little late

After entirely too long, and entirely too many service calls, it looks like we may once again have Internet.  And that means I can share some very-belated Halloween posts.  But on the chance that you still have candy corn lying around, or perhaps in withdrawal over the lack of candy corn, here's to a little sweet fun...

Perhaps some "candy corn" pancakes...

 or just tri-colored ones when making the triangles gets too exhausting

Maybe a Breakfast parfait of yogurt (dyed yellow and orange) and banana slices

And we can't let breakfast have all the fun.  What about cheesy "candy corn" made with a sharp New Zealand cheddar, a Wisconsin cheddar, and a Wisconsin Monterrey Jack.

And for a little kitchen education... how about learning what red and yellow make



And to top off the day, a sweet little treat of pudding and whipped cream.

I'm suddenly a fan of orange and yellow.

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Apple Pocket Pies

I love these little apple pocket pie molds from Williams-Sonoma.  As a warning, my first batch was an absolute disaster.  However, these came out a little better.  The mold came with a recipe, but here's my variation:

Ingredients:

• Store-bought Pie Crust (because I'm not great with crust)
• 1 1/2lbs apples (approximately 3), peeled and diced
• 1/3 cup firmly packed dark brown sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp pumpkin pie spice
• 2 tbls butter
• 1 egg, separated
• raw sugar (to sprinkle)

Directions:

1. Mix the apples, brown sugar, vanilla, and spices in a bowl
2. Melt the butter in a saucepan over medium heat.  Add the apple mixture and cook, covered, for 15 minutes, stirring occasionally.  Remove from heat and allow to cool for 30 minutes.
3. Based on the dough directions, let the pie crust rest at room temperature.
4. Using the apple pocket mold, cut out one solid shape and one decorative shape.  Place the solid shape into the bottom of the apple mold.  Spoon 1 to 2 tablespoons of the apple mixture into the center.  Brush the edges with the egg yolk.  Place the decorative shape on top and press gently with the apple mold, sealing the edges.  Remove gently and place on a parchment-lined baking sheet.
5. Repeat step 4 for the remaining pies, re-rolling dough as necessary.
6. Freeze pies for at least 20 minutes.
7. Pre-heat oven to 400 degrees.  Brush top of pies with the egg white wash.  Sprinkle with raw sugar.  Bake for 15-20 minutes, or until golden brown.

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Red Velvet Cupcakes with White Chocolate Footballs

My boss recently celebrated her birthday, and I wanted to make her something special for such a great manager and mentor.  I knew that she loves (and I mean loves) Red Velvet Cake, so cupcakes were a must.

I debated how to top the cupcakes given that there are two other things I know she loves... Beardies and Football (particularly the Hokies).  And since these great football chocolate molds had recently arrived for my son's birthday party, white chocolate footballs seemed perfect.

More to come on how these same ingredients were used in my son's party... though not together.

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A Tale of Two "Apple" Sandwiches...

This is the tale of two cheese and apple sandwiches...

The first sandwich... a basic grilled cheese with white cheddar, but cut into fun apple shapes with cheese leaves.

The second sandwich... an adult friendly open-faced sandwich with white Vermont cheddar mixed with a softer yellow cheese, apple slices, and pepper and salt to taste.

Which sandwich would you choose?

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Mimosa Cupcakes

Work lately has been crazy.  There were jokes about needing Mimosas to make our daily 8:30am meetings more relaxed.  Now, that is not a practical reality for a number of reasons.  However, Mimosa cupcakes were a possibility...

You can make these with sparkling wine or gingerale.  The orange is the hit of the show.  (Recipe here.)  Given my inability to follow a recipe, I did add a little more sparkling wine and a little more orange juice to the icing, which resulted in my icing not being quite stiff enough to hold its peaks.  It tasted delicious.  But if you want the pretty icing top, stick with the original recipe.

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Jello "Watermelons"

Now you know that we couldn't do our watermelon celebration without jello watermelon.  There are a number of bloggers who have created these (often with mini chocolate chips for seeds).  Here are the lessons I learned in doing this:

• Lime juice wreaks havoc on your fingers, particularly your cuticles.  You may want to wear gloves to save your hands from looking like mine.
• I chose to use black cherry jello because I prefer the flavor.  Of course, I forgot that since you need to do the jello jiggler recipe that it makes for a really dark color.  In my case, I'd do it again because I like the flavor.  However, if you want a more realistic watermelon color, go for a lighter red jello.
• Set the lime peel in muffin cups to hold it level for the jello.  This works really well.
• I just the lime into wedges.  However, my husband had the idea that next time I should cut it horizontally into more of a slice.
• Let me know if you determine a good knife for creating a clean cut.  I tried serrated knives, a chef's knife, and even a bread knife.  All resulted in slight texture in the cut.

This is a great project to do with the kids.  My daughter loved mixing the jello.  She and my next door neighbor were fascinated during the process and couldn't wait for the jello to harden (the neighbor had to come back the next day).  Then again, they also sat at the table and ate the lime pulp as I was scraping out the peel.  I acknowledge that probably isn't normal.

Let me know how your creations turn out.

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Watermelon... for the adults

Just as in my life, this blog often revolves around children.  But every once in a while, there is a moment dedicated to the adults.  This is one of those moments... children sleeping snugly in their beds, relaxing with my husband, cocktail in hand.

This watermelon cocktail recipe has been floating around the blogs, having first come from Sunset Magazine.  However, here's my variation... a little higher juice to cocktail ratio.

WATERMELON COCKTAIL RECIPE
Blend chunks of watermelon in a food processor.  Strain.  Rub a lemon wedge along the rim of a martini glass and dip the rim in sugar. Combine 6 tablespoons watermelon juice, 2 tablespoons brandy, 1 1/2 tablespoons lemon juice, and 2 tablespoons Grand Marnier. Stir. Garnish with watermelon.


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Preserving Summer

O, dear summer... I know I have lamented your heat and craved cooler breezes, but the truth is that I am not ready for you to end.  I'm not ready to acknowledge that another season has passed.  Despite the allure of Fall with its bounty of colors and apple picking and night around bonfires, I'm not ready to say goodbye to all your delights... playing in the pool, farm stands overflowing with peaches and blueberries, sundresses and sandals, popsicles melting on our hands and chins, lazy days moving at a slower pace.  I'm not ready to acknowledge that another season has passed.  I'm not ready for my babies to keep growing up.  I'm not ready for the busyness of Fall.  Right now, I just want to bottle this Summer and treasure it.

So I admit I may be a bit melodramatic here.  But it has dawned on me how quickly my little ones are growing up.  We're still too young for the start of school, but it won't be much longer before my little girl gets on that bus and waves goodbye.  And that little baby boy is quickly becoming more boy than baby.  Where has our summer gone?

In the spirit of capturing summer, what could be better than capturing the deliciousness of its bounty, in this case... peaches.  I came across My French Corner's Peach Confiture recipe last summer and found it to be a lovely third-trimester addiction.  I think I was eating the luxuriousness two meals a day in those last weeks.  This is a delightfully simple recipe... peaches, water, sugar, and lemon juice.  (I add a little less sugar than the recipe calls for.)  Now to just figure out how to bottle my children's childhood.

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Peach and Prosciutto Pizza

Where has Summer gone?  Labor day is only two weeks away and then Fall will be back in force... apples, pumpkins, football, my son's first birthday, Halloween, crisp nights, beautiful foliage, wine.  As much as I am looking forward to Fall, I'm not quite ready to let go of the last vestiges of Summer.  And right now that means Peaches.  I cannot get enough.  The juices, the sweet flavor, that last reminder of summer...

I think pizzas are some of the easiest dinners to throw together.  Almost anything can be turned into a pizza.  So why not peaches.  Thus, our latest creation: Peach and Prosciutto Pizza.

This is an easy recipe.  Start with pizza dough (I use Trader Joe's crust, but you could make your own).  Then add a coat of olive oil, chopped fresh rosemary, thinly cut prosciutto slices, peach slices, salt, pepper, and mozzarella.  I put the cheese on top, but that's my preference.  Just cook according to the dough instructions.  It's sweet and salty, and delicious all around.

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Eat More Cake

Sometimes birthdays get lost as an adult.  I hate to say it, but sometimes it happens.  For my poor husband, this year was one of those years.  Our son had surgery last week.  Our daughter turns three this coming weekend.  And right there smack in the middle is my husband's birthday.

Given the craziness, we went low key.  No party.  No guests.  Just a family dinner (which is crazy enough with a toddler and baby).  We embraced my husband's love of lime with grilled chipotle lime shrimp and chicken, a black bean and corn salad in lime vinaigrette, and homemade limeades.  And of course, what birthday would be complete without cake... or in this case, margarita cupcakes.

I used the cake batter from Annie's Eats recipe.  However, I improvised on the icing and just made a basic buttercream with the addition of lime juice, lime zest, and salt.  (No tequila since these are toddler-friendly.)  I highly recommend either sprinkling the cupcake with coarser salt or rimming the cupcake... your preference.  The salt really makes a difference and adds a sweet/salty contrast.

Thankfully I won a giveaway from Not Just a Mommy a month or so ago for the Meri Meri cupcake set Eat More Cake.  These are adorable and I have been saving them for a special occasion.  What could be more special than this?

Aren't they adorable.  I particularly love the wrappers.  And my daughter had so much fun putting the toppers on all the cupcakes.  She kept asking what was in the presents.  Oh, I love toddler conversations.

With two more birthdays, Father's Day, and a wedding anniversary all in less than a month long period, I have a feeling that I will be saying this a lot.  However, let me leave you with this sentiment anyways... Eat More Cake.

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Baby Food

With the season's bounty coming in, I want to start preparing homemade baby food for my son.  Plus, he's starting to move toward chunkier foods and I don't like the options in the store.  I've started introducing him to pure avocado and peach.  And this weekend I want to try out Honest Fare's Zucchini and Potato recipe, as featured on Ohdeedoh.

What are other good sources for more advanced baby foods?  I definitely want to start working on some options for my little man... maybe even biter biscuits.

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Strawberry White Grape Jello with Fresh Fruit and Panna Cotta

As promised, here is the recipe for the Strawberry White Grape Jello with Fresh Fruit and Panna Cotta.  Bon appétit.

RECIPE
For the Jello:
1 gelatin package
1 cup water
2 cups Strawberry White Grape juice
Fresh fruit (blueberries and strawberries)

Combine gelatin and water in a bowl.  Heat the juice in a saucepan on medium high.  Combine with gelatin and water.  Once slightly cool, pour mixture into containers so that they are 1/3 to 1/2 full.  Add fresh fruit and place in fridge to set overnight.

For the Panna Cotta (based on Tartelette recipe):
2 tbls cold water
2 tsp gelatin
2 cups heavy cream
1/3 cup sugar
2 tsp vanilla extract
1 cup yogurt

Combine gelatin and cold water in a small bowl.  Set aside.  Combine heavy cream, sugar, and vanilla extract in a saucepan over medium heat.  Once steaming, remove from heat and whisk in gelatin mixture until dissolved.  Stir in the yogurt until combined.  Let stand for 30 minutes until slightly cooled.  Pour a layer of panna cotta on top of the gelatin mixture.  Return to refrigerator for at least 4 hours.

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The Red, White, and Blue

I have a confession, and I hope that it doesn't turn some of you off.  You see, I have a confusing relationship with the American flag.  It seems to generate conflicting emotions in me.  On one hand, I am proud to be an American (or United Statesean for those of you from the non-US Americas), but I am also wary of hyper-nationalism.  I enjoy the freedoms that the US offers, but I also believe there are opportunities to learn from other cultures.  I define patriotism not as unquestioning following of the government, but as pushing for the best for my fellow citizens.  With that said, I find myself nervous when it feels like the American flag is paraded out to garner an emotional response and is used to designate disagreement as a lack of patriotism.  I warned you I was conflicted.

With all that said though, every year when summer hits, I find myself wanting flags.  Perhaps it is the plethora of patriotic holidays at this time... Memorial Day, Flag Day, Fourth of July.  Perhaps it is because summer seems to be filled with so many of my favorite quintessential American practices like barbeques, corn on the cob, sweet southern tea, popsicles and ice cream trucks, and even running through sprinklers.  Perhaps it is the influence of growing up on and near Marine bases with all the color guard ceremonies and military parades.  I'm not sure what the cause is.  But this year, I have decided to embrace my craving for the red, white, and blue... via food.

BLUE [Breakfast]

I thought I'd have a little fun with it since I was at home.  So, we had tea and coffee (for the adults) in our blue mug collection, paired with blue and white dishes and our blue and white "napkins" (a local french restaurant uses dish towels as napkins during lunch, and I have adopted the idea with these blue and white dishtowels). 

The menu:

• tea, coffee, and milk (in other words, mommy, daddy, and daughter... baby boy's too little)
• homemade pop-tarts with strawberry jam or with lemon curd and blueberries
• fresh blueberries

RED [Lunch]

Continuing the color theme, we went red for lunch... red Hawaiian quilt napkins with the same blue and white dishes.

The menu:

• White grape and strawberry punch
• Rolled ham and turkey sandwiches
• Fresh peach slices
• Red, white, and blue parfait (strawberries, blueberries, and freshly whipped cream)

AND ALL AMERICAN [Dinner]

And Memorial Day wouldn't be complete without a little grilling.  In our case, the meal took a slight Italian twist.

The menu:

• Sweet Tea and Lemonade
• Burgers (with a little brushetta mix and romano cheese incorporated with the meat)
• Potato Salad (Roasted Red Potatoes with Pesto and Olives)
• Strawberry White Grape Jello with Fresh Fruit and Panna Cotta (recipe in the next post)

I'm realizing looking back on the day that we really need to eat some greens tomorrow.  Fruit seemed to dominate today.  Oh well... it was fun.  I hope your meals were even more delicious.

This post is linked with:

Somewhat Simple: Strut Your Stuff "Red, White, and Blue"

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And more strawberries... with shortbread

Let the Strawberry festivities continue.  You know I couldn't pass up the chance to include cookies.  Introducing Rosemary and Strawberry Shortbread Cookies.

This recipe is from Tartelette.  If you haven't checked out her blog, you need to visit.  She is truly an artist both with her culinary creations and her appetizing photos.  The only difference is that I made mine with both the homemade strawberry jam and some apricot (so I could taste the original flavor combo).  The strawberry jam brought a great sweetness to the earthier rosemary.

Enjoy.  How are you eating your strawberries?

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