cookie celebration: a visit with Germain Lawrence

is there anything more inspiring than a blank slate?

I love the way food preparations make conversation easy, bringing generations and people from all walks of life closer together.  Yesterday, I shared a holiday moment with some very brave and artistic girls who reside at Germain Lawrence, a unique facility that treats girls in crisis.

Much gratitude to Stephanie Terry and Karina Nolasco for yesterday ... and for the connections they have facilitated between women in our community and the staff and residents at Germain Lawrence.  It is a miraculous thing indeed.  And isn't that what this time of year is all about?  Enjoy a creative moment with people you love - the holiday spirit will flow!

Recipe for a Cookie Celebration

2 Stations:
  I- decorating already baked cookies; accommodating up to 4 rollers
  II- rolling out cookie dough and cutting into shapes

For Station I:
3-4 Rolling Pins
6-8 discs of pre-made batter, rolled between sheets of saran wrap
6-8 Cookie Cutters - faves from yesterday: gingerbread person, trees, flower, star, angel
+ extra batter waiting in a bowl (just in case)

For Station II:
Frosting; white (tons, please), red & green
Food Dyes; for custom colors
Plastic Knives; for spreading
Frosting Pens; white, red, green
Sprinkles; red, green, blue, white or silver balls
Plates for each artist to contain their work

Trays for allowing the designs to set
Boxes or bags for cookies to travel.

Directions:
Add holiday music, 'Eager Participants' and a holiday memory is in the making. Our two stations and 4 long tables connected end-to-end served more than a dozen people at a time. Be brave - make a happy mess!

the girls will be bringing cookie packages
to homes in their neighborhood this year

lemon cake

lemon cake brings a little sunshine to a cold, winter's afternoon

We have a 'flavor love affair' with lemon in this family.  Lemon slices in water, lemon ice, lemonade, lemon bars, limonata, lemon chicken, ... and our secretly simple lemon cake.  This recipe comes from a little gem, Coffee Cakes and Quick Breads, by Renny Darling.  It is out of print, but I found my copy on Amazon.


Although I've come to baking later in my life - I must admit that baked goods are now the most rewarding thing to offer my family.  They love breads, muffins, cakes - like nothing else I put in front of them.  And my boys are more easily persuaded to help when it involves something sweet from the kitchen.  I'm excited to share this with you.  Look for the little tip at the end about dressing it up for company.


Lemon Cake
adapted from Coffee Cakes & Quick Breads




Ingredients:

this juicer is a great gadget!
found mine at Williams Sonoma

1 8-oz pkg cream cheese, softened (you can use a reduced-fat version here if needed)
1 stick of butter, softened (1/2 c)
1 c sugar
2 eggs
1 lemon, zested and juiced
2 c flour
1 T baking powder


Directions:

1. Beat together the cream cheese and butter, till fluffy. (approximately 2 minutes)

2. Add the sugar until blended.  Add in the eggs, one at a time, until blended.  Beat in the lemon zest and juice.

3. Combine the dry ingredients (I often do this in advance.) and incorporate gradually to the wet batter.  Do not over beat. (I used my KitchenAid mixer for this recipe. You could use a handheld mixer, too.)

batter is thick
used a spatula to spread

4.  Pour into your prepared pan.  Although it is a thick batter, (I used a wide rubber spatula to spread it out in my pan.) it is very versatile.  The original recipe calls for a 10" tube pan or bundt.  I've used a 9x13" (like today), a muffin tin or a mini-bundt pan for special occasions.

5.  Bake at 350 degrees for 30-35 minutes.  Use a cake tester in the center - it will come out clean when ready.

6.  My children like this plain or with whipped cream.  A glaze would make it company-worthy. While it is cooling combine: 1 T cream, 2 t lemon zest & 1/2 c powdered sugar.  Use a spoon to drape this creamy glaze over your cake(s).

santa gave us our cake tester

mini-bundt pan

fancy for company

after school brownies

5 minutes after baking ... almost gone!

My kids are starving when they come home from school!  Often snacks are crackers, granola bars, nuts, fruit or chips (we love salty snacks!) ... but every so often I like to bake something a little more wholesome. Trial and error gave birth to one of our family staples - after school brownies.

In our quest to make more foods from scratch, I tweaked a few online sources to arrive at a no fuss - no frills recipe.  We make these cake-like brownies several times a month, especially now that Ryan is 'off popcorn' (braces).  From start to finish, these can be ready to feed hungry mouths in about 45 minutes.  Make a batch - so easy!

After-School Brownies
adapted from allrecipes.com, nigella & BC (barefoot contessa)

Ingredients:

1 1/2 c flour

1/2 t baking powder

1/2 t salt

2 sticks of butter (1 c)

2 c sugar, I used 1 c white + 1 c brown

1/2 c cocoa powder, I used Hershey's Dark

1 t vanilla extract

4 eggs

Variations: Add chopped nuts (walnuts or pecans) or chips (chocolate, peanut butter, etc.)

Make Ahead Tip: I measure the sugar and other dry ingredients in the morning to save extra time when the kids arrive home from school.

Directions:

1. Preheat the oven to 350 degrees.  Combine flour, baking powder and salt in a small bowl.  Whisk lightly to combine.

2. Melt the butter in a saucepan.  Add the sugar and cocoa to form a syrup. Add the vanilla and then remove from the heat to let cool a moment.

3. Incorporate the dry ingredients and then the eggs last (to prevent 'scrambling').  

4. Pour into 9 X 13 pan - I use parchment but you could also use a cooking spray to prepare the pan.

5. Bake for 25 minutes.  Let cool.  I cut into small squares when the after school group is large.  Leftovers make great sundaes or school lunch snacks.  

Enjoy!

homage to Kate: peanut butter cookies

best with milk

Today's post is an homage to my mother, on her 72nd birthday.  My mother is a strong, spiritual woman who has lived her life with a passion for education, literature, storytelling,  nature and nutrition. She is a well-loved (now retired) school teacher and I often reflect back on all the things she accomplished in any given day - while juggling a career and family.  While my mother was passionate about fresh fruit, veggies and fresh seafood - she was not fond of elaborate meal preparation or long hours in the kitchen.  (Often resorting to cereal for supper when my father was away on business! -  How wise she now seems!)  As such, the dessert she would make most often was not a cake or a pie ... but these delicious peanut butter cookies.  The recipe is straight from the only cookbook she ever owned, The Joy of Cooking. Click here for a glimpse into this book's amazing history.

Happy Birthday, Mom!


Classic Peanut Butter Cookies
from the Joy of Cooking

Ingredients:
1/2 c flour
1/2 t baking soda
1/3 c unsalted butter, softened
1/2 c sugar
1/2 c brown sugar
1 egg
1 c peanut butter (we use creamy)
1/2 t vanilla

Directions:


1. Pre-heat the oven to 375 degrees.

2. Whisk together the flour and baking soda to combine. Set aside. (I did this in advance and left out with the butter.)

3. Beat the butter and two sugars together until well-blended.

4. Add the egg, the peanut butter and vanilla.  Then stir in the flour mixture until blended.  Shape into 1-inch balls and arrange on cookie sheets, about 2-inches apart.  Press flat with a fork (see my picture).

5.  Bake for 10 minutes (I do one sheet at a time because my oven doesn't always cook evenly.)  Let stand briefly then transfer to a rack to cool.

Enjoy!