Lavender Banana Bread

I have discovered something new! Lavender. I had to buy some earlier in the summer to make a blueberry/lavender/lemon cake, and even though I bought the smallest bag I could of the stuff, I still had quite a bit left over. Even just half an ounce of something like a dried flower bud goes quite a ways. Reminds me of the time my mom bought a whole pound of dried parsley from the food co-op... (I think she is probably still using that same parsley. We used to joke that she would never again need to buy parsley in her whole life! It's probably true.)

So, needless to say, I have been trying to find other ways to use lavender (and I'm always on a quest to find other uses for overripe bananas). It's funny how when you notice something it all of the sudden seems to be everywhere. Recipes for lavender tea, lavender ice cream, lavender infused lemonade, lavender cookies... I could go on and on.

After trying several different things with lavender, I have come to realize that something-- a little goes a long way. And it seems like the lavender flavor gets stronger over time. That is what happened with this banana bread. It was best the first day and so wonderfully floral and fragrant. I really like the combination of banana and lavender I decided. However, we couldn't eat the whole loaf on day one or two, and by day three, it was a little too floral for our liking, not that banana bread is the best after three days anyway.

Therefore, I cut back the lavender just a bit in the recipe I have for you here today. If you really like a strong lavender flavor, then I suggest using a full tablespoon in the glaze, as that is what the original recipe called for. Even though it made the loaf look great, I found myself taking the cute little flowers off the top when I was eating a piece.

Lavender Banana Bread
Makes 1 loaf

2 Tablespoons dried lavender
6 Tablespoons butter
2 cups flour
1 teaspoon baking soda
1 1/2 cups sugar
1/2 teaspoon salt
6 oz. plain yogurt
2 eggs
1 teaspoon vanilla
3 ripe bananas

For the glaze:
1/2 cup sugar
1/2 cup water
1 teaspoon dried lavender

1. Preheat the oven to 350°. Line the bottom of a loaf pan with parchment paper and set aside.

2. In a small sauce pan, heat the lavender over medium high heat for about one minute, or until you can start to smell the lavender. Then add in the butter. Stir occasionally for about two minutes and then remove from heat. Make sure you don't burn the butter. Strain the butter/lavender mixture to remove the lavender and allow the butter to cool. Set aside 1/2 teaspoon of the cooked lavender.

3. In a small bowl, whisk together the flour, baking soda, sugar, and salt. Set aside. In a large mixing bowl, whisk together the yogurt, eggs, and vanilla. Add in the melted butter. Use the whisk to mash the bananas in a separate bowl, and then add the bananas to the wet ingredients along with the 1/2 teaspoon cooked lavender. Gently fold in the dry ingredients.

4. Move the batter to the loaf pan and smooth the top. Bake for 50 to 60 minutes. While the bread is baking, make the glaze. In a small sauce pan, combine the sugar and the water over medium heat. Once the sugar has dissolved, add the teapoon lavender and stir for about a minute, or until you can start to smell the lavender. Set aside until the bread is done.

5. The bread should be done when it is golden brown and a tooth pick or skewer inserted into the middle of the bread has crumbs on it but is not gooey. Allow the bread to cool for five minutes, and then use a pastry brush to add all of the glaze to the top of the bread. After about ten more minutes, move the bread to a cooling rack. Enjoy!

Adapted from Broma Bakery

Pizza Pinwheels

Earlier in the summer, I was getting ready to be gone for a whole week. My husband is actually a pretty good cook, so I wasn't worried about him, but I knew that he would appreciate a few things that he could take to work or throw together with little effort. Enter the pizza pinwheel.

The grocery store next to where we live sells these things all the time, and I have been wanting to make them for a while. If you have all the pizza ingredients on hand (like I usually do), then pizza rolls are easy and fast to make with little notice. We put the leftover rolls in the freezer and found that they were great when reheated in the oven OR the microwave.

I used the same method for these rolls as I use when making cinnamon rolls. Roll out the dough, season it a bit, add some toppings, roll, and cut! That simple. Next time I make these, I might actually bake them all in a pan like cinnamon rolls. I think it would make for a fun presentation!

The dough for pizza pinwheels is the same as my easy whole wheat pizza crust, but this time I left out the whole wheat flour. Feel free to add it back in if you like. This pizza dough is really perfect for something like this. It gets crunchy on the outside, but stays very soft on the inside.

Pizza Pinwheels
Makes 10 to 12 rolls

For the dough:

2 cups all purpose flour, plus 1/2 cup more

1 Tablespoon sugar

2 1/4 teaspoons (1 packet) active dry yeast

1/2 teaspoon salt

1 cup warm water, about 115° 

2 Tablespoons olive oil 

For the filling:

olive oil

1 teaspoon each dried basil, oregano, and parsley

1/2 garlic powder

salt and pepper

20 to 25 slices pepperoni

4 to 5 strips crispy bacon

4 to 6 oz. shredded cheddar cheese

4 to 6 oz. shredded mozzarella cheese
1-2 Tablespoons melted butter

tomato sauce, for dipping

1. To make the dough, whisk together the 2 cups flour, sugar, yeast, and salt in a large bowl. In a liquid measuring cup, combine the warm water and the olive oil. Pour the water on top of the dry ingredients all at once, but do not stir. Allow the bowl to sit untouched for 10 to 15 minutes. 

2. When the time is up, stir the dough together, then move the dough to a well floured surface. Knead for about 5 minutes while adding up to 1/2 cup more flour. You might end up needing more than the 1/2 cup flour, just add the extra slowly as you are kneading. The dough should be smooth and slightly stretchy and still a little sticky. Transfer the dough to a bowl drizzled with olive oil, cover with plastic wrap, and allow it to rest for at least 30 minutes and up to 60 minutes.

3. While the dough is resting, gather your filling ingredients. While not necessary, I like to break the ingredients into smaller, bite-sized pieces so that they spread around easily.

4. When the dough has rested, roll it out into a large rectangle, at least 12 inches wide and 15 to 18 inches long. The dough should be an 1/8 inch to a 1/4 inch thick. Brush the dough with the olive oil and sprinkle with the basil, oregano, parsley, garlic powder, and salt and pepper. Add the rest of the ingredients along the length of the dough making sure to space them evenly. Leave several inches of dough uncovered at the edge furthest from you. Roll the dough the long way, just like you were making cinnamon rolls. Roll slowly, making sure the dough is tight and completely covering the filling at both ends.

5. When you get to the end, pinch the edge of the dough to make a seam. Use a sharp serrated knife to slice the roll into sections that are about 2 1/2 inches wide. Transfer the wheels to a lightly greased cookie sheet. You might need to gently push some of the filling back inside the roll to keep it all together.

6. Bake in a preheated oven at 400° for 12 to 15 minutes. When they are done, they should be dark golden brown. Immediately after removing them from the oven, brush the tops with melted butter and sprinkle with additional dried herbs. Serve with warm tomato sauce. Enjoy! 

Perfectly Lemon Cake

My cool and spunky sister-in-law graduated from high school this past spring. She is totally into things like Dr. Who, crazy fashion, and Steampunk, so naturally that meant that the graduation party just had to follow suit.

I don't usually think of graduation parties as having a theme anything other than just celebrating the graduate. This is one thing that I really appreciate about T. She is creative and talented, and not afraid to do things her own way.

One of the first times that I realized how create and unique T could be was at Christmas a few years back. One of my other sisters-in-law bought T a pair of sparkly, silver high heel pumps. T was thrilled, but as she went to put them on, discovered that they were actually a little bit too small. I was devastated for her because I could tell that they were perfect for her, but she wasn't phased at all. Within the hour she was upstairs wearing the shoes that she had redesigned and modified to fit her feet. Problem solved with hardly breaking a sweat. That is just how T works.

This is the cake that she picked for her Steampunk themed graduation and I volunteered to make it. I have to say, this cake was very different than any cake I have ever made in my life. And it turned out so well! It is a lemon cake with a blueberry lavender buttercream frosting. Yes, that beautiful color came straight from natural ingredients, no food coloring involved.

If you are interested in trying the blueberry lavender buttercream, then I recommend checking out The Wholesome Pursuit where I got the recipe. I followed the frosting recipe exactly and even though the color of mine was not exactly the same, the flavor was wonderfully unique and definitely worth the effort! I modified the cake recipe a bit so I have it below. This cake is SO lemon and would be great with a vanilla buttercream or something with strawberry.

Lemon Cake
Makes two 9-inch round cakes

3 cups cake flour
1 Tablespoon baking powder
1 teaspoon salt
2 1/2 cups sugar
1 1/2 cups softened butter, or 3 sticks
5 large eggs
1 cup milk
1/2 cup lemon juice
zest of 3-4 medium lemons
2 teaspoons vanilla

1. Preheat the oven to 350°. Grease and flour two 9-inch cake pans and set aside.

2.In a medium bowl, combine and whisk together the flour, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer, combine the butter and the sugar. Beat on medium high speed for several minutes, until the butter and sugar are fluffy and light in color. Reduce the speed to low and add the egg one at a time.

4.In a liquid measuring cup, combine the milk, lemon juice, lemon zest, and vanilla. Stir to combine and set aside. With the mixer on medium low speed, add the flour mixture and the milk mixture alternately, beginning and ending with the flour mixture.Make sure that the ingredients are all combined before adding the next addition and scrape the sides of the bowl occasionally. Make sure not to over stir the dough.

5. Divide the batter between the two cake pans. Bake in the preheated oven for 30 to 35 minutes, or until they are golden on top and a toothpick inserted into the middle come out clean. Cool the cakes in the pan for 5 to 10 minutes, then remove from the cake pans and allow the cakes to cool completely on a cooling rack. Frost and layer with your favorite frosting. Enjoy!

Recipe adapted from The Wholesome Pursuit.

Norma's Sugar Cookies

I wish my name were Norma.

Because then I could take credit for these cookie. This is one of those recipes that only exists on a old smudged recipe card in the little blue gingham book of my moms, and she has no idea who Norma is. (Ironically enough, I also have a blue gingham book to hold my recipe cards. I've never thought of that before.)

My grandmas' names are not Norma and to my knowledge I don't have any cousins, aunts, great aunts, or second cousins named Norma. Who was she then?

She was a cookie master.

I really do not like crunchy sugar cookies, and these sugar cookies are to blame for that. All growing up, mom would make these soft sugar cookies and frost them with a light green cream cheese frosting (I'm not sure why, but is was always green). When I think about a sugar cookie, it is always first a green Norma sugar cookie.

Oh, thank you, Norma, whoever you are, for your wonderful sugar cookies and somehow getting the recipe for them to my mom years ago.

Because these cookies are soft, you cannot roll the dough out and cut it with fun cookie cutters. They are just meant to be round. This recipe also make a lot of cookies which makes it the perfect go-to cookie for parties and outings. Take extra care not to over bake them! They are best when they actually don't have any color, because they for sure stay soft then.

Norma's Sugar Cookies
Makes about 6-8 dozen

2 sticks butter, softened
2 cups sugar
2 eggs
1 cup oil
1 teaspoon vanilla
5 cups flour
2 teaspoons cream of Tartar
2 teaspoons baking soda
1/4 teaspoon salt

1. In a large mixing bowl, combine the butter and the sugar. Beat until very light in color and fluffy, about 10 minutes if using a hand mixer or on high in a stand mixer for about 5 minutes.

2. Reduce the speed to low and add the eggs one at time, making sure it is completely mixed after each addition. Then add in the oil and the vanilla and beat for one more minute until fully incorporated.

3. In a separate mixing bowl, combine the flour, cream of Tartar, baking soda, and salt. Whisk to combine.

4. Add the dry ingredients to the wet ingredients all at once and stir to combine. Refrigerate the dough until it is firm, for at least a few hours or overnight.

5. When you are ready to bake the cookies, preheat the oven to 350°. Place round scoops of cookie dough onto an ungreased cookie sheet. Flatten the dough with the bottom of a drinking glass until it is about 1/2 inch thick.

6. Bake the cookies for 8-9 minutes, taking extra care not to over bake them! When they are finished, they really shouldn't have any color. Let the cookies sit on the cookie sheet for 3-5 minutes then gently move them to a cooling rack. Frost with cream cheese frosting or leave them unfrosted, Enjoy!

Blueberry Banana Bread

A vivid childhood memory of mine is of when one of my best friends would bring blueberry banana bread to school. It was always wrapped up in foil and only because she was my very best friend, she would occasionally break off a little piece and give it to me. It was like those commercials where all the little kids are gathered around the one that brought a Jello pudding snack for lunch and they are all trying to be his best friend just so that he will give them the lid to lick clean. We were really best friends though, which is why she would usually break off that little piece for me. This blueberry banana bread was not easily shared.

This bread has become a Hanson family staple. In fact, I can't even really remember my mom or dad making banana bread without the addition of blueberries. I was probably upper elementary when I wrote this recipe down for the first time over the phone with my friend. That was back in my early baking days of not being able to spell (not that I'm a great speller now), so the recipe I still use calls for "surge" instead of sugar (I'm gonna blame the dyslexic tendencies on that one) and "vanille" (which I have absolutely no excuse for).

Blueberries and bananas is one of my favorite combinations when it comes to quick breads. If I ever eat just banana bread or just a blueberry muffin, then I feel like something essential has been left out. The thing that makes this bread especially nice is the hardest thing about it: the wait factor. Sure, there are few things that beat a warm slice of bread topped with some butter but wrapping this bread and letting it sit makes it even more moist and flavorful, if that is even possible. Of course, you don't have to do this, but it is the trick that made my friend's mom's bread so good. 

Blueberry Banana Bread

Makes 1 loaf

1 3/4 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

1 stick or 1/2 cup butter, softened

3/4 cup sugar

1 large egg

1 teaspoon vanilla

2 to 4 very ripe bananas

1/2 pint fresh blueberries

course sugar, optional

1. Preheat the oven to 350°. In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside until needed. 

2. In a large mixing bowl, beat the sugar and butter with an electric mixer until light, about 2 to 3 minutes. Add in the egg and mix until thoroughly combined. Stir in the vanilla. 

3. In a separate bowl, mash or beat the bananas just until they are broken up. I like to still have small chunks instead of a cohesive mix. 

4. Add the mashed bananas to the wet ingredients. Use a spatula or a large spoon to stir the mixture together. Add in the flour all at once and fold until the batter is smooth, making sure not to overmix. Gently fold in the blueberries. 

5. Place the batter in a greased loaf pan and sprinkle the top with the course sugar, if using. Bake in the oven for 55-60 minutes, or until the top of the bread is golden brown and a toothpick inserted into the middle of the bread comes out clean. 

6. Allow the bread to cool or 5 to 10 minutes in the pan, and then remove the bread from the pan to a wire cooling rack. When the bread is still slightly warm, wrap it tightly in foil and let it rest for 8 hours or overnight on you kitchen counter or in your refrigerator. If you are not going to eat the whole loaf in a day or two, I reccommend storing the leftovers in the fridge until it is gone. Enjoy! 

Cinnamon Chip Scones

One day in March I looked up at my calendar and made a shocking discovery. You know how sometimes you get busy and forget to flip the page so your calendar is a little behind? Well, that is what had happened but to the extreme.

My calendar was turned to July.

As in July of 2013, almost 8 months before the day that I stood in disbelief staring at the wall. 

I should have thrown it away three whole months before I even noticed it said July. And that situation perfectly describes the last 10 months of my life.

In August I began my first year of teaching at a small Christian school. I love teaching English and Drama, but I am certainly looking forward to the fact that I never have to have a first year teaching experience again. I'm sure that next year and the years to come will certainly have their challenges, but at least there won't be quite the learning curve for me. There have been tears on at least three different occasions (and I am not a crier). There has also been plenty of laughter, frustration, anxiety, success, failure, and heartache (the good and bad kinds).

One thing that has really been hard for me this last year is having to completely devote my time to school, which leaves very little time for anything else. Being a teacher means being a master time manager.  There have been many things pushed to the way, way back burner for days and months. However, now that summer is here, I am planning on devoting some time to other things I love again! Like painting. And crafting.

And spending time in my kitchen.

It's funny how when you stop doing something you often fall out of practice doing it. I made scones a couple of weekend ago when my parents were visiting and I burned them. I burned them! There are few things that I hate more than over-baking something and yet I have been acting like an amateur in the kitchen the last few times I stepped foot in there. The love is still there, but I think I might have to take things slowly at first.

So without further ado, I have for you today my new favorite scone recipe (yes, the recipe for the ones I burned. Do as I say and not as I do! The ones in the pictures are not the burned ones though). They seem a little nontraditional to me since they have eggs and powdered milk, but it is sure worth it. This is the basic recipe I use and depending on how I feel at the moment and what I have on hand determines what actually goes in them.

Cinnamon Chip Scones
Makes 6 to 8

1 1/2 cups all-purpose flour
3 Tablespoons sugar
2 Tablespoons nonfat dry milk
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/2 cup cinnamon chips
4 Tablespoons cold butter, cut into pieces
1 egg
1 teaspoon vanilla
1/4 cup milk, plus 1 Tablespoon
Course sugar for sprinkling

1. Preheat the oven to 425°. In a mixing bowl, combine the flour, sugar, dry milk, salt, cinnamon, and baking powder. Whisk to make sure everything is evenly distributed.

2. Use a pastry cutter or two butter knives to cut the butter into the dry ingredients. Stop when the butter is the size of small peas. Gently stir in the cinnamon chips.

3. In a liquid measuring cup or a small bowl, combine the egg, milk, and the vanilla. Whisk to combine and add all at once to the dry mixture. Gently stir the mixture just until everything starts to come together. Use your hands to fold the dough over a few times in the bowl to help everything come together.

4. Drop the slightly crumbly dough onto a ungreased cookie sheet. Shape the dough into a disk that is about 1/2 inch thick. Work quickly so your hands don't melt the butter. Use a sharp knife or a pizza cutter to cut the wheel into 6 or 8 wedges (like you were cutting a pizza). Carefully pull each wedge back so that there is about 1/2 inch between them.

5. At this point, you can freeze the scones and save them for baking at a different time. Freeze them on the cookie sheet for 30 minutes, then wrap them tightly in plastic wrap and foil and place in a freezer bag. Bake as directed below, but they might take a few extra minutes. However, if you only want to wait 15 minutes or more to bake them, then place them in the freezer until you are ready to bake. (I do this sometimes if the rest of my breakfast isn't ready and I want the scones hot from the oven when everyone is ready to eat.)

6. When you are ready to bake the scones, brush the top of the scones with milk and sprinkle with course sugar. Place the scones on the middle rack of your oven and bake for 7 minutes. Then turn the oven off and leave the scones in the closed oven for another 7-8 minutes. They should be golden brown when they are finished.

7. Serve immediately as they are best when just pulled out of the oven. Enjoy!

Adapted from King Arthur Flour.

Vermont Oatmeal Maple-Honey Bread

I always told myself that when I finally got a KitchenAid stand mixer I would still knead my bread by hand. Occasionally. Kneading bread is so relaxing and you can really tell a lot about dough when you are working with it so closely. So I mixed and kneaded this bread dough in my mixer, then moved it to a lightly floured surface and kneaded it about twice for good measure. Completely unnecessary, but it made me feel better.

Speaking of stand mixers, I really cannot believe how easy it is to make any bread now that I have one. It seriously takes bread from a slightly time consuming process to throw everything in the bowl and let it rise. I have made bread much more since I got it, which is thrilling, especially since life has only gotten busier lately.

Now to tell you about the bread. The recipe calls for maple sugar and maple flavoring, neither of which I had on hand, so I left both out. I was a little suspicious that this was good sandwich bread at first, as the book claimed, because it has so many sweet, breakfast-like ingredients (oatmeal, honey, brown sugar, cinnamon... sounds liked baked oatmeal to me). It is a little sweeter than what I would normally choose for a sandwich, but it really is divine. We made grilled cheese sandwiches with cheddar, spinach, pepperoni, and fresh basil about 15 minutes after the bread was out of the oven. I'm not even exaggerating when I say it was one of the best sandwiches I've had in my life. Now I just need to find someone to give the second loaf to so I don't eat it all by myself. Any takers? 

Vermont Oatmeal Maple-Honey Bread

Makes 2 loaves

2 1/4 to 2 1/2 cups boiling water

1 cup thick oat flakes (I used old fashioned oats)

1/2 cup maple sugar or brown sugar

1/2 teaspoon maple flavoring (optional)

1 tablespoon honey

4 tablespoons butter

1 tablespoon salt

1 teaspoon cinnamon

1 tablespoon instant yeast

1 1/2 cups whole wheat flour

4 cups unbleached all-purpose flour

1. In a large bowl, combine the oats, sugar, maple flavoring, honey, butter, salt and cinnamon. Carefully pour the boiling water in and stir to combine. Allow the mixture to cool to room temperature. 

2. When the mixture has cooled, add the flours and the yeast. Stir to make a dough and then knead the dough until it is smooth and satiny. This should take about 10 minutes by hand or about 5 to 7 minutes if you are kneading the dough in a mixer. When the dough is kneaded, transfer it to a lightly greased bowl and cover with plastic wrap. Allow the dough to rest until in has doubled in size, about 1 hour. 

3. Gently deflate the doubled dough and divide it in half. Shape the dough into loaves and place them in two 8 1/2 x 4 1/2 inch greased loaf pans. Let the dough rise for about 1 hour more. The loaves are ready to bake when they have risen about one inch above the loaf pan. 

4. While the loaves are still rising, preheat the oven to 350° F. Place to loaves on the middle rack in the oven and bake for 35 to 40 minutes. The loaves should be golden brown and have an internal temperature of 190°. Allow to bread to cool before slicing. Enjoy! 

Source: King Arthur Flour- The Baker's Companion.  

Quick and Easy Chocolate Cupcakes

This week marks my last week at the tutoring center where I have been working since October. It is definitely a bittersweet departure. I will greatly miss my co-workers and the students, but I am also greatly excited about my first full-time teaching job starting in the fall! I'm taking a few weeks off here in July to get ready for all I will be doing, which also means I get to do some things I love that have been placed on the back burner for the last few months, like spending time in the kitchen. 

Cupcakes are about the easiest dessert you can make. They also happened to be about the easiest treat to make for a bunch of students, other than cookies. No forks, no plates, and maybe a pile of napkins. 

My old work schedule at the tutoring center kept me out until 8:30 or 9:00 most nights, so when I got home, I'd whip up something quick for dinner, and then find myself ready to go to bed shortly after. It was during one of these busy weeks about a month ago that I promised two sisters at the center that I would make cupcakes. 

When I asked one of them what kind of cupcakes I should make, she thought a moment, then said to me, "Mmm, just make both." After clarifying a little, I discovered that there are only two kinds of cake in her mind: chocolate and vanilla. I thought I would try a marbled cupcake, but when 9:30 p.m. rolled around, with my energy quickly draining, I looked for a super easy chocolate cupcake. This is what I found. 

One of my first cookbooks was a small, spiral bound Hershey's cookbook. It covers just the basics. I've made the Deep Dark Chocolate cake countless times, but never tried the cupcake recipe that shares the page. I was thrilled with the "throw everything in the same bowl and mix" format. It was just what I needed that late at night. I frosted them with a basic buttercream frosting (half chocolate, half vanilla), and they turned out great. Marbled frosting is about as good as marbled cake, right?! It kind of made them look like a chocolate vanilla swirl ice cream cone. The perfect cupcake to celebrate summer.

Quick and Easy Chocolate Cupcakes

Makes about 24 cupcakes

2 cups flour
1 1/2 cups sugar
2/3 cup cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup shortening
2 eggs
2/3 cup milk
1/2 cup hot water
1 1/2 teaspoons vanilla

1. Preheat oven to 350°. Line a cupcake pan with paper or foil liners and set aside.

2. In a large bowl, stir together the flour, sugar, coca, baking powder, baking soda, and salt. Whisk to combine. Add the shortening, eggs, milk, water, and vanilla. Beat on low speed with an electric mixer for about 1 minute, then beat on medium speed until the batter is smooth, about 3 more minutes.

3. Scoop the batter in the the cupcake liners, filling them about 1/2 to 3/4 full. Bake for 15 to 20 minutes, or until the center lightly springs back when touched. Let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely. Frost the cupcakes with your favorite icing and enjoy!

Recipe adapted from Hershey's Best-Lover Recipes, 1997.

Black Pepper Cheddar Popovers

Happy Tuesday!

If you are looking for giant popovers, then you came to the right place. This recipe makes the puffiest popovers I have ever seen, which makes them more fun to make and eat. The black pepper in these popovers makes them savory, so they would not be as good for jelly and butter as these. And if you are looking for really sweet popovers, then you should give these a try. 

The second best thing about popovers (the black pepper being first) is the cheese. It stays on the top and makes a wonderful, crispy layer. The original recipe calls for Gruyere cheese instead of cheddar cheese, but we always have cheddar on hand. I have made them twice now with the cheddar, and even though I am still planning on trying it with Gruyere sometime, I am really a fan of the cheddar. They are a great addition to breakfast or brunch, and I can't wait to try them with a bowl of homemade soup!

Black Pepper Cheddar Popovers
Makes 6 popovers

1 cup milk
2 eggs
1/2 teaspoon salt

1/4 to 1/2 teaspoon black pepper

1 cup flour

1 tablespoon butter, cut into 6 pieces

2 oz. cheddar cheese, cut into 6 pieces

1. Preheat the oven to 375°. Put a small cube of butter into each well of a popover pan*. Set aside until ready to use.

2. In a small saucepan, heat the milk to 125°, or until very warm but not bubbling. In a medium bowl, whisk the eggs together with the salt and pepper. When the milk has reached the desired temperature, slowly whisk it into the egg mixture in a small stream. Add the flour to the bowl, and whisk to combine. There may be small lumps in the batter. 

3. When the batter is all mixed, place the popover pan in oven to preheat for about 5 minutes. Quickly remove the pan from the oven and pour the batter into each well, about 3/4 of the way full. Place a cheese cube on top of the batter, and place the popover pan back in the oven. Bake for 40 minutes, until golden brown and puffed. Do not open the oven ahead of time, or the popovers might deflate. Enjoy!

*If you do not have a popover pan, you can use a muffin pan with about the same result. Reduce the butter and fill the muffin wells about half way with the batter. Also, cut the cheddar into smaller cubes before placing them on top. 

Source: Jodi Elliott from Tasting Table

Cinnamon Chip Banana Baked Oatmeal

I have always liked oatmeal, but this whole idea of baking it is something relatively new to me. I was first introduced to the idea of baked oatmeal a couple years ago. I think the thing I like most about it is that you can do so many different things with it! Add fruit, like bananas, berries, apples, pears, or even dried fruit. Also add any kind on nuts you like, such as pecans, walnuts, almonds, etc. I found this recipe on one of the first blogs I ever started following, and when I made it again the other day I noticed that she got the recipe from a blog that I use constantly. Maybe the food blogging world is smaller than I realize. 

Experiment with this baked oatmeal to find a combination you like. I have to make mine with bananas and most typically make it as follows. There is something about the cinnamon chips, cranberries, and bananas that is simply wonderful. I have also had baked oatmeal that didn't have any add-ins, which made it more versatile for people that like to customize their own bowl. Sometimes I poor milk on mine and sometimes I eat it with yogurt. See what you can come up with or check out the blogs where I got the recipe to see what they did! 

Cinnamon Chip Banana Baked Oatmeal

Serves three to four

1/4 cup maple syrup

1 cup milk

1 egg, lightly beaten

2 tablespoons butter, melted and cooled

1 teaspoon vanilla

1 cup old fashioned rolled oats

1/4 cup slivered almonds or other nuts, lightly toasted, plus a few more for sprinkling

1/2 teaspoon baking powder

3/4 teaspoon cinnamon

pinch of salt

2 to 3 bananas, peeled and sliced into bite sized chunks

1/4 cup cinnamon chips

1/4 cup dried cranberries (optional) 

1. Preheat oven to 375°. Grease a 2 quart baking dish and then set aside. 

2. In a liquid measuring cup, combine the maple syrup, milk, egg, melted butter, and vanilla. Whisk to combine. 

3. In a medium bowl, combine the oats, nuts, baking powder, cinnamon, and salt. Stir until everything is evenly distributed. 

4. Layer the bananas in the baking dish, then spread the oat mixture over the top. Slowly pour the wet ingredients over the oats, making sure that all the oats are covered. Sprinkle the cinnamon chips, the extra nuts, and the dried cranberries over the top. 

5. Bake for 30 to 40 minutes or until the oats are set and browned. Allow the baked oatmeal to cool for 5 to 10 minutes before serving with milk or yogurt. Enjoy! 

Adapted from Apple a Day, and Annie's Eats, originally from Super Natural Every Day by Heidi Swanson. 

Another Cupcake Extravaganza

I never thought I would say that it wasn't that big of a deal to make 150 cupcakes. But that's how I feel, even after this past weekend when it's all said and done. My little brother Mark graduated from high school on Saturday and is already getting ready to move out on his own and go to school and all those other grown up things. I feel like he should still be twelve, and only because that's about how old he was when I moved out of my parents house.  

About a month ago, he called and left me a completely ridiculous voice mail, as if he really needed to butter me up and beg me to bake something for him. I would make or do anything for him. When he asked if I would make cupcakes for his graduation reception, I was already planning on helping out somehow, but I hadn't really thought of cupcakes until he suggested it.

Mark is so easygoing and fun to be around. I kept asking him what kind of cupcakes he wanted me to make, and he could only tell me to do whatever I wanted. After much prodding, I got him to say that he wanted something chocolate. Go figure. I ended up asking most of the other family members what they wanted and came up with Strawberry Cheesecakes for my mom, Strawberry Lemonade for Kay and Jonathan, Chocolate with Whipped Buttercream for Mark, and Boston Cream Pie for myself. The cupcakes were a big hit, as cupcakes usually are, and my only regret is that I didn't make more of the Boston Cream Pie cupcakes. Those will be made again soon. 

I have a great cupcake cookbook, but I ended up making cupcakes all from Annie's Eats, one of my most favorite go-to places when I need a recipe for anything. I mixed and matched her recipes for various cupcakes to come up with what I wanted. She really has great ideas and recipes when it comes to cupcakes and many other baking related things. I encourage you to check out her blog, because chances are, you will find something that you will want to make right away. 

I am so blessed to have a brother like Mark. He is smart and caring, as well as incredibly talented with building and making things. He is such a hard worker and is always ready to give a hug when I need one (and even when I don't). I am so excited to see all that he is going to do and I know that he is going to do so well. I'm sad he is moving three hours further away from me, instead of closer, but I suppose I'll figure out some way to manage. Love you Mark! 

Tortillas

I think I can safely say that Spring is finally here! Of course, as soon as I do, I'm sure it will snow/sleet again, like it did just last week. I think I have completely forgotten what it's like to not bring a coat with me wherever I go. I'm definitely looking forward to some warmer weather. I've even been opening the windows the last couple of days. I love having fresh air inside.

I've been making tortillas for quite a while now, and I had a couple people request that I post my recipe. I just use the recipe from my Joy of Cooking cookbook, but I speed everything up by making them in a food processor instead of by hand. The dough requires a 20 minute resting time, which is perfect for assembling the rest of your meal. Then you can make the tortillas, and everything is ready to eat all at once. Few things are as good as a hot, fresh tortilla straight from the stove.

Making tortillas at home is pretty easy and doesn't take a lot of planning like many breads, and I really like how soft the homemade ones are. We use them for anything you would normally use a tortilla for, like wraps, tacos, chicken or pork enchiladas, and such. I still buy tortillas occasionally, but few things are simpler to make.

I was getting a little creative and decided to add some fresh basil that I had hanging out in my fridge. Not the typical addition to a tortilla, perhaps, but it made the wraps that Franky and I enjoyed one day just a little bit more special. The recipe below is the basic, plain tortilla that I usually make and not the one with basil (in case you were wondering why my tortillas have little green specs). Feel free to experiment with your own additions and see what you can come up with!

Tortillas
Makes 8 to 12

2 cups flour, bread flour is best but all-purpose will work
1 teaspoon baking powder
1 teaspoon salt
1/4 cup vegetable shortening or lard
3/4 cup hot water

1. Combine the flour, baking powder, and salt into the bowl of a food processor. Pulse briefly to combine.

2. Add the shortening and pulse a few more times, just until the mixture is crumbly and there are no large chunks. Slowly add the warm water while pulsing the food processor. The dough will come together quickly. Pulse a few more times to make sure everything is thoroughly mixed. Do not overmix the dough!

3. Remove the dough from the food processor and divide into 8 to 12 equal parts. Cover and let rest for 20 minutes. If you are going to eat them right away, use this time to make the rest of your meal.

4. When the dough is almost done resting, heat a cast iron or a nonstick skillet over medium heat. Roll out a ball of dough into a 6 to 8 inch round. Slide the dough into the hot pan and cook until brown spots appear. Depending on the temperature of your pan, this should take from 30 seconds to no more than 2 minutes.  Carefully flip the tortilla over and cook for 30 to 60 seconds more. Roll out the next ball of dough while the previous one is cooking. Move the tortilla to a plate and keep them warm until you are ready to use them. Repeat with the remaining balls of dough. Enjoy!

Mediterranean Seafood Stew

On a misty, overcast day much like today and many years ago now, I found myself sitting on a ferry headed across part of Lake Erie. We were in Ohio for the week, and since we were a day early for the tournament we were going to, we decided to be a bit touristy. The funny thing about that, however, was that we were visiting the Great Lakes during the off season. Tourists don't usually visit in mid-April, I guess (although I would highly recommend it).

We ended up at a charming little place called Kelly's Island. Old, gigantic houses, boats, a few little shops, and a winding road- it was an ideal place. Many things were closed, so we ended up driving around the island a bit. We saw some really cool things, like the leftover structure of an old house, and an ancient, retired cemetery with stones mostly dating back to before Civil War.  There aren't too many things from around the time of the Civil War in my part of the country.

Before we left, our group stopped at a little diner for lunch. I had a bowl of lobster chowder and remember it being one of the most amazing things I had ever eaten. It still ranks in my top 5.

Even though the stew I made was really nothing like the lobster chowder, I was reminded of our trip and the little island. I know there are probably down sides to living in a place like that, like always having to take the ferry or occasionally having a group of young tourists wandering around taking pictures, but in my mind it seems like a rather ideal place to live. Especially since then I could eat lobster chowder whenever I wanted.

Back to my Mediterranean stew. It was so perfect for the cold, wintry day when I made it. We've had a lot of those lately since Spring has been so slow in coming. This stew is simple to throw together and healthy, yet hardy and very filling. I have a thing for croutons, so while the soup was finishing up on the stove, I quickly made a batch by tossing some bread cubes with olive oil, onion powder, and a little thyme. Just bake them until they are nice and crunchy.

Mediterranean Seafood Stew
Serves 4

1 can (28 oz.) whole tomatoes
3 tablespoons olive oil
1-2 large bulbs fennel, thinly sliced
1 bunch scallions, whites and greens thinly sliced
3 cloves garlic, thinly sliced
1 lb. Yukon gold potatoes, cut into 1/2 inch pieces
salt and pepper
1 lb. skinless, boneless firm white fish, cut into bite sized pieces

To garnish:
Croutons
Shredded cheese, such as parmesan or pecorino-romano
Fennel fronds

1. In a bowl, crush the tomatoes then strain the liquid off, reserving until later. Use your hands if you need to or a spoon or potato masher.

2. In a large saucepan, saute the fennel and white scallions in the olive oil over medium-high heat. Stir occasionally and cook until lightly browned, about 8 minutes. Add the garlic slices and saute for about 1 more minute.

3. Add the strained tomatoes and cook for about 5 minutes, until the mixture is thick. Add the potato pieces, the reserved tomato liquid, and about 4 cups water (Use enough water to cover the potatoes). Season well with salt and pepper. Bring the mixture to a boil, then reduce the heat to medium or medium-low and simmer until the potatoes are tender, about 30-40 minutes.

4. When the potatoes are done, gently stir in the fish chunks and the green scallion pieces. Simmer for about 5 more minutes or until the fish is cooked through. Garnish with the croutons, cheese, and fennel fronds. Serve with warm toasted bread. Enjoy!

Recipe from EveryDay with Rachel Ray Magazine.

Cinnamon Raisin Waffles

I like waffles because they're crunchy. That also happens to be the exact reason why my husband does not like waffles- they're crunchy.

We had a snow day today. Sometimes its fun being a teacher because no matter how old I get, I can still enjoy the snow days when school is unexpectedly canceled. Now if I can just manage not to think about all we have to get done in class...

In honor of this snow day, I decided to make waffles. They are really only a special occasion food around our place, so a snow day is a great day to make waffles.

I was in the mood for something a little different than the typical waffle, and this is what I came up with. It's one of those recipes where I combined two or three different recipes all into one to make my own. I do that a lot, which makes it hard to recreate recipes sometimes, unless I manage to write them down or blog about them.

These waffles were delightful. They were very crunchy and flavorful, and went along wonderfully with a little peanut butter and some Nutella. I am a yogurt-on-waffles kind of girl, but since we are snowed in and I am out of yogurt, we went the maple syrup route instead this morning.

Cinnamon Raisin Waffles

1 3/4 cup milk
1 tablespoon vinegar
2 eggs
1/2 cup (1 stick) butter, melted
2 teaspoons vanilla
1 3/4 cups flour
1/4 cup whole wheat flour
4 teaspoons baking powder
1/4 teaspoon salt
1/4-1/2 cup raisins
1 teaspoon cinnamon

1. Turn on your waffle iron and allow it to preheat while you make the batter. 

2. In a glass measuring cup or a small bowl, combine the milk and the vinegar. Stir once, then set aside. In a medium mixing bowl, whisk the eggs until light. Add the soured milk, the melted butter, and the vanilla. Whisk to combine then set aside. 

3. In a large mixing bowl, combine the flour, whole wheat flour, baking powder, salt, cinnamon, and the raisins. Mix together until the ingredients are fully incorporated, making sure that the raisins to not clump together. 

4. Add the wet ingredients to the dry ingredients all at once. Stir gently to combine until there are no dry streaks remaining. 

5. Pour a scope of the batter onto the hot waffle iron. Cook according to you waffle iron. Serve with fruit, yogurt, peanut butter, and maple syrup. Enjoy! 

*If you do not want to use the whole wheat flour, just substitute it for regular all-purpose flour. The milk and vinegar could also be substituted for buttermilk. It's up to you! 

Recipe mostly adapted from Betty Crocker. 

Pirouette Cookies

It's crazy how life sometimes piles up, then you blink and wonder, "Where did all the time go?" I keep looking back over the past few months, and then the past year and several years and I am a little in awe of all that God has brought me through. Looking back gives me hope for the future because I can see how He has been faithful before and I know He will be moving forward. That is something I am very grateful for.

My Grandpa Dale died the week before Christmas. We were very close and had been my entire life. Even though the following weeks were hard, I have found that the times I have missed him the most are completely unexpected and sudden, and all within the last month or so. Like when I'm standing at the grocery store and suddenly smell an assortment of things that remind me of my grandparents' house. Or when I find myself singing some old song, then sadly realizing that if I can't remember the words, I have no one to ask. I miss him in the little things.

At Christmas time, I was going to do a whole series of Christmas cookies, but with everything happening the way it did, I didn't get around to it. Then life started in full swing in January and I am still a few months behind. I noticed the other day that I still have a couple pumpkins and a few very Christmas-y things sitting around my apartment. Time keeps ticking, but it stands still at our place.

On the Saturday before Christmas, I made a couple hundred cookies for families at church. I love how long days of baking make you exhausted but so satisfied at the same time. I also spent some time baking before we went home, which is when these lovely little cookies made their debut.

As I have probably mentioned before, I need something crunchy to dip in my coffee. Or my tea. Or hot chocolate. Or whatever hot beverage I happen to be enjoying at the time. It's like Oreos and milk. Or bacon and eggs. You CAN do one without the other, but why would you?

These cookies are especially crunchy and have the perfect balance of vanilla and chocolate. They soak things up nicely and tend to not fall apart so easily. I rolled mine on the handle of a wooded spoon, but I think I am going to get a small wooded dowel for the next time I make them since the wooden spoon made them just a little larger than I wanted. I am also planning on experimenting with a filling of some sort, too, and probably something chocolate or hazelnut to mimic the Pepperidge Farm pirouettes.

Pirouettes
Makes about 16

1/2 cup (1 stick) butter, at room temperature
1/2 cup sugar
2 egg whites
1/2 teaspoon vanilla
1/2 cup flour

Dark chocolate, for drizzling

1. Preheat the oven to 400°. Place a non-stick baking mat on a cookie sheet, and place it in the oven to preheat also.

2. In a bowl, cream together the butter, sugar, and egg whites until very light and fluffy. Add the vanilla and beat again to combine. With the mixer on low, slowly add the flour and beat just until it is combined.

3. Place a scoop of the dough in a glass measuring cup and heat in the microwave for about 8 seconds to warm the dough and make it pour easily.

4. Remove the preheated cookie sheet from the oven. Use a spoon to pour about a tablespoon of dough on the cookie sheet in 4 or 5 spots on the sheet. Make sure that they are well spaced. Then tilt the cookie sheet to get the dough to spread around in a thin, flat circle. Make sure the dough circles do not touch.

5. Bake the cookies for 4 to 6 minutes, or until they are just starting to brown and turn golden around all edges. Remove the pan from the oven, and immediately roll a cookie around a small wooden dowel or the handle of a wooden spoon. Be careful not to burn yourself!  The cookie will be very hot.  Place the rolled cookie on a cooling rack. Repeat with the remaining cookies. Work quickly to role all of the cookies before they cool.

6. Heat another scoop of dough in the microwave again and repeat the process. When the cookies are cool, dip or drizzle with chocolate. Enjoy!

*If you are having a little trouble envisioning all the steps, the recipe I used has good step by step pictures you might want to check out.

Recipe adapted from The Chocolate Gourmand.

Pumpkin Cinnamon Rolls

2012 is rapidly approaching an end, and I cannot believe it! Of course, I accidentally wrote 2007 on my time sheet at work the other day, so it is clear that I mentally have not caught up with the times. I remember once when we were little, my sister and I figured out what year we would graduate from high school. Kay's year was 2010, and I remember thinking that it was so far off we didn't even need to talk about it. And now 2010 was three years ago?! That just can't be right.

Hmm, as I'm writing this, I notice that I still have two pie pumpkins sitting around our apartment. Yes, it is true, I can't keep track of time. I know that Christmas is almost here, when gingerbread houses, candy canes, nativity sets, and snowflakes make their appearances, but since I went a little overboard with the pumpkins last month, they are cheerfully sitting among my Christmas decorations now. Orange is one of my favorite colors anyway and I actually think they fit right in. Maybe :)

So, all this to say, I am still stuck in pumpkin mode, for a little while longer at least. I made this pumpkin soup last week, and I think that a pumpkin cake of some sort might make an appearance by the weekend. Or maybe another batch of these cinnamon rolls. Mmmm. Yep, I just decided that they will for sure! 

Since there is only pumpkin in the dough and not the filling of these rolls, the pumpkin flavor is very light and it makes the rolls really moist. The extra spices added to the filling (especially the cloves) really make these rolls stand out as something special. The first time I made them was for a church fundraiser, and I ended up not even trying one of the several dozen I made! Turns out, bake sales don't take debit cards, and I forgot any form of money other than that. :) I've made them several times since then, and once with a pumpkin butter filling, but my favorite way is with the simple filling in the recipe below. 

Pumpkin Cinnamon Rolls

Makes about 16 to 20 rolls

For the dough:

4 tablespoons butter, melted

½ cup milk, warmed to about 110°

2 ¼ teaspoons instant dry yeast

3 ½ cups flour, plus more for rolling the dough

¼ cup brown sugar

¼ cup sugar

1 teaspoon salt

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

¼ teaspoon ground ginger

2/3 cup pumpkin puree

1 egg, lightly beaten

For the filling:

2 to 4 tablespoons butter

¾ cup brown sugar

2 to 4 teaspoons cinnamon

¼ to ½ cup chopped walnuts

¼ teaspoon ground cloves

For the glaze:

2 ounces cream cheese

2 to 3 teaspoons half and half

2 or 3 drops vanilla

1 cup powdered sugar

1. In a large bowl, combine the flour, sugars, salt and spices. Whisk to combine then set aside.

2. Combine the warmed milk and the yeast and allow it to sit for 5 to 7 minutes.

3. Add the melted butter to the dry ingredients, and briefly stir to combine. Then add the milk mixture, the pumpkin, and the egg. Stir to combine with a wooden spoon. When all the ingredients have pulled together, transfer the dough to a well-floured surface and knead for about 5 minutes.

4. Transfer the dough to a lightly oiled bowl, cover it with plastic wrap, and allow it to rise in a warm place for 1 hour, or until it has about doubled in size.

5. On a well-floured surface, lightly pat and roll out the dough into a large rectangle about 1/4 inch thick. Spread the room temperature butter on the dough, then the brown sugar, the walnuts, cinnamon and cloves. Starting at the wide end, tightly roll the dough into a log and place it seam side down on the counter. Use a piece of thread to crisscross cut the rolls into about 1 1/2-inch sections. You could also use a sharp serrated knife to cut the rolls.

6. Place the rolls into the two buttered round or square cake pans. Cover with plastic wrap and let rise for 45 minute to 1 hour. While the rolls are rising, preheat the oven to 350°. Bake the rolls for 20 to 25 minutes, or until they are golden brown. Remove from the oven and top with the glaze, if desired.

7. To make the glaze, beat the cream cheese with an electric mixer until it is very smooth and creamy. Add the half-and-half, the vanilla, and the powdered sugar. Mix slowly until the sugar is combined, then beat on high for several minutes until light and fluffy. Enjoy! 

Recipe Adapted from smitten kitchen.

Spicy Pear Galette

One fruit that I rarely buy is a Bartlett pear. I love Bosc and Red pears, but I just don't tend to like the taste or texture of the green ones. Hmm, I really don't like Granny Smith Apples. Maybe there is some sort of connection... I'm not sure :)

But, when Bartlett pears were ridiculously on sale at the store, it seemed silly not to buy a few. I was sure I could find something good to create. When I got home, the first cookbook I reached for was my trusty old French cookbook. I knew it had several apple pastry recipes that I have always wanted to try and I figured I could just substitute the pears.

By the time this fun, open-faced pastry was done and out of the oven, you could hardly tell that it wasn't apple by the look and the cinnamon smell of it. It did taste like pear, however. The pears were pretty firm and unripe when I bought them, so they held up well and tasted just wonderful. I made another variation of this dessert less than a week after because it was so good. It will probably be one of my go-to recipes from now on. Especially if you really like pears, you need to give this a try.

Spicy Pear Galette
Serves 6 to 8

For the pastry:
1 1/4 cups flour, plus more if needed
1/2 teaspoon salt
1 teaspoon sugar
1/2 cup (1 stick) butter, cut into small pieces
3 to 8 tablespoons iced water

For the pear filling:
2 lbs. pears, such are Bartlett, peeled, quartered, and cored
1 tablespoon lemon juice
1/4 to 1/2 cup sugar
4 tablespoons butter
1/2 teaspoon cinnamon
pinch ground cloves
cinnamon sugar, for dusting
whipped cream or ice cream, to serve (optional)

1. To make the pastry crust, add the dry ingredients together in a large bowl. Whisk to combine. Add the butter and using a pastry blender, two knives, or your fingers, cut or rub the butter into the flour mixture until it has the texture of fine crumbs. You could also do this in a food processor, pulsing to combine.

2. Slowly add the water, mixing until a crumbly dough begins to form. Do not overwork to dough. If you pinch a piece of dough, it should hold together. Turn the dough onto a piece of plastic wrap. Hold the plastic with one hand and use the other hand to push to dough away from you until it is smooth and pliable. Flatten the dough into a round with your hands, wrap tightly in the plastic wrap, and chill for 2 hours or overnight. Allow the dough to sit for 10 minutes at room temperature before rolling.

3. To make the pear filling, cut each pear quarter into two or three slices lengthwise. Sprinkle with the lemon juice and the sugar and toss to combine.

4. In a large, heavy frying pan or a large stock pot, melt the butter over medium heat. Add the pears and cook for about ten minutes, until they are golden and just fork tender. Stir frequently. When the pears are done, remove from the heat and add the cinnamon and the cloves and stir to combine.

5. Preheat the oven to 375°. On a lightly floured surface, roll out the pastry to a 12 inch round. Carefully transfer the round to a baking sheet. Spoon the pears into the middle of the pastry round, leaving about 2 inches around the edge. Turn up the pastry border and gather it around the the pears to enclose the outside pears.

6. Sprinkle cinnamon sugar over the top and sides of the pastry. Bake in the oven for 35 to 40 minutes or until the pastry is crisp and browned. Serve warm with the whipped cream or ice cream. Enjoy!

Adapted from French: Delicious Classic Cuisine Made Easy