Posted by Natalie on February 23, 2010 · 4 Comments
This week for TWD we got a nice break from all of the heavy chocolate desserts and got to try out these Honey Wheat Cookies, chosen by
Flourchild. Wheat germ and honey take center stage in this recipe, so they’re basically a health food.
I waited until the last minute to throw these together (literally, they came out of the oven 30 minutes ago) and they’re pretty simple. The only faux pas I made was not reading the recipe correctly- I added double the wheat germ than the cookies called for, not realizing that some of it was meant to be saved to roll the cookies in. I don’t think it made a difference though, since I thought they tasted pretty delicious!
My cookies turned out soft and puffy, like sweet little lemony pillows. They would be perfect with tea or coffee- a yummy addition to a tea party or brunch menu. I’m not how healthy these actually are for you, but I think they’re a great alternative to some of the crazy heavy sweets we’ve tried with TWD. I definitely enjoyed this week!
I’m not sure what my TWD participation will be like in March. Baby is due in 10 days and could be here anytime, so who knows when the baking will end and life with baby will begin. I look forward to catching up, though.. we have some fun recipes to come!
Posted by Natalie on February 22, 2010 · 3 Comments
Boys and girls, it has been quite the winter season.
I think most of us would agree that spring and summer can’t come soon enough.. and it was in that spirit that I broke out this recipe for Tomato Tart. We’ve had a little break in the cold weather here in the last two days (“What, I don’t need a coat?”) and I’m hoping it’s a sign of what’s to come.
This will definitely get you out of your hum-drum winter eating routine. I based the recipe off of one I’ve been drooling over for months from
Ezra Pound Cake (umm- love her, she’s genius.). Of course, this will be 10 times better with fresh garden tomatoes this summer, but it was delicious in February, too. It was nice to eat something a little lighter and fresher than the standard winter fare.
This tart would be great as a vegetarian main dish with a salad, as a lunch/brunch/dinner side dish, or even an appetizer. It can be served warm or room temperature, so it’s a great pot luck option. Or just make one for yourself and get a fork.
Tomato Tart with Pesto Crust
-1 recipe Pesto Tart Dough (recipe follows)
-8 oz fresh shredded or sliced mozzarella
-1 lb ripe tomatoes, cored and cut crosswise into thin slices
-salt and fresh cracked pepper
-extra virgin olive oil
1. Prepare the dough, and press it into a 9-10-inch pie pan or 10-inch tart pan with a removable bottom.
2. Preheat the oven to 375 degrees F. Line the bottom of the tart shell with mozzarella. Arrange the tomatoes over the cheese in a ring around the edge of the tart and a second ring in the center. Sprinkle with salt and pepper. Drizzle with olive oil.
3. Bake until the crust is golden brown and the cheese has started to brown in spots, 35 to 45 minutes. Cool on a rack for at least 5 minutes before slicing. (The tart may be covered and kept at room temperature for 6 hours.)
Pesto Tart Dough
-3 cloves garlic
-2 generous spoonfuls prepared pesto (homemade or store-bought)
-1 1/4 cups unbleached all-purpose flour
-1/2 teaspoon kosher salt
-1 stick unsalted butter, chilled and cut into 8-10 pieces
-4-5 tablespoons cold water
1. Place the garlic in the work bowl of a food processor. Process, scraping down the sides of the bowl as needed, until finely chopped. Add pesto, flour and salt; pulse to combine.
2. Add butter. Pulse about 10 times, or until the mixture resembles pea-sized crumbs.
3. Add water, 1 tablespoon at a time, pulsing several times after each addition. After 4 tablespoons water have been added, process the dough for several seconds to see if the mixture forms a ball. If not, add remaining water. Process until dough forms into a ball. Remove dough from processor.
4. Flatten the dough into a 5-inch disk. Wrap it in plastic, and refrigerate for at least 1 hour. (The dough can be placed in a zipper-lock plastic bag and refrigerated for several days or frozen for 1 month. If frozen, defrost the dough in the refrigerator.)
5. Roll out the dough on a lightly floured surface into a 12-inch circle. Lay the dough over the tart pan, and press it into the pan. Trim the dough, and proceed with the recipe as directed.
Posted by Natalie on February 16, 2010 · 6 Comments
This week’s pick is Dorie’s Best Chocolate Chip Cookies, chosen by Kait at
Kait’s Plate.
Many of us out here in Foodieland are on the search for the perfect chocolate chip cookie, or have been for years. We all have a different definition of “perfect”- chewy, crispy, chunky, nuts, no nuts.. the list goes on.
I was looking forward to this recipe, hoping Dorie would wow me, but it didn’t happen. They just weren’t chewy enough for me. The chewiness is essential. But, I must say, they were pretty good with a glass of milk.
If you’re a chewy chocolate chip cookie person, check out
this recipe– it’s the best I’ve found so far. Sorry, Dorie!
Posted by Natalie on February 15, 2010 · 2 Comments
Are we really having another snow day in Dayton? I hope we’re getting every last bit of winter this week before spring comes out to play. I’d also like someone else to come out to play.. but that’s another story for another day.
Today, we have an installment of the Great Bread series. I haven’t posted any breads lately- mostly because I hadn’t had many bread successes. But wow- I am definitely a fan of this one!
I was looking for a bread recipe that I could conquer in an afternoon, something with a country, homey feel to it. This recipe comes from Baking With Julia, an anthology of recipes from 26 master chefs who worked with Julia Child. The recipe comes together in a few hours, though the written recipe looks long and daunting. After you read through it, you’ll see that it’s just thorough and not difficult.
The end result is a soft, but slice-able country bread with little flecks of potato running throughout. Such a little amount of work for two huge loaves of this yummy bread! It’s great warm, slathered with butter or as an accompaniment to a hearty soup. Good stuff for a winter’s day.
Other Recipes from the Great Bread series:
Rustic Potato Bread
from Baking With Julia
Makes 2 loaves.
1 1/2 pounds russet potatoes (about 3-4)
4 teaspoons salt
1/2 cup tepid reserved potato water (80-90 degrees)
1 tablespoon active dry yeast
2 tablespoons extra-virgin olive oil
4 3/4 cups unbleached all-purpose flour
Cooking the Potatoes:
Scrub the potatoes and cut them into quarters, peel and all. Toss them into a 2-quart pot, cover with water, add 2 tsp salt, and boil until the potatoes are soft enough to be pierced easily with the point of a knife. Dip a measuring cup into the pot and draw off 1/2 cup of the potato water, reserve. Drain the potatoes in a colander and then spread them out, either in the colander or on a cooling rack over a jelly-roll pan, and let them cool and air-dry for 20-30 minutes. It is important that the potatoes be dry before they’re mashed.
Mixing the Dough:
When the potatoes are cool, stir the yeast into the reserved potato water (if the water is no longer warm, heat it for a few seconds in the microwave- it should feel warm to the touch) and allow it to rest for 5 minutes, it will turn creamy.
Meanwhile, turn the cooled potatoes into the bowl of a mixer fitted with the paddle attachment and mash them. With the mixer on low speed, add the dissolved yeast and the olive oil and mix until the liquids are incorporated into the potatoes.
Replace the paddle with the dough hook and, still mixing on low speed, add the flour and remaining 2 tsp salt. Mix on low speed for 2-3 minutes, then increase the speed to medium and mix for 11 minutes more. The dough will be firm at first and soft at the finish. At the start, it will look dry, so dry you’ll think you’re making a pie crust. But as the dough is worked, it will be transformed. It may even look like a brioche, cleaning the sides of the bowl but pooling at the bottom. Have faith and keep beating.
First Rise:
Cover the mixing bowl with plastic wrap and allow the dough to rise at room temperature for 20-30 minutes, at which point the dough will have risen noticeably, although it may not have doubled.
While the bread is proofing, position a rack in the bottom of the oven and fit it with a baking stone or quarry tiles, leaving a border of at least 1 inch all around. Preheat the oven to 375. Place a linen towel on a baking sheet, rub the towel with flour and set aside; this will be the resting place for the bread’s final rise. Rub a baker’s peel or baking sheet with cornmeal or flour. Fill a spray bottle with water, set aside.
Shaping the Dough:
Turn the bread out onto a lightly floured surface and, using a dough scraper, cut the dough in half. To shape each half into a torpedo shape, first shape it into a ball and then flatten it into a disk. Starting at the end farthest from you, roll up the dough toward you. When you’re on your last roll, stop and pull the free end of the dough toward you, stretching it gently, and dust its edge with flour. Finish the roll and, if necessary, rock the loaf back and forth a little to taper the ends and form a torpedo, or football.
Second Rise:
Place the loaves on the floured towel, seam side down, and cover them with the ends of the towel or another towel. Let rise at room temperature for 20 minutes.
Baking the Bread:
When you’re ready to bake, spray the oven walls with water and immediately close the oven door to trap the steam. Turn the breads out, seam side up, onto the peel or baking sheet and transfer them into the oven. Spray the oven with water again and bake the loaves for 45-50 minutes, or until the crust is very brown, the loaves sound hollow when thumped on the bottom, and, the most important test, the interior temperature measures 200 degrees when an instant read thermometer is plunged into the center of the loaves. Remove the loaves from the oven and cool on a rack for at least 20 minutes before slicing. While you should wait for the bread to firm up in the cooling process, slathering this bread with butter while it’s still warm is a great treat.
Storing:
The breads should be stored at room temperature. Once sliced, the bread should be turned cut side down on a cutting board; it will keep at room temperature for about 2 days. For longer storage, wrap the breads airtight and freeze them for up to a month. Thaw, still wrapped, at room temperature.
Posted by Natalie on February 10, 2010 · 3 Comments
These don’t really look like blondies, do they?
Well, joke’s on all of us. These bars are are blondies through and through. I know they look like brownies, but the only chocolate in these are the chips!
This recipe is based off
Jill O’Connor‘s recipe from
Sticky, Chewy, Messy, Gooey called Big Blondes. I was looking for a blondie recipe to help me use up all of the random things in my pantry, and this recipe really did the trick. I just added my own additions and changed the amounts to fit my tastes.
I think the dark color of the blondies comes from the use of dark brown sugar and my addition of chopped soft caramels. The caramels give the blondies these little pops of extra chewiness and sweetness.
So if you’re bored today, or snowed in with your families like so many of us, you’ve probably got the basics for this recipe and can add whatever you like to make them your own. I’m sure all the moms out there would just love to make some sugary treats for their already wound-up children, right?
Kitchen Sink Blondies
1 stick butter
1 1/2 cups dark brown sugar
2 eggs
1 1/2 tsp vanilla
1/2 tsp salt
1 cup all purpose flour
3/8 tsp baking powder (heaping 1/4 tsp)
1- 1 1/2 cups chopped nuts (I used walnuts)
1/2 cup sweetened coconut
1 cup chocolate chips (I used semi-sweet, feel free to use multiple types)
1/2 cup chopped caramels or candy bars
1. Preheat the oven to 350 degrees. Spray a 9×9 pan with cooking spray.
2. Melt butter and brown sugar together in a saucepan over medium heat. Cook, stirring constantly, until the butter and sugar are blended, completely melted and starting to bubble at the edges. Remove the pan and let cool slightly.
3. In a bowl, whisk together the eggs, vanilla and salt. Slowly whisk the cooled butter and sugar mixture into the eggs just until combined. Whisk in the flour and baking powder to form a loose batter. Wait for the batter to cool a bit before adding the other ingredients.
4. Stir in the remaining ingredients into the cooled batter. Pour the batter into the prepared pan and bake until the top is shiny, slightly crackled, and firm to the touch, 30-35 minutes. A toothpick should come out with moist crumbs clinging to it. Let cool completely before cutting into squares.
Posted by Natalie on February 9, 2010 · 8 Comments
Look at this on-time Dorie post! There must be something in the air around here.
This week’s pick is Rick Katz’s Brownies for Julia, chosen by
Chocolatechic.
Hello, delicious!
I was delighted with these brownies. I’m in the fudgy brownies camp, so they were perfect for me. I loved all the components- crackly top, chewy edges, fudgy center. I only let myself have a few, then froze the rest of them for later. After writing this post, I’m thinking about pulling them out and having one today.. this baby might come out with a wicked sweet tooth!
Posted by Natalie on February 8, 2010 · 10 Comments
Oatmeal is a winter staple in lots of homes. It’s the breakfast that keeps you going until lunchtime.
Unless you’re pregnant. Then it just might be your first of multiple breakfasts.
Regardless of how many breakfasts I eat, I’ve always had a pretty good relationship with oatmeal as a breakfast food. I would say I enjoyed it, but didn’t love it or obsess about it. Until I stumbled upon a little post at
Bread & Honey called “
Oatmeal with Egg” and it changed my world. That was the day my Magical Oatmeal was born.
Most people question oatmeal with egg, but I’m telling you now. FACE YOUR FEARS. YOU MUST TRY IT. Here’s why:
A. Your oatmeal will go from kind of lumpy to ridiculously creamy.
B. You get an extra 7 grams of protein from the egg (and 8 more if you use milk!).
C. It’s super healthy and keeps you fuller for longer.
D. Would I steer your wrong?
All campaigning aside, this is the only way I make oatmeal now. It’s simple and delicious, customizable and healthy and all the other food-friendly adjectives. Taste the magic, people!
Magical Oatmeal For One
-1 cup milk (you can use water, too, but it will be a little less creamy)
-1/2 cup quick cooking oats (you can use steel cut here if you’ve got the time)
-1 egg
-your additions (mine are a splash of vanilla, some cinnamon, and some dark brown sugar)
Follow the package directions for cooking your oats. When the oats thicken and begin to bubble, crack an egg into the saucepan and whisk immediately and quickly until the egg is incorporated and the oatmeal has a creamy texture. Whisk in your additions. Ladle into bowls and top with more dark brown sugar or topping of your choice.
Posted by Natalie on February 3, 2010 · 1 Comment
I am always on the search for a good casserole.
I don’t really make them that often, but I always want to make them. The recipes I find just don’t seem to live up to what I want a casserole to be. I have this idea that there are some magical casserole recipes out there just waiting for me to stumble upon them and discover their goodness.. but my search hasn’t brought me much luck. Then this little winner came into being.
I first made this casserole for my family on Christmas morning of last year. It came together as an adaptation of a sausage casserole recipe I found (see below), but I felt I had to change some things up to make it my own. And when I made it last week, I changed it again because I wanted it to fit nicely in a 9×9 square pan (check out the link to see proportions for a 9×13 pan). I love the taste and the savory smell that fills the house when it’s cooking. My only complaint is that it takes a little long in the oven, and it can be a little hard to tell when it’s fully cooked (see “Note” below). But don’t let that stop you from making it, please.
And if you have any excellent casserole recipes, please send me links. I’d love to try them out and share them on Oven Love!
Hearty Breakfast Casserole
-12 oz roll sausage (I used
Jimmy Dean Light Sausage, which comes in a smaller 12oz package, but feel free to use a 16oz package of your choice)
-1-2 tbs oil
-1 medium onion, thinly sliced
-1-2 cups broccoli, chopped (spinach would be a nice substitute here as well)
-5-6 cups day-old whole wheat bread, cubed (use white if you want, I’m sure sourdough would be delish, too.. go crazy!)
-8 oz extra sharp cheddar cheese, shredded
-8 eggs
-3 cups milk (it works with skim, don’t worry)
-1 tsp dry mustard
-1 tsp salt
-1/4 tsp onion powder
-fresh cracked black pepper
1. Preheat the oven to 350. Butter or spray a 9×9 baking dish (or similar size) with cooking spray.
2. Heat a skillet on medium high. Break up the sausage into chunks and cook until browned. Make sure the chunks of sausage have some space around them or your meat will steam and not brown. Remove the cooked sausage from the pan and let sit on some paper towels on a plate to soak up the excess fat. Crumble into smaller pieces.
3. In the same pan, saute the onion and broccoli in the oil until soft. Add some water to the pan, if needed, to help soften the broccoli.
3. Place bread into the buttered pan. Sprinkle with half of the cheese, sausage and vegetable mixture. Combine the eggs, milk, dry mustard, onion powder and pepper. Pour evenly over the bread mixture. Top with the remaining cheese.
4. At this stage you can cover and chill overnight, if you want to prepare ahead. If not, let sit for 10 minutes before putting in the oven. Bake uncovered for about one hour. Tent with foil if top begins to brown too quickly.
*Note: Make sure to check the middle of the casserole to see if it’s done before removing from the oven. This can be deceiving, as a bit of excess water from the vegetables may pool at the top, so make sure you get in there with a knife and make sure it’s fully cooked.
Posted by Natalie on February 2, 2010 · 9 Comments
Did you ever think you’d see my return to TWD? I’ve been baking, I just haven’t been posting- lack of camera, you understand. But, today, I’m fully prepared with a triple Dorie recap!
This week’s pick:
I didn’t actually have a mini bundt pan, and I lent my full sized bundt pan to a friend, so I ended up making mini round cakes. The recipe was fairly simple, and luckily I had milk chocolate on hand. Unfortunately, I wasn’t too pleased with the results. The cake was too crumbly for me- it definitely needed the chocolate glaze to rescue it. Maybe it would have been better as an actual bundt, but it wasn’t a hit for me.
Last Week’s Pick:
I was excited about this bread- I love bananas and I love chocolate. But, this recipe was also a disappointment for me. I baked mini-loaves and they came out crumbly and dry. I read other posts and it seemed to be a common problem.. what a bummer! Maybe an extra banana would have done the trick.
Two Weeks Ago:
These were, BY FAR, my favorite treat of the bunch. I was so glad that I made these! I really enjoyed the chocolate layer and the oat mixture.. so basically, the whole thing. I will definitely make these again, probably with more of the crumb mixture on the bottom- so good!
Posted by Natalie on January 31, 2010 · 1 Comment
I think I’ve started to nest.
But not in the same way as most mommies do. Since my Yankee husband and I are headed to the south right after the baby is born, I don’t really get to prepare a nursery in this apartment. So my nesting tendencies have been geared toward general spring cleaning and lots of cooking. The hubs has been holding my camera hostage, but he’s finally given it back and I can resume posting my creations for all of you!
This soup was made on the fly. I was making a huge batch of chicken stock (about the easiest thing in the world to do- follow
these instructions for veggie broth but add some chicken bones), and I wanted to use some of it for our dinner. We had some broccoli and cheese in the fridge, and it came together so quickly! I boiled the ingredients, pureed it, added the finishing touches, and thought, “That’s it? That’s all I had to do?” A great quick meal- healthy and kid-friendly, too!
Cheesy Broccoli and Potato Soup
(adapted from a recipe from Parents Magazine)
2 tsp olive oil
1 small onion, chopped
1 medium potato, peeled and diced into 1/2 inch pieces
3 cups broccoli, chopped
3 cups chicken stock (or veggie stock)
1 cup mild cheese, shredded (Monterey Jack or Mozzarella are good choices)
2-4 tablespoons heavy cream (if desired)
salt and pepper to taste
1. In a large stockpot, heat oil and saute the onion for 5-7 minutes over low to medium heat. Add potatoes, broccoli and stock, bring to a boil. Reduce to a simmer, cover and cook for 12-15 minutes or until vegetables are fork-tender.
2. Use a hand-held immersion blender to puree the soup mixture right in the pot. Whisk in shredded cheese until blended. Whisk in cream, salt and pepper to taste.
