A New Adventure for Kohlton and Excitement for Ellie + Recipes

This weekend Ellie took Kohlton for a mountain bike ride. Kohlton knows how to ride a bike, but this was a different experience for him. He was all smiles when he returned. They've gone on a ride every day since then. Yeah!


It is handy that Kohlton happens to be the same size at Ethan. Thanks to Ethan for loaning him stuff to give mountain biking a try.

Here's a nice, simple and quick dinner I made recently.

Warmly Spiced Pork Tenderloin with (served with Peas and Homemade Applesauce)

1 Pork Tenderloin, cut into bite size pieces (the tenderlion I used was intended for BBQ)
1 teaspoon kosher sea salt
1/2 tea Black Pepper, freshly ground
1/2 tea Cinnamon
1/4 tea Turmeric
1/4 tea ground Cumin
1/4 tea ground Coriander
1/4 tea ground Cardamom
Pinch Ground Cloves
Pinch Cayenne Pepper

2 TBL Olive Oil or Bacon Drippings
1 cup Homemade Applesauce

Mix all of the spices. In a large baggie toss in some of the diced pork. Sprinkle them with some of the spices and shake the bag. Repeat this until all of the diced pork is lightly spiced. Let this sit for at least 30 minutes.

Heat the oil/bacon drippings in a large, heavy skillet over medium-high heat. Sear the pork until browned, about 3 minutes per side.Be sure to not crowd the pork or it will sweat instead of cook. Saute the meat in batches, if necessary. Lower the temperature to medium-low; cover and continue to cook until the pork chops reach an internal temperature of 145 F, another 3 to 5 minutes.

In another pot boil water for the peas. Cook the peas with a small bit of Rosemary. Drain when done and add a touch of butter. Serve with the spiced pork and applesauce.

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Here are some cookies that Ellie made this weekend. They are soft, nice and not too sweet.

Soft Brown Sugar Cookies with Brown Butter Frosting
via: Susie QT Pies Cafe blog

2/3 c. butter, softened
1-1/2 c. brown sugar, packed
2 eggs
1 t. vanilla extract
2-1/2 c. all-purpose flour
1/2 t. baking powder
1 t. baking soda
1/2 t. salt
1 c. sour cream

Blend together butter and brown sugar. Add eggs, one at a time; blend well. Add vanilla; beat until light. In a separate bowl, stir together flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with sour cream; mix well. Drop by rounded tablespoonfuls onto non-stick or lightly greased baking sheets. Bake at 350 degrees for 8 minutes. Remove to a wire rack; cool. Frost with Browned Butter Frosting. Makes 2 dozen

Browned Butter Frosting

1/4 c. butter
1-1/2 c. powdered sugar
2 T. Milk

Melt butter in a saucepan over medium heat until it turns golden. Watch carefully as this will happen quickly. Remove from heat. Stir in powdered sugar and enough milk to make a spreading consistency.

Jambalaya and Snickerdoodles

Jambalaya San Rice

Extra virgin olive oil
(1-2 lb boneless, skinless chicken thighs, diced - I did not add this.)
10 slices bacon, diced
7 links Andouille sausage, chopped
1-11/2 cup Celery, chopped
1 Red Onion, diced
1/2-2/3 cup Peppers red, orange, yellow and green, diced
2 cups Cauliflower, finely diced
1/2 teaspoon cayenne pepper
2 tablespoon chili powder
4 tablespoons Cajun seasoning
4 Bay Leaves
1 15 oz can diced tomatoes
2 cups Chicken Stock
1 lb shrimp, peeled, deveined, and tails removed

1. In a large sauté pan, heat the oil. Cook until the chicken is just browned on the outsides. Remove and set aside.

2. Add the bacon to the pan, and saute until beginning to crisp. Add the Andouille sausage, celery, onion and peppers. Cook until the sausage begins to brown and the vegetables are soft. (Return the chicken to the pan.)

3. Mix in all of the spices,along with the cauliflower stirring well to coat.

4. Pour in the tomatoes and chicken stock. Bring to a boil, then reduce to a low simmer. Cook until thickened, stirring and scraping the bottom of the pan occasionally, about 1 1/2 – 2 hours.

5. Stir in the shrimp and cook until just barely cooked through, about 3 minutes. Serve.

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Snickerdoolde Cookies

1/2 cup Butter, unsalted, softened
1/2 cup Shortening
1 1/2 cup Sugar (plus 3-4 TBL sugar extra)
2 large Eggs
2 teaspoon Vanilla Extract
2 teaspoon Cream of Tartar
(1 teaspoon Baking Boda - I might add this next time)
1/2 teaspoon kosher salt (omit if using salted butter)
2 1/4 - 3/4 cups Flour, all purpose unbleached (start with the smallest amount and add as needed to make a workable dough)
1 TBL Cinnamon

1. Preheat the oven to 400 degrees.

2. Cream the butter and sugar. Add eggs, vanilla and cream. Finally, add in the shortening, cream of tartar and cream. The mix should be very smooth.

3. Add in half of the flour and mix lightly. Add in the remaining amount of flour until you have a semi-soft dough. Work with the dough as little as possible.

4. Combine the reserved amount of sugar with the cinnamon. Don't worry about being too precise.

5. Using a cookie scoop or a tablespoon, form balls of dough and roll them in the cinnamon/sugar mixture. Place them 2" apart on a cookie sheet and cook fr 9-11 minutes. Let cool for 5 minutes, or until cool enough to remove.

Roasted Broccoli, Hot Dog Buns and Chocolate Chip Cookies for a Spontaneous Dinner with Friends

Homemade Hamburger or Hot Dog Buns
(using a Bread Maker)
via: Craving Comfort Food blog

1 1/4 cups milk, slightly warmed
1 beaten egg
2 tablespoons butter
1/4 cup white sugar
3/4 teaspoon salt
3 3/4 cups bread flour
1 1/4 teaspoons active dry yeast

Directions
(hamburger buns, if you want hot dog buns. cut 'em to that shape)
Place all ingredients in pan of bread machine, according to manufacturer's directions.
Select dough setting.
When cycle is complete, turn out onto floured surface.
Cut dough in half and roll each half out to a 1" thick circle.
Cut each half into six 3 1/2" rounds with inverted glass as a cutter.
Place on greased baking sheet far apart and brush with melted butter.
Cover and let rise until doubled, about one hour.
Bake at 350° for 9 minutes.
Note: Oven temperatures vary so check after 9 minutes to see if done.


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The Very Best Roasted Broccoli You've Ever Had
via: Amateur Gourment
(Inspired by a recipe from Ina Garten, The Barefoot Contessa)

4-5 pounds Broccoli, washed, dried and cut into florets
4-5 Garlic cloves, cut into thin slices
5 TBL. Olive Oil
1 1/2 tea. Sea Salt
1/2 tea. Pepper, gorund

Preheat your oven to 425 degrees.

Line your pan with foil. Toss the broccoli, garlic, olive oil and sea salt. Roast in the oven until it is kind of caramelize(some of the ends will be a small bit brown and crispy), about 20-25 minutes.

(We all thought this was wonderful!)

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Nestle Toll House Chocolate Chip Cookies
via: The Very Best Baking


2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

SLICE AND BAKE COOKIE VARIATION:
PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 5 dozen cookies.

* May be stored in refrigerator for up to 1 week or in freezer for up to 8 weeks.

FOR HIGH ALTITUDE BAKING (5,200 feet): Increase flour to 2 1/2 cups. Add 2 teaspoons water with flour and reduce both granulated sugar and brown sugar to 2/3 cup each. Bake drop cookies for 8 to 10 minutes and pan cookie for 17 to 19 minutes.

Aunt Lynne's Swedish Pepparkakor (Molasses Spice) Cookies

Swedish Pepparkakor Cookies (Molasses Spice Cookies)
via Aunt Lynne

6 TBL. Butter, softened
6 TBL Canola Oil
1 1/2 cup Sugar
1 Egg
1 TBL Water
1/4 cup Molassas (Brer Rabbit is best!)
Cream the above items together.
Mix in:
3 cup Flour
1/4 tea. Cloves, ground
1/4 tea. Ginger, ground
1 tea Cinnamon, ground
2 tea Baking Soda
1/2 tea
Salt
The resulting dough will seem very dry. Form small balls. Place them onto the cookie sheet. Place extra sugar in a small bowl (I use a ramakin) , dip the flat end of a drinking glass in the dough, then into the sugar and use to flatten a mound of dough. Repeat until all cookies are flattened and sugared. Dough should be kept cool at this point.<

Bake at 375 in a [reheated oven for 8 minutes. Watch closely as they burn easily. Remove onto a rack or paper towels to cool. This makes about 60 cookies. They freze well.

Ethan's Eagle Scout Court of Honor Reception Treats

I am very pleased with how all of the recipes turned out, especially the sugar cookies. It is definately my favorite sugar cookie recipe. It is not too sweet and has a nice crumb in the mouth, but holds together nicely for decorating.

Sugar Cookie Recipe
from: Sweetopia blog

Ingredients:

2 1/2 cups butter (at room temperature)

2 cups sugar

2 large eggs

seeds from 1 vanilla bean (or 3 tsp vanilla)

5 cups flour

1 tsp baking powder

1 tsp salt
Instructions:

1. Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed. (Use the paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more.

Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you’d like a light and fluffy cookie, that’s ideal, however the dough will spread more during baking; not ideal if you’d like the cookie to hold its shape.

2. Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.

3. Cut open your vanilla bean and scrape the seeds out. Add to mixing bowl. Alternatively, add liquid vanilla extract. Stir briefly.

4. Sift your dry ingredients together. (Flour, baking powder and salt).

5. Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won’t escape. Mix on low speed for 3o seconds. Remove the tea towels and observe the dough mixing; when it clumps around the paddle attachment it’s ready. It’s also important at this stage not to over mix the dough (the glutens in the flour develop and the dough can become tough).

6. Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.

7. Roll out the dough further if you need to, and cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.

8. Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.

9. Preheat your oven to 350°F or 176°C.

10. Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.

11. Let cookies cool to room temperature and decorate!

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Royal Icing Using Egg Whites:
from: JoyofBaking.com

2 large egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

For Royal Icing with Egg Whites: In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

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Savory Cranberry, Pistachio 7 Goat Cheese Palmiers
Adapted From: Tasty Kitchen
1 whole Sheet Of Purchased Puff Pastry, Thawed
2-3 ounces, weight Goat Cheese (chevre), Room Temperature
1/2-3/4 cups (slightly Packed) Dried Cranberries
1/4-1/2 cups Pistachios, Roughly Chopped

Preparation Instructions

Roll the puff pastry sheet into a rectangle that is at least 8 inches wide and no less than 1/8-inch thick. With the standard puff pastry sheets found in the grocery stores, you won’t have much rolling to do.

Spread goat cheese over the puff pastry and top with dried cranberries and pistachios. Using your hand, lightly press the cranberries and pistachios into the cheese. Roll each long end of the rectangle into the center. Chill for about 15 minutes.

Cut the roll crosswise into 1/8-inch slices and divide the palmiers between two baking sheets covered with parchment paper. Chill for at least 1 hour.

Preheat the oven to 450 degrees F. Bake the palmiers until they are puffed and light golden brown, 6 to 8 minutes. Quickly flip the palmiers and place back in the oven, switching positions of the baking sheets. Bake for an additional 4 to 5 minutes. Transfer the palmiers to a cooling rack and cool completely before serving.

Make ahead: The palmiers can be baked and then store in the fridge in an airtight container for 2 to 3 days, or frozen. Before serving, place unthawed palmiers on a baking sheet in a 350 degree F oven for 5 minutes.

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Sausage and Cheese Pinwheels
Adapted from: Tasty Kitchen

2 rolls of Crescent Dough
1 pound Pork Sausage
1 1/2 cups Cheddar Cheese, shredded


Preparation Instructions

Using store-bought or homemade crescent dough, lightly flour a surface and roll the dough into as much of a rectangular shape as you can (they won’t be perfect, don’t worry). Using a tube or package of flavored pork sausage, spread half of the sausage onto each piece if dough. Do the same with the cheese. Roll up each crust into a log and slice with a serrated knife, making them about 1/2-3/4 inch thick. Discard the end pieces without sausage. Reshape the pinwheels if necessary and place on a baking sheet. Bake at 375ºF for 25 minutes or until the sausage is cooked and the crust is golden brown. Enjoy!

The favorite things I made for the reception was the special water bottles. They were easy and fun to do. I was inspired by those that Amanda made. I simply made a template in Adobe Photoshop. I was able to fit 7 strips that were 1.5" by 8". I made 4 different designs: A young Ethan, Ethan and his Patches, A Boy Scout and awards, and a pergola design. I did not bother to remove the original label, but simply used my tape runner to apply double sided tape, being careful to place it right the ends and a few in the middle.

Chocolate Kissed Gingerbread Cookies

Chocolate Kissed Gingerbread Cookies

3 cups flour
2 tsp. ginger
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. nutmeg (I omitted)
1/4 tsp. salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
1 tsp. vanilla extract
Semi-sweet or dark chocolate disks (I used Trader Joe’s chocolate callets)*

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.
Using a mixer, beat butter and brown sugar on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.
Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.
Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a callet into the center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

Pizzelles

Pizzelles
YIELD - Makes 30 pizzelle cookies

Ingredients:

* 3 eggs

* 1 3/4 c. flour

* 1/2 tsp. anise seed or extract (optional see substitution ideas below)

* 1/2 c. UNSALTED butter (1/4 lb.)

* 2 tsp. baking powder

* 3/4 c. sugar

* 1 tsp. vanilla extract (I use 1/4 tsp. Anise Extract, orange extract is nice, too.)



Procedure

* Beat eggs and sugar.

* Add cooled melted butter and vanilla and anise.

* Sift flour and baking powder and add to egg mixture.

* Drop the stiff batter by spoon.

(Batter can be refrigerated and used at a later time)

Buttery Almond Tiles

Buttery Almond Tiles

Base:
2 1/2 cup Flour
1 TBL Baking Powder
3/4 tea Salt (omit if using salted butter)
1 1/2 cup Sugar
1/2 cup Butter
2 Eggs

Preheat the oven to 350 degrees.

Whisk together the flour, baking powder, salt and sugar. Blend in the butter and eggs. This will make a dry dough that you press into a 9" x 13" pan that has been lined with non-stick foil. Bake for 15-20 minutes, or until lightly browned.

Topping:
3/4 cup Almonds, sliced
1/2 cup Butter
3/4 cup Sugar
2 TBL Flour
2 TBL Milk
1 TBL Almond Extract
1 tea Vanilla Extract

Place the sliced almonds, butter, sugar, flour and milk in a sauce pan on medium heat until the sugar dissolves, stirring constantly. Bring to a boil. Next, carefully add in te almond and vanilla extracts, stirring gently to combine. Pour over the cookies once they have been removed from the oven. Spread out evenly and broil for 1 - 1 1/2 minutes, or until bubbly.

Kevin's Amazing Chocolate Chip Cookies

Kevin's Amazing Cookies

1 1/4 cup Whole Wheat
1 cup All Purpose Flour
1 tea Vanilla Extract
1 tea Salt
3 Eggs
1 tea Baking Soda
3/4 cup Brown Sugar, dark
1/2-3/4 cup Sugar
1/2 cup Wheat Germ
1 cup Flax
1-2 cups Oatmeal, instant
1 small tub of Smart Balance
1/2 cup Chocolate Chips, Dark
1/2 cup Chocolate Chips, SemiSweet
1 cup Craisins or Dried Cherries

Preheat oven to 350 degrees.

Mix the wheat, vanilla, salt, and the eggs. Next, add in the baking soda, sugars, wheat germ, flax and oatmeal. Soften the Smart Balance in the microwave then combine with the dough. Finally, gently add in the chocolate chips and the fruit. Bake for about 8-10 minutes, or until lightly browned.

Lemon or Lime Bars

Lemon (or Lime) Bars
1 cup butter, softened
1/2 cup white sugar
2 cups all-purpose flour

4 eggs
1 1/2 cups white sugar
5 tablespoons all-purpose flour
2/3 cup lemon (or lime) juice (2-3 lemons, juiced)
Zest of one Lemon
Powdered Sugar

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl, blend together softened butter, 2 cups flour and 1/2 cup sugar. It should look something like sand. Gently Press into the bottom of an ungreased 9x13 inch pan.It does not need to be very neat, just evenly spread. Mixing or playing with it will result in an overly hard shortbread crust.

3. Bake for 15 to 20 minutes in the preheated oven, or until firm and golden.

4. In another bowl, whisk together the remaining 1/12 cups sugar and 1/4 cup flour. Whisk in the eggs, lemon juice and lemon zest. Pour over the baked crust.

5. Bake for an additional 20 minutes in the preheated oven. The bars will firm up as they cool. For a festive tray, make another pan using limes instead of lemons and adding a drop of green food coloring to give a very pale green. Dust the top of the lemon/lime bars with powdered sugar. After both pans have cooled, cut into uniform 2 inch squares and arrange in a checker board fashion.

Snicker Doodle Cookies

Snicker Doodle Cookies (Crispy or Soft)
Here's the recipe if you want thin, crispy cookies:
1 cup butter
1 1/2 cups white sugar
2 eggs
2 tea Vanilla Extract
2 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
1 teaspoons cream of tartar
1/4 teaspoon salt (omit if you are using salted (regular) butter)
2 tablespoons white sugar
2 teaspoons ground cinnamon

(For soft, puffy cookies use shortening in place of the butter and increase the Cream of Tar Tar to 2 teaspoons.)

Directions

1. Preheat oven to 375 degrees F .
2. In a large bowl, mix together the butter/shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until just blended.
3. Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet.
4. Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.