pastrylady

ridiculous rhubarb muffins w/a hint of strawberry preserves!

2010-05-30T17:43:00.000-07:00

happy summer! my parents just came for a visit from traverse city, michigan last weekend. we always have a great time with them and this time was no exception :) i must say that they're picking up on our foodie tendencies...they came loaded with fresh asparagus from the empire asparagus festival as well as some dreamy artisanal raclette from leelanau cheese (it must be divine intervention that has kept us from opening this...we'll share it with our friends randy and nick when they visit this week! yay!!). Last, but certainly not least, on this list of foodie presents was a bunch of beautiful traverse city rhubarb. gorgeous! i've only recently had rhubarb for the first time - a friend prepared it by stewing with some oj and then serving over our choice of strawberry or mango sorbet...yummy! a friend of my mom's gave her a family rhubarb custard pie recipe, which she made with some of the rhubarb during her visit. i'll post the recipe sometime because it was fanTAstic.

well, we still had several stalks of rhubarb after my parents visit was over. i was recently inspired by a photo of some rhubarb muffins in the babycakes bakery cookbook and now finally had an excuse to do something about it! the best muffin recipe on the face of this earth is choco-apricot muffins from the feb/march 2008 issue of cook's country magazine. the recipe was a runner-up (props to recipe writer joyce hart of prior lake, minnesota - woot!) in one of their monthly contests. every time i make these i feel like a big pimp in the kitchen, but really it's joyce that's the pimp for writing this fool-proof recipe :)

ok, let's get down to business. i made several modifications of this recipe to suit my rhubarb needs, so here goes...

*ridiculous rhubarb muffins (w/a hint of strawberry preserves!)*
makes 12

muffins...
2 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plain yogurt (i use low-fat)
8 tablespoons unsalted butter, melted and cooled slightly
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups chopped rhubarb (reserve 36 chunks for adornment - this is a last-minute addition that you won't see in my picture. i missed seeing how pretty the rhubarb looked once baked.)

filling and topping... (i always end up with cinnamon sugar left over - save it in a jar for some buttered toast later)
1/8 cup sugar
1/4-1/2 teaspoon cinnamon (i'm cinnamon crazy, so i used a lot)
1/3 cup strawberry preserves

1. muffins...with the oven rack in the middle position, pre-heat oven to 375f. prep your muffin pan - either greasing and flouring or using muffin cups (i've tried both with this recipe and you can't go wrong either way). whisk together flour, sugars, baking powder, baking soda, and salt in large bowl. whisk yogurt, butter, eggs, and vanilla in another bowl until smooth. Stir wet ingredients into dry mixture until combined, then fold in rhubarb (minus the reserved chunks).

2. filling/topping...combine sugar and cinnamon in a small bowl. scoop half of the batter into your muffin tin, place a dollop (around 1 teaspoon/muffin) of strawberry preserves in center of batter, and top with remaining batter. place 3 chunks of reserved rhubarb atop each muffin, sprinkle with sugar mixture (a generous 1/4 teaspoon/muffin usually does it for me - adjust as you like), and bake until toothpick inserted in the center comes out clean, 20-25 minutes. cool in pan for 5 minutes, then gingerly transfer to a rack for continued cooling. cool 10 more minutes (you'll want to wait - these continue to set up a great deal upon cooling) and serve. can be kept in an airtight container at room temperature for up to 2 days.

voila! happy baking!

til next time,
pastrylady xo

renewal

2010-01-01T08:58:00.000-08:00

renewal has been on the brain lately; not because of the new year...just because. have you ever stopped to think about what life would be like without it? all the things that happen in our lives - to us, around us, to the people we love, to the people we don't even know - if all of that compounded without any hope of renewal, life would be a whole lot different. so, what is renewal? maybe it's as simple as a hopeful thought or imagining our dreams coming into fruition. but maybe it's more concrete than that. maybe it's noticing the things in our lives that are already good, that are already amazing. maybe renewal goes hand in hand with gratitude. if we can't experience gratitude for the good things in life, how will we notice any act of renewal...not just in ourselves, but also in those around us?

today i am grateful for renewal. for having the luxury of starting over and only being better for it. for having a husband and family that i know would embrace me in whatever form that renewal takes.

thank you, universe! what a gift :)

xo pastrylady

christmas cookies!!

2009-12-25T18:42:00.000-08:00

merry, merry christmas!! what a fantastic day this was! so fun to spend time with my husband's family in indianapolis - playing wii, painting, cooking, general good timesss...fun for the sake of having fun! i can't wait to go up to michigan to see my family and celebrate all over again!!! what a lucky girl i am :)

soooo, where there's christmas, there MUST be cookies. and i mean M-U-S-T!! this year the hubs and i decided to start a new christmas eve cookie baking tradition. two varieties seemed to meet our needs (even though there were about 6 recipes i wanted to make!)...molasses and mrs. fields.

in my family you can't get past the word "molasses" without thinking about our nana and her famous cookies. her molasses cookies were the moist and cakey variety - super delish. and you could ALways count on there being an enormous (and fresh, unlike the lucky charms...hahaha!) stash stowed away in her dutch oven under the counter. it's weird to see that piece used for cooking now, rather than being a really hard-core cookie jar. soup? no! cookies? YES.

this year's molasses cookie recipe is courtesy of cooking light (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1108296). i highly recommend this recipe. not one ounce of flavor or richness was lacking as a result of it being lower in fat. super delish!! definitely follow the instructions on chilling the dough (chilling a bit longer wouldn't hurt, either) and also spraying your hands lightly with cooking spray. i had to reapply a couple of times, but no biggie. also, this recipe asks you to roll the dough into balls and then dip 1/2 of the dough ball into water, then sugar. The sugar stuck to the dough just fine since I had sprayed my hands with oil, so no water necessary. Not only did the sugar provide a little extra sweetness, it also gave the cookies the sweetest little shimmer - cute!! in summary...cooking light molasses cookies = pretty + chewy + sweet nana memories :)

mrs. fields $250 cookies! i have NO idea if this recipe is even remotely close the the real franchise cookie...has anyone even seen those lately? they WERE good, so i hope mrs. f is still out there somewhere! this recipe comes from the family cookbook my mom compiled a while back. we used to LOVE making these as kids, mainly because the dough is pure ambrosia. literally. my older sister submitted this recipe to the book and i believe it came from her home ec class in middle school or high school (?). the funny thing about that is, there are several recipes from that class that have become legendary in our family. another example would be the baked mac and cheese...wow. it is cheesy, crusty, amazingness. was her class really taught by julia child or something? it's worth investigating.

this cookie is your standard chocolate chip cookie dough with these delightful add-ins; chocolate chips, oats, chopped nuts (chef's choice!), and chopped up hershey bar bits. what i really loved about making this recipe was remembering the fact that you waz the oats in the food processor before adding. it adds so much flavor, but eliminates that chewy, oaty texture. i happen to like that in other cookies, but this cookie just has too much going on to make that work. it's simple enough, but this time around i decided to make them tiny baby cookies. eating a large cookie on a day full of other rich and filling foods is a big commitment. dilemma, no longer! :) summary; the dough is unparalleled, even half the recipe makes about 3 million, and i'll always remember baking these with my sisters and my mom :)

also requested on this christmas day were the newly dubbed basball beesting muffins. they turned out well, again, thanks to america's test kitchen. i SO want to be them when i grow up!!

i'm thankful today for so many things; family, friends, health, happiness, and a life full of possibilities. thank you, universe!! you treat me well :)

til next time,
pastrylady xo

birthday cake!

2009-12-20T12:20:00.000-08:00

happy birthday, jill!! everyone deserves a real live cake for their birthday, don't you think?? scratch-made, from a box, i don't care - you've just gotta be able to make a wish and blow out some candles :) yesterday was my sis-in-law's birthday, so needless to say, it was baking time. yay!

the recipe du jour was a classic chocolate layer cake recipe from one of my favorite magazines, cooking light (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=222537). their cake recipes always look so nice and i've wondered how they compare.

the things that stand out in this recipe to me are...

1. the chocolatey-ness is 100% cocoa powder-derived (no melted chocolate or chunks)

2. egg beaters instead of whole, real eggs

3. 3/4 cup of boiling water...?

4. 3/4 low fat sour cream (not a revelation, but still informative)

usually i'm not super crazy about chocolate anything recipes that only call for cocoa powder because the chocolate taste ends up being dry and chalky. not so in this recipe! i wonder if the boiling water serves as a way to steep the cocoa...does that even make sense?? but my astute nephew made the observation that the cake tasted like pudding! cocoa powder + low fat sour cream (replacement for heavy cream, perhaps?) + boiling water = pudding? sure! that definitely makes sense!

the cake was moist and firm without being too dense or rigid (a nice attribute when frosting and stacking time comes around) and the taste was chocolatey without being too rich - a difficult feat, no doubt.

upon jill's request, i made a swiss meringue buttercream (http://www.epicurious.com/recipes/food/views/Swiss-Meringue-Buttercream-109239). i've used this recipe before and there are only two words; buttery deliciousness. as it says on the recipe, it makes a TRUCKload, so definitely halve it, if you're gonna make it for one cake. i halved it and still had plenty left, so i'll try 1/3 next time.

if the idea of using a double-boiler seems daunting or too much fuss, it's not. it takes about 5 minutes and is comPLETEly worth it in the end. word to the wise - as the water is coming to a simmer on the stove, leave the bowl OFF of the pan until you're ready to go. nobody wants scrambled eggs in their icing... :) really, it's a fool-proof recipe that tastes amazing and works beautifully for decorating (the astonishingly high butter content makes it easy to smooth with your offset spatula). try it!!

i'll be getting a picture of this cake soon, so i'll post one asap! i'm working on my decorating skills (somebody needs to take a wilton class at joanne's, stat!...hahaha) and having fun in the process! :)

that's all for now! i have a request to do popovers for my next blog...check back soon!

til next time,
pastrylady xo

surfacing

2009-12-09T17:05:00.000-08:00

i'm not even really sure if anyone reads this... if you do, thanks! and welcome :)

it's been a while, and i mean a WHILE, since my last post. i could say things have been busy, because it's true, or that i just haven't had ANY time, because it's sort of true... but excuses are boring. here i am today! the fact is, i have baked a whole lot in the time since my last post. let's see if i can remember the highlights...(cue wavy camera effect and harp music)...

*chocolate/orange cupcakes* these were a hit - i highly recommend trying them with some other fruit-flavored cream cheese frostings, especially because it was so easy! cream cheese, butter, powdered sugar, orange zest, oj. that's it. the cupcake recipe came from a fanTAstick book called "martha stewart: cooking school." i don't know, maybe you've heard of her? :) it's a one-bowl chocolate cupcake recipe that is just what it says. easy to make, classic flavor, and not so hard to eat, either. i will DEfinitely be referring to this book more often.

*bananas foster bread pudding* this was for a creole/bourbon-tasting supper club night we hosted. it was really good, but SO rich! those words don't come out of my mouth easily, so you know it was intense. it's an emeril recipe. BAM.

*bitchtastic brownies* these were an adventure. the recipe comes from a book called, "skinny bitch in the kitch." it's the cookbook companion to the original book you may have heard of. my sister gave it to me a while ago and there are many delicious and very healthy recipes. they were a cinch to put together - silken tofu, powdered cocoa, melted unsweetened chocolate, sucanat, a scant amount of ww pastry flour, vanilla...i think that was all... you throw it all in the food processor and then bake it. couldn't be easier! they were thick and fudgy, but didn't hold their shape well - maybe the lack of egg?

*whole what blueberry scones with key lime glaze* these were inspired by my dad's favorite scones at a book store coffee shop in northern michigan. i hounded the baker for the recipe after trying them myself, but her lips were totally sealed. she did disclose, however, that they glaze is simply key lime juice and powdered sugar. let me tell you, this combination is out of this world. i used 100% whole wheat all-purpose flour simply because it's all i had around. the result was not bad, but a sort of gritty flavor. i wouldn't do it again. i like my scones to be firm on the outside, soft and delicate on the inside. white flour all the way.

speaking of this amazing scone baker up in northern mich, my dad texted me with the latest - gingerbread scones with vanilla icing. i know, right? these are totally next on the docket.

i also heard from my sister in LA that she tried an egg nog cupcake the other day...holla!! she thought it was a vanilla cupcake with egg nog icing. they were available spiked, or not. spiked, please! i don't know about you, but that sounds yummy and ridiculous. perfect, and also next on the docket!

in local news, i've found the most charming little bakery in downtown greenwood, indiana. it's dangerously close to my apartment. really. it's called "our bake shoppe" and is so fresh and meticulously decorated on the inside...and then there are the cupcakes! different flavors every day (of course) including candy bar (halloween), turtle, andes mint chocolate (my to-die-for favorite), pumpkin, pumpkin chocolate chip...the list goes on and on. this business was opened by a local young couple, but was recently purchased by another bakery in noblesville (i think??) called "sunshine bakery." i really hope this place keeps it's charm and individuality. it is no-fuss in all the right ways. reasonable prices ($2/cupcake, $1/day-old), classic appearance and old school charm. love it, love it, love it! i haven't been by for a couple of weeks to check in on the new arrangement, but as soon as i do, i'll give you the dirt.

whoa - i didn't think i had a lot to say when i started writing, but was i wrong! time to eat some split pea soup for dinner with the hubs, watch a movie, and call it a night.

tchüßy!

pastrylady xo

junk muffins

2009-10-10T21:12:00.000-07:00

yup...junk muffins. how could i resist?

this week's recipe is found in our family cookbook. several years ago my mom gathered up all of the old extended family favorites like nana's molasses cookies (which were always piled high in the dutch oven stored in her cabinet), aunt hazel's lemon meringue pie (a perfectly-crusted thanksgiving legend), and papa's whiskey sours (wait, why haven't i made these yet?) and put them all in one place. everyone has a copy! cool, right?

1/4 cup of melted butter or oil...i chose butter! after doing a little snooping around, i've discovered that you do have options in this department. butter, naturally, has amazing flavor. if used at room temperature and creamed with sugar, the air whipped into the mixture creates a light crumb with a bit more lift...more cake-like in texture. melted butter allows you to move a bit faster and use the muffin method (combine wet and dry ingredients separately, then throw it all together). oil gives baked goods a longer shelf life (but sort of an off taste, in my opinion). apparently it depends on the recipe - so, if anyone out there has a recipe using oil that they are really fond of, let me know. i'll keep an open mind!

wet ingredients include...
1/3-1/2 c. brown sugar (i used 1/3)
1 egg
1/4 c. melted butter
1/2 t. vanilla
1/4 c. finely diced apple
1/4 c. grated carrot
1/4 c. raisins
1/4 c. crushed pineapple, drained
1/2 c. milk

and dry...
1 1/2 c. flour
1/4 t. salt
1 t. baking soda
2 t. baking powder

i'm not a milk drinker, but what i do keep around the house is this handy and amazing powdered buttermilk. yes! powdered! i remember seeing this very container in my mom's cupboard growing up, but never had reason to think about what you could do with it. all you do is mix the powder in with the dry ingredients and then add the appropriate amount of water to the wet. voila!

i have to say, the little angel on my shoulder was pretty happy to see so much healthy junk in these muffins. it makes me wonder if i could take this a step further and substitute applesauce for the melted butter next time.

once again we have a pretty thick batter, this time filled with chunks of junk :) next time i'll modify the recipe to make a little more batter. these muffins looked nice enough, but could stand to be a bit bigger.

this recipe does not include a topping, but they needed a little something...

powdered sugar! turns out that in addition to boosting the presentation factor, it added just the right amount of sweetness.

this is my assistant. not to worry...he doesn't actually do any hands-on work. just moral support. and if left unattended, tasting.

my official (non-cat) taste-tester enjoyed the fact that these were "full of healthy stuff, but didn't taste like health food." my verdict... tasty? yes. attractive? yes. if i had bought this, would i buy it again? yes, if they were slightly bigger and chunkier.

i'm getting the muffin thing: now the challenge is, can i make up my own recipe?? exciiiiiitiiiiiing!!

til next time,
pastrylady xo

limelight blueberry muffins

2009-10-03T20:51:00.000-07:00

don't you love a lazy saturday evening in? i do :) it seemed like the perfect time to try another blueberry muffin recipe - this week's recipe comes from cooking light magazine. my parents have given me a subscription to this magazine for several years (thanks, mom and dad!) and it's really great - i have an overflowing stash of new recipes to try at all times!

these muffins had several distinct differences in preparation compared to the baking illustrated variety. first, the sugar is included in the dry ingredients (flour, sugar, baking powder, salt). no creaming! this recipe, like last week, contains sour cream with the addition of low-fat plain yogurt. another difference is the use of canola oil rather than melted butter. this made the batter seem a little more slick or viscous than last week's recipe. a little lime juice, a little lime zest, 2 egg whites and 1 whole egg, and we're on our way!

friends, meet my new 50 cent garage sale juicer. isn't she pretty? this may be the most practical juicer i have ever laid a hand on. it's got a little well around the juicer to catch...well...juice. and then a perfect handle and spout. to measure the amount of juice you need, just pour it from the tidy little spout into your little measuring spoon or cup. it's that simple. don't you just love it??

when the wet ingredients are all together here it looks a little pukey, no? i'm so glad the appearance factor improves. this batter was not only slicker than last week's, but also quite a bit thinner. more pancakey, perhaps.

ok, so wet into dry, yada yada yada, then pour into the muffin tin. at first i thought, "wait, aren't these blueberry muffins? where are the bluberries?" well, in this recipe, you place the blueberries on top of the muffins after you spoon the batter into the tin. neat! these two recipes couldn't be more different!

since i'm working with frozen blueberries, the tops of the muffins turned a sort of psychedelic tie-dye purple (my favorite!). when using fresh, i'm sure they would look a bit less exciting :)

i am happy to report that this week's turn out of the tin onto the cooling rack was much more successful - no need to employ the 5-second rule :)

my official taste-tester and i dove in immediately after the 10-minute cooling session ended. the results are...tasty! and so very different from last week! these muffins had a spongy, cake-like texture - very much like a light cupcake. in fact, you could easily slap some icing on these bad boys and nobody would imagine that the recipe called them "muffins." the lime factor gave even this cakey texture a nice lightness. and i didn't mind the blueberries only being on the top. just think of all the different in-season fruits you could use on these - strawberries, raspberries (um, yes please), blackberries...

so, when push comes to shove, these would be a nice muffin/cupcake for afternoon tea or a summer dessert. not quite as hearty as i would like a breakfast muffin to be. i still recommend the recipe, though - fresh and yummy!!

i have more friends testing these tomorrow at choir rehearsal - i'll post if i hear any insightful comments!

good timessss... on to more muffins next week - yay!!

til next time,
pastrylady xo

blueberry muffins

2009-09-26T05:33:00.000-07:00

hello, friends!! it's a foggy and delicious saturday morning...mmmm... i'm going to see my super cute 8-year-old nephew's baseball game this morning and thought it would be a perfect time to share my very first blogging recipe. who doesn't like a cinnamon sugar-dipped blueberry muffin on a saturday morning??

today i am making blueberry muffins from baking illustrated. apparently this muffin recipe uses more of a quick bread method...what's a quick bread method? that's the very reason i'm doing this project! i can't wait to find out!!

i've always heard about how you're supposed to whisk eggs in baking until they start to appear lighter in color, but have never really noticed the change. today, i did! ahh, the beauty of the digital camera :) when the sugar is added to the egg in this recipe it's quite thick, but after whisking vigorously, it turns into a creamy, ribbony consistency. then, melted butter and sour cream are added a bit at a time. i'm curious about why melted butter rather than creaming the butter (solid) and sugar...i think that has something to do with the quick bread business...

then you add the berries (frozen, so they don't give you smurf muffins) to the dry ingredients and give them a toss-a-roo until evenly coated. then add the wet to the dry and fold gently until just combined. i'm noticing in the recipe as i re-read that it says to fold until the berries are also evenly distributed, but i didn't do that. we may have uneven blueberry action! time to underline in my cookbook........

also, just fyi, this batter tastes fantastick!!

here's a genius moment from baking illustrated for you - they suggest spraying a large spoon with cooking spray to distribute the batter into the muffin tin to prevent gloppy stickiness. simple and brilliant :)

into the oven they go! 28 minutes was the magic number - golden brown with a clean toothpick. you're supposed to invert them onto a wire rack right away to cool...a couple of mine landed on the floor... i'll be working on this part in the future :) they looked pretty, though at first i wondered if they could have used 2 more minutes in the heat...they seemed more slouchy than perky, but firmed up to a nice moist crumb after cooling for just a few minutes.

from here you can serve as is or, as i did today, do a cinnamon sugar topping (they also recommend a ginger or lemon glaze by making a simple syrup with lemon juice and zest or grated ginger - doesn't the ginger one sound perfect?). you dip the muffin-tops into melted butter and then into cinnamon sugar. i'm just not sure how that could be bad?

the verdict is in - these are some yummy muffins, my friends! they are perfectly moist without being gooey, there are just enough blueberries in each muffin, and they have a subtly sweet flavor. everyone loved them - especially the bees!

yay for baking!!

til next time,

xo pastrylady

and so it begins...

2009-09-23T19:37:00.000-07:00

i want to do many things with my life; continue being a singer, become a yoga instructor, be a mom, live on a big(ish) chunk of land in the middle of nowhere and grow my own food, be an accomplished enough sewing artist to put a quilt together in a reasonable time frame, go on a hot air balloon ride that takes off from my elementary school soccer field back in michigan, own a house on a lake, learn to bake irresistible goodies and own my own bakery where i know all of my customers... and that's only the beginning!

so, part of it begins here. i am going to teach myself how to make the most amazing baked yumminess every week and share my recipes, photos, successes, and failures. my focus will be cakes, cookies, scones, and muffins (these are what my dream bakery is known for...). my sources for recipes will be the heavy-hitters of baking literature beginning with baking illustrated published by the amazing people at america's test kitchen. after covering their chapters on cakes, cookies, scones, and muffins, i'll move along to another, yet to be determined, book.

ok, friends, here we go! to cakes, cookies, scones, and muffins, and owning my own bakery!!

*pastrylady*

*ridiculous rhubarb muffins w/a hint of strawberry preserves!*

*renewal*

*christmas cookies!!*

*birthday cake!*

*surfacing*

*junk muffins*

*limelight blueberry muffins*

*blueberry muffins*