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Hello 2022 and a Tiramisu Recipe

Hello 2022 and a Tiramisu Recipe

It’s a new year, so let’s get it off to a good start by writing again. Truthfully, I’ve gotten out of my groove for some time. Covid hasn’t helped things, nor has farming and raising 8 chickens for the past year.

My niece Michelle and her boyfriend Nitin

I’ve loved being in my garden. It has brought me peace and a great deal of exercise which I love. For a 50 something lady, I’m doing pretty good health wise. About 80% of my family got Covid during the holidays. That includes my husband, whom I live with. It hasn’t been easy staying away from him since he works from home and has for the past almost two years. We get along great, but not having time to myself to write has been an issue. 

My Sister Julie, Me, Sister Susan and Brother Rick on Christmas Eve

I also gave up my gym membership two years ago and that’s where I wrote each and every blog post. I would order a beer and an appetizer after a workout and get to writing. I miss that space, but am happy to spend more time in my garden and with my chickens.

My “girlfriends” Babe, Arthur, Mabel, Burtha, Mary Kate, Caramel Corn, Dolly and Bee Bee have been a huge blessing in my life. They bring me joy each and every day. I spend time talking to them, feeding them, cuddling them and driving to local grocery stores to pick up fresh greens and almost spoiled fruit and veggies. If the chickens aren’t interested in celery, or peppers, or whatever, I compost it. Nothing gets wasted here. Sometimes the tomatoes or corn are good enough to eat for us. In which case, it becomes a bit of work and a time commitment for me to separate everything, refrigerate it and feed it or compost it, etc… I love to juice celery, turmeric, beets, ginger, carrots, apples, kale and spinach for Ken and me and then give the pulp to the chickens. They basically get to have any leftovers that we can’t eat. Spoiled girls for sure.

Back to Covid. Right now the Delta and Omicron variants are here in the Bay Area. No one knew they were ill on Christmas eve. Maybe they were asymptomatic, but it was a superpreader event like no other. So far, everyone has survived. Everyone was vaccinated. Not all of us were boosted, which means their cases will be more severe.

I listen to podcasts at night when I can’t sleep and one of them is from Vincent Racaniello called MicrobeTV. He is known as the Earth’s Virology Professor and he has guests that chat with him and answer questions. It is very interesting to me. Probably not something I should be listening to in the middle of the night, but whatever. I learn a lot about Covid-19 and what’s going on.

Sometimes I listen to the Live Twitter feed of theCovid-19:Updates for the US. My favorite is listening to Governor Murphy in New Jersey who speaks every Monday or Wednesday about the numbers of deaths, whether schools are open, stories about the people who have passed away, etc… Last year, I listened to Governor Cuomo in New York, but he has since lost his job. I love learning. It’s a passion of mine.

I haven’t baked as much recently. My friend Marie and I got together last October and baked tiramisu together. I have a few recipes that I use and I promised her that I would post the recipe. I know. I’m a little late. Oh well…

 Ohh. And I’ve been quilting too. I also attended a 5th birthday party for a special little girl in my life. The BEST day ever. I’ve made marajuana pound cake, apple cake with cannabis leaves which is GREAT for sleep, and cannabis butter from plants I grew last summer. Recipe coming soon.

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Billie’s 5th Birthday at a park in Walnut Creek

I attended a Holiday concert with Blackhawk Chorus that my son Andrew and good friend Denise Clark performed in which was a blast. 

From the Back left Sue, Nintin, Laura, Curtis, Andrew, Dan, Second row: Hanson, Michelle, Shannon, Nancy, and Terri Ann. And Me in front
Blueberry Pie

I spent Christmas day with my 2 boys, my hubby, my older sister Susan and my dad Ron which was unexpected, but so much fun. We made a ham, scalloped potatoes au gratin, and a blueberry pie with a heart shaped crust and Marion Berry ice cream.

My Daddio and Me with our #Smythfamilyfarmwc hats from my cute husband Ken
Here are the four of us on Christmas Day . Starting in Back: My Husband Ken , son Andrew. Second row: Son Curtis and Me
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Back to the recipe.

Tiramisu Recipe

You can purchase 30 small Savoiardi cookies instead of making ladyfingers. Or make a Chiffon Cake and use that instead.

Lady Fingers: 

Preheat oven to 350 degrees F.

 Butter a 12X16 inch baking tray. Line with Parchment paper and brush again with butter.

In a mixing bowl, whip the egg yolks with ¼ C sugar until ribbon stage and light in color. Reserve. In another mixing bowl, whip the egg whites to soft peaks. Slowly add the remaining ¼ C sugar and continue to whip to medium peaks. Sift the flour again. With a rubber spatula, fold half of the flour mixture into the yolk mixture.. Fold in ½ of the egg whites. Then fold in ½ of the remaining flour mixture. Lastly, fold in the remaining ½ egg white mixture. Pour the batter into the prepared baking dish, and with an offset spatula, carefully spread the batter evenly. Bake for 12-15 minutes until done and golden in color. Remove from the oven and allow to cool to room temperature. This can be made up to two weeks in advance, wrapped in plastic wrap and foil and stored in the freezer. 

Mascarpone Cream:

Ingredients: 

6 Egg Yolks

6 Egg Whites

1 C Sugar

¼ C Marsala

¼ C Italian Brandy

2 Lbs mascarpone cheese

2 sheets gelatin or 2 Oz unflavored Knox gelatin

¼ C cold water

2 ½ C Heavy Cream

Espresso Syrup:

1 C hot espresso or use 1 T dry espresso powder with water

3 T brown sugar

1 T sugar

1 teas lemon juice

1 teas vanilla extract

¼ C Kahlua

½ C grated Bittersweet chocolate (preferably Guittard or Ghirardelli) 

½ C Cocoa Powder Dutch Processed

Mascarpone Cream:

Directions

In a medium bowl, whisk together the egg yolks and sugar. Add the Marsala and brandy. Place over a ban marie/double boiler and cook until mixture reaches 160 degrees F. Continue to cook mixture for another 5 minutes, until the mixture resembles a thick paste,( called sabayon). Remove from the double boiler and cool mixture over an ice bath or until room temperature. Whip the mascarpone cheese to soft peaks. Fold the cooled sabayon into the mascarpone until well incorporated. Place gelatin sheets in ¼ C cold water. After 5 minutes, pour mixture into a small pot and melt on medium heat. Cool. Fold melted gelatin into mascarpone sabayon mixture. Beat the egg whites to stiff peaks. Fold egg whites into mascarpone mixture ¼ at a time. Place heavy Cream in a cold bowl and mix until whipped or “chantilly” stage.Fold into sabayon mixture.Mixture should be smooth and light. Use as layers in the tiramisu or as needed. Can be made up to four hours ahead.

Espresso Syrup:

Brew fresh espresso. (or go to Peet’s Coffee or Starbucks and buy 1 Cup). To one cup of espresso, add the brown sugar, sugar, lemon juice and vanilla extract. Stir until dissolved.

Assembly of Tiramisu:

Divide the sheet of ladyfingers into 2 (8X10Inch) sheets. Divide espresso syrup into 2 portions. Divide the mascarpone cream into 3 portions. To assemble, spread the first portion of the mascarpone cream at the bottom of a deep (8X10-inch) deep dish topped with 1 sheet of ladyfingers. (Or for fun use wine goblets) Pour one portion of espresso syrup on to the layer of ladyfingers until soaked using a brush. Repeat process. Sprinkle grated chocolate and cocoa powder on top of mascarpone. Lastly, top with remaining mascarpone cream, and cover with grated chocolate. Cover pan and refrigerate at least 2 hours before serving.

Note: If not serving right away, keep in freezer wrapped tight with plastic wrap and foil. (I’ve kept mine in freezer up to 3 months!) When ready to serve, transfer to fridge to defrost or take out of freezer and leave on the counter to defrost.Then top with whipped cream and chopped chocolate and a sprinkling of cocoa powder when serving.

Recipe was developed by combining Sullivan’s Sweets and Savories cookbook, Diablo Valley College’s Pastry Baking class tiramisu recipe, Food Network’s Barefoot Contessa and celebrity Italian chef Mario Batali’s recipe. You can double or triple the recipe to make a large amount to share with friends and family. 

I had to stop and take a break to bring treats to my chickens “girlfriends.” Ken stopped by Lunardy’s on his way home from soccer and picked up a box of sprouts, broccoli, butternut squash and seeds, spinach, carrot tops, celery and lettuce. They were thrilled. Brought out the garbages, transferred the laundry to the dryer, texted a few friends, replied to Instagram posts and here I am.

And it goes without saying that we miss my Mother in Law Nilda Smyth who died last October a week before she turned 90. We love you Grandma Nilda.

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Me and my husband Ken Christmas 2021

Happy New Year everyone and hope to be writing again soon.

Teri

 

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Don’t Panic, It’s Organic Ginger Chai Cupcakes

Don’t Panic, It’s Organic Ginger Chai Cupcakes

It’s that time of year again for baking. It’s December and you know what people do in December? They bake! I was talking to my friend Marie who also loves to bring holiday cheer to her neighbors every year by bringing them a plate full of treats. I randomly will bring my neighbors cookies and sweets, but not necessarily at Christmas time because I believe they feel pressure to bring me sweets also. I’m kind of picky and really only eat certain cookies and candies this time of year. So, I hate for anything to go to waste, especially since my husband doesn’t eat too many sweets. This is why I had to make my favorite dessert: An organic Ginger Chai Cake with cream cheese frosting and sprinkled with toasted coconut. This recipe will blow you away and you will crave it every year and not just during the holidays.

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I had a recipe for ginger cake with a dark stout beer and I couldn’t find it anywhere. I know I had it sitting on the counter last week because I wanted to make it. This is why I like to put my special recipes on my blog because I always know where to find them. If your recipes are anything like mine, you don’t want to take the time to look in every folder, and recipe file to find something. This can take forever! In my case I spent the whole morning looking through all of my recipes from Andronicos Cooking classes, Draeger’s Cooking classes and various clippings that I have saved over the years from all the magazines that I have read.

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#Calderas Toasted Coconut Chocolate Porter Beer and Molasses used for Ginger Chai Cake

Instead, I went to the trusty internet and quickly downloaded David Lebovitz’s Ginger cake recipe which he credited Claudia Fleming’s recipe for Stout Gingerbread Cake. I can never follow a recipe exactly. I follow both of them on Instagram and am constantly inspired to bake. I have to be a rule breaker and add or remove ingredients, just because. It’s fun to see how flavors mix and add ingredients that you are fond of. So I omitted the cardamon and added the Chai Tea, Chocolate, Coconut Chocolate Porter Beer, Maldon Salt, Vanilla pod, Cocoa Powder and used a different technique to incorporate the ingredients. I’m boiling the oil, beer, molasses and spices together like my friend’s Gingerbread recipe which I blogged about last year. By boiling the spices with the oil or butter, the flavor is more intense in the recipe. 

 

I’ve recently been inspired by chai flavors. My niece Beverly told me to go to Bouchon Bakery and order their Chai Tea, because she is a HUGE fan. I also love Bouchon Bakery in Yountville and will frequent there if I get the chance. I usually walk out with their Hot Chocolate and a pastry of some sort.  So this recipe is inspired by Beverly, Bouchon and the Caldera Toasted Coconut Chocolate Porter that I purchased from Whole Foods. The guy restocking the beer fridge talked me into this chocolate beer since he thought it would go perfect in my ginger cake. He was right! It turned out delicious and I’m excited to share the recipe with you so you can also have a ginger chai cake recipe anytime you  wish.

 

But first, a shout out to One House Bakery in Benicia where I get to meet a friend for lunch on Friday. This place is incredible. I was there last week after attending a Tea with my hiking friends. I bought a loaf of their sourdough bread and used it to make a stuffing for a baked turkey. Who doesn’t love stuffing? I cut up the loaf in pieces and dried them before adding chicken stock, sauteed onion, celery and garlic along with a lot of fresh parsley and poultry seasoning. So yummy.

 

As I promised, here is the recipe for Ginger Chai Cake.

 

Ginger Chai Cake

Ingredients for Cake:

1 Cup (180ml) Canola Oil (Or Bland tasting oil like Vegetable or Grapeseed)

1 Cup (250ml) Molasses

1 Cup (250ml) Dark Beer (I used Caldera’s Toasted Coconut Chocolate Porter)

½ C (100mg) Granulated Sugar

½ Cup (90g)  Brown Sugar

1.5 Tablespoons ground Ginger

1.5 Tablespoons ground Cinnamon

½ teaspoon ground Cloves

1/4 teaspoon ground Nutmeg

½ teaspoon Maldon Salt

¼ C chopped Candied Ginger or fresh peeled and grated (i make my own by boiling in equal parts sugar and water until soft) Trader Joe’s carries this ingredient.

½ Tablespoon Baking Soda (Added after mixture has come to a boil)

2 Chai Tea bags (I used Mighty Leaf Organic Coconut Assam)

 

3 large whole eggs, room temperature

1 vanilla pod, scraped

 

1 C. Sweetened Coconut. Bake on a sheet pan for 8-10 minutes in a 350 degree oven until brown. (Use to top cupcakes after spreading cream cheese frosting over cooled cupcakes or loaf.)

2 C. (280g) All Purpose Unbleached Flour

1.5 teaspoons Baking Powder

¼ C Dick Taylor’s Bulk Shredded Chocolate (Or your favorite cocoa powder. Chopped Dark chocolate would work as well.)

¼ C additional cocoa powder to coat muffin dish after smothering with butter flavored Crisco or spray with Non Stick Spray

1 T Butter Flavored Crisco to coat muffin pan (or use cupcake liners)

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#GingerChaiCupcakes with Vanilla Pod Cream Cheese Frosting

 

1 recipe Vanilla Pod Cream Cheese Frosting 

 

Instructions for Cake:

 

  1. Preheat Oven to 350 degrees (180 degrees C). Use a loaf pan lined with parchment paper or sprayed with non stick spray and another baking pan or  cupcake pan with paper baking cups or liners. Makes quite a bit of batter.

 

  1. In a medium saucepan, heat beer, oil, molasses, granulated sugar, brown sugar, ground ginger, ground cinnamon, ground Cloves, ground nutmeg, salt, and chopped candied ginger until boiling. Take off heat and Steep 2 pouches of Mighty Leaf Organic Coconut Assam Chai Tea for 10 minutes. Remove Tea Bags. Add Baking Soda and stir. Mixture will bubble. Set aside and cool.

 

  1. Measure and mix Flour and Baking Powder in a separate bowl until combined.

 

  1. Crack 3 large eggs into a bowl and add vanilla seeds.

 

  1. When molasses mixture is cool, add it to dry flour mixture with eggs and vanilla and stir until combined. 

 

  1. Pour batter into prepared loaf pan, muffin pan, or cupcake liners filling ¾ full. 

 

  1. Bake until toothpick comes out clean about 18-22 minutes. Or for 45 min to an hour if using a loaf pan. Cool. Remove from pan and frost with Vanilla Pod Cream Cheese Frosting.

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Vanilla Pod Cream Cheese Frosting

 

Ingredients:

1.5 C Cream Cheese softened

½ C. Unsalted Butter softened

2 C. Confectioners Sugar

1 Vanilla pod scraped (Cut vanilla bean in half lengthwise. Scrape out vanilla seeds) Or use 1 teaspoon Vanilla Extract

1 T Heavy Cream

½ teaspoon Maldon Salt

 

Directions for Cream Cheese Frosting:

 

Place softened cream cheese and butter in stand mixer and blend until combined. While Mixer is off add confectioners sugar a little at a time and mix until blended. (you can sift it first, but I never do). Add vanilla, salt and heavy cream until the frosting is a nice consistency. After cake or cupcakes are cool, put frosting in a decorator bag with a large tip and pipe onto cake. Sprinkle with toasted coconut for decoration. Option: chop more candied ginger and decorate top of frosted cake or cupcake.

 

Enjoy!

 

If you make the Don’t panic, it’s organic #GingerChaiCake, please leave a comment below and let me know how you like them. Share the recipe with your friends and loved ones. They will love you forever.

 

 

 

 

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Christmas in Benicia and a Gingerbread Cookie Recipe

Christmas in Benicia and a Gingerbread Cookie Recipe

Spent most of the day yesterday exploring Benicia California with my hiking friends. We had the best time walking through the small businesses, looking at Christmas decorations and eating our way through town. Today’s blog will be all about our day and I will also share my favorite gingerbread cookie recipe with you.

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Gingerbread Christmas Cookies and a little bling

I am lucky enough to know Sharon who invited me into her hiking group at least 10 years ago. Here’s the travel blog about our hike in Spain on the Camino de Santiago. We originally met through the neighborhood swim team over 20 years ago. She also inspired me to put my son into piano lessons at FAME Music where her son Eric was taking music lessons. I’m grateful for all she has done for me and my family over the years. But hiking with her and these amazing women was the most fun of all.

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All six of Nancy Solomon’s World Travel Camino de Santiago trip at our first pulperia in Sarria Spain. From left:Me, Jeanne, Sharon, Beth, Jeanne, and Marianne

Sharon emails the group which has grown over the years, every Sunday evening about where we will be hiking every Tuesday and Thursday morning. She mixes it up every week, so we are never bored of the hiking trails in the East Bay. I haven’t been as good about attending the hikes recently, but I’m always in for a foodie adventure.

Marie organized and executed this exciting fun filled day in Benicia so we could all celebrate the holiday season together. Many of us walked through town first before eventually making our way to The Camellia Tea Room  for lunch. Wanting to warm our bellies with something hot, we sat outside Farm & Flour a cool new brunch place. I bought a loaf of their house made spelt grain bread which came in a cloth flour sack bag. And if I go back, I can get a dollar off my next loaf. Great marketing idea right there, and I will be back. In fact, I was there with my Aunt Teri a few months ago.

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My gingerbread men. Decorated with currants and raisins

Next we stopped in Romancing the Home store where we looked at adorable Christmas decorations sold at reasonable prices. I love getting craft ideas and seeing what other artists are making this time of year.

Juice house Company caught my eye and so I had to try some of their healthy juice samples. The owner who is pregnant, opened the shop a year ago with her sister and boy is it gooooood. My husband recently bought me a juicer and I love it. I make all kinds of concoctions with tumeric, beets, celery, grapefruit and tons of other fruits and vegetables. I fell in love with “Citrus Sea” made from grapefruit, orange, lemon, celery, cucumber,ginger and cilantro. So refreshing! But the coconut almond milk drink was equally delicious.

Can we talk about the cutest boutique on the planet? Pink Arrows Boutique is a little off the beaten path, but totally worth the visit. I didn’t catch the  owners name, but she was warm and answered all of our questions. This #boho style is infectious and I wanted one of everything. I limited myself to one cute red and black Bella Dahl flannel top, which she graciously gave me $10.00 off. I so appreciate it when businesses offer up discounts like these and I’m happy to make repeat purchases from them.

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The luncheon at the Camellia Tea Room was fabulous and everything you expect from a Tea house. The service was outstanding, our waitress even offering me an extra tea pot of hot water because I like my earl gray tea weak.The best bite of the day was the egg salad on a crispy and buttery focaccia bread. To die for! Good thing I got to eat two of them. Plenty of the other standards like a lemon tart with raspberry, a scone with currants, cucumber sandwich, oatmeal raisin coconut chocolate chip cookie, carrot cake with cream cheese frosting, and plenty of clotted cream and jelly (not homemade 😦 ) I didn’t care for the water. Tasted funny to me, but there was plenty of tea going around. 

Lastly, I heard I needed to check out One House Bakery just down the street. Everything there seemed outrageously edible, yet I had just eaten. I will definitely be going back with my mom Diane and her husband Tom very soon as this kind of place is right up their alley. And funny enough, my friend Nancy saw my Instagram post You Tube One House Bakery yesterday of this place and dropped off a chocolate raspberry roulade to me this morning. She got excited about all the sweets and breads and met a friend for breakfast there. You can’t imagine my surprise when she knocked at my door with the most decadent cake ever made. Yum! And I didn’t share. It was that good.

I continue to be grateful for these simple pleasures of day outs with friends. There’s nothing better than celebrating the holidays with the ones you love. If you need a fun get away, check out downtown Benicia. You will be glad you did.

And now for my gingerbread cookie recipe that I promised. This recipe is altered from my friend Julie Birnbaum’s recipe I received many years ago. Julie and I were in a knitting group together while our kids were in school. She made these for us one year and I fell in love with the recipe. I’ve been  making them ever since. I haven’t knitted in years, because I’d rather be baking or gardening instead.

And here’s a recent blog on my time entertaining with Lise from my hiking group and her husband in Genoa Nevada.

Please comment below on your favorite holiday cookie and where you got the recipe from. And feel free to follow my blog. I’d love to share more recipes with you.

Teri’s Cut Out Gingerbread Men Cookies

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#Christmas #Cookies #Gingerbread

Ingredients:

1 C Unsalted Butter (You can substitute shortening, but butter tastes better)

1 C Granulated Sugar

3/4 C Molasses

1 t cinnamon

1 t ginger

1 t cloves

1 t cardamom

1 t nutmeg

½ t Maldon salt or Kosher salt

2 whole eggs

1 t vinegar

4 1/2 C unbleached sifted all purpose flour separated (save 1/2 C for rolling out)

1 t Baking Soda

1/4 C dry currants

1/4 C dry raisins

Directions:

In a saucepan, melt sugar, butter, molasses, salt and spices and bring to a boil. Cool and move to a large mixing bowl.  Mix in 2 eggs and vinegar. Sift flour and baking soda. Add flour and baking soda until well blended.

Scoop out large portions onto parchment paper and place in fridge for 30 minutes or overnight.

Roll out on a floured surface until the dough is about 1/8″ – 1/4″ thick and cut men out with your favorite cookie cutters. Place on parchment paper 3/4 ” apart so they don’t stick together when baking. Use raisins and red hots for eyes, nose and mouth. Cinnamon candies are delicious in the cookies as well. Or leave plain and decorate with colored icing. Leave cookies on the counter to dry after icing and before you put in a cookie tin.

Preheat oven and bake at 350 degrees for approx 8-10 minutes, or longer depending on how thick your cookies are. Cool on rack. Decorate with royal icing or this cookie glaze recipe. Wrap remaining cookie dough in plastic and refrigerate for up to a week. 

Cookie Glaze Recipe

2 lbs powdered sugar

scant 1/2 C water or milk

2 tsp clear vanilla

1/2 C light corn syrup

white food coloring (found in Wilton baking section in a craft store) Not absolutely necessary.

Directions:

Place all ingredients, except water in a bowl of a stand mixer. Mix with the paddle attachment. Slowly add water and mix until combined. Scrape the sides and bottom of bowl and mix again for a couple of minutes. Don’t mix too long or you will get bubbles in icing. If you need thinner icing, add more water. Place frosting in a pastry bag with a tiny tip

Left over frosting can be kept in the pastry bag in an airtight container and left on the counter for a week.

Have fun! Wrap cookies in individual bags (also found at craft store), or put in metal tins with wax paper and give to a neighbor or loved one. You can also send these in the mail. They should taste good even a few days later. You can freeze the gingerbread cookies, but I find the chocolate decorations and sprinkles don’t fair well. You can freeze the cookies, then decorate later when defrosted.

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Bea Arthur breaking the rules while my husband was sleeping

Enjoy! Thanks for joining me today and reading my blog. Please leave your email in the space provided so you can receive my future blogs and recipes. I can also be found on Instagram   

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 or Facebook 

Happy Baking!

Teri

 

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The One Thing You Must Do When Traveling With Friends

The One Thing You Must Do When Traveling With Friends

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Great pic of President Obama and wife Michelle

Lots has happened since my last blog post. We now have a new president named Donald Trump. Long gone are the days with Obama. I don’t consider myself a political person, nor do I get involved in protests, etc. It seems one cannot get onto social media these days without hearing the latest updates about what is going on in politics.  The country is changing and people don’t like change. Even my book group ladies had different opinions about the presidential pick and his policies during our last adventure to So Cal.

 

 

In January, the five of us traveled to Los Angeles to see a member who moved back east 6 years ago, then more recently to Southern California. I’ve known these women for the past twelve years. We’ve gathered at each other’s homes monthly to discuss the latest and best books one can find. We’ve raised our kids, talked about our parents and genuinely cared for one another through good and bad. We haven’t always agreed on politics, or religion, but that has never mattered. We’ve respected each other’s views and could set aside our differences. A few of the women had definite opinions on Trumps behavior in the oval office. I deliberately choose to “wait and see” and not get worked up over women’s rights, and the rest of the drama that is going  on around us. It stimulates fear and hate and I like to live my life without chaos. Maybe I’m pulling the wool over my eyes and ignoring the news so I can live in harmony. I see what I need to see on Twitter and that’s enough.



We stayed in a cute house in Pasadena where our friend Rachel lives. Rachel took us on a fun 3 hour hike at Chantry Park http://www.alltrails.com/trail/us/california/sturtevant-falls-trail Hiking So Cal where we took the Gabrielino Trail to the beautiful Sturtevant waterfalls and reveled in the rolling green hills. 


We stayed out late and attended a small concert in Hollywood starring Kylie Rothfield from The Voice and drank wine at a famous Bar called White Horse Lounge. The food there was presented with flair. We especially liked the hummus with roasted shishito peppers and crispy flatbread. The calamari was served with a sweet and sour glaze and chipotle aioli. Not a bite was left on the platter.


We stopped for a look see at Pasadena City Hall after appetizers and enjoyed the majestic display of lights on the antique building. It was exquisite. On our last day, we leisurely ate breakfast outside at Urth Caffe’ https://urthcaffe.com/caffe/locations/urth-downtown-la. I had a spectacular veggie omelet which didn’t disappoint.



Normally, I would do the cooking on such a trip, but this visit was untraditional. We mostly ate out and made things easy. It was short and sweet and the perfect getaway vacation. I very much enjoyed spending time with the girls and look forward to our next vacation together. As time goes on, we will see how Trumps politics affect the country, hopefully in a positive way. I’m grateful for my life, my friends, my family and for the opportunity to live in the USA. Make sure when you travel with your friends that you respect their ideas political or otherwise. It makes for long and lasting relationships.

Here’s the pumpkin bread recipe that I brought with me and gave as a hostess gift. It was a hit.

Pumpkin Bread

3 Eggs

2 C Sugar

1 C Canola Oil

1 T Vanilla

2 C Flour

1 t Cinnamon

1 T Ginger

½ t Cloves

1 t Kosher Salt

¼ t Baking Powder

2 C roasted or canned Pumpkin Puree

¾ C Black or Golden Raisins

1 C chopped Walnuts

Instructions:

Preheat oven to 350 degrees.

Beat eggs until frothy. Beat in sugar, oil, and vanilla until mixture is thick. Sift dry ingredients together. Alternately, starting with dry ingredients add ½ C at a time to egg mixture and blend. Then add pumpkin, dry, then pumpkin, ending with dry. Stir in nuts and raisins until incorporated.

Pour into loaf pan lined with parchment paper. Bake in preheated oven for 1 hour or until toothpick comes out clean. Cool in pan for 10 minutes, then invert onto rack and cool completely removing parchment first. You can frost w cream cheese frosting (1 8 oz pkg of cream cheese, 1 stick unsalted butter, 1 t vanilla, 2 C powdered sugar and orange or lemon zest. Blend in mixer till smooth). Tastes great by itself. Very moist and delicious.

Enjoy!

Be sure to check out my earlier posts here.A Foodie’s best place to Shop and Beef Bourguignone

 

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One Special Confection You Can’t live Without This Holiday

One Special Confection You Can’t live Without This Holiday

Before I divulge the best toffee recipe of all time, I will share a quick story about my recent vacation. Here is a pic of my niece Kendall helping me in the kitchen. We made the most delicious candy. English Toffee!

What a trip! My husband and I traveled to Portland Oregon this week for business and pleasure. I was excited to get away and have fun exploring the food and vibe in the Great Northwest.


The day started with a trip to Voo Doo Donuts after dropping my husband off at the refinery. It was my first time trying these fabulous baked goods. People go crazy for these donuts. One lady in line bought seven dozen and another guy walked out with four dozen glazed, sprinkled, filled and twisted… the list goes on and on. I was happy with my two-one raspberry filled dusted w powdered sugar and one glazed with chocolate and filled w pastry cream. So delish!


The place reminded me of a Hard Rock Café kind of place. It has a weird kind of vibe with skull and cross bones and biker chic like culture. They sell music CD’s and T-shirts w logos like “The Magic is in the Hole.” And I might add that we saw a few people in the airport carrying huge pink Voo Doo Donut boxes too.

Apparently there is usually a line out the door of this place. Today, this wasn’t the case but there were plenty of visitors taking part of the “Voo Doo Donut experience.”  The shop is small. No seating is available. I chose to stand at the back counter and eat the chocolate one w Bavarian cream first. It didn’t disappoint. The Stumptown coffee was watered down and not anything like the normal Peet’s espresso w steamed milk that I make for myself every morning.



Next I explored the shops in the Multnomah Village and Hillsdale Shopping area of Portland. Here I wandered around in this cute quaint small neighborhood. I found everyone there to be friendly, helpful and knowledgeable about their goods. I was able to pick up a couple of last minute Christmas presents for a few people on my list. I found a cashmere scarf for my son who will soon be traveling to So Korea for a business class. He will be sure to find a good use for it there. After visiting a bead store, I also got the great idea to bedazzle my Christmas packages w brown twine and lace them w sparkly beads in blue, red, clear, yellow and some that look like diamonds. This will be the perfect addition to my holiday wrap. I love decorating a gorgeous tree every year and placing beautiful packages under and alongside the ornaments and brightly lit tree.


I also spotted an old fashioned candy store called Hatties which had every kind of candy you could think of. I brought home peppermint candy canes to make my chocolate and peppermint cream cheese brownies and root beer, licorice, butterscotch and orange flavored lollipop sticks to add to the gifts of the kids on my list. Remember the ones you had as a child? They also offered many varieties of homemade fudge like salted caramel, chocolate and peanut butter swirl and red velvet cheesecake flavor and gave you a free chunk of it if you spent more than $10.00.


One of the perks to shopping in this area was the “Golden Ticket” that was provided as a free gift if you spent over $10.00 in any store. It was fun to see so many crafty knitted hats, crocheted gloves, and colorful socks of all kinds. Wonderful place to go if you like unusual things “Keep Portland Weird” that you don’t necessarily find in the department store. I also felt great knowing I was supporting a community of small business owners.

It began to snow outside, so I kept warm and dry inside until it was time to drive back to get my husband at his office. Make sure to watch the video I made while enjoying the fun day. I hope after reading my blog you will make it to Portland too and have as much fun as I did exploring the city.


I’d like to share my favorite Christmas Candy that has been made in my family for generations.

I’ve been bringing this dish to holiday parties and celebrations for years and everyone is always asking me for the recipe. You will want to double the recipe. Here you go.

Thanks for reading.

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www.letsmakemudpies.wordpress.com

#EnglishToffee Homemade goodness

Teri’s Crunchy English Toffee

7 oz sliced Almonds

1 ¼ C Light Brown Sugar

½ C Unsalted Butter

2 T Water

¼ t Baking Soda

1 t Vanilla Extract

7 oz chopped Ghiradelli or high quality Dark Chocolate

Side note: You can add espresso powder and sea salt to change things up.

Spread sliced almonds onto a sheet pan and bake in preheated 325-degree oven for 8 min or until brown. When cool, chop finely using a food processor and spread onto two pans lined with sil pat.

Place sugar, butter and water in a medium size heavy bottom pan on medium heat. I find that doubling the recipe makes it easier to keep the candy thermometer in the caramel and thus reads easier. Stir until butter melts and mixture is combined, then do not stir. Boil until thermometer reads 285 degrees. Remove from heat and add vanilla and baking soda. Stir with wooden spoon and pour onto nuts. Spread evenly and quickly put chocolate chunks onto warm caramel to melt. Spread chocolate then cool in fridge, freezer or on counter until set about 1 hour.

Enjoy!

Recipe Adapted from Rose Levy’s Mahogany Butter Crunch Toffee.

 

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Blog: 9 Ways to Double Your Pleasure While on Vacation

Blog: 9 Ways to Double Your Pleasure While on Vacation

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I’m loving winter time. I am spending five days up in the mountains with family. It is currently 33 degrees here in Truckee California. We are at 6125 Elevation nestled in the coziest house you can imagine. There is a huge snow storm going on. We are expecting at least two more feet of snow.

It’s days like these that make me want to bake. And gingerbread is the perfect comfort food to celebrate this holiday season. After all, December is a glorious time of year, especially when it’s snowing outside.

Over the years, my family would take a drive up north once in the winter and once in the summer to celebrate birthdays and have family reunions. All 15-20 of us cram into a big house and eat, drink and play games. It’s a joy to spend time with my nieces and nephews on a more personal level. Many of them join me in the kitchen to whip up a meal like chicken parmesan or lasagna. Then we find time to bake something sweet to make a perfect ending to a family meal.

This week I’m enjoying cooking for my sister and her girlfriend. I’ve made bean soup, BBQ pulled pork, and this wonderful gingerbread cake. We’ve enjoyed having this cake for breakfast as well as dessert.

I feel spoiled to be able to sneak away from my life in the Bay Area and enjoy the splendor of life in the woods. Here are my 9 ways to double your pleasure while on vacation in the mountains.

  • Make a fire in a wood stove and be grateful for a generous sister
  • Stay in your pajamas all day long
  • Make an apple butternut squash soup and serve w crème fraise
  • Drink homemade peppermint hot cocoa w whipped cream or marshmallows
  • Scrapbook homemade greeting cards
  • Put your feet up w a warm blanket and cuddle w a loved one
  • Watch football with a cold beer and eat hot appetizers like potato skins dipped in ranch dressing
  • Snuggle w your kitty cat on your lap and drink a Peet’s coffee w a dark chocolate ganache
  • Bake a delicious and moist gingerbread cake and serve with a vanilla caramel ice cream

Here’s the recipe.

Gingerbread Cake

Ingredients:

Softened Shortening or butter for coating pan

1C Canola Oil

1 C Granulated Sugar

1 C Molasses

2 T crystallized candied ginger

2 large eggs

3 C unbleached all-purpose flour

1 T baking soda

1 T ground ginger

2 T ground cinnamon

1 t Maldon salt

½ t ground cloves

1 C Pale Ale or Guinness Beer

Serve w whipped cream or vanilla ice cream

Directions:

Preheat oven to 350 degrees.

Lightly coat a 9X13X2 cake pan or 2 9” round pans with shortening and line w parchment.

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In a large bowl, whisk together oil, sugar, molasses and candied ginger. Add eggs and whisk until smooth.

In another large bowl, whisk together flour, baking soda, ground ginger, cinnamon, salt and cloves. Whisk dry ingredients into molasses ingredients starting w dry alternately adding beer ending with dry until just combined.

Pour into prepared pans and bake in preheated oven until tooth pick comes clean @ 45 minutes.

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video of snow storm

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Posted by on December 13, 2015 in Dessert, Holidays, Wintertime

 

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