Pots and Pins

Butter-Cream Scones...

I owe my thighs to scones...and my 2nd chin.  Wish I could say differently but that's the cold-buttered truth.  I must make them twice a week...even in this heat the scones must go on!  I usually follow the 80 degree rule...if it's more than 80 degrees outside, no one turns on the oven (which isn't a big deal around these parts because the average temp is about 50 degrees) but my sister flew in for a visit - the same sister who called me a loser and a baby - but I forgave her because while she's younger than me she looks much older.  Sad for her.  Also, to retaliate for the name calling, I decided to "kill her with kindness" and there is nothing kinder than serving fresh butter-cream scones for breakfast.

This recipe is ridiculously easy and can be made in one bowl - no food processor or any other appliance is necessary...just a whisk and a pastry cutter and you'll have hot, fresh scones from the oven in 20 minutes!  

This recipe has been in my collection for over 25 years - it's definitely tried and true and will cure what ails you...if you must wait until the mercury drops, so be it, but once you make these, they'll become a staple in your kitchen  - mark my words!

Butter-Cream Scones - Pots and Pins

2 cups all-purpose flour

1 tablespoon baking powder

3 tablespoons sugar

1/2 teaspoon salt

5 tablespoons cold butter, cut into small pieces

1 cup heavy cream

Preheat oven to 425 degrees.  In a mixing bowl, combine the flour, baking powder, sugar and salt and whisk together.  Sprinkle the butter pieces over the flour mixture and using a pastry cutter, cut in the butter until mixture resembles small peas.  Make a well in the center of the bowl and pour in the cream.  Stir to combine, until a large mass of dough forms.  Dump the entire mass of dough and all of the crumbs onto the countertop and knead by hand just until it all comes together into a rough, slightly sticky ball.  Be careful not to over work the dough.  Shape the dough into a circle about 8-inches in diameter.  Cut in half, then in half again, forming 4 large wedges, then cut those wedges in half.  Place on an ungreased rimmed baking sheet and bake for 12 to 15 minutes or until tops are lightly browned a bit.  Cool on a wire rack for at least 10 minutes.  Serve warm - they are great plain but even better with butter and jam.

Thanks to the heat wave my sister and I were able to sit outside on the deck this morning for "cawfeetalk" - it was so nice and warm and the first time I've been able to do that since LAST August!  The sun it out, the sky is blue and my sister wants to go to Macy's...she'll have to touch every single item in the entire store with her crooked fingers before she'll be done shopping!   Pray for me!

Summer Berry Cake...

I kid you not...this is the best dang cake I've had in forever...seriously scrumptious...you must make this cake for your next soiree...or just for the heck of it...it's not sugar free, nor low-cal, or on anyone's diet...but it is made with yogurt and lemons (that should count for something!) and is filled with sweet, fresh berries that will light up your life.  I promise.

 

The mister, who's disposition on any given day is rather lackluster, stormed into the nerve center (the kitchen) and dropped his paperwork a few inches shy of the table...he transports this same (I'm sure it's the same) stuff daily to and from the office...much like the "C-"  student who carts his backpack to school and back each day, never once opening it to retrieve his assignments...anyway, back to my point, the mister drops everything on the floor, then he starts in with lots of wailing and gnashing of teeth about how he's had a crappy day, fist-pumping about idiots at the gas station and something about the homeless person who lives outside Global Headquarters and then, in mid-sentence, he stopped...he spied the cake.

Summer Berry Cake in all it's glory was no match for the mister...he downed three pieces before I could get out the words, "You'll ruin your dinner and pick up that mess!"  Well, fat chance of that...he still managed to eat dinner and then another piece of cake afterwards...I rescued the remains, wrapped it tightly in plastic wrap and hid them in the back of the refrigerator for ME!  The batter is incredibly thick, giving this cake a poundcake-like texture - very dense with a moist crumb and it's sweet-tangy from the Greek yogurt - you can use regular yogurt but why?  Two cups or so of fresh berries...I used about 3/4 cup of raspberries, 1/2 cup of blueberries and a 1 1/4 cups of cut up strawberries - any berries will work, and you could use all of the same kind of berries but it's so much better to have the mix.  After it's baked and cooled a glaze is drizzled over the top...it's almost TOO good and definitely worthy of FIVE dangs...I can attest to the coma.

Summer Berry Cake ~ Adapted From A Spicy Perspective and My Family Recipe 

1 cup butter, softened

2 1/2 cups sugar

3 large eggs

3 tablespoons lemon juice, divided

zest from 1 lemon

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

8 oz. vanilla flavored Greek yogurt or regular vanilla flavored yogurt

1 cup powdered sugar

2 cups fresh berries (strawberries, hulled, stems removed and cut into small pieces, raspberries, blueberries, blackberries all work great)

Preheat oven to 325 degrees.  Grease and flour a Bundt pan.  In a small bowl combine flour, baking soda, baking powder and salt.  Whisk in zest and set aside.

In the bowl of an electric mixer, cream together butter and sugar until light and fluffy, about 5 minutes.  Beat in the eggs, one at a time.  Stir in 1 tablespoon of lemon juice.  Alternate adding the flour mixture and yogurt, mixing just until incorporated, beginning and ending with flour mixture.  Gently fold in berries.

Spoon batter into prepared pan and bake for 60 minutes or until toothpick inserted in the center comes out clean and dry.  Allow cake to cool in pan for ten minutes then turn out onto wire rack to cool completely.  Once cooled, whisk together the remaining 2 tablespoons of lemon juice and powdered sugar to make the glaze.  Drizzle glaze over top and sides of cake.  Keep any leftover cake in the refrigerator, but I doubt you'll have leftovers!  Serves 10.  

"Laughter is the best seasoning there is."  ~ Barbara Kafka

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One year ago:  Orange-Berry Muffins

Two years ago:  Peanut Butter Cupcakes With Chocolate Ganache Icing

Double Chocolate Pancakes...Award Winning!

Yes!  These won a contest!  Place your pinkie to the corner of your mouth and say, ONE THOUSAND DOLLARS!  These pancakes won first place and deservedly so.  Now, before you go congratulating me on this BIG WIN, I must fess up...I didn't win...but I know the person who did - and there's only ONE DEGREE of SEPARATION between she and me so it's kind of like I won...except that she got the money but I get to make and eat her award winning pancakes and every bite made me feel like a winner...so it's win/win...

  

The mister and the boy LOVED these pancakes as much as I did...until I informed the mister that my best friend from forever won $1,000 with them...my friend the beauty queen, TV/radio talk show host, Author, Speaker, Crafter, Gardener, Decorator - you name is, she does it and looks good doing it, too...You'd think I'd be jealous but when I realized that she was totally out of my league, and no amount of money or plastic surgery or education would even get me close to her stratospheric stature, jealousy was not ever an issue - just admiration and the constant prayer to be her in my next life.  The mister, who does not understand the Caste System like I do, as no one could ever be better than him, in any way, wanted to know why SHE could win a cooking contest and I could not.  And with each bite he wondered it ALOUD!  I reminded him of the lovely hot pads I won and the blender and the years supply of dental floss...I reminded him of the trip to New York and the airline tickets I won but he pointed out that I've yet to win actual CA$H.  Darn him.  Darn him to Heck and back.  

The mister was working his way up to not only ruining MY breakfast but HIS...however, it wouldn't have mattered WHAT he said, there's just no way to ruin these pancakes...and besides, it doesn't matter if you enter cooking contests and don't win...as long as you can EAT contest winning food!  Am I right or am I right?  These decadent, double-chocolate pancakes taste like dessert only you don't have to wait until after dinner to eat them...you get to eat them for breakfast!  Hats off to my dear friend Joni for her award winning Double Chocolate Pancakes...start your day off right and whip up a batch of these pancakes - they are worth ruining your diet for.

Double Chocolate Pancakes - From Joni Hilton, Queen of Everything

1 1/2 cups Original Bisquick mix

1/4 cup unsweetened baking cocoa

1 container (8 oz.) sour cream

1/2 cup milk

1 teaspoon strawberry extract or vanilla

2 eggs

1 cup semi-sweet chocolate chips

Whipped cream or frozen (thawed) whipped topping

2 cups sliced fresh strawberries

Strawberry syrup (we were fresh out of strawberry syrup so we used maple and it was great)

In a large bowl, lightly stir Bisquick mix, cocoa, sour cream, milk, extract and eggs (do not over-beat, mixture should be lumpy).  Fold in chocolate chips.  Heat griddle to 375 degrees or 12-inch skillet over medium-low heat.  (To test griddle, sprinkle a few drops of water on it, if bubbles jump around, heat is just right.)  Grease griddle with vegetable oil, if necessary, (or spray with cooking spray before heating).  For each pancake, use scant 1/4 cup batter; spread batter with rubber spatula to 4 inches in diameter.  Cook pancakes until bubbly on top, puffed and dry around edges, about 2 minutes.  Turn and cook other side until golden brown, about 1 to 2 minutes longer.  Top with whipped cream, strawberries and syrup.

Avocado Frittata...

Because they're in season...because they're so good...my counter is lined with avocados...still.  Yesterday I was asked to take dinner over to someone and I almost said no because I had already planned on making this avocado frittata and it didn't seem "fancy" enough to take to someone for dinner.  But as the clock was ticking and I had no time for a different menu, I decided what's good enough for us is good enough for them.  And it was.  It really was.

 

The last day of the mister's healthy eating punishment - and he enjoyed it immensely!  I'm sure there's a few of you who might want to debate just how healthy this is...but, two things you need to take into consideration...I was beat down by his constant whining and what's a little cream and hash browns compared to peace and quiet?!  Yes, hash browns...Potatoes O'Brien with onions and peppers to be exact...fried to perfection in a cast-iron skillet...and then the eggs and cream are poured over top...fresh tomatoes and avocados - topped with cheese...just plain delicious.  

Top this baby off with a spoonful or two of your favorite salsa, pair it with a green salad and maybe a biscuit or two (kidding...biscuits aren't healthy!) and you've got yourself a meal that is definitely worthy of delivery!  AND...because it IS so good, I entered it in the Avocado Challenge ...gee, maybe I should add a new category to the Dang Meter...Contest Worthy! 

Avocado Frittata - Me

1 tablespoon olive oil

2 cups frozen Potatoes O'Brien with onions and peppers

6 eggs

1 cup cream

1 teaspoon salt

1 teaspoon cumin

1/2 teaspoon pepper

1/2 teaspoon chili powder

2 fresh tomatoes, chopped

2 fresh avocados, pitted, peeled and chopped

1 cup shredded cheddar cheese

Topping:  Your favorite salsa and or sour cream, optional.

Preheat oven to 350 degrees.  In a 10-inch cast iron skillet (or other oven proof skillet) add the oil and heat over medium-high heat.  When oil is hot, add in the potatoes and cook for 10 minutes, stirring occasionally, until potatoes are crispy and slightly browned.  Remove from heat.  While potatoes are cooking, in a large bowl combine eggs, cream, salt, cumin, pepper, chili powder and whisk together.  After potatoes are cooked and removed from heat, pour egg mixture over top of potatoes, do not stir.  Sprinkle tomatoes and avocados over top.  Top with cheddar cheese.  Bake at 350 degrees for 25 to 30 minutes or until center is set.  Remove from oven and let sit on rack for 5 minutes before cutting into slices. Serves 6, top with salsa for serving.

Coffeecake Muffins...

At the baby shower last week, there was a little girl eying the food table...she pointed to a basket of muffins and asked what kind they were, I said, "They're coffeecake muffins and they're very good!"  She wrinkled up her nose and said, "Coffee is bad for you!"  I quickly explained that no coffee was used in the making of these muffins and then she wanted to know why they were called that...so I went on with my explanation..."...because people eat them in the morning with their coffee."  To which she replied, in a more agitated tone, "Coffee is bad for you!"  I gave up.  She was 6 and she had me.

These muffins have a rich, buttery taste and a sweet streusel topping that makes them downright addictive!  I made mini-muffins so I could feel good about eating 3 or 4 of them...and I had no guilt whatsoever because they were so good and I had convinced myself that I deserved them!  Every girl needs a little streusel every now and then...feel free to quote me on that! 

Coffeecake Muffins - Adapted From Baking Illustrated

1/2 cup pecans

1/4 cup packed dark brown sugar

1 teaspoon ground cinnamon

2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon salt

1 stick butter, cut into 1/2-inch pieces and softened a bit

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup sour cream

1 large egg

1 teaspoon vanilla extract

Adjust an oven rack to the middle position and heat the oven to 350 degrees.  Grease a standard 12-cup muffin tin and set aside (or use cupcake papers).  (I used a mini-muffin tin, which made 24 muffins.)  In the bowl of a food processor fitted with the metal blade, process the nuts, brown sugar, and cinnamon until the nuts are the size of sesame seeds, about ten 1-second pulses.  Transfer the mixture to a medium bowl and set aside. 

Return the bowl and metal blade to the food processor, add the flour, granulated sugar and salt and process until combined, about five 1-second pulses.  Sprinkle the butter evenly over the flour mixture and process until the butter is the size of oats, about eight 1-second pulses.  Remove 1/2 cup of the flour-butter mixture and stir it with a fork into the reserved brown sugar mixture until combined to make the streusel.  Set aside 3/4 cup of the streusel for the muffin batter and the remaining portion for topping the muffins.

Add the baking powder and baking soda to the remaining flour mixture in the food processor bowl and process until combined, about five 1-second pulses.  Whisk together the sour cream, egg, and vanilla in a small bowl and add to the flour mixture.  Process until the batter is just moistened, about five 1-second pulses.  Add the remaining 3/4 cup of the streusel to the flour mixture and process until the streusel is just distributed throughout the batter and the batter looks crumbly, about five 1-second pulses. 

Using a large spoon sprayed with nonstick cooking spray to prevent sticking, divide the batter among the 12 muffin cups (or the 24 mini-muffin cups).  Sprinkle a scant tablespoon of streusel on top of each muffin, pressing lightly so the streusel sinks slightly into the batter.  Bake the muffins until a toothpick inserted in the center of a muffin comes out with several crumbs clinging to it, about 18 minutes.  Avoid over-baking.  Place the muffin tin on a wire rack and allow the muffins to cool in the tin for 2 minutes.   Using the tip of a paring knife, loosen the muffins and gently transfer them from the tin to the wire rack.  Cool for 5 minutes.  Serve warm. 

"There's no such thing as fun for the whole family."  ~ Jerry Seinfeld

Orange Hot Cross Buns...

I'm finally back home from my most excellent adventure with Baby Max...I feel like he knows me now and the next time I see him I'm sure he'll remember me.  At least I hope so!  Grandchildren are perfect, right down to their germs, which they freely share.  I came home as sick as I've ever been...strep throat or it's evil twin has practically flattened me - with only the mister to administer to my needs...which are so few... he runs in and out of the bedroom making enough noise to wake the dead about every 15 minutes...do I need water?  Do I need ice?  Do I want more pills?  Can he get me anything?  Secretly he's amused that I can't talk, his dream has come true, so he must get immense pleasure out of asking me questions and getting only a head nod for an answer.  But I'm talkin' in my head!!!  IDIOT!  Get the HECK outta here and leave me alone!  No rest for the weary/wicked.

It just wouldn't be Easter without Orange Hot Cross Buns...but these are not your normal-run-of-the-mill Hot Cross Buns...they're not loaded up with spices like cardamom, mace, allspice or jellied fruits or candied peels...instead they are fresh and light with just a hint of nutmeg and cinnamon and the zest from an orange...they are delicious!  I debated about whether or not to include currants, and finally decided that I would soak them in orange juice first and then add them to the dough - making them soft and sweet. 

These are great to serve with Easter Brunch or Dinner...and they're particularly good the next day for breakfast, if you can squirrel away one or two before they're devoured!

Orange Hot Cross Buns - Adapted from Sunset Magazine, March 2010

3/4 cup warm whole milk (100 to 110 degrees)

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

1 large egg plus 2 tablespoons beaten egg

1/4 cup sugar

1/4 cup butter, melted and cooled

3/4 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

zest from 1 large orange

about 3 cups flour

1/2 cup dried currants

1/2 cup orange juice plus 4 teaspoons

1 cup powdered sugar

In a small bowl, combine currants with 1/2 cup of orange juice.  Set aside.  In a bowl of an electric stand mixer, combine milk and yeast; let stand until yeast softens, about 5 to 10 minutes.  Add whole egg (do not add the 2 tablespoons beaten egg now), sugar, butter, salt, nutmeg, cinnamon and orange zest.  Beat on medium speed with dough hook until blended.  Blend in 2 3/4 cups flour.  Beat on medium speed until dough is smooth and stretchy, 10 to 12 minutes. Add just enough flour (about 1/4 cup) so dough is only slightly tacky.  Drain currants and add to dough.  Remove dough from bowl with hands and knead lightly to mix in and distribute currants.  Return dough to bowl, cover with plastic wrap and put in a warm place until doubled in size, about 1 1/2 hours. 

Punch dough down.  Shape dough into a small log.  Cut in half and then cut each half in two, making four equal-sized pieces of dough.  With floured hands, make four round balls from each piece of dough, making a total of 16 round pieces of dough.  Butter a 9 x 13-inch pan and evenly space the dough balls into the pan.  (It's very easy to fit 15 rolls in the pan, so you'll have to squeeze in the 16th one, but do it because that becomes the first one to be eaten by the cook!)  Cover loosely with plastic wrap and let rise in a warm place for 40 minutes, until doubled and puffy.  Meanwhile preheat oven to 400 degrees.  Brush buns with the remaining 2 tablespoons of beaten egg.  Bake until deep golden brown, about 13 to 15 minutes.  Let cool in pans for 30 minutes.

In a small bowl, stir together the orange juice and powdered sugar until smooth.  Spoon into a small plastic bag, snip a hole in the corner, and squeeze icing onto buns to form large X's. 

 

Italian Honey and Pine Nut Cake...

I'm still thinking we're going to Italy later this year...delusional, but whatever, it makes me happy.  We've talked until we're nauseous about Italy...when to go...where to go - we'll hit all the high spots - Rome, Florence, Venice, Milan and L'Aquila - ever heard of it?  It's a small town in the Abruzzo Region, where my great grandmother, Aqualina Grilli Zezza, was born. I'm hoping to find a few relatives...rich relatives...who long to shower their long-lost American cousins with family jewels...but I'll settle for a grave-stone rubbing and a rock.  I'm SO easy.  Meanwhile, I'm trying to keep "Italy" on the "table" since we've had a few road blocks thrown in front of our vacation bus once again.  Trip plans for April/May had to be canceled so now we've penciled in October.  As long as I keep writing I T A L Y in big letters on our calendar the mister can't take a mancation or worse, take time off of work to stay at home!

   

This very tradizionale recipe is easy to make.  It's sweet with honey and it has a dense, chewy crumb that will have you licking your lips - especially since it's a bit sticky (from a honey glaze) on top!  It's like a very rich coffee cake...so you could eat it for breakfast/brunch/lunch/afternoon tea...or as the perfect dessert after a big plate of this and if topped with whipped cream or ice cream you'll come to know the true meaning of dolce delizioso! 

Italian Honey and Pine Nut Cake ~ Adapted From Mamma Mia, Italian Food Like Mamma Used To Make by Frank Bordoni

2 sticks butter (yes TWO!  Just one of the reasons this is so dang good!  5 dangs to be exact!)

1/2 cup honey

1/3 cup light corn syrup

1/2 cup light brown sugar

3 extra-large eggs

1 cup toasted pine nuts

2 cups self-rising flour

Topping:

1/4 cup honey

Whipped cream and/or ice cream for serving, optional

Preheat oven to 325 degrees.  Butter a 9-inch round cake pan and line bottom with waxed paper, then butter paper.  Put the butter, honey, corn syrup, and brown sugar in a saucepan.  Heat gently over low heat, stirring, until the butter has melted and the mixture is thoroughly combined.  Let cool for about ten minutes. 

Meanwhile, in a small skillet over medium-high heat, toast pine nuts until lightly browned, about 2 minutes.  Watch carefully so they don't burn.

In a small bowl, beat eggs.  Add a little of the cooled butter mixture to the bowl to temper the eggs, then pour the eggs into the butter mixture.  Mix with a whisk to combine.  Stir in 3/4 cup of toasted pine nuts, then sift the flour over the mixture, whisking to combine.  Pour the batter into the prepared cake pan.  Sprinkle with 1/4 cup pine nuts on top.  Bake cake for 60 minutes, then insert a skewer into the center; if it comes out clean it's done, if not, give it another 5 minutes but try not to over bake.  Remove the cake from the oven and let cool in the pan for 5 minutes.  Run a knife around the sides to help loosen cake, then invert onto a wire rack to cool.  Re-invert cake so top-side is up.

While the cake is warm, heat the remaining 1/4 cup of honey in the microwave for about 20 seconds, or until liquid and warm.  Pour over the cake, spreading evenly over the top.  Slice and serve.  Serves 8.  Top with whipped cream and/or ice cream if desired.

 "Mangia E Statti Zitto"...Shut up and Eat! 

Cinnamon Roll-Ups...

Last night something highly suspicious happened...I was filling up my weekly pill box with my drugs like I do every Monday night.  Carefully putting each one of my meds into each day's box...thereby making sure I take everything I should when I should.  I grabbed one of the pill bottles and counted out 7 pills...started to put them into the container when I noticed the pill was an orange color...so I looked at the bottle and it was the mister's prescription!  Now...how did his drug get onto my nightstand?  Was it an absent-minded thing - like he walked all the way around to MY side of the bed with his pill bottle and then haphazardly left it there?  Never.  He never walks to my side of the room...it's off-limits to him.  The last time he rounded the corner of the bed into my territory he criticized the stack of magazines next to my nightstand, and rudely commented on how much money I spend on magazines each month...he laughed at the pile of books surrounding the magazines, probably because he can't read and then he went on to make merry about the heaps of hand-work I keep on the floor...sometimes I feel like embroidering, sometimes I feel like appliqueing, is there something wrong with that?!?  After his verbal assault about MY side of the room he was banned, so having his medicine bottle on MY nightstand is unusual...very unusual.  And, as I've already stated...suspicious.  What if I had been so engrossed with HOUSE that I failed to notice the color of the pills? What if I had swallowed his medicine?  Could I have died?  Quite Possibly.  At the very least I might have been rendered violently ill...the thought makes me shudder.  Of course, the mister denied placing his medicine on my nightstand...he "reenacted" what he thought happened..he said I mistakenly grabbed his pill bottle off the bathroom sink, instead of taking my newly filled prescription which was sitting there. He pranced from the bathroom to my side of the room pretending to be me...flipping his hair, studying his nails...as if I prance!  I cannot imagine a scenario when I would accidently grab the wrong medicine!  I simply cannot.  And I refuse to even try.  I'd just like you all to know that IF I turn up dead one day, and IF they find orange colored pills in me then you'll know it was NO ACCIDENT! 

The drug mix-up was not the only thing that was different about last night...these Cinnamon Roll-Ups were MORE than different!  I had my doubts...I really did...I mean, how can flattened white bread turn into something that tastes like it came from the finest French bakery?!?  You will have to try these yourselves to believe me - they are incredibly good...hot from the oven or chilled the next day.  Filled  with a cream cheese mixture, dipped in butter and rolled in cinnamon-sugar, these are the perfect antidote to whatever ails you, orange-colored pills aside.  

Cinnamon Roll-Ups

24 slices fresh, white sandwich bread, crusts removed

8 oz. cream cheese, softened

1 egg yolk

1 1/4 cups sugar, divided

1 tablespoon cinnamon

1/2 cup butter, melted

Roll the bread slices flat with a rolling pin.  In a small bowl, combine the cream cheese, egg yolk and 1/4 cup of the sugar and mix well.  Spread about a tablespoon of this mixture onto each bread slice and then roll up tightly (some of the mixture will ooze out, that's okay, just scrape it off.)

Mix the remaining a cup sugar with the cinnamon in a shallow bowl.  Put the melted butter into a shallow bowl.  Dip each roll-up in to the melted butter and then roll in the cinnamon-sugar until coated.  Place on a baking sheet.  Chill for 2 hours in the refrigerator (do not skip this step!)

Preheat oven to 400 degrees.  Bake the roll-ups for 10 to 12 minutes or until golden brown.  Serve warm or at room temperature.  Refrigerate any left-overs.  Makes 24 roll-ups. 

Monkey Bread...

For Christmas my aunt and uncle surprised me with a Williams Sonoma gift card...imagine if you poured a stiff one for an alcoholic, or gave drugs to an addict, or set a gambler up with a bucket of quarters in front of a slot machine...imagine how their hearts would race, how their eyes glaze over, how their palms become sweaty and then they drool while hyperventilating...'cause that's EXACTLY what a Williams Sonoma gift card does to me.  I am completely powerless with gift cards...unlike money, which has been known to burn holes in my pockets, they take over my mind and the only thing I can do is chant - over and over - TAKE ME TO YOUR LEADER.  

No, I'm not as stupid as I sound...I didn't just blow the card...I used such restraint you would have thought I was medicated ...I was zombie like walking around looking at everything...it's one of my very favorite places to go...surrounded by all that kitchen stuff...which I imagine Culinary Heaven is like.  I'll know "I've arrived" or our "ship's come in" when I have a wall in my kitchen filled with Le Crueset just like Williams Sonoma - think how FUN that would be!!!  Everybody sing!  To dream...the Impossible Dream....  

After THREE trips to Williams Sonoma ...three blissful/agonizing/excruciatingly joyful trips, trying to decide how to spend my card, I finally made some purchases...and the Monkey Bread Ceramic Mold was one of them...it spoke to me.   

Totally unnecessary, frivolous, impractical...which is exactly why I love it!  A Bundt pan would work just as well but in the world of Monkey Bread People, having my OWN designated MOLD means something.  (I only know one Monkey Bread Person, that would be me, and I'm very impressed with my mold, thank you very much.)  Monkey Bread is manna from Heaven with glaze.  It's fun to make and fun to eat and every calorie-laden bite is like surround sound in your mouth - flavor and fun combined into extreme comfort food.   

Yes my friends, grab a Kleenex and dob the tears from your eyes...if you must hum a Negro Spiritual at this time, no one will blame you...Hallelujah!  Hallelujah!  Because eating Monkey Bread is a spiritual experience...Amen.

Monkey Bread -  Adapted Slightly From Williams Sonoma Kitchen  

2 tablespoons unsalted butter, softened

For the Dough:

3/4 cup warm milk (about 110 degrees)

1/2 cup warm water (about 110 degrees)

2 tablespoons unsalted butter, melted

1/4 cup sugar

1 egg, lightly beaten

1 package rapid-rise yeast

3 1/4 cups all-purpose flour, plus more for dusting

2 teaspoons salt

For the Sugar Coating:

1 cup firmly packed light brown sugar

2 teaspoons ground cinnamon

8 tablespoons (1 stick) unsalted butter, melted

For the Glaze:

4 tablespoons unsalted butter

1/2 cup firmly packed light brown sugar

1/4 cup maple syrup

1 teaspoons ground cinnamon

1 tablespoon water

Butter the Monkey Bread mold, or a Bundt pan, with the 2 tablespoons butter.  Have all ingredients at room temperature.  To make the dough:  In a bowl, whisk together the milk, water, melted butter, sugar, egg and yeast.  In the bowl of an electric mixer fitted with the dough hook, combine the flour and salt and beat on low speed just until combined.  Slowly add the milk mixture and beat until the dough comes together, 1 to 2 minutes.  Increase the speed to medium and beat until the dough is shiny and smooth, 5 to 6 minutes. 

Turn the dough out onto a lightly floured surface and knead until smooth, about 1 minute.  Form the dough into a ball.  Coat the inside of a large bowl with nonstick cooking spray, place the dough in the bowl and coat the surface of the dough with cooking spray.  Cover the bowl with plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.

Meanwhile, prepare the sugar coating:  In a bowl, stir together the brown sugar and cinnamon.   Put the melted butter in another bowl.  Set aside. 

Turn the dough out onto a floured surface and shape into an 8-inch square.  Cut the dough into 6 equal strips, then cut each piece crosswise into 8 pieces to form a total of 48 pieces.  Roll each piece into a ball, dip into the melted butter and roll in brown sugar-cinnamon mixture, coating well.  (I put the brown sugar-cinnamon mixture into a plastic Zip-lock bag and added the dough balls, in batches, to the bag to coat with sugar - worked like a charm.)  Stack the balls in the prepared pan.  Cover with plastic wrap and let rise in a warm place for 30 to 45 minutes.  Do not let the dough rise over the top of the pan.

Position a rack in the lower third of an oven.  Place a piece of aluminum foil on the rack to catch any drips during baking.  Preheat oven to 350 degrees.

Remove the plastic wrap from the pan and set the pan on the foil and bake at 350 degrees, uncovered for 20 minutes.  Cover the pan loosely with aluminum foil and continue baking until the top is golden brown and the center edge of the bread, next to the tube, springs back when touched, 25 to 35 minutes more. 

Meanwhile make the glaze:  In a saucepan over medium heat, combine the butter, brown sugar, maple syrup, cinnamon and water.  Heat, whisking until the ingredients are dissolved.  Bring to a boil and boil for 1 minute.  Remove the pan from the heat and cover to keep warm.

Transfer the bread pan to a wire rack and let cool for 5 minutes.  Turn the bread out onto a plate and let cool for 10 minutes.  Using a spoon, drizzle the warm glaze over the top and sides of the bread.  Let the glaze set for about 10 minutes.  Serve the bread warm.  Serves 8.  Reheats nicely in the microwave.   

"The trouble with always trying to preserve the health of the body is that it is so difficult to do without destroying the health of the mind."  ~G.K. Chesterton

Cream Cheese Squares...

I've been wanting to make these for four years...ever since I had one at bridal shower.  I asked for the recipe and the hostess said she'd email me but she never did...and every time I saw her SHE would bring up the recipe and say, "I forgot to email it to you, I'll do it as soon as I get home!"  but she never did.  So she's off my list!  After a few failed attempts, I finally got it right...creamy smooth cream cheese surrounded by a light and flaky crust, with just a hint of cinnamon...it's dang, dang, dang, dang good!  Definitely company worthy...so make a batch, invite your friends over and have yourself some "cawfee tawk!"

The mister ate these like he was tossing back a handful of Skittles...couldn't get enough fast enough!  Which was a little discouraging because that meant I had to eat them just as fast or there wouldn't be any left!  And really, they should be savored...with a nice hot drink...a roaring fire...a good book...without a lurking caveman with large paws and no couth. 

(Still trying to figure out how to remove the watermark...without success!)  These need to be kept refrigerated but allow them to sit at room temperature for about 15 minutes before eating...just so the chill is off and the pastry isn't as cold.

Cream Cheese Squares

Pastry:

1 1/4 cups all-purpose flour

1/4 teaspoon salt

2 teaspoons sugar

8 tablespoons unsalted butter, cut into pieces 

1/4 cup sour cream

2 teaspoons fresh lemon juice

1/4 cup ice water

Filling:

1 1/2 packages (8 oz. each) cream cheese, softened

1 teaspoon vanilla

1 egg, slightly beaten

1/2 cup sugar

Topping:

1 tablespoon cinnamon

2 tablespoons sugar

Make the pastry:  In a bowl, combine the flour, salt and sugar.   Add the butter to the flour mixture and, using a pastry blender, cut it in until the mixture resembles coarse meal.  Make a well in the center.  In a small bowl, whisk together the sour cream, lemon juice and water and add this mixture to the well.  With your fingertips, mix in the liquid until large lumps form. Pat the lumps into a ball; do not overwork the dough.  Cover with plastic wrap and refrigerate for 30 minutes.

Make the filling:  Beat cream cheese, vanilla, egg and 1/2 cup sugar with electric mixer on medium speed until blended.  Set aside.

Preheat oven to 350 degrees.  Remove dough from refrigerator and cut in half.  On a floured work surface, roll out half the dough into a 9-inch square.  Transfer to a buttered 9-inch square baking dish.  (Roll the pastry over the rolling pin and then unroll it over the baking dish.  Press into place.) 

Spread filling onto the crust.  Roll out remaining dough into a 9-inch square and place on top of cream cheese mixture to form the top crust.  Combine remaining sugar and cinnamon in small bowl and sprinkle over the top crust, as much or as little as you like. 

Bake for 30 to 35 minutes or until golden brown.  Let cool completely before cutting into squares.  Makes 16 squares. 

"If you want to be happy, be."  ~Leo Tolstoy

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One year ago:  Cheddar and Green Onion Muffins

Two years ago:  Pannekuchen and Sugared Bacon