Pots and Pins

Jeans Bars...

This is my last post of 2009 and it's a beaut - the perfect recipe to "go out" with.  It's loaded with calories but every single solitary one is needed and one bite will have you convinced of that (besides, I'm not counting calories until noon on the 1st so however many of these I eat today don't matter.)  Jeans Bars, as in, if you eat too many of these you will not be able to fit in your jeans.  I can attest to this.  When the Fashionista called me to rave about the bars she had tasted at a neighbor's party I was only slightly interested...we had just finished off the last of these bars from Pioneer Woman (and they are excellent) so I didn't see how the bar the Fashionista was going on and on about could be better - but, as usual, I was wrong. 

And in reality, these bars are not better, but equally as great...but they're different...I mean, who's ever heard of frosting a bar?  Let me back up a bit...the Fashionista said I should walk down the street to my neighbor Linda's home (Linda being the maker of the bars) and told me I should ask for a sample..."Ahh, hi, I heard you had some great tasting bars here last night at your party, are there any left and if so, could I have one?"  Nooooo, I wasn't going to go traipsing down the street to beg, I do have some dignity!  But not much, so I did the next best thing, I emailed Linda and begged for the recipe - it was a tad less humiliating.  Linda, was only too happy to oblige (THANKS LINDA!) and said this is an old family recipe that she has been making and eating for as long as she can remember.  This is one you'll want in your family cookbook, too...when these come out of the oven, nice, warm and smelling great - you have to wait until they cool completely...like 2 hours...it's pure agony.  Then you frost them with a thin layer of butter-cream frosting flavored with almond extract...it's enough to make your head swoon.  The Fashionista was spot on - these are worth raving about - and I shall never doubt her again! 

Jeans Bars - From my neighbor, Linda Tantillo

1/2 cup butter

1 cup flour

1/4 cup sugar

1 cup graham cracker crumbs

1/2 cup semi-sweet chocolate chips

1 teaspoon baking powder

1/4 teaspoon salt

1 can (14 oz.) sweetened condensed milk

Frosting:

1/2 cup butter, softened

1/2 teaspoon almond extract

pinch salt

3 teaspoons cream (I suppose you could use milk...if you have to!)

2 cups powdered sugar

Pre-heat oven to 350 degrees.  In a medium-size bowl combine flour and sugar with a whisk.  Cut in butter until mixture is crumbly.  Press into a 9x13-inch baking dish.  Bake for 10 minutes, remove from oven and let cool.  In the same bowl combine the graham cracker crumbs, chocolate chips, baking powder, salt and condensed milk.  Mix well.  Spread immediately over cooled crust.  Bake in 350 degree oven for 15 to 20 minutes or until a golden brown and set in the center.  Cool completely.  

Make frosting:  In the bowl of an electric mixer, combine all frosting ingredients and beat on low speed until combined, then turn speed to high and beat for 3 minutes.  When bars are completely cooled, cover top with frosting.  Cut into bars about 1-inch by 2-inches.  Makes about 30 to 36 bars, depending on how small you cut them. 

"May all your troubles last as long as your New Year's resolutions."  ~ Joey Adams

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One year ago:  On the 7th Day of Christmas...

Two years ago:  Bacon and Triple Cheese Quiche

Felted Flowers...

This is going to be very cruel of me...I'm going to show you a super easy and fun project - easy as in 5 minutes worth of time with adorable results...felted flowers that will make any coat, bag, sweater, shoe(!) look better! 

They are just fab, are they not?  I'm totally smitten with them - I've made just these 4 so far - in about 20 minutes...felted wool, snipped, rolled, and quickly stitched together by hand with a vintage button in the center...I've yet to glue the pins to the back - got to run to the craft store first!  Now comes the cruel part...I'm going to give you the link to the blog where you will not only find a ridiculously easy tutorial for these flowers, but you'll find many other wonderful things that you'll want to make...you'll spend precious time drooling over everything you see...as the year/decade ticks down to an end...you'll be spending those last few HOURS reading through every post of Betz White's Blog.   So you see, it IS cruel of me, but I just couldn't help it...you need to go to Betz' blog now and many hours from now, when you finally tear yourself away, I hope you can find it in your heart to forgive me.  

Croque Monsieur...

Let's face it - this is the ONLY week of the year when one can really eat - guilt-free.  If one hasn't gained the obligatory 5 (or 10) pounds yet, then this is the week to pack them on because we all know what's coming...January 1st...D-DAY...and that D stands for DIET.  So between now and Friday at NOON we are free to binge with abandon.  Noon-o-clock is when the fun and feasting comes to a screeching halt...we sleep in on the 1st due to the frolicking the night before - translation:  laying in bed watching the ball drop in NYC on TV...and when we arise  we're allowed one last feast...brunch - much like a death row prisoner being served his last meal.  So in the spirit of a binge or carbo-loading or stuffing one's face...this is the perfect pound adder...the be-all-end-all ham and cheese sandwich.

This delicious sandwich just recently appeared on my radar when we saw a movie where this sandwich had a cameo!  It looked interesting and the characters in the movie made it sound so good that when I got home I Googled it...and found several recipes, including one from Julia Child.  But I went with The Barefoot Contessa's recipe, because it was easier.  Gruyere cheese and slices of smoked Virginia ham nestled between toast covered with Dijon mustard and then...a rich, creamy cheese sauce is slathered on top and broiled until bubbly and slightly toasted...I'm here to tell you that this is what makes gaining weight worth while! 

Croque Monsieur - Adapted Slightly From The Barefoot Contessa, Ina Garten

2 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups hot milk

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

pinch nutmeg

12 ounces Gruyere cheese, grated (5 cups)

1/2 cup freshly grated Parmesan

16 slices white sandwhich bread, crusts removed (I left the crusts on)

Dijon mustard

8 ounces baked Virginia ham, sliced but not paper thin

Preheat the oven to 400 degrees. Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted (or use a toaster!)

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.  Makes 8 sandwiches.   

 "In three words I can sum up everything I've learned about life:  It goes on."  ~ Robert Frost 

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One year ago:  Cranberry Muffins With Brown Sugar-Almond Steusel

Two years ago:  Zezza's Spaghetti and a-Meat-a-Balls

Sticky Date Pudding...

I managed to clear a swath through the Christmas debris and found my desktop - making merry is really merry messing around here!  We had a wonderful Christmas - and by wonderful I mean the boy was happy with his lot...although he was not thrilled when he opened his first sport coat ever...said he'll never wear it and we should just take it back...I'm sure he'll get over it and it's not going back!  The mister was happy with his lot - Santa brought him an ipod...now he'll just have to wait until the boy can show him how it works as the mister and I have surpassed the age limit on knowing how to operate any new technical stuff. Santa was very good to me, too...he brought me a beautiful new watch!    Apparently Santa thinks I have a problem being on time and that a new watch will help me...what would help me with Santa's perceived time issue is having a cattle prod for the mister's backside!

 

 

 

 

Our Christmas Day festivities ended with Sticky Date Pudding...the perfect ending to an almost perfect day (Baby Max was not here so our Christmas was not perfect...although I did get to see him open his presents on my new webcam which sort of eased the pain.)  This is everything a special dessert should be...sweet, rich, gooey, with melt-in-the-mouth decadent flavor.  It is, by far, the most wonderful dessert I've had this holiday season...or any season for that matter.  When the Aussie stormed ashore many years ago, she was introduced to the women's organization in our church at an International Cooking Night.  She taunted us with her ANZAC Biscuits and Lamingtons; had our tongues wagging with her Pavlova but when she brought out her Sticky Date Pudding she had us all in the palm of her hand - we would have done anything, gone anywhere at her very command just to have another bite!  I've been making it ever since - but only on special occasions - and what could be more special than Christmas? 

(This dessert is also called Sticky Toffee Pudding, they are one in the same, and if my kids are around I always say it's Sticky Toffee Pudding because they would never eat anything called Date Pudding!)  First, the dates are soaked in strong coffee (the Aussie's original recipe calls for soaking them in water, which is all well and good but you'll get a richer, deeper flavor if you use coffee.)  and while they are baking they are reduced to nothing but pure sweetness - they become unrecognizable - there are no lumps, no big bits of dates - they just melt into a rich sinfulness and no one will ever know they were there!  That would be enough right there to make one's tongue fall out but then an amazing caramel sauce is poured on top and allowed to soak in...oh my...and when served, more sauce is poured on top...it's not the prettiest dessert by itself (you can dress it up with vanilla ice cream and holly leaves) but don't let that dissuade you, this one gets 5 dangs - it's dang, dang, dang, dang, dang good and was definitely worth the coma it induced.

Sticky Date Pudding - Adapted from The Aussie, Kareena Ball

1/2 cup strong coffee

1/2 cup hot water

1 carton (10 oz.) chopped, pitted dates

2 teaspoons baking soda

3/4 cup sugar

1/4 cup butter

2 eggs

3/4 cup flour

*1/2 teaspoon vanilla

Sauce:

1 cup brown sugar, packed

1/2 cup heavy cream

1/2 stick (1/4 cup) butter

*1/2 teaspoon vanilla

Vanilla ice cream for serving, optional, but highly recommended! Decorate with holly leaves and cinnamon candies, again optional but they are festive!

Preheat oven to 325 degrees.  Grease the bottom and sides of a 7x11-inch cake pan**.  In a small sauce-pan bring the coffee and dates to a boil over medium-high heat.  Remove from heat and add baking soda.  Mix well and set aside.  In the bowl of an electric mixer cream the butter and sugar.  Add eggs, one at a time, beating well after each addition.  Add flour but mix only until combined.  Stir in date mixture and add vanilla.  Pour into prepared pan.  Bake in the center of oven for 30 to 35 minutes, or until center is set and a wooden toothpick, when inserted in center, comes out clean.  (While pudding/cake is baking make the sauce so it will be ready to pour over the hot cake.)

To make the sauce:  In a small saucepan over high heat, combine brown sugar, cream and butter.  Bring to a boil, then reduce heat and simmer for 3 minutes.  Remove from heat and stir in vanilla.  When pudding is done, remove from the oven and pour a little of the sauce over the warm pudding, enough to lightly cover the top, then return to the oven for 2 to 3 minutes so the sauce soaks in and bubbles to a golden brown color.  Cut pudding into squares and pass the extra sauce separately.  Serve with whipped cream or ice cream if desired.  Serves 12 (this is very rich so the servings are cut into about 2 1/2-inch squares).

*Use a really good vanilla extract, whether it's real or imitation doesn't really matter.  What matters is that it smells and tastes like vanilla, not alcohol or medicine!

**This pudding can also be baked in individual portions by using a cupcake tin.  Thoroughly grease the cupcake tin and pour the batter 2/3's full.  Bake for 25 to 30 minutes.

My little friend Emily brought me a lovely Christmas ornament from China...feast your eyes on this: 

Why yes...that IS Chairman Mao!  Front and center on our Christmas tree!  Little Em thought we would love this - it came in a beautiful little box and it's glass, hand-painted on the inside!  Truly, you're jealous now, aren't you?!  Thank you Emily - we DO love it - it's proven to be quite the conversation piece!

Happy Holidays to You!

Merry Christmas Dear Friends!

Coconut-Lentil Soup...

I'm finally ready for Christmas - all the shopping is done, the gifts have been wrapped and mailed and there are enough presents under the tree to make the boy smile.  It will just be the 3 of us this year as the girl, SIL and Baby Max opted to spend Christmas in their home...so sad for me!  They want to have their "own traditions!"  Well excuse me, but TRADITION dictates that Christmas is to be spent at GRANDMA'S HOUSE!  I have no say, no power, no pull...I have nothing but illusions/delusions of a Christmas spent with the ENTIRE family...and so far they're working and I've been able to be quite merry but come tomorrow morning I dare say I might feel a bit blue.

Some foodie friends popped over for dinner and I served them this soup...I thought a nice helping of something savory and warm that didn't include fudge, caramels or cookies might be just what they needed.  And they loved this - and so did I.  It's full of heart-healthy fiber, a teensy bit of spice and a nice dose of sweetness from the coconut milk that is added right at the end.   This recipe makes enough for 12 and it reheats beautifully...making it the perfect pot of soup to serve after a long day of shopping at the mall.

Coconut-Lentil Soup - Adapted From Good Housekeeping Magazine

2 lbs. dried lentils, picked through and rinsed

2 cans (49.5 oz.) chicken broth

4 cups water

1 tablespoon vegetable oil

2 tablespoons cumin seeds

2 large shallots, thinly sliced

1 cup sweetened shredded coconut

2 large potatoes, washed, unpeeled and cut into 1/2-inch cubes

16 oz. (1 bag of the pre-washed stuff) baby spinach

1 can (13.5 oz.) coconut milk (do not use cream of coconut)

In a large stock pot combine lentils, broth, and water.  Heat to boiling on high heat.  Cover and reduce heat to medium-low and simmer for 20 minutes or until lentils are tender.  Meanwhile, in a large skillet, heat oil over medium-high heat until hot.  Add cumin seeds and cook for 15 to 30 seconds or until fragrant, stirring constantly.  Add shallots and coconut, cooking 3 minutes or until golden brown, stirring constantly.  Stir in potatoes and cook for 2 minutes.  Carefully pour potato mixture into the stock pot of lentils, stir to combine.  Cover and cook for 10 minutes or until potatoes are fork tender.  Stir in spinach and season with salt and pepper to taste.  Cook for 2 minutes until spinach is wilted.  Stir in coconut milk, cook until heated through.  Serves 12.

"Love is what's in the room with you at Christmas if you stop opening presents and listen." ~ Unknown

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One year ago:  Family Home Evening Christmas Party

Two years ago:  Mascarpone-Parmesan-Polenta Stuffed Tomatoes

Snowman Pillow...

It seems I have more to do today to get ready for Christmas than I did a week ago!  So I'm doing my best to finish up the last minute projects/baking...this little project has been on my list for a year, ever since I saw this picture on one of my favorite blogs, Lucy's Tales From Home.  I just loved her pillow/bed/lights and wrote myself a little note to make a snowman pillow...I found the note last week and decided it was time!  My pillow is made from faux fur with felt for the eyes and nose and wool trim...thanks for the inspiration Cindy!

He looks right at home in front of another snowman pillow made by my friend Jan, who also made those red and white embroidery blocks for me a while back - which I then sewed into my favorite Christmas quilt...well, one of them! 

I did the stitching by hand - so I could sit and watch a Christmas movie - but you could churn these out like a factory on a machine! 

The Gingerbread Man in 3 Acts...

Our annual Christmas party for the kids was last night (only families with little kids get invited and by the time the youngest is around 10 they are off the list!  Sad for them...but big kids have a tendency to not believe...)and it was by far the best one yet - in my humble opinion.  We went BIG this year and rented costumes...YES!  But not the entire costume - just the HEADS!  (We went big, not huge!)  And this year we had THREE scenery changes!!!  I know, I know - it boggles the mind!  The boy reprised his role as Prop Master and did an excellent job - stopping the play to walk in and remove the thumb tacks holding the beautifully painted scenery sheets - as in bed sheets...we spared no expense.  For you in Seattle we rented our costumes from The Emperor's New Clothes - they have a huge assortment and were delightful to work with; they are located in Woodinville.

 

Since I am a very small part of the production...I just read the story while the "actors" bring it to life...I am preoccupied so I never get to take pictures!  Above are the before shots...the first scenery sheet with the magical oven that the Gingerbread Man pops out of...the "brown and white cow" head and the "old muddy sow's" head...we also had a fox head, of sorts, that the mister was cajoled into wearing.  At first he wanted no part of this - he was just going to be the lighting guy as usual - holding one, or possibly two flashlights - it's very demanding!  But when he learned that the sly old fox eats the Gingerbread Man he was all for it!  Also above is a pic of the sweet/candy laden table - which the kids loved (to the horror of their parents!) and I always get such a kick out of seeing their eyes pop when they see everything!  

The above pic will give you some idea of the fun we had...everyone crammed into our family room sardine style...The Gingerbread Man taunting the Brown and White Cow and then taunting the Muddy Old Sow..."Run!  Run!  As fast as you can!  You can't catch me - I'm the Gingerbread Man!"  After our play Santa stopped by and passed out Gingerbread cookies to all the kids - he also serenaded them with a special song he wrote just for them!  It was such fun for the kids and one kid, in particular, had the most fun ever...and that would be me! 

 

Note to Self...Happy 57th Wedding Anniversary...

Two of the funniest, most kind, wonderful people on the planet just celebrated their 57th wedding anniversary -Mom and Dad, I love you so!  My brother Moe and Sister-in-law, Miss Ellie, were married on the same day and celebrated their 26th, I think...and it's not lost on me that they chose to be married on the same day as my parents so just the FOUR of them could celebrate together each year...very clever of my brother...he thinks this gives him most-favored-child-status...it does not.

 

While they were out celebrating, and 57 years is definitely worth celebrating, the mister and I were having our own celebration of sorts...we dined on take out Chinese food while we watched a Christmas movie on the Hallmark Channel.  The mister hates this type of entertainment but ever since his good friend Jack has been back in town, he has been coming home later than usual so I figured he needed a good dose of "Christmas syrup" as punishment.   

The boy scares me to pieces wearing his new Russian fur hat around the manse.  He bought it from some guy he works with who had a car load of them to sell...made the boy a "super deal"...and the boy fell for it!  But he loves it!  He would not stand still for a proper pic ...he wears it night and day - yes, it IS odd isn't it?!?  He's a right-regular-nut-job that one!

The girl had sinus surgery this week (with only a few days notice) and is doing well, or as well as can be expected...I feel terribly guilty that I didn't fly down to help with Baby Max but the SIL took the week off and has everything under control...call me Mommy Dearest but I just couldn't be in two places at once - I offered to have Max flown up here but that idea was rejected!    
 

The little chair pictured at left is Max's Christmas present from the mister and me...nothing but the finest Pleather for the little darling to lounge about in while watching Toy Story - he loves Buzz Light Year - of course we got him one of those, too...and just a few more things!  Seriously adorable.  Take a moment to feast.  That's what you call 20 pounds of Christmas Magic!

Beet and Carrot Salad...

This time of year one cannot take two steps without running into a piece of fudge or a bowl of caramels...and while both are certainly necessary to life, at some point, usually after blood sugar levels have reached all-time highs, it behooves one to eat a bit more prudently.  But by prudent I don't mean without flavor!  Heaven forbid!

 

Crispy, crunchy and fresh - this is a great salad.  You could even call this a Christmas Salad because it looks so festive on the table - and even if you think you'll hate it - you won't - it's that festive!  I had a version of this salad last week at the Joat's luncheon (Joat - Jack of All Trades).  It had me at first bite and I knew I wanted to make it when I got home.  I didn't know who brought the salad or exactly what was in it but after a quick on-line search I found dozens of recipes...I tried three of them...one called for ginger and poblano pepper flakes which I liked, but it was a bit hot!  Another called for Dijon mustard and hazelnut oil...it was strange and even the disposal had a hard time choking it down.  The third recipe called for rosemary, sage and thyme...and I really thought it would be the winner but alas, it tasted more like stuffing than salad.  So...after 3 attempts and learning a thing or two along the way, this is what I came up with.  It's very refreshing and mild and I've eaten it for lunch and dinner for three days...you might even call this a Penance Salad...eat caramel, repent, then eat Beet and Carrot Salad, which washes away all caloric sins.  Eat fudge, repent, then eat Beet and Carrot Salad...clean as a whistle!  This ones a keeper!   

Beet and Carrot Salad - Pots and Pins

3 raw beets, washed, peeled and shredded

6 raw carrots, washed, peeled and shredded

1 sweet onion, shredded

1/4 cup fresh basil leaves, finely chopped (or more if you really like basil)

1/3 cup Extra Virgin Olive Oil

 

4 tablespoons Balsamic vinegar

salt and pepper to taste

After shredding beets, carrots and onion, mix together in a large bowl.  Stir in basil leaves.  In a small bowl combine olive oil, vinegar, salt and pepper; mixing well to combine.  Pour over beet mixture and toss to coat.  Makes 8 servings.

"I have tried to know absolutely nothing about a great many things, and I have succeeded fairly well." ~ Robert Benchley