Food Friday – March 2017 King Arthur Flour Bakealong Challenge: Butterflake Herb Loaf

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from Tracey G

This was a fun recipe this week – and the joy of it being the King Arthur Flour Bakealong Challenge recipe this month, is that it is one “style” I honestly don’t think I would have tried on my own volition! I would have written it off as too much work – and it’s not! It was actually fun work, lol. This is the Butterflake Herb Loaf recipe, and it’s wonderful! Not only was it easy, it’s so customizable as well!!

Harry declared that is the bread I should make whenever we have spaghetti/pasta night instead of any other kind of garlic bread – homemade or not! LOL! To please the palates around here, I chose a few of the butter seasonings listed and modified one out of necessity. I chose to just use the salt, basil and fresh garlic. I grated the garlic on my larger-holed Microplane Grater, instead of mincing it as the recipe directs and it worked wonderfully. The ingredient I “modified” was the cayenne pepper. Somehow, someway, I discovered I was out of the stuff! That never happens! So, being in a pinch, I decided to add a few drops of Frank’s RedHot hot sauce – it added such a wonderful flavor, I will do that again next time I make it on purpose!

In this recipe you make your dough, after it is all done rising the first time, you divide it, then you roll it out and cut into circles. I didn’t have a 3.5″- 4″ cutter, so I did as they suggested and used a canning jar lid ring, worked like a charm! I cut out all my circles, spread with the seasoned butter, folded in half and lined them up in the pan. And then you repeat for the second half of the dough in another pan. Rise again. I will note here that it was a slow riser for me, it took the full 90 minutes, and then some, to get where it was supposed to be – on both the first and second risings. Once it was ready to bake, after rising in the pan, into the oven it went. And wow, did it smell yummy while it was baking! Not to mention, the recipe walk-through really helped see it was pretty darn easy to do!

Of course, after they were baked, the first loaf didn’t last long – that’s why I’m glad this recipe made 2, one to eat right away and one to photograph THEN eat! Kris and I have already started discussing some variations we’d like to try with this super versatile recipe. The Butterflake Herb Loaf is a certain keeper!

 

 

from Kris B.

As Tracey said, this month’s King Arthur Bakealong Challenge was a fun recipe to make and even more fun to eat!  When you first read the procedure for making the Butterflake Herb Loaf, it may sound a bit burdensome, but once you get going with it, the recipe is super simple.

This is a great bread to accompany almost any meal.  I have to admit that the loaves at my house never made it to mealtime.  They became an afternoon snack and then a midnight snack.  I did make the filling exactly as the recipe called for except that I omitted the caraway seeds.  Here in Texas, we always have cayenne pepper.  🙂  It is not something that I would have thought to add to a recipe like this, but it gave the bread the tiniest little kick, which we hot sauce and jalapeño-loving Texans like!  I will say that I did not add enough of the filling to my bread rounds as I went because I had more than I think I should have after my pans of bread were done.  So, when the bread came out of the oven, I brushed the tops of the loaves with the remaining butter and herb filling.  All I can say is yum!

There is something about bread though…it is often times hard to photograph.  It falls into that “brown food” category that Tracey and I joke about all te time!  Bread tastes so good, but often doesn’t look equally as good in photos.  Yes, you can add a little pop of color to the photo by using a colorful placemat or serving piece, but you have to be careful that the eye is not so pulled to the color that it upstages your tasty brown bread.  Something to think about when photographing any kind of food…remember that no matter how pretty your dishes and linens may be, the food is the subject of your photo!

Butterflake Herb Loaf recipe

Recipe walk-through

King Arthur Bakealong Challenge

 

 

Tuesday in Texas – What’s Your Style?

What’s your style?

This is an easy question for me to answer regarding my clothing. I like comfy and casual, loose-fitting, not faddish or trendy. My preferred daily attire of jeans and a t-shirt, flannel shirt, or sweatshirt and tennis shoes or Birkenstocks has not changed much in the last forty years. The sizes have just gotten a little bigger.

As far as food, my style is definitely home cooking with a little comfort food. I don’t like “fussy” foods. I don’t want to have to use fancy names, ingredients, or kitchen tools.

My style of music composition is easy to categorize as well – minimalism with a hint of neo-classicism.

Our home reflects the same stylistic elements as my clothing and food – simple, casual, and comfortable. I don’t like fussy here either. There will always be an Afghan (aka dog blanket) on the couch. You can put your feet up on whatever you can find to put them on. Hot coffee is always ready in the coffee pot and iced tea in the fridge. And, you are always welcome…as long as you are not expecting a fussy environment! We live here and have no housekeeper so there is usually a dish or two in the sink, books and newspapers laying around, and very likely a stray glob of dog hair on the floor somewhere. Call it our style.

However, when it comes to photography, I have not figured out my style. Yes, there are certain subjects that I like to photograph, but every other photographer shoots them as well, so it is not a fondness or talent for a certain subject that speaks to my style. I often include quotes on my photos, but I’m not sure that that is a stylistic element. Many others do that as well, I have no particular “look” to which I am drawn. My daily shots simply reflect my daily moods; therefore, their look is all over the place as my moods are equally all over the place. Lol!

I have fretted for a long time over the fact that my photography does not have a look that is unique to me. Recently though, I had an epiphany. There are several photographers whose work I see regularly and who have a personal style, one that is easily recognizable. I have seen so many of their photos done the same way over and over and over again that I now find them boring, uninspired, and lacking creativity. I shocked myself with this realization. Maybe I’m glad that I never discovered a style!

So what then is style when it comes to photography? Is having an always identifiable look to one”s work a positive or negative thing? Is it OK to be all over the place in your choice of subjects and mood? Does it really matter how my personal style is described by me or anyone else? Do I still want or need a personal style?

Maybe the best I can do is make people ask, “I wonder what the lady in the jeans and t-shirt is photographing today?”

What’s your style?

Food Friday – Luck O’ The Irish: Cake and Bread

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from Tracey G.

This week, as we’re approaching St. Patrick’s Day next Friday, we thought we’d do a couple recipes with a bit of Irish “flavor” either figuratively or literally, lol. I saw this Chocolate Stout Cake and knew, instantly, that I had to make it! And after reading the Chocolate Stout Cake Walk-Through, any from-scratch cake-making doubts I had were gone.

Maybe it’s that 13% Irish DNA match in me (that I never knew existed!), but I love Guinness, and I always have – it’s my favorite stout, and probably my favorite beer as well. (But, I must say it’s tied with Sam Adams Cherry Wheat, another favorite!) So, what could be better than making a chocolate cake where a main ingredient is stout? Nothing I say, I love stout and I love cake, let’s put them together! And as if one needs one, it’s a great reason to pick up some Guinness for the fridge…

The recipe was really easy to do, even though I had to do mine in parts, lol. I made the cake one day, and then frosted it the next. And it didn’t hurt a thing, it all turned out beautifully in the “end”.

The original recipe makes a HUGE cake, very tall etc. But after reading all the way through and on to the “Tips From Our Bakers” that’s included at the tail end of the recipe, I discovered a smaller version. It gives you amounts to scale back the cake and that’s what I did – and it’s still a big beautiful cake!

With the scaled down version all the steps and whatnot, are the same – just in less quantities. The butter gets melted into the beer, and the cocoa powder gets added to that mixture. I did use regular cocoa powder as it was all I had on hand for the project, and it’s still lovely and tasty. While that mixture is coming to room temperature, you beat the eggs with the sour cream together. In another bowl you whisk the flour, sugar, baking powder and salt. Once the stout/cocoa powder/butter combination has cooled, you mix that into the sour cream/egg mixture. Then, you add in the flour mixture.

When your batter is mixed, you divide it amongst your pans. I used two 8-inch round pans, as again, that’s all I had. I does call for 9-inch rounds though, so I had some extra batter left over that I made 6 cupcakes out of! Always fun when that happens, lol.

The frosting is a ganache – simply it’s hot, heavy cream poured over chopped chocolate and mixed until the chocolate is melted and smooth. I used  bittersweet chocolate chips for this, as again, that’s all I had on hand, and it worked wonderfully. I did have to microwave my mixture a couple of times at lower power to “warm” it up, as it was chilly in the house and even the hot cream didn’t stay hot long enough to melt all the chips.  Then, after you get it stirred smooth, you refrigerate it for about 2 hours, stirring occasionally and checking the thickness. You want it to cool/chill enough to be spreadable as a frosting. Once it reaches spreading consistency, you put about 2/3 cup on your first layer, smooth it out and top with your second layer (or second layer, then more ganache, then 3rd if you used 8-inch pans etc). After you’ve done that, with the rest of the ganache you frost the top and sides. The ganache was super easy to work with, very forgiving and easy to make look pretty! I’ve never used it in this capacity, usually I make my chocolate truffle centers out of it.

The cake is rich and moist, so for me, a small sliver went a LONG way for serving! I loved it, and I know Jeremy did too as he had TWO pieces – the regular kind of size piece of cake! This recipe will  most certainly have a spot in “the book”, it’s a great dessert/cake and for me something even better – a scratch cake that turned out as it was supposed to! I have a long track record for failed from-scratch cakes – thank you King Arthur Flour for helping me look like I know what I’m doing!

Chocolate Stout Cake

Chocolate Stout Cake Flourish Walk-Through

 

from Kris B.

I am still reeling from the crazy roller coaster of a week that we have had with our sick elderly black lab.  He is doing well thanks to lots of veterinarians and techs who cared for him during his five-day hospitalization.  I have to say that this week I would much rather be eating Tracey’s Choco;ate Stout Cake and drinking a Guinness or two than cooking something of my own, but that would be a little irresponsible, so I opted to try a very simple recipe for Irish Soda Bread…easy and for me, bread is the perfect comfort food.

Because the rising agent in this bread is baking soda, Irish Soda Bread requires no rise time.  The dry ingredients are mixed together in one bowl, the wet in another.  They are the combined, kneaded a little, and then the dough is shaped into a flat round and placed in a nine-inch cake pan to bake.

Traditional Irish Soda Bread consists of only a coarsely ground whole wheat flour, baking soda, salt, and buttermilk.  There are many “Americanized” recipes that use white flour and add sugar and raisins making it more cake-like than bread.  This particular recipe splits the difference between the two.  It does use currants, which gives the bread a hint of sweetness.  This recipe also calls for a bit of bread flour to be mixed with the whole wheat flour, an egg, and butter, ingredients that are not called for in an authentic Irish Soda Bread recipe.

This recipe for Irish Soda Bread is dense, but not too dense and sweet but not too sweet.  Served warm with a pat of butter, it made a hearty afternoon snack.  Reheated for 20 seconds or so in the microwave and then spread with a little butter and some apple butter or orange marmalade, it becomes a nice breakfast bread.

The only small issue that I had with making this Irish Soda Bread was with the baking time.  The recipe calls for the bread to bake for 45-55 minutes at 400 degrees.  Though my oven normally requires things to cook toward the maximum end of specified cook times, for some reason I set the timer for 45 minutes.  It was a good thing.  Even before the timer went off, the top of the bread was starting to get overdone.  I was baking on the middle rack.  Next time I make this recipe, and I will make it again, I will drop the rack and see if that fixes my problem.

This is a great recipe if you want to add a little touch of Irish to your life!

Irish Soda Bread recipe

Tuesday in Texas – Photograph It All

I have mentioned before that I have been a journaler for most of my adult life.  Over that time these journals have run the gamut of being trivial daily diaries to poetry to pages that hold my deepest secrets and desires.  The thing that was missing from my journals for most of those years, however, was any entries about the bad times, the sad times, the hard times, the ugly times in my life.  Those aspects of my life were marked simply by the absence of any writing.

When I started taking a photo a day as an extension of my journaling process, I was not able to avoid documenting those not so good days.  When you commit to taking a photo every single day and you want that photo to be an authentic and honest depiction of your life on that day, you will inevitably end up with some photos that are not pretty and may be difficult to take.  From my perspective five years in to a photo a day, I say, “Do it anyway!”

The first time that I was really tasked with taking that difficult photo was the day of my dad’s burial.  I was a year and a half into my photo a day project.  I had become comfortable with carrying my camera with me almost every place that I went.  So I picked it up that morning.  For probably the first time in my life, I honestly did not care what anyone thought about the fact that I was taking photos.

Technically there is probably lots wrong with this image, but I can’t see those things.  What I see is a photo that was taken on the most difficult day of my life and the one photo that I am most grateful to have taken.

Since that wet and cold day in October of 2014, I have not shied away from the difficult photos, though none have been as hard is this one was.  I also have become much better about writing about the not so pretty times.  With maturity comes the realization that the tough days in life make us appreciate the joy-filled days so much more!  With experience we learn to take nothing for granted.  And that is truly a gift.

i hit one of those ugly patches in life last week and it has carried into this week.  I was miserably sick for several days.  It would have been easiest to not take any photos at all, but I didn’t want to break a 1500 day streak.  I have grown to a place where I am perfectly ok with my photos not being “good” as long as they are authentic.  It doesn’t get much more real than this!  I literally rolled over in bed, grabbed my phone, and snapped this.  Done!  Sadly, this was my day!

This sums up where I was after five days of this fever.

About the time I started feeling better, our 12 1/2 year-old lab was hospitalized with pneumonia.  It makes me sad to see him sick.  I don’t like seeing him feeling badly.  But yet again, I pulled out my camera.

And I have documented each day of his hospitalization.

Some day I will be able to look back on this series of photos and take comfort in knowing that we did everything that we possibly could to take care of our boy.

You may not be able to look at the photos of your difficult times immediately.  They may need to reside safely hidden on your hard drive for some time before you are ready to look at them.  I feel confident saying, however, that one day you will be glad to have the photos that depict the harder side of life rather than leaving big holes in your story.

Photograph it all!

Mix It Up Friday – February

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Happy Birthday, Tracey!

from Tracey G

YAY – IT’S MIX WEEK!! I love mix week as much as I love Bakealong week, lol. I guess they both provide me with a couple things I love to do – play with a mix and make something from scratch, and by doing so with either, I’m usually trying something I’ve not had before or not made myself before. Either way, it’s fun stuff!

This week I chose the King Arthur Flour mix for Malted Milk Chocolate Cupcakes + Frosting Mix.

I chose it because yesterday was Harry’s birthday, and today is mine, so I thought cake/cupcakes would be appropriate for celebrating! This particular mix is only available at Target according to the King Arthur Flour website. And that’s exactly where I bought this one! I didn’t know at the time of purchase though, that that was the case. And I’m probably in the minority when to it comes to having a challenge regarding the availability of a Target store, lol – my closest one is about 2 hours away! So, hopefully you will have a much easier time getting a box or two!! Next time I may pick up a few because this box made only 6 cupcakes – which actually was a good amount, but there may be a time when I’ll need a few more than 6 and extra package or two might come in handy!!

This was a super easy mix to prepare, and it turned out well despite the fact I totally messed up the mixing directions! I didn’t realize the error of my ways until after I had dumped everything into the mixer bowl… I was just trucking along, gathering and adding as I would with any other cake mix, and I was about to flip on the mixer on when I noticed that, uh oh, I did it all wrong, lol. If I recall correctly the directions were to mix the butter and the cake mix first, then add in the egg, then add in the milk. Well, I just added everything in and turned it on because at that point I couldn’t take them all back out, lol. But I have to say, despite that accident the cupcakes came out just fine. The icing was easy enough to mix up too – just mix it in with the butter and little bit of milk it calls for, adjusting milk amounts accordingly to get the consistency you’d like. It’s just that simple, lol.

The cake was yummy and the frosting was equally yummy. I must say I absolutely loved the frosting, it had a really great malted milk ball taste. I am a huge fan of malted milk ball candy Whoppers, and this really fit the bill for that sort of flavor!! This is a definitely-will-make-again mix!!

Malted Milk Chocolate Cupcake + Frosting Mix

King Arthur Flour Website

 

from Kris B

King Cakes are a tradition of carnival season, the time lasting from Epiphany (January 6th)  through Mardi Gras, Fat Tuesday, the day before Lent begins, which this year is next Wednesday, March 1.  The recipe for King Cakes has evolved over time as various countries and cultures have adopted the practice of celebrating Epiphany with a King Cake.

The King Cake tradition is thought to have been brought to New Orleans from France in 1870.   A King Cake is an oval-shaped bakery delicacy, crossed between a coffee cake and a French pastry… It’s decorated in royal colors of PURPLE which signifies “Justice,” GREEN for “Faith,” and GOLD for “Power.” These colors were chosen to resemble a jeweled crown honoring the Wise Men who visited the Christ Child on Epiphany. In the past such things as coins, beans, pecans, or peas were also hidden in each King Cake.  Today, a tiny plastic baby is the common prize. At a party, the King Cake is sliced and served. Each person looks to see if their piece contains the “baby.” If so, then that person is named “King” for a day and bound by custom to host the next party and provide the King Cake.

When my girls were little, they would always be the “lucky” one to find the prize in their slice of cake.  That meant that I was the “unlucky” mom who had to make the cake for the next year’s celebration.  There was a rule in our church that the same person would not be responsible for the cake two year’s in a row.  That meant the same kid could not “win” two consecutive years.  That did not take into account two kids and one mother!  I think I made King Cakes three or four years in a row!  Well…that’s not exactly true.  I’m certain that at least a couple of those years, I bought the cakes from a local bakery.  I wish the King Arthur Flour King Cake Kit had been there for me back then!

Notice that this is called the King Cake Kit.  The fact that it is a kit seems to mean that it requires a little more from us than does a mix.  The King Cake is constructed in three parts – the dough, the filling, and the glaze and sugar.  The dough requires only the addition of yeast, a stick of butter and water.  Because this is a yeast dough, it does have two rise periods.  The first is 30 minutes and occurs before the filling is added.  Where I was caught a little off guard with this kit was with the filling.  The filling for King Cakes is one of those things that is diverse and flexible, everything from cinnamon sugra to fruit and nuts.  The King Arthur King Cake Kit uses an almond paste filling.  The can of almond paste is included in the kit, but the instructions call for it to be mixed with butter, almond extract, sugar (none of which are included), and 2 cups of soft white fresh bread crumbs.  This ingredient brought me to a screeching halt late one night when I thought I would get a little ahead of the game – bake late at night and photograph early in the morning.  We don’t eat white bread unless it is homemade and there was none of that in the house at this point.  Fortunately, I had read through the complete instructions before starting so put off the baking until morning after a trip to the grocery store.  (I wasn’t going to bake bread just for some bread crumb!  Call me lazy.)  Once I got the bread and made the bread crumbs, the King Cake went together easily.

The dough is rolled into a rectangle, the filling layered on top and then it is rolled like you would do when making cinnamon rolls.  The rolled “log” is placed on a baking sheet and then formed into a circle by pinching the ends together.  A circle is the traditional shape for a King Cake.  The cake then rises again before it bakes.

Once baked, the instructions call for the cake to cool for an hour before adding the glaze, which is provided as a dry mix that requires the addition of 2 TBS of either milk, half and half, or heavy cream.  After the cake is glazed and while the glaze is still sticky, the traditional purple, green, and gold sugars (included in the kit) are sprinkled on top of the glaze in alternating stripes around the entire cake.

NOTE: The King Cake should be placed on the intended serving plate before the glaze and sugar are added.   This encouraged me to be neat when I was adding the glaze and sprinkling the sugar.  Just know that you may not end up with a drip-free, crumb-free, or stray sugar granule-free serving plate! 🙂

This kit, and most commercial bakeries making King Cakes, do not include the traditional plastic baby or trinket in their cakes.  There are legal issues in that these small figures pose a choking hazard and also can be hard on the teeth when stumbled upon unexpectedly.  I know that the last time one of my girls got the piece of cake with “the baby,” it was a green Skittle, a safe for swallowing and for your teeth alternative.  To this day, we laugh about the King Cake with the alien baby Jesus…perhaps a little sacrilegious, but a fun memory nonetheless.

Sadly, because the King Cake Kit is seasonal, it is no longer available on the King Arthur Flour website.  Sorry!  If, however, you feel the need to make a King Cake between now and the start of Lent next Wednesday, here is a link to a scratch King Cake recipe from the King Arthur Flour website.

 

Tuesday in Texas – Thoughts On Friendship

The political climate in the U.S. appears to be creating division rather than union; I hear at least once a day, “I have had to unfriend another person on Facebook.” In light of this, I have found myself examining closely what I think friendship means, the rights and responsibilities of both being a friend and calling another person a friend. As with most things in life, friendship, what it is and what it means, is complicated!

I looked up the dictionary definition of friendship:

The state of being friends.”

Well, that was helpful…not! What happened to the rule about not using the word or any form of the word in the definition of a word??? I would have failed many fourth grade spelling tests with definitions like this one!

This led me to look up the definition of friends:

a person whom one knows and with whom one has a bond of mutual affection, typically exclusive of sexual or family relations.”

Am I any closer to knowing exactly what a friend is? I am hung up on the “mutual affection” part. If we each like the other equally then we are friends. But, if I like you less than you like me, we are not friends because we do not share a “mutual affection” for one another?  Hmmm…maybe I don’t understand what is meant by “mutual affection.”

Mutual“held in common by two or more parties.”

Affection “a gentle feeling of fondness or liking.”

Fondness “affection or liking for someone or something.”

Liking“a feeling of regard or fondness.”

Regard“Attention to or concern for something.”

Let’s just say that the dictionary was of no use in helping me to define in concrete terms what a friend really is. The best that I can discern here is that a friendship exists as long as the feelings between the two persons are equal. If we only like one another a little, and it is equally a little, we can be friends.

To me, this sounds more like an acquaintance.

Acquaintance “a person one knows slightly, but who is not a close friend.”

I almost thought that I had this all figured out. An acquaintance is just someone you know slightly, but for whom you have no mutual gentle feeling of fondness. And then the definition had to use the qualifier “close” friend. I just want to know how to define friend. Don’t complicate the issue with close friend!

After spending a few minutes laughing about my useless travels through the dictionary, my thoughts became a little more serious. Though friendship is a noun, it is hard to define it as such. When I was a child, I was taught that a noun was a person, place or thing. That definition has been expanded to also include an action or an idea. Ah! Now we are getting somewhere. An action or an idea…
Friendship is one of those…but which one?

I started to jot down my personal ideas about friendship.

  • Always be there, in the good times, in bad times, and in the in between times.
  • Don’t be afraid to speak the truth or to hear the truth.
  • Be loyal in words and actions.
  • Laugh, cry, laugh, cry, and then laugh and cry some more.
  • Celebrate each other’s wins and losses as if they are your own.
  • Honor both your similarities and your differences.
  • Create a safe place for vulnerabilities.
  • Be a positive mirror for one another.
  • Don’t let the little things tear you apart, or the big things be the not things that    keep you together.
  • Share at least a little bit of joy with each other as often as possible.

Be. Don’t be. Laugh. Cry. Celebrate. Honor. Create. Share.

Friendship is definitely and action! At least in as much as I understand it.

I would not be writing this post, at least not here as a Tuesday in Texas post on Sifted Together, if Tracey and I had not become friends, sharing a friendship that has given me the insight to create the above list of what I believe friendship to be. We have laughed and cried over big things and over little things, during good times and during not so good times. We have shared the thrill of success and the agony of defeat. Some days the agony of defeat has come in the form of recipes and photos that just didn’t work. Such moments have elicited both laughter and tears from both of us, often simultaneously. Lol! In the end, I’m fairly certain that we have laughed way more than we have cried, though. We are brutally honest with one another. It’s a fact; sometimes that brown food just does not look good no matter how pretty the plate on which you place it. And sometimes the photo that you think is terrible is really pretty good!

During the early part of this month when Tracey was so sick, I kept things going here on the blog. And last week, after she was feeling a little better, she gave me a break and handled Friday’s post so that I could enjoy time with a friend who was visiting from out of town. Neither of us had to ask for help or worry about ill feelings. We both knew what the other needed…and those needs were met with sincere words and loyal actions. That’s what friends do for each other. It’s as simple as that.

We might even qualify as close friends, but that’s a whole other discussion for another time.?

During my excursion through dictionaries, the best definition that I found for friend is from The Urban Dictionary:

…people who are aware of how retarded you are and still manage to be seen in public with you, people who make you laugh till you pee your pants, people who cry for you when one of your special items disappears. When you don’t have enough money to get an ice cream, they chip in. Friends are people who know all of your internet passwords. Friends would never make you cry just to be mean.

Well, you can skip the money for ice cream, but coffee…if there’s not enough money for coffee, you bet there’s some chipping in going on!

Monday In Michigan – Birthday Crazy Week!

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Well, the Crazy Week has arrived, and it doesn’t care if you’re healthy or not, it just plows forward, lol. And for me, this Crazy Week is all about Harry’s birthday, with my birthday thrown in for good measure! All kinds of deadlines to work with this week, and having been sick for 2+ weeks has put me smack dab behind the eight-ball!

I would like to get my “work” deadlines met before their due date of this Friday – a.k.a. my birthday. I’d like that day to be a do-what-I-want kind of day. Be it something, or nothing – but definitely my choice! Then there’s the deadline to meet of getting Harry’s school birthday treats made, decorated and transported by and on Thursday – which is his birthday, lol. Of course he wants cupcakes this year, which would have been fine had I not been knocked out of the game for a couple weeks, it’s put everything in and on this week, and I’m trying to avoid the drowning feeling. I tried convincing him cookies would be the way to go (fast and easy and easy to get there!), but he sounded really disappointed at that idea, so, cupcakes it is. *sigh*

In all of this I also need to get the store to buy one of his gifts, thank goodness for online-shopping as that did the bulk of it – just a couple things to pick up. But I also get the “fun” of getting to renew my driver’s license this year, and I am out of the “renew by mail” option, darn it! I have to actually go in to the Secretary of State, lol. On the bright side, it’s a chance for a new photo, I’ve had the one I have now since Harry was born – and I mean literally since he was born. I was in the hospital on my birthday that year, since he came the day before, so, as soon as I was able, I headed to get it renewed and I’ve always hated the photo, lol. Definitely the “New Mom” look!!

It’s just a nutty week. It’s always hectic, but this year it’s extra hectic – I never realized how missing out on a couple of weeks of productivity could really throw a monkey wrench into this stuff. Definitely a ripple-effect going on because of it!!

But, if I play my cards right, keep my nose to the grindstone, I can knock all this stuff out and have my Free Birthday Day on Friday…I think I can….I think I can…. Maybe I should plan next year NOW…..

Food Friday – February King Arthur Flour Bakealong Challenge: Dark Chocolate Eclairs

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Hello all! I am flying solo this week for our Bakealong Challenge/Food Friday. Kris has out-of-town company visiting and had a hectic week schedule to boot, so since I owe her bigtime for helping me out while I was down with strep-throat, I totally wanted to help her out and make her life easier this week and give her a break! She deserves it and deserves to have fun with her visitor! Thank you again Kris, you saved my behind the past couple weeks! Love you my friend!!! 

 

This week it’s the King Arthur Flour February Bakealong Challenge recipe! I know I have said this more times than I can count, but I truly do enjoy these challenges. And I say that because most of the time they truly are a challenge, getting me to make something I never have, plus things I’d never even thought to make! This month’s, the Dark Chocolate Eclairs are one such never-thought-to-make recipe. They were always something bought in the bakery – certainly not something I myself could make! Well, I am here to tell you that it is a VERY doable. I was so proud of myself for creating these little lovelies in my very own kitchen. The Dark Chocolate Eclairs Bakealong Walk-Through on KAF blog, makes it even easier to follow along!

The ingredients were simple, even if I had stuck with the original ones called for in the recipe, lol. I’d read a few of the reviews for this Challenge, and one stuck in my head that thought the filling was too bitter, so it was suggested to try using semi-sweet chocolate instead of the unsweetened chocolate. That’s what I did, and I just used the semi-sweet chocolate chips I had in my pantry. I also used my own Hershey’s Cocoa Powder I had, not the Dutch Processed – I am just recovering from being sick for 2 weeks with strep, and wanted to make it as simple on myself as I could! The only things that I had to purchase special for this recipe, were a couple of items I don’t always have around – whole milk and heavy cream. The whole milk is for the chocolate cream filling and the heavy cream is for the ganache – the chocolate glaze coating. Everything else, was on hand –  eggs, butter, flour, water, cornstarch, regular cocoa powder, light corn syrup and granulated sugar.

I did mine in stages as well (I’d read through the walk-through blog post for this and it’s stated it works well that way if you need it to!) – and this recipe is a champ for that sort of thing! I made the eclair shells and the pastry cream one day, then the day I was going to photograph them, I put them together and made the glaze. Let me just say that photographing them was harder than making them! LOL!

I had never made a pastry cream (in this case I kept thinking of it as homemade pudding, because that’s what it tasted like every time I had to taste, for quality control purposes you know, lol) and it was much easier than I thought! The eclair pastry I’d had experience with as it’s a pate a choux and that’s what we made as part of the Kringle in the December 2016 recipe challenge! I actually got to use a skill/technique again, and I felt pretty confident! I used a pastry bag with no tip, just a cut end, to pipe the eclair pastry batter/dough, and they even recommend using an ordinary ziptop bag with a hole cut in the corner – it was easy peasy either way! I also piped in my chocolate cream filling with a 1M Wilton tip for prettiness AND easiness. You could use the ziptop bag thing again for that, or spoon it in etc. For me, it was less-messy and faster to pipe it in, and the bonus effect of it being pretty, lol.

The glaze was very simple to make and a recipe/technique I was very familiar with, a simple ganache. I use ganache to make my homemade chocolate truffles, so it’s definitely something I’m really used to making, and honestly, even if it was the first time I’d ever made it, it’s a very simple thing to do! I drizzled my glaze on top of my put-together eclairs, just because I wanted to, lol. It was purely and personal choice, you can dip the cut tops in the glaze if you like.

All in all, this recipe was a lot of fun to make and I feel like I added another skill to my repertoire – I CAN make eclairs! Yay me!! And you can too!! Seriously! It does make a lot of shells, so I am going to make a 1/2 batch of the Vanilla Pastry Cream to use them up, I do have some chocolate left as well, but I really want to try my hand at the regular pastry cream – if I can nail that, I’ll never have to buy custard-filled-anything again, I can just make my own! LOL!!

Tuesday In Texas – The Power of One

Why is it that most of us give negativity so much more power in our lives than we are willing to give positivity, especially when that negativity is directed at us personally?  I am guilty of this.  I may encounter many friendly, cheerful  and authentic people in my day, but if there is just one grouchy, rude, mean person that crosses my path, they are the one that impacts my perception of my entire day.  One negative comment directed at me completely overshadows any and all positve remarks. Suddenly what was a “sunny” day becomes cloudy.  Warmth, brightness, and hopefulness are quickly displaced by darkness, cold, and gloom.  I often ask myself why I let one negative person have so much power over me.  Why do I let one person ruin all of the positive interactions and emotions that I had in a day?

I need to remember this quote by H. Jackson Brown, Jr.

Protect your enthusiasm from the negativity of others.

I’m not talking about running from a friend in need, shielding myself from those who are having a tough time and need a shoulder to cry on, a hand to hold, or an ear to listen.  I’m talking about those people who thrive on creating drama, hurt, and sometimes even outright chaos in groups and relationships of which they are a part.  I’m talking about those people who only feel good about themselves when they have belittled someone else.  Intellectually I know why people behave in this way, but in my heart, I will never ever understand.

My wish for all of us is that we all will be surrounded by sunny days and love all the time.  Knowing full well that this is unrealistic, that gray days are inevitable and perhaps even necessary, I hope that we can keep our minds and hearts on the beauty of those sunny days.  One or two dark gray days do not make for a dark and gray year, or a dark and gray month, or even a dark and gray week.

Protect your enthusiasm from the negativity of others.

I’ll end with this:

“If you were determined to get enjoyment out of every moment, you would learn to do whatever it took. What it takes is not listening to negative thoughts, yours or anyone else’s. Disregarding negative thoughts isn’t hiding our head in the sand, but simply not allowing the negative to clutter and influence over our experience of the present moment. The moment is never improved or helped by negativity, although we are programmed to think our negative thoughts, worries, and fears serve a useful function. When you really examine this idea, however, you see that negativity doesn’t serve. Focusing on negativity and fears doesn’t make anyone a better person, nor does doing that help us function better in the world. In fact, the truth is quite the opposite.”

 

 

Food Friday – His and Hers Valentine Treats

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Every parent has experienced that helpless feeling when a child is sick and there is really nothing you can do to make them feel better; you are left at the mercy of time and medication.  Who knew that that feeling is almost the same when your blogging buddy has been sick for going on two weeks!  Tracey has strep so is not baking this week.

Our plan was to share Valentine’s Day treats chosen by our favorite Valentines for today’s.  Needless to say, Jeremy is not getting a Valentine treat today  Right now, despite the fact that according to the Care Bears “sharing is caring,” I’m thinking that he is hoping that Tracey does not share strep with him! 🙂  Hopefully she’ll be able to work her recipe into another post sometime before Valentine’s Day 2018!

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My husband’s one major shortfall is that he does not like chocolate if any way, shaoe, or form, in baked goods.  No chocolate cake, no chocolate chip cookies, no chocolate croissants.  He likes his “brownies” and his wife the same way…blonde. 🙂  As a Valentine’s Day treat, Weber asked me to make King Arthur Flour’s Crazy Blonde Brownies.  (The brownies and I only share the blonde part, not the crazy! :-))  I agreed to make these for him not because I love Blondies, but because I love him…a little more than I love chocolate.

This recipe seems a little odd both in its process and its ingredients, particularly, like with last week’s crumpet recipe,  the use of baking powder.  As I do most of the time when trying a new recipe, I followed the instructions exactly as written.  Though I was a little skeptical, I stayed the course.  I’m happy to say that the Crazy Blonde Brownie recipe actually works quite well.

The Crazy Blonde Brownies batter uses a mixture of whole wheat and all-purpose flour – heavier on the whole wheat.  This makes its consistency more like cookie dough rather than traditional brownie batter.  Once this basic very thick batter is mixed, you “personalize” it by adding your choice of nuts and chips.  I used pecans and Hersheys sea salt caramel chips.  Again, these were the recipient’s request.  I pressed the batter into the pan rather than pouring it.  That should tell you a lot about this batter’s consistency.  Still unsure if this recipe was going to work, I put the brownies in the oven for 35 minutes and hoped for the best.

I am pleased to report that the recipe worked perfectly and Mr. I Don’t Like Chocolate in My Baked Goods loved the Crazy Blonde Brownies.  I was happy to make them for him, but looking at a 9×13 pan of blonde brownies on the kitchen counter just made me want chocolate brownies.

So I made King Arthur’s Fudge Brownies.

These are these “real brownies” filled with “real” brownie chocolaty goodness, thanks to Double Dutch Dark cocoa and semi-sweet chocolate chips.  They also have espresso powder and two tablespoons of freshly brewed coffee.  I don’t care how delicious a blonde brownie recipe may be, there is no comparison between them brownies that contain chocolate and coffee!  The Fudge Brownie recipe is so easy, no unusual ingredients or techniques required. Just mix it up, bake, COOL, and eat!!!  These are very moist and gooey brownies.  They need to cool completely before cutting.  I actually put mine in the fridge to help them set.

Now I have a pan of blondies and a pan of decadent brownies in the kitchen…well minus a little of each that Weber and I sat down and enjoyed together.  If only the solution to all differences of opinion were so simple!

Bake something special for someone this week – a spouse or partner, a friend, a co-worker, a neighbor…or, be bold and bake for a stranger.  The world needs a little more kindness, especially right now.

Find a way to share some love!

Crazy Blonde Brownies

Fudge Brownies

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