Saturday, December 16, 2017

Gingerbread Cookies and Snow


I made the gingerbread dough and turned it over to Ben and Genevieve, who fought over it and cut out cookies.  I helped Phoebe cut out a few cookies, too.  Genevieve was so excited to do these cookies, even though she doesn't like them all that much, because she says they are Christmas at our house.  I guess we have traditions now!



This year, I tweaked the recipe just slightly and they got so good!  Plus, the kids did the cookie decorating, too, and landed on a genius flavor combination.  Genevieve made a simple powdered sugar frosting for the cookies and sprinkled crushed candy canes on top. Pow! The spicy cookies plus the sweet frosting plus the sharp peppermint:  so delicious.



Gingerbread cookies and snow - so festive! The children even had a two-hour delay and sledding out of the snow, so they were thrilled.

Gingerbread Cookies - from Colonial Williamsburg, tweaked a bit by me
Stir together in large bowl:
3/4 cup white sugar
2 tsp. ground ginger
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 tsp. baking soda

Stir in:
1/2 cup melted butter
1/2 cup melted shortening
1/2 cup heavy cream (or evaporated milk)
1 cup blackstrap unsulfured molasses
3/4 tsp. vanilla extract
2-4 drops food-grade lemon essential oil (or 3/4 tsp. lemon extract)

Stir in 1 cup at a time, mixing after each cup:
2 cups whole wheat all-purpose flour
2 cups unbleached all-purpose flour

Dough should be stiff enough to handle and not too sticky - may add up to 1/2 cup of flour if needed.

Roll to 1/4" thickness on floured surface.  Cut into shapes. Place on silpat-lined baking sheets (or greased). Bake 375 for 10 minutes, just until top springs back when touched.

Sunday, December 10, 2017

Phoebe Rocks Her Vintage Sunday Coat and Bonnet

This coat and bonnet on our little Phoebe-bird is so perfect. Rebecca found the coat and bonnet and, wait for it, overall snowpants, while I was pregnant with Phoebe. I remember our delight over the style of the whole thing: the pleats, pearly buttons, blonde fur collar, the bonnet the bonnet the bonnet.

Phoebe was not yet named, was not yet known to be a blonde firecracker with charming manners, but this coat planted a vision in my mind of such a little girl.  And here she is.  I have no more words for how much I love her.





Friday, December 8, 2017

Little Mocha Oreo Cheesecakes

I used my husband's birthday to make little individual cheesecakes.  He does like cheesecake, but I'm not sure how he feels about Oreos.  I can tell you the children love Oreos, but I don't necessarily. However, these little cheesecakes turned out quite delicious.

My in-laws gave us a package of Oreos some time back, and I stuck it in the back of the pantry because why.  Because I don't buy Oreos, and I don't know how to just hand out Oreos to a hungry kid?  Because Oreos are boring?  But if I use Oreos as an ingredient, nay, as a crust for a little mini cheesecake?  Now that's more enticing.

When I was buying my two blocks of cream cheese at market, I mentioned to the friendly girl who tells me about her new puppy that I was planning to make these little cheesecakes.  She immediately remembered her mom making such cheesecakes, but mocha flavor.  I took note.


I can't even link to the recipe I used because I combined several traditional recipes after googling "individual Oreo cheesecakes."  And no way was I going to crush up Oreos and bake them with butter first to make a crust - people, please, I have a toddler who was thrilled to drop whole Oreos in the bottom of the muffin papers, taking bites occasionally while saying in her serious, sweet voice, "We are not eating dem - we are just putting dem in dere."



I divided the cheesecake batter in half.  To one half, I added a hefty teaspoon of instant decaf espresso powder.  To the other half, I added crushed Oreos.  Then I layered each batter on top of the Oreos in the muffin cups. Bake them, chill them, done.


Now I have a whole bag of little candy canes that my children picked off the ground at the park one night in somebody's terribly misbegotten idea of a fun holiday activity for children.  My children know me well enough to know they were never going to eat more than a few, but what in heaven's name do I do with all these boring, plastic-wrapped stupid candy canes? 

Thursday, December 7, 2017

More Aprons for the Shop

I kind of miss my Etsy shop and the random local events where I sewed and sewed and sewed to enjoy my deep love of patchwork and color.
But I honestly do not know how I would have time for that in this season of life.  I don't even feel like I have time for some basics (hello, almost-tidy but rather dirty house).  I am able to sew some fun things for my children, and I knit on the go, but jeepers, that's about it.

So when the museum store manager-friend asked if I could provide more aprons, I said yes because I love color and aprons.  It took me a while, but I got the aprons done just before Thanksgiving, in time for the holiday shopping rush, whew.


Previously, I had used the "Kitchen Gaiety" apron pattern of charming provenance, but I knew that in order to turn out aprons more quickly, I needed a simplified pattern.  I was pleased with this retro Simplicity pattern, with one caveat:  the small is quite small or else Genevieve, at 12, is the size of a small 1940s lady. 

Friday, December 1, 2017

Turkey Banh Mi

My aunt sent home some turkey from the Thanksgiving gathering we missed (and two turkey carcasses!  I made and canned stock, thanks Aunt Elena).  I saw this recipe for Turkey Banh Mi by Alison Ashton in the newspaper, and I suddenly knew where some turkey scraps were going.

You all, I love turkey sandwiches to begin with, but this sandwich is something amazing.  I didn't actually follow all Ashton's suggestions because I had a faint memory that the veggies on the sandwich were pickled, and doing some research landed me on the The Kitchn's extremely useful post.  The resulting banh mi was so excellent that I just made it over and over until I used up my ingredients, but I'm going to put Ashton's sauce recipe at the end of this post because it sounds good and I'm sure I'd like to experiment with banh mi again.


How I built my banh mi:
French bread (hollow it out a little or else be prepared to press down firmly when you attempt to get it in your mouth)
mayonnaise
generous squirts sriracha
sliced cucumber
Do chua (recipe below)
generous chopped cilantro
chopped scallions
cold, cooked turkey shreds

We ate our sandwiches with hot and sour soup, even though they really hit all the food groups.  Everyone loved them.  I confess to hiding the various components in the fridge so I could have banh mi every day for lunch until the turkey was gone.  But I shared the idea and recipes with you!  I'm generous like that.

Do Chua, adapted slightly from Andrea Nguyen
Cut in large matchsticks:
1 large carrot
1 lb. 2" diameter daikon radishes

Mix in bowl with:
1 tsp. salt
2 tsp. sugar

Allow to sit for 20-30 minutes until there's a puddle under the veggies and you can bend the matchsticks (alternatively, if you stay with the veggies and massage them you can speed up the process - depends on how you like to spend your time).  Drain off the liquid, pressing the matchsticks gently. 

In container that is between a quart and a half-gallon, combine:
1 cup warm water
1 1/4 cup white vinegar
1/2 cup sugar

When the sugar is dissolved, add the drained matchstick veggies. Cover and store in fridge.  Marinate at least 1 hour before using, and use up in 2 weeks.


Alison Ashton's Thanksgiving Banh Mi Sauce 
Combine:
2 Tbsp. smooth cranberry sauce
1Tbsp. warm water
1 Tbsp. fish sauce
1/2 tsp. sugar
minced serrano chile (I would use sriracha)
1 grated garlic clove
juice of 1 lime (I would add the zest, too)
Marinate the turkey for the banh mi in this sauce at least 15 minutes.

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