Berry Cobbler

I'm going to make a bold statement here: I think baked fruit desserts are my favorite! I might have a small dalliance now and then with chocolate cupcakes or brownies or lemon bars or ice cream, but it always comes back to cobblers and pies and buckles and tarts. In high school, when they made us stay on campus for lunch my senior year, I used to order the peach cobbler at least once a week (don't judge!).

This recipe is the latest in a long line of cobbler favorites. It starts with frozen berries piled in a baking dish and topped with a crumbly mixture of flour, sugar, and an egg.  Over the top of all this is drizzled lots and lots of melted butter, which produces a crackly, blistered crust. It would be an ideal ending to any summer meal, but is equally at home on these cold, drizzly early spring evenings.

Easy Berry Cobbler

from my mom, who got it from Nana, who got it from a friend, who got it from the July 2008 issue of Southern Living

4 cups berries, fresh or frozen (you can use one kind or a mixture)*

1 Tablespoon lemon juice

1 cup sugar

1 cup flour

1 egg

6 Tablespoons butter, melted

sweetened whipped cream or ice cream for serving

Preheat oven to 375°F.  Lightly spray an 8x8" baking pan with nonstick cooking spray.  Spread berries in pan and sprinkle with lemon juice.  In a medium bowl, combine sugar, flour, and egg until crumbly.  Spread mixture evenly oven the top of the berries.  Drizzle melted butter evenly over the top of the crumble mixture.  Bake for 35 to 45 minutes, until the topping is golden and bubbly. Let stand 10 minutes before serving. Serve with whipped cream or ice cream.

*We've actually tried bottled peaches in place of the berries, and it was sensational! I think frozen peaches would work too.

St. Patty's Day Punch

I love having bright green things to eat and drink on St. Patty's Day. But you can tell from the title of this post that I'm not talking about things that are naturally green or even remotely good for you. I generally try not to buy a lot of junk food, mostly because I know that if it's in the house, we'll eat it. I rarely buy Kool-Aid (even though I happen to think Tropical Punch Kool-Aid is one of the most delicious things ever), but if you can't drink junky green concoctions full of sugar and fake flavoring on St. Patty's Day, when can you?! St. Patty's Day Punch combines all kinds of different junky beverages: Kool-Aid, Pineapple Juice (let's not kid ourselves into thinking that it is good for you because it comes from nature!), and not one, but TWO kinds of soda! And I have to tell you, it is absolutely delicious! You just have to keep chanting, "It's just once a year," as you pour yourself a big, teeming glass!

St. Patty's Day Punch

This recipe comes all the way from Canada via my next-door neighbors when I was growing up in Las Vegas.  They had palm trees in their front yard, surrounded by those blindingly bright white landscaping rocks.

6 cups cold water
1 packet lemon-lime Kool-Aid powder

1 cup sugar

1 12-oz can lemon-lime soda (I like Sierra Mist because it doesn't have high fructose corn syrup, cuz, you know, I try to buy only healthy soda for my junk punch.)

1 12-oz can citrus soda (ie, Squirt or Fresca)

2 cups pineapple juice

Combine all ingredients in a large pitcher. Chill, and serve over ice.

Have a Happy St. Patrick's Day!

Celebrate Pi Day with Chocolate Cream Pie

Happy Pi Day everyone! What better way to celebrate 3.14 than with a good old-fashioned chocolate cream pie! I know french silk pies are super popular these days, with their fancy-pants chocolate cookie crusts and chocolate shavings on top, but I prefer a more classic chocolate pie.  Give me a buttery pastry crust, mountains of smooth, homemade chocolate pudding, and piles of fluffy whipped cream, and I'm a happy girl!

Chocolate Cream Pie

The crust recipe is from The Sweet Melissa Baking Book, and the chocolate pudding recipe is from King Arthur Flour.

This was the last piece. I had to rescue it from someone's plate to take a picture, so forgive it's disheveled appearance!

for the crust:
1 cup + 2 Tablespoons flour
1 Tablespoons sugar
1/8 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup (1 stick) very cold butter, cut into small chunks
3-4 Tablespoons ice water

Combine flour, sugar, baking powder, and salt in the bowl of a food processor. Pulse to combine. Add butter chunks and pulse until they are the size of peas. Add 3 Tablespoons water and pulse until dough comes together in a ball. If necessary, add remaining water. Shape dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes. Remove from fridge, place on a floured surface, and roll out into a 12-13" circle. Carefully place in a deep, 9" pie plate.  Cut excess crust so that is only hangs over the edge of the plate by 1". Tuck the extra dough under itself so that it is flush with the edge of the plate and crimp. Let chill in the fridge for 30 minutes. Line chilled crust with parchment paper, fill with dried beans or pie weights, and bake in the lower third of your oven at 350°F for 25-30 minutes. Remove pie weights and parchment paper and bake for another 10-15 minutes, until crust is golden. Allow to cool completely before filling.

for the chocolate pudding:
2 Tablespoons butter
1 1/3 cups chopped, semi-sweet chocolate
1 teaspoon vanilla
2/3 cup sugar
3 Tablespoons cornstarch
2 Tablespoons cocoa powder
1/8 teaspoon salt
3 egg yolks
1 cup heavy cream, divided
2 cups milk

In a small bowl, combine butter, semi-sweet chocolate, and vanilla; set aside.  In a medium saucepan, combine sugar, cornstarch, cocoa powder, and salt.  Whisk until there are no lumps.  Add eggs and whisk again until smooth.  Add heavy cream, 1/4 cup at a time, whisk between each addition.  Add milk and whisk until smooth.  Bring mixture to a boil over medium heat, whisking constantly, and boil for one minute.  Remove from heat, add butter, chopped chocolate, and vanilla, and whisk until smooth.  Pour mixture through a strainer to remove any lumps. Place plastic wrap over the pudding, making sure it touches the entire surface, and refrigerate until thoroughly chilled.

to assemble the pie:
Evenly spread the chilled chocolate pudding over the cooled pie crust. Top with lightly sweetened whipped cream and serve immediately or chill until ready to serve.

Homemade Corned Beef

A few years ago, I decided to try corning my own brisket for a pre-St. Patty's Day dinner. I was skeptical that it would work and skeptical that it would taste good, but my fears were completely unfounded! The homemade corned beef and cabbage turned out fantastic--and we've since started a new tradition of having it for dinner on the Sunday nearest St. Patty's Day every year.  My husband was just saying yesterday that it is one of his favorite meals (he has Irish heritage, after all).

Making your own corned beef is reasonably easy to do, but because the beef has to dry-brine (yes, I made that term up) for almost a week, it requires some planning ahead.  I just did mine this morning.  If you'd like to try your hand at homemade corned beef, here's how!

Homemade Corned Beef

from the America's Test Kitchen Family Cookbook, which has simple, easy recipes for EVERYTHING

Clearly, our butcher isn't going to win any spelling bees :)

3 1/2 to 4 1/2-pound brisket
1/2 cup kosher salt
1 Tablespoon cracked peppercorns (if you only have whole peppercorns, put them in a heavy-duty ziplock bag and smash them with a hammer or meat-pounding mallet!)
2 bay leaves, crumbled
2 teaspoons paprika
2 teaspoons allspice
1 Tablespoon dried thyme

In a small bowl, combine everything except the brisket. Set aside.

Take something sharp (I use a corn cob holder, but a skewer or really sharp fork would work too) and poke holes all over both sides of the brisket. Rub your salt mixer all over both sides of the meat.  Use all of it, cover every surface, and really work it in.

Place your brisket in a gallon-sized ziplock bag. If your brisket is too big to fit in one bag, cut it in half, make sure both cut surfaces get rubbed with some salt mixture, and put each piece in a separate bag. Get as much air out of the ziplock bag as possible and seal it.

Set the bag on a cookie sheet in your fridge, put another cookie sheet on top, and load it up with heavy cans to weigh it down.

Every day, unload the cans, take the top cookie sheet off, and flip your meat over. Replace everything and repeat the next day.

On St. Patty's Day, remove the now-corned beef from the bag, rinse it with water, and pat it dry with paper towels.  Put the corned beef, 3 whole bay leaves, 1 Tablespoon whole black peppercorns, and 1 Tablespoon mustard seeds in a large dutch oven.  Fill the pot with enough water that everything is covered plus an extra 1/2" of water, and bring to a simmer.  Cook for 2-3 hours, until a fork easily slides into the center of the meat. Heat the oven to 200°F. Transfer the meat to a large baking dish, cover with 1 cup cooking liquid, cover, and place in the oven to keep warm. Add 1 1/2 pounds small red potatoes and 1 1/2 pounds peeled, cut carrots (or baby carrots) to the dutch oven. Simmer for 10 minutes. Add 1 head of cabbage (washed and cut into 8 wedges). Simmer until all veggies are tender. Remove meat from oven, slice across the grain into 1/4" slices, and place on a large serving platter. Add cooked veggies to platter, and serve with grainy mustard.

March Favorites (and Give-Away)

This month's favorites are all about St. Patty's Day, with greens, golds, and rainbows.

1. favorite easy way to avoid getting pinched on the big day:  DIY felt shamrock barrettes (or lapel pins) from Paper & Ink
Proving that, in the right hands, the words "elegant" and "understated" can actually be applied to St. Patty's Day accessories. {photo used with permission, from Paper & Ink}

2. favorite movies about leprechauns, rainbows, pots of gold, banshees, and all things Irish:  Finian's Rainbow, The Quiet Man, Laws of Attraction, Darby O'Gill and the Little People, and Leap Year (if you didn't already watch it on Leap Day last week!)
If there's one thing my family loves to build traditions around, it is food.  But if there are two things my family loves to build traditions around, they are food and movies. We just love watching the same movies at the same time of year, year after year after year. We basically have a movie for every holiday, even St. Patty's Day. My kids were addicted to Darby O'Gill and the Little People last year AND the year before, and I pretty much watch Laws of Attraction any time I stumble across it on TV and it is always hilarious. And if your menfolk want in on the holiday movie action, have them watch The Quiet Man, a funny (according to my husband) John Wayne classic. {photos from amazon.com}

3. favorite gold at the end of the rainbow: my very own tiny gold charms from max & ellie
I love making these sweet little gold charms. I think they're the perfect everyday accessory, and the perfect gift. And at only $8 a pop, they will score you major thoughtfulness points without breaking the bank.

4. favorite rainbow accessories: Neon Aztec Faux Leather Feather Earrings from Love Sexton
I don't usually wear huge, fabulous earrings, but when my little sis pinned these a few days ago, I couldn't resist buying a pair. They're pretty much gorgeous AND they're on sale with free shipping to boot. And yes, I asked my sister's permission first. She was very generous and allowed me to buy them even though she technically had dibs. Sisters are like that. {photo from Love Sexton on Etsy}

5. favorite office supply:  Martha Stewart Home Office with Avery Color-Coding Labels from Staples
Whew.  That name is a friggin' mouthful. But the labels are so cute; they come in a rainbow of colors and a sweet tear-drop shape. I have no plans whatsoever to label things in my office with them, but they'll look pretty darn cute on envelopes and packages. {photo from staples.com}

***

The give-away is now closed, and the winner is Leslie! Congrats Leslie, and thanks to everyone (all 18 of you) for entering.

And now for the give-away part: this month, I'm giving away a pack of the cute Martha Stewart rainbow labels pictured above and a tiny gold charm stamped with the letter (or design) of your choice. All you have to do to enter is leave a comment on this post. Don't forget to include your email address if it isn't easily found on your profile or blog. I'll draw a winner next Wednesday. Good Luck!!

Momo's Rolls

My Mother-in-Law makes the best rolls ever. Whenever we have family get-togethers, sons, daughters, in-laws, grandkids, and guests all clamor for Momo's rolls, and sometimes don't each much of anything else because they just can't stop eating these soft, pillowy rolls, usually slathered in butter and blackberry jam. I think we would all eat Momo's rolls at every meal if we could.

Sadly, I think Momo has gotten tired of making them and they've become more of a special occasion thing than an everyday occurrence. Which has led me to create a new #1 family rule:  if Momo offers to make rolls for you, you never ever turn her down. Or I will give you the dirtiest look I can muster and mutter horrible things about you under my breath.  Just ask my husband's youngest brother, who made the mistake of turning down an offer of rolls for his birthday. I practically body slammed him (mentally, of course).

Momo's Rolls

This recipe yields a whopping 6 dozen rolls!  I usually cut it in half if I'm only making enough for my family, and we freeze the leftovers.

5 cups warm water, divided
1 packet Milkman powdered milk (enough to make 1 quart of milk)
4 Tablespoons yeast
1 1/3 cups sugar
1 1/3 cups butter, melted
4 teaspoons salt
4 eggs, beaten
16 cups flour

In a glass measuring cup, combine 1 cup of warm water with the yeast and a pinch of sugar. Allow to sit for 5 minutes. **Here's my fool-proof, never-fail way to proof yeast:  instead of letting the glass measuring cup sit on the counter while the yeast proofs, I set it in a small bowl of the hottest water I can get out of my tap. If the yeast seems sluggish, I just keep refilling the bowl with piping hot water until I can tell that the yeast is working its magic. This method has never let me down, but if I don't do it, I get bad results at least half the time!** While the yeast is proofing, combine the remaining 4 cups warm water with the powdered milk. Add yeast mixture, sugar, butter, salt, and eggs, and mix well. Blend in flour, a few cups at a time, until the dough is no longer sticky. **Here's my fool-proof, never-fail way to get the dough nice and light: when I check the stickiness of the dough, I don't shove my entire hand into the bowl or grab a big hunk of dough and see if it sticks to my fingers. Of course it will. Instead, I lightly and quickly tap one finger against the dough. If my finger comes away clean, I don't add any more flour.** Knead the dough for 10 minutes on a lightly floured surface, or just keep using your stand mixer! Lightly oil a large bowl, place dough in it, cover with a towel, and let rise in a warm spot until doubled in size. When the dough has risen, punch it down, knead it briefly, and divide it into two batches. On a floured surface, roll dough out to a 1"-thickness. Use a round cookie cutter, biscuit cutter, or cup to cut rolls (2 1/2-3 inches). Place rolls, lightly touching, on two buttered cookie sheets, cover with a towel, and let rise 30 more minutes. Bake at 350°F until golden.

Nutella Scones for club: BAKED

This one is for all you Nutella fans out there:  Nutella Scones from Baked Explorations by Matt Lewis and Renato Poliafito. I made these expecting them to taste like giant brownies covered in Nutella, which certainly would have been delicious, but not necessarily appropriate for last week's Saturday morning breakfast for the family. Instead, they were light, flaky, not-too-sweet chocolate scones with a layer of Nutella nestled inside and more Nutella drizzled on top, the perfect partner to a huge glass of ice-cold milk. Like everything else I've made from this fantastic cookbook, they were insanely good.

You can find the recipe, along with some helpful step-by-step photos, at PhDcupcaker, and you can see other club: BAKER member's scones here.

**A quick note:  The recipe calls for hazelnuts, which I left out. I just didn't think they'd go over that well with the kids. Or the husband.