Let the Marathon Begin!!

First things first, I apologize for my recent absence from SSEN... What with final papers and exams and a trip to CA (!!!), I have hardly had time to sleep.

Much less bake.

But, as Christmas is swiftly approaching, so is an immense amount of baking and cooking...

Here's how it happened:

Setting: Thanksgiving dinner at my aunt's house with my entire extended family.

I just finished a five-hour long shift at work, and I was beat... So, on my way to Thanksgiving, I picked up a bottle of my favorite Rose.

If you don't know me and my wine tolerance, it's very low.  I mean, very low.  One glass and I am a giggling fool.  Ask anyone.  It's amusing.

Well, I arrive to Thanksgiving and everyone else seems to have had the same idea -- bring a bottle of wine. Not wanting the wine to go to waste, I proceeded to consume 3 (!!!!) glasses of my wine and very little food.

Next thing I know, we are sitting around the dining room table with my mom making the Christmas menu and assigning family members to bring various dishes.  I am a little tipsy at this point, and I pipe up and agree to bring ALL of the appetizers and desserts.

No, not just one appetizer and one dessert... Not just the appetizers, not just the desserts.  ALL of it...

After weeks of poring over recipes and food websites, I have finally come up with a menu.  And now, ten days from Christmas, I have started the preparation...

I would love for you join me on the crazy culinary adventure... It is sure to be filled with laughter, tears, frustration, and LOTS of food.

Before you agree, though, let me give you a sneak peek at the menu:
Appetizers
- Stuffed Mushrooms
- Pizza Buns (oh, just wait for these...)
- Chipotle Chicken Cups
- Southwestern Dip with Chips and Veggies

Desserts
- Red Velvet Brownies
- Coconut Cupcakes
- Caramel Pecan Bars
- Apple Fritters
- Mini Chocolate Cheesecakes
- Cookies for the Kids

Ready to come along? I sure hope so...

Tonight, I made the dough for the pizza buns.  I am going to freeze it and make them the day of, but it never hurts to get ahead...

Maybe I should apply that philosophy to my schoolwork?!?!

Pizza Bun Dough
adapted from KAF
hopefully enough for pizza buns...

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 tsp salt
1 tsp active dry yeast
1 Tbsp olive oil
3/4 cup water

Mix and knead ingredients together into soft, slag dough.  Let rise for 45 minutes.  Then, wrap well and freeze or roll out and make pizza (buns).

Red Bottom Cupcakes

Growing up, my sister had this horrid stuffed monkey, named (what else) Monkey... The monkey was short, fat, and had a red butt that squeaked.

We would sit around our room as kids and smack the monkey, making this horrendous noise.  My sister cherished this monkey.  She never went long periods of time without it.

Once the arm got ripped off... I thought she might die until he got mended.  She was so attached to that monkey that she still has it. Now, it has one eye, no nose, and barely squeaks (thank goodness...).

The name of these cupcakes reminds me of my sister's Monkey... Only they are WAY more tolerable.

They are a cross between the Southern red velvet cupcake and a black bottom cupcake.  Sweet, rich, and beautifully colored, they are a lovely way to kick off the holiday baking season.

Red Bottom Cupcakes

inspired by two different cupcakes

makes 2 dozen cupcakes

Cupcakes:

1 stick unsalted butter, softened

1 1/2 cup sugar

2 eggs

5 Tbsp cocoa powder

3 Tbsp red food coloring

1 tsp vanilla extract

1 cup buttermilk

2 1/4 cups all-purpose flour

1 tsp salt

1 tsp baking soda

3 tsp white distilled vinegar

Cream Cheese Filling:

8 oz cream cheese, softened

1/3 cup sugar

1 egg

1 cup mini chocolate chips

Preheat oven to 350.  Line or grease cupcake tins.

In a small bowl, beat cream cheese, egg, and sugar until light and fluffy.  Fold in chocolate chips.  Set aside.

In a large bowl, cream butter and sugar until light and fluffy.  Beat in vanilla extract and egg.  

In a small bowl, mix cocoa powder, red food coloring, and vinegar into a thick paste.  Add to butter mixture and mix well.

In a medium bowl, mix flour and baking soda.  Add 1/3 of flour mixture to butter mixture and mix until well combined. Add half of the buttermilk and mix well.  Add another 1/3 of flour and mix. Repeat with remaining buttermilk and flour.

Scoop batter into cupcake tins.  Place 1/2 Tbsp of cream cheese mixture on top.  Bake at 350 for 15 - 20 minutes.

Remove from oven and allow to cool.

Brownie Bites with Candy Canes and Hugs

It's getting that time of year...

The temperature is dropping more and more everyday. It is getting dark before I get out of class.

Campus is incredibly empty all the time.  That can only mean one thing -- FINALS!!















And the pressure can be felt everywhere.  Papers to be written, tests to be taken, presentations to be presented... =/

Everywhere except our suite. No, our suite is the epitome of happiness right now.  Maybe it is the Christmas decorations Kathleen hung over the weekend.  Maybe it is the never-ending Christmas music coming from Pandora on my computer.

But we are all relatively civil and peaceful... Tonight, for example, we all sat around the common room and hung out with one another.

Grace baked cookies for her students and made them goodie bags.

Anna made a pinata for her class to bust open tomorrow.

Kathleen worked on her super-cool theater project.

Ryan came into the suite and started throwing fruit snacks at Grace.

The Christmas spirit (well, some spirit, anyway) has invaded 604, and I am baking holiday-inspired brownies...

Because baking is what I do best.  I have been wanting to make something peppermint and chocolate for several days now, and Grace's leftover candy has provided me with the missing ingredients.

I think I may be growing out of my Scrooge phase...

Brownie Bites with Candy Canes and Hugs
inspired by holiday baking everywhere
makes 12 little bites

2 Tbsp butter
1 1/2 ounces unsweetened chocolate, coarsely chopped
1/2 cup sugar
1 egg
1/2 tsp vanilla
1/3 cup flour
1/8 tsp baking soda
12 Hershey hugs
4 crushed mini candy canes

Preaheat the oven to 350. Grease a 12 mini muffin tin.

In a medium saucepan, melt butter and chocolate over low heat, stirring constantly.  Remove from heat; cool.

Stir sugar into cooled chocolate mixture.  Add the egg and beat with a wooden spoon.

In a small bowl, stir together the flour and baking soda.  Add the flour mixture and stir until just combined. Spoon into mini muffin tin. Bake for 15 minutes.

Remove from oven and allow to cool.  While cooling, melt Hershey hugs in microwave for 30 seconds on 50% power.  Dip brownies into melted chocolate, then dip into crushed candy canes.

Mmmm.... Peppermint and chocolate.  Sounds like Christmas.

Leftover Soup

When the temperature outside drops below 50, I just want to become a recluse.

I don't want to go outside for ANYTHING.  I would rather stay inside and scrounge up some food, instead of going out to get something. Unless that something is soup...

I love soup.

Like really, I LOVE it.  I would brave the coldest ice storm, as long as I knew there would be soup once I got inside.  I enjoy all kinds of soup -- chicken noodle, vegetable, chili.

So much so, that over Thanksgiving break Mom told me that I was not allowed to make anymore soup.  Now that I am back at school, though, I can make as much soup as I want.

And I think I will... This one uses leftover turkey and various vegetables from Thanksgiving to make a delicious, spicy, and warming soup....

Leftover Soup
serves 4 - 6, depending on how much you love soup...

2 cups cooked, chopped turkey (I used Thanksgiving leftovers, but you could use rotisserie chicken)
2 cloves garlic, finely chopped
1 cup brown rice
1 can corn, drained and rinsed
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 can diced tomatoes, no salt added
1 small can tomato paste
1 package taco seasoning
any leftover vegetables you have lying around (I am using cauliflower)
1 Tbsp olive oil
salt and pepper, to taste

In a large saucepan, saute garlic and turkey in olive oil over medium heat, until both are golden brown.  Add beans, corn, and vegetables.  Let cook for 2 - 3 minutes.

Add tomatoes, tomato paste, and 2 cans of water.  Stir.  Add taco seasoning, and stir again.  Let simmer for 5 minutes.

Add rice and let cook for 20 - 25 minutes.  Serve with a crusty loaf of bread.

Refrigerate or freeze leftovers, and enjoy this wonderful soup again and again.

A Birthday / Thanksgiving Feast

As you all can probably imagine, I am in heaven this week...

I have had an excuse to cook or bake EVERYDAY this past week.  On Monday, I made the yeast rolls for Thanksgiving.  On Tuesday, I made Angel Food Cake for my mom's birthday (Happy Birthday, Mom!).

Angel Food Cake is way more difficult than I thought it would be, though.  My egg whites got so huge that they overflowed in my bowl.  And, then, you have to hang it upside down for an hour after baking.  Now, if that isn't scary, I don't know what is...

Last night, I made a vegan version apple tarte tatin for my birthday.  I went on pure improvisation, which makes me a little nervous.

And today, I get to make the entire Thanksgiving meal.  My mom is actually pretty mad at me because today is my birthday, and I refuse to let her or anyone else help me in the kitchen.  Apparently, you are not supposed to make your own birthday dinner....

But, I don't usually follow the rules.

On the menu today:
- Yogurt-marinated roasted chicken
- Pan fried green beans
- Twice baked potatoes
- Glazed carrots
- Whole wheat yeast rolls
- Vegan apple tarte tatin

I am really excited about getting to make it ALL... Hopefully, it will keep us full for a shopping-filled day tomorrow. Bring on Black Friday.

Happy Thanksgiving to all!

Yogurt-Marinated Roasted Chicken
adapted from Fine Cooking
serves 4 - 6

4 lb. chicken
2 cups non-fat yogurt
3 cloves garlic, chopped
1/3 cup flat leaf parsley, chopped
1/4 cup rosemary, chopped
1/2 onion chopped
1 tsp finely grated lemon zest
Salt and pepper

In a large ziploc bag, mix yogurt, garlic, parsley, rosemary, onion, and lemon zest.

Remove backbone of chicken, break breastbone, and place chicken in marinade bag.  Place in large bowl and leave in refrigerator overnight.

Preheat oven to 450.  Remove chicken from bag and put it skin-side-up in a broiler pan.

Season with salt and pepper.  Roast chicken, uncovered for 45 - 50 minutes (thermometer in thigh should read 170).

Transfer to a cutting board, tent with foil, rest for 10 minutes before carving.

Chocolate Cheesecake Bundt Cake with Mocha Glaze

Dear Vanderbilt,

I love you, but lately you have been cramping my style...

Over the last two weeks, your rigorous academics have caused me to miss out on life.

Has the newest Harry Potter move come out yet? I have no idea... Maybe I will get to see it by the time it comes out on DVD.

Randy Moss is a Titan?!?! News to me.

I had to ask my mom yesterday who won the Governor's race in Tennessee.  Bill Haslam did, in case you are a Vanderbilt student, too.

Matt Costa, sorry I missed your concert... I had papers to write.

But what I didn't miss was National Bundt Cake Day.  That's right, Vandy, you can't keep me totally in the dark.

In celebration of National Bundt Cake Day, I decided to make my own.  This cake is rich and chocolatey with a hint of coffe and cheesecake.

It is so good that I wish everyday was National Bundt Cake Day, and I mean that.

Chocolate Cheesecake Bundt Cake with Mocha Glaze

Cake:
2 cups all-purpose flour, sifted
2 tsp baking soda
1/2 cup cocoa powder
1/4 tsp salt
1 small pkg cheesecake pudding mix
1 cup sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups buttermilk
1/2 cup canola oil

Glaze:
4 oz unsweetened chocolate, chopped
1/2 cup strong brewed coffee
1 cup sugar

Grease bundt pan well.  Preheat oven to 350.

Mix flour, sugar, baking soda, cocoa powder, salt, and pudding mix together in a large bowl.  In a medium sized bowl, mix eggs, buttermilk, oil, and vanilla extract.

Add the wet mixture to the dry mixture.  Mix well.  Pour in bundt pan.  Bake for 45 minutes or until toothpick comes out clean at 350.

Remove cake from oven and cool in pan for 10 minutes.  Remove from pan and let cool on wire rack.

While cooling, brew coffee.  Pour hot coffee over chocolate and sugar.  Stir well and allow to thicken slightly.  Pour over slightly warm cake.

Enjoy National Bundt Cake Day.  I know I am...

Flourless Peanut Butter Cookies @ Midnight

Life Updates:

- I got a new computer on Wednesday... Yep, just like that, I went out and bought one.  Happy Birthday, Merry Christmas, and Happy Graduation to myself!

- My mom's puppy chewed up my wallet. Silly little shih tzu puppy.  If you weren't so darn cute, then I would be mad at you.

- I have finished and submitted 4 of my 6 grad school applications.  Can you say relief?

- I really, really, really want to eat  HUGE breakfast tomorrow morning...

- After breakfast, I am spending my ENTIRE Saturday in bed, writing papers.  Hey, I am in bed...

- But tonight, I made flourless peanut butter cookies.  They are chewy.  They are full of peanutty goodness.  They are flourless.  They contain 5 ingredients.

They are wonderful.

You should make some right now... Trust me, it's worth it.

Flourless Peanut Butter  Cookies
adapted from Joy the Baker
makes ~ 2 dozen cookies

1 cup peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp baking soda

Preheat oven to 350. Grease baking sheet and set aside.

Combine peanut butter and sugar, mixing well for 2 minutes.  Add egg and baking soda.  Mix well.

Roll into walnut-sized balls.  Crisscross with forks.  Add a couple of chocolate chips to the top of each cookies.

Bake for 10 minutes or until golden brown. Let cool on baking sheet for 2 minutes.

Transfer to cooling rack or your tummy...

I topped mine with sprinkles because I am still 4 at heart.

StumbleUpon Doughnut Holes

First things first, I want to apologize for my recent absence from SSEN.  There are several reasons for this, and I know you are DYING to know them.  So, here they are:

1. I don't know what to bake!!!!  I never thought that this would happen, but I have baker's block!  I can only think about what I am going to cook for Thanksgiving break and my mom's birthday.

2. I have 5 assignments due between now and Thanksgiving break.... Legitimate enough, right?

3. My last 2 baking adventures haven't gone exceptionally well... As tasty as the Vegan Apple Almond Bread was, it fell apart and made a mess all over the kitchen.  I barely got it out of the pan and had to struggle to get a good picture.  And the Brookies looked really weird until I cut them... So, I am being a little cautious and hesitant about my next baking adventure.

4. I recently got addicted to StumbleUpon... This is what I do in my free time.  Not bake food, but bake my brain on the Internet. NOT GOOD.  I mean, I found a website about nothing more than grilled cheese!!! How am I supposed to get anything done when I can become engrossed in 50 different grilled cheese sandwiches?!?!

Don't even get me started on foodgawker...

While Stumble has decreased my SSEN productivity, it has given me lots and lots of good recipe ideas for the blogging... (Most of which contain Oreos???)

And today, I settled on doughnuts.... That's right, doughnuts.  Warm, flaky, melt-in-your mouth, cinnamon-and-sugar-crusted doughnuts...

Thanks, Internet.

Stumble Doughnut Holes
adapted from 101 Cookbooks after a long Internet search
makes 5+ dozen doughnut holes (so gather the neighborhood)

*Warning: this is a time-intensive recipe.  Make sure you have 3 or so hours on your hands before attempting these*

Doughnut holes:
2/3 cup warm milk (not hot, you will kill the yeast)
1 tsp active dry yeast
1 Tbsp butter
1/3 cup sugar
1 large egg
2 1/2 cups all-purpose flour
pinch of nutmeg
1/2 tsp salt

Crust:
1/4 cup unsalted butter, melted
1/2 cup sugar
1/2 Tbsp cinnamon

Mix 1/4 cup milk and yeast in bowl and set aside for 5 minutes or so. Stir butter and sugar into remaining milk and add it to the yeast mixture.

With a fork, stir in flour, egg, nutmeg, and salt until just incorporated.  Now, you are going to want to knead the dough for several minutes.  If you have a stand mixer, I would suggest using it and a dough hook.

Here's where it gets tricky... If your dough is too sticky and wet, add more flour (a tablespoon at a time). If your dough is too dry, add more milk (a tablespoon at a time).  Your dough should be pulling away from the bowl and be "supple and smooth."

Turn the dough out onto a floured surface and knead a few times.  Shape into a ball.  Move dough to a greased bowl and allow it to sit (covered) in a warm place for an hour to rise.

Punch down dough and roll it out to 1 1/2 inches thick.  Cut out 1-inch circles and transfer to baking sheet (I used a salt shaker top).  Cover and let rise for 45 minutes.

Bake in 375 degree oven for 4 - 5 minutes until golden brown.  Immediately remove, allow to cool until you can handle them (no more than 3 minutes).

In a small bowl, mix cinnamon and sugar.  Dip tops of doughnut holes in melted butter, then in cinnamon-sugar mixture.  Serve warm.

Wow.... We just made doughnut holes!

Vegan Apple Almond Bread

Butter = Mmmmmm....

I cannot imagine any baked good being delicious without butter.  Maybe this is what I get for being in love with Paula Deen.

(Her sky-high, Dallas, white hair, her ungodly amounts of make-up, that Southern drawl that makes you melt like, well, butter...)

If you follow Paula Deen's philosophy butter makes everything better.  If you follow my mom's philosophy, cheese makes everything better.

Paula and my mom, they have it all wrong.  Things can be good without dairy products.  All you need is some cinnamon and some love.

My favorite cookies in the world are vegan (read: butter-less) cookies.  There is nothing in the world that beats the snickerdoodle cookies from Vanderbilt's kosher, vegetarian cafe, Grins.  They are all sweet, soft, and full of cinnamon.  They are made with love...

They are so good I made a special trip over there earlier tonight in the cold just for a snickerdoodle cookie and some Bongo Java coffee.  Can you imagine my disappointment when I realized that they were out?

And not just out of snickerdoodles, but they were out of every kind of cookie.  I was distraught.

So, on my way back to my dorm, I decided that I was going to try my hand at this vegan thing.  I mean, after all, how hard could it possibly be? (read: famous last words).

But, it turned out wonderful.  The sweetness of the apple combined with cinnamon, love, and the crunch of almonds makes this loaf of bread simply irresistible.

And yes, I am singing that song in my head...

Vegan Apple Almond Bread
adapted from other vegan bread recipes
makes 1 loaf

1 large sweet apple, finely chopped
1 cup all-purpose flour
3/4 cup whole wheat flour
1 cup packed brown sugar
1/4 cup sugar
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
1 tsp cinnamon
1/4 tsp cloves
1/2 cup vegetable oil
1/4 cup water
1/4 cup molasses
1/2 cup sliced almonds

Preheat oven to 350.  Grease the loaf pan.

In a large bowl, mix together flours, sugars, baking soda, baking powder, salt, and spices.

In a medium bowl, mix together oil, water, molasses, and apple.  Carefully fold the wet ingredients into the dry ingredients.

Pour into loaf pan.  Sprinkle with almond slices.  Bake for ~1 hour.

Brookies

Phew...

I didn't realize that life without baking could be so productive, yet painful.  I had sugar-withdrawal jitters for 3 solid days.  I craved just about every sweet imaginable, leaving me unable to decide what to bake first.

I somehow managed to narrow the list down to 2 of my faves -- brownies and cookies.

Brownies are so fudgy and gooey.  They go with just about everything -- milk, ice cream, hot fudge, whipped cream, marshmallows... Heck, I bet brownies even go well with bacon.

Cookies are so versatile.  You can add oats, chocolate chips, peanut butter, dried fruit, spices, and perhaps even bacon.  Hot out of the oven, I could eat a dozen! (yep, that was cheesy).

Brownies and cookies are both SO good.  How was I supposed to decide which to make?

Make just one? NO, that's a travesty.
Make both? NO, that's excessive, even for me.
Make brookies? Yes, yes, yes!!!















Brookies are, you got it, half brownie and half cookie.

All deliciousness...

Now, if I can just keep from eating the ENTIRE pan.


Brookies
Makes 2 9x13 pans (~30 large brookies or enough small ones to feed a small army)

Preheat oven to 375.  Grease and flour 2 9x13-inch pans.

Brownies:
8 ounces semisweet baking chocolate, coarsely chopped
2 sticks unsalted butter
1 1/2 cups sugar
6 eggs
1/2 cup unsweetened cocoa powder
1/2 cup all purpose flour
1/2 tsp salt
2 tsp vanilla extract

Melt butter and chocolate in microwave on 50% power for 1:30 seconds.  Whisk together to mix thoroughly.  Add sugar, mix thoroughly.  Beat in eggs, one at a time.  Mix in vanilla extract.  Sift in flour, cocoa powder, and salt.  Mix until combined.  Set aside.

Chocolate Chip Cookies:
1 stick unsalted butter, melted
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
2 1/4 cups all-purpose flour
3/4 cup chocolate chips

Mix butter and sugars.  Beat in egg and vanilla extract.  In separate bowl, whisk together baking powder, salt, flour.  Add dry to wet and mix thoroughly.  Fold in chocolate chips.

To assemble:
Divide both batters.  In one 9x13-inch greased pan, pour 1/2 brownie mixture.  Top with 1/2 cookie dough and spread evenly.

Do the same for the other pan.  Bake for 30 minutes at 350.  If cookies begin to look too brown, cover the pan with aluminum foil and continue baking until toothpick comes out clean.

Allow to cool, then slice with knife sprayed with Pam (or equivalent) into 15 squares.

Sigh...

To Do:

- Write the remaining 4 pages of my universal ethics paper (due tomorrow by 3)

- Finish 5 grad school applications by next Wednesday

- Work 2 jobs

- Maintain some semblance of a social life

- Run 1 campus organization

- Participate in 3 other extracurricular activities

- Figure out my class schedule for my LAST semester of college

- Go to the grocery store

- Call my Mom

- Sleep

- Run

- Eat

As you can plainly see, I am a very busy girl these days... So, unfortunately, I am going to have to take a brief hiatus from SSEN.  Expect to see me and wonderfully delicious baked goods back mid-week next week... I will make it worth your wait.

Tata for now...

Guy Pie

Recently, I have been hearing some grumbling from my male readers...

Either my recipes require too many ingredients or they are too complicated for the average 20-something-year-old guy to make.

In fact, one of my guy friends asked me to please quit showboating...

Showboating?!?! Showboating?!?!

I have been known to think highly of myself but never showboat.  However, I do understand how complicated some of the recipes I post on SSEN look.

And I admit, I am not sure why I thought red velvet cupcakes were a good idea... It took me 25 minutes to just to wash the 8,000 bowls I used.  Maybe I am showboating a wee bit.

So, I decided that I would try and appease my male audience today.  I don't normally do anything like this, but I have some convincing guy friends.

What makes this a Guy Pie? Well, the majority of the ingredients can be bought pre-made in a store, meaning that the majority of the work is in assembly (not measuring, mixing, cooking, etc.).  However, it is still absolutely delicious and would impress just about any girl...

So, to all my male readers out there - go to Publix, spend the $10 on ingredients, take 15 minutes to make this pie, and enjoy the results... ;)

Guy Pie
serves 8 people

1 store bought Oreo piecrust
1 small box, instant chocolate pudding
1 small tub of Cool Whip, thawed
1 king size Reese's peanut butter cup
1 cup milk
1 bottle peanut butter (or chocolate) ice cream topping

1. Chop peanut butter cups.  Place in pie crust.

2. Mix pudding and milk thoroughly.  Stir in Cool Whip.

3. Pour pudding mixture into pie crust.

4. Place in freezer for ~1 hour. Drizzle with peanut butter/chocolate syrup. Serve chilled.

Pumpkin Crumb Coffecake

Things on my mind tonight:

1. My universal ethics paper -- after reading the syllabus twice, explicitly asking my prof what I am supposed to be writing about, and doing some pretty intense research, I am STILL lost...

2. My hair -- I seriously need a haircut and some highlights.  I am starting to look like Courtney Love. NOT IDEAL.

3. Grad school applications -- 'nuff said. Just mentioning them freaks me out.

4. How I would feel if a boy saw me right now -- I did a home facial. I look like a ghost.  Probably would scare a boy away... Depending on the boy, I might be happy about this.  Or I might be sad.

5. Whether or not my stuffed rabbit, Melvin, is safe -- Grace and Ryan helped him commit suicide on Saturday night while I was out.  No, I am not kidding.  I have pictures to prove it.

6. Whether or not to use the can of pumpkin puree on my food shelf -- I know, I know.  Woe is me...

7. Who is going to eat all my SSEN food -- Mom is going on Weight Watchers,  my suite mates are grumbling about their pants not fitting, and there are no hungry boys for miles (okay, that might be a slight exaggeration)...

8. Who my "favorite person EVER" is -- seriously, I don't know who you are. But thanks for commenting on my blog.

Per usual, I only have a response for the food thought, which means I will be using that can of pumpkin puree on the shelf.

"To do what?!?! To do what?!?!" You anxiously ask. (Seriously, I can hear you asking me...)

To make pumpkin crumb coffeecake...  Warm, cinnamon-y, swirled with pumpkin, top with crumbly love. All for breakfast.

Because nothing goes better with a strong cup of joe than a sweet, delicious piece of cake.  That's right - cake for breakfast...

What could be better?

Pumpkin Crumb Coffeecake
adapted from King Arthur Flour
makes one 9x13 pan or two 8-inch round pans

Preheat oven to 350.  Grease desired pans.

Crumb topping:
2 1/2 cups unbleached all-purpose flour
1 1/4 cups sugar
1/2 tsp salt
1 1/2 tsp cinnamon
2 sticks butter, melted
1 tsp vanilla extract

Mix dry ingredients (flour, sugar, salt, cinnamon) in one bowl and wet ingredients (butter, vanilla) in another.  Pour the wet ingredients into the dry ingredients and mix well, allowing flour mixture to absorb liquid.  Set aside.

Cake:
1 stick butter
1 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
2 cups unbleached all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp baking powder

In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, and beat between additions. Scrape down the sides of the bowl, then beat in vanilla and sour cream.

In a medium-sized bowl, whisk together flour, baking soda, salt, and baking powder.  Add this mixture to the butter/sour cream mixture, and mix evenly until combined.  Pour into baking dish.

Pumpkin Filling:
3 1/2 cup fresh or canned pumpkin
2 eggs
2 Tbsp sugar
1 tsp cinnamon


Mix ingredients well.  Pour over cake mixture.  Crumble crumble mixture on top.  Bake for 25 - 30 minutes.  Dust with confectioner's sugar.

Red Velvet Cupcakes

Countdown to graduation from college: less than 7 months...

Countdown to possible hospitalization from exhaustion: less than 7 days... 

Especially if I continue to neglect my basic needs of food and sleep- I am usually successful with the clothing thing.

I think people are starting to get worried about me.  So, tonight, I am attempting to take it (relatively) easy... 

And I decided to totally treat myself, in the process... For dinner, I went to one of my favorite coffee shops near campus - Fido, where I picked up a smoked turkey and BRIE sandwich. For those unfamiliar with my affinity for cheese, I love brie.  

Send me some for my birthday.  I will love you forever.

Brie wasn't quite enough indulgence, so I went back for a ginger molasses cookie the size of my head and some coffee.  I ate every crumb of that delicious cookie... 

And, of course, I drained that cup of java, bringing my daily total to 3. Funny, I have had more coffee today than actual food. See, coffee is the most important meal of the day.  It keeps one functioning (and warm). 

Feeling better than I have in days, I am taking it to the kitchen.  Forget the ethics paper. I have red velvet cupcakes to make.  

Red Velvet Cupcakes

From Southern Cakes

Makes 24 cupcakes or 2 9-inch cakes

Cake:

2 ½ cups all-purpose flour

½ tsp salt

1 tsp vanilla extract

I cup buttermilk

2 Tbsp cocoa

2 Tbsp red food coloring

2 sticks butter, softened

2 cups sugar

2 eggs

1 ½ tsp baking soda

1 Tbsp white vinegar

1. Preheat oven to 350.  Lightly grease or line cupcake tins. 

2. In one bowl, combine the flour and salt with fork.  In a separate bowl, stir the vanilla into the buttermilk.  In a third bowl, combine cocoa and red food coloring to make a smooth, thick paste.

3. So, now, the recipe wants you to use yet another bowl… Beat the butter with a mixer on low for 1 minute, until smooth and creamy.  Add sugar and beat well for 3-4 minutes, scraping down sides of bowl occasionally.  Add the eggs, one at a time.  Beat after each one.

4. Add the food coloring paste and beat to mix it in evenly.  Add 1/3 of the flour mixture, half of the milk mixture, beating on a low speed.  Mix another 1/3 of the flour, the remaining milk, and the last of the flour the same way.

5. In yet another bowl (I really need a dishwasher), combine baking soda and vinegar.  Stir well.  Use a wooden spoon to scrape into the red batter.  Fold gently into batter by hand.

6. Scoop batter into cupcake tins, filling ~2/3 full.  Bake at 350 for 20 - 25 minutes.  Remove from oven when the cupcakes spring back when touched.  Cool in tins on wire rack for 15 minutes.  Remove from tins and cool completely.

Vanilla Cream Icing:

1 cup milk

2 Tbsp all-purpose flour

2 sticks butter, softened

1 cup sugar

1 tsp vanilla extract

1. Combine milk and flour in small or medium saucepan.  Cook over medium heat for 3 -5 minutes, stirring often and well with a wooden spoon or wire whisk.  When mixture becomes thick, shiny and white, set aside to cool. 

2. Beat the butter with a mixer at high speed until light and fluffy.  Add sugar in 3 batches, beating well each time.  Add the vanilla, and then add the cooled milk mixture.

3. Beat for about 2 minutes more, stopping often to scrape down the bowl, until the icing is fluffy, soft, and thick enough to spread.  Pipe or spread onto completely cool cupcakes (alliteration, anyone?). 

Senior Year... Not fun.

I think the stress of being a senior in college is starting to get to me...

There is too much to do, too many decisions to make, and too little time to do it all.  I can't even decide what to bake for Sugar, Spice, and Everything Nice.  THIS IS SERIOUS, PEOPLE!

While I am trying to listen to my inner-mother and "take care of myself," I get the lingering feeling that I am missing out...

This weekend is Homecoming weekend here at Vanderbilt -- a time of joyous celebration and reunification.  Last night, I worked on my graduate school applications instead of seeing Snoop Dogg in concert.  Tonight, I chose 4 (!!!!) loads of laundry and cleaning my room over football and debauchery.

I don't think I am doing this senior year thing the right way...

Anyway, I hope that a good night's sleep (alarm slated to go off at 7:30 for a run) will help to clarify things, including what to bake next.

Tomorrow, there will be food.

Tonight, though, there will be sleep and lots of it.  Maybe visions of sugar plums will dance in my head...

Fried Apple Pies

Truth: I am Southern...

I don't have an accent.

I don't own a cowboy hat or a plaid shirt.

I don't say "ya'll" or "fixin' to."

I have never been to a tractor pull.

I refuse to eat the fried intestines of any animal.

But, I am Southern...

I grew up on a 150 acre farm, surrounded by nothing but trees and other farms.  Yes, we do have horses, cows, pigs, chickens, goats, mules, and the like.

I have grown a garden, full of squash, zucchini, melons, beans, okra, tomatoes and corn.

I know how to climb a fence, a gate, and several bales of hay (not at the same time, are you crazy?!?!).

I know what moonshine tastes like, what a skinned rabbit looks like, and what shooting a rifle feels like. So, see, I am Southern...

My Southern roots introduced me to some of the most delectable foods in the world (minus fried intestines).  Nothing says dinner to me like turnip greens, black-eyed peas, and cornbread.  Don't forget to wash that down with a big glass of sweet tea, followed by banana pudding.

While I rarely cook Southern food for myself or anyone else (I am sort of a health nut), I have been known to bust out the oil and fry a thing or two... Which is where these beautiful little pies come in.  (Thanks for the suggestion, Boo.)

The dough for fried pies is crisp, yet flaky.  Buttery, but not greasy.  And the apple filling is perfectly spiced with sugar and cinnamon.

They are the epitome of Southern comfort food...

Fried Apple Pies
family recipe
makes ~15 pies

Dough:
2 cups all-purpose flour
1 tsp salt
1 stick softened butter (or 1/2 cup shortening)
1/2 cup milk
vegetable oil for frying

Mix the first four ingredients together until a soft dough forms.  Allow dough to chill in refrigerator for 10 minutes.  Roll out onto floured surface to 1/4-inch thickness.


Filling:
2 Granny Smith apples - peeled, cored, and chopped
1/2 cup sugar
1/2 tsp cinnamon
1/4 cup water

Add all 4 ingredients to a medium saucepan.  Allow to simmer for 25 - 30 minutes, stirring frequently, until apples have softened and most of water is gone.

Assembly:
1. Roll out the dough to 1/4-inch thickness.  Cut into 6-inch diameter circles (I used a wide-mouthed glass).

2. On one side of the circle, spoon apple filling.  Wet inner edges of dough with water, fold empty half of dough over full half.  Using fork, crimp edges of pies.

3. Fry in 350-degree oil, for ~2 minutes each side.  Drain on paper towels.

4. These are delicious warm or cool, with ice cream and plain.  The most important part is that they are delicious...

Ya'll Come Back Now, Ya Hear? =)

Blue Corn Toaster Cakes

I have a confession to make...

And this confession probably isn't going to come as a surprise to anyone, but it is a confession, nonetheless.

I have a HUGE sweet tooth.  There it is... Cat's out of the bag.

After one slice of that rich, smooth chocolate-y cake on Sunday, though, I have to admit that I am in the mood for something a little more mellow today. Which led me on a relentless search through my cookbooks for a slightly sweet, but savory, baked good.

I finally found it early this afternoon in my King Arthur Flour Baker's Companion -- Blue Corn Toaster Cakes... They are slightly sweet and dense. Perfect for breakfast, lunch, or a midnight snack!

But wait!

Per usual, I was short one ingredient... So, I marched myself downstairs to our convenience store and picked up a half gallon of milk and a couple of other necessities.

You might be a college student if this is your idea of grocery shopping.  And if you listen to DMB on repeat...

Blue Corn Toaster Cakes
adapted from King Arthur Flour

3/4 cup blue cornmeal (you can use yellow, if you like)
1 1/2 cups unbleached all-purpose flour
2 1/4 tsp baking powder
3/4 tsp salt
4 Tbsp sugar (use 6 if using yellow cornmeal)
3 large eggs
2/3 cup milk
1 stick butter, melted

1. Preheat oven to 350.  Grease baking dish.  I used a muffin top pan. You can use a corn cake pan or a 9x13-inch dish.

2. Mix dry ingredients in large bowl.  In separate bowl, mix eggs and milk until thoroughly combined.

3. Pour butter and egg/milk mixture on top of dry ingredients.  Mix until just combined.  Do not over mix, or the cakes will be tough.

4. Spoon ~1/4 cup batter into corn cake pan (or pour whole mixture into 9x13).  Bake for 18 minutes or until bottoms are brown and tops have a little color.

5. Allow cakes to cool for 15 - 20 minutes before removing from cups.

6. Split and enjoy warm (or toasted) with some softened butter and strawberry jam.