tag:blogger.com,1999:blog-90381692703595727012024-02-19T03:34:43.428-05:00The Naptime Chef™Unknownnoreply@blogger.comBlogger255125tag:blogger.com,1999:blog-9038169270359572701.post-32846787816021218472010-09-11T07:00:00.002-04:002010-09-11T07:56:20.048-04:00Babble Weekly Round-up<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_KzY5bvzUU_4hILzsZ_xuWLWeEzXfLZv1Xts9Rmw6bXHDvj_r2RPLR83JXl2ADSmBjFU41vO3y73U0sONNSUJJIr2hjmRB_czD3Jg8cKx_h9JXAvuzb84HtRcdPCB1p1w-BKsQtlFRcQ/s1600/Brownies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_KzY5bvzUU_4hILzsZ_xuWLWeEzXfLZv1Xts9Rmw6bXHDvj_r2RPLR83JXl2ADSmBjFU41vO3y73U0sONNSUJJIr2hjmRB_czD3Jg8cKx_h9JXAvuzb84HtRcdPCB1p1w-BKsQtlFRcQ/s320/Brownies.jpg" /></a></div>Don't forget to check out all the great things on Babble's The Family Kitchen this week!<br />
<a href="http://blogs.babble.com/family-kitchen/2010/09/06/meatless-monday-5-reasons-why-it-matters/">1) Meatless Monday: 5 Reasons Why It Matters</a><br />
<a href="http://blogs.babble.com/family-kitchen/2010/09/07/cooking-with-goop-gwyneths-taco-night/">2) Cooking with GOOP: Gwyneth's Taco Night</a><br />
<a href="http://blogs.babble.com/family-kitchen/2010/09/08/webisode-wednesday-bread-butter-pickles-with-my-dad/">3) Bread & Butter Pickles Webisode Wednesday</a><br />
<a href="http://blogs.babble.com/family-kitchen/2010/09/09/my-top-5-brownie-recipes/">4) My Top 5 Favorite Brownie Recipes Ever</a><br />
<a href="http://blogs.babble.com/family-kitchen/2010/09/10/real-food-fast-stovetop-croutons/">5) Real Food Fast: Stovetop Croutons</a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9038169270359572701.post-75678903097376207512010-09-09T07:00:00.152-04:002010-09-10T21:43:52.314-04:00Back-to-School Eggplant Parmigiana: Webisode #40<i><b><img border="0" height="0" src="http://counters.gigya.com/wildfire/IMP/CXNID=2000002.0NXC/bT*xJmx*PTEyODQwMDExMDU*OTAmcHQ9MTI4NDAwMTEwOTM4NyZwPTQ*MTQ*MiZkPSZnPTImbz*1YWE1NDBkNjU2YWM*NDM3YTNi/NjM5ZGMxODg1MjMyYyZvZj*w.gif" style="height: 0px; visibility: hidden; width: 0px;" width="0" /><object align="middle" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0" height="333" id="MevioWM" width="550"><param name="allowScriptAccess" value="never" /><param name="allowFullScreen" value="true" /><param name="movie" value="http://ui.mevio.com/widgets/mwm/MevioWM.swf?r=36852 " /><param name="quality" value="high" /><param name="FlashVars" value="distribConfig=http://www.mevio.com/widgets/configFiles/distribconfig_mwm_pcw_default.php?r=36852&autoPlay=false&container=false&rssFeed=/%3FsId=23985%26sMediaId=8057413%26format=json&playerIdleEnabled=false&fwSiteSection=DistribGeneric" /><param name="bgcolor" value="#000000" /> <embed src="http://ui.mevio.com/widgets/mwm/MevioWM.swf?r=36852 " quality="high" bgcolor="#000000"width="550" height="333" FlashVars="distribConfig=http://www.mevio.com/widgets/configFiles/distribconfig_mwm_pcw_default.php?r=36852&autoPlay=false&container=false&rssFeed=/%3FsId=23985%26sMediaId=8057413%26format=json&playerIdleEnabled=false&fwSiteSection=DistribGeneric"name="MevioWM"align="middle"allowScriptAccess="never"allowFullScreen="true"type="application/x-shockwave-flash"pluginspage="http://www.macromedia.com/go/getflashplayer" /></object> </b></i><br />
<br />
<i><b> What's Going on Today: </b></i>Preschool orientation. Pay attention!<br />
<i><b>Naptime Goals:</b></i> Prepare Eggplant Parmigiana, put significant school dates in my calendar.<br />
<i><b>Tonight's Menu:</b></i> Eggplant Parm, Green salad, dessert from cookbook recipe testing (!)<br />
<i><b>Parenting Lesson of the Day:</b></i> Even if you don't think they'll ever learn their manners, trust me, they will.<br />
<br />
Today I attended parent's preschool orientation. Two hours of my morning was dedicated to listening to field trip policies, noting significant holidays and understanding snow day procedures. This was a meeting for parents only so my daughter stayed home with a sitter. We both agreed that was a good arrangement, it would have taken a hundred lollipops to get her to sit still for just one hour, let alone two! Tomorrow we go to her school for an hour to meet her classmates. Then, next week, I drop her off on her own. For Three. Whole. Hours. (Sniff!)<br />
<br />
While she's at school I'll be in the kitchen. Like naptime, her school time is my downtime. I'll have plenty of time to cook, photograph and write about tons of interesting recipes and food. I'll treat myself to our <a href="http://www.thenaptimechef.com/2009/03/napping-and-roasting-sunday-dinner.html">old favorites</a>, and I also look forward to experimenting with new, interesting methods and ingredients. This way, after she takes her post-school nap (more downtime for me!), dinner will be all ready in the fridge and we can be together for the rest of the day. <br />
<br />
Since there is enough change taking place this week, today I am returning to an old favorite. My very first post was about<a href="http://www.thenaptimechef.com/2009/01/napping-with-jamie.html"> Eggplant Parmigiana </a>(check out the awful photograph!) It is one of my most favorite warm fall casseroles and this week is the perfect occasion for bubbly, cheesy comfort food. Here you'll see that I prepare it while she's napping (and in the future could do it while she's at school), and then leave it in the fridge until it's ready to bake. I've updated my old recipe, using new techniques for preparing the eggplant, eliminating the use of breadcrumbs, and using only fresh mozzarella for the best possible taste and texture. As you'll see, the casserole comes together beautifully during the day and is perfect to have at the ready for dinner. As we get into the school rhythm I'm sure this is something we'll be having again and again this fall. I am looking forward to it.<br />
<br />
<br />
<b>Eggplant Parmigiana</b><br />
2-3 large eggplants, ones that are maximum 3" in diameter<br />
1 c. all-purpose flour<br />
1 c. tomato sauce, preferably homemade<br />
1 1lb. fresh mozzarella, coarsely shredded<br />
3/4 c. Parmesan, freshly grated<br />
1/4 c. fresh basil leaves, cut in a chiffonade<br />
Olive Oil<br />
Kosher salt<br />
<br />
1. Preheat oven to 350ºF. Lightly oil a 13x9 baking dish and set aside.<br />
2. Remove the tops off each eggplant. Slice eggplants into disks that are about 1/4" thick. Place disks into a colander or on a thick layer of paper towels in a single layer. Sprinkle a little bit of Kosher salt on both sides of each disk. Place a clean paper on top of the eggplant layers. Place something heavy, like a tea kettle full of water, on top of the eggplant and let it rest for at least 20 minutes.<br />
3. After eggplant have had a chance to "sweat" dredge them in flour. The best way to do this is to spread the flour out on a plate so that the disks can easily be flipped and shaken. After dredging each slice in flour shake them a little bit so there aren't big clumps of flour on them. Then place them on a plate next to the stovetop.<br />
4. In a large skillet heat 4-5 T. olive oil over high heat. Just before it starts smoking add the eggplant a few slices at a time. Turn the heat down to medium and cook for about 2 minutes per side, or until golden brown and crispy. Remove the eggplant to a plate with a paper towel on it. Allow the eggplant to drain. Repeat procedure until all eggplant is cooked.<br />
5. Smear a few tablespoons of tomato sauce on the bottom of the baking pan. Arrange eggplant slices on the bottom in one layer. Top each slice with a dollop of tomato sauce, a few pieces of shredded mozzarella, a pinch of basil and pinch of Parmesan. Repeat this procedure with a second layer of eggplant until all slices are used. Finish with mozzarella, basil and remaining Parmesan.<br />
6. Bake for 30-35 minutes, or until cheese is melted and sauce is bubbly. <br />
<br />
<br />
Naptime Notes:<br />
Naptime Serving Ideas: This casserole begs for hearty sauce and thick, flavorful eggplant. Be sure to pair it with something light and crisp, like a green salad or haricot vert.<br />
Naptime Stopwatch: Preparing the casserole takes about 30 minutes, then dinner is ready for two nights!<br />
Naptime Reviews: My daughter is slowly coming around to eggplant, but she loves the noodles!Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-9038169270359572701.post-20260705416572481262010-09-07T07:00:00.065-04:002010-09-07T07:00:11.764-04:00Apple Snack Muffins for Her Teacher<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84MKRnNC_cTHxLkiRA58ImBW8iuYIDxXwbDFK77oQd6TPmv5go0kIhbeHZdEBhAZsl_DqJYJQ9fe0skb9JU8CcbNR5MPR3iwEOIH3xabDhkxmIN3KxwWuDqedPF60p9GTOxzJD5PWNGc/s1600/Apple+Muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84MKRnNC_cTHxLkiRA58ImBW8iuYIDxXwbDFK77oQd6TPmv5go0kIhbeHZdEBhAZsl_DqJYJQ9fe0skb9JU8CcbNR5MPR3iwEOIH3xabDhkxmIN3KxwWuDqedPF60p9GTOxzJD5PWNGc/s320/Apple+Muffins.jpg" /></a></div><br />
<i><b>What's Going on Today: </b></i>Scheduled teacher visit from school. Library to return books, playtime with friends.<br />
<i><b>Naptime Goals:</b></i> Prepare ingredients for Apple Snack Muffins, clean house to prepare for visit.<br />
<i><b>Tonight's Menu:</b></i> <a href="http://www.thenaptimechef.com/2009/09/meatballs-for-choir-boys.html">Meatballs for Choir Boys</a>, Green Salad, Garlic Bread, Apple Muffins.<br />
<i><b>Parenting Lesson of the Day:</b></i> You can't wait for them to start school, and then they do.<br />
<br />
When her teacher called the other day to schedule a home visit it really hit home. I have a preschooler. I know I have many years to look forward to with her living at home, but I can't quite believe our time together with zero obligations has drawn to a close. For almost three years we have been together from sun up to sun down, no nanny, no cleaning lady, and only a few babysitters here and there. It's been the just two of us and we've become quite a team.<br />
<br />
With the book underway and other projects up my sleeve it is probably a good time for school to start. She needs more stimulation then just off-key singing with Mom and time at the playground with the neighborhood kids. I'm sure she'll excel at all of the singing, jumping and arts & crafts activities they throw at her. But I'm still going to miss her. After three years of non-stop time together nobody knows all of her as well as I do. And, I venture to say, she's gotten to know me pretty well, too.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jGzQC37T-mYJvKkiEnC_PODCwi0JVD4r6qJTg1OF1P6fBPkgy4Z7N9jlY-ZoXapO3leXDO3UOPWS0AKL6WaL8Izp0UJf_c5DJtS2691Fb8kt7j4aZ2ImOYa5yTLHcJJ4gRLj3ofo04s/s1600/Apple+Snack+Muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jGzQC37T-mYJvKkiEnC_PODCwi0JVD4r6qJTg1OF1P6fBPkgy4Z7N9jlY-ZoXapO3leXDO3UOPWS0AKL6WaL8Izp0UJf_c5DJtS2691Fb8kt7j4aZ2ImOYa5yTLHcJJ4gRLj3ofo04s/s320/Apple+Snack+Muffins.jpg" /></a></div><br />
Sometimes, I think, the best way to cope with change in the air is to bake. In this case, with the teacher due to arrive the following the day, my daughter and I decided to make some snack muffins to give to her. I mixed up most of the batter during naptime then let my daughter add the shredded apple and put them in the muffin tins when she woke up. We popped them in the oven to bake, then let them cool all afternoon. The following day the teacher came and the kiddo served them to her on a paper napkin with the letter "B" printed on it. The teacher's last name and our last name have the same initial, a coincidence we loved. The rest of our visit was easy and fun. Together we remarked on the delicious chewy texture, intense apple flavor and slight punch of cinnamon in each bite. They set the tone for what I hope will be a wonderful year.<br />
<div style="color: #20124d;"><b><br />
</b></div><div style="color: #20124d;"><b>Apple Snack Muffins</b></div><span style="font-size: x-small;">adapted from <i>Apples for Jam</i> by Tessa Kiros</span><br />
<br />
3/4 c. sugar<br />
1 stick unsalted butter, softened<br />
2 egg.s<br />
1 c. all-purpose flour<br />
1 t. baking soda<br />
1 t. baking powder<br />
1/2 t. ground cardamom<br />
1/2 t. ground cinnamon<br />
2 apples, coarsely grated<br />
1 t. vanilla extract<br />
<i>Yields about 24 mini-muffins</i><br />
<br />
1. Preheat oven to 350ºF. Butter a 12 cup mini-muffin tin. You will bake with this twice.<br />
2. Beat together sugar and butter until light and fluffy. Add the eggs and continue to mix until completely combined. In a separate bowl, sift together the flour, baking soda, baking powder, cardamom and cinnamon. Then, add it to the wet ingredients with the mixer on low until flour is completely incorporated.<br />
3. Add in the apples and vanilla and mix through. Scraped down the sides of the mixing bowl.<br />
4. Fill each muffin tin until 3/4 full. Bake for about 25-30 minutes, or until the tops of the muffins spring back when touched. Cool on a wire rack and serve. <br />
<br />
<br />
Naptime Notes:<br />
Naptime Serving Ideas: I've made this before as <a href="http://www.thenaptimechef.com/2010/05/apple-bread-for-new-home-cooking-with.html">Apple Bread</a> and it is delicious either way. These muffins will be perfect for packing in her lunchbox and I plan to do so this fall!<br />
Naptime Stopwatch: Preparing the batter takes 20 minutes, tops.<br />
Naptime Reviews: My daughter loved the small size of these, they were prefect for her fingers. My husband loved them, too, he indulged happily after dinner.Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-9038169270359572701.post-60691338515233726792010-09-04T07:00:00.011-04:002010-09-04T07:00:05.134-04:00Babble Weekly Round-up<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjXxbULuaj8rdL20BmvvvFoe89juC-HoM-ijeoJOX9a9jgMQXzO6qMba-fEWYBoL00RtXwu-CZtA8oLPlbkgkvPb25qokT3bE331_CgfysA9A2GHY7_3tKJzHboUjml2lLAHSoYD0EDU/s1600/Heirloom+Tomatoes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjXxbULuaj8rdL20BmvvvFoe89juC-HoM-ijeoJOX9a9jgMQXzO6qMba-fEWYBoL00RtXwu-CZtA8oLPlbkgkvPb25qokT3bE331_CgfysA9A2GHY7_3tKJzHboUjml2lLAHSoYD0EDU/s320/Heirloom+Tomatoes.jpg" /></a></div>Check out all the fun stuff on Babble this week!<br />
1. <a href="http://blogs.babble.com/family-kitchen/2010/08/30/the-educated-consumer-what-does-heirloom-mean/">The Educated Consumer: What Does Heirloom Mean?</a><br />
2. <a href="http://blogs.babble.com/family-kitchen/2010/08/31/labor-day-egg-less-dessert-chocolate-ricotta-icebox-cake/">Egg-less Dessert: Chocolate-Ricotta Icebox Cake</a><br />
3<a href="http://blogs.babble.com/family-kitchen/2010/09/01/webisode-wednesday-eggplant-goat-cheese-bake/">. Webisode Wednesday: Eggplant & Goat Cheese Bake</a><br />
4. <a href="http://blogs.babble.com/family-kitchen/2010/09/02/mos-chocolate-chip-bacon-pancakes-to-start-the-school-day/">Mo's Bacon Chocolate Chip Pancakes</a><br />
<a href="http://blogs.babble.com/family-kitchen/2010/09/03/easy-peasy-peach-dessert/">5. Easy-Peasy Peach Dessert</a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-9038169270359572701.post-10779756527147366402010-09-02T07:00:00.123-04:002010-09-02T11:05:38.887-04:00Cherry & Cream Cookies On A Whim: Webisode #39<i><b> <img border="0" height="0" src="http://counters.gigya.com/wildfire/IMP/CXNID=2000002.0NXC/bT*xJmx*PTEyODMzNzMxODk*NTUmcHQ9MTI4MzM3MzE5MzI1MSZwPTQ*MTQ*MiZkPSZnPTImbz*1YWE1NDBkNjU2YWM*NDM3YTNi/NjM5ZGMxODg1MjMyYyZvZj*w.gif" style="height: 0px; visibility: hidden; width: 0px;" width="0" /><object align="middle" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0" height="333" id="MevioWM" width="550"><param name="allowScriptAccess" value="never" /><param name="allowFullScreen" value="true" /><param name="movie" value="http://ui.mevio.com/widgets/mwm/MevioWM.swf?r=368151 " /><param name="quality" value="high" /><param name="FlashVars" value="distribConfig=http://www.mevio.com/widgets/configFiles/distribconfig_mwm_pcw_default.php?r=368151&autoPlay=false&container=false&rssFeed=/%3FsId=23985%26sMediaId=8056014%26format=json&playerIdleEnabled=false&fwSiteSection=DistribGeneric" /><param name="bgcolor" value="#000000" /> <embed src="http://ui.mevio.com/widgets/mwm/MevioWM.swf?r=368151 " quality="high" bgcolor="#000000"width="550" height="333" FlashVars="distribConfig=http://www.mevio.com/widgets/configFiles/distribconfig_mwm_pcw_default.php?r=368151&autoPlay=false&container=false&rssFeed=/%3FsId=23985%26sMediaId=8056014%26format=json&playerIdleEnabled=false&fwSiteSection=DistribGeneric"name="MevioWM"align="middle"allowScriptAccess="never"allowFullScreen="true"type="application/x-shockwave-flash"pluginspage="http://www.macromedia.com/go/getflashplayer" /></object> </b></i><br />
<br />
<i><b>What's Going on Today:</b></i> Taking advantage of last week without preschool obligations (!)<br />
<i><b>Naptime Goals:</b></i> Prepare dough for Cherry & Cream Cookies, test two recipes for the book.<br />
<i><b>Tonight's Menu:</b></i> Two <a href="http://www.thenaptimechef.com/2010/07/naptime-chef-book.html">book recipes</a> (I can't tell you which ones!), Caesar Salad, Cherry & Cream Cookies for dessert.<br />
<i><b>Parenting Lesson of the Day:</b></i> I don't think she understands what I mean when I say "you are starting school next week," but she seems excited about it. <br />
<br />
There is nothing I love more then stumbling across a recipe that grips me with such excitement I shift around my schedule to make it straight away. I am doing <i>a lot</i> of cooking during naptime these days, since I am hard at work <a href="http://www.thenaptimechef.com/2010/07/naptime-chef-book.html">on the book</a>, but I still need to make room for spontaneity. <br />
<br />
Last week I was studiously reading my new issue of<i> <a href="http://www.bonappetit.com/search/query?contributorName=Christina%20Tosi,%20Momofuku%20Milk%20Bar,%20New%20York,%20New%20York">Bon Appetit</a> </i>and came across an article about Christina Tosi, the pastry chef at Momofuku Milk Bar, and her indulgent recipes. With words like <a href="http://www.bonappetit.com/recipes/2010/09/crack_pie">Crack Pie</a>, Chocolate-Malt Cake and Blueberry & Cream Cookies springing off the pages it was all I could do not to drop everything and make all three right then and there. I love desserts like these, ones that are unfussy and indulgent with a child-like quality, and I was thrilled to see that someone at such a high-end restaurant shared this sentiment.<br />
<br />
Here you'll see that I decided to do a riff on Tosi's cookie recipe, using dried cherries instead of blueberries. I also opted to make it more Naptime Chef-friendly, cutting the chilling time by two-thirds. Of course, if you want to chill the dough for 24 hours or more, feel free to do so. I decided to work with my usual time table, mixing dough during naptime and baking it after my daughter went to sleep. I could have, however, waited to bake them the following day at naptime if I'd preferred. Tosi's recipe calls for a few large cookies, but I like small drop cookies for home eating. I played with the baking time to compensate for the smaller cookie size and it worked like a charm.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0l4PZlwzNB24Cae5FzFLu_hM0rQv-QtGmwrQfzhM7yO4uKcKNuR2MC-r_xuvOPqywe97pqb8QQ1fzEuFKDcnOIFUJwWgTYaRGLc19sMvL0iKvqKCuUilJYdjEy0R5T1I5RgGts31u8-0/s1600/Cherry+Cream+Cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0l4PZlwzNB24Cae5FzFLu_hM0rQv-QtGmwrQfzhM7yO4uKcKNuR2MC-r_xuvOPqywe97pqb8QQ1fzEuFKDcnOIFUJwWgTYaRGLc19sMvL0iKvqKCuUilJYdjEy0R5T1I5RgGts31u8-0/s320/Cherry+Cream+Cookies.jpg" /></a></div><br />
<br />
The speed at which these disappeared from the OXO Good Grips container on my kitchen counter has to be a record-breaker for my household. The chewy texture and smooth milky taste was so unique all three of us went nuts. Each cookie perfectly encapsulates the flavors of cherries, cream and butter. My daughter is a berry nut and kept<strike> asking</strike> begging and pleading for more, often negotiating them as a reward for my requests that she pick her her toys and use her "indoor voice." I couldn't blame here for trying, we all were looking for excuses to have just one more. <br />
<br />
<div style="color: #20124d;"><b>Cherry & Cream Cookies</b></div><span style="font-size: xx-small;">adapted from Christina Tosi for <i>Bon Appetit</i></span><br />
<br />
Milk Crumbs:<br />
3/4 c. nonfat dry milk powder<br />
1/2 c. all-purpose flour<br />
3 T. cornstarch<br />
3/4 t. Kosher salt<br />
6 T. unsalted butter, melted<br />
<br />
Cookies:<br />
2 c. unsalted butter, room temperature<br />
1 1/2 c. sugar<br />
1 1/2 c. plus 2 T. light brown sugar<br />
1/2 c. plus 2 T. light corn syrup<br />
2 large eggs<br />
5 1/4 c. all-purpose flour<br />
2 t. baking powder<br />
1 t. baking soda<br />
1 t. Kosher salt<br />
1 1/2 c. Milk Crumbs (see recipe above)<br />
1 1/2 c. dried cherries<br />
<br />
1. For the Milk Crumbs: Preheat oven to 275ºF. Line a large jelly roll pan with parchment. Combine milk powder, flour, sugar, cornstarch and salt in a medium bowl. Toss evenly to mix. Add the butter, stir it with a fork until clusters form. Spread the mixture evenly onto the prepared sheet. Bake for about 10 minutes, or until crumbs are dry and crumbly, but still pale. Allow to cool on a baking sheet. <i>These can be stored in an airtight container at room temperature for up to 1 week.</i><br />
<br />
2. For the Cookies: In a mixer fitted with a paddle attachment combine butter, sugars and corn syrup. Beat on medium-high speeds until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes. Add the eggs, beat on medium-high until mixture is very pale and sugar is dissolved. About 10 minutes. Add flour, baking powder, baking soda and salt, beat on low speed until just incorportaed. Add Milk Crumbs, beat again until just incorporated. Stir in cherries with a spatula until evenly distributed. Dough will be sticky!<br />
<br />
3. Wrap dough tightly in plastic wrap and store in the refrigerator for up to 48 hours.<br />
<br />
4. Preheat oven to 375ºF. Line two jelly roll pans with parchment or silpat. Drop by round teaspoonfull onto baked sheets and bake cookies until golden and just set in the center. About 10-13 minutes. Transfer cookies to racks and cool completely.<br />
<br />
<div style="color: #20124d;"><b>Naptime Notes:</b></div><span style="color: #20124d;">Naptime Recipe Ideas:</span> These would taste great with dried blueberries, per the original recipe, or chocolate chips. They can also be made in the larger sizes per the original recipe if you want to go all out.<br />
<span style="color: #20124d;">Naptime Stopwatch: </span>Making the Milk Crumbs takes about 14 minutes. Making the batter takes about 20 minutes.<br />
<span style="color: #20124d;">Naptime Reviews:</span> These truly unique cookies were the hit of the block. I gave some to neighbors and my husband's co-workers, they adored them.Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-9038169270359572701.post-21982271838731365972010-08-31T07:00:00.060-04:002010-08-31T07:00:10.063-04:00Savory Ham & Cheese Bread for a Late Summer Lunch<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpSZpDljayhHg15lor-z5Yq3ajh9GnHJC0HZMPemwjSzdRAHJQuFY0I-6KzGWvcT8VCT3Kmsj2Z_0xsx3sMnmucCywrkB05KHzM2YrUPrfuD1sYfAYtoJv07VppazMHdzG26gVuC4H3kI/s1600/Ham+and+Cheese+Bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpSZpDljayhHg15lor-z5Yq3ajh9GnHJC0HZMPemwjSzdRAHJQuFY0I-6KzGWvcT8VCT3Kmsj2Z_0xsx3sMnmucCywrkB05KHzM2YrUPrfuD1sYfAYtoJv07VppazMHdzG26gVuC4H3kI/s320/Ham+and+Cheese+Bread.jpg" /></a></div><i><b>What's Going on Today:</b></i> Reminiscing about vacation in Cooperstown earlier this month. Organizing daughter's fall wardrobe!<br />
<i><b>Naptime Goals:</b></i> Start ironing labels into daughter's clothes. Bake loaf of Savory Ham & Cheese Bread.<br />
<i><b>Tonight's Menu:</b></i> Savory Ham & Cheese Bread, Caprese Salad, White Wine.<br />
<b><i>Parenting Lesson of the Day: </i></b>The fashion philosophy of a toddler: "More is more."<br />
<br />
Leave it to my Mom to introduce me to a new bread that I want to make, and eat, every single day for the rest of my life. As some of you might know, my mother is a total Francophile. She even went so far as to ask my daughter to call her Grandmere. It didn't work - my daughter calls her something that might resemble an abbreviation - but she got her point across. There is no French lineage in the entire history of our family, but that doesn't mean we can't pretend.<br />
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Of course, the best way to pretend to be French is by eating the food. According to my Mom this savory ham and cheese bread would be the centerpiece of a French country lunch. A fresh loaf paired with a platter of fresh tomatoes and pitchers of citron presse, this would comprise a wonderfully simple summer meal. I don't know if this is true or not, I've never stayed in France for more than five days at a time, but I'll take her word for it. It certainly worked for me when we had lunch in Cooperstown.<br />
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Not only is this bread easy to bake during naptime, it really does make up the perfect snack or light summer meal. I love it's dense chewy cheesiness studded with salty ham. I found that toasting it made it taste similar to a gourmet slice of grilled cheese. It's pebbly texture is also very appealing, giving it a rustic quality befitting the style in which it should be enjoyed. I've seen breads similar to this in baskets at fancy restaurants, but I think I'll think with eating it the French way. On the back porch, for lunch, with Mom.<br />
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<b style="color: #20124d;">Savory Ham & Cheese Bread</b><br />
<span style="font-size: xx-small;"><i><b style="color: #20124d;"> </b>adapted from The New York Times</i></span><br />
1 3/4 c. all-purpose flour<br />
2 t. baking powder<br />
1 t. salt<br />
1/4 t. black pepper<br />
3 large eggs<br />
1/3 c. whole milk<br />
1/3 c. olive oil<br />
6 oz. baked ham, cut into 1/4" cubes<br />
6 oz. Gruyere, coarsely grated<br />
<br />
1. Preheat oven to 350ºF. Butter a loaf pan generously with butter.<br />
2. In a large bowl, whisk flour with baking powder, salt and pepper.<br />
3. In a medium bowl lightly whisk the eggs, then whisk in the milk and olive oil.<br />
4. With a spatula, fold the wet ingredients into the dry until just mixed. Fold in ham and cheese.<br />
5. Pour batter into loaf pan and smooth the top. Bake for 40-50 minutes, or until a cake test comes out with a few crumbs attached.<br />
6. Cool loaf in the pan on a wire rack for 5 minutes. Then, turn it onto the rack and cool completely.<br />
<div style="color: #20124d;"><b><br />
</b></div><div style="color: #20124d;"><b>Naptime Notes:</b></div><span style="color: #20124d;">Naptime Serving Ideas:</span> This bread tastes best when served warm. I am always able to give my daughter a slice to try after she wakes up from her nap. It also keeps well in the fridge when wrapped tightly.<br />
<span style="color: #20124d;">Naptime Stopwatch:</span> Making the batter takes about 20 minutes. Baking time is 40-50 minutes.<br />
<span style="color: #20124d;">Naptime Reviews</span>: This is a hit with adults and children. My daughter still seems to pick the ham out of the bread sometimes, claiming she doesn't like it, but eats it on other occasions. Oh well, you win some, you lose some.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-9038169270359572701.post-69239997892467572832010-08-28T07:00:00.003-04:002010-08-28T09:09:09.709-04:00Babble Weekly Round-up<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMYVaksMzAwp_mtMuAPi4X4oA1JqaA5HnkQTdHDQT7OEtl6p4S8kHxworlKk9dGIH0gQbY6xaG3-DsP1FerJRwaxHAguNKF5jN_qXGKAlxNJXp5EMWR5wzMp3AnLuyweaZXCozsdA3EOI/s1600/GORP.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMYVaksMzAwp_mtMuAPi4X4oA1JqaA5HnkQTdHDQT7OEtl6p4S8kHxworlKk9dGIH0gQbY6xaG3-DsP1FerJRwaxHAguNKF5jN_qXGKAlxNJXp5EMWR5wzMp3AnLuyweaZXCozsdA3EOI/s320/GORP.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">It's back-to-school week on Babble! Don't forget to stop by and check out all of the great posts on packing nutritious meals for your kids!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/08/23/how-to-be-a-school-day-chef/">1. Cooking, for Parents: 5 Ways to Be a School Day Chef. </a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/08/24/gorp-the-classic-snack-packs-a-nutritional-punch/">2. GORP: The Classic Snack Packs a Nutritional Punch.</a> </div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/08/25/webisode-wednesday-the-tamra-davis-cooking-show-lunchbox-show-lunchbox-inspiration-from-hollywood/">3. Webisode Wednesday: Tamra Davis Cooking Show Lunch Episode. </a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/08/26/5-tips-for-packing-healthy-lunchbox-beverages/">4. 5 Tips for Packing Healthy Lunchbox Beverages. </a></div><a href="http://blogs.babble.com/family-kitchen/2010/08/27/tilapia-fish-sandwich-for-labor-day/"><span style="font-family: "Trebuchet MS",sans-serif;">5. Tilapia Fish Sandwich for Labor Day.</span></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9038169270359572701.post-25619188030386172942010-08-26T07:00:00.053-04:002010-09-10T21:22:06.570-04:00The Ultimate Watermelon Margaritas for a Vineyard Cookout: Webisode #38<div style="font-family: "Trebuchet MS",sans-serif;"><img border="0" height="0" src="http://counters.gigya.com/wildfire/IMP/CXNID=2000002.0NXC/bT*xJmx*PTEyODI3ODMxNDg2MjUmcHQ9MTI4Mjc4MzI1NzM*OCZwPTQ*MTQ*MiZkPSZnPTImbz*1YWE1NDBkNjU2YWM*NDM3YTNi/NjM5ZGMxODg1MjMyYyZvZj*w.gif" style="height: 0px; visibility: hidden; width: 0px;" width="0" /></div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b><object ="" height="333" style="background-image: url(http://i1.ytimg.com/vi/pIGEQR923q0/hqdefault.jpg);" width="550"><param name="movie" value="http://www.youtube.com/v/pIGEQR923q0?fs=1&hl=en_US"><param name="allowFullScreen" value="true"><param name="allowscriptaccess" value="always"><embed src="http://www.youtube.com/v/pIGEQR923q0?fs=1&hl=en_US" width="550" height="333" allowScriptAccess="never" allowFullScreen="true" wmode="transparent" type="application/x-shockwave-flash"></embed></object> </b></i><br />
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<div style="font-family: Georgia,"Times New Roman",serif;"><i><b>What's Going on Today:</b></i> Trip to the Martha's Vineyard Agricultural Fair, lunch on the dock.</div></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><b>Naptime Goals:</b></i> Put chicken in bbq sauce to marinate, <a href="http://www.thenaptimechef.com/2010/06/summer-fruit-cobbler-webisode-27.html">make peach crumble</a>, make Watermelon Margheritas.</div><div style="font-family: Georgia,"Times New Roman",serif;"><i><b>Tonight's Menu:</b></i> Home Guacamole, Cheese & Fruit, BBQ Chicken, Cous-Cous Salad, Green Salad, Watermelon Margaritas, <a href="http://www.thenaptimechef.com/2010/06/summer-fruit-cobbler-webisode-27.html">Peach Crumble</a>.</div><div style="font-family: Georgia,"Times New Roman",serif;"><i><b>Parenting Lesson of the Day: </b></i>The more kids the merrier.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">One of the best part's about being on Martha's Vineyard for us is catching up with friends. We chose this week especially to come out and visit because we knew our friends would be here as well. Early in the week we took an awesome boat trip with our friend Phoebe from <a href="http://www.biggirlssmallkitchen.com/">Big Girls, Small Kitchen</a>, (more on that soon!), and the next night our friends Adam and Kate came over with their two boys for a BBQ.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQIZ6chUXOiVygjl3nOYrV272_bB8puwlXk1YddC0VP2Lc6_G0u5uj_p75sZkqShe32V37C8mc8B5EKWBeo0v2j-lNloRRHAnPe-QqlDCVr3HmnW1HPq3I3OH9MqfNlZwPKRuyMcsfeUA/s1600/Watermelon+Margherita.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQIZ6chUXOiVygjl3nOYrV272_bB8puwlXk1YddC0VP2Lc6_G0u5uj_p75sZkqShe32V37C8mc8B5EKWBeo0v2j-lNloRRHAnPe-QqlDCVr3HmnW1HPq3I3OH9MqfNlZwPKRuyMcsfeUA/s320/Watermelon+Margherita.jpg" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Since it's summer vacation and we're all in a relaxed mindset we put together a fun, easy menu for everyone. During naptime we put the chicken in to marinate, made the peach crisp and whipped up a pitcher of these awesome margheritas. <a href="http://www.thenaptimechef.com/2009/08/napping-on-otsego-lake.html">My friend Char</a> gave me this recipe and I knew there was no better time to give it a try. Sweet and tasty, they are the perfect refreshment for an evening in the yard with the kids.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><b>Char's Watermelon Margaritas</b></div><div style="font-family: Georgia,"Times New Roman",serif;">2 c. cubed watermelon</div><div style="font-family: Georgia,"Times New Roman",serif;">1 c. tequila</div><div style="font-family: Georgia,"Times New Roman",serif;">1/2 c. lime juice</div><div style="font-family: Georgia,"Times New Roman",serif;">1/2 c. triple sec (or 1/4 c. triple sec, 1/4 c. Cointreau)</div><div style="font-family: Georgia,"Times New Roman",serif;">1/4 c. confectioners' sugar</div><div style="font-family: Georgia,"Times New Roman",serif;">3 c. crushed ice</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">1. Puree watermelon until liquid. Strain liquid to remove extra pulp and seeds.</div><div style="font-family: Georgia,"Times New Roman",serif;">2. Add juice, tequila, lime juice, triple sec, sugar and ice. Mix well. Add sugar. Mix again. Serve.</div><div style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><b><br />
</b></div><div style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><b>Naptime Notes:</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #20124d;">Naptime Recipe Ideas:</span> This method would work well with other kinds of fruit like strawberries or peaches.</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #20124d;">Naptime Stopwatch:</span> Making these takes approximately 5 minutes, the put them in the fridge until you are ready to drink them!</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #20124d;">Naptime Reviews:</span> This was a huge hit with the adults, the children stuck with basic watermelon pieces, which suited them just fine.</div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-9038169270359572701.post-3475031340503159232010-08-24T07:00:00.059-04:002010-09-10T21:13:27.767-04:00The Only Plum Torte Recipe I'll Ever Need<div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1ljWXcLv3Ui1IhuVw2BhuKO6hZFGBWfyxIBWRefARr-rHZl2L4fUXniU-JxjP2RdcAb-0MJeYZiqUt7HoubcpUgwWhOyMPOTHQM_m4EpzYvZWEVBRrQ5LBIxVfJR7aa9aAnU33v7J-U/s1600/Plum+Torte.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1ljWXcLv3Ui1IhuVw2BhuKO6hZFGBWfyxIBWRefARr-rHZl2L4fUXniU-JxjP2RdcAb-0MJeYZiqUt7HoubcpUgwWhOyMPOTHQM_m4EpzYvZWEVBRrQ5LBIxVfJR7aa9aAnU33v7J-U/s320/Plum+Torte.jpg" /></a></div><div style="font-family: Georgia,"Times New Roman",serif;"><i><b> What's Going on Today:</b></i> Morning trip to the local market, pick up dry cleaning, romp at playground on the beach.</div><div style="font-family: Georgia,"Times New Roman",serif;"><i><b>Naptime Goals: </b></i>Accounting, finish Babble column, bake Plum Torte</div><div style="font-family: Georgia,"Times New Roman",serif;"><i><b>Tonight's Menu:</b></i> <a href="http://www.thenaptimechef.com/2009/12/artichoke-rosemary-pizza.html">Artichoke-Rosemary Pizza</a>, Plum Torte, Glass of Albarino</div><div style="font-family: Georgia,"Times New Roman",serif;"><i><b>Parenting Lesson of the Day:</b></i> What's worse: finger paint or marker?</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">I've been making this Plum Torte all month and it's finally time I told you about it. At first I wasn't going to because it is so simple. So incredibly simple that it almost didn't seem unique enough to write about. But then, after searching through my cookbooks for other plum torte recipes, I realized that it's simplicity doesn't indicate laziness of the baker, it is, in fact, the true beauty of the recipe.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Generally speaking, summer fruit desserts are at their best if the baker uses a light touch. When fruits are in season their flavors are so incredibly delicious that it's almost criminal to augment them too much with batters and heat. Instead, as with this torte, it's best when the fruit's flavor is enhanced by an easy, light batter and baked only until just softened. In this recipe the light batter is dotted with so many plums that you almost can't see the actual batter. While it bakes the fruit slowly sinks into the cake, creating little wells of plum juice on top. Each bite brings a mouthful of sweet, juicy baked plum with a hint of cinnamon and soft vanilla crumb. It's just the right amount of cake to offset the intense fruit flavor, like a little cushion for the plums to fall back on.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Baking this is quite easy during my daughter's afternoon naptime. As I noted, I've made this on a weekly basis all month. When I was in Cooperstown I sliced the torte in two and took some over to Geri. This week I took some to a neighbor on a whim. I plan on making it again next week, too. As my research showed, there really are dozens more torte recipes I have on hand that I should/could try, but I think I'll stick to this one for now. </div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><b>Plum Torte</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: xx-small;">adapted from <i>The New Elegant But Easy Cookbook</i> by Marian Burros</span></div><div style="font-family: Georgia,"Times New Roman",serif;">1 stick (8 T.) unsalted butter, room temperature</div><div style="font-family: Georgia,"Times New Roman",serif;">3/4 c. sugar</div><div style="font-family: Georgia,"Times New Roman",serif;">1 c. unbleached all-purpose flour, sifted</div><div style="font-family: Georgia,"Times New Roman",serif;">1 t. baking powder</div><div style="font-family: Georgia,"Times New Roman",serif;">2 eggs</div><div style="font-family: Georgia,"Times New Roman",serif;">Pinch of Kosher salt</div><div style="font-family: Georgia,"Times New Roman",serif;">12 Plums, pitted and cut in half (Italian or purple plums are best)</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">Topping:</div><div style="font-family: Georgia,"Times New Roman",serif;">1 t. cinnamon</div><div style="font-family: Georgia,"Times New Roman",serif;">2 T. sugar</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;">1. Preheat oven to 350ºF. Prepare a 9 or 10" springform pan and set aside.</div><div style="font-family: Georgia,"Times New Roman",serif;">2. Cream the butter and sugar in a mixing bowl until pale and fluffy. Add the flour, baking powder, eggs and salt and mix on low speed. Once flour is incorporated increase speed to medium and mix well.</div><div style="font-family: Georgia,"Times New Roman",serif;">3. Spoon the batter into the baking pan. Arrange the plum halves skin side down in the batter. Mix the cinnamon and sugar together in a small bowl and sprinkle it over the top of the plums.</div><div style="font-family: Georgia,"Times New Roman",serif;">4. Bake for 45-50 minutes, or until cake test inserted in the center comes out clean. Remove from oven and allow to cool before removing from pan and serving.</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="color: #20124d; font-family: Georgia,"Times New Roman",serif;"><b>Naptime Notes:</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #20124d;">Naptime Recipe Serving Ideas:</span> When serving this the simpler the better. I like to serve it with a scoop of vanilla ice-cream or a heft dose of whipped cream.</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #20124d;">Naptime Stopwatch:</span> The batter takes about 10 minutes to pull together.</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="color: #20124d;">Naptime Reviews: </span>My daughter loved the baked plums more than I expected. Baking them intensifies their flavor and sweetens them up which I think got her hooked.</div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-9038169270359572701.post-20826845402652948452010-08-21T08:32:00.000-04:002010-08-21T08:32:30.897-04:00Babble Weekly Round-up<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPn7fRMV-WKijmjT_lYuL3D3pydX6t42VK2B21pL9POxmreGpRU-egjad8l3PHS5kkzyOU8zM7m3fLI_0u2Rk_wpWBD2P6s_3qoewkxDckpXnayn6DzITaqjJXFUvDf6u8qZeUcqqX5M4/s1600/Spiced+Peach+Muffins.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPn7fRMV-WKijmjT_lYuL3D3pydX6t42VK2B21pL9POxmreGpRU-egjad8l3PHS5kkzyOU8zM7m3fLI_0u2Rk_wpWBD2P6s_3qoewkxDckpXnayn6DzITaqjJXFUvDf6u8qZeUcqqX5M4/s320/Spiced+Peach+Muffins.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">This week we celebrated summer tomatoes on Babble and I rounded out my summer fruit baking with some Spiced Peach Muffins!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/08/16/kitchen-reading-my-top-5-august-cookbooks-food-lovers/">1. Kitchen Reading: My Top 5 August Cookbooks for Food Lovers:</a> A list of five books I'm reading this August.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/08/17/real-food-fast-johnnycakes-for-dinner/">2. Johnnycakes for Dinner:</a> Exploring my new favorite breakfast-for-dinner dish, Johnnycakes. </div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.blogger.com/goog_280156762"><br />
</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/08/18/webisode-wednesday-baked-summer-tomatoes-with-parmesan-herbs/">3. Baked Tomatoes with Parmesan & Herbs for Webisode Wednesday</a>: Remember these beauties? They deserved another look. </div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.blogger.com/goog_280156758"><br />
</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/08/19/spiced-peach-muffins-to-start-the-day/">4. Spiced Peach Muffins:</a> The muffins I used to bribe my neighbor to babysit our fish while we were on vacations!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/08/20/the-simple-pleasure-of-slow-roasted-tomatoes/">5. The Simple Pleasure of Slow-Roasted Tomatoes: </a>Perhaps the easiest tomato recipe of all time, and the most delicious.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9038169270359572701.post-65263293986026585702010-08-19T07:00:00.083-04:002010-09-10T20:58:10.433-04:00Eggplant & Goat Cheese Bake for Summer: Webisode #37<div style="font-family: "Trebuchet MS",sans-serif;"><i><b><img border="0" height="0" src="http://counters.gigya.com/wildfire/IMP/CXNID=2000002.0NXC/bT*xJmx*PTEyODIwMDkzOTc1MTUmcHQ9MTI4MjAwOTQwMTcwOCZwPTQ*MTQ*MiZkPSZnPTImbz*1YWE1NDBkNjU2YWM*NDM3YTNi/NjM5ZGMxODg1MjMyYyZvZj*w.gif" style="height: 0px; visibility: hidden; width: 0px;" width="0" /><object align="middle" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0" height="333" id="MevioWM" width="550"><param name="allowScriptAccess" value="never" /><param name="allowFullScreen" value="true" /><param name="movie" value="http://ui.mevio.com/widgets/mwm/MevioWM.swf?r=36765 " /><param name="quality" value="high" /><param name="FlashVars" value="distribConfig=http://www.mevio.com/widgets/configFiles/distribconfig_mwm_pcw_default.php?r=36765&autoPlay=false&container=false&rssFeed=/%3FsId=23985%26sMediaId=8053283%26format=json&playerIdleEnabled=false&fwSiteSection=DistribGeneric" /><param name="bgcolor" value="#000000" /> <embed src="http://ui.mevio.com/widgets/mwm/MevioWM.swf?r=36765 " quality="high" bgcolor="#000000"width="550" height="333" FlashVars="distribConfig=http://www.mevio.com/widgets/configFiles/distribconfig_mwm_pcw_default.php?r=36765&autoPlay=false&container=false&rssFeed=/%3FsId=23985%26sMediaId=8053283%26format=json&playerIdleEnabled=false&fwSiteSection=DistribGeneric"name="MevioWM"align="middle"allowScriptAccess="never"allowFullScreen="true"type="application/x-shockwave-flash"pluginspage="http://www.macromedia.com/go/getflashplayer" /></object> </b></i><br />
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<div style="font-family: Arial,Helvetica,sans-serif;"><i><b>What Going on Today: </b></i>Trip to favorite Farmer's Market in Connecticut, pizza lunch at the market, ask neighbor to babysit our fish next week while we are on vacation.</div></div><div style="font-family: Arial,Helvetica,sans-serif;"><i><b>Naptime Goals</b></i>: Prepare Eggplant & Goat Cheese bake for dinner, finish up some blog posts, packing (again).</div><div style="font-family: Arial,Helvetica,sans-serif;"><i><b>Tonight's Menu: </b></i>Eggplant & Goat Cheese Bake with country bread, panko chicken tenders, banana bread.</div><div style="font-family: Arial,Helvetica,sans-serif;"><i><b>Parenting Lesson of the Day:</b></i> Your child's growth rate will always exceed your expectations. Be prepared to buy new clothes/shoes every 6 months. Or more.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">During our brief vacation interlude in Connecticut I've been catching up on house chores and farmer's markets visits. I've also been reviewing our upcoming preschool calendar (I can't believe we'll be on a school schedule soon!) and taking baby steps towards ordering my daughter some much needed fall clothes. It's been so hot this summer all she has been wearing is sundresses, but I know she'll be wearing her jeans before we know it. (Weep.) I better get her a pair that fit!</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">The impending move toward fall has left me scrambling to cling to any last signs of summer. The farmer's market is overflowing with produce and my daughter's afternoon naps are still long, so I am going to cook up my fresh vegetables as often as possible. Come January I'll be mourning these afternoons so very much - not the cooking part, I still be doing that - but the fresh, local vegetables will be long gone.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: Arial,Helvetica,sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7hm4lI5RBEGVDB_rFio6z6ffTWt4ZI24VmxZplSz0WQ04rqmCoj77FIbyCL03iJCPZ46T6aYFNbq8SX54G4sc7W-me6udMdYGKmDLCrPU1TDPFTfTQqHBKp5cUDKAnaTTV4ChFCwHfl0/s1600/Eggplant+goat+cheese+bake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7hm4lI5RBEGVDB_rFio6z6ffTWt4ZI24VmxZplSz0WQ04rqmCoj77FIbyCL03iJCPZ46T6aYFNbq8SX54G4sc7W-me6udMdYGKmDLCrPU1TDPFTfTQqHBKp5cUDKAnaTTV4ChFCwHfl0/s320/Eggplant+goat+cheese+bake.jpg" /></a></div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">This week I decided to take advantage of the gorgeous eggplant at the market. Their deep aubergine is so alluring, like exotic jewels piled high in a bin, I can never pick up just one. Being that is too hot for Eggplant Parmesan I decided that do a simple eggplant bake instead. <a href="http://www.thenaptimechef.com/2009/09/napping-with-aunt-ethel.html">My friend Mary </a>gave me the idea for this method earlier this summer. I made up my own recipe based on her description and have been making it with great gusto ever since. Thinly sliced eggplant is drizzled with olive oil, chopped herbs, goat cheese and tomatoes, then roasted at a high temperature and served hot for dinner. It's kind of like a ratatouille, only the vegetables remain separate instead of melting into a soft mush. I like to serve it with a little rice or pasta, but it can even be eaten straight out of the pan it's so good.</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">As you'll see, I prepared this during naptime the other day and popped it in the oven right before dinner. The roasting took little to no time at all. It was a perfect way to savor a few more bites of summer. How I never want to see it end!</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="color: #20124d; font-family: Arial,Helvetica,sans-serif;"><b>Eggplant & Goat Cheese Bake</b></div><div style="font-family: Arial,Helvetica,sans-serif;">5-6 thin eggplants, sliced into 1/4" thick sliceds</div><div style="font-family: Arial,Helvetica,sans-serif;">3 cloves garlic, finely chopped</div><div style="font-family: Arial,Helvetica,sans-serif;">1 - 1 1/2 c. medium sized tomatoes, chopped into 1" cubes</div><div style="font-family: Arial,Helvetica,sans-serif;">4 oz. goat cheese</div><div style="font-family: Arial,Helvetica,sans-serif;">1/3 c. basil, roughly chopped</div><div style="font-family: Arial,Helvetica,sans-serif;">Kosher Salt</div><div style="font-family: Arial,Helvetica,sans-serif;">1/2 c. olive oil (or more) for drizzling</div><div style="font-family: Arial,Helvetica,sans-serif;"><br />
</div><div style="font-family: Arial,Helvetica,sans-serif;">1. Preheat the oven to 375ºF. </div><div style="font-family: Arial,Helvetica,sans-serif;">2. In a 13x9 baking dish layer the sliced eggplants, overlapping if necessary. Drizzle a little of the olive oil over the eggplants and gently toss them to coat. Scatter the garlic over the eggplant. Then scatter the tomatoes evenly over the eggplant. </div><div style="font-family: Arial,Helvetica,sans-serif;">3. Crumble the goat cheese with a knife or your fingers and scatter it over the tomatoes. Then scatter the basil on top.</div><div style="font-family: Arial,Helvetica,sans-serif;">4. Bake for 35-40 minutes, or until the eggplant is softened and the cheese is slightly melted. Serve hot.</div><div style="color: #20124d; font-family: Arial,Helvetica,sans-serif;"><b><br />
</b></div><div style="color: #20124d; font-family: Arial,Helvetica,sans-serif;"><b>Naptime Notes:</b></div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #20124d;">Naptime Variations & Ideas:</span> In this I use plain goat cheese, but herbed goat cheese would be just as delicious. Play with the herbs that you like to include as well, here I use basil and parsley, but thyme or rosemary would be fantastic.</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #20124d;">Naptime Stopwatch: </span>Preparing the Eggplant takes about 15 minutes, roasting takes 25 minutes.</div><div style="font-family: Arial,Helvetica,sans-serif;"><span style="color: #20124d;">Naptime Reviews</span>: My daughter is still getting used to eggplant, she'll eat it tossed with noodles. My husband and I gobble this right down every time.</div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-9038169270359572701.post-57934932266302643132010-08-17T07:00:00.078-04:002010-08-17T07:00:09.233-04:00Apricot-Blueberry Cake to Pass Around Town<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4phKypzq2SRbNIsUAD8auaExZkedDUhyr27SXCk2-uji_bhJloXGKoIi6P_qFjpZn_QNYJ_wsES1QAhKqfU5Ft__1TLJwKvsKhNV8YHcztDof1QRyGpOM32llU37DeaJYHD4KbQm6Tw/s1600/Apricot+Blueberry+Cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ4phKypzq2SRbNIsUAD8auaExZkedDUhyr27SXCk2-uji_bhJloXGKoIi6P_qFjpZn_QNYJ_wsES1QAhKqfU5Ft__1TLJwKvsKhNV8YHcztDof1QRyGpOM32llU37DeaJYHD4KbQm6Tw/s320/Apricot+Blueberry+Cake.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>What's Going on Today: </b></i>Catching up with old friend's on vacation, morning at the beach, long overdue laundry loads.</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Naptime Goals:</b></i> Make two Apricot-Blueberry Cakes for friends I haven't seen in way too long, finish (or, at least, attempt to) laundry and last chapter of awesome book.</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Tonight's Menu: </b></i>Going out to dinner with my family.</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Parenting Lesson of the Day:</b></i> When the kids you used to babysit start babysitting your own kid, you start to feel old.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I did a lot of baking two weeks ago in Cooperstown. It was so nice being at home with more helping hands. Since I didn't have to pay as much attention to things like house chores and major grocery runs, I was free to bake and cook for entire naptimes. So, like any mother who has learned to seize any free moment with the tenacity usually reserved for Target coupons or a cheap happy hour, I did just that. I think my poor mother has been stocking up her pantry ever since I left!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
<a href="http://www.thenaptimechef.com/2009/10/cinnamon-sugar-caramel-muffins.html">My friend Barbara </a>and I were in the midst of one of our typical email correspondences the other week when she reminded me of <a href="http://www.thenaptimechef.com/2009/05/napping-in-rhubarb-patch.html">this Rhubarb-Almond Cake</a>. The recipe originated with her and she constantly makes it with other fruits. Without any of the favored red stalks on hand last month, she gave it a try with apricots and blueberries instead. A happy combination of bright citrus and tart berry flavors, it was a hit with her family as I was sure it would be with mine.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Since visiting Cooperstown in the summer often means reunions galore I decided to make two of these cakes. One for my family (after all, we have to sample some, don't we?) and one for the summer family I used to babysit. Making the cake is a simple one bowl affair so all I had to do was double the recipe and stir for an extra minute or two. After a scant five minutes of stirring and chopping everything was ready. They were popped in the oven while I went to change the laundry and snag ten minutes on the porch.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">The cakes were gorgeous fresh out of the oven. Fragrant and golden, it was actually a little tough to part with one. In fact, I almost didn't since it turns out I didn't butter my cake pan well enough. Thankfully my good friends weren't at all perturbed when I gave it to them <i>still in</i> the pan, with a note asking them to return the pan when they were finished. (Next time I'll line it with parchment paper.) From the sounds of the thank you's on the other end of the phone when they called the next day, I don't think they minded the presentation one bit.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="color: #20124d; font-family: "Trebuchet MS",sans-serif;"><b>Apricot-Blueberry Cake </b></div><div style="font-family: "Trebuchet MS",sans-serif;">adapted from <a href="http://www.thenaptimechef.com/2009/05/napping-in-rhubarb-patch.html">Rhubarb Almond Cake</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost"><span style="color: #000066; font-weight: bold;"></span><span style="color: #000066;"></span><br />
1 c. sugar, plus more for sprinkling <br />
1 c. all-purpose flour, sifted <br />
1 1/2 sticks unsalted butter, melted and cooled <br />
2 eggs<br />
1 t. pure almond extract <br />
3/4 c. chopped apricots</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost">1/2 c. fresh blueberries<br />
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1. Preheat oven to 350ºF. Butter and flour 9-inch cake pan if it is non-stick. If it is not non-stick line the bottom of the pan with parchment paper.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost">2. Scatter fruit evenly on the bottom of the pan and set aside. </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost">3. Mix first five ingredients in a large bowl until fully combined. </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost">4. Pour batter over fruit in the cake pan and sprinkle top lightly with sugar, this will make a nice crust. </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost">5. Bake for 40-45 minutes or until cake tester comes out clean. <span style="color: #000066; font-weight: bold;"><br />
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Naptime Notes</span>: <span style="color: #000066;"><br />
Naptime Recipe Props:</span> I don't know if there is a simpler cake in the whole world. It is delicious everytime, no matter what fruit you use. This fall it will be great with apples, or plums!<br />
<span style="color: #000066;">Naptime Stopwatch:</span> The batter of this cake takes about 5 minutes to prepare and about 40 minutes to bake.<br />
<span style="color: #000066;">Naptime Reviews:</span> My daughter loves this cake and didn't flinch at the blueberries, not a favorite of hers.</span></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-9038169270359572701.post-20205491277964085022010-08-14T08:00:00.003-04:002010-08-14T08:19:24.052-04:00Babble Weekly Round-up<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIvf4jkqOk1Qg3rPdTXCaFEEpFE4096gwnsD6nvIZ-qi93mY27_EStKuEJ6E95WL8Saupd94pEAsxvkJyP7AZkO-usYephpngSImSn8FLY1CUWoxTt7Rd5c3C-o9StSguJXwR0JEMLKP4/s1600/Arnold+Palmers.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIvf4jkqOk1Qg3rPdTXCaFEEpFE4096gwnsD6nvIZ-qi93mY27_EStKuEJ6E95WL8Saupd94pEAsxvkJyP7AZkO-usYephpngSImSn8FLY1CUWoxTt7Rd5c3C-o9StSguJXwR0JEMLKP4/s320/Arnold+Palmers.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">What a tasty week on Babble. I am still drinking these Arnold Palmer's - they definitely the best way to celebrate August on the patio!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/08/09/the-educated-consumer-egg-carton-labels-101/">1. The Educated Consumer: Egg Carton Labels 101</a> - Do you know what all those egg labels really mean? Test your IQ.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/08/10/in-a-minute-french-toastlette/">2. Real Food Fast: In-a-Minute French Toastelette: </a>When life hands you day-old challah, make french toast!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/08/11/webisode-wednesday-a-corn-on-the-cob-duet/">3. Corn on the Cob: Webisode Wednesday</a> - Are you Team Grill or Team Boil?</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">4. <a href="http://blogs.babble.com/family-kitchen/2010/08/12/tea-with-a-twist-arnold-palmers-at-home/">Arnold Palmer's at Home: Tea with a Twist</a> - My favorite summer beverage!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/08/13/real-food-fast-warm-corn-and-prosciutto/">5. Warm Corn & Prosciutto to Impress:</a> The easiest sophisticated corn dish you'll serve all season.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9038169270359572701.post-54363393861020241072010-08-12T07:00:00.061-04:002010-08-12T07:00:02.229-04:00Bread & Butter Pickles with Dad: Webisode #36<div style="font-family: "Trebuchet MS",sans-serif;"><i><b> <img border="0" height="0" src="http://counters.gigya.com/wildfire/IMP/CXNID=2000002.0NXC/bT*xJmx*PTEyODE*OTE1Njc4NjgmcHQ9MTI4MTQ5MTU3MjAwOSZwPTQ*MTQ*MiZkPSZnPTImbz*1YWE1NDBkNjU2YWM*NDM3YTNi/NjM5ZGMxODg1MjMyYyZvZj*w.gif" style="height: 0px; visibility: hidden; width: 0px;" width="0" /><object align="middle" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0" height="333" id="MevioWM" width="550"><param name="allowScriptAccess" value="never" /><param name="allowFullScreen" value="true" /><param name="movie" value="http://ui.mevio.com/widgets/mwm/MevioWM.swf?r=36745 " /><param name="quality" value="high" /><param name="FlashVars" value="distribConfig=http://www.mevio.com/widgets/configFiles/distribconfig_mwm_pcw_default.php?r=36745&autoPlay=false&container=false&rssFeed=/%3FsId=23985%26sMediaId=8052396%26format=json&playerIdleEnabled=false&fwSiteSection=DistribGeneric" /><param name="bgcolor" value="#000000" /> <embed src="http://ui.mevio.com/widgets/mwm/MevioWM.swf?r=36745 " quality="high" bgcolor="#000000"width="550" height="333" FlashVars="distribConfig=http://www.mevio.com/widgets/configFiles/distribconfig_mwm_pcw_default.php?r=36745&autoPlay=false&container=false&rssFeed=/%3FsId=23985%26sMediaId=8052396%26format=json&playerIdleEnabled=false&fwSiteSection=DistribGeneric"name="MevioWM"align="middle"allowScriptAccess="never"allowFullScreen="true"type="application/x-shockwave-flash"pluginspage="http://www.macromedia.com/go/getflashplayer" /></object></b></i></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>What's Going on Today:</b></i> Send daughter out for the morning with babysitter. Set up yearly pickling project with Dad.</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Naptime Goals:</b></i> Process pickles in the water bath after a whole morning spent pickling.</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Tonight's Menu</b></i>: Mom's cooking!</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Parenting Lesson of the Day: </b></i>Always save an extra pint jar for the kids to play with!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Most days I cook during naptime and have the rest of the day to go about life with a toddler. But last week in Cooperstown I deviated from this routine. Once a year my Dad and I set aside a morning to make my grandmother's famous recipe for Bread & Butter pickles. It's not exactly a difficult recipe, but pickling takes times and can't be rushed.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwe2dWvAQGzeaDOaTA-24_60hHtQexIqAnCTSyFUpraLkhDaZU-r7Po3S6v9TwOVvuBy4vqmP_Oco5G4pjdJiA_QEabEZNgfHzZBjnKfjJgC5l65DRrNuiZiwhKA9KSZrgqVsMuaAybE/s1600/Bread+%26+Butter+Pickles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwe2dWvAQGzeaDOaTA-24_60hHtQexIqAnCTSyFUpraLkhDaZU-r7Po3S6v9TwOVvuBy4vqmP_Oco5G4pjdJiA_QEabEZNgfHzZBjnKfjJgC5l65DRrNuiZiwhKA9KSZrgqVsMuaAybE/s320/Bread+%26+Butter+Pickles.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I set my daughter up for the morning with an awesome babysitter, Helen. Armed with ample supplies of chalk, watercolors and donut money I knew they'd be just fine. Then, my Dad and I set to work. As you'll see, making these pickles is not complicated. It just requires attention to detail - especially when operating the automatic KitchenAid chopper - and patience. We pulled together the sliced pickle mixture in about half and hour, then they had to sit for three in the ice and salt bath. (I used the 2.5 hr break in the action to take a nice long jog.) After we rinsed and drained the pickle mixture we made the brew, added the pickles and processed the jars in the waterbath.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">This recipe was handed down from my grandmother and is very sentimental. Her notebook of canning instructions and recipes for family food contain many cherished memories and notes. My father remembers eating most of it as a child and I, in turn, hope my daughter will as well. Though her food wasn't terribly unique - she certainly didn't invent Bread & Butter pickles - they are things she made every year for my father and he, in turn, for us.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="color: #20124d; font-family: "Trebuchet MS",sans-serif;"><b>Grandma Pat's Bread & Butter Pickles</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><i>Makes about 8 pints</i></div><div style="font-family: "Trebuchet MS",sans-serif;">3 green peppers</div><div style="font-family: "Trebuchet MS",sans-serif;">6 medium yellow onions</div><div style="font-family: "Trebuchet MS",sans-serif;">3 cloves garlic, peeled</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 peck of small cucumbers</div><div style="font-family: "Trebuchet MS",sans-serif;">1 c. Kosher Salt </div><div style="font-family: "Trebuchet MS",sans-serif;">1 bag ice</div><div style="font-family: "Trebuchet MS",sans-serif;">5 c. granulated sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">3 c. cider vinegar</div><div style="font-family: "Trebuchet MS",sans-serif;">1 1/2 t. tumeric</div><div style="font-family: "Trebuchet MS",sans-serif;">1 1/2 t. celery seed</div><div style="font-family: "Trebuchet MS",sans-serif;">2 T. mustard seed</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">8 sterilized pint jars</div><div style="font-family: "Trebuchet MS",sans-serif;">8 sterilized lids and rims</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">1. Wash and rinse the cucumbers. Slice them very thin, preferably with a KitchenAid mixer attachment or a mandolin. Slice the green peppers, onions and garlic as well. Combine with cucumbers in a large container or pot. Pour in the Kosher salt and mix it well with your hands. Pour the ice on top of the cucumbers and let rest for at least 3 hours. The purpose of this is to drain the cucumbers of excessive amounts of water and help them get cool and crisp.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">2. After 3 hours, pour the water out of the containers and rinse the cucumbers in clean water. Squeeze them dry in a kitchen towel or three. Set aside.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">3. In a very large pot over medium heat add the sugar, vinegar, tumeric, celery seed and mustard seed. Stir until sugar is dissolved. Then, add the pickles and bring mixture to a boil. This will take a while so be patient.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">4. Once water has reached a boil turn off the heat. Ladle mixture into sterilized jars, leaving 1" at the top, and close with lids and rims. Only close the jar as much as you can tighten it with your hand, do not force it. Process jars in a hot water bath for 10 minutes.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">5. Set jars aside in a cool, dry place away from any drafts and cover with kitchen towels. Allow to rest for 24 hours without moving until seal forms.</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-9038169270359572701.post-46541931560721414222010-08-10T07:00:00.028-04:002010-08-10T07:00:07.509-04:00Artichoke-Lemon Pesto with Capellini for a Light Summer Dinner<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibUSFOFJnUMZ2CBnfHE5_s-D4n-S5clnxZoy0_osVzD6IiPGjT72oNki9_p-dtk2VH6GE0rihu-f8N37NPBjAl7cyY3f7voE_oZmewTHu09UUYNySOC8uzEN_-_bvCJ5tWM3Foy_dY_bQ/s1600/Artichoke+Lemon+Pesto.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibUSFOFJnUMZ2CBnfHE5_s-D4n-S5clnxZoy0_osVzD6IiPGjT72oNki9_p-dtk2VH6GE0rihu-f8N37NPBjAl7cyY3f7voE_oZmewTHu09UUYNySOC8uzEN_-_bvCJ5tWM3Foy_dY_bQ/s320/Artichoke+Lemon+Pesto.jpg" /></a></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><i><b>What's Going on Today:</b></i> Boating, grilling, napping. Quick stop by the <a href="http://www.jmclaughlin.com/category.cfm/CurrentPage/1/style/WOMENS-FASHION">JMcLaughlin </a>trunk show. Ahhh, vacation.</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Naptime Goals</b></i>: Make an easy Artichoke-Lemon Pesto to toss with pasta for dinner, batch of <a href="http://asweetspoonful.com/2010/07/just-different.html">Megan's Brownies.</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Tonight's Menu:</b></i> Grilled Chicken, Artichoke-Lemon Pesto with Capellini,<a href="http://asweetspoonful.com/2010/07/just-different.html"> brownies</a>.</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Parenting Lesson of the Day</b></i>:<a href="http://www.jmclaughlin.com/category.cfm/CurrentPage/1/style/WOMENS-FASHION"> JMcLaughlin</a> clothes are the ultimate Mom uniform.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Ironically, today I am not writing about a seasonal recipe. Well, I guess it's seasonal in the sense that it's light and lemony, but it is not made from any farmer's market ingredients. At all. And you know what? I am not going to worry about it. I made this while I was on vacation and was in the mood for a twist on my regular pesto. My Mom has plenty of it in her freezer and I was craving something new and exciting. But something that I could make during naptime and didn't require strenuous stirring over open flames.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">After spying a jar of Artichoke-Lemon Pesto in the store recently I thought it time to give it a try myself. Sometimes I'll just go ahead and buy the jar of something I want to taste, but in this case it seemed insanely overpriced. Why would I pay ten bucks for something I could make at home for two?</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">When my daughter went down for her nice long nap - children nap so well on vacation - I pulled out the processor and went to work. Using my regular pesto recipe as a guideline I matched portions of main ingredient (artichoke hearts) with the rest of the add-in's: pine nuts, cheese, garlic, lemon and olive oil. A few pulses and a pinch of salt later, voila, artichoke-lemon pesto! Since I had set aside an hour for my own nap I quickly scooped the pesto into a container, rinsed out the Cuisinart and bolted for the hammock. That evening we enjoyed an easy, fun dinner, the main component of which I had pulled together in ten minutes during naptime.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</style> </div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><b style="color: #20124d;">Artichoke-Lemon Pesto</b><o:p></o:p></div><div class="MsoNormal" style="margin-bottom: 0.0001pt;"><br />
</div><div class="MsoNormal">1 14oz can artichoke hearts, drained.<o:p></o:p></div><div class="MsoNormal">½ c. freshly grated Parmesan cheese<o:p></o:p></div><div class="MsoNormal">½ c. pine nuts<o:p></o:p></div><div class="MsoNormal">Zest of 1 medium lemon<o:p></o:p></div><div class="MsoNormal">Juice of 1 medium lemon<o:p></o:p></div><div class="MsoNormal">2 cloves garlic, peeled<o:p></o:p></div><div class="MsoNormal">½ c. good quality olive oil<o:p></o:p></div><div class="MsoNormal">Pinch or two of Kosher salt<o:p></o:p></div><div class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;">1.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Add the artichoke hearts, pine nuts, lemon juice, zest, garlic and salt to a food processor fitted with a blade. Pulse about 10-12 times until the ingredients come together, but are not completely smooth.<o:p></o:p></div><div class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;">2.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Pour the olive oil into the paste in a steady stream while pulsing until it comes together into a thick paste. <o:p></o:p></div><div class="MsoNormal" style="margin-left: 0.5in; text-indent: -0.25in;">3.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-size: 7pt; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span>Store in the fridge until ready to use.<o:p></o:p></div><div class="MsoNormal"><b style="color: #20124d;">Naptime Notes:</b><b><o:p></o:p></b></div><div class="MsoNormal"><span style="color: #20124d;">Naptime Serving Ideas:</span> This pesto could be used several ways. In addition to tossing it with hot pasta, it would be wonderful spread on crostini and served as an appetizer, or used as a dip for vegetables.<o:p></o:p></div><div class="MsoNormal"><span style="color: #20124d;">Naptime Stopwatch:</span> Making this takes 5 minutes. At the most.<o:p></o:p></div><div class="MsoNormal"><span style="color: #20124d;">Naptime Reviews:</span> My daughter loved her pasta with the “yummy sauce” and we all devoured it. Next on my list is spreading it on crostini.<o:p></o:p></div> Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-9038169270359572701.post-34551142660819832010-08-07T08:00:00.007-04:002010-08-07T08:00:02.600-04:00Babble Weekly Round-up<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid6tK96FK16ZN3eq1d7FjaLhDE0bkDPmGdfcATgNZbfIWjovTB1_3kuTSi2d94ZdGey5hmZQYeBsd-kqh0SjvgTl1D8ffeK5x-HIivTSAM9ylGv15ES8kHed0gP6esty6nrkHftMEzZ70/s1600/Chocolate+Zucchini+Bundt+Cake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid6tK96FK16ZN3eq1d7FjaLhDE0bkDPmGdfcATgNZbfIWjovTB1_3kuTSi2d94ZdGey5hmZQYeBsd-kqh0SjvgTl1D8ffeK5x-HIivTSAM9ylGv15ES8kHed0gP6esty6nrkHftMEzZ70/s320/Chocolate+Zucchini+Bundt+Cake.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">This week's round-up on Babble has been extra fun. Be sure to enter the awesome giveaway for two great cookbooks, check out some new ideas for incorporating vegetables into dessert and ways to stock your kitchen for under $10!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/08/04/ready-steady-spaghetti-bean-appetit-reminder/">1. Ready, Steady, Spaghetti & Bean Appetit Giveaway</a> - Be sure to enter this awesome giveaway!</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.blogger.com/goog_1385806045"><br />
</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/08/03/10-essential-kitchen-tools-under-10-because-you-dont-need-fancy-stuff-to-cook-well/">2. 10 Essential Kitchen Tools Under $10: Because You Don't Need Expensive Stuff to Cook Well! </a>- Use this guide to stock up on kitchen essentials!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/08/04/webisode-wednesday-monkey-bread-with-kids/">3. Monkey Bread for Webisode Wednesday</a> - Easily the best kind of Shake-n-Bake.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/08/05/caramelized-onion-bacon-dip-just-like-blue-smoke/">4. Caramelized Onion & Bacon Dip: </a>Just Like Blue Smoke - A dip inspired by date night!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/08/06/vegetables-for-dessert-chocolate-zucchini-bundt-cake/">5. Chocolate-Zucchini Bundt Cake</a> - My favorite way to incorporate vegetables into dessert.</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9038169270359572701.post-82247573267166157682010-08-05T07:00:00.062-04:002010-08-05T11:02:53.576-04:00Corn, Corn, Corn: Webisode #35<div style="font-family: "Trebuchet MS",sans-serif;"><i><b style="color: black;"><img border="0" height="0" src="http://counters.gigya.com/wildfire/IMP/CXNID=2000002.0NXC/bT*xJmx*PTEyODA5NDQ*ODg3ODQmcHQ9MTI4MDk*NDQ5NTYwNyZwPTQ*MTQ*MiZkPSZnPTImbz*1YWE1NDBkNjU2YWM*NDM3YTNi/NjM5ZGMxODg1MjMyYyZvZj*w.gif" style="height: 0px; visibility: hidden; width: 0px;" width="0" /><object align="middle" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0" height="333" id="MevioWM" width="550"><param name="allowScriptAccess" value="never" /><param name="allowFullScreen" value="true" /><param name="movie" value="http://ui.mevio.com/widgets/mwm/MevioWM.swf?r=36719 " /><param name="quality" value="high" /><param name="FlashVars" value="distribConfig=http://www.mevio.com/widgets/configFiles/distribconfig_mwm_pcw_default.php?r=36719&autoPlay=false&container=false&rssFeed=/%3FsId=23985%26sMediaId=8051097%26format=json&playerIdleEnabled=false&fwSiteSection=DistribGeneric" /><param name="bgcolor" value="#000000" /> <embed src="http://ui.mevio.com/widgets/mwm/MevioWM.swf?r=36719 " quality="high" bgcolor="#000000"width="550" height="333" FlashVars="distribConfig=http://www.mevio.com/widgets/configFiles/distribconfig_mwm_pcw_default.php?r=36719&autoPlay=false&container=false&rssFeed=/%3FsId=23985%26sMediaId=8051097%26format=json&playerIdleEnabled=false&fwSiteSection=DistribGeneric"name="MevioWM"align="middle"allowScriptAccess="never"allowFullScreen="true"type="application/x-shockwave-flash"pluginspage="http://www.macromedia.com/go/getflashplayer" /></object> </b></i><br />
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<i><b style="color: black;">What's Going on Today:</b></i> Spending a week in Cooperstown, trip to the farmer's market, morning at the lake.</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Naptime Goals</b></i>: Shuck corn for boiling, spend time in the garden reading.</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Tonight's Menu:</b></i> Grilled corn, grilled sausage, tomatoes with cucumbers.</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Parenting Lesson of the Day:</b></i> Ironically, children seem to sleep better when they're on vacation.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Growing up in the heart of upstate NY corn country has made me a bit of a corn snob. I refuse to eat corn that is shrink-wrapped in the grocery store or, likewise, is sold in cans filled with wet goo. I like my ears fresh off the stalk, or not at all. For six weeks each year I eat it practically every night and still find myself wishing the season would never end. I can't remember a summer I haven't had it, and hope I never do. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I am in Cooperstown on vacation right now and, as you'll see, I've been snapping up corn at the farmer's market left and right. The corn in this region is so sweet and tasty this year it could almost be served for dessert. There are two ways I like to cook corn and I've filmed them both here. The boiling method is easy and delivers guaranteed results. The grilling method is slightly more involved, but gives each ear a slightly smokey caramelized flavor I find irresistible.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xRmObvMi9mpM11OgSGsIZsZOyifziyaZiDwAHAb_whJUj1-0FSJm6tANdehVhZE88DiqLQiT_SwuNg7i0tdMcQgNma6Y6-fy_vEArLqMmw5SecpNC4aDeWKpxYoSoncfXwvlN1LYH0o/s1600/Grilled+Corn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xRmObvMi9mpM11OgSGsIZsZOyifziyaZiDwAHAb_whJUj1-0FSJm6tANdehVhZE88DiqLQiT_SwuNg7i0tdMcQgNma6Y6-fy_vEArLqMmw5SecpNC4aDeWKpxYoSoncfXwvlN1LYH0o/s320/Grilled+Corn.jpg" /></a></div></div><div style="font-family: "Trebuchet MS",sans-serif;">Since many hands make light work I've been spending less time cooking dinner during my visit. Instead, my parents and I split responsibilities, each working on one portion of the meal. Corn is great to be in charge of because it barely requires any attention. Even during naptime the most work I put into it is shucking the stalks or putting them in water to soak. The rest of my free time is spent catching up with friends and family and enjoying the garden. Which is exactly what summer vacation should be.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="color: #20124d; font-family: "Trebuchet MS",sans-serif;"><b>Corn, Two Ways</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><i>Boiling Corn:</i> Shuck the ears of corn and remove all the silk. Bring a large pot of salted water to a boil and cook for 7 minutes. Start timing the cooking AFTER the water has returned to a boil. Remove from pot with a pair of tongs and serve hot with lots of butter.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><i>Grilling Corn:</i> Remove silk from the tips of corn. Fill a large pot or sink basin with cool water and soak corn for 20-30 minutes. Heat a grill to medium flame. Remove the corn from the water and shake the excess water off, but don't dry it with a towel. Place wet corn on the grill and turn it occasionally for 10 minutes. Remove from heat, pull off husks and serve hot with lots of butter.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><b style="color: #20124d;">Naptime Notes</b>:</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #20124d;">Naptime Recipe Ideas</span>: Flavored butters are delicious with corn. Alternatively, take the corn off the stalk and use it for corn salad.</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #20124d;">Naptime Stopwatch:</span> The boiling method takes approximately 20 minutes from start to finish (including shucking time) and the grilling method takes 40 minutes (including soaking time). </div><span style="color: #20124d; font-family: "Trebuchet MS",sans-serif;">Naptime Reviews: </span><span style="font-family: "Trebuchet MS",sans-serif;">We like the grilling method for the added flavor, but the boiling method works beautifully on days when we don't turn on the grill. </span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-9038169270359572701.post-36454163060286550822010-08-03T07:00:00.093-04:002010-08-03T10:13:16.304-04:00Peppermint Patty Brownies for Fun<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbK-NwudefEgjNCDblwBrj2M1JaSzCnPpmeu5oMZCEa7Es6hf7ym6XAIr0HloWrxULE9SRi0CtGvN9pCXhg76egaJezPTKt4htIUjIBkrqlswkyLrtwCAPMqKeb-eL169j99rXmQyA09k/s1600/Peppermint+Patty+Brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbK-NwudefEgjNCDblwBrj2M1JaSzCnPpmeu5oMZCEa7Es6hf7ym6XAIr0HloWrxULE9SRi0CtGvN9pCXhg76egaJezPTKt4htIUjIBkrqlswkyLrtwCAPMqKeb-eL169j99rXmQyA09k/s320/Peppermint+Patty+Brownies.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>What's Going on Today</b></i>: Errands! Library, dry cleaner, playground break (wearing a purple tutu of course.)</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Naptime Goals:</b></i> Laundry, <a href="http://www.thenaptimechef.com/2009/10/carrot-souffle-for-kids-adults.html">Carrot Souffle</a>, Peppermint Patty Brownies.</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Tonight's Dinner</b></i>: <a href="http://www.thenaptimechef.com/2010/06/uncle-wills-ribs-for-bbq.html">Uncle Will's Ribs</a>, Souffle, Bread, Brownies for dessert.</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Parenting Lesson of the Day: </b></i>Sometimes it's a good idea to let them pick out their own outfits, sometimes it's not.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I've been on a bit of a <a href="http://www.thenaptimechef.com/2010/06/barbaras-brownies-for-beach.html">brownie kick lately</a>. I'm not sure why, but I guess one doesn't really need an excuse to bake brownies. They are perfect in both winter and summer, served warm or chilled. On occasion I've been known to swirl in <a href="http://www.thenaptimechef.com/2009/05/napping-with-naptime-chef-great-brownie.html">caramel, cream cheese or jam</a>, and other times I've added <a href="http://www.thenaptimechef.com/2009/11/mocha-brownie-tarts-starbucks-via.html">espresso powder and chocolate chips</a>. This week I decided to top them with a layer of peppermint icing. I've always loved the flavors of chocolate and mint together and this brownie is one it's best iterations.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I call these Peppermint Patty Brownies for the obvious reason, they taste just like my favorite York, only a million times better. Each bite brings with it a deep chocolate taste and icy mint chill that's decadent and refreshing all at once. I made these the other day mostly for fun. You know I like to <a href="http://www.thenaptimechef.com/2010/07/everyday-chocolate-chip-coconut-oatmeal.html">always have a sweet nibble </a>around the house and these brownies just happened to be what I was craving that day.<br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;">Baking the brownies during my daughter's naptime was a snap. Since they shouldn't be frosted until completely cooled, I made the peppermint and chocolate icings while the brownies were baking and kept them in the fridge until later that afternoon. The brownies had cooled by then and I frosted them while the ribs were on the grill. Thankfully my daughter was deeply involved in her doodling while I did this, lest she have spotted me and insisted on licking the spatula and ruining her dinner. I introduced them after she cleaned her plate and we all enjoyed our fun family dessert.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="color: #20124d; font-family: "Trebuchet MS",sans-serif;"><b>Peppermint Patty Brownies</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost">2 sticks unsalted butter, melted<br />
6 oz. bittersweet chocolate, finely chopped<br />
4 eggs<br />
2 c. sugar<br />
2 t. pure vanilla extract<br />
2 T. cocoa powder<br />
1 t. baking powder<br />
1 t. salt<br />
1 1/4 c. all-purpose flour</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost"></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost"></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost"></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost"></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost"></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost"></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost"><br />
<i>For the icing:</i></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost">2 1/2 c. confectioner's sugar</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost">3 T. milk</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost">3/4 t. peppermint extract</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost"></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost"></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost"><br />
<i>For the chocolate topping:</i></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost">1 1/2 c. semisweet chocolate chips</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost">1/2 stick (4 T.) unsalted butter</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost">1. Preheat oven to 350ºF.<br />
2. Melt butter and chocolate together. I use the microwave, heating it in short intervals so the butter doesn't explode. Mix together until fully combined. Cool slightly.<br />
3. Beat together eggs, vanilla, sugar and cocoa powder in a mixer until combined. Add chocolate mixer, beat until just combined.<br />
4. Finally, add flour, baking powder and salt to the chocolate mixture and mix until the batter is totally incorporated. Remember to scrape down the sides of the bowl and the bottom of the bowl to make sure it all comes together.<br />
5. Pour batter into butter 13x9 baking pan. Bake for 40-45 minutes, or until knife inserted in the batter comes out clean. Allow to cool completely before icing.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost">6. To make the mint icing: whisk together confectioner's sugar, milk and mint extract until completely smooth. Spread a thin layer on top of the cooled brownies.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost">7. To make the chocolate topping: Melt chocolate chips and butter in a microwave until chocolate is melted. Swirl together with a wooden spoon and allow to cool slightly. Spread it on top of the mint icing. Cut brownies into squares and serve.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost"></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost"></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="fullpost"><br />
</span><b style="color: #20124d;">Naptime Notes:</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #20124d;">Naptime Recipe Serving Ideas:</span> Since chocolate-mint are often considered holiday flavors it would be fun to sprinkle these with red, white and green candies and serve them at Christmas parties. Alternatively, leave the brownies in the pan, add some candles and serve them as a birthday cake.</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #20124d;">Naptime Stopwatch:</span> Making the batter takes about 15 minutes. Making the icing and chocolate topping takes about 10 minutes.</div><span style="color: #20124d; font-family: "Trebuchet MS",sans-serif;">Naptime Reviews:</span><span style="font-family: "Trebuchet MS",sans-serif;"> If you don't like mint these are not the brownies for you. If you do like mint, you will </span><i style="font-family: "Trebuchet MS",sans-serif;">love</i><span style="font-family: "Trebuchet MS",sans-serif;"> these.</span>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-9038169270359572701.post-90606933177324105152010-07-30T20:43:00.000-04:002010-07-30T20:43:16.144-04:00Babble Weekly Round-up<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSb9z0t5pIIt5y9E1nw-_1gJn17uvqF11pJvWdMi85cTIR2R-nAMyoHSBA7rew8DS86icq4Kng5lQcT15Slj0B5HKRW9ZyPBT2R_VwcMA-9YEhHRLr2bnXp_vhb3hzJOQP5_8uRmIT9p4/s1600/Tomato+Basil+Mozz.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSb9z0t5pIIt5y9E1nw-_1gJn17uvqF11pJvWdMi85cTIR2R-nAMyoHSBA7rew8DS86icq4Kng5lQcT15Slj0B5HKRW9ZyPBT2R_VwcMA-9YEhHRLr2bnXp_vhb3hzJOQP5_8uRmIT9p4/s320/Tomato+Basil+Mozz.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">Here are my columns from Babble's The Family Kitchen this week! See you in August! (how did time fly so quickly?!)</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.blogger.com/goog_1102384719"><br />
</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/07/26/kitchen-basics-flour-101/"><b>1. Kitchen Basics: Flour 101</b></a> - Test your flour IQ with this round-up of six of the most common types of flour used in baking.</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.blogger.com/goog_1102384714"><b><br />
</b></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/07/27/book-deal-blondies/"><b>2. Book Deal Blondies:</b></a> The Peanut Butter Butterscotch Blondies I made to celebrate the big deal. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/07/28/webisode-wednesday-lemon-coconut-squares/"><b>3. Lemon Coconut Squares for Webisode Wednesday:</b></a> Remember these tasty treats? Here they are again, and they are perfect for summer!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/07/29/thats-the-way-the-cookie-crumbles/"><b>4. That's The Way The Cookie Crumbles</b>:</a> Cookie crumb parfaits - the perfect dessert with any leftover cookie bits from your baking endeavors.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><a href="http://blogs.babble.com/family-kitchen/2010/07/30/real-food-fast-3-tasty-summer-sandwiches/" style="font-family: "Trebuchet MS",sans-serif;"><b>5. Real Food Fast:</b> </a><span style="font-family: "Trebuchet MS",sans-serif;">3 Tasty, and Healthy, Summer Sandwiches - Three of my go-to sandwiches to make during the hustle and bustle of summer.</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-9038169270359572701.post-3877075412363203672010-07-29T07:00:00.043-04:002010-07-29T07:00:06.230-04:00Baked Tomatoes with Parmesan & Herbs: Webisode #34<div style="font-family: "Trebuchet MS",sans-serif;"><i><b><img border="0" height="0" src="http://counters.gigya.com/wildfire/IMP/CXNID=2000002.0NXC/bT*xJmx*PTEyODAzNDc4MDc2ODImcHQ9MTI4MDM*NzgxMjM2MiZwPTQ*MTQ*MiZkPSZnPTImbz*1YWE1NDBkNjU2YWM*NDM3YTNi/NjM5ZGMxODg1MjMyYyZvZj*w.gif" style="height: 0px; visibility: hidden; width: 0px;" width="0" /><object align="middle" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0" height="333" id="MevioWM" width="550"><param name="allowScriptAccess" value="never" /><param name="allowFullScreen" value="true" /><param name="movie" value="http://ui.mevio.com/widgets/mwm/MevioWM.swf?r=36682 " /><param name="quality" value="high" /><param name="FlashVars" value="distribConfig=http://www.mevio.com/widgets/configFiles/distribconfig_mwm_pcw_default.php?r=36682&autoPlay=false&container=false&rssFeed=/%3FsId=23985%26sMediaId=8049885%26format=json&playerIdleEnabled=false&fwSiteSection=DistribGeneric" /><param name="bgcolor" value="#000000" /> <embed src="http://ui.mevio.com/widgets/mwm/MevioWM.swf?r=36682 " quality="high" bgcolor="#000000"width="550" height="333" FlashVars="distribConfig=http://www.mevio.com/widgets/configFiles/distribconfig_mwm_pcw_default.php?r=36682&autoPlay=false&container=false&rssFeed=/%3FsId=23985%26sMediaId=8049885%26format=json&playerIdleEnabled=false&fwSiteSection=DistribGeneric"name="MevioWM"align="middle"allowScriptAccess="never"allowFullScreen="true"type="application/x-shockwave-flash"pluginspage="http://www.macromedia.com/go/getflashplayer" /></object> </b></i></div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b><br />
</b></i></div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>What's Going on Today:</b></i> Trip to <a href="http://www.crra.org/pages/contact_garbage_museum.htm">The Garbage Museum</a> (no joke, watch the video).</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Naptime Goals: </b></i>Prepare Baked Tomatoes with Parmesan & Herbs, Cookie Crumble Parfaits.</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Tonight's Menu: </b></i>Tagliatelle, Baked Tomatoes, Cookie Crumble Parfaits, Wine (for the parents)</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Parenting Lesson of the Day:</b></i> Never underestimate the appeal of garbage!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">It's hard to believe that we spent an entire morning at The Garbage Museum, but we did. I have to say, it was quite an educational outing that all the parents, unexpectedly, enjoyed! When we came home from our inspiring outing my daughter crashed for a long afternoon nap. While she rested I used the time to prepare dinner with some of the great tomatoes I'd recently brought home from the farmer's market.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Npk1z6LaHpfjyZp8IYBR2FOC6boqPDTbEL4inr5EmmN8Gp2zSRa7htfhaJklBadRcxwuubm9tR5oaI9k-4mhuQtiOY8ADnMwSvepIglVJmdN-K_ay3wc4THx_Xc5RNKRF4xLJ8SPD-M/s1600/Baked+Tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Npk1z6LaHpfjyZp8IYBR2FOC6boqPDTbEL4inr5EmmN8Gp2zSRa7htfhaJklBadRcxwuubm9tR5oaI9k-4mhuQtiOY8ADnMwSvepIglVJmdN-K_ay3wc4THx_Xc5RNKRF4xLJ8SPD-M/s320/Baked+Tomatoes.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I love cooking with tomatoes and can't get enough of them in the summer when they are so readily available. It's not unusual that I roast tomatoes. If you remember, last summer I wrote about<a href="http://www.thenaptimechef.com/2009/07/napping-with-vegetable-roasting-rules.html"> how I love to slow-roast them</a> during naptime and eat them all afternoon. This summer I decided to write about another favorite recipe, baked tomatoes. Here you'll see that I drizzle them with a generous coating of olive oil, stuff them with a mixture of Parmesan and herbs and keep them in the fridge until I roast them for dinner. Easy and delicious, they are a great way to celebrate summer flavor. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="color: #20124d; font-family: "Trebuchet MS",sans-serif;"><b>Baked Tomatoes with Parmesan & Herbs</b></div><div style="font-family: "Trebuchet MS",sans-serif;">5 large tomatoes</div><div style="font-family: "Trebuchet MS",sans-serif;">1 c. olive oil</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 c. freshly grated Parmesan Cheese</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 c. bread crumbs (plain or Panko)</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 c. freshly chopped Parsley</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">1. Preheat oven to 350ºF. Cut the tomatoes in half and scoop of the seeds with a spoon. Nestle each half, cut side up, in a baking dish.</div><div style="font-family: "Trebuchet MS",sans-serif;">2. Drizzle the tomatoes with the olive oil and pat around them to make sure they are nicely coated. </div><div style="font-family: "Trebuchet MS",sans-serif;">3. Mix the breadcrumbs, cheese and parsley together in a bowl. Pat even amounts into each tomato. Bake for 25-30 minutes until the tops are golden brown and the cheese is slightly melted.</div><div style="color: #20124d; font-family: "Trebuchet MS",sans-serif;"><b><br />
</b></div><div style="color: #20124d; font-family: "Trebuchet MS",sans-serif;"><b>Naptime Notes:</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #20124d;">Naptime Recipe Variations and Ideas:</span> Other herbs like thyme, rosemary or basil would be delicious in this. It would also be great if you wanted to mix the herbs make flavors all your own.</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #20124d;">Naptime Stopwatch:</span> Preparing the tomatoes takes about 20 minutes. Baking time is an additional 25 minutes.</div><span style="color: #20124d; font-family: "Trebuchet MS",sans-serif;">Naptime Reviews:</span><span style="font-family: "Trebuchet MS",sans-serif;"> My daughter would only eat hers after I'd cut it up and tossed it with pasta. But my husband and I devoured them just as they were!</span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-9038169270359572701.post-69787937398265779772010-07-27T07:00:00.093-04:002010-07-27T07:47:41.790-04:00Homemade Snickers Bars for a Bridal Shower<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheqbDRGzI7gaCfVZsj582BG4H43ZIPmx_PVRCftmKT-l-wb-35ZevFSe12fx9y1VVqKE_dI4g5rRkkc24JCw5XFp4CPCnd7SZFX4bfGOhgboPeCVLw6lQbNvzMp_g4miJXvKOT-BnFA7g/s1600/Homemade+Snickers+Bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheqbDRGzI7gaCfVZsj582BG4H43ZIPmx_PVRCftmKT-l-wb-35ZevFSe12fx9y1VVqKE_dI4g5rRkkc24JCw5XFp4CPCnd7SZFX4bfGOhgboPeCVLw6lQbNvzMp_g4miJXvKOT-BnFA7g/s320/Homemade+Snickers+Bars.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>What's Going on Today:</b></i> Morning at the beach, afternoon hosting friend's bridal shower with Mom.</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Naptime Goals:</b></i> Set out napkins, dessert plates and centerpiece.</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Today's Menu:</b></i> Lemon Cake, Fruit Salad, Meringues, Homemade Snickers Bars, Champagne.</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Parenting Lesson of the Day:</b></i> When hosting parties keep the kids far, far away from the house.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">There was a period in my 20's when I attended a bridal shower or wedding every other week. That era seems to be over now that most of my friends are, in fact, married. Instead, those bridal showers have been swapped for baby showers, baptisms and the like. I have to say, I kind of miss the exciting parties that surrounded all of our weddings. It was such an fun time, the start of a new chapter, picking out flowers and china. Last weekend I was thrilled to relive that excitement when my Mom and I hosted my friend's younger sister's bridal shower. It was a chance to dust off our champagne flutes, do up the house with ribbons and host some present-opening fun. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">As a centerpiece for our afternoon dessert buffet my Mom ordered a professional cake in the shape of the bride's house. It was lemon flavored, layered with thin swipes of jam and whipped cream. It was decadent to boot and it was up to me to figure out how to supplement the citrus sponge with a few more sweet nibbles. Since I love just about any <a href="http://www.doriegreenspan.com/">recipe by Dorie Greenspan</a> and, of course, we needed something chocolate, I decided to try out her recipe for Snickety Squares. They are the perfect make-ahead sweet and can easily be cut into bite size pieces.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14bmA-iWAem7SFBAHz2p8nCxa7YqZGxkakBAL9B-lH_N4G_tCBX_E47momDAzUZjVDt3xk2vbRo3y-kU6F6r6QMloSpqk44AvcAhV9RupPoxmW6ooKExqdrYUxNz9cbxqqEI4-xJkR0s/s1600/Snickers+Bars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14bmA-iWAem7SFBAHz2p8nCxa7YqZGxkakBAL9B-lH_N4G_tCBX_E47momDAzUZjVDt3xk2vbRo3y-kU6F6r6QMloSpqk44AvcAhV9RupPoxmW6ooKExqdrYUxNz9cbxqqEI4-xJkR0s/s320/Snickers+Bars.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I did a lot of preparation for the shower the day before. While my daughter napped I made the squares, baking the shortbread, layering the dulche de leche and chocolate, topping it all with caramelized peanuts. Then I set about folding the napkins, pulling platters out of the closet and doing some general clean-up in anticipation of guests the next day.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">The squares chilled in the fridge overnight and I cut them into bite size pieces right before the shower. Not only did they prove easy to make, they looked great on the table and were the perfect foil for the rest of the buffet which was full of fruit flavors. The entire event came together beautifully though, truth be told, we were all paying more attention to our friend, the bride-to-be, then the food. </div><div style="color: #20124d; font-family: "Trebuchet MS",sans-serif;"><b><br />
</b></div><div style="color: #20124d; font-family: "Trebuchet MS",sans-serif;"><b>Homemade Snickers Bars</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: xx-small;">adapted from Dorie Greenpan's <i>Baking From My Home to Yours</i></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Crust:</div><div style="font-family: "Trebuchet MS",sans-serif;">1 c. all-purpose flour</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 c. sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">2 T. confectioners' sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">1/4 t. salt</div><div style="font-family: "Trebuchet MS",sans-serif;">1 stick (8T.) unsalted butter, cut into small pieces and chilled</div><div style="font-family: "Trebuchet MS",sans-serif;">1 large egg yolk, lightly beaten</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">For the filling:</div><div style="font-family: "Trebuchet MS",sans-serif;">1/3 c. sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">3 T. water</div><div style="font-family: "Trebuchet MS",sans-serif;">1 1/2 c. salted peanuts</div><div style="font-family: "Trebuchet MS",sans-serif;">1 16oz. jar store-bough dulce de leche</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Topping:</div><div style="font-family: "Trebuchet MS",sans-serif;">7 oz. bittersweet chocolate, coarsley chopped</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 stick (4 T.) unsalted butter, cut into 8 pieces</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">1. Preheat oven to 350ºF. Butter an 8" square pan and set aside.</div><div style="font-family: "Trebuchet MS",sans-serif;">2. Pulse the flour, sugar, confectioners' sugar and salt in a food processor a few times. Then, add in the cold butter and pulse about a dozen times until the mixture looks like a coarse meal. Pour the yolk in, pulse just until a ball of dough forms. Press this ball into the bottom of the cake pan. Prick it all over with the tines of a fork and bake for 15-20 minutes or just until the edges begin to color.</div><div style="font-family: "Trebuchet MS",sans-serif;">3. To make the filling: line a baking sheet with parchment paper or silpat. In a medium saucepan put the sugar and water in the saucepan and cook it over medium heat until the sugar dissolves. Then, continue cooking, without stirring just until it starts to turn an amber brown. Toss in the peanuts and start stirring with a LONG handled spoon. The peanuts will get coated with sugar and turn white, then turn a nice amber caramel. Remove them from the pan when they are lightly browned, but not burned, and turn them onto the lined back sheet to cool.</div><div style="font-family: "Trebuchet MS",sans-serif;">4. When the crust is cool layer on the dulce de leche and sprinkler top of it with half of the carmelized peanuts. </div><div style="font-family: "Trebuchet MS",sans-serif;">5. Melt the chocolate and butter in the microwave, or in a heatproof bowl set over simmering water, until just smooth and combined. Pour this over the dulce de leche.</div><div style="font-family: "Trebuchet MS",sans-serif;">6. Chop the remaining peanuts finely and sprinkle them over the chocolate. </div><span style="font-family: "Trebuchet MS",sans-serif;">7. Cool the entire pan in the refrigerator for at least 3 hours if you'd like to serve them cold. They can stay, covered, in the fridge for a few days.</span><br />
<div style="color: #20124d;"><b><br />
</b></div><div style="color: #20124d;"><b>Naptime Notes:</b></div><span style="color: #20124d;">Naptime Serving Suggestions</span>: Chill these well and cut them into bite size pieces right before serving them. If you want to get extra fancy you can serve them in mini-muffin holders.<br />
<span style="color: #20124d;">Naptime Stopwatch:</span> Making these takes about 30 minutes, not including time for cooling and chilling.<br />
<span style="color: #20124d;">Naptime Reviews:</span> My daughter actually found these a little too sweet but happily tried a few bites nonentheless.Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-9038169270359572701.post-50055182253008435392010-07-24T07:00:00.005-04:002010-07-24T15:04:11.834-04:00Babble Weekly Bulletin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0OhMvGBrA6g4nrSvWzBjXx0_KaeyJNaOXPk-LpIUF8DQ079GYt0RDPjoSKvXDVD6Sm4YfUK_ZZxHPrVfsp9M_QSFOgxhOSR0KN1s6HTcJyKZ8mlsN0umzCFAFx7G1oEHR2r4XwwCaRzo/s1600/Cookies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0OhMvGBrA6g4nrSvWzBjXx0_KaeyJNaOXPk-LpIUF8DQ079GYt0RDPjoSKvXDVD6Sm4YfUK_ZZxHPrVfsp9M_QSFOgxhOSR0KN1s6HTcJyKZ8mlsN0umzCFAFx7G1oEHR2r4XwwCaRzo/s320/Cookies.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;">Babble has been celebrating blueberries this week and I have joined the fray with a couple of fun recipes. I also had a nice shout-out from Vanessa who made me her<a href="http://inevergrewup.net/monday-maven-10/"> Monday Maven.</a> </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/07/19/blueberry-season-101-picking-freezing-preserving/">1. Blueberry Season 101:</a> Picking, Freezing and Preserving - Everything you've ever wanted to know about blueberries!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/07/20/chocolate-chocolate-chip-muffin-cookies-to-thank-her-teacher/">2. Chocolate Chocolate Chip Muffin Cookies to Thank Her Teacher: </a>My daughter's day camp ended last week and this is how I thanked her teacher.</div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.blogger.com/goog_313188788"><br />
</a></div><div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/07/21/webisode-wednesday-savory-summer-zucchini-bites/">3. Zucchini Bites Webisode Wednesday: </a>Remember these pretty treats? They are the best!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><span style="font-family: "Trebuchet MS",sans-serif;"><a href="http://blogs.babble.com/family-kitchen/2010/07/23/the-easiest-tomato-tart-in-the-world/">4. The Easiest Tomato Tart in the World:</a> No, that is not an exaggeration. This really is the easiest and most deliciously simply thing to make.</span>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-9038169270359572701.post-27918947076672648972010-07-22T07:00:00.055-04:002010-07-26T15:31:37.596-04:00Blueberry Pie in a Jar: Webisode #33<div style="font-family: "Trebuchet MS",sans-serif;"><i><b><img border="0" height="0" src="http://counters.gigya.com/wildfire/IMP/CXNID=2000002.0NXC/bT*xJmx*PTEyNzk3NTI4NTg5MjgmcHQ9MTI3OTc1Mjg2MjQ3OCZwPTQ*MTQ*MiZkPSZnPTImbz*1YWE1NDBkNjU2YWM*NDM3YTNi/NjM5ZGMxODg1MjMyYyZvZj*w.gif" style="height: 0px; visibility: hidden; width: 0px;" width="0" /><object align="middle" classid="clsid:d27cdb6e-ae6d-11cf-96b8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=9,0,0,0" height="333" id="MevioWM" width="550"><param name="allowScriptAccess" value="never" /><param name="allowFullScreen" value="true" /><param name="movie" value="http://ui.mevio.com/widgets/mwm/MevioWM.swf?r=36664 " /><param name="quality" value="high" /><param name="FlashVars" value="distribConfig=http://www.mevio.com/widgets/configFiles/distribconfig_mwm_pcw_default.php?r=36664&autoPlay=false&container=false&rssFeed=/%3FsId=23985%26sMediaId=8048369%26format=json&playerIdleEnabled=false&fwSiteSection=DistribGeneric" /><param name="bgcolor" value="#000000" /> <embed src="http://ui.mevio.com/widgets/mwm/MevioWM.swf?r=36664 " quality="high" bgcolor="#000000"width="550" height="333" FlashVars="distribConfig=http://www.mevio.com/widgets/configFiles/distribconfig_mwm_pcw_default.php?r=36664&autoPlay=false&container=false&rssFeed=/%3FsId=23985%26sMediaId=8048369%26format=json&playerIdleEnabled=false&fwSiteSection=DistribGeneric"name="MevioWM"align="middle"allowScriptAccess="never"allowFullScreen="true"type="application/x-shockwave-flash"pluginspage="http://www.macromedia.com/go/getflashplayer" /></object> </b></i><br />
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<i><b>What's Going on Today</b></i>: Last day in Cooperstown, bike ride with daughter, blueberry picking with Dad! </div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Naptime Goals:</b></i> Can 2 quarts of Blueberry Pie filling with my Dad.</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Tonight's Menu</b></i>: Mom's cooking (again!), I am in charge of the corn.</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Parenting Lesson of the Day:</b></i> Never let them wear treasured clothes when blueberry picking.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Last weekend in Cooperstown was so much fun that I'm still writing about it. Luckily, our visit coincided with the height of blueberry season. My Dad and I took my daughter blueberry picking one morning and came home with several pints. We also had a few more pints that we'd picked up at the farmer's market so, come naptime, there was a lot to work with. As you saw earlier this week, I'd already made a cake and this time I wanted to do something different.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPsGyV7orhrI69lNeR0TAV8T-c8_xWMVbDQNas_j4QrKO416kSoB0rTDA7dvkTi_oo_LWizwBnOYeduWvhzJq8c20__EglGF6_rdpAMW8Rs9MQ5i5biOtcOg7oW-z6T1uNK6aqgh1BVU/s1600/Blueberry+Pie+Filling.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglPsGyV7orhrI69lNeR0TAV8T-c8_xWMVbDQNas_j4QrKO416kSoB0rTDA7dvkTi_oo_LWizwBnOYeduWvhzJq8c20__EglGF6_rdpAMW8Rs9MQ5i5biOtcOg7oW-z6T1uNK6aqgh1BVU/s320/Blueberry+Pie+Filling.jpg" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">The unfortunate part about fruit pies in general is that they are typically seasonal due to the availability of the fruit. However, I have now found a way to get around this. I<a href="http://mrswheelbarrow.blogspot.com/2010/07/weekend-project-sour-cherry-pie-filling.html">nspired by my friend Cathy</a>, I made my usual blueberry pie filling recipe and canned it in quart jars for later. As you'll see above, the process was incredibly simple and easily handled during naptime. Once the jars cooled we even took one right over to our friends house as a gift. I think I might have to dedicate a few more naptimes to canning fruit pie fillings. Not only will the larder be stocked with fresh, local berries for the whole winter, but I'll have all of my Christmas presents completed by the end of July!</div><div style="color: #20124d; font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="color: #20124d; font-family: "Trebuchet MS",sans-serif;"><b>Blueberry Pie Filling in a Jar</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><i>makes 2 quarts</i></div><div style="font-family: "Trebuchet MS",sans-serif;">10 c. blueberries, washed and dried</div><div style="font-family: "Trebuchet MS",sans-serif;">1/2 c. water</div><div style="font-family: "Trebuchet MS",sans-serif;">1 1/2 c. sugar</div><div style="font-family: "Trebuchet MS",sans-serif;">6 T. cornstarch</div><div style="font-family: "Trebuchet MS",sans-serif;">5 T. bottled lemon juice</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">1. Wash and dry the blueberries and set aside. Sterilize 2 quart jars along with the lids in boiling water or in a dishwasher run without soap.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">2. In a large stockpot bring the water, sugar, corn starch and lemon juice and to a boil.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">3. Pour in the blueberries very carefully and bring the mixture back to a boil, stirring continuously with a long spoon. Keep stirring for about 5 minutes while the berries release their juices and the mixture thickens, becoming blue and glossy.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">4. Set a funnel over a quart jar and ladle in the blueberry mixture, leaving about 1" of room at the top. Repeat with second quart jar.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">5. Placed the sterilized lids on the jar and seal them with the rims, only tightening the ring as much as you can with your own hand. Do not force it.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">6. Place the jars in a pot of boiling water standing on end. Make sure the water covers the tops of the jars. Boil for 30 minutes, starting the timing when the mixture has returned to a boil after the jars have been added.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">7. Remove jars and place in a cool, dry place on a kitchen towel. Allow to cool naturally for a few hours. Store jars for the long term in a cool, dry place until using.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="color: #20124d; font-family: "Trebuchet MS",sans-serif;"><b>Naptime Notes:</b></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #20124d;">Naptime Recipe Ideas:</span> I am still experimenting with other fruits, but canning pie filling is a smart and economical way to ensure the fresh fruit flavor of summer all year long.</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #20124d;">Naptime Stopwatch:</span> Making the filling takes about 10 minutes. Processing the cans in a waterbath takes about 30 minutes.</div><span style="color: #20124d; font-family: "Trebuchet MS",sans-serif;">Naptime Reviews:</span><span style="font-family: "Trebuchet MS",sans-serif;"> A great gift, great filling and fun way to preserve summer in a jar - what's not to love!</span>Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-9038169270359572701.post-38195613282042346742010-07-21T05:00:00.000-04:002010-07-21T05:00:03.497-04:00The Naptime Chef: THE BOOK<div style="font-family: "Trebuchet MS",sans-serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFO3-ncwzjq3r-YtZv2GrG7hMKCfcRz1Ph_0yfvWQ4LPjFM5MU8cZa2YgsuZtb20_cgUYe43Z_bx3SsfRd3lPx5FDmutyEDJr5jk6wqgu6_q_dVTDKALynHh7V_fbsqcBwY9gMYrUf3g/s1600/Champagne.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFO3-ncwzjq3r-YtZv2GrG7hMKCfcRz1Ph_0yfvWQ4LPjFM5MU8cZa2YgsuZtb20_cgUYe43Z_bx3SsfRd3lPx5FDmutyEDJr5jk6wqgu6_q_dVTDKALynHh7V_fbsqcBwY9gMYrUf3g/s320/Champagne.jpg" /></a></div><br />
Yes, the rumors are true! <b><i>The Naptime Chef: Fitting Great Food Into Family Life</i></b>, my first cookbook, will be published by Running Press in Spring 2012. Just writing that sentence makes me want to jump out of my seat and do a little dance around the room! Or, at least, have another glass of champagne.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Selling a book is an awesome project. Awesome in the sense that it requires quite a bit of work, patience and time. It's a bit of marathon really, from start to finish, and I definitely did not do it all by myself. This process would never even have started without <a href="http://www.aloneinthekitchen.com/">my awesome agent Jenni.</a> She saw the potential in the story from the start, coached me through the proposal and rallied me through the sale. Because of her I am looking forward to entire year of writing an fantastic cookbook filled to the brim with Naptime Chef recipes (some old, MOST new!) and I couldn't be more grateful. I promise, I will write and cook my heart out to create a wonderful and true resource that will reside on your cookbook shelf for years to come. I also promise a few great book parties. And, a few more flutes of champagne.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">So, my editor, Kristen, and I are off and running. I can't wait to share more about the process of writing a cookbook the further I dive into this. Also, if anyone has suggestions for something they want to see in the book feel free to leave a comment and let me know. I'm all ears!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">In the mean time, as if a new book weren't enough, <a href="http://www.cre8d-design.com/">this lovely lady is redesigning my entire website</a> that will be debuting in less than month. You can look forward easy navigation, great style and lots of printable recipe pages!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">And, last but not least, I thank you, readers, for all of your support and enthusiasm. I look forward to giving you a true bound book that will prove exciting and invaluable. This is a day for all of us to celebrate. So, pour yourself a glass of bubbly and toast to the beginning of a new adventure!</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div>Unknownnoreply@blogger.com38tag:blogger.com,1999:blog-9038169270359572701.post-26248925210115481772010-07-20T07:00:00.107-04:002010-07-25T13:50:27.621-04:00Blueberry Thyme Poundcake with Lemon Glaze<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJI_ZLVJl7OAyM03UHnd7u5CBCMcuNn7tyy-u8VsaOlEXitEdcoOYaQDhXZMp-ziN6AS-svVaX6vkwFPPI4Q3_APsy68l-DZMmJNygeBkVhP3__fFPZpM9D3HNVAjz0Z1waxEmVO1gIY/s1600/Bluberry+Thyme+Poundcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilJI_ZLVJl7OAyM03UHnd7u5CBCMcuNn7tyy-u8VsaOlEXitEdcoOYaQDhXZMp-ziN6AS-svVaX6vkwFPPI4Q3_APsy68l-DZMmJNygeBkVhP3__fFPZpM9D3HNVAjz0Z1waxEmVO1gIY/s400/Bluberry+Thyme+Poundcake.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>What's Going Today: </b></i>Hanging out in Cooperstown preparing for my friend's bridal shower, catching up with friends, trip to the farmer's market.</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Naptime Goals:</b></i> Make Homemade Snickers Bars for the bridal shower (it's a bit of an experiment, post to come next week), help Mom get out the china, silver, etc.</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Tonight's Menu: </b></i>Mom's making us all a quesadilla feast with fresh farmer's market vegetables!</div><div style="font-family: "Trebuchet MS",sans-serif;"><i><b>Parenting Lesson of the Day:</b></i> Once they learn how to ride their bikes they never want to stop. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I have had a blueberry surplus in my house this month. This is one of those once-a-year problems I happily embrace. I've frozen a few bags full, preserved some in simple syrup and used the rest to make this cake, a Blueberry Thyme Poundcake with Lemon Glaze, that hits all the right notes with flavor and texture.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3nWEckaQNssIy3EXHXkDXmXhB3q243-e0pbbiwuL8u0suAts9Zo7jO8AGg0dm_t6SQNE9wMP7JKfMWLjJe9vx7MjX7J9bk0YqmIvf_7LE7U6VaGzsPZsiZk6zCpaUjsGf_np9lt0CEI/s1600/Blueberry+Season.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM3nWEckaQNssIy3EXHXkDXmXhB3q243-e0pbbiwuL8u0suAts9Zo7jO8AGg0dm_t6SQNE9wMP7JKfMWLjJe9vx7MjX7J9bk0YqmIvf_7LE7U6VaGzsPZsiZk6zCpaUjsGf_np9lt0CEI/s400/Blueberry+Season.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I whipped this up during naptime the day before my trip to Cooperstown. The batter came together easily and my kitchen smelled like lemon heaven for the remainder of the afternoon. Tempted though I was to dive right in with my fork, I decided to wait to share it with my parents before taking my first bite. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">The following morning I placed the cooled cake in a round Tupperware, snapped on the lid and settled it into the front seat of the car for a trip to Cooperstown. When I arrived at my parent's house the cake was nice and cool (thank you air-conditioning vent), perfectly moist and ready for consumption. I don't usually do road tests with my food, but it is worth noting that this cake is a hearty traveler.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuXm8NQfmITv-w3JZj3ogws9ECxGQxtXhtdzQV0i7cprUSVHtnOGZ-AkcakxJaDOzwjj4jaewll259t3-gXt8_HW9-87NNgvE-Ys2JqSAWOK17zxHku4vvJ49sAQCXEnAj_tCTEEMXH_A/s1600/Blueberry+Thyme+Poundcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuXm8NQfmITv-w3JZj3ogws9ECxGQxtXhtdzQV0i7cprUSVHtnOGZ-AkcakxJaDOzwjj4jaewll259t3-gXt8_HW9-87NNgvE-Ys2JqSAWOK17zxHku4vvJ49sAQCXEnAj_tCTEEMXH_A/s400/Blueberry+Thyme+Poundcake.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">The citrusy herbal flavor paired beautifully with the blueberries, giving it an oddly refreshing quality not usually associated with dense cakes. My parents and I would've liked to have eaten the entire thing ourselves but, since we are being mindful of our waistlines in the midst of bathing suit season, we decided to take the opportunity to win over some neighbors. Half of the cake was wrapped up in aluminum foil and given to our friends Dotty and Hank, a quarter was served to our friends Geri and Cheryl and the remaining quarter we gobbled right up. Even my daughter liked it - she has become a recent blueberry fan - and was intrigued by it's lemony flavor. In the end this cake was gone far too quickly but that's fine with me. Now I have reason to head back to the blueberry bushes and pick more.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="color: #20124d; font-family: "Trebuchet MS",sans-serif;"><b>Blueberry Thyme Poundcake with Lemon Glaze</b></div><div style="color: #20124d; font-family: "Trebuchet MS",sans-serif;"><div style="color: #444444;"><span style="font-size: xx-small;">adapted from <i>Luscious Berry Desserts</i> by Lori Longbotham</span></div><div style="color: #444444;">1 c. whole milk</div><div style="color: #444444;">2 T. fresh thyme, chopped</div><div style="color: #444444;">3 1/2 c. sifted cake flour (NOT self-rising)</div><div style="color: #444444;">1/2 t. baking powder</div><div style="color: #444444;">1/4 t. salt</div><div style="color: #444444;">3 sticks unsalted butter, room temperature</div><div style="color: #444444;">2 1/4 c. sugar</div><div style="color: #444444;">6 large eggs</div><div style="color: #444444;">4 t. finely grated lemon zest</div><div style="color: #444444;">1 t. vanilla extract</div><div style="color: #444444;">3 c. ripe blueberries, washed and dried</div><div style="color: #444444;">1/2 c. fresh lemon juice</div><div style="color: #444444;"><br />
</div><div style="color: #444444;">1. Preheat oven to 350ºF. Butter and flour a 10" Bundt pan and set aside.</div><div style="color: #444444;">2. Over low heat bring milk and thyme to a boil. Remove from heat and cover the pot with a kitchen towel. Steep for 7 minutes, pour it through a fine mesh sieve and allow to cool to room temperature.</div><div style="color: #444444;">3. Whisk together flour, baking powder and salt in a small bowl and set aside.</div><div style="color: #444444;">4. Beat the butter with an electric mixer on medium-high speed until light and fluffy. Reduce the speed and pour in 1 3/4c. sugar until it is entirely incorporated. Beat in the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture alternating with the milk in 3 batches, ending with the flour. Beat in 2 t. of the zest and vanilla. Stir in the berries with a spatula.</div><div style="color: #444444;">5. Bake for 1hr 30 minutes, or until cake begins to pull away from the sides of the pan and a wooden pick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then turn it onto the rack and set it right side up out of the pan.</div><span style="color: #444444;">6. In a saucepan bring the remaining 1/2 c. sugar, 2 t. zest and lemon juice to a boil over medium heat. Remove from heat and let stand for 5 minutes. Brush lemon mixture over the warm cake and let cool completely.</span><br />
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</div><div style="color: #20124d; font-family: "Trebuchet MS",sans-serif;"><b>Naptime Notes: </b></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #20124d;">Naptime Recipe Serving Ideas</span>: This would be a fantastic cake for a summer picnic or potluck. It holds up well traveling and will stay fresh for a few days. It also freezes well when wrapped in plastic and aluminum foil.</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #20124d;">Naptime Stopwatch:</span> Making this batter takes a full 20 minutes. The baking time is lengthy - 1hr 30minutes, but entirely worth it.</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="color: #20124d;">Naptime Reviews:</span> This was a crowd-pleaser all around. Kid love it too, especially if you let them have a little nibble for breakfast with a dollop of yogurt. </div>Unknownnoreply@blogger.com11