Blueberry Thyme Poundcake with Lemon Glaze

What's Going Today: Hanging out in Cooperstown preparing for my friend's bridal shower, catching up with friends, trip to the farmer's market.

Naptime Goals: 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.

Tonight's Menu: Mom's making us all a quesadilla feast with fresh farmer's market vegetables!

Parenting Lesson of the Day: Once they learn how to ride their bikes they never want to stop. 

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.

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.

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.

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.

Blueberry Thyme Poundcake with Lemon Glaze

adapted from Luscious Berry Desserts by Lori Longbotham

1 c. whole milk

2 T. fresh thyme, chopped

3 1/2 c. sifted cake flour (NOT self-rising)

1/2 t. baking powder

1/4 t. salt

3 sticks unsalted butter, room temperature

2 1/4 c. sugar

6 large eggs

4 t. finely grated lemon zest

1 t. vanilla extract

3 c. ripe blueberries, washed and dried

1/2 c. fresh lemon juice

1. Preheat oven to 350ºF. Butter and flour a 10" Bundt pan and set aside.

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.

3. Whisk together flour, baking powder and salt in a small bowl and set aside.

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.

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.

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.

Naptime Notes:

Naptime Recipe Serving Ideas: 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.

Naptime Stopwatch: Making this batter takes a full 20 minutes. The baking time is lengthy - 1hr 30minutes, but entirely worth it.

Naptime Reviews: 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.

Everyday Chocolate Chip Coconut Oatmeal Cookies

What's Going on Today: Fun morning at the playground and beach, easy picnic lunch outdoors.

Naptime Goals: Make Chocolate Chip Coconut Oatmeal Cookies just because, marinate chicken, laundry, vacuum sand out of the car (!)

Tonight's Menu: Rosemary Lemon Chicken, Carrot Souffle, Arugula Salad.

Parenting Lesson of the Day: You can never have too many stain sticks.

Since I firmly believe that sweets should be homemade rather than store-bought, I always try and dedicate at least one naptime a week to baking simple treats that are perfect for munching on all week long.

I am hardly ever at a loss of baking inspiration given the number of cookbooks on my shelf and magazines I subscribe to. My most recent source of information has come from the awesome SoNo Baking Company & Cafe Cookbook.  I think part of the reason I love it so much is that I practically live around the corner from the actual cafe and secretly aspire to recreate their wall of baked goods in my own home. But, since that would require hours, even days, of labor, I bake from the book when I want and swing by to glimpse the real thing on a regular basis.

I've made at least two dozen recipes from the book so far and they have all been scrumptious. In fact, this cookie recipe is so totally awesome that I've made it almost a dozen times on it's own. It has already made the transition from "good new recipe" to "old favorite" in my household which, trust me, is not an easy road. I am a bit of a cookie snob and many, many recipes have been cast by the wayside. What I love about this cookie is that it's perfectly moist, much more so then many chocolate chip cookie recipes I bake, with a great balance of coconut and chocolate flavors. I also love how the added oatmeal creates a firm, chewy texture which I find appealing.

The other day I whipped these up during naptime after I'd set the chicken in to marinade for dinner. Baking them was easy and they were cooling by the time my daughter woke up. That evening we experimented with ice-cream and unanimously agreed that, in addition to being great on their own, they are perfect bookends for an ice-cream cookie sandwich. Over the course of the next three days we whipped through our tupperware container all too quickly and were sad to reach the bottom. I think this evening I'll set out the butter to warm up for another batch.

Chocolate Chip Coconut Oatmeal Cookies

adapted from SoNo Baking Company & Cafe Cookbook

2 c. all-purpose flour

1 t. baking soda

1 c. unsalted butter, room temperature

1 c. granulated sugar

1/2 c. light brown sugar, firmly packed

1 t. Kosher salt

2 large eggs

1 T. vanilla extract

12 oz. semisweet chocolate chips

1 c. sweetened shredded coconut

1 c. old-fashioned rolled oats (not quick-cooking)

1. Preheat oven to 350ºF.  Line two baking sheets with silpat or parchment paper and set aside.

2. In a bowl, whisk together flour and baking soda, set aside.

3. In a mixer fitted with a paddle attachment, beat the butter, sugars and salt until light and fluffy. With the mixer on low, add the eggs one at a time until just blended. Add in vanilla and mix until it is no longer visible.

4. Scrape down the sides of the bowl, turn the mixer on low and slowly add in the flour until just incorporated. Using a spatula, fold in the coconut, chocolate chips and oats one at a time.

5. Use a 2" ice-cream scoop to place the dough, 2 inches apart, on the baking sheets. Bake for 15-18 minutes, or until cookies are set and the edges are golden brown.

Naptime Notes:

Naptime Recipe Ideas: I love to make these into ice-cream cookie sandwiches and roll the sides in sprinkles, this is a great cookie for that. If you want to change up the flavor try substituting craisins or dried currants for the chocolate chips.

Naptime Stopwatch: Making the batter takes 10 minutes. Baking time is about 30 minutes for the whole batch.

Naptime Reviews: We are a household of cookie lovers, you'd better believe we all gobbled these right down!

Barbara's Brownies for the Beach

What's Going on Today: Morning at the Beach!

Naptime Goals: De-sand beach bag, wash beach towels, prep Chinese Chicken Salad for dinner.

Tonight's Menu: Char's Chinese Chicken Salad, leftover Brownies from the beach.

Parenting Lesson of the Day: Sometimes kids panic when crabs pinch their toes!

We love living in a beach town. When the weather is hot and sunny, like it has been for the past few days, we walk a short six blocks to a beautiful stretch of sand on the Long Island Sound. Though we miss our friends in NYC, it is hard to beat spending mornings poking around tidal pools and eating picnic lunches with the sandpipers. For our beach picnic just the other day I brought classic peanut butter sandwiches - for some reason I've always felt the peanut butter and saltwater go well together - pretzels, mint lemonade, and a fresh batch of Barbara's brownies.

This recipe was given to me by Uncle Kevin's wife, Barbara. She adapted it from the manual that came with her food processor almost 30 years ago! I love these brownies because they are absolutely delicious and extremely straightforward to make. I whipped these up during my daughter's afternoon naptime the day before our picnic. It is remarkable that they lasted through the night since my husband is a bit of a brownie maniac, but they did. 

I love the taste and texture of these brownies. They are soft and chewy with a deep chocolate flavor reminiscent of a chocolate wafer cookie. Their strong taste makes them wonderful for ice-cream brownie sundaes or, alternatively, chopped up and added to homemade ice-cream. Since they are so dense and fudgy I choose to cut them up into smallish squares, I don't need a huge portion to enjoy huge taste. I should note that instead of walnuts I used chocolate chips, but you can certainly go ahead and add the nuts if you'd prefer. Either way, they are great served warm, or cold, or at a beach picnic down the street.

Barbara's Brownies

1 c. sugar

1/2 cup (1 stick) unsalted butter, softened and cut into 6-8 pieces

2 eggs

1/8 t. Kosher salt

1/2 c. unsweetened cocoa powder

1/2 c. all-purpose flour, sifted

1/2 c. semisweet chocolate chips

1. Preheat oven to 350ºF. Butter and flour a 9x9 square baking dish, set aside.

2. Fit the food processor with a metal blade and add the sugar and butter. Pulse until the butter is thoroughly combined. Then, add the eggs and salt. Process continuously until mixture is smooth, about 30 seconds. Do not overbeat. Then, add the cocoa and flour, pulse until there is no visible cocoa or flour remaining. Stir in chocolate chips with a wooden spoon.

3. Spread batter into baking dishes and spread to make sure top is even. Bake for 30-35 minutes or until top is set. Cool on rack and cut into bars.

Naptime Notes:

Naptime Recipe Variations and Ideas: Feel free to omit the chocolate chips or add in walnuts. These would also be great baked in individual tart dishes if you want to hand them out to friends!

Naptime Stopwatch: Making this batter takes about 8 minutes!

Naptime Reviews: My daughter loves brownies and happily ate hers at the picnic. She even remarked that she liked that they were warm - which was from the sun, not the oven!

Coconut Lime Rice Krispie Coolers & Cookbook Giveaway

This spring I signed on with The Motherhood to be work on a fun Rice Krispies summer dessert project. Rice Krispies sent a whole bunch of awesome bloggers and myself a clue that said "Fourth of July's Cooler When Kids Help Create Rice Krispies Treats Recipes" and asked up to come up with a tasty frozen summer treat for families. 

Since recipe development is something I love to do, I couldn't wait to get started. I've always been a huge fan of Rice Krispies treats (who isn't?!) and it was not easy deciding what to make. I always love treats dipped in chocolate and caramel, but since summer is in full swing I decided to incorporate some of my favorite tropical flavors, coconut and lime, into a Rice Krispies Treat everyone could enjoy.

As an added bonus, my daughter was able to help me make the Coconut Rice Krispies "Bowls." She helped me press the mixture into the muffin tins and depress the centers to make them into little bowls to hold our ice-cream once they had chilled. I hope you enjoy this treat as much as we did and that your summer is full of fun and some very cool treats.

Coconut Lime Rice Krispies Coolers

3 T. unsalted butter

1 10oz. bag marshmallows

1 c. shredded coconut, sweetened

6 c. Rice Krispies Cereal

1 pint good-quality vanilla ice-cream

1 lime

2 c. heavy whipping cream

1/2 c. confectioners sugar

Makes approximately 20 coolers

1. In a saucepan over low heat melt the butter and the marshmallows together. Once they have completely melted, stir in the coconut until evenly incorporated. Stir in the Rice Krispies until they are evenly coated with the marshmallow/coconut mixture.

2. Remove mixture from the heat and press them into regular size muffin tins. You should have enough to fill approximately 20 muffin cups. To pack the Rice Krispie mixture into dip your fingers in cold water, keeping them damp will prevent the mixture from sticking to them.

3. Depress the center of each Rice Krispies treat to form a bowl in the middle. Make sure it is big enough to hold a standard size golfball. Then, place muffin tins in the refrigerator to chill completely.

4. Meanwhile, whip together the cream, zest of whole lime and juice of half a lime, and sugar to make lime whipped cream. Set aside.

5. To assemble the cooler, remove chilled Rice Krispie bowls and set them on a tray. Place one small scoop of vanilla ice-cream into each bowl. Top with a dollop of lime whipped cream, garnish with a slice of lime and serve.

To Win Your Own Official Rice Krispies Treats Cookbook here are the rules:

1. Please leave a comment telling me which is your favorite way to enjoy Rice Krispie treats.

2. This giveaway begins Sunday July 20th at 11:00pm ET and will end on July 24th at 5PM EST. Winners will be announced via this blog on July 25th, 2010. ONE winner will be chosen via random.org from all eligible comments left on this post. Official Rules to this giveaway can be found at the bottom of this post. (PLEASE READ THEM BEFORE ENTERING).
Thank you for your Help with choosing the hopefully winning recipe.

OFFICIAL RULES FOR THE COOKBOOK GIVEAWAY – View official giveaway rules here.

Summer Fruit Crumble: Webisode #27

What's Going On Today: Rainy day in CT, sing-along at the beach before cloudburst, errands in the afternoon.

Naptime Goals: Strawberry-Raspberry Cobbler, roast vegetables, marinate chicken.

Tonight's Menu: Chicken with Veggies, Cobbler (our second one this week!) with Strawberries from the farmer's market.

Parenting Lesson of the Day: When conversing with toddlers always have a pen handy, they say the funniest things!

I have pretty much gone strawberry-crazy these days. As you'll see above, last week my daughter and I picked 12lbs of strawberries together at a local farm. It took me two full naptimes to preserve, freeze and bake with all of the berries, and even that was barely enough time. I would have loved to have taken all weekend, but strawberries are so delicate I had to act quickly before they turned. Luckily, I managed to preserve the little rubies to the best of my ability and now have a nice stash for the rest of the year. This also means I'll most likely be garnishing everything I make - from risotto to pancakes - all summer with my jams and syrups. My daughter seems to be game for this, as it is I'm expecting her to turn into a strawberry any second she's eaten so many already!

When we had our barbecue last Sunday, I decided to make a fruit cobbler to bring along in addition to Uncle Will's Ribs. I still had some fresh strawberries on hand as well as a small packet of raspberries I'd picked up at the market. It was almost a no-brainer to make a fruit cobbler during my daughter's afternoon naptime. I washed and sliced the fruit, made the crumbly topping and popped it in the oven to bake while I prepared the meat. 

I love this particular cobbler recipe because it works with almost any kind of fruit. Also, the loose oatmeal topping has a taste reminiscent of an oatmeal cookie with the added cinnamon. Of course, you can omit the spice if you'd like, but I love it. Since the heatwave was particularly awful when I made this the first time I opted to serve it with vanilla ice-cream, though whipped cream would work well, too. And, best of all, when it was finished baking I simply let it cool on the counter before taking it next door for dinner. It was the perfect make-ahead dessert. I know I'll be making this again when we bring back a big haul of blueberries next month.

Strawberry-Raspberry Cobbler

3 c. fresh strawberries, washed, hulled and cut in half.

1 c. fresh raspberries, washed (optional - if not using use 4 c. of strawberries)

1 1/2 c. Oats (not quick cooking)

1 1/2 c. all-purpose flour

1 c. dark brown sugar, packed

1 1/2 sticks (12 T.) unsalted butter

1 t. Kosher salt

3 T. good quality honey

1. Preheat oven to 375ºF.

2. Place the fruit in a 9" pie plate or 9x9 baking dish.

3. Blend the oats, flour, butter, sugar, salt and honey together in a food processor until it forms a sticky dough.

4. Layer the topping on top of the fruit evenly so that the top is covered.

5. Bake for 30-35 minutes or until the top is golden brown and the fruit is bubbly and cooked through.

Naptime Notes:

Naptime Recipe Ideas & Suggestions: This is a fantastic make-ahead dessert for any family meal or larger event. After it has cooled pop it in the fridge tightly covered with plastic until you want to serve it. It can be made up to 24 hours ahead of time. This recipe works well with apples, rhubarb, cherries, blueberries, strawberries, raspberries and peaches. (Try more fruits if you want!)

Naptime Stopwatch: Washing and slicing the fruit takes about 10 minutes. Preparing the topping takes 5 minutes. Baking time is approximately 30 minutes.

Naptime Reviews: This is a great dessert for kids and adults alike. It is also healthier then pie and is a great way to persuade children to try new fruit.

Lemon Coconut Squares for a Bake Sale: Webisode #21

What's Going on Today: Finalizing things with the movers, taking advantage of last few days in New York!

Naptime Goals: Make Lemon Coconut Squares for picnic in Central Park tomorrow.

Tonight's Menu: Leftover Roast Chicken, Green Beans with Walnuts, Lemon Coconut Squares for dessert (we don't have to take the whole batch to our picnic, after all...)

Parenting Lesson of the Day: Don't pack the toys 'til last.

I am trying to take advantage of everything New York has to offer over the next few days and tomorrow we are doing a picnic with friends in the park. We are all bringing homemade food to enjoy - kind of like a Central Park Potluck. It will be a really fun celebration for all of us. Though the kids will be running riot the parents will feast and I am going to do my best to contribute by making my favorite spring treat for potlucks or bake sales, Lemon Coconut Squares.

With leftovers in the fridge tonight this is a great day for baking. I am also baking these in honor of Big Girls, Small Kitchen and their Virtual Bake Sale. I love collaborating with Cara and Phoebe and when they wrote to ask for my participation in this event I jumped at the opportunity.

Big Girls, Small Kitchen will partner with Baking For Good, an online mail order gifting service for sweet treats that donates 15% of every purchase to a cause of the customer’s choosing. Big Girls, Small Kitchen will develop a cookie to be sold on the Baking For Good site and the confection will be available exclusively from April 19th - May 9th (Mother's Day). BGSK will sponsor the Bake Sale event as a means of raising awareness for The Valerie Fund, an organization in the tri-state area that provides comprehensive health care for children with cancer and blood disorders. Baking for Good will offer an extra 5% donation to The Valerie Fund when people purchase the BGSK treat, even if another charity is selected as the primary recipient of the donation.

I can think of no better way to celebrate spring then by supporting a charity that helps families with cancer. I also can think of no better treat to share with you right now then these squares, they simply scream spring in every way and would be a surefire hit at any bake sale this season. Unlike my other favorite lemon bars, these are more like coconut squares baked on top of a shortbread crust with a lemon glaze. The bright citrus and coconut flavors are light and refreshing with a great balance of tart and sweet. Furthermore, they are easy to bake during naptime, as you'll see. After they've baked I let them rest overnight (sneaking the occasional nibble here and there) and cut them the next morning for our picnic. Like a lot of desserts involving fruit I find that these squares are most delicious after they've been able to sit overnight. The flavor ripens and is more vibrant the next day.

I hope you enjoy these as much as I do. To learn more about the Valerie Fund please visit this website and thanks again for your participation in this great cause.

Lemon Coconut Squares

adapted from an old recipe from my Mom

Crust:
1 1/2 c. all-purpose flour, sifted
1/2 c. brown sugar
1/2 c. unsalted butter, room temperature

Filling:
1 c. brown sugar
2 eggs, lightly beaten
1 1/2 c. sweetened, shredded coconut
2 T. flour
1/2 t. baking soda
1/4 t. Kosher salt
1/2 t. vanilla

Glaze:
1 c. confectioners' sugar
1 T. unsalted butter, melted
Juice of 1 lemon

1. Preheat oven to 275ºF. Butter and flour a 9x13 baking dish and set aside.
2. In a bowl mix the butter, flour and brown sugar. Using clean hands, pinch it together until a dough forms. Press the dough into the bottom of the 9x13 baking dish and bake for 12-15 minutes, or until the edges are lightly browned.
3. While the crust is baking, make the filling. In a large mixing bowl combine the lightly beaten eggs, brown sugar, coconut, flour, baking powder, salt and vanilla. Using a wooden spoon, combine all of the ingredients until everything is completely incorporated.
4. When crust has finished baking, remove it from the oven and all it to cool for 10 minutes. Increase the oven temperature to 350ºF.
5. Once the oven has hit 350º spread the mixture on top of the crust and spread it smooth with a wooden spoon. Bake it for 22-25 minutes, or until the coconut is golden brown and the top is set.
6. While the coconut is baking, make the glaze. In a small mixing bowl whisk together the melted butter, confectioners sugar and lemon juice so that is completely smooth.
7. When the squares have finished baking remove them from the oven and drizzle them evenly with the glaze. The glaze will sink into the squares - that is alright.
8. Allow squares to cool for 1 hour on a wire rack. Then cover them with plastic wrap and refrigerate for 2 hours until they are set. Cut into 2" squares and serve.

Naptime Notes:

Naptime Recipe Ideas: These are a fantastic summer dessert for selling at a bake sale, serving at a picnic, on a buffet or taking to a new parent. They last for a few days stored in a sealed container and are a nice change from the regular lemon square.

Naptime Stopwatch: Preparing this batter takes about 15 minutes.

Naptime Reviews: My family loves all things lemon, so these were a hit. Also, the Moms at the picnic loved them as well.

Dutch Almond Tart at Barbara's

What's Going on Today: Morning at the library to return books, romp in the park to enjoy good weather, grocery store for almond tart ingredients.

Naptime Goals: Make Dutch Almond Tart for lunch at Barbara's tomorrow, laundry, weed out winter clothes that don't fit any longer, buy new shoes online for daughter - she's outgrown them all from winter!

Tonight's Menu: Leftover Eggplant Lasagna, fresh jasmine rice, Double-Chocolate Espresso Cookies for dessert.

Parenting Lesson of the Day: Chocolate milk after 5pm is a bad idea.

Every so often my friends and I do a mass catch-up lunch. This usually involves finding babysitters for the kids and us all hauling off to a predetermined locale from 12-2pm for intense discussions about the business at hand. Unfortunately, these catch ups are less frequent then we would all like, but that's the way it is when we all have kids and crazy schedules.

When my friend Barbara invited us all over to her house for lunch this week I jumped at the chance to bring dessert. Ever since I've learned to make this tart it's become my absolute go-to item to bring to just about any kind of celebration. It's an ideal winter treat, a lemony shortbread crust with a thin layer of almond in the middle, topped with crunchy sliced almonds and a dusting of confectioners sugar. It is simple to make and it's warm, bright flavor is the perfect accompaniment to almost any meal.

My friend Vanessa from The Black Cat Cafe in Sharon Springs NY taught me out to make this tart during one of her infamous cooking classes in Cooperstown. For these particular events my mother and her cronies bring a bottle of wine - each - to their friend Veronica's house and Vanessa comes over to demonstrate recipes. At the end of the night everyone has learned a little, eaten a lot and drunk even more. It's a fun and often hilarious learning experience that I was lucky enough to crash one night in January when I was home visiting for the week.

I could see the brilliance in this recipe from the start. The ingredients are simple and of good quality, and it's very easy for me to make during naptime. In fact, it is best served after it's cooled off and rested because it gives the lemon flavor a chance to bloom a little bit. I'll make this for Barbara's today then keep it, covered, at room temperature until tomorrow.

The next time you are called on to take a treat to a friends, new parent, bake sale, or if you just want something delicious for yourself I highly recommend this as your next item. And, if you ever drive through Sharon Springs be sure to swing by the Black Cat Bakery and tell Vanessa I said Hi, and thanks for the great recipe.

Dutch Almond Tart

adapted from Vanessa of the Black Cat Bakery
2 sticks (16 T.) unsalted butter, softened
2 c. all-purpose flour
1 c. sugar
1 egg
1 t. lemon zest (use Meyer lemon if possible)
1 t. Kosher Salt
8 oz. Almond Paste
1/2 c. sliced almonds
Confectioners' Sugar for dusting

Egg Wash: 1 egg, 2 T. water mixed together.

1. Preheat oven to 325ºF. Butter a 9"inch round tart pan with a removable bottom.
2. In a mixer fitted with the paddle attachment cream butter, sugar and lemon zest until fluffy. Then add the flour and salt and mix until just combined. Divide the dough into two even pieces and wrap each in plastic wrap and chill in the fridge for one hour.
3. After dough has cooled, remove it from the fridge and place half the dough into the bottom of the tart pan. Press it down until it covers the bottom of the pan evenly and comes up the sides a little bit.
4. Roll out the almond paste with a rolling pin into a flat disk about 8" round and place it on top of the bottom half of the dough. Then, place the remaining dough on top of the almond pasta and pat it down until it covers all of the almond paste and crimp the sides together to seal. Brush the egg wash lightly on top and scatter sliced almonds over it.
5.Bake for 35-40 minutes or until top is lightly golden and the edges are crispy and pulled away from the sides a little.
6. Allow to cool to room temperature and remove tart from the pan. Dust with confectioners' sugar and serve.

Naptime Notes:

Naptime Serving Tips: The great thing about a round tart is that it can be cut into wedges as wide or slim as you'd like. This makes is ideal for setting on a dessert buffet for many, or just serving to a few friends. It also stays fresh for a few days so you don't have to worry about it going stale if you make it ahead of time!
Naptime Stopwatch: 15 minutes for the batter, 1 hour for waiting (time to catch up TV!) 45 minutes for baking.
Naptime Reviews: The only person who wouldn't like this is someone who doesn't like almond, and I don't have any such person in my house.

Lemon Pudding Cake with Dad: Webisode #15

Lemon Pudding Cake with Dad from Kelsey Banfield on Vimeo.


What's Going on Today: Morning at the Farmer's Museum to enjoy the Sugaring Off breakfast, the celebration of the maple syrup harvest with lots o' pancakes and fresh local syrup!

Naptime Goals: Bake Lemon Pudding Cake with my Dad, an amazing home cook who wants a lesson in folding egg whites!

Tonight's Menu: Italian Meatloaf with Mom, green salad, Lemon Pudding Cake for dessert.

Parenting Lesson of the Day: Grandparents spoil their grandchildren, there is no stopping it so don't bother trying.

While I was home in Cooperstown last weekend my Dad and I did some baking together. He had recently picked up the new Cook's Illustrated Entertaining and discovered a recipe for an old childhood favorite, Lemon Pudding Cake. The only problem was, despite being a great home cook, he didn't understand the instructions on folding egg whites into the batter. I was surprised that he hadn't done this before, but he really is more into making Short Ribs and grilling steak then he is baking, so I guess I shouldn't be surprised.

In the true spirit of Naptime Chef-ing, the moment my daughter went down for her nap Dad and I set to work on our lesson. As you'll see above, we had a roaring good time and were rewarded with a delicious, silky lemon cake at the end. Obviously, given our family love of all things lemon, we couldn't bear to wait for our first bite. We had our first taste when it was fresh out of the oven, then another slice after dinner when we were joined by my Mom and daughter.

Given the success of this episode I've already put my Dad on the hook for another one, this summer we'll be showing you how we make his famous Bread and Butter pickles. As you can see, he is a doctor and a scientist, so his canning methods are very precise and quite successful. Stay tuned!

Lemon Pudding Cake

adapted from Cook's Illustrated Entertaining, 2010

1 1/4 c. unbleached all-purpose flour
2 t. cornstarch
1 1/4 c. sugar
5 T. unsalted butter, room temperature
2 T. grated lemon zest
1/2 c. fresh lemon juice
1 1/4 c. whole milk
5 eggs, separated, yolks in one bowl with whites in another

1. Adjust oven rack to center position and heat oven to 325 degrees. Lightly butter an 8" square baking pan. Bring several quarts of water to boil for water bath. Mix flour and cornstarch together in a bowl, set aside.

2. Cream the butter, 1 c. sugar and lemon zest until light and fluffy, about 2 minutes. Then, beat in the egg yolks, then flour mixture, mixing until smooth. Slowly mix in the lemon juice, then stir in milk. 

3. Set the custard mixture aside and beat the egg whites until they hold soft peaks. Then, add the remaining 1/4 c. of sugar and beat egg whites to stiff, moist peaks. Gently stir a dollop of the egg whites into the custard. Then, working slowly, fold the remaining egg whites in bit by bit until they are all incorporated, but not over beaten.

4. Pour the batter into the baking pan and fill the hot water bath until it comes halfway up the side of the pan. Bake until pudding cake center is set and springs back when gently touched, about 1 hour. Remove roasting pan from oven and let pan cool for 1 hour before serving.

Naptime Notes:

Naptime Recipe Suggestions: This really is a great cake for entertaining as the magazine suggests. We loved it with whipped cream but it would also be great with ice-cream or fresh berries.

Naptime Stopwatch: The batter takes about 15 minutes to prepare, then the cake bakes for about an hour.

Naptime Reviews: This is a cross between pudding and cake and is absolutely divine. I love the smooth texture and the lemon flavor with subtle vanilla undertones. Needless to say, so did everyone else.

Millionaire Shortbread for the Office

What’s Going on Today: Negotiating snow-laden New York with a stroller, morning trip to Time Warner Center for a pastry at Bouchon.

Naptime Goals: Make Millionaire Shortbread for husband's office and to give to friends.

Tonight’s Meal: Tomato Soup Florentine with a green salad and cheese toast.

Parenting Lesson of the Day: Snow snow go away, being stuck inside does not make our day.

Sometimes my love of baking overtakes me to the point that I have too many sweets in the house. When this happens I tend to pack off a nice big box of cookies and brownies to my husband's office and give several bags of goodies away to my friends. As for my husband, his colleagues love me for it, and I like to think it helps him earn some extra points with the boss. As for my friends, well they love me for it too, although not right before they leave for vacations that require bathing suits. Either way, it's the best way I can think of to move temptation out of my house before I gorge to the point of needing an entirely new wardrobe that is two sizes bigger than my current one.

Lately, I've been hooked on shortbread of all kinds. I've made Silver Palate Shortbread Hearts by the dozen, and when they've run out, I've made more. Then, the other day, I was flipping through my recipe box and found this old recipe of Millionaire Shortbread from my mother. I was immediately smitten, there was no better time to come across a recipe for shortbread with a layer of caramel and chocolate on top. The addition of these flavors were the perfect thing to take my shortbread making straight over the top.

Baking these during my daughter's naptime is a snap. In fact, the baking time is a short 20 minutes since only the shortbread needs to bake. The rest is matter of stirring the caramel and melting the chocolate. What sets this shortbread apart for me is the addition of rice flour to the batter, it creates a more delicate crumbly cookie instead of hard buttery brick. The caramel and chocolate layers are spread very thinly on top of it, setting for 30 minutes before each application, giving the whole bar a very refined appeal.

When I told my husband that I was making these this week he actually asked if he could take them to the office. Of course, I said yes. I do not need an entire 15x10 pan of these all to myself although, though, lord knows, I could polish it off in the matter of hours. After making during the naptime I let them chill overnight and cut them into squares the following morning. Half of the pan was sent to work, another quarter was given to friends and the rest stayed home with me. It's a good thing I portioned it this way, I've already eaten through my entire stash.

Millionaire Shortbread 

1 1/2 c. unsalted butter at room temperature
2 c. all-purpose flour
3/4 c. white rice flour
1/2 c. sugar
1 14oz. can sweetened condensed milk
1/4 c. light corn syrup
1 c. light brown sugar, well packed
1 12oz. bag semisweet chocolate chips

1. Preheat oven to 350ºF and coat a 15x10" jelly roll pan with cooking spray. Set aside.
2. In a large bowl mix 1 c. of unsalted butter, all-purpose flour, rice flour and granulated sugar with a wooden spoon until well combined and a little crumbly. Press dough in an even thin layer onto jelly roll pan. Bake for 20-22 minutes, or until edges of shortbread are golden brown.
3. Meanwhile, in a large saucepan over medium heat melt 1/2 c. butter, condensed milk, corn syrup and brown sugar. Stir mixture constantly with a wooden spoon until mixture has thickened and is a deep caramel brown.
4. Pour caramel over freshly baked shortbread and spread it evenly in a thin layer with the back of a wooden spoon or a spatula. Place it in the fridge to set for 30 minutes.
5. Then, melt the chocolate chips in a bowl in the microwave until it forms a smooth and creamy chocolate sauce.
6. After 30 minutes, remove caramel from the fridge and spread the chocolate over top. Return to fridge to chill for an additional 30 minutes. Then, cut into squares or triangles and serve.

Naptime Notes:

Naptime Recipe Variations and Ideas: A couple of times I've added sliced almonds on top of the chocolate, as well as finely chopped hazelnuts. Both are a great addition if you want a yummy nutty crunch to accompany your bite of shortbread.

Naptime Stopwatch: Making this takes about 1 hour, including the waiting time. I like to put the shortbread in the oven to bake and then make the caramel while it's baking. Usually it works out perfectly that the shortbread is cooled by the time is caramel is complete and ready to spread on top of it. While the caramel sets in the fridge catch-up on TV, then melt the chocolate chips and spread them on top and return to fridge to finish.

Naptime Reviews: Everyone loves this shortbread because of it's slightly more delicate crunch from the rice flour and nice even layers of caramel and chocolate. They add just the right amount of sweetness without going over the top.

Flourless Chocolate Cake and Cookbook Giveaway!

My Day So Far: Laundry, packing, stocking up the iPod, hoping airport delays will clear up...

Naptime Goals: Make Flourless Chocolate Cake for early Valentine's Day celebration

Tonight's Meal: Take-out from our favorite restaurant, cake for dessert.

Parenting Lesson of the Day: There is no such thing as too many toys in the diaper bag when traveling!

We are celebrating Valentine's Day a little early this year because we will be in Florida during the actual holiday. This doesn't bother us in the least. Hallmark holidays are fun and all, but we don't take them too seriously. In fact, this year we are happy to pass up going out to dinner altogether since we plan to be taking in the ocean breezes from my in-law's porch in Venice, Florida.

There is one thing about Valentine's Day I refuse to give up, however, and that is chocolate. I'll happily forgo balloons, sugar candies and roses, but you'd better give me a rich, dense chocolate dessert or I will be one unhappy girl. For this year's meal we are ordering out from one of our favorite neighborhood restaurants. Since we are traveling the following day I don't want to buy lots of ingredients that will go bad in the fridge. Instead, we agreed to order the main course and cap off our meal with a fabulous homemade dessert.

Obviously I am more than happy to be responsible for the cake production given my love of baking. Last year I made mini-bundt cakes and this year we'll enjoy a delicious Flourless Chocolate Cake from one of my new favorite cookbooks, Park Avenue Potluck Celebrations. You may remember, I hosted a virtual celebration to trumpet it's release back in October. Since then I've been cooking and baking my way through each chapter, loving the delicious results of each recipe.

I don't have a very well-stocked bar, so I had to wing it a bit when it came to the whiskey-soaked currants. I used Grand Marnier instead, which I quite enjoyed. I loved the boozy orange flavor it gave the cake and think I will do it again the next time I make it. Best of all, this cake is ideal to make-ahead. Since part of the process of making it is allowing it to cool in the fridge for at least 3 hours, I had no trouble making it during my daughter's naptime. It would also be great to make in the morning, or even the night before you want to eat it since it can chill for up to 24 hours without going bad.

As you can probably guess, I had about .5 seconds to take the photographs here before my husband dove right in for a bite. I guess that is to be expected with something this good. Happy Valentine's Day!

Since Valentine's Day puts me in the giving mood I am happy to give away a cookbook to one lucky winner. To enter please leave me a comment below by midnight EST on 2/22/10 and tell me your favorite Valentine's dessert!

Flourless Dark Chocolate Cake

adapted from Park Avenue Potluck Celebrations

1/2 lb. unsalted butter, room temperature

1 c. dried currants

1/2 c. Grand Marnier

1/2 lb. Bittersweet Chocolate (at least 70% cocoa), finely chopped

6 large eggs

1 1/2 c. superfine sugar

1 t. potato starch, sifted

1 t. good quality vanilla extract

1. Preheat oven to 325ºF. Butter a 10-inch round cake pan, set aside.

2. In a small bowl place the currants, add the Grand Marnier and set aside.

3. In a heatproof bowl place the butter and chocolate. Microwave it in 20-second bursts for up to a minute, stirring after each to melt butter and chocolate together. Melting the chocolate can also be done over a double boiler.

4. In a mixer fitted with a paddle attachment beat the eggs and sugar until pale and creamy, about 4-5 minutes. Fold in sifted potato starch. Then, with a wooden spoon, stir in the chocolate mixture, vanilla, the currants and remaining Grand Marnier from the bowl.

5. Pour batter into cake pan and bake for 40 minutes. The cake will be firm but a test will not be perfectly clean. 

6. Allow the cake to cool to room temperature, the refrigerate for at least 3 hours or overnight before serving.

Naptime Notes:

Naptime Recipe Variations and Ideas: The original recipe calls for whiskey or brandy with currants or raisins. If you'd prefer either of those feel free to use them, I liked the orange flavor of Grand Marnier myself. I like to serve this with vanilla ice-cream or fresh whipped cream on the side.

Naptime Stopwatch: Preparing this batter takes about 20 minutes and is very easy. Then bake it, cool it, and dessert is ready.

Naptime Reviews: My daughter did not love the currants in the cake, but loved the rest of it. My husband adored the cake overall, it was a delicious holiday treat.

Spice Sandwich Cookies with Lemon Cream Cheese Frosting: Webisode #11

My Day So Far: Birthday gift shopping for kid's birthday party this weekend, bus trip across the park for daughter's playdate!

Naptime Goals: Bake Spice Sandwich Cookies with Lemon Cream Cheese Frosting for friend's daughter's birthday party. Wrap present and prepare for weekend festivities.

Tonight's Meal: Spaghetti and Meatball night - it never fails to please!

Parenting Lesson of the Day: Toddler hid your credit cards? Check between the books on your bookshelf.

Last weekend was my friend's daughter's 3rd birthday party. She was taking care of the birthday cake and pizza, and to lend her a hand I offered to bring some munchies for the parents. Not that adults don't like birthday cake, but sometimes we need a little something of our own that is not covered with pink princesses and tiny fingerprints.

My friend Jen first introduced me to this recipe for spice cookies with cream cheese filling when she served them as the adult treat at her son's birthday party last fall. I fell instantly in love with the unique flavor from the layered spices, moist texture and creamy filling. To give it my own twist I adjusted the spice ratios a bit and flavored the frosting with Meyer lemons (of course!). The addition of the lemon gives the frosting an added tang that contrasts nicely with the deep molasses. I get the feeling the party guests agree with this flavor pairing, the adults, and one of the toddlers, gobbled them right up.

As you'll see in this video, I made these cookie's during my daughter's afternoon naptime the day before the event. Then, the morning of the party, I whipped up the cream cheese frosting with my little helper, and completed the cookie sandwiches. (I am still thanking my lucky stars she didn't mess up her party dress while she was licking the spatula!) When they were complete I whisked them off to the party in my awesome OXO Good Grip TOP Container, and placed them on the cake stand. Given that I came home with an empty container, I can honestly say they were a hit and would be wherever you might choose to serve them as well.

Spice Sandwich Cookies with Lemon Cream Cheese Frosting

cookie recipe loosely adapted from King Arthur Flour
1 c. unsalted butter, room temperature
1 c. sugar
1/2 c. blackstrap molasses
2 1/4 t. baking soda
1 t. Kosher Salt
2 t. cinnamon
1 1/2 t. cloves
1 t. ground ginger
1/2 t. freshly ground black pepper
2 large eggs
3 1/2 c. all-purpose flour
Sanding sugar or granulated sugar for rolling

Lemon Cream Cheese Frosting

4 oz. cream cheese, room temperature
8 T. (1 stick) unsalted butter
3 c. confectioners sugar
Zest of 1 Meyer lemon
1 t. vanilla extract

1. Preheat oven to 350ºF.
2. In a mixer fitted with a paddle attachment mix the butter and sugar for 3 minutes, or until pale and fluffy.
3. Then, scrape down the sides of the bowl and add the baking soda, salt, molasses, spices and pepper. Mix well until everything is completely combined. Add the eggs one at a time, mixing well after each addition.
4. Sift the flour into the batter, mixing only until the flour is not visible anymore. Do not overbeat.
5. Roll the dough into 1 1/2" round balls with your hands and roll in the sanding sugar. Place on a cookie sheet 2" apart and bake for 11-13 minutes, or until cookies are slightly puffy and slightly darker in color. Remove to a wire rack to cool.

For the Frosting:
1. Mix butter and cream cheese until completely combined. Then, sift in the confectioners sugar and lemon zest. Pour in the vanilla and mix until frosting is completely combined and totally smooth.

To make the cookies: Once the cookies have completely cooled add a little bit of frosting to the underside of one and sandwich a second one on top!

Naptime Naptime:

Naptime Recipe Variations and Ideas: If you don't want a lemon frosting you can always leave the cream cheese frosting plain, or add the zest of an orange or a tiny drop of flavoring extract like vanilla or almond.
Naptime Stopwatch: Making the cookies does not take long, maybe 30 minutes. Allow time for the cookies to cool - at least an hour - before frosting them. Or, store the cookies in an airtight container and frost them the following day right before they are served.
Naptime Reviews: These cookies have slightly more adult flavors, but a lot of kids like them, too. They are great to serve as nibbles on a dessert platter, or just to have around the house!

Meyer Lemon Rice Pudding: Webisode #10

My Day So Far: 5:30am wake-up from daughter looking for a lost toy in her crib, grocery shopping (Meyer lemons!), laundry, preparing for pre-school interview tomorrow(!)

Naptime Goals: Make Meyer Lemon Rice Pudding, set-up daughter's ladybug tent, catch up on thank you notes and emails.

Tonight's Meal: Leftover Chicken Scallopini, green beans with walnuts, rice pudding for dessert.

Parenting Lesson of the Day: When children get bored during errands give them a "job", like holding the box of rice while you finish the grocery shopping.

If the horticulture gods granted me one wish, I would ask for Meyer lemon trees in my backyard. Of course, for that to happen I would need to move to a place in New York City where I actually had a backyard, but that's a whole different wish. Of all fruits in the whole entire world I would like access to everyday, year round, it is Meyer lemons. Luckily, as you'll see in the video, these days I can simply walk down the street to Gourmet Garage which carries them while they are in season. Needless to say, during this time of year I am their best customer, my daughter has memorized the layout of the entire store at age two, that's how frequently we go.

It's not that regular lemons aren't perfectly good, it's just that Meyer lemons are exceptionally good. A cross between a lemon and mandarin orange, Meyer lemons have a milder, almost more lemony taste. They are tart, sure, but not quite as sour as a regular lemon. I've long been extolling the virtues of Meyer lemons, writing about a favorite recipe for Meyer Lemon Sables last year. This year I'm here with another dessert, a smooth and creamy Meyer Lemon Rice Pudding. Yes, you can make this with regular lemons if that's all you have available, but I highly recommend Meyer whenever possible. With the latter the flavor of this pudding is lighter and slightly more sweet, somewhat like eating lemonade pie without the need for whipped cream to lighten it up.

Since I only make this dessert doing the winter I like to do it during my daughter's naptime when I don't have any other cooking to do. This way I don't race through the steps, and can take time enjoy the assembly of one of our favorite winter sweet treats. As you'll see here, making this isn't complicated, it just requires careful monitoring on the stove to make sure the rice doesn't burn or bubble over. Once it is baked I let it cool to room temperature before putting it in the fridge. Though, I'll be honest, it's hard to resist a few spoonfuls the second it's out of the oven; I frequently burn my mouth a teeny bit on the first few bites. Even once it's in the fridge I'll freely admit that I can be found dipping my spoon in it all day long, it's just too hard to resist. I'm afraid I've already passed this habit onto my daughter, she frequently has a few bites for a snack after nap, then a big bowl after dinner.

Before I give you the recipe, I should also mention that Meyer lemons are excellent for flavoring beverages (lemon drops!), appetizers (shrimp!), main courses (lemon risotto!) and even salads (squeeze into salad dressing!). Use them anywhere you might use a regular lemon and see if you notice the flavor difference. One of my favorite things to do is place a dollop of mascarpone cheese, Meyer lemon zest and juice, and a few cranks of black pepper into the bottom of a heatproof glass bowl then add a heap of freshly cooked linguine. I swirl the cheese mixture into the pasta and call it "Lemon Pepper Pasta." But that's a whole different post.

Meyer Lemon Rice Pudding

adapted from a recipe by my friend Barbara

3/4 c. long grain rice

2 c. whole milk

2/3 c. sugar

1/2 c. heavy cream

2 large eggs

Zest of 2 Meyer lemons* (About 2 T.)

Juice of 2 Meyer lemons (About 2-3 T.)

1 t. vanilla extract

*If Meyer lemons are not available, a regular lemon will suffice.

1. Preheat oven to 350º. Butter a 2 quart casserole dish and set aside.

2. In a saucepan bring 2 cups of water to a gentle simmer over medium-low heat and add the rice. Simmer for 15 minutes, or until most of the water is absorbed.

2. With the heat on, add the milk and sugar, stir it in with a wooden spoon and simmer for an additional 5 minutes. The remove from heat and stir in the cream.

3. In a separate bowl beat the eggs with a whisk, then pour the warm rice mixture into them, stirring well.

4. Finally, add in the lemon zest, juice and vanilla and give mixture one final stir to incorporate everything. The pudding will still somewhat loose at this point, but it will firm up in the oven.

5. Pour the mixture into the casserole dish and place the dish in a large pan or roasting pan. Add warm water until it reaches 1" up the side of the dish to create a warm water bath.

6. Bake for 1 hour, or until knife inserted in the center comes out clean.

Naptime Notes:

Naptime Recipe Props: If you want to ramp up the lemon taste even more add more zest. Or, if you'd prefer a slightly different taste add a dash of cinnamon and nutmeg to play up the vanilla flavor notes.
Naptime Stopwatch: Preparing the batter takes about 20 minutes, then it's one hour of baking and a little time for cooling.
Naptime Reviews: Rice pudding is comfort food at it's finest, everyone in our family loves it. I've also served it to guests and they've given it rave reviews as well.