Nice "Ketch": Easy Homemade Tomato Ketchup

I love ketchup, but I grew weary of buying it from the store—too much money, too much sugar, and another single-use plastic bottle to recycle. There had to be a better way! Thankfully, I found this recipe, and very happily tailored it for my very own! Although most ketchup recipes call for cooking on the stove for while, this no-cook version satisfies your ketchup craving in just minutes:

Easy Homemade Tomato Ketchup

1 can (6 oz.) tomato paste
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon dry mustard
1/2 teaspoon garlic and herb seasoning (salt-free, such as Mrs. Dash)
1 teaspoon granulated sugar (or honey)
2 Tablespoons apple cider vinegar (or vinegar of your choice)

Mix everything together in a small bowl, and enjoy! This will keep, tightly covered, in the fridge for several weeks. I love how little sugar is used here because, honestly, I'd rather save those sugary calories for dessert :-)

As mentioned above, all credit goes to this recipe by Served From Scratch, which also encourages you to season as you like and make this ketchup your own. As you may have guessed, there are many other scratch and homemade recipes on the site—be sure to visit and explore while you're there!

>o<

All's Fair: Cranberry-Almond Teacakes

For the first time last Fall, I entered the baking competition at my local harvest fair. There were lots of entries, of all shapes and sizes, including an outrageously decadent-looking pan of cinnamon rolls! And while I didn't win anything, these Cranberry-Almond Teacakes still say "blue ribbon" to me :-)

Cranberry-Almond Teacakes

Dry ingredients:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1 cup dried cranberries

Wet ingredients:
1/2 cup butter, melted and cooled
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
2 large eggs, room temperature
1/2 cup whole milk, room temperature

Topping:
1/4 cup sliced almonds
1/4 cup granulated sugar

Preheat oven to 350 degrees Fahrenheit. Line a standard 12-cup muffin pan with muffin liners; set aside.

Stir flour, baking powder, salt, and ground ginger together in a small bowl. Add the dried cranberries and toss in the flour mixture, breaking up any clumps as you go. In a large bowl (or the pan you used the melt the butter, if it's big enough), cream butter and sugar together until fluffy, then mix in extracts and eggs. Blend in half of the dry ingredients, stir in the milk, then add the remainder of the dry ingredients and combine until just smooth. Divide evenly among the liners (about 2/3 full each). Sprinkle tops with about 1 teaspoon each almonds and sugar, then bake for 20-22 minutes, or until a toothpick comes out clean. Serve warm or at room temperature.

Notes: Why "teacakes?" Well, they're not sweet enough to be cupcakes, yet they're still too delicate to be muffins! These are perfect, as you may have guessed, with a cup of tea for elevenses, or even as a mid-afternoon snack. The crumb is tender and rich, and the little bit of ginger adds a pleasant warmth. The headiness of the almond extract is divine!

>o<

Short and Sweet: Chai-Spiced Shortbread Cutout Cookies

Every year, I like to make a lightly-spiced shortbread cookie, cut into seasonal shapes for holiday gifting—and eating! In previous years, I've used cinnamon, cardamom, or ground ginger for the main flavoring. This year, I decided to make a thoroughly warming, comforting, chai-spiced version. These cookies are rich, delicious, and will last several weeks stored in an airtight container in a cool, dry place. Sprinkling the tops of the cookies with a little granulated sugar before baking allows them to twinkle in the light, and provides a little burst of crunch and sweetness as well. These are perfect for the holidays, or any day when you need a special treat!

Chai-Spiced Shortbread Cutout Cookies

Ingredients:
1 cup butter, softened
1/2 cup confectioner's sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
2 cups all-purpose flour
2 teaspoons chai spice mix (or see notes below)
2 Tablespoons (or so) granulated sugar, for sprinkling (optional)

In a small bowl, stir together flour, salt, and chai spice mix. In a large bowl, cream butter and sugar together until light and fluffy. Stir in vanilla, then blend in flour mixture until smooth. Divide dough in two and wrap each half tightly in plastic wrap, flattening into discs as you go. Chill dough for several hours, or overnight.

When ready to make cookies, remove one disc of dough from the fridge about 30 minutes beforehand, line baking sheets with foil or parchment paper, and preheat oven to 350 degrees Fahrenheit.

Unwrap and roll dough out on a lightly floured surface with a rolling pin (lightly flour the rolling pin and the dough as well). Roll out evenly to about 1/8" thick, then cut using shapes of your choice with cookie cutters dipped in flour. Transfer cutouts onto prepared sheets an inch or so apart, and sprinkle lightly with granulated sugar, if using. Bake for about 8-10 minutes, or until cookies are lightly golden around the edges (cookies will puff up during baking, but settle back down when close to being done). Re-roll scraps, flouring as needed, and keep cutting shapes until the dough is completely used. Repeat with the other disc of dough.

Notes: This recipe will yield about 4 dozen cookies when using two-inch cutters. If you don't like chai spice, use whatever spice mix you enjoy, like pumpkin or apple pie spice. Before starting, I like to scoop out some plain flour into a small dish for my "bench" flour, sprinkling where needed and for dusting the cookie cutters. I don't have a pastry board or any other special equipment, so I simply roll my dough out on a piece of wax or parchment paper. This actually makes it very easy to rotate the dough when rolling to achieve an even thickness!

>o<

Fall for It: Creamy Pumpkin Sauce with Pancetta and Baby Greens

Earlier this month, I was thinking it was too soon to talk about pumpkin or anything #PSL (I'm looking at you, Starbucks). Yet one day, as I held a package of dainty porcini mushroom ravioli, I suddenly found myself craving a creamy pumpkin sauce to go with them. I don't know where this came from - I've never had pasta with a pumpkin sauce before - but I knew I had to make it. Did I know how? No, but that didn't stop me. Did I fall for all that pumpkin advertising? Yep, I sure did!

Creamy Pumpkin Sauce with Pancetta and Baby Greens
Olive oil
Two garlic cloves, minced
4-5 oz. diced pancetta
Ground nutmeg, to taste (optional)
Fresh or dried rosemary and sage, to taste (optional)
5 oz. baby greens (like spinach, Swiss chard, arugula)
1 can (15 oz.) pumpkin puree
4 oz. cream cheese, room temperature
8 oz. filled pasta (ravioli, tortellini, or other; gnocchi would also work here nicely)


In a large saucepan over medium heat, drizzle in about two Tablespoons of olive oil, and add minced garlic and pancetta. Saute for a few minutes, and add nutmeg and herbs, if using. Continue to saute gently, stirring often, until pancetta is crispy on the edges and has rendered most of its fat (cover pan with lid to help this process along). Add baby greens and cook until wilted, then stir in pumpkin puree and cream cheese. Keep stirring to combine and heat all the way through, then turn off heat.

In a medium pan, cook pasta according to package directions (omitting salt) until just done. Turn heat on low under sauce, then scoop out and add pasta to sauce, adding as much pasta water as needed to thin sauce to desired consistency (I like mine quite thick, but you may want a looser sauce). Stir to combine and remove from heat. Server and enjoy!

Notes: You could certainly substitute sliced mushrooms for the pancetta if you prefer not to have meat; likewise, you could substitute cooked cannellini beans or cooked diced/shredded chicken for the pasta. Butternut or acorn squash puree would also be lovely here instead of pumpkin. The cream cheese works really well, but I bet an herbed goat cheese would be fabulous!

>o<

THM Picks: Modern Holiday Classics

Some friends noted that, while my list of classic holiday films was all well and good, I was overlooking quite a few modern classics from my roundup! So to pick up where I left off, here are some modern holiday favorites that need to be on your viewing list this season:

Die Hard (1988)—How awkward could your estranged wife's office holiday party be?!?!?!?!?!

A Christmas Story (1983)—This quirky and endearing look at childhood in the 1940s initially bombed in theaters, but has become a cult classic ever since. Subtle and engaging performances make this film a timeless favorite.

National Lampoon's Christmas Vacation (1989)—Clark has worked hard all year, and just wants to give the entire Griswold family the Christmas they deserve! This is Chevy Chase at his best, with the kind of supporting cast you won't find anywhere else.

The Holiday (2006)—A gentle wink and nod to the craft of filmmaking, with an absolutely charming supporting performance by Eli Wallach, this movie shows us that sometimes we need to take a holiday from our comfort zones...and that it's definitely worth the trip!

Love Actually (2003)—An outstanding ensemble cast portrays a delightful array of characters with interconnected story lines, all leading up to the local school's Christmas Eve pageant. Love is found, love is lost, hearts are broken and mended again, and one thing remains clear through it all: love (not to mention Christmas) actually is all around!

Fall in Love: Three Pumpkin Recipes Perfect for Fall

The changing of the seasons is nothing short of magical, and the foods we eat help us mark those transitions. Of course, pumpkin is the name of the game this time of year! As we move into Fall, you'll want to try these recipes in your own home, for the pleasure of making them as well as to share with friends and family. So gather your tribe, set the table, and enjoy the warmth of good food and great company!

Thai Pumpkin Soup: Easy, delicious, and a fantastic canvas for a variety of additions, it can be made vegan to accommodate guests of any food persuasion. It also freezes well, so definitely keep some on hand for a quick option at the end of a chilly day.

Individual Pumpkin Custards: Simple yet luscious, these are a gluten-free/grain-free treat, one that works equally well for breakfast as well as dessert! They're also fantastically easy to transport, and a welcome addition to any dessert table.

Pumpkin Butter Bars: Is it a bar cookie? A slab pie? Does it matter??? All you need to know is that these are out of this world, and deserve to be made as soon as possible. But be warned, they are just as easy to eat as they are to make!

What's your favorite pumpkin recipe? What do you look forward to making when the weather turns chilly and the leaves start to fall?

>o<

Georgia on My Mind: Peach "Pie" Bars with Pecan Streusel

A few weeks ago, I was fairly obsessed with these oatmeal cookie bars—I couldn't stop thinking about them! I finally convinced myself it was okay to make them if I shared them with friends, but that didn't stop me from eating quite a few myself. Just before making them, I couldn't remember if there were nuts in the recipe or not. And when I thought about it some more, I wondered, "Why aren't there nuts in the recipe??? That would taste great!!!" So then it was August, and August reminds me of peaches, and peaches remind me of Georgia, and don't they just happen to specialize in pecans there, too? I'm sure you see where this is going!

Peach "Pie" Bars with Pecan Streusel

Ingredients:
1 cup very soft butter
1/2 teaspoon kosher salt
3 cups all-purpose flour
13 oz. peach preserves (homemade would be fabulous!)
1/2 cup chopped pecans
1/2 teaspoon ground cinnamon
1/4 cup firmly packed brown sugar

Preheat oven to 350 degrees Fahrenheit. Butter a 9x13-inch baking pan and set aside.

In a large bowl, cream butter and salt together, then add flour and stir to combine as much as you can. At that point, scrunch the mixture between your fingertips to ensure the butter is evenly distributed and there are no dry pockets of flour left. Remove 1 cup of the crumbs to a smaller bowl, and mix together with the pecans, cinnamon, and brown sugar. Set this aside, then spread the remainder of the plain crumbs evenly into your prepared pan and press firmly to form the base. Bake for 15 minutes to set, then remove and (carefully) spread the preserves over the base, and finally sprinkle with the pecan-cinnamon crumbs. Return to the oven and bake for another 25-30 minutes, or until just slightly golden and the edges of the filling start to bubble. Let cool completely before cutting into squares. Cover and store any unused portion in the fridge, but let the bars come to room temperature before trying to cut them again.

Notes: These bars are very sweet, but certainly cut back (or omit) the brown sugar in the streusel topping, if desired. As well, feel free to use any jam/preserves you enjoy, or any nuts you like! As is the case with many of my desserts, these travel well and can remain at room temperature until you're ready to put them away. Oh, and I don't need to tell you how great these would be with vanilla ice cream, right? :-)

>o<

Flour Power: Not Your Usual Brownies, Plus Some Encouragement

True story: I've been working with alternatives to wheat flour for many years now. I do this to provide something a bit more nutritious for myself, as well as create options for friends and family who need to avoid grains, either out of desire or by necessity. I've made these coconut flour brownies in the past, and they're very good. And recently, I spotted this grain-free brownie recipe online, and definitely wanted to try it!

I already had almond flour on hand (you'll remember those grain-free/egg-free chocolate-chocolate chip cookies from last month), and just needed eggs and some chocolate hazelnut spread to pull the whole thing off. After all, with only three ingredients, how hard could it be??? Of course, when the day came and the time was right, I gathered my loot and reviewed the recipe, only to notice a few minor details:

* I had a little more than half the amount of chocolate hazelnut spread as called for, but no worries - I'd just make half a recipe in a smaller pan.
* I had, inexplicably, bought jumbo eggs.
* I remembered, also inexplicably, I had about a Tablespoon of coconut flour left rattling around in the pantry.

The first two anomalies gave me more liquid in proportion to the dry called for in the recipe, but the third gave me the ability to correct for it - not to mention, use it up without letting it go to waste! I was confident (and greedy) enough to proceed, and dumped my ingredients, plus a bit of salt for balance, into a bowl and began to stir:

The batter came together, I set it in the oven to bake, and you know what? It worked! Fudgy, gorgeous brownies - nutty, chocolatey, and divine. I was grateful I had some experience with these ingredients under my belt, and didn't need to scratch the project completely. So, even though I didn't really follow a recipe, or even develop a new one, I still wanted to encourage you with this thought: cooking and baking with alternate flours is like any other cooking and baking. Once you get to know the ingredients and how they behave, you will be able to adjust as needed if circumstances aren't going quite to plan. If being grain-free is something you'd like to explore for any reason, don't be afraid to do so. I've created a new tag here on the blog for "grain-free", so you can find those options quickly. As well, I wholeheartedly suggest browsing through some of my long-time favorite sites, including Elana's Pantry and Deliciously Organic - and, for more awesome treats like those brownies, The Big Man's World! Be open, be curious, and take full advantage of the resources available. Others have been generous in sharing their work so you can avoid disappointment in your own kitchen. And, most importantly, enjoy :-)

Notes: If you really want to make these exact brownies, here's what I did!

Grain-Free Brownies a la Oops

Ingredients:
13 oz. jar of chocolate hazelnut spread (you know the one, or an organic one!)
1/2 cup almond flour
1 Tablespoon coconut flour (alternately, increase the almond flour by two additional Tablespoons)
1/2 teaspoon kosher salt
2 jumbo eggs (large or extra-large will still be fine)

Preheat oven to 350 degrees Fahrenheit. Butter an 8x8-inch baking pan and set aside. In a medium bowl, stir together all the ingredients until fully combined, being sure to scrape the bottom frequently to catch and incorporate any dry bits. Let stand for a few minutes to allow the flours to absorb the liquid. Scrape the batter into your prepared pan and bake for 25-30 minutes, or until the edges are dry and a toothpick inserted in the center comes out with fudgy crumbs. Let cool for a while before trying to cut and serve (they will actually have more flavor the longer they are allowed to cool). Baked goods made with almond or coconut flour are more filling than their conventional counterparts - you may be pleasantly surprised by feeling satisfied after just one serving!

>o<

Ave Maria: Fresh Strawberry Cheesecake Parfaits

It was cookbook club time again, and our selection was Mexican Made Easy by Marcela Valladolid. There were some very tasty-looking recipes in there, full of spice and heat! But I really wanted to make a dessert, so I focused on that chapter and selected something described as a trifle. It used things like sweetened condensed milk, evaporated milk, and fresh limes. Yum! Instead of something like pound cake, however, the recipe called for Maria cookies as the base, which are akin to tea biscuits and completely delightful. And the most wondrous things of all? After shopping for my ingredients, I actually FOLLOWED THE RECIPE to make the dish. Exactly. To the letter. Okay, I added a little splash of vanilla extract, but otherwise totally the same. And used some zest as well as the juice of the limes. BUT THAT WAS IT, I PROMISE. I layered and poured and layered again, and you know what? It was terrible! The flavors were excellent, but the consistency lacked...consistency.

It was like a baby had left their teething biscuits in all that milk and then you found this lime-zest-flecked montage-strosity the next day. I must have done something wrong, but I didn't have time to make anything else, so I suffered and brought my soupy mess to the meeting anyway. To everyone's credit, they dutifully tried it. Thankfully, there was a knockout dessert from another member, and all the other dishes were fantastic. But those Maria cookies haunted me. I knew they could be put to better use, and they had paired so well with the creamy milk and the sharp fruitiness of the lime. Heck, they were even delicious on their own! And I still yearned for a layered dessert, something to please the eye as well as the palate:

Fresh Strawberry Cheesecake Parfaits

Ingredients:
10 Maria cookies (or other plain tea biscuits), finely crushed (you should have about 1/2 cup crumbs)
2 Tablespoons butter
8 oz. cream cheese, room temperature
1/4 cup granulated sugar
1 teaspoon vanilla extract
3/4 lb. fresh strawberries, hulled and diced

Melt butter in a skillet over medium-low heat and add cookie crumbs. Stir to coat the crumbs with butter, then continue to toast the crumbs for another 3-5 minutes, stirring occasionally, until fragrant. Let cool completely.

In a small bowl, thoroughly combine cream cheese, sugar and vanilla extract until smooth. Using four glass dishes/containers/wine glasses (about a cup in capacity), place a quarter of the cooled crumbs in each. Carefully add a fourth of the cheese mixture to each dish, and spread slowly to cover the crumbs. Finally, add a fourth of the strawberries and serve!

Notes: The parfaits can be made 2-4 hours in advance and stored, covered, in the fridge until ready to serve. Absolutely use any kind of berry, fruit, or a combination to your taste. Can't be bothered to layer? Just make a double or triple batch of the cheese mixture and serve in a bowl as a dessert dip with sliced fruit and Maria cookies on the side (the cookies are also available in chocolate in many stores). I haven't tested it, but I bet the cookies would make excellent s'mores—if you try it, let us know in the comments!

>o<

Double Trouble: Chocolate-Chocolate Chip Cookies

It's been an incredibly long time since my last blog post, and I have nothing to say for myself! I will, however, offer two rather large, furry excuses for my absence—their names are Bella and Pixie:

I took responsibility for these girls about 18 months ago, and they have been both a delight and a challenge! While incredibly fun and loving, they are also a bit like having toddlers that can climb just about anywhere and get into everything. Such a change from my older girl! Xena has spoiled me for nearly two decades with her calm, intelligent, sensible approach to life. As one friend noted, she's been more like a housemate than a pet:

Now that she has attained "little old lady" status, I try to keep Xena as safe and comfortable as possible, which also means keeping her separated from the younger two. It's been quite a learning curve, but we've (thankfully) reached a point of stasis that seems to suit everyone. Mind, all three would each prefer to be the only cat in the house and the center of all my attention, but they'll just have to go on sharing ;-)

[EDIT: Xena passed away in March, 2019. She was a unique, amazing creature, and I miss her every day.]

To celebrate my two younger ones, here's a recipe with twice the chocolate to keep you (and me!) going for the long haul:

Chocolate-Chocolate Chip Cookies

Inredients:
2 cups almond flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup butter, room temperature
1/2 cup honey (local, if available!)
2 teaspoons vanilla extract
1/4 cup semisweet chocolate chips (mini chips work nicely)

Preheat oven to 350 degrees Fahrenheit. In a medium bowl, stir together almond flour, cocoa, baking soda and salt until combined. In a large bowl, cream butter, honey and vanilla together until smooth, then add dry ingredients and stir until completely incorporated. Gently stir in chips. Using a Tablespoon scoop or measure, drop onto lined cookie sheets and bake, one sheet at a time, for 10-12 minutes (you should get about 24 cookies total). Although they will puff while baking, the cookies will flatten as they cool. Transfer pans to racks and let cool completely before removing with a spatula (the cookies will still be very soft). Store in an airtight container at room temperature, or refrigerate for firmer cookies.

Notes: These cookies are a great choice for anyone with egg and/or wheat sensitivities. They will remain soft and chewy if stored properly, and also freeze well. Substitute any flavor chips for the chocolate chips, or replace with chopped dried fruit or nuts. And just three more words: ice cream sandwiches!

>o<

Double Dip: Baby Greens and White Bean Dip

Let's face it: sometimes a delicious, creamy dip makes all the difference when trying to eat your raw veggies. But what if that dip already had veggies in it? I'd call that brilliant! As a bonus, this dip just happens to be dairy-free, perfect for sharing with anyone who might need to avoid it. With beans for a boost of protein, and heart-healthy olive oil as well, go ahead—keep dipping!

Baby Greens and White Bean Dip

Ingredients:
Extra-virgin olive oil
1-2 cloves garlic, sliced lengthwise (remove "sprout" in center if starting to turn green)
5 oz. baby spinach, baby kale, baby Swiss chard, or a combination
1 15-oz. can cannellini beans, drained and rinsed
Red wine vinegar (or fresh lemon juice, if you have it)
Salt and freshly ground pepper to taste

In a large saucepan over medium-low heat, gently sautee garlic in a few Tablespoons of oil until fragrant, then add beans and stir to coat and warm through, absorbing the garlicky oil. Add greens in batches and wilt, seasoning sparingly with salt and pepper with each batch, until all the greens are cooked (at this point, you actually have a nice little side dish of greens and beans - keep that in your back pocket for another time!). Let the mixture cool.

In a blender or food processor, blend greens and beans with a few more Tablespoons of olive oil, a splash or two of vinegar, and salt and pepper to taste. The dip should be creamy, but still retain some texture. Serve with veggie sticks, pita chips, or use as a spread on sandwiches!

Notes: Adapted from this recipe, which is extremely delicious in its own right :-)

>o<

Bar None: Pumpkin Butter Bars

The best part about pie is the contrast between that sweet, tangy filling and the flaky crust. My favorite part, especially with pumpkin pie, is where the filling meets the back corner of the pie, when there's just a bit of it left to go with the ever-so-slightly salty crust holding it up. It might not be for everyone, but thankfully, you get to choose—lots of filling, less filling, it's all up to you! I've experimented with these bars several times, and I had only one rule: the crust had to be sugarless, to mimic that pie-like flavor. But I must warn you, these bars are somewhat addictive, and frighteningly easy to make!

Pumpkin Butter Bars

Ingredients:
1/2 cup very soft butter
1/4 teaspoon kosher salt
1 1/2 cups all-purpose flour
1 1/2-2 cups pumpkin butter

Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch square baking pan and set aside.

In a medium bowl, cream butter and salt together, then add flour and stir to combine as much as you can. At that point, scrunch the mixture between your fingertips to ensure the butter is evenly distributed and there are no dry pockets of flour left. Reserve 1/2 cup of the crumbs, then spread the remainder evenly into your prepared pan and press firmly to form the base. Bake for 15 minutes to set, then remove and (carefully) spread the pumpkin butter over the base, and sprinkle with the reserved crumbs. Return to the oven and bake for another 25-30 minutes, or until just slightly golden and the edges of the filling start to bubble. Let cool completely before cutting into squares. Cover and store any unused portion in the fridge, but let the bars come to room temperature before trying to cut them again.

Notes: Use whatever fruit butter, fruit spread or preserves you like best—and feel free to use half as much filling if you prefer, as the sweetness will still carry through quite well. You can easily double the recipe, reserving a full cup of crumbs for the top, and bake in a 9x13-inch pan for the same times as given above. What flavor will you try?

>o<

Even Steven: Chocolate Cake with Vanilla Buttercream Frosting

I love it when things work out evenly—and I love it even better when it happens with food! It's pure kitchen magic when you have just enough of this, just enough of that, no waste and no need for a miniscule amount of some obscure ingredient you can't find a use for anywhere else. One of my favorite "even" recipes is a chocolate cake topped with vanilla buttercream. Although it uses just half a stick of butter in the cake batter, the other half is put to work right away in the frosting. None of those awkwardly-wrapped portions of butter slouching forlornly in the fridge, wondering what its purpose could be...even better, you now have a frosted cake to enjoy. Perfect!

Chocolate Cake with Vanilla Buttercream Frosting

For the cake:
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 Tablespoons butter, softened
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk or half and half

For the frosting:
4 Tablespoons butter, softened
1 cup powdered sugar
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch square baking pan and set aside.

In a medium bowl, mix together flour, cocoa, baking powder, baking soda and salt until combined, breaking up any lumps as you go. In a large bowl, cream butter and sugar together until fluffy, then stir in eggs and vanilla extract. Starting and ending with flour mixture, blend in batches alternately with milk until you have a smooth batter. Scrape batter into prepared pan and bake for about 30-35 minutes, or until a toothpick comes out clean. Let cool completely before frosting.

In a small bowl, combine frosting ingredients and blend until completely smooth. Frost cake, slice and serve!

Notes: Instead of vanilla extract in the frosting, use a Tablespoon of any liqueur you enjoy that pairs well with chocolate, such as Irish Creme, Grand Marnier, Chambord, Creme de Menthe, or Kahlua. Instead of a single cake, you can use this recipe to make 12 cupcakes, which only need 18-20 minutes in the oven. For an egg-free variation, see this recipe.

>o<

Puttin' on the Dogs: Corndog Casserole

I really like good hot dogs—the kind that are natural, uncured, and free of nitrates and nitrites, just like the bacon I've mentioned previously. Yes, they're on the expensive side, but they taste exactly the way a hot dog should taste: delicious! So if you happen to be feeding a crowd, make life easy and serve them in a casserole. It's no coincidence this is easy to transport, too:

Corndog Casserole

Ingredients:
1/4 cup butter, softened
2 Tablespoons honey
2 large eggs, room temperature
1 cup all-purpose flour
1 cup stone ground cornmeal
3 teaspoons baking powder
1 teaspoon kosher salt
1 teaspoon ground mustard
1 teaspoon chopped fresh rosemary
1 cup sharp cheddar cheese, grated
Several grindings of black pepper
1 cup half and half (or whole milk)
8 hot dogs, chopped or cut into halves (natural, nitrate and nitrite free—local and organic if you can find them!)

Preheat oven to 375 degrees Fahrenheit. Grease a 9x13-inch baking pan and set aside.

In a large bowl, cream butter and honey together, then add eggs and stir. In a medium bowl, whisk together flour, cornmeal, baking powder, mustard, salt, rosemary, cheese and pepper. Stir half the dry ingredients into the butter mixture, blend in the half and half, then add the remaining dry ingredients and stir until just combined. Scrape batter into prepared pan, then scatter or place hot dogs across the top, pressing in slightly. Bake for about 30 minutes, or until golden around the edges and a toothpick inserted in the center comes out clean. Let cool slightly and serve with mustard, ketchup and relish—or whatever you like best with hot dogs!

Notes: Definitely include some kind of fresh herb in the mix, even if you don't have rosemary—chives or thyme would be excellent here, either on their own or in combination. For a more breakfast-themed casserole, substitute fully-cooked breakfast sausages for the hot dogs, and serve warm with real maple syrup.

>o<

On Your Mark: Handmade Bookmarks

It's back to school time—the kiddos will have their reading to do, and even if they don't, the days are only getting shorter! Before long, you may find yourself curled up with a good book or two as well. How will you keep track of what, where and when? With a good bookmark, of course:

Handmade Bookmarks

Materials:
Colored craft felt
Embroidery flosses or No. 5 mercerized cotton threads
Doll needle
Straight pins
Template or old bookmark
Ballpoint pen
Sharp scissors

For each bookmark, cut out a front and a back in felt (either the same or complementary colors) using a template or an old bookmark as a guide. If desired, create embellishments using a smaller template or mini cookie cutter in the shapes of your choice. Secure embellishments with straight pins to the front side of the bookmark, and stitch around the edges, leaving a small border. Once done, match front and back of bookmark together, smooth and secure with straight pins. Again, leaving a small border, stitch along the outside edges, tie off in between the two layers and bury the "tail" in between as well.

Notes: Before joining the front and back together, I took the liberty of free-stitching some fletching along the length of my bookmark. My needlework is by no means perfect, but I enjoy its rustic look, and it's still perfectly functional! My bookmark is about six inches long from tip to tail. I chose to use straight stitch instead of blanket stitch, as this will help the bookmark stay flat and not "puff" around the edges. To judge how much thread you will need to stitch the around bookmark, roughly eyeball a generous 2-2 1/2 times the total perimeter.

>o<

Fatal Attraction

This Summer, I've been fascinated by a thistle growing by my front porch - it's absolutely beautiful, but covered with so many needle-like thorns, it would fairly make a hedgehog jealous:

Thistles are edible, related to artichokes and cardoons, and have that same pleasing globe shape. The purple flowers are stunning, and have even attracted the local hummingbirds (not that I could get a shot of them):

But those thorns! Thistles have long been the emblem of Scotland, causing their enemy to cry out in pain, thus revealing their presence. I certainly would not want to tangle with them. Once the bloom fades, however, the resulting thistledown looks more like a shaggy dog's coat than anything else - talk about a bad hair day!

Eventually, I'm sure I will have to cut it down, and hope the majority of its seeds don't self-sow my home into a prickly fortress. But in the meantime, I get to enjoy its regal beauty, as its buds continue to bloom and attract pollinators of all kinds:

Anything lovely but dangerous growing in your yard, something that falls into the "look but don't touch" category?

>o<

The Cookie Crumbles: Oatmeal Cookie Bars

I wanted to bring a sweet treat to a family picnic last month, but was also in the mood to try a new recipe (well, new for me, at least). At the same time, it had to be something that would last through several hours of driving AND be able to stand out in the heat of Summer after the trip. This was no time for a multi-layer cake with a delicate buttercream frosting! A handheld treat would be ideal as well, to nibble unencumbered while strolling—or sitting—as the case might be. Then I remembered I'd been wanting to try an oatmeal cookie bar recipe, and this one seemed to fit the bill. I immediately doubled it, and was very glad I did:

Oatmeal Cookie Bars

Ingredients:
1 cup packed light brown sugar
2 cups all-purpose flour
2 cups rolled oats
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup very soft butter
10-12 oz. jam (I used a local triple-berry)

Preheat oven to 350 degrees Fahrenheit. Butter a 9x13-inch baking pan and set aside.

In a large bowl, stir brown sugar, flour, oats, baking soda and salt together with a fork until completely combined, making sure to break up any lumps. Add butter and continue to cut in with your fork, but switch to your hands towards the end to really work all the ingredients together and ensure the butter is evenly distributed (you don't need to be careful or have a "light" hand with this process). Evenly press about half to two-thirds of the mixture into your prepared pan, gently spread with jam to within 1/4 inch of the edges, and top with the remaining crumbs. Bake for about 30 minutes, or until the edges are golden, being careful not to overbake or burn as the oats will turn bitter. Let cool completely, cut into squares and serve!

Notes: Adapted with many thanks from the recipe noted above. These bars are rich and buttery, with a slight punch of fruit from the jam for balance. My family members all agreed these would be excellent paired with ice cream, but it was far too hot to attempt to get any and bring it back before it/we melted. As well, the bars are deliciously crumbly, and forks were requested all round to help with the eating. Even so, there will still be plenty of crumbs left on your plate, and how you handle them is entirely up to you...

>o<

Making the Cut

While it's not necessary to be cruel to be kind, sometimes your plants need you to make a number of decisive and judicious cuts throughout the season. Faced with just such a task the other week, I dreaded the process of pruning away some extremely dry blooms and scraggly stems that had needed my attention for a while. But now it really had to be done—the forecast was calling for even hotter weather than we'd had already, and I didn't want excess baggage drawing moisture and energy away from my plants. Thankfully, I realized I didn't need heavy equipment to get the job done. The old pair of scissors (relegated to the outdoor gardening basket long ago) and a ball of leftover cotton yarn would be enough for my needs:

And then I decided to make it more of an aesthetic project—the cuttings from the yarrow would make an outdoor bouquet, perfect in an all-weather tomato can. The yarn would be strong but gentle enough to help hold together the wayward stalks of some of the more tender herbs. I could even tie the yarn in a bow. In all, it was starting to be more of a jaunt than a chore, and I've had something lovely on my front porch ever since:

As is usually the case with things you dread doing, the whole project only took a short time. I targeted specific plants, cutting away just enough to ensure their health and keep their shape. Of course, there is plenty more that needs doing in the yard—tasks that genuinely deserve to be dreaded! But in the meantime, I can enjoy the tidy results of my trimming party, a reminder that a little effort can go a very long way:

>o<

Feeling Blue: Blueberries and Cream Cobbler

A few weeks ago, dessert just had to be blueberry cobbler—it just had to be. The thing was, I really wanted a biscuit-dough crust, but didn't want to go to the [not really all that much] extra effort. Yet I still wanted to infuse the cobbler with some added richness, to make something a bit more decadent than normal. Then I had an idea—I would make my usual cobbler recipe, using heavy cream in place of the milk. The result was not all that different in consistency, but still had a very special quality of its own. I would definitely make it again, and encourage you to make it, too!

Blueberries and Cream Cobbler

Ingredients:
1 cup granulated sugar
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup heavy cream
2 pints fresh blueberries, washed and spread out on a towel to dry (it's okay if some moisture remains)

Preheat oven to 350 degrees Fahrenheit. Butter a 9x13-inch baking dish and add blueberries in an even-ish layer on the bottom. Set aside.

In a medium bowl, stir together sugar, flour, baking powder and salt until combined, breaking up any lumps as you go. Add heavy cream and mix until smooth and no dry pockets are left (the batter will be fairly thick). Dollop large spoonfuls on top of the blueberries and spread roughly to cover—it won't be perfect, but the batter will smooth out as it heats in the oven. Bake for about 40-45 minutes, or until the cobbler is golden, bubbly, and the batter is completely cooked in the center. Serve warm or at room temperature.

Notes: The batter is so rich, you almost (almost) don't need to serve this cobbler with ice cream—but after all, it is dessert ;-) Definitely substitute other fresh berries, stone fruits, or a combination of your favorites for the blueberries. I used vanilla sugar, but simply add a splash of vanilla extract to your batter if using regular sugar.

>o<

So Corny: Cheddar and Pimiento Cornbread

I've never been particularly fond of corn in general, and don't eat it often, but every once in a while I have to make an exception. There's nothing better alongside your chili than a thick slab of cornbread, and nothing more pleasing than spooning your bolognese over rich, creamy polenta. And while you're at it, a little cheese and pimiento never hurt anything, either:

Cheddar and Pimiento Cornbread

Ingredients:
1 cup all-purpose flour
1 cup stone-ground cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
Several grindings of black pepper
4 Tablespoons butter, melted and slightly cooled
2 Tablespoons light brown sugar, firmly packed
2 large eggs, room temperature
1 cup sour cream
1/2 cup whole milk
1 cup shredded sharp cheddar cheese
4 oz. pimientos, drained (chop roughly if the pieces seem too big)


Preheat oven to 400 degrees Fahrenheit. Butter an 8x8-inch square (or similar capacity) pan and set aside.

In a medium bowl, stir together flour, cornmeal, baking powder, baking soda, salt and ground pepper until combined, making sure to break up any lumps. In a large bowl, cream together melted butter, brown sugar, eggs and sour cream until blended, then stir in about half of the flour mixture. Mix in the milk, then add the remaining flour mixture and stir until just combined and all the ingredients are moist. Gently fold in the cheese and pimientos, then scrape the mixture into your prepared pan. Bake for about 25-30 minutes, or until deeply golden and a toothpick inserted in the center comes out clean. Serve warm or at room temperature.

Notes: I realized (after the pan was in the oven) that a few Tablespoons of chopped chives or parsley would have added excellent flavor and a pop of green —definitely try it when you make this! There is a lot of fat and moisture in this recipe, but it makes all the difference in creating the perfectly tender texture of the finished cornbread. Use the sharpest cheddar you can find, you want that cheesy flavor to sing! If you don't like pimientos, you can leave them out, or try chopped sun-dried tomatoes instead. For extra "pimiento cheese" flavor, substitute mayonnaise for the sour cream!

>o<