Trying Times: Featherweight Breakfast Cake

As I prepared to work with a group of children to make a family recipe, I felt calm and confident—after all, I had made this particular recipe most of my life. It was easy, delicious, and sure to be a hit! But as the actual day drew near, I knew I needed to refresh my skills, especially because it had been six months since the last time I'd made it. I set aside some time, going through the recipe with extra care and attention, and produced what is still an all-time family favorite:

Featherweight Breakfast Cake

Ingredients:
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon salt
3 teaspoons baking powder
1/4 cup butter, melted and cooled slightly
1/2 cup whole milk
1 large egg, room temperature

Topping:
2 Tablespoons granulated sugar
1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees Fahrenheit; butter an 8-inch square baking pan and set aside.

In a large bowl, stir together flour, sugar, salt and baking powder until fully incorporated. In a 2-cup measuring cup, measure milk and stir in melted butter and egg; add wet ingredients all at once to dry ingredients, and mix until just combined and all the dry ingredients are moistened. Scrape into prepared pan, smoothing the top out to the edges. In a small bowl, stir together topping ingredients, and sprinkle evenly over batter. Bake for 15-20 minutes, or until a toothpick comes out clean. Can be served warm.

Notes: This recipe uses a fair amount of baking powder, which gives the cake an extra-fluffy interior. As always, don't feel constrained by the title—this is just as good in the afternoon as it is for breakfast!

>o<

Handmade Gift Roundup: Make Something for Mom!

In addition to serving up some of the brunch ideas here, there's still time to make a handmade gift (or two!) for Mother's Day. Choose something that suits her taste, something she would use and enjoy - she'll appreciate the effort, and you'll have had a little fun in the process!

Handmade Notecards: These come together more quickly than you might think, and the variations are endless. The craft stores have beautiful papers available, so you're sure to find something in exactly Mom's style.

Homemade Body Scrub: Just a few ingredients make for a spa-like indulgence. You can customize the scrub using Mom's favorite herbs and citrus. Don't be afraid to make this in advance - this scrub becomes even more aromatic over time.

Handstitched Coasters: What does Mom do when she needs to put down her drink? She finds a coaster, of course! Use the instructions from the holiday coasters to create these in any theme she would like, and make several so she can use them throughout the house.

Herb and Spice Mixes/Seasoned Salt: If Mom likes to cook and bake, a few of these mixes might be just the gift for her. Tuck them into a basket with some other goodies - and don't forget to include her favorite bottle of wine :-)

>o<

Taking Stock: Homemade Chicken Stock

Stocks and broths are definitely having a moment right now, finding popularity in the least likely of places - the good news is, they really are good for you! I'd been wanting to make not just a regular stock or broth, but something that would serve as a restorative beverage as well. I began saving chicken bones, plus a few odd ends of celery and carrot, stashing them in the freezer along the way:

When I deemed I had enough contributors for a small batch of stock, plus a fresh lemon on hand, I thawed my stash and added everything to a large pan, along with a few bay leaves, a teaspoon of peppercorns, and about a Tablespoon of Kosher salt:

I filled with water to cover the contents, brought the stock to a boil, and reduced to simmering (uncovered) for about 3 1/2 hours. I checked regularly for any impurities, but thankfully there was never anything to skim. I topped off the water a few times during the process, but then left it alone after that, not wanting to dilute the flavor any further. Towards the end of the cooking time, I adjusted with another few teaspoons of salt. When I felt the stock was "done", I turned off the heat and let it cool, uncovered, for about an hour:

My solids were large enough that I could remove them with a slotted spoon. Only a few very tiny bits of chicken remained, but I wasn't bothered by them, and they would just add protein. I found I had a delicately golden liquid, tangy from the lemon and slightly bitter from the rind, with a good, rounded flavor:

I can see not only drinking this warm on its own, but also heating until piping and adding raw veggies to let wilt for a "fresh" garden soup. A few dumplings or chicken meatballs wouldn't go amiss, either. All in all, a little time and planning gave me a versatile ingredient from leftover bits, a few pantry items, and some water. How wonderful is that?

>o<