2012

It's 2012 + 1 minute in New York City
Times Square is alive!!!!!!

However, here in West TN, we will have to wait an hour for the big event.

Marshmallows curing overnight:

Happy New Year!

Welcome 2012

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Merry Christmas

Santa's Hat Christmas cocktail

...a long awaited visit with a friend
...on Christmas Eve Eve

We enjoyed a feast and sat by the fire remembering years of friendship, while listing to Christmas music on the radio.

Sausage balls from a friend

Homemade vegetable beef soup

Homemade cornbread

Homemade Cheese Biscuits
Homemade (shaken) Santa's Hats (recipe at end of this post)

Homemade Sugar Cookies
Homemade Hot Chocolate

Buche de Noel (yule log) (chocolate filled chocolate glazed chocolate!!) (from Fresh Market)

Angel, watching the festivities

...after all that, it was time for a long winter's nap!

Santa's Hat Christmas Cocktail

(makes 1 cocktail)

Ingredients:

• 2 tablespoons powdered sugar
• 1 teaspoon water
• 3 teaspoons sweetened flaked coconut
• 3 oz cranberry juice
• 1 oz Cruzan coconut rum
• 1 T grenadine

Mixing:

1. Combine powdered sugar and water; brush onto rim of glass
2. Dip rim of brushed glass into coconut (spread on a saucer for easier dipping)
3. Sit glasses aside to dry if you have time; otherwise, continue with recipe
4. Combine cranberry juice, coconut rum, and grenadine in cocktail shaker with ice.
5. Shake / Pour into coconut rimmed glasses
6. Add a candy cane

Enjoy!!!!

Thank You to everyone who stopped by to read my blog during the past years.  I enjoy reading your  comments and I thank you all for taking a few precious moments of your time to visit bakingpictures.

"For unto you is born this day in the city of David a Saviour, which is Christ the Lord."

Merry Christmas!

Gale

iPhone photos and Camera + app

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gingerbread espresso latte

Don't let the "stuff' of the holidays get you down...

...follow the Star
("for we have seen his star in the east, and are come to worship him;" Matthew 2)

2 tablespoons gingerbread spice simple syrup

add 3 oz steaming espresso

and the best part...steamed, fluffy, light and airy whole milk

dusted with cinnamon

Gingerbread Spice Simple Syrup

(adapted from here)

Ingredients:

• 1 cup granulated sugar
• 1 cup water
• 1 tablespoon molasses
• 1 cinnamon stick
• 3-4 thinly sliced pieces of fresh ginger 
• 8 whole cloves
• 1/2 teaspoon peppercorns
• 1/2 teaspoon whole allspice

Mixing:

1. Mix all ingredients together in pan
2. Heat slowly to melt sugar
3. Bring to rolling boil, then reduce heat and simmer 15 minutes.
4. Remove from heat, strain into container, and cool
5. Store covered in refrigerator

Gingerbread Espresso Latte

• 2 tablespoons gingerbread spice simple syrup
• 3 oz espresso
• 4 oz whole milk, heated and frothed
• dusting of cinnamon
• (add a drizzle of chocolate syrup if you need an extra ahhhhhh......)

MERRY CHRISTMAS

Cookie recipe can be found HERE.
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from www.coffeefacts.org
(maybe this recipe is cappuccino and not latte; it's good by either name)

Cappuccino

This blend is basically a mixture of 1/3 of espresso, another 1/3 steamed milk and the rest of the ingredients are frothed or foamed milk. It is known because of its thick layer of milk foam which is its significant identifier. Compared to its latte counterpart, this blend is quite stronger in terms of its taste. You could actually order two sub-types of this blend which are the wet or dry. Dry blends have more foam mixture rather than the steamed milk while wet blends are those with more milk than froth.

Latte

There are different foreign term for this blend specifically in French, German and Spanish which means it is likewise known and loved worldwide. This coffee type is often a great breakfast beverage. The recipes on how to make this blend include double shots of espresso and garnished with steamed milk and NOT foam or froth.  This is actually a very filling drink due to the generous amount of milk in its serving. In some baristas or café, you would see froth or foam on top of the coffee which is only used for presentation sake. The usual artistic toppings for latte are the leaf or heart shape.

lemon almond cookies

fresh, tangy, aromatic grated lemon zest
rich, chewy, creamy almond paste

Chewy in the center
Crunchy on the outside edges

look closely at the cracks in the center

with a dusting of sweet powdered sugar 

Lemon Almond Cookies

(adapted from here)

Ingredients:

• 1-7 oz box almond paste, grated
• 3/4 c sugar
• 1 stick (4 oz) butter at room temperature
• 1 egg
• 1 T lemon zest
• 2 t fresh lemon juice
• 1 3/4 c all purpose flour
• 1/2 t baking soda
• 1/4 t baking powder
• 1/4 t salt
• 1 c powdered sugar

Mixing:

1. Sift flour, soda, baking powder and salt; sit aside
2. Combine grated almond paste, sugar, soft butter, egg, zest and lemon juice in bowl of mixer.  
3. Mix 3-5 minutes until well combined, light and creamy
4. Stir dry ingredients into almond paste mixture.
5. Cover and refrigerate dough for 1 hour (or up to 5 days)
6. When ready to bake, preheat oven to 350 degrees F
7. Portion cookie dough (I used #100 scoop) into 1" rounds
8. Roll in powdered sugar to coat
9. Place on parchment lined baking sheet
10. Bake 12 minutes (don't bake too long; the cracks in the cookies may appear moist, but the cookies are done)
11. Cool on wire rack

Here are the preparation pictures:

I cut a portion of the dough using a 1 1/2" cookie cutter (bake only 8 minutes)

click HERE for Gingerbread Spice Espresso Latte recipe (pictured above)

gingerbread

Do not underestimate this light and fluffy, spicy, gingery Gingerbread due to its simple appearance.

It looks plain and homey, you say. 

I say it needs nothing more than an accompanying cup of hot tea.

Notice the dark square within the larger square of the bread.  The top of the bread is crusty and chewy just removed from the oven.  After resting for a day, the top crust of the Gingerbread become soft and a bit sticky, yet equally as delicious as the chewy version.

Gingerbread Square

(adapted from here)

Ingredients:

• 1 c butter
• 1/2 c water
• 3/4 c molasses (I had mild; use blackstrap if you want a stronger flavor)
• 3/4 c honey
• 1 c packed dark brown sugar
• 3 c all purpose flour
• 1 1/2 t baking soda
• 1/2 t salt
• 2 t ground ginger
• 2 t ground cinnamon
• 1/2 t allspice
• 1/8 t ground cloves
• 3 large eggs
• 1/2 c whole milk
• 1 T grated fresh ginger

Mixing:

1. Preheat oven to 325 degrees F
2. Place parchment in 9x9x2" baking pan, allowing overhang on sides for easy removal of baked Gingerbread
3. Combine first 5 ingredients in pan. Place over low heat; stir until butter is melted; remove from heat to cool
4. Sift flour, soda, salt, ginger, cinnamon,allspice and cloves into a bowl; sit aside
5. When butter mixture cools to warm, add eggs one at a time beating after each addition.
6. Add the milk to the butter/egg mixture
7. Fold dry ingredients into wet and pour mixture into prepared pan. (This is a very liquid batter and fills the 9x9 pan almost to the top.
8. Bake for 60 - 70 minutes, until the gingerbread tests done in the center (toothpick inserted in center comes out clean; bread springs back when touched)
9. Allow to cool in pan 15 minutes then turn out of pan and cool on wire rack
10. Store at room temperature for 4 days or refrigerated for a week (I wrapped tightly and froze most of the bread; it's delicious removed from freezer and thawed; serve at room temperature)
11. Add whipped cream and a dusting of cinnamon to serve (or, as I did...serve the bread simply cut into squares)

honey corn muffins

Cornbread--
I'm from the South. Every day, Mama made cornbread (cornmeal mix, buttermilk, 1egg, drops of water). For years, I didn't know cornbread other than Mama's cornbread existed.  (I was devastated to find people adding sugar to cornbread!)

Those days are long past, and I seldom make cornbread (even though I DO have my cast iron skillet if needed.)  However,  taco soup needs cornbread for dippin'.

I'm glad I found the honey corn muffins in one of the Baked boys cookbooks, "Baked Explorations."

These were made and consumed at My Friend A's home; so, I only have an iPhone photo.

Notice the course, open texture of the muffins.  I used part medium grind cornmeal and part course grind cornmeal to make the honey corn muffins.  The muffins boast both texture and flavor.

Warm out of the oven, the honey corn muffins had a slight sweetness; yet, broken and dipped into the soup, they held their shape and soaked in all the flavorful juices.

Thanksgiving is just days away.  You need to make these to serve with your leftover turkey - turkey soup.

Honey Corn Muffins

(Adaped from Baked Explorations page 41)

Ingredients:

• 2 large eggs
• 1 c buttermilk
• 1/4 c honey
• 4 T butter, melted and cooled slightly
• 1 c medium grind cornmeal
• 1/4 c course grind cornmeal
• 3/4 c all purpose flour
• 1 T baking powder
• 1/4 c light brown sugar
• 2 T granulated sugar
• 1 t salt

Mixing:

1. Preheat oven to 400 degrees F
2. Grease 12 c muffin pan (these stick to the sides) I didn't use muffin liners because I wanted a crisp edge all around the muffin.
3. In bowl, whisk eggs to break up
4. Add buttermilk, honey, and butter to eggs.
5. In separate bowl, stir together remaining ingredients
6. Pour wet ingredients into dry ingredients and stir only to combine well. Don't over mix.
7. Pour into muffin wells, about 2/3 full
8. Bake approximately 15 minutes, until they test done.
9. Remove from pan and enjoy!

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butternut squash baked oatmeal

I'm enjoying a vacation day today - in the middle of the week-
The air is brisk - the sun is shining-
Later, I have to make the icing for the Thanksgiving cake - stress, stress, stress....later

But, just now, all I have to do is (remembering Paris) sip my Grand Earl Grey from Comptoirs Richard a Paris, listen to the Food Network folks discuss Thanksgiving -
And Enjoy my Butternut Squash Baked Oatmeal, dotted with butter and blueberries, and topped with pecan-brown sugar-butter crumble.

Butternut Squash Baked Oatmeal
(adapted from here)

Ingredients:

• 3 oz oats (not quick cook)
• 1 T ground flax
• 2 1/2 T dark brown sugar
• 1/2 t cinnamon
• 1/4 t allspice
• 1/8 t nutmeg
• 1/2 t lemon zest
• 1/4 t salt
• 1/2 t vanilla
• 3/4 c roasted butternut squash puree
• 3/4 c whole milk
• 1 T butter, cut into 4 pieces
• 1/4 c blueberries
• 1/4 c pecans chopped
• 2 t melted butter
• 1 T dark brown sugar

Mixing:

1. Combine first 8 ingredients in bowl
2. Combine vanilla, squash puree, and milk in a separate bowl and mix together well
3. Add wet ingredients to oat mixture and stir together
4. Pour into baking dish (my dish is about 1 quart; you could use 4 small fruit jars or 4 ramekins)
5. Sprinkle blueberries over the top
6. Toss the 1T (4 pieces) butter over the top
7. Bake in preheated oven at 375 degrees F for 15 minutes
8. While baking, combine pecans, 2 t melted butter and 1 T brown sugar.
9. After the first 15 minutes, remove baking oatmeal from oven and sprinkle pecan mixture over top
10. Return to oven and bake additional 10 minutes
11. Remove from oven and cool a few minutes before serving

...looks like fall - tastes like fall...

chai latte

Make this just for the aroma...even if you never take the first drink of the chai latte.

 But...look what you will miss if you never taste!!!

• Tazo Earl Grey tea
• Market Spice Tea - Cinnamon Orange
• freshly grated nutmeg
• vanilla bean
• fresh ginger
• cardamom fancy white pods
• Indonesia cinnamon sticks (cassia) {saving the real cinnamon for Baklava!}
• Chinese star anise
• Ceylon whole cloves
• black peppercorns

• honey
• water
• raw sugar
• whole milk

Individually, some of the spices may be on your 'I don't really like that' list; however, combined they each contribute to the wonderful flavor of the whole.

simmering (this s m e l l s  so  good...)

20 minutes later and strained
The post-simmered spices maintain their beauty.

equal parts warm frothed milk and chai concentrate

dusted with ground cinnamon

oh...and, use that left over cinnamon stick!

D E L I C I O U S!

Chai Concentrate

(adapted from here)

Ingredients:

• 4 1/2 cups water
• 1/2 cup raw sugar
• 4 Earl Grey tea bags (black tea)
• 4 cinnamon orange tea bags (or use total of 8 bags of black tea)
• 2 cinnamon sticks
• 1 vanilla bean
• 3" section of raw ginger (I didn't peel mine)
• 10 whole cloves
• 8 cardamom pods
• 1/2 teaspoon freshly ground nutmeg
• 2 whole star anise pods
• 1/2 teaspoon whole black peppercorns
• 1 teaspoon orange zest (I didn't use this; cinnamon orange tea is very orange)
• 1 Tablespoon honey
• whole milk

Mixing:

1. Bring water and sugar to boil, dissolving sugar
2. Add tea bags, all spices, vanilla bean, and zest
3. Simmer 20 minutes
4. Remove from heat and strain into container 
5. Stir in honey; allow to cool; store in refrigerator for a week

Chai Latte

1. Heat whole milk to simmer
2. Froth milk (I used my hand mixer)
3. Add equal parts chai concentrate and frothed milk to your mug
4. Dust top with cinnamon
5. Stir with left over cinnamon stick
6. Enjoy

cliche, but 'good to the last drop'

Update:  Don't!! throw the spices away after straining them from the liquid.  My spices have been sitting on the counter for a week; they add a whiff of fragrance to the fall air.

Update/Update:  My chai concentrate did get cloudy after a day; I have read that the cloudiness is due to oil extractions from quality tea leaves.  Adding boiling water will reduce the cloudiness.  Equal parts chai concentrate and boiling water yields an enjoyable spicy hot tea.

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adult Hot Chocolate

or...the Baked boy's version of  Carette's le chocolat chaud. I speak from experience and from my table at Carette Paris.

This hot chocolate is for the chocolate lover.  The red-brown color confirms that this is not the water-thin, pre-packaged powder we Americans know as hot chocolate. The velvet smooth texture, and the slow, molten flow of the liquid across the thin china cup and onto the taste buds assures one that this cup of hot chocolate was made with premium ingredients resulting in premium satisfaction.

The original recipe yield states two servings.  I divided the recipe in half, expecting to make one serving.  I suggest that half the original recipe is a 'three-moderate serving portion' or a 'two extravagant serving portion.'  After storing the left-over hot chocolate in a glass jar in the refrigerator overnight,  I reheated it in the microwave stirring after 20 seconds; three 20 second cycles heated the hot chocolate nicely. 

Do not skimp on quality ingredients.  You will be rewarded.  Do not shy away after reading the ingredient list and amaretto.  Though not prominent in flavor, the amaretto seems to bind the overall flavor combination. 

Adult Hot Chocolate

(adapted from the Baked cookbook)

Ingredients:

• 1 oz milk chocolate (I used 34% cacao)
• 2 1/2 oz dark chocolate (I used 70% cacao)
• 2 fl oz boiling water
• 3 1/8 fl oz whole milk
• 1 1/8 fl oz heavy whipping cream
• 1 1/2 teaspoons maple syrup
• 1 T Amaretto liqueur
• whipped cream and crushed amaretti cookies if desired

Mixing:

1. Chop both chocolates and place in shallow bowl
2. Pour boiling water over chocolate and let sit for 1 minute
3. Gently stir chocolate/water until chocolate melts; sit aside
4. Combine milk, cream, and syrup in pan and heat to simmer on top of stove.
5. Add melted chocolate and whisk constantly until the mixture is almost ready to boil.  ( I didn't allow my mixture to boil.)
6. Remove from heat;  add amaretto and stir lightly to combine
7. Pour into mugs or dainty tea cups or short mason jars
8. Top with whipped cream and crushed amaretti cookies if desired
9. ENJOY!!!!  Savor each sip...

...and don't leave any chocolate in the cup!

fall spice coffee

Let me begin by saying I am not a coffee drinker.  Coffee, with it's many roasts and blends can be as intoxicating (or confusing) as chocolate, wine or cheese.  They all offer varied colors, tastes, textures and aromas.

During a class at CIA, I did taste a wonderful French Press coffee along with a rich, buttery, chocolate croissant.  At that point, I decided that maybe I do like coffee...

Crisp morning air, cloudy days, and leaves falling - who could resist a drink named 'fall spice coffee?'

I wasn't sure about the coffee, but the spices and zest......yes!

stir dry ingredients and add zest

waiting for 200 degree water

dripping for 6 minutes

 waiting for the 6 minutes to pass
(The coffee mug belonged to my Grandfather; remembering him on Veteran's day weekend.)

reflecting the morning sunlight

 cream or sugar?

cream

The spices added depth to the warm morning mug of fall spice coffee.  I think the water dripped to quickly, leaving behind some of the flavorful oils of the coffee bean.  Also, even though the water boiled in the tea kettle, it only registered about 170 degrees on the instant read thermometer.  And, since the mug is not heated, the coffee cooled somewhat quickly.

Thus...opportunities to improve upon the drink when I brew my next cup of fall spice coffee.

Fall Spice Coffee
(adapted from Dessert First)

Ingredients:
(yield: one 6 oz cup of coffee)

• 2T ground coffee
• 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon orange zest
• 6 ounces boiling water
• sugar and cream as desired (or sweetened whipped cream topped with a dusting of cinnamon and a spiral of orange rind-how festive that sounds!)

Mixing:

1. I used the unscientific/'what I had in the kitchen' method of brewing this cup of coffee.
2. I doubled the coffee filter, hoping to slow the drip
3. My antique funnel had too large of an opening; a smaller opening would have slowed the drip.
4. Stir together all ingredients except water
5. Pour into coffee filter
6. Add boiling water and allow to drip brew.
7. I added 1 teaspoon of cream and no sugar. (For variation/research, next time, I'll skip the cream and add raw sugar-smokey, brown crystals of sweetness.)

I found a funnel with a smaller opening that I will use in the future.

The picture below is simply comparing the variety of funnels....really....

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blessed opportunities

I wake up each morning, and I have no idea where the day will lead.....

...but I know that I continue to be excited about where I'm going.....

I celebrated 54 yesterday, quietly thanking my Mother and Father for giving me life.
I have had the opportunity to experience more than I ever dreamed possible, and there is more to come.

Today's devotional (Matthew 25:  21) began, "take risks for God..."
"the only mistake is not to risk making one..."
"go out on a limb; He won't let you fall..."
"take a big risk; He won't let you fail..."

At present, I'm obsessed with finding and reading Paris blogs.  I love the pictures, and the stories they tell.

Isn't the fingerless lace glove beautiful?

After dinner at Bodega, aboard a boat docked on the Seine, across from Notre Dame, she introduced herself (a famous foreign actress), told us the gloves were made in Spain and worn on her most recent movie.  She was very personable and talked to us with casual, non-rushed ease; she was traveling to NYC within hours.

If you are homesick for Paris, here is one of many sites overflowing with images of the great city.
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pumpkin spice latte

First, make the pumpkin spice syrup ---
While this is simmering, your house will smell WONDERFUL!!!!!

Pumpkin Spice Syrup
(adapted from here and here)

Ingredients:

• 2 tablespoons pumpkin puree
• 1/2 cup granulated sugar
• 1 cup water
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves

Mixing:

1. Combine all ingredients in small saucepan
2. Heat and stir until sugar is completely dissolved
3. Allow to cool, then store in airtight container in refrigerator
4. Use within 3 weeks

Now, let's mix the syrup with something rich and aromatic - -

Pumpkin Spice Latte

(makes one cup)

Ingredients:

• 4 oz whole milk, heated and whipped to add air
• 1 oz boiling water poured over 1/2 teaspoon espresso powder (dissolve powder)
• 2 tablespoons Pumpkin Spice Syrup, warmed

Mixing:

1. Pour all ingredients together
2. Whip to mix and add more air
3. Pour into your favorite fall tea / coffee cup
4. Top with Real whipped cream, sweetened with a dusting of powdered sugar and a few drops of vanilla
5. Sprinkle all with cinnamon

even when the day is stressful...

....life is good.....

iPhone 4 & Camera +
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pumpkin spice espresso muffins

...feels like fall
...looks like fall
...smells like fall

The cinnamon was a gift, brought to me from Estonia.  Thanks LP!

The muffins are moist, melding the flavors and leaving a lingering spice on the palate.  Pumpkin and espresso support the overall flavor, yet are not prominent in taste. Delicious!

Pumpkin Spice Espresso Muffins

(adapted from here)

Ingredients:

• 2 2/3 cup all-purpose flour
• 3 T espresso powder
• 2 t baking soda
• 2 t baking powder
• 1 stick cinnamon, ground fine (or 1 t ground cinnamon)
• 1/8 t ground nutmeg
• 1/8 t ground cloves
• 1 t salt
• 15 oz pumpkin puree (I used fresh pumpkin, roasted in the oven until tender)
• 1 cup granulated sugar
• 1 cup brown sugar (I used dark brown sugar)
• 1 cup vegetable oil
• 3 large eggs

Mixing:

1. Preheat the oven to 350 degrees F
2. Line 24 muffin wells with paper liners
3. Combine the first 8 (dry) ingredients in a mixing bowl
4. In a mixer bowl, combine the pumpkin, sugars, and oil.
5. Add eggs, one at a time, mixing well after each addition.
6. Add dry ingredients, and mix only until the dry ingredients are incorporated
7. Divide batter evenly between the 24 muffin liners
8. Bake for 18 - 20 minutes, or until the muffins test done.

I glazed the muffins with 1/3 cup white chocolate chips, melted and a few teaspoons of whipping cream added until of drizzling consistency.

roasted cauliflower

...inspired by Dorie's facebook post today

Roasted Cauliflower

Ingredients:

• 1 head cauliflower, trimmed of stem and leaves
• salt 
• pepper
• olive oil

Preparation and Roasting:

1. Preheat oven to 400 degrees F
2. drizzle olive oil over head of cauliflower
3. sprinkle with salt and pepper
4. Roast uncovered for 1 - 1 1/4 hour, or until knife easily glides into head of cauliflower
5. Enjoy!!

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