In the Face of Joy

Why does the world only open its eyes when a tragedy occurs? Why does it take so much heartache, pain, anger, disappointment, and loss for something to change? I've been thinking a lot about the fact that all too often change occurs in the face of tragedy. When will change occur in the face of joy? I see my students walking in the halls, phased by very little other than the latest twitter or facebook post. They don't necessarily see that the world is right outside the school walls and what that means. People are always in need of kindness, generosity, thoughtfulness. We teach students to donate during the holidays, send condolences in times of loss or grief, to cheer before a big game, to compete for who can raise the most money for charity. Those are all well and good, but when do we teach them that kindness should be an everyday thing? Is it not our responsibility? Then who, parents? Yes, I suppose parents should teach this, although there are still some adults who do not practice this. I'm not saying that you need to give away money or gifts, or even donate time. I'm simply saying that if you see something that can be changed do it before you are forced by the face of tragedy.

It is difficult to not think about the little children and teachers/school professionals from Newtown who will not be celebrating Christmas with their loved ones. I can't help but hope that all the angels get their wings this Christmas.

 

 

 

 

The cookie today was made as part of a cookie exchange party with my family. We had many different types of cookies (see at right). These cookies are in the second row from bottom, enter.

 

Pistachio Cranberry Orange Icebox Cookies

adapted from Gourmet December 2006

Makes about 3 dozen

 



1 1/2 cups all-purpose flour

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 1/2 sticks (3/4 cup) unsalted butter, softened

1/4 cup plus 2 tablespoons granulated sugar

 finely grated fresh orange zest from a whole orange

2 tablespoons fresh orange juice 

1/2 cup shelled  and chopped pistachios (not dyed red)

1/3 cup dried and chopped cranberries  

1/4 cup turbinado sugar 

Stir together flour, cinnamon, and salt in a bowl.

Beat together butter, granulated sugar, zest, and orange juice in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes.









Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces.









Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Slice and bake cookies:
Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.

Sprinkle turbinado sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well.

(*Shout out to my hand model Audrey*)

Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on lined baking sheets.

 

 

 

 

Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely.

Merry Christmas! PS: My father-in-law is home!

Black Friday?

My grandmother and I decided to press our luck and go shopping on Black Friday. Technically, she decided that's what we were doing, but I gladly went along. We decided to go to only a few stores and not start until 11am. We had a wonderful time, with almost no signs of it being a crazy shopping day. We ended up not really buying much of anything. However, it was so much fun spending time together. We even got to have a quiet, calm lunch at the Octagon. They offer a great and reasonable lunch menu. So happy to have been able to have this time with her!

Deep Dish Cranberry Apple Pie
adapted from goodlifeeats.com

2 prepared pie crusts
6 Gala or Honey crisp Apples
102ounces fresh cranberries
1/2 cup packed brown sugar
2 tablespoons maple syrup
1/4 cup all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 1/2 tablespoons fresh lemon juice
4 tablespoons (1/2 of a stick) of butter, sliced

Preheat oven to 425 degrees F with the rack in the lower third.Peel, core and slice the apples. In a large bowl, combine the apples, cranberries, brown sugar, maple syrup, flour, cinnamon, nutmeg, salt, and lemon juice. Place the filling inside the prepared pie shell. Sprinkle top with sliced butter. Place other pie crust on top, making sure to vent. Bake 35 minutes. Then cover pie with foil, reduce heat to 375 degrees F and bake for an additional 45-60 minutes (or until apples are tender). Let cool 2-3 hours before serving.

Apart

My husband has been away for the last week. It's been a long time since we've been apart. In fact, the last time we were apart for this long was when we were dating in college. We went to college in separate states and neither of us had a car for the longest time. We'd have very long phone conversations and couldn't wait to see each other during break or when one of us could get a ride. This time around it's a totally different thing. I have a job, a house, a dog, and many other responsibilities. My mornings are all out of whack and I don't really feel like cooking for one. I don't know how single people do it. I've always appreciated my husband and all that he does, but it's even more evident when he's gone. He's my best friend and I've missed him terribly.

My husband does not like "warmed fruit" which means no pies, cobblers, or dumplings. So I decided to make the recipe below when he was away. This way I get to enjoy the dessert and I don't feel too bad finishing it by myself!

Apple Dumplings
adapted from Better Homes and Gardens October 1950

Makes 3 Dumplings
Oven 375

3 apples (peeled and cored)
Sauce:
1 cup water
2/3 cup sugar
1/8 teaspoon ground cinnamon
1/8 cup butter or margarine
Pastry:
1 cup flour
1/3 cup shortening
1/4 teaspoon salt
3 tablespoons half-and-half or light cream
Filling:
1 tablespoon chopped walnuts
1/2 tablespoon honey
1 tablespoon raisins
1 tablespoon sugar
1/4 teaspoon ground cinnamon
1/2 tablespoon butter or margarine

For sauce, in a medium saucepan combine the water, sugar, and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Add the butter or margarine. Set aside.

                                                              

Meanwhile, for pastry, combine the flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the half-and-half, light cream, or milk over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the cream or milk at a time, until all of the dough is moistened.





Form dough into a ball. On a lightly floured surface, roll dough to an 9x6-inch rectangle. Using a pastry wheel or sharp knife, cut into three 6-inch squares.

                                                              

In a small mixing bowl combine the raisins, walnuts, and honey. In another small bowl stir together the sugar and the cinnamon. Set aside.

                                                              

Peel and core the apples. Place an apple on each pastry square. Fill centers of apples with raisin mixture. Sprinkle with sugar-cinnamon mixture; dot with the butter or margarine.










Moisten edges of each pastry square with water; fold corners to center over apple. Pinch to seal. Place dumplings in a 2-quart rectangular baking dish. Pour sauce over dumplings.










Bake in a 375 degree F oven for 35 minutes or until apples are tender and pastry is golden brown. To serve, spoon sauce over dumplings.

Apple Overload

 

I was invited to a apple picking and baking party this weekend. I wasn't able to go to the apple picking since I was tutoring. However, I did partake in the baking portion of the festivities.















We made 4 different types of apple pies (apple rum raisin oatmeal, traditional apple pie, apple cranberry pie with a graham cracker topping, and apple rum raisin pie with pecans), 2 different types of breads (apple zucchini bread and apple coffee cake bread), 2 different crisps (apple pear crisp and apple berry crisp), an apple torte, and a caramel apple cheesecake. It was apple overload!












 It was the perfect way to really welcome fall! My favorite dessert that we made was the cranberry apple pie with graham cracker topping. We adapted it from a recipe that someone had written down and given to the hostess awhile ago.














Cranberry Apple Pie with Graham Cracker Topping

Filling:
4 Macintosh Apples (peeled, cored, sliced)
1 cup fresh cranberries
5 tablespoons firmly packed dark brown sugar
1/2 tsp vanilla
1/4 tsp ground cinnamon
1 tsp granulated sugar
1 premade pie shell (just the bottom)
Topping:
1 1./2 cups crushed graham crackers
4 tablespoons butter or margarine








Preheat the oven to 375. Mix all filling ingredients in a large bowl, making sure to coat all apple pieces. Pour into pie shell. Mix topping ingredients in a small bowl using fingertips to create a crumb topping. Put on top of the apple filling. Place in oven for 30 minutes. Let cool on rack before serving.
 

Extension?

Sadly, my Summer has ended. It's back to school for me. I am excited to start teaching two new classes and many new students. It will be my first year not teaching freshman or Algebra 1. I know that most teachers dread that class, but I like to think that I had mastered it. I would have gladly taught it this year, but instead I'll be teaching more seniors.

In an effort to extend the Summer (no, it didn't work) my dessert this week is.....

Strawberry Shortcake Cake
from marthastewart.com

Oven 350

6 tablespoons butter, softened
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 pound strawberries, hulled and halved


Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl. Put butter and 1 cup sugar in mixer with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed to low; mix in egg, milk, and vanilla.


Gradually mix in flour mixture. Transfer batter to buttered pie plate.











Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries. Bake cake 10 minutes. Reduce oven temperature to 325 degrees.




Bake until cake is golden and firm to touch, about 1 hour. Let cool in pie plate on wire rack. Cut into wedges and serve with whipped cream.

What does 30 taste like?

My husband turned 30 on Saturday. His day started with a scavenger hunt during which he called his friend Nick in Korea, was surprised by his Godmother Michele, had breakfast at one of his favorite restaurants, participated in a beer tasting at a local brewery, and tried the new Oreo coffee at Dunkin Donuts.













All of this was an elaborate way to get him out of the house, it worked but I was thinking about all the adventures he was taking and wishing I could have been there to see him get each new clue and surprise.









While he was gone I set up our sun porch with everything for a beer tasting (and root beer tasting).











I asked each guest/couple to bring a chilled 6-pack of a unique/favorite beer. I had beer bottle openers with 30 on them and a full snack table.
















We ended up with about 30 different varieties of beer and 5 of root beer.












I put up different pictures of beer slogans and directions for the beer tasting. I also put up a beer tasting vocabulary list. Each guest received a tasting card to fill out with beers to remember or beers to forget. There was a voting bin at the end.














There was plenty of seating out on the porch and in the yard.












We also had the fire pit area for seating. When it got later guests gathered around the fire.












For dinner I had a grilled cheese truck pull into our driveway and serve dinner to guests.












Everyone was surprised and the food was great!













Our dining room table became a dessert table with all of his favorite desserts (chocolate chip cookies, blueberry chocolate chip bars, Oreo cookies, Shock top cake shots, Chocolate cake shots, a trifle made by his sister Samantha, and cupcakes made by my sister Audrey).






One of the desserts on the dessert table:

Blueberry Craisin Chocolate Chip Bars
adapted from poetinthepantry.com

Oven 350
1 cup (2 sticks) softened butter
1 cup light brown sugar
1 tsp vanilla extract
1/2 tsp salt
1 3/4 all purpose flour
1/4 cup old fashioned rolled oats
1/2 cup dark chocolate chips
1/2 cup milk chocolate chips
3/4 cup blueberry craisins

Spray a 9x9 baking dish with nonstick spray and set aside. In the bowl of a stand mixer, beat the butter and brown sugar for about 3 minutes, or until fluffy. Add the vanilla. Once incorporated, add the salt, flour, and oats. Blend until well incorporated, then remove from mixer and stir in the chocolate chips and Craisins. Press into the baking dish , smoothing the top with a spatula. Bake 25-35 minutes (or until golden brown on the top). Cool completely on a wire rack before removing from the pan and cutting into bars.

Patriotic Administrator

Part 2 of professional improvement done! I am now a certified administrator (albeit without an administration job, but still). It's been a long year of sitting in classes for 5 to 6 hours a night and doing crazy amounts of homework (which I may or may not have always found helpful). I am looking forward to enjoying my Summer without homework, for a little while. I'll start tutoring and working on a summer program for at risk incoming freshman soon. Meanwhile we're enjoying sitting by the pool and spending time with family and friends. Hope everyone had a Happy Fourth of July!


Red, White, and Blue Strawberries















1 bag White Chocolate Chips
Strawberries
Blue Sugar















Melt the chocolate chips in a microwaveable bowl for about 1 minute. Dip cold strawberries in the chocolate and sprinkle with blue sugar. Place on a cookie sheet lined with wax paper. Serve or place in fridge for later!

The Orchard in Your Room

Our puppy, Ms. Bailey, has been quite busy this week. She discovered that her Aunt Kelley keeps apples in her bags in her bedroom (not quite sure what that's all about). She's proven that she can sniff out almost anything, after taking one away she quickly returned to the room to find another. My mother-in-law managed to get a video of her eating one, notice how she doesn't scold her or take it away! We joke that you can't correct her she's too cute! Don't worry, she was eventually corrected and my sister-in-law removed any additional apples from her room.

We'll be celebrating my mother's birthday tomorrow and I was asked to make dessert. My mother requested something with lemon. I picked these lemon coconut cupcakes with lemon buttercream and toasted coconut. They can easily be made dairy free by substituting margarine for the butter.

Lemon Coconut Cupcakes
adapted from goodlifeeats.com
Oven 350
 Cupcakes:
4 cup all-purpose flour
2 tsp baking soda
1 tsp baking powder
3 large eggs
3/4 tsp salt
1/4 - 1/2 teaspoon coconut extract
1 1/2 cups sugar
zest of 2 extra large lemons
3/4 cup butter, softened 
2 1/2 cups coconut milk

 Lemon Buttercream:
4 sticks unsalted butter, softened
juice of one extra large lemon
2 pounds powdered sugar, sifted

Sift together flour, baking soda, baking powder and salt. Set aside. Zest the lemons. Add to a bowl with the sugar and rub with your fingers to release the aromas from the lemon skin. Set aside.









In a large bowl, beat the butter until creamy. Add the sugar and beat for 2 minutes, scraping the sides as needed. Add the eggs, one at a time, and the coconut extract. Beat for 3 minutes.










Slowly pour half of the coconut milk into the batter. Beat until well incorporated.
Add half of the flour mixture, beating until incorporated.







Then, add the remaining coconut milk, beating until smooth, followed by the remaining flour mixture. Scrape the sides and give it one last beating so it is mixed well.
Divide batter into cupcake tins. Makes 30 standard sized cupcakes. Bake for 20 minutes or until a toothpick comes out clean. Remove from oven and let cool before frosting.








For the Lemon Buttercream:
Cream the butter in the large mixing bowl of a stand mixture. Slowly incorporate the powdered sugar as you continue to cream. Add the lemon juice.
Scrape down the sides of the bowl. Beat on high speed until fluffy and smooth.
I topped my cupcakes with toasted coconut!

Listing

My home base students wrote their bucket lists this week. It was funny to hear some of the things that they wanted to do before they die. Most of the things involved buying an item or getting things. I tried to explain to them that as you get older your list changes, it becomes less about buying things and more about experiences, traveling, keeping faith, supporting your family, and staying a family. It took me awhile to come up with my list. Many things involved my grandmother and wanting to make more memories with her and traveling to different countries with my husband. I can't help but wonder if we'd have a happier world if more people wrote their bucket lists and started doing them. Of course, many items involve having the money and time. However, some are quite attainable. Guess I better start....
Lime Butter Cookies
Oven 325
adapted from sophistimom.com

1 1/2 sticks of unsalted butter
1/2 cup powdered sugar
zest of 2 limes
1 tablespoon lime juice
1/2 teaspoon pure vanilla extract
pinch salt
1 1/4 cups flour
1/4 cup cornstarch







Line 2 baking sheets with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter,  powdered sugar, and lime zest until smooth. Add in lime juice and vanilla.










In another bowl, combine salt, flour, and cornstarch. With the mixer on low, slowly add to the wet ingredients. Scrape down the bowl as necessary, and mix until well combined, but do not over mix.

Place dough in a pastry bag fitted with a large star tip. Pipe small 1 inch rosettes onto the cookie sheets. Bake for 10-12 minutes, or until the edges just barely begin to brown. Allow to cool on a cooling rack.

Test no toner

I had a very long day on Saturday. I took the first half of the administrator's test for my 6th year. The first part of the test went smoothly and then came the stressful part. The copies of the test had been copied incorrectly, so the proctors had to start recopying 120 copies on one very slow copier. About an hour and a half later a proctor informed us that the toner was out. A half hour later she finally came back with copies so we could start. It was the most unorganized and unprofessional day. I can't believe I had to pay so much to the state and I had to deal with incorrect copies and lack of toner. Let's just hope my scores are good, I do not want to have to take them again! Six and a half hours was more than enough!

Banana Bread Bars with Browned Butter Frosting
1 ½ cups sugar
1 cup sour cream
½ cup butter, softened
2 eggs
1 ¾ cups (3 or 4) ripe bananas, mashed
2 teaspoons vanilla
2 cups flour

1 teaspoon baking soda

¾ teaspoon salt
½ cup chopped walnuts (optional)

Heat oven to 375 degrees. Grease and flour 10x15 jelly roll pan. Beat first four ingredients until creamy. Blend in bananas and vanilla one minute. Add dry ingredients and blend one minute. Stir in nuts and spread in pan.















Bake 20 to 25 minutes until golden brown. Cool and frost with Browned Butter Frosting.











Browned Butter Frosting
½ cup butter
4 cups powdered sugar
1 ½ teaspoons vanilla
about 3 tablespoons milk or half and half

Heat butter in saucepan over medium heat past the melting point until it boiling, and a delicate brown. Remove from the heat and immediately add the remaining ingredients. This should be thicker than a glaze and thinner than frosting.









Using a spatula smooth over the top of the bars immediately. The frosting will be easier to spread once it's on the warm bread.