Gift Guide: For the Baker

Hi there.

My name is Alice.  I used to write this blog.  I’m sure you had forgotten.  Apparently I had forgotten, too.

Life lately has been a whirlwind of changes, some hectic, most exciting, and I’ve found myself with little time to write and bake bearing any semblance of interesting.  Hopefully things during these months sliding into summer will slow down a bit, helping me get back into somewhat of a routine, blogging included.

In other news, I recently celebrated another birthday and realized {only two months late} that this blog had celebrated its first year as well, a momentous occasion promptly toasted with a cold turkey sandwich on stale-ish white-wheat.  Clearly when hosting myself, I go all out.

With all this birthday talk, I decided to celebrate in a more appropriate fashion, sharing some of my favorite gift ideas for the special people in your lives, specifically today: the baker!

To me, one of the sweetest and most personal gestures is a gift- no matter the size- that shows it was truly picked out with you in mind.  Here are my picks for the butter and sugar addicted:

1. Giant Pastry Tips by Wilton; $2

2. 5-Quart Stand Mixer by KitchenAid; $295

3. Monogrammed Recipe Cards by PaperSassy and Boatman Geller; $50

4. Decorative Baking Cups by Shop Sweet Lulu; $12

5. Digital Candy Thermometer by Maverick; $30

6. Dessert Cheese Ball Mix by Ala Carte Alice; $7

7. Silicone Baking Mats by Silpat; $20

8. Tapestry Dishtowels by Anthropologie; $24

9. “Art of the Cookie” by Shelly Kaldunski; $20

 

30-Minute Chocolate Fudge Cake.

Spring {break} has sprung.

Time for beach-ing and sea spray and hardback books. Time for sorbet denim and straw hats.  Time to laugh and catch up.  Time to relax.

Oh, and time to make a chocolate cake.

This decadence, though, is not just any chocolate cake.

It is simultaneously super-fudgy and airily light.  Its covered in thick fudge icing, scattered with toasty pecans.  It is made in one bowl, with one spoon, in just thirty little minutes.

It is the epitome of a comfort-food dessert.

#makethisNOW

Start by stirring together some flour and sugar.

In a separate saucepan, melt together some butter, cocoa powder, and water.  Heat until the mixture boils.

Remove from heat.  Note that extreme spring break sunburn combined with the steam facial exuded by a boiling cocoa-ish mixture is unabashedly unpleasant.  Baker beware.

Mix in, um, everything else.  See… easiest cake ever!

Pour everything into a greased 9×13″ pan.  Bake at 350 for 30-ish minutes.  Wait patiently.

With about 5 minutes of baking time left for the cake, start making the proverbial – and literal- icing on the cake.

Combine some butter, cocoa, and milk in a medium saucepan (just rinse out the one you used earlier!) and bring to a boil… Remove from the heat and stir in a box of powdered sugar until the mixture is combined and smooth.  Stir in a little vanilla and some chopped pecans, then pour the whole thing over the hot cake — pronto!

(Since this is kind of a cooked icing of sorts, it will harden quickly, hence the need to pour it on the cake muy rápidamente… instead of using a spatula to spread, swirl the pan around a bit to make sure all the corners are covered!)

The next crucial step is to place the cooling cake strategically in your kitchen… positioned perhaps on the stove or the obscure back of your counter.  This slyness exudes the effortless charm this cake is all about….

i.e. company visits –> your house smells like Willy Wonka has taken over –> “What is that? It smells sooo good!” –> “Oh, you mean this crazy delicious chocolate thing sitting back here unassumingly?  Just something I whipped up!”

#marthamoment

Seriously, though, whoever you serve this to will feel totally special.  And loved.  And full.

Chocolate fudge cake…. I think I love you.

30-Minute Chocolate Fudge Cake

for the cake
- 2 cups all-purpose flour
- 2 cups sugar
- 2 sticks butter
- 1 cup water
- 5 Tablespoons cocoa powder
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla

Mix flour and sugar in a large bowl. In a medium saucepan, combine butter, water, and cocoa over medium heat. Bring mixture to a boil and pour over the flour/sugar mixture. Mix well. Add eggs, buttermilk, baking soda, and vanilla. Pour into a well-greased 9×13 pan, and bake at 350 for 30 minutes.

for the fudge icing
- 1 stick butter
- 4 Tablespoons milk
- 4 Tablespoons cocoa powder
- 1 (16-ounce) box powdered sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans

In a medium saucepan, combine butter, milk, and cocoa and bring mixture to a boil. Remove from heat and add powdered sugar, stirring well with a whisk or wooden spoon until the sugar melts and the mixture is smooth. Stir in vanilla and pecans, then pour over hot cake.

{serves 12 to 16}

 

College Chicken Spaghetti.

Happy New Year….. a month late.

I started off 2012 with a technology hiatus and although the break was borderline euphoric in an overwhelmingly hectic world, I must admit it feels good to be virtually relevant again.

So without a computer and cell phone, what exactly have I been, uh, doing?!  Hmm, let’s see…. how about, um, not cooking?

Oh, wait, there was that random Monday where I poured a can of diet coke over some pork and called it a “recipe”.  Does that count…?

No and no.

#embarassing

Ok, enough of this nonsense. Let’s right this wrong and make some ‘psghetti!

College Chicken Spaghetti [noun] [spuh-get-ee]:
1. Crowd-pleasing.  Voluminous.  Simple.  Delish.
2. Speedy version of a favorite classic, created by sister and me in, uh, college.
3. Freezes like a dream.

… freezes like a dream??

What?? How old am I? 90?… instead of a month I think my little hiatus threw me back 60 years.

But seriously.  This stuff freezes.  Like a dream.

Nothing fancy schmancy required: just a 5-minute grocery list scrawled on the back of a page torn from your organic chemistry lab book… because cooking dinner for your cute lab partner is much more important than dehydrating methylcyclohexanols…

Start by melting a stick of butter over medium heat.

Add your chopped deliciousness, stirring well to make sure all your veggies are sufficiently doused in butter.

Increase the heat to medium-high and saute until the peppers are tender and onion is translucent, about 20-ish minutes.

Cube some Velveeta.  Open a can of Rotel tomatoes.

Please do not be alarmed by these extremely advanced cooking techniques.

Prepare your nooooodles by boiling the pasta in a mixture of chicken broth and water.  The ratio isn’t super important, although the more chicken broth the better.  {If I cook my chicken the same day I assemble the dish, I just save the broth from that to cook the spaghetti}… also: when draining your pasta, don’t forget to save a cup or so of the cooking broth for adjusting the consistency of the finished product!

Assembly: Return the hot pasta to the pot and add the Velveeta and Rotel tomatoes.  Stir to combine, then add the veggie mixture and shredded chicken.  Stir more.

Again, please forgive me for providing a recipe with this level of  immense difficulty.  I know the concepts of pour, add, stir are hard to master.  Please be patient with yourself when attempting such dubious culinary tasks.

If serving pronto, pour everything into a 9×13″ dish, top with cheese, and bake away.

If you want to freeze this in that oh-so dreamy way I told you about, divide into 3 loaf pans, top with cheese, wrap in plastic wrap, then finish with a wrapping in foil.

Serve with crusty french bread, English peas, and if you mastered the whole cube/pour/stir thing, a big ole’ side of satisfaction.

Chicken Spaghetti

- 3 cups shredded chicken breast
- 1 large onion, chopped
- 1 large bell pepper, chopped
- 1 stick butter
- 1 pound thin spaghetti
- 1 (10-ounce) can Rotel tomatoes
- 1 pound Velveeta cheese, cut into cubes
- 1 cup shredded cheddar cheese
- additional chicken broth (optional)

In a large skillet, melt butter over medium heat; add chopped bell pepper and onion, stirring well with a wooden spoon to coat with the butter. Turn heat up to medium-high and saute until pepper is tender and onion is translucent, about 20 minutes.

While your veg is cooking, prepare the pasta. In a large pot, bring a mixture of half chicken broth/half water to a boil. Add 1 pound thin spaghetti and continue to boil for 6 minutes until pasta is tender. Drain pasta and return to the warm pot, reserving about a cup of the cooking broth.

Stir the Velveeta and Rotel tomatoes into the hot pasta. Add the vegetable mixture, stir, and finally add the shredded chicken. If you’re having trouble combining everything, try making a few snips to the mixture using kitchen shears; this seems to help “untangle” the spaghetti.

Evaluate the mixture at this point: if it seems a bit dry, add up to a cup of the reserved broth a splash at a time. The pasta should be moist, but not soupy. (It usually takes me about 1/2 cup of broth to reach this point!) Pour the pasta into a greased 9×13″ casserole dish. If serving right away, continue to cooking instructions; if not, place in the fridge, covered in plastic wrap, for up to 2 days before baking.

Preheat oven to 350. Sprinkle pasta with 1 cup shredded cheddar cheese and bake for 20 to 25 minutes, or until cheese is melted and bubbly. Serve with English peas and crusty French bread.

{serves 8 to 12}

 

Gingerbread Truffles.

Sometimes the Christmas season makes people do unusual things.

Today I saw a lady take a taxi…… to a Michael’s.

This struck me as humorously odd because (a) Jackson isn’t the most, uh, metropolitan of areas, and (b) its a craft store.

As I was walking from my car, I saw the cab wheel up right.infront of the door and let out a hastily demeanored woman with a slick long ponytail and all-black garb.

Approaching closer, she appeared to be giving the cab driver strict instructions, and the repetitive pointing of fingers made me assume she was telling him to stay put while she went inside.

Done and done: my interest was piqued.  I had to see what this intensity was all about.

I shopped around, waiting for some sort of unusuality to unfold.  Instead the only excitement I came across was an adorable school-uniformed child unraveling 1000-feet of gold lamé ribbon behind the turned back of her mother.

I gathered my miscellanies and got in line to checkout, when who else but cab lady came furiously sashaying up behind me.  I couldn’t help myself… I had to nonchalantly turn around to see what she was buying that merited being chauffeured to the most un-cabbyish place on earth.

There it was, in her “Cajun Shrimp” manicured fingers: a minuscule 0.75 ounce vial of silver glitter.  SERIOUSLY?! GLITTER?? And in the smallest container known to man? #disappointed

Her impatient huffs and high-heeled taps prompted me to turn around and, with a sweet smile, offer her a place ahead of me in line.  With a responsive nod, she scooted ahead, threw down a few dolla dolla bills and whisked her unbagged vial out the door.

I saw her taxi dart away just as I exited the store.  So glad that glitter was in stock.  The next step would have been a helicopter.  Crafting is serious business.

If you aren’t busy chartering cabs tonight, why not make some truffles?  I made these for one of the first Christmas parties of the season and plan to make another batch for Christmas Eve festivities… After a big meal, sometimes all you want is just.a.taste of something rich and sweet and these seriously tasted just like the holidays in a bite.

You only need a few ingredients, and if your pantry is empty and your car is out of gas…….. well, now you know what to do.

Gingerbread Truffles

- 1 box Gingersnap cookies (about 50 cookies)
- 1 8-ounce brick cream cheese, softened
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 16 ounces white melting chocolate

Grind the Gingersnap cookies into crumbs using a food processor. Reserve 1/4 cup cookie crumbs for decoration.  Stir the ginger and cinnamon into the remaining cookie crumbs. Using an electric mixer, combine the cookie crumb mixture with the cream cheese, beating until a thick dough forms. Refrigerate for an hour, then shape into 24 uniform-sized truffles.  Return truffles to the refrigerator until ready to coat in chocolate.

Melt white chocolate according to package instructions.  Dip each truffle individually, using a fork or skewer, letting the excess chocolate drip off.  Place on a wire rack or parchment paper to dry completely.

To decorate, place remaining melted chocolate into a piping bag or ziploc bag with the corner cut.  Drizzle chocolate over the truffle and sprinkle with reserved cookie crumbs.  Once completely dry, place truffles in the fridge until ready to serve.

{makes 24 truffles}

 

Holiday Gift Guide: For Her

Today I started my Christmas shopping.  Not the gift-getting, per say, but the actual shopping.  The a million-people, no parking spaces, empty shelves kind of shopping.

And what a day it was indeed…

After waiting in line 36 minutes to buy a $3 powdered sugar sifter, I walked to the parking lot, searching like an aimless lunatic for my car, forgetting I was in my sister’s car, and getting completely drenched by the stormy grays above.  After shoveling my stuff hurriedly in the back and fiddling with unfamiliar keys, I finally turned the lock hoping to hear the soft purr of an engine ready to get me the heck out of dodge.  What I heard instead was Eartha Kitt, blaring “Santa Baby” in a way that made me feel like I was in a Lifetime Christmas movie.  A bad, bad Christmas movie.

Soaking wet and lambasting crowds, I drove away plaintively intending to retreat to a hot cup of coffee and amazon.com… Driving down the road, I let my mind wander; wander to gifts I can’t wait to give, people I can’t wait to see, and, obvi, treats I can’t wait to bake.  The next thing I know I am singing along with my girl Eartha, begging Santa to slip a sable under the tree.  I’m such a pushover.

Here are: My favorite gift picks for her this Christmas season
Enjoy Perusing With: Pandora Christmas and a ceramic boot of eggnog

1. Original Wellies by Hunter; $125

2. Suede Invitation Clutch by J.Crew; $118

3. Layton Large Chronograph Watch by Michael Kors; $250

4. Acrylic Monogram Necklace by Poppy’s Closet; $58

5. Tortoise Sunglasses by Marc Jacobs; $98

6. Tweed Throw by Nordstrom; $58

7. Classic Trifold Wallet by Marc Jacobs; $198

8. Large Logo Studs by Tory Burch; $68

9. Lulu Frost Bangles by J.Crew; $68

10. Monogram iPhone Cover by daninotes; $55

11. Leopard Fringe Scarf by Michael Kors; $50

 

Brown Butter Broiled Grapefruit.

Welcome to my breakfast routine.  Fast, predictable, and the same thing every.single.day.

I started the granola bar thing in junior high prompted by my perpetual lateness to school and 12 (seriously twelve?!) years later it is still going strong.

Oh…and coffee.  There must be coffee.

I needed a change, an upgrade, if you will.  Enter these beauties.  Breakfast just got a whole lot more interesting.

To better your own breakfast, start by browning some butter.  Begin this process by melting butter as you normally would, on the stove over medium heat.  Once the butter is melted, take it to the next deliciously “browned” phase by allowing it to continue cooking while not stirring, but rather swirling the pan without a utensil.  {the butter will foam and hiss a bit during this stage!}  Stay with the butter at the stove because browned butter can go to burnt butter very quickly.

This process will take just a few minutes; you’ll know the butter is “done” when you start to smell a nutty aroma and see brown deposits in the bottom of your pan.  The browned bits are actually the solids in the butter, and cooking them this way enhances the flavor so much.

{here is a great tutorial for more tips on browning butter}

Let the butter cool while you prepare the fruit.  Using a sharp knife, carefully cut the fruit from the outer rind then cut between the individual segments.

Combine the butter with some cinnamon and brown sugar, making a thick “paste” of sweetness.

Place the fruit in a foil-lined baking dish, cutting a slice off the bottom of the grapefruit if it you’re having trouble getting it to stay upright.

Divide the sugary cinnamony loveliness between the fruit and place under the broiler for 2 to 3 minutes until the sugar has caramelized and resembles the topping on crème brûlée… DO NOT walk away from the oven during this part, I beg of you… charred grapefruit really doesn’t carry the same allure.

Try this out and see how you like it!  I actually preferred the grapefruit without the crisp sugary coating {which I totally ate on its own after eating the fruit}… I found that the warm juicy sweetness that drenches the fruit under the melting sugar was a perfect match for my taste buds.  Anyway you, eh, slice it- this is addicting.

Good morning to YOU!

Brown Butter Broiled Grapefruit

- 1 large Ruby Red grapefruit, chilled
- 1/4 cup light brown sugar, packed
- 2 Tablespoons unsalted butter
- ½ teaspoon cinnamon

In a small saucepan, melt butter over medium heat.  Once melted, allow the butter to continue cooking for a few minutes, swirling the pan periodically.  The butter will foam and hiss, indicating that the browning process is occurring.  Once you see the solids beginning to brown, pay close attention to avoid overcooking.  Continue swirling the pan until the butter has a fragrant and nutty aroma and the browned bits cover the bottom of the pan.  Set aside to cool.

To prepare the fruit, slice the grapefruit in half and use a sharp paring knife to separate the fruit from the outer rind and also separate the individual segments.  Place the grapefruit halves in a foil lined baking dish.

In a small bowl, combine the browned butter, brown sugar, and cinnamon.  Mound this mixture on each grapefruit half and place under a pre-heated broiler for 2 to 3 minutes, or until the sugar is bubbly.  Remove from heat and allow to cool a few minutes before enjoying!

{serves 2}

 

Holiday Gift Guide: For Him

I’ve never been particularly good at keeping gifts a surprise.

It’s not that I intend to be this way, it just sort of, uh, happens.

I mean, I guess there were signs: rewind to 4-year-old Alice, begging my mom to tell me the contents of all the gifts under the tree. Knowing just.exactly what I was going to do, she would whisper secretively in my ear “It’s a purse, but don’t tell.” You can obviously tell where this is going- before she could even turn around, my curly-headed self would belt to the top of my lungs: “EMILY, YOU’RE GETTING A PURSE!”  She got a “purse” for 7 years straight.

Rewind to more recent times, like say, last year, when someone left the receipt for Bryan’s gifts at his house. Let me tell you, I did a great job explaining why I needed an 85″ projector screen. Guess not much has changed.

I am happy to report that this year no secrets have been leaked…. yet.  Keep your fingers crossed for me.

To propel your inability to keep surprises, over the next few weeks I am going to be featuring a bevy of gift ideas for your perusing.  Because we all know boys/guys/men are the easiest to shop for, they’re up first… I had so much fun preparing this list, for when shopping for a gender that views gifts of cashmere and cheeseburgers with analogous excitement, the possibilities are endless.

Here are some ideas the sisters and I have had success with in the past and a few that our fellas will be surprised with this season:

1. Leather iPhone case by J.Crew; $38

2. Polarized Wayfarer by RayBan; $165

3. Howland Penny Loafer by Cole Haan; $148

4. Event Tickets by Ticketmaster; prices will vary

5. Watch by Luminox; $235

6. Home Theater Projector by Sony; $950

7. Vintage Handstamped Cufflinks by Cuffart; $95

8. Better Sweater Vest by Patagonia; $89