Cookies…Yeah, That Kind of Cold

There's only one respite from the polar vortex, and I mean inside or out. I've got to be in front of a warm oven. That probably explains why I baked the whole batch of rugelach (like a Jewish croissant cookie) instead if saving half for later.

We also made these cookies in the cooking class I taught this week. The food processor dough is so easy, we made two Middle Eastern salads and the fixins for an Israeli inspired sandwich.

Sub mini chips for the walnuts. You'll thank me.

Click here for the recipe from Martha Stewart Living

Eat with tea – B

 

Meat free and Monday Pudding

I'm not advocating for weeknight dessert after reading the latest in the NYT's from noted food and health doctor Robert Lustig regarding sugar consumption. BUT as a treat, this “Best-Ever Vanilla Pudding” from Better Homes and Gardens works just fine. Hands down it eclipses powdered pudding!

A couple of notes, the first step can take a bit, at least 15 minutes by my watch. But don't rush milk that's thickening, or adding eggs to hot liquid. You'd regret it.

Also the only true way to have completely lump free pudding would be to strain it. I didn't and it was fine, but a table topic nonetheless (ingrates :).

I may try the recipe again with 1/4 cup less of sugar. It's a little sweet and I suspect it would come together anyway.

And think about a dash of cinnamon – couldn't hurt and supposedly great for cardiovascular health. So that's something.

1 cup sugar

2 Tbsp. cornstarch

3 cups half-and-half or whole milk

4 egg yolks, lightly beaten

1 Tbsp. butter

2 tsp. vanilla or vanilla paste

1/4 teaspoon salt

In medium saucepan combine sugar and cornstarch. Add dairy and stir over medium heat until thickened and bubbly. Cook and stir 2 more minutes. Remove from heat. Gradually add 1 cup hot liquid to egg yolks while stirring, then whisk egg mixture into pot. Bring to gentle boil and reduce heat. Cook 2 more minutes. Take off heat, adding butter, vanilla and salt.

Pour into 6 bowls, let stand 45 minutes, serve or chill.

Whip cream and/or berries optional. Or think about mini chips in that bad boy!

Eat – B

 

Party Trick Cake

It must be my Bon Appetit week. I committed to this confection for a last minute get together. I was so distracted by wine and company, I made a couple of “alterations”. I skipped the fresh ginger, using half the amount of dried which I added to the dry ingredients, not the wet. I also erred on the side of too few apples. I won't be making that mistake again. They shrink as the cook, so jam them in there.

Click here for the recipe

A little brown sugar sweetened creme fraiche (French for sour cream), vanilla ice cream or whipped cream wouldn't hurt.

Eat – B

 

Polar Vortex Cake

 

Baby boy asked for pound cake (and I don't mean the dog). And because I'm cocooning, or stress cooking, I made it.

I've had this Gourmet recipe calling for browned butter in the file folder a few years. I'm not gifted in the pound cake department. Plus I have a vivid memory of my sister (now expert food writer) attempting a dismal version in a big hair decade. But I am determined to master it. This version is worth the struggle. (Click here for the recipe)

One cooking caveat – after browning the butter, 15 minutes in the freezer is supposed to solidify it for the mixer. Mine took at least half an hour, but it was worth the wait. And your freezer might be superior to mine.

Eat – B

 

EZ Savory Scones

Oh no! I just remembered – book club tonight! …or PTA meeting…or a last minute office bribe. That's how fast I made these tasty tidbits. If you don't have scallions, try chives, or bacon!

The ingredients are mostly pantry staples. I used cream instead of milk and cut them into two bite nibbles. That means you've got to watch the time – mine were done in 15 minutes.

Click here for the recipe from King Arthur flour.

For the record, the King Arthur test kitchen always has my back!

Eat – B

 

Go Buckeyes!

Another big game this weekend so as requested: The buckeyes recipe! For the un-initiated, they are creamy, sweet, stern clogging, peanut buttery deliciousness. Also no cooking, no baking, no frying. Just blending and shaping (and dipping in chocolate ;-).

I find all the recipes are basically the same. I reduced this one (click here) by a third and still had leftovers from an 18 person celebration.

 

Eat – B