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As much as I love to bake, yeast breads still present a challenge for me. I haven't always had the best results, so I was thrilled with this loaf!



I'm a huge bread junkie. I could live on it. No matter how big the Atkins craze got I never even considered it for a second. Not giving up my carbs, nuh-uh no way.

So determined to try more healthy baking as well (trying to stay away from my nemesis The Cookie) I decided to go with a basic. The extremely popular NY Times "No-Knead Bread" seemed a good start. I then came across Cook Illustrated's version "Almost No-Knead Bread" with a little kneading and using beer and vinegar to add more flavor. Cook's Illustrated is another love, I highly recommend their cook books if you like to know the hows & whys of a recipe. Anyway, this came out tasty and chewy like "a real bakery" bread, success!

It's that time of year again when the stores fill with those specialty seasonal food items. Candy Corn being ubiquitous for Halloween I always have to have some. A while back I tried a candy corn and salted peanut mix and woh. It takes on a whole new flavor, almost like a Pay Day candy bar. Being my cookie obsessed self, I promptly thought "Hey this could be a cookie"!



After a few tries I had what I was looking for. I admit my first attempt was a rather spectacular failure. I had from the start been concerned with the candy corns becoming overly melted. I knew I'd want to bake them at a low temperature and I went ahead and just mixed them in the dough for the first trial batch. Oh yes, did they melt. Giant molten pools of orange-ish goo that hardened to the baking sheet and reduced the cookies into a big crumbly mess when trying to remove them, oops. However, they were still tasty cookie crumbles!

So I found the solution was to insert a couple candies into the center of each dough ball making sure they were completely covered so the dough acts as a kind of container. Then once they're removed from the oven, pressing a few candies on top so they keep that distinctive kernel shape. Success! A nice combination of salty/sweet with the candy corns making an almost nougat like middle.



Candy Corn and Peanut Cookies

• 1/2 cup butter
• 1/2 cup peanut butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1/2 teaspoon vanilla
• 1 1/4 cups sifted flour (140g)
  
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
  
• 1 cup salted peanuts
• 1/2 - 3/4 cup candy corns
  

1. Heat oven to 325°F.

2. Cream together butter, peanut butter and both sugars with an electric mixer until light and fluffy.

3. Add egg and vanilla and mix until fully incorporated.

4. In a separate bowl, mix together flour, baking soda and salt.

5. Add flour mixture to butter mixture stirring until blended. Stir in peanuts.

6. Form 1 inch balls of dough, inserting one or two candy corns into the center. Make sure dough completely covers the candy on all sides. Place on baking sheet and slightly flatten.

7. Bake 13 to 15 minutes.

8. Remove from oven and immediately press a few candy corns into the top of each cookie. Let cool several minutes (baking sheet should be cool enough to touch). Carefully transfer cookies to wire rack to cool completely.

Have a Happy Halloween!

Chocolate and peanut butter and brownies combined? Oh yeah I had to try this out immediately.



While this recipe does classify itself as a brownie, I'd say it straddles the line of bar cookie as well - which is only too fine in my book. It has a nice soft texture and is just lightly sweet so the combined chunks of chocolate PB cups don't overwhelm.

Chocolate-Stuffed Peanut Butter Brownies
via bettycrocker.com

• 1 1/3 cups packed brown sugar
• 1/4 cup butter or margarine, melted
• 1/2 cup creamy peanut butter
• 1 teaspoon vanilla
• 3 eggs
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 36 miniature chocolate-covered peanut butter cup candies, unwrapped (from 15.6-oz bag) (I used only 20 on top)
• 1/2 cup milk chocolate chips (I used semi-sweet)

1. Heat oven to 350°F (if using dark or nonstick pan, heat oven to 325°F). Grease bottom and sides of 13x9-inch pan with shortening or spray with cooking spray.

2. In large bowl, beat brown sugar, butter, peanut butter, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder, baking soda and salt.

3. Cut 12 of the candies into fourths (about 3/4 cup). Stir cut-up candies and chocolate chips into batter. Spread in pan.

4. Bake 25 to 30 minutes or until golden brown.

5. Immediately press remaining 24 candies in brownies in 4 even rows of 6 candies each. Cool completely, about 1 1/2 hours.

Sometimes you're just craving a fast cookie fix. I love baking from scratch but I also know that mixes can do a fine job on occasion. I've always loved Confetti Cake from a mix and when I saw this cookie version all thought ground down to "Must Have Now".

This is certainly the antithesis to my last posted recipe but oooh wow are they yummy. If you love a good soft sugar cookie (as I happen to do) this is your man, er cookie.



"Funfetti" (Confetti) Cookies
via pillbury.com

• 1 pkg. Funfetti® or Confetti Cake Mix
• 1/3 cup oil
• 2 eggs
• 1/2 can Funfetti® Vanilla Frosting

1. Heat oven to 375°F. In large bowl, combine cake mix, oil and eggs; stir with spoon until thoroughly moistened.

2. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With bottom of glass dipped in flour, flatten to 1/4-inch thickness.

3. Bake at 375°F. for 6 to 8 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets.

4. Spread frosting over warm cookies. Immediately sprinkle each with candy bits from frosting. Let frosting set before storing. Store in tightly covered container.

Yield: 3 dozen cookies.

It's so damn easy you feel you've gotten away with something!

Wow where did the last several weeks go? I'm such a bad blogger, I totally missed my 4th Blogiversary! In attempt to make up for it lets give away some goodies (damask print soft needle case, amongst a few other fun things); yes I think so. Nothing fancy to enter, just leave a comment (let's say by May 21st)!

Also, have a cookie - or at least a cookie recipe, the touted NY Times "Perfect Chocolate Chip Cookie".



I had been curious to try these out to compare them to my beloved Chewy Chocolate Chip Cookies. With my lovely sister coming to visit for a week I knew it was perfect timing, as we have long shared a near obsession with cookie dough. In fact we used to make batches with zero intention of it ever seeing the inside of an oven. Therefore this recipe's instructions for the dough to rest in the fridge for 24-36 hours were easier for us than perhaps some. (Although perhaps regrettable after coming home from the bar and diving into it.)

I did actually happen to have both specialty flours as well (yeay for bulk grocers) although substitution seems common with good results. Somewhat pathetically only two small batches actually make it to cookie stage and as you can see from the photo I just managed to snap this last remaining cookie before they all disappeared. So the verdict? One of the best I've had. I don't think one recipe is actually is better than the other as they both have their strengths. I think the NY cookie is more true to the original sugar cookie with chocolate chunks origin with clean and balanced flavors. I think this one would probably have wider appeal. However I really love the deep more caramelly flavor and supreme chewiness of the other recipe, as a more personal preference.  I think I will adopt the chilling and adding sea salt steps to that recipe and see myself making both in the future.

New York Times Perfect Chocolate Chip Cookies

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours' chilling

• 2 cups minus 2 tablespoons
• (8 1/2 ounces) cake flour
• 1 2/3 cups (8 1/2 ounces) bread flour
• 1 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons coarse salt
• 2 1/2 sticks (1 1/4 cups) unsalted butter
• 1 1/4 cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
• Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods. [I used an organic high cocoa% chocolate chip instead. I feel the smaller pieces make a more enjoyable dough and prefer less chocolate to cookie ratio in the final product as well.)

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The Bluebonnet Knitting Guild was kind enough to invite me back to present on Double Knitting tonight. Check out the guild if you're in the Grapevine/North Dallas area!

I always think I'm buying plenty of extra bananas for the sole purpose of letting a few go overripe for making this oh-so-yummy banana bread. However, Mr. PieKnits is far better at eating fresh fruit than I and they usually end up all gone long before the first signs of overripeness. This time however, I managed to snag two pieces of fruit and while a full loaf requires more along the lines of four, it was enough to half the recipe and instead see how many muffins I could get out of it. So Banana Nut Bread, er - Muffins!

Listed below is the amounts for a full recipe, so feel free to make it in loaf form if you prefer. I find the muffins are easy for snatching on the way out the door in the morning.

Banana Nut Bread or Muffins

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
  
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• 1/3 cup plain yogurt
  
• 2 cups mashed very overripe bananas
• 1/2 cup chopped pecans or walnuts (optional)
  

Preheat oven to 350°F. Lightly grease a 9 x 5 inch loaf pan (or muffin pan).

In a large bowl, whisk flour, baking soda, and salt.

In a separate bowl, cream together butter and brown sugar. Stir in eggs, vanilla, yogurt and mashed bananas until well blended.

Stir banana mixture into flour mixture just until moistened.

Pour batter into prepared pan. Bake until a toothpick inserted in center comes out with just a few moist crumbs attached, 60 to 65 minutes for loaf or 20 minutes for muffins. Cool bread 10 minutes in pan, then turn out of pan, and cool completely on a wire rack.

I'm a little behind but thought I'd share one of my Thanksgiving deserts- Pumpkin Spice cake with Honey Cream Cheese Frosting via Martha Stewart. I'll transcribe the recipe here even though I did end up following it to the letter.



The cake was moist but still lighter than the traditional "pumpkin bars". In an ode to the little candy corn-like pumpkins my Mom always but on top of said pumpkin bars I made little pumpkins out of marzipan and dusted them with some gold edible Pearl/Luster Dust.



Pumpkin Spice Cake With Honey Frosting
For the cake:

• 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
  
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
• 2 large eggs
• 1 1/2 cups sugar
• 1 can (15 ounces) solid-pack pumpkin puree

For the Honey Frosting:

• 1/2 cup (1 stick) unsalted butter, very soft
  
• 1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
• 1/4 cup honey

Preheat oven to 350°F. Butter a 9-inch square pan.

In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.

Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.

Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.

Spread top of cooled cake with honey frosting. Cut cake into squares to serve.

My ultimate cookie - Monster Cookies!



I have found my new favorite cookie recipe. While the previous version I made concocts a great cookie I'm more of a soft/chewy vs. crunchy type and this version is more inline with that preference. The ingredient list is very similar with the addition of a 1/2 a cup of flour helping make a difference in texture.

The biggest modification is in the assembly method. Instead of the standard creaming butter method, this version uses melted butter and everything being dumped into one bowl (another bonus for this recipe). The real key here is once everything is mixed together to let it rest for 30 minutes for the oatmeal to soak up all the buttery goodness. The first time I made these I was impatient and didn't wait as long and the dough doesn't come together as well.



After taking these to a camping trip (hey it's like trail mix in a cookie!) I received several requests for them again. Upon bringing them to a party the comment made was "Oh good, you brought the crack." I think that sums these up nicely.

Monster Cookies

• 3 large eggs
  
• 1 cup brown sugar
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon corn syrup (such as Karo)
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter, melted
  
• 1 1/2 cups peanut butter (I prefer smooth but chunky works nicely too)
• 4 1/2 cups rolled oats
• 1/2 cup all-purpose flour
  
• 3/4 cup semi-sweet chocolate chips
• 3/4 cup M&Ms

Preheat oven to 350°F.

Beat eggs, both sugars, vanilla, corn syrup, baking soda, and salt in a large mixing bowl. Next, stir in melted butter. Then add peanut butter, oats and flour and mix thoroughly. Stir in the chips and M&Ms. Let the dough rest for about 30 minutes to allow the oats to absorb the butter.

Drop by tablespoon full (or use an ice cream scoop) onto cookie sheets and flatten slightly.

Bake 10 to 12 minutes or until lightly golden on the edges. Let cool on the cookie sheet for few minutes to firm up then transfer to wire rack to cool. Devour with gusto. 

Sambar, a staple in southern India is a type of vegetable stew, almost a lentil (dal) chowder. It's eaten at any meals of the day. We like to make this tamarind and dal broth chock full of chunky vegetables. If you've ever had the typically more watered-down version at restaurant buffets the homemade version is nearly a whole other dish. Which vegetables you use can vary with taste, season and availability. We really like to make sure we have okra and drumsticks however. They infuse it with flavor and add to the thickening power. (Fun note on the drumstickes, you split them open and scrape the flesh off with your teeth similar to eating artichokes.)

 

In my desire to share this truly wondrous dish I decided to proceed with this post despite the lack of quality photos. As I've mentioned before my kitchen has poor lighting for photographs but when Mr. PieKnits offered to make up this dish I quickly agreed and grabbed the camera. (I never pass up Sambar. I could eat every day, and indeed in India I nearly did.)

So bear with the initially intimidating ingredient list (it's really not!) and the dark photos and consider making this very tasting and filling dish.

Sambar

• 1/2 cup Toor dal
• 1 1/2 cup water
• Quarter size piece of tamarind
• 2 tablespoons oil
• A handful of curry leaves (approx. 10)
• 1 tablespoon of Tiragamata spice mixture (urid dal, mustard seeds, cumin)
• 1 onion, cut into med size wedges
• 3-4 green chilies, chopped
• 4-5 small red potatoes or 1 regular baking potato, chopped
• 5-6 okra, sliced
• 10-12 (a handful) green beans, chopped
• 15 or so frozen drumstick pieces (not pictured above, oops)
  
• 2 tomatoes (Roma), chopped
• 4-5 cups water
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 2 tablespoons of Sambar masala/powder
• 2 teaspoons salt (to taste)

In a pressure cooker, cook dal and 1 1/2 cups water for 10 min. on high. Reduce to medium for another 5 minutes or so until whistle blows 3 times. Remove from heat and let steam die down before opening. Using a potato masher, mash the dal until creamy. (You may need to add a little water.)

Place tamarind piece in small bowl and cover with water. Let steep while preparing next steps.

Heat oil in a large pot and fry the curry leaves and tiragamata for 2 minutes. Add onions and fry until almost golden.

Add chilies, cook few minutes, add potatoes and cook another 5 minutes. Next add the remaining vegetables other than the tomatoes and cook for 2-3 min. Then add tomatoes and cook for an additional 5 minutes.

Discard tamarind piece and add tamarind water to the pot along with 4-5 cups of plain water, bring to boil.



Add the mashed dal. Add all spices and cook until potatoes are fork tender, approx. another 10 min. Add salt to taste.



Serve with basmati rice. Typically the rice is served along side the sambar (Never pre-mixed in like Jambalya!). But we often cheat and just fill the bottom of a bowl with rice and then poor the sambar over top. Make plenty of extra rice and you can make my rice pudding for dessert!


Uncooked vadiyam

We also fry up vadiyam, a kind of mini-papadum to eat along with it (scooping up the sambar). I'll admit sometimes these are harder to find but there are many similar varieties. We lucked out in that my MIL brought a treasure trove with her on her last visit. If making vadiyam - fry in small batches in hot oil until puffed up (approx. 30 sec- 1 min) and set aside.


Vadiyam all fried up.


Mmmmm...

Sad is the state of my kitchen lighting, oh well...

On to the recipe! Cherries and Cream Pie

With fresh cherries going on sale all over the place I nabbed some and set about looking for a recipe (don't worry Mom- I did eat some fresh fruit too). I came across this interesting version of a "pie", in quotes as it's really only loosely resembles a pie. Not sure what else you'd call it but frankly who cares right? It was damn tasty. It also sparked a PieKnits Household First. After devouring the first piece, Mr. PieKnits (notorious anti-sweet person that he is) asked if he could have a second slice!

I could transcribe the recipe but really I didn't change anything from Baking Bites version except to use the fresh cherries. So I will point you to her Cherries and Cream post.

It says serve warm or chilled but I highly recommend it fresh out of the oven, mmmm.

ETA: Oh- and if you are using fresh cherries and can get your hands on a cherry pitter I'd whole-heartedly recommend it. I had no such luck and pitted mine using a bobby pin with varying degrees of success and more than a few curse words.

Or- Belgian wheat beer inspired shortbread?

So this gardening thing, it's an ongoing experiment. My little herb garden I planted is thriving, the Cilantro being the first to take off. I had a pretty green fountain of Coriander leaves and then one day it had suddenly bolted (flowering and gone to seed) and all the leaves were gone. At first I was disappointed I didn't harvest more not realizing it did this so quickly but then realized I now had my own coriander seeds!

I harvested the seeds and thought about what I could make with them. We use the seeds and ground coriander frequently in Indian cooking but I really wanted something simple that would let my little trove of spice shine. And I wanted it to be a baked good, because I have a compulsion.

Shortbread immediately came to mind, and I've often seen it made with different herb/spice variations. Coriander seeds have a nutty aroma with citrus notes of the lemony/orange persuasion. It is often used in Belgian wheat beer along with orange (Blue Moon being a recent favorite lent additional inspiration). I dry roasted the seeds to bring out their flavor further and ground them in my mortar and pestle - woh do they pack a much more concentrated aroma punch than store bought!

Coriander Shortbread

1/4 cup powdered sugar
1/4 cup granulated sugar
1 1/4 cups cold unsalted butter
1/4 teaspoon orange extract/zest (optional)
2 1/2 cups all-purpose flour
2 teaspoons ground coriander (slightly less if using freshly ground)
1/2 teaspoon salt

Preheat oven to 275°F.

This can be made using a food processor or mixer.

For the food processor:
Process the sugars for a minute until sugars are very fine.
Add the butter, cut into 1 inch cubes and pulse until all sugar is combined. Add extract/zest if using.
In a separate bowl combine flour, coriander and salt.
Add flour mixture to butter mixture and pulse until crumbly and combined
Turn out dough and knead slightly to bring mixture together.

For an electric mixer or by hand:
Using softened butter, beat until smooth. Add sugars and beat until creamed together and light and fluffy.
Add flour in two parts mixing until holds together.

For both methods:
Divide the dough into 2 equal parts. Press each half into an ungreased 8-inch round cake or tart pan.
Use the tines of a fork to press 3/4-inch lines radiating like rays of sun all around the perimeter of the dough. Prick the rest of the dough all over with the tines of the fork.
Bake for 60-70 minutes or until pale golden (do not brown). For even baking, rotate the pans from top to bottom and front to back halfway through the baking period.
Cool in the pans, on a wire rack, for 10 minutes.
Invert the shortbread onto flat cookie sheet and slide it onto a cutting board. While still warm, use a long sharp knife to cut each 8-inch round of shortbread into 8 pie-shaped wedges.
Transfer the wedges to wire racks to cool completely.

Have a good 4th of July!

My diet use to be woefully fruit deficient before I discovered the mango. (Well who am I kidding; it's still not that great.) But, my adoration of mangoes has proved at least to be a bit of gateway fruit. Definitely one of the things I love about stopping by the Indian grocer is the many varieties of mango flavored items. So while I was in a bread baking mood and came across this recipe it was a no-brainer.

My one quibble with this recipe is given the variety of mangoes it's not really clear simply saying "1 small". How small is small? In bread recipes, where ingredient measures need to be more exacting I find it a bit frustratingly vague. I just dumped all of mine in with out measuring and it must have been a more "medium" size as the dough was on the wet side. Next time I'll add the water more slowly to check for the right consistency.

The roll of dough didn't quite fit on the baking sheet either, so I had to curve it slightly- please excuse my Scoliosis loaf. The taste however, divine. And just so you know, it was makes awesome french toast the next day.

Mango Twist Bread

4 cups all-purpose or bread flour
1 teaspoon salt
1 package instant (rapid-rise) dried yeast
1 teaspoon ground ginger
3 tablespoons brown sugar
9 teaspoons butter, cut into small pieces
1 small mango, peeled, cored, and pureed
2 tablespoons runny honey
1 cup tepid water (or less if mango is medium size)
2/3 cup golden raisins (optional)
1 egg, beaten
confectioners' (powdered) sugar, for dusting

Grease a baking sheet. Sift flour and salt into a bowl. Stir in yeast, ground ginger and brown sugar. Rub in butter with fingers.

Stir in the mango puree, honey, and most of the water adding enough to mix and form into dough.

Place the dough on a lightly floured surface and knead for about 5 min until smooth (or you can use an electric mixer fitted with a dough hook). Place dough in a greased bowl, cover and let rise in a warm place until doubled in size (about 1 hour).

Knead in raisins if using and shape dough into two sausage shapes, each 10” long. Twist the two sausage pieces together and pinch the ends to seal. Place dough on a baking sheet, cover and put in a warm place for another 40 minutes.

Brush the loaf with the egg and bake in a preheated over at 425 degrees F, for 30 minutes until golden brown. Let cool on a wire rack. Dust with powdered sugar before serving.

I am having so much fun reading all your interesting contest answers and questions! Keep 'em coming- the contest ends tomorrow at midnight!

In the meantime, I've been sustaining baking compulsions (that whole spring-time revitalization thing going on). Therefore another recipe - Whole Wheat Apple Muffins.

These were super yummy, a nice change of pace and kept well. The lower guilt factor compared to some of my other baking was a large bonus too. Fruit! Whole wheat! See healthy stuff! If you wanted to go even healthier you could substitute half the butter with applesauce which I think I will do next time to also boost the apple flavor. The other modification I made was the original recipe called for one Tablespoon of cinnamon. Now that stopped me in my tracks as I was making this and though I'm not a huge fan of cinnamon that still seemed like a lot. So I cut back but I still feel I could have used less. The cinnamon overpowered a bit- even Mr. Pieknits commented they seemed very "masala-y". So here I've recommended just 1 teaspoon.

Also I dusted mine with Turbinado sugar instead of regular brown sugar, because well- wee sparkly!

Recipe and all that after the cut so as not to totally bombard those here just for the knitting. :)

Finally, a real curry recipe up here! Please excuse the poor lighting (my kitchen has crap light in the evenings) but I've been wanting to share some more Indian recipes but never seem to get to them in the daytime. So the heck with it, here is what I refer to as "my mushroom curry" as it's not one of Mr. PieKnits family/regional dishes but one from a more northern India cuisine cook book. I feel less intimidated by curry's that won't be compared to "Mom's", heh.

Mushroom with Potatoes and Onions
Khumbi, Aloo Aur Pyaz
5 tablespoons oil
1 large potato, diced into 3/4 in / 2 cm pieces
4 cardamom pods
1 1/2 in / 4 cm cinnamon stick
2 bay leaves
1 large onion, finely sliced
2 cloves garlic, crushed or garlic paste
3/4 in / 2 cm fresh ginger, grated or ginger paste
1 teaspoon turmeric powder
1/2 teaspoon chili powder
1/2 teaspoon salt
A big pinch of sugar
1 1/2 teaspoons white vinegar
8 oz / 225 g / 4 cups mushrooms, quartered

Heat oil in a karahi or wok over medium-high heat. Add the potatoes (carefully! I use a lid in one hand as a splatter guard) and fry for 4-5 minutes until lightly golden. Remove the potatoes with a slotted spoon and set aside.

To the same oil add the whole cardamoms, cinnamon stick and bay leaves and let them sizzle for a few seconds.
Add the onions and fry for 2-3 minutes. You would never guess this cinnamon and onion mixture would smell so wonderful but it does, trust me.

Add the garlic and ginger (I use the ready-made paste for this because it's easy and more uniformly coats) and fry an additional 2-3 minutes or until everything is soft and golden. (Mine got a bit toasty here.)

Stir in the turmeric, chili, salt and sugar. Now get ready to stir vigorously for a moment and add the vinegar. This part is fun; it fizzes like mad and sort of "deglazes" the pan.

Add the mushrooms and potatoes to the spice mixture and mix thoroughly. All that turmeric makes the mushrooms a nice bright yellow color.

Lower the heat to medium, cover and cook for about 15 minutes until the potatoes are tender, adding a little water if you like more 'gravy'. Add more salt to taste and serve up with some basmati rice. Yum!

Now if you have ever had the misfortune to bite into a whole cardamom unexpectedly you'll understand when I say it might be worth the trouble to remove these before serving to others. Or, for your cruel amusement you can leave them in for the uninitiated, muahahaa!

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On an actual knitting related note (I know, on a knitting blog!? *shocking*). I was sent this lovely FO photo of my Liquid Silver design from Knitter's Magazine by my aunt - in Kazakhstan. Seems my family had passed around the magazine and my aunt and uncle who do church work in Kazakhstan (and Siberia) wound up with a copy and it's been making the rounds there and in Siberia with others ordering copies - so cool!

Ok, I'm so stoked - I made my own baking recipe! Now I usually tweak and change up most recipes to my taste but I've never created an entire recipe from scratch based on something in my head. Not for baking at least which requires more of a scientific exactness than regular cooking. Of course it'd be nice to tell you that all my planning created fabulous cookies on my first try, but heh- there's that reality thing. While the first attempt produced decent cookies (and vetted by Mr. PieKnits coworkers who benefited from that trail batch), it wasn't quite what I was going for. With mostly a changing up of the assembly process I got what I was looking for, a tender cleanly sweet cookie that let the delicate saffron flavor sing through.

I adore saffron. It has a aroma and flavor not quite like anything else but always leaves me trying to put my finger on what it reminds me of in a nice familiar way. As the worlds most expensive spice ($1000 a pound!) thankfully a little goes a long way. I'd recommend searching saffron out at an Indian grocer, as with most spices really, but especially this one. They come in the most charming boxes and bound up in gold string it makes you feel like you are indeed buying something precious.

The batch I made did not include any mix-ins but I've listed some suggestions if you feel so inclined to add them.

Saffron Cookies

2 tablespoons milk, slightly warmed
Scant 1/4 teaspoon (a pinch) saffron strands, slightly crushed
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (1 stick), softened
1 cup granulated sugar
1/4 cup brown sugar, packed
1/2 teaspoon vanilla extract
1 egg, slightly beaten
1 cup white chocolate chips or slivered almonds or chopped cashews (optional)

In a little bowl warm the milk and add the saffron strands, slightly crushing them. Set aside and let steep, the longer the better. This can be done several hours before-hand. The saffron will turn the milk a lovely sunny yellow like this.

Preheat oven to 350 degrees F.

Sift or whisk flour, baking soda and salt together; set aside.

Beat butter until softened. Slowly add sugars and beat well until mixture slightly increases in volume.

In a small bowl mix together saffron mixture, egg and vanilla. Add egg mixture to butter mixture and beat, scraping down bowl as needed.

Add flour mixture to butter mixture gradually, stirring until flour is incorporated. Stir in optional mix-ins if using. Chill for at least an hour to overnight (or be lazy and stick in the freezer for 15 min. like me).

Drop by mounded tablespoonfuls onto baking sheet and bake 12-14 minutes. Let rest on baking sheet for a couple of minutes then transfer to wire racks to cool. Makes 2 dozen.

Raise cookie to your nose, and inhale deeply, awww....
And a thank you to Mr. PieKnits who put up with my incessant batch testing. ;)

If anyone decides to make these I'd love to hear how they turned out for you!

I have been meaning to post about this book for ages. Because it is made of awesome.

The Knitter's Book of Yarn: The Ultimate Guide to Choosing, Using, and Enjoying Yarn by Clara Parkes

Let me say I'm rather picky when it comes to knitting books. I have my favorite classics and most new releases I feel I already have covered. This not to say I don't always have my eye out though. So when I first heard some things about this book I thought cool, I'll have to check that out.
Then I was fortunate enough to make it to Yarn School and there got to meet Adrian Bizilia who showed some pieces that would be in the new Book of Yarn as patterns. I thought wow with patterns too! I really need to check this book out.
I got it, and I'll tell you- in this book is everything I wanted to learn with starting to spin.

What fibers are used and how the yarn is actually formed all play a major role in the resulting knitted fabric. Understanding how these elements all work together has been really integral in design work and at the least for yarn substitution. Oh if we'd all had more knowledge in that area when we began knitting. I'm pretty sure it's safe to say everyone has had at least one project fall flat due to improper yarn choice.

This book is so wonderfully put together, taking you from fiber, to yarn to sample patterns illustrating everything covered. As an instructional/graphic designer in the day job, the layout of this book just makes me happy. It's what I would dream of having if I ever get a book together.

---

And now, some more food pørn

Texas Sheet Cake

Holy crap was this good. I used this recipe and will simply direct you to the awesome blog, for there's no way I could do it better. Only variation I did was to use a 13"x9" pan (since mine has a lid and thus more mobile as I was bringing it to a party). I added a few minutes to the cooking time and cut the icing down by half and it was the perfect amount.

A little themed something for today- Mint Brownies!

For me, I'd have to say the chocolate-mint combo trumps even the peanut butter-chocolate one. This probably has something to due with my thing for deep dark chocolate, as mint is the perfect foil. A rich fudgy brownie fulfills this role nicely.
This recipe uses a neat trick of cooling the brownies in a water bath when done in the oven. Easy to do and it really improves the texture throughout. I also like to add a pinch of instant coffee granules, not enough to make it coffee flavored but I find just a little brings out the cocoa flavor even more. (If you're really going for it, I also sub a bit of cocoa powder for flour.)

New Classic Brownies
(from Cookies and Brownies)
8 tbsp unsalted butter (1/2 cup)
4 oz unsweetened chocolate
1 1/4 cups sugar
1 tsp vanilla extract
1/4 tsp salt
2 eggs
1/2 cup all purpose flour
pinch of instant coffee granules (optional)

Preheat the oven to 400F and line and 8-inch square metal baking pan with foil.
In the microwave or on top of a double boiler, melt the butter and the chocolate together, stirring often until smooth. Stir in sugar, vanilla and salt. Add eggs one at a time, and instant coffee if using, stirring in each addition. Work in flour. Stir until very smooth, about 1 minute.
Scrape batter into prepared pan and bake at 400F for 20 minutes.
Meanwhile, prepare a water bath. Fill a large roasting pan with water and ice about 1 inch deep.
When the brownies are done - and they will look a bit dry on top - take them immediately from the oven and place in the water bath. Add more ice to the water if necessary. Allow to cool completely in the bath before removing the pan and cutting the brownies.

Mint Icing
2 tbsp softened butter
1 cup confectioners' (powdered) sugar
1 tbsp cream or milk
1/2 tsp peppermint extract
few drops green food coloring

Cream together all ingredients until smooth. Spread over cooled brownies and refrigerate while you make the chocolate glaze.

Chocolate Glaze
1 oz semi sweet chocolate (or mint chocolate chips)
1 tbsp butter

In the microwave, melt together chocolate and butter in a small bowl stirring every 30 seconds until smooth. Drizzle over chilled iced brownies.

Store in an airtight container for up to 3 days.

Happy St. Patrick's Day!

See more entries on recipes here.

In celebration of National Pie Day check out the PieKnits Cherry Pie or Lattice Blueberry Pie free patterns!

Or if you prefer the edible kinda - a recipe...

Fav. Apple Pie

Crust:

• 2 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 3/4 cup butter, cut into 1 inch cubes and chilled
• 1/4 cup shortening, chilled
• 6-8 tablespoons ice water

Mix dry ingredients in large bowl.
Cut in butter and shortening with your finger tips (or use a food processor- love mine, it's so easy!) until mixture is coarse and no more large chunks remain.
Add just enough water to bind and using the palms of your hands press dough into a ball.
Wrap dough in plastic and refrigerate for at least one hour and up to two days.

Filling:

• 6 cups apples, peeled, cored and sliced
• 1/2 cup sugar (can use white or brown)
• 1 1/2 tablespoon flour
• 1/2 teaspoon cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon salt
• 2 tablespoons butter (reserve for assembly)

Combine apples, sugar, flour, spices and salt together in large mixing bowl. Set aside until dough is rolled out.
Cut refrigerated dough in half. Using your palms, press each half of the dough into a disk. On a lightly floured surface, roll each disk into a large circle. Turn it frequently and use lots of flour as you roll. Keep rolling until the dough will fill the pie dish. Gently ease the bottom crust into pie plate. Spoon filling into pie dish.
Dot filling with reserved butter.
Lay top crust on top of filling and pinch edges to seal, lightly crimping them if desired. Cut steam vents in top crust.

Bake at 425°F for 10 minutes. Turn oven down to 375°F and bake for 1 hour, or until juices start to seep from pie.
Let pie cool for at least 1 1/2 hours before cutting to allow juices to thicken.

And 200th post, woo!

Here's our little front entry way this year. I totally copied a Martha Stewart idea and shredded black garbage bags for around the door. Easy, cheap and fast DIY decorations- the best! They blow really nicely in the wind. Coincidently the drawstring that was cut off the bag is bright orange, so I fashioned a door knob bow out of it too.

Our "Trick". Mr. PieKnits was determined to wear his new Mohawk hat so he's a vampire movie punk cannon fodder/victim.

Now for the "Treat"
Cheesecake! As is obvious, this is from Mr. PieKnits B-day. He really isn't a sugar person but cheesecake is the one thing he's discovered that he gets excited for. He also claims mine is the best so he got a homemade one. :)

Rich and Creamy Cheesecake (from The Best Recipe)

• 1 tablespon unsalted butter, melted
• 3 tablespoons graham cracker crumbs
• 2 lbs cream cheese
• 1 1/4 cups sugar
• 4 large eggs, room temp
• 1 teaspoon minced lemmon zest
• 2 teaspoons vanilla
• 1/4 cup sour cream
• 1/4 cup heavy cream

Adjust oven rack to middle position and preheat to 325 degrees. Line bottom of 9-inch springform pan with foil, then pull foil around side of pan. Brush bottom and sides with butter and sprinkle crumbs over bottom. Tilt pan in all directions to coat evenly with crumbs. Cover pan botttom and along sides with heavy-duty foil and set in large roasting pan. Bring kettle of water to boil for water bath.

Meanwhile, beat cream cheese in bowl of electric mixer until smooth. Gradually add sugar and beat on medium speed until sugar dissolves, about 3 minutes. Add eggs, on at a time, beating until just incorporated and scraping down after each addition. Add zest and vanilla and beat until just incorporated. Stir in sour cream and cream.

Pour batter into prepared pan. Set roasting pan on oven rack and pour in enouch boiling water to come about halfway up side of springform pan. Bake until perimeter of cake is set but center jiggles like Jell-O when pan is tapped, 55-60 munites. Turn off heat and leave oven door ajar for 1 hour longer. Remove pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate until chilled, at least 4 hours.

See all recipes here.

A classic comfort snack.
This couldn't be truer in our home growing up. I can't count how many times my sister and I would pull out the always-on-hand staples for this to whip up a batch. These are so ridiculously easy to make and even more satisfying to eat. On the last trip home I has thoroughly bemused to see the ingredients still stocked in warehouse-sized quantity for my notoriously finicky-eater sister (hey- its protein right?).

Peanut Butter Balls
I've given this recipe not in exact measurements but in relative quantities for I think it ruins the spontaneity of whipping up a batch when having to mess with measures. Besides, slopping peanut butter and honey into measuring cups, then attempting to scoop it out and then clean them? Far more trouble than it's worth. So my low-tech method is eye-balling it in the bowl and this works just as tasty.

• 1 part creamy peanut butter
• 1 part non-fat dry milk
• 1/2 part honey
• sugar for rolling

Scoop peanut butter and pour dry milk into mixing bowl. Drizzle desired amount of honey in and mix. I totally endorse taste-testing to make sure you get it just how you like it. To make rolling easier, you can place the bowl in the fridge or freezer for a few minutes.

Pour sugar into a small bowl for rolling the pb balls in. Pinch off about 1 teaspoon's worth of mixture and roll into ball in the palms of your hands. Drop into sugar and roll to coat. Place on a plate or waxed paper and put finished pieces in the fridge to chill for approx. 20 minutes.

Other options I've seen for rolling are crushed cornflakes, chopped walnuts, peanuts or pecans, powdered sugar, shredded coconut, or cocoa powder. I've never tried these though as I can't imagine using anything other than the classic granulated sugar. :) I have however, tried adding some Nutella (did you really need to ask?) but this makes the texture too soft and sticky to roll successfully. Of course, that doesn't mean it doesn't taste damn fine with a spoon.

Here's something a little different for a pieKnits recipe- a deviation from my usual baking. The result of a surplus of leftover rice and a craving to play with some Indian ingredients (and the mortar & pestle, weee). After discovering the excess rice, Rice pudding is what immediately came to mind or the more common Indian version Kheer (which is actually where the English rice pudding came from). After some searching I came across this southern Telugu variation from my Mr. PieKnits home state. I've modified it for taste and to fit with what I had, such as the previously cooked rice. So when you end up with way more rice than you intended for a meal, don't throw it out- it can make this rich creamy dessert.



Usually this recipe calls for cooking rice in milk and water. Since mine was already cooked the previous day I only needed to reconstitute it in straight milk. Whole milk is really desirable here but we only had 2% so to add more thickening power and milk flavor I sprinkled in some evaporated dry milk we had on hand as well. I've added in parenthesis substitutes for some of the Indian ingredients but I really have to say go to an Indian store and try some (especially the Jaggery)! Actually I'd recommend anyone, making this recipe or not, to check out an Indian grocer if you are fortunate enough to have one near by. They are charming and a feast for the eyes; simply peruse the aisles crammed with a great assortment of items. You will find something intriguing, I promise.

Bellam Paramannam

• 2 cups cooked rice (mine was leftover Basmati)
• 1 ½ cups milk (preferably at least 2%, whole is best)
• 2-3 tablespoons evaporated dry milk (optional)
• 1 cup jaggery (or sub 3/4 cup brown sugar)
• 3/4 cup water
• ½ cup cashews
• ½ cup golden raisins
• 2-3 tablespoons ghee (clarified butter or regular butter)
• 4 cardamom pods - seeds powdered (or 1/2 teaspoon pre-ground cardamom )

Reconstitue the cooked rice in the milk by stirring constantly over medium-low heat until mushy tender. Stir in evaporated dry milk if desired.

In another saucepan, disolve the jaggery (or brown sugar) in the water and simmer to form a simple syrup.

Add rice to jaggery syrup. Mix and cook on medium-low heat.

Meanwhile, in a small skillet, heat ghee over medium heat. First fry cashews and then golden raisins to light gold color and the raisines should puff up. Add the ghee, fried cashews and golden raisins to the rice-jaggery mixture.

Simmer on medium-low heat stirring occassionaly, until it thickens and comes together.

Right before removing from heat, stir in cardamom powder and mix thoroughly. Serve warm or cold.

Look, it's not a baked good! But don't worry- it still has plenty of tasty calories.
I whipped this together last week to take along to a free outdoor movie in the park thing. I swear it tastes even better when eaten outside sitting on a blanket. :)

Seven Layer Bean Dip

• 1 can refried beans (I used black bean vegetarian)
• 1/2 cup salsa
• 1/4 cup sour cream
• 2-3 medium ripe avocados, mashed
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup mayonnaise
• 1 cup sour cream
• 1/2-1 package taco seasoning mix
• 2 medium tomatoes, chopped
• 1 bunch green onions, chopped
• 1 (3 ounce) can black olives (sliced or chopped)
• 1 (8 ounce) package shredded cheddar (or Mexican style) cheese

I dislike washing a bunch of bowls. So I just mix one layer in a mixing bowl then spread it in the serving dish, rinse the bowl and repeat. (Note: the picture above is of a halved version of this recipe)

Mix refried beans, salsa and 1/4 cup sour cream. Spread as bottom layer in serving dish.
Mix avocados, lemon juice, salt and pepper and layer in dish.
Mix mayonnaise, sour cream, and taco seasoning mix and layer in dish.
Sprinkle with most of the tomatoes, onions then olives reserving some for top garnish.
Sprinkle cheese on top.
Garnish with remaining tomatoes, onions and olives.
If time allows, cover and chill for a few hours in the refrigerator to let the flavors meld.

Serve with tortilla chips and preferably a bucket of Corona.

I know it's still technically spring, but here in Texas we're already stepping into summer. I thought a little warm-weather treat was in order.

Strawberry Shortcakes (from Everyday Food)

• 1 1/2 pounds (about 6 cups) fresh strawberries
• 1/4 cup + 1/3 cup + 1 tablespoon sugar
• 2 1/2 cups all-purpose flour, plus more for dusting
• 1/2 cup cold (1 stick) unsalted butter, cut into small pieces
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup milk
• *Whipped cream

Make the sweetened strawberries: Hull and quarter strawberries; toss in a medium bowl with 1/4 cup sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 1 day, covered and refrigerated).

Preheat oven to 425°F. Now is a good time to toss a bowl and beaters into the refrigerator to chill if making your own whipped cream.

In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.

Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle. This dough is quite easy to work with.

Dust a large knife with flour; cut dough into eight squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. (Mine took a little less time, but I think my oven may run hot.) To serve, split biscuits with a serrated knife; layer with berries and whipped cream.

*Whipped Cream: In a large mixing bowl (preferably chilled) whisk 1 cup heavy cream until it begins to thicken and hold shape (soft peaks- about 2-4 minutes). Sprinkle with 2 tablespoons sugar and whisk until soft peaks return, 2-3 minutes.

Sit outside and eat.

For your Friday, another of my er, DIET* recipes.
This cookie was one of those anomaly school foods that were actually spectacular. Do you have a missed food that your cafeteria managed to get just right? (My college had a cinnamon roll that I have yet to find its equal- and I don't even typically like cinnamon.) I use to eat these nearly every day- I know, healthy! But they are oh so addicting.

Monster Cookies

• 1 cup brown sugar
• 1 cup sugar
• 1/2 cup butter or margarine, softened
• 3 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon light syrup (such as Karo or pancake)
• 1 1/2 cups peanut butter
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 1/2 cups quick cooking oatmeal
• 1 cup semi-sweet chocolate chips
• 6 ounces M&Ms

Preheat oven to 350°F.

Cream butter and sugars in large bowl. Beat in eggs and vanilla, then peanut butter and syrup until well blended. Stir together baking soda, salt and oatmeal; beat into peanut butter mixture. If you like, you can put the bowl in the fridge/freezer for a few minutes to make the dough easier to handle (it will be sticky!)

Drop by teaspoon full (or use an ice cream scoop) onto ungreased cookie sheets and flatten slightly.

Bake 10 to 12 minutes or until lightly golden on the edges. Let cool on the cookie sheet for few minutes to firm up then transfer to wire rack.



*DIET- Damn I Eat Three...

An oldie but goodie



I love this cookie. Great combination of chocolate and peanut butter but I really recommend getting the chocolate stars instead of the more common Hershey’s Kisses. These are softer and smaller and much easier to get both chocolate and cookie in one bite. The kisses always seem so tall and hard and end up falling off when trying to eat them. This batch was packed up and shipped off to Iowa for my sister- hope you had a Happy B-day Jessica!

Peanut Butter Blossoms

• 1/2 cup shortening
• 3/4 cup creamy peanut butter
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• Granulated sugar
• 48 chocolate stars

Preheat oven to 375°F.
Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate star into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

And a little recent thrifty find.



I've managed to amass a decent collection of embroidery thread and cross stitch supplies from thrift stores. It's more common around here than knitting supplies it seems. I had enough that I just spread out my large bag of thread for Mr. Pieknits to choose his color for the Knucks embroidery. This recent bundle just goes to show the never-ending ingenuity of crafters though. Hole punched plastic bags and cut out binder covers are held together with O-rings to make a great organized holder. I think I'll have to get some more of those little bobbins and wind up the rest of my thread stash to add to this. It's even already sorted by color- thank you clever crafter.
Next I am so making this Subversive cross stitch complete with (also thrifted) gaudy gold frame and plopping it down on the desk at work.

Yep, it's quite a mouthful. Heh, mouthful... get it? Ok, so I'm 12.



Totally ganked from bakingsheet.blogspot.com
The aforementioned food blog is on of my baking favorites. Recently she's had some interesting posts on using nut butters to add extra chewieness (a word?) to cookies and brownies and I had to try this one. Chocolate and peanut butter, I mean you can't go wrong. Except once I started mixing these up I noticed I was a little short on chocolate chips and peanut butter. Then I thought of the ever popular Nutella and realized- Hey, that's a nut butter (hazelnut) and it adds more chocolate content. Perfect! So I just filled the 1/2 cup measuring cup with what PB I had left then topped it off with Nutella. I'd say the result was successful. (As in I'm trying to convince myself to take the rest to work so I don't eat the entire pan myself.)

PB & Chocolate Brownies

• 1/4 cup butter, softened
• 1/2 cup creamy peanut butter (or part Nutella too if you like)
• 1 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup all purpose flour
• 1/3 cup cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chocolate chips (I used dark chocolate although semi-sweet would work too)

Preheat oven to 350F and line a 9x9" square pan with aluminum foil. Lightly grease the foil with cooking spray.
In a large bowl, cream together butter and peanut butter (and Nutella if using) until smooth, then beat in sugar until light and fluffy. Add in eggs one at a time, then the vanilla mixing until well combined.
In a small bowl, sift together cocoa, flour, salt and baking powder. Stir in to peanut butter mixture, stopping when just combined. Fold in chocolate chips and scrape batter into pan, spreading into an even layer.
Bake for 26-29 minutes, until set. Edges should feel slightly firm and the center should not look wet or jiggly.
Cool on a wire rack and lift brownies out with the foil when ready to slice.
Makes 16 brownies.

I figured it was about time I added a real pie to the Recipes category. This pie graced our Thanksgiving table as a twist on the traditional pecan pie. It's one of a few actual "family recipes" I have. It is my Grandmother's, and my Mom told me she received it on a handwritten card before her wedding when she e-mailed the recipe to me shortly before my own wedding.

This crustless pie is not like your typical pecan pie, more of a softened macaroon and oh so good. Even the Boy who does not care for sweets loves this and had two pieces (a first for any dessert I believe). As with any recipe calling for nuts, it benefits greatly by toasting them first. Simple instructions for that are also given below.

Grandma's Completely Different Crunchy Pecan Pie

• 3 egg whites, large


• 1/2 teaspoon baking powder


• 1 cup granulated sugar


• 12 squares graham crackers, finely ground


• 1 cup toasted pecans*, chopped fine


• 1 teaspoon vanilla


• Whipped Cream (below)

Preheat oven to 350°F. Beat egg whites until very fluffy. Mix in baking powder. Very slowly add sugar while mixer beats (will become thick and heavy).

With rubber spatula, fold in cracker crumbs (you can roller crackers in a plastic bag to make fine crumbs and reserve a little for garnish). Fold in nuts and vanilla.

Pour into greased 8" or 9" round pie pan and bake for 30 minutes. Do not under-bake, will puff up and then settle and crack. (photo of baked pie here) Place a clean bowl and mixer beaters in freezer to chill for Whipped Cream.

Cool completely then the night before or early morning, seal to edge with Whipped Cream. Decorate with fine graham cracker crumbs. This is even better the longer it sits with the whipped cream on it to soften it all the way through. Enjoy!

Whipped Cream
Add 1 cup (1/2 pint) heavy cream, chilled, 1 tablespoon granulated sugar, and 1 teaspoon vanilla extract to chilled bowl. Beat on low speed until small bubbles form, about 30 seconds. Increase speed to medium and continue beating until beaters leave a trails, about 30 seconds. Increase speed to high and continue beating until cream is smooth, thick, and nearly doubled in volume, about 20-30 seconds.

*Toasting Pecans
Preheat oven to 300°F. Spread pecans evenly on a baking sheet and bake 10 to 15 minutes, stirring often, until pecans are fragrant and lightly browned. Undercook slightly as pecans will continue to cook after they are removed from oven. Cool completely.

So. so. yummy. And with the "frosting" baked right in you won't even need a Cup-A-Cake carrier (although they're a darn clever invention). I used Nutella for the topping but I have seen several variations on this popular food blogger recipe. This is my kind of Eye Candy Friday.

Self Frosting Cupcakes

• 10 tablespoons butter, softened
• 3/4 cup white sugar
• 3 eggs
• 1/2 teaspoon vanilla
• 1 3/4 cups sifted all-purpose flour
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• Nutella, approx. 1/3 cup

Preheat oven to 325F. Line 12 muffin tins with paper liners.
Cream together butter and sugar until light, about 2 minutes. Add in eggs on at a time, until fully incorporated. The batter may not look smooth, this is fine. Add vanilla.
Stir in flour, salt, and baking powder until batter is smooth and all flour is blended.
Using an ice cream scoop, fill each muffin liner with batter. Cups should be 3/4 full if you're not using a scoop. Top each cake with 1 1/2 tsp Nutella. Swirl Nutella in with a toothpick, folding a little batter up and over the Nutella as well.
Bake for 20 minutes. Remove to wire rack and allow to cool. Makes 12.

A little weekend breakfast baking

I picked up the 1968 cookbook this recipe is from at a used book sale. Titled The Uncommon Cook Book, I was sufficiently intrigued to shell out the whole 80¢ for it. The few drops of almond extract I added to this give a subtle fragrant sweetness but this is completely optional.

No Scuffle Scones (with my mods)

• 1 cup flour


• 1/4 teaspoon salt


• 1 1/2 teaspoons baking powder


• 2 tablespoons sugar


• 1/4 cup butter (scant)


• 1 egg (reserve a little of the egg white for the topping)


• 3 tablespoons milk


• 1 teaspoon vanilla


• few drops almond extract (optional)


• granulated sugar

Sift dry ingredients together and place in a bowl. Cut in the butter, then add egg, milk, vanilla, and almond extract and stir just until combined. I did this in my food processor. I <3 my food processor. Turn out on a floured surface and knead gently for a few seconds, then pat out 1/2 inch thick into a circle. Cut in 8 wedges, brush with a little egg white and sprinkle with sugar. Bake at 425° F (after placing them on greased baking sheet) for about 12 to 15 minutes. Serve hot with butter and jam. I also like mine with some honey.

To prepare a head of time: These can be prepared in advance and kept refrigerated until time to bake. Remove from refrigerator, and then proceed as above.

Bleached shoes
Thanks for all the great advice and nice comments on the shoes! I'm going to pick up some RIT dye and fabric paint and do a little experimenting to see what works best. Also planning to buy another pair to do in gold/silver accents too. :)

Along with the scones and other assorted baking I whipped up a little doggie B-day cake. Yep, Aejaz turned 1 today so he got a special treat. I'll leave you with the puppy version of "1st birthday photo with icing on face."

First off thanks to everyone for the Blogiversary wishes!

So as we all know, with the start of May brings Project Spectrum Green. I did have a bit of "When the hell did it get to be May already?" going on here as I still have March and April items that are started but not completed. However, green - green we can do! I'm a sucker for a good green and currently have three projects in the works. So maybe I can finally get some stuff finished up this month.

To inaugurate Project Spectrum May (and get your Cinco de Mayo party going) we have a green recipe.

Guacamole!

The stuff you need:

• 1 large avocado (Note: ripe avocados vary in color but should give slightly when squeezed)


• 2 Tbs. sour cream


• 1 tsp. salsa


• 1 garlic clove, pressed


• 1 Tbs. sweet onions, finely diced


• 1 tsp. cilantro or parsley (optional)


• 3 Tbs. tomatoes, finely diced


• 2 tsp. black olives, minced


• 1 tsp. fresh lemon juice or lime juice


• salt, use less if you'll refrigerate (you shouldn't need much)

What to do with it:
Cut the avocado around the pit into halves and remove pit. With a spoon, mash 3/4 of the flesh and chop the remaining 1/4 coarsely. This is easily accomplished in the avocado shell itself before scooping it out.
Mix mashed and chopped avocado with the rest of the ingredients.
Serve immediately, or cover with plastic wrap pressing wrap firmly to surface of guacamole (or it will turn brownish) and refrigerate up to 4 hours before serving. Serves 2.

In other news

I've just joined the highly amusing The Amazing Lace Knitalong. Me and my "teammate", the Peacock Feathers Shawl will be competing.
Go check it out for the Hosts have explained the concept far better than I could. Seeing as I've started on a serious lace kick and the hubby and I have just booked a Caribbean cruise for our 1 year anniversary this June (woot!) it seemed like just the perfect thing.
The lace choker is aaalmost finished and so I'm looking forward to casting on for the shawl. If I get ambitious I'd like to start the lace scarf design in the new cashmere and I've decided what the rest of the huge cone of purple lace weight will be - the new Paisley Long Shawl. This one is rated as "Experienced lace" so we'll see, but I do like to wrestle with my knitting.

There is also a yummy recipe at the bottom- think of it as motivation...

My 1 year blogiverary is here! I know everyone says this but I really can't believe it's been a year. I think it's kinda funny that a blog is what let me to discover knitting in the first place.
I was just bored and browsing through some random blogs one day and happened upon a post by a girl bitching about her ex-boyfriend (on a blog? really!?). She was pissed off that he had taken her Stitch n' Bitch book upon moving out just to irritate her. It was the one book she really wanted apparently. Well with a book review like that how can one not be intrigued? I mean seriously.
At the time I was in the middle of planning our wedding(s) and my head felt constantly full of all these wedding related details. I wished I could just empty it once in awhile and when I saw these knitting books I just knew- I Want To Do This! Lucky for me I had a bookstore gift card and picked myself up a copy of Stitch n' Bitch, some Red Heart and Susan Bates needles at Wal-mart and quickly discovered the world of knitting blogs. (Hey- we were saving for a wedding- cheap entertainment is totally what I was about.)
So being a web geek myself it wasn't long until I signed myself up for my own blog. Now with the wedding over I've been able to more actively knit and blog in the last 6 months. The community on here just continues to inspire, humor and challenge me like nothing else has before. I'm really looking forward to the upcoming year! Unfortunately, I had planned for a couple of things to be launched today in celebration but alas, it was not meant to be. There will be some new stuff happening around here soon however.

While were on blog meta, is anyone else amused that blogger tries to change "blogging" to "flogging" in spellcheck? Just me? ehm- ok.

Now if you've actually gotten this far- dessert!

Salted Nut Roll Bars


This was my favorite item I used to get at a little bakery in a historic section of my hometown. I searched the internet high and low along with some experimenting to come up with a recipe to match my memories. These little bites o' heaven have a buttery, crumbly crust layered with marshmallows and topped with a sweet and salty crunchy top. It's the perfect combination in my mind anyway. I brought these to the Dallas Hand Knitters Guild meeting last night so by popular request, here's the recipe!

Crust:
Modern Day Women Version:
1 pkg. yellow cake mix
1/3 c. softened butter
1 egg

or

Domestic Superstar Version (from scratch)
1 1/2 c. flour
2/3 c. brown sugar
1.2 tsp. salt
1/4 tsp. baking soda
1/2 c. softened butter
1 tsp. vanilla
2 egg yolks

Topping:
3 c. miniature marshmallows
2/3 c. white corn syrup
1/4 c. butter
1 (12 oz.) pkg. peanut butter chips
2 tsp. vanilla
2 c. Rice Krispies
2 c. salted peanuts

Preheat oven to 350° F. Combine all crust ingredientss of your version choice, mixture will be crumbly. Press into a 9" x 13" pan and bake for 10-15 min.
Immediately sprinkle with marshmallows and return to oven for 1-2 minutes until the marshmallows begin to puff. Remove from oven and cool.
In large pan, heat corn syrup, butter, peanut butter chips and vanilla until smooth. Remove from heat and stir in the peanuts and Rice Krispies. Spread over the marshmallows. Cover and chill, or start eating from the pan - your choice.

The wrist warmers I've been knitting along with the Norwegian KAL are completed! Alas, no pictures as I have submitted them for publication and final photos aren't allowed. I have yet to hear back on their acceptance, but if they aren't chosen the pattern will be posted here. ETA (again): They were accepted! Look for the pattern in the upcoming May April issue of MagKnits!
So, in keeping with the spirit of Scandinavia I whipped up these Scandinavian Almond Bars instead!


I found this excellent recipe in an old cookbook I picked up at the thrift store. It stated the editor's Norwegian grandmother had handed it down. For quality assurance this recipe has been taste tested, uh, extensively. I'm happy to say it passed with flying colors producing a tender, fragrant and perfectly sweet cookie. As a plus, the non-sticky dough was very easy to handle and roll out.

Scandinavian Almond Bars

• 1 3/4 cups all-purpose flour


• 2 tsp baking powder


• 1/4 tsp salt


• 1/2 cup butter or margarine, at room temperature is easiest


• 1 cup sugar


• 1 egg


• 1/2 tsp almond extract


• Milk


• 1/2 cup sliced almonds, coarsely chopped


• Almond Icing (below)

Preheat oven to 325°F. Stir together flour, baking powder, and salt. In a large mixer bowl beat butter or margarine till softened. Add sugar and beat till fluffy. Add egg and almond extract and beat well. Add flour mixture and beat till well mixed.

Divide dough into fourths. Form each into a 12-inch roll. Place two rolls 4 to 5 inches apart on an ungreased cookie sheet. Flatten till 3 inches wide. Repeat with remaining rolls.

Brush flattened rolls with milk and sprinkle with almonds. Bake at 325°F for 12-14 minutes or until edges are lightly browned. While cookies are still warm, cut them crosswise at a diagonal into 1-inch strips with a sharp knife. Cool on wire rack. Drizzle with Almond Icing. Enjoy!
Makes 48.

Almond Icing
Stir together 1 cup sifted powdered sugar, 1/4 teaspoon almond extract, and enough milk (3 to 4 teaspoons) to make icing of drizzling consistency.

I am nowhere near the realm of some of the fantastic food bloggers out there, but I do love a soft cookie more than is probably wise. The perfect chocolate chip cookie seems like a quest for many a person, and for each it varies some. For me, it's a soft, chewy cookie that's thick but not underbaked with a rich flavor. I have found my Holy Grail, and thus felt I should share.
If you are at all interested in the how's and why's of cooking/baking I really recommend the Best Recipe. I call it my cookbook to teach you how to not need a cookbook.


Bestest Chewy Chocolate Chip Cookies
(from the Best Recipe)

• 2 cups plus 2 Tbsp all-purpose flour


• 1/2 tsp baking soda


• 1/2 tsp salt


• 3/4 cup butter (12 Tbsp), melted and cooled until just warm


• 1 cup brown sugar


• 1/2 cup white sugar


• 1 egg


• 1 egg yolk


• 2 tsp vanilla extract


• 1 1/4 cups chocolate chips (I used Ghirardelli 60% Cocoa Bittersweet Chocolate Baking Bar cut into chunks)

Preheat oven to 325F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, whisk together butter and sugars. Beat in the egg, egg yolk and vanilla. Stir in flour mixture, followed by chocolate chips.
Drop by (scant) 1/4 cups onto the baking sheet.
Bake at 325F for 15-17 minutes, until just turning light brown all over. The edges should only be very slightly more brown, if at all, from the rest of the cookie. If using 2 sheets at once, rotate from top to bottom shelves half way through baking time. Allow cookies to cool before removing them from the baking sheet.
Makes 18-24 large cookies

These will actually keep soft for several days, if they last that long.