February

My February, in mobile phone pictures...

February 2.  Dad and Mom took me to Panera for lunch.  I have the best parents, not because they take me to lunch, but because they raised me well, and they call, and talk, and have fun with me.  I treasure our relationship!!

Then, a somewhat goofy selfie to text to Fernando, who was in some airport somewhere on a layover, waiting for his connecting flight to fly home to his sweetheart.

And then he came home!

February 4.  His-and-hers Andy's frozen custard.  Because it's amazing, and it was free, and Fernando was home.  Who cares how cold it is outside?  Not me.

February 5, Superbowl Sunday.  The only photo I took was of this maple-bacon brie, in puff pastry.  It was amazing.  I'll have to post a recipe soon, of course...

Oh, I also took this photo during the football game, of Danny with a huge blanket wrapped up on top of his head.  Goofy kid.

February 8.  Thomas spent three entire weekends repairing my Arabelle (BMW), and I felt like taking a picture once I arrived at work today.

February 11.  Free tickets to the Chicago Auto Show!!  Again, I left my big-girl camera at home, determined to simply enjoy the day.  I got to sit in cars I'll never own, and discuss with Fernando the pros and cons of other cars I'll also never own.

The Lego Batmobile!  We probably own enough Legos to recreate this at home...

We entered the drawing to win this Slingshot.  (We didn't win it.)

Our Saturday at the Auto Show ended with a drive to Navy Pier and a meal at Bubba Gump's Shrimp Company.  Fernando and I, and Jake, Thomas, and Bryan (friend of the guys) all had a super fun day together.

February 12.  So, something else broke--our washing machine.  But, Fernando is amazing, figured out what was wrong, and provided a fix.  The washer won't shut off now if we open the lid--lost that safety feature--but it works, so no major expense there.

February 14.  Fernando was out of town for Valentine's Day, so my sister Lori and I spent the afternoon together, culminating in dessert at Le Chocolate in downtown Naperville.  Oh, my goodness!

February 16.  Thomas did some tweaking under the hood of my car.

February 17.  Another tea time with sweet Sarah, at my home this time.  I had Thomas run out to Cali Girl Cakes for some cupcakes and cookies, and Sarah showed up with sweets of her own!  Needless to say, we were stuffed, eating all afternoon, sharing tea, and talking and laughing our heads off!

February 23.  I tend to use my mobile for food pictures--and then I post them on Instagram or Facebook.  I finally made salsa verde (salsa de tomatillo) for Taco Night.  I need to make it more often; it's that awesome.

February 25.  After an incredibly warm week--of which I worked every day, of course--the weather turned c-c-cold, so here's me bundled up for a date with my hubby, home from Korea!  I ended up getting a tummy ache while we were out, so we just came home and lounged around.  So much for a special day together...

February 26.  The second Trader Joe's Dark Chocolate Commendation Bar, a two-kilo chocolate bar.  I don't know what the commendation is for, but the dark Belgian chocolate is amazing so we broke open this beauty and started enjoying it.

February 27.  On the way home from work, it happened again.  I was driving along Lake Tampier, enjoying the sunset and thinking had I had my camera with me I would've stopped and taken a few photos, when I glanced down at the dashboard and saw my temperature gauge pegged out in the red zone.  I pulled over to the only place there is to pull over in any direction--a little parking lot across from the main lake.  I popped open the hood, gave Fernando a call, called Charlie the Streaker (our towing guy, we love him!), watched three guys get in their cars/trucks and drive off without even checking on my well-being, and sat in the car and waited.

Charlie found us, even though this little parking lot isn't on the Garmin/TomTom map, and got us towed.  Fernando and I drove back to my work in the Suburban, since I forgot a package I had there, and then we drove home.

Arabelle sits in my driveway today, under Thomas' care.  Since he was laid off a while ago, he has been so helpful with my car.  I'm glad he's working on it.  The expansion tank for the radiator will be a simple fix, according to Thomas, so I'll be able to drive the car this week.

The other damage--brake issues, which we think was caused the first time the car was towed--was too expensive to get done via the dealership.  So, Thomas will work on that and hopefully he'll get things figured out and fixed.  But that's a post for March.


Back to life,
Christine

Visit my photography blog
Visit my photography website

Freshly Picked

One day, I picked a handful of strawberries.

The next day, I went out to the strawberry patch to see if I could find some more ripe, red deliciousness.  My little glass bowl overflowed.

Just a few short days later, my counter was full of strawberries to process.

First, I pick off the green tops to reveal the white part I then cut out.  I cut out the whites, rinse off the berries, dry them on a towel, then pop them into bags for the freezer.  I froze them in four-pound portions, since that's what my strawberry preserves recipe calls for.  I currently have two four-pound bags in my freezer awaiting the preserve-making process.

We picked so many berries over the weekend that we had Strawberry Shortcake Night last Sunday.  I messed up the shortcake recipe, but they turned out okay, and turned out even greater when coupled with freshly whipped cream, vanilla ice cream, and my garden-fresh strawberries.  Yum!

Back to life,
Christine

Visit my photography blog
Visit my photography website

Honey Cinnamon Butter

Yum.  Just yum.  That's all I have to say about this delicious butter.  I modified this from the original recipe and it is amazing.  A sweet young lady friend (one of my borrowed daughters) paired this with Irish soda bread, and that was a perfect combination.  I took it a step further and toasted some slices of the soda bread, and that was even more amazing.

Honey-cinnamon butter on toasted Irish soda bread.

The only downside of this recipe is that you'll have the urge to slather it on.  As in, Have a little bread with your honey-cinnamon butter!  Yeah, that happens.  Just look at this, below.  I actually ate this.  And I may have added some more butter as I was eating it.

Honey-Cinnamon Butter
Makes a little over a cup.

2 sticks butter, brought to room temperature
1/4 cup honey

2 teaspoons cinnamon (or 1 teaspoon cinnamon and 1 teaspoon pie spice!)

Using your mixer of choice--I use a hand-held mixer since this is a small batch and easily whippable--whip all ingredients together until fluffy.  Spread on bread or tortillas.  Make sure you lick the beaters.  Yeah, it's butter, but oh well.  Waste not, want not!


Back to life,
Christine

Visit my photography blog
Visit my photography website

Pucker-Up Lemon Crumb Bars

I scrolled through my dessert board on Pinterest, reading the names of desserts aloud to Jake, who was the chooser of the dessert for Easter Sunday.  No was his continuous response until this one.

Pucker-Up Lemon Crumb Bars.

I love lemony things--lemonade, lemon cheesecake, lemon in water, lemon drop martinis; then there's lemon body wash, lemon shampoo...  The smell is amazing and makes me feel clean and spring-y, and the taste of lemons--whoa.  These lemon bars fit my palate to a tee!

I modified the original recipe, adapting it to the way I like it. I cut the amount of flour and oats because I found the topping to be dry--much of it fell all over our plates when I cut and served the bars.  I also used a combination of freshly ground whole wheat pastry flour and high quality white flour, as I usually do when baking (using all whole wheat tends to result in a more dense product).

Since I didn't take any other pictures (we were all too eager to dig in!), here's the recipe.  I will be adding more pictures soon, since I'll be making this dessert tomorrow for Danny's and Dad's birthday party in a few days!

Pucker-Up Lemon Crumb Bars

2 cups old-fashioned oats
1 cup freshly ground whole wheat pastry flour
1 cup high quality white flour
1 cup packed brown sugar
1 cup cane juice crystals (or regular sugar)
1 teaspoon sea salt
2 teaspoons baking powder
2 sticks cold butter, sliced up

8 oz. cream cheese, at room temperature
3 egg yolks
1 teaspoon pure vanilla extract
1 teaspoon fresh lemon zest
2 cans sweetened condensed milk (not evaporated milk!)
1 cup freshly squeezed lemon juice (I did this!)

Preheat oven to 350 degrees. Butter/grease a 9x13 pan. Line with parchment paper, and butter the paper. This is for easier removal, but isn't necessary.

In a stand mixer, add oats, flours, brown sugar, and granulated sugar. Mix briefly until combined. Add butter and mix until crumbly. Press half of this crumb mixture into the bottom of prepared pan. Set the other half aside.

In a mixer fitted with a whisk attachment (or with a hand-held mixer in a medium/large bowl), beat cream cheese on medium/high speed until light and fluffy. Add egg yolks one at a time, beating well between each addition. Scrape sides of bowl as needed. Add vanilla and lemon zest, mix until combined.

While mixing on medium speed, slowly pour in sweetened condensed milk. Beat for three minutes. Turn mixer to low and add lemon juice. Mix until well combined, scraping sides of bowl as needed.

Pour filling into crust and top with remaining crumb mixture. Bake for 30-40 minutes, until topping is a light golden color.

Remove from oven and let pan cool to room temperature. Refrigerate until cold. Cut into bars and serve with strawberries and freshly whipped cream (my favorites!) or serve plain, since they are amazing.



Back to life,
Christine

Visit my photography blog
Visit my photography website

The Last Days of March in Photos

As March marched toward its last day (couldn't resist that), I waved goodbye to Fernando, who headed west to South Dakota, and I began a week full of activity.  It was good to be home for a solid length of time, to stay in one place, to be there, all there, as my guys came in and out and lived their lives and shared them with me.

Fernando left for South Dakota.

Right off the bat, in a raid on my freezer to figure out what to cook, I found the carcass from our Thanksgiving turkey--my mom had given it to me to throw in the freezer since we were leaving the next day for California to be with Fernando's family at his aunt's death.  The carcass came out, along with fixings for that day's meal.

Thanksgiving turkey carcass, simmering on the stove overnight.

I cut up the turkey and strained the broth, to be turned into turkey and gravy for Hawaiian haystacks (I think I'll post that recipe soon).

It has been invigorating to be in the kitchen cooking again, and I made another family favorite last week--Tortellini and Spinach Soup.

I spent a chilly, hand-numbing afternoon at the Morton Arboretum with a sweet young lady friend, walking, spotting signs of spring, stopping, taking pictures, talking.  I love that Miss S loves "going deep" in our conversations; we fall into it naturally, and even though we talk about lighthearted subjects too, we have some intense conversations--discussing, sharing opinions, being open and honest, affirming.

Soon this field will be covered with daffodils!

It snowed one afternoon.  I guess March is going out like a lion.

I tried taking a selfie to show off my new glasses.  I love my guys.

More baking ensued, with two new recipes to be blogged soon--Irish soda bread, and honey-cinnamon butter.  Comfort food, indeed!

Ice cream--eaten from the carton--was also on the end-of-March agenda; a Friday night, missing Fernando but still comfortable and at peace at home.  The carton called my name, and I answered.  There wasn't much left, anyway.

Danny made an "appointment" to get his hair cut; I hope he pays me!

Yet another new recipe, thanks to Miss S and her family--beef stroganoff.  Hoo-boy, those mushrooms!  I loved it.  Half the guys picked them out, so this will be a meal for Fernando and me; they'll have to fend for themselves the next time I make it.

Thomas took my picture on Easter Sunday, and I texted it to Fernando, who was still covering NCAA women's basketball in South Dakota.  We shared a casual Easter afternoon with Dad and Mom, minus Fernando and Jake, who had to work, plus my brother Jeff.

The end of March turned into New Recipe Month, with the addition of these lemon cheesecake crumb bars for Easter dessert.  If you love lemon half as much as I do, you'll love these.  Yeah, the recipe will come soon!

Random picture of a trip to Trader Joe's for fruit, veggies, and a few other items...

Another random picture, this time of my parents' family room as I waited for them to return so I could act as Computer Tech Girl for them.  I love knowing just enough to be able to solve computer problems for them.  It makes me feel smart.

Finally, Danny and I brought the Suburban in to the shop to see if they could fix the driver's seat.  I hadn't driven it in months, because the seat got stuck in the far back position and wouldn't move forward.  Thus, I couldn't reach the pedals, and couldn't drive it.  #shortpeopleproblems

I had to drive the BMW exclusively.  Woo-hoo!

Lo and behold, the technician removed "items" from the track of the seat, and it miraculously works again.  We elected not to have the passenger airbag serviced, since the car is so old.  We like to call that warning light in the photo the Don't drive with beachballs warning light.  It's still lit, and I think of sun, sand, and waves crashing on the shore whenever I turn on the ignition.

That's our end of March, and we now wait for warmer weather (still not happening yet--how about 50s even?) and look ahead to what God has in store for us for April.  But that's a post for tomorrow.


Back to life,
Christine

Visit my photography blog
Visit my photography website

PB Cup Delight

In the mood for chocolate and peanut butter?  Look no further.  I experimented a few times with this recipe, even though for the life of me I couldn't cut the cake in beautiful wedge-shaped slices as the original blogger did (and her photos are beautiful!).

Honestly, though, you won't want a wedge-shaped slice.  One little piece is all you'll want, possibly with a cup of black coffee.  This is a rich, decadent beast of a cake, meant to be savored in small portions.  Keep this in mind when making it, since you will be able to feed a lot of people with this triple-layer cake from heaven.  Or just maybe, you won't get tired of eating small pieces every day for a couple of weeks, while hiding the cake container from your family.

This recipe has three components:

• Three layers of flourless chocolate cake (hey, it's gluten free!)
• Peanut butter buttercream frosting
• Chocolate ganache

Once each component is prepared, you have to assemble this triple-layer monster.  After trial and error, I think I've come up with a successful assembly method.  The first time I made this, I had to deal with trying to spread the buttercream frosting over soft ganache--yeah, that was a mess.  So make sure you read the assembly instructions before you just dive in, and consider these words your fair warning.  :)

One small piece of decadent chocolatey heaven.

Peanut Butter Cup Delight
Serves 30, if you cut really small pieces.  Or hey, just overindulge--I'm not your judge.

The Cake
1 cup (two sticks) butter
1 1/2 cups semi-sweet chocolate chips (or chopped from a bar)
6 eggs
1 cup cane juice crystals (or sugar)
1 tablespoon vanilla
3/4 cup cocoa powder (I use Dutch process)

Preheat oven to 350F.  Grease three eight-inch cake pans and line with parchment paper.  Melt the butter and chocolate chips in a medium saucepan over low heat (can use microwave).

Meanwhile, beat the eggs and sugar together for 3-5 minutes (I use a super powerful Bosch Universal Mixer on Speed 3 or 4 so it doesn't take that long) on high speed until pale and more than doubled in volume.  Add the vanilla to the eggs and beat until combined.  Sift in the cocoa and salt and mix again until combined.  Stream in the melted chocolate and butter, and beat until combined.

Divide into the prepared cake pans and bake for--start with 15 minutes, and add time up to 25 minutes--until an inserted toothpick comes out with some crumbs attached but no longer wet.  (The first time I baked the cakes at 20 minutes, they came out dry, and my oven usually bakes more slowly.)  Remove from oven, carefully invert onto cooling racks and cool thoroughly.

Peanut Butter Buttercream Frosting
If you like, you can prepare this once you've spread the ganache on the cake layers.

1 1/2 cups creamy peanut butter (I use natural pb)
1 1/2 cups (three sticks) butter
1/4 + 1/8 teaspoon salt
1 tablespoon vanilla
6 cups powdered sugar
8-10 tablespoons heavy whipping cream

Cream together the peanut butter and butter.  Add the salt and vanilla.  Alternately add the powdered sugar and cream.  If too thin, add more cane juice crystals; if too thick add more cream.  Beat until fluffy.

Chocolate Ganache
3 cups chocolate chips (or chopped chocolate) -- can use combo of semi-sweet and milk chocolate
3/4 cup (1 1/2 sticks) butter

Prepare the ganache once you're ready for assembly, since you'll want to spread it on the cake layers right after making it. Melt chocolate and butter in a small saucepan on low heat (or use a double boiler, or the microwave), stirring pretty much constantly until it is melted and smooth.

Assembly Instructions

Once cakes have cooled, make sure each cake is un-stuck from its respective cooling rack! Also, when spreading the chocolate ganache, make sure you divide it evenly enough for each of three layers plus the top of the completely frosted cake.

Spread a layer of ganache on top of each cake layer, then carefully set each layer--still on its cooling rack--into the freezer for about 5-10 minutes. This helps the ganache to harden, making it sooo much easier to spread the frosting on the layers. You'll have to trust me on this. If you haven't done it yet, prepare the buttercream frosting while the cakes are in the freezer. The cakes can stay in the freezer for a while if you need--though if you let them stay there overnight you should carefully cover them in plastic after the ganache initially hardens.

Once the ganache is hardened, remove the cake layers from the freezer one at a time to frost them. Frost the top of the first layer, then add the second, frost that, then add the third and frost that. Finish frosting the sides, then spread the remaining ganache on the top of the cake, letting the ganache drip down the sides.

And, since I had some Trader Joe's dark chocolate mini peanut butter cups in my pantry (because who wouldn't make sure her pantry is stocked with those?), I used them for decorating--whole ones for the top, and cut-in-half ones pushed gently into the frosting all around the base of the cake..

Cutting Instructions

You didn't think the cutting part of this recipe would be easy, did you? *wink* The only easy part of it all is actually eating it. Because this cake can really soften into a mess, I initially store it in the fridge. But, although this keeps the ganache cold, it also keeps it hard. So, for cutting and serving, I keep the cake on the counter or table anywhere from 15 minutes to an hour before serving. You can cut it right out of the fridge, though--just be careful and go easy and slow. If you don't care how messy this gets, get a really sharp knife (I use a long serrated one) and start cutting. Otherwise, run the knife under hot water to warm it up, then cut. When the knife gets too gooey and full of yumminess, scrape it off (because you'll want to eat that part), run it under hot water again, and continue the process.

To get the maximum number of servings--instead of watching people eat a quarter of their pieces then throwing the rest out (it's that rich)--make your first slice straight across the cake about a third of the way in. Then cut slices perpendicular to that initial cut. Once that section is served, make another long cut across the remainder of the cake, cutting it in half, then cut more perpendicular slices from there. You can easily serve 30 people cutting any cake this way!

Whew, that's a ton of work.  But this beast of a cake is so worth it!

Back to life,
Christine

Visit my photography blog
Visit my photography website