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Long Time, No Eat

If I ate as rarely as I posted, I would surely be dead. The insanity that junior year of college brings with it left me with little time to cook, let alone blog. I did, however, take as many pictures as I could of my food (when I remembered). Unfortunately, I can't seem to remember what some of the recipes even are... here are a few that I managed to figure out :)

Apple Strudel Muffins (yields 12 muffins)

Ingredients

• 2 cups all purpose flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
  
• 1/4 cup butter
• 1/4 cup applesauce
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1 1/4 tsp. vanilla
• 1 1/2 cups chopped apples

For the strudel topping:

• 1/3 cup packed brown sugar
• 1 tbs. all purpose flour
• 1/8 tsp. ground cinnamon
• 1 tbs. butter

Directions

• Preheat oven to 375°F. Thoroughly grease a 12 cup muffin pan or use liners.
  
• In a medium bowl mix the flour, baking powder, baking soda, salt, cinnamon and nutmeg.
  
• In a large bowl, beat together butter, sugar and eggs until smooth. Mix in the vanilla. Stir in the apples and then gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan.
• For the strudel topping: mix the brown sugar, flour and cinnamon in a small bowl. Cut in the butter until the mixture resembles a coarse crumb. Sprinkle the topping over the batter in the muffin pans.
• Bake 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow to rest for 5 minutes in the pan and then remove muffins from the pan to cooling racks and allow to cool completely.

Raspberry Almond Shortbread Cookies (makes 3 dozen cookies)

Ingredients

• 1 cup butter, softened
• 2/3 cup white sugar
• 1/2 tsp. almond extract
• 2 cups all purpose flour
• 1/2 cup seedless raspberry preserves (or blackberry or whatever preserves you love!)
  
• 1/2 cup confectioners' sugar
• 3/4 tsp. almond extract
• 1 tsp. milk

Directions

• Preheat the oven to 350°F.
  
• In a medium bowl, cream together the butter and white sugar until smooth. Mix in the 1/2 tsp. almond extract. Mix in the flour until the dough comes together. Roll dough into 1 1/2 inch balls and place on ungreased cokie sheets. Using your thumb, make a small indent in the center of each ball and fill with preserves.
  
• Bake for 14 - 18 minutes, or until lightly browned. Let cook for 1 minute on the cookie sheet.
• In a medium bowl, mix together the confectioners' sugar, 3/4 tsp. almond extract and milk until smooth. Drizzle lightly over the warm cookies. I placed this into a pastry bag with my smallest tip and used that to drizzle the icing onto the cookies; a plastic sandwich bag or Ziploc bag with a tiny hole cut in the corner works as well.

Chocolate Mint Cookies (yields 3.5 dozen cookies)

Ingredients

• 6 tablespoons butter
• 3/4 cup brown sugar
• 1 tablespoon water
• 1 cup semisweet chocolate chips
• 1 egg
• 1-1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1-1/2 (4.5 ounce) packages Andes mints

Directions

• Heat the butter, sugar and water in a small pot over medium heat; stir occasionally until melted. Remove from heat and pour in the chocolate chips. Stir until melted. Set the mixture aside to cool for 10 minutes.
• Pour the chocolate into a mixing bowl and beat in the egg. Mix the flour, baking soda and salt in a separate bowl and then stir into the chocolate mixture. Put the dough into the fridge for 1 hour to chill.
• Preheat oven to 350°F. Grease the cookie sheets.
  
• Roll the dough into 1-inch sized balls and place on the cookie sheets about 2 inches apart. Bake for 8 - 10 minutes, being careful not to overbake!
  
• When cookies come out, place 1 (or half) of an Andes mint on the top of each cookie. Let it melt slightly and then use the back of a teaspoon to swirl the Andes mint around to cover the top of the cookie. Let cool completely on wire racks.
  

Chocolate Cupcakes (yields 2 dozen cupcakes)

These decadent cupcakes are filled with a marshmallow creme and topped with a chocolate ganache. I still haven't figured out the perfect name for them yet, so "chocolate cupcakes" will have to do for now...

Ingredients
-- For the cupcakes

• 1 1/4 cups all purpose flour
• 2 tsp. baking soda
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 1/4 cups granulated sugar
• 1 cup water
• 4 oz. unsweetened chocolate, chopped
• 1 stick unsalted butter, cut into pieces
• 1 tsp. vanilla extract
  
• 2 large eggs

--For the filling

• 4 tbs. unsalted butter at room temperature
• 1 cup confectioners' sugar
• 2 tsp. vanilla extract
• 3 tbs. heavy cream
• 1 cup marshmallow creme

--For the ganache

• 6 oz. bittersweet chocolate, chopped
• 1/2 c. heavy cream
• 1 tbs. unsalted butter
• 1 tbs. milk
• 2 cups confectioners' sugar

Directions

• Preheat the oven to 350°F. Place liners into the muffin pans.
• To make the cupcakes, sift together the flour, baking soda, baking powder, and salt in a medium sized bowl. Bring the granulated sugar and water to a boil in a saucepan until the sugar dissolves, stirring frequently. Pour the sugar mixture into a large bowl and add the chocolate and butter. Let sit, stirring occasionally, until the chocolate is melted. Stir in the vanilla and using a mixer, beat in the eggs. Mix in the dry ingredients. Divide the batter evenly between the pans, about 1/4 cup of batter per cupcake. Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. Move to a rack to cool completely.
  
• To make the filling, cream the butter with a mixer until light and fluffy. Carefully beat in 1/4 cup confectioners' sugar. Add the vanilla and 1 tbs. heavy cream, beating until smooth. Add the remaining 1/2 cup confectioners' sugar and 2 tbs. of heavy cream to the mixture. Beat in the marshmallow creme, mixing until smooth.
  
• To prepare the ganache, place the chocolate in a stainless steel bowl. Heat the cream and 1 tbs. butter in a small saucepan until just boiling and pour over the chocolate. Let stand for 5 minutes and then whisk until smooth. Add 2 tsp. vanilla and let stand until cool, but still liquid.
  
• Spoon the creme filling into a pastry bag fitted with a medium-sized tip. Insert the tip into the center of each cupcake, filling until the cupcake feels heavier. Be careful to to overfill so that the creme is overflowing from the top! Dip the cupcake tops into the ganache or use a spoon to top the cupcakes with ganache.
  

Cookie Mania!

Life as a super busy college student doesn't leave much time for updating blogs. This semester has been busier than normal. With my sorority, work, class, and friends I have very little time to do things like blog, shop, and sleep. I still make time to bake and cook because nothing is more soothing to me than a good meal or a delicious dessert. Unfortunately, I've been pretty inconsistent with documenting what I have made so I don't have much to share. Aside from this, I spent this past Sunday baking up a storm - here are the results!

Chocolate Chocolate Freckles (yield varies by cookie cutter size)

Ingredients

• 1 stick of unsalted butter, softened
• 3/4 cup brown sugar
• 1 egg
• 1 3/4 cups all purpose flour
• 1/3 tsp. baking powder
  
• 1/4 cup cocoa powder
• 7 oz dark chocolate, melted
• Nonpareil sprinkles

Directions

• Sift the flour, cocoa powder, and baking powder together into a medium-sized bowl.
  
• Beat the butter, sugar and egg in a bowl with an electric mixer until combined. Stir in the sifted dry ingredients, one half at a time.
  
• Knead the dough on a floured surface until smooth - it shouldn't take very long. Roll the dough between two sheets of parchment paper until 1/4 inch thick. Cover and refrigerate for 30 minutes.
• Preheat the oven to 350°F. Line baking sheets with parchment paper.
  
• Using a round cookie cutter (I used a 1 1/2 inch biscuit cutter), cut out as many cookies as you can. Take the leftovers from each round of cutting and knead, roll, and refrigerate to get more cookies. Do this until you can't possibly get any more cookies!
• Bake for about 11 minutes and then cool on a wire rack.
  
• Melt the dark chocolate in the microwave. Microwave in 15 second bursts, stirring after each time until the chocolate is melted.
  
• Spread the chocolate over the cookies and sprinkle the nonpareils on top!
  

Raspberry Tartlets (yields 3 dozen tartlets)

I normally double this recipe because everyone loves these! Another plus - they're super easy to make!

Ingredients

• 3/4 cup white sugar
• 3/4 cup butter
• 1 egg, well beaten
• 1 tbsp. milk
• 1 1/2 cup all purpose flour
• 1 tsp. vanilla
• Raspberry preserves, preferably with seeds!

Directions

• Preheat oven to 350°F.
  
• Cream the butter and sugar together until light and fluffy.
  
• Add the egg, flour, milk, and vanilla to the butter and sugar mixture and mix until incorporated.
• Line mini-muffin cups with cupcake liners. You can choose not to use the liners, but they are a lot easier to remove this way!
  
• Add about a tablespoon of batter to each mini-muffin cup. Make a cavity with your finger and fill with raspberry jam (a 1/2 or 1/4 tsp works well).
  
• Bake 20 - 25 minutes or until lightly browned.
  
  

Peanut Butter Blossoms (yields 4 dozen cookies)










Ingredients

• 1/2 cup shortening
• 3/4 cup creamy peanut butter
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1 egg
• 2 tbs. milk
• 1 tsp. vanilla extract
• 1 1/2 cups all purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• Extra granulated sugar
• 48 Hershey's Kisses (milk chocolate), unwrapped
  

Directions

• Preheat the oven to 375°F
• Mix the shortening and peanut butter in a large bowl with an electric mixer until blended.
  
• Add 1/3 cup granulated sugar and brown sugar and beat until light and fluffy.
  
• Add the egg, milk and vanilla and mix will.
  
• Gradually stir in the flour, baking soda and salt to the peanut butter mixture.
  
• Shape the dough into 1 inch balls. Roll them in granulated sugar and place them 2 inches apart on an ungreased cookie sheet.
  
• Bake for about 9 minutes or until lightly browned. Once out of the oven, immediately press a chocolate into the center of the cookie. The cookie will crack on the edges.
  
• Allow cookies to cool on a wire rack.
  
  

Lemon Raspberry Swirls

These cookies were time-consuming, but well-worth it!

Ingredients

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 egg
• 1 tbsp. milk
• 1 tsp. almond extract
• 1/2 tsp. vanilla
• 2 cups all purpose flour
• 1 tbsp. fresh grated lemon peel
• 1/3 cup seedless red raspberry spread
  For the icing (optional):
  
• 1 1/2 cups powdered sugar
• 2 tbsp. lemon juice
• 1/4 cup sliced almonds, toasted
  

Directions

• Beat the butter for 30 seconds with an electric mixer on medium-high speed.
  
• Add the sugar, baking powder, and salt and beat until combined, scraping the bowl occasionally.
  
• Beat in the egg, milk, almond extract and vanilla.
  
• Beat in the flour and 1 1/2 tsp. of the lemon peel.
  
• Cover and chill the dough for 2 hours.
  
• Place the raspberry spread into a small bowl and stir and mash until it breaks up and becomes smooth. Set aside.
  
• On a lightly floured surface, roll the dough out to a 12 x 10 inch rectangle. Spread the raspberry spread on the dough to the end of both the short edges and one of the long edges. Leave a 1 inch gap of plain dough on one of the long edges.
  
• Roll the dough, starting at the long side that has the raspberry spread on it. Pinch the ends to seal
• Cover the dough with plastic wrap and refrigerate for an hour, turning the dough every 15 minutes.
• While waiting for the dough to chill, preheat the oven to 375°F.
• Slice the dough into 1/2 inch thick slices and place an inch apart on a baking sheet lined with parchment paper.
  
• Bake for about 14 minutes or until the edges are set and the bottom is slightly browned. Cool on cookie sheets for a minute and then transfer to wire racks to cool completely.
• For the icing, combine the powdered sugar, lemon juice and remaining lemon peel. Add enough water to get a drizzling consistency. Drizzle over the cookies and then sprinkle with almonds.
  

and finally, my personal favorite...
Blackberry Lemon Dainties! (yields about 18 sandwiches)




This recipe require lemon curd. You can buy it at the store, but I strongly suggest that you make it. I bought it once at the store and decided to make it the second time I needed it. I will never, ever go back to store bought! I've included the recipe for it at the end of this recipe. Trust me, you won't regret it!

Ingredients

• 1 cup unsalted butter, softened
• 1/4 cup granulated sugar
• 1/2 tsp. salt
• 1 tbsp. graed lemon peel
• 1 tsp. vanilla
• 2 cups all purpose flour
• Extra granulated sugar
• 1/3 cup blackberry jam
• 3 tbsp. lemon curd
  

Directions

• In a large bowl, beat the butter with an electric mixer for 30 seconds.
  
• Add the 1/4 cup granulated sugar and salt. Beat until well combined, occasionally scraping the sides of the bowl.
  
• Beat in the lemon peel and vanilla.
  
• Beat in the flour, a half cup at a time. If your mixer starts to strain, turn it off and do this by hand!
• Wrap the dough and chill it for an hour.
• Preheat the oven to 400°F while the dough is chilling.
  
• Shape the dough into 1 inch balls (you will need an even number of them). Place them 2 inches apart on ungreased cookie sheets. Use the bottom of a glass dipped in the extra granulated sugar to press the cookie into a 1/4 inch thick circle. Use a glass with a patterned bottom for a cookie with a design!
• Bake the cookies for 11 minutes or until the edges or just browned. Transfer to wire racks and allow to cool.
• Spread about a teaspoon of blackberry jam on the flat side of one cookie and a teaspoon of lemon curd on the flat side of another cookie. Gently press the cookies together to form a sandwich. Be careful - these cookies are extremely delicate and crumble easily.
  

Lemon curd (yields about 1 cup)

Ingredients

• 2 1/2 egg yolks
• 1/2 cup granulated sugar
• 2 lemons, zested and juiced
• 1/2 stick of butter, cut into pats and chilled

Directions

• Bring an inch of water in a medium saucepan up to a simmer.
  
• Meanwhile, combine the egg yolks and sugar in a metal bowl that fits on the top of the saucepan without touching the water. Mix until smooth, about a minute.
  
• Measure out 1/3 cup of the lemon juice. If needed, use water to reach 1/3 cup.
  
• Add the lemon juice and zest to the egg mixture and whisk until smooth.
  
• Once the water reaches a simmer, reduce heat to low and place metal bowl on top of the saucepan.
  
• Whisk constantly until the mixture is thickened, about 8 minutes. It will be light yellow and will coat the back of a spoon.
  
• Remove from heat and whisk in the butter a pat at a time, allowing each one to melt before adding the next. Refrigerate until use.

No time to try all the recipes? I strongly suggest the lemon blackberry dainties or the raspberry tartlets :)

Cranberry Orange Muffins

Well, it has been a long time since I updated. I've made a lot of food and taken pictures of almost of it, but I just haven't had time to update. Thankfully, my life will be slightly less busy for the next week.

I made these muffins Saturday night and Sunday night - they were just that good!

Cranberry Orange Muffins (makes about 16 muffins)

Ingredients

• 2 c. flour
• 1/2 c. brown sugar
• 1/4 c. sugar
• 2 tsp. baking powder
• 1 tsp. salt
• 3/4 c. milk
• 1/2 c. orange juice
• 1/2 c. oil
• 1 egg
• 1 cup dried cranberries
  
• 2 tsp. orange marmalade
• 1/2 c. chopped pecans (or walnuts, or both!)
  
• 4 tbsp. sugar

Directions

• Preheat the oven to 400°F.
• Mix the flour, brown sugar, sugar, baking powder, and salt together in a large mixing bowl.
  
• Add the milk, orange juice, oil, and egg into the bowl with the dry ingredients and mix until just moistened.
  
• Stir in the cranberries and marmalade. The marmalade blends in more easily if placed in dollops around the batter instead of in one huge mass.
  
• Fill the muffin cups up 2/3 full or 3/4 full for more "top-heavy" muffins.
  
• Mix the pecans and sugar in a separate bowl and then sprinkle on top of the muffins.
• Bake for 15 minutes or until toothpick comes out clean.
  

This time I lined the muffin cups with liners to make cleanup a bit easier. I would recommend that you don't use them because I think the texture of the muffin turns out better without a liner. Either way, they are delicious!

Pasta!

The combination of taking a summer physiology course and working left me with very little time to make myself a decent dinner. I have relied on pasta for the last 8 weeks to get me through and here are two recipes that I fell in love with. Simple and quick - just what a busy girl needs.

Lemon, Basil and Marscapone

Ingredients

• 1 lb dried pasta
• 5 tbsp fresh lemon juice
• 1 tsp grated lemon zest
• 1 cup marscapone
• salt and black pepper
• 1 handful torn fresh basil

Directions

• Cook the pasta in a large pot of boiling, salted water, until al dente.
  
• While pasta is cooking, place the marscapone, with 2 - 3 tablespoons of pasta water, in a skillet over medium-low heat. When the marscapone is melted and smooth, slowly add in the lemon juice an zest. Warm gently, stirring constantly, until heated through - about 4 minutes.
  
• Salt and pepper to taste.
• Drain the pasta, reserving 1/2 cup pasta water. Add pasta and basil to the sauce and toss well to coat, adding reserved water as needed.

Asparagus with Cream

Ingredients

• 1 lb asparagus, cut into 1 inch pieces, using only the tips and tender parts of the stem
• 1 lb dried pasta
• 5 tbsp unsalted butter
• 1/2 tbsp finely chopped onion
• 1/2 cup heavy cream
• nutmeg, salt, and black pepper
• 2 tbsp freshly grated Parmesan, plus additional to serve

Directions

• Cook asparagus in a pan of boiling, salted water until just tender - about 3 - 5 minutes. Drain and plunge into cold water until completely cooled. Drain and reserve.
  
• Cook the pasta in a large pot of boiling, salted water, until al dente.
• While the pasta is cooking, melt butter in a skillet. Add onion and cook, stirring occasionally over medium heat, until soft, 5 minutes.
  
• Add asparagus and cream and simmer gently until the cream is just thickened, 1 - 2 minutes.
• Add nutmeg, salt, and pepper to taste.
  
• Drain pasta, reserving 1/2 cup pasta water. Add pasta with Parmesan to the hot sauce and toss gently, adding reserved water as needed.
  
• Serve immediately with additional Parmesan.

Deep Chocolate Brownies

I stumbled across this recipe for these decadent looking brownies. Making these was added on to my long to-do list. When I finally got a change to bake, the only grocery store I have within walking distance was out of bittersweet chocolate. However, I discovered about 2 weeks later that Trader Joe's has bittersweet chocolate for pretty dang cheap.

A few minor additions and a couple hours later, out of the oven came the best brownies I have ever had.

Deep Chocolate Brownies

Ingredients

• 2 sticks unsalted butter
• 8 oz bittersweet chocolate
• 2 cups sugar
• 1 tsp vanilla extract
• 5 large eggs
• 2/3 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/2 tsp salt
• 8 oz bittersweet chocolate, chopped
• 1 cup chopped nuts - I used pecans
  

Directions

• Preheat the oven to 350.
  
• Butter and dust a 13 x 9 in baking pan with cocoa powder.
• Melt butter and chocolate in a 3 qt. heavy saucepan over low heat, whisking, until smooth. Remove from heat and let cool to lukewarm. Whisk in the sugar and vanilla. Whisk in eggs one at a time until the mixture is glossy and smooth.
  
• Whisk together flour, cocoa powder and salt and then whisk into chocolate mixture until combined. Fold the chopped chocolate and nuts in.
• Spread into the prepared pan and bake until a toothpick inserted into the center comes out with gooey crumbs, about 30 minutes.
  
• Cool completely and store for 24 hours before slicing.
  

I know that the last step is hard because these brownies look (and smell) amazing. But, trust me - the longer they sit, the better they taste!

Crumb-Topped Rhubarb

I got a ton of rhubarb when I went home last weekend and I was sick of making pie, so I decided to make this Crumb-Topped Rhubarb I found on allrecipes.com. I modified it a bit after reading through the reviews, and here's what I ended up with! This recipe is definitely a keeper - it was incredibly easy to make...and it didn't taste bad either ;)

Crumb-Topped Rhubarb

Ingredients

• 4 cups diced fresh rhubarb
• 1 tablespoon all-purpose flour
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon salt
  For the topping-
  
• 6 tablespoons all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup quick-cooking or rolled oats
• 6 tablespoons butter, softened

Directions

• Preheat the oven to 350.
  
• In a large bowl, combine the rhubarb, flour, sugar, cinnamon, and salt. Spoon into a greased 9x9 in baking dish and set aside.
  
• Combine the flour, brown sugar and oats in a medium-sized bowl. Cut in the butter until the mixture is crumbly. Sprinkle over the rhubarb mixture.
• Bake for 40 minutes or until light brown and bubbly.
  

Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce

I stumbled across this recipe at VeganYumYum and just had to make it. I love tofu and am up for making just about anything that involves it! An added plus - this meal was insanely easy to prepare! I've copied the recipe below.

Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce (serves 2)

Ingredients

• 1 Block Extra Firm Tofu, pressed, cut into small squares
• 1 tbs Canola or Peanut Oil
• 2 tsp Soy Sauce
• 2 tsp Mirin
• Broccoli, steamed
• 1 Carrot, peeled and shredded
• Peanuts, crushed (optional)
• 1 Cup Dry Brown Rice

Peanut Dressing

• 1/4 Cup Peanut Butter
• 1/4 Cup Water (or coconut milk if you have it!)
• 1 Tbs Sugar
• 1 Tbs Soy Sauce
• 1 Tbs Seasoned Rice Vinegar
• 1 tsp Hot Chili Oil
• 1 Pinch Salt

Start cooking your rice. Mix sauce ingredients until smooth (be patient, it’ll look like hell at first) and set aside.

Pan fry tofu in the oil over high heat in a non-stick skillet until browned on both sides. Drain and return to hot pan (turn off the heat). Mix soy sauce and mirin together and pour over tofu, mixing well. It will bubble up and form a light glaze.

Plate rice, add broccoli, tofu, carrot, and crushed peanuts. Drizzle with sauce and serve.

Note: if you don't have mirin, use a combination of cooking wine and sugar.

Pie and Cupcakes!

I never thought that summer would be exhausting. Working full time and taking a 5 credit course is more draining that I thought it would be. I figured I could handle it easily, but I was wrong. I find myself with no time to do the one thing that I used to find enjoyable: I don't cook. I just took my first test though and decided to take the day off for once. The result? A strawberry rhubarb pie and some coconut cupcakes!

The lattice top for the pie proved to be harder than I thought. I ended up just rolling out a whole sheet and slapping it on top - next time I will get it though.

Strawberry Rhubarb Pie

I got the recipe from epicurous.com and I have copied it below.

Ingredients
For crust

• 3 cups all purpose flour
• 2 1/2 teaspoons sugar
• 3/4 teaspoon salt
• 2/3 cup chilled solid vegetable shortening, cut into pieces
• 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
• 10 tablespoons (about) ice water

For filling

• 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
• 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
• 1/2 cup (packed) golden brown sugar
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Directions

Make crust:
Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)

Make filling:
Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.

Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish. Trim excess dough, leaving 3/4-inch overhang.

Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.

Vanilla Coconut Cupcakes (Yields about 24)

Isabel and I were going to make a coconut cake using fresh coconut but our coconut was... fermented. So then we decided to make coconut cake using store-bough sweetened coconut but then we forgot to put the coconut milk in to the cake so we just made normal vanilla cupcakes instead and topped them off with some toasted coconut.

The cake recipe is Paula Deen's 1-2-3-4 cake recipe and the frosting is her 7 minute frosting.

1-2-3-4 Cake

Ingredients

• 1 cup (2 sticks) butter, at room temperature

  

• 2 cups sugar
• 4 eggs
• 3 cups sifted self-rising flour
• 1 cup milk
• 1 teaspoon pure vanilla extract

Directions

Preheat oven to 350 degrees F.

Line muffin pans with cupcake liners. Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Bake for 25 to 30 minutes or until done. Cool completely and then frost with 7 Minute Frosting (recipe below).

7 Minute Frosting

• 1 1/2 cups sugar
• 1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
• 1/8 teaspoon salt
• 1/3 cup water
• 2 egg whites
• 1 1/2 teaspoons pure vanilla extract

Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer at high speed for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. (If this happens, it could cause your frosting to become grainy). Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.

Toasted Coconut

Heat the oven to 350. Spread the coconut out in a thin layer. Toast for 2 minutes and then in 1 minute intervals until lightly browned.

Assembly

Frost cooled cupcakes and then sprinkle with toasted coconut.

Soba with Shiitake and Cabbage

These delicious Korean noodles are good cold too!

Ingredients

• 1/3 cup water
• 1/3 cup soy sauce
• 5 tsp gochujang
  
• 1 tbsp brown sugar
• 1 lb dried soba noodles (buckwheat noodles - you can find them in an Asian grocery store)
• 1 lb shiitake mushrooms
  
• 2 cups shredded cabbage
• 1 cup shredded carrot
• 1/2 cup sliced green onions
• 2 tbsp sesame seeds
• 3 tbsp vegetable oil
• 2 tsp garlic, minced
• 1 inch of fresh ginger, minced

Directions

• Combine water, soy sauce, brown sugar and gochjang together until the sugar is dissolved. Set aside.
  
• Prepare pasta as directed.
  
• While pasta is cooking, heat oil in a large skillet until hot. Take the pan off the heat and then add in the ginger and garlic. Return to heat and add in sliced mushrooms. Cook, stirring constantly, for 5 - 7 minutes or until the mushrooms turn a darker brown color.
  
• Add cabbage, carrot and green onion, and saute until veggies become crisp-tender. Add the sauce and mix thoroughly, until heated through.
• Add cooked noodles to the vegetable mixture and toss to combine. Sprinkle with the sesame seeds for garnish. Serve immediately.