The Gingerbread House Tradition

Here it is! The finished gingerbread house! I am so excited about this accomplishment of ours! It was two or three years ago when I first watched Gale Gand make a house like this on her Food Network Show Sweet Dreams.  I'd been wanting to make one ever since. Last year, I got as far as making the gingerbread pieces, but the hustle and bustle of the season got in the way and so we just ate them (delicious just on their own!). I think I was a little intimidated by the icing since I hadn't used it before.  I'd been saving leftover Halloween candy for at least a year with a gingerbread house in mind and the kids were begging me to make one after they saw a decorated house at the neighbor's...so this is the year.


I started by covering a pizza pan with foil and assembling the baked gingerbread pieces. The walls go up first, glued together with royal icing made with powdered sugar and egg whites. After the "glue" has had a chance to set, the roof goes on. We used Frosted Mini Wheats for roof shingles and Dots along the top edge.



I gave each kid a wall to decorate the way they wanted and then wrote their names on that side. I was very impressed with the ideas for decorating that they came up with, especially since our candy supply was limited -- all the candy came from our rejected Halloween candy supply.



Ben made the marshmallow snowman using whole cloves for the face and we made a gingerbread family with the leftover dough and icing.



You can grow flowers out of the snow using M&M's and we embellished the house with some royal icing piped along the edges.  It's so much fun making these memories!

Gingerbread House

By Gale Gand via The Food Network

Gingerbread:

8 ounces unsalted butter (16 tablespoons or 2 sticks), softened

1 1/2 cups packed light brown sugar

2 eggs

1 cup dark molasses (not blackstrap)

1 teaspoon pure vanilla extract

6 1/4 cups cake flour

4 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon ground cloves

1/2 teaspoon salt

Gingerbread House Templates, see below

Royal Icing:

3 cups confectioners' sugar, plus more as needed

2 egg whites

To Assemble and Decorate the House:

• Heavy cardboard base for the house
• Pastry bag with a medium plain tip and a small plain tip
• Frosted shredded mini-wheats for the roof, as needed
• Mini tootsie rolls for a fence, as needed
• White Hershey Kisses for roof top spikes, as needed
• Small candy canes for a lamp post outside the door, as needed
• Granulated sugar for snow drifts, as needed
• Necco Wafers for a cobblestone path, as needed
• 3 large marshmallows, for snow man
• Pretzel sticks, for snowman arms, as needed
• 2 whole cloves, for snowman eyes
• Graham crackers to build a shed, as needed
• Assorted candy such as gum drops, peppermint drops, M & M's, white chocolate chips, red hots, non-pareils or snow caps, silver dragees, green mint jelly leaves, Life Savers, and Animal Crackers

Directions

In a mixer fitted with a paddle attachment, cream the butter until smooth. Add the sugar and mix until light and fluffy. Add the eggs 1 at a time until incorporated. Add the molasses and vanilla and mix.

Sift together the flour, ginger, cinnamon, baking soda, cloves, and salt. Working in batches, and mixing after each addition just until combined, add the flour mixture to the butter-sugar mixture. Shape the dough into a thick disk, wrap in waxed paper, and refrigerate 1 to 2 hours.

Preheat the oven to 350 degrees F and grease 2 cookie sheets.

On a lightly floured surface, divide the dough in half and roll each piece out into a large 1/4-inch thick sheet. Transfer the dough sheets to the sheet pans; then cut out the required shapes with your templates (see Gingerbread House Templates below).

Bake until stiff and toast-y, about 10 to 15 minutes. Let cool completely.

Make the Royal Icing: In a standing mixer fitted with the whisk attachment, whip the confectioners' sugar and egg whites together. Add more sugar, if necessary, to reach a spreadable consistency.

Assemble and Decorate the House: Glue the house walls together by setting them up on the cardboard base, and piping the royal icing at the joints with a medium plain tip from the inside. Prop the sides up with wine or soda bottles and let set for 30 minutes. Attach the roof pieces, using the icing in the same way

Using a spatula to apply the icing, glue the frosted mini-wheats on the roof to look like thatching. Attach the front door, with hinges made from icing (leave it open to be more inviting).

Decorate as you like, following the suggestions in the ingredient list, using the icing as glue, if needed. Use a small plain tip for any filigree style decorative line work, you may want.

Gingerbread House Templates:

Brown paper bags, as needed

You'll need to make 7 templates, by drawing the dimensions out on brown paper and cutting them out. Use the templates as a stencil to cut the dough into the required pieces. Here are the templates you'll need:

Two front and rear walls: 5 inches high by 8 inches long. Cut out 2 windows from each wall, and 2 1/2 by 1 1/2-inch door in one.

Two side walls shaped like a house (triangle on a square): 5 inches high by 6 inches long, with a triangle 7 inches high on top (cut all in 1 piece). Cut 1 window out of each side.

Two overhanging roof pieces: 4 1/2 inches wide by 9 inches long.

One door: 2 1/2 inches high by 1 1/2 inches wide.

Pinched Orange Macaroons

I first saw these cookies being made on the Martha Stewart Show and I knew had to work them into my baking schedule. They come together pretty quickly with few ingredients. Rolling in egg and sugar is the most time consuming. Then you let them sit for 30 minutes, pinch, and bake. The result is a chewy almondy-orange inside with a crispy outside. If you like almond macaroons, you'll LOVE these!

Pinched Orange Macaroons
from Patrick Lemble, pastry chef at The Four Seasons

Makes 5 dozen

2 large egg whites, separated
1/8 teaspoon pure almond extract
1/2 cup confectioners' sugar, sifted, plus more for rolling and coating
1 pound almond paste
Zest of 1 orange
1 tablespoon orange liqueur, such as Grand Marnier

Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine 1 egg white and almond extract. Add confectioners' sugar and almond paste; beat until creamy, about 2 minutes. Add orange zest and orange liqueur; beat to combine, about 1 minute.
Lightly dust work surface with confectioners' sugar. Turn dough out onto work surface; roll into two 3/4-inch-thick logs, about 18 inches long. Cut each log crosswise into 30 1/2-inch pieces. Roll each piece into a ball.
Lightly beat remaining egg white. Coat each ball with egg white and roll in sugar, tapping to remove excess (I used a spoon to roll in egg and sugar); transfer to prepared baking sheets. Let stand at room temperature for 30 minutes.
Pinch each piece of dough with three fingers to form an irregular pyramid shape. Bake until lightly golden, about 15 minutes. Transfer baking sheet to a wire rack and cool completely. Store in an airtight container up to 1 week.

Lime Nut Buttons

Last week was our very first annual Soul Sisters Christmas Party. I've been anticipating the party for weeks and it was so much fun! We drank mimosas, made crafts, and exchanged gifts. We were asked to pick a name and bring a handmade gift for that sister and spend no more than $10. The gifts that everyone came up with were fabulous! We also had a cookie exchange and everyone was asked to bring 4 dozen cookies to share.
For me, a confessed cookbook and recipe addict, this was the most difficult part. Which cookie do I choose? There are so many! How can I pick just one? I definitely overanalyzed and stressed over this one little thing. I mean, I couldn't pick a cookie that was too ordinary, and I didn't want to choose a cookie that was too fancy or time consuming.
Well, it was the night before the party and I was down to the wire. I just had to choose! I pulled out my Best of Fine Cooking, Cookies Edition magazine that I picked up on impulse this year at the supermarket.  I decided on these cookies called Lime Nut Buttons. They were not too fancy, just an ordinary-looking, unassuming cookie, but with a slight twist to make them a bit different - essentially a pecan ball with a hint of lime and coconut - Perfect! I doubled the recipe and had just enough to divide among my four fabulous friends. Is it too early to be thinking about what cookie I'll make for next year's party?

Lime Nut Buttons
Fine Cooking

4 1/2 oz (or 1 cup) flour
1/4 tsp salt
1/2 cup confectioner's sugar, plus more for coating
1/3 cup coarsely chopped pecans
1/4 cup sweetened flaked coconut
1/2 cup unsalted butter at room temperature
2 tsp finely grated lime zest
1 tsp vanilla extract

In a small bowl, combine the flour and salt. In a food processor, pulse the confectioner's sugar, pecans and coconut until the pecans are finely ground. In a bowl of an electric mixer, beat the butter until creamy. Add the pecan mixture and beat until well blended. Beat in the lime zest and vanilla. Scrape the bowl and add the flour mixture, beating just until combined. Wrap the dough in plastic and chill until firm, 3 hours or overnight.
Heat the oven to 350 degrees F. Measure the dough into heaping teaspoon-sized pieces (I used the larger end of a melon baller) and roll each piece between your palms to form a ball. Place the balls 1 1/2 inches apart on a cookie sheet lined with Silpat or parchment. Bake until the edges of the cookie barely begin to brown, 12-14 minutes. Allow the cookies to cool for 1 minute, then roll in confectioner's sugar while still very warm. Repeat the rolling if needed to coat the cookie completely. Allow to cool completely before storing in an airtight container.

Ellen's Favorite Butter Toffee

I love that some of you tried the caramels I posted a few weeks ago. Well here's a chance to try out that candy thermometer again. These are Ellen's absolute favorite thing that I make at Christmastime. I make at least two double batches and give some to all the kids' teachers and to friends and family. The recipe is an old one that my mom got from an old friend. This recipe is tried and true and continues to be an all-time favorite.

Butter Toffee

makes about 3 pounds of toffee

1 pound of unsalted butter
1/2 cup water
2 cups sugar
1/2 tsp salt
2-3 cups sliced almonds
18 ounces quality milk chocolate

Line two rimmed baking sheets with parchment or a silicone liner. 

Melt the butter in a heavy-bottomed medium saucepan. Add sugar, salt, and water. Stir with a silicone spatula until the sugar is dissolved. 

Heat to boiling and cook to 310 degrees or hard crack stage on a candy thermometer, stirring frequently to prevent hotspots from burning.  This takes a little while so be patient and keep checking the thermometer.  You know you are getting close when the mixture become darker and thicker like caramel.

Working quickly, carefully pour the toffee onto the sheet pans (about half per sheet), spreading the candy out slightly with a silicone spatula. The liquid does not need to be spread to the edges of the pan, just spread out a little so that it's not too thick. Allow it to cool for a minute or two then spread 1/2 of the melted chocolate on top of the toffee. I use an offset spatula to spread the chocolate evenly.  Sprinkle with 1/2 of the almonds before the chocolate has a chance to cool. 

Place the pan in a cool place or in the refrigerator and let cool at least 15 minutes, until the chocolate has set. Place another cookie sheet on top of the toffee and invert the toffee onto that cookie sheet. Peel away the parchment or silicone liner from the underside of the toffee.  You may need to gently reheat the remaining chocolate if it has become too cool to spread easily.  Spread the rest of the melted chocolate on the other side of the toffee and sprinkle with remaining almonds. Allow to cool completely. Break into pieces with your fingers.  Store in an airtight container up to 2 months.

Shrimp Fra Diavolo

This recipe requires your full attention, so if you have some time and you're craving something savory and spicy, give this a try. It's delicious! Also, you can cherish the huge eyes and gaping mouths any spectators will have when you flambe the shrimp!  Don't be afraid of the flambe - just be sure to have all the ingredients ready and read through the whole recipe before you start. --oh and have a lid ready to place over your skillet just in case the flambe gets out of hand.

Shrimp Fra Diavlo
adapted from a recipe from Cook's Illustrated


1 pound peeled and deveined shrimp (or scallops are also good)
1 tsp crushed red pepper or a little less to taste
6 T olive oil
1 1/2 tsp table salt, divided
1/4 cup Brandy
4 T minced garlic, divided (I used probably half of this amount)
1/2 tsp sugar
1 28-ounce can diced tomatoes, drained
1 cup white wine
1/4 cup fresh minced parsley
1 pound angel hair or linguine

Bring a large pot of water to a boil. In the meantime, heat a large skillet over high heat for 4 minutes. While the pan is heating, toss the shrimp, 1/2 tsp red pepper flakes, 2 T olive oil and 3/4 tsp salt in a bowl. Add the shrimp to the hot pan and spread to a single layer. Cook without stirring for about 30 seconds. Take the pan off the heat, stir the shrimp, and add the Brandy. Let it stand off the heat until the Brandy warms slightly, about 5 seconds, then return the pan to high heat. Wave a lit match or lighter over the skillet until the Brandy ignites; shake the skillet until the flames subside. Transfer the mixture to a bowl and set aside.

Add 3 T olive oil and 3 T garlic to the now empty skillet, reducing the heat to very low. Cook the garlic until it's browned but not burned. Add 1/2 tsp red pepper flakes, 3/4 tsp salt, sugar, tomatoes, and wine. Increase heat to high and simmer until thickened, about 10 minutes. At this point, add the pasta and some salt to the boiling water and cook while the sauce is simmering. When the pasta is almost done, add the shrimp, the remaining 1 T garlic and the minced parsley to the tomato sauce and simmer until heated through, about 1 minute longer. Serve the shrimp and sauce over the pasta and drizzle with a bit of olive oil. Serve immediately.

Color!!

After more than 5 years of white walls, we have color! Check it out!
The family room is Southern Wood...

The dining room is Cordial...

The kitchen is Pea Soup...

And the entryway and upstair hall are Applesauce Cake...Mmmm!

The sunroom, powder room and laundry are Halcyon Green...

Yes, we finally have color and we love it! Now for the upstairs...

Vanilla Caramels with Sea Salt

These caramels would make a great gift to give the kids' teachers along with some toffee and various biscotti's. They are simply wrapped in waxed paper which requires no ties or ribbons, just a twist on either end and that's it! If you have a reliable candy thermometer you can make these. They're easy!


This recipe can be cut in half if you don't need as many as the recipe calls for.  I've found that if I make too many, I end up eating more than my share. {sigh}

Vanilla Caramels with Sea Salt
Makes 120 caramels

4 cups heavy cream
1 1/3 cups light corn syrup
1 1/3 cups honey
2 cups sugar
8 ounces unsalted butter, softened
1/2 tsp kosher salt
1 tsp vanilla extract
1 pound walnuts, toasted and chopped (I omitted these)
1/2 tsp sea salt

Grease bottom and sides of a 9x13 pan. For half recipe, use 9x9 pan. Line the bottom with parchment. Grease the top of the parchment. Combine cream, corn syrup, honey, and sugar in a large pot. Cook over medium heat, stirring often, until a candy thermometer reads 260 degrees F. Remove from heat. Stir in butter, kosher salt and vanilla. Fold in walnuts, if using. Pour into prepared pan. Sprinkle with remaining sea salt. Allow to cool. Run a knife around the edge of the pan and invert the caramel onto a cutting board. Cut into 1-inch pieces with a large, sharp knife. Roll individually in waxed paper.

Gingerbread Biscotti

How do you cope with cold winter weather? I have a ritual of making a cup of hot tea in the afternoon.  Sometimes I'll light up the gas fireplace and read, or crank up the oven to make some delicious biscotti or tea cookie (so I can dip it into my tea, of course). It's my way of creating Hygge - the Scandinavian idea of crafting coziness from little pleasures.

Don't these just beckoned to be dipped? 


So Old Man Winter - bring it on - because I'm armed and ready (to bake). Just don't stick around too long.

Gingerbread Biscotti
From Southern Living Christmas 2006
1/2 cup butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1/4 cup molasses
2 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
1/2 cup almonds


Preheat oven to 350. Cream butter and sugars together in a large bowl. Add eggs, one at time, beating well between additions. Add molasses and mix well. In another bowl, combine all of the dry ingredients except the almonds. Add to the egg mixture and beat just until combined. Stir in almonds. Divide the dough in half. On a cookie sheet lined with parchment or Silpat liner, make two flattened logs approximately 2 inches wide and 1 inch high. Use water-dampened or floured hands if dough is too sticky to form the logs. Bake for about 25 minutes. Remove from oven and cool 10 minutes. Reduce oven temperature to 300. Transfer the logs to a cutting board (don't slice on the Silpat) and slice the logs on a diagonal at 1 inch intervals with a large serrated knife. Place the slices, cut side down, back onto the cookie sheet and bake 10 minutes on each side. The biscotti will become more crispy as they cool. Store in an airtight container.

Homemade Yogurt

Homemade yogurt is delicious, healthy, easy, and environmentally friendly (no plastic containers to throw away!).  And if you use milk in returnable glass bottles, there will be no waste at all.  It's a win-win!

You will need:

1 quart of whole milk

small container of organic full-fat yogurt to use as a starter

a yogurt maker or instant pot with yogurt setting
a thermometer

First, measure out the milk and place it in a pot over med-low heat. Heat the mixture to 180 degrees F. Stir constantly and check the temperature with an instant-read thermometer every few minutes.  Try not to get distracted because milk will boil over as soon as you turn your back (that seems to be my experience anyway).

After the milk has reached 180 degrees, I pour it into a quart-sized pyrex measuring cup and wait for it to cool down to between 110 and 115 degrees. It helps to set a timer for 10-15 minutes and check the temp each time. Skim off and discard any film that forms on top of the milk as it's cooling. Place 2 T of yogurt into a small bowl and whisk with a small whisk to remove any lumps. When the milk reaches 115 degrees, gradually add about 1/2 cup warm milk to the yogurt and stir until smooth. Add the yogurt mixture back into the rest of the milk and stir to combine. Pour the milk into your yogurt maker and let it ferment for 6 hours or until thick.  The longer you let it ferment, the more tart the yogurt will be because more sugar is being consumed by the beneficial bacteria in the yogurt.   Refrigerate the yogurt for several hours before stirring or eating.  This helps to keep it thick. 

After the yogurt has chilled, you may choose to strain it to make Greek-style yogurt.  Set the yogurt in a strainer lined with a coffee filter or two layers of cheesecloth and set the strainer over a bowl. Cover it and place it in the refrigerator overnight. The whey will collect in the bottom of the bowl.  If the yogurt is too thick, you can add some of the whey back in to get the desired consistency.  Any extra whey can be saved and added to smoothies or other recipes for an probiotic boost.

Scandinavian Apple Cake

Apple Cake

from Country Home March/April 1997

4 cups peeled, cored, and finely chopped cooking apples

1 cup sugar

1 cup chopped walnuts

2/3 cup butter, melted

2 eggs, slightly beaten

2 tsp vanilla

2 cups all-purpose flour

2 tsp cinnamon

1 tsp baking powder

1 tsp baking soda

3/4 tsp ground allspice

1/4 tsp ground cardamom

1/8 tsp salt

powdered sugar for top

In a large mixing bowl combine apples, sugar, walnuts, and melted butter. Stir in eggs and vanilla. In a medium mixing bowl, stir together the flour, cinnamon, baking powder, soda, allspice, and salt. Add dry ingredients to apple mixture, stirring just until combined.

Spread the batter into a greased and floured 13X9 pan or a 10-inch fluted tube pan. Bake at 350 degrees F about 30 minutes for 13X9 pan or 50 minutes for tube pan. Sprinkle warm cake with powdered sugar. Serve warm. Makes 12-16 servings.

Mint Brownies

Who can resist chocolate paired with mint? We made these delectable brownies yesterday to celebrate Morgan's 10th birthday since they are one of her favorites. I've made this recipe several times and it never fails to please. And, if you have the ingredients on hand, they are just as easy to make as those from a box! Needless to say, they are all gone this morning. 

Mint Brownies
adapted from epicurious.com

For the brownies:
1/2 cup unsalted butter
2 ounces unsweetened chocolate, chopped
2 large eggs
1 cup sugar
1/2 cup all-purpose flour
pinch of salt
1/2 tsp peppermint extract
1/2 tsp vanilla extract

For the toppings:
1 cup sifted powdered sugar
2 T unsalted butter, at room temperature
1 T milk
1/4 tsp peppermint extract
green food coloring, optional

4 ounces semisweet chocolate, chopped, or chocolate chips
2 T unsalted butter

Brownies:
Preheat oven to 350. Lightly butter an 8x8 or 9x9-inch metal baking pan. Melt the butter and chocolate in a small saucepan over low heat until smooth. Set aside. Using an electric mixer, beat eggs and sugar in a large bowl until light and fluffy, about 5 minutes. Add chocolate mixture, flour and salt, and peppermint and vanilla extracts; stir until just blended. Transfer batter to prepared pan. Bake 25 minutes for 8x8 pan and a little less for 9x9 pan. Cool slightly.

Toppings:
Beat powdered sugar, 2 T butter, milk, peppermint extract, and one drop of green food coloring, if using, in a bowl until creamy. Spread over brownies and chill until set, about one hour.

Melt chocolate and 2T butter in a small saucepan over low heat until smooth. Cool slightly. Pour over mint topping, spreading evenly. Cover and chill until set, about one hour. Makes 20 small brownies.

1st Annual Pie Contest

This year, my mother-in-law planned a pie baking contest to celebrate the summer and to pay tribute to the "lost art of pie-making". It was a fun excuse to gather friends and family.


Ellen baked her very first pie. It was an apple pie with cut-out pastry leaves decorating the top. It was delicious! She was the youngest contestant. The pies I made were pumpkin pie (left) and raspberry/blackberry pie with a lattice crust (right).


The pies filled at least 5 long tables.


The judging was difficult. These were two of the most experienced judges - they took their job very seriously!


Annie is checking out a chocolate mousse pie.


Here are the winners! Congratulations to all!

The Making of Apple Cider

While my kids loved the hay tunnels and corn stalk maze and the hay ride around the orchard, my favorite part of visiting Soergel's this year was the cider press demonstration.


First, they use a forklift to bring in a huge bin full of different varieties of apples and dump them into a holding area at the start of a conveyor belt.



The apples are fed into the machine which rinses them and carries them up the ladder to be ground up by a very loud "food processor". I had always envisioned whole apples being pressed, but this makes much more sense.


The apple "mush" is then pumped into trays lined with canvas. When each tray is filled, the canvas is wrapped around the apples and another tray of apple mush is made on top until they have about a dozen trays of apple mush all stacked on top of one another. The trays are then pressed between the "floor" and "ceiling" of the machine and all of the liquid is captured in the tray around the "floor" of the press. The liquid is then pumped through tubes into a large holding tank where it is pasteurized and then bottled. One batch of trays will make about 300 gallons of cider. The pulp/fiber left over is as dry as cardboard and they use it as mulch which eventually returns the organic matter to the soil. Very cool process to watch.

And the winner is...

The tomato harvest was good this year. Above is only a fraction of our harvest. I probably didn't water them as much as I should have when we endured a fairly long period of drought. We lost some to blossom-end rot. The tomato hornworms tried their best to foil me. But we had no aphids and the pests generally left the plants alone, going for the tender cucumber plants instead. So we waited...and waited...and waited until finally the tomatoes started to ripen in late August.



I planted about 8 different varieties, and THE WINNER IS ... a variety called CARO RICH. They are the orange tomatoes in the picture above. I think the seeds were a packet of freebies I got from Seeds of Change when I ordered the other varieties. These plants almost didn't make it into the ground as they were the spindliest seedlings, but I'm sure glad I gave them a shot! They are a larger, meaty tomato perfect for slicing onto a juicy burger or tomato sandwich or BLT. They were the best tasting of the bunch - if only I'd watered them a bit more I may have gotten a few more. I'm sad to see the last of the tomatoes being harvested, but I've canned and frozen quite a few to enjoy in sauces throughout the year until we start all over again - and I'll be sure to include the Caro Rich in my order next year.

Butternut Squash Soup

The star of our garden this year was something I didn't even intend to grow! I noticed some type of squash seedling popping up here and there - in the raspberry patch and in the center of one of the new raised beds. I decided to leave them alone and see what we would get. I never imagined they would be the most successful plants in the garden. Last week we harvested about a dozen or so big, beautiful butternut squash! I peeled, diced and roasted most of them to freeze for use in the winter and I made up a big batch of my favorite butternut squash soup.






Butternut Squash Soup

adapted from Bon Appetit

1/4 cup butter
5 1/2 pounds butternut squash (10 cups diced)
3 cups chopped onions
3 medium carrots, thinly sliced
5 tsp fresh thyme

1/8 to 1/4 tsp ground red pepper
7 cups or more chicken stock
1/4 tsp nutmeg (optional)

1/4 cup heavy cream or half and half
fresh chives for garnish (optional)

Melt the butter in a large pot. Add the squash, carrots, onions, thyme, ground red pepper, and salt and pepper to taste. Saute until the squash begins to soften and brown. Add broth and bring to a boil. Reduce heat and simmer until vegetables are very tender, about 30 minutes. Cool slightly. Working in batches, puree the soup in a blender until smooth (or use an immersion blender right in the pot). Add nutmeg and heavy cream, and adjust seasonings. Sprinkle with chives when serving. If reheating, add more broth or water to thin to desired consistency.

Note:  You can easily make this a curried butternut squash soup by sprinkling in some curry powder, either to the whole pot or to each bowl when serving.  Adding the spice to the individual bowls is a great option if you have family members with different preferences.

Lemon-Thyme Tea Cookies

If only you could smell my kitchen right now! It's been a long time since I've made cookies and since I've also been looking for ways to use the herbs in my garden, I thought these would be the perfect ones to make. The cookies are crisp and delicious and the combination of cornmeal and currants and lemon is perfect with a cup of tea.

Lemon-Thyme Tea Cookies

adapted from The Perfect Pantry's recipe for Lemon Thyme Cornmeal Cookies

1 cup whole wheat pastry flour

3/4 cup all-purpose flour

1 cup finely ground yellow cornmeal

1 tsp baking soda

1/2 tsp sea salt

1 cup unsalted butter, room temp.

1 1/4 cups sugar

2 large eggs

3/4 cup dried currants

1 tsp lemon zest

1 heaping tsp finely chopped lemon thyme

Preheat oven to 350. In a large bowl whisk together the flours, cornmeal, baking soda and salt. Place butter and sugar in the bowl of an electric mixer and mix on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time, mixing well after each addition and scraping the sides of the bowl as needed. Reduce the mixer speed to low and mix in the flour mixture until just combined. Fold in the currants, lemon zest and lemon thyme.

Drop rounded tablespoons of dough onto baking sheets lined with Silpat liners or parchment paper, spacing the dough about 2 inches apart. Flatten the cookies slightly with a dampened flat-bottomed drinking glass and sprinkle with coarse sugar. Bake 10-12 minutes until pale golden color. Allow the cookies to cool for 2-3 minutes before removing them from the cookie sheet.

Zucchini Soup

This soup is an all-time family favorite. I've made it every year since my husband and I got married.  The original called for canned tomato soup, but I have changed the recipe to make it all from scratch so I could use my garden tomatoes.  There's something to be said about a recipe that you never get tired of.  I can't tell you how many recipes I've tried and, while it's wonderful the first time, the second and third tries just don't live up to the first. This one is different. It's good year after year and holds up well in the freezer so I know I'll have a quick meal to turn to when kid activities are many and time is short. I used peeled and pureed tomatoes right from the garden but canned ones are just as good. You could easily vary this recipe and add chopped carrots or white beans, although I think it's perfect as written.

Zucchini Soup
Serves 10

2 pounds hot and/or sweet italian sausage (I used sweet)
1 medium onion, chopped
4 cloves garlic, minced
3-4 red and/or green sweet bell peppers
1-2 hot peppers, chopped, optional
1/2 teaspoon ground cumin
1 teaspoon ground black pepper
1 tablespoon dried oregano
1 quart homemade chicken broth
2 quarts canned tomatoes
2 good-sized zucchini, cubed
3 or 4 fresh basil leaves
2 Tbsp fresh parsley
salt to taste
Slices of provolone cheese for serving, optional

In a skillet, brown and drain the sausage and set aside. In a large stockpot, saute the onion for 3 minutes. Add garlic and cook another minute or two. Add peppers and continue to cook until the peppers begin to soften. Add cumin, pepper and oregano and cook 30 seconds or so. Add chicken broth, tomatoes, zucchini, sausage, basil, parsley and salt to taste. Simmer 2-3 hours. Add water or chicken stock if the soup is too thick. To serve, ladle into a bowl and place a slice of provolone on top if desired.

Colors of Summer

Marigolds


Purple Cabbage from the farm


Delphiniums


Russian Sage


Somehow, even the color palette of the hung laundry is pleasing to the eye. Goodbye summer...I'll miss you!



Related post: Colors of Late Spring

Zucchini Chocolate Cake

Thanks to Megan for letting me know about this delicious recipe for Zucchini Chocolate Cake - actually, the recipe (from Allrecipes) is called Zucchini Brownies, but they're not as dense as I would consider a brownie to be - Zucchini Chocolate Cake seems more appropriate.  The zucchini is undetectable (in fact, Annie, my 6-year-old told me I was mistaken when I talked about zucchini in the recipe), the flavor is awesome, and the leftover cake was still moist after sitting on my counter for 2 days (believe me, it will not last longer than that). Definitely do not skip the frosting because it is simply delicious on these. My daughter thought that chocolate chips would be a nice addition to the batter and I agree. Who can argue with more chocolate? I even froze a few 2-cup portions of grated zucchini so I could make this again when the winter doldrums start to settle in. Just remember to pour yourself a tall glass of milk and you'll be in chocolate heaven!


Zucchini Chocolate Cake
adapted from Marian's Zucchini Brownie recipe on AllRecipesYields: 24 servings

For the Cake:
1/2 cup vegetable oil
1 1/4 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch process)
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups finely shredded zucchini

For the frosting:
6 tablespoons unsweetened cocoa powder
1/4 cup butter
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract


DIRECTIONS:

1.Preheat oven to 350 degrees F. Spray a 9x13 inch baking pan with cooking spray.
2.In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. It will be VERY thick. Fold in the zucchini until well incorporated. Spread evenly into the prepared pan.
3.Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.

To make the frosting, melt together the 6 tablespoons of cocoa and butter; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled cake.

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If you have a question about any of the recipes on this blog, please email me at

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Images from Phipp's Conservatory

Last weekend, we were invited to take a tour of Phipp's Conservatory in Pittsburgh. I just love looking at all the plants and flowers and fish and, of course, the butterflies...


Phipp's was able to keep several of the pieces from the Chihuly Glass Exhibit


Canna Lillies


Orange butterfly in the Butterfly Room


Orchids


Pretty Goldfish

The Butterfly Miracle

This is the second year we were able to see a caterpillar go through its stages from larvae to chrysalis and then to butterfly right in our own garden. I first saw this caterpillar while sitting on my back patio. He was hanging out on a large glass vase I had in the center of our outdoor dining table. How did he get there and why would he want to be there? I have no idea. But I gently picked up the vase and took it over to the zinnias where last year's caterpillar made its chrysalis. He hopped right onto the zinnia and hung out there for a day or two...


before forming this chrysalis. Last year we got it all on video tape. It is absolutely amazing to watch.



In a little more than two weeks (I checked on him daily), the chrysalis became more transparent and you could see the dark wing pattern through the thinning chrysalis. The next morning, we went to check on him again and there he was, hanging there to dry out his wings. Incredible transformation.