Log Lady Cake (ok, it's Buche de Noel)

2012's version:

This post is really old. Like, January old. But it deserves to be written, mostly because my sister is Log Lady.

Mirror images.

For my sister's birthday, I made her a log lady cake. Okay, really, it's Buche de Noel, but I think Log Lady Cake is more appropriate. It is fitting that it is traditionally French. It's also equally important to note this is the second Twin Peaks themed birthday gift/celebration I have done for her. One time, we threw her a Twin Peaks/David Lynch themed surprise costume birthday party complete with cherry pie, donuts, and plenty of coffee.

"I'm Paul", Sherrif Harry Truman, Albert, BOB, Audrey Horne, James Hurley, Frank Booth, Ben, Margaret Lanterman (Log Lady), "Rita", Leo Johnson, Special Agent Dale Cooper, Big Ed Hurley, Nadine Hurley, Mutant baby from Eraserhead.

So this year (and by that I mean ten months ago) I made her Buche de Noel Log Lady cake. And it was fun. And delicious. And now her birthday cake tradition. It is conveniently flour-free, because her birthday fell mid-Primal challenge. Although, there's plenty of sugar...

First, you make the filling, what is essentially a chocolate whipped cream. While it chills, you make a chocolate sponge cake. 

While the cake is still warm, you turn it out. I found my silicone mats very convenient for this, although you could use a dish towel. You sprinkle on confectioner's sugar, and roll the cake up to set.

After the cake cools completely, you roll it out again. You then spread the chocolate whipped cream inside, and roll it back up. After filling, you cut off a piece from one end to add a protrusion, then frost again.

2011's

I used a wooden skewer to make a bark pattern in the frosting. I then used existing clay mushrooms I had from our wedding shower. I also used warm fingers to mold chocolate kisses into mushroom shapes, and used wooden skewers as stems.

2011's

2011's

2011's

Teapots make great vases.

Ridiculously Easy Chocolate Peanut Butter Bars

These are Reese's Cup wanna-bes. They are amazing. They are really, ridiculously easy to make, and the flavor is the perfect balance of salty and sweet, with just a little bit of texture. Yum.

Chocolate Peanut Butter Bars

1/2 cup + 1/4 cup butter

1 3/4 cup confectioner's sugar

1 cup creamy peanut butter

3/4 cup graham cracker crumbs

1/2 cup semisweet chocolate

Line either an 8x8, a 9x9, or a 7x11 inch pan with foil.

Melt 1/2 cup butter over low heat. Remove from the heat and stir in the confectioner's sugar. Add the peanut butter and graham cracker crumbs and stir again. Spread in the pan evenly.

Over low heat melt 1/4 cup butter. Add the chocolate, then stir until nearly melted. Remove from the heat and stir until smooth and shiny.

Spread over the peanut butter mixture. Pop in the fridge for 30 minutes. Cut in bars with a pizza cutter, serve and enjoy, then keep the leftovers in the fridge:)

Bob's Surprise Birthday Dinner

For his birthday, we told Bob we were going to make him a dinner of his choice. Instead, we planned him a surprise party (we still made dinner, though). Bob requested a comforting meal from his childhood: pulled pork sandwiches, potatoes au gratin, and kansas dirt cake. I've only ever made potatoes au gratin. Bob wanted his mother's recipes, though, so my little knowledge of these dishes flew out the window. We elected to have someone bring the potatoes, and I focused my energy on the pulled pork, the cake, and the decor!

I had no idea what cut of meat to use, of course, but my butcher happily told me. The conversation went something like this:

"I want to make pulled pork." -me

"So you want a pork shoulder?" -her

"I guess that is what I want!?" -me, relieved

"How much?" -her

"Uhhh..... four pounds?" - me, confused again

Slow Cooker Pulled Pork for Sandwiches

4 lb pork shoulder, or butt

24 ounces root beer

2 tablespoons minced garlic

1 teaspoon montreal steak seasoning

1 tablespoon worcestershire sauce
1/2 teaspoon Johnny's Seasoning Salt

16 ounces of barbeque sauce

In your slow cooker insert, put the pork shoulder and the root beer. Let it sit overnight.

The next morning, about 9 hours before serving, place the insert into your slow cooker, add the garlic, steak seasoning, and worcestershire, then cook on low.

About 9 hours later, drain and shred the pork. Mix the barbeque sauce in and place the shredded pork in the slow cooker on warm to serve.

Serves 10-12.

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Kansas Dirt Cake

by Pastor Bob's Mom:)

1 package oreos

2 small boxes instant vanilla pudding

3 cups milk

8 ounces cream cheese

1/2 cup softened butter or margarine

1 cup powdered sugar

1 large container cool whip

Crush the oreos finely. Place about 2/3 into bottom of 10x15 pyrex and reserve the rest for the top. Mix the pudding powder and milk together. Whisk for two minutes. Put in fridge to set for 5 minutes.

Meanwhile, cream together the cream cheese and the butter/margarine. Then add the powdered sugar. Add the pudding to the mix, then fold in the cool whip. Pour over the crushed oreos.

Sprinkle the top with remaining oreos, then freeze for at least 8 hours before serving.

Serves a lot. Probably 16. Who knows. All I know is there's a LOT left in my freezer.

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Also, we surprised the hell out of him. Yay:)

Cranberry Sauce with Persimmon

 

I've never really had a chance to go all out cooking wise for Thanksgiving. When I was a kid, growing up, we'd all go to my grandparents house in Gig Harbor, pull out the gold silverware, and have a huge pre-made feast for 10 people. I was never really interested in anything other than turkey, mashed potatoes, vegetables, and rolls, because nothing was ever too home made. When my grandparents moved to Arizona, we changed up our Thanksgiving plans. One year my sister was away at school, and my parents and I decided to do Thanksgiving anyway. My brightest memory is hearing the smoke alarm go off, seeing the turkey on fire in the oven, and instead of helping, my first instinct being to army-crawl to my room to grab my camera and my mom yelling "LEANNA! Your camera?! REALLY!?" The next two Thanksgivings I spent at my boyfriend at the time's family's celebration (involving a flaming turkey of a whole other kind--deep fried). Last year we did a beyond vegan Thanksgiving (think only vegetables, 2 T olive oil/person, salt, pepper, and fresh herbs.....that's IT) so I didn't get a chance to cook a traditional meal. This year, finally, I would be able to cook......for 3 other people. But, me being me, I cooked 5 pounds of mashed potatoes; 3 of sweet potatoes; pumpkin pie from scratch; and green beans with caramelized shallots, bacon, and pepitas anyway! Then I bought a huge bag of cranberries...then I got a few persimmons in my CSA box...then I ran across this recipe, and it was fate!

Cranberry Sauce with Persimmon

3 1/2 cups fresh cranberries

1/8 cup dry red wine

2 tablespoons water

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon allspice

1 tablespoon orange zest, chopped

1/2 cup honey

1 fuyu persimmon

1/4 cup sugar or to taste

Bring the cranberries, wine, water, spices, zest, and honey to a boil over medium heat in a saucepan. Stir frequently, until most of the cranberries pop open. 

Meanwhile, peel and cut the persimmon into 1/4 inch cubes. Turn off the heat and stir in the persimmon. Taste. Add sugar or more honey to your desired sweetness. 

Let cool to room temperature and then store in a tightly sealed container in fridge to "gel".

Not just another pumpkin recipe

When I made Pumpkin Loaf, and Pumpkin Pie, I had leftover fresh pumpkin puree. When I made Zucchini Bread, I had leftover zucchini. Something clicked... and it was delicious...

Pumpkin-Zucchini Bread

3 eggs, lightly beaten

2 cups sugar

1 cup pumpkin puree

1/2 cup melted butter

1/2 cup applesauce, unsweetened

1 tablespoon vanilla extract

3 cups flour

1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

1/4 teaspoon allspice
1 cup shredded zucchini
1/2 cup chopped walnuts

1/2 cup mini chocolate chips

Preheat the oven to 350 degrees. Grease and cinnamon-sugar 2-9x5x3 loaf pans.

Mix together the eggs and sugar. Add the pumpkin, butter, applesauce, and vanilla. 

In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and allspice. Gradually add to the pumpkin mixture, and mix well. 

Stir in the zucchini, walnuts, and chocolate chips. Pour into prepared pans. Bake for 45-50 minutes, or until a tester inserted into the middle of each loaf comes out clean. Cool in pans for 5-10 minutes, then turn onto wire cooling racks.

Yum:)

Root Vegetable Chowder and Pumpkin Pie

Sunday, we had a dinner date with some friends. I got to do the coordinating, planning, menu choosing, and job delegating, of course, which was lots of fun. I chose a seasonal Root Vegetable Chowder, alongside salad and bread. Wine and sparkling water to drink, with my Pumpkin Pie and my Pumpkin Zucchini Loaf (recipe coming soon) for dessert rounded the meal off nicely.

Root Vegetable Chowder
with adaptations for slow cooker

2-4 chopped slices of bacon
1 tablespoon olive oil
3 medium leeks, trimmed, white and green thinly sliced
1 lb (about 2) parsnips, peeled, 1/3 inch dice
3 medium carrots, peeled, 1/3 inch dice
4 minced garlic cloves
1 1/2 teaspoons dried thyme
1 1/2 lb (about 2 large) russet potatoes, 1/2 inch dice (peeled or not)2 tablespoons fresh chopped parsley
salt and pepper to taste

For stovetop:
2 tablespoons all purpose flour
3 cups milk
3 cups broth (or more, depending)

For slow cooker:
4 cups broth (or enough to cover)
1 cup half and half or light cream

Stove top directions:
In a large pot over medium heat, cook the bacon. Take out of the pan and reserve. Add olive oil to the pan and heat until rippling. Add the leeks and saute until tender, but not browned--about seven minutes.

Add the parsnips, carrots, garlic, and thyme. Saute for 5 minutes and then add the potatoes and flour. Stir to coat all--about one minute.

Gradually add in the milk and broth. Bring to a boil, then reduce to a simmer. Simmer, stirring occassionally for about 20 minutes, or until the vegetables are tender and the soup is thickened.

Optional: Take about 2 cups of vegetables out of pot, mash, and return to pot, mixing until combined.

Add the bacon back into the pot. Season to taste with salt and pepper.
Serve; sprinkle with parsley.

Slow cooker directions:In a large pot over medium heat, cook the bacon. Take out of the pan and reserve. Add olive oil to the pan and heat until rippling. Add the leeks and saute until crisp tender--about 4 minutes.

Pile the leeks and bacon mixture into the slow cooker along with the parsnips, carrots, garlic, thyme, potatoes, and broth. Cover and cook on low for 6-8 hours or until vegetables are very tender.
Optional: Take about 2 cups of vegetables out of pot, mash, and return to pot, mixing until combined. Season to taste with salt and pepper.

Stir in half and half, test temperature, and either serve with parsley, or heat through on high setting to warm sufficiently.


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Pumpkin Pie
For the filling:
1 cup sugar
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt
4 large eggs
3 cups pumpkin puree (from scratch this is the yield from an 8 inch pumpkin)
18 ounces evaporated milk
1/2 teaspoon of vanilla extract

For the crust:
1 1/2 cups all purpose flour
pinch of salt
6 tablespoons unsalted butter, cold
1 tablespoon superfine sugar

Put the flour in a bowl with the salt and butter. Cut in the butter. I prefer to rub with my fingertips until the mixture resembles bread crumbs (easiest way is to use the food processor).

Stir in the sugar and then add about 2-3 tablespoons of water and mix to a soft dough. Then knead the dough lightly on a floured surface. Flatten it out into a round, wrap in plastic wrap, and chill for 1 hour.

Roll out the pastry thinly and line a 9-inch deep pie pan. Trim the excess dough from the sides and reserve. Prick the base of the pastry shell with a fork. Cut as many leaf shapes as you can from remaining pastry and make vein markings (I use the back of a knife). Brush the edge of the pie pastry with water, and stick the leaves all around the edge. Overlap slightly. Chill while you prep the rest. If you have enough remaining pastry, cut out some large leaves (I like three) or if you have extra leaves left over, set those aside.

Preheat the oven to 425 degrees with a baking sheet inside.
Mix all of the filling together well in a stand mixer. Pour the filling into the pie pan and smooth the top. The filling will be quite runny, but don't worry :)

Place on the preheated baking sheet and bake for 15 minutes. Reduce the temperature to 350 degrees and bake for another 30 minutes then arrange remaining pastry leaves on the top in a decorative manner. Bake for another 15 to 30 minutes, until the filling is set (a tester comes out clean from the middle), and the pastry is golden.

Serve with a generous dollop of freshly whipped cream.

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Collaborative Zucchini Bread

Pages from our recipe book from our wedding shower :)

I promised that I'd post my latest favorite zucchini bread recipe so here it is!

At our wedding shower, my sister had everyone bring a recipe, put it on a page that they decorated, and then assembled a recipe book for me with my friends and families' favorite recipes. It's hilarious, filled with gnome stickers, drawings, collages, beauty, and tons of love. I love making something out of it, because each page is so drastically different and reminiscent of the person whose recipe I'm about to make.

On the very last page, below the words "EASY SWEETS", in a beautiful envelope, is a copy of a cracked and barely legible recipe card. "Zucchini Bread...From the kitchen of: Erna & Brand" (& Brand is scrawled in by my sister, of course). The recipe was given to Brand's mother, Hazel, by a friend, when she was pregnant with Brand. Side note: The bottom says "Good luck and happy eating, Hazel! Your baby girl will soon be here!!!" Candace has added "= BRAND" above baby girl :) Hahaha.

It was adapted by Hazel, then Candace and Brand, and now me. It's now my go-to recipe for late summer, when Candace goes down to Portland to visit Brand, and comes back with several two foot long zucchinis from Hazel's garden...

Collaborative Zucchini Bread

1/2 cup oil

1/2 cup applesauce, unsweetened

3 eggs

2 cups sugar

3 teaspoons vanilla extract

3 1/2 cups grated zucchini

3 cups flour

1 teaspoon salt

1/4 teaspoon baking powder

3 teaspoons cinnamon

1 teaspoon baking soda

1/2 cup chopped nuts

1/2-1 cup add ins: raisins or chocolate chips--I love mini chocolate chips **optional**

Preheat the oven to 350 degrees.

Grease and cinnamon sugar two large loaf pans.

Beat together the oil, applesauce, eggs, and sugar. Add in the zucchini and vanilla.

Combine the dry ingredients. Add the dry to the wet and stir until combined.

Divide into loaf pans evenly and bake for one hour and ten minutes.

Remove onto cooling rack.

Enjoy :)

Wrap in aluminum foil and store at room temperature.

Lemon Cake

Last Zombie Jesus Day, errr, I mean...Easter, we were going over to our friend Tracey and Lauren's house, and I was going to bring a dish to share. I obviously decided to bake, because that's what I love doing. I wanted to make something a little lighter and reminiscent of Spring, even though, surprisingly, we ended up with a sunny day. I also wanted to try a new recipe. I ended up not having enough lemons for this recipe, and substituted oranges. The result was amazing. Everyone loved it--and had seconds. I had to give the recipe to plenty of people after the first try. Since then, it's my go-to for shared meals and dinner parties (by the way, serving a loaf for dessert, then wrapping the second one up with some ribbon as a gift to your guests is pretty well received!) It isn't exactly a throw-together recipe, so I save it for those times I really have been missing the kitchen. The results, though, are worth it...

Lemon Cake

2 sticks unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided (plus extra for pan)
4 extra-large eggs, at room temperature
1/3 cup zest, lemon and orange (I used 2 valencia oranges & 4 lemons)
3 cups all-purpose unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed juice, divided (1/2 c lemon and 1/4 c orange)
3/4 cup buttermilk, at room temperature
1 1/2 teaspoons vanilla extract

glaze:2 cups confectioner's sugar
3 1/2 tablespoons lemon juice
optional:
but required if you're smart at all.
1 pint of blueberries (or whatever is in season)


Begin by preheating the oven to 350 degrees.

You may use either a bundt pan or 2 loaf pans (8 1/2 by 4 1/2 by 2 1/2 in).
Whenever I am baking (banana bread, zucchini loaf, any cakes) I prefer to butter and sugar the pan instead of butter and flour. I think it gives it an outer sweet crust, and a prettier presentation. So, butter and sugar your pan(s).
I think it's easiest to use the wrappings from the room temperature butter, as they hold on to a lot of extra butter, and you don't get your hands too messy. Make sure to get all the way up the edge, then pour in some sugar, shake, spin, and roll it around to get in all the corners and up the sides thoroughly.

Cream the butter and 2 cups of the sugar until light and fluffy. I prefer to use my whisk attachment in my stand up mixer, as it tends to leave less on the sides. Be sure to scrape down your bowl frequently. While the butter and sugar are creaming, I zest the fruit. Because it takes for-ev-ER. I usually pass this job off onto my husband, who quite enjoys it. Use a good micro plane, and be sure to get all you can. While you're at it, juice them. You can roll them for a few seconds before juicing to get those juices flowing, or you can even pop them in the microwave for a few seconds. It really helps.

Add the eggs, one at a time, and all of the zest. Mix on medium speed until incorporated and a sunny yellow:)

Stir together the dry ingredients. (Flour, baking powder, baking soda, salt)

In another small bowl, combine the wet ingredients. (Buttermilk, 1/4 cup of the juice, buttermilk, vanilla)

Add dry and wet alternately to the mixing bowl, starting and ending with the dry. It's a pain, but it's worth it.

Pour into prepared pan(s), dividing evenly if in loaf pans...duh. If I'm using loaf pans, I like sprinkling the top with a little coarse sugar for presentation at this point.

Bake for 45 minutes-1 hour, until a tester comes out clean. The bundt pan will take longer than the loaf pans.

Make the syrup. Combine 1/2 cup sugar and 1/2 cup juice in a small saucepan over medium-low heat until dissolved. When the cakes come out of the oven, I like to poke some holes in it using a skewer, then pour the syrup over the top.
Allow to cool until syrup is absorbed then let cool completely on a wire rack. Move your cake to it's serving platter.

Make the glaze by whisking together the confectioner's sugar and the lemon juice then spoon the glaze over the top (it's a LARGE quantity of glaze, so I usually pour about 3/4 over the cakes, and reserve the rest so that anyone who wants extra can spoon it over their individual piece). Top with the blueberries, and serve.

OH, oh, oh, then use your leftover buttermilk to make Buttermilk Pancakes! :)

Lemonade, bread and brownies

Homemade Lemonade

8 juiced lemons
1:1 ratio simple syrup
1/4 c pre-squeezed lemon juice
4 c water

Juice lemons, prepare simple syrup, blend together.
Add water.
Taste.
If necessary, add extra lemon juice.
Serve in chilled glasses with sliced lemon.

"Five-minute" Artisan Bread

Brownies

8 1 oz squares unsweetened chocolate
1 c butter
5 eggs
3 c sugar
1 T vanilla
1 1/2 c flour
1 t salt
1 c walnuts
1/3 c semi-sweet chocolate chips

Oven at 375, grease a 9x13 pan with butter, then sugar it.
Melt chocolate and butter over low heat.
Blend eggs, sugar, and vanilla together at high speed for ten minutes.
Blend in chocolate, flour, and salt until just mixed.
Stir in nuts and chocolate.
Pour in pan.
Bake 42 minutes (check after 35).