Author Archives: kamillecscellick

New Beginnings & Chockful Blondies

Thursday morning is playgroup morning in our house.  It typically goes like this,

  1. 7:00: Have Sweetpea go to the bathroom, change Tayers diaper, and try to allow Sweetpea the freedom a three year old needs in their independence of “I wanna do it.”
  2. 7:30: (takes that long because of the independence & finally asking for help) Go downstairs get milk for both girls, pick up Tayers because she needs her morning snuggles, start on breakfast.
  3. 7:45: Girls are at the table eating and I’m trying to make a cup of coffee.
  4. 8:15-8:30: We’re finally done with breakfast and clean up ensues.
  5. 8:45: change Tayers again and debate whether she will only have one nap that day, if two, hurry and put her to bed
  6. 9:00-9:15: clean up dishes, tell Sweetpea that I need a shower while she stays on the main floor dancing around imagining her life if she lived in Strawberryland.
  7. 9:45: I’m ready, but trying to get the girls ready (once again dependent upon Tayers nap).  Get snacks together
  8. 10:15: somehow between 9:30 and 10:15 I have no idea where 45 minutes went, so I give into any expectation of getting to playgroup at 10:00.
  9. 10:20ish: We finally make it to playgroup

That’s typical Thursday morning; however, Tayers slept much longer and I was very casual & laid back letting go of any expectation I had on myself or my girls.  And although we were an hour late upon arrival, I find that I am a better mama for it.  So as we were pulling out onto the main road around 11:00 I was reflecting upon my day yesterday.  If you were to have called me or unexpectedly dropped by for a visit around 1:00 yesterday, I would have met you in tears.  It was one of those afternoons where I was finding myself to be short with my girls, missing connection times with my oldest, and feeling altogether crummy.  The feeling which crept up was “these girls would be better off without me.”  Of course, I know that’s not true, but we have these days.

All I could see were my failures, my areas of weakness and everything I lacked.  It’s hard to get over these moments, because even though I know I’m forgiven when I ask for it–it still doesn’t erase guilt right away.  But this morning pulling out onto the main road I was thinking about what I had read about a particular mother.  She would normally overreact to her three and a half year old’s behavior or shenanigans, but she was implementing different behavior patterns for herself, choosing to act and not react and to live with the end in mind.  This made me realize that there are many times when I have overreacted as a mama and I can recall many instances I’m not proud of, but it doesn’t relegate me to being that person forever.  As it says in the Bible, “his mercies are new every morning.”  That’s relieving for me to not just know, but realize it and apply it.

Mothering is not for the faint of heart and it is probably the most self-realization journeys I will ever walk on.  If you’re in this parenting boat, your past doesn’t dictate your future, even if you feel like the mess is too huge.  If you’re marriage is weathering hard storms, your past doesn’t dictate your future, even if you feel like the mess is too huge.  If you’re old & gray and you don’t know if it’s even worth it, your past doesn’t dictate your future, even if you feel like the mess is too huge.  No matter where you are on life’s journey, your past doesn’t dictate your future, because there is always time for a new beginning.

If you’re new beginning is getting your health life back on track, then maybe stop reading right now and go to a different site.  Because this chock full blondie is a different beginning, but one that will remind you that life is sane (in that small window of devouring them).

Chock Full Blondies (printable recipe)

Recipe is adapted from Sticky, Chewy, Messy, Gooey. You can add different nuts.  The original recipe said to bake it for 30-35 minutes, but it took a lot longer than 35 minutes.  It was more like 45 on my oven and I have an oven thermometer.  When using a toothpick, insert it in the middle and pull it out.  If there are a couple crumbs left–that’s perfect.  You basically don’t want to pull out a toothpick with wet batter on it.

Ingredients

3 cups dark brown sugar

1 cup (8 oz) unsalted butter

4 eggs, room temperature

1 Tb vanilla extract

1 tsp salt

2 cups all-purpose flour

3/4 baking soda

1 1/2 cups almonds, toasted & coarsely chopped

1 cup white chocolate chips

1 cup semi-sweet chocolate chips

1 cup sweetened flaked coconut

4 Heath or Skor bars, broken into bite-sized pieces OR a 14-oz bag of mini-heath bars

  1. Preheat oven to 350.  Spray a 9×13 inch pan with nonstick spray.  Melt butter with brown sugar over medium heat in a heavy bottom pan.  Stirring occasionally until butter is melted.  Once it’s melted, let it gently bubble for about 3 minutes.  Remove from heat.
  2. In a large bowl, combine eggs, vanilla & salt whisking them altogether and set aside.  In small bowl, combine flour & baking soda together.
  3. Once the sugar & butter mixture is cooled, add it to the egg mixture and combine.  Add the flour mixture to the wet and combine till all the flour has been thoroughly mixed in.  Add all the nuts & bolts (white chocolate chips, chocolate chips, almonds, broken toffee bars, & coconut).  Stir till combined.
  4. Pour into greased pan and cook for 40-50 minutes, or until a toothpick comes out relatively clean.  Cool on a wire rack and cut into however big slices you would like.

Crafting Hospitality

Last night as I was pulling the pork apart, I was reminded of my soon to be brother-in-law’s art show back in August. You see, if you’ve ever met Bob without a long sleeve shirt on or a jacket, you are sure to notice the tatoo of a pig on his forearm. It’s quite catching and then a conversation into the land of pork and all things so wonderful around this magnificent of animals comes protruding forth. Bob is marrying my sister-in-law Amber(Ben’s sister) and I can wholeheartedly say how much we all love him and are very thankful he is joining the family. Not only can we talk food shop, but he knows a thing or two about pottery & ceramics.

It was in August that he had his senior project (via art show)/presentation, where he spoke briefly about his ceramic creations, we toured his exhibit, we ate his pulled pork (that he smoked), drank bourbon & whiskey, and had a wonderful time in doing it. What struck me most (that I have yet to encapsulate until now) on that idyllic Seattle summer evening was what Bob spoke about in regards to his work. He said (paraphrasing) that he viewed his pottery as a form of hospitality. He chooses to create cups, bowls, decanters–some of the more practical items with clay, in order to serve the food he loves (pulled pork, bourbon, waffles for post-Christmas breakfast) for people he loves.

It is through his passion of creating, molding, glazing & firing clay with his hands that he is creating unique forms of hospitality. We as the recipients get a taste of appreciation eating and drinking off these tangible pottery pieces. Bob delivers a bit of his passion & hard work (all forms of hospitable acts) to us. So if you’re one of those people wondering “how in the world can I deliver a bit of hospitality?” I would suggest making a special meal that took a bit more time for your family or guests, pulling out the nicer dinnerware just because, or even lighting candles to communicate that we can intertwine ordinary & sacred time together. Seeing that we take the time to give attention to details occasionally throughout our week.

So, if you’re up for it…you could make this indoor pulled pork. I’m telling you right now that it takes time, but the end result is full reward. When I was pregnant with my youngest I got addicted to pulled pork sandwiches. And ya know that craving has yet to leave my system and I have yet to find a place in Bellingham that satisfies what I’m looking for. However, after eating this last night, I feel like I’ve found it. I was in line at the grocery store and I saw the Cooks Illustrated magazine with the words ‘Indoor Pulled Pork’ and knew I had to buy it, because I don’t have a smoker and C.I. rarely fails me. Well, after a total of 6 1/2 to 7 hours I finally got rewarded for my hard work (more like my patience). This would fall under the category of a comfort yet special dinner with a touch of Southern goodness.

Indoor Pulled Pork (printable recipe)

I think pulled pork topped with slaw is not only quintessential, but essential. These two have a symbiotic relationship, so don’t forget to top it with slaw. I used pork shoulder rather than pork butt and chose the Lexington Vinegar Sauce mainly because I had all the ingredients for it versus the other two options. I would wager to say that you wouldn’t be able to tell that this was cooked without the use of a smoker.

Pork:

1 cup plus 2 tsp salt
1/2 cup plus 2 Tb sugar
3 Tb plus 2 tsp liquid smoke
1 boneless pork butt (5 lbs), cut in half horizontally or pork shoulder strips
1/4 cup yellow mustard
2 Tb ground black pepper
2 Tb smoked paprika
1 tsp cayenne pepper

Lexington Vinegar Barbecue Sauce

1 cup apple cider vinegar
1/2 cup ketchup
1/2 cup water
1 Tb sugar
3/4 tsp salt
3/4 tsp red pepper flakes
1/2 tsp ground black pepper

  1. FOR THE PORK: Dissolve 1 cup salt, 1/2 cup sugar, and 3 tablespoons liquid smoke in 4 quarts cold water in large container.  Submerge pork in brine, cover with plastic wrap, and refrigerate for 2 hours.
  2. While the pork brines, combine mustard and remaining 2 teaspoons liquid smoke in small bowl; set aside.  Combine black pepper, paprika, remaining 2 tablespoons sugar, remaining 2 teaspoons salt, and cayenne in second small bowl; set aside.  Adjust oven rack to lower-middle position and heat oven to 325 degrees.
  3. Remove pork from brine and dry thoroughly with paper towels.  Rub mustard mixture over entire surface of each piece of pork.  Sprinkle entire surface of each piece with spice mixture.  Place pork on wire rack set inside foil-lined rimmed baking sheet.  Place piece of parchment paper over pork, then cover with sheet of aluminum foil, sealing edges to prevent moisture from escaping.  Roast pork for 3 hours.
  4. Remove pork from oven; remove and discard foil and parchment.  Carefully pour off liquid in bottom of baking sheet into a fat separator (or a big enough bowl and use a baster to get the liquid below the fat) and reserve for sauce.  Return pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200 degrees on instant-read thermometer, about 1 1/2 hours.  Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes.
  5. FOR THE SAUCE: While pork rests, pour 1/2 cup of defatted cooking liquid from fat separator (or from baster) into medium bowl; whisk into sauce ingredients.
  6. Shred pork either with your hands or with two forks into bite-sized pieces.  Toss with sauce and serve on warm rolls topped with coleslaw.

Making the Lexington Vinegar Barbecue Sauce: Combine all the ingredients in a bowl with 1/2 cup of defatted cooking liquid and whisk to combine.

Easy Coleslaw:

1/2 head of cabbage, thinly sliced with chef knife

1 peeled carrot, grated

1/4 cup mayonnaise

1/8 cup (2 Tb) buttermilk

2-3 Tb honey

1 Tb dijon mustard

splash of apple cider vinegar, regular vinegar, or lemon (basically you need an acid)

salt to taste

Mix all the dressing ingredients together and taste.  If it tastes too much like mayo, then add a bit more honey, vinegar & salt.  Dump on the sliced cabbage and grated carrot and toss.

Banana Macadamia Praline Scones

This morning I woke up at 6:00 after going to bed rather late, because I wanted to bring some scones to the worship team I’m blessed to be apart of and where I would be joining at 7:30 this morning (as well as leave some warm, freshly baked scones for my little family).  I love scones for their multifaceted ability and what I might deem as “kitchen sink baking.”  And let me tell you that the scones I made were fantastic with chopped up apples, toasted walnuts, dried cranberries, buttermilk, & making use of whole wheat flour.  However, the sun wasn’t out by the time these came out of the oven and honestly, I needed to get going, so no time for a photo and no recipe for them.

Lucky for you is that I made a different scone last weekend, which were the essence of freshly baked banana bread, except in scone form (does it get any better on a lazy Saturday morning?).  I didn’t get to linger in the aroma of these too long after pulling them out of the oven, because they quickly got devoured by my carbohydrate frenzied daughters. 

A bit of a transition from scones to some of what I’ve been reflecting on this week.  There’s really no easy transition, but an abrupt bump in the road and steering toward another course sometimes.  This would be one of those times.  I have to share that a week ago I went to bed thinking I would delete this blog, cut my losses and call it a good run.  I’ve been discouraged in writing posts, looking at other people’s blogs, and then coming back to evangitality asking myself, “What in the world am I doing with this blog?”  And further asking, “does anyone even read this?…why am I writing?…and who am I writing for?”

And being a thin-skinned, sensitive type, I tend to read into things that aren’t there and over analyze and stop being who I’m designed to be and try to be something I’m not (leading to further insecurities).  So as I was about to hastily pull the plug, a dear friend sent a message to me on Facebook about this blog.  And ya know what, it wasn’t anything profound or big, but a simple reminder for me to take a step back and reflect.  I needed to reflect upon what inspired me in the first place to start this evangitality blog thing (the name which some people cannot pronounce) and get back to that.

So I’ve spent a week not feeling any need to put up a new post, but simply be.  After a conversation with Ben (and many with God after that), he mentioned how I have to ask myself what I want to convey.  He said, “do you want it to become a food blog?  What’s your mission with it?”  Well, I haven’t completely narrowed it down; however, I do know that I’ve felt like I’ve jumped around and haven’t always stayed on track.  What I have figured out is that I am not and never was intending this to solely be a food blog.  There about a zillion food blogs out there and although I absolutely love baking & cooking–I’m not wanting to sign up for being one in a zillion at this point (stubborn maybe).  However, I will still be posting recipes, because it’s a means of hospitality, but I don’t want to limit this to simply food posts.

But I do want this blog to be centered around hospitality, exploring the theoretical aspects of it and practical, sharing stories from my experience and stories of other people who serve as inspirations to further walk this road of evangitality.  I hope you will join me and give me feedback along the way.  I hope you will share your stories of walking out evangitality or people who have walked before or alongside you in these footsteps.  And here’s what evangitality is about

Evangitality is about living out Christ in practical ways, through the monotonous, humdrum of life. It is taking evangelism, which is sharing the ‘good news,’ and mixing it with a welcoming, caring, loving, and safe environment, which we might call ‘hospitality.’

So maybe the next time you are wanting to extend evangitality to someone you know needs to hear this, may I suggest you bring these scones with you, because I’m pretty sure that helps build an instant bridge.

Banana Macadamia Praline Scones (printable version)

These scones were adapted from my Simply Scones book.  Instead of using 100% all-purpose flour, I split it in half using whole wheat pastry flour as well.  If you love banana bread, then these scones will hit that “curl up on the couch-with a cup of coffee-sitting in your pajamas” spot.


Ingredients:

  • ¼ cup granulated sugar
  • 2 Tb brandy or water
  • ¾ cup lightly salted macadamia nuts
  • 1 ¼  cups all-purpose flour
  • 1 ¼ cups whole wheat pastry flour
  • 1/3 cup firmly packed light brown sugar
  • 2 ½ tsp baking powder
  • ¼ tsp salt
  • 1/3 cup unsalted butter, chilled
  • 1 cup mashed ripe banana (2 large bananas)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tsp turbinado sugar for sprinkling

Preheat oven to 375.  Line a baking sheet with parchment paper.

Lightly oil a 10-inch diameter circle on a baking sheet or put down a silipat.  In a small heavy saucepan, stir together the granulated sugar and brandy (or water).  Cook over medium heat, stirring constantly, until the sugar dissolves.  Increase the heat to high and bring the mixture to a boil.  Cook without stirring for 4 minutes, or until the mixture turns amber and caramelizes.  Immediately stir in the macadamia nuts and stir to coat the nuts with the syrup.  Immediately scrape the mixture onto the prepared baking sheet or silipat. Cool for 20 minutes or until hardened.  Transfer the mixture to a cutting board and chop the praline.

In a large bowl, stir the flour, brown sugar, baking powder, and salt.  Cut the butter into ½-inch cubes and distribute them over the flour mixture.  With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs.  In a small bowl, stir together the bananas, eggs, and vanilla.  Add the banana mixture to the flour mixture and stir to combine.  The dough will be sticky.  Stir in praline.

Take the dough and drop it on the parchment lined baking sheet (about baseball size).  Sprinkle with the turbinado sugar and bake for 25-30 minutes.  Once you start smelling the wonder that comes from banana bread take it out and set it on a cooling rack.  Serve warm and be careful to not eat all of them too quickly.

Makes about 8 scones

Palace Temple & Hospitality

When I think about hospitality and what that really looks like…I typically find myself watching other people to see what they’ve come up with.  And on Friday night as Ben and I were sitting in a living room listening to the story of a lady we both know, it was at that moment that I took a mental picture.  I take these pictures of moments that I don’t want to forget.  Unless it’s really standout, I most often forget if I don’t write it down.  Well, here I am, writing it down…it being the story of Trudy & John and The Whatcom Dream.

I’ve heard Trudy’s story a couple times now, but it’s still phenomenal to me.  She grew up knowing & using the welfare system.  Not thinking much about what future she could have, she bought into the system and became a product of all she knew.  There wasn’t a way out until she encountered T.W.D.  However, T.W.D. was more than an organization, but it was people who met Trudy & John where they were.  T.W.D. teaches financial classes to empower those who are financially destitute to give them a hope, yet not a handout.  Trudy would call herself a sassy young woman with the mouth of a sailor (both verbally & what went in).

But, as the members of T.W.D. met her where she was at, she also soon realized that Jesus wanted to meet her where she was at.  She and John got married, started serving the Lord, and moved out of Bellingham’s renown poorest/highest crime rate neighborhood into safe suburbia.  But (yes there’s always a ‘but’), God told her that she needed to move back to the neighborhood where she came from and be evangitality to meet the people where they were at.

So they packed up their stuff, sold their place, and bought the little pink house which was once a well-known meth house on the Texas block.  They were redeeming the evil for the good.  Fast forward ahead and Trudy & John still live in that old meth house, except they have been living out true hospitality to their neighbors & neighborhood.  They have started a community garden, host bonfires, and simply go out through their neighborhood to know the people who live there.  People flock to John & Trudy.  And I think it’s because they emanate a pure goodness.

What struck me on Friday night was something new as Trudy spoke.  She & John are shining lights in their neighborhood and I know they genuinely love their neighbors.  Their authenticity is what makes them so attractive.  But what got me was this…I shouldn’t feel guilty that I’m not living in the “ghetto” doing hard core hospitality.  However, I began to ask God, “what would you have us do and where?”  You see, when you hear stories like Trudy’s you cannot help, but want to pack up all your stuff and give it away for the less fortunate.  Yet, I don’t think that’s necessarily the answer all the time (sometimes yes, most the time…no).  Do I have the answer for myself and my family?  No.

But, what I do know, at this very moment is this.  I truly believe that wherever I find myself, in whatever circumstance, I need to seek out contentment.  When I think about Ben and my dream to own a house suitable for hospitality I can get discouraged.  However, when I think about what we are blessed with…the size really doesn’t matter.  Isn’t it more about making due with what you have?  And when I recall my formative years, it’s not about the size, style, or aesthetic quality of the house which gave me hospitality.  No, it was the about the size of the heart, the style in grace and the attention to detail that the person gave me (as a person worthy of dignity), which brought me hospitality.  It didn’t even matter how immaculate their house was, but how they preserved me as a person.

And that’s what spoke to me the most on Friday night.  Trudy is speaking worth into these people’s lives.  She is doing opposite of what the money changers were doing in the temple 2000+ years ago when Jesus turned over their tables.  She is viewing each person as God’s Palace Temple and that’s not anything to be taken lightly.

But where do I find my place to extend hospitality these days?  Honestly, (and I hope this isn’t a cop out) I think a vast majority comes in the form of mothering.  How do I treat my children as God’s Palace Temple on an hourly basis?  Although most of my time is dedicated to this life-long journey of mothering at the moment, I am constantly seeking where else I can meet people where they are at to reassure them that they too are God’s Palace Temple, which I think is the very core of genuine hospitality.

Grapefruit Yogurt Loaf Cake

My freshman year of college I lived with my brother in a ghetto house, which happened to be in a sketchy neighborhood. It was also the year I was carjacked (whole other story) a block from where we lived. Although the house was small and a bit run down, it had about 12 redeeming qualities, which came in the form of lemon, orange & grapefruit trees. I would go out and pick lemons, slice them up and dip them in sugar. If I was feeling saucy, then I would sprinkle salt on them instead. Let’s just say I was in no danger of getting scurvy that year.

There were at least four grapefruit trees, producing big O.T.L. (Over The Line is a game in AZ, but I’ve never seen it anywhere else and the ball is about double the size of a softball) ball size grapefruit. Unfortunately, I never cared for grapefruit much. I wasn’t going to be cutting it in half and sprinkling it with sugar for a perfect morning breakfast like some. I ended up giving most of them away. It’s only now, about 12 years later, that I have really come to appreciate grapefruit juice with seltzer.

So, as I had this lonely grapefruit on my counter from our bi-weekly produce delivery, I wondered how I could make it into a dessert. After looking at Barefoot Contessa at Home cookbook, I came across the Lemon Yogurt Cake recipe I had made a while back. And this is what I came up with to share with my friends and Ben’s co-workers. It isn’t overly strong like a lemon cake would be, but it’s nice & subtle. And it seemed to suit this Spring in January we’ve been experiencing this week.

Grapefruit Yogurt Loaf Cake (printable recipe)

This recipe is adapted from Barefoot Contessa at Home cookbook.  It is a lemon yogurt cake using all whole-milk yogurt and more sugar in the cake part, while using less simple syrup for the cake.  However, since grapefruit flavor is not as strong as lemon flavor, I found using 2/3 cup of grapefruit juice & 2/3 cup sugar was more adequate to give it that grapefruit flavor.  Notes are in italics within the directions

Ingredients

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup plain whole fat greek yogurt
  • 1/2 cup non-fat yogurt
  • 1 1/3 cups sugar, divided
  • 3 large eggs
  • 2 teaspoons grated grapefruit zest (1 grapefruit)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 2/3 cup freshly squeezed lemon juice

For the glaze:

  • 1 cup confectioners’ sugar
  • 2-3 tablespoons freshly squeezed grapefruit juice

Directions

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan (I used a stoneware loaf pan and didn’t grease & flour after using the parchment and it worked fine)

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together both yogurts, 2/3 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 2/3 cup grapefruit juice and remaining 2/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. (You will most likely need to do this in batches allowing the cake to absorb the syrup.  I poured the syrup on the top and turned it to its side to pour syrup on the sides, in order to really get the juice flavor into the cake.) Cool.

For the glaze, combine the confectioners’ sugar and grapefruit juice (I only used one grapefruit, which measured barely above 2/3 cup of juice.  I used some of the juice syrup to the confectioner’s sugar to make the glaze thin enough) and pour over the cake.

Spicy Caramel Popcorn

This morning I made this wonderful Grapefruit Yogurt Loaf Cake, but I decided I would share with you this Spicy Caramel Popcorn recipe instead and save the cake for a later post.  I made this for our small group, because it was quick, easy & I figured people could munch on however much they wanted to fill their hand (or hands) with.

When it comes to popcorn, I feel like I could call my mom the Popcorn Queen.  Growing up we never had microwave popcorn in the house or a popcorn air popper.  I always felt a little deprived not having the microwave hydrogenated oil goodness that most families produced out of their pantry.  And thinking, “c’mon mom, can’t we be like normal families and get the popcorn out of a box–we’re the weird family!”  But, secretly, I was glad to know my mom didn’t have to rely on Orville to get us through a movie night, because she knew how to add just the right salt/butter/popcorn ratio to the pot.  And as we heard what sounded like BB’s pellet against the metal, we instinctively pulled out the yellow/orange rubbermaid bowl designated “the popcorn bowl” (or occasionally my handmade ice rink for my Barbie’s).

If you’re in the mood for sweet & salty, then try this one.  There is a bit of a spicy overtone, but nothing that makes your mouth water.  It’s also perfect for packaging up for gifts, but be sure to grab a handful or two for yourself.

Spicy Caramel Popcorn (printable recipe)

This recipe comes from The Craft of Baking, which I checked out from the library.  I’ve really enjoyed this cookbook as the author encourages you to build from the recipes she gives and making them your own.  After originally posting this recipe, my friend emailed with a question about the high heat to make the caramel and having a problem with it boiling over.  See my notes at the end of the recipe.
Makes about 4 quarts

  • Nonstick cooking spray
  • 3 Tb vegetable oil
  • ½ cup popcorn kernels
  • 1 ½ tsp baking soda
  • ¾ tsp cayenne pepper
  • 3 cups sugar
  • 3 Tb unsalted butter
  • 1 ½ Tb kosher salt

Lightly coat two large heatproof rubber spatulas and a large mixing bowl with nonstick cooking spray.

In a large saucepan or pot with a lid, heat the vegetable oil over medium-high heat.  Add the popcorn kernels, cover, and keep the saucepan moving until all of the kernels have popped, about 4 minutes.  Transfer the popped popcorn to the prepared bowl, removing any unpopped kernels.

In a small bowl, whisk together the baking soda and cayenne pepper.

In a medium saucepan, combine the sugar, butter, salt, and ½ cup water.  Cook over high heat, without stirring, until the mixture becomes a light golden-yellow caramel, about 10 minutes.  Remove from the heat and carefully whisk in the baking soda mixture (the mixture will bubble up).

Immediately pour the caramel mixture over the popcorn.  Working quickly and carefully, use the prepared spatulas to toss the caramel and popcorn together, as if you were tossing a salad, until the popcorn is well coated.

Pour the popcorn onto a large baking pan and quickly flatten and separate it into small pieces while it is still warm.  Cool to room temperature, about 15 minutes.  Once it is cool, store it in a well-sealed airtight container.

Caramel popcorn will keep in an airtight container for up to 2 weeks.

My Notes:

  • When making the caramel, the recipe says to not stir while having it on high heat.  It is important not to stir caramel, in order to allow the sugar to “caramelize.”  The sugar is going through stages and each of those stages cooks the sugar into a deeper color and deeper flavor.
  • However, if you do not have a heavy bottom pot, you may encounter burning much too quickly, boiling over, or cooking much too quickly before you hit the 10 minute time given.
  • The 10 minutes is a guideline, so pay more attention to color versus the clock.
  • It’s okay to swirl the pan.  This will distribute the color, keep the sugar from burning, and help you see what the true color of the sugar really is.

Mustard Roasted Cauliflower

As I’m sure we are all blown away by the wreckage on the news, internet, facebook, etc with the devastation in Haiti, it might makes us wonder about so many things in life.  One thing I’ve been struck by is the certainty of my blessings.  As I sat at the table last night eating dinner with my family, Ben shared about his lunch appointment that day and the first hand accounts of Mozambique orphans.   His client spoke of witnessing a four year old child raising his 18 month old sibling, all the while searching through the garbage dump for food, clothing, & basic sustenance of life.

Both of us looking at our girls with their pretty little heads adorned with piggy tails thinking the same thing…”you girls are blessed.”  Tears start to form as I look at my girls living in that condition and my heart breaks.  My girls who know nothing of trial, or pain, or anything evil.  Their innocence as they eat grilled cheese sandwiches and I think upon my comment about dinner before sitting down, “this is our humble dinner tonight, nothing fancy.”  But this humble dinner would be the feast for those orphans in the dump.

And as I left for a meeting that night, I wept in the car.  I wept thinking of the Haitian mothers who would never hold their babies again.  Little bodies being crushed by falling buildings.  Babies who would never hear their mother’s song, or feel the warmth of her touch, or the protection & love of their father, because they are now orphans.  And what do I do with this anguish?  I cry, I weep, I mourn.  I cry with the mother.  I cry with the father.  I cry with the child.

My friend once asked the question of herself and God.  When am I sinning?  When I laugh at what God cries at.  When I mock at what God scorns.  When I judge at what God is extending grace to.  So in this hour, I choose to cry for the broken, to scorn the flippant, to extend grace…and reflect upon how truly blessed I am.

Today I made this simple, mustard roasted cauliflower.  It reminded me of how something so meager can be very fulfilling.  And how it’s the little things in life, which are the most rewarding.  I hope you will find your little blessings to be thankful for and give blessings to the people in the wreckage.

Mustard Roasted Cauliflower  (printable recipe)

This is a simple meal for simple times and you can easily roast a couple of these slices then store some in the fridge for other uses.  I love the combination of the salt, mustard and sweetness of the roasted cauliflower.

1 head of cauliflower
2 Tb Olive oil (or more)

2T Dijon mustard
Fine sea salt

Preheat oven to 400 F –  Place the head of cauliflower on a cutting board, and slice it top-down into ¼-inch thick slices, some of which will crumble. Baste cauliflower with plenty of olive oil, dijon mustard and a bit of salt, spread it in a single layer on a heavy sheet pan (or two, if one looks crowded), and roast until golden brown and caramelized, turning bits and slices once or twice, about 25 minutes.

Split Pea Soup

One of the things I love about food is it’s ability to create emotions and stories (well I guess that’s two).  I’m sure we can all recall those certain foods, which caused stomach upset.  Or better yet are the foods we ate once and have endlessly tried to recreate or capture that moment again.

Split Pea was the former in my food story recollection bank for many years.  It was New Year’s Eve and I was seven years old.  Our church had a Talent Show and being the center of attention seeker I am, I had a performance in mind.  I practiced the song endlessly in my room, in the car and anywhere life found me.  Well, wouldn’t you know it, come New Year’s Eve Eve…I came down with the stomach bug.  No one else in my family did.

And somehow our good family friend offered to have me stay at their house, so my mom could attend the event.  I was in the second day of sickness, so I wasn’t feeling as bad or in need of my mom.  Although I was sad about missing out on the Talent Show, I was happy to spend the night at Mr & Mrs Sievert’s house.  That is until she said she made some split pea soup, which was rare because I was not a picky eater.  However, this was green mush that looked like what comes out of a body, not to be consumed.  It tainted my view of split pea for sometime.  But I’m glad to say that it all changed when my housemate made it in college using some ham from their family farm (does it get any better?).

What are some of your food stories or emotions?  Ones you’ve run away from, ones that resurfaced (like the split pea) and you enjoyed, or ones you’ve tried to recreate?

Split Pea Soup (printable recipe)

This is such a forgiving soup.  If you want to use some chicken or vegetable broth instead, go ahead.  If you want more vegetables or less, go ahead.  You can make it vegetarian easily, but I would recommend using some or all vegetable broth in place of the water, in order to give it that extra depth of flavor.  If you are needing to serve more than 10 people, simply increase the split peas and water amount (ratio of water to split peas–2 or 2 1/2 cups to 1 cup).

Ingredients

  • 1 yellow onion, medium chop
  • 3 cups cubed ham, (I bought ham steaks from Costco, which is sold in three round slabs, 98% fat free but tasty)
  • 4 large carrots, peeled and sliced into 1/8 inch slices
  • 3 cloves garlic, minced
  • 2 cups yukon potatoes, peeled and cut into 1/4 inch cubes or chunks
  • 2 teaspoons kosher salt
  • 2 1/2 – 3 cups dried split peas
  • 8-10 cups cold water
  • 2 bay leaves
  • salt & pepper to taste

Preparation

  • In a dutch oven or large stock pan, add cubed ham & chopped onions over medium heat.  Cook, stirring occasionally.  If your meat or onion is sticking to the pan, then add olive oil.  I didn’t need any, because of the condensation from the meat & onion.  Cook until onions are softened and the some of the ham browns a bit.
  • Add minced garlic, cook for 30 seconds while stirring.  Then, add the carrots, potatoes & salt and cook for 1-1 1/2 minutes.  Add the dried split peas and pour 6 cups of cold water on top.  If the peas & vegetables are not completely covered by water, keep adding one more cup of cold water until they are covered.  Add the bay leaves.  Cover & cook over medium heat, stirring occasionally, until soup begins to bubble.  Once it bubbles, turn heat to low and simmer–keeping it covered.  You can still stir occasionally and checking to see if you need to add more water.  It will take about an hour to an hour and a half to cook to completion.
  • The soup will be done once the split peas turn to mush.  Season with salt & pepper to taste.  Discard the bay leaves and serve warm.  This makes enough for 8-10 servings, so leftovers are a given for a family of four.  Once the soup is refrigerated, it will congeal and you can simply add some water to reconstitute it.

Ice Cream Cone Cupcakes

Today is my little big girl’s third birthday.  She came into our room at 6:00 to greet us with her sweet, “Good Mornin’!”  Unfortunately, daddy informed her that it wasn’t waking up time and needed to go back to bed for a little bit longer.  After about 45 minutes she came back in where we welcomed our birthday girl.  I pulled her up into bed with me and retold her birth story as she stared off into space (which means she’s listening–just trying to picture it).  We also cuddled while looking through photos and I couldn’t help but think, “three years ago at this very moment I was in transition getting ready to push my firstborn out to meet him or her.”

And I would definitely say she’s one of my greatest accomplishments.  She brings excitement, new perspective, wild imagination, enormous honesty and a heck of a lot of fun.  So when you’re almost three year old has been planning on having Rainbow Sprinkle Cupcakes for her birthday for almost three months now…what does a mama do?  Go and buy the confetti cake mix from the store?  NEVER!  There are certain compromise-‘ables’ in the kitchen…ice cream, box brownies, take & bake pizza and more.  However, when it comes to most baked items (aside from the brownies), I feel like buying something from the grocery bakery or especially from the box would be wrong for myself.

I only apply this to me and not anyone else, because it’s more of a standard I’ve somehow put upon myself.  But probably the bigger reason is wanting to give a ‘from scratch’ gift to the people I love.  It’s my way of letting them know I’ve taken my time to cook or create something unique & special (and yummy, because isn’t that one of the biggest reasons) for them.

Well, there was a picture in a cupcake book of a Rainbow Sprinkle Cupcake, which my oldest salivated over.  And since I know she was thrilled when she got an ice cream cone at her grandparents house, I suggested a Rainbow Sprinkle Ice Cream Cone Cupcakes for her birthday.  Her eyes lit up even more and today it was everything she (and I) dreamed of.  These were actually quite delicious cupcakes.  So just because you’re over the age of 24, don’t overlook the taste, the airiness and the delicate appeal of Ice Cream Cupcake Cones.

Ice Cream Cone Cupcakes (printable recipe)

This recipe is adapted from Perfect Cupcakes.  I was originally going to make only six of these for the kids, while making a more “adult” dessert using the Meyer Lemons I have in the fridge.  And you know, I’m glad I didn’t, because these are some pretty good cupcakes.  I know the cake flour is essential to this, because it has the lowest gluten content among flours.  But the texture combination of the airy cupcake, creamy buttercream and crunchy & chewiness of the cone is really well-rounded.  Like I said, they’re not just for kids. **Disclaimer: 9/20/10 These cupcakes should be made the day of or else you will end up with quite soggy cones.  As for filling the cones, be sure you don’t overfill them, because they will erupt everywhere.  I fill my 2/3 full; however, I have a reader who recommends 1/2 full.

Cupcakes

  • 1 1/2 cups (180 g) cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120 g) unsalted butter, room temperature
  • 1/2 cup (120 g) granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup (170 g) whole milk
  • 1/4 cup (30 g) multi-colored confetti sprinkles
  • 12 cupcake sugar wafer cones

Vanilla Buttercream

  • 3 cups (490 g) powdered sugar
  • 1 cup (250 g) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 4 tablespoon heavy whipping cream

Directions

  • Preheat the oven to 350.  Place the wafer cones in the muffin pan.
  • In a small bowl, whisk together flour, baking powder and salt.  In the bowl of an electric mixer, cream together the butter & sugar until well blended.  Beat in the egg and vanilla until light.  With the mixer on low speed, gradually add half of the flour mixture, then the milk and then the rest of the flour mixture until well blended.  Fold in the confetti sprinkles into the batter.  Using a small ice cream scooper/cookie dough scooper, divide the batter evenly among the 12 cupcake cones.
  • Bake the cupcake cones for 20-25 minutes.  When you press lightly in the middle of the cone, they should spring back.  Let them cool on a cooling rack until they’re completely cooled.
  • Meanwhile, start the buttercream while the cupcakes are cooling.  Combine butter and powdered sugar in the bowl of an electric mixer.  Mix on low speed at first to avoid powdered sugar from flying everywhere, then turn to medium.  Beat for about 2-3 minutes.  Add the vanilla and mix until combined.  Then, add the heavy whipping cream and beat for an additional 2 minutes.  If you want to add food coloring, do so now.
  • Prepare a pastry bag fitted with a star tip.  Turn down the opened end of the bag one inch down.  Using a rubber spatula, fill the bag with the buttercream.  Twist the bag, in order to keep the frosting from squeezing out.  Pipe the Vanilla Buttercream onto the cupcakes and sprinkle with additional confetti sprinkles.

Cinnamon-Almond Danish Rolls

The summer I got engaged I got hired to work in a bakery.  I was one Math class short of getting my A.A. degree, which seem to be taking much longer than intended.  But it’s because my major path kept changing and I wasn’t going to go into debt taking university classes aimlessly.  And since I had thought about going into catering or do something with the Patisserie world, what better way to find out than get a job in the field–right?

I wholeheartedly encourage getting a job in the field before spending the money.  It helped me in my pathway of self-discovery, work ethic and respect for the doughnut maker.  That’s right, the “time to make the doughnuts” guy or gal.  In non-specialized bakeries (ones that do just about everything), when you apply for a job without any work experience you will start at the bottom.  In this instance, it’s the doughnuts.  This means getting to work at 2:00 am, sluggishly weighing the flour, heating up the dispiscable vat of oil, taking the yeast doughnuts out of the proof box…all the while standing in the far back, next to 500 degree ovens, where the only person you converse with from 2am-9am is…YOURSELF.  By day two on the job, I no longer judged the people my manager spoke of during the interview who quit in the middle of their shift (I never became one of them though).

However, the day before my first day of ‘Time to make the doughnuts,’ I had already committed myself to providing breakfast goods for a college student conference.  I was a bit stressed thinking about starting my job, getting my body adjusted to a weird sleep schedule, moving out of my house that week, and being the perfectionist I am about what I produce in the kitchen.  Luckily, Ben reassured me that he could take care of the cinnamon rolls I was making.  I went over how long they needed to be in there a couple times and all the other steps.  I was a bit nervous, but went to bed at 7:00 pm on a Washington summer day (meaning the sun doesn’t set till 9:00pm).  I awoke around 10:30 a bit disoriented, wondering if it was time to get ready.  Not only was I confused about the time, but I had a bad dream about my cinnamon rolls and hurried downstairs.

When I got downstairs I began to panic.  The table was empty.  The counter was empty.  The top of the fridge was empty.  The fridge was empty.  My cinnamon rolls were no where to be found.  I was worried, enraged, baffled and about 1/4 awake.  And let it be known, I am NOT, in any way, shape, or form the person you want to wake in the middle of the night or too early in the morning.  I need my space and as my good friend Hilary said to another roommate, “No, Kamille’s not mad at you…just don’t talk to her in the morning when she first wakes up.”  Well, as I’m searching on the main floor for some answers, I notice some people are in the living room watching a movie.  I slide open the gigantic door to find eaten cinnamon rolls.  I flip.  I absolutely flip and am ready to attack.  I don’t quite remember what I said, but I do remember hearing from Ben what Hilary said, “Ben…Kamille woke up, started rambling, had death in her eye, and–she was SCARY!”

I went back to bed and started my first day with ease.  But what I learned later was my cinnamon rolls got burnt in the oven, so Ben took care of it (like he said he would).  He went and got bagels & cream cheese (the next time I made scones for the college students) while I was the night of living dead towards my friends.  He offered the cinnamon rolls to be eaten for anyone who enjoyed black bottom cinnamon rolls.

There were three other things I learned from that experience.  One is “let it go” (enough said).  Two, I’m still great friends with Hilary and this is a picture of loyalty & love.  And three, my outlook on doughnuts has forever been tainted (Apple fritters go in at 3 oz each and come out of the vat of grease at 6 oz) and that’s not a bad thing.  However, my view on danishes & cinnamon rolls have not.  So why not combine the two and indulge in flaky, buttery goodness.  But make them when you’ve volunteered to bake for say…24 people.

Cinnamon-Almond Danish Rolls (printable recipe)

The recipe is adapted from The Great Scandinavian Baking Book.  The author offers two Danish dough recipes to choose from, so I chose the quick method.  You don’t have to fold in the butter using this method, but a food processor instead.  And the dough had the flakiness I was desiring in a Danish dough.  This is also a two part recipe.


Quick Method Danish Pastry (printable recipe)

Ingredients

  • 3 1/2 to 4 cups all-purpose flour
  • 1 1/2 cups chilled unsalted butter, cut into 1/4 inch slices (think a pat of butter)
  • 2 packages active dry yeast (4 1/2 teaspoons)
  • 1/2 cup warm water, 105 F to 115 F
  • 1/2 cup heavy cream or undiluted evaporated milk
  • 1/2 teaspoon freshly ground cardamom (optional)
  • 1/2 teaspoon salt (in baking always use table salt, unless otherwise indicated)
  • 2 eggs, room temperature
  • 1/4 cup sugar

Measure 3 1/2 cups flour into a food processor with a steel blade.  Add the 1/4 inch slices of butter to the flour.  Process the mixture until the butter is about the size of kidney beans.

In a large bowl, dissolve the yeast in the warm water.  Let stand 5 minutes.  Stir in the cream or milk, cardamom (if using), salt, eggs, and sugar.  Turn the flour-butter mixture into the wet mixture, and with a rubber spatula, mix carefully just until the dry ingredients are moistened.  Cover and refrigerate 4 hours, overnight, or up to 4 days.

Turn dough out onto a lightly floured board or surface; dust with flour.  Pound and flatten to make a 16-to 20-inch square.  Fold dough into thirds, which will make 3 layers.  Turn dough around and roll out again.  Fold from the short sides into thirds.  This should make a square  (If not, don’t worry too much about it).  Repeat folding and rolling again if you’d like (which I did).  Wrap and chill the dough 30 minutes or as long as overnight.

Cinnamon-Almond Danish Rolls

Ingredients

One batch of Quick Method Danish Pastry

Filling

  • 1/2 cup softened butter
  • 1 cup light or dark brown sugar, packed
  • 1/3 cup sliced almonds (the original called for 1 cup chopped pecans)
  • 1-2 teaspoons cinnamon
  • 1/2 teaspoon ground cardamom
  • 1 slightly beaten egg

Icing

  • 1 cup powdered sugar
  • 3-4 tablespoons hot coffee

Place paper cupcake liners in 24 muffin cups.  Roll pastry out on a lightly floured surface to make a 20-inch square.  Spread with the butter.  Sprinkle with the brown sugar, almonds, cinnamon & cardamom.

Roll up jelly-roll fashion (remembering to roll tight enough so the ending circle will fit inside muffin tin).  Cut into 24 slices.  Place slices with the cut side up in each muffin cup.

Let rise in a cool place for 30 to 45 minutes, or cover with plastic wrap and refrigerate overnight.

Preheat oven to 375 F.  Brush pastries with beaten egg.  Bake 20 to 25 minutes or until puffed and golden.  Mix the powdered sugar with coffee.  Drizzle the icing over the hot pastries.  Serve warm.