Kitchen Gifts – Backdoor Hospitality

Blueberry Tart for Biz

My dear friend Biz has her birthday in April, but blueberry season is in July & August. Her favorite dessert is blueberry pie. This year I wanted to specifically make a blueberry tart or pie just for her. I decided upon a tart as it’s easier to utilize with almond flour. This is aContinue reading “Blueberry Tart for Biz”

Make Your Own Vanilla Salt

I’ve been going through my plethora supply of vanilla beans (great deal through Azure Standard), in order to make Christmas gifts. After pinning multiple felt & sewing projects on Pinterest, reality set in, “This is not the time to start something new. Do what you know & love.” I know & love food.Continue reading “Make Your Own Vanilla Salt”

Lemons for Lindsey

Coconut Cream Cheese Filling

My good friend Lindsey’s birthday was last weekend and I know my practical gifts of love made in my kitchen are always a sure hit with people, especially Lindsey who never hesitates to sing my culinary praises. In fact, if I’m feeling a bit blue, I can ask Lindsey what she liked about my latest creation & by the end—I’m encouraged. Ya know, sometimes it doesn’t take much.

When I asked Lindsey what her favorite type of flavors or desserts were she said, “Lemon, not pie or cake–not so much!” Well, I understood what she was talking about. Because I really like lemon desserts, but lemon meringue & a lemon cake (or should I say lemon filling) doesn’t sit well with me. I do like lemon curd though & lemon tart; however, the meringue atop a lemon pie is so sad most of the time. And the lemon filling in cakes is typically poorly done. I knew what she needed was lemon sandwich cookies, but all the recipes you would come across for lemon sandwiches are the rolled out kind and this tired mama wasn’t feelin’ it after putting my girls down for bed & cleaning up the chaotic remains.

So after perusing my cookbooks I came across this Vanilla Sugar Cookie and knew it could easily be adapted to suit that lemon hankering I was seeking. I thought I would make two different kinds of frosting to spice things up a bit. And since I wasn’t about to go and buy more cream cheese than what my fridge was holding, I did what any inventive baker would do–split it in half & say a blessing to see if the frosting would multiply like the loaves & fish. Some had lemon & some had coconut filling. And I would say both hit a great spot with just the right amount of lemon in the cookie. Ben even said, “These are pretty good for a lemon cookie, because I don’t like lemon cookies.” And he ate more than one.

Lemon Cream Cheese Filling

Lemon Sandwich Cookies with Coconut & Lemon Filling (printable recipe)

I was inspired by the Vanilla Sugar Cookie in The Good Cookie Cookbook. I wanted to make a lemon cookie and used two different fillings. One is a lemon filling, while the other is coconut filling. You choose what you like best..or do both!

Cookie Ingredients

1 cup granulated sugar
zest from one lemon (about 2 Tb)
5 cups all-purpose flour
1 ½ tsp baking powder
1 tsp kosher salt
2 cups unsalted butter, room temperature
1 cup powdered sugar
2 large eggs, room temperature
½ tsp lemon essence
squeezed juice of one half lemon
Coarse sugar (turbinado) for sprinkling

Coconut Filling Ingredients & Lemon Filling Ingredients

½ cup unsalted butter (1 stick)
6 ounces cream cheese, room temperature
2 cups powdered sugar
1 tsp coconut extract
1 cup sweetened coconut
½ to 1 tsp lemon essence

Directions for cookies: Preheat the oven to 375. Line two baking sheets with parchment paper or Silipat.

Put the granulated sugar into a bowl and add the lemon zest to the sugar. Using your fingers to rub the zest into the sugar, in order to get as much of the oil out of the zest as possible. Set aside. In a small bowl, combine the flour, baking powder, & salt and set aside.

In a mixer bowl, add the butter and beat on medium speed for about 1 minute. Add powdered sugar & the lemon zest sugar to the butter, beat on medium speed for 3 minutes, till the mixture is light & fluffy. Turn off the mixer and add one egg at a time, briefly beating at low speed just until the egg is combined. Add lemon essence & lemon juice and mix for about 10 seconds. With mixer on low, slowly add dry ingredients until it’s all combined.

Put about ½ cup of coarse sugar in a bowl, then take the other half of the lemon and do one light squeeze onto the sugar. It will get the sugar a bit wet, but not drenching it. Have your hands lightly wet, put one tablespoon of dough in your hand and roll it to make a ball. Continue doing this placing the rolled dough 2 inches apart on the lined baking sheet. Either roll the balls around in the lemon turbinado sugar or sprinkle the lemon turbinado sugar on top. Lightly press down on each ball, so you’re making them into a circle (not too much & not too little either). Bake for 9-11 minutes.

Put on a cooling rack and let them cool for about 5 minutes. Remove and put on aluminum paper. Meanwhile, make the frosting.

Directions for Frosting: Beat the butter in your stand mixer on medium speed for 1 minute. It should be light & fluffy. Now add the cream cheese in halved pieces and beat for 2 to 3 minutes, still on medium speed. Turn mixer down to low and slowly add powdered sugar. Once the powdered sugar has been fully incorporated, then turn up the speed to medium and beat for an additional 30 seconds.

Get out a medium bowl and scoop out 1/3 of the frosting. Add ½ tsp of lemon essence to the bowl and mix thoroughly. Set aside and there is your lemon frosting.

Add the 1 cup sweetened coconut & 1 tsp coconut extract, mix thoroughly and there is your coconut frosting.

Assembling: You might have assorted sizes, so match up the ones most similar and begin frosting by putting about 1 tablespoon of frosting on each cookie smoothing it out and put another cookie on top. Then eat one or two to sample, so you can attest to their goodness to your family & friends.

Pumpkin Whoopie Pies with Maple Marshmallow Cream Filling

As I was perusing the internet I came across this quote:

Churches that have not nurtured a common life among members will find hospitality to strangers difficult. The table is central to the practice of hospitality in home and church. The nourishment we gain there is physical, spiritual, and social. Whether we gather around the table for the Lord’s Supper or for a church potluck dinner, we are strengthened as a community. Meals shared together in church provide opportunities to sustain relationships and build new ones. They establish a space that is personal without being private, an excellent setting in which to begin friendships with strangers.

I don’t remember where I got this or who wrote this, but I find the statement appealing. One it makes me wonder how my church family is doing in this area of life (and how I am doing within the church body). For me, it’s fairly easy to invite people into my home, or my life, to share a meal or drink coffee, in order to know one another. I have the ability to make friends wherever I find myself and (not boasting) if you were to ask Ben, he would tell you, “Kamille has an inquisitive nature to draw people out by asking questions and putting them at ease.” This type of hospitality and welcoming doesn’t scare me, but I know it scares other people (and that’s okay if it does).

However, what’s hard for me in my idealist/dreamer ways is seeing a need for hospitality & community meals in the larger church gathering; yet, it stays fairly idle. I get discouraged, because I read quotes like the one above and say, “YES, we need that to survive, to breathe, to truly know one another.” I get discouraged, because I see people on the fringes not knowing how to make their way in and I’m only one person (who just happens to have two little ones and by default it makes me less available). Does anyone else feel like this? Whether, it be the outsider trying to make your way in or the insider trying to find an opening?

But, in trying to live in the “glass half full” mindset, I see how amazing a meal can bring people together. It’s not HUGE; yet it is! I know I felt incredibly loved & cared for in my postpartum stage with my two girls through people bringing meals. For one, I was simply famished like any mother nursing a schizophrenic sleeper. And two, it’s something I didn’t have to think about. Blessing. We are community friends with four Japanese students who are studying at Western for about six months. We can alleviate some of the language barriers and anxiety by feeding our bellies, and ultimately our souls. Blessing. There’s a young adults gathering called ‘Soup & Story’ through our church body. People who don’t know one another are able to find friendship & be friendship through something simple as soup and bread. Blessing. And I got to make some wonderful pumpkin whoopie pie cookies last week for the new group of freshman at Western. A time when they’re possibly feeling insecure or fearful about being away from home, I can put my baking skills to good use. Blessing.

As I share this recipe with you, I hope you will see the many blessings in your life and ways to shower down blessings on someone else.

Pumpkin Whoopie Pies with Maple-Marshmallow Cream Filling (printable version)

Adapted from this recipe by Two Fat Cats Bakery, Portland, Maine My changes were adding ground ginger and using rapadura sugar in place of the granulated sugar. I found this from Bon Appetite.

Ingredients

FILLING

1 cup powdered sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
1 7-ounce jar marshmallow creme
2 teaspoons maple extract

CAKE

3 cups all purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3/4 teaspoon ground nutmeg
1 teaspoon ground ginger
3/4 teaspoon ground cloves
6 tablespoons (3/4 stick) unsalted butter, room temperature
3/4 cup (packed) golden brown sugar
3/4 cup rapadura sugar (you can use granulated)
1/2 cup vegetable oil
3 large eggs
15 oz pumpkin puree or 1 15-ounce can pure pumpkin
1/2 cup milk (I used whole)
Nonstick vegetable oil spray

FILLING

Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes. Add marshmallow creme and maple extract; beat until blended and smooth. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

CAKE

Sift first 8 ingredients into large bowl. Using electric mixer, beat butter and both sugars in another large bowl until blended. Gradually beat in oil. Add eggs 1 at a time, beating to blend between additions. Beat in pumpkin. Add dry ingredients in 2 additions alternately with milk in 1 addition, beating to blend between additions and occasionally scraping down sides of bowl. Cover and chill batter 1 hour.
Arrange 1 rack in bottom third of oven and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment; spray lightly with nonstick spray. Spoon batter onto baking sheet to form cakes (about 3 level tablespoons each; about 12 per baking sheet), spacing apart. Let stand 10 minutes.
Bake cakes until tester inserted into centers comes out clean, about 20 minutes, rotating sheets halfway through baking. Cool cakes completely on baking sheets on rack. Using metal spatula, remove cakes from parchment.
Line cooled baking sheets with clean parchment; spray with nonstick spray, and repeat baking with remaining batter.
Spoon about 2 tablespoons filling on flat side of 1 cake. Top with another cake, flat side down. Repeat with remaining cakes and filling. DO AHEAD Can be made 8 hours ahead. Store in single layer in airtight container at room temperature.

Vegan Chewy Chocolate Chip Cookies

I lived in a house in college where I lived with 9 of my best friends. Well, no, they weren’t my best friends, but I did live in a house full of girls (10 of us total) for two years. The second year I lived there, one of my housemates had a gluten & lactose sensitivity. I remember thinking, “well that’s not fair that she can’t enjoy baked goods!” (at that time gluten-free products were not nearly as common as they are now). Part of my make up is creating food that people like, enjoy & can eat without irritability.

I have since become acquainted with words, xanthan gum, teff, quinoa, buckwheat, millet & so many more sources for gluten-free living. I find that this is a way I can contribute a portion of my hospitality to my non-gluten loving friends. They need some baked yummies–dontcha think! Well, tonight I made these cookies from my new cookbook The Whole Life Nutrition Cookbook. I wanted a something sweet like chocolate chip cookies, but I didn’t have any eggs and I didn’t want to have cookies leftover in my house. So, I had the ingredients to make them, I could eat a couple and give the rest to my friends Laura (gluten, egg & lactose intolerant) & Tina (gluten intolerant).

Vegan Chewy Chocolate Chip Cookies (printable recipe)

These are gluten-free, egg-free and if you use coconut oil than they’re also lactose free. And as for a non-allergic individual, I find them to be pretty darn good. Note: I wouldn’t call these chewy, but still good.

Makes about 1 1/2 dozen cookies

1 cup medjool dates, pitted

1 cup boiling water

1/2 cup melted virgin coconut oil or organic butter

1/4 cup whole cane sugar

2 teaspoons vanilla

2 cups brown rice flour

1/2 cup tapioca flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon xantham gum (I used 1 teaspoon agar agar)

1/4 teaspoon sea salt

1/2 cup (or more–I used 1 cup) organic chocolate chips

I also added 1/2 cup chopped, toasted pecans

1. Preheat oven to 350 degrees F.

2. Place pitted medjool dates into a small bowl, cover with boiling water. Let sit for about 15 minutes. Then place soaked dates and water into a blender and puree.

3. Scoop out date puree with a rubber spatula and place into a bowl. Add melted coconut oil, whole cane sugar, and vanilla; whisk together.

4. In a separate bowl, mix together the brown rice flour, tapioca flour, baking powder, baking soda, xanthan gum, and sea salt. Add the wet ingredients to the dry and mix together with a fork or wooden spoon. Fold in chocolate chips.

5. Drop by the spoonful onto a greased cookie sheet. Gently flatten each cookie with the back of a spoon. You don’t want to flatten them too much, only slightly.

6. Bake for 10 to 14 minutes. Baking time will depend on what size the cookies are. Larger cookies need a little extra time and smaller cookies a little less. Let cool slightly then enjoy! Store in an airtight container for up to 5 days.

Daydreamer & Ginger Cookies

In first grade I remember having to stay in from recess to finish my spelling words. The funny thing is I have always been really good at spelling, but what got in my way as a six year old was my ‘head in the clouds’ syndrome. I’ve always been that kid who daydreamed and it was (and still is) very easy to play through scenerios in my head, or relive a moment, or dream of what could be. This dreaming defines me as an idealist.

It can be a wonderful gift, but it can also be debilitating at times when a dream you have isn’t played out the way you envisioned and you feel let down. As I look at my oldest daughter I see this gift in her as well. She has quite the imagination, dreaming of what could be with her head in the clouds. I wonder, how can I encourage this, fan this flame inside of her?

At small group last night we were talking about our dreams, or for some of us, lack thereof. There were some who asked, “what if you don’t really have any dreams?” While others were asking, “What if you have too many dreams?” It was a good conversation that didn’t fit nicely into a package with a three point synopsis, a bit of irresolution is nice (more time to dream).

One of my reoccurring dreams is to see how we can open our home to people, either through spending the night or making them a home cooked meal. And as I expand upon this dream it hit me. Well, an easy way to accomplish this is through my baking (I love to bake more than cook). Two doors down are a group of young adults who at times can be a bit loud in the wee hours of the night, but they need Jesus’ love just as much as my children do, so I think some cupcakes or cookies are in order. Plus, what young person refuses fresh baked goods? Here’s our family’s favorite ginger cookies (and I’ve been known to bake them if asked).

Giant Ginger Cookies (printable recipe)

I had these cookies at a B&B and was thinking that I wouldn’t enjoy them, because I remember not liking Ginger cookies. I fell in love. So much so that I called them up 7 months later to get the recipe if they wouldn’t mind. I also told them I was pregnant and had been craving them for 7 months (I was willing to play any card for my advantage). I think you’ll agree with me that they are terrific.

4 1/2 cups all-purpose flour
4 tsp ground ginger
2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground cloves
1/4 tsp salt
1 1/2 cups shortening (I know I’m not a big fan of using shortening–but these cookies are worth the sacrifice–use butter flavored)
2 cups granulated sugar
2 eggs
1/2 cup molasses
3/4 cup coarse sugar or granulated (I’ve tried both and I personally prefer the granulated, b/c there’s less crunch from the sugar. If you like that crunch that comes from raw sugar or turbinado sugar–use it instead of the granulated)

1. In a medium mixing bowl stir together dry ingredients (flour, ginger, baking soda, cinnamon, cloves, and salt) and set aside.

2. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds to soften. Gradually add the 2 cups granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture.

3. Shape dough into 2-in balls using 1/4 cup dough (you can use a small ice cream scoop designated for cookies). Roll balls in the 3/4 cup sugar. Place about 2 1/2 inches apart on an ungreased cookie sheet (invest in parchment paper).

4. Bake in a 350 degree oven for 12-14 minutes (if frozen 14 minutes is fine–just check for doneness) or until cookies are light brown and puffed. (Do not overbake or cookies will not be chewy.) Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack to cool. Store in a tightly covered container at room temperature for up to 3 days or in the freezer for up to 3 months. Makes 25- 4-in cookies.

Strawberry Jam without Pectin

I think a great gift to people is giving them canned goods. Granted I have only canned jams, but people love the specialness (my own word copyright) of it. There is also something so rewarding about making your own jam instead of buying it at the store. It’s a bit of a novelty because this was common stuff back in the day when a homecook couldn’t imagine going to the store to buy their canned goods–they would make it right at home. And I guess that’s what I like about it, being a part of something that were common occurrences around the home.
Now, I know it’s not all romantic and such, because that whole boiling water, sterilizing the jars, wiping off the jam, etc., isn’t the most enjoyable way to spend your time while your two girls nap. However, once you hear the popping of the lids, the jam setting, the first jar being opened to taste the results and a qualified, “MMMM” from your 2 1/2 year old, it makes it all worth it.

Strawberry Jam

Strawberry Jam (printable recipe)

This is a recipe from Barefoot Contessa. I have added my notes below in italics.

What you need:

3 pints strawberries
3 cups superfine sugar
2 Tablespoons Orange liquor (Grand Marnier)
1/2 cup peeled, cored & chopped Granny Smith apple
1/2 cup rinsed blueberries

Wash & rinse your strawberries. Hull them, cutting the large ones in
quarters, medium ones in half & small ones leave them alone.

In a heavy bottom pot mix strawberries with sugar & liquor. Set over
medium heat, stirring constantly. When it starts to boil, add apples
& blueberries. Maintain a rolling boil and stir occassionally,
skimming the foam off the top. Put in a candy thermometer in and wait
till it reached 220 degrees (25-35 minutes).

Once temperature is reached, cool to room temperature and put in jars
to put in fridge. Will keep for two weeks. If you want to have jam
keep longer than follow canning guidelines (you can look online or if
you have The Joy of Cooking). It produced about 3 3/4 half pint jars
of jam for me.

My notes:
1. You can pulse regular sugar in a food processor to make superfine
sugar, if you can’t find it at the store. I put the sugar in and
pressed on for about 45-60 seconds.
2. Grand Marnier is expensive, so you could do one of three things in
my opinion. Buy the little container (the ones they sell on planes),
omit it altogether as it adds a depth to the jam but not necessary, or
put in orange zest or orange extract.
3. I seemed to have stirred & waited for it to reach 220, but it
didn’t. I gauged it more on what it looked like. You could put a cold
plate in the freezer and drop a bit on the plate, then run a spoon or
knife through the mixture. If it parts (think Red Sea) than take it
off the heat. Remember that you’re basically working in the candy
arena & it could go from soft ball stage to hard ball stage pretty
quickly.