Recipe – Page 17 – Backdoor Hospitality

Rootbeer Cake & Comfort

I have been thinking lately about Sabbath. Some of this is due to being asked to give a talk to a group of college students about the Sabbath. I’ve been reading, listening & meditating upon what Scripture and various authors/speaker have said about the topic.

There’s a lot to be said about this exhaustive topic, but I think the best way of understanding so far has been to do. I have to insert that I have practiced a Sabbath for a while, but I don’t think it’s been very intentional or thoughtful. Yesterday was one of the firsts. We as a family started our day of rest on Saturday night. On Sunday morning I sang on the worship team, which was wonderful to be able to walk into practice (then the services) feeling a sense of security and rest in my Lord like never before.

It was also great to come home to a house full of toys strewn around the floor, dirty dishes whispering, “clean me,” and a cell phone & computer left cold, because I was invited to rest in the midst of disarray. I was invited to lay aside my worries of what would come the next day, because all I had to think about was knowing my Lord, my Papa God would carry me through to Monday. I was resting in the rhythms of His unfettering grace & mercy, as we lay on the park grass watching our oldest find courage & strength in her ability to climb a once unknown rock wall. All I had to do was lavish in the invitation to rest.

In the busyness of our lives and our culture, we’re taught to only slow down when we take a vacation, or when we get sick. But why wait for a vacation that only comes a couple times a year to rest? Why wait for a sweeping of the stomach flu to rest? Yesterday was like my vacation a couple weeks back, where a sense of abandonment flew over the lake and up into the air. The sun caught hold of it as it poured down upon my body to invigorate me; while, the lake sucked it up and restored me as I swam through it. In the evening, it came through us feasting on good food and laughing. Sabbath, it’s a slice of Earth redeemed.

Rootbeer Cake (printable recipe)

This recipe is from Baked cookbook and I baked mine in two small pans. Since we were at Ben’s grandparents cabin, I used what was available. One gelatin pan and one small angel cake pan, but it worked out quite well. Plus, they were deliciously moist.

Ingredients for Cake:

2 cups root beer (not diet)
1 cup dark unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs

For the Root Beer Fudge Frosting:

2 ounces dark chocolate (60% cacao), melted and cooled slightly
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon salt
1/4 cup root beer
2/3 cup dark unsweetened cocoa powder
2 1/2 cups confectioners’ sugar

To Serve: Vanilla ice cream

Make the Root Beer Bundt Cake: Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively, butter it, dust with flour, and knock out the excess flour.

In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.

In a large bowl, whisk the flour, baking soda, and salt together. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy–do not overbeat, as it could cause the cake to be tough. Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.

Make the Root Beer Fudge Frosting: Put all the ingredients in a food processor. Pulse in short bursts utnil the frosting is shiny and smooth. Use a spatula to spread the fudge frosting over the crown of the bundt in a thick layer. Let the frosting set before serving, with the ice cream on the side.

Feta-Mint Corn on the Cob

I forgot to take a picture until after it was already packaged up.

As an Arizonian native, summertime rings a different tune than the one Washingtonians hear. We hear temperatures in the 100 degree range, skin melting off when you run across the blacktop, air conditioner is a way of life and the life of a vampire sounds appealing (not the blood sucking part, just the coming out after dark).

However, there are certain tunes that ring true whether in Washington or Arizona during the summertime. Swimming, even if the temperature of a pool in AZ is in the mid 80s come noon. Watermelon, it is one of those refreshing, cool, crisp fruits that make a summer evening complete. And corn on the cob. It’s a summertime icon as far as I’m concerned. I prefer the traditional “cook it in a big pot of boiling water” method over grilling any day of the week. And keep it simple by smothering butter over the kernels & sprinkling salt on top. Makes my mouth water just thinking about it.
Then, there is the way in which one eats it. I never thought much about it before I married Ben and observed how he ate his corn on the cob. It’s borderline blasphemy. I will eat it right to the core–leaving no trace of a kernel in sight. I’m the same way with oranges (eat it to the pith) and melons (to the rind). So the first time we were eating corn on the cob after being married I noticed that he still had chunks of kernels left on. I couldn’t bear it and then did what any self-respecting wife would do…I ate the rest of his corn on the cob.
I know I’ve lost some of you about now, because you’re probably thoroughly disgusted that I ate and sucked off the rest of my husband’s chewed on cob; but, all I have to say is I was preparing myself for motherhood (not for the faint of stomach).

Well, back to the point of the Feta-Mint Corn on the Cob. While we were at the cabin last week I came across this recipe in my Gourmet magazine and thought it would be nice to branch outside of the typical butter & salt. Plus, I had this wonderful feta cheese from the Farmer’s Market and some fresh mint from my house. And I must say it was wonderful!

Corn on the Cob with Mint-Feta Butter (printable recipe)

Recipe from Gourmet Magazine. When you make it (as I know you will), there is no way around getting messy. So, fully embrace it and make sure you go to the bottom of the bowl with your cob and scoop out the buttery, salty cheese goodness with complete abandon.

Ingredients:

1/2 stick unsalted butter, softened
7 oz feta, finely crumbled (1 1/2 cups) **I had a bit less and it was fine
1/4 cup finely chopped mint
8 large ears of corn, shucked, each cob cut crosswise into 4 pieces

Directions: Stir together butter, feta, mint, and a rounded 1/2 tsp salt in a large bowl.
Cook corn in a large pot of boiling water until crisp-tender, about 3 minutes. Transfer with tongs to butter mixture and toss until well coated.
**Mint-feta butter can be made 2 days ahead and chilled.

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.

Beyond the Reflection

Do you ever feel like you’re at a loss for words? You feel like you’re not really in existence, but just an observer in your world? As a little girl I had this shirt of Ernie from Seasame Street where he was looking at himself in a mirror and there happened to be a mirror behind him, so it was series of reflections of him that bounced back and forth. I would stare at a hand mirror, while standing with my back to the bathroom mirror. Then, I would focus on the reflection beyond the reflection. I would always wonder how far it could go, but I could never see that far and it gave me a glimpse of what infinity meant.

It’s like that in my life right now. I keep looking at all the reflections beyond the reflections searching for some semblance, but feel like I won’t find it anytime soon. Whether it’s the endless pile of laundry, constant trail of toys scattered about, never ceasing broom employment, and then I go beyond the household stuff and look at my girls feeling like I have nothing left to give. My creative juices run short come 7:00 p.m. at night, which means I hardly have anytime to do anything of consequence.

I have all these thoughts and ideas stirring in my head, but as a result of being a mom of two younger children, I have little time to really convey them or turn them into reality. Does this sound familiar for some of you? Some of it could be due to the heat, or the fact that as I write this at 10:40 at night my oldest has woken up crying for me. It would seem as though there is never a spare moment for myself. The idea of having alone time sounds superb, but the reality is when I do have it, it is spent cleaning, prepping dinner, or some other domestic activity to keep a rein on.

However, there is one way for me to unwind. Bake! It allows me to relieve tension, be creative, and I get to bless someone with the end result. It reminds me of my friends asking how I made raspberry sorbet. Of course, I begin with, “Oh it’s not that hard…”( then realize it is a little more complicated for someone who doesn’t spend as much time in the kitchen). I was telling them how to make a raspberry puree, which requires to constantly push the blended up raspberries through a sieve, and told them it’s actually quite therapeutic (especially after the umpteenth tantrum, whiny voice & all together sour puss attitude). You should try it! With that said, here are some great nummies that never fail me.

Peanut Butter Scotcharoos (printable recipe)

I was making all the desserts for my friend Jessica’s Bachelorette party a couple years back, my oven completely shut down. This was my back up peanut butter chocolate concoction made all by stovetop.

Ingredients:

1 cup granulated sugar
1 cup light corn syrup
1 cup peanut butter
6 cups rice krispies
1 cup butterscotch chips
1 cup semi-sweet chocolate chips

Lightly grease a 9×13 pan. Combine sugar & corn syrup in pot over medium heat, stirring constantly. Once the sugar has dissolved remove from heat. Add peanut butter and mix into sugar syrup until smooth. Add your rice krispies and stir till completely coated. Pour into your greased 9×13 pan and smooth out.

In a small pan combine butterscotch & semi-sweet chips over low heat, stirring constantly until smooth. Pour over the rice krispies in pan. You can either let them cool at room temperature or in the fridge. The chocolate will set at room temperature. Cut & serve.

Heirloom Tomato & Watermelon Salad

There is so much going on around our house, well actually not really right now. It’s more like there’s so much going to happen within our family. My little nephew Lucas will be going in tomorrow to have an MRI to check the growth of his brain. At his six-month check-up the doctor was concerned about the growth of his head, because it was on the small side. She reassured my sister-in-law that it was either because he simply has a small head or his skull is already fusing together. If it was the later, then they would do surgery to ensure proper growth.

Well, he went in for a cat scan last week where the news wasn’t either of the possibilities. The technician reported that the scan showed there was some sort of pressure (I hate the ambiguity from doctor reports), which means he has to be sedated to have an MRI. Not as if that’s not enough stress, anxiety, & fear to put on a mama, but his appointment isn’t until 2pm. If you’ve never experienced an MRI than you might be a little lost as to why the appointment time is a big deal…bear with me. Our oldest had an MRI when she was 14 months, but it was first thing in the morning. They make you fast, but not just an hour beforehand–it’s much longer. So for dear Lucas, he won’t be able to eat anything after 7 am and then only clear liquids from that point until 11 am. After 11 am he isn’t allowed to eat or drink anything! I thought it was hard for my 14 month old, but for a 6 month old this really is difficult.

The good news is my brother, sister-in-law and nephew will be flying from AZ to see us on Wednesday. I get so giddy when family, friends, or guests come to stay with us, especially if they’ve never (or hardly) been to our neck of the woods. I think of all the food I get to make, the lazy morning Americanos or lattes to drink, walks by the water, and evenings on the deck while the kids go to sleep.

Even though I’m super excited to see them, I’m wearing a heavy heart for Adrienne as a mama who’s going through this with her little boy. I know the heart strings that get pulled when it comes to your child–it’s personal and we mothers can’t think logically. Our minds wander into that pit of fear and “what if’s?” Plus, they’ll be here when they get the results back from the MRI. If it’s good news than we get to rejoice and celebrate. But what if it’s bad news? We’ll embrace one another and cry, question God and ask him why is this happening to this young life?

The thing about it is I’m remaining hopeful for dear, sweet Lucas. I truly believe the MRI will come back as nothing. That the doctors will call on Thursday with positive news. That the only thing they found is that Lucas simply has a small head and the CAT scan was incorrect. It’s like the ultrasound at 19 weeks with my first and the doctor reported that there was a shadow under the left ventricle of the heart, which meant a possibility of Down’s Syndrome. I knew that everything was fine with my baby–I had a peace like on a warm summer day when there’s a gentle breeze ushering in from the water as the sun kisses your skin. There’s no threat of rain clouds or fear of a storm approaching. And I see Lucas sitting between his daddy & mama right next to me on the grass in that peace.

Heirloom Tomato & Watermelon Salad (printable recipe)

So come Thursday, I hope to make this wonderful salad again in celebration of good news!

Ingredients:

3 lbs variety of heirloom tomatoes, cut into wedges (try the Green Zebra)
1 small watermelon, cut into 1 inch chunks
1/2 red onion, cut into 1-in slices
1 or 2 avocados, cut into chunks
2 sprigs tarragon, take off stem (you can also add chopped basil)
3 Tablespoons Olive Oil
3 Tablespoons Balsamic Vinegar
Kosher Salt & Ground Pepper

Combine tomatoes, watermelon, avocado, & red onions in large bowl. Sprinkle with salt and mix with hands. In a measuring cup or large cup combine olive oil, balsamic vinegar, tarragon, and salt and pepper to taste. Dump onto fruit. Mix it up. Grab a bowl and fork and dive in.

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.

Barley-Kale Salad

I made this very yummy salad from this wonderful blog. Now if you were to tell me that I would like kale years ago I would think you were crazy. I remember tasting it many moons ago thinking, “This is rabbit food, except worst!” Well, I have changed my mind since and I plead with you to do the same if you are one who thinks eating rabbit food sounds pretty crummy.

I was originally going to serve this along side roasted chicken, but thought to myself, “there’s carbs and protein in it–why do I need to defrost chicken? Plus, it’s a wonderful sunny day and eating this salad just makes me feel healthy (we won’t talk about the two chocolate ganache cupcakes I ate though–will we).”

Plus, I’m always trying to find ways to incorporate the grain world with the vegetable world outside of a pasta salad. So if you’re simply wanting to make dinner, or make a side dish for guests coming over, or going to a celebration–this is a great summer salad (or not summer) to make.

**Plus the great thing about kale is it doesn’t wilt if you put dressing on it and store it in the fridge to eat the next day.

Birthday Barley Salad Recipe from www.inpraiseofleftovers.com

Salad Ingredients:
2 cups barley
1 head curly kale, washed, ribbed, and finely chopped
1 c. roasted pecans
1/2 c. dried cherries, roughly chopped
1/2 c. crumbled Danish blue cheese (or other firm blue cheese)
zest from one lemon

Dressing:
1 minced garlic clove
salt and pepper to taste (don’t be shy with your salt!)
1/2 ts. smoked paprika
4 Tb. apple cider vinegar
2 Tb. honey
1/2 c. extra virgin olive oil
1/2 red onion, cut into thin rings

For dressing: Mix the first five ingredients in a large measuring cup. Whisk in olive oil until emulsified. Season to taste. Drop in onions and let them marinate for at least 20 minutes.

For salad: Cook barley in lots of boiling water for about 45 minutes. There needs to be plenty of water so it won’t stick together–you want the grains to be separate. After it’s done (grains will be soft, but still a little chewy), drain it and run cold water over it. You can do this one day ahead if you want.

Toss barley with kale and most of the pecans, blue cheese, dried cherries, and dressing. I use my hands to do this. Scatter some of the remaining ingredients, the lemon zest, and a few marinated onions from the dressing over the top. I always like my audience to know exactly what’s in the salad just by looking at it. Grind a bit more pepper if you like.

Barley-Kale Salad