Orange Date Bread

Have you ever bought an ingredient without having a plan or purpose to use it right away. You know, that product that pops out from the aisle and begs you to purchase it. That is what happened to me several weeks ago. For some reason I was drawn to the dried fruit section and bought not one, not two, not even three but four bags of dried fruit.

Of course I used the cranberries right away and gobbled up the apricots and prunes. But there it was sitting on the pantry shelf neglected for weeks...dates. Oh what to do, what to do??? Finally, Ina Garten had an idea (and it didn't involve chicken!) Date Nut Bread!

I made it for my mom, aunt and grandmother and they all loved it. I topped each slice with the cream cheese spread from my previous post. It would be a great gift bread for the holidays. It is chewy, moist and just plain good.

Orange Date Bread
adapted from Ina Garten 1 loaf
1 (80z). bag of dates, chopped

1/3 c. orange juice, freshly squeezed

4 T. unsalted butter
3/4 c. light brown sugar
1 egg
1 t. vanilla
Zest of 2 Navel Oranges
2 c. AP flour
2 t. baking powder
1/2 baking soda
1 t. cinnamon
1 t. nutmeg
1/4 t. ground cloves
1 t. salt
3/4 c. orange juice, freshly squeezed (used from zested oranges)
1 (2 oz.) bag of pecan pieces

• Butter, flour and line a loaf pan with parchment. Set oven to 350 degrees
  
• Combine dates and 1/3c. orange juice in bowl and set aside for 30 minutes. Toss occasionally.
• Cream butter and brown sugar on medium speed. Add egg, vanilla and orange zest and mix on low speed until combined.
• Sift flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt.
• With mixer on low, add flour mixture alternately with the orange juice, beating until just combined.
• Stir in dates with liquid and pecans.
• Pour into a loaf pan and smooth out top. Bake for 50-60 minutes

Serve with Orange Cream Cheese Spread

An Interview With My Blogger Mommy

I've always had a great passion for food. I love the warm, sweet and inviting smell of melting chocolate. I loved noshing on holiday confections my grandmother delicately created. And it just doesn't seem like Christmas if our table is not graced with a dinner of ham, chicken and dumplin's (yes, I said dumplin'), black eye peas and pea salad. I enjoy talking about food just as much as eating it, hence the B-4-B blog, an outlet for this stay-at-home-mom to express her inner-foodie.

I was quite fortunate to come across the Adopt A Blogger Event via Dine & Dish. Wow, there are so many people out there passionate about food and what a great tool to share and learn from one another. Being that my food blog has been running for 6 months, I was considered a "newbie" and was matched with Bunny from Bunny's Warm Oven. Bunny, my blogger mommy had adopted me and how lucky am I!

She has a beautiful blog, delectable recipes and a shared passion of baking. I know I'll learn a lot from her. If you've never visited her blog, I urge you to do so. Please enjoy the following interview featuring Bunny! Do any of you share common interests?

Do you have a favorite cookbook?

As a matter of fact I just bought 2 new cookbooks this week....Martha's Cookies and Martha's Cupcakes. I love both of these cookbooks!! I've seen so many wonderful recipes in them that it just makes me want to run to the kitchen and bake!!

What would people be surprised to find in your kitchen?

Boy this is a hard one, I have a measuring tape in my kitchen gadget drawer. I swiped from my hubby! I am seriously measurement impaired! If a recipe says something has to be this long and this wide I have to measure it, eyeballing something just doesn't work for me.

Name three things you always have on hand in your refrigerator or pantry.

There are three things that you will always find in my fridge...cream cheese, I wait till it goes on sale at 10 pkgs for 10.00 and stock up. Butter is a must, and sour cream would be the third. With these three items in the fridge I'm good to go for baking!

Do you have a favorite comfort food?

My favorite comfort food would be anything made with cinnamon and apples. I love the combination, just the wonderful aroma coming from the oven is comfort to me.

Where would your ultimate culinary destination be?

Believe it or not my ultimate culinary destination would be right here in the good ole US. I would head south, I LOVE southern food!! The biscuits the cobblers, cakes .....mmmmmm!!! I would love to sit at the hand of a southern baker and learn everything about southern cooking and baking.

What are you having for dinner tonight?

Because I have to be into work at 2pm today I'm making Ham and Green Beans in the crockpot so it'll be waiting for the kids and Sam when they're ready to eat. It's one of those meals they really like having. During the summer when the kids have no schedule to keep and Sam and I are working the crockpot is my best friend!

What is your favorite thing about blogging.

Sharing great recipes with people who are as excited about baking as I am! The whole reason for my blog was to share recipes and learn. I have learned so much about baking through other bloggers. The blogging community is wonderful group of people. The friendships I've formed are priceless to me. I look forward to sharing, learning and making new friends for the years to come.

Here is a tasty tease of a recipe using one of Bunny's staples, cream cheese. I'll post the bread early next week, so come back by and visit!

Cream Cheese Spread
adapted from Ina Garten

6 oz. whipped cream cheese
1/3 c. sugar
Zest of 2 oranges

1. Combine all ingredients until just combined.
2. Spread on Orange Date Bread (recipe featured next week)
   

Lime Pie with Gingersnap Crust

Pies are much like their makers-each have their own personality. One can be sweet and simple or rich and decadent. Others can be spicy and good or just plain ol' nutty.

Lime pie with gingersnap crust welcomes summer with it's bright, fresh and tangy filling. The crust will have you yearning for an early change of season with its warm autumnal spiciness. The recipe itself is simple, quick and can be made ahead and stored in the refrigerator. Eat it plain or serve it with sweetened whipped cream.

Bright and fresh, warm and inviting, the two create a flavor combination (or personality) as unique as any.

Lime Pie with Gingersnap Crust

Crust
1 1/2 c. gingersnap cookies crumbs
1/2 T. sugar
4 T. unsalted butter, melted

Filling
1/2 c. lime juice
1 can (14 oz.) sweetened condensed milk
2 egg yolks

1. Preheat oven to 325F
   
2. Combine cookie crumbs and sugar in a medium bowl. Add melted butter and combine until mixture resembles coarse sand or can hold its shape when squeezed together.
3. Press evenly into a glass pie plate and bake for 10 minutes. Allow to cool on rack. Increase oven temperature to 350F.
   
4. Meanwhile, mix lime juice, condensed milk and egg yolks until smooth.
5. Pour into cooled pie crust. Bake for 15 minutes. Allow to cool on rack.
6. Transfer to a refrigerator and chill for at least 4 hours or overnight.
   

Whey Cool! Making Ricotta Cheese

I can now officially check an item off of my bucket list. I am an artisan cheesemaker. Only in my own home, that is. Years ago I read an article on making yogurt cheese. I was quite intrigued yet never got around to making it. Earlier this year I came across an article in Bon Appetit featuring fresh ricotta. I urged myself to try it.

I felt like a mad scientist watching the curds separate from the whey. The process was surprisingly simple and yet so satisfying. You only need three ingredients and 15 minutes out of your day to create this creamy, sweet ricotta.

Fresh ricotta is moist, light and addictive. The texture and taste reminded me of farmers cheese. If you've never had fresh ricotta you're in for a real treat. Slather it on bruschetta, toss it in a pasta or add it into a dessert.


Fresh Ricotta
source: Bon Appetit January 2009

• 8 cups whole milk
• 1 teaspoon salt
• 3 tablespoons fresh lemon juice

1. Line colander with 4 layers of cheesecloth; set in sink.
   

2. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes.

3. Using finely slotted spoon, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet). Transfer curds to a bowl. Cover and chill until cold, about 3 hours.

Make in advance! Can be made 2 days ahead. Keep chilled.

Strawberry Cupcakes

It was a cold Idaho winters day and I was a prisoner in my own home. Bound to the couch, I had such terrible, debilitating morning sickness that lasted twelve hours a day for several months. Somehow I had only survived on water, chicken noodle soup, Teddy Grahams and pasta and the thought of anything else sent my stomach into a downward (or upward??) spiral.

Snuggled underneath my blanket I began to watch Cupcake Week on The Martha Stewart Show. I suppose I was living vicariously through others as I had not baked for months. Once I saw these Strawberry Cupcakes made by the delectable Sprinkles Bakery, I instinctively made a mental note to bake them in the near future.
One year later I found myself baking these cupcakes in my kitchen while my baby boy sat in the living room playing with his Daddy. I instantly thought back to where I first encountered this recipe and started to smile. I remember feeling eager, excited, frightened of the unknown, generally terrified and happy all at once. How amazing was it that such a new venture in life could stem all of those feelings. I am happy to share a recipe that created such a memory and reminds me of the early stages of becoming a mother. With that said, this recipe is dedicated to all mothers and mothers-to-be. Happy Mothers Day.


Strawberry Cupcakes
Source: Sprinkles Bakery recipe featured on Martha Stewart

Makes 1 dozen

• 1/2 pound strawberries
  
• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/4 teaspoon coarse salt
• 1/4 cup whole milk, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg, room temperature
• 2 large egg whites, room temperature

1. Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
2. Place strawberries in a small food processor; process until pureed. This should be enough for both cake and frosting. If not you can always puree some more.
3. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and 1/3 cup strawberry puree; set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
5. With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
6. Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Strawberry Frosting

Makes enough for 1 dozen cupcakes

• 3 T. strawberry puree from above
  
• 1 cup (2 sticks) unsalted butter, firm and slightly cold
• Pinch of coarse salt
• 3 1/2 cups confectioners' sugar, sifted
• 1/2 teaspoon pure vanilla extract

1. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and strawberry puree (save any remaining strawberry puree for another use); mix until just blended.

Curry In A Hurry: Curried Chicken Handpies

Last summer I was on a quest. A quest to stock my freezer with meals that were not only delicious but somewhat healthy too. I knew with the arrival of little Eli my world was going to be turned upside down and I would not have time to cook dinner (or clean, shower, brush my teeth...) I found several recipes that fit well into my repertoire but these Curried Chicken Hand pies from an old MS Living article were my favorite. In fact I found myself eating half of them right away and then freezing the rest.

These samosa inspired pies have such a wonderful spiced flavor and the best part is-unbaked, these pies can be frozen for about a month. Just pop them in the oven and you have a quick lunch or dinner ready within a half hour.

Curried Chicken Hand pies
makes 16
2 boneless skinless chicken breasts
2 T. vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
4 1/2 t. curry powder
1/4 t. ginger powder
1/2 t. ground cumin
1 T. AP flour, plus more for dusting
1 1/2 c. chicken stock
1/2 c. plain yogurt
4 1/2 t. tomato paste
1/4 c. applesauce
1/2 c. frozen peas
1/4 c. heavy cream
4 standard sheet of puff pastry
1 large egg, lightly beaten
Salt & Pepper

1. Preheat oven to 400F. Bring 1 quart water to a boil and add the chicken. Reduce heat; simmer until chicken is cooked through, about 15 minutes. Remove chicken from pot and allow to cool. Shred chicken into 2 inch pieces.
2. Heat oil over medium-high heat until hot but not smoking. Add onion and garlic and cook stirring occasionally, until pale golden, about 8 minutes. Stir in curry, ginger, cumin and flour and cook for 1 minute. Add stock and bring to a boil. Stir in yogurt, applesauce, and tomato paste and boil for one minute. Reduce to simmer, stirring occasionally, until mixture has thickened, about 30 minutes.
3. Stir in chicken and peas; cook until thick. Stir in cream and 2tsp. salt. Let cool.
4. Lay pasty sheets on lightly floured surface; cut each into 4 squares. Spoon 2 tablespoons chicken mixture onto each square, leaving a 1-inch border. Brush edges with egg; fold squares to form triangles. Press to seal.
5. To bake now: Bake until golden, 20 to 25 minutes.
6. To freeze: unbaked handpies can be frozen up to a month wrapped in plastic and foil. Thaw before baking. 400 degrees for 20 to 25 minutes.
   

For The Love of Lemon

When did my love affair with lemons begin? I really can't recall because it seems like they have always had a constant presence in our kitchen. I love the tart, bright, fresh flavor the sunny lemon offers. As a kid I loved eating lemon cookies and drinking my grandmother's lemonade. And because of that particular memory I find myself squeezing a fresh glass of lemonade quite often.
As I became older and could bake on my own I found myself making lemon curd and lemon bars to satisfy my craving. I continued my quest for the love of lemon making cakes with luscious lemon butter cream frosting, candied lemon peel, and thick sour lemon sauces that I spooned generously over gingerbread.

I have a lot of great lemon recipes. The Lemon Cake from Ina Garten's book Barefoot Contessa Parties is one of my favorites. I seem to make it once I feel the warmth of Spring appear, there is something about her warmth, her freshness and vibrant colors that tempt me to make my favorite Lemon Cake.

Lemon Cake
Barefoot Contessa Parties

nocoupons nocoupons

• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 2 1/2 cups granulated sugar, divided
• 4 extra-large eggs, at room temperature
• 1/3 cup grated lemon zest (6 to 8 large lemons)
• 3 cups flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup freshly squeezed lemon juice, divided
• 3/4 cup buttermilk, at room temperature
• 1 teaspoon pure vanilla extract
• 2 cups confectioners' sugar, sifted
• 4 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350 degrees F. Butter and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.

Cream the butter and 2 cups granulated sugar in the bowl until light and fluffy. Add the eggs one at a time, add the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Make a lemon syrup combining 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; pierce the cakes with a dowel or toothpick; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides. Let cake rest for 5 to 10 minutes and allow glaze to harden.

Strawberry-Banana Smoothie

Gifts are sometimes a funny gesture, whether meant to be or not. For instance, my valentine present from my mom was the infamous Snuggie. She had only bought it because I had made so much fun of the commercial and it was a nice giggle as we (my dad) paraded around the house roll playing in it (choir member, monk etc.)

Many years ago she bought me the Magic Bullet. When I ripped into the present and saw the Magic Bullet in front of me, I honestly did not know what to think. Three moves and four yard sales later this little device still has a spot on the kitchen shelf. I've used it to make cream of porcini soup, puree roasted vegetables to thicken my pot roast gravy and for the most part make smoothies. The following is my favorite smoothie. The strawberry-banana smoothie is simple, quick, sweet and frothy. And such a refresher.

Strawberry-Banana Smoothie
2 servings

• 2 c. strawberries, quartered
• 1 banana
• 1 c. milk (I used 2%, but usually use Very Vanilla Soy Milk)
• 2 T. honey
• 6 cubes ice

Put all ingredients in a blender (or in my case The Magic Bullet). Blend until smooth. Pour into glasses and enjoy.