Rolling In Dough

Do you remember Seventeen magazine? I used to get it every month, except I was thirteen at the time. I asked (begged) for a subscription because the most popular girl in school was constantly reading it in class and I was curious about its content.

Clothes, makeup, hair, cute quizzes, q&a about sex (though being a daughter of an OB-GYN RN, I was very well informed on sex-think diagrams, graphs and medical text books people! So reading the sex questions didn't really hold my interest.) Those were the days of Niki Taylor, Girbaud, big bangs and teased hair.

I enjoyed all of its girly content. Seventeen inspired the all too critical, crucial and very important first day of high school outfit. This was a make or break moment-not only was it high school, but I was also the "new girl." (Ughh!) Well, inspiration-not exactly, I took the look right off of the cover. The hair, the red tank top and plaid shorts-it was too cute and one of my favorite outfits of all time.

Not only did Seventeen give me wardrobe and hair inspiration but it also budded my inner foodie. In the very back of the magazine there was a recipe section. Believe it or not, I'd always turn to this page first. This was the beginning of life long recipe clipping. In fact, my very first clipping was a recipe for pizza dough.

Last week, as I was searching the internet for pizza dough recipes, I was reminded that I actually kept that recipe! A 20 year old recipe straight from the pages of my favorite teen magazine! I remember it being so challenging when I was a girl. Now, being a former scratch baker, I couldn't believe how beautiful and delicious this teen magazine recipe was. It will definitely be sticking around for another 20 years.
Whole Wheat Pizza Dough
One 14 inch round pizza

1 1/2 cups warm water
1 Tablespoon active dry yeast
1 teaspoon sugar
1/2 Tablespoon salt
1/4 cup olive oil
1 1/2 cups whole wheat flour
2 cups all purpose flour

1. Combine water, yeast and sugar in a large bowl. Let yeast activate, about 5 minutes. Add olive oil, half of the flour and salt. Stir vigorously with a wooden spoon. Stir in remaining flour, and transfer dough to a flour covered surface.
2. Knead (fold dough over repeatedly with one hand while working it with the knuckles of your other hand) for 5 minutes or until smooth. Place dough in a clean bowl, cover with a kitchen towel or pan sprayed plastic wrap, and let rise in a warm place for one hour or until doubled in size. Punch down the dough.
   
3. Preheat oven to 400 degrees. Grease baking sheets with olive oil or prepare your baking stone. Stretch or roll out dough into a 14 inch circle. Place on prepared baking sheet or stone. Add desired toppings, and bake for 20 minutes or until crust in golden brown.

You can refrigerate the dough after step 2 for several hours or up to two days. In this case, place the dough in the refrigerator for about 40 minutes, punch it down once more and place in a plastic bag.

SHOUT OUT!!! My friend Meghan, over at You're Gonna Bake It After All has an awesome giveaway. It is really cool because the lucky winner can choose between a bamboo cutting board, pizelle maker or a wine rack. It is a very generous giveaway and its easy to enter. Leave a comment on her blog post and/or mention the giveaway on your blog. Good Luck! (and wish me luck too!)

Giant Soda Muffins

One of my favorite times to visit San Antonio's River Walk is during St. Patrick's Day. They do their best to dye the river green and masses of St. Patty's Day partiers drown themselves in green beer and hope not to fall in the river.

You see, my husband and I do not drink alcohol (ok, more like its a rarity.) He is displeased with the taste and it burns like fire in my stomach (which I was later told was not normal) So instead we are mere observers.

The first time we had gone to the River Walk on St. Patrick's Day was by pure coincidence and it ended up being a blast. Though the river dye had faded back to the murky brown, we enjoyed viewing all of the party-goers and drunkards. We stayed up into the night, walked the river route and parked ourselves on a bench.

Sad but true, not only are we observers-but we are also poking fun at the lushes behind their back. So all of the obnoxious, loud, puffed up like a rooster men and the sloshed up, 'now I think I'm really sexy' women gave us plenty to talk and laugh about that night. We only saw one fall into the depths of the murky river but she was quickly recovered. I wonder if she thought she was super sexy after that?

This year my husband surprised me with a weekend get-away, the first since our 18 month old was born. This time, the trip is with mixed emotions-excited for the break but nervous because it is my first time away from my baby boy. So, Casa Rio, Schilo's Delicatessen (pronounced she-lows), Mi Tierra, Pat O'Brien's...here we come!

Giant Soda Muffins
Yield: 6 large muffins
These muffins are similar to Irish Soda Bread. They are very large and delicious for a St. Patrick's Day Breakfast. Serve slathered with butter and jam. Then, you can enjoy that green beer later on in the day.

Nonstick spray
1 1/2 cups all purpose flour
1 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsalted butter, room temperature
1 cup golden raisins
1 1/4 cups buttermilk
1 large egg

1. Preheat oven to 400 degrees. Spray six jumbo (1 cup) muffin cups with nonstick spray.
2. Sift next 6 ingredients into a large bowl. Add butter, blending with fingertips until incorporated. Stir in raisins.
3. Whisk buttermilk and egg together in a small bowl. Add to dry ingredients. Stir to blend. Spoon batter into muffin cups.
4. Bake muffins until tested inserted into center comes out clean, about 20 minutes. Remove muffins from pan and cool slightly on rack.
   

Winter Comforts-Mushroom Barley Soup

I'm sitting here rewriting this entry I wrote only two short days ago. Seriously, two days ago my baby, dressed in a t-shirt, khaki shorts and sandals was romping through the park as if it were any other warm spring day. It was in the high 70's-and for those of you who have been experiencing a hard winter, I realize your body is probably aching for the warmth, but I am missing winter. I miss the Northwest (OK, technically I lived in the Intermountain West-but whatever!) I miss all of the small winter comforts that seem to lend a warm touch on a cold snowy day.

Fast forward to present. It is 37 degrees and snowing. In Texas the chance of snow makes people go crazy. Crazy, as in excited. Crazy, as in "can't drive because the precipitation is white" kind of crazy. The smallest trace (even sleet) can make a Texan giddy. I though, living in the north for a few years have a different perspective of what snow really is. And to tell you the truth, I was pretty skeptical about this "hill country snow." Then I looked outside. Big, chunky flakes of the white stuff falling gently to the earth making this skeptic's heart go aflutter.

Happily, I will take my one day of winter. I am going to relax and watch the gentle snowfall and remember all of those little winter comforts that I enjoyed and now miss. My winter comforts:

1. A well used, warm quilt that feels soft against the skin
2. Knitting a scarf and hat made from the softest merino wool-and then wearing it.
3. Decadent and rich hot chocolate.
4. Sipping chamomile tea before bed time.
   
5. The sound of a gas heater lighting.
   
6. Warm oatmeal with cream, maple syrup, brown sugar, studded with raisins.
7. The comfort and security of a heavy winter coat.
8. Becoming entranced by a crackling fire.
   
9. Snuggling in my cozy bed watching the snow fall through the window.
   
10. A big bowl of steamy soup-just like this one!

What is your favorite winter comfort??? Please share!

Mushroom Barley Soup
serves: 8

• 1/4 cup (1/2 stick) butter
• 1 pound cremini mushrooms, cut into 1/2-inch pieces
• one package of dried porcini mushrooms
  
• 2 large carrots, chopped
• 2 large celery stalks, chopped
• 1 onion, chopped
• 1/2 cup pearl barley, rinsed
• 2 tablespoons all purpose flour
• Reserved porcini broth and canned vegetable broth equaling 8 cups
  
• Salt and Pepper
  

1. Melt butter in heavy large Dutch oven over medium-high heat. Meanwhile, reconstitute the porcini mushrooms according to package directions, reserving liquid. Add cremini and porcini mushrooms, carrots, celery, onion and barley. Sauté until vegetables begin to brown, about 20 minutes.
2. Add flour to pot and stir 5 minutes. Gradually mix in reserved porcini broth and vegetable broth. Bring soup to boil, stirring frequently.
   
3. Reduce heat to medium and simmer until barley is tender and soup is beginning to thicken, about 40 minutes.
   
4. Season to taste with salt and pepper.

Decadent Double-Chocolate Brownie Torte

Hello, Lover! And yes, I'm talking about chocolate. I really didn't give props to my chocolate sauce in my last post, so let me do it now. If you haven't found a chocolate sauce that you love-you've got to adopt this one. It is delicious, easy to make, stores well and would make a great gift to give. Chocolate sauce is such a versatile little accompaniment. Drizzled over ice cream, poured into milk, spooned over strawberries...and so I've heard (made up), a spoonful of this elixir will cheer you up in a jiffy.

I made this brownie torte last weekend for my husband's birthday. It would also be perfect for a Valentine's Day dessert. Serve it warm with a nice soft dollop of sweetened whipped cream and berries atop it or, like me, ice cream and chocolate sauce (of course it would come back to the sauce!)

This torte is so easy and quick to prepare, about 15 minutes to put together and 30 minutes to bake off-which also makes for a great last minute dessert. I'll reiterate-serve it warm and gooey! Because who doesn't love the contrast of warm cake and cold ice cream??? And if you couldn't tell by the picture-I love my sauce!!!


Decadent Double-Chocolate Brownie Torte
adapted from Caprial's Bistro Style Cuisine

• 5 oz unsweetened chocolate
• 1/2 cup unsalted butter
• 1 1/2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 2 ounces bittersweet chocolate chips
• 3 ounces white chocolate chips

1. Preheat oven to 350 degrees Fahrenheit. Line the bottom of a 9 inch cake pan with parchment paper and set aside.
2. Melt unsweetened chocolate and butter in a bowl over a double boiler.
3. Place sugar, eggs, and vanilla in the bowl of a heavy duty mixer and mix on high until it is pale yellow and thick.
4. Decrease mixer speed and add the melted butter/chocolate mixture. Scrape down sides of the bowl and gradually add the flour until the batter just comes together. Set aside and allow to cool for 5 minutes.
5. Fold in bittersweet and white chocolate chips. Pour the batter into the prepared pan.
6. Bake for 30-35 minutes until a knife inserted in the center of the cake comes out clean. Allow cake to rest for 10 minutes before cutting.

Serve warm or at room temperature-but preferably warm!

Chocolate For My Pity Party

I'm back...I've been having a love/hate relationship (solely in my head) with this blog. The initial reason I started a food blog was to document (mostly images) of the food I make. I had an amazing portfolio a few years back and before we moved back home-it was deleted from our computer. Everything lost. A shot in the heart.

I began Baking For The Boys a little over a year ago while I was struggling with a colicky three month old-it kinda took my mind off of things. My writing and photos really suffered. I could tell in the writing-I had "Mommy Brain" and to tell of the truth, I was a moron. So I could honestly say that I've been happy with only a few (yes, a few) posts.

And just as I sat down and logged in today, I noticed that I had lost a follower. Ouch...Not that I'm taking it personal but is that the equivalent of being defriended on FB??? Just a question. I have a feeling this person has given up on the blogging world entirely. She hasn't posted in several months.

In this community where you can find thousands upon thousands of food blogs (many very much alike), the tiny and insignificant Baking For The Boys will still be trekking on. I have a new look (thanks to my sister-in-law) and still look forward to hearing from readers and making new friends along the way.

So...enough with this pity party! I need something to make me feel better...something like chocolate!!!

Chocolate Sauce
Yield: approx. 2 1/2 cups

1 cup water
1/2 cup sugar
1/2 cup light corn syrup
3/4 cup unsweetened cocoa powder
2 ounces semisweet chocolate chips

1. In a medium saucepan, whisk together the water, sugar, corn syrup, and cocoa powder.
2. Bring to a boil over medium heat. Once it's just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.
3. Let the Chocolate Sauce stand for a few hours to thicken

Store in a covered container in the refrigerator for up to 10 days

Roasted Cauliflower Soup

Does it seem like cauliflower is the Rodney Dangerfield of vegetables? It gets no respect! Boiled or steamed to an inch of its life and left in the bowl all mushy and squishy. So, so sad...

Cauliflower does not have to be that dreaded vegetable you grew up with, it can be a star-just like it is in this soup! Perfect for a cold winters day, it is creamy and smooth with a wonderful, delicate cauliflower flavor. The luxurious texture contrasts with the crunchy panko, pine nut and roasted cauliflower topping making it such an enjoyable lunch for a blustery day.

Roasted Cauliflower Soup
adapted from: Tyler's Ultimate (Tyler Florence)
1 quart milk
Kosher salt
1 head of cauliflower, cored and broken into florets
1/2 onion, sliced
1 tsp. dried thyme
1 stick unsalted butter
1 bay leaf
Extra virgin olive oil
Ground black pepper

Panko-Cauliflower Crumbs
1 c. panko crumbs
1/4 cup pine nuts
1/2 stick unsalted butter, melted
2 T. chopped fresh parsley

1. Pour milk into a large saucepan, add a large pinch of salt and bring to a simmer over medium heat. Reserve 1/2 cup of cauliflower for topping and place the rest into the pot with the milk.
2. Add onion, thyme, butter and bay leaf. Bring to a simmer, cover, and cook for 15 minutes, until cauliflower is tender.
3. Discard bay leaf and puree the soup in a blender. Pour the soup back into the pot and season with olive oil, salt and pepper.
4. Meanwhile, preheat oven to 350 degrees. Thinly slice the reserved cauliflower and combine with panko crumbs and pine nuts in a bowl. Drizzle with butter and toss to coat.
5. Spread mixture on a baking sheet and toast in the oven until lightly brown and crispy, 5 to 7 minutes.
6. Pour soup into serving bowls and drizzle with olive oil. Garnish with panko-cauliflower topping.

Tales of Cowboy Kringle & Cranberry Jelly

I had great plans for postings this month...like actually posting more than one post! Gee, what happened? I suppose I've been trimming the tree, making cookie dough to freeze (not baked yet), toying with an old family recipe, shopping and visiting Cowboy Kringle.

You heard me correctly, Cowboy Kringle. Not too far from my home, Cowboy Kringle sits atop bales of hay, looking mighty jolly wearing a cowboy hat, boots and red leather chaps. My little Eli had a wonderful first Christmas picture with him last year. This year...not so much.
I have been showing him images of Santa for weeks now, in effort of making him comfortable with his upcoming picture. I'd bellow out "Ho Ho Ho!!! Merry Christmas!" and he laughed every time. When we arrived to Cowboy Kringle's stable, he was very excited. I thought, oh yeah, this is going to work. Again, not so much.

The moment he was placed on the big red chaps...tears, crying, moaning! Which was fine with me. I actually love my sons "cry face." We chose the picture of Eli on the verge of crying-he somewhat resembles the "Stay Puff't Marshmallow Man."

Eli and Cowboy Kringle Christmas '08 (top); Christmas '09 (bottom)

After the picture torture, Cowboy Kringle belted out a big "HO HO HO! Merry Christmas!!!" Eli looked at me, jumped off of my lap and ran toward the big man in red, joining in another family's photo. WHAT!?!

OK, recipe time! This is my attempt to recreate a cranberry jelly that was given to me by a former neighbor. She was a personal chef for an Idaho senator and her jelly was the best I've ever tasted. Not only is it mighty tasty, but the beautiful color is as rosy as Cowboy Kringle's jolly cheeks!

Cranberry Jelly
makes approx. 7 cups

4 cups store bought 100% cranberry juice (I use Northland)
2 T. lemon juice
4 cups sugar
1 1/2 pouches of liquid pectin

1. Put cranberry juice, lemon juice and sugar into a large stockpot. Bring to a rolling boil. Add liquid pectin; return to a rolling boil, and cook for 2 minutes.
2. Immediately transfer jelly to sterilized jars and top with sterilized lids. Alternatively, transfer jelly to a large bowl set over an ice-water bath to cool; refrigerate in an airtight container up to one month.
3. Process jars in pots of boiling water for 5 minutes. When canning in elevations over 1000 ft. sea level, please adjust processing time.

Its seems that every time I can, I need a refresher course. You can find canning guidelines here.

Where Caramel Meets Pound Cake

...and make beautiful music! Where, you may ask? In my kitchen of course. This dessert is unbelievable and I was pleasantly pleased with the outcome.

It is a dense, moist and tender cake with a delicate butterscotch flavor (thanks to the brown sugar). My husband said I should rename it the "five pound cake" because it was quite heavy. The icing was sweet, thick and luscious. It had a deep, caramel flavor (thanks to more brown sugar) that was just incredible.

I followed the recipe exactly, because I had read a review that was very adamant about following it down to the T. I was afraid if I didn't, it would be a "five pound" tragedy. Well, obviously it wasn't, but I'd tweak the icing. It is THICK and SWEET and I didn't even use as much confectioners sugar as called for. So next time-I'll use less. I am submitting the original recipe, so you can follow it or tweak it-whatever satisfies that sweet tooth. Regardless, I hope this dessert makes it onto your holiday table this year. It deserves to be featured!

I hope everyone had a wonderful Thanksgiving and is gearing up for Christmas. I am running so behind this year! I still need to finish decorating the house. I've made sugar cookie dough, spice cookie dough and found Log House Cherry Morsels for Cherry Mash (yeah!)

Caramel Pound Cake
10-12 servings
Source: Saveur Issue #109

For the cake:
3 sticks butter, at room temperature, plus more for pan
3 1/2 cups flour, plus more for pan
1 tsp. baking powder
1/2 tsp. fine salt
2 cups packed light brown sugar
1 1/2 cups granulated white sugar
6 large eggs, at room temperature
1 1/2 cups whole milk, at room temperature

For the icing:
1 stick butter
1 cup packed dark brown sugar
1/2 cup milk
1/2 tsp. pure vanilla extract
4 cups confectioners' sugar, sifted

1. To make the cake: Heat oven to 325º. Butter and flour a light-colored 10-inch fluted tube pan, making sure there are no clumps of butter or exposed areas in pan; set aside.

2. Sift together flour, baking powder, and salt into large bowl and set aside. In the bowl of a standing mixer with a paddle set on medium speed, cream 3 sticks of butter until fluffy, about 2 minutes. Add the light brown and white sugars and mix, stopping and scraping down the bowl with a rubber spatula occasionally, until lightened and smooth, about 5 minutes. Reduce speed to medium-low and add eggs, one at a time, beating for about 15 seconds after each addition and scraping down the bowl occasionally, until well blended. Do not overmix. Reduce speed to low and add the flour mixture and 11/2 cups milk alternately, in 3 batches, beginning and ending with flour; beat until smooth, about 3 minutes total.

3. Scrape the batter into the prepared pan and bake in the center of the oven until a wooden skewer inserted in the center comes out clean, about 1 hour and 10 minutes. Do not overbake. Let cake cool in the pan on a wire rack for at least 30 minutes. Loosen edges with a small knife, then turn onto rack to let cool completely.

4. To make the icing: Melt remaining stick of butter in a large heavy saucepan over medium heat. Add dark brown sugar and whisk constantly until mixture is bubbling and smooth and butter is completely incorporated, about 3 minutes. Remove from heat and whisk in remaining 1/2 cup milk. Let mixture cool. Stir in the vanilla, then gradually add the confectioners' sugar and stir until well blended and smooth. Transfer cake to a cake plate and ice with frosting. Let stand for at least 2 hours before slicing.