Lessons From The Playground-Strawberry White Chocolate Shortcake Cookies

My son is fanatical about the playground. We are very fortunate to live in a neighborhood with three parks and try to visit one of them each day. As a new mom, it seems like I've learned a lot from the playground myself, much like a kid does I suppose. This is what I've learned:

• If your child falls in love with the swing, be prepared to stand there and push until your arm falls off.
• Keep an eye on those miniature geologists-because some of those "rocks" end up being dog poo.
• If you hear the names "Chet" and "Greyson" turn around and walk away because your kid will get beat up if you stick around.
• Don't become offended if the playgroup moms blatantly ignore you-even if you are the only non-playgroup mom at the park. Apparently the playground can be cruel to adults too!***believe me I wasn't hurt, just thought it was rude and weird.
• Always have on hand: first-aid kit, beverage, snack, diaper, wipes, chalk, bucket and shovel! Especially if your kid is wild, has found his new pooping spot under the slide or borrows unsuspecting kid's park toys...
  

Maybe I should bring these cookies to the park...I wonder if those moms would ignore me then...or forgive my child for taking their kid's toys?

Strawberry White Chocolate Shortcake Cookies
slightly adapted from MS Living Magazine; June 2009

yield: 3 dozen

1 1/2 c. strawberries, cut in 1/4 in. dice
1/2 c. + 1 Tbsp.s sugar
1 tsp. lime juice (can use lemon)
2 c. flour
2 tsp. baking powder
1/2 tsp. salt
6 Tbsp. cold unsalted butter, cut into small pieces
2/3 c. heavy cream
6 oz. white chocolate chips
Sanding sugar

1. Preheat oven to 375 F.
2. Toss strawberries, 2 T. sugar and lime juice in a bowl to combine
3. Whisk flour, baking powder, remaining 7 T. sugar and salt to combine. Cut in the cold butter (much like making pastry (pie) dough) using a pastry cutter or hands until mixture resembles coarse crumbs.
4. Stir in cream until dough starts to come together. Stir in Strawberry mixture. Stir in Chocolate Chips until all is combined.
5. Drop onto parchment covered baking sheets. Sprinkle with sugar and bake for 20-25 minutes. Transfer to a wire rack and cool.

Notes: Because of the fresh strawberries these cookies don't have a very long shelf time. Maybe 1 day in an airtight container. They are so good the day they are made.

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The 'Burbs & Blueberry Cream Cheese Pound Cake

Do you remember The 'Burbs?  Tom Hanks plays a stressed out suburbanite trying to enjoy his vacation but is lured by two neighbor's conspiracy theory that his new neighbors are creepy, in a cult or even murderers.  My sister and I loved that movie.  You could hear us blurt out, "It came with the frame!" and "pizza dude," at any random moment in the late 80's, early 90's.

A few weeks ago I had a flashback to one particular scene from the movie.  All the homeowners were enjoying the warmth of the sun, watering their perfect emerald green lawns, tending to their gardens, shooting hoops, painting their house and then the garage door opened...everyone on the block immediately stopped what they were doing as the Klopecks passed by in their rickety car.

That is exactly what happened when my neighbor opened her garage, pulled out of the driveway and drove on by.  We were just missing the eerie, suspenseful background music, but the two scenes were identical.

We have lived in our cozy little suburban neighborhood for over a year now and have seen our neighbor maybe five times.  Blinds and curtains are usually drawn the moment she hears my son and I walk out the door.  She has a lawn service tend to her yard and will make the block in her car just to get the mail which is only a few feet from her front steps.

Quite often her sun stroked potted plants will be replaced by vibrant, fresh and healthy flowers overnight.  When does she do it?  We have joked that she does it in the middle of the night, and guess what...she does.  My husband leaves the house at 5am for marathon training and found her tending to her sprinkler system with flashlight in tow.  So strange.

Agoraphobia would explain it...but we believe she has a 9-5 job.  We've also speculated that she is in the witness protection system or hiding from someone.  And of course, The 'Burbs cross our minds every once in a while.

She even missed out on this scrumptious pound cake.  It was so delicious my husband and I couldn't stop eating it, so out of the house it went.  Where to, you ask...our neighbors, on the other side of us.

Know Thy Neighbor Blueberry Cream Cheese Pound Cake
slightly adapted by Central Market Cooks
Serves 16

3 cups flour
2 cups blueberries
1 teaspoon baking powder
½ teaspoon baking soda
½ cup butter, softened
4 ounces cream cheese, softened
2 cups sugar
3 eggs
1 egg white
8 ounces (1 cup) lemon yogurt
2 teaspoons vanilla

Lemon Glaze
1 cup confectioners’ sugar
1 tablespoon lemon juice
1 tablespoon hot water

1. Toss 2 tablespoons of the flour with the blueberries in a small bowl to coat evenly. Mix the remaining flour with the baking powder and baking soda.
2. Cream the butter, cream cheese and sugar in a mixing bowl, beating at medium speed until light and fluffy.
3. Beat in eggs and egg white one at a time, mixing well after each addition. Add the flour mixture alternately with the yogurt, beginning and ending with the flour mixture and mixing well after each addition. Fold in blueberries and vanilla.
4. Spoon into a 10-inch tube pan coated with nonstick cooking spray. Bake at 350°F for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 1 hour. Remove to a cake plate.
5. For glaze, combine the confectioners’ sugar, lemon juice and hot water in a small bowl and mix until smooth. Drizzle over the warm cake. Cut the cake with a serrated knife to serve.
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Mixed Greens with Blueberries and Lime Vinaigrette

This post only seems to be fitting in every way possibly at the moment.  For one, July is National Blueberry Month-so lets honor our favorite, tiny, plump, blue friend.  Did you know blueberries are grown in 35 states in the US, and the United States produces over 90% of all of the blueberries in the world.  Just wanted to share a little factoid with you.

Secondly, and on a more personal note, I have grown tired of my weight and have finally decided to do something about it.  For months P90X has been staring me in the face and I finally decided to pop it into the DVR.  Oh. My. Word.  It is tough, but I actually enjoy it quite a bit.  You tend to be so busy during the workout that you don't get bored (I used to suffer from gym-boredom) and time flies by quickly.

And as always, with exercise comes a healthier diet.  I used to have a strict regimen before BabyBoy came along and once he reached toddlerhood I found myself snacking...a lot.  Not to mention the sweet tooth (obviously, I have a blog dedicated to homey baked goods).  But don't worry-I'll still be baking...I'll just be sending my sweet treats to the hubby's work!

OK time to talk salad!  This was such a palate pleasing salad.  The vinaigrette was tart and tangy with a delicate, mild note from the shallot.  The blueberries give a burst of sweetness that lends a pleasant surprise.  All in all, the flavors marry very nicely.

Mixed Greens with Blueberries and Lime Vinaigrette
recipe from Central Market, adapted from 12 Best Food Cookbook
4 cups, organic baby spring mix
¼ cup mint leaves, stacked and cut crosswise into thin strips
Juice of ½ lime
2 tsp. balsamic vinegar
1 tsp. shallot, chopped
½ tsp. salt
1 Tbsp extra-virgin olive oil
Fresh ground black pepper, to taste
½ cup blueberries

1. Place spring mix and mint in large mixing bowl.
2. To make the dressing, combine lime juice, vinegar, shallot and salt in a small bowl. Whisk in olive oil and season with pepper.
3. Pour the dressing over the greens, and toss to coat lightly. Sprinkle blueberries over the greens.
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Road Trippin'-Almond & Peanut Butter Granola Bars

Sometimes drifting off the beaten path will lead you to this...

Every summer my family would load our car, hitch up the pop-up and hit the road. It was a very long haul from our southeast Texas home to the mountainous destination of Colorado. We would leave our home in the wee hours of the morning and drive all day (usually having to turn back, it seemed something was always forgotten.)

Road Trip 2007 Coulter Bay, Wyoming

Our first stop was a campground just on the edge of the panhandle (that's right, we'd still be in Texas after a days worth of driving.) My sister and I would play Barbies, Eye-Spy, sing songs, and sleep (alot). We'd signal truck drivers to honk their horn and my sister would usually be the comedian and make faces at passersby or stick fishing worms up her nose to see if anyone would notice. Needless to say, we knew how to make the most of a cramped backseat.

My mom always packed snacks for us to eat, which was special because we were NEVER allowed to eat in he car. Looking back it seemed that she chose very carefully what was given to us, being that none would stain the upholstery of the seats. At most she'd have to vacuum out crumbs.

Making friends while fly fishing

The next day, we flatlanders were awestruck by how the majestic Rockies would greet us. It was such an exciting moment for my sister and I. We would set up camp along the Taylor River, near Almont, Colorado, and camp, hike, fish, drive the back roads, have "fire parties" (campfires), and roam the campgrounds like we owned the joint.

Our road trips made for a great summer and wonderful memories. I am anxious to start the tradition with my husband and son.

What is your favorite road trip memory?

Chewy Almond-Peanut Butter Granola Bars

Chewy Almond-Peanut Butter Granola Bars
Makes 12 bars

½ c. old-fashioned oats
½ c. dried cranberries
½ c. sliced almonds
¼ c. all natural peanut butter
¼ c. all natural almond butter
½ c. brown sugar
½ t. cinnamon
3 T. vegetable or canola oil
1 T. water
¼ t. salt
1 egg white

1. Preheat oven to 300 degrees, line an 8 x 8 baking pan with two strips of parchment paper, allowing a 2 inch over hang for all sides.
2. In a large bowl combine oats, cranberries and almonds
3. Over low heat, combine almond and peanut butters, brown sugar, oil, salt, water and cinnamon in a small saucepan until sugar dissolves. Remove from heat and allow to cool for a few minutes.
4. Whisk egg white into the cooled peanut butter mixture until combined.
5. Fold peanut butter mixture into oats mixture and combine until moistened.
6. Pour into prepared pan, spreading and smoothing mixture evenly
7. Bake for 30-35 minutes, cool for 10 minutes in pan. Remove from pan and cool completely. Cut into 12 bars
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Sweet Tart Lemonade: 3 Variations, by the pitcher, by the glass

Happy Independence Day!
  Steaks: Marinating
Potato Salad: Made
Lemonade: Yes, please!

Sweet Tart Lemonade
Yield: 7 cups
2 cups Simple Syrup (recipe follows)
1 ¾ to 2 cups fresh lemon juice
3 cups cold water

• Combine all ingredients, stirring well. Serve over ice.

Lemonade by the Glass: Combine 3 tablespoons Simple Syrup, ¼ cup fresh lemon juice, and ¾ cup cold water, stir well.

Simple Syrup
Yield: 2 cups
1 cup water
2 cups sugar
¼ teaspoon lemon juice

• Combine all ingredients in a small saucepan; cook over low heat until sugar dissolves. Bring to a boil; reduce heat, and simmer 1 minute. Remove from heat and cool. Store in an airtight container at room temperature up to 2 weeks.

Simple Syrup Variations: (I used the mint syrup to make Mint-Lemonade; it was delicious, refreshing and cool.)

Mint Syrup: Add 1 cup loosely packed mint leaves to saucepan; cook as directed. Cool. Remove and discard mint.
Ginger Syrup: Add ¼ cup chopped fresh ginger to saucepan, and cook as directed. Cool. Remove and discard ginger; use syrup immediately. Do not store.
Berry Syrup: Substitute ½ cup seedless raspberry or strawberry jam for ½ cup sugar; cook as directed. Cool.

Simple. Fresh. Dessert.

Are you ready for a fast, fresh, simple and delicious dessert? Well, here is my go-to dessert for the summertime. Fresh fruit, drenched in sweetened wine and specked with mint is as colorful as it is refreshing. Add your favorite summertime fruit, or whatever fruit you have on hand in the refrigerator. It's the perfect alfresco dessert.

Cantaloupe, Strawberries, and Grapes with White Wine and Mint
source: Everyday Italian; Giada DeLaurentiis servings: 4

1 ¼ cups dry white wine
1/3 cup sugar
1 T. chopped fresh mint
½ ripe cantaloupe, halved, seeded, and cut into ¾ in. cubes (about 3 cups)
1 (8oz.) basket of strawberries, quartered
1 cup seedless grapes, halved lengthwise

1. In a small saucepan, bring wine and sugar to a boil, stirring until the sugar is dissolved. Boil for 2 minutes. Remove from heat and stir in the mint.
2. In a large bowl, combine the cantaloupe, strawberries, and grapes. Pour the warm wine mixture over and toss to coat. Cover and refrigerate until cold, stirring occasionally, at least 2 hours and up to 8 hours.
3. Transfer the fruit mixture to serving bowls and serve chilled.

Strawberry Gelato

Enjoy and celebrate the season

What is gelato? It looks like ice cream…so why don’t we call it ice cream? Is it really that special? The answer is yes.

Gelato is Italy’s version of ice cream, with three major differences to his American cousin.

Butterfat
Gelato has significantly less butterfat, around 10%, than ice cream’s typical 18-26%. This is because gelato is not made entirely with cream, but rather milk. However, less fat does not mean less taste. With lower butterfat content, gelato does not need to be frozen as cold as regular ice cream, meaning that it melts in your mouth faster, therefore you experience it’s full, pure flavor.

Density
Gelato is much more denser than ice cream. Good old-fashioned-everyday ice cream has quite a bit of air added to it, which masks its favorite and alters texture. Air is not added to gelato, resulting in a richer, creamier taste the pack a punch in every little bite.

Temperature
Gelato is served slightly warmer than ice cream. Typically served 10-15 degrees warmer than ice cream. With a softer consistency, the flavor finishes nicely across the tongue and is much stronger and vibrant. Not to mention, that softer consistency makes scooping a lot easier!

Strawberry Gelato

Strawberry Gelato

adapted from Bon Appetit May 2009

¾ c. sugar
1 T. cornstarch
1 c. whole milk
¾ c. whipping cream
2 ¼ c. hulled & sliced strawberries
2 T. lemon juice

1. Combine sugar and cornstarch in medium sauce pan, rub them together with fingertips to incorporate. Whisk in milk and cream. Whisk over medium heat until base thickens and begins to bubble, 5 minutes. Pour into bowl & chill. This is the base.
2. Puree strawberries in processor. Pour into gelato base. Mix in lemon juice. Chill for 3 hours or overnight.
3. Process in ice cream machine according to manufacturers instructions. Transfer to a container. Cover; freeze until firm. Store in freezer 3 hours and up to 2 days.

It's been that kind of morning...(Chocolate Swirl Sour Cream Coffee Cake)

Have you ever had one of those mornings. You know, the kind of morning that just doesn't start off right, an honest to goodness bad morning. And I'm not talking about the 'woke up on the wrong side of bed' bad morning. I'm talking about the kind of morning where you need a chocolate pick-me-up by 8am. Need. Chocolate. Stat.

A while back I asked my friends to share some bad (though funny) morning experiences. Here are some of my favorites:

• As you get ready to leave for work you pack a beer in your lunch instead of what you thought was a Diet Coke.

• You get your son and yourself ready to go shopping and realize you still have your snowman pajama bottoms on when you drive into the parking lot of the grocery store.

• You put an energy fizz tab into the baby bottle instead of the water bottle-but luckily realize it before feeding the baby purple milk.

• You begin to put Barbie panties on your 1 year old son while your six year old daughter holds a diaper and says, "Seriously, mom?"

So I'm thinking mornings like these must need chocolate! For all of those who incur a bad morning every once in a while, you might need to nosh on a little Chocolate Swirl Sour Cream Coffee Cake-it is irresistible, decadent and delicious. And geez, with a name like that, doesn't it already brighten your day a little?Chocolate Swirl Sour Cream Coffee Cake
Chocolatier May 2002 yields: 10 servings

Chocolate streusel filling and topping:
1/2 cup firmly packed light brown sugar
1 cup pecans
1 tsp. ground cinnamon
1/2 cup miniature semisweet chocolate morsels
1/4 cup cake flour
1/4 cup cocoa powder
4 Tablespoons unsalted butter

Sour cream coffee cake:
2 1/2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup unsalted butter, softened
1 1/2 cups. sugar
3 eggs
1 egg yolk
1 1/2 tsp. vanilla extract
1 cup sour cream, at room temperature

Confectioner's sugar for dusting

1. Make filling and topping: In food processor, pulse together sugar, pecans and cinnamon until nuts are coarsely chopped. Transfer 3/4 cup of mixture to a small bowl and stir in chocolate morsels (this is the filling). To remaining mixture in food processor add flour, cocoa powder and butter and pulse until mixture is crumbly. (this is the topping)
2. Make cake: Position rack in center of oven and preheat to 325 degrees F. Butter bottom and sides of 9" springform pan. Dust pan with flour, tapping out excess.
3. Sift flour, baking powder, baking soda and salt into medium bowl; whisk to combine and set aside.
4. In bowl of electric mixer, using paddle attachment, beat butter at medium-high speed for 1 minute, until creamy. Gradually add sugar and beat at high speed until well blended and light, about 2 minutes. Add eggs and yolk one at a time, beating well after each addition and scraping down sides of bowl as necessary. Beat in vanilla extract. Reduce speed to low and alternately add dry ingredients in 3 additions and sour cream in 2 additions, beginning and ending with dry mixture and mixing until combined.
5. Scrape half of batter into prepared pan and smooth top. Sprinkle with filling. Scrape remaining batter over filling and smooth top. Sprinkle with topping and bake for 65-75 minutes, or until toothpick inserted into center of cake comes out cleaned and cake pulls away from edges of pan. Let cake cool in pan set on wire rack for 10 minutes. Remove sides of pan and cool completely.
6. Dust cake lightly with confectioners' sugar before serving.