I’ve always believed that birthdays should be celebrated all day (if not all week – hello, college memories) but unfortunately, B had to work all day. And by “all day” I mean “wake up at the unfortunate hour of 4:30 am, shower, shave, kiss sleepy wife goodbye, work all day and come home at 6 pm”. I wish he’d had the whole day off but to make the evening as nice as possible I plan to meet him at the door with a white russian, throw some steaks on the grill, bake some sweet potatoes, saute some cabbage in brown sugar then devour a few whoopie pies.

Birthdays are delicious, or they should be, anyway, and I think that the person celebrating the birthday should be able to do whatever they want and, more importantly, eat whatever they want. I asked B a few days ago what he wanted for dessert tonight and he hemmed and hawed about pie for a few minutes until he stared me straight in the eyes and said “devil dogs”. I love my husband, but I’m from NC and he’s from upstate NY and we don’t always speak the same language. After some discussion I came to understand that he wanted whoopie pies. Of course I would make them, now that I knew what he was talking about.

Whoopie Pies
adapted from Bakerella
taken from the book Whoopie Pies

preheat oven to 375
prepare a baking sheet with parchment paper

1 2/3 cups AP flour
2/3 cup unsweetened cocoa powder
1 1/2 t baking soda
1/2 t salt
4 T unsalted butter at room temperature
4 T vegetable shortening
1/3 cup brown sugar
2/3 cup sugar
2 1/2 t molasses
1 egg
1 t vanilla
1 cup milk

Sift together your dry ingredients and set aside. In a separate bowl cream together the butter, shortening, sugars, and molasses until well combined. Add the egg and vanilla and beat for about 2 minutes more. Add half of the milk and flour mixture and beat on low until combined, repeat with remaining milk and flour mixture. Drop by 1-2 T onto prepared sheet pan, leaving 2 inches between each one. I used a scoop that I have. It can hold 1 1/2 T and made very nice sized whoopie pies. Bake for 10 minutes or until the top will spring back when gently pushed. Allow to cool for two minutes on the sheet pan, then transfer to a cooling rack to cool completely.

The Best Fluffy Frosting
I’ve seen variations of this frosting in a number of places online. Here’s my contribution.

1 cup milk
5 T flour
1 cup unsalted butter, softened
1 cup sugar
2-3 t vanilla

Whisk the flour into the milk in a small saucepan. Make sure to do this carefully so it’s not lumpy. Ever had lumpy gravy? It’s the same idea here. Heat this mixture over medium heat, whisking constantly, until it thickens to a brownie batter consistency. Remove from heat and let cool completely. When you’re ready to make your frosting cream the butter and sugar until completely fluffy and smooth. This will take a few minutes, and if you have access to a stand mixer I recommend you using it. Make sure that the gritty feel of the sugar is gone and then add the milk mixture and vanilla. Turn the mixer back on, and watch as the frosting comes together. This can happen fairly quickly. You want the frosting to be light and fluffy like whipped cream. If it’s still separating keep beating it until it fluffs up.

For assembly take two pieces of cake that are similar in size and pipe (or spread) some frosting on one piece and top with the other. Delicious.

I never knew it would be this easy to make someone’s birthday perfect. Happy birthday, B.

I managed to get these whipped up during C’s 2-hour nap (2 hours! Do you know how amazing that was?) and took some over to our friends who had just had a baby. They inhaled them, as did my husband and I. Even C got to taste some of the frosting. My husband didn’t think I was looking, but I was. Moms have eyes in the back of their heads, you know.

This spice cake is heavenly. I altered the spices a bit to accommodate what I had (I know that I’m not the only one who bakes in her pjs and refuses to go to the store!). I’ll admit that I hesitated at the banana in the buttercream at first (the main reason I picked this recipe – to use up a banana!) but the flavor isn’t overwhelmingly banana. It’s just plain good.

Spice Cupcakes with Banana Buttercream Frosting
adapted from Baking With Basil

preheat oven to 350
I used silicone baking cups. Spray them before baking and the cupcakes will remove easily.

Spice Cupcakes
2 1/2 cups all purpose flour
1 1/4 cups sugar
1 1/2 t baking soda
1/2 t baking powder
1/4 t salt
1 t cinnamon
3/4 t ground cloves
1/2 t nutmeg
1/2 cup butter, room temperature
1/2 cup buttermilk
1 t vanilla extract
1 1/2 cups applesauce
2 eggs

Stir together all dry ingredients. Add butter, buttermilk, vanilla, and applesauce and beat for 2 minutes until well combined. Add eggs, one at a time, and beat well after each addition.

To achieve a nicely domed cupcake: Fill the liners 3/4 full and put in preheated oven. Immediately lower heat to 325 and bake for 30 minutes. I know it sounds crazy, but this method produces a nicely rounded cupcake that is incredibly moist. After baking allow them to cool in pan for five minutes on a cooling rack and then remove. Before baking more cupcakes make sure to return your oven temperature to 350. It sounds like a lot of extra work and a very long baking time, but this produces the best cupcakes I’ve ever had.

Banana Buttercream Frosting
1/2 cup butter, room temperature
1 large mashed banana
1/2 t lemon juice
dash of salt
3 cups powdered sugar

Beat the butter until fluffy then add the salt and beat a minute more. Mash the banana in a small bowl and mix in the lemon juice to prevent browning. Alternate beating the banana and powdered sugar into the butter. Pipe frosting onto cooled cupcakes, keeping in mind that the frosting is mostly butter and will droop in a warm kitchen. Sprinkle cinnamon on top.

These are delicious. I know you have a languishing banana in your kitchen, so put it to good use.

This is it, folks. This, out of all of the other food that was in my house at the time is what I dug out of the fridge at midnight (or 1 am, or 3 am), after getting up with C. I’m not ashamed to say that I ate the majority of the garlic bread myself, but I am ashamed to admit that it took me this long to beg Liz for the recipe. 5 months! Don’t deprive yourself like I did. This stuff is really incredible.

I baked some no-knead bread this afternoon and as the loaf was cooling this spread is the only thing I could think about. It comes together really quickly, and I’d bet that any well-stocked kitchen has all of the ingredients. Lemon pepper is the only ingredient that I was worried I wouldn’t have, but there was a lonely jar tucked in the back corner of my cupboard. Finally I have a consistent use for the stuff, and I guarantee I’ll be going through it quickly.

The Best Garlic Spread
1/2 cup unsalted butter, softened
3 large cloves garlic, minced
2 T mayo
3 T grated parmesan
1 t parsley
1 t basil
1/4 t oregano
1/2 t lemon pepper

Beat together all ingredients in a small bowl until combined. Suggested use: cut a loaf of Italian bread into one inch slices, spread with the garlic-butter mixture, and bake in a 375 degree oven until the edges are browned–about 10 or 12 minutes.

The recipe warns: “Don’t leave out the lemon pepper seasoning. It’s exactly what the recipe needs,” and it’s right. Please don’t leave it out. If you don’t have any hiding in your spice cabinet go buy some. You really do need it for this. This recipe came from Liz’s mom and it looks like it was cut out of a magazine or newspaper. I’m sorry that I don’t know the original source, but I do have two handwritten notes from her mom. She calls it “wonderful”–which it is, and also notes that it keeps in the refrigerator. I’ll be sure to use that information to my benefit!

Liz confessed to me in a hushed whisper that her family keeps this in the fridge at all times and uses it on practically everything–including hamburgers! Yum. I have to confess that I licked the beaters.

This recipe came from my Omie’s cookbook that I’ve been hoarding from sharing with the rest of my family. I knew these would be good, but I had no idea that my husband and I would love them plain, or with butter, or lemon curd, or syrup, etc. These are already a little sweet, thanks to the brown sugar, but a little extra sugar in the form of jam or curd doesn’t take it too over the top. These would be especially delicious as a side with chili or bean soup.

Amish Corn Muffins
1 cup flour
1 cup cornmeal
1/2 cup brown sugar
2 t cream of tarter
1/2 t baking soda
1/4 t salt

Mix these dry ingredients together and set aside. In a separate bowl mix together:

1 egg, beaten
1 cup milk
1/4 cup melted butter

Combine the wet and dry ingredients and fill muffin tins 2/3 full and bake at 400 for 20 minutes.

If you can get your hands on fresh-ground cornmeal then consider yourself lucky. If you can’t, you’re still lucky just because you have this recipe to enjoy.

When I was younger I was wary of any food that was labeled as a “curd”. It’s a shame, really, that it took me so long to grow up and realize how amazing curds really are. With how delicious they are can come a hefty price tag, so a few months ago I found a recipe for lemon curd online that you make in the microwave. I was craving something light and lemony in the morning and knew that a curd would fit the bill but didn’t feel like shelling out a few bucks for some when lemons were on sale the next aisle over. I was thrilled to make this recipe and although it tasted delicious it left me a little sad. The consistency wasn’t there, no matter how long I microwaved it. It wasn’t the thick and creamy lemon curd that I was really craving, so I shelved my ideas of a homemade curd. But then my mom let me see my Omie’s cookbook. And while I was flipping through I found my great-grandmother’s recipe for lemon curd.

This is it, you guys. This is exactly what I was craving a few months ago. I was amazed (shocked!) how easily it cooked up over a double boiler. I jarred it and left it in the refrigerator overnight, and this morning it was smooth, creamy, lemony, and a gorgeous yellow–exactly what lemon curd should be.

Mom’s Lemon Butter
1 1/2 T butter
1 cup sugar
1/3 cup lemon juice–freshly squeezed
grated rind of one lemon
3 eggs, well beaten
*use yellow food coloring if necessary to achieve the desired color

Cut butter into sugar and add rind, juice and beaten eggs. Mix well and cook in double boiler until thick and then chill. This will keep in covered jars in the refrigerator indefinitely if processed with sealed lids (can have paraffin wax seal). Otherwise you need to eat it within two weeks. It’ll be no problem.

I was getting skeptical about the curd thickening up when I’d had it on the stove for about eight minutes when all of a sudden it became thick. I was shocked at how quickly it happened, and next time I’ll definitely be watching for it. Crank your stove up to high heat, let the water boil, and you’ll be pleased at how quickly this process happens. Once it started to thicken I kept it on the heat and stirred it for about a minute and a half more, just to make sure it was getting really thick. It should coat the back of a spoon and give you enough to try. Just don’t burn your mouth. A warning: if you don’t beat your eggs enough before you make the curd you may end up with little chunks of cooked egg in it. If this happens just strain the curd through a cheesecloth before it cools. You can also do this if you don’t like the texture of the zest.

I definitely won’t judge you if you opt to eat this straight from the jar without putting it on anything. But if you get serious biscuit cravings like I do–they come out of nowhere!–then it helps to have homemade biscuit mix in the pantry at all time. This recipe came from the column “Hints from Heloise” from the Fayette County Record, and I always have some on hand.

Dry Biscuit Mix
8 cups all-purpose flour
1/3 cup baking powder
2 t salt
1/2 cup sugar
1 cup shortening

Mix all dry ingredients together and cup in the shortening with a pastry blender until the mixture resembles coarse meal. Store in a well-sealed container in the pantry or refrigerator.

To make biscuits use 1/3 cup milk and 1 cup mix. Stir together, cut into desired biscuit shape, and bake at 450 for 13-16 minutes. I’ve found that making this amount will make two nice sized biscuits. Feel free to double or triple this as needed.

I don’t knead the biscuits when I make them. Instead, once it’s all mixed together, I flatten the dough into a rectangle and fold it over on itself. I’ll do this a number of times, this way ensuring that my biscuit will be fluffy, with lots of layers.

With a jar of lemon sunshine in your fridge and quick biscuits in the pantry you can defeat a dreary rainy day at a moment’s notice.

The next big thing that happened is that I went back to work, so this past week has been a teacher work-week and we’ve been getting ready for a whole troop of pre-k kids on Tuesday. We got to meet them yesterday and they are super cute! I can’t wait for school to start! It’s going to be a balancing act between work, the wee one, and keeping the house going (and cooking! A lot!). I’m pretty confident it’ll work.

Lastly my mom has loaned me my grandmother’s handwritten book of recipes. I can’t put it down and have read it over and over. I’ve decided I want to cook/bake every recipe she wrote down. This is going to involve a lot of butter and cool whip. Get prepared, I’m going to the store today and starting tomorrow!

The cheesecake came together very easily during a nap time for the wee one and everyone loved it. It’s definitely something I’ll make again!

Red Velvet Cheesecake
From Annie’s Eats

This is best made a day ahead of when you need it. It can chill in the refrigerator overnight and you can make the topping before serving. You will bake this at 350 for an hour and 15 minutes, or until just set in the center.

Start by lining the bottom of a 9-inch springform pan with parchment paper. Then make the crust by combining the following until just moistened and press evenly into the pan.

Crust:
25 oreo cookies, frosting removed, crushed (I went this route so we’d have half a package of oreo cookies in the house. You can buy the pre-crushed ones and use 1 1/2 cups of them.)
1/3 cup melted butter
1 T sugar

Filling:
3 (8 oz.) packages of cream cheese, brought to room temperature
1 1/2 cups sugar
4 large eggs
3 T cocoa powder
1 cup sour cream
1/2 cup buttermilk
2 t vanilla
1 t distilled white vinegar
2 (1 oz bottles) of red food coloring

Beat together the cream cheese and sugar until creamy and fully combined. I still had my mom’s stand mixer on loan for making the tamales, but this can be done in a bowl with a hand mixer. Just wear an apron when you get to the red food coloring. Add the eggs, cocoa powder, sour cream, buttermilk, vanilla, white vinegar, and food coloring. Mix on low until combined and pour into your springform pan.

A note about buttermilk: I rarely ever have it in the house. Instead I make my own substitute by mixing a tablespoon of white vinegar or lemon juice with a scant cup of milk. Stir and let sit for five minutes and voila, buttermilk. I was a little wary of using this substitute in my cheesecake, but I did and it turned out beautifully.

Bake as directed above, then remove the cheesecake to a wire rack to cool for 30 minutes before running a clean knife around the edge of it to separate it from the springform pan. Cover and let it chill out in the refrigerator.

Topping:
4 oz cream cheese, brought to room temperature
2 T butter, brought to room temperature
1 cup powdered sugar
1/2 t vanilla

Beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla and beat until smooth. Remove the sides of the springform pan and spread the topping evenly over the top of the cheesecake.

Check out how red that is! Don’t be like me and take so long to make this recipe. Go find a reason to celebrate and enjoy it!

This is the man who helped give me the confidence I needed to quit my job, built my daughter her crib, and walked me down the aisle (and, as of yesterday, is my daughter’s godfather. Thanks, Dad!). I would give him anything for his birthday that would make him happy, but I was drawing a complete blank as his day came near. Good for me though, I knew something special about him: he loves tamales. I may not have all the money in the world to buy a shiny new gift, but I’m pretty handy in the kitchen, and tamales he would have.

For Father’s Day I had kolaches shipped in from Texas (from Weikel’s and they are amazing!) for him and they were quite the hit. I had thought about having some tameles shipped over for his birthday but then decided that I would tackle them and try to make them myself. So here is the menu for a Texan transplant: homemade kolaches for breakfast, tamales for lunch, and a red velvet cheesecake for dessert.

Tamales
adapted from Evil Shenanigans

Season two pounds of beef short ribs on all sides with salt and pepper and brown in hot oil until darkly browned on all sides, about 3 minutes. While doing this add the following to a crock pot:
4 strips bacon
1 medium onion, peeled, quartered, and separated
4 cloves garlic, smashed
1 can drained Rotel tomatoes
1 bay leaf
1 cinnamon stick
1 T cumin
1 T paprika
1 T chili powder
2 t coriander
2 t salt
2 cups beef stock

Then add the beef short ribs and cook on low for about 10-12 hours until the meat is tender. Remove them ribs and shred them. I had a really hard time getting a decent amount of meat from the ribs. I decided to supplement with some chicken and would probably just make chicken tamales in the future.

For chicken tamales:
Shred a roasted chicken. In a saucepot combine all of the above ingredients expect for the onion, garlic and bacon, and supplementing chicken stock for the beef stock. Simmer the shredded chicken until it has had a chance to absorb some of the juice, then refrigerate overnight. Yes, it really is that easy!

While you make your tamales you need to soak the corn husks. I made 28 tamales with this recipe and used one and a half packages of dried husks. Soak the husks in hot water and keep them submerged by placing a heavy bowl or plate on top of them. They’ll take up to two hours to get malleable enough to work with.

This masa for the tamales is amazing, and you’ll use the same recipe no matter what filling you decide to use:
4 cups masa (I used MaSeCa para tamales)
2 1/2 cups warm water
1 T salt
2 t baking powder
1 cup pork lard (manteca)
1 T minced chipotle in adobo (reserve the rest for optional tamale topping)
1 1/2 cups chicken broth

Mix the masa with the warm water in a medium bowl until it forms a dry paste. Set aside while you beat the lard, baking powder, and salt in your stand mixer. Beat with the paddle attachment on medium speed until light and fluffy, about five minutes. Reduce the mixer to low speed and add the chipotle peppers, then add the masa mixture in four additions, beating well after each. Add one cup of the chicken broth to the mixture and slowly bring back to medium speed and beat for five minutes. Drop a small ball of masa into a cup of water and if it floats then you’ve beaten it enough–go ahead and cover the bowl and refrigerate for an hour. Once chilled beat the mixture again and add the last half cup of broth. Test again by dropping a small ball into a cup of water. When it floats you’re ready to assemble your tamales!

Assemble the tamales by placing a corn husk on the counter in front of you with the skinny end facing you. Put about 1/3 cup of masa on the wide end of the husk and spread into a four-inch square. Then place about 2 tablespoons of filling in the middle of the square. If you’re using chicken like I did make sure to squeeze the filling to drain it so your tamales don’t get soggy. Fold the husk in half to enclose the filling, then roll the husk to seal the tamale. Fold up the skinny end and, if desired, tie with a small piece of husk.

When all of your tamales are made line the bottom of your steamer with a few corn husks. Place the tamales open side up, leaving some room for expansion. Then place a few wet husks on top of the tamales. Steam over a rolling boil for about 75 minutes. Don’t let your steamer run out of water–refill it if necessary with boiling water. The tamales are done when the masa will easily separate from the corn husks.

We don’t have a tamale steamer, but that didn’t stop us and it shouldn’t stop you. Cut both ends off of two cans (from soup, veggies, whatever) and put them in the bottom of a large pot. On top of them place a flimsy pie tin that you’ve punched holes in. Bam! You’ve made a steamer. We even used aluminum foil to cover the top of the pot. It doesn’t get easier than that.

We served ours with mole, leftover sauce from marinating the chicken, salsa verde, and the chipotle sauce from the chipotles in adobo that you mixed into the masa. Use whatever sauces or toppings you enjoy!

Happy birthday, Doc.

I know that many people have friendships that are older than I have with these ladies, but in the four years that we have all known each other I have been able to rely on them for anything. We’ve all shared countless shopping trips, late night talks while camping, and we’ve cheered each other on during exciting times. I love sharing happy moments with friendship is being able to rely on one another during difficult times.

Tonight after the wee one goes to bed these three women are coming over and we’re going to paint our toes, drink some wine, and eat. From the outside looking in, it may seem like we’re just hanging out, gossiping, or catching up. But really tonight is going to be about our love for each other and a celebration of our friendship. One of my friends is going through a very rough patch in her life and the rest of us are going to love and nurture her tonight.

I knew that I wanted to have some comfort food here when they showed up, so I baked this dessert to share. It’s the gooey marriage of brownies and cookies and is perfect for a girls night in.

Praline Brookies
recipe from my mom

Bake at 350 in a greased 9×13 pan.

This is another dessert with multiple layers. It involves a little more effort than my Blackberries and Cream Cheesecake, but the outcome is just as delicious, maybe even more so, if you’re in need of a chocolate fix.

For the first layer mix together:
1 box brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs

Then bake this for about 25 minutes while you make the second layer.

Second layer:
1 cup butter
1/4 cup milk
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/2 t vanilla

Bring the above ingredients to a boil over medium heat. Simmer for three minutes while stirring constantly. Pour over hot brownies.

Third layer:
1 roll refrigerated chocolate chip cookie dough

Cut the cookie dough into chunks and pat them flat, then place them on top of the second (praline) layer. Bake for an additional 23-28 minutes and let cool completely before cutting. What happens if you cut them while they’re still warm? A hot praline lava, that’s what. It’s both delicious and painful.

Tell someone you care. Or better yet, make them some dessert and really show them.

I’m sorry in advance if you’re in the “tired of bacon” crowd. I know that bacon cupcakes, donuts, and chocolate covered bacon can be a little tiring, but this recipe is anything but boring. It’s not deep-fried, it’s not on a dessert and it’s not on a stick. In other words, this is exactly how God and Texas meant bacon to be enjoyed.

My dad is from a small town in Texas, and that’s where this recipe originated. Mom told me that it’s from a caterer there but couldn’t remember who it was. So, if you’re out there, thank you. Here’s my version of their delicious potatoes and hopefully they wouldn’t think that I ruined the recipe too much.

Cheesy Bacon Ranch Potatoes

2 cans whole potatoes
8 oz block cheddar cheese
1/3-1/4 cup ranch
6 strips of bacon, crunchy and chopped up

Please don’t hesitate to double or triple this recipe–just adjust the amounts of all ingredients. Also, I know that it may sound odd, but fresh cooked potatoes don’t hold up as well or taste as good as canned in this recipe. So don’t feel bad about taking the easy way out. Regarding the bacon: if you don’t have the time or ambition of frying it up fresh (one and a half hours!) it’s perfectly ok to use the precooked bacon pieces that you can find in the store. This is an easy recipe, so don’t over think it.

Cut your potatoes into coins and season them with salt and pepper. Add the ranch and stir to evenly coat the potatoes. Mix in about half of your freshly shredded cheese to get the best cheese to potato ratio possible. Pour the potatoes into a baking dish (I like to use a pie plate when using just two cans of potatoes) and top with the rest of your cheese and chopped bacon. You can store this in the fridge if you’re a prepared person who has things done before they’re needed or you can go ahead and bake it at 350 for about 20 minutes, or until the cheese is nice and melty.

I think that technically these potatoes are considered a side dish. Don’t let that stop you from piling a bowl or plate full of these babies and eating them as your main course. Or, you know, as your one course. Pop open a cold beer and you’ve got a great dinner. Or lunch. Probably not breakfast though, unless you swap the beer for a mimosa. It still would be quite tasty.

They say that everything is bigger in Texas. I say that everything is more delicious.