TWD: Espresso Chocolate Shortbread with Chocolate Caramel Cream Filling

Remember that Caramel Cream made with Chocolate from Le Caramel I told you about on Sunday?

Well, after I made my Espresso Chocolate Shortbread cookies for this week's Tuesdays with Dorie (chosen by Donna of Life’s Too Short Not to Eat Dessert First) I just couldn't get the idea of increasing the amount of chocolate involved with my cookies.  Oh, was it good!  I just spooned a nice dollop of on the back of a piece of shortbread, sandwiched it with another cookie, and voila! Instant doubled goodness.

The shortbread itself was tender, crumbly and delicious.  I went ahead and made the regular recipe, figuring that it wouldn't be much more caffeine in it than if I ate some tiramisu.  I think I ate only three pieces of shortbread, and I'm not kidding, I could feel that caffeine kick!  I guess since I have completely (other than my chocolate intake) cut caffeine from my diet I am a total caffeine light weight now.  Fortunately, the day I made these I really needed the kick anyway so I didn't feel too bad about it.

It could have had something to do with what I used in place of espresso powder (which I can never find or figure out exactly what it is supposed to be).  As far as I can tell it is just a super fine ground strong coffee.  If that is actually correct, then my substitute of two Via packets (Italian Roast) from Starbucks (available at most grocery store chains now at about $3 for 3 single serving packets - 2 packets equaled just shy of the required 1 tablespoon of espresso powder).  The Via packets are described as a micro ground instant coffee and it really does look like a powder and dissolves instantly.

Visit the TWD Blog for more versions of this week's shortbread cookies!

If you haven't already noticed that bright rainbow button over in the sidebar, please consider this your invitation to check back tomorrow (Wednesday, September 1st) for the announcement of the book for September's Edible Imagination and to see our review of Alice in Wonderland and what we made.  I hope you'll join in the fun!

The Way Caramel Should Taste

I was recently caught by all the possibilities presented by the amazing caramel products made by Le Caramel.  Le Caramel is a very small company in California, but their recipes come directly from Normandy.  I have always had a major love for chocolate, but what some may not have realized is that I have an almost equal love for caramel.  Not all caramels are created equal though and most are so cloyingly sweet that they miss the point entirely.  Much as I love caramel, it isn't something I even try to make often because it isn't as good as what I would hope.

Enter Le Caramel.

The Caramel Cream made with Salted Butter from Le Caramel really lives up to their claim that it is The Way Caramel Should Taste.  It is perfection on a spoon.  The flavor is deep and complicated and hits all the right notes.  The possibilities on how to use it are endless!  As Christen from Le Caramel encouraged me though, just start out with a spoon and dig in!

As if that weren't enough of a worthy goal, Le Caramel has taken the art of perfect caramel even further. They make CARAMEL SYRUP (can anyone else say creme brulee french toast - or just stir it in your coffee) and a wonderful CARAMEL TOPPING (cut an apple, dip, repeat, nuff said) as well as candies.

BUT...

...Without a doubt (and no surprise I'm sure) my absolute favorite is their new CARAMEL CREAM MADE WITH CHOCOLATE.  It is the Caramel Cream made with Salted Butter and the addition of good bittersweet chocolate.

Does anyone else hear angels singing?

I'm not kidding, when I got my package I was absolutely GIDDY.  Giddy people.  I kid you not.  It felt like Christmas morning.  I got that spoon and just dug in.  

How to describe how transcendent this stuff is?  Let's put it this way.  If someone put a spoonful of this in my mouth every morning for the rest of my life, I'm pretty sure I would be the happiest and most well adjusted Mom on the planet.  

In fact, I have almost demolished my jar because I've been making myself Salted Caramel Hot Chocolate every morning.  It couldn't be simpler, faster or better.  I was a big fan of the Starbuck's version - but it can't even begin to compare.  Especially now that kids are back in school and their is a bit of a chill starting in the early morning air, I know what is going to get me through the winter now!

The ingredients used are simple straightforward and natural.  You know I love doing everything from scratch, but I'm not at all opposed to getting my hands on something crafted by someone who really knows what they are doing and take such care with their products.

Buy your Le Caramel now! You'll be so happy you did!

Salted Caramel Hot Chocolate

1 cup hot milk

1-2 tablespoons Caramel Cream made with Chocolate

pinch of fleur de sel or fine sea salt

Whisk together and enjoy! It doesn't need anything else, but you could top it with some whipped cream, cocoa, cinnamon, or chocolate curls - just if you need that fancy touch.

Vanilla Pavlova with Chocolate Mousse and Strawberries

I had never made a Pavlova before.  In fact, until a year or so ago, I hadn't ever heard of one either.  I vaguely remember reading something about it and the story behind it's name a long time ago and having been curious about what it was.

Then, the Daring Bakers made Pavlova's not too long ago and I was lucky enough to get one of these lovely little chocolate ones from my friend, Barbara.  It was terrifically yummy and I really wanted to try it.  Well, at the beginning of August, I finally got around to it.

We were having dinner with Natalie at Aussie Mum in the Kitchen, and her family, who we have been friends with for years recently and I really wanted to make something special for Nats for dessert.  I decided to do a search for 'Australian desserts' and the Pavlova kept popping up all over the place.  I'm not sure why, but we all loved it and Nats had said that she hadn't had one in years.

We actually all agreed that we really loved it as thin and kind of chewy, crackly crunchy as it was. We also loved the chocolate mousse and strawberries on top.  My original intention was for the Pavlova to be supremely light and high rising, but it kind of flattened and deflated and cracked on me.  Bottom line: it really didn't seem to matter.  So, while it didn't turn out as impressive looking as I thought it might, I don't think I would change a thing.  In fact, I really can't wait to make this again!

Vanilla Pavlova
Adapted from Donna Hay

4 large egg whites

1 cup superfine sugar

2 tablespoons cornstarch, sifted

2 teaspoons white vinegar

1 teaspoon pure vanilla extract

Preheat oven to 300°F. Place the eggwhites in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy.

Add the cornstarch, vinegar and vanilla and whisk until just combined. Shape the mixture into an 8-inch round on a baking tray lined with non-stick baking paper. Reduce oven to 250°F and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven.

* You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted.

* The low heat puffs up the meringue while the long cooking time dries it out to give you a lovely crisp shell.

* Store your pavlova, undressed, in an airtight container at room temperature for up to 5 days.

Chocolate Mousse
Adapted from Helen (Tartelette)

4 oz bittersweet chocolate, chopped

3 tablespoons heavy cream

3 tablespoons (25gr) butter

3/4 cup heavy cream, cold

Place the chopped chocolate in a heatproof bowlset over a pan of simmering water (make sure that the bowl fits snuggly over the pan and does not touch the water).

Melt together the chocolate, 3 tablespoons heavy cream, and the butter till just melted and smooth. Remove from the heat and let cool to room temperature.

In a mixer, whip the 3/4 cup cold heavy cream to medium peaks and fold it into the chocolate mixture.  Cover the mixture tightly with plastic wrap until ready to serve.  Pipe or spoon the mousse onto the top of the pavlova just before serving.

Strawberry Topping
From PheMom

1 pint fresh strawberries, hulled and sliced
2 tablespoons sugar
1 tablespoon pure vanilla extract

Combine the strawberries, sugar and vanilla in a bowl.  Allow to sit, covered, in the refrigerator, till the pavlova is ready to be assembled and served.

TO ASSEMBLE THE PAVLOVA:

Place the pavlova on a large serving platter or cake plate.  Spoon or pipe the chocolate mousse on top of the pavlova then top with the sliced strawberries.  Top the whole 'cake' with chocolate curls if you want to be fancy.

Serve in wedges and enjoy!

Easy Back-to-School Meals #4: Shredded BBQ Pork Pizza

Here is my last photographed use for the shredded pork I made in the slow cooker.  My apologies for how lousy these pictures are, but we were hungry and just snapped some quick shots.  Please don't let the lousiness of the photos deter you from trying this.

We love this pizza so much that now I purposely try to stash some of the shredded pork in a ziploc in the freezer.  That way, when the mood strikes, we already have the topping prepared and can just grab some of the shredded meat straight out of the freezer to top our pizza with before baking.  If you take the meat out of the freezer when you get started on your pizza dough, by the time (about 30 minutes) that you are ready to top the dough it will be thawed enough to easily pull apart and sprinkle.

This pizza is so good, the first time we made it, we ended up making it 3 times that week!

Slow Cooker Shredded Pork
Original Recipe

1 5-6 lb pork butt or should roast, preferably boneless, but bone-in is fine too
3 cups orange juice or zest and juice from 3 large oranges (optional)
3 cloves garlic, peeled and smashed and coarsely chopped (or just smashed)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Enough water to almost cover the roast

Season the pork roast with the salt and pepper.  If using the citrus zest(s) rub that all over the meat as well.  Place the roast in the slow cooker.  Add the juice, garlic and water.  Cover and turn the slow cooker on low heat for 8-10 hours or high heat for 5-6 hours.  The roast is ready when it is falling apart in the slow cooker.  Remove the pork to a large plate or dish and use two forks to shred and pull the meat apart, discarding any bits of fat.  Serve as desired, hot or cold, in any of several uses.  The possibilities are endless.

NOTE:  For a sweet version of the pork combine the shredded pork in a large baking dish with 1/2 cup of packed brown sugar and 4 tablespoons of melted butter.  Bake the pork in a 400 degree oven for 10 minutes until some edges brown, crisp and caramelize.

For the BBQ Pork Pizza:

DOUGH:

3 Cups all-purpose flour

1 tablespoon instant yeast

1 teaspoon sugar

1 1/2 teaspoons kosher salt 

1 1/2 cups warm water

2 tablespoons extra-virgin olive oil

In a large bowl (preferably a stand-mixer with dough hook attachment) whisk together the flour, yeast, sugar and salt.  Make a well and add the water and olive oil.  Mix throughly and knead the dough until it is smooth and just slightly tacky.  Add a little extra water or flour to get the consistency.  It will be a fairly soft dough.

Place the dough in an oiled bowl and cover.  Allow to rise till about doubled in size, approximately 30 to 40 minutes.  Turn the dough out onto a well oiled baking sheet and spread until the pan is covered.  

For the pizza:

Preheat the oven to 475 degrees F.

Top the dough in the pan with enough BBQ sauce to make a layer of sauce.  Sprinkle about 1 cup of the shredded pork over the sauce.  Top with a mixture of your favorite shredded cheeses - I like a mixture of mozzarella, monterey jack and cheddar.

Bake the pizza for 10 to 12 minutes or until the cheeses are melted and just browning.

Easy Back-to-School Meals #3: Shredded BBQ Pork Sandwich

Here is another simple, delicious and super fast idea on how to use that shredded pork I made in the slow cooker.  This one is so easy, it is ridiculous.  It is also one of my very favorite ways to use the left over pork though because it works really well even straight out of the freezer if you stashed any of your shredded pork in the freezer that is.

Your favorite BBQ sauce, homemade or store-bought, and some good burger buns - again, homemade or store-bought, is all you need.  Past that you can accessorize your sandwich as you see fit - cheese, pickles, chips, maybe some coleslaw... it's entirely up to you!

Slow Cooker Shredded Pork
Original Recipe

1 5-6 lb pork butt or should roast, preferably boneless, but bone-in is fine too
3 cups orange juice or zest and juice from 3 large oranges (optional)
3 cloves garlic, peeled and smashed and coarsely chopped (or just smashed)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Enough water to almost cover the roast

Season the pork roast with the salt and pepper.  If using the citrus zest(s) rub that all over the meat as well.  Place the roast in the slow cooker.  Add the juice, garlic and water.  Cover and turn the slow cooker on low heat for 8-10 hours or high heat for 5-6 hours.  The roast is ready when it is falling apart in the slow cooker.  Remove the pork to a large plate or dish and use two forks to shred and pull the meat apart, discarding any bits of fat.  Serve as desired, hot or cold, in any of several uses.  The possibilities are endless.

NOTE:  For a sweet version of the pork combine the shredded pork in a large baking dish with 1/2 cup of packed brown sugar and 4 tablespoons of melted butter.  Bake the pork in a 400 degree oven for 10 minutes until some edges brown, crisp and caramelize.

For the BBQ Pork Sandwiches:

Combine enough shredded pork and bbq sauce in a sauce pan to make a good, well slathered mixture - not too dry, but not swimming in the sauce either (unless you like it very saucy :)  I generally use about 1/2 cup of meat to 1/8 cup of sauce per sandwich, but you can just eyeball it.

Bring to a simmer and heat thoroughly.  Serve on a lightly toasted bun with your choice of sides.  Perfect with coleslaw, chips, potato salad, or green salad.  

Alternatively, you can combine the meat and sauce in a microwave-safe bowl, stir it well, and cover the bowl with a damp paper towel, then microwave to heat through.  This is especially nice if you are just making lunch for a couple of people.

OTHER USES FOR THE PORK SO FAR:

PORK CARNITAS TACOS

SHREDDED PORK SALAD

Easy Back-to-School Meals #2: Shredded Pork Spring Mix Salad with Blackberries and Chevre

I am not a salad eater.  Really.  I have tried in the past few years to learn to like salad though.  Salads like this one however, make it easier all the time.  This meal is another fast, satisfying and delicious idea for dealing with dinnertime now that school is back in session!

Remember that easy shredded pork I made in the slow cooker?  Well, here is another idea of how to use that wonderful pork.

You could pretty much customize this salad to your liking and use whatever your favorite dressing is.  I really love a creamy poppy seed dressing or just a simple vinaigrette.  You could even easily make a blackberry vinaigrette like this one and get even fancier with your salad ingredients.

The version here is fairly simple and inexpensive.  Plus, since it uses cold shredded pork left-over from the other recipe (modified below for the salad) this is possibly one of the fastest meals you'll ever make.  I like to serve it with some warmed, crusty rolls (more on those soon!) with a little butter.

Make sure to check in all this week for more ideas on how to use this easy recipe!

Slow Cooker Shredded Pork
Original Recipe

1 5-6 lb pork butt or should roast, preferably boneless, but bone-in is fine too
3 cups orange juice or zest and juice from 3 large oranges
2 limes, zest and juice (optional)
3 cloves garlic, peeled and smashed and coarsely chopped (or just smashed)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Enough additional water to almost cover the roast

Season the pork roast with the salt and pepper.  If using the citrus zest(s) rub that all over the meat as well.  Place the roast in the slow cooker.  Add the juice, garlic and water.  Cover and turn the slow cooker on low heat for 8-10 hours or high heat for 5-6 hours.  The roast is ready when it is falling apart in the slow cooker.  Remove the pork to a large plate or dish and use two forks to shred and pull the meat apart, discarding any bits of fat.  Serve as desired, hot or cold, in any of several uses.  The possibilities are endless.

NOTE:  For a sweet version of the pork combine the shredded pork in a large baking dish with 1/2 cup of packed brown sugar and 4 tablespoons of melted butter.  Bake the pork in a 400 degree oven for 10 minutes until some edges brown, crisp and caramelize.


Shredded Pork Spring Mix Salad with Blackberries and Chevre


Baby Spring-Mix Lettuces or Baby Spinach, enough for each person (about 1 cup)
1/3 cup of shredded pork per salad
Handful of blackberries or raspberries
Crumbled Chevre, enough for each salad, about 1/2 ounce each
Whatever salad dressing you like
Croutons if you want
Candied Pecans or other nuts would be great too


Toss all toppings and salad together as desired and serve with crusty rolls or bread.

Easy Back-to-School Meals #1: Slow Cooker Shredded Pork Carnitas

I have a serious love for this recipe.  I've been making this shredded pork roast in my slow cooker for going on 3 years now.  I had never bothered to write down the way I made it until recently when a friend asked for instructions.  She is a beginner in the kitchen and I realized that it would also be a great recipe to share and finally record.

This is really so simple that you'll be stunned at how easily you can make a meal.  In fact, this makes so much shredded pork, that unless you are feeding a serious crowd (probably around 8-10 adults) then you can most likely stretch this into several meals like I do.  I have several ideas for ways you can use this one recipe for making shredded pork in your crock pot and plan to share them this week in honor of the new school year.

The beauty of this recipe isn't just in the amount it makes and its ability to stretch.  It is also great because there is relatively no-prep time and very little hands on cooking.  You can take 5 minutes in the morning and get this started then walk away and come home to toss dinner together in minutes.

My most favorite use for this pork is to use it for Carnitas.  I had my first pork 'street' taco several years ago and haven't looked back since.  If carnitas are on the menu in a good Mexican restaurant you can be sure that is what I'll be ordering.

To make things even simpler and for a real fresh kick I like to serve my favorite Black Bean and Corn Confetti Salad / Dip with the Carnitas.  I use this salad as a dip with chips, which we love, but I also love to serve it along side enchiladas, tacos, or whatever.  It is always a huge hit at parties too and the recipe makes a large bowl that is perfect for a potluck.  It is good for a few days if kept refrigerated (even though the avocado will be less than pretty after a day or two).

Make sure to check in all this week for more ideas on how to use this easy recipe!

Slow Cooker Shredded Pork Carnitas
Original Recipe

1 5-6 lb pork butt or should roast, preferably boneless, but bone-in is fine too
3 cups orange juice or zest and juice from 3 large oranges
2 limes, zest and juice (optional)
3 cloves garlic, peeled and smashed and coarsely chopped (or just smashed)
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Enough additional water to almost cover the roast

Season the pork roast with the salt and pepper.  If using the citrus zest(s) rub that all over the meat as well.  Place the roast in the slow cooker.  Add the juice, garlic and water.  Cover and turn the slow cooker on low heat for 8-10 hours or high heat for 5-6 hours.  The roast is ready when it is falling apart in the slow cooker.  Remove the pork to a large plate or dish and use two forks to shred and pull the meat apart, discarding any bits of fat.  Serve hot on corn or flour tortillas with toppings of your choice such as cilantro, lime juice, chopped onion, tomatoes, black bean salad (recipe link above in post), sour cream, etc.  The possibilities are endless.

NOTE:  For a sweet version of the carnitas combine the shredded pork in a large baking dish with 1/2 cup of packed brown sugar and 4 tablespoons of melted butter.  Bake the pork in a 400 degree oven for 10 minutes until some edges brown, crisp and caramelize.

TWD: Oatmeal Breakfast (Bread) Muffins

I love oatmeal.  I really really do.  It stands to reason then that we really loved this week's recipe for Tuesdays with Dorie for the Oatmeal Breakfast Bread, as chosen by Natalie at Oven Love (who incidentally made muffins too :)

You all know by now I never leave well enough alone, but I had a decent reason this time for fiddling with the recipe.  I have come to realize that I don't own any 9x5-inch pans.  None.  Nada.  The last time I attempted to make a recipe that called for a 9x5 pan (and all I have is 8 1/2 x 4 1/2) I thought, "oh, it can't make that much of a difference, can it?"  I'm here to tell you.  It can.  It really really can.  Scrubbing the overflowing batter of the loaf that took over my oven is something I hope to never repeat.

So.  Since there is no extra fundage in the budget to go buy another pan, nor is there room in my cupboards, I decided to just adapt the recipe into muffins, which made 18 muffins.  I did decrease the amount of applesauce in the muffin by 1/4 cup, simply to make sure the muffins would be a bit more sturdy than the 'soft, pudding-like' consistency described in the book.  Oh, and SURPRISE! (NOT) I left out the dried fruit.

The only other change I made was in the amount of topping.  The hubs and I have a bit of a running joke going about everything I bake these days.  Except, though it is funny, it really isn't a joke.  The usual conversation goes something like this these days:

ME:  So, what do you think of the _______ (insert name of various baked good here - really doesn't matter what it is... which is entirely the point :)


HIM:  It's good.  But it needs nuts.  (Or, the only variation of this conversation is for something that already has nuts and then his response is always that it "Needs more nuts.")

Without fail, this is pretty much all he says to me anymore.  So, in my defense to not have to have this same conversation again, I actually doubled the sugar and cinnamon for the topping, used dark brown sugar (it was what I had on hand) and tripled the amount of chopped pecans.  I used a heaping tablespoon of filling on top of each muffin and the ratio worked out just about perfectly.

My changes seem to have done the trick because he has been happily eating these muffins without any complaints - until next time I make something, I'm sure ;)

Visit the TWD Blog for more oaty goodness!

Raspberry Cream and Chocolate Tart on Studio 5

Well, in case you missed my Studio 5 Segment last week, or don't live in Utah (as so many of you don't of course) you can follow that link to watch me make this tart.

It is a cake-like tart dough, based and adapted liberally off of this one, then a layer of chocolate chips, fresh raspberries and a sour cream custard mixture.  It all bakes up together into this lovely treat.

Going on Studio 5 on KSL was a great experience.  The crew and hosts, Darren and Brooke, were both wonderful and it was so fun!  

Things around our house are a bit more out-of-control than usual as we head towards the start of Aidan heading in to First Grade!  I still have so many things to share with all of you that I've been baking and cooking and will hopefully start getting to that very soon.

Raspberry Cream and Chocolate Tart

Created by Holly at PheMOMenon for Studio 5

Tart Batter:

1 stick unsalted butter, at room temperature

1/2 cup packed light brown sugar

1/2 teaspoon salt

3 eggs, at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

3/4 cup all-purpose flour

1/2 cup ground almonds (from approximately 3/4 cup whole almonds, processed in food processor or nut grinder)

Butter a 9-inch tart pan well. Set aside on a large baking sheet.

In a large bowl beat together the butter, sugar and salt for 2 minutes until light and fluffy.  Add the eggs, one at a time, until well combined, stopping and scraping down the sides beating 1 minute after each addition and scraping down the sides of the bowl as needed.  The mixture will look curdled.  Add the vanilla and beat until well combined. Turn the mixer speed to low and add the flour and ground almonds or almonds until combined, then turn speed up and beat 1 minute until light and fluffy.  Use a rubber spatula to scrape the sides and bottom of the bowl and make sure the batter is well mixed and fluffy.

Scrape the batter into the prepared tart pan and use an offset spatula or the back of a metal spoon to spread the batter evenly across the bottom of the pan and up the sides of the pan, just to the top edge to create a rim for the filling. 

Filling:

CHOCOLATE LAYER:

1 cup mini chocolate chips

1 tablespoon flour

Place the chocolate chips in a small heatproof bowl, add the flour and toss together to coast.  Set aside while preparing the cream filling.

Fruit Layer:

1 container (6 oz) fresh red raspberries, rinsed and cleaned

2 tablespoons all-purpose flour

1/3 cup sugar

1 teaspoons finely grated orange zest (optional)

1/4 teaspoon salt

3/4 cup sour cream

1 large egg yolk

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1/4 teaspoon ground cinnamon

Confectioners’ Sugar, for dusting

One bar of good chocolate for decorating, if desired

Preheat oven to 350 degrees F. 

If you are using the orange zest, combine the sugar and orange zest in a small bowl and rub together well using your fingertips until the sugar is moist and fragrant.

In a medium sized bowl, whisk together the flour, sugar, salt, sour cream, egg yolk, vanilla and cinnamon.

Sprinkle the chocolate chips into the tart shell, covering the entire bottom of the pan.  Sprinkle the fresh raspberries evenly over the chocolate chips, then pour the sour cream mixture over and around the berries in the tart pan.  The chocolate and berries will not be completely covered by the sour cream mixture, but will bake into a cream layer in the oven – don’t try to spread it, just try to pour bits of it all around the pan so it can spread while baking.

Place the tart on the baking sheet into the oven.  Bake for 35 to 38 minutes until the tart is puffy and golden.  Let the tart sit for 10 minutes on a rack to cool a bit before cutting.  Dust the tart with confectioners’ sugar before serving.

To make an even fancier presentation when serving at room temperature or cold, use a vegetable peeler to shave curls of chocolate from the edge of the chocolate bar over the tart to decorate.

The tart can be served warm, at room temperature or even cold.

An Edible Imagination - Bedtime Stories & Baking Book Club

I've been kicking an idea around for a while, and as summer is wrapping up and the kiddo's are getting ready to return to school, I've been thinking more about how to get my kids more interested in reading.  Not only in being able to read for themselves, but in the joy and wonder of reading a really great book that just takes you away to a whole other place.

Over the past year or so Aidan and I have tackled a few books together that were really our bedtime stories at this point.  Ones that, as he is just learning to read, I read to him for enjoyment before bed.  We work on smaller books that he can sound out and learn on.  These books are ones to spark his love of reading.  We've had a great time with the ones we have read so far and I wanted to refocus myself and get started on this again during the school year especially.

I've found that, since learning to read is challenging for him, he sometimes starts to lose the desire to read - until we settle down with a story that he gets to sit back, relax and enjoy the ride.

This is where having an Edible Imagination comes in.

Cole is just started to be more interested in books, and Aidan loves it when we read a big book for bedtime stories - one that will take us a while to get through, but is worth it.  We have tried to focus on children's classic literature options - especially some of the ones that have been made in to movies so that he gets to hear the real stories as well.

I've decided to recommit myself to this project and make myself a book list for this coming school year.  I've created the Edible Imagination button for anyone who feels like joining in and reading along.

The edible part of the book club comes in with helping my kids with their measuring and math and kitchen skills.  They already love helping me in the kitchen.

So, this is how it will work.

At the beginning of each month I will be posting our book selection from children's classic literature lists I've been looking at.

During that month, we will read the book together - if your kids are old enough, feel free to let them read to you as well - take turns!

At the end of the month, I will make something in the kitchen with my kids.  They will get to help choose what it is and use their imaginations for what inspired them from the book.  I will guide them in their choices - but not curtail their decisions.  If this means we end up with something really off the wall or that looks or sounds crazy, so be it.  It will be a fun learning experience, and that is the point.  I will also restrain myself from trying to make them let me do everything and try to make it come out perfect or pretty.  The pictures will be of their work, and on some occasions if it works out, mine as well.

You can grab the button code over in the sidebar!

When I post their creation, we will include a review, in their words, of what they thought of the book.  On that post, anyone that is interested in reading and baking/cooking along can leave a link to their post about their book review and kitchen experience.  You can post your review and experience anytime during the month, or whenever you finish the book.

At the beginning of the next month I will post our next book choice.  If there is a lot of interest in the book club, and suggestions for reading, I will probably put in a couple of options for what to read so that there is a choice.

I hope you feel up to the challenge and decide to join in the fun.  I would love to hear any suggestions!

August's Book:  Alice in Wonderland

Banana Muffins with Butterscotch Chips & KSL Studio 5

If you should happen to be near your TV this Thursday morning around 11am, and your TV should happen to be tuned in to KSL Channel 5 here in Utah for their show, Studio 5 (which it really should be any way because they always have lots of fun ideas and information to share), then at some point in the show you will find yourself in a position to see me baking.  On TV.  Again.

Yes, somehow, even though the last time I went on TV was quite a while ago (hey, a whole lot of life happened in the mean time!) it must have been just long enough for me to forget all the stage fright I had the last time and decide that I would do it again.

Maybe it is the fact that this time I get to demonstrate a dessert on the show, and for any of you who come here regularly I'm sure you aren't surprised that that is a pretty comfortable topic for me.

So, if you want to watch for moral support, or just to get a good laugh since I'm sure I'll trip up at some point and embarrass myself, please feel free to tell me what you think! You know I'm always the first one to laugh at my own little foibles, so it should just be a really good time.

In case you decide you might want to do a little baking that morning to get yourself in the mood for the show, might I suggest these Butterscotch Banana Muffins that are incredibly fast, easy, reliable, versatile and delicious.  I'm pretty sure these muffins are, hands-down, the very best way to use up ripe bananas.  In fact, I've been stashing overripe bananas in the freezer and using them up to make these muffins about once a week.  You could use any flavor of 'chip' in them, so feel free to experiment.  I keep meaning to take more pictures of the different variations we've tried, but my family has no patience with me where these muffins are concerned now.  Suffice it to say, they are wonderful.

The muffins are perfect at any temperature, and stored in an airtight container, keep really well on your countertop for up to 5 days (but they won't last that long).  Try them with toffee bits, nuts, chocolate chips, butterscotch chips, white chocolate chips, cinnamon chips or even cappuccino chips. I've added anywhere from 1/4 to 1/2 cup extra chips if you like more mix-ins, so feel free to load them up.

Banana 'Chip' Muffins

Adapted liberally from Nigella Lawson

2-3 ripe bananas, mashed (about 1 cup)

1/2 cup vegetable oil

2 large eggs

1 teaspoon pure vanilla extract

2 cups all-purpose flour (or a combination of all-purpose and wheat flour)

1/2 cup sugar

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3/4 to 1 cup chips (butterscotch, chocolate, white chocolate, cinnamon, cappuccino, peanut butter or toffee bits, and/or nuts - or any combination)

Preheat oven to 375 degrees F.  Line or spray 12 muffin cups with oil.  Set aside.

Whisk together the oil, eggs and vanilla in a small bowl or glass measuring cup.  Set aside.

Whisk together the flour(s), sugar, baking soda, baking powder, and salt in a large bowl.  Add the oil/egg mixture and stir well till just combined.  Add the mashed bananas till just mixed in.  Fold in the chips.

Distribute the mixture evenly between the 12 muffin cups (will be about 2/3 to 3/4 full).  Bake the muffins for 22 to 24 minutes or until lightly golden and springy to the touch.  Let cool 5 minutes before removing from the pan.  Serve warm or at room temperature.  Store completely cooled muffins in an airtight container.

Orange Candied Pecans

Here is the recipe for those Orange Candied Pecans I mentioned in my post about the Gingered Carrot Cookies.  The orange flavor is noticeable, but if you wanted to you could just leave the orange out and have a plain candied pecan.

Orange Candied Pecans
Adapted from Gale Gand's Brunch!

Makes about 2 cups

3/4 cup sugar
1/3 cup water
1 tablespoon finely grated orange zest
1/4 teaspoon ground cinnamon
2 cups whole pecans

In a large saucepan over medium heat, stir together the sugar, water, orange zest and cinnamon and bring to a boil.  Turn the heat down to low and add the pecans, stirring constantly.  The mixture will be shiny and clear at first, then will turn opaque and crystalize as the water evaporates.  When the nuts are completely coated in the sugar crystals, after about 5 minutes, they are done.  Spread them out on a baking sheet to cool.

Snack on these or use them in cookies, on ice cream, on salads, on cereal or whatever else you can think of.

Note:  To clean your saucepan easily just let it soak in water overnight.

TWD: Gingered Carrot Cookies + cream cheese filling

I really didn't know if I would end up getting around to making this week's cookie recipe for the Gingered Carrot Cookies for Tuesdays with Dorie.  The recipe was chosen by Natalia at gatti fili e farina and I'm so very glad she spotted this one tucked away in the book.  I'm not sure, because they don't sound familiar that I did notice this one in the book before.  And what a shame missing out on this recipe would have been.

Of course, as usual I couldn't leave well enough alone and changed some of the ingredients a bit.  I left out the raisins - no shocker there with me of course.  I wasn't sure how that was going to affect the texture so I decided to replace that cup of raisins with another cup of carrots. Dorie's description made the carrot flavor sound fairly subtle and I didn't think I would mind the extra hit of the carrot flavor.

I also happened to have some left over orange candied pecans (I'll post that recipe soon!) so I used those instead of the plain pecans.  I didn't really think the extra flavor would be noticeable, but it actually did still stand out in the cookie - and it was awesome!

The last thing I did to change things up was simply to turn some of these cookies into little inside-out carrot cookies with cream cheese frosting in the middle.  Any version would do - and incidentally I think it would be really nice with a little hint of cinnamon in the frosting.

Be sure to visit the TWD blog for everyone's links that made the cookies this week.