Butter / Egg Usage – December 2016

December started out for me on the 16th. This does not a good month of cooking/baking make. I mean it is December after all, but sometimes after Thanksgiving, you just do the best that you can do. Sad, but true. That and my dishwasher died – serious impediment to doing anything in the kitchen. It is surprising how much so.

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Southern Toffee

16 December 2016 – 12 Tbs / 2 eggs – Chocolate Chip Pretzel Bars

18 December 2016 – 24 Tbs – Southern Toffee 

22 December 2016 – 2 eggs – M&M Cookies

26 December 2016 – 8 Tbs unsalted butter- Chex Mix

26 December 2016 – 16 Tbs / 2 eggs – Sugar Cookies

26 December 2016 – 4 Tbs – Real Macaroni and Cheese

27 December 2016 – 2 Tbs – Sautéed Apples

30 December 2016 – 12 Tbs – Pecan Chocolate Toffee Shortbread Cook’s Country

30 December 2016 – 5 1/3 Tbs – Sausage Cheddar Scallion Biscuit Bread
Eggs = 6

Butter = 83.3 Tbs = 10.4125 sticks – 41.65 ozs – 2.603 pounds.

Eggs = 2 +2 +2 +6 – math is involved. = 12 large eggs.

 

 




Sour Cream Cornbread Muffins

I finally decided to make my favorite cornbread recipe into muffins, and I’ll be damned if it did not work out amazingly. I just took my favorite cornbread recipe that I always make for chili and tried to make it in muffin form. I am happy to say it worked really really well. Super happy – yep. dd_1789

1 cup self-rising corn meal*
2 large eggs, room temperature
1 small can of creamed corn – Publix brand is great – like most Publix brands
1 cup sour cream
1/2 cup canola oil

Preheat oven to 400 degrees. Mix all ingredients well.  Line a 12-well muffin tin with foil liners and spray with cooking spray. Fill cups 3/4 full – or basically just make them all even so the baking time is the same. Bake for 25 – 30 minutes. Do the toothpick thing just in case you are wondering.

* 3/4 cup cornmeal + 3 Tbs
1 Tbs baking powder
1/2 tsp kosher salt

So this past week I have eaten really moist cornbread muffins for breakfast**. Split in half and put in the toaster oven and heat up and make a little crunchy. And then just go all in with the ridiculously rich European butter – that is some serious good eats. Might be better than biscuits for breakfast but that is almost blasphemy for a good Southern girl to say. Well ….

**Before, I just cut pieces of cornbread and brought them in. But then there was the problem of running out of cornbread for leftover chili, so I went all in – a pan of cornbread and then cornbread muffins – pretty good solution. And more cornbread for me. I didn’t even share this with the office. I think I just might be terrible, no, just selfish.

Salted White Chocolate Macadamia Nut Cookies

The Boy loves white chocolate chip macadamia nut cookies and I get that to a certain degree. This recipe intrigued me because of the flaky salt on top and, for me, that is always Maldon. This year is Maldon’s 135-year anniversary. To me that is just slightly, no, mostly,  amazing. But even better –  they have been harvesting salt in that area of England* since the Romans occupied the country. You just cannot beat that kind of history.dd_1781

When The Boy and I lived in England it was so strange to me to live somewhere where everything was pretty much older than everything in the United States. We lived in Coventry – in the Midlands, a lovely, if slightly industrial town, but there were some buildings in the City Centre that were medieval timber-framed houses and were beautiful and so close to the original St. Michael’s. The original St. Michael’s was destroyed during the Blitz of World War II, so they just left it that way. That was impressive and chilling at the same time. I would go shopping in the city centre and then just go hang out at the bombed out St. Michaels. I went into the new cathedral, but the part I liked best about the “new” version was the sculpture of Michael on the outside. It is pretty much just bad ass. But we all know Michael was the angel version of a total badass.dd_st-michael-devil-sculpture

How did this go from salt to Coventry and then to St. Michael? It got away from me. Just like the Doctor.

1/2 cup butter, room temperature
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
1 egg
1 Tbs vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup roughly-chopped macadamia nuts
1/2 cup white chocolate chips
Flaky sea salt – Maldon, my go to for flaky

Preheat oven to 350°F.

Over a piece of waxed paper, sift together flour, cornstarch, baking soda and salt. In the bowl of a stand mixer, use the paddle attachment to cream together the butter and sugar until light and fluffy. Add egg and vanilla, and mix until combined.

Add in the flour mixture until just combined. Stir in the chopped macadamia nuts and white chocolate chips by hand until combined.

Use a large cookie scoop or dishers as they are called, I used a #30 size. Place them on a parchment lined baking sheet. Sprinkle each with a bit of the flaky sea salt. Chill in the refrigerator for at least 10-20 minutes, or until the dough is chilled completely through. This is pretty important. Also just add a few white chocolate chips on the top just to make it look nice.

Bake for 10-12 minutes until the edges are just set.  Cool cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Source: Gimmesomeoven  – Amazingly creative name, yeah, really amazing.

* Maldon is a town on the Blackwater estuary in Essex, England. It is the seat of the Maldon District and starting point of the Chelmer and Blackwater Navigation. It is most renowned for Maldon Sea Salt which is produced in the area.

 

Chex Mix or something like it – round 1

My mom, (here we go again), always made chex mix for Christmas Eve. No idea why really. Actually that is kind of strange – Christmas was always banana nut bread, magic bars, M&M cookies, vanilla taffy, and chex mix, oh, and then the very strange cheese ball that I always made. Once again I mention that. Strange.

Take away story: yes, do let your eleven year-old run Christmas Eve. It makes for some great stories. But not necessarily great cheese balls. Just saying.

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This is so not my mom’s recipe, but mine since I decided to make it for Christmas Eve this year. That said, this is an experiment and I want to see what I like and what I want to change. I think my “part 2” will be for the Super Bowl. Yep.

4 cups Crispix Cereal
8 ozs lightly salted cashews
1 cup pretzels twists
1 cups of bagel chips and/or pita chips
8 Tbs unsalted butter
1 clove garlic, bruised – not too mashed
2 Tbs Worcestershire sauce
4 sprigs thyme
1/4 tsp ground garlic
1/2 tsp Herbs de Provence
1/4 tsp dried rosemary
good pinch kosher salt

In a heavy bottomed pot over low heat, melt butter with garlic, Worcestershire sauce, thyme, ground garlic, Herbs de Provence. Let simmer super low while preheating oven to 250 degrees.

Remove thyme and garlic clove. Add Crispix, cashews, pretzels, and bagel chips to a heavy-duty foil lined baking pan. Pour butter mixture over cereal mixture and mix well to combine and let soak in just a bit, 2 – 3 minutes. Bake for 1 hour, stirring every 15 minutes and if you are like me adding just a bit more Worcestershire sauce each time. Spread on paper towels to cool and then store in an zip top bag. I plan to make it dinner several times this week. I mean it is cereal for dinner, right?

Modified from : www.halfbakedharvest.com/moms-secret-Christmas-eve-Chex-mix

Guess I’m not the only person who had a mom that made this for Christmas Eve. Cool.

 

Lemon Buttermilk Cupcakes with Lemon Cream Cheese Frosting 

So I have been interested in cupcakes and muffins lately, and this was a request – lemon cupcakes. And I also want to use the new cupcake liners that I got from the Amazon. They are really kind of pretty. Not very fall like, but I do like the pink. dd_1645
1 1/4 cups all purpose flour
3/4 cup sugar
2 tsp baking powder
pinch of salt
1 Tbs lemon zest
1 large egg
1/2 cup buttermilk
1/3 cup sour cream
1/4 cup lemon juice
3 Tbs canola oil
1 tsp lemon extract
1 tsp vanilla

Preheat oven to 350 degrees. Whisk together flour, sugar, baking powder, and salt. Whisk in lemon zest.

In a bowl, whisk together egg, buttermilk, sour cream, lemon juice, oil, and lemon extract. Add wet mixture to dry mixture, folding with a spatula until just combined. Do not over-mix.

Fill muffin cups half full and bake 29 – 31 minutes or until toothpick come out clean or with a few moist crumbs. Set on a rack to cool.

Frosting:
8 ozs cream cheese, softened
1 tsp vanilla
juice of one lemon and zest that lemon too, if you are going for it. You should
8 ozs powdered sugar, sifted**

In the bowl of a stand mixer, beat together cream cheese, butter, vanilla, and lemon juice. Once smooth, sift in powdered sugar (sifting keeps the frosting smooth).

I think next time I will leave out the lemon extract from the cupcakes. It just seems to take over. Bugger all. I really think I like lemon extract less as time goes on. No, I know I do.

No-Roll Butter Pie Crust 

Not sure about how this recipe is going to work. I have my fingers crossed.

1/3 cup unsalted butter
4 Tbs water
1 1/2 cups all-purpose flour
1 Tbs sugar
1/4 tsp salt

Melt butter in the microwave [or brown the butter in a sauce pan].  Let cool slightly. Add  water.

In a large bowl, whisk together flour, sugar, and salt. Make a well in the dry ingredients and pour in butter & water mixture. Mix together but do not over mix. If the dough seems dry, add a little extra water, but do that judicially.

Dump dough into a 9-inch glass pie plate and press until an even layer over bottom and sides of the plate.

Dough can be pre-baked at 350 degrees until golden brown, about 30 minutes, for a no bake filling.

Or in my case refrigerate for 30 minutes and fill with America’s Test Kitchen’s recipe for Old-Fashioned Pecan Pie.


I have found that having experience in clay, which I have in spades, makes making pastry a lot easier. It really is, pretty much, the same thing. You just have to get a feel for it and trust your hands but not necessarily your eyes.  And the more often you do it, making pastry dough, the easier it gets.

Source: Baking Bites

Well, for all the finger crossing this crust just did not work. And I am not entirely sure why. This is going to bother me for a while, but I will get to the bottom of it. I think David Lebowitz and version of a French press in pie crust that I will give a shot next time. It is all just science after all. Or something like it. Or maybe it just simply is baking and trying new things that sometime work and sometimes do not.

Thanksgiving 2016 – To Do List by Date

I will probably post this after Thanksgiving just to see if I can make it all happen – likely it will not happen in this particular way. We shall see.  Sad that I do not have a lot of confidence in this schedule. Or maybe pretty much everyone else is just like me – we think about too much and then start paring back because we have to.

18 Nov Thursday –  Check Ingredients / Grocery List / To-Do List by Date (this list)

19 Nov Friday – Grocery shopping in the afternoon.
Cranberry Sauce
Mini Cheese Ball mixture, no pecans yet
Tassie Dough

dd_165120 Nov Saturday – Spinach Dip
Roast Sweet Potatoes

21 Nov Sunday – Rosemary Cashews
Bake Tassies – nope, skipped this, at least for Thanksgiving. Dough will keep in the fridge for a bit. 

22 Nov Monday – Assembly Sunday Sweet Potatoes with topping separate
Roast Shallots – nope, didn’t do it. Mayhap next year.

23 Nov Tuesday – Warm Potato Salad. Keep bacon to the side to top on turkey day.
Final Grocery Run

24 Nov Wednesday – Catch Up Day
Make No Roll Pie Dough
Bake Pecan Pie
Make 2 pans of cornbread. 9 x 9 inch pans.

25 Nov Thursday – Oven dry broken pieces of cornbread 250 degrees for an hour. Turn half way through.
Make Dressing. Woo hoo – I think this is the deal.
Bake Sweet Potatoes
Heat ham (for The Boy)