Maple Pecan Granola

Posted by on Mar 27, 2015 in Breakfast | 2 Comments


Maple Granola from Some Kitchen Stories


Together, they stood on the lawn and stared up at the roof. Clint Barner peered up with a critical eye. Mel Hallowell had no clue what she was looking at but she hoped she did. 

“Well,” old Clint said with a scowl. He wasn’t friendly but he wasn’t unfriendly either. As neighbors went, he was a solid B. “You didn’t shovel the roof, didya?” His accent was thick, even for their rural town, forty miles inland and twenty miles due south of Bangor. 

Mel shifted slightly. Did he say “shovel the roof?” “I shoveled,” she said and beside her, Rufus the dog glanced at the driveway as if he knew exactly what she meant. She waved a hand and he trotted back to the house. 

“Well,” he replied. “You didn’t do it recent, I’d say.” He put his hands into the pockets of overalls that were likely older than Mel and leaned back on his heels. He took a deep breath and whistled. 

There were many things Mel wanted to say in reply. She wanted to tell him that she was cold and could they please go inside and discuss her shortcomings in the warmth of her woodstove. She wanted to leave him there, mulling things over and pondering the next thing he wanted to say because this was Maine and you have time, doncha? and go back to that woodstove and her Greek yogurt and granola and half of a banana that sat on the counter. She wanted, badly, to remind him that she didn’t want this house, that she was left this house, and that no, she didn’t know she had to shovel the roof, is that what people did around here, climbing up on their roof with a shovel and did they have snow blowers, did they haul that up there, was this really something people grew up knowing? Mel imagined what would happen if she unleashed that torrent of words on old Clint, if it would be like dumping a bucket of old hair on a turtle. How long, she wondered, would it take him to shake it off?

Mel had been in Maine for two years. She tilted her head back, surveyed the roof and matched the length of her word to Clint’s slow drawl. “Well,” she said. “Yup.”


Maple Granola from Some Kitchen Stories


Congratulations to Amber P., the winner of our giveaway! Amber has won a delectable ice cream sundae kit from Jeni’s Splendid Ice Creams. Thank you to everyone who entered and thank you for telling us what kind of recipes you’re loving right now- this will be a big help in deciding what we should make for you in our 4th year!

Here in Maine, winter is long. I couldn’t help but laugh when I read a blurb in Bon Appetit this month (and I agree with Luisa completely, by the way. Not sure a subscription renewal is in my future. The recipes are great but oiy.), something about how Mainers don’t complain about the cold even though March is especially brutal here. So tough, we are up here where the ground is still frozen solid and the snow lingers. Yeah, okay. I don’t know who they interviewed (maybe it’s that one guy in the BA office who is very smug about his Bean boots? I don’t know) but the people I’ve met here love to talk about the weather and OH, they are not afraid to bemoan it with the best of them. Sure, you meet tons of people who love the cold and embrace it but there’s just as many who step outside to a 20 degree day at the end of March and throw a complete and utter temper tantrum to rival anything you might hear echoing in Boston or New York or Chicago. Mutual survival of the long winter is how we bond with each other and complaining about it is a crucial component of that bonding.

Having said that… there is a part of living in Maine and the dregs of March that I’ve embraced completely and utterly, with an open, fluttering heart. And that is Maine Maple Sunday.  On the fourth Sunday of this cold, bitter month, the sugarhouses in Maine open their doors and host pancake breakfasts, offer up maple cotton candy and smothered ice cream, hayrides and the like. It’s… magic. This year it was incredibly cold but thousands of us were undettered and lined up for smoky, sweet treats. Because syrup. Syrup. 



Maple Granola from Some Kitchen Stories



On the crowded list of things I planned to make with my haul, this granola was firmly at the top. It satisfies all of my maple requirements- salty, sweet, and crunchy and you can eat it by the handful. The only thing I’d add is a sprinkling of dried blueberries (Maine all the way). And Joy made it when she came to visit Portland, to boot. For our fourth year, it’s a very good place to start.

Maple Pecan Granola

Source: adapted from Joy the Baker | Makes about 12 cups | Print Recipe

Ingredients

1 to 1 1/2 cups unsweetened shredded coconut
1 cup coarsely chopped pecans
8 cups old-fashioned rolled oats
2 teaspoons ground cinnamon
1/4 teaspoons salt
1/3 cup olive oil
1/2 cup pure maple syrup
1/3 cup honey
2 teaspoons pure vanilla extract
1 heaping cup coarsely chopped dried apricots (or blueberries, if you’re a Mainah)

Directions

1. Preheat oven to 325° F. Line two baking sheets with parchment paper and set aside.

2. In a large bowl, toss together coconut, pecans, rolled oats, cinnamon, and salt.

3. In a medium suacepan over low heat, stir together the oil, maple syrup, and honey. Stir until melted together. Remove from heat and add vanilla extract. Stir together.

4. Add the wet ingredients, all at once, to the rolled oat mixture. Toss to coat, insuring that all of the dry ingredients are coated in the maple syrup mixture. Divide the mixture between the two prepared baking pans. Spread into an even layer.

5. Bake granola for 30 about minutes (original recipe said 45 minutes but one of the pans burned. The other was done at 30 minutes so watch your granola, people!), removing the pans from the oven twice during baking to toss and stir. Once mixture is evenly browned and toasted, remove from the oven and allow to cool completely. Add dried fruit and stire granola in an airtight container at room temperature.

Butterscotch Bourbon Ice Cream Pie (and Giveaway!)

Posted by on Mar 19, 2015 in *Some Kitchen Stuff*, Desserts | 35 Comments



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Hello world… SKS is officially 4 years old!

4 years of blogging. 246 published recipes. 4 years of recipe triumphs and fails, some disasters so epic that pans (whole pans) have been ruined and tossed into the trash (that would be me), at least one occasion of REPEATEDLY buying the wrong ingredient for one single recipe (that was Nicole, it was either self-rising flour or cake flour and it was ridiculous). 4 years of dragging whole cakes, loaves, bars, cookies and pies into the office (some office, any office) to pawn off on anyone who would take them. At least a handful of nights with one of us standing at the counter at 9 o’clock at night, covered in flour. 4 years of blog calendars and feverishly sent emails, cookbook trading, way too much sampling of Eat Boutique goodies, cookies, cookies, cookies, salad, cakes, cookies, “When was the last time we made cookies? Should we make cookies”



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And ice cream. So much ice cream. Of all the experiments and trends and food-related crazes that have swam up and past us over the last 4 years, homemade ice cream has stuck the hardest. Other blogs have kale. We have ice cream.

So it seems only fitting to celebrate with a recipe for outrageously festive Butterscotch Bourbon Ice Cream Pie with Graham Cracker Crust (a Melissa Clark recipe! We’re branching out!) (Jeni’s is still the best but it came out pretty great!) AND the chance to gift one of our readers a Build Your Own Sundae Kit from Jeni’s (our favorite ice cream, did I make that obvious to you?).

The lucky SKS reader/winner will receive a festive kit that contains:

  • THE MILKIEST CHOCOLATE IN THE WORLD
    Luscious milk chocolate with superior creaminess mixed with Ohio wildflower honey and grass-grazed Ohio milk. Refined and just sweet enough, like a bar of fine Swiss milk chocolate.
  • SALTY CARAMEL ICE CREAM
    A perfect balance of salty and sweet: sugar caramelized by hand, blended with sea salt and grass-grazed Ohio milk. Initial notes of burnt sugar give way to mouthwatering saltiness.
  • NDALI ESTATE VANILLA BEAN ICE CREAM
    Voluptuous vanilla ice cream. Rich and full-flavored, with notes of jasmine and honey. Made with Direct- and Fair-Trade-Certified African vanilla beans reserved exclusively for Jeni’s by Ndali Estate in Uganda.
  • EXTRA-BITTER HOT FUDGE SAUCE
    Very thick, extra-bitter, intensely flavorful chocolate sauce. Served warm and drizzled over a favorite ice cream.
  • SALTY GRAHAM GRAVEL
    Sweet, crumbled graham crackers baked with butter and a heavy pinch of sea salt.
  • CHOCOLATE BLACKOUT GRAVEL
    Rich, little buttery baked nuggets of cocoa. Airy, sweet, and salty, with deep, rich cocoa flavor.

I’ve made all three of those flavors from Jeni’s amazing cookbooks and can attest that they are perfect in every respect and that you will swoon over them, especially since SOMEONE ELSE MADE THEM. I think we can all attest that delicious things taste better when someone else makes them, right?

How to Enter: Leave a comment and tell us what kind of recipes are you loving right now. 

Dates: Thursday, March 19 to Thursday, March 26, 2015 (contest ends at 12:01am EST on March 27, 2015)

Selecting a Winner:  Winner will be selected on Friday March 27, 2015 using random.org, a random generator. The winner will be notified by email and will have until Tuesday to respond. If the winner doesn’t respond to the winning notification email, another winner will be chosen.

Boring/Horrible Disclaimers: You must be 18+ to enter. We will only be shipping within the continental United States.  SKS reserves the right to disallow comment submissions for the following reasons:

  • Any rude or obscene comments will not be approved. (But I will laugh at them silently before deleting them.)
  • All spam comments will not be approved. (Again, some of these make me laugh. But they will not be approved.)
  • No purchase is necessary to enter. A purchase will not increase your chances of winning. I’m not even sure what you would purchase to win, honestly. Wait, was someone going to send me money to increase their chances? Maybe I should rethink this disclaimer…



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Butterscotch Bourbon Ice Cream Pie

Source: Melissa Clark for The New York Times | Makes: 1 9″ Pie | Print Recipe

Ingredients

2 Cups of heavy cream
1 Cup of whole milk
1 Cup of sugar, divided
⅛ Teaspoon of fine sea salt
6 Large egg yolks
1 Tablespoon of bourbon

Directions

1. In a medium pot over medium heat, melt 1/2 cup sugar with 3 tablespoons water, swirling pan frequently, until sugar turns reddish brown in color.

2. Add cream, milk, 1/2 cup of sugar and salt to caramel until sugar completely dissolves and cream mixture is completely smooth, about 5 minutes. Remove pot from heat.

3. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.

4. Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).

5. Strain through a fine-mesh sieve into a bowl.Stir 1 tablespoon bourbon into base. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.

6. Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.

 

Homemade Corn Muffins with Jam Butter

Posted by on Mar 13, 2015 in Breads, Breakfast | 3 Comments



Homemade Corn Muffins with Jam Butter // Some Kitchen Stories



My sister Jenn called me just now, somewhat sheepishly. She was going to wait, she said, but she needed me to send three chapters of my first novel to her. Her friend Mary (who I think has known me since before I could walk) had been chatting up the book with a friend, an author, who very nicely offered to show it to her agent.

(The fact that I’m writing it this way, so matter-of-factly, should hopefully imply that this is not the first time this conversation has occurred.) “I told her you aren’t really shopping it around,” my sister said to me. “That Dad tries but you aren’t really sending it around anymore.” I tried to stamp down my annoyance. At that very moment, I was trying to wrap up a ton of work at my job so I could run home, get my house in order, jump in the car with my brother and drive four hours to her very house, for our mother’s birthday this weekend. Wrestling, among a mountain of clothes I haven’t been able to clean and a giant dog who hasn’t seen me in days, the nasty remnants of a truly terrible work week which have settled into a sturdy pit in my stomach. (And, oh yes, I need to send her three chapters and write this blog post before I leave.)

The reason why I just smiled and said thank you and sure, I’d send the chapters, no problem, you never know, thank Mary for me (she really is the best) is that I am profoundly grateful, insanely grateful, to have my family in my corner when it comes to my books. Do I think they’re maybe a little biased? Sure. But there are worse things (I could list a million, I’m sure you could too) than having your big sister pitching your book every chance she gets. Just because she believes. And because I know she truly didn’t want to tell me just yet about this possibility, knowing full well that the rollercoaster of “someone’s going to look at your book!” only to then follow up with news that they passed is one I’ve become so accustomed to that I’m fully numb by it all by now. I hung up the phone, crossed the next item off my to-do list and sighed. Still, she believes. That’s something. This week it’s hopefully enough for the both of us.



Homemade Corn Muffins with Jam Butter // Some Kitchen Stories



It’s fitting, in a way, that this week’s recipe is for delicious homemade corn muffins. They were always big in our house when we were growing up and seeing the photos makes me think of my siblings, and our mother (happy birthday Mom!) with a smile. Except we called them Corn Cuffins at the time. Be sure to use finely ground cornmeal or they could be a little gritty for your taste.

Homemade Corn Muffins with Jam Butter

Source: Adapted from Cook’s Illustrated, January/February 2015 | Makes 12 muffins | Print Recipe

CORN MUFFINS:
2 Cups (280 grams) of finely ground yellow cornmeal
1 Cup (130 grams) of all-purpose flour
1 and 1/2 Teaspoons of baking powder
1 teaspoon of baking soda
1 and 1/4 Teaspoons of fine sea or table salt
1 and 1/4 Cups (300 ml) of milk, whole is best here
1 Cup (240 grams) of sour cream (full-fat plain yogurt should work here too)
8 Tablespoons (115 grams) of unsalted butter, melted and cooled slightly
3 to 5 Tablespoons (35 to 60 grams) of sugar
2 Large eggs

JAM BUTTER:
Softened butter
Favorite jam, seedless and fruitless

Directions

  1. Heat oven to 425°F (220°C). Either grease or line a 12- cup standard muffin tin with disposable liners.
  2. Whisk 1 1/2 cups cornmeal, flour, baking powder, baking soda and salt together in a medium bowl. In a large bowl (if you have a microwave) or a medium saucepan (if you do not), combine milk and remaining 1/2 cup cornmeal. In a microwave, cook cornmeal–milk mixture for 1 1/2 minutes, then whisk thoroughly, and continue to microwave in 30-second increments, mixing between them, until it’s thickened to a batter-like consistency, i.e. the whisk will leave a clear line across the bottom of the bowl that slowly fills in. This will take 1 to 3 minutes longer. On the stove, cook cornmeal mixture over medium heat, whisking constantly, until it thickens as described above, then transfer to a large bowl.
  3. Whisk butter, then sugar, then sour cream into cooked cornmeal until combined. At this point, the wet mixture should be cool enough that adding the eggs will not scramble them, but if it still seems too hot, let it cool for 5 minutes longer. Whisk in eggs until combined. Fold in flour mixture until thoroughly combined and the batter is very thick. Divide batter evenly among prepared muffin cups; it will mound slightly above the rim.
  4. Bake until tops are golden brown and toothpick inserted in center comes out clean, 13 to 17 minutes, rotating muffin tin halfway through baking to ensure even cooking. Let muffins cool in muffin tin on wire rack for 5 minutes, then remove muffins from tin and let cool 5 minutes longer.
  5. To make jam butter, mix softened butter with jam and serve with warm muffins.

 

Almond Olive Oil Cake with Brown Butter Glaze

Posted by on Mar 6, 2015 in Brunch, Desserts | One Comment



Almond Olive Oil Cake with Brown Butter Glaze // Some Kitchen Stories



“Olive oil, in a cake?” 

The baker looked at his apprentice and lifted a dripping spatula far, far too high. Batter rained on them both. “To bake, and to cook, takes a leap of faith, Geoffrey.” He scowled into the bowl and pushed the thick batter aside, searching for pockets of flour. “It is like love, that way.” 



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Sometimes, many times (most times), I make something I know because I quite simply do not want to fail.

I buy just enough food, and ingredients, for one week. This tendency is not born of ideology but of budget- I buy what I can afford and then I stop. I am that person in the supermarket with a calculator out, adding up prices as I tick ingredients off the list. (My apologies to anyone lagging behind me as I push the cart slowly past the herbs, my face buried in my phone. I’m not texting or updating my status on Facebook but trying to calculate fractions of weight version price per pound in my head.) When I hit my number, I have to stop and reassess the items in my cart, wonder which ones will have to go back to the shelf. Actually, this rarely happens- for some reason, I have become very attuned to my budget and what I can afford and rarely end up more than a few dollars over.

So when I come across a recipe that’s a risk, I pause for dramatic effect. Because, see, if it fails, I have to eat it anyway or there’s nothing else, really, to eat. If a recipe has too many pricey ingredients, it’s immediately out- I can’t make one $40 meal for the week when my budget is $50.

This strategy serves me well. It’s a lot of work and it’s sometimes painful. On those rare occasions when I’ve put things back at the register, it’s downright humiliating. But it helps me save money so I can travel, go out, buy concert tickets on a Monday night, see a friend for a long weekend. (Food is everything but yet not everything.) So it’s worth it.

I make an exception with olive oil. A big, gaping, ridiculous exception.



Almond Olive Oil Cake with Brown Butter Glaze // Some Kitchen Stories



Brene Brown has a whole section in one, or multiple, books on scarcity and our great, clamoring fear of it. I recognize the feeling well- when a recipe calls for 1/2 cup of olive oil, I pause and my chest gets tight. Watching the level of the olive oil bottle is frightening to me and it’s scarcity, that hum of a word, that’s behind it. I take a deep breath, remind myself how vigilant I am about food and price and ingredients and I say to myself, out loud, “When it runs out, I’ll buy another bottle.” And not a cheap bottle. A good bottle. The best I can find. The thing with olive oil, see, is that it’s important to me. I’m Italian American, maybe that’s part of it, maybe the biggest part, why that bottle is a source of comfort to me. I use it often and when I cook something spare and simple and good, the better the ingredients, the better the final product. Somewhere along the line, I decided to grant olive oil a pass. It sings, the stuff. If you know what to do with it, it goddamn sings.

Listen to me now- in this, you should not be afraid. Buy a really, really good bottle (imported or from California, pure olive oil, extra virgin, the best you can possibly afford) and use a giant-sounding, heaping 1/2 cup of it in a cake. This cake.

Do it. You won’t be sorry. It’s good.

You can always buy another bottle.



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Almond Olive Oil Cake with Brown Butter Glaze

Source: Lottie & Doof | Makes: 1 9″ Cake | Print Recipe

Ingredients

1 Cup of all-purpose flour
1/2 Cup of almond flour or meal
1 and 1/2 Teaspoons baking powder
1/2 Teaspoon of kosher salt
3 Large eggs
3/4 Cup of granulated sugar
1/2 Cup of extra-virgin olive oil
1/2 Teaspoon of pure vanilla extract
1/4 Teaspoon of pure almond extract
Grated zest of 1/4 medium orange
1/2 Cup of orange juice

For glaze:

2 and 1/2 Tablespoons of unsalted butter
1 Cup of confectioner’s sugar
3 Tablespoons of whole milk
A few drops of fresh lemon juice
1/2 Cup of sliced almonds, toasted and cooled

Directions

1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan or springform pan and set aside.

2. In a medium bowl, whisk together the flour, almond flour, baking powder, salt, and set aside.

3. Crack the eggs into a large mixing bowl and whisk them lightly to break up the yolks. Add the sugar to the bowl and whisk it in very thoroughly. Add the olive oil and whisk until the mixture is a bit lighter in color and has thickened slightly, about a minute. Whisk in the extracts and zest, followed by the orange juice.

4. Add the dry ingredients to the bowl and whisk until they are thoroughly combined, about 30 more seconds.

5. Pour the batter into the prepared pan, and bake the cake for 30 to 45 minutes, rotating the cake pan halfway through the cooking time to ensure even browning. The
cake is done when it has begun to pull away from the sides of the pan, springs back slightly when touched, 9 and a cake tester comes out clean.

6. Allow the cake to cool for ten minutes in the pan, then gently remove it from the pan and allow it cool completely on a rack.

7. When the cake is almost finished cooling, make the glaze: melt the butter over medium heat in a small, heavy saucepan. When the bubbles subside, lower the heat and watch the butter carefully, swirling it in the pan occasionally to distribute the heat. When the butter begins to turn a light tan color and smells slightly nutty, turn off the heat and let the butter sit. It will continue to darken as it sits.

8. While the butter cools, sift the confectioner’s sugar into a medium bowl. Whisk in the milk until completely smooth but thick, then slowly whisk in the butter. Taste the glaze and add a few drops of lemon juice to balance the sweetness. Stir in the toasted almonds. Spread the almonds and glaze onto the top and sides of the cake and let it sit until set and dry.

 

March 2015 Calendar – We are 4

Posted by on Mar 2, 2015 in *Calendars*, *Smitty & The Girl Series* | 2 Comments



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Smitty & The Girl

The Murder Mystery Year: Chapter 3

Last time | More Smitty Stories

As soon as Clemmons left the room, Gibb lost control of it. Everyone in it started yammering at once, with the exception of the teenage boy and the corpse that lay at their feet. 

A lot of the questions were for Gibb, he realized with a grimace as they descended on him. Sylvia Mathers was the loudest, blathering about lawyers and rights and before Gibb had realized what had happened, they had all taken out their phones and hitting keys frantically. “Hey. Hey!” He glared at them all and put his hands on his sizable waist. “Nobody needs a lawyer right now,” he barked. Not yet, he thought. He let out a breath to calm himself and the group of them seemed to relax a little too. Or at least they put their phones away just as two of the women started to cry. 

Gibb looked at them, feeling somewhat helpless. He was a resolute bachelor, in part because he found the behavior of women to be outright befuddling and always had. “All right, all right,” he said gruffly. He shooed the two women toward the corner, relieved when they sat down. “Calm yourself, ladies. Jesus.”

It was the bartender who suggested, quietly, that he cover the body with a sheet. Gibb saw him glance up at his son, who had pulled out headphones from somewhere and continued to stare out the window as if something would appear to give him a clue as to what was happening inside. Gibb glanced down at the stiff. “We can’t disturb the evidence,” he replied and he was only partly sure this was the case. 

“Shouldn’t we go into another room?” one of the younger women, the one in the leather jacket, snapped. “Wouldn’t that solve everything?”

“Nobody’s going anywhere.” Clemmons had rejoined them. She put her phone away. “Not until we find out what happened here. I don’t want anyone to leave my sight or Gibb’s, until we get all your stories down.” She glanced over at the Mulpepper boy. “You with them the whole time?” He nodded, still green around the gills. “Good. All right, ma’am,” she said to Sylvia Mathers. “If you’ll follow me.” 

The murderer watched as she led the lady of the house out of the room.

__________________________________________________________________________________

We are 4 years old this month, you guys! I cannot believe this site has been up for 4 years. Without fail, our little blogiversary never fails to sneak up on us. It’s like we’re so busy griping about winter and brushing the dusting of snow off our hands that we completely forget that St. Patrick’s Day is coming, along with longer, sunnier days and oh, yes, a time for us to celebrate.

We’ve got fun stuff planned for our celebration so get excited! (bossy)

Download your March 2015 Calendar here:

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How to Make a Magic Wand

Posted by on Feb 28, 2015 in Desserts, Snacks | No Comments



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Lorie placed the tiny chair on the rock but it wouldn’t stay up. Beside her, her father frowned and nudged it back with his knuckle. “Here,” he said. “Use the moss to keep it up.” 

She did as she was told. It took some finagling from the both of them but, finally, the little throne sat upright. She shifted in her spot on the forest floor, the dew seeping into her knee socks, and admired their work. Beside her, her father was quiet. He worked in the woods and knew them well. At that moment, she knew, he was tracking the calls of an animal in the distance. He met her eyes over the offering they’d built for the faeries. “It’s a fox,” he told her.

“What’s it doing?”

“Don’t know.” Her father looked over his shoulder to follow the sound. It was a scratchy, bark of a cry. He  reclined on his side next to the faery den, as at home on the forest floor as other people were on their living room couches. “Guarding her cubs, maybe.” He rummaged in his backpack for another pretzel and handed her one. “How’s Mom?”

“She’s okay.” Lorie fussed with the moss. The small platter, that she had taken from her old doll house, looked odd on the rock with only a few tiny red berries to weigh it down. “She thinks this is silly.” She felt her father’s eyes on her face and kept them trained on the little offering. “She thinks I’m too old.”

“If you’re too old, I’m definitely too old,” her father replied after a moment. “The funny thing is that whenever we leave things for the faeries, when I come back the next day, they’re always gone. The chair will still be here and the little plate,” he told her. “But everything else will be gone.” The small pile of red berries she couldn’t eat, the tiny pile of silver rocks they found in the pond, the perfect sea shell. “How do you explain that?”

Lorie didn’t answer. She knew what she should think and what she wanted to think. She felt, as she often did, oddly suspended between her parents, though her mother wasn’t there with them. In the distance, she heard the fox cry once more. Her fingers lingered on the tiny throne. She marveled at the force that kept it upright, on the edge of the rock, and she wondered if it would stay.   



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How to Make a Magic Wand (Chocolate Dipped Pretzel Sticks)

Ingredients

1 12 oz Package of milk chocolate chips
12 Large pretzel rods
Edible gold paint or dust

Directions

These are so easy!

1. Prep: Line a baking tray or two with parchment paper.

2. Take your chocolate chips and melt them in a double-boiler or in a microwave-safe bowl (30 seconds, stir. 30 seconds, stir. Continue until fully melted.)

3. Make sure your melted chocolate is in a large-enough bowl so you can fit the whole pretzel.

4. Drop the pretzel into the warm, melted chocolate. Use a fork to cover the pretzel completely and then use the fork as a makeshift crane to remove pretzel and place on baking tray. Dust ends with edible gold powder.  Let cool and dry completely until chocolate hardens.

 

Bittersweet Chocolate Mousse

Posted by on Feb 22, 2015 in Desserts | No Comments



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There is something magic about the snow, thought the little girl, and she stood outside her house as the first snow of winter drifted down towards her. The flakes swung toward her like a magnet to rest on her face, her shoulders, her hair. She opened her eyes wide and stared up into the dark sky, mesmerized by the white swirl over her head. When she awoke the next morning, the girl knew, the whole world would be white. 

“It’s God,” her grandmother told her at the kitchen counter last winter as they watched the snow cover everything. “Doing this.” She winked at her granddaughter and picked up a tiny sieve and a spoonful of fluffy sugar. She tapped the sieve over the mug on the counter and the girl watched the sugar fall over the dish. The girl laughed. Her mother glanced over her shoulder and let out a tired sigh. “Snow means shoveling,” her mother muttered. “And cold hands and wet pants and slick roads.” 

The girl’s grandmother shook her head and picked up the dish of warm chocolate pudding but when the girl held out her hands for it, she paused. She gave her granddaughter a knowing look. “Your mother needs it more,” she murmured and she pressed it into her daughter’s hands. “Eat your medicine, Charlene,” her grandmother said, in that tone that said she would not be denied.  



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The girl stared up at the night sky and watched the snow fall. She wondered if, as the pastor had said, her grandmother was nearby, right now. Maybe she was in the snow. The girl blinked, searching for her. 

She heard the door and her mother’s voice, calling for her. “Come inside,” her mother called. It was not the first time she’d been called. “It’s cold.”

The girl stared up at the sky. “I’m okay.”

The door didn’t close. The girl felt, rather than saw, that her mother lingered in the door. “Come inside,” she called. “I’ll make you some chocolate pudding.”

The girl continued to stare up at the sky. She tilted her head up and felt the snow touch her face. I don’t need it yet, she thought. Not yet.



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Bittersweet Chocolate Mousse

Source: Everyday Food | Makes: 4 Servings | Print Recipe

Ingredients

4 Large egg yolks
1/4 Cup of sugar
Pinch of salt
2 Tablespoons of unsweetened cocoa powder
2 Ounces of bittersweet chocolate, finely chopped
3/4 Cup of heavy cream

Directions

1. In a double boiler, whisk egg yolks with sugar and salt until sugar dissolves and mixture is warm (about 2 to 3 minutes).

2. Off heat, whisk in chopped chocolate until melted. Cool to room temperature.

3. In a medium bowl, whip cream until soft peaks form. Whisk half of whipped cream into room temperature chocolate. Gently fold in remaining whipped cream.

4. Divide mousse among four dishes and chill, for at least 2 hours.

5. Before serving, remove mousse from refrigerator for 15 minutes. Garnish with shaved chocolate.

 

Caramel Peanut Butter & Pretzel Cups

Posted by on Feb 13, 2015 in Desserts | One Comment



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I think it’s safe to say that this week sucked a big ‘ole nut.

(Oh, sorry. I think I’m supposed to say Valentine’s Day is coming, here’s some chocolate, ain’t love grand? per American Food Blog Ordinance 379 Paragraph 3 Sub-paragraph 4A, Section B. Damn regulations.)

We had layoffs at work this week. It was… bad. So bad that I’m struggling with words, my vision, remembering where I am, what day it is, oh is it snowing again?

I feel so lucky when I say that, before this week, I have never had to experience this particular nugget of adult hell. I’ve been laid off before but I was working remote at the time and it happened all over the phone. No coworkers present, no good-byes, just… my shaking hand putting the phone down on my Ikea desk and my eyes resting on the dog I had just adopted weeks earlier, who was fast asleep at my feet.  There is no side of this, I realize now, that doesn’t hurt.

In the midst of all that, my closest coworkers seem to be suffering from a deluge of yet more bad news this week in the form of death, loss, tragedy and the kind of everyday inconveniences that don’t fit on the grand scale but Sweet Baby Jesus make getting up in the morning just a little bit harder (I’m sorry, Jessica, that your roof is leaking and your idiot landlord doesn’t seem to care, when we are currently buried under 6 feet of snow).

There has never been a better time, in my opinion, for chocolate.



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Tonight I melted a giant bowl of it and went crazy. Juliette Binoche levels of choco-crazy. Nothing is safe from this bowl of meltingly sweet and sticky, glossy, semi-sweet dark chocolate in my hands. I’m going to cover everything I own in the stuff and hand it out tomorrow like medicine, just stuff into people’s hands as I pass by. This weekend, I determined, is about love in all its forms, pure and simple, sugar and sweet. I don’t mind the red roses and the hearts and the paper cupids- bring it on, I say. We need as much of it as we can get, in any schlocky form it currently takes.

Drink up the pleasure of some company this weekend, would you? For all of us?



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Caramel Peanut Butter & Pretzel Cups

Inspired by: Take 5 Candy Bars | Print Recipe

Ingredients

7-10 ounces of molding chocolate (we used Chocoley*), milk, dark or semi-sweet
1/2 cup of nut butter of your choice
1/2 cup of dulce de leche (I used Chocoley’s caramel filling in mine)
A handful of mini pretzels
Sea salt

Instructions

1. Melted your chocolate in a heat-proof bowl that’s perched over a small pot of simmering water. Stir until melted completely. Remove from heat.

2. Line a muffin tin with parchment wrapper.

3. Spoon melted chocolate on the bottom of the cup. Give it a little shake.

4. Add 1 small pretzel, a dollop of nut butter and a swirl of caramel or dulce de leche.

5. Top with melted chocolate to cover.

6. Let cool for a few minutes and then add a sprinkling of sea salt.

*The folks at Chocoley very nicely sent us a package of melting chocolate (dark, milk and semi-sweet dark), caramel filling and peanut butter cream center filling, to experiment with in the kitchen this winter. Check out more of the treats we made here. All opinions are our own.

February 2015 Calendar – Brownies for Everyone, Always

Posted by on Feb 5, 2015 in Desserts | 2 Comments



Free February 2015 calendar from Some Kitchen Stories



 

Smitty & The Girl

The Murder Mystery Year: Chapter 2

Last time | More Smitty Stories

Clemmons walked into the Mather house first and was grateful that taking the lead meant she could close her eyes for a second, steel herself. She had been an office for six years but had never seen a murdered body before. She’d seen her share of the dead, of course, but this was Cliffwood- dead in Cliffwood meant “natural causes” or “well, she was 97…” In six years, there was only one that had shaken her even slightly and that was a car accident off the main road, a teenage boy. Her husband, an ER doctor, was the one who came home some nights and settled into a chair with a glass of whiskey, to stare at the television but not see it. 

She made observations as she walked through the house. It needed a good dusting for one thing. The floors were clean though, that was a shame. Would’ve been nice to catch some footprints. 

Gibb walked behind her, his breathing heavy. “There goes your quiet night,” she muttered to him and he shook his head. He’s been with the station twenty years to her six and Clemmons wondered if he was prepared for this, despite that. 

She glanced behind her and Tom, pale as a ghost, nodded his head to the right. She turned, stepping carefully, pausing at the doorframe that led to the kitchen. There was a scuff there, a black mark, and for a split second she thought it was blood. She walked through the quiet kitchen and took in the signs of breakfast, an unwashed mug, the ring of coffee around it on the counter, a handful of crumbs, an open cereal box. Clemmons followed the low murmur of voices into the parlor and came face to face with what she could only declare was a motley assortment of people. Mike Newell, the local bartended, stood in the corner with his arm around his teenage son, who stared out the window, his expression glassy with shock. A woman with dark hair stood on the boy’s other side, her hand in his. Across the room, pacing, was Sylvia Mathers who wore a silvery nightgown that would be at home at a nightclub. A woman with curly dark hair and a sour expression stood beside her, the only sign of her anxiety her wringing hands. Identical redheads, one in a leather jacket, stood in the back of the room with a scowl; the other redhead was more like a doe in headlights. Her wide eyes were fixed on the body that lay on the floor. The body that had absolutely, most certainly been murdered. And there was Bobby Mulpepper, who looked like he’d been recently sick.

Clemmons glanced up from the body and looked at Gibb. “You take them all into the kitchen and stay with them. Nobody moves.” She eyed them all warily. “We question them one at a time, alone.”

“Are you accusing us of-” Sylvia Mather’s voice had a slightly hysterical pitch to it. When Clemmons turned to look at her, her words faltered.

“I need to call it in.” Clemmons nodded to Sylvia Mathers. “And then you’re first.”

__________________________________________________________________________________

We are deep into it now, guys. Winter is bearing down hard. I’ve never experienced this much snow in my life, here in Maine, and I just looked at my weather app and saw, wait for it, four more days of snow coming our way. I’m not even sad, I’m IMPRESSED- where is all this snow going to go exactly? Is there a point where snow drifts just… topple over? I was walking Charlie this morning and found myself on the sidewalk wedged between mounds of snow over six feet tall, like I was slipping through a frozen maze.

I would be sorry for it all if snow wasn’t such a good excuse to turn the oven on and reach for loads of butter and sugar. Snowstorms, for me, mean brownies and all kinds of them, yes, give them all over, nom. (The ones pictured in our calendar are our Dulce de Leche Brownies, incidentally. I can’t believe it’s been almost a year since I tried to put them all into my face.) Even better now that it’s February, a month where all I want is chocolate, chocolate, chocolate like I’m a real-life, deranged Cathy cartoon. Bring it snow. I’ve got oven mitts, you don’t scare me.

Download your February 2015 Desktop and iPhone Calendar here:

For iPhone 4 Series

For iPhone 5 Series

For iPhone 6 Series

For your computer:

Click here for 1920 x 1080 version.

2560 x 1440 version

1680 x 1050 version

1600 x 1200 version

1440 x 900 version

1280 x 960 version

 

Caramelized Garlic, Spinach and Cheddar Tart

Posted by on Feb 1, 2015 in Entrees, Pastry | One Comment



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“Amber?”

“Joe.”

“Do you think we should move?” 

“Move?” Amber turned her head slightly and peered at Joe. “You want to move?” She glanced around their well-worn apartment, and in one fell swoop, took in the peeling paint and the cracks in the ceiling. The tilted floors that seemed to cave slightly under the weight of the coffee table. The chipped paint around the windowsill that she was fairly certain was laced with lead. Still, she shifted under the blanket they shared, feeling slightly unnerved. She loved the apartment. He loved the apartment. Weren’t they always saying how much they loved that apartment? 



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Joe tore his eyes away from the TV screen. There were still crumbs on his chin from the leftovers they’d just inhaled. He must’ve caught something, an edge of her thoughts, because he started to laugh. “Not move move. I mean, do we need to like, move?” He wiggled his arms and legs. 

“Oh!” Amber started to laugh too. It was true, they had been in the same spot for hours, days, weeks. It was winter. It seemed like this was what they would always be in winter.”Nah. I’m good.” She snuggled down in the blankets and shared a triumphant smile with the peeling paint. 



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GREETINGS. I’m waving hello to you from a mound of snow, 26 inches of it. Portland heard its residents grumbling about what a mild winter we’ve had so far, snow-wise, and responded by dumping a blizzard on our Tuesday (which, it’s been decided, is the absolute BEST day for a blizzard! The only day that could be better is Friday but then, everything’s better on Friday) As much as I am a winter girl in my heart of hearts, I’m also a New Yorker, born and raised, and fulfilling my NY destiny by spending at least a handful of days in Florida. Ah, Florida. Where the accents are thick and the kvetching over shit bagels and pizza can be heard for miles. Let’s do this, slightly-lighter-jeans!



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Caramelized Garlic, Spinach and Cheddar Tart

Source: Bon Appetit, February 2015 | Makes: 4-6 Servings | Print Recipe

Ingredients

All-Butter Pie Dough* (my favorite recipe)

Flour (for surface)
5 Large eggs
3 Heads of garlic, cloves peeled
Kosher salt
1 Tablespoon of olive oil
1 Tablespoon of balsamic vinegar
1 Tablespoon of pure maple syrup
1 Teaspoon of chopped fresh rosemary
1 Teaspoon of chopped fresh thyme
Freshly ground black pepper
6 Ounces (2 Cups) of sharp white cheddar cheese, grated
2 Cups of baby spinach (or baby kale as we used)
3/4 Cup of creme fraiche
3/4 Cup of heavy cream

*Make it faster: use store-bought pie crust. Life is too short, noodles.

Directions

1. Place rack in lower third of oven and preheat oven to 350ºF. Roll out your pie dough and place in plate (or leave store-bought crust chilled until ready to bake). Pie crust needs to be blind-baked with parchment and pie weights until dry, 25-30 minutes. Remove weights and parchment and bake until crust is dry and set, 10-15 minutes. Let cool.

2. Cook garlic in a medium saucepan of boiling salted water until beginning to soften, about 3 minutes; drain. Wipe saucepan dry and heat oil over medium-high heat. Add garlic and cook, stirring occasionally, until cloves start to turn golden brown, about 2 minutes.

3. Add vinegar and 1 cup water and bring to a boil. Reduce heat and simmer for 10-12 minutes, until garlic is tender.

4. Add syrup, herbs and season with salt and pepper, cook until liquid is syrupy and coats garlic, about 5 minutes.

5. Scatter cheese over crust and top with spinach.

6. In a medium bowl, whisk creme fraiche, cream and remaining eggs and season with salt and pepper.

7. Pour egg over spinach, add garlic and syrup.

8. Bake until custard is set and golden brown in spots, 35 to 40 minutes. Let cool on a wire rack.

 

Jam Meringue Cookies

Posted by on Jan 25, 2015 in Desserts | 6 Comments



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She faced the blank computer screen and bided4 her time. Fussing over items on the desk (a pen that had rolled astray, a stack of old bills that needed shuffling, a keyboard that needed a good swipe between the keys) took a few moments. Then there was the pile of soft, puffy cloud cookies on the plate; she tended to one of those two. She got up, went to the bathroom, forgot why she walked into the bathroom, came back, sat down and sighed. “What do I need to say?” she murmured aloud. The cat purred in response from the windowsill. “Maybe it’s the wrong question,” she told the uninterested cat. She sighed again and rubbed the heel of her hand over her heart. “What do I need to hear?”

That was an easier place to start. The words she typed out, she could change and probably would before she was done. But at least it was a start.



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“You are a good person. 

You are loved and you love. You work hard. You’re trying your best. You have both hands out, open and waiting. It’s all you can do.

I’m sorry you hurt; I don’t know why but I know that it’s more than you deserve. It’s temporary, though- whether it leads to something better or worse, it’s a moment, just a glimpse and in a second it’ll be gone, poof. Gone like one of these cookies. If you can’t trust in anything right now, trust in that. A minute ago, you were four years old. Ten. Twenty. All of your hurts have collapsed inside you, fallen away. If I picked one out and handed it to you, you may not even recognize it as your own. Isn’t that something? It’s something.

Hope does not spring eternal. It does not. Hope is a well that sometimes goes dry. Sometimes you have to add the spring back to it, feed it, pour it in with those two, open hands. Sometimes you have to pour it in, stand back, and wait for it to fill back up. If you think it will, just wait, and it will. If you think it won’t, pour in some more. Do the work. Scrape and pull and squeeze water from the earth, if you have to, but get it into the bucket and, by God, pour it in. Get others to help you, if you need to- get an army, if you need to. Find someone who will stand beside you and whisper in your ear, “It will fill up. It always, always does.”

It always, always does.



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Jam Meringue Cookies

Source: Better Homes & Garden | Yield: 20 cookies | Print Recipe

Ingredients

2 Egg whites
1 Tablespoon of fruit jam, room temperature
6 drops of red food coloring
1/8 Teaspoon of cream of tartar
1/3 Cup of superfine sugar or granulated sugar
1/3 Cup of sifted powdered sugar

Directions

1. To prep: pour egg whites into a large, steel or glass bowl (wiped clean) and let stand, covered, for at least 30 minutes. Cover 2 large baking sheets with parchment paper.

2. Preheat oven to 300°F. In a small mixing bowl, stir together jam with food coloring. Set aside.

3. In a small bowl, combine the superfine sugar and powdered sugar; set aside. Uncover eggs and add cream of tartar. Beat with an electric mixer on medium speed until soft peaks form. Add sugar, 1 tablespoon at a team, beating for 5 to 7 minutes at medium speed until stiff glossy peaks form and sugar is dissolved.

4. Use a spatula to gently fold 1/2 cup of the meringue mixture into the bowl of jam; gently fold jam mixture into the remaining meringue.

5. Using a pastry bag (or a large spoon), pipe or scoop onto the parchment paper.

7. Place baking sheets in oven and turn off oven. Let them dry in the oven, with the door closed, for 1 hour or until dry and crisp but still light in color. Let cool on parchment paper.

 

Shrimp Khao Soi

Posted by on Jan 13, 2015 in Entrees, Soups | One Comment



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“Into the pot you go,” Shan said. He spoke aloud when he cooked, as if coaxing a confession from the ingredients. As an adult, a grown man with children and grandchildren of his own, it would bring a smile to Kayin’s face. As a boy, he sighed with impatience and resisted the urge to tap his hands against the round table. The room smelled sticky and rich, the sheen of the broth resting itself temporarily on Shan’s face. 

Shan knew his grandson was hungry. Kayin was always very, very hungry. He hungered for everything under the sun, even the sun; the morning before last, Shan had opened the door to find Kayin standing in the tall grass, his round face tilted up to the sun with his mouth open wide. Now he sat at the table and watched Shan’s every move. “Into the pot, one, two, three.” Shan would not be rushed, not even for his grandson. He kept one eye on the pot and one eye on Kayin, in case Kayin gave in to his urge and began to chomp at the table.

He had not always been so hungry, Kayin. When his mother lived, he had enough. Now, there was never enough for Kayin. Shan stirred the pot and urged patience, for them both. 



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Happy New Year! We resisted the urge to continue filling the blog with cookies and bars and other sweet treats. Instead, you’re getting a taste of what’s in our kitchens these days. Rich, soul-satisfying soups, stews and broths.

Every year, it seems like there are more and more cleanses happening but it’s never been my style. It’s just so… severe. I need a little comfort with my austerity, if that makes any sense. I need heat and heft and something, you know, to chew. Chewing is good, I think. Chewing implies that you’re working some stuff out, in your head and in your heart- mulling it, chewing it, thinking it over.

You know (as I’ve said every year) how much I thoroughly adore the spirit of January. I just do. Spring may be nature’s renewal but January is our renewal time. And I do, I just love it. Bring on the self-help books and the encouraging articles about habits and getting organized and stress-relief tips and “letting it go” and mindfulness and heart health. Love love love. January is a month of chicken soup for the soul and this year, we need it more than ever.

So here’s my own tip, to be tossed into the ring with all the others- protect your eyes. Don’t shut out the world but don’t absorb so much that you become immune to its pains. Take care of your heart this month. Yes, you need to listen. Yes, you need to know. But you’re only going to be a force of good in the world if you hold on to the good with two hands and don’t let it drown in the bad. Take care of your heart, please. Do it for all of us.



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Shrimp Khao Soi

Source: Bon Appetit | Servings: 6-8 | Print Recipe

Ingredients

The paste:

4 Large New Mexico or guajillo chiles, stemmed, halved, seeded*
2 Medium shallots, halved
8 Garlic cloves
One 2″ Piece of ginger, peeled, sliced
1/4 Cup of chopped cilantro stems
1 Tablespoon of ground coriander
1 Tablespoon of ground turmeric
1 Teaspoon of curry powder

The soup:

2 Tablespoons of vegetable oil
Two 14 Oz. cans of unsweetened coconut milk
1 and 1/2 Lb of shrimp
1 Lb of Chinese egg noodles
3 Tablespoons of fish sauce (to taste)
1 Tablespoon of packed palm or light brown sugar
Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil and lime wedges (for serving)

Directions

Make the paste:

1. Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25–30 minutes.

2. Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 Tbsp. of soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.
Make the soup:

3. Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4–6 minutes. Add coconut milk and broth. Bring to a boil and then reduce heat, simmer for 20–25 minutes. Add shrimp and remove when cooked through.

4. Meanwhile, cook noodles according to package directions.

5. Add shrimp, 3 Tbsp. fish sauce, and sugar back to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

*I’ve had a lot of luck finding chili like these at Whole Foods- J

January 2015 Calendar – Drink It Up!

Posted by on Jan 1, 2015 in *Calendars*, *Smitty & The Girl Series* | 2 Comments



January 2015 Calendar from Some Kitchen Stories



Smitty & The Girl

The Murder Mystery Year: Chapter 1

Read the First 39 Episodes  Petula and her twin sister Rose were about to have it out in a field on the edge of town. Frank and Sylvia Mathers suffered through a family reunion of their own as the beleaguered maid Aggie looks on. And Lily Newell took matters into her own hands, steering her son and grandson to the Mathers mansion and right into a confrontation that’s been fifteen years in the making.

Cliffwood was a quiet town, more quiet than most. Being a policeman in a hamlet like Cliffwood, therefore, attracted a certain personality-type. 

The five men and two women who made up the Cliffwood Police had stayed at the Cliffwood Police Station because they all enjoyed variations of the same thing: peace and quiet. For some, that meant fishing. For others, it meant long naps. Walks in Ferrer Woods. Hunting. More fishing. They didn’t mind the small mound of paperwork or the patrols. They played chess and checkers at an abandoned desk in the corner of the station (once belonging to a town youth named Watts who up and left the Cliffwood force after three months, for the big city for some excitement. They wished him well.) They accepted calls from Cliffwood residents about cats stuck up in trees and grannies who were lost and wandering in neighbor’s yards. Occasionally, a young punk was dragged in with a can of spray paint and he begged to be booked, only to have his mother called instead. 

That night, there were two officers on duty in the station. Clemmons and Gibb sat on opposite sides of a chess board and studied their next moves. Clemmons was young, black and female. Gibbs was old, white and male. They had opted for the same shifts that week by pure circumstance (Clemmons’ husband had snagged day shifts at Cliffwood Medical for the next month and Gibbs thought the day shift had gotten too “rowdy” and that the night shift would be a nice change of pace) and were amiable enough company. For one thing, they were the only two officers in Cliffwood who played chess instead of checkers.

For another, when Tom Mulpepper burst through the station doors, out of breath, his hair standing up as if in shock, his eyes wide, and told them there’d been a murder at the Mather house on the hill, both Clemmons and Gibb thought it was a joke. 

It took only a few minutes, a jigger of whiskey from Gibb’s desk, and Tom’s shaking voice to convince Clemmons that this was the real deal. She put a hand on Gibb’s shoulder and told him to take a statement, called an ambulance to follow them to the Mather house, and hustled them both out the door to lock up behind them. 

In the car, she set the siren ablaze and had Gibb read Tom’s statement back to him. “Between 7 and 7:15pm, Tom Mulpepper arrived at the Mather house with his son Bobby to deliver Sylvia Mather’s repaired antique vehicle, as is their arrangement. Bobby Mulpepper drove Tom’s Ford truck and parked it at the end of the long driveway and Tom drove the antique jalopy, his word not mine, to the front of the house. He put it in park and knocked on the front door. He was about to leave the key under the mat, as is their arrangement, when he noticed the front door slightly ajar. He was about to leave, not wishing to deal with Sylvia Mathers more than he absolutely had to, his words not mine, when he heard a woman scream from inside the house. He yelled for Bobby and entered the home and followed the ruckus, his word, to the parlor in the back of the house, off the kitchen, where he found -“

“Ruckus?” Clemmons narrowed her eyes in the mirror and focused on Tom’s pale face. He was in shock, she thought as she drove the car through town. “What kind of ruckus, Tom? What did you hear?”

“I-I heard more screaming. And a sound, like a plate breaking. Or a pile of plates maybe. There was a crash. A-and-“

“And?” she pressed. “Close your eyes. Focus. Tell me what you heard.”

“S-scraping. A crash and scraping, like a chair across the floor.”

“Good. You get that?” she asked Gibb. He nodded. “Go on.”

Gibb continued to read. “Tom followed the ruckus, his word, to the parlor in the back of the house, off the kitchen, where he found Sylvia Mather, her maid Aggie and a bunch of other people, including Mike the bartender, standing around a body on the floor. The body belonged to a man in his sixties, maybe seventies. He had gray hair and there was blood all around his head. He was definitely dead.” Tom’s head had dropped low behind them. Gibb glanced at Clemmons. “His son Bobby stayed at the house, to make sure nobody left or touched anything.”

“I watch TV,” Tom mumbled from the backseat. “CSI.”

“Thank god for TV.” Clemmons swung the car up the driveway to the Mather house and inwardly, readied herself for the long night ahead.

__________________________________________________________________________________________

It’s January and I’m feeling a little ambitious; ready to take all of my stories (big and small, fiction and non-fiction) in new directions. Ready for change and big things, energized by possibility. I hope you’re feeling the same way and have a happy, healthy and prosperous new year…

Download your January 2015 Desktop and iPhone Calendar here:

For iPhone 4 Series

For iPhone 5 Series

For iPhone 6 Series

For your computer:

Click here for 1920 x 1080 version.

2560 x 1440 version

1680 x 1050 version

1600 x 1200 version

1440 x 900 version

1280 x 960 version

World Peace Cookies

Posted by on Dec 24, 2014 in Desserts | One Comment



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Val had appeared in the doorway at the worst possible time. He rubbed his eyes. “Are you okay, Mom?” 

Diana wiped the tears from her eyes and replied with a bright, watery smile. “What are you doing awake?” Val, my Valentine. When he was born and placed into her arms, all she could see was her own beating heart. 

“Waiting for Santa.” 

“He won’t come if you’re awake, you know that.”

Val climbed onto the love seat and patted her cheeks with his chubby hands. “Are you okay?” 

“Yes.”

He scowled at the television where the news report was ending and shook his head like a sage old man. Diana reached over and hit the Power button. “A lot of sad news lately.” Her son collapsed beside her and she tucked him under the blanket that was wrapped over her legs. 



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Together, they watched the flickering lights of the tree in the corner. It cast a shadow on the ornaments he’d made in school this year and last year, his tiny baby thumbprint, the star made of popsicle sticks, his round, owlish face peeked out from the branches. Diana placed a hand on his head and said, “I have a few wishes for you.”

“You do?”

“I do.” She swallowed hard. “I wish for you to always have a loving heart. To ask questions. To not look away but to protect your heart so you can feel as much as you can and change as much as you can. I wish for you to know what you have and what others don’t have. I wish for you to seek out the whole story, all sides of it.” She smoothed the hair from his eyes. “I wish for you to remember that all anyone wants, anywhere, is just to be seen and heard and loved. And that where there isn’t much else you think you can do, you can listen and learn and love, in endless supply. I wish twinkle lights for you,” she whispered. “And quiet places to think. And long hugs when you need them. And big, heavy meals when you want them. And that you’re always able to sleep.”

“And warm cookies,” Val added as his eyes started to close.

“And warm cookies,” Diana said with a smile. 



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SKS Holiday Recipes

S’more Cookies | The Best Chocolate Chip Cookies | Snowball Cookies (Foodie.com) | Cookie in a Skillet | White Chocolate Peppermint M&M Cookies | Hot Cocoa Cookies | Shortbread Cookies Filled With Caramel | Crisp Salted Oatmeal White Chocolate Cookies | Bourbon Balls | Peanut Butter Sandwich Cookies |Beurre and Sel Jammers | Brown Butter Salted Caramel Snickerdoodles |  Nutella Peanut Butter Chocolate Chunk Cookies | Turtle Tassies | Walnut Bombs | Whiskey Truffles | Caramel Corn with Bacon and Cashews | Apricot White Chocolate Biscotti | Homemade Peppermint Patties | Easy Buckeye Brownie Cookies (new!) | Nana’s Butter Cookies with Milk Jam (new!)

World Peace Cookies
Source: Dorie Greenspan, by way of Smitten Kitchen | Makes: 36 Cookies | Print Recipe

Notes: Cookie dough must be refrigerated for at least 3 hours or can be frozen up to 2 months; just add 1 minute to baking time.

Ingredients

1 and 1/4 Cups of all-purpose flour
1/3 Cup of unsweetened cocoa powder
1/2 Teaspoon of baking soda
1 Stick plus 3 tablespoons unsalted butter, at room temperature
2/3 Cup of (packed) light brown sugar
1/4 Cup of sugar
1/4 Teaspoon of fine sea salt
1 Teaspoon of vanilla extract
5 Ounces of bittersweet chocolate, chopped into chips, or a generous 3/4 cup of mini chocolate chips

Instructions

1. In a bowl, whisk the flour, cocoa and baking soda together until well-combined.

2. Working with a stand mixer with a paddle attachment (or with a hand mixer in a large bowl) beat the butter on medium speed until soft and creamy for at least 4 minutes. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

3. Turn off the mixer. Pour in the flour mixture, cover the stand mixer with a towel, and pulse the mixer at low speed about 5 times, a second or two each time. If there’s still a lot of flour on the surface of the dough, pulse a few more times, if not, remove the towel.

4.Toss in the chocolate pieces and, on low speed, mix for about 30 seconds more or just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly.

5. Turn the dough onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 and 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 3 hours. (See Note)

6. Bake them! Place rack in center of the oven and preheat to 325°F. Line 2 baking sheets with parchment or silicone mats.

7. Working with a sharp, thin knife, slice the logs into rounds that are 1/2 inch thick. (Deb’s note: the rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange on the baking sheets with one inch between them.

8. Bake the cookies, one sheet at a time, for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm. Best served warm or at room temperature.

 

Nana’s Butter Cookies with Milk Jam

Posted by on Dec 18, 2014 in Desserts | One Comment



Nana's Butter Cookies with Milk Jam from Some Kitchen Stories



Nana played Judy Garland at Christmas, exclusively. She played Judy and danced in the kitchen, a soft shoe. When we made cookies, she crooned, “Somewhere Over the Rainbow” and when I complained that it wasn’t even a Christmas song, she tsked and spun me around and powdered sugar sprung from my shirt and she said, “Some songs are for always.”

Nana was my song for always.



Nana's Butter Cookies with Milk Jam from Some Kitchen Stories



I have a theory that this time of year is so alluring because of all those damn twinkle lights. It’s definitely a solid draw. That and the smell of slowly cooking sugar.

love these cookies. I love them. They are the twinkle lights of cookies. They remind me of being young and standing in the bakery next to my mother. If I was lucky, she’d buy me a Linzer tart, one of the big ones, with the raspberry jam poking out of its powdery window. I still find those cookies impossible to resist. And as soon as I saw these, I knew my greedy heart had to have them. They’re so grown up and fanciful, aren’t they?

Isn’t it nice to be grown up but still fanciful? To eat cookies for dinner. To sit in a dark living room and stare at a bundle of forest and light. To contemplate wishes, both lost and found.



Nana's Butter Cookies with Milk Jam from Some Kitchen Stories



We have one more cookie recipe to share with you before we take a brief respite over the holidays! Stay tuned…



Nana's Butter Cookies with Milk Jam from Some Kitchen Stories



SKS Holiday Recipes

S’more Cookies | The Best Chocolate Chip Cookies | Snowball Cookies (Foodie.com) | Cookie in a Skillet | White Chocolate Peppermint M&M Cookies | Hot Cocoa Cookies | Shortbread Cookies Filled With Caramel | Crisp Salted Oatmeal White Chocolate Cookies | Bourbon Balls | Peanut Butter Sandwich Cookies |Beurre and Sel Jammers | Brown Butter Salted Caramel Snickerdoodles |  Nutella Peanut Butter Chocolate Chunk Cookies | Turtle Tassies | Walnut Bombs | Whiskey Truffles | Caramel Corn with Bacon and Cashews | Apricot White Chocolate Biscotti | Homemade Peppermint Patties | Easy Buckeye Brownie Cookies (new!)

Nana’s Butter Cookies with Milk Jam

Source: Maurice Luncheonette via Bon Appetit Magazine | Makes: 16 Cookie Sandwiches | Print Recipe

*Note: dough must be chilled for at least 1 hour and milk jam cooks for 1.5 hours

For the cookies:

1 and 1/2 Cups (3 sticks) of unsalted butter, room temperature
2/3 Cup of powdered sugar
2 Teaspoons of vanilla extract
2 Tablespoons of whole milk
2 Teaspoons of kosher salt
2 and 1/2 Cups of all-purpose flour, plus more
1 Large egg

For milk jam and assembly:

1 Qt. of goat’s milk or cow’s milk
1 and 1/4 Cups of granulated sugar
3/4 Teaspoon baking soda
1/2 Vanilla bean, halved lengthwise
Powdered sugar (optional; for serving)

Directions

For the cookies:

1. In a medium bowl, beat butter, powdered sugar, and vanilla on high speed until light and fluffy, about 4 minutes.

2. Reduce speed to low; add milk, salt, and 2 and 1/2 cups of flour and mix just to combine.

3. Form dough into a 1/2 inch-thick disk and wrap in plastic. Chill until firm, at least 1 hour.

4. Preheat oven to 325°. Let dough sit at room temperature to soften slightly, about 5 minutes.

5. Roll dough out between 2 sheets of parchment paper until about ⅛ inch thick. Cut out rounds with a floured 2.5 inch diameter cookie cutter. Cut out a circle in half of the rounds with a 3/4 inch diameter cookie cutter and transfer to 2 parchment-lined baking sheets, spacing 1 inch apart.

6. Whisk egg and 1 tsp. water in a small bowl and brush tops of cookies with egg wash. Bake cookies, rotating halfway through, until golden brown, 12–15 minutes. Transfer baking sheets to wire racks and let cookies cool.

For the milk jam & assembly:

7. Combine milk, sugar, and baking soda in a large saucepan; scrape in vanilla seeds and add pod. Bring just to a boil over medium heat, swirling pot to dissolve sugar. Reduce heat and simmer, whisking occasionally, until mixture is reduced to about 1 and 1/4 cups (it will darken and separate, with little bits visible), about 80–90 minutes. Strain milk jam through a fine-mesh sieve into a medium bowl and let cool.

8. Spoon a small amount of milk jam onto flat side of a cookie without a hole and sandwich with a cookie with a hole. Repeat with remaining cookies and filling. Dust with powdered sugar, if desired.

Do Ahead: Cookie Dough and Milk jam can both be made 5 days ahead. Cover and chill.

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