Midlife Crises

Last week, I celebrated another birthday. It was a birthday that might mean I have officially hit middle age. It was also a birthday celebrated with multiple groups of friends and multiple dinners out, and some of the best blackened steaks, fettuccine, and bang bang shrimp I have had in some time. I also hit it big with home-canned pasta sauce, homemade wine, lots of silly cards, coffee, and purple hair.

Yep. I trudged into my first week of middle age with a midlife crisis that resulted in purple highlights framing my face.

As I have been busy catching up with canning tomatoes from the garden (and a large haul provided by friends), I have been wearing my hair up more often than not, and the purple isn't that visible. However, when I take the time to style and wear my hair down, I am often caught off guard when I pass a mirror and catch a glimpse. I. Have. Purple. Hair. It has to be a midlife crisis.

The drama hasn't been limited to just my brunette locks, I also had to mess with the recipe for a pan of Blondies. Friends were married the weekend before my birthday, and I helped with the wedding rehearsal supper. They had chosen a simple cookout menu and requested brownies and blondies for desserts.

Just like my hair, I couldn't leave those blondies alone. Chocolate chip bars were too simple. Butterscotch chips alone made them too sweet. And while white chocolate chips added some visual interest, they were also boring. Would it be a crisis to mix it up with ALL THE CHIPS? Well...maybe the crisis of middle aged spread after eating the entire pan.

Midlife Crisis Blondies

1 1/2 cups unsalted butter, softened

1 cup sugar

1 1/4 cup brown sugar, packed

1 1/2 teaspoons vanilla extract

3 large eggs

3 1/2 cups flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1-1 1/2 cups chocolate chips (I used semi-sweet, but if you prefer a sweeter bar, milk chocolate would be good.)

1-1 1/2 cups butterscotch chips

1-1 1/2 cups white chocolate chips

Preheat oven to 375F.
Line a 17x12 (half sheet) pan with parchment paper and coat any surface not covered by the paper (edges) with cooking spray.
Beat the softened butter with the sugars until light and fluffy.
Add the eggs and extract and combine well.
Gradually, stir in the flour, baking soda, and salt.
Add the chips to the batter.
Spread in the prepared pan. Bake for 20-22 minutes, or until golden brown. DO NOT OVER BAKE.
Cool in pan completely before cutting. (4 dozen bars)

And...just in case you were curious about what a middle aged woman looks like with purple hair...

Oleo

I grew up with my mother sometimes referring to the sticks of Parkay and Blue Bonnet in our fridge as "oleo." An older lady we knew called it "oleomargarine," which a little online sleuthing tells me is the original name for a butter substitute developed in France using mostly beef fat and vegetable oils. Over time, it seems that the commercial recipe for margarine, as it came to be known, was altered several times due to availability of ingredients, but ultimately came to be made up of mostly oils.

As a kid, those sticks of oleo were whipped into cookies and baked into cakes. Tubs of the spread were slathered on toast and just plain old "bread and butter." It was what I knew and what, at the time, I liked. We didn't eat real butter in my childhood home; which now that I think about it seems a little odd since my mother also made weekly pilgrimages to an area dairy for fresh, whole milk for the her large family. But, that is probably a topic for another blog post.

Today, I came here to talk about oleo...and what it has come to mean to me. As an adult, my home has evolved into pretty much a butter only refuge. There are stray sticks of margarine that make their way into the house for a very select few recipes that benefit from the higher water content, but overall, 99.9% of our consumption is butter. I have come to prefer the flavor of real butter. Blame it on the marketing of the dairy council, but when I now hear the word "oleo," my mouth fills with the feel of grease. I don't want margarine. At all.

So, it was a little shocking (and honestly, as snobby as it may seem, a little revolting) when I saw a television commercial for a major drugstore brand of shampoo announcing its newest therapy for hair, Oleo Therapy. Umm...what?!? I know that beer, mayonnaise, eggs, avocados, olive oil, and recently, coconut oil have all been brought out of the kitchen as beneficial products for our follicles, but OLEO? I doubt that the product does actually contain margarine; who wants to smear I Can't Believe It's Not Butter on their head? But, seriously, is there nobody on the L'Oreal marketing team that remembers oleo as margarine? I don't get it. Oleo Therapy doesn't seem like a spa-quality product to me. It seems like a mouth full of grease. I won't be rushing out to treat my hair to Oleo Therapy.

I could possibly be rushing to treat myself to Graham Cracker Bars made with real butter. This is a slightly different take on the classic Saltine Toffee Bars. Graham Crackers are layered with toffee bits and almonds before being drenched with a syrup of melted REAL BUTTER and sugar. The bars are baked to a bubbly goodness and then topped with chocolate chips and flaked salt. Simple and delicious. Not a mouth full of grease. 

Graham Cracker Bars

(adapted from Everyday Food)

13 graham crackers
1 bag (8 ounces) toffee bits
1 1/2 cups coarsely chopped toasted almonds
1/2 cup sugar
1 cup unsalted butter
3/4 cup semisweet chocolate chips
3/4 teaspoon coarse salt

Preheat oven to 350F. 
Line a baking sheet with foil. Arrange graham crackers in a single layer on sheet, edges touching. 
Sprinkle toffee bits and almonds over graham crackers.
Bring sugar and butter to a boil over medium-high. 
Reduce heat and cook at a rapid simmer, stirring occasionally, until mixture is syrupy, 2 minutes.
Immediately pour over graham crackers. 
Bake until sugar topping is bubbling, 12 minutes. 
Remove from oven and immediately sprinkle chocolate and salt over graham crackers. 
With a sharp knife or pizza cutter, cut into 2-inch squares.
Let cool completely. (Serves 24)

I Bet That Just Killed You

I have been doing a little holiday baking recently.

I know.

Every year, I tell you that I don't like to bake, but then I share a recipe for some delectably sweet baked good.

I am a conundrum.

But, here is the twist, one of the treats I find myself whipping up most every Christmas isn't actually baked. There is no oven involved in the recipe for Peanut Butter Bon Bons.  It came from my mother sometime in the early 80s, and I suppose you could call it semi-homemade because one of the ingredients is a tub of ready-to-spread vanilla frosting. When I recently shared that secret with a friend, she exclaimed, "I bet that just killed you."

Um...not.

I have no problem with taking a short cut here and there in the kitchen, as long as the end result is good. And believe me, Peanut Butter Bon Bons are good. So good that I can't imagine a Christmas without Peanut Butter Bon Bons On My Plate.

 

 Peanut Butter Bon Bons

1 can ready-to-spread vanilla frosting

1 cup peanut butter

1/4 cup butter (I use unsalted.)

2 cups graham cracker crumbs (If I am crushing my own, I assume 1 package is 1 cup and do 2 in my food processor.) 

Chocolate candy coating for dipping

Candy decorations, if desired

Cream together frosting, peanut butter and butter until well combined.
Gradually add in graham crackers until fully mixed.
Using a small cookie scoop, portion the peanut butter/graham cracker mixture into 1-inch balls.
Roll the portions into 1-inch balls.
Chill for at least 1 hour or up to a day or 2.
Dip in melted chocolate candy coating.
Allow to dry on waxed paper for a few hours.

An Apple a Day

If you live in South Dakota and have a television, you have probably seen a Golden West Telecommunications commercial. The candid shots of real South Dakotans going about their daily business and waving with friendly smiles reinforces that, in our state, we really all are neighbors and friends. There have been a few series of these televised spots with "characters" from all across the state.

The creative forces behind these ads are from Message, a full-service marketing and communications firm based in Rapid City, SD. I have been asked a few times to participate in shoots for Golden West spots, but always, there were scheduling conflicts. This past month, the "Messengers" were in our area and once again, contacted me. Although my calendar was full and my allergies were raging, I agreed and a time was set for filming me in my kitchen.

The day the crew was to arrive, I gave the kitchen a lick and a promise at cleaning and prepped a new recipe for Caramel Apple Oatmeal Cookies. I *big puffy heart* oatmeal cookies. Raisin Oatmeal may be my most favoritest, but Hubs would rather eat worms than look at a raisin. An oatmeal cookie with chunks of melted caramel and dried apples was perfect for fall and seemed to be just the thing to appease both of our taste buds.

It may be false advertising that I allowed myself to be filmed mixing up cookies and baking them. I am not a baker. I never have claimed to be, and honestly, I think that baking cookies can be one of my worst nightmares. However, little did I know that my worst nightmare was yet to come...

I should back up and explain that sinus issues have been my battle all year. Allergies flared up in the spring and never really loosened their grasp. I have been perpetually (chronically?) snotty, headache-y, whine-y for most of the year. Throw in a couple of subbing jobs at the school with exposure to kid germs, and a full on head and chest cold arrives that gobbles up boxes of tissues and makes my Hubs and the pups wince when I serenade them with a hacking cough. I have been, basically, a walking bucket of warm snot. And that is where my nightmare comes to life.

During the shoot in my kitchen, the crew chatted with me about others in the community that might be interested in participating, talked about my old house, and tried to make me laugh so that the shots of me smiling were real and warm and not as if I was constipated. At one point, I don't even know what the camera man said, but I snorted. Oh. Em. Gee. Yes. My nose wrinkled, my eyes squinted, and my allergy/cold congested head snorted. And...SNOT. CAME. OUT. OF. MY. NOSE.

I died.

I tossed aside the tray of cookies and dashed for the powder room and a tissue, but, it was too late. There is film of me with snot running out of my nose while snorting and laughing and holding a pan of Caramel Apple Oatmeal Cookies. It could become part of a Golden West commercial. This could very well be my worst nightmare.

Maybe I should have been eating an apple a day to keep the snot away, or at very least made Caramel Apple Oatmeal Cookies earlier. They do have apples; it might have helped.

Caramel Apple Oatmeal Cookies

(adapted from Cooking Light)

1 1/2 cups flour

1 1/2 cups oatmeal

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar

3/4 cup brown sugar

6 tablespoons unsalted butter, softened

2 teaspoons vanilla extract

1 large egg

3/4 cup finely chopped dried apples (I used apples that I had dehydrated and were very dry. Therefore, I added a splash of water to the chopped pieces and let set for a bit before stirring into the dough. I think it made for a chewier cookie...my preference.)

3/4 cup caramel bits OR 16 small soft caramel candies, chopped (I opted to chop the caramels. The caramel bits were quite hard and I wanted softer, chewier cookies. I tossed my chopped caramel bits with just smidgen of flour to keep them from sticking together.)

Preheat oven to 350F.
Combine sugars and butter in mixing bowl and beat until light and fluffy.
Add vanilla and egg, beat well. 
Mix in the flour, oatmeal, baking powder and soda, and salt just until combined.
Fold in the caramel bits and dried apples.
Drop by 2 teaspoonfuls 2 inches apart on baking sheets lined with parchment (or Silpat).
Flatten balls slightly. (I pressed with the bottom of a measuring cup.)
Bake at 350F for 9 minutes.
Cool on pans for about 2-3 minutes.
Remove from pans and cool completely on wire racks. (4 dozen cookies)

Tales from the Wildlife Refuge of My Backyard (part 1)

We may live in the middle of a small town, surrounded by other homes, an apartment building, a church, asphalt streets, and all the power lines and other accoutrements that we all believe we need for the city life, but I seem to have a wildlife refuge in my backyard. There aren't monkeys and lions and tigers and bears, but there might as well be.

The large, towering cottonwood had always housed one or more families of squirrels during our residence here. The bushy-tailed critters have stolen my strawberries, chattered at all of our pups, and basically been another part of our family. This past spring, I was surprised to see 7 (SEVEN!) baby squirrels running up and down the tree and jumping from branch to branch. That seems like a huge litter for one tiny mama squirrel, so I can only assume the our backyard tree housed a commune of squirrels. Those babies quickly caught Jenn's attention, and many days were spent with her holding point on the trees. She was extremely disappointed when they seemed to abandon our tree in early summer.

However, the hollow of the tree wasn't vacant for long. A swarm of bees buzzed in and started building a hive...just mere feet from my backdoor. I plan to blog soon about this experience, but needless to say, regardless of what the status is for honey bees in North America, I was extremely relieved when they moved on.

Shortly after the bee adventure, I was at the kitchen counter one evening starting dinner preparations when I glanced out the windows overlooking the backyard. There at the far back of the lots was a paint turtle creeping along the railroad ties lining the fence. It should be noted that it is a chain-link fence and it wouldn't exactly be easy for a turtle to gain access. We have tightened every spot that the girls could possibly stick their noses through in an attempt to rein in escape episodes. Still, that determined turtle thought our lush yard with green grass, gardens, flowers, and usually a sprinkler or soaker hose in action was the place to be. I let the girls play with her for awhile before turning her loose outside of the confines of our fence.

Fences have never been an issue for the garter snakes that call our backyard home. I suspect the old cistern and the nooks and crannies between the railroad tie borders for my planting beds are great habitat for them. Flourishing herbs and garden plants create abundant shade in the damp of the beds. Usually, there are multiples slithering around and eating the bugs, and we have an unspoken agreement. I leave them alone, and they do the same for me. Of course, I am startled when one glides away while I am picking strawberries, but at least they are moving away.  Until a week or so ago...

A week or so ago, I went out to pick strawberries and discovered that I had lost just as many half-eaten red berries to the birds as I was able to pick. In frustration, I quickly draped netting over the plants to help ward off the birds' advances. A day or so later, I leisurely strolled to the strawberry beds to check on the success of the netting only to find a garter snake had wound his way back and forth through the crumpled up net at the base of the bed. He was stuck much like those images of the birds and fish caught in the plastic 6-pack rings on the beach.

Snakes don't make me scream, but I wanted to. Knowing that Hubs was in the hay field and hours away from returning home, I watched anxiously for one of our manly neighbors to return and save me and the snake. It wasn't happening. I had to do it myself. I had to cut the snake out of the netting.

Garden shears in hand, I pulled the netting away from the plants and tried my best to keep the snake at full arms length away from me. At one point, I did have to touch him to pull some of the imbedded net out of his skin as I clipped. He also kept trying to slither back into the net as I released him. Finally, I found a way to keep his head buried in the strawberry plants as I pulled and clipped his way to freedom. I don't know if it was the "head in the sand" effect of him not being face to face with me or if it was me hissing, "Knock it off; I am trying to help you." that calmed him and made my job a little easier. Ultimately, he was free to slide into the recesses of the railroad ties and my netting had been clipped to the point that the birds had several points of easy access to the ripe strawberries.

I must have been in shock throughout this garter snake ordeal. I didn't take any pics. No before. No after. Certainly no during. My snap happy habit with my cell phone was totally forgotten. The only evidence of the trauma and drama is my clipped to pieces netting. You are probably glad. Nobody wants to see snake photos on a food blog. You are welcome.
  

We do like to see strawberry photos on a food blog, though, and I have a lot. I made this Strawberry Almond Tart on a gray day this spring with some of the first berries available at the market.

It was much easier than I anticipated, and I wish that I would have snapped some photos with the tart tin removed, as the crust was a gorgeous match for the crown of berries that topped the creamy, almond filling.

I am hoping for another strawberry harvest from the garden (snake-free, please) to make this again with my own berries. Strawberry Almond Tart is a deliciously civilized refuge from the wildlife that surrounds me.

Strawberry Almond Tart

(adapted from Cooking Light)

9 sheets honey graham crackers

2 tablespoons sugar

2 tablespoons butter, melted

4 teaspoons water

5 ounces cream cheese

1/4 cup sugar

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

6 cups strawberries, hulled (divided)

2/3 cup sugar

1 tablespoon corn starch

1 tablespoon fresh lemon juice

2 tablespoons sliced almonds, toasted

Preheat oven to 350F.
For crust, process graham crackers in a food processor until crumbly.
Add 2 tablespoons sugar, butter and water.
Pulse just until moist.
Press crust mixture into the bottom and up the sides of a greased 9-inch tart pan.
Bake for 10 minutes or until lightly browned.
Cool completely.
For filling, combine cream cheese, 1/4 cup sugar, and extracts until smooth.
Spread evenly over the cooled crust.
For topping, place 2 cups of strawberries in food processor and process until smooth.
Combine puree with 2/3 cup sugar and cornstarch in a saucepan over medium heat.
Bring to a boil, whisking constantly.
Reduce heat to low; cook 1 minute.
Remove from heat and cool to room temperature.
Toss the remaining 4 cups of strawberries with lemon juice to coat. 
Arrange berries over filling.
Spoon half of the glaze evenly over the berries. (Save remaining glaze for use over ice cream or in strawberry shakes.)
Sprinkle nuts around the edge of tart.
Chill 3 hours. (Serves 10)

Rumor Has It

Rumor has it that it is snowing again today.

Rumor has it that rain is on the forecast for tomorrow.

Rumor has it that there will be more snow for Monday.

Rumor has it that I took advantage of the cold and wet and made another wintery recipe.

Rumor has it that Hubs isn't a real fan of fruity things.

Rumor has it that if you ever see him with a glass of wine, he is most likely just holding it for me.

Rumor has it that he ate about half a pan of this dessert in one sitting with vanilla bean ice cream.

Rumor has it he didn't even share with the pups.

Rumor has it that it's that good.

Red Wine Pear Crisp

(adapted from Cooking Light)

1/2 cup flour

1/2 cup old-fashioned oats

1/4 cup brown sugar, packed

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/8 teaspoon salt

3 tablespoons butter, melted

2/3 cup cabernet sauvignon wine

1/2 cup sugar

zest of one lemon

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

5 pears, peeled, cored, and thinly sliced

Preheat oven to 350F.
Combine flour, oats, brown sugar, cinnamon, allspice, and salt.
Drizzle in melted butter and stir with a fork until crumbly. Set aside.
Combine wine and sugar in a large skillet; bring to a simmer.
Stir until sugar is dissolved and reduce heat.
Add zest, cinnamon, allspice, and pears to the pan and toss to coat.
Simmer about 15 minutes until pears are tender.
Grease an 8-inch square baking dish or coat with cooking spray.
Spoon pear mixture into prepared pan.
Sprinkle evenly with streusel mixture.
Bake for 30 minutes, until bubbly and lightly browned.
Serve with vanilla ice cream or whipping cream. (Serves 6) 

Devo That Cream

If you grew up in the 80s, there is no doubt that Devo's "Whip It" was on at least one of your homemade mixtapes. (Bonus points for holding your cassette recorder up to the radio/stereo speaker to record and praying that the DJ didn't talk over the intro.)

I am a child of the 80s. I am also a dork that gets bonus points for humming the synthesized beats of "Whip It" every time I add whipping cream to my Kitchenaid's mixing bowl and beat it into fluffy peaks of whipped cream.

Easter Sunday was no exception. I had baked pretty little phyllo nests brushed with butter and dusted with powdered sugar on Saturday. To make a type of modified strawberry shortcake, on Sunday morning I sliced strawberries, warmed honey, and whipped heavy whipping cream. I whipped it. I whipped it good.

Layered with drizzles of honey over the flaky phyllo dough, over the strawberries, and on top of the whipping cream, these individual desserts were a delicious and impressive final addition to my Easter dinner menu.

 

Strawberry Shortcake Nests

(adapted from Gourmet)

1 roll of phyllo dough (there are 2 in each box), defrosted

4-6 tablespoons unsalted butter, melted

4 tablespoons powdered sugar

2 cups whipping cream

2 tablespoons sugar

4 tablespoons honey

2 cups strawberries, sliced

Defrost the frozen phyllo dough on counter top for 2 hours (or overnight in the fridge).

Preheat oven to 375degrees.

Line 2 baking sheets with parchment paper.

Carefully unroll the dough and remove the plastic wrapping.

Reroll the phyllo log and slice into 8 slices, approximately 1/2-inch each.

Unfurl the ribbons of dough from one of the slices onto a cutting board and arrange in parallel rows.

Brush the phyllo ribbons with melted butter and dust with powdered sugar.

Loosely gather together into a coil that resembles a nest. (be careful not to bunch too many layers in the middle, the nest will be tough instead of flaky)

Flip over and arrange on the parchment lined baking sheet.

Brush nest with additional butter as needed, and dust with again with powdered sugar.

Repeat with the ribbons of each of the remaining 7 slices of phyllo dough. 

Bake for 8-10 minutes, until phyllo is golden and crispy.

Cool completely. (Can be done to this point the day before.)

Beat heavy cream with sugar in electric mixer until it forms soft peaks.  (Whip it good.)

To serve, drizzle each phyllo nest with honey, top with generous dollop of whipped cream, drizzle again with honey, arrange strawberries on top of whipped cream, drizzle again with honey, and finish with small flourish of whipped cream and another drizzle of honey. (Can also layer strawberries on top of the phyllo nest for more strawberry punch.) Serves 8.

And...so you can also be a dork and hum "Whip It" while making your Strawberry Shortcake Nests...

Devo - Whip It

Pie for Pi Day

I couldn't let 3.14 roll by without a Pi Day post.

Pie for Pi Day is a must, and the options are infinite.
(sorry for the bad pun)

However, Hubs' choice is almost always peanut butter.

 

Chocolate Peanut Butter Pie with Pretzel Crust

(adapted from Nadia G's Bitchin' Kitchen)

Crust:

2 cups salted pretzels

6 tablespoons unsalted butter, melted

1/4 cup brown sugar

Filling:

1 (8-ounce) package cream cheese, softened

3/4 cup creamy peanut butter

1/4 cup brown sugar

1/2 cup heavy cream, whipped

Chocolate Whipped Cream:

3/4 cup semi-sweet chocolate, chopped

2 cups whipping cream

chocolate shavings, for garnish

Pulse the pretzels in a food processor until finely ground. 

In a large bowl, combine the pretzel crumbs, butter and brown sugar; mix well.

Press the mixture into the bottom and up the sides of a 9-inch pie plate. 

Refrigerate.

Combine the cream cheese, peanut butter and brown sugar with a mixer until smooth. 
Fold in the whipped cream. 
Spread filling into the pie shell, cover and return to the refrigerator.
Melt chocolate and whipping cream together in a double boiler over medium heat. 
Whisk until well combined. 
Refrigerate for 2 hours. 
Once cooled, beat the chocolate cream with a mixer until thick and spreadable (do not overmix).
Cover the pie with the chocolate whipped cream. 

Garnish with chocolate shavings.(8 servings)

South Dakota Magazine Recap

It is time once again for an update of my recent submissions online at South Dakota Magazine.  I have been contributing articles and recipes to their website every couple of weeks for just over a year and have really enjoyed the process.

Some of these recipes may have already appeared On My Plate, but they are tried and true favorites that have really fit into my menus (and I hope yours).

In November, one second grader was spot on when he told me that I would be hungry later because I didn't finish my lunch. If I would have been feasting on an Open-Faced Hot Chicken Sandwich with Mushroom Gravy, nobody would have had to told me twice to clean my plate.

South Dakota Public Radio noticed another story I shared in November about holiday letters. The accompanying recipe for Green Salad with Pomegranate and Mandarin highlights the juicy bits unlike some seasonal greetings.

December brought a revival of a classic craft that while great as Christmas ornaments could be adjusted to any holiday with the proper cookie cutter shape. Cinnamon Applesauce Ornaments smell so good that they shouldn't be limited to just the Christmas tree.

Garlic and Lemon Salad Dressing is my stand-by for quick salads and has helped me keep off the 10 pounds that I lost during my tonsillectomy. Tip: It is also a great marinade for chicken.

For about two seconds, I considered brewing my own beer from my Christmas tree, but instead used a really flavorful ale to make Beer Brined Pork Chops with Onions.

I gave my endorsement to silly food holidays and celebrations with Brownie Cherry Cheesecake. It really is a party in your mouth.

My most recent South Dakota Magazine submission promotes the great works of Dakota Dachshund Rescue. Our family expanded with the adoption of two more little wiener dogs, and our waist lines are expanding with Deviled Chili Cheese Dogs.

As I look ahead at recipes and ideas for future articles, I wonder what you would like to see? Have a local delicacy that you think deserves to be shared state-wide? Add your suggestions in the comments, and I will see what I can do.

You're Only As Old As You Feel

We celebrated my father-in-law's 82nd birthday this weekend. While he has dealt with a few health issues in the recent years, the man is still spry and a go-getter. Knee replacements, chronic ear infections, and cataracts are no match for him. 82 years are no big deal.

Conversely, I am thinking that 42 years are too much for me. I managed to pull a muscle in my neck while whisking powdered sugar into the chocolate icing for the birthday cake. I felt 82 years old...and not the spry go-getting kind of 82.

Honestly, I do have neck and shoulder issues. Almost 20 years ago, I had a little incident where I rolled a stock car during a powder puff race. The whiplash was brutal and resulted in a permanent injury that often makes me stiff and achy. If I don't take care of myself, I pay for it...and I paid for it big time this weekend.

But, it was worth it. The double batch of icing cascaded over the from scratch chocolate layer cake and created puddles of richness. It was a perfect cake for the celebration of 82 years, no matter how old it made me feel.

Basic Chocolate Icing

(adapted from Joy of Cooking)

(double recipe to create your own cascades of chocolate for an 8- or 9-inch round layer cake)

3 ounces unsweetened chocolate, chopped

3 tablespoons unsalted butter

1/4 cup heavy cream

1 teaspoon vanilla

2 cups powdered sugar, more or less
2 tablespoons corn syrup

Melt the chocolate and butter together in a heavy pan or double broiler.
Whisk in the cream and vanilla.
Remove from heat and sift the powdered sugar into the chocolate mixture.
Stir to combine.
Add the corn syrup and whisk briskly to create glossy, spreadable icing.

Merry Christmas to You and Yours!

I have told you over and over that I don't like to bake cookies, but I baked for you.

Triple Chocolate Ginger Crinkles.

Rich chocolate cookies with just a hint of spicy ginger and dusted with powdered sugar. Each unique like a snowflake. All delicious.

Merry Christmas to you and yours. May you find peace and love in this holiday season.

Triple Chocolate Ginger Crinkles

(adapted from Martha Stewart)

1/2 cup unsalted butter

4 ounces unsweetened chocolate, chopped

1 3/4 cups sugar

1 1/2 cup flour

1/2 cup unsweetened cocoa

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 large eggs, beaten

3/4 cup candied ginger, finely chopped

1/2 cup semisweet mini chocolate chips

1 cup powdered sugar

Melt the butter and unsweetened chocolate, stirring until smooth.
Let cool for 10 minutes.
Meanwhile, preheat the oven to 350F; line baking sheets with parchment paper.
Beat the eggs and sugar together.
Whisk in the cooled butter and chocolate mixture.
Stir in the flour, cocoa, baking powder, baking soda, and salt until incorporated.
Stir in mini chocolate chips and ginger.
Place powdered sugar in a wide bowl.
Shape dough into 1-inch balls. (I found that using a cookie scoop to worked well.)
Roll each dough ball in powdered sugar to coat.
Place cookies about 2 inches apart on prepared baking sheets.
Bake 14-17 minutes, until cookies are puffed and cracked. (14 minutes made perfectly chewy cookies for me; 17 minutes yielded crisper cookies)
Allow to cool for a minute before transferring to racks to cool completely. (Yield: 3 dozen)

South Dakota Magazine

So...in case you didn't know, I have been contributing semimonthly at South Dakota Magazine for almost a year. However, in poor blogger form, I have neglected the updates here On My Plate.

Let's do a quick catch-up with a rundown of my columns from last summer and so far this fall...

In June, we had The War for the Strawberries with Ace and I trying in vain to protect my precious berries from the squirrels. We did manage to save enough for Strawberry Mousse.

I also waxed poetically about the beautiful corn crops that later were destroyed by the drought. Thankfully, there was still some sweet corn for Fresh Corn and Radish Salad.

July brought my dilemma regarding what to take to the Antiques Roadshow and a Strawberry Rhubarb Upside-Down Cake.

Later, I cried for cucumbers to be made into Refrigerator Pickles...which led to a friend gifting me with more cucumbers than I knew what to do with in August. I now have refrigerator pickles as well as several other versions canned on my food storage shelves.

Zucchini was loud and proud in August with a rich and creamy Zucchini Alfredo

...AND sweet and delicious Zucchini Oatmeal Sandwich Cookies making the pages of the South Dakota Magazine website.

I whined about the difficulty of finding some ingredients here on the prairie and shared the recipe for the ever spicy Andouille Sausage and Shrimp Skewers in September.

Maintaining that level of heat with the kick of my Basic Salsa for Canning was easy.

I admitted to not really loving crock pot cooking, but making a concession for Chipotle Pork earlier this month. 

And, just this past week, I started looking ahead to the holidays and meal planning with Green Beans in Mushroom Sauce.




There you have it...a round-up of what I have been sharing through South Dakota Magazine. Hopefully, I can be a bit more faithful with updates in the future.

The Truth About Love

The truth is...

I love to eat cookies.

I don't love to bake them.

However, this classic Oatmeal Chocolate Chip Cookie recipe makes all the frustration worthwhile.

Don't forget your cookie scoop. It makes dropping the dough onto the baking sheet so easy. Also, if you get bored with baking, throw the dough into the fridge. It keeps well for about a week, and a few freshly baked cookies each day is always true love.

Oatmeal Chocolate Chip Cookies

1 1/2 cups shortening (Yes, shortening. Crisco. I think it is key to the chewy texture of the cookies versus more crispness when baked with butter.)

1 1/2 cups sugar

1 1/2 cups brown sugar

2 teaspoons vanilla

2 tablespoons water

3 eggs

4 1/2 cups oatmeal

2 1/2 cups flour

1 1/4 teaspoons salt

1 1/2 teaspoons baking soda

2-3 cups chocolate chips (I like semisweet in this recipe, and lots of them.)

Preheat oven to 375F.
Cream sugars and shortening together.
Add water, eggs, and vanilla. Mix well.
Add dry ingredients and mix until well blended.
Stir in chocolate chips.
Using a cookie scoop, drop onto a parchment or Silpat lined baking sheet. (Alternatively, grease the baking sheets.)
Bake for 8 to 10 minutes.
Allow to cool on baking sheet for a minute before moving to racks to fully cool. (Yields 6 dozen cookies, approximately.)

The Phantom R

When I was growing up, I loved Orange Push-ups from Schwan's. Occasionally, I was offered a dish of a lovely, citrus, frozen treat at the home of my mother's elderly friend. These refreshingly chilly desserts were always called, "sherbeRt."

Sher-Bert.

Bright, fruity ice cream.

Sherbert.

Sometime early in the course of my first full-time job of adulthood, the second R disappeared. It became a phantom during our afternoon calls to the local Dairy Queen to learn which flavor of SHERBET was available that day.

Sher-bet.

I had picked up early on that although my southern bred parents said, "warsh," there was not an R in "wash." It took a little longer for the realization that "sherbert" was actually pronounced "sherbet."

Regardless of how you may articulate it, the Bing Cherry Sherbet that I whipped up this summer was delicious. Creamy, fruity, and rich. Made without an ice cream maker. Yes! Without an ice cream maker. Lusciously easy...although a bit time consuming due to the freezing/whipping process. But, worth it.

Sherbet.

Bing Cherry Sherbet

(adapted from Martha Stewart)

1 cup sugar

2/3 cup water

2/3 cup sour cream

1 1/2 cups heavy cream

1/4 cup whole milk

1/2 teaspoon salt

1 pound Bing cherries, pitted and halved

2 tablespoons fresh lemon juice

Prepare an ice-water bath; set aside.
Stir 2/3 cup sugar and water together in a small saucepan.
Bring to a boil, stirring occasionally.
Transfer syrup to a medium bowl and place bowl in ice-water bath.
Let syrup cool completely, stirring frequently.
In a large mixing bowl (I used the metal bowl of my KitchenAid mixer.), whisk together sour cream, heavy cream, milk, salt, and the syrup.
Transfer to freezer (I put the entire bowl in the freezer.).
After 30 minutes, remove from the freezer and whisk mixture vigorously for 2 minutes (I used my stand mixer.).
Return to freezer.
Repeat whipping every 30 minutes until sherbet is the consistency of whipped cream and whisk leaves a trail, about 3 to 4 hours.
Meanwhile, put cherries, remaining 2/3 cup sugar, and lemon juice in a large pot.
Heat over medium-high heat, stirring occasionally, until cherries begin to break down and juice thickens, about 30 minutes.
Transfer to a bowl and allow to cool completely. (Warm cherries will destroy the delicate, frozen sherbet.)
Gently fold cherry mixture into sherbet until just combined. (I left swirls of the juices through the sherbet.)
Cover surface of sherbet with parchment paper and freeze in covered container until set, 4 to 6 hours. (Serves 8-10)

Antique versus Vintage

If you follow my bi-weekly submissions at South Dakota Magazine, you may have read last month that I had an opportunity to volunteer with the Rapid City taping of the Antiques Roadshow. I got to work behind the scenes of one of my husband's favorite televisions programs, and it was AWESOME. INCREDIBLE. FANTASTIC. Truly. (Just check out the Flickr photos!)

Before that weekend, I was concerned that I didn't have an item that was suitable for appraising. I debated Antique versus Vintage while sharing a Strawberry Rhubarb Cake on the South Dakota Magazine website. Ultimately, I decided not to invade my hoard of vintage junk and just present myself as a ready, willing, and able volunteer.

The night before filming, volunteers gathered to be assigned duties and trained for the specifics of those tasks. (Of course, to ensure our devotion, the brilliant PBS crew made us each feel as if our job was the most important one of the day. haha) My function as a "truss guard" was to protect the camera and filming areas from stray guests. Our minds often search out the shortest path to where we want to be, but that isn't always a path that works for the filming of a television program. I gently nudged a few wanderers back into a suitable direction and gawked mercilessly at the pieces that floated by with anxious visitors. 

Super enthusiastic and interesting people made the day fly by. Over 300 volunteers from all over the state worked side by side at the Rapid City Civic Center with the PBS staff to create an amazing experience not just for the guests, but for all of us. A contagious spirit of joyful expectation filled the air. Everyone truly enjoyed being there, checking out the treasures, and helping to make the day a success. (I need to give out shout-out to Gary Ellenbolt of SDPB, who made my volunteering possible; the ladies from Harding County that took my lonesome soul under their wing; Paul, the best supervisor ever; and Ron, the ever attentive Stage Manager. Thanks for a great and memorable day!)

Would I do it again? In a heartbeat. The staff was fabulous. The guests were marvelous. The items that came in for appraisal were fascinating. It really was an unforgettable day of hobnobbing with PBS and excited area collectors.

Would I change anything? Possibly. I might work harder to find one of my personal treasures for appraisal. Visiting with several of the appraisers while they prepped for filming was one of my top experiences of the day. Having a little one-on-one time with them over an object of my affection might have just put me over the moon.

And so, in that vein of thought, I will share another rhubarb cake. This one takes a little more work than the previous cake mix and jello version, but really not much. The cake is dense and rich, and the rhubarb is, of course, tart and refreshing. The one part of this recipe that puzzles me slightly is the crunchy crumb. While the cake is baking, a crumble on top of the batter crisps as it would for a crumb cake. However, after the cake is done and flipped to be a true upside-down cake, those buttery chunks are on the bottom and the top is covered in the fruity rhubarb. I have never had a cake like this before. I honestly loved the blend of textures and flavors, but perhaps you should make it and offer your appraisal.

 

Sour Cream Rhubarb Upside-Down Cake

(adapted from Martha Stewart)

 Topping:

4 tablespoons butter (unsalted), melted

1/2 cup flour

1/4 cup sugar

1/4 teaspoon kosher salt

Cake:

12 tablespoons butter (unsalted), room temperature, divided

1 pound rhubarb, trimmed and sliced about 1/2-inch thick

1 3/4 cups sugar, divided

1 1/2 cups flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons kosher salt

1 teaspoon orange extract

2 large eggs

1 cup sour cream

Preheat oven to 350F.

For the topping, stir together butter, flour, sugar, and salt until moist and crumbly.

For the cake, butter a 9-inch round springform pan (2 inches deep) and wrap the bottom in foil. (This helps to prevent butter from leaking out during baking and burning in the bottom of the oven.)

Dot the bottom of the pan with 4 tablespoons butter that has been cut into pieces.

Toss rhubarb with 3/4 cup sugar in a small bowl and set aside.

Whisk together flour, baking powder, and salt in another small bowl.

Beat remaining 8 tablespoons of butter with 1 cup sugar with a mixer on medium speed until pale and fluffy.

Add the extract.

Beat in the eggs and sour cream.

Add the flour mixture, beating until smooth.

Again, toss the rhubarb and sugar mixture, and then spread in the pan over the butter pats.

Spread the cake batter evenly over the rhubarb.

Crumble the topping evenly over the batter.

Place pan on rimmed baking sheet and bake 1 hour, or until toothpick inserted into the center comes out clean and top springs back when touched.

Allow to cool for 10 minutes before removing from the pan. (The rhubarb will be scorching hot when directly out of the oven, but if allowed to cool too long, may stick.)

Run a knife around edge of cake and invert onto plate.

Let cool completely. (Serves 10)