Posts made in May, 2015

confiture à la fraise

Posted by on May 29, 2015 in Breakfast and Brunch | 0 comments

Confiture à la fraise sounds so-- French. When the local sweet red gem-like strawberries grabbed our attention at the market, I bolted to David Lebovitz again for a strawberry jam recipe.

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Two years ago when our apricot tree produced lugs of fruit his instructions won me over; we had a seemingly endless supply of thick glossy golden jam.

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Each pound of berries generates a pint of jam which easily can be adjusted from a few jars to a boatload.

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Slice the clean, stemmed fruit into a heavy bottomed pot and add sugar, lemon juice and rinds.

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Let the berries mingle for a few hours; stir occasionally and marvel over the shiny fruit.

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Bring the berries to a gentle simmer.

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As it cooks foam will rise and is easily skimmed.

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David advises a cooking time between 10 and 15 minutes before testing the ’wrinkle’ on a frozen plate.

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I settled at 20-25 minutes. The color deepens and your kitchen smells like a childhood candy store.

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Ladle the hot confiture into sanitized random jars or jelly glasses and top with lids. It thickens even more as it cools.

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Sweet and lemony, pile it on slices of whole grain toast for a summertime delight.  Then, make more.

 

 

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That Cake

Posted by on May 27, 2015 in Desserts | 0 comments

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Woof!

This is the cake the dog ate.

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2012

Well, not the actual cake the dog ate because Koa ate it.

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 Gluten-free Banana Cake with Mini Chocolate Chips.

Gluten-free Banana Chocolate Chip Cake

Ingredients

  • 3 large ripe bananas, mashed
  • ¾ cup sugar
  • ½ cup brown sugar
  • ½ cup coconut oil
  • 2 extra-large eggs
  • ½ cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 ½ cups gluten-free flour
  • ½ cup almond meal
  • 1 teaspoon baking soda
  • ½ teaspoon Kosher salt
  • ½ cup mini chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F. Lightly spray a 9-inch cake pan with cooking spray.
  2. In the bowl of an electric mixer, mix the bananas, and sugars on low speed until combined. Add the oil, eggs, yogurt, and vanilla. Mix until smooth. In a separate bowl, whisk together the flour, almond meal, baking soda, and salt. Add the dry ingredients to the banana mixture and mix just until combined. Stir in the chocolate chips. Pour the batter into the prepared pan. Bake for 35-40 minutes, until the center tests done. Remove to a wire rack and cool completely.
  3. © Copyright 2015 Peggy Barrett Lunde
  4. All Rights Reserved
  5. http://cococooks.net/
http://cococooks.net/that-cake/

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Meringue

Posted by on May 25, 2015 in Desserts | 1 comment

 

 

Think about it.  How could we live without eggs? The utmost of harmony in the universe begins with eggs.  Early poached, late omelette or slow-baked balloons for dessert merely unravels the possibilities.

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Baked meringue-- sweet, crisp and soft centered is a wondrous vessel.

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Let egg whites stand for 30 minutes before beating with vanilla and cream of tartar

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until soft peaks appear.

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Then, add sugar, spoonful by spoonful

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and beat to glossy stiff peaks.

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Dollop whites onto a baking sheet;  shape, and bake.

Meringue nests become sweet pillows;

cups to fill or layers to behold.

Bake these today and mound on…

2015-05-23 20.27.42

There is no way you can mess this up.

Meringue

Ingredients

  • 3 extra large egg whites
  • 1/4 teaspoon cream of tartar
  • ½ teaspoon pure vanilla extract
  • ¾ cup of sugar

Instructions

  1. Place egg whites in a mixing bowl; let stand at room temperature for 30 minutes. Add cream of tartar and vanilla; beat on medium speed until soft peaks form (about 2 minutes). Gradually beat in sugar a spoonful at a time on high speed until stiff glossy peaks form and the sugar is dissolved (another 1-2 minutes).
  2. Drop 8 mounds of meringue onto parchment lined baking sheet. Shape into cups with the back of a spoon. Bake at 200 degrees F. for 45 minutes to an hour or until set and dry. Turn the oven off and let the meringues set in the oven for 1 more hour.
  3. Cool and store in airtight container (the shells are fragile) until ready to fill with berries, and cream or crumble into layered parfaits.
http://cococooks.net/meringue/

 

 

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Women Warriors

Posted by on May 22, 2015 in New | 3 comments

 

2015-05-22 07.00.55

My heart is full and eyes are heavy.

A well-defined mom worksheet, timetable, teen driver, electronics, stamina, flexibility, carpool, sense of humor; pillow, pencil, and a phone have outfitted my tenacious tool belt for the last week.

I shifted life to Surf City watching over

2015-05-18 17.42.31

three

2015-05-19 15.00.02

warrior

2015-05-19 07.49.03

chicks

and  a gluten-free designer dog

(I know this because he ate a whole Banana Mini Chocolate Chip Cake).

The parents were in Chicago.

Midnight oil burned.

Belll Costume 4

One assignment included a paper documenting historical Effects of 911. Maddy was three years old; we were making pancakes before her first day of preschool.  She remembers seeing the buildings come down on television.  Today, I reflected over her 2500 words, laying out 911 consequences on Americans’ emotions, our economy, all aviation, and psyche of citizens, environmental impacts’, government, foreign policy, and the military.

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We are remembering heroes this Memorial Day-- forging on; full hearts and bright eyes.

 

 

 

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Dark Chocolate Charm

Posted by on May 20, 2015 in Cookies | 2 comments

What’s the big deal about chocolate?  I wondered about this for years because chocolate had no allure or dominion over me; then plonk, DARK chocolate emerges. This cookie ratifies dark chocolate, cocoa and instant espresso in a lush, chewy, and tender studded sphere.  Chocolate, Dark Chocolate, and Espresso Cookies.

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Lots of butter, two kinds of chocolate and espresso team up with the usual suspects.

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Simply, combine the butter and sugars until light and fluffy.

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Add eggs, vanilla

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and espresso.

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Add the dry ingredients just until combined but not overworked; stir in chocolate chips.

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Bake 10 minutes; just until dry to the touch.

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The cookies magically darken as they cool.

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Rarely is a cookie so alluring-- warm from the oven-- to have dominion over me!

Chocolate, Dark Chocolate Chip Espresso Cookies

Ingredients

  • 2 ¼ cups flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 Tablespoon vanilla
  • 1 Tablespoon instant espresso powder
  • 2 cups dark chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a bowl, sift together the flour, cocoa, salt and soda.
  3. In the bowl of a mixer combine the butter and sugars until light and fluffy. Add eggs, vanilla and espresso. Add in the dry ingredients and stir in chocolate chips.
  4. Drop onto prepared baking sheets and bake about 10 minutes or just until dry to the touch and slightly cracked. Cool on racks.
  5. Makes about 2 dozen cookies
  6. © Copyright 2015 Peggy Barrett Lunde
  7. All Rights Reserved
  8. http://cococooks.net/
http://cococooks.net/dark-chocolate-charm/

 

 

 

 

 

 

 

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