The Move, the New and the Tried & True

It's been a week since we moved in. The move went pretty smoothly, thankfully. And now, a week in, the house is coming together very nicely. A few highlights of our new digs:

• After some initial confusion, we have come to love our high-efficiency heating system. Let's just hope those utility bills reflect all those savings we've been told we'll have!
• We have lots of kitchen cabinet space! I think everything has finally found a place (even if it's not its permanent place) AND we still have a few drawers to spare.
• I love our new washer and dryer (thank you Grandma Jackie!). They aren't the fanciest on the market, but I am so enjoying not having a random ring-shaped stain appear on our clothes from the old washer's agitator -- gotta love the front loading washer!
• We have a party tub. Seriously, we have a party tub. It comes fully equipped with programmable air jets AND color-changing lights. As Jay says, it's like living in a house on MTV Cribs. And yes, after taking my first soak the other night, I can report that it is as fun as it sounds
• Verizon FiOS. No words. LOVE IT. Highly recommend it.

As we settle into our new life here, the craziness of the week or two before the move are starting to resurface in my consciousness. Between my job and packing, I completely forgot that I had done some baking. Not that I would have had time to blog about them, of course. But now I have a few moments, so I wanted to share one of my favorites -- my Nana Sara's Butter Balls.

Butter Balls -- The Fall Collection

These nuggets of buttery goodness are the hallmark of my matriarchal line. My maternal great grandmother, Sara, was known as Sara Lee because everything she baked was impeccably yummy. Nana Sara was a big part of my life until she passed just shy of my 18th birthday. We spent many a Sunday visiting her at the nursing home. Sadly, by the time my memories begin, Nana was already under the grip of Alzheimer's Disease. So, it's through recipes like these that I can connect with Nana in her prime.

Of course, I'm far from the first woman in our family line to pick up Nana Sara's talents. My grandmother and my mother are both quite talented in the kitchen. When it comes to Butter Balls, though, well, that's been my mom's territory for years. She can make these things in her sleep. And she makes them for every occasion (except Passover, of course). Every family member and friend has come to expect these little babies at any gathering, from holiday dinners for nearly 30 to Sunday night BBQs for 6.

So, it's been so important to me to master the famous Butter Ball. It's taken me a few tries, but I think I've got it down. I'm almost reticent to post the recipe here, for fear I might be bested at my own genetically-thrown gauntlet. But, I have faith that with a cookie this simple -- and this simply delicious -- the secret is the baker's own flair. :)

Nana Sara's Butter Balls


FOR COOKIES:
1/2 lb. butter (I always use salted here)
2 egg yolks
1/2 cup sugar
2 1/4 cups flour

Combine butter and egg yolks and sugar. Beat well. Add flour.

Form into balls (you may need to keep your hands moist to prevent dough from sticking) and place on nonstick cookie sheet. Make a thumbprint on the top of each ball.

Pre-frosting cookies

Bake at 350º for approximately 15 minutes or slightly golden on bottoms. Cool for 5-10 minutes on sheet before moving to cooling rack. Freeze before frosting for best results.

FOR FROSTING:
1 stick butter (again, salted)
Confectioner's sugar (about 3 cups, but just use what you need to get the consistency you want)
Milk

Beat butter until smooth; add confectioner's sugar a small bit at a time until you get a thick frosting. Add a little milk to thin out. Add more confectioner's sugar to balance if you add to much milk.

Once you have a semi-thick frosting, separate and color as desired. Use spoon to frost frozen cookies (dump and swirl method).

ENJOY!!

Switchin' Kitchens

It's been quite a while since I posted a new recipe, but I promise, there's good reason.

Jay & I finally closed on our new condo!

We are thrilled to be homeowners again, but are currently in the throes of packing up our apartment and taking everything over to our new place.

The whole process -- which for very long and convoluted reasons -- started way back in April and, after fits, starts, and really awful performances by the seller's agent, it finally ended just last week. The place is small (really small), but it's beautiful. It's one unit in a 2-family home that was recently gutted and rehabbed into two condos.

I could list all the benefits of the place, from the party tub (yes, party tub... complete with color-changing lights) to its ideal location less than a mile from our current apartment. But let's focus on what counts: it has a fabulous kitchen!! We sealed the deal just in time to pick out the granite and the appliances ourselves. Keep your eye out for future posts testing the accuracy of my brand new oven...

Today, as we waited for the locks to be changed, the new washer/dryer to be delivered, and the carpet to be installed in the basement, we unpacked our kitchen items into the abundant cupboards. The final piece of the day -- the KitchenAid Mixer. It took its rightful place on the counter. So, it's official folks -- I have arrived!

The Baker Hits the Mill City

Recently I had the rare opportunity to join Jay at one of his many conferences. This time his meeting was in Minneapolis, MN, which is also conveniently the new home of one of my best friends, Jenny, and her family. So while Jay sat in sessions all day, I went to play with Jenny and her almost 3-year-old, Noah.

Jenny is always a great hostess, so she planned some really fun things for us to do. We spent one morning at the Mill City Museum, a tribute to the flour factories that used to be the city's main industry. I didn't know this before my trip, but Minneapolis used to the flour capital of the world -- perfect for the baker in me. It was cool to see how the mill operated, and I really loved the exhibits paying homage to Betty Crocker, Pillsbury and the like! Noah, on the other hand, could have spent all day with the trains and trucks. Boys...

Baking with Noah

In truth, Noah himself is a great baker. In fact, Jenny suggested that instead of bringing him a gift (I make it a practice never to go see a small kid without a trinket in hand) I bring with me something for us to bake together. What a great idea! I loaded up my suitcase with all you need for yummy Funfetti cupcakes (shout out to my Drachler buddies! Funfetti is a key to grad school survival), and Noah was a super helper. We had so much fun making them -- and eating them -- together.

In the midst of all the zaniness that has been our lives lately, it was so wonderful to spend time with close friends. Thank you Jenny, Jon & Noah for a fun weekend! Please come to Boston soon so we can host you.

Double-Edged Sword (Double Dark Dump Cake)

I've said it before and I'll say it again: this blogging thing is not easy. Thinking of things to say, finding recipes to share, and all the while trying to be mildly entertaining, these are not easy tasks.

The baking -- and the enjoying the fruits of my labor -- is equally tough. Sure most things are tasty (must be beginner's luck). In fact, they are pretty hard to resist these days. That, in and of itself, is particularly hard for me, a Weight Watcher's success story. For the 4+ years since I started my first stint, I've kept off more than 20 pounds. But with all these yummy concoctions, my well-trained defenses are weakening.

Double Not-So-Dark Dump Cake

So, when I feel like I'm teetering on the edge, I like to take a tried-and-true recipe and lighten it up a bit. My most successful attempt has been with one of my mom's classics, the Double Dark Dump Cake (so named because you just dump all the ingredients into a bowl). Made by the book, this cake is dark, rich, moist, and all around chocolate goodness. But, it also has plenty of potential as a somewhat lighter version of itself. Even with my substitutions, the cake was a crowd-pleaser at our Yom Kippur break fast.

Double Dark Dump Cake
(feel free to make the original or the lighter version -- they are both great!)

1 box devil's food cake (I used Pillsbury sugar-free mix)
1 package chocolate instant pudding (I used sugar-free fat-free chocolate, though sugar-free fat-free chocolate fudge is also a good choice)
1/2 cup oil (I subbed applesauce for half the oil. When subbing applesauce for fat, which is a great sub, never replace more than half the fat or it just gets sticky from the sugar in the applesauce)
1 cup sour cream (I used fat free, but you can also use fat free greek yogurt)
1/2 cup warm water
4 eggs
1 small package of chocolate chips

Combine all ingredients in a bowl and pour into a greased bundt pan. Bake at 350º for 40-60 mins, depending on your oven. Cool in pan until you can handle it; turn out and cool completely. Dust with powdered sugar immediately before serving.

More Holiday Deliciousness: Savory Bites

Welcome to my first blog post of the Jewish New Year! I hope all who celebrated had a happy and healthy start to the year, and had an easy and meaningful fast. For those who have been following, a quick report: the aforementioned homemade chicken soup and brisket were solid hits, the applesauce cake a little less rich than I remembered (apparently using Coffee Rich instead of milk not only makes it parve, it makes it better), and the time with family very lovely.

In addition to my usual sweet treats, I thought I'd share a few of the more savory highlights of the season this year.

Sweet Potato Pie

For Rosh Hashanah, I made my mother-in-law's sweet potato pie for the first time. It was super easy, tasted great, and even got a nod from Mom-in-law! I was surprised that the recipe didn't call for any particular spices (ie. cinnamon, etc.), but honestly, it didn't need it. As the recipe makes 2 pies, I am just waiting for the next opportunity to take pie #2 out of the freezer.

2 small graham cracker crusts
1 large can sweet potatoes (usually packed in syrup), drained and mashed (I also rinsed mine a bit to take off a bit of the extra sweetness)
1 cup sugar
1 stick margarine
1/2 cup milk
5 eggs
1 tsp vanilla
1 tsp lemon juice

Combine last 6 ingredients with mashed potatoes, mix and pour into shells. Bake at 350º for approximately 45 minutes or pie is set.

That's it!

Caramelized Onion Frittata (adapted from CookingLight.com)
We hosted a couple of good friends, and their adorable, well-behaved little boy, for break-the-fast after Yom Kippur. Not only did we have great conversation and the best bagels in Boston (thank you, Rosenfeld's!), I tried my hand at a frittata. I'd only done one before, but this one sounded so delicious and light and hearty, I thought it would be perfect for post-fast. It turned out to be as good as it sounded. In fact, I still have some in the fridge I can't wait to have tomorrow for lunch! The recipe called for a 10" pan, but I wanted something a little bigger, so I used a 12" and upped the ingredients roughly by half.

2 cups diced baking potato
6 tablespoons water
Mister of oil (or just light drizzle of oil)
1 1/2 lbs.  sliced onion (or a little less)
1/3 cup water
2 medium cloves garlic, minced
2-3 tablespoons chopped fresh herbs (we used a combination of rosemary and sage)
Salt & pepper to taste
1/4-1/2 cup grated parmesan cheese
4 tablespoons fat-free milk
8 large egg whites, lightly beaten
5 large eggs, lightly beaten

Place potato and 6 tablespoons water in a small microwave-safe bowl. Cover with plastic wrap, and vent. Microwave at high 4-6 minutes or until tender, stirring once. Set aside.

Heat a 12-inch nonstick skillet over medium-high heat. Coat pan with misted oil (tip: never use cooking spray on nonstick surfaces -- it gums up when heated and ruins the nonstick surface!). Add onion. Cover and cook 10 minutes or until lightly browned, stirring occasionally. Uncover, add garlic and cook 10 minutes,  or until golden brown, stirring frequently. While onion cooks, add 1/3-1/2 cup water, 1 tablespoon at a time, to prevent onion from sticking to pan. Stir in potato, herbs, salt, and pepper. Spoon into a medium bowl; cool slightly.

Combine parmesan, milk, egg whites, and eggs in a small bowl; stir with a whisk. Add egg mixture to potato mixture; stir well.

Preheat broiler.

Wipe pan with a paper towel; recoat pan with misted oil. Pour potato mixture into pan. Cook over medium heat 7-9 minutes or until bottom of frittata is browned and top is almost set.

Wrap handle of pan with foil. Sprinkle 1 more tablespoon cheese over frittata. Broil 5 minutes or until cheese melts and top is set. Cut into wedges.

You can find the original recipe here.

Applesauce Cake

This time of year is one of my favorites -- the Jewish High Holidays. Not only is it a great opportunity to take stock, make some changes, and get a fresh start (the latter of which I am sorely in need), it's a whole menu full of amazing food.

This year, Jay's parents will be with us here in Boston for Rosh Hashana, which means it's up to me to recreate the holiday staples. For Jay, that means his mom's sweet potato pie. For both of us, it also means homemade chicken soup (on the stove now -- keep your fingers crossed it comes out well!), brisket, and apples and honey, of course. For me, without a doubt, it's applesauce cake.

You know it's gonna be a good year when you get aluminum-wrapped loaves of love from home!

My mom's honey cake may be the longest-standing sweet component of Rosh Hashana meals, but maybe 10-15 years ago, her friend Gail shared a recipe for applesauce cake (thank you Gail!). It has since become my holiday favorite, hands down. No disrespect to the honey cake, but YUM! It's a perfect little quickbread with all the spices of fall. And it's so moist!

Every year, my mom bakes up these babies and sends them off to a few friends and family across the country for the holidays. Whenever I couldn't make it home, I knew I'd get my applesauce cake in the mail. 

This year, it was up to me to whip up my own cakes, and I cannot wait to dig in. The process is so easy and smells so good. What a great way to start off a sweet new year! L'shana Tova to all who are celebrating!!

Gail's Applesauce Cake

For batter:

1 cup applesauce

1 cup sugar

1/2 cup vegetable (canola) oil

2 eggs

3 tbsp milk (or non-dairy creamer if you need them to be parve)

2 cups flour

1/2 tsp baking powder

1 tsp baking soda

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp allspice

1/4 tsp salt

1/2 cup chopped pecans

For topping:

1/4 cup chopped pecans

1/4 cup brown sugar

1/2 tsp cinnamon

Preheat oven to 350º. Grease 2 medium loaf pans.

Combine applesauce, sugar, oil, eggs and milk. Beat to blend well.

In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt. Slowly blend into applesauce mixture. Stir in 1/2 cup pecans.

Turn batter into greased loaf pans (batter will be shallow in pans). Mix topping and sprinkle on top. 

Bake at 350º for 45-50 minutes.

Cool in pans, turn out and cut into slices.

Chocolate Chocolate Chip Cookies

Since I've started this blog, a stretch of more than 7 days when the KitchenAid sits lonely and unused has led to baking withdrawal. Not mine, mind you. Rather, my husband's.

Chocolate overload

A cookie fiend and chocoholic, Jay has been spoiled by my latest obsession with this blog. So when he turned to me a few nights ago and out-and-out asked for me to make him cookies, to finally break open the bag of chocolate chips in the fridge that had been mocking him, I couldn't say no. I was his dealer and he needed a hit -- bad.

Feeling guilty, I swung for the fences and sought out a quick chocolate chocolate chip cookie recipe. This time I went to my old standby, Food Network, for help. We were not disappointed. The cookies were an intense dose of chocolate, though they were a little crispy for my taste.

But, really, all that mattered was that Jay got his fix. I think I just officially became an enabler.

Chocolate Chocolate Chip Cookies
(adapted from Cathy Lowe's recipe on foodnetwork.com)

2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, beaten
1 tablespoon vanilla
1/2 cup unsweetened cocoa
2 cups chocolate chips, 2 Hershey's chocolate bars, chopped or M&M'S (I went with standard chocolate chips)
1 cup chopped walnuts (optional -- I left them out)

Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly.

For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.

(Recipe also has instructions for bars. Check it out here.)