Thanksgiving Day Baking

Thanksgiving Day Baking

This year for Thanksgiving, we spent it at Maumee Bay.  Maumee Bay is a family friendly resort on Lake Erie.  They have the main lodge which has a heated indoor pool, soft play area for kids, lots of places to sit and relax, lots of windows, fireplaces, and a restaurant. There is a campground there and cottages and a nature center and nature trails.  We have spent many weekends there with my parents.  This year, we decided to celebrate Thanksgiving at Maumee Bay and we stayed in a cottage.  My parents stayed in the main lodge.

I agreed to do all the baking for Thanksgiving Day.

So, Tuesday night of Thanksgiving week, after a long PTO meeting, at 8pm I started baking.

I made a chocolate chip pumpkin bread, regular pumpkin bread, a pumpkin pie, and got those started in the double oven.  While those were baking, I cut up the apples for the apple pie.  I prepared the apple pie, and a pecan pie.  While the apple pie and pecan pie were baking, I made the Make-Ahead Breakfast Casserole.  

Wednesday, I got off work a little early to start packing everything.  We got to Maumee Bay around 9pm.  Unloaded everything into the cottage.  The kids were so excited and started exploring right away.  My parents watched the kids while Trish and I went to Meijer to get some groceries for the week.

Thanksgiving Day - I started with the Breakfast Casserole.  My parents came over and joined us for breakfast.  After breakfast, my parents had some errands to run and I started baking.

I made the sweet potatoes first.  Then I made the mashed potatoes.  The kids loved the mashed potatoes.  Trish likes sweet potatoes.  Then I made the Broccoli Cheese Casserole.  Then I made some stuffing which I was missing half the ingredients for.  

The mashed potatoes and the sweet potatoes were a Betty Crocker recipe that just involved mashing the potatoes and adding a little butter and salt.  The Broccoli-Cheese Casserole from Cook's Illustrated was really good and I posted that in a separate blog entry.  The recipe I used for the stuffing didn't turn out very well.  I will need to try another stuffing recipe at some time.

We had pre-ordered some turkey from Honey Baked Ham.  I had everything ready around 3pm.  However, everyone had finished a light lunch, so I kept everything warm until around 4:30/5ish.

We had turkey.  We had mashed potatoes.  We had sweet potatoes.  We had broccoli cheese casserole.  We did have some stuffing even though that didn't turn out very well.  Then later on we had some pie.  

We had enough leftover turkey, sides, and desserts that lasted us for several more meals over the next several days.

Then, every morning, I made breakfast for everyone at the cottage including my parents.  I made turkey sausage, scrambled eggs, and homemade pancakes.

It was a great Thanksgiving.

Breakfast Casserole

Breakfast Casserole

Ingredients:

1 loaf Italian bread

1 pound breakfast sausage (I used turkey sausage)

1 small onion

12 ounces shredded extra-sharp cheddar cheese, about 3 cups

12 large eggs, slightly beaten

4 cups whole milk

1 1/2 teaspoons salt

1 teaspoon pepper

1 tablespoon hot sauce (optional)

Instructions:

1.  Pre-heat oven to 400 degrees.

2.  Cut bread into 1/2 inch thick pieces.

3.  Spread bread on two baking sheets and bake until golden - 15 to 20 minutes.  Flip the bread and rotate sheets halfway through.  Let cool for 15 minutes.

4.  Cook sausage and cut into smaller pieces.

5.  Add onion and cook until golden - about 5 minutes.

6.  Grease 13x9 baking dish.

7.  Pour half the bread in baking dish.

8.  Pour half the sausage-onion mix over the bread.

9.  Pour 1 cup cheddar over the bread-sausage mix.

10.  Pour in remaining bread.

11.  Pour in remaining sausage-onion mix.

12.  Pour in remaining 2 cups cheddar.

13.  Whisk eggs, milk, salt, pepper, and hot sauce together in large bowl.

14.  Pour evenly over casserole.

15.  Wrap casserole with plastic wrap.

16.  Place a second casserole dish on top of the plastic wrap.  Weight second casserole dish (I used some milk and juice cartons).

17.  Refrigerate for at least an hour and up to 24 hours.

18.  When ready to bake, heat oven to 350 degrees.

19.  Let casserole stand at room temperature while oven pre-heats.

20.  Remove weights, second casserole dish, and plastic wrap.

21.  Bake casserole until edges and center have puffed and top is golden brown - about 1 hour.

22.  Let cool for 10 minutes before serving.

23.  Enjoy.

Mark's Notes - 

I made this casserole late Tuesday night the week of Thanksgiving.  I finished it at midnight.  I served at Maumee Bay for breakfast Thursday morning.  So, it was in the refrigerator for 32 hours - a little over the recommended 24 hours.  It was delicious.  It was a huge hit Thanksgiving morning.

For this, I didn't have any whole milk.  I had 2% milk and some half and half.  So, I looked up a conversion.  3/4 cup 2% milk and 1/4 cup half and half is a substitute for whole milk.  So, I did 3 cups 2% milk and 1 cup half and half.  

I got this recipe from Cook's Illustrated's Holiday Baking.  It is their Make-Ahead Breakfast Casserole by Kris Widican.  

Widican, Kris. “Make-Ahead Breakfast Casserole”
Cook's Illustrated All-Time Best Holiday Baking.

Broccoli and Cheese Casserole

Broccoli and Cheese Casserole

Ingredients:

Topping - 

2 slices white sandwich bread (torn into quarters

1 tablespoon unsalted butter, melted

Filling - 

2 pounds broccoli

3 tablespoons unsalted butter

1 medium garlic clove, minced or pressed through a garlic press about 1 teaspoon (somewhat optional)

1/2 teaspoon dry mustard

pinch cayenne pepper

3 tablespoons unbleached all-purpose flour

1 1/2 cup whole milk

1 cup low-sodium chicken broth

8 ounces shredded Colby cheese (about 1 1/3 cup)

4 ounces shredded sharp cheddar cheese (about 1 1/3 cup)

Salt (optional)

Pepper (optional)

Instructions:

For Topping - 

1.  Process bread and butter in food processor until coarsely ground then set aside.

For Casserole - 

2.  Pre-heat oven to 400 degrees.

3.  Bring 4 quarts of water to boil in large pot.

4.  Add 1 tablespoon of salt to water (optional).

5.  Add broccoli to boiling water - cover and cook until broccoli is bright green 3-5 minutes.

6.  Drain the broccoli in a colander - set aside.

7.  In medium saucepan, melt butter.

8.  Stir in garlic, mustard, and cayenne with the melted butter.

9.  Cook butter mixture for about 30 seconds.

10.  Add the flour to the butter mixture - stir constantly for about 1 minute.

11.  The flour should turn golden after mixing for a minute.

12.  Slowly whisk in the broth and milk.

13.  Bring to a simmer and cook.

14.  Whisk often until large bubbles appear and is slightly thickened - about 5 minutes.

15.  Remove from heat.

16.  Whisk in the colby and cheddar.

17.  Season with salt and pepper (optional).

18.  Spread the broccoli in a 13x9 baking dish.

19.  Whisk cheese sauce again and pour over broccoli.

20.  Sprinkle with the bread-crumb topping.

21.  Bake until golden brown and bubbling around the edges - about 15 minutes.

22.  Cool for 5 minutes before serving.

23.  Enjoy.

Mark's Notes - 

The salt, pepper, and garlic in my opinion are completely optional. The cheese provides plenty of favor without the garlic, salt, and pepper.

I made this dish at Maumee Bay for Thanksgiving.  It was one of everyone's favorite sides.

For the  1 1/2 cup whole milk, I had 2% milk and some half and half.  I looked up a conversion.  It said for 1 cup whole milk to use 3/4 cup 2% milk and 1/4 cup half and half.  So, I made the conversion for 1 1/2 cups whole milk based on this conversion from cooking light website.

I got this recipe from Cook's Illustrated with my online subscription.

Upside Down Pineapple Cake

Ingredients:

Pineapple Topping Ingredients - 

1/4 cup butter

2/3 cup brown sugar

9 slices pineapple from 14 oz. can

9 maraschino cherries (optional)

Cake Ingredients - 

1 1/3 cups all purpose flour

1 cup granulated sugar

1/3 cup shortening

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1 egg

Instructions for Pineapple topping:

1.  Pre-heat oven to 350 degrees.

2.  Place butter in 9x9 baking dish.

3.  Melt butter in oven.

4.  Sprinkle brown sugar over butter.

5.  Arrange pineapple slices over brown sugar/butter.

6.  Place cherry in middle of pineapple slices (optional).

Instructions for cake batter:

1.  In medium bowl, beat the remaining ingredient - flour, sugar, shortening, baking powder, salt, milk, and egg - for 30 seconds on low.

2.  Beat on high for 3 minutes.  Scrape bowl as necessary.

3.  Pour cake batter over the pineapple mix in baking dish.

4.  Bake for 50 to 55 minutes or until a toothpick comes out clean.

Mark's Notes - 

This is first time I made a Pineapple Upside Down Cake.  Abby likes pineapples and so I have been trying to make various desserts with pineapples.  

This is a Betty Crocker recipe I found on my free Betty Crocker iphone app. 

It turned out well enough - Abby, Miriam, and Trish all liked it. Trish liked it although she thought it was a tad soggy and should have been a little more brown.  

Also, it appears that pineapple slices come in different sizes.  For a 9x9 baking dish, I should have used smaller pineapple slices.

If I were to do this again, I would prepare the cake batter first, then prepare the pineapple topping mix, then bake it.  I baked it for 50 minutes and it appeared to be done - next time I will try 55 minutes. Or I will find a new recipe and try again.  

Blueberry-Pineapple Buckle

Blueberry-Pineapple Buckle

Buckle Filling Ingredients:

1 1/4 cup all purpose flour

1/2 cup sugar

1/4 cup butter - softened

1/4 cup shortening

1/2 cup milk

1 1/2 teaspoons baking powder

1/2 teaspoon vanilla

1/4 teaspoon salt

1 egg

1 8oz. can crushed pineapple (save juice for pineapple sauce)

1 cup fresh blueberries

1 teaspoon grated lemon peel (optional)

Cinnamon Crumb Topping Ingredients:

1/2 cup sugar

1/3 cup all purpose flour

1/2 teaspoon ground cinnamon

1/4 cup butter - softened

Pineapple Sauce Ingredients (optional):

3 tablespoons packed brown sugar

1 teaspoon cornstarch

Juice reserved from can

1/4 teaspoon lemon juice

Instructions for Filling and Topping - 

1.  Pre-heat oven to 350 degrees.

2.  In large bowl, mix together all filling ingredients except pineapple and blueberries.

3.  Fold in pineapple and blueberries.

4.  Spread in ungreased 8 inch square pan.

5.  In small bowl, mix together all cinnamon crumb toppings except butter.

6.  Cut in butter (use a pastry blender or 2 table knives and cut ingredients in opposite directions)

7.  Cinnamon Crumb Topping ingredients should resemble fine crumbs.

8.  Sprinkle over Blueberry-Pineapple mixture in 8x8 pan.

9.  Bake 45-50 minutes or until golden brown.  Inserted toothpick should come out clean.

Instructions for Pineapple Sauce (optional) - 

1.  In 1 quart sauce pan, mix together the brown sugar and cornstarch.

2.  Pour reserved pineapple juice into a measuring cup.

3.  Add enough water to pineapple juice to measure 2/3 liquid.

4.  Stir into brown sugar mixture.

5.  Cook over medium heat, stirring constantly, until mixture boils.

6.  Boil and stir for 1 minute.

7.  Remove from heat.

8.  Stir in lemon juice.

9.  Serve over warm dessert.

Mark's Notes - 

I made this with some leftover pineapples from a fruit tray.  I did not have any extra pineapple juice.  I completely skipped the pineapple juice part and everyone loved it. 

Mark's Story - 

Abby recently discovered that she like pineapples.  She asked me to find pineapple desserts.  I found this in the Betty Crocker app on my iphone.  Abby absolutely loved this dessert - even without the added pineapple sauce.

Next month I will probably be adding a Pineapple Upside Down Cake to my blog.

Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread

Ingredients:

2 cups sugar

2 cups canned pumpkin (or 1 can pumpkin)

1/2 cup canola oil

1/2 cup fat-free vanilla pudding (or 1/2 cup buttermilk)

4 large egg whites

3 cups all purpose flour

2 teaspoons ground cinnamon

1 1/4 teaspoon salt

1 teaspoon baking soda

1 cup semisweet chocolate chips (or 3/4 cup dark chocolate chips)

Instructions:

1.  Preheat oven to 350 degrees.

2.  In large bowl, combine sugar, pumpkin, canola oil, fat-free vanilla pudding, and egg whites and stir well with whisk.

3.  In medium bowl, combine flour, cinnamon, salt, and baking soda.

4.  Add flour mixture to pumpkin mixture stirring until just moist.

5.  Stir in chocolate chips.

6.  Spoon batter into 2 loaf pans coated with cooking spray.  

7.  Bake at 350 degrees for 1 hour and 15 minutes until wooden pick comes out clean.

8.  Cool 10 minutes.

9.  Remove loaves from loaf pans and place on wire rack to cool completely.

10.  Enjoy.

Mark's Notes - 

The recipe calls for 2 cups canned pumpkin.  I just used 1 15oz. canned pumpkin as 2 cups would be 16oz. and I wasn't going to open another can for the 1 extra ounce.

The recipe calls for 1 cup semi-sweet chocolate chips.  I used 3/4 cups dark chocolate chips.  This turned out really well and the chocolate did not overpower the pumpkin flavor.  Feel free to try this recipe using 1 cup dark chocolate chips.

I don't always have 1/2 cup fat free vanilla pudding in my refrigerator.  I made this a second time and substituted 1/2 cup buttermilk for the 1/2 cup fat free vanilla pudding.  Either way, it's really good.

Mark's Story - 

I have made pumpkin bread before.  I have a different recipe posted on my blog for a really good pumpkin bread from Cook's Illustrated.  I never thought to add chocolate chips to pumpkin bread because I didn't think it would blend very well.  Trish found this recipe online and tagged me in Facebook.  I decided to try it.  Our kids love pumpkin.  They loved the chocolate chip pumpkin bread.  They also love regular pumpkin bread.  Like I said, the kids love pumpkin.  This was a really simple recipe to make.

This recipe is from Cooking Light December 2004.
http://www.myrecipes.com/recipe/chocolate-chip-pumpkin-bread

Blueberry Peach Cobbler

Blueberry Peach Cobbler (from Cooking Light)

Ingredients:

Peach Mixture - 

5 pounds peaches, peeled, pitted, and sliced

2 tablespoons fresh lemon juice

3/4 cup sugar

1/8 teaspoon salt

2 tablespoons flour

Blueberry Topping - 

1 1/2 cups flour (6.75 ounces)

1/4 teaspoon salt

1 teaspoon baking powder

1/4 cup sugar

1/2 cup butter - softened

2 large eggs

1 teaspoon vanilla extract

3/4 cup buttermilk

2 cups blueberries

2 tablespoons turbinado sugar

Instructions:

Peach Mixture - 

1.  Place peaches in a large bowl.

2.  Drizzle peaches with lemon juice.

3.  Add 3/4 cup sugar, 1/8 teaspoon salt, and 2 tablespoons flour and toss.

4.  Spray 13x9 glass or ceramic baking dish with cooking spray.

5.  Arrange peach mixture in 13x9 baking dish.

Blueberry Topping:

1.  Combine 1 1/2 cup flour with 1/4 teaspoon salt and 1 teaspoon baking powder.  

2.  Set flour mixture aside.

3.  In a medium bowl, combine 1/4 cup sugar and 1/2 cup softened butter and beat with a mixer at medium speed until light and fluffy - about 2 minutes.

4.  Add eggs - one at a time - beating well after each addition.

5.  Stir in vanilla.
6.  You now have the flour mixture and the sugar-butter-egg mixture.  For the next step, you will also need the buttermilk.  So, you will have the flour mixture, the buttermilk, and the sugar-butter-egg mixture.

7.  Add flour mixture and buttermilk alternately to sugar-butter-egg mixture.  Begin and end with flour mixture.  Beat until just combined.

8.  Stir in blueberries.

Putting it all together:

1.  Pre-heat oven to 375 degrees.

2.  Spread blueberry/flour topping over peach mixture.

3.  Sprinkle with turbinado sugar.

4.  Bake at 375 degrees for 1 hour or until topping is golden brown and filling is bubbly.

5.  Enjoy!

Mark's Story - 

I found this recipe in Cooking Light's Cakes, Pies, & Cobblers magazine.  I read through it and found a lot of recipes that I would love to try.  This one in particular caught my attention as I love peaches and blueberries.  It turned out really well.  It was a bit messy to make as I used a lot of bowls to peel and pit the peaches.  Once the peaches are peeled, pitted, and sliced, the rest of the recipe does not take that long.  You will need at least three different bowls for this recipe - 1. peach mixture.  2. flour mixture  3.  sugar/blueberry/egg mixture.  Trish really liked it.  I thought it was really good.  Abby showed some interest in trying it at some later point.

References

“Blueberry Peach Cobbler,”  Cooking Light - Cakes, Pies & Cobblers, (2014): p. 24.

Blueberry Grunt - Cook's Country

Cook's Country Blueberry Grunt

Ingredients for the filling:

8 cups fresh blueberries

1/2 cup sugar

1/2 teaspoon ground cinnamon

2 tablespoons water

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

1 teaspoon cornstarch

Ingredients for topping:

Dry Ingredients for topping - 

2 1/4 cup flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons sugar

Wet Ingredients for topping:

3/4 cup buttermilk

6 tablespoons butter - melted and cooled

1 teaspoon vanilla extract

Ingredients for last step:

10 tablespoons sugar

1/2 teaspoon ground cinnamon

Instructions for the filling:

1.  In a Dutch Oven, mix together 4 cups blueberries, sugar, cinnamon, water, and lemon zest.

2.  Cook on medium heat for 10-12 minutes or until mixture is thick and jamlike.

3.  In a small bowl, mix together 1 tablespoon lemon juice and 1 teaspoon cornstarch.

4.  Stir cornstarch/lemon mixture in with the blueberries.

5.  Add remaining blueberries and cook for 1 more minute.

6.  Remove pot from heat and cover.

Instructions for the topping:

1.  In a large bowl, whisk flour, baking powder, baking soda, salt, and sugar. 

2.  In a measuring cup, combine buttermilk, butter, and vanilla

3.  Pour buttermilk mixture into the dry ingredients.

4.  Slowly stir together until dough forms.

Instructions for putting it all together:

1.  Using either 2 spoons or an ice cream scoop, spoon golf ball sized dumplings on top of blueberry mixture.  There should be about 14 dumplings.

2.  Take a clean kitchen towel and cover the Dutch Oven and blueberry mixture.  Then put the lid on.  Make sure towel cannot catch fire - wrap ends of towel around top of lid if necessary.

3.  Simmer gently on low heat for 16-22 minutes.  Dumplings should double in size and a toothpick inserted in the dumplings should come out clean.

4.  Mix the 10 tablespoons sugar and 1/2 teaspoon ground cinnamon.

5.  Remove lid and sprinkle dumplings with sugar/cinnamon mix.

6.  Serve immediately.

7.  Enjoy!!

Mark's Notes:

I came across this in Cook's Country, and I had never heard of a Blueberry Grunt.  I like blueberries and this recipe looked like something I would enjoy.  I made it.  It turned out really really good.  

The only mistake that I made was for cooking the dumplings for 16-22 minutes, I cooked it on high heat rather than low heat. The original recipe instructions said to "gently simmer".  I had no idea what that means.  The blueberries at the bottom of the Dutch Oven got every so slightly burned.  I later watched the video of them making this recipe on the Cook's Country website and they said the last part should be done on low heat.  

Trish and I liked this recipe so much that I will definitely be making it again.

So, why is it called a Grunt?  There are several different explanations from the people at America's Test Kitchen - it is the sound people made while eating it, the sound they made when they were done eating - it was so good they grunted, or it is the sound the dumplings made while cooking.

Black Forest Parfaits

Black Forest Parfaits

Ingredients:

2 cups frozen pitted sweet cherries (I recommend cutting them into halves and possibly even quarters)

1/2 teaspoon cornstarch

16 chocolate wafer cookies (or 16 normal vanilla wafers)

2 cups vanilla fat-free frozen yogurt

Instructions:

1.  Remove pits from cherries

2.  Cut up cherries into halves or quarters (optional)

3.  Combine cherries and cornstarch in microwave-safe bowl.

4.  Microwave cherry mixture on high for 3 minutes or until hot.

5.  Mash cherries with a fork or potato masher until desired consistency.

6.  With 4 glasses, crumble 2 wafers into each glass.

7.  Spoon 2 tablespoons cherry mixture into each glass.

8.  Add 1/2 cup yogurt to each glass.

9.  Divide remaining cherry mixture between the 4 glasses.

10.  Top off each glass with 2 more crumbled wafer cookies.

11.  Enjoy!

Mark's Notes:

The original recipe called for 14 chocolate wafers such as Nabisco Famous Chocolate Wafers.  I changed this to regular Vanilla Wafers.  Then I also increased the number of 14 wafers to 16 wafers.  With 16 wafers, each glass gets 4 wafer cookies.  With 14 wafers, crumble 7 wafer cookies and divide that between 4 glasses - it could be done, it's just easier to use 16 cookies.

Of course using regular vanilla wafer cookies rather than chocolate wafer cookies it isn't much of a Black Forest Parfait and more of a White Birch Forest Parfait.

Mark's Story - 

I found this recipe in Cooking Light  - Cakes, Pies, and Cobblers.  It doesn't take much time or effort to make these.  I loved it.  Trish loved it.  Abby and Miriam didn't like it too much - it's a healthy dessert, kids!!!

Abby's White Chocolate Chip Muffins

Abby's White Chocolate Chip Muffins

Ingredients:

2 1/2 cups all purpose flour

1 cup packed brown sugar

1/3 cup baking cocoa (Abby used Hershey's Dark Chocolate Cocoa)

2 teaspoons baking soda

1/2 teaspoon salt

2 eggs

1 1/3 cups buttermilk

1/3 cup butter, melted

1 1/2 teaspoons vanilla extract

1 1/2 cups white chocolate chips

Instructions - this will make 18 cupcakes:

1.  In a large bowl, combine flour, sugar, cocoa, baking soda, and salt.

2.  In another bowl, combine eggs, buttermilk, butter, vanilla extract.

3.  Dump wet ingredients into large bowl with dry ingredients.

4.  Stir until just moistened.
5.  Fold in white chocolate chips
6.  Pre-heat oven to 400 degrees
7.  Grease  muffin pan(s) (or line with paper muffin baking cups).
Note - our muffin pans hold 12 muffins and so we used two pans.
8.  Bake muffins for 14-18 minutes or until a toothpick inserted near center comes out clean.
9.  Cool for 5 minutes before removing from muffin pan and setting on wire rack.
10.  Enjoy.  

Abby's Story:
This is what Abby decided to make for her 4H baking project.  She wanted to make muffins using white chocolate chips.  So, Trish found this recipe online.  Abby did everything herself.  She got all the bowls down.  Found all the ingredients in the kitchen.  Measured everything out herself.  Mixed it all together.  Scooped the muffin mix into the muffin pans and baked them.  These turned out incredibly well.  Way to go Abby!!

Here is the link to the website that Trish used:
http://www.tasteofhome.com/recipes/white-chocolate-chip-muffins/print

Miriam's Banana Muffins

Miriam's Banana Muffins

Ingredients:

1/2 cup to 3/4 cup milk

1 cup mashed bananas (about 2 medium bananas)

1/4 cup vegetable oil

1 large egg

2 cups all purpose flour

1/2 cup packed brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

Instructions:

1.  Pour milk, oil, egg, and bananas in large bowl and beat with wire whisk.

2.  Pour in flour, sugar, baking powder, and salt - all at once - into the milk-banana mixture. 

3.  Stir until flour is just moistened.

4.  Heat oven to 400 degrees.

5.  Grease bottom of 12 medium muffin cups (or line with paper baking cups).

6.  Divide batter evenly among muffin cups.

7.  Bake 20-25 minutes or until golden brown.

8.  If baked in greased pan, let stand about 5 minutes in pan, then remove muffins from pan to wire rack.  If using baking cups, remove immediately.

9.  Enjoy.

Mark's Notes:

The original recipe in the Betty Crocker cookbook said to use only 1/3 cup milk.  Trish and I thought those came out a little too dry.  So, I suggested increasing that to 1/2 to maybe even 3/4 cup milk.  The Betty Crocker recipe Banana Muffin was modified from a Blueberry Muffin recipe, and the original Blueberry Muffin recipe said to use 3/4 cup milk.  For the Banana Muffin, it said to reduce to 1/3 cup milk and mix in the bananas.  The bananas didn't fully compensate for the reduced milk.

Mark's Story:
Miriam had to pick out a baking project for her 4H project.  She wanted to do muffins and so we told her the different types of muffins she could make.  She choose the Banana Muffins from the Betty Crocker cookbook.  

I set out all the ingredients.  I set out all the measuring cups.  I told her which measuring cup to use with each ingredient.  She measured everything and dumped in the bowl and mixed everything together.  She greased the muffin pan herself.  I put the Olive Oil in a little bowl and told her to grease her fingers from that and to then grease the muffin pan.  She scooped the muffin batter into the muffin pan.  She even put the muffins in the oven herself.  The muffins were delicious.  A little dry on the exterior but the inside was yummy.  I think adding a little more milk than the 1/3 cup would help this.

Frittata

Breakfast - Frittata with Dark Chocolate Chip Pancakes

Based on Better Homes and Gardens New Cookbook 15th edition

Ingredients:

8 eggs - lightly beaten

1 tablespoon snipped fresh basil or 1 teaspoon dried basil

1/4 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

1 1/2 cups chopped vegetables - squash, broccoli, tomatoes, and/or sweet peppers

1/3 cup thinly sliced green onions

1/2 cup cooked meat  - ham, chicken, turkey, pork sausage, Italian sausage - needs to be cooked and chopped.

1/2 cup shredded cheese - cheddar, Monterey Jack or Swiss.

Instructions:

1.  In a medium bowl, combine eggs, basil, salt, and 1/4 teaspoon black pepper.

2.  Set the egg mix aside.

3.  Heat oil in large oven safe skillet.

4.  Add vegetables and onions to skillet.

5.  Cook vegetables uncovered and over medium heat stirring occasionally - about 5 minutes or until vegetables are crisp tender.

6.  Stir in meat.

7.  Pour egg mixture over vegetable mixture in skillet.

8.  Cook over medium heat.

9.  As mixture sets, run a spatula around edge of skillet and lifting egg mixture so uncooked egg mixture flows underneath.

10.  Continue cooking and lifting edges until egg mixture is almost set - surface will be a little moist.

11.  Sprinkle with cheese.

12.  Preheat oven to 400 degrees.

13.  Bake for 5 minutes or until top is set.

14.  Enjoy.

Mark's Notes - 

I did not use black pepper.

I did not use any onions.

I did use broccoli and squash for my vegetables  - pre-cut packages from Meijer.

I used turkey meat and I actually use a Mexican cheese.

It turned out really well.

Mark's Story - 

I was just looking through the breakfast recipes in the Better Homes and Gardens Cookbook.  I saw this.  It looked good.  I though Trish would like it as well.  It turned out so well.  I used my Pampered Chef oven safe skillet for this.  I will definitely be making this one again.

Cinnamon Roll Biscuits - from The Next Great Baker on TLC

Cinnamon Roll Biscuits

Ingredients for Biscuits:

3 cups plain flour

1 1/2 tablespoon baking powder

1 teaspoon salt

6 tablespoons cold unsalted butter

1 1/4 cup buttermilk

3 tablespoons melted butter

1/2 cup sugar

1 1/2 teaspoon cinnamon

Ingredients for Vanilla Glaze:

1 1/3 cup powdered sugar

3 tablespoons melted butter

2 teaspoons corn syrup

2 tablespoons milk

Instructions:

1.  Pre-heat oven to 425 degrees

2.  Whisk flour, baking powder, and salt together

3.  Using a grater, shave cold butter into dry ingredients

4.  Use pastry blender to cut butter into the flour

5.  Add buttermilk (use as much is needed to get dough to form into a ball - I had to use all of it)

6.  Stir with a fork until dough forms into a ball - do not over mix

7.  Place on well floured surface (original recipe recommends a silicon mat)

8.  Gently roll into a 10x15 inch rectangle

9.  Brush surface with melted butter

10.  Mix sugar and cinnamon together

11.  Sprinkle sugar-cinnamon mix over melted butter

12.  Roll the dough up length-wise (like a jelly roll) - seal edges where it comes together

13.  Dough will be fragile - make sure dough is well floured underneath.

14.  Using a sharp serrated knife (or dental floss), cut into 1 1/2 inche slices

15.  Grease a 10 inch round pan (I used a 13x9 casserole dish)

16.  Place rolls on greased pan

17.  Bake for 25 minutes or until golden brown

18.  Cool for five minutes

19.  Turn out onto a plate - top side up

20.  Combine all ingredients for vanilla glaze - add as much milk as necessary for desired consistency.

21.  Drizzle glaze over warm rolls

22.  Enjoy

Mark's Notes:

1.  A fairly significant mistake is that I inadvertently used 1 1/2 teaspoon of baking powder rather than the 1 1/2 tablespoon of baking powder.  I only used 1/3 of the baking powder I needed.  That would affect the rise and consistency.  This just gives me an excuse to make another batch at some point.

2.  I didn't use a grater for the butter.  I cut it up really fine with a knife.

3.  Someday I will own a pastry blender.  For now, I have always used a fork to blend it in.  A pastry blender would be easier.

4.  When adding the buttermilk, the original recipe says to use as much as necessary to form into a ball.  I had to use all of it.

5.  It should make 10 biscuits.  I somehow ended up with 12.
6.  The above picture does not have the glaze on it yet.

Mark's Story:

Well, this is a continuation of the story from the Cinnamon Roll recipe.  After I made the Cinnamon Rolls, we were watching The Next Great Baker on TLC.  One team had a recipe for Cinnamon Roll Biscuits.  This is quick bread recipe - no yeast - no kneading - no waiting for dough to rise.  So, I decided to try this recipe as well.  I imagine the two different glazes that are drizzled at the end can be switched.  This biscuit recipe has a more ingredients for the glaze. 

Here is the link to the original recipe from The Next Great Baker on TLC:

http://www.tlc.com/tv-shows/next-great-baker/recipes/cinnamon-roll-biscuits-recipe.htm

Cinnamon Swirl Rolls

Ingredients for bread dough:

½ cup milk

4 tablespoons unsalted butter
½ cup warm water

1 package dry active yeast (2 ¼ teaspoons)

1/3 cup sugar

2 large eggs

1 ½  teaspoons salt

3 ½ to 3 ¾ flour (unbleached all-purpose flour)

Ingredients for cinnamon roll filling:

1/3 cup sugar

2 tablespoons ground cinnamon

1 tablespoon milk (I ended up using 2 tablespoons)

Ingredients for Cinnamon Roll Icing:

1 ¼ cup confectioner’s sugar

2 tablespoons milk

½ teaspoon vanilla extract

Instructions for Enriched Bread Dough:

1.  Heat milk and butter in small saucepan over medium heat until butter melts.

2.  Set aside and let cool to lukewarm (about 110 degrees)

3.  Pour warm water into bowl
Warm water = 100 to 110 degrees.
4.  Sprinkle yeast over warm water.  Let sit for 10 minutes.
5.  After 10 minutes, beat sugar and eggs together with the yeast water.
6.  Add salt, milk-butter mixture, and 2 cups flour.

7.  Mix at medium speed until thoroughly blended  - 1 minute.

8.  Using a wooden spoon, mix in 1 ¼ cups flour.

9.  Knead by hand until dough is smooth and elastic – 12 to 15 minutes.  Add additional flour as necessary.

10.  Transfer dough to lightly oiled container.

11.  Cover top of container with plastic wrap and let rise until double in size  - 2 to 2 ½ hours.

(Ideal rising temperature is 75-85 degrees)

12.  After rise, punch down center of dough once.

(at this point, the dough can be refrigerated – covered – overnight up to 18 hours)

13.  Without folding or misshaping the dough, place dough onto unfloured work surface.

14.  Let it rest for 10 minutes.

15.  You have now completed the Enriched Bread Dough. 

Instructions for making the Cinnamon Rolls:

1.  Mix sugar and cinnamon in small bowl.

2.  Roll dough with rolling pin into an evenly shaped 12 x 16 rectangle.

(If you have problems with rolling pins like I do, very lightly flour the rolling pin)

3.  Brush dough liberally with milk (recipe calls for 1 tablespoon – I actually used 2 tablespoons).

4.  Sprinkle an even layer of cinnamon-sugar mix – leave a ½ inch border along one of the long sides.

5.  Beginning with the long side of the rectangle – roll the dough - use both hands to pinch dough with fingertips as you go.  Seal edges firmly.  Do not seal ends.

6.  Using a sharp knife and cutting board, cut the roll into 8 equal parts - cut in half; then cut in half again; and then cut in half again. 

7.  Lightly grease a 13x9 baking pan.

8.  Place rolls in greased 13x9 baking pan.

9.  Cover loosely with plastic and allow to rise until double in size – about one hour.  Rolls will touch.

10.  When rolls are almost fully risen, heat oven to 350 degrees.  Place baking pan with rolls on center rack of oven.

11.  Bake until golden brown and thermometer inserted in center roll registers 185 to 190 degrees – about 25 to 30 minutes.

Instructions for the icing:

1.  Whisk sugar, milk, and vanilla in small bowl until smooth.

2.  Drizzle icing over the rolls – a spoon works best.

3.  Serve.

4.  Enjoy.

Mark’s Notes:

After completing step number 12 for the Enriched Bread Dough – the dough can be refrigerated overnight – covered – up to 18 hours.  That’s what the original recipe says.

If you would like you can add raisins and/or nuts with the cinnamon-sugar mix.  I never use the optional raisins or nuts though.

I was able to successfully use a rolling pin to flatten the dough out to a 12x16 rectangle.  Normally I don’t’ have much success with rolling pins and need to ask Trish for help.  This time Trish told me to lightly flour the rolling pin and so I lightly floured the rolling pin – which is why it probably went so well.

The first time I made these, I had to bake my rolls a little closer to 35 minutes to get them golden brown.  Subsequent attempts to bake these only required 25 minutes to get the rolls golden brown.

When the rolls are inverted and cooling, wait the 20-30 minutes to let them cool  - it will be easier to turn them back over once cooled as opposed to trying it straight out of the oven. 

I baked these late at night.  So, the next morning, I made the icing and added the icing at that point.  The icing is an unbaked milk mixture and I didn't want that sitting out all night.  The icing is really easy to do.  So, the next morning, I microwaved a roll for 15 seconds, added some icing, and it was delicious.

Mark’s Original Story:

We were at the Hilton in Columbus, Ohio for the Origins gaming convention.   Abby came with us.   One morning, Abby and I went to breakfast (Trish was already running her board games).  They had cinnamon rolls.  Abby tried one.  She loved it.  About a week later, Abby was talking about the cinnamon rolls she had and how much she liked them.  Then she asked me if I could make cinnamon rolls.  I found a Cook’s Illustrated recipe.

The Cook’s Illustrated recipe was actually two different recipes.  One recipe was how to make Cinnamon Swirl Bread and the other recipe was how to make Cinnamon Swirl Rolls.  The Cinnamon Swirl Rolls used the recipe for the dough in the Cinnamon Swirl Bread.  So, I was bouncing around between two recipes.  Here I have combined it all into one recipe.

The Cook’s Illustrated Cinnamon Swirl Rolls were a huge success.  Everyone loved them.  I am making another batch right before we go camping.

Update to Mark's Original Story 07.29.17
For her 4H project, Abby wanted to make these.  So, she followed all the instructions from my blog.  She made a number of notes and simplified it even more and so I have updated my blog with her simpler instructions.

She made a practice batch, and we put this in our oven - we have a double oven and we used the smaller top oven.  She baked them at 350 degrees for 25 minutes and the rolls were slightly overdone.  Not burned but just a little too brown.  So, for her final batch, we used the normal oven and set a timer for 19 minutes.  We had to put them in for another 5 minutes and that was perfect.

Here is a picture of Abby's Cinnamon Rolls - the second batch.  I took this picture before she add the frosting.

Extra - 
Here is a recipe for Cinnamon Roll Biscuits - this is a quick bread recipe.  It is from The Next Great Baker on TLC.  We love the Next Great Baker.  I have not tried this recipe; however, it looks very similar to this one with the big difference is you aren't waiting for the dough to rise.  Enjoy!!

http://www.tlc.com/tv-shows/next-great-baker/recipes/cinnamon-roll-biscuits-recipe.htm

Rubik's Cube and Mark's Baking Adventures

When I was a kid, the Rubik's Cube had just come out.  It mesmerized and fascinated millions of people.  I had seen various commercials for it on TV.  The commercials showed people who were suppose to be doing something else twisting the cube around trying to solve it (such as a baseball player in the dugout trying to solve it rather than play baseball).  I saw these commercials, I saw them trying to solve it, I thought it would be easy to solve.  I thought once you solved one or maybe two sides, then everything else would fall into place and be really easy to solve from there.  My dad took me to the store and we bought a Rubik's Cube.  I solved one side.  Then I solved two sides.  Then I had no clue as to how to solve the rest of it.  I bought a book on how to solve it.  It was a very confusing book.  

Then I got the book The Simple Solution to the Rubik's Cube by James G. Nourse.  James G. Nourse at the time was a chemical engineer at Stanford University.  I saw that he suggested solving the cube in layers - the top layer, the middle layer, and then the bottom layer.  I knew how to solve the top layer as that was solving one side of the puzzle.  Then I was able to solve the middle layer using some the techniques I had learned myself to solve two sides.  So, once I had the top layer and middle layer solved, I had no clue again as to how to solve the bottom layer.  In The Simple Solution to the Rubik's Cube, solving the bottom layer was explained in chapters 4 and 5 of the book.  Chapter 4 explains how to solve the bottom corners.  Then chapter 5 explains how to solve the bottom layer edges.  I worked my way through his solutions.  It was very simple to understand.  Very easy to follow.  Explained very well.  The solution was also easy to remember.  I solved the cube in the 6th grade.  It took me a little over a year to solve from when I first got it. 

I went on to solve Rubik's Revenge (4x4x4) and The Professor's Cube (5x5x5).  I still think these are fun to solve and make patterns with. 

One of the most important lessons I learned though from this is the importance of keeping explanations simple.  No matter how complicated or daunting the task, explanations and solutions should be kept simple.  The Rubik's Cube has 43 quintillion different combinations.   The number of combinations for cooking is infinite.  I approach my blog and the recipes I post here in such a way so that the individual steps are simple and easy to follow - like The Simple Solution to the Rubik's Cube.

It is June 2014.  The Rubik's Cube is celebrating its 40th birthday.  There is a special exhibit at the Liberty Science Center in NJ right across from NYC.  I don't know if I will get a chance to see it or not, it would be nice though. 

So, I'd thought I'd share this story since this Rubik's Cube and this particular solution made such an impression on me.

The following solution for the Rubik's Cube works, and it is also still quite simple, and it appears easy to learn and remember.  I will always love The Simple Solution to the Rubik's Cube method though.  If you get a chance, check it out from a library.

These solutions are from the official Rubik's Cube website:

http://rubiks.com/uploads/general_content/Rubiks_cube_3x3_solution-en.pdf

Here is their solution to the Rubik's Revenge:

http://rubiks.com/solving-guide/4x4

(then click on download solving guide - skip the video)

Enjoy!!

Carrot Soup

Mark's Very Messy Carrot Soup - based on Cook's Illustrated Great Carrot-Ginger Soup - serves 6

(and a bonus recipe at the end for croutons)

Ingredients:

2 tablespoons unsalted butter

2 onions - chopped fine

1/4 cup crystallized ginger

1 tablespoon grated fresh ginger

2 garlic cloves - peeled and smashed

salt and pepper

1 teaspoon sugar

2 pounds carrots - peeled and sliced - 1/4 inch thick

4 cups water

1 1/2 cups carrot juice

(a. this will be added  in two 3/4 cup batches  b. I used Bolthouse Farms Carrot Juice)

2 sprigs fresh thyme

1/2 teaspoon baking soda

1 tablespoon cider vinegar

Chopped chives

Sour cream

Croutons

See Mark's Notes - there quite a few of these ingredients that I consider 'optional'. 

Instructions:

1.  Peel and chop carrots - place in separate bowl

2.  chop onions - place in bowl

3.  smash garlic cloves - place in bowl

4.  Melt butter in large saucepan over medium heat

5.  Add onions, crystallized ginger, fresh ginger, garlic, 2 teaspoons salt, and sugar.

6.  Cook and stir frequently for 5-7 minutes until onions are softened

7.  Increase heat to high

8.  Add carrots, water, and only 3/4 cup carrot juice, thyme sprigs, and baking soda.

9.  Bring to a simmer.

10.  Reduce heat to medium-low and simmer, covered, until carrots are tender, 20-25 minutes.

11.  Discard thyme sprigs

12.  In batches, process soup in blender for 1-2 minutes.  (Warning - this can be very messy)

13.  Return soup to clean pot.

14.  Stir in vinegar and remaining 3/4 cup carrot juice

15.  Return to simmer over medium heat and season with salt and pepper to taste.

16.  Serve with sprinkle of chives, dollop of sour cream, and/or croutons.

17.  Enjoy.

18.  Can be refrigerated up to 4 days.

Mark's Notes -

I saw this recipe in my newest Cook's Illustrated magazine.  It looked really good.  I thought I'd try it.  I bought the carrots and the onion.  I skipped the garlic.  I don't know how to mince or smash garlic.  That's on my still-to-learn list for cooking.  Anyway, Abby (10) helped me peel and chop the carrots.  I chopped the onion.  I once read that the best way to not make your eyes water while chopping onions is to wear safety goggles.  Haven't tried that yet.  Just suffered through my eyes watering.  For the crystallized ginger and the chopped fresh ginger, again, I have never worked with either.  I just used a little bit of ground ginger.  So, I made more of a Carrot-Onion-With-A-Little-Bit-Of-Ginger-Soup.

I also didn't have any fresh thyme sprigs around so I didn't use that.  I also didn't have any chopped chives.  So, my ingredient list turned out to be:

Ingredients:

2 tablespoons unsalted butter

2 onions - chopped fine

 1 1/2 teaspoon ground ginger

salt and pepper

1 teaspoon sugar

2 pounds carrots - peeled and sliced - 1/4 inch thick

4 cups water

1 1/2 cups carrot juice (this will be added  in two 3/4 cup batches)

1/2 teaspoon baking soda

1 tablespoon cider vinegar

Sour cream

A little bit simpler.  Perhaps not as ginger flavored as the original recipe turns out. 

For the carrot juice, I used Bolthouse Farms Carrot juice.

Getting the soup from the pot into the blender was incredibly messy.  At first I tried pouring it directly from the pot into the blender.  That was a mistake.  Then I tried using a spoon.  Way too slow.  Tried pouring it from the pot into a large measuring cup.  Still very messy.  Then I found a ladle and used that.  That worked.  But then I put too much in the blender and was overflowing for some of the batches.  So, use a ladle and don't put too much in the blender during step 12.

Trish thought this was really good.  I liked it.  Abby and Miriam both tried it and they of course did not like it.  This soup would go really great with a grilled cheese sandwich and would be a great Saturday afternoon lunch in the Fall/Winter.

Now that you've read this far, I'll add a quick recipe from Cook's Illustrated for croutons:

Ingredients:

3 tablespoons unsalted butter

1 tablespoon olive oil

3 large slices hearty white sandwich bread cut into 1/2 inch cubes

salt

Instructions:

1.  Heat butter and oil in 12-inch skillet over medium heat

2.  When foaming subsides, add bread cubes

3.  Stir frequently

4.  Cook until bread is golden brown - about 10 minutes.

5.  Transfer croutons to paper-towel lined plate and season with salt.

6.  Add to soup.

7.  Enjoy!!!

This is based on Cook's Illustrated Great Carrot Ginger Soup by Sarah Mullins.

Here is a link to a video that will be available for the next few months (it is June 27, 2014).

http://www.cooksillustrated.com/recipes/7865-carrot-ginger-soup

Cook's Illustrated Strawberry Mousse

Cook's Illustrated Strawberry Mousse

Ingredients:

2 pounds strawberries, hulled (6  1/2 cups)

1/2 cup sugar

pinch salt

4 ounces cream cheese, cut into 8 pieces, softened

1/2 cup heavy cream

Part I - The Garnish

1.  Cut enough strawberries into 1/4 inch slices to measure 1 cup.  Refrigerate until ready to garnish.

Part II - Preparing the Strawberries

2.  Pulse remaining strawberries in two batches in food processor.  6-10 pulses.

3.  Do not clean food processor - yet.

4.  Transfer strawberries into bowl and toss with 1/4 cup sugar and salt and cover bowl. 

5.  Let bowl of strawberries stand for 45 minutes stirring occasionally.

Part III - Juice-Gelatin Mixture

6.  Strain processed strawberries through fine-mesh strainer into bowl.  You should have about 2/3 cup juice.

7.  Measure out 3 tablespoons juice into small bowl and sprinkle with gelatin.  Let sit for five minutes.

8.  Place remaining juice in saucepan and cook over medium-high heat until reduced to 3 tablespoons - about 10 minutes.

9.  Remove pan from heat.

10.  Add softened gelatin mixture and stir until gelatin has dissolved.

11.  Add cream cheese and whisk until smooth.

12.  Transfer mixture to large bowl.

Part IV - Strawberry Puree

13.  While juice is reducing, return strawberries to now empty processor and process until smooth - 15 to 20 seconds.

14.  Strain puree through fine mesh strainer into medium bowl, pressing on solids to remove seeds and pulp.  There should be about 1 2/3 cups strawberry puree.

15.  Discard solids in strainer.

16.  Add strawberry puree to juice-gelatin.  Whisk until incorporated.

Part V - Making the whipped cream

17.  Using mixer, whip cream on medium-low speed until foamy about 1 minute.

18.  Increase speed to high and whip until soft peaks form  - 1 to 3 minutes.

19.  Gradually add 1/4 cup sugar and whip until stiff peaks form, 1 to 2 minutes.

Part VI

20.  Whisk whipped cream into strawberry mixture until no white streaks remain.

21.  Portion into dessert dishes and chill for at least 4 hours or up to 48 hours.

22.  If chilled longer than 6 hours, let mousse sit for 15 minutes before serving.

23.  Garnish with strawberries with reserved diced strawberries.

Part VII

24.  Enjoy.

Mark's Story:

I saw this recipe in the most recent Cook's Illustrated magazine.  It looked good.  I thought I would try it.  First mistake that I made was that I confused the 2 pounds of strawberries and the 6 1/2 cups of strawberries and I bought 7 pounds of strawberries at the store.  I didn't use them all.  I realized my mistake when I started going through the first few steps.

Then in step 4, I added 1/2 cup sugar rather than just 1/4 cup sugar.  I don't think it altered the recipe that much.

End result -

Trish loved it.  I thought it was okay.  I thought it was a very 'heavy' dessert with all the cream cheese and whipped cream.   Although I don't eat a lot of cream cheese to begin with.  Trish does like cream cheese.  I would seriously think about cutting the cream cheese to 1/3 cup or 1/4 cup.  It was also a lot of work and I went through a lot of bowls making this.  I almost don't think it was worth the effort; but since Trish loved it, I'll probably make it again at some point and I will remember to take a picture of it.  If I am going to go through that many bowls and make that much of a mess though in the kitchen, I'll make the Cook's Illustrated Berry Fool dessert. 

This recipe is based on Cook's Illustrated Strawberry Mousse by Sara Mullins.