Laughing all the way to the oven

I made these cookies for our Ward Primary Scripture Camp.

They were a huge success. Apparently, everyone loves a cookie with snicker in the name.

It was a favorite of my Dad. One of the few things he made in the kitchen, although he made a lot of things in the shop.

This is the recipe I used at the bakery. And a tasty one it is! Even if it doesn't have chocolate, which I think is a very important key to anything truly delicious.

So, for all you cinnamon sugar lovers out there . . .

Snickerdoodles:

Ingredients:

5 cups All-purpose flour
2 teaspoons Cream of tartar (that magical ingredient kept in pantries everywhere for the sole purpose of making snickerdoodles, I think)
1 1/2 teaspoon Baking soda
1teaspoon Salt

1pound (2 cups) butter
2 3/4 cups granulated sugar

2 teaspoons vanilla
4 eggs

1. Whisk dry ingredients together

2. Cream butter and sugar (remember my 5 minute rule. Cream until very smooth and fluffy)

3. Add vanilla and eggs and mix at low speed until well blended. It might look curdled, but that is normal, not a sign of anything icky or weird.

4. Stir in dry ingredients until just blended.

At this point, I suggest refrigerating the dough for an hour or so which will make the shaping part less sticky.

5. Mix together 1 cup sugar and 2 tablespoons (or to taste) cinnamon.

6. Roll a heaping tablespoon of dough into a ball and roll in cinnamon sugar.

Bake at 350 F for about 12 minutes or until edges turn golden brown.

This recipe makes quite a few cookies. I am not sure exactly how many as Milo did in fact eat the corner of the paper on which I had noted the yield.

Sorry. I think it made about 5 dozen.

Happy eating! sol (snicker out loud)







- Posted using BlogPress from my iPad

Location:Hull, MA

Spice up those hot summer days!

I normally make these cookies in the fall and winter, for they are quite fallish.

But, why? It's hot out there, anyway. Why not spice things up?

These are the ultimate molasses spice cookie, complete with the ultimate 'spice'. I have never had anyone guess the secret spice without being told.

If your friends can, they are geniuses worthy of your friendship.

Molasses Spice Cookies

Ingredients:

2 ¼ cups all-purpose flour
1 tsp. baking soda
1 tsp. cinnamon
1 ½ tsp. ginger
¼ tsp. cloves
¼ tsp. allspice
¼ tsp. pepper (yes, this is good old black pepper!, the secret spice)
¼ tsp. salt

1 ½ sticks (12 tablespoons) butter, very soft
1/3 cup brown sugar (packed)
1/3 cup granulated sugar

1 large egg yolk, room temp
1 teaspoon vanilla
½ cup molasses

1. Stir dry (first 8) ingredients together in bowl, and set aside.

2. Cream butter and sugars until light and fluffy. You know the drill. 5 minutes is NOT too long. Cream away now, before adding dry ingredients.

3. Add egg, vanilla, and molasses, and beat until combined. It is quite likely to look curdled, which is not a problem, just be sure it is well combined.

4. Stir in flour mixture at low speed until completely combined.

5. At this point I like to refrigerate the dough for 30 minutes before shaping, or freeze the shaped dough, and bake from frozen. This creates a cookie that holds it's form. If you like flat cookies, you don't need to worry about this step.

6. Roll cookies in granulated sugar before placing on parchment covered cookie sheet. I also like to sprinkle a course sugar such as turbinado on top if I have it around. It is not necessary, of course. Just extra crunchy sugar.

7. Bake at 375 F for 10-12 minutes, or until golden and set, but not brown.

Now, eat cookies everyone!


- Posted using BlogPress from my iPad

Location:Hull, MA

Picnic Food

These raspberry bars, based on the people's choice lemon bars by Hillary, key bakery recipe contributor and bread baker, adapted by Rhonda, key early morning baker and recipe contributor, are DELICIOUS.

Try them! Whether you are going on a picnic or not.

Someday, I will tell you about the People's Choice lemon bars. Someday, when I can find the recipe. Hmmm.

Ingredients:
2 cubes (1/2 pound) butter, softened
1 cup granulated sugar
2 cups all purpose flour
1 cup rolled oats

12 ounces cream cheese, softened
3/4 cup sweetened, condensed milk

2/3 cup raspberry jam, heated to pourable consistency

1. Cream butter and sugar in stand mixer, with paddle attachment at medium speed until combined.

2. Add flour and oats and blend at low speed until a rough dough has formed. Similar to a cookie dough.

3. Pat 2/3 of mixture into a 9 x 13 pan, save remaining mixture for topping.

4. Beat cream cheese with sweetened, condensed milk until smooth, spread gently over crust. This requires finesse as it is a crumbly crust. An offset icing spatula works well. I'm sure you all have one of those. If not, a butter knife. A rubber spatula is too clumpy, I don't recommend it. Just in case you were interested in my opinion.

5. Pour melted jam over cream cheese mixture. I melt in the microwave, because I am unafraid of micro waves. If you are opposed to microwaves, melt it on the stovetop. If you are opposed to stovetops, stop reading this recipe, as you are not qualified to cook.

6. Crumble remaining crust mixture over jam

7. Bake at 350 F for 30-45 minutes, or until golden brown.

I am aware that is quite a long time variance. I'm afraid I cannot help you with that, as I don't remember why I wrote the recipe that way. Sorry!

Cool, cut, and go on a picnic!

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The strangest salad you will ever love!

I am a self described lover of interesting food. No one would describe me as a meat and potatoes girl.

This is a salad I absolutely love, but many people find too odd to try.

Try it! I promise you won't be disappointed. Unless you dislike strange food combinations.

Ingredients:

1/2 small seedless watermelon, cut into 1/2 inch cubes.
2 pints grape tomatoes, cut in half.
1/4 large red onion, sliced thin.
1/4 cup fresh mint leaves, chopped.
1/2 cup flat leaf parsley leaves, chopped.
3 tablespoons extra virgin olive oil.
Salt and pepper to taste.

Directions:

Combine all ingredients in a large bowl, and toss to combine well.

Throw this together for your next cook out. Really!

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Brunchtime!

Sometimes, I post recipes simply because someone asks for a recipe they enjoyed, and this is the most convenient format for sharing.

This is one of those times.

Sorry if you have no interest in Overnight Blueberries and Cream French toast.

Feel free to ignore this delicious recipe if you are so inclined.

Ingredients:

1 loaf eggy bread such as challah or brioche. 16 to 20 ounces, preferably not pre-sliced. Cut into one inch cubes
**You can substitute another type of bread, such as French or Italian, but brioche is what I used.

12 ounces cream cheese, cut into 1 inch cubes

3 cups fresh blueberries, divided

12 eggs, beaten

2 cups milk

1 teaspoon vanilla

1/3 cup maple syrup

1 cup white sugar

2 tablespoons cornstarch

1 cup water

1 tablespoon butter

1. Place half of cubed bread in the bottom of a 9 x 13 pan. Sprinkle with 1 1/2 cups blueberries and all of cream cheese.

2. Top with remaining bread cubes.

3. Whisk eggs with milk, vanilla and maple syrup.

4. Pour egg mixture over bread in pan and press to be sure all bread is submerged.

5. Cover tightly with foil and refrigerate overnight.

6. Remove from refrigerator 30 minutes before baking.

7. Bake at 350 F for 30 minutes covered.

8. Remove foil and continue baking 25 to 30 minutes, until golden brown.

9. While French toast is baking, whisk sugar, cornstarch and water together in a medium saucepan.

10. Bring to a boil, and cook, stirring constantly, 3 to 4 minutes.

11. Add remaining 1 1/2 cups blueberries, reduce temperature, and simmer for 10 minutes. Berries will burst.

12. Stir in the butter and pour over the French toast.

Serves 12.

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Snap, crackle, pop . . .

. . . drool, smile, chomp.

Your favorite marshmallow crispy rice treat.

Only better.

And slightly more time consuming.

Ingredients:
1/2 cup (1 stick) butter
1/2 vanilla bean
1 10.5 oz. bag mini marshmallows
1/4 teaspoon salt
5 cups crispy rice cereal (sometimes referred to as Rice Krispies)

1. Melt the butter in a large pan over medium low heat.

2. As the butter is melting, cut open the vanilla bean and scrape the seeds into the pan. Yes, you can substitute vanilla extract, but if you do, add it after the marshmallows are melted, but before you add the cereal.

3. Once the butter has melted, you are going to wait for it to brown. This is one of the things, along with the vanilla bean and salt, that makes this recipe extra special. It will bubble and hiss, but not boil, for about 4 to 5 minutes before it starts to brown. You need to watch carefully because it is a very short trip from brown to burnt.

4. Add the marshmallows and salt as soon as the butter starts to brown. Stir over low heat until marshmallows are completely melted and seeds are evenly distributed.

5. Stir in cereal until well combined.

6. Pat into prepared pan.

7. Let sit for about half an hour, if you have very good self control, then cut and enjoy!



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. . . it isn't an Oreo

But, it's an even more delicious alternative!

And you could certainly make it say O R E O if you were so inclined.


Sometimes, flour girls like to try new recipes.

Actually, flour girls like to try 
new recipes all the time.

This is how it happens.

I look through a number of my cookbooks.  I have several.  Dozen.  Several dozen cookbooks.  I find it difficult to pass up a pretty cookbook with lots of pictures.

Anyway, it usually happens that I find a delicious sounding recipe, look up a dozen similar recipes on line.  And make a version based on available ingredients and time.

This is the Oreo knock off I tried this weekend.

Ingredients:

Cookie:
1 cup butter, melted and slightly cooled
3/4 cup (150 grams)
granulated sugar
1 cup semi sweet chocolate chips, melted and slightly cooled
1 egg
1 1/2 cup (210 grams) all purpose flour

3/4 cup (90 grams) Dutch processed cocoa powder
1 teaspoon salt
1/2 teaspoon baking soda

Cream Filling:
1/2 cup butter, softened
1 2/3 cups (230 grams) powdered sugar
1 teaspoon vanilla extract
1 tablespoon milk
1/8 teaspoon salt

This is a nice dark chocolate cookie.  It is intended to be crunchy, and under cooking will not make it chewy.  Just in case you are tempted:)

Another warning.  This is definitely a regular Oreo amount of filling.  If you are a double stuff person, or have a taste tester, or are a taste tester, make double filling!

Because of the melted butter, you can mix the cookie dough by hand, which means you don't have to wash the mixing bowl before making the filling.  Hooray!

Whisk the butter and sugar together until well combined.

Whisk in the vanilla and melted chocolate.

Whisk in the egg.  Be sure everything is well combined.

Whisk the flour, cocoa powder, salt and baking soda together in a separate bowl.

FYI:  many bakers are passionate about Dutch cocoa powder.  It is very dark and rich.  But, if you have Hershey's, use it!  It works fine in my opinion.

Mix dry ingredients into wet.  It will be quite stiff.  Use a wooden spoon or spatula.  Switch to your hands if you want to.

Put mixture on parchment or waxed paper, and roll into a 10 inch long log.

Refrigerate for a couple hours, or freeze for 15 minutes and call it good because you are in a hurry;)

You may want to reshape since it tends to flatten.

Heat oven to 325 F.

Slice into 1/4 inch rounds and bake on parchment luned cookie sheet for about 12 to 15 minutes, or until the cookie us firm.

While cookies cool, mix the filling.

Wonderfully easy.

Put all the ingredients in mixing bowl and mix until smooth.  Be sure your butter is soft.  It will be quite thick.  Like cream filling should be!

Put a tablespoon of filling on the bottom of a cookie.  Put another cookie on top.  Bottoms in, of course.


I got about 14 cookies.

Yum!






- Posted using BlogPress from my iPhone

Location:Hull, Mass.

Thinking Green

I'm sitting in the tire store thinking about what to serve for St. Patrick's Day.

I do all my best thinking in the tire store.

Just kidding, that's not true. Or, it might be true, but I have no proof that it's true.

I'm thinking Shepherd's Pie. Because I don't really like Corned Beef and Cabbage, and google assures me that Shepherd's Pie is more authentic.

Google is good that way. Always validating my decisions. Have I mentioned I like google?

And, I can make up for missing Pi day. Which is one of Kami's favorite holidays. She would be disappointed by our lack of observance.

Shepherd's Pie with beef, of course. I think recipes calling for lamb are a bit wrong. Do you really thing a shepherd would eat lamb? I wouldn't if I were a shepherd. Or, if I were me.

I found a recipe online. I googled it.

I will also make Irish Soda Bread. The really delicious, inauthentic kind we made at the bakery.

Here's the recipe if you want to have delicious, inauthentic soda bread like me.

It makes two 8 or 9 inch loaves.

Ingredients:

4 cups all purpose flour
1 cup granulated sugar
1 teaspoon baking soda
2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
2 cups sour cream
1 cup raisins

This is a simple recipe that can be mixed in one bowl! Hooray! No crazy instructions.

Just stir together all the dry ingredients, except the raisins, in your mixer. Add the wet ingredients and stir just until combined. Stir in the raisins. No intense beating required. Or allowed.

Happy St. Patrick's Day!

Bake in two 8 or 9 inch loaf pans sprayed with cooking spray.

Bake at 325 F for about an hour. It should test clean with a toothpick.

- Posted using BlogPress from my iPad

Location:Hull, Mass.

If life gives you lemons, make cake!

I made lemon poundcake yesterday. Lots and lots of lemon pound cake.

And, several pints of lemon curd.

To round off a perfect day, I whipped a gallon of cream.

No, I was not treating bakery withdrawal, I was helping prepare for Stake Relief Society Conference.

I originally planned to bake 3 or 4 cakes a day.

Then, I started, and made a HUGE mess, and decided I might as well just keep on baking. For several hours.

And, although I won't mind if I never see lemon poundcake again, I realize you might not feel that way.

So, bake your heart out. But you might want to stop at one. Or two. Or, you might want to make 10, like me!

Ingredients:

Cake,
1 cup butter, room temperature
3 cups granulated sugar
6 eggs, room temperature
Lemon zest from 1 lemon
5 tablespoons lemon juice (I supplemented with bottled juice)
1 teaspoon lemon extract (optional)
3 cups all purpose flour
1/4 teaspoon salt (1/2 teaspoon if you use unsalted butter)
1/2 teaspoon baking soda
1 1/3 cup sour cream, room temperature

Lemon curd,
1 cup sugar
3 eggs
Zest of 3 lemons
1 cup lemon juice
1/2 cup butter, melted

1 cup whipping cream

Cake:

Remember all those pesky details in the chocolate cake recipe? They still apply! Have all ingredients at room temperature. Beat the heck out of your butter and sugar, but when you get to the flour, don't over mix!

Okay, here we go.

1. Beat 1 cup butter and 3 cups sugar in stand mixer until light and fluffy at medium speed. About 5 whole minutes!

2. Add room temp eggs, 1 at a time. Beat well after each addition.

3. Add lemon zest, juice and extract and beat until well combined. Remember this is your last chance to beat the mixture at medium speed, so make sure the mixture is smooth. It might look a little curdled because of the lemon, but just mix well.

4. Whisk flour, salt, and baking soda. Add half to butter mixture at stir speed.

5. Add 1/2 sour cream and continue to stir.

6. Repeat using remaining ingredients. Stir just until combined.

7. Stir with a spatula to make sure everything is combined.

Bake in a greased and floured bundt pan at 350 F.

It will take about 60 to 75 minutes. It should test clean with a toothpick.

Let sit five minutes and then turn out onto a wire rack to cool.

Lemon Curd:

This is a magical microwave lemon curd. It works well for this purpose, but doesn't have the same smooth consistency as a more traditional curd.

1. Whisk 1 cup sugar and 3 eggs in a microwave safe bowl.

2. Whisk in lemon juice, zest and melted butter.

3. Cook in microwave, stirring after each minute, until it coats the back of a spoon. Mine took about 5 minutes. After the first 2 minutes, I did 90 seconds at a time. Because I'm impatient. It worked fine.

4. Cool completely in refrigerator.

5. Whip cream until stiff peaks form. I flavored with 1/4 cup powdered sugar and 1 teaspoon vanilla, but that is optional.

6. Fold 1 cup of lemon curd into whipped cream. (you will have additional curd)

Serve sliced cake with a spoonful of lemon cream.

Yum!



- Posted using BlogPress from my iPad

Location:Hull, Mass.

What to have for dinner . . .

. . . when you forgot you were having guests, you need to bake 5 loaves of artisan bread and 10 lemon pound cakes, and you have 3 pounds of organic chicken thighs in the freezer.

Butter chicken!

How can you not want something named that?

I admit to being a very casual cook. That is the only advantage of cooking to a baker like me. You don't have to do all that weighing and measuring.

As in most instances where I forget I am entertaining, I did not have everything I needed for anything. Have you seen those McCormick spice commercials? They speak to me.

Unlike the Cambell's Beef Stew commercials, which also speak to me, but only to say Yuck!

I am a dedicated substituter. Even with Indian food, which is relatively new to my culinary skills.

So, it might not be super cool to call it butter chicken because I made some emergency substitutions, but I did use butter, and chicken, so I'm sticking with it

I will even tell you what I used as substitutions so you can see your options and be a cooking cheater like me.

This is what I did:

1. Dice 1 onion, and cook it with 1 tablespoon minced garlic in 2 tablespoons melted butter over medium low heat until golden brown. This will take about 15 minutes.

2. Melt 1/2 cup butter in a large pot (you will need a lid later) with about 1/4 cup tomato paste from the squirty tube (substituted for 1 can tomato sauce) 1 cup cream, 1 can evaporated (not sweetened condensed) milk (substituted for additional cream), 1 teaspoon curry powder (substituted for garam masala, see step 3), 1 teaspoon salt, and 1/4 teaspoon cayenne pepper.

Bring to a simmer, turn heat to medium low and cover. Cook for about 30 minutes, stirring occasionally. Mixture will thicken slightly.

3. Once you get your sauce started, cut the boneless, skinless thighs (substituted for chicken breast) into bite sized pieces. Tossed them in a tablespoon of vegetable oil and three tablespoons of my tandoori masala 'like' mix of spices. I am going out on a very small limb here to say that you can go ahead and use curry powder if you don't have or want to mix tandoori masala.

Who knew all those Indian spice mixes that cost a fortune in the store are just a combination of all the expensive bottles of spice in my cupboard that I can never use completely? Google did, that's who! Valuable information from google once again.

4. Put the chicken on a baking sheet and bake at 375 F for 15 to 20 minutes or until baked through.

5. Drain fat, and add chicken to sauce with onion mixture for last 10 minutes of cooking time.

6. Start cooking basmati rice (or any other kind you have) about the time you put the chicken in the oven and everything will be done at the same time. More or less.

Serve this to your forgotten guests. Do not tell them they were forgotten. This is a very important step.

I can feel safe posting this because my forgotten guests were missionaries who cannot read blogs. Even mine.

They LOVED this. And, even though they are missionaries and not that picky, I wanted to share with you because I loved it too.

And I am very picky!

Easy plus yummy equals a lucky save.

The end.

- Posted using BlogPress from my iPad

Location:Hull, Mass.

Young Love

This is the cookie recipe dreams are made of.  Happily ever after cookies.  Really!

Although, I suppose, to use Really! might be a few million years premature since 'ever after' is a very long time.

But!  But, but, but . . . it has been working really well since about 1981 when I discovered it.  And 20 cookie years is a very long time in people years.  Okay, 20 years is just a very long time.  If you don't believe me ask my children.  Only half of which have achieved that momentous age.

--interesting aside.  I am typing on my iPad right now, which is challenging for my clumsy hands.  I regularly hit the 'n' key instead of the space bar which results in interesting words like ifnyou.  I am sometimes tempted to leave it, and become a country girl.  Just thoughtnI'd share that with you.  Thatnlast one really happened.  By accident!

Anyway, back in the early 80's when I was a young high school girl, I used to browse my Mom's magazines on Sunday afternoons, or whenever I didn't have a date, which was always.  Good Housekeeping, Ladies Home Journal, Woman's Day, things like that.  Next to the diet tips, they would have delicious recipes.  I don't know why, but they still do.  Anyway, I made the cookies, I loved the cookies.  I met my husband, I loved my husband, who loved the cookies, and loved me.  We served the cookies at our wedding.  And, we are living happily ever after with the cookies.  Which were my number one seller at the bakery.  The end.

Make the cookies, and you, too will love the cookies.

And, just ignore uniformed persons who ask if you ran out of brown sugar.  They do not deserve an answer or a cookie.

Enjoy!

Ingredients for Shortbread Chocolate Chip Cookies:

2 cups butter (I use the kind with salt), very soft
2 cups powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon salt (unless you use unsalted butter, then use 1 teaspoon)
4 1/4 cups all purpose flour
2 cups semi sweet chocolate chips

Shortbread Chocolate Chip Cookies:

Beat the butter until light and creamy with the powdered sugar.  You cannot beat it too long, so if you have a Kitchenaid or other stand mixer, just walk away for 5 minutes and let it go.

Add the remaining vanilla, salt, and flour and continue to beat until completely combined and smooth. Another 3 to 4 minutes, or as long as necessary.  If it still falls apart, it needs more mixing.  There is nothing fragile in this recipe, so don't worry about over beating it.  It will not have good texture if you stop too soon.

In case you are still wondering . . . BEAT IT REALLY, REALLY WELL.  Sorry, I just feel very strongly about this.

--note:  this dough is stiffer than regular cookie dough, so don't be alarmed.

Once it is a soft, smooth beautiful dough, stir in the chocolate chips. In case you are wondering, I used mini chips this time. but, it's not necessary.

Place a large heaping tablespoon per cookie on cookie sheets (12 to a sheet).  Now the crazy part.  Gently smash with a fork, as though you were making peanut butter cookies.  Strange, I know.  But that's hownwe do it round these parts.

Bake for 14 minutes at 350 F.  You want the bottom to be light golden, but no color on the top.

They should taste like sweet buttery goodness in your mouth.  Soft, but not chewy.  Definitely not crunchy or crispy!  Just delicious.

I must admit, I envy you if you are eating this cookie for the first time.

Sweets for the Sweet

Wasn't that phrase a source of contention in one of the Little House books?  That Laura was always so jealous of Mary

For some reason, I'm having a Little House on the Prairie memory fest.  I don't really know why, unless it's because I am cold ALL THE TIME this winter, and there's a lot of coldness in those books.

Remember when Laura is teaching school and gets driven in the sleigh and uses baked potatoes to keep her feet warm?  That's how I feel, even though I live in a heated house, and drive a heated car.  I would not be a good pioneer, I tell you.

But, back to the point.  Sweets for the sweet.  Didn't Mary get a Valentine from the old grizzled trapper, and Laura ...  Just kidding.

I have a Valentines gift idea for you.  Triple chocolate cake.  I was asked if I could help with a small budget wedding this weekend, and volunteered to bake, fill, and frost (but not decorate, so please don't worry) a wedding cake.

I scrounged up the old recipes (which wasn't that easy when you factor in computer problems, and small houses that make storage units necessary even when you sell 3/4 of your stuff before you move).

The good news is I was triumphant and had a pretty good time dabbling in large quantities of batter, and butter, after a year off.  Can you believe it's been a year since I sold the bakery?

I am going to give you a warning before I trust you with the recipe.  Scratch cakes are finicky.  Even I, who am a serious 'let's hurry up and I can do that in half the time you can' type of girl, have to slow down and do things by the rules if I want a delicious cake with a small, moist crumb.  Did you like the length of that sentence?

Actually, I am going to give you two warnings.  It really does make a difference when you weigh ingredients.  I carefully measured everything to make a user friendly recipe.  But, sometimes we measure things differently, so if this is not THE MOST DELICIOUS chocolate cake you have ever eaten.  That might be why.

The Ingredients:

Chocolate cake:
1 3/4 cups all-purpose flour (.23 kg)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup cocoa powder (.09 kg)
1 1/2 cubes or 12 tablespoons butter (softened)
2 cups granulated sugar (.37 kg)
2 eggs (room temperature)
1 1/3 cups very hot water
1 teaspoon vanilla

Chocolate Buttercream frosting:
1 1/2 cubes or 12 tablespoons butter (softened)
1/2 cups semi sweet chocolate chips, melted
1 tablespoon corn syrup
1 tablespoon vanilla extract
3 cups powdered sugar
1/3 cups cocoa powder
1/4 cup heavy or whipping cream

Chocolate Ganache:
1 cube or 8 tablespoons butter
1 1/2 cups semi sweet chocolate chips

Prepare 2 8 inch round cake pans by spraying with cooking spray and covering bottom only with parchment paper cut to size.  Or you could grease and flour like a normal home baker.

The Most Delicious Chocolate Cake Ever:

Heat oven to 350 F

Beat 12 tablespoons softened butter with the granulated sugar in a mixer with a paddle until very light in color. 
--don't skimp on this step.  Really have soft butter, and really beat it for a long time.  Let's call it 5-7 minutes at medium speed.  Periodically scrape down bowl to be sure all butter is incorporated with the sugar.

While the butter and sugar are in the mixer, whisk together the flour, baking soda, and salt in a large bowl.  Set aside.

Add the eggs to the mixer and continue beating at medium speed for an additional 3-5 minutes.
--Really use room temp. eggs.  Cold eggs could cause your butter to start to harden again, causing a dense (uncakelike) batter.  Again, scrape down frequently and be sure the mixture is completely smooth before you stop mixing.  This is your last chance to turn the speed up and beat the heck out of this cake.

Add 1 tablespoon vanilla extract to the very hot water
--The very hot (not boiling) water is going to keep your batter smooth, so don't be afraid to use very hot tap water.

You are now going to alternate adding the flour mixture and the water mixture to your mixture, starting with the flour mixture.  Keep the mixer going on low speed until all ingredients are added.  Then scrape down the sides of the bowl and mix at medium low until smooth.  You do not want to over mix at this stage, but check carefully to be sure there are no ingredients stuck to the bottom of the bowl.

Divide evenly into your pans, and bake about 20 25 minutes on the center rack of the oven, or until no crumbs stick to a toothpick inserted into the center of the cake.

Let the baked cakes sit for 5-10 minutes before turning out onto a cooling rack.

If you want the frosting to go on more easily, you can freeze the cake after it is completely cooled.

Chocolate Buttercream:

Melt the 1/2 cup chocolate chips in the microwave in a small glass bowl.  Heat for 30 seconds, stir, and repeat until completely melted.

Cream the 12 tablespoons softened until very light in color, scraping down bowl as needed.
--go ahead and do another 5 minutes

While the butter is mixing whisk together the powdered sugar and cocoa powder.  Set aside.

Add the melted chocolate, corn syrup, and 1tablespoon vanilla to the butter and continue mixing until well blended.
--the corn syrup is actually quite important to the texture of the frosting, so use it even if you are morally opposed.  There are many much more dangerous ingredients in this cake

Add the powdered sugar mixture in thirds and mix until incorporated.

Add the cream and beat at medium speed for 1 minute, and then turn it up and beat the heck out of it!  Let's call it 3 minutes at medium high.

Add more cream if the consistency seems stiff.

Fill and frost cake layers.

Chocolate Ganache:

Melt remaining butter and chocolate chips together in microwave.  Heat for 1 minute, stir, and repeat until done.

Let cool for about 10 minutes, and then pour directly over middle of cake
--it will spread to the edges and drip down the sides.
--if you think it looks like too much Ganache, don't use it all.  It can be refrigerated and remelted later for brownies, ice cream, etc.

If you don't have a Valentine already, you will after you give them this little gem.

Enjoy!

Tuscan Sausage Bean Soup: Yum!

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Location:Nantasket Rd,Hull,United States

I was asked to make soup for a lunch get together today.  I COULD NOT figure out what to make. Then I remembered that I used to own a bakery cafe that specialized in homemade soup.  Soups made from my own personal recipes for the most part.  Right!  I can do this.

I settled on the bakeries signature soup.  One I have made for years, and beloved by all except my children during their anti-vegetable periods.

Tuscan Sausage and Bean Soup

Sausage to make it super yummy.  Lots of veggies to make you feel good about yourself.

Ingredient list:

1.5 lbs sweet Italian or hot Italian sausage (bulk or raw links)
1 large or 2 small yellow onions, diced
1 tablespoon minced garlic (2 or 3 cloves)
2 tablespoons Italian seasoning
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon black pepper
4 cups chicken broth
2 14 1/2 oz. cans diced tomatoes
3 14 oz. cans canellinni beans, drained but not rinsed
2 medium summer squash (zucchini or yellow) diced
10 oz. fresh or frozen spinach, chopped
grated or shredded Parmesan cheese, optional

1.  Brown 1.5 lbs sausage in your favorite soup pot, bulk Italian if possible.  If not, remove the casings from raw link sausage.  This is icky, but not difficult.  Just hold the sausage in your left hand, cut the casing from top to bottom with a sharp knife, and peel it off.  I assume you reverse the sausage and the knife if you are left handed. The sausage can be either sweet Italian or hot Italian depending on your preference.  I use sweet Italian sausage but add a bit of crushed red pepper flake.

2. Use paper towels to absorb excess fat.  I line a strainer with paper towels and let it sit while I chop the onion.

3. Return the sausage to the pot and add 1 large, or 2 small diced onions, 1 tablespoon cheater minced garlic, or 2 cloves you mince yourself.  I always use the cheater garlic, because that's the kind of gal I am. Also add 2 tablespoons Italian seasoning, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon crushed red pepper flakes (only if using sweet Italian sausage). Cook until the onion is soft.

--At this point you can transfer it to a crockpot if you are so inclined.  Otherwise . . .

4.  Add 4 cups chicken broth, 2 - 14 1/2 oz. cans diced tomatoes (undrained), and 3 - 14 oz. cans canellinni (white kidney) beans, drained (don't bother rinsing or even draining super well, the starch from the liquid is a good thickener) and bring to a simmer.

--Here comes the healthy part . . .

5.  Add 4 cups (about 2) diced summer squash (zucchini, yellow, or a combination).  These can be from the freezer if you are a gardener.  Or have frozen zucchini for some other reason.  I am not a gardener.  Mostly because I am lazy, but I can now blame it on the fact that my yard is in the ocean.  My harvest would consist of oysters and clams which I would have to fight the seagulls for.  I'll have Milo chase them while I work.  I do not, however, suggest adding oysters or clams to your Tuscan sausage bean soup.  Let this simmer for 10 to 15 minutes.

--More healthy garden type stuff . . 

6.  Stir in 10 oz. chopped spinach.  This can be fresh or frozen.  If frozen, drain well and squeeze out all excess water.  Let simmer 5 more minutes and . . .

SOUP'S ON!!!

Sprinkle Parmesan cheese over individual servings if you desire more salty goodness.

Enjoy!