Great Blogger Cookie Swap 2012!

Hooray! It’s that time again. After having a fantastic experience participating last year I eagerly awaited information on this year’s Great Blogger Cookie Swap.

Although I have literally had cookies on the brain for the past three months and have anxiously awaited the time for when it is socially acceptable to begin holiday baking, I struggled with what I wanted to make for this. I am certain I agonized more over my cookie recipe options than I did my wedding dress.

Anyhoo, I ended up settling on Lemon Coconut Snowballs because 1. I couldn’t get the recipe out of my head after I saw it and 2. They are the closest thing I’ll see to real snowballs in San Francisco any time soon.

Lemon Coconut Snowballs – Powdering in Progress!

Lemon Coconut Snowballs

From MyRecipes.com

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 1/2 tablespoons grated lemon rind
• 1/2 teaspoon salt
• 1 cup sweetened flaked coconut, lightly toasted
• 1 1/2 cups powdered sugar

Preparation:

1. Beat butter at medium speed with an electric mixer until creamy; gradually add 1/2 cup powdered sugar and extracts, beating well. Add flour, lemon rind, and salt, beating until combined. Stir in coconut. Cover and chill dough 30 minutes.
2. Shape dough into generous 1″ balls; place 1″ apart on parchment paper-lined baking sheets. Bake at 350° for 15 to 20 minutes or until golden on bottom, but pale on top. Transfer cookies to wire racks to cool 5 minutes.
3. Place 1 1/2 cups powdered sugar in a bowl, and roll warm cookies in powdered sugar, coating well. Cool cookies completely on wire racks. Roll cooled cookies in powdered sugar again, coating well.

The Send Off

After finishing work on these pretty labor-intensive cookies, I packaged them up to mail to my matches! I once again typed the cookie recipes up on my vintage typewriter. I’d like to report that I had fewer botched drafts than last year, but no dice.

Step 1: Seal in plastic bags for freshness

Step 2: Type recipe cards and package up all purdy

Step 3: Pad with bubble wrap, seal in a shipping box and send!

My matches who received my cookies were:

• Inside BruCrew Life: http://www.insidebrucrewlife.com
• Rhubarb and Honey: http://rhubarbandhoney.com/
• The Girly Girl Cooks: http://thegirlygirlcooks.blogspot.com/

What Did I Receive?

Of course a cookie swap isn’t only one-sided. I received some fun cookies which were:

• Sour Cream Horns from http://cassiecramer.wordpress.com/
• Brown Sugar Brown Butter Chocolate Chip Cookie with Peanut Brittle (I think I burned a cookie worth of calories just saying this!) from http://noshon.it/
• Monster Cookies from http://www.stephsbitebybite.com/

Happy Holidays!

Our First Christmas Tree

Believe it or not 2012 was the first year that Mike and I had our own Christmas tree. This wasn’t due to lack of interest, cost or logistics. It was due to Collina. Our sweet-faced kitty’s devilish ways would surely result in her grabbing a branch with her teeth and pulling the entire thing over or worse yet, chomping through the light string and getting electrocuted. So I put the possibility of housing our own piney, sparkling, natural tradition out of my mind and just set my sights on enjoying the tree at my parents’ home.

As of early November, Collina became a Wisconsin resident bunking with Mike’s parents and their two other cats. I can’t thank them enough for taking her and know she’ll be happy and well cared for. Although I miss her greatly, I’m making sure to do all the things we couldn’t when she was around.

We passed handful of tree farms on our trip back from Santa Barbara last weekend, and fully intended to stop, until an idea came to me. Mike’s parents had bought us a beautiful little redwood seedling during their last visit.  We kept it out on the balcony and it had now grown to a respectable 2.5 feet. We should use that. And after Christmas, we’ll return it to the deck.

Lights!

So we had our tree. Hurdle number two was ornaments. Anything we had received as gifts to date were left back in MN and WI.

I weaved a few Swedish paper hearts and also remembered my mom making cinnamon ornaments when I was a kid, so I decided to create a few of my own.

As I was mixing the ingredients together I told Mike the story of why I remembered my mom making these ornaments so vividly.

As they were cooling on a wire rack my dad passed by, picked one up and took a HUGE bite.

“Shari,” he said, “these cookies don’t taste right.”

My mom replied, laughing, “That’s because they’re made with cinnamon and glue.”

Cinnamon ornaments.

Cinnamon Ornament Recipe – Non-Edible

Ingredients

• 1 cup ground cinnamon
• 1 tablespoon ground cloves
• 1 tablespoon ground nutmeg
• 3/4 cup applesauce
• 2 tablespoons glue

Preparation:

1. In a medium bowl, stir together the cinnamon, cloves, and nutmeg. Mix in the applesauce and glue. Work the mixture with your hands 2 to 3 minutes to form a ball. If mixture is too wet, add more cinnamon. If mixture is too dry, add more applesauce.
2. Lightly dust a clean surface with cinnamon. Roll out the dough to 1/4 inch thickness. Cut out shapes with cookie cutters, and use a toothpick to make a hole at the top for hanging with a ribbon.
3. Dry in a slow oven 200 degrees F (100 degrees C) for several hours, or air dry in a sunny spot for 4 or 5 days

Minnie-Apple Bourbon Pie – Edible

We were also lucky enough to catch the last weekend of U-Pick Granny Smith Apples at a farm south of Solvang. I had picked up a bourbon apple pie recipe at the Minnesota State Fair this past Labor Day Weekend and knew that was exactly what I wanted to make.

Ingredients:

• Your favorite crust recipe (makes two crusts – 1 for bottom crust and 1 for the top). I used a shortening based one that I wasn’t crazy about. 
• 1/2 cup sugar
• 2 TBS flour
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/8 tsp nutmeg
• 6 cups cored apples, slides (I always leave the skin on for the extra nutrients)
• 2 Tbs bourbon
• 1/2 cups raisins plumped in additional bourbon for several hours
• 1/2 cup toasted pecans or walnuts (I used walnuts)
• Additional 1/4 cup sugar and 1 tsp cinnamon for sprinkling

Preparation:

1. Preheat oven to 425 degrees.

2. Mix dry ingredients in a small bowl.

3. In a large bowl mix apples and bourbon. Add dry ingredients, nuts and raisins. Mix.

4. Place mixture in your prepared pie crust, cover with second crust and sprinkle with additional cinnamon and sugar. I would also cut slits in the top crust to release some of the steam. My apples were over baked.

5. Bake 15 minutes then lower temperature to 375 degrees for an additional 35 – 40 m minutes. Cool on a wire rack and enjoy!

Minnie-apple bourbon pie

Making pie with the last apples of the season and decorating our first Christmas tree – I’d say it was the perfect transition of the seasons.

Raspberry Cake with Homemade Lemon Curd

Despite having the itch to bake exclusively with pumpkin and cinnamon, I wanted to try this cake recipe at least once before diving head first into fall-themed goodies. With warm weather and a movie in the park on the weekend agenda, this was the perfect opportunity to make this fresh, summery treat.

The recipe from Sunset Magazine calls for store-bought lemon curd (which Trader Joes has), but I figured I’d try making my own – which turned out to be incredibly easy!

Cake

Ingredients:

• 1 cup butter, softened
• 1 1/4 cups granulated sugar
• 3 large eggs
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup plain low-fat yogurt
• 1/2 cup low-fat milk
• 1/4 cup lemon curd (see below for recipe)
• 2 1/2 cups flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 4 3/4 cups raspberries (about 18 oz.)
• Powdered sugar for dusting

Preparation:

1. Preheat oven to 325 degrees. Spray a 9 x 13 inch baking pan. In a large bowl with a mixer on medium speed, beat butter and granulated sugar until fluffy. Beat in eggs, salt, vanilla, yogurt, milk, and lemon curd until mostly blended.
2. Add flour, baking soda, and baking powder to bowl and beat until smooth. Spread half of batter in pan and scatter half of raspberries on top. Gently spread remaining batter over berries. Scatter remaining berries on top.
3. Bake until a toothpick inserted in center comes out clean, about 1 hour. Let cake cool about 1 hour, then dust lightly with powdered sugar.

Lemon Curd

Ingredients:

• 5 egg yolks
• 1 cup sugar
• 4 lemons, zested and juiced
• 1 stick butter, cut into pats and chilled

Preparation:

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

Another Year, A New Set of Goals

“The secret of health for both mind and body is not to mourn for the past, not worry about the future or anticipate troubles, but to live in the present moment wisely and earnestly.” – Buddha

Friday was my 28th birthday and every year that passes is filled with joy, laughter, love, triumphs and struggles. Highlights of my 27th year included a fantastic trip to Italy and starting a new job – something that felt like a major risk, but has so far provided many interesting opportunities and challenges.

With each year that goes by I learn more about myself and how to be a better, more self-aware person. In an effort to continue growing, I’m officially declaring the following as my goals for my 28th year.

1. Attend a class at my gym – it is time I face my fear of  organized group workouts in front of large mirrors.
2. Find a new way to serve – my mentor program ended almost a year ago now and I want to find a new way to volunteer my time to benefit my community. Ideas are welcome!
3. Not take shortcomings sooo hard – cupcakes taste like feet? Idea shot down by my team? It is not the end of the world.
4. Be patient - oof, I really need to work on this one. Especially when it comes to waiting in line.
5. Do less – I love to be busy and fill my weekends with new adventures, but when fun activities start to feel stressful, it is time to slow down a bit.
6. Take a class – I’m not sure what this will be yet, maybe completing the small business class Mike and I started, but didn’t finish because of our trip to Italy.
7. Learn Italian – living in North Beach I have a wealth of native Italian-speakers to practice with. Bona Fortuna!
8. Handle stress better – I need to work on living by this verse:  Do not be anxious about anything, but in every situation, by prayer and petition, with thanksgiving, present your requests to God. Philippians 4:6

Cheers to 28! Let’s get ‘em!

I Like My Food on A Stick

The fair, family and Surly Furious – a  (Minnesota) nice weekend

With my sisters getting older and therefor busier with their own lives I feel lucky to have had the opportunity to piggy back on a work trip and spend Labor Day Weekend with my family.  To make it even better Mike also flew in to join in the festivities. In addition to the fair, highlights of the five day trip included bike riding along the new trails around Lino Lakes, a Surly Brewery tour and a night out in downtown Minneapolis with drinks at the top of The Foshay.

MNSF 2012!
Californians just don’t understand how epic the Minnesota State Fair  really is. I smile and nod politely as they  reflect on the “awesome corn dog” they ate or the at another fair while in head I’m thinking you poor thing. You have no idea.

Friday morning Brynn, Mike and I got up early filled with deep-fried excitement and set out for a full day at the fair. With her busy work and Lino Lakes Ambassador schedule Brooke wasn’t able to join us for but luckily she and I had some alone time together the night before doing some damage at the Mall of America.

We have arrived!

The three amigos got down to business having no issue digging into deep-fried cheese curds at 9 a.m.

It was the deep-fried cookie dough at 9:15 a.m. that may have been concerning…

9 a.m., Food Items #1 & #2: Grilled Shrimp & Cheese Curds

#3: Deep-fried cookie dough on a stick

Oof, after that breakfast of champions we headed over to the MN Rollergirls Booth and threw some pitches at the St. Paul Saints booth.

Deadeye #12

Fast!

Enough with the calorie-burning, time for some morning brews at the MN Craft Brewer’s Guild Land of 10,000 Beers.

Beers and maps?!?!? For Mike, it doesn’t get any better.

Are we hired?

So talented

Off to the animal barns.

Baaa

I wouldn’t want this running around my yard based on the size of its claws alone.

I was really into the all-you-can-drink chocolate milk this year. I guess I needed something to wash down the giant turkey sandwich Brynn and I shared. Interestingly enough the turkey stand was located right outside the poultry barn…

Calcium

Despite it being before noon it seemed wrong to have milk in one hand without cookies in the other. Dessert #2!

Sweet Martha

In continuing with the theme of breaking societal eating rules, Brynn and I proceeded to jump on the most nauseating ride we could find with a belly full of turkey, cookies and milk.

I’m scared!

Oui. I’m getting to old for this.

I think I’m gonna…

Ride #2 – more spinning.

So. Dizzy.

Demonstrating the whiplash we experienced on the ride.

Continuing to scare the crap out of Sarah…

Back to business.

Wild Rice Burger with White Cheddar.

Cajun walleye – hands down best food item of the day.

Deep-fried Mac-n-Cheese on a stick

Cheeseburger sticks

That guy from “The Voice” on a stick

Mike would save his beer if he was abducted by Big Foot

When (Kemps) cows attack

Squeaky clean

Sparring

I’d say it was a successful day at the fair and a wonderful time spent at home.

There’s No Place Like Home

It has been six years since I left Minnesota to spend a semester at San Jose State University. Well that semester turned into a year and an internship in San Francisco, which led to my first post-college job at an environmental consulting firm and now my current job at NAB.

Despite having lived in California for so long Minnesota is of course still my home and I love going back.

There’s no place like home because…

My family picks me up at the airport with my favorite treats.

Puppy Chow and Milk. Yes, I’m incredibly spoiled.

Lino Lakes has the best Super Target on the planet. 

This place is amazing and also contains a Starbucks, my high school employer.

We have an awesome new ballpark…

Target Field

Buncha goofs

World’s Best Parents

Twins Win!

…serving tasty brews you can’t get anywhere else.

Surly’s Bandwagon IPA – a ballpark exclusive.

You never know when someone will break out into song…or a guitar solo. 

Rockin like a hurricane.

Fresh fruits and veggies abound… 

Minneapolis Farmer’s Market

$5 bouquet

and people get creative with meat and cheese.

Everything is better with cheese.

You don’t have to go far to find a spot to canoe…

Down the road at Wargo Nature Center.

Captain

or kayak.  

At Gram’s lake.

Rawwr

There are cute towns to visit. 

Stockholm, WI – an hour south of Minneapolis.

Pie for breakfast.

Maiden Rock Winery and Cidery: Wine and cider tasting outside Stockholm without expensive Napa-style fees!

Refreshing on a hot day.

And a cute girl will make you coffee

Brooke training at Caribou Coffee. Shhh! I snuck a pic.

My dad is a bit of a local celebrity, so we get free mini-golf.

Randy’s angels.

And when there is record-breaking heat, you can see a movie in an air-conditioned theatre for five bucks. 

But most of all, it is because I have a fantastic family that there’s just no place like home. 

Cooking with Beer

Cooking with beer is after me; I might as well give in.

First off, the main craft beer brand I’m currently supporting at work is putting a strong emphasis on food & beer pairing, so I just orchestrated an event with a former Top Chef contestant where our chefs created and sampled recipes-infused with our beer – you can check out the photos here. I’ve also been playing around with baking with beer and spent grains for my role as “pairing specialist” for Mike’s brewery, Sonnenbrau (recipes to follow, still working on perfecting them!). I guess it is time to put beer in my own food as well.

Cooking with Ryan Scott LIVE at Pyramid Alehosue

One of the recipes that was discussed and demoed for the crowd was a pizza crust featuring our flagship Hefeweizen beer.

Now I’m a huge fan of making my own pizza. In fact we hardly ever order from the many options in our Italian neighborhood, so this was right up my alley. Previously, my typical crust of choice for making my favorite pizzas is the whole wheat dough from Trader Joe’s, but this may just be my go-to moving forward.

Why? It’s easy, quick and only uses a portion of a bottle of beer, so there are leftovers to wash down the meal! The yeast in the beer also makes the dough extra fluffy, yet crispy at the bottom which my TJ’s crust always seems  to lack.

1/2 a cup beer for cooking and enjoy the rest.

Pyramid Hefeweizen Pizza Crust

Ingredients:

• 1 1/4 cup warm water
• ½ cup Pyramid Hefeweizen
• 1 (1/4-ounce) package active dry yeast (recommended: RapidRise)

• 2 tablespoons honey
• 2 teaspoons salt
• 4 1/2 to 5 cups bread flour (I used regular white flour and it turned out fine)
• 3 tablespoons olive oil, plus more for bowl

Directions:

Preheat oven at 450 degrees F.

Place Pyramid Hefeweizen with water and honey in a sauce pan on low heat. Heat slowly (it should be warm on your wrist, but not hot – that will kill the yeast). Sprinkle the yeast on top of the water and allow it to activate, about 10 minutes.

Combine dry ingredients in a large mixing bowl. Add Hefeweizen liquid mixture a little at a time and work into dry ingredients with your hands. Finally add the olive oil and knead dough until smooth.

Place the dough in a bowl with a little olive oil and turn to coat the dough all sides.

Cover with plastic wrap. Allow the dough to rise in a warm place for about 45 minutes, until doubled in size, then punch it down. Divide it in half; each half will make 1 (12-inch) pizza.

Let it rise.

Since the dough recipe makes two 12-inch pizzas, I ended up using half the dough to make one pizza and the rest to make pizza twists that I baked ranch dressing into to.

Kale and sausage pizza.

Pizza twists with ranch dressing baked inside.

I think this proves you can drink your beer and eat it too.

Prost!