Mudslide Brownies

A bunch of my single friends swear they love to drink Mudslides, but that big bottle of pre-made stuff is not my cup of tea. Or mug of booze. It's made by the same folks who put out a pre-made margarita. Ayyy! Come on now, how hard is it to make a decent cocktail with real ingredients? Well, these Mudslide Brownies come pretty close to the flavor of a true Mudslide. Don't buy pre-made cocktails, what's the matter with you. Drink like an adult, not a frat boy! Oops, I'm starting to sound like Grandpa again! Be a gracious host, your guests are surely worth a little time and effort. I forget where I stole this brownie recipe, but I am eternally grateful, so wherever you are, muchas gracias! Please keep these brownies out of the reach of children.

BAILEY'S MUDSLIDE BROWNIES
makes 24

2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup unsalted butter
4 ounces Bakers unsweetened chocolate or 4 squares, chopped
3 large eggs
1 cup granulated sugar
1/2 cup brown sugar
4 tablespoons Kahlua liqueur, or your own homemade stuff
2 tablespoons Bailey's Irish Creme liqueur
1 tablespoon vodka, any brand, Stoli vanilla would be nice
3/4 cup chopped pecans
Glaze: 1 1/4 cup powdered sugar mixed with 3 tablespoons Kahlua
Optional: chocolate covered coffee beans, roughly chopped
and ice cream

Grease a 9x13 inch pan. Preheat oven to 350 degrees F. Sift flour, baking powder & salt onto a sheet of waxed paper. Melt the butter and chocolate in a small saucepan over low heat. Do not burninate. Set aside to cool slightly. In mixer bowl fitted with the paddle attachment, beat both sugars and the eggs added in one at a time. Add in the sifted dry ingredients, then chocolate mixture, and all the booze. Mix just to combine, do not overix. Fold in the nuts by hand. Pour into prepared pan and bake for about 25-30 minutes. While baking, prepare glaze. Cool brownies in pan. Drizzle on the Kahlua glaze and sprinkle with the coffee beans, if desired. Cut into bars and serve with coffee ice cream, and drizzle additional Kahlua glaze on top. Do not serve to underage diners.

Election Day

La Vida Dulce is "vieja" enough to remember when you could walk up to the counter at the 7-11 store, show your voters' tag and get a free cup of coffee on election day. I also can remember that long ago booze and brewskies were not allowed to be sold while the polling places were open. Ha! Times have certainly changed. But not the importance of voting. I don't give a hoot how you vote, just do it.

Persimmon Bars

Our new next-door neighbors have graciously given us a basket of persimmons from the back yard trees. When Candace lived there, we had no problem and could freely enjoy the kumquats, tangerines, grapefruit, lemons and the most delicious persimmons, both the crunchy Fuyu, the ready-to-eat variety, and the other ones you have let fully ripen, called Hachiya. You will end up with a horrible taste in your mouth if you eat them before they are ready. The most horrible taste ever, ugh, yuck. A lesson in patience that must be obeyed. The reward is enjoying these little persimmon bars, one good way to savor a marvelously flavorful and juicy fruit. I sent over a batch of persimmon bars to our new neighbors, paid my culinary insurance!

PERSIMMON BARS - adapted from MasterCook 9.0
makes 16 to 20 bars

3 large eggs
1 cup granulated sugar
1 1/2 cup fully ripe mashed persimmon pulp, Hachiya variety
1/2 cup chopped pecans
1 teaspoon vanilla
1/2 teaspoon salt
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 tablespoon canola oil

Grease a 9"x13" glass baking pan, or use smaller rectangular pan for more dense bars. Preheat oven to 325 degrees F. In a medium bowl, combine salt, baking powder, soda, cinnamon, ginger, set aside. In mixer bowl fitted with paddle attachment, beat eggs, then gradually add sugar, till frothy. Add in persimmon pulp. With mixer set at low speed, add in flour mixture and combine. Add oil, vanilla, chopped nuts and blend. Do not overmix. Spread into greased pan and bake for about 30 to 35 minutes, turning pan halfway through baking time. Cool in pan slightly, then cut into bars. Dust tops with powdered sugar if desired.

Donut Day!

I just read an article from the New York Daily News that declared this very day to be Donut Day. This is a day I gladly celebrate. Being well acquainted with donuts and all their species, let me raise my Los Angeles Dodgers mug of steaming hot coffee in honor of this day. To those many sprinkled, frosted, glazed and plain wonders, who so sweetly and gallantly gave their all, I hereby pledge my loyalty, and swear to uphold my coffee mug and cheer. Well done, my precious little buttermilk bars made fresh at the Shell gas station, well done. And to you, my little Krispy Kremes, whose stores are closing left and right, we'll meet again soon. And to the many Winchell's who are also fading from the scene, hold on, old man, I'll find you. To the Helms Bakery Man and his truck, who visited our block twice a week, thank you for those fond childhood memories of glazed donuts, you are gone but not forgotten. And finally, to Van De Kamp's and their plain cake donuts that I can still find at Ralphs supermarket, though their grand old baking facility is closed, thanks for sticking around all these years. To all of you who delight in that freshly made warm donut and a cup of coffee---Happy Donut Day!

Another Peanut Butter Chocolate Cookie

Can you stand it---one more cookie? This will be the last cookie post till Christmas time. It comes from the Spirit of Christmas series, (it's in the volume Monica has---HINT!). Before I gave her the book, I copied down the recipe for this little gem. It's kind of a "Reeses-Turned-Into-A-Cookie" that's fun to make with the kids. You have the two dough combinations to mix, a rich chocolate cookie dough, and the creamy peanut butter filling. Then with the procedures of the counting, the covering and the squishing, there's plenty for the kids to do. So is it the peanut butter in the chocolate cookie, or the cookie in the peanut butter that makes it so yummy? Let the kids decide! As with all activities, please supervise the children in the kitchen, do not leave them unattended. Enjoy!

"REESES COOKIES" - adapted from Spirit of Christmas
makes about 30 cookies

1/2 cup unsalted butter, softened
1 cup creamy peanut butter, divided---NO CHUNKY!
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup cocoa powder
1/2 teaspoon baking soda
1 tiny pinch of salt
3/4 cup powdered sugar
1/4 cup granulated sugar on a plate for dipping

Pre-heat oven to 300 degrees F. Line two baking sheets with parchment. In a mixer fitted with the paddle attachment, beat the butter and 1/4 cup peanut butter until creamy smooth. Gradually add in the two half-cups each of the brown and granulated sugars. Add the egg and vanilla. In another bowl, combine the flour, soda, salt and cocoa, stir to aerate. Add to the peanut butter mixture and blend well.

In another bowl, combine the remaining 3/4 cup of peanut butter and the powdered sugar. With clean, floured hands, scoop out and shape into 1-inch balls.

Scoop out a tablespoon of the chocolate dough, flatten it out just a bit and then carefully it shape around a peanut butter ball, covering as best you can.

Place the covered cookie balls about 2 inches apart on the baking sheet. Dip a flat bottomed drinking glass into the plate with the granulated sugar. Gently flatten each ball to about a 1-1/2 inch diameter circle with the glass bottom. Dip the glass bottom into the sugar each time. Do not go squisha-squisha on them, you are not Trogdor! Bake for 10-12 minutes. Cool on the baking sheets and then transfer to racks and cool completely before tasting.

IMPORTANT NOTE: A BIG "SHEETAZ" GOES OUT TO JIM!

Black Russian Brownies

Here's a great little treat to make with that homemade coffee liqueur. I am not sure where this one comes from, but it sure is a delicious batch of rich deep dark brownies, especially served warm from the oven, and topped with a scoop of coffee or mocha ice cream.

BLACK RUSSIAN BROWNIES - source unknown
makes 16 large or 24 small brownies

4 squares Bakers unsweetened chocolate, 1 ounce each
1 cup or 2 sticks unsalted butter
1/4 teaspoon freshly ground black pepper
4 large eggs, lightly beaten
1 cup granulated sugar
1/2 cup brown sugar
1 1/2 teaspoons vanilla
1/2 cup Kahlua or other coffee liqueur
2 tablespoons vodka, any brand
1 cup unbleached all-purpose flour
1/3 cup white whole wheat flour, King Arthur
1/2 teaspoon plain salt
1/4 teaspoon baking powder
1 cup chopped pecans or toasted sliced almonds
Optional garnishes: powdered sugar, cocoa, ice cream

Preheat oven to 350 degrees F. Grease and line the bottom of 13x9 inch baking pan with waxed paper. Melt chocolate and butter with pepper in small saucepan over low heat. Remove from heat and cool. Combine eggs, sugars and vanilla in large bowl, beat well. Stir in cooled chocolate mixture, Kahlua and vodka.

Combine flour, salt and baking powder and add to chocolate mixture. Stir until blended. Add chopped nuts. Spread evenly in prepared pan. Bake in preheated oven just until toothpick inserted in center comes out clean, about 25 minutes. Do not over bake. Cool in pan on wire rack. Cut into bars. To serve, dust with powdered sugar, cocoa, or if desired, serve with a scoop of quality ice cream.

Homemade Coffee Liqueur

Since we recently posted a cocktail, I thought this would be a good time to pass along this wonderful homemade "coffee liqueur" (sorta like a Kahlua-type flavor) which Diane graciously shared with me. This is much easier than other recipes, and can be enjoyed the same day, no hiding it under the kitchen sink and waiting forever. Gotta love that instant gratification. I make this liqueur around the holidays, to give as gifts, to use in baking, in desserts, and for our own enjoyment. One year, we made up half a dozen bottles, and only gave away two! It was that good. Depends mostly on the brand of instant coffee. I have used Tasters' Choice and Nescafe instant, which happens to be a brand widely used throughout the world. Another time I used an instant espresso, and it was so strong that it needed a simple syrup to balance the bitterness. Don't splurge on an expensive brandy, since you are already adding it to a coffee and sugar mixture. Make up a batch and enjoy it with friends and family this holiday season. Have fun!

HOMEMADE (Kahlua-type) COFFEE LIQUEUR - adapted from
Diane's personal recipe
makes two bottles - see note

One bottle 750ml E&J Brandy, or an inexpensive brandy
1/2 cup instant coffee crystals, Nescafe preferred
3 cups granulated sugar
1 tablespoon pure vanilla extract
2 cups boiling water, bottled water preferred
2 clean dry wine bottles, glass measuring cup, funnel, ladle
all equipment completely washed and sterilized in dishwasher or boiled
2 corks, boiled and cooled

In a large heavy stockpot, pour the boiling water over the instant coffee and sugar. Stir well to dissolve completely. Let cool at least two full hours. When completely cooled, add in vanilla and entire bottle of brandy. Stir well. Ladle into a clean glass measuring cup with a spout and carefully pour into bottles, using a clean funnel. Seal with corks. Serve straight, or with hot coffee, in cocktails, in desserts and baked goods. Makes a great hostess gift.
NOTE: recipe can be doubled.

Ed Levine Eats Contest and Donuts

I don't live in New York City, but if you are in the vicinity, quickly head over to this blog and enter Ed Levine's contest. His blog is located at this address:

http://www.edlevineeats.com

This blog actually makes me hungry. All those fabulous restaurants, so far away. Sigh!

One of Ed Levine's recent posts describes a "donut tasting" which included sampling from several local donut masters. There was also a "donut dessert" from one of the umpteen million NYC restaurants, at a cost of $9.00 USD per serving. For that kind of money, those donuts better get up and dance. Geesh, I sound like Grandpa! Still I envy New Yorkers, having so many wonderful restaurants to choose from. We have our own share of wonderful restaurants in Southern California, but we must drive over the river and through the hoods. Not like in NYC, where you walk down the street, jump in a cab, or ride the subway and there you are. How lucky is that!

Now, if you really want to try some great donuts, check out the recipe in James Beard's classic cookbook "Beard on Bread" which is one of my absolute favorites. His donut recipe was a real life saver last year, when our family was in the midst of a major crisis. Making up a batch of these homemade donuts made a terrible situation just a little bit easier to endure. If making your own donuts doesn't do it for you, there's a donut shop inside the Shell Gasoline station down the street from here that makes an incredibly light, non-greasy glazed buttermilk donut. Take that New York!

Hot Chocolate for Grown Ups

Baking and posting all these cookies has me plum tuckered out. I have two more holiday cookies left to finish. Ah, time for a martini break. Did someone say cocktails? Yeah, baby! Keep this martini out of the reach of children. Do not operate farm or industrial machinery while sipping. You must be this tall to savor this cocktail. May cause serious enjoyment to spontaneously occur if unsupervised. This Hot Chocolate Martini may be enjoyed without the expressed written consent of Major League Baseball. Ladies and Gentlemen and everyone else, start your shakers!

Hot Chocolate Martini - adapted from 101 Martinis
Serves One (so go ahead and make some more!)

3 ounces cooled Swiss Miss hot chocolate, prepared as directed on package,
OR homemade hot chocolate, cooled to touch, preferred
1 ounce Bols dark crème de cocoa
1 ounce Bailey's Irish Cream or Carolans Cream liqueur
3/4 ounce Stoli Vanilla Vodka
Crystal clear store bought cracked ice, please!
NOT that stuff in a dingy plastic tray from the back of your freezer
3 to 4 Kraft miniature marshmallows
OR a spritz of Reddi Whip, for garnish
(put away that darn cool whip!)

Combine the cooled hot chocolate, dark crème de cacao, cream liqueur, and vanilla vodka in a cocktail shaker filled with clear ice and shake moderately. Strain into a chilled martini glass. To garnish, drop 3 to 4 miniature marshmallows into the glass and carefully toast them with a crème brûlée torch, if desired. I love a man who can harness the power of fire, even if it's through a butane cigar lighter. OR if you prefer, SLOWLY spritz a shot of whipped cream on top. Careful, don't spray this martini all over the place. Now go make another one!

IMPORTANT NOTE: Congratulations to the Cardinals on their World Series win. Is it too soon to be saying wait till next year, and THINK BLUE? Nah!

Chocolate Macaroons

Here's a macaroon for our cookie marathon, but these are not the traditional coconut macaroons you may be accustomed to eating. We were very fortunate to make these last year in class with Chef Bob. These are light and delicious, filled with a decadent ganache, which is prepared the day before, and yet really not that difficult to make. If you are blessed with having a beautiful shiny new food processor, you are half-way there. For the rest of us, a small electric food chopper or a blender may also be used. The key to success is to get everything set up before you begin, all the equipment, ingredients, baking sheets, everything ready. If you have a friend or relative to help, the more the merrier. Once again, Chef Bob is the trend setter, because these little French macaroons are a big hit. You'll be seeing them in all the patisseries and upscale bake shops, available in a specatular array of flavor combinations. We offer a chocolate version here. More chocolate, why not. Enjoy!

CHOCOLATE MACAROONS - adapted from Pierre Herme
makes 24 cookies

3/4 cup whole milk
5 tablespoons unsalted butter
8 ounces bittersweet or semisweet chocolate, chopped
2 cups whole blanched or slivered almonds, no skins
1 pound powdered sugar
6 tablespoons unsweetened cocoa powder, divided in fourths
6 egg whites (about 3/4 cup)
Optional: drizzling of white and dark chocolate

To make the chocolate filling for these little bites, combine the milk and butter in a saucepan and bring just to a boil. Immediately remove from heat and whisk in the chopped chocolate. When smooth, pour into a bowl, cover with plastic wrap and chill overnight.

To make the macaroons, preheat the oven to 400 degrees F. Line 4 baking sheets with parchment. Mix the sugar and almonds in the food processor until the almonds are finely ground. Add the cocoa and mix. In an impeccably clean mixer bowl fitted with a clean whisk, free of any grease, beat the egg whites until they are smooth and form stiff peaks. With a rubber spatula gently fold in the cocoa powder in fourths, ending with a thick batter. Spoon tablespoons of the batter onto the prepared pans, leaving about an inch apart. Bake for 11 minutes. Slide the parchment off the baking sheet onto the counter to cool.

To assemble these little delights, spread about a tablespoon of the ganache on the bottom of one macaroon and seal with the bottom of another, making a sandwich. Place on a tray and chill them for about on hour before serving. If desired, drizzle melted white and dark chocolate to garnish.

Florentine Cookies for Two

We are finishing up my cookie marathon with some fancy French cookies. Have no fear, the next few are beautifully simple. This lacy Florentine comes straight out of a new cookbook called "Cooking For Two or More" from Pampered Chef. These are really simple to put together and will definitely dazzle your dinner guests. Serve up a generous scoop of your favorite ice cream in a large wine glass, add a few fresh berries and place a Florentine on top. Viola! (yes I know, that's a family joke!) You have a treat that looks like the $9.95 desserts served in white tablecloth restaurants. From a cart, pushed by a indifferent server, and you still have to leave a tip! If you are blessed to have Silpats, these Florentines will turn out perfectly. To assure success, please do not make substitutions with the recipe ingredients. If you want to get seriously decadent, drizzle melted white and bittersweet chocolate over the cooled cookies or dip one side into melted chocolate for a beautiful dessert garnish.

FLORENTINE COOKIES - adapted from "Cooking For Two or More"
makes 2 to 4

1 tablespoon unsalted butter, melted
1 tablespoon light Karo syrup
1 tablespoon all purpose flour
1 tablespoon granulated sugar
2 tablespoons finely chopped almonds
Optional: one ounce melted bittersweet or white chocolate

Preheat oven to 350 degrees F. Line a baking pan with parchment or, if you have one, a Silpat, you lucky baker! In a bowl, whisk together the melted butter, Karo, flour, and sugar and mix well. Scoop mixture by spoonfuls onto baking pan, making either two large or four small circles, placing each at least two inches apart. These cookies will spread out quite a bit, so allow enough room. Spread the mixture evenly with an offset spatula or the back of the spoon. Sprinkle the chopped almonds on top. Bake for 12-15 minutes, until golden brown. Slide parchment sheet from pan onto cooling rack to cool completely for flat Florentines. If you desire a curved cookie, then immediately remove from pan, carefully placing them onto a rolling pin to shape while still warm. When completely cool, decorate with the melted chocolate, if desired.

Doughnut Muffins

It's back to class again next week! Going through my syllabus from last year, while looking for another recipe, I came upon these delicious muffins. This is one of the best recipes Chef Wemischner gave us. Easy to make, these muffins have the flavor and texture of old fashioned doughnuts, but without the added soaking in a bath of hot grease. Calories saved---a ton! Mind you they do get brushed with melted butter, but only a bit. They make a nice weekend brunch treat, are no more difficult to make than other muffins, and require ingredients found right the pantry cupboard. With the cool fall mornings finally here, why not wake up the house with the aroma of freshly baked doughnut muffins.

DOUGHNUT MUFFINS - adapted from Fine Cooking
Makes about 24 muffins

Muffins:
12 oz. or 3 sticks unsalted butter, room temp.
1 3/4 cups granulated sugar
4 large eggs
6 cups unbleached all purpose flour
1 tablespoon plus 2 teaspoons baking powder
1/2 teaspoon soda
1 3/4 teaspoon plain salt
1/2 teaspoon freshly grated nutmeg
1 2/3 cups whole milk
1/4 cup buttermilk

Dipping:
2 sticks unsalted butter
2 cups granulated sugar
2 tablespoons ground cinnamon

Preheat oven to 350 degrees F and place rack in the middle. Grease and flour two regular muffin tins. In a mixer fitted with the paddle attachment, cream the butter and sugar. Beat in eggs one at a time. On a sheet of waxed paper, sift the flour, baking powder, soda, salt and nutmeg. In a glass measuring cup combine the milk and buttermilk. By hand with a wooden spoon, mix in one 4th of the dry ingredients, and then one 3rd of the milk mixture. Continue adding ingredients alternately, and ending with the dry. Combine until smooth, but do not overmix. With an ice cream scoop or a serving spoon, scoop batter into muffin tin filling each about 1/2 cup, so it comes up even with the rim. Bake muffins until firm to touch, about 30 to 35 minutes. While muffins are baking, melt the butter for dipping in a small saucepan. Combine the sugar and cinnamon in a bowl. When muffins are just cool enough to handle, remove from tin. Brush each with melted butter, then roll in cinnamon sugar coating evenly.

Chocolate Chunk Cookies

Back in the early days of the FoodTV network, David Rosengarten and his show "Taste" featured many wonderful recipes. His show on the origins and creation of Tarte Tatin is one I will fondly remember. But this chunky cookie is also quite memorable. Rich, loaded with chocolate, huge, and delicious. Yes, we can always use another chocolate cookie! In case you were wondering.

CHOCOLATE CHUNK COOKIES - adapted from David Rosengarten
makes about 2 dozen

2 cups unbleached all purpose flour
1/4 cup white whole wheat flour, King Arthur
1/4 teaspoon baking soda
2 sticks unsalted butter, softened
1 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon vanilla extract
1 large egg
1 tablespoon light cream, not milk
2 cups or 12 ounces semisweet chocolate chunks
Optional: 1/2 cup chopped nuts

Preheat oven to 350 degrees F. Onto a sheet of waxed paper, sift flours and soda. In mixer bowl with paddle attachment cream the butter and sugars till fluffy. Add vanilla and mix. Beat in egg and light cream. Set mixer at low speed, gradually add in the flour mixture about one-third at a time, mix well to combine. Stir in the chocolate chunks by hand, so as to keep them whole. Scoop out dough by huge tablespoons or use a large ice cream scoop, and drop onto parchement lined baking sheets. With a clean fingertip dipped in a little water, gently flatten the cookies a little bit. Don't smush them down flat. Bake for 11 to 13 minutes, no longer, or just until the edges are lightly brown. Cookies will still be soft. Allow cookies cool on baking sheets for 2 minutes, then place on racks to finish cooling.

Chocolate Biscotti

The first time we made this biscotti, back in 1998, we had nothing left, nothing to share---gone, all gone. Every last one. It was sad. So I went and made up another batch right away. But it was no trouble, they are very easy to make, no oil, no butter, no shortening. Seriously. It's wise to make a batch for keeping and then another for gifts. They look fancy wrapped up in those cellophane gift bags, tied with raffia or grosgrain ribbon. If you want to be generous, fill a large glass jar with these biscotti, and give a batch of them to someone you love. Enjoy!

CHOCOLATE DIPPED BISCOTTI - adapted from FoodTV
makes 24 to 36 cookies SEE NOTE*

2 cups unbleached all purpose flour
3/4 cup white whole wheat flour, King Arthur is best
1 cup cocoa powder, use a quality brand
2 cups granulated sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 tablespoons instant espresso powder
1 3/4 cups almonds or pecans or hazelnuts
2/3 cup semisweet chocolate chips
5 large eggs
1 1/2 teaspoons vanilla
For dipping: 12 ounces white chocolate, good quality

Preheat oven to 325 degrees F. Combine flours, cocoa, sugar, baking soda, salt and espresso powder in mixer fitted with paddle and mix at low speed. Add nuts, semisweet chocolate. In another bowl whisk eggs and vanilla, add to flour mixture at low speed. Mix only until dough comes together. Place dough onto a lightly floured surface and knead to incorporate any dry ingredients. Divide dough and shape into four logs about 2 inches wide and place on two parchment lined baking sheets. Bake for 25 to 30 minutes. Logs will be firm and dry to the touch, slightly cracked. Turn oven down to 300 degrees F. Allow logs to cool for 5 minutes on baking sheet. Cut each log on the diagonal, slicing the biscotti about 3/4" wide, cutting straight down. Place cut slices flat on the baking sheet and return to the oven, baking for another 25 to 30 minutes. Place on racks and cool completely. While the biscotti are cooling, either nuke the white chocolate for a few seconds at a time to melt, or melt the chocolate in a double boiler. Dip the biscotti into the melted white chocolate and place on sheets of waxed paper to dry. When finished drying, store biscotti in airtight containers.
*NOTE: If larger biscotti are desired, shape dough only into two logs, increase first baking time about five minutes, and slice baked logs about 1-inch wide.

Chocolate Crackle Nut Cookies

I don't know where these come from, there are many chocolate crackle recipes out there, including the ones found in my favorite church and school fundraiser cookbooks. This one is simple to throw together and the process is fun for the kids to help bake. With all the separate bowls, there's enough for everyone to have a turn at participating in the baking process. The cookies actually take on a crackle effect, puffing up while they bake. Again, please supervise the kids in the kitchen.

CHOCOLATE CRACKLE NUT COOKIES
makes 4 dozen

1 cup semisweet chocolate morsels
1 cup brown sugar
1/3 cup canola oil
2 large eggs
1 teaspoon vanilla
1 cup unbleached all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped pecans or walnuts
Powdered sugar on a plate for dusting

Melt the chocolate morsels in the top of a double boiler OR set a heat-proof bowl over a large saucepan with simmering water, do not let the bowl touch the water. In another bowl, mix the brown sugar and oil, then add in the melted chocolate. Add eggs one at a time, beating well with each addition. Add vanilla. In yet another bowl, combine the flour, baking powder and salt. Stir this into the chocolate mixture, add the chopped nuts. Cover the bowl with plastic wrap and refrigerate for at least 4 hours.

When ready to bake, preheat the oven to 350 degrees F. Scoop out cookie dough into one-inch size balls. Roll each ball in the powdered sugar and place on parchment lined baking sheets. Bake for only 10 to 12 minutes, or until the cookies puff up, crackle and no longer look wet. Do not burninate. Cool completely on rack. Store the uneaten ones in airtight containers.

English Toffee Bars

I love the flavor of Heath Bars and See's Toffee, so when this cookie recipe showed up in the Food Section of the L.A. Times, I had to try it. Well, it became a holiday tradition because now I bake them every year. With a taste and texture more like a crisp candy than a cookie, you will be amazed by how fast they get gobbled up. The original recipe says it yields 24 bars, but these little guys are rich, so they are cut to yield 36 bars. This might be a good one to try with that new $5.00 USD Nestle Chocolatier bar, if you like your chocolate on the darker side like me, and you don't mind making the investment. Call your financial adviser first. Ay, mucho dinero, hombre! On the frugal side, try Hershey's Special Dark bars, available for far less dinero, Ralphs has them on sale for only a buck apiece. Using fresh ingredients is the key here, so buy a new pack of brown sugar, don't use that lumpy rock stuff from the back of the cupboard. And buy fresh unsalted butter, not the one that absorbed all the odors from the frige. But do save those wrappers, use them to butter the baking pan. Enjoy!

ENGLISH TOFFEE BARS - adapted from the L.A. Times
Makes 24 to 36 cookies

2 sticks or 8 ounces unsalted butter, room temp.
1 cup brown sugar
1 egg yolk
1 teaspoon vanilla extract
1 cup unbleached all purpose flour
1/4 teaspoon plain salt
1 or more bars of milk chocolate---7 ounces total, broken
1/2 cup toasted slivered almonds or pecan pieces

Preheat oven to 350 degrees F. With the butter wrappers, grease a 9"x13" baking pan. In a small dry skillet, lightly toast the almonds, moving them around over medium heat for only a couple of minutes. Do not burninate. If you can smell them, they're burninated. Set aside to cool. Break up the chocolate into small pieces, set aside.

In a mixing bowl, beat the softened butter and brown sugar till light and creamy. Add egg yolk, vanilla, flour, salt and mix. Spread the cookie batter into the prepared pan. Bake until browned, for 15 to 20 minutes. Batter will rise and fall, do not be alarmed.

Remove pan from oven to a heat-proof surface and immediately sprinkle the broken chocolate pieces on top. Be careful working with the pan, it is still very hot. With either a dinner knife or an offset spatula, spread the melting chocolate evenly and gently. Do not tear up the cookie base. Top with the toasted almonds and let cool in the pan completely. When cooled, cut into bars. Store them in an airtight container, if you are lucky enough to have any left.

Chocolate Shortbread Cookies

OK, now we're back to our cookies again. We tried Martha Stewart's first, but Michael said they were too dry. I liked the firmness, but taste is what really matters, so it was on to another recipe. I found an old volume of Spirit of Christmas and this one added vanilla extract and salt. Maybe that's what it needed. They were much better than the first batch and I think the process of cutting out the cookie shapes after baking was great. I wanted a thicker cookie, so I used a narrower baking pan than the one listed.

CHOCOLATE SHORTBREAD COOKIES - adapted from Spirit of Christmas
makes about 2 dozen cookies

1 cup unsalted butter, room temp.
2/3 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/4 cup cocoa
1/4 teaspoon table salt
additional powdered sugar for dusting

Cream butter, sugar, vanilla in a large mixing bowl. In another bowl stir together the flour, cocoa and salt. Blend the flour mixture into the butter mixture, combine well. Wrap dough in plastic wrap and chill for 30 minutes. Preheat oven to 300 degrees F. Press dough into a 15" by 10" jellyroll pan. Bake for 30 minutes, turning pan halfway through baking time. Remove from oven and cut out shapes with a cookie cutter, about 2" wide or cut into squares or bars. Remove cookies from pan onto cooling racks. Sprinkle with powdered sugar. When completely cooled store in an airtight container. (May also be decorated with an icing glaze made of 1 cup powdered sugar mixed with 3 tablespoons of milk, and a tiny drop of food coloring.)

News From Hawaii

I tried calling about the earthquake but couldn't get through. Then Monica called to say that she is fine. The power is out, but she was finally able to call on her cell. Her houseguest is fine. My furry grandchildren, (the dog and cat!) are fine. And my beautiful son-in-law will be returning from duty later this week. Then everything will be fine. Gracias a Dios.

Retro Recipe Challenge #3 - Macaroni Saute

Another cookie break! Laura Rebecca's Kitchen is hosting this challenge, making a recipe published within five years of your birth year. I chose a recipe from Betty Crocker's Good and Easy Cook Book, Macaroni Saute. The cooking process is similar to making "sopa de fideo" which is a wonderful Mexican side dish using coiled vermicelli. The vermicelli is first broken into pieces, lightly browned in oil in a large skillet with some diced onion, then liquid is added, either plain water or a boullion cube added, and tomato sauce. Mexican restaurants rarely offer it and serve a side of rice instead, which usually tastes either too bland or too mushy. An informal survey found that 4 out of 5 diners preferred sopa de fideo to Mexican rice.

Mom actually made this macaroni dish, but she gave it her own flair. Her technique was to leave it uncovered, use canned crushed tomatoes instead of tomato juice, a tiny pinch of comino (ground cumin) and then she added grated Monterey Jack cheese to finish. If it got too dry during cooking, she added more water. It was one of our family favorites. Enjoy!

MACARONI SAUTE - from Betty Crocker's Good and Easy Cook Book published 1954
2 cups elbow macaroni, uncooked
1/2 cup chopped onion
1/2 cup green bell pepper (I used red)
1 clove of garlic, minced
1/2 cup cooking oil
3 cups tomato juice (I used crushed tomatoes)
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Worcestshire sauce

In a skillet, saute macaroni, onion, pepper and garlic in hot oil till macaroni turns slightly yellow. Add tomato juice and seasonings. Bring to a boil. Cover and simmer 20 minutes. Makes 6 servings.

This one tasted rather bland until I added Mom's touches.

Broken Cookies Have No Calories

Just a moment for a few random thoughts while I finish up with a baker's dozen posts on some basic cookie recipes:

Broken cookies have no calories.

Mom and Grandma made some pretty good cookies. Thanks!

Did you see that creepy commercial? No thank you, I don't dream about playing chess in the kitchen with a talking beaver and Abe Lincoln. Ever.

Maybe Starbucks should hand out information on how people can get a good night's sleep.

Kinda like a cigarette company telling you how to talk to your kids about smoking.

If he is the oldest person to have a number one album on the Billboard charts, why can't Bob Dylan crack a smile?

Can there ever be too many chocolate chip cookie recipes? I'll give you five seconds to answer that one.

Will the non-dysfunctional family please identify yourselves?

Once again, it's wait till next year. Hey, it could happen. THINK BLUE!

Why does chili, spaghetti, and cold pizza taste so good the next day?

If they are bringing "sexy back", then where has it been hiding all this time?

I am confused. Doesn't "farewell tour" mean you aren't going to be doing it anymore?

Nobody knows who ate the last cookie. Ever.

Russ Parsons' Snickerdoodles

OK, let me get this part out of the way first, then we'll move on to these yummy little Snickerdoodles. I LOVE THIS MAN! I have been a major fan of Russ Parsons for years. His "Lamb and Lentils to Eat With a Spoon" from the Los Angeles Times made me a devotee for life. And his "Chicken For A Crowd" is another killer recipe. I had the pleasure to meet him at a book signing and his recommendation for my practical final earned me a solid "B" in my culinary arts class. Watta guy! I have notebooks filled with yellowing newsprint pages, copies of his recipes from the Food Section. Thank goodness for sheet protectors and scanners.

These Snickerdoodles have a flavor and texture similar to "Bizcochos", Mexican cinnamon cookies. He gives a wide range for baking time in his recipe, a full five minutes to finish. Adjust to the desired crispness you prefer.
Thanks Russ, I love you!

SNICKERDOODLES - adapted from Russ Parsons, Los Angeles Times
makes about 4 dozen cookies

1 cup Crisco shortening
1 1/2 cup granulated sugar
2 large eggs
2 3/4 cup unbleached all purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon plain salt

Cinnamon Sugar: mix 1/4 cup granulated sugar plus 1 tablespoon ground cinnamon in a small bowl.

Cream shortening and sugar until light and fluffy. Add eggs one at a time, beating thoroughly with each addition. On to a sheet of waxed paper sift the flour, cream of tartar, baking soda and salt. Add to the shortening mixture, beat well. Scrape bowl and gather into a ball, wrapping in plastic wrap. Refrigerate until firm for one hour. Heat oven to 350 degrees F. Line two baking sheets with parchment. With a small melon baller or an iced teaspoon, scoop out a piece of dough and roll into a ball about the size of a walnut. Roll in cinnamon sugar and place on baking sheet leaving two inches apart. Bake for about 10 to 15 minutes. Cool on baking sheet for 5 minutes, then transfer to cooling rack. Store in an air-tight container.

Grandma Lil's Chocolate Chip Cookies

My beautiful son-in-law comes from a family of wonderful cooks, and they have generously shared their recipes with Monica. One of their finest is this cookie recipe from Jim's grandma. Come on now, the world can always use more chocolate chip cookies!

GRANDMA LIL'S CHOCOLATE CHIP COOKIES
makes about three dozen

1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup Crisco shortening
1/2 cup unsalted butter, room temp.
1 large egg
1 teaspoon vanilla extract
2 cups unbleached all purpose flour
2 teaspoons cream of tartar
1 teaspoon soda
1/2 cup chopped pecans
1/2 bag or 1 cup chocolate chips

Preheat oven to 375 degrees F. Line cookie sheets with parchment. Cream shortening and sugars together, add egg and vanilla, then add dry ingredients. Last fold in nuts and chocolate chips. Drop onto parchment cookie sheets about 2" apart. Bake for about 10-12 minutes, checking and turning cookie sheets halfway through. Remove from pan and place on cooling racks.

Rocks and Hermits Cookies

Since we are revisiting Granny's old recipes, I searched for her famous Rocks and Hermits Cookies to add here. As a kid I thought they were amazing, all those dozens and more dozens of cookies from only one batch. It was such a wonderful treat to come home from school and find freshly baked cookies with a cold glass of milk waiting for me. These cookies are simple to make by hand, and fun to make with the kids, a good way to teach math, among the many other benefits of cooking and baking together.

Since both recipes make TONS of cookies, you may want freeze half and bake them off later. To freeze cookie dough, scoop out individual cookies onto parchment and freeze separately for about an hour, then transfer to ziplock bags and place in freezer until ready to bake. Rocks are crunchy nuggets, while Hermits are more tender with a bit more spice. Both cookies keep well in tightly covered cookie tins and can be frozen to enjoy later. Thanks Granny!

HERMITS COOKIES
makes about 8 to 10 dozen cookies

1 cup Crisco shortening
2 cups brown sugar
1 cup milk
2 eggs, beaten
4 1/2 cups cake flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon soda
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 cup chopped walnuts
1 cup chopped raisins, or other dried fruits

Preheat the oven to 350 degrees F. Prepare several baking sheets with parchment, and have extra sheets of parchment on hand. In very large mixing bowl, cream together the shortening and sugar. In a small bowl beat the eggs and add milk. Onto a sheet of waxed paper, sift together all the dry ingredients, except the nuts and raisins. Add the dry ingredients to the shortening mixture, alternating with the wet ingredients. Incorporate the nuts and raisins, mixing well. Drop by teaspoons onto baking sheets and bake for about 15 minutes. Cool on racks and place in air tight containers, then freeze the rest in ziplock bags after a couple of days.


ROCKS
makes about 7 to 9 dozen cookies

1 cup Crisco shortening
2 cups brown sugar
2 eggs, beaten
3 cups unbleached all purpose flour
(OR subsitute 1 cup AP with 1 cup white whole wheat flour)
1/2 teaspoon salt
2 teaspoons soda
1 teaspoon ground cinnamon
1 cup sour milk *SEE NOTE
1 cup chopped nuts
1 cup chopped raisins, or other dried fruits

Preheat oven to 350 degrees F. Line baking sheets with parchment. In a very large mixing bowl, beat shortening and then gradually add in brown sugar, cream together. Add beaten eggs and mix. Onto a large sheet of waxed paper, sift the dry ingredients, except the nuts and raisins. Add the dry ingredients to the sugar mixture alternating with the sour milk. Add in the nuts and raisins and mix well. Drop by teaspoons on to
baking sheets. Bake for 8 to 10 minutes until lightly browned. Cool on racks. These will keep for a couple of weeks at room temp in an air tight container, or freeze in ziplock bags.
*NOTE - for sour milk add one tablespoon freshly squeezed lemon juice to one cup of milk in a glass measuring cup and let stand for 5 minutes before using.

Rum Balls

The first time we made these, I was a concerned about serving them to minors, the intense aroma of the rum filled up the whole room! But you'd have to be a little piggy and eat nearly the whole tray to get a buzz from these cookies. The ingredients easily mix together in one bowl and require no baking. Use fresh cookies for the crumbs, not leftovers, you don't want any stale after-taste. You may want to use the food processor to grind up the cookies into fine crumbs, but smashing up the cookies in a ziplock bag works just as well. Try to resist the temptation to unwrap these little munchies too soon and your patience will be greatly rewarded. They keep well at room temperature, and are great with hot cocoa or a steamy cup of coffee.

RUM BALLS
makes about three dozen cookies

2 cups finely ground galletas Marias cookies,
OR use vanilla wafers, freshly opened packages only
1 1/2 cups powdered sugar, divided
1/2 cup pecans, finely chopped
1/4 cup Meyer's rum or other dark rum, plus more
1/4 cup dark corn syrup
2 tablespoons unsalted butter, melted
tiny pinch of salt

Line a baking sheet with parchment paper or waxed paper. On a large plate, place 1/2 cup powdered sugar. In a large bowl combine the cookie crumbs, 1 cup powdered sugar, nuts, salt and stir. Add in the rum, corn syrup, melted butter and stir. If mixture seems too dry add a splosh more rum and continue kneading. It couldn't hurt! With clean hands, knead the mixture together or continue stirring. Using a melon baller or iced teaspoon, roll into a one-inch size ball. Roll each ball in the powdered sugar and place on the baking sheet. Wrap baking sheet tightly in plastic, completely covering and let tray sit at room temperature for 48 hours.

Crunchy Baseball Bars

These no-bake bars come from Granny's wonderful cookbooks, written way back when, before it became cool and hip to call it "retro" and "mid-century" instead of "old fashioned" and "corny" as I call it. It really is fun reading through these old recipes in fund-raiser cookbooks, recipe cards and booklets from the 1940's, 50's and 60's. Some of the writing is very silly by today's standards. Advice from one cookbook dated 1950 says "pork is always cooked to the well done stage. It is never broiled unless cured as ham." Huh? Another suggests when making a brown bag sandwich to "omit lettuce or other greens---they wilt." What? Yeah, things were different in the "retro" era, I guess. So were these Baseball Bars. YIKES! In one version they required 4 whole cups of candy morsels for the topping in a little 8" square pan! YUCK, that's even too DULCE for me. We played around with the original recipe and came up with these bars. Adding the crunch from "Honey Bunches of Oats" cereal and peanuts, then cutting back on the candies, it allowed us to keep the flavor of the "old fashioned" bars, while fending off a diabetic coma. We chose a larger size pan, to spread out the topping a bit thinner than the original. Leftover candy morsels can always be used in other cookie recipes, so please don't give in to temptation and throw in the whole bag. I like using salted peanuts with this sweet treat, for a contrast in tastes, but you choose for yourself. If you plan on allowing kid chefs in the kitchen, please supervise them at all times. The original Baseball Bars were designed to recreate the taste of the "Baby Ruth" candy bar, popular back when the Sultan of Swat ruled the sports world. These Crunchy Baseball Bars are a tip of the cap to "retro" ballpark concession stand treats. We present them here in honor of the 2006 MLB Playoffs.
GO DODGERS!

CRUNCHY BASEBALL BARS
Makes about 32 mini or 16 large bars

1/2 stick unsalted butter
1 package marshmallows, about 10 oz.
1 cup chunky peanut butter, divided
NOT "natural" style, use a brand like Skippy or Jif
1 cup chopped peanuts, divided
1/2 cup butterscotch morsels
1 cup semi-sweet chocolate morsels
6 cups Honey Bunches of Oats cereal

Spray a 9"x13" baking pan with a non-stick coating, like a canola spray, and set aside. Tear off a sheet of waxed paper longer than the pan, set aside. In a large pot on medium heat, melt the butter, add the marshmallows and stir with a big wooden spoon till completely melted. Add in all but 2 tablespoons of the peanut butter and stir. Add the cereal, 1/2 cup peanuts and toss quickly to coat. It will get all smooshy, but that's OK. Scrape into the prepared pan, cover it with the sheet of waxed paper and press the mixture down firmly into the pan in a somewhat even layer. Remove the waxed paper. Sprinkle butterscotch morsels over the top and press them into the mixture while still warm, use the waxed paper again if needed. In a small sauce pan over medium heat melt the 2 remaining tablespoons of peanut butter and the semi-sweet chocolate morsels to a spreadable consistency, stirring constantly, do not burninate. Pour over the mixture and spread with a spatula to coat evenly. Top with the remaining chopped peanuts. Allow to cool completely and cut into bars.
THINK BLUE!

Mexican Wedding Cakes

Not really a traditional cake, these are the snowy white cookies, the Pastelitas De Boda served at weddings, that nearly melt in your mouth. It is a familiar cookie also featured around the holidays and similar versions are found in other countries besides Mexico. Not exactly like the pfeffernusse, which has a bit more crunch and spice, these little nuggets hold up nicely in a cookie gift basket. Wrap in plastic and store in air tight containers to avoid getting powdered sugar all over the place. Monica gave this cookie her special touch with the addition of almond extract. Thanks Mo!

MEXICAN WEDDING BALLS
Makes about 4 dozen cookies

1 cup or two sticks unsalted butter, softened at room temp.
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups powdered sugar, divided
2 1/4 cups unbleached all purpose flour
1 cup finely diced pecans

Preheat oven to 350 degrees F. Line two sheet pans with parchment paper. Place 1/2 cup powdered in the middle of a sheet of waxed paper. Place the flour in the middle of another sheet of waxed paper. In the mixer bowl fitted with the paddle attachment combine the butter and the two extracts. Slowly add 1/2 cup of the sugar, holding the waxed paper like a funnel, into the butter mixture. Then add the flour slowly in the same manner, and add the nuts. If you have one, it's a good time to use that splatter shield on your mixer. Scrape the bottom of the bowl with a spatula, mix to combine. Pinch off pieces of dough and roll into one-inch balls. Place on sheet pans giving about an inch or so of space inbetween. Place remaining powdered sugar on a large dinner plate. Bake one sheet pan at a time, about 12 to 15 minutes, rotating pan half way through baking. Cookies should be lightly browned, do not overbake. Remove pan from oven and let cookies cool about 5 minutes. Roll each little ball in the powdered sugar. Allow them to absorb the powdered sugar for about one minute, then place them on racks to cool completely. Store in airtight containers.

Cream Cheese Sugar Cookies

More cookies? Oh yeah! This cookie was a big hit last Christmas, with kids and adults alike. They are easy to handle, hold their shape, are easy to cut out with your best fancy cookie cutters, and have a light subtle taste, which stands up to all the decorations you can pile on. Depending on the size of the cutters, you can easily get about four to six dozen cookies from each batch. The dough can be made ahead of time and keeps well in the frige for about a week. It makes for a fun afternoon with friends, grandchildren, your own kids of any age, neighbor kids, or be creative and design your own cookie art all by yourself!

CREAM CHEESE SUGAR COOKIES - adapted from the Pillsbury Doughboy (hee-hee!)
1 cup sugar
1 cup unsalted butter, softened at room temp.
1 package cream cheese 3 ounce size, softened at room temp.
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 large egg yolk
2 cups unbleached all purpose flour
Cookie decorations: colored sugars, frosting, royal icing, jimmies, sprinkles, dragees, etc. as desired

In the bowl of a KA mixer with the paddle attachment, or a large bowl, combine ALL ingredients EXCEPT flour and cookie decorations. Beat until light and fluffy. Add the flour and mix well. Be careful not to overheat mixer by adding in flour a bit at a time. Scrape the bowl frequently while mixing. Shape dough into three disks. Wrap tightly with plastic wrap twice and refrigerate at least one hour or overnight.

When ready to bake cookies, heat oven to 375 degrees F and remove only one disk from the frige. Leave the other two in the frige until ready to work. On a lightly floured surface, roll out dough with a rolling pin, starting at the center and rolling out, north to south, east to west, to about 1/8-inch in thickness. Place about 1/4 cup of flour onto a saucer. Dip cutter into flour and then cut out desired cookie shapes. With an offset spatula, place the cookies on a sheet pan lined with parchment paper. Decorate with colored sugar, if desired.

Bake for about 6 to 10 minutes, check about halfway through the baking time and turn sheet pan back to front, to prevent overbrowning and oven hot spots, do not "burninate" these cookies (but they still taste good!). Gently remove from parchment paper onto cooling racks. You can use the parchment over again, allow pan to cool first, wipe off any cookie crumbs, then place next batch ready for baking. If desired, decorate cookies with frosting, royal icing, etc. when completely cooled.
THINK BLUE!

Soft Batch Chocolate Chip Cookies

George, my baking buddy, got me thinking about those packaged soft cookies that were all over the market and on TV years ago. I like crisp cookies, but these are tender and have a deep flavor, mostly from the addition of molasses and the use of both baking soda and baking powder. So here's another treat to include with our holiday collection. They're great for cookie exchanges, hostess gifts, office treats, or a late nite snack with a glass of milk from "Da-Iry" --- yum!

SOFT BATCH CHOCOLATE CHIP COOKIES
Makes about 4 dozen

1 lb. unsalted butter, softened at room temp.
2 large eggs
2 tablespoons molasses
2 teaspoons vanilla or paste
1/3 cup water
1 1/2 cup granulated sugar
1 1/2 cup brown sugar
1 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon plain salt
5 cups all purpose flour
18 oz. (1 pkg. plus 1/2 pkg.) semisweet chocolate chips
Optional: 1 cup chopped pecans

Preheat oven to 375 degrees. Line two sheet pans with parchment paper. Cream the butter, eggs, molasses, vanilla and water in mixer bowl with paddle attachment or by hand in a medium sized bowl, until well combined. In a large bowl, sift together the sugars, baking powder, baking soda, salt and flour. Combine the wet ingredients into the dry ingredients. Add in the chocolate chips and pecans, if desired. With a melon baller or iced teaspoon, scoop the dough into 1-inch balls and place on parchment paper about an inch apart, to allow for spread. Bake for about 8 minutes, rotating pan about halfway through, until lightly browned on the edges, do not "burninate" and overbake. That will make them crispy instead of soft. Remove from oven and place on cooling racks. These are similar to the famous Keebler cookie.

Think Blue!

Well, this has been one heck of a year with my Boys in Blue! I had high hopes for a great year, but never did I expect anything like this, clinching a spot in the playoffs. Now my question is --- what happens next? We are still tied with SD, and are still in the Wild Card spot. Oh Lucy, somebody splain, pleeze! I will have to wait for the LA Times Sports page, either online after midnight, or if I hit the sack early, I will read it tomorrow in print. Whatever happens, I am soooo happy. There's a Rally scheduled at the Universal City Walk on Monday, check the paper for details.
GO DODGERS!

The Hat

I mentioned in my last post that after eating at The Hat, I sat down to watch "Cooking Showdown" on KSCI Channel 18. We shared the famous and deadly chili cheese Fries, and I ate half a double dipped pastrami. Let me explain, this is the famous Southern California burger stand pastrami sandwich, not your deli stacked sandwich on rye, which in all fairness is another very good sandwich, just not the same. I've been to a few places outside of So.Cal. and they don't make pastramis anywhere else like they do out here. When Monica comes out to visit, The Hat is first place on her list.

The Hat is one of the oldest burger joints in the area, the original opened in 1951. Chronis on Whittier Blvd. also makes a pretty darn good pastrami, and the best chili dogs, and I must give them credit for still being around. But The Hat is closer to the house, so that's what we chose. My cousin even worked at Chronis through high school. And for the record, Dirty Vegas filmed their video for "Days Go By" at Chronis, the one where the guy starts break dancing out in front of the burger stand. How cool was that to see Chronis on MTV!

Ever since I was a kid, I've enjoyed these juicy dipped pastrami sandwiches, and The Hat makes a good one. They long ago abandoned the denser heavier French roll for a much larger and softer one, and they increased the price to $6.29, but they still serve a very generous sandwich. The freshly sliced French roll is dipped (or not!) into the steaming hot au jus, slathered with mustard, layered with pickle slices, and then thinly sliced lean pastrami is piled on. Anymore, I can only eat half, if I want to enjoy any chili cheese fries and still be able to breathe! I told you this story so you would understand that it really and truly had to be some spectacular food on "Cooking Showdown" for me to even think about any food after a meal from The Hat. It was that good!

THE HAT
locations throughout Southern California
Upland, Temple City, Simi Valley, Brea, Lake Forest and more!
PS---Wouldn't THE HAT pastramis be the perfect ballpark food at Dodger Stadium? It could happen!

Bagels That Grab A Woman's Heart!

La Vida Dulce LOVES cooking shows! Some more than others. I also love bizarre TV. Stuff nobody watches but me. Many years ago I got hooked on a soap opera called "Tokyo Housewives" that was followed by a cooking show in which a battle was waged between two chefs over a featured food item, like sea cucumber. It was the original "Iron Chef" now shown on FoodTV. Both shows displayed English subtitles, I loved watching them. It was charming to hear the English and French culinary terms on the cooking show. Then suddenly "IC" was taken off the air. I actually called the local station, Channel 18, and asked what happened. It seems that there was a dispute over the rights to the English translations and subtitles so that was that. Well, I was very happy to see "IC" back on the air, but those cheesy voice-overs are the worst. I rarely watch it anymore, it's annoying to listen to the silly overacting and giggling. Put the subtitles back, please!

Well you can imagine my delight, while scrolling the through the guide, to discover another Japanese food program called "Cooking Showdown" on Channel 18. OMIGOD it is fabulous!! Two teams of spectators who decide the winner, two chefs, two different takes on the same meal item, this week---sandwiches! One team chose to make a fried fish filet sandwich with freshly caught suzuki fish. The other team made a Norwegian smoked salmon sandwich on a fresh bagel. The bagel team called their sandwich the "Jennifer Lopez" and the suzuki team called theirs the "Mariah Carey" which had both teams laughing. Me too! Ask yourself, what would JLo eat? Elaborate preparations were made, they even smoked the Norwegian salmon onstage in a stainless steel smoker that had me envious. These were the most spectacularly executed plate presentations, and both teams of spectators were anxious for a bite of either one. It made me hungry too, and we had just been to The Hat!

The best part of the show is a behind-the-scenes look at the featured "Showdown" foods. Cameras were on board the tiny fishing boat that hooked the suzuki, which is one of the most expensive types of fish. We were then treated to a visit to the popular "Bagel Cafe" and watched fresh dough being made into bagels. They made it clear that only imported American flour was used. I was surprised to learn that they didn't boil their bagels for a very long period of time. A longer boil creates a chewier bagel and they said Japanese jaws are not as strong as American jaws! Then the baker announced that these bagels "grab a woman's heart!" --- so help me, that's what the subtitles read! They went on to explain that since there is no fat in these bagels, women love them. The bagels looked delicious, slightly chewy outside, soft and fluffy inside. Customers couldn't get enough.

After the two sandwiches were presented, the spectators voted, and the suzuki fish sandwich won. That meant that the spectators who voted for the bagel sandwich didn't get to eat! All they could do was look on with sad faces and watch the other spectators devour their food, and then the show was over. Bizarre TV indeed, and I loved it. La Vida Dulce can't wait for another "Cooking Showdown" next weekend. I found a cooking show that grabbed my heart!
NOTE: You can watch "Cooking Showdown" in the greater Los Angeles area on KSCI Channel 18 at 8pm on Saturdays.
THINK BLUE --- GO DODGERS!!

Basic Biscuit, Cocoa and Playdough Mixes

Here it is, September is almost gone already, and that means it's time to get myself into gear for the holidays. Once a week La Vida Dulce will be posting some of the basic mixes, formulas and recipes we have used throughout the years. It helps to have these on hand, that way we can get moving and be done with one product or gift, then move on to the next. Today we feature two mixes using nonfat dry milk, plus a fun playdough recipe for the kids. Older kids with some basic kitchen knowledge can handle this one, but PLEASE supervise them, accidents can happen, even I have recent kitchen scars. Younger kids can help out with measuring, (a wonderful way to teach math!) but safety comes first. Have fun!

BISCUIT MIX (something like that big yellow box)
2 lbs. or about 8 cups unbleached all purpose flour
1 1/2 cups instant nonfat dry milk
1 tablespoon plain salt, not kosher
1 1/2 cups shortening

In a very large bowl stir dry ingredients until well mixed. With a pastry blender or large fork cut in the shortening until well blended. Store in an air-tight covered container, keep at about 70-75 degrees F. Use within one month. Makes about 10 cups.


COCOA MIX
5 cups instant nonfat dry milk
1 cup granulated sugar
3/4 cup quality cocoa powder,
Ghiradelli or Hershey's Dark are good choices
tiny pinch of salt
Additional flavorings:
1 teaspoon ground cinnamon
OR
2 teaspoons instant espresso powder
Whipped cream
Marshmallows

Mix nonfat dry milk, sugar, salt and cocoa together in a very large bowl with a whisk. Add flavorings as desired. Store in an air-tight covered jar.

To make 1 quart of chocolate milk or hot cocoa, add 3 cups of plain water to 1 1/2 cups cocoa mix in a heavy saucepan. Heat just to boiling. Lower heat and continue to cook for 3 minutes, stirring constantly, set the timer. Serve in mugs or large cups for hot cocoa, top with whipped cream or marshmallows, if desired. For a quick cold chocolate milk drink, chill before serving. To make only one cup of hot cocoa, use 6 tablespoons of cocoa mix in a mug and add 3/4 cup boiling water, stir.
NOTE: This mix makes a nice hostess or gift exchange present. Include the directions on a gift card.


HOMEMADE PLAYDOUGH
1 cup unbleached all purpose flour
1 cup plain water
1 tablespoon canola oil
1/2 cup plain salt
2 teaspoons cream of tartar
liquid food coloring

IMPORTANT NOTE: Please remember to supervise at ALL times when cooking with children. DO NOT WALK AWAY, PET THE DOG OR ANSWER THE PHONE! Be the adult in charge, not next of kin on the accident report. Seriously.

To make playdough in the desired color, add a few drops of food coloring to water, or add more for a deeper color. Combine all ingredients in a heavy saucepan, stir with a wooden spoon. Cook mixture on medium heat until it begins to leave the side of the pan, just as with choux paste. Let cool, remove from saucepan, and place in a tightly covered plastic container, or ziplock bag. Place in refrigerator for about 30 minutes before using, it may be too warm for small hands to use. Keep in the frige when not using, and throw it out if it gets too dirty. Will last for about one month. So you know when it's past its prime, write the date playdough was made on a piece of tape and stick onto the side of the container. Make a couple of batches in several colors. Be creative, get out the rolling pins, cookie cutters, wooden sticks, whatever. But if you want to add flavor extracts, remember it may entice kids to eat the playdough. It's up to you. This is great fun to make with your kids or grandkids!

Chef Robert Wemischner Featured On C2C

Chef2Chef.net is one of the best places for seriously curious cooks, chefs, bakers, and all who possess more cookbooks than they can remember. Today on the Chef2Chef.net Foodservice Daily page, Chef Bob Wemischner, my baking and pastry instructor, is featured this week with recipes from his book "Cooking With Tea" and he is also the featured chef on the National Honey Board site, click on their foodservice tab. He is absolutely brilliant, a dedicated teacher, knowledgeable, supportive, and he inspired me to continue my studies. I will never forget the day he showed us how to make apple strudel so thin, you could read the newspaper through it. The finished product is on top, covered in confectioner's sugar. Next, Chef Bob is rolling out the strudel dough on to the linen tablecloth I liberated from the Culinary Arts storage room downstairs. Had to promise a slice of strudel to someone in return. That's my bakeshop partner, Elaine, brushing on the eggwash. She is an awesome lady. Good thing I finally learned how to upload these pictures, and good thing I ordered the CD with my double prints! One of these days I will figure out how to link to other websites. (Duh, Mom! I can hear my kids say!) Until then go read about him for yourself on Chef2Chef.net. Better yet, check it out on Amazon and go buy his books. Many thanks to Chef Bob!

Seriously Fresh Fruit Cobbler

We are very fortunate have fresh seasonal fruits available in Southern California, especially the wonderful stone fruit. Some of the peaches and nectarines have been spectacular, and many pitchers of white sangria were filled with slices of them this summer. So before they are completely gone, we needed to have one more dessert featuring these delicious stone fruits. I found this recipe about two years ago (gosh I forget where!), and it is one of the best old-fashioned fruit cobblers I've tried, simple, quick and delicious. Canned fruit will make a decent enough substitute for the fresh juicy peaches or nectarines, but seriously, fresh is best. Seriously.

SERIOUSLY FRESH FRUIT COBBLER - serves 6 to 8
Fruit:
5-6 medium fresh peaches or nectarines peeled and sliced,
the white ones have been exceptional this year
1/2 cup granulated sugar
1 tablespoon fresh lemon juice, Meyer lemon preferred

Batter:
3/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup unbleached all-purpose flour, King Arthur is a good choice
1 tablespoon baking powder
1/4 teaspoon salt
1 cup whole milk, use the real deal
ground cinnamon, optional
whipped cream or ice cream for garnish

Preheat oven to 375 degrees F. Place sliced fruit in a medium bowl, sprinkle with sugar and lemon juice and allow to set for about 30 minutes. Pour the melted butter into a 9"x13" baking pan and set aside. In another medium bowl, combine flour, baking powder, salt, sugar. Make a well in the center of the bowl and add the milk. DO NOT OVERMIX, gently fold together. Pour batter over the butter. DO NOT STIR. Trust me, yes, you've heard that one before, but you will be rewarded for your resistance to stir. Add the macerated fruits with the juice and again DO NOT STIR. See, you're getting the hang of how simple this is to make. Sprinkle a bit of ground cinnamon over the top of the cobbler. Bake till it gets golden brown, about 30 to 40 minutes or until it is done. It will be very moist so no point in checking with a toothpick. Remove and cool in pan for about 30 minutes before serving. To garnish, serve with a spoon of whipped cream or a big scoop of good ice cream.
NOTE: If you are using canned fruit, you need two 15 ounce cans of sliced peaches, including the juice, or use any other canned fruit, same size cans. No additional sugar or lemon juice required. If you are using fresh, be sure to peel the fruits, leaving it on makes the fruit somewhat bitter tasting. Decrease the sugar if the fruit is seriously sweet already.

Wow! And You Heard About It Here First!

Check out the L.A. Times food section today, go to latimes.com/food and on the front page is the lead article "Wow, what a deal!" My dear friends of La Vida Dulce, I recently wrote about the hot dogs at Costco and an entire post was dedicated to that wonderful fish taqueria, Tacos Baja Ensenada. Can you believe it, seeing these favorites of La Vida Dulce on the pages of The Times? And I was going to include Fosselman's Ice Cream in Alhambra in an upcoming post. Can't get enough of their pumpkin ice cream, available in the fall. Well, you heard about it here first. Keep watching, more good stuff to come!

Back To School

I can't believe it, it's time to get back to school. Good thing it's on Saturday mornings, I certainly don't want higher education getting in the way of my life. (Oh sure, like I have my calendar booked solid!) I still don't know where the summer months went. Seems like last week I was planning on pruning the roses and picking the figs before the birds got to the good ones. Needles, our iguana got the few small figs I picked for him. Yes, and just in time for Russ Parson's article in the Food Section this week about glorious California figs. Gosh, how I love that man! He is one of my food heroes who inspired me to go to culinary school. It was his roasted lamb technique and his snickerdoodles that made me a fan forever. We even used one of his recipes in baking class. That's high praise indeed.

Well, the summer has turned out to be pretty awesome. Except for the loss of my beloved Nikk the Pomeranian, things have been good out here at the old 1950's ranch style house. I'd complain about a few things, but oh big woo! Like who would listen anyway? I am grateful for a whole lotta stuff. Shadow, our seriously injured kitty, has healed up quite well. He's back to his sweet self, acting like the same doofus he was before his unfortunate accident. At this very moment, he's attacking a floral arrangement in the living room. What a guy!

My Bums are in first place right now. Maybe we won't have to wait till next year. Hey, it could happen! Regardless of the outcome of the playoffs, it's been a relatively good season. It could have been worse, and it has been much worse. So I keep praying and THINK BLUE---Go Dodgers!

We have tried out some new desserts, and a few new ingredients. My baking buddy George says the new Nestle Chocolatier makes some pretty darn good tasting cookies. It was his idea to make the Chocolate Covered Cheesecake on a Stick. Thanks dude, you're amazing, what a treat! Unfortunately, like Shakira says, the hips don't lie. They scream out the number of calories in every wickedly delicious bite! So it's a good thing we can share with our neighbors and Lauren's family.

More good news, Chef Gordon is recovering from surgery and I am looking forward to seeing him soon. I also heard from Elaine, and hope to see her as well.

Nope, didn't get the new food processor, postponed the Vegas and San Diego trips for a couple of months, and forget about St. Louis this year. And Hawaii. It also would have been nice to visit NYC and go with Calvin Trillin on the Chinatown Walking Tour. There will be another time for all that travel, just not right now.

Michael says he'll upgrade my computer for me, so that will save a ton of money. And he's looking for a decent cheap digital camera. A good food blogger needs to display the wares, show off the goods, and make dazzling presentations.

Alice was kind enough to organize a beautiful memorial for my nephew, on what would have been his birthday. It was touching to see how much he was loved by so many of his friends. I loved hearing the stories about him, all the fun he had with his friends back in the old neighborhood where he grew up. That's the way I'd like to remember him, happy, playing the guitar, singing for everyone. And of course the food we shared was outstanding. Antipasto salad, garlic bread, pasta, pizzas, cupcakes and ice cream, what a feast! My nephew would have loved it when we lit the candles on our cupcakes and sang happy birthday to him. Rest in peace.

We have a new baby in the family this summer and another baby is on the way in the fall. That makes me a Great-Auntie three times in about a year! Monica is well and happy, my beautiful son-in-law Jim is too. Michael is busy with work and his computers. And Lauren. My life, this Vida Dulce, yeah, it really is pretty sweet. Can the Gingerbread Houses, Holiday Cookies, Rum Cakes, Tamales, Pozole, Turkey, Standing Rib Roast and Ciabatta Stuffing be too far away? Nah, thank God!

Frozen Cheesecake on a Stick

It's time for the Los Angeles County Fair again! And time for more food on a stick. I've seen some strange ones, some messy ones, but this summer the idea of cheesecake on a stick caught my interest. Combining chocolate, a dense cheesecake, and the convenience of a portable dessert, it's nearly perfect. If you want, you can go ahead and bake your own cheesecake, but my kitchen gets around 90 to 95 degrees these days, with no end in sight. Melting the chocolate only requires a few minutes on the stove, placing a Pyrex bowl over a saucepan with hot water. This dessert makes good use of the frozen cheesecakes sold at Trader Joe's, one of Michael's favorites. Thanks to George for mentioning this dessert.


Cheesecake on a Stick

1 (8-inch) frozen cheesecake (Trader Joe's is best for this)
1 (12 ounce) package milk chocolate chips
2 tablespoons vegetable shortening
1/2 cup chopped nuts of your choice
or toppings like brittle chips, jimmies, mini chips
8 Popsicle sticks

Line a baking sheet with wax paper. Cut cheesecake into 8 equal wedges.
Make a 1/4-inch horizontal slit in the center back of the crust of each
slice of cheesecake with the tip of a knife. Insert a wooden craft stick
through the slit, halfway into each slice. Place the slices on the baking
sheet, cover pan completely with plastic wrap, and freeze overnight.

Melt the chocolate chips and shortening in a bowl set over simmering water, on low heat, stirring constantly. Remove bowl from the heat and spoon over the cheesecake slices, holding the wedge of cheesecake carefully over the bowl by the stick, coating completely and allowing the excess chocolate to drip back into the bowl. Before the chocolate hardens, sprinkle 1 tablespoon nuts or toppings over the top of each and return to the baking sheet; freeze for 1 hour, or until the chocolate and cheesecake are frozen. Makes 8 servings.

Nestle Chocolatier

There's a new chocolate on the shelf. Visit www.verybestbaking.com/products/chocolatier to view the new products from Nestle. There are a few recipes on the site, but I expect to see a lot more. Just what I needed, more chocolate!

Diane's New Backyard

I was sad to hear Diane demolished her "Happy Hula Hut" which was the site of many good parties years ago. But when I visited recently, and saw the changes she has made, it was absolutely unbelievable. The whole yard looks like a vacation paradise. She has been hard at work, with the help of a few good men, and her new backyard is amazing. I've been to expensive hotels that don't even come close to this place. It is so beautiful. Fire pit, tikis, spa, and new outdoor furniture that makes my living room look like a catbox. A gorgeous deck and patio that practically covers the whole yard, new sod, and palm trees. Then she went out and bought a brand new shiny stainless steel BBQ grill with all the bells and whistles, the kind of BBQ that makes big grown-up men go all misty-eyed and drool with envy. I talked to her on Thursday and she's still working on putting in more tropical flowers and shrubs.

This article by Chet Flippo on CMT.com describes the kind of BBQ that I know she'd love to throw. Diane would add her white zinfandel, and more Toby Keith. I would bring tequila, limes, freshly made salsa, fresh tortilla chips, and a big antipasto platter. I like most of the same music choices as Chet, but maybe add songs from Buck and the Man in Black, God rest their souls. I'd also add songs from Miss Patsy, Miss Loretta and Wynonna. You've got one helluva menu here, thanks Chet! This post is dedicated to Diane and her beautiful new backyard---Whoo-Hoo!!

From CMT.com
NASHVILLE SKYLINE is a column by CMT/CMT.com Editorial Director Chet Flippo.
BARBECUE, BEER & COUNTRY MUSIC
A Recipe For An Ideal Country Summer Saturday
Here's the recipe for a perfect Nashville country Saturday afternoon. Take five or six pounds of baby back ribs. Slice them into manageable little
racks of two or three ribs each. Marinate them overnight in the refrigerator in a big baggy full of a solution of olive oil, wine vinegar, minced garlic, lemon juice, a dollop of honey mustard, a dash of Worcestershire sauce, salt, pepper, rosemary, basil and sage.

In a separate baggy, marinate some chicken thighs -- the only chicken part that smokes well -- and some sausage links of your choice. Me, I prefer chorizo. Meanwhile, soak three or four handfuls of mesquite and hickory wood chips in a coffee can of water for a couple of hours before smoking.

You have invited some friends to come over at about 5 o'clock. Put the coals in the smoker at about 3 o'clock, soak them in lighter fluid for a minute or so and then light them up. When the flames finally settle down, in an hour or so, and the coals are white hot, sprinkle the wood chips over the coals and start arranging the goodies on the racks above the coals and fill the smoker's water pan with water and the remaining marinade. Put the ribs on the lowest rack, because they need a little more love and heat and attention from the hot smoke. I've got vertical rack inserts, so the smoker holds more ribs. Put the chicken and sausage on the top rack and put the cover on and prepare for a lovely aroma to begin wafting out.

Put your music on, because the early birds will show up around 4 to "help." Here's a sample Saturday afternoon barbecue soundtrack: Alan Jackson's "It's Five O'Clock Somewhere" and "Livin' on Love," Willie and Waylon's "Good Hearted Woman," Waylon's "Luckenbach, Texas," Willie and Toby's "Beer for My Horses," Willie's "Whiskey River," Dwight Yoakam's "Guitars, Cadillacs," Ralph Stanley's "Dim Lights, Thick Smoke and Loud Loud Music," George Jones' "White Lightnin'," Flatt & Scruggs' "Foggy Mountain Breakdown," Shenandoah's "Next to You, Next to Me," Merle Haggard's "I Think I'll Just Stay Here and Drink," Jerry Reed's "Amos Moses" and "Caffeine, Nicotine, Benzedrine (And Wish Me Luck)," Kenny Chesney's "When the Sun Goes Down," Jerry Lee Lewis' "Drinkin Wine Spo-Dee O'Dee" and "What's Made Milwaukee Famous," Jerry Jeff Walker's "Up Against the Wall Redneck Mother," George Strait's "Living and Living Well" and "Designated Drinker," Kinky Friedman's "Get Your Biscuits in the Oven and Your Buns in the Bed," Ray Wylie Hubbard's "Screw You, We're From Texas," David Allan Coe's "You Never Even Called Me by My Name," Brad Paisley's "Alcohol," Little Feat's "Sailin' Shoes," Shooter Jennings' "Fourth of July," Alan Jackson's "Pop a Top" followed by Jim Ed Brown's original, Webb Pierce's "There Stands the Glass," Delbert McClinton's "Two More Bottles of Wine" followed by Emmylou Harris' version and "Amanda" by Don Williams followed by Waylon's version.

Bring out bottles of chilled La Crema chardonnay and Ecco Domani pinot grigio and some Ferrari-Carano merlot and a tub of iced down longneck bottles of Beck's beer.

Pull a few of those big ol' ripe red and yellow tomatoes from your garden, and slice them up and serve them with some little slabs of fresh mozzarella cheese you got at Wild Oats when you ran out on your lunch hour Friday. Drizzle the tomatoes and mozzarella with some good olive oil. Sprinkle with shredded fresh basil leaves from your garden. That's your appetizer.

When the ribs and chicken and sausage are ready, serve them with some Publix New York Style potato salad. Forget that southern potato salad with eggs all in it. New Yorkers do know how to make tater salad, after all. Face it. May as well have some Publix cole slaw for those finicky people who demand green vegetables.

After you've all eaten everything you possibly can, bring out a plateful of paletas (those tasty Mexican fruit popsicles you also bought Friday on your lunch hour at that little paleta store on 12th Avenue South). And bring out a bottle of Maker's Mark and some cracked ice and spring water and a mason jar of 'shine. And some cigars. Light something up. Live life.

Share the love. Give it to a stranger. You're s'posed to share it with your friends.
Article by Chet Flippo.

Summer Mango Muffins

My last visit to Costco, which was about two years ago, came to over $200.00 and all I wanted was to pick up double prints. YIKES! How did all that stuff get into my oversized shopping cart? I never renewed my card. The best Costco products are actually outside, the hot dogs, the cardboard pizza, and that sticky sweet soft-serve swirl ice cream cone. With a relatively small household, we no longer have the need for mass quantities of goods. But Michael and Lauren are taking their relationship to another level---doing Costco shopping together! They really did pretty well, and one of the benefits of their adventure was bringing home a case of mangos. These mangos are juicy and full of flavor. We did the usual smoothies and fruit salads. I'm doing a salsa for a roasted pork butt tomorrow. But I took these sweet mangos to another level and came up with some lovely muffins, adapted from a recipe by Curtis Aikens. Moist and delicious, and with some dried cranberries and pumpkin seeds, they are great with a cup of coffee on these cool mornings.
Many thanks to Michael & Lauren for the mangos!

SUMMER MANGO MUFFINS - adapted from FoodTV Curtis Aikens
1/2 cup brown sugar
1/4 cup granulated sugar, if needed
1/2 unsalted butter, room temp
2 large eggs
1 cup fresh mangos, peeled, pitted and mashed
1/4 cup pumpkin seeds or diced nuts, your call
1/2 cup dried cranberries
1 cup King Arthur unbleached all-purpose flour
1/2 cup King Arthur white whole wheat flour
1/4 teaspoon baking powder
1 teaspoon baking soda
pinch of salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg

Preheat oven to 350 degrees F. Generously grease a 12-cup muffin tin or coat with a non-stick spray. Check the mangos for sweetness, and leave out the 1/4 cup granulated sugar if the mangos are sweet enough. Cream the butter and sugar till light in color. Add the eggs and beat until fluffy. Add in the mashed up mangos, seeds, cranberries and mix till combined. Sift together the dry ingredients and add to the mango mixture, stirring by hand. Do not overmix. Fill each of the muffin tin cups 2/3 full. Bake for 25 minutes or till muffin springs back when touched. Let cool for 10 minutes in muffin tin, then remove to cooling rack.
Makes 12 muffins.
Note: Mix the muffin batter and refrigerate overnight to bake them in the early morning. The cranberries become softer and the spices will blend together nicely.

Never Enough Chocolate!

Can you believe it, I finally baked something this week! Thanks to the "June Gloom" that finally arrived, these cool mornings are perfect for entering into my A/C deficient kitchen. That's OK, I found out that my neighbors with A/C must suffer with their outrageously high Edison bills. Well, I deserve to be rewarded for my energy conservation and my sweaty forehead. Bring forth the baked desserts!

This chocolate delight is adapted from the new Pampered Chef booklet, Fall/Winter 2006 Season's Best Recipe Collection. Although there are quite a few steps, it is still fairly simple. Such a decadent sweet, it has a rich chocolate toffee flavor, and will make an excellent treat for the holidays coming up soon. Is there ever enough chocolate? Neh-vah!

CHOCOLATE PECAN LATTICE TART - adapted from Pampered Chef

1/3 cups chopped semi-sweet chocolate
1 tablespoon unsalted butter
3/4 cup finely chopped pecans
3/4 cup firmly packed brown sugar
1 egg, room temperature
2 tablespoons light corn syrup
1/2 teaspoon vanilla
1 package refrigerated pie crusts, not the frozen one in a pie tin
Ice cream, optional
Additional pecan halves and chocolate for garnish, optional


Preheat oven to 375 degrees F. In a large microwave safe bowl, melt the chocolate on high 20-40 seconds, stir, then nuke again for an additional 20-30 seconds. Stir until smooth. Add the pecans, brown sugar, egg, corn syrup, vanilla, whisk and set aside.

Place one unrolled pie crust in the center of a lightly floured pizza pan or baking stone, set aside. Unroll the second crust onto a cutting board and gently fold in half, do not crease. To make the lattice strips cut into strips about a half-inch wide using a crinkle edged cutter, if available.

Spoon the chocolate mixture onto the center of the crust on the pizza pan, gently spreading it out to a circle, but avoiding the edge. Carefully twist the lattice strips and place over the filling, placing the longest strips in the center. Twist the remaining strips and place across, forming a lattice pattern. Fold the edge of the crust over the strips and pinch to seal. Add pecan halves between the lattice strips, if desired.

Bake for 25-30 minutes or until crust is golden brown. Remove from oven and let cool slightly, then cut into wedges. Serve slightly warm with a scoop of ice cream if desired, Ben & Jerry's Heath Bar Crunch is my personal fave, and drizzle melted chocolate on top.
Serves 12 or more, this is a very rich dessert!

Frozen Key Lime Cups

I love Ina Garten's books. Everything is very clear, precise, with great photos and presentations. Her show on FoodTV doesn't get as much play as some of the other less-qualified unmentionable ones who seem to be hogging up the whole channel. And I don't mean Sandra Lee---anyone who comes up with new cocktails in every show deserves a hearty SALUD! from La Vida Dulce. In an effort to find a Key Lime dessert that didn't require baking and heating up this house, I knew I could count on Ina for this simply fabulous, quick, light, and delicious take on the famous Florida pie. We went for a no-bake crust, a cooked egg yolk base, and calorie-wise individual portions, leaving out the whipped cream topping, which make this dessert just the right finish to a Big Salad dinner. Lauren loves it!

FROZEN KEY LIME CUPS - adapted from the Barefoot Contessa
16-18 galletas Marias crackers
6 extra-large egg yolks
1/4 cup sugar
1 can sweetened condensed milk, 14 oz. can
2 tablespoons finely grated lime zest, divided
3/4 cup fresh lime juice, divided, about 4-5 limes
cupcake papers
cupcake tins
whipped cream, optional

Line two cupcake tins with 16-18 cupcake papers. Press a Marias cookie into the bottom of each. Don't worry if it cracks, it will be fine. Set aside.

Combine the egg yolks with 1/2 cup lime juice in a small saucepan. Set over a larger saucepan with simmering water. Constantly whisk over medium heat until it comes up to 140 degrees F and becomes thicker, not curdled. Take off heat and set aside.

Place the egg mixture into the bowl of an electric mixer fitted with the whisk attachment and mix on medium speed. Gradually add the sugar, then add the remaining lime juice, 1 tablespoon of lime zest, and pour in the sweetened condensed milk. Mix on high speed for 5 minutes until thickened and slightly fluffy.

Spoon mixture into the prepared cups, almost to the top, and distribute the mixture evenly. Garnish each with a bit of the remaining lime zest. Cover each pan completely with plastic wrap and freeze 4-5 hours or overnight. Serve topped with whipped cream if desired. Makes 16-18 cups.

Tropical Storm Chris & Sangria Blanco

Sounds just like me, one minute a full-on storm approaching hurricane strength, the next minute only a mild tropical depression. We don't live in the path of such terrible storms but we had a heat wave like I've never been through before. Como un horno! Inside this oven of a house, with no A/C, it was hovering around 95-98 degrees in the early evening. Poor kitties, they looked like Salvador Dali paintings, melting and stretched out on the floor. I stayed out in the patio at night with Needles the Iguana, who is happy as all heck in this heat. It was cooler outside than in the house! This week has seen cooler weather thank goodness.

Although it seemed the right time to indulge, a cold beer or boozy cocktail only made me more uncomfortable and sweaty. What to do in this awful heat besides drinking gallons of water? Ah, enter in the Sangria Blanco! There are many recipes out there, and it's becoming a very popular choice. And no wonder, it is refreshing, not too sweet, and makes use of some delicious summer fruits available right now. To make a virgin Sangria Blanco, substitute a bottle of Martinelli's Sparkling Apple Cider and a half a two-liter bottle of lemon-lime soda for the wine and booze. My namesake storm may not have enough huffing and puffing to become a true hurricane, but this Sangria Blanco will take the edge off any sweltering weather system. Salud!

SANGRIA BLANCO
2 bottles inexpensive white wine - Riesling, Pinot Grigio, Sauvignon Blanc
or what you have on hand (we liked the fizziness of the Riesling)
1 can frozen Welch's White Grape & Peach concentrate, undiluted
4 oz. vodka, peach flavored or plain
3 white nectarines or peaches, unpeeled and sliced
1 small lime, sliced
1 small basket of fresh raspberries, frozen
Crushed ice, store bought
(it makes a big difference when presented to your guests)

Prepare the fruits. Place the raspberries in a plastic ziplock bag and freeze for about an hour. Slice the white nectarines and the lime. In a very large glass pitcher combine the wine, the vodka and half the can of frozen concentrate. Use the remainder for another pitcher or to mix a virgin Sangria Blanco. Stir and add the nectarine and lime slices, place covered in the refrigerator. Can be made the day before serving. When ready to serve, fill wine glasses with clear ice and a few frozen raspberries. Pour the Sangria Blanco in each glass, and with tongs, gently add a couple of the white nectarine and lime slices. Serves about five or six. Or more if you share.

Will Ferrell's Chonies

Ever since he dressed up as an over-grown leprechaun on Conan O'Brian, I wondered about that boy. He was singing in the style of a lounge lizard, slinking around the guest sofa in tiny ill-fitting green gym shorts, and he ended up on top of the desk, right in Conan's face. It was both hilarious and icky. In the interest of good taste, La Vida Dulce says ya basta, cochino, sin verguenza! Enough with the tighty whitey chonies and pasty white flesh already. Does he have to run around like that in every movie? OK, don't answer that, but I have grown tired of seeing him do the same thing over and over. And it's time somebody told him to stop it. Will, por favor, for the love of God, won't you please wear some grown-up chonies for a change? In fact, keep all your clothes on until you get a spray-on tan. In honor of his new movie, where the loco does it again, here's the appropriately titled Honey Nut White Fudge.

HONEY NUT WHITE FUDGE - adapted from Nestle

1 1/2 cups granulated sugar
1 can evaporated milk 5 oz. size
2 tablespoons unsalted butter
2 cups mini marshmallows
2 cups white chocolate chips
1 1/2 cups honey roasted nuts, divided
2 teaspoons vanilla

Line an 8 or 9-inch square pan with foil, letting it extend over the edges of the pan, to make the fudge easier to remove when done.

Combine sugar, milk, and butter in a heavy saucepan. Bring it to a full rolling boil on medium heat, stirring constantly. Don't answer the phone, pet the dog, or walk away. Boil for 4 to 5 minutes, continue stirring constantly. Remove from heat.

Add the marshmallows, chips, and one cup of the nuts, and vanilla. Stir vigorously for 1 minute, until the marshmallows are melted. Pour into the pan. Coarsely chop the rest of the nuts, sprinkle on top and press them into the fudge. Cover with plastic and refrigerate until firm. When ready to serve, lift from the pan and cut into squares. Makes about 36 to 49 nutty squares, depending on how you cut them.

Bloomingdale's One Day Sale Today

I love this store! It only happens a few times per year, so get out there and shop. Or go online and check out the Bloomingdale's one day home sale. Save 20% to 75%! My first home dept. purchase a couple of years ago was my KitchenAid Heavy Duty mixer, and I could not believe this sale price---$199 plus shipping! WOW! This is the very same mixer we use in culinary school. And I have never seen it this cheap anywhere. I love mine, and as long as I keep the setting at #2 when kneading dough, it works just fine. Other great buys are the sheets, towels, the Cuisinart food processor, and the Le Creuset Dutch ovens. But this being the Summer of Shadow, I have to wait till the next Bloomingdale's home sale, which usually comes around Christmas time. Ah, the things we do for love.
(No home items at the Beverly Center)
Sale ends Sat. July 29th. Call Bloomingdale's toll-free at 800/555-SHOP
Open a Bloomingdale's account and get an extra 15% off!

Mexicatessen

My first job was working at Mexicatessen in Monterey Park. The original location was taken over by the construction of the 60 Pomona Freeway (gee that sounds like a Douglas Adams book!) along with the tiniest library in the world, and the oddest place, a trampoline park. It was essentially a series of deep pits dug into the ground, then somehow trampolines were set up over them. You could rent time jumping on the trampolines, but it got boring. Good thing the freeway took over the space. My older sister worked there at the original Mexicatessen, a small restaurant run by a husband and wife. While in junior high, I started working at the new location and worked there until college. Starting pay was $1.25 per hour and I thought I was rich.

Everything but the flour tortillas was made on-site. Corn tortillas, tamales, two kinds of refried beans, chile colorado, chile verde (the hottest stuff on earth!) all of it like homemade, not quite your grandma's but pretty close. It was fun to get the corn tortilla maker running, the husband was in charge of that task. Those were the best tasting tortillas, fresh and hot, white corn only. I loved watching the owner as she made the chile rellenos by hand. She eventually let me make them a few times. Beef and bean burritos were 35 cents. Tacos were 25 cents, same as the taquitos. If you wanted, you could buy the ingredients to make burritos at home, pints and quarts of beans and meat, rice and the big monster tortillas. You could even buy grated cheese by the pound. It was my entrance into the food industry, and I am glad for that experience. My only complaint was the days when I had to clean the walls. She gave me a bottle of ammonia and a rag, that's all. Yuck!

The Mexicatessen was eventually sold to another couple, and they have added new menu items. I stopped by this week and picked up something for Michael and me. I couldn't believe it, $3.95 for a chile relleno burrito. It still tasted good, but wow, the prices sure have changed since my school days.
Mexicatessen
830 S. Atlantic Blvd.
Monterey Park CA 91754
626-281-2514

The Summer of Shadow

Shadow is our adopted kitty, or rather, he adopted us last year. A tiny little black fluff of fur, he was screaming at me when I picked him up and he purred his way into our hearts. Oh heck, what's another one to add along with Nikk the old Pomeranian (who has gone away, we hope to Dog Heaven), Needles the iguana, and Penny Lane the Siamese kitty who allows us live here with her. Gramps even liked him, and he often slept at Gramps' feet, purring and hogging all the covers. (All the animals loved Gramps!) Shadow has a way about him, he's kind of a doofus but a very charming one. I have never seen a cat play fetch or play with kids the way he does. We all just love this guy.

He was getting over a cat fight injury when a couple of nights ago he slipped out the front door and into the street. I heard the horrible thump and saw him scurry into the neighbors' yard. It was dark and I couldn't find him under the bushes. I went in to get a flashlight, but when I got back outside he was gone. Michael and I looked everywhere, but after a couple of hours we finally went inside. I couldn't sleep. The next morning, there he was on the back patio, in Nikk's old dog bed, bleeding but moving around. We couldn't believe he was still alive. Michael caught him, wrapped him in a towel and we put him into the pet carrier. The vet's office was open early, and they took him in right away. No broken bones, no internal injuries, just his tail. It was at that point I lost it, and cried like an idiot.

I am happy to say Shadow is alive and well, minus his fluffy tail, and with a couple of stitches on his cat fight wound. Thank goodness we took him in, it was really much worse than a simple scratch, requiring two drains. And pink bubble gum baby medicine. His appetite is good, and last night I gave him some diced up pieces of Juan Pollo, which he gobbled it right down, even with the conehead strapped onto his cat face. Penny Lane won't go near him, but she never tolerated him anyway. This morning he's moving around much better, and eating like the munch monster he really is.

He's going to be fine, but our Shadow will NEVER be allowed to go outside again. With everything he needed done, it came to a small fortune. Like there went my Vegas vacation, a new blender, a new food processor, and a new bathing suit from Omar the Tentmaker. Oh well, that can wait. It's the Summer of Shadow, and like George on Seinfeld, he's starting his summer recuperating. Thank God the vet takes payments.
How Vida Dulce is that!

Tag, You're It!

I got tagged! It's a list of five things in the freezer, closet, purse and car. Here goes:
Freezer - mango/watermelon ice pops, frozen pizza dough, heart shaped ube cake, fresh frozen raspberries, and buttercream icing

Closet - Dodger cap signed by McCourt, Scarlett O'Hara Barbie, dwindling collection of Christmas decorations, old Nikes, and a beloved official Green Bay Packers Cheesehead given by my son-in-law (he really knows how to impress!)

Car - small change in the cup holder, tissues in the console, parking stubs from the Olympic lot, torn window shade (sorry Michael), and a discount coupon for Chinese buffet in Alhambra

Purse - lipstick (you never know!), Vet bill (more on this later), two lottery tickets, Pilot G-2 gel pens blue & black, and Listerine Pocket Plus fresh citrus flavor (all that garlic takes a toll on my love life)

TAG! --- now Froggie @froggies-lilypad.com is up next!

Happy Birfcake to Monica and Mango Lime Bars

Happy birfcake to you! She is such an awesome lady and I am very proud to be related to her. It has been too hot to bake, even early in the morning, the kitchen never gets cooled off. But in her honor and in honor of the island paradise she calls home, we have today a refreshing no-bake treat, cool and sweet, just like Monica!

NO-BAKE MANGO LIME BARS (adapted from Kraft)
1 1/2 cups dried Sunsweet Mangos (available at Costco and Super A)
1 cup water
12 Marias galletas OR 6 graham crackers, finely crushed
2 tablespoons butter, melted
2 packages 8 oz size cream cheese, softened
1 7 oz. jar marshmallow creme
1 teaspoon lime zest, finely grated
1 tablespoon freshly squeezed lime juice

In a bowl, separate the pieces of dried mango, add water. Cover with plastic wrap and place in refrigerator until all pieces are re-hydrated and softened, about 4 hours.

Mix cracker crumbs with the melted butter and press firmly into the bottom of an 8-inch square pan. Refrigerate until ready to use.

Beat the softened cream cheese, marshmallow creme, lime zest and juice till fluffy. Drain the softened mangos, reserve liquid. Carefully cut into pieces and then fold into cream cheese mixture. Spread over crust and refrigerate at least 4 hours or overnight. Cut into 16 bars, place on plate and drizzle a teaspoon of the reserved mango liquid over the top. Keep in refrigerator tightly covered with plastic wrap. Serves 16