Strawberry Rye Tart

Strawberry Fields Forever
I planted my summer garden the weekend we got back from our Spring Break trip and already the plants are getting big.

I chose to move my garden closer to the house this year for a few reasons. The first is that with our busy schedule it is easier to remember to water the plants if the droopy garden is staring you in the face.

The second reason is chickens. My chickens will eat my entire garden if I let them—not just the bugs. Tomatoes are their favorite with peppers a close second.

The last and probably the most important reason is that having my veggies in a planter box by the side of my patio forces me to only grow the stuff that we will actually eat. I have a tendency to over-plant because I find it fun to share the wealth with others who love home grown veggies but don’t like to garden (or can’t because of space). My husband doesn’t see it the way I do. He just sees waste—and he may have a very tiny point. So I limited myself to four tomatoes, a bell pepper, green beans, cucumbers, and snap peas.

However, our plans went sideways because I took my daughter with me on the trip to the nursery. She is my gardening partner-in-crime and a bit of a bad influence. When she gets excited about growing something, I have a hard time saying no. This is how I ended up with two square planters full of strawberries…

Assuming I can keep the kids from devouring them off the vine, the potential for a lot of strawberries means that I have been looking for something other than shortcakes, jams, or pies as a way to use them.

This recipe came up in two different searches on two different websites. I couldn’t escape it. So I had to try it—if only because I was intrigued by the rye flour. The original recipe called for vanilla sugar in the mascarpone. I decided to use regular sugar and the seeds from one vanilla bean because I love that vanilla flavor. I also substituted honey for the sugar in the mascarpone because it tastes like spring.

Strawberry Rye Tart
Adapted from King Arthur Flour
Read more…

Apricot Hamantaschen

Hamantaschen Noshin’
I don’t think it’s any great revelation to say that food often plays a starring role in holidays. This is especially true when one is referring to the Jewish holiday of Purim, which starts today.

Purim has a number of customs and one of them is handing out gifts of triangle-shaped filled cookies called Hamantaschen. I did not grow up in a Jewish household but my husband did. And, I can honestly say that any custom that encourages the sharing of cookies is good with me.

The only constant with Hamantaschen is their shape. Even the spelling varies. The filling is as wide-ranging as the people who make them. Traditional filling is made with prunes and walnuts. But, you can also find poppy seed, apricot (my favorite), honey pecan, chocolate chip, cherry…even Nutella. Whatever you dream up to fill the cookies works.

Same goes for the dough. You can use a yeast dough, rugalach dough, or (my personal preference) a butter cookie dough. As long as you get that triangle shape you’re good to go.

Of course, if you don’t want the hassle of making them yourself, we’ve got a number of varieties available from Grand Bakery ready for you to get your Hamantaschen Nosh on…

This recipe for Apricot Hamantaschen is a combination of a one I found on King Arthur’s website and others I have pulled from some of my favorite Jewish cooking books. Feel free to play with it a bit—or use your own butter cookie dough recipe. You can also use apricot preserves instead of the filling below for faster oven to mouth time…

Apricot Hamantaschen
Recipe adapted from King Arthur Flour

Chocolate Chip Oatmeal Pecan Cookies

And A Bag Of Chips
I keep chocolate chips in my pantry because you never know when you are going to have to make something for some event. Or for that matter, you never know when inspiration will strike and it will be a good idea to put them in pancakes. Side note: It is always a good idea.

It was not in my plans to make chocolate chip cookies over the weekend until I opened my pantry and noticed that someone or something with opposable thumbs had opened the bag of chips and apparently had been using them to satisfy a craving. The result was chips spilled on the shelf. Sadly enough, I don’t think this is one I can blame on the children—unless you think 49 still qualifies as a child.

So that is how I found myself making chocolate chip cookies Sunday afternoon. Since it is January and I have been trying to avoid such things, I justified my actions by telling myself I had no choice because the chips were just going to keep spilling everywhere. That and the kids were going back to school…so it would be a nice way to take the sting out of having homework again. Never mind that it was January 7th and I was already about to blow up my New Year’s resolution. Sigh.

I did make an attempt at healthy. I added pecans and some oatmeal. (What? That counts, right?) While it may not actually have made the cookies healthier, it did make them taste pretty good. And I really only had one…handful. Right out of the oven.

Chocolate Chip Oatmeal Pecan Cookies
Yields approximately 3 to 4 dozen cookies, depending on size

Ingredients
1 cup (2 sticks) butter, at room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract
2 cups All-Purpose Flour
1 cup old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups semisweet chocolate chips
1 cup chopped pecans

Directions
Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.

Beat together the butter and sugars until smooth. Beat in the eggs and vanilla.

Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly. Stir in the chocolate chips and pecans.

Scoop the dough onto the prepared baking sheets, leaving about 1 1/2″ to 2″ between cookies.

Bake the cookies for 12 to 17 minutes, until they’re a light golden brown, with slightly darker edges.

Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to a rack to cool.

Red and White Pinwheel Cookies

Cookie Conundrum
If it’s December, that means it’s cookie baking time. In fact, I was reminded over the weekend by my family that I hadn’t made the traditional batch of Swedish Gingies yet. It was December 2. My bad…

This week I am in full-on cookie mode because I have people coming over on Saturday plus two other cookie-friendly events next week. One is a cookie exchange that my sister is hosting—which presents a bit of a problem. I have a set of go-to cookies that I bring to such gatherings because they are always well received. The problem is they are a family favorite, so my sister tends to make the same cookies for her parties. This means I am on the hunt for a new recipe to try this year.

When it comes to finding new Christmas cookie recipes I don’t have too many requirements save one: A Christmas cookie is a cookie you only make at Christmas. Chocolate chip cookies are not a Christmas cookie.

The one exception I would make to this rule is shortbread. Every day is Christmas if there is shortbread.

As much as I love a beautifully decorated sugar cookie, the royal icing and the drying time can be a pain. So, I am thinking of going a little less labor intensive yet still colorful. I found a couple of versions of these tasty Red and White Pinwheel Cookies that seem to fit the bill nicely. I have never actually tried to make pinwheels so this might be a bit of an adventure. The good news is I have four impatient elves more than willing to do quality control sampling…

Red and White Pinwheel Cookies
Adapted from King Arthur Flour
These vanilla flavored cookies add a splash of pure color to your Christmas Cookie tray. We recommend mixing the white and red dough separately rather than trying to add coloring to the already-mixed dough—the color incorporates better. Read more…