elsie marley

Soozs had a fantastic post last week about learning to sew. Among other things, she talks about how frustrating it is, but how with every mistake you make you are learning how to do something and how not to do something.  I remember screaming at the sewing machine when I first learned how to sew and there are still moments when I find myself swearing at the machine, or the fabric, or myself. Learning anything is frustrating as hell (just ask my 4 year old) but I think sewing has taught me to be patient with myself. So yesterday, when I was trying to make french macarons and failing miserably I went back to her post and read it again.

I used to make these cookies a lot when I worked in a bakery, but I had a professional oven and vats of ingredients and a huuuge dishwasher at my disposal.  I have none of that here.  My oven is very old and very crappy. These cookies are ridiculously delicate and difficult to make–they even have their own verb in french that describes the way you mix the batter.  So my day was spent failing (and eating my failures–sugar high! sugar high!).  But thanks to Soozs’ pep talk, I ended up with a few good batches.

And after a few more failures I now have a lovely platter of french macarons to take to a baby shower tonight.

Do go over to Soozs’ blog and read her post on learning to sew, even if you learned a long time ago.  And if you’ve joined the Kid Clothes Challenge (and yay there are so many of you already!) or are thinking about it jump over to this post about sewing for your kids on Indietutes because it’s pretty good too.  Now I’m going to see if there are any failures for me to snack on.

I bought the Liberty of London cookie jar from target for my mom’s birthday. I also picked up a kid’s sundress while I was there solely for the fabric, but now a little bird tells me they will be selling cotton curtain panels (aka straight up yardage) sometime soon!

Now you can’t just give someone a cookie jar and not put cookies in it, so I made some chocolate cherry oatmeal cookies and damn if they weren’t pretty good.  Dried cherries are dear, but they are so, so good. Raisins would work, but then they would just be oatmeal raisin cookies and that’s no fun.

Chocolate Cherry Oatmeal Cookies

Ingredients

• 2 sticks unsalted butter, room temperature
• 1/2 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 tea salt
• 1 1/2 cups oats
• 1 cup dried cherries
• 3.5  ounces good dark chocolate, coarsely chopped

Directions

1. Preheat oven to 350 degrees.
2. Cream the butter and both sugars on medium speed until light and fluffy, 2 to 3 minutes. Add the egg and mix on high speed to combine. Then add the vanilla.
3. Sift together flour, baking soda and salt. Add the flour mixture to the mixer (make sure it’s on low) and mix just until combined. Add the oats, cherries, and chocolate and mix by hand.
4. Spoon heaping tablespoons full of dough, a couple inches apart, onto a lined baking sheet.
5. Bake cookies until golden brown, about 15 minutes. Cool and give away or keep them all for yourself.

On Friday all my kids’ friends came over for a valentines making party–yes all! have you ever had a party where every person you invited could come and then think holy crap! everyone is coming?  At the last minute a few kids couldn’t make it, so it wasn’t quite as chaotic as I thought it would be, but we are still picking glitter out of our hair (four days later).  The kids are still pretty young, so there weren’t any projects proper, it was a how many different things can you glue to one card sort of deal. My son’s inner glitter lover came out and he used up most of what we had.  Actually after the party was over my kids worked on their valentines almost until dinner time. They would get up from the table every once and a while and help themselves to the leftovers at the buffet. It was a rare day in motherhood where I was aloud to sit back, cuddle with the baby, and crochet as I please.

I got kinda themey with the food. It was supposed to be all heart shaped and red, but ended up rather brown and carby.  I made tomato focaccia from my bakery days and it was pretty good, at least the two dogs who finished it off thought so. These financiers were a total bust: they didn’t taste very good–and financiers are usually super delicious–and the heart effect was fussy as hell and didn’t work in the end.  Everything else was pretty run of the mill: heart shaped pb&js, red vegetables, trail mix. Martha’s raisin heart pockets were my favorite and I squirreled a few away to have with tea later.  I know valentines day is all about chocolateness, but these were nice and wintery, not too sweet and perfect with tea. I used golden raisins in the filling, but I think dried apricots with a little cardamom would be even better.  So go set up a little buffet for your kiddo’s lunch and open the glitter and savor some quiet time, or make some valentines yourself.  Next year we might skip the christmas cards all together and just send out valentines.

image from gourmet.com

There really is no good reason to make this pie, but when I saw it on Gourmet’s website a few weeks ago I really wanted to find a reason. Now that Gourmet is gone it seems some ridiculous pie making might be in order. Because along with the magazine and the website (though I assume epicurious.com will continue) all the web only recipes will disappear–mr. fatty fatty bacon pie being one of them.  My favorite part of this recipe–after the fact that practically every other ingredient is fat–is the little parenthetical after 1 cup peanut butter (not natural). It was obviously very late in the evening when someone decided to throw together a jar of Jif, some chocolate wafers and bacon dipped in sugar. Eating this pie seems like a good way to say goodbye and screw you! how the hell did you %!*&  everything up enough to make this great magazine get axed.

I made oreos this weekend. Now before you go off on the whole “how do you do it all?” rant, let me just say I don’t. My husband has been off work for a few weeks now and he takes the big kids (just like that, they are big kids!) when the baby goes down for a nap. It’s been absolutely amazing to have him around so much. This is how it should be: two parents taking care of the kids, maybe a nanny thrown in to take some of the pressure off. Oh to be ridiculously wealthy….some day. That comes to an abrupt end today and god knows how I’m going to deal with these three whiny, crying, poopy bundles of love all day long. I’ll probably make more oreos, because I bake when I’m stressed.  Mostly because I know I can make whatever recipe you throw at me or if I can’t there will be enough sugar and butter in it to be edible anyway. These cookies were most definitely edible.  I’ve made oreos before and they were kind of a pain in the ass–well it was a martha stewart recipe so what do you expect–but they were really good and crunchy too. These were more to the moon pie end of the scale. The cookies themselves were super easy and super delicious and I would make them on their own again (and again), but  I just wasn’t down with the filing. It is technically correct: crisco and butter and sugar. I assume that’s whats in real oreos (minus the butter) and that’s what martha puts in her oreos, but I just can’t bring myself to eat raw crisco. I’m no natural food freak, I have eaten my fair share of crisco and continue to have a can of it in the cupboard, but I can’t just stick my finger in it and eat it. ugh. So next time I’ll make a thick cream cheese frosting and slap that between the two cookies instead.

And there is a half done project under the cookies, see? ooop, and there’s the baby. So it’ll stay half done for another day.

peach and creme fraiche pie to be exact. It was made and already eaten–pie is just so good for breakfast. Though this pie wasn’t quite as good as I thought it would be. It was pretty damn tasty, don’t get me wrong, but the streusel didn’t really do it for me. There should have been more crunch to it. Next time I’ll add some chopped almonds or something else to give it more dimension. Because as it stands this pie is all creamy and softy peachy goodness, which sure as hell ain’t bad.

I made a rhubarb custard pie yesterday after picking up some lovely rhubarb at the farmer’s market. My mother made this pie every spring and would always say that it proved the existence of god. And really it is damn good. The recipe is from Betty Crocker and it’s quite simple, but the lattice top makes it look extra impressive.  I took some pictures while I was putting the pie together and though I’d share a little lattice top tutorial so all your pies can look fancy fancy too.

Make enough pie crust for a 2 crust pie (there is a good recipe here). Roll half out and line your pie pan, put you filling in and pop it in the fridge while you roll out the other half of the dough. Roll the second half out just like the first: about an 1/8″ thick and slightly bigger than your pie pan. Cut the whole thing into one inch strips. Now place two of the longest strips in the middle perpendicular to each other. Fold the strip that is underneath back over the strip on top and add another parallel to the one on top about a half an inch away. Continue weaving the strips by folding every other strip up and putting a new strip in. If your strips are broken or you don’t have enough long ones, just hide the broken bit under another strip and no one will ever know. When you’ve covered the whole top, seal the pie by pinching the top and bottom crusts together (two fingers on the outside and one on the inside, just like the picture) around the whole pie. With a sharp knife cut all the excess dough off and stand back and admire your work. Before putting in the oven be sure to brush the top with cream (or egg wash) and sprinkle with sugar. This will make the lattice top look even better.

Rhubarb Custard Pie
from Betty Crocker

3 eggs
3 Tbsp. milk
2 cups sugar
1/4 cup flour
3/4 tsp nutmeg
4 cups cut-up rhubarb
1 Tbsp butter

Beat the eggs and milk in a large bowl. Mix the sugar, flour and nutmeg together and add to the eggs. Mix well. Add the rhubarb and stir. Pour into your prepared crust. Dot with the butter. Cover with lattice top. Bake for 50-60 minutes at 400 degrees (Fahrenheit) until nicely browned. Serve slightly warm (with vanilla ice cream!) or cold for breakfast the next day.

We had a really lovely weekend. I pretended to know what I was doing in the garden while my kids made mud pies and my husband mowed the lawn. It doesn’t get more suburban than that. And it was awesome. We ate every meal outside, including these ridiculously awesome carrot cake cookies. The recipe says they make 18, but I only got a dozen, so double it because they are super delicious: not too sweet, but not too healthy either and small enough to eat too many without realizing it. And just the cure for when all your decorating decisions get totally panned (in the comments) on a popular website–who knew rug placement was such a hot button issue?

I suppose there are people out there who don’t care for peeps, but I’ve never met them. Most people I know eat them this time of year with abandon and many have their own special way of enjoying them: I like mine stale, for instance (just like my mom), and I had an old boyfriend who liked to burn the little bunnies with his lighter before he ate them–so tough.  But this year instead of buying my peeps, I thought I’d make them. They’re just marshmallows sprinkled with sugar, how hard could it be?  Not hard really, after you royally screw up a couple of batches and have to throw them out, run out of colored sugar (by the second chick), have a small sugar induced meltdown, suck it up and make your own colored sugar (just throw some white sugar and a couple drops of food coloring in a food processor–nothing to freak out about), and come to terms with the fact that every other bunny you make will be a mutant, so no, not hard at all. The most important thing is not to over whip the marshmallows. They should have very soft peaks and can even still be a little warm. I used martha’s marshmallows for piping recipe, which is strangely lacking in the flavor department, so add vanilla extract (or peppermint or licorice or pineapple or whatever your little heart desires), but other than that it was great–and she has piping directions here. Oh and they are freakin delicious, fresh or stale.

I keep forgeting to say thank you for all the congratulations and kind words from all of you about my pregnancy. Thank you so much! It is so wonderful to hear and much needed as I’m freaking out a bit about having three kids under three. Better go eat some more peeps.

This is a Martha idea from a few years back. Super simple and it makes the whole room smell like gingerbread. My reindeer are pretty wonky (one somehow became a boy reindeer in the oven and one gained some christmas weight) Martha would not approve. If you make this, the gingerbread dough’s best quality should be sturdiness, not deliciousness.  There was an obscene amount of butter in these, so we will be eating, not decorating, with the rest. Though I’m sure the reindeer will have their feet nibbled off in no time.