Molasses Cookies and The Shining Girls

Cooking:

Before the holidays this year, I made several different treats for the people in my life whom I really like.  The people who I REALLY like got some of these Chewy Ginger Cookies.

I say that partially, but not wholly, in jest, because it turns out cardamom is expensive.  And I used fresh ginger.  And so I thought these cookies, which took longer than usual to make and cost about $15 per cookie, should only go to really high quality peeps.

And I'm not going to lie to you, these expensive little gems not only looked better than your average cookie, but they tasted better, too.  Cardamom and ginger for the win?

Reading:

Remember many moons ago when I told you I would update you on The Shining Girls?   Well it took me longer than expected to get to starting this book because of a variety of reasons (the least of which being that I went to get my hair done sans book and had to go buy another book [more on that later] which I then had to finish before I got back to this one.  Whew.)   But, y'all, this book is GOOD.  Totally bizarre and twisty turny in an Inception sort of way but SO, SO GOOD.  If you like serial killers and kickass female characters and time travel (I realize that sounds wrong, but it's not) then pick this up yesterday.

Wearing:

I am on a self-imposed "fun spending ban" for at least two months (food doesn't count), which means I haven't been wearing anything all that special lately.  I have decided, however, that I need a perfectly vaguely oversized men's white t-shirt to wear to work so that I can look like a librarian/cater-waiter crossover.

And because I have the body of a twelve-year old boy I am lucky enough to be able to buy these "men's" shirts in the little boys department.  This one is from Land's End and will join my wardrobe as soon as this spending ban is over (and maybe I'll even make the H take pics - unless I hear violent protests from the masses, in which case I will continue to keep this blog from becoming a personal style blog).

Vanilla Bean Pound Cake

I love Trisha's Southern Kitchen, on the Food Network.  LOVE.  She is a riot.  Have you seen the Steel Magnolias episode?  It is absolutely priceless and, someday, I will make my own armadillo cake.  In the meantime, I'm content to watch Trisha be hilarious, although the H and I suspect that her sister Beth is actually the genius cook in the family, given the fact that she's on "assisting" Trisha in every other episode.  Regardless, I love them both (and I love when Garth makes an appearance.  It takes me back to my childhood).

ANYWAY, Trisha makes a Cold Oven Poundcake (a favorite of one of Beth's kids!  Beth is EVERYWHERE) and I always thought it looked delish.

I changed Trisha's episode ever-so-slightly by adding the seeds from two vanilla beans and a little more vanilla extract, and using about 1/3 cup less sugar.  Otherwise I left it exactly as is.

And it. Is. FABULOUS.  Moist and delicious.  And since I love vanilla SO much, the beans added a little extra oomph.

I enjoyed this poundcake with chocolate sauce and fresh strawberries.  Nightly.  Because that's how I roll.

For some reason, I saw these and thought man, they kind of look like my strawberry and chocolate-laden poundcake.

 Christian Louboutin via Neiman Marcus

Just me?  Whatever.

No-Bake Strawberry Oat Bars

Prior to finding this recipe, I had never eaten a date.  Not that I can recall, anyway, and given my new-found love of them (due solely to this recipe) I think I would have remembered.

There's really nothing easier than this.  Combine the following in a food processor and pulse it until it combines:

• 1 1/2 cups pitted dates
• 1/4 cup raw macadamia nuts
• 2 tablespoons old-fashioned rolled oats

Once combined, press the mixture into a baking dish.  I used my square Pampered Chef baking stone.

Then top the whole thing with thinly-sliced, hulled strawberries.  And chill.

The recipe didn't call for chilling, but I liked these cold.  Mine also could have used more strawberries, but I didn't care.  These were wonderful.  And you know how they were best?  Crumbled up over frozen vanilla yogurt.  You're welcome.

I'm going a little off-script with my fashion in this post.  I have a (BIG!) birthday coming up, and the H claims he has no idea what to get me.  I suggested this:

Alexander McQueen via Neiman Marcus

I feel like there's a hole in my wardrobe that can only be filled by one of these beauties.  I also have a hole for Louboutins, though, if we're being honest.  Wish him luck, peeps.  He may need it!

Blueberry Drop Biscuit Cobbler

Blueberry season is one of the most wonderful times of the year.  Really.  When I was in college, I met a delightful woman, from Georgia, who made a bitchin' blueberry pie but WOULD NOT give me the recipe.

This cobbler is not that blueberry pie, but it's what I'm going to make when I want to wow people with my sweet culinary skills.

It certainly wowed the H.  He has never shared my affinity for blueberries, but I believe he may now be a convert.  And who can blame him.  Look at those dark berries and sugar.  Sweet.

It also bakes up so easily, and so beautifully, and SO QUICKLY.  I made this twice, the first time according to the recipe and the second with fat free sour cream and whole wheat flour.  I actually preferred the latter, as the whole wheat flour gave the topping a nice texture.  But to each his own!  I'm just glad that my own now contains blueberry cobbler, in either form.

I would also take these:

Gianvito Rossi via Barneys

They are THE blueberry cobbler boot equivalent, if I do say so myself.

Flour Free Banana Bites

Dieting for my wedding was no fun, and there were certain cravings that I had to try and head off in creative ways.  Such as wanting cookies.  Mmmm.  Cookies.

Flour Free Banana Bites
3 super ripe bananas
1/4 cup flax seeds
1 1/4 cup quaker oats
4 Tbsp. sweetened coconut flakes
1/2 cup semisweet chocolate chips

Combine all of that goodness together in a bowl, then drop by rounded tablespoons onto a baking stone (or sheet).

Bake them at 350 for fifteen minutes, just to firm them up, and enjoy!  One of these has 78 calories (I got 19 out of the recipe - random, I know).

Because these are good sized, one was enough to satisfy my sweet tooth.  And since they're flour-free, they taste nice and light!

I am writing this post pre-wedding, so right now I'm off gallivanting in a mystery country with my now-H (formerly F).  And I am hopeful that I am wearing something like this:

Jimmy Choo via Saks

They scream gallivanting newlywed, do they not?!

Homemade Vanilla Ice Cream

Some time ago, the F got me the ice cream attachment for my beloved KitchenAid Classic Plus Stand Mixer, and it changed my life.  Not in any cerebral way, just in the way that now I can eat homemade ice cream, a joy which I had rarely experienced in years prior, and certainly not ever experienced in my own kitchen.

Homemade ice cream is easy.  It takes time, yes, but there is very little skill involved.  Very little skill and a lot of egg yolks.

I pulled this recipe for standard vanilla ice cream right from my KitchenAid Best-Loved Recipes cookbook (and added a little extra vanilla):

2 1/2 cups half and half
8 egg yolks
1 cup sugar
2 1/2 cups whipping cream
2 tablespoons vanilla
1/8 teaspoon salt

Place egg yolks and sugar in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 2 and mix about 30 seconds, or until well blended and slightly thickened.

Continuing on Speed 2, very gradually add half-and-half (your eggs will curdle if you don't do this SLOWLY, peeps!!!); mix until blended. Return half-and-half mixture to medium saucepan; cook over medium heat until small bubbles form around edge and mixture is steamy, stirring constantly. Do not boil.

Transfer half-and-half mixture into large bowl; stir in whipping cream, vanilla, and salt. Cover and chill thoroughly, at least 8 hours.

Assemble and engage freeze bowl, dasher, and drive-body interface. Turn to STIR Speed (Speed 1). Using a container with a spout, pour mixture into freeze bowl. Continue on STIR (Speed 1) for 15 to 20 minutes or until desired consistency is reached. Immediately transfer ice cream into serving dishes, or freeze in an airtight container.

I made the ice cream on Christmas Eve, and we had it on Christmas day with truffle brownies (more on those on Tuesday).  I had no idea that making plain old vanilla ice cream (my favorite, by the way) would be so easy and rewarding.  But I can tell you that I'll never go back to store-bought!

I am quite certain that a nude, leather, peep-toe pump is the shoe equivalent of classic vanilla ice cream.

 Jimmy Choo via Neiman Marcus

Because I am now making a habit out of homemade, classic vanilla ice cream, I may have to make a habit of these, as well.

Pumpkin Chocolate Chip Bread

My ability (and desire) to bake varies from day to day, but I had pumpkin leftover from Thanksgiving and a recipe for Pumpkin Chocolate Chip Bread in front of me, so it seemed appropriate to bake over the weekend.

To say I was thrilled with the vibrancy of this orange would be an understatement.

• 1 cup pumpkin puree (not pumpkin pie mix)
• 1 tsp vanilla
• 3 eggs
• 1/4 cup sour cream
• 3/4 cup vegetable oil
• 1 2/3 cup flour
• 1 cup sugar
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 cup + 1/4 cup chocolate chips, divided

As the blogger suggested, I lined my loaf pan with parchment paper and preheated my oven to 350 degrees.  I mixed my wet and dry ingredients separately, the combined them and folded in the first cup of chocolate chips, before dumping the whole thing into my loaf pan, topping it with another 1/4 cup of chocolate chips, and baking for approximately 70 minutes.  

I also watched my bread, which looks beautiful and delicious in this photo, sink before my very eyes when I removed it from my loaf pan to cool on my wire rack.  I still have no idea what I did wrong, but I know that it didn't matter because this bread tasted AWESOME.  It is dessert, to be sure, but I wouldn't have it any other way.

 These are, of course, great.

Giuseppe Zanotti via Barneys

I've always been comfortable in heels, but my legs are becoming stronger due to a new workout regime and I believe I'd be better in these heels than ever before.  And just think, if I stopped eating sweet, chocolate-chip laden breads I'd REALLY be in heel-walkin' shape.

But I would never do anything so drastic.