cheesecake squares with sour cream topping

cheesecake squares 5

I tend to think of this as my dad’s cheesecake, even though it’s really my grandmother’s cheesecake, based on the handwritten recipes that she gave to each of her granddaughters, wildly inaccurate baking time included. I think we each discovered the error the hard way before talking to each other (and my mom) and figuring out that we needed to almost double my grandmother’s recommended baking time.

cheesecake squares 1

I also think of it as “the flat cheesecake.” Most cheesecakes are tall, round, and impressive. This one is flat and, served straight from the 9-by-13-inch pan it’s baked in, maybe not particularly impressive, no matter how hard I try to add pretty swirls in the topping.

cheesecake squares 3

But I love it anyway. It’s simple – no goat cheese, no amaretto, no pumpkin. There’s nothing to distract from sugary cream cheese, which is one of my favorite flavors. The sour cream topping, which might sound weird, is the perfect sweet and tangy complement to the cake underneath. It’s no wonder that my grandmother and my dad and I all love this recipe so much.

cheesecake squares 6

Printer Friendly Recipe
Cheesecake Squares with Sour Cream Topping

12 servings

Once the topping is added, it’s best to serve the cheesecake within about a day, because the topping dries out. However, both the cheesecake and the topping can be made several days in advance if kept separate until shortly before serving.

Crust:
18 full sheets (10 ounces) graham crackers
2 tablespoons granulated sugar
pinch salt
5 tablespoons butter, melted

Filling:
3 (8-ounce) packages cream cheese, softened
¼ teaspoon salt
1 cup (7 ounces) granulated sugar
4 eggs
2 teaspoons vanilla extract

Topping:
1 cup sour cream
2 tablespoons granulated sugar

1. Adjust a rack to the middle position and heat the oven to 350 degrees. Spray a 9-by-13-inch pan with cooking spray.

2. In a food processor, process the graham crackers until finely ground. (Alternatively, put the crackers in a ziploc bag and use a rolling pin to crush them. Transfer the crumbs to a bowl and stir in the remaining ingredients.) Add the sugar and salt and process until mixed. Add the butter and process until evenly incorporated, stopping to scrape the sides as necessary.

3. In a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), beat the cream cheese on medium-low speed until smooth. Add the salt and sugar, and continue beating until blended, about 2 minutes. Add the eggs, one at a time, beating until blended. Beat in the vanilla extract.

4. Pour the filling mixture over the crust, spreading it evenly. Transfer to the oven and bake until the cake is just slightly jiggly, 45-55 minutes. Transfer to a cooling rack to cool completely before topping.

cheesecake squares 4

lox and goat cheese omelets

lox goat cheese omelets 4

I stopped at the grocery store today and bought salmon, green beans, scallions, cream cheese, chocolate chips, and oreos. This pretty much sums up my overall diet – very healthy, except for when it isn’t.

lox goat cheese omelets 1

Weekend breakfasts used to sit more in the “isn’t” category, but I’ve been moving them more often than not over into the healthy side (especially, I have to admit, in the month or two before our annual trip to the beach). Of course healthy means different things to different people, but one thing I try to do when I step it up a notch is increase my protein and reduce my starches. This means less scones and more omelets.

lox goat cheese omelets 2

This recipe takes my favorite bagel toppings and mixes them with eggs instead of bread. I replace the traditional cream cheese with goat cheese not just because goat cheese isn’t quite as rich as cream cheese, but because the stronger flavor of goat cheese holds its own better with the salty salmon and capers and sharp bites of onion. Eggs instead of bread might sound like a sad substitution, especially for a bagel lover like me, but I never feel like I’m missing out when I’m eating these omelets.

lox goat cheese omelets 3

Printer Friendly Recipe
Lox and Goat Cheese Omelets

4 servings

I like a little raw onion on my lox bagels, but if you don’t, you probably won’t like it here either.

10 large eggs
¼ teaspoon salt
5 ounces goat cheese, crumbled
1 pint grape tomatoes, halved
¼ red onion, minced (optional)
2 tablespoons capers
6 ounces lox, diced
2 tablespoons olive oil

1. In a medium bowl, whisk the eggs, salt, and 2 ounces of goat cheese. In a second bowl, combine the remaining goat cheese, tomatoes, onion, capers, and lox.

2. Heat 1½ teaspoons olive oil in a medium skillet over medium heat. Add one-quarter of the egg mixture. Use a rubber spatula or wooden spoon to gently stir the eggs in a circular motion for about fifteen seconds. Reduce the heat to medium-low and let the eggs cook, without moving, for about a minute. Use the spatula to lift up a small section of cooked egg along the edge of the pan; tilt the pan so raw egg can flow underneath the lifted portion. Repeat this motion around the edge of the skillet. Add one-quarter of the lox mixture, spreading evenly over half of the eggs in the pan. Cover the pan and let cook for 2-4 minutes, until the eggs are just set. Fold the bare half of the eggs over the filling, then slide the omelet onto a plate. Repeat with the remaining eggs and filling.

lox goat cheese omelets 5

barbecue turkey meatballs with cheddar-corn quinoa

bbq meatballs quinoa 6

This recipe might work better cooked inside, but it includes corn and barbecue sauce – that means summer, and summer means grilling. Meatballs, unfortunately, are tricky on the grill. You’d think putting them on skewers would work fine, but they tend to slide right off. You could, instead, grill barbecue turkey burgers to serve over quinoa, but then you’re just eating bunless burgers, and that doesn’t sound nearly as delicious as meatballs.

bbq meatballs quinoa 2

So I’ve compromised on something a little bigger and a lot flatter than a meatball, but smaller than anything you’d put on a bun. The best name I can come up for these is, unfortunately, “patties”, which doesn’t sound nearly as tasty as meatballs. But it’s the same tasty ingredients; in this case, scallions, cilantro, and mustard add some interest to the meat mixture. The best part is the barbecue sauce slathered over the patties at the end of grilling.

bbq meatballs quinoa 4

The quinoa has plenty going on with smoky grilled corn and chunks of cheddar cheese, but the flavors don’t compete with the meatballs. The whole thing goes together really well, and it ends up feeling like a treat despite how healthy it is. It’s become one of my favorite summer meals.

bbq meatballs quinoa 7

Printer Friendly Recipe
Barbecue Turkey Meatballs with Cheddar-Corn Quinoa (adapted a bit from Pink Parsley)

Serves 4

I’m keeping ‘meatballs’ in the title because it sounds a lot more delicious than ‘patties’. We’ll just say these are flat meatballs.

Shredding cheese is faster, but I like to dice little cubes so I get bites of intense cheesiness.

I’ve been using this barbecue sauce, which has a strong molasses flavor. I’m not sure I’d like it for everything, but it’s great with this meal.

I was using part of an onion I’d already cut a chunk out of, so rings weren’t possible. Skewering works too, it’s just a little more work.

Meatballs:
¼ cup panko bread crumbs
1 large egg yolk
1 pound ground turkey
1 scallion, minced
1 tablespoon minced fresh cilantro
1 teaspoon dry mustard
¾ teaspoon salt
¼ cup barbecue sauce

Quinoa:
1 cup quinoa, rinsed and drained
1½ cups water
½ teaspoon salt
2 ears corn, shucked and rinsed
½ medium red onion, sliced into thin rings
1 tablespoon apple cider vinegar
3 tablespoons chopped fresh cilantro
1 scallion, sliced
1 cup (4 ounces) cubed or shredded sharp cheddar cheese
1 tablespoon olive oil
black pepper

1. Prepare a medium-hot grill. In a medium saucepan, combine the quinoa, water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes. Remove the pot from the heat and let the quinoa sit for 10 additional minutes, still covered.

2. In a large bowl, combine the panko and egg yolk. Set aside for about 5 minutes, then stir to form a paste. Add the turkey, scallion, cilantro, mustard, and salt; mix to combine. Form into 12 small patties.

3. Place the corn directly over the coals and grill for about 10 minutes, turning occasionally, until tender and caramelized in places. Grill the onions until browned and tender. Grill the turkey patties until browned and cooked through, about 4 minutes per side. Generously brush the top of the patties with barbecue sauce, flip the patties, and brush the second side with the remaining barbecue sauce. Let cook for one additional minute.

4. Transfer the quinoa to a large bowl and stir in the apple cider vinegar, then the cilantro, scallion, cheese, olive oil, and black pepper. Cut the corn off the cob and add it to the bowl with the quinoa. Dice the grilled onions and stir them into the quinoa. Serve the turkey patties over the quinoa.

bbq meatballs quinoa 5

grenadine and orgeat

orgeat 1

Tiki might sound like it’s all fun and games, but it helps to go at it with a liberal dose of snobbery. I’ve found that ingredients in cocktails matter significantly more than they do with food. Use store-brand artificial vanilla in your cookies instead of “good” vanilla and no one will be the wiser, but cutting corners on your rum quality can make your drink taste like rubbing alcohol.

orgeat 2

The quality of your syrups won’t be as distinct as the rum, but they do matter; plus, the ingredients to make your own are often cheaper than purchasing the pre-made syrup. Not only that, but it’s a lot easier to find almonds for sale than orgeat, even a cheap artificially-flavored version. Grenadine, by contrast, is readily available, but check out the ingredients – is it high fructose corn syrup and citric acid? If you’re using good rum and juicing fresh citrus, doesn’t your cocktail deserve real grenadine based on pomegranate juice instead of artificially-colored HFCS?

orgeat 5

Grenadine couldn’t be simpler to make – mix unsweetened pomegranate juice with sugar, heat it up until the sugar dissolves, and stir in lemon juice and orange flower water. Unfortunately, orgeat is not nearly so easy, but homemade orgeat is so rich, so aromatic, I can’t imagine that a commercial version comes close.

orgeat 6

Orgeat, by the way, is pronounced “oar-zsa”, as in Zsa Zsa Gabor, and it’s a syrup made from almond milk. The first step is to milk the almonds, and there’s no denying that it’s a bit of a chore – soak, grind, soak some more, squeeze, add sugar and orange flower water. (Okay, so orange flower water might not be so easy to find, but it is readily available online, and you don’t need much.) Then taste it, and you’ll immediately see why it’s such a common ingredient in tropical cocktails.

grenadine 1

It’s a lot of work for a drink when you could just open a can of beer or a bottle of wine instead, isn’t it? Tiki is more of a hobby for us than just a cocktail. But with richly flavored homemade syrups, it’s a very tasty hobby.

grenadine 2

Grenadine (slightly adapted from CHOW)

Makes about 1½ cups

1 cup unsweetened pomegranate juice
1 cup (7 ounces) granulated sugar
½ teaspoon lemon juice
¼ teaspoon orange flower water

In a medium saucepan over medium heat, heat the pomegranate juice and sugar until the sugar dissolves. Remove from the heat and cool to room temperature. Add the lemon juice and orange flower water. Store, refrigerated, for up to a month. (Can also be frozen for longer storage.)

grenadine 3

Orgeat

Makes about 2 cups

2 cups (8 ounces) almonds
4 cups water, divided
1 cup (7 ounces) granulated sugar
2 ounces vodka or brandy
2 teaspoons orange flower water

1. In a medium bowl, mix the almonds with 2 cups of water. Cover and set aside to soak for 30 minutes.

2. Strain the almonds, discarding the water. Transfer the soaked almonds to a blender or food processor and process until most pieces are approximately the size of a grain of rice. Transfer the ground almonds back to the bowl and mix with another 2 cups of water. Cover and set aside to soak for 4 to 5 hours, stirring occasionally.

3. Line a strainer with a double layer of cheesecloth; place the strainer in a larger bowl. Strain the almonds through the cheesecloth. When most of the liquid has been removed from the almonds, wrap the cheesecloth around the almonds and squeeze out any remaining liquid, massaging the almonds to extract as much liquid as possible. Discard the almonds and cheesecloth.

4. Transfer the liquid to a medium saucepan and add the sugar. Heat over medium heat just until the sugar dissolves. Let cool to room temperature, then add the vodka or brandy and the orange flower water. Store, covered, in the refrigerator, for up to a month. (The orgeat can also be frozen.)

orgeat 3

goat cheese and braised lamb shank ravioli

lamb goat cheese ravioli 6

I do use my pasta roller for dishes other than ravioli – but not often. I make the occasional lasagna when I can carve out half a day, but cut pastas like fettuccine are rare. Homemade ravioli lets me get some of the creative flavor variations of lasagna with less – although not insignificant – effort.

lamb goat cheese ravioli 1

Some of my favorite ravioli recipes lend themselves to a nice plated first course, particularly the ones with fillings based on vegetables. But with braised meat as the star of this one, it’s rich enough to be the main course. I think the slight funkiness of goat cheese is the perfect complement to the gamey lamb.

lamb goat cheese ravioli 3

I didn’t want to lose or overpower any of that wonderful lamb flavor, so I reduced the winey braising liquid down to a sauce. Instead of using a starch for thickener, which could turn the sauce pasty and dull the flavor, I used gelatin. This makes a sauce that forms a glossy coating on the pasta. A little soy sauce (you could also use fish sauce) amplifies the meatiness of the whole dish. This is definitely a dish worthy of getting out the pasta roller.

lamb goat cheese ravioli 5

Printer Friendly Recipe
Braised Lamb and Goat Cheese Ravioli

Makes about 32 ravioli, serving 4 as a main course or 8 as a first course

I made my pasta using this method and the following ingredients: 5 ounces flour, pinch salt, 1 egg, 2 egg yolks, and ½ teaspoon olive oil.

1½ teaspoon gelatin powder
2 cups chicken broth
2 (1-pound) lamb shanks
olive oil
salt and pepper
1 large carrot, diced fine
1 celery stalk, diced fine
1 onion, diced fine
2 cloves garlic, minced
1 tablespoon tomato paste
1 cup unoaked red wine
1 sprig rosemary
2 sprigs thyme
1½ teaspoons soy sauce
10 ounces goat cheese
1 egg
¼ cup (½ ounce) grated parmesan cheese, plus more for serving
8 ounces fresh pasta, rolled to the second-to-last setting on a pasta roller

1. Heat the oven to 300 degrees. In a measuring cup, sprinkle the gelatin over the chicken broth.

2. Heat a large Dutch oven over medium-high heat. Season the lamb generously with salt and pepper. Add a drizzle of oil to the pot and add the lamb shanks; cook, without moving, until darkly browned on bottom, about 2 minutes, then turn and brown on all sides. Transfer the lamb to a plate. Reduce the heat to medium and add the carrots, celery, and onions to the pot; cook, stirring constantly, until softened and lightly browned, 3-4 minutes. Add the garlic and tomato paste, and cooking, stirring constantly, until fragrant, about 1 minute. Add the red wine and scrape up any browned bits stuck to the bottom of the pot. Add the broth with gelatin, rosemary, thyme, and browned lamb to the pot. Cover the pot and transfer to the oven. Cook until the lamb is tender and can be easily shredded, about 3 hours, turning the lamb shanks every hour.

3. Transfer the lamb to a clean plate. When cool enough to handle, remove the meat from the bones and finely chop it.

4. Remove the rosemary and thyme from the liquid remaining in the pot and discard. Over medium-high heat, simmer until the liquid in the pot is reduced to ½ cup, about 8 minutes. Add the soy sauce. Cover and set aside.

5. Combine the shredded lamb, goat cheese, egg, and ¼ cup parmesan cheese.

6. Place one rounded tablespoon of filling every 2 inches along the length of a pasta sheet. Use a pastry brush dipped in water to wet the pasta along the long edges and between the filling. Fold the pasta sheet lengthwise over the filling, pressing around each ball of filling to seal the two layers of pasta together. Use a pizza cutter to cut between the filling to form squares of ravioli. Store the ravioli on a dry dish towel. Repeat with the remaining dough and filling. (Ravioli can be formed several hours in advance and covered and refrigerated or can be flash-frozen, then transferred to freezer bags and frozen for several weeks. Do not defrost before cooking.)

7. Bring a large pot of water to a boil; add a tablespoon of salt and lower the heat until the water is at a lively simmer. Boil the ravioli in small batches until al dente, 2 to 3 minutes, using a skimmer or large slotted spoon to remove the ravioli from the boiling water and transfer them directly to a serving platter or individual plates or pasta bowls. Top with the sauce and addition parmesan and serve immediately.

lamb goat cheese ravioli 4

tonga punch

tonga punch 5

Our experiments with rum cocktails have progressed from comparing how well different fruits infuse into rum (strawberries and raspberries work the best; apples don’t work at all) to trying a new tiki drink almost every week. Over the last year, we’ve tried over thirty tiki drinks!

tonga punch 3

On Sunday evenings, after the chores are done, workouts are finished, food for the week is prepped, we reward ourselves with a couple cocktails. Sometimes we sit outside in the backyard while we sip; sometimes I sit inside on my computer and plan our next vacation. (We’re going to Iceland, which is about an untiki-y as you can get.) It’s one of my favorite times of the week, even though I know we have to go back to work the next day.

tonga punch 4

Of all that we’ve tried, this one is both Dave’s and my favorite. It’s so refreshing – not too sour, not too sweet, not too strong, not too weak. As a bonus, it doesn’t require any particularly rare ingredients. It also doesn’t require tiki mugs, but if you’ve got them, they make the best time of the week just a little bit better.

tonga punch 7

Printer Friendly Recipe
Tonga Punch (rewritten from Stephen Siegelman and Maren Caruso’s Trader Vic’s Tiki Party)

Makes 1 drink

I recommend Shellback, Flor de Caña, or Appleton white rums.

Technically, triple sec and orange curaçao are different and not interchangeable (Grand Marnier is curaçoa; Cointreau is triple sec), but using triple sec instead of curaçao won’t ruin this drink. We use Clement Creole Shrubb, which is neither triple sec nor curaçao.

Look for grenadine with pomegranate in the ingredient list; otherwise you’re just buying a combination of high fructose corn syrup, citric acid, and food coloring.

2 ounces silver rum
1½ ounces orange juice
¾ ounce lemon juice
½ ounce orange curacao
¼ ounce lime juice
¼ ounce grenadine
1 cup ice

Combine the liquids in a blender. Add the ice and pulse until the largest pieces if ice are approximately ½-inch. Pour unstrained into a glass and enjoy.

tonga punch 6

strawberry crinkle cookies

strawberry cookies 4

It’s May, and strawberries are in season! Delicious red fresh strawberries are available for snacking, baking, and daiquiris. And I’ve done my share of snacking and daiquiri-ing. But when it comes to baking, I have to confess, I often prefer frozen strawberries, no matter what time of year it is.

strawberry cookies 1

Maybe using frozen strawberries defeats the purpose of eating seasonally, but I like that they puree more thoroughly. Plus, because they’re not so perishable and delicate, frozen strawberries can be picked when they’re really ripe, unlike fresh strawberries you buy at the store, even this time of year. I have no shame in using frozen strawberries for baking, even in the peak of their season.

strawberry cookies 2

I was impressed by how much strawberry puree was in these cookies. The dough (almost more of a batter) was delicious – like strawberry ice cream, except without the brain freeze. Once baked, the strawberry flavor was more muted, but still evident. These might become a spring tradition for me – or any other time of the year, since frozen strawberries are available whenever I want them.

strawberry cookies 3

Printer Friendly Recipe
Strawberry Crinkle Cookies (slightly adapted from Merry Gourmet)

I used one drop of Americolor red food coloring, which made the batter the perfect color, but the baked cookies weren’t quite as pink as I wanted.

3 cups (375 grams) all-purpose flour
1 teaspoon baking powder
8 tablespoons (1 stick; 113 grams) unsalted butter, room temperature
½ teaspoon salt
1½ cups (300 grams) granulated sugar, plus ¼ cup for rolling
2 large eggs
½ teaspoon vanilla extract
¾ cup strawberry puree (from 6 ounces or 2 cups strawberries)
2 drops red food coloring (optional)
½ cup confectioner’s sugar

1. Heat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone mats. In a medium bowl, mix the flour and baking powder.

2. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), beat the butter, salt, and 1½ cups sugar on medium speed until light and fluffy, 2-3 minutes. Add the eggs, one at a time, beating until incorporated, then mix in the vanilla, strawberry puree, and red food coloring. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Chill the dough for 4 hours or up to 3 days.

3. Transfer the ¼ cup granulated sugar and the confectioner’s sugar to separate small bowls. Roll the dough into 1-inch balls. Coat the balls of dough with granulated sugar, then powdered sugar. Transfer to the prepared baking sheets. Bake the cookies, one sheet at a time, until they are puffed and do not look wet in the cracks, 12-16 minutes. Let the cookies cool on the cookie sheets for 5 minutes, then transfer to wire racks to cool completely.

strawberry cookies 5

fresh pasta with braised quail

quail pasta 7

I have never seen a Meyer lemon for sale where I live. My local store used to stock blood oranges in the winter and rhubarb in the spring, but I didn’t see either this year. Sheets of nori? I’ve started ordering them online, along with golden syrup, peppermint extract, a big container of sprinkles, espresso powder, 00 Italian flour, herbal tea, looseleaf black and green tea, passionfruit concentrate, and my favorite brand of soy sauce. Living in a small town has its disadvantages.

quail pasta 3

But I seem to have a steady supply of game meats. I’ve bought quail a few times, and this is my favorite way to use it (which isn’t to say that chicken drumsticks or thighs wouldn’t also be great in this dish). What I’ve learned about quail is that they are so tiny that it can be hard to find the meat. As someone who doesn’t much appreciate messing around with their food as they eat it, a salad topped with a whole quail was frustrating (although pretty).

quail pasta 4

This pasta dish, with so little in it besides the quail, cooks it down to its essence. What sauce there is is concentrated quail stock. It’s intensely savory. It coats the pasta in the thin layer, with bits of shredded quail meat dispersed throughout. You can garnish the dish with teeny tiny drumsticks. And, amazingly, this is a dish I can actually find all the ingredients for in my little town.

quail pasta 8

Printer Friendly Recipe
Fresh Pasta with Braised Quail (adapted from Marcella Hazen’s Marcella Cucina via epicurious)

Serves 4

4 whole quail, washed and dried
salt and pepper
2 tablespoons extra virgin olive oil
1 shallot, minced
½ stalk celery, minced
½ medium carrot, minced
1 fresh sage leaf, minced
6 rosemary leaves (remove from 1 sprig), chopped very fine
½ cup dry white wine
1 roma tomato, diced small
1 pound fresh pappardelle or fettuccine
½ cup (1 ounce) freshly grated parmesan cheese, plus more for serving

1. Season the quail generously with salt and pepper. Heat a large not-nonstick skillet over medium-high heat. Add the oil and quail, and cook without moving for 3-4 minutes, until well browned. Flip the quail; continue to cook until all sides are browned, propping the quail against the sides of the pan if necessary. Transfer the browned quail to a plate.

2. Reduce the heat to medium and add the vegetables and herbs; cook, stirring constantly, until they are fragrant and lightly browned, 1-2 minutes. Add the wine and use a spatula to scrape up any browned bits on the bottom of the pan. Reduce the heat to medium-low, return the quail to the skillet, and cover. Cook, turning occasionally, for 20 minutes. Add the tomato, cover, and cook for another 20-25 minutes, adding water as necessary to keep the pan from drying out, until the meat can easily be removed from the bones.

3. Remove the quail from the pan and shred the meat, discarding the bones. If desired, reserve the drumsticks with their meat for garnish.

4. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta until just tender, 2-4 minutes or according to package instructions. Drain, reserving ½ cup of pasta cooking water.

5. Add the shredded quail meat, pasta, ¼ cup pasta cooking water, and parmesan to the pan with the sauce. Toss the contents together until well mixed, adding more pasta water if necessary to loosen the sauce. Serve immediately, topped with additional parmesan and the reserved drumsticks.

quail pasta 6

confetti cookies

confetti cookies 7

I had this great idea at the beginning of the year to send my eight nephews and one niece cookies for each of their birthdays. That’s less than one package per month, how hard could it be?

confetti cookies 2

Of course, that’s assuming that their birthdays are evenly dispersed, which they definitely are not. There were three the first week of February, which I scrambled to keep on top of, and then there are three the first week of April. At least I get two-thirds of them out of the way within a few months, I suppose.

confetti cookies 4

I haven’t been able to find the perfect cookie for each kid, but for my girlie-girl niece, it was an easy choice. Sprinkles! Pink! Crumbles of cake within the cookies that have more pink sprinkles! These really do scream “Happy Birthday!”, which makes them the perfect package for the birthday girl halfway across the country. And the Facebook picture of the cookies being enjoyed makes it all worth it. Only three more birthdays to go this year!

confetti cookies 6
Printer Friendly Recipe
Confetti Cookies (from Christine Tosi’s Momofuko Milk Bar via Eva Bakes)

I doubled the sprinkles in the cookie dough. The cookies needed more color, I decided.

Birthday Cake Crumbs:
50 grams (¼ cup) granulated sugar
13 grams (1 tablespoons) light brown sugar, lightly packed
45 grams (6 tablespoons) cake flour
¼ teaspoon baking powder
¼ teaspoon salt
1 tablespoon rainbow sprinkles
2 tablespoons vegetable or canola oil
1½ teaspoons vanilla extract

Cookies:
400 grams (3 cups) all-purpose flour
50 grams (⅔ cup) instant dry milk powder
2 teaspoons cream of tartar
1 teaspoon baking soda
80 grams (½ cup) rainbow sprinkles
16 tablespoons butter, at room temperature
1¼ teaspoons salt
1½ cups (300 grams) granulated sugar
1 tablespoon light corn syrup
2 large eggs
2 teaspoons vanilla extract
Birthday Cake Crumbs

1. For the Birthday Cake Crumbs: Heat the oven to 300 degrees. Line a rimmed baking sheet with parchment paper or a silicone mat.

2. In a medium bowl, combine the sugars, flour, baking powder, salt, and sprinkles. Add the oil and vanilla and stir until the mixture forms small clusters. Spread the clusters on the prepared pan. Bake for 20 minutes, stirring occasionally. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool. Let the crumbs cool completely before using. (Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the freezer.)

3. For the cookies: Line two baking sheets with parchment paper or silicone mats. In a medium bowl, mix the flour, dry milk powder, cream of tartar, and baking soda.

4. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer), beat the butter, salt, sugar, and corn syrup on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating until incorporated, then mix in the vanilla; continue to beat on medium-high speed for 6 to 7 minutes. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until incorporated. Stir in the Birthday Cake Crumbs.

5. Using an ice cream scoop, scoop the dough 4 inches apart onto the prepared baking sheets. Transfer the pans to the refrigerator and chill for at least one hour. (The prepared and portioned dough can be chilled for up to 1 week; if storing for longer than an hour, wrap the pans tightly in plastic wrap. If you’re storing for a while, you can save space by arranging the dough portions closer together on one baking sheet, then dividing them onto separate pans right before baking.)

6. Heat the oven to 350 degrees. Bake the cookies until very lightly browned around the edges, about 18 minutes.

7. Cool the cookies completely on the pans before transferring to a plate or to an airtight container for storage. The cookies can be stored for up to five days.
confetti cookies 5

blueberry lemon date bars

blueberry lara bars 4

Dave and I had a Serious Discussion last year about hiking. He loves it; I’m okay with it. I like the part that involves relaxing exercise (usually an oxymoron) in a pretty place, but not the part that requires several hours of driving. Dave doesn’t love the driving either, but for him, it’s worth it for the hiking. So we’ve compromised and are making more of an effort to get miles in; Dave’s goal this year is 100 miles.

blueberry lara bars 1

The more often we go, the more we get into a routine. Make coffee at home; stop for breakfast burritos to eat on the road; almonds, these bars, and camelbaks full of water for snacks; and a grain or pasta-based salad for lunch if it’s a long enough hike. Having a series of tasty foods lined up definitely helps get me motivated.

blueberry lara bars 2

Breakfast burritos win as my favorite food of the day, of course, but these bars are delicious too. They’re a perfect mid-morning treat, when you’re just over halfway up the mountain, the burrito has worn off, lunch is still a ways off, and your feet could use a break. They’re easy to make and last a while tightly wrapped in the fridge. I need to keep a stock handy; the easier it is to get out the door, the more likely we are to get those miles in.

blueberry lara bars 3

Printer Friendly Recipe
Blueberry Lemon Date Bars (slightly adapted from Use Real Butter)

Makes 8 bars

I should probably mention that I’ve never eaten a real Larabar, blueberry or otherwise.

I’ve found that these are great for plane rides too.

2 cups unsalted cashews
1 cup dried blueberries
1 cup dates, pitted
grated zest from 1 lemon
⅛ teaspoon salt
seeds of ½ vanilla bean

Transfer the cashews to the bowl of a food processor; pulse until coarsely ground. Add the blueberries, dates, lemon zest, salt, and vanilla seeds; process until the mixture forms large sticky clumps. Line an 8-by-8-inch baking dish with parchment or wax paper, with the paper coming up the sides by several inches. Press the mixture tightly into the lined pan. Cover and chill for at least 30 minutes (or up to several days). Use the ends of the parchment paper to lift the bars out of the pan. Cut into 8 bars; wrap individually. Can be stored in the refrigerator for several months.