George Bailey is My Kind of Man

It's the eve of Christmas Eve, and I'm not ready. This morning before work I baked 36 muffins and a pumpkin swirl cheesecake. While those were baking I emptied the dishwasher, folded two loads of towels, and organized my closet. I had intended to bake last night but Katie put Frank Capra's "It's a Wonderful Life" in the DVD player and I had to watch it. Even after seeing it countless times, I couldn't walk away. I must admit that know every dialogue, every physical nuance, every dramatic musical accompaniment. If I were to start playing that movie in my head, I could run through pretty much the whole thing.

George Bailey is the kind of person I want to be when the going gets rough. He is someone who sees no clear answer when every part of his life seems out of control. Only after wishing he'd never been born, saying that the world might be better off without him, does he realize that his life has had real impact and meaning. On that bridge, he has two revelations. The first is dire and desperate. The second is elated and joyful. Even facing jail time and a ruined reputation, the newly-aware George (through divine intervention in the form of Clarence) is deliriously happy in the reunion embrace of his wife and children, and at that moment, nothing else matters. It is then that he is additionally rewarded with an abundance of love and friendship from his friends and family, which he values much more than the money they've collected to solve his financial problems. He's always been there for them, and he never asked for or expected it, but they're there for him, too. Just love it.

Poster: Frank Capra's "It's a Wonderful Life" from http://www.impawards.com/1946/posters/its_a_wonderful_life.jpg

A Gingerbread House You Can Make!

We made a gingerbread house! Katie and I did it one night last week after Henry went to bed. We had a little help. We purchased a Wilton kit and used the already-baked wall and roof parts. The rest of the kit was discarded in favor of our own home-made royal icing and candies from Joanne’s Candy House in Wilton (no relation to the baking company), New York.

I was at first a little intimidated because gingerbread houses and I have had a checkered history. There was the initial attempt when my kids were young. We made an incredible mess making the tough, sturdy dough (and burned out a motor of my mixer!). We rolled, cut, and baked the gingerbread walls and roof. We assembled all parts with royal icing and set soup cans inside for support. I left the room for a moment and heard my kids yell “Oh noooo!” only to return to find the house of gingerbread had imploded, no possible way to reconstruct it. That was it. I was done with gingerbread and its houses. Then two years ago I garnered the courage to try, try again. Brave nephew Will and I attempted the kit, using its own parts, and we ended up with a cute but kindergarten-y version of our dream house. After all that work, I was disappointed.

This year is different. I took a deep breath and bought another kit. I figured, with the right attitude and a plan, it could work. No disappointment this time -- our house came out beautifully (see photo posted with this entry). These ready-made kits are a wonderful foundation for your own project. So, if you dare, buy a kit for under $10. Then go spend $20 on pretty candy, Wilton meringue powder for fail-proof royal icing, and a firm foam board for support. Your gingerbread house will take only an hour or two start to finish. It will be uniquely yours, and creating it with someone special will provide happy memories. Katie and I are thinking grand thoughts for next year's model. Two stories, wings, landscaping... It could get outa hand!

I bet Katie would say that, compared to the year and a half of building a long-awaited (and beautiful) post-and-beam home, gingerbread construction is a very attractive option!

Go on, give it a try!

Photo: Katie Eddy Hofmann of our 2009 Gingerbread House!

Home Made Marshmallows! Nothing jet-puffed about them!

Christmas is coming and there's no stopping it. Not that I manifest an inner Grinch -- I just need more time. As a last-second shopper, there's all that to do. And then there's the baking. I have a couple of cookie platters, a cheesecake, and a sugar-free lemon bundt cake to produce in the next few days. My Christmas cards are still unadressed and unstamped. Then for our Christmas dinners, I'm making Seafood Newburg for two houses! It'll be a mad dash, but I must like it this way, because this is my M.O. every year!

In the midst of all this dashing, I'll have to remember to take time out for a nice hot cup of Ovaltine (malted) topped with a melting marshmallow. For me, marshmallows will never be the same, not since I had one of Matt Kopans's home-made perfections. I dropped off a birthday cake to his house Saturday night, and before I got out the door he said, "Here, try one of these." Matt loves to bake and I keep up with his culinary adventures on his facebook page. Katie was with me, so I took two chocolate-dipped marshmallows out to the car. As we drove away, we immediately ate our marshmallows and, in unison said "OH MY GOD!" These were no jet-puffed, plastic-bagged pillows. These were big blocks of fluffy goodness, with a melt-in-your-mouth sweetness that we knew was a new standard. No longer will any packaged marshmallow do. Should you be interested in delving into the world of marshmallow-making, I'm providing a recipe from the queen of perfect recipes, Martha Stewart. It seems not so difficult, so think about making these, as unique gifts or for that next cold day when you're snowed in, and nothing but a cup of hot chocolate with a melting marshmallow will do!

Marhta Stewart's Marshmallows

Ingredients

Makes 24.

* Vegetable oil, for brushing
* 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
* 3 cups granulated sugar
* 1 1/4 cups light corn syrup
* 1/4 teaspoon salt
* 2 teaspoons pure vanilla extract
* 1 1/2 cups confectioners' sugar

Directions

1. Brush a 9-by-13-inch glass baking dish with oil. Line with parchment, allowing a 2-inch overhang on the long sides. Brush parchment with oil; set aside.
2. Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees.on a candy thermometer, about 9 minutes.
3. Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.
4. Attach bowl with gelatin to mixer fitted with the whisk attachment. With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla. Pour into prepared dish, and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.
5. Sift 1 cup confectioners' sugar onto a work surface. Unmold marshmallow onto confectioners' sugar; remove parchment. Lightly brush a sharp knife with oil, then cut marshmallow into 2-inch squares. Sift remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.

Photo credit: http://images.google.com/imgres?imgurl=https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdIgh42fsuqgjSOUBplCl0W-K2ots-B36UIHSupu9YzgxwVNAXotmnIy6F38UzzqJ4tc1vvxNiuYYb-Qgky_-uHCOb5AVI4FZz4Ny2E7j9NesYhp08p6niCiOT4G6_HGqPXO_-j5PpDLEJ/s320/marsh1.jpg&imgrefurl=http://mycousinscookbook.blogspot.com/2009/10/martha-stewarts-marshmallows.html&usg=__4UQdqEHkraC29mxgKo-h_zmYb5I=&h=293&w=320&sz=13&hl=en&start=2&sig2=Re1iq0qwruEx_MtPXIKQxw&tbnid=tQ7ST3OtqjK_3M:&tbnh=108&tbnw=118&prev=/images%3Fq%3Dmartha%2Bstewart%2Bmarshmallows%26gbv%3D2%26hl%3Den%26sa%3DG&ei=jaQvS4SVNobWlAeEj5CXBw

FUDGE!

One of the most popular non-cookie items on my Christmas cookie platter is fudge. I've made all kinds -- from the stuff you break your arm stirring to the short-cut version made in the microwave. I like the real thing. This recipe from Baker's Chocolate combines the best of both worlds -- the authenticity of real, cooked fudge, and the ease of simpler recipes by incorporating the use of marshmallow creme (basically already-cooked sugar).


FUDGE! (recipe adapted from Baker's Chocolate)

Ingredients:

1/2 cup butter or margarine
4 1/2 cups sugar
1 (12 fluid ounce) can evaporated milk
3 (12 ounce) packages BAKER'S Semi-Sweet Chocolate Chunks
1 (7 ounce) jar JET-PUFFED MarshmallowCreme
3 cups PLANTERS Chopped Pecans (optional)
1 teaspoon salt
1 teaspoon vanilla

Directions:

1. Place butter, sugar and milk in large, heavy 4-quart saucepan. Bring to full rolling boil on medium heat, stirring constantly (important). Boil 5 minutes (or on candy thermometer, 234 degrees), continuing to stir constantly to prevent scorching.
2. Remove from heat. Gradually add chocolate chunks, stirring until chocolate is completely melted after each addition. Add remaining ingredients; mix well.
3. Pour into greased 15x10x1-inch pan. Cool completely. Cut into 60 pieces.

Photo credit: http://images.google.com/imgres?imgurl=http://enjoylifeandprosper.files.wordpress.com/2009/02/chocolate_fudge.jpg&imgrefurl=http://enjoylifeandprosper.wordpress.com/2009/02/18/breakfast-desserts-and-a-great-trip/&usg=__TCcl_l7st8YkkiujiHGYbYGflsQ=&h=400&w=400&sz=39&hl=en&start=8&um=1&itbs=1&tbnid=2aD8hGpMw6-NxM:&tbnh=124&tbnw=124&prev=/images%3Fq%3Dfudge%26hl%3Den%26rls%3Dcom.microsoft:en-us:IE-SearchBox%26rlz%3D1I7SUNA_en%26sa%3DG%26um%3D1

Chocolate Crinkle Cookies

These are pretty and delicious, a perfect combination for a Christmas cookie! The outside is tender-crisp and the inside is almost creamy. They have earned their place on my Christmas cookie platter! My lovely friend Claire is a huge fan!



Chocolate Crinkle Cookies
(Adapted from Williams-Sonoma Baking)

4 oz. unsweetened chocolate, chopped
1/4 cup unsalted butter (1/2 stick)
1 1/2 c all-purpose flour
1/2 c cocoa
2 t baking powder
1/4 t salt
4 large eggs
2 c granulated sugar
1 t vanilla extract
1 1/2 c chocolate chips (I like to use Ghiradelli bittersweet, but any semi-sweet will do)
1/2 c confectioners’ sugar


Melt the butter and chocolate on top of a double boiler, over simmering water, and stir often. Remove and set aside to cool a bit.

In a small bowl, stir together the dry ingredients — flour, cocoa, baking powder, and salt. Set aside.

In a large bowl, combine eggs, granulated sugar, and vanilla. Beat on medium speed for about 3 minutes. Beat in the melted chocolate mixture on low speed until blended. Add the dry ingredients and beat until incorporated. The dough will be stiff, but you must persevere: mix in the chocolate chips by hand.

Cover the bowl with plastic wrap and refrigerate for a good long while, at least 2 hours. I sometimes leave the dough in the fridge overnight.

Place rack in center of oven and preheat to 325. Line 2 baking sheets with parchment paper. Sift the confectioners’ sugar into a small bowl.

Roll a rounded tablespoon of dough between your palms into a 1 1/2 inch ball, and toss it around in the powdered sugar. Place the cookies about 3 inches apart on the cookie sheet.Bake the cookies, 1 sheet at a time, until the tops are puffed and crinkled and feel firm when lightly touched, about 13-17 mins. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Photo credit: http://www.williams-sonoma.com/wsimgs/rk/images/dp/recipe/200946/0023/img89l.jpg

A Big Birthday and a New Adventure

This is a busy baking week. The most important baking is for my daughter Meghan's birthday. She's coming for dinner tonight, and I've baked her 30th birthday cake (chocolate through and through). Of all the cakes I bake, those for my kids' birthdays are the most important. Meghan's actual birthday is December 20, but we're celebrating tonight. For years it seemed her birthday got lost in the holiday shuffle. For that reason, I usually baked something special for her. When she was five, I baked a cake with a gingerbread girl design and decorated the whole thing in M&Ms. For one of her recent birthdays, it was a cake decorated to look like a pine bough with snow, and it became one of my favorite winter designs (it's the photo posted with this blog entry).

Meghan's birthday this year is bittersweet. She and her boyfriend Mark are leaving that very day for Long Beach, California. They're packing up their van with minimal belongings, two dogs, and a cat and heading west early Sunday morning to try California living for a while. I am optimistic for Meghan for this opportunity. Selfishly, I will miss her, and will miss knowing she is nearby. I worry about them driving across country during the winter, though they have a good plan and are sensible. Still, I'm a mom. All in all, it's a good thing and a learning experience. Her father, on the other hand, is not thrilled at her being so far away, though he is trying to get comfortable with the idea.

What an advantage it is to be young, able to pick up your life and start over simply because you can. There's no other time in her life that she'll be able to do this, I expect. Once she settles in with a job, a family, perhaps children, such options for new beginnings are not so readily undertaken. So I say, "Enjoy the adventure. Do as much as you can. Take it all in, for everything you do is an education. And miss your mother. Definitely, miss your mother. Your father will be fine, but call him now and then. Just to let him know."

Bon voyage, my Meghan.

Photo: my very own

Walmart, an Eggplant, and a Birthday Dinner

For the past two mornings, I've been walking around Walmart BEFORE work! I've realized that some of the mad-dashing and rushing that comes with this time of year can be alleviated if not totally banished by getting up earlier in the day and going to Walmart before the work day even begins. It's true that on occasion I have been a big-box store snob (when I can afford to be) but I do compromise my values when money is tight and I need things, lots of things all at once, and don't have the time or money to make fifteen stops. Today I needed a piece of Christmas fabric and an eggplant. Really, where can you buy both those things at once? As I entered Walmart, I was greeted by an older man wearing a Santa hat who looked very much like the jolly old elf. He nodded his head and, as I passed, I heard him greet the next customer, a "regular" I imagine by their conversation, "Hey Rita, how are you this morning?" in a familiar way, much like neighbors over a fence, or a small store owner and a life-long customer. Are these big-box stores really all that impersonal when a community forms within them, where the employees and customers become acquainted and care about each other? Now, I'm not so ignorant or blind to the fact that in some communities these stores displace smaller businesses, robbing jobs and customers from local employers. I also know that this is the way that a big segment of the retail world is evolving. It's good to know that, now and then, I can go in to pick up a few things and not feel that I'm supporting the downfall of the small business owner. It's a dilemma. And believe me, if you want the best Walmart experience, go very early in the morning, or very late at night to avoid the frustrated mother/screaming child--screaming mother/frustrated child scenario (hard to tell who's more mature). You know what I'm talking about!

Anyway...

With that Walmart eggplant, I'm making eggplant parmesan for my daughter Meghan's birthday dinner. She's a vegetarian and she loves it. I serve it with a salad and Italian bread. Cinchy. I make it the easy and convenient way, with Italian bread crumbs, jarred sauce and shredded mozzarella cheese. Here's the recipe:

EGGPLANT PARMESAN

2 eggplants, about a pound each

1 egg, beaten with about 1/2 cup milk
flour
Italian bread crumbs
olive oil
large jar of your favorite spaghetti sauce
4 cups shredded mozzarella cheese
grated parmesan/romano cheeses

Wash and slice eggplant (with peel on) width-wise into about 3/8 inch slices (more than a quarter inch, not as big as a half inch).
Dry surface with paper towels.
Dredge slices in flour.
Dip in egg mixture.
Coat in bread crumbs.

Heat olive oil in skillet over medium heat. When hot, cook one layer of eggplant rounds until nicely browned. Turn over to brown the other side. When both sides are browned, drain on brown paper or paper towels. Continue until all slices are done. Add olive oil and bring up to heat as needed between batches.

Pour 1/2 cup spaghetti sauce in bottom of large rectangular baking pan. Spread to cover. Layer eggplant, enough sauce to cover, 1 cup of mozzarella and a sprinkling of the parmesan/romano cheeses, repeating until everything is used up, ending with a final layer of the cheeses. Cover with foil and bake for 30 minutes. Remove foil and bake for 15 additional minutes or until cheese begins to brown on edges.

Remove from oven and let sit for 10-15 minutes before cutting.

Photo credit: http://www-tc.pbs.org/wgbh/victorygarden/images/eat/recipes/eggplant_parmesan_lg.jpg