I got the chance to travel up the North Shore with a group of students this week. I had never been north of Duluth and now I am convinced I will retire there. It was still cold, but with views like this it didn’t seem to matter. We stayed at the AmericInn in Silver Bay, an excellent deal when you factor in the nice breakfast we got in the morning and how close we were to the lake. I also had a refrigerator in my room which I always like so I can shop at the grocery store while on vacation and not rely on restaurants and gas stations for food. There was a nice little area to explore just behind the hotel, a view of Lake Superior and we were within 10 minutes of Split Rock Lighthouse. It was amazing. We go back up in June but I don’t know if I will be able to wait that long. Here are some of the pictures I took while there:

If you’ve never been to this area and are within 1-day driving distance, I strongly suggest making a trip up (or across). Especially if you are into photography, kayaking, hiking, camping or back riding. The area is truly a paradise for outdoor enthusiasts.

The Arboretum was free for its last Thursday of the cold season so we decided to take advantage of that and get out of the house for a bit. The temperature was about 49 degrees and actually felt pretty nice as we walked around the grounds. We started out indoors though and hit up my favorite room, the conservatory, first. These pictures were taken there:

And these were found outside. . . The first bit of natural “vibrant” color I have seen since the leaves changed colors last fall:

Inside there was a great collection of seed catalog cover art. A treasure trove of historical art any creative person would enjoy stumbling upon. Here is a great piece:

The rest of the images were taken while wandering the grounds outside like this creepy sculpture:

These Honey Crisp Apple trees are protected by little packages of Irish Spring soap. Apparently deer are like me and don’t like anything that smells too strong.

The kids and I were trying to figure out why there were a bunch of blue bags nailed to a bunch of trees. Then we came upon this sign:

These kids were all actually from our hometown of Hutchinson (45 miles down the road). They are learning how maple syrup is made:

Andrew had to make another trip into the twig house:

My kids made gingerbread cookies with their grandmother today. It was a pretty big production.

The kitchen got a little messy.

But the kids didn’t get too crabby.

Chloe just had to roll out her own dough.

I will cherish these pictures for years to come.

We let Andrew decorate the burnt ones. He didn’t mind.

I tried frosting mine to look like Hermey- the dentist elf from Rudolph. I didn’t do too bad from memory, but his bangs are actually supposed to flip the other way. . .

Here’s a collection of them:

Gingerbread Cookies

1 cup butter

1 cup brown sugar

1/2 cup molasses

1 teaspoon salt

1 teaspoon baking soda

1 Tablespoon ground ginger

1 Tablespoon cinnamon

4 cups flour

In the bowl of an electric mixer, cream butter and sugar. Add molasses. Add dry ingredients. I added about a tablespoon of water as well so that the dough was easier to manage.  Form into 2 discs and wrap with plastic wrap. Chill for at least 2 hours. Bake cookies for 8 minutes at 375°

I used royal icing to frost- 2 lbs powdered sugar, 2 TB meringue powder and 6-10 TB water.

Pizza Vesuvio With the Works (Recipe from Food & Wine)

I can honestly say that the recipes in Food & Wine are the most useful recipes of any food magazine I subscribe to. Every month I choose one recipe from my most recent issue to blog about. This month I chose this, Pizza Vesuvio With the Works from Francis Ford Coppola’s restaurant Rustic. The picture in Food & Wine is gorgeous– when I saw it I knew I had to make this pizza. It really is a brilliant idea to fold over a portion of the pizza and make it into a calzone. How many people can never decide between pizza or calzone? This way, one can enjoy the best of both worlds! The flavor combination is delicious and the flavors are still on my tongue hours after eating a slice for lunch. I really loved this pizza. The dots of ricotta are what really make it.

Yum!

I used a new pizza crust recipe to make this pizza. In the past I’ve used Tyler Florence’s recipe which is good for a quick crust, but the extra time I put into this new crust is well-worth the result and will be my new go-to crust even though it will take much longer to prepare. I will have to decide the day before if I want pizza instead of that afternoon. The pizza crust recipe I used comes from a great new book called Bread: A Baker’s Book of Techniques and Recipes.

Yummy Toppings

I think there is something special about a family getting together to make pizza once a week. The dough can be prepped in advance, the kiddies can add their own toppings. It’s more of a family event when everyone can participate (not to mention healthier) rather than one person picking up the phone. We used to order pizza a lot. But since learning to make our own, the stuff from the chains just tastes terrible! We are spoiled with gourmet homemade “za’s” as we call them. I usually let my 4-year-old pick out his toppings from the salad bar at the grocery store. Although he likes to choose the bacon a lot, he does often lean toward red bell pepper which is a great “bang for your buck” veggie. I can’t complain.

A Slice of Each- Pizza and Calzone

This recipe is perfect for those of you that have family traveling to your home next week for Thanksgiving. A lot of people probably order something in or go out the night before Thanksgiving but I can’t think of a better way to make real family memories than a crowd of 10 people all topping their own pizza creations.

Olives

I don’t really eat or like olives by themselves, but on a pizza they just add that extra taste of authenticity. They go perfect with the other toppings on this pizza– artichokes, salami, ham, mushrooms and ricotta. Even if you think you don’t like the texture of something, I encourage you to put them on the pizza anyway, bake it and then pull them off. Some of the flavor will still get baked into the pizza.

You will want to put your dough into a circle or rectangle shape then make sure your calzone toppings are neatly stacked a few inches from the edge of the crust. Then fold it over and put the rest of the toppings on the pizza. The marinara can go on top of the calzone as well.

Make this in the next week! You won’t be disappointed.

Pizza Vesuvio with the Works

By Francis Ford Coppola

Recipe Courtesy Food & Wine Magazine

Playing Card Themed Cake

Researching the Cake Assembly

A former student and now neighbor of mine got married in Las Vegas last month. She held a reception back here in Minnesota so that everybody could be included in the celebration. She may have asked me to help her make a wedding cake for the reception, or I may have volunteered— I don’t really remember. I do remember feeling totally overwhelmed however when I sat down to research the “how-to” on wedding cake baking/assembly. Wooden dowels? Cardboard discs? Freezing tiers before assembly? What was I getting myself into?

"Red Velvet"

Planning it Out

The bride wanted Red Velvet, Mocha, and Hazelnut. In the end we ended up dropping the Hazelnut as we decided to reduce the original plan of 3-tier to 2-tier. I was worried about transporting a 3-tier cake. I really didn’t want to go to all the work only to have it topple over in the back of somebodies truck. The bride agreed and we decided to cut back.

Mistakes Were Made

The cake turned out great, and was easier to assemble than expected. However, I would have done 2 things differently:

1) I should have put more time into the actual cake recipes. I just felt so overwhelmed with everything else, I cheated and used box mixes that I “doctored up”. Next time, I need to refer to a book like this: The Cake Mix Doctor because my “doctoring up” wasn’t that good.

2) I should have done a better job planning out my sizes as far as what size cake pans to use and what size tips to use on the piping bag. The cake pans I used were 10″ and 8″. It probably would have looked a little better with more disparity between the sizes. I would have used a 3″ inch diameter disparity and not 2″.

Feather Cake Topper

Proud Moments

What I am most proud of though is the cake topper, which I didn’t make. The bride made the topper, I simply advised on the materials. I saw the feathers at Joanne Fabrics and emailed her a picture of them from the store on my phone. She loved them so we went and got them and picked some other things to go with. All together, after using coupons, the cake topper cost less than $10.00 to make. It looked perfect on top of the cake.

Vegas-Themed Wedding Cake

Extras

I also made some goodie bags for people to take home. They are filled with decorated sugar cookies cut into the shapes seen on playing cards as well as actual playing card-shaped cookies. They are tied with pretty ribbon and a heart-shaped cutout was attached with the bride and groom’s monogram hand-drawn on the front and “Thank You” on the back.

Playing Cards and Card Shapes

Heart-Shaped Cookie

Goodie Bags

Conclusion

I sort of told the bride I would never take on a project like this again, at least for as long as I am living in a house without a dishwasher. But I don’t know, in a way I sort of miss the project. I guess never say “never”. But just like getting married, taking on something like this is a big commitment and takes lots of work.

There were some good video tutorials I researched while planning this cake. This one from Epicurious was helpful: Wedding Cake Assembly

The Star Tribune had a recipe for “Perfect Popovers” in today’s Taste section. Since I had planned on making soup for supper I thought these would be a good accompaniment. I had never heard of Popovers before moving to Minnesota, but they are pretty popular, especially in this town. They taste like a thin, light, buttery pancake. I absolutely love them. You can add cheese and/or herbs but I can’t guarantee they will rise up as good. Just look at this profile!

PERFECT POPOVERS

Courtesy of The Star Tribune

Makes about 1 dozen.

Note: This recipe must be prepared in advance. To prepare clarified butter, cut unsalted butter into small pieces and melt in a saucepan over low heat, simmering undisturbed for 10 to 15 minutes but not allowing butter to sizzle, until fats separate. Strain mixture, discarding white milk solids and retaining clear yellow clarified butter. Refrigerate in a tightly sealed glass container for up to 1 month. Rick Nelson’s formula, from 2009.

• 5 eggs plus 1 egg white

• 2 c. whole milk

• 6 tbsp. (3/4 stick) unsalted butter, melted and warm to the touch

• 1 3/4 c. flour

• 1 tsp. salt

• 6 tsp. clarified butter for pans (see Note)

Directions

In a large mixing bowl, using an electric mixer on medium speed, beat eggs and egg white until pale and frothy, about 3 minutes.

Meanwhile, heat milk in microwave oven (or in a saucepan over low heat) until it is just warm to the touch. Add milk to eggs and beat until combined, about 30 seconds. Add butter and beat until combined, about 30 seconds.

Reduce speed to low, add flour and salt, and mix just until batter is consistency of heavy cream (a few lumps may remain) and lightly bubbled, about 30 seconds. Cover with plastic wrap and let batter rest at room temperature for 30 minutes.

Meanwhile, adjust oven rack to lower third of oven and preheat oven to 425 degrees. Place 1/2 teaspoon clarified butter in each popover tin. Loosely cover pan with aluminum foil, place pan on a baking sheet and preheat pan for at least 15 minutes. Transfer batter into a container with a spout. When pans are hot, remove from oven, remove and discard aluminum foil and carefully pour batter into prepared cups, filling just under two-thirds full.

Return popover pan to oven (keep pan on baking sheet) and bake 25 minutes. Without opening door, reduce heat to 325 degrees and bake an additional 14 to 18 minutes until popovers are golden brown. Remove from oven and let popovers rest 1 minute before gently lifting popovers from pans (some may require a little nudging with a dull-edged knife). Serve immediately.

Donuts are one of my favorite foods. I like to make these about once a year but since it was chosen as a Daring Bakers challenge I got to make them twice this year. Previously, I used Beatrice Ojakangas’ recipe. The Daring Bakers used Alton Brown’s. The recipes are somewhat similar but for Alton’s you do not need heavy whipping cream which I hate driving to the store for and paying an arm and a leg for. Call me cheap and lazy. No, nevermind— don’t call me that.

Making donuts at home isn’t for the lazy. It’s much easier driving to the store. But it’s a creative project and loads of fun coming up with the perfect concoction. I attempted to re-create my childhood favorite here: The Bear Claw!

And in case your Thanksgiving meal isn’t going to meet your caloric needs, you could add these Turkey Leg Donuts to your menu:

Who doesn’t love sprinkles? In my opinion, sprinkles taste best on a donut.

My husband requested plain old Cinnamon & Sugar Donut Holes:

I like them with sprinkles though.

These only keep for a day though. They should be eaten soon after frying. If it’s just you in the house, best to make only a quarter of a recipe otherwise one of two things will happen: A) You eat too many donuts and have much regret B) You end up wasting donuts when you throw them out the next day because the dough is tough and chewy.

Yeast Donuts

Ingredients
Milk 1.5 cup / 360 ml
Vegetable Shortening 1/3 cup / 80 ml / 70 gm / 2.5 oz (can substitute butter, margarine or lard)
Active Dry Yeast 4.5 teaspoon (2 pkgs.) / 22.5 ml / 14 gm / ½ oz
Warm Water 1/3 cup / 80 ml (95°F to 105°F / 35°C to 41°C)
Eggs, Large, beaten 2
White Granulated Sugar ¼ cup / 60 ml / 55 gm / 2 oz
Table Salt 1.5 teaspoon / 7.5 ml / 9 gm / 1/3 oz
Nutmeg, grated 1 tsp. / 5 ml / 6 gm / ¼ oz
All Purpose Flour 4 2/3 cup / 1,120 ml / 650 gm / 23 oz + extra for dusting surface
Canola Oil DEPENDS on size of vessel you are frying in – you want THREE (3) inches of oil (can substitute any flavorless oil used for frying)

Directions:

1. Place the milk in a medium saucepan and heat over medium heat just until warm enough to melt the shortening. (Make sure the shortening is melted so that it incorporates well into the batter.)
2. Place the shortening in a bowl and pour warmed milk over. Set aside.
3. In a small bowl, sprinkle the yeast over the warm water and let dissolve for 5 minutes. It should get foamy. After 5 minutes, pour the yeast mixture into the large bowl of a stand mixer and add the milk and shortening mixture, first making sure the milk and shortening mixture has cooled to lukewarm.
4. Add the eggs, sugar, salt, nutmeg, and half of the flour. Using the paddle attachment of your mixer (if you have one), combine the ingredients on low speed until flour is incorporated and then turn the speed up to medium and beat until well combined.
5. Add the remaining flour, combining on low speed at first, and then increase the speed to medium and beat well.
6. Change to the dough hook attachment of the mixer and beat on medium speed until the dough pulls away from the bowl and becomes smooth, approximately 3 to 4 minutes (for me this only took about two minutes). If you do not have a dough hook/stand mixer – knead until the dough is smooth and not sticky.
7. Transfer to a well-oiled bowl, cover, and let rise for 1 hour or until doubled in size.
8. On a well-floured surface, roll out dough to 3/8-inch (9 mm)thick. (Make sure the surface really is well-floured otherwise your doughnuts will stick to the counter).
9. Cut out dough using a 2 1/2-inch (65 mm) doughnut cutter or pastry ring or drinking glass and using a 7/8-inch (22 mm) ring for the center whole. Set on floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
10. Preheat the oil in a deep fryer or Dutch oven to 365 °F/185°C.
11. Gently place the doughnuts into the oil, 3 to 4 at a time. Cook for 1 minute per side or until golden brown (my doughnuts only took about 30 seconds on each side at this temperature).
12. Transfer to a cooling rack placed in baking pan. Allow to cool for 15 to 20 minutes prior to glazing, if desired.

I’ve been having some success baking bread recently.

I wish I could share with you one particular recipe I have been successful with.

But mostly I’ve been baking bread much like a musician plays a song they know “by ear”, using a mix of intuition and common sense.

Here’s what I’ve been doing:

1) Observe the weather, note humidity level in the house.

2) Mix 1/2 teaspoon of yeast with 1 cup warm water, 1 teaspoon of salt and however much flour to make a wet dough.

3) Letting the dough enjoy an extremely long rise times in our cool autumnal house.

4) Letting the poolish or starter rise overnight, punching down, using more flour to shape into 2nd and 3rd rises.

5) Baking in a very hot oven when the dough “looks right”.

Letting the dough stay wet is important for an aerated loaf! This has brought me much success! It’s going to be a great winter of bread baking. Most pleasing to me is that my children really enjoy the fresh, homemade bread.

If anybody is looking for a wonderful book that explains bread baking, has great pictures and awesome recipes, I recommend this one:
Peter Reinhart’s Artisan Breads Every Day

Indian Corn purchased at At the Farm near Waconia, MN.

Sweet Sixteen apple purchased at The University of Minnesota apple stand. The flavor is interesting and unique— sweet, yet with a tiny amount of “bite” and a hint of spice. Or, as others have described it, like a cherry popsicle.

I finally found a recipe that works for Pepitas. My mom used to say to soak’em before baking, but this recipe says to dry them before baking. The drying helps to make them “not so chewy”.

Josh and I took the kids to Lake Maria State Park yesterday. We reserved a remote camper cabin since we still don’t have a tent. Some of the state parks in Minnesota provide you with a cart and call it “cart-in” camping for sites that are away from vehicular traffic but we had to provide our own cart. Lucky for us we own a bike trailer that functions as many other things. The cabin was a little over a half a mile into an old growth forest.

We were all pleasantly surprised with the cabin. Especially Andrew who gasped with delight when he first saw it.

The people who stayed before us kindly left a bunch of firewood so Josh chopped some and I grilled a steak. Easily one of the best meals I’ve had in a while.  Andrew collected “Squirrel food” (acorns) for the next hour and I took pictures of forest life.

We had to hurry down to the main lake to get our rented canoe into the water before sunset. Chloe was adamant about walking the entire way herself. Worried about the baby being able to fall asleep in a strange location, I let her.

She looked happy enough for her first canoe ride. It is definitely getting chillier at night though! I was worried she was too cold.

Andrew is always so proud when he gets to do something that “big boys” do.

Back at the cabin, we needed to heat up the wood burning stove. No electricity and no water. . . but we got it up to 90 degrees in there and that was all that really mattered.

In the morning the boys were serious at the table having their breakfasts.

Back outside for me to hunt up some more pictures.

I found this cobweb:

The boys went to do some more canoeing and the girls went to check out some fall colors. There isn’t a lot going on yet, but the little splashes of color here and there are exciting enough.

I can’t wait to go back to Sibley State Park in a few weeks to see how it looks out there!