Dad's Oatmeal Cookies

My parents are visiting this weekend!  I go through these phases where I get completely home sick - even though I haven't lived at home for nearly 9 years.  That feeling you get when you miss your family so much it's all you can think about, it leaves a weird feeling in the pit of your stomach.  I guess I should be thankful that my family is so wonderful that I can't help but to miss them all.  That said, my mom and dad are visiting this weekend.  I am so excited to see them!  In honor of their visit, I've decided to make my dad'sfavorite oatmeal cookies.  Instead of raisins I'm using cranberries and adding white chocolate chips.  So good!

Dad's Oatmeal Cookies

Ingredients

1 3/4 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1 egg, beaten

1 cup granulated sugar

1 cup melted butter

1 tablespoon honey

1/4 cup milk

2 cups regular oats (not quick)

1 cub dried cranberries or raisins

6 oz. white chocolate chips (optional)

Directions

Preheat oven to 350 degrees F.  Sift together flour, soda, salt and cinnamon.  Stir in the rest of the ingredients, adding the oats, cranberries/raisins and chocolate chips last.  Drop by heaping teaspoonfuls onto cookie sheets.  Bake for 12 minutes.  Makes approximately 4 dozen cookies.

Truffle Pizza from Scratch

I seriously cannot get enough of this truffle oil I purchased.  I want to make dishes just so I have an excuse to use the oil.  Why not add it to a homemade pizza?

Ingredients
Pizza dough (1 pound store bought or your favorite homemade recipe)
1 tablespoon truffle oil
Pizza sauce
Shredded mozzarella cheese
2 ounces goat cheese
1/2 cup chopped arugula
3/4 cup chopped tomatoes
1/4 cup chopped onion
(or your favorite toppings)

Directions
Heat oven to 450 degrees F (or to temperature recommended on store bought pizza dough).  Make and roll out pizza dough.  Using a basting brush, brush one tablespoon truffle oil on the entire crust.  Spoon pizza sauce over crust.  Top with desired amount of shredded cheese and the two ounces goat cheese.  Top with remaining toppings.  Bake in oven for 12-15 minutes, or until cheese is bubbly.  

It's a Plaid World

I’m so excited.  I baked up a storm all day yesterday in preparation for round two of Jerry’s birthday.  I asked him what kind of cake he wanted.  His original request, a three tiered cake – now, let’s not get too excited.  We settled on a two tiered cake, German chocolate and banana. 

For the bottom cake, I’ve decided to make an inside out German chocolate cake so I can still decorate with fondant.  I’m using my favorite chocolate cake recipe, filled with the traditional German chocolate cake frosting.  To achieve a smooth service to place the fondant on, I’m frosting with my chocolate buttercream.  This cake is going to be so good. 

The next tier is banana cake with vanilla buttercream.  A moist banana cake with my famous vanilla buttercream.  With the left over batter I’m making mini banana cupcakes.  These are so cute.

Now for the fun part – decorating!  The theme of the party is plaid or print.  The birthday boy is wearing plaid, so that’s what the cake will dress in as well.  Fun colors decorate an ivory backdrop.  I was struggling with what to put on the top of the cake.  Meredith said "Didn't Jerry want a photo cake at one point?"  Brilliant!  Photos it is.  I cannot wait to cut into this cake!

Chocolate Cake

Filling

• Ingredients
• 7 ounces sweetened flaked coconut
• 4 ounces coarsely chopped pecans (1 cup)
• 14-ounces can sweetened condensed milk
• 1 tablespoon vanilla

Make filling:
Reduce oven temperature to 325°F.

Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.

Increase oven temperature to 425°F.

Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath.

Stir in coconut, pecans, and vanilla and keep warm, covered with foil.

Assembly

Cut the top off the cake for a smooth layer.  Cut the cake in half, or in thirds, depending on how many layers you want.  Spoon the filling onto one layer, top with second layer of cake and frost.

Chocolate Buttercream

Ingredients

1 1/2 stick unsalted butter, room temperature (I use Kerrygold Pure Irish Butter)

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

2 1/4 cups powdered sugar (I typically use more than this to achieve the consistency I need)

1 teaspoon pure vanilla extract

2 tablespoons milk

1/2 cup heavy cream

1/3 cup Ovaltine

Directions

Cream together butter, cocoa powder and salt.  Butter mixture will be extremely thick. Turn off the mixer, scrape down the sides of the bowl and add powdered sugar one cup at a time.  Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract.  Beat until smooth.  Mix together heavy cream and Ovaltine.  Turn mixer speed to medium and pour cream mixture into the frosting in a slow, steady stream.  More powdered sugar may be added or less of the cream and Ovaltime to reach your desired consistency.

Banana Cake

For the Love of Truffles

"There are hundreds of species of truffles, but the fruiting body of some (mostly in the genus Tuber) are highly prized as a food: Brillat-Savarin called them "the diamond of the kitchen". Edible truffles are held in high esteem in French, Spanish, northern Italian and Greek cooking, as well as in international haute cuisine." - Wikipedia

That sums it up - "the diamond of the kitchen."  Which is interesting because I hate mushrooms.  It's a texture thing - I don't even like to touch them.  However, truffle oil - more please.  This fruiting body of a mushroom is extremely flavorful, and far less expensive than the entire truffle.  Needless to say, I have a slight obsession.  Truffle Mac & Cheese, forget about it.  Truffle fries, oh dear.  I had a craving that needed to be satisfied.

Today, I picked up a bottle of truffle oil.  What to put it in, what not to put it in?  I happened to also be craving carbs - the perfect pasta.

Creamy Pasta with Truffle Oil
Ingredients
8 oz. uncooked pasta
1 cup milk
4 oz. cream cheese
1 1/2 tablespoons garlic compound butter 
1 tablespoon flour
2 teaspoons truffle oil
Kerrygold Dubliner Cheese, shredded

Compound Garlic Butter

1 whole head garlic, papery skins removed and about 1/2-inch cut off the top to expose cloves
1 teaspoon olive oil
8 tablespoons European style butter, at room temperature
1 large clove garlic, minced
Freshly ground black pepper to taste

Directions:
To make the butter, preheat oven to 400º.  Place the head of garlic on a square of foil and drizzle with olive oil.  Wrap tightly and bake for 30-35 minutes, or until the cloves feel soft to the touch.  Remove from oven and allow to cool.  Press each clove into a small mixing bowl and smash with a fork. Add the butter, minced garlic and black pepper and stir to combine.  Using a rubber spatula, scrape butter onto a sheet of wax paper.  Roll into a log, then twist the ends closed. Refrigerate until just firm enough to slice.  (Can be made ahead of time.)

To make the pasta, bring water to the boil.  Add the pasta and cook as directed on package.  Meanwhile, heat the compound garlic butter until melted, add flour until just combined.  Add the cream cheese, stirring constantly.  Warm milk slightly in microwave; add to butter, flour and cream cheese mixture slowly, whisking constantly.

Drain pasta, reserving 1/4 - 1/2 pasta water and return to pot.  Pour cream mixture over pasta and stir to combine.  If pasta is too thick, add remaining pasta water.  Sprinkle grated cheese and freshly ground black pepper on top and serve immediately.

The Classic Peanut Butter and Jelly

Today is Jerry’s birthday!

How shall we celebrate?  The festivities kick off today and end with a big finish Saturday night.  A special home cooked meal is planned for this evening, dinner out on Friday and the birthday party with all of our friends Saturday.  I cannot wait!

I wanted to make a dessert that was totally off the wall.  Something unique and creative, but also screamed Jerry.  I had to think long and hard on this one.  He loves bananas, but I’m already making him a two tiered cake on Saturday; the top tier is banana cake (stay tuned for photos and recipes!).  I found myself asking what else does he love?  Then it dawned on me, he loves peanut butter sandwiches.  It took enough thinking to get to this point, that I had to look for inspiration for the actual cake elsewhere.  It just so happened that I was flipping thru the Food Network Magazine two days later and happened upon a cake that looks exactly like a giant peanut butter and jelly sandwich.  Brilliant!

He doesn’t typically make the traditional PB&J sandwich.  However, I couldn’t make this cake without the jelly – it wouldn’t be the same.  While I drew my inspiration from his favorite sandwich, I am going back to the traditional, well-loved classic.

Happy Birthday, Jerry!  

Peanut Butter and Jelly Sandwich Cake

Adapted from Food Network Magazine

Prep Time: 25 min

Cook Time: 30 min

Ingredients

• 1 stick European style unsalted butter, at room temperature
• All purpose flour for the pan
• 1 box white cake mix, or your favorite homemade recipe
• 1 cup creamy peanut butter
• 1 1/2 - 2 cups confectioners' sugar
• 2 to 3 tablespoons milk
• 3/4 cup your favorite jelly, or 2 to 3 cups your favorite fruit

Directions

Butter or spray a 9-inch-square cake pan, line with parchment, then butter or spray again and dust with flour. Make the cake batter and fill the pan three-quarters full. Bake at 350 degrees F until a toothpick comes out clean, 30 to 35 minutes.

Let the cake cool in the pan 10 minutes, then turn out onto a rack and let cool completely. Transfer the cake to a work surface. Trim off the top using a serrated knife, then slice the cake in half horizontally.

Beat the butter and peanut butter with a mixer until smooth. Alternate adding the confectioners' sugar and milk, beating after each addition, until the frosting is fluffy and smooth. In another bowl, whisk the jelly until it is loose and spreadable.  If you are using whole fruit, blend with an immersion blender until smooth.

Spread a thick layer of peanut butter frosting on the bottom cake half.

Spread the jelly or fruit on top of the peanut butter frosting, making sure to reach the edges. Top with the remaining cake layer.

Cut the cake in half diagonally and transfer to a serving plate. Separate the halves slightly to show the filling.

Fluffy Vanilla Cake

Yield: One 2-layer, 8-inch round cake or one 2-layer, 8-inch square cake
Adapted from Classic White Cake recipe on Baking Bites

Ingredients

5 large egg whites, at room temperature

3/4 cup whole milk, at room temperature

2 1/4 teaspoons pure vanilla extract

2 3/4 cups cake flour, sifted 

1 3/4 cups sugar

1 tablespoon + 1 teaspoon baking powder

3/4 teaspoon salt

12 tablespoons unsalted butter, at room temperature and cut into cubes

Directions
Preheat oven to 350°F. Grease, line with parchment, and flour two round 8-inch pans, or one square pan.

In a medium bowl or measuring cup, combine and stir the egg whites, 1/4 cup of milk, and the vanilla. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, combine the dry ingredients together on low speed for 30 seconds.

Add the butter and remaining 1/2 cup of milk, and mix on low speed until just moistened. Increase to medium speed and mix for 1 1/2 minutes.

Scrape the sides of the bowl and begin to add the egg mixture in 3 separate batches; beat on medium speed for 20 seconds after each addition.

Divide the batter in two, if using two round pans.  Fill the pans 3/4 full.

Bake 25-35 minutes or until a cake tester comes clean when inserted into the center. Be so careful to not over bake. Let cool on racks prior to removing from pan.

Wrap tightly and store at room temperature for up to 2 days, refrigerator for up to 5 days, or frozen for up to 2 months. Best eaten the same day as baked.