The Upper Crust

I make no pretenses about ever being one to shop at Saks (on Fifth Avenue or otherwise)or dine on caviar (too salty and weird); however, I had an epiphany this week. Have you ever thought if it was possible to make a macaroon upside down cake? I must say the result was just too fun not to share. This is a fabulous way to use that little bit of packaged cookie dough that is still hanging out in the freezer form the last fundraiser from the cute neighbor kid. In the end you get a great cake with a decadent top cookie crust that is beautiful to eat and look at. I must say I love when the birthday girl gives me some flavors to work with and free rein. Have fun with this one add what you most like to the sugar cookie dough or use another flavor and improvise with a complimenting cake. I found using a spring-form pan lined with parchment and greased worked very well to enable an easy flip-a-roo.
Macaroon Cake
Heat Oven to 350 degrees and prepare 9-10 in spring-form pan with parchment or wax paper across the bottom then spray the pan. This allows you to wash the pan at once instead of storing the cake on the bottom portion and having a cupboard filled with disassembled spring-forms. No they do not require input for you 80's movies junkies
Take left over cookie dough about 1.5 cups and mix in 1 cup sweetened flaked coconut and combine the two together. Press into the bottom of the spring-form pushing it up the sides just slightly to ensure a seal. Place in oven for 5 min while prepping the cake.
Chocolate cake- quite frankly put whatever cake you want to complement the sweet coconut. This recipe is from the Cook's Illustrated baking book. If you like to know why recipes are put together the way they are from a chemical standpoint you will love this series of cook books.
1 1/4 c all purpose flour
12 T soft unsalted butter
1 1/4 c sugar
3 eggs room temp
1/2 t baking soda
1/ t salt
1/4 c Hershey cocoa
1/3 cup boiling water
1/3 c buttermilk- or sour milk
2 t vanilla

Combine boiling water and coco mix into paste and let cool then add buttermilk and vanilla- if you add vanilla while it is still too hot the complex flavor of the undertones won't come through cause they will burn off and you might as well have used the imitation stuff.
Cream butter and sugar 3- 5 min add eggs one at a time beating until fully incorporated in between. In Separate bowl combine dry ingredients and whisk to combine. Add flour mixture to the bowl alternating with cocoa mixture to the creamed mixture in three additions each, beating in between. scrape sides and then make sure all is well. Pour over warm crust and place in 350 oven for 30 min. Check with toothpick for done-ness. remove from oven. cool ten min. Remove sides and flip cake over onto serving plate removing parchment and admire your work. This cake is great warm or cold, and saves you standing over the stove when you want the coconut combo of a German chocolate cake.
Smile and Savour- you earned this one.
Mrs. Brownie

The Tang of Nostalgia

Last night I had the privilege to give someone a bite from their past.
I don't know if you have ever had a meal or a memory of a recipe that someone you loved made just for you. Whether it was made from scratch by tired hands or specially wrapped from the best little shop, this food just screamed, "I love you". You remember that time when you just couldn't take dealing with the drama any more, and an angel in plain clothes made sure you had that special treat to smooth over all the rough edges.
Our friend had mentioned in passing a few weeks back that he was longing for the long lost sour dough pancakes that his mother would make him. Apparently, she is the only person who had ever made these little delightsome cakes for. Personally I did not even think of making a sour dough pancake, but thought that the juxtaposition of that tangy goodness against a bit of butter and a slathering of sweetness, might be beyond compare. So I started searching the net for recipes. After going through a dozen here is the recipe I came up with. As his family is out for the next few weeks, my hubby and I had him for dinner after what seemed like a pretty terrible week-- hey that is what friends are for. The below left these men with contented stomachs and minds. Hopefully, the golden goodness smoothed those rough edges for him once again, to make the day a little brighter.
Please note I don't keep sour dough starter in my fridge so I just combined 2 c. all purpose flour, 2 c. warm water, 1/2 packet 1.5 tsp yeast and 1/4 c. apple juice to get it going. Cover loosely and set on the counter for 48 hours, adding the rest of the packet and 1/4 c more apple juice after the first 24 hours.
If you have the sour dough mix, or a ready made starter that would probably turn out even better with less prep.
Sour dough Pancakes
3 c. sour dough starter
1/2 c. dry skim milk
1/4 c. brown sugar
1 egg lightly beaten
3 T. melted butter
1/2 t. salt
Mix above together evaluate consistency for pancakes. Mine was too thin so as the griddle reach 325 degrees add 3/4 c pancake mix. If your mix is too thin then add 1t baking soda mixed in 2 T water thinning mix with water or milk until it has the consistency you like.
I served these with hot Italian sausages, honey butter, and syrup with honey dew for dessert. To Rave reviews.
Smile and Savour
PS. If you have a memorable meal or a recipe that you want someone to figure out the recipe for or update a recipe to fit your particular diet let me know. I am always up for a fun culinary challenge.
Love Ms. Brownie

Content

There is an art to life,
to smiles and frowns.
There is a joy in life,
through ups and downs.
No matter the challenge
the pain or the grief.
Know that love will surround you
if you pray for relief.

There are paths to walk
and sights to view
so lift your weary eyes.
Don't let distress engulf your mind,
let friends wipe the tears you cry.
Life, will take you places,
just wait and see.
Trial is just a blessing in disguise.

Silver Lining Chocolate Bread
Preheat oven to 350 grease and cocoa 9x5 bread pan.
Filling
3 oz cream cheese
1/4 c. brown sugar
1 egg
mix until well combined with no streak
Whisk together
2 1/2 c flour
1 1/2 t Baking Soda
1/2 c. cocoa
1 c. Sugar
1/2 t salt
in a separate bowl mix
1 egg
1/3 c melted butter
1 1/4c sour milk
then lightly combine the two bowls adding chocolate chips or nuts if you like
Pour half of batter into prepared pan. Layer filling then the rest of the batter. Drop pan on counter twice then place in oven for an hour until toothpick comes out clean. Wait 15 min to take bread out of pan.
Remember everything can have a silver lining
and as always Smile and Savour
Your Mrs. Brownie

Boy Meets Girl East Meets West

Let me start this entry by saying " I don't like chicken salad." Nonetheless, I must thank all the brave wonderful souls who saved me from trying this recipe. If you question my sanity in serving 40 people a dish I haven't tasted you would be absolutely correct. This is not a good practice, don't engage in it. However, no matter the occasion there are at least two things I know of that I avoid eating unless the very sky is about to collapse around my ankles 1. Mayo- I just don't like it ( I do respect this wonderful ingredient for its ability to bind ingredients together in a way unlike any other. It also is one of those amazing condiments that made in your own blender-or by whisk if you are really ambitious- is just cool to prove that you can actually make. The chemistry of this perfect emulsion is mind boggling, that if you let the dripping oil take its time it will be held tight by a simple mixture of spices egg yolk and vinegar. Lastly, it can lengthen the stride of many sauces, baked goods and salads.Yeah for mayo, that doesn't mean I have to eat or like it.) 2. Macaroni and cheese in ANY of its 7 headed horrific forms. Yes, simply two more testaments that this blog is written by the no excuses for being weird ME.
Back to the story I could not convince a dear friend to give up the chicken salad for her wedding reception, so I made it. It looked beautiful and from what I heard tasted great. I am usually an advocate of the use what you have but in this case the homemade mayo makes it so it doesn't look like it came out of jar. To doctor the jarred stuff add a dash of white pepper, up to 1/4 c lemon juice per normal 32 oz jar, and just a hint of Dijon mustard if you have it on hand.
So here goes the amazing chicken salad that people devoured but I will never know why of my own free will and choice.
PS. The reason for the title is Chinese five spice combine with a very Western Waldorf chicken salad creates a wonderful union, ie. apples love warm spices even in the summer months.
Asian Waldorf Chicken salad- Please adjust ingredient amounts to preference, availability, and taste; we like different texture and ratios for a reason.

2 Cans 12.5 oz chicken
1-2 stalks celery sliced lengthwise then in a very fine chop
Red grapes to your liking cut in half- I used 1/3 lb or about a cup
1 large tart apple grated
Combine in large bowl in separate bowl combine the dressing
1 1/2 t Chinese five spice
1 c mayo
1 T lemon juice
1 t ground fennel
1/3 c plain yogurt
1 T honey or brown sugar
1 T Dijon Mustard
salt and pepper to liking
Whisk well, add to the larger bowl and combine with a spatula until well mated.
Cover place in fridge. Use as desired on salads or sandwiches.
Note: A food processor make this really fast.
You can't take my word for it but this one may surprise you and your company with its unique blend.
Smile and Savour
Mrs. Brownie

Tweak

How in the world is one supposed to keep up with everything that needs to happen in a day. Laundry, cleaning, cooking, baking, floors, visiting, shopping, quality time, and that one thing that just has to get done. To all you wonderful people who get your list done-- Congrats. Please give yourself a pat on the back and a bowl of strawberries at the end of today. However, I am not that girl this week. The dog and I are competing for every sock in the house, and as my hubby said this morning I might be in over my head. So, for everyone who promised cookies for this or that but you don't want to seem like you bring the same thing to every event here is a great trick. Change the topping on a basic snickerdoodle recipe. For an event I am helping with this weekend, they have gained an orange savor. Changing a spice from cinnamon to ginger, cocoa, nutmeg, or ground sage is just the trick to enliven the taste buds. So here is the best snickerdoodle recipe I know. Then go to town. To create dusting sugar one can add zest and work it into the sugar or just a 1/4 t of ext of your favorite flavor to heighten the experience of eating a humble cookie. PS. Thanks for my most used cookie recipes goes to my mother-in-law so yes friends can come from unexpected yet wonderful places.
Snickerdoodles
1 c shortening
1 1/2 c granulated sugar
cream the above well then add
2 eggs
beat well, turn off mixer and add:
2 3/4 c flour
1 t baking soda
2 t cream of tartar
1/4 t salt
mix until it all comes together. Cover bowl and chill 2 hours, or freeze in plastic wrapped logs of dough until ready to proceed.
Preheat oven 350 to bake for 10-12 min.
to prep cookies roll into 1 inch balls and roll in cinnamon sugar with just 1/4 t salt- preferably kosher- then place on pan with spacing of 2 in. ( This is where you can nix the cinnamon and add whatever will compliment your mod for the day citrus on sunny days, almond extract for nostalgia, or a spice of your choice for whatever may smell great.
Makes 2.5 dozen unless you have cookie dough fiends who lurk behind the cabinets until the mixer stops its whirling and you have gone onto the next check on your list.
Smile and Savour
It will keep you sane despite all else.
Mrs. Brownie

The problem with nostalgia.

We all have firsts in life. Whether it is the first kiss, the first success, or the first taste. In my life, I have found that these nostalgic moments hunt me done in my moments of weakness, and remind me of the road my feet have trod. Granted some of the paths I have taken you might have avoided, but they have made me who I am today. Tonight, after a truly laughable restaurant experience, I am sending forth a recipe to ensure that at least my first taste of something may be carried on. My hope is that when you order your favorite dish at a new great restaurant, you don't end up with soggy overcooked vegetables doused in Campbell condensed tomato soup. After this said dinner I could hardly keep a straight face, and was giggling so hard at their interpretation of Mushrooms Mattar (the first dish I ever tried at an Indian restaurant). How could it be so very different from the sublime flavors and textures I remember? Did I enhance the memory of this divine dish? Would it be the same if after 5 years of not having the opportunity to recreate that one night be the same? Who knows, but to prevent this type of disappointment from claiming an evening in my friends' lives I am posting the sauce recipe for Thai lettuce wraps- the way I remember them from my first taste. Theses are great serve up with juliened veggies of any kind especially cucumber sprinkled with a pinch of both salt and sugar , let set for 30 min, then dried off- sounds weird but it works.
Sesame Ginger sauce-
1/4 c water 3/4 t cornstarch dissolve together in separate small bowl
In a small sauce pan add:
1 t canola oil
1/2 t toasted sesame seed oil
1/4 t garlic powder
Dash of red pepper flakes
dash of parsley
1/3 c sugar
1/3 c white or rice vinegar
1/4 c soy sauce
1 t fresh minced ginger
Bring mixture to a boil, then reduce heat and let simmer 2 min. Remove from heat and let cool.

Peanut sauce
Combine
1/2 c peanut butter
1/3 c water
2 T rice vinegar
1/2 minced ginger
1/4 t red pepper
3 T sugar
1/4 t garlic powder
1/2 t chili oil
1 T brown sugar
1 T lime juice

Marinate thinly sliced chicken breast in oriental marinade or stir-fry sauce for 30 min. Discard marinade saute chicken until just cooked add 1 can water chestnuts cut in large dice- or to taste. Add 2 T sesame seeds and some fresh grated ginger. Remove from skillet and serve with sauces on lettuce leave. (please use the non ice burg variety, the texture is much better).
Smile and Savour
Please adjust above to own tastes as your flavor memory will not be the same as mine. IE if you hate ginger omit it and so on.
Sincerely,
Mrs. Brownie

In Honor of Mabel

My little niece has gained a new little sister a few months back, this post is to honor her new role and the role of so many others in this world. Please note the below does not apply to "The Golden Child" as he is inherently above this common law. Furthermore, this is not a criticism of parents or their ability to have multiple children. It is simply an amalgam of my own observations.
Mabel you are a middle child and get used to it. Just a few truths that you are going to need to accept, in order to live a life free of bitterness and strife.
1. Yes, you will get bossed around but never have enough authority to boss those younger than you around until your too old for it to matter.
2. No, you will never be as_____ as your older sibling or as _____ as your younger sibling, Form your own identity or someone will create it for you.
3. Yes, Your parents love you, no you will probably rarely get their undivided attention and time that your siblings will have, just learn to be independent and happy to be so capable.
4. No, it is not likely that you will have friend s that are exclusively yours. Most will find great pleasure in playing with your whole brood- this is a great opportunity to play games that you can't play with just a few players.
5. Yes, you have got it life is not fair, and according to some crazy PhD. somewhere, you will likely not be president. It is okay; what do they know anyway? You are your own independent person, who has the opportunity to deal with older and younger peers. This can be used to your advantage over the years.
6. Yes, people love you and realize you are an individual but learn to answer to your siblings names at home school, and anywhere your family is well known, it just helps avoid confusion.
7. NO, your clothes will likely never belong to just you, they will be hand me downs, that your younger siblings will steal from your drawers anyway.
8. Yes, you will be the butt end of more jokes than anyone else in your family. Even the Golden Child can not escape this fate.
9. No, you will not likely get near as much praise for the exact same action as either of your siblings. The elder will be the for runner and the baby--- well parents spoil the baby of the family...that's the way it is.
10. Yes you will be in trouble more than your fair share. Your parents likely didn't notice the wrong doing when the oldest was starting it, your youngest sibling will be victimized instantly, and the blame will fall on you. Learn to plead your case, don't whine, and if you do get punished; well we all have a little share in the blame so take your own.
Good news dear. When the day seems kind of dreary and now one else is doing anything to fix it, you have the unique ability to bring smiles to everyone. You have experience catering to each family member due to your need for alliances to protect yourself. So here is the easiest peace making peanut butter cookies you can pull of in less than 20 min. Smile and savour your life no matter the implications. It is still going to be better than you could ever dream.
Peace Making Peanut butter Quickies
1 cup Peanut butter of choice- not natural
1 Cup sugar of 3/4 c honey
1 egg
Mix together, drop by rounded teaspoonfuls, and bake on cookie sheet for 10-12 min depending on the size in a 350 degree oven. Cool on pan 5 min, transfer to cooling rack.
The yummy smell will calm troubled hearts and cheer angry souls. Good luck fellow sandwich child, your life holds the promise of a fabulous future.
Love Mrs. Brownie