Food

A Toast to New Traditions: A Thanksgiving Turkey You Can Make in Minutes

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Have you ever gotten a piece of advice that at the time you knew was probably important but it was only later that you fully understood its significance? When I was newly married I went on a trip with my mom to visit her aunt. While we were there we were talking about the upcoming holidays and at one point she went out of her way to tell me that I needed to start some of my own traditions. At the time I thought it was a good idea, but we usually spent the holidays at our parents homes so we didn’t really have a need to add too many new things. As a young couple we were just busy attending our families’ celebrations.

It wasn’t until ten years later that the significance of her words hit me as I was grocery shopping for our first Thanksgiving in Chicago. We were not going to have the full table of family and friends that I had grown accustomed to. Instead it was just going to the four of us and if I am honest, my toddlers really didn’t care or know too much about Thanksgiving. I didn’t want to fix an entire turkey for two and somehow the idea of chicken just didn’t sound as good to me. As I was rounding the end cap in the poultry section trying to decide what to do, I saw packages of turkey cutlets. Then, right next to it was a display of dried bread crumbs meant for stuffing. The thought came to me, what if we just did something new? My mom serves an amazing Thanksgiving meal but the thought of making all those side dishes was just too much.  My husband’s family makes turkey fricassee, so why not make a breaded turkey. When my husband and I were dating we loved to cook together for friends and one of our favorite “fancy” recipes was from Chef Stephan Pyles for his Chili Crusted Wiener Schnitzel with this deliciously rich sauce.

So right then and there in the poultry aisle of the Jewel Ossco grocery store a new tradition began. We were still going to have a great, but smaller celebration that was special to us. The added benefit of this new turkey schnitzel was that in a kitchen with just one oven I could make this turkey on the stove top. It also requires no advance thoughts about defrosting; it takes up a fraction of the space in my fridge and it takes just minutes to cook. So I don’t have to worry about making room for bread or side dishes in my oven. My great aunt was right, sometimes in the holiday frenzy even well intentioned holiday traditions need to give a bit. Sometimes it’s important to allow yourself the freedom to just do something different. So here’s to new traditions and the great moments and recipes that can come from them.  

Breadcrumb Crusted Turkey Schnitzel (Serves 4 to 6)

  • 1 (1 lb) package turkey cutlets (My package had 6 cutlets)
  • 1/2 cup flour
  • 2 teaspoons salt
  • 1/2 teaspoon ground pepper
  • 2 eggs
  • 2 tablespoons milk
  • 4 cups of plain stuffing breadcrumbs (I use Brownberry Brand)
  • canola oil for frying
  • 4 chives chopped as a garnish (optional)

The great thing about these cutlets is they come pre-pounded so you don’t have to do a thing to prepare your turkey. The first thing you should do is to pat your cutlets dry with a paper towel.

Then get your breading bowls ready. First take your unseasoned stuffing and grind it into a fine texture in your food processor. Then place them in a shallow bowl. Next in another bowl mix together your flour, salt and pepper. Then in a third bowl beat your eggs and combine them with two tablespoons of milk.

Here is my breading station with my seasoned flour, egg mixture and fresh breadcrumbs. I like to set up an assembly line so the breading process goes quickly.

Then get your breading bowls set up with flour, egg mixture, and bread crumbs. First dip your cutlets in the flour, then coat it in the eggs and then the breadcrumbs. Once you have your cutlets breaded get a large deep sided skillet and fill an 1/8 inch high with canola oil. Heat your oil over medium heat. You will know your oil is hot enough when the handle of a wooden spoon or spatula has tiny bubbles form around it when you place it in the oil. Keep the lid of your skillet near by for safety reasons.

Then, depending on the size of your skillet fry two to three pieces at a time for about three minutes a side. The key to flipping your turkey is to use a fork! Tongs or spatulas will potentially damage your breading. If you are making this for a larger crowd you can use two skillets or put your cooked turkey in the oven to keep it warm. If you place your turkey in the oven you want to make sure it stays crisp, so use a baking sheet with a raised rack so your breading doesn’t get soggy. Then right before you serve your turkey make your sauce.

Lemon Buerre Blanc

  • 1 cup dry white wine
  • 1/4 cup lemon juice
  • zest of 2 lemons
  • 2 small shallots finely chopped
  • 3 black peppercorns
  • 1 bay leaf
  • 2 sticks of butter cut into tablespoons
  • 1/4 cup capers

Although this sauce has a fancy French name, don’t let that scare you. It’s simple to make and delicious to serve with poultry or fish. This velvety smooth sauce will top plain old gravy any day. This whisked butter based sauce has just a hint of tanginess from the lemon and white wine. If you are fans of the movie Julie and Julia you will remember that this sauce inspires an entire monologue by Julia Child. Meryl Streep describes it in such a perfect way that I included the link. I promise this sauce will take the dish to another level.

To make your sauce in a medium sized skillet oven medium high heat add together your wine, lemon juice, lemon zest, shallots, bay leaf, and peppercorns. Cook this mixture until it reduces down to a quarter of it’s original volume. Then turn your heat down to low and remove your bay leaf and peppercorns.

Then to finish your sauce take your butter and slowly add 1 to 2 tablespoons of butter at a time while whisking your sauce so you fully incorporate the butter into your wine mixture. Keep whisking it until you add all of your butter.

Then to finish your sauce stir in your capers. Keep your sauce heating on your stove’s lowest setting until you are ready to serve it or place it in a thermos to keep it warm. If your sauce gets cold, the butter can break and it won’t be quite as lovely.

So even if you are going with a more traditional turkey recipe this Thanksgiving, these breaded turkey cutlets still make an excellent holiday-inspired dinner. They are simple to cook and the breading makes them a super hit with kids. After creating this new tradition, I don’t think our family is going back to traditional turkey again. Wishing you fun in the kitchen this week and a very happy Thanksgiving !

 

Baking/Food

Thanksgiving Pies 101

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Chocolate Fudge Pie Recipe

Years ago Southern Living had a clever monthly article called Mama’s Way or Your Way.  The column featured classic Southern dishes with a traditional family recipe and then an updated version with a slightly different spin on that treasured dish. So as Thanksgiving approaches and the season for pies has arrived, I thought I would share a simple Fudge Pie that is one of my mother’s signature desserts. However, being the creative baker that I am, I am going to show you a few of my own secrets on how to make your Thanksgiving pie a show stopping dessert.

Here is my Mom with my oldest daughter who loves to bake and helped me make our version of this pie

I know that for some of you the thought of making your own pie dough is scary, but have no fear I have an easy and full proof recipe and some step by step photographs to talk you through it. When it comes to pie dough there is nothing like a crust made with butter. Butter based crusts are flakier and more tender then those made with Crisco or Lard. I have tried many a pie crust recipe over the years, but my hands down favorite is Pioneer Woman’s pie crust that comes from her friend and baker Pam Regentin.

Pam’s Pie Crust (Makes One 9 inch, Two Crust Pie) You can half this recipe if you want since you will only need a single crust or if you are feeding a crowd make two pies.

  • 2  1/2 cups all purpose flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1  cup (2 sticks) butter cut into chunks
  • 1/4 cup cold water

First cut your cold butter into small squares. This makes it easier to cut them into your flour. As you can see I cut each stick into quarters and then made smaller cubes.

Then in a food processor mix together your flour, salt and sugar. If you don’t have a food processor you can use a pastry blender or your electric stand mixer with a paddle attachment, but these methods will take longer and I definitely prefer the food processor. Next pulse your butter and dry ingredients together until your butter is cut into small peas sized pieces. If you are using a stand mixer then blend your butter in at a low speed.

Then add in your cold water and blend it until your crust starts to ball up and just come together. You don’t want to over work your dough.

Then take your dough and cut it in half and form it into two small bread plate sized discs. Then wrap your discs in plastic wrap and refrigerate it for 30 minutes to an hour or if you are planning to make your pie immediately. Chilling your dough will firm your butter up a bit and give you a flakier crust. If you are planning ahead then you can make and refrigerate your pie dough a day or two before you need it. I like making my dough in discs and not balls because cold pie dough is tougher to roll out so the discs will make your job much easier.

Now you are ready to roll out your dough. I have a large silicone mat that I absolutely love when it comes to pastry, but if you don’t have a non-stick mat like this then you can use a large piece of parchment paper. Lightly dust your mat or paper with flour as well as your rolling pin. Then roll your crust out to make a large thin circle that is 12 to 13 inches in diameter. You want to roll your crust out larger than you pie plate so you have extra to make your crimped edges. As you can see the very edge does not have to be perfect.

See those little hands at the top of the photo? That’s my daughter with her chair pulled up to the counter eager to help me bake.

Then comes the tricky part, but if you have your parchment paper or silicone mat it will be much easier. Carefully lift up your rolled crust and flip it over over your lightly greased pie plate and gently pull back the paper or mat. Then trim any rough edges with some clean kitchen scissors. Your pie crust edges don’t have to be perfect because the cut out leaves will cover it. I lightly fluted my edged by holding the outside of my crust with my index and middle fingers and then pushing my thumb in inside to make the middle indentation. If you are worried about fluting it then just roll the edge of your crust under and use the tines of a fork to press the edges to the rim of your pie plate.

Here you can see that I trimmed off the uneven edges an folded over the edges as I fluted my pie crust.

Next comes the fun part, cutting the decorative leaves. I got a set of leaf shaped pie crust cutters from Michaels for under five dollars, but they are on Amazon and in lots of stores that sell baking supplies this time of year. I took the extra scraps of dough I cut off the edges and rolled them out then I used the cutter to cut out the shapes and make the vein like indentions on the leaves. Then to attach them to the edge of my crust I put a tiny bit of water on my finger and rubbed it on the back of the leaf so it would stick to the edge. I used three different leaf shapes to make my edge look a little more interesting.

There you have it one pretty pie crust ready for some delicious filling chocolate or pumpkin filling.

My Way: Caramel Fudge Pie (Makes one standard non-deep dish 9 inch pie)

  • One prepared 9 inch pie crust
  • 6 Tablespoons unsweetened cocoa powder
  • 6 Tablespoons flour
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups sugar
  • 3 eggs, well beaten
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup (1 1/2 sticks) butter melted
  • 1 jar of good quality caramel sauce
  • 2 oz melted milk chocolate or if you prefer dark chocolate
  • Vanilla Ice Cream makes a great topping for this creamy molten chocolate like pie. If you ask my husband its the only way to serve it.

First preheat your oven to 350 degrees.

Then mix together your dry ingredients including the cocoa powder, flour, cinnamon and sugar. Then using your stand or electric mixer mix in your eggs and vanilla on a low speed. Then blend in your melted butter. Make sure you scrape down your sides so everything gets fully incorporated.

Then you are ready to pour your chocolate filling in your pie. Use a separated or rubber spatula to even out your filling. As you can see your filling will not come all the way up to the top of your sides. Don’t worry about this because it will rise up as it bakes.

When you have a more delicate pie crust edge, like these leaves, then I like to make an aluminum foil shield to protect them during the initial baking of my pie. I just cut an extra long piece of foil that is cut a bit longer than the circumference of my pie plate. Then I fold it over into thirds to make it narrower. Then I take that long strip and fold it around so it covers the leaf edge.

Now my pie is ready to bake. Place it in your oven in the middle rack and bake it for 30 to 35 minutes. The pie will have crusty brownie like top with a creamy fudge center. I remove the foil edge after the first 15 minutes of baking.

Then after your pie cools a bit you can add a decorative chocolate design on top. Melt your chocolate in the microwave for 30 seconds and then stir it and heat it for an additional 20 seconds until it is just melted through. Put your melted chocolate in a pastry bag and cut of the very tip to make a small hole. Then make a zigzag pattern going one direction and then turn your pie at an angle and make another set of zig zags marks going the opposite direction.

A little chocolate work adds a fancy touch to the top of this pie.

Then when serving your pie drizzle a little caramel sauce on the plate. The cinnamon and carmel really add something special to this pie.

Now one more tip on making this pie my Mom’s way. She turns this pie into a Christmas dessert by leaving out the cinnamon (I added) and she uses fudge sauce instead of carmel. Then she tops her pie slices off with a scoop of peppermint ice cream, preferably Blue Bell if you can get it. So no matter how you serve it my way or Mama’s way, this is a simple and delicious fudge pie you can dress up and serve for any occasion.

Holiday Decorating/Tablescapes

Fall Florals For Your Home and Table

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I like letting my home evolve and change to fit the season. One of the things that I like to use most to give my rooms a new seasonal look are flowers. There is just something about the sculptural element that a bunch of branches or group of apples or pumpkins can create. The picture above is my living room all dressed up for fall. I have a simple blue and white vase on my mantle and I routinely change out the arrangement to fit each season. The yellow aspen leaves are realistic silk branches that will last all season. I found them at Pottery Barn last year. Then on my coffee table I made a small fresh arrangement using some leaves, berries and hydrangeas from my garden. Then I purchased a few sunflowers to add in something special. I made several of these arrangements in inexpensive mason jars and I placed a couple in my dining room as well.

When I am looking for flowers to make arrangements I usually stay away from the grocery store premixed bouquets. Instead I tend to head to the section where they sell individual flower types by the bunch. It allows me to customize my look and pick blooms that fit my vases. Here is a closer view of the arrangement so you can see the base of the arrangement is made of two hydrangeas blooms and a sunflower. Then to add a bit of height in the center I put some grasses and berries in the center.

Here is a look at those same arrangements on my dining room table set up for a dinner with friends. I decided to repeat the idea of the red berries with my napkin rings. I usually use these a Christmas time, but sometimes details like that just work. This just shows that you can use what you have and pull together a pretty seasonal look for your table.

If you want something a bit more formal then here is an arrangement I made for my dining room last fall. I took a small rose bowl and added three different flowers, green hydrangea, red dianthus and purple statice, in a tight grouping. I added some texture and visual interest by taking three bear grass leaves and tying them into large loops. Then for a fun Thanksgiving touch I put some turkey feathers in the side of the arrangement. I made two of these and had them on either side of my table with candles in between. I made my arrangement in colors that worked with my red dining room, but you could make something similar in colors that fit your linens or room. Another combination I love is blue and green hydrangeas with a cluster of orange roses. I tend to make smaller arrangements for my dining table so my guests can see each other.

Here is a last minute arrangement I created for a dinner with a friend. I used the last of my hydrangeas and flowers from my garden. I decided it mights be fun to add a pumpkin to each place setting. These little pumpkins are easy finishing touch. If you had a larger party you could easily turn them into a place card holders by using a knife to cut a small slit to hold your card in place on top. I have also used green apples or pears and then I cut some double sided paper leaves on the fold so I could write my guests names on them and them glue them to the stem of my fruit.

As Thanksgiving approaches, adding a few fall floral details can make your home feel festive in no time. All of my arrangements were made using inexpensive grocery store blooms and things you can find in your produce section of your store. So whether you are looking for ideas to setting your Thanksgiving table or for a pretty arrangement you could give as a hostess gift. Then think about one of these simple fall arrangements. Want a tutorial for another pretty pumpkin centerpiece? Then check out the step by step project my friend Shayla put together at Design Finch.

Food

Crock Pot Baked Potato Soup

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Sometimes it’s nice to have a dinner you can prep in advance and then have it waiting for you. That’s what I love about making this crock pot potato soup. It’s delicious and filling on a cold day and its easy to assemble after work or a fun afternoon with family and friends. This recipe evolved from an old recipe from Gourmet Magazine. I loved the idea of homemade potato soup, but I didn’t love how long it took to make and my family wasn’t quite as crazy about the seasonings they used. So I decided to work on my own version that I could make in the crock pot and I tailored the flavors to fit my family’s tastes. This soup could even become an easy vegetarian dish if you used vegetable stock and just left out the bacon. This is the perfect meal to make when you have guests in town or a busy day with little time to cook. The flavors are so good that I have even shared it at a dinner with friends. It’s definitely a crowd pleaser. I love to serve it with cheddar chive scones or with some crusty french bread.

Crock Pot Potato Soup (Serves 6)

  • 4 tablespoons butter
  • 3 medium potatoes diced (approximately 6 cups)
  • 2 carrots diced
  • 1 medium onion chopped
  • 2 stalks celery diced
  • 2 cups chicken broth or vegetable stock
  • 2 cups water
  • 1/2 cup cream
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 5 slices of bacon cooked and crumbled (optional)
  • 1 cup shredded cheddar cheese
  • 3 green onions sliced on the diagonal
  • 6 tablespoons sour cream

First chop all of your vegetables and have them ready to go. Then melt four tablespoons of butter over medium heat in a deep skillet. Next add in your potatoes and season them with salt and pepper. Cook your potatoes over medium heat until the potatoes just begin to pick up a bit of golden brown color.

Then get your crock pot ready. Put your potatoes in the crock pot and then add in your onion, celery and carrots. Next pour in your water and chicken broth. You want to make sure that the water covers all of your vegetables. Then place the lid on your crock pot  and turn it on low. Let your soup cook for at least five hours. I have tested it and it can be left to cook for up to eight hours if needed.

Then when you are ready to serve your soup take half of the liquid and vegetables out of the crock pot and blend them into a smooth puree using an immersion blender, a food processor or a blender. One key tip when you are blending hot liquids, is to make sure they have some air while you are blending them. If you are using a food processor remove the plastic shoot or if using a blender remover the center of the lid and cover it part way with a dish towel. Otherwise you could have a hot and dangerous mess.

Then take the pureed soup and add it back in the crock pot and stir it in with the remaining vegetables. Then stir in your cream and season to taste with salt and pepper

Then I like to top my soup with shredded cheddar cheese, a dollop of sour cream, some bacon and green onions. There you have it a delicious comforting meal you can make ahead in the crock pot.

Garden/Travel

Art in the Garden

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This week I have been out in my garden preparing for spring. I have planted over two hundred and fifty bulbs so I am planning and hoping, if the squirrels don’t get to them, that my garden will be filled with beautiful blooms. All this fall gardening had me thinking about a gorgeous fall garden I visited a few years ago. When I am traveling I always love seeing the gardens or arboretums in other cities. I took a trip to Dallas and while I was there I got a chance to spend an afternoon at their arboretum. At the time they had a special exhibit featuring sculptures created by the celebrated glass artist Dale Chihuly. Many of his modern sculptures echo the shapes of flowers and scenes from nature so to see his work displayed outdoors was particularly beautiful.

These white lily like sculptures were gorgeous set in the water so you could see their reflection and watch the light bounce off the water.

This same pond was filled with Koi fish and purple water lilies.

This pond with a view of a nearby lake was framed beautifully by this boat filled with a cornucopia of blown glass spheres.

I also liked this small creek where the turquoise glass rocks mimic the shape of the boulders. Their vibrant color captures your attention set against the orange leaves.

Then there was a this walled flower garden where this chandelier like sculpture became the crowning centerpiece. It amazed me that these seemingly delicate glass spirals could be displayed like this outdoors.

While I was in a patch of flowers there were several monarch butterflies who were dancing from flower to flower.

This fountain was filled with these glass blades that looked like red reeds or a grove of fall trees.

This photograph above is the test gardens. I loved the rows of flowers set against the changing leaves.

Then when I stopped near the test gardens a little squirrel seemed to be posing for me in this tree.

This is truly one of the most amazing art exhibits I have seen in a garden. The scale, detail and colors of the glass were unbelievable. If you ever have an opportunity to see one of Chihuly’s traveling exhibits or his Glass and Garden exhibit in Seattle I highly recommend it. These gardens left me truly inspired by their wonder and beauty.

Food

Salmon in Puff Pastry

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Fall is a time for family gatherings and meals together. One of my favorite dishes to entertain with is this salmon in puff pastry or if you want to sound elegant and French salmon en croute. This is one of those dishes that looks fancy, but it is actually very easy to make. You only need 4 ingredients and if you can giftwrap a basic package then you have all the skills you need to make this delicious showstopper. This is hands down one of my husbands very favorite meals. People often ask me what recipes are my favorites and I would say that in our house this salmon is definitely on the top of the list. It’s wonderful for entertaining because it can be made ahead and then popped in the oven 20 minutes before you want to serve your guests. So you can enjoy your company and still have a meal that looks very impressive.

Salmon in Puff Pastry- Serves Four

  • 1 (approximately 1 pound) piece of fresh center cut salmon
  • 4 tablespoons fresh pesto from your refrigerated food section (I use the Giovanni Rana brand)
  • 1 (17 oz) package of frozen puff pastry (I like using the Pepperidge Farms brand)
  • 1 egg beaten

First plan ahead and defrost your puff pastry according to the instructions on the package.

Then preheat your oven to 375 degrees .

To prepare this dish pull your puff pastry out of the package to warm up a moment while you remove the skin from your salmon. Use a sharp boning knife or chef’s knife  lift up on the skin and slowly cut the skin from your fillet.

Then cut your salmon into 4 equal portions.

Then take a little flour and lightly dust your counter and rolling pin to keep your pastry from sticking to it. Next pull out one sheet of puff pastry and roll it out about an extra half-inch on each side. rolling the pastry slightly will smooth the seams where it was folded in the box and it will make it just the right size to use one sheet of pastry to wrap all four pieces of fish. Then cut your pastry sheet into 4 equal sized pieces.

Next, take each piece of salmon and place about 1 tablespoon of pesto on top of each piece of fish.

Then turn your fish over where the pesto is on the bottom facing the puff pastry. Now you are ready to wrap you fish. Take your puff pastry and fold the long sides in first so they overlap each other. Then take your shorter end and fold them over so you have a neatly wrapped salmon package. Then flip that package over so the seam side faces the bottom.

Then if you want to be extra fancy then add a design detail with some cut out leaves. Use the second puff pastry sheet and roll it out just a bit with a rolling pin. Then use cookie or fondant cutters to make your decorations. I used a small leaf cutter I got from the craft store in their baking supplies aisle, but you could also use some fall leaf or holly leaf pastry cutters sold for decorating pies.

For my tree branch design I cut a little stem with a pairing knife. Sometimes I also add some veins on the leaves with a few marks from my knife.

Then take your beaten egg and brush it on the top and the sides of the pastry. You want the seams side of the fish to be on the bottom. Then once you have a base coat of egg, put your leaves on and brush them with the egg wash as well. The egg will give your pastry a beautiful color as it bakes.

Bake your fish on a baking stone or a sheet pan lined with parchment paper. Place your salmon in the oven and bake it for 20 to 25 minutes until the pastry is puffy and golden. I like to serve mine with a cranberry rice pilaf that I will be sharing with you soon. If you are making this fish a few hours ahead then refrigerate your preassembled puff pastry packages, but wait to add your egg wash until you are ready to bake them. So there you have it one of my favorite dishes to share with my family and friends.

Here is the link to a printer friendly version of my recipe at Pioneer Woman’s site Tasty Kitchen.

Family/Uncategorized

Change Is In The Air

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“Life starts all over again when it gets crisp in the fall.”

F. Scott Fitzgerald

When I showed up in the carpool line with the double stroller in the pouring rain, I think the school thought I was a little nuts. I drive a nearly twenty one year old car we call “Big Red.” This Toyota 4 Runner has been such a good and reliable car that I had not wanted to really think about about replacing it. However, lately it has been in the repair shop more often than I would like. I have to admit it’s time to start looking. While my car had its latest stay at the shop, we were out walking to school. Part way into our walk that first morning the rain picked up. We were all decked out in our rain jackets and boots, so my oldest started singing and then the little one joined in. There we were in the middle of one of life’s teachable moments. The next day the weather had improved, but we learned that there a big changes coming to our daughters’ school that left us a little sad. Life has its rain storms but it’s important to be the kind of people who show up in the rain with a smile. More than anything I want to raise strong women who don’t melt in a little rain. I want to raise girls who know how put on their rain boots and sing.

While it rained earlier this week we were indoors working on a special project. I had saved a big Ikea chair box thinking we would make something fun out of it. So with the church trunk or treat event coming up we decide to go all out and make Cinderella’s castle. My girls have loved imagining the design, pumpkin coach included. The only hiccup in the design process was my choice of faux stone spray paint which had me up at four in the morning taking Benadryl to try and stop the hives that were quickly spreading across my face and neck. Fortunately, I am now on the mend and the castle is looking like a fairy tale with its blue glitter roofs, gold stars, and tiny flowers. After my allergy attack we made a switch to silver craft paint and continued on decorating the castle. Its been great to see my girls smile and to imagine something together.

Sometimes life has those weeks where not everything goes as planned, but I am not about to let the unexpected ruin the fun. All this rain has brought cooler temperatures and the leaves have begun to put on a show of ocher, orange and crimson. Making the long walk to and from from school, we had time to stop and enjoy the outdoors. My daughter made leaf bouquets and I stopped to take pictures of some of the beautiful trees. The older I get the more I truly understand change is inevitable. It’s what you do with it that really matters. Sometimes you just need to look up and find the good because I don’t want to miss a moment rain and all. 

 

Baking

Meyer Lemon Shortbread Bars

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Lemon Bar Recipes

My husband is traditionally not a huge dessert person, but usually once a week he asks for something sweet. I love baking but even I am not up for a huge baking marathon every week. Sometimes it nice to make something simple. I was in the grocery store a couple of weeks ago when I spotted some Meyer lemons. If you haven’t tried one before they have a sweeter slightly orange flavored taste. That’s because they are a cross between a lemon and a mandarin orange. I happen to like their flavor in desserts, so I bought a small bag of them and decided bake some lemon bars. My lemon bars have a crisp shortbread cookie base with a sweet and creamy lemon top. I love lemon desserts, but I like mine to not be so sour that it I forget it’s dessert.

The key to making lemon bars is to grease and line your pan well with parchment paper. Lemon bars can be notoriously sticky, but the parchment paper handles make them easy to lift from the pan and to cut. If you are feeling fancy then top them with a mint leaf, a berry and a lemon zest twirl and in no time you have a pretty dessert that looks more like a fancy pastry than a simple tray bake.

Meyer Lemon Shortbread Bars (Makes one 9x 13 inch pan) 

Shortbread Base

  • 1 cup butter (2 sticks) cut into small pieces
  • 1/2 cup granulated sugar
  • 2 cups of flour
  • 1/8 teaspoon of salt

Lemon Filling

  • 4 eggs
  • 1 can (14 oz) sweetened condenced milk
  • 1/2 cup of fresh Meyer lemon juice (I have tested this recipe with standard lemons so if you can’t find Meyer lemons then I promise it will still be good)
  • 1 tablespoon of flour
  • 1 teaspoon of lemon zest
  • 1 teaspoon baking powder
  • Mint leaves, raspberries and powdered sugar for decorating the tops

Preheat your oven to 350 degrees.

First prepare your baking pan by greasing it lightly with butter flavored cooking spray then cut two long pieces of parchment paper to fit the width of the pan. Use one to line the pan vertically and fold the excess paper over the sides to make a handle. Then take a second piece and line your pan widthwise again folding the excess paper over the sides. The paper will stick to your sides because of the cooking spray. Then lightly spray your paper lined pan with cooking spray.

Mix together the flour, sugar and salt. Then either using a pastry blender, a food processor or a fork in a pinch blend your butter pieces into the flour mixture until the butter is cut in and the mixture looks like course sand or breadcrumbs.

Then pour the the shortbread crumb mixture into you prepared pan and gently press it down evenly in your pan.

Bake your cookie crumb crust for 20 to 25 minutes. If you like a crispier cookie crust then bake it closer to 25 minutes and if you prefer your cookie a little softer then bake it for 20 minutes.

Then while your shortbread cookie base is cooking make your lemon topping. First using  a mixer whisk together the eggs and the sweeten condensed milk. Mix the egg mixture on high for approximately five minutes until your eggs turn a light yellow color and the mixture is light and a little bubbly. Then mix in your lemon juice, zest, flour and baking powder until they are fully incorporated.

Then when your cookie base has baked and while it is straight out of the oven pour on your lemon mixture and then put the pan back in the oven for 20 to 25 minutes until the lemon bar are just beginning to turn slightly golden.

Then when your lemon bars are cooled you can lift them out of the pan with the parchment paper handles.  These creamy lemon bars are best kept in the fridge. When you are ready to serve them sprinkle the top with a little sifted powdered sugar. To do this I put a little powdered sugar in a metal strainer and then sprinkle it on top. I topped mine with a mint leaf, a curled piece of lemon zest and a single raspberry. I love the flavor combination of lemon and raspberry but it would also taste good with blackberries or blueberries. If I was serving this for guests I would drizzle a little melted raspberry jam on the plate and then place the lemon bar on top. Served with these little extra details they look more like a pretty pastry than a simple tray bake. So here is one of my favorites, a dessert for any occasion.

Holiday Decorating/Home

Pretty Fall Houses

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If I were to have one of those trendy late 80s early 90s bumper stickers on my car, mine would definitely say “I break for pretty houses” or at least that is what my children would tell you. After my blog post on painted doors, there were voices coming from the back seat asking me not to take any more pictures. However, now that it’s fall and Halloween decorations are out my girls have somehow had a change of heart. They have actually started pointing out houses they like and asking if we were going to stop so we could “please take a picture.” Oh my, I have started something and I am not sure what to say about my three and four year old having old having so many opinions about home decor on the way to preschool. I am beginning to see that this is one of those wacky things that they are going to remember about growing up with me as their mother, the design blogger. So I have been listening to my daughters and the McCauley girls have been out again taking photos of some of our favorites fall decorations.

This English style Tudor home is absolutely gorgeous. The large fairy tale like pumpkins and gourds are set against flower beds filled with yellow and rust mums and purple kale. The details like the window box and the planters with the native grasses and pansies are just amazing.

We pass this house on our way to school and I like how they incorporated the pumpkins with a little bit of Halloween fun. However, my favorite decoration is around the side of the house.

Look at this stone wall topped with little pie sized pumpkins. I just love the look of the bright orange against the crisp white siding.

Here is a modern home that has these beautiful planter boxes. I like the contrast of the yellow and purple against the grey front door and I like detail of the orange pumpkins in the planter boxes.

This house is one of my favorites. I love the look of the bundle of dried corn against the black door. It’s an easy arrangement that you could make using dried corn that I have even seen at my local grocery store. The rusty orange mums in the black pots pull this simple but stylish look together.

This beautiful green door makes a statement I love how the homeowners painted these planters to match. When you have a bold statement color like this kelly green I think it really pulls the look together when you have a pots or some other detail like a bench that repeats that color. I like the height of the corn stalks and the green kale with the orange pumpkins.

These homeowners have a sense of humor. I love the different posses that they have for their skeleton porch party.

Finally to end this post, here is another beautiful craftsman style home. The garden surrounding this house is lovely. The door is trimmed with a bittersweet wreath and look at that planter with the pumpkins. So many pretty houses all dressed for the season. How fun it has been to stop and enjoy the view.

Food

Sheet Pan Potato Salad

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We were invited to an Octoberfest party at a friend’s house and the hosts had everyone bring a German inspired side dish. I decided to sign up to bring German potato salad. I must confess I have made lots of different potato salads over the years, but I had never made German potato salad. So after some research and trying out a few recipes that had a little too much vinegar for my taste, I decided to create my own. Since German potato salad is meant to be served warm, I decided to make a change from all those recipes that called for boiled potatoes. Instead, I let my sheet pan and oven do all the hard work by roasting my potatoes. This saved me from having to cut lots of hot potatoes and the roasting adds its own flavor to the salad.

This party dish came out so well that I think it is going to become a regular dish in our house. I love the idea of serving a warm potato salad this time of year. I can see making this salad as a side with grilled chicken sandwiches or if you want to go with an Octoberfest theme then with some sausage or brats. You could even turn it into a main course by adding in a bag of baby spinach and then topping it off with some grilled chicken. The colors and flavors of this salad make it a great party dish, but by using a sheet pan it becomes an easy and delicious weeknight meal.

Sheet Pan Potato Salad- Serves 4 to 6

  • 1 (1.5 pound) bag of small red or yellow potatoes or a mix
  • 1/2 teaspoon of Dijon mustard
  • 2 tablespoons of oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 3 ribs of celery finely diced
  • 1/2 red onion finely diced
  • 4 green onions sliced
  • 3 pieces of bacon cooked and crumbled

Apple Cider Mustard Vinaigrette

  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons apple cider vinegar
  • 1/4 cup canola oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper

Preheat your oven to 375 degrees. First, I quartered my potatoes so they were a nice bite size. Next in a large mixing bowl whisk together your Dijon mustard, canola oil, salt and pepper. Then toss your potatoes in the bowl and make sure they are well coated in the mustard and oil. Then line your sheet pan with aluminum foil or parchment paper. Then take your potatoes and place then cut side down on the pan. Then roast your potatoes for 40 minutes till they are golden.

Here you can see my potatoes in the oven I made a double batch since I was bringing this dish to share with a larger crowd.

Then while your potatoes are roasting finely dice you celery, red onion and green onions.

Then to make your dressing whisk together your Dijon mustard, apple cider vinegar, salt and pepper then drizzle in your oil while whisking it together. I used my mini food processor which made making the dressing easy.

Then when your potatoes are roasted and still warm mix them together with your chopped onions, celery and bacon and coat them with the apple cider mustard vinaigrette.

This roasted potato salad recipe is a game changer for me. I think its going to be hard to go back to regular potato salad after this. After all, what salad isn’t better with a little bacon and some roasted potatoes?

I am also happy to announce that some of my recipes are now featured on the Pioneer Woman’s site called Tasty Kitchen. It’s a great website with lots of recipes and Ree Drummond has cleverly got her site set up where you can easily print the recipe and even convert the ingredient measurements to the metric system if needed. I don’t have all of my recipes on her site but I have gone back and placed links on the recipes that are. So if you you have time check it out and if you have made one of my recipes and liked it then help me and head over to her site and give it a good oven mitt rating.

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