New Year, New Goals

It’s been so long since I’ve updated this blog. I have so many things to share with you. First and foremost, I’m finally in a healthy psychological space…and it feels fantastic. I feel like me again.

This week I will be posting recipes for peanut butter cookies as well as bread pudding. I plan on writing  a lot more.

Raspberry Jam

I spent the past weekend with my mom in Pennsylvania and it was simply wonderful. Being around her always makes me feel better, even when I’m crying my eyes out. Being in my mom’s kitchen is better than being in any therapist’s office, and baking continues to ease my pain.

We made raspberry jam on Sunday and I wanted to share the recipe with you. You can double it if you want to make more.

Raspberries (pre-mashing)

Raspberry Jam

2 cups of raspberries mashed

3 1/4 c. sugar

1 packet of Certo Fruit Pectin

From the kraft foods website:

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

CRUSH raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove some of the seeds, if desired.)

Raspberries at a rolling boil...

STIR in sugar. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

The finished product

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Original Nestle Toll House Peanut Butter & Milk Chocolate Morsel Cookies

Peanut Butter and Chocolate anything will always be my hands-down favorite. Here’s a recipe for some cookies that rock:

2 1/4 cups all-purpose flour

1 tsp. baking soda

1 tsp. salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 tsp. vanilla extract

2 large eggs

1 2/3 cups (11 oz. package) Nestle Toll House Peanut Butter & Milk Chocolate Morsels

1 cup chopped nuts (I prefer walnuts)

Preheat oven to 375 degrees

Combine flour, baking soda, and salt in a small bowl. Gradually beat in flour mixture. Stir in morsels and nuts.

Beat butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy. Add eggs, one at a time, beating well after addition.

Drop by rounded tablespoon (I prefer an small ice cream scoop) onto ungreased cooking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes about 3 dozen cookies.

Pan Cookie Variation: Grease 15 x 10 inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars

*Once the cookies are cooled, I like to put them in a plastic container, and separate the layers of cookies with aluminum foil before I seal it up. This keeps the cookies soft and fresh; I’m not a fan of crispy cookies.

The Process

Here are some pictures of Mom’s Apple Pie from start to finish:

Mom and Dad's Apple tree...

Our apples, picked right from the tree...

Here are the apples that have been peeled and sliced. They are now ready for the crust!

The pie is now ready for baking.

Here's a slice with some ice cream!

Mom’s Apple Pie

As I’ve mentioned in previous posts, fall has always been my favorite time of year. Mom and I would spend a lot of Sundays in the kitchen, working on one of her delicious soups or one of her PHENOMENAL apple pies. This year we were able to harvest some apples from my parents’ tree! I have to tell you the truth: there is nothing better than using your own fruits or vegetable to create something delicious. I hope her recipe bring you the same joy that it has always brought me and that you can share it with your family.

8 large apples (2 Granny Smith, 2 Fuji, 2 Rome, 2 of your choice)

1/3 cup sugar

¼ teaspoon of nutmeg

1 teaspoon cinnamon

1 Tablespoon flour

¼ teaspoon salt

1 teaspoon lemon juice

2 frozen pie crusts (I prefer Pillsbury)

Skin, peel, and slice the apples, then place them in a large bowl. Dump in the sugar, flour, sugar, nutmeg, cinnamon, salt, and lemon juice. Toss up the ingredients until all the apple slices are coated with the mixture.  Place the apples in the first pie crust and then cover it up with a second. Make sure you allow the crusts to defrost a little and poke holes in the top crust with a fork. I also like to cut out pieces of dough and place them decoratively around the fork holes.

Bake the pie at 425 degrees for 15 minutes followed by 350 degrees for 45 minutes. Once the crust looks golden brown, enjoy a slice with a scoop of ice cream!

Another Day

I don’t get paid again until Thursday, so I can’t go and buy raspberries just yet. I’m hoping that at some point I will be able to make my preserves.  And when I do, you will be the first to hear about it! For right now, I’m sort of trying to focus on making sense of the last 2 months—and so far no clarity has come forth. The best I can do at the moment is surround myself with family and friends and allow myself to feel whatever pain or sadness comes my way. There have already been a lot of tears this morning, but I’m hoping that the evening brings a little happiness my way.

Bread and Jam

While at the Ninth Annual New York City International Pickle Day, I purchased a loaf of multi-grain bread from one of the vendors that had set up a small booth to showcase their wares. By the time I got home I was pretty tired and decided I would just spend the rest of the day relaxing. When I woke up this morning, I made my way downstairs to the kitchen and rediscovered the baked treasure still nestled in its brown paper bag. I put the tea kettle on the stove and as the water boiled, my mind immediately began to fill up with ideas about what I would make to accompany my purchase. I first thought about making butter, but then my mind wandered towards the idea of jam or jelly. I’m thinking raspberry…I’ll see what happens when I check out the fruit at the supermarket.

Broken Hearts and Pickles on Sticks

My friend Gregg and I headed to the Ninth Annual New York City International Pickle Day on Sunday to vent about our current relationship situations and, naturally, eat pickles.  The two of us have recently joined the ranks of the brokenhearted and rely on each other for emotional support and the occasional laugh (it’s been hard to find humor in anything these days). I have known Gregg my entire life, so the conversation flows easily and when I refer to previous relationships, I don’t ever have to provide a back story. In other words, he knows the whole book—not just the current chapter. I really hope that he works things out with his ex and that they find happiness with each other again. As for me, I just want to continue on my path to survival and well-being.

While amidst the sea of pickle enthusiasts, Gregg and I ran into another one of my oldest and dearest friends, Topher. Topher had brought his girlfriend, Mai-Lee, to the event and seeing them gave me hope. Their love is real, and to witness two people you care about enjoy one another is always a positive experience.

Black & White Brownie Cupcakes

Last night was pretty difficult for me…I don’t know how to let him go. I am still struggling with the fact that my feelings have remained the same (I’m still in love with him), and his have changed.

My friend Holly came over, and after some supportive discourse, we headed to the kitchen. We made Black & White Chocolate Brownie Cupcakes and they were fantastic.  I recommend, depending on your oven, cooking them a little longer than suggested in the recipe.  I followed the instructions and some of them were still a little soft in the middle.

Here’s the recipe:

1 box Ghirardelli Dark Chocolate Brownie mix

1/4 cup water

1/2 cup vegetable oil

2 eggs

1 cup (8 oz.) cream cheese, softened

1/3 cup sugar

1 teaspoon vanilla

Preheat oven to 350 degrees. In medium bowl, stir together brownie mix, water, oil and 1 egg until moistened (about 40 stroked). Line muffin tin with paper liners and lightly spray with non-stick cooking spray. Spoon batter into muffin tin, filling 2/3 full. Using an electric mixer, mix cream cheese, sugar, 1 egg and vanilla on medium speed for 1 minute or until smooth. For each cupcake, place rounded tablespoon of cream cheese mixture on top of batter. Bake 28-32 minutes. Makes 16 cupcakes.

It’s a perfect day for baking…

I’m feeling the weather right now and trying to figure out what I should bake. I’m thinking brownies and vegetable soup. I’ll keep you posted.