It’s that time of year, isn’t it?  The time that many think of being more healthy, adding wholesome food to their diets, exercising more, and yes, losing weight.  There’s nothing quite like a fresh, new calendar year and January 1st to motivate us — even those of us who enjoy telling others resolutions oriented to the above mentioned actions — or any action — are just not our cup of tea.  I am in that group, and smirk at my reflection when I pause long enough to look knowing I’m fooling only myself and that much of my resistance to making New Year’s resolutions has to do with a variety of things, not the least of which is that I know I can make a decision at any time of the year to make a change in my habits.  Why wait for a particular day?

Here and there throughout each week, each month, each year, I am rarely free of thinking about whether I’ve eaten enough vegetables, enough whole grain, food packed with essential vitamins and minerals, drunk enough water, kept portions reasonable, made sure I ate breakfast, use mono-saturated fat in controlled amounts, watch the sugar I stir into my coffee, and work to balance protein and carbs.  Knowing what to eat and how much of it to be in good health is one thing, and living a healthy life style entirely another.  I love to tell myself that all is well because I very rarely eat fast food, or even buy food that is packaged for easy preparation or snacking.  I’ve baked almost nothing in months, and what has been baked usually leaves the house as soon as it’s out of the oven.  It’s never been difficult to avoid chips when they’re in the house, crackers, cookies, or any of the typical snack foods I know others have trouble with.  No, my weakness comes in a wine bottle — one that preferably contains white wine, but I’ll drink red with little or no arm twisting.  I sip, sip, sip it each evening — yes, each –  consuming all that sugar knowing that to make matters worse, I won’t exercise regularly, so the calories add up over time.  And?  It’s alcohol.

I know.

The math is fairly simple though.  If I cut out the wine and get out for a 3-mile walk each day, then surely, I will lose weight, right?  But I make no effort.

The last time I seriously made an effort was five years ago.  In fact it was the reason I started Sass & Veracity.  I thought that if I wrote about all things nutrition, diet, and weight loss, I’d be able to hold myself accountable and lose 50 lbs. in the process.  Losing fifty pounds would get me back to the weight I was in my mid-twenties after the birth of my two oldest boys.  The irony of that is I thought I was overweight then and probably eat far more healthily now (minus the wine).  Five years ago with approximately eight weeks of adopting a diet loosely based on The South Beach Diet,  and regularly scheduled exercise, I managed to lose 10 lbs.  But I struggled to get past a critical psychological point and lost motivation.  The exercise dwindled to be less routine, and well, here I am today, obsessed with the idea of being more thin, but never really doing anything about it.

I think one of the reasons I stopped writing here as much as I have in the past is that spending huge amounts of time thinking about recipes, buying food, writing about it, talking about it, and reading about it all day each day began to make me a bit crazy.  It takes quite a bit of seat time to accomplish that, and since I’m horrible at routine exercise unless it’s at the crack of dawn, my body doesn’t move that much. Counting the number of times I walk up and down our stairs every day doesn’t count.  My husband gave me a requested Wii for my last birthday because I thought it would be easier on my knee than getting out for a walk, and although I do love the yoga stretching and balancing, it’s not been used for more than racing cows on New Year’s Eve in quite a while.

Our complex has a nice little gym with everything I’d need to routinely work out.  There’s a lap pool as well.  Do I use them?  No.  An uninterrupted stretch of beach several miles long is a 5-minute drive from my house, and although I do enjoy walking there, I only manage it once or twice a month.  There’s a rowing machine in our garage propped against the wall that hasn’t been used in years.  I have two sizes of exercise balls, two sizes of hand weights, a stretchy thing with handles I use once every blue moon if it’s laying on the floor blocking my path to the kitchen, and a weighted ball with a handle I blame for the torn meniscus in my right knee I had surgery for a year ago.  I have a Pilates DVD, a great Pilates book, and a variety of On-Demand exercising videos available to me for free if only I’ll turn on the television and actually engage in the exercise. I’ve subscribed to Jillian Michaels and bailed after one workout.  ONE.  I joined Sparks People, set up a profile, and never returned. I ordered Sensa, tried it for two days and decided it was ridiculous, then returned it.  I think I actually was hoodwinked into purchasing Hoodia, but never used it.  I have watched and enjoyed The Biggest Loser for the past five or six seasons, amazed at how much weight the contestants lose, and am only motivated to get off the couch to use my 8-lb. weights to stretch a few times while it’s on.

It’s pathetic.

But when I think of going on a diet to assist me in changing some of my habits, I can’t help but feel so much of what I could achieve is temporary — or even dangerous.  Eating like a cave man?  Um, no thank you.  Subjecting myself to extreme detox diets to lose weight fast?  Not worth it.  A liquid meal substitute based diet?  Not when I know that eating fresh vegetables is ultimately more beneficial and with fewer calories than most liquid diets.  No, it has to be a combination of ideas — something with the support of a routine, eating and cooking food I already enjoy, and with flexibility I need built in. Most importantly, I need to be interested in it without it taking over my life.  Instead, it needs to become my life, quietly, and routinely — like nothing has changed.

I have no excuses.  I’m retired.  (Insert much happy dancing here!) I used to gaze longingly at the people going on their morning walk as I drove past on my way to work thinking, if only I didn’t have to go to work.  Even now, I see them outside the window next to where I’m sitting — walking, jogging, cycling — all while I sit on this ball thinking and writing.  So what are my obstacles, perceived or real?  My knee still bothers me, but I know which exercises will continue to strengthen it.  Spending time in the evening watching television with my husband could be an obstacle as well, but I’ll work on that. Ultimately, my biggest obstacle is doing anything mindless.  If I can’t read, or listen, think constructively, or plan while I’m exercising, it’s like being put in a cage.  Even music does little to fend off the crazies.  Is it possible to meditate while exercising?

So where is all of this going?  We’ll call it the starting line in the sand of a different direction with a predetermined destination.  And to make it legitimate:  reduce my caloric intake by 400 calories a day + increase calories burned by 400 a day.  It should take about 32 weeks to reach my goal weight of 140 lbs. just in time to celebrate a couple of milestones.  I’m not motivated by little black dresses or high-heeled shoes and never have been, but this could definitely keep me focused as a little reward.

So it appears I’m beginning something, doesn’t it?  Cheer me along, please?

Now, let’s have soup.

 Mulligatawny Detox Soup

from Gluten-Free Goddess

Ingredients

avocado oil

garlic

fresh ginger

curry powder

turmeric

cayenne

red onion

carrots

cauliflower

Granny Smith apples

sweet potato

cabbage

water

vegetable juice

chick peas

sea salt

coconut milk

lime

brown rice syrup

apple slices & cilantro

For ingredient quantities and directions, please visit Gluten-Free Goddess.

Notes:

• Mulligatawny soup is one of those things I’d heard of, but never tried.  Traditionally it’s made with a meat base but the variations on the basic recipe are numerous and often can be packed with calories.
• I made this soup a few months ago for myself thinking I’d nip the impending holiday indulgences in the bud before they happened, if that makes any sense at all.  Think prescriptive here.
• I tried it both chunky and pureed — both are packed with incredible flavor, so it’s up to you.  The puree is quite elegant and satisfying.
• It’s a rare event when I pull it off, but I followed Karina’s recipe exactly and so glad I did.
• I didn’t have either brown rice syrup or avocado oil, but located them at Sprouts.
• It freezes quite nicely in small lidded containers — enough for 1 good sized serving and makes enough to last a week.
• Perfect for now since giving your body a nice flush after all the food and beverage indulgences the last couple of months.
•  Turmeric gives this soup its bright color.  It’s known for its powerful anti-inflammatory qualities, even in very small quantities.  I truly enjoy its exotic taste and aroma.
• Avocado oil is a monosaturated fat (healthy fat) like olive oil, but is far more delicate in flavor, so it won’t have the tendency to stand out in a recipe like olive oil can.
• Ginger is best known for its ability to sooth the intestines — especially when they’ve been taxed.  Think ginger tea…
• Cabbage is also a powerhouse for anti-inflammatory benefits — and there’s a bunch of it in this recipe!

 Mulligatawny Soup from Around the Web:

We Are Never Full — “Mulligatawny Soup — The Brits Really Know How to Shake it Up”

 One Perfect Bite — “Mulligatawny”

Mele Cotte — “Secret Recipe Club:  Mulligatawny”

Making Life Delicious — “Mulligatawny Stew”

The Internet seems a vast space to some, but to those of us who spend time there each day doing whatever it is we do, it can feel quite small.  Unlike the neighborhood I physically live in, people actually greet one another and share aspects of their lives –  like photos of their vacations.  Recipes.  Stories about their loved ones.

It’s as if we know each other, yet most of us have never met. We follow pregnancies, cheer for children’s milestones, celebrate engagements or promotions at work, and pat each other on the back for jobs well done. And we mourn the loss of loved ones, quietly listening as the sadness unfolds across our community, each person touched by it passing it on to the next, condolences shared, offers of support given.

That’s what has been happening throughout this week.

Mourning.

I’ve not met Jennifer Perillo, but that doesn’t matter.  I’ve followed bits and pieces of her bright life for a while now as one of her many Twitter followers and fellow food lovers.  It was natural to be alarmed when I read something had happened to her husband.  Such a young couple.  They’ve got little children.

Oh my goodness.

I emailed my husband to share the link, telling him to take care of himself like I always do, then cried quietly, trying to imagine what such a staggering loss must feel like.

I can’t imagine.  I don’t want to know.

Jennifer reminds us, “today is the only guarantee we can count on” and at my age, I completely understand all too well. I’ll turn 55 next month, and although I don’t consider that to be anything more than it is, I have a healthy regard for it.

So to honor her request to make her husband’s favorite pie — something she’d been meaning to do, but putting off –  I’ve done just that.  I’ve spent this uncharacteristically grey summer day in my kitchen, quietly going through the soothing motions cooking requires and thinking about those I love.  Thinking about life and living.  Health.

Dreams.

Thinking I have so very much to be grateful for.

Here’s to Jennifer’s Mikey.

And here’s to Jennifer and her family who have my utmost respect.

I wish them much love and strength.

There are many beautiful tributes and Peanut Butter Pies for Jennifer’s Mikey…It’s truly amazing.

It makes my heart swell.

Twitter #apieformikey

food52

The FN Dish

Andrea Meyers

Gluten-free Girl

Brown Eyed Baker

Use Real Butter

Not Without Salt

Beyond the Plate

Love & Olive Oil

The Tomato Tart

Running with Tweezers

Food in Jars

Food + Words

Panini Happy

Dinner with Julie

Kudos Kitchen

Tastespotting

Suffice to say that my plans to get several posts written and queued up before we leave on vacation this Sunday never materialized.  Close, but no cigar. Living in a hobbling, semi-ambulatory state for the last five days put me in my place more than once, and I found myself thinking, Really?  Do I really need to write one more recipe?  Or should I focus on getting this knee better so I can actually walk?

Of course I need to write.  Just one more.

One.

The last minute shopping has been done, the house is relatively clean, tickets, shuttles, and reservations are in order.  Maps, check.  Routes, check.  Super-strength enormous bandaids for my feet, check.  Nine months of obsessive planning, check. It looks like we’re ready for our trip to the UK.

We’ll be in London for four days, then drive through Kent, and East and West Sussex, staying a couple of nights along the way, cutting up toward Oxford and then the countryside near Worcester where we’ll stay three days.  The last portion of our stay will see us in York, then Cambridge and Essex before we drive back to Heathrow and our trip home.  It promises to be a wild two weeks, and like the last time, I’m sure at least one intelligent Brit will say, “Why are you Americans always in such a hurry?  You can’t really see the UK in less than a month.”  And we know they’re right, of course, but who can afford it?  Who can stay away from work that long?

Not us.

If we had the time and resources, we’d have made it to Cumbria near the Scottish border to enjoy the beautiful Lake District along the way.  And we’d definitely would have made time for a drive through Dorset to Dartmoor and Plymouth, where one of my great-grandfathers boarded an old sailing ship to journey through the Straits of Magellan to Sebastapol, California more than a century ago.

There will always be another time for Cornwall, with its craggy coastline and Arthurian legends, but I couldn’t wait for that time to try an authentic Cornish Pasty.

Is it authentic if it’s made by someone from Southern California who’s had sound Cornish advice?

Who cares if they’re as delicious as these.

Seriously.

Cornish Pasties

For the dough…

2-3/4 c. all purpose flour

1 tsp. salt

3 oz. shortening

3 oz. unsalted butter

6 oz. cool water

For the filling...

8 oz. lean sirloin, chopped into very small pieces

1 c. turnips, cut into small cubes

1 c. tiny red potatoes, thinly sliced

1/2 brown onion, thinly sliced

1 leek, white and light green parts only, thinly sliced

3-4 sprigs of fresh thyme, leaves stripped

1-2 T Stilton

salt & pepper

extra flour

For the egg wash…

1 egg

1 T milk

Preheat the oven to  400 degrees F.

In a large bowl, mix the flour and salt well, then add the shortening and butter by “pinching” it into the flour until the mixture resembles clumpy oatmeal.  Add the water and toss with a fork until the mixture is uniformly dampened.  Pat the dough into a ball, and turn out onto a lightly floured counter.  Roll the dough out a bit, turning it occasionally, and folding it over itself to roll again.  Don’t fuss over it and worry.  You’re not making puff pastry.  Divide the dough into four pieces and set aside.

To make the filling, have the ingredients ready to use.  Roll out one piece of dough into a circle about 8″ in diameter.  Start with the potatoes and layer a few on one side of the dough as a base.  Add the turnip cubes, then the onions, sprinkle the leeks over, then the meat.  Sprinkle on some thyme, salt, pepper, and a bit of flour.  Add the Stilton last.

Brush some water around the edges of the dough, then lift one side of the dough over the fillings.  Press the edges together, pinching tears if they occur back together.  Roll the pastry onto its back so the edges are facing up like a stegosaurus.  Sorry.  That’s what they remind me of.  Crimp the edges together with a bit of a twisting motion as you go from one side to the other.  Place the pie onto a baking sheet and brush with the egg wash.  Using a knife, make a slit at the top near the edge of the crust for steam.

Repeat the process with the remaining three pieces of dough, and bake for about 25 minutes, or until the heavenly aroma permeates your entire house, and the crusts are golden brown.

Notes:

• Many thanks to Joe’s Pastry for his great posts on Cornish Pasties.  Thanks as well to the lovely people who posted this video of their Cornish grandmother making pasties.  Here’s a version that shows the filling layering.  So helpful!
• If you have dough phobia, this is the dough for you.  It’s a breeze.  No chilling, no food processor, or anything.  It’s so easy to make and truly is something you can start an hour before you want to eat.
• I used a small amount of beef in these and it was the perfect amount.  Work to get those pieces small and they’ll cook nicely.
• There was not one single leak from any of my pasties.  I’m surprised.  How many times have you made full crusted pie, and there’s always a bubbly leak.  They came out perfect!
• When you think about the simple ingredients and prep for these, the flavor is incredible.  They’re quite large for one serving, but we didn’t have any trouble resisting eating our own.  They keep well in the fridge and can be heated in the microwave for lunch the next day, drawing attention from anyone within smelling distance.
• Evidently, original Cornish pasties had a bit of both sweet and savory in them, with the sweet part keeping to one side of the filling.  They’re traditionally eaten by hand using the crust as a sort of handle, which according to one source, used to be thrown out.  It had something to do with coal miners and impurities in the air or something like that.
• Although I will admit the leeks, cheese, and thyme are not authentic, I completely avoided putting in carrots which I understand is a seriously big deal.  Who knew?
• I think the possibilities are endless when it comes to fillings.  Sweet potatoes, pumpkin, squash, apples, nuts….Just give me some time.
• There’s a pasty shop very near to the old inn where we’re staying in Canterbury, so I’ll have to let you know what the comparison is.
• In the meantime, make a pasty and let me know how your version turns out.

I love ricotta, but I’ve never had truly fresh ricotta, so I decided to make my own.  It requires very little time, no special equipment, and few ingredients, so I was able to prepare it one evening, then drain it over night for use the next day.  I had no idea what I might make with it once it was finished, but that’s the story of my life right now.  How bad could it be to simply nibble on fresh ricotta sprinkled with sea salt and perhaps a drizzle of fruity extra virgin olive oil?  Of course, sprinkling it over a nice salad could be fabulous as well.  Perfectly simple, right?

Simple seems never to be in my repertoire.

With less than a week until Easter and no real plans for a holiday meal in the works, I decided to look for dessert recipes that included ricotta and almost immediately found quite a few for a traditional Easter Pie, or in some cases, Pasteria.  It’s like a cheesecake, but it’s made with ricotta and grain.  Although the grain is most often wheat, some recipes use rice.  Others are made with a crust and latticed top — but some are completely without either — and leave it to me to make one in the least traditional way possible, lacking crust, wheat, and candied fruit.

This small dessert is perfect for spring, or when berries are at their best.

“Pasteria” with Balsamic Strawberries and Basil

For the fresh ricotta…

1 qt. whole milk

1 c. buttermilk

Line a large strainer with 4-5 layers of cheesecloth over the sink (or a bowl if you’re planning on saving the whey).

In a large saucepan over high heat, mix both types of milk, stirring to keep the mixture from scalding.  When steam begins to rise from the mixture, stop stirring.  You should begin to see curds rise from the mixture.  Gently use a spatula to slowly scrape the bottom of the pan to dislodge any curds which may be attached to the bottom.  Check the temperature of the mixture — at 175 degrees F, the curds will completely separate from the whey.

Remove the pan from the heat and using a slotted spoon or wire scoop, gently remove the curds to the prepared strainer and allow to drain.  Allow to cool to room temperature.

For a more moist, creamy ricotta, use immediately.  For a more firm ricotta, gather the ends of the cheesecloth and without squeezing, twist or tie them together.  Tie the bundle to the handle of a wooden spoon and suspend it over a bowl in the fridge over night.

Unwrap and enjoy.

Notes:

• I used raw milk and cultured buttermilk, but you don’t have to.  If you’re interested in the controversy surrounding raw milk, here’s a recent piece in the NYTimes that will catch you up on things.
• Because our lives are hectic at this time of year, I ended up not using the ricotta for 3 days and it was just fine:  firm, but still moist and flavorful.  To store, leave it wrapped in the cheesecloth and place it in a well-sealed container.
• Many thanks to 101 Cookbooks for the inspiration and homemade ricotta recipe from which mine was adapted.

For the “Pasteria”…

11 oz. low fat milk

1/4 c. arborio rice

1/4 tsp. cardamom

pinch of salt

1/2 vanilla bean, split

1/2 c. sugar

12 oz. fresh ricotta

1 whole egg + 1 yolk

1 tsp. tangerine zest

Heat the milk and stir in the rice, cinnamon, and salt in a small sauce pan.  Scrape the seeds from the vanilla bean and add to the mixture in the pan along with the bean.  Cook over low heat, stirring occasionally, until rice is tender and all the milk is absorbed, approximately 20 minutes.  Stir in 1/4 c. of the sugar and let the mixture cool.

Heat the oven to 350 degrees F.  Using a 6″ cake pan with a removable bottom (or a springform pan), coat with olive oil lightly, and then give a dusting of flour.  Set aside.

In a medium bowl, stir the ricotta, eggs, remaining 1/4 c. sugar, tangerine zest, and cooled rice mixture until well blended.  Pour into the prepared pan and bake until golden on top and the center is nearly set, about 50 minutes.

Cool in the pan for about 10 minutes, then using a sharp knife, score around the edges before releasing it from the pan to cool completely on a rack.  The cake will sink as it cools. If not using immediately, wrap well and refrigerate.

Notes:

• We liked the rice in this.  It has a completely different texture and taste than cheesecake, and is very pleasant.  It’s sweeter than I thought it would be, but not extremely sweet.
• Having tried this now, of course I want to make a more traditional version with wheat and a latticed crust.
• Honestly, I’d never have used the fresh ricotta for this if it hadn’t been in the fridge for a couple of days.  Why bake fresh ricotta?
• If it wasn’t for the balsamic strawberries (see below) this would have been on the mellow side as far as dessert goes.  But I enjoy rice pudding and bread pudding, so I’d categorize it with those.
• For additional versions of Neapolitan Easter Pie,  see Buff Chickpea, or Our Italian Table (whose recipe influenced mine), both of whom have recipes inspired by Martha Stewart’s version.
• For a more traditional version of Pasteria, see this article in the Chicago Tribune.

For the Balsamic Strawberries with Basil…

1/3 c. balsamic vinegar

2 tsp. + 2 T raw sugar or turbinado

1/2 tsp. fresh orange juice

1 pt. fresh strawberries

1/3 c. fresh basil, thinly sliced

In a small sauce pan, stir the vinegar, orange juice, and 2 tsp. of sugar until sugar dissolves.  Bring to a boil over medium high heat and cook until it reduces to about 1/4 cup.  It should be somewhat like a syrup.  Remove from heat and allow to cool.

While cooling, hull the strawberries and quarter them.  Sprinkle the remaining sugar over and toss lightly.  Set aside.

When the syrup has completely cooled, pour over the strawberries, and lightly toss.  Sprinkle in the basil just before serving.

Notes:

• There are varying recipes for balsamic strawberries as with most other recipes, but this one, adapted from an Epicurious recipe, is fabulous.  In fact, if you watch it carefully and the heat is very low, you can reduce the vinegar down to something quite decadent that still works well with the berries and basil.
• The peppery taste of basil with the sweet berries and tang of the balsamic reduction is very satisfying.  If you’re not sure about whether it’s a flavor for you, don’t mix the balsamic into the strawberries.  Just drizzle a bit over.
• To serve the dessert, plate a slice of the pie, top with berries, and spoon a bit of the syrup over.

I’ve tried to remember the first time I saw a macaron, but honestly, I can’t.  It surely wasn’t until I started writing here, more and more frequently crossing paths with amazing people who bake amazing desserts at home with little or no formal training.  I’d not heard of Pierre Herme, either.  No, I was caught up in the the world of savory dishes with only an occasional dessert made for a special occasion coming from my kitchen rather than the circular, often brightly colored sweet sandwiches that comically remind me of tiny hamburgers — or perhaps moon pies.

Even after I’d begun to realize that macarons were a fascination for many and saw them in every imaginable color and flavor, it wasn’t until a year ago that I tasted my first:  antique rose in color, delicately crisp, and oh so sweet, it tasted of rose as well.  For someone used to sinking her teeth into a nice bran muffin, I was a bit perplexed and beginning to understand what all the fuss was about.  There didn’t appear to be much to the tiny thing, and yet I knew it was quite the opposite.  A paradox.

I’ve wanted to make macarons for quite a while now, and yet I’ve procrastinated.  Instead of delving into the endless recipe variations, comparing quantities of ingredients, and analyzing techinque, I’ve gazed at the beautiful the colors and admired perfect the shapes.  Finally, I was forced to consider not only how a macaron is made, but to make them along with countless other bakers this month.  The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

After a few days of reading everything I could find about macarons and sifting through the forum comments and advice at The Daring Kitchen, I decided to devote a Sunday to the task.  Not a frilly person by nature, I skipped the gorgeous pinks and bright greens and headed straight for the sturdy, practical flavors of chocolate and peanut butter.

In a house full of men, what would you expect?

Chocolate with Peanut Butter Cream Cheese Buttercream

Makes 12 filled macarons

3 egg whites
50 gr. granulated sugar
200 gr. powdered sugar (minus 2 T)
110 gr. ground almonds or almond meal
2 T unsweetened cocoa

The day before you plant to make the macarons, place the egg whites in a bowl and cover with plastic wrap letting them sit at room temperature for 24 hours.  If you prefer, you can do this in the fridge as well.  In fact, you may also use fresh egg whites if you put them in the microwave to dry them for about 15 seconds on 50% power.

Prepare 2 large baking pans with silicone liners and position the oven racks in the center of the oven.

In the bowl of a food processor, add the powdered sugar, ground almonds, and cocoa.  Pulse to mix well and set aside.

Put the egg whites in the bowl of a standing mixer and beat them just until they’re foamy.  Gradually add the granulated sugar with the mixer running on high until the meringue is glossy.  Remove the bowl from the stand.

Add the almond mixture to the meringue and give it a quick fold to incorporate the dry ingredients.  Using no more than 50 strokes in total, working quickly and gradually slowing, carefully fold the mixture until it flows in a steady, thick ribbon from the spatula.  Make sure it is not over mixed.  To test the batter, drop a small spoon full onto a plate.  If it flattens out, then it’s ready.

Fill a bag fitted with a plain tip and pipe circles about 1-1/2″ in diameter onto the silicone lined baking pans.  Set on the counter to dry about 1 hour.

Preheat the oven to 300 degrees F.  Bake the macarons about 15-16 minutes.  Remove carefully to baking racks to cool completely.

Peanut Butter Cream Cheese Buttercream

12 oz. cream cheese at room temp
1-3/4 c. powdered sugar, divided
6 T unsalted butter
1 tsp. vanilla
3/4 c. heavy cream
1/3 c. chunky peanut butter

In the bowl of a standing mixer, beat the cream cheese, butter, vanilla, and 1-1/4 c. of the powdered sugar until creamy.  In a separate bowl, whip the cream to medium peaks, and gradually beat in the remaining powdered sugar.  With the mixer on medium high, add the cream to the butter mixture in three parts.  Finish by adding the peanut butter in several large dollops until well blended.  Chill for 1 hour before filling the completely cooled macarons.

To assemble the macarons, spread about 1 tablespoon on one macaron held in the palm of your hand.  Top with a second macaron and gently twist.  Refrigerate the macarons at least one day for best results.

Kelly’s Notes:

• The chocolate macaron recipe I used after much deliberation is one of Tartelette’s.  This would be called an infraction and I expect either Lis or Ivonne to incarcerate me momentarily.  I will say, however, that Helen’s recipe actually made me feel as if I knew what I was doing.  Call me a coward.
• I purchased a carton of egg whites for this challenge expecting to screw up several times and ended up using fresh egg whites instead.  Helen’s microwave technique to dry the egg whites works!  In the meantime, I am drying out egg whites to give the challenge recipe a go next weekend.
• Reading like a crazed woman about how to fold the macaron batter must have paid off.  They ended up looking like macarons.
• I read so many conflicting bits of advice regarding oven temperatures and settings, I decided to use convection since it’s what I most often use. Unfortunately, the baking time of 8-10 minutes suggested wasn’t nearly enough and I had to pop the macarons back into the oven twice.  I think in the long run, they still weren’t quite done.  Note the shriveled tops on a few as evidence as well as my fingernail pockmarks from handling them too much.  Poor things.
• The buttercream recipe was adapted from a recipe I found a Epicurious and I have tons left over.
• I refrigerated my macarons overnight before tasting them.
• The flavor verdict is good:  I’m not a big peanut butter fan, so I’m pleased to say the flavor is mellow and blends quite nicely with the chocolate.  Overall, it’s a good flavor.  The exterior of the macaron is crisp, provides a nice crunch, and becomes more chewy as you work through the center.  I know.  Not quite done, right?

• Claudia Fleming’s challenge recipe that all the “real” Daring Bakers made (instead of fudging like I did) is as follows:

Mandatory Challenge Items:
-Make Claudia Fleming’s recipe for macaroons
-Fill and sandwich the macaroons

Optional:
-Flavor variations and decoration
-If you have a nut allergy, find a good nutless meringue cookie recipe but you must make them into cookie sandwiches with some kind of filling

If you are vegan, I don’t know what you can use as an egg substitute. Suggestions are welcome.

Preparation time: Not taking into account the amount of time it takes for you to bring your egg whites to room temperature, the whole baking process, including making the batter, piping and baking will probably take you about an hour to an hour and a half. How long it takes to make your filling is dependent on what you choose to make.

Actual baking time: 12 minutes total, plus a few minutes to get your oven from 200°F to 375°F.

Equipment required:
• Electric mixer, preferably a stand mixer with a whisk attachment
• Rubber spatula
• Baking sheets
• Parchment paper or nonstick liners
• Pastry bag (can be disposable)
• Plain half-inch pastry bag tip
• Sifter or sieve
• If you don’t have a pastry bag and/or tips, you can use a Ziploc bag with the corner snipped off
• Oven
• Cooling rack
• Thin-bladed spatula for removing the macaroons from the baking sheets
• Food processor or nut grinder, if grinding your own nuts (ouch!)

Ingredients
Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)

Directions:

1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
7. Cool on a rack before filling.

Yield: 10 dozen. Ami’s note: My yield was much smaller than this. I produced about two dozen filled macaroons.

If you’re from the West Coast, and don’t happen to be a food blogger, then you probably haven’t heard of a Whoopie Pie.  I could be wrong, but I’ve never seen one here, and when I mentioned that I’d made a batch of my own recently, more than one person asked, “What’s a Whoopie Pie?”  Although at times it feels as if I’ve lived just about everywhere, and did spend some time living on the East Coast when I was a child, I hadn’t heard of them, either. I figured they were Moon Pies even if the only connection I could make was that each was called a pie — a pie that neither resembles.  I know what Moon Pies are and it didn’t take me very long to decide they’re nothing like Whoopie Pies. Sure they can both be considered sandwich type cookies, but I can’t say that very loudly around Whoopie Pie purists who claim they’re absolutely not cookies, either.  Like Moon Pies, Whoopie Pies have three parts:  a top, a bottom, and cream in the middle.  I have to add that the outside is traditionally chocolate, and the filling, white and creamy.  But a Moon Pie has a chocolate coating and a Whoopie doesn’t.

I haven’t tasted a real Whoopie Pie, so I’ll get in trouble for mentioning the “cream” is anything but if you consider that cream comes from a cow.  Actually Whoopie Pie “cream” is more of a marshmallow based filling made with shortening and more fluffy than what you might find in a Moon Pie.  The exterior is more cake like and fluffy.  Your teeth sink right into its sweet softness, and you just may end up with a bit of filling on your face as you take that first bite, because it has a tendency to squish out the sides a bit as you savor it.  But wait.  I said I hadn’t tried a Whoopie Pie before.

So yes, I tried my own.  And true to form, I sort of changed things a bit.  I couldn’t help myself.  Besides, I had a ripe banana just waiting to be baked into something, so that’s where I began. Banana Whoopie Pies?  Sure, why not?  And then I saw this Salted Caramel Buttercream and knew the two together would be irresistable.

I was right, of course.

I will subtley not mention just how many I’ve sampled.

Banana Whoopie Pies with Salted Caramel Marshmallow Filling

For the Whoopies…

2 c. flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. kosher salt

1/2 c. banana, very ripe, mashed (about 1/2 banana)

1/2 c. creme fraiche

1/2 c. butter, unsalted, room temp

1/2 c. sugar

1/2 brown sugar

1 lg. egg

1/2 tsp. vanilla

Preheat oven to 350 degrees F and position two racks in the center of the oven and line two baking pans with parchment or silicone.

In one bowl, add the flour, baking soda, baking powder, and salt, and whisk to combine well.  In another bowl, mix the creme fraiche with the mashed banana until smooth.  With an electric mixer, cream the butter and sugars until fluffy.  Mix in the egg and vanilla and beat until smooth.  With the mixer running, alternate adding flour mixture, and then banana mixture beginning and ending with the flour.  Mix a bit after each addition until well blended.  Spoon or pipe rounds about 1-1/2 to 2″ in diameter.  Bake about 10 minutes.  Cool about 5 minutes on the baking pans before removing to cool completely on racks.  Cover with plastic wrap if not filling.  Makes about 30 whoopie rounds for 15 pies.

Thoroughly clean the bowl of the mixer.

For the Filling…

1/2 c. extra fine sugar, divided into 1/4′s

2 T water

2 T + 2 tsp. heavy cream

2 egg whites

generous pinch of coarse sea salt

1/2 c. butter, unsalted, room temp.

1/2 tsp. vanilla

4 heaping T marshmallow creme

In a small sauce pan over medium high heat, cook the water and 1/4 c. of the sugar until it turns a deep amber color.  Do not stir the solution at all during this process.  Remove the pan from the heat once the color is achieved and carefully add the heavy cream (it will quickly bubble up…).  Stir it until it is creamy, then scrape into a small bowl to cool.

In a double boiler over simmering water, heat the egg whites, the remaining 1/4 c. sugar, and salt, stirring constantly until the mixture reaches 140 degrees F.  Immediately pour into the clean bowl of your mixer and beat on high until stiff peaks form and the mixture is completely cool.  Feel the bowl to determine this.  With the mixer running, add the butter 1 T at a time, mixing well between additions.  If the mixture begins to break or curdle, stop adding the butter and beat until it comes together again before resuming with the remaining butter.  Add the vanilla, and drizzle in the cool caramel, mixing as you go.  Finally, add the marshmallow creme 1 T at a time, mixing after each addition.

To fill the whoopie rounds…

Use a small offset spatula or fill a piping bag to mound filling on one flat side of a whoopie round.  With a second round press down to sandwich, and twist lightly.  Will keep at room temp (65 degrees F) well wrapped in plastic.

Notes:

• I’m completely sold.  It’s the cake-like exterior that did it.  Oh my goodness.  These are fabulous.  Many thanks to Joe of Culinary in the Desert for this delicious recipe!  Joe includes a cream cheese based filling recipe to go with his Whoopie Pies, so check the link in the introduction of this post for that.   And many thanks to Jennifer of Foodess for her recipe as well.  I’d made a caramel butter cream before, but do have fun looking for new ideas and definitely found a good one in her base recipe. She features a chocolate Whoopie with this filling and it sounds amazing.
• I used very chunky French sea salt in this recipe.  You know — the kind that’s still moist and looks as if someone scraped it right from the ocean? It was perfect.  I love my caramel salty!
• Although I’m not a big fan of marshmallow anything, I felt I needed to do something to make my whoopie pies at least semi-authentic.  So I added the marshmallow creme.  I wanted the filling to be as stable and sturdy as possible, and the marshmallow creme worked very nicely with the buttercream.
• Because I didn’t think this out too well ahead of time, I realized after the fact that I just may not have enough filling for the number of whoopie rounds I made.  So the marshmallow creme actually helped stretch the filling farther.  Otherwise, if you’d prefer not to add the marshmallow, I’d say double the buttercream recipe so you have a nice amount of filling in each whoopie.  It sounds like 4 T of marshmallow creme shouldn’t make that much of a difference quantity wise, but it was the perfect amount for th quantity I had.
• Overall, these things are addictive.  I bake all the time and have no trouble sampling or rationing what I make.  These have been quite the struggle to avoid while they’ve been in my kitchen.  In fact, the whole idea of a Whoopie Pie has me truly thinking about the possibilities.  Thinking would be the key word there, because there’s no way I could keep these in the house.  Ever.