HANDCRAFTED MACARON RECIPE

When I think of macarons, I think Ladurée. The French luxury bakery best-known for baking and selling the double-decker macaron, fifteen thousand of which are sold every day! However, the Macaron cookie was born in Italy. It was first introduced by the chef of Catherine de Medicis in 1533 at the time of her marriage to the Duc d'Orleans who became king of France in 1547. The term "macaron" has the same origin as that the word "macaroni" -- both mean "fine dough".

Our Favorite Cinnamon-y & Sugar-y Treats Round-Up

I've still got the cinnamon-sugar coated sopapillas on my mind after dinner last night. Are you in the baking mood? Do you love the cinnamon-sugar combo as much as me? Here is a list of some of our favorite cinnamon-y and sugar-y treats that would be perfect to bake for the holidays or any day! Follow the links and enjoy.

EASY LEMON POPPY SEED MUFFINS

Is it me, or is there is something magical about lemon poppy seed muffins? There is something about that fresh citrus tartness, mixed with the sweet cakey muffin and the distinct poppy seed flavor. It’s a good time. When making the muffins, I like to add lots of fresh lemon zest and lemon juice to the batter, and when they are hot out of the oven I spoon over a simple syrup made from freshly squeezed lemon juice and sugar, to add that extra lemon flavor. Like making pound cake, the syrup sort of traps in the moisture and freshness, and makes them last a little longer than most other muffins. These are perfect in the morning with coffee, or in the afternoon with a glass of milk. They are simple, fresh, and delicious. Enjoy!

On Your Marks, Get Set.......BAKE! with Mini Pear Pies

I am completely in love with the new PBS program 'The Great British Baking Show'. Better than Downton Abbey, better than Doctor Who. It's true, this is not an exaggeration. Personally, I don't understand my fascination with this show. Except for the rare episode of Ina Garten, I do not even watch Food TV. Unlike such shows as 'Cupcake Wars' and the 'Next Food Network Star'—where the contestants are cutthroats and catty—these Brits are actually quite helpful and kind to one another. There's also no prize for the eventual winner, except bragging rights. Image that.

Tips And Tools For Making The Perfect Pie Crust

Everyone knows that a pie is only as good as its crust. But consistently achieving a tender, flaky texture, buttery flavor, and golden glow can be challenging for even the most seasoned baker. What’s an amateur to do? Start by following these 10 simple rules.

Dark Chocolate and Sour Cherry Scones

I am Ka-razy about Cherries! Always have been. Some of my earliest memories are of Cherry Pie. That explains a lot doesn't it?

I love all forms of cherries. Fresh, juicy Summer ones, stewed, baked and most certainly dried cherries. Something happens to fruit when it has been dried. It concentrates and intensifies the flavor into one small bite.

Versatile Chocolate Chip Cookies, Baking Tips and Ideas

Last night Mr.P and I were ALONE! It was sheer heaven. What did we do? We baked cookies by candle and twinkle lights. With our favorite Christmas tunes playing on the stereo and just the right lighting we had an absolutely wonderful time in the kitchen. I would highly recommend this to anyone in need of a little Christmastime romance with your sweetie.

I keep this cookie dough in the freezer, most of the time.

Meet my trusty 'cookie' scoop. 

It makes perfectly-sized cookies, consistent every time!

PONDERING PIES FOR THE HOLIDAYS

I don't know about your family traditions but in the Porter house Thanksgiving just wouldn't be Thanksgiving without pie! If our dessert table isn't full of pies we would in fact have to check the calendar. Maybe it's NOT Thanksgiving! No need to look for cakes or cookies because you won't find any, however there WILL be pie. I'm not exactly clear on how it happens but our pies somehow seem to miraculously multiply on Thanksgiving Day. Every year I always end up with as much or more pie than I originally baked myself. Which in fact is fine by me since I am a lover of pie. I can bake cakes upon cakes, or cookies and candy by the dozen without taking a nibble, although pie.... well pie is a different story. Let's just say that I am lucky, Mr.P and Jared will have all of our pie eaten by the Saturday night following Thanksgiving, yes it's true. As a result, I don't have to exert too much self-control. I'm grateful, truly I am. 

The HOLIDAY SEASON Is Coming, Are You Ready?

Thanksgiving Day! {l-r} Me, my Elizabeth, Kristin my niece and Stephanie my sister. 

We have begun that wild ride. The slippery slope into the 2012 Holiday Season. You can either ride it with joy and ease or frustration and difficulty. I choose EASE my friends and with ease comes a very relaxed joyful holiday season. Planning ahead can help alleviate some of the stress that accompanies this very exciting but busy time of the year. Guaranteeing you stress free quality time with your family. Time to sit back and cherish those  memorable moments with your family and friends.....and shouldn't that be the very heart of our holiday season?

The Perfect Pound Cake

10 Steps to The Perfect Pound Cake

Having tried and failed for YEARS to place with my Pound Cake at the State Fair of Texas, I figured, what's the point....how much rejection can one woman take? It is incredibly hard to place with a Pound Cake, ask any of the women who have spent years banging their heads against the proverbial 'oven door'! 

You may think I'm nuts, but this is what I LOVE about the food competitions at our state fair. Spending twenty plus years gleaning knowledge from some of the best cooks in Texas. The spirited competition is only surface deep, none of the competitor's are out for blood, just a lot of gentle kidding. To be sure we want to win that blue ribbon but we take joy when our friends win for their efforts as well. 

I've said it before, but here it is again if you missed it......these food competitions taught me how to cook, or at least to be a more skilled cook. Visiting with the older members of our close knit group, asking questions, taking to heart that they also had to pay their dues back in the day. Which brings us back to the Pound Cake and that elusive blue ribbon. After twelve years of listening to these wise women and applying their knowledge, I FINALLY WON THAT BLUE RIBBON for Pound Cake! Over the years I slowly picked up the following tips on how to bake the Perfect Pound Cake, I gladly pass them onto you, enjoy!

1. Prepare the recipe as directed using name-brand ingredients. Store brands of sugar are often more finely ground than name brands, yielding more sugar per cup, which can cause the cake to fall. Store brands of butter may contain more liquid fat and flours more hard wheat, making the cake heavy.

2. Measure accurately. Be sure to use dry measuring cups for flour and sugar. Spoon flour into the cups and lightly level with the straight edge of a small offset spatula or knife. Extra sugar or leavening causes a cake to fall; extra flour makes it dry.

3. Have ingredients at room temperature.

4. Beat softened butter, and cream cheese or vegetable shortening, at medium speed with an electric mixer until creamy. Gradually add sugar, continuing to beat until light and fluffy. These steps are important because they whip air into the cake batter so it will rise during baking. Should take you at least 5 minutes.

5. Add eggs, one at a time, beating just until the yolk disappears. Over beating the eggs may cause the batter to overflow the sides of the pan when baked or create a fragile crust that crumbles and separates from the cake as it cools.

6. To prevent the batter from curdling, always add the dry ingredients alternately with the liquid, beginning and ending with the dry ingredients. Mix just until blended after each addition. Over mixing the batter once the flour has been added creates a tough, rubbery cake.

7. Be sure to use the correct type of cake pan. Pound cake recipes calling for a tube pan won’t always fit in a Bundt pan. I learned this the HARD WAY! Although both may measure 10 inches in diameter, each holds a different amount of batter. The same pound cake recipe rises and bakes differently in each pan. When unsure of size, use a cup measure to fill the cake pan with water.

8. Grease cake pans with solid vegetable shortening, such as Crisco, and always dust with flour—a slippery surface keeps the batter from rising to its full volume.

9. Place the cake pan in the center of the oven, and keep the oven door closed until the minimum baking time has passed. If the cake requires more baking, gently close the oven door as soon as possible after testing to prevent jarring and loss of heat—both can cause a cake to fall.

10. After removing from the oven, place the pound cake, still in the pan, on a wire rack and let cool for 10 minutes. This allows the cake to become firm enough to remove from the pan without breaking apart. I also learned this the hard way! Remove pound cake from pan to wire rack, and brush with a sugar glaze.....CRUCIAL!  This ensures a moist pound cake. I brush ALL of my cakes with some sort of glaze....ALWAYS. Let your cake cool completely.

Using these good and sensible tips try your hand at.........

My Blue Ribbon Pound Cake

INGREDIENTS

• 1/2 pound (2 sticks) butter, room temp
• 1/2 cup vegetable shortening, I use Crisco sticks
• 3 cups sugar
• 5 eggs, room temp
• 3 cups all-purpose flour
• 1/2 teaspoon fine salt
• 1/2 teaspoon baking powder
• 1 cup milk, room temp
• 1 teaspoon vanilla extract

GLAZE INGREDIENTS

• ½ cup granulated sugar
• ¼ cup water
• 1 Tbsp. vanilla extract

WHAT TO DO

• Preheat oven to 350 degrees F.
• With a mixer, cream butter and shortening together.
• Add sugar, a little at a time.
• Add eggs, 1 at a time, just barely mixing until you can no longer see the yolk.
• Stir dry ingredients together in a bowl and add to mixer alternately with milk; starting and ending with the flour. 
• Pour into a greased and floured Bundt pan. 
• Bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.
• Remove from the oven and allow the cake to cool in the pan for 10 minutes while you make the glaze. For the glaze, bring the sugar and water to a boil in a small saucepan. Boil for 1 minute, then remove from the heat and stir in the vanilla. Brush warm cake with glaze until it's all gone. Let the cake cool completely before slicing and serving.

Preheat oven to 350 degrees F.

With a mixer, cream butter and shortening together.

Add sugar, a little at a time.

Add eggs, 1 at a time, just barely mixing until you can no longer see the yolk.

Stir dry ingredients together in a bowl and add to mixer alternately with milk,

starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured bundt pan and bake for 1 to 1 1/2 hours, until a toothpick inserted in the center of the cake comes out clean.

Remove from the oven and allow the cake to cool in the pan for 10 minutes while you make the glaze. For the glaze, bring the sugar and water to a boil in a small saucepan. Boil for 1 minute, then remove from the heat and stir in the vanilla. Brush warm cake with glaze until it's all gone. Let the cake cool completely before slicing and serving.

Try your hand at this traditional pound cake....

.......you'll be glad ya did!

ENJOY!

~THE DOMESTIC CURATOR~

RONDA



Decadent Triple Chocolate Chip Cookies

I am on a mission. A mission to find the ultimate chocolate chip cookie recipe. MY ULTIMATE COOKIE. I am aware that everyone has different ideals and tastes when it comes to their own personal palette, but my goal here is to create THE best chocolate chip cookie recipe ever. Seriously, EVER. For my personal palette, not only does my cookie need to be chewy in the center and crisp around the edges, it also needs that additively toffee-like quality that only the very best CCC's offer. So here it is....recipe #1. How did they fair? Did they meet my criteria as the ULTIMATE CCC? Did I reach my own personal cookie nirvana?

Sadly, no. While this recipe ticked most of my cookie boxes, it was lacking in one area....not enough 'chew-y'. The three different chocolates are quite heavenly for my liking and they have a nice crisp exterior, but not enough chewy center. I will take a few cues from this recipe though, I DO like the variety of chocolate. Now to look for a more chewy center......I'll keep you posted.

However, if you are a fan of a crispy, chocolate-y cookie....THESE ARE FOR YOU! If anyone out their has a favorite Chocolate Chip Cookie recipe they would like to share with the rest of the class, please don't keep us in suspense. We would love to try your recipe!

Decadent Triple Chocolate Chip Cookies

MAKES 7 to 8 DOZEN COOKIES

INGREDIENTS

• 1 cup butter, softened
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons hot water
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chip
• 2 cups milk chocolate chips
• 2 cups dark chocolate chips
• 1 cup chopped walnuts

WHAT TO DO

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. 
• Dissolve baking soda in hot water. Add to batter along with salt.
• Stir in flour, chocolate chips, and nuts.
• Drop by large spoonfuls onto ungreased pans. I use non-stick foil!
• Flatten out the top a bit so your cookies will cook more evenly.
• Bake for 10 minutes in your preheated oven, or until edges are nicely browned.

Give these cookies a try......you'll be glad ya did!

Enjoy!

The Domestic Curator

Ronda

One Crazy Weekend: A Cat, A Concert and A Cookie Party!

A crazy, hectic weekend was had by all in the Porter Family! It was exceedingly busy and physically tiring. Packed full of  wonderful new memories that will be filed away in our minds to enjoy another day. We hit the ground running this past Friday and barely looked up until yesterday afternoon.

 

Elizabeth hosted her annual Christmas Cookie Decorating Party. This was E's 5th year to host this particular party. We all have our assignments. I am the baker and general overseer at this sugar loaded shindig.  Greg is the chauffeur and sanitation duty officer, he takes out the trash, and if Jared  happens to be home he eats what has been left behind. Ha! Yeah right! Like that never happens! I love listening to the girls laughing and talking about their teachers, boys.."Oh man did you see that awesome-looking new guy on the Fear Factor?", talk of the latest fashions, the top forty and the latest drama  unfolding at school, "did you hear about ___and___? They broke up again. That's like the 3rd time", "well I knew it wouldn't last", "they fought all of the time".  They do all of this while decorating their cookies and singing along with the Christmas music that's playing on the stereo. They are fantastic at multi-tasking!! In years past the girls have gone out caroling in our neighborhood.

On occasion they have been given money {which they LOVE}, hot cocoa, candy and more cookies. The girls have even played Santa's Helpers for the little old man around the corner who dresses up like Santa Claus. Our neighborhood really does Christmas proud.  Ninety percent of the houses here in our little corner of the world are covered in Christmas lights, from the chimney tops all the way down to the side walks. We actually have "traffic" in the neighborhood every weekend in December. Cars, limos and even buses, it's really insane! The girls enjoy walking around looking at lights, singing and generally being silly. Do you remember being 16? This year they dressed up and went to the all night Walmart to find some amusement. Don't ask. 

Saturday was a joy....E had a Deb event. The girls were asked to meet and greet people that were coming in for the Symphony's Christmas Concert. If you have a daughter you already know these kinds of events are a family effort. It is not just an evenings obligation to be met by E. It was more like mom and dad putting on a full scale Broadway musical! I spent the majority of the day sewing flowers on her formal. Then she had to get the big hair to go along with the big make-up, mani-pedi and then  we helped her in to her formal.

By the time we left for the symphony hall I was warm. I'm a mother, Elizabeth's mom, she is a sweet and giving young lady who just happens to be a Debutante this year. We have enjoyed her Deb year so far. Looking forward to the Cotillion and presentation of all these beautiful young ladies. All of our efforts with the Deb program have been well worth our time. The girls looked beautiful and the music was a much needed boost of Christmas Spirit. The evening was magical and we all had a wonderful time. 

Sunday is ALWAYS busy around here, church, lunch and of course a Sunday nap. Jared happened to be home...cookies were ALL gone at this point. He had to work from 12 am to 8 am on Monday so he headed back to Denton in the middle of the night. To our surprise he decided to come back home after work instead of  going to his apartment. He was home by the time E left for school Monday morning. I love it when he is home.



 We finally found ourselves settled back into our usual routine. It's raining this morning and that's no fun. There are pies to bake and candy to make, gifts to be bought and wrapped, stockings to be stuffed and not a lot of time left. Greg and I are SO ready to sit back and enjoy just being...you know what I mean? Being with each other, being with our kids, being with our family and friends. Just enjoy being still for awhile. How do you type the sound of a sigh? Christmas. Visiting. Laughing. Reminiscing. Playing. Loving. Being. So bring it on I say....the P's are ready!

CHRISTMAS SUGAR COOKIES

Here is the cookie recipe I use for E's Cookie Parties. It's Martha's. They make THE best base for royal icing. I have tried many recipes over the years and I find this one to be sturdy, crisp on the outside and tender in the middle, and not too sweet. You really don't want a sweet cookie, 
Royal icing is  sweet enough on it's own. This cookie makes the perfect pairing for icing.

MAKES 7 to 8 DOZEN COOKIES

INGREDIENTS

• 2 cups all-purpose flour, plus more for rolling
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• Royal Icing, assorted candies, sprinkles, or colored sugars for decorating

WHAT TO DO

• In large bowl, whisk flour, baking powder, and salt; set aside. 
• In the bowl of an electric mixer, cream butter and sugar until light and fluffy. Mix in egg and vanilla. 
• With mixer on low, gradually add flour mixture; mix until combined.
• Divide dough in half; flatten into disks. Wrap each disk in plastic; place in fridge until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).
• Preheat oven to 325 degrees.
• Line baking sheets with parchment. 
• Remove one dough disk; let stand 5 minutes. 
• Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets.  
• Re-roll scraps; cut shapes. Repeat with remaining dough.
• Bake, rotating halfway through, until edges are golden, 8 to 10 minutes (depending on size). You do not want them brown.
• Cool completely on wire racks. 
• Ice cookies. Let the icing harden, about 20 minutes, before stacking.

To make icing Royal Icing: Sift 1 1/2 cups confectioners' sugar into a small bowl. Whisk in 3 to 4 tablespoons milk, water, or lemon juice, 1 tablespoon at a time, until smooth and thick enough to coat the back of a spoon. If too thin, whisk in more sugar; if too thick, add more liquid. Divide into small bowls and add food coloring. I use Wilton's cake icing color.       

TIPS

• I use Betty Crocker's Cookie Icing for the basic colors. NOT cake icing..there is a difference. Cookie icing hardens, cake icing does not. I do however make the icing for the colors you won't find in the store.....orange, hot pink, turquoise and so on. It saves me huge amounts of time and stress. BC's icing actually tastes as good or better than Martha's and less messy! I don't skip the cookies though. Using a roll of store bought sugar cookie dough will lead to disappointment. They do not hold their defined shapes. Just my opinion, do as you wish and ENJOY!
• Best if you pop your cut cookie dough  straight into the oven from the fridge. 
• I usually always triple this recipe, freezing the dough not used. I pull it out to make Cookie Hearts for Valentine's Day. One less thing to take care of in February!! 

YUMMILICIOUS!

Here they are on their way to the all-night Walmart, with Mr.P in tow. I blissfully took a hot shower and went to bed! Girls Just Want To Have Fun!!!

 MERRY, MERRY!!

~THE DOMESTIC CURATOR~

RONDA