12 Days of Christmas Cooking Challenge: Day Five- Five Gold Rings

On the fifth day of Christmas, my true love gave to me five gold rings.

On the fifth day of Christmas, I made "Golden" Cinnamon Sugar Doughnuts.

I love making doughnuts.  Or maybe I just love doughnuts.  Scratch that.  I definitely love doughnuts. I was debating between making onion rings making doughnuts, and then I thought, "Who am I kidding?" and I made the doughnuts.

These were a new method for me.  I've done baked cake doughnuts and I've done yeast fried doughnuts, but these?  These were yeast baked doughnuts.  And they were pretty delicious.  They had the wonderfully light texture of a yeast doughnut without the admittedly unhealthy (though admittedly amazing) addition of frying oil.  Alec claimed they were the best doughnuts I've made, though I don't know if I'd go that far.I liked them enough to eat three doughnuts and several doughnut holes that night alone.

"Golden" Cinnamon Sugar Doughnuts

from Brown Eyed Baker

makes 10-14 doughnuts, plus doughnut holes!

1 egg

1/4 c. sugar

1 c. milk, at 115 degrees F

1 tbs active dry yeast

1 tsp salt

2 tsp vanilla

2 1/2 - 3 1/2 c. flour

1 stick butter, softened, cut into pieces

1 stick butter, melted

1 c. sugar and 2 tbs cinnamon, mixed

Fit your stand mixer with the paddle attachment, if you have one.  Beat the egg and sugar together for 2 minutes.  Add milk, yeast, salt, and vanilla.

Lower mixer speed to low, and add in 2 c. of the flour.

Switch out the paddle attachment for the dough hook and mix on medium, adding in one piece of butter at a time until combined.  Reduce speed to low and mix until dough comes together and is pulling away from the side of the bowl, slowly adding in more flour.  Dough should be soft and moist, but not sticky.

Turn out onto a floured surface and knead until smooth.  Gather into a ball and place in a lightly oiled bowl.  Turn over to coat.  Cover with damp towel and let rise in a warm area until doubled in size, about one hour.

Punch dough down, turn out onto a floured surface, and roll out to 1/2" thickness.  Using a 3" round cutter and a 1" round cutter, cut out doughnuts from the dough.  Definitely save the 1" cut outs for doughnut holes.

Preheat the oven to 400 F.

Place doughnuts on a baking sheet lined with parchment paper, 1" apart.  Cover with plastic wrap and let rise 25 minutes on top of the preheating oven.

Bake 5-8 minutes, until light golden brown.

Let cool just enough to handle, and then, one by one, dip briefly in the melted butter, and then into the cinnamon sugar.  Eat promptly!

Note: These do not keep very well.  They're best fresh and hot from the oven, and are still okay the next day. But after that, I threw the remainder away.  Invite someone over (or several someones, depending on how generous you're feeling) over to share.

... four colly birds...


... three French hens...


... two turtledoves...


... and a partridge in a pear tree.

12 Days of Christmas Cooking Challenge: Day Four- Four Colly Birds

So, I'm very behind in posting.  As usual.  Here it is, Day 9, and I've only posted up to Day 3.  I'm ashamed.  But I blame it on Beggars.

This past Saturday was, of course, New Year's Eve.  There was an absolutely enormous party at the Casa Loma Ballroom for the Beggar's New Year's Eve show.  Nearly 600 people were in attendance, not to mention the Beggars themselves.  The show featured a champagne toast at midnight, wonderful music by the Royal We, and a multitude of out-of-town and local performers, including Armitage Shanks, Ray Gunn, Jeez Louise, and Lady Jack.

Here are a few links to some photos from that night, as taken by a few of the amazing St. Louis photographers.  (Note: you may need to be friends on Facebook to view some of these)

Virginia Harold

Crystal Rolfe

I spent Friday night and Saturday morning making 8 dozen cupcakes to sell.  There was French Toast and Bacon, Faux-stess, Candy Cane, and VanElla Surprise (a vanilla pudding-filled vanilla cupcake, in honor of Lola Van Ella herself).  And they all sold out!  It was quite a night.

I have been keeping up with cooking, just not with posting.  So... here we go.

On the fourth day of Christmas, my true love gave to me four colly birds.

On the fourth day of Christmas, I made "Blackbird" Berry Pie.

Another thing I learned, besides the timing of the 12 Days of Christmas, is that the line was not originally "four calling birds."  The original phrasing is "four colly birds," "colly" meaning "blackbird."  The line has been modernized into "four calling birds."  Fun fact.

I had a ton of blackberries left from a 10 for $10 sale at Schnucks, so I figured... blackbirds... blackberries... blackbirds.  Close enough.  And then I threw on some bird cut-outs and called it a "Blackbird" Berry Pie.  

"Blackbird" Berry Pie

from Simply Recipes

(serves 8)

1 pie dough recipe for top and bottom (below)

5-6 c. blackberries, rinsed, picked clean, patted dry

1/2-3/4 c. sugar

1 tsp lemon juice

1 tsp lemon zest

1/2 tsp ground cinnamon

1/4 tsp almond extract

3 tbs quick cooking instant tapioca

Place blackberries, sugar, juice, zest, cinnamon, extract, and tapioca in a large bowl.  Fold everything together very gently until the berries are well-coated.  Let rest for 30 minutes.

Preheat oven to 400 F.  You should have two balls of pie dough.  Roll out one on a lightly floured surface to 12" diameter.  Fit into a pie pan.  Chill in the refrigerator while you roll out the other crust.

Roll out the second ball of crust into a 12" circle.  Use a bird shaped cookie cutter to make bird cut-outs.  (Or you can do a lattice-top or a regular full crust, but a bird-scattered crust is much more fun.)

Spoon the berry mixture into the pie pan.  Place your bird cut-outs over the top of the berries.

Trim the edges of the bottom crust to 1/2" from the edge, then fold back over themselves and pinch to make a pretty edge.

Brush the crust with an egg wash (1 egg white, 1 tbs water, beaten).

Place the pie in the middle rack of the oven, with a backing sheet on a lower level, in case any juices bubble over.

Bake at 400 F for 30 minutes.  Then cover with aluminum foil, reduce the heat to 350 F and bake another 30 minutes.  The crust should have browned and the filling should be bubbling.

Let cool completely before serving.

 All Butter Pie Crust


2 1/2 c. flour
1 c. unsalted butter, cold, cut into 1/2" cubes
1 tsp salt
1 tsp sugar
6-8 tbs ice water

Combine flour, salt, and sugar in a bowl.  Cut in butter, or pulse in a food processor until mixture resembles sand, with very small pieces of butter.

Add in water, a bit at a time, and stir/pulse in processor until dough comes together and can hold together in a ball.

Separate dough into two disks, wrap in plastic wrap, and refrigerate at least 1 hour.

Before using, let sit out 5-10 minutes to soften slightly.

***

My favorite part of this is the bird cut-outs.  In retrospect, I probably should have thrown a few more on, as they obviously shrink with baking.  In further retrospect, these would be adorable as mini-pies, with just one or two bird cut-outs on top.  I got my cookie cutter at Sur La Table.  Technically, it's a chick.  But whatever.

I'm not the biggest blackberry fan, but this is a pretty decent pie.  It's sweet and juicy and the crust turned out lovely, not too flaky and not too hard.  It doesn't get soggy.

Plus, the whole thing is super-cute, I think.


... three French hens...


... two turtledoves...


... and a partridge in a pear tree.

12 Days of Christmas Cooking Challenge: Day Two- Two Turtledoves

To start out, a lovely, fun rendition of The 12 Days of Christmas by Straight No Chaser.

On the second day of Christmas, my true love gave to me, two turtledoves...


For the second day of Christmas, I made Turtle Fudge.
from Diana's Kitchen
(serves rather a lot)

3 c. sugar

3/4 c. unsalted butter

1 small can (5 oz) evaporated milk (Note: I couldn't find this, so I estimated a little less than half of a 12 oz can)

1 bag (12 oz) semisweet chocolate chips

30 caramels, cut in squares (I had a bag of caramel chips that I never used for another project, so I just used these)

1 jar (7 oz) marshmallow creme

1 c. pecan halves

1 tsp vanilla

In a large saucepan, combine sugar, butter, and evaporated milk.  Bring to a boil, stirring constantly.  Continue boiling, still stirring constantly, over medium heat until the temperature reaches soft ball stage on a candy thermometer (234-240 F).

Remove from heat.

Add chocolate chips, stirring until melted.  Add the remaining ingredients, stirring until well combined.  Pour into a greased 13x9x2 baking pan.  Cool to room temperature and cut into square.

**This recipe didn't work out the greatest for me.  I'm not sure what happened exactly, as I've successfully made fudge several times before.  The texture turned out oddly, but the taste is still good, so... oh well.  I'll still eat it.

... and a partridge in a pear tree.

12 Days of Christmas Cooking Challenge: Day One- Partridge in a Pear Tree

To introduce this segment, let me explain.  A few weeks before Christmas, I devised the grand scheme that it would be a fun idea to cook the 12 Days of Christmas.  Unfortunately, a few days later, I realized that we would be in Cleveland for Christmas, at Alec's parents' house.  Where, granted, there is a fully-equipped kitchen.  But... honestly, we really didn't spend that much time at the house.  Because there are a ton of delicious places to eat in Cleveland!

I tried to resign myself to the fact that I would wait till next year to undertake this project.  But, really?  I can't wait for anything.  So I just started late, and am currently working on catching up to where we are now: Day 5.

One thing I learned early on in this challenge is that the 12 Days of Christmas start on or after Christmas, depending on the tradition.  I'd always lived under the assumption that they were the 12 days leading up to Christmas, but no!  For the sake of catching up, I'm going to say that my 12 days started on the 26th of December.  The 12 Days is also known as Christmastide or Twelvetide, and marks the period leading up to the Feat of Epiphany on January 6th.

To start this out right, here's one of my favorite renditions of The 12 Days of Christmas, John Denver and the Muppets!

On the first day of Christmas, my true love gave to me, a partridge in a pear tree...


For the first day of Christmas, I made Wine-Poached Pears with Honey, Ginger, and Cinnamon Syrup, in a Phyllo Cup.
from Food Network
Serves 4

1 750 ml bottle Moscato wine

2 c. simple syrup (2 c. sugar + 2 c. water, brought to a boil and simmered 5 minutes, till sugar dissolves)

1 cinnamon stick, broken in half

2 tbs honey

1 3/4-inch piece fresh ginger, peeled and finely chopped.

1 vanilla bean, split lengthwise

4 firm, ripe Anjou pears, peeled

3 sheets phyllo dough

1/4 c. melted butter

2 tbs cinnamon sugar

Vanilla ice cream, if you want (and why wouldn't you?)

In a large saucepan, combine wine, syrup, cinnamon sticks, honey, and ginger.  Scrape in the seeds from the inside of the vanilla bean, then add the vanilla bean in too.  Bring to a simmer, stirring occasionally, until honey has melted.  Add in the pears and simmer, turning occasionally, until tender.  The original recipe claimed 15-20 minutes, but my pears were rather large, so it took longer.  Pierce with a fork to test tenderness.

 Remove the pears and allow to cool.  I put them in the fridge for later.

Continue to simmer the liquid until it thickens significantly, darkens, and is reduced by at least half.  Again, the original recipe said 15-20 minutes, but mine was not nearly thick enough by then. It should be a definite syrup-y consistency.  Strain the solids from the mixture and cool to room temperature.  Again, I stuck this in the fridge for later.

Preheat oven to 350 F.

For the phyllo cups, you will need to thaw the phyllo sheets according to the box directions.  Stack the layers carefully, brushing each layer of dough with the melted butter and sprinkling with the cinnamon sugar.  Cut into quarters, so you have four rectangles of dough.  Place four custard cups face down on a baking sheet and grease tops and sides.  Hopefully you, unlike me, have custard cups of the same size.  If not, oh well.  Drape the phyllo rectangles over the cups.  Bake for 12 minutes.

Let cool slightly, then carefully remove the phyllo cups from the custard cups.  Let cool completely.

To assemble, place a pear in the middle of each phyllo cup.  Spoon as much syrup as you want over the pear.  Add ice cream, as desired.

Enjoy!

I Scream, You Scream...

I believe I promised ice cream.

It's still summer, in case you hadn't noticed, so there's still plenty of time to make some ice cream.  In fact, it's one of my new obsessions.  As I mentioned in the last post, I just bought an ice cream recipe book, and then this past weekend on The Splendid Table, there was an interview with a woman who just came out with another ice cream book.  It's fate.

Beautiful, creamy, cold fate.

Perfectly Smooth Raspberry Ice Cream
adapted, but only in the finishing stages, from The Unofficial Harry Potter Cookbook- I promise, I'll have recipes from other books, eventually...
(Makes about 4 cups)

"While Harry is having a very unpleasant conversation with a pale blonde boy at Madam Malkin's (he reminds Harry of a skinny version of Dudley), Hagrid comes to the window and holds up this treat to show Harry.  When Harry's done being measured, he's relieved to escape the shop and enjoy a delicious ice cream cone (see Harry Potter and the Sorcerer's Stone, Chapter 5)."

12 oz fresh raspberries (you can use frozen, but thaw first!)
3/4 c. sugar, divided
1 c. heavy cream
2 c. whole milk
4 large egg yolks.

Process raspberries with 1/4 c. of the sugar in a blender or food processor until smooth.  Place a sieve over a bowl.  Pour the raspberry mixture into the sieve and push it through with a rubber spatula, squeezing out as much juice as possible.  (This is both fun and frustrating, as the seeds rather get in the way).  Discard the leftover solids.

This is what it should look like, post-sieve.

Combine the heavy cream, milk, and the rest of the sugar in a medium saucepan and cook over medium heat, stirring frequently, until hot but not bubbling.  It is important not to let this boil!

Have the egg yolks in a medium sized bowl.  Temper them (heat without cooking) by slowly pouring 1 c. of the hot milk mixture into the bowl while whisking constantly.  You want to keep the eggs moving and not get too hot or begin to cook.  Then you'll have cooked egg in your ice cream, and no one wants that.

Pour the egg mixture into the pot while whisking constantly.  Keep whisking over medium-high heat until it has thickened but before it begins to boil.  Pour the mixture through a sieve and into an airtight container.

Whisk in the raspberry mixture.  Lay a piece of cling wrap over the surface to prevent a skin from forming.  Cool to room temperature.

At this point, if you have an ice cream machine, chill the mixture in the fridge for at least 6 hours, re-whisk to mix in any settled raspberry mixture, and freeze in your ice cream maker according to the directions.  Transfer back to the airtight container, and freeze until firm.  Then enjoy!

However, if you are like me and do not own an ice cream maker, don't fear.  You too can enjoy homemade ice cream!  Just stick your cooled ice cream mixture in the freezer and start checking it every hour or so.  Once it begins to freeze on the side, whisk it vigorously, and put it back in the freezer.  Continue doing this until completely frozen.  Then enjoy!

P.S. It goes excellently with some chocolate cake.

Just saying.

An Introduction, and a Cupcake (Or Dozen)

Welcome!


Have a look around.  I'm just starting things off here, but here are the basics: my name is Bonnie, I bake, I cook, I wear vintage clothes, and I do acrobatic pole dance.


Before I begin, I would like to note that I am just as surprised that I cook as I am that I pole dance.  Just a few years ago, I did neither and didn't intend to.  I could cook a mean macaroni and cheese with hot dogs, but that was the extent of my culinary exploits.  And I hadn't hung upside down from a metal pole since grade school monkey bars.  But now that both are in my life, I feel that it is a much better life indeed.

Why, yes, I did match the cupcake liner to my outfit.

Burlesque and cooking aren't really so different.  Both are colorful, both can be sweet or spicy, both are helped along by a nice presentation and good music.


And, when done well, both should make your mouth water.


St. Louis is the perfect place to be inspired, both by food and burlesque.  There are so many little restaurants, and so many amazing burlesque acts that keep showing up.  I'm not entirely certain this is pure coincidence, because if there's one thing I've learned about burlesque girls and boys, it's that they love good food.


So, good food is, of course, where we will begin.

First up, we have one of my new favorites, based on one of my favorite cookies.  This is the snickerdoodle cupcake, and I think I mainly love it for its sweetly simple presentation.  And for the cinnamon.  They are featured in a pin-up shoot I did with the wonderful Rebecca Lenk (see first picture, above), which is also why I picked them to be my first post.


My husband thinks they're more muffin-like because they "don't have enough frosting," but I think they are perfectly sweet without sending you running for a glass of milk.  These tend to disappear whenever friends are around, so make sure you grab one or two before you serve them.


Now, onto the recipe!


Snickerdoodle Cupcakes
adapted from Martha Stewart Cupcakes, which is due back at the library, and which I must go out and buy my own copy.
(Makes 28 cupcakes)


Ingredients
3 cups all-purpose flour*
1 tbs baking powder
1/2 tsp salt
1 heaping tbs ground cinnamon, plus 1/2 tsp for dusting
1 c. (2 sticks) unsalted butter, room temperature
1 3/4 c. sugar, plus 2 tbs for dusting
4 large eggs, room temperature
2 tsp pure vanilla extract
1 1/4 cups milk
Seven Minute Frosting (recipe follows)

*Martha calls for using half all-purpose flour and half cake flour, but I've always just stuck with the all-purpose and everything's worked out fine for me.

Preheat oven to 350 F.  Sift together flour, baking powder, salt, and heaping tbs. cinnamon.


In a large mixing bowl, cream butter and sugar on medium-high speed until pale and fluffy, scraping down the sides with a spatula as needed.  Add eggs one at a time, incorporating each before adding another.

Beat in vanilla.  Reduce speed to low.  Add the flour mixture in three batches, alternating with two addition of milk, incorporating each addition before adding more.

Fill lined muffin cups 3/4 full.  Bake for approximately 20 minutes (I always find that they're done a bit sooner, so keep an eye on them), rotating tins halfway through.  A toothpick should be able to come out clean from the middle if they are done.  Let cool fully on wire racks before removing cupcakes.

Seven Minute Frosting**

3/4 c. plus 1 tbs sugar

1/3 c. water

1 tbs light corn syrup

3 large egg whites, room temperature

*This is half of what the original recipe calls for, but that makes 8 cups of frosting, which you certainly won't need for these cupcakes.  And since this frosting doesn't keep... why bother?


Combine 3/4 c. sugar, water, and corn syrup in a small saucepan.  Clip a candy thermometer to the side.  Bring to boil over medium heat, stirring occasionally.  Continue boiling, without stirring, until the syrup reaches 230 degrees F.


While the syrup is boiling, whisk egg whites in a mixer on medium-high until they form soft peaks.  (A good way to test for soft peaks is to dip a spoon into the egg whites and pull it out, holding the spoon straight up.  If the egg whites hold a peak that droops slightly, you're perfect.  If they don't hold a peak, keep on beating, doing the spoon test periodically.)  Add the remaining sugar and beat to combine.

As soon as the syrup is hot enough, remove from heat.  With the mixer on medium-low, pour the syrup into the egg whites in a slow, smooth stream.  Raise the speed to medium-high and whisk until the frosting is completely cool and stiff peaks form. (Testing for stiff peaks?  Again, dip in your spoon and hold it up straight.  If the peak can stand upright without drooping, you have stiff peaks.  If not, keep going!) This should take about 7 minutes, hence the name.

Immediately pipe onto cooled cupcakes.  Martha recommends using a Wilton #1A tip, but any large, round tip should do.  I even used a non-round tip the last time, and liked the effect.  You want to form a large dome of frosting, topped by a perfect little peak.

Combine remaining cinnamon and sugar.  Dust on to the tops of the cupcakes with a sieve (I used my fingers).

These are best eaten shortly after frosting, while the frosting is still moist and creamy.  Since it's a slightly meringue-ish frosting, it gets dried out after a day or two.  But I still haven't had complaints.  Keep in an air-tight container, if there are any left!