Fly on the Wall – November

Posted on November 22, 2013 by Lorinda

Have you ever wished you could be a fly on the wall in someone’s home? Each month a group of brave bloggers lets you in through that pesky hole in the screen so you can see what really goes on when they think no one is watching. This month there are 13 of us who are doing our dirty laundry in public. Come and see! When you’re finished with my post, please click on the links below and visit the other 12 crazy women.

Whew, what an eventful month! Not all sunshine and roses, but enough drama to rate my own reality show.

Love me some babies!

I babysat twin baby boys for a weekend. Holy CRAP! They are wonderful, sweet, easygoing babies, but it’s been a few decades since I was solely responsible for even ONE infant. Two was a little daunting (I’m glad I’m not footing that diaper bill) but so much fun. I’d been needing a baby fix and I got it. Sweet gummy baby smiles made up for all the diapers, even if I did come home smelling like eau de spit up!

Happy Halloween!

So much for Halloween around here. No trick or treaters. Nada. The first few years we lived here I bought candy bars “just in case”. The kind I like, of course…Butterfingers, Reese’s, Snickers. I’ve finally given up hope, and the only concession to Halloween was my “BOO!” shirt and these contacts. I think the wrinkles scare me more than the eyeballs, though. Eeeeeek!

PLEASE don’t vote for The Rowdy Baker…we want our cook back!!!

Poor guys – life was pretty rough for them during the Blogger Idol competition. Just when my sprained ankle was healing and the man got to turn in his apron, I got all involved with Idol. It was a blast, but it took a lot out of me, and meals were pretty much ~~uninspired~~ nonexistent. They were hungry. Oh, so hungry.

Then the ups and downs of being a contestant on Blogger Idol came to a halt. I wrote a post that I loved, but unfortunately the judges were unimpressed. So much for fame and fortune! I was on my way to a funeral six hours away when my husband called to tell me I’d been eliminated. I was bummed – but under the sad circumstances, getting the boot from Idol didn’t seem all that devastating. There’s nothing like losing a good friend to put losing a contest into perspective!

The whole Idol experience was…well…eye opening! Behind the scenes is a raunchy, sometimes shockingly explicit, hysterically funny world where drama runs rampant and egos are often bruised. I met some wonderful people. In fact (yes, shameless plug here) my friend Jen is still going strong and is in the top five. Voting is today, until midnight central time, so if you have 10 seconds to spare, would you please click on this link and vote for Real Life Parenting? You don’t have to sign in or anything…just scroll down to the blue area and vote! If I couldn’t win the coveted #1 spot, I’d sure love to see her get it.

Bad boy Otis has pushed his luck again. At least it didn’t involve pulling stuffing out of furniture this time, but….EEEEEUUUUWW! What the…?

WHAT is that SMELL??!!

His first bath. He didn’t like it.

Hunting season came and went. We’re 3 for 3, folks! 3 for 3! Here’s how it went down:

Youngest son (aka: Lord Voldemort) got his buck first. He worked hard for that deer. Hours of scouting and setting up cameras in the woods paid off and he got a very nice whitetail. He rubbed it in a bit, because his dad hadn’t gotten one yet. He’d wave his little hunting tag holder around, talking about how light it was feeling since he’d tagged a bear and a deer.

I bought my first license this year – not because I wanted to hunt, but because I’d told Lord V that I would buy a deer tag if he would watch Chicago all the way through, which he did. Now, technically I just had to buy a tag. I didn’t say I would actually shoot a deer! But those tags are $45 – and I hated the thought that it would go unfilled. There were also some heated “discussions” about the implied meaning of the bet. So…I said I’d try, but didn’t know if I could actually pull the trigger.

You know that healing ankle I talked about? Turns out it wasn’t really healing. It was just waiting to bite me in the ass again. Apparently I ruptured one ligament completely and tore another. So here I am in an air boot, in plenty of pain (when I’m not actively taking…ahem… liquid pain relief) and I’m supposed to bag a deer? I took the easy way out. We have 20 acres and a lot of deer on our hill, so I sat in the shop with my .243 pointed out the window and got lucky at daybreak on day two. I got a perfect shot at 240 yards. I think the distance helped, because I couldn’t see his big beautiful eyes.

Bittersweet moment

My deer was smaller than Lord V’s, but we still joined forces to tease and torture The Man. We were pretty relentless, but it’s not often that we get that opportunity. He paid us back by getting a buck that was very similar to Lord V’s.

So…guess what I’ve been doing?

Canning venison. Lots of venison.

You know how I always tell a story on my husband? This isn’t a story, per se. It’s more like me, venting. I try not to whine on Facebook, but I posted this and it got some interesting responses.

I was complaining because there were a whole bunch of really cute shoes on a website I was in, and it had just occurred to me that in all likelihood I would never be able to wear heels again because of this stupid ankle. That’s a big deal. I love heels, though I rarely have an opportunity to wear them. I’m short – heels help! The man just looked at me blankly and said “Why would you want to wear them at 60?” OK. In the first place, I am NOT 60 yet. Not for 14 months and 9 days. And…(sputter)…seriously? I’m just supposed to throw in the towel and start wearing sensible shoes and a plastic rain cap? I was alternating between finding this hysterically funny and horribly insulting.

Excuse me, but I’ll have to catch you next month. I believe there’s a Lawrence Welk Marathon coming on. ..

Check out these fun blogs!!!

Baking In a Tornado
Stacy Sews and Schools
Just a Little Nutty
Menopausal Mother
The Sadder But Wiser Girl
Follow Me Home
Moore Organized Mayhem
Spatulas on Parade
Sorry Kid, Your Mom Doesn’t Play Well With Others
The Momisodes
Moms Don’t Say That
Juicebox Confession

Gooey Pumpkin Nut Cinnamon Rolls

Posted on November 20, 2013 by Lorinda

I promise this is my very last pumpkin-related recipe for the season. Honest! I wasn’t going to open another can of pumpkin until it was time to make pies for Thanksgiving, but the thought of a pumpkin filled cinnamon roll got into my head and wouldn’t leave…and I’m glad I paid attention, because these are so good!

Nothing compares to the fragrance of cinnamon rolls warm from the oven. Except, perhaps, cinnamon rolls with a spicy pumpkin-walnut filling. Add a vanilla glaze dripping down the side, and you have a pastry worthy of company―or an afternoon indulgence for a busy day.

They also freeze well and can be quickly microwaved for an impromptu snack. The recipe makes 20-24 rolls (depending on what kind of pan you plan to use) and just for the record I want you to know I had ONE of them. And then they were gone. So you got the two-thumbs-up seal of approval from my menfolk.

Here you go:

Gooey Pumpkin Nut Cinnamon Rolls

Author: The Rowdy Baker

Makes 20-24 rolls.

Ingredients

Dough
⅓ cup warm water
2 packages active dry yeast
½ teaspoon sugar
1½ cups buttermilk
⅓ cup sugar
½ cup butter, melted
2 eggs
1¼ teaspoon salt
5 cups all-purpose flour
.............
Filling
½ cup pumpkin puree
½ cup brown sugar
½ cup white sugar
2 tablespoons soft butter
¼ cup flour
1 tablespoon cinnamon
1 teaspoon ginger
¼ teaspoon salt
1 cup walnuts, finely chopped
.............
Glaze
2 cups powdered sugar
½ teaspoon vanilla
1 tablespoon soft butter
Cream or milk for desired consistency

Instructions

Lightly grease two or three round cake pans or one 12-inch by 18-inch rectangular pan. Feel free to improvise―rolls spaced closely together will rise higher, and rolls placed farther apart in a rectangular pan will be more uniform.
In a large bowl combine water, yeast, and ½ teaspoon sugar. Let the mixture sit until bubbly – about 5 minutes.
In a small bowl combine the buttermilk, ⅓ cup sugar, melted butter, eggs and salt. Whisk together.
Add the buttermilk mixture to the yeast mixture and mix until combined.
Add the flour slowly. (If using a stand mixer, use your dough hook.) Mix for one minute. If you will be kneading by hand, put dough on a floured surface and knead for 8 minutes. If you are using a stand mixer, it will take 5 minutes. The dough should come cleanly away from the bowl. If it doesn’t, add flour a little at a time. This should be soft, elastic dough, but should not be sticky.
Place the dough in a large greased bowl and cover with a clean dish towel or plastic wrap. Allow to rise until double – about an hour.
While the bread is rising, combine all of the filling ingredients in a small bowl and set aside.
When the dough has doubled, punch it down. Working with half of the dough at a time, roll into a 10-inch by 14-inch rectangle, with the long edge facing you. Spread with half of the filling.
Beginning at the long edge facing you, roll the dough, gently pulling towards you as you roll, to keep it snug. Slice into 12 pieces. (If using just two round cake pans, slice into 10 pieces) Repeat with the remaining dough.
Place pieces in greased pan. If using 3 round pans, arrange 8 slices in each. If using 2 round pans, arrange 10 slices in each. For a large rectangular pan, space all 24 slices evenly. Cover and allow rolls to rise for about an hour.
Heat oven to 400 F.
Bake rolls for 17-20 minutes, or until lightly browned.
Cool in the pans on a rack until they are slightly warm, and transfer to a serving platter.
When the rolls are cool, combine all of the ingredients for the glaze, beginning with 1 tablespoon of cream or milk, and mix well. Add additional milk until it reaches the desired consistency. Pour or brush over the rolls.

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Rolls are in the pan, ready to rise.

Pretty! Poofy! Ready for the oven.

And…done! Can you smell them?

Now on to eggnog and peppermint and chocolate and caramel and rum and….well, you get the picture. I hear those sleigh bells ringing!

Hearty French Bread

Posted on November 19, 2013 by Lorinda

A tender bread with a crispy-crackly crust, french bread is one of my favorite breads to bake. It’s very simple to make, as long as you’re not in a big hurry. It rises twice before you form the loaves, so although you spend less than a half hour of actual prep time (if you’re using a stand mixer), you’re committed to hanging around for nearly four hours, total.

This is almost identical to my french roll recipe. I just replaced one cup of white flour with one cup of whole wheat flour and dropped the baking temperature just a little, and of course shaped the dough differently.

The trick to getting a nice crust on the loaves is steam. I put a big lasagna pan of water on the bottom rack of my oven and start it preheating while the loaves are rising. This fills the oven with steam, and then the loaves are carefully put in the oven to bake. From experience I can tell you to wear an oven mitt and don’t get your face close to the oven door when you open it up. That steam is HOT!

Hearty French Bread

Author: The Rowdy Baker

Ingredients

2½ cups warm water
1 teaspoon sugar
2 packages active dry yeast
1 cup whole wheat flour
5 cups white bread flour (regular is okay, too)
2 teaspoons salt
Cornmeal

Instructions

In a large mixirollng bowl, stir sugar into warm water and then stir in the yeast. Let sit until bubbly (about 5 minutes).
Add whole wheat flour, 4 cups of white flour and the salt. Beat with electric mixer, using paddles, for 5 minutes.
If you prefer to knead by hand, put the remaining cup of flour on the board and knead for 7-8 minutes. If you have a sturdy stand mixer and prefer to let the machine do the hard work, switch to your dough hook, add the remaining cup of flour, and let it knead for 5 minutes. Your finished dough should be smooth and elastic. If it isn't coming cleanly away from the side of the bowl, add a little more flour.
Place the dough into a large greased bowl. Turn to coat. Cover and let rise until doubled. Depending on room temperature, this could take anywhere from 1-3 hours. (A slow rise makes more flavorful bread, so don't rush it!)
Punch down the dough, turn it over, and let it rise again until doubled, about 1½ hours.
Punch down the dough and divide into two pieces.
Sprinkle cornmeal generously on a large baking sheet.
Shape each piece into a long slender loaf, and place on prepared baking sheet. Cover lightly with a clean dishtowel and allow to rise for 45 minutes.
While the loaves are rising, place a large pan of water on the bottom rack of the oven, and preheat to 425 F.
When the loaves have risen, dust them with flour and, with a very sharp knife or razor blade, cut ¼" deep diagonal slashes along the top of the loaves.
Carefully (it will be HOT) open the oven door and quickly put the loaves in, trying to let as little steam escape as possible.
Bake until rich brown, about 35 minutes, and cool on a rack. Listen to them crackle!

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French bread is luscious when it’s warm and fresh, but goes stale fairly quickly. It rarely has the opportunity to get stale at my house, but If this happens I just make french toast, garlic bread, or croutons!

Bread doesn’t get more basic and satisfying than this, and sometimes that’s just what we all need.

Triple Trouble Caramel Corn!

Posted on November 17, 2013 by Lorinda

I try to stay away from Google when I’m creating a recipe, because I don’t want to be influenced by other bakers’ methods or ingredients. When I’m happy with my recipe I take a peek, and am usually surprised (and yes, maybe a little discouraged) to find out how many other people have already made my “original” idea.

And RATS…it happened again. I thought this was going to be at least a fairly new idea. My son, my husband and I were sitting around brainstorming ideas for caramel corn. (I love my caramel corn recipe, but it’s pretty basic, and I wanted something unusual.) I knew we were on a roll when the discussion turned to bacon. What goes with bacon? Maple, of course! And if you’re have maple, you must have pecans, right?

Caramel Corn with Maple, Bacon, and Pecans. Yeah, baby…come to Mama!

After we’d sampled it over and over and over, I checked the search engine, and pfffft – it’s been done. Sigh. I guess most things have already been done in one form or another – so I’ll just give you MY take on this tasty treat.

Triple Trouble Caramel Corn!

Author: The Rowdy Baker

Ingredients

6 quarts popped popcorn
8 oz bacon (or more) chopped and cooked
2 cups coarsely chopped pecans
1 cup (2 sticks) butter
2 cups dark brown sugar (golden brown is fine, too!)
½ cup honey
1 teaspoon salt
1 tablespoon maple flavoring (Watkins is good, but I prefer Mapleine)
½ teaspoon baking soda

Instructions

Heat oven to 250 F.
Prepare two large, shallow pans by coating with cooking spray. (I used coconut oil instead, and it worked pretty well.)
In a very large bowl or roasting pan, combine popcorn, cooked bacon, and pecans. Set aside.
In a large saucepan over medium heat, melt butter. Add the brown sugar, honey, and salt. Stirring constantly, bring to a boil.
Without stirring, allow the mixture to continue cooking at a low boil for 5 minutes.
Remove from heat. Stir in the maple flavoring and baking soda. (It will foam up a little.)
Pour over the popcorn and stir to combine. Divide between the two pans, spreading the popcorn mixture as evenly as possible.
Bake for 1 hour, stirring every 15 minutes. The mixture will seem soft when you're stirring it, but don't worry - it will crisp up nicely when it cools.
Remove from oven and cool completely in the pans. Break apart.
Store in airtight container.

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Boil the sugar mixture for 5 minutes.

Stir it into the popcorn, nuts and bacon. (If you’re making the bacon/maple/pecan version, this will look darker.)

Spread onto two greased baking pans.

Once you start eating it, you won’t stop!

I implore you to cook up the popcorn in a big pan or an air popper. The stuff in the microwave bags is SO bad for you. I know, I know, butter and sugar aren’t exactly health foods, but at least they are real. The microwave bags have a coating inside that is really gross. It’s honestly not hard to make popcorn “from scratch”!

If you want the plain Jane version (just like Cracker Jack), substitute unsalted or lightly salted peanuts for the pecans, and skip the bacon. Use 1 teaspoon vanilla instead of the 1 tablespoon maple flavoring. Or…gussy it up with a variety of nuts. Almonds, cashews, walnuts…all are yummy.

I wish you could see my kitchen right now. I made a peanut batch first. Then I tried the maple/bacon/pecan batch, but wasn’t happy with it (maple syrup in the sugar solution didn’t work out well, and I chopped the bacon and pecans too small) so I tried again. Each of these batches makes about 5 quarts, so just picture 13 quarts (hey, we had to try some of it!) of caramel corn. Yikes! I’m going to have to find someone to give some of this to or else dig out my “fat pants.”

Think crisp cellophane bags with pretty ribbons and a little silk poinsettia. What a welcome hostess gift this would make!

ABUNDANCE

Posted on November 12, 2013 by Lorinda

School is in session, the weather changes, kids don costumes and it’s dark before dinner; all signs that holiday time is right around the corner. Before we know it plans are made, preparations have begun, and Thanksgiving is just weeks away.

Thanksgiving is the perfect occasion for ushering in the holiday season; it’s a time for stories, projects, cooking and sharing. That’s exactly what this post is about. I’ve linked up with 5 other bloggers, each sharing a piece of what the season has to offer. We have humor, thought, family projects and food.

I hope you’ll click on all the links below to see what we’ve all put together for you:
Home on Deranged has a family post about the first and last Thanksgiving spent with mom.
Kiss My List is sharing a simple but meaningful family craft project that does double duty as Thanksgiving decor.
Writer B is Me will share a humorous story about what happens when someone is asked to make the mashed potatoes one too many times.
Pink When shares a project you can display for Thanksgiving dinner and guests.
And Baking in a Tornado (the genius behind this group post) will share a recipe for that leftover turkey.

And I, of course, bring you dessert!

It’s so hard to leave room for dessert when your table is groaning with rich Thanksgiving food! My family always had a fairly late dinner, so we’d manage to tuck in a tiny slice of pumpkin pie after the meal, but serious damage to the pies had to wait for breakfast the next day. And oh, it tasted good the next morning.

As much as I love pumpkin pie, sometimes it’s nice to change things up a bit. Here is the dessert I’ll be serving this year instead of pie – Pumpkin Cake Roll with Butterscotch Cream Cheese Filling.

Pumpkin Cake Roll with Butterscotch Cream Cheese Filling

Most people don’t frost cake rolls, but I wanted a whipped cream icing to lighten it up a bit. The leaves were made with white chocolate and a little food coloring. The Pumpkin Roll can be made ahead and frozen…just let it thaw for an hour and smother it with whipped cream before serving. If you don’t think it will be all be eaten right away, I would recommend that you use a non-dairy whipped topping or (my choice) stabilized whipped cream.

I believe this was the first cake I made from scratch. Had it not been foolproof, I probably would be using Duncan Hines mixes to this day – but it was so simple to make, I never looked back. My recipe is really old, and probably adapted from the original Libby Pumpkin Roll recipe. It calls for a 10-inch by 15-inch jelly roll pan. I don’t happen to have one, so I use a larger pan and spread mine a little thinner…and it works just fine!

Pumpkin Roll with Cream Cheese Filling

Author: The Rowdy Baker

Serves 8-10

Ingredients

3 eggs
1 cup sugar
⅔ cup pumpkin
1 teaspoon lemon juice
¾ cup all-purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
½ teaspoon salt
......................
BUTTERSCOTCH CREAM CHEESE ICING
¼ cup heavy cream
¼ cup powdered instant butterscotch pudding mix
8 ounces softened cream cheese
4 tablespoons softened butter
1 cup powdered sugar
½ cup (or more) chopped, toasted pecans

Instructions

Heat oven to 375 F.
Prepare a 15"x10" jelly roll pan (or cookie sheet with sides) by lining the bottom with waxed paper or parchment. Grease and flour the paper, or spray with an oil/flour spray like Baker's Joy.
Beat eggs on high for 5 minutes.
Beating continually, gradually add sugar.
Add the pumpkin and lemon juice and mix until well combined.
Sift together the dry ingredients and fold into pumpkin mixture.
Spread batter evenly in prepared pan, and bake 12-15 minutes, or until the top springs back when touched.
Coat a cotton dish towel generously with powdered sugar and turn the cake out onto the dish towel. Peel off the waxed paper or parchment.
Starting from the short end, slowly roll cake and towel together. Place in the refrigerator to cool completely, approximately one hour.
While the cake is cooling, make the butterscotch filling:
In a medium bowl, combine the cream and pudding mix. Add the cream cheese and butter and mix together at medium-high speed. Add the powdered sugar and mix well. Refrigerate until needed.
Unroll the chilled cake carefully. Spread with filling and roll it back up (without the towel this time, of course.) Refrigerate at least one hour.
Sprinkle with powdered sugar, or ice with sweetened whipped cream and serve.

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Folding together.

Spreading the batter.

Roll up cake AND towel!

Add filling and pecans.

To make the white chocolate leaves, melt white baking chocolate (if you have candy melts, they’d probably be a lot easier to work with) in three bowls, with just a little bit of chocolate in two of them. Add green and orange Wilton candy coloring to the two small bowls. Note: chocolate does NOT like water, so regular coloring can make it seize up. Use powdered or oil based food coloring! Melt a small amount of dark chocolate in another small bowl if you wish. Put the melted white chocolate on a waxed paper covered baking sheet, drizzle it with the colored and dark chocolate, and spread it out thinly with a spatula, with as few strokes as possible.

Let it harden at room temperature and then cut leaf shapes with cookie cutters. Cut more leaves than you think you’ll need – a lot of them may break! Move the entire sheet to the refrigerator and let it harden completely. Separate each leaf carefully with a small spatula. If you want to shape the leaves, put each one on a square of waxed paper, melt in the microwave for 2-3 second intervals until the leaf is flexible, and shape by draping over scrunched up foil or a spoon handle, or by setting it in a small custard bowl. Chill again and place on cake.

Ready to melt

Mixture of white chocolate colors.

Cutting out chocolate leaves

Too much trouble for you? One word: SPRINKLES. Everyone loves sprinkles.

From my kitchen to yours, have a wonderful, blessed Thanksgiving!

Chocolate Walnut Meringues

Posted on November 1, 2013 by Lorinda

There are times when I really want to eat that huge piece of cake, or a big slab of pie, or a quart of ice cream. But sometimes (especially after a huge turkey dinner) I just want a taste of something sweet, to tell my mouth that I’m finished eating for a while.

Something light, crisp, and airy. Sweet, chewy, and satisfying. Throw in gluten-free and almost fat-free, and you have Chocolate Walnut Meringues.

If you’ve never had a meringue, you’re in for a treat. This recipe produces little delicacies that look like cookies, but dissolve in your mouth, except for the perfect chewy part in the center. They can be a light ending to a heavy meal, or a sweet pick-me-up with an afternoon cup of tea.

Crispy and a little crumbly, with a slightly chewy center.

Meringues cook at a low heat and then are left to dry out in the oven overnight, so you’ll want to plan accordingly. If you store them in an airtight container, they’ll stay crispy for days. They can be piped into any shape you want, which can be a lot of fun. (I had limited success piping the meringue around foil cones to make cornucopias. If you have cream horn molds it might be worth a try!)

I used walnuts in this batch, but pecans are lovely too. You can grate a little dark chocolate in the batter if you wish. I felt the cocoa powder gave it just the right level of chocolate goodness; you can be the judge of that. If you are baking gluten-free, here’s a great list of gluten-free chocolates. I was glad to see that Dove chocolate made the grade.

As always when making any kind of meringue, separate the egg whites and let them stand until they’re room temperature for best results. Use squeaky clean beaters and bowls, and you’ll get perfect results.

Chocolate Walnut Meringues

Recipe type: Makes approximately 36

Author: The Rowdy Baker

Dainty little treats with a lot of flavor. Gluten-free.

Ingredients

1 cup finely chopped walnuts (or substitute pecans)
1 cup granulated sugar
2 tablespoons cocoa powder
5 egg whites (room temperature)
½ teaspoon cream of tartar
chopped walnuts or grated gluten-free chocolate for decoration

Instructions

Heat oven to 250 F.
Cover two baking sheets with parchment paper.
Chop walnuts (or pecans) finely. Set aside.
Combine the sugar and cocoa powder in a small bowl. Set aside.
Beat the egg whites and cream of tartar on high speed until they hold a soft peak.
Continue mixing as you add the sugar mixture ¼ cup at a time, mixing well between additions.
Beat until the mixture holds a stiff peak.
Gently fold in the chopped nuts.
With a small cookie scoop (or you may pipe shapes if you wish) scoop onto the parchment. They will barely spread, so you can put them fairly close together.
Sprinkle with topping of your choice. Nuts or grated chocolate look great. Use your imagination!
Bake for 35 minutes. Do NOT open the oven door. Just turn off the oven and leave them in there at least one hour. Overnight is even better.

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Finely chopped nuts.

This is what you want…stiff peaks.

Carefully folding the nuts into the egg mixture.

Sprinkle with grated chocolate or nuts. Or sprinkles!

I love, love, LOVE these little sweeties. They’re simple to make and impressive to serve. Offer a bowl of them next to the pumpkin pie and you might be surprised about which gets eaten first!

The Rowdy Baker

Irreverent offerings from a compulsive baker.

Monthly Archives: November 2013

Fly on the Wall – November

Gooey Pumpkin Nut Cinnamon Rolls

Hearty French Bread

Triple Trouble Caramel Corn!

ABUNDANCE

Chocolate Walnut Meringues