On a Creative Roll

In all, 17 people got their gift on in the yellow house for the annual kitchen gifts class last month. Since the second class was rather large, I modified my typical format and set up stations, tastings, examples and mini demonstrations.

One of the best parts of kitchen gifts is the creative wrapping process. I do my best to buy only brown paper and doll it up. A blank canvas to be made hip, sparkly,  rustic or traditional. To that end, I also try to corner the market with every possible cool bit to make conservatively wrapped gifts especially fun. When possible, I like everything to be reusable.

The problem in these classes has historically been how to display the goods without looking like JoAnne and Michael barfed on the table. The answer? Brown paper.

Isn't she clever?

A cohesive display and much inspiration.

Disclaimer:

This post was written well before Christmas and abandon as many of my forthcoming posts were.

I must apologize for unearthing Christmas. It's past, it's done, it's packed away. But since I didn't get this posted in a timely fashion and really wanted to share this idea, here it is. To save myself, I wondered about other applications of this little display and come up with some others....

Gather your goodies and host a winter craft party. Use it to show step-by-step directions for the scout meeting or birthday party craft. Roll out a brown paper table runner at your Superbowl party. Draw out your plays, root for your team, label the snacks, never hear "what is this?" every again.

That alone, is worth it.

Here's What You've Missed...

in the Yellow House.

Henry ate turkey like a champ. Were hoping he goes to sectionals.

Jono turned the big 4-0 and his girlfriend is of age.

Ella caught the baking bug and will most likely be involved in many a bake sale to pay for the bus.

Max is loving the music, picking up choreography tips and discovering new directions.

Jake and his friends are still dorky boys but haven't gotten slushied. No Quinn/Rachel in sight.

Mr. D out did himself with 6 (yes that's a six) turkeys. He's a beast.

June continues to show Cheerio team spirit in the face of maternal torment.

I continue to wash fruit and am, as always, strongly represented by the yearbook staff.

That's how Jennifer sees it.

And that's what you've missed in the Yellow House.

Cake in a Can

Cake is my favorite food. In any shape. In any flavor. Cakes me supremely happy. Supremely. Now that's happy.

When working on my kitchen gifts class for nourish I came across some inspiration via Martha. Big surprise. Cake in a can. Come on.

I also love to recycle tin cans. Remember? How does she get into my head?

Could cake in a can get any better as a sweet gift? Yes. There is beer in it. We're so in tune - Martha and I.

Simple would be an understatement. An easily  tossed together quick cake full of pantry spicy goodness...and stout. Generously buttered 19oz. cans are the baking vessel.

 

In my excitement to do this project, I grabbed 4 pop-top cans of soup. Without thinking, the proper size was procured but see that little rim? Trouble.

When I explained my situation to my dear in-need-of-distraction-friend Kelli, she directly asked, "Will they come out?" My direct response was "I have no idea."  Long story short they did not and it didn't matter much because I dug them out and ate them anyway. Call it a purposeful illustration for class attendees. Call it an unthinking oversight. Whatever. It's cake.

Per Martha the cakes are removed from the cans, the cans washed and dried and then the cakes are returned to the can for giving. The show must go on and I made my tasty cakes darling for giving. A simple parchment circle punched with a $1 star stamp with a bright green rubber band to secure it. The other can I wrapped in scrapbook paper and placed in a cello bag with a cute handmade tag.

Let's return to the issue of cake. This cake tastes like Christmas. If there were an official taste of Christmas this is it. Really. Plus it's cake. AND it's baked in a can.

First, buy the right kind of can.

Then, read this great blog by a baker with cans of the right size.

Happy Christmas Cake!

Love My Kitch....

.....and to hear from you!

The Roots of the Garden

During our last Midwestern warm spell, I spent some time in the garden. I treated myself to the digging of my first parsnip. It was humongous - freakishly so but I'll proudly eat it anyway. This is the first time I've ever grown parsnips and I am going to leave them in the ground covered with a cozy layer of straw. I love the idea of going out to harvest food from my snow covered yard. Parsnips are an oft overlooked vegetable. Look for them at your local green market. Roast, puree or bake them in bread. Add them to your rotation and I promise you'll be thrilled

My other first attempt this year was celery root. I bought tiny plants, set them in the ground and left them alone. The occassional top off of dirt and that's it. Today I will be bringing them all in where I am sure I will cook them in quick succession. This first dug was a bit smaller than I had hoped. The can get really big and knarly looking. Slipped into a stew or pot of buttery mashed potatoes. Heaven.

Though modest, I am happy with the new additions to my garden this year. I will definitely include them again next year. Until them I will eat.

Looking for something to do with parsnips? Try thinking "outside the recipe box" recipe.

Spiced Parsnip Bread
Something unusual & delicious from Relish

1 1/2 c. all-purpose flour
3/4 t. baking powder
1/2 t. cinnamon
1`/2 t. ground allspice
1/4 t. ground cloves
3/4 t. salt
1 c. sugar
1/2# parsnips (about 2 medium), peeled and finely shredded
1/4 c. walnut or canola oil
1 egg, lightly beaten
1/2 t. vanilla extract
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Butter a 9x5 or 8x4 loaf pan.

Stir together flour, baking powder, cinnamon,allspice, cloves and salt in a medium bowl. In a separate bowl, mix together the sugar, parsnips, oil, egg and vanilla. Slowly stir parsnip mixture into flour mixture. Stir in nuts. Spoon batter into prepared pan.

Bake 55-65 minutes, until a knife inserted in center comes out clean. Remove from oven; cool in pan on wire rack.

Gifts of Love with a Vintage Twist

I love to make kitchen gifts and with every passing year, I buy less and make more. My gifts are anxiously anticipated and make it even more enjoyable to create and package them. This year17 talented people looking for inspiration attended two nourish classes and came away with (I hope) many ideas and the confidence to feed those they love delicious holiday treats.

Though I hope to share lots of my ideas in the coming weeks, I have chosen to start with one of my favorites.
Every year I include a simple chocolate bark recipe. A gift everyone loves and super easy for anyone-regardless of skill level-to make. This year's is dark chocolate, toasted almonds and dried apricots with a sprinkling of smoked sea salt. Sharing this simple yet addictive treat was not the high point, at least not for me.

In this case it's all about the packaging. Rooting through the books at Goodwill, I came across an overly loved copy of Frosty the Snowman and ran to Michael's for a 99 cent half-sized white pencil box. Add to this pairing rubber cement, an Exacto-Knife and a piece of mylar. With some careful cutting the image was dry mounted the lid and covered with mylar to create a frosty (pun intended) look. A few wispy swirls of rubber cement lightly sprinkled with sparkling glitter and Frosty comes to life.

This was my favorite presentation of the year. Combining vintage book images and a decoupage-ish technique - does crafting get any better?

In the end, the recipient has a beautiful keepsake box to enjoy long after the chocolate has affixed itself to the hips. I am sure they'll be especially grateful for the New Year's resolution incentive.

A Honey of a Cookie

I spend a lot of time baking cookies for my kids' lunch boxes. I ask for requests and it goes something like this:

Me: "What kind of cookies do you want in your lunch boxes this week?"

Ella: "Chocolate chips, extra chips"
Henry: "Chocolate chip, lots of chips."
Doug: "Chocolate chip, few chips"
Max "Chocolate chip"
Jake: "Chocolate chip, no chips"

Last week, getting a little crazy in a stay-at-home-mom way, I went against the grain and resurrected one of my favorites. Honey-Oatmeal.

Honey is as near and dear to my heart as are the dear bees producing it. I have always wanted to be a beekeeper and long story short, after one good year, my inexperienced eye sent my bees to a new neighborhood in search of  more living space. I am not yet ready to throw in my veil but until it's time to harvest yellow house honey, I'll buy from the locals.

It's good for our environment, our food system and our personal health. Honey is a great source of antioxidants and a beneficial antiseptic. Think of local honey is an allergy shot increasing your body's ability to fight allergens most prevalent in your neck of the woods. Preventative medicine in a cookie. I always knew it was possible.

By the way, this cheap kitchen gadget is the only way to measure sticky ingredients. Get one.

The recipe is easy and offers stellar results. It can be made without thinking or while talking on the phone, adding to the every growing/never diminishing to-do list or listening to what seems like the 100th time Lance Armstrong visits Elwood City.

If I were a better food blogger, I'd have step-by-step photos illustrating a properly softened stick of sweet cream butter.  Documentation of the technique to utilize for exquisitely creaming said butter and notations on the virtues of weighing flour.

I am not though.

I am just a mom making lots and lots of cookies.

Honey-Oat Cookies
1 1/2 c. sugar
3/4 c. butter
2/3 c. honey, preferably local
2 eggs, lightly beaten
4 c. rolled oats
2 c. all-purpose flour
1. baking soda
1/2 t. salt

Pre-heat the oven to 350 degrees.

Whisk dry ingredients together.

In the bowl of stand mixer beat butter, sugar and honey together until fluffy. Add eggs and beat well.

Stir in dry ingredients til combined.

Scoop balls of dough about 2 T. in size onto a cookie sheet about 3" apart.

Bake 9-11 minutes. (watch Francine ride her bike)

Cool on sheet pan several minutes before moving to a rack to cool completely.