Turning 11 - Birthday celebrations for Jordan.

We are going on six years now since we moved to Bermuda; and somehow during that time, this guy turned 11.

This was what Jordan looked like when we first moved here.  November 2010.  At the playground at Somersfield Academy.




And now:  January 17, 2016.



How did that happen again?

To celebrate, we had a full weekend of festivities.  Grandmas Helene and Grandpa Michael joined us again from New York.  This makes their 12th visit to Bermuda!





Ice cream is yummy! So is the birthday breakfast brunch at Bouchee! Thanks for the special treat, Helene and Michael.

Jordan had a birthday movie party at the Specialty Cinema in town.  We watched the first episode of Star Wars - IV, "A New Hope."  Big thanks to Ana, who handled the booking.  After some miscommunication regarding party times, she contacted me later and adjusted the price of the party to reflect the mistake.  I never asked her to, she just offered.  I love recognizing great customer service like that.  The staff at the cinema the day of also should be commended for keeping their cool and carrying on during the onslaught of 15 boys.

Oh look - there they are.

Group shot.









Jeff was the welcoming wagon:





shenanigans.



The Star Wars cake, courtesy of The Marketplace. They did a great job, and given Bermuda prices, it wasn't that expensive.








Loads of presents from his friends.



That evening, we went out to dinner at Portofino - a family favorite.  Jordan was serenaded by the waiters, who delight in calling him various names.  It's usually Pasquale.. this evening they chose Miguel.  They also know he is a huge fan of the Parmesan cheese.  When the waiter comes by with it for the table, he heads to Jordan first.

Their desserts also don't disappoint.



This guy was allowed to leave the confines of his cage for a little while as well.  Look how nicely he is buttering his bread.  That lasted for about 30 seconds.  And then he was a disaster.  He's not the best age for restaurants yet, but we try in limited doses.  Portofino is fabulously accommodating on that front. 

 

The next night was a Monday, and the actual date of Jordan's birth, but he had gymnastics after school.  He doesn't get home till after 8, but we all waited to eat with him (well, except Theo..)  A cheese plate and wine helped tide over the grownups until we feasted later. 

First there was steak.  Then there was cake.

 

I made a two layer chocolate cake and covered it with sprinkles.

 

He loved it.



Hard to believe that our time here is now marked in terms of "this will be the last time.."  But it's true.  I'm fairly certain this will be the last time we will be celebrating Jordan's birthday in Bermuda in January! 

Hope he remembers it fondly. 

Adventures in Baking - Mandel Bread ... or how to decipher a recipe.

Crossing the bridge between online recipes and reality.



Recently, we were invited to a Rosh Hashanah dinner, an occasion to celebrate the Jewish New Year.

I offered to bring dessert.

I love opportunities like this. I know, one shouldn't use their friends as guinea pigs for baking and cooking experiments, but I can't help myself. How else does one grow as a cook if one doesn't experiment?

Typically, apples and honey play a big part in desserts for this holiday. I did a cookie plate that included that element (spiced apple cookies, and a four flavor essence pound cake), but I also wanted to branch out.

One recipe that caught my eye was for dark chocolate, orange mandel bread (mandelbrat).

Think Jewish biscotti.

This is the recipe I found online.

Courtesy of Food 52.

Are you an online recipe user?

I am.

I've relied on online sites for years now. Doing so limits my cookbook purchases and frees up counter space.

But.

The trouble with using online recipes from untrusted sources is that you can't always verify the recipes have been put through their paces.  When you buy a cookbook, typically you know the recipes have been tested and edited and reviewed (Read, "My Life in France," by Julia Child; or "The Tenth Muse: My Year in Food," by Judith Jones," for a sense of how a cookbook gets tested.)

Online recipes are another story.

This mandel bread recipe is a perfect example of it.

Problems:
It's sloppy.

Although I liked the brevity of the recipe, if you read it through a few times (which you absolutely must, for any new recipe!) you'll notice a few problems.


- Ingredients: the recipe instructions call for an ingredient not even listed in the ingredients - baking powder.

- lazy writing and no precision.

Sloppy instructions for putting in dry ingredients, no direction for amounts of cinnamon or marmalade. If to taste, then say so! You can't cream butter and sugar together if the butter isn't at room temperature. That's a standard recipe listing... room temperature butter.

- Limited direction:

How does one "roll" this cookie "jelly style?" How much space should be set aside between loaves to permit spreading? What's the best technique for cutting these cookies precisely?

- Confusing instruction:

Although the commentary says the author tweaks the recipe to use yogurt, the recipe itself lists sour cream instead? So which is it?

What do you do with a recipe like this?

Throw it out and find something else? Wing it and see what happens?

Like most amateur bakers, I have significant time constraints. Taking care of my kids, supervising homework and extracurricular activities, driving, volunteering at school, making breakfasts, lunches, dinners, adjusting to ex pat life in a foreign country, getting an occasional work out in, and running my household take top priority.

Baking is that fun thing we do when there's a few moments to spare. I don't want to waste the time on a recipe that will wind up in the trash, or worse.. Eaten half-heartedly out of sympathy.

If you're gonna do it, do it right.

How to manage an online recipe when in doubt:
So.. I did what I usually do with recipes like this.

I compared.

I took a look at several other recipes online from trusted sources (allrecipes.com, food.com, epicurious.com) and noticed what elements they shared:

- baking powder (the missing ingredient)

- a significant chilling time

- a high heat initial bake with close monitoring.

And then I reflected on my own baking experience and used my best judgement:

- high heat bake for less time than the recipe required, because I know my oven.

- letting the loaf crisp on the sheet for a few minutes after the first bake, and then again after it had been sliced. Remember, everything keeps cooking for a few minutes after you take it out of the oven.

- taking it slow. Gently melt the chocolate chips in the microwave at 15-30 seconds so the chocolate doesn't scorch, gently dipping the ends of the cookie into the chocolate with a spatula to hold them up along the back so the chocolate will drip in one spread and not look clumpy, letting everything rest on wax (not parchment) paper till the chocolate hardens, NOT refrigerating it afterwards so thechocolate doesn't bead up...)

- remembering that less is more! Avoid the urge to dip the entire thing in chocolate. You want people wanting more chocolate!

Results:
In the end, it came together.

I loved it. More importantly, the cookies were a big hit - crispy on the outside, moist on the inside with just a hint of orange essence.

I used a serrated knife to slice the cookies after the loaves first came out of the oven so that the shapes would be uniform and pretty. The cookies could sit at room temperature through the whole dinner and not take up valuable refrigerator space.

And they are great the next day too.

Last bit of advice:

Don't give up on recipes you see online. If they appeal to you, take a few minutes to read them through several times and pause long enough to critique them in your mind.

- What appeals to you most about the recipe?

- Do you sense something is missing?

- Do you have time to compare how others have done it? Don't feel like you have to recreate the wheel.. Chances are, someone has done this right the first time! If there are reviews, read some of them. But don't be swayed by the people who insist on changing everything the first time they make a recipe. Darn, that is such a pet peeve of mine.

My tweaks: dark chocolate orange mandel bread.

Ingredients:

1 stick butter, room temperature

1 cup sugar

1/2 cup sour cream

1 egg

1 teaspoon baking soda

1/2 teaspoon baking powder

2 1/2 cups flour

1/4 tsp ground cardamom (optional)

marmalade, approximately 2teaspoon per loaf, spread thinly

cinnamon, to taste.

walnuts- finely chopped (optional)

1 16 oz. bag dark chocolate chips (I used Hershey's.)

zest of 1 orange (optional)

Instruction:

Cream together butter then sugar until light and fluffy.

Add sour cream and egg.

Combine dry ingredients in a separate bowl (flour, baking powder, baking soda and cardamom).

Add dry ingredients to wet.

The dough will be wet.

Technique:

Dust your hands with flour. Using a spatula or a plastic bread scraper, split the dough into four segments. 

Don't over work the dough. Limit how much time your hands handle it. Overworking = tough dough.

Roll each segment into 4 balls and chill 1-2 hours.

Preheat oven to 375 degrees. Arrange two racks for baking. Cover two baking sheets with parchment.

On a clean, counter, lightly dusted with flour, flatten each ball with your hand, then use a rolling pin, dusted with flour, and roll each ball out into a circle, about 1/4 inch thick.

Spread with a thin layer of marmalade, then sprinkle with walnuts and cinnamon.

Roll each circle lengthwise. If you used too much marmalade, try using a offset spatula to keep the jam inside the dough as you roll.

Pinch the ends together.

Place rolled dough, seam down on a parchment covered cookie sheet.

Do two loaves per sheet with lots of space for them to spread.

Repeat with other balls. Bake for 25 minutes or until brown. Watch closely.

Cool mandel bread slightly and slice 1/2 inch think pieces using a serrated knife. It helps to cut the outside crusts off, so your finished product has a flat edge.

Continue to bake at 375 on each side, about 2 minutes per side.

Let cookies rest out of the oven, on the sheet for at least a minute between baking sides.

Melt chocolate in double boiler or microwave.

If using microwave, set for 15 - 30 second intervals, take bowl out and stir, using a rubber spatula. Return to microwave for more melting, stir with rubber spatula until you have a smooth, glossy consistency.

Add in orange zest if using. (I didn't.) Dip ends of mandel bread into chocolate.

Let dry on wax paper.

Avoid refrigerating.

Once the chocolate has set, you can cover gently with plastic wrap before plating.

That's it!

Thanks for reading that diatribe! Simple is good, but unfortunately, when it comes to baking, sometimes you need the right information the first time around.

Friday wrap up.

This week we received our first shipment of a CSA farm basket from a local farmer, here in Bermuda. Wadson's Farms, began this project this season; friends of ours invited us to split the basket weekly. Given the sorry state of most produce in the stores here, I was game to see whether local produce might be a better go of it.

This week, we got eggplant, cucumbers, various lettuces, corn, peppers, bok choy, parsnips, carrots and sweet potatoes. I've been having fun working the produce into the week's menu.

The first dilemma though, was figuring out what that half of a big green thing was up there. I decided it was something pumpkin or squash -y, and roasted it up to make this:


picture, courtesy of Gina's skinny taste.

But, being who I am, I decided the above recipe needed tweaking, so I threw in a handful of various spices (cardamom, garam masala, coriander.) Much better.



This cheddar bread has nothing to do with anything; but it's another recipe I made this week because I am a sucker for Pinterest. Yeah, that big chunk on the end that's been gnawed off? Guilty. Let's move along.



Anyone want some soup?



Yeah, you... hiding back there...



Tonight, we're going to a friend's house for dinner. I volunteered to make dessert. But why have these plain-Jane little pumpkin spice cookies....



When you can have these! Voila! Pumpkin spice whoopie pies!!



These guys need some fattening up, don't you think? These young 'uns were at the farm when I went in to pick up my basket. I'm hoping the one I ordered is out back, waddling over to his second breakfast of the day.

Do Bake. Don't run in Bermuda shorts.

Tucked in striped tank top, and braided leather belt? Really??



Running fashion fail on the Brooklyn Bridge.


photo, courtesy of sprinklebakes.

Yes!

Oh, yes. Omigod, will someone make this for me? Is this not the most amazing thing ever? Peanut butter and chocolate - elevated to the heavens of baking artistry. Aziza, an extraordinary baker in her own right, shared this site with me, and I have been mesmerized since. I want everything. All of her recipes. I want to eat them. Now.

You just have to look at the level of patience required to make this. The stencils, the shaping on a wooden roller, hand-piping the peanut butter mousse. OMG, it astounds me. Of course I have to try this. Add to my list of things to do.


photo, courtesy of sprinklebakes.

I'm also slightly curious about this recipe, for the baby donuts. Just look at this picture.

But then I'd have to buy this. And honestly, it's starting to feel like the book, "If you give a mouse a cookie..." And honestly, I don't even like donuts! But these are so cute! Maybe they'll help me change my mind about donuts.

If you give an obsessive-compulsive a recipe for pretty little baked goods, she will slowly drive herself and those around her, crazy. And then she will proceed to buy more useless bakeware that will occupy every spare inch of her cabinets. And then, when she realizes she has to pack all this c-r-a-p for an anticipated move to the islands, she will suddenly realize that she doesn't have enough lifetimes to box all of it up.

And then, we hope, she will come to her senses and focus on the really important things.

Immigration papers mailed in. And now the wait begins.

It's beginning to look a lot like..

HALLOWEEN!!!













The last two pictures don't necessarily have anything to do with Halloween per se. They just represent my latest fall baking attmempt - pumpkin squares. Note, if you will how tidy the magazine picture layout is. That little girl and grandma are baking away in the most pristine kitchen I've ever seen. Mine, as you can see, is what it looks like in real life. Thanks Family Fun.

Happy Birthday Helene!

Also, known as Grandma H.



Save some room for dessert!

Star of the Week - Mina's turn!

First the pictures - here's the star wall, where Mina's pictures are displayed. You may not notice from the angle, but Mina had to share star of the week status with another student who shall go unnamed. Mina was less than thrilled about this, and referred to her as "that girl."



This year, Jeff did the honors at story time. He shared, "Otto Goes to the Beach." Todd Parr is one of my favorite children's authors. I think I was first introduced to him by Jeff's cousin, Amy. I believe she bought Jordan a Todd Parr work called," The Family Book."

"Otto Goes to the Beach," is one of Mina's favorites. It relates the hardships befalling "Poor Otto," as he makes his way, friendless on the beach. Despite the rocky start, he finally finds someone who shares his interests.



It was very amusing having Jordan relinquish the spotlight for Mina's sake. He behaved himself admirably, and I'm proud of him. At one point, he roused the class to recite the author's catchphrase - "Poor Otto," at the conclusion of the page.

Or as he put it, "Can you all say Poor Otto!"



One more attempt at a family picture.



And then, it's time for snack! See post below for details on recipe and such. I departed from my healthy snack attempts and just gave Mina what she really wanted. Pink cupcakes. With lots of sprinkles that she attempted to pick off and eat by hand. Each and every single one.



Yes. Here it is. I made a LOT of them.

The cake recipe is a modified one that uses white Dunkin' Hines cake mix, strawberry gelatin, fresh strawberries chopped up, whole milk, eggs and oil. I know, I'm kind of shuddering too. Look, I went to law school, not Le Cordon Bleu, ok?

The frosting is a glaze that consists of Dunkin' Hines vanilla, with some pink food coloring. You can also use red. I melted it in the microwave until it liquefies a bit. Then I dipped each cupcake into the "glaze." I used an offset spatula to tidy it up a bit. I then used a star-shaped cookie cutter as a stencil. I placed it on top of the cupcake and filled it in with sprinkles. I let it set for a second, then lifted the cookie cutter off. I dipped the bottom of the raspberry into the bowl of glaze so I could use the glaze as a "glue." I then placed the raspberry right in the center of the star. They all held up! The glue trick I made up on the spot. I remember reading somewhere that you could use water on fondant to stick pieces together. So, I thought maybe the glaze would act the same way.

I'm fairly sure I once saw this cookie cutter trick in Martha's mag. Only she used a plastic stencil and some powdered confectioner sugar on a cupcake to create the design. Most excellent! Once you get the hang of it, it's easy.



Before eating, make sure you have the right beverage. Look at Jordan - he's making sure that Mina is using her water bottle and not his. His has a black top. Everything is a competition with these two.




And then, dig in! I ate one last night, and they are very good. Very moist and VERY sweet. With the exception of chocolate, sweets aren't really my thing anymore. But I do like cupcakes. I'm also not ashamed to admit that I love boxed cake mixes. I don't care, I never claimed to be a master baker. I brought enough to share with the teachers, and they went over well. I also sent a batch to work with Jeff, so there are none at home calling my name after the kids go to bed. Those hours between 8 - 12 are lethal for me. It's better to just not have anything tempting at home.




At the end of the day, Mina got her request. The pinkest cupcakes ever.

And we got a chance to celebrate our little star on her special day.

Another Star Among Us.

It's that time again! Time to recognize our Tiny Seed Star of the Week.



Here she is.

Tomorrow, we visit her class and help her celebrate. We'll bring in a favorite story, talk about her pictures that are pasted on the classroom star board, and share a special treat.

Jordan had his star week in December, and I was hoping to do a repeat performance of the strawberry mice and cheese. Especially since strawberries are everywhere these days... nice and healthy, quick to put together.

"No." She said.

"Mommy, I want pink. Pink cake. No really - pink."



Pink cake. Like pepto-bismol pink? Like boxed mix called "strawberry?" with pink frosting kinda cake? Like Barbie pink? I mentally shuddered.

And then I thought to myself - there's only so many years where I'll have a chance to make her so happy, with something so simple.

Pink it is.

After consulting various sources, I finally decided to settle on this recipe. I could use that for the cake. Or in our case, cupcakes. I played around with frosting ideas, and decided to settle on a modified glaze, with a sprinkle star and a rasberry. There - now it's healthy. Ha ha.



Behold! Let there be pink!



With stars!

I realize the frosting isn't the same on each cake. There's some variations in shades of pink depending on the batch of frosting I used. It's ok. In the immortal words of John Bender:

Screws fall out all the time, Sir. The world is an imperfect place.

Or something like that.

Lessons learned:

1. I can't believe I've lived my whole life until today without an offset spatula.

2. I'm too old for certain desserts. Pink strawberry cupcakes with pink frosting, rainbow sprinkles and a rasberry is something I've outgrown. I took two bites and had to put it down. The sugar made me swoon. Just send the cheese plate over my way, and I'll be perfectly content. I was sort of pleased with myself that I didn't devour the cupcake just because it was there. Of course that's sad and pathetic too, but let me enjoy my minor victories.

3. Less is more. I need to remember that. Why can't I learn that? I always feel like there has to be just one more thing I could add to something to make it better.

Finally - in response to last night's challenge.



Can you guess what happened next?

Of the responses, most of you thought Jordan spit at me. It's heartening to know we all share the same opinion of him, but actually, what happened goes something like this.

Take a close look at the man squatting down next to him, signing the photograph frame.

Notice anything?

Yeah.

Jordan wanted to make sure too. He casually reached over, rubbed the man's head, and said,

"You have no hair!"

One of the nice things about being brown like me - no one notices when your face turns bright pink from shame.