Sweet Potato Honey Cornbread

Sweet Potato Honey Cornbread - made November 18, 2019 from Black Girls Who Brunch

I don't normally like cornbread, to be honest. Too gritty and oftentimes too dry, even if it isn't overbaked. Or it's too heavy. I can eat it if it's warm and loaded with butter but otherwise, I generally pass on it.

This recipe caught my eye because it was a sweet potato cornbread and since I'd bought a bag of sweet potatoes from Costco for the Sweet Potato Cake, yup, you guessed it, I had to use up the rest of the sweet potatoes before they sprouted and jumped off my kitchen counter.

I wanted to try this recipe because the pictures from Black Girls Who Brunch looked really good. I can oftentimes tell how a recipe will turn out based on the pictures. This one looked dense and moist, good qualities in a cornbread, I say.

This turned out amazingly delicious. Yes, I ate it warm with a sliver (okay, a little thicker than a sliver but it wasn't a full-on slab) of butter melting over it. It was probably the best cornbread I've ever eaten. But do you want to know the ironic part? I think I forgot to add the milk and it still turned out moist and delicious. I don't see how it could've been better but I will probably have to make it again, correctly this time. This is a perfect accompaniment to a Thanksgiving feast so I'm posting it ahead of all the other posts I need to put up so you, too, can enjoy an amazing cornbread.

1 cup flour
1 cup cornmeal
1/2 cup granulated sugar
1/2 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup unsalted butter, melted
2 cups mashed sweet potatoes
1/3 cup honey

1. Preheat oven to 375 degrees. Line a 9-inch square baking pan with foil and lightly spray with nonstick cooking spray. Or leave a 9-inch cast iron skillet unlined and spray with nonstick cooking spray.
2. Whisk together flour, cornmeal, sugar, cinnamon, baking powder, baking soda and salt.
3. Add sweet potato to blend. Add eggs, butter and honey; beat to combine. Add milk and beat until combined.
4. Pour into prepared pan and bake for 33-40 minutes or until a toothpick inserted near the center comes out clean.

Baking Meetup #3: Thanksgiving Desserts

Thanksgiving Desserts: baking meetup on November 10, 2019

Here are the recipes for the desserts everyone brought to our third baking meetup last weekend. This month's theme was Thanksgiving desserts so hopefully this can give you some ideas of what to make for your own Thanksgiving table.

Everything was delicious and I'm really impressed with the bakers in the group. Unfortunately, it turns out even *I* cannot eat 8 desserts in one go. I did my best with (small) servings of 5 of the desserts but had to take the last 3 home "to go" so I could eat them later when I wasn't stuffed so full of sugar.

Amish Peanut Butter Pie - Dawn (waiting on recipe - will update when I receive it)

Cream Cheese Pie - Vikki

Cream Cheese Pie
Crust
1/2 box graham cracker crumbs
1/2 cup butter, room temperature, cut into chunks
1/2 cup granulated sugar (or to taste)
1 teaspoon cinnamon

Cream Cheese Filling
12 ounces cream cheese, room temperature
3/4 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs, room temperature
lemon juice or lemon peel, optional, for flavoring

Sour Cream Topping
1 cup sour cream
3 1/2 tablespoons granulated sugar
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F. Combine the graham cracker crumbs, butter, sugar and cinnamon in a small bowl. Press into a lightly buttered 9-inch pie pan. Bake for 7 minutes. Let cool for about 15 minutes.
2. While crust is cooling, make the filling by combining the cream cheese, granulated sugar, and vanilla; mix on medium speed until smooth. Add eggs and mix until just incorporated.
3. Pour the filling into the cooled crust and bake until set, 25 to 30 minutes (center will still jiggle slightly). Cool 5 minutes before topping. Leave oven on.
4. Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 more minutes.

Pecan Pie - Mike

Vodka Pie Crust (Vodka evaporates out) 2 ½ cups unbleached all-purpose flour 1 teaspoon table salt 2 tablespoons sugar 12 tablespoons cold unsalted butter (sliced small) ½ cup chilled solid vegetable shortening ¼ cup vodka, cold ¼ cup cold water Mix the dry. Add butter and shortening(spoonful at a time) until it looks like cottage cheese. Add the wet. (vodka and water) Mix and divide in two balls. Refrigerate for an hour or more. Pecan Pie 1 (9 inch) pie shell 3/4 cup white sugar 3/4 cup light corn syrup 3 eggs, beaten 1 teaspoon vanilla extract 1 pinch salt 1 cup chopped pecans  

Mix all ingredients and pour into pie shell. Bake 350 for 60 to 70 min.

Pumpkin Cheesecake - Bonnie (and son)

Pumpkin Cheesecake
Crust
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1.2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoons all-purpose flour
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F.
2. Crust: In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.
3. Filling: Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
4. Pour onto crust. Spread evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

Pumpkin Chocolate Chip Cake - Mary

Pumpkin Chocolate Chip Cake
4 large eggs, room temperature
1 can (425 grams) pumpkin puree
1 cup (198 grams) vegetable oil
1 cup (60 grams) bran cereal
2 cups (241 grams) unbleached all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 cups (397 grams) granulated sugar
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon ginger
1 cup (113 grams) chopped walnuts
2 2/3 cups (454 grams) chocolate chips

1. Preheat oven to 350 degrees F. Grease and flour a 10" tube or Bundt pan (as you can see, Mary used small, fall-shaped mini cake pans).
2. In a large bowl, beat eggs until foamy.
3. Stir in pumpkin, vegetable oil and bran cereal; combine well.
4. In another bowl, sift together flour, baking soda, baking powder, salt, sugar and spices.
5. Add to wet ingredients and mix gently, until just combined.
6. Stir in nuts and chocolate chips.
7. Spoon the batter into the prepared pan.
8. Bake in preheated oven for 70 minutes (less time if you're using smaller pans) or until a cake tester inserted in the center comes out clean.
9. Remove from oven and cool the cake in pan for 10 minutes then remove from pan and cool completely on a rack before slicing.
10. Store, loosely covered, at room temperature for 5 days, or freeze for up to 3 months.

Bacardi Rum Cake

 Bacardi Rum Cake
1 cup walnuts, very finely chopped
1 package yellow cake mix (15.25 ounces)
1 package Jello vanilla flavor instant pudding & pie filing (3.4 ounces)
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup Bacardi rum, gold, 80 proof

1. Spray 10" bundt pan with cooking spray. Sprinkle with flour and pour off excess. Sprinkle walnuts evenly in bottom of pan and up the sides.
2. Combine cake mix, pudding mix, eggs, water, oil & rum in a large mixing bowl. Beat at medium speed for 2 minutes. Pour into pan. Bake at 325 degrees F for 60 minutes or until cake springs back when lightly pressed. Cool in the pan for 8-10 minutes.Prick bottom of cake with a cake tester. Pull from sides and pour 1/2 the glaze from a spoon into sides and pricked areas. Then turn over and transfer to a cake plate. Prick top of cake and glaze with the other half of the glaze. When cool, sprinkle top and sides with powdered sugar.

Glaze for Bacardi Rum Cake
1 cup sugar
1/2 cup butter
1/4 cup water
1/2 cup Bacardi rum, gold, 80 proof

1. Melt butter in a saucepan. Add sugar and water, then bring to a boil. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum and bring just to a boil. While warm, spoon glaze over cake as directed.

Sweet Potato Cake

Recipe for Sweet Potato Cake is here, For the Bundt cake, I only made a half recipe and made up my own glaze of powdered sugar, whole milk and vanilla extract.

Unfortunately not pictured (I thought I had taken pics of it but after the evening was over, it turns out I hadn't :( ), Brittany had brought a beautiful pumpkin roll. Here's the recipe, sorry there aren't pictures!

Libby's Pumpkin Roll
Cake
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby's 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

Filling
1 8-ounce package cream cheese, softened
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract
1/4 cup powdered sugar, optional

1. Preheat oven to 375 degrees F. Grease a 15 x 10-inch jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin cotton kitchen towel with powdered sugar.
2. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
3. Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with the narrow end. Cool on wire rack.
4. Filling: Beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

Sweet Potato Cake with Spiced Vanilla Buttercream

Sweet Potato Cake with Spiced Vanilla Buttercream - made November 2, 2019 from The Brown Betty Cookbook by Linda Hinton Brown

I had a gift card to Crate and Barrel but there aren't any brick and mortar Crate & Barrels where I live so I had to turn to online shopping to make use of the card. It seemed like a perfect excuse to get this new Bundt pan that, once I used it to make this cake, had me deciding I need to make a lot more Bundt cakes. I love this pan. Yes, I can love inanimate objects just fine. I love this pan so much I really want the mini bundt cake version of this pan. Alas, no more gift cards so I have to stay my avaricious baking hand from clicking on the "add to cart" button. But I may never use my regular Bundt pan again.

This recipe is actually meant to be a three-layer cake frosted with cinnamon vanilla buttercream. I had wanted to bring it for my next baking meetup but was a little hesitant to bring a three-layer cake to a small gathering. I knew we wouldn't be able to finish it and I wasn't sure whether it would turn out well enough that I could easily get rid of the leftovers. So I compromised by making a half recipe and made it in my new Bundt pan to do a trial run before the meetup.

Except I didn't remember I was going to make a half recipe until after I had baked the full amount of the sweet potatoes that the recipe called for. Now, in theory, I could've just weighed half the amount of the total baked sweet potatoes and called it a day. As in, if the unbaked sweet potatoes of 24 ounces translated into 18 ounces of baked sweet potatoes, I could've just used 9 ounces of baked sweet potato. Except I decided to weigh a half amount of the original sweet potato called for. Which theoretically should've been 12 ounces (unbaked) which is what I measured out (baked). From a volume perspective, 12 ounces of baked sweet potatoes was more than half of 24 ounces of unbaked sweet potatoes.

I decided to stop overthinking it and went with 12 ounces of baked sweet potatoes while I did a half recipe of all the other ingredients. Turns out the baking gods weren't as vindictive as with the disaster chocolate cupcakes and decided to cut me a break because this cake was fantastic.

It came out of the Bundt pan cleanly and I had only sprayed it with nonstick cooking spray and didn't flour it. Not a problem with this cake. It didn't puff up too quickly and collapse but rose obligingly like any good cake should. And the texture was perfect: not too light, not too dense but just cakey-right.

It's hard to tell from the picture but it's more fluffy in person than as captured by the picture. The taste was also on point. Almost like a carrot cake without the carrots. It wasn't overly spiced and it wasn't too sweet. While sweet potato isn't an aggressively strong flavor, this offers a good flavor profile, not unlike pumpkin. If you don't like pumpkin, try this sweet potato cake. I may have to re-jigger the Thanksgiving dessert roster as this deserves a place on it.

The recipe below is the original recipe from the Brown Betty cookbook but if you don't want to make a 3-layer cake either, make a half recipe but use 12 ounces of baked sweet potato and half the amounts of everything else. For the glaze, I just did a simple glaze of confectioners' sugar, whole milk and vanilla bean paste, to taste and consistency.

1 1/2 pounds sweet potatoes, scrubbed
2 tablespoons vegetable oil
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 1/8 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground ginger
3 sticks (1 1/2 cups) unsalted butter, room temperature
2 cups granulated sugar
1/2 cup packed light brown sugar
8 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup evaporated milk
1 recipe Spiced Vanilla Buttercream

1. Preheat the oven to 350 degrees F. Coat three 9-inch round cake pans with nonstick cooking spray and line a rimmed baking sheet with foil.
2. Place the potatoes on the baking sheet and rub the skins with oil. Roast the potatoes until tender when pierced with a fork, 50 to 55 minutes. Set the potatoes aside until they are cool enough to handle. Using a knife, remove the skin of the sweet potatoes and place the flesh of the potatoes in the bowl of a stand mixer fitted with the paddle attachment. Beat the potatoes on medium-high speed to remove pulp, about 1 minute. Push the flesh through a fine-mesh strainer over a medium bowl. Set aside.
3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar on medium speed until light and fluffy, scraping the bowl as necessary, about 3 minutes. Add the eggs, one at a time, beating until blended. Add the strained sweet potatoes and vanilla; beat until blended.
5. Reduce the mixer speed to low and alternately add the flour mixture and evaporated milk to the sweet potato mixture, beginning and ending with the flour mixture and beating until smooth.
6. Divide the batter equally among the prepared pans and bake until a wooden pick inserted into the center comes out clean, 25 to 30 minutes. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
7. To assemble and frost the cakes: place 1 cake layer, bottom-side up, on a cake plate. Use an offset spatula to spread 1 cup of the buttercream on top, Add the second cake layer, bottom-side down, and spread 1 cup of the buttercream on top. Top with the third cake layer, bottom-side up. Frost the top and sides of the cake with the remaining buttercream.

Spiced Vanilla Buttercream
6 ounces cream cheese, room temperature
2 teaspoons pure vanilla extract
2 sticks (1 cup) unsalted butter, room temperature
pinch of salt
14 ounces (1 3/4 cups) confectioners sugar
1/2 teaspoon ground cinnamon

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and vanilla together on medium speed until fluffy, about 3 minutes. Add the butter and salt; beat until blended, scraping the bowl as necessary.
2. Reduce the mixer speed to low and gradually add the confectioners' sugar, beating until blended. Scrape the bowl and add the cinnamon. Increase the mixer speed to high and beat until light and fluffy, about 1 minute. Set aside until ready to use.

World Peace Cookies

World Peace Cookies - made dough October 31, 2019 from Dorie's Cookies by Dorie Greenspan

When I first took a bite of this cookie, I thought "oh" somewhat in disappointment as the texture was crisp rather than chewy and I'd come to prefer my chocolate cookies to be chunky, chubby and chewy. When I took the second bite of this cookie, I thought "OH...." and immediately took a third bite.

This ended up being one of the best chocolate cookies I think I've ever made. It defies my usual norm of what I prefer in a chocolate cookie in terms of texture as I normally don't like crisp cookies. But it worked really well in this cookie. It isn't hard like a biscotti and it doesn't have the snap of a shortbread cookie but it was a perfect crisp-chewy texture.

But I have to say it was probably the flavor that won me over the most. This was just good. The texture works well with it but it's the rich chocolate flavor that dazzles. And it'll only dazzle if you use a high quality cocoa powder (I used Valrhona) and fresh, real butter (no margarine, ever).

Because it's a slice and bake cookie, it also is ideal for holiday baking since you can make the dough at your leisure, form into logs, wrap and tuck away in the freezer for whenever you need to make cookies. I love make-ahead doughs since it lets me determine my own baking schedule and gives me a lot of flexibility in my holiday baking. This also ships well since it isn't soft-fragile, can be packaged easily and wedged firmly in a shipping box to avoid breakage. So it was a good candidate to include in the care package I sent for my "Baker Angel" soldier.

1 1/4 cups (170 grams) all-purpose flour
1/3 cup (28 grams) unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons, 5 1/2 ounces) unsalted butter, cut into chunks, at room temperature
2/3 cup (134 grams) packed light brown sugar
1/4 cup (50 grams) granulated sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
5 ounces best quality bittersweet chocolate, chopped

1. Sift the flour, cocoa powder and baking soda together.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar on medium speed until soft and creamy, about 3 minutes. Beat in the salt and vanilla.
3. Add the dry ingredients and pulse a few times to start blending. Beat on low speed until combined. Fold in chocolate. Turn the dough onto a work surface and gather it together, kneading if necessary to bring it together. Divide in half and shape into logs 1 1/2 inches in diameter. Wrap the logs in plastic wrap and freeze for at least 2 hours or refrigerate for at least 3 hours.
4. Preheat oven to 325 degrees F. Line two baking sheets with parchment paper.
5. Slice dough into 1/2-inch thick rounds. Arrange on baking sheets, leaving about 2 inches between cookies. Bake for 12 minutes. Remove from heat and transfer to wire cooling racks.

Soldiers Angels - Baker Angels

Soldiers Angels

I normally don't post much on my blog about the volunteer work I do. Partly because, until I retired, I didn't have time to do very much volunteering but also partly because, it sometimes sounds like bragging "hey, look at me, I'm doing volunteer work, are you?" Which is not the point of doing volunteer work. You don't do it for the gratitude or attention or recognition. You do it because it's the right thing to do. In Filipino culture, giving back is a way of sharing your blessings. There's no thought of "socialism" that you're somehow helping other people "too lazy" to help themselves and work hard like you do so they'll just benefit from your work. Nope. That's not how it is. It's acknowledging the blessings you've gotten through hard work, opportunities, circumstances, and (more than likely) other people helping you to get to where you are. And it's giving back by sharing what you've been blessed with to show your own gratitude for what you've received.

On this day, Veterans Day, there's nothing more fitting than giving back to our military personnel, active duty and retired. I was fortunate enough to discover a nonprofit called Soldiers Angels (a 4-star rated charity on charitynavigator.org) which allows people to do just that. It's nice to display a flag or "like" posts from other people posting memes about honoring our veterans. As someone once said though, that isn't activism, that's typing. Soldiers Angels lets you do more than typing.

Their holiday program lets you sign up to contribute filled stockings to distributed to veterans, active duty military members and their families. They have a list of suggestions for stocking stuffers and I bought as many as I could stuff into the three stockings I signed up to contribute: crew socks, beanies, beef jerky, hot chocolate mix packets, holiday note cards and post its and holiday candy. Their goal is to gather 15,000 stockings and, last time I checked, they had received nearly enough pledges to meet their goal.

What spoke even more to me was the opportunity to become an "Angel Baker". As an angel baker, for $1 a month to Soldiers Angels (to maintain their database costs), I can sign up to send a care package of homemade baked goods to a deployed military service member. The minimum is 1 package a month to a soldier but you can send as many as you choose. Is that a perfect volunteer opportunity for me or what???

wrap individual brownies tightly to prevent drying out

I sent my first package last week and packaged up brownies, the White Velvet Sugar Cookies and World Peace Cookies (post to follow; they're one of the best chocolate cookies I've ever made - stay tuned). I used this recipe for the brownie and added chopped up Snickers as the mix-in. Brownies are easy to send in the mail since they're sturdy, durable and will keep longer than cookies, especially when wrapped properly.

White Velvet Sugar Cookies

When sending baked goods through the mail, air and movement are the enemies. It's important for baked goods, especially cookies, to be wrapped securely to prevent air from drying them out sooner than later. 

You also want to pack things in snugly so they won't move much during transit. Movement leads to breakage. Fortunately, brownies don't break but cookies do so make them snug in that shipping box.

It's also important to label what you're sending so your recipient knows what they're getting and when they share with their unit, anyone with allergies can make informed choices of what to eat from your package.

The brownies that went into the package

Flat rate priority mailing boxes from USPS are a boon for sending these packages. They're free from the post office and ship for one flat rate (mine was $14.35), no matter how heavy the box is. Be aware though that the soldier's address will likely be an APO/AE mailing address which will require a customs form so you might want to fill that out before you get to the USPS teller window.

Lastly, I included a handwritten note to the soldier to thank them for their service and remind them their duty and sacrifices are recognized and appreciated. Because they are. More than I can type.

There are many opportunities to contribute to and volunteer with Soldiers Angels, no matter where you're located so I hope you take a look at their website and, if you're so inclined, do what feels right to you to support our veterans and active duty military and their families. Happy Veterans Day.

White Velvet Sugar Cookies

White Velvet Sugar Cookies - made October 26, 2019 from Mel's Kitchen Cafe

I don't often post a recipe where I say "drop everything, go to your kitchen and make this" but if you like not-too-sweet, dense-textured butter cookies that don't spread and will keep whatever shape or impression you make them into, well, then, drop everything, go to your kitchen and make this.

Seriously, this might be the best butter cookie I've ever had. With the holiday season coming up, I wanted to try experimenting with sugar cookies I can ice and decorate. Which is not usually my thing since I always value taste over decor. But, as I expect to have more spare time now, I decided I'd try my hand at the ubiquitous decorated holiday cookie.

Although, no, don't look for fabulously decorated cookies in this post. I have to take these things one step at a time. And the first step is to find a good cookie that would hold its shape and keep any impression I make on the dough. But the taste needs to be everything and this cookie delivers. You know my one-taste-test-piece rule? Well, I had a taste test cookie of this. Then I ate four more. Granted, they were small since my cookie cutter was small. But still....

You want to make sure your butter and cream cheese are at room temperature or at least softened enough that they'll blend together uniformly when you beat them. No butter lumps allowed. Once mixed, the dough is easy to work with. I used a trick from Dorie Greenspan to roll out the dough between sheets of parchment paper. Saves you from adding too much flour during the rollout and once you roll out the dough between the parchment, you can easily stack each rolled-out slab in the refrigerator to chill since the parchment paper separates each slab.

Depending on your cookie cutter(s), you don't want to roll these too thick or too thin. I rolled out mine to slightly thicker than 1/4". I don't like thin cookies. But you don't want too thick either unless you want behemoth cookies.

Bake until the edges just get barely golden brown and the middles are dry-looking with a few cracks. But don't overbake. Once they're cool, you can decorate however you wish. I'm currently experimenting with cookie icing and plan to try making royal icing for piping and flooding. And am gratified that I'm finally using cookie cutters I bought long ago for when I was going to learn how to decorate cookies "someday". Someday is coming in a future post.

2 cups (16 ounces) butter, softened to room temperature
8 ounce package cream cheese, softened to room temperature
2 cups (15 ounces) granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
4 3/4 cups (23.75 ounces) all-purpose flour
1/4 teaspoon salt

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed.
2. Add the sugar, egg yolks and vanilla, beating another 1-2 minutes to combine.
3. Add flour and salt; beat until just combined. Do not overmix.
4. Spread the dough into a thick rectangle on a sheet of parchment paper; cover. Refrigerate and chill the dough for 2 hours or up to 12 hours.
5. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
6. Roll the dough between 2 sheets of parchment paper to about 1/4" thick. If dough is too firm, let it rest at room temperature for 10-15 minutes before rolling.
7. Use cookie cutters/cookie shapers to cut into shapes and place 2 inches apart on prepared baking sheets.
8. Bake for 10-12 minutes until set but not browned on the edges or bottom. Remove to wire racks to cool completely. Frost as desired.

Spicy Szechuan Noodles with Beef Sauce

Spicy Szechuan Noodles with Beef Sauce - made November 2, 2019 from Detours in Life

You might start seeing more "real food" posts coming up. Partly because my last day at work was on November 1 and now I have more time to cook and partly because there are only so many dessert recipes I can try before the 8 pounds I lost on the work weight loss challenge (I came in 3rd place, btw) try to creep back on. So cooking instead of baking, it is.

I try to look for recipes that make a reasonable amount, i.e. not enough to feed an army of teenagers but yet a little more than half a serving to make dirtying up pots and pans worthwhile. Plus they have to be easy to make. While I don't mind working on a multi-step, multi-day dessert, when it comes to cooking, 30 minutes or less is ideal.

This recipe fits the bill. Once you get your mise en place, it comes together in literally a few minutes. Boiling the water for the pasta and browning the ground beef vie with each other for being "time consuming" if 5-10 minutes is time-consuming to you. So this qualifies as another easy, weeknight meal that's totally doable to put together at the end of a long day.

And - this is the exciting part - it tastes really good too. The sauce is creamy and, like the Instant Pot Spicy Sweet and Sour Chicken, isn't too spicy but has enough flavor to be much better than the bland pasta stuff you buy in a box. No judgment here - those bland pasta boxes got me through college and most of my adulthood. But this dish is equally easy to put together and is delicious. I've almost impressed myself that I can make something I could even serve at a dinner party. If I was inclined to host a dinner party that involved more than serving just desserts to my guests. Which I'm not....yet. But maybe someday.

1 pound ground beef
1 1/2 cups chopped onion (I put in half that amount)
2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
1/2 teaspoon crushed red pepper flakes
2 tablespoons sesame oil
2 tablespoons cornstarch
3/4 cup beef broth
1/3 cup hoisin sauce
2 tablespoons soy sauce
8 ounces angel hair pasta
1/2 cup diced green onions

1. Brown the ground beef in a skillet. Drain and keep warm.
2. Pour sesame oil in the pan and heat until hot. Add garlic, onion, ginger and red pepper flakes. Saute until tender.
3. In a separate pot, bring water to a boil and cook pasta according to the package directions.
4. In a small bowl, combine cornstarch and beef broth, whisking until smooth.
5. Stir broth mixture into the onion mixture. Add the hoisin sauce and soy sauce. Bring to a boil, stirring constantly, for 1 minute.
6. Add back the ground beef and stir to combine. Toss with cooked pasta and sprinkle with green onions.