Random Five Friday

This week we are really getting into the groove of Fall routine.

1.  Confession:  I love to bake treats.  I think it is fun to have fresh cookies for the kids after school.  I bake often.   I made the commitment to myself a long time ago, that if we were going to have cookies in the house, then I would bake them versus store bought.  But mostly, I have a horrible sweet tooth, and if I want a little confection then I need to bake.

2.  Recipe:  Along with the above confessed sweet tooth, I found this recipe.  I was intrigued with the herb infused brown butter in the base.  It was absolutely amazing, it made the flavors of the cookie just sing.  I can not wait to try other infusions!

3.   Wildlife around the farm:  We have had a mama and now not so small baby deer living here all year.  At least, they are frequently here and have been seen anytime of day; morning, noon or night.  As we were taking our evening walk last night, one of the flower beds (more weeds a natural garden), had two distinctly matted down areas that were not there the previous day.  I think our little friends are bedding down closer to the house.  I love our silent companionship.

can you see the matted down spot from our visitor?

4.   To Market:  We have made two deliveries of garlic to our local market, and today they have asked for us to bring in bunches of Dinosaur Kale and a sample of our Rainbow Swiss Chard.  Such an exciting new relationship is developing, I can not wait until next season!

5.   Generosity:  We are absolutely floored and humbled at the kindness of family members.  The ability of such overwhelming generosity of spirit is a trait that we strive for every day and hope that we can emulate for our family.  (more later)

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Random Five Friday

1.  We are officially in the midst of soccer season.  What could be better than to watch his dedication coupled with pure enjoyment.

2.  These brown sugar oatmeal cookies of PW Woman, are fantastic!!

3.   Remember our bumper garlic harvest??  Well, I sold 60 heads of garlic to a local organic grocery store this week!  So exciting!

4.  Our larder is filling nicely with beautiful canned goods.  My hope is that we can keep our energy high through mid-fall to increase this exponentially. 

5.  One of the first things that we did when we moved to the farm was have a big party and to give it a twist, we made it a chili cook-off.  Over the years it has taken on a life of its own and tomorrow is our 6th installment.  We are running around finishing last minute preparations for around 80 people (almost half of who are children)!   This year we have 7 chili entries and 5 pie entries for their respective competitions.  Who will get to keep the chili pig and the golden rolling pin this year??  What better way to spend the final weekend of summer!?

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Thursday Things

It has been so busy this week, with the last day of school and summer activities getting into full swing without missing a beat. It has left me a little splintered with some tasks half done. So here are a few random Thursday things that I have been thinking about.

::  I had planned on baking cookies two days ago, but the afternoons have been so busy that it just has not   happened.  So this morning as my beautiful room temperature butter stared back at me accusingly, I decided to shake things up a bit and get my cookies baked early.  I am always at my best early in the day, and that time is normally monopolized by lunch making and carpooling before work.  What did I learn this morning?  An added benefit to summer....early morning baking rocks!

::  Virtually any garden item can be harvested and infused in vodka, olive oil or vinegar.  The possibilities are endless.....and delicious!!

::  When I knew that big storms were headed our way last night, I quickly ran outside and cut a few of our newly bloomed peonies, for fear the torrential rain would make them drop all of their petals before I could enjoy them.  Mother nature sure does it up right.  As I mourn the passing of my beautiful lilac flowers, she cheers me up with these delicate fragrant blooms, and reminds me that it is all a cycle and as one thing ends another begins.

Seconds and Thirds Please

When I was wracking my brain for holiday cookies to bring to last weeks cookie exchange, I decided that I wanted to tackle something new.  I love our traditional cookies, but was just feeling like a challenge.  I came across two recipes one from Martha Stewart called Chocolate Espresso Snowcaps, and the other from the kitchn for Chewy Molasses Cookies.  I linked the chocolate ones above, but made a key change with the molasses ones so am sharing it here.

I will say they were both very easy, and quite decadent!  I also really liked that they both were deliciously chewy and stayed that way.  The doughs can be easily made ahead and chilled or frozen and then baked off when you have time.

Chewy Ginger Molasses Cookies

1/2 C unsalted butter

1/4 C orange infused olive oil ( I had a blood orange olive oil that I got as a gift from a friend and it     was to die for!  I was stunned at what a huge difference it made in the flavor of the cookie)!

1/4 C molasses

1 C brown sugar

1 egg

A good chunk of fresh ginger ~ 3 inches, grated

2 1/4 C flour

2 tsp. baking soda

1 tsp. cinnamon

1 tsp. powdered ginger

1/8 tsp fresh ground black pepper

granulated sugar for rolling

Pre-heat oven to 350 degrees

Cream butter, olive oil, molasses, and brown sugar together. Then add the egg and whip until smooth and add grated ginger with any juices.

In a separate bowl mix together flour, baking soda, salt, powdered ginger, Cinnamon and black pepper.  Add to wet ingredients until completely incorporated.  This will produce a soft dough.  Place in refrigerator for 1- hour. (I made the dough the night before I baked them, so just chilled it overnight).  

Take small 1 inch chunks of dough, roll them into balls, then roll them in granulated sugar.  Place on a parchment lined cookie sheet and bake for 12 minutes.  Once cool you can choose to ice them or keep them plain.  The flavors are strong enough that it doesn't need the icing.  If you ice them a simple glaze made from a mixture of powdered sugar, granulated sugar, and lemon juice is a nice touch!

We are a big chocolate family and the kids loved both cookies, but when they went back for seconds and thirds, it was the ginger molasses that they went after first!

Saturday Treat

This has felt like the ideal Saturday.  After morning cub scouts and chores, the kids both have friends over and the afternoon is full of laughter, rosy cold cheeks and relaxation.  A perfect day for a little quite baking, with a great payout...big smiles. 

These Chocolate White Chocolate Chunk Cookies are adapted slightly from a recipe of Ina Garten's and a huge favorite in our household.

1/2 lb unsalted butter, at room temperature
1C light brown sugar
1C granulated sugar
2 tsp vanilla extract
2 extra large eggs, at room temperature
2C flour
1 tsp baking soda
1 tsp kosher salt
1 bag white chocolate chips (I've used chopped nuts or toffee chunks instead of white choc before too)

Preheat oven to 350

Cream butter and both sugars until light and fluffy in the bowl of an electric mixer with a paddle.
Add the vanilla, then the eggs, 1 at a time, and mix well.  Add the cocoa and mix again.  Sift together the flour, baking soda and salt and add to the chocolate mixture on a low speed until just combined.  Fold in the white chocolate.

Drop on baking sheet.  Dampen your hands and flatten dough slightly (this is a huge tip and I use it with most cookies that I make.  It gives them the perfect shape and they spread just right)!  Bake for exactly 15 minutes (they will seem underdone).  Cool slightly on pan, then transfer to cooling rack.

Enjoy!