by Paula D.
on April 22, 2024 10:09 am in Recipes
The saying goes “You win some, you lose some.” right? Welp, this one I lost. My baking saga last week reminded me that most often, failing teaches us more than when we succeed. Embracing defeat as a learning opportunity is a fundamental aspect of personal growth. It’s through setbacks that we gain insights and refine our strategies to move forward.
And so, while this is embarrassing, I decided to publish my baking failure instead of scratching the column. Also, I couldn’t think of anything else to write about.
Just in time for a double-header birthday weekend (my father’s and godson’s) celebration on Lawng Island, the Birthday Cake Blondie recipe from NY Times Cooking lands in my inbox. It reads “You’ll need only the most basic equipment (no fancy blenders or kitchen scales required) and ingredients you probably already have in your pantry.” Easy and cheap resonates, so how can you go wrong?
You can go wrong by not following the directions.
I can confidently say I’m a great home chef. I can feel and taste when the ingredients are just right; I don’t need recipes. Baking, however, is all about recipes, directions, and procedures. I have a hard time with that, so I’m working on it, in baking …and in life.
I’m in a hurry so I take the whole pan with me to my sister Natalie’s house for the party. The sheet of sprinkles looks festive – it will be acceptable to present her (ohhh, aww). And I’d cut and plate at her house to save time.
We’re getting the ice cream cake out of the freezer and the fruit on the table. I unveiled the blondies and my sister commented on how pretty they are (check). My other sister Maria is also helping in the kitchen. She sees me struggling with the Birthday Blondies. I whisper, “Maria, I have a problem.” She takes charge. The cookie – or whatever it is – is solid rock. After some trial and error, she takes the whole darn thing out in one piece. At this point, we are crying, laughing out loud bent over the counter.
The cookie saga made for good conversation and troubleshooting. Everyone haphazardly broke a piece of the “cookie” off and taste-tested. The conclusion? I used the wrong size pan, and I should have adjusted the cooking time for that. Also, I didn’t mix in the ingredients as instructed. I never thought that made much of a difference. You know, dry ingredients first…
Live, learn.
Here’s the recipe, follow the directions, and enjoy!
Birthday Cake Blondies:
Ingredients:
One 8-inch pan (6 servings)
Butter, for greasing the pan
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon fine salt
1 cup lightly packed light or dark brown sugar
½ unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
¼ cup sprinkles, plus more for the top
Directions:
- Heat oven to 350 degrees with the rack in the center. Rub a pat of butter all over an 8-inch square baking pan.
- Whisk the flour, baking powder and salt in a small bowl.
- With a flexible spatula, stir the brown sugar and butter in a large bowl until smooth. Add the egg and vanilla, and stir vigorously until smooth again. Add the flour mixture and stir gently just until no floury streaks remain, then stir in sprinkles.
- Spread the batter in the buttered pan into an even layer. Scatter more sprinkles all over the top.
- Bake until golden brown and starting to pull away from the edges of the pan, about 25 minutes. Cool completely in the pan on a rack. Cut into squares. Keep in an airtight container for up to 3 days at room temperature and 3 months in the freezer.
Experiment with sprinkle colors and shapes to tailor for the occasion. Pastels are perfect for Easter Sunday!
The cold is leaving us and the days are growing longer, it’s time to get the garden ready for spring. The first step is pruning.
Living in an urban environment means our green spaces often need a little extra TLC. With a few tips and tricks, you can transform your overgrown small garden space into a flourishing oasis. Pruning trees and shrubs is essential for maintaining their health, promoting proper growth, and enhancing your garden’s aesthetic.
Before you start hacking away at your precious plants, do your homework. Each species has its own pruning requirements, so take the time to research the specific plant before you make any cuts. But here is a general guide to get you started:
Prune a twig or branches back to an outfacing bud.
First, invest in a good pair of pruning shears. Make sure they’re sharp and clean to ensure clean cuts (at a 45-degree angle). This will minimize damage to your plants. And don’t forget to sanitize your tools with rubbing alcohol between cuts to prevent the spread of disease.
Second, technique. Remember the three D’s: dead, damaged, and diseased. Start by removing any dead or diseased branches to promote healthy growth and prevent the spread of infection.
Then, take a step back and assess the overall shape of your shrub. Aim to create an open, airy structure that allows plenty of light and air to circulate through the canopy. Do not remove more than 20 percent of the plants’ live wood. If more is removed the tree undergoes stress. An over-pruned tree or shrub will strain to absorb light and water which contains vital nutrients for the plant’s survival.
As a certified NYC tree pruner, I completed the course offered by Trees NYC. I enjoyed talking shop with like-minded garden folks and I learned a tremendous amount about pruning techniques and trees’ beneficial impact in the urban landscape of our city. If you share a passion for gardening like me, consider becoming a certified NYC tree pruner too. Visit Trees NYC for class schedules and to learn more about pruning trees. And keep in the canopy, follow @treesny on IG.
If you have pruning or gardening questions, reach out to me on Instagram (@theglorifedtomato), I’m glad to help. Happy Spring!
by Paula D.
on April 22, 2024 9:31 am in Recipes
I’ve written about fennel on several occasions. It’s an Italian thing – the native Mediterranean vegetable is put on the table after dinner and before dessert… It’s good for digestion. But really, it’s just a segway to more eating, making it easier to justify indulging in the next course of sweet treats. Italians like eating it raw and dipping it in a mix of high-quality olive oil, freshly squeezed lemon juice, a dash of salt, ground pepper, and a sprinkle of red pepper flakes.
But you want to know something… I’ve never cooked it. Fennel, although not a root vegetable, belongs to the carrot family and it’s also an herb. Make use of all parts of this versatile plant for a range of culinary delights!
My friend Kaori and our friends gathered for a little farewell pizza party. Kaori and her man, “Washed Up” Zak were leaving for a three-week journey to Japan to visit family and then they headed to Indonesia to surf! In prep, Kaori cleaned out her fridge and shared some veggies with us. I grabbed the fennel.
I was interested in Kaori’s method of preparing fennel. This versatile herb is also incorporated into various Asian cuisines, lending its distinct flavor to stir-fries, soups, and salads. Kaori mentioned that she makes caramelized fennel, enjoying it with protein or as a snack. She shared her recipe with me and it’s simple and delicious!
Kaori Caramelized Fennel
Ingredients:
2 bulbs fennel
3-4 tablespoons EVOO
1/2 lemon juiced
Coarse Salt, fresh ground pepper
Directions:
- With a sharp knife, cut the top and bottom from the fennel bulbs and then remove tough or bruised layers.
- Slice the bulbs in half and then remove the cores from the fennel. Then cut the fennel lengthwise into slices.
- Heat a large skillet over medium-high heat. When hot, add the olive oil and then the fennel slices. Spread the fennel out in the pan to encourage browning.
- Cook for 10-12 minutes, flipping the fennel slices every few minutes, until golden brown.
- Remove the fennel from the pan and drain off excess oil. Season with salt, pepper and lemon juice, to taste. Serve.
Note: the trick to caramelizing is a very pan. Be careful not to burn the oil or fennel. Avoid layering the fennel; keep all pieces flat on the pan. Do not cover and steam.
I was very tempted to add some garlic cloves, but I wanted to stay true to the recipe. And guess what? The garlic wasn’t needed. The flavor of the caramelized fennel is sweet with a hint of the anise flavor the vegetable is known for. Lemon is the key to brightening and adds a nice flavor contrast.
Follow me in the kitchen on Instagram: @theglorifiedtomato.
by Paula D.
on April 22, 2024 9:26 am in Art / DIY
Knowing how passionate I am about my Butter Village refrigerator installation, my thoughtful Godson Jake, gifted me sculpting tools last Christmas. I’ve been eager to use them and now the time has come. I’m in the midst of sculpting buttered lambs — in preparation of Easter Sunday, which I host every year.
I’ve discovered that sculpting with butter requires a delicate touch and precision to shape the creamy medium effectively. The variety of tools has provided me with the opportunity to create interesting textures and details. The possibilities are almost overwhelming if it wasn’t so darn fun!
The tradition of sculpting a buttered lamb for Easter has its origins in Eastern European cultures, particularly among the Polish and Ukrainian communities. Butter, being abundant in these dairy-rich regions, became the medium for creating intricate lamb sculptures. The practice likely dates back centuries, with families sculpting butter into the shape of a lamb to adorn their Easter tables as a symbol of abundance, fertility, and the renewal of life associated with the spring season. More so, for Christians the lamb is laden with serious symbolism – representing Christ as the sacrificial Lamb of God. The red ribbon around the animal’s neck embodies the blood of Christ. The red flag – peace on earth.
Behold, the Lamb of God who takes away the sins of the world.
Over time, sculpting a buttered lamb has evolved into an Easter tradition that has spread to various other cultures around the world. To such an extent that you will see this deeply religious symbol in the dairy section of Stop & Shop.
Are you ready to make your own buttered Lamb?
Materials:
- 2 ½ sticks of cold butter
- A butter knife
- Sculpting tools and toothpicks
- Garlic press
- Greens for display
- Whole peppercorn for eyes, red pepper for the ribbon.
- Thyme
- A working plate and a display plate
- Paper Towels
- White and red paper, or red marker, to make the flag (optional)
Directions:
- Wash your hands and have a clean surface to work on. You may consider wearing gloves to create your edible buttered lamb.
- Cut the butter stick removing one third. Then cut one quarter pad of butter off the one third piece. The larger block is the body. Place that on your finishing plate. Attached the head (one third piece) with a toothpick. Use the one quarter pad to sculpt a triangular face. The lambs head can look forward or to the side. Adere with a toothpick and use your fingers to mold the face onto the head.
- From the second stick of butter cut off a one quarter pad. Cut at an angle making two triangles, cut again in half diagonally. Those two pieces are the ears. With your hands, sculpt the ears onto the face.
- With the second block, cut small pieces and use the garlic press to squeeze out the curly wool. Use a butter knife to scrape off the curly shapes. Repeat the process until your lamb is covered up to the neck, add some “wool” on the top of the lambs head and back of the ears.
- Use two peppercorns for eyes. For the nose, opt for cracked peppercorn. Cut a small stem from a piece of thyme for the mouth. Use a long, thin piece of red pepper for the neck ribbon. Add greens to create a pasture around the lamb.
- Carefully cover with clear wrap and refrigerate until you’re ready to display The Lamb of God on Easter Sunday.
Click here for a helpful instructional video.
