I’m quickly popping in here between packing lunches and dentist appointments to share this exciting article. House Tour: A Martha’s Vineyard Cottage Modern Makeover (our house!) is up on Apartment Therapy today. Click here for a tour of our house and to learn about our DIY renovations.
Gray turned 3!!! on September 22nd and we celebrated with a box of Grape-Nut and Chocolate Chip Kitchen Sink Oatmeal Cookies on the playground and this over-the-top decadent Chocolate Pudding Pie after dinner. As birthdays always make me nostalgic, I thought it would be fun to take a little walk down birthday cake memory lane. Here we go…
Gray comes home with Apple Crisp.
Gray turns 1 with Spiced Applesauce Cake.
Gray turns 2 with undocumented ice cream sundaes because life was like this.
Dylan turns 1 with a classic birthday cake in Providence then we move here.
Dylan turns 2 with Strawberry Layer Cake.
Dylan turns 3 with Full Moon Chocolate Cake.
Dylan turns 4 with Chocolate Cake.
Dylan turns 5 with an undocumented mint chocolate chip / brownie ice cream cake decorated with dragons the same week as Frozen Summer Treats.
Dylan turns 6 with another undocumented mint chocolate chip / brownie ice cream cake shaped into a lightning bolt the same week as Peach Frozen Yogurt.
Chocolate Pudding Pie adapted from an old Gourmet Magazine
makes 1 pie
1 1/2 cups finely ground graham cracker crumbs (from about 10 crackers)
3 tablespoons granulated sugar
2 pinches sea salt
7 tablespoons unsalted butter, melted
1/4 cup cornstarch
1/3 cup plus 2 tablespoons sugar, divided
3 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
3 cups whole milk
4 ounces bittersweet chocolate (not more than 60% cacao), finely chopped
1 teaspoon pure vanilla extract
1 cup chilled heavy cream
Bittersweet chocolate shavings for garnish (optional)
Make crust: Heat oven to 350°F. Combine graham crumbs, sugar, and salt in a medium bowl and stir until mixed. Add butter and stir until crumbs are evenly coated. Press crumbs into the bottom and up the sides of a standard 9-inch pie dish. Bake the crust until lightly browned, about 9 to 10 minutes. Set on cooling rack to cool completely. Once cool, you can even transfer it to the freezer to get it started on the chilling process.
Make pudding filling: Whisk together cornstarch, 1/3 cup sugar, cocoa powder, and salt in a 2-quart heavy saucepan, then gradually whisk in milk. Bring to a boil over medium heat, whisking constantly, then boil, whisking, two minutes (mixture will thicken). Remove from heat and whisk in chocolate and vanilla until smooth.
Pour filling into cooled shell and chill, its surface covered with wax paper (if you want to prevent a skin from forming), until cold, at least two hours.
Just before serving, beat cream with remaining two tablespoons sugar until it just holds soft peaks. Spoon onto pie and garnish with bittersweet chocolate shavings, if you’re feeling fancy.
Grape-Nut and Chocolate Chip Kitchen Sink Oatmeal Cookies slightly adapted from Food52 Baking
Makes 24 to 48 cookies, depending on the size
1 cup unsalted butter
1 cup coconut sugar
1/2 cup packed brown sugar
2 teaspoons vanilla extract
3 cups plus 2 tablespoons rolled oats
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup wheat germ
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 cup raisins
1 cup toasted nuts, preferably pecans or walnuts, chopped
1 cup chocolate chips
1 cup Grape-Nuts cereal
1/2 cup unsweetened shredded dried coconut
Preheat oven to 350F and line two baking sheets with parchment paper.
Using a handheld electric mixer or a stand mixer fitted with the paddle attachment, beat the butter and sugars until very pale and fluffy, about 3 to 5 minutes. Add the eggs and vanilla and mix well. In another bowl, mix together the rolled oats, flours, wheat germ, baking soda, salt, cinnamon, raisins, nuts, chocolate chips, cereal, and coconut. Add this dry mixture to the butter and egg mixture and stir until combined.
For smaller cookies, drop the dough with a tablespoon, allowing 2-inches between each. For larger cookies, use an ice cream scoop or 1/4-cup measure to portion the dough and allow for 3-inches between each one.
Bake for 10 to 15 minutes, depending on the size of the cookies, until firm and golden brown at the edges. Cool on the baking sheet for 5 minutes and then transfer to a wire rack to cool completely. Store in an airtight container for up to 1 week.
Hey there! I’m quickly popping in here to share a super delicious weeknight dinner or make ahead lunch recipe – Singapore Rice Noodles. I made this meal a couple of weeks ago as our packed lunch item for the week. I was feeling so smart and organized until I ended up eating half of the noodles immediately after cooking them and finished the rest off later that day – oh well, back to mid-day salads.
This recipe is extremely adaptable to whatever quick cooking vegetables you have on hand from zucchini to summer squash, asparagus, cauliflower, or bok choy. If you have leftover chicken in the fridge simply shred the meat and replace the cubed tofu. The noodles are good warm or at room temperature.
Singapore Rice Noodles slightly adapted from It’s All Easy
serves 4 to 6
7 ounces thin rice noodles
4 tablespoons peanut oil
2 tablespoons toasted sesame oil
1 medium yellow onion, thinly sliced
½ cup finely chopped broccoli
½ cup chopped green beans (½-inch pieces)
½ cup fresh or frozen peas
7 ounces firm tofu, cut into ½-inch pieces
1 teaspoon madras curry powder, or more to taste
1 large egg
¼ cup tamari
2 scallions, thinly sliced
¼ cup chopped fresh cilantro
Salt, if desired
1. Soak the rice noodles in hot water for 10 minutes or according to the package instructions.
2. Meanwhile, heat a wok or large skillet over medium-high heat and add 1 tablespoon each of the peanut and sesame oils. When the oils are hot but not smoking, add the onion and cook, untouched, for 1 minute to sear. Reduce the heat to medium and sauté, stirring occasionally, for 4 minutes more. Transfer the onion to a bowl.
3. Add the broccoli, green beans, peas, tofu, and another tablespoon of peanut oil to the pan. Sauté over high heat until the veggies are just cooked through and the tofu is beginning to brown (about 2 minutes); transfer the veggies and tofu to the bowl with the onion.
4. Add 1 tablespoon of the peanut oil, the remaining 1 tablespoon of sesame oil, the soaked and drained noodles, curry powder, and 2 tablespoons water to the pan and stir to combine.
5. Make a hole in the middle of the noodles, add the remaining 1 tablespoon peanut oil, and crack in the egg. Stir vigorously with a wooden spoon and let scramble until almost cooked through, then mix in with the noodles.
6. Add the tamari, scallions, and cilantro and stir everything to combine. Taste for seasoning, add salt if necessary, and serve.
Whether you are searching for a way to cook an unusual CSA vegetable, prepare fish for a crowd, or assemble a meal ahead of time, sheet pan dinners are your answer. And once you start crafting your own combinations of protein, vegetable, herbs, and sauce, you will be hooked on this foolproof technique.
Here, I’ll share 12 tips for getting started, some basic time and temperature guidelines to abide by, a few time-saving ideas, and two simple roast chicken sheet pan recipes. (If a roast chicken dinner two-ways isn’t a good place to start, then I don’t know what is.)…click here to read the whole story.
Photos by Elizabeth Cecil.
Click here to read my Back to School With Orchard Fruit (Plum, Peach, and Apple) Sodas on Eat Boutique. Below is a photo gallery of the project shot by the lovely Nyssa Photography.