A Pie Assignment

Last week I asked Mr. N what he wanted for this year’s birthday meal. He thought for a while and wasn’t really coming up with anything. Then he said, “I’d like pie.”

birthday boy

Great! What about for dinner? “Pie.”

little sister

Then he laughed and said, “Pie for dessert and I guess something that goes with that Brazilian cheese bread from the blog.” Okay. Easy enough. I can handle pie. In fact I love making pies. As for dinner, I needed to work around the Pao de Queijo (which incidentally was the recipe where we first came upon our good friend Sally for which we have been grateful ever since). That’s when we came upon Eva’s recipe for Barbeque Sauce and the plan all came together.

new bike

But you remember that old saying…best laid plans. It was one of those weeks. It started last Friday. The kids wrapped up school for the summer. What’s normally a happy celebration for Mr. N and Miss A, was a touch more bittersweet this year. Mr. N wrapped up elementary school, saying goodbye to his familiar classrooms, friends, teachers, hallways and bus friends. He’s now off to Middle School, which also means he and Miss A’s years of schooling together are finished. While the end of each school year is always a mix of happiness and a pinch of sadness for Mike and I, the kids felt it this year too.

schooling sibs

Then we entered the last weekend of Mr. N’s show. Each show of the weekend was sold out. Friends and family, old and new came to cheer him on. But all good things come to an end and so too did his second big show. It’s always hard to say goodbye to people you work closely with (particularly in acting where you really get to know people on an emotional level), but even more so when you’re only 10-going-on-11 and aren’t used to these types of goodbyes. Fortunately we still had the birthday to look forward to and it was only a few days away.

scissortail cast

A few long days away. Mr. N ended his Monday evening on a high. He was congratulated by someone from a local news station who told him, “You can really act. I mean really act. It was amazing.” So, you can imagine his absolute elation. Someone from tv!!! Mike and I too were on a bit of a high – proud of our baby boy, wound up from closing night and also a tad bit relieved that our trice weekly trips into the city were over for just a bit. It was a late night. Mike and I couldn’t sleep, so stayed up far too late watching tv. We finally turned in only to be woken two hours later by the doorbell. last day of school

Now this in and of itself was slightly alarming. Who rings a doorbell at 2:30 in the morning? We both creeped down the stairs and saw people shining flashlights in our door and window. We turned on the lights, hoping that would send them running. No such luck. I now understand the saying, your heart is pounding out of your chest. I thought it was about to bust its way right out of my chest. We heard whispering, and then the door knob jiggling. I ran for the phone, called 911 and breathlessly explained the situation. The calm operator took my name and information. She said to give her a second and to stay on the line. When she came back, she said, “Those are my officers at your door. Your alarm sounded.” What? No it didn’t. We hadn’t even set our alarm that night. How on earth could it have gone off? Besides we would have heard it. So after a few minutes of assuring the 911 operator that we were unarmed, we were told to open our own door. Everything was quickly sorted. Mike headed back to bed and was snoring within minutes. I, on the other hand, was full of adrenaline and not able to sleep a wink. So after 20 minutes on the phone with the alarm company, I headed to bed. I was asleep for maybe another 20 minutes when the alarm went off again. This time audibly. Fortunately (or disturbingly) the kids slept through it. Mike made sure the house was safe and returned to sleep. How does he do that?! I spent the next 45 minutes sorting things out with the alarm company on the phone. Not happy. No sleep for me.

middle schooler

Then I went to work. It was one of those non-stop days. We’re short-staffed and I’m feeling the pinch. Not to mention there were some unnecessary political issues. Just what I needed on no sleep. I finally made it home. Late. Upset. I fired off an email and wound down slightly watching Miss A’s hoola hoop show. She does not like when I’m stressed or upset and always puts on some kind of show to cheer me up. It worked. So we went in the house and began to wind down for the evening. That’s when I noticed Hobbs didn’t come to greet me at the door. Both cats always greet me. Odd. So we started looking. And looking. And looking some more. At this point the kids are panicking. Mr. N is near screaming, Miss A is crying, and I was about to lose it. Mike got the kids outside to look, so I could concentrate inside and listen. Really listen. I thought I had heard him a few times. Hobbs

Now, you might imagine the thoughts running through my head. Especially so soon after we lost our little Charlie last year. What now?! Not on Mr. N’s birthday week! Then he appeared in Miss A’s doorway. I ran to pick him up and instantly knew something was wrong. He was wet. He was breathing with a rasp and his eyes were not right. More than that, he clung to me. Something was wrong, but what?! I grabbed a blanket and my keys, stopped to show Mike and the kids I found him, and I was off to the vet ER.

Hobbs

After several hours at the vet ER, it was determined he’d need to stay overnight in the oxygen bed. They didn’t know what was wrong, but something had happened and he was in severe respiratory distress. He either choked on something, nearly suffocated in something or ate something he wasn’t supposed to. This made total sense. This cat eats everything. Truly. I’ve found him in the bag of spinach trying to sneak away with a leaf. He’s eaten through bags of lentils, powdered sugar and rice when the pantry has been left open. He even makes off with Mr. N’s LEGOs on a regular basis. Not surprising at all, but scary nevertheless. Remember this pic? He’s one that will keep us on our toes.

my tree!

Fortunately, after two nights at the hospital and sleepless nights for me, he returned home. It was great to have him home, but that too presented problems. He wouldn’t eat. He needed rest and our other kitty, Chipper, was not so happy with Hobbs getting so much attention. So it turned into two more nights of sleeplessness as we had Hobbs shuttered in our room so we could keep a close eye. He spent much of the night kissing my face or nibbling at my hands to be cuddled, all the while Chipper was head butting our door to try and get himself in the room (we had to keep him out so we could tell if Hobbs was eating or not). Seriously? They look so innocent don’t they?!

chipper

Well, it was finally Mr. N’s birthday. Hobbs was home and eating again. All was right with the world, which is when I of course woke up sick. It’s no wonder. It was bound to happen. You can only be pulled so far in so many different directions. Probably a sign that I should slow down. But I powered on. We got through Mr. N’s laser tag extravaganza with his friends and were finally ready for the birthday meal. I wasn’t going to let this special dinner go by the wayside. He needed this. That pie was still on his mind. No wonder – a week of goodbyes, I’d need pie too. husking

We stopped at the farmer’s market in the morning and Mr. N decided on a peach, rhubarb and blueberry pie. Done. Mr. N and Miss A spent the day playing while Mike and I organized the house. If you can imagine how cluttered a house can get after weeks of not really being home and everything coming home from school…it’s not pretty. So first floor accomplished. Then we started dinner. The kids husked the corn to go with the slow cooker pulled pork that I knew would pair well with the Pao de Queijo.

pao de queijo

We served our slow cooker pulled pork with a sauce, inspired by Eva, next to the Pao de Queijo, adapted from Sally, corn on the cob and our balsamic fingerlings. We ate our BBQ dinner on China, because, well, why not! It was a celebration after all and after the week we all had, we were ready to celebrate. The kids even busted out their Goose Watch Grape Juice, while Mike and I enjoyed a Lamoreaux Landing Estate Red (a perfect match with the BBQ).

fancy bbq

The true highlight of the meal though – what we all had been waiting for – was dessert. Our pie. While Mr. N may have needed a little pie, it turns out it was just what I needed too. You may remember, I (rather oddly) find therapy in making pie crust. Today’s pie crust was no exception. It was probably the equivalent of a few spa treatments or hours with a psychologist and at least three yoga classes. Whew! Do I feel better!

pie ingredients

We tossed together the peaches (peels on), rhubarb and blueberries and soaked them in sugar, flour and Verjooz.

fruity cobbler

We poured them over the first layer of our pie crust. We opted for the 9-inch by 13-inch pan and made this more like Grandma’s Blackberry Cobbler than a traditional pie. Incidentally, this was the first year, in many years, Mr. N didn’t request the blackberry cobbler for his birthday. I guess he was feeling a little more adventurous this year! Perhaps it’s the 11-year old in him now!

cobbler fixins'

The top layer of crust was laid over the fruit and the cobbler (or pie) was baked in the oven for 60 minutes at 375F.

cobbler

The pie came out of the oven bubbly and golden brown. We could all barely wait to dig in. We again broke out the good dishes and settled in for some serious dessert time. The kids chose to have their cobbler with milk (same way they eat Grandma’s). Mike and I chose without.

peach rhubarb cobbler

Cream or ice cream is probably more common to serve over cobbler and pie, but in my family it’s been tradition to serve it with milk. Everyone eats it with milk. Admittedly I’ve never eaten it that way and never will. I prefer mine straight-up so the sweet and sour can shine. The kids, however, have taken a page from a long line of milk and cobbler eaters. They never eat it plain.

cobbler and milk

One thing we did all agree on – this was a four spoon dessert. All. Around. Four. Spoons. Maybe it’s the sour bite of the rhubarb and Verjooz or the sweet bite of the peaches and blueberries. Then again, maybe it’s just that this is just what the doctor ordered for us all. Whatever the case, this is a bright, happy and filling summer cobbler. Fresh fruit macerated in sugar, served warm with a crispy, shortening crust – delicious!

peach rhubarb blueberry cobbler

And tonight we’ll all tuck in with full bellies. Summer is here with lots of fun in store. Hobbs is rapidly improving, although, still trying to eat everything in sight. Apparently he learned nothing from this ordeal…

no no Hobbs

Our little boy is happy, healthy and now 11 years old. Speaking of health, this cold appears to be the 24-hour variety and I’m on the mend. And barring all emergency room visits and silent alarms, I think I’ll make a point to take this week a little easier. And if things don’t go according to plan, at least I have this left over pie to shovel in my face, I mean eat gingerly and ladylike.

Print this recipe: Summer Cobbler

Truthfully though, tonight we’re sitting around happy and full. While it was a trying week, we’re all here together. Healthy(er) and ready for a fun summer. I think we’re all even ready for the next adventures that are fast approaching. I believe I mentioned a while back that we’d be sharing some news shortly. Well, we’re just about ready now. Stay tuned…Until then, this Summer Cobbler is waiting to be made. Even if you’re not in need of a little therapy-by-food, it’s just darn delicious.

summer cobbler

Proud Mama

As promised, we have finally returned to an international cooking post. Many of you know we first founded this blog as a way to try new foods and “to open our children up to other cultures around the world.” Well, it appears as though our efforts are paying off. A few weeks into the new school year, Miss A came home very excited that they had another new student in their 1st grade class. eggs and butter

Now anytime a new student arrives there is much excitement, but this particular student had a very unique story. He didn’t just relocate from another area school or even another state. He came all the way from another country! Miss A was beside herself with excitement, “He had to move here on a plane! And he came from really, really far away and he doesn’t know English!” creaming butter

Miss A couldn’t remember where he came from, but she had an idea, “Maybe we could make a recipe from where he lives for the blog!” I was thrilled. Not only did we have our next country from which to cook, but we had a personal reason to learn about another country. Then her eyes got big and you could see the little wheels just spinning top speed and she said, “Maybe we could even make something for my whole class!” Genius. creaming butter two

With approval from her teacher we set about to find a recipe that would feed 24 while still leaving a few on-hand for us. The first task was to learn the new student’s home country. Miss A set about her duty and discovered he flew all the way to our little neck of the woods from Yemen. We then did a little research on the country and consulted the globe. Miss A and Mr. N were very impressed to learn that Yemen is more than 7,500 miles from our home. Talk about a major move! stand mixing

Miss A gathered a few facts to share with her class and wrote them in her journal. We then found the website, Queen of Sheba Yemeni Recipes. I emailed the author and she graciously pointed me to a recipe that would be both easy to make and easy to serve individually wrapped – the Yemeni Ka’ak. Ka’ak is an Arabic word for cake and the Yemeni version of ka’ak is like a cross between a biscuit and a cookie. Some versions feature different flours or the addition of dates, but we went for the basic recipe. yeast bread

Ka’ak is leavened by yeast – one of my worst fears, but fortunately Miss A is much more skilled with yeast than I. We opted to make the recipe using the stand mixer, best not to take chances, I figured. It’s a very basic dough recipe. Easy to follow and relatively quick to make. We made two batches to accommodate the quantity we needed for school. ka'ak dough

All four of us spent the afternoon in the kitchen making these, each having our own role to play in the process. It reminded me of another reason we started this blog, to spend time together in the kitchen learning about new foods, and about each other. We haven’t cooked like this in quite a while, so I’m grateful the day shaped up as it did. The kids are growing too fast! shaping ka'ak

As for the recipe, well, the dough didn’t rise like I expected, but it was not dense either. We were also not quite as skilled at shaping the ka’ak as the Queen, but should you want to try, her video tutorial is an excellent resource: https://www.youtube.com/watch?v=rmxNw-WpnfI. Overall, I was pleased with how these baked up. rolling dough

They weren’t as pretty as I’d hoped, but I imagine with a little practice that’s a solvable problem. As for cooking with yeast, well, it seemed to do just fine for us this go-round. I completely credit Miss A of course. While I was nervous about the dough’s lack of rising, the ka’ak fluffed up quite nicely in the baking process and had a light, fluffy texture with fabulous looking crumb.egg wash and seeds

Best of all, the ka’ak tasted wonderful! My research suggested that the ka’ak are served on special occasions or with afternoon tea, so I decided to enjoy mine with a cup of lemon grass green tea. It was a lovely complement to the tea and truly special straight from the oven. The ka’ak are light to eat but very filling, and a combination of subtle sweet and savory flavors. sesame seeds

Mike and the kids loved their ka’ak as well; although they skipped the tea. But, do you know what this means? 4 spoons all around! Success! And with a yeast leavened recipe nonetheless. We haven’t had an all-around winner in a while, so this was quite exciting. No one wanted to stop with just one, but we restrained ourselves and packaged them up for Miss A’s classroom. ka'ak

We wrapped 23 ka’ak for the students and teacher, and we packaged five for Miss A’s new Yemeni friend. She thought we should send one for his whole family. I can’t tell you how proud she made me with her thoughtfulness and generosity. While I hate to see them grow so quickly, I do love to see how they are developing into caring, thoughtful people. Again, it’s that bittersweet feeling that comes with being a parent. Yemeni ka'ak

That evening, we printed off 24 copies of the recipe and attached them to each bag. Miss A loaded them into a bag and got her journal ready for sharing with the class. Had you been in her class that day, she would have told you that Yemen is next to Saudi Arabia and two seas. It has mountains and its flag is red, white and black. It is in the Middle East which is part of Asia. Asia is a continent. She was very proud of all that she learned. Arabic cake

The students weren’t allowed to try the treats until they got home and their parents could make that decision. The next day half the class said they tried them and everyone seemed to like them. At least according to Miss A. As for the new Yemeni student, well, Miss A delivered his with a special note attached (which she did on her own). yemen recipe

“I made ka’ak for you and your family. I am giving these to you since you had to leave your home behind and your friends. It would be scary to do that. We made these since the recipe is from Yemen. From your friend, Miss A.” yeast biscuits

I asked Miss A if her Yemeni friend liked the ka’ak. She said, “He doesn’t talk English yet, but he knew what they were. He didn’t say much, but he smiled the whole time.”

To print the recipe click here: Yemeni Ka’ak

Needless to say, I’m a proud Mama. Believe me, my kids aren’t angels and we have our fair share of emotions and challenges around here (daily when it comes to Miss A’s clothing), but that’s what makes these moments all the more precious. Parenthood is bittersweet. It’s exhausting, it’s challenging, it’s tedious, it’s joyous, it’s amazing and it’s enriching. It makes my heart sing and my heart ache. But I wouldn’t trade a single second of it for anything in the world. And while I expected parenthood, much like this blog, to be about teaching my children, I am continually amazed at how both teach me. afternoon tea

Birthday Baking

Well, I didn’t realize time was going to get away from me quite to this degree! Since we last posted, Mr. N wrapped up a successful run of his play; Mike traveled to and from Poland; school ended; Nana and Papa came for a visit from Florida; the kids’ camps started and Mike and I celebrated 14 years of marriage.

Most importantly though, we had a week-long birthday celebration for Mr. N who is now in the double digits – 10 years old! (We love our birthdays!) Now admittedly I have not been in the kitchen very often through this busy stretch – at least not to cook anything worth mentioning – but a birthday was not about to go by without some homemade baking. So rather than share more highlights from our last European destination, today we’ve actually got food!

Mr. N’s birthday celebration began with a surprise birthday party with the cast of the play and a karaoke night. He was completely surprised and filled with happiness. I even got an unprompted hug and thank you for one of the greatest nights of his life! karaoke night

Next up was his actually birthday. Unfortunately this also coincided with Mike’s trip to Poland, which Mr. N did not let him forget. Admittedly it was a tough week for Mr. N. Nana and Papa returned to Florida, his show ended, daddy was around the world and school let out for the summer. That’s a lot of goodbyes (and some of them rather difficult) for a little guy within a matter of days. So we needed something to bust through the melancholy. butters

I took a few days off of work and we spent Mr. N’s birthday doing exactly what he wanted to do – playing with the neighbors. We also planned a backyard pizza party and birthday celebration for the night complete with all of his neighborhood friends. Now as is customary, Mr. N requested my Grandma’s cobbler for dessert; however, I know that not all kids are crazy about berries, so we saved the cobbler for the next day. Instead we went with our old stand by – Peanut Butter Bars. dry ingredients

We’ve been making the peanut butter bars for about four years now. They have been a hit with kids and grown-ups alike, and best of all they are easy to whip up. I will warn you though, that if you’re not a fan of peanut butter, these are not for you. I should also warn, that if you’re looking for a lower calorie dessert, these are also not for you. peanut butter mixtuer

The recipe is simple – mix together the butter, peanut butter, sugars, eggs and vanilla. Next incorporate the flour, salt and baking powder. Then, of course, there is also the mandatory batter sampling. batter

Now, we’re still not done with peanut butter. An entire package of peanut butter chips is also stirred into the mix. peanut butter chip

Half of the batter is then spread over the bottom of a baking dish. This part is a little tricky. As you begin to spread it doesn’t feel like it’s going to go far enough, but it has every time. peanut butter spread

Next is the kids’ favorite part – the chocolate chips! We’ve used dark chocolate and milk chocolate for this recipe and both have gone over well. For Mr. N’s birthday we used milk chocolate since it is likely to go over better with kids. Now, the original recipe on Hershey’s site uses chocolate syrup. It’s another route to go, and it makes a pretty marbled appearance, but we prefer the chips. chocolate chips

Once the chips are sprinkled over (notice I leave a little row plain for me since I’m an odd non-chocolate eater), the rest of the peanut butter mix is spread over the top. peanut butter baking

The bars bake at 350F for about 35 minutes. We usually under cook ours just a bit so that they are nice and soft and chewy. PB brownies

After the bars cool slightly, they are sliced and ready to serve. While these can be served any time, they are especially delightful straight out of the oven. Or in our case, right after a loud and energetic rendition of “Happy Birthday!” birthday boy

The dessert was a hit with most of the kids. We did have one that didn’t really like peanut butter, but we had some gelato available too (no one goes without dessert here!). The adults, on the other hand, did their fair share of devouring the little bars. peanut butter bars

Most importantly Mr. N was happy. He gave the bars 3-1/2 spoons. They still don’t come close to the cobbler though. He could barely wait to the next day to dig into that beauty. peanut butter chocolate bars

Mike and I both give the peanut butter bars 3 spoons. They are chewy and a definite peanut butter indulgence. I also like that they come together so easily and serve lots. That said, I too would rather have the cobbler. cookie bars

Miss A gives them 5 spoons (because 4 is not enough) and likes to make sure she gets a middle piece (who can blame her – they are the most chewy). chewy bars

Miss A’s favorite part of the night though – helping with clean-up. She ran around collecting crepe paper and became the “crepe paper mummy.” (Notice the cobbler cooling on the stove in the background – rather risky of me to leave that lying about with Mr. N on the prowl!) crepe paper mummy

Print this recipe: Peanut Butter Bars

It was a great party and I have to admit it was rather fun to be back in the kitchen again. Hopefully that will start to happen more often. As for the rest of Mr. N’s birthday week…well, we took a little trip to the country where we enjoyed the cobbler, then we took Grammie and BoomBoom to Mr. N’s favorite Italian restaurant because his birthday is not complete without a piece of Rose’s homemade cheesecake.

It was definitely a fun-filled (and dessert-filled) birthday week. I’d like to say that we’ll post again soon, but we have a few summer trips, another summer birthday and more camps starting up. I do have another recipe already queued up, so hopefully I’ll get that to you sooner rather than later. I think we’re also hoping to cook another dish from Poland and a few more from Spain to test our hand at a few favorites we enjoyed on our trips, but until then, I hope you are all enjoying the summer (or winter) season as much as we are right now! Cheers!

Writer’s Block

Well, when we left for our spring break adventures, I certainly didn’t intend to take such a long hiatus from the blog. Little did I realize how busy we would get upon our return. I’ll be back in a few days to share our adventures, give a few updates and then we’ll launch into some cooking around the world again. For today, however, I figured I would provide a little flashback to our first year of blogging. You see, I was reminded by Charlie Louie at Hotly Spiced that today is ANZAC Day, a day of remembrance for Australian and New Zealand veterans. She shares a fabulous story of her grandfather in WWII, so in honor of him and all veterans, here’s our ANZAC post from three years ago. Cheers!

 

As promised, we have one more delicious recipe from New Zealand. I think that to-date this has been my favorite cooking destination on this adventure and I know that many of these recipes will become part of our regular rotation. Earlier this week, Mr. N and I baked up these little gems – ANZAC Biscuits.

They are a traditional treat from both Australia and New Zealand and were often sent to soldiers in the Great War; thus the name Australian and New Zealand Army Corp or ANZAC biscuits. The traditional recipe is easy to make and the biscuits last for weeks without perishing. Continue reading

A Dessert Worth Sharing

And by sharing, we don’t just mean sharing the recipe here, but actually sharing the dessert with family and friends. It’s far too dangerous to keep too many of these lying about the house! At least it would have been for us. So what is the dessert that earned the coveted 4 spoon vote all around (400 spoons from each of the kids in fact)? It’s the Paczki!
paczki ingredients

A few weeks ago, Miss A announced that she was ready to start cooking around the world again. It had been a while what with the whole Chopped Challenge thing. I asked her if she had a country in mind for our next culinary adventure and she announced it would be Poland. Mike then instantly suggested that we make the Polish dough nuts, paczkis. butter and sugar

The timing worked out perfectly. Paczkis are traditionally eaten in Poland on Fat Thursday (the Thursday before Lent). It was a way for families to use up the lard, sugar and eggs which was forbidden by Catholic fasting during Lent. Here in the states, and especially Chicago, paczki are more commonly eaten on Fat Tuesday (the Tuesday before Lent). In fact, here in the Chicago area, Fat Tuesday is more commonly known as Paczki Day; and wouldn’t you know that’s in two days! creaming butter and sugar

We’ve never once had a paczki. Nor have we ever come close to attempting to make dough nuts – particularly given my history of unsuccessfully working with yeast. So needless to say, I was nervous. proofing yeast

The sous chefs were a big help preparing the dough. Mr. N managed the proofing of the yeast, while Miss A worked on the dough ingredients. It’s a simple combination of butter, sugar, milk, yeast, salt, flour, eggs and a bit of rum. eggs and rum

The dough came together very easily in the stand mixer. It was soft and springy. paczki dough

Most importantly, though, it rose. My dough actually rose! This was the first victory and it made me much more hopeful. first rise

After the first rise, the dough gets punched down and then set aside to rise again. You can guess who was more than willing to punch the dough. punch the dough

After the dough rose yet again (another little victory), we rolled it out to a 1/2-inch thickness. rolling dough

Next we cut the rounds using a 3-inch biscuit cutter.
paczki rounds

Miss A loved smashing the leftover scraps and rolling it out again. I believe we ended up with 27 paczki rounds.
smashing dough

We then set the rounds aside for the final dough rise of about 30 minutes; and guess what? They rose again! paczki dough rounds

Now for the fun part, or as I told Mr. N, “Time to make the dough nuts!” Mike was right, I had wanted to use that line all day! We heated a gallon of oil to 350F. The thermometer is important to maintain the temperature (especially if you’re like me and afraid of heating oil!). thermometer

The paczki rounds are placed top-side down in the hot oil and fried for two to three minutes, or until golden brown. We fried just a few at a time to make flipping easier.
frying dough nuts

Then we flipped them over to fry the other side. So far so good! golden brown paczki

After another minute or so on the remaining side, we carefully removed the paczki and placed them on paper towels to drain. While they drained, Mike filled half the batch with a lemon custard filling by cutting a small hole in the side of the dough nut and squeezing the filling through a ziplock bag. Although we chose a lemon custard filling, paczkis can be made with a variety of jellies, jams and custards. The most traditional of fillings is the plum jam or rose hip jam.filling the dough nuts

Finally we rolled the dough nuts in granulated sugar (both the filled and unfilled paczkis) before serving. sugar dough nuts

The paczkis are best served the day they are made, which definitely was not going to be a problem for us. Paczki Day

We stood in amazement looking at the paczkis. They actually turned out exactly as planned! Not only did they look great, they tasted just like a dough nut! We decided that these little Polish dough nuts now hold a special place in our recipe hall of fame (reserved for seemingly hard recipes that not only turn out well, but are enjoyed all around). We currently have two such dishes in this esteemed category – the paczkis and our baklawa. Both are sure to be made again and again. paczkis

Needless to say, the paczki were a hit. We each had to sample both a lemon custard filled paczki and a plain paczki. They were equally delicious – light and airy on the inside and deliciously sugary on the outside. As we were licking our fingers we decided we had to share the rest of the dough nuts or we would find ourselves in some deep trouble. So we set a few aside for the next morning and packaged the rest up for the kids to deliver to the neighbors. fat tuesday paczkis

The best compliment and testament to our adventure came from one of our neighbors. As he and Mike were outside shoveling today, he told Mike, “Hey, those weren’t dough nuts you brought over. Those were paczkis!” fat thursday paczkis

All the neighbors greatly enjoyed the paczki, as did we again this morning. I’m very thankful they are all gone now though. These little devils would seriously derail our healthy eating.

Print this recipe: Polish Paczki
Polish Paczkis

Now that we’ve had our very first paczki, we highly suggest enjoying one this Tuesday. Many bakeries and churches in our area will be selling them this week, but you can make them at home too! Have a great Fat Tuesday everyone. We’ll be back next week with another Polish recipe selected by Miss A. Mardi Gras-Paczki

Mr. N in the Driver’s Seat

This is the last installment for Chopped Challenge 2014. I wish our dessert round was more inspired this year, after all Charles gave us a great basket to work with! Dessert Basket 2014

Sadly, however, after a long nine hours of cooking our creativity (and quite frankly motivation) was lacking. Don’t worry Charles, we’ve decided next year’s Chopped Challenge twist will be that the dessert round goes first. I know the kids won’t complain! So what to do with quinoa, chocolate, mango and Grand Marnier? Well, Mr. N suggested no bake cookies – they are easy, they are good and it should work. He also knows it’s the only way his mom will eat chocolate and figured it was a sure-fire way to win. conspiracy

So that’s what team Cleavers opted to do. We subbed the quinoa for oatmeal, the vanilla for Grand Marnier and added bits of dried, chopped mango in our regular recipe. The result was interesting. It certainly had the flavor of no bake cookies, but not quite the texture. Mr. N and Miss A both loved them and gave them a 4 spoon rating – the same as the regular recipe. Mike and I gave them 3 spoons each; although in retrospect they were more like 2 spoons. I didn’t eat them again. no bake cookies

I really didn’t even think it necessary to share the recipe, but the kids were insistent. They loved the quinoa cookies. They save well in the freezer and I saw Miss A sneak one out just yesterday. I guess this is one way to get her to eat some quinoa! Team Number Won was actually going to make no bake cookies too (a first in the Chopped competition to have both teams thinking along the same lines), but ultimately they opted for a no bake-inspired granola bar. The result didn’t quite go over as well, only garnering 2 spoons from all but Mike.

Long story short, stick with the regular recipe (unless you’re trying to get your kids to eat quinoa). The recipe provided here is our regular recipe passed down for several generations on my dad’s side of the family. It’s been a favorite for years and soothed many a broken hearts during the high school/teenage years. At the kids request we did include the quinoa option in the recipe for anyone interested.

Print this recipe: No Bake Cookies

Before we sign off for the week, I figured we’d share a few pics from President’s Day this week. Unfortunately Mike had to work, but the kids and I had a fabulous day at the Arboretum. Since it had warmed up into the 20’s (F), we thought we should try to take advantage of some of the snow and try our hand at cross-country skiing. The kids did great for their first time. skiing

We were out for an hour and half (although we only got about 1/4 mile). Mr. N had a rough start, but quickly got the hang of it and had a lot of fun. Miss A had a difficult time staying upright. She remained determined and optimistic for a good while, but then collapsed in a heap flailing her skiis about, becoming quite contorted yelling, “I’m useless! I’m just useless! Don’t talk to me!” It was quite the dramatic scene. cross country ski

That was the end of our skiing adventure. Fortunately she calmed down after we warmed up and ate some lunch. We then decided to take a drive through the park and photo the snowy scene. We were in the midst of a solid blizzard. snowstorm

Each of the kids had a camera as we drove around. We’d occasionally stop the car and hop out for photos. snowy day

The kids were all giggles and we were having a lovely time. We found this particularly pretty spot and paused to play in the snow a bit (the park was virtually empty but for us). snowy forest

The kids had fun rolling around and catching snowflakes on their tongues. happy day

Then it was time to get moving – only we couldn’t move. I should have known this would happen. My car (which I loathe beyond words) is not the best in snowy, icy or wet weather. I shifted forward, shifted backward, but we were not moving. Not one bit. I tried again – nothing. I was beginning to think we might have to call the visitor’s center and request assistance, but I wasn’t quite ready to do that yet. I sat for a moment to think. We didn’t have any kitty litter in the trunk, there were no other cars/people in the vicinity…Then I hopped out of the car, opened the backseat and told Mr. N to hop in the driver’s seat. His eyes widened and he looked at me like I was crazy (and perhaps I was). He was a bit hesitant, but I explained he just needed to sit there, push the pedal with his foot and hold the wheel straight while I pushed the car. This he found quite amusing. snow play

So with Mr. N at the wheel, I stood with the driver’s door open for leverage and pushed with all my might. I rocked the car back and forth, back and forth. Miss A in the meanwhile was squealing with delight. “Wheee! This is like a ride!”

Mr. N was trying to play it cool and be all serious, but you could see the devious little twinkle in his eye. He was relishing this moment. After about five minutes of rocking, pushing, pausing, pushing we started to move. I quickly popped Mr. N to the passenger seat and took control. At first we were going back and forth sideways (maybe six inches either way). I didn’t even realize it was possible for the car to move this way. Then finally we began to slowly roll forward. Success!

We decided it was probably time to go home, and so ended our snow day adventure. It’s one we won’t forget anytime soon. We all had a lot of fun and Mr. N was quite proud to have saved the day – modest too. “Thank you Mr. N! Without you, we still would have been stuck and had to call for help. I couldn’t have done that without you.”

“I didn’t do anything. I just sat there and pushed a pedal,” he said. But you could see the gleam in his eye and the slight uptick in the corner of his lips.

What a winter! At least we have some fun stories to share now. And even though we’re facing another week of temps below zero and in the teens, we’re getting closer to spring. We did have one day this week where we hit 45F, some snow melted and I got out for a run. Spring is on the way. I know it!long shadows

Our shadows are getting longer!!! So while we continue to wait out spring, we’re going to get back in the kitchen and start cooking recipes from around the world again. First up are Miss A’s picks for a few dishes from Poland. See you next week!