Chocolate. Need I Say More


One of my favorite things to make (okay, and eat) are chocolate bouchons.  I use the recipe from the Thomas Keller Bouchon Bakery.  They are easy and delicious.  You must however, use good ingredients!  Bouchon is a french word that means,  a stopper or cork at the mouth of a bottle.  They are best seimg_0778rved warm.  It’s a little bit of heaven.  The bouchon or timbale silicone molds can be purchased at Williams and Sonoma for $29.95 or at for $20.00.

I make these a lot because they are delicious, chocolate, easy and very elegant looking.  There are no words for their deliciousness except, eat up!




Recipe courtesy of Bouchon Bakery




Butter and flour for the timbale molds

3/4 cup all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon kosher salt

3 large eggs

1 1/2 cups plus 3 tablespoons granulated sugar

1/2 teaspoon pure vanilla extract

24 tablespoons (3 sticks) unsalted butter, melted and slightly warm

6 ounces semisweet chocolate, such as Valrhona Equatoriale (55%), chopped into pieces the size of chocolate chips
Confectioners’ sugar


1. Preheat the oven to 350 degrees F.

2. Butter and flour 12 timbale molds (Bouchon Bakery uses 2-ounce Fleximolds and serves smaller bouchons. You can also use 3-ounce [2- to 2 1/2-inch diameter] timbale molds for larger cakes.) Set aside.

3. Sift the flour, cocoa powder, and salt into a bowl; set aside. In a large bowl, mix together the eggs and sugar on medium speed for about 3 minutes, or until very pale in color. Mix in the vanilla. On low speed, add about one-third of the dry ingredients, then one-third of the butter, and continue alternating with the remaining flour and butter. Add the chocolate and mix to combine. (The batter can be refrigerated for up to a day.)

4. Put the timbale molds on a baking sheet. Place the batter in a pastry bag without a tip, and fill each mold about two-thirds full. Place in the oven and bake for 20 to 25 minutes. When the tops look shiny and set (like a brownie), test one cake with a toothpick: It should come out clean but not dry (there may be some melted chocolate from the chopped chocolate). Transfer the bouchons to a cooling rack. After a couple of minutes, invert the timbale molds and let the bouchons cool upside down in the molds; then lift off the molds.

5. To serve, invert the bouchons and dust them with confectioners’ sugar. Serve with ice cream if desired. (The bouchons are best eaten the day they are baked.)

Potato Soup – In the crockpot


img_0613You always hear that you shouldn’t grocery shop when you are hungry.  You also may want to make this recipe on a day when you aren’t home–you may need to rehydrate if you don’t from all the salivating that will take place.  My house smells so good right now I can’t stand it!

For us it’s a good Sunday or Monday soup.  My husband cooks bacon on Saturday mornings out on the grill.  Why?  I do love bacon but I don’t like my house smelling like bacon all weekend.  So he cooks it on Saturdays and we refrigerate for use during the week.  This recipe is garnished with bacon so I’m sure to have cooked bacon on hand.

This recipe is simple, you will have all of the ingredients on hand, your house will smell great and it is DELICIOUS!

CROCK POT POTATO SOUP – Loaded Potato Style!

img_06116 – large or 8 medium white potatoes cubed about 1/2 inch or sliced, your choice

1 large onion (white/yellow — it doesn’t matter)

1 box chicken brother (I also have used 2 chicken boullion cubes and five cups of water

2 garlice cloves minced or pressed

1/2 stick of butter

1 teaspoon salt (less if you use boullion cubes)

1 teaspoon black or white pepper (I love white!)

1 – 1 1/2 cup half and half (depending how soupy you want it)

1 cup sour cream

1 cup shredded sharp cheddar cheese

Garnish – (or you can just dump it in!)

cooked crumbled bacon

chives or green onions

cheese for on top



  1. Throw all 7 first ingredients into the crockpot.  Cover and cook on high for 3-4 hours or low for 7-8 hours.  Make sure potatoes are done!
  2. Mash mixture with a potato masher until soup thickens but potatoes are still a little chunky.
  3. Stir in half and half and cheese.  You can also throw in the garnish or parts of the garnish if you would like at this point.
  4. Top with remaining garnish.

It serves 6 – 8 people.

Serve with a fresh salad and dinner is done.  Boom!

Just a little extra tip:  If I don’t happen to have already cooked bacon and I have to cook it I do it in the oven.  I cover a 9 x 13 pan with foil, extending up the sides a couple of inches higher than the pan — it helps keep my oven cleaner.  I bake at 400 degrees until it’s done.


Fresh Pickles


Wait.  Isn’t that an oxymoron?  I mean, don’t pickles have to sit and pickle?  Not these delicious morsels of summer.  I love pickles and these are one of my favorites.  No canning and best of all very little waiting.

One year I had a plethera of pickling cucumbers left and no energy to do anything with them.  (Yeah, that was when I had to get ready for a new school year.) I decided to make some quick pickles for dinner.  (See, I told you that you would not have to wait long.)  I remembered having them at one of my childhood friend’s house growing up.


I don’t know what they called them but I remember the crisp, sharp taste!  Here’s the recipe:



2 quarts, unpeeled diagonally sliced pickling cucumbers. (You can use regular pickles too, slice diagonal but don’t peel!)

1 – 2 large white onions, sliced IMG_0564

2 bay leaves

4 tsp. dried dill or 3 Tablespoons fresh

4 tsp. mustard seed

1 cup vinegar

2 crushed garlic cloves

2 tsp. kosher salt

3 tsp. sugar

In a non-reactive bowl, place the cukes, dill, bay leaves anIMG_0617d toss.

In a heavy saucepan heat vinegar, sugar, salt, mustard seed and
garlic cloves.  Bring to a boil–making sure the salt and sugar dissolve.

Pour hot mixture over the cucumber mix –toss.  Leave at room temperature  or refrigerate.  What ever you prefer.  I like minechilled. Eat.  They could last 3-4 days in the refrigerator . . . but they won’t.




Breakfast Deviled Eggs


I’m planning a brunch.  I want something unique.  I love breakIMG_0504fast casseroles but I want some thing different.  Hmmmm . . . and Breakfast Deviled Eggs were born.  I started making these for my guests at the cottage this summer and they have been a hit.  Why not deviled eggs for breakfast?  Eggs are traditional breakfast fare.  This one time, I had leftovers (just once) and I stored the eggs in a washed empty egg carton, covered the eggs with plastic wrap, and closed the lid.  No squish, no mess — it worked great!

So the recipe


1 dozen eggs (big family) boiled split and yolks seperated

1/4 – 1/2 cup mayo

2 slices of cooked thick bacon chopped into small pieces

2 Tablespoons minced pickle – I used dill

1-2 Tablespoons prepared mustard – to your taste

kosher salt, fresh ground pepper to taste


In a medium bowl, mash egg yolks until they are free of lumps.  I use a fork.  Add mayo and mustard.  Start with 1/4 cup of mayo and add more if it is too dry.  Add bacon and finely minced pickle.  I’m guessing that sausage would be good too.  Salt and pepper and I added a little (very little – like a dash) of cayenne pepper.  My family likes a little heat.

Arrange the empty egg halves on a platter.  Scoop with a small teaspoon the filling into the egg whites.  Some people pipe them in but I like a more casual look and then I can lick the bowl rather than pipe leftovers into my mouth.  (just kidding, well kinda).

Sprinkle with paprika and refrigerate.  Nothing worse than warm deviled eggs.  Enjoy!

Oh the brunch menu — Breakfast deviled eggs, Bagel bar (which includes warmed bagels split and lots of delicious toppings such as butter, cream cheese, lox, red onion, tomatoes and of course capers), scones, sweet breads (banana, pumpkin, my new chocolate chip bread) and fruit salad.


Girdled Scones with Currants


griddled sconesNo, not a typo.  These are actually called girdled scones.  Why?  Because apparently the Scots call it a girdle  and not a griddle.  Girdle, griddle what ever you want to call it they are delicious, simple to make and they bring back so many memories of my childhood.

We grew up in Michigan.  My relatives all lived in North Dakota and Minnesota.  We weren’t able to grow up with grandparents a hop, skip and a jump away.  So often times other people “adopted” us into their folds.  Grandma Nagle was one of those people.  She was the mother of one of our neighbors–a dear, dear friend to our family, Rachel Beall.  When grandma Nagle came to visit from Massachusetts she always included us in her shenanigans–and she always made up scones.  Delicious, light, creamy slightly sweet scones.  Warm, topped with butter, it was a bit of heaven.

I had thought about these scones for many years and a couple of years ago I decided to try to find or develop a recipe.  They can be grilled on a griddle or in a skillet on the stove.  Grandma Nagle had a girdle that she would bring with her.  I use a griddle when I make them.

Grandma Nagle Girdle Scones with Currants

1 stick of butter

1/2 cup of sugar

2 eggs

1 cup of liquid (milk, buttermilk, yogurt, half ‘n half, cream)(I use cream)

pinch of salt

3  cups of flour mixed with 4 tsp.  baking powder

1/2 cup currants (you can leave these out, but, why?)


Cream butter until it is pale yellow.  Add sugar and continue to cream until the mixture is smooth.  Add eggs one at a time mixing until each one of well incorporated.  Add cream and continue to mix at a lower speed.  You may have to scrape the sides along the way, depending on your mixer–just make sure everything is well incorporated.

Next add your salt, flour and baking powder and at a low speed mix until just incorporated.

Add currants (You can use raisins but currants are so right for this recipe).

Your dough should be slightly sticking.  If not, add a little more liquid.  It it seems too liquidy to handle, add more flour.

Heat your griddle to about 350 degrees.  If it is a no stick it will not require any additional oil on the griddle.  If it is not a non-stick you may want to give it a quick spray with a cooking spray.

Dump onto a floured surface and knead for just a minute.  Brush a bit of flour onto your hands and work your magic. Divide the dough into 4 equal balls.  Roll out each ball, making sure both sides of the disk have plenty of flour on them.  I actually just use my hands to flatten it out and shape an approximate 8 inch circle.  Cut the disk into 4 triangles and place on griddle.  Do the same for the other 3 disks.

Grill for about 5-7 minutes on each side.  Keep an eye on them because I find griddles are somewhat inconsistent.  When you flip them they should be golden brown on the bottom and have puffed up.  Continue cooking on the other side.

When done, remove from grill and let cool slightly on a wire rack.  Make your pot of tea, pour yourself a cup.  Split open a scone and slather it with butter (okay you don’t have to slather).  Take a bite.  Truly heavenly.

Grandma Gudrun Lovas’s “White Cookies”


0Q1qz4d4bo1_500_zpsb68a339fBusy with my Christmas baking I had a flashback.  My Norwegian grandma Gudrun Lovas’ sugar cookies.  My cousin Nancy says she called them White Cookies.  They were legend.  Long after she left us there was talk of these marvelous cookies–memories.

I sent a message to my cousin Nancy asking if she had the recipe.  She quickly replied and I giggled as I read her comments:

“I found it! This is exactly how she wrote it: 1 cup butter 1/2 cup lard 2 cups sugar 2 eggs 1/2 cup sour cream 1 teaspoon soda 1 teaspoon vanilla There is no mention of flour or baking temperature. I’m sure she just added flour until it felt right for rolling out. Gudrun called them “white cookies”.”

I’m guessing 2-3 cups of flour.  Start with 2 and add until, you know, it feels right!

I’m going to try this recipe.  I’m sure the delicious memories will remind me of the gentle hugs from Grandma.

May your Christmas be filled with all kinds of hugs and warm sweet memories.  May you remember the old ones and create new ones.  Enjoy your loved ones.  Merry Christmas.  G


My “Peachy” Neighbor Just Brought Me Pears! Let’s Make Pie


I was so touched when I answered the door last Monday and one of my neighbors, w2015-10-25 10.47.13-2ho I have never even met, brought me a huge bag of pears.  He said they were from the tree in his back yard and he had so many.

I haven’t cooked much with pears, but I like them.  I am a prolific pie maker and although I never have had a pear pie, I thought it would be interesting to try.

My friend Debbie had just given me some apples from her yard on Monday, hmmm, pears and apples that would be good.  Hey, I got a bag of cranberries in the fridge that would brighten up the pie both visually and taste.So it began . . . and the Apple, Pear, Cranberry Crunch Pie was born.  Where does the crunch pie come in?  I’ll get to that.

Apple, Pear, Cranberry Crunch Pie

Pie crust for a single pie

3 pears

3 apples

1 1/4 cups of roughly chopped cranberries

zest of 1 orange

2/3 cup white or brown sugar (firmly packed)

1/4 tsp. nutmeg

2 T flour

1 T corn starch

Crunchy Crumb Topping

1/2 cup rolled oats

1/3 cup flour

1/3 cup brown sugar

1/4 tsp. kosher salt

1/2 cup chopped walnuts, pecans or hazelnuts (this is where the crunchy comes in)

1/2 tsp. ginger

1/4 tsp. nutmeg

4 T. soft butter (preferably unsalted)


Preheat oven to 375 degrees/

Prepare a single crust.  Whatever recipe I use, I always add a Tablespoon or more of powdered buttermilk.  It is such a great tangy addition, especially in any pie with apple in it.  Put the pie2015-10-24 17.13.40 crust shell into the freezer for about 15 minutes.

2015-10-24 17.13.06Peel, core and slice pears and apples.  Cut into slices (I liked 1/4″).  Roughly chop the cranberries.  Combine pears, apples, cranberries and orange zest in a bowl.

Mix together in another bowl, flour, corn starch sugar(s) and nutmeg.  Use a whisk to ensure the spices and starches are well combined.  Sprinkle over fruit and toss and turn with your hands until it is well coated.2015-10-24 17.22.21In the same bowl you mixed the flours, etc., combine rest of the ingredients for the topping.  Using your hands (I’m an earthy cook) blend all the ingredients together until the butter is evenly distributed.

Remove pie crust from freezer and pour the fruit evenly into the pie shell.  Top with the crumb topping and bake for 60 – 65 minutes on a oven rack placed in the bottom third of the oven.  The fruit pie will be bubbly and beautifully browned when done.2015-10-24 17.22.27

Cool pie for at least 30 minutes – preferably longer.  Enjoy with a scoop of your favorite vanilla ice cream.

I knew it was good when the first two people tasted it and the first words out of their mouths were “OMG!” 2015-10-25 11.52.01

Hey, wouldn’t a handful of currants be good in this too?