INDULGEMAGAZINE.COM • SUMMER 2012
GET YOUR KITCHEN ORGANIZED cut the clutter shelf solutions do-it-yourself LAVENDAR LIMONCELLO SUGAR COOKIES PG 16
*TIP NO.1 DIP THE BLADES OF SHEARS IN HOT WATER BEFORE CUTTING MARSHMALLOWS P.20
Isn't it time you told your guilty conscience to go hassle somebody else? Try some honest sweetness instead. TruvĂa natural sweetener is born from the stevia leaf with great taste, zero calories and no guilt. Every sprinkle tastes like you just did the right thing. Find more out at truvia.com
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contents INDULGEMAGAZINE • VOLUME 24 NUMBER 6 • THE SUMMER ISSUE / 2012
LIFESTYLE Cut the Clutter
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The kitchen may very well be the most popular room in your home, and with good reason. We share some of our best kept secrets of kitchen organization.
Shelf Solutions
8
15
Hidden Agenda
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12
Thinking about opening your own business? Take our personality test and see if you make the cut.
Sweet Success
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22
Techniques, tips, tricks, and more from the Indulge Test Kitchen: Pastry Bag 101, Ace the Cakes, Master the Lattice Crust, and Stoneless Bread Baking.
OSCAR WORTHY PARTY MENUS
THESE AREN'T YOUR MAMA'S RECIPE
YOUR GOODIES GET A MAKEOVER
Bring glitz to your next party with our chic cocktails, one-bite desserts, and Hollywood inspired design everyone loves.
We challenged ten chefs to re-imagine the tradtional apple pie. See what they came up with, and get all the recipes.
This month we are featuring 80 free customizable templates to make your goods look as scrumptious as they taste.
indulgemagazine .com/go/party
indulgemagazine .com/go/applepie
indulgemagazine .com/go/freebies
These cookies are delightfully light, subtly sweet, floral, and addictive enough that you just may want to keep the cookie jar on a high shelf. Very high.
lavendar grown in your garden
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Sweet and simple mini desserts perfect for your next bake sale.
PREP SCHOOL
Lavendar Limoncello Sugar Cookies (for recipe see page 16)
We're sick of "low this" and "no that." We'd rather talk about the delicious stuff we should be eating. It's a our philosophy behind these double duty desserts, we call it nutrition addition. You'll call it yum!
Cut down on your kitchen clutter with these seven easy do-it-yourself projects. Get organized for less.
Cake Business
Sweet Sweet Summer We packed our recipe list with luscious desserts perfect for your summer gatherings. Get the most out of this season's bounty, and your garden too!
Whatever your kitchen type, open and expansive or cozy and cabineted, there are all kind of ways to maximize storage and create a beautiful, functional, suit-your-needs space.
Do-it-Yourself
ON THE COVER
THE KITCHEN
LETTER FROM THE EDITOR
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Start the fire, turn on the movie, and snuggle up on the couch, it’s time for breakfast.
your cupcakes will thank you!
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editor's letter I admit it: on a cold and rainy weekend I turn into a bit of a slug. I stay in bed as long as possible, I find movies that I simply must watch, and I crave my favorite bakery foods, warm and fresh. Years of pulling hot, yeasted breakfast breads from the oven in the light of dawn have made me crave them in the moody darkness of rainy days. Nowadays, I’m much more likely to be padding around in warm slippers and comfy clothes than manning the bakery ovens, but that doesn’t mean I can’t make some of those wonderful breakfast breads. The hardest part is deciding which one to make - sticky buns, cinnamon rolls, danish, almond croissants, cinnamon swirl bread - if it’s warm, slightly sticky, and made for the breakfast table, it is going to be on my list of possibilities. Fresh homemade danish make me weak in the knees, but it’s not the project for a slug. I save danish for a weekend that has plenty of invigorating sunshine. I need to be fully awake to fold and layer the dough precisely, and form the lovely shapes– a process that, while entirely manageable on a weekend, is not something I can undertake on a rainy one. Ditto with croissants. And while cinnamon rolls are always welcome, sunny days have me hankering for maple syrup, which means it’s time for the gentle sweetness of maple pecan sticky buns. Too much topping makes sticky buns soggy and doughy. And let’s face it, they are often a mountain of sugar masquerading as morning food. But with all the ingredients in balance, I find them irresistible. And while it’s true they aren’t exactly health food, they are so completely satisfying that an occasional indulgence is an absolute necessity in my life. 4
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Luckily, my favorite sticky bun recipe isn’t very timeconsuming, and delivers deep satisfaction for the time invested. I make the rich breakfast dough the night before while I’m cooking dinner (I mean, I’m in the kitchen anyway, right?). I let it rise during dinner, then shape the maple pecan sticky buns just before I do the dishes, so I can clean everything at once. I cover them with plastic and let them rise slowly overnight in the refrigerator. The next morning, I set them on the counter to continue rising at room temperature for an hour or so while I cook the bacon, make the coffee, and decide on a movie. The buns go straight into the hot oven and are ready in less than 30 minutes. Start the fire, turn on the movie, and snuggle up on the couch – it’s time for breakfast.
Adam Rapoport EDITOR & CHIEF
What we have planned for this summer's adventures FOUNDER AND EDITORIAL DIRECTOR Pamela Mann EDITOR - IN - CHIEF Adam Rapoport CREATIVE DIRECTOR Jill Armus
editorial
EDITORIAL EDITOR Christine Collyer EXECUTIVE FOOD EDITOR Jennifer McCormick EXECUTIVE LIFESTYLE EDITOR Morgan Morillo MANAGING EDITOR Connie Livsey
May 29: I conveniently rented a beach house for the week I'll be in Charleston for the Food and Wine Festival. Sand, sun and Southern hospitality! - KELLEY COX
FOOD
LIFESTYLE
SENIOR FOOD EDITOR Casey Arriaga FOOD EDITOR Mary Nolan ASSOCIATE FOOD EDITOR Charlie George TEST KITCHEN DIRECTORS
ASSOCIATE EDITOR
Kelley Cox EDITORIAL ASSISTANT
Faye Collyer
Jennifer Bradham, Lewis Sanders SENIOR TEST KITCHEN ASSOCIATE Katie Barrera KITCHEN INTERNS
Claire Langdon, Jordan Raymond EDITORIAL INTERN Brantley Lewis June 1: Packing up and heading to Georgia to start a four week adventure on the Appalachian Trail. - JENNIFER BRADHAM
DIRECTOR OF COMMUNICATIONS, INDULGE MAGAZINE Michelle Boxer EXECUTIVE ASSISTANT TO THE EDITOR - IN - CHIEF Adrienne Moorefield CONTRIBUTING EDITORS Courtney Balestier, Phil Lampert
DESIGN
PHOTOGRAPHY
ART DIRECTOR Katie Swanson DESIGNER Peggy Olsen JUNIOR DESIGNER Casey Cooper
PHOTO DIRECTOR Jana Hollingshen PHOTO RESEARCHER Gregory Malloy ASSOCIATE PHOTO EDITOR Alex Pollack
May 12: Road Trip! Heading West and hoping to stop at every single diner, and tourist trap Route 66 has to offer - AMY WYLAND
PRODUCTION
COPY
RESEARCH
PRODUCTION DIRECTOR
COPYCHIEF
RESEARCH CHIEF
Wayne Robert
Kerrie Smith
Amy Wyland
PRODUCTION ASSOCIATE
SENIOR COPY EDITOR
RESEARCH EDITOR
Stephanie Thompson
Donald Drapper
Adam Tyler
No child should grow up hungry in America, but one in five children struggles with hunger. No Kid Hungry campaign is ending childhood hunger in America by ensuring all children get the healthy food they need, every day.
HELP END CHILDHOOD HUNGER BY JOINING TEAM NO KID HUNGRY
PUBLISHED BY CONDÉ NAST CHAIRMAN
S.I. Newhouse, Jr. CHEIF EXECUTIVE OFFICER
Charles H. Townsend PRESIDENT
Robert A. Sauerberg PUBLISHING DIRECTOR
INDULGEMAGAZINE.COM
EXECUTIVE ONLINE EDITOR Jody Hopper EDITORIAL ASSISTANT Ryan Manseau WEB MASTER Christopher Miller WEBSITE DESIGNERS
Amanda Kaplan, Luke Lorenzetti DIGITAL MEDIA INTERNS
Take the pledge and join the national movement of people committed to ending childhood hunger in America. www.nokidhungry.org
Daniel Stewart, Johnson Mason
William J. Wackermann PUBLISHED AT 4 TIMES SQUARE NEW YORK, NY 10036
June 21: Heading to Italy! Spending the first two weeks in the Chianti region, then doing a tour of Tuscany - AMANDA KAPLAN INDULGEM AGA ZI N E .CO M
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The kitchen may very well be the most popular room in your home, and with good reason. It's a hub of activity, and more often than not, it's where everyone chooses to hang out. All that hustle and bustle (and all those people) means the room has to work hard.
AN ENLIGHTENED SPACE In photographer Victoria Pearson's California Kitchen, warmth and comfort coexist with clever storage solutions. A great combination of open shelving and closed cabinets provides a place for everything — even the things she doesn't want on display. Baskets tucked into open cubbies keep onions, potatoes, and other hardy staples. The matching white mixing bowls allows for pops of color (here, it holds fresh veggies) in the neutral surroundings.
Over the years (and through many renovations), Indulge has fine-tuned the art of kitchen organization. As a result, our spaces are at once highly efficient and warmly inviting - never chaotic, never cluttered. Our golden rules? Make the most of every inch, don't try to hide everything, and design a space that works for you, since you'll no doubt be spending a lot of time there.
GET THE LOOK
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Sedona large tote $40, Crate & Barrel, crateandbarrel.com
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shelf solutions Whatever your kitchen type, open and expansive or cozy and cabineted, there are all kind of ways to maximize storage and create a beautiful, functional, suit-your-needs space.
high rise
Vertical space is abundant in this trendy urban, loft-style apartment. If you have similarly high ceilings, consider shelving that goes all the way up, where you can display collectives as well as serving pieces. Here, over-the-door space becomes a handy home for books. Complement such an arrangement with a wall-mounted rod and a rolling library-style ladder.
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urban upgrade When square footage is extremely limited try this simple trick: take the doors off the upper cabinets and paint the inside to match the walls. The room instantly feels bigger and more open. Displaying dishes also proves an incentive to pare down your collections (and keep them that way). Hide everything else in labeled, color coordinated boxes atop the cabinets.
GET THE LOOK
Wesco multi-sized canisters $100, Williams-Sonoma, williams-sonoma.com
Kassett medium box with lid $6 for 2, Ikea, ikea.com
York Expandable Shelf $20, Container Store, containstore.com
ready, set (the table), go Do you have collections order in of dishes that you absolutely love? Put them to use like the owners of this artfully rustic kitchen did. Assorted vintage potter - including a Frankoma tea service - sits on open steel shelves, where it can be grabbed, used, washed, and re-stocked on a regular basis. A pie-cooling rack shows off complementary sets of tableware.
When a kitchen is as compact (and spare design) as this one, you have to stretch every inch, especially those behind closed doors. Instead of wasting cabinet space on a single layer of teacups or juice glasses, try adding expandable - and inexpensive - wire risers. Slide one onto a cabinet shelf and you've instantly doubled the storage capabilities.
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do-it-yourself We all agree that a well organized kitchen is a must, and it makes spending time there much more pleasurable. Try storing similar items together using containers and dividers to customize cabinetry and pantries. Be sure to give the entire space a thorough clean-out once a year. Here's a collection of some valuable DIY projects that will whip your kitchen into shape.
spill catcher Here's a neat tip: gather honey, vinegar, and other pantry jars and bottles into a spare baking pan, and store on a shelf. The pan will catch the drips and speed cleanup, and will also make it easy to access all the items at once. Slide the pan in and out like a drawer.
shelf divider The best way to store serving trays, platters, and cutting boards is on their sides. Use tension curtain rods to keep them separated by type. Measure the verticle distance between two cupboard shelves; position appropriatesize rods between them.
slip-proof towels Hanging a dish towel from an oven door makes perfect sense — the heat will dry it quickly. To keep a dish towel from slipping off an oven door handle, make it a loop by attaching Velcro strips to two ends, one on the front and one on the back (left). Stitch into place, or use iron on Velcro strips.
quick cook's references. These handy magnetized charts have the answers to some of the most common kitchen questions. We designed three: baking-pan substitutions, measuring equivalents, and candy-making temperatures. Download the charts from indulgemagazine.com/ go/freebies, print them onto magnetic sheets, and cut out to keep the information at your fingertips. 10
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towel savers Most dish towels come without a way to hang them. Here's a quick remedy: Install a row of cup hooks along the edge of your countertop, and sew a short length of twill tape - 2 to 3 inches long - across the corner of each towel.
roll-and-ruler memo board A message board is invaluable in the kitchen. This DIY version is fitted with a paper roll for lists and reminders; a metal ruler keeps the paper edge in place and serves as a paper cutter so you can tear off the sheet. Start by painting a large wooden picture frame (without the glass). Have galvanized steel (this will allow you to use magnets) and 3-inch-thick plywood cut to fit inside back of frame. Lay out linen or other fabric (enough to cover the board) on a flat surface; stack metal, then plywood on top. Wrap fabric around to back, pulling it smooth, and staple it to wooden backing. Screw curtainrod hardware to front of board, making sure rod stands out enough from the surface to accommodate roll of paper. You will need a metal ruler with a hole in one end; drill a hole in the other end. Attach ruler to board with screws. Secure board into picture frame with metal clips. Attach to wall using two triangle hangers. Thread roll of paper onto rod; pull down paper and slip the end behind the ruler. For a pencil holder, screw a metal drawer pull into the front of the frame, centered at the bottom.
spillproof liner To keep a cleaning-supply basket spotless, cut a liner from oilcloth, a durable and moisture-resistant fabric that requires no hemming. You'll need two pieces of oilcloth that fit inside the basket; overlap them crosswise (left), leaving several inches of overhang on each end. Hole-punch the corners; tie them in place with ribbon. INDULGEM AGA ZI N E .CO M
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CAKE BUSINESS If you’re thinking of setting up your own cake making and decorating business, then it helps to know you will cope with personal demands of working for yourself. In A Woman’s Guide to Working for Herself ($9.99, How to Books), Sandra Hewett offers inspiration, information and advice from women who run their own business for women who aspire to do so. Try this quick and easy test to discover which personality traits you already have and which you need to focus on before you can start your own business.
PERSONALITY TEST 1. Do you smile at people you don’t know on the street?
Yes/No
QUESTIONS 1-10: Score 2 for every Yes. Score 1 for every No.
2. If you see a recently bereaved acquaintance, do you go up and talk to him/her?
Yes/No
3. Can you manage without life’s luxuries?
Yes/No
QUESTIONS 11-20:
4. Can you pick yourself up if things go wrong?
Yes/No
Score 1 for every Yes. Score 2 for every No.
5. Do you embrace change?
Yes/No
6. Can you say “No” if a friend calls for coffee?
Yes/No
7. Are you comfortable addressing a group of people?
Yes/No
YOUR SCORE
8. Do you generally roll up your sleeves and muck in?
Yes/No
9. Do you believe compromise is essential in an argument?
Yes/No
20 - 30
10. Have you ever gone for a walk not knowing where you are going?
Yes/No
11. Do you feel guilty if you miss the school sports day?
Yes/No
12. Do you get upset if people reject your ideas?
Yes/No
13. Is your motto, ‘Your job should be fun’?
Yes/No
14. Is your social life sacrosanct?
Yes/No
15. Are you good at blaming other people?
Yes/No
16. Does asking for money make you feel uncomfortable?
Yes/No
17. Do you mostly give in to people in an argument?
Yes/No
18. Are you a worrier?
Yes/No
19. Do you believe being in debt is a bad thing?
Yes/No
20. Everything in life is down to fate. Do you agree?
Yes/No
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You need to really question whether going into business is right for you. Here are some of the things you should reflect on: giving up time and money; taking risk without becoming over stressed; being thick skinned; being comfortable with people in pressured situations; being matter-of-fact about money.
30 - 40 You have an outlook that could suit going into business. You know you need to be friendly and confident with people on both formal and personal levels, you are prepared to graft and you can cope with risk and uncertainty.
PERSONALITY TRAITS You need to be honest about your strengths and weaknesses, and your little foibles. There are likely to be some if not several character traits that will have to change if you work for yourself. Laziness is the big one. It won’t get you far even in employment, but perhaps someone else’s big stick keeps you going. Or maybe you can get away with a low output at work. When you are out on your own, there is no crutch. If no one else is pushing you, how efficient will you be? Clients won’t accept missed deadlines; and certainly customers won’t chase you. And what will drive you to chase business anyway? Self discipline is essential and you need to think carefully if you are not (in the jargon) a self-starter, good at time keeping, productive and focused (no one will pay you to update your Facebook profile or book a holiday). And if money is the only motivator, you are unlikely to produce a business based on excellence and cutting-edge results and with growth potential. Confidence and communication skills are vital in most businesses. You don’t have to be the life and soul of the party but you need to be able to meet and greet strangers, make eye contact, listen and respond confidently. In addition, you need to sell subtly and make small talk. You should be friendly and inquisitive – you can find out more about what they want in a casual conversation. At any level of business we are more likely to buy from people we like and trust. Another important trait is being thick-skinned. People may keep you waiting, haggle over your prices, nitpick your work, copy your designs,
fail to pay their bill or even be abusive. How thick is your skin now, six inches? We all take knocks at work and in our personal life, but somehow when we set up in business there can be so many more. This is your cherished business, it’s you, and it’s difficult not to take things personally. There are a number of reasons for this and in addition to developing defense mechanisms, there are some practical things you can build in.
MINIMIZE THE KNOCKS Put it in writing. There will always be people who argue over your work or bill. Be very clear, use terms of business (how you work) plus a confirming letter: what you have agreed to deliver (with description or specification), by when and at what price. Stand firm when you know you have delivered. Get advice on your ownership (intellectual property) and copyright where you can.
Be serious about money. Find out your clients’ payment processes upfront. Take prompt payment seriously. Don't let due dates slide by. Follow up.
Look after yourself. Look at your security aspects: computer, trading, premises, access to the public, and employees. Seek out advice from the appropriate sources and be firm about safety. The last major trait is self image. Women are often less confident than men when setting up in business. Most of us want to be nice (quite rightly too!). But you won’t get very far if you let people walk all over you. You need to take yourself and your venture seriously, otherwise people will take advantage and jeopardize your success.
BUSINESS WITH CONFIDENCE • Do your market research properly so you know what your competitors charge, what they are delivering and where your product/service stands out. Politely respond to objections that you know are inaccurate. • Most people will negotiate hard, even try it on, before they get to know you. Learn to pick the clients who will respect you, and dump the clients who will never make you money. Learn to put across your product or service in terms of value. • Be confident about what you are selling and how good you are. Take an assertiveness course if needed. Always rehearse meetings and presentations. • Be prepared to walk away; don’t hang around with people who don’t value your work. If you’re thinking of starting your own cake decorating business, then the 2012 revised edition of Starting a Cake Decorating Business from Home by Kathy Moore ($12.99, B. Dutton Publishing Ltd.) is a must-have for your bookshelf. As well as expert advice on how to write a business plan, making sure your home complies with Environmental Health requirements, and calculating your cake costs, the new edition has extra features and updated information. Available at www. squires-shop.com INDULGEM AGA ZI N E .CO M
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KITCHEN COLLECTION
Too many cooks is a good thing.
The editors of Indulge Magazine proudly present cookware, appliances, and kitchen tools as part of the Indulge Collection. Each product has been tested and approved by the trained chefs in the Indulge Test Kitchen to ensure the quality of every item.
AVAILABLE EXCLUSIVELY ON HSN & HSM.COM
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recipes packed full of this season's bounty
Stone Fruit
LATTICE PIE p16
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SUMMER SLUGGER STRAWBERRY SLUSHIES
We packed our recipe list with luscious dessert recipes perfect for your summer gatherings. Get the most out of this season's bounty, and your garden too!
BAKE THE COVER LAVENDER LIMONCELLO SUGAR COOKIES These cookies are delightfully light, subtly sweet, floral, and addictive enough that you just may want to keep the cookie jar on a high shelf. Very high.
½ 1 2 2 1 1 2 2 2
2 1 1 2
cups hulled strawberries 750-ml bottle dry Riesling tbsp fresh lemon juice tsp sugar
Puree strawberries, Riesling, lemon juice, and sugar in a food processor until liquefied. Process in an ice cream maker according to manufacturer’s instructions. Serve and enjoy immediately.
STONE FRUIT LATTICE PIE cup butter cup white sugar tbsp dried Lavender flowers tsp lemons zest tsp lemon juice egg white tbsp Limoncello liqueur tsp baking powder cups white flour
Set oven to 350° F. Blend butter, sugar and lavender. Add in lemon zest and juice then the egg and Limoncello. Blend in the 2 cups flour and the baking powder. The dough should be soft but not oily. You can add more flour by the tablespoon, if needed. Roll into a log in plastic wrap and chill for 20 minutes. Slice into ½ inch thick rounds. Bake 10-15 minutes or until bottoms are pale gold. Makes approx 2 dozen cookies.
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This grown-up take on a ballpark staple can also be made without an ice cream maker. To do so, put 1 cup of the wine, covered, in the refrigerator; chill. Puree the remaining wine with all remaining ingredients in a food processor. Pour the mixture into ice cube trays and freeze until solid. Puree the ice cubes with the remaining wine.
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Few presentations pack the "wow" factor of a pie topped with a basket weave. Mix and match with your favorite ripe summer stone fruit to make this pie. For step-by-step instructions on arranging the lattice top, see Lattice Crust 101 pg 21. Crust 1 Unbaked Pie Crust in a 9” glass or metal pie pan Filling 2 lbs nectarines 1 lbs peaches, peeled 1 lbs plums ½ cup plus 1 Tbsp. sugar 3 tbsp cornstarch ¼ tsp freshly grated nutmeg ½ tsp orange-flower water 1 large egg, beaten to blend Crust Roll out dough disk on a lightly floured surface to a 14” round. Transfer round to a baking sheet.
Cover and chill both crusts for 1 hour. Do Ahead» Can be made 1 day ahead. Cover and keep chilled. Filling Preheat oven to 400° F. Halve, pit, and cut fruit into ½-inch thick slices. Place all fruit in a large bowl. Add ½ cup sugar and toss to coat. Let sit at room temperature for 1 hour, tossing occasionally. Strain fruit, reserving ¼ cup of liquid; return fruit to same bowl. Whisk cornstarch and reserved fruit liquid in a small bowl. Add cornstarch mixture, nutmeg, and orange-flower water to fruit; toss gently. Pour fruit mixture into unbaked pie crust in dish. Weave strips over filling, forming a lattice. Sprinkle 1 tbsp sugar over. Set pie on a parchment paper-lined baking sheet. Bake pie for 40 minutes. Reduce oven temperature to 350° F. Bake until crust is golden brown and juices bubble, about 40 minutes longer. Let pie cool on a wire rack.
LEMON-LIME BASIL SHORTBREAD COOKIES Sprinkle these simple cookies with sanding sugar and serve them with ice cream. Or leave off the sugar and serve with afternoon tea for a more savory option. 1 ½ ½ 2 1 1 ½ ¼
cup all-purpose flour cup powdered sugar plus more for pressing cookies cup (1 stick) chilled unsalted butter, cut into ½” cubes tbsp sliced fresh basil leaves tsp finely grated lemon zest tbsp fresh lemon juice tsp finely grated lime zest tsp kosher salt Sanding sugar (optional)
Preheat oven to 375° F. Place flour, ½ cup powdered sugar, butter, basil, both zests, lemon juice, and
salt in a food processor. Pulse until large, moist clumps form. Measure level tablespoonfuls of dough; roll between your palms to form balls. Place on a large baking sheet, spacing two inches apart. Lightly dust the bottom of a flat measuring cup with powdered sugar and press cookies into 2” rounds, dusting cup bottom with powdered sugar as needed to prevent sticking. Sprinkle tops of cookies with sanding sugar, if using. Bake until edges are brown, about 14–15 minutes. Transfer to a wire rack; let cool.
NECTARINE AND BLUEBERRY COBBLER This cobbler uses the season’s ripest fruits to create a delicious, yet easy to make summer treat. fruit filling 8 medium firm but ripe nectarine, pitted and cut into ½ inch wedges 1 pint blueberries ½ cup sugar 1 tbsp cornstarch 1 tbsp fresh lemon juice biscuits 1 ¾ cups all-purpose flour 1 tbsp baking powder ¼ tsp salt 4 tbsp sugar 1 cup heavy or whipping cream Vanilla ice cream (optional) fruit filling. In 4-quart saucepan, combine nectarines, blueberries, sugar, cornstarch, lemon juice, and ½ cup water; heat to boiling over medium-high heat, stirring constantly. Reduce heat to low; simmer for 2 minutes or until fruit softens, remove from heat. wbiscuits. Preheat oven to 450° F. In large bowl, stir flour, baking powder, salt, and 3 tsp sugar. In medium
bowl, beat remaining cream just until stiff peaks form. With rubber spatula, stir whipped cream into flour mixture just until soft dough forms. With lightly floured hand, knead dough in bowl 3 or 4 times, just until it holds together. Do not over mix. Turn dough onto lightly floured surface. With floured rolling pin, roll dough to ¾-inch thickness. With floured 2 ½-inch round biscuit cutter, cut out as many biscuits as possible. Press trimmings together; re-roll and cut to make 8 biscuits in all. Reheat filling to boiling over medium heat. Pour into 11" by 7" ceramic or glass baking dish or shallow 2 ½-quart casserole. Arrange biscuits on top of fruit mixture; brush with reserved cream and sprinkle with remaining 1 tablespoon sugar. Bake cobbler 15 to 17 minutes or until biscuits are browned and fruit mixture is bubbling. Cool cobbler on wire rack 30 minutes to serve warm or cool completely to serve later.
BLUEBERRIES WITH LEMON CREAM Blending vanilla yogurt and reduced fat cream cheese creates a topping that's as virtuous as it is delicious. 4 ¾ 1 2 2
oz reduced fat cream cheese cup low fat vanilla yogurt tsp honey tsp freshly grated lemon zest cups fresh blueberries
Using a fork, break up cream cheese in a medium bowl. Drain off any liquid from the yogurt; add yogurt to the bowl along with honey. Using electric mixer, beat at high speed until light and creamy. Stir in lemon zest. Layer the lemon cream and
blueberries in dessert dishes or wineglasses. Do Ahead» Can be made up to 8 hours ahead. Keep covered and refrigerated.
SPARKLING STRAWBERRY & ORANGE SORBET Cava, a Spanish sparkling wine, adds a mild effervescence to this refreshing dessert. For a pretty presentation, serve the sorbet in wide-mouth Champagne coupes. ¾ ¼ 1 1 1
cup sugar cup water 12 oz package frozen strawberries, thawed cup orange juice cup Brut Cave (Spanish sparkling wine)
Stir sugar and ¼ cup water in small saucepan over medium-low heat until sugar dissolves. Bring to boil. Transfer to large bowl. Puree strawberries in processor. Add to syrup. Mix in orange juice and Cave. Refrigerate strawberry mixture until well chilled. Process mixture in ice creammaker according to manufacturer's instructions. Transfer sorbet to airtight container and freeze. Do Ahead» Can be made 4 days ahead. Keep frozen.
FOR COMPLETE NUTRITIONAL INFO FOR THE RECIPES IN THIS STORY:
indulgemagazine.com/recipes
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Hidden Agenda We're sick of "low this" and "no that." We'd rather talk about the delicious stuff we should be eating. It's a our philosophy behind these double duty desserts, we call it nutrition addition. Oatmeal-Flax Chocolate Chip Cookies Active: 35 min Total: 1 Hour Makes: 32 cookies 1½ 1 ¼ 1 ½ ½ 12 1 ¾ 2 1 1
cups all purpose flour cup quick-cooking oats cup flaxseed, finely ground tsp baking soda tsp salt tsp ground cinnamon tbsp (1½ sticks) unsalted butter, softened cup granulated sugar cup packed dark brown sugar large eggs tsp vanilla extract cup semisweet chocolate chips
Preheat the oven to 350°. Line 2 baking sheets with parchment paper. Whisk the flour, oats, flaxseed, baking soda, salt and cinnamon in a bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla. Reduce the mixer speed to low; add the flour mixture and beat until just combined, scraping down the bowl as needed. Stir in chocolate chips. Drop heaping tablespoons of dough onto the prepared baking sheets, about 2 inches apart. Bake until golden brown, 10 to 12 minutes. Let the cookies cool 3 minutes on the baking sheets, then transfer to racks to cool completely. 18
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Double Chocolate Brownies
Orange and Oat Scone
We know nothing pleases a sweettoothed crowd better than these all-American bar cookies. We've added just the perfect touch to call them double duty. These brownies are super moist and delicious.
These scones are loaded with chewy oatmeal, raisins and orange, with a light sprinkling of sugar and orange zest on top. They make a scrumptious breakfast treat.
Active: 15 min • Total: 55 min Makes: 16 squares ¾ ¼ ¼ ¼ ¼ ¼ ¼ 1 ½ ½ 1 1
cup whole wheat pastry cup unsweetened cocoa powder tsp baking powder tsp baking soda tsp salt cup chocolate chips cup canola oil mashed banana (riper) cup sugar cup soymilk tbsp flax seed meal (optional) tsp vanilla extract
Preheat oven to 350° F. Coat 9-inch-square baking pan with cooking spray. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in large bowl. Melt chocolate chips with canola oil in double boiler, stirring until smooth. (Or heat in the microwave, stirring every 30 seconds until smooth). Remove from heat, and whisk in banana and sugar until creamy. Combine soymilk, flaxseed meal, and vanilla in measuring cup, then fold into chocolate mixture. Stir chocolate mixture into flour mixture until just combined, then spread in prepared baking pan. (If topping with M&Ms, sprinkle them on now.). Bake 20 to 25 minutes, or until toothpick inserted 2 inches from side of pan comes out dry, but middle is still soft. Cool in pan on wire rack, then cut into 16 squares.
Active: 10 min • Total: 25 min Makes: 8 extra-large scones, or 12 to 16 larger ones. 3 ½ 2 1 1 2 1 1 ¼ ¼
cups whole wheat pastry flour cup turbinado sugar tsp baking powder tsp baking soda cup (2 sticks) cold butter, cut into small pieces cups rolled oats zest of orange cup buttermilk cup coarse turbinado or Demerara sugar, for sprinkling cup dried currants
Preheat the oven to 350° F. Combine the flour, 1⁄2 cup of turbinado sugar, baking powder, and baking soda in the bowl of a food processor. Add the butter and pulse 15-20 times or until it looks like sandy pearls. (If you are working by hand, cut the butter into the flour mixture using a pastry cutter.) Transfer the dough to a bowl and stir in the oats and zest. Stir in the buttermilk and currants until just moistened. Bring the dough together with your hands. If the dough is still too crumbly, stir in more buttermilk a tiny splash at a time, but try to avoid over mixing. After bringing the dough together, gently pat it into an 8-inch round. Cut into triangle shapes and transfer to the prepared baking sheet with some room between each scone. Sprinkle the tops with coarse sugar. Bake for 12 to 15 minutes or until the bottoms are deeply golden.
Flaxseed is packed with protien, essential fatty acids & fiber. It's good for your heart, immune system & digestion.
Bolster your baked goods with flaxseed. To max out the health benefits (including tons of good for you omega 3s), grind the seeds in a spice grinder, then stir a few tablespoons into pancakes, waffle, or carrot cake batter. (The nutty seeds will also be a good addition to oatmeal cookies.) For each tablespoon, you add almost a day's worth of omega-3s.
Use coconut milk instead of sour cream. It's perfect in banana bread or other quick breads. It's high in lauric acid, which has antibacterial properties. It also has half the fat and calories of sour cream (and makes the bread extremely moist!).
Substitute with whole wheat pastry flour. Sometimes regular whole wheat flour can be too heavy to use in recipes. With whole wheat pastry flour, however, your recipe will still be light and tender, plus each cup adds 13 grams of fiber, along with minerals and antioxidants. Some recipes work better using a 50-50 mix of regular and whole wheat pastry flour, but treats like pumpkin bread, cookies and pancakes can handle a oneto-one swap. INDULGEM AGA ZI N E .CO M
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sweet success With bake sale treats as good as these, joining Share Our Strength in the fight against childhood hunger is a piece of cake. MINI BROWNIE BARS Brownies ¼ cup (½ stick) unsalted butter, softened 4 oz semisweet chocolate ¾ cup all-purpose flour ½ cup sugar ½ tsp salt 2 large eggs 1 tsp vanilla extract Toppings ¾ cup canned vanilla frosting Toasted coconut, chopped Andes mints, chopped pretzels, chopped pecans, chopped fudge and caramel Heat oven to 350˚. Coat one Brownie Bite pan or two 12-cup mini muffin pans with nonstick cooking spray. Microwave butter and chocolate together for 1 minute. Stir until smooth. Mix in flour, sugar and salt. Whisk in eggs and vanilla until smooth. Transfer batter to a plastic bag. Snip off corner and squeeze batter into indentations. Bake at 350˚ for 12 minutes. Cool in pan(s) on wire rack. Once cooled, remove brownies to a platter. Transfer frosting to a plastic bag and snip off a corner. Pipe onto brownies, then top with toasted coconut, chopped mints, chopped pretzels or chopped pecans. Drizzle hot fudge over the mints and pretzels and caramel over the pecans. 20
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KEY LIME MINI CUPCAKES Cupcakes 1 cup all-purpose flour 1 tsp baking powder ¼ tsp salt 6 tbsp (¾ stick) unsalted butter, softened ½ cup plus 2 tsp granulated sugar 1 large egg ¼ cup Key lime or traditional lime juice Frosting 1 ½ cups confectioners' sugar 6 tbsp unsalted butter, softened 1 tbsp Key lime juice Heat oven to 350˚. Line indents of two 12-cup mini cupcake pans with paper or foil liners. Cupcakes In a medium bowl, combine flour, baking powder and salt. In a second medium-size bowl, combine butter and sugar. Beat with an electric mixer on medium-high for 1 mite. add egg and beat until combined. On low, beat in half the flour mixture, then the Key lime juice, followed by remaining flour mixture. Spoon evenly into prepared liners. Bake at 350˚ for 17 minutes. Cool in pans on wire rack. Frosting In a small bowl, combine confectioners' sugar, butter and Key lime juice. Beat until smooth. Spread frosting onto cooled cupcakes. Decorate as desired.
COOKIE POPS Cookies 1 cup all-purpose flour ½ tsp baking soda ¼ tsp salt ½ cup (1 stick) unsalted butter, softened ½ cup packed light brown sugar 1 large egg 1 tsp vanilla extract ¾ cup mini semisweet chocolate chips Filling 2 cups confectioners' sugar ¾ cup (1 ½ sticks) unsalted butter, softened 1 tbsp milk 30 lollipop sticks Cookies Heat oven to 350˚. Whisk together flour, baking soda and salt in a medium bowl. With an electric mixer, beat together butter and brown sugar on medium-high speed for 1 minute. Add egg and beat until smooth. On low, beat in vanilla and flour mixture just until blended. Stir in mini chips. Bake at 350˚ for 14 minutes or until slightly browned. Cool 1 minute on pans, then transfer directly to a rack to cool completely. Filling On medium speed, beat together confectioners' sugar, butter and milk until smooth. Spread about teaspoons of icing onto flat side of one cookie. Press a lollipop stick into frosting, then sandwich with a second cookie (flat side down). Refrigerate until firm.
CEREAL CAKE POPS Bakes 48 pops Prep 15 minutes Bake at 350˚ for 5 minutes Decorate 2 hours Filling 1 box white cake mix 3 large egg whites 2 tbsp vegetable oil 1 cup chopped Oreo Cookies (8 cookies) Coating 3 bags (14 ounces each) color of choice candy melts 48 lollipop sticks ½ cup white nonpareils 2 cups Fruit Loops, Cherrios, and Rice Krispies.
Filling. Heat oven to 350°. In a large bowl, combine cake mix, 1 ½ cups water, egg whites and oil. Prepare as per package directions. Fold in chopped cookies and pour into prepared pan. Bake at 350° for 32 to 35 minutes. Cool completely in pan on a wire rack. Finely crumble cake into large bowl. Stir in frosting and press together with the back of a spoon. Shape mixture into 1 ¼-in balls and place on a baking sheet. Refrigerate 2 hours.
Coating. Melt candy as per package directions. Remove a few balls from the refrigerator. Press a cake ball onto the stick, being careful not to press stick too far. Dip ball into desired coating and gently tap so excess drips back into bowl. Hold cake pop over bowl of cereal, grab a handful and pour over the cake pop.Transfer decorated pops to a wax paper-lined sheet. Repeat, reheating candy melts as needed. Refrigerate30 minutes, then store at room temperature.
Great American Bake Sale For more information on how you can help Share Our Strength end childhood hunger in America, visit greatamericanbakesale.org/signup. Register your bake sale to receive a free starter kit - including a how-to booklet, poster and donation envelope. Then ask friends to help, schedule your day and get the word out. (You can also donate money or find a nearby event.) INDULGEM AGA ZI N E .CO M
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ACE THE CAKES The only challenging part of making a show stopping layer cake is cutting the cakes in half evenly. Show them how your skills stack up. Here are a few tips to help make the task a piece of you-know-what. 1. Using a ruler as a guide, make a small horizontal mark with a long, thin serrated kinfe half-way up the side of one of the cakes. Rotate the cake one-quarter turn and repeat. Continue rotating the cake until you end up with four evenly spaced marks. 2. Begin cutting through the cake at one of the marks, keeping the knife parallel to the work surface; slice a few inches in toward the center and use the cake as a guide to keep the cut even. Turn the cake and continue cutting, using the marks as a guide. Do not cut all the way through yet. 3. Once you've reached the fourth mark, continue cutting through; connecting all of the cuts. Don't worry if the cuts aren't perfect! Most mistakes will be hidden once the cake is frosted. Besides, it will still look and taste terrific. 4. With one hand on top of the cake, slide knife between the layers. Starting at one side, gently lift the top of the cake and carefully turn it over onto the work surface.
PASTRY BAG 101 A pastry bag and a few piping tips come in handy for more than just cake decorating - like piping potatoes over a shepherd’s pie or stuffing baked goods with fillings. 1. If using a coupler, fit the funnellike part into the bag (cut the end of the bag to accommodate it as necessary); then fit the tip onto the coupler from the outside of the bag and secure it with the coupler ring. If not using a coupler, simply fit the tip into the bag. 2. Fold down the top of the bag over your hand, like a cuff. Use a spatula to fill the bag about half full. 22
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3. Twist the bag tightly closed until all of the air is purged from the bag and the filling is forced into the tip. 4. To pipe, position your nondominant hand near the tip and use it to guide the tip as you squeeze the filling out with pressure at the tip of the bag from your dominant hand. As you pipe, frequently twist the top of the bag to keep it tight around the filling.
MASTER LATTICE CRUST Few presentations pack the "wow" factor of a pie topped with a basket weave, like our Stone Fruit Lattice Pie (page 16). Here's a step-by-step guide to the ultimate upper crust.
1. Using half the dough, arrange parallel strips over the top of the pie, spacing evenly. Use longer strips for the middle, shorter strips on the ends.
2. Fold every other strip back on itself to just beyond the midpoint of the pie. Lay one long strip over the middle of the pie perpendicular to the rest.
3. Lift ends of the three folded strips and unfold over single perpendicular strip, keeping dough in straight, evenly spaced parallel lines.
4. Fold the strips that are under the perpendicular back on themselves. Place another strip, parallel to the perpendicular one.
5. Unfold strips back over pie, then fold first strips back. Place third perpendicular strip over pie, keeping spacing even.
6. Once half of the pie is done, turn and repeat steps. To finish, trim strips, fold bottom crust over lattice, and crimp edges.
STONELESS BREAD BAKING We’ve been pretty into our bread baking. A fresh loaf with a crispy crust, just waiting to be pulled apart and dunked into our favorite soups. There’s just nothing like it. Even if you don’t own a baking stone, you can have perfect crust each and every time with this simple tip! A stone in combination with a steamy oven creates the ultimate texture for your bread.To get around our lack of stone, we’ve been using a muffin tin. Because there’s more metal in contact with water, the end result is a super-charged steamy oven. We bake our loaves on a traditional sheet pan and with it’s trip through our oven-turned-sauna, it’s just the boost they need to have the “super-flaky-i-want-to-eat-it-right-now” perfect crust, usually achieved with a stone. Now for the hard part, deciding what soup to make tonight.
What kind do you give?
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25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. A serving of Silk Vanilla supplies 6.25 grams of soy protein.
Pour on the power to help support your heart. Silk is made from one of Nature’s Perfect Proteins to fortify your body, and delivers a smooth vanilla taste that keeps you deliciously satisfied.
Strength in Every Pour ™
Also available in Chocolate and Vanilla