Raspberry Cream Cookies

Many people (myself included) are hesitant about adding fresh fruit to cookies. While I’ll happily dump heaps of berries or apples into a muffin batter, I’m much more cautious when it comes to cookie dough. And for good reason. A cookie’s delicate balance of fat, sugar, and flour can easily be thrown with the addition of juicy fruit.

But caution doesn’t equal avoidance. With spring in full bloom and summer just around the corner, fresh berries abound in almost every dessert I dream about. When I set out to make cookies on Monday afternoon, I knew exactly what I wanted: a cookie full of organic raspberries and chunks of white chocolate. With a little experimentation, I ended the afternoon with these gems. Soft and chewy, these raspberry cream cookies couldn’t be a better spring or summer treat.

The key to this recipe was to freeze the raspberries before adding them to the cookie dough. They didn’t fall apart (as unfrozen berries certainly would) when I folded them into the batter. I also baked them a lower oven temperature–325 degrees Fahrenheit. You can imagine my delight when I pulled them out of the oven 15 minutes later. The raspberries were bright, the cookies were thick and chewy, and my house smelled faintly of creamy white chocolate.

A huge success during my 36th week of pregnancy!

Cravings: animal crackers with whole milk, ham and cheese sandwiches, banana pancakes (yet again), peanut butter and bananas, chips and salsa

Fears: Wow. This has been a harder week for me emotionally. I’m grappling with change. Not only are we expecting our first baby in a few weeks, but I also finished graduate school this May. For the past several years, I’ve lived a busy and achievement-focused life. I worked hard in school, I obtained a wonderful internship at the Department of Veteran Affairs, I published several short stories, and I gained the admiration of several respected professors and peers. And now, I’m going to be a mother. And now, I’m going to stop all the busyness, all the activity, and take care of our precious little girl. I’m happy I have the opportunity to do this–to stay at home and be a mom–but I’m also terrified. My self-worth is tied to many things and I’d be lying if I said achievement wasn’t one of them. I’m trying to process these complicated emotions now but I know it will be a process. Motherhood is a beautiful thing, but it’s also about sacrifice.

Exercise: Yep. Margot and I are still walking. I’m doing a variety of yoga poses at home (but I haven’t had the chance to go to an actual prenatal yoga class yet). I’m doing wall push-ups in hopes that my long and thin arms will beef up just a little bit before baby comes.

Health: We’re now meeting with our OB every week. So far, both baby and I are doing really well. Low blood pressure, ideal weight gain, and no signs of early labor. I do have braxton-hixes throughout the day, but they’re manageable.

Ryan: Sweet man woke up this morning to find me in a bad mood. So what did he do? He changed our sheets, folded the laundry, cleaned up the kitchen, and told me, “Everything is going to be okay.” Ryan is such a comfort to me. He held his 2-week old cousin on Saturday and nearly started to cry. He can’t wait to meet his daughter.

Check back here on Friday as I’ll be sharing my maternity photographs. I can’t wait for you to see them! Sneak peek below!

Raspberry Cream Cookies

2 1/4 cup flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups granulated sugar

12 tablespoons butter, melted and cooled

1 egg plus 1 egg yolk

1 teaspoon vanilla extract

1 cup frozen raspberries

1/2 cup chopped white chocolate

Line two cookie sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Set aside. In a mixing bowl, cream together sugar and melted butter (about 2 minutes). Add eggs and stir until combined. Pour dry ingredients into wet ingredients and stir until a cookie dough begins to form. Fold in frozen raspberries and white chocolate. Allow batter to chill for 15-30 minutes in freezer.

Meanwhile, preheat oven to 325 degrees Fahrenheit. Remove batter from freezer and firm into large, 2-3 tablespoon sized balls of dough. Arrange on prepared cookie sheets. Bake in preheated oven for 15 minutes (cookies should look slightly undercooked). Allow to cool completely on cookie sheets before removing (and enjoying!)

Monet

Anecdotes and Apple Cores

Tomato Basil Tartines

Ryan and I are already crossing items off our list. We had one of those lovely weekends. Leisurely breakfasts, friends from near and far, sweet family, succulents, long walks in the park. We even watched our 7-year-old nephew score two soccer goals at his tournament. But come Monday morning, and I’m TIRED. I don’t know if we were too busy this weekend or if I’m just 36 weeks pregnant. I imagine it’s a combination of both.

We had some friends and family over to our house on Saturday, and I made a few simple dishes to share with them. I’m finding, already, that simplicity is KEY. Ryan and I had talked about making soft pretzels for our party, but when I thought about boiling pots of water, parchment lined baking sheets, and the endless rolling of dough, I vetoed the idea. Instead, I made these simple yet delicious tomato basil tartines.

I bought a basil plant from Whole Foods a few weeks ago, and I’ve taken pleasure in nurturing its growth. We have an immense yard that needs an immense amount of work, but my little basil plant is completely manageable. And so even though our backyard is half-dirt, half-weed, I still claim a green thumb. Growing basil is remarkable for many reasons, but I love that I can clip off a few leaves when needed (and not drive to the store to buy a 4 dollar packet of herbs).

And this baguette? Well, Ryan and I were lucky enough to move onto a cul-de-sac with wonderful neighbors. The owner of La Baguette (my very favorite bakery in Colorado Springs) lives just three doors down. The baguettes and the croissants that he sells each weekday and Saturday morning are as close to Paris as I can get right now. And he and his wife happen to be incredibly kind and gracious.

So buy yourself a basil plant, make good friends with a baker, and put together these simple tomato and basil tartines on a summer afternoon. They make perfect appetizers for a light lunch or dinner. I had a hard time keeping production up with my friends’ appetites. Flavorful yet not overpowering, these tartines make the best of summer produce.

Tomato Basil Tartines

*Yields 24 tartines

1 baguette, sliced thin (I always ask my baker to do this for me…saves time and the mess)

2-4 tablespoons butter, softened

1 carton of grape tomatoes, sliced thin

8 thick slices of provolone cheese

Extra Virgin Olive Oil (I used a wonderful basil infused oil)

10-12 small basil leaves, chopped

Arrange sliced baguette pieces on a platter or serving plates. Spread softened butter over each piece of bread. Cut each piece of provolone into four smaller pieces. You can use a decorative round cookie cutter if desired. Place cheese on top of butter and bread. Arrange sliced tomatoes and chopped basil on each tartine. Drizzle lightly with olive oil and serve immediately.

Monet

Anecdotes and Apple Cores

Strawberry Shortcake Sandwiches

So I’m a list maker. Type A on most days of the week. With Lucy’s arrival just around the corner, Ryan and I have been trying to savor these last few days. “Trying” is the operative word. Because even though I know we won’t ever have this time again (just him and me), I’m also plagued with practicality. So when Friday night rolls around, I’m often torn between going out to see a movie with Ryan…and organizing my bedroom closet.

This simply can’t be.

So with a little more than 30 days to go before my due date, I came up with a list. A list of fun (and even a few practical) activities I’d like to do before Lucille Amelia is born. Now, of course, I realize that she could come at any time, and I’m pretty sure she doesn’t care if the list is completed. But having these goals motivate me to leave the house, to enjoy time with my husband, and I’m happy to say we’ve already been crossing items off our list.

1. Dine at two NICE restaurants. This means at least 3 dollar signs on Yelp.

2. Go to a show. Ryan and I met at an Architecture and Helsinki show many years ago. We’re hoping to catch David Ramirez at the beginning of June!

3. Go see a movie. Maybe Great Gatsby? There aren’t too many good films out right now…but we need to do it while we can!

4. Hike in the mountains. We live in Colorado. No excuses.

5. Finish reading a novel. I’m about 100 pages into the Marriage Plot. Totally attainable.

6. Enjoy a leisurely breakfast at Adam’s Mountain Cafe. Already done!

7. Go to Boulder’s Farmer’s Market and pick up doughnuts from Dizzy Doughnuts.

8. Invite my sweet niece Halley over for a sleepover.

9. Host a dinner party.

10. Go out to eat with friends (at least twice). One down, one more to go!

11. Finish Lucy’s baby book. I told you there were some practical items on this list.

12. Print and organize pictures from Paris. Another.

13. Host a party.

14. Hang pictures and shelves in nursery.

15. Work in the front yard with Ryan. Pick out flowers and bushes.

16. Write. Daily.

17. Spend time with our siblings. Even if it means a long phone date!

18. Spend time with our parents. We have great ones.

19. Paint rocker with mom.

20. Go on a picnic.

As you saw above, I really want to go on a picnic. The weather is perfect right now in Colorado, and I can’t imagine a better way to spend a Saturday afternoon. Picnic fare is fun to make, fun to eat, and fun to share. I love strawberry shortcake, and I wanted to make tiny sandwiches we could take with us on our expedition (because bowls of whipped cream don’t travel well. The result were these pretty little tea sandwiches. Perfect for picnics or for parties or for a lazy afternoon.

If you want to be ambitious, you can make pound cake from scratch. I’ve shared a REALLY GOOD recipe. One that won’t disappoint. But I promise I won’t judge if you pick up a loaf from the store. We’re all busy (and as I approach motherhood, I realize this more and more!). I spread a thick layer of mascarpone cheese whipped with honey over one piece of pound cake and layered cut strawberries on top. The mascarpone is just slightly sweet, adding ideal balance to this summer treat. If you’re not traveling with the sandwiches, you could serve them open-faced. But, if you’re going on a picnic I recommend you place that top layer over the strawberries and cream.

Strawberry Shortcake Sandwiches

Poundcake (see recipe below)
1 carton strawberries, sliced thin
1 cup mascarpone cheese (softened…allow to sit at room temperature for at least 30 minutes)
2 TBSP powdered sugar or honey (I prefer honey, but powdered sugar would also add the right amount of sweetness)

Whip together the softened mascarpone cheese and either honey or powdered sugar. Add more sweetener to taste. Cut standard shortcake (loaf pan size) into 1/2 inch, uniform slices. Cut each slice in half. Spread a thick layer of mascarpone cheese over one slice. Arrange cut strawberries over cheese. Place another slice on top. Repeat with remaining slices. Yields around 20 tea-size sandwiches.

Best Poundcake Recipe (From Epicurious)

2 sticks (1 cup) unsalted butter, softened, plus additional for pans
3 cups sifted cake flour (not self-rising; sift before measuring)
3/4 teaspoon salt
3 cups sugar
7 large eggs, at room temperature 30 minutes
2 teaspoons vanilla
1 cup heavy cream

Put oven rack in middle position, but do not preheat oven.

Generously butter two standard loaf pans and dust with flour, knocking out excess flour.

Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).

Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.

Spoon batter into pans and rap pan against work surface once or twice to eliminate air bubbles. Place pans in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, around one hour. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cakes, then invert rack over pans and invert cakes onto rack to cool completely.

PS. You’ll only need one of two pound cakes for the the shortcake sandwiches.

Monet

Anecdotes and Apple Cores

Chocolate Pudding Hand Pies

When Ryan and I first met, I had an animal cracker obsession. I would buy those big plastic bears full of animal crackers, and each night I’d eat about 2 or 3 dozen with a JELLO chocolate pudding cup. After a few months of this nightly ritual, I stopped buying animal crackers and pudding. Like many food obsessions, this one was fleeting.

Or so I thought.

This past week, my 35th week of pregnancy, I’ve wanted animal crackers and pudding again. But now, 7 years older and wiser, I can no longer allow myself to buy the overly processed pudding packs you find in the store. Especially since I know how easy it is to make your own chocolate pudding at home. Easy and so very delicious.

Most people already have pudding ingredients in their kitchen. Milk, sugar, cornstarch, cocoa powder, eggs…

Chocolate pudding is easy enough to make with children, and there’s nothing more fun than dipping a wooden spoon into a pot of fresh pudding and licking it clean. Believe me…I know. But if you want to make a special dessert, these Chocolate Pudding Hand Pies are ideal (and much more sophisticated than eating pudding out of a pot). A basic pie dough is cut and pressed into standard muffin tins. After baking, you fill those cups up with your homemade pudding and you have an easy yet elegant dessert.

So besides my new obsession with chocolate pudding, how am I doing at 35 weeks?

Cravings: chocolate pudding, animal crackers, ham and cheese sandwiches, granny smith apples

Fears: How am I going to get everything done? I feel like my to-do list is a mile long and my productivity is waning. Unfortunately, I’ve also become VERY indecisive. Should I buy this nursing bra? Or that one? Should we use a Moses basket? Or a bassinet? I think the plethora of opinions and information is becoming more of a curse than a blessing.

Exercise: Margot and I are still walking about 2 miles each day. The weather has warmed up finally, so Ryan and I usually take an evening walk as well. My energy is much better in the mornings though, so I often tire out after about twenty minutes of walking at night. I’m also hoping to take a prenatal yoga class this week.

Nursery: Lucille Amelia’s nursery (and the rest of our house) needs to be cleaned and organized before our housewarming party on Saturday. Yet another to-do on my list! But her room is exactly what I hoped for…soft vintage touches paired with practical baby-gear.

Health: As I shared over the weekend, we had a scare last Thursday night. Turns out I’m allergic to shellfish. We spent our anniversary evening at the Labor and Delivery Unit. Thankfully, both baby and me are just fine now. But I won’t be eating shrimp or mussels anytime soon!

Ryan: We celebrated our anniversary (again) on Saturday night due to how poorly Thursday ended. Rioja in Denver is now my favorite restaurant in Colorado, maybe even the country, and we were treated to a four course dinner that I won’t forget anytime soon. Ryan and I are enjoying these last few weeks of being just HIM and ME. We’re going out to eat, we’re watching movies, we’re hosting parties, and we’re taking long walks. I’m very much in love with both my baby and my husband. I couldn’t feel more blessed!

Chocolate Pudding Hand Pies

1/4 cup sugar
1/4 cup unsweetened cocoa powder
2 Tbsp cornstarch
Pinch of salt
2 cups whole milk
1 large egg
4 ounces semi-sweet chocolate chips
1 teaspoon vanilla extract

1 disc of pie dough (store-bought or homemade…enough for a single crust pie)

Whisk together the sugar, cocoa powder, cornstarch, and salt in a heavy 2-quart saucepan. Gradually whisk in the milk. Bring to a boil, whisking constantly, and boil, whisking, until pudding is thick, about 3 to 5 minutes. Pudding should easily coat the back of a wooden spoon. Remove from heat.

Immediately beat the egg lightly in a medium, heat-proof bowl, such as a hard plastic or ceramic mixing bowl. Very gradually add the hot chocolate mixture to the egg, whisking constantly. Whisk in the chocolate chips until they are melted and the mixture is smooth. Whisk in vanilla extract.

Pour the pudding into a large bowl. Cover pudding with cut out wax paper or plastic wrap to prevent a skin from forming on the top of the pudding. Refrigerate, covered, until cold, at least 2 hours.

Meanwhile, make pie cups. Preheat oven to 425 degrees Fahrenheit. Roll out dough on a lightly floured surface to about 1/8 inch thickness. Use a biscuit cutter to cut out 6 circles. You’ll have some leftover dough…which you can use to make cute hearts like the ones above! Make the pie cups by pressing the circles of dough down into the muffin cups, firmly pressing with your fingers to line the cup evenly. At this point, I like to stick my pie cups in the freezer for at least 15 minutes. This helps prevent the dough from shrinking too much when placed in oven.

Bake pie cups for 15 minutes in preheated oven, or until just lightly golden. Allow to cool before removing. Pie cups must be completely cool before you fill them with pudding (this will take 30 minutes to an hour). When pudding is chilled and pie cups are cooled, fill each pie cup generously with chocolate pudding. You will have leftover pudding (is that ever a problem?) which can be stored in the refrigerator for a late-night snack.

Monet

Anecdotes and Apple Cores

Summer Squash Quiche

I hope everyone had one of those weekends. Full of good food, family, and laughter. I know I did. And it was sorely needed after what turned out to be a very long week. Ryan and I spent Saturday in Denver, visiting old friends and eating an incredible meal at what is easily my favorite restaurant in Colorado, Rioja. Artichoke tortellini, baby arugula dressed lightly with a toasted almond vinaigrette, goat cheese biscuits, stuffed squash, lightly seared fish, and a pistachio mille-feuille resulted in culinary ecstasy.

As often happens after a good meal, I woke on Sunday morning determined to create something delicious out of my own kitchen. With my older sister and her family due for an afternoon lunch (see photo below), a summer quiche seemed like the perfect way to accomplish my goal. We’re finally, FINALLY, getting warm weather here in Colorado. Ryan wore shorts for the first time yesterday, and I let the sun warm my arms as we walked around our neighborhood. So although summer may not officially begin until June, I think it’s safe to say goodbye to the bitter cold.

This quiche recipe is sure to please. Full of thinly sliced zucchini and shredded cheese, this summer quiche will make you even more thankful for longer days. Served at breakfast with a cup of coffee? perfect. Served at lunch with a chunk of artisan bread? delicious. Served at dinner with a fresh salad and a bowl of fruit? Heavenly. You can’t go wrong, my friends!

So today, we’ll feast on leftover quiche. I will continue to make slow but steady progress in Lucy’s nursery. I’m meeting dear friends for breakfast and then planning out meals for the week. It’s Monday, but it’s going to be a good one.

Summer Squash Quiche

Single-crust pie dough (homemade or store-bought)
1 tablespoon extra-virgin olive oil
2 cups (1/8-inch-thick) slices yellow squash
2 cups (1/8-inch-thick) slices zucchini
1/4 cup chopped shallots
1 tablespoon chopped fresh basil
1 cup whole milk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large egg whites
3 large eggs
2 tablespoons Parmesan cheese
3/4 cup shredded mozzarella cheese

Preheat oven to 400 degrees Fahrenheit. On a well floured surface, roll out pie dough into a 12-inch circle. Carefully lift pie crust and place over a 9-inch, deep-dish pie pan. Fold edges under and flute. Allow to chill in freezer for 15 minutes. Prick pie crust with fork (this allows steam to escape while baking) and bake in preheated oven for 15 minutes. Remove from oven and allow to cool while you prepare filling.

To prepare the filling, heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add squash, zucchini, and shallots; saute for 5 minutes or until squash and zucchini are tender, stirring frequently. Cool the mixture slightly. Add chopped basil.

Combine milk and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Sprinkle the Parmesan cheese over crust. Arrange squash mixture evenly and sprinkle with 3/4 cup mozzarella cheese. Pour the egg mixture over cheese. Bake at 350° for 45 minutes or until filling is set. Cool for 15 minutes on a wire rack. Serve warm or at room temperature.