Have you ever seen that show, “Hoarders”?

Well, in case you haven’t, here’s a quick synopsis: concerned family members and professional cleaning crews invade a home that has allowed to be overrun by….STUFF.  There is no other word that best describes the massive piles that have been allowed to gather in the house of some unfortunate, overwhelmed, and often indignant, individual.  Industrial cleaning supplies, shovels, dust masks and quick prayers to not find the final resting place of the house cat that disappeared last decade, are all necessary preparations for the big CLEAN OUT.

While I do have a mild reputation as a clean fanatic (with two dogs you HAVE to be and anyway what, may I ask, is wrong with liking gleaming baseboards??), I have a confession to make.  After all, the first step is admitting you have a problem, right?  Okay, here goes: I, Laura, am a spice and herb hoarder.

What?  It’s a real thing!  While I may not collect piles and piles of paper that line the narrow aisles that become the only way to navigate through the house like most hoarders do, I do have a cupboard in my kitchen that is both a secret joy and a guilty secret. In that cupboard lives my out-of-control spice and herb collection.  Not only do I have the standard extended spice rack, but every time I stumble across a different or unusual ingredient in a new recipe, I run out and by a small container of it.  Who wouldn’t want their very own container of urfa biber, right?  The problem is that not only will I buy an ingredient that I know I will use very rarely, but several months later I may buy the exact same ingredient, forgetting that it is already waiting for me at home.  This also happens with ingredients that I use all the time. I’ll go to the store and completely forget that I bought cinnamon sticks just last week.  Eventually, this yields a cabinet that is fit to burst.

But now, it’s time for spring cleaning!  I’m ready to fling open those cupboard doors, chase the proverbial dust bunnies out and clean and organize the cute little bottles!  But considering my propensity for collecting, it is very likely that some of these products are a few (or more) years old.  So, the first item of business is to see which of them are still good and which may have expired.

While some jars have expiration dates on them, it turns out those small printed numbers may not be the best indicator.  I researched several different places and these were some general guidelines that I found for knowing when to keep or throw out spices:

·      Many spices don’t expire, but they do go stale.  They’ll lose their color and their potency will fade.

·      Spices will stay fresh far longer if they are stored in an airtight container and kept in a cool, dry place.  The refrigerator or freezer is not an ideal place by the way, because of condensation and moisture.

·      Ground spices generally last around two years when stored properly, although I would begin checking around a year and a half.  Shake some out into the palm of your hand and if there is little or no scent, toss them.

·      Whole spices (like peppercorn and cloves) will last much longer (up to four or five years).  When their scent and color begins to fade, use them up or replace them.

While these are some good general rules, I, of course, wondered about my favorite flavoring, vanilla.  Vanilla beans can last up to 5 years when they’re stored properly.  Now, if you notice white fuzzy stuff on the beans, this is not an immediate “throwout” signal, because this white fuzzy might be vanillin, which is actually desirable.  Pure vanilla extract, on the other hand, can last pretty much indefinitely.  Although there is often an expiration on the bottle, when stored properly, vanilla actually improves with age (like a good wine).  My suggestion is that if you have questionable vanilla beans or one you think will be unusable within a few months, go through the process of making your own vanilla extract from them.  It’s not only fun and delicious, but it also extends the life of your investments.

Yes, I’m a hoarder and while it won’t require a dust mask or a crane, going through my spice cupboard will be an onerous task.  Still, at least I have a gauge for whether or not to keep something and I have the reassurance that my vanilla will always be useable!

When was the last time you cleaned out your cupboard?

~Laura

Thanks to Quintanaroo, vintagecat and brixton for the pictures!

Have you ever found yourself not paying attention to a food trend or other popular cooking craze because something about it just reminded you of something else that you’d just as soon pretend didn’t exist? That’s how it was with me and every single macaroon post I’ve seen in the last six months.

When I just hear the word macaroon, I can feel my tongue trying to oust tough, chewy bits of shredded coconut from my teeth as an intense sugar high begins coursing through my veins. I’ve never liked macaroons. I’ve never liked shredded coconut. Maybe I’ve never liked shredded coconut because of macaroons. That seems possible because I recently began adding unsweetened coconut flakes to my oatmeal. Go figure.

Here’s the thing. All the macaroon posts I’ve seen lately show pictures of pretty pastel colored hamburger-like sandwich cookies. I’ve routinely rejected reading these posts because I automatically think: over-the-top-sugary-coconut-ick. I also find the color of these mini confections to be off-putting in the same way that pink, green and yellow marshmallow Easter treats shaped like bunnies, eggs and chicks inspire a gag reflex.

But once NPR got on board with the macaroon, I felt a higher responsibility to all my fans (hi, Mom and Dad), to pause for a wee sec and acknowledge that these little pink and yellow hamburgers cookies are a different variety of macaroon all together. Because they are. Really.

First, I was surprised to learn macaroons are an almond meringue cookie hailing from France (although they most likely traveled to France by way of Italian monks). Almonds! Meringue!

Second, I did not know that cooking macaroons inspired deep trepidation in many a baker. As I quickly learned while reading David Lebovitz’s online macaroon thesis, the baking of macaroons is not a walk in the park.

Third, as with all things French, there are as many opinions about the proper way to make macaroons as there are comments on a Pioneer Woman blog post.

Hmm. What could a girl do but test her kitchen mettle and commit to making a batch of macaroons? I mean, I owe it to the French, really, to admit my naivety and honor a dessert tradition that has been embraced by Starbucks and every other fancy food baker in the country. After reviewing many a macaroon recipe, I chose to follow the one Mr. Lebovitz shared for French Chocolate Macaroons because of its relative simplicity (and because his macaroons weren’t pink). Still, I had to trek down to Michaels to buy a piping bag and tip and then pop next door to Vitamin Cottage where happily I found almond meal. The next morning, I woke early and got to work.

As indicated above, points of contention abound when it comes to how one makes macaroons, starting with whether or not you should keep your egg whites at room temperature or in the refrigerator, for one, two, or three days prior to the big day. I left my eggs out on the counter for almost 24 hours. I took a departure from all recipe instructions by using a hand-held rotary beater for beating my eggs into stiff peaks. This instrument has become my favorite tool for working with eggs. Using the beater is fast and strangely satisfying.

Other technique arguments involve how long you should mix the meringue with the almond meal and whether or not (and for how long) you should leave the piped macaroon batter out to dry before baking. The point of all this fuss is that you want to produce the right conditions for the development of the little rim that appears at the base of the macaroon as its baking. This rim, otherwise known as “the feet,” makes or breaks your macaroon. The other concern is that you don’t want your macaroons to crackle on top. They must be smooth. Appearance is everything, right?

I thank the stars above that with little effort and no fuss, I made a batch of macaroons that came out nearly perfectly. Actually, the 30 small rounds that I piped onto a double-layer baking sheet came out perfectly. The 14 or so rounds that I piped onto my thin pizza pan however, came out with no feet and cracked tops. I attribute this in part to the pan, but more to the fact that after I piped the rounds, I piped more batter on top of the original round because I had run out of space and figured I could just make them bigger. Wrong.

I made Mr. Lebovitz’s chocolate ganache filling (and added pure vanilla extract), sandwiched the macaroon cookies together and then waited the suggested one day before sampling (OK – I ate a few of the cracked cookies once they had cooled – they were crispy and sweet). Nothing like a burst of chocolate almond sugary goodness (that doesn’t stick in your teeth). I impressed myself and then wondered, would I make these again? Once I found these beautiful photos of other macaroons made without food coloring, I got kind of wistful just thinking about re-creating them. Only time will tell.

Always wanted to make macaroons but never found the gumption? Go for it! Then, tell me about it here.

Enjoy!

Carol

Thanks to Ricoeurian for the pastel colored macaroon photo.

I may come to regret April 18. As of today, the date looms large in my mind as my first possible attempt to run a half marathon. I say ‘possible’ because I have yet to register for the race I have in mind: the Horsetooth Half Marathon. But, I’ve downloaded a race training schedule a girlfriend recommended and I’ve even convinced the same girlfriend to race as well. So what’s the holdup?

In a word, training. I won’t enumerate all the obstacles that lie before me. Let’s just say that other time commitments and a lingering hamstring issue make me wonder if I’m out of my mind. After yesterday’s run, which fell on the heels of four consecutive days on skis, I’ve realized that I have no idea how to properly fuel my body. By nine-thirty in the evening, I thought my muscles might start to consume themselves. Clearly, the leftover curried veggie rice bowl I had for dinner wasn’t enough. My solution? Eat a big bowl of muesli and go to bed.

Please know that my food choices weren’t without inspiration or knowledge. I’ve long known that the dietary needs of athletes call for healthy doses of complex carbohydrates (hence the rice and muesli), which convert to a necessary source of energy stored in the liver and muscles as glycogen. However, what I have failed to appreciate all these years of participating in athletic endeavors from backcountry skiing and mountain biking to triathlons and yoga is how to properly recover from said endeavor – especially when training for an event.

I’ve realized that if I want to get the most out of my training so I can perform well on race day, I need to thoughtfully consider not only what I eat these next several weeks, but when I refuel. After doing some online research, I was surprised to learn that when it comes to working out, the most important meal you can eat is the one you have after you exercise. Not only that, you have just 60 short minutes in which to seize upon a window of opportunity for helping your body adequately recover.

Experts agree, what your body needs following exercise is amino acids and carbohydrates. Amino acids are the building blocks of protein and proteins help repair and build muscles. Preferred go-to sources for protein include salmon, eggs, chicken, soy and whey protein (yes, those protein shakes actually do good so long as you don’t go overboard with the calories). Carbohydrates – especially low-glycemic carbs that are high in fiber like oats, guinoa, rice bran and other whole grains – help replenish your body’s energy reserves. I found several recommendations for post-workout meals as well as other power foods that are ideal for eating throughout the day.

I’m happy to learn that of all the grains recommended by the flock of experts I consulted, rolled oats rate exceptionally high because they contain more soluble fiber than any other grain. This results in slower digestion. Oats (not the ‘quick’ variety but the regular or steel cut ones) also pack more protein than any other grain. Good news for this half-marathon girl in training. One of my favorite breakfast choices is something I call How I Start the Day Oatmeal. I add pure vanilla extract to my oats to give them a lovely lift. Here’s how I make them:

• 1 cup rolled oats, organic if possible
• 2 1/4 cups water
• 1/4 cup date pieces
• 2 tablespoons ground flaxseed
• ½ teaspoon Rodelle vanilla extract
• 2 – 3 tablespoons coconut flakes, organic if possible
• pinches of kosher salt
• Toasted nuts, as much as you like of cashews, walnuts, pecans, pumpkin seeds, sliced almonds – use all some or none
• Agave nectar, to taste
• Milk, or non-dairy milk

1. Combine oats, water, dates, flax, vanilla, coconut and salt in a heavy-bottomed pan (1 quart). Set aside.

2. Chop up nuts into smaller pieces and toast over medium heat. Stir regularly and watch closely so they toast evenly. 5 minutes. Remove from heat. (I like to make myself a cappuccino while the nuts are roasting).

3. Place pan on medium low heat. Bring to a boil. Reduce heat to low and cook until oatmeal starts to stick to the bottom of the pan, stirring occasionally, 5 minutes or so.

4.  Remove from heat and let sit a minute or two.

5. Place in your favorite bowls. Add agave nectar, milk and top with nuts. Eat with your favorite spoon.

In addition to considering what and when I eat, I think I’ll also have to spend some time looking at my caloric needs. I finished my oatmeal breakfast almost two hours ago and already my tummy is starting to grumble. Guess I’ll go scramble me up an egg, sprinkle on some parmesan cheese and contemplate tofu and kale for lunch before heading out for my afternoon run.

When it comes to training for a big event, what refueling choices do you make?

Carol

Thanks to dimiqueen and muffet for bringing life to this post through their fantastic photos.

I made a chocolate cream pie today.  There was no particular reason, except that I had a lot on my mind and I’ve always found that when my mind is too full the best way to organize and calm those thoughts is to occupy my hands.  What better way to occupy those hands than to make something delicious?

I perused through recipes searching for the one I wanted to make (which turned out to be this one, although I used bittersweet chocolate instead of semi-sweet) and my thoughts turned from home and work matters to the easy and comfortable topic of food.

As I measured out the ingredients I would need for my chocolate cream pie, I thought about some of the things I’ve read on some of my favorite food blogs recently.  I’ve noticed that there has been a lot of emphasis on going back to the basics, using quality ingredients and enjoying the simple things.  SmittenKitchen made a great observation about the beauty of simplicity done well when she said, “great chefs make you wonder why you’ve wasting so much time with gimmicky sea salts and foie anything when you could be eating a perfect bowl of spaghetti.”

As I chopped my Ghirardelli bittersweet chocolate into fine little shards and watched as my cream and cornstarch mixture began to bubble cheerily over the burner, I thought about how this applies to so much more than spaghetti.  Why complicate things so much when wonderful simple food is so possible?  What is the point of food and eating anyway?

Well, for me, food and eating intersect in two very important ways:

1) Eat right. Since the old adage about “you are what you eat” makes me think I should be eating a rich, beautiful, intelligent, successful person, I prefer to think about giving my body what it needs to get through the day.  This includes not only a good balance of different foods, but making sure that what I eat is actually food.  So many foods, whether prepackaged, frozen or fast foods, are loaded down with chemicals and “food substitutes”.  Um…gross.  I’ll stick with real food, thanks.

2) Tastes good.  A lot of people I know who have the “food as fuel” mentality forego the taste element and think of eating only as a way to maintain certain levels of vitamins and nutrients in the body.  I, on the other hand, think that being healthy and eating can be a pleasure.  Food is beautiful and eating is enjoyable. Luckily there are other people who share this same idea!
Back with the pie, as I measured in some Rodelle vanilla extract with my chocolate and butter and folded that mixture in with my thickened cream, cornstarch and egg yolks, I watched the off-white and brown colors swirl and combine and I wondered: where does this chocolate cream pie fit into my mindset about food?

My conclusion? Part of eating right is being able to eat dessert every once in awhile.  I believe in using quality ingredients, like my Ghirardelli chocolate and my Rodelle pure vanilla extract.  This not only qualifies it as “real food” but it also makes it taste fantastic. Even something as simple as chocolate cream pie, when made with good ingredients, becomes special and beautiful.

Later, as I sat down to savor a piece, I still hadn’t figured out all the answers to everything work and home that had led me to baking in the first place.  But hey, I had pie! Right now, that’s enough.

How does good food help calm your mind?

~Laura

Ever since I started writing about vanilla, I’ve been asking this question: How can vanilla be used in a savory dish? After all, countless blog recipes feature vanilla as a mainstay in cookies, cakes and other sweet delights. Few, if any, coax vanilla into serving as a flavor foundation for main courses.

Enter Sarah Tomsic and Jan Findlater, proprietors and chefs of the Fly By Diner, an innovative commercial kitchen come gourmet order-and-carry eatery that is parked every Thursday at the entrance to the employee parking lot of New Belgium Brewing Company. I figured, if anyone could take vanilla and do something savory with it, it would be Sarah and Jan!

This dynamic duo met five years ago through Whole Foods Market where Sarah, a former chef at Beauregard’s in Wellington, taught cooking classes that Jan coordinated. Their mutual affection for healthy, flavorful and inspired cooking eventually led them to entertain a partnership resulting in the Fly By Diner, which opened for business in September 2009.

The Fly By Diner represents everything I aim for in my own cooking. Each week, Sarah and Jan create a thematic menu inspired by the season’s freshest ingredients (sourced locally when possible), whole grains, the weather (if it’s going to be freezing out – warm food choices may rule the day), even holidays. Think on this. Most restaurants create a menu that you might eventually learn by heart – because it never changes. Sarah and Jan create a new menu, usually three to four main dishes offered in small and regular portions, plus a baked goodie or other dessert creation, every week.

What spurs such change?  “We look at each menu as a balance between vegetarian and non vegetarian options,” Jan – the vegetarian of the duo – explains. “We’ve also been recently looking at menu options for people with dietary restrictions. The vast majority of what we make is from scratch down to our pestos, chutneys, and spreads. Love for great food – and international flavors – is a daily inspiration for us.” Vanilla is no exception.

When I asked her if she could incorporate vanilla into a savory dish, Sarah didn’t bat an eye. “No problem,” she said. “This will be fun.” When I opened Sarah’s email the following week (she sends each week’s menu to Fly By Diner fans), I wasn’t prepared for the level of creativity that my savory vanilla challenge had birthed.

In just a few days I was going to have the pleasure of tasting Chiles en Nogada (which includes real vanilla bean seed) with Walnut Cream Sauce (which includes real vanilla extract). Oh, and just to give a confident nod to the traditional use of vanilla as a baking ingredient, Sarah and Jan decided to offer triple vanilla cupcakes for dessert snacking. Dazzled yet? I was.

As it turns out, Sarah knows her vanilla. “Vanilla is versatile – it can be tropical or seductive or rich,” she told me later that week as I shoveled her triumphant Chiles en Nogada into my toothy, greedy funnel of chewing. “It adds a dimension of depth and completion to a dish – whether savory or sweet. Try making chocolate chip cookies without vanilla. They still taste good, but you know something is missing. I think consumers tend to take vanilla for granted. It comes in a little bottle and you put a teaspoon in baked goods. But, it can be so much more. A dash of properly made vanilla in a savory meat dish creates a surprising effect.”

Surprised I was. And just so very pleased. Or maybe drugged. While Sarah prepared me a plate of the Chiles en Nogada, I took a healthy bite of the triple vanilla cupcake she placed in my hands for safekeeping, presumably, until the end of my meal. Duh! Dessert first! The butter cream frosting, flavored with vanilla and sprinkled with vanilla infused sugar, had a thickness and appeal to it that when eaten with the cakey portion of the affair made this girl forget that there was any other reason to be standing outside a brewery parking lot on a Thursday afternoon with a daunting to-do list burning a hole in her pocket other than enjoying a triple vanilla cupcake.

Oh, and the Chiles en Nogada? One look at the recipe (see below) and you’ll see why I make it a goal to enjoy culinary treats from the Fly By Diner as often as possible. The combination of the walnut cream sauce with peaches, pears, pork, poblano peppers, cinnamon and vanilla was like licking the inside of Christmas, Easter and autumn treats all at once.

You can find the Fly By Diner at (insert address here) on Thursdays from 11 am to 2 pm. The Diner hopes to travel to other locations in Fort Collins this upcoming summer. Check their website for weekly menus and upcoming events.

Chiles en Nogada with Walnut Cream Sauce

6 pablano chiles, roasted, peeled and seeded
1 lb. ground pork
2 T. oil
2 peaches (we used frozen peaches from Ela Farm)
2 pears (frozen from Ela Farm)
1 onion, diced
2 cl. garlic, minced
2 roma tomatoes, seeded and diced
1 t. cinnamon
1 vanilla bean, split open and scraped
1 t. salt
Pepper to taste
1/2 c. slivered almonds
1/4 c. raisins (optional)
Seeds of 1 pomegranate
1 bunch flat leaf parsley, chopped

Roast, peel and seed pablano chiles and set aside.  Saute the pork, peaches, pears, onion, garlic and tomatoes in a skillet until pork is cooked through and vegetables are soft.  Add the cinnamon and vanilla bean, salt and pepper.  Cool this mixture and add the almonds and raisins.  Stuff each pablano with a handful of filling and fold the chile back together.  Place on a baking sheet covered with parchment, cover with foil and place in a 350 degree oven until chiles are hot.  Drizzle with nogada sauce and top with pomegranate seeds and parsley.

Walnut cream sauce

1/2 c. toasted walnuts
4 oz. Haystack Mountain Chevre
3/4 c. milk
1 t. Rodelle vanilla
pinch salt

Put ingredients in a food processor and blend until smooth.  Place in a saucepan and heat gently before drizzling over chiles.

Until the next,

Carol

I’ve never been one to embrace Mardi Gras with complete abandon. First of all, I’m not Catholic. Second, I live far from the land of King Cake. And third, I just don’t get it. I mean, what’s all the fuss about tromping around with painted bodies, tossing beads from floats and making insane revelry until all hours of the night when a girl should be getting her beauty rest and dreaming of her next dinner party? Puh-leeeeeeeeeze.

But here we are smack dab in the middle of February and I will admit that this year, I feel a small affection for what Mardi Gras seems to be all about: the coming Spring tide. I can just feel the ground beginning to pulse underfoot as it slowly wakes up from a season of dormancy. Strict observers of the season of Lent use Mardi Gras as the tipping point for absolution. Get it while you can ‘cuz, baby, you got 40 days of longing for what you gave up! Then Easter rolls around and we’re thick in bud and blossom and sowing seed. I love the seasons. I love this intertwining of religious symbolism and celestial passage. I love pancakes.

Yes, you heard me. Pancakes. The English (my father’s mother’s people – I was reminded of this each year when she visited) celebrate Mardi Gras with pancakes. Except they don’t call it Mardi Gras. Throughout the Anglican tradition the Tuesday before Ash Wednesday is known as Shrove Tuesday, or Pancake Day. Consult Wiki for an etymological bath on the origin of ‘shrove’. What you need to know, and what your kids need to know, is that Shrove Tuesday is all about eating pancakes (and even racing them). Doesn’t the Puritan in you just love this G-rated version of Mardi Gras?

Right about now you might be asking yourself, why pancakes, Carol? Why would an entire nation, nay – an entire religious tradition – embrace pancakes as the way to mark the final day before Lent? Let’s review some of the main the ingredients in pancake batter: eggs, butter and milk. These are also the main ingredients in many a sinfully sweet baked good. Pancakes became a preferred means to using up these ingredients in advance of Lent and the tradition stuck.

This year, what better way to celebrate Mardi Gras with your herd, I mean family, than to make pancakes? For best results, you might cook some up the weekend before (consuming most and then keeping some in the fridge for February 16) so you can enjoy both pancake making and eating. I also encourage you to branch out and not use the same-old pancake recipe (or heaven forbid – store bought mix) you’ve made for the last century. Just last week I experimented with these sour cream pancakes (I used flax seed instead of eggs and increased the amount of vanilla), and this week I’m going to try out these yogurt pancakes, or maybe these vegan sesame pancakes. Later this month when my friend Laurie comes to visit, I’ll even make her these gluten-free cakes.

Although cooking pancakes is pretty straight forward, I did find these Pancake Day helpful cooking hints, well, helpful. The fondue pot I bought off Craigslist last month came with a small cast iron skillet and much to my surprise, it cooks up a perfect pancake if I keep the heat low and re-stock the pan with a small hint of butter between each cake. Now, for me, toppings are what take the whole pancake experience to a new level. Plum cherry and peach jam, lemon curd and real maple syrup will turn even the blandest pancake into a culinary delight. What are your favorite toppings?

So, grease up the griddle, get out the eggs, milk, flour and vanilla and call in the kids – it’s time to celebrate the coming season with pancakes. Oh – and go top shelf this Shrove Tuesday by pairing your pancakes with homemade roasted vanilla orange juice. This delectable treat is a fantastic way to introduce your family to where vanilla beans actually come from (answer: not a bottle).

Many thanks to phillipe leroyer, and martin deutsch for their perfect pics.

Carol

We’re coming up on a holiday rich with history and tradition.  While paper hearts strung together and Hallmark cards adorned with chubby angels that strongly resemble pigs wearing wings may not say “romance” to you, February has long been celebrated as an amorous time of passion and love.  Although nobody can say for sure how Valentine’s Day really began (or even which St. Valentine is being honored on February 14th), there is no doubt that it is very much celebrated in today’s society.  In fact, did anyone else notice the Valentine’s paraphernalia start to make an appearance only a few short weeks after Christmas?

While there are a lot of things that are associated with love and Valentine’s Day (roses, jewelry, those gross message hearts that taste like chalk, anything pink or red…) chocolate is probably the most well known.  Frankly, that is perfectly fine with me.  I adore chocolate.  Whether it’s milk, dark or white chocolate (even though I know that white chocolate is not technically chocolate), paired with peanut butter, caramel, or served plain, I will devour it all.  Is there anything as beautiful or luscious as the way a bite of good quality chocolate can simply melt in your mouth?  I think not.  This has left me convinced that chocolate is the perfect food.

And it is not just me. Did you know that we’re wired to be chocoholics?  Seriously, I’m not making this up!  Our very biochemistry encourages us to eat more chocolate. When we consume chocolate, a whole mess of endorphins are released, thus earning the long-standing reputation of chocolate as an aphrodisiac.  Even though the modern medical community doesn’t always support this status, ancient Aztecs and Mayans understood the connection and revered chocolate as the food of the gods.  Personally, I choose to agree with the ancients.

Something I did not know, though, is that vanilla is also thought to be an aphrodisiac!  The Totonca, an indigenous people from Mexico, have an old legend about a goddess named Xanat, who happens to be the youngest daughter of the Mexican fertility goddess.  Xanat falls in love with a mortal man.  Desperate to be with him but prohibited by her immortalness, she transforms herself into the vanilla orchid, happy at last that she can bring everlasting beauty and joy to her human love and his people.  I think that might be the most romantic story ever.  However, the romantic nature of vanilla was extended beyond tragic tales and into the bedroom by people like Dr. John King, who in the 1800s advised the American Dispensary that vanilla should be used to “stimulate the sexual propensities” and swore by taking a swig of pure vanilla extract before bedtime.  Neurologist Alan Hirsch also found a connection between the scent of vanilla and special blood flow within mature men. Wow!

So with Valentine’s Day approaching, I have the perfect excuse to make lots of aphrodisiac treats (and if I happen to accidentally make too many and they linger around my apartment for a few weeks, who can blame me?)  This recipe for Chocolate and Vanilla Swirl Tartlets is like a two for one, with both vanilla and chocolate flavors. Then these Molten White Chocolate Cupcakes use both regular and white chocolate, along with vanilla extract.  If you really want to enhance the richness and complexity of chocolate, add some pure vanilla extract. You can believe I’ll be incorporating it into my baking!

Along with these two recipes, I was also dying to try out these “Life By Chocolate” mini cupcakes that Pioneer Woman posted.  I have little heart shaped molds that I knew would turn them from “cute” into “adorable.”  Too mushy?  I don’t think so…this is Valentine’s Day!  If this isn’t the time to pull out all those little sappy accessories and molds, when is?  I say bring on the mush! I decided that I had to make a test batch and they were just as delicious as promised, although the silicone molds didn’t pop out the baked cupcakes very easily.  I ended up baking the rest in a regular mini cupcake tin, but all of them tasted delicious!

The recipe was beautifully simple.

My favorite part was watching the colors swirl and blend as I mixed in the chocolate.

While the silicone molds didn’t work out, these little heart-shaped measuring spoons and whisks were too adorable to pass up and, thankfully, more functional!

What’s your favorite Valentine’s treat?
Thanks to Leo_Reynolds for the picture of the cherubim!
~Laura

Although single and without kids, I have an affinity for small children. I can relate to their needs (I require play time, too), I can usually act more goofy than they can (I have scared the occasional child with my zeal for dancing), and I have a fantastic repertoire of silly voices. So it should come as no surprise that given the choice to exercise myself to extreme pain at the gym last Saturday morning or bake cookies with my friends’ two daughters – Chloe, 7, and Becca, 5 – I opted for the latter.

I love baking cookies with kids, especially kids that are not my own, and especially in advance of a holiday – like Valentine’s Day. Their eyes sparkle with the anticipation of sneaking a taste of batter and decorating cookie tops with insane amounts of colored sugar.

I also find that kids love working with holiday-specific cookie cutters. This time of year they have no qualms about dipping into the Christmas cookie cutter collection because there are only so many heart-shaped cookies you can make. And, bless their little munchkin souls, they even forgive you when you realize you can’t make frosting because you forgot to buy powdered sugar. You simply agree to let them have not one but two cookies before lunch (in addition to the giant one you let them set aside for dessert after lunch) and everyone is happy again.

Like most children finding themselves in the kitchen with a grown-up, Chloe and Becca were eager to help prepare the batter for the cookies we set out to make. The recipe: Rodelle’s Rolled Sugar Cookies. In a stroke of brilliance, I let Chloe measure out the flour and sift it into a small bowl while Becca and I set out to cream butter, sugar, egg and vanilla. Each kid needed her own sense of empowerment and this strategy worked like a charm. Of course, I had to let Chloe take a turn with the hand mixer while Becca tried out the sifter. Then, they each took a turn with the hand mixer as we added flour to the wet ingredients. Becca let me know at least four times during this process how much she likes cookie batter. I mean, she really likes it. Can I blame her?

Once we put the dough into the fridge for a brief cooling period, the girls came somewhat unglued with the prospect of checking out my stuff, running around the house dressed in my scarves, and parking themselves on the bathroom counter as they painted their small faces scary pink with my ‘make-up stick’. I did what any smart adult would do: the dishes.

After this interlude of fashion and frolic came to its sad but eventual end, we got to work rolling out dough and cutting cookies. I was clever a second time to avoid possible sibling disquietude by cutting a line down the rolled dough to designate their private dough property. Of course, I then learned again how much Becca loves cookie dough (by now she had managed to casually sneak about a pint of dough into her wee mouth). I also learned what Chloe and Becca love most about Valentine’s Day: the color pink. Not love. Not chocolate. Not even cookies. Pink.

As their little hands plied dough away from the heart-shaped cutters and we talked about how much we loved dough and couldn’t wait to eat a fresh out-of-the-oven cookie, I knew with certainty that Valentine’s Day was just a lovely excuse to spend a morning in the kitchen with little girls who would one day discover their own joy for baking with friends.

I hope your own adventures in baking include small children and their valentine, as well as a great story. Just wondering – how much cookie dough can your kids eat?

Dreaming of cookies,

Carol

Ardour: Anglo-French, from Latin ardor burning, heat, ardor, from aridus dry; 14th century; an often restless or transitory warmth of feeling; extreme vigor or energy; intensity; zeal; loyalty; passion.

When I moved back to Fort Collins in 2008, I did what any single girl would do. I went in search of a coffee house to call home and spy cute boys. There, on the edge of Old Town where Linden Street crosses Jefferson and heads northeast to the infamous land of beer, I found my spot: Café Ardour.

At first I was drawn to the farmhouse simplicity of the cafe’s interior. Morning light pours through tall, east-facing windows illuminating the subtle leaf green, sherbet orange, robin’s egg blue and butter yellow of the café’s walls. Tables of thick oak, distressed wood and odd sized rectangles give ample space for writing down thoughts, or having intimate conversations. Oh the comfort! Then, I fell in love with the revolving art gallery, the baristas’ cute aprons (acquired here and there from thrift stores and friends) and fortunately, an amplitude of cute boys to spy on.

But, ultimately it was the cafe’s generous variety of fantastic baked goods (the ginger sparkle cookies melt in your mouth), its perfectly dry cappuccinos and its commitment to local and seasonal foods that secured my own ardour for my new office home away from home.

During the growing season, Café Ardour sources most of its salad greens, cucumbers, tomatoes and other available veggies from Colona Community Farm run by café owner (one of four) Sarah Rushlow and her partner Nic Theisen. Fresh fruits used in seasonal baked goods and as plate garnish hail from Ela Family Farms and other Hotchkiss orchards. Coffee orders feature Morning Fresh Dairy products and sandwich plates might include Haystack Mountain goat cheese.

On any given day, a craving for brownies, peanut butter chocolate chips bars, sour cream coffee cake, chocolate chip cookies, and granola or vegan banana muffins can be instantly met the moment you saunter up to the counter and place your order. More specialty items, like Vanilla Bean Cream Cake appear on a rotational basis.

Shall I say that again? Yes. Vanilla Bean Cream Cake. I asked Maggie Davis, café barista and baker (everyone who works at the café helps prepare foods and bake sweets) if she would, you know, just whip me up something featuring vanilla ‘cuz I was writing about the place and boy it sure would be nice to have something vanilla to sample and write about. Her eyes got big, a sweet smile parted her lips and she simply stated those four fabulous words: Vanilla Bean Cream Cake. Little did I know that VBCC was a favorite item of many a café regular. Jackpot.

Armed with Rodelle Bourbon vanilla beans and pure vanilla extract, Maggie spent part of an afternoon shift preparing and baking the rich, moist, chewy, and ridiculously sinful excuse to never bother with dieting again.

The recipe – discovered in Baking By Flavor by Lisa Yockelson – not only includes pure vanilla extract and vanilla bean, but also: intensified vanilla extract (Yockelson’s own creation) and vanilla scented sugar (items Maggie didn’t have on hand). I don’t have room enough here to include the entire recipe and instructions (Yockelson’s recipes and methods are thorough), but here’s a sample of what else you’ll find inside:

• ½ pound of butter
• ½ cup of shortening
• 5 large eggs
• 1 cup table cream
• 2 ¾ cups vanilla scented sugar (for vanilla scented sugar, add 1 bean to 2 cups of sugar and let it infuse for a couple of weeks, shaking the sugar every so often. Click here for more info or check on the side of Rodelle’s vanilla bean label).

I sampled the cake the following afternoon as Maggie shared a bit of Café Ardour history with me (doors opened in 2003; owners and employees are deeply committed to sustainability). I have to admit my powers of concentration were impacted by the effects of bathing my taste buds in vanilla decadence. Seemingly drugged by vanilla and sugar, I floated out of Café Ardour without a care to the world, other than planning my next return to my home away from home.

Have you ever tried any of Linda Yockelson’s recipes? Which ones?

With many thanks to Cafe Ardour and Maggie Davis for their kind assistance and generosity.

Carol

Just about now, foodies and other fine citizens nationwide are taking comfort in the New Year. What other time of year so aggressively sanctions the act of starting all over again? Those innumerable regrets you harbor for locking your hip next to the truffles and cookies at your holiday office party, or indulging in more than your fair share of vanilla bean martinis and apple pie since Thanksgiving rolled around? Poof! They can be magically transformed into a Resolution For What You Will Not Do in 2010.

I suppose the handed-down Puritan psychology that formed the backbone of our culture’s work ethic has something to do with our obsessive need to feel bad about enjoying All Things Good and then resolve to change our ways. Yet, it’s a lovely idea that we can take control over our choices, make good (or, ahem, better) ones, and purposefully turn ourselves into more enlightened beings.

This year, instead of looking at those places where reality is not measuring up to my ideal (and thereby crafting a resolution born out of a lack or ill-feeling for where I fell short), I’m focusing on what I want to bring into my life – multiple mountain bike and ski trips, my first garden, new yummy recipes, and a dog – regardless of last year’s accomplishments.

For me, there’s no point saddling myself with a painful, daunting task such as: I will only drink coffee once a week. Instead, I might ‘resolve’ to drink more tea! As you can see, it’s a subtle shift, but this approach focuses on what I can bring more of into my life, instead of what I need to cut out. Here’s how this plays out across the board in my essential 2010 Resolutions for Abundance:

1. Bring on Seasonal Eating
In 2009 I embraced local and seasonal produce like never before. I joined Happy Heart Farm CSA as a working member and started learning about our local farmers. I want to expand my knowledge of Colorado farms in 2010, eat as seasonally as possible and start interviewing farmers to learn more about their operations, land and passion for food.

2. Love my Fridge
I’ve been dining out with less frequency on account of the previous resolution, but lately when I open my fridge these days – it’s scary inside. So many cheeses left unloved, so many veggies rotting in the bottom of my drawer. Guess I need to cook more and truth be told, shop with less enthusiasm. The more I cook, the more I can share with friends and the more we can consult on new recipes and ways to use the veggies, cheeses and leftover rice that occupy the dark recesses of said fridge. Of course, with vanilla at my side, there’s always room for creativity, like playing around with this rice pudding recipe by using my precious vanilla beans instead of extract.

3. Muse, Bluegrass, and Dancing
I love to dance, I love music, and I love to be inspired. While I’m no artist, I seek more creative energy in my every day life and I know that music and dancing will help take me there. So, I aim to turn up the tunes, boogie in every corner of the house, and celebrate the sounds and rhythms of life. I just might even learn to play an instrument, go to my first ever Telluride Bluegrass Festival, and start writing a book.

4. Get a dog
I’ve never, ever had a pet. I aim to change that this year. I’m so excited. Woof!

5. Ride, ride, ride, ride and ski, ski, ski, ski
I’m a glutton for mountain biking and backcountry skiing. I can never get enough of both. This year, I want to take more trips to explore new trails and see new mountains. I’m also aiming to ride more at night with my super cool new headlamp.

What will you bring into your life in 2010? More vanilla? More healthy eating? More hikes in the woods? Discovering new cafes and favorite haunts? Whatever makes it onto your list, I wish you great joy in embracing that which enriches your life, expands your heart and gives you new hope in the new year.

With abundance,

Carol

Happy New Year to Legalnonresident, alicepopkorn,  Ed Youdon, and Rob Lee for the use of their spirited photos.