Old in Art School

Facade finished.jpg

When I saw the title of this book, I was immediately attracted to it. This is the year I turn seventy. At sixty-two I completed my Ph. D. in Business Marketing, not in art, although I did finish my BA in Art in 1971 and my MA in Art (although with an emphasis in interior design) in 1985. I understand going back to school when a little older is all about attitude. I laughed at the beginning of the book, as the author described the other students, the attire, the classrooms and the fear of failure, but as I listened on to the audio-book I liked it less and less.  One of the reviews of the book described how I innately felt perfectly:

“I was excited to dive into this book, hopeful for little nuggets of wisdom for my similar journey and perhaps a laugh or two in self-reflection. Instead, the reader encounters a self-indulgent, needy author who repetitively presents an inventory of her resume ad nauseam. She used this book to disparage other students all while trying to impress the reader by spewing supercilious comments and including very little about the process or art school. This book had so much potential but was so disappointing.” 

It is interesting to think that no matter how successful you were in what you did before, no one in your art classes knows that or cares about that. I had a little of that this weekend when I took a tonal painting class of street scenes.  I love the work of the man that taught the class and I learned quite a bit in the class. Mostly I learned I don’t like doing a tonal painting.  I love painting with color! Color kept creeping into my paintings in the class and I kept getting in “trouble” for adding too much color.    Sometimes in life, it is just as important to know what we don’t like, as much as what we love.

When I sat down to write my blog, I thought I would look at the artwork of the author of the book before I wrote a lot about it. Viewing her artwork, the first thought that crossed my mind was that she wrote this book, not about her real art school experience, but to promote herself and her art. Her background is in writing and history, so she knows how to write about history, but in this book, she makes being older a roadblock, not an advantage. She has gotten quite a bit of attention over the book, and thus her art. What is totally missing in this book, are all the other wonderful artists that started their art life later in life. She is certainly not alone!

Maybe I should write about starting and stopping art in your life. You start as a child and my case went on to study it in college. Then you start a career, get married, have children (oops no time for art), and in my case was widowed at a young age and raised my sons on my own and don’t have much time for art till your children are grown and have lives of their own.

When she started talking about how you have to dress to be a successful artist, I started losing interest.  Moving forward to discuss the philosophical side of the history or artists (in her opinion) I began wondering if I wanted to bother to listen to the rest of the book.

The book made me think about my own tonal experience. You can enjoy viewing art that you do not enjoy attempting. You can be award-winning in other fields and not art, and still enjoy painting. I have had many art shows, but never entered a contest with my art.

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The class was a learning experience. We worked on these small the first afternoon after watching a demo in the morning. The one on the top right was the first one with the second below and the third in ochre tones.

We moved forward painting in a slightly larger format the second day after another morning demo. My green trees are too green for tonal painting, but as I said I like “color”.

Street scene from Terry Miura Class.jpg The last and/or third day we had options of what we could paint.  I chose to paint a facade of a building, as I used to do a lot of rendering in interior design school, and as an interior design college professor.  I am still working on the facade and realized when I stood back and looked at it, I had added a shadow to the awning, and now I had shadows coming from two directions.  I will try to make the correction and add it to the post. The building and the cafe next door need names too!

I heard once, and again in this class: “If the painting is not selling, add a dog.” I think this painting may need a dog-walker with several dogs. I think it is better to laugh at oneself, that try to be pompous about what you cannot do.

Facade.jpg

As always, I walked away having learned something new, met new people that love art and enjoyed the camaraderie of painting with new and old friends.

I will continue to listen to the rest of the book and hope it gets better, but reading several reviews I don’t think that will be the case. It makes me want to write a funnier book on a similar topic. One of the other reviewers wrote: “More of a self-congratulate memoir of past achievements than a book of more recent achievements. Disappointing … could have been much more.” 

It could have been written in a much more positive manner and encourage those of us over twenty to try different things.

Old in Art School

History of the KitchenAid Stand Mixer

kitchenaid k5a gradient

 I found this article online and just found it interesting, as most of cooks own a stand mixer of some kind.  I have had several in my lifetime. One caught on fire, although it was not a KitchenAid, it was a very high-quality Kenwood with too much cookie dough. I replaced it with a 4.5 quart KitchenAid which I used for years.  I added a 7-quart pro KitchenAid this last year and love both the old and the new.  I do not keep either of mine on the counter, as I love a clear counter.  One (the old one) is in the pantry, and the other lifts hydraulically from a space beneath the counter. I often did wonder about their history. 

KitchenAid’s story

When you envision a well-equipped kitchen, there’s probably a gleaming KitchenAid stand mixer sitting on the counter. The complex machine, camouflaged in Deco architecture and cheerful color, is a sign that one’s made it in the sphere of adulting.

The KitchenAid mixer has maintained its place as a status symbol for a century, doing far more than modernizing countless kitchens. The very appliance that has shaped so many lives directly reflects modern American history.

The KitchenAid mixer didn’t just save time in the kitchen; it helped time move forward.

The story goes that Herbert Johnston, an engineer working for the Hobart Corporation, conceptualized the standing mixer after watching a baker mix dough and thinking there had to be a better way. Development started in 1914, and the first standing mixers went somewhere that desperately needed to industrialize its kitchens: the military.

A lot of the military and government for soldiers is a large part of how our food system developed. Military chefs needed to feed a lot of people and cooked in bulk all day long, and updating kitchens were the best solution. By 1917, all U.S. Navy ships were equipped with model H mixers.

Hobart then shifted gears to produce home models, and soon after the KitchenAid C-10 mixer was born. At the time, although a sizeable chunk of employed women were maids (More than half of employed women worked in “domestic service” according to the 1870 census, and that percentage continued to increase), the early 20th century saw a shift away from live-in servants, meaning many women were now cooking for their families for the first time.

It’s difficult to look back at how cooking used to be compared to what we can do now. At this time women were expected to have a several-course meal, always with a dessert. That was a lot of labor that went into cooking for your family. Preparing elaborate meals was also tied to status. How much you loved your family was dependent on how elaborate your meal was. Having the standalone mixer wasn’t just a minor convenience. It could really change a woman’s day as she was doing all these various things that we take for granted today.

However, practicality didn’t come cheap. You had to have the money in those very early years to have a standalone mixer, adding that in today’s prices, the C-10 exceeded $1,000.

The KitchenAid mixer didn’t take off immediately as the high price deterred retailers, but word of mouth started a sales momentum among the upper class.

It was very much ‘I have to have this because so-and-so has it.

kitchenaid standing early

In the early days, KitchenAid sales were conducted by an entirely female, door-to-door force, the first of its kind, and a precursor for entrepreneurship such as Tupperware and Avon representatives. Since KitchenAid targeted wealthy housewives, the best way to market them was by coming into a woman’s home, preferably when her husband was around.

There was this idea that only a man could understand the engineering aspect of this appliance and how it worked, even though she’s gonna be the person using it. In that way, KitchenAid was just as much about the housewife’s relationship with her husband. KitchenAid would sell it every Christmas. It was obviously the gift that was given to the housewife. In some ways, it seems demeaning, given today’s lens, but at that point in time, it was a status symbol.

After World War II ended and the era of mass consumerism dawned, broad industrialization of the kitchen emerged. Appliances indicated that a family had made it, and other companies developed their own standing mixers. Despite the more affordable competition, KitchenAid held its own for two reasons. First, the quality couldn’t compare. And KitchenAid’s secret weapon took that longevity even further.

What was smart about what KitchenAid did that the others didn’t do was cross-generation accessories. What that means is that if you bought a KitchenAid mixer in 1950 and kept it through the years, even though the appliance itself would evolve, you could still use the accessories with the mixer you had. It meant that women could pass down their KitchenAid mixers and extensions to their daughters.

Whatever their design was at the beginning, they either smartly or were lucky to discover a concept that they could have evolved without having to start over with everything again. As our food systems changed over time, they were smart enough not to change the model of the concept that they had. They didn’t try to talk down to their consumer or try to be trendy. And sticking with that traditional model is what’s made them so successful. That combination of quality and commitment helped KitchenAid hold its own against competitors, and it’s a huge part of what keeps them successful today.

KitchenAid’s fate may have turned out differently without behind-the-scenes feedback from housewives. These women weren’t just the target audience, but also developers who emphasized that standing mixers should be in the home. They often had a significant voice in food products and appliances because they were the ones that were using these things all the time, although they rarely received the credit. Even the appliance’s name came from a wife’s feedback: “I don’t care what you call it, but I know it’s the best kitchen aid I’ve ever had!”

KitchenAid also helped women break outside domestic restrictions by giving them careers in home economics. We sometimes act as if women’s labor in certain generations made pin money, but a lot of women were supporting their families, Voss says. The KitchenAid mixer was its own Trojan horse: an industrial-grade machine disguised in a pretty color. Women found all sorts of ways to make money and have careers using the concept that only a woman could understand such things.

And the opportunities that evolved out of door-to-door KitchenAid sales, such as Tupperware parties, allowed women to safely gather and discuss topics that expanded far beyond cooking. These meetings inspired women to run for positions of power, such as school board, and eventually political office.

They had to work within what they had at the time. They couldn’t go out and do certain things, but if you look back over women’s history, they found a way.

It was amazingly progressive but done in such a way that seemed safe. It wasn’t just about the mixer itself. It was about what it represented.

History of the KitchenAid Stand Mixer

Carrot Cake

As you might have figured by now, I love to do two things in life: Paint & Cook

I am not a big sweets eater, but I love the process of baking and love sharing what I bake with my small community.  Our community has a Pie Auction each year in which I did participate only one year.  When I was there, the owner of a local restaurant bought a pie to support the auction and in passing said, he would just drop by our local fire department, as he did not need it.  I thought that was brilliant and we did the same with the pie we purchased.  I did take one slice, which I often do just to see what it tastes like or in my case save one slice for my husband.

This started a now two-year strategy of baking and sharing with my local fire department.  Yesterday I baked a Carrot Cake for the fire department, as I had my first actual request for a repeat.

 

Carrot Cake.jpg

INGREDIENTS FOR T H E CARROT CAKE :

• 2 1/2 cups (12 1/2oz/ 355g) all-purpose flour (preferably weighed)*

• 1 1/4 teaspoons baking powder

• 1 teaspoon baking soda • 1/2 teaspoon table salt

• 1 3/4 teaspoons ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1/8 teaspoon ground cloves

• 1lb/ 450g peeled carrots, (about 6 to 7 carrots)*

• 1  cup (10 1/2oz/ 298g) granulated sugar

• 1 cup (3 1/2oz/ 100g) packed light brown sugar

• 4 large eggs

• 1 1/2 cups (355ml) vegetable oil

CREAM CHEESE FROSTING :

• 10 tablespoons (5oz/ 142g) unsalted butter, softened to room temperature

• 3 cups (12oz/ 340g) confectioners’ sugar, sift if lumpy

• 2 teaspoons vanilla extract

• 1/2 teaspoon salt

• 2 tablespoons (1oz/ 28g) sour cream

• 1lb/ 450g COLD cream cheese, brick-style cut into 1-inch pieces

INSTRUCTIONS

TO MAKE THE CAKE:

  1. Adjust oven rack to middle position and preheat oven to 350F/180C.
  2. Spray three 8inch or two 9 inch round pans with nonstick cooking spray or lightly grease with oil. Line the bottom of the pans with parchment rounds and spray parchment or lightly grease again with oil then dust with flour, tapping out excess flour.
  3. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg and cloves (if using); set aside.
  4. In a food processor fitted with the shredding disk or using the small holes of a box grater, shred carrots (you should have about 3 cups); set aside.
  5. In the bowl of standing mixer fitted with paddle attachment (or in a large bowl and using a hand-held mixer), beat eggs and both the granulated and brown sugars together on medium-high speed until thoroughly combined, about 45 seconds.
  6. Reduce speed to medium; with mixer running, add oil in slow, steady stream, being careful to pour oil against inside of the bowl (if oil begins to splatter, reduce speed to low until oil is incorporated, then resume adding oil). Increase speed to high and mix until mixture is light in color and well emulsified, about 45 seconds to 1 minute longer. Turn off mixer.
  7. With a rubber spatula, stir in the flour mixture by hand until just incorporated and no streaks of flour remain. Stir in the carrots.
  8. Give the batter a final stir to make sure it is thoroughly combined. Scrape the batter into the prepared pans and smooth the tops
  9. Bake until a toothpick or a skewer inserted into the center of the cake comes out clean or with a few cooked crumbs attached, 20 to 25 minutes, rotating the pans halfway through baking time.
  10. Let the cakes cool in the pans for 10 minutes. Run a small knife around the edges of the cakes, then flip them out onto a wire rack. Peel off the parchment paper, flip the cakes right side up and let cool completely before frosting, 1 1/2 to 2 hours.
  11. To frost and assemble, place one of the cake layers onto the cake platter. Spread 1 cup of the frosting over the cake, right to the edges. Place a second cake layer on top and press lightly to adhere. Spread another 1 cup frosting over the second cake layer. Top with the final cake layer, pressing lightly to adhere. Frost the top and side of the cake with the remaining frosting.
  12. I like to add chopped pecans on the side and decorate the top with half-nuts.

TO MAKE THE FROSTING:

  1. In the bowl of a stand mixer fitted with the paddle attachment beat the butter on medium-high speed until creamy and lightened up, 1 to 2 minutes.
  2. Add the confectioners’ sugar, salt, and vanilla and beat until lightened in both color and texture and looks fluffier than when it started, 4 to 6 minutes. Beat in the sour cream.
  3. With the mixer running on medium speed, add one piece of cream cheese at a time, one after the other, mixing well after each addition so there are no lumps. Continue adding the cream cheese until fully incorporated.
  4. Increase the speed to medium-high and beat until the frosting is light, fluffy, whipped-like and until almost no cream cheese lumps remain 4 to 6 minutes.

Now you can easily make this yummy Carrot Cake!  It has always been a hit when I have served it.

Carrot Cake

Taking Art Classes

After a little hiatus from painting impressionistic work, I am back taking some classes and really enjoying the art of the little painting.  A couple of months ago I took a class at the Winslow Art Center by David Marty for six weeks and really enjoyed learning new ideas and techniques.  The class is and was fun (new section now) as we paint one photograph in class (can finish at home) and do another one for “homework”.  It has gotten me back doing one of the things in life I love the most (cooking being the second).Painting Class 1.jpg

This was the first painting I did in class and really enjoyed the process and continued to use some of what I learned in painting number two which was our homework assignment.

Painting Class 2.jpg

Back in class, we critiqued what we had done at home and worked on a new photo.  Everyone seemed to like my homework and it is still the favorite of my husband.

Painting Class 3.jpg

Back in class we worked more on reflection and tree shapes and were sent home with homework of painting the garden.  I did not love the “garden”, so reversed it and added a little girl in the garden.  It looks a little “old world” to me and is not one of my favorites.

Painting Class 4.jpg

From there we went to working on a road scene, which I thought was fun and liked the result.  It is fun to see your style change and grow in a rather short amount of time.

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Painting homework for that week, seemed a bit overwhelming to me when I started working on it, as it seemed to be mostly “just trees”, and to try to make that look interesting was somewhat challenging.

 

Painting Class 6.jpg

I think it turned out better than I would have predicted and it did not take a lot of time, or I should say I did not spend a lot of time on it.

One of the other things I was doing while taking the class was working on a three foot by five-foot commission for a design client, so it was interesting going from working on an 8″ x 10″ or 9″ x 12″ to working on the larger scale.

abstract during painting class.jpg

Back in class, we worked on painting rocks on this cliffside painting with rocks and trees.  For once I did not finish in class and worked on the rocks when I got home.  I have started collecting art books, which are always good for getting ideas of how to do something differently.

 

Painting Class 7.jpg

Homework came as another road scene with a barn off to the side.  I really enjoyed working on this one and liked the result, although I did tweak it a bit after the class.

Painting Class 8.jpg

Coming back to class we had the opportunity to work on a Night Scene, and this is what I came up with for the project.

Painting Class 9.jpg

This one came out more abstracted than any of the others I had done. The teacher of the class seemed to like it.  And homework was of a barn, as requested by someone in the class.  I have painted a lot of barns, but usually 18″ x 24″ or bigger, so this was fun.

Painting Class 11.jpg

Working on skies with lots of clouds came next.  Have you ever noticed that the lowest clouds are always parallel to the horizon?  The more I paint the more I notice these things. We painted this in class and difference in how people see the same thing is amazing to me.

We were sent home with more homework after our first six classes, as everyone in the class asked if the same teacher could come back to teach another four-week session.

Painting Class 12.jpg

We came back to class and the first day we painted waves.  Now, this may look easy, but to make them look real (and interesting) I found quite challenging.

Painting Class 13.jpg

Following the beach scene we were sent home the following assignment, which I did twice, as I did not like the first one very much.

Number 1

Painting Class 14.jpg

Number 2:

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Tell me if you can see the differences.  I liked the second one much better.  This is becoming a trend now with me and seems the second one is always better.

Since we were all snowed in for more than a week, the perfect exercise for the class must have been working on snow paintings.  We did a series of two and I painted them both twice.

Number 1:

Painting Class 16.jpg

Number 2:

Painting Class 17.jpg

There is quite a difference between these two.  I painted the second one in class.

On to the second snow scene, which both are homework. I didn’t love the first one, so I painted it again.

Number 1:Painting Class 18.jpg

Number 2:

 

Painting Class 19.jpg

I do not know what adventure we will paint tomorrow, but I know it will be fun.

Port Gamble Diana.jpg‘So we all worked on a photo taken at Port Gamble in the mist.  Here is my rendition.  This week we have two homework assignments (Oh my) and to bring in a piece we are working on.  I don’t have anything in process, so will start a new Airstream and take it to class.

Airstream on the Lake.jpg

So here is what I took to class.  We did two more homework assignments. I made a couple of changes to both and here they are.  It was a great class and I think everyone learned a lot.  It is always good to see something from someone else’s perspective.

Madronas.jpg

The photo of these Madronas are probably not something I would have ever chosen to paint, but it makes for a rather eerie effect.

Stream.jpg

The photo of the stream literally had no color, so I enhanced it in Photoshop and even though it is a bit “green”, I rather like the result. Can’t wait till the next time I take a class.  Oh wait, it is not that long I take one this weekend.

Taking Art Classes

Hazelnut Espresso Truffle Cookies

Hazelnut Espresso Truffle Cookies: a perfect treat of sinful chocolate ganache sandwiched between two hazelnut espresso cookies. I found this recipe in America’s Test Kitchen’s “The Perfect Cookie Book”.  Next time I would just buy the hazelnuts already skinned.  That took way too long, and even though I like the taste, it took forever to roll the dough out to 1/8″ and actually my rolling pin only measure 1/6″, so that is the thickness of mine. These and Snickerdoodles, that I made yesterday will be delivered to our local Senior Apartments, for their Friday movie night.

Hazelnut ExpressoTruffle Cookies.jpg

INGREDIENTS

  • 1 cup hazelnuts, toasted and skinned
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg plus 1 large egg yolk
  • 4 teaspoons instant espresso powder
  • 2 teaspoons vanilla extract
  • 3/4 cup heavy cream
  • 3 cups bittersweet chocolate chips

DIRECTIONS

  1. Process hazelnuts in a food processor until finely ground, about 30 seconds.
  2. Whisk flour, salt, baking powder, and ground hazelnuts together in a bowl.
  3. Using a stand mixer fitted with a paddle attachment beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes.
  4. Add egg and yolk, one at a time, espresso powder, and vanilla and beat until combined.
  5. Reduce speed to low and add flour mixture in 3 additions until just combined, scraping down the bowl as needed.
  6. Transfer dough to counter and divide in half. Form each half into a 5-inch disk, wrap disks tightly in plastic wrap, and refrigerate for 1 hour.
  7. Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
  8. Let chilled dough soften on the counter, about 10 minutes. Roll 1 disk of dough into a 14-inch circle, about 1/8 inch thick, on a lightly floured counter.
  9. Using a 2 1/2-inch round cookie cutter, cut out 30 circles; space circles 1/2 inch apart on prepared sheets.
  10. Gently reroll scraps once, cut into circles, and transfer to prepared sheets.
  11. Bake until edges are lightly browned, about 7 minutes, rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to wire rack.
  12. Repeat with the second disk of dough. Let cookies cool completely.
  13. Heat cream in a small saucepan over medium heat until simmering. Place 1 3/4 cups chocolate chips in a bowl. Pour hot cream over chocolate chips; cover and let sit for 5 minutes. Whisk chocolate mixture until smooth. Refrigerate ganache, uncovered, stirring occasionally, until thickened, about 40 minutes.
  14. Spread 2 teaspoons of ganache over bottom half of cookies, then top with remaining cookies, pressing lightly to adhere.
  15. Microwave remaining 1 1/4 cups chocolate chips in a bowl at 50% power, stirring occasionally, until melted, 2 to 3 minutes. Drizzle chocolate over cookies and let set, about 30 minutes, before serving.
Hazelnut Espresso Truffle Cookies

Chicken Paprikash with Spaetzle

It was snowing like crazy here today so no going to the grocery store.  I had thawed out some chicken and wanted to make something that felt like “comfort food”. My German mother-in-law used to make this when she would come to visit and I have always loved it.  She cooked her chicken in tomato sauce and just added the spaetzle at the end, but I like cooking them separately.  It always brings back very fond memories of her cooking in the kitchen when my three sons were little.  They always baked together.

Chicken Paprikash with Spaeztle.jpg

Ingredients:

  • 4 tablespoons butter, cubed
  • 1 large onion, chopped
  • 1/2 cup all-purpose flour
  • 2 tablespoons paprika, divided
  • 1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up
  • 1/2 teaspoon salt
  • 3 tablespoons chopped fresh parsley
  • 1-1/4 cups chicken broth
  • 1 cup sour cream
  • 3 tablespoons capers with juice

Spaetzle Ingredients:

  • 4 cups all-purpose flour (you can also use whole wheat flour)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly grated nutmeg (optional)
  • 4 large eggs
  • 1 1/4 cup milk or water + more as needed (milk produces a richer Spaetzle) (add more flour if the dough is too runny, add more milk or water if it’s too stiff)

Directions:

  • 1. In a heavy skillet,  saute chopped onions until tender. Set aside.
  • 2. In a large plastic resealable bag, combine flour and 1-1/2 teaspoons paprika; add chicken, a few pieces at a time and shake to coat.
  • 3. Place chicken in skillet; brown on all sides. Add the salt, parsley, broth and remaining paprika. Cover and cook over low heat until juices run clear, about 45 minutes.
  • 4. For spaetzle, in a large bowl, stir the flour, eggs, milk, salt and baking powder until smooth (dough will be sticky). In a large saucepan, bring water to a boil. Pour dough into a colander or spaetzle maker coated with cooking spray; place over boiling water.
  • 5. With a wooden spoon, press dough until small pieces drop into boiling water. Cook for 2 minutes or until dumplings are tender and float. Remove with a slotted spoon; toss with butter.
  • 6. Remove chicken from skillet; set aside. In the same skillet, stir in the sour cream, capers and juice and onions. Return chicken to the skillet and gently heat through. Place spaetzle on a platter and top with chicken. Serve with sauce.
Chicken Paprikash with Spaetzle

Cookies for the Senior Center

I found out a week or so ago that the residents at our local Senior Center love sweets.  Well, I love to cook, so am going to try to make weekly treats for them.  This morning I dropped off Chocolate Chip Cookies with pecans and Peanut Butter Cookies.  Here are the recipes I used:

cookies.jpg

Chocolate Chip Cookies

INGREDIENTS

1-3/4 cups unbleached all-purpose flour

1/2 teaspoon baking soda

14 tablespoons unsalted butter

1/2 cup granulated sugar

3/4 cups packed dark brown sugar

1 teaspoon table salt

2 teaspoons vanilla extract

1 large egg

1 large egg yolk

1-1/4 cups semisweet chocolate chips

3/4 cup chopped pecans or chopped toasted walnuts

PREPARATION

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using a heatproof spatula, transfer browned butter to a large heatproof bowl.

Stir remaining 4 tablespoons butter into hot butter until completely melted. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds.

Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny.

Using a rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute.

Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

Divide dough into 16 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange 2 inches apart on prepared baking sheets, 8 dough balls per sheet. (Smaller baking sheets can be used, but will require 3 batches.)

Our perfect chocolate chip cookie recipe had to produce a cookie that would be moist and chewy on the inside and crisp at the edges, with deep notes of toffee and butterscotch to balance its sweetness. Melting the butter gave us the chewiness we were looking for. Cutting back on the flour and eliminating an egg white also improved texture and brought the brown sugar flavor to the fore.

To give our chocolate chip cookie recipe the crisp edges and toffee flavor we wanted, we let the sugar dissolve in the batter for 10 minutes, then baked the cookies at a high temperature so the edges darkened while the centers stayed so.

2/2 Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still so, 10 to 14 minutes, rotating baking sheet halfway.

Transfer baking sheet to wire rack; cool cookies completely before serving.

Peanut Butter Cookies

Makes about 3 dozen cookies
These cookies have a strong peanut flavor that comes from extra-crunchy peanut butter (in our taste test we preferred Jif) as well as from roasted salted peanuts that are ground in a food processor and worked into the dough. In our testing, we found that salted butter brings out the flavor of the nuts. If using unsalted butter, increase the salt to one teaspoon.

 2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) salted butter, softened
1 cup brown sugar, packed
1 cup granulated sugar
1 cup extra-crunchy peanut butter, preferably Jif, at room temperature
2 large eggs
2 teaspoons vanilla extract 
1 cup roasted salted peanuts, ground in food processor to resemble bread crumbs, (about 14 pulses)

1. Adjust ovens rack to upper- and lower-middle positions and heat oven to 350 degrees. Line two large cookie sheets with parchment paper. 
2. Whisk flour, baking soda, baking powder, and salt together in medium bowl; set aside. 
3. Either by hand or with an electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down the bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture. Add ground peanuts; stir gently until just incorporated.
4. Working with generous 2 tablespoons each time, roll dough into 2-inch balls. Place balls on parchment-lined cookie sheets, leaving 2 1/2inches between each ball. Press each dough ball twice with dinner fork dipped in cold water to make crisscross design. 
5. Bake, reversing position of cookie sheets halfway through baking time (from top to bottom racks and back to front) until cookies are puffed and slightly brown along edges but not on top, 10 to 12 minutes. (Cookies will not look fully baked.) Cool cookies on cookie sheet until set, about 4 minutes, then transfer to a wire rack with a wide spatula to cool completely. 

 

Cookies for the Senior Center

Reese’s Stuffed Rice Krispies Treats 

Talk about easy and way too delicious!   These are the new Rice Krispy Treats.  It’s not that traditional Rice Krispies aren’t good,  they’re just a little boring and safe. These are the opposite. They’re over-the-top and surprising in a way that everyone, including Krispies, treats purists, will love.

And it just does not get any easier….

Ingredients
Cooking spray, for pan
5 tbsp. butter
1 (10-oz.) bag marshmallows
1/2 c. smooth peanut butter
Pinch kosher salt
6 c. Rice Krispies Cereal
12 Reese’s cups
1/4 c. melted peanut butter, for garnish
1/4 c. melted chocolate, for garnish
Directions
  1. Line a 9”-x-13” pan with parchment paper and grease with cooking spray. In a large pot over medium-low heat, melt butter. Stir in marshmallows, peanut butter, and salt and stir until mixture is melted. Remove from heat.
  2. Immediately add Rice Krispies and stir with a rubber spatula until combined. Working quickly, press half of mixture into an even layer in the pan, then top with a layer of Reese’s. Press remaining mixture over Reese’s.
  3. Drizzle with melted chocolate and peanut butter, then refrigerate until cool, about 30 minutes.
  4. Slice into squares and serve.  Maybe that should say slice & eat!
Reese’s Stuffed Rice Krispies Treats 

More Bathroom Trends

You’ll Either Love or Hate This Unexpected Bathroom Tile Trend

It’s pretty polarizing but surprisingly versatile. Would you install this bathroom update in your home?

Any buzzy home interior trend has its pros and cons—and its supporters and detractors. Yes, some trends are generally harmless, but others are incredibly polarizing, with people being passionate about its appeal (or lack thereof). And we have to say that floor-to-ceiling tiling, a bathroom tile trend we’ve spotted all across Instagram and various home décor outlets, falls into the latter category.

Floor-to-ceiling tiling means you don’t have to paint walls or match paint colors to grout colors, but it does mean you’ll have extra tiling to scrub or extra grout to clean unless you go with a seamless marble look. Regardless of whether you love it or hate it, this look gives spaces a heavy impact: A bathroom wrapped in while tiling (in a chevron pattern, perhaps, as in the below ’gram) is not a bathroom easily forgotten.

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Not the normal shower doors.
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Here’s a great way to not use a shower curtain.
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Another example of keeping it simple.
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More Bathroom Trends