And baby makes three...

...hours between "milkings."

Caught you off guard there, didn't I?

Yes, as mentioned briefly in my last (and very belated) post, our little bundle of joy is here.  Baby G is rockin' it so far.  We love him to bits.  So much so that, after our nursing partnership turned into more of an angry one-sided relationship, I have dedicated much of my days to making "magic Mommy Juice" by exclusively pumping (EPing) and feeding it to our little man via bottle.  It's great, because Hubs gets to help!

Here he is, my lazy baking partner!  Graham Raymond Richard, born 11-Oct-2013, 5 lb 14 oz!  Proud first time mommy, daddy, and grandparents are all doing well.

How is this relevant to my food blog?  Well, since we have an extremely hungry little man (born a little too small for everyone's liking), milk-making has become a big deal around here.  It's pretty much the ONLY food I make these days; we adults have mostly been subsisting on leftovers generously provided by friends and family or frozen microwave/oven meals.

I swear, there's a recipe in this post.

See?? I swear this isn't all about baby!!

I'm trying all sorts of things to make the most Magic Mommy Juice possible.  I forget how I came across this recipe for oatmeal chocolate chip "lactation cookies", but I finally (after 3 1/2 weeks with G-man) got a spare hour to pull them together.  They're tasty (and, they're a perfect excuse to eat cookies without impunity)!!

Apparently the "magic" ingredients are oatmeal (I've been eating a huge bowl every morning), flax, and brewer's yeast.  I've used flax before as an egg substitute, so that was nothing new.  I'd never seen brewer's yeast before, but after some help from a Bulk Barn associate, I got my hands on some.  I used the max amount called for in the recipe (4 Tbsp, or 1/4 cup); it sort of made the cookies taste malted.  Reminded me of an oatmeal stout I had once.  Not a bad thing!!

Here's the brewer's yeast!  It's very interesting in that it's a byproduct of beer-making; it's not active or alive at all (it's already done its job, making delicious booze!)  I had a guy in Bulk Barn try to convince me to buy active brewing yeast from his website; the helpful store associate chided him for trying to steal away customers!  Plus I had to explain to him that this wasn't for home brewing.  He didn't believe me.

My lonely Kitchenaid; it's been about a month since she saw any use!!  Mixing up the dough here.

Finished product!  Tasty stuff.  Even Hubs had one (after I assured him that they wouldn't turn him into a dairy cow like me)!  I've packaged some up for my friend with a 4-month-old, and there's a store of them in the freezer for whenever Teh Kimmeh's baby girl bundle of joy arrives!

Ah, motherhood.  It's all new and exciting to me, but I'm doing my best (with the amazing, constant, wonderful support of Hubs) to have my cookies and eat them too!

Thinking that Medela is the most wonderful company in the world,
-Honeybee

Snicks-inspired workplace bribery

The wedding season in the Health Sciences Centre Winnipeg Genetics & Metabolism Program is swiftly approaching.  Hubs and I are leading the pack in the first of four weddings in the department, with Jess & Kyle following a week later.  What does any of this have to do with food?  Well, Hubs and I will be looking after the always-energetic Snickers during her parents' absence.  Aside from the familiar chocolate bar association, when I hear her nickname, "Snicks", I think of Snickerdoodles.

I have some extremely fond memories of these simple-but-delicious cookies.  They were part of Aunt Mary Jane's staple cookie jar lineup.  I never understood why they were called snickerdoodles... after all, they don't have Snickers bars in them (Wikipedia offers a history lesson here).  Regardless, they've always had a special place in my heart, even if they ARE chocolate-free!

As with most cookies I've made, I used these as some form of bribery at work.  Cathy is our incredible prenatal secretary, who books my appointments, transcribes my letters, and generally makes sure that I have everything I need for my appointments (y'know, so it looks like I know what I'm doing when I see patients!)  I asked her to do me a quick favour via email, to which she replied (much like my father), "No problemo.  $20."  I asked if I could pay her in cookies instead... apparently, that's the preferred currency in the office for favours.  So, while thinking of a canine member of the department, I decided to Google my way to a new snickerdoodle recipe. 

Up close and personal with the sweet cinnamon coating that elevates these from a plain sugar cookie to something special.

 What makes this recipe different?  After all, I do have one kicking around on a creased, stained, aged index card.  Anyone who's seen a recipe for these might have noticed: they often call for cream of tartar.  This is basically a powdered form of acid (potassium bitartrate), meant to react with baking soda to provide leavening.  These days, it's already included in baking powder.  Admittedly, adding your acid and base separately allows you to adjust the ratios of each component... but I honestly can't be bothered to buy a tiny $5 tin of the stuff.  So, I selected this recipe based on its use of baking soda (which costs significantly less for significantly more.  I can be frugal!)  Also: instructional video!  Hooray!  These really are fail-proof.  Much thanks to the Joy of Baking website!

I ALMOST forgot to take pictures of the finished product before bringing them to work.

I have to admit, I had one tiny snafu with these... I didn't hear the timer go for the first batch, which made them a little more "caramelized" than the rest of the cookies (NOT burnt.  Just... crunchy).  Luckily, Dr. Mhanni seemed to really enjoy them... so much so that he suggested I routinely ignore the oven timer and make a whole batch of overly browned biscuits.  Of course, he'll eat just about anything, so I think I'll stick to the intended chewy-on-the-inside texture.

Well this isn't snickerdoodle dough... looks like mint chocolate chip ice cream.  Ice cream sandwiches AGAIN?  Maybe not...

My tradition of using cookies as peacekeeping devices at work continued with what proved to be a relatively unapplicable meeting.  I don't see children in clinic, so I had no use for an hour tutorial on how to order pediatric imaging studies.  Regardless, the meeting was marked as "mandatory", so like a good employee (who exceeded expectations on her first performance review, yay!), I attended.  Our old mantra, though, reared its head.  If I had to sit through a presentation, I was going to keep it fun with some cookies.

...but seriously, this looks more like ice cream than cookie dough.  What gives?

I had found some mint chocolate chips in Walmart purely by chance, and bought them to play around with.  Craving my favourite type of ice cream, I decided to take my standard Anna Olsen chocolate chip cookie recipe, and doctor it up with a few drops of green food colouring, a small splash of peppermint extract, and my random find.  The result?  Delicious!  Everyone seemed to enjoy them (so much so that I didn't get a shot of the finished product).  The only slightly negative comment was the dough colour... more than one person wondered if the cookies had gone moldy.  Nope.  I have slightly higher kitchen standards than that!!

Hunting for new recipes to use to her advantage in the workplace (suggestions welcome!)
-Honeybee

Citrus crazed

 It's hard for me to believe that, once upon a time, a young Honeybee really didn't like citrus fruits.  Oranges were too hard to peel, and had too much pith.  Lemons and limes were far too sour for her sweet tooth.  Grapefruits were right out of the question.

I'm not sure if more citrus has become available on the market in more recent years, but I count this family of fruits among my favourites now.  I'm especially excited that 1) it's blood orange season and 2) Manitoba stocks blood oranges.  Tangerines, mandarines, and clementines are up there in the top five as well.  So many of my recipes call for freshly-squeezed lime or lemon juice, +/- zest, that I find myself stocking up on these during every shopping trip.

Blood orange slice, for those who are unfamiliar.  If you're in Windsor, go to Joseph's Farm Fresh Produce and buy some now!!!

 I've tried out a couple of noteworthy citrus recipes over the past couple of months: clementine cosmopolitans, at both Hubs' family Christmas and Sher's birthday, as well as tangerine meltaways.  Behold!

Pouring the clementine simple syrup (seen bubbling away at the beginning of the post) into the rest of the cosmo mix: cranberry juice, lime juice, and vanilla vodka.  Mmm.  Recipe is here, courtesy of Claire Robinson (who is just adorable).

These puppies are delicious, but STRONG... definitely made for sipping.  I made a whole pitcher full... and drove to Jess' place with it :S  I kept praying that 1) it wouldn't spill and 2) I wouldn't get pulled over!

Sorry for the blurry pics... my camera wasn't loving me this evening.  They're a very pretty blush colour!

I needed to make something for our bi-weekly genetic counsellor meeting (a chance to review tough cases and kvetch about life in Genetics & Metabolism at HSC Winnipeg).  I'd been wanting to try a few more recipes from my Anna Olson cookbook, so I did what I usually do: check the ingredients list, and make whatever recipe I can with what I have on hand.  The result?  Tangerine meltaways, a sort of shortbread-y cookie that apparently originated in the South.  Tasty!!

My cookbook is so well-loved (mistreated?) that its pages are falling out!  It still serves, though.  Don't worry about trying ot make out the fine print; you can view the recipe here.

Again, camera wasn't super-cooperative, but here are the rolled and sliced cookies.  Look at all that zest!!

Enjoying some meltaways, with some blood orange slices and lemon thriller tea.  I actually used clementine & blood orange juice and zest in the cookies, as opposed to tangerines, which gave them a pinky-orange colour.  P.S.- Ni, click the link in the last sentence.  I've had it stuck in my head this entire post, and it makes me think of you!

Close up!

The glaze DOES dry matte, like Anna says... but this one looks shiny due to some spilled tea.  Oops!

A nice little evening snack.

There IS one citrus recipe that I've personally never attempted... but I've had a HUGE hankering for over the past while.  This would be GOOD key lime pie.  The kind that's not really green, more yellowish, and made with sweetened condensed milk.  I'll have to wait for a good excuse to make one (maybe St. Patty's day?)  If anyone has a tried-and-true recipe, let me know... otherwise I'll turn to Anna again.

Incredibly confident that she'll never be stricken by scurvy,
-Honeybee

More Cookies, More Counsellors

Cookies were a frequent (and blatant) bribe to attend educational sessions or dissertations during my master’s program.  So much so that we were bitterly disappointed if there were no biscuits in evidence; this usually resulted in us declaring the event a wash.  My classmates and I even came up with a saying: “No cookie, no counsellor!”

Now THERE's a cookie worthy of my undivided attention...

I wanted to pass along two cookie recipes that I made recently for my wonderful fellow counselling coworkers.  One batch was made for dessert to finish of my wine-tasting afterparty; the second was made as part of a bon voyage surprise party for one of my coworkers, who will be going on a fabulous pilgrimage across Africa.  Lucky her!!

First up are cherry almond cookies, which come from the fantastic Nemmie on her retired blog, Cast Sugar.  I had been wanting to make these for, no joke, about eight months.  The problem?  A significant lack of dried cherries.  Oh, sure, I could’ve used cherry-flavoured dried cranberries, but it’s just not the same.  Every time I went to Bulk Barn or passed the dried fruit section of the grocery stores back home, I’d keep my eyes peeled… but to no avail.  The Winnipeg food purveyors must be smiling down on me, though, as I found them at both the Bulk Barn at Ellice and Empress, AND two different Safeways.  I bought the ones at Bulk Barn, since a) I didn’t need very much and b) they didn’t seem to be coated in sugar the way the prepackaged ones at Safeway looked to be.

I’m so glad I stuck it out and waited for the real thing.  Oh, man.  The texture of the cherries was nothing like dried cranberries… they almost had a texture more like prunes or dried apricots.  Definitely still some moisture there.  And the FLAVOUR… concentrated tart cherry deliciousness.  If I didn’t have this specific recipe in mind for them, you can bet I would’ve eaten them all out of hand.  Give this one a go, folks.

Next up are these outrageous chocolate cookies, from the lovely Holly at Phe.MOM.enon, in turn from Martha Stewart.  I can’t say I’m a huge Martha fan, but these puppies were GOOD.  The only issue was the sheer amount of high-quality chocolate they demanded.  Since I’d already used quite a bit for a phenomenal chocolate amaretti torte (which, sadly, I forgot to take pics of), I decided to cut down a bit and use the rest of my peanut butter chips in place of the chocolate chunks.  

Ahh, Lindt.  Only the best for my coworkers :D

Yes, kids, this is how baby chocolate cookies are made.  It's a wonderful and miraculous thing.

 The only other change I would have made?  I think I overbaked these puppies.  They ended up a little drier and not as chewy as I had hoped… but it’s hard to tell when the cookies are so dark to begin with.  These cookies are also worth a shot, for sure… I’ll have to try them again as the original recipe intended, with slightly less baking time, to see if they achieve the promised brownie-like consistency.

They're also good with coffee.

As my coworkers have jokingly (and in one case, perhaps not-so-jokingly) warned me about their possible weight gain, I may switch back to bringing desserts from the G.I. diet cookbook that everyone can feel a bit better about.  There are several I haven’t tried yet, and I need my work guinea pigs to help evaluate them!

Wondering if I’ll be lambasted for bringing in a pan of butterscotch brownies before I switch to healthier treats,

-Honeybee

The path to a friendly workplace...

...is paved with baked goods.  Trust me on this.

The usual suspects...

I have a fantastic, synergistic relationship with my coworkers when it comes to baked goods.  During my first couple of weeks at my new job (a.k.a. the whole reason I'm on this new adventure), my coworkers started noticing my homemade lunches.  They (correctly) surmised that I enjoyed cooking and baking, and graciously and selflessly offered to be guinea pigs for any new recipe that I should want to try.  My waistline greatly thanks them for this, since if left to my own devices, I would eat everything all by myself.  Hrm.

I came across these gems while cruising around, you guessed it, Nemmie's blog.  They're Nutella-peanut butter chip cookies, with chunks of hazelnut for good measure.  I've always adored Nutella, ever since my Nonna first made me a sandwich with it.  How can you NOT love chocolate-hazelnut spread?!  I once learned a bit of its history while watching Food Network- turns out it was produced in Italy during WWII to stretch out expensive chocolate stores.  Who knew??

Looks good, eh?  And Hubs was making fun of me for my new white dishes...

Now, after I found the recipe for these cookies, which were molto bueno, I decided to open my mouth and tell my coworkers that I'd be making them that night and bringing them in.  Bad idea.  I stopped at Safeway (a slightly sketchy one) on my way home from work, battling heavy traffic, only to find that they were charging almost $5 for a teeny jar of Nutella.  Erm, no.  I also couldn't find hazelnuts anywhere in the store; the peanut butter chips, which I grudgingly bought, also seemed way overpriced.  After battling with budget frustrations and traffic, I got home in a sour mood.  The day was cloudy, I was missing Hubs desperately, and all I wanted to do was curl up and sleep.  Which I did.

Fast-forward to the next day.  Coworkers jokingly express disappointment during lunch that I didn't bring cookies in.  Of course I know they're teasing, and there was no pressure whatsoever... but I knew that baking was probably the best way to bring me out of this weather-induced funk.  So I stop at Dollarama on my way home and buy a $1.25 jar of knockoff Nutella (I think it was called Nugatti).  It's not QUITE as good as the real deal, but hell, I'll take it!  One jar (and several new white pieces of tableware) later, I'm feeling much more chipper and I took on the recipe!

It's un-ladylike to drool, right? Sorry.

Victory was mine!!  These were fantastic; they spread just the right amount in the oven, and cooled with that lovely crackly top that's usually associated with molasses cookies (which is what one coworker thought they were, initially).

I was definitely taken back to a much simpler time when I ate these... a time when I'd be dropped off at my Nonna's house in the morning, fed a delicious Nutella and peanut butter sandwich for lunch, and then walked to afternoon Kindergarten by my uncle Peter (who was in seventh grade at the time.  Crazy!).  The PB & N flavours in this cookie take me right back to her 70s table, next to the stove, looking across the table at a much younger Ni while Nonna fixed us a meal.  She's the most amazing woman, and my inspiration for how to live life at 76 years old.  I've been missing her a lot since moving, but I know she's doing well, with a social life far more active than mine!

Dunking these in milk and wondering how much Canada Post would charge to ship a few to Nonna,

-Honeybee

Nemmie, peanut butter cup cookies, and food adventurism

I've mentioned that I love baking.  I've also mentioned that I try not to keep the requisite ingredients *coughbuttercough* in the house, lest I get into a baking groove and eat the fruits of my labour.  Oh, sure, a couple of cookies won't kill you... but all three dozen?  Consumed over a single weekend?  Problematic.

Cookie dough.  It's a weapon of mass destruction (or mass creation, if you ask my thighs).

These particular cookies come from my favourite food blogger/inspiration/role model, Nemmie.  I came across her blog about two years ago, while Googling to find a "grown-up" dessert to bring to my friends' (Lauri & Alex's) house.  I came across her almond cherry upside-down cake, and that was that.  The only downside was that Laur's piece had the only two cherry pits in the entire cake... oops!  Sorry about that.  Luckily she was careful, so her teeth were no worse for the wear.

I'm sad that Nemmie has decided to retire her blog to spend more time with her own Hubs and her adorable son... though I totally understand her priorities.  Thankfully, though, she's left the blog up, which gave me the opportunity to give these cookies a shot.

Don't eat every one of them... don't eat every one of them... This is hard!!!  And yes, Hubs, the oven mitt isn't just for show.  I'll stick by my promise to avoid more oven-burn scars on my hands... they tend to look bad in wedding photos.  Safety first and all that.

The philosophy behind these cookies is genius.  I strongly suggest you read Nemmie's post about them, then give them a go yourself.  The prospect of a cookie with the texture of a chocolate chip cookie but the flavour of a peanut butter cookie definitely appealed to me.  So, to try to stay as true to the recipe as possible, I measured very carefully and avoided major modifications (save one).  I even (gasp!) measured out the vanilla extract precisely.  With a measuring spoon.  I NEVER do that; I just free-pour from the fantastic bottle of the real-deal, not imitation, alcoholic (!!) version that my darling parents picked up from Costco for me.  Who knew they had such treasures hidden in their mile-high warehouse shelves?

I seem to love the up-close, gratuitous texture shot.  Ignore the blue spoonula.

The one modification I made to the recipe, out of regional necessity, was the peanut butter cup "chips".  As far as I'm aware, The True North Strong And Free does not boast the Trader Joe's chain of gourmet markets.  I've seen locations in Chicago, IL and Royal Oak, MI, but unfortunately these are now much to far away for me to take advantage of.  My daily Can/U.S. border crossing days are behind me, for now at least.  Though I do miss "importing" my McDonald's brewed sweet tea and my Cherry Coke Zero... *sniffles*

Sorry.  Back on target (crap, I miss Target, too!).  Since I couldn't find any peanut butter cup "chips", like the recipe suggests, I bought a bag of "mini" (about 3 cm in diameter) peanut butter cups.  It being summer, I lobbed them into the freezer to chill down, then chopped each one into quarters to mix into the cookies.

Quick side story: I'm such a huge cookie nerd that I actually own two "portioners" (smaller versions of the spring-loaded ice cream scoopers) to ensure that all my cookies are the same size, and will bake evenly.  This comes after years of my mother, watching over my shoulder as I rolled ready-made cookie dough from tubs sold for school fundraisers.  I was frequently met with criticisms such as, "That cookie will be too big!", and "That one's a different size; it'll burn in the oven before the others are done!"  Clearly, the cookie scoops are a necessity.  My BFFK (Best Friend Forever, Kiks) would be so proud of my solution for those "scoop and plop" cookies!

Nemmie's recipe made quite a few dozen of these tempting gems.  Normally, this would nullify my weekly workouts; however this time I had a plan.  My coworker/friend Jessica's birthday was the next day, so the vast majority of these peanutty dreams made their way to the mail room (a.k.a. all-you-can-eat jean-busting junk food buffet) at work.  I've never seen my wonderful coworkers resemble a plague of locusts so closely; the container was nearly empty by 11 am.  Luckily, I'd hand-delivered a few cookies to the birthday girl first-thing that morning, so she didn't miss out.

Knowing full well that no cookies would survive the 8-hour day to be brought home again, I had saved about eight or so for my own consumption.  This is where the adventurism kicks in: I decided to make ice-cream sandwiches.

Notice anything funny?  Juuuuust keep reading....

Any French-savvy friends (with good eyesight, since the carton's blurry) might be catching on to why this is adventurous.  I LOVE chocolate and peanut butter as a flavour combination.  I also LOVE the classic chocolate and mint pairing.  Whenever I buy a bag of those mini filled chocolate cups, I'm always torn between milk-chocolate-and-PB and dark-chocolate-mint crème.  Merde!!

After baking these delish cookies, I decided to go for broke.  Why couldn't I have BOTH of my favourite chocolate companion flavours simultaneously?!  I know what you're thinking... the transitive property (I can hear my mother cheering) doesn't exactly apply here.  Just because:

chocolate + peanut butter = good
(though this would kill Nicole and Tori), and

chocolate + mint = good
(though I know many who debate this equation),

it doesn't necessarily follow that
peanut butter + mint = good.

Mom would be so proud.  Regardless, I set about to prove the above theorem.  A scoop of President's Choice Mint Chocolate Chip ice cream and two freshly baked cookies later, I think I succeeded.  I really wasn't sure what to expect... I think of peanut butter as a warm, earthy flavour, while mint is a much cooler, fresher one.  Didn't know if they'd play nicely together on my palate.  But, overall, I was pretty pleased with how it turned out.  Although, upon further reflection, I hazily recall having made peanut butter and mint jelly sandwiches in my youth and enjoying them... this latent memory must have surfaced to enlighten me once again.  Don't ask why I thought it was a good idea to use mint jelly in a sandwich.  It was only in the house at my behest... we're not really a "roast lamb and mint jelly" kind of family.  I think I might have seen it used on some sort of children's television program.

Anyway, this little experience taught me that I may have to experiment with peanut butter and other slightly unconventional flavours again in the future.  I will NOT, however, experience another peanut butter and Cheez Whiz sandwich.  Sorry Chaddy... I love you, but that was not the highlight of our undergraduate studying picnic by the Thames.

Steering clear of processed "cheez" spreads as a general rule,

-Honeybee