gooey butter cake

There is a time for kale, and a time for quinoa.  A time for lentils with herbed goat cheese, and a time for avocado on toasted sprouted wheat bread.  A time to fill your body with fruits and vegetables, and fuel it with the nutritional goodness that only whole foods can provide.

Folks, this is not that time.

The timing of this post is apropos, since I am in the process of wrapping up several months of heavy travel, and heavy eating.  As I time this, I'm on a plane eating kale chips (and making a total mess of it, come to that- I'm pretty sure my seat mate thinks he's sat next to an overgrown 2 year old whose food ends up everywhere but IN HER MOUTH).  Breakfast was a protein bar, lunch was a veggie chili.  All this healthy-shmealthy food, but my mind is still reminiscing about the fresh pasta, gnocchi, rustic bread with homemade butter, and panna cotta from the night before.  Ah, memories.  **SNIFF**

I'm finally get a decent stretch of time at home, and I plan to embark on some healthy, clean eating to undo the sins from the last couple months.  But NOT before I post a recipe that flies in the face of clean eating: ooey gooey butter cake!

This recipe comes from a former beau who hailed from the south.  The recipe is the purest example of the single girl's golden rule: never break up with a guy before you get his recipes.  Roger that.

The cakes origins lie in St. Louis, Missouri.  There are fancier recipes for it that you could try, but the one below is so easy and so incredibly delicious, why go to the trouble?  You're busy enough!  This recipe is cut from the same cloth as my favorite Cheesy Corn Casserole.  Staple pantry ingredients + box mix = a creation that will make the entire after church crowd swoon.

The cake is made in two layers.  And the result is a buttery, decadent treat that I can almost guarantee you will make over and over again.  I've never had a dessert quite like it, and I can't wait for you to discover it, too!

Gooey Butter Cake

For the first layer:
2 eggs
1 box yellow cake mix
1 teaspoon vanilla extract
1 stick of melted butter

For the second layer:
3 3/4 cups (or 1 small box) powdered sugar (plus a little extra for sprinkling)
2 eggs
1 teaspoon vanilla extract
1 8 oz. package of cream cheese at room temperature

(1) Preheat the oven to 350 degrees.  

(2) Mix 2 eggs, cake mix, vanilla, and the stick of melted butter.  The mixture will be thick.  Spread in an ungreased 9x13 inch pan.

(3) Next, mix the powdered sugar, 2 eggs, vanilla, and cream cheese.  Spread on top of the first mixture.

(4) Bake for 35-40 minutes, or until golden brown on top.  Don't overbake!

(5) When cool to the touch, sprinkle with powdered sugar.

Enjoy!
xo h

midnight sun granola

Can you believe it?  It's finally here!  The birds are busily chirping, the sun is shining, and the grass is a lovely shade of verdant green (unless of course it's in my yard, where its still covered in brown patches and dandelions, but I digress).  

IT'S SUMMER!!!  Or practically summer, since technically summer isn't here until June 21st.  No matter!  In Alaska, the non-winter months are so few and far between that we play a little fast and loose with the seasonal calendar.  When it's roughly 54 degrees outside on a bluebird sunny day and the children are complaining of "the heat" on the ball field, it's time to bust out the barbecue and break out the water slide because SUMMER IS HERE!

I spent the better part of the winter in Alaska down in Juneau, where it rained more than snowed, and spent most of my time getting the hang of my new job and new surroundings (and eating several batches of these without enough help).  I spent far less time exercising and taking good care of myself. Let's just say that in the battle between exercise versus beers and pizza at the Island Pub across the bridge in Douglas, you can guess which was usually the victor (and if you happen to be visiting Douglas, try "The Don" pizza-- AMAZING!) 

To make up for the pizza sins of the last few months, I am committed to walking, hiking, yogaing (is that a word?  it is now) and biking my way back into good shape.

But you still need fuel, right?  And it's always better if the fuel is delicious, crunchy, sweet granola, don't you think?  Yup, I thought so too!

This recipe is another gem from my friend Shirley Jewett of Fairbanks.  Momma Shirley has given me some of my most beloved recipes, and this one is no exception.  I've tweaked it a bit over the years.  Sometimes I add dried fruit, such as apricots, cherries, or cranberries.  Or I substitute walnuts or pecans for the almonds.  But every time I taste it, I think of spending time in the kitchen with Shirley and her daughter Stephanie, my dear friends for more than 25 years.  So much laughter and good food has come out of that little kitchen on Farmers Loop Road!  I call it Midnight Sun Granola because it reminds me of home in the Golden Heart of Alaska...Squarebanks.  OOPS, I mean Fairbanks.

(Oh, as if every Fairbanksan doesn't call it that?!)

Granola is my fuel of choice on hikes and bike rides (and boat rides, and trips to the grocery store, and while watching TV...it's really an all-purpose fuel).  So here it is:  hands down, the BEST granola I have ever tasted.  

And NOW I am ready to go hiking.  

But maybe I will start tomorrow.

Midnight Sun Granola

2 cups unsweetened shredded coconut
1 cup raw almonds
6 cups oats
1 cup wheat germ
2 cups Fiber One cereal (or other fiber-y twiggy cereal)
3/4 cups vegetable oil
1 cup honey
1 teaspoon salt
1 cup brown sugar
2 teaspoons vanilla extract

Preheat the oven to 275 degrees. 

Spread coconut on a large sheet pan and toast in the oven for 5 minutes (being very careful not to burn it).  Place in a bowl and set aside.

Toast almonds on the same sheet pan for 7-8 minutes.  Place in a bowl and set aside.

In a large bowl, mix oats, wheat germ, and Fiber One cereal, and set aside.  

In a medium sauce pan, mix oil, honey, salt, and brown sugar and bring to a bubbly simmer.  Remove from heat and stir in vanilla.  Pour over oat mixture, and mix well.  Spread the entire mixture on a large sheet pan coated with cooking spray.  Bake for 25-30 minutes, stirring every 5 minutes.  Remove from oven, and stir in coconut and almonds.  Cool at room temperature, then break up and store in an air tight container.

Trust me, this granola is worth all the work!!

Enjoy!
xo h

wild alaska! blueberry cornmeal skillet cake

I have a massive issue when it comes to foraging.  Some would call it my gift.  Others (like my berry-picking friends) would call it my curse.  You see, deep in the incomprehensible double-helix thingy of my DNA structure, I have an unmistakable gene for hunting and gathering.  I LOVE it.  But not in the way you love your favorite sweater or lasagna on Fridays.  I mean, I love foraging in a way that were I left to my own devices I would gather to my heart's content and never come home.  You would find me 4 days later up on a mountain picking berries happy as a clam but desperately needing a shower.

 

As I've said before, I don't have an "off" switch when it comes to foraging.  Which is one of the main reasons I always bring a friend with me whenever I embark on my little gathering excursions.  Because someone has to be there to make me stop.

 

I'm not sure exactly what it is that drives me to harvest Alaska's wild bounty.  I suspect it's a mixed bag of reasons, one being simply: FREE FOOD.  But it's roots are much deeper than that.  There is something so satisfying about hitting the jackpot and discovering a trove of currants, or that Devil's Club buds are at the perfect time for harvesting.  And I wouldn't engage in a single foraging expedition if the results weren't also delicious.  I am continually amazed at the plentiful variety of edible plants growing in our own (enormous, massive, breathtaking) Alaskan backyard. 

 

I also believe that I'm most at peace in nature.  And we have a lot of that in Alaska.  I mean, just look at the scenery from the berry-picking expedition with my friend Erica from last week!

This blueberry skillet cake is nearly fool-proof, which is perfect for those of us that are slightly baking-impaired.  It comes together in very little time and I love bringing the whole skillet to the table for serving.  Delicious with homemade whipped cream or vanilla ice cream, it's also perfect on its own and makes a great breakfast treat.  Lately, my taste buds have been craving desserts that aren't super sweet, and this cake fits the bill.  It's not nearly as sweet as your standard cake, which is due in part to our tart Alaskan blueberries.  I've made it with raspberries from my backyard and it's slightly sweeter, but equally delicious.

 

And so, I encourage everyone to get outside, pick some berries.  And see if the foraging bug bites you, too! 

Alaska Blueberry Cornmeal Skillet Cake
Serves 8-ish (Adapted from Martha Stewart)

1 1/4 cups all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons sugar, plus an extra 1/4 cup for sprinkling
1/2 cup low-fat buttermilk
2 large eggs
7 tablespoons unsalted butter, melted, plus 1 extra tablespoon for skillet
2 cups Alaska blueberries (fresh or frozen)**

(1) Preheat the oven to 375 degrees.  Whist together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoon sugar in a large bowl.  In a separate bowl, whisk together buttermilk, eggs, and melted butter.  Pour the wet ingredients into the dry and whisk just to combine.

(2) In a 10 inch oven-proof skillet (I used my trusty Lodge Cast-Iron), place one tablespoon of butter in the skillet and pop it in the oven until it's melted and the skillet is hot (3-5 minutes).  Take the skillet out of the oven and swirl the butter to coat the bottom.  Pour the batter into the skillet, and scatter the blueberries on top.  Sprinkle with the remaining 1/4 cup sugar.

(3) Bake in the middle of the oven until it is golden brown, about 40-45 minutes.  Let cool before slicing it.  This is great served either warm or at room temperature. 

**Substituting Alaska raspberries for the blueberries is equally delicious.

Enjoy!
xo h

chilaquiles

There is no limit to my love of the food and flavors of Mexico.  My office is dangerously close to a delicious, local fresh-Mex joint, where I scarf down street tacos, quesadillas, and ceviche on a weekly basis.  And I use plenty of the salsas from the fresh salsa bar to get my "vegetables" for the meal, thank-you-very-much.  All the spicy, fragrant chiles, simmering sauces, creamy refried beans, fresh lime and cilantro...Mexican is my ultimate comfort food.  And while I luuuurrrrrve Mexican for lunch or dinner, my favorite time of day to enjoy Mexican food is at breakfast.  Why?  Because it includes eggs.

Eggs: the most perfect of all foods.

Also, it provides me an excuse to show off these beauties from my co-worker Ron's chickens- the hardest-working mother cluckers in the Valley.  A dozen gorgeous gems in a variety of colors.  Who needs an Easter Bunny when you've got eggs like these?!

I've discussed my love of Mexican breakfast before when I posted this recipe for huevos rancheros about a year ago, which you should TOTALLY try.  But this recipe for chilaquiles is equally killer, and I borrow the exact same technique for the eggs.  What does chilaquiles mean?  As a woman of Polish decent whose authority for authentic Mexican food stems from conversations with her administrative assistant, who is married to a native of Mexico, and her co-worker Sergio, who was born and raised in Mexico...I feel I better not hold myself out to be an expert.  However, the internets tell me its essentially a dish of tortilla chips and salsa.  I believe the eggs were added to cure hangovers, but better not quote me on that.  Let's just say that experience is the greatest educator of all.

I highly suggest you take the time to make my friend Heather's amazing chile verde recipe when you create this dish, which I've included below.  In a pinch, however, any authentic brand of bottled chile verde sauce (such as Herdez) works great too.



Chilaquiles

Serves 4

1 bag of your favorite tortilla chips
8 eggs
butter for pan
1-16 oz. can refried beans (whichever variety you like) 
prepared or homemade chile verde sauce (see Heather's phenomenal recipe below.  In a pinch, I use Herdez brand)
kosher salt and freshly ground pepper

For topping the dish:

shredded cheddar cheese
crumbled cotija cheese
dollop of sour cream
chopped fresh cilantro


1. Add the refried beans to a small saucepan and place over medium heat, and add 2 tablespoons of water; cook until beans are warm and “spreadable.”  

2. Add the chile verde to another small saucepan and place over medium heat until warm and bubbly.  Turn the heat down to low and keep warm. 

3. In a small skillet, melt a little butter in the pan and crack two eggs into the skillet (you can crack them into a small bowl first and then slide them into the skillet if you're worried about breaking them). Let the eggs set untouched for about 30 seconds, then add 1-2 teaspoons of water to the pan. Cover the skillet with a lid and let the eggs sizzle and steam for 2 minutes, or long enough for the yellow to slightly set but still leave a runny yolk. Sprinkle with kosher salt and a grind of fresh pepper.

4.  Place 10-12 tortilla chips in a separate bowl and add 1/2 cup to 1 cup of the chile verde sauce (depending on how saucy you like it- I like more, some like less).  Toss well, making sure that all of the chips are covered in sauce.

5.  Put a dollop of refried beans on the serving plate, then top with the saucy chips.  Slide the eggs on top of the chips.  Top with the cheeses, sour cream, and cilantro. Serve immediately!

 Heather's Homemade Chile Verde

(This makes more than you need for the recipe, but leftovers make THE BEST salsa!!)

2 pounds tomatillos, husked and washed

3 poblano peppers, halved and seeded

2 jalapenos, halved and seeded

1 clove of garlic

1 cup cilantro leaves

1/4 cup water

1/2 teaspoon salt

1 tablespoon sugar

1 tablespoon vegetable oil

(1) Preheat broil to high with rack 6-8 inches below.  Line rimmed baking sheet with foil.  Toss tomatillos and peppers with oil.  Spread on baking sheet, peppers skin side up.  Broil 4-6 minutes, checking every 60 seconds.  Peppers and tomatillos should be blackened and beginning to soften. 

(2) Place peppers in a bowl and cover with plastic wrap.  Let rest for 10 minutes. When cooled, peel skin from peppers. 

(3) Place blackened tomatillos, peppers, cilantro, sugar, water and garlic in bowl of food processor. Pulse several times, then process until desired consistency is reached.  (I like it slightly chunky.)

Enjoy!
xo H

pumpkin spice muffins

For Christmas this year, my adorable nieces in Fairbanks gave me the holiday death plague.  Complete with hacking cough, sore throat, congestion...you get the idea.  I feel like death warmed over.  A pair of socks or some homemade drawing with macaroni glued to it would have sufficed.  Instead, I have the voice of a 6-pack-a-day smoker and the feeling of a hangover without the joy of the previous night's festivities.  Merry Christmas, Auntie Heidi!

So here I lay on my couch, with the Food Network buzzing in the background.  My girl Ina Garten is making some delicious Italian Feast of roast fish with polenta and celery salad.  The plague has done nothing to curb my appetite (DAMN IT) and all I want to do is reach through the television and have a little taste for myself.

A staycation for one seems to be what the doctor's ordered.  Even Milo agrees.  He's barely moved from his perch atop the couch all day. 

In my delirious, sick-y state I decided I needed to bake something.  I KNOW, I KNOW.  I'm a terrible baker.  Recipe exactness is for the weak and timid.  Which is my excuse for why nearly every cake I've ever made looks more like a pancake than an actual cake.  But I've really wanted to make this holiday muffin recipe I received in the mail, and my house is still full of Christmas decorations so it still feels very festive here on the West side of Anchorage.  And therefore, I made muffins.  Which turned out super delicious, and may even be deceptively healthy.  So therefore, Happy New Year's resolution to you, too!  (Just ignore the enormous amount of sugar in them.) 

 

Here's to a happy, healthy, delicious 2014!!!

Pumpkin Spice Muffins
(Adapted from eatliverun.com)
 
2 c. whole wheat pastry flour
1/2 t. baking powder
1 t. baking soda
3/4 t. salt
1 t. cinnamon
1/4 t. nutmeg
1/4 t. ground cloves
1/4 t. ground ginger
2 eggs
1 1/4 c. brown sugar
1/2 c. canola oil
1/2 can (or 7.5 oz.) pumpkin puree
1/2 c. warm water
 
For streusel topping:
1/2 c. old fashioned oats
1/2 c. brown sugar
scant 1/4 c. flour
1/4 t. salt
1/4 t. cinnamon
3 T. cold unsalted butter, cubed
 
(1) Preheat the oven to 375 degrees.  Spray a 12-muffin tin with non-stick cooking spray, or use cute polka-dot liners like I did. 

(2) Whisk the flour, baking powder, baking soda, salt, and spices in a large bowl or mixer with the whisk attachment.

(3) In another bowl, whisk together the eggs, brown sugar, oil, pumpkin, and water.

(4) Add the wet ingredients to the dry and mix until JUST blended (don't overmix!)

(5) Fill the muffin tins 3/4 of the way with batter.

(6) Mix all of the streusel ingredients except for the butter.  Add the butter after the other ingredients are fully incorporated, and use your fingers to crumble up the butter into the mix until only small pieces of butter remain.  Top each muffin with a small handful of streusel.

(7) Bake for 30-35 minutes, checking after 30 minutes, until a toothpick inserted in the center comes out clean.

Enjoy!
xo H

perfect hashed browns

It's no secret that my favorite meal is breakfast.  It incorporates all of my very favorite things: eggs (I eat them any way I can get them), some sort of delectable pork product (sausage? ham? bacon? do I have to choose?), a carbo-rific component, and OJ. 

 

The problem with breakfast, however, is that it implies an "early morning" requirement. 

 

You see, I'm good at so many things.  Cooking, online shopping, making shapes with Play-Doh.  Waking up in the morning?  Ugh.  I'm what you call "morning-impaired." 

 

But BRUNCH?!  Oh, yeah.  Brunch I can do.  To me, brunch is basically breakfast after you can sleep in for a bit.  Now that's my kind of meal.

 

If it's breakfast for one, I'm usually a poached-egg-on-buttery-toast kind of girl, just like my Mom.  But when friends or family come over, I kick it up a notch.  Lately, I've been attempting to use my bounty of Alaskan potatoes, and recently whipped up this batch of perfect hashed browns.  I've tried a few different methods- pre-heating the potatoes in the microwave, roasting everything in the oven.  But I find that nothing produces a perfectly crisp, browned pile of potatoes like butter, a little patience, and a cast iron skillet.

If you're using a thin-skinned waxy potato like I did, don't even bother peeling them.  I rarely peel my potatoes.  I usually tell friends it's because there are so many good vitamins in the skin, and I think that's true.  But the real truth is I'm just too lazy to bother.  A good scrubbing is all they really need.

Perfect Hashed Browns

(Serves about 4.  Adapted from Barefoot Contessa)

3 tablespoons unsalted butter
1 1/2 pounds small potatoes, such as Yukon Gold, purple, or German Butterball
1 large onion, diced
2 teaspoons kosher salt
freshly ground black pepper
2-3 sprigs fresh thyme (optional)


(1) Melt the butter over medium heat in a large cast iron skillet.

(2) Add the onions, potatoes, salt, and pepper and cook for 20-25 minutes, flipping occasionally with a spatula.  Add the thyme towards the end of the cooking and serve hot.

Enjoy!
xo H