Entries Tagged as 'cranberry shortbread streusel bars'

I’m Going To Marry My Kitchen

November 16th, 2008 · 7 Comments

On Friday night I was back at the Village Tap to celebrate Danny’s last day of work. He drove out to the suburbs every day for years for a programming job he didn’t enjoy and just had enough. It will be interesting to see if he decides to do something completely different or if he’ll end up back in a tech job. It’s a brave move to leave a job where you keep getting a raise to pursue a dream interest. I wish him the best!


Logan Square, Chicago

On Saturday I spent the morning baking for the first time since we moved. I must say, I love my new kitchen. There is so much cupboard and counter space. In our last apartment we were always jamming things in where they didn’t really fit and in this one we have so much space that some cupboards are empty. We cook from online recipes a lot so it’s awesome to have enough space for the computer and not be afraid that I’m going to dump flour on the keyboard like I always used to fear. And I love how many lighting options there are in the kitchen. I can turn on the drop lights above the island, or the recessed lighting in the ceiling or the under cabinet lights or the light above the sink, or any combination of them. Oh, and the power outlets? They’re everywhere.


Chocolate Chip Banana Muffin

Yesterday, I made chocolate chip banana muffins for us to eat for breakfast and Laura’s Cranberry Bars to bring to a dinner party. I’m still slightly obsessed with that recipe but I need to find a new one for this holiday season!


Laura’s Cranberry Streusel Shortbread Bars

Today I got up early and prepped a roast and a bunch of vegetables to cook all day for dinner tonight (recipe here). Danny came over and we watched the Bears/Packers game. Yay Packers (37-7 win)! We ordered lunch from Taqueria Moran and have just been relaxing at home. I made a 3:30 p.m. beer run to Foremost Liquors and I saw the first snow of this season, but luckily it was only flurries.

Cooking and having people over, cooking, and having our TV hooked up on Friday is starting to make this place feel more like home even if we do have a lot to organize yet and loose ends with the developer.

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Doug & Naoko’s Holiday Party

December 31st, 2007 · 1 Comment

Tons of food!!

Naoko’s Desserts

Naoko’s Banana Custard

Naoko’s Chocolate Twinkie Train

On Saturday we went to Doug, Naoko and Tommy’s house for their annual holiday party with friends & family. Even though Doug told us that Naoko would only be making appetizers, we all knew better than to eat anything before going. Naoko is kind of Martha Stewart. All of the food she makes is so delicious and beautiful. She’s a fantastic cook and baker. And every time you think there couldn’t possibly be more food, she’d pull out something entirely new and set it out beautifully on the table.

This is what I remember she made: Cheese fondue with vegetables and bread for dipping, meatballs, two different noodle dishes, three types of maki (one had hotdogs and egg in it and is a favorite of the kids!), croissant sandwiches, a cheese board, spinach dip, potstickers, and chicken wings. Oh, and Chex mix that a drunken Doug told us 100 times was a secret family recipe of his grandmothers’. Just when you thought you couldn’t eat any more, Naoko pulls out a cake plate and arranges mini tiramisu and strawberry shortcakes, banana custard on the side and 3 different ice creams for the kids. Heather also brought some clam dip and I made Laura’s Cranberry Shortcake Streusel Bars (everyone loved them, even Chris, who doesn’t like cranberries) but we were no competition for Naoko!

Along with the food, we enjoyed many sake pours. Others had brought sake as well, but I liked the one we brought best. Danny had driven us out to Doug & Naoko’s house and on the way we were instructed to pick up a couple bottles of sake at Mitsuwa. We’re never really sure what kind is good, so I took photos of a sake bottle I still had at home from my 30th birthday. Doug and Naoko, who know what sake is good, had gotten it for me and for some reason I never threw the bottle away. It’s Ozeki Karataqmba and runs about $30/bottle at Misuwa, which is not bad because the bottle is pretty gigantic.

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Laura’s Cranberry Streusel Shortbread Bars

December 15th, 2007 · 9 Comments

Laura
Photo via Erin

Laura’s Cranberry Streusel Shortbread Bars won top honors at my cookie party. Lots of people emailed or commented to request the recipe. Sorry it took so long for me to provide it, I was in California on business for much of this past week.

For the crust & struesel

  • 10 1/2 oz. (1 cup plus 5 Tbsp.) unsalted butter, melted and cooled to just warm
  • 1 c. granulated sugar
  • 3/4 tsp. table salt
  • 2 large egg yolks
  • 14 1/4 oz. (3 cups plus 3 Tbsp.) unbleached all-purpose flour

For the cranberry topping

  • 12 oz. bag fresh or frozen cranberries, picked over, rinsed, and drained
  • 1 cup granulated sugar

Make the crust: Line a straight-sided 13×9-inch metal baking pan with foil, letting the ends create an overhanging edge for easy removal. In a medium bowl, stir together the butter, 3/4 cup of the sugar, and the salt. Whisk in the egg yolks. Stir in the flour to make a stiff dough. Transfer about 2 cups of the dough to the prepared pan, and press the mixture evenly into the bottom. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or freeze for 5 to 7 minutes), until dough is firm.

Meanwhile, position a rack near the center of the oven and another near the top. Heat the oven to 325 degrees.

Bake the dough until the crust begins to set but does not brown at all on the edges (the center will not be firm yet), about 20 minutes. While the crust bakes, prepare the streusel and the topping.

Make the streusel: With your fingers, combine the remaining 1/4 cup granulated sugar with the reserved dough until crumbly. The mixture should hold together when pressed, but readily break into smaller pieces.

Make the cranberry topping: In a medium saucepan, bring the cranberries, sugar, and 1/4 cup water to a boil over high heat. Reduce the heat to medium high and continue to boil until the liquid is reduced to a thick syrup, 5 to 8 minutes. Remove the pan from the heat and let the mixture cool 5 to 10 minutes — the syrup will continue to thicken as the mixture cools.

Make the bars: Spread the cranberry mixture evenly over the hot crust. Scatter the streusel over the cranberries (don’t crumble the streusel too much or the texture will be sandy). Increase the oven temperature to 350 degrees and bake the bars near the top of the oven until the streusel is golden and set, about 25 minutes. (Baking these bars at the top of the oven helps the streusel brown faster without overbrowning the crust.)

Place the pan on a metal rack to cool until the crust is completely firm, at least 1 hour. (For faster cooling, put the bars in the fridge once the pan is no longer piping hot, or even outside in the winter.)

When the bottom of the pan is cool, carefully lift the bars from the pan using the foil sides and transfer them to a cutting board. Separate the foil from the bars by sliding a spatula between them. Cut the bars into 1 3/4-inch squares. They will keep at room temperature for 1 week.

Makes about 35 bars.

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