I recently gave Ina’s Blueberry Streusel Muffin recipe* a try.

(*This recipe can be found in Ina’s Back to Basics cookbook.  I found the recipe online over at Tessa’s blog: Handle the Heat.)

I thought I had a lemon on hand, but I didn’t.  The recipe calls for lemon zest, and though these muffins were fine, I think the zest would have given them a little bit of pizazz.

The recipe includes a delicious streusel for the top.

Doesn’t the word “streusel” make your mouth water, just a little?

My muffins didn’t come out exactly like the photo in Ina’s book.

Ah, well.  I’ll have to get myself a lemon and try these again.

Oh, darn.  ; )

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(P.S. Hope you all had a lovely Easter weekend!

Josh’s parents flew in for a visit and met their granddaughter for the first time.

Joyous!)

-Jenn

Making Peanut Butter and Jelly Bars.

These things are REALLY good, you guys.

And I’m not even a PB & J fan.

Spread batter in pan…

Top with your favorite jam…

Dot with more batter…

Sprinkle with chopped peanuts…

Bake and enjoy.

Ina hits another one out of the park!

Jenn : )

I’d really like to make this cake for Madeline’s 1st birthday.

Wouldn’t it look pretty with some little flowery cupcakes, too?

But if I’m really going to do this, I’ll need to start practicing now,

to be ready in the fall.

What will I do with all my mistakes?

Jenn : )

Making Ina’s homemade granola bars – delish!

I highly recommend!

Jenn : )

…wishing you all a wonderful weekend!

Have a glass of your favorite drink.

And a Ginger Cookie on me.

Jenn : )

For this week’s Two Spoonfuls post I’m setting Alton and his chapter on water aside.  Instead, I’m going to share a delicious dessert that Josh and I have been enjoying all summer.  It’s for Roasted Fresh Fruit.  Yeah, I know what you’re thinking:  “Roasted?? What, it’s not hot enough for you in Seattle, Jenn?!?” I know.  We are having record temperatures here in the Northwest.  But that just shows you how good this recipe is – I’m actually willing to turn on the oven in the midst of this heat.  So if I can do it here – then you can certainly make this where you are*!

(*Residents of Death Valley excepted.)

I’m using a modified recipe from Everyday Food: Great Food Fast.  I really like this cookbook.  Normally I don’t mind recipes that have loads of ingredients and take a while to make.  But sometimes you just don’t have half a day to cook, and you just want something good, fast.

There are many recipes on the internet for roasting fruit, and all are open to tweeking by the home cook.  Don’t like peaches?  Then don’t roast them.  Want to see what a pluot tastes like?  Throw it in!  You can modify this basic recipe to include many of your favorite summer fruits.

Here I’ve used: Peaches, Red Plums, Black Plums, Nectarines and Pluots.

(Note:  This is a great recipe for salvaging bruised fruit or fruit that’s gone a little soft.  Don’t throw it out – roast it!)

I use fresh rosemary from our yard.  The recipe calls for 2 sprigs of rosemary.  I take the leaves off of the stems (just run your fingers down the length of the stem from top to bottom and they’ll fall right off) and mix them right into the fruit.

The recipe calls for 2T. unsalted butter and 2-3T. sugar.  The last time I made this recipe I forgot to add the sugar – and Josh said he liked it even better!  So you can play around with how much sweetness you add to this dish, another plus.

Also add 1T. fresh lime juice. Did you know that if you gently roll a lemon or lime against your counter top (press down just a little as you roll), it will give more juice?  I’ve also read that you can microwave lemons and limes briefly and they’ll produce more juice as well.

Mix everything together in a roasting pan and roast in a 400 degree oven for 15-20 minutes until the fruit is tender and there is lots of juice in the pan.  I usually give the fruit a stir about half way through.

Let cool for a bit and serve over your favorite frozen yogurt or icecream.

Usually I use 1 of each fruit and that makes just enough for Josh and I.  This time, I made a bigger batch.  I’m going to try keeping it in the fridge and warming it slightly in the microwave for desserts over the weekend.

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Here are some other Roasted Fruit variations:

1.) From Ina

2.) From Rachael Ray

3.) From Giada De Laurentiis

Hope you’re all enjoying the fruits of summer!

Now what’s that other Spoonful been up to?

Jenn : )

It’s product review time!

Well, it was product review time two weeks ago, technically, but it has been very chaotic at the Maruska house and so I’m posting this a bit later than intended.  Ginny has been very understanding and has graciously done some extra baking while I’ve gotten caught up.  (Thanks!)

My product review is for the Chocolate Bar Brownie Pan from Williams-Sonoma.

This is a very nice pan – it’s a good weight and made wonderful brownies -

they were just the right blend of crunchy and moist (I especially like the crunchy part!)

But the best part of the pan, was that it came with the recipe for the brownies.

This one’s not for the faint of heart, folks.

That’s 1 & 1/4 sticks of butter with bittersweet chocolate.

Plus cocoa powder….

…in my favorite mixing bowl.

Have I told you about this bowl before?

I went to a potluck dinner back in college and afterwards the host gave me some things to take home and she put them into this plastic bowl, which someone had left behind.  This bowl is beat up.  It’s ugly.  It’s scratched and stained.  But it has the best shape of all the mixing bowls I have.  It’s deep and has straight sides (which cuts down on splattering immensely.)  and I love it.  When it’s in the dishwasher and I need to mix something – I miss it.  It’s scratched and stained because I use it so much.  After all these years,  I pity the gal who left this bowl behind.  Sometimes the best things in life really are free!

But back to the brownies…

Instead of fussing with a double boiler,

the chocolate and butter can be melted in the microwave.

Once the dry ingredients have been mixed with the wet…

…you’ll have to summon all of your willpower not to grab a spoon and go crazy.

This part of the recipe is not easy.

Those spoons are close by…

Gooey batter goes into the pan…

…crusty, moist brownies come out of the oven.

These are drool worthy,

seriously good brownies.

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In conclusion:

Pros:

Delicious recipe for brownies (you may never go back to the boxed kind).

The pan worked great – these were done right at 35 minutes, as promised.

12 perfect serving sizes straight from the pan.

Oh the crusty, moist goodness!

Cons:

Cost of pan.  I think $30 is a bit steep.  But if you don’t treat yourself to special cookware very often and you love chocolate, this would be a nice indulgence.

Clean up.  Even after soaking, I needed a vegetable scrubber to get into the nooks and crannies of the words “Chocolate” in each square.  That really didn’t take that long, though.  Definitely a fair trade off to wow your friends with these yummy goodies!

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Overall, I’m happy that I have this pan and I’ll use it again to share with friends.

Jenn : )

….and where am I now?

Renovation on the upstairs of our house has begun.  Josh and I have spent the last few weeks packing up everything from three bedrooms and a bathroom and carting the boxes downstairs into the basement.

In an effort to save some $$, Josh is demo-ing everything himself (with the occassional help of wonderful friends – thanks, guys!)

My once pretty, cheerful studio space, filled with knick-knacks and crafting supplies, will soon look something like this:

Yeah.  Gone.

Actually, the room will be rebuilt, with new drywall and paint.  But ultimately, my studio space will be moved to what used to be the guest bedroom – which is evolving into a loft.  I’m looking forward to my new digs – it should be very sunny and open.  And we’ve had a bit of good fortune, when we discovered that underneath the filthy carpeting exists beautiful fir floors that (so far) look to be in good shape.

In the meantime, I’m steering clear of all the dust and dirt up there.  I’ve set up temporary sewing space and I’m working hard to complete some custom orders: including four needlebooks for my mom and a ring pillow for friends who’ll be getting married this summer (I’ll be sure to get some photos to show you how that comes out).

I owe you a Two Spoonfuls post.  I’ve got all my ingredients to try out this inviting new baking pan, and I hope to have that finished soon.

‘Cause when all of your worldly goods are boxed up and stacked in a basement,

Girlfriend could sure use some chocolate.

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On another note: A few months ago I purchased the most adorable needle felted tapestry from TheMoonGoat on Etsy.  Unfortunately, I forgot that there is a deadline for leaving feedback on Etsy, and by the time I had this framed, I was too late.

I am so upset with myself for neglecting to publically rave about this wonderful item.  So I’m sharing it with you here.  This photo doesn’t begin to do this piece justice – when I took it to the frame shop, all the employees commented on how adorable it is.  It was wonderfully packaged and shipped quickly, too.  I hope you’ll take a moment to check out TheMoonGoat’s shop – if for no other reason, then to see *THIS* before someone snatches it up! : )

Jenn : )

This week Ginny and I are taking a quick break from our travels with Alton Brown.  So far we’ve been rolling right along learning the fundamentals of cooking and baking.  But this week we spotted a charming little detour that we just couldn’t pass up:  Marshmallows! Homemade marshmallows.  Oh yes.

Do you think you need industrial sized equipment and a full scale jet engine to make real marshmallows? Well, you don’t!

Aside from having fun making (and eating) these, I learned that marshmallows are NOT difficult to make.  If your kitchen includes a stand mixer and an inexpensive candy thermometer – then you are ready to go*.

(*If you don’t have a stand mixer, I wouldn’t hesitate to try making these with a good electric hand held mixer.  As long as I had some stamina on my side, or a husband who would take a turn or two, or if a girlfriend who is one of the American Gladiators was visiting.  What I’m trying to say here is that your arms will probably be tired after 15 minutes of mixing.  But give it a try – I bet you’ve got way more muscles than I do!)

I used Ina Garten’s homemade marshmallow recipe from her book: Barefoot Contessa Family Style.

Add your ingredients to the bowl and mix for 15 minutes.

And this is what you’ll get.

Dust with some powdered sugar and let sit for at least a few hours.

For cutting I recommend a large straight blade.

Don’t bother with a serrated knife.

Fluffy and yummy!

Mix up your favorite hot cocoa.

I’ve used Schokinag.

Delicious!

And especially good when shared with a friend. : )

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I happen to have some store bought marshmallows in my pantry.

Would you like to see how the ingredients compare?

HOMEMADE:

Unflavored gelatin

Water

Granulated sugar

Light corn syrup

Kosher salt

Pure vanilla extract

Confectioners’ sugar, for dusting

STORE BOUGHT:

Corn syrup

Sugar

Modified Food Starch (Corn)

Dextrose

Water

Gelatin

Natural & Artificial Flavor

Tetrasodium Pyrophosphate

Blue 1

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So, if you’ve ever thought about making homemade marshmallows but didn’t, thinking it would just be too complicated or messy, the Two Spoonfuls are here to say: give it a try!  These aren’t complicated, all the sticky utensils clean up quickly in hot water and you’ll like how these taste.

Cheers!

Jenn : )

Today would regularly be our Friday Two Spoonfuls post. But, since the other spoonful is livin’ it up in Florida right now on vacation, I’m sneaking in a little vacation, too. ; )

That hasn’t kept me out of the kitchen, though.

Yesterday I made some Valentine’s Day cupcakes.

My first time making red velvet. (Yummy)

I used *this* recipe for the cupcakes.

And I used the cream cheese frosting from *this* recipe to top them off.

(Double yummy)

And for the piece de resistance, tiny heart sprinkles, which I received in a wonderful little goody package from Ginny. She also gave me some of her priced cupcake liners, too – what a generous gal!

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I’ve been a very lucky girl lately, and a bit overwhelmed by some unexpected kindness from friends. Not only did Ginny share her love of cupcakes with me, but when she heard about the trouble I’ve been having with my sewing machine, she made and sent me this:

It’s a little plush sewing machine! Isn’t it the cutest?!?

Sewing something pretty with a little needle.

It’s a genuine Bernina, just like mine!

Thank you, Ginny – for cheering me up while my Nina’s been away. : )

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This morning I made a trip to the post office, and since I wasn’t expecting anything, I almost didn’t check my box. But I’m so glad that I did, because look what was waiting for me inside!

This is a lovely little wool pin that Maia made and sent to me!

It’s so pretty, and I wasn’t expecting it at all.

What a wonderful Valentine’s Day surprise! Thank you, Maia!

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I wish you all lots of Valentine’s Day love.

Share some with a friend,

it can make all the difference in the world.

Best,

Jenn : )