Confession 1: This should’ve been my eighth Cake of the Month post.  I know you’ve been keeping count.  I’ll get back to that.

Confession Numero Dos: Banana Cream Pie isn’t technically a cake.  I’ll address that, too.

But first, how are you???  It’s been a week, but it feels like an eternity.  At least it does to me.  Which leads me to believe I’m actually a cat, living in cat years, which would explain the flying-by of time (and the desire to curl up and sleep all day on a sunny patch of carpet).  Which then makes me wonder why the heck the government hired a cat.  Oh well, I guess they have their reasons.

But back to the COTM delay: I did make a cake in December.  A pretty white cake with pomegranate swirls and cream cheese frosting.  It was for Nate’s birthday and it was quite yummy.  I even wrote a post about said cake.  And then promptly deleted the photos from my camera before downloading them to my computer.  I’d be mad, but I can hardly hold my cat-self accountable for such silly mistakes.  I probably got distracted by a shiny object.

Now, to address my second point: I know that Banana Cream Pie isn’t a cake.  But can we just call it one today?  Just for this post?  Because it took time (but not too much time), was fancy without being fussy, and–most importantly–was awesome.

The entire recipe is from King Arthur Flour’s Baker’s Companion, perhaps the best book EVER for bakers.  Seriously.  The.  Best.

To get started, follow KAF’s crust instructions in their Chocolate Cream Pie recipe, steps 1-10.  Once your crust is blind-baked, arrange slices from two medium-sized bananas along the inside of the crust.

To make the Pastry Cream filling, assemble the following ingredients:

-1/2 cup sugar

-2 TBSP all-purpose flour

-1 TBSP plus 1 tsp cornstarch

-1/2 tsp salt

-2 large eggs

-2 cups milk

-6 TBSP butter, softened

-1/2 tsp vanilla extract

Whisk the sugar, flour, cornstarch, salt and eggs together.  In a medium-sized saucepan, bring milk to a boil.  Add the hot milk to the egg mixture gradually, whisking continually.  Pour the liquid back into the saucepan and return to the heat to bring back to a boil. The mixture will thicken quickly, so whisk continually.  As soon as the pastry cream begins to boil in the center, take it off the heat and add the butter and vanilla, stirring until combined.

Congrats! You’ve made pastry cream!  Pour this over your prepared crust, smooth the surface, cover with plastic wrap, and refrigerate until chilled.

Whipped Topping:

-1 cup heavy cream

-1 tsp vanilla extract

-1/4 cup confectioners’ sugar

Whip the heavy cream and vanilla together until thick.  Sprinkle confectioners’ sugar and whip until the cream holds its shape.  Spoon over top of the chilled pie and ENJOY!!!

Check out the other Cakes of the Month!

June

July

August

September

October

November

I am absolutely head over heels in lurve with Downton Abbey.  I love the dresses, I love the accents, and I LOVE the drama.  So, so, so much drama!

Like, what is with cousin Isobel, stomping around acting like she owns the place? Did Daisy make the right decision by letting William thinks she’s interested?  And what are O’Brien and Thomas up to this time???

Now, while I am a bit of an Anglophile in the TV and lit departments, I’m decidedly less so when it comes to cooking.  It’s nothing personal, of course, and I’ll absolutely devour and enjoy a nice shepherd’s pie or some figgy pudding, but my taste bud allegiance will always lie with good ol’ American fare.  That being said, I chose pulled pork sandwiches (from Real Simple) with homemade buns (courtesy of King Arthur Flour) for our Sunday Downton Abbey viewing  party.  Of two.  (Because there ain’t no party like a Condo party, cuz a Condo party don’t stop.)

I started this dinner around 10 am on Sunday morning, beginning with step 3 of the recipe from Real Simple (I didn’t want the side of broccoli slaw, but if you do, just start with step 1).  After completing the arduous task of throwing a handful of ingredients in the crockpot (read: not arduous at all), I turned it on low and let it do its thing for 8 hours.

In the meantime, I started the burger buns–there is a one to two hour rise involved, so I made sure to build that in to my cooking time.  And after a quick bake, I was absolutely astounded by how dense yet fluffy these were, and how perfectly suited they were to holding my precious pulled pork.

So pip pip cheerio, get this meal going tonight, y’all.  I can’t recommend it enough!

I noticed something weird about myself the other day.

Now, if you know me, you’re probably thinking, “Is she talking about the singing to her cat thing?  Or the fact that she lives in a bathrobe in the winter thing?  Or the always carrying spare tissues in the pockets of her winter coats thing?”

No, imaginary peanut gallery, it’s none of those things (but A for effort).  I noticed that I classify the foods I make by what I imagine their college clique would be.  You know.  If they were human.

Before you commit me, hear me out. In my mind, steaks are the jocks, cupcakes are the cheerleaders, fish filets are the athletes, and granola is an English major (I say that with much love, of course).  And I’m pretty sure you can agree with me on those points.  But when I made King Arthur Flour’s Chocolate Loaf Cake, I had a hard time finding a place for it.  It’s complex like the artist clique, with strong, deep chocolate and coffee notes.  But it’s sweet like the education students, and solid like the history majors.  So, after much debate, I’ve decided that this wonderful cake is double-majoring in Studio Art and Early Childhood Ed, with a minor in 19th-century British history.

I guess what I’m saying is this cake is a well-rounded dessert that won’t let you down.  And that it might be smarter than you are.

Thank you, Ocean of Stitches!

I know it isn’t nice to trick people.  Especially if that person is your spouse who, for the most part, has done nothing to deserve the trickery.  And yet…

What if said person (we’ll call him “Nate”) told you that he doesn’t like Whoppers?  As in, one of the best candies in all the land?!?  And what if his reasoning is that the malted center is too “chalky” and “bland”?  You’d probably assume he’d gone insane, start sleeping with one eye open, and have 911 dialed on your cell phone, ready to press “send” on a moment’s notice.  Or perhaps you’d try to trick him into reassessing his hatred of all things malted.

I went with the latter option (I was afraid of the one itchy, dried out eyeball with the first option–not cute), choosing to make a big ol’ batch of Malted Brown Sugar Cookie Sandwiches, courtesy of Shauna Sever’s lovely blog, The Next Door Baker.

Malted milk powder (you can find it next to the hot cocoa in your grocery store) factors into the batter and the buttercream in this recipe, so you really get to enjoy the flavor in all its malty glory.  Paired with the brown sugar (the recipe calls for dark, but I used light since it was all I had on hand), this cookie is delicious–crispy, chewy, sweet, heavenly.

I whipped these up last night before Nate came home, and placed them nonchalantly on a pretty plate in the kitchen.  From my spot on the couch, I could see him notice the heap of cookies, pick one up, give it a sniff, and then take a bite.  Followed by another bite. Followed by a giant bite that finished off the rest of the treat.  Then he grabbed another.

It wasn’t until he was done chewing and “Mmm”-ing that I told him the secret ingredient.  And, as you might have guessed, I have made a malted sweets convert.  Ah, the power of baked goods.

Lately I’ve felt a special kinship with Mother Nature.  Not because I like the outdoors.  No, there’s dirt and leaves and all other sorts of nasty things out there.  And not because I’m one of those “every creature great and small” types.  Bears freak me out, bugs freak me out, pretty much any animal other than Remy the Great freaks me out. Gah.

I’ve been feeling a special kinship with Mother Nature recently because I think she might be a little off her rocker, and I can relate to that.  Case in point: Saturday, it was 68 degrees in the DC area.  Today, it was 40 degrees and snowed.  Tomorrow, according to the weathermen, will be in the mid-50s.  Only a temperamental, crazy you-know-what has those sorts of mood swings within the span of a week.  I respect that, and fear it just a little bit.

When Mother Nature, or anything/anyone else for that matter, is sending you through the ringer, soup tends to be the perfect antidote.  Especially soup of the chicken variety.  Like this recipe for Chicken Shiitake and Wild Rice Soup from the incomparable Skinny Taste.

Folks, I really can’t recommend this recipe enough.  It’s so flavorful and extremely comforting.  Better still, you won’t even care what Mother Nature is doling out when you have a big bowl of this soup in front of you.

I made a few adjustments and added a few clarifications, which I’m sharing below.  If you want to stick with the original, definitely check out the link above.  Either way, you can’t go wrong.

Chicken Mushroom and Wild Rice Soup

• 1 tbsp butter
• 1 small onion, chopped
• 1 tbsp flour
• 8 cups (64 oz) fat free, low sodium chicken broth
• 1 cup water
• 2 chopped carrots (I used about a cup of frozen sliced carrots)
• 3 garlic cloves, minced
• 2 celery stalks, with leaves, chopped
• 6 skinless, boneless chicken thighs
• 6 oz long grain rice and wild rice combo (I used Harris Teeter brand with “Herb Seasoning”)
• 4 oz mushrooms, sliced (I used pre-sliced button mushrooms)
• salt and fresh pepper

According to the newspaper, today was the coldest-feeling day in the DC area in two years.  And by that, I mean the actual temperature of 18 degrees wasn’t the coldest temp in two years–but with the wind chill factored in, it was absolutely the most bone-chilling, teeth-chattering day.  In two whole years.

Better still?  The Metro broke.  Well, technically the tracks did, cracking in the extreme chilliness.  Which meant the morning commute was extended by at least half an hour, with trains holding on the outdoor platforms with their doors wide-open, freezing the passengers inside as the conductors waited for the signal to move on.

When I got home this evening, I was longing for something warm and comforting.  A meal that would defrost me from my nose to my toes, and give me a pat on the back and an encouraging smile.  “You had a crappy day,” it needed to say, “but you’re home now.”

So I gathered the ingredients for Skinny Taste’s Chicken with Leeks, Sun-Dried Tomatoes in White Wine Sauce, and set to work cooking chicken breasts, sauteeing leeks and garlic, and making a white wine reduction studded with slivers of sun-dried tomatoes.  Sounds fancy, I know, but it took all of thirty minutes and one skillet to pull together this light Italian dish.

I ate it on the couch, tucked under my new winter blanket, while watching 30 Rock.  And if you can replicate this set-up, it’s a highly advisable way to eat this delicious meal.  Comfort food in your comfortable home.  There’s nothing better.

Happy New Year, friends!

Two thousand twelve.  Wow.  I know it’s totally arbitrary to say, “January 1 means everything starts anew”–obviously, every day is a fresh start.  But something feels so great about putting a whole year behind you, especially if the year was a tough one.  I say, bring on 2012.  I’m ready.

Here at Casa de Condo, we rang in the new year with some great friends and way too much food (you know, if that’s possible). We gorged on appetizers and sampled all sorts of drinks, and for dinner, I made pizza.  But not just any pizza.  Chicken Ranch pizza and Spinach Mushroom pizza.  Both inspired by the lovely blog, Annie’s Eats, with the crust recipe taken from King Arthur Flour’s Baker’s Companion.

Have you ever made pizza from scratch?  This was my first try, and I was terrified.  What if the dough didn’t rise?  What if I burned my pizza?  What if it just didn’t taste good?  So much pressure!

Happily, I was worried for nothing (as is usually the case, right?).  The spinach mushroom was cheesy, garlicy and absolutely lovely.  The chicken ranch pizza took a little more prep, but was completely amazing.  Cheddar and mozzarella cheeses mingled with the Ranch dressing, chicken, green onions, and tomatoes, and the taste was fantastic.  The crust was great, too, and easy, since I opted for the “make ahead” option.

So if you, too, have been hesitating to try homemade pizza, hesitate no more.  It’s a new year–let’s make it a memorable one!

So, as some of you know, along with cooking and baking, I can be found on any given day in my cozy corner of the Condo Far, Far Away crocheting.

It isn’t a very cool hobby (no matter what those Krochet Kids guys with the ironic t-shirts and moustaches say on the TV), and certainly not a glamorous one, and yet I can’t seem to help myself.  It’s quiet and peaceful, and I’m actually left with something pretty special that I made all by myself.  As a person who is only “okay” at a few instruments and was told by a college art professor that I’m too “left-brained” to paint, I am pleased to have the patience and ability to follow directions to make something that is both lovely and useful.

I’ve made a whole host of things since I took up this hobby last year, but only get the urge to share them ever so often.  And, as I’m sure you’ve gathered, this is one of those times.

Starting in November, I ripple ripple rippled my way through Lucy of Attic 24′s lovely Neat Ripple Blanket, following Shanti’s (from Wires & Yarns) edging instructions.  And as of this morning, I’m done.  Finito.  Done-zos.  The final stitch was stitched.  The last bits were trimmed and woven in.  It’s finished.

There’s something a bittersweet about the end of a big project, I think.  It’s wonderful to be done, but there’s something nice about having that pile of yarn and half-done blanket in the basket by my comfy chair, ready to be worked on.  Sigh.

Oh well.  A new blanket for the New Year.  Makes sense to me!

Um, I don’t know if you know this, but in two days it will be a new year.  As in 2012.  Yikes.

According to my rarely-updated journal, I have accomplished exactly three things on my “Aspirations for 2011″ list.  And, yet, somehow I think Monthly Pedicures, Drink More Water, and Try Yoga So You Know What Downward Facing Dog Means hardly count as real “aspirations.”  ”Goals,” maybe, or “Everyone Else is Doing It, So Why Not”s, but certainly not “Aspirations.”

So, this year, my goal is to quit making lists of goals.  Too much pressure.

Instead, I’m just going to keep on keepin’ on.  You know, cooking, baking, crocheting, working, loud-mouthing, back-talking, ridiculous-dancing, inappropriate-joking, and sleeping.  My stand-bys.

And while we’re on the topic of stand-bys, please let these recipes for Greek Meatballs and Tzatziki from Skinny Taste become your stand-bys.  They are really, really delicious, in a way that will make you scoff at the thought that they are diet-friendly.  Scoff, I tell you!  Because, though absolutely friendly to your hips, this meal will make you will swear you’re chowing down on some high-caloric comfort food.  Except you’re not.  Tricky, right?

Well, with that, I’m officially off until 2012.  HAPPY NEW YEAR EVERYONE!