Show and Tell Monday - Roses

I am knee deep in cleaning. I get this way while reading through my monthly subscription of House Beautiful. The homes look so great, and it's not because of what's in them, it's because of what's not. They're neat. I have great hardwood floors, lots of fabulous art, and photos of loved ones. I just need to keep things neat. (Oh, if only my son's drum set wasn't situated right off the kitchen!)

For show and tell Monday, I am going to brag, brag, brag about something my loving boyfriend did for me. A few days ago, he sent me this gorgeous display of roses. So beautiful, and just the pick up that I need during this snowy, endless winter. I love them, and today, four days after I got them, they look (and smell) as good as ever.

Roses, in bloom. Thanks baby.

Mol's Birthday Cupcakes

Tomorrow we are celebrating Mol's birthday. I am really looking forward to it. W and I asked her what kind of food and cake she wanted; her request would be met. Her answers were easy: bagels, and ice cream cake.


I love baking, and would have loved to make her a cake, but I too am an ice cream cake person so I understand her request. Last night, though, while sitting on the couch leafing through Fine Cooking's Party Food & Cocktails 2010 issue, she found something that she liked, and wanted for her party. Excellent!


Her request matched her sister's, which is nice because that means that they both wanted to try it. Johnny's on the fence about it, but that's alright. I wanted to share the recipe with you and see what you make of it. Mixing it was easy, and the cooking time seemed about right, but when I tried to peel away the muffin wrap (on my test cupcake), the inside bottom of the cupcake was like a mousse. I ended up baking them another 7 minutes, and still the inside is too moist. I added about a teaspoon of chocolate extract, and a tablespoon of vanilla extract, which may be the problem. Perhaps the recipe is too delicate for such an addition. I put it in for 5 more minutes (a total of 30 minutes in all).


I doubled the recipe, so maybe somewhere in the process, I screwed up. I'd love for you to try it out, and give me your feedback. If only I'd made two separate batches, I might have learned from my mistake. Oh wait! I have more cream cheese. I'm going to go make another batch. Hang on... (I'll be back in an hour.)


This time around, I followed the recipe exactly. The cupcakes took an extra few minutes to bake than the recipe said, about 22 in all, but they worked. I realized that over greasing the muffin cups was part of the problem, and I probably shouldn't have added the vanilla or chocolate extract. Too much liquid. Though once I thoroughly baked the first batch, and then put them in the refrigerator to set, they worked. Lots of trial and error but okay in the end.


Drizzling the chocolate over the top has been a challenge, as well, so I think for this last batch, I am going to put it in a pastry bag to drizzle.


Personally, I am not a big fan of cheesecakes, and I will say that these definitely taste like a chocolate cheesecake. So if you like cheesecakes, these are worth making. And if you try the recipe, please let me know what you think.




mini bittersweet chocolate cheesecakes 
Fine Cooking's Party Food & Cocktails 2010
makes 6 cupcakes


1 8 oz. package cream cheese, softened at room temperature
1/3 c sugar
4 oz. chocolate (bittersweet or semisweet), chopped, divided, and melted
1 large egg


Position a rack in the center of the oven and heat the oven to just 300*F. Line 6 standard muffin tins with foil liners and gently grease with cooking spray.


In a medium bowl, beat the cream cheese with an electric mixer on medium speed until very smooth, about 2 minutes/ Add the sugar and 3 oz. of the melted chocolate. Beat on medium-low speed until well blended, about 1 minute. Add the egg and mix until just incorporated. Spoon the batter into the muffin cups.


Bake until the centers of the cheesecakes barely juggle when nudged, 15 to 18 minutes. Set the muffin tin on a rack to cool completely. Cover and refrigerate until ready to serve or for up to 3 days (or freeze for up to 1 month). Just before serving, drizzle with the remaining 1 oz. melted chocolate (rewarmed, if needed).

Sweet Heart(s), Give Me Some Sugar!

People always bake cookies during the Thanksgiving/Christmas season. But for me, baking for the sweetest holiday, Valentine's Day, is most important.


Five years ago, my best friend Carly and I baked batches upon batches of cookies for our boyfriends. We made sandwich type cookies, made up of two chocolate wafer cookies and filled with a peppermint cream. We made chocolate heart shaped cookies, iced. The work was endless, though the rewards were divine. The next year, she moved to Florida and I've been baking on my own ever since.  


Last year, I made the original chocolate heart shaped cookies, and also an espresso cookie. This year, though, I wanted to give the classic sugar cookie a shot. While at the grocery store today, I tried to remember what ingredients I might need to make sugar cookies. I started leafing through cooking and home magazines sure to find one (it is February, after all). I noticed that the cover of Fine Cooking magazine (with a whopping $6.95 price tag) had an article titled, "How to Bake Perfect Sugar Cookies". Sold. 

Beautiful batter, and gorgeous measuring spoons from Melissa.

When I got home, I read the article that accompanied the recipes, "The Science of Perfect Cookies - Answers to your burning baking questions" by Nicole Rees, and was happy that I plunked down nearly $7 for the mag. It talked about why bottoms burn, subbing butter for shortening (and why not to), and then listed the recipe for chewy sugar cookies, with a column beside it for a crispy modification. 


I made two batches of these cookies today, and though you can get the original recipe by clicking above, I made modifications to the baking that I think is important. I am sharing them here, and the original recipe follows.


First, when mixing ingredients, I followed the recipe exactly. It's a great recipe. On the second batch, I added a bit more almond extract, which tasted lovely, too. Since I wanted to use a cookie cutter to make the cookies heart shaped, I tried rolling out the dough. Since it wasn't refrigerator-cold, the dough stuck to my wooden tabletop, and I didn't want to flour it, as flouring alters the look and taste of the cookies. I balled up enough dough to cut out about three hearts, rolled it in my hands, and pressed to get it flat (about 1"). Next, I put it onto my parchment lined cookie tray and rolled it to about 1/4" thick, then used three different cutters to cut the hearts, one for each. Now, I left the cutters in place while I peeled away the remaining dough (return it to the batch to incorporate). Still keeping the cutters in place, I sprinkled them with colored sanding sugar.  I didn't space them far apart; since they are already flattened, they won't spread during baking. 


I burned my first batch using the minimum cooking time for chewy, 13 minutes. I kept watching the trays after that until I eyeballed the time, based on browning. After my third tray in, I had cut the time in half to get the cookies perfect. 6 minutes.


Oh, and while I am not a fan of vegetable shortening, I did use it. It keeps the cookies lighter. After I made them, I bagged them and clipped them with mini clothespins. I will also be attaching a diecut heart with photos of each of the receipents. Here they are, pre-diecut heart.

Happily packaged chewy sugar cookies!

chewy sugar cookies (modified dg)
nicole rees, fine cooking, feb. 2011


3/4 c + 2 T granulated sugar
1/2 c unsalted butter (1 stick), softened but not melted 
2 T vegetable shortening, softened
1/2 t kosher salt
1 large egg
1 T light corn syrup
1 t vanilla extract
2 drops almond extract (optional)
2 c + 2 T unbleached all-purpose flour
1 t baking powder
1/2 t baking soda
sanding sugar for rolling (I sprinkled mine on top dg)


Position a rack in the upper third of the oven and heat to 350*F (I dropped it to the middle of the oven, to prevent top burning dg). Line two rimmed baking sheets with parchment paper. In a stand mixer fitted with the paddle attachment, beat sugar, butter, shortening, and salt on medium speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl. Add the egg, corn syrup, vanilla, and almond extract, and mix on low (just to combine); then beat at medium speed for a total of 1 minute.


In a medium bowl, whisk the flour, baking powder, and baking soda to combine, then add to the mixer. Mix on low speed for 30 second, just to combine. Scrape down the bowl and then mix on medium-low speed for another 30 seconds to mix the dough uniformly.


Gently roll the dough into 1 oz balls. Roll the balls in sanding sugar (This is where I rolled it flat, and cut shapes, then sprinkled with sanding sugar dg). Arrange at least 2 1/2 inches apart (when in balls; no need to do this when they are flat dg). Bake one sheet at a time until the edges are golden (watch the first batch for best cooking time tp), and the tops are cracked but not completely set (I didn't notice any cracking tp), 13 - 15 minutes (for me, it was only 6 minutes tp). Let the cookies cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Don't Be Such a Chicken

While I was getting a pedicure last Friday, I noticed that the Rachael Ray Show was on the salon's television. Normally, I don't watch the show, but when it coincides with my pedicure, I enjoy catching the cooking segment. I have to admit that I miss the Rachael Ray I used to watch on The Food Network, the one who only cooked, and did so in her fake (set) kitchen. Her new talk show format takes away from her ability to pull together a meal in a way that is both entertaining and easy. I feel like she sold out, and that her heart prefers being in the kitchen.


But I do love watching her cook, and this episode was no exception. She showed a recipe for the best of her easy recipes. I watched, hoping that it wouldn't take the Sandra Lee shortcut method, and I was impressed. It was an easy, healthy chicken recipe made with whole foods.


I watched as she made the recipe, and took mental notes on how to do it. And while I probably could have done it just based on what I'd seen, I went to the website as soon as I got home to get the complete recipe. I pitched it to W, to see it he'd try it for dinner one night, and he was game.


The verdict: I made the recipe for us tonight, modifying it to limit the sodium (used crumbled goat cheese in place of feta -- a 200 mg difference) and found it to be easy and tasty. W said that he loved it just the way that it was (thanks, baby), and I loved it, too, but next time I will use less onions and will make sure that they are finely chopped. They were a bit too big for me.


I have modified the recipe and I am sharing it here, with you. The original recipe is called Lazy Baked Greek Chicken, but since I've changed it, I'm naming my modified recipe after the goddess of the hunt, Artemis, who is referred to here as "a super sexy tomboy virgin goddess".

Artemis, by artist Hrana Janto

Artemis's Greek (domestic) Goddess Chicken

• 2 T extra-virgin olive oil
• 1/8 medium onion, chopped (dice it really well)
• 2 medium garlic cloves, well chopped
• one 10 oz box organic chopped frozen spinach, thawed (put in a towel and squeeze out the water)
• salt and pepper
• freshly grated nutmeg (or none, do not use pre-grated, it's a different flavor)
• 2 T butter
• 3/4 c panko breadcrumbs
• 2 pieces skinless, boneless chicken breast
• 1/4 c crumbled goat cheese

Preheat oven to 425*. Heat 1 T olive oil in a small skillet on medium heat. Add the onion and the garlic, cooking until softened (about 3 - 4 minutes). Transfer to a bowl, then add the spinach, salt, pepper and freshly grated nutmeg. 


Melt the butter in the same pan you used earlier, throwing in the panko breadcrumbs, and toss until coated and crispy. Allow to cool.


Drizzle a baking dish with the remaining 1 T olive oil. Butterfly the chicken breasts so that they open like a book. Put them in the baking pan, open, and pile the spinach mix onto the bottom half of the chicken, allowing it to overflow at the edges. Fold top over the spinach, and top with the breadcrumbs (I just pat them on top, and they stay nicely). Bake in the oven until well-cooked and juices run clear. About 20 - 25 minutes. 

Just Saying Woe, You Know, to Valentine's Day

I'm watching people talk about their best and worst Valentine's Day celebrations (and gifts) on the Jay Leno show. With an ice storm looming, a rocky and unpredictable February schedule, and a winter that's kept all of the tri-state area homebound half of last month, it's got me thinking. Will I even get to see my boyfriend on Valentine's Day? It's also reminding me about my best, worst, and uneventful past Valentine's. 


Is Valentine's Day even worth it?


Most of my Valentine's Days were uneventful. Growing up, my parents always gave me a heart shaped box of chocolate, whose contents I'd uncover by cracking through the bottom of them, eating my favorites first. While I appreciated their kindness, I'd kind of wanted to get a gift from someone I was romantically involved with. You know, r-o-m-a-n-c-e. My first real Valentine's Day gift was given to me when I was 22; it was a box of Godiva Chocolate from a guy I was dating named Ernesto. Unfortunately, it was literally at a time when the relationship was dissolving, so it sort of felt short.


I never celebrated Valentine's Day with my ex-husband because his mother's birthday happens to be on Valentine's Day (and her mom's name is Valentina, ironically). So from our first year together, when I was 24, until we split up eleven years later, Valentine's Day was a birthday celebration for his mother, not a romantic holiday for the two of us.


Two years later, I celebrated with a short-lived boyfriend who made me a mix CD, wrote me a love letter, and then proceeded to cry on my couch because he thought he wasn't "enough" for me. (He wasn't.) The next year, my new boyfriend and I celebrated the weekend after Valentine's Day (the holiday fell on a Wednesday that year) by going to dinner. And then the year after that, we couldn't celebrate due to a medical procedure that required bed rest, but we did go to dinner the following weekend. Which brings us to two years ago, which I cannot for the life of me remember, and then there was last year. Everyone was in the throes of the vomit virus, so my boyfriend's daughter's birthday party (which was to be celebrated the week before) was celebrated on Valentine's Day. Needless to say, I cannot remember a time when I celebrated a romantic Valentine's Day on Valentine's Day, with any degree of success.


Alas, it would seem that, for me, Valentine's Day isn't so much about romance. I mean, I'd like for it to be, but then again I've always liked for it to be, and it's yet to happen. I'm choosing to focus on baking cookies, sending Valentine's to my friends and loved ones, and using that date as a marker point that indicates five more weeks until spring.

The Domestic Goddess Loves... (shops, repairs, eateries)

Welcome to The Domestic Goddess Loves... a new post type that will occur randomly, and will have a theme. When better to kick it off than on the first day of the month that celebrates love, and black history, and heart health. Not to mention KT's birthday (happy birthday, girl).  Today's theme is shops, but I will be focusing on all sorts of things; websites, foods, ideas, books, music, you name it.


Here's what I love today (shops, repairs, eateries):


Pete's Denville Diner
I hate to do this. Pete's is the best diner I have ever been to in my life. I don't want to start sending you all there, because I want to keep it for myself, but that just wouldn't be fair. The owner is very interested in good food, and knows quality. They make the best sandwiches, salads, omelets, and more. Always try their desserts, made from scratch by the owner herself.
Pete's Denville Diner, 17 Broadway, Denville, NJ 973.625.3133


Mountain Lakes Motors
Whether you need an oil change or a repair on your car, this is the place to go. Their building is a beautiful stone building, that feels very, well, Laker. I've been going their for years, and love that the mechanics really know what they are doing and are very honest. Mountain Lakes Motors does good work with competitive prices. 
Mountain Lakes Motors, 12 Baldwin Lane, Mountain Lakes, NJ 973-334-4992


Grassroots Natural Market
This is a health food store, and more. You can pick up food there, and eat it on one of their cafe tables. In the summer, they provide outdoor seating. Pick up vitamins, supplements, groceries, cleaning supplies and more. Erik Laracuente, the market's Chef De Cuisine, used to skate waxed curbs in parking lots all around the Lincoln Park/Wayne area with my ex-husband. I've known him for years, and I am proud to say that he is one heck of a chef. His forbidden rice is to die for, as is his (oh my God) macaroni and cheese. The salads are amazing, too. You will like everything you try. Fresh, healthy foods that taste delicious. You must try his cooking, and please, tell him I sent you.
Grassroots Natural Market, 20 First Avenue, Denville, NJ 973-627-5440

Savannah Hope Vintage

This is no surprise to my readers. This shop is great because the owner sells all sorts of handmade items from artisans (and also things that she makes), while she also refinishes beautiful, vintage furniture, and makes it fabulous. Think furniture that might be sold at Anthropologie, for a fraction of the cost. Locals should check out the store. Everyone else can shop her etsy store by clicking here.

Savannah Hope Vintage, 418 Main Street, Boonton, NJ 201.707.7447

Electric Lotus Tattoo and Piercing
Mamas, time to get your kids names permanently inked on your skin, perhaps even in a heart. I had my son draw hearts, write his name, and write the word love for me, and then had it all tattooed on my wrists (three different ones, over a period of four years). It's been a while since my last one, but with seven already, I had to recommend my favorite tattoo shop. Electric Lotus is family owned, and the tattoo artists are all very good. Super sanitary, too. This is my go-to place for tattoos and piercings.
Electric Lotus Tattoo and Piercing, 912 Main Street, Boonton 973-402-2777


Roma Pizzeria and Restaurant
Anytime we want pizza, we head up to Roma. I bring their pizza to school, have it for parties, and try to have a meal in their dining room every once in a while. (My mom loves their eggplant parmesan, my son loves the fried calamari, my dad loves the pizza.) Oh, and remember to call ahead and order your heart-shaped pizza for Valentine's Day.
Roma Pizzeria and Restaurant, 709 Main Street, Boonton 973-335-1614


More The Domestic Goddess Loves... coming soon. Look for it.

Show and Tell Monday - Special Edition (kt40)

Is it Show and Tell Monday already? Well, thank God! I've been dying to share this with you.

I am curating a group art show that is scheduled to open on Saturday, February 26th. The show, called Love Is: Romantic Renderings of Daily Life, has seven featured artists and photographers. One of the artists lives in Italy. Her work came over last week, well packaged, and I wanted to wait to open the work until it was someplace safe. Today,  the safe place appeared, and I began opening the artwork. 

Katy Keuter, don't expect much of your work to be sent back to Italy after the show. That's all that I have to say.

"Permission" by Katy Keuter
9 3/4" by 9 3/4"
Mixed media acrylics and collaged papers on 100% cotton canvas,
sealed with a gel medium and a medium gloss protecting varnish

Can you imagine that this was the first one that I saw? I nearly fell over. I know Katy's more recent work pretty well, and this is so different to me. I loved all of her work so much, that I asked her to participate in this show, and then I saw this. Well, consider it sold.

For Show and Tell Monday, February 28th, I promise to post photographs from the exhibit, so that you can see all of her work, and the work of the other amazing artists and photographers that are showing. If you are local and would like to join us, please do! Champagne and strawberries will be everywhere, and most of the artists will be there for you to meet. It's from 5 - 8 p.m. at the Gallery at River's Edge, 106 Broadway, in Denville, NJ.

Guess what else? I received a really special gift from her. I wonder, are all curators so lucky as to receive gifts from artists in their shows?

Velvet black drawstring bag, with KT40 signature label.
The way this ribbon is tied, and the tag, it looks like a pretty apron.

What's inside, you wonder? It's Show and Tell Mondays, not Show and Spill the Beans on All Good Things Mondays. Let's just say that I love it, it's so Katy, and I will keep it close to my heart. 

Have a great week, all.