Man… I’ve been out of the loop for too long. This moving thing? For the birds. I’m never doing it again. No, really… don’t ever let me decide to move again.

There is, however, a good side to all of this. Not only did we find a house, but we closed last week! I really can’t say enough about having a place of our own again! I know what you’re wondering… how’s the kitchen? Well, my friends, it is - in a word - wonderful. And, just as soon as I have everything in order, I will show you just how wonderful.

For now, I’ve got to deal with the chaos of unpacking box after box (after box), and you’ll have to settle for the perfect way to get your chinese take out fix without having to actually pay for take out… or to wait for it to arrive at your door!

Teriyaki Chicken with Edamame and Broccoli
1 lb whole wheat linguine, cooked to al dente and drained
3 Tablespoons olive oil
4 boneless skinless chicken breast halves
3 Tablespoons AP flour
1 cup chicken broth
1/3 cup soy sauce
2 tablespoons sugar
2 tablespoons minced garlic
1/2 teaspoon ground ginger
1 Tablespoon cornstarch
2 cups frozen broccoli florets
2 cups frozen edamame (shelled)

Heat oil in a large skillet over medium-high heat. While oil heats, cut chicken into bite-sized pieces and toss in flour to coat. Add chicken to hot oil and fry until golden brown and cooked through.

Meanwhile, mix 3/4 cup of the chicken broth, soy sauce, sugar, garlic, and ginger together and set aside. In a separate bowl, mix remaining 1/4 cup of broth with cornstarch to form a slurry. Set aside.

When chicken is cooked through, remove to a plate and cover to keep warm. Add teriyaki mixture to the pan and bring to a simmer. Whisk in cornstarch slurry and cook until thickened slightly. Taste and adjust seasonings if necessary. Return chicken to pan along with broccoli and edamame. Cook until vegetables are heated through, then toss with cooked pasta to coat.

I love the challenge of themed food days at work. Rather than everyone just bringing random things all willy-nilly, I love the order that a theme brings to things.

Getting the idea that we recently had a food day? You’re sharp, aren’t you? Well… we did. And the theme was “after school special” which loosely translated to all the fun childhood snacks you got into when you got home from school and just couldn’t wait until dinner.

I was immediately thinking of something peanut butter and jelly like. My first thought was of a PB&J muffin, but then I remembered something I saw on the Food Network ages ago… Ina’s Peanut Butter and Jelly Bars. All the fun flavor of the quintessential after school snack in a bar cookie form? Love it.

Not only was the idea lovely, but the recipe resulted in an fun little cookie that was definitely a winner. Perfect, by the way for that Fourth of July event you’re going to this weekend. In fact, I think maybe I’ll whip up another batch myself this weekend and try them with raspberry jam. Yum.

Peanut Butter and Jelly Bars
(adapted from Ina Garten)
2 sticks unsalted butter, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups creamy peanut butter
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups grape jelly
2/3 cups roasted peanuts
1/2 cup peanut butter chips

Preheat the oven to 350 degrees F.

Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.

In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.

Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jelly evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven. Sprinkle with peanuts and PB chips and bake for 45 minutes, until golden brown. Cool and cut into squares.

Another month is winding down (where in the world does the time go??)… and, with the end of another month, comes another Daring Baker Challenge. After sitting out last month’s challenge, I knew June’s challenge would be a must. And, considering things are still just a TEENY bit busy (more on that soon), I made the conscious effort to actually get a jump on things this time rather than my usual approach of waiting until the last minute. Novel concept, really.

So… the challenge.

This month’s challenge is brought to us by Kelly over at Sass & Veracity, and Ben of What’s Cooking. They decided to kick things up a notch for us - and they found a great recipe with which to do it… the Danish Braid.

Not only did this month’s recipe present yet another technique which I’ve never tried (laminated dough), it also introduced me to a spice I hadn’t yet had the pleasure to get to know (cardomom). I’m happy to report that both of these first experiences were good… very good.

Now… off the top, the idea of laminated dough seemed pretty scary. But, in actuality, I found it to be pretty easy (if time consuming). And to see the fruits of your labor turn into beautiful, flaky layers of pastry? Awesome!

When it was all said and done, I’m glad I made the full recipe. My first braid left a little to be desired from an aesthetic standpoint… but it was my “learning loaf” and, as a result, my second loaf looked great!

When it came to fillings, we had free reign. But, forever the traditionalist, I went with the classic… apple. It complimented the cardamom and citrus perfectly!

I took one loaf to work and my co-workers made easy work of that one. The second loaf disappeared pretty quickly, too… the perfect dessert - especially when warmed for a few seconds in the microwave!

So, I’m calling this another wonderfully successful DB Challenge. Thanks, Kelly and Ben, for a wonderful challenge. I’ll absolutely be making this recipe again - it has “crowd pleaser” written all over it! Be sure to check out the HUNDREDS of other Daring Baker interpretations popping up all over the web today… no doubt you’re going to see some fabulous results!

Danish Braid
(from Sherry Yard’s The Secrets of Baking)
For the dough (Detrempe)
1 ounce fresh yeast or 1 tablespoon active dry yeast
1/2 cup whole milk
1/3 cup sugar
Zest of 1 orange, finely grated
3/4 teaspoon ground cardamom
1-1/2 teaspoons vanilla extract
1/2 vanilla bean, split and scraped
2 large eggs, chilled
1/4 cup fresh orange juice
3-1/4 cups all-purpose flour
1 teaspoon salt

For the butter block (Beurrage)
1/2 pound (2 sticks) cold unsalted butter
1/4 cup all-purpose flour

To make the dough
Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.

Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

For the butter block
Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.

Method
After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.

Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.

Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

Apple filling
(Makes enough for two braids)
4 Fuji or other apples, peeled, cored, and cut into ¼-inch pieces
1/2 cup sugar
1 tsp. ground cinnamon
1/2 vanilla bean, split and scraped
1/4 cup fresh lemon juice
4 tablespoons unsalted butter

Toss all ingredients except butter in a large bowl. Melt the butter in a sauté pan over medium heat until slightly nutty in color, about 6 - 8 minutes. Then add the apple mixture and sauté until apples are softened and caramelized, 10 to 15 minutes. If you’ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid. (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet. After they have cooled, the filling can be stored in the refrigerator for up to 3 days. Left over filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.

Making the Braid
Prepare an egg wash by whisking together 1 large egg plus 1 large egg yolk. Set aside.

Line a baking sheet with a silicone mat or parchment paper. On a lightly floured surface, roll the Danish Dough into a 15 x 20-inch rectangle, ¼ inch thick. If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again. Place the dough on the baking sheet.

Along one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart. Repeat on the opposite side, making sure to line up the cuts with those you’ve already made.

Spoon the filling down the center of the rectangle. Starting with the top and bottom “flaps”, fold the top flap down over the filling to cover. Next, fold the bottom “flap” up to cover filling. This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished. Trim any excess dough and tuck in the ends.

Using a pastry brush, lightly coat the braid with the egg wash.

Proofing and Baking
Spray cooking oil (Pam) onto a piece of plastic wrap, and place over the braid. Proof at room temperature or, if possible, in a controlled 90 degree F environment for about 2 hours, or until doubled in volume and light to the touch.

Near the end of proofing, preheat oven to 400 degrees F. Position a rack in the center of the oven.

Bake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 350 degrees F, and bake about 15-20 minutes more, or until golden brown.

Cool and serve the braid either still warm from the oven or at room temperature. The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month… if it lasts that long!

This is the Alvin you know.

This is the Alvin you probably don’t know. And, if it’s the Alvin you don’t know… it’s the Alvin you should definitely get to know.

I’ve been spending lots of time with old memories lately… something about coming home, I think. One of those memories is that of an old favorite summertime dessert that found its way to the table just about the time that the honeysuckle and lilac scented the night air and the fireflies began to put on their nightly shows.

It’s no surprise, then, that this one came to mind when it did… because that’s exactly the time of year that we’re in now.

I don’t know where this one got its name and, if you look around, you’ll find it under a dozen other names as well. But, no matter what name accompanies it, it’s the perfect, easy, crowd-pleasing, summertime dessert. Is it gourmet? No. But it’s definitely the stuff of happy memories.

Alvin
1 cup finely chopped pecans
1 cup all-purpose flour
1/2 cup butter, melted
1 (8 ounce) package cream cheese, softened
1 cup confectioners’ sugar
1 (8 ounce) container frozen whipped topping, thawed, divided
3 cups milk
1 (5.9 ounce) package instant chocolate pudding mix

Preheat oven to 400 degrees F.

In a medium mixing bowl, combine pecans, flour, and butter. Press into a 9×13 inch pan. Bake for 15-20 minutes. Remove from oven and set aside to cool to room temperature.

In a large bowl, beat together cream cheese and confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread on top of cooled crust.

In a large bowl, combine milk and pudding mix. Beat until thick. Set aside about a cup of prepared pudding to snack on later. Spread the remaining over the cream cheese layer. Top with remaining whipped topping. Cover and refrigerate 2-3 hours or until ready to serve.

Well… I made it to the other side! In fact, it’s been two weeks since I made the somewhat painful (just me and two pets… fun!) - but uneventful - drive from North Carolina to Missouri, where I’m staying temporarily with my parents until my hubby joins me (t-minus  six days and counting!) and we find a place to live in Arkansas. Although things are still a bit strained as we wait for life to return to some semblance of normalcy, they are good nonetheless. I’m definitely patting myself on the back for at least thinking ahead enough to pre-plan a couple of posts to get me through the hairiest parts of the transition. I don’t know how inspiring fast food from a sack is.

Anyway…

Tomorrow will be the first opportunity to spend Father’s Day with my dad that I’ve had in five years. And… he has to work. Figures. So, undeterred, we celebrated tonight instead. Any reason to cook a great meal, right?

This is a great dish that comes off as being much more fussy than it actually is. Paired with some crusty bread, a salad, and a glass (or three) of wine, and I can see where the original name might have come from.

Happy Fathers Day to all you dads out there! Enjoy!

Penne a la Vodka with Shrimp
(adapted from Rachael Ray’s You Won’t Be Single for Long Vodka Cream Pasta)
1 tablespoon extra-virgin olive oil
1 tablespoon butter
4 cloves garlic, minced
1 cup vodka
1 cup chicken stock
1 32 ounce can diced tomatoes (crushed works great, too)
1 teaspoon red pepper flakes
Coarse salt and pepper
16 ounces penne rigate
1/2 cup heavy cream
1 lb. shrimp, peeled and deveined, tails off
20 leaves fresh basil, shredded or torn
1/4 cup grated parmesan cheese

Heat a large skillet over moderate heat. Add oil, butter, and garlic. Gently saute garlic for 3 to 5 minutes. Add vodka to the pan, and simmer to reduce vodka by about half - 2 or 3 minutes. Add chicken stock and tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with red pepper flakes and salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it).

Stir cream into sauce. Add shrimp. When sauce returns to a bubble, cook until shrimp are just done and remove from heat. Drain pasta. Toss hot pasta with sauce, basil, and cheese.