All posts by Ruth Wendel

About Ruth Wendel

I'm a musician, Registered Dietitian, cook, and baker. I love food, and want to share my delight for it with the world. I hope you enjoy my recipes and, if you haven't developed a love for baking already, I hope you will!

Gameday Sweets and Savories

Miscellaneous

Hey all! Who’s excited for the Superbowl?!? I know I am (although my favorite team isn’t in it this year)! I’m also really excited for the Superbowl snacks– and this year I have two fantastic gameday recipes for you! This is a double recipe post, with a great recipe for quick cinnamon rolls and easy pizza rolls! Here are the ingredients:

Cinnamon Rolls

  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1/2 tsp ground cinnamon
  • 1 sheet puff pastry, very cold (you can find this in the freezer section at the store)
  • Butter or margarine, to spread over pastry

First, combine the brown sugar, sugar, and cinnamon in a mixing bowl. Unfold the puff pastry and roll it out on a floured pastry board until it’s about 18 inches long and wide. Then, butter the pastry lightly. Pack the brown sugar mixture onto the pastry.

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Gently, roll the pastry into a log.

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Cut the log into small circles, and lay the circles down on a greased baking sheet (or a silicon baking mat, like I did). Hint: Make sure the pastry is super cold while you’re doing this, or else it will fall apart. If it gets warm, stick the log in the freezer wrapped in plastic wrap for a few minutes until it’s cold and firm again.

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Bake in a 400ºF oven for 15 minutes or until the pastry is golden brown. Then, let the pastry cool on the baking sheet.

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Now for the pizza rolls!

Pizza Rolls:

  • 1 sheet puff pastry, very cold
  • 3/4 cup marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • Chopped pepperoni, to taste (I used turkey pepperoni)

Basically, same drill as the cinnamon rolls. Roll out the pastry on a floured board, and then spread the marinara sauce the sheet. Sprinkle the cheeses on top of the sauce, and then sprinkle the pepperoni on top.

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Roll the pastry up. Warning, this log will be much thicker than the cinnamon one! Cut the log into small circles, and bake in a 400ºF oven for 15 minutes or until the pastry is golden brown. Then, let the pastry cool on the baking sheet.

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And there you have it! Two delicious snacks that are huge crowd-pleasers, just in time for the big game! I would recommend serving these fresh and hot, so pop them in the oven just a few minutes before the guests show up and you’ll be all set. Happy baking, and may the best team win!

 

 

Healthy(ish) Cookies!

Cookies and Brownies

Hey friends! I hope you all are holding down the fort in this impending ice age! I can say without doubt that all the grocery stores in my area are completely ransacked of their milk and bread (and maybe some peanut butter, fluff, and Nutella, too). In light of this impending chilly craziness, I thought of something for you all to do inside- BAKE! Big surprise, right? And it just so happens that I have a great new recipe to share with you!

This recipe is for Oatmeal Cranberry Chocolate cookies. These are sooo yummy- the perfect combination of chewy oatmeal that provides soluble fiber to fill you up (and is heart healthy!), the sweet dried cranberries, and the dark chocolate (we’ll say this is included for the antioxidants). Here are the ingredients:

  • 1 cup margarine, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 2 cups flour
  • 1 1/2 cup quick-cooking oats (either the 1-minute or 3-minute kind)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup dried cranberries
  • 1 bag Nestle dark chocolate morsels

First, preheat the oven to 375ºF. Cream the margarine and sugars together until they’re fully combined. Then, stir in the eggs and vanilla and mix well. Add the dry ingredients and mix until the most delicious cookie dough ever is in front of you!

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Drop heaping tablespoonfuls of the dough onto ungreased baking sheets, and bake the cookies for about 11 minutes. If you have two sheets baking at once, switch which oven rack they’re baking on halfway through the baking time.

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As soon as they come out of the oven, take them off the sheets and transfer them to a wire cooling rack. Otherwise, they might continue baking from the heat of the baking sheets, and get pretty crispy.

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Now, dig in! These cookies are spectacular when warm, because the chocolate is all melty and silky, and the cranberries are the perfect sweet and tangy bite. Add in the warm nutty oatmeal, and you have yourself a blissful moment. Happy baking- and stay warm!

Barefoot Contessa Muffins

Cakes and Cupcakes

Hi all! I hope you’re all staying healthy through the winter! I’m on the tail end of a cold, but luckily I’m still perfectly capable of baking! Today, I have a recipe for Blueberry Lemon Muffins, created by the Food Network’s own Barefoot Contessa (Ina Garten). I thought and thought about how I could change her recipe and make my own twist on it, but after quite a bit of pondering, I decided “if it ain’t broke, don’t fix it!” The only change I made was to double the recipe- pretty creative, I know. Don’t worry though, I will definitely be adding my own input about the science behind the muffins! So, true to the original recipe, here are the ingredients for these scrumptious muffins:

Ingredients: 

  • 5 cups all-purpose flour
  • 3/4 cup granulated sugar (this can be used interchangeably with the brown sugar and vice versa- whatever you have, use it!)
  • 3/4 cup light brown sugar
  • 2 tbsp baking powder
  • 1/4 tsp salt
  • 2 sticks butter, melted
  • 2 cups milk
  • 4 eggs
  • 1 tbsp lemon zest
  • 1 tsp vanilla
  • 1 pint fresh blueberries, washed and dried

First, preheat the oven to 425ºF. In a medium mixing bowl, combine the butter, milk, eggs, lemon zest, vanilla, and blueberries.

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Now, in a large mixing bowl, combine the flour, sugars, baking powder, and salt. Make a well in the center of the dry ingredients, into which you will pour the wet ingredients.

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Here comes the important part- pour the wet ingredients into the well of dry ingredients, and then stir gently, just until the ingredients are mixed and no further. Really, only 15 or so turns with the spoon should be sufficient. Just get the dry ingredients fully moistened.

Here’s the food science part of this: When water comes in contact with flour, two proteins (gliadin and glutenin) in flour combine to form the protein complex known as gluten. This gluten formation will lead to a sticky, doughy mass that makes great bread- but not great muffins. If you stir the mixture too much before baking it, the gluten formation will create chewy, hugely risen muffins with holes in them. Instead, this minimal mixing (known as the “Muffin Method”) will create soft, cakey, perfect muffins. 

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Now, portion the muffin mix into muffin tins. This recipe will make about 24 muffins, give or take a few. Sprinkle each portion of batter with a generous helping of raw sugar, or really whatever sugar you prefer. This will give the muffin tops a great sweetness and crunch to offset the tanginess of the lemon and blueberries.

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Put them in the oven and immediately drop the oven temperature to 375ºF. This lower oven temperature will prevent uneven browning and overbaking, but the lingering heat will still allow the muffin tops to become firm. Bake the muffins for about 25 minutes, and then remove them from the oven and let them sit in the muffin tins for about 2 minutes. Then, dump them out onto a wire cooling rack to ensure that they get full air circulation during the whole cooling process, to prevent a soggy muffin bottom.

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And then you’re free to eat! These are absolutely delicious served warm, but are also great as a snack the next day. The flavors are light and sweet, and the fresh fruit gives these muffins a pop of freshness and tartness that pairs perfectly with the crispy sugar on top. I hope you give these muffins a try, because they are soooo yummy! Props to Ina Garten for being a wonderful baker and chef, and I hope you enjoy her recipe as much as I did. Happy baking!

Hosting Tea!

Lunch and Dinner

Hi all! Well, the holidays are officially over- time to start creating special occasions and making reasons to have friends over! For my most recent get-together, it was our annual tea party. Usually, our group goes out to a tea house and the daughters treat their mothers to tea. This time, though, we decided to stay in and make the whole thing ourselves! We had a delicious strata, blueberry scones, cream puffs and éclairs, chocolate covered strawberries, chicken salad sandwiches, and different types of cheese. And of course, the teas! We each had our own teapot thanks to the contributions of teapots by all the ladies, so we could all pick our own tea to try. We even used antique teacups!

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The recipe that I wanted to give you all is the recipe for the chicken salad sandwiches. It is such a simple recipe, but it was absolutely delicious! It’s elegant and traditional, but not so fancy that little kids wouldn’t love it as well! Here are the ingredients:

  • 1 can chopped chicken or one boiled chicken breast (The canned chicken was scary to me at first, but it’s a great shortcut and is actually really nice and moist!)
  • 1/4 cup mayonnaise, light or regular
  • Dried sweetened cranberries to taste (I used about 1/8 cup)
  • Scallions to taste (I used about 1/8 cup)
  • Wheat bread

Drain the water from the chopped chicken, and put it in a mixing bowl. Using two forks, shred the chicken further so that you have very small pieces of chicken. Hint: This will prevent your guests from taking a bite of the sandwich and having a huge chunk of chicken fall out onto their plate. Now add the rest of the ingredients and mix thoroughly. If you want to make tea sandwiches, cut the crusts off 16 pieces of the wheat bread. If you’re just making sandwiches for the family, it’s up to you about the crusts!

Spoon the chicken salad onto the bread to make about eight sandwiches. You might have some chicken salad left over, so either make more sandwiches or eat it from the bowl- it’s great either way! Cut each sandwich into two triangles and arrange them on a plate, and you’re ready to serve!

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I hope you all enjoy this recipe, and remember- you don’t have to be in the holiday season to spend time with friends and family! You can make the time and make the plans, and feel the joy of the holidays year round. Maybe take these sandwiches on a picnic! Whatever you choose, enjoy!

 

Parmesan Roasted Asparagus

Lunch and Dinner

Hello everyone! I hope you all had a wonderful Christmas! I certainly did- the whole day was filled with family, friends, and lots of food. We had a delicious rib roast, broccoli, baked potatoes, and some fantastic asparagus! The asparagus was inspired by a book called The Flavor Bible that my brother gave me for Christmas, and it was so good that I decided you all should get the recipe too. Here are the ingredients:

Ingredients:

  • 1 lb. green asparagus
  • 1/4 cup extra virgin olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp lemon juice
  • 1/4 cup grated Parmesan cheese

First, preheat the oven to 400ºF. Set a wire rack in a baking sheet that the asparagus can sit on and roast. Then, wash the asparagus and trim the bottoms of the asparagus so that you only get the tender, green part instead of the woody ends. Set the asparagus aside. Now, combine the olive oil, salt, pepper, and lemon juice in a shallow plate or bowl.

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Toss the asparagus in the olive oil marinade and shake the excess marinade off. Arrange the asparagus on the baking sheet rack. Sprinkle the grated Parmesan over the top.

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Put them in the oven, and roast them for about 15 minutes.  When they come out, the cheese should be melted and golden and bubbly, and the asparagus will be incredibly tender!

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Now you can either eat them from the rack, or plate them for a family dinner!

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These asparagus were so good! They were the first menu item gone, and we were wishing we had some more.  I would also suggest that you take a look at The Flavor Bible- it’s just a list of foods and different flavors that work well with those foods. Super helpful but still allows you to be creative! I hope you enjoy this recipe, and that you all have a happy New Year!

Santa’s Coal

Miscellaneous

Hi friends! Merry Christmas Eve! I have some awesome news for everyone- I’m engaged! That’s right, the same guy who has appeared in a few of my posts put a ring on it!

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That kept me occupied for several days, but I finally have some time to post, just in time for Christmas. If you’re strapped for a snack to bring to the holiday party tomorrow, I’ve got the perfect, quick, easy, DELICIOUS snack! It’s Muddy Buddy Popcorn (aka Puppy Chow Popcorn, aka “coal”). Here’s the recipe!

Ingredients

  • 1/4 cup unpopped popcorn kernels
  • 3/4 cup smooth peanut butter
  • 3/4 bag semisweet chocolate chips
  • Powdered sugar

First, pop the kernels, either in an air popper or in a pan on the stove. Then, melt the peanut butter for about 30 seconds in the microwave, and pour it over the popcorn. With a spoon or spatula, toss the popcorn so that the peanut butter coats the kernels

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Now, melt the chocolate chips, 30 seconds at a time, stirring between each 30 seconds. Pour the melted chocolate over the popcorn and toss again until the popcorn is completely coated in chocolate.

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Now, sprinkle powdered sugar over the entire bowl and toss so that each piece of popcorn has some powdered sugar on it. If you want the popcorn to become white, it’ll take a lot of powdered sugar, so I just added about two cups.

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At this point, you can either eat it, or bake it to make it crispier. Bake it in an even single layer on a baking sheet covered with wax paper at 350ºF for about 5 minutes. Now, eat it or package it to make a cute little party favor or gift! I gave this to my future in-laws (!!!), and I really liked how the little jar favor looked! Enjoy!

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I hope you all have a very Merry Christmas, and that you remember the true reason for Christmas. God bless you!

Sunday Special Coffee Cake

Cakes and Cupcakes

Hello, everyone! Happy December! We had our first big snowfall where I live recently, and I’m loving it! Not only is it fun to play in, it gives me an excuse to stay inside and bake if I don’t feel like going outside in the cold. Today’s recipe is an oldie but goodie- Sunday coffee cake, originally created by McCall’s Great American Recipe Card Collection. This recipe came out when my mom was a little girl, and it’s still very popular in my family! It’s the perfect warm, sweet, light cake with the cinnamon topping swirled throughout the cake, crisp on the top and soft on the inside. Everything good about cake is in this recipe! Here are the ingredients:

Topping:

  • 1/2 cup granulated sugar
  • 1/4 sifted all-purpose flour
  • 1/4 cup butter or margarine, softened
  • 1 tsp ground cinnamon

Cake Batter:

  • 1 egg
  • 3/4 cup granulated sugar
  • 1/3 cup melted butter or margarine
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1 1/2 cup all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt

First, let’s make the topping. Put all the topping ingredients into a small bowl, and mix it up with your hands so that all of the ingredients are combined and the topping is crumbly.

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Set the topping aside and start on the batter. First, crack the egg into a small bowl. Using either a hand mixer or a little rotary beater, beat the egg until it’s frothy.

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Now, add in your sugar and butter, and mix until the ingredients are fully combined. Tip: If your butter is still hot out of the microwave when you’re ready to add it, put a little of the butter in and stir it around before adding all of the hot butter to the mixture. If you add all the hot butter in at once, you might end up with a cooked egg. Now, add the milk and vanilla in and mix well. The batter at this point will be very fluid.

Add the flour, baking powder, and salt, and mix well until everything is fully combined. Pour the batter into a greased 8x8x2″ pan, sprinkle evenly with the topping, and bake at 375ºF for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.

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When it’s done, you can either cool it or serve it hot. My family refused to let me cool the cake because they wanted to eat it then, and it tasted great! The topping melted down into the cake, and made delicious cinnamon swirls in the cake.

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Although this recipe is great as it is, feel free to try putting fruit into it, like blueberries, apples, or peaches. After you pour the batter into the pan, put the fruit into a little flour (this will prevent them from sinking to the bottom of the cake) and then drop the flour-dusted fruits on the top of the cake batter. Then, sprinkle with the topping as usual, and bake away! I personally think the peach one sounds the best, but experiment with whatever type you want, and see how it goes!

A warning: once you make this cake, people will beg you to make it again and again! Happy baking!

It’s Like Banana Bread…

Cakes and Cupcakes

Hello everyone! I hope you’re excited for Thanksgiving! I know my family is gearing up for having our usual twenty-something people at our house. More on Thanksgiving and holiday desserts to come in a few weeks, though- for now I’m focusing on something that can be made any time of year, not just the holidays!

I’m sure you’ve all experienced having overripe bananas. No one wants to eat them, but you hate to throw the fruit away because it’s technically still edible. This happened in my house yesterday, and I decided that instead of making my usual banana bread, I would break out of the mold and make something new. A banana cinnamon cake!

This cake is moist, sweet, spiced, and drizzled with the perfect cinnamon and sugar glaze. Here’s the recipe!

Cake Ingredients:

  • 3 very ripe bananas, mashed (until they’re basically pureed)
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon

Glaze Ingredients:

  • 1/2 cup powdered sugar
  • 1/4 tsp ground cinnamon
  • 1/8 tsp cream of tartar
  • 1/2 cup milk

In a stand mixer, stir the bananas, granulated sugar, and brown sugar until they’re well mixed. Add the eggs, oil, and vanilla, and stir to combine. Add the dry ingredients and mix on low speed until the ingredients are fully combined, and then mix on high speed for about 2 minutes.

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Grease and flour a 9×2″ round cake pan, and pour the batter into it.

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Bake at 350ºF for 40-45 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

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Once the cake is completely cool, start making your glaze. Combine the sugar, cream of tartar, and cinnamon together. Add a little milk at a time and mix the glaze with a hand mixer on low speed until the glaze is fairly loose and runny. When you have reached your desired thickness, turn the mixer onto high speed to add a little air and volume into the glaze.

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Pour the glaze over the top of the cake. It will drip down the sides, so you may want to put it on a plate to start with so that the glaze doesn’t end up on the counter! The glaze will become firm shortly (thanks to the cream of tartar), so don’t worry about it being sticky and messy.

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And now, enjoy! This cake is so yummy and such a great way to use up those bananas so that nothing goes to waste! I hope you all have a wonderful Thanksgiving, and happy baking (for the bread and for the holiday desserts)!

Cookie Painting

Cookies and Brownies

Hello all! I’m so pumped to share my new idea with you: cookie painting! Yes, with actual paintbrushes. I’m sure all of you are familiar with frosted sugar cookies, and this is just a fun twist off of that. The best part? It’s simple, and it’s a great activity for kids! I’m really excited about this, so I’m going to jump right in!

The cookie recipe itself is the same as my “Pumpkin Pie Cookies” recipe (check my old posts for that recipe, too!). Here are the ingredients:

  • 3 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 sticks unsalted butter (room temp. or softened)
  • 2 cups granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract

Cream the butter and sugar together. Add the eggs and vanilla, and mix well. Gradually add the dry ingredients, mixing until the dough is absolutely delicious and it’s tempting to just eat the dough (but really until everything is thoroughly incorporated). Then wrap the dough in plastic wrap and chill it in the fridge or freezer until it’s nice and cold, which will make it easier to work with.

Roll it out on a floured pastry board or flat surface until it’s about 1/4 inch thick.

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Cut out circles in the dough with a circle cookie cutter (or really any shape that you want to decorate- I just chose generic circles because I wanted the paintings to be showcased!).

Put the cookies on an ungreased baking sheet, and put in them in the oven at 350ºF for 8-10 minutes, switching racks after 5 minutes to ensure even baking. Some recipes call for a parchment-lined baking sheet, but if you take the cookies off the sheet right after they’ve come out of the oven you should be fine.

Let the cookies cool on a wire cooling rack. In the meantime, you can make up your “paint”, which is really a loose powdered sugar icing. There is no set recipe for this, so I’ll give you directions for how I make it.

  1. Pour 1/2 lb. (half a box) of powdered sugar into a medium mixing bowl.
  2. Sprinkle a pinch of cream of tartar (~1/8 tsp) in with the powdered sugar (this will help the glaze harden on your cookies).
  3. A very little bit at a time, add milk to the sugar until you have a runny icing, about the consistency of regular paint.
  4. Divide the icing into 5 separate small bowls.
  5. Using food coloring, make each bowl of frosting a different color (I made four colors and left the fifth portion white). I made my colors pretty vibrant by adding 4 drops of the food coloring per bowl.

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Now you’re ready to paint! This is the fun part, because you can be as creative or not as you please, and the cookies will taste great no matter what! An added perk is that if you mess up on your painting, you can just eat the mistake and start over with a new cookie! Just be sure to be gentle, because the cookies could break. I also suggest having one paintbrush per color, so that you don’t have to clean the brush between every color change.

Tip: The colors will be lighter when you first paint them on, and then will darken as the glaze hardens. The white glaze will really be an obvious white color, not the clear color that paints on.

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Here are some of my designs:

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This recipe is great for kid parties, or for decorating holiday cookies! You can easily switch it up by using a specific cookie cutter, like a Santa shape or a heart. This recipe is just fun and simple! Plus, the sugar cookies are delicious! Happy baking, and happy painting!

 

Cupcakes: The Fall Edition

Cakes and Cupcakes

Hello friends! I’m proud to announce a new recipe (a Ruth semi-original) that is the epitome of fall: pumpkin cupcakes with cream cheese frosting and a caramel drizzle. Yeah, you read it right. And they’re every bit as good as they sound! Imagine a light, fluffy pumpkin cake with a soft, creamy, tangy frosting, drizzled with a warm, smoky, smooth caramel. And now that your mouth is watering, I’ll tell you how to make them!

Ingredients:

  • 1 package (16 oz) pound cake mix
  • 1 cup canned pumpkin
  • 1/3 cup water
  • 2 large eggs
  • 2 tsp pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp allspice, and 1/8 tsp nutmeg if you don’t have pumpkin pie spice)
  • 1 tsp baking soda

Frosting:

  • 8 oz light cream cheese
  • 1/4 cup softened butter
  • 1 tsp vanilla extract
  • 1 lb powdered sugar

Caramel Drizzle

  • 1 package soft caramels
  • 3 Tbsp milk (any type)

First, mix the cake mix with the water, eggs, and vanilla until it is fully combined. Then, add the pumpkin, spices, and baking soda. Stir until the ingredients are combined, and then beat the mixture on medium speed for 3 minutes. It will be a lovely light pumpkin-orange color.

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Pour the batter into prepared cupcake pans, filling each cupcake paper about 3/4 full. It should fill about 24 cupcake papers.

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Bake at 325ºF for 25-30 minutes, until a toothpick inserted in the center of the cakes comes out clean.

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Let the cupcakes cool completely before even thinking about frosting them! Nothing is worse than melted frosting!

Once the cupcakes are completely cool, cream the cream cheese, vanilla, and butter together. Slowly add the powdered sugar while beating the mixture on low speed until you have reached your desired thickness. Then, turn the mixer up to medium speed and whip the frosting for about 30 seconds, just to give it some lightness. Just a note- the frosting recipe will make more frosting than is needed for these cupcakes, but I would rather have more than enough frosting than not enough!

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Using either a cake decorating set or a knife, frost the cupcakes. Now it’s time for the caramel drizzle!

Put all the unwrapped caramels in a microwave safe bowl with the milk. Microwave them for 30 seconds, and then stir them. Put them in for another 30 seconds, and then stir them again. Repeat this process until they are fully melted and smooth. Tip: the reason you have to continue heating them for 30 seconds is so that nothing burns, and the milk doesn’t cook. Also, don’t be worried if the caramel foams- that’s normal! 

Using a spoon or a knife, drizzle the caramel sauce over the cupcakes. Be warned: caramel is ridiculously hot and sticky! Try your best not to get it on your fingers, and if you do, run them under cold water- don’t put your fingers in your mouth or else you’ll also burn your mouth!

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These cupcakes are so good, and surprisingly easy to make. They look beautiful and make your friends think you worked for hours to make them, but we know better than to make a difficult recipe!

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I hope you all try this recipe and enjoy the tastes of fall as much as I do. Happy baking!