Cherry Brown Butter Bars

I've made these bars twice now, and they are DEEEE-licious.  Not too sweet, surprisingly light (at least for me..the butter makes them taste a little rich but the texture is still light), and incredibly yummy, these bars are perfect for those overcast summer days when it's not too hot to turn your oven on.  Especially since they come together so quickly, and you really only have to dirty one bowl!

Cherry Brown Butter Bars

recipe from Smitten Kitchen

Makes 16 2-inch square bars or 32 2×1-inch bars

Crust:
7 tablespoons unsalted butter, melted
1/3 cup sugar
1/4 teaspoon vanilla extract
1 cup plus 1 tablespoon all purpose flour
Pinch of salt

Filling:
1/2 cup sugar
2 large eggs
Pinch of salt
1/4 cup all purpose flour
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, diced
12 oz sweet cherries, pitted

Make crust: Preheat over to 375°F. Cut two 12-inch lengths of parchment paper and trim each to fit the 8-inch width of an 8×8-inch square baking pan. Press it into the bottom and sides of your pan in one direction, then use the second sheet to line the rest of the pan, perpendicular to the first sheet.  (I didn't do this, but I think it would make the remove-the-bars-from-the-pan process a bit easier.)

Mix melted butter, sugar, and vanilla in medium bowl.  Add flour and salt and stir until incorporated. Transfer dough to your prepared pan, and use your fingertips to press the dough evenly across the bottom of the pan. Bake the crust until golden, about 18 minutes (it will puff slightly while baking). Transfer crust to rack and cool in pan. Maintain oven temperature.

Make the filling: Cook butter in heavy small saucepan (a lighter-colored one will make it easier to see the color changing, which happens quickly) over medium heat until deep nutty brown (do not burn), stirring often and watching carefully, about six minutes. Immediately pour browned butter into glass measuring cup to cool slightly.

Whisk sugar, eggs, and salt in medium bowl to blend. Add flour and vanilla and whisk until smooth. Gradually whisk browned butter into sugar-egg mixture; whisk until well blended.

Arrange pitted cherries, or the berries of your choice, in bottom of cooled crust. I was a bit of a cherry glutton and used more than called for - not a great choice, since the bars turned out way too moist with the extra fruit.  If you have extra cherries, feel free to invite me over to eat them as is.  Carefully pour the browned butter mixture evenly over the fruit. Bake bars until filling is puffed and golden and tester inserted into center comes out clean, about 30 minutes.  (The original recipe said 40 minutes, mine cooked in about 25, so I split the difference.  Make sure to pay close attention.)   Cool bars completely in pan on rack.

Use the parchment paper overhang to carefully remove cooled bars from pan and place them on a cutting board and cut them into squares with a very sharp knife.

Cutting tip from Deb: "The cherries, if they fall over your slicing lines, will want to give you trouble but if you saw a sharp knife into them slowly before pressing down, they’ll cut neatly and with minimum carnage."

Recent Favorites

Some of the things that are making me happy lately:

Sweet, fresh peaches in cream.  Best. Breakfast. Ever.

Hilarious.  I've watched this 50 times, and it makes me laugh EVERY time.

These shoes, which are currently on their way to me.  :D

I heart Jewel.  In my eyes she can do no wrong, and this album is great - especially the deluxe edition, which has all 10 of the album songs in acoustic version as well.

Things My Husband Says, #2

while sitting in the lime green version of this chair
D.H.: It's as comfortable as it is stylish!

Taco Night!

Okay, I have no pictures, and I have only approximate measurements (I rarely measure things when I cook...it's a terrible downfall when you want to share recipes), but I made two things on taco night that turned out Ah-mazing, without even meaning to.  So, without further ado:

Smashed Black Beans

1 can black beans, drained and rinsed, and roughly smashed
2 tbsp sour cream
Juice from 1/2 lime (maybe 1-2 tsp?)

Combine these ingredients and mix, mix mix, then add, to taste: cumin powder, onion powder, chili powder (I used Mexican chili powder, but any will do), salt and pepper.  Mix, mix, mix again.  Top with your favorite shredded cheese (mine is Colby-Jack) and microwave for about 3 minutes.  They are deeeelicious and creamy.

Best Guacamole

1 ripe avocado, smashed
1 tbsp prepared salsa
1 tbsp sour cream
1 tbsp chopped fresh cilantro
1 tbsp fresh lime juice
1 tbsp red onion, chopped fine
Salt and pepper, to taste

Combine all ingredients, adjusting to your own personal taste.  Even my guacamole-and-avocado-in-general-hating hubby said, "this is the best guacamole, ever!"

Also - I highly recommend the tortillas you can buy at Costco that you cook yourself.  Fresh tortillas are the best.  You can find them in the freezer section.  Mmmm...I think I'll go cook one up right now.

Things My Husband Says, #1

Me: What do you call people who live in Belize?
D.H.: Belizians.  Belesbians - yep, that's it.  Belesbians.
Me: Oh, sure.  That sounds right.
D.H.  Belizee.  'That girl is hot, she looks Belizee.'

Me: Crap...the celery won't fit in the crisper drawer.
D.H.: If you use some of it, it will be gone.  *pause* What??

I'm taking the plunge

So I've been fantasizing for ages about being a stay-at-home wifey and having my own cooking website for all the recipes and such I experiment with throughout the day.

Well, that's not going to happen.

So I'm going to try and mix some cooking in with my usual life stuff.  Plus it'll make me keep my blog updated more often!  Bonus for all you loyal readers!  (Or reader, singular.  Whatever the case may be.)

So my first cooking-related post is this:  Cappuccino Fudge Cheesecake.  Ever since I saw this recipe on Smitten Kitchen, I've been dying to try it out, and this past weekend, I did.  And it is just as amazing as you imagine it might be.

First of all, this recipe calls for 1 1/2 POUNDS of chocolate.  That's right, 24 ounces.  Three entire boxes of Baker's chocolate.  So right off you know it's awesome.

It also has two kinds of booze, half a package of Oreos, and three blocks of cream cheese.  AND it has 4 layers, including the crust, and at each stage of assembly I would taste and then swoon, prompting D.H. to tell me to "calm down, spaz."  Believe me, you won't be able to calm down.  Spaz.

Cappuccino Fudge Cheesecake

adapted from Smitten Kitchen

Crust
1/2 package Oreo cookies
4 oz semisweet chocolate, chopped
1/2 cup packed brown sugar
1/8 tsp ground nutmeg
7 tbsp hot melted butter

Ganache
1 1/2 cups heavy or whipping cream
20 oz semisweet chocolate, chopped
1/4 cup Kahlua

Filling
3 8-oz packages cream cheese, room temperature
1 cup sugar
1 1/2 tbsp flour
1 1/2 tbsp dark rum
2 tbsp instant espresso powder
2 tsp vanilla extract
1 1/2 tsp molasses
3 large eggs

Topping
1 1/2 cups sour cream
1/3 cup sugar
2 tsp vanilla

Make Crust:
Pulse Oreos and chocolate in food processor until finely chopped.  Add brown sugar and nutmeg, pulse to combine, then add butter and pulse until everything pulls together.  Dump out into a 9-inch springform pan and press up sides then into bottom.  **AWESOME tip: stick your hand in a plastic bag to prevent everything from sticking to your fingers.**  Set crust aside.

Make Ganache:
Bring cream barely to a boil over medium-high heat.  Once it's boiling, turn off the heat and add the chopped up chocolate, and stir until smooth.  Add Kahlua and mix well.  Pour 2 cups of the ganache over the crust and freeze until firm, about 30 minutes.  Save the remainder for decorating the top of the cake.

Make Filling
Heat oven to 350 degrees.
In the bowl of a mixer, combine the cream cheese and sugar, and beat until smooth.  Add flour and beat again until smooth.  Combine the rum, espresso powder, vanilla, and molasses in a small bowl, stirring until the espresso powder dissolves, then add to the mixing bowl and mix until combined.  Add eggs, one at a time, scraping down the bowl after each addition.
Retrieve your crust/ganache creation from the freezer and pour the filling over the top.  Place the pan on a rimmed baking sheet and slide carefully into oven.  The baking sheet is an especially good idea for people like me, who put the bottom of the springform pan in upside down, so it leaks everywhere.  Bake at 350 for an hour, or until the cake is browned on top and only the center jiggles a little when you shake the pan.  Mine took about 75 minutes.  (I would like to point out that my cake didn't crack.  At all.  And I don't even know how I did it.  I am the Cheesecake Queen.)  When done, remove cake from oven, but keep the temp at 350.  Let the cake cool (and deflate a bit) for about 15 minutes while you make the topping.

Make Topping
Whisk together the sour cream, sugar, and vanilla until smooth.  Smooth over the top of the cake and bake until the topping is set, 10-15 minutes.  Remove from oven and cool on a metal rack in the fridge for about 3 hours
Use a small, sharp knife to release the cake from the sides of the pan, then (carefully) transfer the cake to a platter.  Use the left-over ganache to decorate the top of the cake as desired.  Or just leave it plain and eat the ganache with strawberries, as I was sorely tempted to do.  Instead I acted the love-struck schoolgirl that I am and decorated it like this:

Cool fully before digging in - at least 6 hours, even better overnight.

Depending on your tolerance for incredibly rich fare, this serves 8-30 people.  I cut mine into about 20 pieces, and those were PLENTY big.  After eating a 1-inch slice each, all the hubby and I could do was sit on the couch, moaning in delicious ecstasy.  

Because I'm Lazy...

I guess I'm never going to have the energy to actually post pictures from the wedding, and tell the whole story, you can go here, enter the password (it's "2010") and look at our photographer's photos of our wedding weekend.  She did an incredible job.  You can also go here and see our family and friends' pics from the weekend.

The only thing I can say is this: I want to go back and do it all over again.  And again, and again, and again, because it was the most fun I've ever had.  The resort was kick-ass, the food was amazing, the drinks were plentiful (I drank more mojitos than I care to even count!), and having our family and close friends there was the icing on the cake.  Or the lime in the tequila.

Speaking of tequila, I don't think I'll be having any for a long time - blame the wedding-night-after-party-at-the-tequila-bar.  Where Tonya may or may not have had 7 shots of tequila.  In a 2-hour time frame.  Then possibly ate her 3am room service club sandwich while laying with her head against the mattress.  And to top it off, she might have fallen asleep in the tub, waking who-knows-how-long later to cold water and pruny fingers.  But this is all hearsay.  It probably didn't happen.

Anyway...the cocktail party the night before the wedding was fantastic, with great food, a real, live donkey, and a mariachi band.  The wedding day was perfect (and hot! if you can't tell from the pictures of my fading hair and makeup), the ceremony was short and sweet, and the reception was great fun with good food and dancing and drinking.  Everyone had SUCH a wonderful time.

All our guests left by Sunday afternoon, and D.H. and I had a fabulous week together doing absolutely nothing.  Laying on the beach or by the pool.  Reading.  Napping.  Eating (so much eating!).  It was heavenly.  Absolutely the best time, EVER.

Dear Universe,

Hi!  It's Tonya.  Just checking in.  Things are going great for the most part, thanks for that.  But I need a new job asap.  One in which I can use both my management and my pharmacy educations, that has daytime hours and few-to-no weekend shifts.  I also need good benefits - FSA, 401k with a good company match, tuition reimbursement, at least 4 weeks of vacation, and professional organization membership reimbursement.  A company that respects and values employees would be great as well, since the absence of those qualities is what leads me to find a new job in the first place.  Thanks again for everything!

Love,
Tonya

My Sweet Grandpa

My Grandpa Ray passed away on Sunday evening. I already miss him like crazy, but I'm also glad he's no longer suffering the way he has over the past 5 months since his stroke.  Here's his obituary from the Vernal Express.  I love you, Grandpa!

Ray Hunting, having lived a very full and happy life, died peacefully at home on June 6, 2010. He was born Oct. 23, 1930 in Vernal, Utah to Earl and Phyillis Williams Hunting. He was the middle boy of seven brothers and one sister. He married Marilyn Price on Dec. 19, 1959.
He grew up living on Diamond Mountain in the summers in the timber with his family. He started skidding logs as a young boy and as he got big enough to handle an ax and saw, he cut timber. He learned the value of hard work at a young age, and that became his trademark throughout his life.
He served in the Korean War in the Automatic Weapons Battalion attached to the 3rd Infantry Division and drew combat pay for 18 months straight before coming home in 1953. He loved his country and was a true patriot. He would fight to defend what he thought was right whether on foreign soil or in his own back yard.
Ray was a working man with varied talents and interests and he loved the work he did. He traveled the Western states working in the oilfield as a derrick hand, then driving a truck. After the oilfield he was always self-employed.
For 25 years he had Hunting Carpet, selling and installing carpet, teaching his family the value of honest work and the family working together. He had Hunting Trucking, working trucks in the oilfield and heavy equipment, building dams and reservoirs on the mountain and other jobs around for those in need of his services.
During all this time he was pursuing his true love of raising fine quarter horses, and cattle ranching became his life. In today’s world, he was truly was one of the last old fashioned cowboys.
He was an active member of the Uintah Cattlemen’s Association; he served on Uintah County Farm Bureau board and was recognized as Uintah County Farm Bureau member of the year. He provided cattle and transportation for the Elks Calf Cutting Program, helping to make that a success.
He was a leader in the 4-H program, helping the youth with their livestock for the stock show. He had the honor of being chosen as the Legendary Cowboy for the Dinosaur Roundup Rodeo.
For many years he has been instrumental in furthering the distribution of irrigation water to the farmers of the valley. He served on the board of directors of the Upper Canal and was on the board of directors of the Ashley Valley Reservoir Company. He was president of the Reservoir Company until he retired due to his poor health.
He was recognized by the Chamber of Commerce with the Golden Shovel Award for his years of dedicated service to the water issues and projects of the Uintah Basin.
Ray was a very generous man, sharing anything he has with anyone who asked. He was a quiet man in his service to others and to the community. He had a close relationship with his grandchildren, working with them on the ranch of supporting them in all their various activities.
His endless stories, his sense of humor, his quick wit and unique ways of expression made life an experience sometimes just to be around him. He had a wink that always touched my heart and made me glad.
Ray is survived by his wife, Marilyn; children, Pam (Skip) Clinch, Eric (Ann) Hunting, Rayma (Scott) McCarrel, Tamra (Shon) Massey, Tara (Mike) Reidhead; 19 grandchildren; six great-grandchildren; brothers, Max (Lela), Oran (Doreen), Dell, Allen (Joan); and sister Minnie Shulthes.
Funeral services will be held on Tuesday, June 15, at 11 a.m. at the Glines 3rd Ward Chapel (475 West 100 South). Friends and family may call Monday from 6-8 p.m. at Blackburn Vernal Mortuary, and one hour prior to services at the chapel.
Burial will be in Maeser Cemetery under the direction of the Blackburn Vernal Mortuary, with military honors provided by Post 124 & 11, and the American Legion.

New Favorite Television Show

I might be a little late to the game on this one, but D.H. just downloaded season 1 of Community, and
It. Is. Awesome.  I highly recommend.

Teaser

Things My Betrothed Says, #5

On the subject of late afternoon/evening naps:
Me: It's a pre-sleep sleep.
D.H.: or a Nappetizer.

Things My Betrothed Says, #4

In response to the song Sledgehammer playing on the radio: Peter Gabriel rocks so hard!

Timing.

There's never a good time for crappy things to happen, but why can't they happen at only moderately inconvenient times instead of terrible times??  D.H. and I came home to a busted water heater on Friday, with hot water leaking pouring out of the top of the water heater onto the concrete floor in the basement.  We called the plumber and he confirmed our suspicions - time for a new water heater.  Of course it would be the same weekend we have to pay off our wedding in Mexico.  Blah.

It's Finally Spring!!

Ah, the lovely weather, the greening of the great outdoors, the flowers and sunshine....and the allergies.  Gah!  But I'm still glad it's spring, finally!  I thought it would never get here for real.  Love it.

Here's a link to my wedding webpage and registries for those of you who are interested.  It's a little difficult because we already have everything we need, so our wishlist is more 'things we want.'

I took D.H. to Vegas for his birthday this year - the big three-oh!  I actually SURPRISED him with Vegas for his birthday, and then the actual trip was for both of us.  I'm SO proud of myself for actually pulling it off, too!  I can't keep secrets to save my life, and I kept this one for months!  So here's how it happened:

• September 2009 - I start planning, getting really excited and giddy, but with no one to tell!
• Early January 2010 - get reservations for flight and hotel (at the Wynn/Encore - nice, but pretty boring.  Would not recommend.)  Also reserve a rental car.  Travel dates 4/8-4/12.  
• 2 hours later - I tell D.H. I just bought his birthday present and I am so excited!  But I can't tell him what it is.  
• February 2010 - e.mail Mark, D.H.'s boss, to get the days off
• The next day - receive e.mail from Mark saying he made up a fake meeting for D.H. to 'go to' in Salt Lake City, to keep him from going down to the mine on the day we were to leave...now it is on for real!
• End of March 2010 - I have my boss Gayle make up a fake schedule for me to put on the fridge at home (where I always put it) so a certain someone won't get suspicious about all those days off
• April 7 2010 - T minus 1 day!  I pack the suitcases and get everything ready to go while D.H. is at work, and hide them under the bed.  I also print out boarding passes, itineraries, and tickets to shows, put them all in a folder and put a big ol' bow on it, and hide it next to my treadmill.
• April 8, 8:00am - D.H. sleeps in, and I take the keys and unlock the truck, then put the keys back in D.H.'s coat pocket, then I get ready and "go to work" at 9am.  I actually go to the flower shop around the corner and get a balloon (with dinosaurs on it, perfect for a new 30 year old) and some deeeee-licious candy from V-chocolates here in Salt Lake.  Then I come home and put the goodies and the big bow-ed folder on the front seat of his truck.  Now I sit in my car and wait...
• April 8, 9:45am - I watch D.H. walk out to his truck, so I get out of the car and I'm standing in front of the truck when he looks up at me from the folder with the MOST confused look on his face.  I walk around to him and tell him happy birthday, we're going to Vegas.
• April 8, 9:51am - D.H. is still incredibly confused.  I have to explain to him that we are going to Vegas today, this afternoon.  He says, "but I have to go to this meeting," and I say, "there is no meeting."  I'm afraid his brain will explode, he is just not grasping what is happening.  
• Meanwhile - I'm completely giddy that the whole thing worked and at D.H.'s reaction

I did finally get D.H. to come inside and explained everything to him, the whole process, and he called his boss to confirm - Mark was laughing the entire time he was on the phone - that he actually didn't have to go to work today.  It was pretty awesome.  And he was just shocked.  Which was also awesome, at least to me.  

We made it to Vegas and had a lovely time, we got a lot of sleep, we got some sun, and we got some amazing foods.  We also saw the Cirque du Soleil show le Reve at the Wynn, 30 Seconds to Mars at the Palms, and Frank Caliendo ("strategery") at the Monte Carlo.  I took D.H. to Fremont Street (thoroughly depressing, especially during the day), we shopped and laughed and had a lot of fun.  My finest hour.  Or long weekend, or whatever.  

And that's about all that's going on with me lately.  The wedding is in 17 days, and I'm getting SUPER excited!  Woo!