Sweet Tooth

Apple Walnut Bundt Cake

April 28, 2014

It is the end of April and I should be updating you about the latest on the Ranch. But don’t hold your breath. I spent the month of April seeking sunshine so unfortunately no ranch news but instead a tasty bundt cake! But I can tell you April was a busy month breeding females, delivering sale bulls, and spring cleaning. So this is what you have to look forward to next year!

If you follow me on Instagram you know there was an abundance of apples on the Ranch last Fall. After multiple variations of tarts, pies and galettes we decided to can and freeze the rest. We washed the apples, peeled and sliced, then mixed them with a little lemon. We froze the apples in 8 cup batches in a gallon sized zip lock bag. Why? Because apple pie is a favorite around here and 8 cups makes the perfect packed pie!

The frozen apples proved to be quite convenient during the winter months!

I came across this recipe for an Spiced Apple Walnut Bundt Cake and I thought with a little modification it could be a good base recipe for the frozen apples. The key here is to use granulated sugar instead of maple syrup because the frozen apples have plenty of moisture and adding more liquid would probably contribute to a less appealing soggy cake. If you like the idea of using maple syrup, try drizzling the cake with a maple glaze instead of dusting with powdered sugar.

I have baked this bundt cake A LOT during the past winter months. Mostly because it pairs perfectly with my morning cup of tea but also for it’s simplicity and remembrance of Fall. The perfect marriage of apples and walnuts has passed the test of time. And this cake is extra moist from the frozen apples.

And just in case you were wondering, you can buy the Heritage Bundt Pan by Nordic Ware at Williams-Sonoma. It’s a classic pan that captures the nostalgia of the original stoneware molds that have been used for centuries in Germany to bake kugelhopf. And it’s just a favorite of mine!

February 12, 2014

Is it Valentine’s Day already? I have a feeling Luke would pose the same question?

Do you have a hard time buying for your significant other? Holidays like Valentine’s Day prove to be quite difficult for me since Luke doesn’t care for flowers, bath salts, or caramels. So typically I cook or bake because we all know the way to a man’s heart is through his stomach. Last year I baked lavender and sea salt shortbread cookies accompanied with days prepping and piping French Macarons. This year, something a little more American. Rice Krispy Treats with Melted Cherry Chips!

This a treat my mother has been whipping up in the kitchen for as long as I can remember. They’re quick, easy and addicting. That makes it a family favorite. READ MORE

Soft Pumpkin Cookies with Chocolate & Candied Ginger

November 24, 2013

Goodness gracious. It appears I have been so busy enjoying the lovely fall weather that I have neglected my blog a bit. To make it up to you, I have decided to post my all-time favorite cookie recipe. They are delicious. And perfect during the holidays. They are a cake-like pumpkin cookie with chocolate chunks and candied ginger, topped with a scrumptious, creamy cinnamon frosting. I am warning you in advance, these treats are irresistible. And if you are like me and have a hard time saying “no”, be prepared to lose all self control. These morsels WILL get the best of you and your caloric intake!

September 27, 2013

I made this little treat for the men on our ranch, more specifically Mr. Leroy Ballard. Leroy’s one of those mountain men/ranchers that knows how to garden and can fix just about anything. He’s an encyclopedia when it comes to sports, geography, trees, birds….you name it. Leroy was raised on a ranch/farm about 2o miles from our place. His mother raised a big garden and made delicious home cooked meals, so he’s no stranger to good food. He’s one of the hardest workers I know and a perfectionist. We’ve been blessed to have his help around our place for nearly 20 years. He’s of those employees that shows up to work and you never have to tell him what to do. It’s safe to say we consider him family and are so thankful to have him as a part of our operation.

Each year, after the calves are weaned, the fences mended, and the hay cut, baled, and stacked, Leroy takes a couple months off before returning as ‘night calver’ in January. He enjoys the outdoors and loves to spend his fall hiking and hunting. His last day of work was last week. However, he and my dad are driving up to northern Montana for a cow sale in Valier. And so, I thought I’d sweeten their morning with this delectable little treat.

Rosemary Scented Plum Cake by Sweet Paul. Equally impressive as is to make.

This cake is a must try, especially if you have a plethora of plums like me!

Chocolate Zucchini Bread

September 2, 2013

Zucchini. Zucchini. Zucchini.

If you’ve ever grown this vegetable you know that once it starts, it just keeps coming and coming. I actually find it quite challenging to create enough zucchini dishes to utilize all that is produced. Momma always said, “waste not, want not.” And so I find myself tossing “large” zucchinis into my compost or compiling them in a bin for my mom’s friend’s chickens. We saute up many of the young zucchinis and I try to make as many baked goods with all the in-betweens. Yesterday I whipped up a delicious, moist chocolate zucchini bread. READ MORE

the Cherry Trio

July 27, 2013

Summer time…. Hard to believe it is nearing an end. Before long the kids will be back in school, the days will be shorter, and all the juicy stone fruits gone from the markets.

So, before that happens I thought I would share three easy and delicious cherry recipes. READ MORE

National Ice Cream Day!

July 20, 2013

Today is national ice cream day. In fact, July is national ice cream month. That means you may have already passed up twenty days of sheer indulgence. Guess you have no choice but to play catch up. Don’t feel bad. I’m a total ice cream nut and somehow just discovered this nugget of knowledge.

President Reagan created national ice cream month in 1984. His wish was for us to observe it with “appropriate ceremonies and activities”. What better activity than spending a little time outside churning some homemade ice cream. This was my first attempt at a homemade batch. I can remember making it often with my sisters (under the tutelage of mother dearest) during my childhood. However, I’d yet to tackle the task in my “adult” years. I chose something simple – cinnamon vanilla bean. I also chose to make it Philadelphia style, which means it is very simple and only contains cream, milk, and sugar. The only negative is that it does not keep as long in the freezer as a French style custard based ice cream which I hope to attempt in the weeks to come. I’m curious to see which style I prefer and will certainly share the positives and negatives with you. I have a gazillion flavors in mind and am thinking about substituting honey for the sugar in one batch. Getting excited just thinking about it. For now, go grab a cone and enjoy reading over these fun facts.

….First ice cream parlor opened in New York City in 1776
….The first ice cream machine for the home was invented in the 1840s
….Ice cream floats were created when a soda shop owner ran out of regular cream
….Martha Washington use to serve ice cream to her guests at Mount Vernon
….The ice cream cone was popularized at the 1904 St. Louis World Fair
….Approximately 90 percent of the nation’s population consumes ice cream
….After the U.S., New Zealand is the world’s largest ice cream consuming nation
….Approximately 9 percent of all the milk produced by U.S. dairy farmers is used to produce ice cream

Raspberry Rhubarb Crostata

June 20, 2013

This vegetable continues to impress me with its ability to transform everyday recipes into something unexpected.

Rhubarb can be picked red or green. And although a common misperception, color does not determine taste but rather is simply an aesthetic choice in color presentation. Personally, I prefer vibrant red stalks. However, I find that most of my dishes contain a medley of red and green. If you really want to “wow” your guests, I suggest using primarily red stalks for a dynamic result.

I made this crostata as a breakfast treat on Father’s Day. It was the perfect addition to morning brunch. I can confidently profess that thus far, this particular crostata is my favorite baked good rhubarb recipe. I love the rustic, homemade appearance. It plates beautifully, and tastes divine. Achieving just the right degree of tartness will take some time, but a little dollop of ice cream or whipped cream can sweeten the dish in no time at all. You can also substitute strawberries for the raspberries to achieve a sweeter result.

Important Note. Rhubarb leaves are poisonous and should never be used.

May 19, 2013

Rhubarb. It’s that time of year when this broad leafed, red stalked plant can be found everywhere. Vibrant. Tart. The perfect accomplice for sweet, succulent, ruby red strawberries.

I decided to kick off the “rhubarb season” with a delicious tart which I bestowed on my book club gals. I moved to Sacramento nearly 7 years ago and this group of witty, brilliant, and charismatic women were some of the first friendships I forged. It seems like only yesterday. Now I’m packing my house up and on the verge of moving back to beloved Montana. My, how time flies. I will miss each of these beautiful women tremendously.

In short, this tart is terrific. Perfect …..in the morning with a cup of tea; in the afternoon with a cool glass of sparkling water; in the evening after a long day in the garden.

I used the same crust as the one used for my lemon tartlets. Have fun with this little treat. I decorated mine with edible flowers from my herb garden.

To a summer filled with good books and delicious tarts. READ MORE

Pistachio Macarons with Lemon Swiss Buttercream

March 24, 2013

Easter Sunday is around the corner and I hope you find yourself remembering the joys of childhood while cultivating fresh and youthful traditions.

Baskets. Bunnies. Eggs. Fancy and frilly dresses. Jelly Beans. Peeps. Pastels. Tulips.

I thought I would share a couple photos from my first endeavor wearing the hat of French pastry chef. the confectionery. the macaron. Although there is much debate whether this sweet meringue-based cookie’s origin is French or Italian. To me, macarons and French Patisseries are synonymous with one another.

I hope these photos might inspire you before Easter Sunday. Provoke you in the kitchen or perhaps through the doors of a patisserie. Whether yours or theirs this cookie is mildly moist and can’t help to melt in your mouth. It should be shared across the table with friends and family. And known to be presented in so many shades of pinks, purples, blues and greens I can’t help to think it’s the perfect Easter treat. READ MORE

Katie Sue Cooper