Milk Chocolate and Raspberry Jam Blondies

After my mother died, her recipe box went to my sister, though my siblings and I got some of the recipe cards that my mother had dutifully handwritten over the years or taped recipes from Good Housekeeping or Ladies Home Journal.  Often her recipes (particularly the baking ones) called for "oleo" or "margarine."  There was a feature in the Washington Post Food section a few weeks back that made an argument for salted butter over unsalted butter in baking.  I'll readily admit that I will often buy unsalted butter (to keep in the freezer) at Costco - but salted butter is the norm at the launchpad.

That being said, if Mrs. BA were to make these - I would love her even more than I already do (Sixteen years married - 10 days ago!)

Milk Chocolate and Raspberry Jam Blondies
Here, using salted butter instead of adding salt to a batter separately tends to yield a more muted salinity and, in less capable hands, can lead to a saccharine baked good. When you pair it with something tart, like a fruit — or, as it is done here, raspberry jam — you curtail some of that sweetness and wind up with something beautifully balanced. If you like a more pronounced salty effect and enjoy the crunch that flaky salt provides, sprinkle some of those grains on top of the bars before baking. It’s not necessary here, but it’s all the rage right now.
Make Ahead: The blondies can be stored in an airtight container for up to 5 days.
SERVINGS: Tested size: 24 blondies

INGREDIENTS

• 1 1/2 cups packed dark brown sugar
• 2 large eggs
• 16 tablespoons (2 sticks) salted butter, melted and cooled but still pourable
• 2 teaspoons vanilla extract
• 2 cups flour
• 1 teaspoon baking powder
• 8 ounces milk chocolate, chopped into slightly smaller than 1/2-inch chunks
• 1/2 cup raspberry jam
• 1 teaspoon flaky sea salt (optional)

DIRECTIONS

• Preheat the oven to 350 degrees. Spray the bottom and sides of an 8-by-12-inch baking pan with cooking oil spray, then line the bottom with parchment paper so that two of the sides hang over the edges (for easy lifting when the slab of blondies is done).
• Whisk together the brown sugar and eggs in a medium bowl until the mixture is smooth and lightened in color. Carefully whisk the melted butter into the sugar mixture a little at a time so it does not slosh out of the bowl, then whisk in the vanilla extract.
• Whisk together the flour and baking powder in a separate bowl. Use a flexible spatula to blend the flour mixture into the butter mixture, followed by the chopped milk chocolate, until well incorporated. Scrape into the pan, spreading it evenly into the corners.
• Drop teaspoonfuls of the jam across the surface of the blondie batter, and then gently pull the tip of a paring knife through the jam in one direction and then the other, creating a zigzag/grid pattern on the surface. Sprinkle the flaky salt on top, if using. Bake (middle rack) for 32 to 35 minutes, rotating the pan front to back halfway through, or until crisp edges form and the top is just set.
• Cool in the pan, then lift out the slab and cut into 24 equal pieces.

RECIPE SOURCE Adapted from pastry chef Melissa Weller of Walnut Street Cafe in Philadelphia. Tested by Helen Horton and Charlotte Druckman.

Black and White Cupcakes

I'm a fan of the cupcake.  I'm a fan of the Black and White shake.  There's nothing wrong with this.  Recipe from the New York Times Magazine.

Black and White Cupcakes
Yield: 18 cupcakes

Ingredients for the cupcakes

• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp fine sea salt
• 10 tbsp unsalted butter, at room temperature
• 1 cup sugar
• 3 large eggs
• 1 large yolk
• 2 tsp pure vanilla extract
• 3/4 cup buttermilk, shaken
• 1 cup mini chocolate chips

Ingredients for the frosting

• 9 ounces semi-sweet or bittersweet chocolate, finely chopped
• 3 tbsp confectioner's sugar, sifted
• 6 tbsp cold unsalted butter
• sprinkles, optional (are sprinkles ever really optional?)

Instructions

1. To make the cupcakes: Position the racks to divide the oven into thirds, and preheat to 350.  Line 18 muffin cups with cupcake papers, or grease the tins.
2. Whisk together the flour, baking powder, baking soda, and salt.
3. Working with a mixer, beat the butter and sugar together on medium speed until light and fluffy, 3-4 minutes.  Add the whole eggs and the yolk one at a time, mixing well after each goes in.  Beat in the vanilla.
4. On low speed mix in the dry ingredients in three additions and the buttermilk in two, scraping the bowl, as needed, and beating until the batter is smooth.  Mix in the chips.
5. Divide the batter among the muffin cup.  Bake for 20-22 minutes - rotating the pans top to bottom and front to back  after 10 minutes - or until the tops feel springy to the touch (they won't color much) and a toothpick inserted into the center comes out clean.  Cool in the pans for 10 minutes, then transfer to a rack to cool to room temperature.  Frost, and cover with sprinkles, if you'd like, before the frosting dries.
6. To make the frosting: Put the chocolate in a heatproof bowl, and fit it into a saucepan or simmering water - don't let the bottom of the bowl touch the water.  Melt the chocolate, stirring occasionally.  Remove the bowl from the heat, whisk in the sugar and let rest on the counter for three minutes.  Bit by bit, whisk in the cold butter, mixing until smooth and thickened enough to spread.  Use immediately.

16 Years for Mr. and Mrs. BA!

Today is the day that Mrs. BA and I celebrate sixteen years of marriage.  Wax is the traditional gift for 16 years, but this blog post will have to do instead.  We are also taking LBA and SoBA to the Nationals game this evening - so that should be fun.  We might go out to dinner tomorrow evening for a more traditional anniversary dinner.

I can't begin to imagine what my life would be like without her in it.  She is the best wife ever and the best mother to LBA and SoBA.  Despite my shortcomings, which are many, she appears to love me anyway.  At our wedding rehearsal dinner, I made a comment about how my parents were about to celebrate fifty years of marriage - and that while I would love to set that benchmark for the two of us - age and actuarial tables may prevent us from hitting that number.

Mrs. BA - I have so enjoyed all the years we have already spent and look forward to all the ones in the future we will have together, I love you immensely and can't wait to see what directions our lives will take next.

Many of you know how much Mrs. BA loves weddings - I am sure she will look forward to the Royal Wedding later this month.  While we didn't get an invitation - maybe we can have some "Royal Wedding Cake" while we watch Harry and Meghan tie the knot.  [Bonus] Recipe from the Washington Post.

Royal Wedding Cake
Servings: 16

Ingredients
For the cake

• 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pans
• 1 cup granulated sugar
• 1 tablespoon finely grated lemon zest (from 1 lemon; reserve the juice for the frosting)
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups flour
• 2 teaspoons baking powder
• 2/3 cup whole milk
• 1 teaspoon St-Germain or other elderflower liqueur (optional)
• 1/2 cup elderflower cordial, plus more as needed

For the filling

• 1 cup chilled heavy whipping cream
• 1/2 cup homemade or store-bought lemon curd, at room temperature

For the frosting

• 14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature
• 4 to 5 cups confectioners' sugar, or more as needed
• 7 tablespoons whole milk
• 1 tablespoon St-Germain or other elderflower liqueur
• 1/2 teaspoon finely grated lemon zest and 2 tablespoons lemon juice (from 1 lemon)

For assembly
Crystallized Flowers, edible fresh flowers, or a mix (optional)



Directions
For the cake: Preheat the oven to 300 degrees. Use a little butter or baker’s spray to grease three 8-inch cake pans and line the bottoms with parchment paper. (If you only have one or two pans, cover the batter that’s waiting to be baked; hold at room temperature. Make sure the cake pans are cool before you reuse them, which is pretty easily done with a wash in cool water in the sink.)

Place the granulated sugar in the bowl of a stand mixer or handheld electric mixer. Use your clean fingers to rub the lemon zest into the sugar until the sugar is aromatic and moist.

Add the butter; beat on medium-high speed for about 3 minutes, or until the mixture is fluffy and almost white. Meanwhile, lightly whisk together the eggs, vanilla extract and salt in a liquid measuring cup. Reduce the speed to low; gradually add to the butter-sugar mixture until fully incorporated. Stop to scrape down the bowl.

Whisk together the flour and baking powder in a separate bowl, then add half of it to the butter mixture. Beat on low speed until just combined, then add the milk and the elderflower liqueur, if using. Beat on low speed, until combined. Add the remaining flour; beat on low speed until no trace of dry flour remains. Divide equally among the cake pans and smooth the top with an offset or flexible spatula. (If you have a kitchen scale, each portion of batter should weigh about 300 grams, or about 10 1/2 ounces.)

Bake (middle rack) for 15 to 20 minutes, until the top of the cakes spring back to the touch. The edges will be lightly browned and starting to pull away from the sides of the pans. Cool in the pans for 15 minutes, then run a round-edged knife or offset spatula around the inside of the pans to release the layers. Invert onto a wire rack and peel off the parchment paper. Use a pastry brush to apply the elderflower cordial a total of four times, allowing a few minutes in between so the liquid is absorbed.

If you need to reuse the pans to yield a total of three layers, wash and dry the pan(s) and repeat the baking and brushing with cordial.

For the filling: Pour the heavy whipping cream into the bowl of a stand mixer fitted with balloon-whisk attachment or use a handheld electric mixer. Beat on high speed until it can hold a firm peak. (Pull off the whisk attachment or beaters out and see how the cream in the bowl and on the equipment looks. If it flops over, it needs more time; if it holds its shape, you’re set.)

Use a flexible spatula to gently fold in half of the lemon curd, lifting cream from the bottom of the bowl over the top of the cream, rotating the bowl as you work. Be careful not to deflate the cream too much. Fold in the remaining lemon curd. Cover the bowl with plastic wrap and place in the refrigerator until you’re ready to fill the cake.

For the frosting: Combine the butter and 2 cups of the confectioners’ sugar in the bowl of a stand mixer or handheld electric mixer. Beat on low speed and then increase to medium-high. Scrape down the sides of the bowl. On medium-low speed, gradually add the milk, beating until combined.

Add 2 more cups of confectioners’ sugar and beat on low speed for at least 3 minutes. The mixture should be smooth. Add the lemon zest and juice and St-Germain, if using; beat on low speed until incorporated. Continue adding more confectioners’ sugar until you get the right consistency (this can vary somewhat depending on the temperature of your kitchen and how soft the butter was initially); the frosting needs to be thin enough to spread but thick enough to not run off the cake. It’s perfectly fine to let the frosting chill for a bit in the refrigerator; you may need to briefly beat it again to smooth it back out.

To assemble the cake, place a dab of frosting in the middle of a 9- or 10-inch cardboard cake round (you could also just place the cake directly on a large plate, ideally with little or no rim). Place one cake layer in the center, with the cordial-soaked side face up.

Use a pastry bag fitted with a large round tip or zip-top bag with one corner cut off to squeeze a border of frosting around the top of the cake, just inside the edge. This will serve as a kind of dam to hold in the filling.

Use an offset spatula or spoon to spread half the filling inside the ring of frosting. Place the next cake layer on top, also cordial-brushed side up. Repeat with another ring of frosting and the rest of the filling.

Lay the final cake layer on top. Place a small amount of frosting in a separate bowl for the crumb coat, which is your base layer of frosting that will help seal in the crumbs and give you a smooth surface to which you can apply the rest of the frosting. Use an offset spatula or table knife to apply the thin crumb coat all over the top and sides of the cake. Transfer the cake to the refrigerator for 20 to 30 minutes, to let the crumb coat set.

Apply the remaining frosting to the cake, and decorate the top with crystallized and/or fresh flowers, if using. Return the cake to the refrigerator to let the frosting firm back up, another 20 or 30 minutes.

Because the filling and frosting are soft, the cake is easier to cut when it's still a bit chilled; by the time everyone eats the cake, its temperature will be just right. Let the cake sit at room temperature for just a few minutes before cutting into slices and serving.

Turkey a la King

One of the best things about Thanksgiving is the turkey sandwich (on white bread, with lots of mayo, and maybe stuffing and cranberry) around 7:00 in the evening.  The next best thing is using leftovers to make either Ham and Turkey Pie or Turkey a la King (served on patty shells).

Here's a recipe that appeared in the New York Times Magazine a while back (actually right around Thanksgiving) but I just rediscovered it.

Turkey a la King
Serves 4

Ingredients

• 6 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 3/4 cups turkey or chicken stock
• 2 cups sliced mushrooms (about 4-6 ounces)
• 1 1/2 cups chopped cooked turkey
• 1/2 cup heavy cream
• 1 cup frozen peas (growing up, my mother would use LaSeur canned baby peas)
• 2 tbsp dry sherry
• kosher salt and freshly ground pepper to taste
• finely chopped parsley, for garnish

Instructions

1. Make a roux.  In a small saucepan set over medium heat, melt 4 tbsp of the butter.  When it begins to foam, sprinkle the flour over it, and whisk to combine, then continue whisking until it begins to turn the color of straw, approximately 7-10 minutes.
2. Slowly add 1 cup of the turkey stock to this mixture, and stir to combine.  Add more stock to thin the sauce.  Keep warm.
3. Set a large saute pan over medium-high heat and add to it the remaining 2 tbsp butter.  When it begins to foam, add the mushrooms, and cook until the mushrooms have released their moisture and begun to get glossy and soft, approximately 7-10 minutes.  Add the turkey, then the warm sauce and cream, and stir to combine.  Add the peas, then cook stirring occasionally, until the mixture is hot and has thickened slightly, approximately 7-10 minutes.
4. Stir in the sherry, adjust seasonings and serve over biscuits or toast (or patty shells), rice or buttered noodles, garnished with the parsley.

Salted Coffee Brownie Cookies

I doubt anyone else in the Launchpad would like these.  But will I have to make them for myself as well (hint, hint, Mrs. BA).  Recipe from Butter and Brioche via BuzzFeed.

SALTED COFFEE BROWNIE COOKIES
Makes 20 – 22 cookies

Ingredients

• 300 grams (about 10 ounces) dark chocolate, roughly chopped
• 60 grams unsalted butter, cubed (about 1/2 stick)
• 45 grams (about 3/8 cup) all-purpose flour
• 1 tablespoon finely ground instant coffee powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• 200 grams (about 1 cup) light brown sugar
• 2 medium eggs
• 1 tablespoon water, room temperature
• Flaked salt or fleur de sel, for sprinkling

Instructions

Place the dark chocolate and butter into a medium sized heat-proof bowl set over a saucepan of barely simmering water. Do not let the base of the bowl touch the water below. Heat, stirring often, on medium-low heat, until melted and smooth. Remove from the heat and set the bowl aside to cool.

In a separate small mixing bowl, whisk together the all-purpose flour, coffee powder, baking powder, and salt. Set aside until needed.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the light brown sugar and eggs on medium speed, until thick, doubled in volume, and light caramel in color, about 4 minutes. Add in the melted and slightly cooled dark chocolate. Continue to whisk until well incorporated. Pause mixing to scrape down the bottom and sides of the bowl as needed. Set the mixer speed to medium-low and add in the dry flour ingredients. Whisk until just combined, then, add in the water. Continue to whisk until evenly incorporated. The dough should not be firm, but fluid, and leave a thick flowing “ribbon trail” when the whisk is lifted. Remove the bowl from the stand mixer and set it in the refrigerator to chill for at 15 minutes, or up to 30 minutes.

Meanwhile, preheat the oven temperature to 180 Celsius (350 Fahrenheit). Line three large baking trays with non-stick parchment paper.

Using a small cookie scoop, scoop the dough out and into evenly sized dough balls. The dough should be soft but will hold its shape when being scooped. If you are using a tablespoon to roll, the dough may become stickier and more difficult to work with. If this is the case, simply place the dough back in the refrigerator to slightly firm up before rolling. Make sure to space them an even distance apart, to allow room for spreading. You should fit about 8 to 10 balls per sheet. Tap the sheets three times against the kitchen bench, to slightly flatten and spread the cookies. Sprinkle over a little of the flaked salt.

Bake the cookies, a sheet at a time, for about 11 minutes. 5 minutes into baking, open the oven-door and rotate the cookie sheet half-way around. Tap the sheet against the oven rack to flatten and crinkle the cookies. Close the oven door and allow the cookies to rise up again. 2 minutes later, open the oven door again, and tap the tray against the oven rack to again deflate and further crinkle the cookies. Once again, close the oven door, and allow them to rise up again. Another 2 minutes later, repeat this tapping process, for a final time. You’re aiming for cookies that are perfectly flat with plenty of crinkles. Allow the cookies to bake until done, about a further two minutes. They should be just firm around the edges and set in the middle. Remove from the oven and let the cookies cool on their trays for 10 minutes, before transferring to a wire rack to cool further before serving.

NOTES

• The chocolate used in this recipe should be the very best you can find. Source chocolate that you wouldn’t just bake with, but that you would eat. The chocolate should contain a cacao solid percentage of no more than 70%, for something slightly bitter, and no less than 60%, for something slightly milder.
• The dough will be soft, wet. It won’t be dough like regular cookie dough. And that’s entirely what you want. Chill it in the refrigerator until it’s at scooping and rolling consistency. Fifteen minutes usually does it for me, or a maximum of thirty minutes depending on your fridge’s temperature. Any longer and the dough will firm up and become difficult to handle. If this happens, simply let it come to temperature on the kitchen counter before using. Please don’t skip this chilling step! I know it’s a little more time intensive, but the dough needs to chill to be able to be handled. Otherwise it’s a mess. A hot one, though.
• I recommend using a cookie scoop for this recipe. It makes for the most perfect cookie dough balls and due to the high ratio of chocolate, it’s a lot easier to use one. I use a small 1” OXO cookie scoop, and every-so-often between rolling, I dip it into a little bowl with lukewarm water to clean off any sticky-dough. You can use a tablespoon as a measure. It’ll take a little longer and be messier, which could be delicious fun, but I’d get the cookie scoop. It’s a lifesaver.
• This recipe utilizes a tapping method which yields a perfectly flat cookie with plenty of crinkles. The method specifies which time intervals to tap, but, as all ovens and temperatures are not the same, let your eye, as well as time, be your guide. As soon as you notice the cookies begin to excessively puff, open the oven door, and tap the sheet against the oven rack to deflate and crinkle them. 

Comfort Foods Fiesta

Sometimes you just need a little something that says "home" to you.  At the launchpad, I often go for my mother's standbys when I'm in need of a comfort food fix.  They are (in no particular order):

1. Mom's Mac and Cheese, served with hot dogs
2. Mom's Beefaroni
3. Mom's Ham and Turkey Pie (great way to use up those Thanksgiving leftovers)
4. Mom's Shepherd's Pie (or Hash)
5. Mom's Meatloaf
6. My aunt's Beef Stroganoff

There was a BuzzFeed post a while back on "25 International Comfort Foods to Try at Home" that included a recipe for Shepherd's Pie, Chicken and Dumplings (which my mother also made occasionally), and Pastina, always a great solution to when you weren't feeling well.  I went through this list several times before landing on a recipe that might fly at the Launchpad.  SoBA is a fan of the pork chop - but I'm not sure the mushroom gravy will be accepted. Recipe from How to Feed a Loon.

German Schnitzel with Mushroom Gravy
Prep time 20 mins
Cook time 12 mins
Total time 32 mins
This German Schnitzel with Mushroom Gravy is so flavorful and easy to make, even on a busy weeknight. Use veal, pork, or chicken...pound the cutlet out thin...bread, whip up the sauce, quick fry...and you are set! So delicious!
Serves: 4

Ingredients
FOR THE MUSHROOM GRAVY:

• 2 tablespoons olive oil
• 2 tablespoon unsalted butter
• ½ onion, finely diced
• 1 garlic clove, minced
• 8 oz. cremeni mushrooms, sliced
• ¼ cup of all-purpose flour
• ½ cup of white wine
• 2½ cups of beef stock
• 1 tablespoon of whole grain mustard
• 1 tablespoon of Worcestershire sauce
• Salt and pepper, to taste (about ¼ teaspoon each)

FOR THE SCHNITZEL:

• Vegetable oil, for pan frying (about 2 cups)
• 4 boneless pork chops (about 16 ounces, total)
• 1 cup all-purpose flour
• 2 large eggs (plus two tablespoons of water)
• 1 cup dried bread crumbs (not seasoned)
• 1 teaspoon of salt
• 1 teaspoon of freshly ground black pepper
• 1 teaspoon of smoked paprika
• ½ teaspoon of caraway seeds
• Lemon wedges, for garnish
• Flat-leaf parsley, chopped, for garnish

Instructions
MAKE THE MUSHROOM GRAVY:

1. Heat the olive oil over medium-high heat in a medium skillet
2. Add the butter
3. Add the garlic and saute for about 1 minute
4. Add the onion and cook for another 4 minutes, or until translucent
5. Add the mushrooms and cook until they start to release liquid, about 4 minutes
6. Add the flour and stir to incorporate
7. Add the wine, stirring to combine. Cook until the wine reduces down, about 4 minutes
8. Add the stock, and stir frequently . The sauce will start to thicken over the next 5 minutes
9. Stir in the mustard, Worcestershire sauce
10. Season with salt and pepper
11. Keep warm

MAKE THE SCHNITZEL:

1. Heat the oil in a large, sturdy skillet over medium-high heat
2. Pound the cutlet between wax paper, or in a large freezer bag, by using the side of a meat tenderizer. Pound down to about ⅛". Trim any jagged sides, and/or excess fat
3. Place the flour in one medium-sized bowl
4. Place the eggs in another bowl and gently mix together. Mix in another 2 tablespoons of water
5. In a third bowl, mix together the bread crumbs, salt, pepper, paprika and caraway seeds
6. Dredge each cutlet in the flour, then dip in the egg wash (shake off excess), then dredge in the bread crumb mixture
7. Fry each cutlet (don't overcrowd the pan) for about 4 minutes per side, or until golden brown
8. Serve with gravy poured over top and garnished with lemon wedges and parsley.

Chicken Alfredo Stuffed Shells

We're big fans of the Pioneer Woman at the Launchpad.  We're also big fans of the chicken alfredo that Costco sells.  This would be a winner on the Launchtable, I think.

Chicken Alfredo Stuffed Shells
via the Pioneer Woman
Prep Time: 25 Minutes
Difficulty: Easy
Cook Time: 25 Minutes
Servings: 8

Ingredients

• 20 whole jumbo pasta shells, cooked and drained
• 2 whole boneless, skinless chicken breasts
• Salt And Pepper, to taste
• Olive Oil, for grilling or frying
• 3/4 cups Ricotta Cheese
• 3/4 cups Cottage Cheese
• 3/4 cups Grated Mozzarella Cheese, plus more for the top
• 2 cups Grated Parmesan Cheese, plus more for the top
• 2 whole Eggs
• 1/4 cup Minced Fresh Parsley
• 2 Tablespoons Minced Fresh Basil
• 4 Tablespoons Butter
• 2 Tablespoons Flour
• 2 cups Whole Milk
• 1 cup Heavy Cream, plus more, as needed
• 3 cloves Garlic, Minced

Instructions
Preheat oven to 375 degrees.

Season the chicken breasts on both sides with salt and pepper. Heat a grill pan or iron skillet over medium heat, drizzle with olive oil, and cook the chicken on both sides until it's done. Remove and shred with two forks and allow to cool.

In a medium bowl, combine ricotta, cottage cheese, mozzarella, 1 cup of the Parmesan, eggs, 2 tablespoons fresh parsley, salt, pepper, and chicken. Stir to combine, splashing in 2 tablespoons heavy cream if needed. Set aside.

In a large skillet over medium heat, melt butter and sprinkle over the flour. Whisk and cook until the roux turns golden brown. Pour in the milk and cream, whisking constantly, and cook for a few minutes, until thickened. Add the garlic, the additional 1 cup Parmesan, salt, pepper, 1 tablespoon minced parsley, and minced basil and stir until combined. Taste and adjust seasonings as needed. Set aside.

Add 1 cup sauce to the bottom of a 9 x 13 inch baking dish. Using a spoon, fill each of the jumbo shells generously with the chicken/ricotta mixture. Lay them face down in the pan, then pour the sauce all over the top. Sprinkle on extra mozzarella and Parmesan, then bake for 25 minutes, or until bubbly and golden.

Serve with salad!

Pita Pizzas

LBA and SoBA are in the midst of their Spring Break at the Launchpad.  They have reached an age where they can be on their own, with LBA in charge of SoBA.  Both Mrs. BA and I can keep an eye on them virtually to ensure they don't hurt themselves or others.

LBA, who is now 13, can also cook for himself, on a limited basis.  Recently, he requested the addition of pitas in his lunch and then I saw this recipe, which I think he could handle.  From the Baker Chick via BuzzFeed's "19 No-Fuss Meals You Can Make Using What's In Your Fridge."  I am trying to be better about eating and cooking out of the freezer.

Five Minute Pita Pizzas
Yield: 4 pita pizzas

Ingredients

• 4 pocketless pita flatbreads
• ¾ cup of marinara sauce
• 12 slices of provolone cheese (mozzarella or other cheese would work well too!)
• Pepperoni, sausage, veggies or other toppings of your choice

Instructions

1. Spread a couple tablespoons of sauce on each pita, leaving a small crust around the edge. Top with 3 slices of cheese each and any meat/veggies you like.
2. Place the pitas one at a time directly on the rack of a toaster oven. Toast for 3-4 minutes, or until cheese is golden and bubbly.
3. Alternately- bake at 450F on a cookie sheet for about 10 minutes, or until golden, broiling for a minute or two to get the topping extra crisp if desired.

Parmesan Crusted Chicken Breasts

The Brave Astronaut is coming off a "lost week" - I came home from work on Tuesday and did not return to the office until this morning.  What started out as a bad cold, developed into a raging sinus infection, then a swollen eyelid.  Modern medicine (and good antibiotics) are a good thing.  In the 96 hours spanning Tuesday through Friday - I slept for about half of them.  I drank a lot of tea and orange juice, and ate some pasta and soup - I didn't have much of an appetite.

But Life Goes On.  Here at the Launchpad - we are big fans of the boneless chicken breast.  And we do a variation on this recipe, but it's always nice to see some other ways to mix it up.  Recipe from recipetineats via BuzzFeed's "5-Ingedient Chicken Dinners"

Crispy Parmesan Crusted Chicken
Prep Time 7 mins
Cook Time 8 mins
Total Time 15 mins
This ultra crispy Parmesan Crusted Chicken is 5 ingredient, 10 minute magic that happens to be gluten free. The idea with this recipe is that shredded parmesan melts, tuns golden and adheres to the chicken, forming a crust. Parmesan has such an intense flavour that you don't need any other seasonings in this. It tastes like schnitzel, but the coating flavour is far stronger and crunchier (but no carbs!) but is not as thick as a traditional breadcrumb coating. Serve it with cauliflower mash with browned butter for the ultimate low-carb meal!

Ingredients

• 500 g / 1 lb chicken breast (2 pieces)
• 1 egg
• 1 garlic clove , minced (optional)
• Salt and pepper
• 125 g / 4 oz / 1 1/4 cups shredded parmesan
• 2 tbsp butter (or more oil)
• 1 tbsp olive oil

Instructions

1. Cut each breast in half horizontally to make 4 steaks. If they are much thicker than 1.75 cm / 3/4" thick (at the thickest point), pound a bit.
2. Place egg, garlic, pinch of salt and pepper in a bowl. Whisk with fork.
3. Place parmesan in a shallow bowl.
4. Dredge chicken in egg, then place in parmesan CUT SIDE DOWN. Press, then turn. Coat with extra parmesan, press. Shake off excess. Repeat with remaining chicken.
5. Melt butter and heat oil in a large skillet over high heat.
6. Place chicken in non-stick skillet (or well seasoned cast iron skillet). DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! It adheres once it turns crispy.
7. Press down lightly with spatula. Lift a corner to take a peek and turn with tongs when it's deep golden brown (3 minutes for me).
8. Cook the other side for 3 minutes or until also deep golden brown and crispy (again, do not move until golden). Lightly press down with spatula. Don't cook longer than 6 minutes in total - dries out the chicken.
9. Serve immediately!

Sliced Beef Po' Boys

SoBA questions a lot of the food that comes to the Launchpad table.  We can still get away with getting him to eat if we tell him "it's steak."  You think we can get him on board with the "it's a cheesesteak?"  From the NYT Cooking website.

Mahogany Beef Po' Boys

Ingredients

• 1 cup all-purpose flour
• Salt
• freshly ground black pepper
• 7 pounds beef chuck roll, sliced into 2-inch-thick portions
• ½ cup vegetable oil, or as needed
• 6 to 7 stalks celery, cut into 3/4-inch dice
• 2 yellow onions, peeled and cut into 3/4-inch dice
• 2 green bell peppers, cored and cut into 3/4-inch dice
• 2 jumbo carrots, peeled and cut into 3/4-inch dice
• 1 cup peeled garlic cloves, each clove halved lengthwise
• 7 cups dry red wine
• 2 tablespoons dried rosemary
• 2 tablespoons dried thyme
• 1 bay leaf
• ⅓ cup chopped parsley leaves
• 5 loaves French or Italian bread
• Mayonnaise
• shredded lettuce
• sliced tomatoes
• sliced pickles to dress sandwiches

Preparation

1. Preheat oven to 350 degrees. Place flour in a large, wide bowl and season generously with salt and pepper. Add beef, dust well on all sides and shake off excess. 
2. Place a large, heavy Dutch oven or roasting pan with a lid over medium-high heat. Add enough oil to cover the bottom and heat until shimmering. Working in batches, add beef and sear well on all sides. Transfer beef to a platter and set aside.
3. Add celery, onions, peppers, carrots and garlic to pan; if necessary, add more oil. Sauté until vegetables are tender and golden brown, about 15 minutes. Add wine and 3 cups water. Stir, scraping the bottom of the pan. Add rosemary, thyme, bay leaf and parsley. Stir well, add beef, and stir again to mix well.
4. Cover, and transfer to oven. Cook until beef is very tender, about three hours. Transfer beef to a deep platter and keep warm. Remove and discard bay leaf. Using a hand-held immersion blender or stand blender, purée vegetables and any remaining bits of meat in pan juices to make sauce. Cut beef into slices. Slice each bread loaf in half lengthwise and crosswise, spread one side with mayonnaise, thickly layer in meat, wet with gravy, and top with lettuce, tomatoes and pickles.

Oven Baked Fried Chicken

Sadly, both LBA and SoBA may be growing out of the "chicken nugget" easy meal solution of their lives.  But that is not to say that this recipe may work for them.  From Savory Nothings via BuzzFeed (a lot of these recipes featured thighs or drumsticks, but we are more of a white meat kind of family).

Crispy Oven Fried Chicken
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6

Ingredients

• 1 egg
• 1/3 cup milk
• 1 cup all purpose flour
• 4 tablespoons breadcrumbs
• 1 teaspoon baking powder
• 1 tablespoon salt
• 2 teaspoons ground paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground pepper
• 2 pounds skinless boneless chicken breast, cut into strips
• 1/4 cup butter

Instructions

1. Preheat the oven to 410°F. Place a dark-colored roasting pan (a baking tray works as well) in the oven to heat up.
2. In a medium bowl, whisk together the egg and the milk.
3. In a separate bowl, mix the flour, breadcrumbs, baking powder and seasoning together.
4. Dip the chicken pieces in the flour, coating evenly and shaking off any extra flour.
5. Next, coat the chicken pieces in the egg mixtures. Then, dip them into the flour again, this time coating very well.
6. Take the baking tray out of the oven and melt the butter on it. Place the coated chicken pieces on the tray.
7. Bake for 10-12 minutes, carefully flip and bake for another 5-10 minutes (depending on how thick your chicken pieces are). Finish by broiling the chicken until it turns golden brown and crispy.

More Lunch Ideas

Last week I discussed SoBA and LBA's lunches - packed by me, when they are not buying lunch from school.  There is the problem when they would like something that we have had the night before (really, what child voluntarily asks for leftovers in their lunch?) but there is no way of keeping (or making) it warm for lunch.  They might be able to palate this however, and they would be infinitely better for them than their store-bought namesakes.  Via BuzzFeed.

DIY PIZZA LUNCHABLES
Serves 1

INGREDIENTS

• 5 crackers
• ¼ cup marinara sauce
• ¼ cup shredded mozzarella cheese
• 5 slices of pepperoni
• Cupcake liners (to separate the ingredients)
• Grapes (optional)
• Crackers (optional)

INSTRUCTIONS

Place marinara in small container (we reused an old baby food jar) and place in lunchbox. Place crackers, mozzarella cheese, and pepperoni in cupcake liners next to it. Serve with grapes and crackers.

Lunch Ideas

SoBA and LBA are permitted to order hot lunch at school once a week.  The rest of the time it's on me to make their lunches in the morning.  If I'm particularly motivated, I will "get ready to get ready" by packing those items not requiring refrigeration the night before and have their lunch bags ready to finish in the morning.

LBA is a fan of the "sandwich" pepperoni and mozzarella on a sandwich (he's recently turned to pita bread) as opposed to the slider and SoBA likes that as well but usually opts for the ham wrap (sliced ham on a small tortilla.  Maybe I can get SoBA interested in these (though those tomatoes may be a non-starter). Via BuzzFeed.

Ham and Cheese Kebabs
Serves 1

INGREDIENTS

• 2 cherry tomatoes, cut in half on a diagonal
• 2 slices of ham
• 2 cubes of cheddar cheese
• 2 pieces of diced sandwich bread
• 1 orange (optional)
• Crackers (optional)
• Carrots sticks (optional)

INSTRUCTIONS
Place one cherry tomato (cut-sides facing each other), a slice of ham, a cube of cheddar cheese, and a piece of bread on each skewer. Serve with an orange and carrot sticks.

Patty Melts

Patty Melts are one of those things that if they are on the menu, I'm going to order them (same for escargot).  So why wouldn't I make this at home?  The better question is "why aren't I" now that the Pioneer Woman has told me how?

Patty Melts
Prep Time: 10 Minutes
Difficulty: Easy
Cook Time: 25 Minutes
Servings: 4

Ingredients

• 1 stick Butter
• 1 whole Large Onion, Halved and Sliced
• 1-1/2 pound Ground Beef
• Salt And Pepper, to taste
• 5 dashes Worcestershire Sauce
• 8 slices Swiss Cheese 8 slices Rye Bread

Instructions
In a medium skillet, melt 2 tablespoons of butter over medium-low heat. Throw in the sliced onions and cook slowly for 20 to 25 minutes, stirring occasionally, until the onions are golden brown and soft.

In a medium bowl, mix together the ground beef, salt & pepper, and Worcestershire. Form into 4 patties.

Melt 2 tablespoons butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.

Assemble patty melts this way: Slice of bread, slice of cheese, hamburger patty, 1/4 of the cooked onions, another slice of cheese, and another slice of bread. On a clean griddle or in a skillet, melt 2 tablespoons butter and grill the sandwiches over medium heat until golden brown. Remove the sandwiches and add the remaining 2 tablespoons of butter to the skillet. Turn the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until cheese is melted.

Slice in half and serve immediately!

Rosemary Garlic Fried Potatoes

We worship the Pioneer Woman at the Launchpad.  She is our "go-to gal" for many recipes.  We have started making hash browns at the Launchpad on weekends to go with the egg sandwiches that we often have.  And her Onion Straws are a staple for us.  SoBA is not a huge fan of the roasted potato, but I bet I could sell him on these.

Rosemary Garlic Fried Potatoes
Prep Time: 5 Minutes
Difficulty: Easy
Cook Time: 30 Minutes
Servings: 8

Ingredients

• 3 pounds Yukon Gold Potatoes, Scrubbed Clean And Cut Into Chunks
• Vegetable Oil, For Frying 
• 6 whole Rosemary Sprigs
• 12 cloves Garlic, Sliced
• Kosher Salt, for sprinkling
• Smoked Paprika (optional), for sprinkling 

Instructions
Bring a pot of salted water to a boil. Carefully lower the potato chunks into the water and cook them until fork-tender, about 15-20 minutes. Drain the potatoes, then pour onto a sheet pan and allow them to dry completely and cool slightly.

Bring a pot of vegetable oil to a temperature of 350 degrees. (NOTE: Put pot on the back burner of the stove if you have children in the house.) Using a slotted spatula and working in batches, carefully lower cooked potatoes into the oil and allow them to fry for 3 to 4 minutes, or until golden and slightly crisp. Add a few garlic slices and rosemary to the pot, and continue frying for another minute or so, until potatoes or deep golden and crisp. Remove to a paper towel lined plate, making sure to get all the garlic and rosemary out. Sprinkle generously with salt and repeat in batches with the rest of the potatoes, rosemary, and garlic.

Serve with steak, chicken, or fish (or salad!)

Beef Stroganoff

I've previously posted about my like of Beef Stroganoff, here, here, and here.  Evidently, according to Google, it was the top trending recipe of 2017.  Maybe I will actually get around to making it in 2018.  Recipes from BuzzFeed - here's my favorite of this list (it doesn't have mushrooms - Mrs. BA and SoBA will be happy) via the Spirited Violet.

5 Ingredient Beef Stroganoff
Serves 4
Prep Time 10 min
Cook Time 20 min
Total Time 30 min

Ingredients

• 1 (8 ounce) package egg noodles
• 1 pound ground beef
• 1 (10.75 ounce) can fat free condensed cream of mushroom soup (see notes)
• 1 tablespoon garlic powder (see notes)
• 1/2 cup sour cream
• Salt and pepper to taste

Instructions

1. Prepare the egg noodles according to the package.
2. In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
3. Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.

Notes  (from the Spirited Violet)

• We have used ground turkey for this recipe to save money. We have also used half the amount of meat in the recipe before as well and it tastes just fine!
• I have been given a lot of feedback about the amount of garlic powder being too much. Yes, I used a whole tablespoon and this wasn't a typo; I enjoyed it and that is how it read from the original recipe as well. Use your cooking intuition if you feel that is too much for you and halve it, if necessary.
• If you feel the noodle mixture is dry, pour milk into the empty mushroom soup can and pour in the finished mixture to make it easier to stir.

Garlic Soup

I'm a fan of the French Onion Soup.  I like Garlic.  This might be a nice change of pace.  From Brooklyn Supper via BuzzFeed.

Garlic Soup
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
A hearty, fortifying garlic soup recipe made with roasted and sautéed garlic along with potatoes, shallots, and fresh herbs.
Makes: 4 servings
Author: Brooklyn Supper

Ingredients

• 1 tablespoon unsalted butter
• 2 teaspoons extra virgin olive oil , divided
• 2 large heads hardneck garlic (12 – 15 cloves each), divided
• 1 large shallot , peeled and sliced
• 1/4 teaspoon chili pepper flakes
• sea salt to taste
• black pepper to taste
• 1 tablespoon white wine
• 1 quart rich stock – chicken, beef, or vegetable
• 4 sprigs each fresh thyme and parsley, tied with twine
• 2 medium russet potatoes , cut into 1-inch cubes

Instructions

1. Preheat oven to 400 degrees F.
2. Trim root end off one head of garlic. Set cloves, trimmed side down, in a small, oven-proof ramekin. Add 1 teaspoon olive oil and a pinch of sea salt. Cover with foil, set on a rimmed baking sheet, and slide into oven. Roast garlic for about 15 minutes, or until garlic is soft, but not at all brown. Once garlic is done, carefully remove foil and set aside to cool. When cool enough to handle, slide cloves out of their skins and reserve.
3. In a heavy bottomed 2- or 3-quart pot, heat butter and 1 teaspoon olive oil over medium heat. Trim, smash, and peel remaining head of garlic. Add cloves to pot, along with the sliced shallots, a pinch of sea salt, black pepper, and chili pepper flakes. Sauté 2 - 3 minutes, then turn heat to low and cover; cook, stirring occasionally, cook for about 30 minutes.
4. Remove cover, up heat to medium, and sauté until shallot and garlic brown just a bit on the edges. Add white wine and scrape up any brown bits, then pour in 3 cups stock and add potatoes, reserved roasted garlic, and tied herbs (or bouquet garni), along with a generous pinch of sea salt.
5. Bring mixture to a boil, and then turn heat down to a bubbling simmer. Cook until potatoes are tender, about 15 minutes.
6. Remove bouquet garni and carefully puree soup in a blender. Return soup to pot, adding up to 1 more cup of broth, if needed. Add sea salt to taste, add a splash more of white wine if needed, lots and lots of black pepper, and serve with a sprig of thyme and minced parsley leaves.
7. The flavor will develop further after a day in the fridge. The soup reheats beautifully, but does tend to thicken – keep a 1/2 cup or so of stock (water will work, too) on hand to thin soup if needed.

Chicken in Milk

I know what you're thinking.  How can that be good?  Roast Chicken is a popular Sunday dinner at the Launchpad.  I'm always looking for gravy with my chicken, this might do the trick.  From Jamie Oliver via BuzzFeed.

Chicken with Milk

Ingredients

• 1.5 kg free-range chicken
• olive oil
• ½ a stick of cinnamon
• 1 good handful of fresh sage
• 2 lemons
• 10 cloves of garlic
• 565 ml milk

Method

1. Preheat the oven to 375°F
2. Season the chicken generously all over with sea salt and black pepper, then fry in a snug-fitting pot with a little oil until golden, turning the chicken to get an even color all over.
3. Remove from the heat, put the chicken on a plate, and throw away the oil left in the pot. You'll be left with tasty sticky goodness at the bottom of the pan which will give you a lovely caramel flavor later on. 
4. Put your chicken back in the pot with the cinnamon, sage leaves, lemon zest, unpeeled garlic cloves and milk.
5. Cook in the hot oven for 1 hour 30 minutes, or until cooked through, basting with the cooking juices when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
6. Pull the meat off the bones and divide it onto your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato, if you like.

Gateau au Yaourt (French Yogurt Cake)

LBA and SoBA enjoy yogurt almost every morning.  They, like their father, also appreciate the sweeter things - so perhaps this cake might make an appearance.  Mrs. BA is the baker at the launchpad, so she would have to be on it. From Food52 via BuzzFeed.

Gateau au Yaourt
Makes one 10-inch cake

Ingredients

• 250 milliliters (1 cup) whole milk plain yogurt
• 2 large eggs
• 160 grams (3/4 cup plus 1 scant tablespoon) sugar
• 1 teaspoon vanilla extract
• 80 milliliters vegetable oil (slightly less than 4oz.)
• 250 grams (2 cups) all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 pinch salt 

Instructions

1. Heat the oven to 350° F and line a round 10-inch cake pan with parchment paper. 
2. In a large mixing bowl, combine the yogurt, eggs, sugar, vanilla, and oil.
3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
4. Fold the flour mixture into the yogurt mixture, mixing only until all traces of flour disappear. Be careful not to overwork the dough.
5. Pour the batter into the pan and bake for 30 to 35 minutes, until the top is golden and a tester comes out clean.
6. Let stand for 10 minutes, then transfer to a rack to cool completely.

Slow Cooker Pizza Dip

Growing up, when my mother would make spaghetti, once the sauce was done and simmering on the stove, I would often take a piece of white bread and put some sauce on it as a little "amuse-bouche" before dinner.  This recipe would make me feel a lot like I did back then.  Recipe from One Sweet Mess via BuzzFeed.

Happy New Year to all!  If you're in the vicinity of the Launchpad, you should stop by for our New Year's Day Open House!

Slow Cooker Pizza Dip
Yield: 8 servings
Total Time: 4 hours 10 minutes

Ingredients
Pizza Dip

• 1 pound sausage, casings removed
• 1/2 teaspoon red pepper flakes
• 1 cup green pepper, diced
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 (28 ounce) can pizza sauce
• 1/3 cup parmesan cheese
• 1/2 cup mozzarella cheese
• Salt & Pepper to taste

Garlic Bread Dippers

• 1 French baguette, sliced into 1/2-inch slices
• 1 stick unsalted butter
• 2 cloves garlic, peeled and crushed
• 1/4 teaspoon kosher salt
• 1/2 teaspoon Italian seasoning
• 1/4-1/3 cup parmesan cheese

Directions
Pizza Dip

1. In the insert of your slow-cooker, add green peppers, onions, garlic, pizza sauce, and parmesan cheese. 
2. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and red pepper flakes. Brown the sausage until it’s cooked through, breaking it up with your spatula or wooden spoon as you go.
3. Add the cooked sausage to the slow-cooker with the rest of the ingredients.
4. Cook on low for 4 hours. Season with salt and pepper to taste. Stir in mozzarella cheese right before serving.

Garlic Bread Dippers

1. Preheat the oven to 375 degrees F.
2. Line a sheet pan with the French baguette slices.
3. In a small sauce pan over low heat, add the butter and garlic cloves. Cook until the butter is melted, stirring occasionally. Once the butter is melted, add the salt and Italian seasoning. Cook on low for two minutes, stirring occasionally.
4. Using a pastry brush, coat the slices with the butter mixture. Top with a sprinkling of parmesan cheese.
5. Bake for 5-7 minutes, or until the bread is golden brown.