I’m back from the land of potatoes…into the land of uncomfortably hot! Ugh, seriously, our region was not made for 94F weather. I would be loving some a/c right about now.
Luckily for me, while we were visiting Idaho, my mom made a Rhubarb-Mandrian Orange Crisp to take over to my aunt and uncle’s for dinner that night. I only brought my point and shoot camera so the photos aren’t that great but so be it.
It’s definitely a humble looking dessert but certainly tastes good. Vanilla ice cream is a must with this since rhubarb runs on the tart side.
That’s all I’ve got today…7 hours in the car with the dog sitting or leaning on me has worn me out. As you can see from below she too was more than happy to get out of the car.
No baking for awhile, I am seeing something frozen in the future…that’s if I can photograph it with it going to be almost 100F around these parts in the middle of the week.
Did you hear that? It’s the sound of me melting.

Rhubarab-Mandirian Orange Crisp

6 cups chopped fresh or frozen rhubarb
1-1/2 cups sugar
5 tablespoons quick-cooking tapioca
1 can (11 ounces) mandarin oranges, drained
1 cup packed brown sugar
1 cup quick-cooking oats
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter, cubed
Ice cream, optional
Directions:
In a large bowl, toss the rhubarb, sugar and tapioca; let stand for 15 minutes, stirring occasionally. Pour into a greased 13-in. x 9-in. baking pan. Top with the oranges.
In a large bowl, combine the brown sugar, oats, flour and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle evenly over oranges.
Bake at 350° for 40 minutes or until top is golden brown. Serve with ice cream if desired. Yield: 12 servings.

From Taste of Home.com

Since I have been getting some large amounts of email regarding this subject, here is my mass response back.

Dear CCBP readers who are Twilight fans,

Yes, I do live in Washington state. Yes, that is where the BOOK/MOVIE (read not real life) takes place. Until my readers started asking me about it, I didn’t know it took place in Washington. I don’t do vampires (even if they do sparkle like disco balls in the sunlight), so I have no need to read the books or see the movies.
No, I do not live anywhere near Forks, WA. It is about 4 ½ hours away from me, or longer depending on the ferry schedule. No, I will not go and get you souvenirs for you. No, I will not drive over and meet you while you go on a tour of the town and surrounding areas (though thanks to those who asked). It is a tiny little town that was nothing until the book came about. I am happy that their town is thriving now and that it is receiving an incredible amount of tourism. I am all for that!
Which leaves me with saying, if you are that into Twilight, that you are willing to write me and ask me to drive over and get you stuff (and take photos), just save up and get on a plane and go there yourself.
Sincerely,
Peabody (who lives nowhere near Forks, and does not enjoy Twilight related stuff)

Okay, so you are probably saying to yourself, um, you haven’t posted in awhile and you come back with this crap…or stuff that looks like crap. I know, I know. Birthday month has been a busy month so far, and does not appear to be slowing down anytime soon. I leave in a couple days to go visit the parental unit. Nothing like traveling for 7 hours in a tiny Ford Focus with a dog and rabbit. Oh the joy (I know you are jealous).
I received the book Cookie Swap, which I will do a whole post about in the coming weeks, and saw a recipe that took me back. They were no bake cookies that we made in junior high home ec class. Having no desire to turn on the oven (and with the forecast that is predicted for the next 10 days…I so wont…ugh, the 90’s!), these sounded like a great alternative to me.
Now, no bake is kind of fooling. As you do not bake, you still have to use the stove top for a little bit, but that is so much better than turning on the oven. The book has you using raisins, and my junior high home ec cookbook has you using dried apricots. I used cocoa nibs. Just sounded good at the time.
These are super easy. Fudgy. Good for you (oatmeal). Taste really yummy and are versatile (you could use basically anything in the dried fruit, chocolate chip, nut category). So what I am saying, is don’t let their appearance scare you off.

No Bake Chocolate Fudge-Oatmeal Peanut Butter Cookies

1 ½ cups granulated sugar
½ cup evaporated milk
½ cup unsalted butter (1 stick), cut into TBSP size pieces
pinch of salt
½ cup unsweetened cocoa powder (I like Green and Blacks)
1 tsp vanilla extract
2 ½ cups quick cook oats
¾ cup peanut butter (shocking, but I did not use Jif, I used Peanut Butter and Co’s Dark Chocolate Dreams)
¼ cup cocoa nibs
1/3 cup pecans, roasted, chopped

Before you start make sure you have all the ingredients out and measured. This needs to be done because once taken off the heat, they start to firm up quickly.

Prepare two baking pans with parchment paper. Set aside.

In a medium saucepan combine sugar, evaporated milk, and unsalted butter. Bring to a rolling boil and stir to make sure butter gets incorporated. Let boil until it reaches 238-240F. Don’t go over, in fact go under is better than over. When you reach desired temperature, remove from heat. Add cocoa powder and whisk until combined.

Add peanut butter, vanilla, salt, oats, pecans, and cocoa nibs. Mix until thoroughly combined. Using a small cookie scoop, scoop onto prepared cookie sheets. Press down with your hand or use a glass to help flatten them.

Place in freezer for 15-20 minutes. Store at room temperature for up to a week.

Adopted from Cookie Swap: Creative Treats to Share Throughout the Year by Julia M. Usher and my junior high Home Economics class.

Today I answered the door my hands stained in red and my apron the same, the UPS guy just says “making jam?”  I said “no, just cake”….in which he replied, “well, it is cherry season”.
I told Crazy Cocker Spaniel to take note that the next time we feel the need to murder someone in cold blood, let’s do it during cherry season. That way the UPS man will be none the wiser. Oh sure the body might come up as an issue, but I would cross that bridge when it came.
It’s that time of year in Washington state. Rainier cherry time. Purist would scoff at me for even putting them into something (they like to eat them raw, as is). I think that they aren’t purist, just lazy. Too lazy to sit around and pit all the cherries needed to go into pies, cakes, or whatever concoction you are making.
And though it is well established that I am lazy (I did stay in my pj’s all day and did the laundry today without separating). Yet, I stood there for quite some time pitting cherries. I ended up doing the majority of the ones I had. And I had a lot. Eventually you just get into a rhythm. Which leaves your hands stained and your tummy full (I made a milkshake out of them for a breakfast of champions).
Awhile back I blogged about how Melinda had sent me a HUGE care package from her homeland, UK. Part of that package was a baking cookbook to show me the kind of options they have out that way. The recipes are indeed simple, but I like them and you can build on them nicely. There was a simple cherry crumb cake that I sounded lovely. A little plain so I decided to add a few butterscotch chips to give it just a little something more.
So I word of advice. If you piss me off, best not to drop by my house during cherry season.

Rainier Cherry-Butterscotch Chip Crumb Cake

12 ounce juicy, ripe, fresh Rainier Cherries (or others if you must)
5 ounces (about 1 1/8 cup) self rising flour
pinch of ground cinnamon
2 ounces (about ¼ cup) granulated sugar
1 egg
1 tsp vanilla extract
1 fl oz milk
3 ½ ounces (about 7 TBSP) unsalted butter, melted
½ cup butterscotch chips (optional)

For the topping:

1 ounce (about 1/8 cup) all purpose flour
¼ tsp ground cinnamon
1 ounce (about 1/8 cup) granulated sugar
1 ounce (about 2 TBSP) unsalted butter, cubed

Preheat the oven to 350F. Prepare a 8-inch diameter (or four, 4 ½ -inch) spring form pan with butter and parchment paper.
Remove the stalks and stones (pits) from the cherries using a cherry pitter if you have one, to keep the fruit whole, otherwise, cut them in half.
Sift the flour, cinnamon and sugar together in a large bowl. Set aside.
Using a stand mixer with the whisk attachment, whisk the egg, milk, vanilla, and melted butter together. On low speed add the dry ingredients and combine.
Beat well until thick and smooth. Remove bowl and scrap down whisk attachment to get all the batter.
Fold in the butterscotch chips.
Spoon into prepared pan (or evenly through out the 4 mini ones) and spread evenly. This will seem like a small amount, but remember stuff is going on top.
Scatter cherries over the mixture and gently  press them with the back of a fork.
To make the topping, place all the ingredients into a medium bowl. Using your hands or a pastry cutter, make a crumb like mixture. Scatter the topping over the cherries.
Bake for 30-35 minutes (about 27 for the minis) or until the top is lightly golden and a skewer inserted into the middle comes out clean.
Leave in spring form for about 10 minutes until cool enough to handle. Then run a knife around the edge and remove the cake from the pan. Allow to cool on a wire rack.

Adapted from Bake by Rachel Allen

…it’s my birthday too.
So THE day is finally here. 37. Since you all know I have a long list of things to accomplish on my birthday today, I will try and make it quick.
One can not help but reflect on the past as one looks towards the future. It got me thinking about foods I loved as a kid. Some I still love and some, not so much.

Not so much: Spaghetti O’s with Franks. Those candy dots that you end up eating more paper than candy. Those wax bottles that have liquid in them. Pop rocks (how is this a smart idea…food that explodes in  your mouth). Magic Shell (things just shouldn’t harden like that…well, at least not food). Capri Sun (those damn things always squirted me). Chicken McNuggets (pressed chicken parts…enough said). Fun Dip (sweetened chalk that you dip into sour powder). Hawaiian Punch (I can still actually drink it and like the taste…I just always seem to spill it and that crap don’t come out).

Still love: Anything from the ice cream man (especially a Drumstick). Gummy anything (though I am not a fan of the bug forms). Red Vines. Jello (all flavors…because there is always room). Count Chocula (though ever since they changed it to whole grain it isn’t as good). Almond Roca (which I only got at Christmas each year). Big Red Soda. Kool Aid (Purplesaurus Rex was my favorite, they discontinued it. It was a Grape Lemonade flavor, yum!). And of course…Circus Animal Cookies.

Did you know they are back? They are, they are. While walking down the grocery aisle this last week I noticed a sign saying New Item. I look and there are the Mother’s Cookies (new item my ass) there on the shelves. And more importantly, my little pink and white frosted covered friends. I squealed with delight and through some in the cart.

Since only one person, other than my mother, has baked me a birthday cake, I knew I would be on my own. I saw a Cookies and Cream Cheesecake Cupcake in the Martha Stewart Cupcake cookbook and decided to change it up and use my favorite preservative filled cookies instead and use that as my birthday cake(s). They turned out great and the thing is these have tons of possibilities for other flavors, which I plan to experiment with.

Hope you all had a nice Canada Day yesterday (for those who celebrate) and hope you all do something fun on this glorious day.

Peabody’s 37th Birthday Circus Animal Cookie Cheesecake “Cupcakes”

16 ounces cream cheese, at room temperature
½ cup granulated sugar
2 eggs
¼ tsp vanilla extract
½ cup Greek yogurt (2%)
1 bag Circus Animal Cookies

Preheat oven to 275F.
Line muffin tins with cupcake liners (preferably white). Place a pink (they show up better…cookie racist perhaps?) cookie at the bottom of each cupcake, sprinkle side down. Set aside.
Using a stand mixer, beat cream cheese and sugar on medium-high speed for about 5 minutes.
Add eggs, one at a time, beating for about 1 minutes. Scrape down the bowl after each addition.
Add vanilla and Greek yogurt, beat until incorporated.
Crush up remaining Circus Cookies. You can use as many or as much as you want. I just used the rest of the bag because I really like the cookies. Add them to the cheesecake batter and mix until the cookies are throughout the batter evenly.
Pour into prepared cupcake liners.
Bake for 22 minutes, rotating half way through.
Remove from oven and let cool to room temperature. Chill in fridge in muffin tins for at least 4 hours or overnight.
Recipe makes about 14.

Adapted from Martha Stewart’s Cupcakes by Martha Stewart