Mixed Berry Crumble Cake

My favorite in the center of town movie theatre re-opened in mid-April, yet I haven't yet to go there to see a movie. Not because I have any concerns about sitting in a theatre (I don't) and not because there aren't any movies I want to see on the 'big' screen (there are), it's I just haven't put it back into my routine yet. But soon, very soon. Whether it's a book, a mini-series, or a movie, I love reading or watching a good story. The kind of stories that draw you in, make you take pause, and/or shift your thinking. Last night we finished binge-watching the compelling, complicated, a bit dark, destined to be award winning 'Mare of Easttown' on HBO. If you haven't yet seen it, put it on your absolutely must-see list. Then go out, buy some Rolling Rock beer, invite over your friends who also watched it, and spend the night talking about it. And afterwards serve this Mixed Berry Crumble Cake for dessert.

In all seriousness, you don't need a reason to make this Mixed Berry Crumble Cake. With summer berries coming into season, the timing for baking and serving this buttery, fruity, crumble crunchy topped cake couldn't be more perfect. It would be a crime if you didn't make it. 

As far as cakes go, this one falls in the 'so easy' to make, one that delivers 'very big' on flavor cakes!

Using a mixture of berries is only one of the things contributing to this cake's deliciousness. You can make it with only strawberries or a mixture of only two or three berries, but in the spirit of 'more is better' I would strongly encourage you to make it using more than one kind of berry. The only berry needing prepping is the strawberries. Depending on their size, they are cut into 6 to 8 pieces. Keep all of the other berries whole.

Sitting underneath the berry layer is the delectable cake layer. The use of heavy cream in the batter adds both moisture and richness to the slightly dense with a perfect crumb cake.

Last, but not least, is the crumble layer. Made only with butter, flour, and light brown sugar, the crumble topping brings both scrumptious flavor and a crunchy-like texture. Topping the crumble layer with a light sprinkling of flaky sea salt makes for the ultimate finishing touch. The key to getting that bakery finish look to your crumble topping is squeezing some of the crumble mixture together with your fingers before placing it on top of the fruit layer.

In a preheated 350 degree (F) oven, the cake is baked for 45 to 55 minutes or until the top is golden and a cake tester inserted into the cake comes out clean. 

The most challenging part of making this cake is waiting for it cool down enough so you can remove from the pan and transfer to a platter or cake stand. 

The Mixed Berry Crumble Cake is one of those everyday cakes that could easily be gussied up with some freshly whipped lightly sweetened cream. Quite possibly I could justify having a piece of this cake for breakfast. This may be a simple cake, but regardless if it's adorned or unadorned with a dollop of whipped cream, there is nothing plain about it.

If the day ever came where I wrote a cookbook, this gorgeous Mixed Berry Crumble Cake would definitely be one of the recipes included in it. Which should give you more than inkling as to how much I loved this beautiful, mouthwatering cake. Or rather I should say, this cookbook worthy cake. Make this cake your summer-go-to cake. The one you serve at gatherings, the one you bring to a gathering, the one you definitely serve at a mini-series or movie discussion. 

Recipe

Mixed Berry Crumble Cake

Makes one 9" cake - Serve 8-12 depending on how you slice it

Updated August 2021

Ingredients

Crumble (Option 1)

2/3 cup (86g) all-purpose flour

5 Tablespoons unsalted butter, room temperature, cut into cubes

1/4 cup (50g) light brown sugar

Crumble (Option 2)

1/4 cup (50g) granulated sugar

1/3 cup (67g) brown sugar

1 teaspoon cinnamon

8 Tablespoons (113g) room temperature butter

1 1/3 cups (174g) all-purpose flour

Cake

1/2 cup (100g) granulated sugar

8 Tablespoons (113g) unsalted butter, room temperature

3 large eggs, room temperature

1/2 cup + 2 Tablespoons heavy cream

1 1/2 cups (196g) all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon Kosher salt

2 teaspoons vanilla

10 ounces (282g) fresh strawberries, stemmed and cut into pieces (about 6-8 pieces per strawberry)

6-8 ounces (169-225g) fresh berry mixture (blackberries, blueberries, raspberries, blackraspberries)

Flaky Sea Salt, for topping the crumble

Optional but good: Slightly sweetened whipped cream

Directions

Crumble - Option 1

1. In a medium sized bowl, add in the flour, butter and sugar. Use a fork or your fingers to blend. Place in the refrigerator to chill while making the cake batter.

Crumble - Option 2

1. In a medium sized bowl, combine the sugar, brown sugar, cinnamon, butter and flour. Use a pastry blender, fork or your fingers to blend. Place in the refrigerator while you are assembling the cake batter.

Cake

1. Preheat oven to 350 degrees (F). Line a 9" springform baking pan with parchment paper. Butter or spray sides of pan and the parchment paper with vegetable spray. Set aside.

2. In the bowl of a standing mixer, beat the butter and sugar until fluffy and pale in color (about 5-6 minutes).

3. Add in the eggs one at a time, scraping down the bowl between egg additions.

4. Mix in the vanilla.

5. Mix in the heavy cream.

6. In a medium bowl, whisk together the flour, baking powder and Kosher salt. Add in all at once to the mixer. Beat on medium until flour is incorporated. Batter will be thick.

7. Spoon the batter into the cake pan. Smooth top with an offset spatula.

8. Spoon the fruit over the top of the batter.

9. Top with the slightly chilled crumble. Important note: Squeeze or pinch small amounts of the crumble mixture in your fingers before placing on top so you get those crumble clusters.

10. Very lightly sprinkle with flaky sea.

11. Place baking pan on a baking sheet and place in oven. Bake for 45-55 minutes or until the top is golden and a cake tester inserted into the cake comes out clean.

12. Let cake rest in the baking pan for 15-20 minutes before removing outside springform pan ring.

13. Once cake cools down considerably, transfer to a serving platter or cake plate

14. Serve slightly warm or at room temperature with a side a slightly sweetened whipped cream or eat plain. Either way, this cake is insanely delicious.

Notes: (1) You can make this cake with all strawberries or any fruit combination of your choice. If you can find black raspberries, definitely use them. (2) The crumble topping is the crunchiest on the day it is baked. If the cake is covered, the crumble topping softens just slightly but will still bring lovely texture to the cake.

Cookies and Cream Cookies

Last year the pandemic changed many things. While some things are beginning to swing back to an old/new normal, my summer half-marathon training program isn't one of them. In spite of the much anticipated return of the in-person training program, I decided I would again run solo and train virtually. Not because I don't love running with friends (I do). However, being able to run on my own gives me the freedom to choose my routes and running surfaces (I prefer asphalt to a path), pick the time I go out for my runs (as early as possible on hot/humid days), get lost in music (I have never been able to master the run/talk thing), whine if I want to (and I sometimes do), and, last but not least, improve my running head game. Making the decision to run alone didn't come easy as there are numerous benefits to running in a group. Particularly the support, encouragement, motivation, and camaraderie that comes with running in a pack or has sometimes been the case, running in the back of a pack. My goal race is in mid-September, just three days after I turn sixty-six. And like my training program, I will be running a virtual half-marathon as my race (the Lululemon Seawheeze) will again not be an in-person event this year. Fingers crossed I stay healthy and strong enough to run that race in-person, in Vancouver in 2022. In the months ahead, I will keep you posted on my progress (as it will be another way to keep me accountable). Even though I should eat healthy carbohydrates prior to and/or after a long run, I am all about giving myself rewards when I meet a goal. Which means you might be seeing more than a few recipes for baked goods from now until September. And these Cookies and Cream Cookies may be the perfect way to get things started.

While hiking in the mountains in Colorado I received a photoless text from two friends living in Texas telling me about a cookie they couldn't stop eating. It wasn't until I was in wi-fi range that I could text them back to ask 'what was that cookie?'. Within minutes I not only learned it was a chocolate chip and chopped Oreos cookie, but I also received a copy of the recipe. The idea of combining chocolate chips and chopped Oreos in a cookie was definitely right up my cookie loving alley. So about a week after I got home I looked more closely at the recipe. I loved the concept of the cookie but decided to make some changes to the recipe they had used. Which I am pretty certain they knew I would.

Only when I went to make my version of these Cookies and Cream Cookies I almost created one I am pretty certain would have been a disaster. As luck would have it, I relooked at my recipe notes and remeasured all of the ingredients before making the dough. Thank goodness! My Cookies and Cream Cookie recipe significantly increased the amount of chocolate chips (it went from 1 cup to 2 1/2 cups) using an equal combination of both white and semi-sweet chocolate chips. In addition to shifting the ratios on the brown sugar and granulated sugar (I like a higher brown to white sugar ratio in chocolate chip cookies), I increased the amounts of Kosher salt and vanilla, along with adding some baking powder. Instead of baking the cookies immediately after the batter was made, I went with my scoop into substantially sized balls, tightly cover in plastic wrap, and chill overnight cookie baking method.

After making a variety of Levain style cookies in the past year, I have become a big fan of the 'big, ginormous' cookie. From their appearance, to their texture, to their taste, there is just something even more satisfying about eating a 'big' bakery style cookie. It's important to note that if you alter the cookie size of any given recipe (i.e., making a big cookie small or a small cookie big), you increase the possibility of altering everything about the cookie.

In spite of their size, these cookies bake in a preheated 350 degree (F) oven for only 14-16 minutes (my baking time was closer to 16 minutes). Allowing them to rest on the baking sheet for an additional five minutes, further crisps up the bottom and edges without affecting the perfectly baked interior. 

The combination of chopped Oreos, semisweet chocolate chips and white chocolate chips in a cookie is pure bliss. 

My friends were right. This is my definitely my kind of cookie! So glad I have people looking out for my best interests!

And at the moment these Cookies and Cream Cookies are now my favorites! 

It's been awhile since I dunked a cookie in milk (the concept borders on being a bit sacrilegious), but these cookies are dunkworthy. However, if the concept of dunking a cookie milk isn't one that appeals to you, not to worry. They are satisfyingly scrumptious all on their own!

If you are looking for a cookie to bring to or serve at a gathering, to cheer up a friend, to impress your family/friends, to reward someone training for a half-marathon or marathon, or for absolutely no other other reason than to satisfy a cookie sweet tooth, make these Cookies and Cream Cookies!!! What I am trying to say is you really, really need to make these cookies! 

Recipe

Cookies and Cream Cookies

Makes 16 very large cookies

Ingredients

1 cup (226g) unsalted butter, room temperature

1 cup (200g) light brown sugar

3/4 cup (150g) granulated sugar

1 Tablespoon vanilla

2 teaspoons Kosher salt

1 3/4 teaspoon baking powder

1 teaspoon baking soda

2 large eggs, straight from the refrigerator

3 cups (390g) all-purpose flour

18 regular sized (183g) Oreos, coarsely chopped (cut each cookie into 7-8 pieces)

1 1/4 cups (218g) semisweet chocolate chips

1 1/4 cups (218g) white chocolate chips

Flaky Sea Salt

Directions

1. In the bowl of a standing mixer fitted with a paddle attachment, add the butter, brown sugar, granulated sugar, vanilla, Kosher salt, baking powder, and baking soda.

2. Mix on low to moisten the ingredients, then increase speed to medium. Continue to beat until light, fluffy, and pale (approximately 8 minutes). Scrape the bowl down midway through.

3. With the mixer running, add in the eggs one at a time, letting each fully incorporate before adding the next one.

4. Reduce the mixer to low and add in the flour all at once. When flour is just incorporated, add in the chopped Oreos and chocolate chips. Mix until the dough is homogenous. 

5. Divide the dough into 16 equal portions using a large (2 1/4") cookie scoop. Place each scoop on a baking tray. Tightly wrap the tray with plastic wrap and chill overnight.

6. Preheat the oven to 350 degrees (F). Line two large baking sheets with parchment paper. 

7. Place 6 dough balls on the first cookie sheet. Lightly sprinkle with flaky sea salt. Bake for 14-16 minutes (rotating the tray midway through the baking process) until lightly golden on the edges. Let cookies rest on baking sheet for 5 minutes before transferring to a cooling rack.

8. Continue baking the rest of the cookies.

9. Enjoy the cookies warm or room temperature. Store cookies in a tightly sealed container or wrap individually in cellophane bags.

Notes: (1) These cookies can be made with all semisweet, all white, or milk chocolate chips. Or use a combination of any two or three of those chocolate chips. But the combination of the semisweet and white chocolate was insanely delicious. (2) The cookie dough balls weighed between 3 1/2 and 3 5/8 ounces or 100g-104g). (3) In spite of the fact that there are two teaspoons of Kosher salt in the cookie dough, these cookies are not overly salty.

Southern Style Oven Roasted Pulled Pork

After almost two years of not being able to enjoy one of my favorite passions, we are driving to an in-person antique show in Ohio this week. As I am on the hunt for a painted jelly cupboard. Although I may not be able to pass on an antique dry sink, bread boards, transferware, white ironstone plates, and/or redware to name a few. Having such a long absence from something I love to do, it is going to take alot of energy. or rather I should say a great deal of restraint, to quell my excitement or get caught up in the frenzy. Other than a piece here and there, I haven't added to any of my collections for what seems like forever. Which means my mantra for the day will undoubtedly need to be 'take a breath'. I easily get 'lost' when looking at things made in the early 19th century, the time period I seem to be strongly drawn to. My style and taste in antiques has evolved over the years and I am now much more discerning. In looking back to the time spent decades ago out east on antique excursions, I sometimes think 'if I knew then what I know now'. I still remember things I passed on either because they were outside of my resources or I didn't know better. 

My approach to looking for antiques is a bit similar to my approach when making new recipes. Learning about the provenance, history, and/or back story of a dish isn't just finding some interesting trivia. Knowing where and/or when a dish was first created significantly deepens my appreciation for it's endurance. Which brings me to this Southern Style Oven Roasted Pulled Pork. 

To be honest, if you would have asked me a week ago what was difference between North Carolina, Eastern North Carolina, South Carolina, Kansas City, Alabama, or Texas barbecue, I wouldn't have been able to tell you. Or if you would have asked me when 'barbecue' was first 'discovered', I wouldn't have been able to tell you that either. So let me share just a small amount of what I have learned. The little bit of knowledge I acquired in my 'research' prevented me from calling this recipe North Carolina Pulled Pork. But more on that in a minute. Sir Walter Raleigh has been credited with discovering barbecue in North Carolina in the late 16th century. Although if you ask anyone from South Carolina they would claim BBQ originated in their state. While Raleigh was there, a sketch of Croatan Indians "broyling their fishe over the flame-they took great heed that they bee not burnt" was drawn by one of his men, John White. In essence, the sketch depicted the Croatans using a 'barbacoa' or framework of sticks supporting meat over a fire, to smoke the fish. From smoking fish to smoking meat, the 'barbacoa' continue to evolve. Fast forward three centuries and historians believe German settlers traveling from Pennsylvania to the North Carolina Piedmont region influenced the style of barbecue associated with North Carolina today. Over time, two distinct styles of barbecue evolved in North Carolina: the Eastern and the Lexington or Piedmont. The simplest explanation between the two is that the Eastern BBQ style uses a lemon juice or vinegar, pepper-based sauce. While the Piedmont style uses meat from the pork shoulder with a vinegar, ketchup, and spice-based sauce. 

Without going into even more detail on the history and differences between the various kinds of barbecue, the recipe for this Southern Style Oven Roasted Pulled Pork pulls from techniques from various regions of the South. While it aligns somewhat closer to the Piedmont style barbecue, there are ingredients in the sauce more than likely not used way back when. So rather than commit to a specific barbecue style and risk making a barbecue faux pas, this version of pulled pork will simply be called a Southern Style Oven Roasted Pulled Pork. 

The best meat to use when making slow roasted pulled pork is a bone-in pork shoulder as you want a nice fatty cut of pork, one with good marbling so it will remain moist and tender as it roasts. A pork shoulder is not to be confused with a Pork Butt, however, some will use the later when making pulled pork. Studded with garlic cloves and rubbed with a spiced dry rub, the pork shoulder is wrapped in plastic wrap and refrigerated for at least twelve hours or overnight before it goes into the oven.

The sauce can be made at least one day ahead. And I would recommend this as the flavors further meld together. Thus creating an even better sauce for dressing the pulled pork. A thinly sliced yellow onion and minced garlic are first sautéed in olive oil until they are soft and lightly golden. After the remaining sauce ingredients are whisked together they are added to the onion/garlic mixture. Over low heat, the sauce cooks for approximately thirty minutes or until slightly thickened. Once the sauce is removed from the heat and cools down, it's transferred to a bowl, tightly covered with plastic wrap, and refrigerated until ready to use. Note: You can puree the sauce in a food processor if you don't want strands of onions in your sauce. Personally, I liked having those onion strands in my sauce so I didn't puree it or put it through a sieve. 

In a 250 degree (F) preheated oven, the marinated pork is roasted (uncovered) for 8-11 hours. Or until the pork has internal temperature of 185 or 190 degrees (F). As that is the temperature needed for the pork to break down enough to become pullable. Once the pork reaches that desired temperature it is removed from the oven, covered in aluminum foil and allowed to rest for 30 to 60 minutes. Note: The temperature of the meat will continue to increase when wrapped, so remove from the oven or wrap accordingly.

The rested pork shoulder is torn into shreds using a combination of two forks and your hands. 

You will have made enough sauce to coat the pulled pork and serve some on the side. For an almost seven pound pulled pork shoulder, use 1 1/2 to 2 cups of sauce to coat the meat. Serve the remaining lightly warmed sauce on the side.

To toast the brioche buns, butter their cut sides and place on a heated non-stick skillet. When they are toasted to your liking, remove them from the pan.

We all have our preferences as to what to put on a pulled pork sandwich. Some like them pure, pulled pork only. Others like them topped with some crunchy or creamy coleslaw (my personal favorite). While others like them topped with both pickles and coleslaw. What all this means is that serving the Southern Style Oven Roasted Pulled Pork with a big bowl of coleslaw and some pickles, preferably homemade, is a must when serving this to your family and friends. This way everyone gets to make it their 'way'.

Making Southern Style Oven Roasted Pulled Pork is a labor of love. Between the marinating and roasting times for the pork shoulder, you are looking at almost two days. Depending on what time of the day you plan on serving the pork, you might be getting up in the wee hours of the morning to put it in the oven (I got up at 3:00 a.m.). But it's definitely worth it. Seriously worth it. The tender, melt in your mouth pork smothered in a vinegary, highly flavored sauce served on a toasted brioche bun is nothing short of tasting a piece of heaven. And keeping barbecue history alive.

Recipe

Southern Style Oven Roasted Pulled Pork

Serves 8

Ingredients

Southern Style Sauce

1 medium-large yellow onion, thinly sliced

1 Tablespoon olive oil

4 cloves of garlic, minced

1 cup (200g) light brown sugar

2 cups ketchup

3/4 cup apple cider vinegar

1/2 cup soy sauce

2 Tablespoons Worcestershire sauce

1 teaspoon Aleppo pepper flakes (or red pepper flakes)

1 teaspoon dry mustard

1 Tablespoon finely minced/grated fresh ginger

Pork and Rub

5 large (sliced in half) or 10 medium sized cloves of garlic

6 3/4 to 7 1/2 pound pork shoulder roast (bone-in)

1/8 cup chipotle chili powder

1/8 cup chili powder (or use 1/4 cup of either the chipotle chili powder or chili powder)

1 Tablespoon black pepper

1 Tablespoon light brown sugar

2 teaspoons Aleppo pepper flakes (or use crushed red pepper flakes)

2 teaspoons garlic powder

1 Tablespoon fresh thyme, coarsely chopped (or one teaspoon dried thyme)

Brioche buns, lightly toasted

Cole Slaw

Homemade Pickles

Directions

Southern Style Sauce

1. In a large saucepan, heat the olive oil before adding in the sliced onions and minced garlic. Over low-medium heat, sauté the onions and garlic until soft and lightly golden (approximately 8-10 minutes). Stir frequently.

2. In a medium sized bowl, whisk together the brown sugar, ketchup, apple cider vinegar, soy sauce, Worcestershire sauce, aleppo pepper, dry mustard and grated ginger. Pour the mixture over the cooked onions. Stir until well combined.

3. Reduce the heat to low and cook for 30 minutes (covering the pan midway through the cooking process) until the sauce has thickened slightly.

4. Remove from heat. Let cool. Place sauce in a bowl, cover and refrigerate until ready to use.

Pork and Rub

1. Use a sharp knife to make 10 evenly distributed slits into the pork shoulder. Place a garlic clove half or whole piece of garlic in each one.

2. In a medium sized bowl, combine the chipotle powder, chili powder, brown sugar, black pepper, Aleppo pepper, garlic powder and thyme. Mix well. Then rub into all sides of the pork shoulder. Wrap in plastic wrap and refrigerate for at least 12 hours or overnight.

3. Preheat the oven to 250 degrees (F). Remove the plastic wrap and place the pork shoulder in a roasting pan (uncovered). Add about a 1/2 inch of water to the bottom of the pan. Roast the pork for 8 to 11 hours or until it reaches an internal temperature of 185 to 190 degrees (F).

4. Remove from the oven and lightly wrap with aluminum foil. Let rest 30-60 minutes before shredding. While the pork is resting, remove the sauce from the refrigerator and warm in a saucepan on the stove.

5. Toss the shredded pork with 1 1/2 to 2 cups of the sauce. 

6. Serve with toasted brioche buns, coleslaw, pickles, and extra sauce on the side.

Notes: (1) The inspiration recipe was shared by my friend Stacey Stegbauer Evans. She had adapted the recipe from the cookbook The Great Ribs Book by Hugh Carpenter and Teri Sandison. This version is a third adaptation of the original recipe. (2) I used a bone-in pork shoulder and did not remove any of the bottom fat before placing in the oven. (3) This is a slow roasted in the oven pulled pork recipe. I would not recommend making it a slow-cooker as you would loose the crunchy exterior achieved when roasted in the oven. (4) I did not puree the sauce or put it through a sieve as I loved having pieces of the onion in the sauce. If you want a smooth sauce, process it in a food processor or press it through a sieve.

Moose sighting in Rocky Mountain National Park (May, 2021)

Cucumber Dill Pickles

If there was only one condiment I could put on a hamburger, chicken sandwich, or pulled pork, it would be pickles, extra pickles. Either Bread and butter pickles or dill pickles, I love them both equally. As soon as the pickling cucumbers start showing up at the Farmer's Market, I rush home to begin making either these Bread and Butter Pickles or these Sweet and Spicy Refrigerator Pickles. When the pickling cucumber season ends, I return back to eating store bought jarred pickles. Although nothing store bought tastes quite like really good homemade pickles.

While having lunch at the Bird and Jim restaurant in Estes Park after a great morning hike in Rocky Mountain National Park, my insanely good hamburger came with a side of some really delicious homemade cucumber pickles. As I sat at the bar and started to wolf down the burger, before slowing down to savor it along with the unusual sweet potato rounds and homemade pickles, I had a pickle epiphany. Why was I waiting for the arrival of pickling cucumber season to make homemade pickles and enjoying them for maybe only three months a year? Why wasn't I making pickles year round using cucumbers? Well there are no good answers to those questions. But pickle making was now about to change forever.

As soon I returned home from my trip I went on the down the rabbit hole hunt for dill pickle recipes. Only I didn't have to go down too far this time.

All of the other pickle recipes posted on the blog are made by pouring a hot brine over the sliced cucumbers. This one is different. As these Cucumber Dill Pickles are made with a cold brine. One of the benefits of using a cold brine is you end up with a slightly crunchier pickle. For maximum flavor the brined covered cucumber slices need to be refrigerated for at least twenty-four hours. Which technically makes this more of a quick pickle recipe.

Instead of making dill pickle spears, I made dill pickle rounds. Which given the choice between a spear and a round, I much prefer round pickles. I used medium sized cucumbers, cut to 1/4" thickness, to ensure there was a better seed to solid ratio in each slice. 

The brine for these Cucumber Dill Pickles has a higher ratio of vinegar to sugar and uses either a jalapeño and/or Thai bird chile. Because I had never used a Thai bird chile before (as well as it being 15 times hotter than a jalapeño) I made the brine with a sliced in half jalapeño. However, I placed a whole Thai bird chile in each jar. 

The brine is made at least two hours before you begin layering the sliced cucumbers and dill in your jars. Don't throw away the cooked jalapeño. Top each jar with the cooked in brine sliced in half jalapeño.

These just might be my new favorite dill pickles. Unlike some store-bought dill pickles, these are definitely crunchier, a bit tangier, have a slight bit of heat to them, and just a slight dill flavor. I absolutely loved them! 

The recipe for these Cucumber Dill Pickles makes two jars. One to keep, one to give away (but only if you want to). Once you taste them, you too will want to be making them year round. Quite possibly they will become your go to favorite easy to make, homemade dill pickle. These Cucumber Dill Pickles would be perfect as either a condiment, piled high on a burger or sandwich, or as a side dish. I have been known to open up the refrigerator and snack on a few pickles.

With the summer barbecue season officially beginning this weekend, it's perfect timing to begin making Cucumber Dill Pickles. I wouldn't' be at all surprised if you keep making and enjoying homemade pickles long after summer ends. 

Recipe

Cucumber Dill Pickles

Ingredients

3 cups distilled white vinegar

1/2 cup (100g) granulated sugar

2 teaspoons Kosher salt

1 jalapeño and/or Thai bird chile, sliced in half lengthwise

1/2 teaspoon mustard seeds

3 medium cucumbers (approximately 1 1/2 pounds of 700g), unpeeled and cut into 1/4" slices

1 1/2 cups (1/2 ounce or 18g) fresh dill fronds

Directions

1. In a small saucepan, combine the vinegar, sugar, Kosher salt, mustard seeds, and jalapeño or Thai bird chile. Bring to a boil. Remove from the heat and let cool. Refrigerate until cool, approximately 2 hours.

2. Arrange the cucumber slices and dill in two 16 ounce canning jars.

3. Pour the brine into the jars to cover completely. Seal and place in the refrigerator until cool (at least twenty-four hours).  Place a half of the jalapeño or Thai bird chile in each jar. Note: I used a jalapeño in the brine but also added a Thai bird chile to each jar.

Notes: (1) Cucumber Dill Pickles will be good for up to one week stored in the refrigerator. (2) This recipe was inspired by the Cucumber Dill Pickle recipe shared in Karen Mordechai's cookbook, Sunday Suppers: Recipes and Gatherings.

Sheep in Rocky Mountain National Park, Colorado (May 2021)

M & M Sugar Cookies (aka best sugar cookie)

"Into the forest I go, to lose my mind, to find my soul." (John Muir) For the second time in the past nine months I returned back to siren call of the Colorado mountains. The grandeur, beauty, and wonder of the Rocky Mountains never fails to deeply affect me. While there were moments when I wept, I was in a constant state of euphoria for six glorious days. Not even my hiking mishaps of falling into Nymph Lake, having a hallucinating moment believing I saw a mountain lion while on a trail, or being slightly overwhelmed at the challenge of crossing over stones covered by rushing water, could damper my exhilaration or sense of inner peace. From seeing big horn sheep run down and back up the mountains, to watching a bull moose make his way down from the mountain to the lake in the meadow, to watching a moose cow with her calf laying under some cinnamon pine trees, to seeing elk grazing, I was in wildlife heaven on this trip. Taking the train up to Pike's Peak on one of the most glorious days ever filled my head with images permanently etched in my memory. And with the exception of a brief lightning and thunderous storm, the weather and skies were more than I could have ever dreamt of or wished for. As much as I love being near the ocean, nothing restores my soul, my spirit more than spending time in the mountains. The sense of jubilation and sheer joy felt is almost indescribable. And even though I treasure spending time alone surrounded by the sounds of nature, I also thrive on human connections. Snippets of conversations with friendly, incredibly kind strangers on the trails along with having dinner with some friends were enough to sustain me until I returned home. While the effects of this trip are still with me (and hopefully will stay with me for a little while longer), I really, really do need to share the recipe for the oversized, crispy, sugary M & M Sugar Cookies I made more than a week ago. Quite possibly they are one of the best sugar cookies I have ever to come out of my kitchen.

Like the sight of the mountains, these cookies are a sight to behold. It's almost impossible not to smile just looking at them. A cookie loaded with the perennial favorite M&Ms and topped with a sanding sugar/granulated sugar mix might be one of the most perfect cookies to begin the summer season. 

In the spirit of go big or go home, these were made on the larger side. Big enough to nibble on, or if you must, share with a friend, they are the most perfectly textured, balanced sugar cookie. At least I think so. And I was so confident of their impressive deliciousness I made up a small box to give to the pilots on my flight out to Colorado. Yes, I really did.

In the cookie chemistry world, we all know that butter, especially a European style butter, enhances flavor, while shortening, or in this case oil, gives the cookie both a bit of softness and flakiness. So using both butter and oil makes for the best of both worlds cookie. And this sugar cookie recipe uses both of them. 

However, a cookie dough made with both butter and oil tend to be on the softer side. Which means it greatly benefits from a period of refrigeration. A minimum of 90 minutes in the refrigerator is needed to not only give them the right scooping consistency but to prevent them from over spreading or worse yet, flattening, in the oven.  

After scooping the cooke batter onto a parchment paper lined baking sheet, use a glass to slightly flatten them before pressing a few more M&Ms on top and then giving them a heavy dose of the granulated/sanding sugar mixture. Note: The cookies should be at least 2 inches apart on the baking sheet.

In a preheated 350 degree (F) oven, the cookies bake for 15-17 minutes or until lightly golden around the edges. Once baked the cookies need to remain on the baking sheet for 15-20 minutes to help the edges crisp up a bit more before transferring them to a cooling rack.

If you are a big fan of super soft sugar cookies, aka in the Lofthouse style, these are not for you. But if you are all about a sugar cookie with a melt in your mouth crispness to them, these are the Greek mythological sirens calling your name. While chocolate chip cookies might be the fan favorites of many (including me), these M & M Sugar Cookies definitely need to go into your cooking baking rotation starting this summer. Use red, white and blue holiday M&Ms to make them holiday festive! Or keep them rainbow happy with the traditional M&M mix. 

With Memorial Day weekend just days away, make your weekend one for the ages and bake up a batch of these M & M Sugar Cookies and watch both the eyes of children and adults get as big as saucers! If ever there was a cookie good for the sugar cookie loving soul, it would be these. Definitely these. Because what is not to love about a buttery, sugary, crispy, flaky, and chocolatey cookie?

Recipe

M & M Sugar Cookies (aka best sugar cookies)

Makes 11 four inch plus sized cookies

Ingredients

1/2 cup (114g) unsalted butter, preferably European style unsalted butter, room temperature

1/2 cup canola oil

1/2 cup (100g) granulated sugar

1/2 cup (63g) confectionary sugar

1 large egg, room temperature

2 teaspoons vanilla

2 cups (260g) all-purpose flour

1/2 slightly rounded teaspoon baking soda

1/2 teaspoon Kosher salt

1 1/2 cups (300g or 10 1/2 ounces) M&Ms divided

1/3 cup (67g) granulated sugar

1/3 cup (67g) sanding or sparking sugar

Directions

1. Sift together the all-purpose flour, baking soda, and Kosher salt. 

2. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter (approximately 2 minutes) scraping down the sides when done.

3. Add each of the following ingredients separately, beating well between each addition: granulated sugar, confectionary sugar, canola oil, and egg.

4. Add the sifted dry ingredients to the bowl and stir with a spatula or wooden spoon.

5. Stir in 1 1/4 cups of the M&Ms.

6. Cover the bowl with plastic wrap and chill for at least 90 minutes.

7. Preheat oven to 350 degrees (F). Line a baking sheet with parchment paper. Set aside. Mix together the 1/3 cup of granulated sugar and 1/3 cup of sanding/sparking sugar and set aside.

8. Use an ice cream scoop (I used a 2 1/4 inch size scoop) and place on a parchment paper lined cookie sheet. Space cookies out at least two inches. Top each cookie with a small piece of parchment paper and using a clear glass, press cookies down slightly (to slightly more than 1/4 inch thickness.) Use the remaining 1/4 cup of M&Ms to top each cookie (about 6-7 candies per cookie). Generously sprinkle with the granulated sugar/sparkling sugar mixture. Note: I recommend baking only 6 cookies on a sheet.

9. Bake cookies for 15-17 minutes or until lightly golden on the edges, rotating the baking sheet midway.

10. Let cookies rest for 15-20 minutes on the baking sheet before transferring them to a cooling rack. Repeat with remaining cookie dough.

11. Once cool, immediately place cookies in a sealed container or wrap in cellophane bags if not serving them immediately.

Notes: (1) These cookies are best when enjoyed within two to three days after baking. After that they get a bit soft. (2) If you don't have or can't find sanding or sparkling sugar, use granulated sugar. (3) If you bake these cookies smaller to get a larger yield, adjust your baking time accordingly.

Denver Botanic Gardens, Denver, Colorado (May 2021)