Can you believe it's been almost a month since I last posted? We're almost to June, and I have one, lonely post for the month of May. But I also have a pretty good excuse. 
 
Paris.

Because when someone like me visits Paris, life changes. I can easily see why writers, artists, and lovers have flocked to this city for centuries. Walking down the streets with a baguette sticking out of my purse and Ryan flanking my side, was heaven. We ate at least one croissant a day, and I found what is arguably the best bakery in the world.

So please expect posts featuring French pastries. I aim to recreate each of my Parisian favorites and possibly discover a few new ones here at home. 

But after a month of indulging in chocolates and croissants, I think I’m due to share something light and healthy. This Whole Grain Bowl with Grilled Chicken is an ideal summer meal. Easy yet flavorful. Perfect for adults and children. 

Plum Organics contacted me a few months ago about developing a recipe for their Little Foodies Cookbox, and I eagerly accepted the offer. Although Ryan and I don’t have children (yet), I’m surrounded by the offspring of friends and family, and I’m always interested in seeing what snacks appeal to their palettes. Plum Organics is an easy  favorite of my little friends and their parents.  Not only does Plum Organics offer easy-to-carry snacks, the company also has a strong commitment to whole, organic foods. 

But I must confess: when they asked me to develop a dinner recipe with one of their produces, I was a bit daunted. Baby food? In a dinner recipe? Yet when I took a closer look at their products, I was pleasantly surprised to see how far their commitment to whole and organic foods went. Plum Organics Just Apples pouches contain one simple ingredient: organic apples. And so I knew I could come up with something delicious. After all, Monet and apples go hand and hand.  

This Whole Grain Bowl with Grilled Chicken is full of fresh, organic ingredients. Produce like sweet bulb onions and cherry tomatoes are coated in a sweet and tangy dressing featuring one pouch of Just Apples, champagne vinegar, and olive oil. Visit the Little Foodies Cookbox for the complete recipe and more pictures. 

The folks at Plum Organics were kind enough to sponsor a giveaway for my readers. I’ll be sending out a box of Plum Organics goodies to one reader who leaves a comment below. I know that many of  my readers are moms and dads, and I’d love to hear from you. Leave me a comment and feel free to add another if you mention this giveaway on facebook or twitter. The giveaway will conclude on Friday, May 25th at 1:00 PM Central Time.

In other exciting news, I’ll soon be moving to a new website! And while we’re waiting for the finishing touches on Anecdotes and Apple Cores' new home, I’d like to introduce Cake Stand. Please take a visit, and as always, contact me if you have a special event you’d like me to cater. 

Always,
Monet
Anecdotes and Apple Cores

Isn't it always the case that life gets REALLY busy just before you're about to take off for a trip?

Papers, baby shower invitations, recipe writing, doctor's appointments, meals with friends.

I'm running from one obligation to the next, not even thinking about packing, about which dress will look best on the streets of Paris (and yes, this is worth serious consideration).

For once, I don't already have my suitcase packed. I haven't started a list of essential items that must be checked off before departure. We don't have a single tour book, and I doubt we'll buy one before next Friday. I'm rooted in what is happening here, in Austin, and I think that is an okay thing. Maybe even a good thing.

It allows me to make recipes like this: coconut walnut tarts in an animal cracker crust.

My desk is covered with short story collections and thin but powerful paperbacks by Kundera and Burkes. I'm researching the role of Catholicism in Louise Erdrich's novels, and I've even been working on my own piece. A story about one family (aren't all novels about that most essential social group?)

I made this tart on a lark, because I wanted to. Not because I had the time but because, as always, it felt good to stand in my kitchen and consider all that could be done with a few mixing bowls and a hot oven.

I made this simple crust with animal crackers instead of graham crackers and I was pleased with the result. The crust was finer and the flavor unique. Instead of an elaborate pastry cream, Greek yogurt mixed with honey fills these shells. Unsweetened coconut is toasted and then generously sprinkled on top. Simple and lovely and easy enough for a very busy day.

Coconut Walnut Tarts with an Animal Cracker Crust
1 1/2 cups finely crushed animal crackers
6 TBSP butter
1/4 cup finely crushed walnuts
2 cups plain Greek yogurt (Chobani works well)
1/3-1/2 cups honey (depending on taste)
1/2 cup unsweetened coconut

1. Preheat your oven to 375 degrees Fahrenheit. This recipe can be made in 4 mini tart pans or one regular pie pan. The crust does have a tendency to crumble so a pie pan is your safest bet.

2. Combine the crushed animal crackers, walnuts and butter. Stir until the mixture begins to form clumps. Pour into your pan(s) and press until evenly distributed along the bottom. I like to use a flat bottomed glass to make sure the mixture is packed well.

3. Bake in a preheated oven until the crust turns a golden brown and has set. About 15 minutes.

4. Meanwhile, toast your coconut in a small pan, over medium heat, for 2-3 minutes, or until just golden. Coconut burns very quickly so err on the side of caution. Mix honey into plain Greek yogurt. You can add more or less honey depending on your taste.

5. Pour honey-yogurt mixture into cooled crusts and serve immediately. The yogurt will make the crust soften so this must be made just before being served.

Always,
Monet
Anecdotes and Apple Cores

Isn't this beveled glass lovely?

I found 8 panes at a city-wide garage sale, and I'm planning on converting the vintage glass into stands for wedding treats. I'm hoping I can find wood bases to attach to each plane. Or even stack a few old books underneath a couple for a unique literary display (us writers have plenty of books to spare). 

But today, they're simply holding blueberry and cream muffins. A fitting beginning, I think.

As a baker, I make a lot of muffins. Muffins are ideal for two reasons:

1. They are easy.

2. They please almost anyone.

But because I make a lot of muffins, I've developed high standards for those domed morning treats. I don't want my muffins to taste overwhelmingly of sugar. I want them to be light and moist, and fresh fruit is certainly a must.

And then a topping. All good muffins have a crunchy topping (at least this is what I will argue today).

These muffins exceed my standards. They are packed with fresh blueberries, and a cup of heavy cream guarantees that each bite is moist and melts on your tongue.

The topping is special. I blended animal crackers, walnuts, sugar, and melted butter to make a sweet and crunchy topping  for an already delicious muffin.

I imagine I'll enjoy my muffin with a cup of coffee tomorrow morning. I've been trying to cut back on caffeine, but I felt deprived without my morning cup of French Roast. So I'll succumb to a hedonistic pleasure tomorrow. I'll pour a cup and sit down with one of these.

Blueberry Cream Muffins
*Yields 9 muffins
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine salt
3/4 cup granulated sugar, plus 2 teaspoons for sprinkling
8 tablespoons unsalted butter (1 stick), melted, plus more for coating the muffin pan if needed
1/2 cup heavy cream
2 large eggs
1 tablespoon vanilla extract
2 cups fresh or frozen blueberries
Topping:
1 cup finely ground animal crackers
4 TBSP melted butter
2 TBSP finely chopped walnuts
1/4 cup sugar

1. Heat the oven to 400°F and arrange a rack in the middle.  Coat a 12-tin muffin pan with butter. Set the pan aside. Combine the ground animal crackers, melted butter, chopped walnuts, and 1/4 cup of sugar. Set aside.

2. Whisk together the flour, baking powder, and salt in a large bowl to break up any lumps and aerate the mixture; set aside.

3.Whisk together 3/4 cup of the sugar, the melted butter, cream, eggs, and vanilla extract in a medium bowl until smooth. Add this and the blueberries to the flour mixture and stir until just evenly mixed (a few lumps will remain), about 30 strokes. (Do not overmix; the batter should be thick, but the ingredients should be evenly incorporated.)

4. Fill the muffin wells completely, and then evenly sprinkle the remaining 2 teaspoons sugar over top. Bake until a toothpick inserted in the center comes out clean, about 20 minutes. Let the muffins cool in the pan on a wire rack for 5 minutes. Remove from the pan and serve.

Two more weeks till Paris! Hard to believe but my semester is almost over and summer is soon to begin. Of course, I'll still be working, but like most of us (at least I think) the excitement bred in childhood over warm summer months doesn't dissipate once you reach adulthood.

Paris will be cool. Cooler than here (which really shouldn't be shocking). But nonetheless, I was surprised when I checked the weather forecast and saw highs only in the 60s.

Here's to cute dresses AND cotton sweaters.

I haven't been overseas since I went on my whirlwind tour of Egypt, Jordan, Spain, and Portugal in 2009. Since then, Ryan and I have faced some hard times (to say the least) and I'm happy we finally feel ready to enjoy ourselves on a European adventure.

As the days get closer, I find myself in the kitchen more. I'm working with pastry dough and piping rich buttercream. Bubbling fresh fruit to make sauces that smother hot pancakes and waffles. Because when I think of France, I think of Art and Food.

I have to get ready, you know.

This Lemon Lime Tart is the perfect summer dessert. The fresh lemon and lime juice adds enough tang to balance the sweet custard, and if you look closely, you'll see pieces of zest (guarantee of vibrant citrus flavor).

I put hearts on this tart because I like celebrating love. And this sweet tart was for a sweet friend who is marrying her boy in June.

I hope you enjoy it. And I hope you get to travel this summer (even if it's only a short road trip...maybe to New Mexico?)

Lemon and Lime Tart
*Slightly adapted from a wonderful recipe by Smitten Kitchen

Tart Shell*
3/4 cup (1.5 sticks) unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
1 egg
Pinch salt

Filling
2 limes at room temperature
2 lemons at room temperature
1 1/2 cups sugar
1/4 pound (1 stick) unsalted butter at room temperature
4 extra-large eggs at room temperature
1/8 teaspoon salt

1. Preheat your oven to 350°F and make sure you have  a tart pan with a removable bottom (important!)

2. In the bowl of an electric mixer fitted with a paddle attachment (or a food processor with a steel blade), mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Add the egg and mix. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm (around one hour in refrigerator, less time in freezer).

3. Butter one side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Allow to cool to room temperature.

4. Remove the zest of 2 limes and 2 lemons with a vegetable peeler or zester, being careful to avoid the white pith. Squeeze the limes and lemons to make 1/2 cup of juice and set the juice aside. Put the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes, until the zest is very finely minced. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter with the sugar and lime zest. Add the eggs, one at a time, and then add the lime juice and salt. Mix until combined.

5. Pour the mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until thickened, about 10 minutes. The lime curd will thicken at about 175°F, or just below a simmer. Remove from the heat and set aside.

6. Fill the tart shell with warm lime curd and allow to set at room temperature. Once set, serve immediately or refrigerate until ready to serve.

Always,
Monet
Anecdotes and Apple Cores

Many of you remember when my 2 year old nephew was in a drowning accident 18 months ago. You sent emails, gift packages, and prayers. Your support meant the world to me.

As you know, baby Ryan was revived, but he suffered extensive brain damage. My sister, a tireless example of grace and determination, has been sharing his story on her caring bridge site. The ups and downs, the trials and joys.

http://www.caringbridge.org/visit/ryanhoffman

Just yesterday, Ryan had the opportunity to ride a Special Needs Bicycle for the very first time. Ryan still can't walk on his own or sustain himself without feedings through a g-tube, so seeing his joy as he peddled on this special bike was amazing.

I've set up an account to raise money for this special needs bicycle. It will help build Ryan's strength, and once he outgrows it, my sister and her family will make it available for another special needs child.

http://ryanhoffman.chipin.com/ryans-special-needs-bicycle

Even a donation as small as $5 will help. Thank you!

Well, Ryan and I had a lovely weekend. Complete with baby birds, pounds of butter cream, and Neapolitan style pizza (we like variety). But truly, it was a good weekend, a much-needed fun weekend, in which we forgot about our stress/anxiety and embraced the simple pleasure of doing life with each other.

In small moments, we watched Cricket engage in her favorite afternoon pastime.

In quiet moments, we watched the beginnings of a new life.

In thankful moments, we spent time with new friends, sharing over freshly baked food and perfect (thank you, Ryan Kulp) scrambled eggs.

And in exciting moments, I created these cakes for a beautiful wedding in Georgetown.

It was a good weekend, and I'm looking towards many more to come.

These sour cream muffins are dotted with cherries and full of shredded coconut. They are rich and moist, as good as you'd find at any bakery. The addition of a full cup of sour cream is what makes these muffins special. So if you need an addition to your Sunday or Saturday brunch, these are advisable.

And now I'd like to ask a favor. As I start to do more cakes, I'm needing more vintage cake stands. The three shown in the picture above are thanks to Andrea from Bake Sale. Her cake stands add such a lovely effect to the table, and I'd like to build my own collection.

I have two right now (both of which are displaying my sour cream muffins) but I'm looking for more.

If you have a vintage cake stand you're interested in selling  (or if you see one out and about), please let me know! I'd love to buy at least four or five more pieces for all the parties and events I'm catering in the next year.

So as you enter into your week, enjoy your animals or friends or family (or all if you're blessed with the whole bunch). And make these muffins. They are good. And we all need more good things to fill our days.

Sour Cream Muffins
2 eggs
1 cup white sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cups sour cream
1/2 cup dried cherries
1/2 cup shredded coconut

1.Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.

2. In large bowl, beat oil and sugar until thoughtfully combined. Whisk in eggs, one at a time, and stir in vanilla extract.  In a separate bowl, stir together flour, salt and baking soda.

3. Fold dry ingredients into egg mixture alternately with sour cream. Gently fold in dried cherries and coconut. Scoop batter into prepared muffin cups.
Bake in preheated oven for 20 minutes.

Always,
Monet
Anecdotes and Apple Cores

There are bugs on our windows.

They wait for us outside our front door.

We walk onto porch and their translucent wings flutter as we grab Margot and hastily open, then slam shut, our front door.

But if a lone moth dare enters the house, Cricket waits with her recognizable chirp. Whenever Cricket sees a bugs, she releases her hunting call.

Her green eyes dilate, and she runs in circles as she tries to keep up with the flutter of wings. Before long, she vanquishes her foe. But unlike in times past (when she lived near Town Lake here in Austin), Cricket doesn't eat her prey.

She leaves it on the living room floor.

And because Margot is a dog. She eats it. She eats everything we drop on the floor. Be it a dead moth or  a cauliflower floret.

But because I'm a good pet-owner, there's one thing she's not allowed to lick up: chocolate. (And why waste good chocolate on a dog with such indiscriminate taste?) 

This chocolate glazed tart is what certain people imagine when they think of an ideal dessert.

Rich. Subtlety sweet. Crunchy and smooth.

You only need a sliver to feel satisfied, but you'll probably end up taking at least a piece more.

I'm getting ready for a trip to Paris and making plans for next year. With such excitement, tarts like these feel like perfect expressions of this new phase of our lives. They're deeper, richer, and surprisingly satisfying.

I hope you enjoy it as much as we did. What I love about this recipe is the simplicity--graham crackers, butter, cream, chocolate, eggs and not much more.

Another great  place to find simple and wholesome recipes for the summer is on the archived grilling class I did with the Motherhood last week. Take a moment to visit and see if anything inspires you to fire up your grill. I read today that across the United States, temperature have been at least 5 degrees warmer than usual averages. So even if you don't live in Austin, I think grilling season has arrived.

The recipes other bloggers shared, as well as the great tips we learned from George are worth your time! The Motherhood posted a fabulous list of tips and recipes you should check out. Let me know if you learn or try anything new. And my goat and pear cheese frank is also on the list of recipes to explore...you should try it. I promise, it's good!

So I hope you enjoy a warm weekend, filled with good food and soft bursts of spring. 

Simple Chocolate Tart
*Adapted from Epicurious
For crust:
9 chocolate graham crackers (not chocolate-covered), finely ground (1 cup)
5 tablespoons unsalted butter, melted
1/4 cup sugar
For filling:
1 1/4 cups heavy cream
9 ounces bittersweet chocolate (not more than 65% cacao if marked), chopped
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
For topping:
White chocolate bar, finely shaved with grater

1. Preheat oven to 350°F with rack in middle of oven. Stir together all ingredients for crust and press evenly onto bottom and 3/4 inch up side of 9-inch tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes

Make filling:
2. Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.

3. Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.

4. Once cool, sprinkle shaved white chocolate over tart.

Always,
Monet
Anecdotes and Apple Cores