Train Travel & Pumpkin Granola Bars

This week, work brought me to Washington, DC, a quick, two-hour train ride from 30th Street Station in Philadelphia.

Opened in 1933, 30th Street Station is on the National Register of Historic Places and I am always in awe of the stunning architecture and sculpture that adorns the terminal.

(Pennsylvania Railroad World War II Memorial)

Despite it being one of the busiest railroad facilities in the United States, the station retains its historic charm. While most departure boards have gone digital, I love that you still have to listen for the clickety clack of the flap display at 30th Street, waiting for your platform number and boarding cues.

 

As a frequent flier, I often forget how much I enjoy train travel. I can pack my liquids, show up minutes before departure,

use my portable electronic devices at any time (with an outlet to charge them!), enjoy adequate legroom, walk about freely,

and relax and watch the beautiful American landscape roll by outside my window.

And before I know it, a few hours have gone by and I'm in another city. This time, the nation's capital, with an equally beautiful train station

(Union Station Interior)

with gorgeous architecture 

and history right outside the station doors.

Next month, when I take the train again, the sights outside my window will include the changing fall foliage. Inspired by the new season and the ease of train travel, I wanted to bake a quick, portable, fall treat this weekend -- Pumpkin Granola Bars!

This recipe, with a substitution encouraged by its creator, is from My Baking Addiction.

Yield: 12-16 bars

Ingredients:

• 3 cups old fashioned oats
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 3/4 cup packed brown sugar
• 1/2 cup pumpkin puree
• 1/4 cup apple sauce
• 1/4 cup honey
• 1 teaspoon vanilla extract
• 1/2 cup dried cranberries
• 1/2 cup dark chocolate chips
• 1/2 cup chopped pecans
• 1/4 cup shelled pumpkin seeds

Instructions:

Preheat oven to 350 degrees. Line a 9x9 baking pan with non-stick aluminum foil, allowing for a 1 inch overhang on the sides of the pan. Lightly spray foil with non-stick baking spray and set aside.

In a large bowl, combine oats, pumpkin pie spice, and salt. Set aside. In a medium bowl, whisk together brown sugar, pumpkin, applesauce, honey, and vanilla until smooth.

Pour wet ingredients over oats and stir until oats are moistened. Stir in cranberries, dark chocolate chips, pecans, and pumpkin seeds.

Evenly press oat mixture into prepared pan. Bake for 35-40 minutes or until golden brown. Remove to a cooling rack to cool completely.

Cut into bars. Can also be enjoyed crumbled over ice cream or yogurt.

DISTANCE TRAVELED FROM PHILADELPHIA TO WASHINGTON, DC: 136 miles

Chester, NJ & Baked Apples

This weekend, the calendar said it was time to transition from summer to fall, so I headed to New Jersey to do just that.

On Saturday, I met my brother and friends at MetLife Stadium (better known to us as Giants Stadium or the Meadowlands) to see Bruce Springsteen. The ticket to the outdoor concert was a belated birthday gift and one last nod to summer. Turned out that mother nature was sad to see summer go, too, because it rained...hard! But three hours after the concert was scheduled to start, the Boss took the stage and rocked it until 2am. We rang in Bruce's 63rd birthday at midnight and ended the evening with fireworks and a 55,000 person-strong chorus of "Happy Birthday".

By Sunday morning, the rain had passed and it was a glorious fall day. Warm sun and a cool breeze, it was ideal weather to head to the farm for apple and pumpkin picking. Every year since I was a child, my parents and I have taken a trip to Riamede Farm in Chester, New Jersey.

Though I've grown taller and no longer need to take the hayride,

I still love getting lost in the orchard rows,

searching for perfect apples, and avoiding those that are

.

With a few bushels of apples picked, we headed down the hill to the pumpkin patch. We climbed into the vines to find a perfect pumpkin and unique gourds hiding under the leaves.  

A few clicks of the clippers later, our haul was complete and it was time to head home with our harvest.

My mom had found a wonderful baked apple recipe, so with freshly picked fruit, a family dinner planned, and a father who dices apples better than any kitchen appliance, I couldn't wait to give it a try. 

The recipe below slightly amends Chris Kimball's Best Baked Apples. 

Yield: 6 apples

Ingredients:

• 6 large Granny Smith apples and 1 Liberty (or other baking) apple
• 6 tablespoons unsalted butter at room temperature
• 1/4 cup packed brown sugar
• 1/3 cup coarsely chopped raisins
• 1/3 cup coarsely chopped toasted pecans
• 3 tablespoons old-fashioned oats
• 1/2 teaspoon cinnamon
• Pinch salt
• 1/3 cup maple syrup
• 1/3 cup apple cider

Directions: 

Adjust oven rack to middle position and heat over to 375 degrees. Peel, core, and cut 1 Liberty apple into 1/4 inch dice. Combine 5 tablespoons of butter, brown sugar, raisins, pecans, oats, cinnamon, diced apple, and salt in large bowl; set aside.

Shave thin slice off bottom (blossom end) of 6 Granny Smith apples to allow them to sit flat. Cut top 1/2 inch off stem end of apples and reserve. Peel apples and use melon baller to remove 1 1/2 inch diameter core, being careful not to cut through the bottom of the apple. 

Melt remaining tablespoon butter in 12-inch nonstick skillet over medium heat. Once foaming subsides, add apples, stem-side down, and cook until cut surface is golden brown, about 3 minutes. Remove apples, flipping them, and put them in a buttered 13 x 9 glass baking dish. Add maple syrup and apple cider to skillet to heat. Spoon filling inside, mounding excess filling over cavities; top with reserved apple caps. 

Bake until skewer inserted into apples meets little resistance, approximately 60 minutes, basting every 10 minutes with maple syrup mixture in skillet.

Transfer apples to serving platter. Pour sauce over apples and serve. Enjoy with a scoop of vanilla ice cream.

DISTANCE TRAVELED FROM PHILADELPHIA TO CHESTER, NJ: 96 miles

http://www.riamede.com/

Hong Kong & Green Tea Shortbread Cookies

(Hong Kong Island and Victoria Harbor from Kowloon)

Three weeks ago I took a direct flight from Newark, New Jersey over the North Pole to Hong Kong. It was my first time in Asia, so despite being tired from 15 hours in the air, I couldn't wait to start exploring!

With only one weekend in Hong Kong, my travel buddy and I wanted to do and see as much as possible. We rode the Star Ferry, took the tram to The Peak (highest point in Hong Kong) and hiked,

stopped by the oldest temple in the city,

(Man Mo Temple)

and visited many of the markets. Whether it was the Temple Street Night Market, the flower, bird, or jade market, stalls were buzzing with bargain hunters negotiating deals. 

(Ladies Market)

We fueled our sightseeing with different styles of Chinese cuisine. One memorable morning we ate dim sum at Tim Ho Wan, the world's cheapest Michelin-starred restaurant, where the line begins long before the doors open. Small in square footage, but big on flavor, it was well worth the wait!

Throughout our stay, I was on the lookout for remnants of British life on the island. From a postbox, 

to road signs, 

to friendly reminders to "mind the gap" when exiting the subway car, it was clear that British rule had left some lasting legacies. 

One of the most delicious legacies was afternoon tea at the Peninsula Hotel. Listening to the string quartet, sipping tea, and daintily eating goodies in the famous lobby was a welcome break from the heat and humidity. 

Last weekend, back in Philadelphia, I met some friends for dim sum in Chinatown and a quick trip to the underground Asian market. I was immediately taken back to my time in Hong Kong and couldn't wait to bake something inspired by the trip. An homage to the fascinating blend of the U.K. and China I experienced in Hong Kong...Green Tea Shortbread Cookies.

The recipe adds a tablespoon of vanilla to Martha Stewart's and follows (most of) the directions of The Food Channel's. 

Yield: 2 dozen

Ingredients:

• 2 cups flour
• 2 tablespoons matcha powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1/2 lb. (2 sticks) unsalted butter
• 1/2 cup confectioner's sugar
• Sparkling sugar

Directions:

Sift flour, tea powder, and salt into a small bowl and set aside. In the bowl of a stand mixer, cream butter on medium speed until fluffy (3-5 minutes). Add the sugar and vanilla and beat on medium until light and fluffy (2 minutes). In three parts, add flour mixture, mixing on low and scraping the bowl in between additions, until the flour is incorporated. Dough will be sticky.

Form mixture into a dough ball and place on a piece of parchment paper dusted with flour. Roll out to 1/4 inch thickness. Chill in the refrigerator for 30 minutes or until firm.

Using a cookie cutter, cut cookies and place onto parchment lined baking sheet. Sprinkle with sparkling sugar and refrigerate for another 30 minutes. 

Bake in oven preheated to 350 degrees for 17-20 minutes, rotating halfway through. Edges should be light golden brown. After 5 minutes, transfer to a wire rack and cool completely. 

Enjoy with a cup of tea or a scoop of vanilla ice cream. 

DISTANCE TRAVELED FROM NJ TO HONG KONG: 8,052 miles

Phuket & Pina Colada Cupcakes

Two weeks ago, I spent a weekend in Phuket with dear friends. It was a great respite from the busy city touring I'd done in Hong Kong and Bangkok and the perfect way to end a trip to Southeast Asia.

We stayed in a villa at our resort -- two bedrooms and bathrooms, kitchen, living room, deck,

and private infinity pool with a view of the Andaman Sea.

We spent mornings at our pool, afternoons at the beach,

and evenings enjoying cocktails, delicious Thai Food, and one another's company. It was stunningly beautiful and completely relaxing.

And what could be better than spending a weekend in paradise in a resort villa? Having room service deliver pina coladas to the private pool at your resort villa!

So when a stressful work week had me reminiscing about vacation, the thought of Pina Colada Cupcakes seemed like the perfect way to honor our time in Phuket.

The recipe is modified from others for pineapple coconut cake and coconut cream cheese frosting.

Yield: 18 Cupcakes

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 stick (8 Tbsp.) unsalted butter, softened
• 1/4 cup light brown sugar
• 1 Tbsp. rum
• 2 large eggs, at room temperature
• 1 cup cream of coconut
• 1/2 cup canned crushed pineapple, strained, juice reserved

Toppings:

• maraschino cherries
• pineapple wedges
• toasted coconut

Instructions:

Preheat oven to 350°F. Prepare cupcake pans with liners.

Whisk together flour, baking powder, baking soda, and salt in a medium bowl. In a stand mixer, beat butter and brown sugar at medium speed until pale and fluffy. Add eggs, one at a time, then add rum and cream of coconut. Mix until combined. Add dry ingredients, half at a time, mixing and scraping bowl between additions. Once flour is incorporated, using a rubber spatula, gently fold in crushed pineapple.

Use an ice-cream scoop to fill cupcake pans with batter until each is 3/4 full. Bake until golden and a wooden pick inserted in center of cake comes out clean (25-30 minutes). Remove and cool for 10 minutes. Pierce top of cupcakes with a fork and, using silicone brush, soak tops with reserved pineapple juice. Cool another 10 minutes, brush again, then cool completely.

Once the cake has cooled completely, pipe coconut cream cheese frosting onto each cupcake and garnish.

Coconut Cream Cheese Frosting

• 1 stick (8 Tbsp.) butter, at room temperature
• 8 oz. cream cheese, at room temperature
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons coconut extract
• 4 cups powdered confectioners sugar
• 1 tablespoon rum 

Instructions:

In a stand mixer, blend butter until smooth. Add cream cheese and blend until well combined, about 30 seconds. Add vanilla extract, coconut extract, and powdered sugar (1 cup at a time) and blend on low speed until combined. Increase to medium speed and beat until it begins to get fluffy.

Add rum. Beat until fluffy, about 1 minute.

Garnish:

Garnish edges with toasted coconut.

Skewer a pineapple chunk and maraschino cherry and insert into frosted cupcake.

DISTANCE TRAVELED FROM BANGKOK TO PHUKET: 512 miles

http://www.capepanwa.com/