The City Chicks

The life and times of a couple of urban farmgirls!

Fudge Brownies September 15, 2010

Filed under: From our Kitchen — Flour Girls & City Chicks @ 8:27 am

So last week I did not post due to the holiday and this week I am just a couple days late for the Make It or Bake It post.  I think you will find it was well worth it though.

Yesterday I made the most scrumptious brownies.  Now I’ll be honest here…usually I don’t make brownies from scratch.  I know right!  Who would have thought it.  Most recipes I have been given turn out setting and tasting more like cake and I already have enough cake recipes. 

Oh but these little gems were different.  I found the recipe on the King Arthur Flour website.  Just click the link.  I used everything the recipe called for but the espresso powder and for the Dutch-process cocoa I used the high fat content one that they sell at Penzy’s.  Just to make certain it wasn’t a fluke that they turned out so well I made two pans of them.  (They were going to Donovan’s band practice anyways…and not staying here to tempt me all night!)  Both pans turned out exactly the same.  They were PERFECT and a huge hit.

So the next time you are having a craving for some chocolate try whipping up a batch of these.  You won’t regret it.


Make-It or Bake-It Monday August 30, 2010

Filed under: From our Kitchen — Flour Girls & City Chicks @ 6:07 pm
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I always have so many things that I want to share with you all that I get overwhelmed and end up not posting a gosh darn thing.  So to keep me on track with my posts a little bit I have decided to make Monday’s  Make-It or a Bake-It day.  So to get it off to a start I will share with you a recipe for Raspberry Bread.    It is really easy and only takes me a few minutes to whip together.  Enjoy!


Raspberry Bread


1 1/2 cups all-purpose unbleached flour

1 tsp. kosher or sea salt

1 tsp. baking powder

1/4 tsp. ground cinnamon

1 cup fresh raspberries, halved

1 cup sugar

1/2 cup milk

5 1/2 tablespoons butter, melted

2 large eggs

1 tsp. lemon zest

1/2 a lemon juiced


Preheat oven to 350º F.  Lightly grease your bread pan.

Stir together flour and the next three ingredients.  Gently stir in the raspberries.

In another bowl whisk together sugar and the next 5 ingredients until they are mixed thoroughly.  Add the flour mixture, stirring until it is just blended.  There may be a little flour still stuck to the berries but it is ok.  You don’t want to over mix it.  Pour the batter into your prepared bread pan.

Bake for 1 hour or until a cake tester or wooden pick comes out clean from the center.  Let cool on a wire rack for 12 minutes before removing it from the pan.  Remove from pan and carefully place it on the wire rack to cool  completely. 



The winner is… August 12, 2010

Filed under: From our Kitchen — Flour Girls & City Chicks @ 6:02 am

Whoopsie, I forgot to pick the winner of the summer give away on Tuesday.  The winner is Denise!!  Denise please email me your mailing address so I can get your package sent off to you.

Hugs~ Christina


Oh so sweet… July 28, 2010

Filed under: From our Kitchen — Flour Girls & City Chicks @ 9:14 am

Sweet Corn that is.  Yes, I did have the best intentions this weekend of blogging and sewing but instead I spent some time in the kitchen and at Sur La Table.   I LOVE Sur La Table! So much so that I went twice.  They have everything and more when it comes to handy kitchen gadgets to make my life easier. 

Friday Todd and Donovan did all the hard work of picking this load of corn.  Which left me to either get it prepared for canning or for freezing.  I don’t have a pressure cooker to can the corn so I froze it.  I always find that putting up food is a bit time-consuming.  However, it is really worth it and I hope that in time I will learn to do it faster.  Twenty  jars later though I realized how much faster it went this time.  Thanks to the OXO Good Grips corn peeler.

Which brings me to a summer give-away here at the urban homestead!  Since it is already or soon to be time for the sweet corn harvest around the U.S. I thought I would give you all a chance to win a few of my favorite sweet corn related items.  It will include that nifty corn peeler I now love so much, a Butter-boy for gliding butter over that hot cob of corn, a set of Zyliss interlocking corn holders so you can easily find a pair and a set of Ball freezer jars.  These freezers jars are great…they are BPA free and they stack, lock together and store great.  As always you will find an additional surprise that is not listed.  So how do you get this little corn starter package.  It is easy!  Either you can leave a comment and tell me your favorite corn recipe  & no you don’t have to list the recipe directions, unless you want to or you can subscribe to the blog.  The winner will be chosen on August 10th. 




Almond Cupcakes with Spicy Chocolate Buttercream May 13, 2010

Filed under: From our Kitchen — Flour Girls & City Chicks @ 6:51 pm

Last week Jade made these cupcakes for Cinco de Mayo.  They were deliciously addictive; not too sweet and just the right amount of spice and complexity for those daring enough to try them.  Everyone who tried them raved about how good they were. (*except her boyfriend who would live on microwave burritos!)

Almond Cupcakes

  • 2 sticks butter, soft
  • 2 c. sugar
  • 4 eggs
  • 3 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 2 tsp. cinnamon
  • 1/2 tsp. sea or kosher salt
  • 1 c. whole milk
  • 2 tsp. almond extract


  • Preheat the oven to 350° F
  • Sift together the flour, baking powder, cinnamon and salt.  Then set to the side.
  • Cream the butter until light and creamy.  Add the sugar and continue to mix until it is completely mixed and fluffy.
  • Beat in the eggs one at a time until they are all incorporated.
  • Add the almond extract.
  • Then begin to add the sifted flour mixture and the milk, alternating a little of one before adding a little of the other.
  • Line your cupcake pan with paper liners.  Fill each liner 1/2 -3/4 of the way full. 
  • Bake for 25 minutes or until the cupcakes spring back to the touch.

Spicy Chocolate Buttercream Frosting

  • 2 sticks butter
  • 4 1/2 c. powder sugar, sifted
  • 1/4 c. milk
  • 1/2 c. cocoa powder, we like Dutch processed
  • 2 tsp. cinnamon
  • 1 tsp. chili powder
  • 1 tsp. cayenne pepper
  • 1 1/2 tsp. vanilla extract
  • Coarse sanding sugar, optional


  • Cream the butter then add 1 cup sugar, cocoa, chili powder, cayenne pepper and 1/4 c. milk.  Mix together until it is thoroughly combined.
  • Add vanilla and mix well.
  • Then start adding the sugar a little at a time until.  If the buttercream is too thick you can add a bit more milk.  Just continue to mix in all the flour until it is your desired consistency.
  • Frost the cooled cupcakes and sprinkle them with a little coarse sanding sugar.

Happy Baking~ The City Chicks


Finger lickin’ good wings May 4, 2010

Filed under: From our Kitchen — Flour Girls & City Chicks @ 7:04 pm

Around the homestead we eat a lot of spicy hot buffalo wings.  Yesterday however, I was really craving something asian to eat.  So after doing a little asian chicken wing google search I cam across this amazing recipe at the Good Mood Food blog.   They are so easy and simple to prepare and taste so delicious that I just had to share with you all.  You simply must try them.  We kept it simple and just ate them with some organic long grain rice as a meal but they would be great as a finger food when people visit.

Hugs~ The City Chicks


Rustic Apple Tart May 3, 2010

Filed under: From our Kitchen — Flour Girls & City Chicks @ 3:55 pm
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When you hear the word Rustic what do you think of?  It always gives me thoughts of a country life and simpler times of days gone by.  Well for this tart all you need to think of “simple”.  It is so easy and delicious.  


  • 1 1/2 cups unbleached all-purpose flour, plus 2 tablespoons
  • 1/8 tsp. flaked kosher salt or sea salt
  • 1 1/2 sticks of unsalted butter, diced (if you use salted butter just omit the salt listed above.)
  • 1/3 cup ice water
  • 2 tablespoons powdered sugar
  • 4 large apples, I like Granny Smith or Golden Delicious
  • 2 tablespoons of butter, melted
  • 4 1/2 tablespoons of vanilla sugar


  • Peel, core and thinly slice your apples.
  • In a food processor, pulse 1 1/2 cups of the flour and salt.  Add the cold butter and continue pulsing until the butter is all about the size of peas.  This takes about 5-10 seconds.  Sprinkle the ice water over the mixture and process just until it is just a bit damp, about 5 seconds. 
  • Lightly sprinkle your work surface with a thin layer of the powdered sugar.  I like to just keep a little powder sugar in a sifter jar and just shake some out into a thin layer.  However, a mesh strainer with a little tap works just as well!
  • Transfer the dough onto your lightly sugared work surface and knead 3 times or so.  Just until it comes together.  DO NOT OVER DO THIS STEP!!  Otherwise your crust will become tough and not flaky.  Pat the dough into a small disk and roll the dough out.  If you need to add a bit more sugar first do so.  Roll out the dough out into a round crust until it is about 1/4 inch thick.  It will be around 17 inches round.
  • Line a large unrimmed baking sheet with parchment paper.  Roll the dough around your rolling pin and carefully unroll it on to the baking sheet.
  • In a small bowl mix together 2 tablespoon of your vanilla sugar and 2 tablespoons of flour.   Gently spoon this over the dough.  Arrange your apple slices on the top in overlapping circles leaving about 3 inches of dough around the edge.
  • Fold the dough up over the apple slices.  Just do this however your free spirit guides you to.  Brush the entire top of the pie, apples and dough both, with the melted butter.  Sprinkle with the remaining vanilla sugar.  Place your unbaked tart into the refrigerator for approximately 15 minutes, or until slightly chilled.
  • Preheat your oven to 400° F.  Bake the tart in the center of the middle rack of the oven for 1 hour, or until the apples are tender and the crust is golden brown and cooked through.  *Hint* I start checking the pie at 30 minutes and if it looks like the top is getting to golden I gently place a piece of foil over it for the remaining time.
  • Slide the parchment paper, with the tart on it, off the pan on to a wire rack to cool.

The tart can be kept at room temperature and if you would like to reheat it you can at 350° F for approximately 12 minutes before serving.  The tart is tasty plain but we love it ala mode with ice cream and caramel sauce the best!

Enjoy &  Happy Baking~ The City Chicks 

inspired by the Executive Chef Dale Hawkins