Craig gave me the bad news this morning after yoga class. All our chickens had died. It was a crime scene and he surmised that the chickens had been killed by a weasel. Could have been a fox or a raccoon, but the manner of their deaths gave away the nature of the killer. It’s been a tough week all around. Craig had a wood working accident last Saturday which required surgery. I was attending the Women UNITE event in Montpelier, so he had to wrap up his own wound and drive himself to the hospital. I came home and took a nap and it wasn’t until he called for a ride home that the unsettling details emerged. He is on the mend and returned to work after two days.

Meanwhile, Craig’s Eggs will be temporarily out of business. We are going to start again with new chicks which will arrive on June 21. We are also getting very serious about a dog. Our dogs Duke and Boomer (may they rest in peace) would never have allowed any critter to enter the hen house.

It really has been quite a week.

Chocolate-Banana Empanadas
1 tsp. ground cinnamon
1 large egg, beaten
1/4 cup coarse sugar
1/8 tsp. cayenne 
2 refrigerated rolled pie crusts
1/2 cup bittersweet choc. chips (I used a bar of Ghiardelli milk chocolate and broke into small pieces)

Heat oven to 400 degrees. Line a baking sheet with parchment paper (I sprayed the sheet with Pam). In a small bowl, mash the banana with cinnamon and cayenne.

Unfold crusts, one at a time. Using a 3 in. round cookie or biscuit cutter, cut out 9 circles from each pie crust.

Divide the banana mixture and chocolate chips (about 3 chips each…I used a lot more chocolate) among the circles. Brush the edges with some of the egg, fold in half and press with a fork to seal.

Transfer the empanadas to the prepared baking sheet. Brush with the egg and sprinkle with sugar. Bake until golden brown, 12-15 minutes.

Lemon Pudding Cakes
3/4 cup granulated sugar
1/3 cup all purpose flour
3 large eggs, separated
2 tbs. butter at room temp, cut into small pieces
1 cup whole milk
1 tsp. finely grated lemon zest plus 1/3 cup lemon juice
1/2 tsp kosher salt
3 tsp coarse sugar

Heat oven to 350 degrees. Place 6  4-oz. ramekins or a 2 quart baking dish inside a large roasting pan.

In a medium bowl, whisk together the granulated sugar and flour. Set aside. In a second medium bowl, whisk together the egg yolks and butter until combined. Whisk in the milk, lemon zest and lemon juice. Add the lemon mixture to the sugar mixture and whisk until smooth.

Using an electric mixture, beat the egg whites and salt on medium-high until stiff peaks form, 2-3 minutes. In 3 additions, gently fold the egg whites into the lemon-sugar mixture.

Divide the pudding mixture among the ramekins or pour into the baking dish. Dividing evenly, sprinkle with the sugar. Add just enough water to the roasting pan to reach half-way up the sides of the ramekins or baking dish. Bake until the tops are golden brown, 40-45 minutes for cakes in All Categoriesramekins and 30-35 minutes in baking dish.

I made the Chocolate-Banana Empanadas and it was a big success. Have not tried the Lemon Pudding Cake but it seems like a sure-fire winner.