It hardly ever happens for me this way, but the first time I tried to transform my chocolate chip cookie recipe into a gluten-free version, it was bangin'. I'm up here posting it now while I still remember what the heck I did. As a bonus, I was reminded that it was my neighbor's birthday today. Lucky me! I had tasty treats ready to bake! He was happy with his plate of cookies.
Gluten-Free Chocolate Chip Cookies
1 and 3/4 cup plus 2 TB Jovial Foods Gluten-Free Pastry Flour
1/2 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/3 cup plus 2 TB granulated sugar
2 flax/chia eggs
1 tsp vanilla extract
1 cup mini bittersweet chocolate chips
*Prepare your flax eggs first as they have to sit for 5 or 10 minutes to set.
Flax/chia egg
-1 TB flax and chia blend mixed with 3 TB very hot or boiling water equals 1 egg.
You will need 2 flax/chia eggs, so combine 2 TB flax/chia blend with 6 TB very hot or boiling water and allow to set for 5 or 10 minutes. If you can't find a blend, just using ground flax seed will do fine. The same ratio and time applies if using just ground flax seed.
Instructions:
*In a medium bowl, sift together the pastry flour, baking soda, baking powder, and salt. Set aside.
*In a large bowl, cream until fluffy the butter and sugars. Add in the flax/chia eggs and vanilla extract and mix until combined.
*Add the dry ingredients to the creamed butter mixture and mix until just combined.
*Add in the mini chocolate chips and mix until combined. You might have to use your hands.
*Refrigerate about 30 minutes to an hour before baking. The batter can be refrigerated for a couple days as well. I baked some without refrigerating the batter and they were fine. they just spread out a little more, so if you do that you might want to leave a little extra room in between the raw cookies on the baking sheet.
Preheat oven to 350 degrees
*Place parchment paper on a baking sheet.
*Dip 1 TB of cookie batter, shape into cookie form and place on baking sheet, leaving at least an inch in between cookies.
*Bake at 350 for about 15 minutes
Makes about 30 cookies
I am VERY happy with this recipe. I thought about replacing the butter with ghee, since I tolerate ghee better, but the butter was sitting there so beautifully on my counter from where I was going to make honey cupcakes with buttercream icing for a party but then decided I didn't feel like it, that I just had to use it. I have no regrets.
Now on to anxiety and the suggested reading for my kindred spirits dealing with it. There are two other books besides the one I talked about in my last post that really helped me out. "10% Human" by Alanna Collen and "A Mind of Your Own" by Kelly Brogan, MD.
"10% Human" is unique in that biologist Collen based this book on peer review journals. It's all science. She talks about the experiments that have been done on mice and their microbiomes, the value of good bacteria, the dangers of having an imbalance of good verses bad bacteria in your gut, and the health implications of such. Gut health is a hot topic these days. This book is phenomenal if you want to get in to the nuts and bolts of it. I own several copies of this book so I can lend it out and still have one to reference. I thought I was a pretty healthy eater, but I totally changed my eating habits after reading this book and have felt much better because of it.
"A Mind of Your Own" is a refreshing account of the possibility of restoring mental health through diet and exercise. Dr. Brogan started out as a standard western medical doctor then psychiatrist, prescribing various drugs and psychotropics for our increasingly common ills. Then she realized that something wasn't right about loading us up with drugs when her own health started failing. She now runs a psychiatric practice that treats women with anxiety and depression through dietary and lifestyle changes. She no longer prescribes psychotropics and has a very high success rate in guiding her patients back to a state of mental health.
I like it that Brogan gives a list of supplements that can be taken but says to take it with a grain of salt since we don't really know enough about the efficacy of taking vitamins and such. She says you can try it, but don't rely on it. Let's see what you're eating and how you're spending your day. She got me back to practicing Kundalini Yoga, which has been so wonderful for me. I highly recommend it. She also got me paying attention even more to what I eat and weeding out inflammatory foods. Think of "10% Human" as the why it's broken and "A Mind of Your Own" as the how to fix it.
There is one thing that neither book talks about that was key for me. Homeopathy. Once I started applying homeopathy to my situation, things really started to come together. I had less and less waves of anxiety. I cannot recommend Joette Calabrese's blog enough. The protocols that she teaches are phenomenal. Joette is an advocate for healing the gut. Why avoid all these foods your whole life? Just heal the gut! "How do I heal my gut," you ask. Homeopathy. It takes time, but it works.
This whole conversation reminds me of a song. Anyone remember the S.O.S. band?
Take Your Time. Do It Right.
Every little thing that I've come across in my journey back to health has been an important addition to my little ever-expanding tool box. I hope you find some new and useful tools here too.
And if you have time, check out this cool Tiny Desk Concert I came across today. It inspires me even more to follow my joy.
Friday, July 6, 2018
Saturday, May 19, 2018
Vegan Carob Cupcakes
Dear God,
I really miss pizza.
Thanks for listening, and thanks for carob.
In light and love always,
Rhonda Leigh
It took a complete mental breakdown to get me where I am today, and where I am today is what my goal was for years, even before there ever was an anxiety issue. While there are some things I miss because of all the changes I've made to bring myself back down to earth (hey, pizza...maybe someday we can be friends again), I'm mostly grateful. I have a whole new perspective on life and a much improved appreciation of this thing we call living.
I still find much joy in baking even though it has to be gluten-free and vegan if I'm gonna consume it, and I find even more joy in being able to recognize it when I get a trigger to binge eat. Thank you, EMDR! It's so nice to know that I can get upset and not helplessly consume five or six of these things in one sitting. Is anyone else out there reading this an emotional eater? It doesn't have to be that way forever, which is why I'm comfortable laying this yummy recipe on you.
Vegan Carob Cupcakes
1 1/2 C gluten free flour (I use Jovial foods gluten free pastry flour #4)
3/4 C granulated sugar
1/3 C carob powder
1/2 tsp salt
1/4 C veg oil
1 tsp vanilla extract
1 flax egg
1 C water
Preheat oven to 350 degrees
*for flax egg
-combine 1TB ground flax and 3 TBs hot water, allow to sit for 10min
*sift flour, sugar, carob, baking soda, salt in large bowl.
*add oil, vanilla, flax egg, and water to flour mix and combine well.
*fill a greased muffin pan 3/4 full and bake 20-22 min or until toothpick inserted comes out clean.
The original recipe can be found here. I found that adding the flax egg was very helpful with moisture content after I switched to my gluten free version. If you use regular flour you can omit the flax egg.
I'm probably going to be talking about anxiety a lot in my new posts. I've met so many people that have suffered, are suffering, with it. I feel like it happened to me for a reason. I'm not afraid to talk about it, and I enjoy sharing what I've found works for me in combating it. I have found meaning in my suffering. As Viktor Frankl wrote in Man's Search for Meaning, "In some ways suffering ceases to be suffering at the moment it finds a meaning, such as the meaning of a sacrifice."
If what I've gone through ends up helping at least one person come through the other side of anxiety safe and sound, then my suffering was worth it. I don't know if I'm completely over being knocked on my ass, but I have certainly picked myself up enough times these past two years to know that I'm not giving up. I've gone from not being able to even drive down the street (any street) without having a panic attack, to driving three hours on the interstate this past Wednesday to our family vacation destination with no problem at all. I've gone from having anxiety all day long with severe panic attacks every few hours to only having anxiety before my cycle, to having a couple months in a row with no anxiety at all and even longer between panic attacks. Hallelujah!
One of the most helpful things for me was reading this book: Hope and Help for Your Nerves by Dr. Claire Weekes. She talks about the anatomy of a panic attack. She describes so fully what it is doing to your body that it took the terror away for me. She helped me understand that if I stopped being afraid of being afraid, the anxiety would eventually stop. And it did. It got me out of the loop. I highly recommend this book for anyone in crisis. There are a few others that helped me too for different reasons, but this one broke the cycle for me so I could start to function again.
There were hormonal issues due to taking birth control that got the anxiety fire blazing for me, so I had other work to do to as well, but Weekes book was a life saver and got me through the worst of it.
I am a fighter through and through. I don't give up. I might shake, I might cry, I might fall down, I might even lay there for a few days, but I eventually get my ass up and try again. As for music, I may not be a black woman, but I'm feeling these jams by Jamila Woods. I can relate to them for reasons other than color. Maybe you can too.
Jamila Woods: NPR Tiny Desk Concert
I really miss pizza.
Thanks for listening, and thanks for carob.
In light and love always,
Rhonda Leigh
It took a complete mental breakdown to get me where I am today, and where I am today is what my goal was for years, even before there ever was an anxiety issue. While there are some things I miss because of all the changes I've made to bring myself back down to earth (hey, pizza...maybe someday we can be friends again), I'm mostly grateful. I have a whole new perspective on life and a much improved appreciation of this thing we call living.
I still find much joy in baking even though it has to be gluten-free and vegan if I'm gonna consume it, and I find even more joy in being able to recognize it when I get a trigger to binge eat. Thank you, EMDR! It's so nice to know that I can get upset and not helplessly consume five or six of these things in one sitting. Is anyone else out there reading this an emotional eater? It doesn't have to be that way forever, which is why I'm comfortable laying this yummy recipe on you.
Vegan Carob Cupcakes
1 1/2 C gluten free flour (I use Jovial foods gluten free pastry flour #4)
3/4 C granulated sugar
1/3 C carob powder
1/2 tsp salt
1/4 C veg oil
1 tsp vanilla extract
1 flax egg
1 C water
Preheat oven to 350 degrees
*for flax egg
-combine 1TB ground flax and 3 TBs hot water, allow to sit for 10min
*sift flour, sugar, carob, baking soda, salt in large bowl.
*add oil, vanilla, flax egg, and water to flour mix and combine well.
*fill a greased muffin pan 3/4 full and bake 20-22 min or until toothpick inserted comes out clean.
The original recipe can be found here. I found that adding the flax egg was very helpful with moisture content after I switched to my gluten free version. If you use regular flour you can omit the flax egg.
I'm probably going to be talking about anxiety a lot in my new posts. I've met so many people that have suffered, are suffering, with it. I feel like it happened to me for a reason. I'm not afraid to talk about it, and I enjoy sharing what I've found works for me in combating it. I have found meaning in my suffering. As Viktor Frankl wrote in Man's Search for Meaning, "In some ways suffering ceases to be suffering at the moment it finds a meaning, such as the meaning of a sacrifice."
If what I've gone through ends up helping at least one person come through the other side of anxiety safe and sound, then my suffering was worth it. I don't know if I'm completely over being knocked on my ass, but I have certainly picked myself up enough times these past two years to know that I'm not giving up. I've gone from not being able to even drive down the street (any street) without having a panic attack, to driving three hours on the interstate this past Wednesday to our family vacation destination with no problem at all. I've gone from having anxiety all day long with severe panic attacks every few hours to only having anxiety before my cycle, to having a couple months in a row with no anxiety at all and even longer between panic attacks. Hallelujah!
One of the most helpful things for me was reading this book: Hope and Help for Your Nerves by Dr. Claire Weekes. She talks about the anatomy of a panic attack. She describes so fully what it is doing to your body that it took the terror away for me. She helped me understand that if I stopped being afraid of being afraid, the anxiety would eventually stop. And it did. It got me out of the loop. I highly recommend this book for anyone in crisis. There are a few others that helped me too for different reasons, but this one broke the cycle for me so I could start to function again.
There were hormonal issues due to taking birth control that got the anxiety fire blazing for me, so I had other work to do to as well, but Weekes book was a life saver and got me through the worst of it.
I am a fighter through and through. I don't give up. I might shake, I might cry, I might fall down, I might even lay there for a few days, but I eventually get my ass up and try again. As for music, I may not be a black woman, but I'm feeling these jams by Jamila Woods. I can relate to them for reasons other than color. Maybe you can too.
Jamila Woods: NPR Tiny Desk Concert
Friday, April 27, 2018
Carob Banana Smoothie
Wow! It's hard to believe it's been so long since I've posted. 2016 was the year from Hell and it's taken me what feels like a long time to recover. But I guess in the grand scheme of things it wasn't that long at all. Nothing like a little spell of overwhelming and debilitating anxiety to help you reevaluate your life.
One of the things I've realized during this journey back to the light is that I need to be careful about what I eat. I've avoided eggs for years, but gluten, dairy, and soy are now on the "No" list. I also try to avoid sugar, but it creeps in there from time to time. I am hoping that I will one day be free of all these food sensitivities. I've been following Joette Calabrese's homeopathy blog and employ the Banerji Protocol she suggests for allergies. It can take a long time to clear, but I'm going for it. I'll keep you posted.
In the meantime, I've come up with a few choice treats that keep me satisfied. The carob banana smoothie is on the top of my list right now. It's simple, quick, and delicious...if you like carob. I happen to love carob. Some people say it tastes like chocolate. If you listen to them and expect chocolate, you're going to be disappointed. Carob tastes like...carob.
Carob Banana Smoothie
1 cup unsweetened flax milk or milk substitute of choice
1 frozen banana
2 TB carob powder
*Place all ingredients in a blender and mix until smooth and creamy. Add more liquid if too thick. Sometimes I add a dash of ceylon cinnamon. Pour in a pint size mason jar and enjoy!
And while you're drinking it, maybe you'll wanna treat yourself to some good tunes. Moon Hooch is Josh's favorite band, so I got him tickets to their show in Seattle last month. The Accidentals opened up for them. I'd never heard them before. Wow...just wow! So talented and I love their story. Earthbound is the song Tuesday and I jam out to the most. Amen for good music!
One of the things I've realized during this journey back to the light is that I need to be careful about what I eat. I've avoided eggs for years, but gluten, dairy, and soy are now on the "No" list. I also try to avoid sugar, but it creeps in there from time to time. I am hoping that I will one day be free of all these food sensitivities. I've been following Joette Calabrese's homeopathy blog and employ the Banerji Protocol she suggests for allergies. It can take a long time to clear, but I'm going for it. I'll keep you posted.
In the meantime, I've come up with a few choice treats that keep me satisfied. The carob banana smoothie is on the top of my list right now. It's simple, quick, and delicious...if you like carob. I happen to love carob. Some people say it tastes like chocolate. If you listen to them and expect chocolate, you're going to be disappointed. Carob tastes like...carob.
Carob Banana Smoothie
1 cup unsweetened flax milk or milk substitute of choice
1 frozen banana
2 TB carob powder
*Place all ingredients in a blender and mix until smooth and creamy. Add more liquid if too thick. Sometimes I add a dash of ceylon cinnamon. Pour in a pint size mason jar and enjoy!
And while you're drinking it, maybe you'll wanna treat yourself to some good tunes. Moon Hooch is Josh's favorite band, so I got him tickets to their show in Seattle last month. The Accidentals opened up for them. I'd never heard them before. Wow...just wow! So talented and I love their story. Earthbound is the song Tuesday and I jam out to the most. Amen for good music!
Friday, January 8, 2016
Chicken Vegetable Soup with Ginger Meatballs
Have any of you ever seen "The Peanut Butter Solution"? I think it's been on my mind because of all the friends I've had going through cancer treatment recently. Not that it's about cancer, but it is about a boy losing his hair.
My husband had never heard of it, so I gave him the rundown of what I remember. "It's about a boy who gets so scared his hair falls out. Then he makes this peanut butter solution and paints it on this head, which makes his hair grow back overnight. Only problem is, it grows so fast you can actually see it growing and it won't stop. Then he gets kidnapped by some guy that uses the hair to make magical paint brushes that paint pictures you can walk into and explore." I paused to bask in his look of disbelief and added, "And I might have made some of that up, but that's how I remember it."
I laughed til I cried when I pulled it up on amazon and saw all the reviews for the movie. It's almost like there's a little support group for this flick. And yes, I remembered it correctly. And no, I'm not the only person who wasn't sure if they were making it up or not. One person actually thought it was a nightmare he had as a kid. He use to tell people about it until he came across someone who let him know that it was a movie. Other people were even accused of lying because there was no possible way a movie that bizarre could exist. Well folks...it does exist, and I watched it again the other night for the first time since I was about 7 years old. I still enjoyed it. Not sure I can say the same for the hubby, but at least he sat through it with me, poking fun at it all the while.
Okay...now that I got that out of my system...
Did you know that January is National Soup Month!? It's the perfect time of year to try out all those soup recipes you've clipped out of magazines, printed off the internet, and tucked into your "Try Something New" recipe box!
I got this recipe out of The Cancer Fighting Kitchen by Rebecca Katz when I was doing some of the cooking for one of my friends that was going through chemo. She loved the soup and so do I! If I ever get to open my restaurant, this soup will certainly be on the menu. The link below will hopefully take you to her recipe page.
Chicken Vegetable Soup with Ginger Meatballs
I followed the recipe as instructed. The only change I made was to leave out the egg in the meatball mixture. They still held together fine. I also went with the spinach variation since I had some that needed to be used.
This really is a wonderful soup!
My husband had never heard of it, so I gave him the rundown of what I remember. "It's about a boy who gets so scared his hair falls out. Then he makes this peanut butter solution and paints it on this head, which makes his hair grow back overnight. Only problem is, it grows so fast you can actually see it growing and it won't stop. Then he gets kidnapped by some guy that uses the hair to make magical paint brushes that paint pictures you can walk into and explore." I paused to bask in his look of disbelief and added, "And I might have made some of that up, but that's how I remember it."
I laughed til I cried when I pulled it up on amazon and saw all the reviews for the movie. It's almost like there's a little support group for this flick. And yes, I remembered it correctly. And no, I'm not the only person who wasn't sure if they were making it up or not. One person actually thought it was a nightmare he had as a kid. He use to tell people about it until he came across someone who let him know that it was a movie. Other people were even accused of lying because there was no possible way a movie that bizarre could exist. Well folks...it does exist, and I watched it again the other night for the first time since I was about 7 years old. I still enjoyed it. Not sure I can say the same for the hubby, but at least he sat through it with me, poking fun at it all the while.
Okay...now that I got that out of my system...
Did you know that January is National Soup Month!? It's the perfect time of year to try out all those soup recipes you've clipped out of magazines, printed off the internet, and tucked into your "Try Something New" recipe box!
I got this recipe out of The Cancer Fighting Kitchen by Rebecca Katz when I was doing some of the cooking for one of my friends that was going through chemo. She loved the soup and so do I! If I ever get to open my restaurant, this soup will certainly be on the menu. The link below will hopefully take you to her recipe page.
Chicken Vegetable Soup with Ginger Meatballs
I followed the recipe as instructed. The only change I made was to leave out the egg in the meatball mixture. They still held together fine. I also went with the spinach variation since I had some that needed to be used.
This really is a wonderful soup!
Sunday, December 27, 2015
Pecan Pie sans eggs
Okay...so Grimes finally released her Art Angels album and guess what! She put the demo version of Realiti on the CD! (It's not on the album though. Sorry vinyl fans). I finally have it at my finger tips so I can jam out in my car while I drive to town to get ingredients to try out new recipes and whatnot! WooHoo!
I prefer the demo to the album edit, but they're both really good. Before I ever heard the album version, I came across this one playing on KEXP. I knew Grimes had polished up Realiti, so I thought maybe this was it. Well, it's not. It's Natalie Prass. I think it's killer though. To add to her street cred, Natalie grew up in Va Beach, which is the last place I lived in VA.
Now on to why I'm really here...
My mother gave us a book for Xmas called "Dream It. List It. Do It!" with Lia Steakley. It's based off a social networking website (43Things.com) that no longer exists. People would go and list between 21 and 43 goals they would like to accomplish from simple to difficult to bizarre. The theory is that limiting your life to 43 goals forces you to make choices, but making more than 20 goals gives you enough variety to keep you moving. It sounded interesting, so I figured why not; I'm making a list!
I'll only name a few of my 43 even though I'm sure you can guess what at least one of them is. Yep! You're right...it's write! I made it a goal to write at least one uninterrupted hour daily. I also decided to make a goal of writing a "This I Believe" essay so I could tackle two goals at once. Hey...I'm all about multitasking.
A few other goals are:
Build a house with hidden rooms and secret passageways
Do something fun with my daughter every day
Have a cooking competition with friends
Perform music for one uninterrupted hour daily
And the most difficult...yes, even more difficult than building a house with secret passageways:
Live each day as if it were my last, but learn each day as if I'll live forever
Which brings me to this recipe. Pecan pie is my absolute favorite pie on this planet. If it's gonna be my last day, I want something delicious to eat. If I'm gonna live forever, it needs not be complete garbage. I found out I'm allergic to eggs, so for me, eggs are garbage. I feel great since I quit eating them! I'm so thankful I came across an egg-free recipe so I could have a slice of my favorite pie this holiday season!
I got this from www.godairyfree.org I was pretty close to the recipe listed on the site. I used ghee though and made my own pie crust.
Pecan Pie sans eggs:
1/2 C unbleached cane sugar
1 C dark corn syrup
4 T ghee
2 T ground flax meal
1 T all-purpose flour
6 to 7 T hot water
1 tsp pure vanilla extract
1 pinch sea salt
2 C broken pecans (broken into small pieces)
Whole pecan halves for the top of the pie
1 9" uncooked pie shell
* Combine sugar and corn syrup in a saucepan over medium heat for 5 minutes.
* Melt ghee into mixture.
* Set aside to cool
* Preheat oven to 400 degrees
* While oven is preheating, in a small bowl combine flax, flour, and water. Allow it to sit for about 10 minutes to get gummy. This is your egg substitute.
*Once sugar/corn syrup mix is cool, whisk in flax mix egg substitute, sea salt, and vanilla.
* Fill pie shell with broken pecans.
* Pour syrup mixture over pecans until it's just below the rim.
* Arrange pecan halves on top starting around the outside and working inward in a circle.
* Place on a cookie sheet and place in the oven on the next to lowest possible rack setting. You can put foil over the cookie sheet before placing the pie on it for extra protection and easier cleanup if you'd like.
* Reduce oven to 350 degrees and bake for 45 to 50 minutes or until pecans are nicely toasted but not burnt.
I was very happy with this pie. It was even better that I could have just one piece and walk away satisfied. It's no secret that I've eaten half a pecan pie in one sitting on more than one occasion, which is why I only make it once a year. That didn't happen this year, and it wasn't because it didn't taste good. I think the flax gives it more body so you feel full.
I prefer the demo to the album edit, but they're both really good. Before I ever heard the album version, I came across this one playing on KEXP. I knew Grimes had polished up Realiti, so I thought maybe this was it. Well, it's not. It's Natalie Prass. I think it's killer though. To add to her street cred, Natalie grew up in Va Beach, which is the last place I lived in VA.
Now on to why I'm really here...
My mother gave us a book for Xmas called "Dream It. List It. Do It!" with Lia Steakley. It's based off a social networking website (43Things.com) that no longer exists. People would go and list between 21 and 43 goals they would like to accomplish from simple to difficult to bizarre. The theory is that limiting your life to 43 goals forces you to make choices, but making more than 20 goals gives you enough variety to keep you moving. It sounded interesting, so I figured why not; I'm making a list!
I'll only name a few of my 43 even though I'm sure you can guess what at least one of them is. Yep! You're right...it's write! I made it a goal to write at least one uninterrupted hour daily. I also decided to make a goal of writing a "This I Believe" essay so I could tackle two goals at once. Hey...I'm all about multitasking.
A few other goals are:
Build a house with hidden rooms and secret passageways
Do something fun with my daughter every day
Have a cooking competition with friends
Perform music for one uninterrupted hour daily
And the most difficult...yes, even more difficult than building a house with secret passageways:
Live each day as if it were my last, but learn each day as if I'll live forever
Which brings me to this recipe. Pecan pie is my absolute favorite pie on this planet. If it's gonna be my last day, I want something delicious to eat. If I'm gonna live forever, it needs not be complete garbage. I found out I'm allergic to eggs, so for me, eggs are garbage. I feel great since I quit eating them! I'm so thankful I came across an egg-free recipe so I could have a slice of my favorite pie this holiday season!
Pecan Pie sans eggs:
1/2 C unbleached cane sugar
1 C dark corn syrup
4 T ghee
2 T ground flax meal
1 T all-purpose flour
6 to 7 T hot water
1 tsp pure vanilla extract
1 pinch sea salt
2 C broken pecans (broken into small pieces)
Whole pecan halves for the top of the pie
1 9" uncooked pie shell
* Combine sugar and corn syrup in a saucepan over medium heat for 5 minutes.
* Melt ghee into mixture.
* Set aside to cool
* Preheat oven to 400 degrees
* While oven is preheating, in a small bowl combine flax, flour, and water. Allow it to sit for about 10 minutes to get gummy. This is your egg substitute.
*Once sugar/corn syrup mix is cool, whisk in flax mix egg substitute, sea salt, and vanilla.
* Fill pie shell with broken pecans.
* Pour syrup mixture over pecans until it's just below the rim.
* Arrange pecan halves on top starting around the outside and working inward in a circle.
* Place on a cookie sheet and place in the oven on the next to lowest possible rack setting. You can put foil over the cookie sheet before placing the pie on it for extra protection and easier cleanup if you'd like.
* Reduce oven to 350 degrees and bake for 45 to 50 minutes or until pecans are nicely toasted but not burnt.
I was very happy with this pie. It was even better that I could have just one piece and walk away satisfied. It's no secret that I've eaten half a pecan pie in one sitting on more than one occasion, which is why I only make it once a year. That didn't happen this year, and it wasn't because it didn't taste good. I think the flax gives it more body so you feel full.
Friday, July 10, 2015
Oatmeal Lemon Cream Pies
It's summer! What a perfect time to post a lemon cookie recipe! Well...now that the heat wave is finally gone and I can use my oven again. Perfect timing too because my lemon-loving neighbor is coming home from vacation tomorrow and it's his birthday.
I like to celebrate life and birth. I appreciate the people in my life. I think that's why I remember so many birthdays. I'm glad ya'll are here with me! Life certainly has it's challenges, but it really helps to have a good circle of people around you. It also helps to let them know you're happy they're in this with you. Gratitude...
Which reminds me...I let this kid in front of me in line at the grocery store today because he had less stuff, and I ended up paying the difference for his bill because he was short like $1.43. He didn't say thank you. If he did, I didn't hear it. Not that I did it for a "thank you," but still. Manners, people! Always say thank you when someone gives you a skip and pays for the rest of your stuff! Accepting what people offer you continues to encourage kindness, but so does showing appreciation.
Anyway...I pulled from three different recipes and added some of my own jazz to come up with this creamy, lemony, oatmeal sandwich cookie-ish thing. It's pretty good. It has a nice subtle lemon flavor. I like that. Maybe you will too. Hopefully my neighbor does since it's his birthday and all. He will certainly let me know if he doesn't. But he'll say "thanks" either way. I'm sure of it.
Oatmeal Lemon Cream Pies
Ingredients:
Cookies:
1 and 1/4 cups unsalted butter (room temp)
3/4 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 drops organic lemon essential oil
zest of 2 large lemons
1 TB honey
1 and 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3 cups quick-cooking oats
Cream Filling:
1 stick unsalted butter (room temp)
1 8oz pkg cream cheese (room temp)
2 drops organic lemon essential oil
1 1/2 to 2 cups powdered sugar
First off...yes, it is okay to ingest some types of pure essential oils, and lemon happens to be one of them. You have to be very careful with the quantity though because essential oils are very strong. One drop is equal to 2 tsp of the corresponding dried herb. Feel free to substitute with lemon extract. One tsp for each drop should do it. You might need to add more depending on your taste.
Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper and set aside.
Cream butter and sugars together until light and creamy. Add egg, vanilla, lemon oil, lemon zest, and honey. Mix well, scraping down sides as necessary. Set aside.
In a medium-sized bowl, combine flour, baking soda, and salt. Add the quick oats and combine.
Slowly add the dry ingredients to wet ingredients. Measure out 1 Tb of dough, shape into a disc, and place on cookie sheet. Place dough discs about 1 inch apart because they spread when cooking.
Bake for 10 minutes, until cookies are light golden. Allow the cookies to cool for a few minutes before transferring them to a wire rack to cool completely.
For the filling: With a hand mixer, beat butter and cream cheese until smooth. Add lemon oil and beat a minute more. Scrape down sides and add powdered sugar. Beat until smooth.
Spread filling on flat side of cookie and place another cookie on the other side of the filling (flat side down) to make a sandwich.
Keep these refrigerated. Take them out 15 minutes or so before you want to eat them. Enjoy!
PS.
I love this song! I can't find it anywhere to purchase, so I have to keep listening to it on youtube, which is unfortunate.
Grimes: REALiTi
I like to celebrate life and birth. I appreciate the people in my life. I think that's why I remember so many birthdays. I'm glad ya'll are here with me! Life certainly has it's challenges, but it really helps to have a good circle of people around you. It also helps to let them know you're happy they're in this with you. Gratitude...
Which reminds me...I let this kid in front of me in line at the grocery store today because he had less stuff, and I ended up paying the difference for his bill because he was short like $1.43. He didn't say thank you. If he did, I didn't hear it. Not that I did it for a "thank you," but still. Manners, people! Always say thank you when someone gives you a skip and pays for the rest of your stuff! Accepting what people offer you continues to encourage kindness, but so does showing appreciation.
Anyway...I pulled from three different recipes and added some of my own jazz to come up with this creamy, lemony, oatmeal sandwich cookie-ish thing. It's pretty good. It has a nice subtle lemon flavor. I like that. Maybe you will too. Hopefully my neighbor does since it's his birthday and all. He will certainly let me know if he doesn't. But he'll say "thanks" either way. I'm sure of it.
Oatmeal Lemon Cream Pies
Ingredients:
Cookies:
1 and 1/4 cups unsalted butter (room temp)
3/4 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 drops organic lemon essential oil
zest of 2 large lemons
1 TB honey
1 and 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3 cups quick-cooking oats
Cream Filling:
1 stick unsalted butter (room temp)
1 8oz pkg cream cheese (room temp)
2 drops organic lemon essential oil
1 1/2 to 2 cups powdered sugar
First off...yes, it is okay to ingest some types of pure essential oils, and lemon happens to be one of them. You have to be very careful with the quantity though because essential oils are very strong. One drop is equal to 2 tsp of the corresponding dried herb. Feel free to substitute with lemon extract. One tsp for each drop should do it. You might need to add more depending on your taste.
Preheat oven to 375 degrees. Line a large cookie sheet with parchment paper and set aside.
Cream butter and sugars together until light and creamy. Add egg, vanilla, lemon oil, lemon zest, and honey. Mix well, scraping down sides as necessary. Set aside.
In a medium-sized bowl, combine flour, baking soda, and salt. Add the quick oats and combine.
Slowly add the dry ingredients to wet ingredients. Measure out 1 Tb of dough, shape into a disc, and place on cookie sheet. Place dough discs about 1 inch apart because they spread when cooking.
Bake for 10 minutes, until cookies are light golden. Allow the cookies to cool for a few minutes before transferring them to a wire rack to cool completely.
For the filling: With a hand mixer, beat butter and cream cheese until smooth. Add lemon oil and beat a minute more. Scrape down sides and add powdered sugar. Beat until smooth.
Spread filling on flat side of cookie and place another cookie on the other side of the filling (flat side down) to make a sandwich.
Keep these refrigerated. Take them out 15 minutes or so before you want to eat them. Enjoy!
PS.
I love this song! I can't find it anywhere to purchase, so I have to keep listening to it on youtube, which is unfortunate.
Grimes: REALiTi
Friday, September 12, 2014
Chocolate Chip Cookies
I'm thinking about my dad today, so I have to post something by Everything, a band my dad did sound for when they were on the college circuit. They have so many good songs, but this was the only one I could find a link for, so it will have to do. "Hooch" by Everything
My dad loved chocolate, so as recipe posts go, I guess it's time to write down some chocolate chip cookie deliciousness. I've had many a bad chocolate chip cookie in my day. I can't even begin to tell you how many recipes I've tried, looking for the perfect one. Low and behold, I purchased a baking sheet from Nordic Ware and on the back of the cover paper attached to it was the perfect chocolate chip cookie recipe. The only changes I made was the type of flour and the sea salt (I omit it).
This is one of those situations that further proves my point; you never know where you will find the perfect recipe.
The batter needs to be refrigerated for at least an hour before baking, so keep that in mind when figuring your prep time. This makes about 80 cookies at 1 T of batter per cookie, so feel free to half the recipe. Or double it. They're that good.
Chocolate Chip Cookies
2 1/4 C whole wheat pastry flour
1 1/2 C all purpose flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 1/2 sticks unsalted butter, softened
1 1/2 C light brown sugar
3/4 C granulated sugar
2 large eggs, room temp
2 tsp vanilla extract
20 oz semisweet chocolate chips (I prefer to use the mini ones)
* In a medium bowl, sift together the flours, baking soda, baking powder, and salt.
* In a large bowl, cream the butter and sugars. Add the vanilla and eggs, one at a time, to sugar mix and combine.
* Add dry ingredients to the sugar mix and stir until just combined. Add chocolate chips and incorporate by hand.
* Cover and refrigerate at least one hour. Can be refrigerated up to 48 hours before baking.
Preheat oven to 350 degrees
Cover baking sheet with parchment paper and measure batter w/ T, shape into cookie form, and place on baking sheet.
Bake at 350 for about 15 min or until golden brown. I bake a little longer for my husband because he likes crunchy cookies.
My dad loved chocolate, so as recipe posts go, I guess it's time to write down some chocolate chip cookie deliciousness. I've had many a bad chocolate chip cookie in my day. I can't even begin to tell you how many recipes I've tried, looking for the perfect one. Low and behold, I purchased a baking sheet from Nordic Ware and on the back of the cover paper attached to it was the perfect chocolate chip cookie recipe. The only changes I made was the type of flour and the sea salt (I omit it).
This is one of those situations that further proves my point; you never know where you will find the perfect recipe.
The batter needs to be refrigerated for at least an hour before baking, so keep that in mind when figuring your prep time. This makes about 80 cookies at 1 T of batter per cookie, so feel free to half the recipe. Or double it. They're that good.
Chocolate Chip Cookies
2 1/4 C whole wheat pastry flour
1 1/2 C all purpose flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 1/2 sticks unsalted butter, softened
1 1/2 C light brown sugar
3/4 C granulated sugar
2 large eggs, room temp
2 tsp vanilla extract
20 oz semisweet chocolate chips (I prefer to use the mini ones)
* In a medium bowl, sift together the flours, baking soda, baking powder, and salt.
* In a large bowl, cream the butter and sugars. Add the vanilla and eggs, one at a time, to sugar mix and combine.
* Add dry ingredients to the sugar mix and stir until just combined. Add chocolate chips and incorporate by hand.
* Cover and refrigerate at least one hour. Can be refrigerated up to 48 hours before baking.
Preheat oven to 350 degrees
Cover baking sheet with parchment paper and measure batter w/ T, shape into cookie form, and place on baking sheet.
Bake at 350 for about 15 min or until golden brown. I bake a little longer for my husband because he likes crunchy cookies.
Thursday, September 11, 2014
Zucchini Bread
I recently received a request for my zucchini bread recipe, so I figured now was the perfect time to post it and get some post-garden bitching done. Don't get me wrong though; I am very grateful for the wonderful food the soil in my yard produced.
This was my second year of gardening, and I still haven't learned that I only need to plant one zucchini seed for all of my zucchini needs. I guess I just got a little nervous because my garden didn't do so well last year, so I planted three zucchini seeds.
Wow! There was an entire month where we ate zucchini for breakfast, lunch and dinner. Aside from that, I was also able to fill an entire freezer shelf with shredded zucchini, make a double batch of zucchini relish, cook up a nice zucchini crusted pizza, and bake four loaves of zucchini bread plus muffins. Oh! I also gave some away and guess what! It's still growing!
So without further Ado:
Zucchini Bread
1 1/2 C whole wheat pastry flour
1 1/2 C all purpose flour plus a little extra
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/4 ground clove
1/4 ground ginger
1/4 nutmeg
2 C granulated sugar
3 eggs
1 C oil (I use safflower)
3 tsp vanilla extract (optional)
2 C shredded zucchini
1 C chopped walnuts
1 C chopped dates
*Combine sugar, oil, eggs, vanilla in a large bowl.
* In med bowl, sift together flours, baking powder, baking soda, salt, cinnamon, clove, ginger, and nutmeg.
* Place walnuts and dates in a separate bowl and dust with a little all purpose flour.
* Add flour mix to sugar mix and combine. Add shredded zucchini, walnuts, and dates and combine.
* Separate into 2 greased and floured loaf pans and bake at 350 degrees for 50-60 minutes or until an inserted toothpick comes out clean.
This was my second year of gardening, and I still haven't learned that I only need to plant one zucchini seed for all of my zucchini needs. I guess I just got a little nervous because my garden didn't do so well last year, so I planted three zucchini seeds.
Wow! There was an entire month where we ate zucchini for breakfast, lunch and dinner. Aside from that, I was also able to fill an entire freezer shelf with shredded zucchini, make a double batch of zucchini relish, cook up a nice zucchini crusted pizza, and bake four loaves of zucchini bread plus muffins. Oh! I also gave some away and guess what! It's still growing!
So without further Ado:
Zucchini Bread
1 1/2 C whole wheat pastry flour
1 1/2 C all purpose flour plus a little extra
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/4 ground clove
1/4 ground ginger
1/4 nutmeg
2 C granulated sugar
3 eggs
1 C oil (I use safflower)
3 tsp vanilla extract (optional)
2 C shredded zucchini
1 C chopped walnuts
1 C chopped dates
Preheat oven to 350 degrees
* Grease and flour 2 loaf pans. Set aside.
*Combine sugar, oil, eggs, vanilla in a large bowl.
* In med bowl, sift together flours, baking powder, baking soda, salt, cinnamon, clove, ginger, and nutmeg.
* Place walnuts and dates in a separate bowl and dust with a little all purpose flour.
* Add flour mix to sugar mix and combine. Add shredded zucchini, walnuts, and dates and combine.
* Separate into 2 greased and floured loaf pans and bake at 350 degrees for 50-60 minutes or until an inserted toothpick comes out clean.
Friday, July 4, 2014
Lumpia
Occasionally I come across something on Facebook that pleasantly surprises me, like my new love, Sylvan Esso. Wow! I've bought two copies of their CD and two tickets to their Seattle show this August.
My favorite song on their self-titled album is "Could I Be," but I couldn't find a good quality recording to link, so I settled for my second favorite song, which is "Play It Right".
I also occasionally happen across a recipe that brings what was beginning to feel like a life-long search, to an end. In this case, it's lumpia. For those of you who don't know, lumpia is a Filipino egg roll consisting mainly of meat.
When I lived in Portsmouth, Virginia I fell in love with this little hole-in-the-wall restaurant called Lee's Garden because of their "skinny" egg rolls. They just called them egg rolls, but they weren't like any egg roll I'd ever had. I didn't even like egg rolls until I had these.
Sadly, after years of bliss, Lee's Garden closed. A year later I moved to Naples, FL (possibly out of disappointment) and finally, after living there for four years, I found The Golden Leaf. Their egg rolls weren't quite as good as Lee's Garden, but after four years of risky egg roll endeavors, it was close enough for me.
Then, after a year of driving 30 minutes across town in hot-ass Florida several times a month just for egg rolls, they stopped making them. Why!? Dear God, Why!?
Lucky for me, I'm not afraid to voice my disappointment, which is a nice way of saying I'm a complainer; a food snob; a picky bitch. In the middle of one of my egg-roll-shitty-restaurant rants to my mother, she informed me that her roommate made pretty good "skinny" egg rolls. I demanded to speak to him at once!
The recipe wasn't perfect, but it was damn close. I made a few changes here and there, and after about the third batch, I had it. Lee's Garden, baby! My search was over. Of all places to find a near-perfect recipe, I did not expect to locate it over the phone from a guy living 1000 miles away that was down on his luck.
This recipe is something you can totally play around with. Sometimes I grind shrimp to put in with the ground pork, which adds a really nice flavor. It probably sounds weird, but I smell the batch before I roll it. Once I really like the smell, I know it's properly seasoned. I tend to just throw things together and then estimate the seasoning. What I have here is about as exact as I could get it.
Lumpia
1 lb ground pork
1 1/2 to 2 C carrots (grated and chopped)
1/2 to 1 C cabbage (finely shredded)
1/2 to 1 bundle green onions (sliced very thin)
pinch of ground ginger or 1/2 tsp minced fresh
1 clove minced garlic
salt and pepper to taste (I use 1tsp salt and a dash of pepper)
1 1/2 T Worcestershire sauce
1 tsp soy sauce
1 T white sherry
1/4 tsp fish sauce
1 package lumpia wrappers
1 egg (beaten)
vegetable oil for frying (I use safflower oil)
*Mix pork, carrots, cabbage, onions, ginger, garlic, salt, pepper, Worcestershire, soy sauce, fish sauce and sherry in a large bowl.
*Put 1 T of mix on edge of lumpia wrapper, spread it out along the edge, and tightly roll it half way, fold sides in and continue tightly rolling until there is about 1/2" to 1" left of the wrapper. Rub egg on the end so it will seal and complete rolling.
*Heat oil to between 325 and 350 degrees. Deep fry it in hot oil for 3-4 minutes or until golden brown. Remove from oil and place on a plate lined with paper towel so it can cool. You can fry these ahead of time and then warm them in the oven before serving.
*Please note that the temperature of the oil is important. If the oil is too cool, they will be very greasy. If the oil is too hot, they will overcook on the outside and be under cooked on the inside. Use a deep fry thermometer to be sure the temperature is accurate.
*Sweet chili sauce is a great dipping sauce for these, as is Duck sauce. Or just eat them plain.
Even though they're at their best when they're fresh, I usually triple my batch and freeze them in bundles of five so I can have them whenever. It's worth the effort to have something super quick and delicious to snatch out of the freezer and cook for dinner. I usually thaw them before I fry them but have cooked 'em up while frozen as well.
This is certainly one of those Little-Red-Hen recipes.
"Who will help me make the lumpia mix?"
"Not I," barked the dog.
"Who will help me roll the lumpia?"
"Not I," purred the cat.
"Who will help me cook the lumpia?"
"Not I," quacked the duck.
"Who will help me eat the lumpia?"
"We will!" said the dog, cat, and duck.
This recipe is easy but tedious. I usually give it to people when I share my lumpia with them in hopes that they will one day make some for me. It has yet to happen. But maybe you'll make some for me. Please?
After rolling about the 50th one, my back starts to hurt. My husband no longer volunteers me to make these since I made him help one time. But if you're up for it, they are sooooo good! And if you're nice to me, maybe I'll put you on my lumpia list.
My favorite song on their self-titled album is "Could I Be," but I couldn't find a good quality recording to link, so I settled for my second favorite song, which is "Play It Right".
I also occasionally happen across a recipe that brings what was beginning to feel like a life-long search, to an end. In this case, it's lumpia. For those of you who don't know, lumpia is a Filipino egg roll consisting mainly of meat.
When I lived in Portsmouth, Virginia I fell in love with this little hole-in-the-wall restaurant called Lee's Garden because of their "skinny" egg rolls. They just called them egg rolls, but they weren't like any egg roll I'd ever had. I didn't even like egg rolls until I had these.
Sadly, after years of bliss, Lee's Garden closed. A year later I moved to Naples, FL (possibly out of disappointment) and finally, after living there for four years, I found The Golden Leaf. Their egg rolls weren't quite as good as Lee's Garden, but after four years of risky egg roll endeavors, it was close enough for me.
Then, after a year of driving 30 minutes across town in hot-ass Florida several times a month just for egg rolls, they stopped making them. Why!? Dear God, Why!?
Lucky for me, I'm not afraid to voice my disappointment, which is a nice way of saying I'm a complainer; a food snob; a picky bitch. In the middle of one of my egg-roll-shitty-restaurant rants to my mother, she informed me that her roommate made pretty good "skinny" egg rolls. I demanded to speak to him at once!
The recipe wasn't perfect, but it was damn close. I made a few changes here and there, and after about the third batch, I had it. Lee's Garden, baby! My search was over. Of all places to find a near-perfect recipe, I did not expect to locate it over the phone from a guy living 1000 miles away that was down on his luck.
This recipe is something you can totally play around with. Sometimes I grind shrimp to put in with the ground pork, which adds a really nice flavor. It probably sounds weird, but I smell the batch before I roll it. Once I really like the smell, I know it's properly seasoned. I tend to just throw things together and then estimate the seasoning. What I have here is about as exact as I could get it.
Lumpia
1 lb ground pork
1 1/2 to 2 C carrots (grated and chopped)
1/2 to 1 C cabbage (finely shredded)
1/2 to 1 bundle green onions (sliced very thin)
pinch of ground ginger or 1/2 tsp minced fresh
1 clove minced garlic
salt and pepper to taste (I use 1tsp salt and a dash of pepper)
1 1/2 T Worcestershire sauce
1 tsp soy sauce
1 T white sherry
1/4 tsp fish sauce
1 package lumpia wrappers
1 egg (beaten)
vegetable oil for frying (I use safflower oil)
*Mix pork, carrots, cabbage, onions, ginger, garlic, salt, pepper, Worcestershire, soy sauce, fish sauce and sherry in a large bowl.
*Put 1 T of mix on edge of lumpia wrapper, spread it out along the edge, and tightly roll it half way, fold sides in and continue tightly rolling until there is about 1/2" to 1" left of the wrapper. Rub egg on the end so it will seal and complete rolling.
*Heat oil to between 325 and 350 degrees. Deep fry it in hot oil for 3-4 minutes or until golden brown. Remove from oil and place on a plate lined with paper towel so it can cool. You can fry these ahead of time and then warm them in the oven before serving.
*Please note that the temperature of the oil is important. If the oil is too cool, they will be very greasy. If the oil is too hot, they will overcook on the outside and be under cooked on the inside. Use a deep fry thermometer to be sure the temperature is accurate.
*Sweet chili sauce is a great dipping sauce for these, as is Duck sauce. Or just eat them plain.
Even though they're at their best when they're fresh, I usually triple my batch and freeze them in bundles of five so I can have them whenever. It's worth the effort to have something super quick and delicious to snatch out of the freezer and cook for dinner. I usually thaw them before I fry them but have cooked 'em up while frozen as well.
This is certainly one of those Little-Red-Hen recipes.
"Who will help me make the lumpia mix?"
"Not I," barked the dog.
"Who will help me roll the lumpia?"
"Not I," purred the cat.
"Who will help me cook the lumpia?"
"Not I," quacked the duck.
"Who will help me eat the lumpia?"
"We will!" said the dog, cat, and duck.
This recipe is easy but tedious. I usually give it to people when I share my lumpia with them in hopes that they will one day make some for me. It has yet to happen. But maybe you'll make some for me. Please?
After rolling about the 50th one, my back starts to hurt. My husband no longer volunteers me to make these since I made him help one time. But if you're up for it, they are sooooo good! And if you're nice to me, maybe I'll put you on my lumpia list.
Thursday, May 22, 2014
Cheese Biscuits
I heard this song on the radio the other day. It had been so long since it graced my ears. I was quite pleased to hear it again. It made me think of my daughter (as if I ever stop). Even though it's a love song about a wayward girlfriend, it's still relevant 'cause no matter what, I still love her and I still worry about her.
Nothing In This World by The Kinks
Which leads me to the oh so soothing and comfortable cheese biscuit. Stressful day? Have another biscuit. I adapted this recipe from something I came across online years ago. I made these a part of the menu at Food and Thought when I worked there. I've been stopped on the street in Florida by people wanting to rave about these cheese biscuits. For real.
These are a super quick and easy drop biscuits. There is no rolling out dough and cutting little rounds. All you have to do is mix the ingredients (barely) and drop batter by the spoonful on a baking sheet and cook 'em. Yay simplicity! I appreciate all things simple, especially these days.
Cheese Biscuits
2 C all purpose unbleached white flour
3 tsp baking powder
1 tsp salt
1/2 tsp garlic
1/4 tsp dry mustard (optional)
1/4 tsp ground cayenne pepper
2 T palm shortening
1 C whole milk
1 C shredded cheese (I use cheddar)
1/2 C unsalted butter (melted), reserve 2 T
Preheat oven to 450 degrees
In a medium to large size bowl, combine flour, baking powder, and seasonings. Add the shortening and stir to break it up until it has lumps about the size of peas (you can use your fingers). Add milk, cheese, and all but 2 T of the melted butter. Stir until just combined. Do not over mix as it will make for tough biscuits.
Drop by the spoonful onto a baking pan. How big of a spoon? I measure about 2 T per biscuit, plop 'em down, and push on them a little to shape them how I want. Brush the tops of the biscuits with the reserved 2 T of melted butter.
Bake at 450 degrees for about 11 minutes.
They are done when they're golden brown on top.
These go great with meatloaf, soup, roast beef...I could keep going here but you get my point.
Enjoy!
Nothing In This World by The Kinks
Which leads me to the oh so soothing and comfortable cheese biscuit. Stressful day? Have another biscuit. I adapted this recipe from something I came across online years ago. I made these a part of the menu at Food and Thought when I worked there. I've been stopped on the street in Florida by people wanting to rave about these cheese biscuits. For real.
These are a super quick and easy drop biscuits. There is no rolling out dough and cutting little rounds. All you have to do is mix the ingredients (barely) and drop batter by the spoonful on a baking sheet and cook 'em. Yay simplicity! I appreciate all things simple, especially these days.
Cheese Biscuits
2 C all purpose unbleached white flour
3 tsp baking powder
1 tsp salt
1/2 tsp garlic
1/4 tsp dry mustard (optional)
1/4 tsp ground cayenne pepper
2 T palm shortening
1 C whole milk
1 C shredded cheese (I use cheddar)
1/2 C unsalted butter (melted), reserve 2 T
Preheat oven to 450 degrees
In a medium to large size bowl, combine flour, baking powder, and seasonings. Add the shortening and stir to break it up until it has lumps about the size of peas (you can use your fingers). Add milk, cheese, and all but 2 T of the melted butter. Stir until just combined. Do not over mix as it will make for tough biscuits.
Drop by the spoonful onto a baking pan. How big of a spoon? I measure about 2 T per biscuit, plop 'em down, and push on them a little to shape them how I want. Brush the tops of the biscuits with the reserved 2 T of melted butter.
Bake at 450 degrees for about 11 minutes.
They are done when they're golden brown on top.
These go great with meatloaf, soup, roast beef...I could keep going here but you get my point.
Enjoy!
Tuesday, May 20, 2014
Maple Roasted Sweet Potatoes
I have an excruciating headache that started yesterday and has managed to hold tight despite water, acupuncture pins, massage, hot shower, rest, and as a last resort, ibprofen. However, I love this song so much I still have the volume turned up. It's one of those tunes that gives me chills. I heard it the other day on kexp of course.
Dancer by Fairchild
Maybe you'll like it too. And maybe...just maybe, you'll like this sweet potato recipe as well. I got it from a friend and adapted it to my taste. Feel free to do the same. But just so ya know, I've never had any complaints and people are always happy to take any leftovers home, so you might want to try my version first before you go altering the ego.
Maple Roasted Sweet Potatoes
3 large sweet potatoes, peeled and cut into 1-inch cubes
1/4 C pure maple syrup, divided
1/4 C extra-virgin olive oil, divided
1 tsp kosher salt
1/4 tsp black pepper
2 large shallots, peeled and thinly sliced
2 T balsamic vinegar
Preheat oven to 400 degrees F
In a large bowl add sweet potatoes, 2 T of the maple syrup, 2 T of the olive oil, 1 tsp salt, and 1/4 tsp black pepper. Mix to evenly coat the potatoes and arrange in a single layer on a sheet tray. Roast until caramelized, golden brown and soft. This will take 20-30 min. Be sure to check them after 15 min and stir.
Meanwhile, in a large skillet over medium-low heat, add the remaining 2 T of olive oil and the sliced shallots and saute until they start to caramelize. This will take about 5 min. Add the remaining 2 T maple syrup and balsamic vinegar. Lower heat and cook until golden brown and caramelized, about 5 more min. Add water, 1 T at a time if the pan becomes dry. It should be a sticky sauce to mix with the potatoes.
Once the sweet potatoes are done roasting, add them to the caramelized shallots. Salt and pepper to taste (I don't ever add more) and transfer to a serving dish.
It's a pretty amazing concoction if I say so myself. And I do. I admit when I don't like something I've made, and I brag when I love it. It's official. I'm bragging.
Dancer by Fairchild
Maybe you'll like it too. And maybe...just maybe, you'll like this sweet potato recipe as well. I got it from a friend and adapted it to my taste. Feel free to do the same. But just so ya know, I've never had any complaints and people are always happy to take any leftovers home, so you might want to try my version first before you go altering the ego.
Maple Roasted Sweet Potatoes
3 large sweet potatoes, peeled and cut into 1-inch cubes
1/4 C pure maple syrup, divided
1/4 C extra-virgin olive oil, divided
1 tsp kosher salt
1/4 tsp black pepper
2 large shallots, peeled and thinly sliced
2 T balsamic vinegar
Preheat oven to 400 degrees F
In a large bowl add sweet potatoes, 2 T of the maple syrup, 2 T of the olive oil, 1 tsp salt, and 1/4 tsp black pepper. Mix to evenly coat the potatoes and arrange in a single layer on a sheet tray. Roast until caramelized, golden brown and soft. This will take 20-30 min. Be sure to check them after 15 min and stir.
Meanwhile, in a large skillet over medium-low heat, add the remaining 2 T of olive oil and the sliced shallots and saute until they start to caramelize. This will take about 5 min. Add the remaining 2 T maple syrup and balsamic vinegar. Lower heat and cook until golden brown and caramelized, about 5 more min. Add water, 1 T at a time if the pan becomes dry. It should be a sticky sauce to mix with the potatoes.
Once the sweet potatoes are done roasting, add them to the caramelized shallots. Salt and pepper to taste (I don't ever add more) and transfer to a serving dish.
It's a pretty amazing concoction if I say so myself. And I do. I admit when I don't like something I've made, and I brag when I love it. It's official. I'm bragging.
Tuesday, February 11, 2014
Maple Oatmeal Raisin Cookies
It's a pretty funky morning. Funky good. I had some weird dream about helping a woman give birth. It made me want to write. So here I am, posting this maple oatmeal raisin cookie recipe I created when I was avoiding all refined sugar. I love this recipe! I should make them again soon. It's been awhile.
Maple Oatmeal Raisin Cookies
1/2 C white unbleached all purpose flour
1/2 C whole wheat pastry flour
2 C rolled oats
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 C maple syrup
1 T molasses
1 tsp vanilla extract
4 T unsalted butter (melted or softened)
4 T palm shortening
1 egg (slightly beaten)
1 C raisins
1/2 C chopped dates
Preheat oven to 350 degrees
In a medium bowl, combine the first seven ingredients. In a large bowl, combine syrup, molasses, vanilla, and egg. Add the dry ingredients to the wet and stir to combine. Add the butter and palm shortening and stir to combine. Now add the raisins and dates and mix them in.
The batter will be a little wet. That's okay. You can add more raisins and/or dates if you like. Place parchment paper on a baking sheet and measure out the batter into cookie form and place on the sheet.
I use a T measuring spoon and make each cookie 2 T. Place them a 2 or 3 inches apart on the baking sheet, as they will spread out a bit.
Bake at 350 degrees for @ 15-18 minutes. Allow them to cool a bit before you try and take them off the baking sheet.
Nom nom nom!
Nom nom nom!
You know, I am happy to have work today. But at the same time I totally want to chill at home, making cookies and listening to music.
I would play this while cooking today Keep You by Wild Belle. And I would have it on repeat.
Friday, February 7, 2014
Brownies
So here I am on a Friday night, drinking a can of bud that I snagged from my landlords and poured into a glass hoping to make it taste better (I think it worked), listening to various covers of the Talking Heads "This Must Be The Place," acknowledging that no one ever has or ever will do it as good as them, and thinking to myself, "I should post that brownie recipe."
I really want to listen to Sharon Jones and The Dap Kings "Making Up and Breaking Up" but it's nowhere to be found on youtube, and I'm being too frugal at the moment to purchase it. It really is the perfect brownie song though. Especially since I'm such an emotional eater. Add to that the Budweiser that's bringing back teenage memories of sneaking out with boys and doing bad things and it's a total breaking-up-making-up-brownie kind of night.
Good thing Josh is at work so he doesn't have to witness the nostalgic overload taking place. Not that he ever complains if he gets something sweet to eat out of the deal. This is the guy that eats brown sugar by the spoon full.
I know what you're thinking now. "Surely, you jest!" Oh no...it's the truth. We were buying one of those Costco bags of brown sugar a month for about a year when I finally inquired about the sugar deficit. I was only teasing when I said, "What are you, eating it by the spoonful?" To which he replied, "Well, yeah. You know I have a sweet tooth." My God! Somebody call a doctor!
I got this recipe from a cook at Food and Thought, the little cafe I use to bake in. It is all about the brown sugar and the butter. If you don't have sucanat you can substitute brown sugar and have even more brown sugar! Just make sure you have room to run around. I ate one of these before giving a massage one time and about freaked out.
The quantity here makes two 9"x13" pans of deliciousness. I half it if I'm just making it for home.
I really want to listen to Sharon Jones and The Dap Kings "Making Up and Breaking Up" but it's nowhere to be found on youtube, and I'm being too frugal at the moment to purchase it. It really is the perfect brownie song though. Especially since I'm such an emotional eater. Add to that the Budweiser that's bringing back teenage memories of sneaking out with boys and doing bad things and it's a total breaking-up-making-up-brownie kind of night.
Good thing Josh is at work so he doesn't have to witness the nostalgic overload taking place. Not that he ever complains if he gets something sweet to eat out of the deal. This is the guy that eats brown sugar by the spoon full.
I know what you're thinking now. "Surely, you jest!" Oh no...it's the truth. We were buying one of those Costco bags of brown sugar a month for about a year when I finally inquired about the sugar deficit. I was only teasing when I said, "What are you, eating it by the spoonful?" To which he replied, "Well, yeah. You know I have a sweet tooth." My God! Somebody call a doctor!
I got this recipe from a cook at Food and Thought, the little cafe I use to bake in. It is all about the brown sugar and the butter. If you don't have sucanat you can substitute brown sugar and have even more brown sugar! Just make sure you have room to run around. I ate one of these before giving a massage one time and about freaked out.
The quantity here makes two 9"x13" pans of deliciousness. I half it if I'm just making it for home.
Brownies
2 Cups sucanat sugar
1 1/2 Cups brown sugar
2 Cups unsalted butter (melted)
1 1/2 T vanilla extract
6 eggs
2 Cups all purpose flour
1 1/3 Cup baker's cocoa
1 tsp baking soda
1/2 tsp salt
2 Cups walnuts (optional)
1/2 Cup chocolate chips (optional)
Preheat your oven to 350 degrees or 325 if you have a convection oven
Combine the butter and sugar then add the eggs and vanilla and mix together. Now add all the rest of the ingredients, mix well, and pour into two greased and floured 9"x13" pans. Bake for 30 to 40 minutes. I have a convection oven and bake at 325 for 35 min. I like mine semi-gooey and that's how they turn out.
Allow them to cool for a bit before diving in. Sometimes I put cream cheese icing on them when I'm feeling especially naughty. But that's usually a hormonal thing as opposed to an emotional thing. Or maybe there's no difference between the two.
Anyway...
Enjoy!
Now for the music. This Talking Heads journey has taken me all over the place tonight. There are some absolutely terrible covers out there! But there are some good ones too. I came across this guy doing a cover of the Talking Heads' "Don't Worry About the Government" on a ukulele of all things. If the song doesn't impress you, the mustache certainly will.
This lead me to click on his other cover songs, which lead me to his cover of "Between Friends" by Get Set Go, a band I had never heard before tonight. "Between Friends" is the perfect brownie song! It worked out after all!
Sunday, December 15, 2013
Big Game Pot Roast
A dear, sweet client of mine gave me my first moose roast to prepare earlier this month. I've never cooked any type of moose. Turns out it's much like beef and very delicious. Especially when you come across the right recipe.
I'm so glad I bought this book for my husband for Christmas. Hopefully he doesn't read this before the unwrapping and have another surprise ruined. He already ended up getting his wool coat early. Which ended up being a good thing. I believe I mentioned in my last post that we had some pretty frosty weather this month.
I adapted this recipe from "Dressing & Cooking Wild Game From Field to Table" The Complete Hunter. I say "adapted" because, of course, I didn't have all the ingredients it called for and once again, I wasn't driving all the way to town for some marjoram and french onion soup and whatever else. Glad I didn't. It ended up being the BEST roast I've ever had! And I've had some good ones.
This recipe is good for any big game...moose, venison, elk, bear, antelope, etc
I'm so glad I bought this book for my husband for Christmas. Hopefully he doesn't read this before the unwrapping and have another surprise ruined. He already ended up getting his wool coat early. Which ended up being a good thing. I believe I mentioned in my last post that we had some pretty frosty weather this month.
I adapted this recipe from "Dressing & Cooking Wild Game From Field to Table" The Complete Hunter. I say "adapted" because, of course, I didn't have all the ingredients it called for and once again, I wasn't driving all the way to town for some marjoram and french onion soup and whatever else. Glad I didn't. It ended up being the BEST roast I've ever had! And I've had some good ones.
This recipe is good for any big game...moose, venison, elk, bear, antelope, etc
Big Game Pot Roast
Use the shoulder roast, rump roast, or bottom round.
1/3 cup all-purpose flour
1 tsp dried basil leaves
1/2 tsp ground thyme
1/2 tsp salt
1/4 tsp pepper
2 1/2 to 3lb roast
3 T oil (I use safflower)
10 oz water
2 tsp beef bullion paste
1 large yellow onion (thinly sliced)
2 T butter
1/2 cup red wine
1 bay leaf
1 turnip (peeled and cut into wedges)
1 large onion of choice (cut into wedges) (I used a sweet onion)
2 cups baby carrots
1 small bag of new potatoes (around 1 to 1.5lbs)
8 oz fresh button mushrooms (whole)
Heat oven to 350 degrees.
In a large plastic food-storage bag, combine flour, basil, thyme, salt, and pepper; shake to mix. Add meat and shake to coat.
In a Dutch oven, heat the oil and brown both sides of the meat (about 5 minutes each side).
While that is browning, in a heavy, medium sized saucepan, melt butter and saute the finely sliced onion in it, turning frequently, until golden. We're making a mock French Onion Soup here. Add the water and beef bullion paste, stirring to mix. Simmer about 5 min or until you beef is done browning.
Add what's left of the flour mixture, the mock French onion soup, wine and bay leaf to the meat. Heat to boiling. Remove from heat and cover. Bake for 1 1/2 hours.
Add the turnip and onion wedges, carrots, potatoes, and mushrooms. Recover and bake until meat and veggies are tender. This will take about 1 to 1 1/2 hours longer. Discard the bay leaf before serving.
My roast was in the oven about 3 hours and 15 minutes total.
Serve with some hot biscuits and a green veggie and you're good to go! I cheated and popped open a can of trader joes biscuits and baked them. My husband asked, "No homemade biscuits?" I said, "Shush and eat your moose!" He's so spoiled!
As far as music goes...it started off as a Ben Folds kind of day
But then progressed to The Cure
Is this what happens when you get older? You start feeling nostalgic more often than not?
Thursday, December 12, 2013
Pumpkin Bread
We've gone through quite the cold snap lately out here in the Great Northwest. So cold, in fact, our pipes froze! Oh no! Nothing like getting up in the morning to brush your teeth and realizing that there's no running water because you forgot to let it trickle throughout the night.
It was my husband's turn to sleep in, but sleep no more! Rise and shine, Honey Cakes! Bless his heart. It's 7:45am and he's under the house with my hair dryer defrosting the pipes. And after two glorious hours or so...viola! We had running water again and no busted pipes!
"Why is she telling me all this," you ask. I'm telling you because he wasn't irritated with all the commotion and inconvenience. He wasn't mad at me even though I was the one who turned off his trickle. He wasn't upset at all...not even a little. Why? Because the night before I had made two beautiful, delicious loaves of pumpkin bread.
So if you're ever in deep, or suspect you will be soon, or maybe you want to show someone how much you love them, or just plain show off, make pumpkin bread. I assure you, this recipe's a keeper.
I adapted it from a recipe my mother gave me. I have no idea where she got the original recipe. Hers was always too sweet for me and not quite as soft as I like, so I cut back on the sugar and substituted whole wheat pastry flour for some of the all purpose flour. Then I added vanilla and played around with the spices. Finally...Perfection...for me at least.
It was my husband's turn to sleep in, but sleep no more! Rise and shine, Honey Cakes! Bless his heart. It's 7:45am and he's under the house with my hair dryer defrosting the pipes. And after two glorious hours or so...viola! We had running water again and no busted pipes!
"Why is she telling me all this," you ask. I'm telling you because he wasn't irritated with all the commotion and inconvenience. He wasn't mad at me even though I was the one who turned off his trickle. He wasn't upset at all...not even a little. Why? Because the night before I had made two beautiful, delicious loaves of pumpkin bread.
So if you're ever in deep, or suspect you will be soon, or maybe you want to show someone how much you love them, or just plain show off, make pumpkin bread. I assure you, this recipe's a keeper.
I adapted it from a recipe my mother gave me. I have no idea where she got the original recipe. Hers was always too sweet for me and not quite as soft as I like, so I cut back on the sugar and substituted whole wheat pastry flour for some of the all purpose flour. Then I added vanilla and played around with the spices. Finally...Perfection...for me at least.
Pumpkin Bread
1 15oz can pumpkin puree (or 2 cups fresh pumpkin puree)
4 large eggs
1 cup oil (I use safflower or grapeseed)
2 cups granulated sugar
1 tsp vanilla extract
1 1/2 cups whole wheat pastry flour
1 1/2 cups all purpose flour
3 tsp baking powder
1 tsp salt
1/2 tsp baking soda
2 tsp ground cinnamon
1/4 tsp ground clove
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1 cup chopped dates
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees and grease and flour two loaf pans.
In a large bowl combine pumpkin, eggs, oil, sugar, and vanilla. Stir to slightly combine. Add the flours (reserving 1 T of all purpose flour), baking powder, salt, baking soda, and spices. Stir to combine.
In a small bowl, add the dates, walnuts, and the reserved tablespoon of flour together and stir around so that the flour coats the dates and nuts. This will keep them from sinking to the bottom of the loaf pans during baking.
Add the date/walnut mixture to the pumpkin/flour mixture and stir well.
Pour the pumpkin bread batter into two greased and floured loaf pans and bake at 350 for 50-60 minutes.
It takes 55 minutes to bake in my oven, but I have a convection oven, use glass loaf pans, and live part way up a mountain. So check it at 50 and go from there.
This is a quick bread and can be combined in a large bowl in no particular order, but I find it turns out nicer when you do it the way I described. Sometimes I even sift my flour and leavening agents together. Depends on my mood.
Daft Punk's Get Lucky is what I'm listening to today. I didn't even know they put out a new album. I'm so lost in motherhood I've gotten kind of out of the loop. I heard this song on the radio one fateful day when my mp3 player died and I had two choices. Radio or nothing. I'm so glad I picked radio.
I immediately liked it but thought it was probably just one of those one-hit-wonder songs because it was so catchy. I have a few of those on my mp3 player...a guilty pleasure. I was pretty stoked to hop on the computer and find it was a band I actually dig!
Sunday, December 1, 2013
Venison Chili
It's cold and rainy outside and deer hunting season has come to an end in my area. Perfect time for a venison chili recipe!
I use to eat venison all the time as a kid. My grandfather and uncles were big into hunting. My mother enjoyed it a bit as well. Even my sister got her first deer when she was 12, which ended up being her only deer. But hey, I think she still deserves bragging rights.
I was never a hunter. Boring if you ask me. I'm more into cooking the beast brought into the kitchen. That's much more fun! Even though I've had my share of venison roasts and such, I realized (after my husband and his friend scored on the field of course) that I had no experience cooking game and no recipes to speak of. My grandma always handled that sort of thing and she passed before letting me in on her secrets.
Lucky for me I have internet access. Spotty internet access because I live out in the boonies and share with my neighbors. But with a little patience and perseverance I was able to dig up a delightfully delicious venison chili recipe. And now, after adapting it to my needs (since I live in the boonies and use what's on hand most days because I don't want to drive to town for just a few items), I can share it with you! Yay internet!
The beautiful thing about chili is its versatility. Throw out what you don't like and throw in what you do. Or just throw in what you have. Just because you live in town doesn't mean you want to run to the store for a few items either, even if it is only 5 minutes down the street. Besides, it's cold and rainy out.
I use to eat venison all the time as a kid. My grandfather and uncles were big into hunting. My mother enjoyed it a bit as well. Even my sister got her first deer when she was 12, which ended up being her only deer. But hey, I think she still deserves bragging rights.
I was never a hunter. Boring if you ask me. I'm more into cooking the beast brought into the kitchen. That's much more fun! Even though I've had my share of venison roasts and such, I realized (after my husband and his friend scored on the field of course) that I had no experience cooking game and no recipes to speak of. My grandma always handled that sort of thing and she passed before letting me in on her secrets.
Lucky for me I have internet access. Spotty internet access because I live out in the boonies and share with my neighbors. But with a little patience and perseverance I was able to dig up a delightfully delicious venison chili recipe. And now, after adapting it to my needs (since I live in the boonies and use what's on hand most days because I don't want to drive to town for just a few items), I can share it with you! Yay internet!
The beautiful thing about chili is its versatility. Throw out what you don't like and throw in what you do. Or just throw in what you have. Just because you live in town doesn't mean you want to run to the store for a few items either, even if it is only 5 minutes down the street. Besides, it's cold and rainy out.
Venison Chili
(or any ground meat you like)
1 lb venison, ground
2 onions, diced (I used sweet walla walla)
1 green bell pepper, diced
1 T jalapeno pepper, chopped
1- 15oz can stewed tomato
1- 15oz can tomato sauce
1 - 8oz can tomato paste
1- 15oz can kidney beans (drained)
1- 15oz can black beans (drained)
2 T ground cumin
2 T chili powder
1 tsp salt
1/2 tsp ground cayenne pepper
1/2 tsp smoked paprika
1 C water
1 C frozen corn (optional)
Brown the meat with the onions and peppers in a large frying pan. While that's cooking, put all of the other ingredients except the water and corn into a 4 or 5 quart crock pot, stir, and turn it on low.
I only have a 4 quart crock pot and it all fits in there. But I do have to pray to the gods of cookery. Absolutely no worries if you're using a 5 quart. You'll have plenty of room.
Add the meat mix to the crock and stir. Now add the water. You may have to take pause if you're using that good ol' 4 quart baby. Now stir, put the lid on, and cook on low 5 to 8 hours. I stir it occasionally. Mostly because I like to lift the lid off and get a better whiff. About an hour before you want to eat this vat of deliciousness, add the corn if you have the room and the desire.
Enjoy!
Sunday, November 17, 2013
Buckwheat Buttermilk Pancackes
I've decided to start a food blog more out of laziness than anything else. I'm always talking about food to people and usually end up promising to bring them some kind of recipe. Now I can just say, "It's on my blog. Here's the address." No more copying things, writing things, trying to remember to bring things, etc. It's all here! Viola! Well...eventually it will all be here. I started with the pancakes because I owe this one to two people. Majority wins!
I don't remember where I came across this recipe, except for the fact that it was on the internet. I found it that glorious year I kicked all refined sugar out of my diet. Ok, it wasn't a full year...10 months at best. Ten beautiful months full of clean eating and natural sweeteners. I felt great!
But alas, Halloween came and that one piece of candy I was going to have turned into years of that one piece of candy. Over...and over...and over again. Perhaps one day I'll get myself together and fully commit to a life sans refined sugar. But for now, a few healthy recipes here and there will have to suffice.
This is a great basic recipe. Feel free to add whatever fruit you like. The most unexpectedly delicious batch was when I added some fresh apricots I needed to use up and orange extract. Wow! I'd make it again, but I don't ever think to buy apricots. Those just happened to show up at my door in this organic produce box deal I was having delivered once a week.
I use an electric griddle so I can cook more at once. My griddle holds 6 to 8 pancakes at a time depending on the size. I recommend getting one if you don't already have one. They're great for heating up tortillas too.
I don't remember where I came across this recipe, except for the fact that it was on the internet. I found it that glorious year I kicked all refined sugar out of my diet. Ok, it wasn't a full year...10 months at best. Ten beautiful months full of clean eating and natural sweeteners. I felt great!
But alas, Halloween came and that one piece of candy I was going to have turned into years of that one piece of candy. Over...and over...and over again. Perhaps one day I'll get myself together and fully commit to a life sans refined sugar. But for now, a few healthy recipes here and there will have to suffice.
This is a great basic recipe. Feel free to add whatever fruit you like. The most unexpectedly delicious batch was when I added some fresh apricots I needed to use up and orange extract. Wow! I'd make it again, but I don't ever think to buy apricots. Those just happened to show up at my door in this organic produce box deal I was having delivered once a week.
I use an electric griddle so I can cook more at once. My griddle holds 6 to 8 pancakes at a time depending on the size. I recommend getting one if you don't already have one. They're great for heating up tortillas too.
Buckwheat Buttermilk Pancakes
3/4 C buckwheat flour
3/4 C all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 C milk
3/4 C buttermilk
2 Lg eggs
4 T unsalted butter (melted)
3 T honey
1 tsp vanilla extract (optional)
Whisk together the first five ingredients in a medium to large bowl. Then slowly add the other ingredients one at a time preferably, stirring after each addition. If you dump all the wet ingredients in at once and then stir, you're more likely to end up with clumps in the batter. That's why I say one at a time. I learned the hard way and would like to save you the irritation and disappointment.
One cup of berries will suffice if you're going the berry route. I've also made them with fresh bananas (1 or 2 will do) and walnuts. Our absolute fav around here is the pumpkin version.
For pumpkin pancakes:
Follow the recipe above but add the following
1/2 to 3/4 C pumpkin puree
1/4 tsp pumpkin pie spice
1/4 tsp cinnamon
Josh likes to add an extra egg to his batter. He also likes to experiment with the extracts. I'm not too crazy about rum extract in my blueberry pancakes. But I wouldn't know that if he hadn't been playing mad scientist, so there. Maybe you'll enjoy that combo? Go for it...no judgement here. If we're low on milk we sometimes use yogurt. There are plenty of substitutes you can do for this recipe. I love it's versatility. Just make sure you have plenty of pure maple syrup to pour over them once they're done.
Pour them on your griddle in circles 4 or 5" in diameter. Once they bubble and the bubbles pop and leave holes, it's time to flip 'em. When both sides are dark brown, they're done. I usually put my griddle on about 375 degrees.
Enjoy!
Oh! Don't people put what they're listening to on these things?
Oh Well by Fleetwood Mac
I guess it's kind of an oldie-but-goodie kind of day.
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