Its almost time to celebrate. On Tuesday at 3:30 I will be a homeowner! Its almost over! And then the real work will begin. But that will be the fun work – paint some walls – eventually re-do the kitchen – build tons and tons of garden beds. Did I mention we were going to make this into an urban farm?? Well we are! And soon (in about a year) we plan on selling our produce at the farmer’s market. But there is lots to do before we get to that point. lots. to. do. But I can do all of that later on when I don’t have lemons, blueberries and yogurt waiting for me.
This is one of those cakes that you can make for any occasion – night or day. Not all cakes translate well into a breakfast food – like German chocolate cake might not be the best way to start your morning – but this cake is! I want to start every day with this cake! It has yogurt and berries – and that, to me, sounds like a nicely rounded breakfast!
Anyway – this cake is to die for! Its so easy – I made it 2x in 1 week. Each time is was gobbled down in a day (with a small piece left over for breakfast the next morning!). The great thing about this cake is that the ingredients are simple – you probably have most of them on hand. And if you don’t have lemon you can use orange, lime, grapefruit – really anything! And the same goes for the sauce. I had a bag of frozen blueberries so I went for blueberry sauce, but you could use any kind of fruit – frozen or fresh.
So go forth and bake a cake. And then once your friends have eaten it all, bake another one, because there is no better way to kiss up to your boss then to bring in a cake for no apparent reason.
This is a really easy recipe. Really easy, unless you don’t realize until half way through that you are out of eggs and your buttermilk is bad. And if that happens to you, like it did to me, you may choose to spread this recipe out over 2 days instead of 1. But if you plan ahead and make sure you have all ingredients on hand before you start, this recipe will take about a half hour from start to eating.
I never really thought of making muffins out of pancake batter, but it makes perfect sense. I love pancakes. But I rarely have time to sit down and eat them, so why not make them portable – like a muffin?!? It is brilliant. And really yummy.
And this recipe couldn’t be any easier. Mix the dry ingredients in one bowl, mix the wet in another, stir together, add chocolate chips, pour into muffin tin and bake. And if you don’t want chocolate, you could use blueberries, or bananas, or really anything you had on hand. I love chocolate, but I think next time I will add a big slice of banana to each muffin before baking.
Filed under Breakfast, Quick
Quiche. It’s not as scary as it sounds. At least the version that I make – its easy, there is no crust, and its endlessly adaptable. It’s one of those recipes where you can use up whatever you have in the fridge. And you may think that quiche is not something you can eat for dinner. But I disagree – although I do love having breakfast for dinner. But eggs are a great source of protein and you can add all sorts of veggies which really adds up to dinner in my books.
I try to eat seasonally, but I am cheating tonight. Spinach, definitely not in season here in NM. But I just had a hankering for something green – and not just green, but tender and green. So although I could have eaten chard, I just really wanted something different. I am just itching for spring to come, then I can eat all of those tender greens and not feel guilty about it!
I definitely kept it simple with this quiche. Just spinach and goat cheese. Simple, but still satisfyingly delicious. And who doesn’t want to have leftover quiche ready to go in the morning??
I am a sucker for a good pie crust. A little flour, a little sugar an a fair share of butter….yes, please! A couple of summers ago I decided I was going to learn how to bake a pie. It was a great summer. I tried out a couple of different crust recipes – different fillings and I got to eat a lot of pie. Anytime a pie came out less than perfect I blamed it on the altitude – it was definitely not because I had never baked a pie before. No, definitely not.
Last weekend I made the savory version. And this past weekend I had a hankering for a sweet version. So I went searching on my favorite blogs to see what I could find. I wanted to do something that I hadn’t done before. I was looking all over and nothing really caught my eye. And then – I found it. I always get swept away with Smitten Kitchen’s pictures, but this was like nothing I had seen before. I had to try it.
Luckily I was able to find blood oranges. My whole plan would have been shattered if I hadn’t found them. Luckily I found them – and I got a couple extra so I could eat fresh ones throughout the week. Now the preparation of the oranges took a bit of practice.
But once I got the hang of it, it was fairly simple.
Deb’s recipe called to use a food processor for the crust. I didn’t. In my summer of pie making, I found that I got a better result from using a pastry cutter. It really doesn’t take that much time and you have more control over the outcome – and less dishes to wash is always a good thing! The pie crust is a little different from what I normally use – but the results were just as good – if not better than my normal dough. I don’t know if it was the mutliple chilling/freezing of the dough – but it almost turned pastry-like. It was delicious.
Citrus in a pie?!? you may ask. I was equally skeptical. It is definitely not your typical pie. But its light and refreshing. I think it is better suited for a brunch rather than desert. Although the caramel sauce (amazing caramel sauce!) did push it into the desert realm. And the left overs was perfect for breakfast this morning!
Filed under Breakfast, Pie
We have so many apples in our house! This weekend I bought a bag of apples at the grocery store. And Dan didn’t realize that we had them and bought more when he went to the store the next day. Whoops. So now I need to find ways to eat all of these apples. Yes, I’ll take one to work each day – but I have over 5 weeks worth of apples! So I needed to do some baking. STAT.
So I found this recipe on one of my favorite sites. And its prefect, I had everything on hand. Dan was really tired from skiing that day – I’m not jealous, I swear… And being so tired he wanted something cozy and comforting to eat. So we had these muffins for dinner. Maybe not the most nutritiously round meal I’ve ever had, but these are some darn good muffins.
Now if only I could teach Ella and Franklin to bake – we might be able to get through all of these apples. But instead, they are busy trying to stay warm and pretending like they don’t like to cuddle (and yes, I think that is drool on the couch!)
Filed under Breakfast, Pets
I’ve been reading this really interesting book about real food. Right now it is talking about milk. I’ve never been a huge fan of drinking milk, it has always made me a bit uneasy. But the book is talking about how real milk – milk from cows raised on pasture, preferably raw milk is the perfect food. It has the perfect balance of fat, protein, good cholesterol etc. And this book is really making me take a new look at milk.
So today I decided to make some yogurt. I received a great Christmas present this year from my grandmother – a yogurt maker. I have made one batch of yogurt since the holidays and it really is amazing how different fresh yogurt is from what you buy in a store. And it is great to know exactly what is going into your yogurt. So today, I chose the best milk I could find – fresh whole milk – with the cream still on top – not homogenized. And I can’t wait to taste the results!
But I prefer my yogurt with a bit of fruit. So I decided to make a blueberry sauce to top the yogurt with. I had a bag of frozen organic wild blueberries that I thought would work perfectly. A simple sauce with blueberries, honey and a bit of vanilla. And now that I have tasted this sauce, I am sure I can find endless uses for this sauce – on ice cream, on top of pound cake, strained and in seltzer just to name a few. It really is delicious!
I have a mild phobia of canning. And I am actively trying to defeat my phobia. I canned some apple butter for stocking stuffers this year and this past week I canned about 4 pints of marmalade. I’m still scared. But I need to get over myself before gardening season. I even got a pressure cooker since we are at such high altitude (our house is at about 6800 ft.) to ease my fear. But then I became scared of the pressure cooker.
But I did it this weekend. And it wasn’t so bad. And the marmalade is delicious. And I am slowly getting over my phobia. Slowly.
The most time consuming part of the process was preparing the citrus. I went to the grocery store and picked out about 15 pieces that looked good. I picked up a good mix of lemons, grapefriut, mineolas, navels and tangelos.
And then the work begins…
The fruit needs to be diced into fairly small pieces. And include the pith and peel for about 1/3 to 1/2 of the fruit. The pith and peel has natural pectin so you will not need to as as much pectin into the cooking marmalade. Also it makes the marmalade a little tangy – so it is not your run of the mill sweet marmalade. It has some depth. And now I can look forward to homemade marmalade all throughout the year, even after the citrus season!