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A couple of recent loaves from my Aga oven. The riser in these was the remains of some buckwheat liquid with active yeasts that has been in the fridge since Christmas morning, with one usage/addition since. Good and lively stuff!
Cake balls dipped in white chocolate and hand painted to look like eyes.... there's berry jam underneath in the center of the donut....
So delicious! Thanks to Debbie Vassil for sending me the recipe! :)
For recipes, how-to's, and tips: howtoeatacupcake.net
Eggs Benedict and Eggs Florentine from scratch: blender hollandaise and buttermilk english muffins adapted from Michael Ruhlman
Sounds super lemony right? The lemon flavor is very delicate. You'll taste just the right hint - yum!
makes for a delicious breakfast.
recipe:
- 3 to 4 google searches to compare recipes and average them together
- 1 small food-grade shellacked sugar pumpkin, roughly the size of a small human's head (or, as big as a cantaloupe)
- another pumpkin for backup in case the first one explodes or is met with some other unfortunate circumstance
- 1 1/2 cup heavy cream
- 1/2ish cup packed brown sugar (dark brown)
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 2 eggs + 1 more yolk
- half a dozen different spices mixed together at varying unspecified increments. or, trader joe's pumpkin spice
- store-bought graham-cracker crust that isn't really supposed to be baked at all
- 1 other person to do half the work and eat half the pie
directions:
1. hack the very life out of the first pumpkin. try about 6 knives. stand up for your cutlery when the other person complains that they must not be sharp enough. tell him to "man it up" and watch him smash it on the stovetop to no avail.
2. if you ever manage to cut the pumpkin open, scoop out all the guts and then debate on the best way to prepare it (approx 1/2 hour)
3. do a few more google searches on the best way to cook the pumpkin and find some stuff in your kitchen that sorta mostly matches the container in the picture that the pumpkin is being cooked in. proceed to bicker about whether said container is microwave-safe or not.
4. microwave/steam/boil hacked up pumpkin pieces (first we did halves and then eighths) until pokable with fork. scoop out pokable flesh and mash up witha fork. then decide maybe to put it in the blender instead.
5. add all the stuff together and whisk.
6. deliberate about whether to bake the no-bake pie crust. come to the conclusion that there's no other option since the grocery store is closed, and you are too tired from battling the pumpkin to attempt a home-made crust. pour into pie crust being careful not slosh it all over the inside of the stove when you put it in.
7. find something to do with the mysteriously leftover 1 cup of pie mixture stuff.
7. oh, don't forget to pre-heat the oven to 425 degrees a few steps back.
8. bake at 425 degrees for 15 minutes, then turn down to 350 and bake until it seems done, but then when you poke it with a fork you don't think it's done. just leave in for awhile longer until there's no question that it's definitely done.
9. take out and let cool for an inordinate amount of time.
10. EAT!
Eggs Benedict and Eggs Florentine from scratch: blender hollandaise and buttermilk english muffins adapted from Michael Ruhlman
The most deconstructed Mac & Cheese of all time?
Have you ever thought leeks would make beautiful, long noodles if you just cut them lengthwise? Me too.
For next time: Nutritional Yeast for legit cheesiness. There was definitely something about those creamy cooked leeks and bright orange pumpkin that was cheesy...
THIS WAS SO EASY, p.s.
Seriously:
Rehydrate TVP chunks in Onion Broth. Let them sit and soak up while you chop dem leeks. I had about 1 cup TVP in about 1½ cups hot broth.
Cut two leeks lengthwise. I use the green tops too. They're as chewy as they are flavorful (VERY).
In a large pot put some olive oil. Throw in your leeks and TVP with whatever broth is left (hopefully barely any). As they cook and brown, add extra water/broth powder.
Add canned pumpkin, maybe about 1½ cups or more.
Add some Braggs, Garlic Powder, Salt & Pepper.
Add chickpeas, cause you have about 1 cup leftover in the fridge for no reason..
Throw fresh chives on top when you serve/take a picture like it's 1989.
Specially made "from scratch" meatballs, especially for baby! With a mix of bread crumbs and baby cereal, these meatballs are seasoned with herbs and spices, but no salt or sugar! They're perfect for little hands to hold and self-feed. And they freeze well, to boot!
Baby Meatballs
Recipe adapted from www.wholesometoddlerfood.com/toddlerfastfoods.htm
1 pound ground turkey or ground beef
3/4 cup bread crumbs
1/4 cup baby cereal
1 egg
Spices (garlic, pepper, basil, thyme and oregano all work well -- remember, babies and toddlers NEVER need salt and sugar)
1. Mix ground beef with bread crumbs, baby cereal, egg and spices.
2. If mixture is too dry, add a little milk. If mixture is too wet, add a little more cereal or bread crumbs.
3. Roll into small balls, and bake at 375F until golden or for about 20-25 minutes (longer for larger meatballs).
4. Cool and serve immediately, or wrap and freeze for future mealtimes.
There is only so much batter your muffin tins can take, no matter how big you want them to be.
Enter the closest cake pan within reach. Bonus loaf! Yay!
p.s. Fresh nutmeg, guys. Copious amount. Game changer.
As Mr Chiots and I transitioned from buying packaged food, we needed an alternative to the granola bar. When we’re out filming, we need to have snacks that give us energy and keep us from getting too hungry. I discovered the recipe for these healthy cookies several years ago and have been making them ever since. These little cookies make wonderful on the go snacks. They’re packed full of all kinds of healthy ingredients and you can be at peace knowing there’s no high fructose corn syrup, soy protein isolate, artificial colors, flavors, partially hydrogenated fats, GMO ingredients or any of that scary stuff.
For recipe: chiotsrun.com/2010/12/01/healthy-carrot-oatmeal-bites/
Yellow cakes, butter cream with chocolate cookie crumbs for dirt.
I was asked to do the cake last minute for my nephew's birthday party which was on Saturday. I basically came up with the idea on the spot in a matter of about 2 minutes. It came out waaay cuter than I ever imagined. I think this is to date one of my best yet. I'm definitely NOT bragging, but I'm pleased with it myself, and he and his mom along with all his friends loved it. Boys, the grosser it is the more they love it right?
Taking inspiration from the Hush - Hush Kid Friendly Lasagna this HUGE batch of baked pasta featured homemade veggie sauce with home-dried tomatoes, balsamic vinegar, and fresh lemon balm. Meat was replaced with a vegan beef mixture. The "white sauce" was a mixture of Cookin' Greens spinach, homemade ricotta and this secret ingredient .
One Day at a Time Lasagnettes with Dark and Rich Sundried Tomato Sauce
Adapted from Classic Snacks by Casey Barber
Review: readwritecook.blogspot.ca/2013/04/classic-snacks-made-fro...
Eggs Benedict and Eggs Florentine from scratch: blender hollandaise and buttermilk english muffins adapted from Michael Ruhlman
Nothing more beautiful than a muffin top that's not even out of the oven yet.
Blackstrap Molasses gives it that rich, deep taste & color. (And iron. And calcium. And magnesium..)
Plus I can't sing Fresh Nutmeg's praises enough. ♫ Fresh Nutmeg ♪♪♪
Justin is crazy about these and he is usually unimpressed with my baking because he is no fan of the healthy substitutions I try. I'm proud of these. Don't expect them to be like cake. They are a bit heartier.
Here is my recipe:
1 c. wheat flour ( I use the more finely ground type that is intended for baking)
2 c. instant oats
1/2 c. honey
2 tsp. baking powder
1/2 tsp baking soda
pinch of salt
1 egg
1 cup of soymilk
1/2 cup of applesauce
1/4 tsp. cinnamon
1 tsp. vanilla extract
3 roughly mashed overripe bananas
loads of walnuts
mix the wet stuff and dry stuff seperately and then stir them together. Don't stir too much. Lumpiness is ok.
Fill muffin tins and sprinkle with oats, cinnamon and a touch of sugar for sparkle.
bake at 400 degrees for 20- 25 min.
I'd be very interested to hear feedback if someone trys these. Any helpful suggestions or substitutions are more than welcome. I'm pretty new to this.
Individual Marbled Cakes: Sweet and sinful cake with a creamy ricotta vanilla filling and buttery whole wheat streusel - perfect for your valentine, family, friends or yourself alone!
Get the recipe on the blog:
aspoonfulofphotography.blogspot.de/2014/02/individual-mar...
Taking inspiration from the Hush - Hush Kid Friendly Lasagna this HUGE batch of baked pasta featured homemade veggie sauce with home-dried tomatoes, balsamic vinegar, and fresh lemon balm. Meat was replaced with a vegan beef mixture. The "white sauce" was a mixture of Cookin' Greens spinach, homemade ricotta and this secret ingredient .
One Day at a Time Lasagnettes with Dark and Rich Sundried Tomato Sauce
A moist, eggless wonder for morning snack at school - simple vanilla cake (enriched with wheat bran and germ) is moistened with yoghurt, made eggless with tofu and swirled with a fresh fieldberry puree that I cooked down until thick.
Jam-Swirled Yoghurt Cake
1 ½ cups low-fat vanilla yogurt
¾ cup melted unsalted butter
¾ cup sugar
6 oz silken tofu
2 tbsp vanilla
1 ½ cups flour
1 cup whole wheat flour
½ cup wheat bran
½ cup quick (not instant) oats
½ tbsp baking powder
½ tbsp baking soda
1 tsp salt
1 ½ cups 100% fruit jam, warmed until runny
Preheat oven to 350F and grease a 9x13” pan.
Puree yoghurt, butter, sugar, tofu and vanilla until smooth.
Pour into a large bowl and stir in flours, bran, oats, baking powder, baking soda and salt until a thick batter forms (do not beat).
Pour into the pan, then dollop the jam on top. Swirl in with a knife or chopstick.
Bake for 50 minutes, cool completely in the pan.
Slow Cooking
I love to cook and bake. Today I made Mushroom Fried Rice and added the 4 elements...as you can see on my iPad. Remember to always taste what you make, it's a rule that all cooks know is very important.
Eggs Benedict and Eggs Florentine from scratch: blender hollandaise and buttermilk english muffins adapted from Michael Ruhlman
daughter & friends created this in their restaurant - which seems to be a favorite game these days.
play-doh masterpiece!
Eggs Benedict and Eggs Florentine from scratch: blender hollandaise and buttermilk english muffins adapted from Michael Ruhlman
I used mostly pot likker (collard stock w/ crushed red pepper) for this soup and only needed salt and celery seed to get the spice profile where I wanted it.
One Batter that magically seperates into three layers during the baking time: soft cake paired with a thick yet light custard and speckles of fresh, seasonal rhubarb. Get the recipe on the blog:
www.aspoonfulofphotography.blogspot.de/2014/04/rhubarb-ma...
and impress family and friends at the next get-together!
I've blogged about my home canned tomato soup many times. It's one of my most popular posts, people are always writing asking the recipe and telling me how much they love the soup. It's one of the few things I can every year without fail. The first year I canned only 30 pints of it and it was gone way too soon. Last year I did 31 quarts and 7 pints and we only have 2 quarts left.
I use an old Squeezo to make my soup, this one was handed down to me by my mom. It's the one we used for applesauce & tomatoes growing up. It's a relic but still works great, and I love that it doesn't have any plastic parts. I love pulling it out, I even use the same block of wood on the counter that we used growing up.
chiotsrun.com/2010/09/16/stocking-the-pantry-with-tomato-...
Espresso and walnut cake from Julian Day's book Classic Artisan Baking, frosted with a homemade ricotta (yep, I made the made the ricotta too)-mocha frosting and dusted with cocoa.