Being snow bound is the best. Baking when you're snow bound is even better. Not to be trite, but here's the skinny on the day's events: cozy warm fireplace, the dogs, me crocheting a granny square hat, husband reading, a pot of veggie soup on the stove simmering all day, a fresh-baked loaf of ciabatta bread to accompany said soup: yesterday had to be one of the bestest Sundays ever. Then I whipped up these hand pies for dessert, and I'm not ashamed to say, my Yankee-self cherished every snowy moment of it all. More snow please! And how about like two weeks of summer, then fall.
Monday, March 25, 2013
Wednesday, March 20, 2013
Vegan Blueberry Jam Surprise Breakfast Muffins: The Chia Seed Experiment (And. . . Seeing Stripes, Finishing Stripes)
Sometimes when I bake muffins for breakfast, I actually want to have them for dessert . . . and then for breakfast, too. This muffin in particular taunted me. I've had a love affair with blueberries for as long as I can remember. I make blueberry jam whenever they're in season. I smother my pancakes with blueberries, put blueberries in smoothies, use frozen blueberries on my oatmeal in the morning. If there's a scientific link between the consumption of blueberries and one keeping their "wits" about them into old age, I'd be a perfect study participant for such work. Just check back with me in about twenty years. Maybe fifteen. Okay ten.
Saturday, March 9, 2013
Vegan Carrot Zucchini Lime Bars (Chive Talking, Perennial Dividing and . . . The Scrappy Gremlin Quilt)
If a cake has vegetables in it, does that make it less of a cake and more of a food group? My guess is no. I've probably made over two dozen carrot cake recipes in my lifetime, they always begin the same way: shredding carrots. "Shredding" is labor intensive--more mess to clean up. So I'll make excuses to not attempt carrot cake baking and instead switch to an easy chocolate pan cake or cookies. That kind of thinking is no longer an option in my kitchen. I love carrot cake. There was once a time in my life when the only carrot cake I knew was a boxed kind. Such dark and sad days those were.
Saturday, March 2, 2013
Vegan Buffalo Chicken "Potato" Pizza (Winter Food for Snowy Days, Blog Changes and. . . Veggie Seeds Now Sprouting!)
When my hot sauce cravings call, I try to answer. I found myself facing a dinner crisis yesterday afternoon. I'd been fiddling around with my blog all morning. Here it was now three in the afternoon already: what's for dinner?! Husband's favorite pizza is Jim Lahey's Pizza Patate. Anytime I ask, what kind of pizza he'd like? Pizza Patate! is nearly always the answer. I admit my admiration for this pizza as well, but the challenge for me as the cook and overall "health keeper of the house" has always been what to serve with this pizza. (Potatoes on dough does not a dinner make. To my mind, at least.) A nice salad usually suffices. But this time, I wanted to go bigger with bold flavor, but not so bold as to require a third or more a cup of hot sauce! My dilemma was solved with creating a roux for the hot sauce thereby using less of it, while not sacrificing any of the Buffalo flavor.