The Farm Chicks

How to Make the Best French Toast

Who would have ever guessed that the question of How to make French Toast would be such a thing? It's a question I received a lot from my children when they were growing up - the first time being when one of them came home from a sleepover. The friend's family had served it for breakfast and my son was confused. He said there were big chunks of eggs on the toast and that it didn't taste right, or at least how he was used to it tasting at home. Sometimes, the most basic recipes, even though quite simple, might not be done in a delicious way. For my children, I wanted to make sure they knew how to get it right and to make it the best and most delicious it could be. For your enjoyment, I'm sharing my basic version:

and my fancy version as well:

Basic French Toast Recipe:

• French bread loaf
• 2 eggs
• 1 1/2 cups milk (2% preferred)
• 1 teaspoon granulated sugar (optional)
• 1 Tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• Salted butter for frying

Slice a loaf of French bread into 1/2" thick slices and set aside. Whisk eggs until they're completely blended. Whisk in milk. Whisk in sugar. Whisk in vanilla. Last of all, whisk in cinnamon until completely combined and pour the mixture into a shallow bowl.

Add a dab of butter to a frying pan and heat at medium until butter just begins to bubble and turn lightly brown. Quickly dip both sides of a slice of the French bread and place into the hot pan. Continue with as many slices as will fit into the pan and cook each side until toasted golden brown. Stir liquid mixture each time before you dip a new batch of bread.

Serve stacks of warm French toast with maple syrup and a dab of butter on top, if you'd like. To add a special touch, dust with powdered sugar before serving.

For my fancy and almost dessert-like version, layer stacks of warm French toast with softened mascarpone cheese, raspberry jam, fresh raspberries and a dusting of powdered sugar. Trust me, this is heavenly.

Notes:

• I prefer using 2% milk for French Toast. It's not too rich but not watery either.
• Whenever possible when I'm working with a recipe that I will need to pour into another dish, I like to do all the mixing in a large measuring cup with a spout. This Pyrex version is my favorite.
• It's really important to completely whisk the eggs until smooth. If you don't do this, you will have chunks of fried eggs on your toast and that is not ideal.
• When you add the cinnamon, you may think it looks like too much. Don't worry, one teaspoon is the perfect amount that you need for the best flavor. Whisk in well until it's completely combined and add into the shallow bowl for dipping the bread:

• Don't let the bread linger in the liquid mixture. Quickly dip each side so the bread is moistened but not soaked. Use a fork to help lift the bread out of the liquid mixture.
• I have two favorite pans for cooking French Toast: My All-Clad frying pan and my classic cast iron frying pan. Both work really well:

• For dusting food with powdered sugar, I use this great little sugar shaker. It's one of my favorite kitchen tools and adds such a sweet and pretty touch to everything from french toast to cakes, cookies, gingerbread houses, etc.
• Mascarpone is an Italian version of cream cheese. I like to very slightly warm it in the microwave to make it easily spreadable.
• Because I get so many inquiries about the products I use, I've partnered with Amazon as an affiliate, which allows me to link to the products I use in applicable blog posts, compile lists of some of my favorite items, and earn a commission from Amazon. I've begun compiling my lists and will be regularly updating. You can find my Amazon page here.

Questions? Please post them in the comments section below.

. . . . . .

Between posts on my website, and all year long, I'm preparing for The Farm Chicks Vintage & Handmade Fair. You can read alI about it here. I also document my life on Instagram. You can follow along with me there.

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Buttercream Botanical Autumn Cake

You know how much I love to forage for supplies to make floral arrangements, but why not consider those same possibilities in buttercream form? With that thought in mind, I set out to make an Autumn cake with botanical items of the season made in nothing but buttercream. I settled on blackberries, rosehips, snowberries, and roses.

This project was exactly what I needed today while it was cold and rainy outside. Here's how I created the berries and rosehips:

For the blackberries, I used a Wilton cake decorating tip #3 and piped out an oval roughly the size of a blackberry. Next, I added little dots all over the oval, and last of all, I pressed down the little dots that were too pointy by dotting my fingertip into water and then onto each little dot, very carefully pressing down each one until it looked just like a blackberry:

For the rosehips, I used a Wilton cake decorating tip #5 and piped out a shape that resembled a rosehip. Then I added tiny little tendrils at the tip of the rosehip using Wilton tip #1:

For the snowberries, I used a Wilton tip #2 and piped out little dots resembling snowberries and finished each one with a little dot piped out using a Wilton tip #1:

My advice on making the berries and rosehips look their best is to not try and make them look exactly the same. Blackberry and rosehip sizes should vary. With the snowberries, try not to place each little center dot perfectly. Place some of the center dots slightly askew, which mimics nature.

Now I'm off to enjoy the rest of this stormy Sunday, a cup of tea, and definitely a bit of cake. How about you?

Notes: I buy all of my cake supplies at Carolyn's Cake Supply Shop in Spokane, Washington, which is a small brick and mortar locally owned specialty shop in our city. There are so few of these dear little shops left around the country and we're so lucky to have it. If you're interested in supporting small business, give them a call (click link for phone number) to place an order for any of your cake decorating supply needs.

For this project, I used Americolor gel color 135 gold for the roses, Americolor gel color 145 eggplant for the blackberries, Americolor gel colors 133 maroon and 120 super red for the rosehips, and Americolor gel color 144 moss for the center dots on the snowberries.

My go-to small kitchen appliances are:

Stand Mixer

Hand Mixer

Food Processor

Immersion Blender

Instant Pot

. . . . . .

Between posts on my website, and all year long, I'm preparing for The Farm Chicks Vintage & Handmade Fair. You can read alI about it here. I also document my life on Instagram. You can follow along with me there.

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Pumpkin Recipes Roundup

As we near the end of October, it seems like the world can’t get enough of pumpkin anything and everything. And I’ll admit, I love a good pumpkin treat myself. Here’s a round-up of my favorites:

Serena’s No Bake Pumpkin Cheesecake:

Spiced Pumpkin Sippers:

Pumpkin Pancakes:

Pumpkin Aebleskivers:

Wishing you a happy, pumpkin-filled weekend!

Love,

Me

Pumpkin Pancakes

Sometimes I post quick and easy recipes straight onto my Facebook page or Instagram, rather than working on a full post here on my blog. I created this recipe for Pumpkin Pancakes one fall weekend a few years ago and posted the recipe straight to Facebook. It was my most popular post ever, with more than 285,000 shares. You guys love your pumpkin recipes as much as me! I thought it'd be fun to share the recipe with my blog readers too and I hope you enjoy it as much as my family and the Facebook community does.

Pumpkin Pancakes

1/4 Cup Pumpkin Purée

1 Egg

1 Cup Milk

1 Cup All-Purpose Flour

1 Tablespoon Sugar

2 teaspoons Baking Powder

1 teaspoon Ground Cinnamon

1/2 teaspoon Pumpkin Pie Spice

Pinch of Nutmeg

Whisk pumpkin purée and egg together until smooth. Add in remaining ingredients and whisk until smooth. Fry batches in a cast iron skillet for a tasty fall breakfast treat.

Note: Nut milk can be substituted for the regular milk if desired.

. . . . . .

Between posts on my website, and all year long, I'm preparing for The Farm Chicks Vintage & Handmade Fair. You can read alI about it here. I also document my life on Instagram. You can follow along with me there.

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Spiced Peach Shortcakes

I had a nice time visiting with Bev last week when I went to get some fresh peaches from her orchard. My new neighbor who bought the cabbage farm next door was coincidentally there picking some peaches herself and it was nice to squeeze in some girl talk that morning. It also happened to be Colin and my anniversary so on my way home I started thinking about what I could make with the peaches for dessert that night and these little shortcakes began to develop in my mind. I was so happy to see Colin and the boys enjoying them later that night.

Spiced Shortcakes:

• 2 cups all-purpose flour
• 1/2 cup cold butter, cubed
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• pinch of ground nutmeg
• 1/3 cup milk
• 1 egg
• 1 tablespoon molasses

Preheat oven to 450 degrees Fahrenheit.

Combine flour, butter, brown sugar, cinnamon, and nutmeg in a food processor and pulse until blended and butter pieces are roughly the size of small peas or peppercorns. (You can also cut the ingredients all together in a large bowl using forks or a handheld pastry blender). Make sure to take care to not over mix.

Combine the milk, egg, and molasses together in a small bowl or measuring cup and gently stir until the egg is slightly mixed in. Pour liquid mixture into the flour mixture and gently toss with a fork until it all begins to come together. Give the mixture a few flips and squeezes with your hands until it's all held together and turn out onto a floured surface. (Again, take care to not over mix the dough). Dust top with more flour and press into a 3/4 inch thick circle. Using a biscuit cutter, press out your shortcakes and place them on a parchment lined (or lightly oiled) baking sheet. (This recipe makes about 9 shortcakes). Bake for 8-10 minutes, just until center begins to feel slightly firm to the touch on the top center of the shortcakes, and the bottoms are browned.

Spiced Whipped Cream:

• 2 cups whipping cream
• 1 teaspoon ground cinnamon (or more or less to taste)
• 1/8 teaspoon ground nutmeg
• 2 teaspoons honey
• Granulated sugar to taste

While the shortcakes are baking, prepare your whipped cream. For 9 shortcakes, I like to make about 2 cups of whipped cream. To prepare your whipped cream, pour whipping cream into a large bowl. Add Cinnamon and nutmeg and whip until the cream just begins to thicken. At this point, while the beater is still running, drizzle in the honey. (I like to use 1 teaspoon of honey per cup of whipping cream). After honey is whipped in, slowly pour in the sugar and beat until the cream is fully whipped.

After the shortcakes have cooled to just slightly warm, or room temperature, you are ready to serve! Cut cakes in half, top with whipped cream and freshly sliced peaches and dust with a tiny bit of nutmeg, if desired.

For an extra little finishing touch, dust with a bit of ground nutmeg:

Notes:

The shortcakes will look sort of dry and crumbly but they are the perfect texture and are actually quite tender, light, and delicious and hold up really well for several days if stored at room temperature in an airtight container.

I add honey to my whipped cream because it stabilizes the cream, and it won't separate. (This is really great if you're storing your extra whipped cream for any period of time!)

*Thoughts*

I've touched briefly on this recently... It's been nice making a comeback here on the blog after several years of barely making it here to post during that time. I was taking care of my family who needed my complete focus. Something that took a hold over me while I was away was that it was almost entirely impossible to have a creative thought. I was just trying to make it through. In hindsight, I've thought that it's so sad that in my most trying times, the creativity fell away. I missed those thoughts so so much. Now, more than ever, I'm so thankful for every little life moment that feeds my soul - like a freshly picked peach, the scent of peaches hanging in the orchard air, visiting with my neighbors, riding my bike to get corn from Francis at Eleven Acres, tending to the lavender, and hearing one of my children whistling or humming a song. It's all bringing me back to life and I'm so happy to be here again.

. . . . . .

Between posts on my website, and all year long, I'm preparing for The Farm Chicks Vintage & Handmade Fair. You can read alI about it here. I also document my life on Instagram. You can follow along with me there.

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Mini Strawberry Rhubarb Crumble Pies

These mini pies are strawberry rhubarb pie meets rhubarb crumble with the topping adding the perfect sweet and crumbly addition. To make them extra special, serve still slightly warm with a scoop of old-fashioned vanilla ice cream.

Mini Strawberry Rhubarb Crumble Pies

Dough:

1 batch of your favorite pie dough. (I use this recipe, reserving the extra dough for future use)

1. Roll out pie dough on a lightly floured surface to 1/8" thickness.
2. Use mini 3" pie pans as a guide by placing them face down on dough and using a knife to cut around each pan. Use a metal spatula to lift pie dough circles into the mini pie pans. Do not worry about the crust covering the lip of the pans, that isn't necessary.
3. You will want to have 15-16 mini pie pans lined with pie crust.

Filling:

4 1/2 cups fresh rhubarb, cut into 1/2" cubes

1 cup fresh strawberries, hulled and quartered

3/4 cup granulated sugar

1/3 cup all-purpose flour

Heat oven to 375 degrees Fahrenheit.

1. Combine the rhubarb, strawberries, sugar, and flour in a mixing bowl.
2. Evenly scoop this fruit filling into the prepared mini pie pans. Mound the filling up a bit because it will condense down as it bakes.
3. Place the pies on a parchment-lined baking sheet.

Crumble Topping:

3/4 cup all-purpose flour

3/4 cup packed brown sugar

3/4 cup old-fashioned rolled oats

1/2 teaspoon ground cinnamon

1/2 cup cold butter (1 stick) cut into small cubes

1/2 cup chopped walnuts

• Combine all of the Crumble Topping ingredients into a mixing bowl and cut the butter into the mixture with a pastry cutter or with your hands, until the mixture forms small crumbs.
• Evenly scoop the crumble mixture over each of the pies. You may need to softly press the crumble mixture into place if it is falling off the pies.
• Bake for approximately 40 minutes or until the crumble is browned and the filling is bubbling. Serve warm with vanilla ice cream or pack for a picnic or lunch and eat at room temperature.
  Notes:

This recipe makes 15-16 mini 3" pies.

If you're not super familiar with rhubarb, you can learn more about it here.

I use mini 3" pie pans for this recipe from Baker's Party Shop.

This week I've been posting all about strawberries. What has been your favorite post so far?

. . . . . .

Between posts on my website, and all year long, I'm preparing for The Farm Chicks Vintage & Handmade Fair. You can read alI about it here. I also document my life on Instagram. You can follow along with me there.

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Pickled Strawberries

I know when you think of strawberries, it's of the sweet berry we all know and love and not of something sour or pickled. But that's the fun of summer and the abundance of fruit that's available. We can try new things, like pickling strawberries! And they're great for adding into lots of summery dishes.

To get started, you'll need to make the pickling liquid. It's really simple:

Pickled Strawberries

1. Combine 1/2 cup apple cider vinegar, 1/4 cup white vinegar, 2 Tablespoons granulated sugar, and 1/4 teaspoon salt in a small saucepan.
2. Heat and stir until sugar is dissolved.
3. Once the mixture comes to a full boil, remove from heat and cool to room temperature.
4. While vinegar is cooling, add small whole strawberries (that have been washed and had stems removed) to a jar.
   
   
5. Pour cooled vinegar solution over the strawberries.
6. Cover and refrigerate for a few hours or overnight.

To use, add whole berries to a cheese plate, sliced berries to a summery rice pilaf salad, or to a green salad that could use a little kick.

Notes:

• Make sure your vinegar solution is cool before using, as warm vinegar will make the strawberries soft and not very appealing.
• The berries should be subtley pickled, not overly so. Plan on using the berries right away after pickling.
• Pickled items are especially good when mixed with items that balance them out. So for example on your cheese plate, in addition to the pickled strawberries, you'd want to have some sweet elements like yellow raisins, apple slices, etc., as well as a mix of textures like soft and crunchy. Same with a salad, maybe the dressing has been sweetened with honey and you've added crunchy nuts and so on.

This is Strawberry Week on my blog! Stay tuned tomorrow for another post all about strawberries. Love, me

. . . . . .

Between posts on my website, and all year long, I'm preparing for The Farm Chicks Vintage & Handmade Fair. You can read alI about it here. I also document my life on Instagram. You can follow along with me there.

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Strawberry Picking Picnic

There's high anticipation on the bluff for strawberry season, with it kind of being the kickoff to the fruitful season that lies ahead for the farms here each summer. Strawberries are such a good crop to get your kids hooked on picking too, because the berries are big and it's easy to fill a flat pretty quickly.

For a fun summer outing, head out to your favorite u-pick berry farm and make a day of it - berry picking, followed by a picnic in the strawberry field.

For a simple and tasty picnic, start with packing up some Turkey and Strawberry Jam Baguette Sandwiches:

1. Slice baguette in half, down the middle making a top and bottom for your sandwiches.
2. Cut the bread to any size length you want.
3. Spread bottom with dijon mustard, top with turkey, sliced provolone cheese, arugula, spread strawberry jam on top half, and wrap. Or you can pack tiny jars of jam and spread on your sandwich when you're ready to eat.

For a special treat, make Strawberry Piesticks in advance for your picnic:

1. Roll out your favorite piecrust and cut into strips about 1.5" wide x 4-5" long.
2. Carefully spoon or pipe strawberry jam down the center of half of the strips, leaving an open edge on all four sides.
3. Wet open edge with water (you can do this by tapping your fingertip into a bowl of water and dabbing the water on the edge of each jam covered strip).
4. Top the jam-filled strips with remaining pie crust strips and gently press edges together. Gently press all along edges with a fork to seal. Poke holes on the top of each piestick with a fork, allowing steam to escape while baking. Bake at 400 degrees Fahrenheit until the Piesticks are golden brown, approximately 15 minutes.
5. Cool completely and pack for your picnic.

Pack a jar of Nutella for dipping the Piesticks and your fresh-picked strawberries!

Pack up some drinks, a quilt or two, and you're ready to enjoy your day of berry picking and picnicking.

Notes:

You can find my favorite piecrust recipe here. For a similar recipe and technique of mine for making piesticks, click here.

Sources:

Tiny jars of Bonne Maman jam, Cawston Press Sparkling Rhubarb Juice, Nutella and Weck Jar were all sourced at Cost Plus World Market. World Market is one of my favorite sources for picnic supplies!

Wonderful canvas linen: Raw Material Designs.

Parchment paper: The Container Store.

Today is the beginning of a week of posts all about strawberries! Stay tuned tomorrow for another post dedicated to this special little fruit.

. . . . . .

Between posts on my website, and all year long, I'm preparing for The Farm Chicks Vintage & Handmade Fair. You can read alI about it here. I also document my life on Instagram. You can follow along with me there.

. . . . . .

Citrus Pops!

As I write this, it's gray and foggy here. These cold days really don't inspire thoughts of bright flavorful treats, but truth is, it's citrus season and aren't we lucky! And sure, you can peel yourself an orange. But you can make citrus pops too! A treat I discovered from my friend, Sylvia, who makes popsicles from freshly squeezed grapefruits. So, I decided to give it a try, using lots of different citrus. 

It couldn't be any easier. Simply juice your choice of citrus. Don't worry about filtering out the pulp. Pour juice into popsicle molds and freeze.

That's it. And girl, let me tell you, these little pops are the most delicious treats and a sure way to add a POP! of brightness into your day.

Popsicle Mold: JoAnn's

Note: If you don't have a popsicle mold, dixie cups are a fine alternative.

 

 

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Health, Diet, and Why I'm Talking About It

Lunch Bowls

What I've found in changing the way I eat is that it takes more time. There's a lot of prep work that's involved because, as I like to joke, I'm eating vegetables for a living! Really though, with the amount of vegetables in my life now, it seems like I'm always chopping and dicing. So what that means is that sometimes when lunch rolls around, I'll just eat a piece of fruit or skip the meal altogether because I don't want to put in the work.

Something I've found to be a lifesaver is having options on hand to pull together a delicious lunch bowl - which is a bunch of tasty and healthy ingredients all together in one bowl. What that entails is a little bit of work ahead of time. If I'm making brown rice or quinoa with dinner, I'll make an extra amount for use later. I also pull together whatever veggies and herbs I have on hand that sound good together, and prep them for later use. Oftentimes I'll cube and pan sear some extra-firm tofu as well. (It keeps nicely in the fridge).

A tasty combination is quinoa, bok choy, tofu, carrots, green onions, cucumbers, and cilantro. (I especially love quinoa because it's a healthy seed that's packed with protein). But there are SO MANY tasty combinations. (See notes below). Despite the little bit of prep work, it makes for a pretty easy meal.

Recipe:

Cooked quinoa (rather than cooking quinoa in water, I like to substitute vegetable broth for more flavor).

Fresh vegetables of your choice

Seared tofu (Cube and lightly salt tofu or marinate in soy sauce before cooking. Sear in an oiled pre-heated skillet on high heat. (If you've marinated in soy sauce, make sure you completely drain before adding it to the pan). I think cast iron works best for this. Searing gives a nice flavor to the tofu and a more enjoyable texture. If you're avoiding tofu, a good substitute is eggplant, prepared the same way).

Rice wine vinegar or soy sauce

Sricha, if desired

Add desired amounts of each ingredient to a bowl and sprinkle with a little bit of rice wine vinegar or soy sauce. If you like a little spice, add some sricha as well. Then, mix it up and enjoy. Your own little lunch bowl.

Notes:

I prefer extra-firm tofu. I think it has the nicest texture and holds up the best when cooking. I find the brands in the tub with a little water tend to be tastier than the brands that are vacuum sealed in plastic. I know some people like to use it as a meat substitute but I don't. I think if you have in your mind that it's a substitute for meat, you're going to be disappointed because they are not similar in any way. And honestly, I think tofu is an acquired taste. I grew up eating it, so it's something I enjoy, as do our boys because they have as well.

I tend to buy red quinoa as opposed to white, because I have in my mind that it's healthier. I have no basis for this, but know that brown rice is healthier than white rice and there are many nutritional benefits to darker vegetables, so, I choose red if it's available and priced the same. Why not?

You can get fancier with these bowls and make an actual dressing. For the lunch bowl above, this dressing is tasty. (Using that dressing recipe, I sub soy sauce for the fish sauce and then skip the additional 2 teaspoons of soy sauce listed).

I use gluten free soy sauce or tamari.

There are endless variations on the lunch bowl. Here are a couple of ideas:

Brown rice, black beans, shredded red cabbage, diced tomatoes, roasted corn, guacamole and salsa or hot sauce.

Rice noodles or vermicelli, bean sprouts, chopped leafy greens, grated carrots, sliced radishes, seared tofu (if you're a meat eater, chicken would be a tasty alternative), raisins, and curry dressing. (For dressing, mix 1 cup coconut milk with 1-2 teaspoons yellow curry paste. Drizzle desired amount atop bowl).

For a last minute dinner, pull together your favorite combination of ingredients as if it's a taco night and let each person create their own bowls, using the components they choose.

 

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Health, Diet, and Why I'm Talking About It

Herb Olive Oil

My friend, Cheri, made a version of this oil one weekend as a delicious part of a girls weekend breakfast. It's herbaceousness with just a touch of saltiness is so incredibly tasty. It's perfect drizzled atop a plate of toast, fresh greens, and a fried egg, but it's uses are endless. It also makes a great last-minute homemade hostess gift.

Ingredients:

2 tablespoons fresh rosemary leaves

2 tablespoons fresh thyme leaves

2 tablespoons chopped fresh sage leaves

4 cloves fresh garlic

2 tsp kosher salt

2 cups extra virgin olive oil

Place herbs, garlic, and salt in a food processor. Pour in a splash of the olive oil. Puree until all ingredients are finely minced. Stir puree into remaining olive oil and pour mixture into a covered container. Keep in refrigerator.

Uses:

Substitute for ordinary oil in salad dressing

Marinade for grilled veggies, seafood, and meat

Toss with pasta for a delicious side dish

Stir-fry with peppers and onions

Perfect for a hostess, teacher, or favorite foodie friend gift

 

Grandma's Pie Dough

You can't judge a book by its cover, but you can judge a pie by its crust. This is hands-down the best piecrust ever, adapted from my mother-in-law Mary Jane's recipe. It's rich, flaky and unforgettable. You can make the dough, wrap it, and freeze for baking later.

Ingredients

• 4 cups all-purpose flour
• 3/4 teaspoons salt
• 1 tablespoon granulated sugar
• 1 3/4 cup cold, unsalted butter, cut into small pieces (3 1/2 sticks)
• 1 tablespoon white vinegar
• 1 extra-large egg

Directions

	Combine the flour, salt, and sugar in a large bowl. Cut in the butter using a pastry blender, food processor, or your fingers until the mixture resembles coarse meal.
	Whisk the vinegar, egg, and 1/2 cup of ice water together and mix into the flour mixture with your hands until just combined.
	Transfer to a clean work surface, and gently press to form a dough. Divide the dough into 4 equal parts. Shape each into a ball, flatten slightly to form a disk, and wrap in plastic. Chill for at least 1 hour. Roll out as indicated in your recipe.

Note

Feel free to use salted butter. If you do, skip adding the 3/4 teaspoon salt.

Mary Jane was given the original version of this recipe by a friend while living in San Diego and adjusting to life as a new mom with a husband at war. I often think of her when preparing this dough and can only imagine what a challenging time it must have been for her. Yet somehow, she still made time to bake pies. I love that.

Images by Thayer Allyson Gowdy

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Huckleberry Peach Pie

  My favorite summertime pie, full of juicy fresh-picked GreenBluff orchard peaches and wild huckleberries from Mount Spokane.

Ingredients

• 2 Discs Grandma's Pie Dough (You can find my recipe here)
• 5 cups peaches, sliced (about 5 medium peaches)
• 1/2 cup huckleberries
• 3/4 cups granulated sugar
• 4 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon

Directions

	Prepare the dough and lattice strips. Heat the oven to 400 degrees F. Roll out one of the disks of dough on a lightly floured surface to 1/8-inch thickness, transfer to a 9-inch pie pan and trim, leaving 1/2-inch overhang. Set aside and keep chilled. Roll the remaining disk of dough to 1/8-inch thickness and about 13 inches in length. Cut 10 one-inch strips using a pizza wheel or fluted pastry cutter. Lay strips on a parchment paper-lined baking sheet, cover with plastic wrap, and chill until ready to use.
	Make the pie. Toss the peaches, huckleberries, sugar, flour, and cinnamon together in a large bowl. Pour the filling into the prepared pie pan. Lay 5 of the dough strips lengthwise over the pie. Gently bend back every other strip and slide one of the remaining 5 strips down crosswise (and beneath the bent strips) to the end of the pie. Flip the lengthwise strips back to lay flat and bend the alternate lengthwise strips back. Slide another remaining strip down crosswise, placing it about 1 inch above the previous. Flip the lengthwise strips back, and repeat the process until all of the crosswise strips are placed. Trim the strip ends, leaving a 1/2-inch overhang. Fold the bottom crust over the lattice strips and crimp together. Chill for 10 minutes. Bake until fruit is bubbling and crust is golden brown -- 50 to 55 minutes. Cool on a wire rack.

 

Notes:

You can find my recipe for Grandma's Pie Dough here.

I highly recommend using only fresh, tree-ripened peaches as they are the most tasty and flavorful.

Huckleberries are sometimes compared to blueberries, mostly because of their similar appearance but are more tart,  flavorful, and honestly, much tastier. If you're substituting blueberries here, I recommend using a variety from a farm or farmer's market for the best flavor. Blueberries from the store tend to be much too bland, in my opinion.

If lattice crust is too intimidating, feel free to use a full top crust or use a small cookie cutter to cut out lots of shapes for a variation on the lattice.

Images by Thayer Allyson Gowdy

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Dandelion Tea

Another great use of dandelions is to brew them into as a simple tea. It’s really easy to make. Simply steep a handful of fresh leaves and blossoms in hot water for 5-10 minutes.

The tea is quite mild and reminds me of spring, which seems appropriate for the plant that truly is one of the earliest signs of the season.

 

Notes:

More about Dandelion Tea:

• Cool after brewing and serve as an iced tea, sweetened with honey.
• Dry the blossoms and leaves and store in an airtight container for a dried tea mixture that can be used throughout the year.

Add blossoms to iced tea before serving for a pretty presentation. Not in the mood for dandelion iced tea? Simply add dandelion blossoms to icy lemonade for a sweet touch. You should NEVER harvest dandelions for consumption from any area that has been fertilized or treated with chemicals, such as most suburban lawns or parks. They should be gathered from wild areas, free of pesticides and chemicals.

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Dandelion Morning

Yesterday I talked about the nutritional value of the dandelion - such a gem of a plant, and a great ingredient for starting your day in a healthy way. Luckily, it doesn't have to be complicated. Although the flower is a great source of nutrition, it's a little too bitter for me to eat raw, so I like to look for ways to incorporate the flowers with other ingredients that balance the bitterness. Smoothies are a nice way to accomplish this. Here's all you'll need for a Dandelion Smoothie:

• Almond milk
• 1 frozen banana
• Handful of dandelion flowers (with stems)
• A splash of maple syrup

Dandelion flowers really compliment the flavor of the banana creating a tasty combination. Blend and serve. It's as simple as that.

And how about some dandelion greens? They're a favorite of mine, for sure. In our house, the boys are partial to egg whites, so some eggs with dandelion greens and chives are sure to please. Here's what you'll need:

• 3 eggs per serving (we separate out the whites and use them only)
• 1 handful of dandelion greens per serving, chopped
• Chives to taste, finely chopped
• Olive oil for frying
• White pepper and salt to taste

Drizzle a skillet with olive oil and heat over a medium-hot flame. Add eggs to skillet. Sprinkle with a little white pepper and salt. Once they're just about cooked all the way, sprinkle with the greens and chives and quickly turn a couple of times to wilt. Breakfast is served!

Notes: White pepper is a nice seasoning for eggs as it's not too overpowering. For an afternoon snack, cook eggs the same way (with or without the yolk) and place on lightly toasted wheat bread with a little mayonnaise for a delicious egg sandwich.

Notes:

If you're into juicing, dandelion greens would make a great addition to your mix. If you're feeling ambitious, dig up some dandelion roots to throw in as well. (See note below regarding where to harvest dandelions).

For best nutritional value with dandelions and any other plant, eat as soon after harvesting as possible.

You should NEVER harvest dandelions for consumption from any area that has been fertilized or treated with chemicals, such as most suburban lawns or parks. They should be gathered from wild areas, free of pesticides and chemicals. Just as the greens you grow in your garden, the first picking of dandelion leaves is the most tasty. If you pick regrowth from the same plant, the leaves will be increasingly bitter. My favorite in-print book for foraging is Wild Edibles by Sergei Boutenko.

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Asian Quinoa Lettuce Wraps

I'm always looking for healthy ways to add proteins into my meal making and quinoa is a big favorite of mine. I like how it can sort of mimic ground meat, when flavored well. I first created this recipe as an appetizer for a friend's birthday party and have since been serving it to Colin and the boys for dinner. The first time I served it, one of the boys said, "Wow mom, this is actually really good!"

Ingredients

• 3 cups Cooked Quinoa (1 cup dry quinoa, cooked with 2 cups water yields 3 cups cooked quinoa)
• 1 cup Minced Carrots
• 1 cup Finely Chopped Savoy Cabbage
• 1/3 cup Finely Chopped Green Onions
• 2 tablespoons Sesame Oil
• 1/4 cup Soy Sauce
• 1 teaspoon Ground Fresh Chili Paste (This amount just adds flavor. To make it spicy, add 1-2 teaspoons more.)
• 2 tablespoons Roasted Peanuts, Chopped
• 1 teaspoon Packed Brown Sugar
• 1 head Butter Lettuce

Directions

	Pull butter lettuce leaves off of lettuce head, carefully keeping each one whole. Rinse and dry and place on a serving tray.
	Chop carrots, savoy cabbage, and green onions.
	Heat sesame oil in a large frying pan over medium high heat. Add chopped vegetables and fry until cabbage begins to wilt, about two minutes.
	Add cooked quinoa, soy sauce, and chili paste. Turn mixture in the pan with a metal spatula, until combined. Cook until soy sauce and chili paste begin to caramelize and quinoa begins to slightly brown, about 3-4 minutes. Remove from heat and place into a serving dish.
	Combine peanuts and brown sugar and place in a small bowl, alongside the quinoa filling and lettuce leaves.
	To eat, fill a lettuce leaf with several spoonfuls of the quinoa filling and sprinkle with peanuts. Eat like a taco.

Spoon into lettuce leaves:

and top with peanuts. The brown sugar peanuts add a nice flavor pop and crunch to the savory filling:

Notes: The quinoa mixture will taste slightly salty on its own, but you'll find it's just right once eaten in the wrap, as it needs the flavor to shine through the lettuce wrapping. If you would rather use meat, substitute one pound of ground chicken for the cooked quinoa. Heat pan with sesame oil on high heat, add chicken to pan before the vegetables. Cook for one minute, then add vegetables, soy sauce, and chili paste all at once. Cook until chicken is all cooked, soy sauce and chili paste are beginning to caramelize, and mixture is beginning to slightly brown. You can find Ground Fresh Chili Paste in the Asian food section of most grocery stores. If your store doesn't carry it, you can order it on websites such as Amazon.com.

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Melt-in-Your-Mouth Milk Chocolate Peanut Butter Cup Cake

I made this cake for Luke's 15th birthday. He wanted a dessert that was a chocolaty surprise. He's been on a peanut butter tear lately, so I figured he'd love the combination of peanut butter and chocolate. I mean really, how can you go wrong with that?! This cake is mouth watering, melt in your mouth delicious.

Ingredients

• 2 cups granulated sugar
• 1 3/4 cup all-purpose flour
• 3/4 cups unsweetened cocoa powder
• 1 1/2 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Directions

	Preheat oven to 350 degrees farenheit. Oil and flour three 8" round baking pans and set aside.  Add all ingredients, except the boiling water, into a mixing bowl. (I recommend a batter bowl to easily pour the batter into the baking pans). Beat by hand with a wire whisk, until batter is completely combined and smooth. Add the boiling water, and whisk, just until blended. (Don't be alarmed - the batter appears watery). Evenly ladle (or pour) the batter into the prepared pans. Bake for approximately 25 minutes, until a toothpick inserted into the center of the cakes comes out clean. Remove from oven and cool slightly on a wire rack for 10 minutes. Invert cakes onto cooling rack to cool completely. While cakes cool, prepare frosting. Milk Chocolate Frosting Note: This is the perfect amount of frosting to layer the top and sides of this cake. If you prefer to skip the layers of peanut butter and peanut butter cups (described below), you can double the frosting recipe and frost the layers with the frosting instead. 1/2 cup butter, just slightly cooler than room temperature 2 cups powdered sugar 6 Tablespoons whipping cream 1/4 cup unsweetened cocoa powder 1 teaspoon vanilla extract Beat butter in a medium-sized mixing bowl until creamy. Add in remaining ingredients and beat until smooth and creamy, and free of any lumps. Set frosting aside.
	Layering ingredients: 1/2 cup creamy peanut butter 6 double packs of peanut butter cups, totaling 12 peanut butter cups in all. (I prefer Reese's Peanut Butter Cups). Once frosting has been prepared, remove peanut butter cups from their wrappers. Reserve 9 of the peanut butter cups for layering and roughly chop remaining 3 peanut butter cups, which will be used for layering in and sprinkling on the finished cake.
	Once cakes are completely cooled, it's time to start preparing the layers. Start by adding one cake layer to your cake plate. Top with 9 of the peanut butter cups.
	Add another cake layer on top of the peanut butter cups and spread with peanut butter. For best results, add all peanut butter to center of cake layer and spread outward to the sides, keeping your knife on top of the peanut butter. If knife touches the cake directly, it will pick up cake crumbs, making it more difficult to spread the peanut butter. **Note, if you want your cake REALLY peanut buttery, increase peanut butter to 1 cup.
	Top with last cake layer.
	Frost with the Milk Chocolate Frosting. Again, it's easiest to add all frosting to center of cake and spread out and down the sides from there.
	Smooth on frosting until completely covered.
	Sprinkle with chopped peanut butter cups. If you're able, allow the cake to sit overnight (covered) for the very best results. However, if you need to cut into it right away, you won't be the least bit disappointed. In fact, your family will fall in love with you all over again. Mine did!

Note

To make cupcakes using this same cake recipe, click here.

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Christmas "Tree-ts"

These tasty little treats "tree-ts" are a fun adaptation of our family's Sweetie Pies. And although they're dusted with powdered sugar, they're actually not overly sweet, which is a nice change of pace during the holidays when things can be overly sugary. And the list of ingredients is pretty simple: Pie Crust, Jam, A Beaten Egg, and Powdered Sugar.

To get started, preheat your oven to 425 degrees Farenheit. Roll out pie crust on a floured surface to about 1/8" thick. Press tree cookie cutter into crust and place 1/2 of the trees onto an oiled (or parchment-lined) baking sheet. Place a small dollop of jam on each tree on the baking sheet, keeping jam away from the edges of the trees. Brush a small amount of beaten egg yolk along the edges of the trees.

Cut lines into remaining trees and place on top of jam covered trees, gently pressing all along the edges to seal.

Some jam will squish through the edges, and that's okay. Bake for 12-15 minutes, until lightly golden brown.

Some of the jam will ooze out the sides while baking, so don't be alarmed. Using a spatula, remove the hot trees from the baking sheet and place on a cooling rack to cool completely.

Once cool, dust with powdered sugar and serve.

Want to get fancy? Line serving trays with cinnamon sticks and arrange trees on top. Not only will they look darling, they'll pick up a slight cinnamon-like flavor.  A real "tree-t"!

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Margaret's Special Oatmeal Cookies

Since sharing Floyd & Margaret's story here a few days ago, their story has spread across the country. Most recently, the Today Show ran a story which included a mention of  Margaret's oatmeal cookies as well as a link to my blog. (You can read my tribute to Floyd and Margaret by clicking here). Because of the overwhelming amount of traffic my blog is receiving, I thought it'd be appropriate to share Margaret's Special Oatmeal Cookie recipe with you, just as Margaret did for us the first time she welcomed us into her kitchen:

Margaret's Special Oatmeal Cookies

2 cups all-purpose flour

2 cups old-fashioned rolled oats

1 teaspoon baking soda

1 teaspoon ground cinnamon (Margaret uses apple pie spice)

1/2 teaspoon salt

1 cup butter (2 sticks) (Margaret uses margarine)

3/4 cup packed light-brown sugar

2 large eggs

1 teaspoon vanilla extract

Mix the batter: Heat the oven to 350 degrees F. Whisk together the flour, rolled oats, baking soda, cinnamon, and salt in a medium-size bowl. Cream the butter and brown sugar in a large bowl with an electric mixer on medium speed. Beat in the eggs and vanilla. Gradually add the flour mixture to the butter mixture, beating on low speed just until well combined.

Bake the cookies: Drop the batter by tablespoonfuls onto a baking sheet, spacing about 2 inches apart. Bake the cookies just until lightly browned on the bottom and the tops are set - 9-11 minutes. Don't overcook, or they won't be soft. Let the cookies sit on the baking sheet for 1 minute, then transfer them to a wire rack to cool. Store in an airtight container.

Makes 30 three-inch cookies

Re-printed from The Farm Chicks in the Kitchen.

Floyd always said there was something Margaret did to make her cookies so good and we agreed. They were most special when shared in Margaret's kitchen.

 

Pumpkin Aebleskivers

I've been volunteering some time at my grange during Apple Festival where one of the vendors sells the most delicious aebleskivers served with a choice of applesauce and caramel, huckleberry, or boysenberry jam. It got me to thinking that I'd like to make a pumpkin version. I love how these turned out - pretty springy (which is hard to achieve with pumpkin anything), not too sweet, and perfectly representative of autumn. The recipe is also classified vegan, but don't let that scare you if that's not your thing. They're delicious! If you don't have an aebleskiver pan, feel free to make pancakes!

Pumpkin Aebleskivers

2 cups all-purpose flour

3 tablespoons granulated sugar

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 cups almond milk (or any milk you have on hand)

1/2 cup canned pumpkin puree

1/4 cup vegetable oil

1 tablespoon apple cider vinegar

Combine dry ingredients in a mixing bowl and whisk until well blended. Add wet ingredients in order listed and whisk until well combined. Heat aebleskiver pan over medium low heat. Once heated, fill each aebleskiver opening with batter, just below the rim. Cook until batter begins to puff and bubble up above the rim. Use a toothpick or skewer to flip the dough, poking into the side of each one. Cook for a few minutes more, until batter is cooked throughout. Once cooked and golden brown, remove from the pan with the toothpick or skewer. Repeat with remaining dough until all are cooked. (This recipe makes 28 aebleskivers.) Serve with maple syrup.

I also love serving with maple pecans (as pictured), which can be easily made by toasting pecans in a pan over medium heat, then drizzling with maple syrup and stirring until syrup has fully glazed the nuts and is no longer runny. Cool nuts on an oiled piece of foil.

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A Winter Treat

Step 1: Gather little cookies, your favorite sprinkles, and some ice cream.

Step 2: Place a scoop of ice cream on a cookie and top with another, making a little sandwich.

Step 3: Roll the ice cream sandwich edges in the sprinkles.

Enjoy!

Sources:

Confetti sprinkles can be found in most supermarkets.

Mini Chocolate Chip Cookies: Trader Joes

Ice Cream Scoop: Beam & Anchor, Portland, Oregon

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Sprinkles

The Mountains

Asian Quinoa Salad

The first time I tried Quinoa was on a work trip to New York City. We were at the beautiful new Hearst building having lunch with Country Living Magazine colleagues in their amazing cafeteria. I tried a bit on top of a green salad and was instantly hooked. At the time, Quinoa was fairly new to the U.S. and was hard to find. But now, it's available in most supermarkets. Quinoa is pronounced: keen-wa and is a seed that seems much like a grain and is really high in protein.

Asian Quinoa Salad

1 small piece fresh ginger (about 1 1/4 inches)

4 cups vegetable or chicken broth (1 32 ounce carton)

2 cups quinoa

1/4 cup plus 2 tablespoons vegetable or canola oil

2 tablespoons rice wine vinegar

4 teaspoons peanut butter

2 teaspoons soy sauce

2 teaspoons honey

1 teaspoon sesame oil

1-2 cloves garlic, minced

1/3 cup diced red bell pepper (1/4" dice)

1/3 cup diced yellow bell pepper (1/4" dice)

1/3 cup sliced green onions

Roasted, unsalted peanuts. chopped, for serving (optional)

Cook the quinoa: Peel the ginger and grate enough to equal 1 teaspoon; cover and set aside. Then place the remaining whole piece ginger in a medium-size saucepan. Add the broth and quinoa, and cook according to the quinoa package directions. Discard the ginger and transfer the quinoa to a medium-size salad bowl; set aside to cool.

Make the dressing and salad: Meanwhile, whisk together the oil, vinegar, peanut butter, soy sauce, honey, sesame oil, garlic, and reserved grated ginger in a small bowl until combined. Add the peppers and green onions to the quinoa in the salad bowl; pour the dressing over the top and toss to thoroughly combine. If you wish, sprinkle some peanuts over the salad just before serving.

Images by John Granen

This recipe and many more can be found in my first book, The Farm Chicks in the Kitchen.

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The Best Turkey Soup Ever

The Best Turkey Soup Ever

This soup is so tasty that I buy turkey during the year just to make it. And after Thanksgiving, it's the perfect way to use up some of your leftovers.

Creamy Turkey & Wild Rice Soup

5 tablespoons butter (1 tablespoon for sauteing, 4 tablespoons for cream sauce)

1/3 cup diced celery (1/4" dice)

1/2 cup diced carrots (1/4" dice)

1 small onion, finely chopped (about 1/2 cup)

4 cups chicken broth (1 32-ounce carton)

1 cup water

3/4 cup wild rice

2 cups diced cooked turkey (about 1 pound)

6 tablespoons all-purpose flour

1/4 teaspoon poultry seasoning

1 1/4 cups half-and-half

2 tablespoons white wine (optional)

3 slices bacon, cooked and crumbled

1/4 teaspoon salt

1/8 teaspoon ground black pepper

Make the soup: Melt 1 tablespoon of the butter in a large stockpot over medium-high heat. Add the celery, carrots, and onions, sauteing until softened - about 5 minutes. Stir in the chicken broth, water, wild rice, and turkey. Bring to a boil; then lower the heat, cover, and simmer for about 40 minutes, stirring occasionally.

Make the cream sauce: Meanwhile, melt the remaining 4 tablespoons butter in a saucepan over medium heat. Mix the flour and poultry seasoning together in a small bowl and then add to the butter; cook for 1 minute, stirring constantly. Stir in the half-and-half and cook until slightly thickened - about 1 minute. Stir the sauce into the soup. Stir in the white wine, bacon, salt, and pepper. Serve.

You can find this recipe and many more in my cookbook, The Farm Chicks in the Kitchen.

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Thanksgiving Favorites

I'm really looking forward to Thanksgiving and having a full house. There's such a warmth in gathering together, isn't there?

Here are a few of my favorites for Thanksgiving:

Farm Chicks Style Turkey

Sweet Potato Bake

Thanksgiving Salad

Serena's No-Bake Pumpkin Cheesecake

The Whipped Cream Secret

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Cider A La Mode

I love apple season and getting to have fresh-pressed cider is just an added bonus. The other night I was thinking about how much I wanted some apple pie but I wanted it RIGHT then. And since pie takes a while, I started thinking about what I could make instead. Cider. Spiced Cider. Hmmmm, could I add a dollop of ice cream and make it a Cider A La Mode? YES! And this little treat was born.

Ingredients:

1 cup fresh-pressed cider

1 teaspoon granulated sugar (optional)

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 scoop vanilla ice cream (you can use your favorite non-dairy variety to make it vegan)

Heat cider, then stir in sugar, cinnamon, and nutmeg. Add ice cream and drink right away.

Please note, this isn't a mulled cider. This is a quick-fix kind of treat. The longer you heat cider with spices, the more intense the spice flavor becomes. If you are going to do this as a mulled cider, you'll want to experiment with the spices to suit your taste. Also, if you ever make mulled cider, I'd recommend using a cinnamon stick rather than ground cinnamon because it gives a great flavor without the powdery consistency of the ground cinnamon.

If you want to make more than one cup, just double or triple ingredients as needed.

Sources:

Glass mug: TJ Maxx

Handmade kitchen cloth: Katelyn Foutch

Ice cream scoop: Beam & Anchor

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Italian Veggie Sandwich

The last year brought a lot of changes to my world - many of them health related. I've always really prided myself on cooking healthy food for my family, but I've never tried harder than I do now, really in an effort to be as healthy as I can be (and my family too!) As I've made big changes to what I've been cooking, it's been a challenge. For me, someone who has always cooked for enjoyment, it feels like I'm learning to walk again. I recently created this delicious veggie sandwich, which is an adaptation of my Olivada Crostini recipe from the first Farm Chicks cookbook, and a success in my quest for more healthy eating.

Italian Veggie Sandwich

2 small hearty Italian bread rounds or 1 regular-sized

4.25 ounce can chopped black olives

1/3 cup pimento stuffed green olives, chopped

1/2 cup bottled roasted red or yellow peppers, chopped

3 teaspoons red wine vinegar

1 large clove garlic, minced fine

Fresh onion slices

Fresh zucchini slices

Romaine lettuce

Cut rounds in half and remove soft inner bread, leaving just the crust. (Save the soft bread for snacking!)

Add the olives, peppers, vinegar and garlic to a small mixing bowl and stir until combined.

Spoon about 1/4 of the mixture onto the inner base of the bread round and spread evenly.

Top with the onions, zucchini, and lettuce.

  

Add a bit more of the olive mixture to the inner top of the bread round.

Place top round onto bottom veggie-filled round and press. Cut in half or in fourths and serve. (These sandwiches are also really delicious if they are wrapped and placed in the refrigerator overnight).

Repeat the process with the remaining bread round, filling, and veggies.

Chocolate Raspberry Creamcakes

You're probably beginning to notice my love affair with all things mini. I admit it. I'm Serena and I love all mini treats.

I made these creamcakes because I wanted to make something delicious with what I had on hand. These cakes are chocolately, creamy, and perfectly sweetened with raspberry. But best of all, they're really simple and a modern adaptation of the cakes my sister would make for me as a child, all covered in jam.

Ingredients

• 1 package thin chocolate wafer cookies (such as Nabisco)
• 8 ounces mascarpone*
• 1/4 cup raspberry jam (I recommend Smuckers Simply Fruit)
• 3 tablespoons milk
• 1 teaspoon vanilla extract
• raspberry jam (for drizzling and frosting)

Directions

Whip mascarpone, jam, milk, and vanilla extract until light and fluffy and completely combined. Pipe or spread the whipped mixture onto the top of 5 cookie wafers. Stack wafers atop each other to form the little cakes. (Drizzle extra jam between layers, if desired). Frost the top of the little cake with the mascarpone mixture or jam, or both. Continue assembling the cakes, one at a time. Place the cakes onto a tray, wrap each one with plastic wrap, and refrigerate for at least five hours or overnight. Serve cold. *You can substitute cream cheese for the mascarpone. If you do, make sure the cream cheese is at room temperature, as it won't blend well when cold).

Cookie Flags!

A few months back, I was inspired by Herriot Grace's Cookie Flags and knew I'd like to make my own variation for Valentine's Day.

I started by making a batch of my favorite cookie dough for these sorts of things. (It's important to use a recipe that won't rise and become puffy).

I rolled out the dough and cut out the flag shapes for the project. (Just freehand, with a small, sharp knife).

I transferred the dough to a parchment lined baking sheet and inserted little wooden toothpicks for the flags (about 3/4" of the toothpick).

I embellished some using some dough letter stamps and big heart sprinkles, just by pressing into the unbaked dough, and then baked them up.

 

 

Then I decided it'd be fun to sugar glaze some of them and add a few sprinkle dots, for good measure.

 

 

A soft pink sugar glaze is great too.

 

 

I kept some unglazed, because sometimes simple is just enough.

And then, well, it was really simple. I poked them into my little cakes.

But they're just as fun to package up as treats for the ones you love. Or better yet, just gobble them up. Because Cookie Flags bring happiness to all.

 

Cookie Flags Dough

• 1 cup flour
• 1/2 cup butter, at room temperature
• 1/4 cup confectioner's (powdered) sugar
• 1/2 teaspoon vanilla extract

Cream the butter in a bowl with an electric mixer until smooth. Add the sugar and vanilla, beating until well combined. Beat in the flour, just until combined. Cover the dough with plastic wrap and refrigerate for 1 hour. Flour your work surface and roll out your refrigerated dough to about 1/4" thickness. Using a sharp knife, cut out the shapes of your little flags. (As shown above). Once you've cut out all your flags, transfer to a parchment lined baking sheet. (The best way to do this is with a spatula). Repeat with the remaining dough scraps, until all the dough is used up. Insert toothpicks into the flags as described above, and adorn, if desired, as described above.

Refrigerate the Cookie Flags, on the baking sheet, for 15 minutes. While the flags are being refrigerated, preheat the oven to 350 degrees Fahrenheit.

Bake the Cookie Flags for 12-15 minutes. Cool on pan. Once completely cooled, the flags are ready to glaze or use as is.

Cookie Flags Glaze

• Confectioners (powdered) sugar
• Milk

Add milk, just a wee bit at a time, until the glaze reaches your desired consistency. Add a drop of food coloring, if you'd like. Mix together with a spoon, until thoroughly combined and then glaze to your little heart's content.

Sources:

Mini Bundt Cake Pan: Target

Letter Stamps: William Sonoma

Big Crunchy Heart Sprinkles: Wilton

Mixing Bowl: Fishs Eddy

Hearts of Palm Salad

I have an obsession with hearts of palm and am always trying new ways to incorporate them.  This salad is one of my favorite creations.

Hearts of Palm Salad

(Prepare your desired amount of salad fixings, for one or several servings).

Romaine lettuce, washed and torn

White onion, thinly sliced (optional)

Canned hearts of palm, sliced thinly

If making a single salad serving, mound fixings on a plate and drizzle with dressing (recipe below).  If making a full salad, place fixings in a salad bowl, toss with dressing and serve immediately.

Dressing:

1/4 cup extra virgin olive oil

1 tablespoon white wine vinegar

1 teaspoon light sour cream

1 small clove garlic, squeezed through garlic press

Salt & pepper to taste

Whisk dressing ingredients together until thoroughly combined. Store any leftover dressing in an airtight container in the refrigerator for up to 2 days.

Note:

Canned hearts of palm can be found in most grocery stores, usually near the canned artichoke hearts.

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Coffee Latte Punch

Tonight I'm having a Christmas party and I'm looking forward to serving this creamy latte deliciousness. And although I'm not a coffee drinker, this cool drink is more like a dessert in a mug than anything else.

Coffee Latte Punch

Makes 14 (1 cup) servings

1/3 cup instant coffee

1/2 cup sugar

1/2 gallon 2% milk (8 cups)

1 cup half & half

1/2 gallon vanilla ice cream

Heat 1 cup water to boiling. Add the instant coffee and sugar and stir until dissolved. Set aside until cool.

Pour the coffee mixture into a large container and stir in the milk. Cover and refrigerate overnight or at least 4 hours.

Thirty minutes before serving, pour the coffee mixture into a large punch or serving bowl. Stir in the half & half. Using a scoop, add the ice cream to the bowl and let sit until most of the ice cream has melted - approximately 25 minutes. Gently whisk everything together until incorporated and serve.

Tips: You can substitute 1 cup of hot, double-strength brewed coffee or espresso for the instant coffee and water if you like.

Sometimes I don't fully mix in the ice cream, instead I leave it floating on the surface as a yummy sweet topping for each serving.

You can find this recipe, as well as Christmas inspiration, decorating ideas, and Christmas cheer in my book, The Farm Chicks Christmas.

Images by John Granen.

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Snowballs!

I'd like to introduce you to my family's favorite holiday cookies: Snowballs. They're rich, buttery, crispy and sweet and fun to eat.

(Snowballs shown on left).

Snowballs

1/2 cup unsalted butter, softened

2 tablespoons honey

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup chopped pecans (about 4 ounces)

3/4 cup powdered sugar

Grease two large baking sheets. Heat the oven to 350 degrees. Beat the butter and honey in a medium-size bowl with an electric mixer on medium speed until well combined and fluffy - 2 - 3 minutes. Lower the mixer speed to medium-low and beat in vanilla; then beat in flour and pecans until combined.

Roll the dough by tablespoonful between your palms, into balls. Place on prepared baking sheets, spacing 1" apart.

Bake the cookies just until they turn light golden brown - 12 - 14 minutes. Cool on the baking sheets 1 minute, then transfer to wire racks to cool completely.

Put the powdered sugar into a large plastic food-storage bag. Add the cookies, 6 at a time, and gently shake the bag until they are coated with sugar.

Makes 24 one-inch cookies.

To serve, pile up on a tray.

Tip: Snowballs make great gifts! Wrap in cellophane bags for gift giving. For added cuteness and stability for gift giving, place cookie filled cellophane bags into vintage food containers (as shown above), jars, or colorful paper bags.

You can find this recipe and many more, as well as decorating ideas, projects, inspiration, and Christmas cheer in my book, The Farm Chicks Christmas.

Sources:

The containers shown are vintage.

Cellophane bags: Target

Ribbons: Michaels

Sweatshirt: Boden

Images by John Granen

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Spiced Pumpkin Sippers

Cooler autumn weather calls for warm cupfuls of deliciousness. These sippers incorporate what's best about the season - pumpkin and pie-like spices. And yes, they're beyond delicious!

Spiced Pumpkin Sippers

4 cups whole milk

1 cup canned pumpkin puree

1/2 cup brown sugar, packed

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Add all ingredients to a saucepan and whisk together over medium heat. Whisk occasionally until hot. Ladle into mugs. Optional: Drizzle with whipped cream that has been softly whipped and sprinkle with ground nutmeg.

Serve hot.

Tips:

If you prefer a less sweet drink, you can reduce the sugar by half.

These sippers are a great drink to serve to guests. To ease the work at party time, prepare the recipe in advance and refrigerate until ready to use.

Keep a crockpot full of the mixture to serve warm throughout your gathering.

Or, drink it one cupful at a time, simply reheating in the microwave.

Y-U-M !

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Lunch for One

I love the days when I actually take a few minutes to make myself a good lunch, especially one that comes, in part, from my garden.

Polenta with Swiss Chard and Egg

Prepare one serving of polenta*, salting to taste

While polenta cooks, wash, chop and quickly fry a big handful of swiss chard over high heat. (Don't overcook the chard, you just want it to wilt and soften a bit).

Pour hot polenta onto your plate, top with swiss chard.

Fry an egg to your liking (I like over-easy), salt and pepper to taste, and add to the polenta and chard.

Garnish with fresh cilantro or any herb you like.

Enjoy!

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Sour Cream and Onion Zucchini Cakes

With zucchini in abundance this time of year, these tasty bites are a fun new way to put the veggie to good use. (This recipe is from my first book, The Farm Chicks in the Kitchen and is shown here with another recipe from the book, Tangy Cucumber Cups).

Sour Cream & Onion Zucchini Cakes

2 cups grated zucchini (about 3 medium zucchini)

1 large egg, lightly beaten

2 tablespoons all-purpose flour, plus 1/2 cup for coating cakes

3/4 cup Japanese style panko bread crumbs

1/4 cup finely diced onion

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Vegetable oil, for frying

Sour cream, for serving (about 1/2 cup)

Chopped fresh chives, for garnish

Place the grated zucchini on a paper towel-lined plate and let sit for an hour; occasionally change the paper towel.

With your hands, transfer the zucchini to a medium-size bowl, tightly squeezing as you do so to remove as much liquid as possible. Add the egg, the 2 tablespoons flour, bread crumbs, onion, salt, and pepper; mix to combine.

Place the remaining 1/2 cup flour on a plate. Add enough oil to a medium-size skillet to be 1/8-inch deep; heat over meium-high heat until hot. Meanwhile, formthe zucchini mixture into tiny (2-inch) bite-sized cakes. Working in three batches, pat each side of each cake in the flour and place in the hot skillet. Fry on each side until golden brown - 1 to 2 minutes. Transfer to a paper towel-lined plate to drain. Arrange the cakes on a serving plate, top each with a dollop of sour cream, and sprinkle with chives. Serve warm.

Sources:

Fabric on tray and fabric on apron: Sandi Henderson. (You can purchase her super wonderful fabrics here).

Butter Pats: Vintage (Purchased from The Vintage Rabbit).

Image: John Granen, from my book: The Farm Chicks in the Kitchen. To purchase, click here.

P.S. If you already have a copy of the book, I'd love it if you could provide a review here.

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Crunchy Granola

It's peach season here, which means it's time for me to whip up a big batch of Crunchy Granola. A bowl of fresh, juicy peach slices, topped with granola and drizzled in cream is out of this world. (This recipe is from my first book, The Farm Chicks in the Kitchen).

Granola

6 cups old-fashioned rolled oats

2 cups shredded unsweetened coconut

2 cups pecan halves

1/3 cup canola oil

1/2 cup packed brown sugar

1/2 cup crunchy peanut butter

1/2 cup honey

2 teaspoons ground cinnamon

1 teaspoon vanilla extract

Heat the oven to 325 degrees farenheit. Combine the oats, coconut, and pecans in a large mixing bowl. Combine the oil, brown sugar, peanut butter, honey, cinnamon, and vanilla in a small saucepan over medium heat and stir until smooth. Pour over the oat mixture and stir until well combined.

Line a large shallow baking pan with foil. Spread the mixture in the pan. Bake until browned - about 50 minutes - stirring every 10 minutes with a large spatula. Cool in the pan on a wire rack; then stir once more. Store in an airtight container for up to 2 weeks.

Sources:

Scoop: Vintage (purchased at The Vintage Rabbit)

Jar: Target

Bowls: Daiso

Image: John Granen, from my book: The Farm Chicks in the Kitchen. To purchase, click here.

P.S. If you already have a copy of the book, I'd love it if you could provide a review here.

 

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Chocolate Dipped Anything

It's always good to have a back-up dessert option for those times friends stop by or you just want to create a wonderful treat in no time flat. Chocolate Dipped Anything is a favorite of mine. I know, I had you at chocolate, right? And to make it even better, why not sprinkle it up? With sprinkles, of course.

Here's all you need:

Chocolate Chips

Vegetable Oil

Fruit or cookies for dipping

Combine chocolate chips and oil together in a small vessel such as a small measuring cup or bowl. (Something that is a bit more narrow than a standard cereal bowl, yet large enough for you to dip into, as this makes the chocolate go further). I use about 1/2 teaspoon of oil to 1 cup of chocolate chips.

Microwave at 30 second intervals, stirring after each, until oil and chocolate are combined and the mixture is melted and smooth.

Dip fruit/cookies into the chocolate, followed by a dip into a bowl of sprinkles (you can skip the sprinkles if you'd prefer) and place onto a sheet of tin foil or waxed paper.

  

  

Allow to sit and harden (you can speed this up by placing them in the fridge for about 15 minutes). Once chocolate has set, transfer to a serving platter and serve.

Ooh-la-la!

Tips:

I like to do serve a mixture of dipped, un-dipped, some sprinkled, and some not, so there are choices for everyone's tastes.

Tiny bunches of grapes are a favorite of mine for dipping, and are an unexpected twist to the traditional strawberry.

I prefer to use semi-sweet chocolate chips, but milk chocolate and white chocolate are delicious too.

Make sure fruit is completely dry before dipping. Water and chocolate don't mix, and the water will make the chocolate become instantly lumpy and unusable.

I always keep large jars of different sprinkles on hand. I buy mine from Bake it Pretty.

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Strawberry Fool

Greetings from the countryside of Dayton, Washington!

Colin and I just enjoyed one of the most memorable dinners ever. (I'll be writing about it next week).

And good news! We enjoyed "Strawberry Fool" for dessert. In honor of Strawberry Week, I thought I'd share the concept of the dessert with you here, and how you can re-create it at home.

Please don't roll your eyes when I tell you this...

This is a very simple dish!

And elegant? YES!

To create, quarter fresh strawberries and gently stir in granulated sugar (add sugar to taste). Let sit at room temperature for 20-30 minutes, until the strawberries begin to release their juices. Combine strawberry mixture with heavy whipping cream and taste to ensure the mixture is suitably sweetened for a dessert. Beat until cream is stiff.

Scoop beaten strawberry cream mixture onto a chilled platter, top with chocolate cookie wafers and fresh raspberries. Drizzle with sweetened, unwhipped, heavy cream and embellish with thinly sliced fresh mint. Serve immediately.

If you want to get really fancy (and create more work for yourself), drizzle with Creme Anglaise, instead of the sweetened, unwhipped, heavy cream.

And how many times in your life have you gotten to announce that you're serving "Strawberry Fool" for dessert? Yeah, me too.

xo, from Dayton

P.S. Nabisco Famous Chocolate Wafers are readily area where I live, however, if they're not in your area, You can always find them online.

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Picnic Pies

Picnics are one of summer's greatest treats, so why not make each picnic delicious? I devised these pies to be highly portable and free of the need for any silverware. The crust is deliciously flaky and the strawberry filling tastes like a sweet kiss of summer. I bet you can't eat just one!

Crust:

3 1/2 cups flour

1/2 cup graham cracker crumbs

1 1/2 cups cold butter, cut into small pieces

1 egg

1/2 cup cold water

Combine the flour and graham cracker crumbs in a large bowl. Cut in the butter using a pastry blender or your fingers until the mixture resembles course meal. Whisk the egg and water together and mix into the flour mixture until just combined. Transfer to a clean work surface and gently press to form a dough. Wrap the dough in plastic wrap, press into a disk shape, and chill for at least one hour.

While dough chills, prepare Strawberry Pie Filling.

Strawberry Pie Filling:

4 cups strawberries, hulled and quartered (cut into eighths if the berries are huge)

1 cup brown sugar (not packed)

1/4 cup flour

1 teaspoon ground cinnamon

Preheat oven to 400 degrees.  Combine all ingredients into a medium bowl and stir together until flour and sugar are mixed in. Set Pie Filling aside. Line two large baking sheets with foil or parchment and lightly grease.

Roll out dough onto a floured work surface and roll out to a 1/8" thickness. Use a cereal bowl for a guide, and trace with a knife.

Repeat until the dough is all used up. (Should make about 16-18 dough circles). Divide pie filling evenly between the dough circles, folding and pressing each one closed as you go. Press edges with a fork and prick center for steam to escape. Place the pies on the baking sheets.

Bake at 400 degrees for 30 minutes, or until crust is golden brown and filling is oozing out from steam holes. Remove pies immediately to a wire cooling rack and allow to cool completely. (They will harden up as they cool to room temperature).

Notes:

These pies will ooze filling as they cook, as the strawberries are very juicy. If you prefer a less juicy/messy pie, don't use all of the juice from the filling mixture when filling the pies.

Your baking sheets will look somewhat - a lot juicy when you remove the pies from the oven. Don't worry, this is normal. Just make sure to remove the pies while they're hot so the filling doesn't stick to the foil/parchment.

I definitely recommend using foil or parchment, rather than placing these directly on the baking sheet. this way, you won't have a huge clean-up when you're done!

Picnic Pies are rustic and don't need to be perfect. They're meant to be enjoyed! :)

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Strawberry Creamwiches

I love a delicately buttery cookie, which these are, but they're made even better with the addition of fresh and flavorful strawberry cream filling.

Ingredients

• 1 cup butter (at room temperature)
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour

Directions

	Cream the butter in a large bowl with an electric mixer on medium speed until smooth - 2-3 minutes. Add the powdered sugar and vanilla, beating until well combined. Lower the mixer speed to medium-low and gradually beat in the flour. Transfer the dough to a piece of plastic wrap and pat into a square disk. Wrap with the plastic and refrigerate for one hour.
	Place the dough between two sheets of wax paper and roll out to 1/4" thickness. Cut out the cookies using a cookie cutter of your choice. Place the cookies about 1" apart on ungreased baking sheets and refrigerate for 15 minutes. While the dough chills, preheat the oven to 350 degrees. Bake until firm, but not brown - approximately 12-15 minutes. While the cookies bake, prepare the filling.
	Strawberry Filling: 1/2 cup butter 2 1/2 cups powdered sugar 1/4 cup strawberries, finely chopped Beat butter until softened. Add powdered sugar and strawberries and beat until well combined. Set filling aside.
	Remove cookies from the oven and cool on a wire rack.
	Once cooled, spread filling on a cookie and top with another, creating a cookie sandwich.

Note

I used these wonderful cookie cutters from William Sonoma, but any cookie cutters will do.

P.S. Did you know it’s Strawberry Week here at The Farm Chicks? Would you like to share your favorite strawberry recipe with The Farm Chicks reader community? If you’re on twitter, you can tweet your recipe link to #strawberryweek for all to see! If you’re not on twitter, you can share your recipe in the comments here or blog about it and then share your link.

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Grilled Pizza

I love when the weather begins to take a turn for the warmer and it seems like every meal is done on the grill. One of my favorites is pizza.

You'll need to start with a batch of your favorite pizza dough. I like this recipe from Better Homes & Gardens:

Pizza Dough

2 1/2 to 3 cups all-purpose flour

2 1/2 teaspoons active dry yeast

1 teaspoon salt

1 cup warm water (not hot)

2 tablespoons olive oil

In a large mixer bowl combine 1 1/4 cups of the flour, the yeast, and salt.  Stir in warm water and oil. Beat at low speed of electric mixer for 30 seconds, scraping bowl constantly. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can mix in with a spoon. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic. (6 to 8 minutes total).

Cover dough and let rest 10 minutes. Divide dough into as many pizzas as you'd like to make and roll out on a floured surface. (I recommend starting out with small pizzas while you get the hang of cooking them on the grill).

Place dough on floured pans.

Lightly cover the top of each crust with olive oil. (I like to use olive oil that can be sprayed on for this). Light grill and set at low-medium low. Hold pan over grill and carefully flip the dough (the side that you've oiled) onto the grates. If the dough gets crinkled, quickly use a spatula to straighten it out, by placing the spatula under the dough and using your hand on top of the dough to guide the dough out. Transferring the dough to the grill is the trickiest part and takes some practice. (This is why I recommend starting out with small crusts). Spray the side facing up with olive oil. Once the crust has very lightly browned and is stabile enough to turn, flip it with your spatula and lightly brown the other side. (You are not trying to completely cook the dough at this point, just giving it a light grilling). Place crusts back onto pans and return to the kitchen for toppings.

Now comes the fun part: your favorite toppings. Add anything you'd like. Here are some ideas:

Pesto, spinach, and parmesan:

Olive oil, garlic, tomatoes, fresh oregano and mozzarella: (fresh basil is even tastier, but I was out at the time)

A sudden windfall of 5 pounds of asparagus from my neighbor inspired this one: olive oil, asparagus, marinated feta, and pine nuts. (I should have added some ricotta or mozzarella too, as it was tasty, but a bit too dry).

And of course, kid favorites like cheese and ham with olives:

Take pizzas back to the grill and cook until the cheese is melted and the crust is browned to your liking:

Then remove from the grill, slice, and serve immediately.

Tips: I buy my pizza pans from a local restaurant supply store in Spokane. (Most cities have these stores). It's really helpful to have a lot of pans when feeding a crowd.

I usually double the dough so there's plenty to go around and to enjoy for leftovers the next day.

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Strawberry Rhubarb Upside Down Cake

One of my favorite spring flavor combinations is strawberry and rhubarb and every year, I love experimenting with recipes that include them. My Strawberry Cake is sweet and aromatic while the Rhubarb Topping is a bit tart, really buttery, and delicious. Desserts really don't get any homier than this.

Ingredients

• RHUBARB TOPPING:
• 3/4 cups butter (1 1/2 cubes)
• 1 1/2 cup light brown sugar (not packed)
• 3 cups fresh rhubarb (cut into 1/2)
• STRAWBERRY CAKE:
• 2 heaping cups fresh strawberries (stemmed and blended to yield 1 1/2 cups)
• 2 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 1 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup butter (melted)
• 1/2 cup milk
• 2 eggs

Directions

	RHUBARB TOPPING: Add butter and brown sugar to a saucepan and cook over medium high heat until butter is melted and sugar has dissolved. Pour into a 13"x9" baking pan.
	Top with the rhubarb chunks and set aside while you prepare the Strawberry Cake batter.
	STRAWBERRY CAKE: Preheat oven to 350 degrees. Wash and hull strawberries and quarter. Blend strawberries and measure out 1 1/2 cups of the mixture. Set aside.
	Add flour, sugar, salt, and baking soda to a mixing bowl and stir together. Add butter, milk, and the strawberry mixture and beat at medium speed, scraping bowl as needed, for one minute. Add eggs and beat on high for two minutes, scraping bowl as needed. Pour batter atop the Rhubarb Topping in the baking pan. Bake for 45-50 minutes until the cake is set in the center, and a toothpick inserted comes out clean. Remove from oven and cool for five minutes. After five minutes, loosen cake from edges of the pan with a spatula and invert onto a cooling rack or platter.
	Serve cake at room temperature as the cake and rhubarb are most flavorful after they've cooled.

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Peanut Butter & Chocolate Bars

I'd like for you to meet my old friends, Peanut Butter and Chocolate. They sure go well together. This recipe, given to me by a good friend, is a favorite after school treat for the boys.

Ingredients

• 1 cup butter (2 cubes, at room temperature)
• 1 cup granulated sugar
• 1 cup light brown sugar (packed)
• 1 cup chunky peanut butter
• 2 eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup oats
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups chocolate chips

Directions

	Preheat oven to 350 degrees. Add butter, sugars, and peanut butter into a large mixing bowl and beat until creamy. Add eggs and vanilla and beat until fluffy. Add in flour, oats, baking soda, and salt and beat until just combined. Stir in chocolate chips. Spread dough evenly into a large rimmed baking sheet (also known as a jelly roll pan). Bake for 20-25 minutes or until lightly brown and puffed all over. Remove from oven and cool until warm.
	Slice into bars and serve warm or at room temperature, with an ice-cold glass of milk.

Note

For a delicious dessert treat, top warm bars with a scoop of vanilla ice cream and drizzle with warm chocolate sauce.

Sources:

Napkins: Target

Straw: Bake it Pretty

Milk Bottle: Value Village Thrift Store (Spokane)

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Pon Pon Tofu

This recipe goes all the way back to my high school home economics class with Miss Goughnour. Miss Goughnour had a really big impact on my love of domesticity, especially cooking. The original recipe from school called for chicken, but I've adapted and tweaked it over the years because I love tofu. However, if tofu scares you, you can always substitute 2 boneless skinless chicken breasts, thinly sliced.

Ingredients

• 1 package firm tofu (cut into cubes, (about 1/2" x 1") or crumbled)
• 2 green onions (thinly sliced)
• 3 tablespoons peanut butter
• 2 tablespoons sesame oil
• 1 tablespoon red wine vinegar
• 2 teaspoons soy sauce
• 2 teaspoons fresh ginger (finely minced)
• 2 cloves fresh garlic (finely minced)

Optional

• 1 teaspoon crushed red pepper

Directions

	Place tofu in a medium-sized mixing bowl and set aside.
	Combine all remaining ingredients in a small bowl or measuring cup and whisk together until smooth. Pour mixture over the tofu and stir to coat all of the tofu. Marinate in fridge for about 10 minutes.
	Heat a large non-stick frying pan over high heat. Once hot, add tofu mixture. Cook until one side is nicely browned. Then reduce heat to medium-high, flip the tofu and cook a few minutes more, until the other side is browned and heated through. Serve with steamed rice and veggies of your choice.

Note

I'm a huge fan of Small Planet Organic Tofu, which is made right here in Washington State. It's the best tofu I've ever had. And, it's now available in many states and also online. (I am not affiliated with Small Planet in any way. I just love their product).

Colin and I love using ground fresh chili paste as a condiment, especially with this meal. If you enjoy spice, you might enjoy it too.

Have you ever tried seasoned rice wine vinegar on rice? It's a tasty alternative to soy sauce.

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Homestyle Lowfat Carrot Cake

I created this cake for Colin's birthday this year, not knowing (after all these years!) that he doesn't really care for carrot cake. Luckily, he loved it and when I told him it was lowfat, he was happily surprised. The fat in this recipe comes from the eggs in the cake and the oil used for greasing the pan. And of course, the icing. I enjoy the fact that it's lowfat, but like the ease of the preparation even more. The cake is heavenly scented with homey spices and topped with a creamy icing that just melts in your mouth.

Ingredients

• 3 cups shredded carrots
• 4 eggs
• 1 cup non-fat milk
• 1 cup granulated sugar
• 1/2 cup brown sugar (packed)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

Directions

	Preheat oven to 350 degrees. Grease and flour a 9'x9" square baking pan. Set aside. Combine all ingredients in a large mixing bowl. Beat at low speed for about 30 seconds to combine all ingredients. Turn mixer to high and continue to beat for about one minute until mixture is combined really well. Pour batter into baking pan and cook for 40-45 minutes or until toothpick inserted comes out clean. (the cake will be really dark brown). Remove from oven and place on a cooling rack to cool. While it cools, prepare the icing.
	Icing: 2 ounces lowfat cream cheese, at room temperature 2 tablespoons butter, at room temperature 1 cup powdered sugar 1 teaspoon vanilla 1 tablespoon nonfat milk Beat cream cheese and butter together until smooth and blended. Add sugar, vanilla, and milk and beat well until completely smooth and all ingredients are incorporated. (I call this an icing because it isn't firm like frosting, rather, it's quite creamy and icing-like). Spoon icing onto the cake in the pan (iced in the pan is what makes it homestyle) and spread with the back of the spoon.
	Then just slice and serve.

Note

Tips: Rather than oiling and flouring the baking pan, I use a baking spray that is oil and flour combined, so all I have to do is spray it on and I'm done. Baking sprays can be found on the shelves of the baking aisle in grocery stores, most often with the oil.

*Post Edit* Baking the cake in a 9"x9" pan will result in a cake that is a little more on the dense side. If you prefer it to be less dense, bake in a 9"x13" pan for 30-35 minutes or until toothpick inserted comes out clean.

Notes:

I love homestyle cakes because there's no pressure on making them perfect and there's a sort of comfort in that. Let's just relax and eat cake.

Frosting a cake "homestyle" decreases the amount of frosting used, as there's none going on the sides.

The scent of this cake makes a happy home. I'm not kidding, just bake it up and the scent will make everyone smile.

 

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Cherry Crumble Pie

I've been jonesing for cherry pie, so today I whipped up my Cherry Crumble Pie recipe. There's something pretty wonderful about having cherry pie in the middle of winter. It's like I'm tricking the system somehow.

You can find my recipe here on Country Living Magazine's website.

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Mini Donut Cupcakes

What's cuter than cupcakes? Donut Cupcakes!

It all started at Carolyn's when I spotted this most darling little pan:

Wouldn't these make the most special little Valentine or anytime treats?!, I thought. So, I whipped up a batch of my favorite mini cupcake batter and baked them up in my new pan.

Next, I prepared the perfect Cupcake Glaze:

Cupcake Glaze

1 cup powdered sugar

6-7 tablespoons cream

1 drop food coloring

Whisk together until smooth. If necessary, add more cream to reach desired consistency.  Then it was just dip and sprinkle, dip and sprinkle:

Donut Cupcakes are F-U-N! ...

  

Donut Cupcakes are *Sweet*... Donut Cupcakes are the perfect Valentine treat!

But what if you don't have a little donut pan? It's Mini Cupcakes to the rescue!

And *good news* ... they're just as tasty!

Sources:

I bought my donut pan at Carolyn's in Spokane.  A sweet little mom and pop shop. Carolyn's does ship, so if you want a pan for yourself, you can call Carolyn's and they'll take your order. And then you're supporting mom and pop.  And nothing can be better than that.  Carolyns: 509-489-3631

The cupcake recipe is from Country Living.  Click here for the recipe.

 

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Roasted Corn Pasta Salad

This delicious pasta salad is the perfect accompaniment to Black Bean Burgers and it's always the side that I order with my meals at the Elk in Spokane. I've adapted their recipe to make at home. And although I'm definitely not a fan of chipotle peppers, the flavor works perfectly here, adding just the right kick of spice, yet staying anonymous, making everyone ask the question: What's in here?!

Ingredients

• 1 tablespoon melted butter (skip this to make it vegan)
• 1 tablespoon vegetable oil
• 1/2 cup onion (finely diced)
• 1 1/2 cup frozen corn
• 1lb uncooked curly or twisty pasta (such as Gemelli or Fusilli)
• 1 cup lowfat mayonnaise (use vegan mayonnaise to make it vegan)
• 2 cups packed fresh cilantro (roughly stemmed)
• 2 tablespoons chipotle puree

Directions

	Preheat oven to 400 degrees. Combine corn, onions, butter, and oil together on a baking sheet. Using a spatula, mix together to coat corn and onions. Roast until corn and onions begin to brown, approximately 15 minutes. Once cooked, remove from oven and cool on a cooling rack until ready to use.
	Meanwhile, puree a can of chipotle peppers. (Use the entire contents of the can). Once pureed, measure out 2 tablespoons and set aside. Reserve leftovers by freezing them for later use.
	Cook pasta according to package directions. Drain and rinse with cold water. (Yes, this goes against everything you've ever read about not rinsing pasta but it's necessary here). Once pasta is completely drained, add into a large mixing bowl and set aside. Combine cilantro, chipotle puree, and mayonnaise in a food processor (or blender). Once throughly combined, add mixture to pasta in bowl. Add roasted corn and onions and stir to mix all together. Salt to taste. Serve immediately or cover with plastic wrap and refrigerate until needed. Please note: If not served immediately, you'll need to add more of the mayonnaise mixture or it will taste too dry).

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Donut Bites with Jam & Cream

The first time Colin and I visited Dahlia Lounge in Seattle, I fell in love with their donuts, made fresh to order. Quite possibly one of the best desserts of my life.  Just recently I decided I'd like to try and make my own version, to see if I could duplicate the magic. The results are what I deem to be the lightest, airiest, most scrumptious little pillow bites of happiness.  And better yet, the boys agree.  I dare you to try and eat just one.

Ingredients

• 1 cup lukewarm milk
• 3 eggs
• 3 tablespoons butter (softened)
• 1/2 cup granulated sugar
• 4 cups cake flour
• 1/2 teaspoon salt
• 2 1/2 teaspoons dry yeast

Directions

	Add ingredients into the bread machine, in the order described in your bread machine manual. Set machine to the dough setting. Once the dough cycle is complete, turn out onto a generously floured surface. pat dough into a rectangle that is approximately 3/4" thick. Cut 3/4" wide strips of dough. Then cut strips into approximately 2.5 - 3"" pieces and place onto floured baking sheets, leaving room for the dough to rise.
	Cover each pan loosely with a dish towel and set in a warm place for the dough to rise for one hour. In the meantime, combine 1 cup sugar and 2 teaspoons cinnamon in a paper lunch bag and set aside.
	Prepare cream by combining 8 ounces mascarpone cream, 2 teaspoons vanilla extract and 2 tablespoons powdered sugar in a mixing bowl. Beat until smooth and set aside.
	Once dough has risen, fill a saucepan with vegetable oil or shortening and heat over medium-high heat until oil is hot for deep frying. Cook 5-6 donut bites at a time, depending on the size of the pan, turning once the bottoms are golden browned. Once both sides are browned, remove from oil, and drain on paper towels. Drop each batch of Donut Bites into the paper bag and dredge by folding the bag closed and shaking in the Cinnamon/Sugar coating.
	Serve Donut Bites warm with little bowls of the cream and a sour jam of your choice. (I love Sour plum). Dip the donuts into the cream and then into the jam (or use tiny spoons to scoop cream and jam onto the donuts) and bite!

Note

• Please please please don't try and substitute regular flour.  Cake flour is a must.  Trust me, I learned the hard, not so fluffy and wonderful way.
• Since this is a big batch of dough, make sure your bread machine is capable of mixing the ingredients. In my machine, I need to stir everything together with a wooden spoon, in the machine to help it get started.
• I started out thinking donut holes would be perfect for this recipe but learned that the frying results can be inconsistent, due to the thickness of the dough.  By making the thinner dough shapes, you'll experience much better results and no doughy centers.
• Don't overcook the dough.  You don't want the donuts to get too dark on the outside as it makes each bite much less tender.
• I realize that finding mascarpone can be a challenge if you live in a small town.  Don't worry. Simply substitute 1 cup heavy whipping cream for the mascarpone and whip with the vanilla and powdered sugar until stiff.  If you're going to keep the cream on hand for more than one hour, add in 1 teaspoon of honey while whipping, so the cream doesn't separate.  Substituting cream for the mascarpone results in a cream that isn't quite as decadent, but still very tasty.  I do not recommend substituting cream cheese, as it will overpower the flavors in this dessert.
• Makes about 60 bite-sized donuts.

To make dough by hand:

Warm milk and butter in a saucepan until butter is melted.  If milk is hot, let it cool to lukewarm.  Add yeast, sugar, eggs, and salt and whisk until combined.  Add 1 cup of the cake flour and beat well.  Cover and let rise in a warm place until light and bubbly, approximately one hour.  Add remaining 3 cups of cake flour and stir until smooth and combined.  (The dough will be stiff).  Cover and let rise in a warm place again for another half an hour.

Continue recipe by following the directions above, starting at the point the dough is removed from the bread machine.

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Black Bean Burgers

One of our favorite Spokane restaurants is the Elk, which is a great spot to enjoy brewpub style food in a neighborhood setting.  And one of the great things about living in the Pacific Northwest is the "come-as-you-are" attitude.  Things are relaxed here, but the food is great.  One of my favorite meals at the Elk is the Bean Burger, which they serve from time to time.  I've adapted their recipe to be quick and simple, yet still tasty.

Ingredients

• 1 tablespoon olive oil
• 1/4 cup onion (diced)
• 1/2 cup red bell pepper (diced)
• 1/4 cup carrots (diced)
• 1 15 ounce can black beans (drained and rinsed)
• 1 1/2 teaspoon cumin powder
• salt & pepper to taste
• 1 egg
• 1 cup dried bread crumbs
• 1 tablespoon vegetable oil
• 4 - 5 slices provolone or pepper jack cheese

Directions

	Add the olive oil and veggies to a frying pan, and cook at medium-high heat until veggies begin to soften. While the veggies are sauteing, add the beans into a medium-sized mixing bowl. Mash them up a bit with a potato masher, leaving about 1/4 of the beans whole.
	Add the sauteed veggies to the bean mixture and stir to combine. Add the remaining ingredients (reserving the canola oil for frying the patties in) and mix together. (It's best to use your hands to mix everything together at this point).
	Divide mixture into 4 or 5 patties, depending on your preference of patty size. After forming the patties, fry them in the canola oil until golden, about three minutes per side, over medium-high heat. Top with the cheese of your choice, once bean burgers are flipped.
	Serve on hamburger buns, with mayonnaise, greens of your choice, and tomatoes.

Note

The chefs at the Elk recommend starting your patties in a cold pan to give the patties a nice crunch on the outside.

For delicious go-to lunches at home, wrap patties individually and freeze.  When you need lunch in a hurry, just grab a patty, microwave until hot, and assemble as usual.

 

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Gingerbread Eggnog Ice-Cream Sandwiches

Looking for an impromptu treat when friends drop in?  My Gingerbread Eggnog Ice-Cream sandwiches are just the ticket!

Start with some thin store-bought gingerbread cookies

and some slightly softened eggnog ice-cream.

Dollop ice-cream onto bottom cookie and spread around, to cover.

Press down top cookie atop ice-cream.  Smooth around edges and place in the freezer to harden.

Serve when hardened or wrap individually, with plastic wrap and serve as needed.  The cookies will soften just like a traditional ice-cream sandwich if stored in the freezer overnight.

The combination of gingerbread and eggnog is delicious, but any flavor of your choosing would work wonderfully.  It's your treat, so you decide!

Images by the super wonderful, Samantha Cabrera.

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