Peach Vanilla Jam

Every time I think about peaches a certain song immediately pops into my head and usually stays for too long.  Who can complain when you're biting into a ripe, juicy peach though ;)

I'm going to can some peach jam this year, but this was actually made last year at the very end of peach season so you get this one first!  The skins were left on to add some fiber and texture, but feel free to peel your peaches (after a quick dip in boiling water) if you so desire.

Peach Vanilla Freezer Jam
adapted from Confessions of a Tart
yield:  3 jars

This jam is perfect on a biscuit, cheese platter, almond butter & jelly sandwich, stirred into yogurt...  you get the idea!

5 1/2c thinly sliced peaches  (peeled if you prefer)
1/2-3/4c packed brown sugara
juice of 1 lemon
1/2t vanilla extract
1/4t almond extract
seeds scraped from 3 vanilla beans

Add all ingredients to a medium bowl and stir until the sugar dissolves.  Refrigerate for 1-2 hours (or overnight).

Transfer fruit to a heavy-bottomed sauce pan and heat to medium high.  Bring to a boil, then reduce to low and gently simmer for 15-20min or more until jam has thickened.  Try the nudge test with a chilled plate to test if it's done.

If you want a chunky jam, you're done!  If you'd like a smoother jam, transfer (all or a portion) into a blender and process until it has reached your desired consistency.  Spoon into jar and freeze (for quite a few months) or refrigerate (for a few weeks).


Now, who's got a killer recipe for peach pie??

Horchata Dutch Baby

When looking for a sweet component to my egg-centric brunch, I was lucky enough to come across Alisa's recipe for a wheat and dairy free dutch baby.  With some horchata in my fridge, my plan materialized: an horchata dutch baby with sauteed bananas and cajeta.

I followed Alisa's recipe for the dutch baby, using oat flour and vegan horchata as my milk alternative.  The recipe was easy enough, but I found it to be quite thick and heavier than the dutch babies I've had before.  (Something sounds wrong with that last sentence, but hopefully you realize I'm not eating children from the Netherlands.)  As the dutch baby is very lightly sweetened, bananas sauteed in a little coconut spread with 1-2T brown sugar and cajeta were the perfect accompaniments and a great ending to the brunch!



Horchata (Vegan)
adapted from Kelly

I was missing a couple of ingredients and apparently patience, as mine retained some texture.  I was fine with this as I was using it in cupcakes, but if you prefer a smooth drink make sure to strain it well.

3oz brown rice
2.5oz whole almonds (or blanched, if you have them)
1 cinnamon stick
1 1/4c hot tap water
1/2c evaporated cane juice (or granulated sugar)
1c almond milk
1t vanilla extract

Add rice, almonds, and cinnamon stick to a bowl.  Add hot tap water and set aside, letting it cool to room temperature.  Cover and refrigerate overnight.

Pour the mixture into a blender and add sugar, then blend on high for several minutes until the mixture is as smooth as possible.  Strain through a fine sieve, pressing out as much liquid as you can.  Cheesecloth works well here, if you don't mind the wait.  I was a little impatient and just strained it through a hand held strainer, which gave some heft to my horchata.  Your choice!

Add almond milk and vanilla, mix well.  Refrigerate a few hours.  Serve ice cold.




Are you a fan of the dutch baby pancake?  What's your favorite way to fill it?


This recipe was featured in my "EB Mine" menu, a brunch I hosted along with Eggland’s Best to raise awareness about the importance of a healthy diet to reduce the risk of heart disease. I have a sweet giveaway going on, where the winner will receive a swag bag full of my EB Goodies. Check out my EB Mine Brunch post to enter, today (Feb 29th) is the last day! 

Egg Roulade

I'm not the creative genius behind this recipe.  First it was Cara (tried her version with mushrooms and goat cheese, fabulous), then Joanne.  I knew I wanted to get on the bandwagon with my own twist.

It looks difficult, but trust me this is pretty easy!  If some of your egg mixture leaks below the parchment paper, like it did for me, it's not to worry either.  The sheet of cooked egg was still easy to roll up and the extra bits were perfect for taste-testing!

Egg Roulade [w/Roasted Sweet Potatoes & Goat Cheese and Black Bean Avocado Puree]
adapted from Cara's version

To come up with a name that encompassed each component is darn near impossible, so I'm keeping it simple.  As always you can play around with the filling here and come up with your own version!

For 1 roulade:
6 eggs
1/4c greek goat yogurt
2T almond milk
1/4t salt
freshly ground pepper

For the sweet potato mixture (will make enough for 2):
1lb sweet potatoes, roasted
1/4t salt
freshly ground black pepper
3.25oz goat cheese

For the black bean mixture (will make enough for 2):
1 can black beans, rinsed and drained
1/2 ripe avocado
1/4t salt
1/4t cumin
2-4 roasted garlic cloves

Preheat the oven to 350deg.

Start by roasting the sweet potatoes and garlic (this can be done ahead of time).  Wash the sweet potatoes and poke all over with a fork, then wrap them in foil.  I find mine are usually done around the 1hr mark depending on the size.  For the garlic, I take off some of the outer papery layers and then cut the tips of the garlic cloves off.  Put in a small baking dish or foil, then add a little bit of olive oil to the exposed surface.  Bake until fragrant, ~30-45min.

Next step is to prepare the fillings (also easy to make ahead of time). I added the roasted sweet potatoes (along with the any juice that accumulates) to a blender along with the goat cheese, salt and pepper.  Blend until smooth and set aside.  You can remove the skins if you like, but there's alot of good nutrition in there if your blender can handle it!

For the black bean mixture I added the ingredients to the small bowl of a food processor and processed until well combined.  You may need a touch of liquid to get a smooth consistency, in which case I'd try a small bit of water, stock, or olive oil.

Raise the oven temperature to 375deg and make sure you have a rack in the middle of the oven.  Prepare a 9x13 pan (I used a stoneware baking sheet) by spraying with nonstick spray and lining with parchment paper (cut to the size of the pan, you don't want any overhanging).  Spray the top of parchment with nonstick spray.

Add the ingredients for the roulade (egg through pepper) to a blender and blend until smooth and frothy.  Pour into the prepared 9x13pan and bake for 12-15min, until the egg mixture is firm.  Remove and let cool a bit.  Spread an even layer of the black bean mixture to the egg sheet, followed by a layer of the sweet potato mixture.  Starting from the short side, roll tightly (but gently).  Sprinkle with cheese if desired, and bake another 8-10min, until the roulade is heated through.

Slice with a serrated knife and serve!

It's always fun to serve something that looks impressive but is easy to make.  This certainly fits the bill, and should be on the menu of your next brunch!

What would your filling for the roulade be??


This recipe was featured in my "EB Mine" menu, a brunch I hosted along with Eggland’s Best to raise awareness about the importance of a healthy diet to reduce the risk of heart disease. I have a sweet giveaway going on, where the winner will receive a swag bag full of my EB Goodies. Check out my EB Mine Brunch post to enter through February 29th!

EB Mine Brunch

Usually I like to teach by doing.  When I introduce new foods to my parents, I don't give them a lesson on why they should want to incorporate it into their diet or the health benefits of it.  Instead, I'll cook up something tasty, and if they enjoy it (which is often the case), they'll start to use it themselves.

Today's an exception.

Why, you might ask?  Well, Eggland's Best asked me if I'd be interested in hosting an "EB Mine" Brunch to help raise awareness for American Heart Month (that's February, folks).  Is my name Shannon?  Of course!  I love eggs!  I love my heart!  I love brunch!

So here it goes.  Heart disease is the leading cause of death among men and women in the US.  The easiest way to cut your odds of a heart attack?  Not smoking, daily exercise and proper nutrition.  This is where EB eggs come in.  A great lean protein source, EB eggs also contain more than double the amounts of Omega-3 fatty acids (heart healthy!) and Vitamin D, and ten times more Vitamin E (associated with reduced risk of heart disease!).

Who's going to say no to an egg-centric brunch now?  Especially when the menu touts an Egg Roulade (with Roasted Sweet Potato & Goat Cheese and Black Bean Avocado Puree), Meyer Lemon Cranberry Scones and an Horchata Dutch Baby with sauteed bananas and dulce de leche.

I didn't think so!  You'll have to wait for the recipes, but in the mean time...  check out Eggland's Best on Facebook for some other egg-cellent ideas ;)

B certainly enjoyed his egg!

In addition to providing me with an "EB Mine" Box, VIP coupons and $100 to host the brunch, Eggland's Best is going to give you a chance to win your own Box full of 2 FREE EB Dozen coupons, 1 FREE EB Hard Cooked & Peeled and a bunch of EB goodies (apron, spatula, whisk, cutting board, mixing bowl, scraper, coffee mug, tote bag, plush egg).  To enter, all you have to do is tell me, what heart healthy ingredient do you like to pair with EB eggs??    Contest ends Wed, Feb 29th!

Three for Thursday

1.  Maple Cream

Make this tonight.  And then use it to top Sweet Potato Cinnamon Rolls.  Perfect weekend treat!

2. White Bean Soup w/Crispy Proscuitto

Creamy and healthy, this is perfect to warm up with when there's a chill in the air!  P.S.- I didn't brush the proscuitto with oil and it still crisped up nicely.

3.  Broccoli, Apple & Peanut Soup

A bit of red curry paste and peanut butter kick up your traditional broccoli soup!

What good recipes have you tried from around the blogosphere??

Make-ahead Hash

Maybe I pushed too much for too long.  I got sick.  The kind of sick that had me doing nothing on the couch instead of doing little things around the house.  Instead of blogging I got hooked on Breaking Bad.  Oops.  Finally feeling a bit better, I wanted to share a way to get dinner on the table in 10min, with a little prep work ahead of time. #win.

Make-ahead Sweet Potato Kale Hash
Inspired by Emily and Ranjani

1 small onion, chopped

1 jalapeno, diced

2 medium sweet potatoes, cut into 1/2" cubes

1/4t smoked paprika

1t ground coriander

2-4T extra virgin olive oil

coarse sea salt

4-6c packed kale, de-ribbed and torn into pieces (~1 head)

Preheat oven to 400deg.

Add chopped onion, jalapeno and sweet potatoes to a large bowl along with spices.  Add a drizzle of olive oil and a sprinkling of coarse salt.  Toss and roast 15-20min, until the sweet potatoes are almost tender.

While the first batch of veggies are roasting, wash and de-rib the kale.  Tear into pieces and add to the bowl (same one from the sweet potatoes, no need to wash).  Add a drizzle of olive oil, sprinkling of coarse slat and a few grinds of pepper.

When the sweet potatoes are almost done, add the kale and return to the oven for 10min.

Remove from the oven and let cool before transferring to microwave-safe containers.

When it's time for dinner, start cooking your eggs.  You can poach or pan-fry your egg, whichever you prefer.  I prepared mine sunny side up in a nonstick pan.  Once you get your egg(s) cooking, warm up a portion of the hash in the microwave.  To serve, top your hash with the egg(s)!

What's been your go-to quick meal recently??

Persimmon Apple Spice Bread

Fuyu persimmons

In late fall I look towards the appearance of persimmons in the market.  No, they're not grown locally, but they're in season somewhere, and that's ok in my book.

Trying your first persimmon shouldn't be taken lightly.  One variety (hachiya) is quite astringent when unripe, so you want to be a little careful!  The short, squat variety (fuyu) can be eaten at any time like an apple, but the acorn shaped ones must be ripe (very soft, almost mushy and bright orange) before using the flesh. 

Wanting to embrace the season, I added in another fall favorite, apples!  Together with some Chinese Five Spice I had picked up awhile back,  you've got a deliciously warming quickbread that's perfect for breakfast, a snack, or an addition to brunch.

Persimmon Apple Spice Bread
adapted from Food Blogga
Yield:  5 small loaves

You could certainly bake this in 2 normal loaf pans or even muffin tins, just adjust the baking time accordingly.

1 3/4c white whole wheat flour
3/4c AP flour
1 1/2t baking soda
3/4t baking powder
1t salt
1t Chinese Five Spice
1/2t cinnamon
1/2t nutmeg
1 1/4c evaporated cane juice (or granulated sugar)

3 lg eggs
1/2c oil or melted butter (I used a mix of melted coconut oil and extra virgin olive oil)
1/4c unsweetened applesauce
1 1/2c pureed persimmon pulp (traditionally made from hachiyas, but fuyus will also work)
3/4c chopped apple
3/4c toasted walnuts

Preheat oven to 350deg.

Add the dry ingredients (flour through sugar) to a medium bowl and whisk to combine.  Add toasted walnuts and toss to combine.

In a large bowl, whisk the eggs.  Add oil/butter, applesauce and persimmon pulp and whisk to combine.  Add dry ingredients to the wet and mix until just combined.  Fold in the chopped apples.  Divide into mini loaf pans sprayed with nonstick spray.  Bake for 25-35min, until a toothpick inserted in the center of the loaf comes clean.  Cool on a rack.

Serve warm or room temp, apple butter optional!  Wrap leftovers tightly in plastic wrap to store for a few days, or freeze to enjoy at a later date.

If you're looking for different persimmon recipes, try  persimmon pudding, fall harvest muffins, persimmon cookies and persimmon date bread!

If you've tried persimmons, how would you describe the taste??  I was struggling with this, but I'd say sweet, with hints of honey or mango.  I'd like to know your thoughts!

Pop Tarts

You never know where and when inspiration will strike.  Often it's when you least expect it.  I was eating lunch with some folks at work when the conversation somehow turned to pop tarts.  They were never my thing as a kid, and given my penchant for healthier cooking these days, I didn't give them a second thought.

That is, until I thought about my tomato jam.  I know, I know, I've already posted about it several times, but this jam uses some of summer's finest produce and a totally intriguing way.  Challenging myself to use it different ways has been part of the fun.

While I don't have a go-to healthier pie crust recipe yet, I used a cue from Winnie and used greek yogurt for some of the butter in her dough.  This seemed like a great idea and definitely helped create a healthier treat suitable for breakfast or a snack!

Enjoying food so good it makes you smile; that's good living at its finest.

Sweet & Savory Pop Tarts
crust adapted from Healthy Green Kitchen

You can certainly use whatever jam you have to fill these, and if you want to make them sweet, swap out the rosemary for 1T sugar.

2c white whole wheat flour
1/2c finely grated gruyere
1/2t sea salt
1t chopped fresh rosemary (mine was heaping)
1 stick butter, cubed
1c greek yogurt (such as Fage Total 2%)
2-4T almond milk
1 egg
tomato jam

Add flour to a large bowl along with gryere, salt and rosemary, then stir to combine.  Add butter and yogurt, and cut in using a pastry blender or a couple knives.  The dough should resemble some large pebbles at this point.  Stir in milk, 1T at a time, until the dough just comes together.  Divide dough in half, flatten into a loose rectangle, wrap in saran wrap and then refrigerate for several hours or overnight (I only waited an hour and it was fine).

Take your dough out of the fridge and let it soften a bit for ~15min.  Place one half on a lightly floured surface and roll it into a rectangle at least 9"x12" in size (I used a ruler).  Repeat with the second half of dough.  Cut each 9"x12" rectangle into nine smaller 3"x4" rectangles.  Set the trimmings aside.

Beat the egg in a small bowl to use as an egg wash.  Brush over the surface of the first dough (9 rectangles), this will be the inside of the pop tart and help hold the top on.  Add a heaping tablespoon to the center of each rectangle (Deb advises leaving at least 1/2" perimeter of bare dough around the filling).  Place a small rectangle from the second dough (not egg washed) on top of the filling.  Press around the filling with your fingertips to seal the dough on all sides, and then press with the tines of a fork.  Prick the top of each tart multiple times with a fork (for the steam to escape).  Repeat with remaining rectangles.

Carefully add the tarts to a parchment-lined cookie sheet.  Top with grated cheese or egg wash and coarse sea salt.

Here's where I goofed.  I accidentally skipped the 30min refrigeration and found they baked better at 400deg for 18-20min, until lightly golden brown.    However, original instructions called for refrigerating them for 30min while you preheat the oven to 350deg.  Then they're baked for 20-25min.  I'd say you could do either option.

Let the pop tarts cool on the cookie sheet on a cooling rack.

These are best not too long after coming out of the oven (just don't burn your tongue!), although they will be ok for a day or two at RT.  Pop the tarts (haha) in the toaster to reheat them a bit before enjoying!

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE.  You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here:  http://www.fageusa.com/community/fage-greek-getaway.

Tomato Jam

I don't think it's too late for this tomato recipe...  at least I hope not!  Quick, go buy some tomatoes and then come back :)

A bunch of field tomatoes from my CSA were sitting on my counter, giving me the evil eye for not using them.  I had to do something, and quick!  Dawn's Tomato Pie was almost the winner until the thought of a tomato jam couldn't get out of my head.

whole grain pita bites topped with goat cheese and tomato jam

It took awhile to cook the juicy red fruits down, but oh it was worth it!!  I fell in love immediately with this sweet and spicy jam and immediately started brainstorming things to do with it.

scrambled eggs with corn and tomato jam

Scrambled eggs with corn and tomato jam
Cheese and crackers with tomato jam
On sweet corn poundcake
On a sandwich...  egg and cheese or grilled cheese anyone?
As a savory cheesecake
Inside pop tarts!

sweet corn poundcake with tomato jam

Tomato Jam
adapted from the NY Times and food52
Yield:  ~2c

You can probably use whatever kind of tomatoes you have on hand or can find at the farmers market.  I just used field tomatoes - which are pretty juicy and took awhile to cook down.

3 to 3 1/2lb tomatoes, cored and chopped
1sm onion, diced (~1/2c)
zest & juice of 1 lemon
1/2c brown sugar
1 1/2c evaporated cane juice (or granulated sugar)
1/4c cider vinegar
1/2t cinnamon
2t salt
1t cumin
1/2t coriander
1/8t cloves
red pepper flakes or cayenne, to taste

Combine all ingredients in a heavy sauce pan or stock pot.  Heat over medium heat and bring to a boil, stirring often.  Reduce heat and simmer, stirring occasionally, until the mixture has thickened and reached a jam-like consistency, 2-3hrs.

Transfer to sterilized glass jars and cool.  Can be stored in the refrigerator 1-2 weeks or use a hot-water canning bath for 15min for long-term storage.

What would you put this tomato jam on??

Tomato Strata

I thought this Savory Bread Pudding w/Tomatoes & Herbs from the NYTimes would be a killer recipe, crusty bread, ruby red tomatoes, copious amounts of fresh herbs, cheese, farm fresh eggs...

And it was good.  Except I've made another tomato strata, and I think I liked that one better.  Maybe it's the goat cheese.  Goat cheese has a way of always stealing my heart.

Either way, I'm posting this since It's delicious with fresh tomatoes!!  Whatever variation you choose, may I implore you to use goat cheese?  Thanks :)

Is there a single ingredient that can make (or break) a dish for you??

Bits & Pieces

I'm in the midst of writing about the latest project, but in case you were wondering...

A wedding cake (and many cupcakes) were made last weekend!!


Luckily I've eaten more than just sugar the past week ;)  In search of a mushroom-filled dinner that wouldn't require me to turn on the oven (anyone want to gift me an air conditioner for my kitchen?), Rebecca pointed me to Deb's Mushroom Crepe Cake.  One look and I knew I'd be making it the next night!

A first for making crepes, it didn't seem so bad (next time will probably not go as easy ;)).  There were definitely extra crepes, which made me wish I had more mushroom filling, but it was delicious!!  I don't think I made enough changes to Deb's recipe to post it here, but I did cut back on the butter in filling (used 1T butter +1T olive oil), used cave-aged gruyere and almond milk in the filling, added ~1t chopped fresh thyme and didn't measure my cheese (so was probably short).  The only change to the crepe batter was to use white whole wheat flour and omit the butter needed for the pan as my pan didn't require any.  Highly recommended, whether it be for a brunch or dinner spread!


I also got the first share from Marshall's Farmstand CSA and I couldn't be more excited for the summer :)  Check out the goods...

What should I make from my share??

Sunny Apricots

Apricot Cake

Doesn't that look like sunshine? :) Or maybe pillows... All this rain seems to be getting to me ;)

One way to brighten your day is to make this delightful cake to make with some fresh apricots! I made half the recipe in an 8" round pan. Instead of a mix of WWW and quinoa flour, I used a mix of mostly WW pastry and a little WW flour. I also used honey, and even though I accidentally added 1/4c yogurt (that was the original amount, not halved), I needed a little liquid to make the dough come together (I used Lactaid). I had ~1T chopped pistachios hanging out in my freezer, so they got tossed on top instead of almonds.

full frontal

I overcooked mine just a tad (or maybe could've used a bit more liquid), but it was still delicious. I opted for a drizzle of honey at the time of serving instead of a glaze. I'd highly recommend this for brunch or a not-to-sweet dessert! I'm sure any stone fruit (plums, peaches, nectarines, pluots, apriums... did i get them all?) would work well here :)

this is my good side

An Easy App

I made these for a brunch I was having with a couple friends, and in case you haven't tried them, thought it would be best to share!! Quick and tasty, everyone's sure to be impressed!

Sundried Tomato Pesto Palmiers

These extremely versatile scroll-look-alikes are really a blank slate for your creativity. Keep it simple with cheese, try pesto, or take it over to the dark side with some semisweet chocolate for a sweet treat ;)



Sundried Tomato Pesto Palmiers
Yield ~40

1/2 package puff pastry (1 sheet of dough)
Sundried tomato pesto (click for the recipe I used)
Gruyere, finely grated

Defrost puff pastry in the fridge before you want to use it (I took it out the night before so I could make it in the morning). Roll out on a dry, lightly floured surface. Top with desired amount of pesto and cheese (or other toppings!).

Preheat oven to 400deg. Roll each of the long sides inwards so that the two meet. (Can be refigerated here if being prepared ahead. It could also help with the slicing) Slice (maybe 1/8") and transfer to a parchment-lined cookie sheet. Bake 10-15min until nice and golden (mine were closer to 10min). Serve!

I hear they keep pretty well... if they last that long ;)

A Coffee Cake of Thanks!

THANK YOU for all the good luck wishes!! Just for all that, I made you an apple coffee cake ;-) See, here's a slice...


A note on the recipe: i loved the cake part, chock full of apples just how i like it. The topping, well... it turned out alright (made it ahead of time so it sat for about a day before consumption), but it looked very dry (due to the lack of fat) coming out of the oven. So I might try another topping next time.

The move? Hmmm, well, there was no elevator like i was told (grrr)... but my dad and i were able to move me in quite quickly. Luckily I am only on the second floor, so I made dad unload the truck and I did most of the running boxes upstairs. Why didn't I know there was no elevator? well... i hadn't seen the apartment (looong story). And even luckier still, everything worked out and i think i am going to love it. tomorrow (so long as my feet are no longer crying out in pain) i'll be exploring the adjacent park (Back Bay Fens)!! It felt soo good to be walking around a city again today as I ran errands :) I picked up a map of running routes in Boston today at Marathon Sports, but please let me know good things to do/see/favorite spots!!!

I'm about to put all my pots and pans on the living room floor to try and figure out how to fit them into my [few] cabinets :) pot rack? lol. ok, hopefully i'll be back tomorrow with a butternut squash recipe for the challenge!

I Like to Ate Ate Ate...

Who's singing with me? hehe Fall =APPLES!!! Well, changing leaves, too, but I don't think I'd want to cook with those... I have been enjoying 2 apples a day since I first picked them up from the farm around the corner :) So I wanted to mix it up a little. Plus, this week's ingredient is Apples, so I'm submitting these to Erin and Andrea over at Care to Eat. Check out the details there... there's even a chance to get some of the prized bread Erin's been raving about!!

First, some Pumpkin Apple Butter, from Enlightened Cooking. Mine didn't look as smooth as Camilla's, but still tasted pretty darn good :) I followed the recipe, only reducing the honey just a bit, so I'll point you to back to the original post for the recipe. I'm looking forward to using this on toast, waffles, english muffins... ooh, I bet it would be tasty on pancakes too!


I decided to make 1/2 batch of two quickbreads and make them into mini-loaves so I could share! Friends of my parents are taking me kayaking, so I thought this would be a nice way to say thanks :)

Banana Apple Bread

First was a Banana Apple Bread, which I had seen over in Sunita's World. As I had only written the ingredients, I prepared it more like a quick bread (and didn't sprinkle the nuts on top), so it looks a bit different, but it still tasted delicious!!! Next time I'd use the apple in chunks instead of shredded so the apple taste doesn't get lost (the predominate flavor was banana), and maybe add more oatmeal.

Pumpkin Apple Bread

Before I had decided to do the pumpkin apple butter, I had wanted to combine apple and pumpkin somewhow, so I adapted a recipe seen over at eat me, delicious.

Mini Pumpkin Apple Loaves
adapted from eat me, delicious, who adapted it from The Garden of Vegan
Yield 3-4 mini loaves


1/2c white whole wheat flour
1/2c whole wheat pastry flour
1t baking powder
1/4t baking soda
1T cane sugar
3/8c unsweetened apple juice (plus some if batter's dry)
1/6c unsweetened applesauce
1/2c pumpkin
1/2 large apple, diced
~1/4c chopped walnuts, if desired

Preheat oven to 350deg. Spray mini loaf pan (or other desired shape) with nonstick spray.

Combine flours, baking powder and baking sugar in medium bowl.

In small bowl, combine apple juice, applesauce, and pumpkin. Mix wet into dry until just combined, adding a little more apple juice if needed. Fold in apples and nuts (if using), then add to prepared pans.

Bake for 25-30min, until it's done (I did the touch "test", and waited until my finger didn't sink in... very scientific!)


Alrighty, well if you haven't already, GO GET SOME APPLES!!! :) I can't believe my month is just about over, and I move to Boston next wednesday!! Crazy...

A Raspberry Morning

An ode to summer before I head full on to fall! We saw some awesome looking raspberries at Sam's Club, and I just had to pick them up (yeah, no way they were local... oh well!). While I've become more adventurous cooking, I'm still leary in the baking department, a few substitutions here or there, but I really like to have a recipe in front of me. We loved the incorporation of fresh fruit in this Raspberry Almond Coffee Cake. I made a few substitutions with what we had, so I'll post what I did below. I'm sure it could be lightened a bit more, but it wasn't too sweet as is. A lovely way to start the day, or brighten the morning, or afternoon... or way to put yourself to sleep... :)


Raspberry Almond Coffee Cake
Modified ever so slightly from herlittleblackdress

• 1 cup fresh raspberries
• 3 tablespoons brown sugar
• 1 cup whole wheat pastry flour
• 1/3 cup white sugar (I can't remember if I used Splenda Blend for Baking here... I was doing too many things and was slightly schizophrenic last night!!)
  
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup sour cream
• 1/4 cup nonfat greek yogurt
  
• scant 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1 egg
• 1/4 cup sliced almonds
• 1/4 cup sifted confectioners' sugar
• 1 teaspoon milk
• 1/4 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
2. Combine raspberries and brown sugar in a bowl. Set aside.
3. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. **mine was very dry, so I added ~1T milk at this point. The batter was very thick, but it all worked out in the end!** Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
4. Bake for 40 minutes **mine was done at 30min**, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
5. Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

Cross-section with lovely whole berries!

He Says/She Says: Tomatoes!

Me and my tomatoes went outside for a photoshoot by the pond (which my dad made!! yeah, he's amazing :)).


Red almost jumped.


I'm glad he didn't--instead I share one of life's simple pleasures.


What about gold? Well, she asked for it...

... and got slow roasted (400deg) with some garlic olive oil. She got used this morning


Can you tell what the heck that is? haha. I scrambled up some egg whites and a spicy black bean burger, threw in a little goat cheese, and topped it roasted Gold. Oh so good.

So i think the recipe is simplicity :) If I'd had some watermelon, I would've brought along this Watermelon & Tomato Salad. I tried it earlier this summer, and even without the dressing absolutely loved it. Such an amazing combination of flavors!!

Whether you call it a fruit or vegetable, this dicot (a flowering plant whose seed has two embryonic leaves) is delish any way you serve it! And I'm sending this along to Heather at Hangry Pants for this week's New Blogger Secret Ingredient. You can find the details in this post.