Month: August 2019

To move, according to Merriam-Webster, is simply “to change one ;s residence or location.” The past week has been so much more than that. This move has meant saying goodbye to friends and farewell to an old crush, feeling guilty for increasing the distance between me and my family, and asking for lots of help. There has been a lot of packing… and unpacking… which is hard work if you ;re a food blogger/borderline hoarder. It has meant drinking wine and scrubbing cabinets on a Friday night, and resulted in quite a few stubbed toes followed by curses and more wine.This move is bittersweet. One minute I ;m filled with optimism, the next I want to cry and run home to my friends and family. While my family will be in Oklahoma for the foreseeable future, my closest friends are leaving the town I ;ve called home for the past 8 years. I took their exodus as a cue to leave—the town was feeling too small as it was, like a shirt that ;s too tight.The boxes are slowly clearing and my new space is feeling more livable. I ;m taking this opportunity to downsize, which isn ;t entirely a choice given that I have half the storage space in my new kitchen. I ;ve amassed far too many breakable glasses and serving piece over the past couple of years. Would you believe that I filled an entire box with oils and vinegars?I ;ve been subsisting on take-out leftovers for the past few days, so after I finally got my kitchen halfway organized yesterday evening, I decided I deserved some comfort food. My kind of comfort food isn ;t biscuits and gravy, it ;s blueberry pancakes doused in real maple syrup. For dinner. I served it with a glass of white wine, because why not? Speaking of which, I ;ve learned that in Missouri, I can buy chilled wine, in a grocery store, on a Sunday. I cannot do any of those things in Oklahoma. Maybe this place is all right.One last thing—I adapted these pancakes from my banana oat pancakes recipe, which has been a huge hit with all but a particular treat for gluten-free eaters. The beauty of these gluten-free pancakes is that they only require one type of flour and a few standard ingredients.In this adaptation, I just traded plain yogurt for the mashed banana, adjusted the spices, and added a bit of lemon zest and a cup of ripe blueberries. If you ;re in the mood for more blueberry lemon goodness, check out my blueberry lemon muffins and scones, which are made with yogurt as well. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Blueberry Lemon Yogurt PancakesAuthor: Cookie and KatePrep Time: 15 minutesCook Time: 20 minutesTotal Time: 35 minutesYield: 10 pancakes 1xCategory: Breakfast★★★★★4.9 from 20 reviewsSweet and tangy blueberry lemon yogurt pancakes made with oat flour, so they are gluten free. Scale 1x2x3x Ingredients⅔ cup plain yogurt*2 tablespoons butter, melted½ teaspoon lemon zest1 tablespoon lemon juice (about 1 small lemon, juiced)1 teaspoon real maple syrup (or honey)2 eggs1 cup oat flour**½ teaspoon baking soda¼ teaspoon salt⅛ teaspoon ground cinnamon1 cup blueberriesInstructionsIn a small-ish bowl, stir together the yogurt, butter, lemon zest, lemon juice and maple syrup. Beat in the eggs.In a medium bowl, whisk together the oat flour, baking soda, salt and cinnamon.Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix or you’ll run the risk of getting tough pancakes! Fold in the blueberries.Let the batter sit for 10 minutes. Heat a heavy cast iron skillet (or nonstick griddle) over medium-low heat. If necessary, lightly oil the surface with butter or cooking spray.Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 to 4 minutes, until the top edges of the pancakes are more matte than shiny and the underside is golden.Once the bottom side has cooked sufficiently, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

This new city is starting to feel more like home. At first, every noticeable difference served as a startling reminder that I am not home, but I ;m starting to accept the gray squirrels, with their skinny tails, and the brown dirt as the new normal. And the hills! There are hills here, but those are still a novelty. I worry I ;ll forget to pull the emergency brake when I park my car, and go back later to discover that my car is not where I left it.The weather has been beautiful since I got here, sunny and warm but not terribly hot. I boycotted the oven for the entire month of July in Oklahoma, but I took advantage of Missouri ;s temperate weather last weekend by baking these pretty peach (and plum) crisps. You can ;t go wrong with warm peaches and cream, especially when a crispy, maple-yogurt oat topping is involved. It ;s simple summer comfort food at its finest.I willingly concede that peaches are perfectly sweet and juicy in their ripe, raw state, but this is a fun alternative that takes about thirty minutes from start to finish. The idea behind my individual pear and apple crisps last fall came from Joy the Baker ;s peach cobbler for one, and I couldn ;t resist circling back to her original concept now that it ;s peach season.These individual peach crisps are different from traditional crisps in that they aren ;t a gooey mess of fruit chunks underneath a crispy topping, but an actual peach half, held into its original shape by the skin. That means you don ;t even have to peel the peaches! They really couldn ;t be easier to make, so I think you should make some as soon as possible, like maybe tonight? 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Peach CrispsAuthor: Cookie and KatePrep Time: 10 minsCook Time: 20 minsTotal Time: 30 minutesYield: 4 1xCategory: Dessert★★★★★5 from 2 reviewsSweet summer treats ready in 30 minutes! These peach crisps are made by simply topping peach halves with delicious yogurt-oat topping. Top with a scoop of vanilla ice cream for dessert or Greek yogurt for breakfast! Scale 1x2x3x Ingredients4 ripe yellow peaches*Scant ½ cup rolled oatsScant ½ cup white whole wheat flour or regular whole wheat flour¼ cup turbinado (raw) sugar, plus more for sprinkling on top½ teaspoon cinnamon¼ teaspoon ginger⅛ teaspoon nutmegpinch of salt2 tablespoons and 2 teaspoons melted butter2 tablespoons plain or vanilla Greek yogurt2 teaspoons real maple syrupInstructionsPreheat oven to 400 degrees and grease a 13 by 9-inch baking pan (or pan(s) of equivalent size).Cut the peaches in half, remove the pits and use a spoon to scoop out the red bits in the center.In a medium bowl, combine the remaining ingredients. Use a big spoon to mix it well.Scoop about two tablespoons of dough onto each peach half and use your hands to smush it into a mound. Sprinkle a little more raw sugar on top.Bake for 20 to 25 minutes, until the tops are golden. Top with ice cream or Greek yogurt and serve warm.

I know it ;s been around for a while, but I just want to say that central heat is amazing. How I survived the past four winters with my little space heaters and dangerously vintage floor heaters is beyond me. In my new apartment, all I have to do is scootch the little dial on my wall a smidge to the right and I instantly hear the whoosh of hot air flowing throughout my apartment. I suppose this is how people who are accustomed to modern-day conveniences feel like when they turn on their new surround sound system for the first time. I am the maestro of my thermostat, you guys!Although I could keep my place as warm as a Tahitian beach house through February, I have no desire to do so. After enduring those chilly winters, I feel like something ;s wrong if I am warm enough to walk around the house barefoot and in pajama shorts as leaves fall off trees in the 40-degree weather outside.Cold weather calls for sweaters, comfort food and general coziness, which means that I ;ll be keeping the thermostat down comfortably low. That way I can fully enjoy cold weather comfort food like homemade applesauce, which warms up the house and fills it with a glorious sweet, spiced apple scent better than any candle.This rustic applesauce is more like apple pie filling than the mealy, uniformly textured store-bought applesauce. While I remain indifferent in the great homemade pumpkin purée debate, there is no question when it comes to applesauce. This hearty, chunky homemade applesauce made from ripe, in-season apples puts the store-bought kind to shame.This recipe for maple-sweetened applesauce caught my eye as I read through Diane Rossen Worthington ;s latest cookbook, Seriously Simple Parties, which is just what it sounds like. In the headnote for the recipe, she explains that covering the pot of apples at first basically steams them, then uncovering the pot later in cooking allows the liquid to reduce and that sweet apple goodness to intensify in flavor. This sounded like a good plan to me, and I was pleasantly surprised to find that I could make applesauce in just twenty minutes of stove time. Please make it before apple season is over! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Maple Cinnamon ApplesauceAuthor: Cookie and KatePrep Time: 15 minsCook Time: 20 minsTotal Time: 35 minutesYield: 3 to 4 1xCategory: Side★★★★★5 from 5 reviewsNaturally sweetened, rustic homemade applesauce that cooks in under twenty minutes. This chunky applesauce tastes just like apple pie filling—serve it on oatmeal or pancakes for breakfast, as a sweet snack (try adding yogurt and granola), or dessert (with ice cream, perhaps?). I like mine with creamy steel-cut oats and a swirl of homemade pecan butter. Scale 1x2x3x Ingredients3 Gala apples (or another variety of sweet red apple)3 Granny Smith or pippin apples¼ cup plus 2 tablespoons real maple syrup*1 tablespoon ground cinnamon1 tablespoon fresh lemon juice (or more to taste)dash of sea saltInstructionsPeel, core and chop the apples into 2-inch chunks. In a heavy, nonreactive Dutch oven or saucepan over medium heat, combine the apple chunks, maple syrup, cinnamon and lemon juice. Cover and simmer for about 12 minutes, or until the apples have softened up a bit.Uncover the pot and continue cooking, stirring occasionally to break up the larger chunks, until the apples are soft but still have some texture (5 to 10 minutes). Remove from heat and, if necessary, add more maple syrup, cinnamon or lemon juice, to taste. Serve warm or chilled; let it cool to room temperature before storing it in the fridge.

I wish I had some stories to share today, but it ;s been an uneventful work week punctuated by our weekly Wednesday girls ; night (fajitas and Downton Abbey at my place). I can ;t complain. I finally found the time to try this baby spinach and sweet potato frittata that ;s been on my mind since I first flipped through The Sprouted Kitchen cookbook this summer. It was absolutely worth the wait—a simple breakfast or dinner that only requires a cutting board, a knife, a mixing bowl and a skillet to prepare. I just had to share it with you today so you can make it this weekend.Frittatas are one of those meals that, if you know how to make, are a kitchen standby. As long as you have eggs, a splash of milk and some vegetables, you can whip up a pretty satisfying meal without much prep or cooking time. I ;ve finally gotten the hang of the cook-on-the-stove-and-finish-in-the-oven method (the trick is to pay attention to visual cues and learn to make it by feel), but I ;m also a fan of this oven-only method. It ;s great when I ;m in a time crunch or need to keep the burners open for other things. I made a frittata that way for the girls ; night before last, which kept the stove clear for two skillets ; worth of banana oat pancakes. Do use the skillet method for this sweet potato frittata, though, so the sweet potatoes can develop those irresistible caramelized edges.My girls are all eating gluten-free these days, so I should mention that frittatas are, of course, gluten-free (unless you ;re adding grains) and the oat pancakes I mentioned are gluten-free as well. Happy bellies! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Baby Spinach Frittata with Sweet Potato Hash CrustAuthor: Cookie and KatePrep Time: 15 minsCook Time: 30 minsTotal Time: 45 minutesYield: 4 to 6 1xCategory: Breakfast/Brunch★★★★★5 from 16 reviewsA beautiful frittata full of sweet potatoes, baby spinach and goat cheese. Don ;t limit this to breakfast; it ;s a filling one-skillet meal that makes for great leftovers. Scale 1x2x3x Ingredients8 eggs½ cup milkSea salt and black pepper2 small sweet potatoes1 tablespoon olive oil1 teaspoon ground cumin2 green onions, white and green parts, thinly sliced2 cups baby spinach (give it a few chops with a knife if you ;d like)⅓ cup goat cheese (about 3 ounces, use regular or herbed goat cheese)Chopped fresh cilantro, for garnishHot sauce (I recommend Cholula)InstructionsPreheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, a pinch of salt and ½ teaspoon black pepper. A couple dashes of hot sauce would be a good idea, too.Peel the sweet potatoes and chop them into ¼-inch cubes. In a 10-inch sauté pan (or well-seasoned cast iron skillet), warm the olive oil over medium heat. Add the potatoes and toss to coat, then sprinkle with cumin and ½ teaspoon salt and stir. Cook the sweet potatoes, stirring occasionally, until they are cooked through and have brown marks, 10 to 15 minutes (add another little splash of olive oil if the potatoes start sticking to the pan).Sprinkle the green onions on top of the potatoes, then the spinach. Cover the pan with a lid or cookie sheet if you have one, and cook until the spinach wilts, a minute or two.Turn the heat down to low. Whisk the eggs one last time and pour them over the spinach. Crumble the goat cheese with your fingers or a fork over the top of the frittata. Put the pan in the oven and bake until you can shake the pan (wear oven mitts!) and see that the middle is just barely set, about 12 to 18 minutes.Set the frittata aside for a few minutes before slicing it. Sprinkle with pepper and cilantro. Serve with hot sauce on the side. Toasted whole grain bread is a good idea, too.

Yesterday was a painfully cold day, with winds that rushed through every little gap in my clothing and chilled my core. I pulled my coat tight and cursed winter, shouting to my companion that I have had enough of it already. On the bright side, however, it was also a notably sunny day. Not a cloud in sight. I took advantage of the warm afternoon light to photograph these broiled grapefruit beauties while Cookie napped in front of the space heater.Grapefruit, when broiled with a sprinkling of sugar, caramelizes and complements its inherent bittersweet flavors. Though this cooking method is as simple as can be, the broiled grapefruit would make quite an impression at brunch, served warm and radiantly pink. Don ;t limit the preparation to special occasions, though; broiled grapefruit could brighten any bleary, wintery day. I turned mine into a more substantial meal in itself by adding a side of honey-sweetened goat yogurt and a handful of gingerbread granola (recipe forthcoming). I recommend it. Stay warm, friends! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Broiled Grapefruit with Honey Yogurt and GranolaAuthor: Cookie and KatePrep Time: 10 minutesCook Time: 10 minutesTotal Time: 20 minutesYield: 3 to 6 1xCategory: BreakfastMethod: Broiled★★★★★4.8 from 8 reviewsSimply prepared grapefruits, broiled with a sprinkling of sugar, are a beautiful, light brunch option. Serve with honey-sweetened yogurt and a handful of granola for substance. Scale 1x2x3x IngredientsBroiled Grapefruits3 grapefruits (I used the sweet Texas Rio Star variety)6 tablespoons raw sugar or brown sugar (you ;ll need two tablespoons of sugar per grapefruit)sprinkle ground gingersprinkle ground cinnamondash sea saltFor ServingGreek yogurt or thick goat ;s yogurthoney, for drizzlinggranola (a few handfuls)InstructionsPreheat broiler. Make the bases of your grapefruit halves flat so they don ;t wiggle around: slice off about ¼-inch of the peel on the base end and the stem end of each grapefruit. Then slice each grapefruit in half, parallel to your initial cuts. Place the grapefruit halves face-down on paper towels for about five minutes to absorb excess moisture.In a small bowl, mix together the raw sugar or brown sugar (I used a mixture of both) with a sprinkle of ginger and cinnamon and a dash of salt. On a rimmed baking sheet or a 13×9-inch glass baker, place the grapefruit halves face up. Sprinkle each halve liberally with the sugar mixture, using about 1 tablespoon per halve. Broil for 7 to 10 minutes, until the sugar is melted and turning a deep amber. Let the grapefruits cool for at least a few minutes; serve warm or at room temperature with a big dollop of yogurt (swirl in honey if you ;d like) and a handful of granola.

Can I let you in on a secret? It ;s a little something I ;ve realized as I ;ve bookmarked and dog-eared a zillion different recipes for baked goods. Here it is: you don ;t really need a ton of different recipes to be a great baker.Us food bloggers and recipe developers churn out separate recipes for every tasty variation, but the truth is that there ;s no need to reinvent the wheel every time. If you focus on finding the best base recipe, you ;ll inevitably learn a lot about how ingredients and substitutions work together in the process. Once you ;ve found that stellar base recipe, you can change it up to suit your whims thereafter. All of those other recipes floating around can inspire your next variation on your base recipe.Take this banana “trail mix” bread, for instance. The base recipe originated from one of my favorite, most reliable recipe sources, Deb of Smitten Kitchen. (Always start with recipes from trustworthy sources.) She posted her double coconut muffins and mentioned that we could substitute mashed bananas for the yogurt in her recipe. Eureka!That little nugget of substitution wisdom led to my whole wheat, honey-sweetened banana coconut muffins, a variation on her original that I really love. Then those muffins turned into the base for this loaf of bread, to which I added chopped, dried fruit and nuts, and substituted oats for some of the flour.Want more examples? These banana oat pancakes turned into blueberry lemon yogurt pancakes when I substituted yogurt for banana. My all-time favorite basic banana bread recipe turned into pumpkin bread when I substituted pumpkin purée for the mashed banana and added extra warming spices. This maple-sweetened cranberry cornbread could turn into cheesy honey-jalapeño cornbread (sub honey for the maple syrup and mix in finely chopped jalapeño and cheese). My blueberry muffins could easily be cranberry-orange muffins or blackberry-thyme muffins. The same goes for these yogurt scones and this maple tea cake. If you love the base and the add-ins, you ;ll more than likely love the result.For even more variation inspiration, please check out my notes on natural sweetener substitutions in this quick molasses bread post, and all the marvelous suggestions in the comments on my banana bread and pumpkin bread posts. I get so giddy when you all try out my recipes and report back with your substitution notes and results. Thank you, sweet commenters, for sharing inspiration and suggestions with the rest of us.I ;m eager to hear how you change up this recipe to suit your taste and nutrition preferences. I ;ll share what I think might work well in case it sparks an idea for you. Feel free to leave out any of the add-ins, but do include the coconut flakes as I believe them to be integral to the batter. Substitute any other kind of nuts for the pecans, any other dried fruits for the cherries and candied ginger, and any kind of chocolate or chocolate chips for the chopped dark chocolate. You could leave out the cinnamon and add lemon zest a brighter flavor, or substitute another natural sweetener for the honey.I bet you could use melted butter instead of coconut oil (that swap generally works great), yogurt instead of banana (keep in mind that the resulting bread will be less sweet) or gluten-free flour instead of whole wheat pastry flour (I would guess gluten-free flour would work well because there isn ;t a ton of flour to begin with). If you make any of these substitutions, please report back and let us know how it turns out! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Banana Trail Mix BreadAuthor: Cookie and KatePrep Time: 20 minsCook Time: 50 minsTotal Time: 1 hour 10 minutesYield: 10 slices, 1 loaf 1xCategory: Quick Bread★★★★★4.9 from 14 reviewsHearty banana bread made with coconut, oats and whole wheat flour and naturally sweetened with honey. Mix in your choice of chopped nuts and dried fruit for extra sweetness and a bit of crunch. Serve with Greek yogurt and a drizzle of honey for a substantial breakfast or snack. This bread can be difficult to slice; see notes below for how to make muffins instead. Scale 1x2x3x Ingredients¾ cup whole wheat pastry flour or white whole wheat flour or regular whole wheat flour½ cup oats1 ½ teaspoons baking powder¼ teaspoon table salt½ teaspoon cinnamon¾ cup unsweetened shredded coconut, divided⅓ cup chopped candied ginger⅓ cup chopped dried cherries or cranberries½ cup pecans, toasted and chopped¼ cup chopped dark chocolate (about 1 ½ ounces, you may sub chocolate chips)½ cup virgin coconut oil, melted1 cup mashed ripe banana¼ cup honey1 large egg, preferably at room temperature1 teaspoon vanilla extract1 tablespoon turbinado (raw) sugarInstructionsPreheat oven to 375°F. Grease a 9-inch by 5-inch loaf pan (see note below on how to make muffins).In a medium bowl, whisk together the flour, oats, baking powder, salt and cinnamon. Stir in ½ cup shredded coconut, then mix in the chopped ginger, dried fruit, pecans and dark chocolate.In a separate, medium bowl, whisk together the coconut oil, mashed banana, honey, egg and vanilla.*Pour the wet ingredients into the dry ingredients and stir until just combined. Pour the batter into your prepared loaf pan and sprinkle with the remaining ¼ cup coconut. Top with a light sprinkle of turbinado (raw) sugar.Bake for until a toothpick inserted into the center comes out clean, about 50 minutes or longer. Let the bread cool in the pan before slicing. This bread is dense and not very easy to slice; I found that my sharp paring knife worked better than a serrated bread knife.

It ;s no wonder my dear mom always complained about my messes. “But I just cleaned that!” she ;d say with a long sigh. I was a hands-on kid, always coming up with grand schemes for new projects and taking over the kitchen table just before dinner. I was a little tornado who paid no heed to the clean-up required in my aftermath.These days, I am just a grown-up version of that little tornado, stretched to 5 feet and 7 inches tall but no less destructive. Just yesterday, in the process of making this granola, I managed to absent-mindedly spill half a bottle of vanilla extract in the kitchen, and thirty minutes later, a half cup of coconut flakes all over the sunroom. At least my assistant helped clean up the latter. I then piled up granola bowl dishes in my sink and promptly sprayed fresh pomegranate juice all over my just-cleaned countertops.I now understand why my mother always complained that cleaning up after myself could be a full-time job. It ;s the truth. Speaking of which, I ;m now accepting applications for interns.I promised you this granola three whole weeks ago and thought I just might manage to get it to you in time for the weekend. It would be a great way to spend a few minutes of down time on a leisurely Sunday afternoon, and the resulting batch will make plenty for hurried breakfasts during the work week. It ;s full of my favorite winter-time ingredients—warming spices, candied ginger, pecans and maple syrup—and irresistibly crisp-ity crunch-ity. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Gingerbread GranolaAuthor: Cookie and KatePrep Time: 10 minsCook Time: 30 minsTotal Time: 40 minutesYield: 8 cups 1xCategory: Breakfast★★★★★4.9 from 27 reviewsIrresistible spiced granola with the flavors of gingerbread, including molasses, ginger and cinnamon. Sweetened with maple syrup and dried cranberries, this granola is gluten free as long as you use gluten-free oats. Recipe yields 8 cups granola. Scale 1x2x3x Ingredients4 cups old-fashioned rolled oats1 ½ cups raw pecans and/or walnuts1 teaspoon fine-grain sea salt (if you ;re using standard table salt, scale back to ¾ teaspoon)1 teaspoon ground cinnamon1 teaspoon ground ginger½ cup melted coconut oil (or olive oil)⅓ cup real maple syrup¼ cup molasses1 teaspoon vanilla extract½ cup large, unsweetened coconut flakes* (optional)⅓ cup chopped dried cranberries⅓ cup chopped candied gingerInstructionsPreheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir to combine.Stir in the oil, maple syrup, molasses and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 10 minutes, then remove from the oven and top with coconut flakes (if using). Stir up the mixture to make sure the granola cooks evenly.Return the pan to the oven for 8 to 11 more minutes, or until the granola is lightly golden on top. It will continue to crisp up as it cools.Top the granola with the chopped cranberries and candied ginger. Let the granola cool before breaking it into pieces and enjoying.Store the granola in an airtight container. It should stay fresh for 1 to 2 weeks. Store in the refrigerator for longer shelf life.

I intended to write about springtime in Kansas City today—about how the hum of my space heater had been replaced by the roar of the air conditioning unit, how the tulips are on fire and the whole city seems to be joining us on our evening walks—but it snowed yesterday. Unwelcome snow flakes covered our green grass in a patchy white blanket during a most unusual May flurry. I ;m glad to report that it has melted already. What in the world?It was warm the weekend before last when I walked into my favorite little health food store in Kansas City and found the first of the local cherry tomatoes. Juicy, sweet and ripe through the center, cherry tomatoes are reliably tasty. They ;re my tomatoes of choice until those gorgeous heirloom tomatoes appear at the market in mid-summer. Anyway, I went back to the store for more local tomatoes after I dreamed up this recipe, but I couldn ;t find any more of them. Maybe I spoke too soon on the tomatoes, too.The recipe I have today is a combination of two food concepts I encountered last week in Oklahoma. Oklahoma isn ;t exactly renowned for cutting edge culinary concepts, but then again, I don ;t aspire to be a cutting edge chef. Inspiration is everywhere. Both roasted cherry tomatoes and omelets stuffed with smashed tortilla chips were new to me, and I can now say I ;m a fan of both. I found the sweet and juicy, whole roasted cherry tomatoes in Nebu‘s salad bar line when my dad took me to lunch at the new Devon tower. They make this fresh homemade salsa taste extraordinary.Later in the week, I ordered an omelet stuffed with tortilla chips out of curiosity when I went to brunch with friends at Juan del Fuego ;s. A small handful of chips lend salty crunch and extra flavor to the interior of the omelet. It ;s indulgent and lowbrow and wonderful. If you ;re familiar with Tex-Mex migas (eggs scrambled with tortilla chips) or if you ;ve ever tried huevos rancheros with crispy tortillas, you ;re probably firing up your skillet already.I ;ve been working on my omelet-making technique all week and I can ;t say I ;ve perfected it yet, but I ;ve typed up my method as best I can below. Don ;t worry if your omelet doesn ;t turn out perfectly; the worst that can happen is that you end up with scrambled eggs. Any combination of eggs, chips, salsa and cheese is going to be delicious. Serve with coffee, mimosas or spicy bloody marys in the morning or a Mexican beer with lime at dinner.Oh and the internet (and Julia Child and Jacques Pépin) will tell you that you must use a non-stick skillet to make an omelet, but I ;ve been making mine in my 8-inch cast iron skillet without trouble. For it to work, though, your cast iron skillet must be well-seasoned. Another tip: be sure to heat your skillet before adding anything to the pan to further prevent sticking. (Wondering why I ;m so obsessed with my cast iron skillets? Several reasons. They ;re non-toxic, non-stick and easy to clean once you get the hang of them. Regular non-stick skillets can release toxins when over-heated or scratched; cast iron pans do not. Cast iron pans are affordable and last forever.) 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Tex-Mex Omelet with Roasted Cherry Tomato SalsaAuthor: Cookie and KatePrep Time: 15 minsCook Time: 25 minsTotal Time: 40 minutesYield: 1 omelet 1xCategory: BreakfastCuisine: Mexican★★★★★5 from 2 reviewsFresh Tex-Mex omelet stuffed with black beans, smashed tortilla chips and cheese, topped with homemade roasted cherry tomato salsa. Good for breakfast, brunch or dinner! Scale 1x2x3x IngredientsRoasted Cherry Tomato Salsa (quantities below yield enough for 2 saucy to 4 not-so-saucy omelets)1 pint cherry tomatoes½ teaspoon olive oil½ small white onion, chopped⅓ cup loosely packed cilantro, chopped1 jalapeño, deseeded and membranes removed, finely chopped2 cloves garlic, minced1 small lime, juiced, or 2 teaspoons white wine vinegar⅛ teaspoon sea saltTex-Mex Omelet (quantities below yield 1 omelet)2 eggs2 tablespoons milk or waterpinch sea saltpinch black pepperhot sauce (Cholula recommended)1 scant tablespoon butter⅓ cup Jack cheese or other melty cheese, shredded3 tablespoons black beanshandful blue corn chips or tortilla chips, broken into small bite-sized piecesoptional garnishes: sliced avocado, sour cream, hot sauce, etc.InstructionsMake the salsa: Preheat the oven to 400 degrees Fahrenheit. Line a small, rimmed baking pan with parchment paper for easy clean-up. Toss the cherry tomatoes with ½ teaspoon olive oil and a sprinkle of sea salt on the baking pan. Roast for 15 to 20 minutes, until the tomatoes are juicy and collapsing on themselves.In a bowl, mix together the chopped onion, cilantro, jalapeño, garlic, lime juice or vinegar and sea salt. Once the tomatoes have cooled enough to handle, use a serrated knife to chop them. Pull off the tomato skins as you go for a smoother salsa. Mix the tomatoes into the mixture. Taste and add more salt or lime juice if necessary.Make the omelet: In a bowl, whisk together the eggs, milk or water, sea salt, black pepper and a few dashes of hot sauce. You want the egg mixture to be super scrambled. Heat an 8-inch, well-seasoned cast iron skillet or non-stick skillet over medium-low heat. Once the pan is hot enough that a drop of water sizzles on contact, toss in the pat of butter and swirl the pan to coat. Pour in the egg mixture and let it set for about ten seconds. Use a heat-safe spatula to gently scoot the set eggs toward the middle of the pan, then tilt the pan so runny eggs take their place. Repeat this process until there is hardly any runny eggs to scoot around. Use your spatula to gently release the underside of the omelet from the pan. Tilt the pan a little forward and back to make sure it ;s not stuck anywhere, then use a quick flick of the wrist to flip the omelet back into the pan. Let it set for a few seconds, then scoot it off the pan onto a plate.Immediately top ½ of the warm omelet with a sprinkle of cheese, followed by black beans, smashed tortilla chips, and more cheese, then gently fold the other half on top. Spoon a generous amount of salsa (warm the salsa first if necessary) over the middle of the omelet as shown. Serve immediately.

Meet my new favorite pancakes, buckwheat pancakes. I ;ll admit they aren ;t the sexiest pancakes around, but they make up for their humble appearance with wonderful flavor and texture. Buckwheat, a gluten-free relative of rhubarb, has a delicate, almost nutty flavor all its own.Thanks to the buckwheat flour, these pancakes possess a light and airy consistency that quietly surrenders to the pressure of a fork and soaks up maple syrup like a sponge. The pancakes pair well with roasted strawberries, as shown here, or with a healthy swipe of peanut butter or almond butter.This recipe was adapted from a fun new cookbook called Pancakes, by fellow food blogger Adrianna Adarme of A Cozy Kitchen. I visit Adrianna ;s blog any time I need some creative recipe inspiration or a laugh, which is often.Adrianna ;s new (and first!) cookbook is bursting with 72 brilliant pancake recipes, half sweet (honey and oat, ginger pear, cinnamon-sugar popovers) and half savory (jalapeño corn cakes, goat cheese quinoa cakes, sour cream and chive latkes). If sky-high, fluffy pancakes are your jam, she offers a ton of options based on her buttermilk pancakes recipe. This book would be the perfect gift for the pancake/latke lover in your life. Congrats, Adrianna! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Gluten-Free Buckwheat PancakesAuthor: Cookie and KatePrep Time: 10 minsCook Time: 15 minsTotal Time: 25 minutesYield: 8 Pancakes 1xCategory: BreakfastMethod: By handCuisine: Gluten free★★★★★4.7 from 104 reviewsBuckwheat gives these pancakes incredible flavor. This buckwheat pancake recipe yields deliciously light and thin pancakes. For pancakes that are even lighter in texture and flavor, use half all purpose (Adrianna ;s suggestion) or whole wheat pastry flour (my default). Recipe yields 8 pancakes (plenty for 2 people). Scale 1x2x3x IngredientsPancakes1 cup buckwheat flour (or ½ buckwheat and ½ flour of choice)1 tablespoon sugar1 teaspoon baking powder1 teaspoon baking soda¼ teaspoon salt1 ¼ cups buttermilk, shaken*1 large egg½ teaspoon pure vanilla extractButter, for the skilletRoasted Strawberries1 pint strawberries, hulled and sliced into bite-sized quarters or halves1 teaspoon sugar1 tablespoon maple syrup or honeyInstructionsRoast the strawberries: preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss berries with the sugar and maple syrup/honey. Arrange the strawberries in a single layer on the baking sheet. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn (watch the edges in particular).Make the pancakes: in a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.Preheat your skillet over medium-low heat and brush with 1 ½ teaspoons of butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you ;ll know it ;s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Repeat the process with the remaining batter, adding more butter when needed. Serve immediately.

I ;m three years deep into blogging and only have two granola recipes to show for it. I could say it ;s because granola is so, well, granola. I might push local/organic foods on occasion, but I probably don ;t qualify as granola. Or do I?Let ;s examine the facts: for one, my car is not a hybrid. I ;ve been walking the dog in Chaco ;s lately (I have the tan lines to prove it), but I wear knee-high leather boots all winter long. I don ;t eat meat… unless there ;s bacon on the table. And I think natural deodorant is worthless.Not that there ;s anything wrong with being granola. Or eating granola. Granola is good. It makes plain yogurt so much more interesting, especially when topped off with fresh fruit. I actually resisted making my own granola for a long time because I am powerless in the face of ready-made snacks, like chips and granola. They call my name from the cabinet and insist that I eat a handful every time I see the bag. That is why there are only two granola recipes on this blog. I ;ve found that if I make my own granola, though, I want to make it last for a while. I also keep the bag in the freezer, which seems to dampen the granola ;s power over me.This granola recipe is a simple one: honey-sweetened oats with a hint of spice and warm coconut flavor. I adapted it from my gingerbread granola. It ;s a good base recipe to play around with—I ;ve added substitution suggestions in the recipe below. The granola browns more quickly when I make it with honey rather than maple syrup, which is typical of honey-sweetened baked treats, so keep an eye on it during the last few minutes of baking. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Honey Almond GranolaAuthor: Cookie and KatePrep Time: 5 minsCook Time: 25 minsTotal Time: 30 minutesYield: 8 cups 1xCategory: BreakfastMethod: BakedCuisine: American★★★★★4.8 from 24 reviewsA simple recipe for granola made with honey, almonds, coconut oil and spices. This granola is great for breakfast or a snack. Recipe yields 8 to 9 cups of granola. Scale 1x2x3x Ingredients4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)1 ½ cups raw slivered almonds (or other nuts*)1 teaspoon fine-grain sea salt (if you ;re using standard table salt, scale back to ¾ teaspoon)¼ teaspoon cinnamon¼ teaspoon ground ginger½ cup melted coconut oil or olive oil½ cup + 1 tablespoon honey or maple syrup¾ teaspoon vanilla½ cup chopped dried apricots (preferably the Blenheim variety)¼ cup chopped dried cherries, cranberries, raisins or currantsInstructionsPreheat the oven to 350 degrees Fahrenheit and line a half-sheet pan with parchment paper. In a large mixing bowl, combine the oats, nuts, salt, cinnamon and ground ginger. Stir thoroughly to combine.Stir in the oil, honey and vanilla. Turn the granola out onto your prepared pan and use a large spoon to spread it in an even layer. Bake for 22 to 26 minutes, stirring halfway. The granola should be turning lightly golden (keep an eye on it as honey tends to brown). The granola will crisp up as it cools.Let the granola cool before stirring in the chopped fruit. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.