Author: admin

Good afternoon! I ;m excited to announce a new collaboration with Chesapeake TASTE Magazine. At the beginning of each month, I ;ll post an original, seasonal recipe on my new online column, called Fresh Vegetarian. This month I chose to create a springtime take on my basic baked frittata recipe. It ;s as delicious as it is beautiful, and deceptively simple to make, too. 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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}Baked Asparagus FrittataAuthor: Cookie and KatePrep Time: 10 minsCook Time: 25 minsTotal Time: 35 minutesYield: 6-9 1xCategory: EntreeMethod: BakedCuisine: Vegetarian★★★★★4.9 from 7 reviewsThis beautiful baked asparagus frittata recipe is remarkably simple to make! Recipe yields one 9-inch square frittata, enough for 6 large or 9 smaller servings. Scale 1x2x3x Ingredients6 large eggs⅓ cup milk½ cup crumbled goat cheeseheaping tablespoon finely chopped shallot1 ½ teaspoons Dijon mustardbig pinch salthandful of thin asparagusdrizzle olive oilbig squeeze fresh lemon juicePinch sea saltFreshly ground black pepperInstructionsPreheat oven to 400 degrees Fahrenheit. Line a 9-inch square baking pan with two strips of parchment paper, cut to size (see photos and note above).In a medium bowl, scramble the eggs with the milk, goat cheese, shallot, mustard and salt. Pour the egg mixture into the prepared baking pan, tug up the sides of the parchment paper if necessary, and carefully slide it onto the middle rack of the oven. Bake for 10 minutes.While the eggs are baking, rinse the asparagus and pat dry. Snap off the tough ends of the asparagus; they should be shorter than 9 inches in length. Toss the asparagus with a drizzle of olive oil, a big squeeze of lemon juice, salt and pepper, and set aside.After ten minutes have passed, remove the egg dish from the oven and place the asparagus, one by one, on top in a neat row. Return to the oven for another 15 minutes. The center should be springy to the touch when it ;s done.Let the frittata rest for a few minutes, then slide a knife around the edges of the pan (paying special attention to the corners) and use both hands to lift the frittata out and onto a flat surface. Use a sharp chef ;s knife to slice it in three columns, in between the strips of asparagus. Then use a gentle see-saw motion to slice down the middle, through the asparagus. Serve warm or at room temperature.

My first experience with crêpes was in high school. I took French back then, and joined the French Club for something to add to my college application. I even became the secretary of the French Club, meaning that I did, basically, rien. Nothing. It was the perfect role for my nerdy, lazy, 17-year-old self. Anyway, we had an annual French Club party, and Madame Gordy would bring in her crêpe maker so we could all enjoy sweet crêpes together.A few years later, I spent a semester in Bordeaux, France. We visited Paris often, and we liked to stop at street vendors and order crêpes for a treat. I always admired the elegant swoop, swoop movement of the vendor ;s hand as she spread the batter around the surface of the crêpe maker. She (or he) would hand us our crêpes, filled with Nutella and folded into quarters so they were easy to hold. I distinctly remember this day, when I was meandering through the Latin Quarter by myself. I sat on the edge of that fountain with a crêpe and watched families and tourists go by, and admired the old streets, the bookstores and the bridges across the Seine.When I was in Kansas City last month, my friend Jordan decided to make crepes for breakfast. She reminded me that crepes do not, in fact, require a crepe maker. They ;re also much easier to whip together and cook more quickly than one might think. She filled ours with scrambled eggs, goat cheese and cherry tomatoes. So good.So I ;d been meaning to cook crepes, and I also wanted to try the rhubarb sauce for this week ;s Food Matters Project recipe. With my brother ;s birthday and Easter last weekend, I hadn ;t gotten a chance to try it. Tuesday rolls around and I decide to go for it, and what would I decide to go with it? Crepes. The buckwheat crepes I had bookmarked in King Arthur Flour Whole Grain Baking.Unfortunately, nothing worked as planned. Thanks to last summer ;s drought, I couldn ;t find fresh rhubarb anywhere. My hopes for shooting shockingly bright pink stalks of rhubarb dashed, I finally found frozen rhubarb and decided to give it a go. I didn ;t give much consideration to how well tart, sweet-and-sour sauce and nutty whole grain crepes would go together.Onward. I whizzed the crepe batter together in my food processor and heated up my cast-iron skillet, hoping that it be a sufficiently non-stick surface (I gave away all my non-stick pans last year). My first crepe didn ;t cook up right, but it still tasted great, so I shared it with Cookie as I cooked up the rest of the crepes. Fortunately, I got the temperature setting and technique down and the next few crepes were round paper-thin around the edges, just the way I like them.I spread vanilla Greek yogurt over a crepe, folded it into quarters and topped it with rhubarb sauce. Hm. It wasn ;t very pretty and it didn ;t taste as great with the crepes as I had hoped. The crepes and the sauce were great independently and the combination was 100% edible, but they just weren ;t meant to be together.Savory crepes to the rescue! After this asparagus frittata, I knew how well eggs, goat cheese, shallot and asparagus go together. I snapped off the tough ends of a handful of asparagus stalks and tossed them in olive oil with salt and pepper. I baked the asparagus at 450 degrees Fahrenheit, in a cast iron pan, for about 10 minutes, until they were fork tender. I sautéed some shallots, then added scrambled eggs with a dash of milk and folded in crumbled goat cheese at the end. Crepe met asparagus, scrambled eggs landed on top, and voilà, an amazing savory springtime crepe was born. 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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}Buckwheat and Spelt CrêpesAuthor: Cookie and KatePrep Time: 7 minsCook Time: 15 minsTotal Time: 22 minutesYield: 8 1xCategory: Breakfast★★★★★5 from 3 reviewsThese crepes are easy to whip up in a food processor, blender or by hand, and don ;t take long to cook. They have a nice nutty flavor and speckled texture thanks to the buckwheat. Buckwheat crepes are great with savory eggs, nut butters and sweet, fruity fillings. The King Arthur people suggest caramelized apples and whipped cream, which I ;ll try to remember for next fall, and I think peaches and cream would be lovely this summer. I don ;t think there ;s a crepe in the whole world that isn ;t great with Nutella. Serve with savory fillings or sweet, for breakfast, dinner or dessert! Scale 1x2x3x Ingredients½ cup whole spelt flour*¼ cup buckwheat flour2 teaspoons sugar (up to 1 ½ tablespoons for sweeter crepes)¼ teaspoon salt¾ cup plus 2 tablespoons milk2 large eggs1 tablespoon unsalted butter, melted (plus more for greasing the pan)InstructionsIn a food processor, blender or big bowl, combine the flours, sugar and salt. Pulse it a few times or whisk it to combine.Pour the milk into a liquid measuring cup and add the eggs and melted butter. Pour the liquid ingredients into the food processor, blender or bowl and process or whisk until the batter is well blended. Scrape down the sides once during the mixing process.Heat a medium-sized pan** over medium heat. Once the pan is hot, pour in a bit of melted butter. Use a clean rag or paper towel to spread the butter evenly, you don ;t need a ton in there.Use a ¼ cup measuring cup to ladle batter into the pan. Quickly pick up the pan and swirl the batter around in so it evenly covers the entire surface of the base. Cook the crepe until the bottom is firm and speckled with brown spots, less than 1 minute. Loosen the edges and flip the crepe to cook on the other side (I used a large silicone spatula for this step). Once the crepe is speckled and golden on both sides, slide it onto a plate. Repeat until you have used up the batter (keep stacking the crepes on the plate to keep them warm).

How do I love pancakes? Let me count the ways. I love pancakes, first and foremost, because they give me an excuse to eat cakes for breakfast. Or dinner. Secondly, nothing makes me giddy like the sight of a plate of pancakes, piled high. Leisurely mornings are celebration-worthy occurrences, are they not? They deserve pancakes. Lastly, I love fluffy, whole wheat pancakes like these because they hold me over until lunchtime, unlike donuts or pastries. Hold the pastries, pass the pancakes.I haven ;t been able to get these carrot cake pancakes off my mind since I saw them in the Joy the Baker Cookbook. I really love Joy the Baker. Why? Because one day she posts cheesecake, and the next, kale and quinoa cakes. She bakes birthday cakes for her cat, Jules, and then unabashedly tells the world about it. Even Cookie doesn ;t get birthday cake. Plus, her hilarious podcasts keep me company while I work at home. I pretty much feel like we ;re friends, so when she published her first cookbook, I had to have it immediately. It is, as the cover says, a celebration of butter and sugar, but these pancakes stood out because they ;re low in both of those ingredients and still incredible. Joy ;s recipe was not my first attempt at making carrot cake pancakes, but her recipe turned out perfectly whereas the first recipe left me with fat, chewy pancakes. In my first attempt, I used my food processor to grate the carrots but it didn ;t grate the carrots finely enough. The pancakes ended up sort of dense and almost crunchy. It makes sense if you think about it, because the carrots in actual carrot cake have over 30 minutes to break down in the oven but pancakes are cooked for less than 5 minutes.The carrot conundrum was the one thing keeping me from making these pancakes, but lo and behold, Deb of Smitten Kitchen posted Joy ;s carrot cake pancakes along with her carrot grating advice. Deb suggested grating the carrots by hand with a fine grater instead of using the food processor, which didn ;t quite satisfy me but got me thinking about other potential solutions. (Hand grating requires far more energy than I possess before breakfast.) I had a few ideas on how to bypass the problem, and fortunately my first attempt using the easiest method worked great. I used my food processor ;s grating blade to grate carrots as usual, and then I swapped in the all-purpose blade and pulsed the carrots a few times. Voila! Finely grated carrots made with minimal effort.Considering that two of my favorite food bloggers love these pancakes, I was not surprised to find that I do, too. They are decadent and delicious, while being full of carrots and in my version, whole grains as well. What ;s not to love? I suggest you make them this weekend. 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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}Carrot Cake PancakesAuthor: Cookie and KatePrep Time: 15 minutesCook Time: 10 minutesTotal Time: 25 minutesYield: 4 servings 1xCategory: BreakfastMethod: StovetopCuisine: American★★★★★4.9 from 22 reviewsDecadent and delicious carrot cake pancakes made with whole wheat flour. Recipe yields 11 to 12 medium pancakes. Scale 1x2x3x IngredientsPancakes1 cup whole wheat pastry flour or whole wheat flour1 teaspoon baking powder½ teaspoon baking soda½ teaspoon salt¾ teaspoon ground cinnamon¼ teaspoon ground nutmeg¼ teaspoon ground ginger1 egg2 tablespoons packed Muscovado sugar or brown sugar1 cup buttermilk*1 teaspoon vanilla extract2 cups finely grated carrots (about 6 big or 8 smallish carrots)**Butter, for griddleMaple cream cheese topping4 ounces cream cheese, softened2 tablespoons real maple syrup2 tablespoons milk (more or less depending on desired consistency)½ teaspoon vanilla extractDash of ground cinnamonInstructionsPreheat the oven to 200 degrees Fahrenheit so you can keep the pancakes warm before serving. Spoon the cream cheese into a bowl and leave it out at room temperature to soften.In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.In a smaller bowl, whisk together the egg, Muscovado/brown sugar, buttermilk and vanilla.Stir in the carrots, then dump the wet mixture into the dry mixture all at once. Stir just until incorporated. Let the mixture rest for 5 minutes while you make the cream cheese topping and preheat your griddle/skillet.Whisk the cream cheese in a small bowl until it is uniformly soft and pliable, with no lumps. If your cream cheese is not soft enough yet to do this, try zapping it in the microwave for just a few seconds at a time. Whisk in the maple syrup, milk, vanilla and cinnamon. Feel free to sweeten with more syrup or further thin it out further with more milk. Set aside.Over medium heat, melt a big pat of butter in a cast-iron skillet or griddle. Pour a scant ¼ cup batter into the hot pan, using the measuring cup to pat the batter down and out a bit. Cook, flipping once, until the pancakes are golden on both sides.Place pancakes on an ovenproof plate and keep in the oven while you cook the remaining pancakes, adding more butter to the pan as needed. Top with maple cream cheese and serve with extra maple syrup on the side, in case someone wants to sweeten it up further.

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.