so… it’s chocolate time again, let the cravings begin! working with what i have in our ‘pantry’, i decided to satiate my chocolate yen with a nice, semi-healthy, batch of bradley muffins. while fishing around, i found a box of cocoa and some semi-sweet chips and though, why not?unfortunately, i only had a big can of libby’s pumpkin on hand, so i had eyeball the halfway point, and figure out what to do with the second half of can…
i am so naughty!
- 15 oz. libby’s pumpkin
- 1 box devil’s food cake mix
- 4 T dutch process cocoa
- 1/2 C semi-sweet chocolate chips
- mix all the ingredients (chips last) and bake for 23 minutes at 350°.
these ‘muffins’ came out slightly crunchy on the outside, rich and fudgy on the inside. that is to say – PERFECT.
if there is one treat that i like as much as oatmeal raisin cookies, it is currant scones. i can justify eating treats that have some semblance of healthiness in the form of oats and dried fruit. i cannot wait to eat one tomorrow morning with my coffee!
- 3/4 C rolled oats
- 1 C white wheat flour
- 1 C all purpose flour
- 1/2 C sugar scant
- 1 t cinnamon
- 1/2 t baking soda
- 2 t baking powder
- 5 T butter, cut into small pieces
- 1/2 C dried currants
- 2 eggs, beaten
- 1 t vanilla extract
- 1/2 C buttermilk + extra for glaze
- 3 T brown sugar
- 1 t cinnamon
- preheat oven to 350°
- mix all dry ingredients in med bowl. using your fingers, incorporate butter until it looks like a coarse meal. throw in currants
- measure buttermilk, whisk in eggs and vanilla, and using a fork, mix into the dry mixture until it forms sticky dough
- turn out dough onto lightly floured counter, and with floured hands, gently form into 8 inch dia. circle.
- cut into 8 slices, and transfer to a parchment-covered or greased) baking sheet.
- glaze scone wedges with extra buttermilk, then sprinkle with brown sugar and cinnamon mixture.
- bake 18 min in preheated oven.
oh la la! the first sign of spring. crepes and a spritz. the spritz’s are no longer around to photograph – sorry. they are a uphoric combo of 3/4 prosecco and 1/4 aperol. they are ‘supposed’ so include seltzer water, but i don’t bother.
the crepes are a simple recipe from ‘The Cook’s Companion’. cooking is simple in theory, but the first time i make them, i inevitably under cook the first one and fail to flip it without ripping. keep the oven heated to 25o and keep the first ones warm, while cooking the remaining batter. i sure wish we had nutella!
- 3/4 C all purpose flour
- 1/2 t salt
- 1 egg, beaten
- 1 1/4 C milk
- butter for the pan
- mix flour and salt in a meduim bowl and create a well in the middle
- whisk together milk and egg in the flour well, gradually incorporating flour. then slowly whisk in remaining milk.
- let batter sit in fridge for 30 min before cooking
- heat in skillet to medium. when fully heated, melt a teaspoon of butter and pour just enough batter in to coat the pan.
- let it cook for at least 30 seconds – till the crepe begins to bubble away from the pan and steam a little bit.
- flip it and cook 20-30 more seconds on the other side.
ever since i sampled the guacamole at Oyamel in DC, made table-side with a mortar and pestle, i have been making my own at home and LOVING IT. it is so easy to make, and can be affordable when the avocados are in season.
i made the chips by slicing up some tortillas, brushing with evoo, sprinkling with sea salt, and broiling on each side on high for a minute.
- 2 ripe avocados (preferably Haas)
- juice of 1 lime
- 1 clove garlic, minced
- approx 1/3 T FINELY chopped onion
- 1/2 C canned diced tomatoes, drained
- pinch of cayenne pepper
- S + P
- squeeze lime juice over avocado in small mixing bowl. Use a fork to crush the avocado.
- mix in remaining ingredients and salt and pepper to taste.
i tried making a different recipe one time but this was so easy and good that i am back. I have learned that the trick to good granola is to 1) really bake it long enough and 2) don’t be too afraid of oil. i have always loved the clumpy parts in granola and the only way to produce good clumps is OIL. the batch i made this afternoon i used slightly less oil than the original recipe calls for. I think i might try to make granola bars out of this… stay posted!
- 2 C oats
- 1/2 C toasted almonds
- 1/2 C peanuts
- 1/4 C toasted sunflower seeds
- 1/4 C ground fiber one (instead of wheat germ)
- 1/4 C sesame seeds
- 1/4 C flax seeds
- 1/2 C coconut flakes (i used sweetened)
- 1 t cinnamon
- 1 t sea salt
- 2/3 C honey
- 1/4 C vegetable oil
- 1/4 C flax seed oil
- 1/2 C raisins
- 1/4 C dried apricots, chopped
- 1/4 C dried cherries
- preheat oven to 300°
- mix dry ingredients except for fruit in a large bowl. drizzle with oil and then honey (the oil helps the honey pour from the cup)
- spread the mixture out onto baking sheet covered with parchment paper and bake for 30 minutes in preheated oven, turning every 10 minutes, so that the whole batch acquires golden brown color.
- when the granola has finished cooking, add fruit to the mix. as it cools and dries, the granola will clump up nicely.
thank you bradley – wherever you are…
- 1 can pumpkin puree
- 1 box of devil’s food cake mix
- mix pumpkin puree and cake mix
- bake at 350 for 35 minutes
joe is (was?) a superpretzel fanatic. he introduced me to them shortly after we were married. fortunately, i am something of a pack rat, so i had saved all the extra salt packs that he didn’t use. we also tried sprinkling cinnamon sugar on top, auntie anne’s style, but that came out black and not sweet enough to counteract the salt in the dough. it looks like there are a lot of directions here, but i am probably being verbose. these were really easy to make and a very robust recipe.
- 2 cups warm water
- 1 T sugar
- 1 packet or 2 1/2 t yeast
- 5 cups flour (i used white wheat)
- 1 T salt
- 1/4 C baking soda
- pretzel salt (2-3 T)
- 1 large egg
- stir together 1 T sugar and 2 C warm water in mixer bowl.
- sprinkle packet of yeast (or 2 1/2 t) over water and let sit for 10 minutes.
- add 1 C flour and stir w/ dough hook on low speed.
- when well mixed, add 4 remaining cups of flour and 1 T salt.
- kneed w/ dough hook until it forms a ball and pulls away from the bowl.
- pour dough onto lightly floured counter and kneed until dough becomes smooth – about 3-4 minutes.
- put the dough into lightly oiled bowl (i wipe out the mixer bowl and reuse it) and turn to coat
- cover with saran wrap and sit for 1-2 hour until doubled in size
- preheat oven to 450°
- punch down dough and gently split into 16 pieces, then recover with saran wrap.
- roll out dough pieces one by one by hand (just like auntie anne’s workers do) until it is about 18″ long, then twist into pretzel, and lay onto 2 cooking sprayed baking sheets.
- fill large pot with 2″ water and bring to boil
- add 1/4 C baking soda and 1 T sugar
- drop in 3-4 pretzles at a time and par boil for 1 minute on each side
- mix egg with 1T water and use to glaze pretzels
- sprinkle with salt and bake for 15 minutes or until golden brown
Filed under: SNACK
i was so nervous. it was my first time making joe’s special tea. i had watched him do it a dozen times, but once i started, realized that i didn’t really know how he did it. i ended up making it too strong and adding more sugar than i would like to compensate for the bitterness.
- 6 lipton teabags (i used 10 this time and it was really strong and the bags had lots of wasted life in them)
- 2 limes, juiced
- approx. 3 T lemon juice (we buy the big jar of Goya)
- put the tea bags in a (clean) coffee pot and brew a full carafes of water (i gave it a couple minutes to steep after the pot was full).
- add juices + sugar.
- stir and drink!
- 4 C cucumber (or zucchini)
- 1 C white vinegar
- 1 T celery seeds
- 1/2 C salt
- 2/3 C sugar
- 1 T mustard seeds (the best part)
- slice cucumber thin and soak in solution of 1/2 C salt and ~ 2 quarts h2o for 8-12 hours (could be soaked overnight and cooked in the morning – just don’t soak too long).
- drain cucumber. combine vinegar, sugar, and spices in medium saucepan and heat to boiling.
- add cucumber slices and boil for 10 min, stirring so all the cucumber slices get cooked and change color.
- I store mine in glass canning jars- old pasta sauce containers work well, too.