October 7, 2008

Applesauce Bread

Applesauce Bread

Okay, so actually this recipe is called Applesauce Loaf, but that name just doesn’t do it justice. It makes it sound vaguely gross, like meatloaf (I’m not saying meatloaf is necessarily gross, but it sure sounds like it is). This recipe is really similar to Banana Bread, so to call it Applesauce Bread makes much more sense to me. In fact, both recipes go really well together. My mother almost always made both at the same time and while I like Banana Bread just fine, it’s the Applesauce Bread that I could never get enough of.

This recipe is perfect for this time of year. It’s sweet and lightly spiced with cinnamon and nutmeg, so it’s a great start to nice fall day. We don’t have fall down here in Florida, which is why I always make applesauce bread and similar recipes this time of year. If it can’t actually look/feel like the season, then I can at least make things that remind me of it.


July 11, 2011

Peach Dumplings with Vanilla Cream Sauce

Peach Dumplings with Vanilla Cream Sauce

Summer will never be my favorite season due to the 90 degree temperature and humidity around here, but I can’t deny that summer produce is my favorite. Since I joined a CSA my kitchen has been overflowing with peaches, nectarines, plums, watermelon, cherries, blackberries and blueberries. I had to admit defeat last week and freeze the rest of my berries and cherries since I knew we weren’t going to be able to use them up before they went bad. But that still left me with a bunch of peaches that needed to be used ASAP.

When I mentioned that on twitter I got lots of suggestions for making a cobbler or pie. A cobbler would definitely be my first choice except I had just made one the previous week: a blackberry cobbler that I posted here years ago. I remade the recipe since I wanted to update the sad looking photos that accompanied it. I highly recommend it, so please check it out if you’re looking for a great cobbler recipe!

July 1, 2013

Malted Chocolate Chip Waffles with Maple-Cherry Sauce

Malted Chocolate Chip Waffles with Maple-Cherry Sauce

Life has been really busy lately. Well, no. I should say work has been very busy lately and it’s been bleeding into my life. I love my job but sometimes it can be tough to remember why when I’m still sitting at my computer trying to finish coding a website at 9pm. Despite the long hours, I almost always feel like I’m never getting enough done, which leads to mentally beating myself up about not working hard enough/being good enough, etcetera, etcetera.

A couple of weeks ago I finally realized that is not the way I should be doing things. In fact, I realized that the all negative mental energy I was carrying around was actually making me less productive. So I decided to start over. Instead of being anxious about starting on something (because maybe it’ll be too hard or it won’t be good enough) I’m making an effort to just get started already and just do the best I can. Also, in a effort to make everything not all about work, I’ve …

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February 1, 2012

Cherry-Orange Cream Scones with Blood Orange Caramel Sauce

Cherry-Orange Cream Scones

I know oranges are available year round but for some reason the only time I actually want to eat a whole orange is in the early months of year when my two favorite varieties are available: Cara Cara and Blood Oranges. When they show up at my grocery store I start hording them so I’ll be able to eat as many as possible before they disappear again. I haven’t been to the grocery in a few weeks, so when I went on Monday and saw they finally had blood oranges I grabbed a bunch and decided it was a sign that I had to make something delicious out of them. I was so energized by the idea that I found myself in the kitchen at 11pm later that night making these scones. If I had any regrets about staying up too late I forgot them as soon as I took a bite of one the next morning.

As I said last fall, cream scones are the only way to go. All the scones I’ve tried to make without cream were dry and dense and almost inedible. After some searching I think I …

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October 3, 2013

Carnita Salad with Citrus Chipotle Dressing

Carnita Salad with Citrus Chipotle Dressing

I’m not going to lie: for most of my life I’ve hated salad. Mostly, it’s the lettuce. It’s so limp and flavorless. I’ve never had a true BLT because the lettuce was always the first thing to be discarded from any sandwich. But earlier this year I realized the problem wasn’t all lettuce it was just iceberg lettuce. So I put aside my lettuce prejudice and tried a bunch of other kinds of lettuce only to discover that they’re not that bad. Especially once you add a bunch of veggies, cheese and dressing on top.

Since making that discovery I’ve implemented a weekly Salad Night where we eat a very large salad, usually topped with chicken. It’s a simple but filling dinner on nights when I don’t feel like making much effort and it saves us from ordering pizza like we used to. It’s been especially great while we’ve been doing the Whole30 because it’s one less meal I have plan out every week.

October 6, 2011

Pumpkin-Apple Pancakes with Apple Cider Syrup

Pumpkin-Apple Pancakes with Apple Cider Syrup

I hope you guys like pumpkin and apples because those are pretty much the only two ingredients I’m interested in baking with for at least another month (ok, that’s probably not true…I may have to use chocolate at some point). In fact, I’ve been going back and forth since last week about whether I should post another apple recipe or another pumpkin recipe and finally the idea came to me to put both of them together in one recipe for pumpkin-apple pancakes!

Brandon is on a business trip this week which means I’m not putting effort into making dinner, instead I’ve been eating lots of pancakes. You see, I was looking for the best pumpkin pancakes to share which meant I had to try several different recipes. I know, it was a tough job. 😉 But ultimately the one I like best is this one from Nicole at Pinch My Salt. The recipe is healthy and mostly whole wheat but you still get light and fluffy pancakes.

July 20, 2010

Homemade Buttery Croissants

I’m always up for a baking challenge so when Julie over at Willow Bird Baking challenged her readers to make croissants, I didn’t hesitate to sign up. I love croissants, but like donuts, I rarely eat them because of how bad they are for you. But there’s just something about making something from scratch that makes it seem less bad for you. I guess because you have to put actual time and effort into making it instead of just going into a store and buying it. Plus, it’s Brandon’s birthday this week and that is one of the 4 times of the year (along with my birthday, Thanksgiving and Christmas) that I let myself eat whatever I want without feeling guilty about it.

And these croissants? Are absolutely worthy of much guilt, but they’re just way too delicious and way too much work to feel guilty about. I mean, I made these croissants. From scratch. All by myself. That is an accomplishment, not something to feel bad about. These croissants taste better than any that I’ve had from a bakery or store. It could just be because …

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February 9, 2010

Lentil Soup (with Bacon!)

Lentil Soup

Yep, I’m still obsessed with soup and things I can make in my Dutch oven so this recipe called out to me as I was flipping though the cookbook’s pages.

Also calling out to me? Bacon! Put some bacon in anything and I’m there. There’s not a lot of bacon, though, so this is still a relatively healthy soup. And if you took out the bacon it would still be hearty and filling thanks to the lentils and the vegetables.

With the exception of the lentils, which I personally had never eaten or bought before I made this recipe, it doesn’t have any other specialized ingredients. I had everything already sitting in my kitchen and I definitely prefer recipes where I can use ingredients I already have. I hate, hate, hate, buying a special ingredient for a recipe and then having the leftovers go bad or sit in my pantry collecting dust. (And now that I know I like lentils, I’m finding new recipes to make with them so they’re becoming a pantry staple along with kidney beans and black beans.)