Homemade Peanut Granola Bars

I love cooking. I know, SURPRISE!! You never could have guessed it, right? But I really, really do. I just love to cook. You see, cooking is the thing that I can do no matter what mood I am in and it finds a way to make my day or the circumstances around me even better. Sometimes I am in the best BEST mood and having friends over for a dinner party is the absolute most fun. Sometimes when I am sick, getting in the kitchen and baking a cake makes me feel a bit less sniffly and miserable. And on this certain occasion, when my hubby has just left me as the sole caretaker of four scruffy mutts for the next three weeks while he is in Portland working, cooking completely turns my frown upside down. Well, maybe not completely upside down, but things are starting to look up!

There is just something so soothing about taking simple, lonely ingredients and creating something wonderful with them. Richard takes words and turns them into stories... and I? Well, I take nuts and raisins and turn them into granola bars!

Ok. These energy bars are really good. Like, really really good. They are protein packed, contain all natural ingredients, don't require any baking, and best of all, they only take about 15 minutes to prepare. They are perfect for on the go snacks or for a quick breakfast!

Homemade Peanut Energy Bars

Ingredients:
1/2 cup dry roasted peanuts
1/2 cup roasted sunflower seed kernels or other chopped nuts (such as walnuts)
1/2 cup unsweetened coconut flakes
2 cups raisins or other dried fruit
2 cups quinoa flakes or rolled oats
2 cups toasted rice cereal
1/4 cup toasted wheat germ
1/2 cup all natural peanut butter
1/2 cup honey (or light corn syrup)
1/2 cup brown sugar
1 teaspoon pure vanilla extract

The great thing about this recipe? You can substitute whatever you want for whatever you want! Switch out the honey for maple syrup, the rice cereal for cherrios, leave out the coconut, add some hemp seed, or ground flax seed... you get it. Get creative, you can't mess these up!

Method:
Coat a 9x13 baking pan with nonstick spray. I used coconut oil spray.

Combine dry ingredients in a large mixing bowl.

In a separate bowl, combine brown sugar, honey, and peanut butter. Microwave for two minutes until melted and bubbly. Stir in the vanilla extract and pour the wet mixture over the dry mixture and toss to coat.

Transfer the mixture to the prepared baking dish. Press down firmly. Let stand for about an hour before cutting into bars. I store the bars in the freezer because the recipe makes quite a few!

Banana Bread with Fresh Figs

It's very rare for me to meet a carb that I don't thoroughly enjoy. Who am I kidding... I have NEVER met a carb that I don't love! Pasta, breads, baked goods.... bring it. That is why me going on a no carb diet is very very disheartening. But, it is summertime and sometimes these things must be done because bikinis must be worn.

The upside? Lots of healthy carb free recipes coming your way. 

The downside. Well, everything that has to do with me and my own quality of life. 

Sigh. But, since I will not be starting this nonsense until Friday, I figured I would squeeze a couple more mouthwatering, carb filled recipes in!

I loveeeee banana bread. A bread with fruit in it? Love it, love it, love it! I also love figs, though I rarely know what on earth to do with them! This recipe is great because the figs not only compliment the flavor of the bananas, but they also add a great texture to the bread and when paired with the coconut oil, keep it incredibly moist! 

Ingredients:

3 very ripe mashed bananas 

1/2 cup coconut oil, melted

1 cup brown sugar

1 1/2 teaspoons pure vanilla extract

4 ripe figs, quartered and mashed

6 ripe figs, chopped

2 eggs

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 cups all purpose flour

Method:

Preheat your oven to 350 degrees. 

In a large bowl, combine mashed bananas, mashed figs, melted coconut oil, brown sugar, and vanilla. Mix well and then beat in the eggs one at a time, mixing until combined. 

In a separate bowl, combine the baking soda, baking powder, salt, and flour. 

Add the flour mixture to the banana mixture, mixing until just combined. Then, fold in the chopped figs, mixing very gently so that they do not get broken down. 

Pour batter into a greased loaf pan and bake for 45- 50 minutes. 

Let cool before slicing. 

Buttermilk Baked Doughnuts

Happy doughnut day! (Yes, that is actually a day....)

I made classic glazed doughnuts a while back (recipe HERE) and while they were super fun to make, I decided that I am actually much more of a baked doughnut fan. They are a bit healthier (around 150 calories!), and much less time consuming to make. So, in honor of doughnut day, get baking! 

Cinnamon and Sugar Buttermilk Baked Doughnuts

Ingredients:

Nonstick cooking spray
1 cup all purpose flour flour
1 cup whole wheat flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup low-fat buttermilk
2 large eggs
1/4 cup honey
2 tablespoons melted butter
1 tablespoon vanilla extract

For Topping:
Equal parts cinnamon and sugar

Method:

Preheat oven to 425°. Lightly coat a doughnut pan with cooking spray.

Combine flours and ingredients through salt in a large bowl, stirring well with a whisk.

Combine buttermilk, eggs, honey, butter, and vanilla, stirring well with a whisk. 
Add buttermilk mixture to flour mixture; whisk just until combined. 
Spoon batter into doughnut pans, filling two thirds full. 
Bake in middle of oven until doughnuts spring back when touched and are golden on bottom (about 8 minutes). 
Let cool in pan slightly, about 4 minutes, and then remove doughnuts carefully from the pan. 
While the doughnuts are still warm, roll them in cinnamon and sugar mixture to coat.

Classic Glazed Doughnuts

Today was laundry day... my absolute least favorite day. 

I really hate doing laundry for three reasons: 
1. I hate washing my laundry. 
2. I hate folding my laundry. 
3. I hate putting away my laundry. 

Yes... I believe that covers it. You see, when I was 22, I used to really like doing laundry because I thought that one day some boy would sweep in and marry my ass for being such a good wife. But, then I got married, realized that boys can be distracted with other things that make me an even better wife, and decided that I really, REALLY hate doing laundry. I am a feminist's worst nightmare. 

So, how do I make laundry day bearable? With projects. 

A few weeks ago my project was cleaning out my closet and boxing up all my clothes that I swore I would wear again 5 years ago for charity (or my sister...) Today my project was doughnuts. 

I don't really like doughnuts, but I like them better than doing laundry and they make my house smell good. Plus, tomorrow is fried chicken night and lord knows when I get that deep fryer out, I really go for it... so I did. I went for it. My house smells like a Krispy Kreme, my clothes are clean, and my husband is happy... in all of the ways. 

doughnuts.

Ingredients:

1 tablespoon plus 1 teaspoon active dry yeast

1 cup whole milk, heated to 110°F

2 to 2 1/2 cups bread flour

1 teaspoon pure vanilla extract

3 large egg yolks

2 tablespoons sugar

1/2 teaspoon table salt

4 tablespoons (1/2 stick) unsalted butter, softened at room temperature and cut into cubes

Vegetable oil for frying

Special Equipment: 

Stand mixer, deep fryer, wire cooling racks

Method:

In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir to create a smooth paste. Cover the bowl with plastic wrap and let the flour mixture rest in a warm place for 30 minutes.

Once 30 minutes have passed, in the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 teaspoon yeast with the remaining 1/4 cup milk (the milk will be room temperature at this point). Add the rested flour mixture along with the vanilla and egg yolks and mix on low until the ingredients are incorporated and the dough is smooth, about 30 seconds. Turn off the mixer and add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it's incorporated, about 30 seconds.

Remove the paddle attachment from the mixer, and switch to the dough hook. Start adding the remaining flour, 1/4 cup at a time (turning the mixer off for each addition) and knead the dough on medium until it completely pulls away from the side of the bowl and is smooth and not too sticky, about 1 minute. The dough will be very soft and moist but not so sticky that you can't roll it out. (For this step, you may only need to use as little as 1/4 cup flour, so there may be flour leftover.) Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes.

Once 30 minutes have passed, gently press down on the dough to remove any gas bubbles then chill, covered, for at least 1 hour and up to 12 hours.

When ready to roll out the dough, line a baking sheet with a lightly floured non-terry towel. Lightly flour a work surface and roll out the dough to a 1/2-inch thickness. Using doughnut or cookie cutters, cut out 3-inch-diameter rounds with 1-inch-diameter holes. (For filled doughnuts, don't cut out the holes.) Arrange the doughnuts on the prepared baking sheet, leaving at least 1 inch between doughnuts. Cover the doughnuts loosely with plastic wrap and let them proof in a warm place until almost doubled in size, 30 to 40 minutes. Check to see if the doughnuts are ready every 5 to 10 minutes. To test, use a fingertip to lightly touch one of the doughnuts. If the dough springs back immediately, it needs more time; if it springs back slowly, it's ready; and if the dough doesn't spring back at all, it's over-proofed. You can punch down and reroll over-proofed dough once.

While the doughnuts are proofing, line a baking sheet with 2 layers of paper towels and place a wire rack on top of the towels. In a heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil until a deep-fry thermometer registers 360°F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. Transfer as done to the wire rack and return the oil to 360°F between batches. Let the doughnuts cool slightly before glazing

To make the glaze:

Vanilla glaze

1 1/2 cups confectioners/powdered sugar, sifted

2 tbsp milk

1 teaspoon pure vanilla extract 

Maple- cinnamon glaze

1 1/2 cups confectioners/powdered sugar, sifted

2 tbsp milk

2 tbsp maple syrup

1 tsp maple extract

1 tsp cinnamon

Chocolate glaze

1 1/2 cups confectioners/ powdered sugar, sifted

4 tbsp unsweetened cocoa powder, sifted

3 tbsp milk

1 tsp pure vanilla extract

Method:

Combine ingredients. Dip cooled doughnuts in the glaze and set on wire cooling racks to set. 

**a tip: do a better job sifting your cocoa powder than I did or you will have ugly, clumpy glaze. ugh. 

Recipe taken from Epicurious.com.

Clamshell Mushroom Toasts with Goat Cheese & Fresh Thyme

Richard and I are creatures of habit.  Especially in the morning. We wake up at 7am. We walk the dogs. Rich makes a french press of coffee and turns on the Today Show while I make open faced breakfast sandwiches. Then we eat, drink our coffee and watch the news in perfect sync. (Unless we are hungover or have that rare "Vicky Christina Barcelona" morning of either passion or pugnacity. Though we still squeeze in the coffee and Today Show.)

But, this morning, I shook our world up a bit. You see, we got our CSA delivered as we do every Thursday, but this week, along with the end of summer/ beginning of fall produce, we were given a little package of very cute (and kind of weird) mushrooms. I swear they were alien fingers wearing turtle shells as thimbles, but apparently they are called clamshell mushrooms.

What the hell do you do with clamshell mushrooms? Other than laugh at and photograph them?

Nobody knows! So, as with most things that I don't know what to do with, I put them on toast.

Breakfast sandwich OUT... Cute mushroom toasts IN. (Routine broken. Mind blown.)

good day, sunshine.

Ingredients:
Clamshell mushrooms, thinly sliced
1/4 sweet onion, thinly sliced
1 tbsp olive oil
Kosher salt and freshly cracked pepper
A few springs of fresh thyme
2 slices of whole grain bread
Goat cheese

Method:
Heat olive oil in a small pan over medium heat. Sauté sliced mushrooms and onion until caramelized, about 10 minutes. Meanwhile, toast the slices of bread and then spread goat cheese on them while they are still warm so that the cheese gets nice and melty. Season the mushrooms with salt and pepper, and pile them on top of the toasts. Sprinkle with fresh thyme leaves.

Have a lovely Thursday!

Actually Good Zucchini & Banana Muffins with Flaxseed & Spelt

This is miracle.
Seriously.

Right now blogging is just about the last thing I want to do. You see, the Mr. and I are leaving for Italy in just under two months and having just started planning our trip (finally), the only thing I want to do when I sit in front of a computer is go to TripAdvisor.com and book romantic bed and breakfasts in Piedmont, make dinner reservations in Emilia-Romagna, and map out our to-do list in Rome, Florence, and Venice. I mean, the fact that I have even typed half of a paragraph is blowing my mind. I am a woman obsessed. And honestly, how could I not be?! We've been dreaming about this vacation for as long as I can remember and now that it's almost a reality, it might be taking over my life.

If we're being honest... 20 minutes or so just passed while I cheated on you with TripAdvisor.... oops. 

Even though I haven't blogged in almost a week, I will have you know that I have still been working it in the kitchen. I've taken photos, jotted down recipes, fed my husband..... all of the things.  But even now,  I sat down to blog and a B&B in Barolo just confirmed our reservation and suddenly my mind is drifting yet again. 

Lucky for you, I am eating a left over muffin (because I am too lazy to make myself lunch) and remembered that I have a recipe to share. Hopefully I will end up sharing it at some point... ADD is a very real thing in my life right now. Ok, two more things and then the recipe will come. Promise.

1. This overcast weather is a tease. It's really turning my rain loving lady brain on in the worst way and I really don't like being disappointed. Plus, this humidity? Gross.

2. I got a new job today!!!! Well, it's not a new job.... it's my same job, but rebooted and better in    every single way possible! I will still be working as a personal chef, so discretion is key, but if I could tell you, you'd be totally happy for me... so, I am very excited!!! I will get to have dinner with my husband again, work less hours, not commute to Malibu (thank god!!!) and make more money! Ah!

Ok, so on to these muffins......

If you can't tell, we have been on zucchini overload lately. Between our garden and our CSA, I've needed to get creative to use them all up! You can only eat grilled zucchini so many times and I haven't been able to figure out how to put it into ice-cream yet (gross) so I decided to put my baking face on (it's mostly my face, just swap light makeup for a light dusting of flour). 

I made zucchini bread a while back and while it was delicious and pretty healthy, I still had a hard time eating it because it didn't have that much nutritional value. I always say that everything in moderation is A-OK, but I don't really love eating anything that my body doesn't get any value from. Well, except for ice-cream, obviously. And alcohol. Thankfully wine has SOME good properties about it, such as lycopenes and making me a blast at any party. Anyways, I was super excited to come across this recipe for zucchini muffins because not only are they packed with nutrition from the zucchini and banana, but they are also packed with whole grains. I used whole wheat flour, spelt four, which contains more nutrition and protein than wheat flour, and ground flaxseed, which is super high in omega-3s and other beneficial nutrients..... and not only did they pass my test, but they passed the husband test, which is very tricky for baked goods!!!

  Zucchini & Banana Muffins with Flaxseed & Spelt

Ingredients: 
Nonstick cooking spray (I used spray coconut oil)
1 cup organic whole wheat flour
3/4 cup organic spelt flour 
1/2 cup ground flaxseed 
3/4 cup lightly packed light-brown sugar 
2 teaspoons baking soda 
1 teaspoon baking powder 
1/2 teaspoon coarse salt 
1 1/2 teaspoons ground cinnamon 
1 1/2 cups coarsely grated zucchini (from 1 large zucchini)
1/2 cup mashed ripe banana (from 1 large banana) 
3/4 cup non-fat milk 
1 large egg, lightly beaten 
1 1/2 teaspoons pure vanilla extract

 

whole grains are the best grains.

Method:
Preheat oven to 350 degrees. Lightly coat 12 standard muffin cups with cooking spray. In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt, and cinnamon. Add zucchini and banana and stir to combine. In a small bowl, whisk together milk, egg, and vanilla. Add milk mixture to flour mixture and mix until just combined. Do not over mix! Over mixing the spelt flour will cause your muffins to be crumbly instead of moist because the gluten in spelt flour break down very easily.

Divide batter among muffin cups. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool completely in pan on a wire rack, about 30 minutes.

Makes 12 muffins. 
Recipe adapted from Martha Stewart 

 

hey, muffin.

Open Faced Breakfast Sandwich

I have a very love/hate relationship with mornings. 

Love:
Breakfast
Being up with the sun
Hearing the birds chirp
Enjoying the silence before my 4 crazy mutts are tearing around the house
Getting everything done before 9am

Hate:
Waking up without my cute husband
Being up with the sun
Hearing the birds chirp
Being EXHAUSTED
Having coffee jitters

Yes, you will notice that breakfast is first on my love list (of course.)

I have seasonal insomnia. That's what I call it. In the summer, when the sun is up at 5am, I am right there dragging myself out of bed with it holding back tears and yawns simultaneously. Similarly as the sun sets later, I find myself, wine in hand, toasting the sunset, and the hours that follow. (But that's another story). So... as soon as I hear the birds chirping behind our blackout curtains (that don't work at all) I have visions of suicide dancing about in my head.... that is until I remember that I can eat breakfast. God, I am such a fat kid. 

Breakfast is the most important meal of the day and you will understand this very clearly if you ever spend a morning with me before I have had it. If I don't eat within 10 minutes of being out of bed, I am not a person that anyone wants to know, have known, or even have heard of at some point. I am not a good person when I am hungry (see definition of HANGRY below) and I am starving the second that my eyes open. 

HANGRY: (adj.) When you are so hungry that your lack of food causes you to become angry, frustrated or both.  The state of anger and irritability from being hungry.
(You can also see: Richard Keith 3 times a day)

One of the keys to a happy marriage is happy mornings and avoiding becoming Hangry at all costs. Thankfully for everyone living at the Keith house, this recipe is quick, simple, and fool proof. Don't have one of the ingredients? Substitute it for something else. Add bacon, add avocado, subtract the cheese... whatever. This is my favorite way...

Ingredients:

1 slice of some sort of super healthy, whole grain, squirrel food bread

1 slice of cheese (I usually stick to sharp cheddar or jarlsberg)

1 farm fresh egg

A few slices of tomato

Some sliced onion

Salt, pepper, and chives for garnish

That's right, there's no measurements because there is no need for that right now. It's the morning for god's sake!

  

Method:

In a skillet over medium heat, heat a little olive oil, butter, margarine, whatever you are into and place the slice of bread topped with the slice of cheese in the skillet and heat until the cheese is melty and the bottom of the bread is nice and crispy. Remove the bread from the pan and set aside. 

Crack your egg, give it a good scramble, and cook it in the same olive oiled skillet for a few minutes until it is, well, cooked. This isn't rocket science, people. If you're super hungry- scramble two eggs! Go crazy. 

Take your cheesy bread, top it with the sliced tomatoes, onion, scrambled eggs and garnish with some chives and salt and pepper to taste. 

I wasn't kidding.... breakfast in 10 minutes. You're welcome. 

Olive Oil & Maple Syrup Quinoa Granola with Figs

I am pretty much the biggest fan of breakfast ever. I open my eyes and the first thing that I think of is food. Surprise, surprise. Gosh, I just love breakfast. I love eggs, bacon, french toast, all of it. Though I must say, I pretty much never eat granola. Really... never. Most granolas are carb and sugar packed cardboard disguised in a "healthy" looking package that slowly kills you. Well, it will kill you by making you want to kill yourself because all of your pretty summer dresses now hug all of the wrong places because it is SO BAD FOR YOU! Yup, granola is bad for you. Read the nutrition info next time. Though, thank god for you, this is not your suicide inducing, summer dress ruining granola. Oh, no. You're welcome.

This recipe (once again, slightly adapted, from Gwenyth's new book "It's All Good") is just the opposite. Protein packed quinoa flakes tossed in pure maple syrup and olive oil are used in place of oats and sugar and then mixed with raw nuts and fruit. Its delicious and good for you. Seriously... so delicious.

Olive Oil & Maple Syrup Quinoa Granola with Figs

Ingredients:

1/2 cup extra virgin olive oil

1/2 cup PURE maple syrup

3 cups quinoa flakes (these can be tricky to find.... I found them at Whole Foods)

2 tsp cinnamon

1 1/4 cup raw walnuts, roughly chopped

1 1/4 cup raw pumpkin seeds, shelled and roughly chopped

1 1/4 cup dried figs, you guessed it.... roughly chopped

Sea salt

Method:

Preheat the oven to 400 degrees. 

Stir together the olive oil, maple syrup, cinnamon, a pinch of sea salt and quinoa flakes until thoroughly combined. 

Spread the quinoa on a parchment paper lined baking sheet and bake until golden brown and crispy, stirring every so often. This took about 30 minutes. Let the quinoa cool completely. 

Once cool, combine the quinoa with the nuts and figs and store in an air tight jar for up to two weeks. 

I had this with some greek yogurt (for even more protein) and some fresh raspberries. I also added 2 tablespoons of ground flaxseed because it's good for your body and that's how I do it. 

Happy Valentines DIY....

I am having a really hard time writing this blog because all I can manage to do is sit here and stare at our FILTHY apartment. I feel I should also point out that according to Richard, "this is not filthy by guy standards." So I guess I should more accurately say, our apartment looks more like the back room of an arts and crafts store.

One corner of the living room is piled high with different colored tulle from my latest DIY project. The coffee table is covered in pearls and scraps of twine from making bracelets for my darling flower girls. The kitchen.... as usual.... has 3 different stovetop creations cooking away and the dining room table is piled high with sad looking Valentines Day decorations that are about 24 hours past their prime... which after the drinks I had at dinner last night, is also how I feel at the moment (more on this later.) Okay, in hindsight, maybe I went a little overboard this year....

But come on, a holiday that celebrates love with obnoxious pink and red sparkly hearts and cheesy sayings to fill your darling's head with? Please. I LOVE this day.... and 2 hours ago anyone that would have walked in off the streets would have taken one look at my (our) apartment and could have said with certainty one of two things: A. I robbed a hallmark store or B. At one point.... Cupid MUST have lived and /or died here.... or something along those lines.

yes, I did cut out all those hearts by hand. 

My (our) apartment looked like a scene out of any man's worst nightmare... paper hearts strung from every corner, red and white dollies (heart shaped, duh) covering every inch of space visible to the human eye, and valentines piled high on every surface...... what can I say? I'm a romantic.... and I am also someone who will take any opportunity to decorate, throw a party, or plan a totally cheesy expression of my undying love for my VERY patient and sweet fiancé.

So 3 paragraphs later we are going to get to my point (it takes longer to get there with every blog I write... which based on the other long-winded blogs I read, means I'm in danger of officially becoming a real blogger.) To my point... I swear!

A breakfast worthy for St. Valentine himself.

On the menu:
Caramelized onion and bell pepper omelets with melted jack cheese.
Heart shaped bacon bites
Fresh mixed berries
Heart shaped toast

Yes.... "heart shaped" was indeed typed twice up there..... I already admitted that I went over board, but hey..... the way to a man's heart is with food (even if that same food will slowly kill his heart), no matter what shape it may be in.

How to charm his socks off with heart shaped bacon bites:

Begin by cutting each strip of bacon in half. Then, on a lined and rimmed pan (unless you want bacon fat flooding your oven) take the 2 halves of bacon and form hearts. Each half strip of bacon will be on side of the heart. 

Bake in a 400 degree oven for 18-20 minutes.

...more heart shaped perfection.

indeed.

his and hers mugs hand crafted by yours truly.

Now, I know what you are thinking "Gosh, Sarah, you are the best fiancé ever.... how does Richard ever live up to this high standard of romance and creativity that you have set?" Well, let me tell you....

My darling fiancé proved his love to me with a stunning bouquet of broccoli flowers that he grew himself (gosh, I love him) and the most fabulous Valentines dinner date. He is a charmer. 

freshly picked form our garden. 

We had dinner at Fig and Olive and it was fantastic. Now, I am not the biggest fan of dining a la prix fixed menu, but I must say that the food definitely lived up to the hype. Everything was wonderfully prepared and the service was amazing. 

For your viewing pleasure and to get your mouth watering......

 I started with a braised veal tenderloin carpaccio with caper mayonnaise, shaved mushrooms, and pine nuts. Unfortunately I was so hungry I didn't stop to take a picture of this amazing dish.

For my main course I had a grilled free- range chicken breast marinated in fresh thyme and white truffles and served with leek confit and truffled mashed potatoes.

2 cucumber martinis later and a very full stomach later......

I am a girl who rarely finishes her plate and I may have well licked it clean last night. I even had a few bites of Richard's grass fed Filet mignon. Every single bite was to die for. I think I still smell of truffles. 

And while I've mentioned my aversion to pre-fixe menus,

the one bonus is, they INCLUDE desert. Which means you

have to eat it, right?

 

Yes, that is a plate with 3 different desserts. 

A heart shaped chocolate soufflé.

Lavender and honey madeline.

Amaretto ice cream. 

oh my. 

So, to sum up this years Valentine's Day, my first and last with my fiancé (next year he'll be my husband, yay) in one word... over-indulgence. Does a hyphenate count as two words? Either way, Valentine's Day is a holiday of excess. Excess food, excess wine, and excessive romance. And I for one, excessively love it.

Banana Bread

Ok, this is the last "since we got engaged" post for a while...... maybe.
But.... since we got engaged I have been on this "look at me, the perfect fiancé" kick. Seriously- up in the morning making eggs, being nice to our stupid fourth child dog that bites my ankles, trying not to leave wet clothes in the washing machine for four days until they are moldy.... you know, the normal stuff.

I am a feminist's dream.

So, this morning I woke up with the grand idea of baking banana bread to go with our A.M. coffee.

It's really the best feeling when you slave over a hot oven and then use all of your strength to make french press coffee just to find out that SOMEBODY doesn't like banana bread. Who doesn't like banana bread?
I am re-evaluating my trust for this man..... doesn't like banana bread- psh! Banana bread is delicious. My sister is pretty much named after it.
(Love you, Hannah Banana.)

mid morning snack..... all to myself. 

Banana Bread 

3 1/4 cups flour

2 tsp baking soda

1 tsp cinnamon

1 tsp salt

4 large eggs

2 1/3 cups sugar

1 cup vegetable oil

2 tablespoons butter, melted

3 cups mashed, very ripe bananas (about 6 bananas)

1/4 cup creme fraiche

2 teaspoons vanilla

Method

Beat together eggs and sugar until pale yellow and ribbons begin to form, about 10 minutes. Add oil, butter, bananas, creme fraiche, and vanilla. In a separate bowl combine flour, baking soda, cinnamon, and salt. Fold dry mixture into banana mixture and mix until just combined. 

Divide batter between two loaf pans and bake at 350 degrees for about 1 hour 15 minutes or until golden brown. 

Yield: 2 loaves. 

Bridesmaid Brunch

It just so turns out that getting married (in 491 days) gives you a pretty good excuse to throw lots of fancy engagements to celebrate yourself (and your groom to be... I guess.)  I LOVE THIS. 

Last weekend I threw what I would like to congratulate myself and call "The Prettiest Brunch Ever."

I had my bridal party over, minus my pretty little sister (Hannah you were very missed,) for mimosas and mid morning appetizers to ask them to do everything I say for the next year or so. 

Tips on throwing a perfect brunch:

1. Keep the preparation simple so that you have more time to drink champagne with your friends. 

Yep.... that's my only tip. Lot's of pretty, chilled appetizers that pair perfectly with bubbly. 

....And I guess to use the plates that you don't let your fiancé eat off because they make the table look pretty

Note: Pretty table= important..... maybe even more important than the food because, let's be honest, after 4 glasses of champagne to celebrate yours truly....... the only thing any one remembers are the pictures. 

Watermelon salad with fresh mint and feta cheese.

Asparagus tossed in a bacon and sherry vinaigrette.

Prosciutto with melon.

2 bottles of champagne. 4 friends. 1 hour. totally acceptable. 

Pistachio cupcakes with cream cheese frosting. 

French baguettes and brie cheese. Heaven. 

I am so blessed to have such lovely friends to celebrate with!

Pistachio Cupcakes

1 box yellow cake mix

1 box instant pistachio pudding

4 eggs

1 cup sour cream

1/4 cup oil

1/4 cup water

This is the easiest recipe on earth. 

Combine all ingredients. Fill lined cupcake pan 3/4 full. Bake at 350 degrees for 45 minutes until a toothpick comes out clean when inserted. 

Cream Cheese Frosting

1/4 cup butter

i package of cream cheese

1 tsp vanilla

2 cups powdered sugar

Combine all ingredients and whip until light and fluffy with a kitchen aid mixer (or a hand mixer.) You could do it by hand, by I think that's self abuse. 

Happy Easter.

Happy Easter everyone!

I hope finds you surrounded by friends and family...... and boyfriends meeting the family. (ah!)
Yes, Richard is meeting the fam today which was pretty good timing because I could stress bake without looking like a nut. I am not stressed. If anything I should be stressed about any judgment on what an outstanding catholic I have become.

Ah, baking pies.....

farmer's market strawberry rhubarb pie

Strawberry rhubarb is my absolute favorite pie which is great because I am absolutely amazing at baking it. I will post the recipe soon. Seriously.... soon.

Since I apparently not only gave up exercise for lent, but also blogging.... now that Easter is passing I will be more on top of my blog.... and maybe exercising. Probably not, though. 

While the pie is in the oven....

Easter morning baked eggs

Ingredients:

Eggs

Ricotta cheese

Mushrooms

Prosciutto

Shallots

Black truffled cheese

Fresh herbs

That's right. I am covering pies, Easter, and breakfast in one blog.... check me out. 

blackberry lemon pie with a graham cracker crust

Ingredients:

Graham cracker

Sugar

Cinnamon

Butter

Fresh Blackberries

Fresh lemon juice

Cream cheese

Sweetened condensed milk

Lemon zest

Method:

Combine crushed graham crackers, sugar, and butter to form crust. Bake about 10 minutes in a 350 degree oven. 

Combine cream cheese, condensed milk, lemon juice, and zest. Pour mixture in cooled crust. Top with blackberries and lemon zest. Refrigerate over night.

Thank you Tom Rice for this amazing recipe

And because I have to.....

braised bunny in a mustard cream sauce served with carrot ravioli

Yep, Easter week at Le Cordon Blue.....