Blueberry Cake Photo YUM

via

I wish I could tell you I had the recipe for this particular delicious-looking cake but sadly, I do not! I found another one that looks similar -- recipe here. I am finding I can decrease the amount of sugar called for in all recipes, and the taste is still fine and not overly sweet. Enjoy. xo

Fried Apple Rings

I haven't had breakfast yet. These apple rings dipped in a yogurt batter and fried made my mouth water. Great donut alternative. See more photos and get the recipe here. xo

Simple Top Crust Pie Decor

Isn't this fork decoration beautiful? What a great and super-simple idea! I will definitely copy it when I make a chicken pot pie in the near future. The apple pie above is going to be beautiful. via

Dutch Apple Baby Pancake Recipe

DUTCH BABY PANCAKE WITH APPLES AND CINNAMON
(Adapted from Taste of Home)
*Serves 8* This looks so good I doubt it would serve 8 people, maybe 4 at the most
.
YOU WILL NEED:
Pancake:
3 eggs
1 cup milk
3/4 cup all-purpose flour
3 tbs unsalted butter, melted
1 tbs granulated sugar
1/2 tsp vanilla extract
.
Apple Topping:
2 apples, peeled and thinly sliced
1 tsp granulated sugar
1 tsp lemon juice
1/4 tsp ground cinnamon
1/2 tbs unsalted butter
Confectioners’ sugar (for dusting at the end)
Recipe found here

DIRECTIONS

1. In a small bowl, whisk together the eggs, milk, flour, sugar and vanilla extract. Set aside. Butter a 9-inch round pan (or a cast-iron skillet, I didn’t have a skillet so I just used a round pan) and preheat your oven to 400 deg F. Pour your batter into the prepared pan, and bake for 20 – 25 minutes, or until the pancake begins to puff up, the edges begin to curl away from the pan and the pancake is golden brown!

2. While your pancake is baking, prepare your apple topping. Peel and thinly slice your apples, and saute them in a small pan with the butter, sugar, lemon juice and cinnamon. Cook until the apples are soft.

3. Once the pancake is done, sprinkle it with the confectioners’ sugar and top with cooked apples and serve!

Irish Apple Cake Recipe

Recipe found at Connecticut Country House.
It looks so good!

Legend has it that St. Patrick planted an apple tree in Armagh County – also known today as “Orchard County” – an area recognized for its apple blossom tours and festivals. This cake, made from simple ingredients, is uncomplicated, easy to make, and so honest in its appearance and deliciously satisfying in flavor.

Irish Apple Cake, Serves 8 to 12

For cake:

2 large baking apples

1 ¼ cup self-rising flour

1 teaspoon ground cinnamon

¼ teaspoon salt

½ cup (1 stick) unsalted butter, room temperature, plus a little extra for greasing the pan

½ cup sugar

2 eggs

1 teaspoon vanilla extract

4 tablespoons whole milk

Confectioner’s sugar for dusting, if you’re serving it cold.

For crumb topping:

3/4 cup all-purpose flour

1/2 cup sugar

6 tablespoons unsalted butter, cold and cubed

Optional plating garnish:

Sprigs of fresh mint

Directions:

Preheat oven to 350°F.

Generously grease a 9-inch springform pan with the extra butter reserved for this purpose.

Make the crumb topping first. Sift the flour into a medium sized bowl, and cut in the butter by rubbing the flour and butter together with your fingertips. It will turn into a bread crumb-like texture. Mix in the sugar with your hands. Easy. Set aside.

For the cake:

Peel, core, and thinly slice the apples, to about 1/8 – ¼ inch thickness. Set aside.

Sift together the flour, cinnamon, and salt in a small bowl. Set aside.

In the bowl of a stand mixer, beat the butter and the sugar until light in color and smoothly blended. Add the eggs, one at a time, then the vanilla, and beat on low speed.

With the mixer still on low, gradually add flour mixture to the wet mixture. Slowly pour in the milk. When fully incorporated, you’re done mixing.

Scoop the batter into the buttered springform pan, smoothing the top to make level. Using a circular pattern, place the apple slices on top of the batter. (It doesn’t have to be perfect, as it gets covered with the crumb mixture. You just want even coverage.) Top with the crumb mixture.

Bake for 1 hour, or until lightly browned and firm to the touch.

Serve warm, unadorned, or if serving as a dessert, try it with a scoop of vanilla bean ice cream.

If serving cooled, give it a dusting of confectioner’s sugar – my fave for to elevating the look of this cake.

I love the simplicity of this recipe, don't you?
I am still doing well even though I missed my Webster all the time. Especially when I am cooking and that was his favorite thing for me to do! Thank you for all of your words of comfort. The Wonder Dog had a fabulous fan club and we all miss him. xo

Vegan Mashed Potato Patties Stuffed with Mushrooms

Vegan Potato Cakes Stuffed with Mushrooms

These are definitely on my "must prepare" list. Can you find dill this time of year? Thyme would be good too. My mouth is watering just looking at the photo. Recipe in the link above. YUM.

I recently watched Michael Pollan's interesting documentary IN DEFENSE OF FOOD. He suggests eating real food made from scratch if possible. 

His message in a nutshell:
Eat food
Not too much.
Mostly plants.
Watch the full movie on PBS here.
This recipe is perfect.

Keeping a Food Diary: Day 3

I finally decided to do something about my nutrition. Reading labels and choosing proper foods has become increasingly difficult for me. Getting the proper about of protein by the end of the day was the biggest puzzle. I searched online for the best food diary and MyFoodDiary was far and away the best one.

I was surprised when I went to download it to see I already had it. I honestly don't remember paying and downloading it but I guess I did so all I had to do was put the app back on my iPhone. I had to do the normal things like get a user name and password, etc. Then I had to put in personal information like weight (ugh), desired weight, height, age, and I don't remember what else. So I did it. Then it told me how many calories I was to consume daily.

Well. I love it. I am supposed to get down to my desired weight in 4 months losing 1 pound a week. But that's not the best part. It turned out to be pretty easy to identify the foods I am eating. There is a barcode scanner for purchased foods. So easy. Then you just have to put in the amount ie: 1 cup, 1 slice, 1 tablespoon, etc. For whole foods like apples, oranges, bananas, avocados. etc. there is a food search. Also very easy. It remembers things you have already scanned too.

The best part is it tracks the nutritional values of the foods consumed. 

I had a smoothie this morning. Here's what I put in my blender: 1 cup unsweetened soy milk, 1 cup greek yogurt, 3/4 cup frozen organic blueberries, one slice canned pineapple in juice with no added sugar, and 1 tablespoon flaxseed meal. Here is the nutritional values for this delicious drink:

Now isn't this wonderful? I have already changed one bad habit. Yesterday I put half and half in my coffee and it was graded a D food. Soy milk is an A graded food so I put two tablespoons in each cup and avoided the bad fat. I hope to get my cholesterol down too thru diet. I'm not even putting an emphasis on losing weight either. I am also trying to increase my bone density without drugs. If the astronauts can increase theirs in 6 weeks after returning to earth, I should be able to increase mine in 9 months when I am due for another bone scan. Fingers crossed.

So far, I have been doing this on my iPhone exclusively but there is also an online website. Learn all about it here. I don't know if there is a charge for online use as with the iPhone app. Wish me luck!!!

Looking for a way to boost your protein intake at breakfast? I am. This one is my favorite for those mornings I'm rushing out the door. I always forget about the amazing amount of protein in cottage cheese. Pot style is my favorite. Other breakfast ideas here and here. Healthy eating when you first rise in the morning is so important. Good luck!

Cauliflower Melts are The New Grilled Cheese

PHOTO BY JOHN VON PAMER

Yum. Don't these look delicious? Wouldn't they be great toppers for any leftover Thanksgiving mashed potatoes you might have? Or over leftover stuffing?
Recipe found on epicurious. 

INGREDIENTS

1/4 cup olive oil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs
1/2 cup golden raisins
1/4 cup white wine (optional)
1/4 cup shelled pistachios
8 1/2-inch-thick slices sourdough bread
4 ounces Comte or Manchego cheese, cut into 8 slices
2 tablespoons chopped parsley

PREPARATION
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the oil, garlic, salt, and pepper. Add the cauliflower slabs and toss to coat.
3. Arrange the cauliflower on the prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasty. Set aside to cool but keep the oven on.
4. Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain.
5. In a small pan over medium-high heat, toast the pistachios, dry or with a little oil. Let cool on a paper towel, then chop coarsely.
6. Lay the bread on the baking sheet and arrange the cauliflower on the bread, cutting it to fit as needed. Sprinkle with pistachios and raisins and top with the cheese.
7. Bake until the cheese melts, 7 to 10 minutes.
8. Top the toasts with chopped parsley and serve immediately.

Spiced Apple and Walnut Pie Recipe

I found this recipe in an old book dated 1991 on Country Kitchens that was published in the UK. This recipe was in the last chapter and I thought it sounded very good and so easy to throw together. I just happen to have a small bag of self-rising flour in my cupboard too. I must now go to my friend's house to pick some apples for this Georgie Porgie Puddin' and Pie. I don't know what vanilla essence is but it must be pretty strong since you only need one drop. I'll just use my regular pure vanilla extract and add about a teaspoon. I'll use raw Turbinado sugar and Avocado oil. I don't have any walnuts but I have a big bag of pecans. What do you think about this sweet batter pudding that looks like a pie or flan? You can google instructions for making your own self-rising flour if you don't have any. Will let you know how it turns out with all of my substitutions. Do you do that too? Some people I know are afraid to improvise in the kitchen. Not me!!! xo

Zucchini Crescent Pie - Yum!

Is your garden overflowing with zucchini? Try this recipe and be glad.

This was a Pillsbury Bake Off winner in 1980 and the recipe is still going strong. One baker makes these changes: 

Try 1/2 teaspoon of herbs de Provence instead of the oregano and basil. It simplifies the recipe ever so slightly and adds a little flavor boost.

Substitute Parmesan for the mozzarella for a more savory pie.
Use whatever mustard you keep on hand - Dijon and even whole-ground mustard.
Feel free to make your own pie crust if you have a fail-proof recipe.

Original recipe:
2 tablespoons LAND O LAKES® Butter
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 LAND O LAKES® Eggs, well beaten
2 cups shredded Muenster or mozzarella cheese (8 oz)
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
2 teaspoons yellow mustard

Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

Breakfast Quiche Muffins - Crustless and Gluten Free

I love having a complete breakfast that I can hold in my hand and I love muffins too. These look delicious and they are gluten free. Must bake a batch. Complete recipe here.

Start out with this base and then add what you want in the way of veggies, cheese, and meat. Mine will be just veggies. I am staying away from cheese and I eat very little meat.

Base:

12 large eggs

1/2 cup heavy cream

1/4 cup milk

2 Tablespoon fresh parsley, chopped

2 Tablespoon fresh basil, chopped (or other herb)

1/4 tsp. salt

1/4 tsp. pepper

20 Homemade Popsicle Recipes

Lonny Magazine has a great link to an article with 20 very interesting and unusual recipes for healthy homemade ice pops.

This one from Jessica Alba has bananas, pineapple chunks and fresh spinach with no added sugar. Get this recipe and 19 more here. I think popsicles are the perfect summertime snack, don't you?

Microwave Peanut Brittle

I love peanut brittle.

I honestly wish I hadn't seen this. It looks so delicious and so easy. I would make some but I don't have any peanuts or corn syrup. It's probably better than anything you can buy. Picture tutorial and recipe here. You're welcome. xo

Pink Tea Cup: Sweet Potato Pie Recipe

Liz Smith featured this recipe in the New York Social Diary:

PINK TEA CUP SWEET POTATO PIE

2 lbs. yams
½ cup of butter
1 teaspoon cinnamon
¼ teaspoon ginger
½ teaspoon salt
¼ teaspoon nutmeg
2 tablespoons white sugar
1 cup brown sugar
3 large eggs, separated
½ cup orange juice
1 tablespoon grated orange rind
½ cup of evaporated milk

Peel and boil yams until mashable. Add butter, spices, salt, sugar to hot yams. Beat until light and smooth.
Beat egg yolks until light and add to mixture.
Stir in orange juice, orange rind and milk. Beat egg whites until stiff and fold in.
Pour mixture into unbaked pie shell. Preheat oven to 350 and bake 35 minutes or until the pie puffs up and is firm in the middle. Cool on a rack.

Add whipped cream. Dig in Pilgrims!
Sounds good, doesn't it? Yum.

Sweet Potatoes in Muffin Tins

These look delicious and easy to make. I bought a huge box of sweet potatoes at my local supermarket and they have deep red skins. I think they are Garnets, according to this guide.

Ingredients
2 tablespoons organic butter, melted
2 tablespoons coconut oil, melted
2 tablespoons grated parmesan cheese, plus extra for garnish
1 teaspoon fresh rosemary, chopped, plus extra for garnish
Sea salt and pepper
5-6 large sweet potatoes or yams, thinly sliced
Instructions

Preheat oven to 375 degrees. Spray 12 muffin cups with nonstick cooking spray.

In a large bowl whisk together butter, coconut oil, parmesan, chopped rosemary, salt, and pepper.
Add sweet potatoes and toss to coat evenly.
Layer potatoes slices into muffin pan and fill to the top. They will shrink down once they are cooking.

Bake for about 45-50 minutes and edges and tops are golden brown and center in tender.

Let cool for about 5 minutes and carefully remove with a spoon. Place on serving tray and top with extra parmesan cheese and fresh chopped fresh rosemary. Serve immediately.
Recipe found here.

I Made Soup Today

I made a big pot of soup today and it was so good. Split pea is one of my favorites but I didn't have any dried split peas so I improvised. First I chopped 1 large onion and one small one and sautéed them in a little olive oil. Then I added a large bag of frozen peas and what was left of some french green beans and added 4 cups of water. Then I peeled and chopped a russet potato and a sweet potato. Then I chopped three ribs of celery and a super large carrot. I added more water until it looked about right. I brought everything to a boil and then simmered the pot for about an hour. Then I buzzed the contents with my immersion blender until it looked like classic split pea soup. I didn't add any bouillon or ham hock or any seasoning at all. When I ate my big bowl for supper tonight I added some Bragg's Liquid Aminos and it was absolutely perfect and delicious. It warmed me inside and out. Webster had a ladle full on his kibble and he was so happy. He loves a good hot meal too. Have a great evening. xo image source

Farmhouse Apple Cake baked in Iron Skillet

Apples really shine in this traditional Italian farmhouse cake, where thin slices of the fruit are held together with just-melted butter, a couple of eggs, and a scant amount of flour. Top with crunchy turbinado sugar and bake it in a cast-iron skillet. It’s easy enough for a weeknight treat and impressive enough to join the classics on your Thanksgiving buffet. And it’s just the thing for keeping the doctor away.

Farmhouse Apple Cake

Serves 8

Ingredients:

5 Golden Delicious apples
2 large eggs
8 ounces sugar
2 ounces flour
1 teaspoon ground cardamom
4 ounces buttermilk
3 ½ ounces unsalted butter, melted
1 teaspoon vanilla extract
2 teaspoons baking powder
2 tablespoons turbinado sugar
Preheat the oven to 375 degrees Fahrenheit. Butter a 10-inch cast-iron skillet.

Peel, core, and quarter the apples, then slice into very thin slivers using a sharp knife or a food processor with a slicing blade. After this is done, pop the skillet into the oven to preheat.

With a wire whisk, beat the eggs and sugar in a very large bowl until the sugar dissolves. Stir in the flour and cardamom, then add the buttermilk, butter, and vanilla. Blend thoroughly. Quickly stir in the baking powder, then fold in the apples.

Pour the mixture into the preheated skillet and sprinkle turbinado sugar over the top. Bake on the center rack until the cake is golden brown and cooked through, about 55 minutes. The cake is done when a small paring knife inserted into the center comes out clean. Cool on a rack and serve warm or at room temperature.

Recipe found HERE. I think it's a keeper, don't you? Use your favorite apple variety. Right now I have Gala and Stayman Winesap in my crisper. Happy baking. I love that this is baked in an iron skillet. 

Another Beautiful Pie

This one is Rhubarb. For some reason, I have pie on the brain today.

Save the recipe for the filling for next spring. Use the recipe for the crust now. For both, click here.

Apple Pie Scones

Yum! These look so good and after all, it's apple season.

More photos and recipe here.

I just put clean sheets on my bed and I'm ready to jump in it and watch Inspector Lewis and Scorpion. See you tomorrow. xo