Before I get to these lovelies, (which I’m sure you’re dying to try) I have been reminiscing of high school gym class. Worst yet, first day of gym class as a freshman. Oh, and it’s co-ed. For me, nothing could have been worse. I wasn’t uncoordinated or even the last to be picked for teamsContinue reading “Zucchini Walnut Anise Sandwich Cookies”
Category Archives: Recipe
Fast Fudge Cake
This morning I woke up to body aching everywhere, but don’t feel too bad on my account, because it’s due to starting a new exercise routine–not the stomach bug. Ben has been going to this little gym in town for about 4-5 months, along with my friend Jordan (who is the official unofficial recruiting agent) who encouraged him to join. As I’ve been dealing with anxiety, irritable stomach issues and most likely burnout–I felt like it was as good of a time as any to join the gym. But why so sore you ask? Well, this little gym packs quite the punch. It’s not your typical gym of doing the routinized circuit or swiping your card and heading towards the elliptical machine. It’s an all over cardio workout that relies heavily on weight-bearing activities.
Before you join you attend what they call Basecamp. It is either broken into two days or one day of 2 1/2 hours, where one of the gym’s coaches teaches you all the exercises/workouts, ensuring you learn technique. The first thing I did was jumping rope. And I thought, “jumping rope–seriously, that’s a snap.” 100 jumped ropes. What I failed to realize is that I haven’t jumped rope since I was about 10. I hit about 65 and went mental. Then, from 65 to 80, I believe I did a culmination of either hitting my own head with the rope, getting tangled in my foot, etc. Suffice to say, I was humbled. The coach said, “you’re thinking about it too much.” True! Well, that was just the beginning and we went on to doing multiple variations of squats, lifts, push-ups, pull-ups, & weight-bearing. So every single ounce of my body got worked.
My legs felt like jelly and mind you we have two flights of stairs, so walking down them feels like I’m an 85-year-old woman. It’s good though. I know it’s going to be hard, but I tell myself a couple of things to prepare myself.
1. It’s a break from being mom.
2. This too shall pass.
3. I went through labor twice without meds, so no workout could be harder than that.
4. I want something better for my life in terms of mental, emotional & physical stamina, which I want my girls to have, so I know taking time for myself in this area is critical.
I haven’t been baking lately. In part, it’s due to not having much of a sweet tooth; but, mainly I haven’t had much time or creativity lurking. This is something I made a while back, but I still remember the moistness of the cake. It’s a easy to make and honestly, if you’re pressed for time–you could add the wet ingredients in one bowl and then add the dry ingredients in with it (making it a one-bowl cake). I hope you are finding and making time for yourself.
Fast Fudge Cake (printable recipe)
This recipe is adapted from Fine Cooking magazine. I had a little ganache already made up in my fridge, so my cake had a thin glaze a top. Regardless, it turned out wonderfully and if you want to serve with just whipped cream, powdered sugar and fresh berries–it would suit it well.
Ingredients:
4 1/2 oz (1 cup) unbleached all-purpose flour
1 oz. (1/4 cup plus 2 Tb) unsweetened natural cocoa powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/4 lb (1/2 cup) unsalted butter, melted and warm
1 1/4 cups packed light brown sugar
2 large eggs, room temperature
1 tsp pure vanilla extract
1/2 cup hot water
Ganache:
1/2 lb bittersweet chocolate or semisweet, chopped up
1 cup heavy cream
Directions: Preheat oven to 350. Grease & flour or grease & line with parchment either an 8×2- or 9×2-inch round cake pan. Set aside.
In a small bowl, whisk together the flour, cocoa powder, baking soda & salt. Sift only if the cocoa continues having lumps after whisking.
In a large bowl, combine the melted butter and brown sugar with a wooden spoon or spatula. Add the eggs & vanilla, stirring till combined well. Add the dry ingredients, just till moistened. Pour the hot water over the batter and stir just until it’s completely incorporated.
Scrape the batter into the prepared pan. For an 8×2-inch pan, bake 35 to 40 minutes or till a toothpick inserted comes out clean. For a 9×2-inch pan, bake for about 30 minutes, or till a toothpick inserted comes out clean. Cool on a wire rack for 10 minutes, then run a thin knife along the edge and invert the pan onto a plate. Invert it again back onto the rack to cool completely.
Making the Ganache: Chop up your chocolate into bite sized pieces and put into a heat proof bowl and set aside. Heat up the cream over medium heat. Once it starts to boil, remove from the heat and pour over the chocolate in the bowl. Allow the cream & chocolate to sit for about 45 seconds. Whisk the chocolate & cream together until the cream is completely incorporated and the ganache is smooth & a just slightly thick.
Putting the Cake together: Once the cake is cool, put foil under the wire rack to catch any drippings from the ganache. Pour the ganache over the cake allowing it to go down the sides. You can also allow the cake cool completely cool in the pan and make half of the ganache and pour it on top while in the pan. Let the cake with ganache set for about an hour.
Sandwich Cookie Bakery & Lemon Lavender Shortbread Cookies
Lemon Lavender Shortbread Cookies
Before I tell you about these wonderful little gems, let me digress. I have this little dream of opening a bakery. It’s a fantasy really, because in reality I know I will most likely not ever do it. The realism side in me shines brightly during these visions of grandeur. I see the long hours, the upfront costs and the early morning hours. So, someone else with the will can go ahead of me and follow their dream. However, if I did open a shop that I truly believe would succeed, it would be a Sandwich Cookie Bakery Shop. Cupcakes are so seven years ago, but cookies in sandwich form are going to be popping up. I’m convinced of it. If you stroll around the blogosphere, it’s all about the “whoopie pie,” which people loosely tie with what I deem as the coveted Sandwich Cookie.
If you’re in the mood for a cupcake without the all too often top heavy frosting, then make some of these sandwich cookies I’ve made over the past year.
Rhubarb Sandwich Cookies with Strawberry Cream Cheese Frosting
Homemade Graham Cracker Sandwiches
Pumpkin Whoopie Pies
Lemon Cookies with Coconut & Lemon Filling
Make Your Own Oreos
My Little Debbie Oatmeal Pies
Tomorrow is my birthday and I thought providing another cookie recipe would be a fantastic addition to your day, especially since I haven’t added any new recipes lately. I baked for a woman’s tea this past week through Ben’s financial company, which was a nice break from motherhood and a time to have people ‘ooo’ & ‘aww’ over my food (so easy to win me over). And since it was an afternoon tea, I knew a butter shortbread cookie would be great; but, a Lemon Lavender Butter Cookie would be perfect. So now to the recipe.
Lemon Lavender Shortbread Cookie (printable recipe)
This recipe has also been used to make the Orange Cardamom Cookies & Bursting with Delight Lime Cookies . Both of those had an icing on top and these Lemon Lavender Cookies would be perfect with a honey glaze.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 tablespoons grated lemon zest
- 1 1/2 teaspoons culinary lavender
- 1 teaspoon salt
- 2 sticks (1/2 pound) unsalted butter, softened
- 3/4 cup sugar
- 1 large egg yolk
- 2 tablespoons heavy cream
Make dough:
Whisk together flour, lemon zest, lavender, and salt.
Beat butter and sugar with an electric mixer until pale and fluffy, then beat in yolk and cream. At low speed, mix in flour mixture in 3 batches just until a dough forms. Put the dough on parchment paper.
Mound the dough together and roll into a log. Once you get a basic log shape, position the dough in the middle of the parchment. Then, take the parchment that’s north of the dough and cover it over the dough. Take a bench scraper and push the edge of it at the base of the parchment covered dough, trying to make a concentric log. Roll the log so the parchment covers the whole thing and twist the edges. Refrigerate for 3 hours to overnight.
Cut and bake cookies:
Preheat oven to 350°F with rack in middle.
Remove firm dough. Unroll the parchment so the dough is still sitting on top of the paper. Place on a cutting board. Cut the dough into 1/8 inch. Transfer cookies to a parchment-lined large baking sheet, arranging them 1 inch apart.
Bake until edges are golden-brown, 12-15 minutes. Cool on baking sheet 5 minutes, then slide cookies, still on parchment, onto a rack to cool completely.
Sugar Snap Pea & Mint Risotto
The long-awaited summer has arrived (granted it could go away by next week, because this is the Pacific Northwest). Ben says Memorial Day is the official unofficial start of summer (in theory), while the reality of high temps, constant summer & glorious outdoor water play dates begin after Fourth of July. Our plans for the day include: sunscreen bodies, water, smoothies & bare feet. I don’t want to be doing much when it comes to cooking over the stove top, so please forgive me for this recipe on a week like this, which cries for salads, quick sandwiches, and anything cool.
But, I made this while the weather was partly sunny and I had a plethora of some of the best sugar snap peas I’ve tasted. We have this little garden/farm, Joe’s Garden, which is quintessential Bellingham. Bouquets of sweet peas in early summer, lettuce heads the size of three grocery store kind ($1.25) and a cornucopia of bounty come August (eggplant, tomatoes, summer squash, basil, potatoes, peaches, etc). The sugar snap peas had just been picked and we brought home a bag. They were crunchy & sweet. A week later they was still some left in my fridge and they had not lost their crunch–amazing. If you live in Bellingham and you’ve never been–you must go. If you’re coming from out-of-town, do yourself a favor and stop by.
I had to use these snap peas along with the abundance of mint we have to make a risotto. My friend Lindsey puts little ideas in regards to food of what I should make and then I set to the task. We had a similar risotto using sugar snap peas, but it used a basil cream. I really felt the addition of mint would be more refreshing, and it didn’t fail me. Take advantage of the small season of sugar snap peas by eating a couple on the way home and making this risotto.
Sugar Snap Pea & Mint Risotto (printable recipe)
1 vidialia onion with greens, chopped
2 garlic cloves
2 Tb olive oil
1 Tb unsalted butter
2 cups arborio rice, risotto
1/2 cup dry white wine
5-6 cups vegetable broth
1/2 – 3/4 cup freshly grated Parmigiano Reggiano
kosher salt to taste
3/4 -1 cup sugar snap peas, cut into thirds
1 -2 Tb freshly chopped mint
Directions: Put vegetable broth in a small pot & heat. You will want it to be warm when you add it to the rice for later. Put a lid on the pot to keep it warm.
In a large pan, heat oil & butter on medium heat. Add onions & garlic, saute till fragrant and onions softened, about 4 minutes. Add a pinch of salt & mix. Add the arborio rice and stir to coat. Cook for about 30 seconds while stirring. Add the white wine and stir. Once the rice has absorbed the wine, add one cup of vegetable broth. Stir and allow the rice to soak up the broth. Continue adding one cup at a time and allowing the rice to soak it up. This will take about 25 minutes. When you have about 1 -2 cups left of broth, add the sugar snap peas.
Taste throughout to see how much salt you need. The rice should be a little al dente. Remove from heat and add freshly grated Parmigiano Reggiano & stir. Add the chopped mint. Taste & see if you need more salt. Serve straight from the stove. Garnish with more Parmesan & mint.
Lemon Poppy Seed Strawberry Shortcake
My little girl loves Strawberry Shortcake. Well, the dessert, but mainly the cute character I grew to love at the same age. I’m sure if her and I were the same age, we’d probably be friends as we share similar affinities.
Growing up we would regularly eat strawberry shortcakes in the summer. My dad was (and is) the fruit king. It wasn’t uncommon to find heaping amounts of peaches, nectarines, plums & cherries all at the same time in June & July, with a couple of trips to the market throughout the week. It’s no surprise my younger brother at age three consumed two whole watermelons in one sitting at our church’s watermelon bust. Frequently on a Sunday evening, my father would begin cutting up fruit for the BIG fruit salad as we sat around like seagulls awaiting our victory.
When it came time for strawberry shortcakes, I was designated strawberry huller. I must say that I am a veteran strawberry huller. I don’t mess around with the huller device, but a small paring knife, removing the stem & inner middle (not just chopping off the top–isn’t that a crime?). Unfortunately, our idea of shortcakes was the spongy prepackaged cakes. It’s interesting that I wasn’t completely fond of them as a kid. However, when I would taste various versions of biscuit shortcakes in former years, they were either dry, or felt like gravy should be the topping.
I had put off the search for a while, then shortly after Ben & I got married I came across this recipe thinking that it might just be the summer to redeem the strawberry shortcake. And folks, this is it. The lemon poppy seed version was first made two weeks ago, while I normally stick to the original cream version. They’re reminiscent of flaky, creamy English cream scones, except with more cream. And this isn’t time to watch your figure, but completely indulge in summer goodness of sweet, seasonal strawberries, flaky cream shortcakes & billows of freshly whipped cream. A perfect end to a fourth of July meal. You could easily make the original version (directions below) or put a spin on it with the lemon & poppy seed. Whatever you do–these should be on your menu this weekend (also try Heirloom Tomato & Watermelon Salad). What are some of your fourth of July food memories? Don’t forget to take part in the free giveaway!
Lemon-Poppy Seed Shortcakes (printable recipe)
This recipe is from Fine Cooking magazine. You can easily make these shortcakes as plain, by omitting the poppy seeds & lemon juice, and using 1 1/2 cups of heavy cream instead. Another option for the lemon poppy seed shortcakes is by using half strawberries & the other half blueberries.
Ingredients:
For Shortcakes:
3 cups all-purpose flour
1/4 cup plus 2 Tb granulated sugar
1 1/2 Tb baking powder
3/4 tsp kosher salt
1/4 cup plus 2 Tb lemon zest
6 ounces (3/4 cup) cold unsalted butter, cut into 1-inch pieces
2 Tb poppy seeds
1 1/4 cup heavy cream
1/4 cup fresh lemon juice
For Strawberries:
5 cups sliced strawberries
1 – 2 Tb granulated sugar
For Whipped Cream:
1 1/2 cups cold heavy whipping cream
2 Tb granulated sugar
1 tsp vanilla
Shortcakes Directions: Line a baking sheet with parchment paper. Sift together flour, sugar, baking powder & salt into a large bowl. Add the lemon zest and toss throughout the mixture. Cut the butter into the dry mixture with a pastry blender or two knives until the largest butter is the size of peas. Add the poppy seeds and mix around lightly.
Make a well in the center of the mixture and pour in the cream. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry.
Gently knead by hand five or six times to pick up any dry ingredients remaining in the bottom of the bowl and to create a loose ball.
Turn the dough out onto a lightly floured surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer to parchment-lined baking sheet, cover with plastic to chill for 20 minutes.
While dough is chilling, Heat oven to 425. Remove dough from fridge & cut (using a sharp chef’s knife or bench knife) and cut into 9 squares. Space apart on parchment-lined baking sheet about 2 inches apart. Brush each shortcake with cream & sprinkle coarse sugar on top. Bake for 18 to 20 minutes. When done, let cool at room temperature.
Strawberries: While shortcakes are baking, slice strawberries and place in bowl, along with one tablespoon of sugar. Mix together and allow to macerate for 30 minutes at room temperature.
Whipped Cream: In a chilled bowl of an electric mixer with a chilled whisk, add cold whipped cream. Beat on high until it begins to thicken. Add vanilla & sugar, then continue beating till billowy, soft peaks form. **If you want lemon whipped cream, then add 2 Tb of lemon juice in place of vanilla.
Rhubarb Sandwich Cookies with Strawberry Cream Cheese Filling
Our house definitely looks “lived in” right now. Library books all around, artwork hung to dry on the mantle, and a deep freezer & other patio items inside our house as well. All the decks in our condo are being cleaned, sanded & repainted this week, which means bringing in everything or putting it in the scarce space in front of our house. Hence–a deep freezer in our living room.
There are times in life when embracing the “lived in” motif is needed. Trying to escape it, hide it, or tackle it is just adding more stress and less time for the people around us. It’s easy for me to put on my tunnel vision goggles and charge straight ahead in cleaning up without giving a second glance at the nudging of a little girl wanting her mama to dance with her, or sitting down to talk to my husband. When I think about the land of Facebook, there are some people who are proudly seated on their ‘anti-FB’ platform. I get it, really I do. Waste away hours by being sucked in. However, I propose that FB is also community, an arena for hospitality.
For instance, my friend Shelley wouldn’t have known I was making these cookies if I hadn’t put it in my update. And, she wouldn’t have had the opportunity of eating them either (because I got to drop some off to her later). Although there are many ways in which technology can suck us in and turn others out, I think if our priorities are straight, it can be a good thing.
Rhubarb Sandwich Cookies with Strawberry Cream Cheese Filling
(printable recipe)
A note about the sugars. Demerara is an unrefined equivalent to brown sugar, while rapadura is an unrefined equivalent to granulated sugar. Rapadura looks similar to sand. Since neither are refined, they have a more complex taste & smell, which is similar to caramel & molasses. If you don’t have oat bran on hand, you could pulverize (food processor) 1/4 cup of oats. The whole wheat pastry flour could be replaced with unbleached all-purpose flour as well.
Ingredients:
1/2 cup old fashioned oats
1/4 cup oat bran
1 cup whole wheat pastry flour
1/2 tsp ground cinnamon
1/4 tsp freshly ground cardamom
1/2 tsp baking soda
1/2 tsp kosher salt
8 Tb (1 stick or 1/2 cup) unsalted butter, room temperature
1/2 cup demerara sugar
1/4 cup rapadura sugar
1/2 tsp vanilla extract
1 large egg, room temperature
1 cup medium diced rhubarb, 1/4 in
Strawberry Cream Cheese Frosting & Directions
Directions: Preheat oven to 350. Line two baking sheets with parchment paper. Take out your eggs & butter to get them to room temperature.
In a small bowl, add oats, oat bran, w.w. pastry flour, spices, baking soda & salt. Mix to combine and set aside.
In the bowl of an electric mixer, cream on medium speed the two sugars, butter & vanilla for 1 minute. Scrape down sides and add the egg on low speed. Mix till combined and add the dry ingredients. Mix till thoroughly combined and add the rhubarb.
Using a tablespoon, scoop a leveled Tb of cookie dough on parchment lined sheets leaving 1 1/2 -2 inches apart. Bake for 12 minutes. Cool on a wire rack till cookies are cool and transfer to foil.
Put 2 tsp of frosting on one turned over cookie. Take an unfrosted cookie and sandwich it together. Makes about 20 cookies.
Caramel Sauce (for a Caramel Latte)
My most favorite coffee drink is a caramel latte from Avelino. As you watch them prepare the cup you begin to wonder if they are over doing it with the caramel. Trust me, they’re not. I got away with some of my favorite fellow moms back in early March, where I brought caramel sauce to make said latte for them. Talia looking at the cup as I spooned the gooey sauce in said, “Uh, maybe a little less for me.” I said with all courtesy & politeness (maybe a little blunt) to a pregnant lady, “No, trust me–you don’t want less.” As I handed it to her, she said, “You’re right Kamille–this is perfect!”
I often dream of getting away in a cabin far away on days like this. Caramel latte in one hand, good book in the other, and peace & quiet. It could be that I’m anxiously awaiting my anniversary getaway this weekend with Ben and without the kids. But, I think it’s a little deeper. I’ve been very short, sarcastic, rolling the eyes due to kid annoyances, and feeling like life should stand still for me. My tolerance level is at an all time low and my connecting with my girls seems to have fallen off the radar. When I’ve been told about the importance of having a “daily quiet time” with God or somehow that is equated with spiritual depth–I begin to wonder how true it is. My friend read a book recently where the author (and I paraphrase) said, “maybe we shouldn’t gauge spiritual life with daily devotion/quiet time. Instead, when we find ourselves becoming angry, bitter, impatient, lacking grace & forgiveness–maybe those should be the signs of spiritual decay.”
My pastor mentioned something along these lines on Sunday. How he’s definitely a proponent of reading the Bible, but we’ve met many people who read their Bible daily, yet their life lacks any evidence of it. I’m in need of a cleanse. My soul is stagnant waters in a cesspool right now. It’s on days like today that I’m reminded the most important job I could do is give my girls as many hugs & speak life-giving words to them. It’s not about the laundry getting done, the ratio of carbs & proteins on their lunch plates, or hurrying them off to bed to be partly done with the day. And I need more than myself to do that job. Yes a break this weekend is nice, but I’m running on empty right now. So how are you? How do you refuel, in order to do better than “just make it” to the weekend? I’m grateful to you, who allow me to open up my heart & mind on days like this.
Caramel Sauce & Latte (printable recipe)
This recipe is from Fine Cooking Winter 2004 issue. I cook mine in my dutch oven to ensure it doesn’t burn. Making caramel is more about color and temperature than about time. The original recipe says it takes “about” 28 minutes to get to the right color. But, what you need to do is stay right by the stove while it cooks, because it can go from just ready to burnt in no time. Make this when you have peace & quiet without disturbances–you’ll feel better when you’re licking the spoon and no one is watching.
Ingredients:
1 cup water, plus more for brushing down sugar crystals
4 cups granulated sugar
2 Tb light corn syrup
4 cups (1 quart) heavy whipping cream, at room temperature
4 ounces (1/2 cup, 1 stick) unsalted butter, softened and cut into pieces
1/2-1 tsp sea salt
Directions: Have your cream & butter ready. Pour some water into a small bowl and a pastry brush to set aside the stove for brushing down sugar crystals. Pour 1 cup water into a heavy-bottom pot (8 quart or dutch oven). Add sugar & corn syrup. Cook over high heat, stirring often with a wooden spoon, until sugar has dissolved and the mixture is boiling. If you see any sugar crystals forming on the sides of the pot, just above the sugar mixture, wipe down with wet pastry brush.
Reduce the heat to maintain a gentle boil; it shouldn’t be sputtering. DO NOT STIR it any longer. Simply allow the sugar to cook. You will need to gently swirl the pan to disperse the sugars & even out the color. Continuing wiping down the sides if sugar crystals form and allowing the sugar to reach a light honey color, this should take roughly 20 minutes. Continue with the swirling & wiping of the pastry brush, and the sugar should become a rich, red-brown color, roughly an additional 8 minutes. The best way to tell what color the sugar is is to spoon a bit on a white dish.
Remove pot from heat and slowly pour in the cream, but be careful while pouring as it will splatter. Stir with a wooden spoon, making sure any solidified caramel on the bottom or sides melts. If it’s not melting, you can set it over medium heat again & gently stir until it is completely smooth.
Stir in the butter and salt. Let cool to room temperature. If you want flavored caramel sauce, look below.
Put in a jar and refrigerate. Will keep about 3-4 weeks in the fridge–perfect to give some away.
Caramel Latte
To make a double tall caramel latte, steam 8 ounces milk, two shots espresso & about 3 Tb of caramel sauce. Put caramel in bottom of mug. Add hot shots and stir to thoroughly combine. Add your frothy & creamy steamed milk and you have yourself “paradise in a cup.”
Orange-Cardamom Caramel Sauce:
In a small saucepan, combine 1 1/2 cups fresh orange juices with 2 Tb plus 2 tsp finely grated orange zest, bring to a boil, and cook until reduced to about 1/2 cup. Pour through a fine sieve, pressing against the zest to release all the liquid. Stir the strained, reduced orange juice and 4 tsp ground cardamom into the cooled caramel sauce.
Strawberry Margaritas
Nothing says summer quite like strawberries. I keep holding back at the grocery store as they taunt me to succumb to temptation (and while my three-year old shouts, “OH MAMA—IT’S STRAWBERRIES). But, I’m standing firm, waiting patiently for local strawberries. And let me tell you, we bought this small little pint of strawberries a week back at the Wednesday market, which were divine. They were everything a strawberry should be…slightly firm, sweet little jewels to be eaten solo. The girls had theirs with lunch while I sneaked a few in my spinach, chevre salad.
I have fond memories of my dad bringing home a flat of strawberries and we would devour them. There was one not so fond memory when I was seven years old. Our good family friends were in town visiting, my dad had a flat of strawberries out and let it be said, “kids don’t care about dirt,” let alone on strawberries. I would pick one up and kind of brush it off and take a bite. Hit repeat…again and again.
Then, I spotted one of the big, really red strawberries at the bottom of one of the baskets, thinking I hit the mother lode. I pulled back the green leaves and took a big bite; when all of a sudden, I felt something move in my mouth. I still shudder thinking about it. I spit everything out all over the carpet and scream. Then, I see what it was and shiver saying, “EWWW!!! ACCKKK!” My family probably thinking I was dramatizing the part no sooner started saying the same “ewww’s & aaacckk’s.” What was in that strawberry?
An earwig. Absolutely, positively one of the most disgusting things to be in my mouth. However, did it stop me from eating from the flat of strawberries? No. What it did was it made me the designated cleaner & huller of the strawberries. It’s because they’re that good. With sun on the horizon in the PacNW, or already in clear view in your neighborhood, kick it off right by making these Strawberry Margaritas. And since the recipe uses a strawberry puree you’ll be sure to know it will be earwig free.
Strawberry Margaritas (printable recipe)
This recipe is adapted from Rick Bayless website.
Ingredients: 1/4 cup fresh lime juice
1/8 cup unrefined sugar
1/3 cup water
1/2 cup strawberry puree
1/2 cup tequila
about 1/2 cup ice
coarse salt
In a measuring cup, combine lime, sugar, and water. Set aside. In another measuring cup, measure out tequila & strawberry puree–mix. Prepare two martini or margarita glasses by rubbing lime around the rim, then dip them in a dish of coarse salt. Pour limeade mixture & liquor mixture into a shaker, add ice & shake for 10-15 seconds. Pour the margarita into prepared glasses. Serves 2 large margaritas or 3 small.
Energy Bars
I can recall ubiquitous labeled ‘energy bars’ everywhere in the 90s. It seemed like they popped up in all shapes, sizes, flavors or non. I also recall most them making me want to gag. They were full of healthy ingredients, but a little too healthy that you wondered why they didn’t just call it a multi-vitamin bar instead.
That being said, I’ve never been a big fan of Luna bars or crunchy granola bars. What was left was soft, yet sugar filled granola bars. All of them lacked various components. When I think about an energy bar, I don’t want to see sugar on the label, or carob, alfalfa or cooked so long that it chips a tooth. Luckily, I married a man who agrees with me on all accounts, which is probably why he found Great Harvest Bread’s energy bar stellar. It was chewy, a bit moist, but not crumbly, rounded flavor and filling. Everything an energy bar should behold.
Here are the ingredients in order on the G.H.B.’s energy bar: rolled oats, dates, natural peanut butter, honey, almonds, oat bran, whole wheat flour, cinnamon, vanilla & sea salt. Of course, we don’t know how much, but that’s what my job is–right?! I cracked a code and came up with a pretty darn close replica. I used a full 6 cups in this recipe, but after baking them, I think 5 cups would have been better. I had planned on using 1 1/2 cups of peanut butter, but only used 1 cup. If I had used 1 1/2 cups, then the 6 cups of oats might not have been a problem. But enough with what I did–go on and make them and let me know what you think. They’re sure to be a hit and be gone more quickly than you can make them.
Energy Bars (printable recipe)
These are great to tie you over and quite filling. If you’re vegan, then try using maple syrup or agave nectar. If you have a peanut/tree nut allergy, you could always use sunbutter.Ingredients: 5 – 6 cups; 17.5 – 21 oz; 500-600 grams rolled oats 2 1/4 cups; 8 1/2 oz; 236 grams medjool dates (seeds out) 1/2 cup hot water 1 cup; 8 oz; 226 grams natural smooth peanut butter 1/2 cup; 6 oz; 170 grams honey 3/4 cup; 3.5 oz; 100 grams almonds 1/2 cup; 2.5 oz; 65 grams oat bran 1/4 cup; 1.25 oz; 34 grams whole wheat flour 2 tsp cinnamon 1 1/2 tsp pure vanilla extract 1 tsp kosher salt Directions: Soak your pitted dates in a bowl with the hot water and cover with a plate for about 10 minutes. Drain the water and dump dates into a food processor. Puree it up. You will need to scrap the sides occasionally. Add the peanut butter to the dates and puree again. While the machine is running, add about 1/3 of the honey (save the rest for later). The mixture will clump into a ball and that’s okay. Remove as much of the date mixture into a small bowl–set aside. Put in the almonds and pulse at 3 second intervals until they are coarsely chopped. In a large bowl, combine 5 cups (or 500 g or 17.5 ounces) of rolled oats, leaving the additional 1 cup of oats aside, oat bran, w.w. flour, almonds & salt. Mix it all up. Put the date puree mixture into the rolled oats bowl. Add the vanilla now & using your hands, begin to mix the ingredients altogether. This will take a bit to incorporate the oats into the date puree. You want the oats to be completely bound by the date mixture. Go ahead and add the rest of the honey to help soak more of the oats & bind it all together–mix some more. Line a half sheet pan with parchment paper and press mixture into the pan. You will want them to be about 3/4 inch thick. Bake at 300 degrees for 20 minutes. The underside of the bars will have more of the toasty look. (You can cut them and turn them over & bake for an additional 5 minutes) Cut them into squares (or bars). Serves about 12-15.
Healthy Fish Tacos (but good)
Have you ever gone without sugar (refined sugar) for a while to see what hold it has over your life? Yes, but only during Lent? Or to lose weight? Well, I was beginning to see a trend in my life of treating myself daily, sometimes little things like a mocha I made at the 1:00 hour (sound familiar to anyone else?). And other times a bit bigger like making these to eat a couple, hopefully give the majority away and then, post them here. Monday morning came and I felt old. Maybe it’s the bed (it is a bit), but I think it had stronger correlations with sugar.
So that evening I said to God, “Okay God–I’m making this covenant, or vow or whatever we call it, to abstain from sugar until Ben and I go on our weekend trip. I think this is the only way I’ll stick to this no sugar thing. I’m starting tomorrow morning.” Tuesday morning came and it was fine, but I’ve abstained from sugar before and it isn’t until day 3 that you really lose it. It’s more mental than physical at that point. You think thoughts, “how can I celebrate if I can’t have a cookie…or…man, this whole love of baking really isn’t working for me right now…or…could I bake something, post it on my blog even if I never tasted it, but had someone I trust tell me their thoughts?” The good news is I didn’t surrender fruit or all breads..simply limiting my bread/starch intake.
The other good news is I’ve taken on cooking as my creative outlet this week, which makes my family happy come dinner time. I took a couple pictures of my guacamole & tacos tonight before the feast fest began. Unfortunately, our beloved camera that I was actually feeling wasn’t great has departed. Now, I mourn it and realize how good I had it. When I ventured on the blogging scene+food blogging scene in particular, I soon was amazed at the velocity of food photos foodie bloggers create. Most have cameras that are a bit more expensive than what I can shell out. Yet, their cameras were whispering discontented words on my little Canon that served me well. Wouldn’t you know that our little Canon was misplaced in La Jolla back in April. We know it was left in the rental car (to which I called multiple times and no camera to no avail) and the rest is history. Someone in San Diego has some pictures of the beach, probably my food and definitely our kids.
**What to do now? Well, I have an old digital camera. It’s ancient in digital years, but still a digital camera. I feel like I can’t complain with so many bigger things in life and at least we have a camera–right?! But can I say this to get it off my chest. It’s video capacity is only 20 seconds long with no sound (can’t capture my kids). The macro setting captures like far zoom with complete blur (which makes for horrible food pictures). We got it the year we were married (we’re celebrating 8 years on the 14th), so you do understand that digital life ages like dog years–right!
So please forgive me of the one picture I have of these fish tacos. It was the only good one I had to post. It doesn’t do it justice. They were really great and you knew they were healthy, but I didn’t care, because it had that fresh, satisfying–fish taco not fried to death feeling at the end of the meal.
Healthy & Nummy Fish Tacos (printable recipe)
Make sure you only marinate for 20 minutes. Fish is so delicate that the acid from the lime will start to eat it. Have fresh limes on hand to bring out the real lime flavor. You can top with chopped cabbage. Use a comal or cast iron skillet to warm up your corn tortillas for a better flavor all around.Taco Ingredients: 2 limes, squeezed of juice
kosher salt & fresh ground pepper 1 pound halibut Garnish with fresh cilantro, chopped
Guacamole Ingredients: 4 radishes, diced 1/4 cup diced red onions 1 lime, squeezed
kosher salt 2 ripe avocados 1 jalapeno, chopped or Tapatio Sauce (however much until it hits your heat intensity) 1 Tb fresh cilantro, chopped Mango Topping: 2 mangoes, cubed 1-2 Tb red onions 1/2 tsp fresh cilantro, chopped pinch of salt
Corn tortillas, warmed extra lime wedges chopped cabbage would be nice too
Directions: Marinade the halibut with the juice of two limes, kosher salt & pepper for ONLY 20 minutes. Grill on medium heat until halibut is no longer clear (about 6-7 minutes on both sides). Flake or cut apart with your hands to the desired size. Garnish with cilantro and a touch more of salt if desired.
While the halibut is marinading, make guacamole & mango topping. Add avocado to a medium bowl, along with onions & radishes. Mash up the avocado, while leaving a bit of chunks intact. Add lime juice from 1/2 a lime and taste. Add more lime juice if need be. Add kosher salt (about 1 – 1 1/2 tsp), cilantro & jalapeno or Tapatio sauce. Cut mangoes and put in a bowl. Add the onion, cilantro & pinch of salt. Combine the ingredients. Take your warmed tortilla, put about 1/4 cup of halibut on top, 1-2 Tb guacamole & just a bit of mango. When it’s all together it’s a dance party in your mouth.
Backdoor Hospitality 
