I found another bag of frozen rhubarb in the chest freezer which is never a bad thing, but my rhubarb patch outside is growing strong and I will have all the fresh rhubarb I could possible eat within the next few weeks. So found rhubarb just means I need to eat it right fast before the fresh stuff comes in. (I haven%u2019t had a problem with that. it%u2019s almost gone already). Plus the other day while I was digging up and transplanting raspberry bushes to the back yard, my neighbor came over and gave me a gallon of frozen raspberries, harvested from said bushes that I was currently planting in my yard. Score for me! Free bushes and berries%u2026I have such nice neighbors.
So the logical thing to do with my new found and giving bounty was of course to hurry up and bake something. Cobbler. Why cobbler? Well, why not? I figured the mr would really like it and eat it and I also didn%u2019t want to make anything to fussy because I was just to dang busy spending all of my extra time outside doing outside things. And cobbler, it%u2019s not fussy because it is basically biscuits and jam baked up all together. Not a lot to think about and comes out looking all homey and sweet and smelling all nice and cozy. Doesn%u2019t that sound nice? And not a pain in the ass?
And best part. A made cobbler works as dessert or breakfasts or just a snack. Just asked the mr. He ate it for all the reasons. With a dollop of yogurt or cream of course because he is fancy like that.
And yeah the fruit I used was frozen, but fresh works just the same here too.
Now, lets get to that cobbler.
The stuff. Raspberries (frozen), rhubarb (frozen), sugar, flour, salt, baking power, cinnamon ,almond milk, apple cider vinegar, cornstarch, and oil.
Raspberries, rhubarb, sugar, cinnamon, cornstarch. Its all there in the bowl. Just needs to be mixed. So mix it.
Dump fruit mixture into well greased 8 inch pan and pop it into a hot oven to get a head start on baking.
While the fruits in the oven, make the biscuit dough. Mix the dry together then mix in the wet until just incorporated and a sticky dough forms.
Pulled from the oven, the fruit is starting to cook down and whoa, it just smells so good!
Drop on the biscuits dough on top of the fruit (careful of the hot pan). Evenly if possible, but don%u2019t work to hard to make it look perfect. Imperfection makes it look perfect, you know?
Once biscuits are on, lightly brush the tops with a little milk and sprinkle with more sugar then pop it back into the oven for another 25-30 minutes or until the biscuits are baked.
Pulled from the oven with a bubbly filling and a golden brown biscuity top. Things are looking good here.
And now it%u2019s time.
Dig on in my friend. Sever with something creamy like whipped coconut cream or some type of yogurt or ice cream situation of your choice. And again, this can be your breakfast.
Happy spring people!
-C
make a a 8 inch round which serves 5-6
For the Filling
2 cups raspberries (fresh or frozen)
2 cups rhubarb chopped into 1/2 inch to inch long pieces (fresh or frozen)
1 1/2 tablespoons corn starch
3/4 -1 cup sugar (lesser amount if you like a little more tartness. I used lesser amount)
1 teaspoon cinnamon
For the dough
1 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
3 tablespoons neutral flavored oil
1/2 cup plant based milk
1 teaspoon apple cider vinegar
Preheat oven to 350.
In a large bowl mix together the rhubarb and raspberries with the corn starch, sugar, and cinnamon. Grease a 8 inch round pan the is at least 2 inches deep (can use a slightly large pan or a square) and dump in fruit mixture. Place into oven to bake for about 15 minutes or the fruit starts to break down.
While fruit is baking, mix up biscuit dough. Flour, salt, 2 tablespoons sugar, and baking powder go in a large bowl and mixed until combined. Add in the oil, the milk, and the vinegar. Mix until just incorporated and a dough has formed.
Remove the fruit cooking from the oven. Turn heat up to 375.
Carefully drop spoonfuls of biscuit batter on top of fruit. Brush the top of the biscuits with a little milk and sprinkle with remaining tablespoon sugar. Place the pan back into the oven and bake for another 25-30 minutes or until the biscuits are all nice and golden brown on top.
Remove from oven and let cool for a few minutes before serving. Serve warm with a scoop or dollop of soothing creamy (coconut cream, yogurt, ice cream%u2026..whatever floats your boat.)
Left overs can be stored in pan, just cover it with something and place in fridge. Can be eaten cold to or reheated in microwave or oven.
It%u2019s a smoothie. And no, we have never really been smoothie people in this house, but what can I say, sometimes smoothies happen, especially when you have about 20 ripe bananas in the fruit bowl with no room in the freezer and no need for 7 loafs of banana bread.
So I smoothied. And I like it (a lot).
This is a smoothie of simplicity. Nothing fancy. Simplest of simple. Straight to the point. And all sorts of good.
You might think, does this simple smoothie you speak of taste very good? Yes, yes indeed it does. It is all sorts of fantastic. Basically if you like creamy, nutty, oaty, bananery things, you will like this. And it%u2019s a perfect breakfast, snack, dessert, or just wanting a little treat like thing that is not garbage food. A smoothie of all smoothies with the most basic ingredients. And takes about 15 seconds to whip up. Can%u2019t complain about that.
To the smoothie goodness!
The stuff. A ripe banana, some old fashion rolled oats, a pinch of salt, water, and a smidge of maple syrup if you want it.
Everything goes into blender.
And blended until smooth. Hence the word smoothie.
Pour it into a cup (or if you are feeling primal, drink it straight from the blender%u2026 it%u2019s totally cool)
And done.
A banana oat smoothie.
Let the good time roll!
-C
makes 1 smoothie
1 very ripe banana
1/3 cup raw old fashion oats
1 1/2 cups water
pinch of salt
a tablespoon or two of any sweetener you like (optional)
a pinch of cinnamon (optional)
Place everything into a blender and blend until smooth. Pour into a cup, sprinkle with cinnamon if you wish, and drink right away.
I am sadly at my last few bags of frozen garden foods from last season. As of now I have a bag of tomatoes, a couple bags of shredded zucchini, and a bag of rhubarb. Well, had a bag of rhubarb. I think I have eaten almost all of it already. My rhubarb patch better get up and producing stalks soon. And as for the rest of the veggies that I will require. Guess I am going to be surviving mostly on roots from farm share (we are getting a lot more greens though!!!!) and probably doing a bit more grocery shopping then I care too. A few more months. I can do it.
Anyway, enough about my freezer and lack of fresh produce problems.
Here in Vermont maple season is well on it%u2019s way making it a perfect time for anything maple. And rhubarb. Yeah I am using my frozen rhubarb from last year, but any time now (after the snow melts) there will be plenty of stalks for the taking. There will be so much maple and so much fresh rhubarb which are the perfect taste combination. Exciting times! And when added to oatmeal, things just get more gooder. (I know gooder is not a word but I think it should be) Oatmeal, especially baked, is the stuff where all gooder things start.
Have you had baked oatmeal yet? It truly is fantastic. Not at all gummy and gloopy like stove topped cooked oatmeal (but I like it like that too). It still has a good bite to it while still being soft and creamy and boy oh boy is it just the bees knees. With the addition of some crunchy almond friends, well even better. Trust me. If you are a oatmeal eater, you must try it baked. Best part is that it can be eaten as breakfast but also I have been serving it to the mr for dessert with a healthy drizzle of more maple. It%u2019s that good friends. From breakfast to dessert. Everyone is happy.
To the baked oatmeal.
The stuff. Old fashion oats, cinnamon, salt, baking powder, rhubarb (fresh or frozen), REAL maple syrup, some plant milk, a few flax eggs, a bit of tahini, and some almonds.
To start. Oats, cinnamon. salt, baking powder and almonds get a quick toss together in a big bowl.
If you rhubarb is not already chopped up into inch long pieces, do that. I already did before freezing it so yea me. Once its chopped, layer almost all of it (reserve a few small needful to toss on top) into a lightly greased 9×9 inch baking dish then cover evenly with the oat mixture.
In now empty bowl mix together the milk, the flax eggs, the tahini, and the maple until evenly incorporated.
Pour the wet mixture all over the oats and let it absorb.
Once the liquid is all absorbed , top with any left over almonds and the left over rhubarb. For good looks.
Pop into a hot oven to bake.
Golden brown with crispy edges. Rhubarb and maple baked oatmeal for all your maple, oaty and rhubarbie needs.
Fresh from the oven scooped warm into bowls. Top with extra maple if thats what you should want do.
Enjoy and happy maple season!
-C
Make a 9×9 pan of oatmeal
2 1/2 cups old fashion oats (make sure gluten free if need be)
2 1/2 cups fresh or frozen rhubarb chopped into inch long pieces
1 1/2 cup plant milk (water works but it won%u2019t be as creamy)
1/2 cup chopped almonds (optional)
Preheat oven to 375
Lightly grease a 9×9 inch baking pan (I used metal because it makes for crisper edges but glass works too) and dump 2 cups of the rhubarb in and evenly distribute on the bottom. In a large bowl mis the oats, the baking powder, salt, and cinnamon together. Mix in chopped nuts if you are using. Evenly cover rhubarb with oat mixture. In now empty bowl mix together the milk, flax eggs, maple syrup, and tahini until evenly incorporated. Pour mixture over oats. Let the mixture sit for a few minutes until the oats have abosbed all the liquid. Toss the rest of the diced rhubarb and a few more chop nuts to the top and pop into the oven to bake.
Bake for 30-40 minutes (shorter time for a wetter oatmeal, longer for a denser crispier oatmeal)
Once baked to your likeness, remove from oven and let cool for a few minutes just so it is not super hot. Scoop into bowls and serve warm with extra maple and milk or whatever you might want to serve with it.
Left overs last great in fridge for 3-4 days or individual portions can be frozen for a month or two. Just pop into microwave for a couple minutes to warm up.
What is any good holiday season without some sort of gingerbread? Am I right, or am I right? I am right. The smell alone smacks a smile on my face. Spicy and sweet and all sorts of comforting. If smells could be objects, the smell of gingerbread would be a warm soft blanket that you can curl up next to a fire, with hot beverages and a good book. Yup, that is exactly what gingerbread smells like.
Gingerbread cookies were an option for all the gingerbread goodness but right now there is a heavy influx of people making cookies of the gingerbread variety so I figured I should do something a little different and honestly, a heck of a lot easier and faster. Plus scones are a way more expectable breakfast food then cookies (who am I kidding, cookies are a completely expectable for breakfast) and I was looking for a good breakfast treat to feed the mr this week because its his birthday week and I wanted a little something special for him for breakfast. I know, I am just so great.
Anyway, these scones fit the holiday gingerbread bill. I mixed them up, added the chocolate chips for a little extra something, then tossed them into the oven and bathed in the smell as they were baking. Pulled them from the oven, poured some coffee, and set out a delightful afternoon snack for the mr, right after he was finished laying on the freezing ground trying to fix the tire on the truck. I think he really appreciated the smell of a warm blanket. And he really enjoyed the scones too. All birthday week long.
So what are you doing this weekend? I think probably making scones. Yeah, do that.
Here we go.
The stuff. In the bowl there is flour, old fashion oats, baking soda and baking powder, and salt. Also need the spices of ginger, cinnamon, clove, and black pepper. Molasses, brown sugar, vegan butter, soy milk, and chocolate chips finish of the list.
In the bowl add in all the spices and the brownl sugar. Mix until completely combined and there are no brown sugar lumps. Drop in the cold butter and cut it in with a fork. You don%u2019t want it blended, you want the butter in little bits.
You want it to look like this. Crumbly.
Toss in the chocolate chip.
Dump the molasses into the milk and mix until combined. Doing this helps minimize the amount of mixing you do which will help make sure your scones are not tuff. So don%u2019t not do this.
Pour the molasses milk into the mixture
With a fork, lightly fold and mix batter until it just starts to come together.
Dump dough out onto a lightly flour surface and gather together with your hands.
Flatten into a big disk and cut into 8 equal wedges. Or as equal as you want to make them%u2026 you could even make a few more wedges if you want more. You do you.
Place the scones onto a baking sheet. Brush a little milk on each then sprinkle the tops with a little brown sugar and some oats.
Pop them into preheated oven and let bake.
Gold brown and ready for the world.
After letting them cool for a bit on a wire rack, stack onto a plate and feed them to your people. And yourself of course.
Chocolate chip oatmeal gingerbread scone and a cup of coffee. A perfection in all the ways.
Enjoy the weekend. It will be great, especially if you make some of these scones.
-C
Makes 8 scones
2 cups all purpose flour
1/2 cup old fashion oats plus 1/4 cup to sprinkle on top
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground ginger
2 teaspoon cinnamon
1/2 teaspoon fresh ground pepper
1/4 teaspoon cloves
1/3 cup packed light brown sugar plus 2 tablespoons more to sprinkle on top
2 tablespoons molasses
1/2 cup cold vegan butter
2/3 cup soy or your favorite plant milk
2/3 cup semi sweet chocolate chips
Preheat oven to 375
In a large bowl, whisk together the flour, oats, baking powder and soda, salt, all the spices, and the brown sugar. Make sure there are no big lumps of brown sugar in the mixture. Once dry mixture is all mixed up, cut in (do not blend in) the cold vegan butter until the mixture looks crumbly. Toss in the chocolate chips.
Grab your measure out milk and mix in the molasses until completely mixed together. Dump the mixture into the bowl of dry and lightly mix with a fork until a dough forms. Dump out the dough onto a lightly floured surface and bring it all together with your hands .Flatten dough out into a circle about and inch thick them with a knife or dough scraper, cut into 8 even sized wedges. Place scones onto a baking sheet and lightly brush a little milk onto the tops.. Mix together the extra oats and brown sugar and sprinkle on the tops. Place into preheated oven and bake for 25-28 minutes, or until nice and golden brown. Once baked, remove and place on a wire rack to cool.
Eat. Store left over scones in an airtight container at room temperature for 3-4 days. Individual scones freeze well.
Who doesn’t like a good bun, right? %u00a0And just because this is where my mind wonders, peachy sweet buns. Doesn’t that sound like a pick up line or something you say to your significant other. Like, “Oh hey peachy sweet buns, you are looking good. Woo hoo”…….. Anyway, this is not about anyones peachy sweet buns, it it about actually sweet buns so u-hum, yeah.%u00a0
I am not trying to float my own boat here, but I am really really good at making buns, and you know what, I bet that you are too. They may seem a little intimidating, but really, it’s quite easy. I think what throws some people off is the yeasted dough and having to knead and waiting for the dough to rise,%u00a0but don’t let that stop you from sweet sweet buns. They are no harder to make then a boxed cake (maybe a little harder) and the results are by far more amazing and delightful (we don’t use the word delightful enough around here) then any old box or pre-made thing will ever be. Ever. Freshly made buns are what is right in this world.
If you are awesome and decide to make buns like any good person with a baking itch or a need for some sweet bun goodness does, make them peachy because its peach season and how can a peach bun not be that much more amazing? %u00a0Just think. Soft sweet dough, jammy cinnamon peaches, covered in a sweet lemony glaze……
Go on now, go and get yourself some peachy sweet buns.
The stuff. Flour and salt in the bowl, melted earth balance, brown sugar, yeast, warm soy milk, cane sugar, cinnamon, powdered sugar, a couple of lemons, and af course, peaches.
Warm (not hot) soy milk, yeast, cane sugar, an melted (but again, not hot) earth balance go into a big bowl and get whisked around. Then add in the flour and salt ans mix around until you just can’t.
Time to knead. Dump the dough ad all the little bits onto a flour surface. Gather it all together and knead away, for about 5-8 minutes, or until the dough looks like….
This. Nice and soft and glossy. %u00a0Lightly grease the bowl ans stick the dough back into it, covered with a towel, and set for about 1 hour to rise and double in size.%u00a0
As soon as the dough is set ti rise, start on your peach filling. Chop up enough peaches that you have about 2 1/2 cups of chunks.
Brown sugar and peach chunks go into a pot and stuck on a medium heat until they start to bubble then set to a low simmer for about 20 minutes or until the peaches all break apart and reduce by half.
Add in the cinnamon and stir.. Peachy goodness. Now quick and stick that shit in the fridge or freezer to cool down.
BOOM. Dough did what it’s job and doubled. Time o make the buns.%u00a0
Place the dough on a lightly floured surface and roll our into a rectangle of sorts that is about 1/2 an inch thick%u00a0
Cover the surface with all the peachy jammy goodness, and sprinkle on the remaining finely chopped peaches.
And roll, as tightly as you can, without squeezing all the filling out. I roll towards me, but roll away from you if it is easier. %u00a0It might get a little sloppy… it’s ok, just lick your fingers and keep going.%u00a0
Rolled and cut into 12 pieces.
Place the rolls carefully onto a grease and parchment lined baking 9×13 baking dish. In my picture I used a baking pan, which was not what I wanted to do, but I wasn’t thinking properly and so that’s what I did. Something with sides is preferable, but the baking pan did the job so really, your call.%u00a0
When you place the buns in the dish, place them toughen a bit, it helps then bake up high instead of out. %u00a0And any remaining go on jam that spilled out can get scraped right on top of the buns,%u00a0if you didn’t already eat it.
Now into the preheated oven these %u00a0babies go.
Look at those beauts. And they smell. A-MAZ-ING!!%u00a0
Right away get that glaze made. Powdered sugar, lemon zest, ans lemon juice. Super easy, just add the zest and juice to sugar and mix until smooth and glaze.%u00a0
Pour glaze over warm buns. Make sure to hit them all or someone is going to be pissed they didn’t get enough glaze…..%u00a0
Then it’s really just up to you whether you wait for coffee or tea or not, but really, just eat right away. There should be very little time between newly glazed buns and a bun in your face.
Enjoy the peaches!
-C
Makes 12 Buns
For the Dough%u00a0
3 1/2 cups all purposes flour
1/4 %u00a0cup cane sugar
1 cup warm soy milk
2 teaspoon or 1 packet yeast
4 tablespoons melted vegan butter%u00a0
1 teaspoon salt
For the Filling%u00a0
3-4 good sized ripe peaches (about 3 cups chopped peaches)
3/4 cup brown sugar
1 tablespoon cinnamon
Juice of half a lemon
For the Glaze
1 lemons
1 1/2 cup powered sugar
In a large bowl mix together the yeast,%u00a0warm (not hot) soy milk,%u00a0sugar, and melted but cooled butter. Now add in %u00a0the salt and the flour. Mix until it’s too hard to mix then dump it all onto a lightly floured surface and knead for 7-10 minutes until the dough is %u00a0soft, elastic-y,%u00a0and smooth. Place dough back into a clean lightly greased bowl and drape with a damp towel. Let dough rise for about 1 to 1.5 hours or until it has doubled in size.
While the dough is rising, chop the peaches up until you have about 3 cups.%u00a0Place 2 1/2 cups of the %u00a0peaches into a medium sized pot with the brown sugar and lemon juice and stick on medium heat. Set the rest aside. Cook for about 20 minutes, stirring and mashing with a wooden spoon every few minutes,%u00a0until mixture has become thick and reduced by about 1/2. Remove from heat, stir in cinnamon,%u00a0%u00a0and place in fridge to cool.%u00a0
Once thee dough has doubled, dump onto a flour surface and roll our into a retacnge that is about 1/2 inch thick %u00a0Grab your peach mixture and spread the mixture evenly over the dough. Evenly distribute %u00a0the remaining chopped peaches over jam. %u00a0And then it’s the to roll.
Start from the long side and start to roll toward the other end, keeping it as tight as possible without squeezing out all the filling. %u00a0Once rolled, slice into 12 even sized buns.
Place on a lightly greased and parchment lined 9×13 inch baking sheet or pan and let rest and rest for another20 minutes or so. OR if you want to wait to bake them off,%u00a0cover them with plastic and set into the fridge for up to 24 hours. When you are ready to bake, remove from fridge and let the buns set on counter to come to room temperature before baking.%u00a0
Preheat oven to 350.
Place rolls into oven. Bake for 30-35 minutes or until all the buns have gotten a nice golden brown on top, and if you want to take the internal temp, that the temp has reached 190.%u00a0
Once the buns are done %u00a0baking, mix together the zest and juice of the lemon and powdered sugar. If the glaze seems to thick, add more juice or water, to think, add more sugar. Pour glaze all over warm (but not hot) buns.
And now all you need to do is serve up those buns right away, nice and warned.
Any left overs should be stored in the fridge for 3-4 days but should definitely be warmed up in the microwave for a minute or two before serving. They also freeze well too.%u00a0
The day started off with rhubarb soup and ended in cinnamon walnut rhubarb bread. The bread was a star,%u00a0the soup, not so much, which sucked because I was so excited and so sure it was going be fantastic. Tomatoes, rhubarb, and fresh ginger.%u00a0Doesn’t that sound good? I still have hopes for the combination, but the batch I made was way way to acidic and thick and spicy because I added so much fresh ginger to it that it made the mr’s eye water and my nose run a little. So yeah, the soup needed work, but I was not going to end my day of rhubarb cooking with a fail. Also I felt like I owed it to the mr to make him something that he found edible. He really did not like the soup.
I knew the mr wanted (or at least he hinted at) pie but I had no time for pie. I already spent the morning making not so good soup and I had shit I needed to do. Pie would just take a little to long.%u00a0Quick bread was more in my time frame. A few minutes to chop and mix,%u00a0toss it into the oven for a while. and done.%u00a0%u00a0I had time to cleaned up, run to the post office and bank (I should probably tell you not to leave your oven on when you are not in the house, but I do, but only for short periods of time. And don’t tell the mr. He will kill me) and come back to the house not on fire and fresh cinnamon walnut rhubarb bread. I felt redemption,%u00a0even this it was not pie. The mr didn’t complain, not one bit.%u00a0
And by the way, the soup made it’s way into a different batch of soup that had other stuff in it and it WAS fantastic.%u00a0
The stuff. Rhubarb and walnuts and a bowl with flour, baking soda, baking powder, cinnamon, and salt. Also have coconut oil, brown sugar, soy milk, and a little dish or more brown sugar, cinnamon, and coconut oil for the topping.%u00a0
Chop rhubarb and walnuts into small pieces, not tiny pieces, but not big ones either.%u00a0
Mix the brown sugar and coconut oil into dry mixture, then add in the milk and vinegar and mix until just incorporated (don’t over mix).
Don’t forget to mix in the rhubarb and walnut pieces.%u00a0
Pour batter into a greased pan and then its %u00a0time for the cinnamon sugar topping. (cinnamon+sugar+coconut oil=rainbows?)
Cinnamon sugar topping %u00a0gets crumbled on and I found a few stray walnuts so I tossed those on top too. %u00a0
Now it’s time for the oven.
Look at that, fresh from the oven. So handsome.%u00a0%u00a0Pop it out of the tin and get it onto a wire rack to cool.%u00a0
And when it’s cooled a little and you are ready to take a seat, you slice and eat.
-C
makes one loaf
2 1/4 cup all purpose flour
3/4 cups brown sugar%u00a0
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon cinnamon
1 cup soy or another plant milk
1/2 cup coconut oil (melted and cooled)
1 tablespoon apple cider vinegar
3 stalks rhubarb (2 cups chopped)
1/2 cup walnuts
Cinnamon Sugar Topping
1 tablespoon melted coconut oil
2 tablespoons brown sugar
1 hefty tablespoon cinnamon%u00a0
Preheat oven to 350
Chop rhubarb into small 1/2 inch pieces. If your walnuts are whole, chop those up into small pieces as well.
In a large bowl, combine the flour, salt, baking soda, baking powder, and cinnamon. Mix together then add in the brown sugar and %u00a0the melted coconut oil and mix. Then add in the say milk %u00a0and apple cider vinegar and mix until all is incorporated. %u00a0Stir in the chopped rhubarbd and walnuts.
Pour batter into a well greases bread pan. For the cinnamon topping, just add the cinnamon and brown sugar to the melted coconut oil and mix. %u00a0Crumble the mixture on top of the bread. if you have a few more walnuts, you can toss those on top too.%u00a0Pop bread into preheated oven.
Bake for 60 -70 minutes %u00a0or until a tester stuck into the middle comes out clean.
Remove from pan and let cool on wire rack. When ready, cut and eat.
Bread lasts 3 day in airtight container on counter, a few days longer in the fridge. %u00a0Freezes well.%u00a0
We need fresh, we need green, we need color.
We need salad. %u00a0
The other night I made Megan’s birthday dinner which consisted of pizza and salad. The pizza was pizza and everyone loved it and ate it, but what surprised me was how everyone was really into the salad. A big ass bowl or fresh greens with onions and I think carrots and cabbage and some cranberries I pulled form the freezer and candies almonds. Simple and not fussy, and everyone was just so happy to eat it. I felt like a salad genus and now I am full on into making fun awesome spring salads. (I have to keep reminding myself that yes, it is indeed spring.%u00a0So what we got snow yesterday, it will melt, right????%u00a0)%u00a0
So I bring to you a a bowl of fresh crispy spring greens with crunch and bite and creaminess and flavor. A salad that will bring you joy and satisfaction and maybe even anticipation for your next salad adventure.%u00a0Not to mention a salad that looks so dang pretty.%u00a0
Get into the green. You will be as happy as a rabbit in a garden.%u00a0
The stuff. Greens, red onion, an avocado, almonds, blueberries, and a lemon. Also need some maple syrup, olive oil, red wine vinegar, and salt and pepper.%u00a0
A couple teaspoons of maple %u00a0go in with the almonds. Really toss make sure they are all coated.
Place the almonds into a hot skillet cook for about 5-7 minutes or until the maple has become sticky and the almonds no longer raw.%u00a0
When they are done,%u00a0dump them onto a piece of parchment to cool. Don worry if they clung a little, you can break them apart once they are hard.%u00a0
Easy ass dressing. Blueberries. juice from the lemon, olive oil, vinegar, a tiny splash of maple, and a good pinch or pepper.%u00a0
Blended then done. Taste and season with salt if needed.%u00a0
Avocado gets cut into small chunks and the onion get s thinly sliced.
It’s all ready, so now make a salad
Makes 2-3 %u00a0salads%u00a0
1/4 pound greens ( I used spring mix but mesclun mix or spinach is good too)%u00a0
1/2 %u00a0red onion
1 avocado
For the Almonds%u00a0
1/3 cup raw halved or slivered almonds
2 teaspoons maple syrup%u00a0
For the Blueberry lemon Vinaigrette%u00a0
1/3 cup blueberries (I used %u00a0frozen)
1 lemon
1 Tablespoon olive oil
2 Tablespoon red wine vinegar
1/2 teaspoon maple syrup
pinch or salt
pinch or pepper
To make the %u00a0candied almonds, preheat a skillet to on medium heat on top of the stove.%u00a0Place almonds into a small bowl and drizzle with maple syrup. Stir to coat. When the pan is hot, dump the maple covered almond into it and spread them out. Cook for a 3 minutes, then give a stir and cook for a 3 or so more minutes or until the maple has evaporated and the almonds are starting to brown. Dump the almonds directly onto a piece of parchment paper to cool and hardened. Do worry if they stick together a bit, you can break them apart after.%u00a0
To make the vinaigrette,%u00a0place the berries into a jar (if using stick blender) or blender with the juice of the lemon, olive oil, vinegar, maple, and a pinch of pepper Blend until smooth. Taste then add a very small pinch of salt or more to taste.%u00a0
For salad. Thinly slice the onion and dice the avocado. Place greens into bowl(s) and toss with onions and avocado. Top with %u00a0candied almonds and drizzle all over with the vinaigrette. Grab a fork and eat.
Any left over dressing will last in fridge for about a week and left over almonds will be good for.a few weeks in a airtight container.%u00a0%u00a0%u00a0
I have had a shit ton of rhubarb in the freezer all winter and the other day I just needed it gone so I made a big old batch of rhubarb jam. I was actually saving the rhubarb to make the mr a pie for his birthday, but that was like 2 months ago and he ended up with ice cream sandwiches and that is why the rhubarb was still there. Oops. But now we have rhubarb jam. And I think I was feeling a little guilty about not making the pie so I, like the nicest girlfriend in the entire universe (self proclaimed yes, but so so true), used that jam to make little hand pies. And in the shape of hearts no less because hearts are amazing and it doesn’t hurt that it is Valentine Day next week.%u00a0%u00a0
%u00a0Valentines Day. What does that even mean? I think the primary meaning of Valentines Day is that all things should be in the shape of hearts. The rest is to be determined by however you may feel about the day. Whether you hate it or love it, (we love it, It’s an excuse to take the day off and cover the house in hearts) you get to make the day yours. Just make sure that whatever you do, you make it with hearts. And with pie.%u00a0
These heart pies make for great little additions to hand made Valentines day cards ( I see maybe for a kids class), are great for breakfast because they are basically just like heart shaped pop tarts,%u00a0or even for an evening of bindge watching Netflix with a loved one or by yourself. It’s pie my friends. Eat it whenever, and with whomever you want.
Also, hearts are not just for Valentines Day. And pie sure the hell isn’t either. They both just happen to work for the occasion.%u00a0
The stuff. Basically just pie crust things. Flour, a little sugar, salt, coconut oil, and ice water. Then you need jam. Jam or perseveres of any flavor(s)%u00a0%u00a0you like. I used grape and rhubarb and %u00a0had raspberry here, but I didn’t use it because I didn’t want to open it.%u00a0
Make the crust. Flour gets mixed with the salt and sugar %u00a0and the the coconut oil gets cut in until it %u00a0looks all crumbly.
The water is added %u00a0in tablespoons until a shaggy from forms.
Dump the dough onto the counter to gather all together and rest for a bit. Or if you like, wrap in plastic and refrigerate %u00a0for up to a day or two.
After the dough got a good rest, roll it out and cut your hearts out. (Not your actual heart. Please and thank you)
Half of the hearts get a dollop of jam
Then each heart gets a top and crimped together with a fork. Poke a little hole into the tops to allow for steam to escape then all of the hearts get stuck into the fridge (or place on the back porch) to get nice and cold for a bit.
%u00a0After the chill, off they go into the hot oven to bake and be.
Look at these cuties. A little jam overflow, but all is good.%u00a0
I decided last minute that they needed a little something. Powdered sugar, lime zest, and lime juice. The easiest of glazes. You could do lemon, or vanilla, or almond, or even melt a little chocolate and drizzle that on. Next time I will do chocolate because because.%u00a0
Drizzle that glaze all over.%u00a0
There you have it. The cutest little hand pies ever .
Share if you like, or just eat them all. They are your hearts so do what you will.%u00a0
-C
makes 18 %u00a0three inch pies
2 1/4 cup flour
1 teaspoon salr
1 tablespoon sugar
8 tablespoons ice water
3/4 cup solid coconut oil
about 1 1/4 cups of some sweet ass jam (any kind you have)
1 cup powdered sugar
1 lemon or lime%u00a0
Combine the flour, salt and sugar in a large bowl. add coconut oil in large chunks then with a pastry cutter or a fork (I used a fork) cut the oil into the flour until the flour looks crumbly and there are lots of tiny little chunks of coconut oil throughout the mixture. Add in 5 of the tablespoons ice water, toss around, then add in another 3. Mix around until the dough starts to come together when squished. If it still seems too dry, add in a tablespoon or 2 more water. (I always end up using a little more in the winter months) You want the dough to just be able to come together. Dump dough onto counter and press and smoosh dough into a ball. Let dough sit for 1/2 hour or wrap in plastic and place in fridge and using within the next day or two.%u00a0
After the dough has had some time to sit, flour the counter and roll it out to about 1/2 inch thick. Take a cookie cutter ( I used a 3 inch at the widest part heart cookie cutter) and cut out the hearts (or whatever shape you want) Make sure you have 2 cutouts for each hand pie. After you have cut out as many as you can, gather dough into a ball and roll out again. Repeat until dough it gone.%u00a0
To assemble.
Place a tablespoon of jam into the middle of half of the cut out hearts . Gently place the remaining heart cut outs on top of those.%u00a0. Take a fork and press the edges together and then with the fork or a knife, pierce of cut a small slit into the tops to allow the steam to escape while baking. I did this directly on the baking sheet but found out after it was easier to do on the counter and then move it to the baking sheet. Do what ever it easier for you. Once they are all assembled and on the baking sheet,%u00a0refrigerate for 15 minutes.%u00a0
Preheat oven to 350
After the time in the fridge, remove and place directly into the hot oven. Bake for 20-25 minutes or until the bottoms are a nice %u00a0%u00a0golden brown. The tops will be slightly pale so check the bottoms.%u00a0
Remove and let cool on the baking sheet.%u00a0
While they are cooing, make the glaze. Zest the lime and juice the lime and combine with the sugar. If it is too runny, add a little more sugar, too dry, add in a splash of water. Once the pies are cooled,%u00a0drizzle each one with icing.
Now you have a bunch of cute little heart shaped hand pies and you should probably eat one (or a few)
THE LOVELY CRAZY
May 20, 2019 by maximios • Blog
I found another bag of frozen rhubarb in the chest freezer which is never a bad thing, but my rhubarb patch outside is growing strong and I will have all the fresh rhubarb I could possible eat within the next few weeks. So found rhubarb just means I need to eat it right fast before the fresh stuff comes in. (I haven%u2019t had a problem with that. it%u2019s almost gone already). Plus the other day while I was digging up and transplanting raspberry bushes to the back yard, my neighbor came over and gave me a gallon of frozen raspberries, harvested from said bushes that I was currently planting in my yard. Score for me! Free bushes and berries%u2026I have such nice neighbors.
So the logical thing to do with my new found and giving bounty was of course to hurry up and bake something. Cobbler. Why cobbler? Well, why not? I figured the mr would really like it and eat it and I also didn%u2019t want to make anything to fussy because I was just to dang busy spending all of my extra time outside doing outside things. And cobbler, it%u2019s not fussy because it is basically biscuits and jam baked up all together. Not a lot to think about and comes out looking all homey and sweet and smelling all nice and cozy. Doesn%u2019t that sound nice? And not a pain in the ass?
And best part. A made cobbler works as dessert or breakfasts or just a snack. Just asked the mr. He ate it for all the reasons. With a dollop of yogurt or cream of course because he is fancy like that.
And yeah the fruit I used was frozen, but fresh works just the same here too.
Now, lets get to that cobbler.
The stuff. Raspberries (frozen), rhubarb (frozen), sugar, flour, salt, baking power, cinnamon ,almond milk, apple cider vinegar, cornstarch, and oil.
Raspberries, rhubarb, sugar, cinnamon, cornstarch. Its all there in the bowl. Just needs to be mixed. So mix it.
Dump fruit mixture into well greased 8 inch pan and pop it into a hot oven to get a head start on baking.
While the fruits in the oven, make the biscuit dough. Mix the dry together then mix in the wet until just incorporated and a sticky dough forms.
Pulled from the oven, the fruit is starting to cook down and whoa, it just smells so good!
Drop on the biscuits dough on top of the fruit (careful of the hot pan). Evenly if possible, but don%u2019t work to hard to make it look perfect. Imperfection makes it look perfect, you know?
Once biscuits are on, lightly brush the tops with a little milk and sprinkle with more sugar then pop it back into the oven for another 25-30 minutes or until the biscuits are baked.
Pulled from the oven with a bubbly filling and a golden brown biscuity top. Things are looking good here.
And now it%u2019s time.
Dig on in my friend. Sever with something creamy like whipped coconut cream or some type of yogurt or ice cream situation of your choice. And again, this can be your breakfast.
Happy spring people!
-C
make a a 8 inch round which serves 5-6
For the Filling
2 cups raspberries (fresh or frozen)
2 cups rhubarb chopped into 1/2 inch to inch long pieces (fresh or frozen)
1 1/2 tablespoons corn starch
3/4 -1 cup sugar (lesser amount if you like a little more tartness. I used lesser amount)
1 teaspoon cinnamon
For the dough
1 cups all purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons sugar
3 tablespoons neutral flavored oil
1/2 cup plant based milk
1 teaspoon apple cider vinegar
Preheat oven to 350.
In a large bowl mix together the rhubarb and raspberries with the corn starch, sugar, and cinnamon. Grease a 8 inch round pan the is at least 2 inches deep (can use a slightly large pan or a square) and dump in fruit mixture. Place into oven to bake for about 15 minutes or the fruit starts to break down.
While fruit is baking, mix up biscuit dough. Flour, salt, 2 tablespoons sugar, and baking powder go in a large bowl and mixed until combined. Add in the oil, the milk, and the vinegar. Mix until just incorporated and a dough has formed.
Remove the fruit cooking from the oven. Turn heat up to 375.
Carefully drop spoonfuls of biscuit batter on top of fruit. Brush the top of the biscuits with a little milk and sprinkle with remaining tablespoon sugar. Place the pan back into the oven and bake for another 25-30 minutes or until the biscuits are all nice and golden brown on top.
Remove from oven and let cool for a few minutes before serving. Serve warm with a scoop or dollop of soothing creamy (coconut cream, yogurt, ice cream%u2026..whatever floats your boat.)
Left overs can be stored in pan, just cover it with something and place in fridge. Can be eaten cold to or reheated in microwave or oven.
It%u2019s a smoothie. And no, we have never really been smoothie people in this house, but what can I say, sometimes smoothies happen, especially when you have about 20 ripe bananas in the fruit bowl with no room in the freezer and no need for 7 loafs of banana bread.
So I smoothied. And I like it (a lot).
This is a smoothie of simplicity. Nothing fancy. Simplest of simple. Straight to the point. And all sorts of good.
You might think, does this simple smoothie you speak of taste very good? Yes, yes indeed it does. It is all sorts of fantastic. Basically if you like creamy, nutty, oaty, bananery things, you will like this. And it%u2019s a perfect breakfast, snack, dessert, or just wanting a little treat like thing that is not garbage food. A smoothie of all smoothies with the most basic ingredients. And takes about 15 seconds to whip up. Can%u2019t complain about that.
To the smoothie goodness!
The stuff. A ripe banana, some old fashion rolled oats, a pinch of salt, water, and a smidge of maple syrup if you want it.
Everything goes into blender.
And blended until smooth. Hence the word smoothie.
Pour it into a cup (or if you are feeling primal, drink it straight from the blender%u2026 it%u2019s totally cool)
And done.
A banana oat smoothie.
Let the good time roll!
-C
makes 1 smoothie
1 very ripe banana
1/3 cup raw old fashion oats
1 1/2 cups water
pinch of salt
a tablespoon or two of any sweetener you like (optional)
a pinch of cinnamon (optional)
Place everything into a blender and blend until smooth. Pour into a cup, sprinkle with cinnamon if you wish, and drink right away.
I am sadly at my last few bags of frozen garden foods from last season. As of now I have a bag of tomatoes, a couple bags of shredded zucchini, and a bag of rhubarb. Well, had a bag of rhubarb. I think I have eaten almost all of it already. My rhubarb patch better get up and producing stalks soon. And as for the rest of the veggies that I will require. Guess I am going to be surviving mostly on roots from farm share (we are getting a lot more greens though!!!!) and probably doing a bit more grocery shopping then I care too. A few more months. I can do it.
Anyway, enough about my freezer and lack of fresh produce problems.
Here in Vermont maple season is well on it%u2019s way making it a perfect time for anything maple. And rhubarb. Yeah I am using my frozen rhubarb from last year, but any time now (after the snow melts) there will be plenty of stalks for the taking. There will be so much maple and so much fresh rhubarb which are the perfect taste combination. Exciting times! And when added to oatmeal, things just get more gooder. (I know gooder is not a word but I think it should be) Oatmeal, especially baked, is the stuff where all gooder things start.
Have you had baked oatmeal yet? It truly is fantastic. Not at all gummy and gloopy like stove topped cooked oatmeal (but I like it like that too). It still has a good bite to it while still being soft and creamy and boy oh boy is it just the bees knees. With the addition of some crunchy almond friends, well even better. Trust me. If you are a oatmeal eater, you must try it baked. Best part is that it can be eaten as breakfast but also I have been serving it to the mr for dessert with a healthy drizzle of more maple. It%u2019s that good friends. From breakfast to dessert. Everyone is happy.
To the baked oatmeal.
The stuff. Old fashion oats, cinnamon, salt, baking powder, rhubarb (fresh or frozen), REAL maple syrup, some plant milk, a few flax eggs, a bit of tahini, and some almonds.
To start. Oats, cinnamon. salt, baking powder and almonds get a quick toss together in a big bowl.
If you rhubarb is not already chopped up into inch long pieces, do that. I already did before freezing it so yea me. Once its chopped, layer almost all of it (reserve a few small needful to toss on top) into a lightly greased 9×9 inch baking dish then cover evenly with the oat mixture.
In now empty bowl mix together the milk, the flax eggs, the tahini, and the maple until evenly incorporated.
Pour the wet mixture all over the oats and let it absorb.
Once the liquid is all absorbed , top with any left over almonds and the left over rhubarb. For good looks.
Pop into a hot oven to bake.
Golden brown with crispy edges. Rhubarb and maple baked oatmeal for all your maple, oaty and rhubarbie needs.
Fresh from the oven scooped warm into bowls. Top with extra maple if thats what you should want do.
Enjoy and happy maple season!
-C
Make a 9×9 pan of oatmeal
2 1/2 cups old fashion oats (make sure gluten free if need be)
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon cinnamon
1/3 cup maple syrup plus more for serving
1 tablespoon tahini or any other nut butter
2 flax eggs (2 tablespoons ground flax seed with 6 tablespoons warm water)
2 1/2 cups fresh or frozen rhubarb chopped into inch long pieces
1 1/2 cup plant milk (water works but it won%u2019t be as creamy)
1/2 cup chopped almonds (optional)
Preheat oven to 375
Lightly grease a 9×9 inch baking pan (I used metal because it makes for crisper edges but glass works too) and dump 2 cups of the rhubarb in and evenly distribute on the bottom. In a large bowl mis the oats, the baking powder, salt, and cinnamon together. Mix in chopped nuts if you are using. Evenly cover rhubarb with oat mixture. In now empty bowl mix together the milk, flax eggs, maple syrup, and tahini until evenly incorporated. Pour mixture over oats. Let the mixture sit for a few minutes until the oats have abosbed all the liquid. Toss the rest of the diced rhubarb and a few more chop nuts to the top and pop into the oven to bake.
Bake for 30-40 minutes (shorter time for a wetter oatmeal, longer for a denser crispier oatmeal)
Once baked to your likeness, remove from oven and let cool for a few minutes just so it is not super hot. Scoop into bowls and serve warm with extra maple and milk or whatever you might want to serve with it.
Left overs last great in fridge for 3-4 days or individual portions can be frozen for a month or two. Just pop into microwave for a couple minutes to warm up.
What is any good holiday season without some sort of gingerbread? Am I right, or am I right? I am right. The smell alone smacks a smile on my face. Spicy and sweet and all sorts of comforting. If smells could be objects, the smell of gingerbread would be a warm soft blanket that you can curl up next to a fire, with hot beverages and a good book. Yup, that is exactly what gingerbread smells like.
Gingerbread cookies were an option for all the gingerbread goodness but right now there is a heavy influx of people making cookies of the gingerbread variety so I figured I should do something a little different and honestly, a heck of a lot easier and faster. Plus scones are a way more expectable breakfast food then cookies (who am I kidding, cookies are a completely expectable for breakfast) and I was looking for a good breakfast treat to feed the mr this week because its his birthday week and I wanted a little something special for him for breakfast. I know, I am just so great.
Anyway, these scones fit the holiday gingerbread bill. I mixed them up, added the chocolate chips for a little extra something, then tossed them into the oven and bathed in the smell as they were baking. Pulled them from the oven, poured some coffee, and set out a delightful afternoon snack for the mr, right after he was finished laying on the freezing ground trying to fix the tire on the truck. I think he really appreciated the smell of a warm blanket. And he really enjoyed the scones too. All birthday week long.
So what are you doing this weekend? I think probably making scones. Yeah, do that.
Here we go.
The stuff. In the bowl there is flour, old fashion oats, baking soda and baking powder, and salt. Also need the spices of ginger, cinnamon, clove, and black pepper. Molasses, brown sugar, vegan butter, soy milk, and chocolate chips finish of the list.
In the bowl add in all the spices and the brownl sugar. Mix until completely combined and there are no brown sugar lumps. Drop in the cold butter and cut it in with a fork. You don%u2019t want it blended, you want the butter in little bits.
You want it to look like this. Crumbly.
Toss in the chocolate chip.
Dump the molasses into the milk and mix until combined. Doing this helps minimize the amount of mixing you do which will help make sure your scones are not tuff. So don%u2019t not do this.
Pour the molasses milk into the mixture
With a fork, lightly fold and mix batter until it just starts to come together.
Dump dough out onto a lightly flour surface and gather together with your hands.
Flatten into a big disk and cut into 8 equal wedges. Or as equal as you want to make them%u2026 you could even make a few more wedges if you want more. You do you.
Place the scones onto a baking sheet. Brush a little milk on each then sprinkle the tops with a little brown sugar and some oats.
Pop them into preheated oven and let bake.
Gold brown and ready for the world.
After letting them cool for a bit on a wire rack, stack onto a plate and feed them to your people. And yourself of course.
Chocolate chip oatmeal gingerbread scone and a cup of coffee. A perfection in all the ways.
Enjoy the weekend. It will be great, especially if you make some of these scones.
-C
Makes 8 scones
2 cups all purpose flour
1/2 cup old fashion oats plus 1/4 cup to sprinkle on top
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground ginger
2 teaspoon cinnamon
1/2 teaspoon fresh ground pepper
1/4 teaspoon cloves
1/3 cup packed light brown sugar plus 2 tablespoons more to sprinkle on top
2 tablespoons molasses
1/2 cup cold vegan butter
2/3 cup soy or your favorite plant milk
2/3 cup semi sweet chocolate chips
Preheat oven to 375
In a large bowl, whisk together the flour, oats, baking powder and soda, salt, all the spices, and the brown sugar. Make sure there are no big lumps of brown sugar in the mixture. Once dry mixture is all mixed up, cut in (do not blend in) the cold vegan butter until the mixture looks crumbly. Toss in the chocolate chips.
Grab your measure out milk and mix in the molasses until completely mixed together. Dump the mixture into the bowl of dry and lightly mix with a fork until a dough forms. Dump out the dough onto a lightly floured surface and bring it all together with your hands .Flatten dough out into a circle about and inch thick them with a knife or dough scraper, cut into 8 even sized wedges. Place scones onto a baking sheet and lightly brush a little milk onto the tops.. Mix together the extra oats and brown sugar and sprinkle on the tops. Place into preheated oven and bake for 25-28 minutes, or until nice and golden brown. Once baked, remove and place on a wire rack to cool.
Eat. Store left over scones in an airtight container at room temperature for 3-4 days. Individual scones freeze well.
Who doesn’t like a good bun, right? %u00a0And just because this is where my mind wonders, peachy sweet buns. Doesn’t that sound like a pick up line or something you say to your significant other. Like, “Oh hey peachy sweet buns, you are looking good. Woo hoo”…….. Anyway, this is not about anyones peachy sweet buns, it it about actually sweet buns so u-hum, yeah.%u00a0
I am not trying to float my own boat here, but I am really really good at making buns, and you know what, I bet that you are too. They may seem a little intimidating, but really, it’s quite easy. I think what throws some people off is the yeasted dough and having to knead and waiting for the dough to rise,%u00a0but don’t let that stop you from sweet sweet buns. They are no harder to make then a boxed cake (maybe a little harder) and the results are by far more amazing and delightful (we don’t use the word delightful enough around here) then any old box or pre-made thing will ever be. Ever. Freshly made buns are what is right in this world.
If you are awesome and decide to make buns like any good person with a baking itch or a need for some sweet bun goodness does, make them peachy because its peach season and how can a peach bun not be that much more amazing? %u00a0Just think. Soft sweet dough, jammy cinnamon peaches, covered in a sweet lemony glaze……
Go on now, go and get yourself some peachy sweet buns.
The stuff. Flour and salt in the bowl, melted earth balance, brown sugar, yeast, warm soy milk, cane sugar, cinnamon, powdered sugar, a couple of lemons, and af course, peaches.
Warm (not hot) soy milk, yeast, cane sugar, an melted (but again, not hot) earth balance go into a big bowl and get whisked around. Then add in the flour and salt ans mix around until you just can’t.
Time to knead. Dump the dough ad all the little bits onto a flour surface. Gather it all together and knead away, for about 5-8 minutes, or until the dough looks like….
This. Nice and soft and glossy. %u00a0Lightly grease the bowl ans stick the dough back into it, covered with a towel, and set for about 1 hour to rise and double in size.%u00a0
As soon as the dough is set ti rise, start on your peach filling. Chop up enough peaches that you have about 2 1/2 cups of chunks.
Brown sugar and peach chunks go into a pot and stuck on a medium heat until they start to bubble then set to a low simmer for about 20 minutes or until the peaches all break apart and reduce by half.
Add in the cinnamon and stir.. Peachy goodness. Now quick and stick that shit in the fridge or freezer to cool down.
BOOM. Dough did what it’s job and doubled. Time o make the buns.%u00a0
Place the dough on a lightly floured surface and roll our into a rectangle of sorts that is about 1/2 an inch thick%u00a0
Cover the surface with all the peachy jammy goodness, and sprinkle on the remaining finely chopped peaches.
And roll, as tightly as you can, without squeezing all the filling out. I roll towards me, but roll away from you if it is easier. %u00a0It might get a little sloppy… it’s ok, just lick your fingers and keep going.%u00a0
Rolled and cut into 12 pieces.
Place the rolls carefully onto a grease and parchment lined baking 9×13 baking dish. In my picture I used a baking pan, which was not what I wanted to do, but I wasn’t thinking properly and so that’s what I did. Something with sides is preferable, but the baking pan did the job so really, your call.%u00a0
When you place the buns in the dish, place them toughen a bit, it helps then bake up high instead of out. %u00a0And any remaining go on jam that spilled out can get scraped right on top of the buns,%u00a0if you didn’t already eat it.
Now into the preheated oven these %u00a0babies go.
Look at those beauts. And they smell. A-MAZ-ING!!%u00a0
Right away get that glaze made. Powdered sugar, lemon zest, ans lemon juice. Super easy, just add the zest and juice to sugar and mix until smooth and glaze.%u00a0
Pour glaze over warm buns. Make sure to hit them all or someone is going to be pissed they didn’t get enough glaze…..%u00a0
Then it’s really just up to you whether you wait for coffee or tea or not, but really, just eat right away. There should be very little time between newly glazed buns and a bun in your face.
Enjoy the peaches!
-C
Makes 12 Buns
In a large bowl mix together the yeast,%u00a0warm (not hot) soy milk,%u00a0sugar, and melted but cooled butter. Now add in %u00a0the salt and the flour. Mix until it’s too hard to mix then dump it all onto a lightly floured surface and knead for 7-10 minutes until the dough is %u00a0soft, elastic-y,%u00a0and smooth. Place dough back into a clean lightly greased bowl and drape with a damp towel. Let dough rise for about 1 to 1.5 hours or until it has doubled in size.
While the dough is rising, chop the peaches up until you have about 3 cups.%u00a0Place 2 1/2 cups of the %u00a0peaches into a medium sized pot with the brown sugar and lemon juice and stick on medium heat. Set the rest aside. Cook for about 20 minutes, stirring and mashing with a wooden spoon every few minutes,%u00a0until mixture has become thick and reduced by about 1/2. Remove from heat, stir in cinnamon,%u00a0%u00a0and place in fridge to cool.%u00a0
Once thee dough has doubled, dump onto a flour surface and roll our into a retacnge that is about 1/2 inch thick %u00a0Grab your peach mixture and spread the mixture evenly over the dough. Evenly distribute %u00a0the remaining chopped peaches over jam. %u00a0And then it’s the to roll.
Start from the long side and start to roll toward the other end, keeping it as tight as possible without squeezing out all the filling. %u00a0Once rolled, slice into 12 even sized buns.
Place on a lightly greased and parchment lined 9×13 inch baking sheet or pan and let rest and rest for another20 minutes or so. OR if you want to wait to bake them off,%u00a0cover them with plastic and set into the fridge for up to 24 hours. When you are ready to bake, remove from fridge and let the buns set on counter to come to room temperature before baking.%u00a0
Preheat oven to 350.
Place rolls into oven. Bake for 30-35 minutes or until all the buns have gotten a nice golden brown on top, and if you want to take the internal temp, that the temp has reached 190.%u00a0
Once the buns are done %u00a0baking, mix together the zest and juice of the lemon and powdered sugar. If the glaze seems to thick, add more juice or water, to think, add more sugar. Pour glaze all over warm (but not hot) buns.
And now all you need to do is serve up those buns right away, nice and warned.
Any left overs should be stored in the fridge for 3-4 days but should definitely be warmed up in the microwave for a minute or two before serving. They also freeze well too.%u00a0
The day started off with rhubarb soup and ended in cinnamon walnut rhubarb bread. The bread was a star,%u00a0the soup, not so much, which sucked because I was so excited and so sure it was going be fantastic. Tomatoes, rhubarb, and fresh ginger.%u00a0Doesn’t that sound good? I still have hopes for the combination, but the batch I made was way way to acidic and thick and spicy because I added so much fresh ginger to it that it made the mr’s eye water and my nose run a little. So yeah, the soup needed work, but I was not going to end my day of rhubarb cooking with a fail. Also I felt like I owed it to the mr to make him something that he found edible. He really did not like the soup.
I knew the mr wanted (or at least he hinted at) pie but I had no time for pie. I already spent the morning making not so good soup and I had shit I needed to do. Pie would just take a little to long.%u00a0Quick bread was more in my time frame. A few minutes to chop and mix,%u00a0toss it into the oven for a while. and done.%u00a0%u00a0I had time to cleaned up, run to the post office and bank (I should probably tell you not to leave your oven on when you are not in the house, but I do, but only for short periods of time. And don’t tell the mr. He will kill me) and come back to the house not on fire and fresh cinnamon walnut rhubarb bread. I felt redemption,%u00a0even this it was not pie. The mr didn’t complain, not one bit.%u00a0
And by the way, the soup made it’s way into a different batch of soup that had other stuff in it and it WAS fantastic.%u00a0
The stuff. Rhubarb and walnuts and a bowl with flour, baking soda, baking powder, cinnamon, and salt. Also have coconut oil, brown sugar, soy milk, and a little dish or more brown sugar, cinnamon, and coconut oil for the topping.%u00a0
Chop rhubarb and walnuts into small pieces, not tiny pieces, but not big ones either.%u00a0
Mix the brown sugar and coconut oil into dry mixture, then add in the milk and vinegar and mix until just incorporated (don’t over mix).
Don’t forget to mix in the rhubarb and walnut pieces.%u00a0
Pour batter into a greased pan and then its %u00a0time for the cinnamon sugar topping. (cinnamon+sugar+coconut oil=rainbows?)
Cinnamon sugar topping %u00a0gets crumbled on and I found a few stray walnuts so I tossed those on top too. %u00a0
Now it’s time for the oven.
Look at that, fresh from the oven. So handsome.%u00a0%u00a0Pop it out of the tin and get it onto a wire rack to cool.%u00a0
And when it’s cooled a little and you are ready to take a seat, you slice and eat.
-C
makes one loaf
Cinnamon Sugar Topping
Preheat oven to 350
Chop rhubarb into small 1/2 inch pieces. If your walnuts are whole, chop those up into small pieces as well.
In a large bowl, combine the flour, salt, baking soda, baking powder, and cinnamon. Mix together then add in the brown sugar and %u00a0the melted coconut oil and mix. Then add in the say milk %u00a0and apple cider vinegar and mix until all is incorporated. %u00a0Stir in the chopped rhubarbd and walnuts.
Pour batter into a well greases bread pan. For the cinnamon topping, just add the cinnamon and brown sugar to the melted coconut oil and mix. %u00a0Crumble the mixture on top of the bread. if you have a few more walnuts, you can toss those on top too.%u00a0Pop bread into preheated oven.
Bake for 60 -70 minutes %u00a0or until a tester stuck into the middle comes out clean.
Remove from pan and let cool on wire rack. When ready, cut and eat.
Bread lasts 3 day in airtight container on counter, a few days longer in the fridge. %u00a0Freezes well.%u00a0
We need fresh, we need green, we need color.
We need salad. %u00a0
The other night I made Megan’s birthday dinner which consisted of pizza and salad. The pizza was pizza and everyone loved it and ate it, but what surprised me was how everyone was really into the salad. A big ass bowl or fresh greens with onions and I think carrots and cabbage and some cranberries I pulled form the freezer and candies almonds. Simple and not fussy, and everyone was just so happy to eat it. I felt like a salad genus and now I am full on into making fun awesome spring salads. (I have to keep reminding myself that yes, it is indeed spring.%u00a0So what we got snow yesterday, it will melt, right????%u00a0)%u00a0
So I bring to you a a bowl of fresh crispy spring greens with crunch and bite and creaminess and flavor. A salad that will bring you joy and satisfaction and maybe even anticipation for your next salad adventure.%u00a0Not to mention a salad that looks so dang pretty.%u00a0
Get into the green. You will be as happy as a rabbit in a garden.%u00a0
The stuff. Greens, red onion, an avocado, almonds, blueberries, and a lemon. Also need some maple syrup, olive oil, red wine vinegar, and salt and pepper.%u00a0
A couple teaspoons of maple %u00a0go in with the almonds. Really toss make sure they are all coated.
Place the almonds into a hot skillet cook for about 5-7 minutes or until the maple has become sticky and the almonds no longer raw.%u00a0
When they are done,%u00a0dump them onto a piece of parchment to cool. Don worry if they clung a little, you can break them apart once they are hard.%u00a0
Easy ass dressing. Blueberries. juice from the lemon, olive oil, vinegar, a tiny splash of maple, and a good pinch or pepper.%u00a0
Blended then done. Taste and season with salt if needed.%u00a0
Avocado gets cut into small chunks and the onion get s thinly sliced.
It’s all ready, so now make a salad
Makes 2-3 %u00a0salads%u00a0
For the Almonds%u00a0
For the Blueberry lemon Vinaigrette%u00a0
To make the %u00a0candied almonds, preheat a skillet to on medium heat on top of the stove.%u00a0Place almonds into a small bowl and drizzle with maple syrup. Stir to coat. When the pan is hot, dump the maple covered almond into it and spread them out. Cook for a 3 minutes, then give a stir and cook for a 3 or so more minutes or until the maple has evaporated and the almonds are starting to brown. Dump the almonds directly onto a piece of parchment paper to cool and hardened. Do worry if they stick together a bit, you can break them apart after.%u00a0
To make the vinaigrette,%u00a0place the berries into a jar (if using stick blender) or blender with the juice of the lemon, olive oil, vinegar, maple, and a pinch of pepper Blend until smooth. Taste then add a very small pinch of salt or more to taste.%u00a0
For salad. Thinly slice the onion and dice the avocado. Place greens into bowl(s) and toss with onions and avocado. Top with %u00a0candied almonds and drizzle all over with the vinaigrette. Grab a fork and eat.
Any left over dressing will last in fridge for about a week and left over almonds will be good for.a few weeks in a airtight container.%u00a0%u00a0%u00a0
I have had a shit ton of rhubarb in the freezer all winter and the other day I just needed it gone so I made a big old batch of rhubarb jam. I was actually saving the rhubarb to make the mr a pie for his birthday, but that was like 2 months ago and he ended up with ice cream sandwiches and that is why the rhubarb was still there. Oops. But now we have rhubarb jam. And I think I was feeling a little guilty about not making the pie so I, like the nicest girlfriend in the entire universe (self proclaimed yes, but so so true), used that jam to make little hand pies. And in the shape of hearts no less because hearts are amazing and it doesn’t hurt that it is Valentine Day next week.%u00a0%u00a0
%u00a0Valentines Day. What does that even mean? I think the primary meaning of Valentines Day is that all things should be in the shape of hearts. The rest is to be determined by however you may feel about the day. Whether you hate it or love it, (we love it, It’s an excuse to take the day off and cover the house in hearts) you get to make the day yours. Just make sure that whatever you do, you make it with hearts. And with pie.%u00a0
These heart pies make for great little additions to hand made Valentines day cards ( I see maybe for a kids class), are great for breakfast because they are basically just like heart shaped pop tarts,%u00a0or even for an evening of bindge watching Netflix with a loved one or by yourself. It’s pie my friends. Eat it whenever, and with whomever you want.
Also, hearts are not just for Valentines Day. And pie sure the hell isn’t either. They both just happen to work for the occasion.%u00a0
The stuff. Basically just pie crust things. Flour, a little sugar, salt, coconut oil, and ice water. Then you need jam. Jam or perseveres of any flavor(s)%u00a0%u00a0you like. I used grape and rhubarb and %u00a0had raspberry here, but I didn’t use it because I didn’t want to open it.%u00a0
Make the crust. Flour gets mixed with the salt and sugar %u00a0and the the coconut oil gets cut in until it %u00a0looks all crumbly.
The water is added %u00a0in tablespoons until a shaggy from forms.
Dump the dough onto the counter to gather all together and rest for a bit. Or if you like, wrap in plastic and refrigerate %u00a0for up to a day or two.
After the dough got a good rest, roll it out and cut your hearts out. (Not your actual heart. Please and thank you)
Half of the hearts get a dollop of jam
Then each heart gets a top and crimped together with a fork. Poke a little hole into the tops to allow for steam to escape then all of the hearts get stuck into the fridge (or place on the back porch) to get nice and cold for a bit.
%u00a0After the chill, off they go into the hot oven to bake and be.
Look at these cuties. A little jam overflow, but all is good.%u00a0
I decided last minute that they needed a little something. Powdered sugar, lime zest, and lime juice. The easiest of glazes. You could do lemon, or vanilla, or almond, or even melt a little chocolate and drizzle that on. Next time I will do chocolate because because.%u00a0
Drizzle that glaze all over.%u00a0
There you have it. The cutest little hand pies ever .
Share if you like, or just eat them all. They are your hearts so do what you will.%u00a0
-C
makes 18 %u00a0three inch pies
Combine the flour, salt and sugar in a large bowl. add coconut oil in large chunks then with a pastry cutter or a fork (I used a fork) cut the oil into the flour until the flour looks crumbly and there are lots of tiny little chunks of coconut oil throughout the mixture. Add in 5 of the tablespoons ice water, toss around, then add in another 3. Mix around until the dough starts to come together when squished. If it still seems too dry, add in a tablespoon or 2 more water. (I always end up using a little more in the winter months) You want the dough to just be able to come together. Dump dough onto counter and press and smoosh dough into a ball. Let dough sit for 1/2 hour or wrap in plastic and place in fridge and using within the next day or two.%u00a0
After the dough has had some time to sit, flour the counter and roll it out to about 1/2 inch thick. Take a cookie cutter ( I used a 3 inch at the widest part heart cookie cutter) and cut out the hearts (or whatever shape you want) Make sure you have 2 cutouts for each hand pie. After you have cut out as many as you can, gather dough into a ball and roll out again. Repeat until dough it gone.%u00a0
To assemble.
Place a tablespoon of jam into the middle of half of the cut out hearts . Gently place the remaining heart cut outs on top of those.%u00a0. Take a fork and press the edges together and then with the fork or a knife, pierce of cut a small slit into the tops to allow the steam to escape while baking. I did this directly on the baking sheet but found out after it was easier to do on the counter and then move it to the baking sheet. Do what ever it easier for you. Once they are all assembled and on the baking sheet,%u00a0refrigerate for 15 minutes.%u00a0
Preheat oven to 350
After the time in the fridge, remove and place directly into the hot oven. Bake for 20-25 minutes or until the bottoms are a nice %u00a0%u00a0golden brown. The tops will be slightly pale so check the bottoms.%u00a0
Remove and let cool on the baking sheet.%u00a0
While they are cooing, make the glaze. Zest the lime and juice the lime and combine with the sugar. If it is too runny, add a little more sugar, too dry, add in a splash of water. Once the pies are cooled,%u00a0drizzle each one with icing.
Now you have a bunch of cute little heart shaped hand pies and you should probably eat one (or a few)