My oldest sister graduated from nursing school this past weekend (wahoo!) and the friends and family had a party for her. I made these cupcakes for the party.But really, I made them just for her.

See, she is not a lady big on sweets. When I asked her what kind of dessert she wanted me to make her, she said if I could make a cake out of french fries, well that would be great. (I was close to making a french fry cake) But instead, I went a slightly different route and made cakes out of thing that I know she loves and can eat. Jalapeños because she is obsessed. Strawberries cause she likes her some fruit and are in season and I think, go with everything. Avocado frosting because she loves avocado and cornmeal because it makes the cakes a tad less sweet and a little more hearty. I also used GF flour cause she is GF. 

 Wow, I am the best sister. And here are a few more reasons why..

• I went to the party (I am not a big party person.. But I did have fun and her friends were cool)
• I changed into a clean outfit for her party (I really didn’t want to)
• I stayed out past my 6 (I made it until 7.. what!!!)
• I make her food
• I am awesome (I think so anyway)

So yeah. The cupcakes. The Nurse lady totally got down with these. I am pretty sure that I heard the words, amazing and oh my good,  while they were being noshed on. The day after,  the nurse lady told me that they were the talk of the party (bullshit, but thanks)

Whatever, I was just glad she liked them.

The stuff. For the cupcakes; cornmeal and some pre blended gluten free flour. Sugar, salt, baking powder and baking soda. Soy milk (use whatever milk you want) oil, apple cider vinegar, strawberries and a couple jalapeños . For the icing; an avocado, a lemon, and some powdered sugar.

This is not a hard batter to work, no need for a mixer or to cream anything, it can all be done with a wooden spoon.

 First, preheat the oven.

Then trim and tiny dice the strawberries, remove seeds and tiny dice the jalapeños and toss it all into a bowl. Sprinkle with a bit of sugar.

In a large mixing bowl, whisk together the flour, cornmeal, baking soda and powder, salt and sugar. Then add in the rest of the stuff. Stir together until combined.Now fold in the chopped berries and jalapeños and scoop batter into a well greased (or lined) cupcake tin.

Stick into oven to bake…

Check cakes after 20 minutes and remove from oven when they are golden brown and a tester comes out clean when poked.

Remove from pan and place on a wire rake to cool. 

While the cakes are a coolin, add avocado to a blender with the zest of half a lemon and the juice of that half of lemon and blend smooth.  Add in the sugar and blend.  

The icing should be thick, but spreadable. Using your judgement and you taste buds, add more sugar  if the icing seems to thin or lemon juice if it seems to dry.

And once the cakes are cooled, spread with icing and top with sliced strawberries.

Your welcome Nurse Shannon!

Happy Friday!!!

-C

Jalapeño Strawberry Cornmeal Cupcakes with Avocado Frosting

makes 24 cupcakes

• 1 1/2 cup gluten-free flour blend (if you don’t need or want it gluten-free, just use all-purpose flour)
• 1 1/2 cups cornmeal
• 3/4 cup white sugar
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 tablespoon apple cider vinegar
• 2 cups nut or plant milk
• 1/2 cup oil
• 1 1/2 cups diced fresh strawberries
• 2 jalapeños

For the frosting

• 1 whole avocado
• 1/2 lemon (zest and juice)
• 2-2 1/2 cups powdered sugar

Pre heat oven to 350

Wash, trim and dice strawberries into little pieces and toss into a bowl. Remove stem and seeds from jalepenos and dice into small pieces.. add to bowl. Sprinkle with a little sugar.

In a large bowl, combine flour, cornmeal, baking soda, powder, salt, and sugar and whisk together. Now add in the oil, milk, and vinegar and mix together with a wood spoon until combined. Lastly, fold in the strawberries and jalapeños.

Scoop mixture into well greased (or lined) cupcake tin and stick into oven. Bake for about 20-25 minutes, or until cakes are gold brown and a tester comes out clean. Remove from oven, remove form tin, and sick on a wire rack to cool. 

While the cakes are cooling, take the avocado, sugar, and the zest and juice of half a lemon and blend with your choice of blending drive until smooth.  The icing should be thick enough to If the icing is to runny, add more sugar, or to thick, a little more lemon juice.

Now Ice cupcakes and top with sliced strawberries.

Eat for breakfast, lunch, dinner or dessert.

No utensils required, just some teeth. 

I know that it it spring, but I still have a winter farm share for another month and will be cooking and eating roots and squash until the summer share starts in early June. And I am good with that cause I love me some root veggies and butternut squash.  But, yes, it is spring and my body isn’t craving the super hearty, rich foods that it was just a few short weeks ago (more like last week) When the temperatures first start to go up, I usually want my food to not feel as heavy or my spices to be quite at warming (I am still all over curries and hot hot hot sauces in the summer). It’s like I have said before, I tend to change up my spices with the seasons.  

So to give a lighter feel to a heartier squash, I busted out one of my favorite spices, the oh so lovely tarragon. It has a sweet, light, fruity and floral taste that pairs beautifully with the squash and onions. It give the dish a nice spring like flavor that will leave you feeling satisfied without wanting to move directly onto the couch and hide under a blanket. This is a eat and ride you bike kind of dish ( you don’t actually have to go for a bike ride if you don’t want to)

Note. If I had a grill, I would definitely cook this dish on it. As of now, I don’t own one so I am left to cook on the stove. But by all means, if you have a grill, do it up!

Half of a medium sized butternut squash (or use a whole one.. I had a half in the fridge that was waiting to be cooked)  and one whole onion (two if you use a whole squash)  Apple cider vinegar, olive oil, salt , pepper, garlic powder, and, last but not least, the oh so fragrant and tasty, tarragon. 

Chop the onion  and the squash into big chunks. If you don’t like the skin of the squash, you can peel it, but I like it so I don’t peel. Drizzle olive oil in a pan or a baking sheet, toss the veggies in and add the garlic powder, tarragon, salt and pepper and a few splashes of apple cider vinegar. Toss around. Stick into oven at 425 degrees for about 30-40 minutes. When the squash is tender and the onions are cooked, remove from oven.  

I am pretty sure you can figure out the rest.

Happy day!

-C

Tarragon Butternut and Onions

• Half of Medium Butternut Squash
• 1 Large Onion
• 1 Tablespoon Dried Tarragon (use fresh if you have it.. 2 tablespoons)
• 2 Tablespoons Apple Cider Vinegar
• 1 Teaspoon Garlic Powder
• Salt ans Pepper
• Olive Oil

Chop squash and onions into similar size pieces. Toss in a skillet or on a oiled baking sheet and add the rest of the ingredients. Toss around and place into a 425 degree oven for about 30-40 minutes or until squash is fork tender.  

Remove from oven and eat.

 Make as a side dish or add to a salad. Eat as a light lunch, or a midnight snack… eat it however you want.

  You ever make dish, completely on the fly, just to use something up (I have a lot of ripe tomatoes) with no real expectation, just because… Then have it be one of the best freaking things that you have ever made? This salad is one of those things.. maybe not the best thing I have ever made, but definitely the best salad I have ever made…. this week.

A salad compiled of all things amazing, taking just a few minutes to make and is the perfect balance of uber fresh with baby spinach, raw kale, and crunchy quick pickled onions. Then adding a touch of warmth with the sweet and juicy seared tomatoes and big chunks of creamy avocado.

I mean, for reals. ……Best Salad Ever !!!! (this week)

Now let’s do this.

 The Stuff. A big bowl of baby spinach and chopped up kale, a few sliced up roma tomatoes, some super thinly sliced red onion, half an avocado, red wine vinegar and salt and pepper.  Before you do anything, place the sliced onions into bowl, sprinkle with a pinch of salt and add a few glugs of the red wine vinegar. You want the onions to sit in the vinegar for at least 5 minutes on the counter cause the longer they sit the more crispy pickly they get. (after eating onions like this, you will never want to eat them any other way) Lightly oil a skillet and preheat to a medium heat. Once the skillet is hot, sprinkle the tomato slices with salt and pepper and  place tomatoes right on in, snugly, but not overlapping. Let cook for about 3-4 minutes, or until the bottoms start to brown. Flip and cook other side for another few minutes.Once the tomatoes are seared on both sides, remove them gently from skillet and toss them on top of the bowl of greens.

Take the pickled onions and toss those right on top, with any of the residual vinegar, add dice and scoop the half of avocado and toss that on in as well.And now eat the best salad ever (this week).

Make the day good!

-C

Skillet Seared Tomato and Quick Pickled Onion Salad

Serves 2 as a side, 1 for a hungry eater

• 2 large or 3 smaller roma tomatoes
• 1/2 of a red onion
• 2-3 tablespoons red wine vinegar
• 1 1/2 cups baby spinach
• 1 1/2 cups chopped kale
• salt pepper
• 1/2 a ripe avocado 
• olive oil (to grease pan)

Thinly slice red onion and place in a bowl.  Add vinegar into a and sprinkle with salt. Let sit on counter for at least 5 minutes, if not longer,

Slice tomatoes into 1/2 inch thick rounds and sprinkle with a pitch or salt and pepper.  Lightly oil a skillet and preheat it on medium heat. Once the skillet is preheated, stick the tomatoes on it (watch out for splattering tomato juice) Cook first side for about 3 minutes or until the bottom has browned, then flip and do the same for other side. 

One tomatoes are seared, place directly onto the greens. Now dump the pickled onions and residual vinegar on top. And  dice up  avocado and add that on top too. 

Now eat your salad, fork or fingers…  

And I know, ba-daaaamn. So good.

A couple of days ago, during a grocery store porous, I stumbles upon a produce item that I have not seen sold in stores before, Broccoli leaf. And I was kind of surprised  to see that they were selling bunches of the leaf,  organic,  at 2 bucks a bunch. I was very excited ! But wait.. You can eat broccoli leaves? Heck yes you can! Broccoli leaves  are fantastic. They taste kind of like broccoli, have a hearty texture like a collard, and can be used raw or cooked just like any other green. Its just one more super yummy green to add to your repertoire.  So when I bring home something that I find to be a good score, like a bunch of broccoli leaves, I feel like I have to share it with the mister. (I am so nice) And this dish was how I shared them…. Tossed into a bowl of garlic raging pasta. The stuff…. A bunch of broccoli leaves, lots of garlic, pasta, olive oil, salt and a lemon. Pretty simple right? Fist off, get your water boiling for the pasta. Once its ready, drop a pinch of salt into the water and stick pasta in for the amount of time recommend by pasta box people. While the pasta is boiling, mince up the garlic (I used my garlic press) into a skillet and add in the oil.  Stick on a burner on medium for a few minutes, stirring around to make sure the garlic doesn’t stick and burn.      Once you start to smell the garlic, turn heat onto low, chop up the broccoli leaves (stems and all)  and stir around until wilted and add in the juice of half a the lemon.When the pasta is cooked, remove a few tablespoons of starchy water and  strain the noodles. Add water and pasta right into the skillet with the other stuff.  Toss around, taste, season with salt and pepper.  Go ahead and add some chopped tomato and or parmesan cheese if you want.  And serve your amazingly amazing pasta.  And make sure that you are ok with really smelly garlic breath…Casue it’s going to happen. Keep it good! -C

Broccoli Leaf and Garlic Noodles

• 1 bunch fresh broccoli leaves (about 3 cups chopped)
• 2 servings of your favorite pasta (spaghetti, penne, vegan, gluten free…..)
• 8 or so fresh garlic cloves
• 1/4 cup olive oil
• salt and pepper
• lemon (optional)
• parmesan cheese (optional)

Start by bringing a pot of water to a boil with a pinch of salt. Add in pasta and cook per instructions on box. While pasta is cooking, mined garlic and add to a skillet with the oil. Place on a burner on medium heat and cook and stir until the garlic becomes fragrant. Chop the broccoli leaves (stems and all) into bit sized pieces and add to the garlic oil and toss around to wilt the leaves. Squeeze in some lemon juice. Once the pasta is done cooking, remove a few tablespoons of the starchy water and strain the pasta. Add the water and the noodles to the skillet, toss to evenly coat the pasta and call it down. Serve in a bowl or on a plate, topped with freshly chopped tomatoes and parmesan cheese if you so shall please and another little squeeze of lemon juice if you like. Watch your mouth.. it will be breathing out garlic like whoa. 

Last week pineapples were on sale everywhere……So I bought 5. Don’t judge 

And I bet I am not the only one that got overly excited at $1.50 pineapple and bough themselves a few. We will just call ourselves opportunists.  Now we have plenty of pineapples and don’t have to pay  the $4 a piece prices. (Justification)  

But if you don’t have a pineapple laying around, you must go get one. (Maybe if your lucky, there might still be some sales going on) because you must make this salad. I am on a mission to make everyone I know eat it because, for lake of a better way to say it…….It will rock your world.

Dill and pineapple are a serious match made in heaven. Pineapple, with its sweet, tangy, citrusness  and dill with it’s super fresh earthiness. Mixed together with a few other helpers to create a fresh, clean, chunky, tangy, over the top, flavor. I could stop right there, but toss in a handful of lentils, some creamy avocado and a bed of kale…It’s like the best spring time, celebration on you tongue, happiness in you tummy, kind of salad.

A salad that will make you smile. (and maybe buy  5 pineapples) 

 Stuff for the goodness. We got the kale, some avocado because all salads should have avocado and some cooked lentils because, well, all salads should have lentils (or beans or nuts.. so you could totally something else) Then a few sprigs of fresh dill, a clove of garlic, red wine vinegar, salt and a bowl of chunked up pineapple. The pineapple, dill, garlic, red wine vinegar, a splash of water and a pinch of salt get blended in a blender or whatever blending device you use. Go as smooth or chunky as you like, I recommend going smooth, but leaving a little chunk, like half blended.

The prep is done, now compile.  Kale in bowl, top with lentils,. Toss on avocado chunks, and, last but not least, the blended pineapple dill mixture.So good……So so good.

Happy Friday!!

-C

So Good Pineapple Dill Kale Salad

Serves Two

• 3 cups washed and chopped Kale
• 1/2 a avocado, diced
• 1 cup fresh pineapple chunks
• 1-2 springs fresh dill
• 1 tablespoon Red Wine Vinegar
• Salt 
• 1/2 cup cooked lentils (or any bean or nut will do)

Note. No fresh dill? You can use dried, just sub in 1 teaspoon for the fresh and after blending with the pineapple, let sit a little longer to really let the flavors meld together. 

Place pineapple, dill, pinch of salt, vinegar and garlic into a blender or whatever you own that blends and blend stuff together, leaving it a little chunky. Let sit for 5-10 minutes.

Kale goes into a bowl and add the lentils and diced avocado. Pour the blended pineapple on. Toss around. 

Now eat.

My oldest sister graduated from nursing school this past weekend (wahoo!) and the friends and family had a party for her. I made these cupcakes for the party.But really, I made them just for her.

See, she is not a lady big on sweets. When I asked her what kind of dessert she wanted me to make her, she said if I could make a cake out of french fries, well that would be great. (I was close to making a french fry cake) But instead, I went a slightly different route and made cakes out of thing that I know she loves and can eat. Jalapeños because she is obsessed. Strawberries cause she likes her some fruit and are in season and I think, go with everything. Avocado frosting because she loves avocado and cornmeal because it makes the cakes a tad less sweet and a little more hearty. I also used GF flour cause she is GF. 

 Wow, I am the best sister. And here are a few more reasons why..

• I went to the party (I am not a big party person.. But I did have fun and her friends were cool)
• I changed into a clean outfit for her party (I really didn’t want to)
• I stayed out past my 6 (I made it until 7.. what!!!)
• I make her food
• I am awesome (I think so anyway)

So yeah. The cupcakes. The Nurse lady totally got down with these. I am pretty sure that I heard the words, amazing and oh my good,  while they were being noshed on. The day after,  the nurse lady told me that they were the talk of the party (bullshit, but thanks)

Whatever, I was just glad she liked them.

The stuff. For the cupcakes; cornmeal and some pre blended gluten free flour. Sugar, salt, baking powder and baking soda. Soy milk (use whatever milk you want) oil, apple cider vinegar, strawberries and a couple jalapeños . For the icing; an avocado, a lemon, and some powdered sugar.

This is not a hard batter to work, no need for a mixer or to cream anything, it can all be done with a wooden spoon.

 First, preheat the oven.

Then trim and tiny dice the strawberries, remove seeds and tiny dice the jalapeños and toss it all into a bowl. Sprinkle with a bit of sugar.

In a large mixing bowl, whisk together the flour, cornmeal, baking soda and powder, salt and sugar. Then add in the rest of the stuff. Stir together until combined.Now fold in the chopped berries and jalapeños and scoop batter into a well greased (or lined) cupcake tin.

Stick into oven to bake…

Check cakes after 20 minutes and remove from oven when they are golden brown and a tester comes out clean when poked.

Remove from pan and place on a wire rake to cool. 

While the cakes are a coolin, add avocado to a blender with the zest of half a lemon and the juice of that half of lemon and blend smooth.  Add in the sugar and blend.  

The icing should be thick, but spreadable. Using your judgement and you taste buds, add more sugar  if the icing seems to thin or lemon juice if it seems to dry.

And once the cakes are cooled, spread with icing and top with sliced strawberries.

Your welcome Nurse Shannon!

Happy Friday!!!

-C

Jalapeño Strawberry Cornmeal Cupcakes with Avocado Frosting

makes 24 cupcakes

• 1 1/2 cup gluten-free flour blend (if you don’t need or want it gluten-free, just use all-purpose flour)
• 1 1/2 cups cornmeal
• 3/4 cup white sugar
• 1 teaspoon salt
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 tablespoon apple cider vinegar
• 2 cups nut or plant milk
• 1/2 cup oil
• 1 1/2 cups diced fresh strawberries
• 2 jalapeños

For the frosting

• 1 whole avocado
• 1/2 lemon (zest and juice)
• 2-2 1/2 cups powdered sugar

Pre heat oven to 350

Wash, trim and dice strawberries into little pieces and toss into a bowl. Remove stem and seeds from jalepenos and dice into small pieces.. add to bowl. Sprinkle with a little sugar.

In a large bowl, combine flour, cornmeal, baking soda, powder, salt, and sugar and whisk together. Now add in the oil, milk, and vinegar and mix together with a wood spoon until combined. Lastly, fold in the strawberries and jalapeños.

Scoop mixture into well greased (or lined) cupcake tin and stick into oven. Bake for about 20-25 minutes, or until cakes are gold brown and a tester comes out clean. Remove from oven, remove form tin, and sick on a wire rack to cool. 

While the cakes are cooling, take the avocado, sugar, and the zest and juice of half a lemon and blend with your choice of blending drive until smooth.  The icing should be thick enough to If the icing is to runny, add more sugar, or to thick, a little more lemon juice.

Now Ice cupcakes and top with sliced strawberries.

Eat for breakfast, lunch, dinner or dessert.

No utensils required, just some teeth. 

I am kind of obsessed with  pickled jalapeños… like I want to eat a whole jar with a fork and then drink the juice. So much hot and spicy love.  One of my sisters is the same way, pickled  hot pepper obsessed. We used to buy the humongo gallon sized jars of jalapeños at Costco and go through them in like a month. But sadly, Costco stopped selling those humongous jars and we have been left buying the itty bitty jars that actually fit in a normal fridge. (I know, so sad).  And maybe because the jars were normal sized and I was more aware that I shouldn’t eat a of cup of jalapeños at one sitting, or just the mire fact that a tiny jar cost the same as a gallon, but the store bought little jars weren’t doing it for me anymore.  And then fate happened. The grocery store was having a super sale on fresh jalapeños and  I figured it was time to make make my own. Now I don’t think I can ever go back to those store bought jars of blah  because the ones I made are the best freaking pickled jalapeños this girl has ever eaten.  I might even start making my own gallon sized jars!!!!

Note….Don’t toss the pickled juice! It is a super yummy, full of flavor, liquid gold. You can use it as a straight up salad dressing or add to a homemade dressing. Add juice to soups, casseroles, marinades. Replace some of the liquid in a bread recipe and use the pickled juice. Use it in your favorite cocktail drinks. There is no end to what you can use the juice for. 

-C

Pickled Jalapeños

for a half pint jar

• 8-10 Jalapeños 
• Apple cider Vinegar
• 1 teaspoon salt

Remove stem and seeds*of  jalapeños and thinly slice. (I used a mandolin which works really well, but a sharp knife does the trick) Pack Jalapeños into a clean glass half pint jar and fill with half water/half apple cider vinegar and a teaspoon of salt. Dump  into a pot  with a lid, and bring to a boil. Take of heat and let cool for a few minutes. Stick back into jar (leave an inch of head room) Stick in fridge for at least a day. Eat your heart out.

*I like to keep some of the seeds. It adds heat.

FA LA LA LA LA….. LA LA LA LA….Happy eve of Christmas! What better way to celebrate the holidays than with the sweet and spicy flavor of ginger…in donut form! There is nothing better.

This donut is ideal for Christmas morning(or any other morning)..Warm and sweet, bright and tangy….The perfect balance to make everyone happy! It’s really fast and easy, so you can make a batch while the coffee is brewing, or you can even make them tonight and maybe leave a donut out for santa. Have guests over for the holidays…Dazzle them with a homemade donut. Hanging out at home by yourself…make some donuts…..traveling….well you are kind of screwed at the moment… but think about making donuts when you get where  your going. 

It all started a few Christmases back when the mister gifted me with a wonderful addition to my kitchen bakeware….a donut pan…. and it was a game changer. If you do not have a donut pan I suggest that you immediately go buy one.. No joke, it’s so worth it. The pan elevates a simple cake recipe to something more… A round of frosted soft cakeness. Circles with holes…..happiness. Hopefully you already have a donut pan, but if not, I trust you will soon.(you can still make this recipe without the pan, just bake it in a 9×9 pan. Yes, it will still taste amazing, but it’s that much better as a donut!)

 I am really excited to finally share a donut recipe with you all. I haven’t made a batch yet that hasn’t won a round of applause or at least a super double thumbs up. If you haven’t made donuts yet, bookmark this recipe and make it  priority for your next baking adventure

.What I started with….flour, baking soda, baking powder and salt whisked together. A little bowl of fresh ginger, powdered ginger and cinnamon.  Molasses, brown sugar, vanilla, and egg, melted butter and milk. Not a bad line up

The spiced mixed in to the dry….I used fresh and powered ginger but if you don’t have any fresh.. just add more powdered…but fresh adds that extra bit of gingery spiciness.

                                                   The wet ingredients all mix together. Molasses first, then the butter, vanilla, and the brown sugar, mix that then add the egg and the milk last.(avoid adding egg and melted butter together so it doesnt scramble)  Mix wet mixture with the dry until fully incorporated and smooth. 

A beautiful donut batter….Scoop small spoonfuls of batter into very well greased donut pan …smooth tops with a spoon or spatial….I may have added just a little too much batter the first round, , which is totally cool, it’s just the donuts came our with a bit of a spare tire around the bottom…a little more to eat I say.Out of the oven and turned onto a cooling rack…This beauties smell so very nice.

      While the donuts are cooling, prepare the icing. Mix  1/4 cup of cream cheese with 1/2 cup of sifted powdered sugar. Half of a lemons worth of juice with a teaspoon of lemon zest and mix…  add a splash or two of milk to get the desired consistency(this is a cream cheese glaze, it won’t harden like a sugar glaze)When the donuts are full cooled, dip into glaze….

Flip and let drip……and admire. I had to beat a few hands away while taking these pictures..I am telling you, people will do crazy things for a donut…..CRAZY THINGS…Just look at these. And for real, they really don’t take much time. You could totally whip these up in less than 30 minutes.. just make sure to have someone else do all the dishes!!!

Gingerbread Donuts with Lemon Cream Cheese Glaze

Ingredients……Makes about 8

• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon  powdered ginger
• 1 teaspoon fresh grated ginger
• 1/2 cup brown sugar
• 1 egg
• 2 tablespoons molasses
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
• 3 tablespoon melted butter

Lemon Cream Cheese Glaze

• 1/2 cup powdered sugar
• 1/4 cup cream cheese
• 1 teaspoon lemon zest
• half a lemon worth of lemon juice
• a splash or two of milk

Instructions Preheat oven 350

Grease  donut pan In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, salt, powdered and fresh ginger. In a small bow mix molasses, vanilla, brown sugar and melted butter. Stir and add milk and egg last.

Mix the wet with dry ingredients and until just combined. Scoop small amounts of batter to each donut mold… fill to about 2/3 full. and level out with a spoon if spatula. Stick in oven and bake for  10 minutes or until edges just start to turn golden brown and a cake test comes out clean.

While donuts are cooling, stir together cream cheese, sugar, lemon juice and zest. Add small splashes of milk until you reach the desired consistency(not to runny, think dish soap) Dip baked side of donuts into glaze, flip and return to wire rack.

And then you open your mouth…..EAT DONUT……..EAT!!!

It’s been a long, packed, but very fantastic week. Everyday has been full of work, chores, family, and trying to get in a least one good bike ride or walk in.  I made a list of a few important points to mention from the past week.

• Spring is real, not an imagined season in my head. (HOORAY!!!!). 
• Banana ice cream is everyones favorite snack
• Planting things from seed and watching them grow is magic
• Riding a bike with kinda flat tires really sucks
• The little people in my family are the best most fantastic humans
• Don’t tell a 2 year that ants will bite her or you will end up caring that child around everywhere because she is afraid to walk outside (Anyone know  good therapist for a 2 year old?)

Anyways, I am hoping to take it easy today, catch up on my coffee consumption, do a bit of gardening, reading, bike riding, all without pressure or expectations. Everyone should have a day for no expectations.

Some fun internet stuff from the week.

-I need an RV or camper. THE BRAVE // vintage rv renovation inspiration

-Who cares if not everyone is pleased, I would be if my lunch bags looked like this. These Parents Make Lovely Lunch Bag Art. Not Everyone Is Pleased

-So lovely. Urban Jewelry: New Lace Street Art by NeSpoon

-Alternative energy Woo Hoo!  Tesla’s Powerwall Home Battery Wants to Make Fossil Fuels Obsolete

-I am really excited to make this… I have a feeling that I will be incorporating it into many of my recipes. ChefSteps’ Genius Roasted Onion Cream

-Another house that I could get down with. 

And a few pictures….

The mister and the worlds biggest crayon, which is made of scraps of blue crayons from all over the world. I could totally use a big ass crayon like this.The coolest most badass 95 year old lady that I know (I know a few), Grammy Stem. And the little, getting a lift. (I could have used a lift too!)Brothers. The guy in the green is my Dad.Aftre dinner ice cream break.The sky has been on point all week longAnd made myself some veggie chips. The colors alone are delicious.

Have a great day!

-C.

There is a joke about Vermonters, that all we talk about is the weather. Well, it’s kind of true. But to our defense, we get a lot of weather, and it’s always changing and intense and both lovely and crazy and all over. So yeah, we talk. A lot, about the weather. And on that topic, I am trying so hard not to complain, but honestly, I am getting a little sick, both physically and mentally from all of these  super, to freaking cold temperatures. Yesterday the high was 0 ( which was at like 2 in the morning)  and factor in the windchill, the temp stayed at like 25 below. It f**king sucks. I can’t  stay outside for too long or else I will probably die. The dog  is having a hard time making it around the block before he gets ice paws, and the mister, well he even started wearing gloves (he wears a sweater all winter and never gets cold…..he is officially cold)

 And not only is the cold keeping us all indoors, but its making us all borderline sick. We both have been fighting something for the past few week. The headaches, stuffy nose, chest congestions. The puppy is getting super dry skin and gave himself a hot spot. BLAh!! Ok, enough! No more complaining

Because  I do really love the winter and all the pretty snow!!!!

But we are feeling kind of sick so to make us feel oh so much better, a fantastic, super tasty, healing, good for me, good for you, soup. Turmeric ginger carrot… oh man. Made with lots of ginger, turmeric and garlic and finished with a drizzle of raw honey. This soup is exactly what we need. All ingredients scream.. FEEL GOOD, BE WARM AND COZY! Almost everything in it has antibacterial and anti inflammatory properties. The veggies are hearty and heathy and just eating soup helps to keep hydrated. And the best part..it tastes so freaking amazing. 

So whether  you are feeling a little mah, or just a little hungry.…this soup is where it’s at!

Lots of chopped up carrots, a small onion, a little bit of cauliflower I had left over and a small beet. If you don’t have the cauliflower and or a beet, just use  ares pepper or another 2 carrots.. no biggy. 

Then we have the fresh ginger ( you can use powdered) turmeric and garlic.  All the good healthy spicy and yummy stuff. 

I accidentally spilled the turmeric on the counter..but it kind of looks like I might have done it on purpose… yeah, let’s go with that.  Chop the garlic and he ginger into    chunksAnd toss into the pot to warm and activate. Just a little toasty toast. 

And the veggies are roasted and tender and smell so good.  It took a lot of will power to not eat the whole pan right there.

I added the roasted veggies and 3 cups water straight into my pot  with the spices because I used an emulsion blender. If you are using normal blender, add the veggies, the toasted spices and the water to the blender and blend until smooth. Then transfer to a pot.

Pretty much all blended together….(I left a few big chunks in there to snack on while I was waiting to eat serve…I was really hungry) and let to simmer for a little longer…

And now ladle into a bowl and get ready for a fantastic finish… drizzle a spoonful of raw honey into soup…….so so good. You could add the honey before serving, but heating it kills all the good antibacterial stuff so that’s why we wait. Then  I sprinkle some chopped kale and chives. (do it if you want, but not necessary)

Now enjoy. Let the warmth wash over you and feel all those good spices helping to fight the good fight to keep you well and all the yummy to satisfy your hunger.

And lets hope for some warm (above 0!!) weather!

-C

Turmeric Ginger Carrot Soup

Ingredients

• 5 large carrots
• 1 small onion
• 1 small beet*
• quarter head cabbage ( or a cup of frozen)*
• 2-3 teaspoons  turmeric 
• 2-3 tablespoons fresh  ginger (1/2 teaspoon if using powdered)
• 4-6 cloves garlic
• salt pepper
• raw honey (omit if vegan)

* If you don’t have or want to use beet and or the cauliflower, you can use a red pepper, a small sweet potato, or just use a few more carrots. 

Chop all veggies into similar sized chunks and toss into a lightly oiled pan or on a baking sheet and sprinkle with salt.  Stick in oven at 425 for about 30 minutes or until all veggies are fork tender. 

In a large soup pot or dutch oven, toss chopped garlic, ginger and the turmeric and place on medium heat for a few minutes to activate the spices. Add the roasted veggies and 3 cups water to pot (if using emulsion blender) and blend until smooth. If using a blender, add the toasted spices, roasted veggie and 3 cups water and blend until smooth then transfer to a large pot or dutch oven. Add salt and pepper to taste. Turn heat down to  simmer and let cook for an addition 10 minutes. 

When ready to serve, ladle soup into bowl and drizzle a spoonful of raw honey into soup. Garnish with fresh chopped kale, chives, cabbage or whatever you want. (or nothing is good too)

I had to share the last of the 5 pineapples cause if I didn’t, that would mean  I ate 5 pineapples by myself. (I ate 4 pineapples by myself) So donuts were made and delivered to my sisters house where I proceeded to make her and her kids and another sister dinner. (hand made pizza on a weekday!) I then whipped out these pretty little upside down pineapple donuts for dessert, right after I cleaned up and made whipped cream. The kids were swallowing them hole and trying to steal just one more  and my sister and the mister, well they had to eat their donuts all elegant like with forks. (weirdos)

 I know I have said it before but just in case you forgot

I am the best sister/aunt ever!  

 The stuff. Flour, salt, and the baking soda whisked together into a bowl. Fresh pureed pineapple, milk, egg, melted butter, and white sugar. Than there is more melted butter, brown sugar and fresh pineapple for the upside down.  This batter is pretty simple, just make sure to whisk all the dry really well. Dump all the wet stuff into the dry and mix until combined. Don’t over mix!Grease the donut pan really well and mix the brown sugar with the remaining melted butter

      Drizzle the bottom of each donut round with the butter/ sugar mix  then layer thinly sliced pieces of pineapple around the hole maker. (not as perfect as a pineapple ring, but still pretty)

Scoop donut batter on into the pan and stick into the oven preheated at 350 degrees. When donuts are all nice and golden brown, remove from oven and let sit and cool for about 5 minutes to give the donuts time to cool and the brown sugar to thicken. Dump donuts out onto a wires rackAnd serve them all upside down like. Maybe with a scoop of whipped cream or ice cream or nothing. 

Donut Smiles!

-C

Pineapple Upside Down Donuts

Makes 12 donuts

• 1 cup flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup white sugar
• 6 tablespoons melted butter ( 1/2 s for batter 1/2 for sugar mixture)
• 1 egg
• 1/2 cup milk
• 1/2 cup pinapple puree (about 1 cup fresh pineapple chunks blended)
• 1/2 cup brown sugar
• 1 cup sliced pineapple

Note. I used fresh pineapple, but you could use canned. I think you would need a of rings (cut in half) and a an of chunks, blended up)

Preheat the oven to 350 and grease the donut pan(s)

In a large bowl, whisk together the flour, salt, sugar and baking soda.  Melt 3 tablespoons of butter and mix that with into the flour mixture along with the pineapple puree, milk, and lastly the egg. Mix until combined.

Melt the remaining 3 tablespoons of butter and mix into the brown sugar. Drizzle (crumble) about a teaspoon of the mixture into the bottoms if each donut mold. Layer thinly sliced pineapple on top of that then scoop donut batter on top of that. Stick into the oven for about  10 minutes, or until donuts are gold brown and a tester comes out clean. Remove from oven and let cool for 5 or so minutes on a wire rack before turning out of pan. 

If working with one pan, make sure to really clean the pan and re-grease before baking the second batch!

Serve donuts with a scoop of whipped cream and eat with your face. 

Last week I bought this nice hunk of locally made tofu to bring to my sisters for dinner. I was planning on making T.A.L.T.’s, but when I told her what I planned on making, she turned it down. She asked, ” is there bacon with that? If not, I don’t really feel like tofu”. And I was like, “No there is not F**king bacon….. when did I  mention bacon?”

We still went over for dinner, Just me,her,and the Mr. I brought myself a big salad. The other two ended up eating a frozen pizza and  blue cheese dressing (I think they might have eaten dressing with a little bit of pizza…barf) But whatever, her lose, cause I made the T.A.L.T.’s  a few days later. They were amazing (the tofu was soo good!) and I am pretty sure she would have loved them. Oh well, now she will just have to make them for herself if she ever decided to she wants one.

So here.. To everyone  and to Shannon….. How to make a T.A.L.T. .. There is NO BACON!

The stuff… Some nice firm tofu, half a ripe avocado,lettuce (I used baby greens), and some sliced up fresh and tasty tomato. To spice up the tofu, we use galic powder, salt pepper, and a nice smokey paprika. Oh.. and a big hunk of a soft and crusty baguette to stick it all in. 

To get this TALT going, thinly slice up as about a 1/3 of a block of tofu. (for one sandwich) Or slice up the whole thing to make more sandwiches.

On a plate or in a bowl, mix together the garlic powder, paprika and a little salt and pepper. Gently dredge both sides of each piece in the mixute. 

Paprika is so bright and pretty.

Place the tofu in a lightly oiled and preheated skillet on medium heat. Cook each side until crispy and golden brown.

Slice you bread open and toast if you want.  Scoop avocado onto the bread( a little on both sides). Add the tomato and the seasoned tofu and last but not least,  pile on the greens. 

TA DA! A Sandwich… a damn good one at that .

-C

Makes on 6-8 inch sandwich

•  1/3 block of extra firm tofu*
• 1/2 of a ripe avocado
• 1 small tomato thinly slices
• a handful of baby greens or a few lettuce leaves
• A 6-8inch hunk of a soft and crusty baguette (use a gluten free bread of choice if needed)
• 1 tablespoon SMOKEY paprika*
• 1 tablespoon garlic powder*
• salt and pepper.*

*Note.. This is enough for one sandwich. If making more then one, use the whole block, or even if you not, you might as well cook the whole thing for and have some extra for later use. If you do cook it all, just add another tablespoon or so of the paprika and the garlic powder.

Remove tofu from package and stick between a clean dish towel. Press as much liquid out as you can without smooshing it. Cut tofu into 1/4 inch thick slabs. Mix the spices with a pinch of salt and pepper in a shall bowl or plate and dredge both side of  the tofu in the mixture. Lightly oil and preheat a skillet to medium heat. When the tofu is seasoned, stick onto skillet and cook each side until crispy and brown. Remove from heat and let cool for a minute. (If you like you tofu a little more on the crunchy and dried out side you can stick the tofu in the oven for a few minutes)

To assemble. Slice bread, toast if you want. Place  equal amounts of  avocado  on each side of bread. Layer on the sliced tomatoes, the cooked tofu and add on the greens. Close up sandwich and place on a plate.

Bite, chew, swallow. 

Smile