I don%u2019t think I can ever eat potatoes any other way ever again.

It started with me, doing my weekly pantry cleaning, you know, when I wipe down ever surface, count all the beans and lentils in the jars to make sure I am not running low, and inspect every squash for soft spots. I was just going about my thing when I looked over at my waffle iron. Poor, sad, underused. And it hit me. When was the last time I waffled anything? I remember how excited I was when I found it a few years back at a thrift store. Such a cutie little iron. When I brought it home, I used it a bunch of times for maybe a week or two. And then it was put away and I think I have busted it out like 3 times in the past 2 years. So not cool.

I also noticed I had a shit load of potatoes left from thanksgiving.

And there I had it, a reason to use the waffle iron and a way to use up the potatoes. And now, now I am a potato on the waffle iron addict, which is weird because I am not a overly potatoy person in general. But now with this new waffled hash brown thing, well I might just be eating potatoes all day, every day. (At least until I get sick of them or I run out of potatoes.) They come out soft and fluffy inside, super crispy in ever little nook and cranny, outside. Evenly, perfectly cooked. It%u2019s hard to explain, but they are just, ugh, so good, especially dipped in mustard for a fantastic hash brown snack. (Yes mustard, no not ketchup. Let me do me, you do you.) Or smothered in refried black beans topped with salsa and avocado (that was the dinner version). These hash browns. Just make some and you will see.

And no matter what happens with my hash brown phase, I will be damned if I ever let the waffle iron go so long without use. It deserves better then that.

To the best hash browns EVER!

The stuff. Potatoes, salt and pepper, and a little oil.

Shred potatoes. Simple, easy.

Place the shredded potatoes into a clean dish towel (avoid paper towels because paper towels are the devil) and squeeze as much of the liquid out as you can.

Dump the squeezed out shredded taters back into the bowl and sprinkle with salt and pepper and mix it around.

Oil your hot iron and pile on the potatoes. Then close it and press it down. It%u2019s a bit dependent on your iron how long they will need to cook fully, mine took about 9 minutes on high. But maybe just stand close by and check yours after 7ish minutes but expect maybe 10 or so.

Deep golden brown and crispy all over.

I mean, really look. Every surface browned and crispy. It is freaking perfection!

And then like any good waffled food, you plate it, and eat it. Me, with horseradish mustard and a big stupid smile.

Thank you waffle iron. You done good.

-C

makes 2-3 servings

• 2-3 small to medium sized starchy potatoes (Russet or Yukon Gold)

• couple teaspoons olive oil

• teaspoon each of salt and pepper

Preheat your waffle iron to high

Shred potatoes on a box grater. Once shredded, gather in a clean kitchen towel and squeeze as much of the liquid as you can from the potatoes. Place potatoes back into bowl and add in about a teaspoon of each salt and pepper and mix around.

Open iron and brush with oil. Place shredded potatoes on the iron, kind of pack together, and close. If it locks, lock it shut, if it doesn%u2019t push it down. And let cook, for about 10 minutes, checking after 7ish (you iron might have more power the mine does). Once the potatoes are a deep golden crispy brown, remove from iron.

Then eat. Any way you want. Plain, with mustard or ketchup. Next to some scramble something or another. Piled high with some black beans and salsa. Whatever. Just eat them and be happy for the waffle iron.

Barb has been bugging me for a few months to make her pierogi and I keep telling her I will. But for some reason I just kept forgetting and ever time she came over for dinner I would just end up making her lentils . I make lentils for people when I care about them because lentils are perfect and I always figure she could use the nutrients. But finally, FINALLY, I remembered and figured it was about time. Time for Barb to get her pierogi. I got the ingredients, made up a plan, and went about making them thinking she was coming over for dinner. But guess what. She didn’t come over. After all that, she decided it was better for her to go to her classes and then go to her shift at work, that it was not a good idea to skip out on all that just because I decided to finally make her pierogi. Well whatever I guess.

And full disclouse, I don%u2019t think I made actual plans with her for the particular day that I made these pieorgi. I might have just assumed she was coming over%u2026. So maybe my bad. Good thing these things can be made ahead and cooked whenever. So I saved her half for whenever she does come over (today I think). I did make them for her after all.

Anyway. Pierogi. Pretty much a stuffed ravioli I filled these with the potato, chickpea, and onion mixture, tossed a little dill in for the hell of it, and there they were. The mr got the first half, covered in cashew cream. But I bet these would be equally fantastic with marinara sauce. Or ketchup? I could see that if you are into that sort of thing. Ha.

Also have to note. I keep wanting to write pierogies but I think that is wrong. Pierogi is the plural for pierog.. I think.

To the pierogi.

The stuff. Flour, oil, salt and pepper. Cooked chickpeas, a couple russet potatoes, a big onion, some dried dill (optional), warm water, soaked cashews, and a little red wine vinegar.

First make the dough. Flout, salt, water, and oil get mixed together until la shaggy dough is formed. Dump onto a floured surface ans give ut a good knead for a minute until lit comes together into a nice ball. Place dough back into the bowl (clean it out), cover it with a towel, and set aside to let the dough have little rest.

Meanwhile get the potatoes boiling. You are more then welcome to peel your potatoes but I don%u2019t. Chop the potatoes into small pieces, dump into a pot of cold water and cook them (boil until fork tender)

And cook the onions too. Chop the onion into small little bits and place in a skillet with a couple slashes of olive oil. Medium heat and a good stir until they are nice and golden brown.

Cooked onions and cooked ans drained potatoes.

Now to make the filling. Add the potatoes, onions, chickpeas, and ill to a bowl. Sprinkle in salt ans pepper

Mash it all together, small chunks are ok, but not big.

Taste and season with more salt and or pepper if needed. And stop eating all the filling, you need it.

Wen the filling is made, grab the dough, rolling pin, and a large biscuit cutter or a cup.

Roll out dough, then cut out circles.

And to make a pierogi, grab a dough disk, add a mound of filling, then fold in half and pinch closed. Simple. IF the dough doesn%u2019t want to seal, run a wet finger around the edge of the dough. That will do the trick.

All made, and not perfect by any means but perfect to me. Once you have made them, they need a little rest before cooking. Just a half hour or so. Enough time to clean up the mess that you just made and ge ta pot of water boiling on the stove. This is also a good time to prepare some to save for freezing. Any that you do not plan on eating in the next few days, place on a lightly floured baking sheet and stick in freezer. Once frozen, remove from sheet and place in an airtight container or freezer bag and stash away for another day. They can also go I the fridge for 3-4 days without being frozen, just make sure that you give each one a good dusting of flour so they don%u2019t stick to each other.

Oh, and before you finish cooking the pierogi, make a the cashew cream. Place soaked cashews into blender with the vinegar and a splash of hot water. Blend into creamy and smooth. Season with salt and pepper and that is that.

Now to cook those pierogies. Bring a pot of water to a rolling boil. Once boiling, drop (gently) the pierogies one by one into water. A few at a time as to not over crowed, boil until they start to float to the top, which should take 4-5 minutes. Once cooked, scoop them out and place them on a plate or pan while you boil more (if you are indeed cooking more)

After the pieogies had a boil, they then need a little crispness (you can skip this step if you don%u2019t want them crispy). Use the frying pan you cooked the onions in and add a splash more oil. Heat on medium and when pan is hot, add in the boiled (not sopping wet) pierogies. Cook each side for 3-5 minutes or until nice and and browned then flip and cook the other side.

And then all is left is eating. layered on a bed of cabbage carrot slaw and dolloped with a good dollop of the cashew cream. Done and done and ready to for the face.

I don%u2019t know. Maybe Barb should have skipped school and work for dinner.. Just saying

-C

makes about 25

• For the dough

• 2 3/4 cups all purpose flour plus more for dusting

• 1 cup warm water

• 1 teaspoon salt

• 3 tablespoons olive oil

• For the Filling

• 1 large sweet or vidilla onion

• 2 medium sized russet potatoes

• 1 cup cooked chick peas

• 2-3 teaspoons olive oil

• 1 teaspoon dill (optional)

• salt and pepper

• For the Cashew Cream (Optional for serving)

• 1/2 cup soaked cashews (soaked for at least 1/2 hour)

• 2 tablespoons red wine vinegar

• 3 tablespoons hot water

• salt and pepper

First off, make the dough. Mix the flour with salt then add in oil and water. Mix together until a shaggy dough forms then dump out onto a lightly flour surface and knead a few times to form a uniform ball. Place dough back into (cleaned) bowl and cover. Set aside to rest.

Once dough is made, chop onion into small little pieces and place in a large skillet with 2-3 teaspoons of oil. Stick on medium heat and cook until tender and browned. Also cook the potatoes. Chop the potatoes into small pieces (peel if you want but you don%u2019t need to) and place into a pot of cold water. Bring potatoes to a boil and cook until they are fork tender, almost falling apart.

Once potatoes are cooked, strain from water and place in a big bowl. Add in the cooked onion and the chickpeas. Sprinkle in dill if you are using and season with salt and pepper. Grab a potato masher or a fork and mash the mixture together. It can be a little chunky, but you don%u2019t want really big chunks. Taste and season if it needs it.

Filling is done so now grab the rested dough. Place dough on a lightly floured surface, cut in half, place one half back in bowl and roll the other out about 1/8 inch thin. Take a large biscuit cutter or a large cup and cut out circles. Gather remaining dough and re roll out. Do this until you can%u2019t. Repeat with second half of dough.

Once the circles are cut out, place about a tablespoon of filling into the center of each. Fold the dough in half and pinch closed. If the dough has dried out to much, brush a little water on the edge of circle to help it seal. Place the pierogi on a floured surface (so they don%u2019t stick) And don%u2019t worry if you have a little extra filling.. Just eat it.

When all the pierogi are made, let them rest for about 1/2 an hour. There are a good amount of pierogi here so if you want, stick some in a container and in the fridge to have in the next few days. Just make sure to flour them so they don%u2019t stick together. Or if you prefer, place however many you to want to save on a lightly floured baking sheet and stick in the freezer until frozen. Once frozen, place into a freezer safe bag or container. They will keep for a few months.

Also, before you finish cooking, make the cashew cream (if you want it) Just add soaked cashews to a blender with vinegar and the water. Blend until smooth and creamy then season with salt and pepper to taste. If the mixture seems to thick, just add a splash more water until it is a desired thickness.

To cook the pierogi, bring a large pot of water to a boil. Place pierogi, one at a time, into pot. 5-7 at a time as to not crowd them, and cook until they start to float. Remove the cooked ones with a slotted spoon and stick on a plate. Boil as many as you are going to eat. Grab a skillet and add a few teaspoons of olive oil. Heat to a medium heat and place the pirogies into pan. Cook each side for 4-5 minutes or until browned and crispy. Flip and cook the other side.

Remove form pan, place on a plate, dollop with cashew cream (if desired) and eat.

I picked up the first summer farm share this week. (Whoo Hoo!!)%u00a0In it included lettuce, spinach, kale, cilantro, and potatoes. A heavy on the greens,%u00a0start to the season, but I am never going complain when it’s heavy on the greens. I could eat greens, any greens, by the bucket full (and basically do).%u00a0And there was pyo cilantro, which I wasn’t expecting for a least a week or two so that was just fantastic because oh how I have missed fresh herbs.%u00a0

So greens went directly to my stomach without a chance, but the potatoes and cilantro I left so I could make something to share with the mr. Roasted potatoes because that’s my favorite way to eat a tater and covered in lots and lots of cilantro because yes, and when you eat cilantro, you must eat a lot of it. Lime juice for good measure and you got yourself a dank little potato dish if I do say so myself.%u00a0

The stuff. Potatoes, cilantro, limes (you probably only need one), garlic, olive oil, and salt and pepper.

After washing your potatoes, dice them into mouth sized pieces and place them into a pot of cold water%u00a0

Dice potatoes go into pot and need a little boil. If you have a pinch of salt to toss into the water, well you should do that.

After boiling for a few minutes, give the poe test, if you can kind of pierce a potato with a fork, they are done.%u00a0%u00a0You don’t want to completely cook the potatoes, you just want them juuuust barely fork tender.. Once they get there,%u00a0strain them.

Let the potatoes drain for a minutes or two to make sure all the water is gone. In the mean time, mince up the garlic.

Add the garlic with a big pinch of salt and pepper and a glug glug of olive oil back to the pot (you could use a new bowl, but why dirty another dish?)

Add in the drained potatoes and toss around until they are all evenly coated.

Dump potatoes onto a baking sheet (if you think of it, preheat the oven with the baking sheet in it… just make sure to be careful when handling hot pans)

Into the oven those taters go to roast and be great.

And sometime between putting the potatoes in the oven and taking them out, chop up the cilantro.

Once potatoes are all nice and golden roasted, remove from oven and drizzle and toss the juice of the lime all over. Place the potatoes back into the oven for a few minutes to let them crisp up again.

And then you toss all that chopped cilantro all over those potatoes.

And then eat them. Maybe serve with salsa and whipped avocado because that is what I did and I did good.

-C

Serves 2-4 peoples

• 2 1/2 %u00a0pounds small yellow potatoes
• 1 bunch cilantro
• 4-6 cloves garlic%u00a0
• 1 juicy %u00a0lime
• 2-3 tablespoons olive oil
• salt and pepper

Preheat oven to 425 with the baking sheet preheating in the oven as well.

Wash potatoes well and chop into pieces about an inch or so big and place in a big pot of cold water. Once you got all the potatoes in the pot, add a pinch of table salt and bring the potatoes to a boil. Cook for 5-8 minutes or until the potatoes are just barely fork tender.. don’t over boil them. Drain potatoes.

In either the empty pot (less dishes) or a bowl, combine 2 tablespoon oil with the garlic, a good pinch or two of pepper, and same with salt. Mix around then add in the potatoes. Toss to coat and if you feel that you might need little more oil, drizzle in a bit more.%u00a0

Dump coated potatoes onto a %u00a0preheated baking sheet and place in oven for about 40-50 minutes, giving the potatoes a good stir after 30. You want the potatoes to be a nice roasted brown. Once roasted, pull potatoes from oven and squeeze the juice of the lime all over the potatoes. Toss and place the potatoes back into the oven for a few minutes just to crisp up a bit. While the potatoes are crisping up,%u00a0chop the cilantro. After the few minutes, pull the potatoes back out and toss with the cilantro. Season with more salt and pepper if needed and then just eat them. I like to serve with salsa and some avocado situation, but ketchup or naked works too.
%u00a0

Three things%u2026 One. I have a ton of beets, but that is because I have been taking mostly beets at the farm share pickup (I am scared I will run out so I hoard them) Two. %u00a0See that roasting pan? I got it a couple weekends ago %u00a0at a barn sale for 75 cents. Isn’t it awesome! (it is so awesome) So I really wanted to roast something in it. And three.%u00a0Roasting means the oven is on and it has been chilly chilly at night (LOVE IT) but I am not willing to turn the heater on in my house until at least the first %u00a0of November. Until then, we will just roast all of our food for warmth.

But really, there is no better reason then that beets are tasty and potatoes are tasty. Together, they are super duper tasty. The combination, with the lemon and rosemary giving the dish %u00a0a fresh and vibrant boast,%u00a0%u00a0satisfies that person who says he doesn’t like beets (the mr,%u00a0but he eats them so yeah.) and me, who would rather just eat all beets (I ate some of the potatoes)%u00a0%u00a0

Yup, rosemary lemon beets and potatoes.%u00a0%u00a0A simple dish that screams fall, warm comfort food, and just happens to be really pretty too.%u00a0(especially served in my awesome roasting pan)

The stuff. A couple of beets and a couple of potatoes. Some fresh rosemary (can use dried), a lemon, salt and pepper and olive oil.%u00a0

Preheat the oven to 450 and chop up the potato and beets into chunks that will fit in your mouth and dump the chunks into a bowl.%u00a0

Mince up the rosemary.. unless you don’t mind eating long, kind sharp pieces

Drizzle a bit of olive oil, add in the zest of the lemon, add a good few pinches of salt and pepper and toss in the rosemary and give it a good mix.

Dump onto a baking sheet or in a roasting pan (seriously, this roasting pan is SO PRETTY) Cut the lemon in half and squeeze on half of the lemon juice on the veggies.%u00a0

And into the oven it goes.%u00a0

All roasted up and ready to go.

%u00a0Those colors.. the smell. So good!

Happy weekend people!%u00a0

-C

Serves 2-3 as a side%u00a0

• 2-3 large beets
• 2-3 large white or red potatoes%u00a0
• a few sprigs of fresh rosemary( about 2 tablespoons.. can used dried, just decrease quantity a little)
• 1 lemon
• salt and pepper to taste
• olive oil

Preheat oven to 450

Wash beets and potatoes well then dice them up into mouth sized pieces and toss into a bowl. Drizzle with %u00a0enough olive oil to coat the stuff,%u00a0zest the lemon and add the zest to the bowl, and %u00a0cut lemon in half and squeeze half of the lemon juice in.%u00a0%u00a0Oh, and mince up the rosemary and toss that in too. Season with salt and pepper to taste (potatoes like salt) toss it all around until everything is all coated and dump onto a baking sheet or into a roasting pan and stick into the oven for about 45-50 minutes or until golden brown and crunchy tender.

Remove, squeeze the remaining half of lemon on top and serve!

Whenever my little sister comes over for dinner, I always end up making lentils in some form or another because she, like me, is awesome and loves a good lentil. It makes me so happy that she has such great taste in food and wants to eat what I make. %u00a0It’s validation from a teenage girl which is the best kind of validation.%u00a0

So last night when she came over after school for dinner and trash talk (she likes to verbally abuse Nick) %u00a0we decided %u00a0to make both of our favorites %u2026 Lentils AND sweet potatoes. How can you go wrong with that combo? Well I am telling you that you can’t. The rich creamy soft and slightly sweet sweet potato mixed up with the hearty, earthy, oh so fantastically tasty lentil. Add in a bit of kale and cheese if you wish and serve with salsa and guac… Whoa, it’s the best!!!

Such a great evening, I get to the cooking, the sister gets to the verbal abuse and the mister, begin the champ that he is, takes it and dishes it right back.%u00a0

I am the greatest(coolest)%u00a0sister.%u00a0

Baked sweet potatoes, cooked lentils, chopped up kale and monetary jack cheese (Cheese is optional.. and make it vegan cheese if you want) And you don’t need then, but salsa and guacamole are the best toppings.. So you have them.%u00a0

Cut the cooked potato in half lengthwise and scoop the flesh out into a bowl. With a fork, smooth%u00a0the potato , sprinkle with salt and pepper and mix in lentils and kale.

Stuff the mixture back into the skins of the potato.

And add some cheese (The mister and the sister wanted lots of cheese, no cheese for me) and stick the potatoes into the oven and let bake for another 5 or so minutes or until the cheese is all melty or the top is nice and crispy.%u00a0

Remove and plate%u2026 Serve with salsa and guacamole and maybe some corn chips. %u00a0

I am the greatest sister

-C

Makes 2 serving

• 1 Large Sweet Potato
• 1 cup Prepared Lentils
• 1 cup Chopped Kale
• 1/2 cup Grated Monetary Jack Cheese (Vegan style or not)%u00a0
• Salsa (optional)
• Guacamole(optional)

Place potato in oven at 400 degrees for 30-40 minutes or until soft a baked throughout.

While potato is baking, prepare lentils. %u00a02 cups water to 1 cup lentils. Add water and lentil to pot, bring to a boil, add a sprinkle of salt, and reduce to simmer until lentils are tender.%u00a0

When potato is cooked, remove potato %u00a0and let cool for a few minutes.%u00a0Cut in half lengthwise and scoop out most of the flesh out of the skins and place into a big bowl. WIth a fork, mash the potato a bit %u00a0Add in the lentils and the kale, a sprinkle of salt and pepper, and mix to combine. Stuff the mixture back into the skins of the potatoes and top with cheese. (if using ) Place potatoes back into oven for 5-10 minutes until cheese is melty and bubbly or the top of the potato is a bit crispy. Remove from oven and serve on a plate with salsa and guacamole.

Eat and be happy.%u00a0

I don%u2019t think I can ever eat potatoes any other way ever again.

It started with me, doing my weekly pantry cleaning, you know, when I wipe down ever surface, count all the beans and lentils in the jars to make sure I am not running low, and inspect every squash for soft spots. I was just going about my thing when I looked over at my waffle iron. Poor, sad, underused. And it hit me. When was the last time I waffled anything? I remember how excited I was when I found it a few years back at a thrift store. Such a cutie little iron. When I brought it home, I used it a bunch of times for maybe a week or two. And then it was put away and I think I have busted it out like 3 times in the past 2 years. So not cool.

I also noticed I had a shit load of potatoes left from thanksgiving.

And there I had it, a reason to use the waffle iron and a way to use up the potatoes. And now, now I am a potato on the waffle iron addict, which is weird because I am not a overly potatoy person in general. But now with this new waffled hash brown thing, well I might just be eating potatoes all day, every day. (At least until I get sick of them or I run out of potatoes.) They come out soft and fluffy inside, super crispy in ever little nook and cranny, outside. Evenly, perfectly cooked. It%u2019s hard to explain, but they are just, ugh, so good, especially dipped in mustard for a fantastic hash brown snack. (Yes mustard, no not ketchup. Let me do me, you do you.) Or smothered in refried black beans topped with salsa and avocado (that was the dinner version). These hash browns. Just make some and you will see.

And no matter what happens with my hash brown phase, I will be damned if I ever let the waffle iron go so long without use. It deserves better then that.

To the best hash browns EVER!

The stuff. Potatoes, salt and pepper, and a little oil.

Shred potatoes. Simple, easy.

Place the shredded potatoes into a clean dish towel (avoid paper towels because paper towels are the devil) and squeeze as much of the liquid out as you can.

Dump the squeezed out shredded taters back into the bowl and sprinkle with salt and pepper and mix it around.

Oil your hot iron and pile on the potatoes. Then close it and press it down. It%u2019s a bit dependent on your iron how long they will need to cook fully, mine took about 9 minutes on high. But maybe just stand close by and check yours after 7ish minutes but expect maybe 10 or so.

Deep golden brown and crispy all over.

I mean, really look. Every surface browned and crispy. It is freaking perfection!

And then like any good waffled food, you plate it, and eat it. Me, with horseradish mustard and a big stupid smile.

Thank you waffle iron. You done good.

-C

makes 2-3 servings

• 2-3 small to medium sized starchy potatoes (Russet or Yukon Gold)

• couple teaspoons olive oil

• teaspoon each of salt and pepper

Preheat your waffle iron to high

Shred potatoes on a box grater. Once shredded, gather in a clean kitchen towel and squeeze as much of the liquid as you can from the potatoes. Place potatoes back into bowl and add in about a teaspoon of each salt and pepper and mix around.

Open iron and brush with oil. Place shredded potatoes on the iron, kind of pack together, and close. If it locks, lock it shut, if it doesn%u2019t push it down. And let cook, for about 10 minutes, checking after 7ish (you iron might have more power the mine does). Once the potatoes are a deep golden crispy brown, remove from iron.

Then eat. Any way you want. Plain, with mustard or ketchup. Next to some scramble something or another. Piled high with some black beans and salsa. Whatever. Just eat them and be happy for the waffle iron.

Farm share started last week (HOORAY!!!!) but always, at the beginning when things are still getting on growing, we are only getting a few things. Lot of greens which I will never get enough of, and lots of potatoes. Also, I made the mistake of buying a very large bag of potatoes last week right before farm share and now I am basically swimming in potatoes. And so the story goes%u2026.

So what do you do with a shit ton of potatoes? Yeah, I thought potato cannon to but then I realized that I would have to use my potatoes and sure I have a lot, but I am not wasting them on that. So gnocchi they became. Gnocchi. Basically a boiled french fry or a mashed potato meat ball. Or maybe more like a ravioli. Whatever they are, they are loved by potato loving people and are fun to make. I mean, when do you ever get to use the ricer? ( Don%u2019t worry, you can make gnocchi without a ricer.)

To the gnocchi.

The stuff. Potatoes, flour, an onion, some tomatoes, a few cloves of garlic, salt, pepper, and olive oil.

Note. Make sure to use russet potatoes because they make the lightest, fluffiest gnocchi. You could probably use Yukon gold, but any hard wax potato just won%u2019t do.

First step is to make baked potatoes. Place potatoes in oven, directly on rack, and bake for 30-45 minutes until nice and soft and tender. Just like you would when you eat it as a baked potato. Once cooked cut them in half and let them cool off for a few minutes.

Once potatoes are cool enough to handle, scoop all the flesh out of skins. Keep skins for soup or a snack for later.

And the fun part. Flour the counter then rice the potatoes. You can also do this with a food mill or even grate the potato with a box grater. Once all riced, cover with flour and start to fold and mix the potato into the flour gently until the dough starts to come together. If the dough seems really sticky and wet, add in a tablespoon or two of flour, to dry and crumbly, add in a tablespoon or two of water. The goal is a nice fluffy dough that hold it shape but is not overly dense.

Cut off a potion of the dough, roll it into a rope about an inch thick, then cut into inch long pieces.

To cook gnocchi. Bring a big pot of water to a boil and carefully drop in a handful of gnocchi into the water. They are gonna sink, but after a minute or two they start to float. Once floating, remove them from the pot with a slotted spoon and place them on a lightly oiled baking sheet. Repeat until all the gnocchi are cooked.

Cooked and ready%u2026 Ready for what? For anything you want but these are going into a tomato and onion situation.

Mince garlic and dice tomatoes and place into skillet with a good pinch of salt and a splash of olive oil. Place on stove and cook until slightly tender. Dice up tomatoes into small chunks and add to skillet along with a cup of water (if you have gnocchi water, use that) Turn heat up and cook until mixture start to bubble, then turn heat down to low and cook until the tomatoes are mushy.

And then drop in gnocchi. Keep on heat until the gnocchi are warmed completely all the way through.

Sprinkle of salt, lots of pepper, and something green if you want to be fancy.

And then you eat them.

-C

Makes 3-4 servings

• 2.5 pounds russet potatoes

• 2/3 cup of all purpose flour

• 1 large onion

• 3-4 tomatoes

• few cloves garlic

• salt and pepper

• olive oil

• water

Place potatoes directly into oven on one of the oven racks and bake on 450 degrees until soft and tender. Should take about 1/2 hour to 45 minutes, depending on size of potatoes.

Once cooked, remove from oven carefully, cut in half, carefully, and let cool for a about 10 minutes, just so you can handle the potatoes without burning yourself. In the mean time, get a large pot, fill it with water, and set it on the stove to boil.

When the potatoes are not to hot to touch, grab them and with a spoon, scoop out all the potato flesh from the skin (keep skin for a snack or for soup). Lightly flour the counter and start ricing the potatoes directly onto the counter. (You can also use a food mill or a box grater if you don%u2019t have ricer). Once all potato is rices, cover with floor and gently fold potato over into flour, over and over, even using a knife, to kind of cut the potato into the flour, until it all mostly comes together. Be careful to not overwork the dough or else it will become dense make the gnocchi chewy. If the dough seems is sticky, add in a few more tablespoons of flour, to dry and seems crumbly, add a few tablespoons warm water.

Once you have the dough, make sure the water on the stove is still there and has not evaporated and is at a gentle boil. Cut dough in thirds then roll out a portion into a rope about an inch thick. Cut the rope into inch long pieces. Repeat with the rest of dough.

When all the gnocchi are made, grab a rimed baking sheet, coat with oil, and place close by the boil water.

Now to cook them. Drop a handful of gnocchi into water carefully. They will sink. Watch and after about a minute or two, they will start to float. Once floating, take a slotted spoon and take them out of water. Place them on the greased baking sheet. Repeat until all the gnocchi are cooked. (when done cooking, save a cup of the cooking water)

After the gnocchi is cooked, you can do whatever you want with it, like eat it right away with salt and pepper or whatever, but to make the quick tomatoes onion situation, dice up the onion and mince the garlic. Place into a skillet with a drizzle of olive oil and a pinch of salt and place on stove and start to cook. Dice up the tomatoes and once the onion is tender, add in the dice tomatoes and about a cup of the gnocchi cooking water. Turn the heat up until the water is bubbling then reduce to low and cook until the tomatoes are mushy and tender. Once cooked, add in the gnocchi, toss them around, and cook until the gnocchi are fully warmed through.

And then eat it. Maybe a little more salt if needed, definitely lots of pepper, and whatever else you want.

What with all the holiday and family get togethers we have had over here at my house the past few week, we have had quite a few bags of chips and pretzels left over. Always almost empty%u2026 Always dumped into the compost because I mean, I am not so keen on seeing bags of little bits of chips and pretzels in the pantry that I know will never get eaten. Plus it is not like I am saving carrots or grapes or anything I would eat, it%u2019s junk food. But still. I hate the food waste. That is why I made these cookies. To not waste food. And because we had people coming over to the house for dinner and I cannot not have something for dessert. That would be just wrong. And lastly because I am pretty sure that chips and pretzel pieces only make a plain chocolate chunk cookie into an amazing sweet and salty cookie that will just blow your mind.

And I was right. I made the cookies, I feed them to the mr, the sister, friends and all the littles and they just couldn%u2019t get enough.

Current thought. I am sitting here typing and have come to the conclusion that I should start a bakery that makes cookies out of people almost empty bags of chips, like a Cheeto dust cookie, or a peanut butter Funyun cookie or chocolate chocolate chip Dorito cookie.

Yes. this is a good idea. Oh man, I am a genius.

But back to theeese cookies. Start with these. I%u2019ll let you know when I open the storefront to Garbage Cookies (that is what I’ll call the place) You can stand in line for the peanut butter Funyun cookies. I have a feeling about that flavor. Until then%u2026

To the cookies!

The stuff. The small bowl has flour, baking powder and baking soda. The big bowl has brown and white sugar. Then you need oil, almond milk, vanilla, chocolate chunks, some pretzels and some plain salted potatoes chips.

Start with the wet. Mix the oil, the milk, and the vanilla into the sugars until completely smooth

Whisk together the dry stuff.

And mix until its a cookie dough. Now here is the thing, you need to stick the dough in the fridge for a couple hours and if you mix in the chips and pretzels now, well I think that might make them extrealemy soggy, so hold off. For now, cover dough and refrigerate for 2-4 hours.

When the time comes for baking, grab the mix ins and with whatever method you chose, crush the chips and pretzels into small bits. (avoid turning into a dust, you want bits)

All salty and crumbly and ready to go

Grab the dough from fridge and dump in the stuff that needs to go in (crushed chips and pretzels and chocolate chunks).

Scoop dough into balls and place on a baking sheet.

Into the oven and out they come all golden brown and smelling like yes and mmmmmm.

Get those cookies on a wire rack to cool and to free up the baking sheet to keep baking.

Look at this proud cookie. Chips, pretzels, and chocolate chunks all on display.

Now is when you get yourself a plate, pile it up high, and eat.

Remember, sharing is caring so maybe share a cookie or two. (but like you don%u2019t HAVE to)

Stay happy this weekend.

-C

makes about 2 dozen cookies

• 2 cup all purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 cup packed brown sugar

• 1/2 cup white sugar

• 1/2 cup canola oil

• 1 teaspoon vanilla

• 6 tablespoons plant milk

• 1/2 cup crushed potato chip

• 1/2 cup crushed pretzels pieces

• 3/4 cup chocolate chunks or chips

In a large bowl, mix together the sugars, oil, milk, and vanilla until completely combined. In a separate bowl, whisk together the flour, baking powder and soda. Dump the dry into the wet and mix until the dough comes together. Gather the dough together in the bowl and cover with plastic and stick in the fridge to rest for at least 2 hour and up to a day.

When ready to bake, preheat oven to 350

Right before you take the dough from fridge, get your chocolate chunks, pretzels, and chips out. If the chips and pretzels are not already in little bits, place them in a bag (just use the chip bag if you have it) and smash with a heavy object until you turn the chips and pretzels into bits. Be carful that you don%u2019t turn it all into a dust, look for small bits. Pull dough from fridge and mix the stuff in. Scoop out balls of dough and place on baking sheets. Bake cookies in oven for 11-12 minutes or until lightly browed. Remove from oven and immediately transfer cookies to a wire rack to cool.

And now you eat.

Store uneaten cookie in a airtight container for up to a week or freeze them but I doubt you will have too. The cookies went fast.

I picked up the first summer farm share this week. (Whoo Hoo!!)%u00a0In it included lettuce, spinach, kale, cilantro, and potatoes. A heavy on the greens,%u00a0start to the season, but I am never going complain when it’s heavy on the greens. I could eat greens, any greens, by the bucket full (and basically do).%u00a0And there was pyo cilantro, which I wasn’t expecting for a least a week or two so that was just fantastic because oh how I have missed fresh herbs.%u00a0

So greens went directly to my stomach without a chance, but the potatoes and cilantro I left so I could make something to share with the mr. Roasted potatoes because that’s my favorite way to eat a tater and covered in lots and lots of cilantro because yes, and when you eat cilantro, you must eat a lot of it. Lime juice for good measure and you got yourself a dank little potato dish if I do say so myself.%u00a0

The stuff. Potatoes, cilantro, limes (you probably only need one), garlic, olive oil, and salt and pepper.

After washing your potatoes, dice them into mouth sized pieces and place them into a pot of cold water%u00a0

Dice potatoes go into pot and need a little boil. If you have a pinch of salt to toss into the water, well you should do that.

After boiling for a few minutes, give the poe test, if you can kind of pierce a potato with a fork, they are done.%u00a0%u00a0You don’t want to completely cook the potatoes, you just want them juuuust barely fork tender.. Once they get there,%u00a0strain them.

Let the potatoes drain for a minutes or two to make sure all the water is gone. In the mean time, mince up the garlic.

Add the garlic with a big pinch of salt and pepper and a glug glug of olive oil back to the pot (you could use a new bowl, but why dirty another dish?)

Add in the drained potatoes and toss around until they are all evenly coated.

Dump potatoes onto a baking sheet (if you think of it, preheat the oven with the baking sheet in it… just make sure to be careful when handling hot pans)

Into the oven those taters go to roast and be great.

And sometime between putting the potatoes in the oven and taking them out, chop up the cilantro.

Once potatoes are all nice and golden roasted, remove from oven and drizzle and toss the juice of the lime all over. Place the potatoes back into the oven for a few minutes to let them crisp up again.

And then you toss all that chopped cilantro all over those potatoes.

And then eat them. Maybe serve with salsa and whipped avocado because that is what I did and I did good.

-C

Serves 2-4 peoples

• 2 1/2 %u00a0pounds small yellow potatoes
• 1 bunch cilantro
• 4-6 cloves garlic%u00a0
• 1 juicy %u00a0lime
• 2-3 tablespoons olive oil
• salt and pepper

Preheat oven to 425 with the baking sheet preheating in the oven as well.

Wash potatoes well and chop into pieces about an inch or so big and place in a big pot of cold water. Once you got all the potatoes in the pot, add a pinch of table salt and bring the potatoes to a boil. Cook for 5-8 minutes or until the potatoes are just barely fork tender.. don’t over boil them. Drain potatoes.

In either the empty pot (less dishes) or a bowl, combine 2 tablespoon oil with the garlic, a good pinch or two of pepper, and same with salt. Mix around then add in the potatoes. Toss to coat and if you feel that you might need little more oil, drizzle in a bit more.%u00a0

Dump coated potatoes onto a %u00a0preheated baking sheet and place in oven for about 40-50 minutes, giving the potatoes a good stir after 30. You want the potatoes to be a nice roasted brown. Once roasted, pull potatoes from oven and squeeze the juice of the lime all over the potatoes. Toss and place the potatoes back into the oven for a few minutes just to crisp up a bit. While the potatoes are crisping up,%u00a0chop the cilantro. After the few minutes, pull the potatoes back out and toss with the cilantro. Season with more salt and pepper if needed and then just eat them. I like to serve with salsa and some avocado situation, but ketchup or naked works too.
%u00a0

Easy quick dinners are no joke because sometimes life happens and then you are hungry, then hangry, %u00a0then maybe yelling and or tears start and nothing is ever going to be good again. And then you eat and everything is A OK, but that time between tears and food can be long, especially when you just can’t think so one should have a least a good 2 or 3 good dinners up there sleeve (besides pasta) that can be made quick and easily to avoid the fallout of food deprivation.%u00a0This bowl of goodness here is one of those. And sure some people might not always have a sweet potato,%u00a0tahini, or chickpeas is the house %u00a0(I ALWAYS have a sweet potato or some type of winter squash and tahini and chickpeas…%u00a0they are staples here)%u00a0but with a tiny it of foresight, you can make these things happen too. And then you will make it and realize that you must have these ingredients on hand at all times because yeah, a good go to meal that will prevent the tears.

Admittedly I have made this for the mr but he is not that into it. Says he is not a huge fan of sweet potatoes. (what the fuck is wrong with him?) But me, I eat is and I eat it all.. The sweet potato/chickpea/tahini combination is classic fantastic. This hash is sweet potato sweet, a little chickpea crunchy, salty, savory,%u00a0and creamy citrusy. %u00a0It’s all sorts of goodness. I tossed this hash on a big bed of kale (any sturdy green would be good) and only good things happen in my mouth. So the mr.%u00a0might not like it but I am starting to realize (after 15 years) that my taste is far superior to his. Haha. (but really) %u00a0Quick and easy (and healthy) and good. %u00a0Make it once and it will turn into on of your go to dinners, unless you don’t like sweet potatoes. In that case there is pasta.%u00a0

The stuff. Chick peas (I had just made a batch but if you don’t have any made already, grab a can) a sweet potato, an onion, a lemon, some tahini, and garlic Also some cumin and chili powder, olive oil, and salt and pepper.%u00a0

Preheat your oven and chop up the onion and sweet potato into mouth sized pieces.%u00a0

Toss the chopped stuff onto a baking sheet with the chickpeas.

Drizzle the whole shebang with olive oil and toss with cumin, chili powder, and salt and pepper. %u00a0

Into the oven it goes.

Half hour later it is all roasted and ready.

Oh quick, make this before the stuff is out of the oven. Tahini, minced garlic, a dash of salt, a bit of the liquid from the chickpeas and the juice of a lemon. Just stick it all in a cup or bowl and mix it around. Then it’s done.

Scoop the hash into a bowl (I like a large pile of greens underneath) and cover with the tahini sauce.%u00a0

Eat is all to your face.

-C

dinner for one, a side for two.%u00a0Very easily doubled or tripled.%u00a0

• 1 sweet potato
• 2 cups or 1 can cooked chickpeas drained but liquid reserved%u00a0
• 1 medium yellow onion
• 1 tablespoon cumin
• 1 teaspoon chili powder
• salt and pepper
• 2-3 tablespoons olive oil
• 3 tablespoon tahini
• 1 lemon
• 1/4- 1/2 cup of aquafaba (chickpea liquid)
• 2-3 cloves garlic

Preheat oven to 425

Chop sweet potato and onion into mouth sized cubes and place on a baking sheet. Add the drained chickpeas and drizzle with olive oil and toss around. Sprinkle on the cumin, chili powder,%u00a0salt and pepper, and toss that around again. When the oven is preheated, slide the baking sheet on in.%u00a0

While the stuff is baking, mince the garlic and place it in a bowl with the tahini, the juice of a lemon, and a pinch or two of salt to taste. Add in 1/4 cup of aquafaba and mix it all around.%u00a0If to thick for your liking, add a little more of the aqaufaba until its a good consistency.%u00a0

Check the stuff in the oven after 20 minutes and give it a toss.%u00a0%u00a0Keep baking for another 5-10 minutes or until the sweet potato is cooked and starting to brown. Remove from oven and dump into a bowl (maybe on a bed of greens or rice) and drizzle all over with the tahini sauce.

Eat

I am finally getting to the point in the kitchen that I have stuff for food other then lentils and carrots. Slowly I am restocking all the food and spices that I have let myself run out of when we started the moving out process. It has been a great purge, especially for all of my spices, which I have (or had) so many of and some where maybe not as fresh as they should be. Slowly I have been dumping those not so fresh spices into the crock pot with beans and replacing with freshy fresh ones.

The other day I did a spice run at the coop. Bulk spices are the way to go but sometime I can get a little out of hand. A pinch of this, a cup of that. I want them all, but I was pretty good. Just a few for now, and nothing to crazy.%u00a0 One that I did get was dill, lots and lot of freshly dried dill (I might have gone a little overboard with the amount I bought. I guess I was worried I might run out of dill, but its ok, I will for sure use it.). What to do with dill? Well toss pretty much anything with some dill and vinegar and you got yourself a dill pickle of sorts which is great.%u00a0 I just so happen to have a pickle craving and not a pickle in the house so me and my abundance of dill went and pickled potatoes to make french fries. And I must say, these fries are freaking amazing.%u00a0 Everything fantastic about dill pickles and french fries all in one. Baked because I don’t fry things, and not at all french. These fries are just what I needed to hit my dill pickle craving and use up some of my abundance of dill.

Here’s to the pickle fries. Mouth puckering goodness!

The stuff. A few russet potatoes and some vinegar. Salt, pepper, garlic powder, onion powder, and dill are the spices to use. And olive oil, which is not pictured but necessary.

First off, cut up the potatoes into fries. Cutthe potato in half, then cut that half in half, then each half of half into strips… easy easy. Toss the now fries into a big bowl of cold water as you go. (It removes some of the starch so your fries are not soggy)

Stain the starchy water from the bowl then dump the vinegar in with the potatoes, tossing as you go. And now you wait. Stick the potatoes into the fridge for about 1/2 hour to an hour, tossing the them around ever 10 minutes or so. (the longer they are in there, the more vinegar they will absorb)

Now preheat. Strain the vinegar out of bowl, drizzle potatoes with olive oil and toss until evenly coasted then sprinkle on the spices.

Pretty potatoes, looking good enough to eat(but don’t eat raw potatoes, that is gross and will make you sick)

Single layer on a baking sheet, ready for the oven.

Baked until golden crispy and nice. Didn’t even wait for a plate, just some mustard and off we go.

Dill pickle french fries. So good.

Bye

-C

should serve 2 people

• 3 Russet Potatoes
• 1/4 cup white vinegar
• 2 teaspoons dill
• 1 tablespoon salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• i teaspoon pepper
• 2-3 tablespoons olive oil

Rinse potatoes then cut lengthwise into 4 equal pieces. Then cut each slice into long strips about 1/2 inch . Place the cut potato into a bowl of cold water and toss them around to remove a bit of the starch. Drain the water then dump the vinegar onto the potato and toss around. Let sit for 30- 60 minutes in the fridge, tossing ever 10 minutes or so.

Preheat oven to 400.

Once the oven is hot, pour off the vinegar from the potatoes (can be reserved for cleaning) Drizzle the potatoes with olive oil, making sure they are evenly coated, then mix all the spices together and sprinkle all over potatoes. Place coated fries single layer on a baking sheet and into the oven they go. Bake for about 45 minutes flipping after about 25. Fries are done when they are golden brown and crispy.

Serve with ketchup, mustard or whatever you like on fries or pickles.

Hey there friends! You doing alright? You good? Just checking in because I care.

My week was good, even if it did blow on by super fast. That’s the way it always goes for me. The closer to the end of the year, the faster time seems to fly. You too? Anyway. I am talking it all in, trying to stay sane and not get pulled into the crazy that can happened this time of year. Mostly just talking all the long walks I need and staying out of the way but still enjoying the ones around me. There is a balance you know. And I am not afraid to run away when I need to.

So besides the norm of life, Tuesday was the mr’s actual birthday so we celebrated. Just the two of us. After breakfast and heart shaped balloons, we went for an awesome drive to an awesome hike in the national forest. Yes it was a little rainy and the ground was so icy and I fell and jammed by arm, but it was still so so so nice. The waterfalls we saw we raging and there was not another human soul around. It was superb. Then we got lunch (he got lunch, I packed my own) and we ate our food near a much smaller waterfall. After that, coffee and then home where we watched a movie and finished making Christmas cards. Lasagna for dinner (for him, I ate chili) and a little heart shaped ice cream cake I made him (I am the best), gave him his pencil painting, and then we just hung out, I fell asleep, and that was that. Delightful, calm, and just really nice to spend the day together.

Rest of the week went on. Me, I was trying to get a few projects done. Worked at the studio, watched all the lovely snow completely melt. The mr has been working away at this and that and is keeping itself more then.

Yesterday was the 2nd annual sugar cookie house decorating extravaganza. And what a blast we had. A bunch of littles, a bunch of cookies and a bunch of candy. Amazingly enough, everyone ate all there lunches and refrained from eating all the candy. The restraint and force I saw in these littles eyes…Gave me hope for the future. HA. But seriously, they were so into it and everyones turned out so great. Even the mr got into it and made a house topped with marshmallows and cauliflower. And after the houses were built, everyone left and I turned up the Christmas jams, grabbed the vacuum and all the cleaning rags, and set to work. Turns out tootsie rolls smashed into the floor is not easily removed.

Today is a day of catch up and errands. The mr is trying to finish up a project he needs to send off to the world, I need to get on finishing off some more rainbows. And maybe we should do some grocery shopping. And maybe I’ll take a trip to the library. Stuff to do yes, but hopefully still a semi relaxing day. Maybe it will even get cold enough and start to snow. I need a walk in the snow.

Interesting internet from the week.

-I am kind of shocked the the number is so low. Come on people, cooking is awesome and makes you awesome. The Grocery Industry Confronts a New Problem: Only 10% of Americans Love Cooking

–Winter camping is a great way to see more nature and fewer people. I am going to start working the mr to get him to agree to go soon.

– Is it crazy that I miss landlines? OR more so, I think I miss that says of no cell phones. And now with cell phones, you can’t eavesdrop on other people conversations , or like legally and easily anymore. How the Loss of the Landline Is Changing Family Life

–These 3 supertrees can protect us from climate collapse. But can we protect them? Trees are everything so of course trees are part of the answer to helping the planet. Hopefully humans don’t fuck them up too.

-Did you get into the “finding joy” of all your shit? How did that go? Did Marie Kondo fans keep their houses tidy all year?

–Shopping Sucks Now. I have always though shopping sucks, but I agree, it sucks even more. There is just to much!

–Drink Up, Calm Down. Fancy expensive drinks for wellness…. I don’t know, I totally believe that food is medicine but some of the shit out there…. I guess just beware and don’t fall for fancy pants weird language saying miracle and shit.

-imoprtant. How To Reduce Food Waste

–Do I Really Have to Clean My Sheets Every Week? And 9 Other Things We Were Told Are Mandatory. Yes YES YES to the sheets!

-Lovely. ‘The Bird & the Whale’ Tells a Short and Sweet Tale Using Paint-on-Glass Animation

And pictures from the week.

I don%u2019t think I can ever eat potatoes any other way ever again.

It started with me, doing my weekly pantry cleaning, you know, when I wipe down ever surface, count all the beans and lentils in the jars to make sure I am not running low, and inspect every squash for soft spots. I was just going about my thing when I looked over at my waffle iron. Poor, sad, underused. And it hit me. When was the last time I waffled anything? I remember how excited I was when I found it a few years back at a thrift store. Such a cutie little iron. When I brought it home, I used it a bunch of times for maybe a week or two. And then it was put away and I think I have busted it out like 3 times in the past 2 years. So not cool.

I also noticed I had a shit load of potatoes left from thanksgiving.

And there I had it, a reason to use the waffle iron and a way to use up the potatoes. And now, now I am a potato on the waffle iron addict, which is weird because I am not a overly potatoy person in general. But now with this new waffled hash brown thing, well I might just be eating potatoes all day, every day. (At least until I get sick of them or I run out of potatoes.) They come out soft and fluffy inside, super crispy in ever little nook and cranny, outside. Evenly, perfectly cooked. It%u2019s hard to explain, but they are just, ugh, so good, especially dipped in mustard for a fantastic hash brown snack. (Yes mustard, no not ketchup. Let me do me, you do you.) Or smothered in refried black beans topped with salsa and avocado (that was the dinner version). These hash browns. Just make some and you will see.

And no matter what happens with my hash brown phase, I will be damned if I ever let the waffle iron go so long without use. It deserves better then that.

To the best hash browns EVER!

The stuff. Potatoes, salt and pepper, and a little oil.

Shred potatoes. Simple, easy.

Place the shredded potatoes into a clean dish towel (avoid paper towels because paper towels are the devil) and squeeze as much of the liquid out as you can.

Dump the squeezed out shredded taters back into the bowl and sprinkle with salt and pepper and mix it around.

Oil your hot iron and pile on the potatoes. Then close it and press it down. It%u2019s a bit dependent on your iron how long they will need to cook fully, mine took about 9 minutes on high. But maybe just stand close by and check yours after 7ish minutes but expect maybe 10 or so.

Deep golden brown and crispy all over.

I mean, really look. Every surface browned and crispy. It is freaking perfection!

And then like any good waffled food, you plate it, and eat it. Me, with horseradish mustard and a big stupid smile.

Thank you waffle iron. You done good.

-C

makes 2-3 servings

• 2-3 small to medium sized starchy potatoes (Russet or Yukon Gold)

• couple teaspoons olive oil

• teaspoon each of salt and pepper

Preheat your waffle iron to high

Shred potatoes on a box grater. Once shredded, gather in a clean kitchen towel and squeeze as much of the liquid as you can from the potatoes. Place potatoes back into bowl and add in about a teaspoon of each salt and pepper and mix around.

Open iron and brush with oil. Place shredded potatoes on the iron, kind of pack together, and close. If it locks, lock it shut, if it doesn%u2019t push it down. And let cook, for about 10 minutes, checking after 7ish (you iron might have more power the mine does). Once the potatoes are a deep golden crispy brown, remove from iron.

Then eat. Any way you want. Plain, with mustard or ketchup. Next to some scramble something or another. Piled high with some black beans and salsa. Whatever. Just eat them and be happy for the waffle iron.

It%u2019s not too late to get in a little end of the year baking. It is actually the perfect time to bake. All the holiday hub bub is still going on so there is usually still people all around still willing and able to eat your offerings (if you were so inclined to share), the days just feel more slow and of need of warmth and lovely smells. Plus we need something to do while while waiting for New Years, because we are just all sitting around waiting for that ball to drop, right? HAHAHA. No.

Anyway, I have been wanting to make some version of a boiled clementine cake for a while now. I love that fact the the whole clementine goes into the cake, that there is no peeling or zesting or juicing. It is just boil the clems for a little while to get the bitterness out and you are good to go. And it doesn%u2019t hurt that right now is citrus season so I have a humngo bowl of clementines, plus a shit load of other oranges and other citrus to go through so the thought of tossing a good few clementines into a cake, well it was just what needed to be done.

And the family is coming over to eat and trash my house so I needed another dessert besides the half eaten ice cream cake left in the freezer from Camereon%u2019s birthday/Christmas. So I baked that they will eat. And there we go. Win win.

Now to the clementine cake.

The stuff. Flour, baking powder and soda, salt, sugar, oil, cinnamon, vinegar, clementines, and powdered sugar.

First you need to boil the clementines. Big pot, fill with water, place clems inside, bring to a boil, then simmer for 2 hours. Seems like a long time but just do it while you are making and drinking coffee or doing laundry or whatever. You don%u2019t need to keep an eye on them, other then to check that the water hasn%u2019t evaporated, and it smells so nice.

After the 2 hours are up, remove clementines from water and let cool enough to handle. Cut in half. If there are giant seeds, remove them.

Place the clementines into blender and blend until silky smooth.

Now the other stuff. Flour, sugar, salt, baking powder and soda, and cinnamon. All into big bowl.

Whisk together until incorporated then add in the clementine puree, the oil, and the vinegar. Whisk together until it becomes a uniform batter.

Scoop batter into a very well greased bundt cake pan and bake, 50-60 minutes, until tester comes out clean.

The big revel%u2026. And it went perfect! Now time to let this sucker cool a bit on a wire rack.

While the cake is cooling, make a simple glaze. Just powdered sugar and fresh (not boiled) clementine juice. Mixed unit glaze consistency.

Once the cake is pretty much cooled, pour on the glaze.

And now it is cake time.

-C

Makes one bundt cake

• 2 1/4 cups all pupose flour

• 1 cup white sugar

• 1/2 teaspoon salt

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 tablespoon vinegar

• 1/2 cup any neutral oil

• 1 teaspoon cinnamon

• 6 clementines (you need 2 cups pureed)

  For the glaze

• 1 cup powdered sugar

• 1 clementine

To start, place 6 clementines into large pot and fill with water. Place on stove and bring water to a rapid boil then reduce heat and continue to simmer clementines for about 2 hours.

Once clementines are cooked, cut in half and check and discard any large seeds. Place the clementines into a blended and blend until smooth. Should have about 2 cups puree. If you are short on volume, add water to make up the difference.

Preheat oven to 350

Grab a large bowl. Dump the flour, baking powder and soda, salt, cinnamon, and sugar and whisk together until completely incorporated. Now add in the clementine puree along with the oil and the vinegar. Mix until completely incorporated. Scoop batter into a well greased burnt pan (at least 10 cup capacity) then place into oven on middle rack and bake for 50-60 minutes until a tester (or a fork) stuck in to the deepest part of the cake comes out clean.

Once baked, remove cake from oven and allow to cool for a few minutes in pan, then flip the cake out of pan, gently of course, and hope you greased it well enough for it to just pop out. Once removed from pan, allow to cool on a wire rack.

While cake is cooling, make the glaze. Powered sugar into a bowl along with the juice of a clementine. Mix together. If the glaze is to thick, add more juice (or water), to thin, a little more powdered sugar until you reach your desired consistency (pourable but not runny is good) and once cake is cooled, pour glaze all over.

And then eat cake.

I love December, basically because it is a month long excuse to always be baking cookies. And listen to Christmas music. And have a lovely big ass tree in the house covered in lights and dried fruit. Plus snow if we are really lucky. December. It%u2019s a good month.

And we are getting to that time when now most of us have serious cookie making on the brain. I bet if you ask 5 people what they are planning on doing in the next few days leading up to Christmas, at least 3 of them will tell you they are making cookies because really, that is what you should be doing. That is if you like to bake. If not, then by all means, skip cookie baking.

Now what cookies to bake? Well you got to have chocolate chip, and peanut butter. Plus some no bakes and sugar cookies, but also, I think, some type of gingerbread.

These cookies are the gingerbread something. I added cardamon because I think cardamom is delicious and think everyone will think so too, And lemon because lemon goes with cardamom and ginger and lemon cardamon ginger just has a nice ring to it. Then crinkle because I didn%u2019t really want to roll out dough and cut out shapes (I was being lazy), but I wanted pretty and I am really Into the crinkle look.

These cookies were a huge hit. Not crispy like a snap, but not cakey or overly soft. A nice chew and deep in flavor. The mr was basically smuggling these cookies all day before I had a chance to really hide them and he is not a typical gingerbread lover but he told me that these cookies might just be the best cookies he has ever had. So yeah, I guess this is now my new winner gingerbread cookie recipe.

And no joke, these are probably the best smelling cookies I have ever made. I wanted to bottle up the smell and wear it on me like a teenage boy wears a new bottle of axe. Seriously, I kept sniffing my sweater all day long just to get a good hit of the smell. So good!

Now to the cookies!

The stuff. In one bowl there is flour, salt, and baking soda and powder. The other bowl is brown sugar and molasses. There there is a couple flax eggs, some oil, a lemon for it%u2019s zest, and spices of ginger, cardamon, cinnamon, and black pepper. Also powdered sugar to roll and crinkle these cookies.

Wet stuff. Sugar, molasses, flax eggs, and oil. Mix until combined.

Dry stuff. Flour, baking soda and powder, salt, and the spices. Add in the lemon zest too and whisk to combine.

Wet into dry. Grab a wooden spoon and mix until a cohesive dough forms. And yes you can give up the spoon after a minute and use your hands to complete the mixing%u2026 I did.

After dough is mixed and uniform, pop the bowl into the fridge for a little while to give he dough some time to rest. Half an hour is good and you could even leave it for a day if you wanted to, just cover it if you do.

And when the dough has had it%u2019s time, scoop, roll into balls, ans roll around and completely coat in powdered sugar.

Sugars balls of dough. Now pop them into the oven.

TA DA! Baked and all crinkly.

Let the cookies cool on a wire rack because that%u2019s how all cookie cool. And smell that delicious oh so lovely smell. It really is amazing, no?

Then onto a serving plate and now you have cookies for your mouth face.

Happiest happys of all the days to come! Now go eat cookies!

-C

makes around 2 dozen cookies

• 2 1/2 cups all purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 tablespoon ground ginger

• 3/4 teaspoon ground cardamom

• 2 teaspoon cinnamon

• 1 teaspoon pepper

• zest of a lemon (about 2 teaspoons)

• 3/4 cup brown sugar

• 1/4 cup molasses

• 2/3 cup neutral oil (I used canola)

• 2 flax eggs (6 tablespoon warm water mixed with 2 tablespoon ground flax seed)

• 1/2 -3/4 cup powdered sugar

To start, grab a bowl and mix together the brown sugar, molasses, oil, and flax seed eggs until completely combines. In another large bowl, whisk together the flour, all the spices (ginger, cardamon, cinnamon,and pepper), baking powder and soda, and salt. Pour the wet mixture into the bowl with the dry and mix together until a cohesive dough forms. Place dough in fridge for about a 1/2 hour to up to a day to let dough rest for a bit. If you are going to keep in the fridge for a while, just cover it up.

When ready to bake, preheat oven to 350 and measure out powdered sugar into a bowl

Remove dough from fridge and using a scoop or just eyeballing it, scoop about 2 tablespoons worth of dough. With each scoop, roll the dough into a ball and place into the bowl of the powdered sugar and roll around unit completely coated. Place ball on a baking sheet, giving it a little pat down, NOT squishing it down, just a little indent. And don%u2019t overcrowd balls, give them a little space.

When your baking sheet full, place Into hot oven and bake for 12-13 minutes or until the cookies have puffed and flattened out a bit, are golden brown on the bottoms, and the tops are all crinkly and lovely. Once cooked all the way, remove from oven and transfer cookies onto a wire rack to cool.

Then eat a warm one. Heck, eat 2 warm ones, then do what you will with the rest.

Store cooled cookies in an air tight container at room temp for 3-4 days. They can also be frozen for long term storage but why do you need to store your cookies? Jest eat them.

It is exactly that time of year. Apples galore, cool days in need of a little extra warm, meaning a warm oven is welcome, if not needed. It%u2019s the best time of year, or at least one of them.

And so I bake bread. Sometimes just a roll, and sometime a loaf, almost everyday. I love bread baking because, well just because. Plus it%u2019s what people want to eat and will always eat because I guess bread=love. Makes sense to me.

This bread was made from a small dip in the 2 gallons of applesauce I made the night before. (We had sooooo many apples). The mr isn%u2019t the biggest fan of applesauce, says he would rather eat a fresh apple. I kind of get it, but dude, warm, chunky, slightly cinnamon-y applesauce%u2026 I mean, that is happiness right there. Right? Anyway, I am trying not to eat all the applesauce to my face by myself at once (it has been a challenge) and plus I needed to make the mr some bread, so I figured what the hell. I%u2019ll just use applesauce as my liquid in the bread. And so I did and that is that and now that mr really like applesacue (when it is baked into bread)

This bread is a basic sandwich type bread. The apple taste is there but not overwhelming so it can be used for sandwiches of all kinds, toast, just eating with a smear od something, or not. Just a overall good loaf of bread with a little extra from the apple. And braided because I was feeling classy. It%u2019s amazing what at little braiding of bread dough can do for your self esteem. Made me feel like I was the coolest person in the world. Haha!

Now to the bread.

The stuff. A few apples, regular all purpose and white whole wheat flour, salt, applesauce, maple syrup, yeast, and warm water.

Applesauce, shredded apple, maple, yeast, and a little water get mix up and let to sit for a few minutes to activate yeast. Then the salt gets mixed in, along with all the flour. Stir until dough forms. Dough should be slightly sticky, ut not wet. IF wet, add a handful more flour. To dry, add more water.

Dump the dough onto a floured surface, cover your hands in flour, and knead dough for about 5 or so minutes, adding more flour as needed to keep dough from sticking, until the dough is a nice and cohesive texture.

Nice looking dough. Now roll dough into a ball.

Place dough in a clean wet or oiled bowl and cover with a damp cloth for one to one and a half hours or until dough doubles in size.

Dump dough onto floured surface.

Cut dough into 3 equal pieces and roll out into long longs.

Braid logs together. You can stop here bake it this way or%u2026

After placing it on a parchment lined baking sheet, tuck the ends of the braids underneath each other and make it like this. Either way. And once you have the dough on the baking sheet, brush a little water or plant milk on top and let dough rest for 15 minutes of so while the oven preheats.

Before oven and after oven. Classy, right?

Then for shin and soft crust, rub warm loaf with some plant butter.

And for the hard part. Let it cool before slicing it. Ok sure, a little warm is fine, but wait at least 20 minutes (an hour would be best) and then eat you some bread.

Eat you some bread. That%u2019s a t-shirt right there.

Happy Fall friends!

-C

makes pretty one loaf

• 2 cups all purpose flour

• 1 1/2 cups white whole wheat flour plus more for kneading

• 1 cup unsweetened room temperature applesauce

• 1 large or 2 small apples ( about 2/3 cup shredded apple)

• 1/4- 1/2 cup warm water

• 1 tablespoon maple syrup or honey

• 2 teaspoons active yeast

• 1 teaspoon salt

• 1 tablespoon or so plant milk or water

• 1 tablespoon plant based butter (optional for rubbing on finished bread)

Grab the apples and shred them until you have 2/3 cup shredded apple. In a large bowl, mix together the applesauce, shredded apples, yeast, 1/4 cup warm water, and sweetener.and let yeast activate for a few minutes. Add in salt, the all purpose flour and the 1 1/2 cups white wheat flour. Stir together until dough forms. The dough should be a little bit sticky so if the dough seems to dry, add in 1/4 cup more warm water. If it seems really wet, add in a handful more flour.

Dump dough out onto a well floured surface and knead for about 5 minutes adding a little bit of flour to the counter as needed to prevent it from sticking. Once dough is cohesive in texture, roll into a ball and place into a clean wet or oiled bowl. Cover with a damp towel and allow the dough to double in size. Should take between an hour and an hour and a half.

Once dough doubles in size preheat oven to 400

Dump risen dough back onto a well flour counter. Cut the dough into 3 equal sizes and roll each piece into long logs about 20 inches or so long. Place each roll next to each other and braid. Grab a baking sheet and line with a piece of parchment paper. Sprinkle with a bit of flour and place braided dough onto sheet, either as a braid or if you want, like I did, wrap the braid around itself into a rounded braid situation. Tuck ends into each other and under the loaf. Brush the top gently with a little plant milk or water and let rest for about another 15 minutes or so.

After the rest, place dough into preheated oven. Bake for 35-45 minutes (Less if left long braid, more if wrapped braid) or until the top is a deep golden brown and when tapped on the bottom, it sounds hollow. Also can use an insta read thermometer and check temperature. You want it to reach 190 degrees.

Once bread is baked, remove from oven. If you want the top to stay a little crispy, don%u2019t do anything but let it cool. For a softer, shinny crust, rub the top while it is still warm with some plant based butter.

Let bread cool completely before cutting.

Then eat it like you would eat bread. Any and every way.

Store cooled loaf in a airtight bag on counter for 2-3 days but if not eating that fast, slice and place into freezer. That way you can pull out individual pieces and toast as you want.

Kind of a spur of the moment cake situation. I was in the middle of doing some paper work and remembered that I had made plans with the littles to go bike shopping and do dinner. Usually when they come over for dinner I don%u2019t make a point to have a dessert (they are happy with a handful of chocolate chips if I have nothing) but I felt the need to have something special. I mean, bike shopping, that%u2019s a big deal and they were so excited so I wanted to have a little celebration cake thing. A, YIPPIE YOU GOT BIKES! cake. It just seemed like the right thing to do.

So I made cake. I running a little short on time (yet I still had time to take pictures%u2026.) so I went with my trusty one bowl, super easy chocolate cake. (This is everyone in my families favorite cake). Peanut butter frosting because it was right in from of me and really, it was for Coco the fat baby. He basically eats nothing but peanut butter these days. And of course because peanut butter and chocolate together are never going out of style. I cooked the cake in a loaf pan because I was just feeling loafy I guess. But This cake could totally be cooked into a cake round or square if you wanted to.

And that was that. I made that cake, they got the bikes (YEA!!!!, although I told them both that they sucked because they walked into a store and picked out bikes in less then an hour. I on the other hand have been bike shopping for more then a month and still haven%u2019t made a decision.) We then came back here to my house, biked around for a while, then ate cake (after dinner of course.)

Anyways. This cake. Rich, dense, chocolatey peanut butter goodness. Has been described as the best cake ever and like a Reese peanut butter cup. If you are into any of that, well this is the cake for you.

To the cake.

The stuff for the cake.. Flour, baking soda, salt, cocoa powder, oil, coffee, vanilla. brown sugar, and apple cider vinegar. And the stuff for the frosting. Peanut butter, butter, powdered sugar, and almond milk.

In a big bowl, whisk together the dry stuff, pinching and breaking apart any big clumps of cocoa or sugar. Then just dump in the wet.

Whisked until glossy and smooth. A perfectly perfect chocolate cake batter.

Pour batter into a greased and lined loaf pan and into the oven it goes. 50-60 minutes or so or until a tester poked in the middle comes out clean. Then pop the cake right on out. Remove cake from tin and let cool on a wire rack.

While cake is cooling, make frosting. Beat together powdered sugar, peanut butter, butter, and milk.

Fully beaten. Ready to frost a cake.

Once cake is cooled, cut in half down the middle, length wise. Then frosting the middle. (Make sure it is cooled in the middle before frosting. If it is still warm, let it cool)

Pop the top back on and frost the rest.

And don%u2019t forget the sprinkles. Went with chocolate and gold because. But you do you and use whatever sprinkles you want.

And then you eat the cake.

I ended up stick it in the freezer to hide for a while%u2026 I guess this cake cold or slightly frozen is just about the best thing ever. The littles damn near ripped my arm off trying to get seconds.

-C

makes 1 loaf cake

• For the Cake

• 1 3/4 cup all purpose flour

• 1 cup packed light brown sugar

• 1/3 cup cocoa powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup neutral oil

• 1 1/2 cups warm coffee

• 1 teaspoon vanilla

• 1 tablespoon apple cider vinegar

• For frosting

• 3/4 cup minus 2 tablespoons peanut butter

• 2 tablespoons vegan butter

• 1/4 cup plant based milk

• 1 1/2 cups powdered sugar

Preheat oven to 350 and grease and line a loaf pan.

In a large bowl mix together the flour, baking soda, salt, cocoa powder, and brown sugar. Break apart any big clumps of sugar or cocoa with your fingers. When that%u2019s mixed, dump in the wet and whisk together until just fully incorporated. Pour batter into the greased pan and stick into oven.

Bake for 55- 60 minutes or until a tester poked into the middle comes out clean.

Once cooked, remove from oven and carefully remove from pan. Place on a wire rack to cool.

While cake is cooling, make the frosting. Just beat together the butter, peanut butter, and milk until nice and creamy. If you find your frosting be too thin, add in more powdered sugar, too thick, a splash more milk.

When it is cooled, cut the loaf in half length wise. Make sure the inside is complete cooled as well. I totally stuck my cake in the freezer for little bit to speed up the cooling process%u2026..

When the cake is cut and completely cooled, frost it. Spread a little less then half the frosting on the bottom layer, stick top back on, and finish the frosting. Cover with sprinkles (if you want) and then that is it.

Serve room temperature or what my people really like is served slightly frozen, which is great because I just cut the cake up and froze individual pieces making for a perfect quick dessert.

I have very strong feelings for heart shaped baked goods. I think that everything, all year round, should be heart shaped. How lovely would that be? It would be ever so lovely, or I would think so anyway. And yes, ok, I was thinking about Valentines Day when I made these cupcakes but don%u2019t let that be the only reason you make a cupcake, cake, or any other baked good into the shape of a heart or pink for that matter.. Hearts are just so sweet and cute and dare I say cuddly? (Can you cuddle baked goods? Let me know if you have and do. We should talk about that). And pink is just a fantastic color, especially when it is the color of the flavor. Purple-y pink equals a taste like berry so all just makes sense.

Anyways. Cupcakes. Made with nutty almond meal to taste all nutty, frosted with blackberry and clementine frosting which is a pairing that all party and non party people will love. A down right deeelightful combination that will, no matter your circumstance in life, make you smile. Because lets get this clear, these cupcakes might look all lovey dovey and Valentines Day-e and are very much a perfect Valentines Day treat, but also can be an everyday, run of the milll, straight up any day, all day cupcakes. Valentines Day does not own the heart or pink.

These cupcakes are for you to love and you don%u2019t need to worry if they love you back. That would be weird.

Slightly off topic thought. How awesome would it be if someone made a cute little teddy bear that when you squeezed it it would scream %u201cWHAT THE HELL! GET OFF ME!%u201d Hahahaha. That would be amazing.

To the cupcakes!

The stuff. Flour, almond meal, baking soda, baking powder, salt, sugar, soy milk, oil, vanilla extract, and apple cider vinegar. Also some blackberry jam, powdered sugar, some vegan butter, and a clementine.

In a big bowl, whisk together the granulated sugar, flour, almond meal, salt, baking powder, and baking soda.

Add in the oil, vanilla, milk, and apple cider vinegar. Mix until fully incorporated.

And that is some mixed batter.

Scoop the batter into well greased muffin tins. I used to different shapes and sizes because I wanted too. You can do the same, just be aware different sizes will cook at different times.

And into the hot oven they go.

Baked, popped out of the tins, and cooling to cool.

Frosting time. Butter, clementine zest, and jam mixed together makes for the prettiest color.

Add in the powdered sugar and juice of the clementine and beat with a beater.

Pretty pink frosting. All natural.

And now that the cupcakes are cooled (you must wait until they are completely cooled) get them frosted.

And of course, adding sprinkles will only make them that much better.

And now you got the cupcakes which makes it cupcake time.

Look at that smile. Thats a smile just for cupcakes, not at all because I told him too.

Happy happy.

-C

Makes 12-16 cupcakes (depending on size)

• 1 1/2 cups all purpose flour

• 1/2 cup almond meal

• 1/3 cup neutral oil

• 1 1/4 cup almond milk

• 3/4 cup white sugar

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 tablespoon apple cider vinegar

• 1/2 teaspoon salt

• 1 teaspoon vanilla or almond extract

• For the frosting

• 3 tablespoons blackberry jam or preserves with or without seeds

• 2- 2 1/2 cups powdered sugar

• 4 tablespoon vegan butter

• 1 clementine (zest and some juice)

Preheat oven to 350.

In a large bowl whisk together the flours, salt, baking soda and powder and sugar until fully combines. In a separate bowl mix together the oil, milk, vinegar, and vanilla. Pour into the dry and mix, by hand, until full incorporated. Scoop batter into well greased muffin tins (heart or other shape up to you) and place into oven for 13-18 minutes (shorter time for smaller cupcakes, longer for larger sized) or until lightly browned and a tester stuck into a cake comes out clean. Pull from oven when done and pop from tin. Place on a wire rack to cool.

While cakes are cooling, make frosting. Beat together the butter, zest of the clementine, and jam. Add in the sugar and the juice and beat until fully incorporated. If the consistency is to thin, add a little more sugar, to thick, more clementine juice or if out of juice, a splash of milk.

Once cupcakes are full cooled, frost, add sprinkle if you would like, and then the only thing left to do is eat them.

Eat cupcakes, store left overs in an air tight container in the fridge for up to a week.

What with all the holiday and family get togethers we have had over here at my house the past few week, we have had quite a few bags of chips and pretzels left over. Always almost empty%u2026 Always dumped into the compost because I mean, I am not so keen on seeing bags of little bits of chips and pretzels in the pantry that I know will never get eaten. Plus it is not like I am saving carrots or grapes or anything I would eat, it%u2019s junk food. But still. I hate the food waste. That is why I made these cookies. To not waste food. And because we had people coming over to the house for dinner and I cannot not have something for dessert. That would be just wrong. And lastly because I am pretty sure that chips and pretzel pieces only make a plain chocolate chunk cookie into an amazing sweet and salty cookie that will just blow your mind.

And I was right. I made the cookies, I feed them to the mr, the sister, friends and all the littles and they just couldn%u2019t get enough.

Current thought. I am sitting here typing and have come to the conclusion that I should start a bakery that makes cookies out of people almost empty bags of chips, like a Cheeto dust cookie, or a peanut butter Funyun cookie or chocolate chocolate chip Dorito cookie.

Yes. this is a good idea. Oh man, I am a genius.

But back to theeese cookies. Start with these. I%u2019ll let you know when I open the storefront to Garbage Cookies (that is what I’ll call the place) You can stand in line for the peanut butter Funyun cookies. I have a feeling about that flavor. Until then%u2026

To the cookies!

The stuff. The small bowl has flour, baking powder and baking soda. The big bowl has brown and white sugar. Then you need oil, almond milk, vanilla, chocolate chunks, some pretzels and some plain salted potatoes chips.

Start with the wet. Mix the oil, the milk, and the vanilla into the sugars until completely smooth

Whisk together the dry stuff.

And mix until its a cookie dough. Now here is the thing, you need to stick the dough in the fridge for a couple hours and if you mix in the chips and pretzels now, well I think that might make them extrealemy soggy, so hold off. For now, cover dough and refrigerate for 2-4 hours.

When the time comes for baking, grab the mix ins and with whatever method you chose, crush the chips and pretzels into small bits. (avoid turning into a dust, you want bits)

All salty and crumbly and ready to go

Grab the dough from fridge and dump in the stuff that needs to go in (crushed chips and pretzels and chocolate chunks).

Scoop dough into balls and place on a baking sheet.

Into the oven and out they come all golden brown and smelling like yes and mmmmmm.

Get those cookies on a wire rack to cool and to free up the baking sheet to keep baking.

Look at this proud cookie. Chips, pretzels, and chocolate chunks all on display.

Now is when you get yourself a plate, pile it up high, and eat.

Remember, sharing is caring so maybe share a cookie or two. (but like you don%u2019t HAVE to)

Stay happy this weekend.

-C

makes about 2 dozen cookies

• 2 cup all purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 cup packed brown sugar

• 1/2 cup white sugar

• 1/2 cup canola oil

• 1 teaspoon vanilla

• 6 tablespoons plant milk

• 1/2 cup crushed potato chip

• 1/2 cup crushed pretzels pieces

• 3/4 cup chocolate chunks or chips

In a large bowl, mix together the sugars, oil, milk, and vanilla until completely combined. In a separate bowl, whisk together the flour, baking powder and soda. Dump the dry into the wet and mix until the dough comes together. Gather the dough together in the bowl and cover with plastic and stick in the fridge to rest for at least 2 hour and up to a day.

When ready to bake, preheat oven to 350

Right before you take the dough from fridge, get your chocolate chunks, pretzels, and chips out. If the chips and pretzels are not already in little bits, place them in a bag (just use the chip bag if you have it) and smash with a heavy object until you turn the chips and pretzels into bits. Be carful that you don%u2019t turn it all into a dust, look for small bits. Pull dough from fridge and mix the stuff in. Scoop out balls of dough and place on baking sheets. Bake cookies in oven for 11-12 minutes or until lightly browed. Remove from oven and immediately transfer cookies to a wire rack to cool.

And now you eat.

Store uneaten cookie in a airtight container for up to a week or freeze them but I doubt you will have too. The cookies went fast.

I love pomegranates but barely ever buy them because they are usually really expensive. A few weeks ago I was pleasantly surprised to find that that the grocery store was selling them at a reasonable price so I bought one. Duh. Anyway, that was a few weeks ago and I have had the pomegranate chillin in the fridge, just waiting for the perfect time to bust open and retrieve all the bright pink jewel like seeds. But I also kind of forgot about it. It was hiding behind a giant rutabaga. When I finally grabbed the rutabaga for some soup, the pomegranate reviled itself again. It was time, it needed to be eaten. And me being me, I can%u2019t not share right? So I asked the mr what he wanted me to bake. He said muffins, and that is how I came to pomegranate orange and poppyseed muffins. Look at me, poster child for sharing good things. I should get a gold star!.

Anyway, these muffins came out awesome. First, they smell so good because anything baked smells good but the orange really shines and the smell is still lingering in my hair. Secondly, people really were into them. The mr said they were amazing when I finally let him eat one (two actually because I made them mini) and when I brought them over to Megans house for dinner, my Dad at one, then two, then three.. ..He stopped at 5, and this was after dinner. When a guy eats 5 muffins and is not a muffin man, you take it as a good sign.

Do yourself a solid this cold ass weekend and bake something. These muffins are a good place to start.

To the muffins!

The stuff. Flour, baking soda and powder, and salt in a bowl. Poppy seeds, an orange, a pomegranate, sugar, oil, vanilla extract, and a little apple cider vinegar.

First, remove arils from the pomegranate. Cut the fruit in half, hold the cut side face down in your hand and place over a large bowl. Take a wooden spoon and wack the outside of the fruit and the seeds will just fall out. And yes , the juice stains so watch out.

Next, whisk together all the dry ingredients and add in the sugar, poppyseeds and the zest of the orange. Whisk again to combine.

And then add in the oil, milk, vanilla, and the juice of the orange.

Mix until just combined. Don%u2019t over mix or the muffins will get gummy.

Last but not least, fold in the pomegranate arils.

Such a pretty muffin batter.

Scoop batter into well greased muffin tins and pop into a preheated oven.

Orange and crimson and golden brown goodness.

Out of tins and onto a rack to cool

And now you eat.

Stay warm this weekend and bake some muffins.

-C

makes 24 mini muffins or 12 regular muffins

• 2 cups all purpose flour

• 2 teaspoon baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1/2 cup white sugar

• 1/3 cup canola oil

• 1 teaspoon vanilla

• 1 tablespoon apple cider vinegar

• 1 cup soy or plant based milk

• 1 orange

• 1/4 cup poppyseeds

• 1 cup pomegranate arils

Note. To easily remove arils (the seeds) from a pomegranate, cut it in half, hold the cut side down in the palm of your hand over a large bowl and wack the outside of the fruit with a wooden spoon. The arils will fall right out into the bowl.

Preheat oven to 350

In a large bowl, whisk together the flour, baking soda, baking powder, salt, and sugar. Zest the orange into the bowl and add in the poppyseed and whisk. Next add in the oil, juice of the orange (about 1/4 cup) the milk, and the vanilla. Mix until just combined. Fold in pomegranate seeds.

Scoop batter into well greased muffin pans and place in oven to bake until golden brown and a tester stuck into the muffins comes out clean, which should take about 15 minutes (22 fish if normal sized)

Once baked, pull form oven and pop from pans. Place on a wire rack to cool.

Eat at your leisure.

Currently it is like 50 degrees outside and raining buckets of cats and frogs and what not. I live in Vt for a few reasons, and one of them is winter, so the warm rain is just not nice. Apparently these cookies are the closest thing to snowflakes I will be seeing for a little while%u2026(sad face inserted here) But I am hoping that juuuust maybe it will turn, and all of a sudden it will be snow coming down and not rain. And that it snows and snows and snows, like a foot or 2 of it. I want so much snow that I am stuck in my house for a least a solid 24 hours (of course with the power still on and all the necessities I would need) and the only way out being by foot or sled. And you know what I would do if I was snowed in? Lounge around in my pj%u2019s all day (or at least until like 10 am), have a never emptying cup of hot coffee in hand, play around outside and make a snow fort, and definitely make cookies. Doesn’t that just sound so nice?

But I am not snowed in, and wasn%u2019t snowed in and probably will not be snowed in for the foreseeable future. But I can still, and did make cookies so there is that. Chocolate cut out snowflakes with orange glaze to be exact. A good all around chocolate cookie jazzed up with a citrus kick. Simple, elegant and perfect for all of your holiday cookie needs. Plus it is just a really pretty cookie. I just might make a few more batches and liter the front yard with them. I%u2019ll make my own freaking snow, even if it is out of cookies. Then I really wouldn%u2019t be able to leave my house due to the crazy fat squirrels attacking the lawn. That would be something. HA.

To the snowflake cookies! (They can be any shape really, but snowflakes are so nice)

The stuff. Sugar, vegan butter, flour, cocoa powder, baking powder, salt, canola oil, brewed coffee, grind chia seeds, vanilla extract, an orange, and some powdered sugar.

First, mix the ground chia seeds with the coffee for caffeinated chia eggs.

Beat the butter with the sugar to give it a good fluff, then add in the oil, vanilla, and chia eggs to the mix.

Place all the dry into a bowl and whisk together until fully incorporated.

Dump the mixed dry into the were and grab a wooden spoon. Start mixing.

Cookie dough is a-formin.

Collect the dough in some plastic and smash into a disk. Place in fridge to rest for at least a few hours, but a day is good too.

Chilled dough, flour, a cookie cutter, and a rolling pin. I think you know what to do. Just really make sure to keep the counter and rolling pin floured or else the dough will stick and that is just so annoying.

Yes this dough is a little delicate, but not in a bad way. It might tear or slightly crumble but you just smoosh it back in there and you are all set. Anyway, after rolling dough out to about 1/2 inch thick, cut cookies out with a well floured cutter.

Cookies on the baking sheet ready for the oven.

Cookies on a baking sheet right out of the oven.

Now those cookies got to cool so get them on a rack.

While cookies are cooling, fix yourself some glaze. The powdered sugar, zest of orange and juice of orange will do the trick.

A good looking glaze. Thick put drizzable consistency.

And to finish. Drizzle the cookies with glaze, dunk the tops in the glaze, or do a little of both (I say both). The glaze does harden after a few minutes so these are very much stackable cookies.

And then what you do with the finished cookies is up to you. I let the mr eat a good few, saved a few for Christmas and dropped some off to some peps. They were well received for sure.

Hope you are enjoying the weekend and are able to get in on some cookie making.

-C

makes about 3 dozen cookies

• 2 1/2 cups flour

• 1/2 cup cocoa powder

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1/3 cup vegan butter

• 1/2 cup oil

• 1 cup white sugar

• 1 teaspoon vanilla

• 2 tablespoons ground chia seeds

• 6 tablespoon coffee or water (coffee brings out the chocolate flavor more)

• 1 orange

• 1 cup powdered sugar

In a large bowl, cream together the white sugar and butter until light and fluffy. Add in the oil, vanilla, and coffee chia eggs. Mix until incorporated. In a separate bowl mix together the flour, cocoa. salt. and baking powder. Dump dry into wet and mix until a dough forms. Gather dough into a ball and place in plastic and flatten into a disk. Place in fridge for at least an hour or overnight.

When you are ready to bake, preheat oven to 350

Take dough from fridge and unwrap. Place on a well floured surface and roll until it is about 1/4 inch thick. The dough is delicate and a little crumbly, but don%u2019t worry to much, just squish it back together and keep rolling it out. With a floured cookie cutter, cut your shapes and gently place them on a cookie sheet. Gather remnants of dough back into a ball and re-roll out and cut more cookies until you have used up all the dough. Place cookies into oven and bake for 11-12 minutes or until the cookies have puffed up a bit and the bottoms are slightly browned. Once cookies are cooked, let cool on a wire rack.

While cookies are cooling make the glaze. Mix about a tablespoon of the zest of the orange with the powdered sugar and add in a few tablespoons of the juice of the orange until the glaze is slightly runny. Once cookies are cooled either dip the tops in the glaze or drizzle the glaze on top of cookies (or do some of both). Then eat. If you wait a little while, the glaze will harden and then you can stack them and then if you want, maybe wrap on a few in little packages to give to someone you like. Either way, place uneaten cookies in a airtight container. Should last about a week, but can you not eat them for that long?

Hey there friends! You doing alright? You good? Just checking in because I care.

My week was good, even if it did blow on by super fast. That’s the way it always goes for me. The closer to the end of the year, the faster time seems to fly. You too? Anyway. I am talking it all in, trying to stay sane and not get pulled into the crazy that can happened this time of year. Mostly just talking all the long walks I need and staying out of the way but still enjoying the ones around me. There is a balance you know. And I am not afraid to run away when I need to.

So besides the norm of life, Tuesday was the mr’s actual birthday so we celebrated. Just the two of us. After breakfast and heart shaped balloons, we went for an awesome drive to an awesome hike in the national forest. Yes it was a little rainy and the ground was so icy and I fell and jammed by arm, but it was still so so so nice. The waterfalls we saw we raging and there was not another human soul around. It was superb. Then we got lunch (he got lunch, I packed my own) and we ate our food near a much smaller waterfall. After that, coffee and then home where we watched a movie and finished making Christmas cards. Lasagna for dinner (for him, I ate chili) and a little heart shaped ice cream cake I made him (I am the best), gave him his pencil painting, and then we just hung out, I fell asleep, and that was that. Delightful, calm, and just really nice to spend the day together.

Rest of the week went on. Me, I was trying to get a few projects done. Worked at the studio, watched all the lovely snow completely melt. The mr has been working away at this and that and is keeping itself more then.

Yesterday was the 2nd annual sugar cookie house decorating extravaganza. And what a blast we had. A bunch of littles, a bunch of cookies and a bunch of candy. Amazingly enough, everyone ate all there lunches and refrained from eating all the candy. The restraint and force I saw in these littles eyes…Gave me hope for the future. HA. But seriously, they were so into it and everyones turned out so great. Even the mr got into it and made a house topped with marshmallows and cauliflower. And after the houses were built, everyone left and I turned up the Christmas jams, grabbed the vacuum and all the cleaning rags, and set to work. Turns out tootsie rolls smashed into the floor is not easily removed.

Today is a day of catch up and errands. The mr is trying to finish up a project he needs to send off to the world, I need to get on finishing off some more rainbows. And maybe we should do some grocery shopping. And maybe I’ll take a trip to the library. Stuff to do yes, but hopefully still a semi relaxing day. Maybe it will even get cold enough and start to snow. I need a walk in the snow.

Interesting internet from the week.

-I am kind of shocked the the number is so low. Come on people, cooking is awesome and makes you awesome. The Grocery Industry Confronts a New Problem: Only 10% of Americans Love Cooking

–Winter camping is a great way to see more nature and fewer people. I am going to start working the mr to get him to agree to go soon.

– Is it crazy that I miss landlines? OR more so, I think I miss that says of no cell phones. And now with cell phones, you can’t eavesdrop on other people conversations , or like legally and easily anymore. How the Loss of the Landline Is Changing Family Life

–These 3 supertrees can protect us from climate collapse. But can we protect them? Trees are everything so of course trees are part of the answer to helping the planet. Hopefully humans don’t fuck them up too.

-Did you get into the “finding joy” of all your shit? How did that go? Did Marie Kondo fans keep their houses tidy all year?

–Shopping Sucks Now. I have always though shopping sucks, but I agree, it sucks even more. There is just to much!

–Drink Up, Calm Down. Fancy expensive drinks for wellness…. I don’t know, I totally believe that food is medicine but some of the shit out there…. I guess just beware and don’t fall for fancy pants weird language saying miracle and shit.

-imoprtant. How To Reduce Food Waste

–Do I Really Have to Clean My Sheets Every Week? And 9 Other Things We Were Told Are Mandatory. Yes YES YES to the sheets!

-Lovely. ‘The Bird & the Whale’ Tells a Short and Sweet Tale Using Paint-on-Glass Animation

And pictures from the week.

I don%u2019t think I can ever eat potatoes any other way ever again.

It started with me, doing my weekly pantry cleaning, you know, when I wipe down ever surface, count all the beans and lentils in the jars to make sure I am not running low, and inspect every squash for soft spots. I was just going about my thing when I looked over at my waffle iron. Poor, sad, underused. And it hit me. When was the last time I waffled anything? I remember how excited I was when I found it a few years back at a thrift store. Such a cutie little iron. When I brought it home, I used it a bunch of times for maybe a week or two. And then it was put away and I think I have busted it out like 3 times in the past 2 years. So not cool.

I also noticed I had a shit load of potatoes left from thanksgiving.

And there I had it, a reason to use the waffle iron and a way to use up the potatoes. And now, now I am a potato on the waffle iron addict, which is weird because I am not a overly potatoy person in general. But now with this new waffled hash brown thing, well I might just be eating potatoes all day, every day. (At least until I get sick of them or I run out of potatoes.) They come out soft and fluffy inside, super crispy in ever little nook and cranny, outside. Evenly, perfectly cooked. It%u2019s hard to explain, but they are just, ugh, so good, especially dipped in mustard for a fantastic hash brown snack. (Yes mustard, no not ketchup. Let me do me, you do you.) Or smothered in refried black beans topped with salsa and avocado (that was the dinner version). These hash browns. Just make some and you will see.

And no matter what happens with my hash brown phase, I will be damned if I ever let the waffle iron go so long without use. It deserves better then that.

To the best hash browns EVER!

The stuff. Potatoes, salt and pepper, and a little oil.

Shred potatoes. Simple, easy.

Place the shredded potatoes into a clean dish towel (avoid paper towels because paper towels are the devil) and squeeze as much of the liquid out as you can.

Dump the squeezed out shredded taters back into the bowl and sprinkle with salt and pepper and mix it around.

Oil your hot iron and pile on the potatoes. Then close it and press it down. It%u2019s a bit dependent on your iron how long they will need to cook fully, mine took about 9 minutes on high. But maybe just stand close by and check yours after 7ish minutes but expect maybe 10 or so.

Deep golden brown and crispy all over.

I mean, really look. Every surface browned and crispy. It is freaking perfection!

And then like any good waffled food, you plate it, and eat it. Me, with horseradish mustard and a big stupid smile.

Thank you waffle iron. You done good.

-C

makes 2-3 servings

• 2-3 small to medium sized starchy potatoes (Russet or Yukon Gold)

• couple teaspoons olive oil

• teaspoon each of salt and pepper

Preheat your waffle iron to high

Shred potatoes on a box grater. Once shredded, gather in a clean kitchen towel and squeeze as much of the liquid as you can from the potatoes. Place potatoes back into bowl and add in about a teaspoon of each salt and pepper and mix around.

Open iron and brush with oil. Place shredded potatoes on the iron, kind of pack together, and close. If it locks, lock it shut, if it doesn%u2019t push it down. And let cook, for about 10 minutes, checking after 7ish (you iron might have more power the mine does). Once the potatoes are a deep golden crispy brown, remove from iron.

Then eat. Any way you want. Plain, with mustard or ketchup. Next to some scramble something or another. Piled high with some black beans and salsa. Whatever. Just eat them and be happy for the waffle iron.

When your sister drops off 50 lbs of beets, on top of the 50 lbs that you have to harvest that are growing in your garden, what do you do?

Well chips of course.

Yeah, chips. That%u2019s right. When I got home from camping on Monday and there was a humongous pile of beets sitting next to my front door, I am not going to lie, I was a little shocked. I mean there wasn’t just a few little ones. These beets were freaking huge, like the size of my arm, and so many. But pretty much right after my initial shock I knew what needed to be done. First, eat a few roasted, second, roast extra to freeze for later, and lastly, make a few bunches of chips.

Have you ever had beet chip? They are amazing. Crispy, crunchy, tasty as all heck. If you like beets, even in the slightest, you will love these. If you hate beets, well maybe don%u2019t? Either way, beet chips are the best chip. Wha’t%u2019s not to love? Pink, and chippy. Sweet, and salty. And then you add the fact that making beets into chips is a good way to get your veggies in and that you can eat a whole bowl full and feel zero guilt because you are just eating beets. Plus making beets into chips is a good way to use up any extra beets you might have laying around or that have been dropped off at your front door.

These chips, once they are made, will not last long. So when you do make them, know you will probably be making them again soon there after. Me, I have still have to harvest all my garden beets so beet chips are happening again soon. Real soon (like this afternoon!)

To the beets!

The stuff. Beets (these are Formanova beets but any variety works) salt and pepper ,and oil.

Ok so you need to cut these bad boys reallllllly thin. Like 1/15th a inch. So, what I am saying is, use a mandolin. If you don%u2019t have one, a knife will do, but you are going to have a hard time getting them as thin as you need to and all of them consistent so baking is going to be a little more tricky so maybe you should just go borrow or invest in a mandolin.

Grab baking sheets, oil, and salt and pepper. You can either dump the oil directly onto the pile of sliced beets and really toss to make sure each one has been coasted or do what I did which was I drizzled oil into my hands and rubbed each sliced beet between my oiled hands before placing on the sheet.

After you get them on there, single layered with no overlapping, sprinkle tops with a pinch of salt and pepper.

On the way into the oven.

After the oven. Baked for about 18 minutes. You really have to watch after the first 13 or so minutes to make sure you catch them at the perfect time. Crispy, but not burnt.

A side by side shot. Crazy shrinking will happen!

Oh man, so delicious. And so pretty!.

Let the chips cool before eating, you know, so you don%u2019t burn your tongue. Plus they crisp up a wee bit more.

Once cooled, pile them into bowl, and then eat them. And eat them all. They are only beets after all. And you won%u2019t be able to stop yourself anyway. Ha

-C

Makes enough for an evening of chip eating for 1-2 people

• 2 Large beets (think softball sized)

• a tablespoon or two of oil (I used grape seed but really any would work)

• salt and pepper

Note. Making these without cutting with a mandolin will be a pain in the ass. It can be done, but if you have a mandolin, use it.

Preheat oven to 350

With a mandolin, slice the beets about 1/15 inch thick. (No need to peel the beets unless you want to.) Once beets are all sliced, either drizzle them all with a tablespoon or so of oil and toss until all are coated. OR what I did and found worked really well was drizzled oil into my hands and rubbed each beet between my oiled hands as I was placing them on the baking sheets. Either way.

Now place oiled beets, single layered, without overlapping, on baking sheets. Sprinkle with a pinch of salt and pepper and place into oven. Bake for about 13 minutes without worrying then start to check every minute or so until the beets are a deep golden brown and crispy ,which will be between 15-20 minutes. Also, even though you cut them all the exact same thickness, some might crisp up faster so you should remove done chips as they happen. Once they are done, place on a rack to cool. And then do another batch. And not, they do crisp up a tiny bit more as they cool.

Once chips are cool and crisp, eat.

Store uneaten (how did you not eat them all?) chips in an air tight container. If you notice that they turned a bit chew, just place them back into oven while preheating oven to 300 then turn oven off and let sit in there for a few minutes.

It%u2019s hot out and we are thirsty. Water is good, water is great, but sometimes a little somethin%u2019 somethin%u2019 is called for, for you know, being that we need to deal with it being so freaking hot out. and sticky and gross. (BLAH. This past week we have had some temperatures it had make me crankers.)

Anyway, what is more refreshing then cucumber? Not much. And so we blend up cucumber, add some mint and lime juice and stick it into a glass with ice and bubbles. What can be more refreshing then that? Plus look at how pretty it is. Bright ass green. A true summertime drink.

To the Spritzer!

The stuff. A thin skinned cucumber, a lime, a spring of mint, club soda, and if you want, a little simple syrup.

Chunk up the cucumber and into the blender it goes with the juice of the lime and a couple mint leaves.

Grab a couple glasses, add in some ice, and fill each glass half way with the cucumber juice. (mix in liquid sweetener in now if you want it.)

Top off with club soda, a mint leaf and a few slices of cucumber and you are golden cool and fancy free.

Stay cool%u2026..as a cucumber.. HAHA!

Makes 2 or 3 drinks

• 1 cucumber (thin skinned and 6-8 inches long)

• a lime

• a few mint leaves

• club soda or plain seltzer

• 1-2 teaspoons liquid sweetener (optional)

Take cucumber and place into blender along with the juice of the lime and a couple mint leaves. Blend until smooth. Grab a couple glass, fill each with ice, then fill each glasses half way with cucumber mixture. Add in any liquid sweetener if using and stir. (I recommend trying without sweetness, that is that way I like it, and then add sweetener if you need it.) Top glasses off with club soda. Garnish with sliced cucumber, lime wedges, and or mint leaves if you want.

Drink away.

Yes you read that right. Corn. In a popsicle.

What?

No it is not weird or gross or anything. I wouldn’t do that to you. These popsicles are down right deeee-lightful. Rich and creamy and sweet. Both the creamy coconut and the toasted coconut pair perfectly with the sweet corn flavor. They truly are delicious and I think that if you give them a try, you will think so too. And really, now that it is like almost summer, who doesn’t have a little extra corn laying around. So you might as well just make a batch.

And then you will thank me for introducing you to the goodness that is a toasted coconut and corn popsicle. Heck, the mr even ate one and he (still, after I have proven him wrong on a many occasions) says he hates corn. So if a corn hater likes these, imagine what a corn lover will think. HAHA. Corn lover.

To the popsicles!

The stuff. Corn, full fat coconut milk, shredded coconut, and maple syrup.

First, remove corn from cob and place on a baking sheet. Bake in oven for 10-ish minutes until corn is cooked and all nice and sweet.

And don%u2019t forget to toast the coconut. A few minutes in the oven is all it needs.

Now to blend. Corn and coconut milk go in first to blend until nice and smooth. Then add in the maple and coconut and blend until just combined. That will leave a little coconut texture. If you want it smooth, well just blend until completely smooth. Do what feels right to you.

Thick, rich and creamy popsicle mixture.

Now pour it into the molds and stick into the freezer. You could probably stick the sticks in now or wait a little while for the mixture to set a bit, but just don%u2019t forget to get sticks in those popsicles before they completely freeze. That would suck.

Pop those lovelies out of the molds and there you go.

The anticipation is over. Eat a popsicle

-C

makes 4 average sized popsicles

• 2 ears corn (about a cup of corn kernels)

• 1 cup full fat coconut milk (the canned stuff)

• 1/4 cup shredded unsweetened coconut

• 2- 4 tablespoons maple syrup

Note. If you have left over cooked corn, just use that. You don%u2019t need to recook it so skip the cooking corn step.

Preheat oven to 400

Remove corn kernels from cob and place on a baking sheet pretty evenly. Pop into the oven for 10 minutes of so or until the corn is cooked through and nice and sweet.

Remove corn and dump it into blender and set aside to cool for a few minutes. Place the coconut onto the baking sheet and pop into the oven for 3-4 minutes to just lightly toast. When the coconut is toasted, remove from oven.

Grab the blender with the corn and pot in the coconut milk. Blend until smooth. Add in the maple (start with 2 tablespoons and work your way up to the sweetness you like) and the toasted coconut. Blend quickly just to combine for a slightly more textures popsicle or blend completely smooth if you would rather a smoother popsicle.

Pour mixture into popsicles molds and place into freezer. After the mixture sets up (about an hour) pop sticks into molds. Continue to freeze until completely frozen. Usually 4-6 hours.

And then when it is popsicle time, remove popsicles from molds and eat them.

I am obsessed. For real. That might seem like a strong statement for a feeling about a food, but right now, it is truth. I spend more time then I want to admit thinking and drooling over Socca, which is, to those who do not know, the most basic chickpea flour pancake-y bread thing. Chickpea flour, water and salt. Cooked fast under the broiler in a screaming hot skillet. That is it. And it is amazing. Depending on how you make it, it can be creamy and soft or more cracker like with some crisp crunch to it. Either way, it is just so freaking good. Of course, what I am dreaming about regarding it is not just plan basic socca (which I have made 3 times in the past 3 days) but different flavored soccas (I have experimented with lot of seasoning, and they are all A+) with all sorts of different topping and using it in all sorts of different ways. But for now, I wanted to keep basic so we all know how good simplicity is. We will go from here.

There is no stopping me. There is no stopping the socca.

Now to my new favorite food, the socca.

Chickpea flour, salt and water. That is it. Mix it all up.

Batter all smooth and now in need of a rest. Half an hour or up to a day of rest is good.

Now to cook the socca. You need to use something oven safe like cast iron. The trick here is to preheat the skillet while you are preheating the oven. Crank oven to 450 with the skillet in oven and once the oven reaches temp, turn oven over to a high broil. Let the skillet get really hot for another minute or two then remove skillet from oven (carefully!!!) and give it a splash of oil. Don%u2019t preheat the skillet with oil in it or else it will start to smoke and get gross.

Now that you got a nice hot and oiled skillet, grab the rested batter and pour half of it in. Tilt skillet around to coat bottom then stick skillet back into oven under broiler and cook for 4-8minutes. ( It depends on your broilers strength and your preference for blisters)

Out from the broiler. Cooked and slightly blistered. I went easy on this one. The next one got a few more blisters.

2 soccas, one a little thicker then the other. One a little more blistered then the other. Both in my belly.

So many Soccas to come.

So. many. Soccas.

-C

makes two 10 inch soccas

• 1 cup chickpea flour

• 1 cup room temperature water

• 1/2 teaspoon salt

• olive oil for pan

Mix chickpea flour, salt and water together into a bowl until smooth. Let mixture rest for at least half an hour or up to a day.

When ready to make the socca, preheat oven to 450 with a 10 inch oven safe skillet (I used cast iron but any oven safe dish would work) in oven.

Once oven reaches temp, turn oven over to broil and place skillet under it for a minute to really heat the skillet. Carefully, with oven mitts, remove hot skillet from oven and brush or pour a smidge of oil into the hot skillet to coat bottom. Pour in half the batter and tilt around until bottom is coated then place skillet back into oven under broiler and cook for 4 -8 minutes or until the socca starts to blister. (it kind of depends on your broiler so keep a close eye on it) Remove from oven and slip socca onto cutting board. Sprinkle with salt and pepper. Drizzle with olive oil if you like. Then all you do is cut and eat.

Left over socca can be stored in fridge and reheated in oven or toaster.

Note. IF you want a slightly thicker socca, use a 8 inch skillet. For a thiner, more cracker like socca, pour in 1/3 of the batter at a time (you will end up with 3 instead of 2)

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.

It’s melon season!%u00a0The past few farm shares have included at least 2,, if not 4, watermelons and cantaloupes… Can you imagine. eating 4 watermelons a week? That’s a tall order, even for someone like me who could probably eat a whole watermelon in one sitting, it’s just doing it 4 times a week might be a problem. %u00a0It’s a whole lot of melon and not enough stomach, you know what I mean?%u00a0

So what do I do with so much melon? Well first off, whenever anyone comes over I try to get them to %u00a0eat as much of it as they can, which helps a great deal. Secondly, I cut it up and freeze some. But here is the thing, I love eating chunks of frozen cantaloupe, but frozen watermelon,%u00a0never been my favorite so I usually just pass on sticking in the freezer, until now.

There is something magical that happens when you stick the frozen watermelon and cantaloupe together into a blender and making it into a slushy. It’s like eating a ray of sunshine or maybe even a rainbow, just really satisfying and juicy, and sweet but not overly sweet, and just really freaking good. Especially with all the stupid hot and humid weather we have had lately, these slushies have really been hitting the spot. %u00a0Even the mr who says he dislikes watermelon was all into these melon slushies. (he likes things that he says he doesn’t like all the time. I am pretty sure he is taste confused) Like %u00a0he was really into them. Usually I have to prompt him to tell me how something tastes, but not the slushy, he told me right away how good it was. I was like, I know dude, I just drank 2 of them myself. And I could have drank 2 more but I was trying to not get tot far ahead of myself. Moderation is key, plus I didn’t;t have any more of the melons frozen. Time to restock the freezer.%u00a0

Go make yourself a slushy, it’s juicy deliciousness will make you happy.%u00a0

The stuff. Watermelon and cantaloupe. There should be a lime in there too but it must have rolled away….%u00a0

Chop some of each of the melon up, remove the rinds, and place on a big baking sheet and stick into the freezer until frozen. You can do as little as 2 cups %u00a0of each or as much as a whole melon, it’s up to you. (I suggest freezing extra)

Frozen melon. And now you can slushy.

Equal parts watermelon and cantaloupe go into blender, along with the juice of half (or more to taste)%u00a0a lime and you are probably going to need to add about 1/2 a cup of water, to help the blender blend it all together. %u00a0And that’s it. You blend until it’s all slushy.

Pour into cups, garnish with a lime and/or little chunks of melon and you are good as golden.%u00a0

From now on, or until summer is over and I run out of melon, I will be keeping the freezer stocked, especially because I know that the next few weeks are suppose to be stupid hot again.%u00a0

Waterloupe slushies. Summertime goodness.%u00a0

-C

• about 2 cups %u00a0of a watermelon
• about 2 cups of a cantaloupe%u00a0
• 1 lime
• 1/2- 1 cup water%u00a0

Note. The amounts above are for two%u00a0 2 cup slushies. You can, and should,%u00a0freeze a crap load more melon for future slushies. %u00a0Also, no one would fault you for maybe adding a little nip of some clear alcohol to this slushy situation to make it more of an adult drink……

Cut up a watermelon and a cantalopjue. Eat some and reserve at least 2 cups of each. Remove the rinds from the melons and cut into cubes. Place melon on a baking sheet and stick into the freezer until frozen.%u00a0

Once frozen,%u00a0place equal parts frozen watermelon and cantaloupe into the blender with the juice of a lime. Turn blender on. Slowly add in water until the blender can handle blending the frozen fruit. Blend until smooth. Pour into cups, garnish if you want with more melon and lime, then get to drinking.%u00a0

I picked up the first summer farm share this week. (Whoo Hoo!!)%u00a0In it included lettuce, spinach, kale, cilantro, and potatoes. A heavy on the greens,%u00a0start to the season, but I am never going complain when it’s heavy on the greens. I could eat greens, any greens, by the bucket full (and basically do).%u00a0And there was pyo cilantro, which I wasn’t expecting for a least a week or two so that was just fantastic because oh how I have missed fresh herbs.%u00a0

So greens went directly to my stomach without a chance, but the potatoes and cilantro I left so I could make something to share with the mr. Roasted potatoes because that’s my favorite way to eat a tater and covered in lots and lots of cilantro because yes, and when you eat cilantro, you must eat a lot of it. Lime juice for good measure and you got yourself a dank little potato dish if I do say so myself.%u00a0

The stuff. Potatoes, cilantro, limes (you probably only need one), garlic, olive oil, and salt and pepper.

After washing your potatoes, dice them into mouth sized pieces and place them into a pot of cold water%u00a0

Dice potatoes go into pot and need a little boil. If you have a pinch of salt to toss into the water, well you should do that.

After boiling for a few minutes, give the poe test, if you can kind of pierce a potato with a fork, they are done.%u00a0%u00a0You don’t want to completely cook the potatoes, you just want them juuuust barely fork tender.. Once they get there,%u00a0strain them.

Let the potatoes drain for a minutes or two to make sure all the water is gone. In the mean time, mince up the garlic.

Add the garlic with a big pinch of salt and pepper and a glug glug of olive oil back to the pot (you could use a new bowl, but why dirty another dish?)

Add in the drained potatoes and toss around until they are all evenly coated.

Dump potatoes onto a baking sheet (if you think of it, preheat the oven with the baking sheet in it… just make sure to be careful when handling hot pans)

Into the oven those taters go to roast and be great.

And sometime between putting the potatoes in the oven and taking them out, chop up the cilantro.

Once potatoes are all nice and golden roasted, remove from oven and drizzle and toss the juice of the lime all over. Place the potatoes back into the oven for a few minutes to let them crisp up again.

And then you toss all that chopped cilantro all over those potatoes.

And then eat them. Maybe serve with salsa and whipped avocado because that is what I did and I did good.

-C

Serves 2-4 peoples

• 2 1/2 %u00a0pounds small yellow potatoes
• 1 bunch cilantro
• 4-6 cloves garlic%u00a0
• 1 juicy %u00a0lime
• 2-3 tablespoons olive oil
• salt and pepper

Preheat oven to 425 with the baking sheet preheating in the oven as well.

Wash potatoes well and chop into pieces about an inch or so big and place in a big pot of cold water. Once you got all the potatoes in the pot, add a pinch of table salt and bring the potatoes to a boil. Cook for 5-8 minutes or until the potatoes are just barely fork tender.. don’t over boil them. Drain potatoes.

In either the empty pot (less dishes) or a bowl, combine 2 tablespoon oil with the garlic, a good pinch or two of pepper, and same with salt. Mix around then add in the potatoes. Toss to coat and if you feel that you might need little more oil, drizzle in a bit more.%u00a0

Dump coated potatoes onto a %u00a0preheated baking sheet and place in oven for about 40-50 minutes, giving the potatoes a good stir after 30. You want the potatoes to be a nice roasted brown. Once roasted, pull potatoes from oven and squeeze the juice of the lime all over the potatoes. Toss and place the potatoes back into the oven for a few minutes just to crisp up a bit. While the potatoes are crisping up,%u00a0chop the cilantro. After the few minutes, pull the potatoes back out and toss with the cilantro. Season with more salt and pepper if needed and then just eat them. I like to serve with salsa and some avocado situation, but ketchup or naked works too.
%u00a0

It%u2019s not too late to get in a little end of the year baking. It is actually the perfect time to bake. All the holiday hub bub is still going on so there is usually still people all around still willing and able to eat your offerings (if you were so inclined to share), the days just feel more slow and of need of warmth and lovely smells. Plus we need something to do while while waiting for New Years, because we are just all sitting around waiting for that ball to drop, right? HAHAHA. No.

Anyway, I have been wanting to make some version of a boiled clementine cake for a while now. I love that fact the the whole clementine goes into the cake, that there is no peeling or zesting or juicing. It is just boil the clems for a little while to get the bitterness out and you are good to go. And it doesn%u2019t hurt that right now is citrus season so I have a humngo bowl of clementines, plus a shit load of other oranges and other citrus to go through so the thought of tossing a good few clementines into a cake, well it was just what needed to be done.

And the family is coming over to eat and trash my house so I needed another dessert besides the half eaten ice cream cake left in the freezer from Camereon%u2019s birthday/Christmas. So I baked that they will eat. And there we go. Win win.

Now to the clementine cake.

The stuff. Flour, baking powder and soda, salt, sugar, oil, cinnamon, vinegar, clementines, and powdered sugar.

First you need to boil the clementines. Big pot, fill with water, place clems inside, bring to a boil, then simmer for 2 hours. Seems like a long time but just do it while you are making and drinking coffee or doing laundry or whatever. You don%u2019t need to keep an eye on them, other then to check that the water hasn%u2019t evaporated, and it smells so nice.

After the 2 hours are up, remove clementines from water and let cool enough to handle. Cut in half. If there are giant seeds, remove them.

Place the clementines into blender and blend until silky smooth.

Now the other stuff. Flour, sugar, salt, baking powder and soda, and cinnamon. All into big bowl.

Whisk together until incorporated then add in the clementine puree, the oil, and the vinegar. Whisk together until it becomes a uniform batter.

Scoop batter into a very well greased bundt cake pan and bake, 50-60 minutes, until tester comes out clean.

The big revel%u2026. And it went perfect! Now time to let this sucker cool a bit on a wire rack.

While the cake is cooling, make a simple glaze. Just powdered sugar and fresh (not boiled) clementine juice. Mixed unit glaze consistency.

Once the cake is pretty much cooled, pour on the glaze.

And now it is cake time.

-C

Makes one bundt cake

• 2 1/4 cups all pupose flour

• 1 cup white sugar

• 1/2 teaspoon salt

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1 tablespoon vinegar

• 1/2 cup any neutral oil

• 1 teaspoon cinnamon

• 6 clementines (you need 2 cups pureed)

  For the glaze

• 1 cup powdered sugar

• 1 clementine

To start, place 6 clementines into large pot and fill with water. Place on stove and bring water to a rapid boil then reduce heat and continue to simmer clementines for about 2 hours.

Once clementines are cooked, cut in half and check and discard any large seeds. Place the clementines into a blended and blend until smooth. Should have about 2 cups puree. If you are short on volume, add water to make up the difference.

Preheat oven to 350

Grab a large bowl. Dump the flour, baking powder and soda, salt, cinnamon, and sugar and whisk together until completely incorporated. Now add in the clementine puree along with the oil and the vinegar. Mix until completely incorporated. Scoop batter into a well greased burnt pan (at least 10 cup capacity) then place into oven on middle rack and bake for 50-60 minutes until a tester (or a fork) stuck in to the deepest part of the cake comes out clean.

Once baked, remove cake from oven and allow to cool for a few minutes in pan, then flip the cake out of pan, gently of course, and hope you greased it well enough for it to just pop out. Once removed from pan, allow to cool on a wire rack.

While cake is cooling, make the glaze. Powered sugar into a bowl along with the juice of a clementine. Mix together. If the glaze is to thick, add more juice (or water), to thin, a little more powdered sugar until you reach your desired consistency (pourable but not runny is good) and once cake is cooled, pour glaze all over.

And then eat cake.

I love December, basically because it is a month long excuse to always be baking cookies. And listen to Christmas music. And have a lovely big ass tree in the house covered in lights and dried fruit. Plus snow if we are really lucky. December. It%u2019s a good month.

And we are getting to that time when now most of us have serious cookie making on the brain. I bet if you ask 5 people what they are planning on doing in the next few days leading up to Christmas, at least 3 of them will tell you they are making cookies because really, that is what you should be doing. That is if you like to bake. If not, then by all means, skip cookie baking.

Now what cookies to bake? Well you got to have chocolate chip, and peanut butter. Plus some no bakes and sugar cookies, but also, I think, some type of gingerbread.

These cookies are the gingerbread something. I added cardamon because I think cardamom is delicious and think everyone will think so too, And lemon because lemon goes with cardamom and ginger and lemon cardamon ginger just has a nice ring to it. Then crinkle because I didn%u2019t really want to roll out dough and cut out shapes (I was being lazy), but I wanted pretty and I am really Into the crinkle look.

These cookies were a huge hit. Not crispy like a snap, but not cakey or overly soft. A nice chew and deep in flavor. The mr was basically smuggling these cookies all day before I had a chance to really hide them and he is not a typical gingerbread lover but he told me that these cookies might just be the best cookies he has ever had. So yeah, I guess this is now my new winner gingerbread cookie recipe.

And no joke, these are probably the best smelling cookies I have ever made. I wanted to bottle up the smell and wear it on me like a teenage boy wears a new bottle of axe. Seriously, I kept sniffing my sweater all day long just to get a good hit of the smell. So good!

Now to the cookies!

The stuff. In one bowl there is flour, salt, and baking soda and powder. The other bowl is brown sugar and molasses. There there is a couple flax eggs, some oil, a lemon for it%u2019s zest, and spices of ginger, cardamon, cinnamon, and black pepper. Also powdered sugar to roll and crinkle these cookies.

Wet stuff. Sugar, molasses, flax eggs, and oil. Mix until combined.

Dry stuff. Flour, baking soda and powder, salt, and the spices. Add in the lemon zest too and whisk to combine.

Wet into dry. Grab a wooden spoon and mix until a cohesive dough forms. And yes you can give up the spoon after a minute and use your hands to complete the mixing%u2026 I did.

After dough is mixed and uniform, pop the bowl into the fridge for a little while to give he dough some time to rest. Half an hour is good and you could even leave it for a day if you wanted to, just cover it if you do.

And when the dough has had it%u2019s time, scoop, roll into balls, ans roll around and completely coat in powdered sugar.

Sugars balls of dough. Now pop them into the oven.

TA DA! Baked and all crinkly.

Let the cookies cool on a wire rack because that%u2019s how all cookie cool. And smell that delicious oh so lovely smell. It really is amazing, no?

Then onto a serving plate and now you have cookies for your mouth face.

Happiest happys of all the days to come! Now go eat cookies!

-C

makes around 2 dozen cookies

• 2 1/2 cups all purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 tablespoon ground ginger

• 3/4 teaspoon ground cardamom

• 2 teaspoon cinnamon

• 1 teaspoon pepper

• zest of a lemon (about 2 teaspoons)

• 3/4 cup brown sugar

• 1/4 cup molasses

• 2/3 cup neutral oil (I used canola)

• 2 flax eggs (6 tablespoon warm water mixed with 2 tablespoon ground flax seed)

• 1/2 -3/4 cup powdered sugar

To start, grab a bowl and mix together the brown sugar, molasses, oil, and flax seed eggs until completely combines. In another large bowl, whisk together the flour, all the spices (ginger, cardamon, cinnamon,and pepper), baking powder and soda, and salt. Pour the wet mixture into the bowl with the dry and mix together until a cohesive dough forms. Place dough in fridge for about a 1/2 hour to up to a day to let dough rest for a bit. If you are going to keep in the fridge for a while, just cover it up.

When ready to bake, preheat oven to 350 and measure out powdered sugar into a bowl

Remove dough from fridge and using a scoop or just eyeballing it, scoop about 2 tablespoons worth of dough. With each scoop, roll the dough into a ball and place into the bowl of the powdered sugar and roll around unit completely coated. Place ball on a baking sheet, giving it a little pat down, NOT squishing it down, just a little indent. And don%u2019t overcrowd balls, give them a little space.

When your baking sheet full, place Into hot oven and bake for 12-13 minutes or until the cookies have puffed and flattened out a bit, are golden brown on the bottoms, and the tops are all crinkly and lovely. Once cooked all the way, remove from oven and transfer cookies onto a wire rack to cool.

Then eat a warm one. Heck, eat 2 warm ones, then do what you will with the rest.

Store cooled cookies in an air tight container at room temp for 3-4 days. They can also be frozen for long term storage but why do you need to store your cookies? Jest eat them.

Peaches are here. YAY!!! Peaches are for sure one of those fleeting fruits, one that once in season, you need to eat as many fresh as you can because once they are out of season, they are not good. Not good at all. And me being me, I see peaches, I buy a shit load, and now I have a fridge drawer full. Not complaining in the slightest, but peaches cannot sit around all summer waiting to be eaten. So if you are going to buy a shit load, know what you are going to do with them all.

My peaches, well they haven%u2019t had to wait long. I have been eating at least a peach a day and%u2026 I made these bars with a few. Sharing my peaches, thats what I do. HA.

These almond peach shortbread bars. Fantastic A+ on all fronts. Easy to make, not a whole heck of a lot of ingredients, make the house smell amazing, and really kick off the peach, summer vibe thing that goes on around here.

‘%u201cMillions of peaches, peaches for me. Millions of Peaches, peaches for free%u201d %ud83c%udfb6 (Peaches by The Presidents of the United States of America. If you have%u2019t head the song, look it up. I don%u2019t think I can even look at a peach without hearing the song in my head.)

Now to the peach almond shortbread bars!

The stuff. Peaches, almonds, vegan butter, brown sugar, flour, cinnamon, salt, and baking powder.

Easy peasy. Almonds go in to food processor first. Blend and pulse for a minute or two until they turn into a medium fine almond meal. (Don%u2019t over blend or you will end up with almond butter.) When almonds are ground, add in the flour, baking powder, salt, cinnamon, and sugar. Pulse until combined. Then add in the butter in chunks and pulse until dough just starts to come together.

Half the dough goes into a 9×9 baking pan. Smooshed evenly all over the bottom poke it with a fork. Then it just needs to go into the oven to bake. 15-18 minutes or so, just until it starts to brown a bit.

Peaches need to be cut so cut them up. !/2 inch thick slices, after the pits be removed of course.

Blinded baked bottom. Looks good yeah? Let it cool for a few minutes and then it gets peaches. Three rows, all over lapping and nestled together.

The top gets the remaining half of dough and is now it%u2019s ready for the oven. Another 40-ish minutes or so to really seal the deal.

Taken from the oven when golden brown, cooled, cut up, and placed on a pretty plate because pretty is nice.

I am pretty sure you figured out what to do next%u2026. EAT IT!

-C

makes a 9×9 pan which can be cut Into the sizes of your choice

• 1 cup vegan butter

• 1 cup packed brown sugar

• 2 cup cup all purpose flour

• 1 cups raw almonds

• 1 teaspoon baking powder

• 1 teaspoon salt

• 3 large firm peaches

• 1 heaping teaspoon cinnamon

Preheat oven 350

Place almonds into a food processor and pulse and blend until a fine meal has formed. It should take only a minute or two and stop half way and scrape the edges and sides do the almonds don%u2019t start to form a paste. Add in the flour, salt, baking powder, cinnamon,and sugar and pulse until combined. Add in the vegan butter in a few chunks and pulse until the mixture turns into a crumbly dough. Stop pulsing and dump mixture into big bowl.

Take half of the mixture and place into a 9×9 baking pan. Evenly distribute and press the dough into the bottom. Take a fork and poke the dough all over then place the pan in the oven. Bake for 15-17 minutes or until the dough just starts to lighly brown. Remove from oven.

While the bottom crust is cooling off for a few minutes, slice peaches into 1/2 inch slices. Obviously make sure to remove pit.

Now take your half baked crust and layer peaches evenly on top. It is easies to start at the top, make three rows across and then layer the peaches down (like in the picture above). Once peaches are layered, grab the remaining half of dough and evenly distribute on top. Place back into oven and bake for another 40-45 minutes or until the crumble on top is a nice deep golden brown.

Remove from oven, let coo completely (or as completely as you can) cut into pieces, and then you eat it.

Left over pieces should be placed in an airtight container in the fridge for up to 5 days. They freeze well individually wrapped too.

blind back for about 15 minutes of until the crust is starting to brown around the edges

bake for another 30 minutes

I have a bag of coconut flour that I need to use up so I have made coconut snack cake a few times the past couple weeks. Once with orange instead of lime. Once I added chocolate chips. This time I stepped it up made a little glaze action, toasted a little coconut for some extra coconutiness and took these here pictures and wrote down the recipe. Just. For. You.

Not that I don%u2019t know already that my snack cake creation is good, but I guess it was just super A+++. I threw this one together right before the mr and I headed down to PA to hang with my dad. As soon as he (and sister and nephews) started in on it, well the responses were more then average. My dad even snuck a piece off and hid it for later. They really, really, really were into it. Wanted me to make another right then and there. Normally I would but my dad doesn%u2019t keep coconut flour on hand and I don%u2019t make it a habit to travel with any myself. (I might have to change that.) Next time he will know to stock the coconut flour.

I didn%u2019t realize my people were such coconut people. Good thing for them that I like coconut people. As a matter of fact, I consider myself a coconut person. And coconut is not code for awesome, but I am that too. HA

Anyway enough about me. Coconut snack cake is what you want to know about. It is soft and dense. Moist, not overly sweet. Lots of lime and coconut flavor and is just perfect for snack time. Eat it with a fork on a plate with coffee or tea or grab an piece and eat it walking down the street while thinking about green leaves and warmer weather. Or wherever and whenever. If you make it then it%u2019s up to you when and where you eat it. That only seems fair.

Now to the snack cake of your coconut lime dreams.

The stuff. Gonna need all purpose flour, coconut flour, salt, baking soda, baking powder, a couple flax eggs, some warmed coconut oil, plant milk, brown sugar, vanilla extra, apple sider vinegar, a couple lime, some powdered sugar, and some lightly toasted shredded coconut.

Grab a big bowl. Add in the brown sugar, flax eggs, warmed coconut oil, apple cider vinegar, and vanilla. Mix it all up until evenly incorporated.

Dump in the flours, baking soda and powder, and salt. Zest in lime, squeeze in lime juice and start to mix. Add in the milk as you are mixing.

Cake batter mixed and done. Now to bake it.

Dump the cake batter into a well greased baking pan and level it off with a spoon or spatula.

Now it%u2019s oven time to bake into a great and well cake.

A cake out of the oven, great and well. Golden brown and smells of all the goodness that a coconut cake could possible smell.

While cake is cooling, which it should be now, make the glaze. Powdered sugar, lime zest, and lime juice. Mix until it%u2019s glazy.

Pour the glaze all over cooled cake.

Don%u2019t forget the shredded coconut. Get it on before the glaze starts to set.

And then it%u2019s just the matter of cutting cake%u2026%u2026.

You know once you cut it, that means snack time right? Coconut lime snack cake for all of your coconut time, lime time, hungry snack time needs.

Keep it good.

-C

Makes a 9×9 cake

• 1 1/2 cups all purpose flour

• 1/2 cup coconut flour

• 3/4 packed cup brown sugar

• 1 teaspoon salt

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1/2 cup coconut oil (warmed to liquid)

• 1 1/4 cup plant milk (I used almond)

• 2 flax eggs (2 tablespoons ground flax seeds with 1/2 cup warm water)

• 1 teaspoon vanilla

• 1 tablespoon apple cider vinegar

• A lime

• For the glaze

• 3/4 cup powdered sugar

• a lime

• 1/4 cup or so toasted shredded coconut to sprinkle on top (optional)

Preheat oven to 350

In a large bowl, mix together the bbrown sugar, flax eggs, warmed coconut oil, vanilla, and apple cider vinegar until completely incorporated. Next dump in the flour, coconut flour, salt, baking soda and baking powder. Zest the lime into bowl. Start mixing, adding in the juice of the lime and the plant milk. Mix it all together until completely incorporated.

Dump mixture into a well greases 9×9 baking pan and level off with a spoon or spatula. Place into oven and bake for 30-35 minutes or until golden brown and a tester stuck into the middle of cake comes out clean.

Once baked, remove from oven, let cool in pan for a few minutes then carefully remove cake from pan and let cool on a wire rack.

While cake is cooling, make the glaze. Just zest other lime into powered sugar then add the juice (or as much juice as you needed) of the lime until a pourable glaze forms. If your lime is not particularly juicy enough and the glaze is still really thin, just add a splash of water to thin out as needed.

And when cake is completely cooled, pour glaze all over cake and cover with toasted coconut flakes.

Now cut. And eat.

Store left over cake in a air tight container for 3-4 days. Individual pieces freeze well for all your future snacking needs.

I have very strong feelings for heart shaped baked goods. I think that everything, all year round, should be heart shaped. How lovely would that be? It would be ever so lovely, or I would think so anyway. And yes, ok, I was thinking about Valentines Day when I made these cupcakes but don%u2019t let that be the only reason you make a cupcake, cake, or any other baked good into the shape of a heart or pink for that matter.. Hearts are just so sweet and cute and dare I say cuddly? (Can you cuddle baked goods? Let me know if you have and do. We should talk about that). And pink is just a fantastic color, especially when it is the color of the flavor. Purple-y pink equals a taste like berry so all just makes sense.

Anyways. Cupcakes. Made with nutty almond meal to taste all nutty, frosted with blackberry and clementine frosting which is a pairing that all party and non party people will love. A down right deeelightful combination that will, no matter your circumstance in life, make you smile. Because lets get this clear, these cupcakes might look all lovey dovey and Valentines Day-e and are very much a perfect Valentines Day treat, but also can be an everyday, run of the milll, straight up any day, all day cupcakes. Valentines Day does not own the heart or pink.

These cupcakes are for you to love and you don%u2019t need to worry if they love you back. That would be weird.

Slightly off topic thought. How awesome would it be if someone made a cute little teddy bear that when you squeezed it it would scream %u201cWHAT THE HELL! GET OFF ME!%u201d Hahahaha. That would be amazing.

To the cupcakes!

The stuff. Flour, almond meal, baking soda, baking powder, salt, sugar, soy milk, oil, vanilla extract, and apple cider vinegar. Also some blackberry jam, powdered sugar, some vegan butter, and a clementine.

In a big bowl, whisk together the granulated sugar, flour, almond meal, salt, baking powder, and baking soda.

Add in the oil, vanilla, milk, and apple cider vinegar. Mix until fully incorporated.

And that is some mixed batter.

Scoop the batter into well greased muffin tins. I used to different shapes and sizes because I wanted too. You can do the same, just be aware different sizes will cook at different times.

And into the hot oven they go.

Baked, popped out of the tins, and cooling to cool.

Frosting time. Butter, clementine zest, and jam mixed together makes for the prettiest color.

Add in the powdered sugar and juice of the clementine and beat with a beater.

Pretty pink frosting. All natural.

And now that the cupcakes are cooled (you must wait until they are completely cooled) get them frosted.

And of course, adding sprinkles will only make them that much better.

And now you got the cupcakes which makes it cupcake time.

Look at that smile. Thats a smile just for cupcakes, not at all because I told him too.

Happy happy.

-C

Makes 12-16 cupcakes (depending on size)

• 1 1/2 cups all purpose flour

• 1/2 cup almond meal

• 1/3 cup neutral oil

• 1 1/4 cup almond milk

• 3/4 cup white sugar

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 tablespoon apple cider vinegar

• 1/2 teaspoon salt

• 1 teaspoon vanilla or almond extract

• For the frosting

• 3 tablespoons blackberry jam or preserves with or without seeds

• 2- 2 1/2 cups powdered sugar

• 4 tablespoon vegan butter

• 1 clementine (zest and some juice)

Preheat oven to 350.

In a large bowl whisk together the flours, salt, baking soda and powder and sugar until fully combines. In a separate bowl mix together the oil, milk, vinegar, and vanilla. Pour into the dry and mix, by hand, until full incorporated. Scoop batter into well greased muffin tins (heart or other shape up to you) and place into oven for 13-18 minutes (shorter time for smaller cupcakes, longer for larger sized) or until lightly browned and a tester stuck into a cake comes out clean. Pull from oven when done and pop from tin. Place on a wire rack to cool.

While cakes are cooling, make frosting. Beat together the butter, zest of the clementine, and jam. Add in the sugar and the juice and beat until fully incorporated. If the consistency is to thin, add a little more sugar, to thick, more clementine juice or if out of juice, a splash of milk.

Once cupcakes are full cooled, frost, add sprinkle if you would like, and then the only thing left to do is eat them.

Eat cupcakes, store left overs in an air tight container in the fridge for up to a week.

This treat is a long time coming, like almost a years time%u2026Let me explain.%u00a0

One of the littles had requested a dessert of some type of almond pear situation for his birthday%u2026..last year. Of course I said yes, no problem, for your birthday, you got it. But I never got it. I actually completely forgot. Then a few months later, I remebemered, felt like a big D-bag and told %u00a0myself I still had to make something for the guy%u2026 and I forgot again.%u00a0Next time I remembered, I had just bought a bunch of pears and that was it. Make the kid something you bitch (is what I told myself) but heres the thing, I figured he forgot too and those pears were mighty tasty.(I know I am horrible)%u00a0

So just last week I was at the store, meandering through the produce, and noticed that local pears were on sale. This was it.%u00a0I knew it had to be done. I bought a large quantity (enough to bake with and eat) and got to making that little his birthday treat request. I went with bars.. nothing to sweet, nothing to crazy, lot and lots of almond and pear flavors. Perfect for breakfast or an afternoon snack, and made even better by the fact that they were made for him, and it isn’t even his birthday.

So I made them, and brought them to his house, waited for him to get off the bus from school, and handed him his long awaited pear almond treat. He was so happy, it made me feel like shit.(I so should have made him something a year ago)%u00a0%u00a0But oh well,%u00a0%u00a0he got them right? And this way is much more a surprise then if I had actually made them when I said that I would. An unexpected, not your birthday, birthday treat!

Right here guys%u2026Still the Best Aunt EVER!

The stuff. Alond flour, oat flour, baking soda ,salt, earth balance and a little honey. We also need some rolled oaths almond butter and almonds. And of course we need pears, with a little corn starch and a smidge of cinnamon.

Nice ripe pears get thinly sliced, seeds and stems removed.

Tossed into a bowl with the starch and cinnamon and set aside.%u00a0

The oat and almond flour gets mixed together with the salt and the baking soda, then mix together with the earth balance and honey until it turns into a dough.( I used my hands to mix it together%u2026it worked better then a fork)

Break off about a 1/4 of the dough and stick back in bowl. Take the rest and evenly press into the bottom of a 9×9 baking pan.

Take the remaing dough and mix in the almonds, oats, and almond butter to form the crumble.

Dump the pears on the crust, making sure the are level and pretty evenly layered.

And crumble the crumble on top.

Give it a little press to compact the crumble and into the oven it goes!

When all browned and crispy and nice, remove from oven and let cool. Cut into squares and go for it.

Look at that, so much goodness.Go ME!%u00a0

Happy Wednesday people!

-C

For the crust and crumble

• 1 1/2 cup oat flour
• 1 1/2 cup almond %u00a0flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/4 cup honey
• 1/2 cup earth balance (can use butter)
• 1/4 cup almond butter
• 1/2 cup oats
• 1/4 cup almonds

For the pear filling

• 4-5 ripe pears
• 2 tablespoons corn or arrowroot starch
• 1 teaspoon cinnamon

Preheat oven to 350

In a large bowl, mix together the almond and oat flour, baking soda, and salt. Add in the earth balance and honey and mix together until a dough forms (I find using my hands to work swell). Roll dough into a blob and tear about 1/4 of the dough away and set back into bowl. Press the remaining dough into he bottom of a 9X9 inch baking pan. With the remaining dough, mix the rolled oats, the almond butter and the chopped almonds and set aside again.

Now slice up your pears %u00a0into 1/4 inch thick slices (remove seeds and stems)%u00a0and toss into a bowl with the cinnamon and starch. Take pears and layer ontop of the crust, trying to keep the pears evenly distributed. And dump and distribute the crumble topping all over the pears. Gie the whole thing a few pats to compress the crumble a bit.

Stick into the oven and bake for about 45 minutes, or until the crumble topping is all nice and brown and crispy.%u00a0

Remove from the oven, let cool and cut into squares.%u00a0

Great as breakfast lunch snack or dinner. Eat with you hands and lick crumbs off plate.%u00a0

Don’t let the fact that these rich, fudgy, soft, oh so yummy brownies that %u00a0have beans in them scare you away, it just means that you can eat more, you know, like half a pan, and not think twice about it. (I think that is perfectly acceptable)%u00a0And the carob. Well one of the things I always do for my birthday is to buy a new ingredient of some sort that I wouldn’t normally buy because it’s either too expensive or is hard to find. Carob is neither too expensive or hard to find, but I couldn’t find the really expensive stuff that I was looking for so I grabbed a bag of carob powder. %u00a0If you have never tried carob, it’s a must. It’s kind of like chocolate, but more fruity, sweet, not bitter, and caffeine free, while still %u00a0containing %u00a0all the good health benefits as chocolate. %u00a0It’s really good%u2026..you will like it. (You can use cocoa instead, but then you are going to miss out on the awesomeness of carob and be left with a plain old normal black bean brownie)

I was also thinking that these would make for a fantastic Super Bowl party snack, you know, brownies and protein.. Sounds like a football type of food right. ( I know nothing of football, but I do know about food parties%u2026.brownies are good for food parties)%u00a0

Anyways, super fast, super simple, super easy. Make these and feel awesome. %u00a0And maybe don’t tell people that you made them with beans, they don’t need to know, all they will think is that they are eating something good. %u00a0

One bowl. Beans, oil, oats, baking powder carob and vanilla.%u00a0I used an emulsion blender but a blender or a food processor does the same%u2026..blend together until fully incorporated, smooth and creamy with little speckles of oats. It’s so simple and barely a mess to be made.

Into a greases pan and %u00a0into the oven for 25- 30 minutes%u2026. Out of the oven when a toothpick comes out clean

Let cool for at least 10 minutes (ok, maybe 5) and cut into squares of %u00a0any size you like.

Stacked on parchment%u2026.oh so pretty

Ready to go%u2026.. To share or to hoard.%u00a0

Excellent for so many reasons. They are tasty, gluten-free,%u00a0vegan, full of proteins and when consumed, make people happy. My little nephew who is so so picky and doesn’t like anything even really liked these so right there I knew this recipes was a winner. %u00a0

Enjoy your brownies!%u00a0

-C

• 2 cups cooked black beans (1 can)
• 3/4 carob powder
• 1/2 cup sugar%u00a0
• 3/4 cup gluten-free quick oats or rolled oats
• 1/2 cup coconut oil
• 1 teaspoon vanilla
• 1 teaspoon baking power

Preheat oven to 375

Place all ingredients in either a food processor, blender, or a large bowl for a hand blender and blend together until %u00a0stuff is fully incorporated and smooth. Transfer into a well greases 9×9 baking pan and stick in over for 25-30 minutes or until a toothpick %u00a0stuck in the middle comes out clean.%u00a0

Let cool for some %u00a0minutes, cut into squares and serve!

What do you think about at 5 o%u2019clock in the morning? Wait, are you awake at 5? Well I am and yes, I know that most people are not and think I am crazy for waking up so early, but it is and I do and whatever. Anyway, it%u2019s 5 o’clock and I am at the gym (yes, I wake up at 5 AND go to the gym) and me and my gym friend start talking about food (as usual) and what we were going to do with our Brussels sprouts that we got from the farm (I got her to join my CSA!). That is what I am usual thinking at 5. Food, and how to prepare it. And as the sprout conversation commerced, this is what materialized in my head. Crisp, crunchy fresh Brussels spouts, shredded up and tossed in a warm tangy cranberry sauce. My mouth was salivating and as usual, I left the gym hungry.

So I came home, drank all my coffee and then proceeded to make the sprout dish for lunch and let me tell you, this sprout slaw is amazing. Tangy and crunchy and all Brussels sprouty. It has a hardy salad feel without being heavy. It is a slaw that really get me, you know. (I actually don%u2019t know.)

Anyway, you should really get on the eating this Brussels sprouts slaw (or any Brussels sprouts dish) train now, before they go out of season and you end up buying kind of not great sprouts from the market that don%u2019t taste as good. Bad Brussels sprouts suck.

To the cranberry Brussels sprout slaw.

The stuff. Fresh Brussels sprouts, cranberries (fresh or frozen), some onion, balsamic vinegar, a little maple, dried cranberries and toasted walnuts, and salt and pepper.

Start with onion. Grab it and dice it nice and small.

Dump the onion into a skillet with a little pinch of salt and a splash of water and cook for a few minutes, just unit they are not raw anymore. Then add in the cranberries and 1/2 cup water. Cook on a low heat until the cranberries all pop and the sauce starts to thicken.

While cranberries are cooking, shred up the sprouts. Thin as you can get them.

Cranberries are now a thick and chunky sauce and oh so delicious. Add in the vinegar and maple here and give it a good stir and a taste test too. If it is too tart for your liking, add more maple. Think you might need a bit more vinegar, well splash it on it.

Now toss those shredded spouts it.

Stir it around. Season with salt and pepper and there it is.

Scoop into a bowl. Top with dried cranberries and walnuts and grab a fork.

This is good.

-C

serves 3-4 as a side or one person who wants to eat it all to themselves

• 1 1/2 cups fresh or frozen cranberries

• 1/2 a pound Brussels sprouts ( around 3 1/2- 4 cups shredded)

• 1 small or 1/2 a large onion

• 3 tablespoons balsamic vinegar

• 1 tablespoon maple syrup (or more to taste)

• salt and pepper

• 1/2 -3/4 cup water

• small handful dried cranberries (optional)

• smal handfuls toasted walnuts (optional)

Start with dicing the onion up into small pieces. Place in a skillet with a small pinch of salt and a good splash of water and place on medium heat. Cook for a few minutes or until the water has evaporated and the onions are not raw. Add in the cranberries and 1/2 cup water. Keep on low heat and cook until the cranberries pop and start to thicken. If the cranberries are not cooked all the way and the water has evaporated out, just add another 1/2 cup.

While cranberries are cooking, shredded the Brussels sprouts, as thin as you can. A mandolin is great for this but a knife works too.

Once the cranberries have cooked down to a saucey consistency add in the vinegar and maple and stir around. Remove from heat and carefully taste the sauce. If you think it needs more maple or vinegar, add in another tablespoon until it tastes good to you. Dump in the shredded sprouts and mix. Season with salt and pepper to taste.

And then it%u2019s done. You can dump it all into a bowl and sprinkle the dried cranberries and walnuts on top, or leave it in the skillet and do the same. Me,I scooped half into a bowl for pictures sake and ate the rest right out of the skillet. I then licked the skillet clean with my finger. Then ate the bowl full. SO good.

December in action and we are taking it at full speed. All the activities, the birthdays, the holiday celebrations%u2026 So much and I love it all, even if I feel like a crazy lady and want to run screaming from groups of people bigger the 2. I%u2019ll deal with the interactions now and just plan to spend the month of January hiding and recovering. I%u2019ll be ok.

The week started with the hunt for our Christmas tree. The Green Mountain National Forest, seventh year running, and this year did not disappoint. A fantastic hike into the woods near a beaver pond with lots of trees, snow on the ground, and no people. Exactly how I like to find our tree. And find it we did, the most perfect (too perfect?) tree. And it only took about an hour of almost cutting down like 20 other trees. Once we were positive, the mr cut it down, we said our thanks to the world, then hiked our tree out of the woods and slid it into the back of the car. Hopped in, cranked the Christmas music, and we were good to go. A perfect Christmas tree expedition.

Then life. Kind of a busy week in terms of birthdays. The beginning of the week Justin turned older by a year, then the next day Sophia did to so we partied with spaghetti, chocolate chocolate cake with tiny apples (she wanted it to be apple shaped but I just made little apples instead), and ballerina style dancing. Then there was a little lull in activities as far as birthdays where the mr and I did some stuff like work stuff, (more him then me), decorated, hung out with Barb, did the doings.

And then Friday. After an afternoon of loading kilns next to other kilns that were 2100 degrees and almost burning my face off, it was a rush to get home and prepare for the masses. Not technically the mr%u2019s birthday, but we had his annual grilled cheese and soup birthday celebration. Pretty much the whole fam at the house again. Lots of grilled cheeses sandwiches were made, so much soup was scooped (tomato and split pea per usual), and cake and ice cream concluded the night. And I only found half a grilled cheese sandwich under the couch when I was cleaning yesterday%u2026 Progress? I don%u2019t know, but there definitely was a few big dried soup puddles on the floor. But not on the couch! So there is that.

Back to Sunday. Not sure whats on the agenda for today but I have some stuff I need to do and I know that the mr has some stuff he needs to do. Plus together we have some stuff we need to do so we will see what gets done. Mostly though, I think I am shooting for a small hike, some coffee, and a chill afternoon of reading on the couch, facing the lit up Christmas tree. That would be swell.

Check out what I checked out from the internet this week.

–The Farmers’ Almanac Winter Forecast Is Here%u2014and Brrr!. Give me all the snow!!!!

-I can%u2019t imagine a life without reading. Not A Regular Reader? 4 Strategies To Make Reading A Habit

–Why Your Kid Loves the Garbage Truck So Much. I liked the cement trucks%u2026they don%u2019t stink an they spin.

-I am sorry, but this is some bullshit. Italian Artist’s Duct-Taped Bananas Are Selling for $120,000 Each

–How to Stop Making Excuses and Start Composting Already. And in Vermont, it%u2019t the law!

-Netflix is perverted. Ha! The Brands Are (Literally) Too Horny and Must Be Stopped

–Food delivery and takeout are on the rise. So are the mountains of trash they create.I like the idea of reusable metal tin. Could we get there?

–Here’s Why Your Favorite Headband Always Leaves You With a Headache. I used o wear headbands all the time, but had to stop because of the head pressure it caused.

–How Often, Really, Do You Follow This Recipe%u00a0Instruction?. Never but always. I like to add color to food, but only when it is edible and adds flavor.

-The sink that looks kind of like a mini tub%u2026. Swoon. For a Long Winter%u2019s Nap: A Manor House and a Schoolhouse in the German Countryside, Available for Stays

And pictures from the week