Posts tagged ‘recipes’

February 14, 2011

A {LOVE}ly Breakfast

by Hannah

This morning I made and enjoyed these heart-shaped pancakes with my two funny valentines.

This is my favorite pancake recipe, adapted only slightly from The Vegetarian Mother’s Cookbook. They’re whole wheat, so they’re better for you and keep you feeling full longer. I usually put chopped bananas in the batter, but they would also be great with blueberries, chocolate chips, or just by themselves with some real maple syrup and butter.

What I love about this recipe is that you make the dry mix ahead of time and store it. It lasts through several pancake mornings, and we get from-scratch pancakes without tired mama having to think too much too early :)

The mix:

4 cups whole wheat pastry flour
4 cups whole wheat flour
1/4 cup baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1/4 cup evaporated cane juice
1 tablespoon ground cinnamon or pumpkin pie spice

Whisk all ingredients together until well combined, and store in an airtight 2-quart container.

 

Whole Grain Pancakes:

1 egg
1 1/4 cups milk
2 tablespoons oil
1 1/2 cups of the above mix
{optional: chopped bananas, blueberries, chocolate chips, apples, etc.}

Preheat griddle or skillet on medium heat. Beat egg and milk together until smooth, then beat in the oil. Stir the mix into the wet ingredients. If you’re adding bananas or anything else, stir in gently now. If the mixture is too thick, add a little more milk. Batter should spread on griddle but not run. Cook on  preheated, lightly oiled griddle or skillet until golden brown on both sides.

One things my mom told me about pancakes, that always  stuck in my mind, is that when there are lots of bubbles coming to the surface of side one, it’s about time to flip it over.

To make a heart, drip little by little, starting with one side of the heart, spreading it down, and then dripping the other side of the heart and spreading it down to join the two. Other fun shapes include butterflies, snowmen, and funny faces (with ears and hair, and kids can used fruit for the eyes, nose and mouth).

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I hope you’re having a love-filled Valentine’s day. Seth is going to grandma’s house tonight, and we’re staying to make dinner and watch a movie together. I’m looking forward to a leisurely and uninterrupted evening with my hubby!

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January 16, 2011

Soup for Lunch

by Hannah

Yesterday’s lunch {and it will be today’s as well}- this wonderful soup recipe from Cannelle et Vanille.
With a hunk of hearty bread, it is the perfect winter meal.

 

I want to do more food photography. I have been so inspired lately, by the above-mentioned blog, as well as this post, this flickr group, and this website.
I am planning on going antique and thrift shopping for more props soon.

December 23, 2010

Recipe: Turtle Candy

by Hannah

Pecan turtles are one of my all-time favorite candies, and I decided I’d like to try my hand at making some to give as gifts this year. I’ve seen more complicated recipes, but this one is pretty simple (though it can get pretty messy- be warned!).

Prepare a couple of baking sheets by covering with aluminum foil and spraying with nonstick cooking spray.

I used packaged caramel candies- a 14 oz. bag- and unwrapped them all and put them in a microwavable bowl.

I added a little water to the bowl so the caramels would soften well, and then microwaved, 30 seconds at a time, stirring in between each, until it was smooth. I found that I had to pop it back in a few times while I was making the candies, because as the caramel cools it becomes pretty sticky and difficult to work with.

Meanwhile, I toasted up some pecan halves in the oven.

Then arrange the pecan pieces on the prepared baking sheets in clusters of four.

When the caramel is soft, drop onto each pecan cluster with a spoon. I had to use two spoons because the caramel is so sticky and didn’t want to come off easily.

Next, use a double boiler or the microwave to melt a small package of semi-sweet chocolate chips. If you don’t have a double boiler (like me), you can use a stainless steel bowl resting in a slightly smaller saucepan, with a couple inches of water in it, on medium-high heat. Stir constantly until the chocolate is smooth.

Then drop chocolate onto the caramel-pecan clusters.

Put the baking sheets in the freezer so the candies will set.

It’s always great to have a little “helper”. Though really at this age, I needed someone to help me with the little helper : )

When the turtles have hardened, take them out of the freezer. You can store them in the refrigerator for up to a week, but let them sit a bit before eating so the caramel can soften.

I packaged mine up in tins I found at the craft store, with wax paper to keep them from sticking together too much.

Enjoy!

August 18, 2010

august break, no.18: another recipe

by Hannah

Yes, another galette. I had to use the other half of the pâte brisée I made yesterday, right?
Plus, we had company for dinner. : )

How to make it:

This pâte brisée recipe {from the wonderful Smitten Kitchen}.
Having chilled the dough, roll it out on a piece of baking parchment to about 12 inches, or a little more, in diameter.
Then slide it onto a baking sheet and stick it back in the fridge, while you
peel and slice about 4 apples (I think I may have done 5 small ones, but had some left over.
Then mix 1 1/2 tsp. cornstarch and 2 Tbsp. sugar in a bowl, and dump in the apple slices, tossing to coat well.
Preheat the oven to 375F.
Take your dough out of the fridge, and arrange the apples on top, leaving about 2 inches around.
Beat an egg, and brush onto the exposed 2″ of dough, then sprinkle with coarse or raw sugar.
Bring the edges of the dough up, pinching about every two inches or so around.
Brush the outside of the exposed dough with egg glaze, and sprinkle with coarse or raw sugar.
Sprinkle the exposed apples with cinnamon, and a small dash of nutmeg, and some coarse sugar.
Optional: drizzle on some agave nectar or honey.
Bake about 40-45 minutes, until the outside is a nice golden color and the apples look soft.
After a few minutes, transfer to wire rack to cool, but definitely serve it warm.
Ice cream or fresh whipped cream, optional but wonderful.
bon appetit!

{And I promise my next food post will not be a galette! :)}

{The August Break is, for me, about not feeling like I have to write here- pictures each day will do (but there are no rules of course, so I can write too if I feel like it!) Basically I am relaxing more in August, and letting summer be summer.
This idea is from the talented Susannah Conway. Click here for more info and a list of participating bloggers.}

August 12, 2010

august break, no.12: a recipe

by Hannah

warm beet salad

This recipe came with my organic CSA box recently, and it was so good I just had to share it here.
Beets photograph so beautifully too. Though I really would love to start looking for some different linens and props to style my food photos with.

Warm Beet Salad with Sweet Onion & Cumin

3 beets
2 oz olive oil
1 oz apple cider vinegar (I used brown rice vinegar)
1 small sweet onion
1 tsp ground cumin
fresh parsley, chopped
salt & pepper
crumbled feta or goat cheese (optional)

Cut stems from beets, wash well, rub with oil and bake at 250F one hour or until tender. When cool enough to handle, peel, dice, and set aside.

In a pan over med-high heat, saute onion in 1 oz of the oil until almost brown on the edges. Then add cumin and stir for 30 seconds until fragrant. Add diced beets and toss until warmed.

In a bowl whisk remaining oil and vinegar together. Add warm beet mix and toss to coat. Season to taste with parsley, salt & pepper.

Garnish with crumbled cheese if desired.

warm beet salad

Enjoy!

{The August Break is, for me, about not feeling like I have to write here- pictures each day will do (but there are no rules of course, so I can write too if I feel like it!) Basically I am relaxing more in August, and letting summer be summer.
This idea is from the talented Susannah Conway. Click here for more info and a list of participating bloggers.}

February 14, 2010

Truffles!

by Hannah

I already showed you the card/mini book I made for Manny. Here is the other part of his Valentine’s Day surprise:

I got the recipe from one of my all-time favorite cooking blogs- The Pioneer Woman Cooks.

You better believe I was taste-testing this all along the way. Yum!

Melting the chocolate:
truffles 01

truffles 02

The insides of the truffles:
truffles 03

The box I put them in for Manny:
truffles 04

truffles 05

I still have more of the inside mixture- this was my first batch, just for Manny- I wanted to get it done in time. I’ll make the rest tonight :)

It was so easy and they are such an elegant treat- I love it!

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January 30, 2010

Lovely Rice Pudding

by Hannah

Rice pudding always makes me think of this poem by A.A. Milne, which my grandma used to read to me a lot. I had a book of A.A. Milne poems when I was a kid.

What is the matter with Mary Jane?
She’s crying with all her might and main,
And she won’t eat her dinner – rice pudding again –
What is the matter with Mary Jane?

What is the matter with Mary Jane?
I’ve promised her dolls and a daisy-chain,
And a book about animals – all in vain –
What is the matter with Mary Jane?

What is the matter with Mary Jane?
She’s perfectly well, and she hasn’t a pain;
But, look at her, now she’s beginning again! –
What is the matter with Mary Jane?

What is the matter with Mary Jane?
I’ve promised her sweets and a ride in the train,
And I’ve begged her to stop for a bit and explain –
What is the matter with Mary Jane?

What is the matter with Mary Jane?
She’s perfectly well and she hasn’t a pain,
And it’s lovely rice pudding for dinner again!
What is the matter with Mary Jane?

The whole thing has a totally new meaning to me now that I am the parent of an almost-toddler…
(who by the way just went to bed at 10:45!)

Anyway…

I had leftover brown rice from dinner the other day, and so I decided to make rice pudding and blog about it. I have fun taking pictures while I cook.

Ingredients:
ricepudding07
The rice, of course. 2 cups.

ricepudding06
3 cups of milk, 1/2 cup of sugar, 1/8 teaspoon of salt, 1 1/2 teaspoons of vanilla, 1/2 cup raisins, and nutmeg, cinnamon and cloves to taste.

So I am not one of those really awesome food bloggers who has a great photo for each and every step, a la the Pioneer Woman or Smitten Kitchen, but bear with me here…

First you combine the rice, milk, salt and sugar in a medium saucepan. Then get ready to add the vanilla…
ricepudding05

And, added! lol…
ricepudding04

And the raisins.
ricepudding03

Then bring it to a boil over medium-high heat.
ricepudding02

Allow it boil gently for a couple minutes, then lower the heat and let it cook, covered, until most of the milk is absorbed and it looks “puddingish”.
Then add the spices and enjoy it, hot or cold it is so yummy. I ate it for breakfast two days in a row.

I haven’t the faintest idea what the matter was with Mary Jane anyway. Maybe she was teething? Actually she sounds a bit spoiled- listen to all the stuff they promised her, just to try and shut her up!

Enjoy the recipe friends!


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January 1, 2010

A Christmas Tradition

by Hannah

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I wanted to post this closer to Christmas, but I am just going to go ahead with it now since that obviously didn’t happen.

My mom and I have been making poulla for the holidays for years. It is a traditional Finnish coffee bread, the wonderful key ingredient being cardamom. I love it. My whole family loves it.

One recipe makes three loaves. If you are going to make it, prepare for it to take over your whole kitchen and half your day. But it is so, so worth it.

You need:

2 cups of milk
1/2 cup of warm water
1 (.25oz.) package active dry yeast (or 2 1/4 tsp.)
1 cup of white sugar
1 teaspoon of salt
2 teaspoons of ground cardamom
4 eggs, beaten
9 cups of all-purpose flour
1/2 cup butter, melted
1 egg, beaten
2 tablespoons of white sugar

First, warm the milk on the stove in a saucepan until it just starts to bubble, then remove from heat and let it cool until it’s lukewarm.

Meanwhile, dissolve the yeast in the warm water. Then stir in the milk, sugar, salt, cardamom, 4 eggs, and about 2 1/2 cups of the flour. Beat until batter is smooth. Add about 2 1/2-3 cups of the flour and beat well until the dough is smooth in appearance. Add the melted butter and beat until dough looks glossy, then stir in remaining flour until dough is stiff.

Turn out onto a floured surface and cover with your mixing bowl, and let it rest for 15 minutes. Knead the dough until it’s smooth and satiny. Place in a lightly greased mixing bowl, and turn dough over to grease the top. Cover with a clean dish towel and let rise in a warm place for about an hour. Punch down, then let rise again until almost the size it was.

Turn out again onto your floured surface, and divide into 3 parts. Divide each third into three again, and roll each piece between your hands into a 12 to 16 inch strip. Braid three strips into a loaf, tucking the ends under a little, and lift the braids onto greased baking sheets. Let rise for 20 mintutes.

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Brush each loaf with a bit of the beaten egg and sprinkle with sugar. Bake at 400 degrees for 25-30 minutes. Check occasionally to avoid burning the bottoms. I usually brush with a little more melted butter and sprinkle a bit more sugar on top then. Because it tastes good.

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Enjoy!

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