Chopped Salad + Dressing

 Fresh yummy and goes great with tortilla chips.

Dressing Ingredients (for 1 jar):

• 1 Tbsp tahini
• 1.5 Tbsp apple cider vinegar
• 1 Tbsp lemon juice
• 2 tsp olive oil
• 2 tsp water
• 1 Tbsp whole seed mustard
• 1 Tbsp maple syrup

Salad Ingredients:

• Carrots
• Cucumber
• Tomatoes
• Bell Pepper
• Garbanzo beans
• Cilantro

Instructions:

1. Mix the dressing ingredients in a pint sized wide mouth jar. 
2. Chop veggies and add in this order. Cucumber, carrot, tomato, bell pepper, garbanzo beans, cilantro. 
3. Store in fridge up to a week. 
4. Mix to enjoy.
   

Mama's Pizza Dough

 This recipe will make enough dough for 3 medium sized pizzas. Herby, yummy, fluffy.

• 333g Bread or All Purpose Flour
• 2 Tbsp yeast
• 1 Tbsp + 1 tsp sugar
• 2 tsp salt
• 2 tsp garlic powder
• 2 tsp oregano
• 2 cups hot water (115°F)
• 1/3 cup olive oil
• 333g White Whole Wheat flour 
  

Instructions:

1.  Mix together everything except white whole wheat flour, then add flour and mix till blended.
2. Oil bowl and set in to rise double.
3. Place pizza stone in oven and preheat oven to 425°F.
   
4. Once risen, divide into 3rds and roll out on parchment paper.
5. Poke with fork before adding sauce and toppings. 
   
6. Bake @ 425°F on pizza stone for 12-15min.
    

Chanterelle Cream Sauce

This sauce is heavenly and really can go with anything. Steak, chicken, pasta, gnocchi, over toast, you can't go wrong! 

 INGREDIENTS:

• 6 oz chanterelle mushrooms
• 1 tbs butter
• 2 tbs finely minced shallots
• 2 cloves garlic, minced
• ¼ cup white wine
• 1 cup heavy cream
• ¼ tsp fresh or dried thyme
• ½ tsp cracked black peppercorns
• 1 tsp chicken bouillon granules or 1 cube HerbOX bouillion
  

 DIRECTIONS:

1. Clean the mushrooms and then chop into 1/2" slices/chunks
   (Rinsing is fine, because the extra water will be cooked off)
   
2. Dry-fry them in a pan until most of the moisture from mushrooms is cooked out. Set aside.
3. Melt the butter in the pan. Saute the shallots and garlic until tender, about 3 minutes. 
4. Add the remaining ingredients (wine, cream, thyme, bouillon) and the mushrooms and bring to a simmer. 
5. Reduce the heat to low and cook, covered, for 10 minutes, stirring occasionally. 
6. Remove the cover and continue to cook for another 5 minutes.
   (Add more heavy cream for a thicker sauce, add more wine for a thinner sauce.)

 

Cannelini Bean Soup with Bread

 INGREDIENTS:

• olive oil
  
• 1 chopped shallot
• 1 clove minced garlic
• 2 cups halved cherry tomatoes
• 1 can Cannelini Beans
• 1/4 cup Burrata cheese
• 2 Tbsp toasted pine nuts 
• Crusty bread for dipping
  

 DIRECTIONS:

1. Saute shallots and garlic in olive oil till golden.
2. Add in tomatoes plus a splash of water and then cook them down.
3. Blend the tomato mix till roughly smooth.
4. Add Cannellini beans and let simmer for 2-3 minutes.
5. Season as desired.
   
6. Finish with a dollop of Burrata cheese and pine nuts.
   

 

Choco-Mondo Cookies

1½ cups (200 g) all-purpose flour (spooning into measuring cups, then leveling)

1¼ tsp. (4 g) Diamond Crystal or ¾ tsp. (4 g) Morton kosher salt

¾ tsp. (4 g) baking soda

¾ cup (1½ sticks; 169 g) unsalted butter, divided

1 cup (200 g) (packed) dark brown sugar

¼ cup (50 g) granulated sugar

1 large egg

2 large egg yolks

2 tsp. vanilla extract

6 oz. (170 g) bittersweet chocolate (60%–70% cacao), coarsely chopped, or semisweet chocolate chips

 

Step 1

Place racks in upper and lower thirds of oven; preheat to 375°. Whisk flour, salt, and baking soda in a small bowl; set flour mixture aside.

Step 2

Cook ½ cup (1 stick; 113 g) butter in a large saucepan over medium heat, swirling often and scraping bottom of pan with a heatproof rubber spatula, until butter foams, then browns, about 4 minutes. Scrape melted butter and any brown bits into a large heatproof mixing bowl and let cool 1 minute. Cut remaining ¼ cup (½ stick; 56 g) butter into small pieces and add to brown butter (it should start to melt but not foam and sizzle, so test with one piece before adding the rest).

Step 3

Once butter is melted, add both sugars and whisk, breaking up any clumps, until sugar is incorporated and no lumps remain. Add egg and egg yolks and whisk until sugar dissolves and mixture is smooth, about 30 seconds. Whisk in vanilla. Using rubber spatula, fold reserved dry ingredients into butter mixture just until no dry spots remain, then fold in chocolate (the cookie dough will be soft but should hold its shape once scooped; if it slumps or oozes after being scooped, stir dough back together several times and let rest 5–10 minutes until scoops hold their shape as the flour hydrates).

Step 4

Using a 1½-oz. scoop (3 Tbsp.), portion out 16 balls of dough and divide between 2 parchment-lined rimmed baking sheets. Bake cookies, rotating sheets if cookies are browning very unevenly (otherwise, just leave them alone), until deep golden brown and firm around the edges, 8–10 minutes. Let cool on baking sheets.

Do Ahead: Cookies can be made 3 days ahead. Store airtight at room temperature.

 

Mexican Pinto Beans (Instant Pot) and Red Rice

• 1 pound dried pinto beans, rinse
• 2 cups chicken broth
• 1 (28oz) can of diced tomatoes
• 1/2 lb of bacon, cut into 1/2-inch pieces
• 1 yellow onion, chopped
• 4 cloves garlic, minced
• 1 Tbsp chili powder, or to taste
• 1 Tbsp ground cumin, or to taste
• 1 1/2 tsp garlic powder, or to taste
• 1/2 bunch fresh cilantro, chopped
• salt to taste
  

• 1. Place beans in a pot with a led and add enough water to cover by 2- to 3-inches. Allow to soak overnight in fridge or for at least 6 hours. After the soaking time, drain off and discard the soaking water and rinse the beans with fresh cool water, draining well. Set aside 
  2. Add oil to the Instant Pot and press the SAUTE button. When display reads “Hot” add the onion and cook, stirring, for 2 to 3 minutes, or until onion begin to soften. Add garlic and cook for an additional minute then press CANCEL.
     
     
  3. Add soaked beans, broth, diced tomatoes (with juice), bacon, chili powder, cumin, oregano and garlic powder. Stir well to combine. Lock the lid in place, and turn the vent at the top to the SEALED position. Set Instant Pot to Pressure Cook, Custom, High Temp and cook for 25 minutes.
     
     
  4. When time is up, allow the steam pressure to naturally release which should take 15 to 20 minutes. After the natural release, move vent on top to the RELEASE position to allow any remaining pressure to release before removing the lid. Taste and season with salt as desired.

  •  
  •  

   Mexican Red Rice:
   
   2 cups long grain white rice
   1/3 cup oil (vegetable or canola oil)
   1 1/2 teaspoons garlic , minced
   1/3 medium onion , finely diced
   1/3 cup tomato sauce , or 2 pureed tomatoes
   2 bouillon cubes, crushed or finely chopped
   1/4 teaspoon salt
   1 carrot , diced
   2 cups water
   1/3 cup frozen peas (optional)

  Instructions 

  • Rinse the rice until the water runs clear. Drain well.
    
  • Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot.
  • Add rice and saute, stirring often, until lightly golden, about 5 minutes.
  • Add garlic, onion, tomato sauce, salt, crushed bullion and carrots and stir to combine.
  • Add water and stir well, making sure the bullion cubes are dissolved.
  • Turn instant pot off. Secure lid and turn valve to sealed position.
  • Turn on to Manual or High Pressure, and cook for 3-4 minutes (3 minutes for tender to the bite, or 4 minutes for softer rice).
  • When timer beeps, allow pressure to naturally release for 10 minutes.
  • Remove lid and add peas. Gently fluff the rice with a fork (don't stir it).
  • Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.

Easy Peasy Herby Pizza Dough

 This recipe makes 3 x 12" pizza dough. 

 INGREDIENTS:

333g flour (bread ideal, but AP works too)
333g white whole wheat or whole wheat flour
2 TBSP yeast (instant will be faster, but regular is fine too)
1 TBSP sugar
2 tsp salt
2 tsp garlic powder
2 tsp oregano
2 cups hot water (115°F)
1/3 cup olive oil (+1 TBSP for oiling separate bowl)

INSTRUCTIONS:

1. Mix first 333g of white flour with all the other dry ingredients and stir together.
2. Pour olive oil and hot water into dry ingredients, stirring till combined and everything is wet.
3.  Add 333g of (white) whole wheat flour till combined. 
4. In a separate large bowl, oil bottom and sides with 1TBSP olive oil.
5. Scrape with spatula sticky dough into oiled bowl.
6. Cover the bowl with a towel or plastic wrap and place in a warm place to rise. 
7. Once doubled in size Preheat oven to 425° with pizza stone in oven, if you have one. 
8. Prepare 3 sheets of parchment paper to roll pizza on, approx 18" long.
   
9. Dump risen pizza dough onto one and divide into 3rds, putting one on each parchment paper.
10. Using a rolling pin, roll from the center out to create a roundish flat disc, approx 1/2" thick.
11. After rolling all 3 pizzas out, let sit to rise before poking 5-8 times with a fork. (avoids large bubbles when baking)
12. Add toppings and using pizza peel or upside down cookie sheet, slide onto hot pizza stone. 
13. Bake for 10-12 min in 425°F oven. 

 

Enjoy!!!

 

Christmas Cookies with Royal Icing

INGREDIENTS

24 Cookies

• 2 and 1/4 cups (281g) all-purpose flour (spoon and leveled)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (170g) unsalted butter, slightly softened to room temperature
• 3/4 cup (150g) granulated sugar
• 1 large egg*
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon almond extract (optional, but makes the flavor outstanding)

48 Cookies

• 4 and 1/2 cups (562g) all-purpose flour (spoon and leveled)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cup (340g) unsalted butter, slightly softened to room temperature
• 1 1/2 cup (300g) granulated sugar
• 2 large egg*
• 4 teaspoons pure vanilla extract
• 1 teaspoon almond extract (optional, but makes the flavor outstanding)
  

Royal Icing

• 4 cups (480g) confectioners’ sugar, sifted (I use and recommend Domino brand)
• 3 Tablespoons meringue powder (not plain egg white powder)
• 9–10 Tablespoons water, or lemon juice.
  
• Optional for decorating: gel food coloring
  

INSTRUCTIONS

Make the cookies:

1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
   
   
2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using), and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
   
   
3. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
   
   
4. Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
   
   
5. Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the second rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1–2 hours and up to 2 days.
   
   
6. Once chilled, preheat oven to 350°F (177°C). Line 2–3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with second piece of dough. (Note: It doesn’t seem like a lot of dough, but you get a lot of cookies from the dough scraps you re-roll.)
   
   
7. Arrange cookies on baking sheets about 3 inches apart. Bake for 11–12 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before decorating. No need to cover the cookies as they cool.
   
   

Make the royal icing: 

Royal Icing

• 4 cups (480g) confectioners’ sugar, sifted (I use and recommend Domino brand)
• 3 Tablespoons meringue powder (not plain egg white powder)
• 9–10 Tablespoons water, or lemon juice.
  
• Optional for decorating: gel food coloring
  

Pour confectioners’ sugar, meringue powder, and 9 Tablespoons of water/lemon into a large bowl or stand mixing bowl. Using a hand mixer or a stand mixer fitted with a whisk attachment, beat icing ingredients together on high speed for 1.5 – 2 minutes.  

• When lifting the whisk up off the icing, the icing should drizzle down and smooth out within 5-10 seconds. 
• If it’s too thick, beat in more water 1 Tablespoon at a time. 
• I usually need 10 Tablespoons but on particularly dry days, I use up to 12-14 Tablespoons. 
• Keep in mind that the longer you beat the royal icing, the thicker it becomes. 
• If your royal icing is too thin, just keep beating it to introduce more air OR you can add more confectioners’ sugar.

When applied to cookies or confections in a thin layer, icing completely dries in about 2 hours at room temperature. 

• If icing consistency is too thin and runny, it will take longer to dry. 
• If the icing is applied very thick on cookies, it will also take longer to dry. 
• If you’re layering royal icing onto cookies for specific designs and need it to set quickly, place cookies in the refrigerator to help speed it up. 

* Any leftover royal icing can be frozen for up to 2 months. Place leftover royal icing into zipped-top freezer bags. If you have more than 1 color, each color should have its own bag. Before sealing, squeeze as much air out of the bag as possible. Freeze on a flat shelf surface in your freezer. Thaw overnight in the refrigerator and bring to room temperature before using again.

 

Grandpa's Waffles

When I was a kid my dad would make whole wheat waffles from scratch. I was told that I couldn't say the word "waffles" and would instead adorably request "awfuls". They would freeze them when I was teething to gnaw on and I have fond memories of waking up to the smell and being brought a crisp one to snack on in bed. My dad shared his recipe with me and I've been making them for my kiddos now too. Let the tradition continue!

INGREDIENTS:

3.5 cups of white whole wheat flour (400g)
4 tsp baking powder
1 tsp salt
4 Tbsp brown sugar
6 large eggs
1 cup butter
3 cups milk

DIRECTIONS:

1. Preheat waffle iron.
   
2. Sift flour into small bowl.
   
3. Resift flour with baking powder and salt into large mixing bowl.
   
4. Stir in brown sugar (some small clumps are fine)
5. Slice into Tbsps and melt butter in small bowl in microwave, let sit to cool a bit.
6. Separate egg whites and yolks (careful not to break the yolks)
   
7. Measure out milk and add yolks to milk, stir to mix a bit. 
   
8. Using a stand mixer beat egg whites till stiff peaks form.
9. While whites are beating, pour milk/yolks mix into flour and give a stir, then add melted butter and gently combine till there are no large dry patches. Some small clumps of flour are ok for now.
10. Once whites are stiff, gently plop them into large batter bowl
11. Fold them in gently with a spatula till well combined, but being careful to not completely deflate all the air you captured in the whites. 
12. Brush iron with shortening or spray with non-stick, then pour batter on and cook to preferred golden brown. (4 1/2 min for our iron)
    

Bliss Milk Bars

These granola bars are as easy as mixing up a batch of homemade cookies. The amount of honey makes them both slightly indulgent and slightly expensive, but it’s worth it! 

My sister was given this recipe when her second was born, and she shared it with me. They were a lifesaver when I had my first baby and I have been making them for friends and clients for years now. 

 

A quick, delicious, nutrient dense snack, with oats to promote milk production! You can't go wrong there!

 

INGREDIENTS:

• 1 c. butter, softened (or coconut oil)
• 4 1/2 c. rolled oats (2/3 rolled and 1/3 instant is an option too)
• 1 c. honey (I love this one)
• 1 ½ c. oat flour
• 1 tsp. vanilla 
• 1 tsp. baking soda
• 2 cups of add-ins (roughly equal proportions, except a bit less for the chia seeds): golden raisins, chocolate chips, Chia seeds, coconut flakes and blanched almonds (you can use whatever you like!)

DIRECTIONS

1. Preheat oven to 350°F
2. Line a 9”×13” glass pan with parchment paper. 
3. In a medium saucepan melt butter and add honey stirring and cooking on low for till melted and combined, then add the vanilla. (Let cool for a couple minutes while you gather your dry ingredients, so it won't melt the chocolate chips immediately)
4. In a large mixing bowl combine oats, oat flour, baking soda and your fav add-ins.
   
5. Pour honey, butter, vanilla mixture into dry ingredients and mix till all moistened.
6. Pour mixture into parchment paper/glass dish and press firmly and evenly with a spatula to flatten.
7. Bake at 325 degrees F for 15-22 minutes until just golden brown on the edges.
8. When they come out of the oven they will have puffed up a bit, I like to use a spatula again and press them down, making them more dense for cooling.
9. Allow to cool completely before cutting into bars. Even better chill in fridge before cutting. They will keep fine at room temp, but longer in fridge.

Variations

✔ Add ¼ c. cocoa powder to the dry ingredients; no chocolate chips needed.

✔ Use ½ c. natural peanut butter, almond butter or sunbutter in place of ½ c. of the butter (stay on the short side of baking time as nut butters can dry out the bars).

✔ Use a large cookie sheet and press the bars more thinly

FAQs

✔ How about dairy free? Coconut oil works fine in place of butter, especially in the nut butter versions.

✔ How long is the shelf life? Seriously, I found a bar in our diaper bag that had been there for months, and it was perhaps a bit lower on the quality scale, but no mold or other issues that would deem them inedible. Generally they are gone so quickly you don’t have to worry about shelf life!

✔ Can I use less honey? Honey is expensive and the “unhealthy” ingredient in this recipe. When you heat the honey, you can definitely cut it down by at least 1/3 cup and everything still holds together. I also had success substituting natural applesauce for up to 1/2 cup honey, but the resulting bars weren’t very sweet. The chocolate chips were a necessity.

Healthy Whole Wheat Blueberry Oat Muffins

 Ingredients

• 3 1/2 cup (420g) white whole wheat flour (plus 1Tbsp for dusting blueberries)
  
• 1 cup organic rolled oats
  
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• ½ teaspoon ground cinnamon (optional)
• ⅔ cup melted coconut oil or extra-virgin olive oil
  
• 1 cup honey or maple syrup
• 4 eggs, preferably at room temperature
• 2 cup plain or vanilla Greek yogurt
• 4 teaspoon vanilla extract
• 2 cup (12 ounce) blueberries, fresh or frozen
• 1/4 up oats, for sprinkling on top

Instructions

1. Preheat the oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).
2. In a large mixing bowl, combine the flour and oats with the baking powder, baking soda, salt and cinnamon. Mix them together with a whisk.
3. In a medium mixing bowl, combine the oil and honey or maple syrup and beat together with a whisk. Add the eggs and beat well, then add the yogurt and vanilla. Mix well. (If the coconut oil solidifies in contact with cold ingredients, gently warm the mixture in the microwave in 30 second bursts.)
4. Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). In a small bowl, toss the blueberries with the 1 Tbsp flour (this helps prevent the blueberries from sinking to the bottom). Gently fold the blueberries into the batter. The mixture will be thick, but don’t worry.
5. Divide the batter evenly between the 12 muffin cups. Sprinkle the tops of the muffins with the extra oats. Bake the muffins for 12 to 14 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
6. Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

 

Zucchini Banana Oat Chocolate Chip Muffins

 

Ingredients  

• 2 cups shredded, unpeeled zucchini (about 1 medium zucchini)
• 1/2 cup mashed ripe banana about 1 medium/large or ~4 ounces
• 1/4 cup coconut oil, melted and cooled
• 1/4 cup honey
• 1/4 cup brown sugar light or dark
• 1 tsp pure vanilla extract
• 2 large eggs at room temperature
• 1 teaspoon ground cinnamon
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 2 cups white whole wheat flour
• 2/3 cup rolled oats
• 1/3 cup semi sweet chocolate chips, mini or regular (I used mini)

Instructions 

1. Preheat the oven to 375 degrees F. Line a muffin tin with liners or use non-stick spray. 
2. Grate the zucchini, then thoroughly squeeze it with some paper towels to remove as much excess water as possible. Repeat as needed. If you have not already, melt the coconut oil and let come to room temperature
3. In the bowl of a standing mixer or a large mixing bowl, beat together the banana, honey, brown sugar, coconut oil, and vanilla extract until smooth. Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then beat again until combined.
4. Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour and oats, then mix on low speed, just until the flour disappears and oats are incorporated. By hand, fold in the zucchini and chocolate chips.
5. Scoop the batter into the prepared muffin cups, filling them 3/4 of the way for 12 regular muffins. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. 
6. Remove the muffins from the oven and place the pan on a wire rack. Let cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and place them on a wire rack to cool completely (this will keep the muffins from becoming soggy).

1. 
   

Lemon Blueberry Protein Muffins

Tried a couple different recipes, but none were quite what I was craving. So I tweaked one to add the lemon & zest and then swapped in the coconut oil and honey. An easy way to get some extra protein into the kiddos. Taste great and easy to store. I like to freeze and then pop them into their lunches to thaw overnight in the fridge.

Ingredients

• 2/3c white whole wheat flour + 1 tbsp (reserved)
• 2/3 cup protein powder (any flavor will work, but vanilla or another mild flavor is suggested. I use the trader joe's vanilla whey protein for now)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk Greek yogurt (I love vanilla Strauss, but plain will work too)
  
• 1 egg
• 1/2 cup melted coconut oil (you could use applesauce if you're trying for lowfat)
  
• 1/3 cup honey (I love raw unfiltered, but you can also use sugar or sweetener of your choice)
• 1 tsp vanilla (optional)
• 2 Tbsp lemon juice
• Zest of 1 lemon
  
• 1 cup blueberries, fresh (frozen in a pinch, but allow to thaw completely and drain a bit of the liquid off)
  

Instructions

1. Preheat oven to 375°F. Line a muffin tin with liners or use non-stick spray.
2. In a large bowl combine flours, protein powder, baking powder and salt.
3. In a medium sized bowl whisk together yogurt, egg, melted coconut oil, melted honey, lemon juice, lemon zest & vanilla extract.
   
4. Add wet ingredients to the flour mixture and mix until just combined.
5. Place blueberries in a small bowl and coat with reserved 1 tbsp flour.
6. Gently fold blueberries into batter.
7. I like to make half muffins that fit in the kids lunch boxes, so I only fill half way. This will make ~ 12 half muffins. Or you can fill the prepared muffin tin, nearly filling each muffin to the top. This should make ~6 or so regular sized muffins, depending on the size of your muffin tin.
8. Bake muffins at 375°F for 18-20 minutes until golden brown and a toothpick inserted comes out clean.
9. Allow to cool fully and enjoy! Store in an airtight container for up to 1 week or freeze for up to 2 months.

Buckwheat Savory Crepes

Before the pandemic our little family used to love going to the farmers market at Lake Shore in Oakland. We loved ordering crepes from one of the stands for breakfast and had missed them over the past year and a half. My daughter reminded me of them one day, after looking in a kids cookbook I'd gotten for her, and we decided to recreate them as best as we could. Happy to report, then turned out GREAT! 

 Ingredients for Crepe batter:

• 1 cup milk
• 1/3 cup water
• 3 large eggs
• 1/2 tsp salt
• 2/3 cup buckwheat flour
• 1/2 cup all purpose flour
• 3 Tbsp canola oil

Filling ingredients:

• 2 green onions (scallions), finely chopped  
• 1 container of white or brown mushrooms, thinly sliced
• butter for cooking (1/2 stick)
  
• 8 oz of shredded mozzarella
• 8 oz of shredded cheddar
• 1 cup diced tomatoes
• Salt
  

Directions: 

1. Place the milk, water, eggs and salt in a blender. Cover the blender, and turn on at low speed. Add the flours, then the canola oil, and increase the speed to high. Blend for one minute. Transfer to a bowl, cover and refrigerate for one to two hours. (even half an hour is fine)
2. While batter is sitting, prep & gather filling ingredients.
3. Saute mushrooms in 2 batches with 1 tsp of butter over medium high heat till juices released and browned. Set aside.
4. When ready to make crepes to serve, place a seasoned 7- or 8-inch crêpe pan (or large frying pan) over medium heat. Brush with butter or oil, and when the pan is hot, remove from the heat and ladle in about 3 tablespoons batter. (I like to use a 1/4 measuring cup) 
5. Tilt or swirl the pan to distribute the batter evenly, and return to the heat. Cook for about one minute, until you can easily loosen the edges with a spatula. 
6. Turn and begin to add filling. 
• Sprinkle cheese mixture in an even layer around crepe, approx. 1/3 cup.
•  Add row of cooked mushrooms along center, approx. 1/4 cup
• Sprinkle on green onions along center, approx. 1 Tbsp
• Add diced tomatoes along center row, approx. 2 Tbsp
• Sprinkle a pinch of salt down the center
  
7.  Once cheese has melted, fold one side over center, and then other side over that
8.  Serve and enjoy!

 

Epic Organic Naturally Colored Unicorn Cake

Organic Naturally Colored Unicorn Rainbow Cake

 

 

Gear needed:

-       Stand mixer with balloon whisk attachment

-       Mixing bowls

-       Fine mesh sieve

-       Small Cheese cloth

-       Grater or food processer

-       Cutting board and knife

-       3 – 6 x 6” or 8” cake pans (https://www.amazon.com/gp/product/B072WKYZS6/)

-       Parchment paper

-       3 Wilton Cake Strips (https://www.amazon.com/gp/product/B00C1LU7HW/)

-       Unicorn cake topper (https://www.amazon.com/gp/product/B07J251ZTD/)

-       Spatula

-       Pencil and scissors or exacto blade

-       Cake stand and decorating set (https://www.amazon.com/gp/product/B01NCBDUUO/)

-       Cake boards (https://www.amazon.com/Boards-Circles-Cardboard-Plastic-Scrapers/dp/B07HNPVFY4/)

-       Color Kitchen Food Colors

-       Large Icing Piping Tip Set (https://www.amazon.com/gp/product/B0736XMFCD/)

-        

 

Ingredients:

 

Colors: (not an exact measurement, make extra and add less to start, adjust as needed for color desired)

• Pink – Beet root powder (https://www.amazon.com/ColorKitchen-Food-Color-Yellow-ounce/dp/B06XF9DY73/) or beet juice 
• Orange – carrot juice and/or annatto extract - 1-2 TBSP 
• Yellow – 1-2 extra yolks 
• Green – 1-2 TBSP spinach juice 
• Blue – frozen wild blueberries, thawed then strain juice. 1-2tsp (looks purple, bakes blue!) 
• Purple – blackberry juice, squeezed and strained. 1-2 TBSP
  

 

For the Cake: 

I bake 3 layers at a time, because that's what fits in my oven well spaced.

1. Butter and flour three 6-inch pans, I like to put in a custom cut parchment layer with wings to help lifting out the cakes. I also use damp cake strips on my pans for more even baking as well. Preheat oven to 340F.
   
2. Sift the dry ingredients together in a large bowl. In a separate bowl, beat the wet ingredients together. 
3. Add the wet to the dry and mix until combined. Divide the mixture evenly into separate bowls, I like to use a kitchen scale to measure for even layers. Mix in colors for different layers, then pour into the prepared cake pans. 
   
4. Bake for 30 -35 minutes or until the centers are set and springy. 
5. Let the layers cool in the pans for about 4 minutes, then dump each layer out onto a cooling rack. 

 

 

Amounts for 4 layers (ombre cake)

·      All purpose flour 400g

·      Granulated sugar 400g

·      ½ tsp baking soda 2 g

·      2 tsp baking powder

·      ½ cup unsalted butter 342g (room temp)

·      6 egg whites (room temp)

·      2 tbsp vanilla extract

·      1 tsp salt

·      1 cup sour cream (room temp)

·      1 cup whole milk (room temp)

All 6 layers

·      All purpose flour 600g

·      Granulated sugar 600g

·      3/4 tsp baking soda 2.5g

·      3 tsp baking powder

·      513g unsalted butter (room temp)

·      9 egg whites (room temp)

·      3 tbsp vanilla extract

·      1 ½  tsp salt

·      1 ½  cup sour cream

·      1 ½  cup whole milk

 

3 layers

·      All purpose flour 300g

·      Granulated sugar 300g

·      ½ +1/8^th tsp baking soda

·      1 1/2 tsp baking powder

·      256g unsalted butter (room temp)

·      4.5 egg whites (room temp)

·      1 tbsp + 1 tsp + ½ tsp vanilla extract

·      3/4 tsp salt

·      ¾ cup sour cream

·      ¾ cup whole milk

 

Swiss Meringue Butter Cream

Enough to layer and crumb coat 6 layers

INGREDIENTS

• 7.5 egg whites at room temperature
• 3 cups unsalted butter 452g, at room temperature
• 1 ½ cups granulated sugar 450g
• 1.5 pinch kosher salt
• 1.5 tsp vanilla extract