this ones for aaron

ingredients

• 1 pie dough
• 5 eggs
• 1 cup milk

directions

1. let pie dough come up to room temp. then put it in the pie dish
2. whisk eggs and milk together. add salt at least
3. add yer extras! nutmeg, pepper, veg, cheese, etc.
4. cook highish- around 400 but for our new oven probably higher- you could use the temp suggested on the pie dough box.
5. it takes at least a half hour- but maybe a bit more. cover the crust edges if they get too burney- cook until it stops wobbling like it wants to be jello.

<3,

mary

these are a fall favorite in our house. as soon as the air turns cold we make a batch! 

ingredients

• 4 eggs
• 1 15-16oz can of pumpkin
• 1.5 cups applesauce
• 1 tsp vanilla
• 2 cups sugar
• 3 cups AP flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp salt
• 2 cups chocolate chips
• 1 cup chopped pecans (optional pecans… i just usually add more chocolate chips instead of pecans!)

directions

1. preheat oven to 350ish
2. mix the dry ingredients in a bowl
3. mix the wet ingredients in another bowl
4. mix the wet and dry ingredients together so its all smooth and happy
5. fill muffin tins about 3/4 full OR fill a loaf pan to make bread!
6. eyeball until done/set (around 20ish minutes for muffins)
7. eat when warm or not! tastes ultra awesome with a bit of butter on the top. stores well in the fridge or freezer. 

poblano tamales on Flickr.

if you live around the montpelier, vt area get up on saturday and go to the farmers market. have these for breakfast with some horchata. you will be a happy happy person.

this is magical.

ingredients

• 4 tablespoons self rising flour
• 4 tablespoons white granulated sugar
• 1 egg
• 3 tablespoons cocoa powder
• 3 tablespoons Nutella
• 3 tablespoons milk
• 3 tablespoons olive or vegetable oil

directions

1. Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 /2 minutes.) Top with whipped cream and a little chocolate sauce if desired.
2. Top with whipped cream and chocolate syrup. Enjoy!

Note: Depending on the wattage of your microwave, you may have to increase cooking time.

Makes 1 very large serving.

well that’s an interesting twist on things.

ingredients

• 1 cup shelled, boiled peanuts (from about 2 cans)
• 2 Tbsp. tahini (sesame seed paste)
• 1 Tbsp. fresh lemon juice
• 1/4 tsp. ground cumin
• 1/8 tsp. cayenne pepper
• 1 small garlic clove
• 2 Tbsp. extra-virgin olive oil
• Kosher salt

directions

1. Put boiled peanuts, tahini, lemon juice, cumin, cayenne, and garlic in a food processor and pulse to combine. 
2. With processor running, slowly add oil. Continue puréeing peanut mixture, adding water 1 Tbsp. at a time, until the hummus is smooth. 
3. Season to taste with salt. Serve with chips or pita.

i love figs! i am waiting for them to ripen on my tree that i planted in my backyard last year. it isn’t really the season for figs yet but i am looking forward to testing out these ideas. especially the baked figs.

ingredients:

For the baked figs

• 24 figs, halved
• 2 clementines
• 2 teaspoons ground cinnamon
• 2 tablespoons caster sugar

For the fig bruschetta

• 1 loaf of rustic bread, sliced
• hard or soft goat’s cheese
• a handful of walnuts
• runny honey

To store 

• 1 large jar runny honey

directions

Baked Figs

1. Preheat your oven to 110ºC/ 225ºF/ gas ¼. Lay your figs, cut-side up, in a baking tray. Using a fine grater, zest your clementines over the figs then dust the figs with a sprinkling of cinnamon and a teaspoon of sugar. My flavoured sugar is also great for this so if you’ve made a batch of that, feel free to use that instead.
2. Pop the figs in the oven to bake for 4 hours, checking on them every hour or so. When they come out of the oven you’ll have semi-dehydrated figs, which will be a bit like wine gums.

Fig bruschetta

1. Get yourself a few slices of nice warm bread, crumble over some lumps of cheese, and a few pieces of walnut then put a few fig halves and a drizzle of runny honey over the top to finish it off. I think the combination of salty goat’s cheese with these figs and a bit of honey is absolute heaven.

Figs in honey

1. You’ll be able to put any leftover figs to good use in all sorts of ways. A really nice way of using them up Christmas is to turn them into a bit of a gift by popping a stack of them in a sterilised jar, covering them completely with honey then sealing the jar with an airtight lid. They’ll be beautiful as part of a cheese platter, baked in a tart, a sticky toffee pud, or even thrown into a roasting tray with some pork or other meat for a bit of added sweetness. Give them to your mates when you go round to theirs for dinner. They’ll love getting something unique, especially when you explain all the different things they can do with them.

i like vegetables!

i realize the typical time to eat these has passed. but when is it a bad time to eat fruity bread?

ingredients

dough:

• 50g sugar
• 7g sachet dried yeast
• 450g flour
• 2 tsp mixed spice
• 100g mixed dried fruit (currants, sour cherries, sultanas)
• 25g chopped mixed peel
• Zest of 1 orange
• 1 egg, beaten
• 50g butter, melted
• 50ml milk, warmed

decoration:

• 100g flour mixed with about 50ml water to make a dough, or 100g readymade shortcrust pastry

sticky glaze:

• 2 tbsp sugar
• Juice of 1 orange
• 1 egg, beaten

directions

1. Mix 1 teaspoon of the sugar with the yeast and 150ml tepid water in a jug until frothy. 
2. Sift the flour, 1 teaspoon of salt and the mixed spice into a large bowl, then add the dried fruit, peel, orange zest and remaining sugar. Make a well in the middle and pour in the yeast mixture, then add the beaten egg, melted butter and 40ml warmed milk. Using a fork or wooden spoon, stir in a circular motion until you have a dough. Add a little more milk if the dough is too dry.
3. Place the dough on a clean surface dusted with flour and knead until it is smooth and glossy, about 5 minutes. Place the dough in a large mixing bowl and cover with a clean, damp tea towel. Leave in a warm place to prove until it has doubled in size, about 1 hour, then knock it back and knead again to its original size. Divide the dough into 12 evenly sized pieces and shape into round buns. Place on a lightly greased baking tray, spaced well apart. Cover with a damp tea towel and leave to rise again until doubled in size, about 35–40 minutes.
4. Meanwhile, preheat the oven to 220C/gas 7. For the decoration, place the dough or shortcrust pastry on a clean surface dusted with flour and roll into a sausage about 1cm thick. Cut the sausage in half, and cut each half into 6 pieces. Roll out each piece again to make 2 thinner, 5mm strips of about 8cm long. You should have 24 strips in total. Brush the risen buns with the beaten egg and lay the dough strips on top in the shape of a cross. Brush with the beaten egg and bake for 15 minutes, or until golden.
5. Meanwhile for the glaze, place the sugar and juice in a pan and gently heat until the sugar is dissolved and the syrup is bubbling.
6. Brush the buns with the glaze and eat immediately, or cool and serve toasted.

i love it when my breakfast has a face. this was especially tasty.

food face on Flickr.

i love this recipe! even though i usually use this site for recipes that i have not made/want to try, i wanted to share this one. it’s so so easy and uber yummy. i usually substitute the fruit, nuts, and coconut flakes for ingredients that i have around like flax seeds or dried cranberries etc.

ingredients

• Vegetable cooking spray
• 4 cups old-fashioned oats
• 1/2 cup coarsely chopped almonds
• 1/2 cup coarsely chopped pecans
• 1/2 cup coarsely chopped dried cherries
• 1/2 cup sweetened coconut flakes
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 1/3 cup vegetable oil
• 1/4 cup honey
• 1/2 cup light brown sugar
• 1 teaspoon vanilla extract

directions

1. Preheat oven to 325 degrees. Lightly coat a rimmed baking sheet with cooking spray. In a large bowl, stir together oats, almonds, pecans, cherries, coconut, cinnamon, and salt. Set aside.

2. In a small saucepan, combine oil, honey, and sugar. Bring to a boil and remove from heat. Stir in vanilla. Drizzle syrup over oat mixture; toss with a wooden spoon. Pour granola onto sheet pan and spread evenly. Bake, stirring occasionally, until golden (about 25 minutes). Let granola cool completely on a wire rack. Break it into chunks and store in an airtight container.

ingredients

filling:

• 2 tablespoons extra-virgin olive oil
• 1 medium red onion, cut into small dice
• 4 garlic cloves, minced
• 2 1/2 pounds Swiss chard, stems cut into small dice and leaves torn
• 3/4 teaspoon red-pepper flakes
• Coarse salt and ground pepper
• 1/2 cup grated Parmesan
• 3 tablespoons all-purpose flour
• Grated zest of 1 large lemon, plus 1 tablespoon fresh lemon juice
• 1 large egg yolk

olive oil dough:

• 2 1/2 cups all-purpose flour
• 1/3 cup extra-virgin olive oil
• 1/2 cup cold water
• 3/4 teaspoon coarse salt

directions

1. Make olive oil dough: In a bowl, combine all-purpose flour, extra-virgin olive oil, cold water, and coarse salt. Stir with a fork to combine, then turn out onto a work surface and knead 1 minute. Cover dough with plastic wrap and let rest at room temperature, 30 minutes.
2. In a large pot, heat oil over medium-high. Add onion and garlic; cook until onion begins to soften, about 2 minutes. Add chard stems and red-pepper flakes; cook until stems begin to soften, about 2 minutes.
3. Pack chard leaves into pot; season with salt and pepper. Reduce heat to medium, cover, and cook until chard leaves wilt, about 4 minutes. Uncover and cook, stirring occasionally, until chard is soft, about 4 minutes. Drain, pressing out as much liquid as possible. Place chard mixture in a large bowl and toss with Parmesan, flour, lemon zest and juice. Season with salt and pepper.
4. Roll two-thirds the dough to a 12 1/2-inch round; fit into an 8-inch round cake pan (2 inches deep). Fill bottom crust with chard mixture. Roll remaining dough to a 9 1/2-inch round; place over filling. Pinch edges of dough together and tuck in to seal; cut several vents into center of pie. Combine yolk with 1 teaspoon water and brush over dough, avoiding edge of pan. Freeze pie (see below).
5. To serve, preheat oven to 400, with rack in lowest position. Bake frozen pie until crust is deep golden brown, about 1 1/2 hours. Serve warm or at room temperature.

ingredients

• 2 medium beets
• 1 tsp. extra virgin olive oil

directions

1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Peel beets and slice 1/16 inch thick
   with a mandoline. In a large bowl, toss beets with extra-virgin olive oil.

2. On two rimmed baking sheets (or use one sheet and bake in two batches), arrange beets in a single layer. Stack another rimmed baking sheet on top of each. Bake until edges of beets begin to dry out, about 20 minutes. Uncover and rotate sheets. Bake 10 to 20 minutes, removing chips as they become lightened in color. Transfer to a wire rack; chips will crisp up as they cool.

ingredients

• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 1 teaspoon mustard seeds
• 1 tablespoon extra-virgin olive oil
• 1/2 cinnamon stick
• 1 green chili
• 2 cloves garlic, minced
• 1 medium yellow onion, chopped
• 1 tablespoon minced fresh ginger
• 7 fresh curry leaves (optional)
• 3 large tomatoes (about 2 pounds), chopped
• 1 pound Yukon gold potatoes, chopped into 3/4-inch pieces
• 1 cup fresh shelled peas (from 1 pound peas in pods)
• Coarse salt
• 2 tablespoons whole-milk Greek yogurt

directions

1. Heat a four-quart heavy-bottomed pot over medium heat. Toast coriander, fennel, and mustard seeds until fragrant, about 1 minute. Transfer to a spice grinder and process until finely ground. (You can also crush the seeds with the side of a chef’s knife.)
2. Heat oil in the pot. Add ground seeds, cinnamon, chili, garlic, onion, ginger, and curry leaves (if using). Cook, stirring occasionally, until onions are soft, 6 to 8 minutes.
3. Add tomatoes and bring to a boil, then simmer, stirring occasionally, until slightly thickened, about 15 minutes.
4. Add potatoes and 2 cups of water. Simmer, partially covered, until potatoes are tender, about 35 minutes.
5. Add peas and cook until tender, about 12 minutes.
6. Season with salt. Stir in yogurt. Remove cinnamon stick before serving.

oh wow. we made this yesterday and it is fantastic!

ingredients

• 3 tablespoons unsalted butter, melted and cooled slightly, plus more for coating baking dish
• 2 cups old-fashioned rolled oats
• 1/2 cup walnuts or almonds, toasted and chopped (anything works- pecans, flax seeds, etc.)
• 1/3 cup fine-grain natural cane sugar (i used half this amount)
• 1 teaspoon aluminum-free baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon fine-grain sea salt
• 2 cups milk (soy milk works great)
• 1 large egg
• 2 teaspoons pure vanilla extract
• 2 ripe bananas, cut into 1/2-inch slices
• 1 1/2 cups huckleberries, blueberries, or mixed berries
• Maple syrup, for drizzling

directions

1. Preheat oven to 375 degrees. Butter an 8-inch square baking dish.
2. Combine the oats, half the nuts, sugar, baking powder, cinnamon, and salt in a bowl. In another bowl, whisk the milk, egg, half the butter, and the vanilla.
3. Arrange bananas in a single layer on the bottom of the coated baking dish. Sprinkle with two-thirds of the berries, then cover with the oat mixture. Slowly drizzle milk mixture over the oats. Gently tap dish on a work surface to distribute liquid. Scatter remaining berries and nuts across the top.
4. Bake for 35 to 40 minutes, until the top is nicely golden and the oat mixture has set. Let cool slightly. Drizzle with remaining melted butter and maple syrup. (i did not drizzle with syrup or butter and it was still great!)

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1  tsp. snipped fresh rosemary
• 1/4 tsp. salt
• 3/4 cup butter, softened
• 1/3 cup powdered sugar
• Few drops almond extract
• 1/4 cup orange marmalade
• Powdered sugar

directions

1. In small bowl stir together the flour, cornstarch, rosemary, and salt; set aside. In medium mixing bowl beat the butter with an electric mixer on medium to high speed 30 seconds. Add 1/3 cup powdered sugar and almond extract and beat until combined. Add flour mixture and beat until combined. Wrap and chill dough 1 hour or until easy to handle.

2. Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper; set aside. Shape dough into twenty-four 1 1/4-inch balls. Arrange 2 inches apart on prepared baking sheets. Use thumb to make indentations in each cookie. Spoon about 1/2 tsp. marmalade into center of each.

3. Bake 14 minutes or until edges are lightly golden. Cool 1 minute on cookie sheets. Remove and cool completely on wire racks. Sprinkle with additional powdered sugar to serve.