Entries in recipe (490)


Experimentations in chocolate and peanut butter

Russell and I tried a new cafe called Pie in the Sky Pie Company.  It was pretty fabulous.  Think healthy grill food.  We both decided to try pie.  Russell tried the sour cream raison pie.  It was an "Oh my God" delicious.  I will have to experiment for my Dad.  It is his favorite pie from his Mom and has not been replicated yet by anyone in the family.  I had the chocolate peanut butter pie.  It came to the table hot and was out of this world yummy.  Since the combination of flavors is one our households favorites, I have starting experimenting with it.

I took the Espresso Fudge Brownie recipe from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero and changed it up a bit.

Preheat the oven to 350 degrees Farhenheit

3 ounces Enjoy Life chocolate chips

5 tablespoons olive oil

2/3 cup sugar

1/3 cup original hempmilk

1 tablespoon tapioca startch

1 teaspoon vanilla

3/4 cup plus 2 tablespoons all purpose flour

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

3 tablespoons Dutch cocoa powder

a two finger pinch of salt

In a large saucepan over medium low heat, put the chocolate chips and oil.  Heat until melted.  Turn off the heat and mix in everything else, following the list.  That is right, one pan:

This mixture gets spread into a 8 inch by 8 inch pan that has been lined with parchment paper.


In another bowl, I mixed up the peanut butter topping:

3/4 cup natural peanut butter

2/3 cup powdered sugar

4 tablespoons original hempmilk

1/4 teaspoon vanilla extract


I dump this all in a bowl and mix it together.  Spread it on top of the fudge brownie mixture.  Bake it for about 24 minutes or until a knife inserted in the center comes out all but clean.

Cool and slice.

Now, this was yummy right out of the oven.  It was much better the next day.  But honestly, it does not meet the same level of uberness as the Pie in the Sky Pie Company.  More experimentations are called for this weekend!

And I have a line of testers who are waiting with anticipation.  None of the not perfect samples were willing to be shared by any of the testers.  That is still praise, just can be better.  I am not a perfectionist!  I am not!  Bring out the cauldron!!!  More experimentations!!!!


When I am out of jam, I make it

I ran out of jam this morning which means that I cannot make for lunch tomorrow what I normally make.  So I need to make some.

I put ten ounces of frozen fruit and one cup of sugar in a heavy saucepan.  Mine is enameled cast iron.  I then set it on medium low heat (three on my electric stove top) and cook for about three quarters of a hour to an hour.  I do stir it occasionally with a wire whisk.  And I do watch towards the end to make sure it does not burn.

Then it goes in a jar and sits in the refrigerator.  It is really that easy.  I do not have to skim the scum off or anything.  I do have to watch a little bit so it does not burn but that really happens only when it has cooked to long and become too thick.  Very yummy!  Especially on peanut butter and jam sandwiches on homemade bread.  It makes me smile.


pasta for dinner

Most of the U.S. thinks that a pasta dinner is a ten minute dinner tops.  Not in this house.  I start with a cup of flour, an egg, a two finger pinch of salt, and a couple tablespoons or so of water in a bowl.  Mix it all up and the knead it.

and knead it

and knead 

For ten minutes.  I do actually time this.  It makes such a difference.

Then it is time to roll out the pasta dough.  It starts out small,

and grows,

Until it is very thin and ready to cut.


I like using a very heavy pizza cutter.

It is then time to cook.  It only takes a few minutes in boiling water.  I usually make a light pesto sauce to go with the pasta, pesto and pine nuts.

It is a simple meal but so lovely in the tummy.  We had this with homemade blackberry sorbet for dessert.  Yum!

All pictures are courtesy of Russell.  Thank you sir!


Happy apple raspberry crisp tummies!

When we were invited to the house warming, our friends asked for everyone to bring a side, dessert, beverage to share or something of the like.  If you forgot, just come!  I decided to make apple crisp.  

But I looked at the number of apples I had and decided to add about a half a ten ounce bag of frozen raspberries.

I cut the apples into eighths, core, peel, and slice into chunks.  I use an eight inch by eight inch pan.

I then sprinkled the frozen raspberries on top.

In another bowl, Russell creamed together one half cup butter, three quarter cup brown sugar, one teaspoon cinnamon, and one teaspoon ginger.  When this is evenly mixed together, one cup of all purpose or whole wheat flour is mixed in.  The texture is very crumbly.  If you wish to make it gluten free, use five ounces of gluten free flours (sorghum, amaranth, teff, and tapioca mixed together) and 1 teaspoon xanathan gum instead of the wheat flour.

Spread the crumb mixture over the top of the fruit and bake for forty five minutes at 350 degrees Fahrenheit.

We like this straight out of the oven, room temperature, with ice cream, without ice cream, for dessert, and for breakfast.  It is full of fruit!  I have used peaches, mixed berries, just blackberries (add a half cup of sugar to the berries, people fight over this one), and pumpkin. 

If I do not make crisp often, I hear about it.  It just makes tummies happy!


new mexican stuffed sopapillas

I went to Albuquerque to take a course with American Clay.  I am now a certified American Clay plasterer.  I learned a bit of new things but nothing extraordinary.  I do admit that I really liked the New Mexican food.  The green chile sauces, flat enchiladas, and stuffed sopapillas were just yummy.  I have actually taken to making this type of food at home and last night I put together two different types of beans to stuff sopapillas.  

The recipe for sopapillas is actually fairly straightforward.  It is a biscuit dough:

3 cups flour

1 teaspoon baking soda

1 teaspoon cream of tarter

1 teaspoon salt

4 to 6 tablespoons olive oil

1 1/4 cup plain hempmilk

vegetable oil for frying.

This recipe makes 16 fairly good size sopapillas.  I usually cut it to a quarter for two.

I put about an inch of oil in a small cast iron pan and start to heat it.  I put all the ingredients in a bowl and mix them together.  I dust the counter with flour and knead twelve times.  Then roll out the dough and cut into sixteen pieces (four if you quarter the recipe).  

The oil should be about 400 degrees Fahrenheit when you are ready to fry.  Drop the dough into the oil and count to 30.  Flip, count to 30, and remove from the oil. If the sopapilla is too brown or does not puff, the oil is too hot.


I take one of these pillows of goodness, cut it in half, and fill it with a savory filling.  I made a bean filling from leftovers that were in the refrigerator:  about a quarter cup of black beans, a partial jar of chiliaquilla, a little chopped onion, chopped garlic, salt, a pinch of ground chipolte, and a pinch of smoked paprika.

I did save two for dessert.  When the sopapillas are warm, they are just lovely with honey or honey, cinnamon, and powdered sugar.  Or actually any combination that you wish.

We had happy tummies after dinner but the dinner was scarfed so fast that there was no time for pictures.  There was a starfished Russell in the house.

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