Pizza n stuff

Okay guys, Long time!

Yesterday I made this zucchini pizza from smitten kitchen but took no pictures cause all I wanted to do was eat it.

But today I’m making this potato pizza from smitten kitchen! and pictures!

I got a couple adorable potatoes from someone’s garden at work. My co-workers bring in whatever they have too much of, lately there has been a lot of zucchini and yellow squash, hence the last pizza, but I jumped on those potatoes so fast!

pizzapotato

Potato Pizza before

There it is pre-baking

And here it is ready to snack on:

potatopizza

Potato Pizza

I gotta say, pretty delicious, even if it ended up a little crunchier than I intended…

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avoiding sugar is hard

hi iona!

so i ended up following what i said i’d do post-birthday vacation sugar binge, and have stopped eating sugar. well, mostly. i’m not going to be one of those crazy people who doesn’t eat fruit because that’s just dumb. i’m having a bit of sugar in tea, cause duh, and on my grapefruit, cause also duh. and i’m not going to read every bread label to check ingredients. mostly just avoiding the lure of sugary treats, i guess. which is so damn hard working at a grocery store surrounded by treats all the time.

it’s amazing how tough it can be. it kinda hammers home that our little bodies never really caught up to cope with the easy fix of processed sugar. i haven’t baked yet because i haven’t really explored recipes, but i’ll report when i do. the other day i made a chia-almond milk-date pudding and it was the most depressing thing ever, and eating it felt like a chore. but i didn’t want to waste food. so there we go.

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Strawberry Hand Pies because, why not?

I got a lovely quart of strawberries the other day… yup, a quart. That is a lot of berries. I am a total strawberry fiend but I didn’t want to be sick of strawberries so early in the summer so,

I decided to make some pastries to keep them tasty longer.

I have been hanging out with a vegan a lot lately so I decided to make a vegan pie crust. I used a combination of this recipe and this one. And I noticed that a lot of vegan recipes are very insistent that you follow them exactly or everything will be wrong. So of course I broke all the rules.

and here they are:

Strawberry Hand Pies

They kinda taste like pop tarts, but better.

more strawberries in pies

actually the crust is really good!

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muffins and such.

hi iona!

it is springtime in chicago, i guess. the roads are all ripped up again and someone got murdered right on my route home from work (at 2am-ish) so if that isn’t a sign of the seasons changing then what is.

i’ve started baking again, because i am sick of snacking on shit at work and packing 8 million snacks is a good way to solve that problem. guess i’ve finally come around to my granola roots because i just 1. used whole wheat flour in a recipe voluntarily and 2. cut back the amount of sugar.

so, chocolate zucchini muffins! modified from a zucchini bread recipe in how it all vegan.

  • 1 C whole wheat flour
  • 1/2 C almond meal
  • 2t baking powder
  • 1/2 t salt
  • 2 T cocoa powder
  • 1 egg
  • 1/3C sugar
  • 1/3C coconut oil
  • 1t vinegar
  • 1t vanilla
  • 1 medium/large-ish zucchini (grated, obvs)

preheat oven to 350.

sift together (okay, I whisk because I am too lazy to get my sifter down) the flour and almond meal and baking powder and salt and cocoa powder. add in the egg, sugar, and coconut oil. add in the vinegar and vanilla, and maybe a little water if it seems a little dry. stir in the zucchini! i only have one of the large baking muffin tins, so i use that. bake for 16-18ish minutes.

they end up a little dense, i might experiment some more with the leavening agents but i think it might just be what happens with the flour combo. anyways, they’re hella tasty. i used cocoa powder instead of chocolate chips because i was too lazy to go to the store, but it ends up really good. also, i got cocoa powder from penzeys and oh my god it is just so good so i’m putting it into any and every recipe that could possibly justify it.

i am super, super excited for our birthday vacation. i was thinking that if we had time/motivation, we could take a tiny side trip to milwaukee one of the days – go to the used bookstore with the cats, go to that restaurant with the tasty beer, and back to that bakery because birthday treats. thoughts?

are you a spotify person? i have recently started using it and i’m super obsessed. i’ve been making a playlist of what i’ve been listening to this month, and it’s a lot of good dance-y baking music if you’re in need of such things. i don’t know if it will link correctly, but here it is.

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Tart Cherries! Farmer’s Markets!

Ely! I made a pie last week and I finished eating it (with ice cream) last night! Living alone and baking is a recipe for eating an entire pie in under 7 days.

So anyways I took a couple pictures and I used this recipe from smitten kitchen. The only difference was the shape of the pie and the fruit in the filling!

I only got a pint of sour cherries at the farmer’s market and kept snacking on them so I needed a little more to fill a whole pie. Luckily it is summer and berries are like everywhere. 

There is a Tuesday afternoon farmer’s market just 1/2 a mile from my house. Now, it is called a farmer’s market, and there were farmers and various food carts there, but it was mostly an excuse for the cutest children in Ann Arbor to run around and look at goats and chickens and geese and that one pretty cow. I went in the hopes of getting more tart cherries, but all I found were blueberries. So I thought, sure why not, the sour cherries will be balanced out by the gentle sweetness of the blueberries. 

And then! I got home and saw an email from my landlord telling me to pick all of the volunteer blackberries I could on the property line between our two houses. Blackberries! So serendipity gave me a 3 fruit pie and it was just perfect!

and pretty…

Tart cherry IMAG0245 IMAG0248 IMAG0249

Happy Pie!

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chocolate chip cookies!

dear iona,

did we ever make cookies together? i don’t remember. i don’t know if i know your cookie preferences. are you a thin crunchy or a big chewy cookie person? or both? these are definitely the latter. they’re the as big as your hand variety. i brought one into work and was eating it and someone asked where it was from and was baffled that i had made it from scratch.

anyways, i made cookies. i just got a package from penzey’s (!) and in it was a new bottle of fancy vanilla (!!) – which comes in bottles up to 16oz. amazing. anyways clearly my new vanilla needed to be tried out. also i wanted sugar. i wasn’t even avoiding laundry, like some people…

this is the recipe: http://allrecipes.com/Recipe/best-big-fat-chewy-chocolate-chip-cookie/detail.aspx

it is pretty much perfect as it is. i made a half recipe, and just used a whole egg.

ps. it’s rhubarb season!!!!

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Funfetti and other chocolate distractions

The other day I was running out of clean clothes. Like, finding it hard to put together an acceptable outfit for work. So, since it was my day off I decided to do some laundry.*

I began by riffling through the kitchen cupboards to see if I had any chocolate. I found a container of unsweetened baking cocoa and thought, well, why not?

I found this recipe on one of my favorite food blogs and began to make a cake…

“1/2 cup (1 stick or 4 ounces) unsalted butter, softened
1 cup (6 7/8 ounces) firmly packed light brown sugar
1/2 cup (4 ounces) granulated sugar
1 large egg, at room temperature
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups (6 3/4 ounces) all-purpose flour
3/4 cup (2 5/8 ounces) Dutch cocoa powder (see above for a natural cocoa adjustment)
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat the oven to 325°F. Butter and lightly flour a 9x5x3-inch loaf pan, or spray it with a butter-flour spray. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the buttermilk and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not overmix. Scrape down the batter in the bowl, making sure the ingredients are well blended.

Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes,”

I used natural baking cocoa so I left out the baking powder and used 1/2 a teaspoon of soda. Also I used salted butter cause I had it and left out the salt.

I hand-mixed it cause I am a strong little grocery store worker.

Instead of buttermilk(which I didn’t have) I used goat milk and lemon juice. If you try very hard you can get a hint of goaty flavor, but really you can’t tell. And here it is fresh out of the oven:

Chocolate Cake

But why stop there? asked my sweet tooth…

Fun chocolate cake

I know, store bought icing is the laziest. But it has fun right in the name!

*Eventually the laundry did get done. Somewhere between cake and frosting.

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