January 17, 2018

Oatmeal molasses bread


Bread baking is something that I've been wanting to do more often and become more proficient at doing well. I was working on sourdoughs until I killed my starter (must get a new one going soon), but yeasted breads and I have never really been friends. I mean, I want to do it, but I find it intimidating and a little daunting because of the amount of time it takes. Not active time really, but planning out to give enough time for kneading, rising, baking, cooling.... it can be an all day affair! So as soon as I saw that January's Fantastical Food Fight theme was oatmeal, I knew I was going to challenge myself to make a good loaf of oatmeal bread. I used this recipe as my guide, but my first loaf did not come out super (And also was dropped on the floor.... ahhhh, life with two toddlers). So, the below recipe is my slightly modified version. This loaf came out much better, but it's still not perfect. I need to keep working on it and improving my bread shaping and baking skills. This bread is slightly sweet from the molasses. It's delicious as is, but really delicious with some butter and jam. My twins love this bread. I mean they were yelling and reaching for it over the baby gate the entire time I was trying to take photos. I think it would make a mean peanut butter and jelly sandwich and is perfect for toasting up the next day for breakfast. The below recipe will make one loaf.


January 12, 2018

January 11, 2018

Beet hummus with feta


I'm on a bit of a hummus kick lately. I recently posted this roasted butternut squash hummus and that was super delicious, but apparently did not fully squash (pun intended) my hummus craving. This time I decided to try hummus made with beets. A friend had shared a beet hummus video with me about a year ago I've been meaning to try it and now I'm wondering why I waited so long. It's delicious and also, that color! I mean, it's so so pretty! I don't know how anyone could look at it and resist giving it at least a little try, even if they aren't huge beet fans. I didn't use a ton of beets in my recipe so it wasn't overly "beety" in flavor, but rather had that slight earthiness that beets impart. My husband and I have been eating it like the photos here and my mom and I enjoyed it on some corn tortilla chips. The kids have been eating it spread on crackers with a side of sliced grape tomatoes and pears. Everyone has been eating it and liking it! It's delicious for a light lunch or snack or an appetizer/side dish to a larger meal.


January 8, 2018

One bowl cranberry banana bread muffins


Tart cranberries in a banana bread muffin made with maple syrup and a bit of whole wheat flour. Does this make the muffin "healthy"? I don't know.... maybe just healthier than some. But, my kids adore muffins and they are a great way to get them to eat more fruits and vegetables. I'm continually trying out ways to make them a little less sweet and a little more nutritious. You can see I have lots of other muffin recipes on this site including whole wheat squash & cranberry muffins. Also, in case you missed it, my kids also love cranberries and I bought up a few extra bags that were marked down to only 45 cents at Walmart and froze them. So needless to say I'm looking for ways to use cranberries in my cooking a lot lately. I was going to make this recipe into a loaf, but muffins just cook so much quicker which is important to me these days. This recipe will make 12 muffins, but you can bake it in a loaf pan instead for about 50-60 minutes.


January 5, 2018

January 3, 2018

Roasted butternut squash hummus


I'm kicking off the new year with a pretty healthy recipe. As per usual after the holidays, I'm ready for a break from cookies and too much indulgent food (at least for a little while - not too long, of course. We are all about moderation here). I find that this time of year I'm often craving vegetables and foods I feel relatively good about eating. And soup.... always soup when it's cold. And man, has it been cold lately. We are going a little stir crazy from the frigid temps, winds, and snow already this winter. As most of you know (or if you follow me on Instagram), we are a pretty nature-loving family. I recently finished reading There's No Such Thing As Bad Weather and I absolutely loved it.... but I'm still finding it difficult to dress and drag two 17 month olds out in this weather.

I had the idea for butternut squash hummus when I was making baby food last year. I mixed up our twins some chick peas + butternut squash puree and I tasted it and it was pretty darn good! I've been planning to make a hummus since then (a quick search of the web tells me I'm far from the first person to have this idea, but it's new to me). They ate this version and enjoyed it too. They dipped crackers in it since they aren't quite to the point of eating raw crunchy vegetables yet. This hummus is a delicious change-up from regular hummus. It's sweet from the caramelized squash, but has a hint of garlic flavor and a little bit of spice. It's smooth, creamy, and perfect for dipping pitas, pita chips, and vegetables like carrots, celery, peppers, cucumbers, or whatever else you like! Feel free to add a pinch of cayenne to yours to counteract the sweetness - I would have if I wasn't also feeding one year olds.