Sunday, November 14, 2010

Apple Crisp.

This is for someone looking to get someone to fall in love with her. You know wHo you arE. I Know An apple crisp sounds a little plain, or even overdone, but we need to get back to the fundamentals people.

I got this recipe from Joy the Baker. She is the one who tested the love and apple crisp theory. It could work for you! (if not, see the cinnamon rolls recipe, that may do him in)

Fun story, within the week that I made this, Tiffany called me and said she made this exact one. Kindred Kitchens indeed.

I made this with Melissa when she came over for a bake night. We got to talk to Laura on the phone, drink some tea and catch up. We had a nice time. She was dressed fancy and adorable wearing a huge diamond and I was wearing sweats that sagged in the butt and had stringy wet hair. I’m amazed she wants to be my friend. We made a big one and then some extras in little bunt pans: one for her fiancé, Craig, one for us, one for Jordan, and one for his family. It was a nice little treat.

Here’s the recipe, I hope you enjoy. And you, you know who, good luck!!!!

Apple Crisp

recipe from Ann of Fidget and Joy the Baker

bake in an 8×8 baking dish or double the recipe and bake in a 9×13 dish

5 to 6 medium-size apples, peeled, cored and cut into 1/4-inch slices. (About 7.5 cups)
3 tbsp granulated sugar
1.5 tsp cinnamon

.5 tsp of salt

1 1/3 cups all-purpose flour
1 1/3 cups lightly packed brown sugar
1/2 tsp ground cinnamon
1 stick unsalted butter, well-softened
2/3 cup finely chopped pecans (optional)
1/3 cup quick oats

Preheat the oven to 350. Generously grease an 8×8 baking pan with butter. I used a round dish and also tried it in mini spring form pans and both turned out great.

In a large bowl, toss the apples and cinnamon sugar mixture together until coated evenly. In a separate bowl, prepare the topping.

For the topping, place the flour, brown sugar, nuts (optional), cinnamon and oats in a large bowl and stir well with a wooden spoon. Work the butter into the mixture with your fingertips until evenly distributed. Take one full handful of the topping and toss it into the sugared apple mixture.

Next place the apples in your pan and spread the rest of the topping evenly over the apples. It's okay if they're piling up a bit, they'll cook down. (I usually end up with a dough-like topping that I just lay on top of the apples).

Bake the crisp in the dish on a baking sheet on the center oven rack until the topping is crunchy and the apples are bubbling, 55-60 minutes.

Saturday, November 13, 2010

Chewy Ginger-Molasses Dark Chocolate Chip Cookies.

I had a rough day. I could not stop crying. Why? Because I got a 20 dollar ticket that ended up costing 90 dollars. I do not have that many dollars. It felt unfair. It felt like a personal attack. My feelings were so hurt. I just could not get a hold of myself. So, I ran 6 miles with Sam and then baked these cookies.

I swear I’m okay now. I think I just need to lose it once in a while to stay sane. Does that make sense?

I want to talk more about the making of these cookies. Samson loves butter. Since I’m baking all the time, there is always butter on the counter waiting to soften. He is always resting his nose on the counter trying to snatch some when I turn my back. This time, once I had the cookies on the baking sheet about to go into the oven, he ate one. He also learned how to get into my garbage can (with a lid) to get the wax paper that butter comes in. Is this normal? Do all dogs dart for the butter part of the fridge when the door opens? Is this just Sammy taking after his butter lovin mother? Who knows?

These cookies are science; they are art; they are indulgence. These cookies are exactly as they should be.

I hope you like these. My client tonight did. I did. Samson did

Hello. Meet Molasses. Meet butter and sugar.
This is the moment when you think you messed up because it looks too powdery, don't worry!
It all works out and then looks like this:
Then you fold in some chocolate chips, roll little balls of it in sugar and then bake. Yum!

Tiffy, this is what Samson looks like when we pray before meals.

Chewy Ginger Chocolate Cookies

makes 4 dozen cookies

adapted from Big Fat Cookies and Joy the Baker

2 1/4 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 good teaspoon ground ginger

1/2 teaspoon ground cloves

a healthy pinch of cinnamon

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 cup brown sugar

1 large egg

1/4 cup molasses

1/2 cup chocolate chips (I used dark chocolate and highly recommend it)

1/4 cup granulated sugar, for rolling dough balls

Position a rack in the middle of the oven. Preheat the oven to 350 degrees F. Grease your baking sheet and set aside. (I greased it with the leftover butter on the butter wrapper)

Sift the flour, baking soda, spices and salt into a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during mixing. Add the egg and molasses and mix until it's blended and becomes a light color, about 1 minute. On low speed, add the flour mixture, mixing just to incorporate it. Don't worry if it looks a little dry at first, it all works out. Then you just fold in the chocolate chips.

Put the granulated sugar in a small bowl or rounded out mug. Roll a heaping tablespoon of dough between the palms of your hands into a ball, toss the ball in sugar to coat and place on the prepared baking sheet. Continue making cookies, spacing them about 2 inches apart.

Bake the cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 12-14 minutes. Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

Then try, I dare you, try not to eat all of them. :)

Thursday, October 7, 2010

Honey Curry Bread

Hey friends. Do I even need to mention that I miss you? Cause I do.

Tiffy and I made this a long time ago, then Heika and I made it later. I got the recipe out of The Bread Machine Cookbook II that Eric Price got at the unorganized book store and gave to me. See, food follows a web of people.

On another note, I’m running a marathon in three days. Things that I’m feeling: nervous, excited, eager (to just have it over), sad (to have it over), tired, energized, anxious, and ready. Actually, I’m feeling all the feelings in the world, these just stand out right now. I had a stupid foot injury a month ago that really messed up my training. Now my foot is fine, but I can’t get that time back. So, I’m looking to finish and finish strong. All my time goals are kind of out the window, but success will be counted if I do my best. I know that sounds cheesy, but I mean it.

Please try this and change it around. I’m sure other spices could be substituted for the curry if you want to try it. Let me know what you think.

Miss and Love you.

Honey Curry Bread

1 ½ cups Milk/Water

1 1/3 Tbs Vegetable Oil

2 Tbs Honey

1 tsp salt

2 tsp curry powder

4 cups flour (half whole wheat, no problem)

2 tsp yeast

Put this all in a bread machine in order. It’s a 2 pound loaf. It makes great toast. Especially with avocado and tomato on it. Mmmm, I think I want some now.

Wednesday, October 6, 2010

Chai Tea Pancakes

Pancakes. They are so good. Chai. It is so good. Let’s put them together and watch them fall in love.

Fall would be the perfect time to fall in love. Everything sounds and smells and tastes just as it should. So, let’s give this pair a chance.

Got this from Joy!

Your ingredients:

2 eggs

2 cups flour

3 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

3/4 teaspoon ground cinnamon

healthy pinch of ground cloves

scant 1/8 teaspoon ground ginger

1/8 teaspoon crushed black peppercorns (or a dash of freshly ground black pepper)

1 cups milk (I used almond milk and added some chai mix)

1/2 cup brewed black chai tea

4 tablespoons butter, melted and cooled

½ teaspoons vanilla extract

oil or cooking spray (for cooking)

In a large bowl beat eggs. Add milk, chai tea, butter and vanilla and mix well. Add flour, sugar, baking powder, baking soda, spices and salt. Mix well until mostly smooth. Let batter set for a few minutes. Cook two tablespoons at a time.

We added some strawberries and banana slices and maple syrup. It was a love connection for sure.

What else was full of love? The Friday morning breakfast Tiff, Lynn and I had.

High Fashion Ice Cream

I'm so lucky to be sandwiched by these two people.

When Tiffany came, we made so many treats. It was so nice. One night, Jordan came over and we smoked clove cigarillos and had some ice cream.

Did we just have a good, old-fashioned American scoop of ice cream? No. We are much too fat on the inside to waste our time with such things.

High Fashion Ice Cream

1 solid scoop Vanilla Bean Ice Cream (slow churned yogurt if you want to pretend it’s healthy)

1 similar scoop of French silk ice cream

1 sloppy tablespoon All natural chunky peanut butter

1 teaspoon cinnamon

½ cup frozen mixed berries

(There are obviously plenty of other things that would be so good in this. How about graham crackers? Oreos? Endless possibilities.)

So we sat on my tiny porch on my too tiny chairs and we enjoyed a moment. It was a nice moment. All the smells and taste were pleasant and the people even more so.

Wild Rice Salad with Yogurt Vinaigrette

Sometimes, being healthy means being weird. Sometimes, being weird means being healthy. Both times, I like it.

Here is something that I need to explain. I don’t have Internet at my house. Why? Because I don’t make enough money to do the things I want and I barely have enough to do the things I need. So, I can’t post all of the things I’ve been cooking and baking. I’m sorry. Trust me though, when I cook and bake, I think of you. Sorry I’m going to ambush the blog again with things, it’s just that I’m at my parents’ house and they have Internet.

So back to weird healthy and happy things…this salad is all of it! I got it from Joy the Baker and I changed only a couple of things.


5 cups of cooked wild rice

1 (15 ounce) can garbanzo beans, drained

1 (15 ounce) can marinated artichoke hearts, coarsely chopped

about 3 cups coarsely chopped cooked sweet potatoes

1 cup raw almonds

1 cup fresh blueberries

2-3 cups fresh baby spinach leaves

for the yogurt vinaigrette, whisk together the following:

1 heaping spoonful Dijon or whole grain mustard

1 heaping spoonful of honey

1/4 cup red wine vinegar

1 - 1 1/4 cup Greek yogurt (i used vanilla Greek yogurt)

salt and pepper to taste

about 1/3 cup chopped fresh parsley

about 1/4 cup chopped fresh chives

a few mint leaves chopped

a small garlic clove, finely chopped

Mix it all together and drop a healthy dollop of dressing on it. Enjoy, my weird friends!

Sunday, July 25, 2010

Curry Chicken Salad Sandwiches

Ok, look. Some people don't like curry. Others, like myself, do. So take it or leave it, here's a recipe for an awesome sandwich.

this recipe was inspired by a sandwich at Simple.

I was really proud of myself for this one. Have you ever had chicken salad with sweet potatoes in it? What about coconut milk instead of mayo? I don't know, I think I invented it.

Try it, change it, let me know what you think!

3 chicken breasts
1/2 lemon
1 half of a beer. just chug the rest. Party party party let's all get wasted. (chill, it's a song haha)
salt, pepper and curry to taste

1 cup of sliced grapes
1 half of a sweet potato
1 stalk of celery sliced thinly
3 chives, sliced

1/4 cup coconut milk
salt and pepper

In a medium pot, cover the chicken with boiling water. Boil until it is almost cooked, shred it and then put it in a fry pan.

squeeze the 1/2 lemon on the chicken and add the beer. Salt, pepper and curry that mess until it's cooked, moist and delicious. (I believe chicken should be good on it's own before you turn it into chicken salad. The rest of the ingredients should enhance it, not cover it)

Put the chopped sweet potatoes on a plate, cover them and microwave them for 4 to 8 minutes. or until cooked.

Next, add all the remaining ingredients into a bowl and adjust to your liking. Let it cool completely before serving. Serve on toast, or Naan if tiffy posts her recipe for it.

What is that tasty salad next to it? Grilled peach salad, I'll post it later. :)

Last Minute Lunch Date Salad

For one reason or another, I guessed that I could go a day without seeing Jordan. I needed to wake up early this morning and I didn’t think it would be wise to stay up late. Well, I texted him and told him I wouldn’t be able to hang out that night and it wasn’t long before we solidified plans for him to come for lunch. He knew us better.

Let me tell you about Jordan. He is adorable. He has blonde hair and blue blue blue eyes and he says more with one facial expression than a thousand words could touch. He’s funny, he’s passionate, and he’s sweet. He wants me to have everything. More like he wants to give me everything. In a way, he does.

What can I give him in return? Well, I make barely enough money to make ends meet (I can’t buy a 3 ring binder to hold recipes in until next month, ugh). I have a dog that keeps being expensive even though I tell him not to. I exhaust myself emotionally at work and I barely get sleep these days. So, it often times feels like I can’t give him anything. I don’t know how I deserve him or how he feels the way he claims to about me. He just blows my mind. Anyway, one thing I can do is put a lot of thought and energy into things I cook him. He gets all pissy when I ask if I can take him out to dinner and pay for him so I just cook for him at home instead. It makes me feel sneaky and like I’m taking him on a date.

I had half an hour to get ready and make lunch and I hadn’t gone grocery shopping in a long time. This is what I came up with while I was in the shower. I started by making him a mixed CD (his entry to Indie music) and then made us salad. Sure, call it unoriginal. Call it predictable. I call it serving those you care about with something you put energy into. I also call it Last Minute Lunch Date Salad.

1 half vidalia or white onion

1 chicken breast cut into strips

1 zucchini green or yellow

1 clove of garlic chopped

2 teaspoons of dried oregano

2 teaspoons of dried basil

salt and pepper to taste

some olive oil

some balsamic vinegar

1 ripe avocado

1/2 cup of black beans

1/2 cup golden raisins

4 cups of mixed greens

for the dressing, I just used one of those italian seasonings packets that you mix oil and balsamic into it was good.

Saute the onions, garlic, and slices of zucchini on medium heat with a splash of olive oil and balsamic vinegar. Also add a little dash of oregano and basil if you want.

In a separate grill pan, cook the chicken strips with olive oil, salt, pepper, basil and oregano.

when it was all done, I assembled it, sprinkled it with a four letter word and called it a date.

You. you.

Honey and Beer Spice Cake

Honey and Beer Spice Cake

When I open the door of my fridge, it rattles and clangs from 5 beers just sitting there. It makes me crazy. I’m gonna use them all, I swear it. So, today, while I procrastinated working out, I made some beer cake. Oh man. I could have eaten the batter all day. It was so good. This cake has so much potential to add and change things, I’ll let you know what I change next time I make it. I put on the Arcade Fire album and got to work.

adapted from Booze Cakes and from Joy the Baker. makes one 9×13-inch cake

3 3/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon cinnamon (or just triple that) 1 teaspoon all-spice 3/4 teaspoon freshly ground nutmeg 1/2 teaspoon ground cloves zest and juice of 1 lemon 1 stick (4 ounces) unsalted butter, at room temperature 1/2 cup sugar 3/4 cup light brown sugar 4 large eggs 1 cup honey 12 ounces (1 1/2 cups) pale ale beer or honey beer I actually used another miller high life haha)

Preheat oven to 350 degrees F. Butter and flour a 9×13-inch pan and set aside.

I a medium bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.

In a bowl cream together butter, sugars, spices and lemon zest. Mixture may look crumbly, but mix for about 3 minutes. Add the eggs one at a time, beating for 1 minute after each addition. Beat in the lemon juice and honey.

Add the flour mixture and beer. Alternating. First add a third of the flour mixture, mix. Add half of the beer, mix. Add the second third of flour, the rest of the beer. Mix. Then finally add the last third of the flour. Beat the batter real fast for 30 seconds. The batter will be loose and smooth.

Pour into the prepared pan and bake in the upper third of the oven for 45-50 minutes, or until a cake tester inserted in the center of the cake comes out clean.

Mine cooked fast I would time it for 35 min and check on it from there.

When it was done, i just melted some butter on the top and rubbed cinnamon and sugar on it and it was great. It stayed moist for like 4 days.

Hope you like it party animals!

Beer chicken avocado mango toastwiches

I have been 21 since March 4th 2010. I bought alcohol for the first time last week. They didn’t even get to ask for my ID, I offered it right away. Kind of a dorky move in retrospect. Gosh Darla, can’t you just be cool? No.

Anyway, I just bought a six-pack of miller high life because that’s what Tiffy’s fiancé, Andy said to get. (Ps, yeah, fiancé!!!!) Get ready, because I have to get rid of this beer. For some reason, I’m afraid to drink it. I’m afraid I’ll like it. I mean, I tasted it, I can see how people like it. It’s just that I’m an addictions counselor. I tell my clients not to drink, wouldn’t it be weird if I did? I don’t know. I’m still figuring it out. Anyway, cooking with it is fine with me, I love what it does to food.

I had this idea while I was at work. I love mango and avocado toast, why not add some beer chicken? I hope I’m the first one to do it. I swear I invented it. They made their debut last Tuesday for my Dad, Caitlin, and Jordan. I made some roasted sweet potatoes and a lime bean salad to go with it. I’ll post those recipes too. I hope you like this!!

3 Chicken breast

Salt and Pepper to taste

A few dashes of paprika

1 beer (miller high life)

1 half lemon

2 avocados

2 mangos

4 pieces of toast

Bring some water to a boil (enough to cover the chicken) Boil the chicken until it is almost cooked. There should be a hint of pink left. Remove from the water and shred the chicken into strands with a fork. Then put the chicken in a frying pan on medium heart and add the juice of the half lemon, about half of the beer bottle, and then salt and pepper. It shouldn’t be sitting in a lot of liquid, it the chicken is supposed to taste peppery and bold, because the mangos and the avocados are going to be cooling it down a lot. When the chicken seems done and you’ve stuck your slimy fingers in it to taste it and you like it, then you’re ready to start building your toastwich. Toast, avocado, chicken, mango, and then salt. It will make your toes twitch.

Diced Avocado Tomato Mango Toast

I am grounded. I did it to myself. I am only allowed to have one mango a day. I have reasons. Reasons like: I am not capable of moderation. It will just mess with your BMs if you just session a six pack of mangos (which they actually sell at costco). Also, nutritionally, i can't only eat mangos. So, I added avocado. Which I'm also grounded from.

1 Avocado diced

1 tomato, diced

1 mango, diced

Sea Salt, diced?

Some toast.

Put it all together on a toast bed. MmmMmmm. You can add more or less of whatever you want.

Thinly Tomato Basil Toast

I feel like I can't even take credit for "cooking" this one. This is more of an assembled meal. I just served it with Crack Potatoes (as Jordan calls them haha). I'll post the recipe for them later.

Fresh Mozzarella ball (ya know, the stuff in water that’s in a knot)

Tomatoes sliced thinly

Fresh basil sliced thinly

Cucumber, sliced thinly

Sea salt

Peel the cheese into strings and set aside

Toast the bread.

Put the cheese on right when the toast is done so it gets to melt it a little. Then add the basil, cucumbers, and tomatoes and then salt it. It’s okay, you can have two slices if you want. It’s not overindulgent or unhealthy.

Ellie, do me a favor. Make this. Then eat it. You won't regret it. I miss you to pieces. Sliced thinly.

Here’s to you, toast.

When I think about what I want for breakfast, or lunch, or dinner lately, I think of toast. For someone who fancies herself a chef, that sounds pretty weak. I know. Just hear me out. Toast is a blank canvas. Toast is a solid foundation. Toast is what made my fire alarm go off at 4:45 am before a Saturday run. Toast is what Tiff and I ate for lunch after an 8 mile run. Toast is a little barge that carries cargo, a little dish you can eat. Toast isn’t just for the morning. It isn’t just for cinnamon and jam (mmm). It’s something to explore. Raise your glass, to toast! Ugh, that was really lame.

You can toast your regular old grocery store bread, if you’re a scumbag. Joking. I actually really like those sandwich thins (omg omg omg only 100 calories!) However, if you have the time and resources, just get real-ski and make some of your own bread. No big deal.

I stole a bread machine from my parents’ house. Don’t worry, they really won’t miss it. Here is the bread I make.

13 ounces of warm to hot water

2 Tbsp honey

2 Tbsp coconut oil or canola oil

3 ½ cups flour (depending on how gnarly you want your bread, just divvy up the flour with some whole wheat.)

1 cup rolled oats

½ cup flax seed mill (I’m serious)

¼ cup wheat germ

1 tsp salt

2 tbsp dried milk

½ tsp cinnamon

3 tsp of yeast (or whatever your bread machine calls for)

Put all these things in the pan in order (make a little well for the yeast), and set it for a two pound, light loaf. It’ll take about three hours and your house will smell great. The key to good toast is slicing that homemade bread thinly. I have a bread slicing guide that gives me good standard slices. I know it’s hard, but giant toast takes the other flavors away. Understand? Good.

Thursday, May 13, 2010

Vegetarian Bean Curry

I started my new job! It's kind of exciting to be in a new place. It's also a little intimidating. Being a new counselor to a group that has already been active is hard because they are used to a certain style. I know mine is different, but I think they liked me. We'll see. Anyway, I have been really motivated to bake and cook lately. It's something I look forward to when I can do it. Last week I made this curry. Mmmmm. It was tasty. I got this recipe from Ellie. Here is the story.
I was at school and I was just having a crazy busy day. Ellie found me and gave me a Mason Jar. I was used to this kind of thing. (If Ellie Lee ever gives you a mason jar, you are in for a treat.) Anyway, i dipped right in, because I hadn't had lunch yet that day. It was so good. It was this curry. Gosh, she's a good chef.
Every time I make it, I think of her. (you, if you're reading this, ellie.)
I also made this curry for Tiff and Andy. We loved it. (tiff, we have to get that curry pizza recipe from Andy)
Here's the recipe!

(I doubled it and froze half.)

ok, it may not look pretty, but just trust me, ok?


2 tablespoons olive oil

1 large white onion, chopped

1/2 cup dry lentils

2 cloves garlic, minced

3 tablespoons curry powder

1 teaspoon ground cumin

1 pinch cayenne pepper

1 (28 ounce) can diced tomatoes

1 (15 ounce) can garbanzo beans, drained and rinsed

1 (8 ounce) can kidney beans, drained and rinsed

1/2 cup golden raisins

salt and pepper to taste


Heat the oil in a large pot over medium heat, and cook the onion until tender. Mix in the lentils and garlic, and season with curry powder, cumin, and cayenne pepper. Cook and stir 2 minutes. Stir in the tomatoes, garbanzo beans, kidney beans, and raisins. Season with salt and pepper. Reduce heat to low, and simmer at least 1 hour, stirring occasionally.

additional notes:

-coconut milk for half tomatoes

-you can add more cumin ginger, cardamom or cinnamon based on your taste buds J

-may need to precook lentils!!!!

-I also added cubed sweet potatoes

- when i doubled it, i used black beans too

- call me crazy (you wouldn't be the first), but I love it cold.

miss you girls terribly.

-Darla jean

Wednesday, May 12, 2010

Cranberry Almond Biscotti

1/4 cup coconut oil
3/4 cup sugar in the raw
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 cup whole wheat flour
¾ cup all-purpose flour
1/4 teaspoon sea salt
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups almonds

Preheat the oven to 300 degrees F (150 degrees C).
In a large bowl, mix together oil (melt coconut in it’s container before measuring) and sugar in the raw until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, sea salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and almonds by hand.
Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.
Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
Cut logs on diagonal into 3/4 inch thick slices. Lay on sides on cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool. YUM YUM!!! As darla, Tiff, and Andy would say you must dip your Biscotti in coffee or tea :)
On one of our last Monday night dinners we Darla made cherry pistachio biscotti and it was incredible, girls keep on baking! And remember lay your hands on the log of biscotti for the 10 minuets it has to cool, its therapy :)
Love, Ellie

Monday, May 10, 2010

Banana Oat Breakfast Cookies

So life without Ellie and Darla has been somewhat dull. Being home, however, is always a treat. I found this recipe in a magazine my mom had lying around the house and I decided to try it (with some alterations of course). These breakfast cookies are great warm, but as always, I prefer things frozen.
Here's to you Ellie and Darla!

Banana Oat Breakfast Cookies

2 bananas, mashed

1/4 cup peanut butter

1/4 cup almond butter

1/2 cup honey (because we didn't have honey at the time I used 4 packets of Truvia, a natural sweetener and a splash of almond milk to make up for the lack of wet ingredients)

1 teaspoon vanilla

1 cup rolled oats

1/2 cup whole wheat flour

1/4 cup non fat dry milk powder (I didn't add this, being that I used almond milk instead)

2 teaspoons cinnamon

1/4 teaspoon baking soda

1/2 cup dried cranberries

1/2 cup golden raisins

Preheat oven to 350. Lightly coat a baking sheet with cooking spray.

Mash the bananas in a large bowl. Stir in peanut and almond butter, along with honey (or your choice of sweetener) and vanilla.

In a small bowl combine oats, wheat flour, dry milk powder, cinnamon, and baking soda.

Stir the oat mixture into the banana mixture until combined. Stir in the cranberries and raisins.

Use a 1/4 cup measure to drop mounds on the cookie sheet. Use a wet spoon to flatten out a bit. Bake for 14-16 min. Place on a wire rack to cool.

Makes 12 cookies. Each cookie has approximately 220 calories.

Wednesday, May 5, 2010

Bax Mitchen Turkey Burgers

Andy (Tiff's boyfriend) had us over to his place for dinner a couple of weeks ago and he made these turkey burgers. They were really incredible. So much flavor. So pretty to look at. So satisfying to eat.
Two nights ago, I decided to share them with my family. My dad, brother and mother just loved them.
However, we eat a lot of deer meat (venison) and my dad and Dante wanted me to try them with that. So, I did. Last night. They were the best deer burgers we have had.

Right now, I'm in a weird middle ground. I graduated and I start my "real job" soon. I am eager to get going and start making money so I can move out on my own. Cooking these helped me to feel like I belong in this house, even temporarily. It was nice to be appreciated and celebrated as a functioning member of this household. I miss you girls. I can't wait to hear from you!


Bax Mitchen Turkey Burgers


1 cup of stuffing

1/3 cup chicken broth

5 oz frozen spinach (1/2 10 oz package)

1 pound ground turkey (or venison)

2 tbsp cilantro

1 chipolte chili in adobo sauce (i did one and a half, we like spicy things)

1 tsp garlic powder

1 tsp onion powder

1 tsp seasoned salt

¼ tsp black pepper


avocado slices

fresh mozzarella slices

* you really don't need regular burger toppings, they would just take from the flavor.

mush it all together, and then make 4 giant burgers out of it. grill over medium heat. Add pictures from when you make them :)

Wednesday, March 31, 2010

The Beginning

We are the kitchen sisters. We do our best to live well and to love well. Part of that is cooking and baking fun and healthy treats. We have come to realize that when someone shares a recipe with you, you'll always remember them when you make that food, no matter how long it's been since you've seen them. As we get ready to move on to the next chapters in our lives, we think that this would be a great way to stay connected in a meaningful way.

We'd also love to share our recipes with you. We only ask that you share them with others by cooking with someone you love. If you have any questions, comments or things that you modified in our recipes and liked, please let us know!!

with love,
Darla, Tiff, and Ellie.