Today I’m FRILLED by these things:
1) A little gal who has serious love for sunflower seed butter. Takes after her mama.
2) The chance to practice writing my signature about a hundred times earlier today at our house closing. Wahoo! Let the renovations begin!
3) The first of many Dresden Flower Garden quilt blocks sewn by my mom for Baby T’s quilt. We had such fun picking out the colorful fabrics, many of which are vintage reproduction.
4) These delicious, healthy, vegan, gluten-free berry crumble bars. (hint: these make great breakfast):
Anything FRILLING you today?
Today I thought I’d share a recipe with y’all because the rainy, cooler weather inspired me to make soup this week. I love this recipe because it is ridiculously EASY. I also have an unnatural love for black-eyed peas. In fact, this recipe might not excite others, but I personally, LOVE IT. It’s adapted from a recipe found in “Joy of Cooking: All About Vegetarian Cooking“.
Mmm. YUM! Want to hear about a FRILLING spring/summer recipe? Fran turned me onto to these Baja Tempeh Tacos from Veganomicon a few years ago. They are absolutely delicious; it’s a real treat every time I make them!
Imagine marinated, grilled tempeh, avocados, homemade, vinegar-based slaw, and fresh lime crema. Fewer tacos are better!
Want the Recipe? Okay, but don’t let it fool you – these tacos are easy to whip up!
Baja Tempeh Tacos (serves 4-6)
What you’ll need:
Prepare the slaw first:
Marinade and Tempeh:
What to do with the leftovers? When I make these, even after doubling the amount of tempeh, I am always left with extra slaw and lime crema. I have gotten into the habit of making a delicious salad so that these things do not go to waste! Here’s what I use:
Yum, so good! I know these directions can seem a bit overwhelming, but it really is so easy to make. You should try it. You won’t be disappointed!
Unbeknownst to me, my mom ordered a Zoku Quick Pop Maker, after she encountered one in a store one day. This baby makes ice pops in 7 minutes flat! It’s amazing. I have no idea how the thing works, but it does! We don’t have to wait 24 hours for our homemade popsicles to freeze anymore. (You do have to pre-freeze the Pop Maker before use.) You keep the Quick Pop Maker in the freezer, and pull it out whenever you want to make a batch of ice pops. You can even put fruit and nuts in your pops, or make exotic layered pops.
We made “Pink Pops,” my original recipe:
Fran’s Creamy Pink Pops
1 can coconut milk
about 2 cups chopped watermelon
about 2 cups strawberries
stevia, honey, or xylitol to taste
Blend everything together in the blender…
…Pour the mixture into your Zoku Quick Pop Maker (or your traditional popsicle molds if you’re using those), and 7 minutes later you have perfect, delicious, healthy ice pops!
Hello friends! I want to apologize for not being very enthusiastic on the blog lately. Ever since I arrived home from Greece, I have been trying to fight a nasty cold, and it doesn’t seem to want to go anywhere! All that to say, I haven’t had too much energy, but I thought I’d share an easy recipe that was really helpful when I wasn’t up for cooking this week.
Not too long ago, I found this recipe from Pinterest for crockpot chicken tacos. The recipe was so simple that I knew I had to try it. All you need is:
Put all of the ingredients into the crock pot for the day, shred the chicken when it’s done, and voila! Easy chicken filling for tacos. I was pleasantly surprised when we first tried it because it was extremely flavorful and delicious. There were a lot of leftovers, too, so we had them the next day as well. By the third day, I wondered what we could do with the rest!
Here’s what we came up with:
We ate them with sour cream, guacamole, and jalapenos, naturally. It was a very easy treat, and I highly recommend it!
Hello and Happy Friday.
I certainly hope you got more sleep than I did last night, what with being up half the night with a feverish, teething tot (teething? oak pollen? a spring cold? all of the above?). Last night it stormed and turned cold, so we’re having one last winter’s hurrah today here in Texas….
… snuggling up and consoling ourselves with warm soup and our favorite toys (Stripes the bunny and Rocky Raccoon, in her case; my knitting, online bill pay (ok not a favorite), and The Paris Wife in mine).
Today I’m also planning to make a Aunt Betty’s Chocolate Pound Cake for a gathering of friends this evening. This is not low-cal, folks. Make it at your own risk. I’ll try to post a photo once I get it made.
2 sticks butter
1/2 c shortening (I use non-hydrogenated vegetable shortening)
3 c sugar
5 large eggs
3 c flour, sifted
1 tsp vanilla
1/2 tsp baking powder
1/2 tsp salt
5 tbsp cocoa powder
1 c milk
Mix butter and shortening. Add sugar and salt. Then add all 5 eggs at once. Now mix in the remaining ingredients. Bake at 300 for 2 hours.
Pretty straightforward, right? Aunt Betty is a pretty straightforward gal.
Yesterday I baked! For the first time in months! I forgot how much I love healthy baking. And these muffins are healthy and delicious. High-fiber, high-protein, all-natural, and fairly low-glycemic (coconut sugar crystals are a low-glycemic sugar alternative). Use organic ingredients whenever possible. This recipe is adapted from this one at Deconstructing the Home.
Make them! Make a double recipe and freeze them so you’ll always have them in the freezer waiting for you to enjoy when you need a healthy quick breakfast.
This recipe is not gluten or dairy free, but could be easily made either/or with simple substitutions. For gluten free, simply replace the whole wheat pastry flour with more almond flour and make sure your oat bran is certified GF if you are super sensitive*. For dairy free, simply replace the yogurt with soy or coconut yogurt.
1/2 c whole wheat pastry flour
1/2 c oat bran
1 1/2 c almond meal flour
1/4 c brown sugar
2/3 c coconut sugar
1 Tablespoon baking powder
¼ teaspoon of salt
½ Cup yogurt (use Greek yogurt for extra protein)
2 eggs (or three if your eggs are small yard eggs like mine were)
1 ½ teaspoons almond extract
1 c almond milk (or other milk version)
1 c fresh or frozen blueberries
2/3 c sliced almonds
1) Preheat oven to 350. Grease your muffin pans, or line with paper liners.
2) Mix together all dry ingredients in a sizable bowl.
3) Add all the wet ingredients to the dry and stir until they are all well-mixed. The batter will be quite thick.
4) Now fold in the blueberries and almonds.
5) Place batter into muffin pans. If using paper liners, fill each 3/4 full (for 18 muffins). I like to make heftier muffins, so I omit the liner papers and fill the pans generously (for 12 muffins).
6) Bake 20 – 25 mins, keeping watch, until tops are golden and a toothpick comes out clean.
In progress today are…
a felted French Press Cozy knitting project…
a potting project…
and Mom’s famous corn dip… which she tells me actually came from Miss Una… It’s yummo. If you want to try it out here’s the recipe:
Miss Una’s Famous Corn Dip
Mix all ingredients and serve with corn chips…easy!
What are you working on today ?
This is the story of how THIS:
I spent the ENTIRE day of the party baking my lil’ tail off. Thank goodness Fran showed up to help a couple of hours early because I honestly don’t know what I would have done without her!
Heart Cake Pops
We had to get creative with these cake pops when the original red candy melts didn’t work out. I had never made cake balls before this, so I should have known I was shooting big to make heart-shaped-cake-pops. Together, Fran and I were able to improvise, and this is the result. I won’t bore you with the details of what it took to get to this point; instead I’ll just tell you that I received surprisingly good feedback from the people that ate them!
Fudgy Brownie Hearts with fresh Raspberry Buttercream
These were my favorite of the bunch. The original recipe had the audacity to suggest I whip up brownies from scratch (didn’t it know how much I had to do?!?). Instead I went for a box mix, but still used the recipe’s fresh raspberry butter cream icing. WHOA. That icing was amazing. I saved some so that I can top it on some gluten free cupcakes in the very-near future.
Valentine ‘Conversation Heart’ Chocolate Bark
These were super easy, festive, AND gluten free! Somehow I never got around to trying any, but I heard it was VERY rich.
Sugar Cookie Pinwheels
These were a definite splurge in the baking process. Who makes homemade pinwheel sugar cookies when there are a thousand other things to worry about? I do. That’s who. They didn’t turn out as pretty as the original recipe. I didn’t have the right kind of sprinkles, and my red icing only got as far as pink, but I was still happy with them in the end.
Funfetti Cupcakes with Buttercream Icing & Pink Rice Krispies Treats
I think you should know that this ENTIRE party idea started with the thought that I would really like to make rice krispies treats for Valentine’s Day and dye them pink. The rest was history. Thank the krispies.
Pink Peanut Butter Hugs
Just cause. I cheated and bought a box mix of peanut butter cookies, died the mix pink, and stuck a Hershey’s hug on top. Inspired by this post.
I also made this fun popcorn confetti mix, but the only picture I got was the one at the very top. It was really tasty though!
Phew! There you have it. I think I have had enough Valentine festivity to last me… about a year! HA! Did you do anything fun and festive for Valentine’s Day this year?
One of my favorite go-to, recipes to cook with a simple and fast meal are these spicy fries. First of all, I love spicy food A LOT. I’m talking, i-love-for-my-mouth-to-BURN, I love spicy food so much. Also, these are a fun way to FRILL up a simple meal when you might not be in the mood for a bunch of prep work. Recipe below!