Spinach and Goat Cheese Omelette Wrap

I actually mustered up enough energy today to make myself a real breakfast.

And boy did I need it.

I'm not sure what the traditions are in your family, but one of my mom's traditional holiday dishes is a casserole that has earned the name "heart attack in a dish."

After a serving a two of that, it's nice to follow it up with a lighter meal that provides energy and doesn't require you to wear pants with an elastic waistband.

Spinach and Goat Cheese Omelette Wrap

My friend Lilly suggested that I try using my new iPhone for taking pictures, as opposed to the point and shoot I've been using.

I'd say it was a good suggestion.

This is my kind of breakfast; easy but delicious. I cracked two eggs into a little glass bowl, added about a tablespoon or two of skim milk, and whisked it up with a fork. Then, I added a half tablespoon of oil to a medium-sized pan over medium heat. Pour in the eggs and season with salt and pepper. Allow the eggs to cook for a minute or two, and then flip the omelette if your feeling bold. Sprinkle spinach and goat cheese over the omelette, allow to cook for another minute, then fold the omelette into a little wrap. 

Voila. 

At the moment I'm feeling a little overwhelmed with some much anticipated updates. But, if I manage to get a grasp on things, check in next week for news!

Slow Cooker Chicken Curry

Welp, looks like all my sweaters are going to smell like I live in an Indian spice market.

Again.

Slow Cooker Chicken Curry
Original recipe
Serves two

1 lb boneless skinless chicken breasts, cut into bite size pieces
2 tomatoes, puréed
1 medium onion, diced
1 thumb-sized chunk of fresh ginger
3 garlic cloves
8 oz plain, nonfat yogurt

1/2 teaspoon cinnamon
1 tablespoon curry powder
1/2 teaspoon turmeric
1/2 teaspoon coriander
1/2 teaspoon paprika
1/2 teaspoon cardamom
1/2 teaspoon cumin
1/2 teaspoon chili powder

chopped parsley or cilantro for garnish (optional)

1 cup cooked basmati rice

Combine all ingredients (minus rice) and throw them in a slow cooker! 3-4 hours on low!

Boom!

By far the best results I've had with chicken. 

This Christmas gift is going to keep on giving!

Honey

To me, one of the most beautiful images in the world is the way honey illuminates the crisp white of an apple. If only my dinky little point and shoot could capture this.

Maybe it's better when kept to my own eyes.

I feel like this photo is a good representation my day: light, sweet, whimsical, with a little bit of spice.

If the next week floats on like today, it would be fine by me. 

Without the obligation of work, I drifted around Grand Avenue for a majority of the late morning and early afternoon. With a chai in one hand and my iPod in the other, I embraced the unseasonably warm weather and moseyed around Saint Paul as if I was in a daydream. Some days the convenience of having  a car is difficult to pass up. But, I wanted today to be different. A trip to the bank almost becomes a privilege when I can take my time, listen to good winter music, window shop, stop and pet someone's dog. 

With the addition of seeing the American version of The Girl With the Dragon Tattoo for under $7, Saint Paul really had it going on today. 

And I would say that Rooney Mara is my new girl crush. Who needs Daniel Craig. 

Tomorrow I'll have to take a break from daydreaming and take my position behind the counter of the bakery once again. But, for now I'm going to snuggle up under the covers, still smiling from the very entertaining Skype session that Lilly and I just shared.

Good night, blog world. 

(I apologize for lacking a recipe in this post - I'll brainstorm something to try in my new slow cooker for tomorrow!)

Boxing Day Banana Bread

I feel like I've seen many Christmas decorations in my lifetime that are inscribed with the word "peace."

Are everyone else's holidays peaceful? Am I doing something wrong?

Yeah, didn't think so.

Having a peaceful holiday when working in customer service and housing two teenage brothers and a puppy in your apartment doesn't seem realistic. However, it was a fantastic Christmas with my colorful family, and there was no shortage of love and generosity.


After a refreshingly slow morning shift, I came back to my empty apartment. Casper is staying in Omaha for now since I'll be leaving for Mexico next week. I miss his endearingly obnoxious presence, but the silence was a good opportunity for some reflection. It truly is hard to believe how much can change in a year.

While curled up in the fetal position on top of my quilt (ideal thinking position), I thought about happiness.

After ringing up dozens of overpriced cookies over the past couple weeks, I would often say "Happy holidays!" when dropping change into the palms of frenzied customers.

What makes a holiday happy?

Might need to pull myself back from that one. I'm a little too sleepy to dive into definitions of happiness. But, I will say this: During the holidays, I'm happy when my brothers get along and say "thank you" to my parents after opening presents. I'm happy when I cry from laughing during a game of Apples to Apples because the Helen Keller card always wins the round, guaranteed. I'm happy to serve my family a meal that I'm proud of and to have enough leftover mashed potatoes to last me until the new year. I'm happy to spend twice as much time wrapping presents because all I have is glue and not enough cash for scotch tape. I appreciate friends and family who reach out during Christmas, even if I haven't seen them all year.

I'm happy for all of the Christmases to come, and for who and what they will bring.

Jeez, I am cheeseballin' it up today.


(Healthier) Gluten-Free Banana Bread
adapted from Joy the Baker
makes one loaf

Gotta love having a family that leaves behind ripe bananas.

If you haven't noticed, I have a newfound love for banana bread. I love quick breads in general, and eating banana bread for breakfast puts a little pep in my step when I'm walking to work at 5 AM. However, I decided if I'm going to keep devouring it like I do, I should omit the chocolate chips, etc.

But, I don't feel like I'm sacrificing anything with this!

1/2 cup sorghum flour
1/2 cup tapioca starch
1/4 cup millet flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon xanthan gum
1 cup old fashioned oats
1/2 cup brown sugar, packed
3 large bananas, mashed
2 eggs, beaten
1/2 teaspoon vanilla
3 teaspoons grapeseed oil (or any other oil)

Preheat oven to 350 degrees F.

1/2 cup chopped walnuts (optional)

Whisk together flours, starch, soda, powder, salt, cinnamon, xanthan gum, oats, and brown sugar. Set aside.

Combine bananas, eggs, vanilla, and oil until smooth.

Fold wet ingredients into dry using a rubber spatula. Mix until ingredients just come together and there aren't any flour chunks hiding in the batter.

Pour into a prepared loaf pan. Bake for 45-50 minutes, until top is firm.

In other news...

Things are about to get serious up in here.

Noel

Well, here we are.

Louie and I are currently sharing some breakfast; I'm having a banana and he's gnawing on a bone.

Breakfast of champions.

After a long and early day at the bakery yesterday, I was hoping that I'd get to sleep in a bit this morning...

That wasn't going to fly with this one.

Despite an exhausting shift, Christmas Eve was pretty fantastic! My family arrived around four in the afternoon. Whenever they're here it seems as if my apartment shrinks in size. My brothers, who have now surpassed me in height, flop around in a fashion that makes it sounds like there are ten additional people in the room.

Dad's making bad jokes and attempting to get me to watch the trailer for The Hobbit, Mom is pointing out my missteps in cleaning the apartment, and the boys are being true 8th graders by rolling their eyes at every other word my parents say.

The gangs all here!

Rosemary Chicken with Baked Apples
adapted from Elana's Pantry
Serves 4-5

Hey, I roasted a chicken!

It was pretty good, too.

This was really simple. All I did was gave the chicken a little massage with rosemary butter, placed it over four sprigs of fresh rosemary in the pan, drizzle balsamic vinegar and grapeseed oil over it, then stuff cored and sliced apples around the edges. Bake at 350 for an hour and a half to an hour and forty-five minutes. 

The menu also included garlic mashed potatoes, oven roasted carrots, and some rolls from the bakery (for the non-gluten-free side of the family).

This certainly wasn't traditional by any means, but I'm so happy that my family is up here and I'd say that last night was a success!

Happy Birthday, Mom!

This post is dedicated to my lovely and wonderful mother!

I still owe you for all of my tantrums in grocery stores as a toddler, locking myself in the bathroom at my own birthday party, and for supporting my ever-changing hobbies, from fencing to the bass guitar. And so much more. A batch of biscuits or scones will never truly represent my appreciation for you, but that won't stop me from trying!

I love you, Mom!

Gluten-Free Buckwheat Fig Scones
adapted from the wonderful 101 Cookbooks
Makes 12 scones

1 cup GF buckwheat flour
1/2 cup millet flour
1/2 cup tapioca starch
1/4 cup brown rice flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1 stick unsalted butter, ice cold
1 1/4 cup half and half

I used Trader Joe's Fig Butter for the filling, because it was in my parents fridge and I haven't seen fresh figs around in a while. But if you have access to them, here's 101 Cookbooks recipe for a delicious fig butter!

Like a fig newton. But gluten-free. And more awesome.

Whisk together flours, starch, sugar, baking powder, xanthan gum, salt, and cinnamon. Cut in butter using a pastry blender or your fingers. Cut until the chunks are no bigger than a pea. Using a rubber spatula, fold the cream into the dry/butter mix. Fold until the dough just comes together.

Dust a surface with brown rice flour and plop your dough down on it. Dough will be sticky, so flour your hands or get them wet and press the dough into a rough rectangle. Then, flour a rolling pin and roll your dough into and 8 inch by 14 in slab, about 3/4 inch in thickness. Spread fig butter over the entire surface of the slab.

Now, begin rolling the 14 inch side of the dough. If the dough sticks to the surface, try dipping a spatula in flour and gently separating the dough from the counter. Tightly roll the dough until it is a long log. Cut in half with a large knife and transfer the two logs to a baking sheet, cover in plastic wrap, then chill for at least half an hour.

Preheat your oven to 350 degrees F.

Take the chilled logs and cut each one into six wheels, using a sharp knife. Place on a parchment paper covered baking sheet, at least an inch and a half apart.

Bake for 35-40 minutes. Best eaten warm from the oven!

Scandalous.

Molasses Cornmeal Pancakes

Mmmm... pancakes.

Not entirely sure why this photo is so blurry, but I suppose it's appropriate because these pancakes are buttery little clouds of fluffy goodness.

So, I am once again back at my parents house in Omaha! While I was at work yesterday morning I was able to rearrange a shift, so I'll be here until Thursday morning. 

I didn't think I would make it home this break with work, so I was pretty relieved when I crossed the Nebraska state line (that's a pretty weird statement, huh?). Now I'll be able to be here for my Mom's birthday and my family will still be coming up on Saturday for Christmas! Good week.

I crashed pretty early last night, so this morning I decided to make some pancakes for my brothers before the went to school. Notice there's no natural light in that picture? That's because the sun wasn't up yet.

Best sister ever? 

Now I'm sprawled out on the couch and Louie's taking a little pudgy puppy snooze on my legs. 

I think I'll do the same. 

Gluten-Free Molasses Cornmeal Pancakes

adapted from Joy the Baker

makes 7-10 medium sized pancakes

1/3 cup brown rice flour

1/3 tapioca starch

1/2 cup millet flour

1/2 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon salt

1 large egg, beaten

1 cup buttermilk (more if the batter is too thick)

1 teaspoon vanilla extract

1/4 cup butter, melted and cooled

1 heaping tablespoon dark molasses

1/2 cup cornmeal

Whisk together dry ingredients in a large bowl with a spout. 

In a separate bowl, combine egg, milk, vanilla, molasses, and butter.

Stir wet ingredients into dry. Add cornmeal. Mix until it just comes together (might be a little lumpy).

Pour onto a skillet over medium heat, wait for bubbles, flip!

Enjoy!

Kale Pesto Pasta

Ah, how I love Sunday.

I would like to mention that my breakfast routine has improved significantly, thanks to a food blog I stumbled upon some time ago.

I never skip breakfast. Ever. Despite being quite disoriented, I usually eat something within five minutes of rolling out of bed, hair half in and half out of a bun, sleepy eyes and all. Since I require food instantly, my breakfast rarely consists of anything more than cereal, oatmeal, or some baked good that I have laying around.

Thanks to The Edible Perspective's microwave bakes, breakfast is now my favorite part of the day. I posted a quick pumpkin cornbread from their site sometime ago, but there are so many more delicious recipes. You can make bread! In your microwave! Takes five minutes altogether!

Madness. Wonderful madness.

This was lunch:

101 Cookbooks' Winter Pasta

Casper insisted on being in the shot since the kale really brings out his eyes.

Spent a good four hours at Starbucks this morning working on a new project.

Change is coming and I'm ridiculously excited!

Earl Grey Scones with Lavender Glaze

Is that a pretentious spelling of the color gray? Grey? Gray? Grey poupon sounds pretentious.

Oh well. You don't have to eat these with your pinkies out. 

I'm looking to recruit some people for specific winter break funtivities. Such as:

1. Seeing movies with me and sneaking pumpkin granola into the theater

2. Building a gingerbread creation that is so revolutionary it will be displayed at the Guggenheim. 

3. Dragging my butt to the gym/yoga classes.

Interested? You will be compensated with unlimited baked goods. Like these scones!

Lavender seemed appropriate this evening. 

Earl Grey Scones with Lavender Glaze

Makes 8 scones

inspired by Celiac Teen

Back in the day when I was a Starbucks barista, I used to open up the earl grey tea canister and feel an instant sensation of relaxation from the aromatic floral notes. Earl grey isn't my favorite black tea, but you can't beat the divine smell.

I was on my game tonight. 

1/2 cup millet flour

1/2 cup sorghum flour

1/2 cup tapioca starch

1/4 cup white rice flour

1 teaspoon xanthan gum

1/3 cup sugar

1 tablespoon baking powder

1 standard size earl grey tea bag (whole leaf is ideal)

pinch of kosher salt

1/3 cup half and half

1/3 cup steeped earl grey tea

1 egg, beaten

1 teaspoon vanilla

8 tablespoons butter, cold

Preheat oven to 400 degrees.

In a large mixing bowl, whisk together flours, starch, xanthan gum, sugar, salt, baking soda. Open up tea packets and sprinkle into the dry mix, rubbing it between your fingers so you open up the floral scent. Set aside

Whisk together half and half, steeped earl grey tea, egg, and vanilla. Set in the fridge until ready to use.

Cutter butter into dry mix until no chunks are bigger than pea-sized. Using a rubber spatula, fold milk/tea mixture into the dry ingredients. Fold until dough just comes together. 

Dough will be moist and fluffy, so I find the best way to form the scones is to pat the dough into a flat 8 inch disk on prepared parchment paper or a silpat, then score the dough into 8 triangles. 

Bake for 15-18 minutes, until surface is golden brown. Remove, allow to cool for at least five minutes, then cut scones (not on your silpat!) and transfer to a cooling rack.

Lavender Glaze

Combine powdered sugar and milk until you reach a desired texture. Add 1/2 to 1 tablespoon of culinary lavender, depending on how floraly you'd like it (not everyone is down with loads of lavender).

Drizzle over scones after they've cooled completely. 

Have yourself a little tea party with a full spread. Talk in an awful british accent. Go crazy.

Eep.

I'm sitting in one of my favorite nooks at Dunn Bros, trying to figure out if I wore this exact same outfit yesterday. 

I need some sleep. 

Between finals, work, and training for Mexico, I'm running on empty. But, as of today, I am free! And I'll be leaving for Cuernavaca in less than three weeks (eep). That is, if I'm willing to expose my atrocious passport photo to another human being... 

Everyone knows it's "one...two...three...*flash*" not "one...two...*flash*"

Unfortunate.

Earlier this afternoon I decided to try out a different sandwich bread recipe. I'm jonesing to make a panini with my new grill pan. I've come across this recipe several times from other bloggers. It's supposed to yield great results, but it never made it into Otis the oven. 

I just don't like soy flour. Or any other bean flour, for that matter. At least I've established that.

Usually I would try to make something else, but all I wanted to do was pour myself a bowl of cereal and watch the cooking channel.

Sorry, folks. Here's a picture of the eggs that went into the unbaked bread. 

A new year is upon us, and The Blue Table is about to undergo some serious changes.

I hope you're all as excited as I am!

Chicken, Mushroom, and Leek Soup

One paper down, one to go!

Good thing, too. Casper has been extra needy due to our lack of quality snuggling time.

"Less paper writing, more ear scratching. Chop chop."

I made this soup over the weekend. Haven't had a chance to photograph is yet, but it's pretty delicious!

Chicken, Mushroom, and Leek Soup

adapted from this recipe

Serves 6

2 pounds of cooked chicken, torn

3-4 cups chicken broth (homemade is the best!)

2 tablespoons olive oil

2 leeks, both white and green parts, cleaned and chopped

2 ribs celery, sliced thin

10 ounces fresh mushrooms of any variety

1 apple, peeled and cubed (I would say this is optional, I wasn't feelin' it)

1/4 cup apple cider vinegar

1 teaspoon dried thyme

1/2 cup half and half

1 tablespoon cornstarch (more if needed)

Salt and pepper to taste

In a large stock pot, add olive oil over medium heat. Add leeks and celery. Sauté for about five minutes. Add mushrooms. Cook until all veggies are tender. Add broth and apple cider vinegar. Cook for 30-45 minutes on a low simmer. Whisk together cornstarch and half and half. Pour into soup and stir until thickened. Add chicken and cook for 5-10 minutes. Season to taste and serve hot! 

Derp?

My brain is officially fried. More fried than the apple fritters at my work.

How am I going to produce two more papers?

I bet this banana bread will come to the rescue...

Yes, I did just post this recipe last week. But, I came home from my exams to two brown speckled bananas hanging out on my counter. Plus, a couple that lives down the hall told me I make the floor smell amazing! That was all I needed.

I want to marry this banana bread.

Or you know, make a pact about how if we're both single at the age of forty we'll move in together, have a civil union, and adopt a kid. 

And name it Lavender. 

I decided to dedicate tonight to a little relaxation. Yet, I chose to watch a movie with Winona Ryder in it? Why would I do that to myself? 

Oh well, my attention was mostly consumed by a food blog I stumbled upon. How have I not discovered this woman before? I basically want to be a gluten-free version of her! Check it out.

Gluten-Free Gingerbread Cutouts!

The holidays are such an ideal time for food blogging.

He's happy because he's gluten-free!

This weekend has been consumed with finals preparation. But, it's actually been pretty fun! Yesterday, Hill came over and we spent the afternoon at the blue table. Once again, she was being studious while I was cooking and getting my arts & crafts on. Finals are important... but so is having a pretty Christmas tree. 

(Mom and Dad - that last sentence actually reads "Just kidding, I've been studying for 48 hours straight!")

I spent most of today around my apartment; doing some cleaning, a little laundry, making some cookies, turning my kitchen into an icing-covered mess. 

The usual stuff.

In the late afternoon I made my way over to Augsburg to meet up with people from my literary study class. I had never studied in a large group like that before. It was pretty awesome! And very entertaining, since everyone is running on empty with finals. Pronouncing "stichomythia" or "iambic pentameter" correctly proved to be too difficult for all of us. 

We're going to kick that final right in the tush.

Gluten-Free Gingerbread Cutouts

adapted from Food Network

I need to begin by admitting that this recipe is NOT perfected. I'm still working on my gluten-free conversion skills. 

Chubby little guys, but pretty darn adorable! 

The dough spread A LOT when I baked them. And it was super sticky! I actually had to roll out the dough on parchment paper, cut out the shapes, peel the excess off, and the bake the cutouts on the same parchment paper because I couldn't scrape them off the floured countertop.

The taste was great, though! I brought them to our study session tonight and everyone was very complimentary. 

1 1/2 cup almond flour

1 cup sorghum flour

1 cup tapioca starch

1 teaspoon baking soda (maybe less since mine spread so much?)

1 teaspoon xanthan gum

3/4 teaspoon cinnamon

3/4 teaspoon ground ginger

1/2 teaspoon allspice

1/4 teaspoon nutmeg

1/4 teaspoon cloves

1/2 teaspoon kosher salt

1/4 teaspoon freshly milled black pepper

8 tablespoons butter, room temp

1/4 cup vegetable shortening, room temp

1/2 cup light brown sugar, packed

2/3 cup molasses

1 large egg

1 teaspoon fresh ginger, finely grated

In a large bowl, whisk together flours, starch, baking soda, xanthan gum, spices, and salt. Set aside. 

Using a stand or hand mixer, combine butter and shortening. Beat until smooth and creamy. Add sugar and cream until incorporated. Beat in molasses and egg. 

Fold wet ingredients into dry using a rubber spatula. Once combined, separate dough in half, pat into two disks, wrap in plastic and chill for at least three hours.

Preheat oven to 350 degrees F. 

Roll out dough to 1/8 inch thickness. Cut desired shapes. Bake for 9 to 11 minutes, depending on how crispy you like them!

Decorate with royal icing.

These guys were a test run for the gingerbread house I'm going to attempt to make this week!

You won't want to lick the spoon with this recipe...

One presentation, two exams, and one paper stand between me and the end of the semester.

That's still a lot. Blergh.

It's honestly not that bad though. Without Facebook, I feel as if I have oodles of time. I underestimated how much time I used to spend on it. It's kind of sad. Now when I open up my laptop I don't even know what to do with myself. I still spend a good amount of time nerding out on foodgawker, of course.

Since I'll have a good deal of extra time once finals are over, I needed to find something to keep myself busy.

Ladies and gentlemen, allow me to welcome you to...

CRAFTMAS 2011

This is what my Friday night consisted of. 

You know, just livin' the dream.

After getting my tree last night, I'd been brainstorming ideas for cheap ways to decorate it. I need to save my money for presents for my family, not for ridiculously expensive bird ornaments from Anthro (even though they're adorable.) I didn't want to string popcorn because Casper would eat it. I also have a very short attention span when it comes to crafts, so I needed something that wouldn't be ridiculously time consuming.

As usual, The Gluten-Free Girl came to the rescue. 

Earlier today I checked out this post by Shauna. How could I forget about salt dough? This may be considered a kid's craft project, but who says it isn't appropriate for broke college students, too?

How cool are these?

To make these, I mixed together:

2/3 cup brown rice flour

2/3 cup white rice flour

2/3 cup potato starch

1 cup kosher salt

Little less than 1 cup of water

Earlier, I noticed a rather uncalled-for comment on Shauna's post for these homemade ornaments. In a rather rude manner, someone asked why do these need to be gluten-free if no one is eating them (you can, but you might as well be tasting a salt lick).

Well, they don't need to be. All-purpose flour would be just fine, I assume. 

But, if you have Celiac's or are super sensitive to gluten, cross-contamination can be a serious issue. I personally wouldn't want to use non-gluten-free flour in my kitchen because it could accidentally be incorporated into my other baking products. Plus, I would feel silly if I bought some, when I have plenty of GF flours on hand. 

Anyways! One thing I did differently is I added food coloring to my dough, because I didn't feel like buying paint. I had no idea how cool it would turn out!

However, I didn't use any tools to mix and now my hands look like they're straight out of Woodstock. 

I cut mine out with a Ball jar lid, poked a hole in them with a wooden skewer, baked them at 200 degrees F for two hours, then allowed them to dry out in the oven for another hour.

Papers and Pine Needles

Tonight, I had to move the blue table over to side of the kitchen to make room for...

My very first Christmas tree!

Today has been awesome. I'm half way done with finals, I found a fellow macaron enthusiast, I survived Christmas shopping at the mall, and I found this tree!

I took my time as I perused the selection of trees in a lot off of Snelling tonight. All of the kids were running around with candy canes as their moms looked for the perfect fraser fir. Keeping my 500-square-foot apartment in mind, I browsed through the smaller trees. Hidden in the far end of the lot, this little pine was surrounded by towering frasers. It was like the puppy who watches all of his brothers and sisters be picked before him. I gave my tree a little reassuring pat and found a man to help me, who had the best Minnesota accent that I've encountered, by far. 

This tree makes me feel like a little girl again. I didn't even mind carrying it up three flights of stairs.

I also had time to make my favorite vanilla bean scones.

Now my kitchen smells like Christmas, vanilla, and pure awesomeness. 

Rustic Apple Cake

Like many other students across the nation, I'm in the midst of finals.

The symptoms of finalitis are clearly displayed: my not-so-clean hair is in a knot on top of my head. My sweater sleeves are still crusted with fondant icing from work this morning. If you look closely you'll see that I have forgone make-up, even though my tired eyes could use it. My head repeatedly dips down as my eyes begin to close, and then jerks back. The hand that is clutching an ever-present coffee mug is slightly shaky.

I'm a mess, and not a hot one. 

To pull myself out of the stress-induced craze, I keep thinking about all of the time I'll spend making fabulous baked goods and delicious dishes over the break. 

I'm thinking about entering a gingerbread house contest next week, too!

To those who are done with finals, I envy you. To those who still have a week or so to go, I feel for you.

Rustic Apple Breakfast Cake
original recipe
makes on 9 inch round

During a break from studying, I danced around to some Prince and whipped up this cake batter. I'm not completely satisfied with the results, but I'd definitely like to try it again sometime.

2 apples, sliced thinly and tossed in lemon juice
3/4 cup almond meal (I don't recommend Bob's Red Mill)
1/3 cup millet flour
1/4 cup tapioca flour
1 teaspoon baking powder
3 tablespoons, room temp
1/2 cup sugar
2 eggs, beaten
Seeds of 1 vanilla bean pod
3/4 cup buttermilk

Preheat the oven to 350 degrees F.

Whisk together almond meal, flours, and baking powder.

In a separate bowl, whisk together sugar and butter until smooth and creamy. Whisk in eggs, vanilla bean, and buttermilk.

Fold wet ingredients into dry using a rubber spatula. Arrange sliced apples.

Bake for 35-40 minutes, or until a wooden skewer comes out clean.

The Best Banana Bread Ever

After building myself up to it for some time, I finally deactivated my Facebook account last night. I also changed my laptop screensaver, which had been a pink peony for over a year now. It's as if I lost my identity.

Kidding. Partially. 

Even after all this, writing final papers still proves to be a struggle. But, I'm going to see if I can stay away from social networking for all of winter break.

Just because I deactivated my personal account, doesn't mean you can't "Like" the blog page.

*wink*

Gluten-Free Banana Bread

adapted from Celiac Teen

makes one loaf

I ate an embarrassing amount of this today. 

I really wish this photo was better, because this is the best gluten-free bread I've ever had!

1/2 cup sorghum flour

1/2 cup sweet rice flour

1/2 cup brown rice flour

1/4 cup millet flour

1/4 cup tapioca starch

1 teaspoon xanthan gum

1/2 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon kosher salt

3/4 cup sugar

1 cup ripe, mashed bananas (2 large bananas)

1/2 cup unsweetened applesauce

1/4 cup plain yogurt

2 large eggs, beaten

5 tablespoons butter, melted

1 teaspoon vanilla extract

1/2 cup chocolate chops

Preheat the oven to 350 degrees F.

Whisk together flours, starch, baking powder, baking soda, xanthan gum, salt, and sugar. 

In a separate bowl, combine bananas, applesauce, yogurt, eggs, butter, and vanilla.

Fold wet ingredients into dry until the batter just comes together. Fold in chocolate chips.

Pour into a greased loaf pan and bake for 60-70 minutes.

Allow to cool in the pan for 5 minutes before transferring to a cooling rack.

Enjoy! I know I did!

Sunday Fun-Day

I'd say that today was an ideal Sunday.

I spent the morning shuffling around my apartment, cloaked in a fuzzy blanket with a mug of tea in hand. After doing a satisfactory amount of homework, I put on my galoshes and walked out onto Grand. The sidewalks were covered in a blanket of semi-pristine snow and the air was thick with icy moisture; every inhale felt as if I'd just rinsed with Listerine. I've decided that with a positive outlook and quality layering skills, I think I can like winter. 

Like, not love. 

I headed east towards the new Anthropologie that just opened. The fact that it's just a hop, skip and a jump away is going to be dangerous for me. But, I've been working hard so I decided to reward myself today. 

For those Parks and Recreation fans out there, sometimes you just have to treat yo' self. 

Now my non-stick pots won't get scratched when I need to whisk something! And I can make fancy schmancy macarons. Someone needs to have a Parisienne-themed party, stat!

I spent the remainder of the afternoon perusing macaron recipes and listening to some music. I just started using Spotify this weekend, which should help me save my money for gluten-free flours rather than iTunes. 

Mid-afternoon a friend from Augsburg came over and we had some girly time. It's exciting, getting to know new people. Casper was purring up a storm with all of the new attention, and anyone who bakes with me is alright in my book. 

Flourless Chocolate Torte

from Jenn Cuisine

Pretty, huh? I was relatively satisfied with the texture, but Courtney and I both agreed that the overall taste was a little too bitter. I also think that if I tried it again, it would be good to have someone melting the chocolate while you make the meringue, or vice versa.

With apples and capra cheese, leftover mushroom risotto, and this torte, it was an evening of very rich food and easy going conversation. 

I think I'll let you all follow the recipe link above, because I wasn't 100% on our results.

Plus, I just used a thesaurus for the word "better," so I think it's time for me to hit the hay. 

Mushroom Risotto

I'm currently having the same debate with myself that I have every day after working in the morning: To nap, or not to nap?

Then again, that is the question that all college students face daily.

When I left for work this morning, I walked out of my apartment building and to the corner of Syndicate before realizing I hadn't changed out of the sweats that I slept in.

That's when I knew today was going to be a rough one.

I frequently face a bit of a personal dilemma in my philosophy course. I find that when I'm tuning into the brilliance of my professor's lecture, I take the course material and begin to process it and apply it to my own life, all while the professor moves on through the lecture. Since I'm paid to take notes in that class, I can't afford to space off. Even in a philosophical manner. But, on days like today when I strike psychological gold, it's tough to force my attention back to the professor. Now that I think about it, I do my best analytical thinking when I'm in class, watching movies, or trying to sleep. Come on! Why can't it happen at a more convenient time?

I might need to establish a thinking spot. Maybe Winnie the Pooh will share his with me.

Time to get crackin' on this risotto!

Mushroom Risotto
adapted from GF in the City
Serves 4... maybe 3 because this is delish and you're going to stuff your face

Risotto is awesome. You can stir away all of your problems.

1.5 ounces of dried mushrooms (I used a variety of shiitake, oyster, and cremini)
2 cups of warm water
1 tablespoon olive oil
1 small shallot, chopped
Kosher salt
2 cloves fresh garlic, minced
1 cup arborio rice
4 cups chicken stock
1/4 cup milk or half and half
1/2 cup parmesan cheese, plus extra for serving

In a medium sized bowl, add dried mushrooms and warm water. Allow the mushrooms to reconstitute for at least 30 minutes. Remove the mushrooms from the water, but preserve the mushroom stock. Pat dry, give them a rough chop, and set aside.

Add chicken stock to a medium sized sauce pan. To keep warm, bring to a boil, then reduce to a simmer.

In a large stock pot, add olive oil over medium heat. Add shallots and salt. Sauté for 5-7 minutes, or until soft and translucent. Add garlic and cook for another 3-5 minutes. Once garlic and shallots are cooked through, add dry rice. Cook for 3-5 minutes until the rice gets a nice little toast, but stir frequently because burnt rice is no bueno.

Begin to add the chicken stock, one ladle-full at a time. Once rice has absorbed all liquid, add another ladle. Stir frequently and consistently. After cooking for 10 minutes, begin adding mushroom stock. Once rice has absorbed all mushroom stock, switch back to adding chicken stock. Cook rice until al dente. Right when you think the rice is ready, add milk/half and half, then parmesan cheese.

Garnish with cheese and serve hot.

I caught myself saying "Damn, I can cook," so you know it's good.

Whole Grain Muffins

Casper's "Please don't tell me you wore your hair like that to classes" face.

I'm currently enjoying my weekly "me" time.

That sentence sounds kind of ridiculous, because I'm currently living a somewhat solitary life. By choice, for the most part.

Every Thursday I have jazz history from 9:40 to 11:10 am, then I have a little over two hours until the cinema course that I sit in on as a notetaker. After jazz I walk over to Starbucks, get myself a chai, then walk down to the basement of the Augsburg library where I settle down into my own little dimly-lit nook. Now that it's cold out, I even make myself a little nest with my coat and scarves. During this time I take a break from school and just do whatever I want. Sometimes I read. If I'm sleepy I'll listen to my iPod and rest. But, I usually end up browsing my favorite food blogs and searching for my own inspiration.

Today, after getting settled in, I read Shauna James Ahern's latest blog post. Everything about her is inspiring to me; her writing, her food, her genuineness. I found myself thinking about where I'm at right now. I'm near the end of the first semester of my sophomore year in college, and I know that the next two and a half years will pass before I can blink twice.

I love my major; it fulfills my constant hunger for a better understanding and knowledge that can only be found within one's self. However, career wise I'm kind of on my own after graduation. I do love what I'm doing with this blog and the personal discoveries I'm making in gluten-free cooking and baking. But could this be a career? I do love writing, especially when I push myself to take it seriously. Above anything and everything I love my friends and family, and I love bringing them together. As far as potentially starting my own business someday, I haven't been able to develop a solid prediction of how that would go. I suppose the only way to know would be to give it a try. I do love a good challenge, and I think starting something for myself would be appropriate.

I'm an oldest child. I am nothing if not independent and strong-minded.

And now, I will proceed to do one of my favorite activities: make a grocery list!

Spiced Whole Grain Muffins
adapted from Gluten-Free Girl

81 grams sorghum flour
81 grams millet flour
81 grams brown rice flour
70 grams tapioca starch
35 grams potato starch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/3 cup gluten-free rolled oats
1 teaspoon kosher salt
2 eggs, beaten
300 grams buttermilk
100 grams grapeseed oil
180 grams brown sugar
1/3 cup chopped walnuts (optional)

1/3 gluten-free rolled oats for sprinkling

Preheat the oven to 350 degrees F.

Whisk together flours, starches, baking soda, baking powder, cinnamon, oats, and salt.

In a separate bowl combine eggs, buttermilk, oil, and brown sugar.

Using a rubber spatula, fold wet ingredients into dry until they just come together. Fold in walnuts.

Fill a paper liners or a greased muffin tin 3/4 full. For mini muffins, bake for 20-25 minutes. For regular sized, bake for 25-30 minutes.

The little guys.

These are super good! And a nice canvas for any other kind of dried fruits or nuts.

Happy December, everyone!

Gingerbread Granola

Oh, what I would give to be snuggled up on the couch with Casper right now.

Instead, I'm camped out in the Augsburg library, attempting to get some work done while waiting for 5:30 to come around so I can go to my abroad orientation.

I hadn't even sensed the end of the semester approaching, but after the past few days I'm ready for it to arrive! I apologize that I haven't been as consistent with postings. To be honest, I haven't even had time to grocery shop since I came back from Omaha. Last night I stayed up later than I had planned just so I could catch up on doing my dishes.

Thank goodness for family and friends. One of my few energy sources has been the wonderful turkey and rice soup that my mom sent home with me. Without it I would probably be running on handfuls of dry cereal, due to the fact that I'm out of milk.

A nice skype session with Lilly last night gave me a chance to take a breath and just laugh. She's by far the most supportive, nonjudgmental person that I've ever had the pleasure of calling my friend. I'd like to personally thank the person or computer who assigned the two of us to 11J2 last year.

Thanks to an extended due date on my lit paper, I think I'll be able to stop by Trader Joe's after this abroad meeting. Hopefully Casper won't be too upset with me when I finally return.

Gingerbread Granola
makes approximately 5 cups
original recipe!

3 cups certified gluten-free rolled oats
3 tablespoons ground flax seeds
1 teaspoon ginger
1 teaspoon cinnamon
Dash of nutmeg
1/4 teaspoon kosher salt
1/4 cup coconut or grapeseed oil
1/3 cup molasses
1/4 cup brown sugar
1/2 cup dried fruit (raisins, cranberries)
1/2 cup chopped nuts (walnuts, pecans, almonds)

Preheat oven to 325 degrees F.

In a large mixing bowl, combine oats, spices, flax, and salt.

In a separate bowl combine oil, molasses, and sugar.

Fold wet ingredients into dry.

Spread over a large parchment covered baking sheet. Bake for 25 minutes, remove and stir in dried fruit and nut, then continue to bake for another 10-15 minutes. Keep a close eye on it because granola burns quickly and easily!

Scone Recipe #430853

I'm going to hit the sheets early, so heres a three sentence rundown of my day:

I worked. I went to classes. I met with my abroad group (or the Augsburg baseball team) and lost all hope of possibly having another girl on the Mexico trip.

Sigh.


Cranberry Scones
adapted from this recipe

Something is off about these. Maybe I didn't put enough love into them. I used teff flour for the first time, which is one of the finest flours I've ever worked with. The dough was a lot more dry than most of my other scone recipes. 

I don't think I'll provide the recipe adaptation for this one. I'll still eat them for breakfast because I'm out of cereal, but I only want to provide you guys with my best stuff!

Have a great week, everyone!