Friday, April 15, 2016

chocolate mug cake

Just going to leave this here.

  • ¼ cup all-purpose flour (I only had whole wheat and it turned out fine)
  • 2 tbsp. unsweetened cocoa powder
  • ¼ tsp. baking powder
  • 2 tbsp. granulated sugar (you can add 1 tbsp. more if you like it a bit sweeter)
  • ⅛ tsp. salt
  • ¼ cup + 1 tbsp. milk
  • 2 tbsp. vegetable oil
  • 1 tbsp. hazelnut chocolate spread (I didn't have this and threw in a handful of chocolate chips instead)

  1. In a medium bowl, whisk together dry ingredients.
  2. Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
  3. Pour batter into a microwave-safe mug. Mine was a 14-ounce mug. You want enough head space for the cake to rise without pouring over.
  4. Add 1 tbsp. of hazelnut chocolate spread in the middle of the batter. Just drop it in the middle, no need to push it down and sink it in the batter. (or stir in chocolate chips.)
  5. Place a paper towel into the microwave and set the mug on top (this is to catch any batter if your mug cake overflows).
  6. Microwave mug cake for 70 seconds on high.
  7. Carefully remove from microwave and enjoy!

Wednesday, December 02, 2015

toddler spinach pasta

Adults like it too! Originally here.

  • 2 big handfuls fresh spinach or more
  • 1 cup uncooked mini pasta, such as ditalini or orzo
  • 1/2 tbsp butter
  • 2 tbsp milk
  • 2 tbsp cream cheese or ricotta
  • 4 tbsp parmesan cheese, grated
Cook the pasta while you melt the butter in a small frying pan and sauté the spinach until just wilted. 
Combine the spinach with the milk and cheeses and chop finely in a food processor or blend with an immersion blender.
Mix with the cooked pasta. You can also add chickpeas or other beans, or leftover chicken, or any other protein.

Monday, November 23, 2015

rosemary-maple cashews

A friend brought these to Rhinebeck this year, and they are SO GOOD. Going to make them for holiday gifts this year. (Notes below are hers.)

8 cups of unsalted but roasted nuts (I like cashews, but any combo works; I buy my unsalted cashews at Costco)
7 tablespoons butter
7 tablespoons real maple syrup
4 tablespoons crushed dried rosemary
1/4 to 1/2 teaspoon cayenne pepper (depending on how spicy you like things, I omit it completely)
3-4 teaspoons crunchy salt

In a small saucepan, melt butter and maple syrup together. Once melted, add rosemary and cayenne.
In a bowl, pour the butter mixture over the nuts and toss to coat.

Spread the glazed nuts out on silpat or parchment lined cookie sheets (makes for far easier clean up) and roast in a 350 degree oven for 15-20 minutes, depending on your desired level of roast. I pull out the sheets half way thru to toss the nuts for even toasting.

When you take the nuts out of the oven, sprinkle the salt over the top, so that it adheres to the still-sticky nuts.

Saturday, August 22, 2015

whole oats in the crockpot

We can order these from our CSA, and I love them... but they need to be cooked forever, so the crockpot is really only the way to go. We've tried soaking them overnight, but they didn't have the nice chewy consistency they get in the slow cooker.

2 c whole oats, or "groats," or whatever you want to call them
5 c milk, water, or any combination
1 shredded apple, skin on
Handful of raisins or dried cranberries
Sprinkle of cinnamon or apple pie spice
Pinch of salt

Mix everything in the crockpot & turn on low. After a few hours, check it to make sure it isn't sticking and add more liquid if necessary.

It's usually done after 5-6 hours, although cooking it longer doesn't hurt. I still haven't been able to cook this overnight without the edges burning, because you really do need the stirring step, but I've also just tossed the edges & the rest of it is fine.

Tuesday, July 28, 2015

Peanut Butter (or Sunbutter) Pancakes

From: Weelicious

I made these with Sunbutter so that I can send them in to school with P.  I didn't make the whole 2-pancake with jelly in between sandwich thing, just the sunbutter pancakes.  I also used white whole wheat flour and they turned out fine.


  • 1 1/4 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup peanut butter
  • 1 large egg
  • 1 tablespoon sugar
  • 1 1/4 cup milk
  • jelly, jam or strawberry preserves (if you want to make a pancake "sandwich"


  1. 1. Whisk the first 3 ingredients in a bowl.
  2. 2. In a separate bowl whisk the peanut butter, egg and sugar until combined, then whisk in the milk until incorporated.
  3. 3. Whisk the wet ingredients into the dry ingredients until just combined (it’s okay if there are a few lumps).
  4. 4. Heat a large sauté pan or griddle over medium heat and grease with oil (Vegetable or Canola).
  5. 5. Pour about 1/4 cup of the pancake mixture onto the griddle and cook for 2-3 minutes on each side.
  6. 6. Take a cooled pancake, spread 1-2 tbsps of jam on one side and top with the other pancake to make a sandwich.
  7. 7. Continue to do the same with the remaining pancakes and serve.

Tuesday, May 05, 2015

Cooking Light's Slow Cooker Chicken Mole (Feb 2015 issue)

Hellooooooo?  Anybody here????  I mean, not like I've been here of late.  I swear I am just making the same old stuff plus new stuff on occasion and then forgetting to post it here.  For, like, 2 yrs now. Pathetic.

Anyway, here's what's for dinner at our house tonight:

4 skinless and boneless chicken leg/thigh quarters (about 4 lbs) - I used 2 pkgs chx thighs
S&P to season chx
1/4 C water
1/4 C smoked almonds - I used 1/4 C almond butter languishing in my fridge
1/4 C raisins
2 T cocoa powder
1 t cinnamon
1 T ground cumin
2 T tomato paste
2 chiles in adobo sauce plus 1 T sauce from can
4 garlic cloves
1 small sweet onion, cut into large quarters

Place chx in bottom of your crockpot and sprinkle with S&P. Place all remaining ingredients into a blender or food processor and process until smooth. Spread mixture over chicken and cook on low for 8 hrs or high for 4 hrs. Serve with your favorite mexican side dishes. We will be having refried beans with avocados, grilled asparagus and corn tortillas. I know asparagus isn't traditional mexican fare but it's in season, it's my favorite vegetable and it tastes amazing. Serves a lot. Makes your house smell amazing.

Tuesday, March 31, 2015

Spinach Pancakes

From: Weelicious

I made these pancakes for Piper this week.  She loves them.  I tried to get SJ to eat them, too, by telling her they were Hulk pancakes, but she was having none of it.  I ate a few, too.  :)


  • 1 cup packed fresh spinach
  • 1 cup buttermilk
  • 1 large egg
  • 1 tablespoon oil
  • 1 cup white whole wheat flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


1. In a blender, combine the spinach, buttermilk, egg, and oil and blend until smooth. 
2. In a separate bowl, whisk together the remaining ingredients. 
3. Whisk the wet ingredients into the dry ingredients until just combined. 
4. Heat a large pan or griddle over medium heat and grease with butter or oil. 
5. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes. 
6. Flip the pancakes and cook for one minute longer and serve.
*Mixture can also be used in a waffle iron following manufacturers directions.