Oh how the days are long, but the time is also flying by. I know that bébé will be crawling and walking and talking and going off to school before I know where all the time went. But… And it’s a big but. I need sleep. I need time to be a person. I need to be sane for my little bébé. I feel just a little unmoored. I feel as if I have no direction or anchor. I miss the structure of working. Having some place to be everyday at a specific time. I’m trying to cultivate a routine a rhythm for our days, but alas I have yet to find the energy to put this into practice. So for now I just go through my days and try and remember that bébé is all that matters.
In other news I made some lactation bars that were milk and soy free and they were so delicious that the whole pan was gone within 24 hours. I need to make these again and portion them out better.
Lactation Chocolate Chip Oatmeal Bars
- 2 cups whole grain old fashioned rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup wheat germ
- 1/4 cup flax seed
- 2 tablespoons brewers yeast
- 1 tsp. cinnamon
- 3/4 tsp. salt
- 1/2 cup honey
- 1/2 cup coconut oil
- 1 egg, beaten
- 2 tsp. vanilla extract
- 1 cup chocolate chips (Milk and Soy free!)
- Preheat oven to 350.
- Grease a 9 x 13 pan with coconut oil.
- In a large bowl, mix together the dry ingredients.
- Make a well in the center and add all of the wet ingredients.
- Mix together well.
- Add in chocolate chips.
- Press the mixture into your prepared pan.
- Bake for 30 minutes, turning once halfway for even baking.
- Allow to cool for about 5 minutes and then cut as desired
Sometimes I need to bake. When I’m invited places I like to bring something I’ve made this is something I put together on Sunday afternoon.
Continue reading “Peanut Butter Fudge Brownies”
My first attempt at Lemon Mousse. Many lessons in patience has been learned.
Continue reading “Mousse au Citron”
When I was in Alaska I ate. I ate a lot. I’m not sure how much weight I put on, but my clothing was tight.
Continue reading “No Bake Chocolate Almond Butter Bars”
I spent the whole day yesterday laying on the couch feeling nauseous and watching Gilmore Girls on Netflix. Today I thought I should do something. Something for our afternoon meal date with Alex’s law school friends and their significant others.
Out comes my trusty the complete Magnolia Bakery Cookbook and I make a Chocolate Buttermilk Layer Cake with Vanilla Buttercream.
Continue reading “Sunday Baking”
My friends I had not meant to be away from this space for so long. I’ve been so busy with work and not really doing anything else that I haven’t had anything to share with all of you. Here are some of pictures from our feast yesterday.
Finishing up the last of the meal!
Remnants of our meal.
On the Menu was:
Green bean casserole (provided by M)
Beef Curry (made by Jacks)
An attempt at stuffing and gravy
(The Joy of Cooking, pg. 873)
- 2 & 1/2 cups all-purpose flour
- 1 teaspoon granulated white sugar
- 1 teaspoon salt
- 1/2 cup vegetable shortening
- 8 tablespoons cold unsalted butter
- 1/3 cup plus 1 tablespoon ice water (can add 1 to 2 tablespoons more if needed)
- In a large bowl combine flour, sugar, and salt
- Break shortening into large chunks
- Cut butter in small pieces
- Add shortening and butter to flour fixture
- Cut fat into the flour mixture (I used a pastry blender, but two knives work as well) until mixture is the consistency of coarse crumbs with a few pea-sized pieces.
- Drizzle ice water over the mixture.
- With a rubber spatula, cut the mixture until it looks evenly moistened
- Press down with your hands until the dough coheres
- Divide dough in half and make into two flat disks
- Wrap tightly in plastic wrap
- Refrigerate for at least 30 minutes up to 2 days
- Roll one out on lightly floured surface and transfer to pie plate
- Roll out second and set aside
- Keep refrigerated until ready for filling
- 2 pounds granny smith apples
- 2 pounds pink lady apples
- 3/4 cup sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
- 2 teaspoons large granulated sugar – for topping
- Peel, core, and slice 1/4 inch thick all the apples
- Combine all dry ingredients and lemon juice with apples.
- Let stand for 15 minutes, stirring several times.
- Pour mixture into the bottom crust
- Dot the top with butter
- Drape top dough over the top, trim and crimp.
- Cut steam vents in the top of the crust
- Sprinkle with large granulated sugar
- Bake pie at 425 degrees Fahrenheit for 30 minutes
- Place a baking sheet underneath and reduce heat to 350 degrees Fahrenheit and continue baking for 30 to 45 minutes until apples feel tender when a knife or skewer is poked through a vent.
- Let cool for 3 to 4 hours.
Now we are spending our Friday recovering. Even Mama is tired from all the activity.
A plate full of cookies
I’ve been wanting sugar cookies for several days now. But most of the recipes that I find require eggs. So today we are making egg-less sugar cookies. The weather was bad so I decided to stay home instead of going to the speaker tonight. Though I did study today from 8:30 am to about 2:00 pm and I worked out so that means I deserve cookies right? Right!
- 1 & 1/2 cups powdered sugar
- 1 cup unsalted butter ( 2 sticks)
- 1/4 cup whole milk (we no longer drink skim or fat free)
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 2 & 1/2 cups unbleached all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- Cream together sugar and butter
- Add remaining ingredients and combine
- Refrigerate for two to three hours
- Heat oven to 350 degrees Fahrenheit
- Roll out
- Use cookie cutters
- Bake for 8 minutes