why you should never breastfeed in public

September 9th, 2015

microwave macaroni and cheese

July 24th, 2015

2 cups elbow macaroni (can use fusilli instead)
1 can (1 3/4 cup) chicken broth
2 cups half and half (can use whole milk)

Put above ingredients in Deep Covered Baker or Rock Crok. Stir, then cover with the lid. Heat on high in microwave for 14 minutes. Remove from heat and stir in:

2 cups shredded cheese.

Place lid on baker and let sit 10 minutes. Stir and serve warm.

great chesapeake bay swim

June 14th, 2015


  4.4 miles. 2:19:56. Yay, Matt!

chocolate zucchini bundt cake

June 12th, 2015

3 cups flour
½ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
1 cup unsweetened applesauce
¾ cup almond milk or other nondairy milk (coconut milk okay)
½ cup canola oil
1 tablespoon vanilla extract
2 cups shredded zucchini

Preheat oven to 350 and lightly grease 12” bundt pan.
Sift together ingredients through salt. Mix in sugar. Make a well in the center and add applesauce, milk, oil, and vanilla. Whisk the wet ingredients then incorporate wet and dry together. Fold in zucchini.
Bake @ 50 minutes. Cool for 1o minutes then invert onto a cooling rack, let cool completely.

Heat ½ cup almond or other non-dairy milk until boiling. Add 2 tablespoons maple syrup; remove from heat and whisk in 6 ounces chopped semisweet chocolate or chips. Pour ganache over cake and let cool.

Recipe courtesy of Senna Austin who found the recipe in Isa Does It. She said “I used less oil, no salt, coconut milk in the cake, vanilla almond milk in the ganache, added some chips to the batter, and didn’t bother to sift anything.”

boiled frosting

June 8th, 2015

1 1/4 cups sugar
2 egg whites
2 Tbsp. Karo syrup (light)
5 Tbsp. water.
Mix.  Cook in double boiler, covered, 2 1/2 – 3 minutes.  Stir occasionally.  Remove from fire and beat with electric mixer ’til stiff. (It takes a while!)  Just before stiff, add 1 tsp. vanilla.

1-2-3-4 cake

June 8th, 2015

Preheat oven to 350.
Have all ingredients about 75.  Sift before measuring
2 2/3 cups flour
Resift with
2 1/4 tsp. double acting baking powder
1/2 tsp. salt
Sift:  2 cups sugar
Cream until soft:  1 cup butter
Add sugar gradually.  Cream ingredients until very light.  Beat in, one at a time:  4 egg yolks.
Add:  1 tsp. vanilla and 1/2 tsp. almond extract
Add flour mixture to butter mixture in about 3 parts, alternating with halves of one cup of milk.  Take no longer than 2 minutes; add flour mixture last.
Stir batter until smooth after each addition.
Whip until stiff, but not dry:  4 egg whites.
Fold egg whites lightly into the batter.  Bake in greased (my Mom always greased and floured) layer pans from 30-35 minutes.
(I use two, greased 9″ round pans; the recipe actually calls for three.)

wheatberry, chickpea and arugula salad

June 6th, 2015



May 23rd, 2015


oatmeal banana bread

May 16th, 2015
The only gluten free banana bread recipe you’ll ever need. One bowl, simple ingredients, so moist, hearty and delicious.
Recipe type: Breakfast
Cuisine: Vegan, Gluten Free Optional
Serves: 10
  • 3 medium ripe bananas (~1.5 cups)
  • 1/2 tsp pure vanilla extract
  • 1 egg (or sub 1 chia or flax egg – see notes)
  • 3 Tbsp grape seed or coconut oil, melted
  • 1/4 cup organic cane sugar
  • 1/4 cup packed brown sugar
  • 2-3 Tbsp honey, depending on ripeness of bananas
  • 3.5 tsp baking powder
  • 3/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup almond or dairy milk
  • 1 1/4 cup almond meal
  • 1 1/4 cup gluten free flour blend
  • 1 1/4 cup gluten free oats
  1. Preheat oven to 350 and line a loaf pan with parchment paper or spray with nonstick spray.
  2. Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. Last add almond meal, gluten free flour blend and oats and stir.
  3. Bake for 1 hour – 1 hour 15 minutes. When ready, it should feel firm and be crackly and golden brown on top.
  4. Let cool completely before cutting or it will be too tender to hold form.
  5. Serve with butter and honey or as is. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.
*GOOD NEWS! Several people have tried this recipe vegan-ized by swapping the egg for 1 chia or flax egg and have reported that it works well! To do so, just combine 1 Tbsp chia seed or flaxseed meal with 2.5 Tbsp water, mix and let set for 5 minutes to activate. Then add to the recipe when I note to add the egg.
* Adapted from my GF Banana Butternut Squash Bread, originally adapted fromTakeAMegabite.

As seen from minimalistbaker.com. 

daddy daughter camping

May 9th, 2015


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