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

  

‘merica

May 23rd, 2015

 
 

oatmeal banana bread

May 16th, 2015
PREP TIME
COOK TIME
TOTAL TIME
 
The only gluten free banana bread recipe you’ll ever need. One bowl, simple ingredients, so moist, hearty and delicious.
Author: 
Recipe type: Breakfast
Cuisine: Vegan, Gluten Free Optional
Serves: 10
INGREDIENTS
  • 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
INSTRUCTIONS
  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.
NOTES
*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

          

cinco de mayo

May 5th, 2015

Whole fruit margaritas. BYO Tacos. A tired baby who didn’t even wake up for a diaper change. And, well, I have no words for the animals.       

sunday night dinner

May 4th, 2015

spaghetti and s’mores 

 
   

happy national grab a boob day

May 3rd, 2015

  

exersaucer

May 3rd, 2015

  

crack potatoes

April 30th, 2015

2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits
2 packages Ranch Dip mix
1 large bag frozen hash brown potatoes (or two containers of rehydrated dehydrated hash browns).

Combine first 4 ingredients, mix in hash browns.  Spread into a 9×13 pan.  Bake at 400 for 45-60 minutes.

Recipe courtesy of www.plainchicken.blogspot.com.


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