I’ve been working on a healthy recipe for oatmeal pancakes off and on for over a year. You can ask Dan, he’s had to eat most of them. I’ve had the flavors right for a while, but the pancakes still fall apart when I try to flip them. Needless to say, the recipe is not stage-ready.
So there I was this morning, ready to try one more time. I haven’t made the pancakes in months and thought it would be a good time to try again now that it is the new year and we’re all trying to eat healthy (I mean, just because we want to eat healthy doesn’t mean we don’t want treats like pancakes, right?).
Right. But I burned the first 2 pancakes.
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Tagged as: banana, blueberry, healthy, low fat, low sugar, muffins, oatmeal, walnuts, white whole wheat
Before I tell you about this pie, I first want to thank you all for your support and kind words. The comments on yesterday’s post made me feel warm-and-fuzzy-special which is a nice change from the short-bus-special I normally feel.
I never rode a short bus but I did ride a special bus in high school that took me out of district to the nerd school. Maybe that explains a lot.
Well, anyway… let’s not delve too deeply into my high school world right now. We have pumpkin pie to talk about.
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Tagged as: cookie crust, pie, pie crust, pumpkin
A few years ago, I decided I needed to make a pumpkin pie using an actual pumpkin. Do you get these kinds of urges? I get them all the time. Like what’s the best kind of pie crust? How do you make brown sugar? And what would happen if I substitute a little butter with bacon fat in some chocolate chip cookies?
So I did it. I bought a sugar “pie” pumpkin. When I got it home, I realized I had no clue where to begin. So I consulted books and the internet to figure out what to do with the thing. And then I made a pie. A pie that will live forever in my memory.
While I do still use canned pumpkin, it has become a tradition of mine to make at least 1 pumpkin pie from a real pumpkin each holiday season. And since I buy one or two pie pumpkins as decorations anyway (they’re just cute), the pumpkins do double duty.
So if you have a sugar pumpkin in your decor, consider using it to its full potential.
Now let’s purée some pumpkin.
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Tagged as: baking, holidays, ingredients, pumpkin, roasted vegetables, thanksgiving
This is one of those moments when I feel compelled to make apologies about being a slacker and all around delinquent when it comes to blogging, but I promised myself I wouldn’t say something like “Sorry I haven’t posted in a while”. So I’m not going to say that even if I am a bum blogger.
Instead I am going to distract you with the perfect thing to have in your back pocket: roasted tomatoes. Well, you shouldn’t keep the actual tomatoes in your back pocket, that would be messy. What I mean to say is that this “recipe” for roasted tomatoes is great to have in your arsenal, especially as we head into fall and the tomatoes start to lose their summer glow.
It’s more of a technique really. Extremely easy and forgiving. I’m not even giving you precise measurements, but don’t be scared. I promise this is one of the easiest things you can do with your oven. And if you love tomatoes, it’s a must-try.
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Tagged as: easy, roasted tomatoes, tomatoes
It doesn’t get much easier than this: marinated feta. I first saw marinated feta on my friend Kristen’s blog Passion 4 Eating back in January, and now I am hooked. I eat it in sandwiches, crumbled onto pasta, atop burgers, with hunks of baguette, and sometimes just straight from the jar.
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Tagged as: cheese, easy, feta, quick
