Developed for a friend named Rosemary with a gluten, dairy, and soy allergy, these squares have received the best reactions from friends and colleagues, in the history of Mighty Good Eats. They garnered fist bumps, even, so if I may say so myself, they are pretty darned good.
If I told you how many times I’ve made nut milk this past week I’d be embarrassed. But I wouldn’t have to tell you if you looked in my fridge. Because you will see that half of the typically cavernous space is filled with plastic containers of desiccated nut carcasses.
Fresh squeezed hazelnut-almond milk
My weekend was packed full of baking and produce prepping! I’ve never really been a baker, so I was really interested to see how my goods would turn out!
The ONE major hurdle that I’ve had to overcome is finding time to prepare snacks for my work day. Bringing lunch to work has also been difficult, but around two o’clock every day I get the munchies! And before September if there was nothing in my backpack, I would head to the local coffee shop. Therefore, this past weekend I spent my time wisely and made my favourite granola, as well as two batches of yummy muffins! Continue reading
Posted in Writing
Tagged almond, Nut
Day 1 of the Home Made Challenge went swimmingly! Being a chocoholic of sorts, I made a bunch of reduced-sweetness and chocolate-adorned ginger molasses cookies from Isa Chandra’s Vegan with a Vengeance last night. That is one of my favourite recipes – it takes very little time to whip up and if you’re like me (read: lazy), you can make them as drop cookies instead of going through rolling and prettifying. Lunch was a parsnip and apple soup, an inspiration I got from Toronto’s Fresh restaurant. Although my version tasted fine, it’s really nothing to write home about.
Blueberry almond muffins fresh out of the oven!
But what I wanted to tell you about today, is a blueberry almond muffin (mini-coffee-cake) with praline topping. Even before the Home Made Challenge, I’ve been regularly baking up batches of muffins for breakfasts at work. The muffins and other baked goods they sell at work are deplorable, and with only a little foresight, I could eat free and delicious muffins whenever I want. The last dozen turned out perfectly. Really, they are muffins, but their soft cakey texture and slightly tart taste could qualify it as coffee cake.
Has it really been 8 months since the last recipe? That behaviour is absolutely unacceptable!
To make it up to you, I will be posting recipes that I’ve been testing for the last few months, starting with my favourite over the holidays. I made 3 batches of these and they were well received each time.
The first time I heard of Snickerdoodles was when I was really into the TV show Veronica Mars. The plucky girl-next-door highschool detective baked a fresh batch of them for her best friend as a good luck gift, whose reaction piqued my interest.
What are these strangely named cookies? What would they taste like? I started by looking in bakeries; but alas, Snickerdoodles aren’t usually sold in stores. Indeed, they seem to be this all-American wholesome bake-at-home treat, shy of those who don’t have the luck or wherewithal to try it without rolling up their sleeves. Continue reading