Here are just a few ways you can tell I’m no baker.
- I measure things in “handfuls,” “bunches,” “splashes,” and other oh-so-specific terms.
- I (always, always, always) eat the batter. Even pancake batter. Raw eggs, bring it on.
- After the first round of pancakes/muffins/coookies/insert-the-baked-good, I will often end up with just enough dough or batter to make just one GIANT insert-the-baked good. I always go for it.
Despite being no baker, I don’t let a little thing like recipes get me down. I had a grapefruit going bad and I didn’t want to do the healthy thing and just eat it for breakfast on its own, so I added sugar and butter and sour cream and flour and all sorts of things that are absolutely no good for you, and THESE turned out. They were absolutely delicious. I even measured along the way, so I could try to replicate them some time in the future.
Cranberry Grapefruit Muffins
- 2 cups all-purpose white flour
- 1 tsp of baking powder
- ½ tsp of baking soda
- ½ tsp of salt
- 1 cup white, granulated sugar
- 2 medium-sized eggs
- 1 tsp of vanilla extract
- juice from one grapefruit (about 1/2 cup)
- zest from 1/2 grapefruit
- 1/4 cup of milk
- 1 stick butter, room temperature
- 1 tablespoon sour cream
- about a cup dried cranberries
**I bet these would be awesome with added almonds, coconut flakes, etc. Since I don’t want to be the only ones eating them (as in, the Husband isn’t a fan, and baby is on a milk-only diet), these versions did not include those.
- Preheat the oven to 375 degrees F. Lightly butter or add baking liners to a muffin pan.
- Sift together the flour, baking powder, baking soda and salt in a large bowl.
- In a separate bowl, add sugar and the 2 eggs. Whisk together, then add the vanilla extract, milk, grapefruit juice and grapefruit zest. Slowly stir in the sour cream. Finally, whisk in the room temperature butter – you don’t want overmix or you’ll make it a little heavy, but you want the butter throughout.
- Slowly (slowly) add the wet ingredients to the dry ingredients, careful not to overmix. Add the cranberries (and any other extra ingredients) at the end and give everything a stir.
- Evenly divide the mix to the muffin tray and bake for 20 minutes.
So when I made this batter, I made exactly enough for 13 muffins. That’s right. One full tray…and then one more go-round in the oven for just one more muffin. It’s lucky 13 for me, though: I could eat one and no one ever has to know. Which is a good thing, because your family is going to want the other 12.
Lately, most of the dinners chez nous are a fairly consistent staple of Dairy meets Starch, they have Love Child. This is because it’s easy, because it’s filling, and because I’d like my pre-ice cream meal to be complementary to the main event. Obvi.
Even when the husband might be thinking we could incorporate some more meat or veggies, he’s smart enough to know not to comment. Ever. There are some definite perks to pregnancy.
However. Every once in a while, you do crave the green stuff. Ina here, to the rescue.
Roasted Pears with Blue Cheese & Cranberries
(adapted from Ina Garten)
- 2 ripe pears
- juice from 2 lemons
- crumbled blue cheese
- big handful dried cranberries
- big handful nuts – walnuts, pecans, or almonds
- 1/3 cup apple cider or 1/4 apple cider vinegar
- if using apple cider and not apple cider vinegar, splash balsamic
- big dollop of honey or 3 big tablespoons brown sugar
- 1/4 cup olive oil
- arugula (we used Bibb lettuce, but this would definitely be better with the bite from arugula)
- salt, pepper (optional)
- Preheat oven to 375 degrees F.
- Peel the pears and slice in half lengthwise; remove the core. Cut just a small slice off the back – this will keep it steady on the baking pan. Toss with about half the lemon juice and place in a small baking dish, core side up.
- Mix together the blue cheese, nuts, and cranberries in a small bowl and top the pears with the mixture. Mix together the cider, balsamic, honey/sugar and pour over the pears, reserving a bit of the liquid.
- Bake pears for 25-30 minutes & pull from the oven. Make a dressing by whisking together the rest of the lemon juice, the olive oil, and the reserved basting liquid. Serve the pears on top of the arugula with the dressing.
This is delicious. Eat it. Feel healthy. And then, to the ice cream.
Turns out when you’re pregnant, you wake up at night. Repeatedly. As far as I can tell, this is due to three main reasons:
- Baby throws all night “how hard can you thrash around” ragers.
- My bladder is now the size of a shelled pistachio.
- At some point around 4AM, my stomach realizes it hasn’t eaten in SIX WHOLE HOURS and the situation needs to be rectified, ASAP.
I have therefore spent far too many 4AM time slots contemplating what I will eat for breakfast. After I made this for the first time, I’m happy to report my contemplation has changed from “what” I will eat, to “when” an appropriate time to go eat might be.
- 3 cups old fashioned oats
- slightly less than 3 tablespoons brown sugar
- 1/2-1 teaspoon cinnamon
- big pinch of salt
- about 1/3 cup honey
- slightly less than 1/4 cup vegetable, canola or coconut oil
- dash vanilla extract
- you can customize anyhow you like, but for my part, I like slightly more than a 1/2 cup each of the following ingredients:
- unsweetened shredded coconut
- slivered almonds
- dried cranberries
- Preheat oven to 300 degrees F.
- In a large bowl, mix the oats, sugar, cinnamon and salt. Set aside for a moment.
- In a small bowl, whisk together the honey, oil, and a dash of vanilla. Slowly mix together with the dry ingredients, until all oats are coated.
- On a large baking sheet lined with parchment paper, spread the oat mixture in a thin, even layer. Bake at 300 for 15 minutes.
- In a small bowl, mix together your add-ins: coconut, cranberries, and almonds, in my case.
- Remove the oats from the oven and gently mix in your add-ins, so they’re evenly distributed in the pan.
- Pop the whole thing back into the oven for another 10-15 minutes, or until the oats are golden brown.
- Remove – and as hard as it is – let cool for about 10-15 minutes before stirring and breaking up the crumbles. It’s worth it, trust me.
I can’t believe how late in life I came to this epiphany: granola is amazing. Serve on top of a big bowl of plain Greek yogurt (I find the granola sweet enough) and berries, and watch your hunger dissipate for at LEAST 2-3 hours.
It is either a mark of supreme laziness or supreme awesomeness that with one 35 minute rotation through my oven last night, we now have the basis for a week’s worth of meals sitting pretty in our refrigerator.
Given that I was able to spend Sunday brunching with the Hubs, imbibing with our friends, and snoozing/alternately chowing down on cheese through the Oscars, I think we can all agree that supreme awesomeness is more likely. Bonus: our grocery bill was kind to us this week, too.
Roasted Vegetable & Goat Cheese Salad
- assorted root vegetables, peeled & diced. Note: you can use any variety you like (obviously). This is what we roasted here at home:
- 3 parsnips
- 4 carrots
- 1 sweet potato
- 3 pounds or so butternut squash
- 1 bulb fennel (quartered, not diced)
- 1 red onion (quartered, not diced)
- 1 bag baby spinach
- dried cranberries
- crumbled goat cheese
- homemade dressing (or any dressing you like)
- optional: nuts, prosciutto, etc.
(Do we even need directions?)
- Preheat your oven to 425 degrees F. Peel, dice and appropriately chop your vegetables and scatter in large baking dishes. Toss in olive oil, salt and pepper; feel free to use your favorite spices, as well. Roast for about 35 minutes.
- As the veggies come out of the oven, assemble your salad – the warmth of the vegetables will slightly melt the goat cheese, creating a delicious creaminess, and lightly wilt the spinach. Spoon a little dressing over the salad and serve immediately. Preferably with some cheese + charcuterie.
The Husband was highly skeptical of a “salad” for dinner. I sweetened the deal with an accompanying cheese board, and we both went to bed with full & happy stomaches. I just wish that bedtime had happened a little earlier…too much Oscars!