Hunger is so often the midwife of genius.
Sunday, November 29, 2015
Tuesday, October 13, 2015
Sunday, October 4, 2015
The weather is heating up here and this is the time of year that I love baking with my favorite tropical fruit. I had a Banana and a Mango left over from the past week and decided to whip up a little weekend Breakfast bread. I recently switched out to using Coconut oil in my cooking and I thought I might like to try baking with it. By the way, not all Coconut oils are created equal. I chose unrefined, cold pressed, 100% organic... stay away from partially hydrogenated, which can be just as harmful as other processed oils. Coconut oil can be healthy with research showing benefits in antioxidants ( phenolic compounds in virgin, cold-pressed); Medium chain Fatty acids ( MCTs) which are harder for our body to convert to stored fat; and research has shown it improves glucose tolerance, insulin mediated glucose metabolism. And the main beauty of Coconut oil, for me, is that it is GMO free :D So, with that said, here is a little breakfast indulgence with some good baked into it that I hope you will enjoy trying.... Beautiful day to you.....
Banana Mango Bread
1 ripe Banana pulp
1 ripe Mango, pulp removed from stone.
(I use fruit that is very ripe so that it food processes readily)
1/4 cup liquefied Coconut Oil
1/4 Cup plain Greek Yogurt
1/2 Cup light Brown Sugar
2 tsp. Rum extract
1 tsp. Baking Powder
1 tsp. Baking Soda
1 Cup all purpose Flour
For topping and drizzle:
1/4 cup lightly toasted sliced Almonds
1/4 cup powdered Sugar
1/2 tsp. Rum Extract
Puree the Banana and Mango pulp in your Food Processor or Blender til smooth
In a Large bowl, hand mix the Puree with the Egg, Coconut oil, Yogurt, Brown Sugar, Rum Extract, Baking Soda, and Baking Powder. Fold in the Flour. Pour batter into a lightly greased baking loaf pan.
Bake at 350' until golden brown on top and a toothpick inserted into the center of the loaf comes out clean. ( That's my Gramma's old 'is it baked yet' test, and I'm sticking with it! :)
Once the loaf is cooled, I lightly toast 1/4 cup of sliced Almonds. Make a small amount of glaze with 1/4 cup Powdered Sugar, 1/2 tsp. Rum extract and enough tap water to make a glaze that 'runs' off your spoon. Drizzle half of the glaze in thin ribbons to the top of the loaf, sprinkle the almonds over the glaze, then finish drizzling the glaze. Enjoy! :)
Friday, September 11, 2015
Shade blunted Expression of me........
Fertile of my Being......
Conflicted course which way to cast.
Tender root of Insight.......
Where Soul embeds Seeing....
Head winds directed whether Hope could last.
Sunshine welled within my Spirit......
Borne of warm Feeling....
Budding Growth with Faith held fast.
My Nature of Nurture ....
Incited wind's Healing.......
Maia's Belief blew all doubt to the past........
Monday, September 7, 2015
I enjoy cooking Italian.. and eating Italian... especially melt in your mouth Gnocchi di Patate. Which can be somewhat elusive...I find they are not always found in Italian restaurants. Store bought Gnocchi sometimes falls short by my standards. So I've played at making my own Gnocchi over the years and came up with a pretty nice recipe for making them. My Gnocchi are very light and don't leave you feeling like a lead balloon is in your stomach. I also make them en masse, as they freeze like a charm... so .... I make enough for multiple meals. Light a candle, open a lovely bottle of wine...and enjoy :)
Gnocchi Di Patate
2 Large, or 3 Medium Baking Potatoes- Peel them and steam them in a pot until tender.
Mash the potatoes, adding in 1 egg and 3 tablespoons of grated Parmesan cheese.
Once mashed and blended until smooth, knead 1 cup of flour into the Potato mixture, until a soft, workable dough forms.
you should be able to touch the dough without it sticking to your hands.
Set a large pot of water to boil on your stove, and when at rolling boil; begin cooking the Gnocchi in the boiling water. I generally cook them in groups of 12, making certain to stir the boiling water often, keeping a whirlpool effect going. This is especially important when they begin to cook, as this keeps the raw Gnocchi from settling to the bottom of the pot where they might stick. Once the Gnocchi are adequately cooked, they float to the top of the boiling water.
When they are all cooked, enjoy some with your favorite sauce ... or a sprinkle of Parmesan cheese and Basil... Freeze the rest for another evening of homemade goodness. :)
Sunday, August 23, 2015
Monday, July 13, 2015
I had a couple of Kiwi's on hand this Morning.... and I got this wild idea about baking a breakfast cake with them *wrings hangs* Mwuhaaa...haa... :P After all what could be better than a warm, fruity breakfast bread with a buttery blonde crumb topping and a little crunch of toasted sweet coconut...... yes?! ...are you with me?... ;) If so... let's get baking......
Jane Dough's Kiwi Coconut Wild Cake
2 ripe Kiwi, peeled ( I use very ripened, so they process well)
1 tsp. Coconut Extract
6 tblsp. unsalted Butter, melted
1/3 cup Sugar
1/3 cup Light Brown Sugar
1 1/2 Cups All Purpose Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 cup Sugar
1/2 cup All Purpose Flour
4 Tblsp. unsalted Butter, melted
Grease a 9x9 inch baking pan. Preheat Oven to 350'.
Start by food processing Kiwi that you have peeled and sliced. ( Don't process to fully liquefy, leave small chunks of Kiwi as well if you can.)
Place Kiwi in a medium mixing bowl, add in Coconut Extract, melted Butter, Sugars, Egg , Baking Soda and Baking Powder, mix until creamy.
Mix in flour until you have a smooth batter and pour into your greased pan.
Make the Crumb topping by combining flour, sugar and melted butter in a small bowl. Mix with a fork, until a crumb texture is achieved. Sprinkle Crumb mixture onto your cake batter.
Bake at 350' until the cake becomes golden and a toothpick inserted into the center of the cake comes out clean. The 'Blonde' crumb topping will stay light in color.
For final... you're out of your bloomin' mind.. decadence.. I lightly toasted Coconut. I took 2 tblsp. of Powdered sugar with a little tap water and made just a drizzle of glaze for the top... then sprinkled the Coconut over top.... I know... we best hit the gym after this one....But it is really good.... and by the way, Kiwi is a low calorie, high fiber fruit , rich in Vitamin C..... :P
Thursday, February 26, 2015
Often over-looked is the wonderful berry, called Persimmon. Yes, it is in fact a berry, and it's name
means 'divine fruit', or literally 'Wheat of Zeus'. So, why not indulge in the sweetness of a fully ripened Persimmon? Persimmons are high in tannins, and therefore, if eaten soon after harvest, can be bitter. Best, sweetest flavor, is had when this fruit is allowed to rest and fully ripen once harvested. This is a sweet bread I recently baked for our Breakfast.....Check it out and love a Persimmon today. :)
2 Cups All Purpose Flour
1 Tsp. Baking Soda
1/2 Cup Butter, softened
3/4 Cup Brown Sugar
2 Large Eggs
2 Cups Mashed ripe Bananas
1 Cup peeled , diced very ripe Persimmon (fully ripe, will to some extent have a jelly-like quality and incorporates fully into the batter)
1 1/2 Tsp. Cinnamon
1/4 Tsp. Nutmeg
Grease a loaf pan with nonstick cooking/ baking spray. Preheat oven to 350'.
Cream Butter and Brown Sugar. Stir in Eggs, mashed Bananas, diced Persimmon. Add in Baking soda, Cinnamon and Nutmeg, incorporating well. Finally, Stir in the Flour to fully blend and moisten throughout.
Pour / Spread into your loaf pan. Bake at 350' until golden brown and your bread passes the old toothpick test. ( that is a toothpick inserted into the center, once withdrawn from the bread, comes out clean. ) This bread is great served warm from the oven with your favorite coffee or tea. Enjoy!
Wednesday, January 28, 2015
Let Formidable Mountains Fortify us
and Fences frame our Desire
Thoughts like seeds
of you and me
Growing in Knowledge
That We are the Root
and the Light
of Brilliant new Days.
Let our Diverse Nature Lift us
and Dance as Wind-swept Reeds
Calls Bridging breeze
of you and me
Flowing in Unison
Where we are the Flow
and the Flight
to Brilliant new Ways.