Category Archives: Eat

frozen yogurt with birthday cake crumbs

We had one of the best long weekends ever over here. Our yard looks awesome, and I think I have a hidden talent for arranging rocks. But we started off our holiday weekend by preparing for one of the most important parts of any day, dessert.

I found a recipe for birthday cake crumbs in this cookbook. I love eating those leftover bits of cake, so I wanted to try it out. Love the colorful sprinkles too.

To go with our yummy crumbs, I made a batch of frozen yogurt. Frozen yogurt is about as hard to make as whipped cream. I don’t know why we haven’t made any before! A perfect dessert at the end of our hot days working outside.

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Some fun sunshine-y foods today! Extra streusely strawberry-rhubarb bars, Hawaiian fajitas because we love tacos, cupcake chips whatttt?, and a yummy lunch of Greek pasta salad. (photos/recipes found at respective links)

Although, even with all these good options, I kinda just want rice krispie treats right now.

eat our feelings cookies

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It was a rougher than average week over here. It may not always be the healthiest habit, but I think we fall in the eat our feelings category. We had to go re-stock our fridge, and while we had a very specific shopping list, somehow the white chocolate chips jumped into our cart. I mixed them up into some cookies with some pecans, and we ate a bunch of them warm from the oven. Can always count on cookies. (I also stuck a bunch of dough in the freezer, and you are welcome, future selves.)

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Today was a good pinterest day. A couple recipes to try soon: little bear cookies to kill you with cute, clustery granola, fancy bagels, and lick-your-fingers-for-days cinnamon buns. (photos/recipes found at respective links)

sourdough/ week eight

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This week’s bread was oatmeal bread. The recipe made two loaves, and we decided to make both, and give one away. Unfortunately, while in the dough proof, one loaf stuck really badly to some plastic wrap, and the dough deflated some after I tried to gently remove it. So we graciously gave away the round, attractive loaf, and kept its less attractive, but still tasty, twin for ourselves.

I would also like to add that this bread was ginormous. Together, the breads took up an entire sheet tray.

bread as big as your face

our first fermentation

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We have some fermenting veggies sitting on our counter, and it is pretty convenient that, in this case at least, the jars are very colorful and pretty! We started our inaugural batches of sauerkraut and kimchi last weekend, and they are tasting pretty good so far. We were kinda nervous to taste them for the first time. Knowing that you are basically growing tiny organisms in your food, and then eating them, is a little weird to actually think about!

We made sauerkraut with red cabbage, since we tend to eat that more often on tacos and things. We used this recipe for the kimchi. My one suggestion would be to wear gloves or something if you have sensitive skin. My hand had a burning feeling for a couple hours afterward!

sourdough/ week seven

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This week we made sourdough English muffins! A little bit of change from the normal loaf we have been making. It was actually a little more arm work than the normal loaf though! It wanted 6 1/2 cups of flour and kneaded and rolled out! Great arm workout.

I used a little bit smaller biscuit cutter than recommended, and I ended up with one million muffins.

I opted to cook them in the oven. I’ll try it in a skillet next time though.

Once they cooled down, I put a whole bunch in the freezer. No one person ever needs to eat 11 English muffins in one week, even though that would be delicious.

sourdough/ week six

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This week was date bread. Dates are one of those foods I always forget that I like, but then I start sampling them and I remember.

I went a tiny bit off recipe for this one. The recipe is for a two-pound loaf, and I wanted to try halfing it. I also wanted to sub in some whole wheat flour too. I suppose dates and pecans are kinda heavy, so if I wanted more rise, all normal flour would have been the way to go. But I don’t mind dense breads at all.The loaf turned out a little small in the bread pan, because it was only one pound, but it had a nice shape. It did turn out a little bit dense, but still soft. I was going to take a picture of our toast this morning for the after, but once they were toasted, I put some butter and cinnamon and sugar on it, and it was basically the best thing I’ve eaten in a week. Good thing I have another slice in the morning to look forward to.

sourdough/ week five

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This week’s loaf is the classic wheat. Delicious and nutritious. We’ve eaten it as toast mostly, but I have a panzanella recipe that I am hoping to try tonight!

I have also been reading this book, and I am right in the middle of the air section. Super nerding out on the history of grains and such. I’ve been keeping the starter in the fridge and feeding it every week, and it works perfectly fine, but I might try a little experiment. Just to see what it does, I’m gonna try keeping it a little warmer and feeding it more frequently. I know everyone is eagerly awaiting the results.