An Enticement!

 

Hello, Blogging Friends!

I know, I know!  I have been derelict in my writing and blogging!

And I can see from my ever-filling inbox that all the bloggers I follow have been far more diligent and productive with their poetry and other writings.

It’s been a little crazy busy at times.  And I have missed blogging!

And so, for my return post, I decided to entice you back with this vision of yumminess – a slice of rhubarb cake that I made two days ago.

Did it work?  Haha.

Have a Happy Weekend!

 

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By Special Request

Every so often my family will make requests for their favourites, whether it’s the oatmeal pancakes, or homemade pizza, chocolate chip cookies, or as today, the request was for Mom’s Banana Loaf – it also comes with chocolate chips!

It’s been another rainy day – we are having so many of those this summer! – so that’ll make a satisfying treat.

I hadn’t made a banana loaf in a while, but there were these bananas on the table going past their prime – having not been gobbled up sooner, as all the others – soooo…..good time to turn them into a loaf.

And according to the guys, it doesn’t need to be cooled off that much. Eating it warm is MUCH better…..because then all the chocolate pieces are all “melty” and warm. 😀 

This time Jason and I had our slice with vanilla ice cream on the side….something new! (we don’t eat much ice cream) 🙂

 

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A Nutritious Treat!

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Now I have posted periodically on the subject of food and included enticing photos for you , my dear readers, to enjoy.

This time I am going the extra step and including the recipe for those of you who may wish to make your own batch of these Three Seed Yogurt Muffins!

I just tried them for the first time yesterday, and they were a big hit with some friends and my family at home.

Here you go!

ENJOY!

 

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Three Seed Yogurt Muffins

 

For 12 muffins,

INGREDIENTS:

1 cup whole wheat flour

2/3 cup all-purpose flour

½ cup wheat germ

½ cup roasted raw pumpkin seeds

½ cup roasted raw sunflower seeds

2 tbsp ground flax seeds

2 tsp baking powder

1 tsp ground ginger or cinnamon

1/4 tsp baking soda

1 egg

1 cup milk

2/3 cup liquid honey or packed brown sugar

½ cup plain yogurt (NOT fat-free)

¼ cup butter, melted

 

TOPPING:

1 tbsp raw roasted pumpkin seeds, 1 tbsp raw sunflower seeds

 

INSTRUCTIONS:

Preheat oven to 375°F; line muffin pan with paper liners (or grease pan).

In a coffee or all-purpose grinder, grind the flax seeds.

In a large bowl, whisk together whole wheat flour, all-purpose flour, wheat germ, pumpkin seeds, sunflower seeds, flax seeds, baking powder, ginger, and baking soda.

In another bowl, whisk together egg, milk, honey, yogurt, and butter.

Pour wet ingredients over dry ingredients, stir just until moistened.

Spoon into prepared muffin pan; sprinkle tops with pumpkin seeds and sunflower seeds.

Bake for about 25 min. or until tops are firm to the touch.  Cool in pan for 5 min. Transfer to rack to cool completely.

 

EXTRA NOTE:

Optional to add – orange zest with the butter; grated apple; dried cranberries, blueberries, or raisins

 

Baked Goodies and Chocolates

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Round ones and square ones,

Chocolate or nuts inside;

Home-baked Christmas treats!

 

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A wonderful Christmas time with our kids at home again this year!

Decorating the tree…presents are wrapped…sharing meals together…lots of fun conversations…opening gifts…smiles and plenty of laughter…playing games…hugs and love.

As part of my gift packages to everyone, I added in some baked goodies – some cookies and squares – and some colourful and delicious store-bought chocolate truffles and chocolate Christmas bears.  Yummy!

 

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Herbs ‘n Spice – So nice!

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For a supper idea I suddenly had a hankering for roasted vegetables, in particular to use up a good-sized zucchini that a friend had given me out of her garden.  So, I bought a basket of new potatoes and also a bag of carrots.  And I had some frozen sole fillets that I wanted to use as well.

The veggies I tossed with olive oil and a blend of onion, garlic, and sesame seeds….freshly ground pepper to be added later!  For the fish I had in mind to use more herbs, some red pepper, also some onion…..and a sprinkling of cajun spices.

Both the veggies and fillets baked at the same time in their own dish – sharing the snug oven space quite amiably.  Actually, I put the veggies in first and let them roast for a good 45 minutes before adding the fish, hoping thereby that BOTH would then be ready at the same time after 15 more minutes.

And yes, it worked out that way!

 

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My family was happy with their tasty dinner, and I was especially pleased how juicy the fish fillets turned out this time!

I think the stoneware that I used made a difference.

 

Apfelkuchen – a Birthday Treat!

My son, Conrad, was out with his friends and siblings for a birthday dinner at one of his favourite restaurants on Sunday evening, and I promised him a special cake for our celebration the next day.

I decided on one that I hadn’t made in a long time.  An apple cake that my mother often made, when I was younger.

When he showed up on Monday evening, there it stood on the kitchen counter, all ready for digging in!  He, his brothers, and I each had a generous first slice.  Savoured every bite, and then came the “can I have another piece?” moment.  There was just enough to make four more smaller slices….and it was gone.  Hahaha!

Always puts a smile on my face, when food is enjoyed so much!

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Picture 1 – Coming out of the oven;

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Picture 2 – Sprinkling of powdered sugar;

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Picture 3 – A slice of Apfelkuchen (apple cake), ready to eat!

A Cure for Internet Disruption?

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Well, yes, you may have noticed no blogging activity from my end for over a week.

All due to internet accessibility…..or rather, inaccessibility.

Going from living in town to back to the country brings with it, seemingly, some changes in service.  Something to do with line-of-view to the tower to get signal which, with such things as a good deal of rain and/or wind (been having more of that recently), causes the trees and the leaves’ movements to interfere.

Hmmm.. …..and then also all the people with whom we are sharing our internet service will affect it. The more people on at given times, the less consistent the internet strength…..and often we just lose it altogether for a while.

Then it’s easy to fall behind on things such as messages and e-mails and projects and writing……. Sigh.

BUT!  On the bright side, I have come up with one of several methods to deal with our internet disruptions.

One of them…..baking.

Yep.  Take a favourite recipe and add something new and fresh to it.  In this case, I added fresh, local strawberries to this cake.  Kept me occupied and away from the computer work – that was on hold again – and then the boys and I had something delicious to drown our internet sorrows with……haha!

The Anybody Can Do It Cake

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It’s baked in a bundt cake form and, with that traditional German touch, it gets a light dusting of powdered sugar once it has cooled down..

Years ago, when I was a teenager, my mom came home from work one day feeling all excited. She had been given a new recipe to try.  My mom has always been a good cook and baker, and because she enjoyed making good meals, she was also open to learning new things and trying out new ingredients.

“So what kind of cake is it?” I asked her.

“Well, I don’t know exactly,” she replied.  “It’s a regular kind of cake batter with butter and eggs and flour and such, and in my recipe here it lists cherries to be added as the last item.  But….then at the bottom there are other options, for example with chopped apples and nuts.”

“What’s it called then?”

With great gusto she smiled and declared, “The Anybody Can Do It Cake!”

The recipe is straightforward with ingredients and the  prep process, so I guess that’s why the title.

I have made it a few times over the years….usually with a jar of pitted cherries mixed in, for a bit of a treat from apple crisps and rhubarb coffee cakes, and it tastes just as tasty with chopped apples and chopped almonds as a different combination.  With my crew it gets eaten up within the day!  Haha!   I’m wondering just now what it would taste like with fresh peaches, as I’ve never tried that.  Hmm!  A new twist to an old favourite.

The Wizened Old Face in the Bread

(or Bread Machine Art?)

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So…..about two months ago, I finally hauled out the bread machine with the intention of using it again.  It had been stashed in the bottom cupboard after the move with the idea that at some point I would use it.  And then it just sat there…..waiting.

Well, when I pulled out a recipe I could try for making bread in my machine, that was the impetus to give it a whirl. I gathered all the ingredients, measured and put them together, and pushed the ON button. As the dough went through the various cycles of mixing and rising and kneading and rising and baking, I kept peeking into the side window, wondering if all would work out.  Would the machine still work after sitting for so long?  Would the yeast be still all right (as I had let that sit as well)?

Well, the rising bread in the window looked rather nice, so I felt hopeful.

And when the timer went off to signify that the bread was done, I pulled out the pan, let the bread cool briefly, and removed the loaf.  It was pale in colour – due to my having picked the “light” setting – and small in size, but it looked good and tasted…..yummy!  And well, it looked like a normal loaf.

It was actually the THIRD loaf I made after that one, where the final product had at one end what looked like an old face formed in the crust!

Sometimes art is revealed in the most unexpected ways.