Whole Wheat Mini German Pancakes

Whew!  What a busy semester this has been!  Needless to say I haven't been posting as frequently as I would like.  I'm finishing up a couple of projects in my [infrequent] spare time and will be posting a bit about some things I've learned in my classes so far.  For now, here's a recipe for a fun breakfast food I made recently.

I first learned to make German pancakes in my cooking class in middle school. (Yay elective courses!)  I've made them regularly over the years and was delighted when one of the blogs I subscribe to posted a recipe for minis.  Perfect, my kids would love them, especially how they puff in the oven!  I altered the recipe slightly and we had a great breakfast... even if mine didn't turn out as perfectly intact as hers.  :)  I think I needed to grease the muffin pan a little more.  

Whole Wheat Mini German Pancakes

(adapted from Chef in Training)

makes 18-24 pancakes

6 eggs

1 c whole wheat pastry flour

1 c milk or equivalent

1/2 t sea salt

1 t vanilla extract

1/4 c butter, melted

Syrupy Raspberry Sauce

1 c water

1/4 c sugar or honey

1 t lemon juice

2 1/2 T cornstarch

1 1/2 c raspberries

Preheat oven to 400 degrees F.  Grease two 12-count standard muffin tins, for a total of 24.  Blend together eggs, flour, milk, salt, vanilla, and butter until smooth.  Pour batter into prepared muffin tins until each cup is about half full.  Bake for 15-18 minutes until puffed up and golden brown.

For raspberry sauce: Cook water, sugar, lemon juice, and cornstarch* in a medium saucepan over medium heat until it thickens up. Stir in raspberries and simmer for about 10 minutes.

Fill each mini German pancake with sauce, sprinkle with powdered sugar (optional) and enjoy!

*To keep it from clumping, place the cornstarch in a measuring cup, add about 1/4 t of water and mix until evenly combined, add a few drops more and mix again, continue several times until the cornstarch is evenly blended and thin enough to pour.  Then add to the pan of other ingredients. 

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I'll be linking up to these fabulous link parties:

Monday -  Craft o Maniac Monday -- Craftastic Monday -- Tuesday -  Get Your Craft On -- Sew Cute Tuesday -- Tuesday Talent Show --  Wednesday -  Sugar and Dots -- Your Whims Wednesday -- Create and Share -- Whatever Goes Wednesday --  Linkin’ with Lil’ Luna -- Thursday -  Strut your Stuff Thursday -- Transformation Thursday -- Thrilling Thursday -- Make It Wear It -- The 36th Avenue Party Time -- Friday -  Flaunt it Friday -- Frugal Friday -- Weekend Wander -- Tickled Pink Fridays -- Weekend Wrap-up Party -- Catch as Catch Can -- Friday Flair -- Feature Yourself Friday -- Simply Link {Party} -- Pity Party -- Frugalicious Friday --  Saturday - Strut Your Stuff --  Lovely Crafty Weekend --  Sweet Saturday -- Sunday -  The DIY Showoff Project  Parade --  Sunday Showcase Party -- Creative Bloggers Party -- I Heart Naptime -- Think Pink Sundays

Kale Green Smoothie Recipe

I absolutely love whipping up a green smoothie in the morning. It helps me feel energized and ready to tackle the day.

One of my favorite greens to use is curly kale. There are other types of kale, but I've found some of them to be too bitter. In general kale is one of the most nutrient-rich greens around and I've found the bitterness often associated with it is easily masked with bananas.

Kale Smoothie Recipe

2 large leaves curly kale, main stems removed
2 bananas
1 cup plain yogurt (or non-dairy equivalent)
1 cup milk (or non-dairy equivalent)
honey or other sweetener to taste (it doesn't need much)

Combine all ingredients in a blender and puree until nice and smooth. 

The great thing about smoothies is that they're totally customizable to your personal preferences. What kind of smoothies do you like to make?

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I'll be linking up to these fabulous link parties:

Monday -  Craft o Maniac Monday -- Craftastic Monday -- Amaze Me Monday -- Make it Great Monday --  Tuesday -  Get Your Craft On -- Sew Cute Tuesday -- Upcycled Awesome -- Tip Me Tuesday -- Tuesday Talent Show --  Wednesday -  Sugar and Dots -- Wallet-Friendly Wednesday -- Create and Share -- Whatever Goes Wednesday --  Linkin’ with Lil’ Luna -- Thursday -  Strut your Stuff Thursday -- Transformation Thursday -- Thrilling Thursday -- Make It Wear It -- Friday -  Remodelaholic Friday -- Flaunt it Friday -- Frugal Friday -- Weekend Wander -- Show and Share Day -- It's Fun to Craft! -- Tickled Pink Fridays -- Weekend Wrap-up Party -- Catch as Catch Can -- Friday Flair -- Feature Yourself Friday -- Simply Link {Party} -- Pity Party -- Design Dazzle --  Saturday - Strut Your Stuff --  Lovely Crafty Weekend --  Sweet Saturday -- Sunday -  The DIY Showoff Project  Parade --  Sunday Showcase Party -- Creative Bloggers Party -- I Heart Naptime -- Think Pink Sundays

Whole Wheat Blueberry Muffins

A couple days ago I walked into my local health food store where there was a huge tower of clam-shell containers of fresh blueberries.  They were a 1 pint size (about 2 cups) for $2.  $2?!  For a moment I was tempted to go crazy and buy about 15 containers (almost), but I'm a fairly reasonable person, so I bought two.

One of the ideas that immediately popped into my head was blueberry muffins.  I had only used frozen blueberries before, so I wanted to make them again using fresh berries.  Seriously, no contest, I love the muffins with fresh berries much more than frozen.  I found a great recipe and altered it in my usual way, plus I upped the lemon content a bit, and used rice milk in place of cow milk.

I actually forgot to preheat the oven, so the topping melted into the main part of muffins more than it would have normally, but I don't want to go buy more blueberries just to make more muffins to get the photo "just right".  :)  Even if not picture perfect, they were very delicious!

Whole Wheat Blueberry Muffins
(adapted  from http://allrecipes.com/Recipe/Streusel-Topped-Blueberry-Muffins/Detail.aspx)
Makes 12 muffins

2 c whole wheat pastry flour
2 t baking powder
1/2 t salt
1/2 c butter, softened
3/4 c sucanat (or Rapadura)
2 eggs
1 t vanilla extract
2 t lemon zest
1 T lemon juice
1/2 c milk (or equivalent)
1 1/2 c fresh blueberries

2 T whole wheat pastry flour
4 T sucanat (or Rapadura)
1 1/2 t cinnamon
2 T butter, chilled

Preheat oven to 375 degrees F. Grease 12 muffin cups or line with paper muffin cups. In small bowl combine 2 tablespoons flour, 4 tablespoons sugar, and 1 1/2 teaspoons cinnamon. Cut in 2 tablespoons chilled butter with fork or pastry blender until mixture resembles coarse crumbs and set aside. Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In large bowl beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla, lemon zest, lemon juice, and milk. Gradually add dry ingredients, stirring gently. Fold in blueberries. Spoon batter into prepared cups. Sprinkle butter crumb mixture over batter in muffin cups. Bake 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in pans on a wire rack. Enjoy!

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Sunday Showcase Party

Whole Wheat Neapolitan Cookies -- with Fresh Raspberries

On my birthday, in December, I decided to experiment a bit in the kitchen.  One of my favorite memories from childhood is my grandmother's Neapolitan cookies, which for some reason she only made around Christmas time (along with many other varieties of cookies). 

I didn't have my grandmother's original recipe, so I searched online until I found one (referenced below) to modify.  Of course I wanted to make them whole wheat, but I also wanted to make the layers different flavors instead of just chocolate and "almond" flavor, as well as avoid using food coloring.  By the way, I really don't like almond extract.  Yuck.  Anyway, so I decided to make the pink layer naturally colored and flavored with fresh raspberries.  Thankfully my experiment was successful the first time around, and boy were they good!  (In my opinion, anyway)

You may have to tweak it a little depending on your altitude and humidity.  I hope you enjoy!

Whole Wheat Neapolitan Cookies
(adapted from http://allrecipes.com/Recipe/neapolitan-cookies-i/Detail.aspx)
Makes almost 72 if you measure exactly

All three layers (hand beat together and divide three ways):
     1 egg
     1/2 t salt

Raspberry layer:
     1/3 c butter, softened
     1/2 c white sugar or xylitol
     1/2 c fresh raspberries, measured then pureed
     1 1/3 c whole wheat pastry flour
     1/2 t baking powder

Vanilla layer:
     1/3 c butter, softened
     1/2 c white sugar or xylitol
     1/2 t vanilla extract
     1/2 c + 1/3 c whole wheat pastry flour
     1/2 t baking powder

Chocolate layer:
     1/3 c butter, softened
     1/2 c succanat/rapadura
     1/2 t vanilla extract
     1 c whole wheat pastry flour
     1/2 t baking powder
     1 1/2 oz unsweetened chocolate, melted

In three separate small bowls, cream together butter and sugar for each layer.  Stir 1/3 of the egg and salt mixture in each bowl, and vanilla for the chocolate and vanilla layers.  Stir in pureed raspberries for the raspberry layer.  Add flour and baking powder to each bowl and stir until well blended.  Mix in melted chocolate for chocolate layer.

Line a 9x5 loaf pan with waxed paper.  Spread chocolate layer evenly on the bottom of the pan, spread vanilla layer over the chocolate layer and top with the raspberry layer.  Cover with waxed paper and refrigerate until firm, about 4 hours.

Preheat oven to 350 degrees F.  Turn out chilled dough and remove waxed paper.  With a sharp knife cut dough lengthwise in half, then cut width-wise into 1/4 inch thick slices.  Place slices on a cookie sheet lined with parchment paper about one inch apart.  Bake 10-12 minutes until lightly browned.  Let cool in the pan for two minutes then place on wire racks to finish cooling.

How to Cut a Pineapple for Maximum Usability

Over the summer I went to visit my mom's church for a night of cooking / food prep tips from a professional caterer.  One of the things she talked about was cutting a pineapple so you are able to use the maximum amount of the fruit.  I thought it was a great idea and as a bonus it looks really cool.

Of course I had the idea to do a tutorial after I had already started.  So pardon my hands in the photos while I "reconstruct" the pineapple for the sake of the tutorial.  :)

Start with a ripe pineapple (not when they're green in the store, wait until they're a bit yellow).

Cut off the top. (I heard you can plant this,it will root and grow a new pineapple! [I love Pinterest])

Slice off the majority of the skin, but leave the little prickly dents.

Start slicing next to one of the dents, angling the knife underneath, and continue in a cork-screw fashion.

Slice on the other side of the dents, angling in towards the first cut, and remove the excess.

Continue until you have done this to the whole pineapple.

I just can't get over how awesome that looks!

At this point I cut the pineapple in vertical quarters and cut out the tough center.

I cut the quarters into spears and we ate it as is. You can cut it into smaller pieces for fresh eating, fruit salad, pizza, etc. Or make yourself a piña colada with fresh pineapple. Mmmm.

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I'll be linking up to these fabulous link parties:

 Monday -  Craft o Maniac Monday -- Craftastic Monday -- Amaze Me Monday -- Polly Want 2 Party  --  Tuesday -  Get Your Craft On -- Sew Cute Tuesday -- Upcycled Awesome -- Tip Me Tuesday -- Tuesday Talent Show --  Wednesday -  Seven Thrity Three -- Wallet-Friendly Wednesday -- Create and Share -- Whatever Goes Wednesday --  Linkin’ with Lil’ Luna -- Thursday -  Strut your Stuff Thursday -- Transformation Thursday -- Thrilling Thursday -- House of Hepworths -- Friday -  Remodelaholic Friday -- Flaunt it Friday -- Frugal Friday -- Weekend Wander -- Show and Share Day -- It's Fun to Craft! -- Tickled Pink Fridays -- Weekend Wrap-up Party -- Catch as Catch Can -- Friday Flair -- Feature Yourself Friday -- Simply Link {Party} -- Pity Party -- Design Dazzle --  Saturday - Saturday Spotlight --  Sunday -  The DIY Showoff Project  Parade --  Sunday Showcase Party -- Creative Bloggers Party -- I Heart Naptime -- Think Pink Sundays

Buttery Flavored Popcorn Without Butter

The past couple days here have been rainy and cold. When I was growing up my mom would make popcorn each time it rained and I want to keep the tradition going with my kids.

I also love popcorn, especially buttery, salty popcorn. However I don't always like using so much butter on my popcorn (or using the artificially flavored microwave stuff). So the last time I made popcorn I tried something different. I decided to try using coconut oil instead of butter and to my surprise the result tasted like buttered popcorn! Great! Coconut oil is a much healthier fat than butter (although I still use it often).

Here is what I used:

Organic popcorn purchased in bulk from my local health food store, Dr. Bronner's coconut oil (whole and unrefined), and Real Salt (a sea salt naturally containing minerals).

The popcorn popper I used is the one pictured below, but you can use an air popper or even just a plain brown lunch bag with popcorn kernels in it for the microwave like in this tutorial.

After the popcorn was popped I drizzled it with coconut oil (you may need to melt it, but mine was already liquid), stirred it with a butter knife (great when you have a very full bowl and don't want it to spill out), drizzled, stirred and drizzled and stirred again. I didn't measure though. Then I sprinkled with sea salt, stirred, sprinkled and stirred again.

I was so happy with the result! The kids and I shared it while snuggling under warm blankets and watching a movie.

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I'll be linking up to these fabulous link parties:

 Monday -  Craft o Maniac Monday -- Craftastic Monday -- Amaze Me Monday -- Polly Want 2 Party  --  Tuesday -  Get Your Craft On -- Sew Cute Tuesday -- Upcycled Awesome -- Tip Me Tuesday -- Tuesday Talent Show --  Wednesday -  Seven Thrity Three -- Wallet-Friendly Wednesday -- Create and Share -- Whatever Goes Wednesday --  Linkin’ with Lil’ Luna -- Thursday -  Strut your Stuff Thursday -- Transformation Thursday -- Thrilling Thursday -- House of Hepworths -- Friday -  Remodelaholic Friday -- Flaunt it Friday -- Frugal Friday -- Weekend Wander -- Show and Share Day -- It's Fun to Craft! -- Tickled Pink Fridays -- Weekend Wrap-up Party -- Catch as Catch Can -- Friday Flair -- Feature Yourself Friday -- Simply Link {Party} -- Pity Party -- Design Dazzle --  Saturday - Saturday Spotlight --  Sunday -  The DIY Showoff Project  Parade --  Sunday Showcase Party -- Creative Bloggers Party -- I Heart Naptime -- Think Pink Sundays

Fresh Tomatoes with Dill on Whole Wheat Bread

One of my favorite parts of late summer is the abundance of fresh tomatoes.  While at a farmer's market (one of many in our area) we picked up some tomatoes from a couple of young farmers.

I love using the tomatoes in a way that makes them the center of attention in a meal. Here's one simple and delicious way of doing just that:

Fresh Tomatoes with Dill on Whole Wheat Bread 
from catonalimb.blogspot.com

100% whole wheat bread, sliced
mayonnaise or Veganaise
fresh tomatoes, sliced
dried dill
sea salt

Start with a good loaf of 100% whole wheat bread (from a local bakery if possible).  Toast the bread just enough so that it is slightly crispy on the outside but still soft on the inside.  Let it cool for about a minute then spread generously with the mayonnaise or Veganaise.  Lay the sliced tomatoes on top.  Sprinkle with dill and sea salt.  Sit back and enjoy the abundance of summer!


I'll be linking up to:
Sunday Showcase Party -- Tuesday Talent Show

Strawberry Whole Wheat Cream Puff Cake / Pie / Tart

Recently, while browsing around some links at a linky party, I stumbled across this Strawberry Cream Puff Cake recipe, which the blogger got from Mel's Kitchen Cafe.  [They call it a cake, but to me it seems to be closer to a tart, but who cares anyway, right?!]  I absolutely adore strawberries... and cream puffs... so I had to try it.  Fortunately I had an excuse as we were invited to have dinner at a friend's house and she asked us to bring dessert. 

I altered the recipe a little to make it slightly more health-conscious (I love doing that to desserts!).  I used whole wheat pastry flour, raw honey* and stevia as sweeteners.  [Just an aside -- did you know sugar is so much more fattening than fat?  Very interesting, and true. *Update: originally I used agave in this recipe, but have since learned it is highly processed and contains more fructose (the component of sugar that makes it fattening and bad for your liver) than high-fructose corn syrup.]

In the original recipe it called for orange zest in the cream cheese mixture, but I didn't have any oranges so I just omitted it.  It also said to lightly grease the pan, which I did, then had a very difficult time getting the thing out in one piece.  So use more grease, or grease and flour.  Something like that.   But anyway it was a big hit.  Everyone loved it!  (I had fun taking pictures of it, too!)

Here is my version of the recipe:

Strawberry Whole Wheat Cream Puff Cake
adapted from Mel's Kitchen Cafe

Cream Puff Base
5 Tablespoons butter
2/3 cup water
1/8 teaspoons stevia extract powder
2/3 cup whole wheat pastry flour
3 eggs

Cream Cheese Mixture
4 ounces cream cheese, softened
1/2 teaspoon vanilla extract
1 cup heavy whipping cream
1/4 cup raw honey

Topping
2 cups sliced strawberries
1 teaspoon raw honey

For the cream puff layer, preheat the oven to 375 degrees F.  Bring the butter, water and sugar to a boil in a medium saucepan.  Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan.  Remove the pan from the heat and stir the mixture until smooth.  Let cool for 5 minutes.  Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen.  Don't over beat.

Grease the bottom and sides of a 9-inch spring-form pan (or a 9-inch circle cake pan).  Spread the mixture on the bottom and one inch up the sides of the prepared pan.  Bake for 25 minutes.  Remove from the oven and prick with a toothpick 10-12 times.  Return to the oven and bake 5-10 more minutes until golden brown but not over baked.  Cool completely.

For the cream cheese mixture, beat the cream cheese until smooth.  Gradually add the honey until well blended.  Add the remaining ingredients and beat until stiff peaks form.  Spread onto the cooled cream puff shell.

Mix the sliced strawberries with the honey and place on top of the cream cheese mixture. 

I'll be linking up to these awesome parties:

Monday - Craft o Maniac Monday -- Craftastic Monday -- Amaze Me Monday -- Polly Want 2 Party -- Making Monday Marvelous -- Tuesday - Get Your Craft On -- Sew Cute Tuesday -- Tip Me Tuesday -- Take a Look Tuesday -- Show Me What Ya Got -- Tuesday Time Out -- Show and Tell at Blue Cricket -- Tutorial Tuesday -- Anti-Procrastination Tuesday -- Anything Related -- Wednesday - Seven Thrity Three -- Wallet-Friendly Wednesday -- Show Off Your Stuff -- Create and Share -- A Crafty Soiree -- Whatever Goes Wednesday -- We Did it Wednesday! -- Your Whims Wednesday -- Linkin’ with Lil’ Luna -- We Did it Wednesday -- Thursday - Strut your Stuff Thursday -- Transformation Thursday -- Thrilling Thursday -- House of Hepworths -- Chic and Crafty Thursday -- Friday - Remodelaholic Friday -- Flaunt it Friday -- Frugal Friday -- Weekend Wander -- Furniture Feature Friday -- Show and Share Day -- Fun with Food Friday -- It's Fun to Craft! -- Tickled Pink Fridays -- Weekend Wrap-up Party -- Catch as Catch Can -- Friday Flair -- Feature Yourself Friday -- Fantabulous Friday -- Simply Link {Party} -- No Rules Link Party -- Pity Party -- Saturday - Let's Get Crafty Saturday -- Show and Tell Saturdays -- Saturday Spotlight -- Sunday - The DIY Showoff Project Parade -- Sunday Showcase Party -- Creative Bloggers Party -- I Heart Naptime -- Think Pink Sundays

Easy Taco Soup Recipe

One of my favorite things in winter time, when it's cold (I hate being cold), is having a bowl of soup to warm me up.  A favorite of mine is taco soup.  I love how easy and quick it is, especially since I tend to procrastinate fixing dinner.  For the ground beef part I've been using a vegetarian alternative which I can just throw in with everything else and heat. 

Taco Soup

1 pound ground beef (or substitute)
1-2 T oil
1 large onion
2 cans (15 oz) black beans
2 cans (15 oz) corn (or frozen corn)
1 can (15 oz) diced tomatoes
2 cans (15 oz or 1 can 28 oz) crushed tomatoes
2 c water (adjust to desired consistency)
1 packet taco seasoning -- see recipe here

Sour cream
Shredded cheese

If using ground beef, cook in frying pan, drain, and set aside.  Pour oil in stock pot and heat to nearly medium heat.  Chop onion, add to stock pot and cook until tender.  Add remaining ingredients (except cheese and sour cream), including ground beef or substitute, and heat until boiling.  Serve topped with shredded cheese and a dollop of sour cream.

I didn't have cilantro or parsley to garnish, so I had to use  a celery top!

I hope you enjoy it!

Taco Seasoning Recipe

So often when I want to get taco seasoning at the store I end up looking at the ingredients... then putting it back.  There always seems to be some sort of artificial / chemical / nasty additives in it.  Some of you may be lucky enough to find some natural alternative, but for those of us in places where those kinds of things are lacking, we can make our own!  I love making my own now since I can use organic spices that I get in bulk from my local health food store.  Plus it ends up being a lot less expensive than any natural alternative I may find.

Just an aside -- Does anyone else find it odd that there are health food sections in grocery stores and health food stores.  What does it say about the rest of the "food" available?  ... Okay, that's kind of a rhetorical question since I do know what that means.  (Anyone else wondering can watch "Food, Inc" or read In Defense of Food by Michael Pollan)

Anyway, I will get off my soapbox now... On to the recipe!


Taco Seasoning

1 T chili powder
¼ t garlic powder
¼ t onion powder
¼ t red pepper flakes
¼ t oregano
½ t paprika
1 t cumin
1 t sea salt
1 t black pepper

Place all ingredients in a bowl and stir together with a spoon.  Makes equivalent of one packet of seasoning. 

It's a fairly mild seasoning mix, and it was great in my taco soup recipe (which I will post next).  You can also multiply the recipe and divide it into packets for later use.

Whole Wheat Norwegian Rosettes -- Recipe

Every year when I was growing up my grandmother (whose parents immigrated from Norway in the 1800s) would make Scandinavian cookies and treats at Christmas time.  The two I remember the most are Rosettes and Krumkake.  I've always wanted to continue that tradition and a few years back my husband bought me a Rosette iron.  Since then I've made them every Christmas.  I love them but they're rather time consuming!

When my family converted to eating 100% whole wheat and whole sugar I thought I was going to have to stop making most of my favorite desserts and treats, like Rosettes.  Not so!  I've discovered I can substitute nearly every time by using whole wheat pastry flour.  It's a finer ground flour made from a less dense wheat than regular whole wheat flour.  Sometimes it takes a little modification, but other times not.  I also used whole sugar (Sucanat) in the batter for this recipe.  Since it only called for a small amount the molasses flavor would not be a problem. The only thing I "cheated" on was the confectioner's sugar on top.  I wanted the white, but otherwise would have ground Sucanat in a small coffee grinder to use instead.  Maybe next time I'll try grinding up Xylitol.  I wonder if that would work...

Whole Wheat Rosettes

2 eggs
1 Tablespoon whole cane sugar
1 cup whole wheat pastry flour
1 cup milk
1 teaspoon vanilla extract
1/4 teaspoon salt

confectioner's sugar to sprinkle on top

Place a sauce pan or low pot with oil about 2 inches deep and heat to 375 degrees F.  Combine eggs, sugar and salt, beating well.  Add flour and blend with fork or whisk.  Add milk, a little at a time, making sure to eliminate lumps, and stir until smooth.  Place the iron into the hot oil and and heat for 2 minutes.  Lift out and let excess oil drip from the iron for a moment.  Dip into the batter to slightly below the top edge of the iron and immediately transfer to the hot oil.  Hold the iron in the oil (keeping it off the bottom of the pan) for about 30 seconds, or until golden.  Lift out, turn upside down to drain excess oil.  Using a fork, gently push the rosette off the iron onto paper towels placed on a cooling rack.  Reheat the iron in the oil for 1 minute and cook the next rosette.  Repeat until batter gets too low.  Let rosettes cool, then sprinkle with confectioner's sugar. 

The amount this recipe makes is dependent upon the size of the iron(s).  I got about 18 large cookies out of it.  This recipe was adapted from a recipe submitted to allrecipes.com by  Pat Kersteter.
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Gingerbread House with the Kids

Today the kids and I decorated a gingerbread house.  I had thoughts of baking one from scratch, but honestly with my kids aged 4.5 and 2, they wouldn't have had the patience for it (and as a result neither would I!).  So I purchased a ready built house kit (with a tiny amount of candy) from Target.  I bought some additional nuts and candy to use to decorate it. 

I wasn't too concerned with perfection, but I was hoping it would look nice.  The kids actually did pretty well with it and didn't try to take candy off of the house.  Daisy, 2, put on a few pieces but mostly sat there eating stuff out of the bags.  Seymour, 4.5, did really well and put on lots of decorations. 

Yogurt pretzel roof, tiny gummy bear Christmas "lights"

Candy rock chimney

The back door

Seymour had the idea to make a Santa Claus, but for a while I wasn't sure what I was going to use to make him.  Then I decided to just put some things together and hope for the best -- and he actually looked pretty good!  I used two red candy rocks that were roundish, half a cashew for the head, a slice of small white jelly bean for the beard (and the icing just happened to make a nice little point in the middle), and a peppermint candy for a hat. 

Santa with a ... turban?

I'm glad we all had a good time together.  Unfortunately our card making session did not go as well... Such is life with small children, no?

Apple Cinnamon Toast -- Recipe

One of the things I love most during cold weather is warm food.  Last winter I came up with this simple recipe for breakfast that my kids and I all enjoy. 

I start by buttering some pieces of bread and preheat the oven to 375 degrees F.  We love the 100% whole wheat bread from a local bakery -- very few ingredients with a taste and texture that far surpasses any huge factory producer's attempt.

Then I use my nifty apple corer/sectioner (pictured below) to help speed up the process.  I take each of the larger sections and cut those into four slices each.  I scored some delicious, local, no-pesticide apples and they were crisp and wonderful. 

Then I lay them out on the pieces of buttered bread,

sprinkle with sugar (we use whole, non-refined sugar, aka Succanat or Rapadura) and cinnamon.

{As a different method you could sprinkle the sugar and cinnamon on the bread, then place the apples on top (I will try that next time and update with my choice of which I like best).} 

and bake in the oven for 15 minutes (at 375 degrees F) or so.

Then we enjoy some nice warm comfort food!
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