Old Fashioned Mulberry Cobbler

This Cobbler is sooo good, or as my kids say, it's too good. It's like a warm pudding cake just loaded with mulberries. Serve warm with either vanilla ice cream or whipped cream. If there are any leftovers, it's delicious for breakfast, too!

Serves 6

2 cups fresh mulberries
1/2 cup (1 stick) butter
1 cup unbleached A/P flour
1 cup + 1/4 cup sugar
3/4 cup milk
Pinch of sea salt

Preheat the oven to 350 degrees F.

In an 8 x 8 baking dish, place the butter. Throw it in the oven while it's warming to melt the butter.

Meanwhile, in a mixing bowl, combine the 1 cup sugar, flour, milk, and pinch of sea salt. When the butter is melted, pour the batter into the pan. Do not mix with the butter.

In the same mixing bowl, add the mulberries and the remaining 1/4 cup sugar. Combine to coat the berries. Pour on top of the batter and spread out evenly.

Bake in the preheated oven for about 40-45 minutes. It's ready to serve!

Enjoy!

Chocolate Layer Cake with Chocolate Goat Cheese Frosting

This is insanely delicious!  It was recently my daughter Ayla's 10th birthday and she absolutely loves goat cheese, so I thought I'd add it to the frosting. The resulting tang in the chocolate frosting with the coffee and olive oil in the rich, moist chocolate cake is a perfect balance.

For the cake:

2 cups cane sugar
1 3/4 cups unbleached A/P flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon sea salt
2 eggs
2 cups brewed coffee
1/2 cup olive oil
1 teaspoon vanilla extract

Preheat the oven to 350 degrees Fahrenheit.  Butter and line 2 9" cake pans with parchment paper.

In the bowl of a stand mixer with the paddle attachment, or by hand, combine the sugar, flour, cocoa powder, baking powder, baking soda, and sea salt. Add the eggs, coffee, olive oil, and vanilla extract. Beat well for a minute or so, being sure to scrape down the sides of the bowl. Divide the batter evenly between the cake pans.

Bake for approximately 30 minutes or until a knife inserted in the center comes out clean. Cool the cakes completely before frosting.

For the frosting:
1/2 cup (1 stick) butter at room temperature
4 oz. goat cheese (chèvre)
4 oz. dark chocolate, melted
1 teaspoon vanilla extract
4 tablespoons heavy cream
2 cups (1 lb.) powdered sugar

In the bowl of a stand mixer with the paddle attachment, or with a handheld mixer, beat the butter and goat cheese until well combined. Mix in the chocolate, vanilla, cream, and powdered sugar. Beat well until fluffy. Frost the cooled cake as desired. (We have beautiful violets (edible) here, so they adorned our cake.)

Enjoy!

Blue Grapefruit Smoothie

This is, hands down, my favorite smoothie!  If you love grapefruit, I'm sure it will be your favorite, too!

For each large smoothie:

1 banana
1 cup frozen blueberries
Juice from 1 grapefruit
1 heaping tablespoon raw honey

Blend in a high-speed blender until smooth.

Enjoy!

Coffee Blonde Brownies

I love to undercook these and then cut a piece while it's still warm and top it with a scoop of vanilla ice cream or whipped cream. It is a gooey, warm dessert that hits the spot every time.  

2 cups dark brown sugar
3/4 cup (1-1/2 sticks) butter
3 Tbsp of good instant coffee dissolved in 1-2 Tbsp hot water
2 eggs
1 Tbsp vanilla extract
2 cups flour
2 tsp baking powder
1 tsp sea salt
1 cup chocolate chips
1 cup pecans, chopped (opt.)

Preheat oven to 350 degrees.

Heat the butter and brown sugar in a saucepan over low heat just until the butter melts. Mix well.  Remove from heat. Add the coffee. Let cool to room temperature (if it's too warm, the chocolate chips will melt when you add them). Mix in the eggs and vanilla. Sift the flour, baking powder, and sea salt together and then stir into the butter mixture. Stir in the chocolate chips and pecans.

Spread batter in an 11 x 8-inch buttered baking pan. Bake approximately 25 minutes. 

Enjoy!!

Cinnamon Rolls

I thought since it's the weekend, I would share one of my favorite sweet breakfast ideas.  I know you are going to enjoy them as my husband and children just can't get enough!  The best part is they are sooooo easy to put together.  Give these cinnamon rolls a try, you're not going to be disappointed, I guarantee it!  Talk to you soon.

Dough Ingredients
1/2 cup organic whole milk plus 1 teaspoon for finishing glaze
1/2 cup water
3 1/2 cups all-purpose flour, plus extra for dusting
2 teaspoons (or 1/4 oz. ) active dry yeast
1/4 cup organic sugar
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
4 tablespoons butter, room temp. plus extra for greasing
2 organic eggs, 1 for dough, 1 for finishing glaze
1 teaspoon vanilla extract

Filling Ingredients
8 tablespoons organic butter, room temp.
1/4 cup organic brown sugar
2 tablespoons ground cinnamon
1/2 cup raisins

Glaze Ingredients
3/4 cups powdered sugar
3 tablespoons melted butter
1/2 teaspoon vanilla extract
Juice from 1 orange
Zest from 1 orange

Heat the 1/2 cup of water and 1/2 cup of the milk together  in a small saucepan over medium low heat until warm to the touch.  If it gets too hot, turn off heat and let it cool.  Pour 2 1/2 cups flour, yeast, sugar, salt and nutmeg into a large bowl and whisk to combine evenly. Cut the butter into small pieces and use your fingers to mix it into the flour mixture until the texture is crumbly and the butter is well combined with the flour. Pour over the warm milk and water, stirring with a wooden spoon or rubber spatula until combined, then stir in the vanilla and one egg for a few seconds until the mixture is fully incorporated. Add more of the flour, 1/4 cup at a time, until the dough is no longer sticky. It should be soft and easy to handle. Turn the dough out onto a floured surface and knead for 5 minutes until the dough is elastic and smooth. Shape into a ball. Grease a large bowl with oil or butter and add the dough, turning to grease all sides. Cover the bowl with plastic wrap and set aside in a warm place to rise until doubled in size, about 1 to 1 1/2 hours. Grease a 9 x 13 inch baking dish with butter. Gently punch down the dough, then roll it out on an oiled surface to an 18 x 10 inch rectangle. (If you rub the countertop down with butter or vegetable oil the dough won’t stick and you won’t have to add any extra flour.) For the filling, spread the 8 tablespoons softened butter over the dough, leaving a 1 inch border on the long side farthest from you. Stir together the brown sugar and cinnamon in a small bowl. Sprinkle the sugar mixture over the butter, and then the raisins. Starting at the long side of the rectangle closest to you, roll the dough tightly into a log, toward the 1 inch clean border on the other side. Using a knife, cut the log into 12 pieces, each 1 1/2 inches wide. Place the cinnamon rolls in the greased baking dish and cover loosely with plastic wrap.  Put them straight in the fridge to rise overnight. Remove the rolls from the fridge the next morning and let them finish rising in a warm place for about 30 minutes to 1 hour, while you heat the oven and continue with the next step.
Meanwhile, whisk together 1 egg and 1 teaspoon milk and brush lightly over the top of cinnamon rolls. Bake the cinnamon rolls on the center rack for 20-25 minutes, until golden brown. Allow to cool slightly. Whisk together the powdered sugar, melted butter, vanilla extract, and juice and zest from an orange to make the glaze. Drizzle over the warm cinnamon rolls and serve immediately.

Enjoy!

Berries with Ricotta Cream

This is similar to cannoli filling and makes a fast, easy dessert.

Serves 4-6

For the berries:
1 pint fresh strawberries, sliced or quartered
1 cup fresh blackberries
1 cup fresh raspberries
1 tablespoon sugar

Combine the fruit and sugar in a large bowl. Allow to sit for the berries to macerate while you make the ricotta cream.

For the ricotta cream:
1 cup heavy cream
1 cup ricotta cheese
1/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract

In the bowl of a stand mixer with the whisk attachment, or with an electric mixer, combine the heavy cream and 1/2 of the sugar and whip until soft peaks form. Add the ricotta cheese, remaining sugar, cinnamon, and vanilla. Whip until the ingredients are well combined.

Serve the ricotta cream over the berries.

Enjoy!

Barbecue Tempeh

These barbecue sandwiches always hit the spot whenever I'm craving BBQ!  We love to eat these with Sour Cream Coleslaw on our sandwich.

Makes 4 large sandwiches

2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne, or to taste
1 cup ketchup
1/2 cup apple cider vinegar
1/4 cup tamari or soy sauce
1/4 cup (packed) brown sugar
2 tablespoons Worcestershire sauce
1/4 teaspoon natural liquid smoke, optional
1 8 oz package tempeh, crumbled
Sea salt, to taste
Freshly ground black pepper, to taste
4 buns for serving

Heat the olive oil over medium heat in a saucepan. Add the onion, garlic, cumin, paprika, and cayenne. Sauté for about 5 minutes, stirring occasionally, being sure not to burn the onions. Stir in the ketchup, apple cider vinegar, tamari or soy sauce, sugar, and liquid smoke if using. Simmer, stirring occasionally, a few minutes. Stir in the tempeh. Turn the heat down to medium low and let the tempeh cook in the BBQ sauce for about 15-20 minutes. If it is getting too dry, add a splash of water.

Serve on your favorite buns with your favorite BBQ sides.

Enjoy!

Sour Cream Coleslaw

This is my favorite coleslaw. It's simple and creamy. Enjoy as a side to your favorite barbecue dish or on a sandwich.

1 cup sour cream
4 tablespoons apple cider vinegar
3 tablespoons sugar
1/2 teaspoon dry mustard
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 small head of cabbage, or 1/2 large
2 carrots, grated
2 scallions, sliced

Whisk together the sugar and apple cider vinegar in a small bowl. Add the dry mustard, sea salt and pepper. Stir in the sour cream until combined well.

Chop or shred the cabbage as big or as small as you like it for your coleslaw. Add it to a large bowl. Mix in the carrots and scallions. Pour the dressing over and mix well. Add more sea salt and pepper if desired. Refrigerate until you are ready to eat.

Enjoy!

Zucchini Chocolate Chip Cookies

These are absolutely delicious!  I've replaced the eggs with zucchini, and you'd never know!  My family actually prefers these over "regular" chocolate chip cookies. Peel the zucchini if you don't want any green pieces in the cookies, then you won't be able to see the zucchini in them at all.

1/2 cup (1 stick) butter
1 1/2 cups sugar
1 medium zucchini, finely grated
1 teaspoon vanilla extract
2 1/4 cups unbleached A/P flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1 12 oz bag chocolate chips

Preheat the oven to 350 degrees.

In the bowl of a stand mixer with the paddle attachment, or in a large mixing bowl by hand, cream the butter and sugar together. Stir in the zucchini and vanilla extract.

In a separate bowl, combine the flour, baking soda, and sea salt. Stir into the creamed butter mixture. Stir in the chocolate chips.

Drop by rounded tablespoons onto a parchment lined or greased baking sheet.  Bake for 15-18 minutes depending on your choice of chewy or slightest crispy.

Enjoy!

Veggie Fajitas with Cilantro Lime Sour Cream Sauce

This is actually a simple, tasty meal that is fun and requires only a little bit of effort.

For the fajita filling

1 large or 2 medium onions
3 red and/or yellow bell peppers (no green-these are just unripe red bells)
1 bunch Swiss chard, chopped
1 tsp cumin
1 tsp chili powder
1 tsp oregano
1/2 tsp paprika
Sea salt, to taste
Fresh ground black pepper, to taste
To prepare, heat a large sauté pan over medium-high heat. Add a bit of olive oil to the pan. Add all ingredients. Stir to sauté for just a few minutes. You want the veggies to still have a crunch to them, not to be soggy and limp. Transfer to a serving platter.

For the Cilantro Lime Sour Cream

1 cup sour cream
Juice from 1 lime (2 if not very juicy)
1/2 cup cilantro, stems and leaves, chopped
Mix well and set aside.

1 pkg. large flour tortillas
Fresh Salsa or chopped tomato
Cilantro Lime Sour Cream
Guacamole

For assembly
Warm the tortillas slightly, if desired.
Place everything out in separate bowls and let everyone make their own fajitas with desired toppings.

Enjoy!

Caramelized Bananas

These Caramelized Bananas are heavenly over vanilla ice cream, or have it as a topping on a big ice cream sundae, and it will only take 5 minutes!

Serves 4

4 bananas, sliced
3 tablespoons butter
3 tablespoons sugar
1 teaspoon cinnamon

Heat a sauté pan over medium heat. Melt the butter and add the bananas. Sprinkle the sugar and cinnamon on top. Stir to combine. Continue stirring occasionally for about 5 minutes. The bananas are ready for your ice cream!

Enjoy

Spinach Cannelloni

This is a great weekend meal. It always takes me back to my childhood when I would order manicotti any time I spotted it on a menu.

For the tomato sauce:
2 tablespoons olive oil
1 28 oz can crushed tomatoes
1/2 onion, minced
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt

For the spinach filling:
1 tablespoon olive oil
1/2 onion, diced
1 lb frozen, cut spinach, defrosted
3 cups ricotta cheese
1 cup cheddar cheese, shredded
1 egg
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

1 box cannelloni or manicotti pasta, cooked and drained according to the package directions or oven-ready

Assembly:
Make the tomato sauce first. Heat a sauté pan over medium heat. Add the olive oil and onion. Sauté for a few minutes until the onions are soft and translucent. Add the tomatoes, oregano, red pepper flakes and sea salt. Turn the heat down to low and simmer while you make the filling. This is a good time to cook your pasta, too, if needed.

For the filling, heat a sauté pan over medium heat. Add the olive oil and onions. Sauté for a few minutes and add the spinach. Sauté until most of the water from the spinach has evaporated. Remove from the heat. Transfer the spinach to a large mixing bowl. Add the ricotta and cheddar cheese, egg, nutmeg, garlic powder, sea salt and pepper. Mix well.

Preheat the oven to 350 degrees.

Pour just enough tomato sauce into a 9 x 13 baking dish to cover the bottom. Start filling the pasta. Place in a single layer.  Cover the top with the remaining tomato sauce. Cover the baking dish with aluminum foil. Bake for about 30 minutes, or longer if using oven ready noodles.

Enjoy!

Blackberry Buckwheat Ricotta Pancakes

Blueberry pancakes may be the standard, but these Blackberry Pancakes have them beat!

Makes about 16 pancakes

3/4 cup buckwheat flour
3/4 unbleached A/P flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon sea salt
2 eggs, separated
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1/2 cup ricotta cheese
1 1/2 cups water
1 cup fresh or frozen blackberries
Pure maple syrup, for serving

Beat the egg whites until stiff peaks form. Set aside.

In the bowl of a stand mixer or by hand in a large mixing bowl, combine the buckwheat flour, flour, sugar, baking powder, and sea salt.  Add the   egg yolks, melted butter, vanilla, ricotta, and water. Mix well. Stir in the blackberries. Fold in the egg whites.

Heat a griddle pan over medium-low heat. Grease the pan with butter or olive oil. Using a 1/4 cup measuring cup, drop batter onto the hot griddle. Flip the pancakes when little bubbles form on the surface. Cook for just another minute or so on the other side.

Serve with warmed maple syrup.  I like using Grade B; it has a much more intense flavor.

Enjoy!

German Apple Pancake (Apfelpfannkuchen)

This may look daunting, but it is actually quite simple to make, and the end result is incredible. This is well-worth throwing together on the weekend. This is your excuse for dessert for breakfast!

This makes one large pancake, serves 6-8

For the pancake:
4 eggs
1/2 cup unbleached A/P flour
1/2 teaspoon baking powder
1 tablespoon sugar
1/2 teaspoon freshly ground nutmeg
Pinch of sea salt
1 cup milk or water
1 teaspoon vanilla extract
2 tablespoons butter, melted

For the apples:
1/4 cup (4 tablespoons) butter
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
3 apples, peeled (if desired), cored and sliced about 1/4" thick

Preheat the oven to 425 degrees.

For the pancake, beat the eggs in a large mixing bowl. Add the flour, baking powder, sugar, nutmeg, and sea salt. Mix well. Pour in the milk or water while stirring constantly. Add the vanilla and melted butter. Mix well and set aside to rest while you make the apples.

In a small bowl, combine the sugar with the cinnamon and nutmeg.

In an oven-proof sauté pan, melt the butter over medium heat. Sprinkle half of the sugar mixture over the butter. Toss in the apples, stirring to coat all of the apples with the butter and sugar. Cook the mixture for just a minute or so, allowing the apples to caramelize.  Sprinkle the rest of the sugar mixture over the top of the apples. Pour the pancake batter on top. Put the pan directly in the hot oven. Bake at 425 degrees for 15 minutes, then turn the heat down to 375 degrees and bake for another 10 minutes. Remove from the oven, and immediately turn the pancake out, flipping it over (caramelized apples up) onto a large serving platter.  Cut into slices and serve immediately.

Enjoy!

Scalloped Sweet Potatoes

This savory, creamy sweet potato dish is delicious, and so easy!

Serves 4

3 medium sweet potatoes, peeled
3 medium Yukon Gold or Red potatoes (not Russets)
2 cups heavy cream
2 tablespoons butter
1 1/2 teaspoons sea salt or more
1/4 teaspoon freshly ground black pepper or more

Preheat the oven to 350 degrees.

Grease an 8 x 8 baking dish with some of the butter.

Using a mandolin, slice all of the potatoes paper thin. You can slice these right into the baking dish! Sprinkle in the sea salt and pepper. Pour the cream over the top. The cream should almost cover the potatoes. Gently combine the potatoes and cream with your hands and then push down on the top to make it somewhat flat. Top the potatoes with the butter, dotting it on the top. Sprinkle more sea salt and pepper over the top.

Bake for about 1 hour and 10 minutes, or until the potatoes are tender all the way through and the top is a nice crust. Allow to cool a few minutes before serving.

Enjoy!

Root Vegetable Gratin

This is a side dish, but could easily be the main dish in a vegetarian meal. Just serve with a side of sautéed greens or a salad.

Serves 6-8

1 large celeriac, peeled and cubed
1 large sweet potato, peeled and cubed
1 parsnip, sliced
2 carrots, sliced
2 cloves garlic, crushed
2 cups cream
2 tablespoons whole grain mustard
3 tablespoons butter, melted
3/4 cup fresh bread crumbs
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
3/4 cup freshly grated Parmesan
Sea salt
Freshly ground black pepper

Preheat the oven to 350 degrees.

Bring a large pot of salted water to a boil. Cook the celeriac, sweet potato, parsnip, and carrots for about 10 minutes. Drain well. Put the veggies into a casserole dish. Sprinkle with a bit of sea salt and pepper.

For the mustard cream sauce, heat a small pan over medium heat. Add the cream, garlic, and mustard. Simmer for 5 minutes, just until the cream thickens just a tad. Sprinkle in sea salt and pepper to taste. Pour over the veggies.

For the gratin, combine the melted butter with the fresh bread crumbs, marjoram, and thyme. Sprinkle over the veggies. Top with the grated Parmesan.

Bake for 20-25 minutes, or until the bread crumbs are golden brown and the cream sauce is bubbly.

Enjoy!

Creamy Vegan Onion Soup

I know your probably thinking onion soup can't possibly taste that great, but you will be surprised just how wrong you were. This soup turns out so creamy and delicious, it will have you coming back for seconds and more!

Serves 4

2 tablespoons olive oil
4 large onions
3 large cloves garlic
1 carrot
1 large potato
1 bay leaf
1/2 teaspoon thyme, fresh or dried
1/2 teaspoon rosemary, fresh or dried
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Heat the olive oil in a heavy bottomed pot over medium heat. Roughly chop all of the veggies and add to the pot. Add all seasoning.  Sauté for 5 minutes or so. Add just enough water to cover the veggies.  Simmer until the veggies are tender. Remove the bay leaf and pour the soup in a high speed blender. Blend until smooth. Adjust seasoning to taste.  Enjoy!

Ginger Pear Raspberry Smoothie

Makes 2 small drinks

1 banana
1 pear, stem and seeds removed
1 cup raspberries, frozen
1/2" piece ginger
1 cup coconut milk or coconut water

Blend in a high-speed blender.

Enjoy!

Kale Pesto Garlic Bread

I was making garlic bread with dinner last night, and when I looked in the fridge, I found a bunch of kale hiding in the back. I forgot about it! I decided to add it to our dinner, but it wasn't quite fresh enough for a salad.  I made this spread for our bread, and it was our favorite part of our dinner!

1 bunch kale
Small handful of fresh basil leaves
5 cloves garlic
1 teaspoon garlic powder
1/4 cup butter, softened
1/4 olive oil
Pinch of sea salt
1 baguette
1/2 cup Pecorino Romano, grated

Roughly chop the kale and boil in salted water for about 90 seconds. Drain the kale well.

In a high-speed blender or food processor, purée the kale along with the basil, garlic, garlic powder, olive oil, butter, and a pinch of sea salt.

Split the baguette in half lengthwise. Spread the pesto evenly on the bread. Top with the grated Pecorino Romano.

Bake in a preheated 350 degree oven for about 10 minutes.

Enjoy!

Kale Salad with Pomegranate, Macadamia, and Lemon

We love kale in our home!  We use it in salads, juices, soups, and any entree I can add it into. Even our hens love kale!

1 bunch Lacinto "Dino" Kale (about 15 leaves)
1/4 cup Pomegranate seeds
1/4 cup Macadamia nuts, chopped
1/4 cup Parmesan cheese, grated
2 tablespoons Olive oil
Juice from 1 Lemon
Sea salt, to taste
Freshly ground black pepper, to taste

Remove the bottom inch or so of the kale leaves where it is mostly stem and discard. Thinly slice the kale leaves and toss into a large salad bowl. Gently mix in the olive oil and lemon juice. Sprinkle with sea salt and pepper to taste. Add in the pomegranate seeds, macadamia nuts, and Parmesan.

Enjoy!

Millet, Sweet Potato, and Chipotle Veggie Burgers

It's hard to find a good veggie burger, but this one is delicious. It is gluten-free and can easily be made vegan by removing the egg. Serve on a bun, or on top of a salad.

Makes about 12 patties

2 cups cooked millet
1 large sweet potato, baked, skin removed
1 medium zucchini, grated
1 medium carrot, grated
1/2 onion, diced
1 egg, beaten
1/2 teaspoon chipotle powder
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1-2 tablespoons olive oil, for cooking

In a large bowl, combine all ingredients. Form into patties.

Heat a griddle over medium heat and add a tablespoon of olive oil. Cook the patties about 3 minutes per side, or until golden brown and heated through.

Serve with your favorite burger toppings and Taya's Thousand Island Dressing.

Enjoy!

Taya's Thousand Island Dressing

This common condiment is easy to make at home, and you avoid all of the harmful ingredients in a store-bought brand. Besides, you probably already have all of the ingredients on hand!

1/2 cup mayo, vegan mayo, plain Greek yogurt , or sour cream
1/4 cup ketchup
Juice from 1/2 lemon
2 tablespoons dill pickles, diced
1 tablespoon diced shallot or onion
1 tablespoon Italian parsley, minced
1/2 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper

Combine all ingredients by hand or in a high-speed blender. Taste and add more sea salt and pepper, as needed.

Enjoy!