August 28, 2013 § Leave a comment
This past weekend was the first “normal” weekend I, personally, have had since the middle of June. Which seems insane. I actually had Saturday and Sunday off and wasn’t traveling. Besides my husband working, it was so close to being a perfect weekend.
Thanks for letting me gush. Anyway, you’ll be getting to see some of what I made this weekend later on (hello, thyme lemonade!) but until then let me woo you with these cinnamon rhubarb muffins.
The last time I used rhubarb I made this rhubarb compote ice cream amazingness. Lets be honest, that was a lot of work. Totally worth it… but this time we took the rhubarb recipe down a notch on the prep work.
By the way, shout out to my mom (and dad) for the rhubarb! THANKS! I picked it out of their garden when we were there. Here we combine the basics, flower, eggs, butter, etc. with some greek yogurt and rhubarb. We also add cinnamon to the batter and cinnamon sugar to the top to really jazz it up. JAZZ HANDS.
Also, I brought these to work and got some compliments so I’m not the only one that thought these were light, fluffy and delicious.
from Fine Cooking
- 2 cups all-purpose flour
- 3/4 granulated sugar
- 2-1/2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup plain greek yogurt
- 4 tbsp unsalted butter (1/2 stick), melted and cooled
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups diced rhubarb (1/4 inch pieces)
August 14, 2013 § 3 Comments
The last few days when not working I’ve been waking up at just crazy early times, like 4:30 or 5 no matter what time I went to bed. Bottom line is I really love waking up early. I read a little, make a good breakfast, cross some stuff off my to-do list before 7. I know I could up that early all the time but it’s not as good if I have to use an alarm clock.
One morning early I decided to make this Pesto Pasta Salad, like way before is appropriate for even lunch time. But whatever, I can deal with some taste testing of pasta salad before 10 am.
I picked the pretty easy way of making this. Some pre-made pesto from Trader Joes, canned cannellini beans. The longest part was waiting for the water to boil to make the pasta.Also, this is the kind of pasta salad that is SO MUCH better when you let it sit in the fridge for awhile. The flavors really mesh and it gets really delicious. Although its still good right away.
Make this for your next picnic, or when you need a few days of leftovers for work. Enjoy!
- 8 oz elbow macaroni
- 1, 8 oz jar of basil pesto
- 1/4 cup red wine vinegar
- 1/2 tsp kosher salt
- 2, 15 oz. cans cannellini beans, rinsed
- 3 cups baby arugula
- 2 oz parmigiano-reggiano cheese, shredded or shaved
- 1/4 cup toasted pine nuts
August 1, 2013 § Leave a comment
I was inspired after making some blueberry preserves from a you pick day. I didn’t know how I was going to eat a whole jar, so I decided to make some ice cream to go with it. Vanilla is boring so lemon it was.
Its good on its on or great with blueberry topping too. Adding some melted white chocolate chips to the top too would be extra delicious. Enjoy!
- 2 tbsp lemon zest
- 1 cup fresh lemon zest
- 1 and 1/2 cup sugar
- 6 large eggs
- 3 cups half-and-half
- 1 vanilla bean with seeds removed
- In a saucepan, combine sugar and lemon zest to release some of the flavors. Then, whisk in lemon juice, 2 cups half-and-half, eggs and vanilla bean.
- Heat over medium heat, stirring constantly. Keep on heat just until it comes to a simmer, immediately remove from heat. Strain through mesh sieve into medium bowl and add vanilla bean.
- Cover and chill overnight. When cool and ready to make ice cream, whisk in last cup of half and half and make according to ice cream maker directions. Freeze to desired consistency and enjoy!