Tuesday, October 22, 2013

blueberry doughnuts.

blueberries beauties!
yep.. i made a gluten free doughnut
and it turned out pretty darn good.
and yes, this is another baking recipe!
i was inspired by the idea of a baked doughnut
when i saw it on my friend catherine's blog
maybe it was the doughnut pan? a new
addition to the kitchen or am i forever
inspired to fill the little stainless steel 
boxes in o's planet box lunch box?
or does it feel super cozy and warm 
to have homemade baked goods
in the house in a french terrine?
i say yes to all & to all a good night...
oh no good morning!
of course you can make these with 
any seasonal berries or fruits
& you can make these with
whole wheat flour too!

blueberry doughnuts
inspired by weelicious
 1 1/4 cups of cup4cup flour*
1 tsp baking powder
1/2 tsp salt
2 tbs unsalted butter/softened
1/2 cup cane sugar
1 large egg
1/2 cup buttermilk***
***which i did not have***
so i used 2 heaping tbs of
vermont creamery's creme fraiche
and 1/4 cup of almond milk
(which could be any milk)
1 tsp vanilla extract
1 cup fresh blueberries
(you can use frozen)

*bake it*
preheat oven to 375
combine a bowl for the dry ingredients:
flour, bkg powder & salt 
set this aside for a bit
in a standing mixer or bowl with hand mixer
cream the butter & sugar
add the egg, buttermilk/milk/creme fraiche & vanilla
then add the dry mixture just until combined
gently fold in blueberries
grease & flour doughnut pan
spoon the dough filling into the pan
about 3/4 of the way to the top
bake for 14 minutes
cool on plate or rack 
sprinkle with powdered sugar
please leave a comment &
let me know how it goes!

PS...the gf version is a bit sticky when
trying to put it in the pan & create a circle...
once baked, so good!

Monday, October 14, 2013

fall love pear muffins.

it's been a loooooong time
you have been so patient
for another fall recipe!
what do i love about these
pear muffins you ask? 
part brekkie, part snack, part desert
it fits all three molds & more!

inspired by the kitchn
fall love//pear muffins
1/2 cup packed brown sugar
1/4 cup cane sugar
1 stick (4 oz) unsalted butter//softened
1 tsp vanilla extract
2 cups of gf flour (cup4cup)
(can use any kind of flour here)
2 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup milk
(try almond, soy or any kind)
2 to 2 1/2 cups pears
(unpeeled and diced small)
cinnamon & sugar for sprinkling on top
added 1/2 cup mini chocolate chips to the mix

*mix & fire it up*
i use parchment cups to line
muffin tin
heat oven to 425
cream sugars & butter together
till they resemble a fluffy texture
about 1 minute//mix in eggs one at a time
mix in vanilla extract
mix all the dry in another bowl
then add dry and milk to sugar/butter combo
add small amounts at time and then mix
do not over mix!
scrape sides with spatula
add diced pears & chocolate chips
fold them in
pour into cups
sprinkle cinnamon & sugie on top
bring oven down to 400
bake for about 20 - 25 minutes
you can rotate pan
toothpick em' to see if they are ready
transfer to wire rack to cool
and ENJOY!

let me know how it goes beauties!
share this with your family & friends

i will make room for YOU
reserve your wood bowl here

Thursday, October 10, 2013

windrose farms//part 3: motherhood everywhere.

i found something at the farm
i didn't know i was looking for
i discovered a hunger
i broke open a need
while waiting for the hen
to lay one warm brown egg

maybe it was the reflection of
motherhood everywhere
inside every dog & cat bowl
inside every crevice of the kitchen
inside the beauty, the intricacy,
the efficiency of a system,
not having a choice to keep
this beauty going
to raise everything
inside peacock kale to heirlooms
all the sheep and their one uma
inside bill's wonderful stories
& barbara's sweetest of blue eyes

they let me feed them

who new i could be so thirsty for the magical water from the hose,
the handmade bread, that lyrical nectarine jelly from jackie up the street
i am still hungry

maybe it was the bats in the 100 year old oak tree
or beauty's naked body running around in poetry
telling us that she is home
maybe it was the warm kitchen, old oven,
iron clad pans, wooden spoons, ceramic bowls, 
the stacks of plates, the random mugs from their travels
the knives of the many chefs who have been there
maybe it was about feeling a part of something
maybe just maybe
it was love at first sight

Tuesday, October 1, 2013

autumn begins (with a recipe).

autumn begins

it’s an orange only october can explain
the roundness of everything is a beginning
and a beginning is hope.
love letters to begin the seasonal ministry,
the chorus bellows new hues of fat love from a clean slate

i sing to trust as the cold drops into a very familiar heat,
a temperature we have had every conversation with,
moist hugs, layered tank tops, the smell of sunscreen
hanging out on the hairline as I kiss you good night.

good-bye summer, hello fall.

falling in love with you all over again, believing in you for the first time,
each time, understanding yet another ochre yellow, deep grey green,
a brown that roots in deeper to a thought process hungering for the
slow down, finding me inside my peek a boo breath,
the vulnerability of varicose veins, meridians & school bus yellow lines
the road mapping out the direction to my dream.

oh and the fatness! the ok-ness of all the rotund love-
the acceptable obesity inside the celebration of a squash,
round, rind, bright & warm from its nap on the ground.
puy lentil soup with the last of the early girl tomatoes,
the turning on of everything inside –
all the lights, red, roasting the love, flesh down, skin up,
waiting for the heat to hit it’s number, I scan the wisdom list,
the to-do’s of my survival, my weekly vows of overwhelm and
imperfection, messy me and the birth & death of everything that
continues to happen, the blood of it all.

hoping for some energy in the gas, more time in the fuel and all the
dreams of heroes, the freedom they exude, their firm triceps & hip
flexibility- the stories in my hips are hiding tight like cross stitch
poetry, the answers come with tears. dying for love? possibly.

how can we really know anything?
the years continue to ground me in knowing less,
finding my way below the neck,
not thinking about anything,
feeling everything.

autumn begins: breasts to feed all of us inside kombochas,
pumpkins, butternuts, all the nourishing shapes we may
remember as warm love in our story somewhere.
a beginning is important to keep going,
it’s vital for survival & it’s happening now. 

turn oven on 400 convection* bake
place squash on casserole dish
(big enough for 2 halves of your squash)
pour oil all over squash
(2 second pour)
you can also massage it with the oil
put in the oven for 20 minutes
take out after 20 minutes & cut in half
(should be soft to cut into)
then place squash flesh down//skin up
put in for another 20 minutes
(you do not need to add any more oil here)
fork it to see if it's ready to your liking
texture, hardness, softness etc..
i usually keep seeds in as they add to flavor
you can scoop out after and toast
them with the last bit of heat in the oven
(*if you have convection//no worries if not)
you can leave this out on the stove top
with a beauty linen on top to cover it
in it's dish for warming later or noshing
as you go about your day!
you can mash it with earth balance or butter,
just serve as is, you can also put it in the base
of a soup creating another beauty love fest
enjoy beautiesxxxx