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

*gather*

 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

enjoy!

please leave a comment &

let me know how it goes!

xxxx

PS...the gf version is a bit sticky when

trying to put it in the pan & create a circle...

once baked, so good!

fall love pear muffins.

BEAUTIES

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

*gather*

1/2 cup packed brown sugar

1/4 cup cane sugar

1 stick (4 oz) unsalted butter//softened

2 eggs

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

xxxx

MIRACLE IS (almost) FULL

i will make room for YOU

reserve your wood bowl here

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

xxxx

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. 

ROASTING SQUASH

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

FALL MIRACLE

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