Lemon Strawberry Dutch Baby

Hello! I’m still here, occasionally baking but haven’t posted anything new. There are so many recipes on my list that I want to try but keep finding myself outside soaking up the sun and warmth instead of hanging out in the kitchen. These gorgeous summer days won’t last long and I have to enjoy every second in the great outdoors!

It’s no secret that Half Baked Harvest recipes are some of my favorites! I follow her blog, own her cookbooks and have made lots of her dishes–BIG FAN! Dutch Baby has been on that recipe list of mine I mentioned earlier and I finally got to it.

I don’t know about you but every single day feels the same around here. We’re still staying close to home, wearing masks if we venture out and trying to shake up meal time with new recipes. One day flows into the next, boredom and moods creep in on a regular basis and it gets kind of old.

Carrie and I have oatmeal or a smoothie almost every morning for breakfast. When I saw this Lemon Strawberry Dutch Baby in my Instagram feed, I decided today would be a great day for a summer breakfast that didn’t involve oatmeal or frozen fruit and a blender. It does involve a cast iron skillet, fresh strawberries and lemon sugar and that’s just fine with me! Have you ever made one? I’ve got some fresh peaches and I’ll use those next round.

This recipe is really easy to whip up, uses ingredients you probably have on hand and is versatile enough that you can substitute any fruit and make it your own! The credit for this recipe goes to Half Baked Harvest but I swapped out the whole milk for almond milk and used Bob’s Red Mill Gluten Free Flour. It turned out just fine!

My new skillet from Lodge is amazing in every way! I love Rosie the Riveter and having her stamped into the bottom of this pan makes me feel stronger. It may be all in my head but at this point in the COVID Pandemic, I need all the strength I can find. Baking is my outlet for stress and it’s also the way I enjoy showing those I love that I care about them! Rosie and I rolled up our sleeves and got this Dutch Baby going!

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Strawberries, lemon sugar and simple ingredients come together magically to create a delicious, light dish.

The original recipe calls for a whipped ricotta to serve on top, which sounds amazing! I made vanilla whipped cream because Carrie LOVES whipped cream and it’s what I had in the fridge. I woke her up, told her to hustle downstairs so we could get into this thing!

DELICIOUS! I’m so happy to start my weekend with this beauty! Find the recipe here and make it!

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Off to squeeze in a hike and enjoy this beautiful day! Happy weekend friends!

From the heart,
Shannon

Cookies for Dad

It’s been a few minutes since I’ve posted anything. I haven’t done much baking. It’s one of the things I love most but my heart just hasn’t been in it. I don’t have to remind you of all the things 2020 has been full of. Too many moments of sadness and heartbreak and not knowing what I should do or how to explain any of this to my 13 year old. Deep, heavy, terrifying stuff.

My family is still in quarantine mode. We don’t go to public places except the grocery store or to pick up something here and there. We do fit in some biking and hiking whenever we can when the trails aren’t too crowded. We’re not taking trips or visiting family and friends. It has been challenging but I’m still convinced we’re doing our part to help save lives.

The past few months have been full of ups and downs. Now, it’s mid-June, school’s out for the summer, and we have no travel/vacation plans. It just doesn’t feel like a typical summer. Except that Father’s Day is this weekend and that feels timely and normal.

I usually mail gifts to all of the dads in my life because they live in other states. My dad lives in Tennessee and he loves it when I send homemade baked goods. I decided Father’s Day is a good time for me to get out of my no baking rut, dust off my mixer and put my heart into baking something for my dad.

He really loves peanut butter cookies. So simple but they’re one of his favorites, along with a big glass of cold milk. Once, I sent him a box of gifts for his birthday and stuck one of those blue tins inside that are filled with Danish butter cookies. I remembered him loving those when I was a kid. His wife told me he was super excited when he opened the box of gifts and saw the tin. She said his whole body sank when he took off the lid and they weren’t my cookies! Here I thought I was getting him one of his favorites and he prefers mine! Ha! She said he said, “Store bought!? I don’t want those!”

Don’t worry, Dad because homemade Peanut butter cookies are on their way! I’m sharing my recipe below. It’s the same recipe for Peanut Butter Blossoms, you just skip pressing them with a fork and top them with chocolate kisses when they come out of the oven. They’re quick and easy to make and all the special dads, grandpas, bonus dads, husbands, sons, friends and neighbors will devour them!

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Making these cookies for my dad lifted my spirits. Baking centers me. It fills my soul with joy and that’s just what I needed. Make these and bring a little feel good into your day. Wishing all the dads a happy Father’s Day! If you are lucky enough to be with yours, hug him extra tight and enjoy every moment!

From the heart,
Shannon

Peanut Butter Cookies

Ingredients:
1/2 cup (8 tablespoons) unsalted butter, at room temperature
1/2 cup light brown sugar, packed
1/2 cup granulated sugar
1/2 cup peanut butter
2 tablespoons whole milk
1 teaspoon vanilla
1 large egg, at room temperature
1 3/4 cup unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Sugar for coating; Hershey’s kisses for Peanut Blossoms

Instructions:
1) Preheat the oven to 375°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.

2) Beat together the butter and sugars until smooth.

3) Blend in peanut butter, milk, vanilla and egg.

4) Stir in flour, baking soda and salt.

5) Shape dough into balls and either flatten criss cross with sugar dipped fork or roll ball in sugar and bake and top with Kisses after baking

8) Bake the cookies for 10-12 minutes.  Peanut Butter Blossoms: When you remove from oven, place a kiss in the center and let them cool. I love to eat them warm when the kisses are all gooey!! 🙂

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Sourdough Pizza Crust + GF Pizza Crust

Sourdough is really having a moment. A sweet friend gave me some of her sourdough starter. I made bread and it was delicious. I made rosemary crackers and I keep making them because they’re so scrumptious! It was just a matter of time until I tried my hand at sourdough pizza crust.

We’ve been making pizzas on a regular basis during quarantine. It’s fun and everyone gets to let their creativity flow into their pies. By the time we’re finished, flour is everywhere and toppings are scattered from one end of our kitchen to the other! We’ve made them on a pizza stone in the oven and on our Big Green Egg (for some reason, they always burn). I’ve checked out some of my fellow bakers’ Instagram accounts and admired their homemade pizzas made in wood-fired ovens or special pizza ovens. We’ve tried several dough recipes and techniques and last night we found our favorite so far!

The sourdough craze is making me crazy (among other things). It’s truly a love/hate relationship I have with my starter. I don’t want to love it but I do. Every single time I do the whole feeding process, I swear it’s my last. Then, I fall in love with it and I feed it and nurture it the way any good starter mama would. I came across a recipe for sourdough pizza crust on this cute site: Little Spoon Farm. I was intrigued because they use a cast iron skillet. I have nothing but love for my iron skillets so I knew I had to try it!

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IT IS SO GOOD AND REALLY EASY TO MAKE! You get all the char and the dough has that slightly sour flavor while being light and airy with a crispy crust. We made a smaller, starter pizza to share and it cooked up really well too! You just can’t go wrong with pizza.

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Carrie has been trying to eat less gluten so I made her a gluten free crust. I didn’t get a picture but it was also really delicious! Here are links to both recipes:

Cast Iron Pizza Crust and Gluten Free Pizza Crust

Homemade pizza is worth the mess and I know exactly what’s going into our pizzas. We also get to use a lot of local ingredients, so it’s just a win all the way around! These recipes are both fantastic! I hope you try them and feel free to let me know how you make pizza and your preferred toppings!

From the heart,
Shannon

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May celebrations and a strawberry rhubarb muffin recipe

May has been quite strange. Some days have been filled with sunshine, hikes, baking, sourdough starter, sourdough bread, sourdough crackers, games, sidewalk chalk, home work outs, House Parties, FaceTime sessions, and walks. Other days have included rain, snow, news from family members that they’re jobs are going away (along with their pay), ill parents, parents who’ve passed, pets who’ve passed, hours spent inside, and days that make me feel like I just want to run away to a remote island and not think about all the terrible things going on.

I don’t want to get too deep here because this is meant to be a place mostly filled with cheerful topics and recipes. However, there’s no denying we’re all dealing with situations and emotions that are pushing us to places we may be unfamiliar with. There are times I struggle but I’m thankful my family is healthy and safe. In the midst of all the pandemic news, I’ve recently been blessed with tidbits of joyous occasions and moments and I’m choosing to focus on those!

  • I was able to support local businesses for Mother’s Day and graduation shopping!
  • We’ve been fortunate to have local, fresh food to make meals at home!
  • Rhubarb is in season!
  • Tomorrow is Mother’s Day and Carrie and I made a cheesecake to celebrate!
  • BIG NEWS: both of my daughters are graduating this year!

Hannah graduated yesterday with her Master’s Degree and Carrie will graduate from 8th grade in June. Before COVID, the next several weeks were set to be jam packed with all sorts of celebration. It’s looking differently than I planned but my heart is just as full, thanks to technology (Zoom!) and people who care and truly go above and beyond! It’s amazing how the worst times can bring out the absolute best in people and situations!

Congratulations, Hannah! We were able to watch the virtual ceremony, and it was great to share her big day with her! She and her fiancé went to campus a couple weeks ago and took photos. Just look at that smile; she’s beaming! For the past couple years, she’s worked full-time, attended classes, written papers, spent countless weekends and nights studying or working on group projects, got engaged, moved and adopted a puppy. She’s basically Superwoman!

Carrie’s school is unique because it’s preschool through 8th grade. Many of the students have been there since they were very young so 8th grade graduation is a pretty big deal. The school has put a lot of effort into honoring and recognizing the 8th grade class of 2020. She was surprised by teachers the other night and she felt super special! They showed up in separate cars, honking horns, masks on and clapping their hands as they walked up our driveway. Carrie couldn’t believe it! They brought a sign and sang a song. They also delivered a gift but the real gift was seeing their faces and hearing them tell Carrie how much they miss her and how proud they are of her! These are some extraordinary humans! I’m so proud of you, Carrie and am excited to celebrate your graduation!

Shortly before Carrie’s teachers arrived, my neighbor texted me that their rhubarb plant was full and I could take all I want. I ran over, grabbed rhubarb and whipped up a quick batch of my Strawberry Rhubarb Muffins. Unfortunately, they weren’t ready when the teachers were here but I took some to neighbors and a couple other friends nearby. These are so easy to make and you can use any kind of berry or fruit you have on hand. Perfect to make for mom, if you’re lucky enough to be with her for Mother’s Day or for your special grad who may be feeling sad about missing out on all the end of year festivities. Strange times indeed.

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Let’s hurry up and get through this so we can all get back to celebrating special occasions IN PERSON! In the meantime, wishing all the mamas a sweet Mother’s Day and a big congrats to all the 2020 grads who’ve stepped up and demonstrated their resilience in a time none of us were prepared for.

I hope all of us are able to find and cherish the happy moments in all the stress and uncertainty. Sending you lots of hugs!

From the heart,
Shannon

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Strawberry Rhubarb Muffins

Ingredients:
1 1/2 cups flour (I used Mud Run Farm whole wheat pastry flour)
3/4 cups sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup oil (I used coconut)
1 egg
1/3 cup milk of your choice
1 cup fresh berries/fruit
Topping
1/2 cup sugar
1/3 cup flour
1/4 cubed butter
1 1/2 tsp ground cinnamon
Instructions:
Preheat oven to 400; Combine flour, sugar, salt and baking powder in a medium bowl. Combine oil, egg and milk and add to dry ingredients. Fold in fruit. Scoop into muffin pan. Combine all topping ingredients using hands or pastry cutter and sprinkle on top of muffins. Bake for 15-20 minutes. Makes about 9-10 muffins. Recipe can easily be doubled! Enjoy!

Quaran-TEEN creative dinners

I’ve been quite impressed with Carrie’s attitude and creativity during our stay at home time; she’s actually thriving. She’s in online classes most of the day. During her lunch hour, we’re doing home workouts. She set goals and is sticking with her plans to achieve them. I’m watching her get stronger both physically and emotionally. She’s trying and learning new things. At a time when she could be complaining of boredom and isolating herself in her room, she’s enjoying life! She’s making the most of our time together and taking pride in the fact that she’s doing her part to help save lives by staying home.

She came up with a creative way to bring  more fun to dinner time by planning themed dinners. Love it! We put our heads together and figured out meals based on things we had in stock and off she went.

Here’s the thing, I HAD THE BEST TIME! Somehow, Carrie’s ideas transported us to a  new restaurant every night! She made cute invitations (until our printer ran out of ink) and gave us details for each evening. We prepared the meals together and Carrie was our server but she also dined with us!

Sleeper Sunday: Eat breakfast food for dinner, wear pjs and dine on the couch.
Menu: Eggs, Rosie’s Rivets with dipping sauces and apple butter and oranges.

I don’t have any pics of us in our PJs but we wore them and ate while sitting on the couch, which we never do. Can I just tell you how much apple butter (homemade by my daughter, Hannah) elevates Rosie’s Rivets?! Game changer!

Meditation Monday: Channel our inner zen and have a calming, nutritious meal.
Menu: Buddha-ish bowls full of greens, cucumber, nuts and falafel

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This was very tasty and I felt good getting lots of veggies and healthy foods in! The weather was decent so we took it outside and soaked up the peaceful sounds of spring peepers. Namaste!

Talian Tuesday: Not much explanation needed!
Menu: Homemade naan bread pizzas and bread to dip in olive oil. CARBS galore!

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We lucked out with another pleasant evening, so we made our pizzas and dined outside. The meal was delicious and I could’ve eaten another pizza and loaf of bread! We love to make pizzas, so this was a meal we were all looking forward to! I’m still full! Mangia!

Waikiki Wednesday: This was scheduled to be Tropical Thursday but the weather was amazing so Carrie switched the days and we really embraced the tropical theme outside!
Menu: Bowls filled with rice, grilled veggies, roasted sweet potatoes, beans and grilled pineapple and fresh fruit salad with shredded coconut.  Grown ups had Masthead Brewing Company beer and Carrie had sparkling water.

ALOHA! My favorite night! We dressed in tropical clothes, brought Fifi the flamingo to the deck and plugged in the string lights. Carrie created a tropical music playlist and really set the mood. Everything combined, made me feel like I was in paradise! Look at that sunset. We laughed, danced, ate and had a blast! I can’t wait to do a dinner like this again!

Hibachi Thursday: Carrie planned to be our chef and was certain about what she wanted to grill for us. Super happy we switched nights because it was cold and rainy and an indoor Hibachi grill experience was perfect!
Menu: Carrots, onions, peas, eggs, rice and sesame seeds prepared before our eyes!

Carrie made her hat and we stuck the griddle on the table and away she went! How cute is she? She diced and grilled away! She even did a few tricks. We all agreed we want to do this again soon! Best Hibachi experience I’ve ever had!

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Fancy Friday: Get dressed up for a nice dinner!
Menu: Pumpkin Sage Lasagna, homemade spelt bread and a freezer find of pumpkin roll and brownies for dessert. Random, but it was all DELICIOUS! 

I’ve been sporting leggings and sweatshirts for over a month. It felt good to put on a dress and throw on a little lip gloss! We truly worked with what we had on hand for this meal idea. It came together and worked out perfectly (pumpkin-ish theme). Carrie played classical music, we cut flowers from our yard and lit candles. It was very nice and felt like a fine dining experience, right inside our house.

Carrie, you’re the best! Thank you for filling me with tremendous joy and keeping me excited for dinner time! I love you!

If you’re looking for something fun to do, here you go! It doesn’t have to be every night, you could just pick a couple nights. Play music, use what food you have, do some dancing and you’ve got yourself a fun-filled time! Carrie is already thinking about future themes! I can hardly wait!

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From the heart,
Shannon

Embracing the new

Hello! I hope you’re well! This is day 34 of social distancing for me. My family is healthy and has somewhat acclimated to our current reality.  There’s definitely a lot going on and so much is out of our control.

I’m trying to embrace the new. New routines, recipes, local businesses, ways of connecting with friends and family, workout programs, wines, hairstyles and t-shirt/legging combinations :). Today, I’m sharing a couple of my amazing new finds.

Last week was our first Perfectly Imperfect Produce delivery. I’ve wanted to order for a while and, with COVID-19 stay at home orders in full swing, it seemed like the ideal time to support a local, woman-owned business and keep me out of stores. We ordered the Large Organic size box which was full of fruits and veggies AND it was delivered! We were also able to make a contribution toward additional boxes Perfectly Imperfect Produce is supplying to health care workers. Perfect!

The box included Swiss Chard. I’ve only had Swiss Chard a couple times from Carrie’s school garden and I think I just chopped some up and put it in a salad. I knew I had to use all of the contents in the box! I’m determined to bring every single food item in our kitchen to new life by transforming it into a yummy breakfast, lunch, dinner or dessert. I went straight to one of my favorite books, The Vegetable Butcher. I highly recommend this book!

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What can I make with Swiss Chard? My answer? Well, Cara Mangini’s answer–Swiss Chard Crostata with Fennel Seed Crust. After a quick scan of necessary ingredients, I was certain I had everything to make it or could easily improvise. I whipped up the dough for the crostata crust the day before Easter and it was easy. The next day I made the filling and baked the whole thing for our Easter meal. I’ve never made a crust without butter! This recipe had me intrigued and I couldn’t wait to get it all together!

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I didn’t get any photos of the preparation process but here’s one of the finished crostata. It’s so pretty! The crust is unique and full of flavor from the olive oil and fennel seeds. The filling is lovely and balanced. We devoured it!

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This recipe is a keeper (I’m linking it to a site that has permission to publish the recipe)! One of the things I’ve enjoyed during quarantine is trying new recipes and experimenting with different ingredients based on what we have on hand. Are you trying new recipes or creating dishes from your pantry and refrigerator finds? I’d love to hear! Stay home and stay well!

From the heart,
Shannon

SWISS CHARD CROSTATA WITH FENNEL SEED CRUST

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Dark Chocolate Pie

I had a great day yesterday! Carrie and I went through old family recipes and decided we’d make my Aunt Norma’s Dark Chocolate Pie. Aunt Norma is married to my Dad’s brother, Dane. She’s a great Southern cook and I always love eating anything she makes! She shared her Dark Chocolate Pie recipe with my mom years ago and we made this many times when I was growing up. Carrie loves chocolate and asked if we could make it. Heck, yeah!

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I had some homemade pie crust in the freezer. I always made this pie with the traditional meringue topping and I’d stick it in the oven to brown a little. I never liked that type of meringue (sorry to all my family members who’ve always topped their cream pies with it). It’s just not my thing. I switched it to a light whipped cream and that’s what I told Carrie we could use since I had whipping cream on hand. She asked if we could make “our meringue”. She was referring to the one I use on her beloved Carrie’s Campfire S’mores Cupcakes. It’s a cooked meringue and tastes like gooey marshmallows. Sounded like a great idea and simple twist on this family classic! I mean, would you just look at those beautiful swirls? Carrie’s so smart!

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When I was a kid, I remember standing at the stove, stirring for what felt like hours to make sure the milk didn’t stick to the bottom of the pan and eagerly wait to see those first boiling bubbles pop through the surface. My arm hurt. My hand cramped up. I whined and complained. I was eager to share that experience with Carrie and teach her how to make the pudding component of the pie! Sounds fun, huh?!

This pie requires a baked pie crust so Carrie rolled it out and blind baked it then let it cool. The pudding filling is sugar, arrowroot (or flour or cornstarch), salt and milk. Cook those over medium low heat FOREVER or until your hand cramps up–Carrie’s words, “My arm is going to fall off! Can I sit down?” 🙂

Once the mixture has thickened, temper egg yolks and add them back to the pan to bring back to a boil for a couple minutes. Then remove from the heat and add nice quality chocolate and vanilla.

Once the chocolate melts, add a little butter to give it that silky finish and cover in plastic wrap (press the wrap directly onto the pudding to prevent it forming a skin). Let cool slightly. Close your eyes and lick the spoon.

Fill the baked crust with the filling and top with the meringue or whipped cream. We added chocolate pieces to the center for fun but you can let your imagination run wild and get creative! I think Carrie’s arm finally felt better! I really love her smile!

What a fun time teaching Carrie an old family recipe and having her put her own spin on it! We ate the pie after dinner and it was so good! Homemade chocolate pudding is delicious! We decided the marshmallow meringue is really yummy on top but we think whipped cream might be our favorite because it’s not quite as sweet. This could work with a graham cracker crust as more of a s’mores pie. We inhaled it and didn’t mind the meringue but I’m definitely in the whipped cream camp!

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Oh, I didn’t get photos of these events, but I broke the edge of our pie dish and Carrie’s first piece of pie slid off her plate right onto the floor. It’s not all swirls of beautiful meringue and rich chocolate decadence all the time in this house!

If you’re like us and staying home, this is definitely a nice, comforting treat to make. You can use store bought crust or graham cracker crust or just make pudding and plop some whipped cream on top. If you’re not a chocolate fan, simply omit the chocolate, add extra vanilla for vanilla pudding and serve it with sliced bananas or any kind of fruit. Stir in some coconut for a little taste of the tropics or add a fresh fruit puree. It’s very versatile! This is one of those family recipes that never goes out of style. It was nice to pass it on to Carrie and enjoy some fond memories of baking with my family when I was a kid. Stay healthy and I hope you’re finding lots to do with loved ones during this crazy time in our lives. I’m treasuring the time as much as I can and doing my best to keep us well!

From the heart,
Shannon

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Dark Chocolate Pie

Pie Crust
Ingredients:
Butter: Diced into 1/2” cubes: 9 TBSP in the fridge; 5 TBSP in the freezer
Pastry Flour: 2 1/4 cups
Kosher Salt: 2 1/4 tsp
Sugar: 1/2 TBSP
Apple Cider Vinegar: 1 TBSP with 1/2 cup cold water

Instructions:
–Place 9 TBSP cold butter and all dry ingredients in food processor and pulse until it resembles the texture of sand.
–Add in the frozen butter cubes and start with 5 TBSP of the apple cider water and pulse until it holds together.
–Dump it out and work the dough on the counter until it holds together and is smooth.
–Divide in half and form into discs and wrap separately in plastic wrap and refrigerate (preferably overnight). You can also freeze at this point.
–Remove dough from fridge to soften a little. Place disc on floured surface and roll out.
–Butter and flour pie pan. Once bottom crust is in prepared pan, place a piece of parchment paper and some pie weights (or dried beans, coins, rice) to blind bake the pie. –Bake for 15 minutes at 400 then remove pie weights and bake for 10-15 minutes until golden brown and let cool.

Chocolate Pudding
Ingredients:
1 1/4 cups granulated sugar
1/2 cup AP flour (or 1/4 cup corn starch or arrowroot powder)
1/4 tsp salt
3 cups whole milk
4 egg yolks
3 oz. unsweetened chocolate
1 1/2 tsp vanilla
3 TBSP butter

Instructions:
–In a sauce pan, combine sugar, flour (or corn starch or arrowroot) and salt and gradually stir in the milk.
–Cook and stir until thick and bubbly over medium low heat. Reduce heat and cook 2 minutes more. Remove from heat.
–Whisk egg yolks and temper by adding a little of the hot milk mixture then pour it all back into the pan and return to a gentle boil. Cook and stir (just keep stirring!) 2 minutes then remove from heat.
–Add chocolate then vanilla and butter and cover with plastic wrap or wax paper or parchment to let it cool a little.
–Pour filling into baked and cooled crust and top with meringue or fresh whipped cream. Refrigerate for at least 2 hours then slice and enjoy! Don’t drop your slice on the floor! 🙂

Meringue
6 large egg whites
1 ½ cups granulated sugar
1/8 tsp salt
1 tsp pure vanilla extract

Whisk egg whites, sugar and salt over simmering water until sugar is dissolved. Mix with a whisk attachment in mixer until fluffy, add vanilla.

More Time (and a recipe)

Here we are! It’s nearly the end of March and what a month this has been. This post is kind of all over the place because there are resources I want to share but I also want to share a little personal life for a sense of connection to so many of you! I hope you’re staying healthy and safe and finding the extra time to be a gift. Finding “more” time is something I hear people say they wish they had more of. The bright side of this quarantine is that, more time is exactly what we have.

Time to breathe. Time to reflect on what’s really necessary in our busy lives. Time to give our kids and fur babies extra hugs. Time to get outside and notice that everything is waking up from the winter sleep. Time to connect (virtually) with family and friends. Time to dust off some old board games. Time to do TikToks with our teens (see the video at the end!). Time to clean out a closet or organize a pantry. Time for family room dance parties. Time to admire our kids for adapting to new ways of learning. Time to thank teachers for being creative and dedicated in ways they never imagined they’d have to. Time for driveway basketball and hopscotch games. Time to explore a hike we’ve always wanted to do. Time to figure out how to access and do a home work out. Time to bake and make meals together. Time to wonder what we’ll do when things go back to normal.

Home workouts; cinnamon rolls and coffee; hiking; matcha in my favorite mug (Billy Ritter)

I thought I’d use some of my time to share what we’ve been doing to fill up our days (and a healthy recipe below). This week is Carrie’s spring break and we were planning to go to Florida to visit my mom and get in some sun and beach. This week looks a little different than we planned but we’re trying to make the most of it. We all are and I feel for everyone who’s had to cancel plans or wonder about what the next couple months will bring. My heart goes out to all the health care workers, grocery employees, airline employees and everyone else who must get out there everyday and do their jobs. Thank you! As always, I’m thankful for farmers who continue to do what they do so we have access to healthy food. If you live in NE Ohio, Countryside is launching Countryside Curbside to help with access to local food makers! Creative solutions are everywhere!

Since all of this quarantine came to be, we haven’t really been on a schedule, which is tough for me. I like structure and routine. I actually thrive with structure and routine. I’ve let it all go. No specific wake up time or schedule throughout the day. What I’ve tried to do is have a list of things I’d like to accomplish each day. I’m not getting hung up on specific times. For example, I want to work out, get outside, make meals, connect with a friend or family member, read, play games, tackle a house project and catch up on some shows I’ve wanted to watch. I try to fit all of these in each day but I’m not stressing about it because we all have enough to stress about. If I start to feel antsy, I take Daisy for a walk or pour myself into an online yoga session. How about you? What are you doing to fill your days? Are you finding joy in having time or is it stressful?

Here’s a snapshot of some of our days. Lots of outside time, cuddles, food and games (not pictured–plenty of wine!):

I voted; Daisy Mae keeps me warm; we spotted a beaver at CVNP; beautiful sunset; homemade soft pretzels; photo fun with Carrie (and Jasmine).

Carrie and I did an Instagram Live on St. Patrick’s Day while making cupcakes; hiking in CVNP; playing James Bond (card game); supporting local brands-Masthead and Cleveland Kraut; more hiking in Summit County Metroparks.

Nothing too complicated here. I’m so lucky to have what I need and I hope to be able to share some of that with others throughout this challenging time. I keep supporting local and small businesses and we’re staying home. Carrie, Daisy and I have been home for 14 days (except for voting). Casey had to work and he’s been home for 3 days.

I’ve been baking but not nearly as much as I’d like because there aren’t enough home work outs to burn off the calories I’d consume if I had baked goods within reach 24/7. I don’t have any self control when I’m stuck at home! Also, I’m trying to not blow through all of our ingredients in case we really need them later.

The other day I made a healthier version of banana bread and it has been a nice little treat and thought I’d share it here. It’s not overly sweet and it’s delicious with a smear of nut butter (I love Nosh and they’re offering free shipping across the U.S. with promo code HUNKERDOWN) and a drizzle of honey (Brighton Wool and Honey is one of my favorites). I also love to sprinkle hemp seeds or chia seeds on top. The point is, this bread feels like bread but isn’t full of the carbs and sugar I’m trying to limit. Yay! I’ve also been experimenting more with healthy alternatives to some of my favorite comfort foods and baked goods. This one is a winner!

If you’re on Instagram, the videos are in my highlights. It’s easy, healthy and yummy!

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Friends, I wish you health–physical and mental! We’re all in this and we’ll get through it with kindness, patience and love. Sending you all a BIG virtual hug and hoping you find lots of ways to spend your gift of extra time that bring you joy! Here’s something you might get a laugh out of (gotta love TikTok!):

From the heart,
Shannon

 

 

Simple Healthy Granola

Hi! I posted pics of my granola on Instagram and received interest from several followers to share the recipe so, here it is!

I’ve experimented with many different granola recipes over the years and this one can easily be made to fit your lifestyle. When I can’t make it, I buy Whirlybird Granola, started by an amazing woman from Cincinnati. It’s delicious and super clean/healthy!

This homemade granola recipe isn’t too sweet, provides amazing crunch and, most importantly, it’s HEALTHY! It comes together quickly and one tip I have is to buy some of the nuts and seeds from the bulk bins available in most stores so you just get what you need without spending a lot of money.

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I start with local oats from Mud Run Farm; rolled oats work best. Combine the oats with olive oil, local maple syrup and salt and bake. Then I add lots of seeds and a variety of nuts. I love walnuts but Carrie asked to leave them out of this batch. You can add whatever seeds and nuts you like. The biggest problem with homemade granola? I eat it by the handful, spoonful, by itself, on top of my yogurt, in a bowl with  non-dairy milk and fruit, breakfast, lunch, dinner and all the snacks in between. I have no willpower when it comes to granola!

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The bowl pictured above is from Coconut Bowls. Their bowls give me a warm, breezy tropical feel. Daisy too! 🙂 I’d love to hear all the ways you enjoy your granola and any fun combinations you’ve come up with. If you make this one, please let me know how you like it!

From the heart,
Shannon

Simple Healthy Granola

Ingredients
5 cups old-fashioned rolled oats (I highly recommend local oats if you can find them!)
1 cup extra virgin olive oil
1 cup pure maple syrup (Local is best!)
1 tsp kosher salt
1 to 2 tsp ground cinnamon (Adjust this amount or experiment with different spices like pumpkin pie spice, cardamom, ginger or anything that sounds good to you!)
1 cup raw almonds
1 cup raw walnut halves
1/2 cup raw pepitas
1/2 cup raw sunflower seeds
1/2 cup hemp seeds
1/2 cup chia seeds
Optional: 1 cup bittersweet chocolate chunks

Instructions

  1. Preheat the oven to 350 degrees F. Line a rimmed baking sheet with a piece of parchment paper and set aside.
  2. In a large bowl, mix together the oats, oil, syrup, cinnamon and salt. Toss well to coat evenly. Spread the mixture on the prepared baking sheet and bake for 30 minutes, stirring halfway through.
  3. Remove the baking sheet and stir in the almonds, walnuts, pepitas, sunflower seeds, hemp seeds and chia seeds. Bake, stirring halfway through to brown evenly, an additional 25 to 30 minutes.
  4. Let cool completely, then stir in the chocolate chunks.
  5. Store the granola in an airtight container for up to 2 weeks. Put some granola in a Mason jar as a cute gift idea! 🙂

German Chocolate Cake

Valentine’s Day is almost here and my social media feeds are full of pink, purple and red. I love it all and I promise I’ll post some pink soon! Although there’s no pink or red, the cake I’m sharing today is full of love and great memories. My mom made German Chocolate Cake for my Grandpa (her dad) and my Dad for their February birthdays every year. I liked it but I never loved it until I got older. She always used the recipe printed inside the box. Did you know there’s nothing German about it?

German Chocolate Cake is a dark and decadent triple-decker dessert topped and layered with a buttery frosting loaded with shredded coconut and pecans. I did a little research and the sweet is a creation of Mrs. George Clay of Dallas, Texas, who submitted a recipe for “German Sweet Chocolate Cake” to the Dallas Morning News in 1957. The paper ran the recipe, and it caused such an enthusiastic response that newspapers around the country reprinted it.

German’s Sweet Chocolate, an ingredient originally made by Walter Baker & Co. of Dorchester, Massachusetts. (The product’s name was chosen after Samuel German, who developed the chocolate for the company back in 1852.) It was Mrs. Clay’s recipe that put German’s Sweet Chocolate on the map (THANK YOU!). Within a year of the recipe’s publication, Walter Baker & Co. capitalized on the cake’s popularity by printing a recipe for German Chocolate Cake on every box of its sweet chocolate.

German Chocolate Cake is rich and delicious. You could skip making the cake and just make the frosting and you’ll be all set for the rest of your life. No kidding! I’ve been known to make a batch and eat it by the spoonful. While it’s still warm. Also when it’s cool. It’s perfect for this cake, over ice cream, sandwiched between cookies, you get it.

I actually did eat way too much of it this time around. My first attempt at making the cake failed and I turned to the frosting in my time of need.

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I found a recipe online that had some minor changes that sounded good so I gave it a go. The cakes didn’t rise and I had to start over. I went back to the original recipe I’ve used for years and it worked perfectly.

This cake is light and delicately flavored with chocolate. The frosting is the real star.

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Let’s start with the cake. The only thing you unique in the ingredients list is the Baker’s German Sweet Chocolate. You’ll also need: AP flour, baking soda, salt, sugar, eggs, unsalted butter, vanilla and buttermilk.

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Melt the chocolate in boiling water and set aside. Separate the eggs and set the whites aside. Mix butter and sugar then add egg yolks one at a time, mixing well in between.

Add the vanilla, cooled chocolate mixture and dry ingredients: flour, baking soda, salt, alternating with the buttermilk.

Mix the egg whites until soft peaks form and fold those gently into the cake batter. Once incorporated, fill prepared pans and bake at 350°F for about 30 minutes.

Frosting ingredients are simple and rich! Butter, evaporated milk, sugar, vanilla, eggs, pecans and coconut.

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I like to toast my pecans to give them more crunch and flavor but you can certainly skip that step. They do need to be chopped. Heat evaporated milk, egg yolks, butter, sugar and vanilla in a medium size pan over medium heat. Cook for about 12 minutes until thick.

Once thick, remove from heat and add chopped pecans and coconut and stir. Let cool. This is the point you’ll be wishing you’d doubled the recipe so you can eat a bowl of it and still have enough to frost the cake!

When the cakes are finished, remove from the oven and let them cool completely on wire racks. Place one cake on a plate or platter and smother it in frosting, add next layer, frosting and the final layer and frosting. That’s all the “decorating” that’s involved!

Gorgeous, right? You can get all fancy and add pecan halves to the top or whip up some chocolate frosting and pipe swirls. That would be beautiful! I keep mine simple because that’s how I like it. I always think about my dad when I make this cake. When he and my mom divorced, I made it for him for his birthday before he moved a little further away from where I live. Now, I make his favorite cake, send him a picture and eat a piece to celebrate how thankful I am he’s still having birthdays!

It’s a huge cake and I would definitely have no problem eating the whole thing but I’m trying to maintain my “everything in moderation” plan. I sliced this beauty up and delivered some to my neighbors. You’d be surprised how happy folks are when you knock on their door to hand them German Chocolate Cake on a cold winter day! The smiles warmed me right up and reminded me that I really love to bake people happy!

German Chocolate Cake is yummy for any occasion and especially perfect for February birthdays, Valentine’s Day, Galentine’s party (it’s yummy with wine) or to simply hand out to your friends and neighbors. Sweet!

From the heart,
Shannon

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Baker’s German’s Sweet Chocolate Cake

Cake
Ingredients
1 pkg. (4 oz.) BAKER’S GERMAN’S Sweet Chocolate
1/2 cup water
4 eggs, separated
2 cups flour
1 tsp. baking soda
1/4 tsp. salt
1 cup butter, softened
2 cups sugar
1 tsp. vanilla
1 cup buttermilk

Instructions

  1. Heat oven to 350°F.
  2. Cover bottoms of 3 (9-inch) round pans with parchment; spray sides with cooking spray.
  3. Melt chocolate in boiling water; set aside to cool.
  4. Combine flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla.
  5. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
  6. Beat egg whites in small bowl with mixer on high speed until soft peaks form.
  7. Add egg whites to cake batter; fold in gently until well blended.
  8. Pour into prepared pans.
  9. Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 5 min. Remove from pans to wire racks; cool completely.

Frosting
Ingredients
4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup unsalted butter
1-1/2 cups chopped pecans (toasted if you like)
1 pkg. (7 oz.) sweetened shredded coconut (2-2/3 cups)

Instructions

    1. Beat egg yolks, milk and vanilla in large saucepan with whisk until blended.
    2. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
    3. Add pecans and coconut; stir well. Cool to desired spreading consistency.

Recipe adopted and modified from various sources, including the Baker’s German’s Sweet Chocolate box version.