Baking


Thanks to Gaye, we made muffins this week for Wednesdays with Donna Hay. And they were good muffins. Lots of apples, lots of dates.

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This is a whole wheat muffin stuffed with grated apple, chopped dates and oats. And did I mention there is also Maple Syrup in them AND on them. And then topped with an oat, syrup crumble and drizzled with maple syrup. I did sub in Stevia for the 3/4 cups of sugar {and threw in about 1/8 tsp of bulk stevia for a little extra sweetness.} Next time I will add a little more cinnamon and maybe a little extra syrup.

This was good one, Gaye.

Check out

The recipe came from a newspaper clipping but if you want to try it HERE is the link.

It’s POTLUCK week for I Heart Cooking Club. Still going with Bittman so this week I tried his Almost Whole Wheat Quick Bread.

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This is a non-yeast whole wheat bread. And not bad. IT was good toasted with some jam. It was even better as a grilled cheese sammy with some Gruyere.

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    5 tablespoons olive oil
    2 cups whole wheat flour, or more as needed
    1 cup all-purpose flour
    1/2 teaspoon baking powder
    1 teaspoon baking soda
    1 1/2 teaspoons salt, preferably coarse or sea salt, plus more for sprinkling
    3/4 cup yogurt or buttermilk
    3/4 cup warm water
    2 tablespoons honey, optional

2 Tbl 7 grain cereal {I added this in.}
1. Heat the oven to 375°F Grease a baking sheet or 8-inch square baking pan with 1 tablespoon of the oil. Put the flours, baking powder, soda, and
salt in a food processor and turn the machine on. Into the feed tube, pour first the remaining 4 tablespoons oil, then the yogurt or buttermilk, most of the water, and the honey if you’re using it and the 7-grain cereal.
2. Process for a few seconds until the dough is a well-defined, barely sticky, easy-to-handle ball. If it’s too dry, add the remaining water 1 tablespoon at a time and process for 5 to 10 seconds after each addition. If it is too wet (this is unlikely), add 1 to 2 tablespoons whole wheat flour and process briefly.
3. Form the dough into a round and put it on the baking sheet or press into the prepared pan, all the way to the edges. Bake for 20 minutes. Sprinkle the top with a little coarse salt and continue baking for another 35 to 40 minutes, until the loaf is firm and a toothpick inserted in the center comes out clean.
Let cool completely. Cut the bread into slices or squares and serve or store for up to a day.
I made mine in a loaf. I think next time I would make it a free form.


The 7-grain cereal added some extra texture and crunch to the bread.

The recipe is on page 529 of Bittman’s Food Matters Cookbook

…tasting much sweeter than wine.”

Honey is an amazing food.

Honey has had a long story in human history. It has used in foods and beverages since early times – including ancient man and has had a role in religion and symbolism.

It also tastes good. Imagine being able to make something so wonderful just by gathering pollen from millions of flowers.

I have always loved honey. Especially on Ice Cream and cakes. So when the Bundt Bakers‘ theme this month was HONEY it was perfect. And I am quite fortunate in that my Brother-n-Law is a beekeeper so there is always a large jar of honey in the house.

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Mrs. Foster’s Honey Cake

This recipe comes from a Caterer in New York. I chose it because it had more honey in it than any recipe I had found – 2 cups. I knew you would really be able to taste the sweetness of the honey in this one.

    1 cup butter, very soft
    1 cup milk
    2 cups honey
    2.5 cups unbleached flour
    1/2 cup whole wheat flour
    3 Tbsp. baking powder
    3 pinches salt
    4 eggs

Pre-heat oven to 350 F.
Completely Butter your pan – you know how bundt pans are!!
In a large bowl sift your flours, baking powder and salt. Set aside.
In the bowl of your mixer blend your honey and butter very well. Add your eggs one at a time blending well after each addition. Add milk and mix well, scraping down the sides of your bowl along the way.
Slowly add in the flour mixture until batter all is well incorporated.
Pour the mixture into the bundt pan.
Bake for 40 – 50 minutes depending on your oven (mine took 45) Be careful not to overbake!!
When cool, if you like, dust with powdered sugar.

I had plenty of batter for a regular bundt pan and a mini.

    Drizzled with honey!

As if that wasn’t enough, and I just couldn’t control myself, I made Honey Sweetened Ice cream to go on top. Then drizzled the whole luscious thing with HONEY!

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A little over the op, you say? NAW!! Just right.

LAURA is our host this month so if you want to see all the luscious Honey Bundts hop on over to Baking in Pajamas or visit them from here:

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send an email to Stacy at foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs or our Pinterest board.

Today is Monday. The thrid Monday of the month. So you kow what that means. SECRET RECIPE CLUB REVEAL!! Always a fun day. This month I was fortunate enough to be ‘assigned’ Rachel’s Blog The Avid Appetite. According to her short self description,

    A few years ago I could barely boil water.

Well, after reading through her blog and her gret collection of recipes and kitchen adventures I think she is LONG past that part of her life. So. Many. Good. Things. Way too many to try for just SRC. So after picking my way through lots and lots I ended up with Three quick tasty treats.

Starting with her Sweet Potato Pie Smoothie for Breakfast and ending with a quinoa dish for dinner. But lets not get ahead of ourselves.


BREAKFASTP1040933-001Rachel says if you don’t like Sweet Potatoes don’t try this one. And she is rght. It is a major flavor. And very simple. But you have to think ahead because the small sweet potato has to be cooked and cooled first. Then you just mix that with 1 C milk, 1/2 frozen banana
1 packet sweetener of your choice and a 1/2 = 3/4 Tsp of Pumpkin Pie Spice. Run it all through the blender with some ice cubes. Breakfast!


I needed something really quick for LUNCH one day. bingo – Rachel to the rescue.

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Skillet Tortilla Pizzas.

    1 8″ tortilla {I found these great low cholesterol tortillas at W-M by Ole Mexican Food – Sundried Tomato)
    1/4 C pizza sauce (easily spread with a pastry brush)
    1/4 cup cooked sausage and/or sauteed mushrooms.
    1/4 C Cheese of your choice {I used Fiesta Blend}
    2 tsp grated parmesean cheese
    2 tsp light butter

Lightly butter both sides of the tortilla and lay in a skillet over medium heat. When bottom starts to brown, flip it over.
Spread with the pizza sauce, cheeses, and other ingredients. Top with Parmesan.

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Making these little pizzas gave me a chance to use a little tool I found in My Mom-n-Laws kitchen. P1040927 It made cutting up the cooked sausage so easy.

And then for DINNER I added Rachel’s

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Mediterranean Quinoa

    2 C low sodium chicken broth (I used Veggie broth)
    1 C dry quinoa, rinsed
    1/3 C kalamata olives
    1 tomato, seeds removed & diced
    juice of 1/2 lemon
    2 handfuls baby spinach
    7 Spice {Found this at a local mid-eastern market: allspice, cinnamon, cloves, cumin, corieander, caraway, nutmeg}
    salt and pepper, to taste

Place the chicken broth (+ water) and quinoa in a small saucepan over high heat. Once boiling, stir, reduce heat to simmer and cover. Cook for 12 minutes.
After 12 minutes, stir in, olives, tomato, lemon, and spinach. Cover and cook 3 minutes more. Season with salt, pepper, and spice to taste. Serve warm.

The 7 Spice really added some good Mediterranean Flavor. I served it with some baked fish and it was perfect since I added a little 7 Spice to the fish coating. YUM!!

Now – about those other other recipes I have marked:

Thanks, Rachel, for some great tastes. I’m looking forward to some more of your recipes. And I reall think you ARE a long ways past BOILING WATER!!!!

Want to know what the other Group C members made for SRC. Check out these posts!

I know I haven’t been in on the Friday Fun lately. Life has been too crazy. And I have been in a cooking/baking funk. Seeing this week’s choice kinda brought me out of it. And while I was expecting more of a cake that fact that it was a filled, with cherry jam, giant cookie was just fine with me.

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According to Dorie this gâteau is a ‘double crusted tart, one in which the crust is like butter cookies.” Bingo! Perfect quick and tasty dessert.

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It was good with just a little whipped cream. Even better with some home made vanilla ice cream.

You can see the rest of the Gâteaus on French Fridays with Dorie.

If you want to try the recipe it is on NPR but you REALLY need to get Dorie’s Around my French Table for your bookshelf

I have always loved Yorkshire Pudding. Ever since eating it as a child it has been on my fave food list. But I have never made it. I have wanted to. When we went to London on Spring we made sure to have Sunday dinner at a Pub – Roast Beef with roasted potatoes and Yorkshire Pudding. Sooo good!!

This week’s pick for Wednesday with Donna Hay was Gaye’s. I FINALLY made Yorkshire Pudding!!

P1040867These Puddings are NOT puddings but rather similar to a pop-over. Light and hollow they are perfect for dipping or scooping up gravy.

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So the next time you fix a roast, try making some of these handy little ‘scoops’. They are easy, tasty, and, for me, they bring back lots of memories.

Check with Gaye, Kayte, Sarah, and Chaya for their ‘Puddings’.

The recipe is on page 120 of Donna’s modern classics: Book 1

I have been in a baking funk. I haven’t felt like doing ANY baking. Which is unusual for me. I LOVE to bake. Even when it’s hot. I bake. Until recently. Thank goodness for SRC because the blog assigned to me was so full of goodies to bake I just HAD to get back into the kitchen. In case you are wondering, SRC is the Secret Recipe Club. Each month we are assigned a blog to cook from and, in Group C, we REVEAL on the third Monday of the month. This month’s assignment was a good one because thanks to Jamie at Our Eating Habits I am out of my baking slump!

I usually pick two or three recipes to feature on the SRC post. Usually savory. But this time I went strickly for baking goodies.

We started out with Jamie’s

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    Blueberry Muffins

This is the first year our Blueberry bushes have yielded enough berries to actually use in something. So exciting to know I will have fresh berries in the freezer.

    3/4 cup milk
    1/4 cup vegetable oil
    1 large egg
    2 cups all-purpose flour
    1/2 cup Stevia
    2 tsp baking powder
    1/2 tsp salt
    1 cup fresh or frozen blueberries

1. Mix together the milk , oil, and egg. Reserve 1 tbl dry ingredient mix. Add remaining dry ingredients to liguid and stir until just combined. Toss berries with about 1 Tbl flour mixture. Gently fold in blueberries.

2. Line muffin tin with paper liners (or grease) and scoop in batter. Bake at 400 degrees for 22 minutes. Original Recipe

I added a simple Lemon glaze. Perfect for Breakfast. Snack. Dessert. Blueberries!

Then we were completely out of cookies, so…..

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Chocolate Peanut Butter Oat Cookies

    1/2 cup butter, softened
    3/4 cup brown sugar
    1/4 cup white sugar + 1/2 cup Stevia
    3/4 cup peanut butter
    1/4 cup Eggbeater
    1 teaspoon vanilla extract
    3/4 cup all-purpose flour
    1/4 cup whole wheat flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup rolled oats
    1 cup semisweet chocolate chips

1. Beat together the butter, peanut butter, sugars and Stevia.
2. Add Eggbeaters and vanilla, beat together again.
3. Add flours, baking soda, and salt, mix until just comes together.
4. Beat in chocolate chips and oats.
5. Bake for 8 minutes at 375 degrees, transfer to cooling rack. Original Recipe

The cookies didn’t last long. Between the Peanut Butter and the Oatmeal in the cookies they made for one perfect cookie.

The Man eats sandwiches most days for lunch so I bake bread every week. This week I used Jamie’s recipe for

    French Style Baguettes

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Jamie’s recipe made 2 large baguettes but I made 4 by cutting the dough into smaller pieces. I also subbed out some Whole Wheat for some of the flour. These were good and made great sandwiches. Just the right amount of ‘chew’ with the WWF. So much better than ANY store bought bread. You can find the recipe HERE!

So I am out of my Baking Funk. Spending the day with Jamie in the Kitchen was just the therepy I needed. Of course with all the other recipes I pinned there will be more days spent in the kitchen with Jamie.

Discovering new foodie blogs through SRC is always good for one’s baking psyche. Check out the other discoveries from the SRC members below.


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