New Website!

Hey everyone! I have a new website. It’s simplier.
I’ll be updating that blog site and letting this one just hang out for awhile…

Thanks for your support, and I’ll see you at the new site šŸ™‚


Cherry Almond Millet Muffins

We start with the basics: butter, whole wheat pastry flour, millet and yogurt and sour cream…

But then we add…

And we get a beautiful muffin, sandy in texture (good for those who usually love cornbread) with little jewels of cherry and crunch of the almond/sugar topping.

Cherry Almond Millet Muffins:

adapted from Heidi Swanson’s Super Natural Everyday

2Ā¼ cups whole wheat pastry flour

ā…“ cup raw millet

1 tsp aluminum free baking powder

1 tsp baking soda

1 tsp fine-grain sea salt

1/8 tsp each cinnamon, ginger, grated nutmeg

1 cup dried cherries

1 cup plain yogurt (or Ā½ cup yogurt and Ā½ cup sour cream)

2 large eggs, lightly beaten

Ā½ cup barely melted unsalted butter

Ā½ cup honey

Grated zest and 2 tbsp juice from 1 lemon

For the topping:

1/4 – 1/2 cup sliced almonds

2 tbsp turbinado or sanding sugar


Preheat the oven to 400 degrees with a rack in the top third of the oven. Butter a standard 12-cup muffin tin or line with paper liners.

Whisk together the flour, millet, baking powder, baking soda, salt, cinnamon, nutmeg and ginger in a large bowl. Stir in the dried cherries.

In a another bowl, whisk together the yogurt, eggs, butter, honey and lemon zest and juice until smooth. Add the wet ingredients to the dry ingredients and stir until the flour is just incorporated.

Divide the batter among the muffin cups, spooning a heaping 1/4 cup batter into each one, filling it a bit below the rim. Sprinkle the sugar over the muffins and then sprinkle the sliced almonds, pushing each one down a little into the batter so they stick.

Bake for about 15 minutes, until the muffin tops are browned and just barely beginning to crack. Let cool for 5 minutes in the pan, then turn out of the pan and cool completely on a wire rack.

Fonts in today’s post: Ribbon and Archer bold

A few favorites…

As part of my homework from the Joy the Baker podcast, I have dutifully posted 5 of my favorite things to share with you. Actually, it’s way more then 5… but hey, I’ve got a lot of favorite things!

Maybe we have the same favorite things, or maybe you’ll find a new favorite for yourself….








Rose lip balm! It keeps lips hydrated for a loooong time, won’t leave you feeling sticky. Love the soft scent, and I can use it on my cuticles or other dry skin areas too! It’s an essential. I have like 5 tins of this stuff, one in the car, one at work, one on my desk at home…. literally.






Thai Phra Ram sauce from Tarn Tip in Corvallis. You can buy it by the tub! Large is 10 bucks, small is 5, but it’s worth it to get the large. Stir fry chicken and veggies, and make up some rice, and put this sauce on it. SO good. So good I bring some to my family in Washington everytime I visit them. So good I crave this stuff. So good I have to hide it in the back of the fridge or I will eat the whole tub. So good I might just put it on ice cream some day soon….crazy, right?






Okay, so I don’t actually own one yet… but this is up there as my favorite thing. I used it will I was visiting my mom, and it is pretty much the most amazing thing I’ve ever used on my face. I felt like I was freshly back from a facial every morning. I’m buying one soon.






Lost Type: a website that has beautiful free fonts for personal use. They do accept donations if you are using it for a business or money making venture. If you are designing your friends baby shower invite, download away….













Organic Nation Gin. Simply lovely with an olive in a glass in my hand.Ā  With my feet up.

Okay here’s one more, since maybe the clarisonic didn’t actually count…

This place is amazing. No, nothing is past date. No, nothing from there has ever made me sick. AND they have an organics aisle! Amazing wine prices, delicious and obscure cheeses, and my favorite white cheddar popcorn, always on sale. How do they do that?? I frequently find fabulous beauty buys there also.

This is called a Demy. (Like Demi Moore with a y instead). It is a recipe reader. This is cool because I can upload recipes to my web profile on, organize them, and then sync them to this little guy and read my recipes off them. This is a great alternative to having a laptop or ipad in the kitchen with you. The other cool thing about this is the website and how it works. It’s a little like pinterest! You can install a “load it to my key ingredient” button on your internet browser, and then when you find a recipe you want, just click the button and it imports for you! No typing or cutting and pasting. You can add photos of the dish also, and choose whether you want your recipes public or private. It’s been a HUGE timesaver!

Well, I hope you enjoyed some of my favorite things. I could go on and on… but I’d better stop there for now. Maybe I’ll share 5 more next week.

Sharing stuff is good.

Rollie Pollies

I have always been a fan of Anne Burrell. Ever since she made her own butter, my heart… well… melted. Her wild hair and crazy gutteral voice that comes out when something is SUuuuper delicious got me hooked. Her recipes are also pretty great. I think the first one I tried was Maple and Cayenne glazed chicken.Ā  I have been thinking of her lately because I just checked out her new cookbook, “Cook Like A Rock Star” at my local library. Actually I checked it out about 3 days ago, and I haven’t cracked the cover yet…but it was like her voice has been resonating in my soul… “rock it out.” She said to me. “make that awesome asparagus thing.”

The time came, thursday night, the planets aligned and I cooked dinner. Roasted garlic rosemary and lemon chicken. Mashed potatoes with butter and lots of salt. And, Anne Burrell’s asparagus thing.

The asparagus thing is actually a salad. What makes it so cool and rock-starish, is that you don’t cook the asparagus! Wild, I know! You make the salad and let it marinate in the vinegar heavy dressing and the vinegar works its magic on the asparagus and sort of tenderizes it. I added red onion, fresh parsley, grated asiago cheese, and salt and pepper, but other herbs could work too (tarragon?). When I finally sat down later to look at Anne’s book I laughed because this recipe IS in her new cookbook- and the whole time I was making it I was using my phone to look online. Oh well. It’s pretty simple you barely have to look at a recipe anyways.

I actually did not have an hour to let it marinate. We ate this within about 15 minutes of me making it. My sweetheart still said, “Oh, this is good. This is raw?! I didn’t know you could eat raw asparagus!” Which is exactly the reaction Anne says you’ll get from this dish. Pleased as punch.

The next day I whipped up some crostini with my half and half french bread. This is perfect for Easter brunch. No cooking, make ahead, ready when you are rock star awesomeness. Totally easy breezy.

Eeeexcept, when you cut these little guys cross-ways, be careful- they tend to like to roll all over your cutting board. I found that cutting slow rather then the quick dice I’m used to is the way to go, and cleaning your knife often of the asparagus pieces that cling to it is a good move. A little rollie pollie action is kinda fun sometimes.

Anne totally got my wheels turning. What else can I do raw like this? Last year I made a raw beet salad from Bon Appetit that was fabulous. What about raw broccoli, carrot slaw, or shaved fennel!? It boggles the mind.

Asparagus Salad, from Anne Burrell, with a few minor changes that don’t really affect the dish by Darlene (Corvallis Foodie).

1 bunch pencil thin asparagus, tough end parts removed (cut about an inch up from the stalk- the bend and snap method isn’t necessarily true and you could end up with a lot more waste)

1/4 – 1/2 cup chopped red onion (Anne Burrell or A.B. uses 1 whole small red onion, diced. That seemed like too much to me, so I used less)

1/4 cup chopped fresh flat leaf or curly parsley, chopped

1/2 cup grated Asiago cheese (A.B says 1 cup finely grated Pecorino- but I had Asiago on hand and it was delicious)

1/4 to 1/2 cup red wine vinegar

Olive oil

Salt and Pepper


1. Cut the asparagus cross-wise up to the tips (leave the tips whole), and put in a medium serving bowl. Add the red onion, parsley, and grate the cheese over the whole mess. Toss gently.

2. Drizzle the vinegar, then the olive oil over the top and season with salt and pepper. Toss again.

If you have the luxury of an hour, let it marinate. If you don’t, or you just can’t stand it, then eat as soon as 15 minutes after tossing.

Happy St Patty’s Day!

Today we are doing homemade corned beef and cabbage. I bought me some brisket about 9 days ago and it’s been slowly curing and generally hanging out in the back of our fridge. More to come, with pictures. I’ll post the recipe.


Chocolate Cinnamon Mini Cakes

Chocolate Cinnamon Muffins, cakes, cupcakes

I baked these late at night. Sometimes that happens, because I’m a slow baker or I don’t really plan ahead. Or I have to empty the dishwasher first. Usually late night baking works out pretty well, especially if its bread. That’s probably my favorite baker smell. Oh, aaaand cinnamon. These deliver on the smell goods.

After pulling the last batch out to cool, and laying my head down on my pillow my nose pulled itself into the air. The scent was heavenly. I lay there, cozy and warm in bed with the house all quiet. I thought maybe getting into bed so late would wake my sweetheart, but then he drew in a deep breath and let out a sigh and a “mmmm”. And I knew he felt it too… that feeling of pleasantly drifting off to the lingering smell of chocolate and cinnamon.

Chocolate Cinnamon Mini Cakes

These are cakes. I took one bite and knew there was no way I could lie and call these muffins. They are far to rich and decadent. Add bittersweet chocolate chunks or mini chocolate chips. In my mind these were easier then mini cupcakes because the sugar cinnamon sprinkle on top takes the place of frosting and gives a satisfying crunch of sugar between your teeth.

Makes 4 dozen mini cakes

Chocolate Batter:

1 1/2 sticks unsalted butter, at room temp
1 1/2 cups granulated sugar
3 large eggs, at room temp
1 cup all purpose flour
3/4 cup Dutch-processed cocoa
1/2 tablespoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup buttermilk
1/8 cup water
1/2 teaspoon vanilla extract
3/4 cup 60% bittersweet chocolate chips, roughly chopped, or mini chocolate chips (semi sweet or dark)

Cocoa-Spice Sugar Sprinkle:

1/8 cup granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon Dutch-process cocoa
pinch ground ginger
pinch ground cloves
1/8 cup sanding sugar or sparkle sugar

Preheat the oven to 350 degrees.

Place mini cupcake liners into mini cupcake pans. I baked these in two batches.
In a bowl with a hand mixer, or in a stand mixer with the paddle attachment, cream together the butter and sugar on medium speed until light and creamy, about 5 minutes. Add eggs, one at a time, beat after each egg addition to make sure it is well mixed in. Scrape down the sides of the bowl if you need to.

In another bowl, whisk together the flour, cocoa, cinnamon, salt, baking powder and baking soda to incorporate and get out any lumps. In yet another bowl (it’s worth it, I promise) whisk together the buttermilk, water and vanilla.

Now, with the mixer on low, alternatively add the flour mixture and the buttermilk mixture to the egg/butter mixture: I did flour-buttermilk-flour-buttermilk-flour. Don’t over-mix, just beat on low until they are just combined. I like to beat for about 10-15 seconds after each addition so incorporate it a bit before adding more to the pile.

Now you are ready. Let that sit for a minute while you blend/whisk (use a fork and call it good…)Ā  together the sugar sprinkle ingredients in a small bowl.

Fill your muffin cups with about 2 tablespoons of batter. You want the batter to come up to the top and just make a point that is a little higher then the muffin cake liner. Sprinkle each one with 1.5-2 teaspoons sugar mixture. Bake for 30-33 minutes.

These make two batches, so when the first one comes out make sure you poke them with a toothpick- if it comes out clean they are done. Carefully take out of the hot pans and set aside on a rack to cool, then repeat the filling process.

Bake just before bed time, and you’ll have sweet, sweet dreams.

Bitter Orange Ice Cream

Psst… hey. Hey you. Can I ask you a question? Is ice cream considered an acceptable breakfast food?

ooooh. Shoot.

Well maybe just occasionally to celebrate the amazing sunshine we had for a bit? Okay. Deal.

This ice cream is crazy good. And it’s no churn! So even if you don’t have a fancy appliance, you can make this. Well, you do need a mixer of some kind, or really strong arms, either one. It’s made with Seville oranges, which are only available in January, but they were at my local grocery store and it’s March… I figured it was a sign that I had to make this recipe.

Ā Ever since I read about it in Nigella Lawson’s book, Nigella Bites, I have been dreaming of this ice cream. First of all, it seemed so easy. So effortless… and it was. One bowl, and no churn- ya kiddin’ me with this stuff? You just put zest and juice in a mixing bowl, add the powdered sugar and whipping cream, and whip until you get soft peaks. Then put it in a shallow container and stick it in the freezer. It looks like gelato, all pillowy and soft.

The recipe says to freeze for 3-5 hours (I did 3 in the chest freezer) and then allow it to “ripen” on the counter for 20 minutes before serving. The whole counter thing: totally necessary. It makes it way easier to scoop and improves the texture a little. I let it sit out before each time I went back to the freezer for some more.

The flavor is so bitter and tart then sweet and creamy, it’s like those orange-vanilla cups you got when you were a kid with the flat wooden spoon that acted more like a shovel. It took me back to playground days, and yet it’s so pretty with the flakes of zest, and sophisticated….it’s like Adult recess….

So if you can, take a moment with me. Sit in the sun by the window, or better yet, outside. Take a bite, and close your eyes. This. is. Ice cream. For breakfast.

But really, it’s good anytime.

No Churn Bitter Orange Ice Cream

From: Nigella Lawson, Nigella Bites
(modified with US ingredients)


3 Seville oranges or 1 eating orange and 2 limes
1 cup plus 2 tbsp powdered sugar
1 and 1/2 cups heavy cream
Wafers to serve (optional- I didn’t use these)


If using Seville oranges, grate the zest of 2 of them. Squeeze the juice of all 3 and pour into a bowl with the zest and sugar. If you’re going for the sweet orange and lime option, grate the zest of the orange and 1 of the limes, juice them and add to the sugar as before (I read some where that someone even tried grapefruits and it worked out beautifully). Stir to dissolve the sugar and add the heavy cream.

Whip everything until it holds soft peaks, and then turn into a shallow airtight container (approximately 2-quarts) with a lid. Cover and freeze until firm (from 3 to 5 hours). Remove to ripen for 15 to 20 minutes (or 30 to 40 minutes in the refrigerator) before eating. Serve in bowl, in cones, with wafers – however you like. When ever you like.