I’ve been on a major muffin kick lately; during the warmer months I truly appreciate having portable and easy snacks around. Makes life just a wee bit easier. I’ve also been raiding my pantry trying to use up some of the goodies I’ve had tucked away, and today I found a can of pineapples and a ton of walnuts. Perfect for muffin makin’!
These guys are moist, spongy, and laced with the tropical tang of pineapples and the earthy crunch of walnuts.
Hey, friends!
Lately I’ve been superbusy knocking out the remaining sections of my cookbook (did you know it’s due to hit shelves Spring 2012? it’s true! squeee!). So, until I get a recipe up for this week, how about hoppin’ on over to One Green Planet where you can find my recipe for Mocha Ice Cream Sandwiches?
Coffee and Chocolate and Cookies and Ice Cream… seriously, what could be better for beating the (impending) summertime heat? Okay, probably a nice glass of ice water with a big squeeze of lemon. But, whatever. These are way more flavorful (and chocolatey!) than a boring ol’ glass of ice water. Check ‘em out!
♥
A while back I learned about yuba, or tofu skin. If you’ve never heard of it, it’s basically the film that coagulates on the top of a boiled pan of soymilk.
Hungry yet?
But here’s the thing… this stuff is really good, but in kind of a strange way.
You see, I finally tried it, and it turns out that I love this stuff. I can imagine doing so much with it. Yuba is my friend!
With that said, I can see how it might be an acquired… um, texture to get used to. Pre-fried it looks a lot like a deflated balloon. It also has sort of a funny smell when you cook it the first time through (hey, just being honest). But, other than that…it’s great! It has a peculiar chewy and crispy texture when pan fried. It can also be used in a variety of other ways: as a dumpling wrap, vegan sausage casing, or just eatin’ fresh with some simple seasoning. Just like tofu, it soaks up any and every flavor you let it. And if you buy the dried, frozen or fresh varieties, it is super easy to prepare. Like, easier than tofu. For serious!
Now are you more interested? I hope so.
I am absolutely infatuated with lemons. I mean, what’s not to love? They have the fresh fragrance of a warm summer day, and their daisy yellow hue can make just about anyone smile. Not to mention, lemons pretty much get along with any flavor. Well, almost; I guess they don’t really mesh too well with chocolate. But since chocolate is another one of my flames, I’d prefer to keep a nice distance between the two. Lest I cause any jealousy and lose affection for either (the horror!).
But back to lemons…. aren’t they just the dreamiest?
<<Sigh>>
These waffles combine the crisp flavor of lemons with the fun crunch of poppyseeds… a timeless pair that never ceases to amaze me. Oh dear lemons, is there anything you guys can’t do?
♥♥ You guys! ♥♥
I couldn’t be more amazed/shocked/blown away by the response to my call for recipe testers. It was more popular than I ever could have anticipated (like, waaaaay more popular)… and the enthusiasm from all of you congratulating me on my first book and wanting to lend a hand is truly a gift. Thank you.
This humble little dessert turned out to be quite a big hit with my family. There’s just something about toasted pecans and tangy raspberry jam that make for a delectable combo. My husband likened it to an extremely delicious (and much more appealing) nutra-grain bar. Yeah, I can get behind that.
It’s easy to toss together, and even easier to eat much more than intended. This is some addictive stuff; serve with caution.
By the way, there are some incredible double milled GF flours available from Authentic Foods. I was first introduced to the ‘superfine brown rice flour’ by the wonderful Julie Hasson (accompanied by raving reviews of the stuff by miss Kittee). But you guys, guess what? The fine folks at Authentic Foods also make a superfine sorghum flour (oh yes, my dreams have come true!)… and it’s the bees knees. For serious. I have been using it in everything lately, and I really enjoyed the results when I used it in this tart. I highly recommend trying it out if you’re up for a superfine splurge. Otherwise, just stick to regular sorghum flour for this recipe–it won’t hurt anything.
