November 27, 2013

Oatmeal Pumpkin Cookies


  • 2 cups stone ground wheat flour
  • 1 tsp baking soda 
  • 1 tsp baking powder 
  • 1 tsp salt 
  • 1 tsp cinnamon 
  • 4 Tbsp butter (room temp.) 
  • 1 cup pumpkin purée 
  • 2/3 cup brown sugar 
  • 2/3 cup white sugar 
  • 2 large egg 
  • 2 tsp vanilla extract 
  • 3 cups rolled oats 
  • 1 cup dried cranberries 
  • 1 bag of white chips
  • 1 cup toasted almonds (optional)
  • 1/2 cup diced crystalized ginger (optional)


  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, stir together the stone ground wheat flour, baking soda, baking powder, salt, and cinnamon until very well combined.
  3. In a large bowl, beat together the butter (room temperature), pumpkin, brown sugar, and white sugar on low speed.
    1. Once they’re well combined, add the egg and vanilla and beat until well combined again.
    2. Add the flour mixture to the pumpkin mixture and beat on low speed just until a thick, creamy batter forms.
    3. Add the dry oats and dried cranberries, almonds (if desired) and ginger (if desired) and stir them into the batter with a spoon.
  4. Line a baking sheet with parchment paper or use non-stick cooking spray
    1. Spoon the batter onto the baking sheet in 2 Tbsp portions, leaving about 1.5 inches between each cookie.
    2. The cookies will not spread much during baking, so gently pat them down into flattened circles.
  5. Bake the cookies in the preheated oven for 16-18 minutes, or until slightly browned on the surface. Allow the cookies to cool on a wire rack before eating.

March 17, 2013

Irish Soda Bread with Jameson soaked raisins


Irish soda bread, or that which I know it, is not exactly 100% Irish.  The original recipe called for merely flour, baking soda, buttermilk and salt, which is a bit plain compared to the juiced up versions with anything from raisins to chocolate hawked at fine purveyors around the nation.  Butter was only added on special occasions, and raisins were added as a treat at the end of the harvest, sometimes.

Here is a slightly Irish, slightly American, 100% natural recipe that is sure to delight.  Happy Saint Patrick's Day, btw.



  • 5 cups all purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, cut into cubes, room temperature
  • 2 1/2 cups raisins
  • 3 tablespoons caraway seeds
  • 2 1/2 cups buttermilk
  • 1 large egg
  • Jameson or other Irish whiskey



  1. Night before: Soak the raisins in an air-tight container filled with 1 part water, 1 part Jameson Irish Whiskey
  2. Preheat oven to 350°F. 
  3. Butter a 10 or 9 inch round or square pain.  I used a bundt cake type pan.
  4. Strain whiskey from raisins.
  5. Whisk first 5 ingredients in large bowl to blend. 
    1. Add butter using finger tips and mix in.
    2. Stir in raisins and caraway seeds. 
  6. Whisk buttermilk and egg in medium bowl to blend. 
    1. Add to flour mixture using a wooden spoon and mix until just mixed.
  7. Transfer dough to prepared pan; smooth top, mounding slightly in center. 
    1. Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. 
    2. Cool bread in skillet 10 minutes. 
    3. Turn out onto rack and cool completely. (Can be made 1 day ahead. Wrap tightly in foil; store at room temperature.)




December 28, 2012

Meyer Lemon Curd


Meyer lemons are a cross between a lemon and either a mandarin or common orange.   The taste is sweeter and less acidic in comparison to regular lemons.  As a result, recipes with meyer lemons require less sugar.  They are usually only available in the Winter months.

This recipe yields about 1 2/3 cups.


  • 3 to 4 Meyer lemons (about 1 pound)
  • 1/2 cup sugar
  • 2 large eggs
  • 1/3 stick unsalted butter, cut into 4 pieces


  1. Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. 
  2. Whisk together zest, juice, sugar, and eggs in a metal bowl. 
  3. Set bowl over a saucepan of simmering water and cook, whisking, until thickened and smooth and an instant-read thermometer registers 160°F, about 5 minutes. 
  4. Force curd through a fine sieve set into another bowl. 
  5. Serve warm or cover surface of curd with wax paper and cool completely.
    1. Store in the refrigerator for up to 1 week




June 24, 2012

Lime Curd

Lemon curd is a traditional English spread, often served with bread or scones at afternoon tea or as a cake filling in the 19th and 20th centuries.  In comparison to custards or pie filling, the high proportion of juice and zest gives the curd more tang.  The butter adds a smooth, creamy texture that is not found in custards, pie filling, jams or jelly.

However, why limit the deliciousness to merely lemons?  Many tart fruits can also be used to create a fruit curd, like limes, tangerines, passion fruit, mangoes, cranberries and blackberries.  This recipe explores the delicacy of limes, but lemons and tangerines can be substituted.



  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup sugar
  • 1/2 cup fresh lime juice
  • 1 tablespoon finely grated lime peel
  • Pinch of salt
  • 5 large egg yolks
  1. Place fine strainer over medium glass bowl.
  2. Melt butter in heavy medium saucepan over medium-low heat.
    1. Remove from heat.
    2. Add sugar, lime juice, lime peel, and salt, then whisk to blend.
    3. Add yolks and whisk until smooth.
    4. Return saucepan to medium heat
    5. Whisk constantly until curd thickens slightly and leaves path on back of spoon when finger is drawn across, about 10 - 12 minutes.  Do not boil.
      1. Instant-read thermometer inserted into curd registers 165°F
      2. Mixture will not be as thick as traditional curd but will resemble slightly thickened sauce
  3. Pour curd into prepared strainer; discard solids in strainer. Place plastic wrap directly onto surface of curd and chill overnight.
  4. Cover and keep chilled.
    1. Can be stored for about 1 week

November 06, 2011

Huevos Health-cheros with Home Fries and Fire Roasted Salsa


Huevos Rancheros is classic Mexican breakfast fare consisting of a fried egg on top of a corn tortilla, covered with salsa.  My parents occasionally ordered this delicious dish when we lived in New Mexico, despite the grease factor.  Traditional Mexican fare has never been known for being healthy.  My mom always looked for ways to lighten up dishes without sacrificing flavor.  This recipe is a tribute to the original, using many of my mom's tricks.

First, instead of fried eggs, use either 2:1 or 3:1 mixture of egg whites to yolks for an omelet.  Whisk the eggs to add air, creating a light and fluffy omelet.  The omelet is also stuffed with sauteed veggies for added taste and texture, and placed on top of a flour tortilla.  Also, good salsa is a must.  I decided to make fresh Fire Roasted Salsa, and was not disappointed.  A lightly sauteed mix of home fries, onions and red peppers provides the perfect accompaniment, and brings the meal together.  This new take on a classic dish will satisfy the taste buds without packing on the pounds.


Continue reading "Huevos Health-cheros with Home Fries and Fire Roasted Salsa" »

September 03, 2011

Blueberry Cornbread Muffins


This is adapted from two recipes.  My initial recipe from Epicurious tastes fabulous and is exceptionally moist, however it tastes more like a muffin than a "cornbread" muffin.  I found another recipe that uses equal parts corn meal and flour, and adapted the changes to the original.  Fresh corn was added to give the muffins a real cornbread feel.  Many fruits can be substituted for the blueberries, including mangos and strawberries.  

This recipe makes 24 muffins or two 8 x 8 pans.




1 5/6 cup cornmeal
1/3 cup hot water
2 tablespoons Olive Oil

10 tablespoons unsalted butter, room temperature
1 c sugar (may substitute 1 1/2 cups agave nectar for the sugar and 1/3 cup water)
1/3 cup water
4 teaspoons lemon zest
2 tablespoons freshly squeezed lemon juice
4 eggs

1 5/6 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt

1 6oz cup Greek Yogurt, preferably without added sugar

2 pints fresh blueberries
2 ears of corn, cut from the cob




  1. Mix corn meal with 1/3 cup hot water and olive oil.  Let sit for 20 minutes to allow cornmeal to soften.
  2. Preheat oven to 325 degrees. Line muffin tins with paper liners or spray two 8-by-8- inch glass baking dish with nonstick spray.
  3. Beat butter. Add sugar and 1/3 cup water (or agave nectar) as mixer is running. 
    1. Add zest and juice. 
    2. Add eggs one at a time. Mixture will appear "broken" but it is OK.
  4. In separate bowl, combine flour, cornmeal, baking powder and salt.  Stir to mix. 
  5. Return to the butter-sugar bowl
    1. Using a low mixer speed, add the dry ingredients and yogurt to the butter-sugar mixture in three parts.  Mix only as long as necessary to combine ingredients. 
    2. Fold in blueberries and corn.
  6. Scoop batter into muffin cups with an ice cream scooper or pour into the 8" pans. 
  7. Bake the muffins about 30 minutes, until firm to the touch.  Bake the pans for about 45 minutes, until firm.


June 01, 2008

Waffle Recipe

Waffles_quarter One of the best things about weekend mornings is breakfast. Even though my boys refuse to let me sleep late on my days off from work, I still let them help me cook and the look forward to Saturday / Sunday breakfast.

I've already shared our Pancakes recipe and another favorite are Waffles. We tend to alternate - pancakes Saturday and Waffles on Sunday. Like most recipes that call for flour, we use a 50-50 split of white and whole wheat to try to keep them at least a little healthy.

Obviously, you'll need a waffle iron. If you don't have a good one, we use this one and are very happy with it.

Continue reading "Waffle Recipe" »

May 02, 2008

Pancakes Recipe


My two sons are great helpers in the kitchen and our new weekend morning tradition is making pancakes. We're not fans of the pre-packaged just-add-water pancake mixes in our house. If we wanted the pancakes made for us, we'd go to a diner.

1/2 Cup Whole Wheat Flour
1/2 Cup White Flour
1 Tsp Baking Powder
2 Tablespoons Light Brown Sugar
Pinch of Salt
1 Egg
1 Cup of Milk
1/2 Tsp Vanilla
Pre-heat a stove top griddle over a low flame.

Combine dry ingredients in a mixing bowl. Make sure there are no lumps (especially the brown sugar). Make a well in dry mixture and crack your egg into the middle. Beat the egg slightly, then add the milk. Stir slowly at first so as not to make gigantic mess (something I have to remind my helpers of constantly). When everything is well combined and smooth, stir in the vanilla.

Melt a pat of butter on the griddle and ladle about 1/2 cup of the batter for each pancake. Increase the heat to medium-low and cook the pancakes until there are lots of bubbles appearing on the top. You can check the underside a few times, too, looking for a nice golden brown.

Flip the pancakes and cook for another 30-60 seconds. Again, check the bottom a few times to make sure they're not burning. If needed, reduce the heat to low after the flip. This will help insure they cook through without getting too dark.

Serve with a pat of butter and some warmed up maple syrup.

Yield: 4-5 Pancakes.

Here are some variations we've tried over the years - once you have the basic batter, it's great to experiment now and then.

1. If you're not crazy about whole wheat flour, you can use 1 full cup of white flour.
2. Add 1/4 - 1/2 Cup of oatmeal. You can grind it up in a food processor first to make sort of an oatmeal flour, or leave the oat whole. You'll need to add about 1/4 more milk to get the consistency right.
3. Add fruit and / or nuts. We like the oatmeal variation with banana's, but walnuts, blueberries and apples are all great additions, too.

Recommended Gear:
Lodge Logic Pro 20-by-10-7/16-Inch
Cast-Iron Grill/Griddle