Before the Chiplet, we definitely started doing brunch more often. K runs everyday, and he doesn’t eat before his workout so is ready for a nice breakfast in the late morning. The Fudgelet and I will eat breakfast before my workout (where he often joins me) and then are ready for lunch in the late morning. Since our breakfasts are usually simple, we are fine with anything for lunch from burgers to scrambled eggs.
Are you confused? Well, I came across this activity for making apple pie cloud dough which sounded neat, but I didn’t have apple pie spice on hand. What I did have was pumpkin pie spice.
So, I decided to make a smaller batch with pumpkin pie spice, and then it inspired me to cook zucchini with it for dinner. Both turned out great, so keep reading for both!
Now that we have a grill, I have been using it multiple times a week each week. It’s less about not heating up the house and more about just enjoying the way the food tastes. Most weeks I grill chicken thighs with some seasoning and either yogurt/sour cream/mayo/olive oil rubbed on top. The second part helps keep the chicken moist as it grills. K really likes the outside of the chicken to get a little dry and this technique has allowed me to do that, making almost a bit of a crust, while allowing the inside to be moist and tender.
This is not a new favorite cake. I have to be honest. It was good, but not great. And let’s look at the title. Doesn’t that kind of title make you think you can bake this cake quickly? The baking part goes fairly quickly but it requires such a long cool-down period. The ingredients list is also a bit fancier than the Amelia Bedelia cake the Fudgelet and I made before. If I was going to choose, I would make the Amelia Bedelia one again before this one because that one tasted better and was even easier to make.
Have you been cooped up and wanting some activities with your kids? Depending on the age of your munchkins, you can get some of their help. Since mine is still too young to even fully understand scissors and hot/cold, I made the crafts for him to play with.
With today being a day off for many people, I wanted to keep today’s post short and sweet. Or, at least, short. It’s more savory than sweet. I knew making hummus should be fairly simple, but I had never made it before. K was really excited and wants us to make it again. If you can make guacamole, you can make hummus. The main thing was picking up chickpeas and tahini. Don’t forget that sometimes chickpeas are labeled garbanzo beans. For the tahini, it is a bit pricey, but you will use it again in another recipe later this week. Besides, if you like hummus, you can easily keep it in your pantry and use the tahini again and again.
You may think that savory scones sound weird, but they make me think of biscuits. Especially after I made the cranberry scones. The texture is so fluffy and biscuit-like, that I knew this recipe would work well with a savory twist. When we went to one of our favorite local bakeries recently, they had a cheddar and sage scone which was delicious. To be honest, I think I prefer the ones I made, though. I looked through a cookbook that I knew had a cheese scone, but it involved lots of fancy steps (and lots of fat). Part of the reason I liked this recipe is that the scones are almost healthy and you don’t need to spread them with anything because they still taste tender and buttery. I made a number of changes, so this is not really the same recipe as Cook’s Illustrated, but I still want to give them credit for the base recipe.
If you wanted, you could easily make these for dinner instead of biscuits. They are savory, but would also go well with scrambled eggs.