blueberry almond blondies

Blueberry Almond Blondies

i think it’s common knowledge,
i don’t know,
that blondies are brownies?
but without the chocolate.
i never understood that,
because without chocolate
what’s the point?

it’s mid-july,
my hair is in a ponytail
we survived our week with the nephews
(i’m officially the shortest Wilson now…)
and, somehow, i find myself
ridiculously entangled in a Korean Skincare Routine.
most of the things i do is for the laughs,
and this right here is garnering a shit ton of that,
especially since i’ve been video-ing the washing my face endeavors.

in other news,
we watched The Big Sick, which made me laugh-cry-cringe-roll-my-eyes
we’re watching Big Brother, and stupidly i’m hooked
we’re also watching A Place to Call Home and the Doctor Blake Mysteries,
both on PBS (the latter on netflix, too!)
we watched hasan minhaj’s homecoming king, that was sad and entertaining and mainly funny
being from baltimore, of course we watched the Keepers, which is a tragic and frustrating watch.
last, i’ve been listening to a silly lil podcast that usually has me howling: Potterotica. yeah. no words.

to answer my question above,
the point is,
i had all the ingredients,
plus blueberries
and i thought it was high time i tried blondies.
and now i get the point.

Blueberry Almond Blondies

blueberry almond blondies
adapted from dolly+oatmeal and tending the table

*note: the original recipe calls for arrowroot powder, which i don’t have and i didn’t want to add yet another random ingredient into the cupboard. thankfully cornstarch makes a great sub. also, it calls for an ass amount of sugar and since i seem to measure things with my ass, and not wanting to add more inches to said ass, i cut the sugar amount by alot (i don’t know what the math equation is, just know i cut it back). it’s still plenty sweet.

1 1/4 cups almond flour
1/2 cup cornstarch
1 tsp baking powder
1/2 tsp salt
2/3 cups sugar
1/2 cup olive oil
2 large eggs
1 tsp vanilla extract
1 tsp almond extract
handful of fresh frozen blueberries
sliced almonds, toasted, for garnish

preheat oven to 350Β°F. grease 8Γ—8β€³ square baking pan, set aside.

in a large mixing bowl, add the almond flour, cornstarch, baking powder, sugar and salt, mix with whisk or fork.

one by one by, add in the liquid ingredients: eggs, olive oil and extracts.

still till combined, it will be thick. don’t be alarmed.

pour batter into prepared pan, and spread evenly to all corners.

bake for 14 minutes.

remove and strew berries around, try to not be like me, and spread out the berries evenly.

bake for another 15 minutes, until the edges get browned and looks crispy.

cool and remove from pan, scatter the toasted sliced almonds, cut into squares, or tear off chunks and eat by handful, whatever, i’m not judging you.

BAM!

Blueberry Almond Blondies

4 years ago: chocolate wonderfuls
3 years ago: blueberry clafoutis
2 years ago: strawberry + kefir popsicles
1 year ago: chicken enchilada bake

jasmine tea + mango jello

Jasmine Tea + Mango Jello

hot damn,
it looks like a post
will go up for june!
barely made it.

we’re headed into july,
which means we are hosting our nephews soon,
and i’m ridiculously excited about it.
we’re headed into the woods,
where i’ll worry about bears and ticks
and mosquitoes,
oh my.

hope your summer is going well!

Jasmine Tea + Mango Jello

jasmine + mango jello
serves 2

note: dw loves him a good boba tea, i don’t care for it, but the local boba shop has pineapple jello that they add to their jasmine tea and damn if i’m not addicted to them.

brew tea according to preference, chill

1 mango, skinned, pitted and cubed
1 1/2 cup boiling water
2 1/2 tsp agar agar, i use the telephone brand, in powder form
maple syrup to taste, optional

in a small sauce pan heat up the water. when it reaches a boil, add the agar agar, remove from heat and stir to melt.

in a vitamix or blender, blitz the cubed mango, you want it as smooth as possible. add the maple syrup if the mango isn’t sweet to your liking.

carefully add the hot water to the blender and blitz to mix through.

pour into a container with a flat bottom. i used a rectangle pyrex container.

cool to room temp and then put in fridge to chill further and harden. (at room temp, it should be hard to the touch already)

when ready, cube the jello, be mindful of the size and that they’ll go up the straw.

to assemble:
add a few tablespoons (or whatever amount that you fancy) of the mango jello cubes to glass. pour the cold tea over it and play the game where you try not to eat all the jello pieces before the tea is gone.

BAM!

4 years ago: s’more donuts
3 years ago: veggie dumplings in spicy sauce
2 years ago: meringue cups + mango curd
1 year ago: raw blueberry coconut tart + nut crust

balsamic berry + ginger cereal bars

balsamic berry + ginger cereal bars

oh it’s been a week.
things that happened:

how the temps were simultaneously
warm but the winds cool,
or, how i had the chance to eat poorly,
but instead ate salad and guacamole and rice cakes.
how i joined the Y and bought myself
a black 1 piece bathing suit so that i could
do water aerobics.
how i did F O U R photo shoots
for these breakfast bars,
in 2 different spots around the abode.
it’s a wonder there were any
left to photograph.

balsamic berry + ginger cereal bars

balsamic berry + ginger cereal bars

*note: these are a little on the cloying side, i would cut back the sugar by half, though the hit of balsamic does cut through, lending a rounder taste to it overall.

1 cup softened butter, i use green valley organics
1 cup brown sugar
2 cups quick cooking oats
1 1/2 cups plus 2Tbl spelt flour, divided
2 cups dried berries (my local mom’s has blueberries, cranberries & cherries. take your pick)
1/2 cup chopped candied ginger
6 oz container of plain yogurt, i use green valley organics
1 egg, lightly beaten
1/4 cup balsamic vinegar, i use Hare Hollow’s Blackberry Ginger

preheat oven 350F.

in large mixing bowl, cream butter and brown sugar.

to the creamed mixture, add the oats and 1 1/2 cup of spelt flour, until just blended.

set aside about 1 1/2 cups for topping.

with the rest, pressing into greased 12×9 pan.

bake for 10 minutes.

meanwhile, in a bowl, combine the dried berries and candied ginger, and mix it with the yogurt, egg, and balsamic vinegar. add in the remaining 2 TBL spelt flour to soak up some of the moisture.

spread wet mixture of partially baked crust.

dot the top with remaining crumb mixture.

bake 20-25 minutes.

cool on rack., cut into squares.

fridge leftovers.

BAM!

balsamic berry + ginger cereal bars

this post was sponsored by Hare Hollow. all opinions are my own.

hot pot + condiments

Randoms

a few things have shifted
in the last few years:
i don’t wear make up much anymore,
like my cakes,
my face is naked,
and it’s all the better for it.
i’ve also leaned twds repeat recipes,
meals that stand the test of time,
but mainly,
dishes that i know are pleasing
and full-filling.
hot pot makes an appearance
when the weather turns
for the cold,
and then to the ebbing winter,
bookends in autumn and spring,
it is best shared with friends,
though it’s just as lovely for two.

Randoms

there are plenty of versions,
though i am partial to the viet style
(surprise surprise).
differences are in the dipping sauces
and the broth.
the recipe i’ve featured is the most commonly
found in my family home,
though one of the sauces is japanese in origin.
there was the one time i made a stinky anchovy-pineapple sauce
that i absolutely adore,
but would hesitate to serve to friends.
these pictures are from past hot pot gatherings,
as the most recent shared meal did not
garner any publishable pix.
we’ve been hit with a wave of freezing temps,
and this has kept us afloat until spring makes her appearance.

Randoms

hot pot dinner + condiments
serves 2 – 8 people

*note: when i make this, i don’t really measure anything. it is all based on what is available in the pantry, and how things taste that day. but these are the general list of ingredients, but i recommend tasting as you go. like, i’m freaking out right now trying to think up how i made the sauces because i do not have exact amounts, and it never comes out the same every time. it still tastes good though…

the meal itself:
mushrooms – any variety
tofu – cubed to bite size
variety of sliced meats – wegmans and asian markets now have them available, already cut and packaged
meat and fish balls – can be found in frozen section of asian markets, i gravitate twds the shrimp, fish, beef and pork balls
glass noodles
baby bok choy, and whatever else greens you fancy to eat

hot pot stock:
1-2 bottles of beer, usually Heineken
2-4 cups of bland chicken stock, no sodium or as little as possible
2-3 bruised lemongrass stocks
2″ knob of ginger, smashed
2-3 cloves of garlic, smashed

add all together in pot, bring to a boil and simmer, with lid on, for about 30 minutes.

dipping sauce #1 – spicy soy sauce:
1 cup soy sauce or tamari
1/4 cup rice vinegar
3 TBL maple syrup or honey
3 cloves of garlic, minced
2″ knob of ginger, grated
1/2 cup of water, give or take
juice of half a lime
1 tsp sesame oil
garlic-chili sambal, optional, to taste

in a jar with lid, mix everything together. taste it. add more of something if needed. you’re aiming for hits of sweet, sour, and salty.

dipping sauce #2 – goma dare/tahini miso sauce
3 TBL rice vinegar
1 TBL mirin
1 heaping TBL miso
1/3 cup tahini
1 TBL soy sauce or tamari
2 TBL maple syrup or honey
1 garlic clove, minced
2″ knob of ginger, grated
1 tsp sesame oil
water to thin

in a jar with lid, mix everything together. add water to thin, you’re aiming for almost a dressing-like consistency, season to taste.

to assemble the entire thing:
put the electric hot plate in the middle of the table. simmer the hot pot stock. remove the lemongrass stalks, ginger pieces and garlic cloves.

while that is doing its thing, display the plates of sliced meats and veggies around.

assemble all your friends and go to town with the cooking of everything.

when i’m hosting, i usually play facilitator… i leave it to each person to cook their meats according to preference. i usually throw in the glass noodles, handful of bok choy/greens, meatballs, tofu and mushroom… then everyone else can choose sliced meats to cook at their leisure.

as the meal goes on, the broth gets deeply flavored from all the added meats, seafood, and vegs. you can sip the soup if you want. add more stock or beer as needed.

BAM!

hot pot

3 years ago: quinoa chocolate cake (gluten free)
2 years ago: seaweed sushi bites
1 year ago: ginger tumeric latte

butternut squash polenta & veggie sausage

Butternut Squash Polenta + Veggie Sausage

it’s Sunday morning,
10:00am,
i’m under a thick blanket
my friend Nuria knitted for me,
a parting gift made up of
old, random strands of yarn i had laying around.
the sun is full on bright out,
but the day lies,
because it’s below freezing.
i’m watching The Mind of a Chef,
season 4, episode 3,
trying to be motivated
and inspired to make something in the kitchen,
instead, all i can think about is
sipping a negroni.
first, i don’t even like gin,
the shit tastes like shit.
second, it’s taken about 4 watches of
Gabrielle Hamilton for me to even like her.
third, it’s now going on 10:30 in the A M.
BUT!
the way she describes
how the gin ebbs the edges of a hard day,
how the campari’s bitterness coaxes an appetite,
the combination leaves you warm, hungry,
and then the vermouth brings it all together.
damn, an aperitivo for breakfast, please!

and, should you find yourself,
later in the day, still awake,
breakfast for dinner it is…

Butternut Squash Polenta + Veggie Sausage

butternut squash polenta & veggie sausage
makes 4 servings

note: this dish came about because we had a butternut squash on our counter since autumn. for a hard veggie, it doesn’t really take that long to cook, especially when it’s chopped small. cooking two ingredients that take a fair amount of time to be done, together, seemed to make sense. and then to bring it all together, i topped with breakfast stuff. i’ve always viewed breakfast for dinner meals to be fun, somehow whimsical, but always satisfying and warming.

1 cup of polenta
a cup, give or take, of cubed butternut squash
1 bay leaf
4-5 cups of homemade veggie stock, or water

veggie breakfast sausage patties, chopped
1/2 onion sliced
olive oil
1 glove garlic minced

medium-hard boiled eggs, sliced in half
chopped chives, dried or fresh, optional, for garnish

in a large pot, heat up the veggie stock or water, along with the bay leave. bring it to a boil and slowly stir in the polenta and squash. reduce heat to medium and simmer. stir every so often, when you think of it, but think of it often. you’re aiming for a soft creamy mixture, anywhere from 20-30 minutes. you might have to add more liquid if it gets too thick. salt/pepper to taste. if you’re fancy, mix in a pat of butter.

between stirrings, in a skillet, heat up a splash of olive oil. add in the sliced onions and a sprinkle of salt. mix until well coated and then add in the minced garlic. you’re aiming for soft and tender and browned caramel-y onions. don’t burn the garlic.

push the onion/garlic mixture to side, and heat up the chopped veggie sausage.

to assemble, ladle in a scoop or two of the polenta. top with sauteed onions and chopped veggie sausage. finally, add on half an egg and garnish with chopped chives.

BAM!

Butternut Squash Polenta + Veggie Sausage

another polenta option: creamy polenta and roasted mushrooms
3 years ago: ultimate white cake
2 years ago: overnight steel cut oats
1 year ago: ny style cheesecake