I have made no-bake cookies twice the last, finally I caved and made some gluten-free ones. I HAD too, especially after that many times. Growing up, those were Cliff (my brother) and I’s favorite cookies. We would make them with my momma. I love my mother dearly, but she was not the cook in our house growing up, so these were special moments for us. My dad is a bomb cook, so sorry mom.
Cliff and I loved these cookies, though. I can still playback videos in my mind of us on stools trying to mix and make them ourselves. And then totally stuffing ourselves and ruining our appetite for dinner.
A few years ago I made my first batch of gluten-free ones. After some different experiments, I discovered that coconut and nuts made the perfect combination. The crunch of the nuts makes them perfect. And then I played with honey and coconut oil and coconut sugar. Finally I really hit the sweet spot. And I made them for my markets. They were a top, prized seller. But chocolately food can be a hot mess in the summer heat.
And so I just sort of forgot about them. But making them for a friend and the frat boys last week, had me craving them majorly. Plus my nephew Trenton loves my no-bakes, he says they’re the best. And I don’t take the opinion of a 7 year-old lightly, they are brutally honest. If he didn’t like them or thought they were bad, he would tell it to me straight. My nephew Gavin has straight-up told me before that something I made was awful. Continue reading “Gluten-Free Cherry No-Bake Cookies”→
Cabbage is one of my favorite foods. I could probably eat it every day. Cooked up exactly how I am about to show you. I actually did this for a while. Ate cabbage every day. I went back and forth from green to red. And I even discovered the beauty and deliciousness of cabbage chips for when I am on the go with no time to fry some up! (Click the link to get in on that action).
What also made this meal SO good was the turkey. One of the advantages of being an adult and being married at the Paulin’s is that you get a smoked turkey for Christmas. My grandfather and uncle are master freaking smokers. Because neither Zach nor I are big turkey fans, we rarely eat it, but this turkey was perfect. Perfect salty. Perfectly juicy and moist.
Maybe it’s because I like oddities. Maybe it’s because I am a colorful character. Whatever the reasoning, I have fallen in love with colored carrots. They seemed kind of a chupacabra to me. I’d seen them in books and on t.v. I’ve read about them. They were like a make-believe fairy tale. A character I never thought I’d come across in little old (not-so-progressive) Terre Haute, Indiana. I had never seen them in person. Elusive I believe is the word.
Imagine my shock and slightly embarrassing giddiness when I was wondering the market a few weeks ago, just assuming I popped into the Pickery booth to grab some cucumbers, and I came face-to-face with colored carrots. As I mentioned, it was embarrassing, my reaction was a little overzealous and exuberant to say the least. You’d have thought it was Christmas or that I’d found money. Or any other plethora of justifiable celebration. No. To me, Brittany, it only takes colored carrots to send me into astronomical happiness. I guess I am pretty easy, but as I’ve said it’s the little things in life.
Last week I went into the cooler at work to find a box full of colored carrots. Hmm….. I was excited once again to see such beauties resting in front of me. I wondered where they got them? I knew, but I had to check. The Pickery is quickly winning me over heart-and-soul (tomorrow I will expand on this). Continue reading “Roasted Colored Carrots”→
Apparently it is national cherry month, or so my man friend tells me. Cherries are my favorite food. Said man friend keeps bringing me dried cherries. And I keep baking them into things that I’ve been giving away. Last week I had intended to make chocolate chip cherry blondies for the market, but I didn’t have cherries. So yesterday, for dinner with my former roommates, I decided to take the leap. However, a little Pinterest inspiration, had me thinking that I should do cherry cheesecake filled blondies. While I was at it, I figured I’d bake them into my heart-shaped molds for a little Valentine festivities. My girls voted that they were pretty tasty. They sure smelled good and I base a lot on smell.
I think by now it’s pretty evident that even for someone who spends a vast majority of my time in a kitchen, I am not immune from messing up.
Last week I got this monstrous, beautiful sweet potato from Heron Bay farms at the market. Ooh I’m going to make mashed sweet potatoes! In my head I was already 10 steps ahead, patting myself on the back for my tasty dish and for being such a good roomie, making some for Heather, who’s been wanting some.
As you can probably guess, my cockiness totally killed my dish. To my mashed cauliflower I generally add a tablespoon or two of cream cheese. And I’ve done the same thing to sweet potatoes in the past. But this time I ended up with this thick mass (okay it was a ball) of sweet potato. Sure I could have added coconut milk, but that would also mean I’d have to have some on hand. Hmm…
I put in the fridge, determined to resolve the issue in the morning. What to do?
Boom, inspiration hits! I have this tendency when my market baking goes awry or if something is not pretty, I just roll it into balls. Little popable things. Why not roll the sweet potato into balls then. While I’m at it, why not let them roll around in a little Continue reading “Sweet Potato Balls”→
I did this recipe originally for a cooking class. What I liked most was that it used coconut flour. In my head I would love to use coconut flour more than almond flour, but it is tricky devil to work with. It can get quite dense, a bit chalky. Certain things it rocks at, like frying fish or chicken. A slight dusting goes a long way. But when it comes to baking I find it less friendly. Although I confess it is better than almond flour in cakes and cupcakes. I think the apple and the spices help it in this recipe. Tasty! Warmed up curled around a fireplace, this would be a great little Fall treat. I plan on posting a Snickerdoodle Apple Cobbler Friday, so I thought: what better to prepare or segue into that than with an apple cookie?!?!
I am going to be cooking with a lot more coconut ghee coming up so I thought this weeks vlog would then feature Coconut Ghee. What the hell am I talking about. Part of my former life included a lot of research. Basically what the government has taught us is bull****. This ridiculous low-fat trend started in the 70’s and we have gotten fatter and more unhealthy. Your body needs fat, period. Ever heard of fat-soluble vitamins? Oh you know vitamin D, vitamin A, just to name some of the heavy hitters. We need them. Our kids need, especially our growing, developing children. Of course we need to look at the sources of fat we get. The crap vegetables oils they tell us our heart healthy, more BS. They’re completely inflammatory. Coconut oil, raw grass-fed butter, cod liver oil, grass-fed tallow, and a first pressed olive oil (I’ll do more on this another week) are my choices of fats to cook with. Of course you can get good fats from things like egg yolks and avocado as well.
I adore coconut. It is my favorite scent. I even put it on my skin and in my hair. It is a miraculous thing, especially for your health. Coconut oil contain medium chains (most other fats are longer chains). Notable in coconut oil is it’s lauric acid, which the most predominant source of lauric acid comes from breast milk. It’s great for the brain, it’s great for immunity. It is a must. Plus we add the ghee to it. Ghee is a clarified butter. Get it from grass-fed cows and it can contain the fat-soluble vitamins, as well as Weston Price’s Activator X (vitamin K2). What is even better is the smoke point. This stuff holds up at high temperatures. Whereas oils (olive included) lose nutrition with heat. Coconut ghee can stand the heat. Plus this is a self-life dream. Keep it on the counter. It’s mostly saturated-fat so it is a semi-solid at room temperature. Ghee alone they say can last out on the counter for over a year and not use it’s freshness or flavor. Oh yeah and this stuff tastes amazing. Best eggs of my life and two years ago I ate eggs twice a day for at least 4 months. Change the oil and it was a whole other ball game!
Part of what I love about the farmer’s market is the community feel of it. The friendly farmer lovingly tending and raising your food. Bring it to you at the market. I also love Midwestern values. People can just be downright friendly. Last week when my tent was blowing away with the wind, they stepped into to help me. Another instantly gave me her number and address when I expressed an interest in kefir. Call me, come right over when you’re done here, I’ll give you some grains. Not only did I get some gifted grains, but I got an instructional lesson and a taste (boy was it good, more to come on this soon). Then today’s post happened thanks to these giving people. My dear friend Mary brings me some Sorghum and says: I want some gingersnaps. I can do that, I’m on it. Then at the end of the market the Amish couple diagonally across from me came bearing gifts of sorghum. Take it, I just made it this week. Holy cow, I think I need to take this and I need to make some gingersnaps. I confess I was a sugar-cookie, sandie kind of cookie girl, but my family (notably my mom and my grandma Dreher claims them to be their favorites) are avid fans. So for them, for you I have made some gingersnap cookies. Thank you Mary. Thank you to the Market. Thank you, thank you to all.
Cauliflower Pizza crust has been my go-to option pizza option over the years, but this weekend I decided I wanted to cut out the cheese. Thus, this delicious pizza pie was created. So good. For an hour afterward, Tab and I reflected in awe about how good it was. We would be silent or watching a movie and randomly blurt out: man that pizza was the shit. It was our first dinner together since I’ve been crashing there. My take is that if this is the first thing we made, think of the potential of great dishes we can make. Wow, wow, wow this was divine, any cheese would have taken away from the great flavor.
Here is peach number 2 recipe of the week. When I finished slices my peaches for the crumble, I was left staring at two more peaches. What to do? What to do? What to do? Well, since it is heating back up outside, let’s make ice cream! Amazing! Great combination and layering of flavors. Here we go, no preamble and banter today, we’re just going to launch straight into the recipe.