Today was another wonderful, wonderful day. It started with a strawberry rhubarb bucklethat I mostly made up on the spot, and that turned out delicious. I love when baking just works, and I love that I finally understand so much more about how to combine ingredients to get the desired effect. This morning, I couldn’t have been more proud of my baking abilities.
Then, we spent some time at the playground driving “cars”filling pockets Continue reading
Adapted from Smitten Kitchen
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Here’s number two of my rhubarb deliciousness kick. It’s an adaption of a recipe from my favorite cooking blog, Smitten Kitchen, which interestingly post just as I was getting ready to make muffins of on of my tried-and-true recipes. I loved Deb’s description of them as “a balance […] between the cakey confection we sometimes crave with coffee and [her] insistence that breakfast not be too sweet or rich or guilt-inducing;” since I had planed to take them to a LLL meeting as a healthy morning snack, I was intrigued. When I saw that they only required one egg and that I could double the recipe without having to mess with the grocery budget, I was sold.
Wondering what it means when I say I “adapted” a recipe? Here’s the run-down on this one: I made a few adjustments as I was baking them, plus an after thought change to the streusel. I used whole wheat flour (not even the pastry kind) and swapped her sour cream for whole milk vanilla yogurt; towards the end, you can see in the pictures my “oops” moment of realizing that the wheat flour was going to require more moisture, so I quickly stirred in more yogurt before adding the rhubarb…the recipe below is corrected to avoid this. That’s sort of how I bake: never following recipes to a T and with lots of experimentation. (I also do a lot of guestimation measuring when cooking for our family – mostly measuring with the 1/4 cup and the 1/2 teaspoon whether the measurement is bigger or smaller.) After the near too-dry batter save, these muffins turned out great. I did think that her streusel wasn’t sweet or spiced enough, so I’m made some changes there too. After all that you get my version of Deb’s yummy muffins: Continue reading
Adapted from Better Homes and Gardens New Cook Book
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I know I haven’t written a report card in forever, and I have a million things I should be writing about, but I’ve been spending my free time with my visiting in-laws and I have two rhubarb recipes that are dying to be shared before rhubarb season ends. This crisp just rocks and is a fun alternative to rhubarb pie; if you’re feeling daring, it also makes for a delicious, if slightly decadent, breakfast with yogurt added to the bowl. Mmmmmm… Continue reading
What, I have a blog? And I’m supposed to be writing updates about our life on it? Oh, yeah.
I can’t believe how things have been getting away from me the past few weeks. I feel like I’ve been working around the clock, with Nora, babysitting, keeping house, and doing computer work at night. And, I know the tourist season has started on Nantucket, because we see more of Chris in chef whites than not.Summer is nearly here, but the summer crew doesn’t arrive until next week, so Chris has been working double-time these past few weeks. He had a lot of fun designing the new menu with all sorts of delicious and amazing things, Continue reading