my desk looked like this earlier today:
and now it looks like this:
productive sunday:
I woke up kinda hungover, but powered through. Soo much to get done! This is Spring Cleaning weekend!!!
Casey cleaned the kitchen for me and I immediately started cracking on my chores. It’s soo nice when someone cleans your kitchen for you. It wipes the slate clean and the stress… THE STRESS of having to clean ANOTHER bowl makes me throw in the towel…over and over. I make such a mess in the kitchen and cannot keep up with my brain. It was the equivalent to an 80 minute back massage. I am serious about this.
I went through the freezer and tossed out old crap to make room for the baby food I made this AM. This should last a little while:
I made some croutons out of sourdough wheat bread:
I whipped up some pesto for sandwiches & some pasta this week:
Light & Crispy Coconut Almond Granola
I watched an episode of Martha Stewart last night and saw them making granola. I had no idea how easy it was! Although I didn’t follow the recipe they made on the show, I used the fundamental steps and a combo of what I had laying around in my pantry and I am happy with the results!
It’s really crispy & light—not super dense like some granolas can be. The coconut is yummy and the slivered almonds make me swoon. The taste of it all kinda reminds me of Honey Bunches of Oats cereal-but with a little kick from the ground ginger! I guess what I was excited by most- was the fact that there infinite combos to granola making. Now I can channel some of my inner hippy and go nuts.
This is what I came up with last night:
Granola!
-2 cups rolled oats (not instant)
-1/2 cup slivered almonds
-1/2 teaspoon ground ginger
-1/2 cup sweetened coconut
-1/4 cup maple syrup
-1/2 cup extra virgin olive oil
-1/4 cup brown sugar
-1 teaspoon sea salt
Directions-
Preheat oven to 300 degrees. Mix ingredients together throuroughly & spread out on a large rimmed cookie sheet. Put it in the oven and stir every 10 minutes. 40 minutes total.
enjoy! I’ll let you know what I come up with next. Or if you have a good combo, let me know!
Lemony Asparagus Tart
I am not sure why I made this this afternoon. I had 2 lbs of asparagus in my fridge that I planned to use for an asparagus soup … I JUST cleaned up my kitchen, made it all sparkling clean and decided that I needed to bake something! I guess it was like the equivalent of needing a cigarette break…but in baking form. I can seriously destroy a clean kitchen within seconds!
I find that focusing on executing a recipe really helps clear my head…. Because I am a mother, my thoughts are consumed with WHAT DO I NEED TO PACK IN THE DIAPER BAG? BABY LAUNDRY! NAP TIME! FEEDING TIME! not to mention working, maintaining a household and a marriage! I find that in these 20 minutes or so of baking and measuring, I am at complete peace. It is the calm to my storm.
The best part of it is that I have something to show for it!
This tart was DELICIOUS. It would be a great appetizer…a main course paired with a nice salad…could be a hearty snack….shared with someone special. It also could be a decoration on your kitchen counter that you slowly pick at throughout the afternoon…I might have some experience with that.
The lemon really makes the asparagus pop! It has a nice tang to it and the cheese makes it super creamy. Pair that all with a crispy puff pastry and we are getting down to business. I am excited to make this again and experiment! I’m thinking of adding some mushrooms…or swapping cheese with something else like pesto?
Also must mention how happy the symmetry of asparagus makes me!
and I get dibs on the end piece!
Lemony Asparagus Tart
(adapted from an Everyday Food Recipe)
-1 sheet frozen puff pastry dough
-5 oz. shredded Gruyere cheese
-1 lb. asparagus
-zest of 1 lemon
-1 tablespoon of lemon juice
-2 tablespoons extra virgin olive oil
-Salt & pepper
Directions:
1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
2. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Mix lemon juice, lemon zest & oil together in a small bowl. Brush the asparagus with the oil mixture oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
Looks so cute all cut up huh?
Coconut Cake!
Lots to report from this past weekend-
Let’s start with the cake first even though it was the last thing I did.
My neighbor and I made little nests that were chocolate covered chow mein noodles fashion from a mini muffin tin. Totally cute huh? I decided to put them on top of the cake and plop some Robin’s Egg candies in them. I also bought this edible grass from Target. It was apple flavor & yummy!
here’s the insides:
It was my first time making this 7 minute frosting and I was impressed! It’s incredibly light & fluffy and somewhat guilt free.
The cake was a hit! I had two pieces on Easter night (shhh! don’t tell)
It’s really fluffy and light. It’s like eating coconut clouds.
Coconut Layer Cake
recipe from the Magnolia Bakery Cookbook
Cake:
-1 cup (2 sticks) unsalted butter, softened
-2 cups sugar
-4 large eggs, at room temperature
-1 1/2 cups self-rising flour
-1 1/4 cups all-purpose flour
-1 cup milk
-1 teaspoon vanilla extract
Filling:
-3/4 cup milk
-1/2 cup granulated sugar
-2 tablespoons all-purpose flour
-1 seven-ounce package sweetened, shredded coconut
-1 teaspoon vanilla extract
Frosting:
-3 egg whites
-1 1/2 teaspoons vanilla extract
-1/2 cup cold water
-1 1/2 cups sugar
-1/4 plus 1/8 teaspoon cream of tartar
(for the cake)
1. Preheat oven to 350°F Grease and lightly flour three 9 x 2-inch round cake pans, then line the bottoms with waxed paper.
2. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Divide the batter among the cake pans. Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
(for the filling)
1. In a medium-size saucepan, whisk the milk with the sugar and the flour until thoroughly combined. Cook and stir constantly over medium-high heat (about 5 minutes) until thickened and bubbly. Remove from heat and add the coconut. Stir in the vanilla extract. Cover and cool to room temperature.
2. When cake has cooled, spread half the filling between the first two layers of cake, then the other half between the second and third layers. The cake should be assembled so it can be iced as soon as the frosting is completed.
(for the frosting)
1. In an electric mixer bowl, combine the egg whites and the vanilla extract and set aside. In a medium-size saucepan over high heat, combine the water with the sugar and the cream of tartar. As mixture begins to bubble at edges, stir once to make sure the sugar is dissolved completely, then let come to a rolling boll (about 2 to 3 minutes) and remove immediately from heat.
2. Now, in a medium-size bowl, on the medium-high speed of an electric mixer, beat the egg whites and the vanilla extract with the whisk attachment until foamy, about 1 minute.
3. Without turning off mixer, pour the sugar syrup into the beaten egg whites in a thin, steady stream. Continue beating constantly, on medium-high speed, for about 5 minutes or until stiff peaks form but frosting is still creamy. Frost top and sides of cake immediately. Generously sprinkle top with shredded coconut.
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Also this weekend…..
We worked on our vegetable garden!
We are growing the following tomatoes:
-Sun Gold
-Heartland VFN
-Better Boys
Herbs:
-Sweet Basil
-Thai Basil
-Thyme
It’s the first time I’ve had my own vegetable garden and I am pretty stoked. I really hope it does well! I can’t wait for all of the caprese salads this summer! And maybe I’ll make some Thai Basil Chicken too!
Wish me luck!
While Casey worked on the planting box, I grilled us some sandwiches.
Hot Italian Sausage with Grilled Onions, Eggplant, Zucchini, Provolone, Basil & Mustard. It was a well deserved treat for all the work.
We had Easter dinner at my parents house:
And Cooper celebrated his first Easter! He’s 6 months old now!!!!
He celebrated by making out with his Easter Duck
Hope you all had a wonderful holiday! I know I did.
Fig Crumble
Seriously good folks. SERIOUSLY good. Everything I love in a pie (the crust) without the intense work of making a pie! The figs are perfectly sweet and that crunch. THAT CRUNCH. OMG. The buttery-ness of that crumble…the sweet little hint of sugar…the bite! I am in love.
with a crumble bar!!!
Make it. It’s FANTASTIC! I am envisioning warming some up and scooping some vanilla gelato on top!
*Swoon*
Fig Crumble Bar
(Everyday Food Recipe)
-3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces, plus more for pan
-2 cups plus 2 tablespoons all-purpose flour, spooned and leveled
-1 cup plus 2 tablespoons sugar
-8 ounces dried Calimyrna figs (about 1 1/2 cups), stems removed
-3/4 cup apple juice
-1 teaspoon grated lemon zest
Directions:
1. Preheat oven to 375 degrees. Butter an 8-inch square baking pan; line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang. Butter paper; set pan aside.
2. In a food processor, pulse together 2 cups flour and 1 cup sugar. Add butter; pulse until mixture resembles coarse meal. Transfer half of mixture to prepared pan; with lightly floured fingers, press firmly into bottom. Set aside. Shape remaining mixture into large, moist clumps; transfer topping to a bowl, and set aside. Wipe food processor bowl clean.
3. Make filling: In food processor, blend figs, apple juice, lemon zest, and remaining 2 tablespoons each flour and sugar until a thick paste forms.
4. Using a small offset spatula or table knife, spread filling over crust. Sprinkle with topping. Bake until topping is golden brown, 60 to 65 minutes.
5. Transfer pan to a wire rack; let cool completely. Using paper overhang, lift crumble from pan, and transfer to a cutting board; cut into 20 bars. Store in an airtight container at room temperature up to 5 days.
***I used SALTED butter for this recipe because I love that salty sweet combo. It’s fantastic. I also didn’t have apple juice, so I used a Mango Passionfruit juice instead. It worked out great! I think the point is just to be able to lubricate the figs enough to make a paste and add some subtle sweetness. So if you don’t have apple juice, substitute it with something else!***
overindulge much?
let’s take a little peak of my weekend of overindulging, shall we?
it started off with Dynamo Donuts in SF….
