What shame you ask? Well, remember my New Year’s cleanse. Yeah… well… it didn’t go over so well.

The best laid plans, I tell you.

BUT! There is good news. I’m keeping the details under wraps for awhile longer, but I am currently working [...]]]> Here I am, hiding my shame behind a cute cat picture.

Bindhi is technically from Phoenix, so she’s still undecided on this whole “snow” thing.

What shame you ask? Well, remember my New Year’s cleanse. Yeah… well… it didn’t go over so well.

The best laid plans, I tell you.

BUT! There is good news. I’m keeping the details under wraps for awhile longer, but I am currently working on my 4th cookbook, to be out late this year! Yay! I will probably start recruiting testers in March, so keep your eyes open.

Otherwise, I promise to actually start posting about, you know, food again soon.

How are you resolutioners holding up? Anyone still on track?

1.) It’s not actually my recipe
2.) It’s not so much a recipe as it is food assembly

Alas, it’s in alignment with my cleanse. Oh yes, and it’s delicious.

I used this recipe, but [...]]]> So this is a quick Treat of the Week that I feel is a cheat because:

1.) It’s not actually my recipe
2.) It’s not so much a recipe as it is food assembly

Alas, it’s in alignment with my cleanse. Oh yes, and it’s delicious.

I used this recipe, but added some lime juice and zest to the mix– delicious! These tasty morsels and hitting the spot when the chocolate cravings kick in. Plus, we all know that I have a soft spot for pistachios, so that doesn’t hurt either.

Do you have any simple sweet treats from nature that you turn to?

When’s the last time I’ve posted a real food recipe? [...]]]> Well, I’m usually not one for New Year’s resolutions (although, the interwebs might say otherwise). However, this year, when my future sister-in-law (F-SIL®*) suggested this cleanse, I eagerly signed on. Our motto for the year: work hard, eat clean and talk dirty!

When’s the last time I’ve posted a real food recipe? Hmm… a long time. I’ve been living off of convenience foods and weird meal plans for too long. What a better time to recalibrate and spend some quality time with my lovely family?

Today, I prepped by roasting veggies.

Acorn squash

Beets and sweet potatoes

Goo that is currently drying into flaxseed crackers

I also roasted a butternut squash… and then realized that I have a lot of beta carotene going on this week. I guess my initial goal is to avoid turning into George Hamilton this week.

Additional color will be added to my rainbow by way of green smoothies, lots of fruit and some roasted bell peppers, cauliflower and tahini.

I’m working up some other tasty treats to add throughout the week.

What kinds of goals are you guys working towards this year?

*I can’t take credit for F-SIL® (pronounced “eff-cil), as my brother coined the phrase.

And I don’t.

So, instead I’m going to repost two tasty recipes that are not only delicious and healthy, but will also help revive your liver after [...]]]> Every year I promise myself that I am going to make some amazing culinary feat of deliciousness involving black-eyed peas to blog about for New Year’s Day.

And I don’t.

So, instead I’m going to repost two tasty recipes that are not only delicious and healthy, but will also help revive your liver after your New Year’s Eve celebrations.

First we have the Mighty Minestrone Soup, which is a great platform to use up assorted veggies from your fridge.

If you’re too hungover short on time to wait for the black-eyed peas to cook up from dried, try this vibrant green soup, subbing canned black-eyed peas for the white beans.

Have a safe and happy New Year’s!

Click here more information on the history of eating black-eyed peas on New Year’s day.

The winner of the Fabric-by-Fabric book is: Sharon! Congratulations! Be sure to check it out at your local book or sewing store. It’s an excellent book and I’m sure after the busy-ness of the holiday you are deserving of a [...]]]> A day late in announcing the winner– I was too wrapped up in family fun!

The winner of the Fabric-by-Fabric book is: Sharon! Congratulations! Be sure to check it out at your local book or sewing store. It’s an excellent book and I’m sure after the busy-ness of the holiday you are deserving of a present to yourself.

Here is a picture of a gift I made for my soon-to-be-sister-in-law to christen the new house she and my brother purchased this summer.

Happy Holidays and here is to a very Happy New Year!

My mother is superhip and crafty. So crafty, in fact, that she has had patterns in the very popular One-Yard-Wonders books. Their latest offering was just released upon the world Fabric-by-Fabric One-Yard-Wonders book. You are all so creative, I know that many of you dabble in [...]]]> And now for something a little different.

My mother is superhip and crafty. So crafty, in fact, that she has had patterns in the very popular One-Yard-Wonders books. Their latest offering was just released upon the world Fabric-by-Fabric One-Yard-Wonders book. You are all so creative, I know that many of you dabble in crafty activities, so when the kind folks at Storey Publishing offered to have me participate in their blog tour and let me do a giveaway for their latest crafty tome, I knew you’d all approve. You many be running out of time to whip up a creation before Christmas, but you could use this book to make yourself some well-deserved presents after the holidays craziness dies down.

Their latest installment features different types of fabric– from cotton to corduroy to flannels and everything in between. My mother’s offering is this adorable bunny pillow.

The patterns all use one yard of fabric and run the gamut from bunny pillows to:

Famer’s Market totes to:

Cute cami sets.

I’ll draw the winner on Christmas Eve morning. To enter, leave a comment about the best handmade gift you’ve every gotten or given. This drawing is for US residents only.

In the meantime, check out the other blogs the book is touring. And be sure to leave a comment here!

12/18/2011 Sharon Sews
12/19/2011 LBG Studio
12/19/2011 Carolina Fair Designs
12/19/2011 Under Construction
12/20/2011 Little Blue Cottage
12/21/2011 Craftzine
12/21/2011 Neuroses Galore
12/21/2011 Emily Steffen
12/22/2011 Jenna Lou Loves You
12/23/2011 Spincushion
12/27/2011 One Inch World
12/28/2011 Sew Sew Etc.

But every once in awhile, an odd sort of inspiration strikes. This week was an example of it and I think I’ve invented my new favorite breakfast treat.

Typically, I’m [...]]]> I love making muffins and cookies and cakes. And brownies. And bread. Who am I kidding, if it goes in the oven, I’m in love!

But every once in awhile, an odd sort of inspiration strikes. This week was an example of it and I think I’ve invented my new favorite breakfast treat.

Typically, I’m much more of a sweet person than a savory person. In the a.m. I’m all about pastries and fruit rather than tofu or tempeh. But occasionally I do like some biscuits and gravy.

But I says to myself, I says, “What if they were sweet biscuits and gravy?”

Now, before the idea of sweet “gravy” scares you off, imagine this: lightly sweet and tender, moist biscuits speckled with tart cranberries and orange zest, smothered in a thick vanilla cream “gravy”… now tell me that doesn’t sound AMAZING?! Because it is!

The combination of cranberries and orange zest just says winter to me. This dish would be a perfect Christmas/Chanukah/Festivus breakfast and comes together much quicker than cinnamon rolls, Fronch toast or other more complicated treats, though it also stands on its own as a solid dessert as well. The biscuits are definitely sweet-kissed biscuits, not the weird sugary scone-pucks so often seen in the US. And the vanilla “gravy”… sublime!

Holy Holly Biscuits and Sweet Gravy

Vanilla “gravy”:
2/3 cup organic sugar
2 tbsp. plus 2 teas corn­starch
2 cups milk of choice (the higher the fat con­tent, the thicker it will be)
1–1/2 teas. good qual­ity vanilla extract

Biscuits:
2 cups unbleached all-purpose flour
4 teas. baking powder
2 teas. sugar
sprinkle salt
1/2 cup margarine, cold
1/4 cup orange juice
1/4 cup plus 2 tbsp. milk of choice
1 tbsp. orange zest
1/2 cup chopped fresh or frozen and thawed cranberries
Powdered sugar to “flour” work surface

Preheat oven to 425. Line a baking sheet with parchment.

To make the “gravy”, com­bine the sugar and corn­starch in a small saucepan and whisk until well com­bined. Whisk in milk and cook over medium-high heat to a boil, while whisk­ing. Lower to a sim­mer, stir­ring con­stantly, until sauce thick­ens, about 5–7 min­utes. Add vanilla and cook for one more minute. Remove from heat and pour sauce into a bowl. Let chill in fridge or freezer for 10–15 min­utes or until it is a bit more set, but still warm.

To make the biscuits, in the bowl of a food processor (or a regular bowl), combine the flour, baking powder, sugar and salt. Pulse in the margarine until mixture resembles a coarse meal. Alternately, use the back of a fork or pastry cutter to blend in margarine. In a small bowl, combine the orange juice, milk and zest. Add the liquid to the flour mixture and mix until just combined. Gently mix in the cranberries.

Use the powdered sugar to “flour” your work area and turn out the biscuit dough onto it. Roll out the dough to a 3/4 inch thickness and cut out into 2 1/2–3 inch biscuits. Place biscuits on the prepared baking sheet and bake for 9–11 minutes, until they’ve risen and are golden on the edges.

Serve the biscuits warm and smothered in the vanilla gravy. A side of tempeh bacon would be amazing!

Makes: 12–14 biscuits

You see, I love stuff in my baked [...]]]> In the magical inbetween world, less sweet and buttery than a bar but not as fluffy as a cake, lies a dense but moist creation, speckled with deliciousness. I’ve been making all sorts of creations that are some weird cake/bar hybrid… handheld, delicious and full of goodness!

You see, I love stuff in my baked goods. Nuts, chocolate chips, dried fruit– one or all, I love them. Sadly, not everyone enjoys great amounts of debris in their baked goods.

But sometimes you gotta do things just for yourself.

Peanut butter? Uh huh. Pretzels? Yes. Chocolate chips? Yes! And peanuts? Hell yes! All together in one glorious mouthful!

Hell Yes! Cake Bars

1 1/2 cups unbleached all-purpose flour
1/2 cup quick cooking or instant oats
1/2 cup organic sugar
1 teas. baking powder
1/2 teas. baking soda
sprinkle salt
1 cup milk of choice
1/2 natural peanut butter
1/4 cup mild vegetable oil
1/2 teas. vanilla extract
1/2 teas. mild vinegar
1/2 cup chocolate chips, 2 tbsp. reserved
1/2 cup peanuts, 2 tbsp. reserved
1/2–1 cup crushed pretzels

Preheat oven to 350. Lightly grease and flour an 8x8 pan.

In a small bowl, combine the flour, oats, sugar, baking powder, baking soda and salt. In a larger bowl, whisk together the milk, peanut butter, vegetable oil, vanilla and vinegar until smooth. Add the dry in two batches until just mixed then mix in the chocolate chips and peanuts (excluding the reserved amounts).

Spread the batter into the prepared pan. Sprinkle the reserved chocolate chips and peanuts and the crushed pretzels on top. Bake for 28–33 minutes, until a toothpick comes out clean.

Hell yes indeed!