Just Rhubarb.

It’s rhubarb season!  And so I’ve gone and made some rhubarb treats.  They’re nothing original, but they are simple, tasty, and fresh from the garden!!!

The first was adapted from a recipe from Bon Appetit magazine.  It can be found here.  The original recipe calls for raspberries, but I left those out.  The other change I added was sprinkle the top with chopped almonds and raw sugar before baking.  This was a delicious and fresh sweet treat!

The second thing I made was very, very similar.  But individual, aaaaaaand gluten-free.  Though I’m not gluten-free, I have attempted to begin baking at times gluten-free.  I have found that gluten-free baked goods do NOT taste good raw….but once they are cooked, they are deeeee-licious!

I used a gluten-free pie crust recipe found on epicurious.  And then for the compote, just boiled down some rhubarb, sugar, cinnamon, and citrus juice until it was thick.  Then made little pies from my imagination.  Let’s just call them mini, gluten-free, rustic, rhubarb tarts.  For a spring-time, Montana potluck, with local vanilla bean ice cream they were quite the hit!


Carrots+Cookies=Carrot Cookies!

Yummmmm!!  I’m not gonna brag about how tasty these are.  Buuuuuuuuut, I’m going to, because they are!!!  Carrots, and cookies, and slightly sweet goodness!! Eat these up! And enjoy their health benefits (while getting your veggies)! 🙂

Here’s the recipe I came up with one bored, experimental day:

Carrot Cookies

1 1/3 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
1/2 tsp cinnamon

1/2 stick butter (softened)
1/4 cup sugar
1/4 cup honey
1/2 tsp vanilla
1 egg
juice from 1/2  an orange
1 cup shredded carrots
2/3 cup raisins

Mix the dry ingredients (through the cinnamon) in a bowl. Stir well with a whisk.

In a separate bowl, cream together the butter and sugar, add the honey, vanilla, egg, orange juice, shredded carrots, and raisins.

Add the wet mixture to the dry mixture.  Mix until no dry ingredients remain.

Drop by tablespoonfuls on a greased baking sheet.  Place in 350 degree oven for 12-15 minutes until golden brown.

ENJOYYYYY!!!


On Cupcakes

Cuuuuuuuupcaaaaaaaaaaaakes!

Who doesn’t love them?!?!

In the past few years there has been a huge influx of cupcake-only bakeries where those delectable, trendy, perfect little servings of cake with a perfect size dollop of frosting on top are the main feature behind pretty glass cases.  It’s almost like they are works of art waiting to be devoured by serious gourmands and Betty Crocker mix lovers alike.  Google the terms ‘cupcake bakery’ and it yields nearly 12 million results of places where cupcakes are the main feature.  This place in Portland, Oregon for example serves up such flavors as malt ball, pumpkin spice, and peanut butter cookie.  In Beverly Hills flavors such as chai latte, lemon coconut, cinnamon sugar, ginger lemon, mocha, and red velvet are featured at this place.  Not only has the craze taken to cupcake-only bakeries, but also exist thousands of websites and blogs devoted just to those who are fanatic about cupcakes.  Even SIGG has picked up on this recent craze, offering this in their new product line.

I mean, how could you not love cupcakes?  They come in all flavors and different sizes, and It’s your own perfect little size piece of cake!  I’m sure wherever you live, there is a cupcake bakery somewhere close.  Look it up and go buy a cupcake.  Right now!

These are some of my latest creations (though I do not claim to be a cupcake artist nor strive to create works of art like those in the cupcake bakeries, and my seriously gourmand sister would probably claim I have no idea how to make red velvet cupcakes).