Thursday, January 12, 2017

Seeded Rye Pound Cake

I have noticed a loooot of healthy stuff on the line lately (name that movie.) I am frankly a little sick of it. I don't like having the holiday band-aid ripped off so quickly. I am clearly not on the whole 30, eat clean, "new year, new you" band wagon. I am on the pound cake band wagon.

This pound cake is full of rye flour, nuts, seeds and healthy fat. It is also drenched with glaze and soaked with honey. I like to ease my way out of holiday indulgence, ya see?

This cake is wonderful plain, served up with coffee for breakfast or a snack. The glaze is optional but pretty. Choose your own adventure. Either way, it won't last long. 

Seeded Rye Pound Cake
adapted from Heidi Swanson's Near and Far
fills a 9 x 5 loaf pan

1 c + 2 Tablespoons dark rye flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 Tablespoons toasted sesame seeds
1/2 c pepitas (shelled pumpkin seeds)
1/4 c sunflower seeds
6 Tablespoons coconut oil at room temperature
1/2 c granulated sugar
1/4 c warm, runny honey
1 teaspoon vanilla
1 egg + 1 egg yolk
zest of 1 small lemon + 1 Tablespoon lemon juice
1/2 c whole fat plain yogurt
- - -
1. Pre-heat oven to 350F and grease and flour the loaf pan
2. In a small bowl combine the flour, soda, salt and all seeds; set aside
3. In a medium bowl mix together the oil and sugar until it is light and fluffy (I used a wooden spoon but you can definitely use a stand mixer with a paddle attachment)
4. Add the honey, lemon zest/juice and vanilla, mixing until incorporated
5. Add the egg and yolk, mixing until incorporated
6. Add half the dry ingredients, stirring to combine, followed by half of the yogurt; repeat with remaining dry ingredients and yogurt
7. Pour the batter into the prepared pan
8. Bake at 350F for 35-40 minutes (edges will begin to darken and the cake will be golden brown)
9. Cool completely before glazing** or dusting with powdered sugar

**Quick vanilla glaze: In a small bowl combine 3/4 c sifted powdered sugar with 1 teaspoon vanilla extract and 2-3 Tablespoons milk or cream (depending on the consistency of glaze you want!)

Sunday, January 1, 2017

The holidays in pictures

Christmas eve snacks/ buche de noel ice cream cake/ Santa cookies/ gifts at 5am/ daddy&daughter cuddles/ snowy Leavenworth/ pretzels with extra cheese sauce

All in all, a successful holiday season!

Friday, December 23, 2016


We are all up in Christmas right now, so I thought it would be fun to do a quick "currently" post. 3...2...1... GO!

I am currently...

...watching: I am going through my favorite Christmas movies and shows right now. I save the really bad, b-list Christmas rom-coms for when Jeff is working. They are my favorite (12 Dates of Christmas, I am talking about you.) Jeff and I binge-watched Westworld and loved it! Oh and we watched the Gilmore Girls revival and I have so many feelings... mainly WHY DID THEY MAKE IT?

Image result for westworld

...reading: I started Harry Potter and the Cursed Child. It is good so far and I am surprisingly into it considering it is a play and not my favorite format to read. I also read my favorite blogs in the morning before work now, it is nice to scroll through them while I have my breakfast.

...listening: to the ambient noise of a baby monitor and the Black Keys.

...making: I am prepping tomorrow's dinner that includes a roast, an ice cream cake (decorated like a yule log) and hopefully a glass of wine!

...feeling: craving a good yoga practice

...eating: all the Christmas cookies and SPRINKLES

Image may contain: one or more people, people sitting, people eating, child and food

...planning: our packing list for Leavenworth

...loving: this time of year and sharing the holidays with Rosemary!

Image may contain: 1 person, sitting

After a quiet Christmas we are heading to Leavenworth to play in the snow for a few days. I hope everyone has a relaxing holiday with friends and family!

Saturday, December 17, 2016


  • Welp I did it. I officially used an entire jar of molasses this baking season. Yes, baking season is a thing, much like football season or hunting season.

One of the recipes I made using molasses was this gingerbread. It was cakey and dense and bittersweet and pretty great. Rose and I ate it for snacks and dessert until it was gone.

Remember making snowflakes with coffee filters? The ones where you fold the filter up and make different cuts before unfolding your "snowflake?" Well I made one of those and used it as a template for powdered sugar dusting purposes. 

You can definitely not make a ridiculous snowflake craft and simply sprinkle powdered sugar over the cooled cake before serving. Or better yet, add a scoop or two of vanilla ice cream. Or maybe add a smear of peanut butter and call it a post-run "recovery snack." Do with it what you will!

  • Gingerbread
  • makes 1-9" round (I used a pie plate)

  • 1 1/2 c AP flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • pinch ground black pepper
  • 4 Tablespoons unsalted butter, cut into 1/2-inch chunks
  • 2/3 c dark brown sugar
  • 2/3 c molasses
  • 2/3 c boiling water
  • egg
  • powdered sugar (for serving) 

- - -

1. Preheat oven to 350F and grease/flour a 9-inch cake pan (or pie plate)
2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon , pepper and cloves; set aside
3. In a large bowl, combine, butter, brown sugar, molasses and boiling water, whisking until butter is melted
4. Temper the egg into the wet ingredients (crack egg into a small bowl, add a small amount of the warm molasses mixture and whisk until the egg is warmed; add the warm egg mixture to the large bowl and whisk to combine)5. Add dry ingredients to wet ingredients and whisk until just combined and there are no more lumps
6. Pour batter into prepared pan and bake for about 35 minutes, until the edges are dark and the middle feels firm to the touch
7. Cool before dusting with powdered sugar and serving!

Sunday, December 11, 2016

Life with Rose: A year and a half in

Rosemary is a year and a half old... how did that happen?

Rose is a running, screaming, laughing, high-fiving, constantly eating, independent toddler.

It is a joy to be able to watch her grow up each day. She is going through a major language growth spurt right now and talks all the time. My favorite word of her's is "cook-oo" which means cookie. She will go into the kitchen, look up at the cookie jar and say "cook-oo..." and then I give her all of the cookies. And my wallet. Kidding (kind of.)

This girl is always eating and will try just about everything we put in front of her. She isn't a big fan of pork, but apart from that isn't picky and has a great appetite. Her favorite foods are eggs, anything flavored with chili powder or curry, stew, apples and cheese.

Most days we take her to a park or somewhere outside. She is fearless and loves slides and climbing.

Moving created a little bit of a issue with sleeping. Rose had a bit of trouble adjusting to the new apartment. We were also apprehensive about sleep training and letting her cry it out in a more communal living environment. It has taken a bit of time, but she is sleeping through the night in her crib again. 

I am so excited to share the holidays with this girl! Every morning she comes out into our living room and says "pretty" which means it is time to plug in our Christmas lights. We have plans to take her to zoo lights and the Nutcracker.

My favorite days are Saturdays. Jeff works Friday night, so we let him sleep in a bit. I like taking Rose out and walking around before the city has really woken up. It is peaceful (and often includes pastries.) 

This girl brings us so much joy!