Saturday, February 18, 2017

Turmeric Tea

This past fall, I was sick all the time. It was a perfect storm of a baby in daycare (hello, germs) a long commute on a crowded ferry and a lack of sleep. While cold medicine can work wonders, I started looking into things that could help me ward off colds and boost my immune system. I stumbled across Gina's recipe for turmeric tea and have been hooked on it ever since.


This tea has a lot of good stuff in it, here's the gist (info comprised from www.fitnessista.com and www.wellnessmama.com)

1. Hot/warm water promotes healthy digestion and improves circulation.

2. Lemon juice boosts your immune system (lots of vitamin C and potassium)

3. Apple cider vinegar stabilizes blood sugar and fights infections

4. Honey has antibacterial and anti-fungal properties

5. Turmeric is a natural anti-inflammatory

6. Cayenne is also anti-inflammatory, boosts metabolism and can help digestion

I like to drink it first thing in the morning or when I get home from work in the afternoon in place of my afternoon coffee. This drink is sweet, savory and spicy all at once. Cheers to keeping sickness at bay!

Turmeric Tea
serves 1

10-12 oz boiling water
1-2 teaspoons raw honey
1/4 teaspoon ground turmeric
1 Tablespoon apple cider vinegar
juice of 1/4 small lemon
pinch cayenne pepper
- - -
Mix all ingredients together in a mug, adjusting the amount of honey and pepper to fit your individual taste (I use about 1 teaspoon honey and a small pinch cayenne.)

Thursday, February 2, 2017

Sugar Cookie Bars

There is a deli a few doors down from the bakery I work at that I occasionally go to buy overpriced soup for lunch. Next to the cash register, they always have a container of cookies. You know the type- large, slightly under-baked sugar cookies covered with a fluffy pink icing. Most grocery stores sell similar cookies and I am pretty sure they are a vice for anyone who has ever tasted one. Every time I see these cookies, I have to repeat to myself "Hannah, you came here for soup, you came here for soup..."  

I saw these bars on Christina's page and knew I had to make them. They are fluffy grocery store cookies, in bar form. There isn't much more to say,  except maybe how cute are Rosemary's little hands???


P.S. These are a perfect treat for your Valentine.

Sugar Cookie Bars
makes an 8x8 pan
from www.dessertfortwo.com

1/2 c butter, unsalted and room temperature
3/4 c granulated sugar
1 egg
2 teaspoons vanilla extract
1 3/4 c AP flour
1/2 teaspoon baking powder
1/4 salt
1 batch sugar cookie frosting (recipe follows)
- - -
1. Pre-heat oven to 350F and line an 8 x 8 square pan with parchment and mist with baking spray
2. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy (this will take a few minutes)
3. Scrape down the bowl and add in the egg and vanilla; mix to incorporate
4. In a separate medium bowl, whisk together your flour, baking powder and salt
5. Add the dry ingredients to the stand mixer and mix on low until the dough comes together
6. Transfer the dough to your prepared 8 x 8 pan and use your fingers to press it into an even layer
7. Bake at 350F for 20-25 minutes (until the edges are turning golden brown and a toothpick inserted into the center comes out crumb-free)
8. Cool completely before frosting

Sugar Cookie Frosting 
6 Tablespoons butter, unsalted and room temperature
2 c powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
milk to thin as needed
a heavy pinch of salt
red food coloring (if desired)
sprinkles (for decorating)
- - -
1. Using the stand mixer fitted with the paddle attachment, cream the butter until smooth
2. Add the powdered sugar and mix on low (frosting will be thick)
3. Add the extracts, salt and milk to reach your desired consistency (I used 2 teaspoons of milk for a spreadable frosting)
4. Mix until smooth and fluffy
5. Tint with food coloring if desired (I used one drop of red liquid coloring)
6. Use to frost cooled cookie bars, top with sprinkles!

Tuesday, January 24, 2017

Lemon Blondies

When I was in college I worked at the campus bakery. I would get up at 3:45am, quickly throw on my jeans and hoodie that smelled like the donuts I made every morning and run to work. During the week, this was my routine.

Saturdays were different though. Well, I guess it would be more like Friday nights to normal people. Starting before the bars closed, I would be at work with the lead baker for brunch production. There were the usual suspects... donuts, quick breads, parfaits, rice krispie treats. But brunch also meant mini cheesecakes, petite scones, two-bite cinnamon rolls and other tiny treats. Saturdays were my favorite days.  

Of all the things we made for brunch, my favorite were the lemon scones. They were soft, dense and studded with zest. I loved those scones. I loved that job. 

Stick with me.

Fast forward seven or eight years (oof.) Jeff made blondies yesterday. Lemon blondies. Lemon blondies that taste exactly like those scones of my past. You know that scene in the movie Ratatouille where Ego first tastes the ratatouille Remy makes for him, that was me.

Image result for ratatouille movie ego eating

Major nostalgia for that time in my life. It is so funny how food can do that to us. 

Follow this link to see some snapshots of my college job taken by flip phone! They are blurry and a little wonky and perfectly capture that time in my life. I am in a few of them and I look pretty much the same, albeit less sleep deprived.

You should also make these blondies because they are lemony and dreamy and perfect for this winter/spring limbo we are in right now.





Lemon Blondies
adapted from wwww.a-kitchen-addiction.com
makes an 8x8 pan

1/2 c coconurt oil, room temperature
1/2 c brown sugar
1/2 c granulated sugar
1 Tablespoon fresh lemon juice
zest of 2 small lemons (2-3 Tablespoons)
1 1/4 teaspoon vanilla extract
2 eggs
1 1/2 c AP flour 
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 c seeds (sunflower or whatever you want)
- - -


1. Preheat oven to 350; grease/flour an 8x8 pan
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the coconut oil and sugars
3. Add lemon juice, eggs, and vanilla and beat until creamy
4. In a medium bowl, whisk together flour, lemon zest, baking powder, and salt.
5. Add the flour mixture to the stand mixer and mix until combined
6. Add the seeds and mix until evenly distributed (the dough will be thick)
7. Spread the dough into the bottom of the prepared baking dish.
8. Bake for 20-25 minutes, the edges will just begin to brown
9. Cool completely before enjoying!

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!