I have been a longtime reader of Alisa’s blog, One Frugal Foodie (longtime as in years!). She also has a kickass book: Go Dairy Free (my Go Dairy Free review here). Bobby (my husband) and I are both semi-lactose intolerant (he is more so) and I am always inspired by Alisa’a dairy-free recipes. I hope you all enjoy this one!
I was so honored when Maggie asked me to do a wedding-themed guest post! I have been with my husband, Tony, for fourteen wonderful years, and I am happy to tell Maggie that we grow closer every day.
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I had a really wonderful chat with a friend tonight about women’s work and what that means. Did you know yesterday was International Women’s Day?
I don’t consider myself a feminist, at least not in the traditional sense. I don’t think that women should have to have high-powered executive jobs or wonderful exciting careers to prove that they are just as capable as men. I do think that the work women do for their families should be considered just as important as the work that a CEO does (if not more important, actually). I think the feminists of the 60s and 70s got it wrong, and I think they actually made life harder for women of my generation.
I have a few career goals, but I also have family life goals. And in the meantime, here are some things I might do if I could do whatever I wanted all day:
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While making this recipe I felt like I had transplanted myself to another era. This is a recipe of the 50’s (60’s? 40’s?). I could see my grandmother mixing these ingredients on a late fall afternoon, preparing a semi-homemade dinner for her family and waiting to hear about her husband’s and her children’s days.
I like to think that I’m going to be a good wife and mother some day. What this means exactly I’m not sure. I hope to cook good food, take care of Bobby, have a nurturing home, and in general have a healthy life. Being happy and healthy are probably my top priorities.
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One of my very first recipes I ever posted was a recipe for oatmeal raisin cookies. I had been making them almost nightly for my housemates (this was my last semester at Cornell in December 2007)and they were disappearing as quickly as I could cook them. I called them Oatmeal Raisin Applesauce Cookies; that was one of the first times I “healthified” a recipe.
This weekend I spent time in New Jersey visiting my family. My sister is an avid baker and she wanted to make oatmeal cookies on Saturday, so of course I recommended my recipe. We were out of applesauce and I don’t believe in margarine anymore so I told her how to change it around. They came out so well that I want to repost it here.
Banana Oat Cookies With Treats
- 3/4 cup flour (whole wheat or white)
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Happy Boxing Day!
I’m still in Miami and loving this gorgeous “winter” weather. Bobby’s family has been amazing and we’ve been having a really fantastic time.
I’m actually home alone right now; I feel kind of sick so I’m missing out on dinner plans. I just had Christmas leftovers (turkey, mashed potatoes, and some veggies) and they were just as delicious today as they were yesterday. The recap is coming soon. In the meantime, check out these gorgeous pictures my dad sent me…
My mom makes Bûche de Noël every few years. Bûche de Noël is a traditional European dessert that’s served during the Christmas season. It’s also called a Yule Log. It’s mostly a French thing – the countries/provinces that make it (France, Belgium, Quebec, Lebanon, and more) are all francophone.
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Yesterday I gave you a teaser about my gingerbread house adventure – you get the full story today!
A week ago (last Sunday – when I blogged about exercise) I took the subway out to Flushing to visit my (Bobby’s) aunt and uncle. Auntie Jo had offered a while ago to teach me how to make real gingerbread houses – the recipe was from her German housekeeper (I think she said it’s from 45 years ago). I jumped at the opportunity – Auntie Jo is so sweet and I love learning new things about baking.
When I got there we got breakfast (see this post for my New York bagel). Auntie Jo had made the dough the night before (you have to chill it) so when we got back, we started with the baking process. Here is the recipe (hand-typed from Auntie Jo’s recipe book):
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This week has been a little bit crazy; I’m glad to be sitting at home relaxing (finally).
On Sunday I spent the day with my aunt (well, aunt-to-be-after-I’m-married) baking. Auntie Jo and Uncle Morris picked me up in Flushing and took me to this great bagel shop where we had breakfast:
A whole wheat bagel with ham, swiss, and mustard. It was so good. I didn’t quite finish it but I did bring the leftovers home and had them later. Auntie Jo suggested it and she got the same!
I hate to do this to you, but I haven’t finished decorating the houses so I’m going to save the gingerbread post for tomorrow or later this week. But I do have a teaser:
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When I saw this recipe over at 101 Cookbooks, I knew I had to try it. Many Asian desserts use the red adzuki bean and I always like them a lot. I recently bought a loaf of red bean bread, which is similar to cinnamon swirl – except the swirls were a smooth and creamy red bean paste. It was delicious. I wanted to try this recipe with the adzuki beans, but alas, I was short on time and couldn’t find canned adzuki beans. I did buy a bag of dried adzukis for another time, but decided to settle for black beans, at least for now.
I also decided to try three permutations of the recipe. I love butter, but some people watch calories. I subbed out the butter in 2 variations and tried them with applesauce and then with mashed banana. I made three half batches and tested them on my coworkers, friends, and roommates. I think the banana won out in the end, but the applesauce was a close second and (surprisingly) butter was a definite last.
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Everyone loved these vegan cinnamon buns. I was looking for a healthy cinnamon rolls recipe, and I came across this recipe from Don’t Eat Off the Sidewalk, a great vegan blog. I changed it a bit.
- Halved the recipe but still used the full packet of yeast.
- Doubled the amount of filling (meaning I used the normal amount, even though I was halving the recipe).
- It’s not quite vegan, because I used honey in the glaze… But only because I didn’t have powdered sugar. So you can easily make it vegan again.
Anyway, these disappeared after dinner, so I think they were a success. Here’s my version of the recipe…
Vegan Cinnamon Buns | Pumpkin Sticky Buns Recipe | Healthy Cinnamon Rolls
Cinnamon Buns Ingredients
- 1 package dry yeast
- 2 tablespoons warm water
- 1/2 cup pumpkin puree
- 2 tablespoons almond milk
- 2 tablespoons butter or vegan margarine
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Julia, my sister, is going to give our Grammie and Aunt Mattie homemade bread for Christmas this year. Last night we decided to do a run-through to see how it would come out. I found a recipe for a Cardamom braid in Cooking Light, so I modified it (a lot) and came up with my very own. It’s quite simple to make and came out better than any bread I have made in the past.
Spiced Holiday Bread Braid Recipe
- 1 1/3 cups almond milk
- 1/2 cup sugar
- 2 tablespoons butter
- Lemon rind from one lemon plus a dash of lemon juice
- 1.5 teaspoons spices – allspice/pumpkin pie spice/cinnamon
- Dash of salt
- 4.5 cups whole wheat flour (separated), plus extra for kneading
- 2.5 teaspoons yeast
- 1 egg white
- Cooking spray
- 1 egg white mixed with 1 tablespoon water
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