I usually talk. Or write. But this time I’m listening. As I baked up my latest recipe I had my current-favorite playlist at top volume in the kitchen. I listened.

To inspire.

To enjoy.

To dance.

To take me to a different place.

To breathe.

What are you listening to right now?

What is your playlist inspiring you to do?

Mine’s leading me to bake up a batch of biscuits. The weather is kinda grey, and biscuits seem like comfort food but I’m going to add some color and heat. Just to spice things up a bit….like track no.12…

Smoked Jack & Jalapeno Buttermilk Biscuits

Source: me

Makes approximately 15 biscuits

• 1 C all-purpose flour
• 1 C whole wheat flour
• 2 tsp. baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/3 C Bothwell Smoked Jalapeno Pepper Monterey Jack Cheese
• 4 Tbsp butter roughly cut up
• 1 C buttermilk
• 1 tsp honey
• 15 pieces of thinly sliced jalapeno

• Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
• Combine flours, baking powder and soda, and salt. Stir in cheese. Using your hands, mix in the butter until the mixture resembles coarse crumbs (or you can use a pastry blender if you don’t want to get your hands dirty).
• Combine the buttermilk and honey. Using your hands (or a fork if you must) mix together the wet and dry ingredients to form a soft dough. Turn onto a lightly floured surface. Pat into a ball then roll out to about 3/4″ thick. Cut into 2 1/2″ rounds using a cookie cutter or whatever you have on hand.
• Place on your parchment lined sheet, top with a piece of sliced of jalapeno and bake for about 12 minutes.
• Best served warm!

Notes:

• Because these are de-fatted (a term recently gleaned from my mom’s 1964 Mennonite Treasury Cook Book) they really are best eaten warm. And with soup. Maybe a Chipotle Corn Chowder.
• Each biscuit has about 110 calories, 4 g fat, and 152 g carbs. Just in case you wanted to know.

Being my best self isn’t me being perfect. Perfect is boring. And one-dimensional. Yet, so often I use it as a shield and man-oh-man can it get heavy. It takes a LOT of courage to be vulnerable. And authentic. And reveal my imperfect self. Because if I look happy and “perfect” people won’t judge me or blame me, or see my inner-most self right?

Maybe…not so right.

Maybe I will drop my perfection shield and take part in the Perfect Protest. That’s right…I’m going to find the courage and compassion to say that I am enough. Me and all my glorious imperfections. And you can either love it or leave it because I am going to start believing in who I am. Wanna join me?

Here’s my Glorious Imperfection List. Make one of your own and join the Perfect Protest. Leave it in the comments or just write it for yourself.

• I beat myself up. Often.
• I can be judgemental.
• I like hearing gossip.
• I get jealous.
• I am competitive. Not always in a good way.
• I eat when I am lonely. Which is a lot.
• I bake when I am bored (which is a lot. Hence the recipe below.) and it doesn’t always turn out perfect.
• I hate shaving my legs.
• I watch way to much TV and still call it “taping” when I program the PVR.
• I can work all day in my stinky running clothes and think nothing of it.
• I don’t always love myself.
• The older I get the less I judge others about the use of Botox.
• I swear.
• I am doing the best I can.
• I have dreams.
• I like to tell it like it is.
• I love kissing and being kissed.
• I am learning to forgive myself.
• I like cheesy, romantic movies.
• I have crazy, flexible shoulders.
• I always have treats in my hand bags.
• I am a wife, an aunt, a daughter, a sister (in-law), a friend.

I AM ME.

Hello Courage!

Apple and Pecan Bread

adapted from Bumbles & Light

• 1 1/4 C whole wheat flour
• 3/4 C all purpose flour
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• pinch each of cloves and nutmeg
• 3/4 C maple syrup
• 2/3 C non fat vanilla yogurt
• 3 Tbsp butter, melted and slightly cooled
• 1 tsp. vanilla
• 2 eggs lightly beaten
• 1 C grated apple
• 1 C 1/2″ apple chunks
• 1/3 C pecans
• cinnamon and raw sugar for sprinkling

• Preheat your oven to 350. Lightly grease a 9″ x 5″ loaf pan.
• Whisk together the flours, baking powder, baking soda, salt and spices.
• Whisk together the syrup, yogurt, butter, eggs, and vanilla. Mix together the flour mixture and wet ingredients. Gently fold in the apples but do not over mix.
• Spoon the batter into your prepared pan. Sprinkle with the pecans, a little extra cinnamon and raw sugar.
• Bake for about 45-50 minutes or until done.
• Cool for half an hour on a cooling rack before removing from your baking pan.

Notes:

• My bread didn’t look perfect. It kinda baked over the sides. I should have used a loaf pan a little bit larger (notice how not all loaf pans labelled 9″x5″ are actually the same size?). But despite the loaf’s imperfections it tasted great. And I even brought some over to my Mom & Dad who didn’t care that it wasn’t perfect in appearance.

Ever feel that path you’re on is super rocky and overly steep? Like a single track up the side of a mountain, no end in sight with tons of outcropping rocks, and roots? And that you keep tripping over those stupid rocks stubbing your toes and skinning your knees? Now, most people would likely do the “mature” thing and take a deep breath, re-focus, and keep putting one foot in front of the other. Persevere.

But today I am going to take the plunge and say “SCREW YOU PATH.” That’s right. Suck it path.

I am starting a new path. A different path. You know that sign that keeps blinking in your brain, it’s neon lights flashing on and off saying “Please stay on path. Keep off grass.” Like some kind of warning that you’re going to wreck the grass (huh? what grass?) if you step off. Like a newly planted lawn at a park. Well I am going to trample that green grass.

I’ve been looking downward at the path for so long, in such a concentrated effort not to stumble, just following along, single file, because that’s what everyone else does, that I’ve forgotten to look up. I’ve forgotten to be myself. Forgotten to look at the bright sun shining (almost) every morning, forgotten to admire the beautiful red and yellow leaves on the trees and forgotten there even is a “me.” And maybe if I look around hard enough, just maybe I’ll see a tiny off-shoot for the start of a foot trail that no one else sees.

I think forging a new path will be scary. Little stones will get stuck in my shoes and scuff my Marc Jacobs leather (but that serves me right for wearing Marc Jacobs in the country anyway). My pedicure will chip. I might even lose a toenail (which, believe me is not pretty). But it will be MY path. MY choice. It might seem like off-roading to some (in fact, it likely will to most people) but I need to find my own way. Maybe rip out a few sign posts along the way (I’ve never really liked heeding authority anyway). Get a little adventurous….try something unfamiliar and unknown.

Like…(wait for it)…. salad with maple roasted squash. I might even get crazy and put some spicy, hot pecans in the salad. Maybe even some spinach and pears. Never tried it before but I know in the end it will be worth it.

Mixed Greens Salad with Maple Roasted Butternut Squash

inspired by Bite Me: A Stomach Satisfying, Visually Gratifying, Fresh-Mouth Cookbook

Spicy Pecans

• 1/2 C coarsely chopped pecans
• 1 tsp olive oil
• 1/4 tsp cumin
• 1/4 tsp ground cinnamon
• 1/4 tsp chili powder
• 1/8 tsp cayenne pepper

• Preheat your oven to 450 degrees. Line a medium sized baking sheet with aluminum foil (why make clean-up any more difficult than necessary?) and coat lightly with non-stick cooking spray.
• Toss the pecans, olive oil, and all the spices together.
• Spread the nuts out on the cookie sheet and bake for about 5 minutes or until lightly toasted.
• Set aside to cool. Don’t turn your oven off; you’ll need it for the squash.

Maple Roasted Butternut Squash

• 3 C peeled and cubed butternut squash
• 2 Tbsp maple syrup
• 1/2 tsp kosher salt

• Line your baking sheet with fresh aluminum foil and lightly spray with non-stick spray.
• Toss the cubed squash with the maple syrup and salt.
• Spread the squash evenly on the baking sheet and roast at 450 for 20 minutes. Stir and then continue to bake for another 5-10 minutes until the squash is lightly browned.

Maple & Balsamic Vinaigrette

• 3 Tbsp balsamic vinegar
• 1 Tbsp dijon mustard (I use whole grain)
• 2 Tbsp maple syrup
• 2 Tbsp fresh orange juice
• 2 Tbsp apple juice
• 2 Tbsp olive oil
• salt and pepper to taste

• Whisk all the ingredients together and store in an airtight container in the fridge.

For the Salad

• 8 C mixed salad greens
• 2 large pears, cored and thinly sliced
• 1/2 C dried cranberries

• Toss the greens with the desired amount of dressing (there is more than enough for several days worth of salad). Top with the pecans, squash, pears and cranberries. For a full meal deal bake a few skinless chicken breasts that you’ve marinated in maple syrup, orange juice, dijon, s&p, and little Worcestershire sauce.

Notes:

• The salad serves about 6-8 as a side and about 3-4 as a main dish.
• That being said, the amounts are guidelines. Adjust according to what you like best. For example, I would add a few extra pear slices and squash to my salad and limit the dried cranberries and pecans in an effort to enjoy the salad fairly guilt free (because it’s getting cold on my morning runs. No need to make them longer than necessary!). But most of all…take the time to enjoy…and look up from your path, whatever it is that you’ve chosen.

Ladylike suits with pencil skirts, a strand of pearls and opera length suede gloves.

Gin Gimlets and Manhattens.

The glamour of the 1950’s is a throwback to timeliness sophistication. A time when everything appeared classy. A vintage decade  where mature elegance and beauty were the ideal (the commando, bare-all celebutard unheard of). And playing against this aloof innocence was a sensual “femme fatale.” The pin-up girl. A little Betty…and a little Joan (Just threw that in. For all you Don Draper fans).

Parisian lace basques, stiletto heels and red lipstick. Oh swoon….

But who says you can’t have it both ways? Take a closer look at Ava Gardner: beautiful, elegant, classy…and a lot sexy. Nothing says you can’t be a stay-at-home woman a la the 50’s, who bakes up a mean pie, while under that apron (as we’ve previously discussed)…..

So channel your inner 1950’s heroine and go a little vintage… whether it be Parisian lace glamour  (I’m daydreaming of wearing this) or chic “housewife” (there is no reason we can’t be wearing a little lace under our refined attire) everyone at your next dinner party will be impressed with hand formed mini pies: Bettys, Joans, and Dons alike. Indeed, it will be a classic affair. The dinner that is….

Mini Fruit Pies

Inspired by Smitten Kitchen

Pie Crust:

• 2 C flour
• 1/4 C sugar
• 1/2 tsp salt
• 1 C COLD butter
• 8-10 Tbsp ice water

• Whisk together the flour, sugar and salt. Chill in the fridge or freezer for at least half an hour.
• Cut the butter into the flour mixture until chunks are pea sized. Slowly mix in the ice water. Do NOT overwork the dough. Form into two balls, wrap in plastic and chill in the fridge at least one hour or up to 24 hours.

Peach & Bourbon Filling:

• 2 Lbs. fresh peaches cut into 1/2″ dice. Quite small pieces.
• 1/4 C flour
• 1/4 C sugar
• pinch of salt
• 1 Tbsp Bourbon
• 1/2 tsp. vanilla extract

• Mix everything together. If peaches are not in season (I’ll admit it. I did not post this recipe in a timely manner) try which ever fruit is in season. This weekend I’m thinking I’ll try apples and a little dark rum. I’d omit the flour with apple pies. And exchange the vanilla with a bit of cinnamon.

Making the Mini Pies:

• On a lightly floured surface roll out one ball of dough to about 1/8″ thickness. Using a round cutter ( I used a 4 1/2″ circle and a 6″ circle) cut out circles of dough. Transfer to a parchment lined baking sheet and chill while working on next ball of dough. Repeat until all the dough is used up.
• Spoon about 2 Tbsp of filling, depending on the size of circle you cut, onto one half of each circle of dough. Using your finger, brush a little cold water around the circumference of the dough then fold it in half over the filling. Seal each hand pie pinching it together with your fingers so the filling can’t escape. Then make it look pretty by using a fork to create a decorative edge. Repeat the process for all the mini pies and place them back on the parchment paper. Put the pies back in the fridge to chill for at least 30 minutes.
• Heat your oven to 375 degrees. Remove the pies from the fridge and cut a slit in the top of each pie and brush lightly with an egg yolk wash (Just an egg yolk lightly beaten. You can can add a splash of milk or cream if you want.). Sprinkle generously with sanding sugar then bake for about 20 minutes or until golden brown and the tops are just slightly crackled.
• Remove from oven and let cool before serving with vanilla ice-cream.

Notes:

• Pie crust is so easy. Please, please give it a try! There is no excuse for store bought.
• Have fun with the recipe – try different fruit combinations like blueberry and lemon, raspberry and pear, basically whatever you can find that is in season.
• These mini pies also freeze well. Once you’ve formed the pies, instead of placing them back in the fridge to chill, place them on the parchment lined sheet in your freezer. Once they are frozen, you can place them all in a zip lock bag for up to three months. To make, remove the desired number of mini pies from the freezer and place on parchment lined sheet. Instead of thawing on the counter, I place mine in the oven while it preheats. Once the oven reaches 350, bake them the recommended time. Don’t forget to cut a slit in the stop and sprinkle with sugar!

I think we’re at a point in our relationship (Yes…you…and I. Us) that it can withstand this brutal honesty: I have never tasted a Whoopie Pie simply due to it’s name. It makes me giggle. And think of inappropriate things at inappropriate times. The name itself even sounds funny. Check out what Wikipedia (which never lies by the way) says about Whoopie Pies.

Whoopie Pie.

Whoopie Cushions (developed by a true Canadian).

Makin’ Whoopie a la Ella Fitzgerald.

Are you laughing yet? Just a little? Cracking a smile? Because I don’t think we laugh enough.

I think laughing at myself & a strong sense of wit are healthy forms of self-criticism. What else can you do when you check out at the grocery store after a week of avoiding said store, numerous groceries bagged and piled high in the cart, only to realize your wallet is at home? Often, I try use laughter in an effort to replace tears. Strong emphasis on “TRY.” Coleridge said laughter is oft an art to drown out the outcries of the heart with which I completely agree.

Are we laughing less and less? I think we need smiles and laughter just like we need love. According to Max Beerbohn (August 24, 1872 – May 20, 1956, English Essayist): only the emotion of love takes higher rank than that of laughter. I love laughing together with my husband; it’s one of our last stress-free forms of communicating. It brings us closer. It keeps our imaginations and intuitions alive.

Besides, anyone can be passionate and romantic but it takes real lovers to be silly (Rose Franken).

And eat Pumpkin Whoopie Pies.

Cinnamon & Maple Pumpkin Whoopie Pies with Maple Cream Cheese Filling

source: me (but similar recipes seem to be floating on the interwebs)

makes 36 assembled Whoopie Pies

Pumpkin Cookie

• 1 1/2 C all purpose flour
• 1 1/2 C whole wheat flour
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 2 Tbsp cinnamon
• a pinch each of ginger, cloves and nutmeg
• 1 C white sugar
• 1 C brown sugar
• 3/4 C vegetable oil
• 2 Tbsp maple syrup
• 3 C canned pumpkin (NOT pumpkin pie filling)
• 2 large eggs
• 1 tsp vanilla extract

• Preheat your oven to 350 degrees and line your cookie sheets with parchment paper.
• Whisk together flours, salt, baking powder and soda, cinnamon, ginger, nutmeg and cloves.
• In a different bowl whisk together sugars and oil until well combined. Repeat with the eggs. Repeat yet again with the pumpkin. And lastly, whisk in the vanilla and maple syrup.
• Mix together the wet and dry ingredients until fluffy and well combined.
• Drop the dough by the Tbsp onto your baking sheets. These cookies to puff up and expand quite a bit. Bake about 12 -14 minutes or until a toothpick inserted into the cookies comes out clean.
• Cool completely on either the baking sheet (if you have enough) or a cooling rack.

Maple Cream Cheese Filling

• 3 C icing sugar
• 1/4 C butter at room temperature
• 8 oz. light cream cheese at room temperature
• 1 tsp vanilla extract
• 3 Tbsp maple syrup
• pinch of cinnamon

• Beat the butter and cream cheese until smooth and fluffy. Add the remaining ingredients and beat until fluffy and well combined.

To assemble the Whoopie Pies, once cookies have completely cooled, place a large dollop of filling on the flat side of a cookie. Sandwich with another cookie. Press down slightly so the filling spreads evenly to the edge of the cookie. Refrigerate cookies on parchment paper at least 30 minutes before serving.

Notes:

• The cookies are are a beautiful, dark color with intense flavor. If you want something milder reduce the cinnamon and only add ginger, cloves and nutmeg to your taste.
• These cookies stay good in the fridge for a couple days but make sure they are on parchment paper (not wax paper or anything else you deem to try). The bottoms will get soggy if you don’t.
• These cookies freeze really well too. I love the frozen cream cheese filling.
• Each Whoopie Pie has approximately 285 calories, 9 g fat and 53 g carbs which you will completely burn off being silly and listening to Ella Fitzgerald.

I was catching up with a friend the other day and the friend made the comment “So…still the same old Melanie.” And, I blithely replied “Yes.”

But I’m not.

Why was I so glib with my response? The past couple of years have changed me more than I can admit and I don’t feel, even close, to the same person I was last year, last summer, or even last month (Thanx Eugenia. Click here if you’re not familiar with my constant companion.). And I’m not talking about going from blonde to red (much to my dismay I in no way resembled Christina Hendricks), to blonde, to quasi natural. Maybe I was rather off-hand with my reply because if you have to ask and you can’t see past the tangible, you don’t know me well enough to deserve to understand different.

I have the same appearance, on the outside. I dress the same. Still have long hair. Oh, I might carry a new handbag. Or wear an au currant shade of lip stain. But overall…the same. On the outside.

Yet I am different. Different enough to know who my close confidents are and why I count them as best friends. Different enough that I’m finally learning who I can count on long term and learning to better cherish their friendship. Different enough to feel okay with having people earn my trust in them instead of giving it out freely. Different enough that I’m better at protecting myself from being hurt.

That Eugenia…she teaches some tough lessons.

So, I guess I’m the same, same…but different. Kinda like these bran muffins. At first outward appearance they look like regular bran muffins. But, upon closer inspection you can taste complex subtleties like coffee. You get close enough to them, take the time to get to know them and you just might be pleasantly surprised.

{Not Your Regular} Bran Muffins

Source: me

• 4 C whole wheat flour
• 4 C bran
• 1/2 C packed brown sugar
• 2 tsp.  rounded, baking powder
• 2 tsp. rounded, baking soda
• 1 tsp. rounded, salt
• 2 C cold, strong brewed coffee
• 2 C milk
• 5 large eggs at room temperature
• 1/2 C oil
• 1 1/2 C unsweetened applesauce
• 2 tsp. vanilla extract
• 3 C raisins (or substitute for whatever you might like: dried cranberries, fresh blueberries, etc)
• optional: replace 1/2 C flour with 1/2 C ground flax

• Soak the bran in the coffee.
• Sift together flour, baking soda, baking powder, and salt.
• Beat oil, sugar, apple sauce and eggs until very well combined. Add in milk and vanilla to combine. Add in bran/coffee mixture.
• Whisk together dry ingredients and wet ingredients.
• Stir in raisins (or whatever other yummy goods you’ve chosen).
• Allow to stand at least four hours before baking.
• Bake in paper muffin liners at 350 degrees for 20-23 minutes.
• Makes 40 muffins.

*This batter can be stored in the fridge for up to six weeks.

Notes:

• Because these muffins are quite healthy (read super low in fat and calories. As in, you don’t need to run to the ends of the earth.) they are best after they’ve been frozen. I’m not sure why but super low fat, baked goods, are always better after they’ve been frozen. If you want a slightly less healthy version increase the oil to 1 C and decrease the apple sauce to 1 C. If you really don’t care at all, omit the apple sauce all together and use 2 C oil.
• If you chose to store the batter in fridge and bake the muffins when you’re hungry for them add fresh ingredients as you bake them. Ie. if you’re adding berries instead of raisins add the berries just before you pop them in the oven.
• If you’re baking the “low mileage” muffins don’t forget to line your muffin tray with paper liners. The muffins will stick even if you grease your muffin tins.
• These muffins freeze really well. Because really…who has room for an ice-cream pail of muffin batter in their fridge?
• Per muffin there is about 150 calories, 4 g fat, and 27 g carbs.
• Same, same…but different. You’re kinda giggling if you’ve been to Thailand, Cambodia or Vietnam.

I’ve never wanted to be a princess.

Do you remember, as a young kid, settling into the over-stuffed couch in your parents basement, every Sunday evening at 6 pm with a buttery bowl of popcorn, eagerly awaiting for CBC (the one clear channel for those of us with Farmer Vision growing up on the prairies) to start it’s weekly Walt Disney episode?

It was never the fate of the damsel in distress that captivated me. I liked the tough girls. The girls that jumped their horses over fallen trees and weren’t scared when their horses spooked and ran for miles, riding without a saddle or bit and bridle (thanx a lot Dot). Girls that had witty one-liners and bossy, bad-ass attitudes. The scheming girls who went after what they wanted. Girls that had no interest in being rescued by some uber macho knight. I admired the girls that rescued themselves.

I was never called Princess either. Not by my Dad. Not by my (boy)friends. I was called Miss Blue or Trixie. I had skinned knees, climbed trees and could hands down, beat my brother in a water gun fight. Still could, but don’t tell him.

I think the mischief-makers have more fun. They have a twinkle in their eye and a sense of adventure.  Maybe that’s why I was drawn to this chocolate bread. It’s not a pound cake. Or a snack bread. It’s not your typical, obey-all-the-rules, whole wheat and healthy bread. It’s a dark, nefarious yeast bread. It’s chocolatey and really not good for you. Just a little bit villainous and unexpected like the aforementioned girls with a sassy individuality…

Chocolate Artisan Bread

Source: Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois

• 4 oz. bittersweet chocolate
• 1/2 C unsalted butter
• 2 C lukewarm water
• 1 -1/2 Tbsp granulate yeast (NOT quick rise)
• 1-1/2 Tbsp Kosher salt
• 4 large eggs, lightly beaten
• 2/3 C honey
• 5-1/2 C unbleached flour
• 1 C cocoa
• 5 oz. finely chopped bittersweet chocolate
• butter for greasing the pan
• sanding sugar for sprinkling on top of the loaf

• Melt 4 oz. chocolate and butter stirring until smooth. Set aside
• Place water, yeast, salt, eggs and honey in a large bowl. Gently stir. Mix in the flour, cocoa, 5 oz. finely chopped chocolate and melted chocolate/butter. Mix together until there are no lumps of flour. Cover (not with an air tight lid) and let rest for about two hours.
• Divide the dough in half to make two breads. If you are not baking both loaves at one, freeze one for later use. The dough will be very stiff and not very stretchy because of all the butter and chocolate. Unlike “regular” bread this does not mean your dough is too dry.
• Grease a 9″x5″ loaf pan and sprinkle lightly with granulated sugar. Sugar helps the loaf pop out of the pan later and does not give the loaf a chalky-white appearance like a dusting of flour would. Place one of the dough halves into the pan and press into a smooth shape. Cover the pan loosely with plastic wrap and allow to rest for 1 hour 45 minutes or up to 2.5 hours if your kitchen is cool and drafty. The dough will not rise a lot.
• Preheat your oven to 350 degrees.
• Sprinkle dough liberally with sanding sugar.
• Bake in the center of your oven for 45-50 minutes.
• Remove from oven and cool 10 minutes on a baking rack before removing from the pan to cool completely.
• Eat with peanut butter or jam, and a big dollop of cream cheese. Try it toasted for breakfast. How about a sharp cheddar cheese and apple sandwich for lunch. Maybe in a bread pudding for dessert….

*If you have frozen the bread dough, remove from the freezer, let come to room temperature then place in greased loaf pan, let rise up to 2.5 hours. Bake as per instructions above.

Notes:

• For a sweeter bread use a sweeter chocolate.
• That’s all. It’s easy. Make it.

I believe in pink.

I believe that laughing is the best calorie burner.

I believe in kissing, kissing a lot.

I believe in being strong when everything seems to be going wrong.

I believe that happy girls are the prettiest girls.

I believe that tomorrow is another day and I believe

in miracles.

-Audrey Hepburn

Show up to a little girl’s fourth birthday party with trays of sweet, little indulgences and you’ll draw gasps of delight from young and old alike. Happy girls, with tutu skirts and sparkly tiaras, holding little pink cupcake confections will bestow smiles that are like kisses to your soul. And for a moment everything will be right. And you will laugh too. And be glad you wore your pink skirt.

Cupcake Pops

Inspiration: Bakerella

Cake Recipe: Cooking Light

Frosting: my own

Makes 25 cupcake pops

Cake:

• 1 -1/4 C flour
• 2 Tbsp cocoa
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 -1/4 C sugar
• 3 Tbsp unsalted butter at room temperature
• 1 egg at room temperature
• 1/2 C + 2 Tbsp buttermilk
• 1 tsp white vinegar
• 1 tsp vanilla
• 1 Tbsp red food coloring

• Preheat oven to 350 degrees
• Lightly grease a 9″ square baking pan
• Beat eggs, sugar and butter until well combined.
• Add dry ingredients in two batches alternating with buttermilk. Mix until just combined
• Ad vinegar, vanilla and food coloring. Mix until the food coloring is even dispersed.
• Bake for 20 minutes or until done.

Frosting:

• 2 Tbsp butter
• 4 oz. cream cheese
• 2-1/2 C icing sugar
• 1/2 tsp vanilla
• Beat all ingredients until combined. You will need a VERY stiff frosting; add more icing sugar accordingly.

Decorating:

• Dark chocolate
• Pink chocolate
• Various sparkles, smarties, and accoutrements to make your cupcakes pretty
• Candy sticks

Instructions:

• Once your cake is completely cooled, crumble it in fine pieces into large bowl. Using your hands mix in about 1 to 1-1/2 C frosting. Roll the mixture into 25 balls and place on a wax covered cookie sheet. The balls should be about 1-1/4″ to 1-1/2″. Cover with plastic and chill for several hours or pop in the freezer for about 15 to 20 minutes.
• Once chilled, use a really small flower shaped cookie cutter to shape into cupcakes. I used a 1-1/4″ flower cookie cutter. If you use a larger one your cake pops will become to top heavy on a stick and might just slide down the candy stick. Take each ball and roll into more of a long oval. Push the oval into the cookie cutter until about half is sticking out of the top in a mound. Gently push the bottom of the cake pop out and set back onto the cookie sheet. Repeat for every, single cookie ball (at this point you will be glad you are only making 25).
• Return to fridge for several hours or freezer for 15 to 20 minutes.
• Meanwhile, melt some dark brown chocolate for the bottoms.
• Remove cupcake pops from the freezer/fridge and dip each bottom into the melted chocolate just to the point where the mounded (top of cupcake) shape starts. Lay chocolate side up on wax paper and insert candy sticks in while chocolate is still wet. Be sure to push the stick in as far as you can for the most support. These little cupcakes are pretty heavy what with all the cream cheese and chocolate. Be sure not to get water in the melted chocolate or it will separate and look like crap.
• Dry completely for about 20  minutes.
• Repeat with pink chocolate, dipping the mound until it meets the dark chocolate and covers all exposed areas. It helps to have a toothpick handy to help the chocolate get into all the nooks and crannies. It also helps if the pink chocolate isn’t too hot; if it’s thicker it doesn’t run down the sides as much.
• Decorate to make as pretty as you want.
• Place in a piece of styrofoam to dry (or anything available to push the candy stick in).

Now sit back, admire your hard work…and obviously, taste test. Several times.

Notes:

• For more detailed instructions and even a video, click on over to Bakerella’s blog.
• You can use any cake recipe you fancy, but make sure it’s a dense cake. If the cake is to light and fluffy the cake pops won’t hold on the candy stick. Same with the frosting: make sure it’s stiffer then you would normally make.
• I think that’s it….and since they are so cute here’s a few more pix.

Another weekend has come and gone. And what has it left in it’s place?

Monday.

Who the hell likes Mondays anyway? Certainly not I. But there must be some sort of invisible energy helping me out today because I’m feeling particularily hopeful. I’m thinking this crap funk I was in, is saying good-bye and shedding itself like a snakeskin.

Could be that I have something to work for this coming weekend (stay tuned for more details). After all, there nothing like a hard deadline and a little nervous energy to motivate one’s self. Could be a beckoning adventure to the Middle East; I could really use a change in scenery. Could be an extra tasty Monday morning breakfast treat. Maybe it’s just the simple task of starting my week off with a fast morning run while the sun shines down happily on me.

Whatever it is…I’ll take it and if this attitude of optimism sticks I might just turn into a lover of Monday mornings.

Either way, the aroma of freshly baked Raspberry & Cream Cheese Breakfast Buns can’t help but make me smile. Any morning of the week.

Raspberry & Cream Cheese Breakfast Buns

Source: The Complete Magnolia Bakery Cookbook

• 1 1/4 C flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 8oz. package light cream cheese, at room temperature
• 1/4 C unsalted butter
• 1/4 C unsweetened applesauce
• 1 C sugar
• 2 large eggs, at room temperature
• 1/4 C milk
• 1/2 tsp vanilla extract
• 1/2 C raspberry preserves

• Preheat oven to 350 degrees.
• Lightly grease or line a muffin tin.
• Combine flour, baking powder, baking soda, and salt.
• Beat butter, applesauce, sugar and cream cheese until well combined. At least three minutes. Add eggs one at a time and beat well after each. Beat in vanilla.
• Add the dry ingredients to the cream cheese mixture in two additions alternating with the milk. Mix until just combined.
• Fill muffin cups with batter about 3/4 full. Drop several small spoons of jam/preserves on top of each bun. Swirl with a knife to make a decorative pattern.
• Bake for 25-30 minutes or until done.
• Allow to cool then dust with confectioners’ sugar

Notes:

• These tasted really good with blueberry preserves as well however, they did not look as pretty. The batter turns a grey/blue around the jam. I picked up some great preserves at my local farmer’s market but feel free to use whatever you like.
• The recipe made 15 buns (more like muffins) in jumbo liners.
• Each bun has about 260 calories, 8 g fat, and 42 g of carbs.
• While these are a great kick off to a Monday morning, wouldn’t they be equally as great on a lazy Saturday morning eaten in bed?

Do you ever take a second to just stop, and look at all the great people surrounding your life?

If I take a breath and think of my friends, I can picture specific moments in time that sum up our friendships. Almost like a snapshot, you can picture the friend that taught you the importance of taking a break from your daily grind to revel in a full bellied, from the gut, laugh.  Or the friend that always pops up at the right time, with the right words of advice, a stack of magazines and a carton of Ben & Jerry’s. How about that dear friend that takes your grumpy love, reminds you that when things aren’t going your way they are still there for you, and throws love back at you. I can picture my best friend in a moment that, to me,  sums up the entirety of our beautiful friendship.

We all need them. Dear friends that remind us we are all extraordinary in our own ways. Friends who love that we walk to our own beats, forge our own paths, and have our own quirks. Friends we can count on.

Next time your soul needs a hug, like mine did last weekend, invite your best friends over. Laugh, turn up the tunes, dance like you’re the only one in the room, and feed your soul with something you love: friendship, a couple bottles of wine, and great appetizers for sharing (like savory coconut crepes)!

Coconut Crepe Appetizers with Hoisin Dipping Sauce

Source: House & Home Magazine

Coconut Crepes:

• 1 C coconut milk
• 2/3 C water
• 1 C rice flour
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/4 tsp turmeric

• Sift together rice flour, sugar, salt and turmeric.
• Whisk together coconut milk and water. Whisk in the rice flour mixture until the batter is lump free.
• Pour  a 1/4 c batter into a greased pan on medium heat (it should make about a 3″ round crepe). Once bubbles appear on the surface of the crepe, flip it and cook until both sides are lightly browned. The crepe should be a little crispier then a regular crepe.
• You can make these several hours ahead of time and reheat, on a single layer on a baking sheet, at 350 degrees for about five minutes.

Vegetable Topping:

• 1 C julienned carrots
• 1 julienned green pepper
• 1/4 small onion, diced
• 1/2 C sliced mushrooms
• 1 minced garlic clove
• 1 C bean sprouts
• 2 Tbsp chopped cilantro

• Stir fry all ingredients except sprouts and cilantro until tender crisp, about five minutes. Add in bean sprouts for one minute. Remove from heat and stir in cilantro.

Hoisin Chili Dipping Sauce:

• 1/3 C water
• 1/4 C hoisin sauce
• 1 tsp fish sauce
• 1 minced garlic clove
• 1 tsp thai chili paste (sambal ulek)

• Combine all ingredients in a small sauce pan. Bring to a boil and simmer for one minute. Let cool slightly before serving.

Notes:

• I served these as an appetizer but they would be great as a main course with a few shrimp, or maybe some ground pork thrown in with the veggies. Of course, you could make the crepes bigger and maybe double the recipe depending on how many you’re serving.
• This recipe is the ideal amount for an appetizer for four people
• I miss my best friend. I wish we could see each other more often!