Putting Away the Pear Harvest

This is a bad year for apples in our neighborhood. The Golden Delicious tree I usually pick from only produced a handful of apples at the highest branches (ten pounds at the most), and the tree with the red Jonagold-type fruit produced only about 100 apples, most of which the bees and worms got to first. I’ve picked maybe a dozen … Read more

Recipe in a Flash: Strawberry Nice Cream (vegan)

It’s strawberry season! Time for some frozen strawberry decadence. Cashews make this super creamy. Ingredients 1 cup cubes of frozen, unsweetened pear sauce (or applesauce if unavailable) 1 cup frozen strawberries ¼ cup chopped cashews ⅛ teaspoon Truvia (½ packet) Instructions Put everything else in a blender or food processor (see my previous post for thoughts on blenders) and turn to high power following … Read more

Recipe: Amarula Muffins (High Protein, Low Sugar, Gluten-free)

Look, I found yet another way to make moccachocarula muffins! Maybe most people wouldn’t care, but I do. And if you’re into stuff with lots of protein, no gluten and no added sugar (except what’s in the Amarula and chocolate, if you add chocolate), then it might be up your alley, too. If not, fear not. I’ll run out of … Read more

Recipe: Lemon-Cherry-Hazelnut Muffins (Vegan)

These muffins are chock-full of goodness: whole grains, hazelnuts, cherries, apples, and zucchini, plus a little booze to make everything even better. Assembling the muffins requires more steps than my usual recipes, but the taste makes it worth it—or so my non-vegan taste testers told me between bitefuls. Enjoy! Supplies measuring cups and spoons 2 mixing bowls cookie sheet muffin … Read more

Recipe: Hazelnut-Cocoa Granola Bars (Vegan, Gluten-Free)

I adapted this recipe from a more sugary one I found in Martha Stewart Living. Because these are low in sugar, they’re a bit more crumbly that the Martha Stewart version. (Sugar works as a glue.) But they’re still super tasty. If you’d like to up the cocoa/chocolate flavor, substitute chopped dark chocolate or chocolate chips for some of the dried fruit. … Read more

Recipe: Chocolate Protein Muffins (Gluten-free, high protein)

I still have protein powder in my pantry, and no intention of ever drinking it. So I made more protein powder muffins this week, this time gluten-free. I used millet and buckwheat, the latter of which gives the muffins a hearty, whole-wheat-like flavor. I ground my own millet flour and left some of it coarse for texture. If you don’t … Read more

Recipe: Granola Bars (Gluten-Free)

I adapted this recipe from a more sugary one I found in Martha Stewart Living. Because these are low in sugar, they’re a bit more crumbly that the Martha Stewart version. (Sugar works as a glue together with the fat.) You can make these vegan by substituting coconut oil for the butter. It results in a slightly different texture, but the taste is … Read more

Recipe: Black Forest Muffins

Since the last muffins I made with whey protein powder turned out not only tolerable, but yummy, I thought I’d try baking with it again. This time I made fancy-schmancy chocolate muffins with  dried red plums soaked in black cherry booze. They were scrumptious! If you don’t have protein powder, replace the 1/2 cup in the recipe with 1/4 cup … Read more