After I made home made granola a few months ago I was in the mood to try it again, this time with quinoa. Why quinoa? Because like my fashion sense – I am 5 years behind on trends that is why. Plus I had some quinoa hanging around the pantry. Here I used dates, sunflower, and pumpkin seeds; but you can use whatever dried fruit, seeds, or nuts you like.
My husband jokes that biscuits are my nemesis. I must have tried to make them a dozen times with a bunch of different recipes and they always come out denser and flatter than I have hoped. I attribute this to my genes being totally devoid of any “Southerness.” However, I finally had success with this recipe despite it being more complicated than plain biscuits due to the addition of sweet potatoes. Perhaps I have lived in Florida long enough where the Southern has rubbed off on me. Does Miami count as the south?
So why sweet potato and saffron? Because my husband would be freaked out by sweet potatoes so I thought I would blame the yellow-y orange color on saffron but I don’t think he bought it. Either way, a pinch of saffron can’t hurt right.
After yesterday’s disaster I was hoping today would be a better day. Breakfast seemed promising as it was a baked grain and fruit concoction. It did take some foresight though as the millet needs to soak overnight and the baking takes nearly one hour so I wanted to bake it the night before.
This apple tart is super simple to make and sometimes simple is better. Instead of making tart dough I used a frozen sheet of puff pastry (you will notice a theme with this I love frozen puff pastry). But of course you could make your own or use pie crust. You only need a few ingredients: puff pastry, lemon, sugar, apples, butter, and jelly/jam. I made this with ingredients I had on hand when I saw a few apples staring at me day after day in the fridge.
I am pretty proud of this one. This was my first time making flan and the internet could really freak you out about overcooking it and making sweet scrambled eggs. I read all the tips and tricks and settled on a simple recipe and checked on the flan every 5 mins to not overcook it. Besides the excessive checking and worrying – making flan is surprisingly easy. Unfortunately I forgot to take pictures of the first few steps. I made one large flan in a 9 inch pan but you can use ramekins also just cut down the cooking time. Do not use a cheesecake or tart pan with removable sides or bottoms as the filling will leak out and you will get flan water.
My daughter has been asking to make blueberry muffins for a while now and
after a week of relentless begging like an attentive mother I obliged. I love how she loves to bake with me although she did lose interest halfway through. But to be honest, I was kind of relieved because for every minute a 2 year old and a 5 year old “help” you bake you need to clean an additional 5.
My mother makes delicious muffins at her restaurant but in all honesty they are really muffin shaped cakes. She uses a cake batter and I think most commercial muffins do the same. But not these. These are not low-sugar but they are definitely not cake so less guilt eating them for breakfast!