White Bean and Potato Soup

This is not your typical baking fare. We’re leaning over the fence to cooking but this recipe is too good not to share. You see, this weekend, I made my own veggie stock for the first time. I then used that stock to make my first white bean and potato soup. During our Waldorf school’s annual Winter Faire a week ago, the first grade teacher, Eve, brought White Bean and Potato Soup to serve in our cafe. For a couple of hours, I ladled that wonderfully smelling soup into the bowls of faire goers. It was beautifully golden and aromatic. I knew I had to try it.

a photo from The Children’s Store area of our Winter Faire

I was at the store a couple days later and picked up a 10lb bag of potatoes and some navy beans, as well as some extra vegetables. I wanted this soup to be as pure as possible and decided it was time for me to create stock from scratch instead of relying on the ol’ container standby stuff. It was time consuming yes, but well worth it and so easy. I have patience when it comes to cooking and baking, a stockpot or mixing bowl is like an artist’s canvas. You wouldn’t rush a masterpiece which is exactly how I feel about making food for my family.

I had a bit of help from Martha (yes, Martha Stewart – I like to pretend were on a first name basis because so much of my home cook training is owed to her) to get the stock going. She recommended carrots, celery, onions parsnips, cooking greens, and some herbs. I’ve never cooked with parsnips before and my family is not fond of onions, but the rest I incorporated. 

Candy Corn Cookies

Halloween is coming. I love this time of year! Bear and E-Man’s birthdays are in Sept and Oct, respectively, so this year we threw a joint party. The theme was Halloween and the guests came dressed in costume. It was a blast.

We had pumpkin pie cupcakes with whipped cream frosting from Celebrations Bakery, and I made Vegan Pumpkin soup, Rustic Bread, Vegan Peanut Butter Brownies, Homemade caramel apple cider, and these cuties – Candy Corn Cookies. 

Sweet Tea

We are a sweet tea household. Well, we love all kinds of tea but sweet tea reigns supreme. I know, I know, it’s full of sugar but oh boy, on a hot day it just hits the spot. I was buying Gold Peak Sweet Tea for the longest time because every time I tried to make my own I failed. I could not get that bitterness out and the sweetness in. Then I learned a trick, and readers if you haven’t heard this one already it will blow your mind. 

Easy Rustic Artisan Bread

I could never follow through with a low carb or no carb diet because my love affair with all things bread would get in the way. I’ve never had trouble meeting the six-servings-of-grain-a-day food pyramid suggestion. Hence why I bake more often than I cook.

This bread is so easy. Even if you’re scared of making bread at home, it would be pretty hard to mess this one up. The two things you definitely need though are patience and time. You might consider making two rounds at once since proofing takes about 14 to 16 hours! 

Coffeehouse Apple Pie Muffins

I love fall. It’s my favorite time of year. I can’t believe it’s already October, oh how time has been flying these past few months.

We had a couple birthdays in the house. Hubs and Bear have the same birthday, turning 31 and 4 respectively. Hubs built the kiddo an oven, using plans from Ana White. 

Vegan Maple Almond Granola

I’ve been a bad bad bakestress.

Life events have kept me from updating the blog. However, they have been fun, exciting events, so at least that’s a good thing.

This summer has flown by. My sister had her first baby, a girl. She allowed me to be her doula at her birth. It was an amazing experience and I will be forever grateful and forever bonded with her.

Our school, Windsong, had it’s annual rummage sale to benefit the school. It was a success. We had many shoppers and one of the other parents and myself baked treats to sell.

We also visited the lake, started a project using plans from Ana White, went to weddings, birthday parties, and family gatherings, and spent many hours in the outdoors. After all of this I am ready for fall. I am ready to bake up pumpkin treats and smell baked apples and cinnamon. Fall is my favorite time of year. It will really sink in when the kids head back to school next week!

Many of the parents at our school are vegetarians or vegans. I have been trying my hand at some vegan recipes lately and this recipe for Vegan Maple Almond Granola is amazing. My kids gobble it up and it sold like hotcakes at our rummage sale. It’s fabulous by itself or eaten with milk as cereal.

Vegan Maple Almond Granola
adapted from Sally’s Baking Addiction

3 cups old fashioned oats/rolled oats (not instant)
*1/2 cup almond flour
1/4 cup whole wheat flour
*1/2 tsp salt
3/4 cups almonds, chopped or slivered
*1/4 cup canola oil
1/2 cup packed brown sugar
*1/4 cup maple syrup
*1 tsp vanilla extract

*Notes: 1) You can create your own almond flour by putting 1/2 cup almonds into a processor to grind into flour. Don’t process too long or they will turn into almond butter. If you choose to omit this step, you can substitute in whole wheat flour for the almond flour. I have made the granola both ways and I can’t tell a difference in taste.  2) If you use almonds that are already roasted/salted, you should omit this salt. 3) Don’t skip the canola oil. You could use melted coconut oil in place but you will need oil to coat the dry ingredients before you add the maple syrup. The oil keeps the dry ingredients from becoming a big sticky mess and helps toast the granola in the oven. 4) Do not use fake maple syrup/pancake syrup. Use the real deal. 5) Also, the granola can be made without the vanilla extract. I like it both ways, so it’s really a matter of preference. 

1. Preheat the oven to 300˚ F. Line a 9×13 pan with parchment paper.

2. In large bowl, toss together oats, almond flour, whole wheat flour, almonds and salt. Add canola oil and stir to evenly coat the dry ingredients.

3. In a small saucepan, on medium heat, combine maple syrup and brown sugar. Stir until sugar is dissolved. Remove from heat and add vanilla extract.

4. Pour maple syrup mixture over the dry ingredients and stir well to coat.

5. Press granola into pan and use a spatula to evenly flatten.

6. Bake for 40 minutes, rotating the pan every 10 minutes. Remove pan and use a spatula or wooden spoon to break up the granola. Put the pan back in the oven for 10 more minutes.

7. Remove from ovwn and let granola cool before eating.

Slightly Underbaked Snickerdoodles

I love a chewy cookie. I love the soft center when it’s just slightly under-baked. Snickerdoodles are a wonderful cookie. The soft dough, the sweet mixture of cinnamon and sugar, and the bits of melted butter baked throughout are heavenly.

I usually let Bear have the beater when I’m done baking but it seems he forgot about it and his little brother, Little A, swiped it from the kitchen table. I found him wandering around the house having his treat.

(And yes, this equated to me heading around the house treasure hunting for tiny bits of snickerdoodle dough that just happen to be the same color of the carpet. I did it, but I did it with a smile, thinking about Little A twirling around with his battered paddle.)

Good Morning Orange Muffins

Our entire household came down with a cold this past week. Hubs is still trying to kick it. On Saturday, he and the two older children took part in the Dirty Dash. It was definitely fun for me to watch them get all muddied up. Not so fun for me to try and get all the mud out. I will probably have to toss the kiddos’ shoes, which is sort of okay since they need new ones anyway.

Sunday, Father’s Day, Hubs slept off and on all day. Since we were home bound, I wanted to do something nice for him in the way of food. I had already planned a Nutella Mousse Pavlova, but these Orange Muffins are one of his favorite breakfast items so added them to the breakfast menu. 

Firework Mini Cakes with Cloud Frosting

We have had a long week here. Last weekend I hosted a baby shower for my sister. We had a grand time and I made many treats for the party but did not think about taking food photos for the blog. The hubs says that’s just an excuse to make them all again. My mother in law captured a cute photo of the daddy to be at the (mostly) dessert table.

I had strawberries, taffy, meringues, cupcakes, cookie sandwiches, cucumber tea sandwiches, vegetable cups with hummus, and much more. It was a fun party and when it was all over I was exhausted. I didn’t think I would be back in the kitchen for awhile. 

Amish White Bread

I love baking bread from scratch. There is something so satisfying about working the ingredients together, pausing to let the dough rise, the smell of a loaf baking in the oven, and the first sweet bite of the fruit of your labor.

This bread is one of our favorites for French toast or peanut butter and jelly sandwiches. I love a good ol’ plain slice the most. E-Man likes to squish his bread in the palm of his hand until it forms a ball, then he pops it in his mouth in one bite. It reminds me of myself at that age!