What's Baking: Baked Glazed Donuts


I started out the week with baked chocolate donuts, so I figured I might as well end the week with another batch of baked goods. Today's variety are baked vanilla donuts with a vanilla glaze. Oh my, so good. (Though I think the chocolate donuts may still be my fave.) These donuts are best eaten soon after they are made -- since I didn't want to eat all six myself, I brought a fresh batch down to my husband at work. I think this should put me in the running to win the Wife of the Year award.

Baked Glazed Donuts (printer-friendly version)
makes six donuts

For the donuts:
1 cup unbleached cake flour
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 tablespoons plain Greek yogurt (I used 0% Plain Chobani)
1/4 cup skim milk
1 egg
3 tablespoons canola or vegetable oil
1/2 teaspoon vanilla extract

For the glaze:
2 tablespoons unsalted butter
3/4 teaspoon light corn syrup
1 tablespoon skim milk
1/2 teaspoon vanilla extract
1/2 cup confectioners’ sugar, sifted

1. Preheat the oven to 350 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. Add in the yogurt, milk, egg, oil, and vanilla extract. Stir until smooth.
4. Carefully spoon the donut batter into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Allow the donuts to cool in the pan for five minutes. Then remove donuts from the pan and let cool completely.
7. While the donuts are cooling, make the glaze: In a small sauce pot over low heat, stir together the butter, corn syrup, skim milk, and vanilla extract. Once the butter has melted, whisk in the sifted powdered sugar and continue stirring until the mixture is smooth.
8. Use the glaze immediately to coat the top of each donut.
9. Serve (or deliver to friends) immediately.

P.S. Thanks to everyone who entered to win the OXO Salad Dressing Shaker -- and congrats to the winner, Sheri! I'll be in touch soon to get it shipped your way.

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What's Baking: Blueberry Nutmeg Cake


When I began my bake-fest on Sunday morning, my actual intent was to make this blueberry nutmeg cake, which Sheri posted last week, as an accompaniment to our breakfast. However, upon closer inspection of the recipe, I realized that it required at least a two-hour period of "mellowing" time -- and given my immediate need for a sweet complement to our savory breakfast, that just wouldn't work. So I ended up making a batch of chocolate glazed donuts instead.

However, since I already had all the ingredients on hand, including a large quart of blueberries that had already been sitting in the fridge for a week, I decided to go ahead and bake up this cake later in the afternoon. I figured D's coworkers could reap the rewards of my baking extravaganza. (After taking out one slice in the morning for me to taste, of course. Plus -- doesn't already having one slice out of the cake make it seem more inviting? No one wants to make that first cut.)

Given the cake's name, it should come as no surprise that it has a clear nutmeg-y flavor, which, let's face it, I'm kind of all about given my penchant to top my chai lattes with a healthy shake of nutmeg. I added in a little cinnamon, too, as I just can't help myself when it comes to blueberry cakes.

Interestingly, my cake turned out completely different than how I think it was supposed to look (hmmm, that couldn't be because I messed with the recipe a little bit, could it?) -- but I kind of like that there is a separate layer of blueberries that sits on top of the cake layer. It definitely has a different look than your typical blueberry coffee cake, but remains quite tasty nonetheless.

Blueberry Nutmeg Cake (printer-friendly version)
makes 8 servings

For the berries:
2 cups fresh blueberries, rinsed and dried
1 teaspoon lemon juice
1 tablespoon granulated sugar

For the cake:
1 cup all-purpose unbleached flour
1 teaspoon aluminum-free baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup granulated sugar
2 eggs

For the topping:
1/2 tablespoon turbinado sugar
1 tablespoon dark brown sugar
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon

1. Preheat the oven to 350 degrees.
2. Grease a 9" springform pan with cooking spray. Line the bottom of the pan with a round of parchment paper. Set aside.
3. In a small bowl, combine the blueberries with the lemon juice and tablespoon of granulated sugar. Toss to coat. Set aside.
4. In a medium bowl, sift together the flour, baking powder, nutmeg, cinnamon, and salt. Set aside.
4. With the use of an electric mixer, cream together the butter and 1/4 cup of granulated sugar until light and fluffy.
5. Add in the eggs one at a time, beating to incorporate after each addition. Scrape down the sides of the mixing bowl as needed.
6. At low speed, slowly add the dry ingredients to the wet ingredients. Do not overmix.
7. Spoon the batter into the prepared cake pan. Use a spatula to even out the top.
8. Spread the blueberries (and any juices) evenly over top the batter.
9. In a small bowl, stir together the turbinado sugar, dark brown sugar, nutmeg, and cinnamon. Sprinkle the topping evenly over the blueberries.
10. Bake in the oven for 50-60 minutes, or until a skewer inserted into the middle of the cake comes out clean.
11. Cool in the pan on a wire rack for 30 minutes.
12. Release the cake from the pan and allow it to cool completely on the wire rack.
13. Use a thin spatula to carefully remove the bottom of the pan (and parchment paper). Shift the cake onto a flat plate.
14. Cover tightly with plastic wrap and allow to sit out at room temperature for at least two hours, or ideally overnight.

(adapted from this recipe)



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What's Baking: Salted Rosemary Flatbread


After Tracy at Shutterbean posted a recipe for herbed flatbread last week, I knew I'd have to give it a try sooner rather than later. Though yeast breads scare me, I can handle a six-ingredient flatbread. Particularly when all I need to do is stir the ingredients together with a wooden spoon. This recipe seriously couldn't be any simpler -- and the combination of rosemary and salt is just as good as it sounds. Though I was a little nervous about my ability to find Maldon salt in my small Northern Wisconsin town, I was super-stoked to find it at The Country Seed, one of the two natural foods stores in town (that also happens to be open on a Sunday).

Salted Rosemary Flatbread (printer-friendly version)
makes three flatbreads

1 3/4 cups unbleached all-purpose flour
1 tablespoon fresh rosemary, chopped plus 2 (6-inch) sprigs
1 teaspoon aluminum-free baking powder
3/4 teaspoon kosher salt
1/2 cup filtered water
1/3 cup extra-virgin olive oil plus more for brushing
flaky sea salt such as Maldon

1. Place a baking stone or heavy baking sheet on the middle rack in the oven, Preheat the oven to 450 degrees.
2. Sift together the flour, chopped rosemary, baking powder, and salt.
3. Make a well in the center of the dry ingredients.
4. Add in the water and olive oil. Stir to combine until a ball of dough forms.
5. Turn the dough out onto a work surface. Knead it a few times.
6. Separate the dough into three evenly-size portions.
7. Wrap two of the portions in plastic wrap and chill in the fridge.
8. On a piece of parchment paper, roll out the remaining dough portion into a rough circular shape. The dough should be quite thin (about 1/8").
9. Brush the round with olive oil. Sprinkle the flaky sea salt over top. Press a few bunches of fresh rosemary into the dough.
10. Bake in the oven on the parchment paper for 8-10 minutes, or until the flatbread is golden brown.
11. Remove from the oven and allow to cool on a wire rack.
12. Repeat steps 8-11 with the remaining two portions of dough. (Alternately, store in the fridge for 1-2 days until ready to bake.)

(adapted from this Shutterbean recipe)


Yeah, I'm a total sucker for the tomato-basil-mozzarella combination -- I couldn't help but top one of the flatbreads with a little margherita-inspired combination.
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What's Baking: Lemon Poppy Seed Mini Muffins

Monk's coffee shop, Elaine is at the counter eating a muffin and talking with a waitress.
Elaine: How could I have tested positive twice? Once I could understand, that's a mistake. But twice?
Waitress: Yeah, it's hard to figure.
Elaine: I mean I lost my job, I can't go to Africa. I was gonna meet the bushmen of the Kalahari.
Waitress: Ah, the bushmen?
Elaine: And the bushwomen.
Man (also seated at the counter): Excuse me. I couldn't help overhearing. I notice you're eating a poppy seed muffin.
Elaine: Yeah, I eat these muffins all the time.
Man: Well, you know what opium is made from...
Elaine (as though receiving a revelation): Poppies! [via]
Poppy seeds always remind me of the Seinfeld episode in which Elaine tests positive for opiates due to her consumption of poppy seed muffins. Though they are one of my favorite indulgences at a bakery, I rarely make muffins at home. Let's face it, most muffins are calorie bombs. Tasty, yes, but calorie bombs nonetheless. Happily, the petite size of a mini muffin allows for all the delectable baked good flavor in a more manageable bite-size portion.

Lemon Poppy Seed Mini Muffins (printer-friendly version)
makes about 32 muffins

2/3 cup granulated sugar
zest and juice of one lemon
2 cups unbleached all-purpose flour
2 teaspoons aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup Greek yogurt
2 eggs
1 teaspoon vanilla extract
1 stick unsalted butter, melted and browned
2 tablespoons poppy seeds
1 tablespoon granulated sugar

1. Preheat the oven to 400 degrees.
2. Line a 24-count mini muffin tin with paper liners. Set aside.
3. In a large bowl, use the back of a spoon to rub the sugar with the lemon zest until fragrant.
4. Use a whisk to mix the flour, baking powder, baking soda, and kosher salt into the sugar mixture.
5. In a medium bowl, stir together the yogurt, eggs, vanilla, and browned butter.
6. Add the wet ingredients to the dry ingredients and stir to incorporate. Stir in the poppy seeds.
7. Spoon the batter into the prepared muffin cups.
8. Top each muffin cup with a sprinkle of granulated sugar.
9. Bake for 15-18 minutes or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
10. Let the muffins cool for five minutes in the tin before removing them and placing them on a wire rack to cool completely.

(adapted from this Joy the Baker recipe)


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What's Baking: Baked Chocolate Donuts with a Chocolate Glaze


You want to know what's creepy? When you type "baked chocolate" into the Google search box, and "donuts" immediately fills in. How did Google know I wanted to make donuts and not cake? Should I not be freaked out by Google algorithms? Am I that predictable that Google just knew I wanted to bake up a batch of chocolate donuts on a rainy Sunday morning? Apparently so.

Meanwhile, thanks to Google's spookily correct reading of my mind, I found the perfect baked chocolate donuts recipe to try -- but of course I couldn't help but make a few changes here and there. The resulting baked goods are basically little chocolate cakes masquerading as donuts. So ridiculously good! And don't even get me started on the chocolate glaze. I may or may not have started looking for additional things to glaze when there was some extra left over. Luckily, I got a hold of myself. But, dang, a chocolate-glazed graham cracker would have been delicious!

Baked Chocolate Donuts (printer-friendly version)
makes six donuts

For the donuts:
3/4 cup unbleached cake flour
1/4 cup unsweetened cocoa powder, sifted
1/3 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon kosher salt
2 tablespoons Greek yogurt
1/4 cup skim milk
1 egg
3 tablespoons canola or vegetable oil
1/2 teaspoon vanilla extract

For the glaze:
2 tablespoons unsalted butter
3/4 teaspoon light corn syrup
1 tablespoon skim milk
1/2 teaspoon vanilla extract
2 tablespoon semisweet chocolate chips
1/2 cup confectioners’ sugar

sprinkles, shredded coconut, chopped nuts or other toppings of your choice

1. Preheat the oven to 350 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. Add in the yogurt, milk, egg, oil, and vanilla extract. Stir until smooth.
4. Carefully spoon the donut batter into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Remove donuts from the pan and let cool completely.
7. While the donuts are cooling, make the glaze: In a small sauce pot over low heat, stir together the butter, corn syrup, skim milk, and vanilla extract. Once the butter has melted, add in the chocolate chips and stir until completely melted. Whisk in the powdered sugar and continue stirring until the mixture is smooth.
8. Use the glaze immediately to coat the top of each donut. Decorate the donuts with sprinkles, nuts, or shredded coconut if desired.

(adapted from this recipe)
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Made From Scratch: Maraschino Cherries


Last fall, one of my favorite souvenirs that I brought back from my trip to San Francisco was a jar of Tillen Farms Bada Bing Cherries. My, were those cherries delicious. No artificial flavors, no artificial colors, no preservatives -- just delicious Bing cherry goodness. Imagine my sadness when the jar was finally empty. Unfortunately, I haven't had any luck finding these cherries anywhere near me (though I could order them online), so I figured once cherry season began, I would have to try to make my own jarred cherries.

Given D's penchant for making Manhattans and Old Fashioneds of late, we needed to get some natural Maraschino cherries in the house, stat. Though I think for these to truly be maraschino cherries, I needed to use Marasca cherries, I figured that making mine with sweet cherries (which is the type of cherry most jarred maraschino cherries are made from in the U.S.) would be okay.

I melded together several different recipes to make my batch of maraschino cherries. These cherries do not taste like the uber-sweet neon-red kind you may be used to -- they definitely have more of a spicy  flavor (due to the cinnamon and nutmeg)-- but I personally like this difference, and it definitely adds a nice subtle flavor to an Old Fashioned or Manhattan cocktail.

Homemade Maraschino Cherries (printer-friendly version)
makes 4 pints

4 glass pint jars (with lids and rings), sterilized in boiling water and dried

1 pound sweet cherries, rinsed, de-stemmed, and pitted
3 tablespoons sea salt

1 cup granulated sugar
1 cup filtered water
juice of one lemon
1 cinnamon stick
1/4 teaspoon ground nutmeg
2 teaspoons vanille extract
1 cup Luxardo maraschino liqueur (alternately, you could use brandy or another cherry liqueur)

1. In a large pot, bring six cups of filtered water to a boil. Add the sea salt.
2. Add the pitted cherries to the boiling water. Blanch the cherries in the boiling water for 4 minutes.
3. Remove the cherries from the boiling water and rinse with cool water. Set aside.
4. In a large pot, combine the sugar, filtered water, lemon juice, cinnamon stick, nutmeg, and vanilla extract. Bring the mixture to a boil.
5. After the mixture begins to boil, reduce the heat to medium.
6. Add the cherries to the mixture and simmer for 5-7 minutes.
7. Remove the heat and add the Luxardo liqueur to the cherry mixture and let it cool.
8. Use a spoon to place even amounts of cherries into each prepped pint jar.
9. With a fine mesh sieve, filter the remaining liquid into a separate bowl.
10. Use a ladle to fill each of the jars evenly with the filtered liquid.
11. Place the lids on the jars and store in the refrigerator.
12. Wait at least one week before using the cherries -- the longer they sit, the better they will taste.
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What I'm Reviewing (and Giving Away!): OXO Salad Dressing Shaker


A while back, I received an opportunity from OXO to test out their new salad dressing shaker. Insert our move from Philadelphia to Northern Wisconsin, and I finally managed to unearth the box that contained the shaker they sent me to try out. In making last night's veggie kebabs, I put together a Greek dressing to use as a marinade and also as a dressing for the finished entree.

I figured now would be as good a time as any to give my new dressing shaker a whirl! One great thing about this 1.5-cup capacity (and BPA-free!) shaker is that it has measurement markings in ounces, milliliters, and cups, which means you can make your dressing right in the shaker itself. (Who doesn't love fewer dishes to clean at the end of the day?)

The top twists off, which allows for easy incorporation of ingredients. Once you've added your ingredients, just twist the lid back on, make sure the top lever is closed, and shake. To use the shaker, the top lever flips open, allowing for easy pouring. If you have any leftover dressing, just flip the lever shut again, and store the whole container in the fridge.

So, here's the good news for you: in addition to sending me a salad dressing shaker to try out, they also sent an additional one for me to give away. To enter, just leave a comment below and tell me about your favorite dressing or how you'd use the salad dressing shaker. You can earn additional entries by "liking" A Less Processed Life on Facebook and/or following me on Twitter. If you do either of these things, add an additional comment below telling me you did so.

Fine-print details: This giveaway is only open to readers in the United States. (Apologies, international readers!) The giveaway will run from August 23, 2012 until August 30, 2012 at 11:59pm CST. The winner will be chosen by Random.org. I will announce a winner on this blog on August 31 and notify the winner by e-mail. Should the winner not respond within five days, I will select a new winner via Random.org.

DISCLOSURE: OXO provided me with these salad dressing shakers at no cost to me, in exchange for a fair and honest review.

Updated 8/31: And the winner is Sheri! Congrats! 

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What's For Dinner: Grilled Veggie Kebabs


I had veggie kebabs on my mind today, so while running errands in town, I made a quick stop at Golden Harvest to pick up some veggies. Among my choices were a yellow squash, a zucchini, some mushrooms, a white pepper, a purple pepper, a sweet onion, and a pint of cherry tomatoes. (Woh, that was quite a veggie haul!)


Prepping the meal was pretty easy -- I just rinsed all the veg, then put them onto bamboo skewers. I put the squash and zucchini on the skewers cross-wise, so that the cut-sides would hit the grill. Once D came home from work, I put him on grill duty. In addition to the veggie kebabs, he made a couple of chicken kebabs for himself. To do so, he cut some chicken thighs into small, 2"x2" pieces, then seasoned the meat with garlic pepper before placing the chicken on the skewers. The veggie skewers cooked on the grill for about 12 minutes, and the chicken skewers cooked on the grill for about 15-20 minutes.


To serve the kebabs, I removed the veggies from their skewers (thus de-kebabing, I suppose), and placed the roasted veggies over a bed of couscous. I topped the veggies with crumbled feta cheese and a drizzle of Greek dressing (recipe -- and giveaway!!) coming tomorrow.


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What's For Dinner: Fluffy Pancakes



On our way back from Park Falls on Saturday, D and I stopped for lunch at the Kountry Kafe in Fifield. There, I had my typical grilled cheese sandwich and D chose a breakfast entree -- eggs, sausage, and two ginormous fluffy pancakes. Tonight I offered to make pancakes for dinner, and D said "But could you make them fluffy pancakes?" The pancakes I usually bake up are tasty, but they are decidedly not fluffy. So, I googled "how to make fluffy pancakes," and went with the highest-rated recipe. The resulting pancakes actually were quite fluffy -- move over, Better Homes & Gardens, looks like there's a new top pancake recipe in town.

Fluffy Pancakes (printer-friendly version)
makes two hearty servings, or four normal servings

3/4 cup organic skim milk
2 tablespoons distilled white vinegar
1 cup all-purpose unbleached flour
2 tablespoons granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
2 tablespoons butter, browned
1/2 teaspoon vanilla extract
cooking spray

1. Combine the milk and vinegar. Set aside for at least five minutes. [Alternately, you could use 3/4 cup buttermilk and skip this step entirely.]
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.
3. Add the egg, melted butter, and vanilla extract to the milk mixture. Stir to combine.
4. Make a well in the center of the flour. Pour in the wet ingredients and stir to combine.
5. Heat an electric skillet over medium-high heat. Spray with cooking spray. Pour 1/4-cup portions of batter onto the hot skillet. Cook until bubbles appear in the batter. Flip and cook until browned on the other side.
6. Serve immediately.

(adapted from this recipe)

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Weekend Shenanigans: Gone Fishin'


What a packed weekend! The festivities began Friday night, when we headed over to our friends' house for dinner. Laura made pizza dough from scratch, and we (okay, my contribution was spreading out one of the pizza doughs on a pan) cooked them on the grill. I've never made pizza on the grill before, though I've been intrigued with the idea of doing so for quite awhile. Given how tasty the pizzas were, it looks like we may need to give it a whirl on our grill sooner rather than later. The cocktails of the evening were Ginger Pullmans for the ladies (based on this cocktail, called a "Bridesmaid," but renamed in honor of one of Laura's friends) and Old Fashioneds for the gents. I brought over a jar of our homemade maraschino cherries (recipe later this week), and they went over quite well.

Following a dessert of brownies and ice cream, after a bit of an allergy flare-up on D's part, we opted to hit the road and head back home. Once there, D drugged himself up with some Nyquil, and we called it a night. After a bit of a sleep-in on Saturday, we grabbed a quick breakfast, and then got on the road toward Park Falls, Wisconsin, home of the St. Croix Rod factory. Our goal of the day was to pick up two fishing rods. After consulting with one of the salespeople, D and I chose two similar rods -- a 6.5-foot Premier medium-light two-piece spinning rod for him, and the same in a 6-foot version for me. We opted to purchase from the B-stock -- discounted rods which were either returned goods or had slight blemishes. (In the case of mine, the cork handle has a small divot out of it.) We also picked up two reels and some fishing line. Later, back in Rhinelander, we stopped at Mel's where we picked up the starter gear for our tackle box and I got myself a fishing license. (Only $5!)

After enjoying dinner (and dessert) over at D's boss' home, we called it a night, as earlier in the day I had picked up The Hunger Games from the local video store. Having not seen the movie when it was in the theater, I had been dying for it to come out on DVD. (While I am a total hater of the
"Twilight" series, I actually enjoyed reading "The Hunger Games" series of books.) I thought the movie was rather good -- it wasn't exactly like the book, but it didn't diverge too far, either. Perhaps most surprisingly, even D was able to stay up until the very end -- more often than not, he falls asleep during our evening movie-watching fests. So that was a bit of a first. : )

Sunday morning was spent with our realtor checking out a few home listings in the area. I have a feeling this was the first of many such weekends.

Later in the afternoon, I got my Katniss Everdeen on, and D and I did a little bow-shooting in the backyard. We currently have a deer decoy set up on the back lawn, which we've been shooting at from our back deck. Given that my arrows are the ones with the pink fletchings, it looks like I have some practicing to do. (Not that I have any plans to actually shoot anything other than inanimate objects.)



Last night after dinner D and I headed out for our inaugural fishing trip on the lake. (Leroy also came along for the ride, sporting his doggie life jacket.) We tried two different locations on the lake, but didn't get any bites. There's always next time! 
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What's On the Side: Roasted Fingerling Potatoes


Alongside our grilled salmon, I served roasted fingerling potatoes, which were also cooked on the grill. I kept with the same flavor profile as the fish and seasoned the 'taters with herbes de Provence along with salt and pepper.

Roasted Fingerling Potatoes (printer-friendly version)
makes two servings

2 cups fingerling potatoes, scrubbed and dried
1 teaspoon olive oil
1/2 teaspoon herbes de Provence
sea salt
freshly ground black pepper

1. Place the scrubbed and dried fingerling potatoes in a medium bowl.
2. Add in the olive oil and herbes de Provence.
3. Gently shake the bowl until the potatoes are evenly coated.
4. Season with sea salt and black pepper.
5. Divide the potatoes into two portions.
6. Place each portion onto a square of aluminum foil. Fold to create a tightly-closed packet.
7. Grill for 20-25 minutes. Let cool a few minutes before serving. (Be careful when opening each packet!)

[Alternately, you can cook the potatoes in a 400-degree oven. Place the seasoned potatoes in a shallow baking dish. Roast for 30-40 minutes, or until a knife inserted into the potatoes comes out easily.]
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What's For Dinner: Grilled Wild-Caught Alaskan Salmon


Last Monday I spied wild-caught salmon fillets in the freezer section at Golden Harvest, and I couldn't resist picking up one in order to make a flavorful dinner of grilled fish. Never mind the fact that we didn't own a grill at the time. (Although, sure, you could always bake the salmon in the oven, but I really had my mind set on freshly-grilled fish.) We actually hadn't had a grill since our time in Laramie, where we owned a small charcoal grill that quickly got swiped after we left it on the curbside with a "FREE!" sign prior to our move to Philadelphia.

Right after purchasing our fish, we headed to Home Depot to purchase the grill we'd had on our eye on for awhile ... only to find out that the one we wanted was out of stock and, seeing as the summer season is quickly coming to a close, they wouldn't be getting more of that style grill in stock. Back to square one! But not entirely square one, as we just ended up making the purchase from Home Depot online -- yay free shipping! And I also managed to find a $10 off coupon code. (Never make an online purchase before googling for coupon codes -- that's today's Hot Tip!) We had hoped to have a grill set up and ready prior to the arrival of D's parents at the weekend, and thanks to some super-quick shipping, the grill arrived on Friday. D and his dad put together the grill on Sunday, and we christened the grill with a dinner of grass-fed beef burgers that night. Fast forward to Tuesday night, and it was time for another grill-out. This time, I marinated the (thawed) salmon fillet, and D cooked it on the grill. Hooray for tag team (and delicious) dinners!

Grilled Wild-Caught Alaskan Salmon (printer-friendly version)
makes 4-6 servings

1 20-oz wild-caught Alaskan salmon fillet

2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon herbes de Provence
½ teaspoon dried rosemary
1 clove garlic, minced
sea salt
freshly ground black pepper

1. In a small bowl or measuring cup, whisk together the olive oil, balsamic vinegar, herbes de Provence, dried rosemary, and minced garlic. 
2. Place the fillet skin side down on a sheet of aluminum foil. Season liberally with sea salt and freshly ground black pepper.
3. Carefully pour the marinade over top the fish. Use a brush to evenly coat the fish, if necessary.
4. Fold the aluminum foil over the fillet to form a tightly-closed packet. Place the prepped fillet (I put mine on a baking sheet) in the fridge and allow to marinate for at least 30 minutes.
5. Cook the fillet in the foil packet on an outdoor grill for 15-20 minutes, or until the fish is opaque and flaky.
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File This Under Random: Happy 100th, Julia Child!

In celebration of what would have been Julia Child's 100th birthday, PBS Digital put together a remix video called "Keep On Cooking" featuring scenes and dialogue from Child's shows.



In addition, PBS has a whole site dedicated to Child's birthday, where you can take a quiz about her, watch old episodes of her shows, and search through an archive of her recipes.

And in case you missed it, here is PBS Digital's homage to Mr. Rogers. (This one totally made me cry.) Ah, and here's one for Bob Ross, too!
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What's in the Oven: Slow-Roasted Tomatoes


Confession: Sometimes I buy produce at the market, and then completely forget about it. Case in point: a pint of Wisconsin-grown grape tomatoes that I bought over a week ago. I had the best of intentions to use them up, but never got around to it. Luckily, even after the tomatoes are slightly wrinkled, they are still perfectly fine to cup up and roast in the oven. I have a feeling these tomatoes may make an appearance as a pizza topping sometime later this week.

Slow-Roasted Tomatoes (printer-friendly version)
makes one pint

1 pint grape tomatoes
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/2 tablespoon dark brown sugar
1/2 teaspoon herbes de Provence
sea salt
freshly ground black pepper

1. Preheat the oven to 250 degrees.
2. Rinse and dry the tomatoes. Cut each tomato in half.


3. Arrange the tomatoes in a glass baking dish, cut-side up.
4. In a small bowl, whisk together the olive oil, balsamic vinegar, brown sugar, and herbes des Provence. Season to taste with salt and pepper.
5. Pour the oil mixture over top the tomatoes. Gently shake the baking dish to evenly coat the tomatoes in the oil. Reposition the tomatoes cut-side up if necessary.
6. Roast the tomatoes in the oven for 2-3 hours, or until shriveled.
7. Use as a topping for pasta, pizza, or as part of an appetizer. I spread a few Triscuits with basil and sun-dried tomato goat cheese and then topped each cracker with a few roasted tomatoes to make an easy appetizer. Yum!
8. Store any extra roasted tomatoes in the fridge in a tightly-covered container 



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Made From Scratch: Graham Crackers


Though I had set some pats of butter in the freezer a couple of weeks ago in preparation to make graham crackers, I finally got around to making the recipe this weekend. Luckily, D's parents were in town, and Sheila (D's mom) graciously offered to help me make them. (Admittedly, I hate rolling out dough, so I was kind of hoping she'd help out with that part!) I made the dough on Friday evening, and then we rolled out the dough and baked the crackers in the afternoon on Saturday. The graham crackers are quite tasty, though not quite as crisp as the kind you can purchase from the store. I'm not sure if the chewiness is how they were supposed to turn out, or just a result of how I made them. Regardless, they still made an excellent base for a round of s'mores, which we all enjoyed together on Sunday night.



Graham Crackers (printer-friendly version)
makes ~16 crackers

2 1/2 cups plus 2 tablespoons unbleached all-purpose flour
1 cup dark brown sugar, packed
1 teaspoon aluminum-free baking soda
3/4 teaspoons kosher salt
7 tablespoons unsalted butter, cut into 1-inch cubes and frozen
1/3 cup honey
5 tablespoons heavy cream
2 tablespoons pure vanilla extract

1. Add the flour, brown sugar, baking soda, and salt into the bowl of a food processor. Using the stainless-steel blade, pulse one or two times to combine the ingredients.
2. Add the frozen pats of butter to the flour mixture and pulse on and off continually until the mixture resembles coarse meal.
3. In a small bowl, whisk together the honey, heavy cream, and vanilla extract.
4. Add the liquid to the mixture in the food processor, and pulse several times, until the dough just begins to come together.
5. Lay out a large sheet of plastic wrap on the countertop. Lightly dust with flour. Add the dough and pat gently into a rectangular shape, about one inch in thickness. Cover with the plastic wrap and chill in the fridge for at least 2 hours, or up to 24 hours.
6. Once the dough has chilled, remove it from the wrap, and place it on a lightly-floured work surface. Cut the dough in half, one rewrap one half in the plastic wrap and return to the fridge.
7. Roll out the remaining dough until it is about 1/8" thick. Trim the edges to make a 4"-wide rectangle.
8. Cut the dough into 4"x2" rectangles.
9. Place the cut rectangles onto a baking sheet covered with parchment paper. Leave at least 1/2" between the crackers.
10. Chill in the freezer for 15-20 minutes, or until firm. Repeat steps 7-9 with the remaining half of dough.
11. Once firm, use the blunt end of a bamboo skewer to add rows of dots to each cracker.
12. Bake in the oven for 15-20 minutes, or until the crackers are lightly browned and slightly firm to the touch. (You could opt to cook both sheets of crackers at the same time, switching their location in the oven halfway through baking, or you could bake each sheet of crackers one at a time.) Let cool on the baking sheet for two minutes, then place the crackers on a wire rack to cool completely.

(adapted from this Smitten Kitchen recipe)


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What's Baking: Angel Food Cake


Given a recent sale on organic strawberries at Golden Harvest, I of course couldn't resist buying a few packages, and found that I suddenly had a large berry supply in my fridge and couldn't eat them fast enough. The solution? Bake an angel food cake! I last baked an angel food cake back in April while still in Philadelphia, so it was time to give it a whirl here in Northern Wisconsin. Our old stove is a bit temperamental (it heats to about 100 degrees over the temperature it's set to), but I think I've figured out it's quirks. (An oven thermometer is key!) I followed the recipe I used last time for the most part, but since I had the hard stuff on hand, I substituted in Amaretto liqueur for the almond extract. I also upped the portions of vanilla and Amaretto to bring out a little more flavor. The resulting cake was light, dare I say, moist, and overall delicious. Now, if only I could master getting it out of the pan without completely destroying the top of the cake! Guess I'll just have to bake another one.

Angel Food Cake (printer-friendly version)
makes eight servings

1 cup cake flour (spooned and leveled)
1/4 teaspoon kosher salt
12 large egg whites, room temperature (or 2 1/4 cups of pre-packaged egg whites)
1 teaspoon cream of tartar
1 1/4 cups granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon Amaretto liqueur

1. Preheat the oven to 350 degrees.
2. Add the blade attachment to the bowl of a food processor. Pour in the sugar. Process for two minutes, or until the sugar is super-fine. Pour the sugar into a bowl and set aside.
3. Sift the flour and salt into a medium bowl. Set aside.
4. Pour the room temperature egg whites into the bowl of an electric mixer. Whip at medium-high speed until the egg whites are frothy.
5. Add in the cream of tarter and beat until soft peaks form. This should take several minutes.
6. Once soft peaks form, gradually beat in the super-fine sugar. Continue beating until stiff peaks form. This should take about three to five minutes.
7. Once stiff peaks form, beat in the vanilla extract and amaretto liqueur.
8. Carefully transfer the whipped egg white mixture into a large shallow bowl.
9. Sift in the flour mixture in several batches. Gently fold in the flour mixture between each addition.
10. Once the flour is incorporated, carefully spoon the batter into an ungreased angel food cake pan. Use a knife to cut through the batter to remove any air bubbles. Use a spatula to even out the top of the batter.
11. Bake in the oven for 35-40 minutes, or until the cake is golden brown and springs back when touched.
12. Invert the pan on a wire rack and let cool for one hour.
13. After an hour, use a knife to cut around the edge and center cone of the cake pan. Gently shake the remove the cake. Use a knife to remove the bottom of the pan from the top of the cake.
14. To make a strawberry dessert, top with mashed fresh strawberries and a healthy dollop of freshly whipped cream (see recipe below). Serve immediately.

Amaretto Whipped Cream
makes about 4 healthy servings

1/2 cup organic heavy cream
1/2 tablespoon confectioner's sugar
1/4 teaspoon Amaretto liqueur

1. Chill your mixing bowl and whisk in the freezer for about 15 minutes.
2. Pour the heavy cream into the chilled mixing bowl, and whip at high speed. When cream begins to thicken, add the sugar and amaretto.
3. Continue to whip the cream until stiff peaks form.
4. Use immediately.
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Made From Scratch: Sour Mix


I'm going to blame our new-found (okay, who am I kidding, more like rekindled) interest in evening cocktails on our marathon-viewing of Mad Men episodes. In between Olympics-watching, we've managed to make our way through season three. It looks like we may need to head up to the Minocqua Public Library (about a 45-minute drive north) to get season four as our local video store only carries the first disc from that season, and that will just not do.

Since I'm a fan of amaretto sours, I decided that I needed to make my own sour mix. (This is "a less processed life," after all.) And, honestly, it really couldn't be easier. All you need are some lemons and limes, an orange, and a bit of sugar. Mix 'em all together, and voila! Fresh sour mix! This mix will stay fresh in the refrigerator (in a tightly-capped container) for up to a week. (So long as you don't make too many cocktails!)

Homemade Sour Mix (printer-friendly version)
makes one cup

1/3 cup fresh lemon juice (juice from 2-3 lemons)
1/3 cup fresh lime juice (juice from 3-6 limes)
3 tablespoons fresh orange juice (juice from 1/2 an orange)
1/3 cup super-fine sugar (process regular granulated sugar in a food processor for 2 minutes to get this consistency)

1. Combine the four ingredients.
2. Whisk together until the sugar dissolves in the fruit juices.
3. Use in any cocktail drink that requires sour mix.

(based on this Martha Stewart recipe)

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What To Do in Yosemite: Hike to the Top of Half Dome (with a Side-trip to Clouds Rest)

{on top of Half Dome for the 4th time}

We've been back from our Yosemite vacation for over a week now, but indulge me in one last post about our trip, will you? This year's trip to Yosemite meant one thing: it was time for D to do the Half Dome hike. Perhaps the most popular (and in the past overcrowded) hike in the park (at least in terms of hikes easily accessible from the Valley), this hike is also no joke. Prior to this year's trip, I had hiked to the top of Half Dome three times. Twice by myself during the summer I interned at Glacier Point, and once with my Dad and brother as part of my Dad's 60th birthday celebration. The first two hikes occurred within three weeks of each other; the first time I hiked to the top, none of my photos turned out. (Ah, the good old days of film.) So, in order to "prove" that I had been there, I hiked it again to get photographic evidence. This second trip also added some good fodder to my evening sunset talks at Glacier Point, so it was all worth the effort. 

{from my 2nd ascent}

While the first two times I hiked to Half Dome via Happy Isles (i..e, from the Valley), when I hiked to Half Dome again in 2006 with my Dad and brother, we started from Glacier Point and hiked around to Half Dome via the Panorama Trail. (An alternative that adds a couple of miles to the hike's total length, but reduces the total amount of vertical climbing.) 

{from my 3rd ascent in celebration of my Dad's 60th birthday}

D and I also opted to start our hike from Glacier Point. In addition to reducing that vertical climb, it is in and of itself a really beautiful hike, and given the trail's name, it should come as no surprise that it offers excellent panoramic views of the Valley below and the cliff walls surrounding it.

Our trip to Half Dome actually started 24 weeks before we arrived in the park, when we applied for a wilderness permit. Since overnight camping itineraries that logically include Half Dome are automatically awarded the necessary Half Dome permits, we figured that camping for one night would be an easier option than hoping we received a Half Dome permit through the lottery system (or trying to score a permit 24-hours before our planned hike). Our wilderness permit came through without a hitch (as mentioned, we planned to start at Glacier Point, then overnight at the Little Yosemite Valley campground, and exit the following day via Happy Isles in the Valley). 

We kept our gear fairly light -- just our lightweight sleeping bags (mine is similar to this one), our tent, and our daypacks (mine is similar to this one), and a few layering items. To save on weight, we opted to purchase ready-made food (e.g., sandwiches, trail mix, Clif bars, and the like) instead of bringing along our cooking gear (stove, pots, utensils, etc.). We also skipped on bringing our water filter and instead bought some iodine tablets. (Not the tastiest option, but the least bulky!) I of course also brought along my camera and iPhone (no service, just for photo-taking capabilities). 

When I hiked with my Dad and brother, my Mom dropped us off at the trailhead, and then she drove the car down to the Valley, where we would be picked up later that evening. For this year's hike, D and I hitched a ride along with my parents, who would be hiking the Panorama Trail down the the Valley. Once down, they would meet up with my brother and sister-in-law, who would drive them back to Glacier Point to retrieve their car before making their way back to Tenaya Lodge for the night. Otherwise, you could leave your car up at Glacier Point, and then take a hiker's bus back up from the Valley to retrieve it. As the hiker's bus doesn't run all day long, that's not the most convenient option, so it is nice to have friends or family available to ferry you around. Alternately, you could of course return via the Panorama Trail, but I have to say I enjoy having a trail that just goes "down-down-down" rather than one that would require a bit of an "up-up-up" at the end.

D and I started our hike around 11:45a on Monday morning. Though the sky was a bit overcast, I don't think we ever felt any raindrops. We arrived at Nevada Fall around 2:25p, where we stopped for a short lunch break and rest, before continuing on the additional mile to the Little Yosemite Valley (LYV) campground. Once in the campground around 4p, we set up our tent and explored the area a bit. The one downside of traveling light was that we didn't bring along any entertainment (books, cards, etc.), so having arrived at the campground so early, we were a little bored. We wiled away the time with a little naptime.

{our spot in the campground}

After a quick dinner (so much faster when you're not actually cooking anything!), we decided to hike back to Nevada Fall to take in the views. On our way out of the campground, we spotted a cinnamon-colored black bear moseying along the edge of the forest. Clearly the rangers weren't exaggerating when they said that bears are quite active in LYV! 

{hanging out at Nevada Fall}


Following a few photo ops at the Fall, we returned to the campground and, with nothing much else to do, called it a night around 9p. I popped in my ear plugs and slept fairly soundly; apparently there was a bit of bear activity in the campground that I managed to sleep through. Though everyone is required to store their food and other "smellables" in the provided storage lockers, apparently the bears still like to go around and jingle the chains to make sure they are secure. D told me tales of hearing chains rattling, then the "zzzzzzzip!" of tents being opened and flashlights shooting about to scare off the bears. None of the bears happened to meander around our tent; the one bonus of camping smack-dab in the middle of a huge campground. 

We awoke around 5:30a Tuesday morning, and after a simple breakfast by the river, we were on the trail to Half Dome by about 6:15a. After just under two hours of hiking, we reached the cables. Given our early start, we didn't see many other people on the trail. Though this was my fourth time doing it, for me, the cable portion doesn't get any easier. (The cable route is about 400 feet in length, and requires you to haul yourself up the (slick) side of Half Dome, at an angle approaching 45-degrees. It's a little intense, and definitely not for those scared of heights.) 
{oh, the cable route}

Personally, I find that looking forward at the rock face (and/or at the pathway above), and not looking down, is the key to making it up top. That and a strong grip. I also swear by a cheap pair of gardening gloves. (You'll definitely want to wear gloves for the cable portion of the hike; particularly when going back down.) Though there is a pile of gloves at the base of the cables, I personally wouldn't suggest depending on those, particularly as park rangers warn that the gloves attract rodents and those animals that eat them (e.g., rattlesnakes). Surprisingly, D and I had the cable route to ourselves going up. This has never been the case when I've done the hike in the past. I think our early start had a lot to do with that. (The permitting system, which is a recent addition, is meant to curb the huge traffic jams that used to occur on the cable route.)

{from my 4th ascent of Half Dome with D}

D and I arrived at the top of Half Dome around 25 minutes after starting up the cables, and after 20 minutes of taking in the views and a few photo ops, we opted to head back down. We passed about a dozen people making their way up the cables as we descended. I find the crossing-paths part to be slightly harrowing, as, though typically you're stopped at one of the 2x4's that cross the path every so many feet, you still have to cling to the side as people pass by. Not so fun. Some hikers opt to wear a harness around their waist and clip in with caribiners to either side of the cables as they traverse the route. I think that is a super-smart thing to do, and would definitely be a nice source of security for this portion of the trail. 

Because we had made the hike into a two-day event (Half Dome can "easily" be done as a dayhike; in the past it's taken me about 8 to 8.5 hours to do the roundtrip hike from the Valley), D and I decided to also conquer Clouds Rest. (After hiking through Little Yosemite Valley, there is a fork in the trail on the way up to Half Dome that splits off to Clouds Rest and other Tuolumne Meadow destinations.) I wasn't entirely convinced about the Clouds Rest add-on, particularly since I knew it would involve a significant vertical climb. I also had not really enjoyed the first time I'd hiked to the top of Clouds Rest (via Tenaya Lake) with my Dad and brother that same summer I had worked in the park. Though by that point in the summer I had already completed my two Half Dome hikes and had made a lot of other ascents (via hiking) in the park, I was not a fan of the knife-edge portion of the Clouds Rest trail along the summit. I may or may not have had to talk myself down from a bit of a hyperventilation attack near the top. So it was definitely with a bit of trepidation on my part that we took the fork in the trail toward Clouds Rest.

{a view of Half Dome from Clouds Rest}

Admittedly, there may have been a bit of whining and complaining as we hiked the seemingly-never-ending switchbacks to the Clouds Rest summit. Oh, and did I mention that the majority of the trail was in the sun? Oh, woe was me. However, I finally managed to suck it up, and we hit the summit of Clouds Rest (which seemed to be much less scary from the LYV approach than the trail I'd taken before) around 1p.

{on the top of Clouds Rest}

From there, it was (basically) all downhill. The trail, that is. Though I did squeeze in a 15-minute nap at one point during our descent as I was getting super-tired, and my legs were demanding a break. 

To keep our packs light, we opted to leave our tent and sleeping bags set up in the campground, so we broke down our campsite on our way back through LYV. From LYV, it was a just-under 2.5 hour hike to the Valley floor via the John Muir trail. Given that we had gotten up that day before 6a, it was a seriously long day of hiking, but also a day full of accomplishments. We arrived at our accommodations for the night covered in dirt and smelling less than ideal, but we both had smiles on our faces. 

{we survived!}

The Mileage:
Glacier Point to Nevada Fall: 5.2 miles
Nevada Fall to Little Yosemite Valley Campground: 1 mile
LYV Campground to top of Half Dome: ~3.7 miles (I'm not sure this distance is correct.)
Distance from Half Dome to fork in trail: 2 miles
Distance from fork in trail to Clouds Rest: 4.3 miles
Distance from Clouds Rest to Yosemite Valley: 14.1 miles

Total: ~30.3 miles

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What's Baking: Banana Chia Chocolate Chip Bread


Let's stick with the banana and chia seed theme, shall we? My normal go-to option when there are about-to-be-too-ripe bananas around is to bake up a loaf of banana bread. I've always been a fan of quick breads -- particularly given their "quick" nature. I'm still intimidated by yeast breads and all that waiting around and kneading that they require. I'd much rather dump all the ingredients together, give it a whirl in the mixer, and call it a day. (Okay, so it isn't quite that easy, but you get the picture.) And what's better than banana bread? Banana bread with chocolate chips embedded in it, that's what. Now, if only I could curb D of his habit of eating this bread in 3"-wide slabs, so that it could last longer in the house!

Banana Chia Chocolate Chip Bread (printer-friendly version)
makes 1 large loaf

1/3 cup unsalted butter (5 1/3 tablespoons)
1/4 cup white sugar
1/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 tablespoon chia seeds
1 cup mashed banana (two ripe bananas)
1/3 cup semi-sweet chocolate chips

1. Preheat oven to 350 degrees.
2. Grease (use cooking spray or rub with butter) one large (9-inch) loaf pan.
3. In an electric mixer bowl, cream together the butter and sugar. Add eggs and vanilla and beat well.
4. Sift together the flours, cinnamon, baking soda, baking powder, salt, and chia seeds.
5. Alternate adding the dry ingredients and mashed banana to the butter-sugar-egg-vanilla mixture. Stir between additions by hand. Stir in the chocolate chips.
6. Spoon the batter into the prepared loaf pan.
7. Bake for 45-60 minutes or until a knife or toothpick inserted into the bread center comes out clean.
8. Remove the bread from the oven and place pan on wire rack. Allow bread to cool in pan for 10 minutes.
9. After 10 minutes, remove the bread from the pan and allow to cool completely on the wire rack.
10. Wrap in aluminum foil, and store in the fridge for up to a week.
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What's For Breakfast: Banana Chia Seed Pancakes



D put me in charge of breakfast Saturday morning, and since we had a few seriously-speckly bananas on the countertop, I figured it was about time I made up a batch of banana pancakes. (Cue the Jack Johnson song.) D and I used to make banana pancakes all the time when we first started dating. You know, for, uh, dinner. (Riiiiiiight.) Anyhoo, they remain one of my favorite breakfast treats, and I don't make them often enough. To add a little crunch (and protein) to these pancakes, I stirred in a tablespoon of chia seeds into the batter before cooking them in the electric skillet.

Banana Chia Seed Pancakes (printer-friendly version)
makes 2 hearty servings

1 C unbleached all-purpose flour
1 tablespoon granulated sugar
2 t aluminum-free baking powder
1/4 t fine sea salt
1 tablespoon chia seeds
1 egg, beaten
1 cup organic skim milk
1 banana, mashed
1 teaspoon unsalted butter (to grease the skillet)

1. Sift together the dry ingredients. Make a well in the center.
2. Stir together the milk and beaten egg.
3. Add the milk mixture in the center of the dry ingredients. Stir until combined (the batter will be lumpy). Stir in the mashed banana. Add more milk to thin out the batter if needed.
4. Spoon the batter onto a lightly greased hot skillet (I use an electric skillet, set around 350-375 degrees). Cook for about 2 minutes per side. (Or flip when bubbles appear.)
5. Serve immediately. (Or, place in a 200-degree oven to keep warm before serving.)
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What's For Dinner: Double-Bean Breakfast Burrito


Let's take a break from all the Yosemite-love for a little dinner recipe, shall we? While on vacay in California I had one of my favorite breakfast treats -- a breakfast burrito. These breakfast entrees always have the tendency to be huge and I never seem to manage to eat a whole one in a single sitting. But, man, are they good! And, it goes without saying, quite filling! Oh, and more thing -- they taste just as good at dinnertime as they do at breakfast.

Double-Bean Breakfast Burrito (printer-friendly version)
serves one

2 eggs, scrambled
salt and pepper, to taste
refried beans
pinto beans, heated
salsa
shredded cheese
flour tortilla

So, this isn't so much a recipe as just fairly-simple instructions for constructing a breakfast burrito. This particular double-bean burrito includes pinto beans in two forms -- refried and whole beans. I went the easy route and used canned beans for both...one of these days I'll have to try and refry my own. This refried bean recipe looks like a pretty easy one to try. To make my burritos, I warmed the flour tortilla in a skillet, then added a thin layer of refried beans. Next, in the center of the tortilla, I added the scrambled eggs (seasoned with salt and pepper), a couple spoonfuls of pinto beans, another couple spoonfuls of salsa, and a healthy handful of shredded cheese. To roll the burrito, first fold in both sides, then carefully roll it up from the bottom. (Alternately, fold in both sides, then kind of smoosh the remaining two sides together while flipping it over. -- This seems to be my preferred technique.) I served my burrito alongside a green salad dressed with salsa and some tortilla chip fragments (what can I say, I love a little crunch on my salad!) -- taco-seasoned rice would also make a great accompaniment.

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