Whole Wheat Rhubarb Muffins with Buckwheat

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Whole wheat, naturally-sweetened muffins are the perfect vehicle for tart rhubarb and earthy buckwheat flour.

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Before I get to muffins, I have something much more important to say.

Thank you to everyone who read and responded to my latest post about my mom’s cancer. To say that my whole family as been completely overwhelmed by the outpouring of love this weekend – much of it from people we have never even met – would be an understatement. I have always said that the community is the best thing I have gotten out of blogging, and that has never been more true than this weekend. Thank you all for your kind thoughts and prayers – believe me when I say that we will be carrying them with us to the hospital on Wednesday for her surgery. We are so blessed.

Alright. Some food. I hadn’t planned on a post from me this week (though you will be hearing from a couple of friends who were so generous as to offer to guest post for me even with such short notice), but wanted to share this rhubarb recipe with you before it is completely impossible to find any in the stores. Normally I would be sharing rhubarb earlier in the season, but almost no stores by me carry it! I wasn’t able to find any until a recent jaunt to a new grocery store. Believe me, it’s my new favorite place in the world.

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Paleo Strawberry Crumble

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Grain-free strawberry crumble uses almond flour and the natural sweetness of summer strawberries for a dessert that is healthful and easy to make!

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Happy Friday, my sweet readers! I have a treat for you today! Remember our friend Julia? Of course you do – we were just oo-ing and ah-ing over her new cookbook last week with this Massaged Kale Salad with Creamy Blueberry Vinaigrette! Well, she knows that things have been a little loco over here for me and offered to share a super fantabulous recipe with y’all today – how could I turn down that offer?? So, without further adieu…here she is!

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Cocodoodles

Cocodoodles

Snickerdoodle cookie base rolled in shredded coconut. Behold, the Cocodoodle!

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I totally just made up my own word. And it was hard.

To be fair, I could have just called these cookies “Coconut Snickerdoodles” and been on my way. But that seemed too easy. Also, slightly misleading – would people think that they involved both coconut and cinnamon-sugar? (Not a delicious-sounded combination, if you ask me, but to each his own.) No, that wouldn’t do.

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Garlic and Herb Swirl Bread

Garlic and Herb Swirl Bread

Fluffy yeast bread swirled around salted butter, garlic, and herbs. Your favorite swirl loaf and your favorite garlic bread just became best friends.

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We need to get something out of the way immediately: The butt of this bread is the best part.

But we’ll come back to that.

Actually, scratch that. I’m too intrigued by my own statement to move on from that.

Yes, I just fascinated myself. 

Normally, the butt of the bread is…well, the butt of the bread. Kind of so-so, probably the piece that the least picky person in the family will eat, but not something you fight over. In my family, my dad is the bread-butt-eater. (<–That’s a weird phrase.) He will eat the end pieces gladly, as toast or sandwich, with no complaint. We also often liken his palate to those of our beagles.

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Apple Pie Cookies

Apple Pie Cookies

Bite-size pockets of flaky pie crust filled with an apple-cinnamon filling. Apple pie just got 10 times cuter and 100 times more portable.

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I might have a bit of a pie problem.

It only just occurred to me that I have posted two other pie recipes in the past two weeks.

I mean, I assume that you desperately needed some Banana Coconut Cream Pie and some Deep-Dish, Crumb-Topped Apple Pie in your life. I know I did. They’re two very different pies for people with different palates.

Unless you’re feeding me, in which case just give me ALL THE PIE, PLEASE.

Have you ever been to an event where they served incredibly mediocre pie? Pie that just made you wish you had reserved the stomach space for a piece of cake, or perhaps a cookie? Pie that made you wish you had extra pie tucked away in your purse for emergencies such as this?

You’d be surprised at how often this happens to me.

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Seeded Flatbread Crackers

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Crispy homemade flatbread crackers studded with a blend of seeds and grains. Perfect for dipping!

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I always thought that making homemade crackers would turn out to be a major pain the butt for not a whole lot of reward.

I mean, I’m not gonna lie, I see my friends making their own homemade versions of cheese crackers (Buffalo Blue Cheese or Jalapeño Cheddar Crackers, anyone? Stef is on a cracker roll.) but instead of getting up and heading into my own kitchen I just stare at my computer and drool…rather unattractively. And then I make sure to grab a box of cheddar bunnies the next time I am at the Jewel.

I might be the worst food blogger ever, but at least I buy the organic bunny crackers.

And then, one glorious day, I discovered a less time-intensive form of homemade cracker-ing. Friends, let me introduce you to The Flatbread Cracker. Have you met The Flatbread Cracker before? Instead of having to roll and cut a bunch of little crackers, you make 2-3 big sheets, which you bake on a pizza stone (or heavy baking sheet) until very crisp. Once they have cooled, you can break them into wackadoo pieces and shapes to suit all of your dipping needs.

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