Paleo Double Apple Muffins

During the Christmas season they sang the song "I Sing a Maid" at Church one Sunday and I was struck by one line:

"...For God's own son became her child, And she his resting place."

Even though her Son was the Savior of the world, she was still a resting place for her dear son.  What an awesome gift and responsibility it is to be a mother and to strive to be that resting place for our children.  Many days, like today, I fall short of this.  Too many tantrums and whining from them, and from me, makes me feel like the opposite of a resting place for my boys.  It is a constant struggle to strive for that peace in our day and to truly be a resting place to my boys and to anyone I encounter that day.  So as we all carry on in this journey of life let us all strive to be a resting place for anyone we meet.

A few months ago I guest posted my favorite recipe for Paleo pumpkin muffins over on my friend Stephanie's blog.  The pumpkin muffins have been part of my weekly baking for months now!  I was getting kind of sick of them so I decided to play around with some apple muffin options.  These turned out way better then I was hoping!  Like most Paleo baked goods I store them in the fridge so they can last up to a week.  Let me know if you try this recipe out!  I love to hear feedback!





















Paleo Double Apple Muffins

1 1/4 cups almond flour
2 1/2 TBS coconut flour
1/2 tsp baking soda
1/4 tsp salt
1 TBS cinnamon
1/4 tsp nutmeg
2 eggs
5 TBS melted coconut oil
1/4 cup maple syrup
1 tsp vanilla
1/2 cup applesauce, unsweetened
1 1/4 cup apple chunks, about the size of a marble*

Preheat oven to 350 degrees.  Line a muffin tin with 12 liners.

In a medium sized bowl mix together the almond flour, coconut flour, baking soda, salt, cinnamon and nutmeg.  In another bowl mix together the eggs, oil, syrup, vanilla and applesauce.  Add the wet ingredients to the dry one and mix until well combined.  Add in the apple chunks and stir to combine.  Scoop into 12 muffin liners.  Bake 25-30 minutes until toothpick comes out clean. 

*Use whatever kind of apple you like!  I use Fuji and Kanzi apples.

Easy Paleo Banana Bread

These days I only get around to posting recipes when my husband works late.  I can't get on the computer during the day because my kids need or want me, I can't get on it after they go to bed because then my husband suddenly wants to talk...haha...no seriously.  He isn't one of many words, but as soon as I get on the computer he suddenly wants to talk!  Of course : ) 

I was looking for a quick and easy paleo banana bread recipe that I could make fairly regularly - I like to have a paleo quick bread on hand for a somewhat healthy snack option to offer my toddler and me!  This recipe was perfect!  I will definitely be making it again!  As you can see my son is pretty excited about this bread!  He helped me make it.  He loves to peel and mash the bananas, he cracks the eggs, he dumps the ingredients into the bowl, and he stirs!  He is my little sous chef!

Let me know if you try it out!

Paleo Banana Bread
From the Peanutbutter Runner Blog

3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp kosher salt
1 tsp cinnamon
1/4 tsp nutmeg
3/4 cup almond flour
1/4 cup coconut flour
2 TBS melted coconut oil
2 large eggs
2 large ripe bananas mashed
1/4 cup maple syrup
1 tsp vanilla extract

Preheat oven to 350 degrees.  Grease a 9x5 loaf pan and line with parchment paper.

In a bowl, whisk together baking soda, baking powder, salt, cinnamon, nutmeg and flours. In a separate small bowl, mix together coconut oil, eggs, bananas, maple syrup and vanilla until very well combined.

Add wet ingredients to the dry and gently mix together until combined. Do not over mix!

Pour batter in prepared pan and bake for 45-55 minutes or until set in the center and a toothpick comes out clean. Let cool in pan for about 15-20 minutes before removing to a wire rack to cool completely.

Applesauce Oat Bread

Bleh.

This week I really feel like I'm failing at my being a Mom job.

2.5 weeks ago my 2 year old broke his leg at the playground.  He fell off one little - low to the ground step, just landed hard and funny on it.  I was standing right there and didn't catch him.  His first week in a cast he was great - so sweet and playing so nicely with his duplos all day, napping great, and just being a real trooper.  This week he is a completely different kid.  Says "no" to everything I ask of him, fights me tooth and nail on everything, won't nap, cries every time we put him to bed, whines all day long about every little thing.  Yesterday he cried for 20 minutes because he said I was using Papa's cup and that made him mad.  What?  Toddlers...who knows!  The last two days he has decided that kicking or hitting me and his little brother is funny.  No, it is most definitely not.

This acting out of his has me acting out too.  Ahh...I have definitely lost my cool more then once.  I am so stressed and angry that I can't figure out what is going on with him.  We go outside for play time every day.  We eat healthy balanced meals.  We play.  We read.  We snuggle.  We sing.  We have play dates.  We pray.  We get out of the house every single day.  I talk him through everything.  I tell him he is loved. I try to spend one on one quality time with him.  Poor kid is probably just restless from not being able to walk or run!



All this, and I still fall short as a mom.  Ugh.  I take being a mom very seriously, and when I fall short - I am my biggest critic.  Recently some unnamed person made some really horrible comments about me that really upset me.  I know in my heart that these comments are not true and were said from a very hateful place...but still, they eat away at me even when I think I am over them.  Then a few kind people - not meaning any harm - have said that my son broke his leg because he doesn't drink milk...again, something that is my fault.  Words, so powerful and so painful.   

Transitioning into being the mom of two has proved harder then I thought it would be.  Every other day I tell myself I'm not cutting it.  Then throw other people's words into my head and it worsens the blow.  Some days I feel like I'm getting it right.  Like today, the morning was going great.  I put my baby down for a nap, and started my workout while my toddler did a puzzle.  5 minutes into it I was working out and felt peaceful and I realized everything was going right for once...haha...in that second my toddler started loosing it because he took personal offense at one of the puzzle pieces....then my baby woke up from his short nap mad.  NOOOOO...peace lost.

I know what I need.  I need Jesus.  Problem is, I'm too tired to go to him.  Face palm.  I'm writing this not for pity, but to process and just be real.  I know this is a phase in life, one of those rough sticky spots, but I also know it will get better.  Until then I just have to keep moving forward, praying, silencing the negative words that linger in my head, and trying my hardest to find Jesus in all the moments - the good ones and the bad ones. 

Life is tough people.  Just reminding you...and me...that words are a gift, use them for good, use them to build other people up - not tear them down.  Find someone in your life who is struggling and affirm them, USE YOUR WORDS AND BRING JOY INTO SOMEONE'S HEART.

Now, here is something I did get right this week.  This bread is stellar.  My toddler and I have pretty much finished off the loaf by ourselves in 2 days...eh, who am I kidding - I have pretty much eaten the whole loaf all by myself.  Nursing a giant baby makes me fiercely hungry all the dang time!



Applesauce Oat Bread
adapted from here

1 cup applesauce (I used unsweetened)
1 tsp. vanilla
1/4 cup melted coconut oil (or whatever oil you bake with)
1/3 cup yogurt (I used plain organic yogurt - pretty sure whatever you have on hand will do)
1 large egg
1/2 cup brown sugar
1/4 tsp salt
1/2 tsp nutmeg
1/2 tsp allspice
1 tsp cinnamon
1 tsp baking soda
1/2 tsp baking powder
1/2 cup peeled diced small apple tossed in a little bit of lemon juice
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup oat flour - just grind old fashioned oats in a food processor

Topping:
2 TBS brown sugar
1/2 tsp cinnamon

Preheat oven to 350 degrees.  Grease a loaf pan and then line with parchment paper.

In large mixing bowl whisk the applesauce, vanilla, melted coconut oil and yogurt until combined.  Add in the eggs and brown sugar.  Mix until smooth.  Add salt, spices, baking soda and powder.  Whisk.
Toss chopped apple with 1/2 TBS flour and then add to bowl.  Stir with spoon.  Add the flours and mix gently to combine.  Pour into prepared pan.  Mix together the brown sugar and cinnamon for topping and sprinkle on top of bread.  Bake 50-55 minutes until toothpick comes out clean.

Paleo Banana Bread with Streusal Topping

Who knew there were so many different parenting philosophies out there?  My older sister introduced me to Montessori and RIE methods and that is loosely what I look to for inspiration.  I'm constantly reading about different techniques and approaches to raising good children.  Some of it I think is insane, other stuff I like.  Some people say "don't praise your kids", others say, "Be sure to praise them a lot".  Some say "never tell them no", others say "tell them no all the time".  Haha so many different opinions out there.  As parents I feel like we all just have to do what feels right for our families.

Every night Charlie and I have our own little routine.  I kind of recap our day to him and talk about how it went.  Every once in a while he chimes in with random words like "Waffle" or "Book".  Then we say night prayers together...which, now that he can fold his hands in pray position it is even more precious : )  Then I take him to his crib and before I lay him down I tell him that "He is wanted, he is needed, he is appreciated and he is loved."  Who knows if this is emotionally good for him or not, I am his mother and I plan on saying these things to him as often as I can.  I think a lot of people out there feel unloved and unwanted and that makes me sad.  If I can do one thing here on this earth, I want to be sure that I love my husband and kids as best as I can, and that they know without a doubt that they are loved by God and by me.

I heard a good homily this week and Father said something that really stuck with me: "Receive the love and joy of Christ and share it with others - this, this is your vocation."

One way I show people that I love them is by cooking.  Anyways, as I type I have a double batch of this paleo banana bread in the oven - it is so tasty!  Charlie and I love it as a healthy snack option.  I have made it at least a dozen times in the last year.

A few tips to making this bread:

- We always have frozen bananas in our freezer.  If they are a little over ripe and you don't plan on eating them before they are too far gone - peel them and stick them in a ziploc in your freezer.  When you want to bake with them take them out of the freezer at least an hour before you need them so they can defrost.

-  Almond butter is expensive!  Whenever I make this bread I make my own.  Super easy.  Toast the almonds for a few minutes until they smell toasted.  Place in a high powered blender or food processor with a little bit of coconut oil and process until smooth.  Down here in Texas I can get almonds for as low as $3.99/pound - so it is a lot cheaper then buying the almond butter made already.

Paleo Banana Bread with Streusal Topping
adapted slightly from the paleomg.com 

• 3 brown bananas, mashed
• ¼ cup maple syrup
• 1 teaspoon pure vanilla extract
• 3 eggs
• ½ cup almond butter 
• ¼ cup coconut flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• pinch of salt

Topping Ingredients:

• 4 tablespoons unsalted butter, at room temperature (or coconut oil)
• 2 tablespoons coconut sugar
• 2 tablespoons almond flour
• 1 teaspoon cinnamon
• ¼ cup walnuts chopped

1. Preheat oven to 350 degrees. Grease a loaf pan and then line pan with parchment paper.
2. In a large bowl, mix together bananas, maple syrup, vanilla extract, eggs, and almond butter until smooth.
3. Then add coconut flour, baking soda, baking powder, cinnamon and salt and mix well until smooth.
4. Pour batter into loaf pan. 
5. In a small bowl, add butter, coconut sugar, almond flour, cinnamon, and walnuts. Use your hands to mix the toppings together.
6. Place chunks of the toppings all around the top of the banana bread mixture.Place in oven to bake for 50 minutes.
7. Remove from oven, place on cooling rack and let rest for 5-10 minutes before cutting and serving.

Lava Cakes

Today is St.Valentine's day.  I am not a Valentine's day fanatic, and hate the over commercialization of the day...but...like most girls I still appreciate flowers and a nice card : )  My mom would make us watch the movie of St. Valentine every year on Valentine's day...some would think watching a movie about a martyr would suck the love out of the day, but really isn't that what love is all about?  Laying your life down for someone you love?  Real love is self-sacrificing!  Questioning whether you are loved or not today?  YOU ARE SO LOVED!  Jesus lay down his life for YOU!  Ultimate self sacrifice right there.


On to the food...which is why you are here : )

You know what is a funny word?  Ramekin!  My husband is so proud that he now knows what this word is!  I have quite the assortment of random ramekins in my kitchen.  I use them for everything.  Baby food bowls, small servings of granola, little sauce dishes, salsa, hummus - they are awesome!  The best thing I use them for is making LAVA CAKES!

Are you looking for something quick, easy, and delicious to make for your valentine today?  THIS IS THE RECIPE FOR YOU!

Andrew and I never need an excuse to make these...we make them every other week.  They are sort of fancy, but sort of comfort food level.  I have tried a few recipes for lava cakes out, but this one has been our favorite, and happens to be the easiest too!  Each recipe makes 4 lava cakes - so we eat 2, then eat 2 the next day cold or reheated.  I can't decide if I like them better hot or cold!  If you get invited to our home for dinner there is a good chance we will serve you these for dessert.

Lava Cakes
adapted from the Chef in Training Blog

4 oz. or 2/3 cups semi-sweet chocolate chips (You can also use milk or dark chips if that is what you have)
½ cup butter
1 cup powdered sugar

2 eggs
2 egg yolks
6 Tablespoons flour
Kosher salt

Preheat oven to 425 degrees F.
Spray 4 small (6-8 oz) ramekin dishes* with cooking spray and place on a baking sheet. Set aside.
In medium saucepan over medium heat combine butter and chocolate and heat until just melted. Whisk until smooth and combined.  Add powdered sugar and whisk in evenly.
Add eggs and egg yolks and whisk in until well combined.
Whisk in flour until well combined.
Pour and distribute batter evenly in the 4 prepared ramekin dishes.
Bake at 425 degrees F for 12-13 minutes until edges are firm and center is soft, but not super jiggly.
Let cool for 2 minutes. Using a knife, gently pull cake away from the edges then invert onto plate or serving dish.

*If you don't have ramekins you can use muffin tins, they are just a little bit harder to get out without falling apart...or if you have oven safe mugs you can use that too.

Chocolate Financier Cakes and Tea Parties

Growing up I adored a good tea party!  I used to make my little sisters dress up in frilly dresses and then invite neighborhood friends over and have fancy tea parties.  Ha...guess a lot of things don't change over the years : ) This love of tea parties evolved into me collecting mini tea sets until I was  teenager...when all was said and done I had over 30 mini tea sets!  I saved a few of my favorite sets for when I have a daughter (if I am so blessed)...maybe she will throw tea parties and invite her super cool mommy : ) 

My other encounter with tea parties was when I was a Senior in High School and living with 2 friends from school and 2 sweet old ladies who were also sisters.  Every afternoon at exactly 4pm we would gather around the round kitchen table and have tea and a snack.  I had decided I actually didn't like "real" tea at this point in my life - they would offer it to me every day and I would always say, "no thank you, I don't like drinking dirty water!"  Guess I preferred the make believe tea I would drink when I was younger instead.  : ) The 5 of us would chat about our days and we would listen to the old sisters tell stories from their childhoods.  I have fond memories of that year, and whenever I now drink "real" tea I think of the lovely Philbin and Hennessy sisters.

When we were in France we visited with my husband's distant relatives.  As soon as we arrived at their home we sat down to tea on their back porch overlooking their beautiful garden.  It was a damp and chilly day so the hot tea was so welcomed!  They served us a lovely loaf of sweet bread, I believe it was Brioche, with some amazing homemade fruit jam.  In that moment I am pretty sure I truly experienced what it was like to be French and live in France....certifiably the most "French" moment of our trip. : )

While we were in Paris I tried a few pastries that I had never heard of.  One of those was the Chocolate Financier cakes.  This cake was so moist, delicious, and simple that I had to try and replicate it when I got home.  I just threw a bridal shower tea for my friend and decided there was no better occasion to make these cakes then now!  They ended up being moist little brownie like bites with the texture of the ground almonds being an amazing combination of deliciousness!  

Tea Party Menu:  Fresh Crudites and hummus, ham/spinach/and piave cheese quiches, curried chicken sandwiches, cucumber sandwiches, oat scones with assorted jams, fresh fruit salad, chocolate financier cakes, shortbread cookies, roasted peach lemonade, and assorted teas.

This may get confusing...hang in there : )

 I used my scale to make these and realized the non weighed measurements seemed very off to me...I am posting the original recipe and then my notes on the side of each ingredient.  For best results use a scale for this recipe.

Chocolate Financiers
adapted slightly from Chef Eddy Van Damme Blog

1 ½ Cups (5 oz) Sliced almonds or almond meal 

(if you use sliced almonds, make sure you end up with 1 1/2 cups of ground almonds)

1 Cup (8 oz)  Extra fine granulated sugar 
½ Cup minus 1 TBSP (2 oz) All purpose flour 
7 large (7 oz) Egg whites 
(I ended up only using 5 large eggs to get 7oz of egg whites)

½ teaspoon Salt (table not kosher)
2 teaspoon vanilla extract
1 teaspoon Almond extract
1 ½ sticks (6 oz) Unsalted butter
(6 oz ended up being 2 sticks minus 1 TBS of butter for me- most sticks of butter from the grocery store say they are 4 oz each, but really they are not)

4 oz Bittersweet chocolate or chocolate chips, 60% cacao 

Grease your mini muffin pans and set aside. (you can also make these in any form you like...regular muffin pans, some loaf pans, etc...just keep in mind the bake time will have to be adjusted accordingly)

If you are using sliced almonds instead of almond meal - Place the sliced almonds with the sugar and flour in a food processor and process until the almonds are finer than cornmeal and then transfer to a bowl. Mix the almond meal (or ground up almonds), flour, and sugar together in a large bowl until combined.  

Add the egg whites, salt, vanilla and almond extract and mix together using a rubber spatula.

Cut the chocolate into small pieces, or just leave as if if you are using chocolate chips, and combine with the butter. Melt over barely simmering water (double boiler), the bowl not touching the water. Remove from heat when ¾ of the chocolate is melted.  Stir until all the chocolate is melted and add to the above, stir until combined.

Fill the mini muffin tins ¾ full and bake in a 350⁰F (180⁰C) oven until the center of the financier cakes bounce back when lightly pressed with a finger. About 12-15 minutes for the mini muffin pans. For other sizes bake until the center of the cakes bounce back when pressed.  Allow to cool for 10 minutes and remove from pan.  

I just ate the last one yesterday, so I know for a fact 4 days later they still taste amazing!

This recipe may be confusing, but it is so worth it in the end!  I see myself making them again soon!

Let's all work to bring back the lovely tradition of afternoon tea.  

Then invite a friend over for tea and these financier cakes.

Eat your heart out,

Dagny

Put on then, as God’s chosen ones, holy and beloved, compassionate hearts, kindness, humility, meekness, and patience, bearing with one another and, if one has a complaint against another, forgiving each other; as the Lord has forgiven you, so you also must forgive. And above all these put on love, which binds everything together in perfect harmony. 

- Colossians 3:12-14 

Dark Chocolate Banana Muffins

Summer is here.  At least I think it is...can't really tell since we have had so much rain down here in Texas!  Monsoons everywhere!  Good news is my lemon tree is budding!!!!  Next recipe might have lemons in it : )

Warmer weather can only mean one thing!  Chocolate and banana smoothies all the time!!  Yeah Baby!  Super grateful for my awesome Vitamix my sister and Mom bought us for our wedding - love that thing!

Okay...so turns out that smoothies can get old really fast...so I decided to skip my daily smoothie and opted for veggies and hummus...then 1 hour later all I was craving was chocolate and bananas!  I am obsessed I tell you, straight up addicted!  I decided to switch it up a bit and made dark chocolate banana muffins instead...one way or another I was going to get my chocolate/banana fix :)

These were super simple muffins and they were so delicious and moist!  Winner winner chicken dinner...actually winner winner muffins for dinner! : )  This recipe has sugar in it, but you can probably swap honey/maple syrup for it if you want...I am going to try to do it next time with 1/4 cup honey instead of the 2/3 cup sugar.

Dark Chocolate Banana Muffins
yields 12 muffins
Adapted slightly from here

• 1 cup mashed ripe or over ripe bananas
• 1 tsp pure vanilla extract
• 1 large egg
• 1/2 cup canola oil, or melted coconut oil
• 1/3 cup + 1 tbsp unsweetened almond milk (or milk of your choice)
• 2/3 cup granulated sugar
• 1 tbsp (packed) light brown sugar
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp sea salt
• 1-1/8 tsp baking soda
• 1-2/3 cups all-purpose flour
• 1/4 cup chocolate chips (semi sweet or dark)

1. Preheat the oven to 375 degrees...or in my case with my gas oven 350 degrees
2. In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain. Add the vanilla and the egg and use the fork to whisk the mixture together until completely combined. Add the oil and milk and stir to combine. Add the sugars and stir again.
3. Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated. Stir in the salt and baking soda, then gently fold in the flour, until just combined.
4. Divide the batter among 12 paper-lined muffin cups, about 3/4 full. Sprinkle with the chocolate chips. Bake for 15-17 minutes, rotating once, until the muffin tops look set, and a cake-tester inserted into the center of the muffins comes out clean. Remove from the oven and let cool in the muffin tin for 5 minutes, before removing and cooling completely on a baking rack. Serve warm or at room-temperature.

Share these muffins with someone who is cranky...chances are they are just hungry : )

Eat your heart out,

Dagny

Gluten, refined Sugar, and Dairy free Pumpkin Bread that actually tastes good!

I'm getting married in 19 days.

I'm tired.  

My eye is twitching.

I can't sleep at night since I have millions of ideas running through my head...I mean who wouldn't be thinking of table runners and salt and pepper shakers at 2am?

I decided I hated my first dress option, so I bought a second one...haha...yeah I did...and now the mad rush to get it altered asap has begun.

I cry every time I get a negative RSVP from someone I really thought would come to my wedding, and who I really wanted to be there!  Turns out...most people who don't RSVP or RSVP late are not coming...so as we are following up with people this week the tears are more present then ever!  Blah.

Being a bride to be is stressful.  Seems like everyone has this ideal bride image in their head and I feel like people are pushing me to fit into that mold - updo hair, heavy makeup, sparkly high heels, uncomfortable dress that makes your waist look like it got eaten away at by termites and exposes your bare shoulders which makes you most likely to catch a cold or get frost bite.  I would like to say this is all a joke, but it is not - it is real.  I speak the truth.

I am not any of these things.  

I hate my hair up.  I like my hair down - it serves as a protection shield against the world...if I get scared I hide behind it - if I start to cry I can wipe my tears away on it - if I want to avoid conversation with someone I just turn my head and avoid eye contact with them...really, my poofy curly hair is like a secret weapon, and I need it more then ever as I enter into battle against....the WEDDING.

I do not like wearing heavy makeup!  It makes me feel so uncomfortable - makes me feel like I look like a drag queen, and an old one at that!  It makes me feel not like myself, and on my wedding day I would prefer to look and feel like myself...pretty sure my fiance wants to marry me and not some made up version of myself.

Dresses.  Oh Lordy, wedding dresses these days are so uncomfortable!  They are all poofy and princessy, with bodices that break your rib cage, over exaggerate chests, and over exposed all around! Shopping for one made me develop a nervous twitch, and I am glad I never have to do that again!

Now these are all my opinions and feelings - if you like these things and want to be a princess on your wedding day then that is great - wear your hair the way you like, the dress you want, and the makeup you love!  To each their own, and to me this is what I want.

Now in between all this madness and endless appointments I have had some pretty amazing showers thrown for me.  Andrew and I are blessed to have such a supportive community as we begin our married lives together.  My childhood friend and her Mom threw me a shower a few weeks ago, and everything they made for brunch was healthy!  It was so delicious and I ate everything!  Elizabeth was kind enough to share with me her recipe for pumpkin bread that was gluten, dairy, and refined sugar free...it is so tasty!

I made this recipe this weekend and used the second loaf to make french toast on Sunday, which I dipped in the french toast batter then rolled in ground up pecans and coconut...so Yummy.

19 days, and then I get to be married to the most wonderful man in the world.  Keep my eyes on the prize and my heart right with the Lord and it will all be good.  See you on the flip side of this WEDDING! : )

Perfect Pumpkin Bread (ie tasty, but healthy!)

Recipe from Elizabeth Elliott

¼ cup oil (I used canola, but other oils should work too!)

¼ cup coconut/palm/date sugar

½ cup maple syrup

½ cup applesauce

5 eggs

1 small can pumpkin

2 T vanilla

Mix well, then add:

1 ½ cup rice flour

¾ cup oat flour

1 cup old fashioned oats

2 tsp baking soda

½ tsp salt

2 T cinnamon

1 T nutmeg

1 T allspice

1 t cloves

Preheat oven to 350. Pour into 2 loaf pans (or makes approx. 18 muffins).  Bake approx. 20-30 minutes (until top cracks and toothpick comes out barely clean)  

Please note - these spice amounts are correct!  I thought they looked really high, but they make the bread very spicy and delicious - don't skimp on them!  I served this bread with honey butter and then maple butter.  Super good.

Fresh Peach Cake

I'm getting married in less than 2 months.  2 months.  Oy.

So much is going on that I am pretty sure I cannot tell the difference between left and right.  If you tell me to jump I won't ask "how high?", instead I will probably just go to bed.

Besides getting married I am also planning some big events in the next 3 months at work:

Charity Golf Tournament
Charity Lunch Fundraiser
Company Halloween Party
Company Christmas Party

On top of that, most of our marriage prep is happening in the next 2 months!  There was some confusion with getting a sponsor couple when we first got engaged, and now we are making up for lost time...which means...pretty much every single day up until we get married is booked solid.  Most days I feel like I will drown if I miss a beat and don't stay on task.  It really is overwhelming and daunting!

We were really looking forward to enjoying our engagement, really we were.  I pictured I would be this beaming person who couldn't stop smiling from my abundant happiness that was over flowing in my heart.  We would go on lots of dates and talk about how excited we were to get married and start our lives together.  We would both exercise like crazy every day so we would be in the best shape of our lives on our wedding day.  Lies.  All lies.

Instead, our engagement has been an endless slew of meeting after meeting, trip after trip, obligation after obligation, wedding planning and then more wedding planning.  Date night?  Um, what's that?  Ug.  And...I would be remiss if I failed to share with you that I still don't have a bartender lined up, invitations will be mailed out 2 weeks later than they should be, my dress is tight on me and I decided I don't like it, I don't have linens, I don't have flowers, I don't have dessert lined up...oh, and there may or may not be a party after our wedding...hell may freeze over - even here in Texas this is a real possibility.

photo by our awesome photographer Asia over at photobyjoy.com

I tell you these things, not to complain but to tell you I am grateful for the chaos.  I am grateful that I get to Marry the man God hand picked for me that will make the most amazing husband I could ever hope for.  I am grateful.  Even though things are crazy busy, and not what we expected, and at any moment I am sure I will get a call that our venue has been crushed by a semi truck...still...I am wicked excited to be getting married to this awesome Man of mine and have peace in my heart!  I keep waiting for someone to pinch me and tell me this is all just a dream, how could such a wonderful person want to marry little old me?  Sometimes things just don't make sense.

Like this cake.  Why on earth did I make this cake when I have so many other things I should be doing?

I have been taking a baking hiatus in an attempt to fit into my wedding dress from Hell...but then I got sick.  Knife in throat sore throat, feverish, you know how it goes.  So in the midst of being sick I decided to do the most sensible thing I could think of - I made this cake.  I am confident I made the right decision.

It was so yummy - perfect way to use up the peaches that were just a little over ripe.  I used yogurt instead of sour cream - either will do.  Also, I think it needed more peaches, so next time I would use 4-5 peaches instead of the 3.  Ina for the win again.  Trust her, she will not lead you astray.

THIS IS THE CAKE RECIPE - IT IS GOOD - MAKE IT

Also, if you can - can you keep me and my fiance in your prayers as we approach the altar - we sure do need them!

Simple Almond Cake

Some things in life are simple.  Like this cake.

Some things in life are complicated.  Like planning your dream wedding in less than 6 months.

Way to suck the happiness out of our being newly engaged bliss.  Darn you logistics and details.  We started off great.  Epically smooth and great.

"Hello...Father Awesome...are you free to officiate our wedding in the Fall and do our marriage prep?"
"Super, glad that works for you."

Priest.  Check

"Hello....Church we want to get married in...are you available on this certain date that works for our priest?"
"What...no way, that is good news indeed!  Put us on the books!"

Church.  Check

At this point we are high fiving each other for being so good at planning a wedding.  Boom.  We can do this all day long!  Bring it on.

"Hello...venue we like that looks like a giant log cabin in the middle of a fairytale forest...are you available on this certain date that works for our priest and our church?"
"What!  You just had a last minute cancellation for that date...shut up.  Can we come look at the facility tomorrow?  Great - see you then!"

"Hello beautiful venue.  We love you.  We can picture our wedding reception here...and I can bring in any food I like?  Make my own cake...etc.  Yes please."

To myself: "This is odd that things are working out so easily, I think I should sabotage this awesome plan and wait on signing for this ideal venue."

"Hello dream venue, yes we love you and want to make this happen but request a week to consider our options.  What?  3 other couples want to sign the dotted line?  We have to move how fast?"

PANIC. CHAOS. EMAILS. CALLS. TEARS. STRESS. PRESSURE. TOO FAST.  DON'T LIKE RUSHED DECISIONS.

"Hello dream venue, you are booked until Fall 2020 now?  Please excuse me while I go bang my head on my desk."

"Hello all other venues that don't even compare to our dream venue...you are booked until Fall 2020 too?"

Face Palm with both my palms and all the other random palms I can find.

And so the search for the ideal wedding reception venue continues...and in the meantime I will eat 12 candy bars, cry about 2 bucketful's of tears, google search every possible wedding venue related thing I can find, and quite possibly scare off my future husband.

And then...there was this cake.  So simple and unassuming.  It was surrounded by cakes that were prettier, more glamorous, and more appealing - but a midst her shining competition this little gem shone bright with authentic charm and poise.  Throw a dollop of fresh cream on top and she became the bell of the ball.

If only I could find a venue like this cake!

I advise you all to not plan weddings, and instead make this cake.  All the world's problems will slowly melt away.

*please note this story may have an element of hyperbole to it.  We (I) am not freaking out that much, and am really happy that I get to marry this pretty awesome man at the end of it all. : )  Super grateful and I know something will work out with our venue!  Prayers that we find something!

Simple Almond Cake
Adapted slightly from Sinfully Easy Delicious Desserts, by Alice Medrich

3/4 cup plus 2 TBS almonds (whole, sliced, chopped - whatever you have)
1 cup plus 2 TBS granulated sugar
1/4 tsp salt
1/2 tsp almond extract
8 TBS unsalted butter, room temp
3 large eggs
1/3 cup unbleached all purpose flour
1/4 tsp baking powder

Preheat oven to 350 degrees.  Butter the sides and line the bottom of a round cake pan with a parchment circle. (do this by tracing a circle onto parchment the size of your pan and cutting it out)

Put the almonds, sugar, salt, and almond extract into a food processor and process until the nuts are finely pulverized.  Add the butter and pulse until blended.  Add the eggs and process until thoroughly blended.  Add the flour and baking powder and pulse until just incorporated.  Scrape bowl and pulse again.

Scrape the batter into the prepared pan and spread evenly.  Bake 35-40 minutes until golden brown and toothpick comes out clean.  Cool on rack.

Once cool remove from pan.  Cover.  Keeps at room temp for several days, and tastes best after day 2.  Serve with fresh whipped cream and lovely seasonal berries.

Chocolate Cranberry Cake

I know that Thanksgiving is a pie holiday, but frankly I just didn't have the patience to make a pie.  I wanted something quick, yummy, and with some element of Thanksgiving in it.  My Mom has been buying these chocolate covered goji berries recently and I really wanted to capture that lovely tart meets sweet element in a cake with cranberries instead of goji berries.  I was happy to see there were many options on the internet for cranberry chocolate cakes.  I decided to go with this recipe since it didn't call for milk and a certain someone in my life can't do the whole milk thing.  If you want to go ahead and make this cake 100% dairy free you can swap out coconut oil for the butter.

I made this cake for my Church Young Adult Group Thanksgiving potluck this weekend.  We feasted on exceptional food and enjoyed each others company.  I sure do love all the get together's that happen during the Holiday season. : )  This cake was a big hit and I was barely able to sneak away an extra piece for my Monday lunch dessert...sure glad I did though because the cake tastes even better today!

Chocolate Cranberry Cake with Chocolate Glaze

Adapted from Moosewood Cookbook New Classics

Makes 1 8-inch cake

1 1/2 cups flour (you can use all white, or half whole-wheat pastry and half white)

1/3 cup cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1/2 cup canola, safflower, or vegetable oil

1 cup chilled brewed coffee

2 teaspoons vanilla

2 teaspoons cider vinegar

1 cup cranberries tossed with 2 tablespoons sugar

Chocolate Icing (recipe follows)

Preheat over to 375°F. Oil an 8-inch cake pan, then dust with cocoa powder - not flour. 

In a medium bowl, combine the flour, cocoa, baking soda, salt, and sugar. Whisk together to break up any clumps in the cocoa.

In a second medium bowl, combine the oil, coffee, and vanilla. Pour the wet ingredients into the dry and mix together until smooth. Stir in the cranberries.

Add the vinegar and stir – you’ll see light swirls of fizz form as the vinegar and baking soda react. Immediately, pour the batter into the pan. Bake for 30 to 40 minutes, until a toothpick inserted in the middle comes out clean.

Take the cake out of the oven and cool 15 minutes then Remove from pan.  When cool, frost with the chocolate glaze.

Glaze

6 ounce(s) quality semisweet chocolate, coarsely chopped

1/2 stick(s) (1/4 cup) unsalted butter

1 tablespoon(s) light corn syrup

1 tablespoon(s) orange liqueur or dark rum

HAPPY THANKSGIVING!

Praise God from whom all blessings flow!