Tag Archives: fall

Good Morning, Lord Muffins – King Arthur Flour inspired

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I’ve had this recipe for Morning Glory muffins on my pinterest page for sweets for zee lonnnggest time. The crack of dawn this morning seemed appropriate to whip it out. I don’t really remember my dreams, but I swear I must constantly dream about food bc I JUMP out of bed sometimes to make things. Or I can’t fall asleep until I’ve made them. This week has been a King Arthur Flour week for me. I am SO in love with the recipe page on their website, 100% because of the reviews.

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I have so much trust for those recipes and am really into their white-wheat flour lately, it’s great for those medium-grainy recipes. One night I couldn’t fall asleep without having milk and cookies, so I burst out these guys way past my bedtime. So worth it, they were so soft and delicious…brought them to work and got some validation.

So, what’s with the title? In my head, I keep saying “good morning lord” muffins instead of “morning glory.” There was this teacher at my high school who started every prayer with “Good morning, Lord” and if you ask anyone from our school who says that phrase, I promise they would recognize it. This one goes out to you, Mr. Lorys, for fully engraving the phrase Good morning Lord in my memory forever. I WILL NOW always make this recipe because ITS SO GOOD.

And you know I often get mad because my muffins never get really muffiny, they look like cupcakes sometimes, but these look like big-ole regular muffins. Without further adue, here’s the recipe for Morning Glory aka Good Morning Lord muffins. I followed most of the recipe, using sweetened coconut and walnuts like the recipe suggests. However, I mixed up some walnuts with pecans bc that’s what I had on hand. Also, I used half brown sugar half splenda and followed some people’s recommendations, cutting the sugar by about 1/4 of a cup.

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carrotscarrots, apples (diced not grated) nuts, coconut

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A&P Cinnamon Classic Pancakes

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Brunch with friends. Two Sundays ago, my two friends and I used up the extra buttermilk chillin in the fridge to make seriously the best pancakes I think I’ve ever made. There’s also that “good mood” factor that I think propelled me to just enjoy life altogether this particular morning : ) That being said, these were actually great. And for the record, Egen has had this A&P Cinnamon since 1995.

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I used the base for Joy’s Milk chocolate pancakes, adjusting it like so:

2 eggs
1 cup white wheat flour
1 cup All Purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups buttermilk
4 tablespoons butter, melted and cooled
½ teaspoons vanilla extract
pinch of cinnamon
pinch of nutmeg (SECRET INGREDIENT)

Whisk dry ingredients in a medium bowl. Whisk together wet ingredients, and slowly fold in the dry until just mixed. Let the mixture sit for around 5 minutes while you pour yourself a cup of coffee and heat up the griddle to medium heat. Melt some butter and pour the pancake dollops on the griddle when bubbles start to appear in the butter. Flip when you see bubbles on the top and keep finished pancakes warm in a 200 degree oven (that is if you haven’t eaten them one by one). Serve with whatever toppings you like!

So it was pretty much the same, but like I said, cinnamon and nutmeg are my favorite spices even for ole classic pancakes. We made this for brunchy brunch, then proceeded to walk 7 miles throughout the course of the day. After one 4-mile walk, we weren’t done with being outside on a beautiful day and drove down to the Belt-line, walking an additional 3.

There were a few guys with a stand setup holding a sign that said “Free Advice” at the Beltline. After giving it a laugh, I asked my friends what we should ask them originally as a joke; however I was surprised at how quickly we spurt out lingering questions we all had. Regardless of the carefree nature of the day, the most important things to us in our lives right now were right there, awaiting our considerations. The good thing is, a constant return to the same questions really helps me realize what my priorities are at any given time.

We tried to recreate the Matilda scene here with “Send Me on My Way” playing in the background as we flipped merrily away. Happy pancakes!

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A Bon-Appetempt wannabe – Chicken with Caramelized Onions and Cardamom Rice

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Here’s to my favorite blogging video of all time. If you’ve been around me, my new iPhone, or anything with wi-fi, I’ve probably showed you this vid. I just absolutely love Amelia Morris’ sense of humor and weird voices. Mostly because I am all about the loud voices and imitations, whether or not I’m in the kitchen. The best part of this vid is definitely BAKED CHECKEN GETCHA BAKED CHECKEN. Sadly, my photo skills have really got to pick it up. I’m so excited about the food that I forget to take pictures before it’s all gone. Forgive me, but srsly make THIS AND WATCH THE VIDEO.

I love this dish because it’s deceptive comfort food. The dill and parsley and cilantro give it this fresh texture that lightens up the extremely moist and rich chicken and rice. It’s that chicken and rice base that represents comfort food for so many cultures that I love. My grandma’s Chicken Tikka Masala is our family’s traditional comfort food as well as the ultimate Khausway, a Burmese chicken dish that reminds me of every family memory with my Dad’s side.

For some families, it’s that chicken, saltine, rice, and cheese casserole-y thing that makes you want to curl up in a ball and be a cat-lady (wut?). No, but seriously, sometimes that stuff is zooo good. It was really fun to make this comfort food with my friend Caelan as we are both adjusting to post-grad life, moving into the “real people” phase. Just kidding, but honestly it was a great Sunday night meal for two friends catching up. I encourage you to make this with a friend on a night when you have the time to wait for a hearty chicken dish to simmer slowly for a solid half hour, leaving you time to share your exciting stories from the weekend and calm each others’ nerves for the week!

I feel so blessed.

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Caramelized onions…my friend Kelly and I could eat these like a dip or even plain…

DSCF4287yummy chicken with spices…it pays to have an Indian grandmother with whole spices in her cabinet 🙂

DSCF4290omg yes. Follow the rules and don’t move your chicken around too much! Let it get crispy

DSCF4292When you add the rice, get it all coated with oil and spices before adding in the water. Ours was SOOO oily, so there’s really no need to add more oil if you ask me

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DSCF4299Mysterious, I know :/

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A Runner’s Feast: Deb’s Baked Pasta with Broccoli Rabe and Sausage

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When your dad makes you run a race with him, you somehow get roped into making cheesy pasta bake the night before. You also end up arriving at the race a whopping 40 minutes too early and thus leaving an extra 40 minutes to sleep in the car dreaming of carb mania dinner from last night. But hey, you ran 9 miles THUMBS UP CHICA

Deb, you were thinking of my dad when you wrote this post I think. He is ALL ABOUT baked pasta with hot Italian sausage and hearty greens. I’ve never cooked broccoli rabe before, but am a HUGE fan. It always makes me think of when I went to Philadelphia during the college tour days and told my dad I wanted to go to a REAL Italian establishment in Philly. I ordered pasta with broccoli rabe, the waiter’s name was Dominic, and the restaurant was an old converted mansion. It was awesome.

On Atlanta’s first perfect fall day, I visited the St. Phillips farmers market for the first time and bought this delicious hot Italian sausage. The rapini I found at the regular grocery store actually and used part-skim mozzarella (use the block kind not shredded!!). I couldn’t find campagnelle but am a fan of rigatoni’s ridges. I slept soooo well after this meal and used some of the broccoli rabe, cheesy goodness and sausage to make scrambled eggs after the race.

This recipe’s going on my “college guy friends come to visit need food lots of it” list. And this bechamel ohhhhh. You could honestly make this without cheese and it’d be great with the bechamel. Since it’s cooked in the hot italian sausauge drippings, it has this spicy and full flavor thats so different from any bechamel I’ve made before.

Thank you Deb for this recipe!!

Served it with a salad, homemade balsamic, honey, lemon vinaigrette and some failed homemade croutons (feelin the sistah love coffield and grubes on the burned croutons)

(I added a few mushrooms)

DSCF4235Chop up the broccoli rabe

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Break up the sausage and sautee (I think she used sweet but I used hot Italian)

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Best trick for quick blanch of vegetables…adding in at the end of the pasta’s jacuzzi swim

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Mixing the pasta, brocc and sausage

DSCF4248The beesssstttt bechamel…garlic was ON POINT

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Mixin in half da cheese

DSCF4258Sprinkle some more cheese on top

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