I know I haven’t used my blog in a while and I go on excited spurts of writing and then not. There’s a lot that happens behind the scenes here that is never posted about. The above picture is a few pages torn from my recipe notebook. The one on top is the banana bread recipe I love and is lovingly splattered with layers of banana juice. So why is it ripped out? Because I have Celiacs disease. The only “cure” or treatment is to maintain a 100% gluten free lifestyle. I’m starting over. Who knows if I’ll start posting here more as I learn about this new culinary world. But maybe it’ll become a lot more of personal musings or a recipe collection of the gems I find around the internet. Who knows?
I’m back at college! With a kitchen! It’s so super exciting and I don’t care that I sound like a 16 year-old. I love my kitchen. Sure it’s been almost a month since I moved in and I’m just now posting, but I’ve been too busy cooking and playing in the kitchen. It’s itty bitty; my roommate and I can’t be trying to use it at the same time even if one of us is washing dishes and the other is grabbing something out of the fridge.
I think it is honestly the smallest kitchen ever intentionally designed for 2 people. To give you a sense of scale, to be able to open the fridge, I have to move the chair closest to the fridge out into the middle, which then blocks the oven and all exit routes. My cookie sheet has to go in so that I’m only able to grab the shorter end rather than sideways. But it’s my beautiful kitchen and I love it.
I’m back! I decided for the month of June to try to work myself into insanity and was almost successful; 7 day work weeks are no fun. But now, my other job is overstaffed so I have a random three day weekend from Monday to Wednesday. This means I’m back in the kitchen again!
Today I was looking for something more healthy than just plain pasta that wouldn’t require a trip to the grocery store. This led to the original recipe I pulled this from being bastardized into a “clean out the fridge” type of casserole. However, it was so delicious that I would make it again with actual trips to the grocery store to get the ingredients.
I’ve been wanting to try this cupcake recipe for a while now because it removes the issue of having dessert enough for a party when it’s just you wanting something sweet and cakey. I dont’ have any “progress” photos because these are just that easy to make! The cake is moist and very vanilla flavored. I think the simplicity makes them all the better. It’s a step above doing a mug cake in the microwave and pulling out something that’s worthy of Cupcake Wars. Okay, it’s closer to the mug cake.
Note: I didn’t make the cupcakes in the ramekins, but that could be a fun way to serve them, if you have tiny ramekins of course.
At school this past semester, I discovered the most wonderful treat – apple chips. In the food court area, called the “Pit,” they had displays of them and they were a great snack between or after class. They were made by Seneca and were wonderful. But then they started disappearing. They went from two large standing displays to one, then to a little counter one until all the bags had been sold. This was of course after I had completely fallen in love with them.
Apples are one of the few fruits I actually enjoy so I thought the chips would be easy enough to make on my own. And really they are! if you don’t mind waiting a couple of hours for them to be done that is…
So it’s been a while. I changed schools this past semester and my new dorm’s kitchen was on the basement level with my room on the third floor. My tendency to forget things while running back and forth to the kitchen highly hindered my ability to bake. As in, I didn’t bake for the entire semester. I made fudge once. But that just required the stove top that was in the lounge and the fridge in my room.
Now I’m back at home! This means i have access to the Kitchen Aid and a large stove and wide spice collection and lots of space and everything at my fingertips. Oh how I love being home. I’ve already made my chocolate cupcakes and was just itching to make something else. My mom is having a friend over for wine later so something not quite so bready sounded like a good idea. I looked through my recipes (I think I have 500 something bookmarked) and was between two Smitten Kitchen citrus choices; Deb’s keylime meltaways and her lemon bars. Obviously, if you’ve read the title, I chose the lemon bars.
I don’t know what was up with the lemons today but I could not get any juice out of them. I went through 5 lemons and still only had about 2/3 cup of juice. I tried microwaving them and everything. I have no idea what happened. Oh well the bars are delicious.