Monthly Archives

October 2012

WIA(L)W: Foreign Foods Edition

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Spooky Snacks and Healthy Halloween Treats


Today was a Great Eating Day.  Not only that, but it was full of Wonderful Friend Time!  I got to eat breakfast outside in the glorious sunshine with a very, very good friend, Becky, and she gave me a couple pointers on photographing foods (hopefully I can apply these, and might even invest in a better camera someday!).  We enjoyed some Leonard’s Bread, which I had baked after my lovely Kiwi friend, Emma, had sent me a few recipes to try!  In fact, I am re-naming my recipe “Emma’s Bread”.

Then, I had a sweet afternoon tea time with another dear friend, Megan B.  We baked an Armenian Nutmeg cake (another of Emma’s recipes).  However, because we were so engrossed in our conversation, I made a few silly mistakes.  Oh well, the cake was still delicious!  But…after Megan had gone, I decided that I wanted to re-make the cake to see how it turned out.  Let’s call this NutMegan cake from now on…just because we can.

Round 2, the cake did come out more moist, and had a crumb bottom– yum! Almost like coffee cake, but with nutmeg flavoring instead.  The cake was perfect for tea time, but could also be a sweet breakfast cake or a dessert anytime!

I spent the evening fellowshipping with a wonderful group of people who love the Lord.  We talked, we prayed, and we feasted on a random and beautiful assortment of foods.

Finally, I got a good night kiss from prince charming. Day complete 🙂


Breaky with Becky
Leonard’s Bread, PB, Jam, Yogurt with vanilla and cinnamon, granola, and fruit…and coffee

Afternoon Tea
“Constant Comment” tea with milk, Armenian nutmeg cake with powdered sugar, yogurt and fruit

After Afternoon Tea-less Tea
My afternoon tea meal was so delicious, I went for round two (w/ yogurt and fruit for the 3rd time!)…and then round three

Evening Snacks
Some combination of carrots (a lot of them), ranch, artichoke dip, chips, salsa, & hot cider


Emma’s Bread

My messy breakfast plate

Becky’s cute-looking breakfast
Armenian NutMegan Cake

Afternoon tea.  One of my favorite times of the day.

Becky gave me a few food photography tips! 

After Afternoon Tea (Round 2…or 3?)


Emma’s (Leonard’s) Bread 

you need (for one loaf)-

  • 1 T (or one packet) yeast
  • 1.5 c. lukewarm water
  • 1/4 c. honey
  • 1/4 c. molasses
  • 2 T sunflower oil (I used walnut oil instead)
  • 1/2 t. sea salt
  • 1/4 c. sesame seeds
  • 1/2 c. raisins
  • 3 or more cups whole wheat flour
  • 1/2 c. cornmeal flour or rye flour.  I just used regular cornmeal…Shh!
  • 1/2 c. rolled oats
then, you need to do this-
  1. Stir yeast into water in large bowl, and let sit for 5 minutes.
  2. Add honey, molasses, oil, salt, seeds, and raisins.
  3. Stir in 2 cups of wheat flour, mix well.  then stir in the rye/cornmeal flour and oats.
  4. Add enough remaining wheat flour to form dough that can be kneaded but is still sticky (mine was extremely sticky).
  5. Knead on floured surface until very elastic (10 minutes, or 15 for a doubled recipe)…Emma says “Put your back into it!”
  6. Place dough in a bowl with a damp towel covering the bowl, and let rise in an unheated oven /other warm place until doubled in bulk (45 minutes, or 1.5 hours for double recipe).  *optional: first coat bowl with oil and turn dough in bowl to coat with oil…I neglected this step.
  7. Remove bowl from oven/warm place, punch and briefly knead dough, (divide in two if making two recipes), place into a well-greased 9x5x3″ loaf pan (or two), cover again, and let rise again until doubled in size (40-60 minutes).
  8. Bake loave(s) for about 30-40 minutes at 350*F, until pan sounds hollow when tapped on the bottom.  Let sit to cool.
  9. Freeze any bread that is not intended for consumption within a few days (when freshest!). Store in a sealed container/tupperware at room temperature.
I like to eat mine with butter, jam, nut butter, fruit, honey…and tea, of course!

NutMegan Cake (Armenian Nutmeg Cake)

you will need-
  • 1 c. self-raising flour (I used 1 c. a-p flour + 1.5 t. baking powder + 1/4 t. salt)
  • 1 c. all-purpose flour
  • 1 t. fresh ground nutmeg (I grated a whole nutmeg!)
  • 125 g butter (I used 1 stick of 1/2 cup, plus an extra T.)
  • 1.5 c. lightly-packed brown sugar.
  • 1 t. baking soda
  • 3/4 c. milk
  • 1 lightly beaten egg
  • 1/2 c. chopped pecans/walnuts (I used pecans)
then, you need to-
  • Grease and line an 8×8″ pan.
  • Sift flours and nutmeg into large bowl.
  • Cut in butter and mix in sugar until crumbly (I used my hands)
  • Press 1.5 cups of mix into pan.
  • Stir combined soda and milk, as well as the egg and nuts, into the remaining dry ingredients.
  • Mix well and pour into the pan on top of the first layer.
  • Bake in a “moderate” oven (I used 350*F) for about 35 minutes.  Let sit for 5 minutes and turn onto wire rack to cool.  Cut into squares. Store at room temperature in a sealed container.
I dusted mine with powdered sugar and served with fruit. They would probably be great with a sprinkle of cocoa powder and cinnamon, or a dollop of whipped cream, too!

Big thanks to Emma, for the recipes; and Becky and Megan, for the encouragement. I love you guys!

S’mores Bark

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A few weeks ago, my friend Jessica gave me some of her delicious Halloween bark, complete with oreos, pretzels, and candy corn.  I have been dying to make this, but decided to just use the ingredients in our pantry. 

Today, Megan (see previous post) and I made
S’mores Bark:

(Makes about 6 sandwich bags’ worth)

1. Melt 1c. chopped milk/semi-sweet chocolate in microwave

2. Spread onto parchment-lined baking sheet in thin layer (but not so thin that you can see the parchment.
3. Press broken graham cracker pieces (about 3 whole sheets) and marshmallows (mini or chopped whole mallows) into chocolate.
4. Let cool in fridge.
5. Melt 1c. white/other chocolate in microwave and spread on top of cooled bottom layer.
6. Sprinkle and press candy corns into top layer and cool again.
7. Break into pieces.

New favorite fall treat

One of the elves’ main food groups: Candy Corn

Great Granola Debate

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Wondering about the beautiful-looking bowl in the background?  

…It’s Muesli.  One of my favorite breakfasts while I was staying in New Zealand.

What is Muesli? 

Apparently, it originates from Swiss Germans.  It “is a popular breakfast meal based on rolled oats, fruit and nuts” (Wikipedia).  Deadly combination.  Basically, muesli = uncooked granola.

New Zealand Muesli with fresh fruit and a side of soy/nut/rice milk.

 I saw this recipe on the web and decided I must try it (with turbinado instead of brown sugar, dates instead of raisins, almonds instead of sunflower seeds, and no wheat bran–I added extra oat bran and wheat germ instead).

I recommend enjoying your muesli with fresh fruit (berries and apples are nice) and milk of some sort.  If you can soak your muesli in milk overnight/for a few hours, even better!  Yogurt works too, but can mask the delicious flavor and texture of the muesli, and so I usually say “no” to yogurt with my muesli.

Homemade Muesli on a smoothie…not my favorite muesli combo, but still yummy 

Milk-soaked homemade muesli with fresh fruit

Don’t like cows’ milk, or soy milk?  Have you seen my “how to” on nut milk

Not a big fan of raw oats?  My friend Megan and I made some granola today, and it was actually officially called “Megan’s Granola”.  How ’bout that?  But, we made a few adjustments to this recipe.

Here’s what we did:

  1. Preheat oven to 325F, and line one large baking sheet with parchment
  2. In a large bowl, stir 4 cups rolled oats, 3/4 c. wheat germ, 3/4 c. oat bran, 1/2 c. almonds, 1/2 c. pecans, 1/2 c. walnut, and 1/2 c. shredded coconut.
  3. In a saucepan, on medium heat, stir and bring to a boil 1/4 c. honey, 2 T. brown rice syrup, 1/4 c. turbinado or brown sugar, 1/2 c. vegetable oil, 1 T. cinnamon, and 1 T. vanilla extract.  Then, pour over dry ingredients, stirring to coat.
  4. Spread mix onto baking sheet evenly.
  5. Bake about 20 minutes, stirring once after 10 minutes (should be golden and crispy when done).  Stir in  1c. dried cranberries and/or chopped dates.
  6. Store in an airtight container.

The lovely miss Megan herself

Megan’s Granola

Now for the big ? of the day.

Granola or Muesli?

That depends.  I like Granola for smoothie and yogurt toppers, or just by itself.  But, Muesli is best with milk, as a cereal.  Granola also has added oils/fats, so can be more of a heavy snack, but is very satiating.  Muesli is raw, and thus might make you feel full longer, as the oats expand while absorbing water in your stomach!  Megan shared with me that she used to eat two bags of raw oatmeal packets for breakfast.  That’s intense, Megan.  


By | Fuel | 3 Comments

Round 2 of “Guess what Ed had for breakfast this morning”:


Not quite.

My dad’s fuel of choice today: Pizza! (leftovers)

God Bless you, Ed Day!

Just for fun contrast…

This morning, I enjoyed two of Brice’s Famous Banana Pancakes, slathered with homemade peanut butter, homemade strawberry jam, sliced bananas, and a heaping side of fresh fruit salad.

I call it the “BBPPBB&J” sandwich,
…which of course means
B.rice’s B.anana P.ancake P.eanut B.utter, B.anana & J.elly

Out. of. Control.