BIZZY BAKES

This is catch-up week at our group, WwDH.  Each of us has selected a recipe, we missed making along the way.  When I originally saw this recipe, it was immediately on my radar but for some reason, I was not able to join in, that week.  This is my second chance and I happily made this refreshing breakfast, lunch, brunch, snack or  dessert. This was originally with pistachios which I did not have in the house.  Almonds and honey go so well together that I easily adapted the recipe to the almonds. Roasted Almond and Honey Yogurt     -   Adapted From New Food Fast by Donna Hay They say that today is the hottest day, this year, and what is more appropriate for such a day, but a nice cool mixture, sweet and nutty, creamy and smooth. It can't be easier to make.  I roasted nuts in the microwave and that is a quick job.   Place honey in the bottom of a glass.  Cover with slivered almonds.  Top with creamy yogurt - ...

This is another Passover recipe, I have to share.  Passover is a funny holiday when it comes to food.  Some people feel deprived because we do not use many  of our normal choices. There are others and I count myself as part of this group who glory in what can be done with a more limited array of  ingredients.   When you think about it, there is one week, we eat without using flour and foods with gluten.  No pasta, no bread, no "normal" cake or cookies, no rice for Sefardic Jews, no beans as well.  It is different but I welcome it.  I think we eat as well if not better for this week than the entire year. Honey and Walnut-Crusted Chicken Ingredients: 6 boneless, skinless chicken breasts, pounded flat  non stick cooking spray (olive oil) ½ cup honey ¼ teaspoon ground black pepper 3/4 cup potato starch ¾ cup fine chopped nuts (I used walnuts but pecans would be better, in my opinion.) ...

I hate to admit it but last week, I completely forgot about my Donna Hay commitment and didn't remember until days after.  Usually, I am looking forward to making our designated dish but I guess, I was so busy prepping for school that it fell off the radar.  My apologies to my Donna Hay cooking mates. I am back, this week, with the cutest little Honey Cakes.  I subbed oil for the butter and cut back on the amount by a tablespoon.  I used gluten-free flour instead of  what was called "normal" flour.  I also must have left them in a minute or two too long determined by the color around the edges. I thought the honey taste was too strong.  We were supposed to top these with double cream (what is that?) and more honey.  I could not imagine adding more honey or even confectioner's sugar so I served them plain.  Hubby was pleased and did not complain about the sweetness.  Do you think he has been hiding his sweet tooth from me, all thes...

I should call this, "My Love Affair with Brussels Sprouts," but that would be unfair to bok choy and spinach.  Spinach is the best in my opinion.  I have made three recipes with a bit of sweet added to the vegetable it makes a major difference. Brussels Sprouts in Onion Honey Sauc e Ingredients: 12- 15 brussels sprouts 1 tablespoon olive oil 1 large white onion, quartered and sliced thin 1/4 cup vegetable broth 2 garlic cloves, finely minced 1 1/2 tablespoons honey 1  tablespoon Dijon mustard  1  1/2 tablespoons cider vinegar, start with 3 then add more if desired salt and pepper Method: Boil brussels sprouts for 7 - 10 minutes or until tender. In large skillet, heat olive oil and saute onions for 7-9 minutes.  Add garlic and saute for another 2 minutes. Stir intermittently.    Add the broth, raise the heat to high and cook for approximately 4 minutes until the liquid is reduced by 1/2. Add the mustard, honey, vinegar,and pe...

It is Improv time again, thanks to Kristin of Frugal Antics of a Harried Homemaker. This month the challenge is to cook with sweet potato and honey. I wanted to include these potatoes in a dinner and chicken seemed to be the perfect answer.  Thanks to Laureen of Fox in the Kitchen, I found my answer.  She has no sweet potatoes in her recipe but I added them and what a great combination, I had. Cashew Chicken Stir Fry  ( adapted from Fox in the Kitchen) Ingredients : 2 chicken breasts, cut into bite size pieces 1 tablespoon olive oil 1/2 cup cashews, chopped 2 small carrots, chopped 1  zucchini, sliced 1 large sweet potato, chopped 1 tablespoon garlic rice vinegar 2 tablespoons honey 2 teaspoons lime juice, about 1/2 lime 1 tablespoon honey mustard 1/2 tsp black pepper, freshly ground Method: Poaching the chicken before stir frying, keeps the meat juicy and creamy-white. In a large saucepan, or a wok, boil 4 cups water. When water comes to a b...

I apologize for the lengthy name of this recipe.  It is interesting but each descriptor seems necessary.  I wanted to stress the healthy aspect of being baked and the luxury part of being candied.  Do any of you have difficulty, naming recipes?  There is the tug to make it an interesting title so others will look at the recipe.  There is the equally compelling tug, to make it brief, not to bore anyone.  Should we tell it all in the title or just give a tease to the reader?  How many words make up a title with clarity? I know, there are no pat answers, for the questions but what guidelines can we make, to bring our readers, the titles they are looking for.   Do you want to know the recipe comes from Pioneer Woman or Ina Garten in the title? If you are using a food with many identities, do you want the butternut squash or Idaho potato in the title? Do you even look at the titles?  Is it the photos that ...

Pat's Pink Apron and Marelie from Cookie Droplets, both, so kindly shared this award with me.  Both of these lovely ladies, who received these awards, first, deserve that recognition.  Check out their blogs and I am pretty sure, you will see the warmth in their personalities and the caring that comes when giving an award. I have given awards on several occasions and this time, I would like to give these to  some of the foodies who have come into my life (blog), more recently. (Debbie and Libby are not newbies.  In fact Libby is one of the first bloggers, I met.) Each one is special and each one has a blog to be proud of. These are worthy bloggers whom I admire, greatly and I think, you will too.  Each one has a unique blog which tells you who they are.  As far as great recipes go, each one is different, in what they stress but all have delicious dishes, for us to eat.  I hope that each of you will share this award with 7 choices of your own...

When I bake with apples, I don't chop, I don't shred, I chunk, good size chunks.  When you take a bite, you feel the crunch of the apple.  Thus, when I see applesauce as part of a cake, it does not send me running to the kitchen.  I saw a picture of the cake and was drawn to it despite the applesauce.  I am glad I did although, I would cut up small pieces of apple, next time, and include them, in the batter. Applesauce Spice Cake I found this wonderful recipe on Sweet and Crumby , a blog, I discovered recently and like very much.  The spices rule with the brown sugar.  I love brown sugar.  I think, I could get high, sniffing brown sugar.  I guess, that would be a lot safer than some of the other items, out there. I adapted this cake to be gluten free and left out what I understand, is a fabulous frosting, and replaced it with one of Sweet Melissa’s glazes which, I must say, was also terrific.  I also replaced the butter with Ca...