At least once a day I have an idea or experience or internal dialogue and tell myself “I should really write that down.” I think about this poor neglected blog. Between trying new recipes, re-watching past seasons of True Blood and reading a slew of books, my laptop actually collected a little dust. Some days I only checked Facebook using my phone once or twice (gasp!).
That said, I really wanted to make sure I wrote about the amazing package my Aunt sent me a few weeks ago. It had a small booklet of holiday recipes, handwritten by my great-grandmother Wilson, dated December 25, 1911.
I realized I want a journal to write down some of my favorite recipes I can pass down to Leia. Something that maybe my great-grandchild (whoa…) will look at with amazement and appreciation. 100 years from now will the recipes I write down be outdated? In 2112 I’m sure something will have replaced the food processor, maybe even the almighty Kitchen Aid stand mixer (not that I have one, yet).
Below is a list of recipes I’ve tried in the last month or so, that have been total successes! I found them all on Pintrest, my favorite way to waste time. I’m not sure if they’ll all end up written down in my special recipe journal, but they are definitely ones I’ll make again.
I followed the recipe almost exactly, the only changes I made were using a 9×13 pan and using store bought icing. This was the first cake recipe I’ve seen cooked at a low temp (275 degrees) for a long time (about 60 minutes for my 9×13 pan) then put in the freezer. I’m not sure if that method is specific for this recipe, but the cake was incredibly soft and moist.
I didn’t use homemade breadcrumbs because I’m impatient and wanted to make them the same day I saw them on Jamie’s pin board. So I used those seasoned breadcrumbs that come in the blue container, I can’t think of the brand name at the moment. I also used buttermilk instead of regular milk with apple cider – I had buttermilk on hand, and it’s essentially the same thing. The breading stuck to the foil when I tried to flip them, so spray your foil with a little oil. That issue inspired me to search for oven safe wire racks (like a cooling rack, but not nonstick coated), because flipping a tray of zucchini chips was annoying. If I could place a wire rack over a cookie sheet the air and heat could circulate and save me a step!
I’ve made these a few times since, they’re super easy and delicious. Leia wasn’t a fan, but she does usually try a bite when she sees me eating them. Maybe someday she’ll acquire the taste for these tasty “chips. ”
Iowa Girl Eats is one of my new favorite blogs, on the list with Pioneer Woman, Smitten Kitchen and Annie’s Eats.
I made this while Leia and I were in OC visiting Mike and Leilani. We had a taco night for Cinco de Mayo and I loved the simplicity of using canned tomatoes. I don’t have a food processor at home but I made it again in my blender and it turned out great. Note: a food processor is right next to stand mixer on my wish list.
I like hot salsa so I added a whole jalapeno with seeds, I also added juice of the whole lime. After reading some similar recipes, I think next time I’ll also try adding a dollop of honey and a pinch of cumin. Either way, this is definitely my go to salsa recipe!
The first time I made this I followed the recipe exactly but made a half batch in a loaf pan. It was delicious! I also ate the entire thing in two days – moderation with sweets is still something I’m learning. So I tweaked the recipe a little, using liquid eggs to divide the recipe in eighths and create a single serving (1 apple and 1 tablespoon of liquid egg vs 8 apples and 2 whole eggs). I also sprinkled the apples with pumpkin pie spice and a packet of stevia. I tried using whole wheat flour vs. all purpose, but that turned out all wrong. One time I added frozen blackberries with the apples one night and it was amazing – better than the apples alone! The frozen blackberries broke down and created this beautiful purple syrup mixed with the apples.