Cornmeal Griddle Cake

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Six years ago I ate a blueberry-stuffed cornmeal muffin at Petsi Pies in Boston and I have thought about it ever since.

In fact, I just spent a solid 30 minutes scrolling back through six years of Facebook photos to try and find evidence of its existence.

Exhibit A:

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It. was. so. good.

I just experienced all five stages of grief in about a 15-second time span of looking for Petsi’s online, discovering they no longer exist and then realizing I just spelled it wrong the first time. Petsi’s, not Petesy’s.

Anyway, if you’re in Boston I strongly recommend you go to Petsi’s and get the cornmeal muffin. If you’re not, you could make this cornmeal griddle cake with blueberry sauce as a stand in.

Cornmeal Griddle Cake w/Blueberry Sauce
Author: 
Prep time: 
Cook time: 
Total time: 

Serves: 1
 

Ingredients
  • CORNMEAL CAKE
  • 1 banana, mashed
  • 2 egg whites
  • 1.5 tablespoon cornmeal
  • 1 tablespoon gluten-free flour
  • pinch of salt
  • BLUEBERRY SAUCE
  • 2 tablespoons berry jam
  • splash of water
  • splash of nondairy milk

Instructions
  1. Mix together banana and egg whites
  2. Add dry ingredients and stir to combine
  3. Grease a skillet with nonstick spray (I use coconut oil spray) over medium heat
  4. Pour in batter and cook until browned on each side
  5. In the meantime, mix together jam, water and milk and microwave for 30 seconds

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And as long as we’re in photo albums from 2007, let’s please take a minute to mourn my super-long hair and baby Weaz from that era.

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WAAAAAAH.

Apple Cinnamon Donuts

vegan donut

I was just telling my roommate how I’m ready to go back to school and finish up my RD. In case you missed it: Last year around this time I decided to walk with (just) a Master’s degree in nutrition and bypass another year-and-a-half of work to become a Registered Dietitian. I’ll finish it at some point but ehhhh… organic chemistry, man.

So basically all that stands between me and RD are two MF chemistry classes that I’d like to take this summer.

Well. Two MF chemistry classes that I’d like to take this summer and the donut ice cream sandwiches I made today.

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Blueberry French Toast

Saturdays are the jam.

Yesterday I learned that you can actually set your iPhone to block calls from anyone but your “favorites” from Friday afternoon through Sunday night. Hello, done.

While this was a game changer this weekend, I wish someone would also make some kind of child lock app that blocks you from using Facebook and Twitter and Instagram and assorted other lifesucks on your own mobile device for pre-determined time frames. I call it Un-App(etizing). Get it? Whatever. Commence development.

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My “favorites” are reserved for people with my last name so… That’s why I haven’t called you back this weekend.

You’ll get over it. I made you this French toast.

So there’s not so much a “recipe” for French toast, right? You just throw it all together. Surely no one measures these things. This is only the second time in my life I’ve ever made it, but I’m pretty sure it’s something you just can’t do wrong.

In keeping with true Katie in the Kitchen style, I measured nothing and ended up with, like, an entire bowlful of extra batter that I trust Adam will use to make French toast for the rest of his life. So I’m not even going to stage this with a legit recipe card. I’ll give it to you in a narrative.

I woke up and wanted to walk next door for a diner-esque breakfast but convinced myself that the $50 I spent on a spray tan the day before also earned me a budget-friendly at-home breakfast. Damnit. So I rummaged up some always-stocked items: (gluten-free) bread, (almond) milk, (local) eggs. It felt counterintuitive to use almond milk in an egg-centric dish but… whatever. It also feels counterintuitive to wear pants but we all do it now, don’t we? I combined almond milk, three eggs, vanilla extract and cinnamon to create entirely too much batter for just four slices of bread. Too late now. I heated some butter in a skillet, soaked the bread slices in the excessive batter and cooked them until browned on each side.

Meanwhile… I had some blueberry sauce simmering on the next burner over. For that I just threw a bunch of blueberries in a pot with a little water, sugar, cinnamon and soy creamer to cut the tartness.

I topped it with peanut butter and it was like a fancypants peanut butter & jelly and also the most satisfying Saturday breakfasts I’ve ever had.

Then I Instagrammed it. I lose.

Vegan Reese’s Peanut Butter Eggs

Everyone knows that Reese’s Easter eggs are significantly better than the traditional Reese’s cup, not only because they are only available once a year and are therefore novel, but also because they are larger and have a greater peanut butter to chocolate ratio, thus making them superior.

Duh. (Everyone knows this.)

The only thing better than a Reese’s Easter egg is nothing. But this is followed at a close second by a homemade Reese’s Easter egg that’s vegan and awesome. So that is what I’ve made for you today.

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If you’re not down with the traditional peanut butter + chocolate combo (you rebel), you could use any nut butter you desire.

["Any nut butter you desire" is an awkward phrase worth repeating out of context.]

I also experimented with carob chips on half the batch for my poor, chocolate-less boyfriend, and while he was thrilled with it, I found the carob coating to be too sticky to deal with. (It wouldn’t even set up in the freezer. RUDE.) I’m not saying you can’t do it. I’m just saying it wasn’t pretty. (The eggs in these photos are real-ass chocolate-covered, for the record.)

5.0 from 1 reviews

Vegan Reese’s Peanut Butter Eggs
Author: 
Prep time: 
Total time: 

Serves: 10
 

Ingredients
  • ½ cup peanut butter
  • 2 tablespoons maple syrup
  • 1 tablespoon coconut flour
  • 1 cup vegan chocolate chips (or carob chips if you dare)
  • 2 teaspoon coconut oil
  • 2 tablespoon nondairy milk

Instructions
  1. Mix together peanut butter, maple syrup and coconut flour
  2. Place PB dough between parchment paper and roll to about ¼-in thick
  3. Freeze PB dough for at least two hours before cutting
  4. When your PB is frozen, combine chocolate chips, coconut oil and nondairy milk and microwave to melt
  5. Cut your PB dough into egg shapes (I used a circular cookie cutter bent into an oval) and dip in chocolate
  6. Arrange on parchment paper, and place back in fridge or freezer to set

They’re a little tedious and time-consuming, but I promise they’re worth it. The coconut oil in the chocolate helps it to set up nicely when chilled and the coconut flour in the peanut butter makes it more solid and Reese’s-esque without mass amounts of powdered sugar, which is how most people make Reese’s imitations at home.

Give it a try and don’t EVEN come at me with this boosh that Reese’s Christmas trees are better than Reese’s Easter eggs. The conversation is over.

New Recipe Page

I’m a loner. Always have been, always will be. At any point in my life you can pick a month and a year and I’ll tell you the one or two people I allowed within arm’s reach at the time. That’s what’s kind of funny about our new “social” world (and a place I call home); no matter what my stats are, I assure you I can still count my friends on one hand.

I started to think my solitude was hitting epidemic proportions as of late (and not just because I told Ralphie she’s my best friend… again). But then I remembered how I used to sit alone at lunch (on purpose… even when my friends were there) and I realized this is nothing new. It’s just how I operate.

This is perhaps best evidenced by the four hours I spent on a Saturday afternoon creating my shiny new Recipe Page and the eight hours I spent alone in my kitchen today making Reese’s eggs, dill garlic stovetop popcorn, and curried coconut quinoa soup. For myself. I’m a loser is what I’m saying. But now you can find my recipes in one easy-to-navigate place. You’re welcome for my shortcomings.

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To be clear: I am not a recipe developer. For tried and true real-ass recipes, I direct you to the likes of: How Sweet It Is, Eat Live Run, Willow Bird Baking, Flour Child Blog, 101 Cookbooks, Joy the Baker, and literally thousands of other more respectable blogs of people who create food.

Me? I use my kitchen as therapy. So for haphazard, usually healthy food thrown together on the fly and buried under some long-winded story about my day, you’ve come to the right place.

Because while I’ve learned a lot about food in the (almost) four years since I started this blog, I still only sort of measure stuff sometimes. And when I’m hungry I want my food in my face, like, yesterday so who has time to preheat an oven? No one.

Today I left my house to buy peas and an egg-shaped cookie cutter. Four hours and a trip to the mall later, I came home with a doughnut pan. And that pretty much sums up how I go about “developing” recipes. And life.

Welcome to:

sweettaterblog.com/recipes