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Almond Magic Cake

It’s been a long time since I’ve been so obsessed with a recipe.  I pinned it years ago, and somehow forgot about it, though the idea was fascinating.  Then over winter break this year I stumbled back across it and knew I had to give it a try.

Almond Magic Cake | Finding Time for Cooking

I did make one major change to the recipe.  The original is for a vanilla cake, but my M.O. in life is, why make something vanilla when it can be almond instead??  I mean, seriously.  This cake is really easy to throw together, and yields the most amazing, creamy, custardy, flan-y cake.  I ended up making it again a few days later, in a gluten-free version (to be posted here later once I’ve perfected it).  Give this a try, you won’t be disappointed! [Read more…]

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Healthy Scone (or Biscuit) for One Person

For a while I tried tons of different single-serving recipes, particularly mug cakes.  But the results were typically underwhelming and significantly higher-calorie than just having one serving of a normal recipe.  But this one is an exception.

Single-serving scone recipe, using healthier ingredients | FindingTimeForCooking

I stopped eating breakfast a couple years ago, and generally on weekends I just have tons of strong coffee to start my morning.  Every so often, though, I’m struck with an intense craving for hot biscuits and honey.  That’s basically what scones and biscuits are to me—an excuse to pile on jam or honey.  You can’t say I don’t have my priorities straight.

healthy-scones-for-one-person-apricot-lavender-jam

Healthier scone recipe, only makes one serving

Especially this jam.  I got it in a little jam shop in the tiny town of St. Paul-de-Vence, in the south of France.  I’m a sucker for anything apricot, but apricot and lavender is totally divine.  I was dying for an excuse to use it, so a few weeks ago I whipped up my go-to single-serving recipe and took it out on my patio to enjoy the last gasp of warm(ish) weather.

healthy-scones-for-one-person-with-tea

Now don’t confuse healthy and low-cal.  The texture of this is definitely not a traditional light and flaky biscuit, or the nice dense (but dry) crumb of a traditional UK scone.  Due to the whole wheat flour and coconut oil, it’s a bit heavier but also very moist.  And super easy to make, versus taking the time to cut butter in and roll things out nicely.  This recipe clocks in at about 300 calories total, which is totally acceptable for a treat. [Read more…]

Lemon Cupcakes with Raspberry Frosting

I think I’ve found my new favorite cupcake recipe.  These are as close to a perfect texture and taste as any cake or cupcake I’ve ever made.

Lemon Cupcakes with Raspberry Frosting done

Someone described them as “bomb-ass”, and I’m not going to argue with them.  I mean, it would be rude.

Lemon Cupcakes with Raspberry Frosting

We wanted to do a special girls’ night for Casey’s birthday a few weeks ago, and I heard through the grapevine that she was obsessed with some Publix lemon raspberry cake, so the flavor palette for her cake was easy enough.  I was super excited, because usually people want chocolate or something super sweet, so the chance to make a fruity dessert was one I wouldn’t pass up.

lemon cupcakes with raspberry frosting lemons

And it’s a good thing these were basically perfect, because they were pretty much the only thing that went right that evening.  The restaurant ended up being a nightmare (45 minutes to order, hour and a half for food to come, took two hours to get a second drink order in), so by the time we left our numbers had dwindled by half and it was already quite late.  Thankfully, three of us persevered and went to our friend’s Midtown high rise for wine and cupcakes and a great rooftop view.

Lemon Cupcakes with Raspberry Frosting finished

Right call.  The cupcakes are the most insanely moist, dense crumb you can imagine, packed with super tart lemony flavor that never tips over the line into that weird cloying fake lemon flavor that I hate.  Even without the icing they’re perfection.  But the icing is a work of art itself.  Fluffy buttercream taken to the next level with raspberry jam adding some fruity goodness and tanginess to the frosting’s sugar overload.

In other words, you should make these TODAY. [Read more…]

Peach Raspberry Cobbler

You know when you end up with an ingredient and then have to find recipes that will help you use that ingredient?  Yeah, that’s what we’re looking at here.

Peach Raspberry Cobbler

See, I’m a “crisp” girl.  Peach crisp, apple crisp, cherry crisp—if it’s got oats and streusel topping, I’m on board.  So, while I like cobblers just fine, I never choose them over crisp.

peach raspberry cobbler sugar sprinkled

But as I mentioned a couple weeks ago in this garlic cheddar beer bread, I had a brand-new bag of self-rising flour that I needed to use up before Passover.  And after lots of Googling recipes for self-rising flour, I couldn’t resist this peach raspberry crisp even though there are NO good fresh peaches right now.  So I re-worked it using canned peaches (I know, not ideal) and it turned out great!

Peach Raspberry Cobbler done

My favorite part about this recipe—besides how delicious it was—is how it came together so incredibly fast.  It seriously was crazy easy and simple to pull together, but felt special as well.  And it would be totally awesome with fresh peaches. [Read more…]

Chicken with Creamy Feta Sauce

I just realized that it’s been MONTHS since I brought you a main dish recipe, which is crazy!  So making up for that now with an insanely easy and super delish entree that is great for dinner as well as to pack in your lunch for work all week.

Chicken with Creamy Feta Sauce

(Confession: I made this recipe Sunday evening so I could have awesome, healthy lunches all week long.  And then I ordered Chinese takeout for dinner that night, because I was going to be healthy all week.  Does anyone else do that?)

chicken with creamy feta sauce chives chopped

Don’t be scared by the idea of a feta cheese sauce—it doesn’t taste overwhelmingly of feta specifically, but rather contributes a super creamy, slightly salty, weirdly comforting flavor without owning it.  I’m not the biggest fan of feta, but I am a BIG fan of this sauce. [Read more…]

Pioneer Woman’s Cinnamon Rolls with Maple Frosting

“Life is too short for self-hatred and celery sticks.” ~ Marilyn Wann

That quote basically encapsulates my struggle right now. I love food. I don’t believe in diets, because I think that permanently denying yourself foods will just make you want them more. Plus, why take all the fun out of life?? But I am trying to be good most of the time right now. And looking at these pictures is pure torture, because I remember how GOOOOOOD these cinnamon rolls were.

Cinnamon Rolls with Maple Frosting

But I have a secret. I’m not really into cinnamon rolls. Except these cinnamon rolls. These cinnamon rolls are like if you just took the gooey center of the roll (the only good part) and made it ALL of the roll.

THESE CINNAMON ROLLS ARE EVERYTHING.

Cinnamon Rolls with Maple Frosting done

People had raved about The Pioneer Woman’s cinnamon roll recipe, so when I decided to try my hand at cinnamon rolls I knew I had to try these ones. I was scared, honestly. Cinnamon rolls look like so much work, and I’ve never thought they were worth the effort. Boy, was I wrong.

cinnamon rolls with maple frosting cut2

These are 5-star levels of gooey, they’re sweet, they’re maple-y, the bread is moist and soft. Perfect. They’re perfect. And they were actually not that hard to make. Yes, there were a few steps, but they weren’t hard or even super time consuming. I just had to plan ahead in terms of starting them the night before, but otherwise they came together pretty easily.

Cinnamon Rolls with Maple Frosting 2

How decadent are these cinnamon rolls?? Well, I polished off the last four (DON’T JUDGE.) the morning that I gave blood (so I could start eating healthy the next day, natch), and when my cholesterol results came back they were like 50 points higher than normal. It was insane. Granted, I’d also had like seven of them the day before. Still. Crazy. [Read more…]

Pear Cake with Honey Glaze

Isn’t it great that breakfast means you can have all kinds of dessert-y things but it’s totally fine because it’s breakfast? Like, people would find you weird if you ate chocolate cake for breakfast, but coffee cake? Totally cool.

Pear Cake with Honey Glaze

This is one of those super-good-desserts-but-also-totally-appropriate-for-breakfast recipes. It’s adapted from an apple cake I made a while ago—I remember thinking at the time that I just HAD to try it with pears (one of my favorite fruits), but never got around to it. This winter break I found myself with several insanely juicy and fragrant Harry & David pears and knew right away what I must do with them.

Pear Cake with Honey Glaze done

This cake really is the best of both worlds. It’s my kind of dessert—lightly sweet, hearty, a mix of warm and comforting flavors. But it’s also really quite healthy. I use white whole wheat flour entirely, which not only gives it lots of fiber but also a wonderful nutty flavor and great texture. It’s made with oil, I cut back on the sugar the original recipe calls for, and it’s full of fruit and nuts as well. As breakfast goes from time to time, you could do worse.

pear cake with honey glaze pears

Look at these guys…aren’t they gorgeous?! [Read more…]

Crockpot Chicken Pot Pie with Drop Biscuit Topping

Last weekend I had a plan. I knew that I only had two days of work to get through before break, including two work lunches and a dinner with friends, so I didn’t need to cook enough on Sunday for leftovers. I also wanted to be healthy, so I had some brussels sprouts sitting around and I planned to pick up a salmon filet for dinner, call it a day.

Then this pot pie totally derailed my Sunday dinner plans.

Chicken Pot Pie with Drop Biscuit Crust done

See, last Sunday (and several days thereafter) was just relentlessly gray. Gray, misty, chilly. One of those days where the only then you want to do is curl up in your jammie jams on the couch and read a book, then watch TCM for hours. The kind of day where you get the idea of chicken pot pie stuck in your head and you’re unable to dislodge it despite your best efforts and lazier tendences.

Chicken Pot Pie with Drop Biscuit Crust dipped up

The thing is, I’d never made pot pie before. And honestly, I like pot pie just fine (anything with “pie” in the name, really), my mom’s is good, but pot pie isn’t a thing I’ve ever really craved. Pasta-as-comfort-food is more my style. So I didn’t have a triend-and-true recipe that I was willing to undertake, since I definitely didn’t want to deal with pie crust. In my mind, I was picturing making the filling in a slow cooker, and then topping with a drop biscuit crust—seemed easy enough. Unfortunately I couldn’t find a crockpot chicken pot pie filling recipe I liked (that didn’t include cream of chicken soup) or even a biscuit-topped pot pie for cooking times and so forth, so I decided to make it up as I went, pulling bits and pieces from some recipes and just using my brain for the other parts.

chicken pot pie with drop biscuit crust cooking

This chicken pot pie is probably the best I’ve ever had. Okay, not probably, DEFINITELY. It’s warm and hearty and comforting and feels decadent, but is secretly really healthy and easy and basically perfect. It’s great as leftovers. The biscuit crust is amazing. I could just eat the filling as a stew (which is saying something because I’m not keen on stew). What I’m saying is that you need to make this pot pie now. [Read more…]

Persimmon Muffins with Lemon & Cardamom

I went on a roll this fall of trying new fruits and veggies that I’d never had before.  I tried acorn squash for the first time (definitely delish!), and then that same week saw these weird little orange tomato-like things in my grocery store and just had to grab one. Turns out it was a persimmon, specifically of the fuyu variety.

Persimmon Lemon Cardamom Muffin

So the next logical question was what to make. I browsed a ton of recipes, but most were salads, and I definitely didn’t want to go that route (boring). Then I found this somewhat odd-sounding muffin recipe and had to give it a try.

Persimmon Lemon Cardamom Muffins

I “healthied it up” by using half whole wheat flour and cutting down on the sugar just a little. The persimmons gave it a lovely sweetness, with the lemon giving it a tart complement. The overall texture of the muffins was pretty light but still hearty, due to the whole wheat flour. And, like most muffin recipes, they came together in a flash.

Persimmon Lemon Cardamom Muffins with Blackberry Honey

I ate one fresh out of the oven with blackberry honey from Croatia, and then took them to work for my breakfast for the next few days (with honey from New Zealand…I definitely have a honey souvenir addiction!). This is such an easy and versatile recipe that you could swap out the persimmons for many other fruits, and even swap in a different citrus zest to mix things up (orange would have been lovely here as well). [Read more…]

Apple Pie German Pancake Bowls

German pancakes, where have you been all my life?!?!

Apple Pie German Pancake Bowls done

A few weeks ago, I realized on a Thursday that the next morning was my breakfast day. But, in addition to working long hours, my co-workers and I were going out for a department event, so it was going to be a late night. I racked my brain for something I could easily throw together the next morning, but that would be hearty and unhealthy enough for my (probably slightly hungover) co-workers. This recipe was perfect because it was pretty easy, and had a baking break in the middle where I could also throw the frittata into the oven.

apple pie german pancake bowls apples chopped

While I’d heard of Dutch babies (another name for German pancakes), I’d never made them and I’m not sure I’d even had them. But they are awesome! There’s no sugar in the actual batter (some recipes I’ve seen have a tiny bit), but you load them up with whatever awesome fillings you want. Because they have a lot of eggs in them and a lot less flour, they also stick with you longer.

apple pie german pancake bowls struesel topping2

These have a delightful homemade apple pie filling and then some streusel on top, and are entirely decadent (yet surprisingly not that bad for you). This has opened a whole world of German pancakes and Dutch babies to explore now that I can’t get them out of my mind. [Read more…]

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