worknight evenings

When I come home from work, it's great to pass the jasmine by our front door. This time of year the blooms are so fragrant. I like to think they miss me during the day and save all their perfume for when I come home. Silly :P

We've got a few cute little spiders that live in the jasmine.

one pretty smoothie

So, about 6 months ago my high school pal, Donloree, introduced me to Green Monster Smoothies. Give or take a week, I've been having them almost every day for past 5 months. I LOVE, love, love them! My favorite is the Virgin.

Anyways, this morning I was out of baby spinach, so I threw whatever I had available in the blender. It ended up being 4 ice cubes, 1 TBL of flaxseed, 3/4 cup frozen raspberries, 1 very ripe banana, and 1 cup of vanilla soy milk.

Gorgeous color, sweet and tart taste, a very pretty way to start the day.

we're getting there!

I have been so bad about blogging the last few weeks! It's been crazy busy at our place (all good things), so now I'm going to try and bring you all up to speed in the next few days. :)

Kip and Craig made our cabinet door! It's made of two planks of wood we removed when we replaced the siding last year. At first we were going to paint it white, but decided to keep just to coat it with a clear lacquer.

Craig redid the plumbing for our new sink...he's awesome.

Kip soldering the connection on the new pipes.

Sheetrock patching over the new plumping.

Yay! Craig and Kip put beadboard over the sheetrock and installed our new sink!! More pictures to come soon!

babycakes toastie

Yummers is all I have to say!

Apple Cinnamon Toastie from Babycakes by Erin McKenna

Ingredients:

1 c. Garbanzo-Fava bean flour

1 1/4 c. evaporated cane juice + more for sprinkling

1/2 c. potato starch

1/4 c. arrowroot

2 1/4 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. xanthan gum

1 tsp. salt

2 TBL ground cinnamon

1/2 c. coconut oil + more for brushing

1/3 c. applesauce

2 TBL vanilla extract

1 1/4 c. hot water

1 c. roasted apples (see recipe below)

Roasted Apples (yields one cup)

Ingredients:

1 granny smith+1 pink lady apple, peeled, cored & diced into 1" cubes

1 TBL ground cinnamon

1/4 c. agave nectar

1/8 c. fresh lemon juice

Preheat oven to 325 degrees. Line a baking pan w/parchment paper.

In a medium bowl, toss together the apples, cinnamon, agave nectar and lemon juice until the apples are completely coated. Spread the mixture over the prepared baking sheet.

Bake the apples on the center rack for 35 minutes, rotating the sheet 180 degrees after 20 minutes. The apples will be soft. Let the apples stand for 30 minutes, or until completely cool. (The apples can be stored in an airtight container in the fridge for up to 1 week).

Toastie

Preheat the oven to 325 degrees. Grease a 7x4x3 inch loaf pan w/oil.

In a medium bowl, whisk together the flour, 1 cup of the evaporated cane juice, the potato starch, arrowroot, baking powder, baking soda, xanthan gum, salt, and 1 TBL of the cinnamon. Add the oil, applesauce, vanilla, and 1 cup of the hot water to the dry ingredients. Stir until the batter is smooth, then fold in the roasted apples. Transfer 1/4 cup of the batter to a small bowl, and add the remaining 1/4 cup evaporated cane juice, 1 TBL cinnamon, and 1/4 cup hot water. Stir until creamy.

Pour the apple batter into the prepared loaf pan. Drizzle the batter from the small bowl down the center of the loaf. Use a teaspoon to swirl the topping into the loaf, moving the spoon up and down. Sprinkle the top w/evaporated cane juice. Bake the toastie on the center rack for 30 minutes, remove from the oven, and brush the top with a generous amount of oil. Return to the oven and bake for another 25-30 minutes, until crunchy and a toothpick inserted in the center comes out clean.

Let the toastie stand in the pan until completely cooled, then invert onto a board. Turn right side up, cover with plastic wrap and refrigerated until serving.**

**The original recipe calls for the toastie to be served warm, but I have found that it's easier to cut and the texture is better if I refrigerate it for at least a few hours (overnight is best) before serving. It can be reheated for a few minutes in the oven, if you prefer.