Orange Cardamom Bundt Cake

I’ve got the perfect cake to make for Easter brunch. This cake is full of bright orange flavor and a hint of almond. It’s sweet without being overly sweet and the dollop of whipped cream and handful of tart berries on top are not only a pretty garnish but delicious with the orange and almond flavors of the cake.

Cardamom, often used in Indian cooking, is available at your local grocery store and gives a wonderful subtle warm spicy flavor to the cake. Cardamom has a bit of a citrus flavor too, and is often paired with orange and apple flavors.

As for our family, I’ll be wrestling my children into clothes with collars and buttons and hopefully some cute little sandals all the while throwing down coats and fleeces into the car for the inevitable Pacific Northwest weather you can almost always count on this early in spring. We will go to church and have an Easter egg hunt. My kids will eat way too much candy and shed their ‘fancy’ clothes and eventually we’ll sit down together for a late brunch.

I like to balance whatever sweet dish I make with something savory. I’m thinking a frittata because it’s ridiculously easy and quick to throw together. Sauté chopped asparagus, a shallot and spinach in olive oil over medium heat for a couple minutes. Turn the heat to low and pour 12 whisked eggs into the pan. Salt and pepper liberally and allow the eggs to set. Put the whole pan in the oven under broil for a couple minutes until the dish is cooked through and golden brown on top. Sprinkle with whatever cheese you like (maybe Beechers?) and brunch is ready.

You can also search the breakfast tab for a bunch of different egg dishes.

Whatever you’re up to this weekend, I hope it includes a dose of sunshine, some fresh air and good food. Spring is finally here and I can’t think of a better way to celebrate.

Orange Cardamom Bundt Cake

• 3 ½ cups all-purpose flour

• 2 teaspoons baking soda

• ½ teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1 tablespoon cardamom

• ½ teaspoon kosher salt

• 1 cup unsalted butter (2 sticks), at room temperature

• 2 cups sugar

• 4 large eggs, at room temperature

• 1 teaspoon almond extract

• 1 cup sour cream

• Zest of 2 medium oranges (about 2 tablespoons)

• Powdered sugar

• Whipped cream*

• Raspberries, blackberries and strawberries for serving

Preheat oven to 350 degrees. Grease and flour a bundt cake pan or two loaf pans and set aside. In the bowl of an electric mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs one at a time, scraping down the sides after each addition. Add the almond extract, sour cream and orange zest and mix for one more minute until well-combined.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, cardamom and salt. Add the flour mixture to the butter mixture in three parts, mixing until just combined, scraping down the sides to make sure everything is incorporated.

Pour the batter into the prepared pan. Bake for about 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for at least 20 minutes. Turn the cake onto a platter and dust with powdered sugar.

To serve, slice pieces and top with a dollop of whipped cream and berries.

*To make homemade whipped cream, pour one-pint heavy whipping cream into the bowl of an electric mixer. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract. Turn the mixer to medium and mix until soft peaks form. Store extras in the refrigerator for up to three days.

Blueberry Buttermilk Muffins

Happy New Year friends. That’s how I think of you when I sit down to write in this little corner. I feel like I’m having a conversation with my friends, sharing a few thoughts, a little bit of my life and a recipe I think you might like.

I had a little existential crisis towards the end of the year. Ok, maybe that’s a tiny bit dramatic, but I received some tough feedback on a couple recipes I posted. They didn’t work well for a few people because the recipes were hard to understand.

All of a sudden I felt like I had nothing to offer, nothing to say, and the very real truth that I’m just* a home cook hit me hard. I have zero training. I am NOT an expert…actually I’m about as far away from ‘expert’ as possible. I’m just a mom who loves to putter in the kitchen.

I spent the last couple weeks thinking hard about why I keep coming back to this space. And I finally decided that regardless of outcome, whether people visit me here in this space or not, I’m going to keep at it. This blog holds me accountable to doing two things I love and need in my life: cooking and writing. I get to be creative, I get to try new things, I get to be a little bit brave. So I decided I’m going to keep at it and even more, those would be my new year resolutions this year.

As much as I’m not much of a resolution-type person, this new year somehow feels different. I’m eager for a fresh start. While last year was good (really good in fact), it was also an unbelievably hard year. And the sadness and challenges I was going through hung around me like a dark cloud for months. But finally, the past is fading and as this new year ushers in, I feel ready and excited. I want to keep cooking. Learning. Practicing being brave. All of it.

Alright, enough rambling. How about a recipe? These blueberry buttermilk muffins are super easy to throw together and taste heavenly. Although full disclosure: even though I’ve made this recipe dozens of times, yesterday I misread the instructions and only added one teaspoon of baking powder. The muffins were dense and didn’t have the lovely domed top I was going for. I realized my mistake and grudgingly started over again. I’m starting the year nice and humble, practicing laughing at myself, forcing myself to try again, even when I don’t want to.

Who knew a batch of muffins could bring on such deep thoughts? Sheesh. I’m chalking it up to the new year. I’m sure by next week I’ll be back to lamenting over the crazy shenanigans my kids are up to and how much I hate the gray cold winter weather.

Blueberry Buttermilk Muffins (recipe adapted from A Homemade Kitchen)

  • 8 tablespoons butter, melted
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 2 large eggs
  • 1 cup sugar
  • 1 cup buttermilk
  • 1 cup Greek yogurt (preferably NOT non-fat)
  • 1 tablespoon vanilla
  • 2 1/2 cups frozen blueberries (raspberries, blackberries or cherries work great too)

Preheat the oven to 350 degrees. Line muffin tin with liners or spray liberally with cooking spray.

In a large bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In another bowl, whisk eggs until well incorporated. Stir in sugar, melted butter, buttermilk, yogurt and vanilla. Mix well.

Using a spatula or wooden spoon, stir the flour mixture into the wet ingredients until just barely combined. Stir in the frozen berries to the batter. Don’t be surprised if the berries turn the batter a little purple.

Use a large spoon or ice cream scoop to fill the muffin tins. Fill the tins right up to the top. You are going for a tall domed muffin. Sprinkle each muffin with raw sugar for a little crunch on the lid of the muffin. Bake for 25-30 minutes until the muffins are golden brown and a toothpick inserted into the middle of the muffin comes out clean. Allow to cool in the pan for 5-10 minutes before turning out on a cooling rack. Allow the muffins to finish cooling upside down.

 

Apple Breakfast Cake

A happiest Thanksgiving to you and yours. It’s a great honor and pleasure to share a few words and a recipe with you here each week. As I sit down to write this article, I am near the fireplace watching the flames bounce and pop. One of my children is drawing at the kitchen table, occasionally calling to me to spell out words. I’m sure we’ll be treated to a story at dinner later. The other two are playing with our rambunctious kitten, intermittently squabbling yet remaining together, passing the kitten back and forth lost in their imaginary game. My husband is tending the fire, hopping up to putter around the house, never one to sit for long. Dinner is cooking in the oven, a roast cooked with onions and carrots, lots of garlic and a big glug of red wine. If the meat tastes half as good as the house smells, we’ll be in good shape.

Let me be honest though, my home and life are rarely this idyllic. We have hardships and stress. We worry; sometimes we argue. I think we can all relate that way a little bit. Life can be really hard sometimes. But tonight is a good night, and it seems right on this Thanksgiving holiday to pause a moment in gratitude.

I think even in the chaos and challenging times, when we look around at our surroundings, we can be delighted by the many good things we find. I’m grateful for a warm house and dinner in the oven. For happy children and a family to call my own. For a few moments to jot down a few words, to share the food and connections that bring us to the table over and over again.

And the weekend is just getting started. We have a houseful of guests with a trek up to the mountains planned, football to watch, leftovers to eat and maybe a hike or two to try and balance out all those leftovers.

This week’s recipe is an apple breakfast cake. It’s a quick one-bowl cake that you can swap for any fruit you like. I used Autumn Glory apples, a new varietal growing here in the Yakima Valley. With a firm crunchy texture and a subtle cinnamon flavor, they were the perfect apple to use for this recipe. If you can’t find Autumn Glory apples; honeycrisp, golden delicious or Braeburn all work well too. Perfect for breakfast with a dollop of vanilla Greek yogurt or a drizzle of Copper Pot Carmel sauce never hurt and takes it from breakfast to dessert.

Apple Breakfast Cake

• 2 1/2 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/4 teaspoon ground cardamom

• ½ teaspoon cinnamon

• ¼ teaspoon nutmeg

• 1/2 cup granulated sugar

• 2 large eggs

• 1 1/2 cups buttermilk

• 1/4 cup unsalted butter, melted and slightly cooled

• 1 teaspoon pure vanilla extract

• 1/2 teaspoon pure almond extract

• 1 cup chopped and peeled apple

• 18-20 thinly sliced pieces of apple to top the cake

• Powdered sugar (optional)

Preheat oven to 375 degrees.  Butter and flour a 10-inch cast iron skillet, if you don’t have one, you can use a cake pan.

In a bowl, whisk together flour, baking powder, baking soda, salt, sugar, cardamom, cinnamon and nutmeg. Set aside.

In a small bowl, whisk together buttermilk, eggs, and butter.  Whisk in the vanilla and almond extract.

Add the buttermilk mixture all at once to the dry ingredients.  Stir until just combined and no lumps remain. Fold the chopped apples into the batter. Spoon batter into the prepared pan.  Arrange the apple slices on top the cake is a single layer.

Bake for 20-25 minutes, or until a skewer inserted in the center of the cake comes out clean.  Allow cake to cool to room temperature before slicing to serve. Dust with powdered sugar before serving.

Cake will last, well wrapped in the refrigerator, for up to 3 days.

Meal Planning and Steel Cut Oats

Today is a little departure from the usual. My column in the Yakima Herald today is about basic meal planning. Do you meal plan? My version is fairly informal but it’s a system that works pretty well for us. At the bottom of the post is a recipe for our favorite steel cut oats. I make a big batch on Sundays and keep it in the fridge all week for easy breakfasts. We’re almost to the weekend friends.


I have a friend who is an excellent meal planner. She sits down every week with her husband and they decide on dinners for the week. They make a grocery list of the items they need and one of them goes to the store. They assign dinners to each night based on their weekly schedule and then cook their meals according to the schedule. It sounds so easy, doesn’t it? But for so many of us, it’s not that simple at all.

For the left-brained creative-types and the flustered, busy, over-tired parents, for those that aren’t sure they even like to cook, and everyone in between, planning an entire week’s worth of meals is more than a little intimidating; it’s downright daunting. At least that’s how I feel most weeks.

But I also know that to make healthy fresh food for my family, I need a plan. Daily trips to the grocery store with three young kids is out of the question and I don’t want to rely too heavily on take-out and frozen pizzas.

What works for me is to spend a few hours on the weekend preparing foods I want my family to eat during the week. I’ve found that having produce readily available, washed, cut-up and in plain view ensures we all have an easier time reaching for a fruit or vegetable first.

Each week I hit my local fruit stand. Right now I’m buying bags of plums and nectarines, peaches, bell peppers, corn on the cob, potatoes, onions, cucumbers, melons, zucchini and green beans. This is where I start with planning meals for the week. After I’ve made my haul in the produce department, I head to the grocery store, list in hand with the remaining items I need.

On Sundays, when I typically have more time to putter in the kitchen, I do the bulk of my prep for the week. I wash and chop fruits and vegetables. I usually make some kind of salad for easy lunches and muffins or a quick bread for easy breakfast for my kids. Sometimes I make an egg dish and roast a pan of vegetables but mostly it depends on what looked good at the store and what I’m in the mood to cook.

Breakfasts and lunches get exponentially easier on busy weekday mornings. The kids choose between cereal and whatever I’ve prepped for the week and they help themselves. It’s the same for packing lunches; they choose from the fruits and vegetables I’ve already prepared, we throw a sandwich together and they fill their water bottles.

This week I made a loaf of pumpkin bread and a big pot of steel cut oats. I also made tuna salad and chicken salad and some whole-wheat couscous. I cut up cucumbers, carrots, broccoli, bell peppers and washed and trimmed grapes. When I open my fridge, these are the items I see first and what I build meals around all week.

Everyone in my family loves oatmeal, so I thought I would share my recipe for steel cut oats. Hearty and delicious, the only downside to steel-cut oats is the time it takes to make them. I get around this by making a big pot on the weekend and storing it in the fridge. On weekday mornings, we spoon portions into individual bowls and pop them in the microwave. We top ours with a spoonful of peanut butter and a handful of frozen blueberries but raisins and cinnamon or a fresh sliced peach and a drizzle of honey is lovely too.


Creamy Steel-Cut Oats with Chia Seeds

  • 2 cups steel-cut oats
  • 3 cups water
  • 2 cups milk
  • ½ teaspoon salt
  • ¼ cup maple syrup
  • 1/2 teaspoon cinnamon
  • 2 tablespoons chia seeds

In a pot combine water, milk, salt and oats. Bring mixture to a boil over medium heat. As soon as the liquid begins to boil, turn the heat to low. Cook oats at a simmer for 20 to 30 minutes stirring frequently. When oats are finished cooking, gently stir in maple syrup, cinnamon and chia seeds. Spoon oats into individual bowls and top with favorite toppings. Save remaining oats in an air-tight container in the refrigerator for up to five days.

 

Pretty Great Pumpkin Bread

I want to call this the best-ever pumpkin bread or maybe easy and perfect pumpkin bread but the reality is there are approximately 27,432 recipes for pumpkin bread out there and I would wager a bet that 90 percent of the recipes you stumble onto are pretty great.

So here’s another pretty great recipe to add to your list when you’re in the mood for something pumpkin and feeling all those fall vibes.

Me? I’m not feeling fall-ish yet, but I’m going for it anyway. I live in a town absolutely enveloped in smoke from wild fires surrounding us on all sides. It’s been hot (brutally hot actually) and the smoke is thick and choking. It makes your throat sore and your eyes burn and sometimes you see ash falling from the sky. The kids can’t go outside for recess and outdoor practices and games have been cancelled going on two weeks.

It doesn’t particularly feel like fall where I live but doesn’t feel like summer either…or any season really. Obviously all of this pales in comparison to very real tragedies and natural disasters happening all over the country/world in the last little bit. I was texting with my mother-in-law today and as she was telling me about a school shooting that happened today in the town I grew up in, we both agreed we feel helpless and defeated by so much hurt all around us. It’s a heavy, worrying, hard hard time for so many.

And pumpkin bread won’t change any of that terrible hurt but it might put a smile on your kid’s faces when they come home from a hard day at school. Or you could double this recipe and drop a loaf off for a friend as a surprise. And you could absolutely slice it thick and slather it in butter and enjoy it slowly with a cup of coffee and maybe those five minutes will recharge you in some small way.


This is one of those easy one-bowl recipes that are great for little people to jump in and ‘help’ with. The other great thing is that the recipe calls for one whole can of pumpkin, which is perfect since I hate wasting the last bit of pumpkin out of the can but I also never have any ideas how to use it up except to make more treats. One can. One loaf. Done.


Pretty Great Pumpkin Bread (adapted from Smitten Kitchen)

  • 1 15-ounce can pumpkin puree
  • 1/2 cup coconut oil
  • 3 large eggs
  • 1 2/3 cups granulated sugar
  • 1 teaspoon vanilla
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon fine sea or table salt
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1 heaping teaspoon pumpkin pie spice mix
  • Two pinches of ground cloves
  • 2 1/4 cups all-purpose flour

Preheat oven to 350 degrees. Using a LARGE loaf pan, grease with butter and flour or a piece of parchment paper. 

In the bowl of a large mixing bowl beat pumpkin, coconut oil, eggs, vanilla and sugar until well-combined with no lumps. Using a wooden spoon or spatula stir in flour, baking powder, baking soda, salt and all spices. When batter is just combined, scoop into loaf pan. 

In a small bowl combine one tablespoon raw sugar (regular white sugar is fine too) with one teaspoon cinnamon. Sprinkle over the top of the bread. Bake for approximately one hour or until a toothpick  poked in the center of the bread comes out clean.

Peanut Butter Granola

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For some reason I was in a funk last week. I’m not quite sure why but if I had to take a guess it probably had something to do with 100 plus degree temps, tired, bored, antsy kids and thick smoke from forest fires to the north of us descending on the Valley leaving us in a foggy soupy mess. Or maybe I was just grumpy. Who knows.

And just when I thought I might legitimately pull my hair out, a friend invited the kids and I to head up into the mountains for a hike along the Tieton River. We even got a patch of blue sky for a bit and the kids splashed and played in the river for hours. We explored a cave and a waterfall and even found a little natural water slide. It was good to get out of our usual routine and just play and have fun together. You would think after eight years of parenting I would recognize that when we get out of sync as a family, nine times out of ten, we just need to get out of the house and go for an adventure. A little change to the routine makes EVERYONE happier.

I went into the weekend feeling settled and eager for more adventures before the summer is over. Way too soon we are going to be back into our busy routines and I don’t want to miss this last month with the kids home.

With the smoke still settled heavily over our town, we spent a lot of time inside this weekend which left me time to putter and play in the kitchen. I’ve been testing out my new instant pot which I was initially a little skeptical of but I think I’m turning into a believer. I made Nom Nom Paleo’s Kalua Pork yesterday and that alone made the purchase worth it. I’ve also made a couple of roast chickens and some bone broth. This week I’m going to make some grains and beans. I’ll keep you posted with how it all goes.

Once I got on a roll in the kitchen, I was kind of a mad woman. I started going through my pantry and decided that I had too many half open bags of coconut, almonds, oats and raisins. I used to make granola all the time and thought the kids would like it on their yogurt. I started whipping up a batch and at the last second decided to stir a little peanut butter into the mixture. The result was a nutty, sweet (but not too sweet) granola with a hint of peanut butter taste. I made the kids parfaits with vanilla yogurt, granola and fresh blueberries and they gobbled them right up.

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Peanut Butter Granola

  • 5 cups rolled oats (NOT instant)
  • 1 cup flaked coconut
  • 1 cup slivered almonds
  • 1 teaspoon cinnamon
  • pinch of salt
  • 1/2 cup butter
  • 1/2 cup coconut oil
  • 1/2 cup peanut butter
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. In a large bowl mix oat, coconut, almonds, cinnamon and salt together. In a small sauce pan, melt butter, coconut oil, peanut butter and brown sugar together until melted and mixed well. Remove from heat and stir in vanilla. Pour wet mixture over oat mixture and stir well until well combined. Spread evenly on baking sheet and bake for 15-20 minutes, stirring at least once halfway through so the granola gets golden brown on all sides. When the oats are toasty brown and fragrant, remove from oven and allow to cool. Store in an airtight container for up to a month.

To make a yogurt parfait, layer yogurt and granola in a cup and top with blueberries or favorite fruit. Peaches and raspberries are a personal favorite!

Raspberry and Almond Scones

IMG_8707.JPGJuly is my favorite month of the entire year. Growing up, July meant a few very specific things: berry picking, strawberry shortcake for dinner, boat rides and camping at the lake. To this day, I look forward to July all year. I’m sure having a birthday in July has something to do with it, especially considering my husband coined me the ‘birthday princess’ years ago.

Can I be honest? We’ve had a rocky start to the summer. Sickness has slowed us down and forced us to miss out on a lot of fun things in the last couple weeks. We came home from a weekend away and our precious kitty is missing. Living in the country you kind of have to expect this kind of thing from time to time but it doesn’t make it any easier.

All that to say, I’m ready to shake off the last few weeks and start fresh with our summer. We are finally (fingers crossed) healthy and ready to work through our summer-fun list.

At the top of the list is a Sunday stroll through the Yakima Farmers Market. I love slowly walking booth to booth, looking at everything. We buy a giant strawberry lemonade for our kids which they inevitably fight over and someone spills but somehow that’s part of the charm. We buy a loaf of bread from Buhrmaster Bakery and a plate of pad thai. We load up on fruits and vegetables for the week, whenever possible choosing something we wouldn’t typically find at the grocery store; a new variety of tomato, a purple bell pepper, sweet yellow carrots, or a big globe of daikon. If berries are in season, I buy a few pints, which my kids eat most of before we even get home. My last stop before we head home is the flower booth. I take my time choosing a bouquet knowing I’ll get to enjoy them all week on my kitchen island.

This week’s recipe is for fresh raspberry and almond scones. The tender sweet raspberries melt into the dough making pockets of perfectly sweet jammy bites. The hint of almond and crunch of raw sugar on top make these easy scones decadent and special. Perfect for a lazy Saturday morning or to bring to a party as a treat, you could easily turn these into dessert with a spoonful of fresh fruit and a dollop of whip cream.

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Raspberry Almond Cream Scones

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 4 tablespoons cold butter, cut into ½ inch cubes
  • 3 tablespoons sugar
  • 6 ounces fresh raspberries
  • ½ cup heavy whipping cream
  • 1 large egg
  • ½ teaspoon almond extract
  • 1 tablespoon butter, melted
  • 1 tablespoon raw sugar

Preheat oven to 425 degrees. Line a cookie sheet with parchment paper or a silicone baking sheet. In a large bowl, whisk together the flour, baking powder, sugar and salt. Using clean hands or two forks, mix the butter (breaking it up) into the dough until there are no butter lumps bigger than the size of a pea. Gently stir the raspberries into the flour mixture. In a small bowl whisk together the heavy whipping cream, egg and almond extract. Combine the wet ingredients with the dry and gently stir together with a spatula. Using your hands press the dough into a ball. Sprinkle flour on your countertop and knead the dough until it has just barely come together. Shape the dough into a circle about 1 inch thick. Cut the circle into 8 wedges. Places the wedges on the baking sheet. Using a pastry brush or a spoon, brush the tops of the scones with melted butter. Sprinkle raw sugar over the top of each scone. Bake in the oven for 15-20 minutes or until a pale golden brown. Transfer to a wire rack to cool slightly. Best served warm from the oven, preferably with hot coffee and the early morning sun warming your back as you enjoy Yakima’s perfect summer weather.