Roasted Fig Cake

Roasted Fig Cake

Fresh figs. I had my first three years ago on a hot summer day. Like many of us, my earliest memories of figs came in the form of those ubiquitous cookies. Imagine my wonder when I sliced my first fresh fig in half (they truly are one of the sexiest fruits I’ve seen) and imagine my delight when I took my first bite–subtle and sweet with that almost nutty texture.

Roasted Fig Cake

Fast forward and now we buy figs at the end of each summer. They’re one of the best ways to transition into fall. Baking with figs intensifies both their flavor and their sweetness. They roast beautifully and they were the perfect topping to my favorite French Yogurt Cake.

When I needed a last minute dessert on Sunday afternoon, this roasted fig cake came together effortlessly. We served it along with a scoop of ice-cream and Ryan’s pour-over coffee. And we vowed we’d make it again next summer, just as the days were rolling towards Autumn.

Roasted Fig Cake

Roasted Fig Cake

French Yogurt Cake

12 figs, stems removed and sliced into quarters

2 tablespoons melted butter

2 tablespoons honey

Sprinkle of flaky sea salt

Prepare cake and allow to cool. Preheat oven to 400 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper or aluminum foil. Grease lightly. Combine sliced figs, melted butter, and honey in a bowl. Sprinkle with sea salt and stir gently. Roast for 15-20 minutes, until figs are soft and syrup begins to bubble. Spoon roasted figs on top of cake and serve.

Inspired – Phoebe Wahl

PhoebeWEB3

“We delight in the beauty of the butterfly, but rarely admit the changes it has gone through to achieve that beauty.” -Maya Angelou 

As many of you know, I am a mother. And motherhood has changed me in ways that I still can’t fully articulate. The process of becoming a mother has tangled up both my body and my soul. I feel far more broken but also far more whole. If it sounds confusing, it is. The love I have for my daughter is strong and dangerous; it has made me feel more alive, but it’s made me feel more frightened in this world. On some days, I want nothing more than to tuck her back inside of me, nestled up warm beneath the steady beat of my heart. And yet, I know that motherhood or parenthood requires you to do just the opposite: to slowly and gradually let your precious one unfold and grow. It is a messy, beautiful thing, I’ve embarked on. 

And being a mother has let me love my body in ways that I never thought I could. Being a mother has taught me to reclaim my body for what it is: warmth, strength, sustenance, comfort….the list goes on.

And so, today, instead of a recipe, I’m sharing with you an artist who has captured motherhood in a way that deeply resonates with my own experience. When Ryan and I went to Portland, Phoebe Wahl was kind enough to let us into her beautiful home. There, I photographed her studio and a few of her pieces. You can find more of her work here. Phoebe is a beautiful soul, an old soul, and I have no doubt that her work will take her to places wide and far. I’ll be sharing more of her work and space on cord tomorrow.

Phoebe2

PhoebeWEB4Phoebe

Sweet Wholesome Cornbread

Sweet and Wholesome Cornbread

No, I’m not pregnant, but my cravings for cornbread are at an all-time high. I fell in love with cornbread when we lived in Austin. Our local co-op made these huge hunks that I’d buy on a bi-weekly basis. Two dollars for a slice of heaven. I’d take a knife and carefully divide the cornbread into two equal pieces. At the end of the day, I’d take one, along with a thinly sliced apple, and work on my thesis. Those slices of cornbread kept me going when I so often wanted to give up. To this day, if you hand me a plate of brownies and a plate of cornbread, and I’ll take the cornbread every single time.

Sweet and Wholesome Cornbread

Unfortunately, I haven’t found a baker in Colorado who comes close to attaining the cornbread goodness I first fell for…so I’ve spent a lot of time trying to replicate the cornbread at home. After months, no years, of trying, I’ve finally found the recipe I’ll be making from here on out. A few keys to success: creamed corn, corn flour (not corn meal), and a lot of eggs. And I like my cornbread sweet, but just slightly, so I use coconut sugar for an extra layer of flavor and sweetness. I’ve made two batches in the last two weeks (which means I’ve been eating A LOT of cornbread). In fact, I’m just about to sit down to another slice.

Sweet and Wholesome Cornbread

Sweet Wholesome Cornbread

1 cup corn flour (this is a very finely ground cornmeal)

1 1/2 cups white whole wheat flour

1 1/2 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon salt

3/4 cup coconut sugar

8 tablespoons melted butter, cooled

4 eggs

1 can creamed corn

2 cups whole milk

Preheat oven to 350 degrees Fahrenheit. Line a 13 x 9 inch baking pan with parchment paper. Grease lightly with butter.

In a large bowl, whisk together flours, baking powder, salt, and coconut sugar. Set aside. In a smaller bowl, whisk together melted butter, eggs, and creamed corn. Make a well in the dry ingredients, pour in wet ingredients and whole milk. Using a spatula, fold ingredients until combined.

Scrape batter into prepared pan. Bake in preheated oven for 30-35 minutes, or until a toothpick inserted in the middle comes out clean.

Cinnamon Rolls (whole wheat and coconut sugar)

Cinnamon Rolls with whole wheat and coconut sugar

Cinnamon rolls. Even the word makes me hungry. Whoever first came up with the idea of rolling out dough on a floured counter and then dusting it with that delightful mixture of cinnamon and sugar deserves a monument. I enjoy every moment of the cinnamon-roll process. The mixing, the kneading, the rolling, the sprinkling. But I especially enjoy taking a clean serrated knife to the long log of dough and cutting my rolls.

I’ve been craving cinnamon rolls for months now. I’ll see one at a coffee shop and think, “I really want a cinnamon roll…but just not that one.” Because let’s be honest: the best cinnamon rolls are the straight-out-of-the-oven cinnamon rolls. The best cinnamon rolls are the ones your dad makes, or your friend makes, or the ones you make. Cinnamon rolls are just one of those baked good best made at home.

Cinnamon Rolls with whole wheat and coconut sugar

These cinnamon rolls are made with whole wheat flour and coconut sugar. They’re wholesome and indulgent. The best of both worlds. The coconut sugar adds another layer of complexity, and the whole wheat flour is hardly noticeable thanks to the addition of potato flakes. This dough is easy to work with, rises beautifully, and bakes to a lovely golden brown. I know we’ll be making these over and over again this fall.

Cinnamon Rolls with whole wheat and coconut sugar

Cinnamon Rolls (whole wheat and coconut sugar)

1 packet instant yeast (2 1/2 teaspoons)

1/2 cup lukewarm water

1/2 cup lukewarm whole milk

1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour

6 tablespoons butter, room temperature

3 tablespoons coconut sugar

1 1/4 teaspoons salt

1/2 cup instant mashed potato flakes

Filling:

1/4 cup coconut sugar

1 1/2 teaspoons cinnamon

2 teaspoons milk, to brush on dough

Vanilla Glaze (optional):

1 1/4 cups powdered sugar

1/2 teaspoon vanilla extract

4 to 5 tablespoons heavy cream

Combine the yeast, the lukewarm water, the lukewarm milk, the flours, the butter, the sugar, the salt, and the potato flakes. Mix and knead everything together–by hand or mixer–till you have a smooth dough. This will take about seven minutes if you are kneading with your stnad mixer. The dough should clean the sides of the bowl, perhaps sticking a bit at the bottom.

Place the dough in a lightly greased bowl. Cover the bowl and allow the dough to rise till it has nearly doubled in bulk, about 1 to 2 hours.

While the dough is rising, grease two nine-inch cake pans. Make the filling by combining the coconut sugar and cinnamon.

Transfer the dough to a lightly greased work surface and pat it into a 16″ x 12″ rectangle. Brush the dough with the two teaspoons of milk and sprinkle the filling over the dough, covering the entire surface. Roll the dough into a log the long way. It will stretch to about 20″ as you roll.

Using a serrated knife, slice the log into 16 slices. Space eight rolls in each of the prepared pans. Flatten them slightly. Cover the pans and let them rise for an additional 1 1/2 to 2 hours. They should spread out and start to crowd each other. While the rolls are rising, preheat oven to 375 degrees Fahrenheit. Bake the rolls until they’re golden brown, about 20 minutes. Remove the rolls from the oven, loosen their edges with a knife, and turn pan onto a rack. Spread with icing (simply combine powdered sugar with vanilla and cream) and serve.

 

 

Walnut Oatmeal Muffins

Walnut oatmeal muffins

Some days come easier than others. I love being a mother, but I had no idea how difficult it would be to find balance between motherhood and my own creative passions. I had no idea how guilty I’d feel for leaving her with a stranger, a friend, or even a family member. I had no idea how gut-wrenching it would be to hear her cry because I wasn’t right beside her…or because I wasn’t going to nurse her for the 100th time that morning. And yet, I’m realizing, more and more, how crucial it is for my health AND her health for there to be times of separation. Not long or lasting, these moments of separation allow both of us to learn more about ourselves and the world we live in.

So we’re working towards that goal, and right now, it’s messy. She screams when I hand her off, and I just have to tell myself, “this is good for her, this is good for you,” over and over again as I walk away. Of course, when I return, there is much joy and laughter and baby kisses. But those agonizing thirty or forty minutes are hard on both of us.

Walnut Oatmeal Muffins

The good news is that I’m carving out time for me to write. For those of you who don’t know, I have my MFA in Fiction, and my soul breathes so much freer when I’m putting in an hour or two of writing each day. I’m also carving out time to sit and stare. To allow my mind to wander as I sip on a cup of coffee or eat a sweet snack like these walnut oatmeal muffins. As a mother and as an American, it’s hard not to get up in the constant go-go-go mentality. I’m learning that in these moments away from Lucy, I need to slow down, think, examine, and rest.

These walnut oatmeal muffins are the product of several weeks of experimentation. I made about four batches before I hit on the right ingredients and proportions, but now I’m so happy with them that I make a new batch every week. They are slightly sweet, warming, and full of chopped walnuts. They make the perfect mid-morning energy boost. I eat one along with my cappuccino most every day.

Walnut Oatmeal Muffins

Walnut Oatmeal Muffins

1 cup cooked oatmeal

4 tablespoons melted butter

2 eggs, lightly beaten

1 banana, mashed

1/2 cup coconut sugar

1 cup whole wheat flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon cinnamon

1 cup walnuts, chopped

Preheat oven to 375 degrees Fahrenheit and line a standard muffin pan with paper liners.

In a large bowl, combine cooked oatmeal, melted butter, beaten eggs, and mashed banana. Stir until combined and set aside. In a smaller bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon. Toss walnuts in flour mixture. Gently fold dry ingredients into wet ingredients, stirring only until combined.

Scoop batter into prepared muffin pan. Bake in preheated oven for 15-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for five minutes in pan before removing.