Evie is reading a new book from the library called “Eggs Over Evie” by Alison Jackson and she loves it. It is about a 13 year old girl named Evie who loves to cook and is taking cooking classes, there is some other drama and family situations that make it interesting as well, but every chapter starts with a recipe and a kitchen tip. She loves this book so much she asked for her own copy, which we ordered online. It has also fired up her need to cook by herself. Last week she decided to make cookies, all by herself, we were only allowed to lift the hot pan out of the oven. There were really really good and perfect in shape and done-ness. I hope you try them because they are sooo good, crispy on the edges and soft and chewy in the middle.
Sporting a Blue Heron airbrushed tattoo! We were at science fun-fest and all of the little girls were getting butterfly tattoos, nope not Evie, she eyed that Blue Heron stencil and decision made.
Right now she is in the kitchen making a recipe from her book. This time it is chocolate chip pecan cookies, and announcing that she does not need any help. Tomorrow she is going to make us Mushroom Omelettes for breakfast!
Tomorrow is back to school, so we have been baking and cooking to have breakfast and other meals ready to make the school week a little easier. This is a muffin recipe that we make regularly and adapt it all the time to add different ingredients. Here is what we usually do:
In a large bowl add 1 and 1/2 cups all purpose flour, 1 cup of rolled oats, 1/2 cup sugar, 2tsp baking powder, 1tsp baking soda and 1/2 tsp salt. I also add 2-3 tbsp of flax meal. Mix well.
In another bowl whisk 2 eggs until frothy, 1/4 cup cooking oil, 1/4 cup milk, 3 medium overripe bananas, mashed (about 1 cup and a bit).
Pour wet ingredients into the dry ingredients along with half a bag of chocolate chips. Stir with a wooden spoon just until moistened. Do not over mix (batter will be lumpy) or your muffins will be tough.
Bake at 350F for about 18-20 minutes.
These freeze well also. We wrapped some individually in clingwrap and then placed in a container, so we can pull them out as we need them for breakfast or lunchbox.
This recipe is really fast and easy and very good. It is easily adapted to be vegan and/or gluten free. Just swap out the butter for your favourite vegan spread (butter substitute) for gluten free you must make sure that the oats you use are gluten free, it must say that on the label, otherwise there is probably gluten in there.
For the crust:
1/3 cup butter (or margarine)
Rolled oats (grind these in a food processor) then measure to about 1& 1/4 cups
1/4 cup packed brown sugar
1/4 tsp cinnamon
Melt butter and stir into the rest of the ingredients. Press into a 9″ pie plate and bake at 375F for about 10 minutes. Let cool completely before filling.
We made a custard and strawberry pie. You can make your own custard, but we were in a hurry so we used a canned variety. Then top with strawberries, you can use any other fresh berry for this too.
Our other pie we filled with butterscotch pudding and topped with whipped cream. You can use any instant pudding for this as well.