Chocolate Snow Tracks Cookies

It took me a long time -- a lot of experimenting and Internet searching -- to find out the secret to big, soft cookies. No matter what I did, my cookies would melt down and come out crispy and flat. Then I looked at the expiration date on my baking powder (yes, that was problem #1). Here are a combination of measures that together help cookies keep their shape in the oven:

1. Make sure your baking powder is fresh. You also might increase slightly the amount of baking powder. Here is a quick summary of the difference between baking soda and powder.  Note that the soda and powder react with acidic ingredients such as lemon juice, honey or buttermilk, which you can use as a substitute for part of the other sugars and oils in the recipe.
2. Start the recipe with the egg(s) and make sure they are well beaten before adding anything else. This brings air into the batter. Add the flour last, but fold it in rather than using a mixer.
3. Make sure the dough is cold when it goes into the oven (give it a few minutes in the freezer). The dough is also easier to work with when it's chilled.
4. Make sure the oven is hot enough -- 350 or 375 for most cookies.
5. To make cookies softer, add a small amount of milk. I've found that other oil and sugar substitutes such as honey, jam, yogurt and fruit juice also result in soft, chewy cookies.

...Finally, here's a recipe I made up for chocolate cookies with white chocolate and semi-sweet chips in the center:

Chocolate Snow Tracks

2 eggs
1 cup butter (2 sticks)
1 tsp vanilla
3/4 cup brown sugar
1/2 cup sugar
2 T milk or unsweetened soymilk
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
dash of nutmeg
2 1/2 cups flour

white chocolate chips
semi-sweet chocolate chips
powdered sugar, vanilla and water for icing

Beat eggs, mix in other ingredients, fold in flour. Chill dough until easy to shape without sticking. Place a small scoop of dough on greased cookie sheet. Make a thumbprint in the center and fill with a few of the white and semi-sweet chips (I used three of each). Cover the chips with another piece of dough and pinch sides together. Bake at 375 degrees for 9-11 minutes, remove and place on cooling rack. When the cookies have cooled for a few minutes, brush over top an icing mixture of powdered sugar, a few drops of vanilla and just enough water to dissolve the sugar and spread over cookies.

(Recipe by H. Farrell)

Winter Brunch

What better way to beat the cold and still enjoy the huge, wet snowflakes than a December morning brunch with friends? Turn on some Christmas music, plug in the lights and start baking.
Here's what was on the menu:

Pumpkin pancakes with maple pecan syrup

Scrambled eggs with herbs, tomatoes and spinach

Cucumber dill salad (recipe below, adapted from Best of Three and Four Ingredients)

Apple cranberry crisp (I loved the cranberries in this recipe from Voila With Emily)

Elma Çay (Turkish apple tea)

Cucumber dill salad
1 large English cucumber, thinly sliced
1 medium sweet onion, cut into strips
3/4 T dried dill weed (more if using fresh dill)
4-6 T apple cider vinegar
salt and pepper to taste

Brunch: Garden scrambled eggs

My brunch guests said this was their favorite of the dishes, and it's very easy to make. I like adding vegetables to eggs to lighten up the dish. It also reminds me of breakfast in Turkey, which usually includes an egg and fresh-from-the-garden tomatoes and cucumbers.

Garden Scrambled Eggs

Beat 6 eggs together with some milk (or unsweetened soymilk), chopped sweet onion, rosemary, thyme and a little salt. Scramble the egg mixture in a skillet. When the eggs are almost done, add a big handful of baby spinach and continue stirring. When the spinach starts to wilt, add a chopped tomato to the pan. Stir for a minute or less and serve.

(Recipe by H. Farrell)

Brunch: Pumpkin pancakes with maple pecan syrup

These pancakes are soft and dense, full of flavor and great for a winter brunch. 

Pumpkin pancakes with maple pecan syrup

For the pancakes:
1 egg
1 T oil
1 T agave nectar
1/3 cup plain yogurt
1/3 cup unsweetened apple sauce 
3/4 cup pumpkin* 
3 tsp baking powder
1/2 tsp salt
2 T ground flaxseed meal
1/2 cup buckwheat flour
1/2 cup whole wheat flour
*either flavor plain pumpkin with pumpkin pie spices and a little agave nectar, or add spices (ex: cinnamon, cloves, allspice, nutmeg, ginger) to pancake mixture.

Beat egg and mix in all ingredients. The mixture will be very thick -- add water a little at a time until the batter can be poured into small pancakes in a skillet.

For the syrup:
1 cup plain yogurt
2 tsp agave nectar
2 T maple syrup
1/2 tsp vanilla
4-5 T chopped pecan pieces

Mix all ingredients together and serve over warm pancakes (chill syrup if not using right away).

(Recipe by H. Farrell)

Cornbread with Apples

Cornbread with Apples

1 cup cornmeal
1/2 cup flour (I used whole wheat)
1/4 tsp salt
1 tsp cinnamon
2 T sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 cup milk
1/4 cup apple sauce (unsweetened)
2/3 cup beer
2 T oil
1 egg, beaten
3 cups apples, chopped
1/2 T molasses
cinnamon to taste

Mix together all ingredients except apples and molasses. In a separate bowl, mix apples with cinnamon and molasses and arrange on bottom of a greased square baking dish. Pour cornbread mixture over the apples and bake at 425 degrees for about 20 min or until toothpick comes out clean.

(Recipe by H. Farrell)

Berry Cranberry Sauce

I made this for a dinner party and I had a hard time not eating it all before then. It's seriously good. Enjoy, and have a great Thanksgiving!

Berry Cranberry Sauce

1 bag frozen cranberries
1 bag frozen mixed berries (blueberries, blackberries, raspberries, strawberries)
1/4 cup pure maple syrup
1/4 cup brown sugar
2-3 bay leaves
orange zest (about 1/2 tsp)
juice from half of an orange
1/3 cup unsweetened apple sauce
1/2 tsp each of:
cinnamon
nutmeg
cloves
ginger

In a large saucepan, boil a bit less than 2 cups of water. Add cranberries, syrup, sugar, bay leaves, orange zest and orange juice and simmer for about 10 min. Remove bay leaves. Mix in apple sauce, spices and other berries, and simmer for another 10 min, or until able to mash fruit together. Let cool and serve.

(Recipe by H. Farrell)

Hiking Old Rag

The best weekends involve a good, long hike on a sunny day. And this weekend, I not only hiked one of my favorite trails, I also made three new recipes. Stay tuned for those. It's about time there were some more photos on this blog, so here are some from the Old Rag mountain trail in Shenandoah National Park.

(Photos by H. Farrell)

Pumpkin Pecan Oatmeal

Look forward to mornings! Breakfast is probably my favorite meal, and this is a delicious, fall recipe that will last you until lunch.

Pumpkin Pecan Oatmeal

The oatmeal:
1/2 cup regular oats
1 cup water
cinnamon
raisins
milk or soymilk

The pumpkin:
100% pure canned pumpkin (unsweetened)
Agave nectar or honey
Some or all of the following:
cinnamon
nutmeg
ginger
cloves
allspice

Combine oats and water in a large bowl and sprinkle cinnamon and raisins on top. Microwave on high for about 2 1/2 minutes. In a dish, mix pumpkin with sweetener and spices (taste until have good combination). Remove oatmeal from microwave and mix in a large spoonful of the pumpkin. Add milk until a good consistency. Sprinkle pecans on top and enjoy! Put the remaining pumpkin mixture in the fridge for tomorrow's breakfast :)

(Recipe by H. Farrell)

Crazy Rice and Beans

I love rice and beans, not only because the dish is tasty, but because you can make a lot of it and have it for lunch the next day(s). Here's another example of a flavorful, colorful dish that resulted from throwing together whatever I found in the fridge, freezer and pantry.

Crazy Rice and Beans

About 3-4 servings each of rice and quinoa.

The beans:

olive oil

3 cloves garlic

1 can black beans

1 can pinto beans

tomato sauce (about 1/2 can)

1-2 T lemon juice

1 bag frozen chopped spinach

chopped green onion

pepper, cumin, chili powder, other spices

The guacamole:

1 avocado

plain yogurt (about 2 T)

1/2-1 T lemon juice

chopped green onion

chili powder, garlic pepper to taste

Cook a small pot of rice and a separate pot of quinoa, according to directions. In a large pot, heat olive oil and crushed garlic. Rinse beans and add to pot (with some extra water so they don't burn). Add rest of ingredients and heat (add water if it starts to stick). Mash the avocado and mix with other guacamole ingredients. When the beans are warm and the rice and quinoa are done, mix a little of everything together and serve!

(Recipe by H. Farrell)

Curry Squash Soup

This soup took less time to make than I thought -- the hardest part was cutting and peeling the raw squash (which you don't have to do if you roast the squash). It's a great fall soup, especially when it's cold and raining outside!

Curry Squash Soup

1 acorn squash
1 butternut squash
2 small or medium potatoes, boiled or baked, with or without skin*
1 jar roasted piquillo peppers (or red peppers)
1 can lite coconut milk
1 tsp cayenne red pepper
1 1/2 tsp curry powder
2 T lemon juice
Sweet onion, diced and sautéed in olive oil*
Safflower, to garnish*

Cut the squash into small cubes, removing the peel and seeds. Boil enough water to cover the squash and then let simmer until the squash is soft (20 to 30 min). Alternatively, roast the squash at 425 for 45-50 min -- cut squash in half, remove stems and seeds, place face down in a glass dish with water covering the bottom. 

Spoon the cooked squash, potato, roasted peppers, spices, lemon juice and coconut milk a little at a time into a blender and purée until smooth. Heat the soup over low heat and add the onion and safflower, if using. Let heat through and serve warm.


*I added these the second time I made this recipe.

(Recipe by H. Farrell)

Blackberry Pecan Pumpkin Pie

This pie is amazing. 
This pie would have been amazing. 
When you make this pie (because you should definitely make it), do not add the blackberries to the top of the pie until the pie is finished baking. If you add the blackberries before the pie is done, especially if said blackberries are frozen, the pumpkin will never firm up and the center of your pie will be soggy. 
And no one wants soggy pie. 
However, despite the gooeyness, this was a very tasty pie, and I already have the ingredients to make another!

Update: I made this pie again without the blackberries on top and it came out excellent. I would still garnish the top of the pie with fresh blackberries, if available.

Blackberry Pecan Pumpkin Pie

Crust:
3 T butter, melted
1/4 cup brown sugar
1/2 cup wheat flour
3 T flaxseed meal
1/2 cup regular oats
3 T water

-- Mix above ingredients together and spread on bottom and sides of greased pie pan. Bake for 15 min at 350 degrees.

Blackberry layer:
1 cup frozen blackberries, thawed
1/4 tsp dried basil
1 tsp lemon juice
1 tsp sugar

-- Blend the above ingredients until smooth and set aside. (Yes, basil is correct -- I got this from the blackberry peach jam I got at an orchard a couple months ago.)

Pumpkin filling:
2 eggs
1/4 cup sugar
1/4 cup agave nectar
1 can (10.5 oz) evaporated milk
1 can (15 oz) pumpkin
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp ground cloves
1/2 tsp ginger
1 tsp cinnamon
1/2 tsp salt
Pecan pieces (keep separate)

-- Beat eggs and add the other filling ingredients, except the pecans. When the crust is done, remove from the oven and spread the blackberry sauce layer over the crust. Sprinkle pecan pieces over that. Slowly pour the pumpkin filling over everything, and put back in oven (350 degrees) for about 45 min. Add time if center of pie is still soft, until toothpick comes out clean. After the pie is done, pile blackberries in the center (fresh or frozen and drained) with pecan pieces around the edge.

(Recipe by H. Farrell)

Tomatoes for Breakfast and Lunch

I love tomatoes. But as it gets colder, the fresh tomatoes at the store are not the deep red, flavorful tomatoes of summer. Today, I wanted to make an omelet for breakfast and a salad for lunch, and added tomato flavor to both -- in the form of tomato sauce. I used a small can of no-salt-added tomato sauce and a few other ingredients to make a regular omelet and salad that much better.

Omelet Italiano

Beat eggs with a little milk. Add dash of salt and some crushed red pepper, dried thyme and oregano. Cook omelet in a greased skillet. When ready to fold over, spread a couple spoonfuls of ricotta cheese and tomato sauce on one side,  fold omelet over and let cheese warm for a short time (careful, if it gets too hot it will start spitting tomato-cheese at you).

Tomato Salad Dressing

In a small dish, mix a couple spoonfuls of tomato sauce with a little balsamic vinegar and olive oil. Add dried basil, parsley, garlic pepper and lemon juice. Toss with your favorite salad ingredients.

Vegetable Lasagna

Vegetable Lasagna

1 large (or a medium and a small) eggplant
1 baking potato (ex: Russet)
1 large jar marinara sauce (no salt added)
1 can diced tomatoes (no salt added)
1 jar roasted peppers (I used piquillo peppers), chopped
1 package frozen chopped kale, defrosted and drained
1 package frozen chopped spinach, defrosted and drained
Ricotta cheese (amount of cheese and spices depends on preference)
Mozzarella cheese, shredded
Dried oregano 
Dried basil
Olive oil

Preheat oven to 400 degrees. Slice eggplant into 1/4-inch slices and place on a greased cookie sheet. Brush eggplant with olive oil and brown in oven (about 5 min). 

In a large baking dish, spread a thin layer of olive oil. Shred or peel potato until the shavings cover the bottom of the pan. Spread over that a thin layer of marinara sauce and half the can of tomatoes. Continue to layer ingredients in the pan: half of the eggplant, chopped peppers, half of the packages of kale and spinach, half of the ricotta, flavor generously with oregano and basil, thin layer of sauce, rest of the eggplant, rest of the tomatoes, rest of the kale and spinach, and more ricotta. Finish with a final layer of sauce, more potato shavings if you have any remaining, and, finally, a layer of shredded mozzarella.

Cover dish with a "tent" of tin foil (so the cheese doesn't stick to it) and bake at 375 degrees for 55-60 min. If the dish is really full, put a cookie sheet underneath it so the sauce doesn't boil over onto the bottom of the oven. Enjoy!

(Recipe by H. Farrell)

Limoncello Wheat Bread

I made this one evening after opening my freezer and seeing the frozen, black banana that had been in there for a while. One banana wasn't enough for banana bread, so I used my usual banana bread recipe, halved, and changed it to include whatever I found in the freezer (frozen apple slices and a small bottle of limoncello) and cabinet (agave nectar and buckwheat flour). The result... very good.

Limoncello Wheat Bread

1 egg
1 T vegetable oil
2 T agave nectar
1/4 cup limoncello
1/4 tsp salt
1/2 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1 cup buckwheat flour
1 mashed banana (the more ripe, the better)
1/2 apple, chopped

Beat egg and mix in other ingredients, folding in the banana and apple last. Pour into two greased mini-loaf pans (or one small loaf pan) and bake for 325 degrees for about 45-50 minutes, or until toothpick comes out clean. Double recipe to make a full regular-sized loaf.

(Recipe by H. Farrell)

A Different Kind of Slaw

I used to hate cabbage. Probably because I had it served with corned beef (which I also don't like) and steamed until it was soft and odorous. But chopping and sautéing it is a different and, I think, better way to get the benefits of cruciferous veggies. Here are two suggestions, but go ahead and make up your own!

Bittersweet Slaw

Olive oil
Onion, chopped
Garlic cloves
Cabbage, shredded
Apple cider vinegar
Nutmeg
Pine nuts
Raisins
Fresh parsley
White wine

Heat olive oil in skillet and add onions, stirring for a few minutes. Add a couple crushed garlic cloves and the shredded cabbage (as much as will fit comfortably in the pan). Add some apple cider vinegar to keep the cabbage from sticking to the pan and burning. As the cabbage cooks and gets softer, mix other ingredients into the pan. Add some white wine to keep the ingredients from burning. Let cook, stirring for another few minutes until everything has had a chance to heat up and soften. I like serving over cooked Basmati rice.

Italian Slaw

Olive oil
Lemon juice
Cabbage, shredded
Garlic cloves
Parsley
Basil
Black pepper
Dash of salt
Red cherry tomatoes, halved
Shredded mozzarella

Heat olive oil in skillet and add cabbage. Pour over it some lemon juice and add crushed garlic. Add some water to the pan if the cabbage begins to brown or stick to the pan. Flavor with spices. A few minutes before the cabbage is done, add tomatoes. Remove from heat and mix in shredded cheese to make a gooey, delicious slaw.

(Recipes by H. Farrell)

Fiesta Tomatoes: Steamed and Stuffed

This was a complete experiment. I know that stuffed tomatoes are usually baked in the oven, but I wanted to see how they would turn out if steamed. The result? Good, but very juicy. Steaming them not only preserved the water naturally in tomatoes, but also added to it. The flavors in the tomato and the "salsa" inside were kept very fresh, but I had to let the tomatoes sit on a plate and "drain" a bit before I could eat them. Next time I will try the oven and see if the flavors are as good -- or better! I made three large stuffed tomatoes, but I didn't include measurements in the recipe below because it depends on what veggies you like and what will fit in the tomatoes you have. Prepare the topping separately and add after the tomatoes are finished steaming, so it doesn't get soggy.

Fiesta Tomatoes

Salsa:
Large red and/or yellow tomatoes
Onion, diced
Jalapeño pepper, diced
Lemon zest
Fresh parsley
Black pepper
Mozzarella cheese, shredded

Topping:
Corn meal
Plain bread crumbs
Grated Parmesan cheese
Olive oil

Cut a circle in the top of the tomatoes and spoon out a portion of the center, taking care not to break through the sides of the tomato. Keep the tomato insides and place in a bowl, adding to it the other ingredients in the "salsa". Steam until the cheese is melted and the skin of the tomato begins to crack (about 10 minutes). 
Heat olive oil in a skillet, add bread crumbs, mix in corn meal (a bit less than the amount of bread crumbs used) and cheese (to flavor), stirring constantly. Remove from heat when bread crumbs begin to brown. Spoon topping onto warm tomatoes and enjoy!

(Recipes and photos by H. Farrell)

Pear Tea Muffins

Pear Tea Muffins

1 cup water, boiling
2 T sugar
2 T molasses
2 T Jasmine tea
(add tea and sugars to hot water, set aside while preparing other ingredients)

1 egg
1/4 cup oil
1/4 cup plain yogurt
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp salt
2 tsp baking powder
2 cups whole wheat flour
1 pear, chopped (about 1 to 1 1/2 cups -- I used Anjou)
1 pear, thinly sliced horizontally and core removed. 

Beat egg and mix in oil, yogurt, spices, baking powder and flour. Mix in sugar-tea and chopped pear. Spoon into muffin tin, and place a pear slice on the top of each muffin. Bake for 20-25 minutes at 400 degrees. Makes a dozen muffins.

(Recipe by H. Farrell)

Lemon Herb Chicken and Fancy Pasta

This chicken turned out really good, and it's a simple dinner to make. I've sautéed pasta before and I like how it turns out. Adding some veggies to the noodles provides some color and extra flavor.

Lemon Herb Chicken

Marinate boneless, skinless chicken breast for at least half an hour in a mixture of balsamic vinegar, lemon zest, crushed peppercorn and, if you have it, a little cider vinegar.
Take chicken out of marinade and rub with crème fraîche, chopped green onion, and herbs/spices (ex: thyme, rosemary, basil, tarragon).
Place the chicken in a glass baking dish and pour in bottom of dish (don't cover chicken completely) low-sodium chicken broth with some lemon juice and balsamic vinegar. 
Bake at 375 degrees for about 45 minutes or until chicken is done.

Fancy Veggie Pasta

Boil fettucini noodles according to directions but not fully -- keep it al dente. Heat olive oil in a skillet, add shaved garlic and pine nuts and stir for a short time, then add some petite peas and shaved carrot, stirring until heated through. Finally, add drained pasta to the skillet, mixing with the other ingredients and stirring. Remove from heat right when the pasta starts to brown or stick to the pan.

(Recipes by H. Farrell)

Chocolate Raspberry Cookies

Not only were these cookies delicious (especially for someone who likes dark chocolate), they didn't melt and spread out all over the cookie sheet when they were baking. They kept their shape and stayed light and soft. I wanted to add a fruit flavor to the cookie with the chocolate, and jam was an easy way to do that while also serving as a substitute for some of the sugar and oils that usually go into cookies.
I definitely will be making these again!


Chocolate Raspberry Cookies 


2 eggs
3/4 cup butter
1/2 cup brown sugar
1 tsp vanilla
2 T milk
2 large spoonfuls (about 4 oz) raspberry jam or preserves (the real stuff, made with just fruit and sugar)
about 1/3 cup cocoa
dash of salt, cinnamon and ginger
1 tsp baking powder
1/2 tsp baking soda
2 1/4 cup flour
chocolate chips (about half a bag or whatever looks good)


Beat eggs until light and fluffy, beat in softened butter, brown sugar, vanilla and milk. Stir in jam, cocoa, spices, powder and soda. Fold in flour until mixed through and fold in chocolate chips. Drop cold batter in spoon-sized balls on cool, greased cookie sheet. Bake for 8-10 minutes at 360 degrees.
Enjoy!


(Recipe by H. Farrell)

Avocado Sandwich

I can see this turning into a contest to see how many different ways I can use crème fraîche, but I still have some left and this sandwich was. so. good. I mixed a spoonful of it with a slightly larger spoonful of tahini and added a little lemon juice -- it will be the consistency of peanut butter. Spread it on some multi-grain bread, cut half of a ripe avocado into thin slices and spread them on one piece of bread. Top with some spring greens and cover with the other slice of bread to make a rich, buttery smooth sandwich. Serve with tortilla chips and salsa. Yum.


And, in honor of los aguacates, here's a photo from Costa Rica, overlooking Volcán Irazú.

(Photo by H. Farrell)

Coconut Herb Chicken

I often build recipes around one or two ingredients that I have left over or that I discovered while wandering through the grocery aisles. I planned this meal after buying a can of reduced fat coconut milk at Trader Joe's. I saw it on the shelf and bought it thinking one day I'd find a good way to use it -- and I did! This is a twist on a chicken-rice bake made with soup that was a favorite in college because it's very simple and requires little prep time. And who doesn't love an easy dinner?


Coconut Herb Chicken with Rice


Boneless, skinless chicken breast (three or four)
Sweet onion, sliced into thin strips
One can coconut milk (reduced fat)
Herbs (I used a mix of dry herbs; ex: rosemary, thyme, jasmine)
3/4 to 1 cup aromatic rice (such as Basmati or jasmine)
Apple cider vinegar


Pour some of the coconut milk into a glass baking dish and mix in herbs with a little apple cider vinegar and some black pepper. Add the dry rice and spread evenly. Place the chicken in the dish and arrange onions around the chicken, pour in the rest of the coconut milk and sprinkle more herbs over the chicken. Cover dish and bake at 375 degrees for about 45-50 mins.


Serve with steamed cauliflower, pouring any extra coconut/rice over the top as a sauce.


Recipe by H. Farrell

A Boring Salad Turned Delicious

I found yet another way to use crème fraîche -- salad dressing! Mix about half a tablespoon of the cream with the same amount of tahini and juice from half a lemon. Add a little bit of water until the dressing is thin enough to pour, and add some black pepper to taste. Pour the mixture over some greens and tomatoes (and bell pepper and cucumber if you have any) for a tasty salad.

Madrid

Madrid might not have gotten the 2016 Olympics, but after three hours outside of the airport in April, I'm looking forward to the next time I will be able to visit Spain. Below are photos from the well-kept Parque Juan Carlos I, near the Madrid airport.

(Photos by H. Farrell)

Barley Vegetable Soup

This soup is really easy and a great one to make on a cool, rainy Saturday in. It also makes the house smell delicious. This was the first time using my new slow cooker, and I liked that it cut down on the prep time and preserved a lot of the flavor in the soup. The amounts are very flexible, depending on how large your slow cooker and how many veggies and seasoning you want in it. I got the barley tea bags from a Korean grocery store in New York, but you could probably use regular barley and get the same result.

Barley Vegetable Soup

Carrots, chopped (about 6)

Diced tomatoes (1 can)

Red potatoes, chopped (about four small potatoes)

Lentils (about 3/4 cup dry)

Frozen petite peas (about 1/2 a bag, or 1 cup)

Small boiling onions, sliced in half or quartered (about 7 or 8)

Two or three large barley tea bags

Add to taste:

Black pepper

Olive oil 

Parsley 

Salt 

Bay leaf

Steep barley tea in boiling water until strongly flavored. Add all soup ingredients and flavorings to slow cooker and pour barley broth over ingredients until dish is full. Set slow cooker on high for about 5 hours.


Recipe by H. Farrell

Blackberries, Peaches and a Surprise

Last weekend, I went to Crooked Run Orchard in Purcellville, Va., to pick apples on a warm, sunny, perfect-for-apple-picking day. Besides having a variety of different kinds of apples, the orchard had ripe blackberries that were delicious. Wanting to take home that taste, I bought some jam they had for sale. It was Blackberry Peach Basil jam. That's right -- basil. It is probably the best jam I've ever tasted. You can taste the distinct blackberry and peach flavors, but there's something else (that would be hard to identify without knowing it was basil) in it that makes the flavors pop. Just shows you that it's good to experiment with different flavors -- you never know what crazy combination will turn into something so good!

(Photo by H. Farrell)

Seaside Byblos

In April 2009, I traveled to Lebanon. I spent most of my time there in Beirut, but I took a day trip to the ancient port city of Byblos, a little more than 30 miles north of the capital. They day was perfect for exploring layers of ruins from different cultures, overlooking the Mediterranean Sea. The sun shone between clouds riding through on a strong sea breeze that kept the air from getting too warm. Below are two photos from the edge of the city's main archaeological site, which was nearly overgrown in spots with colorful spring wildflowers.

(Byblos, Lebanon -- Photo by H. Farrell)

(Mediterranean Sea, Byblos, Lebanon -- Photo by H. Farrell)

Fruit and Wine Bread Pudding

This was definitely an experiment. I had never made any type of bread pudding before, but after reading a few different recipes, I wrote one that I hoped would turn out. Well, it could use a little work -- it tasted great, but it didn't look as good as I think it could. I used a red wine, which turned the entire dish a not-as-appetizing shade of purple, so I recommend using a lighter-colored wine. Also, it was a little soggy (I guess bread pudding is supposed to be soggy, but in the recipe below I cut the amount of wine in half, down from a whole cup). The recipe below also has increased amounts of spices -- I wanted mine to have a bit more of the cinnamon/nutmeg flavor that complements wine so well.


One more note on the ingredients -- I found the baby grapes at Trader Joe's, and they were the perfect size for a dessert. I also found the crème fraîche there. I was originally going to get ricotta cheese, but I saw this and thought I'd try it. From the information I found online, it's basically a French version of sour cream, though a little less sour. Because of the high fat (cream) content, it holds up better at high temperatures. I have leftovers, so I'm going to experiment with it again (I found that it also works as a substitute for mayo, mixed into tuna with a little spicy mustard).

Fruit and Wine Bread Pudding

(serves 8-10)

2 C apples, thinly sliced (about 2 small apples)

3/4 C small grapes (such as Thompson sweet golden baby grapes)

1/2 C wine (white or blush)

4 C wheat bread, cubed (6-7 slices)

3 eggs

2 T honey

1/4 C brown sugar

1 C milk

2/3 C yogurt, mixed with 1/3 C crème fraîche

dash salt

1 1/2 tsp cinnamon

1 tsp nutmeg

1/2 tsp ginger

1 tsp vanilla

1. Soak apples and grapes in wine, with extra cinnamon and nutmeg to taste

2. Beat eggs, add sugars, spices and vanilla. mix in milk and fold in yogurt/cheese mix.

3. Pour over bread and let the egg mixture absorb into the bread.

4. Fold in the apple/grape/wine mixture.

Halfway through baking, add topping mixture of flour, oats, brown sugar, cinnamon and butter.

Bake at 350 for about 50 min, let cool for half an hour. Good served with vanilla ice cream.

Recipe by H. Farrell

Tart Cherry Orange Cake

This is a good breakfast cake, with coffee or tea. I originally wrote this recipe to have only half a cup of yogurt, but the cake was a little dry, so I increased the amount in the recipe below. Also, mine had a really strong orange flavor, so you may want to reduce the amount of orange rind. Enjoy!


Tart Cherry Orange Cake


1 egg

1/4 C oil

3/4 to 1 C plain yogurt

1/2 C orange juice (use the juice from half an orange)

1 T lemon juice

rind from half an orange (or a bit less, depending how much flavor you want)

1/2 C brown sugar

1/4 tsp salt

cinnamon and ginger to flavor

1 tsp baking soda

1 tsp baking powder

2 C whole wheat flour

1/2 to 1 C tart dried cherries (soak beforehand in water, honey and ginger)

about 1 C frozen blueberries


Beat egg, mix in other ingredients in order listed. If the batter is too thick to pour (slowly) into a 9x9 baking dish, add some water.


Bake for 350 degrees for 45-50 minutes. When you have about 15 mins left on the timer, take the cake out and spread on top a mixture of cinnamon, honey, brown sugar, melted butter and oats (a little sweet to contrast with the tart!)


Recipe by H. Farrell