Tom and I have a quick liquid breakfast that usually includes a cup of this fudgey stuff, blended with boiling water, hot chocolate style. I like to add a scoop of favorite supplements, and a raw egg, which gets the drink slightly thick and frothy. Yum!
You can use your fat of choice, but I use mostly pastured butter in mine, since we also take a shot of cod liver oil every morning, and the butter works synergistically with it for better nutrition.
We will miss our Saturday crowd, and certainly don’t mean to inconvenience anyone. But… we are now closed all weekend. (A few doors away, Subway closed its doors this past summer- at least we didn’t go that far.) Coming in on weekdays, you may understand. We’re working real hard all week long, filling lots of orders for local businesses and others. We THANK you for keeping us so busy, and hope you’ll understand that we really needed to let go of that six-day work week. (We’re not getting any younger!)
I have fond childhood memories of my great grandpa bringing us poppy seed pastries from a Dutch bakery. So of course I was excited to try a torte recipe using the poppy seed paste. My husband wasn’t acting very excited that we were having a poppy seed cake for dessert on Sunday. ‘Till he found out about the chocolate part! Then we were both happy 🙂
I wanted to make a poppy seed cake for my husband’s birthday, but he hadn’t been too thrilled with the original recipe. Fine. He was right. The first cake was not exceptional. So I pushed myself to create a better dessert. “Poppy Seed Honey Cake” sounded awesome, so at least I had a good name.
I searched the web, but didn’t find anyone else who had used honey in a simple syrup to pour on while the cake’s still warm. But that was my plan. In my research, I did find an article about the virtues of not over-heating honey. Supposedly, the flavor is better when the honey isn’t baked into the cake, and it’ll retain more nutrients. Perfect—my plan was to thin the honey in a bit of warm water, then pour it over the baked cake. If it would have even more flavor this way, hurray!
This pasta is so cool! There’s a tiny, tiny hole in the middle of what looks like fat spaghetti. So yummy- I love the texture! And something about homemade honey mustard dressing, with a touch of tarragon, thyme, orange, and smoky flavor. I’m a bit squeamish about eating mayo-based salad dressings, but when it’s made with olive oil, I am so OK with that!
I use extra virgin olive oil and garlic in my mayonnaise (it’s so much healthier than the alternatives), but that means it’s almost “Aioli”. Which sounds so classy. Aioli is an emulsion of garlic and olive oil, sometimes containing egg yolk to help it emulsify. Use refined olive oil for a lighter flavor. (Or even coconut oil!)
Like a lot of health-foodies, I got into making my own golden milk. I also created a blend for the morning, which includes matcha green tea, gelatin, and some serious power herbs. (The benefits of these herbs are impressive, as a quick word-search will prove!)
This recipe is not the one you stir together in the evening, in some “relaxing” ritual. (I don’t have time for that myself!) No, this is a quick, handy version, to get optimal nourishment in minimal time, Perfect for those of us who need to stay healthy and keep up with a tight, rigorous routine.
I originally made this cake with cake flour. Well, I don’t make too many cakes, so the next time I went to use it, ew–it had bugs in it! So…I’m much happier with the alternative: using less regular flour and adding a bit of cornstarch. That brings the protein level to that of cake flour, and makes quite a light cake in the process.
My husband says a cake can use a fancy name, to distinguish it from any average cake. Of course, a good recipe helps too! There are a lot of recipes for this type of cake, but I wanted one that wouldn’t leave me with pools of leftover Tres-Leches liquid. Yes, we managed to gag down…