At the beginning of the year, Rice Kernel and 8 of his kindergarten classmates formed a basketball team in a well-run local kids basketball league. Some of his buddies have a slight understanding of game rules and at least minimal command of the ball, but my dear son has neither. He is as rookie as a rookie gets. And if you think his teammates know what’s going on, well, let’s say they are nothing compared to the competition. Case in point, one teammate, whose Dad played collegiate ball no less, said to her mom after the third game, “I had no idea you could steal the ball away from another team.” And the scores, you ask? I think we lost 8 to 3 last week. A great improvement from 14 to 2 the week before…
Thankfully, Rice Kernel is having tons of fun. And the parents are having even more fun watching these 5- and 6-year olds. So much so, we organized a team practice to get “some” drills and skills in. With cantaloupe “balls” and mini bagel “hoops” on the menu, we were craving something sweet for our early morning breakfast. Lemon poppyseed was unanimous. Modified from a Joy the Baker recipe, these are made with thinned Greek yogurt instead of sour cream for a healthy protein boost. You know, after all that running on the court….
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Teddie’s Apple Cake
Adapted very slightly from The New York Times, Jean Hewitt, and Teddie
Butter for greasing pan
3 cups flour, plus more for dusting pan
1 1/2 cup vegetable oil
2 cups sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
3 cups peeled, cored, and thickly sliced tart apples like Honeycrisp or Granny Smith
1 cup chopped walnuts
1 cup raisins
Vanilla ice cream (optional)
1. Preheat oven to 350°F. Butter and flour a 9-inch tube pan. Beat the oil and sugar together in a mixer (fitted with a paddle attachment) while assembling the remaining ingredients. After about 5 minutes, add the eggs and beat until the mixture is creamy.
2. Sift together 3 cups of flour, the salt, cinnamon and baking soda. Stir into the batter. Add the vanilla, apples, walnuts and raisins and stir until combined.
3. Transfer the mixture to the prepared pan. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan before lifting out. Serve at room temperature with vanilla ice cream or whipped cream, if desired.
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Posted in Breakfast on November 20, 2012 |
1 Comment »
I love red bean paste. Filled in mochi and breads or slathered atop ice cream, I love their texture and taste. Red beans are nutritious on their own, but cooked in syrup, that’s a different story. Nonetheless, I rarely take the effort to make my own red bean paste so I rely on store-bought versions. There are endless varieties, so be sure to look for one with whole beans and reduced sugar. These are a great treat – slightly dessert-like but oh-so-filling.
Coconut Red Bean Pancakes
1 cup white whole wheat flour
1/2 cup whole wheat flour
2 tbsp agave or honey
1 tbsp baking powder
1/2 tsp salt
1 cup buttermilk, milk or coconut (as I used here)
1/4 – 1/2 cup red bean paste, to taste
- Combine wet ingredients. In a separate bowl, combine flour, baking powder and salt. Mix together wet and dry ingredients until just combined.
- In a skillet or griddle set over medium high, spoon 1/4 cupfuls of batter. Cook until bubbles form, flipping once.
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