Our first chickens turned one year old on Tuesday, so I came up with a recipe for a “chicken birthday cake” that would be healthy(ish) for chickens and tasty for us. Leaving the sugar out of the batter worked well — the chickens got whole wheat, coconut oil, cinnamon, and zucchini. We got cake — and the topping mixture gave the muffins a crispy and crunchy top. Would totally make this again.
This is my mom’s mom’s pineapple upside-down cake recipe — translated from her normal unmeasured recipe and complete with what I’ve always assumed has been a smudge on the paper because cooking at 360 is really odd. It works fine at 350, although I’m sure 360 would work too.
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- 1/2 cup milk
- 1 teaspoon vanilla
- 1 can of pineapple rings
- 2 additional tablespoons of butter
- 1 generous cup of brown sugar (and by generous I mean go nuts)
Preheat oven to 360 degrees f. Drain pineapple. Measure 2 cups of pre-sifted flour; sift again with baking powder. Cream butter; gradually add sugar and cream well. Separate eggs. Beat the yolks and blend into the creamed butter mixture. Add the flour and milk alternately into the creamed mixture. Beat the egg whites until soft peaks form. Fold the egg whites and the vanilla into the batter. Melt the remaining butter in cast iron pan; spread the brown sugar over the molten butter. Lay in pineapple rings, and pour the batter over the fruit. Bake for about 45 minutes.
Turn upside-down onto a serving dish before the sugar hardens and scrape out the pan.
Anya and I made hot chocolate to warm up after spending a day shoveling snow — it’s a quick recipe. For each serving, add a cup of almond milk, 2 Tbsp maple syrup, 1 tsp vanilla extract, and 1 Tbsp of unsweetened cocoa powder. Put the milk in a pan. Stir in the maple syrup and vanilla extract. Once warmed, whisk in cocoa powder. Serve. Ideally with some homemade marshmallows — I need to make some honey marshmallows, we ate all of the homemade marshmallows I made last year.
Made two batches of candied almonds for Christmas presents — the ginger/cinnamon candied almonds are really good, but I think next time I’ll make a batch with cinnamon and a batch with ginger.
The maple ones weren’t as crispy as expected — tasty, but an odd texture.
- 1 cup cooked garbanzo beans
- 1/4 cup peanut butter
- 1/4 cup carob powder
- 1/4 cup maple syrup
- pinch of sea salt
Place everything in the bowl of a food processor and run until you’ve got a smooth paste.
To get really smooth hummus, I cook the garbanzo beans in a pressure cooker for about 35 minutes with at least 20 minute of natural depressurization.
Anya says these taste like peanut butter / chocolate / oat cookies. And it’s great for dipping anything that goes well with chocolate (strawberries, apples).
- 10 tablespoons unsalted butter
- 1 1/4 cups granulated sugar
- 3/4 cup plus 2 tablespoons (80 grams) unsweetened cocoa powder, natural or Dutch-process
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 2 large cold eggs
- 1/2 cup all-purpose flour
- 1/2 cup peanut butter
Preheat oven to 325 degrees F. Line the bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on two opposite sides.
Set up a double boiler with barely simmering water. Combine butter, sugar, cocoa powder, and salt in the double boiler. Stir mixture occasionally until the butter has melted and mixture is quite warm and looks a bit like chocolate.
Remove the bowl from heat and set aside for 3 to 5 minutes to cool slightly. Stir in vanilla with a spatula. Then, add eggs, one at a time, stirring vigorously after each one. When the batter looks shiny and well blended, add a tablespoon of flour at a time, stirring until fully incorporated between additions, then vigorously beat with a spatula for an additional 50 strokes.
Pour batter into prepared pan, then drop spoonfuls of peanut butter into the batter. With a knife, swirl the peanut butter into the batter.
Bake 25 minutes or until a toothpick can be inserted into the center and come out almost clean (you want it to be a little moist with batter). Cool completely then remove from pan. Cut and serve.