Monthly Archives: August 2012

lemon bars for my gramps

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I have always been especially close with my Gramps — I’m even named after him! {His middle name is Dallas.} I’m really grateful to be home for this week and get to spend time with my family. I love being able to just hop in the car, drive three minutes down the road, and pop into my Gramps’s house to say hi. We usually end up chatting over TCM movies, episodes of M*A*S*H or “Diners, Drive-Ins, and Dives.”

Speaking of The Food Channel, my Gramps loves lemony desserts. Lemon meringue pie, lemon cake, lemon sorbet. He was diagnosed with cancer this past December {that is mercifully in remission now} but ever since undergoing radiation his taste buds really crave sour food. So I decided to make him some lemon bars after I was inspired by this recipe on a blog I love, Recipes Happen.

I’d never attempted lemon bars before, but these were easy-peasy and turned out really well! I like the shortbread texture of the crust mixed with the smooth tartness of the lemon and the sweetness of the powdered sugar on top.

gramps’s favorite lemon bars

for the crust:
-1/2 cup butter, softened
-1 cup flour
-1/3 cup powdered sugar

for the lemon topping:
– 1 & 1/2 cups powdered sugar
– 3 eggs
– 3 tablespoons flour
– 1/3 cup lemon juice {I used two medium-sized lemons}
– zest from one lemon {about 2 tablespoons}
– powdered sugar to dust on top

1. Preheat the oven to 350 degrees. Grease an 8 x 8 baking dish and set aside.

2. Combine the softened butter, flour and sugar to make the crust. Dough will be crumbly. Press into the bottom of the baking dish and bake for 10 minutes.

3. While crust is baking, make the lemon topping: beat the eggs and add the sugar and flour. Juice the lemon and pour the juice through a sieve to make sure no seeds get into the dessert! Grate the lemon peel and add to the mixture. Blend well.

4. Pour the lemon topping over the hot crust and put back into the oven. Bake for 20 minutes.

5. When done, lemon bars should be solid in the middle, not soupy. Dust with powdered sugar. I’d recommend letting them cool before attempting to cut them. {I personally think lemon bars are delicious refrigerated!}

Enjoy! Gramps and I sure did! 🙂

Hope you have a wonderful weekend with lots of time with your loved ones,
Dallas

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Time: 40 minutes {including bake time}
Cost: about $3.00

chocolate spice zucchini muffins

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As you have probably figured out by now, I love baking. I haven’t met many baked goods that I don’t like! {I have an especially hard time staying away from the bakery items at Starbucks … I always go in planning to just get a healthy green tea, but the pumpkin bread and/or maple scones love to call my name!}

That said, I do love baking things myself because I love taking a delicious recipe and tweaking it to make it healthier, while hopefully still retaining the deliciousness level.

Which is why when I came across this recipe for chocolate zucchini muffins, I was super excited to try it out. Anytime you can figure out a way to sneak some veggies into a chocolate fix seems like a win to me!

These turned out chocolatey, moist and I liked the hints of cinnamon and spice. They’re pretty healthy as far as muffins go. You could probably add some frosting to these too if you wanted to make some uber-healthy cupcakes!

chocolate spice zucchini muffins

– 3 egg whites
– 1/2 cup sugar {I used 1/4 cup white sugar & 1/4 cup brown sugar}
– 1/2 cup no sugar added applesauce
– 2 tablespoons unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1 cup grated zucchini
– 1 & 1/2 cups flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– optional: mini-chocolate chips

1. Preheat oven to 350 degrees. Lightly grease or line a muffin tin with paper liners.

2. In a large bowl beat the egg whites. Beat in the sugar and applesauce. Add the cocoa, vanilla, zucchini and stir well.

3. In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

4. Pour the flour mixture into the zucchini mixture and stir until just moist.

5. Pour batter into prepared muffin tins, filling them about 3/4 of the way full.

6. Optional: For a topping use any, all or a combination of the following: brown sugar, chopped nuts and mini chocolate chips. Sprinkle tops of muffins just prior to baking.

7. Bake at 350 degrees for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.

-Time: 40-45 minutes {including bake time}
-Cost: about $3

marvelous monday: find happiness through freewriting

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Where did the summer go?? I just can’t believe it’s already August. The fall semester starts up for me again in just two weeks. It seems like I can close my eyes and it is the beginning of summer again, when the fireflies were just starting to appear and a long path of sunny days stretched out before me. What happened?? Where did it all go?

Do you ever get those same feelings? It floors me how quickly time passes! Sometimes it feels like time is a river rushing past me so fast and I’m sitting there in a little boat, struggling to get a grip on the oars, not even enjoying the beautiful scenery flowing past. It makes me feel overwhelmed and frustrated, like I’m wasting or not appreciating enough the most precious commodity we all are gifted with: time.

I am also guilty of something I’ve come to think of in myself as productivititus: trying to fit waaaaaay to much into my daily to-do list, and then feeling like a failure when I don’t accomplish everything I’ve set out to do. This is not a good habit because I don’t want my summer, or my life, to be nothing but a giant to-do list of tasks I’m checking off. As my idol John Wooden often said, the most important words in the English language are love and balance. Work is important, but so is time for play! Balance, balance, balance is so crucial.

Something that is helpful to me when I am feeling off-balance, especially by the incredibly fast-flowing river of time, is to go to a  quiet corner of the room and spend a few minutes freewriting.

I always use freewriting in the creative writing courses I teach to help students break through writer’s block. However, I think freewriting is something that can benefit everyone! It is such a great tool for not just writing, but also your mental health, sense of empowerment, and overall happiness.

Here’s how freewriting works: set a timer for a certain amount of time — I’ve found 8 minutes works well because it’s not too long or too short — and start writing. The only rule is that you cannot stop until the timer dings! It is a tool to keep you from self-editing or second-guessing or worrying that what you are writing is not “good” enough. Instead, just let the writing pour out of you. You will find yourself tapping into your subconscious, which can help you unlock all sorts of dreams and ideas and even solve problems that are nagging you. For me, freewriting is a way to re-find my center of balance. It unclutters my mind and makes me feel at peace.

You don’t need a fancy journal or expensive pen to freewrite. All you need is a blank piece of paper — even scrap paper works! Some people like to freewrite on the computer, which is certainly all right. I personally enjoy using a pen and paper because it makes the writing feel more open and less intimidating somehow — more unharnessed. Something that is just for me.

Here are some freewriting topics I’ve been using lately as jumping-off points:

– My favorite memory I made this summer was …
– Three things I am grateful for in this moment are …
– I will wring out every last drop of fun from my last couple weeks of summer by …

I’ll be sharing more freewriting topics as the year goes on … I’ve even created a new “freewriting” category that you can see in the list of categories to the right.

What are your plans for these final weeks of summer? Does anyone else use freewriting as a way to alleviate stress and find balance? Any other tips or suggestions for slowing down the pace of life and savoring the time we are blessed with?

Best wishes for a marvelous week!
-Dallas

red velvet cupcakes with coconut cream-cheese frosting

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I like to bring my students baked goods as a surprise at the end of the term {that is, if they’ve been a good class — which so far, they always have been!} I had an especially wonderful creative writing class this summer so I decided to eschew the usual cookies or brownies for a special treat: homemade Red Velvet Cupcakes with this fabulous coconut cream-cheese frosting you might remember from my carrot cake recipe last month.

{Here are the finished cupcakes all ready to go to class:}

I have made Red Velvet cupcakes to great success from a boxed mix before — I like substituting applesauce for the oil to make them a little healthier while still retaining moistness. I am a big fan of the Duncan Hines Red Velvet boxed cake mix.

If you’re feeling more adventurous, like I was, here’s a recipe I was excited to find on the wonderful site Annie’s Eats to make Red Velvet cupcakes from scratch:

Ingredients:

for the cupcakes
– 2½ cups cake flour
– 1½ cups sugar
– 1 tsp. baking soda
– 1 tbsp. cocoa powder
– 1 tsp. salt
– 2 large eggs
– 1½ cups vegetable oil {I substituted 1 cup applesauce}
– 1 cup buttermilk
– 2 tbsp. (1 oz.) liquid red food coloring
– 1 tsp. vanilla extract
– 1 tsp. distilled white vinegar

for the frosting:
– 4 ounces cream cheese, softened
– 1/4 cup unsalted butter, softened
– 2 cups confectioners’ sugar
– 1 tablespoon heavy cream
– 1/4 teaspoon salt
– 1/2 teaspoon coconut flavoring {optional}
– 1 teaspoon vanilla extract
– 1/4 cup sweetened shredded coconut

1. Preheat the oven to 350 degrees. Line cupcake pans with paper liners.

2. In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.

3. In a large bowl, combine the eggs, vegetable oil {or applesauce}, buttermilk, food coloring, vanilla and vinegar. Beat by hand or with an electric mixer on medium speed until well blended.

4. Gradually mix the dry ingredients into the wet ingredients. Beat until the batter is smooth.

5. Fill the cupcake tins about 3/4 of the way full.

6. Bake 15-18 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean.

7. Let cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

8. While cupcakes are cooling, make the frosting: Beat the cream cheese and butter in a mixer bowl until light and fluffy. Gradually add the confectioners’ sugar, one cup at a time, alternating with heavy cream. Beat in the salt, coconut flavoring, and vanilla extract. Continue beating until mixture is smooth and spreadable. Add additional confectioners’ sugar if necessary to thicken the frosting, or more cream to thin. Stir in the coconut.

9. Once the cupcakes have cooled completely, use a knife or a spatula to spread the frosting onto the top of each.

10. {Optional} I like to refrigerate the cupcakes for twenty minutes or so to let the frosting solidify.

Happy Friday! Have a wonderful weekend!

Always,
Dallas
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Time spent: about 1 hour {including bake time}
Cost: $5-$7

quick freezer organization

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A couple weeks ago I confessed my tendency to hide my messes inside cabinets and behind closed doors. But since starting this blog I have resolved to organize my home — and my life — from the inside-out. With that in mind, I finally summoned the courage to tackle my freezer.

{Cue the horror music …}

Yep, it was bad. Every time I opened the freezer something would come tumbling out. And I had absolutely no idea what I had in the back of the freezer {I knew most of it probably hopelessly freezer-burned by this point.} How much money and food was I wasting with such a disorganized freezer?

It was time to finally tackle this hidden mess and organize my freezer for good.

My first step was taking everything out of the freezer and giving it a good wipe-down with disinfecting spray.

Better already, right?

Then I sorted through all the food, checking expiration dates and freezer burn-edness. I had to toss a lot out.

My last step was simply putting the food that was still good back in the freezer, organized by type: veggies on one side, side dishes in the middle, and meat on the other side.

TA-DA!

Look at all the space! Look how easy it is to find things! I am swooning over here.

And all it took was a little courage, a trash bag and about 15 minutes of my time!

Are there any projects you’ve been scared to tackle, but once you do it’s waaaaay less intimidating than you imagined? I’d love to hear your success stories!

-Dallas

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Time spent: 15 minutes
Cost: nothing