Showing posts with label cloves. Show all posts
Showing posts with label cloves. Show all posts
Monday, September 28, 2015
Fall-Spiced Apple Crisp
As you guys know, Fall is my absolute favorite time of year. So I am psyched that it's official as of this past Wednesday!
The weather has been gradually getting cooler, and Friday afternoon was the perfect time to take a couple hours off of work and celebrate Mr. Vittles' 35th birthday with the kids.
It was windy, so we decided to do some kite-flying in a nearby field...
...but lo and behold, the surrounding trees were knocking down all the wind!
So we went to our neighborhood beach instead, and the kite flew like a champ.
The Minion was not a huge fan of the wind (what is it about wind that takes babies' breath away??) but the Mini had fun flying the kite with her dad.
My favorite part of it all may have been that I was in a long-sleeved shirt and leggings. I can hardly contain my excitement for the month of October!
Nonetheless, I was actually saving this recipe because I know there are plenty of Summer lovers out there who were holding on to the warm weather, and were just not ready for spices and apples yet.
It's all good, I don't judge. Though I did originally make this apple crisp for a Labor Day barbecue at my dad's... so hopefully my family was ready for it!
That weekend the four of us went to an orchard, and caught the tail end of peach season as well as the very beginning of apple season.
Mini was also pretty smitten by the giant sunflowers they had for sale, so we got one of those as well.
I had honestly never been peach-picking before, but it was really fun and the peaches were awesome. However, while there is nothing better than sinking your teeth into a sweet, ripe peach, I must admit I'm not a big fan of peach desserts.
So since we had also picked some apples, I decided to get a jump on my fall baking. I love apple crisp because it's a simpler alternative to apple pie (and one that happens to be easier to make gluten-free!) I also love "pumpkin spice," so I decided to use nutmeg & cloves in addition to the traditional cinnamon.
Let the pumpkin-picking, leaf-crunching, sweater-and-boot-wearing season begin!
Fall-Spiced Apple Crisp
Filling:
6 C. peeled & thinly sliced apples (about 6 or 7 apples)
2 T. sugar
1/2 t. ground cinnamon
1/8 t. ground nutmeg
1/8 t. ground cloves
1 T. lemon juice
Topping:
3/4 C. old-fashioned oats
1/2 C. flour
2/3 C. brown sugar
6 T. butter, at room temperature
1/8 t. salt
1/4 t. ground cinnamon
1/8 t. ground cloves
1/8 t. ground nutmeg
Preheat oven to 350 degrees Fahrenheit. Grease an 8x8 baking dish, and set aside.
In a small bowl, mix sugar with cinnamon, nutmeg, and cloves until evenly distributed. Place peeled & sliced apples in a large bowl, and toss with sugar mixture and lemon juice to coat. Pour into prepared baking dish.
In the now-empty bowl that contained the apples, combine all topping ingredients (oats through nutmeg) and stir with your hands until consistency is like wet sand.
Sprinkle topping over apples in dish, and bake 50-60 minutes until apples are tender and topping is crisp. Makes about 6-8 servings.
Recipe adapted from Chowhound.com
Labels:
apple crisp,
apples,
autumn,
butter,
cinnamon,
cloves,
dessert,
fall,
nutmeg,
oats,
spices,
streusel
Sunday, October 26, 2014
Gluten-Free Pumpkin Muffins
Fall is undoubtedly my favorite season. The cool, crisp air.... the leaves crunching under your feet... Halloween... and of course, the apples and pumpkins.
It's only natural that I would try to foster the same love of everything autumn in the Mini.
So we have been reading books about Halloween and Fall- mostly in an attempt to persuade her to put on her Halloween costume- but we inadvertently created a pumpkin-loving monster.
She points them out everywhere. On walks, at the store, driving in the car. "Mommy look! Punkins!"
So we thought bringing her to the pumpkin "patch" last weekend would be the greatest thing ever. Better yet, they offer pumpkins at the orchard where we pick apples every year, so we figured we'd kill two birds with one stone.
At first it was great...
Although she did eventually come around a little, and tried to carry her pumpkin to the wagon.
But alas, it was too heavy.
Who knew the pumpkin patch would be a field of disappointments.
But the good news is, Mini has never met a pumpkin muffin she didn't like. Even these gluten-free ones, which no one will even guess are missing wheat flour!
Gluten-Free Pumpkin Muffins
- 2 C. Gluten-Free Flour Blend* (see below)
- 2/3 C. firmly packed brown sugar
- 1/3 C. sugar
- 1 T. baking powder
- 1/4 t. baking soda
- 1/2 t. salt
- 1 t. ground cinnamon
- 1/4 t. ground ginger
- 1/8 t. ground nutmeg
- 1/8 t. ground cloves
- 6 T. butter, melted
- 3/4 C. canned pumpkin
- 1/3 C. buttermilk**
- 2 eggs, slightly beaten
- 1 t. pure vanilla extract
Preheat oven to 400°F. Place paper baking cups into 12-cup muffin pan cup, or grease cups. Set aside.
Combine flour, sugars, baking powder, baking soda, salt, and spices. Whisk to combine.
In smaller bowl, whisk butter, pumpkin, buttermilk, eggs, and vanilla. Stir into flour mixture just until moistened.
Spoon batter into prepared muffin pan. Bake for 15-20 minutes, or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan & cool completely on wire rack. Makes 12 + muffins. Store muffins in an airtight container for up to 5 days.
*Gluten-Free Flour Blend: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in air-tight container. Stir before using.
**If you don't have buttermilk, substitute 1 teaspoon vinegar or lemon juice plus enough milk to equal 1/3 cup. Let stand 5 minutes
Recipe Adapted Slightly from Land O Lakes
Friday, July 4, 2014
Baked Apple Cinnamon Oatmeal
It's currently raining here, courtesy of Hurricane Arthur, so there is not much celebrating to report from the Vittles household.
The rest of the holiday weekend is supposed to be beautiful, but I knew most of today was supposed to be a wash. So last night I made this oatmeal to bake in the morning.
I never liked oatmeal until recently, though I was also never sure why. Much like hot tea, it seems like something I would enjoy, yet every time I had it I found it to be... bleh.
I still don't know what brought me around to it. Maybe the fact that I started feeding it to the Mini, and eating her inevitable leftovers? Maybe the fact that I started having it with a little brown sugar and cinnamon? Maybe the fact that I don't have a lot of "hearty" breakfast options since going gluten-free?
Not really sure. But in the meantime, the Mini is also starting to get a little more discerning with her tastes - she has started asking for specific things at mealtime, and refusing others. (Our newest favorite is cherries.) But so far, this has been a hit.
It's also great left-over, so no worries if you don't eat the whole pan.
Hope everyone has a fun & safe holiday - Happy Birthday, America!
Baked Apple Cinnamon Oatmeal
- 2 C. uncooked quick-cooking oats
- 1/2 C. packed brown sugar
- 1 t. ground cinnamon
- 1/8 t. ground cloves
- pinch salt
- 1 t. baking powder
- 1 1/2 C. milk
- 1 t. vanilla extract
- 1/2 C. unsweetened applesauce
- 2 T. butter, melted
- 1 large egg, beaten
- 1 apple, peeled, cored & diced
Preheat oven to 375°. Grease an 8" square baking dish with cooking spray, and set aside.*
In a large bowl, whisk together the oats through baking powder, & set aside. In separate bowl, combine the milk, vanilla, applesauce, butter, and egg.
Add milk mixture to oat mixture; stir well. Fold in diced apples. Pour mixture into prepared baking dish & bake for 20-25 minutes, or until set in middle. Allow to cool 5 minutes, then serve warm.
*Note: This recipe can be made the night before, and stored in the refrigerator. If making ahead, skip the step of preheating oven until ready to bake. Also you may need to add an extra few minutes to bake time.
Recipe adapted from Cooking Light, as posted on MyRecipes.com
Thursday, January 24, 2013
Molasses Cake
So in less than two weeks I'm turning the big 3-0.
If you're rolling your eyes & saying "Seriously? 30 is not old," relax. I'm not about to tell you that I'm upset I'm turning 30, because I'm not.
However, when I hit certain 'milestone' ages, it does make me think back to my younger self imagining this age.
For example, I remember when I turned 21 and how different it was from what I pictured 21 to be years before.
Like... I didn't imagine myself sitting at the bar with my dad in New York City. But that's how it turned out.
I was doing an off-campus study at NYU at the time, and I had just gotten to school only a week or two before. I had made a couple of friends in the same program, and the three of us went out to dinner. (It also happened to be Restaurant Week so we got a really nice meal on the cheap).
However, we didn't know each other that well yet - so when they told me they had schoolwork to do & couldn't go out after, I believed them.
And proceeded to call the only other people I knew in NYC - my dad & stepmom.
Meanwhile... my new friends fully intended to 'party' with me despite the fact that it was the middle of the week, and were wondering where I disappeared to. But it wasn't until the next day I found out it was all a joke.
Oh well! Don't get me wrong, I still had fun, just saying it's not how I imagined turning 21 to be.
I can also tell you that around that same time, I thought 30 was old with a capital O.
And L and D.
Now "earmuffs" Dad and Mr. Vittles, but when I was in college I had a taste for the older fellas. I went to a really small school in Florida where I got an excellent education but had a very bizarre social life.
Think 'Land of the Misfit Toys' and I was there with all my working parts.
I wasn't a hippie, I wasn't into Dungeons & Dragons, I wasn't LGBT, I wasn't a Marxist - I was just Maggie from Point Pleasant Beach, NJ. And even though I was OK with that, it seemed like no one else was.
Either that, or I was just totally invisible because I had nothing edgy to "define" myself. I would see people from my classes at parties, and half the time they didn't even realize I went to school with them. I can honestly say more people recognized me at my best friend's college an hour away than at my own.
Luckily, early on I found two other girls who felt the same way, and we became fast friends. One of them, Natalie, became my off-campus roommate until we left school. The fact that we all felt a little out of place led us to befriend more people away from school (or as we called them, Townies)... and often the Townies we befriended were much older.
First, I started dating the owner of the ice cream shop where I worked. He was 7 years older.
Then the gaps seemed to get progressively larger, until I finally reached 10 years.
(Or... so I thought I reached 10 years. But nothing ended up happening. Read on.)
Through a friend of my roommate's boyfriend, I met this guy who was 30. One night we were all out in a group, but he & I hit it off, so he asked me out on a date later that week.
I was... tripping.
Not because he was especially good-looking or successful or anything, but because I was shocked that someone at the ripe old age of 30 would be interested in little 20-year old me.
On the days leading up to our date, I fretted about seeming too immature. This guy had already been married & divorced, had a regular job, paid his own bills.... etc etc.
I worked part time scooping ice cream, and watched Maury every afternoon on one of the 5 channels we got without buying cable, in an apartment that my dad and my roommate's mom paid for.
In other words, the only thing we really had in common was breathing oxygen. What in the hell were we going to talk about?
Well let me tell you.
Our fabulous date consisted of me driving myself to a coffee shop, where he had been waiting and already purchased himself a cup of coffee. Once I then purchased my OWN coffee, we walked up to the beach to watch the sunset.
Where he proceeded to tell me he wasn't looking for a serious relationship and just wanted to have fun.
Which was FINE, I mean hello I was 20 - not looking to get married here. What he was too dumb to figure out is I was looking for the exact same thing. But even I had the sense to know you don't make a statement like that within five minutes of a first date. Some things just don't need to be spoken, and only serve to dampen the mood.
Also on that list is telling the other person you just want to hook up with them... and asking what type of panties they are wearing? And then trying to make out before you've talked for more than 5 minutes.
Umm... excuse me. I may have been 20, but I was not born yesterday. Sunset Beach Makeout Party could have been a reality for my new friend if he had just shown a little respect. (Clearly I was not the one who should have been concerned about seeming immature.) So I not-so-politely told him where to go, and stormed off - with him running behind calling me names, then asking if we could 'start over again.'
And on that day, I realized that with age does not necessarily come wisdom. Perhaps 30 was not so old and sophisticated as I thought?
Now, at 30, I pay my own bills. I'm married. I've been at the same full-time job for 5 years. I own a home. I have a child. I have an accountant. I have a living will. I am planning for retirement.
I make molasses cake and blog about it, for God's sake.
For all intents & purposes.... I am old with a capital O, L, and D.
But most times I still feel like that 20 year-old college kid. I wonder if anyone ever has Life figured out? Probably not.
So for now... whether it's old or not... I'm just going to enjoy being 30. I'm going to enjoy being married, and having a job, and being a mom, and owning a home. I'm going to enjoy planning for retirement - when I can look back on this time in my life and say "HA! Remember how I imagined retiring to be? Silly 30 year-old Maggie."
Until then... let's all leave this business of figuring out Life to another day and just enjoy some molasses cake.
P.S. This is delicious but intense - so if you are not completely in love with molasses (like myself), you might consider perusing the recipe annals of V&B for something more suited to your taste!
Molasses Cake
- 1 1/2 C. all-purpose flour
- 1 1/2 t. baking powder
- 3/4 t. ground cinnamon
- 1/2 t. ground ginger
- 1/4 t. ground cloves
- pinch salt
- 1 egg, beaten
- 1/2 C. (1 stick) salted butter, melted
- 1 C. molasses
- 1/2 C. hot water
- 1 t. pure vanilla extract
In a medium bowl, whisk together flour, baking powder, cinnamon, ginger, cloves, and salt. Set aside.
In a separate large bowl, whisk together egg, melted butter, molasses, hot water, and vanilla. Add dry ingredients and whisk (or beat) until smooth, scraping down sides with a rubber spatula if necessary.
Pour batter into prepared pan and bake 28-30 minutes, or until toothpick inserted in center of cake comes out clean. Cool on wire rack, slice, & serve warm and/or topped with powdered sugar or whipped cream. Serves 9.
Recipe adapted from Just A Pinch
Thursday, December 20, 2012
Cranberry Spice Infused Vodka
Ok so how is it nearly Christmas already?
I know I always say how time is flying, but seriously... nothing makes the time go faster than taking care of a baby!
Which is kind of funny considering every day is like Groundhog Day. Basically they sleep, eat, poop, repeat... and inevitably your day is centered around that. Nothing new to the moms out there, but to anyone who doesn't have kids yet - yes, it's really true. Of course there is some slight variation, but essentially every day is the same.
The first few weeks are SUPER rough (or at least they were for me) and you think "Oh I'm home from work, I should be doing so much stuff." And then you do none of that stuff, because it's amazing how time consuming sleeping, eating, pooping & repeating can actually be!
However, life is starting to mellow out in the Vittles household and before I know it, I'll be back to work. And probably crying that I won't see my little monkey all day... and that she's growing up & changing so fast. (Yes I know she's only 8 weeksold, but when it's YOUR baby they really do change incredibly quickly).
Speaking of Miss Mara.... I do have to take a moment to brag about how stinkin' cute she is. Check out a few of her professional pictures I mentioned last post (by Sarah Fuller, of Purple Circle Photography):
2012 Sarah Fuller
2012 Sarah Fuller
2012 Sarah Fuller
In any case... since things are calming down, I've had a chance to make some of my homemade gifts for friends & family. My favorite this year is this Cranberry Spice Infused Vodka.
I'm not much of a drinker, but I'm still kind of a sucker for all those flavored liquors that seem to be cropping up at the store. At Thanksgiving I saw a pumpkin spice liqueur that I wished I could drink (and now I could, but let's face it, Pumpkin Spice is spent til next year).
So when I saw an idea in Country Living magazine for infused vodka, I started searching for other interesting recipes. I came across one for the Cranberry Spice on About.com, and changed it slightly to suit the containers I bought. (If you're wondering, I bought 16 oz. swingtop glass 'flask' bottles, and made labels on my computer - the below recipe was enough to fill two bottles.)
Super fun for the holidays!
Cranberry Spice Infused Vodka
- 32 oz. vodka
- 1 1/2 C. fresh cranberries
- 8 whole cloves
- 1 whole nutmeg, cracked
- 1 whole vanilla bean, cut in half
- 1 1/2 sticks cinnamon, cracked
- 9 whole allspice berries, cracked
Place cranberries & spices in the bottom of a large pitcher or container (I used a large, widemouth mason jar with a lid) and pour vodka over them. Cover & let steep 3 days, then strain & discard berries/spices. Place liquor in decorative containers, if desired.
Recipe Adapted from About.com
Wednesday, November 7, 2012
Apple Crumb Pie
***If you can find it in your hearts, please help the victims of Hurricane Sandy by making a donation to the Red Cross... every little bit helps!***
So if there's one thing I've learned recently, it's that your world can be turned upside down in a matter of weeks.
Just for kicks, let's look at a little timeline, shall we?
- Monday, October 22, 2012: First day of Maternity Leave (23 days prior to my due date)
- Thursday, October 25, 2012: Mara Melissa is born at 37 weeks at 2:44PM - 6 lb, 7 oz, 19 inches
- Saturday, October 27, 2012: We are discharged from the hospital at 12PM
- Monday, October 29, 2012: "Superstorm Sandy" hits the Jersey Shore - we lose power around 7PM
- Thursday, November 1, 2012: Mara is admitted to the hospital with jaundice
- Friday, November 2, 2012: Mara is discharged from the hospital
- Saturday, November 3, 2012: We drive to my hometown of Point Pleasant Beach to see the damage, and return home that evening to find our power has been restored
- Monday, November 5, 2012: Mara has her first pediatrician visit and is now 6 lb 10 oz - the doctor is very happy with her progress
- Wednesday, November 7, 2012: Nor'easter brings 7 inches of snow to our area, and we lose power again
So essentially, I went from being giddy about my last day of work and making freezer meals & apple crumb pie to being a stressed-out vampire.
For those of you that are interested... let me take it back to the beginning. Warning: I am a proud, new mama and I happen to have a lot of stories to tell at the moment - so for those of you just here for the apple crumb pie, I hear you, see recipe at the bottom ;)
Anywho... Thursday morning of October 25, I woke up very early with some pesky abdominal cramps. I thought maybe I was finally experiencing those Braxton-Hicks contractions I kept hearing so much about.
But as the day wore on, the pain got worse & worse. I tried to power through it, cleaning pretty much the entire house and doing other various chores on my to-do list (like paying the mortgage & watching a 30-minute mandatory work presentation online about taxpayer confidentiality- woo hoo!). But eventually it got to the point where I could not concentrate on anything. The only thing that gave me even the slightest relief was a hot shower.
I had an appointment with my OB practice at 2:30PM, but by noon I feared I would not make it til then. The pains were severe & coming in waves, but not in any recognizable pattern. I truly thought something might be wrong with the baby. I called the doctor's office & asked if there was any way they could take me earlier, and they told me to come right then.
Luckily their office is less than 10 minutes away, so after a painful ride there and pacing laps outside the office waiting area, I was seen by an OB. She did an exam and looked at me dumbfounded. "Honey, you are in LABOR. You're 6-7cm dilated and you need to get to the hospital right away. How did you get here?"
I told her I drove, and she deduced that if I made it there, I could make it another 10 minutes to the hospital on my own. So she called the hospital and off I went, calling to explain to Mr. Vittles on the way that I was... in labor? And he better come to the hospital as soon as he could. And ... "Ugggggggghhhhhhhhhhhhhhhhhhhh. Sorry, contraction."
Unfortunately the area where he typically works is about an hour from our house, but I figured that was plenty of time. From everything I'd heard about labor, I'd be in the hospital for quite a while before our daughter made her appearance.
Which was a good thing & a bad thing, because that meant I had a number of HOURS more of this pain? Get real. I was already dreaming of an epidural.
I pulled up to the valet at the hospital, stunned him with my contraction-bearing, grimacing silence, and he figured out pretty quickly that I needed a wheelchair up to the maternity ward. When I got there (by this time it was about 1PM), I was greeted by nurses and another OB in the practice, Dr. Keelan.
From that point on things got a little blurry. I got situated in my bed, got hooked up to an IV & fetal monitor, and they called the anesthesiologist. When he arrived, he was taking his time, waiting "to get some of those fluids in me"- meanwhile my contractions were barely giving me time in between to breathe. Getting impatient, the nurse pointed out to him that I was already more than 8cm dilated - labor was progressing quickly and there was no time to wait for the slow drip to enter my system.
"What! Why did you wait so long?" he asked, and she snapped "Because she just got here!"
Holding completely still for the number of minutes it took to actually do the procedure was perhaps the hardest part of the whole birth process for me... but 15 minutes later I was feeling great.
Until about 20 minutes after that when I was feeling ... pain again?
According to Dr. Keelan, that meant it was time to push. At that point, Mr. Vittles had arrived, and also my stepdad Chris (who actually got there first because Mr. V called & told him he had to drive home from work). I couldn't believe she was almost here already! What happened to the hot bath and massage & breathing techniques that my 'coach' and I learned in childbirth class? The closest I had gotten to the bathtub that day was scrubbing it. This was not the endless hours of labor that I had been anticipating.
But Dr. Keelan told me that how long this next part took was up to me - some women push for hours.
Hours? Oh no.
Thankfully, after 15 minutes of some determined pushing (not to mention faces & noises I never knew I could make) Mara Melissa was born! Since everything went so quickly, our little angel looked pristine... not to mention she had a full head of hair.
We hadn't even settled on any names yet, so we got to work reviewing our mental lists. One name they both had in common was Mara, so that seemed like a no-brainer. Her middle name is after my husband's sister, Melissa (the cat-dancing extraordinaire).
While we were in the hospital, we kept hearing about this hurricane Sandy that was supposed to come up the eastern coast & make landfall in New Jersey within a few days. After the problems Irene caused for us last summer, we started getting nervous. If we lost power for days again, this time it would be cold - and more importantly, this time we would have a newborn. We called around to area stores looking for a generator, but there were none to be had and no promise of any coming in.
By some miracle, my father-in-law found a lead on a new shipment coming to a Home Depot in Philly. He got up early in the morning, drove all the way out there & waited on line. From what I understand he was one of the last to actually get one off of the truck. He truly saved the day as we would soon find out.
When we got home with Mara on Saturday, Mr. Vittles got right to work preparing for the storm. Other than spending a little time with Mara's many visitors, he barely rested that day or Sunday. By Monday, we were nervous watching the forecast - unlike most hurricanes that come this far up the coast, this one was not projected to make a right turn out to sea - in fact, Sandy was making a beeline for our area.
By Monday night, it got extremely windy and our power went out that evening. Mr. V got the generator going and we were able to power a decent bit of the house (most importantly at that point, the television so we could see what was going on). Outside, a piece of siding blew off the house and a large tree branch crushed part of our fence. We eventually moved down into the basement because we were afraid something might come through a living room window.
Not impressed with Superstorm Sandy
Neither one of us slept that night. I was up with the baby most of the night anyway, but we were both pretty stressed. The following morning, we turned the TV back on and saw what damage Sandy left in her wake. My hometown of Point Pleasant Beach, NJ (just 10 minutes from where we live now) was devastated. I read on Facebook that my stepdad and his wife had a foot and a half of water through their whole first floor. They just spent so much time this past winter renovating the house, only to have their hard work ruined.
As the day wore on, the terrible stories and images kept coming. People died from trees falling on their house, people's homes burned to the ground in massive fires that were unable to be put out (or sometimes, even accessed) by firefighters, and floods carried some people's homes right off the foundation. To date, so many people still are without power, and many more are unable to even access their homes.
After day one, we also realized that we may not be able to get gas for a while, so we started rationing the cans of gas that we had. We would turn up the heat, let the house get super warm, and then turn the generator off for a few hours.
On Thursday, Mara's one-week birthday, I promised my grandmother that Mr. V would check out her house in Point Pleasant Beach and report back any damage. Before the storm, my aunt took her up to Harrison NY (where as I understand, they are still without power). However, late that morning I noticed a yellowing in the corner of Mara's eyes.
We were supposed to see the pediatrician on the Monday following our discharge, however the doctor's office was closed due to the storm and had yet to reopen. I called spoke to the doctor on call, and based on what I described she thought it was best that we went to the emergency room.
So back we went to the hospital. They took her blood (after pricking my poor sweet girl FOUR times and her mommy having a sobbing fit) and her bilirubin levels were slightly elevated. The pediatrician on duty explained that at those levels, they would normally just have us come back the next day for another blood test. But she consulted with Mara's pediatrician, and given the situation with the storm they decided she should be admitted overnight to spend some time under the blue "bili-light" and be monitored.
Mr. V went home to turn the generator back on (we were trying to avoid losing all the food in our 2 refrigerators) and I got Mara settled in to her new digs. Then he came back to the hospital, and I drove home to shower and pack a little bag. There was only enough space for one of us to stay in the room, so I slept there overnight. Mara had to be fed 2 oz every 2 hours- I was insistent on keeping up breast feeding if possible, but the doctor wanted her to spend as much time under the light as she could. So I requested use of a pump and was able to feed her bottles under the light.
(Which, by the way, lit up the room like a UFO or something. Good thing I was dead tired and slept in spite of it. Mara didn't seem to mind though - she was nice & cozy and looked like she was tanning in her little eye mask! I think we're gonna have a beach girl on our hands.)
'tanning' like a true Jersey Shore Girl
The next day, Mara was taken out of the light mid-morning and finally got to meet her pediatrician. (Our doctor was away when Mara was born, so her partner saw her before we were discharged.) The first thing the doctor did when she walked in was hug me. That's when I knew I made the right choice in picking a pediatrician!
Mara's levels went down overnight and the jaundice had receded to just her face. The doctor was happy with her progress, and said she could be discharged that afternoon. Mr. Vittles came back to the hospital mid-morning, almost killed the woman at the front security desk for telling him to wait until 'visiting hours' due to the emergency storm situation (since when are parents considered visitors?). Then he stayed with the munchkin while I made a run out to Target (one of the few places in the area that had power) to get myself a pump and some other much-needed supplies.
Mara was such a peanut when she was born that almost all the clothes we received as gifts were too big for her! Luckily I had bought one set of onesies and shirts that were newborn-sized, but a little more variety would be nice. It was so weird to be out and about by myself- after a week I was already so used to having a little person attached to me constantly!
We were discharged in the afternoon and hoped to return home to power, but no such luck. However Mr. Vittles had found an open & stocked gas station about a half hour inland the night before, so we had refilled our tanks for the generator.
On Saturday we made it to my grandmother's house, and I was truly shocked by the level of devastation that many parts of my hometown had seen. (And sadly, there are towns in far worse shape than Point Pleasant Beach in this area).
Point Pleasant Beach, NJ
The street that runs parallel to the beach was completely covered in sand by the storm. Some of it had already been "plowed" and you could drive down the street, but other parts were still inaccessible by car.
Ocean Avenue, Point Pleasant Beach, NJ (cleared)
Most of the homes/businesses near either the beach, inlet, or any of the 3 lakes in town got water in them and peoples' ruined belongings were stacked along the sides of the road.
Luckily for my grandmother, her house is raised up over a crawl space - water did ruin both her car and her garage, but you can see the water line came within 2 inches of the first floor of her house.
you can see the water line between the top of her steps & bottom of door
She did not get water inside the house, it's completely dry. In comparison, her next door neighbor's house is right at ground level and everything in their first floor was out at the curb.
When Mr. Vittles and I got home from our little excursion, we found that our power was restored. It was such a relief that some aspect of life was about to return to normalcy! We spent the next few days trying to get our house back in order, get into a routine, and most importantly enjoy some time together as a family.
Daddy & Mara
(We were also happy to welcome our first trick-or-treaters that night in our new neighborhood, since Gov. Christie officially changed the date of Halloween in New Jersey this year to November 5!)
Today, our little munchkin has snoozed most of the day away. (Oh yeah, to our friends & family that keep begging to see Mara's eyeballs -- come to my house at 2AM! She'll be happy to show you her peepers then). Mr. Vittles took the day off, and we were back to watching The Weather Channel as inches of snow fall outside our window from the Nor'easter they've dubbed "Winter Storm Athena."
Except the snow is so wet and heavy that the power went out... again. This time so did the satellite TV. So it looks like we're back to partial power and the generator off & on schedule until further notice!
The past couple weeks have been crazy, stressful, heart-breaking, amazing, and awe-inspiring all at the same time. But every day I am humbled by this new little life we've created. And I know it will just keep getting better and better!
As for Mother Nature... lay off us, already! I think this area has been through enough now.
Apple Crumb Pie
- 1 9" unbaked pie shell (either refrigerated, or your favorite recipe)
- 6 C. apples, peeled, cored, & thinly sliced
- juice of 1/2 a lemon
- 2 T. cornstarch
- 2 T. flour
- 2/3 C. sugar
- 1/2 t. cinnamon
- 1/8 t. cloves
- 1/8 t. allspice
- pinch salt
- 1/2 C. (1 stick) butter, cut in tablespoons
- 1 C. flour
- 1/2 C. brown sugar
- 1/2 t. cinnamon
- 1/8 t. cloves
- 1/8 t. nutmeg
Peel, core, and slice apples thinly. Place in large bowl. Sprinkle with lemon juice, and stir with rubber spatula to coat apples.
In separate small bowl, whisk cornstarch, flour, sugar, spices, and salt until combined. Sprinkle mixture over apples, and stir to coat evenly.
Arrange apples in pie shell, mounding slightly in the middle. Place entire pie dish onto a baking sheet to catch any drips or rogue crumbs.
In a medium bowl, combine all crumb topping ingredients. Cut butter into dry ingredients using a pastry blender or two knives. (I actually start with a pastry blender, then I just use my hands to rub the ingredients between my fingers - I feel like everything gets mixed more evenly this way).
Sprinkle crumb mixture over top of pie evenly. Bake 50-60 minutes until crumbs are browned. Cool on rack at least 2 hours before cutting.
Adapted from Family Recipe
Friday, December 30, 2011
Gingerbread Coffee Creamer
Did everyone have a nice holiday?
I certainly did. It was busy but lots of fun.
Last Friday we went up to visit my aunt Jody and her family. Then Christmas Eve was spent with my dad & stepmom.
We went to her brother's house for Christmas Eve, where Pappy Vittles battled my little cousin Michelle in a vicious game of... tops?
My dad nicknamed his The Wild Weasel.
They also decided to bet on the game, and after so many "double or nothings," Michelle was in the hole about $10K - until she finally managed to beat The Wild Weasel and zero out her debts.
(Thank goodness for that. She might have had to tap into her college fund before the end of the night!)
Then we spent Christmas Day with my in-laws, and ate a delicious roast beef dinner at Nana Vittles' house.
The highlights of my day included receiving The Booty Pop from my brother-in-law (in retaliation for giving him fart-filtering underwear last year) and winning the family beer pong tournament with Mr. Vittles on Christmas night.
You may not recall, but last year's tournament included cat-dancing and wearing fake mustaches... this year we got to wear fake noses also.
I would say a glorious holiday was had by all.
Although, I never thought I would say this, but at this point I'm soooo sick of eating.
My pants are pretty sick of it too. Mr. Vittles may have to roll me to work next week in the event that I don't fit into my car.
But there's still time to enjoy the holiday flavor of gingerbread ... and without having to consume a single cookie.
If you're like me, coffee is a must, so why not make it festive?
Do it while you still can, before you're mentally done with gingerbread until next December.
Happy, healthy 2012 to all!
Gingerbread Coffee Creamer
- 1/2 C. milk
- 1/2 C. heavy cream
- 2 T. molasses
- 1/2 t. ground ginger
- 1/2 t. ground cinnamon
- 1/4 t. cloves
- 1 t. vanilla extract
Whisk together milk, cream, molasses, ginger, cinnamon, and cloves in medium saucepan over medium heat. When mixture begins to steam, remove from heat. Stir in vanilla extract. Strain mixture through a fine mesh sieve and store in refrigerator, up to 10 days. Makes about 1 cup.
Adapted from Deliciously Organic
Thursday, November 24, 2011
White Chocolate Pumpkin Spice Latte
I hope you all had a fabulous Thanksgiving filled with food, family, friends, and fun!
There's not much time left for pumpkin recipes, so I had to get in one last thing.
If you have any leftover canned pumpkin puree from your pies (or pumpkin coconut tapioca!) this is the perfect use for it.
Plus you'll need the caffeine for all your Black Friday shopping! (Or if you're working, like me, then you'll really need caffeine).
White Chocolate Pumpkin Spice Latte
- 1/4 C. white chocolate chips
- 1/4 C. heavy cream
- 1 C. milk (any kind is fine)
- 2 t. pumpkin puree
- 1/8 t. cinnamon
- pinch cloves
- pinch nutmeg
- 1/4 t. vanilla extract
- 1 - 2 shots espresso (or very strong coffee)
In a microwave-safe measuring cup, heat white chocolate chips with heavy cream until melted (heat in 20-second intervals, stirring after each, until syrup forms).
In the meantime, heat milk in a medium saucepan with pumpkin and spices over medium-low to medium heat. Bring to a simmer, and whisk in white chocolate mixture. Remove from heat, and add vanilla. Whisk until frothy.
Strain mixture through a fine-mesh sieve (there may be some pumpkin particles or lumps of white chocolate you want to strain out) and add espresso. Serve immediately, with extra cinnamon on top if desired. Makes two 6-oz. lattes, or one 12-oz latte (amounts are approximate).
Original Recipe
Sunday, November 6, 2011
Spiced Sweet Potato Muffins
When I was a kid, you would never catch sweet potatoes (in any form) on my plate.
My mom always loved them, though, so I dunno ... maybe it eventually rubbed off on me? But one day I decided they were pretty good, and the attraction has only grown from there.
As an adult, I just love them.
Mr. Vittles... not so much.
So I typically only get to have sweet potatoes when I'm out at restaurants.
But when my mother-in-law recently gave us some of her incredible pumpkin muffins, I got an idea.
Mr. Vittles rarely gets excited about food, however his mom's pumpkin muffins are one of his favorites. (She also makes the recipe in the form of bread, which is a Thanksgiving staple in the family!)
So I was thinking... what if I made sweet potato muffins? They would probably taste similar to the pumpkin, and maybe Mr. V would finally understand my love for sweet potatoes.
Well... you know what they say about best laid plans.
The hubbster would only try one little bite and said "It's ok. For having sweet potatoes in it."
I had to laugh. To me, they tasted almost the same as his mom's. "You can't even taste the sweet potato!" I protested. But he insisted that he could tell.
Ugh.
I'm calling shenanigans.
It's all in his mind.
These are freakin' delicious.
But you let me know what you think.
Spiced Sweet Potato Muffins
- 1 1/4 C. all-purpose flour
- 1/2 C. whole wheat pastry flour
- 3/4 t. salt
- 1 1/4 C. sugar
- 1 t. baking soda
- 1 t. cinnamon
- 1/4 t. ground allspice
- 1/4 t. ground ginger
- 1/8 t. ground nutmeg
- 1/8 t. ground cloves
- 2 eggs
- 1/2 C. oil
- 1/4 C. milk
- 1 C. cooked sweet potato puree
- 1 T. molasses
Preheat oven to 350 degrees. Grease a 12-cup muffin tin, or line with paper liners. Set aside.
In large bowl, mix dry ingredients (flour through cloves). In a separate medium bowl, whisk eggs with oil, milk, sweet potato, and molasses. Make a well in the center of dry ingredients, and pour in wet. Mix only until dry ingredients are moistened - do not overmix.
Fill each muffin cup 3/4 of the way full with batter (you may end up with a little leftover). Bake 20-22 minutes, or until toothpick inserted in center of a muffin comes out clean. Cool 2-3 minutes in pan, then transfer to wire rack to cool completely. Keeps up to one week in an airtight container.
Note: These are also awesome cut in half and browned in a toaster oven :) Yum!
Original Recipe
Sunday, September 25, 2011
Pumpkin Caramel Snickerdoodles
Today is Mr. Vittles' birthday.
His favorite cake is very simple (angel food cake filled with chocolate whipped cream) so I tend to feel guilty if that's the only thing I make for him.
Especially since he also wants to go out to dinner tonight!
So last night we had one of his favorite meals (steak with garlic mashed potatoes) and I decided to make these cookies.
He likes anything pumpkin (one year I made him a Pumpkin Spice cake) so I thought this recipe would be a no-brainer.
When I took the dough out of the refrigerator, I gave him a taste and he said "It's good. I have to say I was a little worried when you said they were going to be pumpkin snickerdoodles."
I guess he thought the taste would be too strong?
Luckily, it's very subtle.
Then about a third of the way through the batch, I had him try just a piece of one of the finished cookies. He tried to take a bite out of the half, but all the caramel came out with it.
I asked him what he thought, and he said "It's ok. The caramel is kind of a pain in the #*$ though."
Really?
I know someone else that's kind of a pain in the @#$.
I'm so sorry that gooey caramel deliciousness was just too much trouble for you, Mr. Vittles.
(We should all have such problems.)
But since it is his birthday, I decided I better make a batch of just plain ones. And for the record, they were also very delicious.
...even though I forgot to put cinnamon in the rolling sugar until the last batch.
Oops!
Anyway, if you think the caramel is too daunting, feel free to leave it out :)
Pumpkin Caramel Snickerdoodles
Dough:
- 3 C. all-purpose flour
- 3/4 C. whole wheat pastry flour (you can just use all-purpose for all the flour if you prefer)
- 1 1/2 t. baking powder
- 1/4 t. salt
- 1/2 t. ground cinnamon
- 1/8 t. allspice
- 1/8 t. nutmeg
- 1 C. (2 sticks) butter, softened
- 1 1/2 C. granulated sugar
- 3/4 C. canned pumpkin puree
- 2 t. vanilla extract
- 1 large egg
- 24 soft caramel candies (such as Kraft)
Coating for Rolling:
- 1/2 C. granulated sugar
- 1 t. ground cinnamon
- 1/2 t. ground ginger
- 1/8 t. ground cloves
- 1/8 t. ground nutmeg
- 1/4 t. allspice
Make Dough: In a medium bowl, mix together flour, baking powder, salt, cinnamon, allspice, and nutmeg. Set aside.
In large bowl of a stand mixer, beat butter and sugars on medium-high until light & fluffy (2 or 3 minutes). Add pumpkin puree, and beat until well-combined. Add egg and vanilla, and beat until combined.
Scraping down sides as necessary, add half of flour mixture and beat on low speed until just incorporated. Add remaining flour mixture and beat only until no streaks remain. Do not overmix. Cover and chill dough thoroughly, for at least an hour, until consistency is easy to roll without sticking to your hands.
When dough is almost done chilling, unwrap caramels and slice each one in half. Set aside.
Make Coating: Mix sugar with cinnamon, ginger, cloves, nutmeg, and allspice in a small bowl and set aside.
Preheat oven to 350 degrees, and prepare baking sheet with parchment or non-stick spray.
Using a large cookie scoop or rounded tablespoon, scoop out dough into 6-8 balls (return bowl of unused dough to refrigerator.) Break each ball in half and place caramel piece on one half of dough. Top with other half and shape back into a ball (so the dough completely surrounds the caramel).
Roll each ball in spiced sugar coating and place on prepared sheet (if you're like me & want an extra-crispy coating on the outside, you can re-roll all the balls again before baking.)
Bake 11-13 minutes, until edges are lightly browned. Transfer to wire racks to cool completely. Repeat with remaining dough. Store in airtight container up to 1 week. Makes about 36-48 cookies.
Pumpkin Snickerdoodle Recipe adapted from DLYN, and Caramel-Center inspiration from The Baker Chick
Thursday, March 10, 2011
Low-Fat Molasses Cookies
I don't know about you, but I always love a good molasses cookie.
However, after sitting on the couch for a month and a half rehabbing my tootsies, I don't love the thought of buying a size bigger pants. I'm moving around a lot better these days, but physical therapy is really the most 'exercise' I can do at the moment.
Translation- if I want to eat cookies (and I do) then I'm going to have to find something slightly healthier for now.
I won't bother trying to convince you that you won't miss the butter- let's not lie, butter makes everything more delicious. And Lord knows I'm usually quite liberal with it.
But then we're back to getting bigger pants.
And I really don't want to go there right now.
So for the time being, I'll just have to settle for less butter and hope to continue fitting in the clothes already in my closet.
Low-Fat Molasses Cookies
- 1/4 C. butter, softened
- 1 C. sugar
- 1 large egg, beaten
- 1/4 C. molasses
- 2 C. all-purpose flour
- 2 t. baking soda
- 1 t. ground cinnamon
- 1/4 t. salt
- 1/4 t. ground cloves
- 1/2 t. ground ginger
- 3 T. large granulated sugar (optional, for sprinkling)
In large bowl, cream butter & sugar together until fluffy. Add egg and molasses and mix until combined. Add flour mixture gradually, and beat just until combined. Chill dough 30 minutes to 1 hour, covered, in refrigerator.
Roll into 1-inch balls, and place on greased or parchment-covered cookie sheet, about 1 1/2 inches apart. Bake about 5 minutes, sprinkle with large granulated sugar and bake 3-5 minutes more until crackled and lightly browned. (Alternately, you can roll the balls in regular granulated sugar, then bake them for 8-10 minutes) Transfer to a wire rack to cool. Makes about 3 dozen cookies.
Nutrition per cookie: 79 calories; 1 g fat ( 1 g sat , 0 g mono ); 9 mg cholesterol; 16 g carbohydrates; 1 g protein; 0 g fiber; 106 mg sodium; 43 mg potassium.
Recipe Adapted from EatingWell.com
Monday, December 20, 2010
Spiced Coffee
Mr. Vittles and I just returned from a fabulous ski weekend in Lake Placid, New York with another couple.
Kristen, Chris, Mr. V, and myself
Not that I actually did any skiing. I spent most of my time shopping, spa-ing, and eating with Kristen (remember her delicious warm potato salad?) while our husbands went off to the mountain.
Normally I hate the cold & snow, but I must admit that the setting was so beautiful and serene. Here is what our hotel, the Whiteface Lodge, looks like from the outside.
©2010 The Whiteface Lodge
Not to mention our suite was amazing and incredibly cozy. This was exactly what our living room looked like:
©2010 The Whiteface Lodge
Seriously, I might have moved in if they let me. And I have no doubts that it would have been a marvelous few weeks, before my life savings were drained and I was thrown out of the hotel... penniless, but thoroughly relaxed.
the hotel's beautiful christmas tree
So in the spirit of winter fun and warm drinks sipped by the fire, I wanted to share this coffee with you. Mr. V says its like mulled apple cider in coffee-form. If you are not a fan of citrus, just leave out the orange zest.
Spiced Coffee
- 8 T. ground coffee (freshly ground is best)
- 2 t. ground cinnamon
- 1 t. ground nutmeg
- 1 t. ground cloves
- 1/4 t. freshly grated orange zest
Recipe slightly adapted from Food Network's Anne Thorton
Thursday, November 25, 2010
Pumpkin Waffles
I hope everyone enjoyed their Thanksgiving... a day to give thanks for family, friends, and spandex pants!
In case you have any leftover pumpkin puree from your holiday baking (or perhaps you just need a hearty pre-shopping breakfast to gear up for Black Friday?) here is a delicious recipe for pumpkin waffles.
Enjoy!
"The Ultimate" Pumpkin Waffles
• 1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/4 tsp. nutmeg
• 2 large eggs
• 1 cup whole milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. butter, melted and warm
Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.
Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
Separate eggs - yolks go in a medium sized bowl and whites get set aside in a smaller bowl. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
Whip egg whites with a hand mixer on high until stiff peaks form – about 1 1/2 – 2 minutes. Set aside.
Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.
Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
Once the waffle iron is heated, you’re ready to pour the batter and follow manufacturers instructions (or your taste preference) for cooking.
Recipe from Pumpkin Waffles blog
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