Tuesday, August 24, 2010

Why Grow Corn?

It takes up a TON of space. Yields 50/50 at best...

It's this worth it!
Just about the cutest thing alive~

Saturday, August 21, 2010

You may remember
this post about native plants.

Where we identified Joe Pie Weed

as an appropriate native Utah plant for big hard to fill spaces.

Well, I noticed some- growing "natively" this week.
In the yard of this abandoned house I drive by every day.

And it's growing natively, alright. No help at all- I can't believe I didn't notice it sooner.

Because it's right next door to my house.

Blood, Sweat and Tears

What are you willing to do for this:

Or this?

Are you willing to do this?

Or this?

I'm not.

He is.

only to later find this:


Everything in this picture = a waste of time.

Put the lime in the Coconut


These cookies were divine. Absolutely heavenly. I made cookies for the ladies I visit teach last week. I always make chocolate chip cookies, and since I'm sick of them- they have to be too right?

I was torn between this Coconut Lime cookie and this Pumpkin Snickerdoodle cookie. I love pumpkin, and I love snickerdoodles- how could that be wrong? I was leaning towards the pumpkin cookie because I don't particularly enjoy the texture of coconut- I try to steer clear from it.

FORTUNATELY, Dan's Market was out of pumpkin so I was blessed to make this delicious treat. You must make these, today. Thank me later.

Coconut and Lime Sugar Cookies:
Adapted recipe by Lindsey Shumway
Original recipe by Two Peas and Their Pod
  • 2 cups of whole wheat flour
  • 1 1/4 cup of flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter, softened
  • 1 1/2 cups of brown sugar
  • 1 egg
  • 1 t. Mexican Vanilla
  • Zest of one lime
  • 3 tbsp lime juice
  • 1 cup of coconut
  • Bowl of white sugar for rolling

Preheat the oven to 350 degrees. Line a baking sheet with a silpat mat.

Combine the flours, baking soda, baking powder, and salt in a bowl. Using a mixer, beat together the butter and sugar until fluffy.

Slice the vanilla bean down the center lengthwise without going all the way through the underside. Take your knife and scrape out all of the seeds from inside the bean, place the seeds into the sugar mixture. Add the egg, lime juice, and lime zest to the mixture then beat until well combined. Gradually add the dry mixture and the coconut to the sugar mixture and mix until combined. Don't over mix.

Roll dough into small balls then place the balls into a bowl of white sugar (about 1/2 cup); roll the balls in the sugar then place on the lined baking sheet about 1 1/2 inches apart.

Bake for 8-10 minutes or until lightly browned. Remove from the oven and let cool on a baking rack. Enjoy.

The changes I made: brown sugar instead of white, split white flour for 1/2 white 1/2 wheat, increased total amount of flour by 1/2 cup.

Will you love this? I think so.

Sunday, August 8, 2010

Black Bottom Chocolate Pie

We had a fun group get together last night for a little dinner party and I had several requests for this pie recipe. Well, Doug did.

That little weasel told everyone, that he made it! It took me about 10 times of hearing people commenting to HIM before I asked, "Did you tell them that you made it?"

Sorry dude, you may have stirred and pressed start on the microwave- but you did not create this beauty.

Oh, I didn't tell you? No whisking in a sauce pan- this is all microwave.

Black Bottom Chocolate Pie

1 package fudge filled oreo cookies
½ C. Chopped Pecans
1 C. White sugar
1/4 C. Corn Starch
¼ t. Salt
3 C. Milk, divided
4 Egg yolks, beaten
4 oz bitter sweet chocolate chips
½ C. plus 1 T. Cocoa
2 T. Butter
1 ¼ t. Vanilla

Crush enough cookies in a food processor to create a crust at least a ¼ inch thick. Sprinkle with pecans and bake until pecans become fragrant, ten minutes or less. Combine: sugar, cocoa, corn starch, one cup of milk and salt in microwave safe bowl and microwave for one minute. Add an additional one cup of milk and microwave one minute at a time (stirring between minutes) until mixture is thick with a fudge consistency. Stir in chocolate chips. In a separate bowl beat together yolks and one cup of milk and temper into chocolate mixture. Do this by whisking three table spoons one at a time into the yolks mixture. Then pour the yolk mixture into the chocolate bowl. Microwave one minute at a time stirring well between each for three additional minutes. Add butter and vanilla and mix until homogenous. Pour into cooled pie crust, cover and chill over night. Top with whipped cream and your choice of chocolate syrup, shavings, pecans or caramel.