I have not blogged in a long while. My only followers aka my mother have probably been wondering, what have I been up to? What have I been cooking, and serving the family? A whole lot of artisan fun actually, from thanksgiving to my birthday which was Jan 2nd, I have been a crazy creative person in the kitchen. But I have not been able to write about much of it.
Why, for my surface pro computer is broken, I thought it was just my keyboard, until days ago, I replaced the keyboard, tried to connect it, and it did not work. The depression is indescribable, I am finger typing on a glass screen right now, just to purge a blog outta my head, just to prove I am not done blogging, and will never stop cooking.
Now I suppose the nice thing to do would do be to share 1000 pictures to show you what I have made, but alas, another blogging problem I am facing is stopping that from happening. My blog is almost full I mean like 80% of my free data is taken from blog pictures of the past. Now I have only had this computer and blog since November 2014 and on my year anniversary, November 2015, everything dies, my keyboard port and my range of data to use.
So now the new plan for the new year is to Clean out the blog, god knows ALL my pictures are not the best..so although I have been making all sorts of crazy things I wanna share; made up recipes like white caramel, to popcorn balls, and even chocolate bark and now I am even making #beetpowder treats like Beet pasta and beet flavored meringue,..I CANNOT flood the blog until I clean it out, aka purge old photos from experiments past. I do not know how long it will take to do this. But I will try and get it done asap, I have however been trying to keep up posting on Facebook since November, and you can see all my photos since Nov 2015 there.
I got so many foodies presents for Christmas, so I have a lot of new toys to share, from a pasta machine, pasta tree, immersion blender and a whole lot more, so stay tuned I will get working on this blog, I will purge the photos from before, and I will get back to posting daily recipes asap.
I think I for sure will come back to daily blogging with a new section called ‘recipe a day’ and share something each and every day that’s new. I hope every one had a wonderful thanksgiving, Christmas and new year. I sure am enjoying cooking since Christmas, and I will post ‘pasta’ how to’s, ASAP, I promise.
So I have not blogged anything in a really long time. I have a surface pro tablet and broke my keyboard and have not been blogging since. But since breaking my keyboard I have become more fluent with my on screen keyboard typing..its very awkward and odd but I am trying to get used to it. I am trying to stay ergonomic with it, and not finger type, but its still really slow and not effective.
But I am going to blog for the sake of blogging anyways. Just to be fresh, just to let you know what my favorite holiday recipe is so far. Because its so versatile and yummy. I have so far tried it with a few variables and yesterday even gluten free, and it still worked out fine.
The original recipe is a food network sponsored ‘giada’ recipe, here is the link for it.
I was sitting at home bored one day, and turned the food network on and it was Giada’s holiday special for thanksgiving; I had to watch it for the cake she showed in the previews, looked and sounded divine.
Apple spice walnut cake, I mean just the first 2 adjectives got me. I love spicing my apples and I always seem to have a ungodly amount of them so, I knew upon hearing its title, that I had to see it made and see how easy it was to execute.
I had to wait a minute for the cake part of the show, but finally she was making the cake. She was chopping some apples from the transition from commercial and had a good bowl full of them, when she added the wet ingredients one by one. Maple syrup, eggs, oil, wait I have all these things, like all the time too. It was getting me excited. She put the ‘wet’ bowl aside and made a ‘dry’ bowl of flour, baking soda, baking powder and a nice splash of my favorite spices; cinnamon, nutmeg and ginger. The pure simpleness of this recipe and the fact that it did not use butter, got me hooked.
Then she grabbed the wet bowl and ‘Gradually’ added the dry mix into it. If there is two things you really learn the definition of while baking its “gradually” and “patience.” If you add your dry too fast you can get lumps. I have learned the term gradually whilst baking many things; meringue, you cannot add the sugar too fast or you can deflate the peaks of the egg whites.
Anyways seeing her create the cake so easily, in only 2 bowls with just a wooden spoon to mix, well that made me try making it later that day.
I made that cake so fast and so easy, even subbing a few things; like not having a bundt pan for one, but for 2, I only had generic maple not organic. I mean maple flavored corn syrup, so instead of the called for 1 ½ cups I used less than a cup of maple syrup, just for the flavor. I also did not have walnuts, so my recipe was without them. Also I almost forgot, I subbed some applesauce for oil, I hate using a lot of oil.
The first time that I made the cake I used all fuji apples. Everyone loved the cake so much that I was more then impressed. I prematurely cut into one cake and iced each slice with swirls and then iced the other one with one large swirl.
Here is a picture of the first attempt. It made two rounds which I iced with buttercream icing homemade.
Upon trying this loverly creation of mines, I realized that apples were not the only fruit that melded well with this spice mix, so the next attempt at this recipe for cake I used zuchinni and raisins instead of apples and walnuts. That one, was an even better hit I believe and I had way more taste testers who all loved it a lot.
Here is the best picture of the zuchinni version of this cake.
Also yesterday, I made the most inventive version of this cake recipe that I have tried thus far, and the picture will not do it justice, so I must indulge. I made this cake recipe gluten free. I had some oatmeal on hand from the food bank and some dehydrated granny smith apples.
Don’t ask me how but my first and foremost thought getting dehydrated apples is making them into apple flour. I know I am a little crazy. But I have been researching flavoring baked goods with fruit powder and finally I had the opportunity to make some. I have been looking for some cheap freeze dried fruit to do this with food stamps, but running into this bag of dried apple chips at the food bank was the next best thing.
So I did what any good mom would do and saved 4 snack bags of apple chips for the boy…then I pulsed the rest. I made about a cup of very fine and sour tasting pure granny smith apple flour, I was very pleased with myself. Then I figured I would stay gluten free and pulse some oats for some oat flour as a base and bake with the apple flour as a flavor and a binder. I added the usual apple cake ingredients but used the gluten free apple and oat flour and even chopped up a whole bunch of mini golden delicious apples from the food bank as well. Actually I added too much apple this time, and I cut the oil by using ½ a cup of applesauce. The cake still comes out very moist.
Here is a picture of that attempt. Very moist, very interesting medley of flavors, you can taste the spice blend, you can taste the granny smith, you can taste a hint of maple, and certainly you get a mouthful of apple chunks.
Conclusion is I love this apple cake recipe and I will be making fruit powder aka dried fruit flour again asap!!
I have made all effort to make this webpage reflect what I stand for.
I have constructed everything from my name, my home page, my theme, my categories and all my posts to reflect what I would like to represent in life. This is my ideal Self that is represented here.
I am a Mom, who lives low income and on Food Stamps and I am an artist-writer/overall creative person. I showcase my creative efforts here in a WAY MORE ORGANIZED manner than Facebook. I came over to WordPress with a page title the same as my way older Facebook page here:
I started my Facebook page with the same name in 2012, when I was learning so much ways to local food from the farmers market every week, and I wasn’t paying for any of it. Food stamps and generousity of others supported my family then, and I learned a whole lot directly from the farmers that were raising and growing my food on how to cook it.
I started this blog in November 2014 when I realized that I had so much information to share and now years worth of photos on Facebook to round up and organize and I had no place to do it.
So I started this page, and the first blogs that I wrote is a reflection of how I wanted to be represented to others.
Here are a few of my favorite early blog examples:
I also came to realize that the recipe research that I conducted on a daily basis, when I get free food that is new to me, is so extensive that it deserves to be documented and shared. I got weekly food from the farmers market before and now I get free produce weekly from the local food bank. Most of the time when I was asked a question on Facebook on how I came to realize how to cook certain things, I had already lost the link, and now I try to document each new thing that I make, so that I can reference it later in life, for myself or others. I have a whole category on my “ingredient breakdowns”, in my menu if you want to check out some of those well researched blogs.
I also am trying to branch out a bit more lately with this blog and showcase some of my art & writing skills. I have been an artist and a writer since I was a young child and also studied each extensively later in life in Junior College. I have joined Blogging University to prove to myself that I can appropriately write about any subject that is thrown at me, and so far I think I have been doing pretty well. I am going to try my best to keep posting my creative writing as it comes to me, I do have the courage to have a pretty nice “Poetry” category in my menu. And to be honest I am pretty proud of my recent poetry, enough to post it on the internet at least.
So if that doesn’t explain enough, just look at my clean design, ready for long and lengthy content- like my writing; look at my awesome menu that is navigable and clear to read; check out my blogs that are more low income foodie authentic then anything; check out my sidebar which last night I worked hours on adding a “Sweet and Savory” photo gallery to; check out my tag cloud on the bottom of the page that showcases the things that I have most written about, and more importantly remember that I am the one and only Boho Mom!
In response to today’s daily post challenge “Mirror Mirror on the wall”
Today I made Ice Cream cups. The other day I was thinking of making them and now that most of the berry curd-meringue treats are eaten, I decided to make another dessert for the family. That and its my husbands birthday tomorrow, so I wanted to have something special to snack on anyways.
I had the idea from a recipe from the Pioneer Woman’s show, she made cookies and cream cups in the freezer easy to eat for her boys before she took her girls on a college trip. It was such a great idea; to have already made, ready to eat ice cream cups. I decided to make my own version with what I had.
I did not have Oreo cookies, or anything like them. But I did have leftover pulsed animal crackers from the other day when I made curd bars. So I used that with some melted butter and a bit of shortening and I crumbled in the fat with a pastry cutter. It was a good consistency then I put it into cupcake liners into a cupcake pan. It filled up about 2/3 of each cup. Then here was the fun part.
I took a round ice cream scooper, an old fashioned one, as a presser to mold my cups. I pressed the crumble into the foil liners and made walls with the round edges of the scooper in each one. I thought I did pretty well, and I had some really smooth looking cups here. I wish I would have taken pictures of this step.
Then I froze the cups until they were set. Then I took the giant vanilla ice cream bucket we got from schwans out and I used the nice round ice cream scooper to put a scoop into each cup. Then I smoothed the ice cream down with a bit of finesse and pressure from the scooper and made each top smooth. I made sure to try and make the ice cream touch all sides of the cups in this step.
I also had defrosted and slightly heated up some raspberry and blackberries from my schwans frozen bag of them and then I scooped 2 berries unto each cup and some leftover berry juice. Then I froze them until they set again.
I am going to start a challenge for myself and others. Finding creative things to blog about can be hard sometimes. So for this challenge, I am going to try to blog everyday for at least 90 days. Everyday I will blog 300-500 words about what I made to eat that day. that is it.
Catch is, I cook and bake a whole lot. So I will have some interesting food experiences to share and most likely more failures than successes. But that is what learning is all about, sharing our mistakes and learning from them. I invite you to join me on this challenge. Every night, starting tonight I will blog about what I cooked and baked that day. I will show you how to cook low income and on food stamps and more importantly, I will show you how easy it is to eat well without much money.
Today is Fathers day 2015. Tonight I will blog about: