Raspberry Jam Pastry Squares

I don’t know about you, but being a child of the 80’s and 90’s, Pop-Tarts were a staple of my diet.  I remember the joyful feeling I had every time the toaster would finally CHING CHING!!!  And up would jump the sweet flaky pies!  My fingers would itch to reach out and grab the tasty treasures even though they were too hot to touch right away.  I didn’t care.  What was a mild sting on my skin compared to the warm, fruity insides of those flaky, golden pastries?  Not.A.Thing.

These days, there are sooooo many ingredients in the brand name Pop-Tarts, the third of which is high fructose corn syrup.  So when Justin found this recipe and said it reminded him of homemade ones, I immediately reminded him of the raspberry jam we’d purchased at a farmer’s market the weekend before {Heidi’s Organic Raspberry Farm, so delicious!}.  We couldn’t find whole wheat graham flour at our local Sprouts grocery store, so we used chickpea flour instead.  If there was a real difference, we didn’t notice at all.  These pastries were so delicious and they brought me back to a simpler time when the biggest decision I had to make was which flavor to have.

Raspberry Jam Pastry Squares
Click HERE for the recipe!

Raspberry Jam Pastry Squares from UnrulyBliss.com

Raspberry Jam Pastry Squares from UnrulyBliss.com

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Potato Frittata with Feta and Scallions

My last post was in August.  Wowwww.  Is there anyone still out there?!  I didn’t stop cooking or anything, I just haven’t had the time I’d like to have to dedicate to blogging my recipes and working on my food photography.  I started a master’s program in mid-August and the semester just wrapped up three weeks ago.  {My goodness time does know how to fly.}  I finished the semester with a 4.0 and my inner perfectionist has been doing a little cheer dance ever since my final grades were posted.  {You can see my school-self in action at tianvetter.com.}  To be blunt, that sh*t is haaarrrrrddd.  Especially with a toddler pulling on your leg wanting you to play Megablocks and read BabyLit books.  I’ve rewarded myself by making some mighty fine meals and dishes and I can’t wait to post all of the amazing recipes.  If you’re still out there dear readers, I hope you enjoy what I have in store.  I only have a few weeks before I have to hit the books again…

This frittata recipe comes from my all-time favorite blogger-turned-cookbook-writer, Deb Perelman.  She posts her delectable recipes over at SmittenKitchen.com.  I made this frittata the morning after I stayed up really late to finish my last final assignment for the semester {I even turned that sucker in two days early!} and it really hit the spot!  I followed Deb’s recipe pretty closely, but instead of using a cast-iron skillet {it’s on my list of things to buy}, I used a basic 9-inch baking dish.  There are tons and tons of ingredients you can toss into a frittata, but all of these ones tasted divine together.  The salt from the bacon and the feta cheese…oh my.  Oh and for anyone wondering what scallions are…think green onions.

Potato Frittata with Feta and Scallions
Click HERE for the recipe!

Potato Frittata with Feta and Scallions from UnrulyBliss.com

Potato Frittata with Feta and Scallions from UnrulyBliss.com

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Peach and Sour Cream Pancakes with Homemade Maple Syrup

For the last 15 weeks, Justin and I have been on an extremely low-carb diet {for many personal and health related reasons}.  We completely cut out bread and pasta and seriously lessened our sugar intake.  The first few weeks were a bit tough, but after awhile, it became really easy.  I don’t even miss bread and pasta the way I was so sure I would.  I think what makes it ‘easier’ is our “treat meals.”

Every weekend, Justin and I partake in what I so lovingly call our “treat” meal {instead of “cheat” meal}.  A few weeks back, we decided to use our treat meal for a breakfast recipe I’ve had tagged in my favorite cookbook for months now.  I’ve never less than absolutely loved anything I made from Deb Perelman’s “Smitten Kitchen Cookbook” and these peach pancakes did not disappoint!  They are fluffy and yet somehow creamy at the same time and who would have thought to use a peach of all fruits, in a pancake?!

Now you’d think that after planning for such delicious pancakes for our treat meal, we’d have remembered to buy some maple syrup.  But alas, we did not.  I started to reach for some honey when Justin decided to try and make his own syrup.  I was skeptical at first, but oh.my.golly.  I don’t think I will every buy store bought syrup again!  And we’ve actually made this syrup twice now, once with the maple extract and once without.  I loved it both ways as I’d never had vanilla syrup on pancakes before and it was SO good.

Peach and Sour Cream Pancakes
Click HERE for the recipe!
and
Homemade Maple Syrup
Click HERE for the recipe!

Peach and Sour Cream Pancakes from UnrulyBliss.com

Homemade Maple Syrup

Peach and Sour Cream Pancakes from UnrulyBliss.com

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Pork Chops and Cotija Corn Puree with Radish, Cucumber, and Lime Salad

This pork chop meal was absolutely delightful!  Not only was it incredibly easy to make {in less than an hour!}, but it was so perfect for a gorgeous summer evening.  I’m not a big fan of cucumbers {I think I’m cucumber-traumatized from our huge juicing fail} or radishes, but the lime juice in the salad gave them that special zest that made me enjoy them.  I ate a bite of salad with each bite of pork chop and the cool citrus salad offset the spicy pork perfectly.  I very highly recommend this delicious meal for a weeknight dinner!

Pork Chops and Cotija Corn Puree
with Radish, Cucumber, and Lime Salad

Click HERE for the recipe!

Pork Chops and Cotija Corn Puree With Radish, Cucumber, and Lime Salad from UnrulyBliss.com

Pork Chops and Cotija Corn Puree With Radish, Cucumber, and Lime Salad from UnrulyBliss.com

Pork Chops and Cotija Corn Puree With Radish, Cucumber, and Lime Salad from UnrulyBliss.com

 

 

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Whole-Wheat Almond-Butter Sandwich Cookies

Almond butter.  I’ve always wondered, “Why all the fuss?”  Well, I tried it for the first time a few weeks ago when a friend brought it to work as a dip for her veggies and crackers.  I’ve never liked almonds so I didn’t have high expectations for “butter” made from them.  Sadly, my expectations were correct when I ate a dollop on a cracker.  It just tasted so boring and bland to me, but I’ll gladly admit that this was probably due to my overly sugar addicted taste buds.

I thought it might be a good time to try almond butter again since Justin and I have been about 90% sugar free for 2 months now {we stopped eating high carb foods and anything with added sugar}.  I’m happy I didn’t completely write it off because this cookie recipe was delicious and the filling was just amazing…cream cheese, honey, and vanilla, oh my!  I still dislike the taste of raw almonds, but I definitely like them blended and cooked into other things!  {I plan on making this recipe for Dark Chocolate Almond Butter Cups with my left over almond butter and then maybe this one for Almond Soba Noodles too.}

*Not only were these {air quote} healthy {air quote} cookies delicious, but they were fun to make as well.  I can see this being a great recipe to make with a “mini” chef…kids would have a great time making the cookies into sandwiches!

*Want to make your own almond butter??  Check out this recipe for plain almond butter or this one for almond walnut coconut butter!

Whole-Wheat Almond-Butter Sandwich Cookies
Click HERE for the recipe!

Whole-Wheat Almond-Butter Sandwich Cookies from UnrulyBliss.com

Whole-Wheat Almond-Butter Sandwich Cookies from UnrulyBliss.com

Whole-Wheat Almond-Butter Sandwich Cookies from UnrulyBliss.com

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