Monday, September 27, 2010
Today WWU's Students for Sustainable Food held a canning/preservation cooking class today at the Downtown Bellingham Co-op. We made apple sauce, a caramelized onion jam, and a spicy relish. I was in the group in charge of the apple sauce--some apples, a little ginger, a bit of sugar and salt, and oooohh boy! You are wading in sweet apple-y goodness. Can't wait to go back home for a weekend and make dried apples, apple sauce, and apple butter with the apples on our apple tree. Washington, I love you.
Saturday, September 18, 2010
Monday, September 6, 2010
Langley Good Cheer, cha ching.

Saturday, September 4, 2010
Beekeeping: with the Neubauers

Thursday, September 2, 2010
They're Heeeeerrrrreeee: blackberries

Apricot & Blackberry Jam
Last week I spent an afternoon picking blackberries on Grimm Rd. (Whidbey Island), my newly declared "best blackberry picking spot near my house." Along with snacking on juicy berries, I made blackberry jam, a blackberry crisp, and a blackberry infused simple syrup. I love late summer.
Espresso Chocolate Chip Cookies

2 sticks butter
2 eggs
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla extract
1 tsp baking soda
1 tsp salt
2 1/3 cup whole wheat flour
1 1/2 cups chocolate chips
2 1/2 tbs coffee grounds
Preheat oven to 375 degree F.
Combine softened butter, eggs, sugar(s), vanilla, baking soda, and salt in mixer or by hand.
Add in flour and once mixed together add chocolate chips and coffee grounds.
Cook cookies for 8-10 min, serve, and enjoy.
*If you want a stronger coffee flavor feel free to experiment with the amount of coffee grounds you add in before baking. You can also leave in whole bean if you want that extra crunch. Enjoy!
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