Currently viewing the tag: "pulses"

pumpkin bread

Happy Merry. I hope you and yours had a wonderful Holiday season, however it looked and was celebrated. We do Christmas here, and had a loud and lovely Christmas Eve with family, then ended up being rained in (which is very weird for Minnesota – freezing rain and howling winds, but no snow) Christmas Day. So we watched movies, ordered Chinese food (my father-in-law was nice enough to venture out), read books, and put together elaborate Lego sets.  Both days were perfect, and I felt completely content as I fell asleep.

The tree was thrown out the day after Christmas, sadly. We picked a bad one this year (I blame it on 2016) and it needed to be out of our house. I usually hang on to those green pine needles as long as I can, not willingly to let the jingle bells and the silent nights go. But it felt nice, actually, to pack everything up just a little early and start thinking about the New Year. I’m not really one for resolutions and crash dieting come January, but I do like to spend some time reflecting on what I hope for in the next year. I also like the feeling of a fresh start. After a whole month of too many cookies and too much peppermint bark, focusing on health and wholeness is a necessity.  I enjoyed adding Pulses to my diet this year (although I will admit December didn’t see as much of them), and want to carry out my Pulse pledge in 2017 as well.

pumpkin bread

pumpkin bread

This bread is another baking recipe I’ve created as a Pulses Ambassador this year. The United Nations has declared 2016 the International Year of the Pulse, and I’ve taken the Pulse Pledge, committing to eat pulses once a week for the next year. Pulses are beans, chickpeas, lentils and dry peas; leguminous crops that are good for your health and good for the environment. I’ll be posting recipes involving them periodically this year, incorporating pulses not only in my savory cooking, but baking recipes as well. I’d love for you to join me! If the Pulse Pledge sounds interesting to you, you can read more about it here. It’s a 10 week commitment, and it doesn’t require elaborate baking: a serving of hummus and a bowl of soup are good ways to take them in, too. Also check out my Vanilla Lavender Cupcakes.

This post was sponsored by USA Pulses & Pulse Canada. All opinions are my own.

Read More

cherry poppyseed bunt
Somehow summer is sneaking out the back door. Once again, I’m not ready for the seasons to change, and I’m hanging on to every last berry and stone fruit, every ray of warm sunlight with all my might. I’m just not ready to stop baking with seasonal summer fruit. I’ve also rediscovered my love of the Bundt – buttery cake made in a pretty pan works for me. Plus, they are acceptable at all times, as they can be used for breakfast, brunch, snacking, or dessert. I’ve made these particular Bundts with cherries and poppy seeds, a combination I fell in love with after reading Yossy’s beautiful cookbook. These mini cakes are moist, with faint lemon flavor and plenty of sweet cherries.
cherry poppyseed bunt

cherry poppyseed bunt
These Bundt cakes are also another baking recipe I’ve created as a Pulses Ambassador this year. The United Nations has declared 2016 the International Year of the Pulse, and I’ve taken the Pulse Pledge, committing to eat pulses once a week for the next year. Pulses are beans, chickpeas, lentils and dry peas; leguminous crops that are good for your health and good for the environment. I’ll be posting recipes involving them periodically this year, incorporating pulses not only in my savory cooking, but baking recipes as well. I’d love for you to join me! If the Pulse Pledge sounds interesting to you, you can read more about it here. It’s a 10 week commitment, and it doesn’t require elaborate baking: a serving of hummus and a bowl of soup are good ways to take them in, too. Also check out my Vanilla Lavender Cupcakes.

This post was sponsored by USA Pulses & Pulse Canada. All opinions are my own.
toasting yellow pea flour

Read More

vanilla lavender cupcakes
‘And if, as we work, we can transmit life into our work,
life, still more life, rushes into us to compensate, to be ready,
and we ripple with life through the days.

Even if it is a woman making an apple dumpling, or a man a stool,
if life goes into the pudding, good is the pudding
good is the stool,
content is the woman, with fresh life rippling in to her,
content is the man.

Give, and it shall be given unto you
is still the truth about life.
But giving life is not so easy.
It doesn’t mean handing it out to some mean fool, or
letting the living dead eat you up.
It means kindling the life-quality where it was not,
even if it’s only in the whiteness of a washed pocket-
handkerchief.’
-DH Lawrence, We Are Transmitters-
vanilla lavender cupcakes

Vanilla Lavender Cupcakes

Chickpea Flour Does It All
This past week, I took seven whole days off from my cookbook. I haven’t done that since October 1, 2014, which feels very overwhelming upon typing. Over the past year and half I’ve taken a weekend or two as a break from my work, and days here and there when my littles have been sick (and they were sick so much this year!), but otherwise have been in my kitchen testing and retesting while my kids are at school and then again in the evenings after they are tucked neatly into bed. I’ve been hunched over my computer into the wee hours, trying to find better words for head notes and consistent language for recipes, double checking measurements and panicking over mistakes. As I tumble into bed my notes for the day are set within arm’s reach on my nightstand, to pick up immediately upon awakening to start the cycle all over again (or, in the event that my house burns down in the midnight hours I can grab them before jumping out of a bedroom window while clutching my two children. One of many anxious scenarios I’ve come up with; just ask my husband about all of those).

This past week, however, I watched too much TV upstairs in bed, during the day. I started rereading Harry Potter. I went out to breakfast. I took long walks. I went on a date with my husband. I went to the lake with my kids. I snuggled on the couch in between them while reading books and watching movies and didn’t once think of oven timers about to go off, or dough that needed to be prepped for the next day, or cakes that needed to be stacked and frosted.

I don’t write all of that to try and come off as some kind of cookbook martyr. I’m surely not one. But when I get a cookbook in the mail, or pick one up off a bookstore shelf, I am very aware of the time and energy that went into making all those bound pages. It makes me excited to share new ones here, which is what I am doing again, today. Lindsay Love, of Dolly and Oatmeal, just put out her first cookbook, Chickpea Flour Does it All, which is where these vanilla lavender cupcakes come from. The book highlights chickpea flour (which I’ve worked with here and here), and is focused on gluten-free and dairy-free recipes. It’s a lovely collection.
vanilla lavender cupcakes

These cupcakes are also another baking recipe for the Pulse Pledge. The United Nations has declared 2016 the International Year of the Pulse, and I’ve taken the Pulse Pledge, committing to eat pulses once a week for the next year. Pulses are beans, chickpeas, lentils and dry peas; leguminous crops that are good for your health and good for the environment. I’ll be posting recipes involving them periodically this year, incorporating pulses not only in my savory cooking, but baking recipes as well. I’d love for you to join me! If the Pulse Pledge sounds interesting to you, you can read more about it here. It’s a 10 week commitment, and it doesn’t require elaborate baking: a serving of hummus and a bowl of soup are good ways to take them in, too.

This post was sponsored by USA Pulses & Pulse Canada. All opinions are my own.

***PS- I’m on snapchat? I’m not very good at it yet. But if you want to follow along you can find me under sarahkieffer.***

Read More

blood orange quick bread
Sorry again for the lack of posts in February. The shortest month somehow zoomed by rather quickly; I’m still finishing up on my book, and my children have been taking turns each week being sick. The common cold, the flu, and now strep throat has knocked down our door. But we are surviving, one day at a time.

‘A kind of light spread out from her. And everything changed color. And the world opened out. And a day was good to awaken to. And there were no limits to anything. And the people of the world were good and handsome. And I was not afraid any more.’ -John Steinbeck

Here’s hoping March has such an ending.
chickpea flour

 

blood orange quick bread with cream cheese icing

 

blood orange quick bread with cream cheese icing
This quick bread is another baking recipe for the Pulse Pledge. The United Nations has declared 2016 the International Year of the Pulse, and I’ve taken the Pulse Pledge, committing to eat pulses once a week for the next year. Pulses are beans, chickpeas, lentils and dried peas; leguminous crops that are good for your health and good for the environment. I’ll be posting recipes involving them periodically this year, incorporating pulses not only in my savory cooking, but baking recipes as well. I’d love for you to join me! If the Pulse Pledge sounds interesting to you, you can read more about it here. It’s a 10 week commitment, and it doesn’t require elaborate baking: a serving of hummus and a bowl of soup are good ways to take them in, too.

This post was sponsored by USA Pulses & Pulse Canada. All opinions are my own.

Read More

chocolate chip cookies: the year of the pulse
January is almost over, and I’ve officially caught my first cold of 2016. Somehow I squeaked through the first half of winter without one, but alas, I’m currently curled up on the couch with a box of kleenex. This means, however, I can perhaps do some catch up in internet land. It’s been slow around here (you, ah, might have noticed) as I’ve been finishing up work on my cookbook.

A little bit of blog news: The United Nations has declared 2016 the International Year of the Pulse, and I’ve just taken the Pulse Pledge, committing to eat pulses once a week for the next year. Pulses are beans, chickpeas, lentils and dried peas; leguminous crops that are good for your health and good for the environment. I’ll be posting recipes involving them periodically this year, incorporating pulses not only in my savory cooking, but baking recipes as well. That may sound scary, but I promise it’s not.
chocolate chip cookies: the year of the pulse

 

chocolate chip cookies: the year of the pulse Read More

Purchase my cookbook!

Amazon / Barnes & Noble / BAM / IndieBound

Share with your friends










Submit
Share with your friends










Submit
Share with your friends










Submit
Share with your friends










Submit
Share with your friends










Submit
Share with your friends










Submit
Share with your friends










Submit
Share with your friends










Submit
Share with your friends










Submit
Share with your friends










Submit