Monthly Archives: July 2012

Blueberry Pie Bars

Come summer time in New York City, my appetite dwindles down as the temperature rises. But there is one thing that I can always eat… pie! This recipe is much easier than baking a pie because the assembly and cooking time is reduced by half. I am still working on perfecting my pie dough recipe so when I have finally found a recipe that I am proud of, recipes like this will have to do. I normally like using my food processor to prepare the dough but after returning from a trip, it’s refused to work. So for those who like working with your hands, this recipe was fairly easy to do. I actually even did a vlog (is that a word?) of it so there aren’t many photos of the various steps. And I’m way too embarrassed to post the video-log.

You can easily substitute other fruits: plums, raspberries, rhubarb, peach, etc but I had some blueberries from the farmer’s market that were like tiny jewels so a sprinkle of sugar was all that was needed to sweeten it.

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Vegetable Bean Quinoa

This is the ultimate healthy budget meal. It’s easy to prep, cook, and serve- one pot cooking, I love you!! The “I Am…” bowls at Cafe Gratitude inspired me to make variations using quinoa and vegetables.  You can substitute any vegetable you have in the fridge or beans in the pantry.

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Black Bottom Cupcakes

Ode to the Surrogate Hostess. I always thought that if I ever opened up a small quaint cafe, I would replicate pieces of the Surrogate Hostess. It was definitely the hostess with the mostess. They did the communal seating long before it was hip. From the huge pots of homemade soup, freshly baked bread loaves with a side of raspberry freezer jam and pats of butter, and the black bottom cake – I loved eating at this place in high school during school hours. 😉

David Lebovitz’s version of the black bottom cupcakes are light, spongey cake. I baked these for my daughter’s 1st birthday party as a something chocolate for dessert. For her actual birthday cake, I made a ricotta cake because I assumed that would be the healthiest for a one year old.

If you have better will power than me and have some around the next day, these actually taste much better then when the flavors really set in.

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Banana Bread (muffins)

These days, I rarely make banana bread because my daughter is always helping herself to the bananas in the fruit bowl. I am all for independence (see my post on steak) when it comes to food. However, there have been many instances where I find a half-eaten banana here and there in the apartment.

But when there are bananas that have ripen past their prime, dark spotty peel, and fruit flies are finding ways to attack the flesh, I get excited that I will have the opportunity to bake some banana bread. I capture those bananas (preferably two to three bananas) and banana-nap them in a brown bag, so that they can age into dark black softness.

My go-to recipe for banana bread is adapted from the bakery of Joanne Chang’s Flour.

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