I must admit, I never had a whoopie pie before I made these. It turns out I like them. They’re like an inverse cupcake, and they were fun and easy to make. They’re also a lot easier to frost than a cupcake, and they look pretty any way you do them. Next time I might pipe the frosting in to make them a bit neater, but just using a knife worked fine.
I had no idea how they’d turn out, since I made up the recipe using a few others for paleo cupcakes, hoping that it would all be alright in the end. Whew! They turned out really well, and I think most people would be hard pressed to realize that they were totally grain free if they weren’t told. Continue reading
It’s been a rainy, blustery weekend here in Santa Barbara, and we really did need it. Over 5.5 inches of rain in a few days won’t clear up the drought, but it certainly helps. There’s even been water in the creeks over the past few days, and I haven’t seen that since we moved here over a year ago.
But it does give me time to get back in the kitchen to cook and time to get a blog posted—without the beautiful weather we’ve come to expect this winter, it’s nice not to feel the pressure to be outside and active. Sorry, I realize that must sound terrible to people reading this who have had to put up with lots of storms, flooding and cold, but I guess we all have to deal with what we’ve been given! Continue reading
I have a confession to make—I’ve been scared of persimmons. Fear of the unknown, I guess, even though they are beautiful and plentiful here in California. When I saw that we had some growing on our tree this year, I figured I’m going to have to do something with them. Nothing would be worse than wasting these gorgeous, bright orange fruits.
So I must admit, I’m pretty proud of this cake. Mainly because I took a recipe that didn’t have any persimmons in it and made it work. I’m excited to credit the excellent blog Mama’s Gotta Bake for the inspiration here. First of all, all of her recipes/creations make you want to lick your screen because of their obvious deliciousness. I’m so glad she lives an hour and a half away, because if I was anywhere near her house (not that I know where she lives, except in the Los Angeles area!) I’d keep stopping by and weigh about 300 pounds.
Then you look at the photography—I swear this woman works for Martha Stewart Living magazine as a stylist and photographer. EVERY photo is amazing—both in composition and lighting. Clearly, there’s not one shred of jealousy in my body. Not one. Nope. Continue reading
What!? I know! Where the hell have I been? I’ve been incredibly rude by not posting, and I apologize. But I tell you, there’s been so much going on this summer I haven’t known if I’m coming or going half the time. I’ve only got time to write this because I’m on a 5-hour train ride down the coast to a client seminar.
I also must admit, I’m loving Santa Barbara. There are so many wonderful distractions it’s made it easy to ignore my little blog—my garden, my new running buddy, restaurants, our new bikes, parks like the Douglas Preserve, events like the Solstice parade…and let’s not forget the new, larger kitchen. Continue reading
Trucking up the Newport Coast, leaving the OC behind.
Whew. Well, I apologize for such a long pause on the blogging, but exciting things have been afoot. I also apologize for never revealing the Tiny Kitchen Remodel in its fullest, because now there’s no need.
Yes folks, there’s a new kitchen in town. In fact, it’s a new town and a new home. The Husband and I packed up the furry kids, most of the house and the surprisingly large amount of kitchen equipment I have and put it in a U-Haul. We survived the freeways of Los Angeles (see This Is LALA Land for more info on that—she’s a stronger woman than I) and crossed into our hallowed land of Santa Barbara. Continue reading
There’s been a heck of a lot going on at the Tiny Kitchen household, and I haven’t been experimenting with paleo recipes as much as I’ve wanted to. Until this week. I knew we were going to have lamb burgers, and even though I’d saved a big, beautiful collard green leaf from my bi-weekly basket from Alegría Farms, I was wanting a bun.
Yes, a BUN. You know, to wrap your burger around and soak up all the flavors. Unlike the gluten-free gang, I can’t use rice flour, and definitely not cornmeal. So then I got an idea—I know, it’s shocking, but there you go. I’d seen a recipe for paleo scones and I thought: Hey, maybe a few scones could work like a burger bun! And I’ve got that muffin-top pan…god knows why I bought that thing, but it’s going to come in handy today.
But then I got smart and checked out a great savory muffin recipe at Simply Living Healthy (which has now become my new favorite blogger). EUREKA! Continue reading