No Cereal in Cupboard? Granola from Scratch.. Plus- Our Tomato seeds have finally sprouted!

No Cereal in Cupboard? Granola from Scratch.. Plus- Our Tomato seeds have finally sprouted!

Now that I figured out how to make blog posts on my phone I can make content while I nurse my baby. But he’s super interactive with hands flailing the whole time. We will see if I can complete this post.

I’d like to blog 2-3 times each week if I could find the time– but for now, I’m staying committed to my 1x per week at least– no matter how bad or weird it is. Blogging is as much about getting into the groove as it is about the content.

To preface this post I’d like to be clear that I never really follow recipes, so I apologise for not being very decisive with the instructions. I just can’t get myself to do it– I feel like I’m locked in a straight jacket. Plus, l always learn something memorable when I make a mistake.

Today I woke up to find our 1 cereal box was almost empty. While disappointing, it wasn’t tragic.

I realized that I had a variety of on-hand items that might be concocted into granola.

Things like: oatmeal, shaved coconut, pecans, walnuts, dark chocolate, flax seed meal and wheat germ. Honestly, these were all I had. My raisins had been depleted a couple weeks ago and I didn’t have any dried cranberries or pumpkin seeds that so many recipes suggest. Oh well. I had enough items to make it work. A practical point in being creative, for me, is figuring out strategies to use what l already have– for as little money (and as few trips to the store) as possible.

The main thing you need to make granola is oatmeal. I found some random items here:

Recipe:

3 cups oatmeal

chopped walnuts (3/4 cup more or less)

chopped pecans (3/4 cup more or less)

Coconut flakes (I used 1/2 to 3/4 cup)

1/2 cup flax seed meal

1/2 cup wheat germ

Brown sugar (to your preference)

Broken up dark chocolate bar (or chips or whatever you have)

Dollop of honey

Splash of vanilla

1/2 tsp salt

1/4- 1/2 cup vegetable oil

300 degree oven and bake for 10 minutes? Or whatever. Just don’t burn it.

Mix everything up:

Spread on cookie sheet:

And store your freshly baked granola in an airtight container.

It tasted delicious! Now to store by in the pantry. 😀

In other good news? Guess what? Our tomato plants that we planted from seeds are finally growing! You probably remember this blog post: Greenhouse where we planted them.

Well here they are. Tiny tomato plants finally popping out of yogurt containers. They’re growing!

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MY ROBIN’S EASTER EGG CAKE! Welcome Spring! PAGAN PARTY FOR KIDS!?!? Plus– Spring Crafts

MY ROBIN’S EASTER EGG CAKE!  Welcome Spring! PAGAN PARTY FOR KIDS!?!? Plus– Spring Crafts

Fertility festivals are now being celebrated throughout the northern hemisphere so why not throw your own spring party?! I decided we should welcome spring.  You know how that goes. This time I decided not to go “full pagan” but instead, decided to whip up a cake from scratch in the shape of an egg and throw a little tea party for the kids. Still too pagan for your religious preferences? Well next year we’ll be making cake crosses to celebrate Easter.

This cake was my first (decent) 100% scratch cake. We even made a couple crafts to celebrate the season.

Yes.  I did try and make a cake from scratch before. Once. For my husband’s birthday. I told him I was going to make him a Sunshine cake. He thought it was a cute idea but was in for a terrible surprise.  And it was a disgrace to mankind. 

MY CAKE DISASTERPIECE of 2016. PICTURED HERE FOR YOUR VIEWING PLEASURE:

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So, as you can tell, my cake baking skills have improved a bit.  I’m just slightly proud of this little beauty– mostly because I thought up the idea, the colors and the name of this cake when I was playing around with the frosting color.

 

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My “Robin’s (Easter) Egg Cake” 🙂

 

NOW HOW DID I DO THAT? Here are some pics (and I’ll post the link to the cake recipe below). What a fun way to usher in the springtime than a splash of Robin’s Egg blue on your Easter eggs–or, in this case, cake?

Once I baked the cake, I removed it from the pan and flipped it over (sometimes the top of the cake is caved in a bit or dimply). ALWAYS FLIP YOUR CAKE OVER IF YOU’RE AN INEXPERIENCED BAKER LIKE MYSELF. The bottom is just so perfectly flat and ideal for frosting. My cake looked like this: caramelly sweet, dense, moist and just delicious!

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After the cake cooled, I wrapped it in plastic wrap and let it sit over night. NOW THAT IS THE TRICK TO FROSTING A CAKE! If you do this, you are much less likely to smear crumbles of the cake into your frosting during the frosting procedure. Do you know what I’m referring to?

Then I cut an egg shape out of “cereal box” cardboard to use as my template for cutting the cake. Yes, I salvage all my cereal box cardboard for a variety of uses 🙂

 

I cut the “egg shape” of the cake the following morning:

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I made my frosting and prepared several bowls for experimenting with colors to use.

 

Voila! Our vernal celebration.

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I also thought-up these little chick and bunny rabbit placemats from some scraps of felt I had laying around. Just use a template that you have on hand (I used a chick plate–sorry, breakfast remnants still stuck-on) and a hot glue gun to seal on eyes and other features like cotton tails and carrots. SUPER FUN! I will be using these for next years spring décor too.

 

Here is the cake recipe link (the only thing I did differently was use 4 eggs instead of 5, bake for 35 minutes instead of 25 and I substituted whip cream for buttermilk–only because I didn’t have any on hand). The cake tasted delicious!

White Scratch Cake Recipe

Also, did you notice the chicks standing in the grass in one of the previous pics? That was one of my “dumb creations”. Just make cute chick cut-out’s from your old cereal boxes, paint them yellow, glue to skewers and prop them up in a box

 

Delicious Chicken Schnitzel Sandwich (Lunch Leftovers idea)

Delicious Chicken Schnitzel Sandwich (Lunch Leftovers idea)

A couple nights ago my husband suggested that we make Chicken Snitzel for dinner. Reminiscing of our 3 years spent in Germany, I thought, of course! Let’s try it.

It was a very simple recipe and you make it just like you would make a pork or Weiner Schnitzel.

The trick for any Snitzel recipe is to use fresh meat (preferably meat that you just purchased) and then brutalize the life out of it with your kitchen mallet. For chicken, you won’t have to pound the meat as much.

1.Season the chicken cutlets with salt

2. Dip in flour (shake off excess)

3. Dip in egg (shake off excess)

4. Dip in Garlic and Herb Breadcrumbs.

5. Fry in 2-4 inches of vegetable oil.

5. Blot off oil.

6. Put on Kaiser bun with your kind of condiments.

Leftovers for Lunch, Yes Please!!