Not that all summers aren’t, but this one in particular is feeling just insane. My best friend’s and I just got together last weekend in Madison and before we drove back to Minneapolis we were all on the couch, phones in hand, scrolling through our calendars and someone said “what’s everyone last weekend in October looking like?”
I love being back in Minneapolis and I’m trying to say yes to just about everything. But, summers in the Minnesota are nothing if not these three things:
so stressful, so much fomo
THE BEST 😉 obviously
“that weekends no good for me I’m going to a wedding/cabin/bachelorette party/bridal shower/baby shower/concert/the lake/camping”
So here’s a little recipe to help get you through the week.
It’s relatively cheap and easy, so that’s helpful since I’m always mortified looking at my bank account balance May-August (cocktails on the patio, anyone?)
Quick whip a batch of these up on Sunday, or Monday if your weekends are too busy, and enjoy 1-2 bars for breakfast all week long.
blueberry oat breakfast bar
makes 9 square bars
2 cups GF oats, seperated
1 cup almonds
2 scoops of vegan vanilla protein powder, optional
1 cup blueberries
1/2 cup pitted and chopped dates
1/2 cup pure maple syrup
1/2 teaspoon vanilla
pinch of salt
Preheat oven to 350°F.
In a food processor combine 1 cup oats, almonds, protein powder and salt.
Blend until combined. Add dates and process for another 30 seconds or so.
Add fresh blueberries, remaining 1 cup oats, maple syrup, vanilla.
Blend until sticky and all ingredients are incorporated.
Press down mixture in a parchment covered 8×8 square pan and bake for 20-25 minutes.
Like every other white girl you know, Fall is my favorite season.
Not because of the apparent religion that is pumpkin spice lattes because those are surprisingly gross. But because the weather is still summer with the addition of a cool breeze that turns cheeks pink while bundled up outside with coffee and a book. That shit is MY religion.
These scones are Fall in every bite. They’re screaming to be packed in a checkered picnic basket and brought along on a scenic coastal drive. Please do me a favor after you pick your traditional apples, make these and enjoy the fruits of your labor all week long.
apple cheddar rosemary scones
makes 8 scones. inspired by a smitten kitchen recipe.
2 tart apples
1 1/2 cups all-purpose flour
1/4 cup sugar plus 1 tablespoon for sprinkling
1/2 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small cubes plus additional for baking sheet
1/2 cup sharp white cheddar
1/4 cup heavy cream
2 sprigs fresh rosemary, leaves stripped from steam and minced
Preheat oven to 375 °F.
Peel and core the apples, then cut into small, bite size chunks. Place them in a single layer on a baking sheet and bake for about 20 minutes. Remove from oven and let cool completely. (You can speed this up in the freezer for about two minutes).
Sift flour, sugar, baking powder and salt together in a medium sized bowl. Set aside.
if using a hand or stand mixer continue here:
Place butter in the bowl of an electric mixer with a paddle attachment, along with the cooled apple chunks, cheese, cream, rosemary and one egg.
Sprinkle flour mixture over the top and mix on low speed until the dough just comes together. Do not overmix.
if not using a mixer continue here:
Using your fingers or a pastry blender rub the cold butter into the flour mixture, until the butter is completely blended into the flour mixture, looking almost like course sand.
Add cooled apple chunks, cheese, cream, rosemary and one egg into the bowl and mix together with a wood spoon (or your hands) until combined. Do not overmix.
come back together here:
Generously flour your counter top and place the dough on top of it. Sprinkle with flour.
Using a rolling pin or your hands, gently roll or pat the dough into a 1 inch thick circle.
Cut into 8 wedges. Transfer to a baking sheet that has been buttered a bit.
Beat remaining egg in a small bowl. Brush scones with egg wash and sprinkle them with remaining tablespoon of sugar.
When Dayne and I moved to Michigan, we brought our tradition of making big Sunday breakfasts with us. Naturally, every wintery weekend was spent making gargantuan omelets or stacks of pancakes (preferably with a cup full of hot coffee in hand, dancing around the kitchen).
Last weekend we switched it up for something more seasonally appropriate: lemon chia seed pancakes. They’re light and lemony, and the greek yogurt in this recipe make your everyday pancakes feel fresh again. Served with fresh fruit, maple syrup or even a big dollop of whipped cream is the perfect way to start your Sunday morning.
lemon chia seed pancakes
makes 15-20 pancakes
2 cups all purpose flour
2 tablespoons chia seeds
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup greek yogurt
3/4 cup milk, or water
5 tablespoons sugar
2 tablespoons coconut oil, melted
1 tablespoon fresh lemon juice
2 teaspoons finely grated lemon zest
In a medium bowl, whisk together the flour, chia seeds, baking powder, salt and baking soda.
In a large bowl, whisk together the yogurt, eggs, milk, sugar, oil, lemon juice and zest. Add the dry ingredients to the wet ingredients and whisk until well combined.
Heat a heavy duty skillet over medium heat. Add 1 tablespoon butter or coconut oil to the pan and turn the pan to coat evenly.
Pour pancake batter in to the hot skillet (roughly 1/4 cup). Cook until the bubbles appear on the surface of the pancake, 1-2 minutes. Flip and cook the other side, about 1 minute.
Keep pancakes warm on a baking sheet in the oven set at 200 degrees F while you finish making the rest of the pancakes.