Archives for posts with tag: recipes

Want your house to smell like cinnamon and pumpkin? Want super light, flour-free deliciousness? I posted this recipe before but, it’s that good!

Gluten Free Pumpkin Almond Brownies


1 C almond butter

1.25 C pumpkin purée

2 eggs plus one yolk

1/3 C date syrup (I used maple)

1 t baking soda

1 T cinnamon

1 C semi sweet chocolate chips


Mix almond butter and pumpkin until smooth.

Add the rest of the ingredients and mix until smooth.

Pour into a greased 8×8 or 9×9 baking dish, depending on if you like thinner and or thicker.

Bake at 350 for 25-30 minutes.

Cool and/or refrigerate. Can be frozen too.


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I returned from LA one day ago and have felt epically ungrounded since. With a list of things I should be doing, how to ground and come back to earth after several weeks, months actually, of floating this way and that? 

Chop wood. Haul water. Or, cook, clean, and listen to Bob Marley as the case may be. Tangible, simple, doable things that keep me out of my head and in the present moment. And, I end up with a clean house and delish meal as a result. Bonus! 

Today’s menu is kale and basil pesto over porcini ravioli, thanks to Trader Joe’s, or your local farmer’s market. 

1 bunch kale

1 bunch basil

4-6 cloves garlic

1/2 c olive oil

1/2 cup walnuts

1/2 cup Parmesan

Salt and pepper. 

Put it all in a blender and blend until smooth. 

All measurements are approximate and you should add more or less depending on preference. Bon Apetit. 

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 Sometimes it raining out, you’re just beginning to feel normal after two weeks of being ill, you are going to a potluck the next day, and while playing Words With Friends the word rhubarb, albeit missing an ‘h’, pops up and you decide to put on your apron and bake.

Strawberry and Rhubarb Crumble.. .Super springy and will make your house smell fantastic.

And it’s a great excuse to put on that apron you don’t wear very often. Or, if you need a new one, check out the vintage inspired ones at

Bon Apetit!

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Yes, another easy and delicious recipe guaranteed to make your house smell good while simmering! Apple Ginger Sauce. Great as a snack, mixed with nuts and grains for breakfast, or on the side of a stack of pancakes. 

I cut up about a dozen smallish Gala apples, a very decent length of ginger and put these in a pot (unpeeled) with the juice from half a lemon, a couple of tablespoons of honey (Curve Ahead Honey from my mom and step-dad’s bees!) two cinnamon sticks and a few tablespoons of water. All of these ingredients can be played with, adding more or less of what you think tastes good. Let it simmer on low heat until the apples are mushy. Serve hot or chilled. 

 In case you couldn’t tell, I’m unemployed, it’s winter, I love good food, and I’m on a budget until a new job presents itself… Time to cook!

This is my newest fave recipe, super easy and delish! Black beans, quinoa, sweet potato, avocado, greens, feta, and green chile salsa. I like to mix it all up in a bowl, but it would be just as good in a burrito! 

As I went through my 2015 receipts recently, I was shocked at the amount of money I spent on supplements. Hundreds spent on iron, zinc, vitamin D, Bs, C, and dozens more. And, I’m not really convinced they did anything. So, I’m making a new resolution and am determined to try to get my vitamins and minerals from my food instead of bottles. 

Bon Apetit! 

 Sometimes (like on a Monday in January when the costuming job you thought you were about to start falls through, and you just watched Downton Abbey’s characters smear butter onto thick cut teatime slices of bread, and it’s really cold outside) all you can do is put an apron on over your overalls and bake some bread!

I’d never actually made bread until today, though I remember the smell from childhood. My friend Alethea’s Artisan Boulè recipe has been sitting in my inbox for over a year and turned out to be simple, delicious, and is guaranteed to make your house smell good while baking, in all of its gluteny goodness.

 Alethea’s Artisan Boulé

(For free form round dinner loaves and pizza crust)
1.5 TBS dry active yeast

1.5 TBS sea salt

1 TBS honey

3 c. Lukewarm water


Add 6.5 c unbleached white flour

Stir w/ wooden spoon

Cover not airtight for 2 hours

Once the dough has risen, you can refrigerate in an airtight container for about 2 weeks. If you refrigerate, let the dough you are using sit out for 1/2 hr, then bake. You can also freeze loaves for months.

This batch makes about 2 dinner loaves and 1 pizza or  2 big loaves.

When I make the boulé loaves,  wet hands, take the chunk you want to use and toss back and forth and dust with flour till round.

For pizza cover pizza stone with cornmeal.

At about 30 min I cover the top of the bread in butter

Bake 375 for 50 minutes.

Smear with butter, jam, avocado or whatever sounds good. Enjoy!


This is a really easy recipe for a delicious pie, slightly more interesting than basic apple pie because of the sour cream!
Sour Cream Apple Pie Deluxe


Pears Pears Pears

A link to 15 fantastic recipes using the pears that are falling off trees this time of year.


Last night my fridge was looking a bit bare. I hadn’t been shopping in almost a week and what was left wasn’t looking that appealing. But, not wanting to go out, I decided to make something with what I had.

I pulled out kale that had gone from dark green to a lighter, yellow color, but was still good, a huge zucchini, some chicken sausage from the freezer, Parmesan, sage and rosemary from a flower bed outside, salt, pepper, and olive oil. These were all chopped, poured, and sprinkled into a pot and allowed to simmer over medium heat for about 30 minutes. Initially I thought I’d mix it with some pasta, but in the end it seemed at once both light and substantial enough on its own. With a glass of Pinot Grigio, it was quite delicious.

This morning I rode my bike to the downtown farmer’s market to replenish the goods. Though I try to branch out periodically, I am lured by the same farmers and items almost every week. I went for the mix of yellow and red cherry tomatoes, summer squash, kale, sunflower micro greens (!) and a loaf of cardamom fig bread that sounded too good to resist.

Upon returning home, I heard a story on the news about a stomach flu being linked to a salad mix grown in Mexico and served at several chain restaurants in the Midwest. It made me glad that the produce I just bought is produced on a small scale by people I see every week and only has to travel a few miles to be sold.




Dear Mom,

Dear Mom, will you please make German pancakes? I love you, Love Claire
A note left on my parent’s bedroom door circa 1985. Further proof that I have always been slightly fanatical about brunch.

German Pancake Recipe
1/4 C butter
1 C all purpose flour
1 C milk
6 eggs lightly beaten
1/8 t salt

Preheat oven to 350. Melt butter in medium baking dish, a cast iron skillet works great.
In a medium bowl, mix flour, milk, eggs, and salt. Pour the mixture into the prepared dish.
Bake until puffy and golden, usually 30-40 minutes.
Serve with lemon and powder sugar, syrups, fruits, jams, anything.
Really easy and delicious, serves 4-6.
Can substitute gluten free flour and your choice of milk. And can use coconut oil instead of butter.