I don’t normally talk in such definitive terms but: We’ve all been making Buckeye Balls incorrectly for the entirety of man kind. It’s true. The correct recipe follows.
1 (6.5oz) container of PB2 with chocolate
1/2 of the same container filled w/ powdered sugar
2 tbs virgin coconut oil
6 tbs dark spiced rum
3 tbs coconut coffee creamer
chocolate bark, melted
In the bowl of an electric mixer using the paddle attachment, lightly mix PB2 and powdered sugar. Mix in the coconut oil and blend for about a minute until it’s even distributed through the bowl. Add in the rum, 1 tbs at a time, until the batter has a sufficient rum taste but doesn’t knock you over. Then add the coconut creamer until the mixture just comes together. You might not use all of the creamer. It should look like this:
Roll the dough into balls worth one or two bites. Refrigerate them for half an hour. Melt chocolate bark by the directions provided (Or make your own using your favorite chocolate and a scoop or two of shortening. I was lazy today.) Cool until you can just touch the chocolate enough to work with. Swirl each dough ball into the chocolate bark, and then set on a lined cookie sheet.
Refrigerate until set, then serve. Then thank me. Often. I’m freezing them and sending them to Costa Rica, because I want to be that far away from their magnetic wonderfulness.
For whatever reason, last night I was struck with a poweful urge to make cinnamon rolls. I had no yeast, but managed to find some at the neighbor’s house. I had no cinnamon either so I used a random assortment of spices in our rental house. I also didn’t have any pecans, only an enormous Costco tub of mixed nuts, so I chopped some up and used them. The resulting batch is enormous so I split it into two pie pans and an additional small pan. 1 pan was for us this morning, the others are being ferried to other homes for cooking and eating.
I think I haven’t been struck by an urge to make cinnamon rolls since well before I met Andy, which is like 6.5 years back. So I guess these are 7 year sweet rolls.
2 cup coconut milk
1 cup maple syrup (grade B is what I have)
2/3 stick of butter
.25 cup half and half
2 pkg yeast
5 cups flour
1 tbs Salt
Place 1 tbs brown sugar in a well oiled 9 inch pie or cake plate.
Melt butter in the coconut milk, then add syrup and cream. Allow the mixture to cool until just warm enough that you can put a finger in and not get burned. Add yeast and let sit until the mixture bubbles.
In a large bowl, mix four cups of flour and about a tablespoon of salt. Make a well in the dry ingredients, and pour in the milk mixture. Mix with a spoon until combined adding another cup of flour as necessary to make a sticky dough. Let the dough rise until doubled in volume, about an hour.
1 cup brown sugar
1 tbs cinnamon
1 cup mixed nuts, chopped
1 stick of butter
Mix all ingredients together with a fork.
Spread risen dough on a large, floured work surface. Roll the dough out into a rectangle to about 1/3 inch thick. Sprinkle the filling evenly over the dough, then roll the dough up like a jelly roll. Pinch the seam closed along the long side. Slice in 3/4 inch cross section and place cut side down in prepared pans so that there is some space between the rolls.
Allow to rise over night (8-10 hours) in the refrigerator. In the morning, bake at 350 until golden, about 25 minutes. Turn out onto a plate immediately
We’re far far from home right now in Vermont. Having put our little spot in Dripping Springs on the market, we decided to stay away for 6 months. The first we spent in a friend’s snow bound cabin in St Adolphe d Howard, about 2 hours from Montreal. The next 5 months, we’re spending in our preferred rental house in Burlington, Vermont.
The thing about me is that though I love to travel and feel the various textures of the world, I am an inveterate home body. To me, the best part of any ocean crossing adventure is the pull I feel, constantly, to return to my not so tidy hobbit hole.
Here I am now, 3 months homeless. I have no permanent address, and my babies are sleeping on crib mattresses on the floor. The hobbit in me quivers.
If there’s one thing I do better than feather a nest however, it’s plan. I have lists, databases, and maps of potential next homes. I have flowcharts in my head of just how our move southward will go. I also have custom furniture.
My brother in law, Matt Mitchell, it turns out is quite the artist when it comes to woodwork. He has recently founded a custom furniture business called Austin Joinery. He’s building a portfolio, and so I managed to commission two very special beds for my girls. These will be the first feathers laid in my next nest and I find it appropriate that they are for the girls, made by family, and flecked with symbolism.
As it stands, I have no permanent address. I have a home, the place I carry with me to where ever Andy and I land. My nest is only really in my mind just now though, and these two pieces of furniture built with the aid of a talented craftsman, are the first feathers I have for it.
Okay. I admit once and for all that I don’t measure anything. Ever. So you’ll have to use your eyeballs when assembling these muffins because they were both the bomb and the diggity. If it looks too wet, add more dry. If it looks too dry, add more wet. We’re grown ups and can handle this, right?
3 horrendously over ripe bananas I’d forgotten on top of the fridge
1/2 cup unsweetened apple sauce I needed to be rid of
2 sticks unsalted butter, melted (Yes. You read that right.)
1 tsp vanilla
3/4 cup maple syrup (I really just glugged until Andy shouted “HOLY SHIT!”)
1 tsp kosher salt
1 tsp baking soda
1 tsp baking powder
2 cups unbleached flour
1 cup pecans or walnut pieces
Beat the bananas and apple sauce until smooth. Slowly wiz in the melted butter. Add in the rest of the ingredients one at a time except the nuts. Fold those in at the very last minute.
Pour into lined muffin tins, almost filling each cup. Bake at 350 for about 20 minutes until just done. Makes about 2 dozen muffins.
I just got my 2012 year in review and it basically tells me that I haven’t blogged since my 2011 year in review. My dude is at least partially responsible for those fireworks on your email thingy, so he got to be amused to see what would happen when a person had exactly one post. January 1. 1 firework blast. And there was much rejoicing.
It seems like most of the people that find me by search terms are looking for information on Tibial Plateau fractures. I had one on January 25, 2009. It’s an easy date to remember because it’s about 12 hours after this happened:
The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.
Here’s an excerpt:
600 people reached the top of Mt. Everest in 2012. This blog got about 2,900 views in 2012. If every person who reached the top of Mt. Everest viewed this blog, it would have taken 5 years to get that many views.
The WordPress.com stats helper monkeys prepared a 2011 annual report for this blog.
Here’s an excerpt:
A San Francisco cable car holds 60 people. This blog was viewed about 2,700 times in 2011. If it were a cable car, it would take about 45 trips to carry that many people.
For most of this pregnancy I’ve been trying to keep my carb count and glycemic index low. I figure that with a few pounds left over from Moxie and a strong family history of diabetes, the last thing I need is to go sugar crazy. I am; however, plagued with an abundance of ripe bananas since the world’s cutest toddler will only eat them in exactly the right window of ripeness. I came up with this version of a low carb banana nut bread by starting off here. My version is basically doubled, but with more banana, more leavening, and less sweetener and oil. It wasn’t very flavorful until fully cooled and was very slightly grainy. Otherwise, I give it a thumbs up.
6 ripe bananas, mashed
3/4 cup agave nectar
3/4 cup olive oil
2 tsp kosher salt
1 tbs cinnamon
2 tsp ginger
1 tsp baking powder
1 tsp vanilla
3 1/2 cup chickpea flour
1 cup chopped pecans
Mash very ripe bananas in a bowl using a wooden spoon. Stir in all remaining ingredients. The batter will be pourable. Distributed it into 2 prepared loaf pans. Bake at 350F for approximately 35 minutes until a toothpick comes out clean.
Roughly figured on fitday.com (assuming 24 servings) I get
Total carbs: 16g
Total protein: 5g
Total fat: 12 g
In regular banana nut bread
Total carbs: 30g
Total protein: 3g
Total fat: 10g