Hello friends! I have to start by saying THANK YOU for sharing your wisdom, expertise and inspiration last week in the midst of my baking crisis. We have been cooking up a storm in our kitchen all week and have had some great success.
First, a couple favorites:
Oh She Cooks lovely Banana Bread– It was sweet, golden and beautiful. I squealed with glee when we pulled it out of the oven! And I love that she takes the bread one step further to make french toast. I think next time we will add some cinnamon and berries.
The Double Chocolate Espresso Almond Cookies from Brandi at The Healthy Flavor tasted DIVINE. They tasted even better than any “regular” brownie plus I got to eat the dough without any egg-related fears. I substituted ww pastry flour instead of all purpose and Cafix (powdered chickory root) for espresso. Oh, and I forgot the chocolate chips when gorging myself on the cookie dough…. oops. I still need to play with the leavening for the right thickness due to the altitude, but regardless, this recipe is a keeper.
Lastly, tonight’s oh-so-tasty sweet potato crockpot chili, adapted from a recipe by Chocolate Covered Katie.
Garden Fresh Sweet Potato Chili
1 large onion, diced (or half of a monster walla walla, like I had)
2 medium sweet potatoes (or yams, whatever you like to call them)
3 cups zucchini, diced
3 cans beans, drained and rinsed (I did 1 can kidney, 2 cans black)
4 tomatoes, diced
1 green pepper
3 T chili powder
2 tsp cumin
1 tsp sea salt
3 c water with 3 tsp veggie boullion
Put it all in the crockpot and stir together. Cook on LOW for 5-6 hours.
15 minutes before dinner, cook up some Creamy Polenta.
1 c corn meal
3 c unsweetened almond milk
1/2 tsp salt
Bring milk and salt to a boil. VERY SLOWLY pour and stir in corn meal (or it will clump up, promise.) Bring to a boil and remove from heat. Stir until it is a smooth consistency. Let stand for a couple minutes.
Scoop a few spoonfuls into the bottom of individual dishes and top with chili. Garnish with lime and cilantro. Delish!