I am officially on maternity leave and it feels stranger than I’d imagined. I thought it’d be all about catching up on novels, leisurely baking and maybe sewing a little something for Sprout. Going on lots of walks with friends and out to lunch. The reality is that most people are working during the week and can’t just sneak away for lunch dates, and sitting around the house aimlessly reading seems to make me antsy. Instead, I find myself deciding that certain tasks have immense and immediate purpose (when they never seemed to before): repotting our house plants, researching new insurance plans, and planning a new product line for Marge for 2016.
In the midst of all of this though, I’ve found some time to catch up on Netflix movies (any recommendations?), went out to Lebanese food with Sam, and finally made it to a cafe on Capital Hill I’ve been wanting to try for quite some time. It’s gotten a bit chilly in Seattle this week so I’ve been making lots of cider and chai in the afternoons for an energy boost, and there certainly doesn’t seem to be a shortage of soup-making or baking — which brings me to these not-too-sweet, protein-packed blondies that I’ve taken quite a liking to.
This blondie recipe is from Tara Desmond’s wonderful cookbook, Fully Belly: Good Eats for a Healthy Pregnancy, which has been a great resource while I’ve been pregnant (in addition to actual recipes, there’s valuable nutritional information and tips on alleviating common pregnancy symptoms, along with stories from real women). In truth, it’s a keeper even if you’re not pregnant — Tara’s approach to food is similar to mine: she tries to minimize too much sugar, experiments with whole grain flours in her baked goods, and goes heavy on the protein and seasonal fruits and produce. I made her Beef Stew a few nights ago to freeze for the baby and then figured it was only fitting to balance that endeavor with something sweet.
These blondies turned out a little cakier than I’d expected which led me to the conclusion that they seemed most suitable for breakfast as well as dessert (I’m easily swayed on this count). If you like a super dense, sweet blondie, these may not be your favorites. But I love how they’re really packed with roasted almonds and bits of good chocolate, and how they have a good hit of protein from the almond butter, almond meal and actual nuts. They’re a great little snacking bar — which I’m really appreciating as I spend more and more time at home. I ended up slicing and freezing half of these for when the baby comes and we’ve not-so-slowly enjoyed the remainders.
For those of you who wrote in with tips for recipes to make ahead and freeze for baby: thank you! They were so helpful, and I still have a few bookmarked. So far, we’ve stocked the freezer with Tara’s aforementioned beef stew, Heidi’s delicious farro soup (you guys must make this!), a simple butternut squash soup, Italian braised pork, shredded beef for tacos, a bunch of pre-cooked whole grains like quinoa and farro, and rye brownies from my last post (as well as a few of these blondies). I think it’s safe to say that we will not starve.
Tara calls for white chocolate in these blondies, but I opted to use dark 70% chopped chocolate instead — certainly use whichever you prefer. And if you don’t have almond meal or almond flour at home, you can pulverize raw almonds in a food processor until they reach a coarse flour-like texture; just be careful not to overprocess or you’ll have almond butter. I used a little more salt, and vanilla extract instead of almond extract (which the recipe calls for) simply because it’s what I had on hand.
Loosely adapted from: Full Belly
Preheat the oven to 375 F. Line an 8-inch square baking dish with a square piece of parchment paper, tucking in the corners so that the paper is flat against the bottom and up the sides.
Put the almond butter, butter, and brown sugar in a large mixing bowl. Use an electric mixer to beat at medium speed until smooth, about 5 minutes. Add the vanilla extract and the eggs one at a time and beat until smooth, about 3 additional minutes.
In a medium mixing bowl. whisk together the whole wheat pastry flour, almond flour, all purpose flour, baking powder and salt. Sprinkle one third of the dry ingredients into the wet ingredients and mix for about 20 seconds. Repeat this twice with the remaining dry ingredients. Add the chopped chocolate and almonds, folding them in completely.
Scrape the thick batter into the parchment-lined baking dish and press it out evenly and into the corners. Bake for 20-25 minutes, or until the tops and sides are light brown and a toothpick comes out clean. Take care not to overbake, which will dry them out. Let the blondies rest in the baking dish for at least 10 minutes before lifting them out. Let cool completely before slicing into large or small squares / bars (whichever you prefer).
Store in an airtight container or wrap tightly in plastic or parchment paper for up to 5 days.
On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing.
This past week we've had quite a heat wave in Seattle. I've been getting into the bakery early in the mornings so as to avoid the afternoon heat + hot oven combination, and it turns out the upstairs of our new house is quite a little hot box. I bought some aggressive blinds and a new fan and am hoping both will help cool things down a bit. The wool blanket is in the linen closet for the season, and Sam's been making iced tea like it's his job. Summer has arrived! A few nights ago, the thought of actually doing much real cooking seemed a bit overwhelming, so I figured it was time to dig out the ice cream maker and get to work. I'd wanted to do something with the beautiful strawberries we have in the markets right now, but it seems every time I get a little pint it's gone before I have the chance. They are just so incredibly sweet, and it seems a shame to do anything other than eat them right out of the container, preferably while sitting on the Moroccan picnic blanket you brought back from honeymoon on the lawn in your new backyard trying not to stress out about the incredible, insurmountable number of weeds. So. Many. Weeds. But cherries: somehow the bag of cherries made it safely through the weekend, so I set about to find a great cherry ice cream recipe.
When you have an eight month old baby, making social plans can be hard. Especially in the evenings. When I was pregnant, I read Bringing up Bebe and one of the big premises of the book is how the French feel strongly that babies and children can fit into your lives and that you shouldn't have to change and alter everything to accommodate them. I remember reading the book and thinking: YES! Life will be just as it was, except we'll have a small baby in tow. Obviously a few things would likely be different, but I didn't want to change our routines, change the way we cooked or approached time off together, or see our friends any less. Well of course I'm the fool. Or at the very least, I'm not as French as I thought I was. Today, we very much schedule things around Oliver's nap schedule and bedtime, but thankfully we have a lot of other friends with kids who get it. Friends who make homemade cookies, own ice cream businesses, and have really great taste in music. Friends who host the kind of occasion that warrants homemade hot fudge sauce and eating dessert first.
We're back! After a restful few days in Lake George, I ended up flying home while Sam spent a little time with his family in New Jersey and a few days in New York City by himself before taking the train all the way back to Seattle (a solid four day journey). If you know Sam, this isn't surprising; he loves trains. When he's gone, I quickly revert back to my single gal days of eating veggie quesadillas for dinner (over and over) and staying up working later than I'd like. We would talk on the phone often as Sam would narrate his very full days in New York City and the stops and layovers he had while on the train. After a few days of me lamenting the fact that I wasn't there to experience it all with him, he encouraged me to ditch the quesadillas and do something special for dinner. See a movie. Go to the museum for just an hour. In short: I needed to get better at dating myself.
I received The Sprouted Kitchen Bowl + Spoon cookbook in the mail not long before we moved to our new house, and I remember lying in bed and bookmarking pages I was excited to try but also feeling overwhelmed with where to start: the truth is that this summer has been a relatively low-inspiration / low energy time in the kitchen for me. I'd been chalking it up to pregnancy but when I think back and if I'm honest with myself, my cooking style tends to be very easy and produce-driven during these warmer months. I rarely break out complicated recipes, instead relying on fresh tomatoes and corn or zucchini and homemade pesto to guide me. But last night I cracked open Sara's book and pulled out a few peaches I've had sitting on the counter, fearing their season may be nearing its end. This morning as I was making coffee, I sliced up the peaches, toasted the pecans and churned away -- having a bite (or maybe two) before getting it into the freezer to firm up.