Keto Almond Joy Bites and the Compliment?

My husband has a funny way of giving compliments, well at least to me.  The other day We were talking to my mom and we said something about how important it was to keep a schedule, even when working from home.  How you have to get up, get dressed, get to work on time and make life as normal as possible in these abnormal times.  He then said, "Yes, Toni even has a schedule for cleaning; Monday she cleans the floors, Tuesday the bathrooms...I never knew she was such a good cleaner."

So, does that mean he thinks I never cleaned before or that I just didn't do a good job in the past?  I'm still not sure how to take that.

Well, I'm putting away my Halloween stuff and getting out Christmas.  I don't want to hear it, yes Christmas is coming out now.  My tree will be trimmed and beautiful before the weekend is over.

I made it through Halloween without eating any sugar and I plan to make it through the holiday season the same way.  One of my tricks is to always have something delicious in case that sweet tooth hits.  I made these little Almond Joy bites so I wouldn't be tempted by anything else.  Everyone got candy on Halloween and so did I.  

And now, when my husband hands me a back-handed compliment, I can just smile and eat another candy bite. These make everything sweeter.

 Keto Almond Joy Bites

1 can (13.5oz) full fat coconut milk

3 Tbsp. confectioners Swerve, or powdered sweetener of choice

1 tsp. vanilla extract

1/4 cup melted coconut oil

1/4 tsp. salt

2 1/2 cups unsweetened shredded coconut

36 almonds

1 cup sugar free chocolate chips, I like Lily's

1/2 tsp. coconut oil

In a medium saucepan over medium-high heat, bring coconut milk and sweetener to a boil, reduce heat and simmer until milk has reduce by half, about 30 minutes.  Remove from heat and add vanilla, coconut oil and salt.  

Meanwhile, measure shredded coconut into a large mixing bowl.  Pour coconut milk mixture over shredded coconut and mix well.  

Place a sheet of parchment paper on a large cookie sheet.  With a small scooper or two teaspoons, make 36 mounds of the coconut mixture.  Put one almond on each mound and press to adhere.  Refrigerate until firm, at least 30 minutes.

Once the coconut mounds are firm, melt chocolate chips and coconut oil in a microwave safe bowl in 30 second increments, stirring after each 30 second increment, until the chips are melted and smooth.  Alternatively, you can melt the chips and coconut oil over a double boiler.  Dip bottom of each mound in chocolate and return to cookie sheet.  Once all mounds are dipped, use remaining chocolate to drizzle over the tops.  Return to refrigerator until chocolate is set.  Keep refrigerated for 1 week or frozen for 3 months.  (I usually freeze half and keep half in the fridge)

1 year ago:    Chocolate Fudge and Bragging on My Husband

3 years ago:   Missing Mr. Roger's Neighborhood

5 years ago:   Meeting My New Great-Niece

7 years ago:   The Sprained Ankle and Kentucky Kiss - Drink of the Week

November 4, 2020  Sunrise 8:51 am  Suset 4:16 pm  Temp H -16/ L -26°F

Crush on a co-worker

I have a confession.  I have a crush on a co-worker.  I know office romances are not usually a good idea, but the heart wants what the heart wants.  This is new, it is a new crush and I don't think I can fight it anymore.  Ever since I've been working from home, the guy who works right next to the employee kitchen has caught my eye and I'm smitten!

So, I decided to take a snack to work, one that I could share, and see if my new co-worker would like some and maybe we could sit down together and visit, this grain free granola is perfect for that.  They say the way to a man's heart is through his stomach.  This is the perfect little snack to share.  I think he likes me too because he brought me a cup of tea when I was in a zoom meeting.  Who knows where this office romance might take us!

I will say my three other new co-workers are kind of jerks.  If they aren't whining to get into my office, they are wrestling, yelling at anyone who walks by the windows, and threatening the mailman.  I would complain, but I don't want to be THAT co-worker.

All in all, week three working from home is going o.k.  We are healthy and safe and have a lot to be grateful for, so I won't complain about those three rowdy co-workers, but I'm not sharing my granola with them.

Blueberry, Maple Granola

1 1/2 cups pecans

1/2 cup walnuts

1/2 cup almonds

1/2 cup shelled pumpkin seeds, pepitas

1/2 cup sunflower seeds

1/2 cup sugar-free dried blueberries

1/4 tsp. salt

1/4 cup butter, melted

1/3 cup granular monk fruit sweetener, or sweetener of choice

2 tsp. maple extract

1 egg white

Preheat oven to 300°F.  Line a large sheet pan with parchment paper.

In the bowl of a food processor, add 1 cup of the pecans, pulse about 5 times.  Add almonds and pulse 5 times, add walnuts and pulse about 5 times, add remaining pecans and pulse about 5 times.  Remove blade from food processor bowl, or pour nut mixture into large mixing bowl. Add pepitas and sunflower seeds.  Set aside.

In a small saucepan mix butter, salt and sweetener.  Heat, stirring constantly, until butter is melted and granulated sweetener is completely dissolved.  Remove from heat  and stir in maple extract.  Stir butter mixture into nut mixture, add egg white and mix thoroughly. 

Pour granola onto prepared pan.  Bake for 15-20 minutes, stirring every 5 minutes.  Remove from oven and let cool completely.  Sprinkle dried blueberries over the top and gently mix, breaking up big clumps but leaving small clumps intact.  

Store in air tight containers in the refrigerator or freezer.

March 31, 2020  Sunrise 7:08 am  Sunset 8:43 pm  Temp. H 24/ L 0°F

Dog Disasters and Rewards for being on Time

I always think I have 10 more minutes than I really have, or I think I can get something done 10 minutes faster than I really can.  The mornings are worst, I always try to sneak one more job in before I have to leave the house and then I am always running late.  Dave likes to call it "Toni Time."

Well, I had a foot dr. appointment at 8:30 so I could go on my way to work and, of course, I thought I could sneak one more thing in before I left.  I was doing o.k. on time when I went to kennel the big dogs and they wouldn't go into the kennel.

They usually are really good about that because I always give them a little treat once the kennel door is latched.  But today, they would not go in.  I walked over to the kennel, opened the door wide and was about to yell at them for not getting in when I saw the pile of dog vomit on the carpet.  I'm sure I cussed a little, grabbed the carpet and tossed it to the side, sprayed and wiped down the concrete floor and threw a clean piece of rug in the kennel, and the dogs ran in.  I gave them their treat and turned to the soiled rug to throw it away.  The pile of puke was a garden glove Mooree must have eaten and then threw up.  A. Garden. Glove.

I just can't.

Here is Mooree with a little fabric pumpkin he keeps trying
to eat.  I'm sure I'll be cleaning this out of the kennel
any day now.

I don't even know where he got it from.

Well, I am making a deal with myself about leaving the house on time in the mornings.  If I can NOT add one more thing to my list and leave the house so I don't have to hurry to work, I am going to reward myself with a treat that evening.  I am all about the treats. At first I thought I'd have a treat on Friday, but who am I kidding, I'm not going to wait until Friday and to start with I probably won't make it a whole week without running late.

So, in order to convince myself that the treat is worth all that effort, I made this delicious treat to encourage myself.  I made it in the evening so I wouldn't be trying to finish it before I left the house in the morning.

I love turtle candies so when I saw this sugar free recipe I knew I had to try it.  They are the perfect combination of chewy caramel and dark chocolate with the crunch of the pecans.  Dave, who doesn't have a sweet tooth but he does love caramel, said they were good.  Coming from him, that is high praise for some candy.

You can find the recipe at All Day I Dream About Food

1 year ago:    Pumpkin Mug Cake
3 years ago:  Sex on a Snowbank
5 years ago:  Stuffed Pork Loin


November 7, 2019  Sunrise 8:58 am  Sunset 4:09 pm  Temp H 24/ L 11°F

Macadamia Nut Crusted Halibut with Garlic Cream Sauce

Macadamia nut crusted halibut in a puddle of garlic cream.

It was the weekend for hornet stings.  Hornets, wasps, I don't really know the difference but I do know we had some trouble with them in Seattle over the weekend.  

We were sitting outside with Gman and eating dinner, one pesky hornet kept buzzing us and landed on Gman's leg.  He was playing and didn't see it and bent his leg and started to squish the hornet, the hornet stung his leg.  Poor Gman didn't know what got him, but it hurt and he cried.  After we cleaned it and got an ice bag and some grandma cuddles he was doing better.

Then, the next day, we were at the park and a hornet landed on my finger and stung me.  I felt something and looked down to see that hornet just sitting on my finger. I flung it away only for it to continue to return and then sting me twice on the top of my foot!  We got out of there and Gman and I talked about our hornet stings for the rest of the weekend.

Well, Dave and I are home now, and other than a couple little red bumps, all is well with those stings.

It doesn't stop me from trying to get some sympathy from my husband (it's not really working), so I fixed this delicious halibut to make myself feel better.  The garlic cream sauce is so good, and so easy.  You can even make it when you have a hornet sting on your finger.

Macadamia Nut Crusted Halibut

4 3-4 oz. Halibut steaks, skin removed
1/2 cup roasted, salted macadamia nuts
1/4 cup grated parmesan
1 egg
2 Tbsp. coconut flour
2 Tbsp. coconut or avocado oil

Preheat oven to 350°F, warm a cast iron skillet (or other oven safe skillet) and add about 2 Tbsp. coconut oil.  Prepare breading station by whisking egg in a bowl with 1 Tbsp. water, place coconut flour in a second bowl. Chop macadamia nuts to a small grind (I use my coffee grinder reserved for nuts and spices or my food processor and pulse) and mix with parmesan in a third bowl.

Dip halibut in coconut flour and shake off well, dip in egg wash and cover with the nut/cheese mixture. In a cast iron skillet heated to medium-hight, brown the macadamia nuts, about 3-4 minutes a side.  Once halibut is browned, put cast iron pan in oven for 8-10 minutes or until fish flakes easily and is cooked through the middle.

Meanwhile, make garlic cream sauce.

Garlic Cream Sauce
1/2 cup butter
4 cloves garlic, minced
1/4 cup heavy cream

In a small heavy bottomed sauce pan, melt butter on medium low, add garlic and turn down to low.  Poach garlic for 8-10 minutes while fish bakes.  Add heavy cream and bring to a medium warm temperature.  Remove from heat, strain through a fine mesh strainer into a small pitcher or bowl.  Serve with halibut immediately.
Serves 4

I love the purple cauliflower I grew this year.

1 year ago:    New Adventures for Family
5 years ago:  Blackberry Cheesecake
7 years ago:  Nutella Meringues

August 26, 2019   Sunrise 6:12 am  Sunset 9:30 pm  Temp. H 64/ L 47°F

Sugar Free Peanut Butter Truffles and Getting Rained Out

There are a few things in life you can depend on, you gotta pay taxes, you need air and water to live and it will rain in Fairbanks the week of the Tanana Valley State Fair.  Well, I paid my taxes, I am breathing, I drank some water and, even as I write this, it is still raining.

We didn't really think things through or we would have stayed home last weekend.  The fair started on Friday and we headed out of town for the White Mountains and our favorite camping spot.  We only have two weekends left before my parents head back down to Tucson for the winter.  A little rain wasn't going to discourage us!  We are Alaskans.

Friday night we pulled into the White Mountains and our favorite camp spot was taken.  No problem (with a little grumbling from me), we moved down the road to the end by the river.  It was raining but we put out the awning and Dave grilled some wonderful burgers and I made a salad and some tator tots in the camper (nothing fancy on Friday nights).  We had a good dinner and played some cards and went to bed a little earlier than usual.  The sound of the rain hitting the roof of the camper is one of my favorite sounds, and the 40 mile an hour wind gusts rocked the camper and us to sleep.

In the morning, the area we were in was flooded.  The river had risen and was overflowing into our little part of the gravel.  Once everyone was awake and moving, we decided to move to higher ground.  The person who was in our favorite spot gave up and moved on so we moved into the gravel bar and out of the water.

This area is usually dry!  The water was right up to the firepit.

Dave's rock tower, two of the rocks are underwater.

The other side of the motorhome, again usually dry.

We had a late breakfast, played some cards and, since it was still raining, took a nap.  Dave built a fire and sat under a pop-up to stay (somewhat) dry.  I woke up from my nap and Dave came in to play cards.  My parents had lunch and a nap in their camper.  I looked out at the gravel bar and said, "Wow, look at all that standing water."
"It's not so much," Dave replied.
"Um, Look at that gushing little stream emptying into the gravel bar." I pointed out.
"Hmm, let me see where that is coming from." Dave said.
He headed off down the road, that was now full of water, and I started to pack up.
Not 5 minutes later, Dave came running back down the road and told me it was time to throw and go!
He let mom and dad know we needed to leave.  The main river on the left of us had overflown the banks in 3 places and was quickly filling the whole area with water.  The small stream on the right of us had also breached the banks and was filling the gravel bar we were on.  The road out was a running stream and the usually quiet little river was a mass of muddy running water and rapids.

So we packed up, got the wet dogs in the camper and headed home.  We had wonderful steaks and shrimp at home after we all dried off and got dry clothes on.

It all worked out well, we had a bit of an adventure and we were home all day Sunday so I could get the shopping done and make this treat.

I made this treat for a friend who was diagnosed with cancer and part of his treatment is to go sugar free.  I wanted him to see that sugar free didn't need to be "delicious treat free" and he seemed to enjoy it.  The really nice thing is this makes about 36 pieces so there was enough to share and some for home too!  Better than getting rained out over the weekend.

Peanut Butter Truffles or Sugar Free Buckeyes

1/2 cup butter
3/4 cup peanut butter
1/3 cup powdered swerve
2 cups defatted peanut butter flour, I use PB2
1/2 tsp salt
3 oz. chocolate, I use lily's dark
1 scant Tbsp. coconut oil
peanuts for top, optional

Line a large sheet tray with parchment paper.  Set aside.

In a medium microwave-safe bowl, melt butter and peanut butter.  Add sweetener, peanut butter powder and salt.  Mix well until it is fully incorporated and a dough consistency.  Roll into 36 1 inch balls.  Place on prepared sheet pan and freeze for 1 hour or place in refrigerator for 3 hours or overnight.

In a heat safe bowl melt chocolate and coconut oil (I use a microwave but you can also use a double boiler).  Stick a toothpick in the top of the cold peanut butter ball.  Dip ball in chocolate and let excess drip back into the bowl, I like to tap is lightly and then gently scrape the excess off the bottom.  Place on sheet pan to harden.  Remove the toothpick gently and push the toothpick hole closed with your finger or top with a peanut.

1 year ago:    Spinach-Artichoke Pull Apart Rolls and the Last Camping Trip of the Season
3 years ago:   End of the Camping Season
5 years ago:   Blackberry Cobbler and Sand Art

August 12, 2019  Sunrise 5:27 am  Sunset 10:21 pm  Temp. H 67/ L 54˚F

Chocolate Coconut Manna Truffles

It is funny how news can be exciting and sad all at the same time. 

My bestie, with whom I have coffee with every Saturday when I'm in town, and is the voice of reason I listen to, even if Dave says the same thing and I don't listen to him, is moving.  They both (she and her husband) have retired from education and their children , grandchildren and other family all live in the Lower 48.  They decided last spring to get their house on the market and move as soon as it sells.

Well, it sold and they are moving.

Now, on one hand, I'm so excited for them to be closer to their children and grandchildren. They will be closer to siblings and her mom.  They will be able to drive anywhere in a reasonable amount of time, and they can get airline tickets for $49 and fly across the country. This is an exciting time.

And on the other hand, I'll lose my Saturday morning coffee partner.  My voice of reason, my very kind beautiful friend.

And, at the same time, my niece and nephew have decided they are done with Alaska winters.  They are moving back east where my niece took a new job with her company and they are driving out right after Labor Day!  These are one of our most faithful camping partners, Sunday Family dinner attendees, fun game night couples, and friends.  They are also leaving.  It will be just Dave and me in Fairbanks all winter long (I'm not counting the hippy boy, yes he lives here, but he is busy with his own life and doesn't want to come over and hang out as much). 

So, I'm feeling a little sorry for myself. Don't get me wrong, I am really happy for my friend and my niece and nephew as they go on their next big adventure in their life, but it is all about me, you know, and I'm feeling sorry for myself getting left behind. And what do I do when I'm feeling sorry for myself?  I make snacks.
I made these coconut truffles.  They were so delicious I made another batch and took them to work to share.  These will be on a constant rotation in my "I'm feeling sorry for myself" treat rotation this fall.

Chocolate Coconut Manna Truffles
adapted from Nutivia website

1/4 cup coconut manna, softened
1 Tbsp. coconut oil, melted
1/2 cup cocoa powder
1/3 cup confectioner's Swerve
1/8 tsp. fine sea salt
1/4 cut chopped pecans

Optional for finishing truffles
cocoa powder
chopped pecans
chopped unsweetened coconut flakes

Line large sheet pan with wax paper or parchment paper, set aside.

Stir coconut manna to incoorportate any oil that rose to the top, melt slightly to soften if needed.

In a medium bowl mix coconut manna, coconut oil, cocoa powder, Swerve, salt and pecans.  Mix well.  With teaspoon or small scooper, make balls, roll with damp hands to form.  Roll in chopped nuts, cocoa powder or coconut flakes.  Refrigerate until firm. 
Makes 20 truffles

per truffle (with chopped pecans for rolling)
85 cal. 8 g. fat, 3 g. carbs, 2 g. fiber, 1 net carb, 1 g. protein

1 year ago:   Layered Panna Cotta and Dave's New Puppy
3 years ago: Chicken with Mushrooms and Almonds and Pranking the Hippy Boy
5 years ago: Cobb Salad and Putting Up Wood

August 23, 2018   Sunrise 6:03 am  Sunset 9:40 pm   Temp. H 64/ L 46°F

Almond Bread

I was gone for two weeks for work, a week in Pennsylvania and a week in Oregon.  I was finished with Pennsylvania on a Thursday and had to be in Oregon on Monday, so I spent the weekend in Seattle with the grand baby instead of flying home, and Dave flew down too.  Of course the baby had just gotten over a stomach bug and I caught it. So by the time I left Seattle, that stomach bug was just kicking in. Having the flu in a hotel is never as much fun as having it at home (is having the flu ever fun?), I will say the big fluffy towels in the hotel made a great bed the one night I had to sleep on the bathroom floor.  Luckily, I was able to work during the day, and other than one tough night the rest of the week in Oregon was good.

I am looking forward to two weeks at home now. I'll rest up and get ready for the next trip.  I do think I need to make a rule that I can only visit the baby on the way home, so this doesn't happen again.  It was bad enough last year when I caught the flu from the baby and I was headed home, I don't want to relive the stomach bug in the hotel room again any time soon.

Right now I am loving avocado toast.  I love it for breakfast, for lunch or for dinner.  I've been known to get home a little early and make avocado toast and sit on the back deck to eat it and enjoy the sun.  I'm home for two weeks in a row so making a loaf of bread and knowing I will eat the whole thing works for me.  One loaf of bread in two weeks - easy. 

This is an easy loaf to make.  I like it toasted with butter and avocado.  I've also put butter and garlic on it and served it as garlic bread with dinner.  If you were a sandwich eater, it would be good for a sandwich - I did toast some and slather it with peanut butter.  

Hmmmm I have been craving a grilled cheese sandwich, um gotta go..

Low Carb Almond Bread
from ditch the carbs.com

2 cups almond flour
2 tsp. baking powder
1 tsp. salt, or to taste
1/4 cup psyllium husk
4 eggs, beaten
1.8 oz coconut oil, melted
1/2 cup warm water

Preheat oven to 350°F.  Line loaf pan with parchment paper and spray with cooking spray.

Mix almond flour, baking powder, salt and psyllium husk in a large bowl.

In a small bowl beat eggs, add melted coconut oil and warm water.
Mix wet ingredients into dry ingredients and mix well.  Pour into prepared loaf pan and bake for 20-25 minutes or until a toothpick comes out dry.
Makes 15 slices

126 cals., 11.3 g fat, 3.9g carbs, 2g fiber
(Note: I plugged this into my Carb Manager and it says 6 total carbs, 4 g. fiber, 2 net carbs, 13 g fat, 5 g protein, 152 calories for 15 slices)

2 years ago:  Six Sisters Peanut Butter Chocolate Bars and the Lost Office Key
3 years ago:  Grilled Flank Steak with Apricots and Almonds
5 years ago:  Beer Braised Pork Loin with Warm Cabbage

April 10, 2018  Sunrise 6:33 am,  Sunset 9:12 pm  Temp. H 45/ L 26°F

Peanut Butter Granola

Well, I'm finally off antibiotics and seem to be healing nicely.  But, considering I've been on antibiotics since the end of October because of this lovely infection I figured I needed to do a little gut TLC and see if I couldn't improve the environment there.  Especially since our immune system lives there.  So, I am eating cultured foods.  I've added full fat Fage yogurt to breakfast, I've not been eating yogurt because of the carb count, but I have 10 days before travel season starts and I don't want to be on airplanes and airports and job fairs without bulking up my immune system some.  And while I do like plain Greek yogurt, adding a little granola sounded good, and peanut butter granola even better.

I was actually craving granola because a friend at work, who is also doing Keto, said she got a sample of granola in a Keto box she gets monthly.  Then she said she has made Keto granola and it was easy, so the thought of granola was percolating and then I saw this posted on the blog 'All Day I Dream About Food.'  It looked and sounded good so I was ready to make it.

This. Is. Fabulous.

Pecans and Almonds - after the blender

I like it chunky

It is as delicious as it looks

Over some plain yogurt or with almond milk, it is so good

Peanut Butter Granola
All Day I Dream About Food, Blog 

1.5 cups almonds
1.5 cups pecans
1 cup shredded coconut (unsweetened)
1/4 cup sunflower seeds
1/3 cup swerve
1/3 cup collagen
1/3 cup peanut butter
1/4 cup butter
1/4 cup water

Preheat oven to 350˚F.  Line large rimmed sheet pan with parchment paper.
In a food processor, process almonds and pecans until they resemble coarse crumbs, with some larger pieces remaining.  Transfer to a large bowl and stir in coconut, sunflower seeds, sweetener and collagen.
In a microwave safe bowl, melt peanut butter and butter together in microwave, stirring to combine completely.  Pour over nut mixture, sprinkle in water and mix.  The mixture will clump.
Spread mixture on prepared cookie sheet and bake for 30 minutes, stirring 1/2 way through.
Let cool and enjoy.
Makes about 12 servings
1/3 cup serving (338 calories, 30 g. fat, 9.74 carbs, 5 fiber, 9.4 protein)

2 years ago:   Banana Tartlets with Nutella and a Baby on the Way!
3 years ago:   Lessons from the Road #1: Wear Your Glasses
5 years ago:   Prime Rib and the Secret My Husband Won't Share

March 13, 2018  Sunrise 8:16 am  Sunset 7:46 pm   Temp. H 32/L 15˚F

Oat, Seed, and Nut Crackers

I love nuts and seeds.  My family, not so much.  I made this delicious bread and I was the only one who liked it.  I found this recipe for crackers and thought I would try them.  I love them, they are crunchy, nutty and delicious; but my family wasn't so keen.  Maybe it's just me, I thought.

Well, I was headed out for work for about 3 weeks and I didn't want these crackers to go to waste, so I took them to work hoping someone would like them...they were gone in one afternoon.  Everyone loved them and I had several requests for the recipe.  So, it isn't me who likes unusual things, it is the rest of my family who doesn't know what is good.  I felt vindicated.

I'm making them often so I have a supply through the holidays.  I hope you try them and enjoy them as much as I do.

Oat, Seed and Nut Crackers
Bon Appétit, November 2016

1 cup old fashioned oats,
3/4 cup raw pumpkin seeds
1/3 cup raw sunflower seeds
1/3 cup sesame seeds
3 Tbsp. chia seeds
3 Tbsp. poppy seeds
1 tsp. kosher salt
4 tsp. vegetable oil
1 Tbsp. pure maple syrup
3/4 cup room temperature water

Mix all ingredients in a medium bowl and stir until soaked.  Let sit 10 minutes to allow mixture to thicken.  Form into a ball.  Place on a parchment-lined baking sheet, press another sheet of parchment on top, and roll our to 1/8" thickness (the shape doesn't matter).  Remove top layer of parchment.  Bake cracker until golden brown around the edges, 15-20 minutes.  Remove from oven and carefully turn over cracker; remove parchment.  Bake cracker on same sheet until firm and the other side is golden brown around the edges, 15-20 minutes.  Let cool on baking sheet, then break into pieces.  8 servings.

1 year ago:    Celebrating a new Kick-Ass Dr. and Christmas Dreams Drink of the Week
3 years ago:   Tucker on the Sofa and Pumpkin Brownies
5 years ago:   Chinook Winds - Drink of the Week

December 2, 2016  Sunrise 10:24  Sunset 2:57  Temp. H -4/ L -12˚F

Seeded Whole-Grain Quick Bread

Well, it snowed and stayed in Fairbanks.  I can't complain, we had a great fall and a late snowfall. The only thing to do now is build a fire in the wood stove and bake bread.

I love bread with seeds and nuts.  My family, not so much.  I think I was the only one who really liked this bread with sesame seeds, pumpkin seeds, and flax seeds.  Too bad, I had to eat most of it!

Happy Fall.

Seeded Whole-Grain Quick Bread
from Eating Well, Sept. Oct 2016

1/3 cup unsalted sunflower seeds
1/3 cup unsalted pumpkin seeds
3 Tbsp. flaxseed
3 Tbsp. sesame seeds
2 cups white whole-wheat flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 large eggs
1 1/2 cups buttermilk
1 cup rolled oats
1/2 cup extra-virgin olive oil
2 Tbsp. pure maple syrup

Preheat oven to 350 F.  Coat a 9 x 5 inch loaf pan with cooking spray.

Combine sunflower seeds, pumpkin seeds, flaxseed and sesame seeds in a dry medium skillet. toast over medium heat, stirring, until lightly brown and starting to pop, 5-7 minutes.

Reserve 2 Tbsp. of the seed mixture in a small bowl; transfer the remaining seeds to a large bowl. Add flour, baking powder, baking soda and slat to the large bowl' whisk to combine.  Whisk eggs in a medium bowl, then stir in buttermilk, oats, oil and maple syrup.  Pour the wet ingredients into the dry ingredient; stir and fold together until combined.  Scrape the batter into the prepared pan.  Sprinkle with the reserved seeds.

Bake until golden brown and a toothpick inserted into the center of the loaf comes out clean, 45-55 minutes.  Let cool in the pan for about 30 minutes before turning out onto a wire rack to cool completely.

1 year ago:   Sudafed and Green Pea Soup
2 years ago:  Banana Muffins and Little Blue Cougar Pills
3 years ago:  Mac and Cheese with Bacon and Bad Dreams
4 years ago:  Chocolate Peanut Butter Cookies for a Friend

October 24, 2016  Sunrise 9:14am    Sunset 5:54 pm   Temp H 28/ L 13°F

Pine Nuts

We are all in full fall swing, I am cleaning up the yard and putting up the last of the produce from the garden.  Dave is out at moose camp getting (hopefully) some meat for the freezer.  Even the animals around here are getting ready.  The geese and cranes are gone, I'm checking the foundation of the house for any vole entry holes, and the squirrels are storing pine cones like crazy.

The Chick works on a military base right on the outskirts of Fairbanks.  She has to drive through the gate every morning to get to her office.  Once in a while she gets pulled over for a random vehicle check and has to open all the parts of the car that open; glove box, built in storage, hood, trunk.

The other day she was the right number in a row and got pulled over for the random check.  She opened everything and stepped to the side.  The gate guard opened the hood and started to laugh.  The Chick walked over to check to see what was so funny, and this is what they found...

Some poor squirrel has been working hard storing all these pinecones for winter, and The Chick had the nerve to find them, move them, and start parking away from that tree at work.  This poor little squirrel will be hungry this winter.  I think The Chick should buy nuts for the poor little squirrel and set up a squirrel feeder in that tree.

In the meantime, I made this cake.  We all sat down to a warm piece of this delicious cake, The Chick retold the story, we were thankful those dry pinecones didn't get hot and catch on fire, and we had another good laugh.

Happy Fall.

Italian Pine Nut and Apricot Cake
adapted from A Healthy Life for Me blog

1/2 cup almond meal
1 1/4 cup all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 cup sliced almonds
1/2 cup pine nuts
4 large eggs
1 1/4 cups granulated sugar
1 1/2 stick butter, melted (12 tablespoons)
1/3 cup unsweetened almond milk
1/4 tsp. vanilla extract
1/2 cup dried apricots, chopped (about 15 whole)

Preheat oven to 350°F.  Spray 9" cake pan with baking spray, or butter and dust with flour.

Place almonds and 1/4 cup of pine nuts, separated, on a baking sheet and bake for 4-5 minutes until nuts are toasted.

Place un-toasted pine nuts in a good processor and grind until a coarse meal forms.

In a large bowl, combine ground pine nuts, almond meal, flour, baking powder and salt.

Melt butter.  In a medium bowl combine melted butter and sugar, then add almond milk, eggs, and vanilla extract.

Pour wet ingredients into dry ingredients and stir to combine.  Add chopped apricots and stir until blended.

Pour batter into prepared pan and top with almond slices and the toasted pine nuts.

Bake 50-55 minutes until golden brown and cake tester comes out clean.

Let cool at least 30 minutes and dust with powdered sugar.

1 year ago:   MRI and Moon Pie Mug Cake
2 years ago:  Baked Oatmeal
3 years ago:  End of the Garden
4 years ago:  Muffin Monday and Banana Crunch Muffins

September 6, 2016  Sunrise 6:48 am  Sunset 8:48 pm  Temp H 46/ L 36˚F

Six Sisters Peanut Butter Chocolate bars

I was home last weekend for a total of 23 hours.  Just long enough to sleep, let Dave do my laundry, and make these bars.

I did have to run to work, it was a Sunday, so I needed my fob to get in.  We moved into these new offices about a year ago and I was given weekend access because of my travel schedule.  I needed to leave paperwork from one trip and pick up paper work for the next trip, so off I went.

I searched the house for my fob.  I couldn't find it.  I searched through all the purses in my closet (yes, I have 8...don't judge), I searched the pockets of my coats, I searched the extra keys on the key holder.  I found one fob attached to some extra keys, so I took it.  I called the kids and I called Dave to see if they knew where my office fob was, they didn't.  I mentioned I found one attached to some keys, turns out that was my son's fob to get into his gym.

I had to get into my office, so I drove to the building and called the "to get in after hours" number on the door.  Luckily, there is always someone in our building; he went through the security protocol and came to the door to let me in.  I apologized for making him come to the door to let me in and said I "forgot" my fob.  He walked me to the door of our suite and used his CARD to open that too.  We don't have fobs, we have cards (fobs were from the last job I had, 3 years ago!), and mine was neatly tucked into a safe place in my wallet.  I was embarrassed and relieved all at the same time.  I went to my office, unlocked it with my key, dropped one set of paperwork and grabbed the new paperwork and was off.

I had to make a thank you for the guy who opened the door to the building for me.  He did have to stop what he was doing and let me in for no reason.  I owe him.  I'll be gone for 3 weeks before I get home for a couple days before I leave again.  I'll be home and in the office on a Friday, I won't need weekend access.  But if I ever do again, I won't forget that I have a card now.

Peanut Butter Chocolate Bars
Six Sisters blog

Bars:
1 cup granulated sugar
1 cup brown sugar, firmly packed
1 cup butter, softened
1 tsp. vanilla
2 eggs
2.5 cups peanut butter, divided
2 cups old fashioned oatmeal
2 cups flour
1 tsp. baking soda
1 tsp. salt

Frosting:
1/2 cup butter
1/4 cup milk
2 tsp. vanilla
3 Tbsp. cocoa
2-3 cups confectioners sugar

Heat oven to 350°F.

In medium bowl mix granulated sugar and brown sugar with the butter butter,  add vanilla, eggs, and 1 cup peanut butter, stir to combine.  Mix oatmeal, flour, baking soda and salt.  Add to the sugar mixture and stir well.

Spread mixture in a jelly roll pan (18"x 13").  Bake for 15 minutes until golden brown.  While hot, spread the rest of the peanut butter over the top by putting spoonful over the top and letting it soften and melt before spreading in an even layer.  Cool completely.

While bars are cooling, mix all the ingredients for the frosting with a mixer.  Spread frosting  over top  of peanut butter and cut into 48 bars.

1 year ago:    Grilled Flank Steak with Apricots and Almonds
2 years ago:  Lessons from the Road: If it is broke, leave it at home
3 years ago:  Beer Braised Pork Loin with Warm Red Cabbage
4 years ago:  French Onion Soup and Leaving Lily at the Vet.

April 3, 2016   Sunrise 6:57 am  Sunset 8:52 pm   Temp.  H 45/ L 25°F