Heading to Monarch Lofts cookie swap tonight? If so, I’ll be there with my Polish Kolaczky Cookies. Stop by and see me and get the recipe. Otherwise, the recipe will be available in a few days over at Boston Sweetie’s blog where I’ll be writing a guest post during her December Cookie Blitz-a-thon — she’s got a cookie-a-day recipe so be sure to stop by and show her some love, too!
Hi to all my mommy’s bloggie followers. It’s Dakota again. I hope everyone is having a great fall. I know I am. It’s so much fun to run through all of the fallen leaves on our walks.
This week, my mommy and daddy have orientation at my doggie school. I’m enrolled in a class called “Diamonds in the Ruff” at the MSPCA for eight weeks. I’m a little afraid of other dogs and some people, so this class — we hope — is going to get me more comfortable around some other four-legged friends.
Fall is one of my favorite times of the year. I love chasing after my daddy outside and he’s really good at tug ‘o war. But, my mommy likes fall a whole bunch, too. This is one of her favorite times of year to bake things. So, she made me some really awesome homemade baked doggie treats. Let’s see how she made ’em…
The past few months have been somewhat chaotic for me. A huge project at work (launching a revamped website), a new dog, plus another move for us — our third in 20 months.
Finally, I think we’ve found somewhere to call home…at least for longer than a 12-month lease. Our new apartment is in a converted old textile factory in northern Massachusetts. When it was originally built back in the early 1900s, it was called the “Eighth Wonder of the World” because it was just so enormous. In today’s world, the building is still a monster. Only about a third of it has been rebuilt into modern, eco-friendly housing, with the remaining two-thirds still being gutted for future residential and commercial use.
It’s that time of year again where zucchinis are taking over (and carrots). But, that means it’s also time for some great baking delights.
Instead of the usual zucchini bread or the fabulous zucchini cupcakes, I decided to use my new bundt pan as the basis for a recipe challenge: Find a zucchini bundt cake recipe.
My searching finally found this great recipe – almost a decade old – from an old issue of “Cooking Light” magazine. It looked rich and decadent with its chocolate glaze. So, let’s take a look at another way to use all those bushels of zucchinis from your harvests…
Wow, has it really been more than a month since my last post? That is totally unacceptable! Well, I hope you accept my deepest apologies for my long absence. It has been quite a crazy, busy last few weeks at work, which has been leaving me mentally (and physically) exhausted, not to mention my health has been a bit wacky.
My stomach issues are improving but I’m still under supervision by a gastroenterologist and I have a follow-up appointment on Monday to go over some additional tests after my colonoscopy last month. (You should be glad I was absent from blogging – I was thinking of live blogging the prep portion of the test…I figured that doesn’t go too well with a food blog…)
My appetite still isn’t 100 percent so I’ve been laying low recently. Brett and I haven’t been eating out as much as usual recently, although we did try a new breakfast spot in nearby Peabody, which I’ll post a review one of these days in the near future. I also still have a couple of brief updates from my quickie trip to Disney in early May.
If you’ve been following my blog for the last few months, you may have noticed an increase in gluten-free recipes. Well, that’s a hint as to why I’m seeing a GI specialist. There is a possibility that I may have Celiac disease or a gluten sensitivity. Even if my tests don’t come back positive, I more than likely in the next few months will be going gluten-free to help alleviate some of the painful migraines and fibromyalgia symptoms that I’ve been enduring recently.
Today, I wanted to share with you this gluten-free, dairy-free, potentially sugar-free recipe for a cookie dough dip that will have you begging for more. Surprisingly, it’s secret ingredient is (gasp!) – beans!
A few weeks ago, I told you that I was having issues with a stomach bug. Well, it turns out it’s not a stomach bug but some other undiagnosed issue. At the moment, I’m under doctor’s orders not to have any dairy, until further notice. A super-hard task for a Wisconsin girl, who is used to a daily diet that includes a healthy amount of cheese, yogurt and milk. So, I have a few weeks until my first colonoscopy – which will hopefully lend some clues to why I’m not feeling well. The thought right now is that it possibly could be Celiac Disease, or a gluten intolerance. I’ll keep you posted because it will definitely change the tone of this blog if I do end up having some sort of food allergy.
Now, I still have a pretty healthy appetite – and that includes my sweet tooth. For the most part I’ve been really good – I’ve snuck a few pieces of chocolate here and there, as well as some small nibbles of frosting from cupcakes. But, I do miss my frozen yogurt and ice cream, even my morning Kefir smoothie.
So, we decided to buy this as-seen-on-TV gadget called Yonanas, based on a recommendation from my friend Stacey. You simply need to freeze those overripe bananas that you were going to toss in the garbage or bake into banana bread. Then, you can add other frozen fruits, peanut butter and other add-ins for a frozen treat that comes out in the consistency of soft serve ice cream. If you don’t use bananas in the mixture, but just frozen fruit – like strawberries, blueberries, or mangoes – it comes out in a sorbet texture.
Tomorrow night is the long-awaited Cupcake Camp Boston. Today, I’ve been busy baking and prepping for the event. This year, I’m making these Chocolate Mashed Potato Cupcakes that I first saw on the Sprinkle Bakes blog. I made a few minor modifications to the order of adding and mixing ingredients but otherwise left the recipe as-is.
Yes – these cuppies have mashed potatoes in them, but you wouldn’t know it! The 1/3 cup of leftover taters in the batter helps to make a dense but moist cake. However, instead of making standard size cupcakes, I’m bringing minis tomorrow night since event attendees are assaulted by so many different tempting treat combinations. It’s nearly impossible to eat a full size cupcake. So, hopefully, these little guys won’t dry out too much before tomorrow night.
Now, here’s the recipe so you can try these the next time you have some leftovers!