Scribbles and Scrambles ~ Garden Bounty and Bunny Update ~

We picked one half of our grape harvest tonight. The green ones. Delicious, and enough to make a jar or two of jam. 

Our pumpkin in the trees are turning orange. And are still hanging there, doing their thing. Sorry for the blur. 

Tomatoes are going to be a huge harvest. Our plants are loaded. And we've got some eggplant and peppers close to picking.

The teen bunnies are growing and eating and eating. They might be getting cuter. Two of the three go to their new home on Sunday. And just in time, too. To be continued.

Scraps and Snippets ~ Raspberry Sugared Pecan Spinach Salad Recipe

Raspberry Sugared Pecan Spinach Salad

Serves 4-8 depending on whether side or meal and how hungry folks are. 

Spinach leaves dusted with finely chopped red onions, sugared pecans and whole raspberries.

To sugar pecans toss about a cup of pecan pieces in a skillet. Heat them until they begin to warm and become fragrant. Toss in 2-3 TBSP of sugar and stir, shake or toss until the sugar coats the pecans. Take off heat and let cool. 

Salad:

4-5 handfuls spinach leaves

1/2 a purple onion fine dice

1 Cup sugared pecans

1 Cup raspberries

Dressing (This is bright, brilliant pink) Makes about 1 1/2 cups. Store leftovers in the fridge.

1 and ½ cups raspberries (frozen or smooshed ones work great!)

1/8 to ¼ cup of lemon juice (to taste)

1 tsp spicy mustard (or to taste)

2 tsp agave syrup (or to taste if you want sweeter, add more)

Whir the dressing ingredients in high speed blender (or food processor) until all incorporated and smooth. 

Scraps and Snippets ~ Salty Pirates Argh or Pretzel Chocolate Chip Cookies

Salty Pirates (Pretzel Chocolate Chip Cookies)

All I could think about when seeing this recipe come alive in my mind, was pirates. Argh. Why? Good question. But I think it's the whole salt thing. Pretzels argh salty. And Salty Dogs argh crusty sea-goers. And well, pirates sail to islands in search of treasargh and, conceivably, coconut oil. So there we go. These crunchy cookies taste a little caramelly (due to the brown sugar),salty with a wee hint of peanut butter and chocolate. Dargh I say almost worth a plank walk to get em? 
 

3/4 Cup peanut butter

1/2 Cup coconut oil
1 and 1/2 Cup packed brown sugar 

3 Flax Eggs (3 TBSP ground flaxseed, 9 TBSP water)
2/3 Cup applesauce

2 Cups finely crushed pretzels (mallet or food processor)
1 and 1/2 Cups coarsely crushed pretzels
2 teaspoons vanilla
2 teaspoons baking powder

1 3/4 Cups flour (I use either whole wheat pastry or a blend of unbleached all purpose and white whole wheat)
2 Cups chocolate chips

Put flax and water together and let gel while crushing pretzels (It takes approximately 3-4 cups pretzels to equal about 1 cup of crushed/powdered depending on size etc of pretzel).

Add the peanut butter, applesauce and sugar to the flax gel and mix thoroughly. Add in coconut oil and vanilla. Add salt, baking powder and stir thoroughly. Add finely crushed pretzels and flour, mix well. Finally, stir in chocolate chips and coarsely crushed pretzels.

Roll or drop spoonfuls onto greased baking sheet. Bake at 350 for 12 minutes.  Makes 72-80 cookies.

Scraps and Snippets ~ Chocolate Orange Cup Cookies, and Mint-Fudge Candy

Chocolate Orange Cups 
Makes 24

1 cup coconut oil
Juice/zest of one orange
1/2 cup sugar
2 1/4 cup flour
1/4 tsp salt

Combine ingredients well. Place in refrigerator 10-15 minutes. If you chill the dough longer, you will need to let it sit out a bit so it become pliable.

Roll the dough into walnut sized balls. Press them into mini muffin tins and press down with your thumb so dough forms a cup. Bake at 350 for 13 minutes.

While cookies are baking put together the filling ingredients.

The filling makes a double batch. Save the remainder and eat it. Double the cookie shells or do what I did.

Keep reading.

Fudge Filling Fills 48 candies or cookies

1 2/3 cup melted chocolate chips
1 pkge of silken tofu
3 TBSP cocoa powder
2 TBSP agave
2 TBSP non-dairy milk
1 tsp vanilla
1/8 tsp salt

Blend together until a chocolatey silky deliciousness forms.

When the cookie shells are cool. Place a dollop of chocolate cream in each one. Refrigerate until firm and store them there.

With the remainder of the chocolate filling make delicious mint cups. Add 1/4 to 1/2 teaspoon mint extract and stir well. Error on using too little mint rather than too much. If you want more minty flavor you can add it, but you can't undo overminty.

Melt additional chocolate chips with a bit of coconut oil. Stir.

Fill foil candy cups, silicone molds, greased mini muffin tins with melted chocolate chips. Spread chocolate in cup until the chocolate becomes a cup. Place in fridge until they cool and harden. Remove and with a bag with a hole in the corner, a spoon, whatever, fill the cup with fudge. Return to fridge.

Scribbles and Scrambles ~ Bits From the Homestead

You haven't seen bunny pictures in awhile. So here's a picture of Edward Screwy-ears. One ear droops the other does not. How cute is that? The first couple of days it flopped he walked with a tilt.

 On my way out to the car the other morning I noticed a squawking mama bird and a rustling in the weeds (I'd say grass, but I must be honest, Creeping Charlie is not considered grass). A nestling was hopping it's way to the safety of the bushes.

My folks have a burbling fountain that apparently has another purpose, as a bird bath.

& poses with her first potato harvest. More coming in a week or two.

Our compost pile contained many squash guts and pumpkin seeds. Something took root and took over a 6 x 8 garden section. I don't know that you can see the really, really high squash/pumpkin hanging 6 feet up in the yew bushes. This should be an interesting process as it unfolds.

A closer view of another "fruit" of the vine that is a bit closer to the ground. Only four feet up in the bushes. 

Scribbles and Scrambles ~ Lost Day

I woke up with an earache on Tuesday, which then progressed to a major sore throat. And by the time 11:00 rolled around I was freezing as clearly a fever took over. I'm pretty sure our 100 degree weather was climbing to reach that mark by the time I entered the oven of the outdoors, and it felt wonderful to my virus racked body. 26 hours later I felt human again. Not good, mind you, but human. 

I don't get sick very often, once a year, once every other year or so. But this one came on so fast and was so intense that I literally lost 26 hours of my life. I slept from noon to 7 am getting out of bed just to stagger to the bathroom, then I slept all morning finally waking and feeling like I could stay awake for awhile around 12:45. 

I cried because I couldn't go to the farm and one of the ladies sent some carrot apple juice for me, Three fruity popsicles, a bowl of fruit and that juice was all I ate/drank. And they tasted so good.

Here are some pictures I snapped in my delirium. This morning the tree outside my bedroom window was a beautiful thing. Leaves blowing against the bright blue sky, lit from behind by the golden sun. The bowl of fruit. Delicious. (We loaded up on fruit a week ago, & had seen on Pinterest that you can spray or dip fruit in a water vinegar mixture (10 parts water to one part vinegar) to make it last longer. Something about the vinegar slows the decay process. So she tried it and I'm pretty sure it made a huge difference because our fruit looks pretty good, the stuff we haven't eaten anyways.) I tried to take pictures of the dogs who were my special companions throughout my sleeping and stumbling about, but their blackness against the dark couch they are not supposed to be on didn't turn out.

Scraps and Snippets ~ Lemon Ginger Snappy Bars

 Lemon Ginger Snappy Bars

I love Isa Chandra Moskowitz's Sparkled Ginger Cookies.
But I can't leave a good recipe alone. What is wrong with me? But even though I changed almost every ingredient in the recipe, I've got to give her a shout out. These suckers are not for the weak. The ginger and lemon flavors mingle, marry and pop in a freakishly delicious taste sensation. Ginger fans, sour/sweet/tongue party fans might want to give these a shot.

1 and 2/3 Cup flour
1/3 Cup garbanzo bean flour
2 teaspoons baking powder
1 teaspoons baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
2 teaspoons ground ginger
1/2 teaspoon allspice
1 teaspoon ground cinnamon
1/3 Cup coconut oil
1/4 molasses
1/4 cup maple syrup
1/4 cup non-dairy milk
1/2 Cup brown sugar
1 1/2 teaspoon almond extract
1/4 cup chopped candied/crystallized ginger
1-2 TBSP sugar to sprinkle on batter.

Mix coconut oil, sugar, maple syrup and molasses together. Add vanilla and mix and stir. Add all spices and dry ingredients until throughly incorporated. Add half the chopped crystallized ginger. Pour the batter into the pan and spread it out. Sprinkle sugar over the batter and toss the remaining bits of ginger over that.

9 x 13 cake pan. Greased. Bake at 350 for 22 minutes.

Remove the bars from the oven. Poke holes in top of bars every inch or so.

Lemon Glaze

1 can beans (white) or 1 2/3 cup cooked homemade beans
1 cup water. Drain and rinse beans then simmer them and the 1 cup water til a mushy mess or at least until all the water is absorbed. (see fridge scrapings magical bean mush for the magical properties -- my non-scientific thoughts are that the extra cooking breaks down the bean casings so what you get is smooth, baby, smooth).

1 Cup sugar
1 Cup applesauce
2 teaspoons vanilla
1/2 teaspoon salt
1 cup lemon juice
Zest of 1 to 2 lemons

Process all ingredients in a food processor until fully incorporated. The more zest you use the stronger the bite.

When the bars are cooled, pour lemon glaze over the bars. You won't use all the glaze. Serve it with the bars for lemon lovers. Refrigerate at least an hour before serving. Suggested serving pairings would be non-dairy vanilla ice cream, non-dairy cinnamon ice cream or coconut cream whipped topping.