Have I ever mentioned that I love Mexican food? Well, I do. So much so, that I even allow tortillas to infiltrate my apple pies. But don’t worry, it’s a good infiltration.
Apple Tortilla Pie
The result is this delicious layered apple pie that’s simple and not too sweet. I like throwing it together, whenever I have leftover whole wheat tortillas on hand, and serving it warm. I’ve yet to have a scoop of vanilla ice cream to accompany it–it’s tough living in an ice cream free home!–but it’s still good without it. I can’t complain.
In a saucepan, melt the butter over medium heat. Add the remaining ingredients (except apples and tortillas) and stir until combined.
Reserve a few tablespoons of the sauce for later. Stir in the chopped apples.
Grease a 9" pie pan. Place a tortilla in the base of the pan. Layer on ½ of the apple filling. Place the second tortilla on top. Layer on the remaining apple filling and top with the third tortilla. Spread the reserved sauce on top of the tortilla.
Bake at 350 degrees for 25 minutes or until bubbly and the apples are tender.
If you haven’t noticed already, my blog is pretty random. I post recipes, patterns, stories, songs, and as of today, hairstyles.
Hopefully I will have many more hairy inspirations to share in the future, but I can’t promise too much. I’m pretty laid back when it comes to cosmetics and styling my hair. Most days I let my hair dry naturally and clip it away from my face in the classic half-up half-down style. I also try to stay away from straighteners and curling irons due of their damaging affect on my hair.
And make-up. Well, I don’t usually mess with that either. Occasionally I wear mascara, but I can’t remember the last time that was. I guess I like just looking natural. Looking real. Looking like the girl that God made me. Not that there’s anything wrong with make-up, I’m just not into that right now.
But enough about me, and more about this hairstyle. It’s simple enough that even I can do it. And it’s also long-lasting. (It survived two action-packed Krav Maga classes the other night, all the while keeping my hair out of the way.) Too cool.
Side Ponytail with a Braid
Click on the photo to enlarge it.
1) Clip the front section of your hair away; pull the rest of your hair into a low side ponytail.
2) Using your fingers, make a hole right above the hairband. Flip the ponytail through the hole you formed. (Flipping it under, not over)
3) Let down the front section of your hair and braid it. Loosen the braid with your fingers.
4) Pull the braid through the slit in the ponytail.
5) Hold the ponytail and braid in place and carefully slide the hairband off.
6) Refasten the hairband, and you’re done!
A photo from a few years back. Some things never change.
While I listened to Restless Ones by Josh Garrels and baked Double Chocolate Muffins in the kitchen today, I pondered what I should post about. It’s been a while since I’ve written about my life, so here’s a bit of what I’ve been up to.
As I shared in my post“10,000 Reasons: A Thankfulness Challenge for 2014” I have been busy discovering the many things that I am thankful for each day. I haven’t missed a day of the challenge yet, although it does seem to be getting harder as the months go by. But all in all, I’m glad to be keeping a thankfulness journal. It helps me capture the special moments of each day and encourages me to look at the world through more observant and grateful eyes.
If I see something beautiful, such as a woodpecker on a tree or wisps of powdery snow falling from the roof, I write it down. Sometimes I have to be creative. And I’ll admit that I’ve even written down “white blood cells.” (My brother gave me a hard time over that one.)
Looking back at the things that I’ve written brings back memories already. I’m also excited to have family members and friends joining me in this challenge. Whether their goal is 1,000 or 10,000, I’m thrilled that they’re doing it too.
Besides writing in my thankfulness journal, I have my usual activities to keep me occupied–Krav Maga, cooking, baking, reading, writing, school, and piano (yes, I still play piano–quite a bit actually–I just haven’t gotten around to recording any songs lately).
And now for a peek into my thankfulness journal. Here are some things that I’m thankful for right now (the notes after the entries are not in my journal):
#710: Gilbert. Let me introduce you to our family’s pet goldfish named Gil. As of today, Gil has been with us for one month. He spends his days happily wiggling in his watery habitat, moving the marbles at the base of his home, and gulping loudly at the top of the water. We think he’s adorable. I suppose we’re easily amused.
#821: My Guitar. Lately I’ve been spending more time with my guitar. On warmer days, I enjoy taking it outside, sitting down by the large rock in our backyard, and strumming away.
#1,094: Figure Skating. If figure skating was the only sport at the Sochi Olympics this year, I wouldn’t have complained. Whether it was ice dancing or figure skating, I watched almost all of it!
#1,168: Blessings. The song “Blessings” by Laura Story has been in my heart lately. I enjoy playing it on the piano and singing it. Love that song!
#1,471: The Secret Keeper. I’ve been reading Beverly Lewis’ latest Amish novel “The Secret Keeper.” It’s good to read some fiction for a change.
#1,606: Mexican Casserole. Guess what greeted me when I came home after two classes of Krav Maga last night? Mexican Casserole. It was just what my starving belly was craving. I devoured it. There was nothing left to photograph, but fear not, I’ll be making it again and posting the recipe before long.
So there you have it–a glimpse into my little life!
Orange flavored muffins–the idea sounded delectable. Was it worth a try? After some contemplation I decided it was. The result led me to a great mathematical discovery:
Oranges + Muffins = Deliciousness
I’m not the only one that agrees with that equation. My mom and other members of my family back it up too. Consequently, these muffins don’t last long around the house. (Maybe I should have doubled the recipe. Hmm. I didn’t think of that!)
Muffin recipe x 2 = lots more muffins
Now we’re talking!
Moist, orange flavored muffins–dairy-free and delicious!
¼ tsp vanilla extract (increase to ½ tsp if using regular milk)
⅓ cup chopped pecans
2 Tbs flaked coconut
2 Tbs sucanat (or brown sugar)
1 Tbs melted coconut oil
1 Tbs orange zest
Instructions
Whisk together the flour, flax seed, baking powder, and salt.
In a saucepan, heat the coconut oil until melted. Stir in the almond milk, sucanat, and honey until combined. The mixture should be warm to touch (not hot).
In a large bowl, combine the heated coconut mixture with the applesauce, orange zest, and vanilla; blend until combined. Mix in the dry ingredients.
Line a 12 cup muffin tin with muffin liners. Divide the batter evenly in the muffin cups.
Stir together the pecans, coconut, sucanat, coconut oil and orange zest and sprinkle on top of the muffins. Lightly press the topping into the batter.
Bake at 375 degrees for 18 minutes, or until golden. Serve warm or cooled.
2 cups warm water (I use the warmest water from the tap; about 105 degrees)
½ cup olive oil
2 tsp salt
7-8 cups whole wheat flour
1 Tbs yeast
cornmeal for sprinkling
1 (24 oz) can tomato sauce (I use Classico Tomato & Basil)
1 lb. cooked ground beef
16 oz shredded cheddar cheese
dried basil and oregano, to taste
pineapple tidbits
Instructions
Combine water, oil, salt, 3 cups of flour, and yeast; mix until combined. Add another 2 cups of flour and knead, gradually add additional flour as needed until the dough stops sticking to the bowl. Knead an additional 5 minutes.
Divide the dough into three balls. Roll each ball of dough on pizza stones sprinkled with cornmeal. Roll up the edges to form a crust.
Spread the tomato sauce on the dough (I use about ¾ cup per pizza).Top with ground beef, pineapple tidbits, or other desired toppings. Sprinkle with dried basil and oregano. Let rest for about 15 minutes.
Bake each pizza for 400 degrees for 9 minutes, sprinkle on the cheese (I use about 2 cups per pizza), and then bake for another 9 minutes.
I love the smell of whole-wheat bread baking in the oven. What’s even better is a thick warm slice of it slathered with butter. Mmm…
Thankfully, I get that treat every week.
For the past seven years I’ve been the family bread baker. Baking bread has become second nature to me. It’ something I do without hardly thinking now, but it wasn’t always that way.
As much I love bread, there have definitely been times when my relationship with it has been disastrous. The early days of experimenting with unpredictable bread machines yielded “delectable” things that we nicknamed “goulash” or “puffywuff.”
Over the years I’ve gotten much better. Even though I still have much to learn, here are some tips I’ve learned:
Tips for Great Bread:
Use warm water but not hot water. Warm water activates the yeast; hot water kills it. (The water shouldn’t be hotter than 110 degrees.)
Store yeast in the refrigerator (storing it in the freezer will kill it). If your yeast is old, you might want to try proofing it.
Lightly grease your hands with olive oil when kneading or shaping the dough to reduce sticking.
Remember that dough rises best in warm places.
And lastly, have fun! Making bread can be challenging at first, but with time, it becomes second nature. If one recipe fails, don’t give up. Look around for other bread recipes and more tips about the great art of bread making.
And without further ado, here is my trusty whole-wheat bread recipe:
4 cups warm water (I use the warmest water from the tap; about 105 degrees)
13-14 cups whole wheat flour (I use freshly milled organic white wheat)
2 Tbs yeast
Instructions
In a mixer with a dough hook attachment, combine the oil, honey, salt, and water. Add about 8 cups of four and the yeast. Mix until combined.
Add about 4 more cups of flour.Mix until combined, then turn the mixer to the next speed and knead for a couple of minutes, adding additional flour as needed (about 1 or 2 more cups) until the dough no longer sticks to the bowl of the mixer.
Once the dough is no longer sticking to the bowl, knead for 8-10 more minutes or until the dough is stretchy and elastic.
Cover the dough and let it rise for about 30 minutes, or until the dough is doubled in size. Line four bread pans with parchment paper.
Punch down the dough with your fists and divide it into 4 lumps. On a clean surface, knead each lump of bread individually by hand for about a minute or so until the dough is deflated. (I rub about 1 tsp of olive oil on my hands to prevent the dough from sticking.) Shape the kneaded dough into a loaf and place it in a parchment paper lined bread pan. Repeat with each loaf of bread.
Cover the loaves with a towel and allow to rise for about 40 minutes or until the loaves are doubled in size.
Remove the towel and preheat the oven to 350 degrees. Place loaves in preheated oven and bake for 45 minutes or until golden brown. (I usually bake mine for 30 minutes in a convection oven).
Allow bread to cool for about 10 minutes before removing from pans. Slice and serve warm, or allow to cool completely and store in plastic bags*. (I use twist-tie bags.)
Notes
*To check if the dough is elastic: Grab a clump of dough, stretch it out between your hands in front of a sunny window (or some type of light source). If you can see light shining through the stretched dough before it breaks apart, then the dough is elastic and done kneading.
Since this bread does not have preservatives in it, it will only keep for about five days. It will get drier as the days go by, so I like to store extra loaves in the freezer if I know they're not going to be eaten soon.
Certain praise songs lend themselves more naturally into piano compositions than others. “Forever Reign” is one that I’ve found to transfer well. I particularly enjoy playing the bridge of the song that repeats and gradually builds into the chorus once again. Even without singing the words, I can still hear the chorus ringing in my heart:
“Oh I’ll run into Your arms
I’ll run into Your arms
The riches of Your Love
will always be enough
Light of the World
forever reign”
A few months back, I began experimenting with a unique way of playing piano. I started playing songs with only my two index fingers.
I shared my new style with my brother. He liked it so much that he laughingly suggested I cut off my other eight fingers. (Who needs them anyway?)
Well, I’m not that committed to two finger piano playing, but it is a fun challenge.
Playing with two fingers has some advantages over playing piano the traditional way. For me, it improves creativity, switches things up a bit, and brings out a fresh sound in my music. Plus, when I start to play with all ten fingers again, they run across the keys like released prisoners, happy to have their freedom back.
As you suspected, this Monday’s song is–ta ta ta-da!–The Two Finger Piano Song. Here is a link to the YouTube video: The Two Finger Piano Song
Moist baked oatmeal, spiced with apples and cinnamon and topped with flax and pecans.
Oatmeal:
3 cups rolled oats
2 tsp baking powder
1 1/2 tsp cinnamon
1/2 tsp mace (or nutmeg)
1/2 tsp salt
2 eggs
1 cup buttermilk
1/2 cup applesauce
1/4 cup sucanat (or brown sugar)
1/4 cup honey
1 cup peeled and chopped apple (about 1 medium apple)
Topping:
1/2 cup chopped pecans
2 Tbs ground flaxseed (or flour)
1 Tbs sucanat
1/2 tsp cinnamon
1 Tbs melted butter
Directions:
Stir together the oats, baking powder, cinnamon, mace, and salt. In a separate bowl, blend the eggs, buttermilk, applesauce, sucanat, and honey. Mix in the dry ingredients. Stir in the apples. Pour into a greased 8″ by 8″ baking dish. Combine the topping ingredients and sprinkle over the oatmeal. Gently press the topping into the oatmeal. Bake at 350 degrees for 35 minutes. Serve warm or cooled.
