30-MINUTE CAKE DONUTS

Bubble gum pink frosting tangled in my hair. Sprinkles stuck to the bottom of my socks. Teddy sits at attention on the kitchen rug and watches me work, his dark eyes curiously following my every move. 

Every so often a whimper escapes - his way of reminding me he's still there. My glance down is greeted with an enthusiastic tail wag as new wave of hope washes over him.

Smart dog. Based on the taste of these pillowy pink beauties, it's safe to say I'd be doing some serious begging too.

Tomorrow I'm off to a 'Galentine's Day' party and needed something quick but fun for our Leslie Knope-inspired fete. This donut recipe fit the bill perfectly. Mixing bowl to mouth, it only took 30 minutes! Pawnee would be so proud.

Well, donut-cha want to get started? (Groan.)

30-MINUTE CAKE DONUTS
Makes 48 mini donuts, or 12 full-size donuts
(I found mini donut pans at Michael's craft store, and full-sized ones at Target)

For the donuts:

• 1+1/4 cup cake flour
• 1/2 cup sugar
• 1+1/4 tsp baking powder
• 1/8 tsp nutmeg
• 3/4 tsp salt
• 1/2 cup buttermilk
• 1 egg, lightly beaten
• 1+1/2 Tbsp melted butter
• Sprinkles for topping

Instructions

1. Preheat oven to 425 degrees.
2. Spray donut plans with non-stick cooking spray.
3. Mix your dry ingredients together: flour, sugar, baking powder, nutmeg and salt.
4. Mix your wet ingredients together: buttermilk, egg and melted butter.
5. Combine wet and dry ingredients, don't over-mix.
6. Fill each donut ring about 1/3 full. (I used a small pyrex measuring cup with a spout to pour more neatly). Tap pan on counter to spread batter evenly.
7. Bake 4-6 minutes. Transfer donuts to rack and cool completely before glazing (doesn't take long!)

For the glaze:

• 2 cups powdered sugar
• 1 Tbsp water
• 1 Tbsp milk
• 1 Tbsp vanilla
• a few drops food coloring of your choice

In a small saucepan on very low heat, mix all ingredients until smooth. If glaze is too thick, add a splash more milk. Dip donuts in the glaze and garnish with sprinkles right away - before they harden. (I did one at a time, assembly line style). If your glaze starts to harden in the pan, return it to low heat until it returns back to a workable consistency. 

Happy Baking! <3 Grace

WEEKEND ROUNDUP 

BACK TO SCHOOL EDITION

Whether a student or student at heart, back to school offers us the chance for a fresh start. How about these whimsical touches to add a little nostalgia to your new beginning? (I'm especially in love with the chalkboard map - it's perfect for planning a travel adventure!)

1. PATTERN CLICK PENS / 2. COMPOSITION BOOK / 3. LAPTOP TABLE

4. CUSTOM STAMP / 5. CANVAS LUNCH BAG / 6. PRINTABLE SIGN

7. WORLD CHALKBOARD MAP

BETTER-FOR-YOU BANANA BREAD

As you can imagine, when Beau and I became Mr. + Mrs. last month we received all sorts of advice. From tips shared by fellow newlyweds to words of wisdom bestowed upon us by aunts and uncles, we soaked it all in, feeling loved.

But one piece of advice stood out to me more than any other - a small remark made by my good friend, Beth.

"Now you can make your own traditions together" Beth explained as we ate lunch one day, "just the two of you." 

Turns out - Beth was right. And this comforting banana bread is proof. I can't say how it began, but is has become our favorite tradition to make a loaf every Saturday morning. 

Besides filling the farmhouse with the most comforting of aromas, this bread has become a go-to tradition because it is a healthier cousin to typical banana bread. Replacing butter with olive oil and yogurt, and requiring minimal sugar, the recipe captures the natural sweetness of ripe bananas and the warmth of pure vanilla for an irresistible result. In addition, I use half whole wheat flour to add a little more nutrition to the mix. You won't even notice the difference, I promise!

The best part about our banana bread tradition is we usually have leftovers to wrap up and bring to work on Mondays. Beau likes to warm his slice on the dashboard of his truck so that it is warm and gooey for an afternoon snack. :)

Aren't traditions delicious? 

With love from the farmhouse - Grace

BETTER-FOR-YOU BANANA BREAD

Adapted from 101 Cookbooks

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup brown sugar
• 3/4 tsp baking soda
• 1/2 tsp salt
• 2 tsp Penzey's Cake Spice (Don't have any? Combine cinnamon, nutmeg, allspice and cloves to your liking)
• 2-3 ripe bananas, mashed (about 1.5 cups)
• 2 eggs
• 1/3 cup extra virgin olive oil
• 1/4 cup vanilla yogurt (Greek or regular)
• 1 tsp vanilla extract
• 1 cup dark chocolate chips (or whatever you have in your pantry!)

Directions:

1. Preheat oven to 350 degrees.
2. Grease a 9X5 loaf pan, or line with parchment paper. 
3. In a large bowl, whisk together flours, brown sugar, baking soda, salt and desired spices. Mix in chocolate chips.
4. In a stand mixer or separate bowl, mix olive oil, eggs, mashed bananas, yogurt and vanilla.
5. Pour wet ingredients into dry and fold together with a spatula until just combined. Don't over-stir.
6. Transfer to prepared pan and bake 45 minutes, or until a toothpick in the center comes out clean. Cool on a wire rack.

WEEKEND ROUNDUP: CAMPING EDITION

Let's celebrate camping in all its glory! Here's to the quiet stillness of the forest, a beckoning path awaiting your footsteps, and an excuse to snuggle beneath the stars.

1. CAMPFIRE INCENSE / 2. CAMP GRAPHIC T-SHIRT / 3. WHIMSY+SPICE S'MORES KIT

4. LANTERN / 5. GEOMETRIC CUTTING BOARD / 6. SURVIVAL HANDBOOK

7. WOOL CAMP BLANKET  / 8. BIRCH PRINT STRAWS / 9. BLUE CAMP CUP

Wishing you many happy weekend adventures <3 Grace

SUMMER TARTS A'LA JUDITH JONES

Other creatures receive food simply as fodder. But we take the raw materials of the earth and work with them - touch them, manipulate them, taste them, glory in their heady smells and colors, and then, through a bit of alchemy, transform them into delicious creations."   Judith Jones

Have you ever formed an attachment to someone who doesn't know you exist? No - I'm not referring to stalking celebrities, or Facebook creeping your exes (though equally good topics - perhaps another time). In this case, I'm describing the affection one develops for a particular author - a writer whose words capture you, and speak to a place deep within that you never knew you had. 

Sounds intensely creepy, right? I'll explain.

During a particularly rough patch a few years ago, I remember stumbling across the book The Tenth Muse: My Life in Food by Judith Jones. I was pawing through the biography section at the bookstore, hungry to read about someone else's life - something wise and sensible to reassure me that mine too, would turn out OK.

A tawny paperback caught my attention, and I found myself meeting the kind gaze of a silver-haired woman, inviting me into the warmth of her kitchen. I didn't even bother reading the blurb and bought the book on a whim - declining a bag from the cashier and stuffing it into my oversized purse instead.

As it turned out, the book didn't stay in my purse long. Upon arriving home later that night, I read it all in one, delicious sitting. I quickly learned through the pages of the memoir that Judith Jones - the kindly presence on the cover - was the legendary editor recognized for discovering Julia Child, and championing her historic Mastering the Art of French Cooking.

What spoke to me more than Judith's gourmet accolades, was the way she wrote about cooking - presenting time spent in the kitchen as a memory, an art form, and the mark of a life well-lived. I loved her romantic writing style as she described the sensuality of taste, texture and aroma - or recounted familiar comforts, such as the way dough thumps against a floured board while kneading. I went on to read Judith's many other books, including her most recent - The Pleasures of Cooking for One, where she reminds us of the importance of protecting the sacred ritual of mealtime: setting the table, lighting candles and listening to music - even when one is eating alone.

Judith's words and vibrant spirit captured my imagination, and filled my then-unhappy self with a renewed hope and purpose through cooking that I still carry with me today. If you haven't read any Judith Jones, I encourage you to give her biography or many cookbooks a try - or take a listen to this NPR interview to get a flavor of her personality. She's such a spunky lady!

As an added bonus, I give you one of Judith's recipes - a beguiling summer tart recipe perfect for filling with plump berries and a dollop of farm-fresh cream.

JUDITH'S RUSTIC SUMMER TART
Adapted from The Tenth Muse: My Life in Food by Judith Jones
Makes one 9-inch tart, or four 5-inch tarts

For the dough:

• 1 cup all-purpose flour, plus extra for work surface
• 1/4 teaspoon salt
• 8 Tablespoons very cold, unsalted butter (I chilled mine in the freezer for 5 minutes before using to make sure it was cold enough! But not too long, as it will freeze fairly quickly.)
• 1 Tablespoon sugar 
• 3 Tablespoons ice water (I ended up placing a glass of cold water in the freezer for a few minutes to really get it chilled, and dipped my measuring spoon in to get the right amount.)

For the filling:

• Fresh fruit of your choice (I used 1.5 cups of blueberries + 2 whole nectarines, sliced) 
• Sugar
• Jam (your choice of flavor - just skip ones with high fructose corn syrup if you can, boo hiss)
• Lemon juice, optional (I squeezed some on my blueberries for extra zing and because it made me feel gourmet to squeeze things on things)

Instructions

1. Make the dough: spin flour, salt and sugar in the food processor for a few seconds to mix. Cut chilled butter into small chunks and add to flour mixture. Process in spurts 15 times, pulsing just long enough to say "alligator" (per Judith's suggestion). Sprinkle 3 T cold water over dough. Process again 10 times, again saying "alligator" with each pulse. (No food processor? Cutting the butter into the dry ingredients with a pastry blender or two knives works just as well.)
2. Turn dough onto a lightly-floured surface. It will look crumby, but once you squeeze it together with your hands, it forms a perfect dough. If there are dry spots where the dough won't hold together, sprinkle up to 1 T more ice water over dry areas.
3. Knead dough a few times. Shape into a flat dish, wrap in plastic wrap or waxed paper, and refrigerate at least 30 minutes (up to 24 hours). I did mine the minimum 30 minutes and it worked wonderfully.
4. While the dough is chilling, prep the fresh fruit by mixing it with a generous amount of sugar. At least 1-2 T for each cup of fruit. Set aside.
5. Preheat oven to 350 degrees.
6. Once the dough is chilled, press it into a tart pan, and trim any excess from the sides.
7. Spread jam on the dough and arrange berries on top. Pack them in there! 
8. Bake tart(s) for 45-55 min. at 350 degrees.
9. Remove from oven and cool. If you're feeling fancy (and patient) serve with fresh whipping cream. I was not, and gobbled mine up right away. :)

Happy baking! With love from the farmhouse,

Grace

DOG NOSES + DQ BLIZZARDS

"I almost wish we were butterflies and lived but three summer days - three such days with you I could fill with more delight than fifty common years could ever contain." - JOHN KEATS

Stepping out my back door yesterday, summer quite literally smacked me in the face. All in one delicious moment, a warm wind swept my hair up, vibrant sun rays caressed my cheeks, and I caught a breath of that indescribably satisfying summer air - sweet, pure, and complete.

Maybe I imagined it, but I really do think all the animals felt summer in the air too. Hooves frolicked, tails wagged, mud splashed, and our llama neighbors curiously peeked across the fence to watch the jubilant celebration.

Don't you just love their ears? 

I tried napping on a blanket under a shady tree to enjoy the show - but this was the result.

Inquisitive and wet-nosed.

Don't you love how dogs have a complete lack of understanding about personal space? It makes them so lovable.

This snout belongs to Katie, a gentle border collie who has free roam of the farm. She's everything I always dreamt a farm dog would be - sweet, strong and loyal with dark, friendly eyes that twinkle at you when you call her name. Yes - I'm not exaggerating. She really is straight out of a novel.

Beau loves Katie too, and when she barks excitedly he jokes, "What's that Katie? Timmy's stuck in a well?" It makes me laugh every time.

Katie's tail rarely stops wagging.

Besides wet dog noses in my face, and watching the animals come out of hiding, I think it's summer's natural spontaneity that I love most of all. But really I guess - who doesn't? It makes you feel like a kid again - running outside barefoot, licking ice cream on the front porch steps, or my favorite - listening to the chirps and whoops of wildlife while camping under the stars. 

This is our first summer in the farmhouse - and while it's sure to be a busy one - I can't wait to see where leads. In particular, I'd love to wander a flea market (never been! any suggestions?), start my first garden, see a rodeo (one of my bucket list items), spend as much time as I can with my family - especially my nieces and nephews, and of course - make it out on the boat for some fishing (Beau) and book reading (me).

These punchy summer beauties popped up just this week! 

What are you looking forward to most about this summer? Whatever it is, I hope these next few months are filled with plenty of memorable adventures, and a healthy number of 'mmm'-inducing DQ Blizzards eaten with those long, cherry-red spoons. 

With love from the farmhouse - Grace

RUSTIC GRIDDLE SCONES

Do you know why I adore scones? 
(Yes - I know. They are outrageously delicious - but that's not why). 

I adore scones because they make you feel like bona fide royalty. You might be sitting in sweat pants watching F.R.I.E.N.D.S re-runs with your hair sticking up, but pop a buttery, crumbly scone in your mouth - and well - you might as well be queen of the world.

I adore scones because they go so darn well with tea. If a scone and a cup of tea went on the date, I think we'd all agree they should go ahead and get married and have lots of babies - because they are a MATCH MADE IN HEAVEN. 

I adore scones because they make splendid gifts. They really do cheer people up.

I adore scones because they have endless different personalities - erm - flavors. Chocolate chip? Deliciously old school. Banana walnut? Wholesome and comforting. Oreo? Makes us weak at the knees. If it's out there, it has probably made its way into a scone.

Enter my new favorite recipe - Rustic Griddle Scones. Griddle scones are a brilliant discovery because you can make them in half the time of traditional scones - and they taste twice as good. The secret? Instead of spooning the dough out on cookie sheets, this recipe has you bake them in a frying pan in pretty, triangle wedge shapes (much better for dunking in tea). Pure genius.

Ready to get started? Roll up your sleeves, don an apron and turn up some Garth Brooks.

Start with your dry ingredients - flour, baking powder, salt, and sugar. Whisk them together. Drop pieces of cold butter into the mixture (they make a great 'thwap' noise) and use your fingers to massage them together, until it resembles a coarse oatmeal. 

Next, pour in your buttermilk - thick, creamy, seductive buttermilk. 

Mmmm. Mix that goodness in.

Turn your dough onto a floured board.

Roughly chop the chocolate. Better taste to make sure it isn't poisonous. Seems responsible. 

Sprinkle on top of the dough, and fold in. This is my favorite part - watching the little flecks of chocolate spread throughout. 

Once mixed, shape the dough into a large circle, and cut in half to make it more manageable. Set one half aside, and keep one on your floured board.

Form the dough into a smaller circle about 7" inches in diameter-ish (don't even think about getting out a ruler, silly - just eyeball it). From there is the fun part - cutting it in slices just like a pizza. 

Arrange your wedges in a circle in a large skillet on low heat. Bake seven minutes on top, seven minutes on bottom, and about one minute turned on each side. This whole process makes me a bit antsy because it smells amazing and you can see all the chocolate getting warm and oozy. But as we know - true genius takes time.

Finally, finally - they're done! Griddle scones should absolutely be served warm (I'll reiterate my melty chocolate argument), sprinkled generously with powdered sugar, and a drizzle of honey. Bonus points for a pretty plate (I inherited this blue and white stunner from my Gram!) <3 Grace

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Rustic Griddle Scones 
Adapted from Knead It, Punch It, Bake It by Judith Jones
Makes 16 wedges

2.5 cups flour (I usually do half white, half whole wheat)
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup sugar
1 stick butter, cut up in small pieces
2/3 cup buttermilk
3/4 cup your choice of add-ins (my favorite are dark chocolate morsels!)

Directions
1) Put the flour, baking powder, salt, and sugar in a medium bowl and mix well.
2) Add the pieces of butter to the flour mixture and use your fingers to massage the butter and flour together, until the mixture resembles a coarse oatmeal. 
3) Meanwhile, start heating a nonstick pan/skillet (the heavier the better) over low heat.
4) Pour the buttermilk into the flour-butter mixture and stir until just moistened. 
5) Turn the dough out onto a floured surface, sprinkle your add-ins on top, and lightly knead.
6) Divide the dough in half and pat each half into a circle about 7 inches in diameter. 
7) Cut each circle into equal wedges, the way you would cut a pizza.
8) Test your skillet by holding your hand and inch above the surface. It should feel warm - not uncomfortably hot.
9) Arrange the first half of wedges in a circle in the pan, leaving space between them.
10) Bake for about 7 minutes on the first side, lifting with a spatula now and then to make sure they aren't browning too quickly.
11) Turn each wedge and brown another 7 minutes on the reverse side.
12) Now, using tongs or a fork, turn each wedge on its side and bake for 1 minute to crisp the edges, and turn onto the other side and bake a final minute.
13) Remove from the pan and bake the other wedges in the same way.
14) Serve warm, sprinkled in powdered sugar and drizzled in honey.
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