Spring has sprung!

Picnic weather is here!
Does spring make anyone else happy? I love the fresh cut grass, the color of the flowers and seeing all the baby animals around.

Spring is also a good time to start projects. Unfortunately for me, my neighbors are having their drive way redone. Don’t get me wrong, it looks amazing and I’m jealous, however, I could have done without the shaking of my house from the jackhammer and all of the noise pollution. Pair that with having a spring cold and I am not a super happy camper today.

I decided even though I didn’t feel great today, that my favorite springtime dessert might lift the fog. I went into the kitchen and whipped up my favorite lemon bar recipe. There’s something amazing about the texture and the cool lemon curd, topped with powdered sugar, all on a shortbread crust. The best part about this recipe? You can sub out cup for cup for a gluten free baking mix and voila! Gluten free lemon bars!

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Lemony Lemon Bars

For Base
2 cups sifted flour
1⁄2 cup powdered sugar
1 cup butter

For top
4 large beaten eggs
2 cups white sugar
1⁄3 cup lemon juice
1⁄4 cup flour
1⁄2 teaspoon baking powder
1⁄2 teaspoon fresh lemon rind

Directions

For the base: mix the butter into the flour and sugar.
Mix with hands until it clings together.
Press into a 13 x 9 x 2-inch pan.
Bake at 350°F for 20-25 minutes or until lightly browned.

For the filling, beat together eggs, sugar and lemon juice.
Sift together flour and baking powder.
Stir into egg mixture.
Pour over baked, cooled crust.
Bake at 350°F for 25 minutes.
Allow to cool in the refrigerator approximately 4 hours.
Once cool, sprinkle with powdered sugar.
Cut into bars.

These can also be made into citrus bars by mixing lemon, lime and orange juices to equal the
1/3 cup. One of my favorites is also a lime version!

Until next time, Happy Baking!

Christopher

Breakfast for Dinner

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(Not My Waffles)

Welcome back! It’s great to see you again. I missed you.

You might be asking yourself, what does a single father do on a Friday night when he doesn’t have his daughter? You werent? Okay, I will share anyways because its TERRIBLY exciting!

Laundry. Yup. You read that right. My night began around 6pm folding laundry. Laundry is one of those things thats a constant in all of our lives. Not super exciting but without it, we’d be naked. Once that was done and put away, I moved on to cleaning the house, which really is pointless since it’s been raining today and the dogs are wet and muddy. But believe me when I tell you, my bathroom was atrocious. Now on to the exciting part!

My dinner. I tried something completely new tonight and I’m going to share it with you! I made some of my favorites: Breakfast for dinner. If you’ve never done this, you’re missing out.

It was a roundup of the usual suspects: Waffles, cheese, eggs, did i mention cheese?! The “completely new” part was the waffle. I’ve been on a weight loss journey for over a year now. I’m overhauling my life and trying to take better care of myself. This includes NOT dousing everything in maple syrup, which is like 100% sugar. So instead of the usual sweet waffle, I made them savory! Herbs have no calories so to speak so you can add great flavor without ruining your diet.

Have you ever had a savory waffle? I don’t think i had prior to this evening.

Here is the recipe I used:

Savory Waffle

1 c All Purpose Flour

1.5 tsp Baking Powder

1 egg

1 c almond milk (use whatever milk you like. I just had almond on hand)

1 tbsp Oregano

1 tsp salt

1 tsp black pepper

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 c Cheddar Cheese, Shredded

Mix all ingredients together. Bake in a waffle maker until golden brown.

Yield: 4 waffles

 

Thats it! See, super simple. While the waffles were waffling, I cooked up some sunny side up eggs, 1 per waffle. I placed the egg on top of the waffle and sprinkled it with more shredded cheddar cheese. My favorite part? When you cut into the egg yolk and it creates a sauce for the waffles. The savory waffle, mixed with the cheesy goodness and fatty egg is a match made in heaven. My only regret? Not getting a picture!

If you are feeling adventurous this weekend, this would make a perfect brunch dish. I tend to experiment a little bit when I’m on my own for dinner. My daughter Lorelei is 7 and is every minute of 7 years old. She’s adventurous when she’s in the mood. This is one of those dishes she would look at me and say “Really Dada? You think i’m going to eat this?”. Since it was just me and dogs tonight, I was in the clear.

Until next time, Happy Waffling!

Christopher