I had so much fun last Sunday - spending most of my time in the kitchen with pots and pans a-flying. I started out making our Sunday morning waffles and was disappointed to find no more frozen strawberries and blueberries in the freezer. Alas, summer is indeed gone. But with autumn comes apples - lots of apples. So I grated one and added it to the batter, along with a mashed banana. And, instead of an agave and strawberry blend for a "syrup" for the waffles, we just added a bit of apple butter mixed with the agave and it was a mouth full of autumn.
I decided to I needed to use more of the apples we got on our day trip to the orchard a couple of weeks ago and made a Apple Upside Down Cake for the first time, substituting this and that to get what I wanted. It turned out great, but I want to add some more personal touches to it before I post the recipe. It's super easy.
After the cake, I made the Lentil and Farro Veggie Soup from the previous post and was very happy with the way it turned out. I particularly like making vegetable soups. I normally don't use a recipe and just throw together what I have in the pantry and fridge and it's always good. Sometimes the seasonings aren't what Mike likes (he curses cumin), but I love them all.
And, after the soup, I decided to finally try Heidi Swanson's Big Sur Power Bars from her 101Cookbooks site. They were super dooper easy to make and are very tasty. I didn't toast the nuts per her directions though because I prefer raw nuts. And I have a few ideas to make them my own that will suit my tastebuds just a bit better. Heidi is such an inspiration.
I've noticed that some sweet things I've been making with various sweeteners (agave, brown rice syrup, turbinado sugar and honey) are just too sweet for me. Mike doesn't think so, but I really believe I can cut back quite a bit on the sweetness in some of the treats I make. Some recipes really just don't have to be so sweet!
It was a fun and productive day in the kitchen and I'm ready for the weekend again. Now.