I am so glad April is over! Not just because it was a rough month for me, but also because it means a) summer is getting closer and b) it’s now my birthday month. Yes, I’m one of those people who celebrates my birthday for the entire month. J makes fun of me because one year I celebrated my birthday 7 different times.
Anyways, looking back at April I made some more great meals from my cookbooks. I’m especially loving Brown Eggs and Jam Jars from the author of Simple Bites. I can totally relate to her approach to food – good, simple cooking that’s wholesome without going to extremes. In a world of gluten-free, grain-free, Paleo, sugar-free, oil-free everything, it’s refreshing to not feel judged by your cookbook for adding extra sugar to your muffins.
Bacon, Egg, and Avocado Corn Cakes from Seriously Delish by Jessica Merchant
Andrea and I get together usually once a month to cook dinner together. It’s our favourite way to catch up while also expanding our culinary skills! We usually make dinner – in the past we’ve made a goat cheese lasagna, enchiladas, a ratatouille galette, and far too many others to list. But this month we decided to do brunch featuring this recipe. As we were making it, I realized I never picked up bacon… but that’s because it wasn’t listed in the ingredients in the cookbook! I don’t know if Jessica intended for this dish to contain bacon or not, but it was still good without it. I felt it needed some kind of sauce though, so I made a lime cilantro mayonnaise to have with the leftovers.
One Bowl Carrot-Spice Oatmeal Muffins from Brown Eggs & Jam Jars by Aimée Wimbush-Bourque
I had a rough week in April and needed some comfort food – and at that time muffins were just what I was craving! I used whole wheat pastry flour instead of all purpose flour and decreased the amount of flour by about a tablespoon. Usually whole wheat pastry flour can basically be subbed 1:1 for all purpose, but I bought a new brand that I find needs to be decreased just a bit. I also added a few more tablespoons of sugar because the recipe only called for 1/4 cup of brown sugar for 12 muffins, and I like my muffins a little bit sweeter than that. The result was delicious! I usually make my muffins with oil, but this recipe reminded me how amazing muffins made with butter are.
Crispy Cornmeal Pancakes with Orange Honey Syrup from Brown Eggs & Jam Jars by Aimée Wimbush-Bourque
Clearly I’ve bee really digging this cookbook lately. These pancakes were also a hit and a nice switch up from our usual banana and almond butter pancakes. The 1/2 cup of cornmeal in here was the perfect amount to add a bit of grit without going full-on cornbread texture. And I love love loved the orange honey as an alternative to maple syrup! Next time I think I’d also add some orange zest to the pancakes themselves to boost the citrus flavour.
What cookbook recipes have you made recently?