The Shared Morning Pick-me-up / July 12, 2016 by Amy Cantu

Blueberry Streusel Muffins and Cold Brew Coffee with Mint Syrup

I always go a little crazy when I visit a farmer's market - three baskets of blueberries for a discount? OK! (For that matter, the same goes for Costco: I can totally use up the giant bag of carrots, no problem . . . or not.) I found myself lulled by all the fun produce recently, and with more blueberries than I could possibly expect my family to eat. Then I remembered that a friend had asked if we might post a recipe for blueberry muffins. My morning was instantly looking up! Even better? Cynthia had the brilliant idea to pair these bakery-worthy Blueberry Streusel Muffins with Cold Brew Coffee and Mint Syrup! Umm, yaaaas. If this doesn't solve that mid-morning slump, I don't know what will. (Dancing a sugar-fueled, caffeine-induced happy dance that thankfully no one can see but me! Weeeee!)

P.S. July 11th was National Blueberry Muffin Day, and in perfect mom-time, I missed it by one day. Still, I don't see why we can't celebrate Blueberry Muffin Day on July 12th or any other morning, where we might need a little goodie to make our day brighter! Happy Blueberry Muffin (every)Day!

Blueberry Streusel Muffins

Cold Brew Coffee with Mint Syrup

The Shared Scones / June 7, 2016 by Amy Cantu

cheddar-rosemary scones and salted maple scones

I am not a morning person. I thought that perhaps having two small children that wake with the sun would cure me of this, but no. I am still not a morning person. There are few things in this world that will rouse me from the warm, cozy cocoon of my bed covers in a cheerful mood - these scones are on that short list. These are scones that I've been making since . . . well, since forever. I used to bake scones instead of studying for finals in college, and Ina Garten's The Barefoot Contessa Cookbook was my textbook of choice. Ina, in her hostess-with-the-mostest way, opened my eyes to a world of butter and flour that held my interest in a way that Economics never could. Fast forward more years than I care to admit, and I'm faced with a preschool bake sale. I'm tired. I'm always tired now (because I love to sleep and will never properly sleep in again). I reach really far back through the fuzzy cobwebs in my brain to the recipes I can reliably make even in a semi-conscious state, and I find these scones archived somewhere between "Econ 101" and "Accounting 101". I may not remember much about Econ anymore, but my hands still remember precisely how to shape and form these tender, buttery scones. Within the hour, the scent of butter and flour filled my nostrils with their heady scent - a smell worth waking up for. I can't ever decide if I want a sweet or savory scone, so of course there is one of each. These are tried and true and flew off the bake sale table in the blink of an eye.

Rosemary-Cheddar Scones

Salted Maple-Oat Scones

The Shared Brunch / April 12, 2016 by Cynthia Raub

Parenthood is terrifying. It’s incredibly fun, fulfilling, exhausting, as well as physically, mentally and emotionally taxing. I have two children, and I was a much better parent before I had kids of my own! So having multiple children does not make you an expert. (I actually have less of a grip on parenting now, than when I had one newborn.) When someone has a baby, I like to bring them a meal to say: 1) I’m here to hold (and smell) your baby, 2) I’m sorry you will never sleep the same again, and 3) Welcome to the tribe. A new friend had her first baby, and I wanted to bring her and her husband some yummies that could be enjoyed at several different temperatures (hot coffee and warm meals are impossible with a newborn). I wasn’t sure if they had a meal train set up for them, so I decided to play it safe and bring them brunch foods instead of a dinner meal. I made an all-occasion Swiss Chard and Leek Crostata - one of my standards that is always appropriate, delicious, and fool-proof. As luck would have it, Amy was experimenting with making yogurt and granola and wanted to contribute to the meal too!

Swiss Chard and Leek Crostata

Olive Oil Granola

Homemade Yogurt

In the Kitchen Now - Oatmeal Fruit-Nut Bars / April 3, 2016 by Amy Cantu

I needed a snack to bring to my 18 month-old's play group, so I started sifting through the pantry to figure out what I could make in about 30 minutes - that's about all this tired mom had left to give because the kids were asleep and my soft, cushy bed was calling. I remembered seeing these Oatmeal Fruit-Nut Bars in the Weelicious Cookbook; a half-hour later, the house smelled like cinnamon, and I had the perfect snack for both toddlers and adults alike! They're not too sweet, taste like a bowl of oatmeal loaded with my favorite toppings, and perfectly portable.

Oatmeal Fruit-Nut Bars

In the Kitchen Now - Lemon Ricotta Pancakes / February 28, 2016 by Amy Cantu

I might have a small obsession with lemon. So, if you see me cooking up a lot of lemon recipes, you'll know exactly why. I love the light, fruity tang that lemon adds to everything it touches. This morning, I woke up knowing exactly what I wanted to make for our Sunday breakfast - Lemon Ricotta Pancakes! These are ridiculously light and fluffy, but also soft and custardy from the ricotta. It's delicious!

Lemon Ricotta Pancakes