Sheared Bliss

A dinner date with history
December 31, 2013, 1:55 pm
Filed under: Colorado, Food, History, Museum | Tags: , , , , , , ,

Looking for something fun, educational, entertaining, and delicious to do in the new year?  Have you ever wanted to step back in time and taste history?  This is your chance.  The Littleton Museum will be hosting Mastering the Art of Frontier Cooking with Miss Beecher early next year.

Enjoy the 1860s farm in a unique way! Prepare a meal using “receipts” from cookbooks published in the 1800s. With assistance from the interpreters, you will churn, roast, bake, and boil a delicious feast. Once the food is prepared, you will dine by lamplight in the cozy cabin.

This is one of my very most favorite events to do at the museum.  If you would like to join us for this truly unique experience, call the Littleton Museum at 303-795-3950 to register for the January 11th, February 8th, or March 8th dinner.


Tasty Tuesday
October 1, 2013, 2:40 pm
Filed under: Food | Tags: , , , , , , , , ,

Since I’ve been eating grain-free for a few months now, I’ve tried a lot of the recipes for paleo pancakes that are floating around the internet.  Most of them involve some combination of almond flour, coconut flour, eggs, and sometimes bananas.  They’re fine.  Nothing to write home about, but they sort of, kind of fulfill the pancake craving.  Then on Sunday morning, inspired by this recipe and this one, I improvised.  These pancakes are different.  These I would eat on purpose even if regular pancakes were an option.  In fact, we just ate the last of this batch today and I’m already thawing the pumpkin puree to make more.  The chestnut flour is really important here.  Don’t try to replace it with coconut flour or something else.  Or at least don’t blame me if you do try and they turn out badly 🙂  Chestnut flour is popular in Italy so if you don’t see it with the alternative flours at your grocery store, try looking with the imported foods.

Paleo Pumpkin Pancakes

(Makes 12)

  • 1/2 cup almond flour
  • 1/2 cup chestnut flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 5 eggs
  • 1 cup pumpkin puree
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  1. Mix all ingredients together.  A stick blender works well for this, but a whisk would be fine too.
  2. Heat a greased skillet over medium low heat.
  3. Pour 1/4 cup of batter into the skillet and jiggle the skillet to spread it out a little.
  4. Cook for 2.5 minutes then flip carefully using a large spatula.
  5. Cook for 30 seconds on the other side.
  6. Serve with your favorite toppings or cool completely on a wire rack before storing in an airtight container in the refrigerator.

They reheat well in the toaster.  I suspect they would freeze and reheat well too, but I haven’t tried it yet.

Edit: I was short of chestnut flour for the second batch so ended up using 1/4 cup chestnut flour and 1/4 cup potato starch.  It tasted ok, but not as good as the batch with the full 1/2 cup of chestnut flour.  It also made for a runnier batter.

Tasty Tuesday
September 17, 2013, 4:07 pm
Filed under: Food | Tags: , , , , ,

Today is beautifully warm and sunny but the last week of cold rain was a reminder that fall is coming.  Here’s a recipe that’s going to be part of our regular rotation this fall.

Stuffed Squash

  • 1 large or two small squash – something with a hard rind like a mature pattypan, acorn, or turk’s turban
  • 1/2 pound breakfast sausage – I used pork but I bet it would work well with turkey
  • 1 onion – diced
  • 1 or 2 carrots – diced
  • 2 ribs celery – diced
  • 2-3 cloves garlic – minced
  • 1 apple – peeled, cored, and diced
  • 1/2 cup beef (or chicken) broth
  • Dried sage
  • Dried parsley
  • Salt
  • Pepper
  • 1/4-1/2 cup almond flour
  • Butter
  • Molasses
  1. Preheat the oven to 400º.
  2. Cut the squash in half, scoop out the seeds, and put it in a baking pan.
  3. Melt a pat of butter in a large frying pan.  Saute the onion, carrots, celery, garlic, and apple.
  4. Add the sausage to the pan and break it up with a spoon as it cooks until it’s cooked through and thoroughly mixed in with the other ingredients.
  5. Add the broth and season with salt, pepper, dried sage, and dried parsley to taste.
  6. Sprinkle almond flour over the stuffing and mix it in until starts to soak up the broth and bind everything together.
  7. Season the squash halves with salt and pepper and put a pat of butter in the bottom of each hollow.
  8. Pack the stuffing into the squash halves, mounding any extra on top and packing it down well.
  9. Top each stuffed squash half with a pat of butter and a drizzle of molasses.
  10. Pour a little water in the baking dish and cover it tightly with foil.
  11. Bake for an hour at 400º.
  12. Remove the foil and raise the temperature to 425º.  Bake for another 10 minutes or until the tops are browned.

Muffin Monday
February 25, 2013, 10:40 am
Filed under: Baking, Food | Tags: , , , , , ,

SweetP loves muffins so I’ve been experimenting with stuffing as much fruit, veggies, and other healthy things as possible into muffin form.  So far pumpkin spice and banana with blueberries have been a hit, but when SweetP eats four mini muffins at a time even minimally sweetened muffins seem like a lot of sugar.  This week I decided to try a savory muffin.

Spinach Cheddar Muffins

1 3/4 c. flour (I used gluten free – half Bob’s Red Mill and half Pamela’s bread flour plus 3/4 tsp. xanthan gum)
1/2 tsp. salt
1/2 tsp. baking powder
2 tsp. baking soda

3/4 c. milk
1/4 c. sour cream
6 T. melted butter
1 egg
1 c. shredded cheddar
12 oz. bag frozen spinach thawed and with as much moisture as possible squeezed out

Mix all of the dry ingredients together and all of the wet ingredients together (including the spinach and cheese). Dump the wet ingredients into the dry ingredients and mix until just combined.  Spoon into muffin tins that have been well greased or lined with muffin papers (I made 6 regular muffins and 16 mini muffins).  Bake at 350°F for 15 minutes for mini muffins or 35 minutes for regular muffins.

I forgot this time, but next time I think I’ll add a couple of tablespoons of flax meal.

November 20, 2012, 4:00 am
Filed under: Family & Friends, Food | Tags: , , , ,

Happy birthday to my favorite little cake-fiend!

Can she make a cherry crisp, Billy Boy?
July 11, 2012, 12:38 pm
Filed under: Baking, Food | Tags: , , ,

It’s fruit season, and that means crisp.  As various fruits have come into season over last few weeks, I’ve been riffing off of this recipe.  The first time I played it straight and went with the strawberries and rhubarb the original recipe calls for.  Since then, I’ve tried blueberries and, most recently, cherries.


  • 3 cups fruit* (pitted and/or chopped small as necessary)
  • 1 tablespoon honey
  • 1/2 tablespoon lemon or lime juice


  • 3/4 cup almond meal
  • 1/4 cup shredded coconut
  • 1/4 cup chopped nuts**
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 tablespoon melted butter
  • 1/4 cup maple syrup

Preheat oven to 350°.  Mix filling ingredients together and pour into a pie plate or other appropriately sized baking dish.  Mix topping ingredients together and crumble over the fruit.  Bake for 45 minutes or until the topping is brown and the fruit is bubbly.  Yum!

* Since there’s very little sweetener in the filling, you want the fruit to be sweet on its own so I used sweet cherries instead of sour pie cherries.

** Use any nuts you like.  I used pecans with the strawberries and rhubarb, walnuts with the blueberries, and almonds with the cherries.

May 31, 2012, 10:50 pm
Filed under: Family & Friends, Food | Tags: , , , , ,

Well somehow half a year has flown by.  That’s right, Mr. Wiggles is six months old now.  He’s doing all sorts of things that I hardly thought possible a few months ago – rolling, scooting, sitting up, growing teeth, eating solid food (assuming you’re willing to interpret “eating” and “solid” very loosely).

I’ve even been managing to squeeze in a fair amount of crafting around chasing after the baby so I have some sewing, knitting, and dyeing to blog about – one of these days.