Food, Recipes

Let Them Eat Cake…. and Fruit

I’ve never been much of a baker. I’m more of a fly by the seat of my pants, a little of this, a little of that… little more this kind of gal. This makes baking more of an experiment most of the time. Well, during my time at home the last few months I’ve spent a lot of time experimenting and picking up a cardio routine.

I’ve created this dense, spongey cake that is a delightful dessert or afternoon snack with a cup of coffee. I’ve made it with various different fruit: peaches, blueberries, strawberries, mango… you name it, they all work.

Tooty Fruity CakeIMG_3576

  • 1 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1/3 cup of melted butter
  • 1/2 cup of all-purpose flour
  • 1 teaspoon baking powder
  • 1/3 cup milk (regular or non-dairy)
  • 1 to 2 cups of fruit
  • Brown sugar (optional)
  1. Preheat oven to 375 degrees
  2. Grease pie pan (or baking pan) with butter
  3. Line fruit at the bottom of the baking dish
  4. In a mixing bowl, combine sugar, eggs, vanilla, butter, flour, baking powder, and milk then add to the baking dish
  5. If using brown sugar, sprinkle on top. It caramelizes and makes a nice crust
  6. Bake for one hour, rotating halfway through.
  7. Remove, let cool… if you can, slice and enjoy!
DIY, Food, Recipes

Roasted Eggplant with Goat Cheese, Pomegranate & Pistachios

A few weeks ago, I snuck up to St. Louis to spend a few days with my mom and her wonderful husband.  It was exactly what the doctor ordered.  While my folks were at work, I spent my mornings reading with the sunrise and coffee and taking walks around Historic Lafayette Park.  During the day, I would catch up on some much-needed adulting I needed to do then saunter off to my mom’s plot at the community garden to collect vegetables for dinner.  One night I whipped up this eggplant dish and accompanying main of stewed tomatoes and rainbow chard… more on that to come.  For now:

Roasted Eggplant with Goat Cheese, Pomegranate, & PistachiosIMG_2659 2.jpeg

  • 3-4 Japanese eggplant, sliced in half the long way
  • 1 four-ounce packet of goat cheese, crumbled
  • Pomegranate seeds, half a pomegranate
  • 1/4 cup of roasted pistachios
  • 1 tablespoon almond oil (I skimmed the oil off of an almond butter jar)
  • 1 lemon, halved
  • 2 tablespoons parsley, minced
  • 1 tablespoon honey, optional
  • salt and pepper to taste
  1. Preheat oven to 400ºF
  2. Place sliced eggplant facedown on a lightly oiled baking sheet, place in oven and bake until tender.  About 25 minutes
  3. Remove from the oven.  Flip eggplant cut side up and lightly glaze the cut surface with almond oil and squeeze lemon across the eggplant.
  4. Top eggplant with goat cheese, pomegranate, pistachios, parsley, and salt and pepper to taste
  5. For a little extra pizazz, you can, ever so sparingly, drizzle honey on top with a little extra sea salt.

Enjoy!