fifty cents

focaccia, originally uploaded by iamchanelle.

i bought this focaccia bread at the Alpine Valley Bread bakery outlet in Mesa, AZ today.
[many thanks to my awesome pal for reminding me to check this place out while i was on that side of town!]

would you believe this beautiful bread was only fifty cents?! i paid for my bread with pocket change, how awesome is THAT?  i say pretty awesome.

the smell alone made me take this off the shelf. there was no description of this bread on the label, so i went with pure instinct.

and by instinct i mean my stomach.

as soon as i arrived home and opened the bag, i discovered a soft, chewy herbed bread, topped with tomatoes, bell peppers, onions and cheese.

so. so. SO GOOD.

glad i bought two.

;)

if you live nearby, be sure to check this place out. take a big whiff as soon as you walk through the doors – it is heavenly.
avalley
love,
chanelle

cinnamon muffins

with a hot cup of french press and one or two of these cinnamon muffins, your morning is guaranteed to be a lovely one…

cinnamon muffins

by iamchanelle.  makes 1 dozen

the addition of a little white whole wheat flour makes these muffins a little nuttier in flavour, which really adds a nice element to all that delicious earthy cinnamon.

  • 1 1/2 cups all purpose flour
  • 1/2 cup white whole wheat flour
  • 1/2 cup brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • pinch kosher salt
  • 1 egg
  • 2/3 cup milk (i used almond milk, yummm)
  • 1/3 cup butter, melted (i have tried apple butter here, but found these particular muffins already too heavy, and they did not release well from the wrappers – i recommend good old fashioned butter, if you can. results in a lighter muffin.)
  • 1 cup toasted walnut pieces, optional.
  • cinnamon sugar to top, not optional. ;)

preheat oven to 350 degrees fahrenheit.
line 1 muffin tin with paper liners.

sift together flours, sugar, baking powder, cinnamon and salt.  in a separate bowl, whisk together milk, melted butter and egg.
slowly incorporate into flour mixture, just until moistened.
stir in walnuts, if desired.

scoop into muffin papers, and sprinkle tops liberally with cinnamon sugar.

bake in preheated oven 18-20 minutes, or until tester inserted into the center comes out clean.

serve warm with a pat of sweet cream butter.

aaaaand, that’s a wrap!
that's a wrap
ba dum psssssshhhhht!
i’m here all week, heh heh….

hope you enjoy this little recipe i created for you.

love,
chanelle

magical buttermilk pancakes

magical buttermilk pancakes, originally uploaded by iamchanelle.

seriously.

these are magical.

especially when topped with cinnamon cream syrup.
DSC_0033
magical, i tell you.

these are the very same pancakes i told you about before – see how magical they really are? they can be blueberry, or plain, or chocolate chip, or even sprinkled with fairy dust. whatever you want.

Magical Buttermilk Pancakes
makes about 8 smallish pancakes.
i recommend tripling this recipe – these freeze exceptionally well if wrapped securely in plastic wrap (I love using that press&seal stuff).

1 large egg
1 cup unbleached all purpose flour
1 cup buttermilk
1 tablespoon sugar
2 tablespoons applesauce (or oil. but trust me, you cannot even tell the difference when you use applesauce! try it.)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
pinch kosher salt

* blueberries, chocolate chips, cooked and chopped bacon, etc. optional – about 1 cup.

heat a little butter in a large skillet over medium-high heat.
Beat egg in a large mixing bowl, then incorporate remaining ingredients just until smooth.

ladle about 1/4 cup batter onto skillet and cook about 1 minute before adding any of the optional ingredients (blueberries, choco chips…) over the batter. i just grab a handful and sprinkle over the top.
When edges are golden and cooked through, flip pancake over and cook about a minute more.
Place in a warm oven, on a cooling rack or in your face.

best served with generous pats of sweet butter and cinnamon cream syrup, or real maple syrup. i mean, in my opinion.

hope you enjoy the magic!

love,
chanelle

THIS JUST IN:

THIS JUST IN:, originally uploaded by iamchanelle.

my blueberry pancakes are MAGICAL. i am feeling better already.
and you know what that means???? i’ll be back to posting again, woot!!!
***bling!!!***

we have been insanely sick around here, which would explain the cricket chirping you hear every time you click on my blog…

hang in there with me, and i will share some super delicious recipes with you sooooooooon!  you know i love you.

xo,
chanelle

once upon a lunch

once upon a lunch, originally uploaded by iamchanelle.

Once upon a [lunch]time, in a kingdom far far away from some people, and not so far away from others, there lived a girl who was very, very, incredibly, unbelievably hungry. It was nearing twelve noon and she had not yet eaten a morsel of food that day. Famished and weak, she crawled into her kitchen, only to find not much more than a morsel of bread in her pantry. Looking further, she discovered an onion, and a handful of small sweet peppers. Grabbing a few sprigs of fresh thyme, a pat of butter and three eggs, she set to work. Fueled by the promise of nourishment, she thinly sliced the onions and peppers and caramelized them in butter until deep brown and soft.

In a small bowl, she whisked the eggs with a little cream, salt and pepper and cooked them over medium heat in a small skillet as she would an omelet. The aromas filling her kitchen were almost too delicious to bear, but she knew in mere moments her hunger would be satiated. She spread two slices of bread with the last remnants of butter and toasted them until golden. In the final moments of broiling the bread, she flipped one slice over and placed thin pieces of smoked gouda cheese upon it.
At long last, everything was ready to come together. Removing the bread from the oven, she spooned the caramelized onions and peppers on one slice, slid the omelet over the onions, sprinkled with thyme leaves, and placed the last bread slice on the very top.
She then placed the beautiful sandwich on a pretty white plate, made a salad of mixed greens and dressed it with olive oil and balsamic vinegar with just a little sprinkling of fleur de sel.
She then searched her kingdom high and low for the perfect backdrop for which she could stage her lunch for all to behold. Taking a few moments to adjust white balance and ISO levels, she photographed her masterpiece over and over again until she took the perfect shot, though she was nearly dead from hunger.


Once satisfied with the finer art of presenting delicious morsels, she TURNED INTO A TERRIBLE OGRE and DEVOURED THE ENTIRE THING.

And she lived happily ever after.
*burp*

Pumpkin Pie Mini Muffins

I have some more muffins to tell you about.
I know, I know – I make a lot of muffins.  I just can’t help myself.  This particular recipe was sent to me so I could make them for a seminar, and they were so good I came right home and made some for us.
And then I made some more.
They are just really, really good.
I also roasted my own pumpkin for this (just for kicks and giggles), but you could certainly use canned solid pack pumpkin.  Make sure you don’t accidentally grab pumpkin pie filling.  That would make for one goopy sweet muffin.
Pumpkin Pie Mini Muffins
2 2/3 cup sugar
2/3 cup softened butter
4 eggs
15 ounces pumpkin (about 2 cups)
3 1/2 cup flour
1/2 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons pumpkin pie spice
Note:  If you are like me and do not always just have pumpkin pie spice on hand, you can make your own: 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon freshly grated nutmeg, scant 1/4 teaspoon ground allspice
2/3 cup plus 2 Tablespoons whole milk
1 cup chopped walnuts
Preheat oven to 350 degrees Fahrenheit
In a stand mixer, cream sugar and butter until light and fluffy.  Add eggs, one at a time, until well incorporated.  Add pumpkin.
In a separate bowl, sift flour, baking powder, baking soda, salt and pumpkin pie spice together.
Alternate adding flour mixture and milk to the pumpkin mixture just until incorporated.  Gently fold in walnuts.
Bake at 350 for 10-14 minutes, until tops are golden.
Cool on wire racks.
Makes about a million.  Or somewhere close to 10 dozen mini muffins.

Yummy.
Who can resist cute little pumpkin mini muffins, I ask you?
Not me.