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I don’t like fast food. I don’t crave fries and I’m pretty sure I haven’t eaten a fast food burger since the ’90s. What I do love are fluffernutter sandwiches. I don’t eat them that often, but they are definitely one of my guilty pleasures. I think part of that is because they seemed like such a treat when I was growing up. Whenever my dad was out of town or couldn’t make lunch for us to take to school, my mom stepped in the with lunch she knew how to make – a fluffernutter sandwich. It was pretty awesome.

Recently, I was scrolling through Pinterest looking at all sorts of whoopee pies and sandwich cookies when I realized that I’d never seen a fluffernutter cookie. That’s when I decided to create a fluffernutter cookie and began experimenting. You may recall my puffy peanut butter cookies from a couple weeks ago – they’re actually the first half of this recipe. I know sandwich cookies aren’t usually puffy because it makes them kind of hard to stack, but I felt like it was important from a texture perspective. In my opinion, a true fluffernutter sandwich has to be made on plain white bread. I normally hate white bread, but it’s important for a classic fluffernutter! Anyway, white bread has sort of an almost foamy texture. It’s light and puffy (because air is whipped into it instead of letting it rise naturally), which is why I created puffy peanut butter cookies. The puffy peanut butter cookies are way better than white bread (and doubtlessly have more protein!), but it helps recreate the sandwich a little more authentically.

Fluffernutter Cookies with Homemade Marshmallow Fluff

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Unboxing and Getting Started with the Petomato

I love gardening. There is something so incredibly rewarding about watching plants grow and enjoying fresh produce, and everybody knows freshly picked, homegrown fruits and vegetables taste so much better than anything from the store. As you probably already know, commercial produce for grocery stores is bred for durability and ability to withstand shipping, not for taste. Plus, homegrown produce is actually more nutritious than what you can buy in the store.

The problem is, how do you garden in an apartment? I don’t mean the kind of apartment that magically has loads of patio, porch, balcony, and fire escape space like you see in all the apartment gardening magazine spreads. I’ve lived in several apartments and the best I’ve ever had was a walkway I could sort of put a few things on if they really liked growing in low-light conditions. We’ve been trying to grow basil and mint in our current walkway space, but it doesn’t really get enough light and I am amazed all three plants (there are two mints) are still hanging in there after several months. They’re nice, but don’t really count as a garden.

This week we decided to get serious about trying to grow vegetables in our apartment. We live in Hawaii, so the weather is warm year-round growth, and we have a big window in our living room that gets decent light. When I was browsing for apartment gardening solutions, I came across the Petomato. It was designed by a Japanese man and, apparently, has gained some popularity in Japan as a way for people in cities to grow some fresh produce. I figured that if it’s small enough for someone in a Japanese apartment to use, we should have plenty of space for one! The Petomato allows you to grow hydroponic produce in a disposable water bottle. Pretty cool sounding, right? You have to keep the plant pruned and pollinate the flowers yourself, but growing cherry tomatoes in the living room without special equipment sounded appealing, so I decided to buy one on Amazon. We went with the classic tomato Petomato (it’s also available in habanero pepper and basil).

Getting started with the Petomato [click to continue…]

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Did you know that October 15 is the last day of Hispanic Heritage Month? Yeah, I didn’t know either until about two weeks ago when we were driving on base and saw a sign advertising a celebratory lunch buffet and keynote speaker. It turns out Hispanic Heritage Month runs from September 15 – October 15. I may have teased Papi Chulo about this fact a little bit because, while it is 30 days…well, it isn’t exactly a month. Ah, well. I guess it just means you can celebrate for two months, if you’re feeling enthusiastic!

Around here, we don’t need an excuse to enjoy some Cuban food. In fact, I happen to know for a fact that I could serve up pork and rice with plantains or black beans 5 nights a week and they’d be eaten enthusiastically. The menu has been suggested to me! Even though we do cook a lot of Cuban comfort food, we’ve recently been trying to cut back on the amount of things we fry. We both love green plantain tostones and sweet plantains, but were getting sick of all the oil. It made the apartment smell funny, kept making a mess (even though we have a splatter screen), and just generally seemed like it couldn’t be all that good for us. A few weeks ago, I shared how to make baked green plantain chips (mariquitas), so today I’m showing you how to make sweet “fried” plantains in the oven instead of in a pan of oil. They take a few minutes longer, but they’re just as tasty and don’t make you feel nearly as guilty! You know what else is totally cool? Plantains are Paleo-friendly and make a fantastic Paleo dessert or breakfast idea in addition to a delicious side dish for pretty much any meal.

Baked Sweet Plantains (Platanos Maduros)

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Welcome to the “practice” installment of my self-catered wedding reception posts! This isn’t a blogland perfect post – there are lots of cell phone photos showing the sometimes messy and disappointing parts of practicing new skills. It’s an honest, real post, not a pretty one. Except for this first photo. This was the view from our ceremony and reception sight. The beautiful blues and greens and tropical Hawaiian setting greatly influenced our menu choices and will help the example, WIP photos of the foods we chose make a bit more sense.

View of Diamondhead

I see practice as the middle phase of preparing for your self catered event, but getting ready to self cater your wedding isn’t like climbing a set of stairs – sometimes it’s more like walking on a treadmill. First you need to do a lot planning, and then you need to research and practice your ideas. Sometimes practice doesn’t turn out like you’d hoped and you have to scrap and idea and go back to the drawing board. That’s okay – it’s why you’re practicing! It’s also why you cannot leave practicing to the last minute. Practice early and practice often! You absolutely do not want to head into the last week or two before your self catered wedding without knowing what you’re going to make and how you’re going to make it, especially if you’re trying new things. [click to continue…]

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Paleo Sausage and Oven Roasted Fall Vegetable Bake

Aren’t fall vegetables amazing? They have so much color, flavor, and staying power. Not only will things like winter squashes and potatoes hang out in your pantry for a while without spoiling, but they also seem so much more meaty and filling than things like zucchini and yellow squash. Not to disparage zucchini, but sometimes you need a little change.

butternut squash and Okinawan sweet potato

Just look at those wonderful colors! They’re not just pretty to look at – eating a variety of different colored fruits and vegetables helps ensure you get a wide variety of nutrients. Add several delicious vegetables to slightly spicy sausages and a few Mediterranean seasonings, throw it all in the oven for about 45 minutes, and you end up with a delicious, easy meal that’s Paleo-friendly and a great way to take advantage of  seasonal produce.

Paleo Roasted Fall Vegetable Bake

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Pecan Spice Cookie Brittle

Cookie brittle seems pretty new on the cookie scene (or maybe I just noticed it recently), and now I’m seeing it everywhere! At the store, I kept telling myself I could make it instead of buying it, but it took me a while to get around to making any. Does anyone else do that? Do you see something at the store and think “Oh, I could make that!” but then forget about it until the next time you’re shopping?

I recently decided it was time to stop procrastinating and start baking. After brainstorming and experimenting, I came up with this pecan spice cookie brittle. It has delicious fall flavors, but would be tasty any time of the year! Oh, and there’s no egg, which means you can go ahead and eat some of the batter worry-free.

Pecan Spice Cookie Brittle

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Slow Cooker Ginger Applesauce

I almost didn’t sweat at all this past Sunday, and then it was only 75 degrees when I woke up Monday morning. I pretended I’d get to experience a little bit of fall this year before it got nice and sticky for the afternoon. Ah, well – I had my moment of make believe.

One of the (many) great things about fall is all the wonderful fresh apples. Back in South Carolina, I loved heading to the farmer’s market for some Upstate apples! The good news for me is that I’m good at pretending. Sure, there’s some fall and winter in SC, but not like in other parts of the world. I’m used to holiday decorations that aren’t super realistic for where I’m living (I’m thinking of you, snowmen!), so I decided to go ahead and pretend it’s fall by making up some savory applesauce. Slow Cooker Ginger Applesauce

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Perfectly Puffy Peanut Butter Cookies

Sometimes I wonder how food conventions start. I mean, when was it decided that cheddar cheese (well, most of it) would have yellow color added? And who decided that peanut butter cookies needed to be flat and crosshatched? Tradition is fine, but I decided to mix things up again by creating puffy peanut butter cookies that are a little more cake-like than your typical chewy ones.

Fluffy Peanut Butter Cookies

Don’t get my wrong – I’m not criticizing chewy peanut butter cookies! They’re delicious, too, I just wanted a bit of a change. These cake-like, puffy peanut butter cookies are the result of my experimenting, and I think they’re pretty fun. Plus, I have another recipe on the way for a totally cool sandwich cookie that uses these guys! I think Papi Chulo is glad I’m done experimenting with the new sandwich cookies and hoping I’ll make of of his favorite again – he’s been hoping for a new batch of these homemade “Oreos” for a little while.
Cake-Like Peanut Butter Cookies

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Green plantains will always hold a special place in my heart; the night I met the wonderful man who is now my husband, he brought tostones (twice-fried green plantains) to a get together hosted by a mutual friend. Green and sweet plantains have remained on our favorites list ever since! Unfortunately, the usual way to prepare any type of plantain is frying in lots of oil. The oil is annoying to deal with and, can make a huge mess, and probably isn’t the healthiest way to cook something a couple times a week! A month or so ago, we decided to start using the oven more and the oil less, and we’ve had a lot of fun with it. After having a lot of success with baked, homemade potato chips, we decided to try making baked green plantain chips. They worked amazingly well! In fact, baked mariquitas de platano are far easier to make than fried green plantain chips.

Baked Gren Plantain Chips

Naturally, after creating delicious oven-baked chips, I had to create a worthy dip. We both wanted something creamy and garlicy, so we decided to pull out the Greek yogurt and see what we could do. After some experimenting, we came up with a delicious, but very simple, garlic lime dip that perfectly complements the plantains.

Greek yogurt garlic dipping sauce

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Paleo Zucchini “Pasta” with Peppers and Garlic Olio

What do you do when you want noodles but refuse to boil water because it’s 90-something outside and you don’t have air conditioning? Make zucchini noodles!

Paleo Zucchini "Pasta" Salad

I honestly never imagined myself sinking into a big pile of uncooked zucchini, but I think now I like it raw better than I do cooked! Not only does this no-cook dish keep your kitchen from heating up, but it’s also a great choice for anyone Paleo, gluten free, vegetarian, or just looking for a way to use up some produce. Because zucchini is pretty mild, the garlic olio sauce packs a punch. Plus zucchini has a ridiculously large amount of Vitamin C, lost of potassium, and helpful amounts of various other vitamins and minerals.

zucchini noodle salad-2

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