Cake and Yarn (What more do you need?)

I was jonesing for some cake today, but with Virginia fighting a cold and myself not wanting to get one, I figured it would be best to just leave it… unless, the cake was actually good for us.

Good-For-You Cake

I’m calling this a good-for-you cake. The recipe is as follows:
In a small bowl, soak then combine (I used a wand blender to liquefy):
1/3 cup finely chopped dates
1/4 cup oats
1 1/2 cups boiling water

Add to mixture:
2-3 Tbsp. sour cream
2-3 Tbsp. canola oil (I wasn’t measuring that carefully)
1 Tbsp. maple syrup

In a medium bowl combine:
1/2 cup whole wheat flour
1 1/4 cup white flour
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. cardamom

Add wet ingredients to the dry ingredients, briskly mix together until batter is smooth, but not overmixed. Pour batter into greased 9-inch round cake pan and bake for 30 minutes (or until toothpick comes out clean) in a 350º oven. (I actually used a 7-inch springform, but it was a little small for the amount of batter, and I had a difficult time getting the center done without drying out the sides–hey that’s what experimentation is all about, right?).

Because I had a smaller, but taller cake, I cut it into three sections and spread some cooked-down blackberries (with a splash of lemon and 1/2 tsp. corn starch to thicken it) between the layers… and since we had a bit of cream in the fridge, it seemed like a touch of freshly whipped cream on top was appropriate. Perfect with an afternoon cup of tea.

In the spinning department, I finished up another bump of superwash merino. I kettle dyed some top in several 3 oz. portions (I actually thought I had set aside several 4 oz. portions, but I blame that mistake on the vicodin I was taking at the time…).

Handspun - Superwash Merino

This skein is actually only 2.8 oz. but I was able to squeeze 220 yards of 3-ply yarn out of it. Probably not enough for a full pair of socks, but I’m spinning all this sock yarn a similar weight, so there will probably be some mixing and matching going on.

Cookuits, revisited… again

You are all probably tired of reading about my pursuit of the perfect, healthful cookuit (as mentioned in an earlier post, they’re not quite buscuits, they’re not quite cookies). Don’t despair, though, there is some knitting content at the tail end of this post.


The ingredients are fairly similar to my previous attempt, but with a couple of key differences–slightly more liquid, and the order in which ingredients are combined. These are definitely less dense, more cake-like.

Combine these ingredients in small bowl:
1/4 cup canola oil
1 cup kefir
1/2 tsp vanilla
1/4 cup chopped dates

Combine these ingredients in bowl:
3/4 cup oat flour
1/4 cup rolled oats
1/4 cup chestnut flour
1/2 cup white flour
1/4 cup whole wheat flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/3 cup golden raisins

Mix dry and wet ingredients together, being careful to not overmix. For each cookuit, spoon about 1/2 cup batter onto baking sheet. Bake for 25 minutes at 375º. Makes 9 cookuits.

Promised Knitting Content
Virginia finished a pair of socks for me, using some of her leftover Cestari yarn. I’m wearing these right now. I love how toasty these make my feet.

Sock #33 (52 Sock Challenge)

Oat Drop Biscuits, v2.0

Another week (can you believe it?), another shot at oat-filled goodness.

Oat Drop Biscuits, v.2

These pack a much higher nutrition content and are lower in fat (read: no butter). Recipe is as follows:

Stir together:
1 cup oat flour
1/4 cup rolled oats
1/4 cup chestnut flour
1/2 cup whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
1/4 tsp cardamom

Add and mix until the consistency of cornmeal:
1/4 cup canola oil

In separate small bowl, mix together and let sit for 5 minutes:
1/4 cup currants
1/3 cup finely chopped dates
1/2 cup plain kefir

Add all together and gently mix into a dense, but somewhat sticky dough. Shape into 3″ disks (about 1/2″ thick), and bake at preheated 375º oven for 20 minutes. Makes 8-10.

OK, you’re probably thinking that this is not a recipe for biscuits, but nice-smelling hockey pucks. I will admit they have a bit of a tooth, and they start to blur the lines between cookie and biscuit (I’m calling them cookuits). But did you see that list of ingredients? No refined sugar, plenty of oats, extra good-for-you additions, not to mention the chestnut flour gives these a rich, nutty taste.

And besides, who eats cookuits without something to drink. Tea? Or, like I did this afternoon…


…a tall, refreshing glass of fresh-squeezed orange juice.

Heart-Healthy Snack

To your health!

Oat Drop Biscuits

We’ve been trying to include more oats into our daily diet. Sometimes, especially during the week, there isn’t quite enough time to have a bowl of oatmeal (don’t talk to me about that instant crap) for breakfast. So, I’ve started to do some testing in the kitchen for other suitable, but quicker delivery methods. A friend armed me with several recipes she had come across (thank you, again), including one for a drop biscuit. So, I’m starting this testing period with a modified drop biscuit.

Oat Drop Biscuit in Oven

The results were, to say the least, quite tasty. A cup of tea, a dab of jam, and we were ready to settle in for the night.

Oat Drop Biscuit and Tea

Recipe for Oatmeal Currant Drop Biscuit

Preheat oven to 475º

In separate small bowl, soak with 4 Tbsp boiling water:
2 Tbsp chopped dates
1/3 cup currants (or more, if you want)

Add to above ingredients (after soaking for a few minutes):
2/3 cup unsweetened kefir
1 cup rolled oats

Mix together and let sit while you prepare the following:

Sift together:
1 cup whole wheat flout
1/2 cup white flour
1/2 tsp baking soda
2 tsp baking powder
3/4 tsp salt
3/4 tsp cinnamon

Combine above dry ingredients with 1 stick butter (chilled and cubed) until it resembles coarse cornmeal. Add wet ingredients and gently mix until a wet sticky dough forms (don’t over mix!). Drop by tablespoon on to buttered baking sheet (I actually just grease the spot I’m dropping the biscuit) and pat/form into puck-shaped disk. Bake in preheated oven for 15-18 minutes. Makes about 12-15 biscuits.

Try to save some for breakfast the next day :).