I have to say, I’m feeling pretty proud of myself right now, and I don’t mind telling you why. My busy summer put me in rather of a rut food- and fitness-wise, but this weekend I took some steps to bust out of it.
- Worked out It has been my habit to use the weekend for rest days, but this time I challenged myself to try something new (I rested earlier in the week) and went out for an interval run both mornings. For an hour. Who am I?
- Sub-accomplishment: running?!
They even came out rather delicious, if I may say so. In the interest of time, we didn’t take notes on the process, but I can give you a rough estimate of what went into our 9 crab cakes (Katherine, feel free to add your commentary):
- ~ 1 lb crab meat
- 2 eggs
- 2 kinds of bread crumbs: traditional style and panko…maybe about 1 cup total
- ~ 2 tbsp whole grain mustard
- plenty of Old Bay seasoning
- a couple sprinkles of salt
- fresh chopped parsley and garlic flowers
…am I forgetting anything? I mushed all this up with my hands, formed patties and fried them on the stove top in enough canola oil to cover the bottom of a large skillet over high heat: about 5 minutes on one side and 3-4 on the other.
Meanwhile, Katherine prepared our sides: a delicious sautee of collards and mushrooms (baby bella and white)…
…as well as a green salad with homemade vinaigrette, plus a stunning kalamata olive baguette, which we enjoyed with both freshly roasted garlic cloves and manchego cheese.
I didn’t get a photo of everything—my hands were pretty gooey most of the time—but I did make sure to capture the crab cakes because they should serve as a reminder to me (and you!) that so much of cooking is learned by doing. Sometimes it’ll be a massive fail (cough3alarmburnedpizzaFridaynightcough), but other times, you’ve just got to stick your hands in the crab meat and try.
I’m lucky to have a second example of this learn-by-doing principle to share today as well. As I brainstormed desserts to bring to Katherine and the Huz, I looked to some blondie recipes for inspiration. Jenna’s Lazy-Girl blondies and the Fat Witch Bakery’s pumpkin brownie recipes, to be specific. Neither quite provided what I had in mind, however, so I just muttered a prayer to the baking gods and went for it.
Turns out said baking gods were feeling generous that day.
Peanutty Pumpkin Blondies
- 4 tbsp coconut oil (warm enough to be liquid)
- 1/2 cup pumpkin puree, room temperature
- 1 2/3 cup brown sugar
- 1 egg, room temperature
- 1 tsp vanilla
- 1 tsp salt
- 1/2 cup flour (I used whole wheat pastry)
- 1/2 cup peanut flour (found at Trader Joe’s)
- 1/2 cup chocolate chips
- Preheat oven to 350*.
- Melt coconut oil if not already liquid and whisk in pumpkin until smooth.
- Add brown sugar and whisk.
- Add egg, vanilla and salt and whisk.
- Add both flours and stir together just until combined—do not overmix.
- Fold in chocolate chips.
- Spread into a greased baking pan (mine is 8x8) and bake 25 minutes, or until a toothpick comes out clean.
- Cool completely before slicing.
Makes 16 blondies
Serve with a tall glass of pride.