Posts by month
Posts by category
Author Archives: Julie
For the last couple of years, my yearly lists of goals have included trying a certain number of recipes from a cookbook I’d purchased. This started in part because I was one of those people who bought books and very seldom used them, and also because I wanted to be more intentional about the things I was bringing into my life (books included). For years 30 and 31, I picked books that would force me to stretch my abilities and push me further out of my comfort zone, but this year I wanted to try something different. With me starting to write recipes of my own, I wanted to go back to the basics and really work on refining my scratch baking. Also, regardless of how I look, I am southern, and I think it’s a bit embarrassing that I bake and I’ve only made biscuits once or twice. So I took to Amazon and found Muffins and Biscuits, and just a few days after my 32nd birthday, I tried my first recipe: Blueberry Muffins. I am hoping to alternate and make their basic biscuits the next time around.
- Yummy, yummy muffins! And the streusel recipe for the topping!? These are great without it, but it really elevates the whole muffin.
- I split the difference between 12 regular muffins and 6 jumbo muffins, and settled on 9 muffins in a regular tin, but just really full. My baking time increased by 5ish minutes, but they turned out just fine.
- Don’t be afraid to really layer in the fruit. I got a bit jumpy, and I didn’t use the full 2 cups of blueberries because everything was looking a bit crowded as I assembled, but they puffed up quite a bit and, while delicious, would have benefited from the additional fruit.
This was supposed to go up right after my birthday, but things got away from me a bit. I was pleased to see that my list from last year was almost completely crossed off, and I am hoping that this year I’ll be able to get everything accomplished. A tall order, but I’m feeling pretty confident. So here we are: My list of 32 things to do before 33.
- Try a new fantasy hair color
- Travel to the west coast
- Try 12 new restaurants
- Write 12 new recipes
- Blog at least 3 days a week
- Post to Twitter, Instagram & Facebook at least once a day.
- Grow my Instagram following
- Collaborate with 2 other bloggers
- Take 10 classes
- Try burlesque dancing
- Make 20 of the recipes from Biscuits & Muffins. That’s right, 20.
- Continue to work on “finding my sexy”
- Revamp Vylette
- Have a photoshoot
- Practice some form of self care daily
- Have a girls only road trip/weekend
- Decorate 3 layer cakes.
- Visit a waterfall
- Read 20 new books
- Go somewhere I’ve never been
- Go fruit picking
- Be in bed by 10 during the week
- Learn how to wear false lashes
- Make and decorate with marshmallow fondant
- Complete a 30 day yoga challenge
- Make 2 new holiday tradtions
- Watch the sunrise at the beach
- Get my dad’s house ready to sell
- Learn some conversational Spanish
- Monthly random acts of kindness
- Finish getting my office in shape
Image from here.
With my birthday mere days away, I had to write one more recipe to cross #7 off my 31 before 32. This weekend’s trip to the VegFest inspired me to create a vegan dessert. I did some research, cobbled together bits and pieces of some things that I found interesting, and came up with this recipe.
- 2 cans of full fat unsweetened coconut milk
- 2/3 cup of sugar
- 1/2 cup cornstarch
- 2 tbsp vanilla extract
- 2-3 bananas
- 1 box vanilla wafers
- 1/3 cup melted vegan butter (I used Earth Balance)
- Pre-heat over to 350 F and spray pie tin with nonstick spray.
- Crush all the cookies into crumbs and mix with the vegan butter.
- Pat the crumb mixture into the prepared tin and bake for 10 minutes.
- While your crust cools, pour the coconut milk into the pan and heat, ultimately to a boil.
- As your coconut milk heats, combine cornstarch with 1/4 cup of the heating milk.
- After the cornstarch has completely dissolved, add the sugar and stir.
- Right as your coconut milk beings to bubble, whisk in the cornstarch mixture.
- Once the mixture again reaches a boil, remove from heat and whisk for 2 minutes while it thickens. Set aside to cool slightly.
- While your “custard” cools, slice your bananas and layer them on your cooled crust.
- Pour the custard over your sliced bananas and place the entire pie in the fridge for at least an hour to set.
* To take your pie to the next level, sprinkle with toasted coconut when you serve it 😉
All in all, not bad for my first vegan custard.