Cold Veggie Noodle Salad (Whole 30)

Yesterday was my first day of working from home. I am very blessed to be able to do so but I am finding it does present a unique set of challenges.

Apparently, working from home makes you forget how to dress as I got half way through my day and discovered I had my sweatshirt on inside out and backwards. Score one for me. Good thing I am not on video calls.

I added tuna to this recipe to bulk it up to make it a main meal instead of a side dish. The sauce would be good on any veggies, cold or warm.

Cold Veggie Noodle Salad

From The Made Whole Made Simple Cookbook

1/2 large carrot, shaved into ribbons

1 medium zucchini, shaved into ribbons

1 green onion, sliced on the bias

1 clove garlic, sliced

1 tsp sesame seeds, plus more for garnish

For the Sauce:

2 TBS unsweetened sunflower seed butter

1 TBS Dijon Mustard

1 TBS toasted sesame oil

2 tsp coconut aminos

In a medium bowl, toss the carrot and zucchini ribbons with green onion, garlic, and sesame seeds.

In a small bowl, whisk together all of the sauce ingredients. Then pour the sauce over the veggies and toss to mix. Garnish with sesame seeds and serve right away. Store the sauce and veggies separately in the fridge for up to three days.

Triticale, Rye and Spelt #3 Carrot Raisin Muffins

986Have you ever gotten such a good deal on something you almost feel guiltily  for taking it?  A few weeks ago I was at the library looking through the book sale cart, books that are too old to put on the shelves but too good to throw away, and I found an almost like new copy of the 1997 edition of The Joy of Cooking.  I was so excited.  My copy of Joy is falling apart.  I have wanted to replace it but the 40 dollar price tag is beyond my budget at the moment.  I figured I could swing 15-20 dollars for it and it would still be an incredible deal.  When I went to check out my other books and pay for the cook book, the librarian told me it was .5o cents. 50 CENTS!!!!! I asked “Are you sure? This is a 40 dollar cookbook. I can’t take it for .50 cents. ” The librarian assured me I could indeed take it for .50 cents and not feel guilty about it.  I did a little happy dance all the way home.  Every time I go back to the library I expect the librarian to tell me I owe her more for the cook book. LOL!

As I looked through the cookbook I found some muffin flavors I hadn’t tried before.  I was working on a muffin recipe made with spelt flour that needed a little more flavor, so I decided to try some of the muffin flavors from Joy of Cooking in my spelt muffin recipe.  These are my new favorite muffins.

Carrot Raisin Spelt Muffins


Ingredients
1 cup plus 2 tablespoons spelt flour
2 TBS brown sugar
2 TBS white sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp allspice
1/2 cup plus 2 tablespoons milk
1 egg
1 1/2 tsp oil
1/2 cup shredded carrot
1/2 cup raisins

Preheat the oven to 350 degrees. Spray a 6 cup muffin pan with non-stick cooking spray; set aside. In a small bowl, combine the flour, brown sugar, white sugar, baking powder, salt, cinnamon, nutmeg, cloves and allspice. Mix well. In another small bowl, combine the milk, egg and oil. Combine the wet ingredients and the dry ingredients, mix until just moistened. Add the carrot and raisins, mix well. Fill each cup in the muffin pan 2/3’s full of batter. Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Remove for the pan and cool on a wire rack.

Carrot Cake

WIN_20150302_152706 (3)
The last few days I have been thinking of my seventh grade English teacher, Mrs. Flasch. She used tell students who would come to her with excuses of why they couldn’t finish a paper time that lack of planning on their part didn’t constitute an emergency on her part. I used to think she was just mean but now I understand exactly what she means.

As a professional cake decorator, last minute cakes are a matter of course. They are usually small, licensed cakes that are relatively easy to do. I try to accommodate all last minute orders but I will not take one if it puts an existing order in danger of not being done on time. Sometimes that means I have to say no to a last minute order.

Sometimes I have say no to a last minute order because I am simply not able to do what you need in the time you have given me. I am only able to decorate so fast. I can only keep so many undecorated cakes and cupcakes on hand. I may not have the inventory to fill your order. So sometimes I have to say no to a last minute order.

May and June are the busiest months of the year for cake decorators. There are a lot of cakes for weddings and graduations in addition to the regular birthdays, anniversaries and other special occasions. I hate to have to say no to anyone who wants one of my cakes so would you please help me not have to say it to often by using these tips?

1. Plan ahead. It isn’t too early to order your cakes for May and June. The earlier you order the earlier I can order the toppers and other things I need for your cake and make sure they are here in time to do your cake.

2. Come prepared. If you want us to do something similar to what you saw on pintrest, bring a print out. If you want us to match a color, bring a two inch by two inch swatch of the material you want us to match. If you want us to use a professional photo bring us a signed release from the photographer. We can’t do anything without it. Do this even if your Aunt Sally took the picture in her basement. If it appears professional we can’t do anything without a release.

3.  Be flexible. There are some things I am prohibited from doing by law, see professional photos in number 2. There are some things I am prohibited from doing by the people I work for.  There are some things I am prohibited from doing because I don’t have the talent to do them. Seriously, I can’t draw to save my soul. My stick people don’t even look like people. That still leaves us a tremendous amount of things I can do to design a perfect cake for your event. Thanks for listening to me.

For those of you who are too far away from Fargo, North Dakota, USA, for me to decorate a cake for, I am leaving you a recipe for my current favorite cake to make and decorate at home. So head over to Dessert for Two and check out Christina’s wonderful recipe.

Carrot Cake