Mondays can go in one of two directions, depending on how well planned out we are for starting the week. To keep some consistency laid out for the beginning of each week, I’ve added The Monday Make as part of our routine to kick start the week of snacks off better. I find when there are snacks made and available in the house for those in-between meal hours, everyone stays content (for the most part.) And I always welcome suggestions so forward your own recipes and we’ll add them to our baking sessions and post them, making sure we give credit where it’s due.
I just commented on Ginny’s blog of Small Things upon seeing her lovelies donning short sleeve Easter dresses in the great outdoors, that we up here north of the border are eagerly awaiting the arrival of those temperatures in order to do just the same. Then I went to post this Monday Make and have to truthfully reveal that we had one tease of a day I spoke of awaiting just this past Good Friday. It’s since disappeared as you’ll see by my last few photos of what we awoke to on Easter Sunday morn.
We were able to throw on sweatshirts, and then just t-shirts once the work began, to dig in the dirt. Hubby has grand plans for garden plots in the backyard of which all my insides are exploding happy over and I admit I’m trying to rush spring on this year because of that. I headed out to buy seeds this week and have started some indoors with a combination of regular potting cartons, and these new neat Jiffy planters, rather like those fun kid facecloths all dehydrated into tight packages and one instruction of, “just add water,” to make it expand. Fun. I have used my new Jiffy compact cartons to attempt some Lupines for our rock garden this year. If you never see another pic of Lupines you’ll know I won’t be as happy to purchase our Jiffy cartons next year. That’s what I plan on blaming it on.
For some Easter weekend tea time we decided on an Apple Coffee Cake courtesy of dear Kim’s recipe file. I’ve no idea of the source of where dear Kim retrieved it so we’ll just pretend the credit is due to her. Alter it accordingly as we do. I don’t use Stevia, preferring either honey, or yikes, I’ll admit out loud, sugar to replace it.
The rest of what should read after that little arrow in the pic directing you to turn over the index card just says, “8×8 pan, 350 F for 50-55 mins.” That’s it. See, not worth another pic for so few words.
I had placed the cake on my favourite spring plate but can’t stand that it looks like a white cake sitting on a white plate so I needed to show you the spring side of it hiding under the cake. Oh man, I miss shopping at Ross down south for bargains like this.
For Easter Sunday morn we did another apple rendition in the form of a muffin with slightly different ingredients and no less tasty. We also added a fruit muesli bowl for some happy thoughts of spring and summer that you already know I’m anxiously longing is just around the corner. Please, with these dropped temperatures, tell me it is!
2 handfuls of nuts
1 apple, diced
other fresh fruit
1/3 C dried fruit
chia seeds or hemp seeds
Whole Wheat Apple Sauce muffins:
1/3 C oil
1/3 C milk
1 tsp vanilla
1 or 2 eggs
2/3 C applesauce or apple butter
1/2 C brown sugar (or adjust with your replacement for sugar)
2 C whole-wheat flour
2 tsp baking powder
1/3 tsp salt
Mix all wet. Combine dry and add wet ingredients to it; stir until blended and fill muffin cups. Bake at 350 F for 20-25 mins (or less if using mini muffin trays)
*Recipe from Muffins: A cookbook by Joan and Marilyn
HAPPY MONDAY MAKE TO Y’ALL!