channeling ina ~ baking and the comforts of home

Hello friends, how's everyone doing out there? No doubt, we're living in a stressful time. Being quarantined for an indefinite amount of time is wearing thin. We're bored, we're lonely, we're anxious, we miss our family and friends, we miss our social activities, we're tired of being cooped up in the house with our partners, we're tired of homeschooling and e-learning and Zoom meetings. These are generalizations across the board...everyone has different circumstances and different things they miss. But, if there's one thing that brings us together - connects us - it's food. 

I happen to idolize Ina Garten, AKA The Barefoot Contessa. Most of her recipes are classic and simple enough for anyone to make. She's authentic and graceful. She knows how to bring people together and can throw a wicked dinner party. And who can't resist when she roasts a chicken for the love of her life, Jeffrey? After 50+ years of marriage, they are still so cute together.

(Town & Country mag)

I recently came across an article in The Atlantic about Ina and her Instagram account. "Historically, her Instagram has been exactly what the photo-sharing platform was designed for, a modern update of the song "My Favorite Things": log fires, peonies, whiskey sours, beach days, heart-shaped cookies for Valentine's Day. Treats. Happiness. Most of all, love....Garten has always had an uncanny empathy for how people are doing, and how the emotional resonance of food might be able to help."

So, in the spirit of Ina and connection, I'm sharing a couple of baking recipes with you that I've recently made. If you're a regular follower of my blog, you know that I love to cook and bake. I'm doing moreso now that I'm at home all the time. 

Actual footage of me and my friends after quarantine:

(From the FB page, Christmas 366)

This delicious apple cake is courtesy of my former next-door neighbor, Thanam who moved back to her native country, Malaysia about 14 years ago. I miss her and think about her when I make this cake. It's not a bakery-type cake with frosting. It's the type that goes perfectly with a cup of coffee or tea as a snack. Heck, you could even eat it for breakfast. After all, it does have apples and raisins in it.

THANAM'S APPLE CAKE
2 large Granny Smith apples, finely chopped

1 c. raisins (regular or golden; or can sub chopped dates)

1 tsp. baking soda

1 c. boiling water

1 stick (8 T.) unsalted butter

1 tsp. vanilla extract

1 tsp. cinnamon

1 c. granulated sugar

1 large egg

1-1/2 c. unbleached flour

Combine apples, raisins and baking soda in a small bowl. Cover with the boiling water and set aside. Beat butter, vanilla, cinnamon and sugar in a large bowl until light and creamy. Add egg; beat to combine. Pour off most of the water from the apple-raisin mixture. Stir in the flour alternately with the apple-raisin mixture. Pour batter into a greased 8x8" pan. Bake at 350 degrees F. for about 40 minutes or until toothpick inserted in the center of the cake comes out clean. Dust with confectioner's sugar.

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This next recipe is healthier ~ and gluten-free, too.

CARROT MUFFINS

From Real Simple magazine

2 c. almond flour

1-1/2 c. grated carrot

1/2 c. chopped walnuts

1 tsp. baking powder

1/2 tsp. each baking soda, salt & ground nutmeg

3 T. melted butter

1/2 c. honey

2 large eggs

Stir the almond flour - ground nutmeg in a large bowl. Stir in the melted butter, honey and eggs just until incorporated. Fill greased muffin pan with batter. Bake at 350 degrees F. until set, 18 minutes. Let cool in pan for five minutes. Remove from pan; let cool on wire rack.

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Have fun baking and sharing your goodies with those whom you're stuck in the house with  quarantined with. If you're quarantining solo, package some goodies up and leave them on your neighbor's doorsteps with a cheery note.

As Ina said in The Atlantic, "the luckiest of us right now have all the comforts of being home."