Earlywood Blog

As you can imagine, everyone in the shop is hustling and bustling to keep up with the holiday season. The elves are busy packaging utensils to be sent to destinations worldwide while the makers meticulously craft each spoon, cutting board and rolling pin with the utmost care. On a day such as this, to my delight, Brad approached me and said, “We should make my Mom’s cookies.”

Note the coffee stains from Brad's dad- that's real custom work!

As Brad described the cookies, my mouth began to water. He claimed he could eat an entire batch on his own- and that’s big talk in these parts! A few days later, after scheduling the event with Grandma Earlywood, we were on our way.

Now, these cookies are a sort of hybrid cookie-treat bar sculpted into bite-size shapes. Think somewhere along the lines of a scotcheroo- sweet, salty, crunchy yet chewy- all the good things.


Brad has been enjoying these nuggets of deliciousness since he was a child and after sampling them myself, I am positive I will be sharing them at family gatherings, potlucks and school fairs to come.

This recipe is uncomplicated, straightforward and blue collar. While addicting as is, and absolutely perfect in Brad's mind, don't be afraid to try with other cereals.


Grandma Earlywood’s Cookies

Ingredients
-1 C sugar
-1/2 C brown sugar
-1 C Karo syrup
-2 tsp vanilla
-1/4 tsp salt (or a couple shakes from the shaker as Grandma Earlywood does)
-12 oz. peanut butter
-5 C Special K cereal


Directions
-Combine sugars and Karo syrup in sauce pan over medium heat; stir constantly
 to avoid burning using an Earlywood Saute utensil. Bring to a low boil for 10 seconds then remove from heat.
-Add vanilla, salt and peanut butter using a Large Spreader. Stir to combine until smooth and creamy.
-Pour peanut butter mixture over Special K in mixing bowl. Stir until evenly
 coated.

NOTE: Combine the sugar mixture and cereal quickly as the mixture becomes hard to stir as it cools.
-Our Tasting Spoons happen to work well to scoop the mixture onto cookie sheet lined with parchment paper. Gently form into balls or cookie shapes and let cool.

That’s it! So easy, so addictive! We recommend doubling or tripling this recipe as these nuggets of goodness disappear rapidly. They also store well in the freezer for emergency sweet tooth cravings. 

Leave us a comment below and let us know what you think!

Pumpkins, pumpkins everywhere. From the fall farmer’s markets to the Thanksgiving table, pumpkins represent all that is right and good in the world. They are adorable! They make Halloween possible! They are magical (just ask Cinderella)!

Besides these facts, pumpkins are super healthy. A serving of pumpkin contains 197% RDA of vitamin A along with a ton of potassium and vitamin C. To temper less waistline-friendly dishes (my friend's pumpkin bread made with Crisco) with healthier options, I’ve been enjoying this Pumpkin Pie Chia Pudding as a healthy, tasty alternative.

Chia seeds have been all over the news and yes, they are the same little seeds we grew up growing trendy pets out of. Turns out, they are nutritional powerhouses with high amounts of fiber, protein, calcium, manganese, magnesium, phosphorus and B vitamins. Furthermore, these babies contain only 137 calories per two tablespoons!

The nutritional profile of chia seeds paired with pumpkins’ superpowers equals one thing: improved health. The combo of pumpkin and chia seeds encourage all the important things and discourage the other, less-savory states of being. Think lower instances of heart disease, more energy, improved bone health, reduced inflammation. If you ask me, it’s pumpkin chia pudding all day, every day!

Follow this recipe if you want to enjoy some healthy deliciousness including fall’s favorite flavors.

Pumpkin Pie Chia Pudding

Ingredients
1 C pumpkin puree
1 ½ C favorite milk (dairy, cashew, coconut…)
1 tsp. vanilla extract
3 Tbs. pure maple syrup
¼ C chia seeds
½ - 1 tsp pumpkin pie spice

Directions
-Mix all ingredients vigorously in medium size bowl using an Earlywood Saute tool. (I prefer the small size for my small hands).
-Pour into 3 small glass containers or mason jars. Refrigerate overnight or until pudding is set.
-Top with toasted hazelnuts, whipped cream, cacao nibs, cinnamon or another favorite. Enjoy with an Earlywood Toddler Spoon or Tasting Spoon!

If you’d like to enjoy chia seeds in other ways here are some suggestions: sprinkle on salads, add to oatmeal or quinoa, stir into cookie dough, blend in your favorite smoothie. Note that chia seeds take on a gel-like consistency when mixed with liquids, hence the reason they make a perfect pudding.

Have you tried this recipe? Let us know what you think in the comments below.

A few months back, while trolling food blogs, I came across a site called Citrus Tree Kitchen. When the homepage opened I immediately knew I had hit the jackpot- recipes for cinnamon buns and baba ghanoush on the same page?!? Who was the genius curating such a collection? I had to read more…

I found exploring Citrus Tree Kitchen a true journey for the senses. Browsing the recipe index, developed by the multi-talented Ananda Edelstein, will undoubtedly leave your mouth watering and stomach growling. Ananda’s recipes are thoughtfully created to reduce waste and encourage seasonal, vegetable-based eating. In a nutshell, Ananda’s recipes are the right kind of healthy; the kind that tastes amazing, fills you up and nourishes you from the inside out. These recipes are like the ones you would find dog-eared, hand-written and smudged with coffee from years of use, with a slightly updated twist.

Now back to those buns. I am an absolute sucker for cinnamon rolls. I have tried to recreate my mom’s recipe, which she, of course, knows by heart, without much luck. The yeast-free recipe from Citrus Tree Kitchen for whole-wheat cardamom & walnut buns seemed right up my alley. I was able to whip these buns up in no time and am enjoying one while typing this… so good!

Whole-wheat cardamom pecan buns

makes 12 buns 

Ingredients: 

Filling:
1 cup walnuts, chopped (I used pecans as I had them on hand)
5 Tbsp. unsalted butter, melted, plus more for greasing pan
½ cup coconut palm sugar or organic sugar, plus more for dusting
1 tsp. ground cardamom
1 tsp. ground cinnamon
½ tsp. fine sea salt 

Dough: 
1½ cups whole-wheat flour, plus more for dusting
½ cup all-purpose flour
3 tbsp. coconut palm sugar or organic sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. fine sea salt
¼ tsp. ground cardamom
¾ cup almond milk or milk of choice
2 tbsp. fresh lemon juice
2½ tbsp. unsalted butter, melted
1 egg, beaten 

-Grease 10” cake pan and preheat oven to 350 F.

-Combine all ingredients for filling and mix well using one medium flat sauté.

-Whisk together flours, sugar, baking powder, baking soda, salt, and cardamom for dough. Mix milk, lemon juice, and butter together; slowly add to dry ingredients. Knead dough on floured surface several times then roll into a 12”x8” rectangle using a French rolling pin.

-Spread filling onto dough leaving a 1” border on the long edges. Gently roll dough away from you forming a log then slice into 12- 1” pieces.

-Place dough in greased pan leaving room in between each portion. Beat one egg and brush onto buns. Dust lightly with sugar if desired. Bake until golden brown.

I hope you enjoy these hearty, tasty treats!

A recent cold snap and the beginning of a new school year have me thinking about all things fall. The air has changed from August’s oppressive blanket of smoke-tinged haze to the brighter, invigorating panacea of September’s skies. And while the early release of Starbucks's pumpkin spice latte has left a less than cinnamon-sweet taste in my mouth, I can’t help but look forward to our annual apple picking trip at Papa Mark's house.

(Photo: Kaboompics)

Apples come off as such a seemingly simple piece of produce- available year-round in every market across the land, including those tiny rural groceries where iceberg lettuce still holds ground as an acceptable salad green. Despite being overshadowed by the season’s hyper-marketed gourds, apples maintain a storied past. Having traveled to the Americas with European settlers after thousands of years of cultivation in central Asia, apples have made their way into our lives as the most uncomplicated snack food ever; buy, wash, eat.

The cultural, religious and mythological importance of apples abounds. Greek goddesses quarreled over the fruit in the time preceding the Trojan War and we all know how Adam and Eve’s insistence on taking just one bite of the forbidden bounty turned out.

The apple’s significance to pop-culture continues the fruits’ legendary affliction of innocent bystanders. Snow White, Charlie Brown and Carrie Bradshaw experienced their share of bad apple-ing while Sir Isaac Newton rocked the science world with his apple-induced contemplation of gravity.  Apple Records and The Big Apple round out the pomme’s famed references (I am determined to deny Apple, as in the mega corporation taking over the world, any more PR).

(Photo: Wikipedia, Howe's Historical Collection)

Finally, we must discuss the folkloric hero and original man-about-town, Johnny Appleseed. Sprouted from humble colonial roots, this larger-than-life character was born John Chapman in 1774. Heading to the western frontier as a young man (Ohio, Indiana, Pennsylvania at the time), the legend of Johnny Appleseed stars the imposing frame of the 6 foot+ man who wore a tin pot for a hat and considered shoes non-essential. Planting nurseries from seed rather than through traditional grafting methods, Johnny Appleseed fed a population thirsty, rather than hungry, with his produce. You see, the apples produced by Johnny’s trees were prime for cider production, the fruit’s mainstay in the early 19^th century. And here we are, packing the fruit in lunches and pretending they will replace fries at the local fast food joint; bring on the cider!

(Photo: Last Chance Cider Mill)

In honor of the fall apple harvest, here are 10 facts about apples to help you brush aside contemporary cravings for overplayed pumpkin recipes in favor of a hardy, historical treat.

1. There are nearly 8,000 varieties of apples- crazy considering only 5 or so are readily available to the average American consumer!
2. Archaeological evidence shows that humans have been enjoying apples since at least 6500 B.C.
3. The crabapple is the only apple native to the United States.
4. Apples harvested from an average tree can fill 20 boxes that weigh 42 pounds each.
5. Apples are part of the rose family which also includes plums and pears.

6. Apples are grown in all 50 states.
7. Eating apples regularly has been shown to reduce instances of diabetes, dementia, stroke and cancer as well as helping to lower blood pressure- pass the honey crisps please!
8. Scientists have sequenced the entire apple genome which contains a staggering 57,000 genes compared to the 37,000 found in humans.
9. The life expectancy for an apple tree is roughly 100 years.
10. The largest apple ever picked, weighing 4lbs 1oz, came from an orchard in Japan.

(Photo: Last Chance Cider Mill)

While we love our pumpkin muffins, pies and yes, sometimes our pumpkin spice lattes, this fall, remember to give yourself a chance to enjoy an apple or two. We promise you won’t regret it.

(Cover photo:ama-m.weber)

Before work, before the kids wake, often before the sun rises, early mornings are, for me, all about a hot cup of coffee and The New York Times where I invariably find my way to the Books, Travel and Food sections. Recently I read about this chicken dish and I’ve not been able to stop thinking about it since. So, I finally gathered all of the ingredients and tried it. Despite neglecting and slightly charring a few of the pieces as I savored samples indoors, the chicken turned out delicious! Even my daughter who is quite picky asked for seconds (finally we're eating adult food!). The recipe is easy to prepare and doing so is a delight for the senses. I would like to take extra credit for the delicious flavors as the herbs were all organically grown in my garden. Let us know what you think.

 A few notes on my adaptations of this recipe:

• I used bone-in, skin-on chicken thighs. I prefer the flavor and, frankly, they’re cheaper than the boneless version.
• I added more olive oil than the Times’ recipe called for and I went heavier on the fresh herbs and salt, too…I couldn’t find sumac, and we didn’t miss it, but I’m determined to find some for next time.
• Don’t skip the yogurt sauce unless you must. It compliments the chicken perfectly. (Although I will say that I prefer whole milk, non-“Greek” yogurt for this recipe. I find the Greek style to be too dense.
• Finally, who am I to suggest this marinade would work just as well on lamb, tofu or seitan? Don’t say you read it here.

And then there are the Earlywood tools one needs for this recipe: I’ve taken to using my l flat sauté whenever I barbecue. It allows me to easily move the food around on the grill and flip it off the moment it’s ready. For stirring (and almost everything else), the tera scraper is my new best friend. 

Ingredients

• 6 boneless skinless chicken thighs (about 1 3/4 pounds)
• 6 garlic cloves, grated or minced
• Juice and zest of 2 lemons
• 3 tablespoons extra-virgin olive oil, more for serving
• 2 tablespoons minced fresh parsley, more for serving
• 2 tablespoons minced fresh mint
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh oregano or marjoram
• 1 ½ teaspoons kosher salt, more as needed
• 1 tablespoon sesame seeds, more for garnish (optional)
• ¾ teaspoon sumac, more for garnish (optional)
• ⅔ cup plain Greek yogurt, preferably whole milk yogurt
• ¼ teaspoon ground black pepper

 Earlywood Ingredients

• 1 l flat sauté
• 1 tera scraper

 Instructions

1. Combine the chicken with all but 1 teaspoon of the garlic (save that for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours. (The optimum marinating time, says Melissa Clark, the recipe’s author, is 8 hours.)
   
   
2. Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. (Best to avoid massive grill fire.) If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until browned and charred in spots, 4 to 7 minutes per side. Be careful that it doesn’t burn.
   
   
3. While the chicken cooks, prepare the sauce. Place yogurt in a small bowl. Stir in the reserved garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley, sesame seeds and sumac, if using, with the yogurt alongside for dipping.

 
Bon appétit!

Getting married soon? Know someone who is? Our friend Crystal Gordon, lead consultant at Montana Wildflower Weddings gave us her top 5 tips for a successful wedding.

You are newly engaged to the person you’ve literally dreamed of and waited for your whole life. Soak yourself in the joy of it all, tell everyone, show off that shiny bling and ride that cloud- well, for a while at least. Once the fairy dust settles, take a step back and gather your wits. Planning your magical day without losing yourself (or your partner) in the process requires a full set of senses! Here are some tips to help get started:

BUDGET. This is my number one for a reason. Regardless of circumstances or where the moola is coming from, putting together a budget is the first, right step to take! Starting a budget is super simple! Create a spreadsheet (or use one from the internet) then gather some basic intel: who is paying for what? are parents or other family members contributing? how much do you and your beau have to spend? Break down the incoming funds before you focus on where money will be spent.

GUEST COUNT. The obvious, understated rule: your guest count will literally drive every part of your wedding from start to finish. Take time to sit down with your partner over a cup-o-joe and put together a guest list. It won’t be pretty or terribly accurate but you’ve gotta start somewhere. Since many venues have a maximum capacity, it’s smart to have a ballpark idea of how many people will be attending before you make any inquiries. And, by the way, as badly as you want to invite your first best-friend-ever from 2^nd grade you haven’t seen in 17 years because they moved nine states away…yeah, maybe think twice about that. Don’t feel compelled to invite everyone you’ve ever known, focus on the people most important in your lives.

VENUE. Whether it’s a backyard, the family farm, a destination getaway, or the Ritz Carlton: choose the venue that best suits the overall vision of your wedding day. This is one of the toughest choices to be made but essential as all the other details depend upon the location. Start calling or emailing venues, request information, schedule tours (the fun part!), and ponder the pros & cons of each place. You are sure to succeed in finding a venue that is the perfect fit!

PRIORITIZE. Back to that budget you started. Now that you have an estimate of guests who will be attending, do yourself a gigantic favor: Spend your money on what is most important to you and your partner! If you want jaw-dropping pics of your wedding day, choose an amazing photographer. If you’re a foodie, spend more of the budget on hiring that insanely talented caterer. And obviously, if your greatest desire is for your guests to be talking about the splendor of your uniquely fabulous venue for years to come, call me (wink, wink).

DON’T LOSE FOCUS. The most important part of this is to make a concentrated effort to keep your MARRIAGE a priority over your wedding!!! I know, I know. You can’t believe those words are coming from a wedding planner. My passion is for couples to have the best marriage possible, not just the best wedding day. If you want your marriage to last longer than your 15-minute ceremony or that 1-year old freezer burned cake…make sure the future you are planning with the love of your life is the ultimate goal. NEWSFLASH: you and your partner two will spend the remainder of your days on earth experiencing life together through all things good, bad, and ugly. Doesn’t it seem shrewd to learn how to navigate rocky waters beforehand?! Ask a wiser, walked-thru-the-fire married couple to mentor you or consider pre-marriage counseling to work out any kinks beforehand.

Planning a wedding can be wildly overwhelming if you let it.  Don’t get so caught up in being a bride for a day, that you forget you are a bride for LIFE. After all, love is an action…a choice you’ll make from this day forward.