Some days it just doesn’t work. Okay, some weeks it just doesn’t work. Here at Lake Ouch My Head, we’ve had a week that really hasn’t worked. The twins have brought home the first bug of the season and while it’s relatively mild in actual symptoms (aside from the headache), it has had all of us feeling very tired, dopey and more than a little cranky. Cooking adventures have been poorly planned, poorly executed, and largely underwhelming. The lesson for me as home chef this week has been one of Lazarus meals – a quick resurrection in order to avoid wasting the ingredients and in order to avoid having to eat out because things have gone so far awry….
Earlier in the week I attempted some chickpea flatbread and while making it a little voice told me that the batter was too thin. THIS is the moment when things went wrong. I should have listened to the little voice. It was, in fact, too thin and the pan I cooked it in was too small. The end result?
A VERY strange custard-like consistency that I managed to re-fashion like tofu for a lunch for me and Mr. Little Sis the following day. The children, having heard me dub it a mistake, would have none of it.
Another flub was less dramatic in its outcome, and in fact it wasn’t a flub, it was just a “meh” kind of dish. I made mid-week pancakes (we usually only have fresh pancakes on weekends, I make plenty, we freeze the rest for M-F) because the children had a day off from school. They roundly rejected the idea of pumpkin pancakes (that I’ve been drooling over everywhere on the blogoshpere) and so I thought I would attempt yet another homemade syrup substitute (insert dead horse for children to beat here). Remembering the date cream that Big Sis made and that I enjoyed so much, I rifled through the dried fruit in the pantry and came up with figs and cherries. That sounded pretty darned good to me. So I blended them together (1/2 c figs, 1/3 c cherries, approximately 1 c water, a squeeze of lemon juice, and a squirt of vanilla). I ended up with a fruit butter consistency with a, well fig and cherry flavor. It was yummy, but it didn’t knock my socks off. When I put it on my pepita pancakes (like my pecan pancakes, but with pepitas because that’s what I had), it was good, but not necessarily post-worthy if you get my drift. No major revelation here. Annoyed by yet another waste or at least poor use of ingredients, I racked my brain for a way to use this fig cherry butter. I ate a piece of fig cherry butter on toast while I considered my options. It was very good, but not stunning. And then it struck me. Fruit butter, a dwindling supply of baked goods in the house… cherries… chocolate. Oh yes.
Chocolate Cherry Bombdies (GF, V)
- 3/4 c cherry fig butter
- 3/4 c brown sugar
- 2 eggs (I used flax)
- 1 t vanilla
- 2 T oil
- 1 1/4 c buckwheat flour
- 1/4 c oat bran
- 1 t baking soda
- 1/2 t salt
- 3 c oats
- 1/4 c chopped dried cherries
- 1/2 c choc chips (I used semi-sweet)
Preheat oven to 350. Mix wet ingredients in large bowl. Combine dry ingredients in another bowl. Enlist a small person who needs something to do to whisk the dry ingredients (they really like whisks) and take really weird pictures while they do. Add dry to wet and stir or use mixer until well combined. Scoop into ungreased 9×13 baking pan and spread out. Mine did not cover the entire pan. If you like a thicker bombdie, use a square cake pan. If your children are not watching, add nuts. Mine were helping, so we went nutless, ahem. Bake for approximately 20-25 minutes. Mine were in for 25 and are crisp on top and a little chewy in a good way. My oven is admittedly a little wonky, so I suggest you keep an eye on yours starting at 20 minutes. Remove from oven, cool in pan. Cut into blondie sized bars and enjoy. Resurrected baked goods. Delish!