Pike Place Market and the Waterfront

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We started out the morning at Mighty-O Donuts, then drove down to Pike Place Market.  Ooo, there it is, oh, we need to find parking.  Ok, so we drove a couple blocks further and found parking, then walked back to the market via the waterfront.  What gorgeous views! 

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We also passed by where the cruise ships are boarded, as well as some other great boats:

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Ok, on to the market.  You climb about 5 flights of stairs to get to the market area from the waterfront, but it is well worth it.  The front of the market is surrounded by fresh produce stands where we tasted a grapple (grape-ple) that smelled like grapes.  They were really good.  (We overheard them say they soak the apples in grape juice.)  We also bought an artichoke named Audrey III, but I’m going to save those pictures for later.  We also tried some Muscat grapes which were fabulous!

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and the home of the flying fish.  They didn’t throw any fish on our first day there, but when we went back on the weekend, we got to see quite a show, it was really fun.  Of course, we didn’t have our camera with us on Sunday, oops.

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One of the next shops had some beautiful chili pepper displays:


and some absolutely beautiful flower stands:

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For lunch we ate at the Three Sisters bakery.  Wow!  We had lentil soup, hummus sandwich and hot tea.  Sooo tasty.  The soup really hit the spot (it was a bit chilly and a little rainy).  I would totally go back there again.  I think we spent about 3 hours just enjoying walking around the market.  It’s a good thing I don’t live there, because I would be there every day!  The waterfront is also amazing, beautiful views, relaxing atmosphere, probably the highlight of the trip, well, second to spending the week with my family.  If you ever get a chance to go, make sure you stop by, there is free parking (for 1 hour) for the market down below by the waterfront.  Oh, there are also condos all along the waterfront, most starting around $400,000 for about 600 square feet, but what amazing views to wake up to and go to sleep to everyday.  Seattle really is a great city. 

After Pike Place Market, we headed back to my sisters house for a quick dinner before my nephews swim lesson.  It was a lot of fun to see all of the 6 year olds in his class learning how to do the back stroke.  Back to my sisters for a little chatting and off to bed.  All in all, a great day!

Vacation in Seattle

Our trip to Seattle was great!  Cold, but great.  We had so much fun and I think we did more on this vacation than we ever have before.  Wednesday was so jam packed, I’m going to split it up a bit and just start with Mighty-O Donuts.  Now, as a precursor, when I was growing up, my parents owned a donut shop.  I ate donuts almost everyday and I loved every bite.  That was 20 years ago and I have yet to find a donut that I like as much as theirs…until now. 

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Mighty-O Donuts are so good!  Mighty-O is located in a residential area with some really cute houses.  We went there for breakfast on Wednesday and got a dozen donuts for the week and to share with my sisters family.  YUM! 

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We got 2 raised donuts, the chocolate covered and maple bars, then 10 cake donuts: vanilla sprinkles, vanilla glazed, vanilla glazed topped with nuts, vanilla cake coconut, chocolate glazed, lemon poppy, oreo cookie donut, french toast, chocolate coconut, chocolate peanut butter, and chocolate mint.  Every one of them was good.  My nieces and nephew liked the french toast, sprinkles, maple bar, and the chocolate glazed ones.  We actually went back again on Sunday afternoon because we ate all of the rest of them and got 6 more: chocolate cinnamon sugar, chocolate raspberry, french toast, french toast with nuts, chocolate glazed and chocolate with nuts.  Here are some pictures:



Up next, Pike Place Market! 

On our way to Seattle

We are on our way to Seattle.  We will be going to my sisters today after we land, then, hopefully, first thing Wednesday morning will be a visit to Mighty-O Donuts.  I will make sure to take pictures everyday so I can share my trip and good eating with you. 

More Muffins

I made Blueberry Muffins today to take with us to Seattle. 


They turned out good, although I got a little carried away with the blueberries.  They just looked so good, that I kept adding a little more.  For the recipe, I looked through a bunch of recipes and took the best from them all and added a little of my own taste to it.  I will definitely make these again, just with a few less blueberries. 


Whole Wheat Blueberry Muffins

This recipe can be doubled.

Makes 9 muffins

1 tablespoon flax seeds
2 tablespoons water

1 cup orange juice

¼ cup prune puree
1 teaspoon vanilla
2 TBSP sugar

2 TBSP brown sugar
1 cup quick cooking oats
¾ cup whole wheat flour
½ cup spelt flour
½ teaspoon cinnamon

2 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

1 cup frozen blueberries
½ cup walnuts, chopped

  1. Preheat the oven to 400° F.

  2. Grind the flax seed in a blender or food processor, then add the water & blend together until it begins to thicken.

  3. In a medium bowl, stir together the flax meal, orange juice, applesauce, vanilla & sugar. In a large bowl, combine the oats, flours, cinnamon, baking powder, baking soda, & salt. Gently stir the wet mixture into the dry mixture until just combined. Gently fold in the blueberries, nuts & chocolate chips, if using. Spoon into a silicone muffin pan & bake for 20-25 minutes.

Variations: you can use chopped dried fruit instead of the blueberries.



We are getting ready to visit my sister in Seattle, WA.  We will be there for a week and since they are omni’s, I decided to make it a little easier on her and make some muffins for us to have for breakfast and snacks while we’re there.  I wanted to make some Oatmeal Pumpkin Muffins,


but that didn’t use the whole can of pumpkin that I had, so I needed to find another one.  The second muffins I made are Pumpkin, Millet, Chocolate Chip Muffins,


they turned out yummy!  But, that still didn’t use up the rest of the pumpkin (about 1/2 cup left), so I made some pumpkin pancakes this morning, WOW, they were great!  Pumpkin pancakes topped with peanut butter, chopped walnuts and maple syrup are so good.  Now I just have some blueberries to use up, so I’m going to make blueberry muffins tomorrow to take.  Here’s the recipe for the Oatmeal Pumpkin Muffins:

Oatmeal – Pumpkin Muffins

Serve with a glass of orange juice for a wholesome breakfast or light snack.

Prep Time: 30 minutes Bake Time: 20 minutes Cool Time: 5 minutes Yield: 12 muffins

3/4 cup soymilk

1 TBSP lemon juice

2 cups rolled oats (not quick cooking)

3/4 cup spelt flour

1/2 cup sugar

2 tsp pumpkin pie spice

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp ground cloves

1 cup canned pumpkin

1 TBSP egg replacer

4 TBSP warm water

2 TBSP applesauce

  1. Preheat the oven to 375 degrees F and set out silicone muffins pans.

  2. Place the soy milk in a cup, add the lemon juice & mix well. Set aside. This will thicken as it sits, making a soy buttermilk.

  3. Whisk together the egg replacer with the warm water until frothy, set aside.

  4. Place 2 cups of oats in a food processor; cover & process until fine. Transfer ground oats to a large bowl; stir in flour, sugar, pumpkin pie spice, baking powder, baking soda, salt & cloves. Make a well in center of oat mixture; set aside.

  5. Whisk together pumpkin, soymilk mixture, egg replacer & applesauce in a medium bowl. Add pumpkin mixture all at once to oat mixture. Stir just until moistened (batter should be lumpy & thick).

  6. Spoon batter into prepared muffin cups, filling each 3/4 full. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Set your muffin pan on a wire rack to cool for 5 minutes. Remove from muffin pan and let cool completely before moving to an airtight container. They will keep for a week in the refrigerator or up to 3 months in the freezer.

Tip: You can also add cranberries or carob chips depending on your mood. Dried figs would be good too.


French Silk Pie and Pie Crust, um, Crunch, um Crisp?

On Saturday morning I was watching Jamie at Home on the Foodnetwork and he was making sweet and savory pies.  For the sweet pie, he was making an Apple Blackberry Pie.  Well, I’m not a big fan of cooked apples, so I almost changed the station, but I decided to watch him make his pie crust.  I’m really glad I did, I got all inspired and decided to make a pie.  Well, my mom loves french silk pies and I found a recipe on the same site that I found the strawberry scones, so I thought I would make one for her.  Now the pie crust looked great:


Here comes the filling:

French Silk Pie

Prep Time: 10 minutes Cook Time: 0 minutes Chill Time: 2 hours Yield: 1 pie, or 8 servings
1 9-in.
pie crust, baked and cooled
½ cup firm, silken tofu, cubed, at room temperature
¾ cup sugar
1 ½ oz bittersweet (60% cacao) chocolate, melted and cooled
1 tsp vanilla extract

2 TBSP fat-free cocoa powder
1 TBSP eggs replacer

¼ cup warm water

  1. In the blender jar of your magic bullet (or other blender), cream together the tofu and sugar until it is light and fluffy.

  2. Blend in the melted chocolate, vanilla extract and cocoa powder.

  3. Add in the egg replacer and warm water and blend until combined. The mixture should be light and smooth.

  4. Pour the chocolate mixture into your pre-baked pie crust and smooth with a spatula.

  5. Refrigerate for at least 2 hours, it should be firm.

  6. Serve cold with chocolate shavings and a squirt of soyatoo whipped topping or tofu whipped cream.


Well, it looked really good:


So I went to cut myself a piece and, hmmm…the crust is a little hard, hmmm…wow, the edges are, well, crunchy!  I didn’t plan on having a french silk chip, but there you go.  I guess I need to go back to the drawing board on the pie crust.  I think I know what went wrong, so I will play with it some more and post the recipe after I like how it turns out better.  The filling is awesome though! 



P.S. I had another strawberry scone tonight for a snack, still yummy!!!  If you like strawberries, you’ve got to make these, so good!

What!?!?!?! Gum with Cow’s Milk in it?!?!?

So, I’m in line at the grocery store, ready to check out and I innocently look over and think, Yeah, I could use some gum, I’m almost out.  Now, I do avoid sugar gum because my mouth is already full of fillings, so I do pick sugar-free gum (I know, aspertame, yuck!).  I pick up a pack of Trident, I like Trident, never had any problems with it before. 

img_2152.jpg  so, I add it to my purchases and head on home.  Well, we have practice after dinner and I know I need a breath mint or gum and I remember that I just bought some gum so I get some out, pop it in my mouth and glance down at the package getting ready to put it away and to my absolute horror, I see this on the package:


My next thought is What!!!!!!!  Why in the world does gum need to have cow’s milk in it?!?!  Darn that Dairy Council.  Well, I turned the package over, because I am also lactose intolerant and read this:


Now, digestively, my body says, well at least it doesn’t have lactose in it.  But still!!!  Why does the world seem to force unhealthy products on everyone (also: high-fructose corn syrup). 

So, the moral of the story is to always check the ingredients on your gum because you never know what is lurking in there.

Strawberry Scones

img_2130.jpgI bought a huge container of strawberries at Costco last week and still had some left, so I was searching some blogs trying to find something to make with them.  I came across a strawberry scone recipe that I just had to try.  The original recipe is definitely not vegan, so I had to make some adjustments, but they turned out very tasty.  K thought they were okay, he’s not a big fan of fruit “desserts”.  These are also good with a drizzle of honey instead of the icing too.  I didn’t have much confectioner’s sugar (powdered sugar, a.k.a. icing sugar) left, so my icing is a little thinner.  Give them a try!


Strawberry Scones

Prep Time: 10 minutes Inactive Prep Time: 30 minutes (up to overnight) Cook Time: 20 minutes Yield: 8 scones


¾ cup soy yogurt, plain

1 TBSP orange juice

1 cup whole wheat flour

1 cup spelt flour

1 tsp baking powder

1 tsp baking soda

½ tsp salt

¼ cup sugar

1/3 cup firm silken tofu, cold, cubed

1 cup strawberries, diced


½ cup confectioners sugar

1 TBSP orange juice

  1. Place a fine mesh colander over a bowl and line with a paper towel. Pour the yogurt into the colander and let it refrigerate for at least 30 minutes and up to overnight. The liquid will drain out so you can flavor it yourself.

  2. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

  3. Remove the yogurt from the refrigerator and discard the liquid in the bowl. Scoop the yogurt into the bowl and stir in the orange juice.

  4. In a large bowl, combine the flours, baking powder, baking soda, salt and sugar. Cut in the tofu until it resembles bread crumbs.

  5. Add the yogurt and strawberries to the bowl and stir until it comes together into a ball.

  6. Divide the dough in half and shape each half into a ball. Place each ball onto your baking sheet and press the dough until it is 1 ½” thick. Cut across each disk so that there are 4 pieces.

  7. Bake for 18 to 20 minutes or until lightly browned. Remove from the oven and let cool for 5 to 10 minutes before placing on a wire rack. Divide the scones along the cuts you made before baking and let cool on a wire rack. Prepare the glaze as the scone cool.

  8. In a small bowl, combine the powdered sugar and orange juice, stirring until smooth.

  9. When the scones are cool enough to handle, using a fork, drizzle with the glaze and enjoy. These are great slightly warm and completely cooled.

Tip: For an even stronger strawberry flavor, you can substitute strawberry soy yogurt for the orange flavor. If you use flavored yogurt, you can skip the first and third step of the recipe directions. These would also be good as the base for strawberry shortcake!

Original Recipe by Nicloe at Baking Bites