Buttered Side Up

What I Ate Wednesday (9-30-15)

/ Wednesday, October 7, 2015

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Note: This post contains affiliate links. All opinions are my own.
Breakfast: leftover raspberry clafoutis + tea. I've been enjoying the Tazo Chai Pumpkin Spice, but I wish it was a bit stronger in flavor.

Lunch: leftover Caesar salad, fried egg, and toast. I've been liking the Silver Hills Sprouted Grain bread. I like that it's made with sprouted grains (as the name implies), and it's oil-free. Now, that might sound strange coming from a fat-loving butter addict, but most breads contain oils that I prefer to avoid. I'd much rather slather my toast with butter.  

Snack #1: Apple + peanut butter. I knew we were going to have supper a bit later than usual, so I had a little something to help tide me over.

Snack 2
Snack #2: My sister and I were making supper at my family's house, and I was starving when we got there. So I had a snack of homemade bread and cinnamon-sugar.

Snack 3
Snack #3: We were making chicken pot pie, and I used the pie crust trimmings to make cinnamon-sugar crust sticks. So of course I had to sample a couple.

Supper: Homemade chicken pot pie! Delicious.

Dessert: Homemade apple pie with whipped cream. So so good. I used lard to make the crust.

So now you know what I ate in a day!

What did you have for lunch yesterday?

Raspberry Clafoutis

/ Monday, October 5, 2015

Note: this post contains affiliate links. All opinions are my own.

Raspberry Clafoutis
I have seen clafoutis recipes floating around the internet and in cookbooks for years. But I never made one. Probably partly because I had no idea what one was, and partly because I had no clue how to pronounce it.

The other day I had a bucket of raspberries (picked fresh from Reuben's family's garden) that I wanted to turn into a delicious baked something. I decided to consult my cookbooks. There in my copy of Honey and Jam was a recipe for raspberry clafoutis. It called for 3 cups of raspberries. And when I took the time to actually read the recipe, I realized how easy it would be to make.

Raspberry Clafoutis
You start by placing your berries in a cast iron skillet. Then you blend together eggs, milk, flour, and flavorings and pour that on top.

Raspberry Clafoutis
It's a wonderful thing to throw together in the morning.

Raspberry Clafoutis
It bakes into a lovely, eggy, custardy dessert. 

Raspberry Clafoutis
Serve warm with ice cream or whipping cream and a sprinkling of powdered sugar.

Now I want to try out clafoutis with other fruits: pears, apples, blueberries...there are so many options! I love that you can make this a seasonal dessert by substituting whatever fruit happens to be in-season when you make it.

I've really been enjoying Hannah's cookbook, Honey and Jam. So far I've made this clafoutis and an Apple Cider Doughnut Cake. Both have been quite flavorful. I really like that she breaks the recipes into seasons so you can easily find inspiration for seasonal baked goods. I can't wait to try more of the recipes!

Note: My sister and I and Helen LOVED this clafoutis. My sister's husband wasn't too keen on it (he doesn't like oven puff pancakes and this reminded him of it), and my husband thought it was a bit tart with the raspberries. I personally liked that it wasn't so sweet. You can always make it sweeter with a dusting of powdered sugar.

Also: from my research you pronounce it "klah-foo-'tee." You're welcome.

Raspberry Clafoutis
adapted from Honey and Jam | makes 6-8 servings | PRINT

  • 3 cups fresh raspberries
  • 1 cup whole milk
  • 2 tablespoons butter, melted
  • 1/2 cup organic sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs
  • large pinch of salt
  • 3/4 cup whole wheat pastry flour
  • zest of a lemon, or 1 teaspoon lemon flavor
  • Powdered sugar, cream, or ice cream, for serving, optional

Preheat oven to 400 degrees F (205 C). Butter a 10-inch cast iron skillet. Pour the raspberries into the skillet.

Place the milk, butter, sugar, vanilla, eggs, salt, flour, and lemon zest in a blender or food processor. Blend until smooth. Pour over the raspberries.

Bake in preheated oven for 35-40 minutes, or until a toothpick comes out clean. Serve warm with  cream or ice cream and a dusting of powdered sugar.

NOTE: The original recipe called for an oven temperature of 450 F. This makes for a puffier clafoutis (see first and last photos), but I found that the edges tended to burn before the center set. I prefer the lower temperature. 

Homemade Cream Sodas + The Winner

/ Friday, October 2, 2015

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Homemade Cream Sodas

I'm really not a big pop fan. Most are loaded with sugar and chemicals and don't even taste that good. I do enjoy an occasional root beer float, and sometimes you just gotta have a sweet beverage with your pizza.

Homemade cream sodas are a totally different story. You can control the sweetness easily, and they contain FAT: Heavy cream. Mmhmm. 


Andrea D, who won by commenting on the giveaway post.

Congratulations! I have contacted Adrea with further details.

Thank you to all who entered. Hope you have a lovely weekend!

By the way, what do you call it? Pop? Soda? Soda Pop?

What I Ate Wednesday

/ Wednesday, September 30, 2015


Here is the start of a new series on Buttered Side Up, where I show you what I ate in a day. I find these kind of posts very interesting, and I hope you do as well!

Breakfast: Soaked oatmeal with butter, a bit of maple syrup, banana, chopped dates, cinnamon, and cream. Mmhmm.

Lunch: Salad, consisting of romaine lettuce, pears, Parmesan cheese, pecans, and homemade dressing.

I also had some yogurt because: salad. It doesn't fill you up.

Snack: I was feeling hungry, so I had a rye cracker spread with butter and topped with extra sharp cheddar cheese.

Snack part 2: I had my sister and her kids down for 3:00 break, and we ate raspberry clafoutis and ice cream. Oh yes.

Seafood Pasta
Supper: Reuben took us out to eat at one of my favorite local restaurants. I had the seafood pasta. It was quite tasty.

What did you have for breakfast today?

Overnight (Soaked) Oatmeal

/ Monday, September 28, 2015


Note: Some links are affiliate. All opinions are my own.

Overnight Soaked Oatmeal
I go through phases with my oatmeal. Sometimes I have no desire whatsoever to eat it, and sometimes I love the taste and ritual. Right now I'm definitely in the latter phase.

Helen LOVES oatmeal. But grains can be difficult to digest, especially for babies and toddlers, if they aren't properly prepared. Oats are high in phytates, which prevent mineral absorption. Phytic acid can be reduced by soaking grains, which activates the phytase enzyme, which in turn helps to break down the phytic acid. 

However, oats are relatively low in the phytase enzyme, so soaking the oats alone doesn't do a great job of reducing the phytic acid. BUT, if you add another grain that is high in the phytase enzyme, this greatly helps.

You can read more about phytic acid in oats HERE and HERE and HERE.

Let me show you the easy process for soaking your oatmeal for better digestion:

Overnight Soaked Oatmeal
The day/night before, place your oats and wheat flour in a bowl. Add 2 tablespoons of yogurt. Cover with warm water. Stir.

Overnight Soaked Oatmeal
Your oats are ready to cook the next morning! This step is optional, but I like to rinse the oats to get rid of the sour taste from the yogurt. 

Now put in a pot and add water/milk and salt. Cook until it's the consistency you like.

Overnight Soaked Oatmeal
Now for the fun part: adding flavors! There are so many options. Cinnamon + bananas is yummy. You can even mash up the bananas to act as the sweetener for the oatmeal. Add chopped nuts and it's banana bread oatmeal!

Overnight Soaked Oatmeal
Helen adores raisins in her oatmeal. She always asks for them if I forget.

Overnight Soaked Oatmeal
My personal favorite at the moment is bananas with chopped dates and cinnamon.

Oh, and I always add butter and cream. They are a must. I also sweeten my oatmeal a bit with maple syrup.

NOTE: I like my oatmeal porridgey, so I use quite a bit of liquid when cooking. If you like your oatmeal dry, cook it with less water/milk.

What do you like to eat in your oatmeal?

Overnight (Soaked) Oatmeal
Adapted from Nourishing Traditions and Mama Natural | makes 2 servings | PRINT 

  • 1 cup rolled oats
  • 2 tablespoons yogurt, kefir, whey, vinegar, or lemon juice
  • 1 tablespoon whole wheat flour (you can also use spelt)
  • warm water to cover
  • 1/2 teaspoon salt
  • 1 1/2 - 2 cups liquid (I use half milk and half water)
  • toppings: pastured butter, cream, maple syrup, fruit (fresh or dried), spices (such as cinnamon or nutmeg), nuts, etc.


The day/night before, place the oats, yogurt, and whole wheat flour in a bowl. Cover with warm water. Cover loosely and place in a warm spot to soak overnight (12 hours).

The next day, give your oats a rinse to wash off the acidic taste from the yogurt. Put in a pot and add the milk or water. Cook until desired consistency, about 5-10 minutes.

Serve warm with plenty of butter and cream and your favorite toppings.

Mockmill Grain Mill Review + Giveaway

/ Wednesday, September 23, 2015


Note: Pleasant Hill Grain provided me with a Mockmill for review. All opinions are my own.

Mockmill Grain Mill Review

A couple of months ago, the folks at Pleasant Hill Grain contacted me and asked me if I would be interested in reviewing the Mockmill Grain Mill for KitchenAid (designed by Wolfgang Mock). Now that I've had a chance to give it some good use, I'd like to let you all know what I think of it!

I must admit that I was a bit skeptical of a KitchenAid attachment grain mill. I mean, could it really grind flour? But I saw that it was designed and manufactured in Germany, and that it uses ceramic grinding stones. So I decided to hold off judgement until I could test it out myself.

To my surprise, I was quite pleased with the performance of the Mockmill. I have made biscuits, cake, pancakes, and more baked goods with the flour I ground from it. I tested out both soft white and hard red wheat berries, and even my homemade sprouted (and dehydrated) wheat. You can grind other non-oily, dry grains, but I haven't given them a go yet. I'd love to grind corn for cornbread!

Let me give you a rundown on some of the pros and cons of this grain mill:

  • * The Mockmill is quite small compared to other grain mills. When it's attached to the KitchenAid, it takes up very little extra space in your kitchen.
  • * It's super easy to attach, and works with all KitchenAid stand mixers. 
  • * It's very convenient to grind just the amount of flour you need for a recipe.
  • * The mill has a low grinding temperature, so it doesn't damage the nutrients of the grains.

  • * You must remove the grain mill when you want to use your KitchenAid for other purposes.
  • * The mill shakes a bit when running, but this is minimized by tightening down the attachment screw properly.
  • * The mill doesn't grind the flour super-super fine, but it was great for my purposes. If you bake a lot of delicate, fine pastries, this might bother you, but I didn't find that it was a problem for me.

Let me show you how it works:

Mockmill Grain Mill Review
The mill attaches to KitchenAid quickly and easily.

Mockmill Grain Mill Review
You adjust the coarseness of the grind by twisting the front of the mill.

Note: the grain mill itself is pretty quiet, but my KitchenAid is fairly noisy. If you have a quiet stand mixer, I think this would have a low noise level.

Also, as far as I can tell, it is only sold in white, so you can't match it to your KitchenAid if it isn't white. This doesn't bother me, but I thought I'd note it.

Mockmill Grain Mill Review
Here is an example of the flour ground from soft white and hard red wheat on the finest setting.

Here's a video demonstration of the grinding process.

In closing thoughts, would I purchase the Mockmill grain mill?
Yes, I actually would! I had been wanting my own grain mill for quite some time, but I never considered a KitchenAid attachment. Now that I've tested it out, I think this is the mill I would purchase. Of course, it's not my ultimate, dream mill (I'd have to cough up at least $500 for that), but it works great for my purposes.

If you're looking for grains and beans to grind, Pleasant Hill sells a pretty wide variety. They also carry other grain mills and kitchen tools/appliances. I want this step stool for Helen.


The folks at Pleasant Hill Grain would like to give away a Mockmill Grain Mill to one lucky Buttered Side Up reader!

U.S. and Canadian residents only, please!

You can enter below:

a Rafflecopter giveaway


Bacon Cheeseburger Pizza

/ Wednesday, September 16, 2015

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Bacon Cheeseburger Pizza

If ever you attempt making a pizza at home, it should be this one.

It's quite easy to throw together and packs a big flavor punch. It's pretty cool how much it tastes like a cheeseburger. The sliced pickles are probably my favorite part - of course being pregnant might have something to do with that.

You can check out my recipe for this pizza over on Pioneer Woman's blog HERE.

How to Cook Bacon in the Oven

I also have a tutorial about how to cook bacon in the oven. It's the best way to cook it, IMO. Check it out HERE.

Hope you all are having an amazing week! We're struggling with yet another bout of illness. Helen and Reuben have already had it, and now I'm just waiting for it to hit me. At least it seems to be a short-lived sickness.

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