March 2014 - Buttered Side Up

My Favorite Guest Posts, Part 1

Favorite Guest Posts

I have made dozens of recipes for guest posts on other blogs over the years. It has taught me so much about writing, photography and communicating with other bloggers. It would be sad if they were forgotten over time, so I've decided to compile some of my favorites here...

Blueberry Lemon Muffins

Blueberry Muffins | Buttered Side Up

Elsewhere: Raspberry Curd

Good Life Eats - Raspberry Curd 009

Carrot Cake with Maple Cream Cheese Frosting

This post originally appeared on Cooking for Seven on April 9, 2012. Carrot cake is one of my favorite cakes and maple cream cheese is the best frosting, so I'm re-posting it here. Enjoy!

Carrot Cake with Maple Cream Cheese Frosting | Buttered Side Up
Super-sweet cakes are definitely not my cup of tea. Ever since I was a little girl I have disliked overly sugary desserts. Often times I would refuse birthday cake and opt for plain ice cream. Of course these days I’m a little more polite. I’ll eat my share of sickly-sweet treats; but give me a perfectly sweetened dessert and I’m much happier.

Homemade Ramen Noodle Soup!

Ramen Noodle Soup
Ramen Noodle Soup
Ramen Noodle Soup
Tasty Kitchen Blog Ramen Noodle Soup 30.jpg

You guys. Have you ever had homemade ramen noodle soup? If you haven't you definitely need to give it a try. It is so so good. Not only are the flavors phenomenal, it's much healthier than the prepackaged variety. And it includes protein in the form of sausage and eggs - it's a much more satisfying meal.

Stop by the Tasty Kitchen Blog and get the step-by-step instructions and printable recipe HERE.

The Best Granola Recipe

The Best Granola Recipe | Buttered Side Up
The Best Granola Recipe | Buttered Side Up
The Best Granola Recipe | Buttered Side Up

I have been making this granola recipe for over five years. You know a recipe is gold when you keep going back to it after trying many others.

Sure, it's fun to try new recipes and flavors. But somehow I always return to this tried and true granola. It really can't be beat for its simple, hearty, wonderful flavor.

Waaaay back in 2009 I first posted about this recipe on Cooking for Seven. I had found the recipe on my then-online baking bible: Joy of Baking. For some reason Stephanie (the author of that website) decided to change the recipe she had online. I felt very fortunate to have saved the original before it was moved.

And so I felt that I should share this recipe with ya'll again. It will forever be my favorite granola.

And in the style of Top With Cinnamon, I had to share a gif of Reuben pouring milk over the granola. I convinced him, still bleary-eyed from sleep, to help a food-blogger-girl out.

The Best Granola Recipe
adapted from Joy of Baking | makes about five cups | Printable Page

  • 4 cups old-fashioned rolled oats
  • 1 cup of shredded or chipped coconut
  • 1 cup nuts of choice, coarsely chopped (I love pecans)
  • 1/4 teaspoon real salt
  • 1/2 cup (1 stick) butter
  • 1/4 cup honey
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon pure vanilla extract
  • 1 cup dried fruits (cranberries, cherries, apricots, raisins, dates, etc.), optional (I usually leave these out)

1) Preheat oven to 300 degrees F (150 C). Line a rimmed baking sheet with parchment paper or a silpat. 

2) In a large bowl, mix together the oats, coconut, nuts, and salt.

3) In a small saucepan set over medium heat, melt the butter. Remove from heat and stir in the honey, maple syrup and vanilla. Pour this mixture over the dry ingredients and toss together, making sure all of the dry ingredients are evenly coated.

4) Spread onto the prepared baking sheet and baking in the preheated oven for 20-30 minutes, or until golden brown. Stir the granola every 10 minutes and rotate the pan halfway through baking.

5) Remove from oven and allow to cool in the pan on a wire rack. Once the granola is completely cool you may stir in the dried fruit. Store in an airtight container at room temperature, or in the refrigerator or freezer for longer storage.

Homemade Baby/Toddler Food: Baby Custard

Baby Custard | Buttered Side Up
Baby Custard | Buttered Side Up
Baby Custard | Buttered Side Up
Baby Custard | Buttered Side Up
Baby Custard | Buttered Side Up

Helen has started to take more of an interest in food. It's so much fun to watch her reaction to different tastes and textures and see her preferences take shape. 
At the moment she loves everything sour (Kimchi, oranges, grapefruit, lemon), butter and blueberries. But her likes and dislikes change rapidly: she hated cheese for a bit and now she enjoys it. 

I have been trying to follow the nutritional guidelines in the Nourishing Traditions Book of Baby and Child Care. It has a handy list of foods to introduce to your baby at different ages, plus a few recipes. You can find a list of their recommended foods HERE.

Helen has really been enjoying this custard. She loves it when I spoon it into a little bowl and let her try to feed herself. She can get some of it onto her spoon and into her mouth, but I still give her help when she asks for it.

This recipe is good for babies 6 months or older. Please use the highest quality ingredients you can when cooking for your baby. The cream I used is not my favorite to give to Helen (I really like this brand, which is organic and grass-fed), but at least its only ingredient is cream, it isn't Ultra Pasteurized, and it's rBST free. 

Baked Baby Custard
recipe adapted from Nourishing Traditions Book of Baby and Child Care | makes about 4 small ramekins | Printable Page

  • 1/2 cup whole coconut milk (this brand has BPA-free cans)
  • 1/2 cup cream, preferably organic and not ultra-pasteurized 
  • 3 egg yolks, lightly beaten
  • 1 1/2 teaspoons pure maple syrup
  • a pinch of real salt

1) Preheat your oven to 300 degrees F (150 C). Butter 4 ramekin dishes and place in a square glass baking dish.
2) Whisk together all of the ingredients and pour into the prepared ramekins. Bake in preheated oven for about an hour. Cool, cover and refrigerate.

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