Come Fika With Me

KBB_fikaEver since I was a little girl, I have enjoyed the Swedish practice of “fika” (explained so wonderfully and succinctly in the meme above). Similar to English “high tea”, “fika” is a perfect excuse to a take a restorative break from our busy day and enjoy a cup of coffee and maybe even a little treat.

My Swedish mother got me started on the practice early. (I’m pretty sure the first appliance I learned how to use in our kitchen was the coffeemaker. Now there’s strategic parenting for you!) Both of my parents worked from home and it wasn’t unusual to put on a pot of coffee in the afternoon and have the members of my family slowly drift into the kitchen once the small wafted through the house. My mother baked often and there would always be something sweet stashed somewhere in the kitchen. She taught my sister and I the basics of baking at an early age and I still have her chocolate brownie recipe memorized (it also happens to be the first baked good I ever shared on this blog here).

I definitely think that my love of fika has fostered my love of baking and I love sharing my baking with you online almost as much as I do sharing it in real life. Come and join my fika party by trying one (or more!) of my favorite recipes here, or share your favorite recipes or fika ideas by commenting below or emailing at me at keepingbusyb@gmail.com

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A Secret Garden of Reading

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I love flowers. Duh.

I risked showing you my bad phone photography to prove how much I loved flowers in this post here. Flowers come up a lot in my baking too (the arrangement in exhibit A, the decoration in exhibit B, the wrappers in exhibit C and the cake stand in exhibit D). Even my logo is a flower.

Obviously, there is something missing in my life.

I don’t have a garden. Instead, I have a little patio just outside my apartment window that faces out onto our building’s back parking lot. It’s not much but each year I try to compensate by filling my outdoor space with plants and flowers. My apartment is filled with them too. It’s such a sweet and pretty space and I find tending it very fulfilling.

And yet…

When the weather starts to feel more spring-like, you’ll often find me drifting aimlessly around in the bookstore until I wind up in the gardening section. Maybe you’ve seen me there. I’m the one ogling the books about floral arrangements like they’re dirty magazines. It’s not that I’m not happy with my little garden. I just sometimes like looking at the other gardens and wondering what could be. That’s not cheating on my patio, right?

Over the weekend I treated myself to a latté and a little wander around my local bookstore to see if I could dig up a little inspiration as to how to style my porch this year. (Haha. See what I did there?) Here are some of my favorites:

For those who are clueless about flowers but love having them in their home, The Flower Chef offers simple step-by-step “recipes” on how to imitate eye-catching floral arrangements with attention to color, shape and time of year. Even if your home isn’t full of flowers, it’s kind of like flowering porn for the gardening set.

For the ecologically-concerned gardener (or in my case, person), The Bee-Friendly Garden is part-design book, part-biology and altogether a compelling (and beautifully photographed) argument for why bees are an such an important thread in the delicate fabric of our ecosystem.

For those who want to drool over impossibly gorgeous gardens that you’ll never have in your lifetime, Secret Gardens is worth a flip-through. I needed to physically remove myself from the store before I marched up to the cashier with the three remaining copies.

For the gardener who’s also kinda crafty and talented at all the things, you’ll want to add The Crafted Garden to your collection. This is not a book about crafts from your garden: this is a book about crafts from your garden and how you too can create beautiful vases, wreaths and other decorations from the home using bark, twigs, and other plant materials. Sounds like garden sorcery to me.

For the gardener who hails from Toronto, you may remember Frankie Flowers from the news from many, many years ago, but since then he’s also published several gardening books. I like Pot It Up one because it offers gardening advice based to my particular climate zone, but there’s tons of other great practical tips for the makeshift gardeners like me that rely on planters, pots and hanging baskets to create a little green vista in the big city.

For those who want to get in touch with their inner hippie, A Wilder Life is your modern guide. There’s literally something for everyone in here, whether you’re looking for new skills like star-gazing, or if you feel like making your own natural beauty products. Oh, and there’s lots and lots of plants for you to gaze at adoringly as well.

My dreams of having a giant garden in which I can frolic may still be a long way off, but in the meantime, a girl can read. And dream. And drool. Really soon, I hope to be doing just that outside one on my patio chairs. The reading and dreaming part, I mean. Definitely not the drooling.

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I love to read and I love sharing my favorite books with you. (For more reading inspiration click here or here.) Don’t forget to friend me on Goodreads either! Btw: These lists are totally my own creation and I was not paid or perked to share my opinions with you by any author or publishing company.

Baking with B: Classic Pecan Pie

I have this theory that we date the same people over and over again. Some attribute this phenomenon to a psychological need to look for partners that emulate our parents, but I’m convinced that there are also certain things that attract us to certain people, and make us attractive to others in turn. For example, I inexplicably keep on finding these guys who list pecan pie at the top of their favorite desserts and it is for this reason that I have made this pie more than any other. Go figure.

Classic Pecan Pie

3 eggs, slightly beaten

1/2 c. brown or white sugar

1/4 tsp salt

1 c. light corn syrup

1/2 tsp vanilla

1 c. pecans, broken in pieces

Set the oven at 450F. Line a 9″ pie pan with your preferred kind of pastry (I have a recipe on how to make a traditional pie crust here; however, for this recipe I would recommend using something more like a pressed graham-cracker crust. You can make it yourself or find them pre-packaged at the grocery store.) Mix ingredients and pour into pan. Bake for 10 minutes. Reduce heat to 350F and bake 35 minutes longer. Chill. Serve with whipped cream and halved pecans for garnish. (Because yum.)

Happy baking!

B

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Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Baking with B: Banana Muffins

KBB_baking_banana_muffinsI don’t know anyone who doesn’t include these muffins as a staple in their baking repertoire, but if you are one of those who does not, never fear: this is probably one of the simplest recipes ever. Best of all, it’s a great way to use up those overripe bananas that are sitting in your fruit basket. Or banana tree. Or wherever you keep your bananas.

Banana Muffins (yields 12)

1 1/2 c. flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt

1/3 c. butter, melted

3/4 c. sugar

1 egg

3 bananas, mashed (about 1 1/2 c.)

Melt butter gently in a saucepan over medium heat or in a microwave-proof bowl for 30 seconds. Let stand. In a medium-sized bowl, sift together your flour, baking powder, baking soda and salt.

In a separate bowl, mix together butter, sugar, eggs and bananas. Gradually add in flour mixture mixing well. Spoon batter into greased muffin pan, or one lined with muffin cups. Bake for about 20 minutes at 350F until tops are lightly golden. If you are making miniature muffins leave them in for only fifteen.

B’s Tip: It’s true what they say- ripe bananas have the best flavor. My saying for bananas is this: “If they’re not good enough to eat, they’re good enough to bake with.” Okay, I don’t really say that. But it is true. If your banana is covered with waaay too many black spots for your liking, use them to make these muffins. If your bananas are already starting to go but you don’t have time to make muffins, freeze them for up a month. Just remember to let them get until room temperature before mashing them and adding them to your batter. Cold bananas make all that butter you just warmed chilly again which gets you- you guessed it- chunks. No one wants butter chunks in their muffins.

These muffins are best served warm, cold, day or night- anytime! The best part about them is that they’re so versatile. Leave them as is and serve them warm with a lick of butter and a cup of tea. Or why not create your own variation? Add in 1/2 c. of your favorite nuts to the batters before scooping it into the muffin cups. I think walnuts go amazingly with this recipe. Or why not add chocolate chips? (Everyone’s favorite.) A co-worker of mine made these the other day with butterscotch chips and they tasted really good as well.

Happy baking!

B

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Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.