Blueberry Pie & Bake for Good

A few weeks ago, I joined ten wonderfully talented bloggers at a Bake for Good event sponsored by King Arthur Flour. The mission behind the event was to bake—bake bread, rolls, brownies, and pies—and serve it alongside a meal at the Family Service Center in St. Paul, MN. When I was invited to this event, I immediately agreed. Volunteering my time and skills to help others is something I have grown up doing, something I wish to continue doing throughout my life.

As we kneaded dough and assembled pies, I searched inside to figure out what baking for good meant to me. I bake for others often, bringing cakes and pastries to work to share with my colleagues. The plate is often empty by lunch, with just a few crumbs to prove it was once full. I like to think that it brings a smile or two to someone's face, adding a little bright spot to an otherwise normal Monday morning. Is this baking for good?

When the next door neighbors at my childhood home had a baby, I made a batch of sugar cookies and decorated them to mimic baby buggies, bottles, and onesies. After I walked the plate over, I hoped they would fuel the late nights and act as a quick treat for any visiting guests. Is this baking for good?

I bake for the people I love in my life, finding time to make my boyfriend's favorite dessert when he needs a pick-me-up. A s'mores pie gets pulled out of the oven at least twice a year for my sister, for no other reason than she adores it. When the weather gets warm, I make a banana cake, because it reminds my father of summer (and it is a nostaglic memory for me too, as my mother made me the same cake when I was young). Is this baking for good?

After we served the families our meal, scrubbed down the kitchen, and stocked the freezer with leftover loaves of bread and pies, I had a moment to breathe and to dwell on the answers to these questions. Could all of these reasons be baking for good? I would like to believe so.

Baking for good is baking for joy. It is making a blueberry pie to share with your dearest friend for an afternoon snack. Baking for good is baking for need. It is bringing a meal or dessert over to a neighbor undergoing a new experience, whether the news is bad or good. Baking for good can come in dozens of forms, as long you put forth an effort to heal or to help or bring happiness to someone else.

For the blueberry pie above, I used my favorite pie dough recipe for the crust and this blueberry filling recipe.

Front Row: Jena, Little Rusted Ladle | Natasha, King Arthur Flour | Alice, Hip Foodie Mom | Shaina, Food for My Family | Erin, The Law Student's Wife
Center Row: Julia, King Arthur Flour | Kathryne, Cookie & Kate | Chef Susan Reid, King Arthur Flour | Stefani, Cupcake Project | Taylor, Greens & Chocolate | (me)
Back Row: Amanda, I Am Baker | Brenda, A Farm Girl's Dabbles | Jim, Little Rusted Ladle

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Coconut Tapioca Pudding

I admire the resilience of the coconut—the tough outer shell, the softer interior. It may not be a traditionally beautiful fruit, as it hides itself between layers of thick husk, but the brilliant white meat is worth the trouble. Coconut used to be a passing fancy for me, an afterthought more than a headlining ingredient. I would toss a few flakes in granola or a quick banana bread, but I never gave it much attention, or appreciated it for what it was.

All of this changed when I was diagnosed as lactose intolerant, and I could not be more grateful for the coconut and its countless uses.

When I was in Hawaii a couple years ago, I insisted on pulling the rental car to the side of the road to stop at a small fruit stand. One coconut, please, I requested.

Young or old?

There's a difference?

Since it was a quiet afternoon, the stand owner took some time to give me a little lesson in coconuts. After chopping through two with a hatchet, he allowed me to sip the water from each. Young coconut water was fizzy and refreshing. Old coconut water had a thick musky scent and flavor—not bad, but not terribly pleasant either. Then, it was time to taste the meat. For the young coconut, he handed me a plastic spoon. The young coconut flesh was so tender, so soft, it had the consistency of custard. The old coconut had the hard white flesh I was already familiar with. When the lesson was through, he packaged them up and sent me on my way.

This coconut tapioca pudding combines coconut in three different forms. Rich coconut milk forms the base of the pudding. Whipped coconut cream, dolloped on top, provides a creamy thickness that is wonderful to eat between bites or to stir straight into the pudding. Lastly, a few flakes of toasted coconut are sprinkled on top, for flavor and for a pop of color.

A trifecta of coconut, in pudding form.

Coconut Tapioca Pudding is perfect for the unpredictable weather of spring. The pudding can be served warm or cold to suit the scene outside the window. Coconut is the clear star of the dish, adding flavor in texture in three separate forms. This is a simple dish best served for afternoon pick-me-ups or lazy evening treats.

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Honey Almond Quinoa Granola

The sun is peeking over the horizon when my alarm buzzes in the morning, my bedroom a hazy gray. The dim light makes it feel like a new day instead of a tired continuum of night. This has made all the difference, it seems, in mood and spirit. The long winter is over, the sun is warm once more, and it feels like a weight has been lifted off my shoulders.

I am beginning to feel human again. It is the most glorious feeling.

I've been having a hard time finding my voice these last few months. I can hold words in my mind as well as water cupped between my hands. Eventually the water slips through my fingers, as do any thoughts I may have wished to share. For the first time in years, the recipes have slowed. I want to write when I have something to say, not to just fill this space with empty thoughts.

I am certain the recipes will come more often in the future, but for now I need more time to myself: to think, to breathe, to find the words to say. Thank you for being patient and supportive—it means so much.

A few times a year, I make a large batch of granola to last me through a busy week. When creating this granola, I sifted through the cupboards to gather together a few ingredients, missing so many of the common ingredients such as dried fruits or chocolate chips. In the end, it didn't matter. Whole grains, nuts, and a natural sweetener brought this granola together, making it something quite unique.

This may be both the healthiest and most enjoyable granola I have ever made. I hope you feel the same.

Honey Almond Quinoa Granola is a whole grain breakfast both filling and wholesome (and gluten-free). The quinoa provides a lovely crunch, with honey for sweetness, and toasted almonds for nuttiness. Over the course of a week, I enjoyed this granola drowned in milk, sprinkled over yogurt, and eaten by the handful for a midnight snack. Healthy and delightful, this is a breakfast you can feel good about.

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