just enough
notes from our kitchen lately
There's a kind of comfort in using what we have. The last bit of ricotta in the fridge, a couple of croissants past their prime, the exact amount of cocoa powder left in the tub. There’s something comforting about making do. Like choosing to see enoughness in the ordinary.
So here’s a little glimpse into our kitchen lately—a few of the things we’ve cooked, baked, and shared.
blueberry ricotta muffins
A tub of ricotta had been sitting in our fridge for nearly two weeks. I’d used some for pancakes, then a simple spinach pasta. and then—days passed. life moved. the ricotta waited.
On Monday, while the kids were busy in their own little world of free play, I finally reached for it again. I wanted something quick. Something that wouldn’t keep me in the kitchen too long. Something to snack on. something to bring with us later.
I loosely followed a recipe from friache—less sugar, no lemon. just what we had. just enough. the batter came together quickly. quietly.
Sure enough later that afternoon, we packed a few into a container and brought them with us to the library.
croissant french toast casserole
I totally gave myself a highfive for this one. We had two pieces of nearly stale Costco croissants left. Basically past their peak for consumption as is. There’s something exciting about giving what’s left a second life—taking what we have and making it enough. Mixed up a usual French toast batter in a pan of cubed up croissants. A few minutes in the oven and they were golden, crunchy on the outside and soft of the inside. Breakfast was ready by the time the kids got up.
snickerdoodle
This came about purely out of curiosity. The boys were listening to an audiobook from The Boxcar Children series when they heard mention of a cookie called a snickerdoodle.
They immediately asked, “What’s a snickerdoodle?”
A quick Google search told us: a soft cookie rolled in cinnamon sugar.
We had to try them.
So, I invited them into the kitchen to bake some with me—and of course, they were all in. We followed Modern Honey's recipe. They were yummy!
sweet potato muffins with dark and white chocolate chunks
I had picked up a couple of red sweet potatoes for a different recipe, but plans shifted and they sat on the counter a little longer than expected. Early one morning, I went ahead and steamed them, thinking I’d find a way to use them later.
That afternoon, just in time for snack time, I made a batch of sweet potato muffins by Yummy Toddler Food. Turns out, I had exactly the amount the recipe called for—a happy little coincidence that felt like things falling into place.
double chocolate zucchini muffins
This one came out of a late-night baking session—a quiet moment to make something, uninterrupted. I wanted something simple to bring to a morning playdate at the park the next day.
I landed on these muffins. Funny enough, I had just the right amount of cocoa powder left for the recipe. I halved the sugar and they still turned out great—just sweet enough for a morning snack.
I used to pick up these muffins every time I went to the office—years ago now, when I was pregnant with my first. The café was right along my walking route, and it became a little ritual.
When they stopped selling them, I remember looking up a recipe and making my own batch. I still bake them to this day, and every time I do, I’m taken right back to those cool mornings—walking through Gastown in Vancouver, bundled up and on my way to work.
What I loved most about these little stories was everything that happened around it. Curious questions from the boy. Snack-time chats. The joy of baking something with just enough of what we had.
And a small note to self: time to restock the pantry—so we can keep this going.