Cooking classes are still in full effect here at not just baked! I’m teaching classes in Vancouver, Wa now at the amazing space next to Burnt Bridge Creek Cellars called, Class Cooking!

People are loving the space and driving from all over the Vancouver and Portland area, which is so cool! Here are all of my current classes. Please feel free to email me with any questions you may have.

I’m also booking private events! Anything from family gatherings, business and corporate events, to baby showers or just a group of friends wanting the class all to themselves! I also teach many gluten free, vegetarian, and vegan classes, and can accommodate for any allergies you may have. Just reach out to me if you have any questions about your private event needs! Email me:fabiola (at) not just baked (dot) com

You can click on the link where it will take you to Eventbrite where you can purchase a ticket. Hope to see you soon!

All of my classes- https://www.eventbrite.com/o/fabiola-donnelly-27889736055

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Gluten Free Pie with Fabi!

Saturday, November 9, 2019

10:00 AM  12:30 PM

Cookshop Portland- 2627 SE Clinton St, Portland, OR 97202

Purchase tickets on eventbrite!

Learn how to make a delicious AND gluten free crust just in time for Thanksgiving! Join Fabiola Donnelly, as she walks us through her favorite gluten free dough, which can be used to make a pie, or a more rustic galette. You’ll have hands on time learning how to roll out dough, how to crimp edges beautifully, and fill and bake an apple pie. Fabi will also demo a pear cranberry galette.

What to expect:

• Some demo and hands on time

• All natural ingredients, no gums, or fillers

• Enjoy a slice of pie or galette during galette demo

• Tea, coffee, and pie

• Bonus: take home the baked apple pie you made in class!

Class Date: Saturday, November 2nd, 10am – 12:30

This class is suitable for kids aged 10 and up, attending with an adult.

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Thanksgiving Pie Extravaganza!

Saturday, November 2, 2019
12:00 PM – 3:00 PM
Cookshop Portland- 2627 SE Clinton St, Portland, OR 97202

Thanksgiving is right around the corner, what better time to up your pie making game! Join Fabiola Donnelly, as she walks us through her go-to pie and crostata dough and shares all the tips needed to make delicious desserts for Thanksgiving and beyond. We’ll cover delicious pies to add to your holiday repertoire:

What to expect:

Sips and Snacks
Pie instruction including demo on fillings, assembly of pie
Some hands-on time with pie dough
Each student will take home their own apple pie
Pie sampling, plus recipes to take home

Purchase tickets on eventbrite!

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Join me in the kitchen for March Cooking Classes at Cookshop Portland this month for more Mexican goodness!

This month I will be teaching how to make a traditional Pozole Rojo (picture above). It’s a flavorful and warming Mexican pork stew full of hominy and garnished with lime, cabbage, and beautiful herbs, served with tortillas like any excellent Mexican dish.

It’s a perfect dish to learn how to build flavor in many Mexican recipes and learn tips and tricks how to cook flavorful food at home for you and your family.

Everyone is welcome! 

Click here to buy tickets.

Dinner Date: Pozole
Thursday, March 14, 2019
6:30 PM  8:30 PM

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Our next Mexican fiesta is a Saturday morning baking with me making traditional Pan Dulce! 

You’ll learn the ins and outs of how to make the most traditional sweet bread Mexico has to offer and can be found all over the world because of its sweet popularity. Bring your friends and your kiddos, this is a family baking morning, and everyone is welcome!

Click here for tickets!

Family Pan Dulce Workshop
Saturday, March 30, 2019
10:00 AM- 12:00 PM

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Dinner Date: I heart Molé 

Reserve your spot here to join me for this class!

2/14/2019 

Join me in the Cookshop kitchen for an intimate class learning to make this most beautiful and traditional Mexican dish, mole. Rather than being in the restaurant with hundreds of people let’s cook together in a small group and enjoy the fruits of our labor at the end of class with a plate of mole dinner.

Everyone welcome! For the past 20 years I’ve spent Valentine’s Day with my best friends rather than husband. It’s a day of love for everyone, not only couples.

Spend Valentine’s Day with me, Fabiola Donnelly, for a delicious take on Oaxacan Molé Negro. Fabi will walk us through all the steps and ingredients in this traditional Mexican sauce that usually includes over 20 different herbs, spices, and chilies.

What to expect:

• Welcome glass of wine or beer and a few light nibbles upon arrival.
• Class will include some demo and some hands-on instruction.
• Students will make a full meal including chicken mole for a sit down together at the end to eat their creations.
• Additional wine and beer available for purchase.

Reserve your spot here to join me for this class!

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This recipe is perfect for these cold winter months and I love making galettes! Adding herbs to the crust gives it a beautiful flavor and makes it taste like a fancy pizza. It’s easy to put together any day the week or serve for a family brunch on the weekend for something a little different. Serving it with a simple dressed arugula salad on the side is my favorite.

While tomatoes are not in season obviously during the winter, using Muir Glen canned tomatoes is a must for me because I love tomatoes so much. Plus you can feel good about buying these tomatoes, they are organic, they work with the ecosystem by supporting pollinators. They also have a zero waste commitment to composting any tomato that is not fit for the canning product. I use them for quick cooked vegetable pasta sauces, traditional Pizza Margarita, tomato soup of course, and to add a beautiful sweet tomato taste to this galette. Which was a favorite of all the savory galettes I’ve made over the years. Win-win for all! Plus, I think goat cheese and tomatoes are best friends.

Muir Glen has partnered with Alberta Cooperative Grocery offering an awesome promotion in January, 10 for $10 for their 14.5oz tomatoes and in February a 2 for $4 for their 28oz tomatoes. So be sure to stop by and support your local co-op and stock up on your favorite tomatoes! It’s so easy to visit any of our local co-ops because there are so many in our great Portland area like the one I went to on Alberta.

This mushroom leek tomato galette is a perfect dish for your weekend brunch or a weeknight meal for a tasty vegetarian option. 

Mushroom Leek Tomato Galette

Makes 1- 6 inch galette, serves 4-6

Ingredients: For the Crust:

4 oz whole wheat pastry flour, about 1/2 cup

2 oz all purpose flour, about 1/4 cup

1/2 teaspoon fine sea salt

3/4 teaspoon fresh thyme, finely chopped

4 oz cold unsalted butter, cubed

3 oz super cold water

For the filling:

2 tablespoons olive oil or butter

3 medium leeks, white and tender green parts—halved lengthwise, thinly sliced crosswise and rinsed well

1-14.5oz can Muir Glen diced tomatoes, drained and reserve liquid for your favorite pasta sauce

1- 8 oz package cremini mushrooms, about 2 cups, quartered

2 tablespoons dijon mustard

Fine sea salt

fresh cracked black pepper

3-4 oz crumbled goat cheese

1 egg with 1 teaspoon water whisk together for egg wash

2 tablespoons fresh parsley, chopped, for serving

Method:

Place oven rack in lower third of oven for best results, and to avoid a soggy dough bottom. Preheat oven to 400 degrees.

For the Crust:

Combine flour, salt, and thyme in a large bowl, whisk to combine.  Add cold butter cubes, using your fingers, gently rub butter into flour mixture making pea sized chunks.  Add cold water, and very gently mix using a spatula until a shaggy mixture is formed.

Bring together gently in the bowl, fold over a few times to incorporate all of the butter and flour.  Shape into a ball right in the bowl, cover, and place in fridge for 10-15 minutes.  While the dough is resting, work on the filling.

Add olive oil to a large skillet over medium low heat, add leeks, a pinch of salt, and cook for 5 to 7 minutes until softened. Add tomatoes, mushrooms, Dijon mustard, 1/4 teaspoon fine sea salt and fresh cracked black pepper to the skillet. Stir to combine, cook for 2-3 minutes, remove from heat.

Remove the dough from refrigerator, place on lightly floured counter, roll out to 1/4 inch thick circle, about 12 inches in diameter.  Place dough on parchment lined sheet pan.

Place filling in the center of the circle leaving about 2-3 inches around crumble goat on top of filling.  Fold the dough onto the filling.  Using a pastry brush, brush on egg wash.

Place in oven and bake for about 40 minutes, or until crust is golden brown. Remove from oven and allow to cool for 10 minutes before slicing.

Serve warm with fresh chopped parsley. Store leftovers in an airtight container in the fridge for up to 3 days. To warm, place in an oven toaster for a few minutes. Enjoy!

Disclosure: This is a compensated post in collaboration with Muir Glen and TheFeedfeed As usual all opinions are my own. Thank you for supporting the brands that support NJB!

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It’s easy to make beautiful and delicious food when you begin with ingredients that are so good! I feel so lucky and grateful to know about the abundant produce and products that come out of the lovely area where we live. I feel spoiled! And what’s even cooler, these local products are available all over the country, especially Oregon Hazelnuts.  Oregon provides this country with 99% of the hazelnut crop! We are lucky to have the perfect fertile ground and awesome weather that makes it ideal to grow this crop. The best part of that, they are super healthful and nutritious.

As you know, I’m all about balance in life and especially food. As you also know, I eat healthfully, lots of nutrient dense foods, tons of greens, and the occasional treat. Lately I’ve been even more conscious about how much I’m eating, my servings were a bit much, which didn’t match the quality of food I eat. With such healthy foods, I really didn’t need to eat as much. So there are a few changes I’ve been making in those terms and this gorgeous salad, while I could eat the whole thing, was a perfect way to highlight quality food and smaller portions for my life. It’s easy when you have glorious foods like Oregon Hazelnuts, let us be real here. This salad was my idea of eating colorful food but would also satiate us all night, so I picked the wild rice instead of a pasta for a healthier option. Plus, I love rice :). I also chose a sprouted wild rice blend. I’m not a dietician, like I’ve said so many times, but I do know a lot about health foods. And sprouting of grains helps the absorption of the grain and nutrients into our bodies. I totally eat not sprouted rice too, but it’s probably a combination of 50/50. It tastes so good, and maybe just try it with this recipe, you’ll likely notice your tummy not having any issue digesting the sprouted grain like other grains.

These nuts are a super food is so many ways. I’ve been snacking on them while I wrote this whole post. I totally roasted extra each time I developed this recipe, and I keep roasted hazelnuts on hand for an on the go snack. They are full of fiber, manganese, folate, copper, and are heart healthy. So I also I take them hiking for a much needed replenish while I’m out on the trails.

This Toasted Hazelnut Pesto Wild Rice Salad is the perfect  salad for any gathering with such gorgeous color. It can be served as a side dish or a healthful and filling entree.

Toasted Hazelnut Pesto Wild Rice Salad 

Serves 4-6, 4 for main course

Ingredients:

1 3/4 cups *toasted Hazelnuts, reserve 1/4 cup for serving chopped

1 1/4 cups fresh flat leaf parsley, about 1 small bunch

1/4 cup Parmesan cheese, freshly grated

1 medium garlic clove

1 large lemon, sliced in 1/2

1/4 teaspoon fine sea salt

1/2-3/4 cup olive oil

1 cup uncooked wild rice, follow cooking instructions on package

1 cup firm red grapes, sliced in 1/2

1 1/2 cup watercress, leaves and stems in tact

Method:

*Toasting hazelnuts: Place oven rack in center of oven and preheat oven to 275 degrees. Place hazelnuts on a baking sheet, place in oven, and bake for about 10 minutes or until lightly golden brown. Keep an eye on them at 10 minutes, they can over roast quickly. Remove hazelnuts from oven, place in a large clean kitchen towel, allow to rest for 5 minutes. Then rub hazelnuts vigorously in towel, removing the outer skin as much as possible. It’s ok if there are some that keep a little skin, there are nutrients in the skin.

While hazelnuts toast, start cooking rice.

Place 1 1/2 cup toasted hazelnuts in blender or food processor, pulse/blend on high until fine crumbled. Add parsley, cheese, garlic clove, juice 1/2 lemon, and salt. Pulse/blend to combine well. Turn on blender/processor and drizzle olive oil in a think constant drizzle to bring the pesto together.

Once rice is fully cooked, remove and place in a large bowl. Add pesto to rice, and very gently combine. Add grape slices and watercress, fold gently into rice. To serve, squeeze the other 1/2 lemon over entire salad. Top with chopped toasted hazelnuts. Serve immediately or at room temperature within an hour. Add more watercress as a garnish if desired.

Store leftovers in fridge for up to 3 days. Preferably eat leftovers cold or at room temperature. Pesto is not typically heated and does not re-heat very well.

Disclosure: This is a compensated post in collaboration with Oregon Hazelnuts. As usual all opinions are my own. Thank you for supporting the brands that support NJB!

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I want to share really why I drink smoothies, even when they may not taste like the best things in the world, and are a far cry from bacon and cake. It might be redundant, it’s a green smoothie for goodness sake! But some people really don’t understand why I would drink something with spinach, beets, ginger, spirulina, apple cider vinegar, and ingredients that make smoothies not as sweet as the full fruit ones. I like them a lot, seriously. Some more than other, like if I put too much yogurt in them, yuck. Too many beets, eh not so much. And it did take some time, just like with many other recipes, to perfect the combo between green, non fruit ingredients to make it just right and oh so good. But the number one reason, they are nutritious and my body likes them. Which in turn, my organs, brain, emotional, and mental state benefit from that nutrition. It’s a huge full circle. And it makes me feel good, which I like feeling good.

I worked at Jamba Juice when I was in high school, I have always loved brown rice, I was a massage therapist in a living well clinic. Health and nutrition have always been a part of my life. I do believe cake is a part of that by the way. But before the cake what is super important to me, starting the day off on the right side of nutrition. So I drink these things, and enjoy them. My body, because I do my best to listen to it, is singing THANK YOU for this! And I go about my day feeling good that I at the very least gave my body, in turn the rest of me, a reason to feel good. Finding the right balance of ingredients in smoothies can take some time. But when it happens, it’s smoothie magical. In this one I wanted more spinach and a tad less mango, even though I love mango. And I buy a huge bag of organic mango at Costco, it’s awesome for the quality and price. We also have a huge glass jar of spirulina in the kitchen at all times. I don’t add it in every time, but most of the time. Same goes for Apple Cider Vinegar. They are both good for us, but for different reasons, so I switch all week long, depending on what I am feeling. It’s taking the time to make these that makes me feel good and get me going for the day, along with coffee. I do love my coffee and green smoothies! It takes a little bit of effort to get in the habit on making smoothie, which has helped me a lot in the last couples of years getting good ingredients into my body!

Orange Mango Smoothie

makes 2-20 0z smoothies

Ingredients:

3-4 cups fresh spinach

2 cups water, coconut milk, or almond milk

1 cup frozen mango chunks

1 small orange, zest and fruit

1 large banana

1/2 cup plain yogurt

2 teaspoons spirulina, optional

Method:

Place all ingredients in blender, blend on high for a few minutes until blended well. Enjoy immediately or place in glass, covered for the next day.

Other super food smoothie recipes!

Tropical Green Smoothie

Beet Apple Ginger Smoothie

Berry Beet Smoothie

Strawberry Watermelon Smoothie

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Honestly I know I am super late to the overnight oats party. I saw them everywhere last year on social media and had every intention of making them. But I was on a serious smoothie regime and just never dove into the oats. Now everything has changed, my mornings will now have overnight oats from time to time, but at least once a week. I am in love.

Many of you know how much I love my green smoothies and grains equally. I totally enjoy a good warm bowl of oatmeal, I simply love grains and grainy foods. I finally tried the overnight oats one day, not expecting much to be honest, but oh my gosh, they are so good! Like, so so good. Maybe it’s crazy but I really enjoy them. There’s something about them, they’re like cereal and oatmeal had a baby. I used to love cereal but I don’t eat it anymore because it’s often so sweet and has weird ingredients. So I was super excited that the milk and oats mimicked cereal enough for me to satiate that want for cereal.

Obviously these are much more healthy than any cereal and you can add whatever you love to make them your own. I made them super basic on my first try, just to see what they were all about. Simple oats, milk, a touch of maple syrup, and a pinch of salt, so good. Next I added almonds and cinnamon, with dried fruit added in the next morning. But definitely add the nuts and seeds to soak overnight, as that makes them more easily digestible.

It’s easy to make these your own by adding tons of different combinations to make them healthy or more indulgent. The cinnamon goes well with most, so I left that in the basic recipe and it’s super good for us. Also, don’t forget to add the pinch of salt, it makes all of the difference in the world. Easily triple or double this recipe for more servings. Top the recipe below with even more goodness like fresh banana slices, fresh or dried berries, peanut butter, or anything you love for breakfast!

How to Make Overnight Oats

makes 1 serving

Ingredients:

1 cup oats, thick cut oats from Bob’s Red Mill are my favorite, use gluten free if needed

1 cup liquid, milk, yogurt, almond milk, hemp milk, or coconut milk, use appropriate milk for vegan

1-2 teaspoons sweetener if desired, honey or maple syrup

1 teaspoon ground cinnamon

tiny pinch of fine sea salt

seed & nut add ins-

hemp seeds, chia seeds, pumpkin seeds, sliced almonds, chopped hazelnuts, pistachios, your favorite nuts

Method:

Add all ingredients (except dried fruit- add in morning) into a jar or bowl with tight fitting lid, stir, place in fridge for minimum 8 hours.

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I made this salad with intentions of it being a nice side salad for any holiday gathering or light lunch for the day of festivities where we gorge ourselves with glorious food we’ve taken days to prepare. Instead, right after I made it, I ate it. It was noon, I was hungry, so it’s become a one serving lunch or four person side salad. Making a simple salad with a perfectly herby dressing is something I do often. I eat a lot of work salads like this, especially because I test recipes for simple easy to make dressing often. This was no different than the other times, other than the part that it became lunch for one. Usually the salads make a nice lunch, and side salad for dinner. But man, was I sooooo hungry and this was so simple and good. I am a green lover like we all know, and kale massaged to tender perfection with lemony herb dressing with cheese? All over that. It sounds funny to many of my family and friends, but I have always said, simple good food is all I want. Even is if it complicated to make, if the taste is straightforward and simple, that is good food.

Kale Salad with Herb Lemon Vinaigrette 

serves 1 large salad, or 4 side salads

Ingredients:

1 bunch lacinato kale, stemmed, chopped finely

1 small apple, sliced thinly, I used green for the tartness and crispness

1/4 cup hazelnuts, toasted and chopped

3 tablespoons olive oil, plus 1 teaspoon separated

1 tablespoon fresh squeezed lemon juice

1 tablespoon fresh chopped parsley

1 teaspoon honey

1/8 teaspoon fine sea salt

1/4 cup parmigiano reggiano,thinly shaved

Method:

Place chopped kale in a medium bowl. Drizzle with 1 teaspoon olive oil, massage kale for a minute, rubbing gently. This softens the kale and makes it less bitter.  Add nuts and apples, toss to combine.

Place olive oil, lemon juice, herbs, sugar, and salt in a jar with tightly fitted lid. Shake for a minute to combine. Pour over salad, use hand or spoons to combine gently. Add shaved parmigiano reggiano cheese to serve. Serve immediately. If making ahead of time, do not add the dressing until you serve. Shake the dressing well before adding to salad.

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