Author: Natalie Hanson

I am a software industry executive, most recently in life sciences management consulting. I build and lead teams who design, develop, and sell software and services. I lead and deliver with a human-centered lens. As an anthropologist, my research has focused on work practices and work environments. I am interested in interdisciplinary collaboration, as well as how institutions' response to macro trends affects the lives of employees. You can learn more about me at http://www.nataliehanson.com.

Lemon blueberry cupcakes

Natalie Hanson

Recipe by Mary Lapp.

3 cups unsweetened dried shredded coconut

Zest of one lemon

1/4 fresh squeezed lemon juice

1/2 cup maple syrup

1/2 tsp sea salt

1/2 tsp baking soda

1/2 cup frozen blueberries

  • Preheat oven to 350F degrees.
  • Line 8 muffin cups with liners.
  • Place the unsweetened coconut in a food processor, and process for 5 minutes.
  • Let the food processor rest for 5 minutes, so it doesn’t overheat.
  • Scrape if necessary, and turn back on for 5 minutes, or until it is liquidy and you can hear it splash.
  • Add the zest, lemon juice, maple syrup and sea salt. Process until it comes together.
  • Add the baking soda, and process just until incorporated.
  • Divide batter into 8 muffin cups. Top with 1 Tbsp of frozen blueberries on each cupcake.
  • Bake for 25-27 minutes. You want them to be a little toasty.
  • Chill before you serve for best consistency – although they are really good any way!

Wheat carrot bread

Natalie Hanson

Preheat oven to 350F.

2 cups of finely shredded carrots

1/4 cup of lemon juice, freshly squeezed

1 cup sifted whole wheat flour

1 cup sifted cake flour

1/2 tsp of salt

1/2 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 large eggs

10 Tbsps unsalted butter (melted)

3/4 cup of honey

  • In a small bowl, combine the carrots and lemon juice.
  • In a large mixing bowl, combine the dry ingredients and mix for 30 seconds to blend.
  • Add the eggs, better, honey, and carrot mixture.
  • Mix until dry ingredients are moistened.
  • Beat for 30 seconds until well mixed.
  • Place into pan (or ring mold).
  • Bake for 30 minutes, or until cake springs back when pressed and a tester comes out clean.

Finnish pancakes

Natalie Hanson

6 large eggs

1 quart of fresh milk

4-5 Tbsp of sugar

1 tsp of salt

1 cup (8 oz) of flour

1 lb butter

  • Melt and brown 1/4 lb of better in a 12″ x 16″ pan.
  • Beat the eggs in separate bowl.
  • In a separate bowl add flour, sugar, and salt. Add milk slowly to avoid clumps.
  • Combine the content of both bowls into one, and pour into the pan.
  • Bake in 450F oven for 20-23 minutes.
  • Serve with hot maple syrup, jelly, or butter.

Coffee cake

Natalie Hanson

Cake

1 cup of sugar

1 tsp of vanilla

1 stick of butter

1 tsp almond extract

2 cups of flour

A pinch of salt

1 tsp of baking power

1 tsp of baking soda

1 cup of sour cream

2 unbeaten eggs

Topping

1/4 cup of sugar

2 tsp of cinnamon

1/2 cup of nuts

1 tsp of instant coffee

  • Mix butter and sugar
  • Add eggs
  • Add sifted dry ingredients with sour cream alternately
  • Add flavoring.
  • Grease tube or oblong pan.
  • Alternate layers of batter and topping.
  • Bake at 350F in tube pan for 45 minutes and in an oblong pan for 25-30 minutes.

Zucchini cupcakes

Natalie Hanson

Makes 14 to 16 muffins.

1-1/2 cups sifted cake flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp powdered ginger
1/4 tsp ground cloves
1/4 tsp salt
2/3 cup coarsely chopped toasted walnuts
2 large eggs
3/4 cup firmly packed light brown sugar
1/2 cup safflower oil
2 cups firmly packed grated zucchini
Optional: 1/2 cup of raisins

  • Preheat the oven to 350F.
  • In a small bowl, combine flour, baking soda, spices, and walnuts, and whisk to blend.
  • In a mixing bowl, beat the eggs, sugar, and oil for 2-3 minutes or until smooth.
  • Add the zucchini and beat just until smooth.
  • Add the dry ingredients (and raisins) until completely moistened.
  • Put into muffin tins (3/4 full) and bake 20-25 minutes.
  • Cool briefly in the plan before unmolding.

Chewy Noels

Natalie Hanson

2 Tbsp melted butter

2 eggs

Beat slightly

1 tsp of vanilla

Mix, and add:

1 cup of dark brown sugar

5 Tbsp of flour

1/8 tsp of baking soda

1/4 tsp of salt

1 cup of nut meats

Mix well and pour into pan with melted butter. Bake until firm. Turn onto waxed paper and dust lightly with powdered sugar.

Betty’s sugar cookie recipe

Natalie Hanson

Sift together in a bowl:

2-3/4 all purpose flour

1 tsp baking powder

1/2 tsp salt

  • Set aside.

3/4 cup soft butter in mixer

1 cup sugar

2 eggs

1 tsp vanilla extract, or 1/2 vanilla and 1/2 almond extract

  • Beat with a wooden spoon until light and fluffy.
  • Beat in flour mixture with mixer until smooth.
  • Chill one hour or until firm.
  • Roll small amount onto a floured board until 1/2 inch thick.
  • Cut in a desired shape with floured cookie cutters.
  • Place on a greased cookie sheet.
  • Bake in a preheated 375F oven for 8-10 minutes or until pale brown.
  • Move to a wire rack.

Beth’s chocolate chip streusel

Natalie Hanson

1-1/2 sticks of butter

1-1/1 cup of sugar

3 eggs

3 cups of flour

1/2 tsp baking soda

2-1/2 tsp baking powder

1-1/2 tsp salt

1 tsp salt

1 pint of sour cream

1 tsp vanilla

1 bag of chocolate chips

Streusel

1/2 cup of sugar

1-1/2 tsp cinnamon

  • Preheat oven to 350F.
  • Cream sugar and butter, add eggs slowly.
  • Mix dry ingredients together.
  • Alternate dry ingredients with sour cream, mix together into cream batter, add vanilla, then bag of chips.
  • Use a bundt pan, grease and flour pan, place 1/2 of batter, add streusel mix to top of batter, adding remaining batter.
  • I usually have some streusel mix left over and put a coat of it on the top / bottom of the batter.
  • Bake for 1 hour at 350F and enjoy.