Monthly Archives: January 2015

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Honey Whole Bread

My grandma decided to gift me her wheat grinder and a whole heck of a lot of wheat. So it is safe to say that I have grinding wheat my own wheat, and there is nothing better.

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Remember when I decided to make homemade cream of wheat?

Yeah, that didn’t fly in my house, my children will only eat the store-bought stuff.

But they sure did love this bread.

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I did too.  Perfect with a slather of butter and pomegranate jelly.

Honey Whole Bread
 
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Honey Whole Wheat Bread
Author:
Serves: 16
Ingredients
  • 3 cups whole wheat flour
  • ⅓ cup honey
  • ¼ cup shortening
  • 1 tablespoon salt
  • 2 packages yeast (4½ teaspoons)
  • 2¼ cups warm water
  • 3-4 cups all purpose flour
Instructions
  1. Mix whole wheat flour, honey, shortening, salt, and yeast in a large bowl.  Add warm water and beat with an electric mixer on low speed for one minute.  Then beat on medium speed for 1 minute.
  2. Add all purpose flour, 1 cup at a time, until the dough is easy to handle.
  3. Place dough on a floured surface (or use a dough hook on an electric mixer) and knead for 10 minutes or until dough is smooth and springy. Place in a large greased bowl and let rise until doubled in size.
  4. Grease 2 9x5x3 loaf pans.
  5. Punch dough down and divide in half.  Roll out each half of the dough to 18x9.  Roll the dough up tightly starting with the 9 inch side.  Place in prepared loaf pan, seem side down.  Cover, and let rise until doubled in size.
  6. Preheat oven to 375 degrees.  Bake loaves for 40-45 minutes until deep golden brown and sound hollow when tapped. Cool.
  7. Eat!

Recipe adapted from Betty Crocker’s Big Red Cookbook.

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New York Times Chocolate Chip Cookies

I was on a mission to find the best chocolate chip cookie recipe.

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It is safe to say that I have completed my mission.

Now this recipe is a little time consuming but the wait is worth it.

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These really are the perfect all around cookie.

New York Times Chocolate Chip Cookies
 
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New York Times Chocolate Chip Cookie Recipe
Author:
Serves: 18-24
Ingredients
  • 2 cups minus 2 tablespoons (8½ ounces) cake flour
  • 1 & ⅔ cups (8½ ounces) bread flour
  • 1¼ teaspoons baking soda
  • 1½ teaspoons baking powder
  • 1½ teaspoons kosher salt
  • 1¼ cups (10 ounces) unsalted butter, at room temperature
  • 1¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 & ⅓ cups (20 ounces) dark chocolate chips
  • Sea salt, for sprinkling
Instructions
  1. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
  2. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
  3. Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
  4. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
  5. Scoop 3½-ounces of dough, roll into a rough ball (it should be the size of a large golf ball) and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.

Recipe notes:

-I have used all purpose flour for both of the flours in a pinch and the recipe still worked great!
-I also used a 2 3/4 oz scoop and the cookies were plenty big!

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Cookies n Cream Rice Krispy Treats

So yeah.  All I can say about these is yum.

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I mean who doesn’t love a rice krispy treat?

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Obviously me.  I couldn’t even keep my fingers out of the pan long enough to take a picture.

Oh well.  There’s always next time I guess.

Cookies n Cream Rice Krispy Treats
 
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Cookies n Cream Rice Krispy Treats
Author:
Serves: 20
Ingredients
  • 6 tablespoons butter
  • 60 large marshmallows
  • 9 cups rice krispies
  • 30 oreos, chopped
  • 2 cups mini marshmallows
Instructions
  1. Spray a 15x10 baking dish with cooking spray.
  2. In a large pot melt the butter and marshmallows.  Stir in rice krispies.  Then add in the chopped oreos and mini marshmallows.  Stir well and then dump into prepared pan.  Press down into a even layer.
  3. Let cool slightly, and then cut into squares.
  4. Eat!

Tip for pressing into a single layer without all the stickiness: wet hands!  Get your hands wet before touching the warm rice krispy treats and they won’t stick.  Magic.

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Black Bean and Butternut Squash Skillet

So who is still on the bandwagon with New Year’s Resolutions???

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If one of yours was to eat healthy, then this is for you!

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Simple, delicious, and perfect as a side or main dish.

Recipe adapted from Vegetarian Times

Black Bean and Butternut Squash Skillet
 
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Black Bean and Butternut Squash Skillet
Author:
Serves: 4
Ingredients
  • juice of half a lime
  • 3 teaspoons maple syrup
  • 2 tablespoons extra virgin olive oil
  • 1 lb butternut squash, peeled and cubed
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 15 oz can black beans, rinsed and drained
  • 1 tablespoon adobo sauce from a can of chipotles in adobo
  • ½ cup crumbles feta
  • cilantro
Instructions
  1. Heat 1 tablespoon extra virgin olive in a large skillet over medium heat.  Add in squash, season with salt, and cover. Cook for 10 mins.  Uncover, add in onion and increase heat to medium high.  Cook for an additional 5 minutes until the squash is tender and lightly browned.  Drizzle with lime juice and 1 tsp. maple syrup.
  2. In another skillet, heat remaining tablespoon of olive oil over medium heat.  Add in garlic and cook for 30 seconds then add in black beans, adobo sauce, 2 tsp maple syrup, and ¼ cup water.  Bring to a simmer and cook for 5 minutes or until all liquid has evaporated.
  3. Stir together the squash mixture and black bean mixture.  Gently stir in cheese and garnish with cilantro.
  4. Eat!