Monday, November 17, 2014
Is everyone ready for Thanksgiving? We are going to have this weekend since that's what works out for the family. I bought my annual turkey in Germany about a month ago and then went back this weekend to pick up one more. I've decided to cook that one up early December and freeze the meat for Christmas day. I really dislike having to cook anything other than a nice breakfast that morning and figured if I got my act together way before the day arrives we should have plenty of things to nibble on.
Like this bread for instance. It will be making an appearance on both days I think. It has such a wonderful flavor from the onion soup mix and it's so easy to make! plus..you get two loaves out the deal. One for now and one for later..or one to share..or one to hog for yourself because you deserve it. I was sitting on the couch yesterday morning and I decided to try and stuff the bread before rolling it up. I had some shredded cheese and ham to use up and I can say without a doubt, this bread is awesome when stuffed. I am thinking it will be stuffed with turkey left overs at some point.
** For my Euro people: They don't sell the normal onion soup mixes like we are used to. They do however sell a dry french onion soup mix here in NL and that is what I used. I imagine they would sell something similar in Germany. It tastes just like the stuff back home and I have heard from other expats that they like to use the mix to make dip with as well**
Onion French Bread
5-5-1/2 cups All-purpose Flour
1 envelope Onion Soup Mix..I think I used 4 TBS of my mix
4-1/2 tsp. Active Dry Yeast
3 TBS Sugar
2 tsp. Salt
2 cups Warm Water
2 TBS Butter
** Optional egg wash if you want one; egg white mixed with a tablespoon of water**
In a large mixing bowl,combine 2 cups of flour,soup mix,yeast,sugar,and salt. Add warm water and butter. Beat on medium speed with dough hook attachment. Add enough remaining flour to form a soft dough. Continue to mix on medium speed until a smooth and elastic dough forms,about 3-4 minutes.
Place the dough into a greased bowl. Cover and allow to rise in a warm spot until doubled,about 1 hour.
Line a cookie sheet with parchment paper and set aside.
Punch dough down. Place dough onto a lightly floured surface. Knead 4-5 times and divide in half. Roll each portion into a 14x6 inch rectangle. Starting with the long side roll the dough up. Pinch along the edge to seal into the dough and place seam side down onto prepared pan and tuck the ends of the dough under. Repeat with remaining dough and place along side the other one. Cover with a tea towel and allow to rise until doubled, about 30-40 minutes.
Preheat oven to 375 or 190 celsius. With a sharp serrated knife,make 3- 4 shallow diagonal cuts. Brush with egg wash and bake until golden brown, about 30-35 minutes. Allow to cool on wire rack.
** If you decide to stuff the bread at some point,sprinkle toppings onto the dough once you have rolled it out into the rectangle shape and then gently roll it up and make sure to pinch and seal everything to make sure the melted cheese doesn't ooze out**
Yield: Two Loaves
Source: Taste of Home
Friday, November 14, 2014
Sometimes I don't want to think about food. I don't want to think about what is for lunch and most of the time I don't even want to think about dinner. I am about to turn 40 and as I look back on my life thus far..I've done a ton of cooking. I started out young and it's starting to catch up with me. I am honestly sick of cooking and I am not sure if I am ever going to like to again.
I've looked at it in all different ways..be thankful you can be home to make your family healthy meals..don't care right now! Be proud of yourself for getting off of 95% of prepackaged foods..don't care right now! Be ever so thankful and proud of your family for not being picky eaters and loving all the meals you make..even the most humble of dinners..Don't care..ok, that's not true. I am actually super happy about that one. My family is forever happy with whatever I place in front of them. I can plop down a huge loaf of freshly baked bread with a salad and they're happy. I'm currently on a soup kick and this one is loved by all of us. It's humble,cheap,filling,healthy,and delicious. Serve it with baked bread or rolls or maybe some crackers. The leftovers store well in the fridge and makes delicious lunches throughout the week.
Lentil and Rice Soup
3 TBS Olive Oil or Butter
1/2 tsp. Red Pepper Flakes
1/4 tsp. Dried Rosemary
1/4 tsp. Dried Thyme
6 cups Chicken Stock..plus more as needed
1-1/2 cups Lentils..red,green,orange..whichever you like
1/2 cup Brown Rice..I use the quick cooking type
Salt and Pepper to taste or any additional seasonings you might want to add..Make this recipe your own!
In a large stock pot, heat up the oil. Add in the diced shallots and onion. Sprinkle in the red pepper flakes,rosemary, and thyme. Continue to cook until the shallots and onions start to caramelize.
Add the broth and bring to a boil. Pour the lentils and rice into the boiling water. Give a quick stir. Cover and reduce the heat to a simmer. Cook for 30 minutes or until the lentils and rice are cooked to your liking.
Salt and pepper to taste. Feel free to top each soup bowl with sour cream or feta or with nuts.
** The soup can become very thick while simmering and you made need additional broth if you want a less thick soup. It will also thicken when cooled down and stored in the fridge. To reheat the soup,place into a soup pan and pour in desired amount of broth to bring back the soup consistency.**
Yield: Depends on the size of the serving!
Source: The Elliot Homestead
Monday, November 10, 2014
A few months ago I came across a container of, Horlicks Malted Drink Powder and snapped it up. I have seen various cakes and cookie recipes that had that as an ingredient. Well they called for the chocolate version,not the original that I had purchased and didn't realize until I went to make a recipe with it. I refuse to be wasteful with ingredients and decided to make the recipe anyway and tweak it here and there. The muffins turned out really moist thanks to my addition of buttermilk and the malt powder gave the muffins a nice wholesome flavor.
By the way, did anyone grow up drinking this? I think our version of this in the U.S. is Ovaltine? I didn't drink it growing up but remember always wanting it after watching A Christmas Story!
Malt Buttermilk Muffins with Chocolate Chips
1-3/4 cups All-purpose Flour
1/2 cup Malted Milk Powder
1/3 cup Sugar
1 TBS Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
3/4 cup Buttermilk
1/3 cup Vegetable Oil
2 tsp. Vanilla
1 Large Egg
1/3 cup Mini Semi Sweet Chocolate Chips
Preheat oven to 400 degrees or 200 celsius. Line a muffin tin with cupcake liners and set aside.
In a large bowl,whisk together the flour,malted milk powder,sugar,baking powder,baking soda, and salt.
In another bowl,whisk together the buttermilk,oil,vanilla, and egg. Add the wet ingredients into the dry and mix just until combined. Gently fold in the chocolate chips. Divide batter evenly among the liners.
Bake until golden brown,about 18-22 minutes. Cool for 2 minutes in pan before removing to wire rack to cool completely.
Yield: 12 Muffins
Monday, November 3, 2014
As the weather gets cooler my need for all things comfort kick in. I am enjoying my morning coffee with a hit of Bailey's and there is usually a muffin or homemade cookie to go along with it. I am using the crock pot several times a week and there is always freshly baked bread of some kind to go along with it.
Soda bread is basically a quick bread that reminds me of a giant biscuit. It's best served warm with butter and honey! You can jazz this recipe up by tossing in a handful of parmesan or sharp cheese into the mix or possible adding in your favorite herb. Stick with the original or mix it up..either way it's all good!
Spelt Soda Bread
600 grams/1lb 5 oz White Spelt or All-purpose Flour
1 tsp. Baking Soda
1 tsp. Salt
14 floz Buttermilk
Preheat oven to 375 or 190 celsius. Line a large baking sheet with parchment paper or if you have one,pop a baking stone into the oven as you heat it up.
In a large bowl, combine the flour,baking soda, and salt..( if using cheese add it in now). Pour in the buttermilk and using a claw-like action,bring the flour and buttermilk together until everything is combined and forms a wet ball.
Turn out onto a floured surface and,using a tiny bit more flour,gently shape the dough into a round,then flatten slightly with your hands. Place your hand under the dough to give it support as you transfer it to your baking sheet. With a large knife,cut a cross into the bread which will allow it to expand as it bakes ( If baking on a stone, place the bread onto the stone,make the cut, and close the oven door).
Bake the bred for around 40-50 minutes,or until golden brown and hollow-sounding when tapped on the bottom. Allow to cool for 15 minutes or so before cutting into.
Serve with lots of butter and jam or honey or whatever you like!
Yield: One very large soda bread
Source: Bread On The Table: Baking Traditions for Today
Wednesday, October 29, 2014
Monday, October 27, 2014
It's Monday and if you are like me and woke up at 3:45 am to make your husband breakfast and lunch before he headed off to work, you'll need this cookie. You'll need about 5 of these along with several cups of coffee..Because if you are like me, you can't nap. Like ever. Happy Monday!
Like always, if you don't have sweet potatoes, use pumpkin puree. I used whole wheat flour in this recipe but feel free to use whatever you like. These cookies are soft,chewy,and have such a wonderful fall flavor.
I love fall..
I love cookies...
Whole Wheat Sweet Potato Chocolate Chip Cookies
1/2 cup Unsalted Butter,melted
1/4 cup Light or Dark Brown Sugar
1/2 cup Sugar
1 tsp. Vanilla
6 TBS ( 86grams) Sweet Potato or Pumpkin Puree
1-1/2 cups Whole Wheat Flour or All-purpose Flour
1/4 tsp. Salt
1/4 tsp. Baking Powder
1/4 tsp. Baking Soda
1-1/2 tsp. Ground Cinnamon
1 tsp. Pumpkin Pie Spice
1/2 cup Mini Semi Sweet Chocolate Chips
In a medium bowl,whisk together the melted butter,and both sugars until combined. Whisk in the vanilla and sweet potato puree until smooth. Set aside.
In a large bowl,whisk together the flour,salt,baking powder,baking soda,cinnamon, and pumpkin pie spice. Pour the wet ingredients into the dry and mix with a wooden spoon just until combined. Fold in chocolate chips.
Cover and chill dough 30 minutes to 1 hour or up to 3 days.
Preheat oven to 350 or 180 celsius. Line a baking sheet with parchment paper. Roll chilled dough into 1.5 tablespoon balls. Place onto prepared pan and slightly flatten dough balls because they will only slightly spread during baking.
Bale 8-10 minutes. The cookies are going to look undone, but that is ok! Allow cookies to cool about 10 minutes before removing to a wire rack. The longer you let the cookies sit, the chewier they become.
Yield: 18 cookies
Source: Sally's Baking Addiction
Tuesday, October 21, 2014
This is,hands down, the most colorful bread I have ever produced. It's shockingly pink with red beet bits..and you know what? it tastes amazing!
I know,I know..beet bread? seriously? I am serious. It's wonderful and earthy and makes one heck of a vehicle for a killer grilled cheese sandwich. There is a slight beet taste to it but not over the top. The best way to describe it is..earthy. While it was baking in the oven it gave off an almost dirt smell. I really thought I had done something wrong but I guess that's the smell of beets while being cooked. I saved myself the trouble of dealing with beets by purchasing a jar of cooked beets. You can buy a raw one and then peel it and cook it but I honestly had visions of my entire kitchen being covered in splattered blood red juice..no thanks.
The loaf is semi dense and if you make..please try it when making a grilled cheese sandwich. It's honestly incredible when toasted.
3/4 cups Warm Water
1 tsp. Sugar
2-1/4 tsp. Active Dry Yeast
3-1/2 cups All-purpose Flour
2 tsp. Salt
1-1/2 cups Beet Puree
2 TBS Olive Oil
In the bowl of a stand mixer, combine the warm water,sugar,and yeast. Let stand for minutes. Add in the remaining ingredients and knead on speed 4 with the dough hook for 10 minutes or until the dough is smooth and elastic. You may or may not need a small amount of flour to achieve this but only add what you need. I don't recall needing anything extra.
Place the dough ball into a lightly greased bowl,cover, and allow to rise until doubled,about 1-1/2 hours.
Remove dough from bowl,and place onto a lightly floured surface. Shape into a tight ball and place onto parchment paper. Cover with a tea towel and allow to rise until doubled, about 45 minutes-1 hour.
Place a baking stone into the oven while the oven heats up. Preheat the oven to 375 or 190 celcius. Sprinkle a small amount of flour on top,make an X with a serrated knife.
Bake 30-35 minutes or until bread sounds hollow when taped on the bottom.
Cool completely on wire rack.
** If you don't have a baking stone just pop the bread and parchment paper onto a baking sheet and bake as directed.**
Yield: 1 beautifully colored loaf
Wednesday, October 1, 2014
So very lovely to see you..I look forward to the cool crisp foggy mornings. I look forward to the changing leaves,apple and pumpkin baking,lighting the wood burning stove,planning the holidays and sitting back and trying to take it all in. I've allowed myself way to many anxiety attacks to creep in ( they started when I moved here), and I look forward to taking a giant deep breath and trying to remember what it's all about..and today it's all about the beef stew that's bubbling away in the crock pot and the buttermilk biscuits that will be served along with it.
How are you welcoming in October?
Monday, September 29, 2014
I am such a huge fan of cookie bars!! Like crazy in love with bars of all kinds. I actually prefer them to cookies but mostly that's because I love how thick you can make the bars. Plus all it requires is one large pan and you are done.
I've made these bars twice now and this is what I learned: You can use 2 eggs instead of 3. You can use whatever kind of oats you want. I've used both old fashioned as well as the quick cooking and found there to be no difference. These take about an hour to bake..not the 35 minutes that's stated in the recipe. If you pull them out at the 35 minute mark there is a huge chance the middle is still in the liquid state. These totally over browned..even when I dropped the oven temp down. To solve this, simply tent the top with tin foil around the 30 minute mark or whenever you see it browning to quickly. They rise like crazy in the oven and then settle down once they come out. You can add anything you want into these bars and they will taste awesome no matter what. You may not have any of these issues and sometimes using ingredients from another country can alter the final product but wanted to put those tips out there to be on the safe side.
Monster Cookie Bars
1 cup Sugar
1 cup Brown Sugar
1/2 cup Unsalted Butter,softened
3 Large Eggs
1-1/2 cups Peanut Butter..smooth or crunchy
1 TBS Vanilla
1 tsp. Baking Soda
1/2 tsp. Salt
4-1/2 cups Old Fashioned Oats
1 cup Chocolate Chips
1 cup of whatever else you want..I used mini reese's pieces I had been hoarding but M&M's would also work!
Preheat oven to 350 or 180 celcius. Line a 13x9 inch pan with foil and make sure to leave a 2 inch overhang on the shorter end side so that you can lift the bars out once they are cooled. Spray the foil with nonstick spray and set aside.
In the bowl of a stand mixer, cream together the sugars and butter until light and fluffy,about 2-3 minutes. Add the eggs,once a time,beating between each addition. Add in the peanut butter, vanilla,baking soda, and salt and mix until well combined. Add in the oats and mix just until combined. Stir in the chocolate chips and your other one cup addition with a wooden spoon until combined.
Transfer dough to prepared pan,pressing into an even layer.
Bake..well that all depends on how well you want them done. Start checking at the 30 minute mark and if they aren't done but are very brown,cover with foil and bake another 10-15 minutes until the toothpick inserted comes out clean.
Cool completely on wire rack. Remove bars with foil and cut into ginormous sized bars!
Yield: 24 bars if you are feeling generous..less if you aren't
Source: Just A Taste
Wednesday, September 24, 2014
It's that time of year again! The time where you must be on a constant look out for the ginormous sized webs that take over..I've seen them span an entire hedge. The spiders are kinda cool looking too..
I know most people find spiders to be hideous but not me. I find them rather beautiful. I don't want to hold one (although I did hold a tarantula once and I wasn't expecting them to have a sticky feeling on the bottom of their feet), I do find them all to be rather interesting in the looks department. I also have a house spider!
Here he/she is! I first spotted him in my pantry a few months ago and decided that since he wasn't bothering me I was going to leave him alone. He then disappeared and then reappeared right above our wood burning stove. I may or may not have fed him 5 or 6 flies since he's been here. I probably need more human contact at this point..
Wednesday, September 17, 2014
Lately my life has been taken over by various time suck moments. As I adjust to my husbands crazy work hours schedule ( hello 3:45 am wake up call!) I am left with a few more hours in the day. I am learning to love copious amounts of coffee to keep me going. I've watched the sun rise a ton of times over the last few weeks and I've gone to bed before 9pm on several occasions. I'm also spending a ton on time on pinterest..and missing home because of that. Farm life is screaming my name at this point and I am having a harder time ignoring it. Sometimes I just want to go home. I've started pinning things for Christmas!! haha..I am sooo not ashamed!
Another time suck moment is this cutie pie. My shadow,Bailey.
And my other side kick,Pixel. They will be hanging out with me for the next 6 weeks or so. I've been watching them twice a year for the past four years and they are seriously a part of the family at this point. These are the best kinds of time suck moments though..hanging out on the couch and catching a quick (3 hour)nap.
What's your favorite way to pass the time?
Monday, September 15, 2014
As I zoom along my bread journey it has become very apparent that I am no longer posting anything but baked recipes..baked bread or some kind of dessert. I always saw myself as someone who enjoyed both cooking and baking but it's simply not true. If I could get out of cooking dinner and do nothing but bake various breads all day..well I'd be one happy woman. I'm going to be taking some time to re adjust my blog. I was losing interest in it because I felt like I needed to balance my love for all things yeast with some kind of dinner menu. We still eat very well..healthy from scratch meals but I have zero interest in photographing it and posting about it.
I decided to stick with what I love and start posting those recipes instead. This is a baking blog..in all forms..breads,cookies,bars,muffins,bread,bread, and more bread. I can deny this no longer!
Whew..now that we have that over with..lets talk about this wonderful pizza stuffed bread. First of all,it's easy to make. Second of all,it's good both warm or cold. And third of all..it needs one hour of rising time on the counter and then one more hour in the fridge! You can use your families favorite toppings or like me, make it a ton of different ways depending on what you have in the fridge.
The most important thing regarding this bread is to make sure everything is sealed up tight. You do not want the mozzarella cheese oozing out and landing on the bottom of your oven ( that did not happen to me..but only because I caught the ooze quick enough). You should also allow the bread to cool down slightly before eating. It will give the mozzarella time to slightly firm up and allow the bread to settle. If you cut into it to quickly your dough will appear gummy. So give it a resting period and you'll be glad for it!
2 tsp. Instant Yeast
1-1/2 cups Warm Water
3-1/3 cups All-purpose Flour
2 tsp. Salt
1 TBS Sugar
2-1/2 cups Favorite Pizza Toppings;diced peppers,olives,pepperoni, etc
1/2 cup Grated Parmesan Cheese
2 cups Shredded Mozzarella Cheese
1 TBS Olive Oil
1 jar of Pizza Sauce,for dipping..optional
In a large bowl of a stand mixer sprinkle the yeast over the warm water. Let sit for 3 minutes. Add in the flour,salt, and sugar and mix using the dough hook ( this can all be made by hand by the way..grab yourself a large bowl and mix it up with a wooden spoon),mix until combined. Add in the toppings and parmesan cheese and mix well. The dough is going to be tacky, but if it feels to tacky,add a tablespoon of flour at a time until it feels only slight tacky and comes together in a ball. This took about 4 minutes in my stand mixer and I did need to add additional flour to bring it all together.
Shape into a ball and place into a greased bowl and turn once to coat. Cover and allow to rise for one hour, THEN put it in the fridge for one more hour.
Dust your counter top with flour. Take the dough out of the fridge,gently deflate and turn out onto the floured surface. Roll the dough out into a rectangle,about 11x7.
Sprinkle the mozzarella on top. Then,fold along the long side,like an envelope ( to make sure you did it right,fold the long side up half way towards the middle,then fold it over one more time. The seam should now be on the bottom or close to it. You want to make sure it's sealed up.So give it a good pinch.) Tuck the ends all the way under and make sure they are closed up good! Place your dough onto a parchment lined baking sheet or if you have one, bake it on a pizza stone! Cover with a tea towel and allow to rest while the oven heats up.
Preheat oven to 400 or 200 celsius. Bake the bread for 30-35 minutes,until golden brown. About half way through tent the bread with foil if it appears to be browning to quickly. 3 minutes before the bread is done,brush the top with olive oil...but only if you want. I usually skip this step.
Gently take the bread out of the oven and allow it cool slightly on a wire rack. Leftovers need to be stored in the fridge.
Yield: One big fat yummy pizza loaf
Source: Inspired by Charm
Wednesday, September 10, 2014
Monday, September 8, 2014
A large part of my summer was spent trying out as many bread recipes as I possibly could. I had so much fun trying out new techniques and ingredients and knowing I had a freezer full with homemade bread made me smile.
The bread has quickly become a staple around our house. It's so soft and has a wonderful honey flavor. It holds up well to anything you want to put on it..be it peanut butter or stacked high with sliced meats and cheeses.
Buttermilk Honey Oat Bread
3 cups ( 381g) All-purpose Flour
3/4 cups Oats-regular or old fashioned
2-1/4 tsp. Active Dry Yeast
1-1/2 tsp. Salt
1 cup Buttermilk..regular milk is also fine
1/4 cup Water
2 TBS Unsalted Butter
1/4 cup Honey
2 TBS Honey,warmed
2 TBS Oats
In a bowl of a stand mixer, combine the flour,oats,yeast and salt.
In a small saucepan,heat the buttermilk,water,and butter over medium heat just until the butter starts to melt. Take off the heat. Add in the honey and stir until dissolved.
Pour milk mixture over the flour mixture and knead with the dough hook on speed 4, for 5 minutes. Add in more flour as needed if the dough is to sticky. Shape into a ball and place into a greased bowl,turning once to coat. Cover and allow to rise in a warm spot until doubled, about 1 hour.
Lightly flour counter top and plop the dough out onto the floured surface. Gently deflate,knead a few times and then roll up into a log. Place into a greased 9x5 inch loaf pan. Cover with a tea towel and allow to rise until doubled,about 30 minutes-1 hour.
Preheat oven to 350 or 180 celsius. Brush the top of the loaf with the warmed honey and then sprinkle the top with the oats.
Bake 40 minutes, or until top is golden brown and sounds hollow when tapped on the bottom. Cool completely on wire rack.
Yield: 1 Loaf
Wednesday, September 3, 2014
My container garden is finished for the year and as I look back I can see where I went wrong and what I got right. First up..wildflowers. I am so glad I purchased a wildflower mix that was made especially for bees and butterflies. It helped in more ways than I could imagine. My little garden was a daily hang out for those wonderful pollinators and I was forever grateful. I will continue to plant as many flowers as possible to attract even more next year.
I learned that when growing carrots that you must,must,must thin them out! I didn't do it and because of that,my rainbows came out in various shapes and sizes. They tasted amazing and will grow those again for sure. I blanched them and put them in freezer to enjoy this winter! A shot of color during the darker days will be very much welcomed.
I learned that although it's fun to grow a new veggie..you should only grow a few the first year to see if you even like it..and then grow more. The mouse melons were not a success for us taste wise. They grew like the amazon rain forest and attached themselves to every living thing they could get their sticky little climbing hands on. I was not impressed.
I also learned that this will be my last year growing tomatoes. I had tomatoes coming out my ears and only the chickens and I were eating them on a daily basis..No more of growing what we might eat but more of what I know we will eat.
I learned that harvesting potatoes is crazy fun. My husband and I dumped our containers out and laughed as we dug through the dirt to find our prized nuggets. Those were hands down, the best potatoes I have ever eaten. I will be growing those again but ditching the container method and moving on to something larger. I want way way way more potatoes next year.
I've learned a lot. I could have done a better job with some of my veggies and next year I'm planting 3 times as many zucchini..since we seem to eat a TON of that. Carrots and potato production will be kicked up a notch, and so will cucumbers. I plan on growing more strawberries since those were a huge hit. My banana shallots didn't make it, my rhubarb was a huge success..but I didn't harvest a single one since they say not to touch it the first year. The leaves are big..like elephant ears big! I can't wait until next summer..It's going to be bigger and better!
Monday, September 1, 2014
Whew...I'm back! Did everyone enjoy their summer? My teenaged sons have been back in school for two weeks now and I have been enjoying the last few free moments with my husband. He's had several months off as he waited for a new job to start and it's honestly been amazing to have him home. We were able to get a ton of things done around the house and worked on several projects together. All good things must come to an end though and he was heading out the door once again. I baked a ton of bread and buns today because I didn't know what else to do with myself!
I have so many bread recipes to share..tons of sourdough breads as well. For now..I give you a wonderful muffin recipe to welcome in Fall...Because it's coming you know..Are you ready?
If you don't want to use sweet potatoes then sub pumpkin puree for it. The original recipe called for it but I can get my hands on sweet potatoes all year long and pumpkin is always a challenge. I have never once noticed a difference in taste or texture when using one or the other so I stick with what is readily available to me.
Sweet Potato Bran Muffins
1 cup Buttermilk
1/2 cup Sweet Potato Puree
1-1/2 cups Crushed Bran Flakes
2 TBS Molasses
1/4 cup Brown Sugar
1 tsp. Vanilla
1 cup Whole Wheat Flour
1 tsp. Baking Powder
1/4 tsp. Salt
1-1/2 tsp. Ground Cinnamon
1 tsp. Pumpkin Pie Spice
Preheat oven to 400 or 200 celcius. Line a muffin tin with liners or spray with nonstick spray.
In a large bowl, combine the buttermilk,puree,and crushed cereal.Let sit for 5 minutes.
Stir in eggs,molasses,brown sugar,and vanilla and mix until combined. Add in remaining ingredients and gently mix to combine.
Fill each muffin tin evenly with batter.
Bake 14-17 minutes or until toothpick inserted comes out clean.
Remove from tin and allow to cool on wire rack.
Yield: 12 Muffins
Source: 365 Days of Slow Cooking
Wednesday, July 30, 2014
How has your summer been? I've been busy..busy in the garden,busy on day trips, busy around the house, and busy trying to get some relaxation in there.
The garden is coming along nicely and have already made some mental notes for next years garden. Like..plant 3 times the amount of zucchini because we are already out. I had one plant that didn't produce anything! I've learned my lesson with watermelons..as in, don't even bother in this climate. I'm waiting on my blue jade corn to come into harvest as well.
I've been hitting up the local second hand shops and was thrilled to finally find an egg wire basket! is it no the neatest thing ever? The second hand shops here are for the most part seriously disappointing but every so often you can score something fabulous.
We've gone on a bunch of nature walks..I'm determined to soak up as much vitamin d as possible before the long dark days of winter hit us..and you know they are coming!
In just a few short weeks the boys will be heading off to school and my husband will be headed off for a new job adventure. So for now please excuse my absence. I am loving the time with my family and will return soon.
I have so many things to share with you all..I finally made a sourdough starter that is thriving. I've baked so much bread it's unreal. I'm learning new ways of stretching the food budget. So stay tuned and I wish you all a wonderful summer!