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1.31.2012

Clementine Creme Brulee



Some of you read about this weekends baking/dog disaster in yesterday's post or via facebook.

I was determined to make a dessert that was creamy and citrus for my hubby Sunday when he got out of work.

So this was Sunday's dessert take two!


1.30.2012

Meyer Lemon Vanilla Bean Brulee Tart



How many of you  have a troublesome dog?

A dog who manages to get into everything and cause you a great deal of frustration on a daily biases?

And when you are about to yell and get mad you look down at those puppy eyes and you melt.

You can't seem to stay mad, no matter what they have just done!

Well that pretty much sums up my Sunday afternoon!

I spent Sunday cooking a big dinner and dessert for my hard working husband that hasn't had a day off in 8 days and was busy working on a Sunday.

Steve (hubs) loves Creme Brulee, as does he Lemon Tarts. So I decided to combine the 2 flavors to make a master piece dessert for him.

I succeeded! It was truly AWESOME!

In the midst of prepping my tart for pictures so I can share it with all of you! Madelyn woke up from a cat nap.

I ran down the hall quickly to grab her, I was gone 30 seconds.... tops!

When I came back THIS is what I found........



I actually cried. Like seriously cried. For a split second I was filled with rage and was about to throw the dog outside. I wanted to slam cupboard doors, I wanted to stomp up the stairs and yell and call him a "stupid mutt"... but then he looked at me with those big sad brown eyes and I wasn't mad. I shooed him out of the room while I cleaned up his mess.

Man this dog has me wrapped around his paw!

I hope you enjoyed it Ollie.

Here is my recipe! Though all I was able to photograph was the Curd!!

Do make it, it's wicked good!.

Buttery shortbread crust, filled with a sweet slightly tangy Meyer Lemon Curd filled with vanilla bean specks. The to top it off that ever so yummy burnt sugar on top!

Meyer Lemon Vanilla Bean Curd Tart Brulee

Ingredients: (Crust)

1 and 1/2 sticks room temp butter
1/3 cup powdered sugar
1 1/2 cups flour
1 tsp vanilla extract
pinch of salt

Ingredients: (Curd)

8 Meyer Lemons
1 cups sugar
4 eggs
1 1/2 sticks of room temp butter
2 vanilla beans


Directions:

In your electric mixer, with your paddle attachment mix all of your crust ingredients together. When a dough forms. Press it into a 10 inch tart pan. Bake at 350 for 15 minutes or until golden.


(I use a pie crust weight to ensure the crust doesn't shrink. If you don't have one, spray foil with cooking spray. Line crust with it before baking and fill with beans or rice)


Let crust cool.


Meanwhile start your curd.


Bring a 2 qt sauce pan filled half way with water to a boil. Place a heat proof bowl on top creating a double boiler.


Zest and Juice all of your lemons. Whisk juice, zest, eggs, sugar, together. Split your vanilla beans in half length wise. Scrape the beans out into lemon mixture. Continue to whisk continuously. Dropping 1 tbs of butter in at a time. After it melts add in your next tbs.


When the mixture has thickened enough to coat the back of a spoon, pull it off the heat.


Pour through a fine sieve into your cooled crust.


Refrigerate about 2 hours before serving.

 Right before serving sprinkle with 2 tbs of sugar, with a kitchen torch brulee the top. When the sugar gets brown and bubbly it is done. Let it cool for 5 minutes before cutting.



(If you do not own a torch you can use your broiler. Place on the top rack for about 30-60 seconds watch carefully sugar burns fast!)

 
   


1.26.2012

Ruby Red Grapefruit Curd



Yes it is another ruby red recipe.

First I showed you my latest breakfast craze, Grapefruit Brulee.

Then it was these, Ruby Red Grapefruit Bars.

I love curd used in many different ways.

Cake filler, spread on toast, spread over a scone, curd tarts, with a spoon straight out of the jar.....

You get the picture.

Ruby Red Grapefruit Curd

Ingredients:

1 grapefruit (zest and juiced)
1 tsp lemon zest
1 1/2 cups sugar
4 eggs
1 stick of room temp butter
pinch of salt

Directions:

First remove all zest from your grapefruit. I do this with a vegetable peeler and then placing it in my food processor with a 1/2 cup of my sugar blend until the zest is teeny tiny pieces. Much quicker than zesting.

After the grapefruit is zested, juice it. I get about a 1/2 cup out of a grapefruit.

In a double boiler whisk eggs, juice, zest, and the remaining sugar together.

While whisking, drop 1 tbs of your butter in at a time until it is melted, then add another.

Continue to whisk about 10 minutes or until curd coats the back of a spoon. Remove from heat.

Pour through a fine sieve into desired dishes. ( I use canning cars because they have lids for easing storing)

Refrigerate about 4 hours before serving.


This recipe was linked at...

1.25.2012

Eggless Whole Wheat Oatmeal Cut Out Cookies



I'm so excited about this quick cut out cookie recipe to share with you all today!

I whipped this one up yesterday afternoon so my kids could try out there new rolling pins and shark/whale cookie cutters. AND I wanted to play with my HOME MADE cookie stamp.

Eggless Whole Wheat Oatmeal Cut Out Cookies

Ingredients:

1 1/4 cup white whole wheat flour
1/2 cup quick cooking oats
1/2 cup butter
1/2 cup brown sugar
1/4 cup maple syrup
1 tbs ground flax seed
2 tbs of water (more if needed)
1 tsp cinnamon
1 tbs vanilla extract 

Directions:
 Preheat oven to 350.

In your electric mixer cream butter and brown sugar together until light and fluffy. Add in maple syrup, oats, flour, flax seed, and vanilla. Add in water a few drops at a time while mixing on medium/low speed. When the dough starts to come together you can stop adding water. 

Pat dough into a disk wrap in plastic and chill for 1/2 an hour.

On a lightly floured surface roll dough out to about an 1/8 of an inch cut into desired shapes. Bake for about 10 minutes. (depending on cookie cutter size baking times may vary)


I loved this cookie, it super crunchy (the way I like) it would be fantastic with a simple glaze over it as well. But this Mama wants to cut the sugar when its not needed! The boys were just as happy with glazeless cookies!


This recipe was linked at...

1.24.2012

A Happy Birthday Weekend and 6 Layer Creamsicle Cake

The Birthday Beach Bum and I.


This past weekend we celebrated my middle son Chase's 3rd birthday.

We were a little on the fence on if we should cancel or continue on with our celebration weekend. We ALL got sick AGAIN!

What a rough winter it has been in the Bakeaholic household.

We ended up canceling his b-day trip to the museum but left our Sunday party plans in check.

Because I was dealing with sick kids and a big baby sick husband.... On a side note... why is it husbands are such babies when they get sick? When mom's get sick, we are on our own, we get no 'sick' days! But the world stops when the big guys get sick.  ;)

So I resorted to a box mix... and store bought frosting.

Please don't judge me lol....
 
Here is what I did for the cake.... 3 boxes of white cake mix, mix according to box directions but then add a tsp of orange extract, and 2 drops of orange food dye into each mix. Each mix will make 2 8 inch round cakes.

Frost with cream cheese frosting.

For my 6 layers I went through 5 containers of frosting.

Walla.... 6 layer creamsicle cake!





Now I'm curious.... do any of you  have ways of sprucing up a boxed cake mix??


1.21.2012

Chili and Cheese Crackers


These are like a Cheese-it but better and with a kick from some added seasoning!

Chili and Cheese Crackers

Ingredients:
 1 cup white whole wheat flour
4 tbs cold butter, cut into small squares
1 cup shredded sharp cheddar
1/4-1/2  cup ice cold water
1/4 tsp cayenne pepper
1/4 tsp chili powder
Coarse sea salt to sprinkle 

Directions:

With a pastry blender cut in your butter and flour until you have pea sized bits.

Mix in cheese and spices.

Slowly add in water until a dough forms and it is not to sticky to handle.

Wrap dough in plastic wrap and refrigerate 1 hour.

Preheat oven to 350.

On a large piece of parchment paper roll dough out until it is the thickness of pie crust 1/8 inch 'ish'. Use flour for dusting if needed.

With a pastry cutter or sharp knife cut out 1 inch squares (I did 2x1 inch rectangles).

Sprinkle with sea salt.

Do not remove dough from paper.

Transfer paper to a cookie sheet

Bake for about 25 minutes or until they are slightly brown and crisp.

Let them cool completely before breaking them apart.


This recipe was linked at...

1.20.2012

Healthified Baked Potato and a GIVEAWAY ~CLOSED~



Last week I introduced you all to Trisha from Blue Mystic Spice Company and we gave away her awesome Peppermint Sugar.

This week I tried out her All Purpose Dry Rub. Man is it good!! You can use it on your meats before grilling, you can sprinkle it over some veggies, or get this...... Rim your Bloody Mary with it!

Blue Mystic Spice Company's Dry rubs are all natural and nothing but spice, it includes...

All Purpose Dry Rub: Ingredients: Ground Red Chilies, Onion, Garlic, Spanish Paprika, Cumin, Brown Sugar, Cayenne, Yellow Mustard, Black Pepper, Celery Seeds, Mystic Chili Powder and Lemon Powder.


I've used it several times this week including on some grilled venison. But I didn't get pictures of any of that so... I'll share my lunch with you all from yesterday!

Healthified Baked Potato
Ingredients:
1 potato skin on and scrubbed clean
1 slice of pancetta
tbs of plain Greek yogurt
1 tbs Blue Mystic Spice All Purpose Dry Rub
Sliced green onions to garnish

Directions:

Pre heat oven to 350.

Pierce potato with a fork several times.

Roll potato in olive oil, then in your dry rub.

Wrap in foil.

Bake for 1 hour.

Meanwhile dice up your pancetta fry on  medium heat until crispy. When it is done, with a slotted spoon remove your crispy bits and transfer them to a paper towel to soak up some of the grease.

You know your potato is done baking when it is fork soft.

Slice in half, dollop with you Greek yogurt, sprinkle with pancetta and green onions.

The dry rub gives it so much flavor you don't need all that added cheese, sour cream, butter or bacon!

NOW FOR THE GIVEAWAY

Here's what I am giving away. One container of Blue Mystic Spice Company All Purpose Dry Rub.

Here's what you have to do to win....

STEP ONE: LIKE Bakeaholic Mama's Facebook Page

STEP TWO: LIKE Blue Mystic Spice Company's Facebook Page

STEP THREE: Leave a comment below telling me that you have done steps 1-2 and then what would you make with your Blue Mystic Spice Company All Purpose Dry Rub.

On Monday 1/23/2012 at 9pm I will choose ONE winner.  Please make sure to leave me your email in the comment section so I can contact you. Giveaway is only open to U.S. residents only.

1.19.2012

King Arthur Flour Company, GIVEAWAY ~ CLOSED~



I have a special giveaway for you all...


King Arthur Flour Company is my all time favorite flour company as well as baking supply store. They are based out of my favorite New England town, Norwich, Vermont.

For Christmas 2 yrs ago my Dad bought me this Bake hat from the King Arthur store in Norwich. It is my favorite piece of baking gear! I wear it almost everyday!!

If I hit 2000 fans by Valentines day (2.14.2012) One lucky reader will receive this hat ( you have 4 color choices) AND a $20 King Arthur Flour gift Card.

All you have to do is....

STEP ONE: LIKE My Bakeaholic Mama Facebook Page page by clicking the LIKE button.

STEP TWO: Share my Bakeaholic Mama Facebook Page with all of your friends.

STEP THREE: Tell me what color hat you would like AND what you will use your gift card towards.

If I hit our goal of 2000 likers on facebook, I will pick one lucky entry at 9am on Valentines day.

Giveaway only open to US residents. All entries must be complete and in by 9 am 2.14.2012

GOOD LUCK!!


Winter Panzanella Salad/ My FIRST Guest Post!



Oh how excited am I!

I'm pumped to be doing my very first guest post! Thanks so much Laura from A Healthy Jalapeno for having me share my recipe with you all today!

I have been following A Healthy Jalapeno on facebook  and Pinterest for quite sometime now. Every time I read one of Laura's posts I want to eat my veggies! She makes eating healthy, flavorful and fun.

Now I'm am being on my best behavior here.... if you have read my blog you know how much I love my sweets (in moderation of course). This may not be the lowest calorie salad on the block but it has so much going on... you can eat it as a meal! This warm salad is full of winter citrus, savory herbs, creamy cheese, salty pancetta and my favorite veggie... BEETS!

I hope you enjoy it as I did!

Winter Panzanella Salad
Inspired by Tyler Florance

Ingredients:

1 bunch of  beets
1 big handful of baby spinach
1 big hand full of baby arugula
1 big hand full of mixed greens
1 big hand full of mixed herbs (I used basil, parsley and dill)  
2-4 oz goat cheese
4 slices  pancetta chopped
1/4 cup diced red onion
1/2 loaf of a crusty multi-grain artisan bread cubed (bite size)
1/2 cup dried cherries (optional)
1/2 cup toasted pecans (optional)
Sea salt
Freshly ground black pepper

Dressing:
1 orange
1/2 a lemon
1/4-1/2 cup extra virgin olive oil
1 tbs chopped fresh sage
1 clove minced garlic

Directions:

Pre heat oven to 400.

Place beets (tops removed) in foil drizzle with olive oil and sprinkle with sea salt. Seal foil and bake for 45-60 minutes or until beets are fork soft.

Set beets aside.

Fry pancetta and onion over medium heat until pancetta is crispy and the onions are translucent.

Remove pancetta and onion from the pan leaving the drippings.

Toss your cubed bread in drippings and toast right in the pan until they are all toasted and crispy on the outside (about 5 minutes) Make sure to toss frequently to prevent the bread from burning.

Toss bread with all of your spinach, arugula, greens, herbs, pancetta and onions.

Under cold water peel your beets (skin should rub right off). Slice beets over salad.

Top with small dollops of goat cheese, dried cherries and pecans.

Whisk all of your dressing ingredients together, salt and pepper to taste. Drizzle over salad just before serving.


This recipe is linked at...

1.17.2012

Quick Easy Apple Cheddar Flat Breads With Crispy Prosciutto and Sage



This was a Sunday lunch my husband and I whipped up and paired with my oh so favorite Woodchuck Cider...mmmm.

Apple Cheddar Flat breads w/ Crispy Prosciutto and Sage
(makes 1 flat bread)
Ingredients:

1 Pita Recipe HERE
1/2 of an apple sliced thin (I use granny smith)
Several thick slices of Vermont Cheddar Cheese (I use Cabot's Seriously Sharp)
2-3 slices of prosciutto
4-5 fresh sage leaves


Directions:

Layer your apple slices over the pita, than your cheese, and prosciutto. Top with Sage.


Bake at 400 for about 10 minutes. Just until the cheese melts and the prosciutto and sage crisp up.


Pair with your favorite Vermont made Cider!! (Mine would be Woodchuck 802 or Winter Cider)

1.16.2012

Ruby Red Grapefruit Bars


Raise your hand if you love Lemon Bars?!?!?!

Oh how I love lemon bars!

I had some Ruby Red's staring me down in the fruit bowl begging me to create something with them. Before today it never occurred to me to bake with grapefruit... I just always halve them and sprinkle some sugar and call it breakfast.

But why not substitute the lemon for grapefruit in one of my favorite baked treats?!


Ruby Red Grapefruit Bars

Ingredients:
 1/2 cup room temp butter
1 cup sugar
1 cup flour + 2 tbs
2 eggs
2 tsp grapefruit zest
1/2 cup grapefruit juice (about 1/2 a grapefruit)
1/4 tsp baking powder
Powder sugar for dusting

Directions:

In your electric mixer mix 1/4 of your sugar, 1 cup flour and butter together until it is crumbly.

Press on the bottom of a 9x9 baking dish.

Bake at 350 for 15 minutes.

Mean while in your mixer beat eggs, zest, juice, 3/4 cup sugar, 2 tbs of flour and 1/4 tsp baking powder.

When the crust is done remove from oven and pour grapefruit egg mixture over crust.

Bake for another 20 minutes or until edges are golden.

Let cool completely then dust with powdered sugar and slice into squares.

Goes great with a cup of tea!

This recipe was linked at....

Crumbs and Chaos 

1.15.2012

Boston Brown Bread



When I was kid my mom used to buy brown bread out of a can... I think B&M makes it? Something about it has always kinda scared me... but all the same I LOVE IT.

Brown bread is a old time New England recipe.

It is a very simple bread only a few ingredients, moist, dense and sweet from molasses.

Goes perfectly with Boston Baked Beans!!

The method behind making it is a little odd compared to most breads. Number one... because it is usually baked in a 1lb coffee can. And number two... because it is steamed.

I did not have a coffee can laying around so I used a cookie tin left over from Christmas instead. 

Boston Brown Bread

Ingredients:


2 cups whole wheat flour (or 1 cup wheat, 1 cup rye flour)
1 cup cornmeal
2 cups water
1 cup molasses
1tsp baking soda
pinch of salt

Directions:

Preheat oven to 350.


Mix all of your ingredients together, pour into a greased coffee can OR some other large tin can. Seal can with foil and string.


Place tin/can in a large baking pan ( I used my turkey roaster) fill with boiling water half way up the side of the tin/can.

Baking for 1 hour or until tooth pick is inserted and comes out clean.

Cool completely before removing from tin/can.

This recipe was linked at...

Baked Buffalo Chicken Wantons



Did you all watch the Patriots Broncos game last night??

I didn't lol.

BUT I do know the Patriots kicked butt.... GO NEW ENGLAND.

Tonight is another big game night. So try whipping these up for a an easy game day/ tailgate party recipe!


Baked Buffalo Chicken Wantons
Made about 2 dozen. 
 

Ingredients:

2 shredded chicken breasts (you can use left over chicken, or rotisserie)
1/2 -3/4 cup hot sauce or favorite wing sauce
1/4 cup diced scallions
1 package of wanton wrappers
Your favorite blue cheese dip/dressing
 Olive Oil for brushing
water for sealing 


Directions:
Preheat oven to 350.
In a bowl with fork or your clean fingers shred your chicken. Toss with scallions and sauce. Set aside

To assemble, brush the sides of your wantons wrappers with water. Place a tbs of chicken filling in the center.

Raise all four corners together and pinch and seal shut.

Brush each finished wanton with oil.

Bake for about 15 minutes or until wantons are golden brown.

Dip in blue cheese dressing.

Game on!


1.14.2012

Easy Peasy Breakfast.... Ruby Red Grapefruit Brulee



3 steps...




And it is easy...

And it is super duper healthy....

Slice your grapefruit.

Sprinkle with 1 tbs raw sugar.

Place under broiler and broil about 30-60 seconds or until sugar is bubbly and golden brown.

Enjoy =)

1.13.2012

Triple Chocolate Quick Bread and a GIVEAWAY! ~CLOSED~

So I've discovered a new spice company....

Allot of you may of heard of The Mystic Blue Spice Company, Trisha the owner/sugar and spice goddess has been popping up on facebook. If you DON'T know Trisha... pop over to her website o her facebook page and say hi. THEN while your there. Order some Peppermint Sugar!

I mean it. Order some!

The Mystic Blue Spice Company makes wonderful flavorful, spices mixes/rubs as well as flavored sugars.
All Natural Spices and Seasonings, No MSG, No Preservatives, No Fillers NOTHING BUT FLAVOR!

I was super excited when Trisha contacted me and asked if I'd like to try her product and then host a giveaway. When I received my package of Peppermint Sugar and All Purpose Dry Rub I searched recipes and racked my brain for a full day before deciding on what to make with my sugar and dry rub.

Because I am a Bakaeholic I wanted to start with my peppermint sugar.

 
"All of our Flavored Sugar blends start with granulated white sugar, we then use a variety of herb and spice combinations to infuse the sugar. The sugar cures for 3 to 6 weeks, this allows all the oils and fragrance to combine with the sugar, giving an incredible end result. Our sugars can be substituted for regular sugar in any baking recipe for a little added flare or sprinkle over fresh fruit. Our selection Chocolate Sugars are wonderful in coffee and our line Spiced Sugars are amazing in hot tea. As always these blends are 100% Natural, No MSG and No Preservatives." - The Mystic Blue Spice Company



I first tried the Peppermint Sugar in a cup of tea. It gave it such a nice slight peppermint flavor, not too over power but it's  there! mmm it was good.

So after thinking on what to make with my Peppermint Sugar. I decided to make some super chocolaty... because what goes better with peppermint  than chocolate? Chocolate of every kind!






Triple Chocolate Quick Bread
Very adapted from Taste of Home 

Ingredients:

1-1/2 cups semisweet chocolate chips, divided 
1/2 cup butter, softened 
2/3 cup sugar ( OR The Blue Mystic Spice Company's Peppermint Sugar)
2 eggs 
1-1/2 cups vanilla yogurt
2 tsp vanilla extract 
2-1/2 cups all-purpose flour 
1 tsp baking powder 
1 tsp baking soda 
1 tsp  salt
1/2 cup dark chocolate chips

Glaze:
1/2 cup white chocolate 
1 tbs butter 
2 to 3 tbs half and half 
1/2 cup confectioners sugar 
1/4 tsp vanilla extract 
Pinch salt
Drop of red food coloring for fun (v-day'ish)  

Directions:
On stove top in a small sauce pan, melt 1 cup chocolate chips. set aside.

In a large bowl, cream butter and  sugar until light and fluffy.

Add eggs and cooled chocolate mix well.

Add yogurt and vanilla set aside.

Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in the remaining chocolate chips.

Spoon into greased loaf pan.

Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing to wire racks.



For glaze, melt chocolate chips and butter in a small heavy saucepan; stir in half and half. Remove from the heat; stir in confectioners' sugar, vanilla and salt. Drizzle over warm breads. Cool completely.





NOW Lets get to the Giveaway!! 

One of you lucky readers will receive one  jar of The Blue Mystic Spice Company's Peppermint Sugar.

Use it in your tea, try it in your coffee, use it for topping some scones, or try in a chocolate recipe. You'll love it!  



HOW TO ENTER:


STEP ONE: First you must follow Blue Mystic Spice on Facebook, you can find their page  HERE.

STEP TWO:  Then you must follow the Bakeaholic Mama facebook page found  HERE.

STEP THREE: Leave a comment on this blog post letting me know that you have done steps one and two, and if you win what will you use the Peppermint Sugar in. Make sure to leave your first name and email address so I can contact you.

GOOD LUCK ! 




(Entries close on 1/16/2012 at 9pm winner will be announced on the blog and on facebook. Only ships to US addresses)
 

1.12.2012

Thirsty Thursday Adult Fluffed Hot Chocolate



Have you tried the new craze in vodka flavors???

Fluff.

Yep.

It's the best!

This is a great drink to make to warm up on a cold evening..... much like tonight!

Fluffed Hot Chocolate

Ingredients:
1 cup of your favorite hot chocolate
1 shot of Godiva Chocolate Liquor
1 Shot Smirnoff Fluffed Marshmallow Vodka
Mini Marshmallows for garnish

Mix and enjoy!!  

This recipe was linked at...

1.11.2012

Make Your Own Roasted Red Pepper Garlic Hummus




After you see how easy it is to make your own hummus you will never buy store bought again!

Your flavor options are endless, so many add ins you can use to change it up!

Roasted Red Pepper Garlic Hummus

Ingredients:
1 16 oz chick peas drained and rinsed
1 1/2 tbs tahini paste 
1/4 cup roasted red pepper
1 tbs minced garlic
the juice of one lemon
1 tsp hot smoked paprika
2 tbs extra virgin olive oil
Salt to taste

Directions:

In your food processor add all ingredients (except for your olive oil) and puree add in the olive oil slowly until it is smooth.

Enjoy =)   

1.10.2012

Homemade Whole Wheat Pita Bread



I think it's official... I'm a bread baker.

Pita bread is so easy to make and worth every second of time put into it. There is NOTHING better than fresh pita!

I am always disappointed when I buy pita from the store and its dry and cracked. Not soft and chewy the way I like it.

This is another recipe I decided to tackle after a suggestion from a Bakeaholic Mama Facebook fan. Thanks for the  idea Patty! Chicken Gyros w/ Homemade Pita YUMMM.

Whole Wheat Pita Bread
Recipe from Epicurious 

Ingredients:
1 (1/4-ounce) package active dry yeast (2 1/2 teaspoons)
1 teaspoon honey
1 1/4 cups warm water (105–115°F)
2 cups bread flour or high-gluten flour, plus additional for kneading
1 cup whole-wheat flour
1/4 cup extra-virgin olive oil
1 teaspoon salt
Cornmeal for sprinkling baking sheets
  
Directions:


Stir together yeast, honey, and 1/2 cup warm water in a large bowl, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
While yeast mixture stands, stir together flours in another bowl. Whisk 1/2 cup flour mixture into yeast mixture until smooth, then cover with plastic wrap and let stand in a draft-free place at warm room temperature until doubled in bulk and bubbly, about 45 minutes. Stir in oil, salt, remaining 3/4 cup warm water, and remaining 2 1/2 cups flour mixture until a dough forms.
Turn out dough onto a floured surface and knead, working in just enough additional flour to keep dough from sticking, until dough is smooth and elastic, 8 to 10 minutes. Form dough into a ball and put in an oiled large bowl, turning to coat. Cover bowl with plastic wrap and let dough rise in draft-free place at warm room temperature until doubled in bulk, about 1 hour.
Punch down dough and cut into 8 pieces. Form each piece into a ball. Flatten 1 ball, then roll out into a 6 1/2- to 7-inch round on floured surface with a floured rolling pin. Transfer round to 1 of 2 baking sheets lightly sprinkled with cornmeal. Make 7 more rounds in same manner, arranging them on baking sheets. Loosely cover pitas with 2 clean kitchen towels (not terry cloth) and let stand at room temperature 30 minutes.
Set oven rack in lower third of oven and remove other racks. Preheat oven to 500°F.
Transfer 4 pitas, 1 at a time, directly onto oven rack. Bake until just puffed and pale golden, about 2 minutes. Turn over with tongs and bake 1 minute more. Cool pitas on a cooling rack 2 minutes, then stack and wrap loosely in a kitchen towel to keep pitas warm. Bake remaining 4 pitas in same manner. Serve warm.

This recipe was linked at...


1.09.2012

Chèvre Brownies



How many of you watch Bobby Flay's Throw Down?

About 90% of you right? If you don't.... get with it. Tune into Food Network and see what he is "Throwing Down".

Last year I was staying up late one night (like 9pm.... cause  I sleep like toddler) and just happen to have been watching an episode of Throw Down.... and he was going up against two women who owned Vermont Brownie Company. I perked right up. Vermont? Whoohoo. I <3 all things Vermont and love that state the same if not more than I do New Hampshire!

Vermont Brownie Company has been made famous for their   Chèvre Brownies (goats cheese brownies). They happened to go up against Bobby with these awesome cheesy chocolate goodness. Now for the life of me I can not remember who won the Throw Down... regardless I knew they were on to something good!

I have been putting off making these for over a year now!!

Someone kick me!

They are so darn good! Screw cream cheese.... I'm using goat's cheese from now on!


Chèvre Brownies

Ingredients:
 2 (1 ounce) squares unsweetened chocolate
3/4 cup butter + 2 tbs
2 cups white sugar
4 eggs
1 tsp vanilla extract
1 cup all-purpose flour + 1 tbs
4oz Chèvre
1 tbs honey

Directions:

Preheat oven to 350.

In a sauce pan melt 3/4 cup butter and chocolate together stirring constantly. When it is melted and smooth set aside.

In a large mixing bowl beat 3 of your eggs, sugar and vanilla together.

Mix in chocolate butter mixture.

Fold in 1 cup of flour.

Pour brownie batter into parchment paper lined 9x9 baking dish.

In a small bowl beat cheese, honey, 1 remaining egg and 1 tbs of flour together. When it is smooth drop into 8 dollops across your brownie batter.

Run a butter knife through the cheese and brownie batter making a marble look.

Bake for 30-35 minutes or until a knife inserted comes out with fudge bits. 




This Recipe was linked at...





1.07.2012

White Bean Sausage and Kale Soup



As most of you know I've got the freaking plague.... I swear I have been sick for the past month.

This is the first year I have had a child in school, and I think that is the cause of this families healthy immune systems going down the tank! Poor kiddo (Owen) has only made it into school like 1/2 of the week every week since November. :(

When we are sick I think we all enjoy a nice hot hearty soup. I made this the other day and it did the trick to warm me up from the inside out! It is full of flavour, sticks to your ribs... and it's not that bad for you!!

Try this out on a cold yukky day or when your not feeling so hot. Trust me it'll do the trick!


White Bean Sausage and Kale Soup

Ingredients:
8-10 Cups chicken or veggie stock
1 lb dried northern beans 
1 tbs olive oil
2 cups sliced turkey smoked sausage
1 diced large yellow onion 
2 tbs minced garlic
1 carrot peeled and diced  
2 cups chopped fresh kale
Salt and pepper to taste

Directions:

Soak beans over night or bring to a boil and then let them sit for  1 hour.


In your dutch oven or heavy bottom stock pot saute onions garlic and sausage in your olive oil until the onions are caramelized and sausage is nice and browned. Add in carrot continue to saute for an additional 5 minutes.

Pour in stock and drained beans and simmer on med/low for 3-4 hours. It is done when the beans are soft and the soup has thickened. If it gets too thick add in additional stock.

Mix in your chopped Kale just before serving. Salt and pepper to taste.

1.05.2012

Whole Wheat Orange Ginger Cinnamon Buns w/ an Orange Vanilla Glaze



This was my first attempt at homemade Cinnamon Buns I won't lie and say that I didn't pat myself on the back yesterday when they came out of the oven smelling marvelous!

You all know my fear of yeast bread baking right?

With every new recipe I'm becoming more confident in bread baking... It is going to be my goal to master yeast baking in 2012!

It has been so stinking cold on the east cost I wanted to add some sunny orange flavor into them to help warm me up.

I hope you all make these because they are a winner!

Whole Wheat Orange Ginger Cinnamon Buns w/ an Orange Vanilla Glaze
 Recipe adapted from Food.com

Ingredients:
1 package dry active yeast
1/2 cup warm water
2 tbs melted butter
1/4 cup of sugar
The juice of one large orange (about 1/2 cup)
The zest of one large orange
1/2 tsp salt
1 egg
1 1/2 cups all purpose flour
1 1/2-2 cups whole wheat flour ( I use white whole wheat so I can trick my  husband)

Filling:
2 tbs melted butter 
1 tsp cinnamon
1 tsp ginger
3 tbs sugar

Glaze:
1 cup powdered sugar
1 tbs fresh squeezed orange juice
1 tsp orange zest
1 tsp of vanilla extract

Directions:

In the bowl of your electric mixer dissolve yeast in your warm water. Set aside until it starts to foam.

On your stove top melt your butter. Set aside.

Mix sugar, egg, salt, and butter into your yeast.

Add in your all purpose flour and mix with your dough hook for 3 minutes on medium speed. 

Add in the whole wheat flour 1/2 cups at a time while the mixer is on medium speed  until your dough is easy to handle I only needed 1 1/2 cups.

Turn dough out on a flowered surface and kneed for 5 minutes or until dough is smooth and elastic.


In a buttered bowl turn dough and place covered with a dish towel in a dark warm spot.


Let rise until the dough doubles. Mine took 1 hour 45 minutes.


Punch dough down and roll out on a floured surface into a 9x15 rectangle.


Brush with melted butter and sprinkle with sugar, cinnamon, and ginger.


Fold in edges and seal. Roll your rectangle (length wise) into a 15 inch rectangle, stretch and press to make and even log.


Cut 1-2 inch slices. I got 10 out of mine.






Place rolls in a buttered 9 x 15 baking dish. Cover and let rise until they double. Mine took about 45-60 minutes.


Bake at 375 for 15-20 minutes or until the rolls are golden brown.






For the glaze,



Mix powdered sugar, juice, zest and vanilla together until smooth. Drizzle over cinnamon rolls.


   

This recipe was linked at....

1.04.2012

Vanilla Bean Whole Wheat Oatmeal Banana Scones


 Who doesn't find themselves with only ONE banana that is a little too ripe for eating? Not quite enough for banana bread.... so try some scones instead!


I whipped these up one morning for breakfast with the boys as we were waiting for my sister to come visit us with her new puppy!!


I've had puppy fever for months now... but one afternoon with Sydney "Syd" I am sooooooooo not ready to introduce a pup into our home. As if life here isn't crazy enough! 


But look how cute she is!!


Jamie my little sister, and her dog Sydney a lab/cattle dog mix.




















For now I'm going to wait on the puppy... and just eat some scones instead!


Vanilla Bean Whole Wheat Oatmeal Banana Scones


Ingredients:
 2 cups white whole wheat flower
1/4 cup sugar
1 tbs baking powder 
1/2 tsp salt 
1 1/4 cups quick cooking oats 
1/2 cup butter 
1/3 cup half and half  
1 banana mashed 
1 vanilla bean
8tbs vanilla sugar (or just raw sugar)
extra half and half for brushing

Directions:

Preheat oven to 425.

In a medium bowl combine flour, and baking powder.


Cut in butter with a pastry blender until you have pea sized bits.


Mix in sugar, salt, oats. Mix on medium speed in your electric mixer.


Add in half and half, and banana. Mix on medium until its combined.


Split your vanilla been in half length wise scrape the inside with a spoon. Mix in all of the vanilla into your scone mixture.


On a parchment paper lined cookie sheet pat your dough into a disk, about 1 inch thick.


Cut into 8 large triangles (slice like a pizza).

Slightly separate each scone about 1 inch from each other.

Brush with half and half, and sprinkle with vanilla sugar. 


Bake for 10-14 minutes until they are golden brown.


Enjoy! Do you have a dog? Do you ever miss the puppy stage?

This recipe was linked at...