About Me!
I'm a busy stay-at-home mommy of a 2 year old monst-- er toddler. This is a blog about stuff I like to cook, including recipes and pictures. <3
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 Slow-Cooker Black Bean Soup
Giant V-day Candy Coated Sugar Cookies
French Croissants
Stovetop Popcorn - Way Easier Than Pie!
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Not Exactly the Same Old Pumpkin Pie
Ginger Cookies
So easy its Cheesy... Yaki Onigiri
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Bread in 5 minutes a day
Thursday, March 27, 2008 | Time: 8:18 AM
This is the BEST recipe for basic bread! EVER! Ok, Ok in another few weeks, I may just post another best ever bread recipe but for today.. this is it!!
From the book - Artisan Bread in 5 Minutes a Day
Bread Boule in 5 Minutes a Day
Start to finish: 20 minutes active to prepare the dough, 5 minutes active on day of baking
Makes four 1-pound loaves
3 cups lukewarm water (about 100 degrees F)
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons kosher or other coarse salt
6 1/2 cups all-purpose white flour (no need to sift)
In a 5-quart bowl, combine the yeast, water and salt. Add all the flour, then use a wooden spoon to mix until all ingredients are uniformly moist. It is not necessary to knead or continue mixing once the ingredients are wet. This will produce a loose and very wet dough.
Cover with a lid (not airtight), or plastic wrap with several holes poked into it. Allow the mixture to rise at room temperature until it begins to collapse, about 2 hours, but no more than 5 hours.
After rising, the dough can be baked immediately, or tightly covered and refrigerated up to 14 days. The dough will be easier to work with after at least 3 hours refrigeration.
>You can now use this dough as a 'starter'. Just keep it in the 'fridge, tear off a chunk when you want to make bread. For a basic bread: Shape, let it rise until room temperature (20min or so), then bake. Artisan Bread in Five has lots of variations on this style of baking.
Don't forget to replenish when you take some off: Mix a cup of flour and a cup of warm water and add to 'starter'.
Cream Biscuits
Saturday, March 22, 2008 | Time: 5:43 AM
It seems like whenever I decide to make biscuits from scratch, I always end up just wishing I'd bought a tin at the grocery. Yes, its that bad. They're always so crumbly. And I dont like the taste of shortening. But I came across this recipe recently - and it is the superhero of biscuit recipes!!
No rolling. No cutting fat into flour. Takes just a few minutes to prepare! And most importantly, they come out nice and fluffy and taste wonderful! Plus, I imagine they are healthier without butter or shortening.
2 cups all purpose Flour
1 teaspoon baking powder
2 teaspoons sugar
pinch of salt
1 1/4 cup heavy cream (plus or minus)
Mix dry ingredients together. Add heavy cream, starting with 1 & 1/4 cups, adding more if dough is too dry and crumbly. Should feel like bread dough - like a babys bottom!
Knead on floured surface about 30 seconds.
To make perfectly shaped biscuits, press into 8 inch cake pan to shape, then invert onto a floured surface and cut with round cookie cutters. (Or just pat it out with your hands, about 3/4 to 1 inch thick.)
Brush tops with milk (optional)
Bake in preheated 425 (f) oven for 15 min
Let cool 5 min
Makes about 10 biscuits.
Excellent biscuits for sopping up any number of delicious soups. Or serve Southern-style with dinner items like pot roast or baked chicken. These are great for tea, with cream and strawberries. You could even add more sugar (about 2-3 tablespoons) to make them more dessert like, like for strawberry shortcakes.
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Bread in 5 minutes a day
Thursday, March 27, 2008 | Time: 8:18 AM
This is the BEST recipe for basic bread! EVER! Ok, Ok in another few weeks, I may just post another best ever bread recipe but for today.. this is it!!
From the book - Artisan Bread in 5 Minutes a Day
Bread Boule in 5 Minutes a Day
Start to finish: 20 minutes active to prepare the dough, 5 minutes active on day of baking
Makes four 1-pound loaves
3 cups lukewarm water (about 100 degrees F)
1 1/2 tablespoons granulated yeast
1 1/2 tablespoons kosher or other coarse salt
6 1/2 cups all-purpose white flour (no need to sift)
In a 5-quart bowl, combine the yeast, water and salt. Add all the flour, then use a wooden spoon to mix until all ingredients are uniformly moist. It is not necessary to knead or continue mixing once the ingredients are wet. This will produce a loose and very wet dough.
Cover with a lid (not airtight), or plastic wrap with several holes poked into it. Allow the mixture to rise at room temperature until it begins to collapse, about 2 hours, but no more than 5 hours.
After rising, the dough can be baked immediately, or tightly covered and refrigerated up to 14 days. The dough will be easier to work with after at least 3 hours refrigeration.
>You can now use this dough as a 'starter'. Just keep it in the 'fridge, tear off a chunk when you want to make bread. For a basic bread: Shape, let it rise until room temperature (20min or so), then bake. Artisan Bread in Five has lots of variations on this style of baking.
Don't forget to replenish when you take some off: Mix a cup of flour and a cup of warm water and add to 'starter'.
Cream Biscuits
Saturday, March 22, 2008 | Time: 5:43 AM
It seems like whenever I decide to make biscuits from scratch, I always end up just wishing I'd bought a tin at the grocery. Yes, its that bad. They're always so crumbly. And I dont like the taste of shortening. But I came across this recipe recently - and it is the superhero of biscuit recipes!!
No rolling. No cutting fat into flour. Takes just a few minutes to prepare! And most importantly, they come out nice and fluffy and taste wonderful! Plus, I imagine they are healthier without butter or shortening.
2 cups all purpose Flour
1 teaspoon baking powder
2 teaspoons sugar
pinch of salt
1 1/4 cup heavy cream (plus or minus)
Mix dry ingredients together. Add heavy cream, starting with 1 & 1/4 cups, adding more if dough is too dry and crumbly. Should feel like bread dough - like a babys bottom!
Knead on floured surface about 30 seconds.
To make perfectly shaped biscuits, press into 8 inch cake pan to shape, then invert onto a floured surface and cut with round cookie cutters. (Or just pat it out with your hands, about 3/4 to 1 inch thick.)
Brush tops with milk (optional)
Bake in preheated 425 (f) oven for 15 min
Let cool 5 min
Makes about 10 biscuits.
Excellent biscuits for sopping up any number of delicious soups. Or serve Southern-style with dinner items like pot roast or baked chicken. These are great for tea, with cream and strawberries. You could even add more sugar (about 2-3 tablespoons) to make them more dessert like, like for strawberry shortcakes.
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