11 Temmuz 2012 Çarşamba
10 Temmuz 2012 Salı
9 Temmuz 2012 Pazartesi
pumpkin chocolate chip muffins
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It's just about the perfect time of year for pumpkin baked goods, don't you think?
These muffins couldn't be easier. Just mix up the ingredients all in one bowl,
spoon into a greased muffin pan, and bake at 350F for 20 minutes.
Seriously.
Here's what you need:
1 box of cake mix1 can of pumpkin3 whole eggs3/4 cup chocolate chips2 teaspoons vanilla1 teaspoon pumpkin pie spice pinch of salt
And this is what you get. [Or at least when the chocolate is still kinda melty and you add butter.]
Which brings me to my next point: butter.Did you know they make cinnamon sugar butter?And that it tastes amazing on these muffins? [And probably everything else]
Yes. Cinnamon. Sugar. Butter. On your muffins. Do it.
[Also, this recipe works great with a box of gluten-free cake mix!]
These muffins couldn't be easier. Just mix up the ingredients all in one bowl,
spoon into a greased muffin pan, and bake at 350F for 20 minutes.
Seriously.
Here's what you need:
1 box of cake mix1 can of pumpkin3 whole eggs3/4 cup chocolate chips2 teaspoons vanilla1 teaspoon pumpkin pie spice pinch of salt
And this is what you get. [Or at least when the chocolate is still kinda melty and you add butter.]
Which brings me to my next point: butter.Did you know they make cinnamon sugar butter?And that it tastes amazing on these muffins? [And probably everything else]
Yes. Cinnamon. Sugar. Butter. On your muffins. Do it.
[Also, this recipe works great with a box of gluten-free cake mix!]
fall colors leaf cookies
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The fall colors are starting to die down here, but these festive cookies are a great way to keep the season going just a little bit longer. [I'm so not ready for winter!]
I started off drawing designs with cookie icing.You can always make your own, but the bottled stuff is easy:just microwave and start decorating.
But my icing was too hot and a few cookies got a little bit messy...
so I started swirling the icing with toothpicks.
After some trial and error, I created some really neat designs.
Enjoy the rest of your autumn [while it lasts!]
I started off drawing designs with cookie icing.You can always make your own, but the bottled stuff is easy:just microwave and start decorating. But my icing was too hot and a few cookies got a little bit messy...
so I started swirling the icing with toothpicks.
After some trial and error, I created some really neat designs.
Enjoy the rest of your autumn [while it lasts!]
turkey cake pops
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Happy Thanksgiving!I hope everyone is stuffed full of turkey and gratitude, watching football, enjoying a slice of pie and a tasty beverage. [That's my plan for the rest of the day anyway.]
I can't take credit for making these turkey pops, but they were too cute not to share.
My Mom teaches preschool and Tuesday was her class Thanksgiving feast. One of her students has a Mom who is into making cake pops- she brought in turkeys for the kids!
She used candy corn for the tail, M+Ms for the head, candy coated mini chips for the beaks, and a variety of sprinkles for the feet, eyes, and gobbler.
Aren't they just adorable? I'm so making these next year.
I can't take credit for making these turkey pops, but they were too cute not to share.
My Mom teaches preschool and Tuesday was her class Thanksgiving feast. One of her students has a Mom who is into making cake pops- she brought in turkeys for the kids!
She used candy corn for the tail, M+Ms for the head, candy coated mini chips for the beaks, and a variety of sprinkles for the feet, eyes, and gobbler.
Aren't they just adorable? I'm so making these next year.
seven layer salad
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The Holidays are fast approaching, and so is the season of holiday parties.Husband and I attended a potluck party this weekend, and [since dessert was spoken for] decided to bring a "traditional" potluck dish: seven layer salad.
Everyone has their own version of seven layer salad. It's a great canvas for mixing and matching different vegetables and cheeses. You can pick and choose the layers according to your [or your guests'] taste. In my opinion, there are only 2 "must-haves": frozen peas, and a mayo dressing. Everything else is up for grabs!
Here's the anatomy of MY version of seven layer salad:
For the dressing, I used 3/4 cup mayo and 1/4 cup sour cream mixed witha tablespoon of dijon mustard and a squirt of hot sauce for a tangy kick.
Layer everything in, spread the dressing on top, cover and chill.Works best in a big glass bowl so everyone can see how pretty your work is.Mix right before serving, collect complements all evening :)
Everyone has their own version of seven layer salad. It's a great canvas for mixing and matching different vegetables and cheeses. You can pick and choose the layers according to your [or your guests'] taste. In my opinion, there are only 2 "must-haves": frozen peas, and a mayo dressing. Everything else is up for grabs!
Here's the anatomy of MY version of seven layer salad:
For the dressing, I used 3/4 cup mayo and 1/4 cup sour cream mixed witha tablespoon of dijon mustard and a squirt of hot sauce for a tangy kick.
Layer everything in, spread the dressing on top, cover and chill.Works best in a big glass bowl so everyone can see how pretty your work is.Mix right before serving, collect complements all evening :)
pumpkin pecan cheesecake chocolate pie
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Husband and I wanted to make pie for Thanksgiving.We decided regular pumpkin pie just wasn't enough, so we added a layer of cheesecake and topped it with pecans and chocolate.
We used the graham cracker crust recipe from my strawberry pie and a variation on Bakerella's pumpkin cheesecake recipe. I made her version a few years ago, and while it was tasty, it was verrrrry sweet. I like my pumpkin pie and my cheesecake to be closer to savory, so I altered the recipe a bit:
Crust:1 1/2 cups crushed graham crackers1/4 cup granulated sugar6 tablespoons melted butter
Cheesecake layer:8oz softened cream cheese1/2 cup sugar1 egg1 teaspoon lemon juice
Pumpkin layer:1 15oz can pumpkin1/3 cup sugar2 eggs1/2 cup evaporated milk 1 tablespoon pumpkin pie spice
Topping:1 cup chopped pecans1/2 cup chocolate chips
Start by mixing you crust, pressing it into the pan, and baking for 10 min at 375F.Layer in the cheesecake mixture followed by the pumpkin.
Bake for 20 minutes, then remove and add the topping.Put back in the over for another 25-30 minutes.
The most difficult part is letting it cool all the way before cutting.We couldn't wait, so the layers mixed a little when we sliced it up.[if you don't care about pretty pie, then go ahead and dive right in!]
The crunchy graham crust and salty pecans are the perfect complement for the creamy pumpkin and cheesecake. And the chocolate adds a little bit of bitter.
We used the graham cracker crust recipe from my strawberry pie and a variation on Bakerella's pumpkin cheesecake recipe. I made her version a few years ago, and while it was tasty, it was verrrrry sweet. I like my pumpkin pie and my cheesecake to be closer to savory, so I altered the recipe a bit:
Crust:1 1/2 cups crushed graham crackers1/4 cup granulated sugar6 tablespoons melted butter
Cheesecake layer:8oz softened cream cheese1/2 cup sugar1 egg1 teaspoon lemon juice
Pumpkin layer:1 15oz can pumpkin1/3 cup sugar2 eggs1/2 cup evaporated milk 1 tablespoon pumpkin pie spice
Topping:1 cup chopped pecans1/2 cup chocolate chips
Start by mixing you crust, pressing it into the pan, and baking for 10 min at 375F.Layer in the cheesecake mixture followed by the pumpkin.
Bake for 20 minutes, then remove and add the topping.Put back in the over for another 25-30 minutes.
The most difficult part is letting it cool all the way before cutting.We couldn't wait, so the layers mixed a little when we sliced it up.[if you don't care about pretty pie, then go ahead and dive right in!]
The crunchy graham crust and salty pecans are the perfect complement for the creamy pumpkin and cheesecake. And the chocolate adds a little bit of bitter.
8 Temmuz 2012 Pazar
Pretty Petunias
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Pretty Petunias
This is a flower from my childhood - I always remember my parents having these beautiful flowers growing among my dad's roses. I just love the deep royal colors and the velvety look of the petals (see the picture below specifically).
These flower are quite easy to maintain . Petunias are anuals - I have never grown them from seed so I always just buy plants from some of my local greenhouses.
Tending Petunias:
There are different kinds of Petunias. These are the traditional Petunias that require a bit more care than "Wave Petunias". In the picture below and in the bottom left hand corner you will see a dried up flower. To keep the traditional Petunias flowering all season you will need to "dead head" the old dried up blossoms.
Simply snip off the dead flowers as seen in the picture below.
Simple and Pretty - ENJOY!!
Pretty Petunias
This is a flower from my childhood - I always remember my parents having these beautiful flowers growing among my dad's roses. I just love the deep royal colors and the velvety look of the petals (see the picture below specifically).
These flower are quite easy to maintain . Petunias are anuals - I have never grown them from seed so I always just buy plants from some of my local greenhouses.
 |
| As you can see I took these pictures when our Cottonwood trees were shedding their snowlike seeds |
Tending Petunias:
There are different kinds of Petunias. These are the traditional Petunias that require a bit more care than "Wave Petunias". In the picture below and in the bottom left hand corner you will see a dried up flower. To keep the traditional Petunias flowering all season you will need to "dead head" the old dried up blossoms.
Simply snip off the dead flowers as seen in the picture below.
Simple and Pretty - ENJOY!!
Fruit of the Spirit - GOODNESS
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But the fruit of the Spirit is love, joy, peace, patience, kindness, GOODNESS, faithfulness, gentleness and self-control. Against such things there is no law. Galatians 5:22 & 23
This is the sixth of a nine part series I call "Spiritual Fruit of the Month Club". Have you ever seen or received a gift where you are entered into a club and once a month you are sent a box of fruit - a different kind of fruit each month? Well, that is what we will be doing here - on the first Sunday of each month for nine months I will be sending you a digital box of Spiritual Fruit. We will study and try to use that fruit in our daily lives for that month.
What is goodness? - It is doing what is right - Justice with love. The opposite of good is evil.
"Turn from evil and do good; then you will always live securely." Psalm 37:27
"Good will come to him who is generous and lends freely, who conducts his affairs with Justice." Psalm 112:5
What is our goodness based on? - It's the commandments. We know what is right and wrong by God's example. There is only One who is truly "good" and that is God but we are to strive to live up to His example.
" 'Why do you ask me about what is good?' Jesus replied. 'There is only One who is good. If you want to enter life, obey the commandments.' " Matthew 19:17
When should we be "good"? - Everyday of the week - even the Sabbath. There is no rest from doing good - no rest from "goodness."
"Then Jesus asked them, 'Which is lawful on the Sabbath: to do good or to do evil, to save life or to kill?' But they remained silent." Mark 3:4
To whom should we be "good"? - We should be good to everyone - even our enemies. That is the most difficult thing - to be good to those who hate us, but that act will totally glorify God.
"But I tell you who hear me: Love your enemies, do good to those who hate you." Luke 6:27
This is God's will for our lives - to "do good works." Let's strive this month to be decent, moral, noble, wholesome.......to show our "goodness."
"For we are God's workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do." Ephesians 2:10
What will you do with your spiritual basket of GOODNESS this month?
Fruit of the Spirit - LOVE
Fruit of the Spirit - JOY
Fruit of the Spirit - PEACE
Fruit of the Spirit - PATIENCE
Fruit of the Spirit - KINDNESS
This is the sixth of a nine part series I call "Spiritual Fruit of the Month Club". Have you ever seen or received a gift where you are entered into a club and once a month you are sent a box of fruit - a different kind of fruit each month? Well, that is what we will be doing here - on the first Sunday of each month for nine months I will be sending you a digital box of Spiritual Fruit. We will study and try to use that fruit in our daily lives for that month.
What is goodness? - It is doing what is right - Justice with love. The opposite of good is evil.
"Turn from evil and do good; then you will always live securely." Psalm 37:27
"Good will come to him who is generous and lends freely, who conducts his affairs with Justice." Psalm 112:5
What is our goodness based on? - It's the commandments. We know what is right and wrong by God's example. There is only One who is truly "good" and that is God but we are to strive to live up to His example.
" 'Why do you ask me about what is good?' Jesus replied. 'There is only One who is good. If you want to enter life, obey the commandments.' " Matthew 19:17
When should we be "good"? - Everyday of the week - even the Sabbath. There is no rest from doing good - no rest from "goodness."
"Then Jesus asked them, 'Which is lawful on the Sabbath: to do good or to do evil, to save life or to kill?' But they remained silent." Mark 3:4
To whom should we be "good"? - We should be good to everyone - even our enemies. That is the most difficult thing - to be good to those who hate us, but that act will totally glorify God.
"But I tell you who hear me: Love your enemies, do good to those who hate you." Luke 6:27
This is God's will for our lives - to "do good works." Let's strive this month to be decent, moral, noble, wholesome.......to show our "goodness."
"For we are God's workmanship, created in Christ Jesus to do good works, which God prepared in advance for us to do." Ephesians 2:10
What will you do with your spiritual basket of GOODNESS this month?
Fruit of the Spirit - LOVE
Fruit of the Spirit - JOY
Fruit of the Spirit - PEACE
Fruit of the Spirit - PATIENCE
Fruit of the Spirit - KINDNESS
The Importance of Trimming
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Before Trimming
After Trimming
About 8 years ago the electric company came through and totally cut down (to the ground) these giant trees that were interfering with the power lines. These trees are on our property but since they were causing problems with the electric lines we had no say in the matter.
My in-laws had planted these trees in the late 60's or early 70's believing that what they were planting was a hedge. Well, they grew and grew and became mammoth trees. It wasn't until 8 years ago when we discovered that this actually was a hedge - all that was missing was the "trimming"!!!!
This is proof - Trimming is Important.
When they are not trimmed - The hedge below grows into these giant trees seen above. (Seriously - I wouldn't have believed it either if I hadn't witnessed it myself).
Before Trimming
After Trimming
 |
| The left side has been trimmed & the right side has not been trimmed. |
About 8 years ago the electric company came through and totally cut down (to the ground) these giant trees that were interfering with the power lines. These trees are on our property but since they were causing problems with the electric lines we had no say in the matter.
My in-laws had planted these trees in the late 60's or early 70's believing that what they were planting was a hedge. Well, they grew and grew and became mammoth trees. It wasn't until 8 years ago when we discovered that this actually was a hedge - all that was missing was the "trimming"!!!!
This is proof - Trimming is Important.
When they are not trimmed - The hedge below grows into these giant trees seen above. (Seriously - I wouldn't have believed it either if I hadn't witnessed it myself).
Strawberry Syrup - Homemade & Homecanned
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Strawberry Syrup - Homemade & Home canned
No offense California but Michigan Strawberries are the best in North America!!
Similar to my Blueberry Syrup recipe - My Strawberry Syrup recipe can also be used in many other ways: ice cream, pancakes, waffles, to flavor lemonade, in batter (eg. strawberry coffee cake), in frosting, in homemade Popsicles, in yogurt or kefir.......etc
NOTE: This syrup is on the thin or runny side but for certain uses - such as pancakes, it is easy to thicken with a little corn starch (see "thickening recipe" at the end of this post).
Printable Recipe
Juice
16 cups whole strawberries (washed, drained & hulled)
4 cups water (preferably filtered)1 tablespoon fresh lemon juice
Prepare the strawberries as described above. Place the strawberries, lemon juice and water in a large stock pot and bring to boil. Simmer for 1 hour. Now you will need to strain the juice to separate the strawberry pulp from the liquid (see the picture above - the strawberry pulp has already been strained out). Allow the juice to drain out of the colander for an hour.
Syrup10 cups strawberry juice (unsweetened)Juice from 1 lemon4 cups sugar
Discard or compost the strawberry pulp and pour the strawberry juice into the large stock pot - there should be about 10 cups of strawberry juice. Add in 4 cups of sugar and the juice from the second lemon - stir until dissolved. Gather your canning jars, lids and rings (you will need 7 or 8 half pints):Canning Basics - Jar Sizes. Also, gather all other canning supplies:Other Canning Supplies. Start the water boiling for Jar sterilization: Sterilizing Jars & Lids. Now bring the strawberry juice mixture to boil (stirring most of the time) and then turn down the heat and simmer for 1/2 hour.
By now your jars should be sterilized and ready to be filled. Take the jars out of the boiling water (I use my jar remover and make sure that the water is drained out of each jar). Pour the hot Strawberry Syrup into each sterilized jar and fill each jar up to the jar "threads" (about 1/4 inch to 1/2 inch of head space).Wipe the rim of each jar with a damp cloth making sure that any syrup residue is gone (any residue left on the rim can prevent the jar from sealing). Place a sterilized lid on each jar and then tighten a ring on each jar.Place all filled jars in a "Water Bath Canner" and process (boil) the jars for 10 minutes (make sure that the water level in the Canner is 1 inch above the tallest jar)Remove the jars and place them on the counter or table to cool (I always place them on a cloth because there have been a few times when a jar cracked and then the contents oozed out making a mess - the cloth will help if that happens). You will hear the wonderful popping sound of your jars sealing. Allow the jars to cool for 24 hours and then store in your pantry or in your fruit cellar until the winter and then ENJOY a little bit of summer.
ENJOY!!
Thickening Recipe:1 cup Strawberry syrup (cold or room temperature)1 tablespoon corn starchWith a whisk - stir the corn starch & Strawberry syrup until combined (with no clumps). Pour into a medium size saucepan and bring to a boil - stirring all the time. You will know when it is thick enough by the color - The key to thickening with corn starch: the syrup mixture will be cloudy when you start , then after it has boiled - it will be transparent (red but still transparent).
Linked to:Pamela's Heavenly Treats
Strawberry Syrup - Homemade & Home canned
No offense California but Michigan Strawberries are the best in North America!!
Similar to my Blueberry Syrup recipe - My Strawberry Syrup recipe can also be used in many other ways: ice cream, pancakes, waffles, to flavor lemonade, in batter (eg. strawberry coffee cake), in frosting, in homemade Popsicles, in yogurt or kefir.......etc
NOTE: This syrup is on the thin or runny side but for certain uses - such as pancakes, it is easy to thicken with a little corn starch (see "thickening recipe" at the end of this post).
Printable Recipe
Juice
16 cups whole strawberries (washed, drained & hulled)
4 cups water (preferably filtered)1 tablespoon fresh lemon juice
Prepare the strawberries as described above. Place the strawberries, lemon juice and water in a large stock pot and bring to boil. Simmer for 1 hour. Now you will need to strain the juice to separate the strawberry pulp from the liquid (see the picture above - the strawberry pulp has already been strained out). Allow the juice to drain out of the colander for an hour.
Syrup10 cups strawberry juice (unsweetened)Juice from 1 lemon4 cups sugar
Discard or compost the strawberry pulp and pour the strawberry juice into the large stock pot - there should be about 10 cups of strawberry juice. Add in 4 cups of sugar and the juice from the second lemon - stir until dissolved. Gather your canning jars, lids and rings (you will need 7 or 8 half pints):Canning Basics - Jar Sizes. Also, gather all other canning supplies:Other Canning Supplies. Start the water boiling for Jar sterilization: Sterilizing Jars & Lids. Now bring the strawberry juice mixture to boil (stirring most of the time) and then turn down the heat and simmer for 1/2 hour.
By now your jars should be sterilized and ready to be filled. Take the jars out of the boiling water (I use my jar remover and make sure that the water is drained out of each jar). Pour the hot Strawberry Syrup into each sterilized jar and fill each jar up to the jar "threads" (about 1/4 inch to 1/2 inch of head space).Wipe the rim of each jar with a damp cloth making sure that any syrup residue is gone (any residue left on the rim can prevent the jar from sealing). Place a sterilized lid on each jar and then tighten a ring on each jar.Place all filled jars in a "Water Bath Canner" and process (boil) the jars for 10 minutes (make sure that the water level in the Canner is 1 inch above the tallest jar)Remove the jars and place them on the counter or table to cool (I always place them on a cloth because there have been a few times when a jar cracked and then the contents oozed out making a mess - the cloth will help if that happens). You will hear the wonderful popping sound of your jars sealing. Allow the jars to cool for 24 hours and then store in your pantry or in your fruit cellar until the winter and then ENJOY a little bit of summer.
ENJOY!!
Thickening Recipe:1 cup Strawberry syrup (cold or room temperature)1 tablespoon corn starchWith a whisk - stir the corn starch & Strawberry syrup until combined (with no clumps). Pour into a medium size saucepan and bring to a boil - stirring all the time. You will know when it is thick enough by the color - The key to thickening with corn starch: the syrup mixture will be cloudy when you start , then after it has boiled - it will be transparent (red but still transparent).
Linked to:Pamela's Heavenly Treats
Scattering Seed
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"He also said, 'This is what the kingdom of God is like. A man scatters seed on the ground. Night and day, whether he sleeps or gets up, the seed sprouts and grows, though he does not know how. All by itself the soil produces grain - first the stalk, then the head, then the full kernel in the head. As soon as the grain is ripe, he puts the sickle to it , because the harvest has
come.' " Mark 4:26-29
This parable is not a very popular one but I think it is wonderful. This parable is also only found in Mark.
It is interesting when you think about a farmer scattering seed. We can plant the seed but we have nothing at all to do with the seed itself. It doesn't matter if we are there or not - the seed sprouts & grows - God is in control - we are not. It doesn't matter if we were to watch the seed or go inside - that seed will still sprout & grow. It is the same with the gospel - planting the saving grace & mercy of our Lord & Savior Jesus Christ. It is not by our works - only God can have the glory - we don't even have to fully understand why or how - that seed still grows.
The detail of each plant is also significant. The growth process (stalk, head & kernel) are all parts of every life and development of our Christian walk. I also believe that the different parts symbolize that together we all make up the kingdom of God - we all have our position in the church.
And don't forget about the harvest - when the "grain is ripe." I'm reminded of this verse:
"......because of your partnership in the gospel from the first day until now, being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus." Philippians 1:5 & 6
This "completion" & "the day of Christ Jesus" is the harvest. Even in our own life it is God in control & "He will carry it on to completion." All we have to do is trust and follow - sprout & grow.
Let's scatter the seed of grace & mercy from our Savior Jesus Christ.
come.' " Mark 4:26-29
This parable is not a very popular one but I think it is wonderful. This parable is also only found in Mark.
It is interesting when you think about a farmer scattering seed. We can plant the seed but we have nothing at all to do with the seed itself. It doesn't matter if we are there or not - the seed sprouts & grows - God is in control - we are not. It doesn't matter if we were to watch the seed or go inside - that seed will still sprout & grow. It is the same with the gospel - planting the saving grace & mercy of our Lord & Savior Jesus Christ. It is not by our works - only God can have the glory - we don't even have to fully understand why or how - that seed still grows.
The detail of each plant is also significant. The growth process (stalk, head & kernel) are all parts of every life and development of our Christian walk. I also believe that the different parts symbolize that together we all make up the kingdom of God - we all have our position in the church.
And don't forget about the harvest - when the "grain is ripe." I'm reminded of this verse:
"......because of your partnership in the gospel from the first day until now, being confident of this, that he who began a good work in you will carry it on to completion until the day of Christ Jesus." Philippians 1:5 & 6
This "completion" & "the day of Christ Jesus" is the harvest. Even in our own life it is God in control & "He will carry it on to completion." All we have to do is trust and follow - sprout & grow.
Let's scatter the seed of grace & mercy from our Savior Jesus Christ.
7 Temmuz 2012 Cumartesi
superbowl bites
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Well friends, it's Superbowl weekend!I'm not hosting or attending a party this year [sad face]but here are some recipes for those of you who are:
Game Day Mexican Layer Dip
Traditional game day dip with a fun football twist.
Cheddar + Jalapeno Cornbread Muffins
The perfect companion to your favorite chili recipe.
Bacon Chive Cheese Dip
Melty cheesy garlicky dip. With bacon. Duh.
Football Cake Pops
These little cuties have gone viral on Pinterest these past few weeks, and I want to give a shout out to all the blogs and articles who have featured them.Click on the links below to check out the posts, which include tons of othergreat Superbowl recipe ideas for your parties this weekend:
Refinery 29HLN tv.comThe Weekly DishPhilly Happening
Game Day Mexican Layer Dip
Traditional game day dip with a fun football twist.
Cheddar + Jalapeno Cornbread Muffins
The perfect companion to your favorite chili recipe.
Bacon Chive Cheese Dip
Melty cheesy garlicky dip. With bacon. Duh.
Football Cake Pops
These little cuties have gone viral on Pinterest these past few weeks, and I want to give a shout out to all the blogs and articles who have featured them.Click on the links below to check out the posts, which include tons of othergreat Superbowl recipe ideas for your parties this weekend:
Refinery 29HLN tv.comThe Weekly DishPhilly Happening
Spicy Spiral Bread
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In honor of World Bread Day 2009 I decided to venture into the land of filled breads. I found this recipe for Spicy Spiral Bread on King Arthur's website and the idea of refried beans and cheese as a filling really intrigued me. Other than the adventurous filling ingredients this bread is made just like most other yeast bread recipes and calls for ingredients that are staples in most pantries.
When I tried to remove the bread from the pan, shortly after coming out of the oven, some of the bread stuck to the bottom of the pan and created a tear in the loaf. I think this happened because the filling was heavy and warm. I would suggest letting the bread cool about 25 minutes in the pan and then making sure to loosen around the edges before trying to remove the loaf of bread. The taste of this bread was a taste that was new and interesting to me. I tried the bread at room temperature and thought that the different textures from the beans and the bread made a nice match. I think it would taste even better warmed up and I plan on trying that tomorrow. This bread is something that I will definitely make again and I plan on playing around with different flavor combinations next time I make it. Happy World Bread Day 2009 to everyone!
Check out my past years entries into World Bread day.
2008 - English Muffin Bread
2007 - Italian Bread
If you love bread as much as I do you might also want to check out my collection of yeasted breads and quick breads. I am sure there is something there to satisfy every bread lovers craving.
Spicy Spiral Bread
Adapted from King Arthur Flour
Ingredients
Dough
2 1/2 cups King Arthur Unbleached All-Purpose Flour
2/3 cup yellow cornmeal
2 teaspoons instant yeast
1 1/2 teaspoons salt
1/2 teaspoon chipotle or hot chili powder or 1/4 teaspoon ground chilies
2 teaspoons sugar
2 tablespoons olive oil
1 cup + 2 tablespoons water
Filling
16-ounce can refried beans
8 ounces shredded Monterey Jack cheese
1 to 3 tablespoons taco seasoning or 1 tablespoon mild chili powder
*Optional filling add-ins include 1/2 cup diced raw onion, sliced black olives, diced jalapeño peppers, 1/4 cup salsa, chopped fresh cilantro, or 1/2 cup cooked and drained ground beef. If you use more than three of the preceding options, you'll probably have leftover filling (which is delicious served in taco shells or burritos). The filling should be firm, and should total around 2 cups altogether.
Directions
Dough: In a large bowl, combine the flour, cornmeal, yeast, salt, chili powder, sugar, olive oil and water. Mix until a rough dough forms, then knead: 10 minutes by hand, or about 8 minutes by. The dough is soft; work with it gently. Turn the dough into a greased bowl, cover it, and let it rise for 1 1/2 hours, or until it's doubled in bulk.
To prepare the dough in a bread machine, place all of the dough ingredients into the pan of your machine according to the manufacturer's instructions, and program the machine for Dough or Manual. Let the machine complete its cycle.
Assembly: Roll the dough into a long, 8 x 24-inch rectangle. Spread it with 1 1/2 to 2 cups of the filling, leaving a 1-inch margin along the edges. Fold in the two short ends, and roll the dough into a 24-inch log. Pinch the dough to seal it well.
Keeping the seam side down, ease the log, in a loose spiral, into a greased 9-inch round cake pan. Pat the spiral down so it's flat and even across the top. Cover the dough and let it rise till it's even with the top of the pan or slightly crowned above the lip of the pan, 1 1/2 to 2 hours.
Bake the bread in a preheated 350°F oven for 45 to 50 minutes, till golden brown. Serve warm, hot or cold, with a salad, if desired.
In honor of World Bread Day 2009 I decided to venture into the land of filled breads. I found this recipe for Spicy Spiral Bread on King Arthur's website and the idea of refried beans and cheese as a filling really intrigued me. Other than the adventurous filling ingredients this bread is made just like most other yeast bread recipes and calls for ingredients that are staples in most pantries.
When I tried to remove the bread from the pan, shortly after coming out of the oven, some of the bread stuck to the bottom of the pan and created a tear in the loaf. I think this happened because the filling was heavy and warm. I would suggest letting the bread cool about 25 minutes in the pan and then making sure to loosen around the edges before trying to remove the loaf of bread. The taste of this bread was a taste that was new and interesting to me. I tried the bread at room temperature and thought that the different textures from the beans and the bread made a nice match. I think it would taste even better warmed up and I plan on trying that tomorrow. This bread is something that I will definitely make again and I plan on playing around with different flavor combinations next time I make it. Happy World Bread Day 2009 to everyone!
Check out my past years entries into World Bread day.
2008 - English Muffin Bread
2007 - Italian Bread
If you love bread as much as I do you might also want to check out my collection of yeasted breads and quick breads. I am sure there is something there to satisfy every bread lovers craving.
Spicy Spiral Bread
Adapted from King Arthur Flour
Ingredients
Dough
2 1/2 cups King Arthur Unbleached All-Purpose Flour
2/3 cup yellow cornmeal
2 teaspoons instant yeast
1 1/2 teaspoons salt
1/2 teaspoon chipotle or hot chili powder or 1/4 teaspoon ground chilies
2 teaspoons sugar
2 tablespoons olive oil
1 cup + 2 tablespoons water
Filling
16-ounce can refried beans
8 ounces shredded Monterey Jack cheese
1 to 3 tablespoons taco seasoning or 1 tablespoon mild chili powder
*Optional filling add-ins include 1/2 cup diced raw onion, sliced black olives, diced jalapeño peppers, 1/4 cup salsa, chopped fresh cilantro, or 1/2 cup cooked and drained ground beef. If you use more than three of the preceding options, you'll probably have leftover filling (which is delicious served in taco shells or burritos). The filling should be firm, and should total around 2 cups altogether.
Directions
Dough: In a large bowl, combine the flour, cornmeal, yeast, salt, chili powder, sugar, olive oil and water. Mix until a rough dough forms, then knead: 10 minutes by hand, or about 8 minutes by. The dough is soft; work with it gently. Turn the dough into a greased bowl, cover it, and let it rise for 1 1/2 hours, or until it's doubled in bulk.
To prepare the dough in a bread machine, place all of the dough ingredients into the pan of your machine according to the manufacturer's instructions, and program the machine for Dough or Manual. Let the machine complete its cycle.
Assembly: Roll the dough into a long, 8 x 24-inch rectangle. Spread it with 1 1/2 to 2 cups of the filling, leaving a 1-inch margin along the edges. Fold in the two short ends, and roll the dough into a 24-inch log. Pinch the dough to seal it well.
Keeping the seam side down, ease the log, in a loose spiral, into a greased 9-inch round cake pan. Pat the spiral down so it's flat and even across the top. Cover the dough and let it rise till it's even with the top of the pan or slightly crowned above the lip of the pan, 1 1/2 to 2 hours.
Bake the bread in a preheated 350°F oven for 45 to 50 minutes, till golden brown. Serve warm, hot or cold, with a salad, if desired.
Chocolate Cherry Chip Cookies
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I have had this bag of cherry chips sitting in my pantry for the longest time and never knew exactly what I was going to do with them. I had actually forgotten about those cherry chips until I came across this recipe one day. Chocolate and cherry is such a great combination that I thought these cookies would be great, and well, they were.
The batter for these cookies was pretty thick, so I went ahead and smashed down the top of the dough once I placed it onto my baking sheet to make sure the cookies spread evenly and did not stay clumped up in a big mountain. I actually kind of like the crackled effect they turned out with. Oh, in case anyone is wondering I found the bag of cherry chips at Walmart and I am pretty sure that they still carry them. I think these cookies would be a great addition to holiday baking lists.
Chocolate Cherry Chip Cookies
Adapted from Picky Palate
Ingredients
1 cup butter
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1 bag of Log House Cherry Chips
1 1/2 cups white chocolate chips
Directions
1. Preheat oven to 350 degrees and use a cookie sheet with a silpat liner.
2. In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.
3. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in white chips and cherry chips. Using a medium cookie scoop, drop by rounded spoonfuls onto the prepared cookie sheet.
4. Bake for 9-11 minutes, should still be soft in center. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
The batter for these cookies was pretty thick, so I went ahead and smashed down the top of the dough once I placed it onto my baking sheet to make sure the cookies spread evenly and did not stay clumped up in a big mountain. I actually kind of like the crackled effect they turned out with. Oh, in case anyone is wondering I found the bag of cherry chips at Walmart and I am pretty sure that they still carry them. I think these cookies would be a great addition to holiday baking lists.
Chocolate Cherry Chip Cookies
Adapted from Picky Palate
Ingredients
1 cup butter
1 cup white sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
1 3/4 cups flour
1 1/4 cups cocoa powder
2 teaspoons baking soda
1/4 teaspoon salt
1 bag of Log House Cherry Chips
1 1/2 cups white chocolate chips
Directions
1. Preheat oven to 350 degrees and use a cookie sheet with a silpat liner.
2. In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.
3. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in white chips and cherry chips. Using a medium cookie scoop, drop by rounded spoonfuls onto the prepared cookie sheet.
4. Bake for 9-11 minutes, should still be soft in center. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Apple Cinnamon Rolls
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While I was at my parents house last weekend I grabbed some apples off of their tree and was set on a mission to make something delicious with them. I debated over all of the possibilities; turnovers, cinnamon rolls, pie, muffins, bread, strudel and finally decided that apple cinnamon rolls sounded quite good. Although diced apple could easily be snuck into any cinnamon roll recipe I figured that I might as well try a new recipe while I was at it.
This dough came together quickly and nicely and turned into a dough that was smooth and perfect to work with. The vanilla glaze adds just enough sweetness to the rolls that a heavy cream cheese frosting is just not needed. I opted for the making and baking the rolls in the same day but there are instructions on spanning it out over two days. These rolls were a hit with my family and also with my co-workers. I will definitely be making these again in the near future.
Apple Cinnamon Rolls
Adapted from Better Homes and Gardens Cookbook, pg 144-145
Ingredients
4 1/4 to 5 1/4 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup butter
1/3 cup granulated sugar
1/2 teaspoon salt
3 eggs
3/4 cup packed brown sugar
1/4 cup all-purpose four
1 tablespoon ground cinnamon
1/3 cup butter
1 cup finely chopped, peeled apple
half and half or light cream
1 recipe vanilla glaze (below)
Directions
1. In a large mixing bowl combine 2 1/4 cups of the flour and the yeast. In a saucepan heat and stir milk, 1/3 cup of butter, granulated sugar, and salt just until warm (120-130 degrees F) and butter almost melts; add to flour mixture along with eggs. Beat with electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make moderately soft dough that is smooth and elastic (3-5 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).
3. Punch dough down. Turn out onto lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 9 x 1 1/2 inch round baking pans or 2 baking sheets ; set aside. For filling, stir together brown sugar, 1/4 cup flour, and cinnamon; cut in 1/3 cup butter until the mixture resembles coarse crumbs.
4. Roll each half of dough into a 12x8 inch rectangle. Sprinkle filling and apple over dough rectangles. Roll up each rectangle starting from a long side. Seal seams. Slice each roll into 12 pieces. Place cut sides down in prepared pans or baking sheets.
5. To bake the rolls right away; cover the dough loosely and let it rise in a warm place until nearly double, about 30 minutes. To bake the rolls later; cover the dough loosely with plastic wrap and chill for 2 to 24 hours. When ready to bake the rolls uncover and let stand at room temperature for 30 minutes.
6. Break any surface bubbles with a greased toothpick. Brush dough with half-and-half. Bake in a 375 degree oven for 20-25 minutes or until light brown (if necessary, cover rolls with foil the last 5 to 10 minutes of baking to prevent overbrowning). Remove from oven. Brush again with half-and-half. Cool for 1 minute. Carefully invert rolls onto a wire rack. Cool slightly. Invert once again onto a serving platter. Drizzle with Vanilla Glaze (recipe below).Vanilla GlazeIn a small bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light-colored corn syrup, and 1/2 teaspoon vanilla. Add enough half and half or light cream (1-2 tablespoons) to reach drizzling consistency.
Vanilla Glaze
In a small bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light-colored corn syrup, and 1/2 teaspoon vanilla. Add enough half and half or light cream (1-2 tablespoons) to reach drizzling consistency.
This dough came together quickly and nicely and turned into a dough that was smooth and perfect to work with. The vanilla glaze adds just enough sweetness to the rolls that a heavy cream cheese frosting is just not needed. I opted for the making and baking the rolls in the same day but there are instructions on spanning it out over two days. These rolls were a hit with my family and also with my co-workers. I will definitely be making these again in the near future.
Apple Cinnamon Rolls
Adapted from Better Homes and Gardens Cookbook, pg 144-145
Ingredients
4 1/4 to 5 1/4 cups all-purpose flour
1 package active dry yeast
1 cup milk
1/3 cup butter
1/3 cup granulated sugar
1/2 teaspoon salt
3 eggs
3/4 cup packed brown sugar
1/4 cup all-purpose four
1 tablespoon ground cinnamon
1/3 cup butter
1 cup finely chopped, peeled apple
half and half or light cream
1 recipe vanilla glaze (below)
Directions
1. In a large mixing bowl combine 2 1/4 cups of the flour and the yeast. In a saucepan heat and stir milk, 1/3 cup of butter, granulated sugar, and salt just until warm (120-130 degrees F) and butter almost melts; add to flour mixture along with eggs. Beat with electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make moderately soft dough that is smooth and elastic (3-5 minutes total). Shape dough into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour).
3. Punch dough down. Turn out onto lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Meanwhile, lightly grease two 9 x 1 1/2 inch round baking pans or 2 baking sheets ; set aside. For filling, stir together brown sugar, 1/4 cup flour, and cinnamon; cut in 1/3 cup butter until the mixture resembles coarse crumbs.
4. Roll each half of dough into a 12x8 inch rectangle. Sprinkle filling and apple over dough rectangles. Roll up each rectangle starting from a long side. Seal seams. Slice each roll into 12 pieces. Place cut sides down in prepared pans or baking sheets.
5. To bake the rolls right away; cover the dough loosely and let it rise in a warm place until nearly double, about 30 minutes. To bake the rolls later; cover the dough loosely with plastic wrap and chill for 2 to 24 hours. When ready to bake the rolls uncover and let stand at room temperature for 30 minutes.
6. Break any surface bubbles with a greased toothpick. Brush dough with half-and-half. Bake in a 375 degree oven for 20-25 minutes or until light brown (if necessary, cover rolls with foil the last 5 to 10 minutes of baking to prevent overbrowning). Remove from oven. Brush again with half-and-half. Cool for 1 minute. Carefully invert rolls onto a wire rack. Cool slightly. Invert once again onto a serving platter. Drizzle with Vanilla Glaze (recipe below).Vanilla GlazeIn a small bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light-colored corn syrup, and 1/2 teaspoon vanilla. Add enough half and half or light cream (1-2 tablespoons) to reach drizzling consistency.
Vanilla Glaze
In a small bowl stir together 1 1/4 cups sifted powdered sugar, 1 teaspoon light-colored corn syrup, and 1/2 teaspoon vanilla. Add enough half and half or light cream (1-2 tablespoons) to reach drizzling consistency.
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