Last week, we made a no knead sourdough bread, since it was late and I didn’t want to clean the counters again. We ate it right up with a boatload of lasagna. No knead bread is no joke.
Here are some good looking breads to consider baking soon. We got: apple sourdough bread, brioche donuts with honey glaze, challah pretzel bread, and cinnamon raisin soda bread. (pictures from respective links)
Yum! Get to it!
We are planning a little cookie party this weekend. So far, I have a dozen recipes picked out, with a careful rationale behind the choice of each one. But I think making a dozen kinds of cookies seems a little crazy, right?
Here are a couple of things on my list (click photo or link to go to recipe): pecan biscotti (texture, crunch, pecans), peanut butter cookie (looks festive, also has no flour, so its good for the gluten-freers), peppermint marshmallows (not a cookie, but you have to put something in your hot chocolate), and chocolate chip (a cookie staple, thin and chewy)
What is your go-to holiday cookie? I love collecting new recipes.
PS- I have a very comprehensive cookie pinboard here.
Here are some gluten-free recipes I’ve collected this week that I am excited to try soon. Sweet potato muffins. Flourless chocolate cupcakes. Spiced orange chocolate chunk cookies. Honey oat bread. Yay for fall baking season! I need to get my hands on some fancy flours.
I’m not sure it technically counts, since I just modified an existing recipe, but I have been telling everyone who will listen that I made my own cookie recipe. I am very good at following recipes, but I am not always as good at knowing what will taste good together, and what ratio they should go together at. But I took my best guess, and they turned out so good! I used this recipe, did a couple minor tweaks, and subbed in some oatmeal for some flour, and added butterscotch chips for chocolate. It has actually been cooler, wetter weather around here, and something about butterscotch and oatmeal seemed appropriate for the season! Have you ever made up your own recipe? I feel like I need to have at least a couple of my very own recipes, so I can pass them along when I am a grandma.
I decided last week that I have been eating too much ice cream. I wasn’t really sad about it, but it still is kinda bathing suit season around here, so I can’t quite let myself go just yet.
I decided to experiment with some gluten free treats. I think they are pretty paleo too, for you cavemen. These are almond butter coconut cookies. They just came out of the oven, and 4 of them are already gone. I think its safe to say they make a more than adequate dessert. I wrote out the recipe below!
Almond Butter Coconut Cookies
- 1 cup almond butter
- 3/4 cup shredded coconut
- 1 egg
- 1 tsp vanilla
- 1 tsp baking soda
- 1/2 tbsp honey (could probably add a little more if you want them sweeter)
Preheat to 350. Mix almond butter and coconut. Add egg, vanilla, soda, and honey. Scoop to make cookies and place on baking sheet lined with parchment. Don’t forget to flatten a little with the fork! Just like peanut butter cookies. Mine went in the oven for 10 minutes and came out very tender. You could probably bake a minute or two longer for a crunchier cookie. Eat 2 as soon as they are cool, and don’t feel at all guilty about it.
Like farm to table, except it started as a pin… get it??
Here are some of my recipe pins that I am excited to try soon. Quinoa and blueberries for breakfast. Sweet and salty bagels. Shrimp and grits. Gluten-free almond coconut cookies. Let me know what you are cooking up this weekend!
PS: I just hit 2,000 pins this morning! How exciting for me!
Double PS: Isn’t it the worst when you see something, and it leads to nowhere? I assure you that all pins that I can remember have been tried and tested.
Guess what? These cookies don’t have any sugar! (Which is a mild lie since they have molasses in them, but you don’t put in any extra sugar.) So they are healthy! (Depending on what you are comparing them to.)
Make them for yourself!
Heat 1 cup molasses to boiling point. Remove from heat.
Stir in 1/2 cup butter and 1 tsp baking soda. Then stir in 2 1/4 cups flour, 1 3/4 tsp baking powder, 1 tsp salt, and 1 1/2 tsp ginger.
Chill the dough. Roll out very thin (1/16″) Cut into shapes. Bake on parchment in 350 oven for 5-7 minutes or until set.
I probably underbaked these a tiny bit, so they were still a little soft. I think they are meant to be a little crispier, but I bet they are a treat either way.
So there are two things that most influenced the summer of salads: 1. A new cookbook. 2. A Rachael Ray magazine that I stole (not maliciously) from work. I am really exploring outside the normal tomato/cucumber/green pepper standard. Getting more creative with my lettuce every day.
There was the orange, radish, and jicama, with ginger dressing.
Green apple, cheddar, and dried cranberries.
Tomato, bacon, and avocado. (Always a yum combo)
Strawberries, blueberries, almonds, and goat cheese.
Peaches, steak, red pepper, and goat cheese. (super cool work lunch at my desk)
Let me know if you have a fav combo that I need to try!
We made roasted brussels sprouts the other day. Pat ourselves on the back, these are pretty yummy veggies.
We did the basic cover in olive oil, salt, and pepper, and stick them in a hot oven until they looked good enough to eat.
I am thinking of planting brussels sprouts in our (still imaginary) garden. They are some crazy looking plants. Delicious, but crazy.
Maybe it was the recent long weekend or the longer days, but I feel like time is moving slower lately. We have been enjoying the time by putting more effort into our meals. I even made salad dressing. Salad dressing. Not a baked good.
This salad dressing was basically like salad salsa. It was chopped up tomatoes, basil, and green onion. A little garlic, salt, pepper, red wine vinegar, and oil. Shake it all up in a jar. We put it on a salad of spring mix, white beans, and red pepper. Fancy, right??