Saturday, June 25, 2011
Tuesday, May 31, 2011
Risen a bit:
And then it went into the fridge for a day, and got giant!
The resulting light, fluffy, 100% wheat loaf was delicious...even though I didn't grease my pans well:
Wednesday, May 4, 2011
Friday, April 29, 2011
Bulgar. The base for this cracked wheat bread published by the NY Times:
Do not be fooled - this recipe is...more complicated that the much more famous "minimalist" loaf!
It involved a sponge, a dough, lots of rising...
And when all was said and done, I probably need to make it again to get my loaves a bit lighter. But the flavor of this one is amazing, and worth another baking!
Sunday, March 27, 2011
But a friend shared a quickbread recipe for just that. All mixed up and ready to go:
It didn't last 24 hours. And I didn't share!
Saturday, March 12, 2011
But when you add peanut butter, like here, I just can't resist. I already have another bag of marshmallows in the kitchen, ready to go!
Saturday, March 5, 2011
Every doughnut I've ever had from Peter Pan has been a well done classic, but I keep returning to the chocolate coconut. This one here, together with a classic cruller, composed a post run snack!
Saturday, February 26, 2011
This recipe from King Arthur adds a little Northeast flavor to one of my favorites.
Here's the dough, ready to rise - note, I did not add the "maple flavor" suggested in the recipe - just 100% maple syrup:
And risen. Magical:
Ready for the oven:
Tuesday, February 22, 2011
Sunday, February 13, 2011
Tempted as I was to use a blueberry jam filling, I stuck with the raspberry jam so that I wouldn't be presenting friends with black hearts.
These cookies are not very interesting until they get shaped, but here is the butter, sugar, peanut butter and eggs, all creamed together:
The dough, rolled into balls and flattened:
And with preliminary heart indentations:
And the finished cookies, after baking, filling and baking again.
Sunday, February 6, 2011
These pumpkin muffins, like all good fall flavors, start with a good dash of cinnamon and other spices. I particularly like to add a bit of clove and nutmeg:
Muffins are (usually) quickbreads, made with an oil or (applesauce as a substitute) but this recipe called for butter, creamed with sugar. yum!
Once the eggs and dry ingredients were mixed in, the final step was chopped pecans and golden raisins:
Straight into the oven:
Thursday, January 27, 2011
Monday, January 24, 2011
Apple Pie is best kept simple: thinly sliced, well spiced, not too much sugar and a touch of lemon for brightness:
A detail of the finished crust:
Sunday, January 16, 2011
Although I'm not vegan (or even vegetarian) I love Valerie's site because she always considers nutrition and how she is going to be fueling her body for her running.
The recipe works like one for a quickbread. First, the dry (note - instead of using pumpkin pie spice, I used a combination of cinnamon, cloves, ginger and nutmeg):
and then the wet ingredients (note - here I used pumpkin puree I had made from a fresh pumpkin rather than canned, and I used an egg rather than egg replacer after speaking to a vegan friend. Incidentally, my vegan friend told me the egg would probably taste better than any replacement I could try):
Mix it all together, add your chocolate chips and bake!
1 1/4 c. whole wheat pastry flour (or regular whole wheat flour)
1/2 tsp. baking soda
1 tsp. baking powder
spices: about 1 1/2 tsp. cinnamon, 1 tsp. ginger, 1/4 tsp. nutmeg and 1/4 t. cloves
1/2 tsp. salt
1/4 c. sugar
1/2 c. pumpkin puree
1/4 c. maple syrup
2 tsp. vanilla extract
2 T. canola oil or coconut oil
1 egg (large)
about 3/4 c. chocolate chips
1. Preheat your oven to 350 degrees.
2. Combine all dry ingredients
3. Combine all wet ingredients and whisk until smooth
4. Slowly add in the dry ingredients to the wet, stirring until fully mixed in.
5. Stir in the chocolate chips.
6. Form sticky balls from the dough (tablespoon size at least, I like mine larger) and place on buttered or oiled cookie sheets
7. Bake for 12-13 minutes, or until cookies are cooked through.
Wednesday, January 12, 2011
But this particular chocolate oatmeal recipe is built more like a brownie recipe - melted chocolate and butter, to which the other ingredients are added:
The shiny chocolate mixture getting the final crucial ingredient:
and ready to bake on parchment!