Tag Archive: Baking
Friday, February 20, 1914: Nothing much doing.
Her middle-aged granddaughter’s comments 100 years later:
Have you ever heard of anyone holding a party to celebrate Washington’s Birthday. It must have been a much more popular holiday a hundred years ago than what it is now.
Since Grandma didn’t write much a hundred years ago today, I’m going to share some fun food suggestions for a Washington’s Birthday party that appeared in the February, 1914 issue of Ladies Home Journal.
In the 1960s, Washington’s Birthday morphed into President’s Day which is celebrated on the 3rd Monday in February. But, in 1914, Washington’s Birthday was celebrated on his actual birthdate, February 22—and apparently it was a bigger deal than what it is now.
Another one to tuck away for the growing season when all of us farmers end up with so many squash :)
Quick breads are called “quick” for a reason. This one not only goes together quickly but tastes great and makes either 2 loaves or 24 muffins, which can also be frozen. The recipe came to me from a friend in Wyoming. Here’s the original recipe with my changes included.
3 eggs 1 can (8 1/2 oz.) drained, crushed pineapple
1 c. oil (I use all applesauce.) 3 c. flour (I often use 1 c. whole wheat.)
2 c. sugar (I use 1 1/2 c.) 2…
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This is what I could see from the window when the sun came up this morning.
No sun and no land. All white. But more on that later. First we need to discuss Christmas. As you know I am from New Zealand. Christmas in New Zealand means cold ham, cold roast beef, salads, huge bowls of leafy greens, maybe some roast potatoes and roast kumara. Beetroot jelly. Salmon Mousse. That kind of thing. Every family has a different tradition. My mother was not a traditional kind of person.
I honestly cannot remember a recurring menu. Every year was something different. But never heavy because it was summer and we lived by the beach. And you cannot swim on a full stomach you see. We had to wait an hour after eating to go back to the beach. It was torture. So, though we would have sat down to a…
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My own Giza sourdough
Good article, as a food historian and a ” ancient bread ” expert I was pleased.
I had to add my own sourdough in the pictures.
The day began with heavy rain soaking San Francisco’s hilly streets. But as we made our way to the Ferry Plaza Farmers Market, walking along the seagull-dotted piers that jut out onto the bay, the sun began to cut through thick fog and silvery clouds. We wandered past artisanal cheese stands, organic chocolate shops and vendors hawking avocados and oranges. As the briny air wet our cheeks, a familiar craving arose; my stomach was longing for that San Francisco tradition: sourdough bread.
Related article: Love, war and the Philly cheesesteak
Sourdough is the quintessential San Francisco comfort food, with yeasty and earthy aromas wafting out of the city’s bakeries, hinting at warm loaves fresh out of hearth ovens…
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My grandfather’s favorite cake was German Chocolate. It was the last dessert I made for him before he passed away. I used fresh, local chicken eggs for the icing, that turned out rich and decadent without being heavy.
Today, when I eat chocolate and coconut together, I think of him. I bet he would like these bars. And I would give anything to be able to make a plate of these for him.
German Chocolate Pecan Pie Bars from Southern Living, Sept 2012
- 3 cups pecan halves and pieces
- 1 3/4 cups all purpose flour
- 3/4 cup powdered sugar
- 3/4 cup cold butter, cubed
- 1/4 cup unsweetened cocoa
- 1 1/2 cup semisweet chocolate chips
- 3/4 cup firmly packed brown sugar
- 3/4 cup light corn syrup
- 1/4 cup butter, melted
- 3 large eggs, lightly beaten
- 1 cup sweetened flaked coconut
Preheat oven to 350 degrees. Toast the pecans in a shallow…
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I love carrot cake and although carrot sounds healthy the cake past is not. This version swaps out the butter for yogurt and cuts back on the sugar for a moist and dense cake.
10 oz grated carrots, minced in a food processor
1 1/4 c whole-wheat flour
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1/4 tsp sea salt
1/2 tsp ground cardamom, optional
2 large eggs
2/3 c coconut palm sugar
1/4 c canola oil
1/4 c low-fat vanilla yogurt
8 oz low fat cream cheese, softened
1/4 c powdered sugar
2 tsp vanilla
2 TBSP milk
Preheat oven to 325. Spray a 9 inch round cake pan.
Combine flour, spices, baking soda and salt, set aside.
In a stand mixer, beat eggs, add sugar, oil and yogurt until light and frothy. Add flour mixture and combine…
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Yes, these are dangerous—very, very dangerous. But if you’re brave enough to always be only 15 minutes away from tiny, warm cinnamon rolls, keep reading! The moment I saw Kim’s recipe on Curtain Queen Creates, I knew I’d be making them someday . . . and today was the day! So easy, and so delicious! And while you’re visiting Kim’s blog, be sure to check out some of her other posts, like these recipes, home decor ideas, outdoor decor ideas, and beautiful tablescapes. Thank you, Kim! ♥
Hooray! It’s the weekend so let’s celebrate with cake! What better way yes? heh I don’t think anyone can really resist cake, even more so when it’s a gluten free and (almost) healthy one!
Is there a particular cake that you will never get tired of and would always go-to cause you know it will not fail you? I definitely do! This is one cake that I know that would definitely be a crowd pleaser! The chocolate olive oil cake by Nigella Lawson is simple, delicious and did I say delicious? Whenever I need to make a birthday cake for a close friend, I always turn to this recipe, top them with fresh raspberries and dust with icing sugar and viola! All ready to be consumed and put smiles on people’s faces!
All along, I’ve made it using almond meal, but I few weeks back when I needed to bake a…
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I wanted to make a fairly uncomplicated bread with a good portion of spelt flour and while I was at it I decided to add some walnuts since I love nuts and my new apprentice Max is quite the nut as well.
My wife picked up some chocolate infused olive oil on close-out at William Sonoma so I figured that along with some chocolate vinegar would be a good compliment to the mix of nutty flours along with the walnuts. I’m not sure you really end up tasting too much chocolate flavor but it did add some nice chocolate undertones to the final bread.
I let the flours autolyse with the water overnight for around 12 hours before mixing in the other ingredients and let it bulk ferment for another 12 plus hours before baking it off.
The final bread was a nice nutty, chewy bread perfect for some…
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- ½ c. Unsalted Butter, softened
- ¾ c. Almond Butter
- ½ c. Sugar
- ½ c. Brown Sugar
- 1 Egg
- 1 tsp. Vanilla Extract
- 1½ c. All-Purpose Flour
- 1 tsp. Baking Soda
- ½ tsp. Kosher Salt
- ½ c. Unsweetened Coconut Flakes
- ½ c. Whole Almonds, ground ( I ground coconut flavor almonds)
- 2 oz. Bittersweet Chocolate
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OH I miss my BREAD :)
This bread was inspired by my friend I met on The Fresh Loaf website, Khalid. His beautiful bread was a 100% whole wheat version using yeast while for my version I chose to convert the recipe to sourdough and used three different whole grain flours instead of one.
I decided to use my trusty Krups coffee grinder to make fresh ground flour for the entire recipe and I was quite happy with the results.
I used a 2 step build for the starter mixing Einkorn Ancient Whole Wheat with a Hard White Whole Wheat.
For the main dough I used one of my favorite flours Kamut which is similar to Durum but more wholesome with a stronger wheat flavor. I also used more of the Hard White Whole Wheat.
The dates are simmered in part of the water used for the main dough and I then chopped them up in the…
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Here are the ingredients you need to make the University of Missouri Extension’s ‘No-Bake Breakfast Bar’:
1 cup of peanut butter
½ cup of non-fat dry milk
¼ cup of honey or maple syrup
3 large shredded wheat biscuits or 1-2 cups of any other cereal
½ cup of chopped nuts or raisins
(Note: ½ cup of dried cranberries were also featured for the TV segment but are not required)
Mix all ingredients together in a large bowl. Pour all ingredients into an 8×8 glass pan and pack the ingredients together for a yield of 12 bars.
As summer is starting to wind down, we all need some great recipes to use up our basil plants and while a plain basil pesto is a great option, this recipe is even better! Packed with bold flavors from spinach, basil, artichoke hearts & walnut it’s a healthy and unique version of a classic. We kept this dish vegan by tossing it with gluten-free pasta and not only was it was crazy good, it was really filling too! The original recipe called for making a roux with soy milk, vegan margarine and flour but since we only had vanilla soy milk in the fridge I skipped this step. I would imagine it just serves to thin the pesto out a bit but I liked how thick ours was.
Recipe adapted from The Part-Time Vegan cookbook.
In the bowl of a food processor, combine 1 cup fresh basil leaves, 1 cup…
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For the past few weeks we have been walking past a basket of perfect looking gooseberries at our grocer and saying we need to make something with these. A version of the classic Eton Mess the tart gooseberries balance the sweetness to make this light and sunny, just like the weather.
Gooseberry & Elderflower Mess – serves 6
- 300g gooseberries, tops pinched off
- 50g golden caster sugar, plus 2 tbsp
- 2 tbsp elderflower cordial
- 600ml whipping cream
- about 100g of meringue nests, roughly crumbled
Put the gooseberries, 2 tbsp water, and 25g of sugar in a small saucepan. Cook gently until the gooseberries start to soften and break down. Taste and add as much of the remaining 25g as you need, then cool.
Put the 2tbsp sugar, the cordial and the cream into a large bowl and whisk until soft peaks form, then cover and chill.
Just before serving, roughly…
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I realize I’m a little late to the homemade ricotta game. Other food bloggers have already posted about this amazingly simple homemade cheese. And I’ve made it myself, quite often. But I’ve never been quite satisfied with the results.
Only during our recent food-focused travel to Tuscany did I realize why: I love the soft, tender, creamy Italian version of ricotta cheese. My previous experiments turned out cheese with large, dry curds and a firm texture. Delicious, but not the sensory experience I was after.
So I scouted around to find different recipes and techniques for making homemade ricotta. Some called for adding buttermilk or yogurt, which added a tang I didn’t love. Others called for stirring the milk mixture, which created larger, clumpier curds than I had in mind, or straining the ricotta for an hour or more, which created a firmer texture.
The proportion of ingredients for this…
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I saw these a few weeks ago and they have not left my head, my curiosity was peaked, I had to know. The flavor combination in a dessert was too strange to let go, but after thinking about it I realized green tomatoes don’t have a ton of flavor and would likely pick up the flavor you pair with it. I was right.
Not a lot of tomato flavor, but still super tasty, they had a comparable flavor to carrot cake, but less sweet, without as much sugar. The petite cakes are moist even a few days later. Overall I give them an A (skipping the plus as I really wanted to taste the tomato more) but certainly good enough to eat for breakfast, which is of course the international sign of good desserts.
Modified from Cooking Light 2013
- 8 ounces green tomato, cored and quartered
- 7.6 ounces cake…
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It had been quite a while that I wanted to participate in Fae’s Look I Made It! by re-making one of her fantastic recipes but with a twist. I went through many of Fae’s great recipes and the red-beet velvet cupcake was my first choice because they are so pretty. The twist I wanted to put on it was to make a savoury version of it.
Background fact: One of the most basic and common Iranian breakfasts is : (Naan) Bread, (goats or sheep ) cheese , walnuts and herbs. It is known as نون پنیر سبزی “Noon, Paneer , Sabzi” which is usually accompanied with sweet tea. It’s very healthy and to me very delicious.
Joining the two stories I decided to make the red-beet velvet cup cakes to an Iranian savoury breakfast.
Personally, I am very proud of this dish. I loved how it tasted plus the textures are…
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This post has a health warning… not for the faint-hearted!
I have been making this “pie” for years now, but very infrequently because it is just soooo decadent! Recently my friends
asked begged me to make it again for them and I agreed. You just have to spoil yourself and your guests occasionally now, don’t you? ;-) Then sadly they had to cancel that day, and I had already made this pie… well, we managed to eat half of it between us over a couple of days, but it’s definitely the kind of dessert for a crowd!
The original recipe for Banoffee Pie has a pastry base and the content varies slightly. This one is actually a Banoffee Cheesecake, the recipe coming from an ancient “Vegetarian” magazine in the 90s. Now if you’re still wondering what banoffee is, you haven’t lived! It’s a crossover dessert of caramel, bananas, cream and…
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HAPPY MOTHERING SUNDAY!
This for you Mum! :D
A shame my Mum won’t get a slice of this. I just hope it’s a sunny day for her instead. :D
When this cake came out of the oven it looked flat. Oh. Then the middle sank a little and it looked even flatter… Oh dear. Did I forget the baking powder? No! This is how it’s meant to be: no raising agents are used! And despite my initial doubts, after the first bite I was so glad I tried it. The consistency is dense, a little like a brownie, with that almost chewy texture. Its delicious almond and vanilla aroma fills the house with cosiness, and I admit that I rather fell for this little cake.
My recipe is an adapted version of the one I found on this website: http://dessertfirstgirl.com
The original recipe included almond extract, which I’m…
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The combo of fresh strawberry and banana, with the food from the heavens, chocolate, makes this granola irresistible. My recipe for granola is good, and good for you. Little do people know that the 15-year-old author of BenGusto.com is a granola maestro. This is only one of my many killer recipes for granola, which is a food I eat daily, and make every week.
I am a firm believer that dark chocolate is practically a panacea, and probably the best ingredient for desserts. You cover chocolate in something and it will automatically taste good. Even a fish head covered in chocolate may not be so bad.
This granola is best with a really dark chocolate. I suggest at least 70% cocoa. I am a dark, dark chocolate lover, so I go for about
85%. The banana creates beautiful bunches that are slightly soft. The strawberry flavor is unfortunately rather unnoticeable…
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National Date Nut Bread Day
Five Food Finds about Nuts
- Nuts are defined as a simple, dry fruit with one seed (very occasionally two) in which the seed case wall becomes very hard at maturity.
- True nuts include pecan, sweet chestnut, beech, acorns, hazel, hornbeam and alder.
- Peanuts, almonds, pistachios, cashews, horse chestnuts and pine nuts are not nuts. So the health warning on a packet of peanuts (“may contain nuts”) is, strictly speaking, untrue.
- Peanuts are actually a type of legume.
- Most forms of nuts will preserve for several years. Signs they are going bad are obvious.
Today’s Food History
1884 John Simpson Chisum died. An American cattle rancher, in 1867 he blazed the Chisum Trail from Paris, Texas to New Mexico. He developed the largest cattle herd in the United States.
1885 La Marcus Thompson of Coney Island, New York was issued a second patent for a gravity…
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A theme with my pies this year for the holidays is think simple. Don’t over think the classics. Stick with organic ingredients and enjoy my time with the family rather than sweating if a new recipe will turn out…..next year I’ll get back to being adventurous when the baby is older.
Simple & Delicious Pumpkin Pie
- 15 ounce can Organic Pumpkin
- 14 ounce can or bottle organic sweetened condensed milk (Trader Joe’s)
- 2 large organic eggs, room temperature
- 1 Tbsp pumpkin pie spice blend
- 9″ unbaked frozen organic pie crust, thawed
Preheat the oven to 425°.
Whisk the pumpkin, milk, eggs and spice together in a large mixing bowl until smooth. Place the pie pan on a baking sheet, pour the filling into the crust. Bake for 15 minutes. Lower the oven to 350° and bake for 40 minutes.
Take out and let cool on a rack fully, refrigerate…
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I realise that you were not waiting with bated breath for this recipe. Not even my Dad will be doing that. But I did say on Wednesday that I would be back yesterday, Friday, and I hate not to be a woman of my word. I plead extenuating circumstances which I won’t go into but does involve me being an unexpected and unlicensed taxi on more than one occasion, dodging an almost certain migraine in a store with poor lighting, and meeting a hastily imposed deadline. All not on the cards when I wrote on Wednesday. The day did end well though with the best staff party I can remember
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I know, I know. Those of you who bake are focused on Christmas cookies and whatnot. I get it, having already made a batch of dark chocolate biscotti myself for a cookie swap. Regardless, winter squash still abounds here in New England and Cucurbitaceae remain a regular dinner component. (And not just for me, either: check out the fabulous meals my students made this week.) So I don’t care if it’s December or not: pumpkin bread pudding is a to-die-for dessert that is truly divine, and I simply must tell you more about it.
Oh, and I couldn’t decide on the right plating, so I’m also including two other options for your viewing pleasure, as it’s really a matter of style. Here’s the second.
This glorious recipe is from Bon Appétit via Epicurious. I already used the phrase “to-die-for”—what else is there to say? Well, let’s just put it this…
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