It's a Good Morning Muffin

This is one of my favorite muffin recipes. I decided to make it a little bit healthy this time and they turned out great.

It's a Good Morning Muffin - adapted from Emeril

1 cup whole wheat flour
1 cup all purpose flour
3/4 cup Sucanat
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1 cup grated carrots
1 cup grated parsnips
1/4 cup golden raisins
1/4 cup dark raisins
1/2 cup chopped pecans
1/2 cup shredded coconut
1 apple peeled, cored, and chopped
2 eggs
3/4 cup coconut oil
1/4 cup applesauce
2 tsp vanilla

1. Preheat oven to 350
2. Combine dry ingredients. stir in carrots, parsnips, raisins, pecans, coconut, and apple
3. In a separate bowl combine eggs, oil, applesauce and vanilla.
4. Add wet ingredients to dry ingredients and stir until just moistened.
5. Bake in oven for 25-30 minutes. Do not over-bake.

Whole Grain Vegan Cranberry Muffins

While searching for a cranberry muffin recipe, I saw this one from King Arthur Flour. It got a good amount of reviews so I thought I would give it a try. I was pleasantly surprised and I will be making these again.

Whole Grain Vegan Cranberry Muffins - adapted from King Arthur Flour

2 1/4 cups whole wheat flour
3/4 cup brown sugar
3/4 tsp salt
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1 cup fresh or frozen cranberries chopped
1 tsp vanilla extract
1/4 cup coconut oil
1/4 cup natural unsweetened applesauce
1 1/2 cups tomato juice or blended vegetable juice (e.g. V8) ***

***I used 3/4 cup V8 and 3/4 cup orange juice

1. Preheat oven to 400 and prepare your muffin pan.
2. Combine dry ingredients in a large bowl.
3. In a separate bowl, whisk together the wet ingredients.
4. Add the wet ingredients to the dry ingredients and stir gently. do not over-mix.
5. Bake for 18-20 minutes or until the tops are lightly browned around the edges and they have domed nicely.
6. Cool on a rack

Molasses Spice Cookies

Ruth has another recital tomorrow that we got to make cookies for today. These cookies are certainly delicious and full of flavor.

Molasses Spice Cookies - from America's Test Kitchen

2 1/4 cups all-purpose flour (11 1/4oz) weigh flour for better results
1 tsp baking soda
1 1/2 tsp ground cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground allspice
1/4 tsp freshly ground black pepper
1/4 tsp salt
12 tbls unsalted butter softened but still cool
1/3 cup packed brown sugar
1/3 cup granulated sugar (plus more for rolling in)
1 large egg yolk
1 tsp vanilla extract
1/2 cup light or dark molasses

1. preheat oven to 375 and prepare baking sheets with parchment paper
2. whisk flour, baking soda, spices, pepper, and salt in medium bowl until thoroughly combined.
3. Beat butter with sugars on medium high speed for a few minutes until light and fluffy.
4. Reduce speed to medium low and add egg yolk and vanilla.
5. Reduce speed to the lowest setting and add flour mixture. Mix until just combined. Perform the final mix by hand to ensure no flour pockets remain at the bottom of the bowl.
6. Put 1/2 cup granulated sugar in a bowl. Wet your hands to prevent the dough from sticking to them.
form balls of dough about 1 1/2" size, roll in sugar and place on baking sheet.
7. Bake one sheet at a time for 11 minutes. Remove the cookies from the oven when they still look slightly was and underbaked. Cool cookies on baking sheet for 5 minutes before removing.

Little helpers love doing the pre-cleanup of licking.

...and eating

Fire Made Easy

It's starting to be winter here and get cold. The coziness of a fire is so inviting and comforting. I enjoy our fireplace for sure but I do not always have the time to make a fire.
However, with my torch (from my husband's tool collection) I can quickly make a fire.

No more piles of paper by the fireplace waiting to be crumpled and thrown in.
Just put a few pieces of kindling in and torch it for as long as you need to.

The torch trigger can be purchased at any local hardware store and attached to a small propane tank.

This is certainly a time saver.

Saturday Fun in November

Eleanor runs in the sprinklers

John and Kathy share a snack. They are becoming such nice friends.

French Bread

Ahhhh....the smell of home = fresh bread.
You know that smell of freshly baked bread is just so inviting. I think that's one of the many problems in our consumer culture. When moms stopped taking time to make bread for their families because it was more convenient to go buy it; then there was no reason to eat at home together anymore.
I am not by any means judging you if you don't make bread. I know there are plenty of moms that are caring for their families without making bread. After all, there is no righteousness there anyway.
Enough said - here is my latest.

French Bread -

1 1/4 cups hot water
1/2 cup milk (go ahead and use all water if you want. I think milk only affects the texture not so much the taste)
2 Tbs. Oil
1 Tbs. Honey
2 tsp salt
1 tsp gluten (I don't use it)
2 Tbs Lecithin (I don't use this either, I haven't found it. Instead I use one egg because it contains a good amount of Lecithin)
4-5 cups of freshly milled flour (Hard White or your choice of Hard White and Hard Red)
2 tsp. instant yeast

Combine water, milk, oil, honey, salt, gluten, and lecithin.
Add half of the flour. Mix thoroughly.
Add yeast and enough flour to make a soft dough. (Be on the safe side and don't add too much)
Let it sit for 10-20 minutes to fully hydrate the flour. (If you don't do this step, you may end up with dry crumbly bread)
With your dough hook mix on low speed for 5 mins. If the dough doesn't pull away from the sides of the pan, add more flour a couple tbs at a time. Your total kneading time should be about 8 mins.
Your dough should be tacky not sticky and not dry. Tacky means the dough doesn't stick to your fingers but it does feel moist.
Place in an oiled bowl and cover with plastic wrap.
Let rise until doubled in size.
Divide and shape into 2 loaves. Let rise again
Bake at 400 for 25-30 minutes. You bay brush the top with an egg wash and sprinkle with poppy or sesame seeds the last five minutes of baking.

Enjoy

App Exchange

It's time to share my dear friends. Tell me about your favorite apps that you have for your children. I will share mine with you. I prefer free ones of course but if it is really amazing and truly educational I might break down and spend up to $3 for it. :) Buying new apps are great motivations for point charts.

Apps for the iPad that I like
1. ABC Art Maker - draw pictures in scrapbook style and create stories, then make a video with your story.
2. Teach Me series - I think they have all the way from toddler to 3rd grade. $1.99 but worth it.
3. Draw it - simple coloring
4. Starfall  yes it's $2.99 and it is only the abc portion of the starfall website.
5. Flow Free - both my seven year old and four year old love this one. It's a great brain challenging tool. You have to connect dots on a grid without intersecting the lines.
6. Piano Notes - practice note reading skills
7. Cake Doodle - love this one. easiest way to bake without making a mess. (thank you Amy for this suggestions)

Apps for Iphone
1. Glow Puzzle - another great brain logic app. connect the dots and lines without overlapping. Ruth loves this one
2. Word Family - This is great for learning phonics.


Please let me know what great apps you have. Thank you!

Ruth's recital

Ruth participated in a little recital at a local senior citizens residence. She really enjoys playing the piano. It's so nice that she is inspired to play now.
The video and audio quality isn't great but it gets the point across.

Magic in the middles

Ruth had a little piano recital yesterday and she specifically requested that I make these cookies for it.

Yes, you guessed it. It's a chocolate cookie with a peanut butter filling.

They are called "Magic in the Middles" from King Arthur Flour

Chocolate cake anyone?

I got to make a cake for an employee's last day. This is really the best chocolate cake ever. It's Alton Brown's German chocolate cake. If you are going to make it, I will share my shortcuts with you.

(I wish I could send you a piece Grace. ;)

My little sinner

How does my 22 month old have so much attitude in one look? 

Oh have mercy Lord. 

Enjoy life!

Why does the enemy love trying to consume our minds with analyzing the past and worrying about the future? God created us to "enjoy". Be here today right now for your neighbor, friend, husband, children, etc.

Here's my Saturday morning splurge. You gotta splurge every once in awhile. 

50% Whole Grain Rustic Bread

This bread is delicious. It's from my favorite bread book so far (not that I have very many) by Peter Reinhart called Artisan Breads Every Day. What I love most about his recipes is you don't have to do any kneading. Most of his recipes require sitting overnight in the fridge for cold fermentation and flavor development.
I finished this recipe today and it was so good. (I am also a firm believer in weighing my ingredients. I believe this is especially crucial in working with freshly milled flour)

2 1/4 cups (10oz) whole wheat flour
2 1/4 cups (10oz) unbleached bread flour (I used organic artisan flour that my Costco sells :)
1 3/4 tsp salt, or 2 1/2 tsps Kosher salt
1 1/4 tsp instant yeast
2 Tbls sugar, or 1/2 Tbls honey (optional but it helps counteract the bitterness of the whole wheat)
2 cups water
2 Tbls olive oil (optional but it helps soften the bran in the whole wheat)

Do Ahead
1. Combine flour, salt, yeast, sugar, and water in a mixing bowl. If using a mixer, use the paddle attachment and mix on the lowest speed for 1 minute. the dough should be coarse and sticky. Let the dough rest for 5 minutes to fully hydrate the flour.
2. Drizzle the olive oil over the dough and mix on medium speed for 1 minute. The dough should become smoother but will still be soft and sticky and wet. Use a wet bowl scraper to transfer the dough to a clean lightly oiled bowl. Cover the bowl with plastic wrap and let the dough rest and room temperature for 10 minutes.
3. The next step is completing the stretch and fold technique in the bowl or on an oiled counter. This process should be done 4 times in ten minute intervals. Here is a link to a video of him demonstrating this technique.   
4. after the last stretch and fold, cover the bowl tightly with plastic wrap and place in the fridge overnight or for up to 4 days.

On Baking Day
Remove the dough from the fridge and 1 hour before you plan to bake it.
Preheat the oven to 550 or as high as it will go and prepare for hearth baking.
Carefully handle the dough taking care to degas it as little as possible.
I made mini baguettes, but you could make whatever you want.
divide the dough and carefully shape
Place on parchment lined baking sheet or baguette pan and let rest for about 15 minutes
Place in oven and pour 1/2 cup hot water into the bottom pan that has been preheating with your oven.
immediately lower the oven temp to 475 and bake for 12 to 18 minutes rotating the pan half way through for even baking.
cool on wire rack for at least 15 minutes. (if you can wait that long)
Enjoy!

Note: if haven't made any rustic type of bread or used the hearth baking method, please familiarize yourself with this process before diving in to this recipe.

I also made his english muffin recipe which also turned out delicious. contact me if you want the recipe. Or buy the book :)

Deck Sliding

I say as most mothers do "what are you doing outside without shoes?" Noah says, "because we can't slide across the deck with shoes on auntie."

Oatmeal To Go

My husband took a bite and said "Wow honey, these are actually good". So I will gladly share the recipe with you. I'm sure using brown sugar helped though.

Oatmeal muffins

2 cups Old Fashioned Oats
1 cup Hot milk or Hot water
2 tbls butter or oil
1/3 cup brown sugar (I'm going to try sucanat next time)
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 tsp baking powder
1 tsp vanilla
2 eggs

1. Combine oats with hot milk or water and butter or oil. let sit for about 15 minutes to cook a little.
2. Combine rest of ingredients and then add to oat mixture.
3. Divide evenly into muffin tin. Use liners or grease your pan first. (or get a USA muffin pan and you don't have to grease or use liners.)
4. Bake at 350 for about 20 minutes

Note: I only got 9 small muffins out of this batch. I think you could double it and have larger muffins.

Additional notes: I now double this recipe and get 12 good sized muffins. I also found that they should be kept in the refrigerator if not eaten within two days.

Roasted Smashed Potatoes

You can always find new ways to cook red potatoes right? Especially if you are like me and buy the 10lb bag from Costco and it takes a month to use them all.

Roasted Smashed Potatoes (approx time - 90 minutes)

(This recipe is designed to work with potatoes 1 1/2 to 2 inches in diameter. It is important to make sure the potatoes are cooked through so that they will smash.)

2 pounds small red potatoes
6 tablespoons extra virgin olive oil
1 teaspoon chopped fresh thyme (optional)-i prefer granulated garlic on potatoes)
salt and pepper

1. Adjust oven racks to top and bottom positions and heat oven to 500.
2. Arrange potatoes on rimmed baking sheet, pour 3/4 cup water into baking sheet and wrap tightly with aluminum foil.
3. Cook on bottom rack until paring knife or skewer slips in and out of potatoes easily (poke through foil to test), 25-30 minutes.
4. Remove foil and cool 10 minutes. If any water remains on baking sheet, blot dry with paper towel.
5. Drizzle 3 tablespoons oil over potatoes and roll to coat.
6. Space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking sheet, flattening potatoes until 1/3 to 1/2 inch thick.
7. Sprinkle with thyme or garlic, season with salt and pepper and drizzle evenly the remaining 3 tablespoons of olive oil.
8. Roast potatoes on top rack for 15 minutes, then transfer potatoes to bottom rack and continue to roast until well browned, 20 to 30 minutes longer. Serve immediately.

Delish!

Grilled Pizza

Here is a recipe for whole wheat pizza dough that is good. I have made quite a few bad ones to know that this one works. Make the dough the day before you plan to use it - this is critical to ensure correct flavor development.

Whole Wheat Pizza Dough
adapted from America's Test Kitchen
Go Ahead and look up their original recipe "Thin-Crust Pizza" you'll probably find it on someone's blog.

3 cups (16 1/2 ounces) whole wheat flour (I used fresh milled so I weighed it and added about another 1/4 cup)
2 teaspoons sugar (I didn't substitute this time with Sucanat since it was such a small amount)
1/2 teaspoon of instant yeast
1 1/3 cups ice water (more if using fresh milled flour)
1 tablespoon oil, plus more for the counter (I use EVOO)
1 1/2 teaspoons table salt

Instructions

1. FOR THE DOUGH: In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.

2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.

At this point you can decide to grill the pizza, which I recommend and use a pizza stone or follow the directions below for baking it.

4. TO BAKE THE PIZZA: One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 5 inches below broiler), set pizza stone on rack, and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.

5. Coat 1 ball of dough generously with flour and place on well-floured countertop. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center. Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured peel and stretch into 13-inch round. Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4-inch border around edge. Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat step 5 to shape, top, and bake second pizza.

We had a grand evening with Paul & Sherrie.

Homemade Marshmallows for dessert

Cookie smores -(what a good idea Sherrie!)

We are so blessed!

Multi-Grain Pumpkin Waffles

These are actually really good. This is a definite repeat recipe for me.
Here it is...another winner from Heavenly Homemakers

Multi-Grain Pumpkin Waffles or Pancakes 

1 cup sorghum or barley flour

1 cup buckwheat flour
1/3 cup millet flour
1/3 cup brown rice flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cup pumpkin puree 
4 tablespoons melted butter or coconut oil
4 tablespoons maple syrup or sucanat
1 teaspoon vanilla extract
2 eggs
2 cups milk (or coconut milk if you’re going for dairy free also)

Whisk together dry ingredients.  Beat the wet into the dry ingredients to combine.   Cook the batter in a waffle iron – greasing well between each batch.  Or, add a few extra tablespoons of milk and cook the batter into pancakes.

I usually have leftovers whenever I make waffles. They freeze well. Just put them directly into the toaster until perfectly fresh and warm again.

Ways to save Money

Hi friends, here is a resource I found that may help you in your grocery shopping.
Azure Standard

They are an online retailer and reasonably priced in everything. It's like shopping online at a natural food store. 

(They don't operate like Amazon where you can order whenever and get it in two days because you didn't plan well and you needed it yesterday. -oops did I just expose myself?)

Azure Standard is based in Duluth, OR and they make deliveries in alot of states on a monthly basis. There is a minimum $50 order. The few items I price checked were way cheaper than my local stores - even Amazon. They carry great brands too.

Have Fun! If they delivered in my area I would be a big customer.

Chicken Fajitas

I found this recipe on Taste of Home. It is actually really good. I didn't take any pics though.

Chicken Fajitas

• 4 tablespoons Extra Virgin oil, divided
• 2 tablespoons lemon juice
• 1-1/2 teaspoons Kosher salt
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/2 teaspoon crushed red pepper flakes, optional
• 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
• 1/2 medium sweet red pepper, julienned
• 1/2 medium green pepper, julienned
• 4 green onions, thinly sliced
• 1/2 cup chopped onion
• 6 corn or flour tortillas, warmed
• Shredded cheddar cheese, taco sauce, salsa, guacamole and sour cream

• In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.

• In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

• Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.

• Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream. Yield: 6 servings.

Dancing Dinner

Well, you know how it can be...sitting at dinner telling your children to "just sit still and eat!"
Tonight I thought - if you can't beat 'em then join 'em, and it was quite fun. :)

Mexican Monday Goodness

I recently started cooking Mexican two nights a week instead of one. I personally love Mexican and would eat the same thing all the time; but I am searching for ways to make it even more appealing for my husband. I have two recipes to share with you - My easy Spanish rice and Black Bean Salsa.

I really like rice. I mean I'm one of those strange people who will enjoy eating a bowl of totally plain rice. Therefore I am a bit picky about the texture of my rice. I will not eat mushy rice (which it seems most spanish rice turns out mushy.) Here is my quick and simple version.

Easy Spanish Rice
1 1/2 cups long grain brown rice
half of a small onion diced
3 cups chicken stock (I use the the "better than bouillon chicken base" from Costco)
2 Tbls tomato paste
Extra Virgin Olive Oil

1. Toast rice and diced onion with oil in a saute pan with a lid.

2. Mix tomato paste with your chicken stock and carefully add to the pan.

3. Bring to a boil

4. Cover and simmer for approximately 45 minutes.

Here is another recipe I found today and made it as a quick appetizer. According to the source it can be served as a meal.

Black Bean Salsa

1 can black beans drained and rinsed
1 can corn (get the can that lists only corn and water in the ingredients)
1 small onion chopped fine
Limes
Blue Corn Chips

In a large bowl mix all ingredients.
Squeeze lime juice all over.
Season with salt and pepper and whatever else your creative juices want to add.

Even squirt some fresh salsa on it.

Enjoy with Blue Corn chips.

Almond Butter..or..Peanut Butter?

I've always liked peanut butter way more than almond butter. Here is my latest experiment in making almond butter.
 I think the key difference is blanched almonds.

Ingredients:
Raw Blanched Almonds
Sea Salt
EV Olive Oil
Honey

Follow Jenny's instructions

Roasted the almonds, blend in food processor and add flavorings when it has become butter.

It tastes so creamy like peanut butter.

Soft Chewy Caramels with Sea Salt

At this past wedding, I made a truffle tower - I have yet to find a finished picture of it. I made three different flavors. Of those three, all the caramels were the first to go, so here is the recipe for you all to make them at home and eat to your hearts content.

Salted Caramels

1 cup Heavy cream
5 Tbls unsalted butter
1 tsp sea salt
1 1/2 cups granulated sugar
1/4 cup water
1/4 cup light corn syrup

special equipment - parchment paper, candy thermometer

Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly oil parchment.

Bring cream, butter, and salt to a boil in a small saucepan. (I just put it all in a pyrex beaker and used the microwave)

Boil sugar, corn syrup, and water in a 3 to 4 quart heavy saucepan. stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.

Carefully pour in cream mixture (mixture will bubble vigorously) and simmer, stirring frequently until caramel registers 248F on the thermometer.

Pour into pan and cool for 2 hours. Cut into 1-inch pieces, then wrap in a piece of wax paper.

Alternatively - dip each caramel in chocolate and sprinkle salt on immediately after dipping before the chocolate sets.

(NOTE - I did not use a baking pan. I have a really nice mold made by Truffly Made)

Here is the truffle tower. (Thank you Sarah)

Delicious Whole Wheat Bread

I experimented today and I am always so glad when my experiments turn out. I merged Amy's honey bread with my existing whole wheat bread recipe.
This fits almost perfectly in a 2lb loaf pan.

Whole Wheat Bread

1 1/2 Cups warm water
1/3 cup Olive Oil (EVOO)
1/3 cup honey
2 tsp salt (I like to use Real Salt)
1 generous cup of old fashioned oats
3 1/2 - 4 cups fresh milled whole wheat flour
1 Tbs Yeast (I use instant yeast)

Combine water, oil, honey, and salt.
Add half the flour, the oats and the yeast and stir well.
Add the rest of the flour. Let rest for about five minutes for the milled flour to absorb the liquids.
Knead until smooth and elastic.
Let rise until double.
Shape into loaf and let rise again.
Bake for 30 mins at 350.

Wedding dessert table

In all the excitement of the wedding, I didn't take any pictures of the dessert table we worked on. Thankfully my sister did though. I think it was beautiful...

Great things can be accomplished with LOTS of help.

Oven pancakes

After a couple long weeks of wedding preparation and child neglecting, I decided to make a special breakfast for my girls. I adapted this recipe from Ina Garten Tri-Berry Pancakes.

Topped with fresh berries and a bit of raspberry sauce I had left over.

She really liked it. 

Oven pancakes

2tbls unsalted butter plus more for dishes

3 large eggs

1/2 cup milk plus 2 tbls

3/4 cup fresh milled hard white wheat flour

1 tsp vanilla

3/4 tsp kosher salt

Preheat oven to 425

Place 1 tsp of butter in each dish. ( I used 6 small ramekins) put in the oven so the butter melts.

Whisk eggs at medium speed until blended. Add milk. Slowly add flour, vanilla, 2 tbls melted butter and salt and mix until smooth.

When the butter is melted in the dishes, use a pastry brush to evenly coat the sides of the dish.

Divide the batter evenly between the dishes and bake for approximately 12 minutes until puffed and lightly browned.

Serve with fresh berries and maple syrup.