Pepperoni Pizza Puffs Recipe TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing. Did I mention on here that I’m leading an Easter choir at my church?! I’m kind of over the moon about it. Anyway, warm wishes coming your way for a good weekend ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. So of course, when I found myself in the fruit section at the market this week trying to decide what kind of sangria to make for our weekly neighbor night, I immediately thought of sangria. …oh good grief, why had I never thought of this before? Sangria with All The Colors. The only reasonable solution, of course. ;)
My Mom’s Famous White Bread Growing up, we never had store-bought bread. My mom always made bread and was a bit famous for it. [Yes, Draper friends, this is the recipe.] Of course, I didn’t really appreciate the time and effort it took her to make bread every.single.Saturday. But church friends, family friends and neighbors gushed over the bread and sometimes conveniently stopped by on Saturdays around 3, right as it was coming out of the oven. I’m not as amazing as my mom and don’t make bread every weekend. When I’m feeling homesick, I make this. Alright, now that I’m all teary and dearly missing my mom, let’s get to it, shall we? First, you need good quality bread flour. I use a Bosch Mixer, but any mixer with a dough hook will work. In the mixer, combine 1.5 T yeast, 1/4 c sugar, 2.5 c of the bread flour, and 3 c very warm water. Next, add another 1/2 c flour, 1/2 c oil and 1.5 T salt and mix for 4 more minutes. It’s still runny after those additions. Now you’re going to add the bulk of the flour. Poof. My hints:
Recipe Box: Raspberry Fig Bars Hello! Here is my latest accompaniment to a tall glass of milk. I love these fig bars for thousands of reasons. Dough: 2 cup whole wheat flour 1 cup all purpose flour 1 cup oats 1/4 cup walnuts 1/2 teaspoon salt 3/4 tsp baking powder 3/8 tsp baking soda 1/2 tsp cinnamon 1/4 cup honey 1/4 cup black strap molasses 1 1/2 sticks cold, unsalted butter, cut into 1" pieces 4 eggs Filling: 1 1/2 cups dried figs 1/2 cup dried dates, pitted 1/2 cup fresh raspberries 1 cup orange juice 1/2 tsp ground cinnamon 1/2 tsp freshly ground nutmeg zest of 1 small orange How: Place walnuts and oats in food processor and give them a good buzz until the mixture becomes a coarse meal. While your dough is chilling, begin making the filling by removing any stems or woody nubs from the figs. Preheat oven to 375 degrees. Wholesome chronic.
Love at first bite Hi Everyone, The first time I ate a Jamaican Beef Patty was not in Jamaica it was in Guyana. But it was made by Jamaicans and it was love at first bite! More than a decade ago, Herdmanston Lodge was owned by a Jamaican couple and was called The Queenstown Inn. Each Friday they made delicious Jamaican Beef Patties that you had to pre-order at the beginning of the week. And then on Friday afternoons between 3.30 and 4, the very warm, flaky, meat sauced patties would arrive. The Jamaican Beef Patty is very different from the Guyanese Beef Patty but both are equally outstanding and I love them both for different things. The Jamaican Beef Patty is made with a flaky pastry not a short crust pastry, which is what the Guyanese Beef Patty is made with. Prepped Beef Patties (Photo by Cynthia Nelson) The meat filling for the Jamaican Beef Patty is more highly seasoned and has a sauced texture whereas the Guyanese Beef Patty is not as highly seasoned though flavourful. ● Okay. Jamaican Beef Patties
Cinnamon Sugar Pull-Apart Bread I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face. It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. I am too… and I already ate half of this warm bread. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight.
Chicken Cottage Pie with 3-Vegetable Mash I am really not a fan of Cottage Pie. You see, I like a bit of texture to my food. I like when there’s something I can bite into or something that adds a bit of crunch, and with Cottage Pie, well there just isn’t. It’s all a bit baby food-y to me. So when one of my readers asked me for an easy cottage pie recipe, I was a bit disappointed because I knew I would have to make it to see if it was really easy and really delicious. I started thinking of ways to amp up the flavour but keep the cooking time to a minimum and that’s when it dawned on me that Chicken would probably work a bit better than Beef. While developing this recipe, I spoke to my aunt who was telling me that her kids hates eating vegetables. I know that the thought of peeling 3 different types of vegetables must be a bit daunting. Serves 6-8 200g potatoes, peeled and roughly quartered 300g sweet potatoes, peeled and chopped into chunks 300g butternut, peeled and chopped into chunks
Restaurant Style Orange Chicken Alright you guys, seriously, this orange chicken tastes exactly like the best orange chicken you’ve ever had at any restaurant. I was very, very, very skeptical at first because I’ve never fried meat before and I was afraid it would turn out terribly. Kramer was adamant about having me make orange chicken that would remind me him Chinese take-out, though, and I couldn’t let him down! It was perfectly crispy and crunchy and the sauce was right on point; sweet and tangy and with a little bit of heat. I honestly can’t emphasize how good this orange chicken is. Your ingredients. Mix together the chicken, egg, salt, pepper, and 1 tablespoon of canola or vegetable oil, then add in 1/2 cup of cornstarch and 1/4 cup all-purpose flour. Heat enough vegetable or canola oil in a pot or a wok (about an inch deep in the pot) for about 5 minutes over high heat. Turn the heat to medium-high and fry the chicken in small batches so it cooks evenly. In one more bowl, zest your orange. Cook time: Total time:
One Ingredient Ice Cream | Handle the Heat