Challah Bread

Challah Bread

Recipe to be posted soon!

Bluberry Apricot Surfers

Here is another raw vegan recipe we brought to the baby shower. This one was an emergency brain storming recipe:-) I think they were thought up, made, named and plated with pictures taken within hmmmmm maybe 20min. before we left for the shower?!!? Oh and why the surfer name? Well as I was taking pictures of them, one of the apricots apple came un-toothpicked, and I said, oops apricot, you lost your surf board.........thus the name!

We had made these delicious raw vegan raspberry tarts ( to go with our truffles)..................our own concoction;-) But unfortunately they didn't feel like being eaten, and decided they'd rather be shattered on the floor with the beautiful glass plate that was displaying them so nicely!
Luckily I was able to snap a few pictures, and taste one before that tragic accident! Don't worry I'll post the recipe and pictures of them soon!
Hannah

1/2c. walnuts
1T. water more or less
2-3T honey
dash of cinnamon

18 dried apricots
1 apple, we used granny smith
2-3T. fresh lemon juice
18 blueberries
18 toothpicks




In a blender cream together the walnuts, water, honey and cinnamon till nice a creamy. Set aside.
Next, peel you apple, and slice into very thin slices you will have more then 18 most likely, so use the extras for something else!
Soak you apple slices in the lemon juice to prevent browning. Set aside.
Now, take you apricots and slit an opening across the top, create a little opening with the use of you fingers, and stuff about 1/2-3/4t. of you walnut filling into them.
Take a toothpick and skewer it though the blueberry/apricot and then into the apple.
Display them on a plate and your set!

Raw Gluten Free Vegan Truffles

This past week we were  invited to a friends baby shower, and were asked if we could bring a raw dish......................please enjoy our yummy creative idea. I guarantee even if you are not raw, or vegan, you will just fall in love with these delicious little balls of goodness!

Hannah

1c. almond butter or tahini

1/2c. cocoa powder

1/2c. chopped almonds or your favorite nut

1/2c.- 3/4c.  honey

1/2c. sesame seeds or unsweetened dehydrated shredded coconut

Mix together all the ingredients. And form into 1 in. balls and roll then into sesame seeds. You may need to add more cocoa powder, if you find it really hard to shape them. 

Place them on a cookie sheet and place in the fridge for a few hours, or in the freezer if you are planning on bringing them somewhere..........they soften as they get warmer:-) 

Yields: about 1 1/2 dozen

Happy Memorial Day Y'all

Well today our menu consists of:

BBQ Chicken on the grill

Garlic Parmesan green bean

Focaccia Bread

Water Melon 

For dessert me made:

PB and J Bars

We are also going to make some gluten free Peanut Butter cookies

Fruit Salad

And Ice Cream!

What are you making?

Grilled Pizza and Basil Pesto

Last Sunday after church, we came home and had the most delicious Pizza!

We topped off our home made wheat pizza crust with fresh buffalo mozzarella cheese, spaghetti sauce, and fresh basil from our garden! MMM!

To make grilled pizza is so easy, simple prepare you favorite pizza crust, ones that have lots of rising time work really well, because they give you a chewier texture.......but anything will do.

Roll into into your desired shape and thickness. Brush one side with oil, and place on a preheated (med. heat) grill till you see grill lines:-) and it is cooked. Flip the crust, and top with whatever you desire:-) Then close the grill and bake a few minutes longer 4-6min.

We also made a fresh basil pesto with "our" own wonderful basil that is flourishing in our new garden...................

Here is the recipe!

2c. basil

1/2c. olive oil

1/4c. walnuts

1/2c. fresh Parmesan cheese

1/2t. salt or more to taste

Puree all the ingredients in a blender or food processor till smooth..................now your ready to go!

Now here are a few grilling tips for your pizza:

When you go to make roll our your pizza crust, don't make them too big, I did that at first..........but instead, make them more like individual pizzas.

Also keep the grill lid closed while cooking the pizza. Make sure you brush the dough and the grill with Olive oil..............it really helps prevent sticking! Oh and remember, these are not like you typical pizza, don't put too many toppings on them, just enjoy the simple flavor!

-and now a few ideas of what to do with your extra pesto!

We like eating ours with crackers, on pasta, bread sticks, and warm veggie wraps!

My first time making............

Hamburger Buns!

1 Cup Water, lukewarm
2 Tbs  Unsalted butter, at room temperature and creamed
1 Egg 
3 1/4 Cups half white half wheat flour
1/4 Cup  Castor sugar
1 tsp Salt
1 Tbs Instant yeast

1 tsp. onion powder

1tsp. dried minced onions
1 Egg yolk (+ 1 Tsp water)
Sesame seeds


1. Sprinkle the yeast into the water and leave for 5 to 10 minutes, until frothy. Stir to dissolve.
2. In a big bowl, combine all the ingredients and mix well.
3. Turn the dough out on to a lightly floured working surface and knead for about 10 minutes until you've made a soft, smooth dough.
4. Place the dough in a clean and lightly greased bowl.
5. Cover it with a towel and let rise for about 1 (or1-1/2) hour, untildoubled in size.
6. Divide the dough into 8 pieces and shape each piece into a flattened ball.
7. Place the buns on greased baking sheets, cover with a towel and let rise 30 to 40 minutes, until they're quite puffy and doubled in size.
8. Preheat the oven to 375°F.
9, Glaze the buns with the egg yolk and water mixture, then sprinkle with sesame seeds.
10. Bake the buns for 12 to 15 minutes, until they are golden brown.
11. Remove them from the oven and cool them on a wire rack.

Cucumber Sandwiches

Here is the requested recipe for cucumber sandwiches.............they are just perfect. Enjoy!

2 slices of the bread of your choice (we used whole wheat)

approx. 1T. -2T. of cream cheese, you could use regular, dill and onion, or whatever you think would go!

6-1/4in. slices of peeled cucumber 

Spread the cream cheese on both spices of  bread, top with the cucumbers, stack both pieces of bread to make a sandwich, and then cut into your desired size! 

The Best Chocolate Chip Cookies

Would you ever think of putting yeast in a cookie.......................I wouldn't have thought that if you did you would have the best softest most chocolat,  yummiest cookies ever! I found this recipe on one of our favorite baking bloggers Sugarplum

So if your in the mood for the BEST EVER chocolate chip cookie, try this out!

Best Chocolate Chip Cookies Ever 

Ingredients:
1/2 cup unsalted butter
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1 teaspoon active dry yeast 
1 teaspoon kosher salt, plus additional for sprinkling
1/4 cup unsalted butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
8 ounces coarsely chopped bittersweet chocolate (60%)
3/4 cup coarsely chopped walnuts, toasted

Directions:
Melt butter in a small saucepan over medium heat; continue to cook the butter, whisking frequently, until it starts to brown and foam, about 2-3 minutes. Set aside.

In a medium sized mixing bowl, sift together flour and baking soda; stir in yeast and salt until combined.

In a large mixing bowl, using a mixer on medium speed, beat softened butter, brown sugar and granulated sugar until well combined and grainy, about 1 minute; beat in browned butter for 1 additional minute. Beat in eggs and vanilla until well combined. Reduce mixer speed to low and gradually beat in flour mixture until just combined; stir in chocolate and walnuts with a wooden spoon until combined. Chill dough in the refrigerator for 1 hour. (You could speed up this process by placing the dough in the freezer for about 40 minutes.)

Preheat oven to 375 degrees F. Generously butter a cookie sheet.

Drop 1/4 cup measures of dough onto cookie sheet, forming into large mounds, and flatten slightly. Bake at 375 degrees F. for 12-14 minutes, or until golden brown around edges. Cool 2 minutes before transferring to wire racks.

Makes 16 large cookies

More tea party foods!

Cranberry Pistachio Biscotti

Raspberry Almond White Chocolate Bread

This bread is amazing it is absolutly perfect! We made it for a tea party we hosted last Wednesday, it is just thing you need at a tea party so next time you do one be sure to make this bread.

Thank you Bake or Break for this fabulous recipe!


2 1/4 sticks butter
1 1/4 c. sugar
4 eggs
1 c. flour
1 1/4 c. almond meal( we ground our own almonds and it turned out okay, we like it better with almond meal from the store)
grated lemon zest and juice of 1 lemon
1 1/4 c. fresh raspberries
5 oz. white chocolate, roughly chopped

Heat oven to 350. Butter a 8 cup loaf pan. Beat butter and sugar until light and fluffy. Add eggs, a little at a time, until blened. Stir in flour, ground almonds and lemon zest and juice. Spoon mixture into loaf pan. Scatter berries and chocolate over batter. Bake 1 hr to 1hr. 20min. Until toothpick inserted comes out clean. Cool in pan 30 min. Then cool completely on rack . Cut into thick slices then in half if desired!

Apple Walnut Muffins with a Cinnamon Cream Cheese Spread

1 c. buttermilk
1/2 c. walnuts or raisins
1 c. Uncle Sam Cereal or oats
1 egg
1/3 c. honey
1 c. whole wheat flour
11/2 tsp. baking powder
1 1/2 tsp. cinnamon
1/2 tsp. salt
1 apple peeled and chopped

Mix together all the wet ingredients. Add dry. Fold in apple and walnuts. I also sprinkled a few walnuts on the top of my muffins.
Bake at 370 for 17-20min.

Cinnamon Cream Cheese Spread
4 oz. cream cheese, softened
11/2- 2 T. Butter, softened
1/2 tsp. cinnamon
3 T.finely chopped walnuts

Mix together till creamy. Spread on muffins!

The recipe!

White Chocolate Frosting
2 1/2c. cold heavy cream
6oz. white chocolate, chopped

Cake
2 1/4c. cake flour
1 1/2t. baking powder
2T. poppy seeds
1/4t. salt
1 1/2c. sugar
1 1/4c. sticks of butter
1 ½ T. lemon zest
2T. lemon juice
Whites from 3 eggs and 1 whole egg
1c. milk

8T. strawberry jam
1lb. fresh strawberries ( reserve 4 for decorating the top) hulled and sliced

1. Frosting: Pour 1 c. of the cream into a 4c. glass measure: bring to a simmer in the microwave, about 2min; add the white chocolate. Let stand 2min. Whisk until smooth: refrigerate till ready to use.

2. Cake: Heat the oven to 350. Line 2 (8in.) pans with greased parchment paper and grease under(paper) and sides of pans.

3. In a med bowl, whisk together the flour, baking powder, salt. Poppy seeds. Set aside.
Beat the sugar and the butter, lemon juice and zest till light and fluffy. About 3min. add the egg whites and whole egg. Mix well. Then add the dry ingredients and milk alternately till combined. Beat at med. speed for 3min. Divide batter into both pans.

4. Bake for 35-40min. until toothpick comes out clean. Cool in pans for 10min.
Loosen the edges with a knife and put on wire racks to cool completely.

5. To finish the frosting: In a large bowl, beat the chilled white chocolate-whipped cream mixture with the remaining 1 1/2c. whipping cream/heavy cream. Till stiff peaks form.

6. To assemble the cake, with a serrated knife cut each layer in half, creating 4 thin layers out of you two cakes. Put 1 cake on your desired plate, spread with 2T. of the strawberry jam, 2/3c. of the frosting, and 1/3 of the strawberries. Repeat till you get to the last layer, then spread the remaining frosting on the top and sides of the cake. Decorate with the extra berries and any other desired object.

The best cake ever................

Here is the cake we made for Mother's Day...................Lemon Poppyseed Strawberry.................recipe to come soon!

Hummus Pancakes with Tahini Dressing

1/2 c. flour
1 T. baking powder
1 tsp. salt
1/2 tsp. cumin powder
1 c. chickpeas, drained( reserve liquid)
1/2 c. tahini
1/4 c. reserved chickpea liquid
2 cloves garlic, chopped fine
1/4 c. lemon juice
2 eggs

Put wet ingredients into a blender. Blend in dry ingredients. Pulse until flour disappears. Then cook just as you would ordinary pancakes, dropping about 1/4 c. of batter onto a lightly oiled preheated skillet. Cook on both sides until lightly browned. Cool slightly.


DRESSING:
1 c. soy mayonnaise
1 1/2 T. lemon juice
1 T. tahini
1/2 tsp. cumin powder
dash of salt

Whisk together and pour over pancakes. Then top with grape tomatoes red onions or extra chickpeas. We topped our with a little feat cheese!



We also served it with sauted green bell peppers and onions! This was a very yummy filling lunch.

One BIG sandwhich

Now thats a BIG Bite!!!!

Cranberry Orange Scones

Cranberry Orange Scones 

2 cups all-purpose flour 
10 tsp. sugar divided 
1 Tbsp. grated orange peel
2 tsp. baking powder 
½ tsp. salt
¼ tsp. baking soda 
1/3 cup cold butter (or margarine) 
1 cup dried cranberries
¼ cup orange juice
¼ cup half-and-half cream
1 egg
1Tbsp. milk

Glaze

1/2 cup confectioner's sugar
1 Tbsp orange juice

Orange Butter

1/2 cup butter, softened
2-3 Tbsp orange marmalade

In a bowl, combine flour, 7 teaspoons sugar, orange peel, baking powder, salt, and baking soda. Cut in butter until the mixture resembles coarse crumbs; set aside. In a small bowl, combine cranberries, orange juice, cream, and egg. Add to flour mixture and stir until a soft dough forms. On a floured surface, knead
6 -8 times. Pat dough into an 8-in. circle. Cut into 10 wedges. Separate wedges and place on an ungreased
baking sheet. Brush with milk; sprinkle with remaining sugar. Bake at 400 degrees Fahrenheit for 10 -12 min. or until golden. Combine glaze ingredients and drizzle over scones. Combine orange butter ingredients if desired; serve with warm scones. Yield: 10 scones