Slice it up

Roasted Garlic Grilled Flatbread

1 1/4 tsp active dry yeast

1 cup water, slightly warm (100-110F)

1 3/4 cups all-purpose flour, or wheat plus more for dusting

1/2 cup barley flour

1/2 cup cake flour

1 1/2 tsp salt

2 tsp sugar

1 tbsp dried, minced roasted garlic (or fresh roasted)

olive oil and sea salt, for topping

In a small bowl, combine yeast and water. Stir to dissolve.In the bowl of a food processor, combine flours, salt, sugar and garlic and pulse to blend. Then, turn on the motor and gradually stream in the water/yeast mixture. Continue to whizz dough for 1-2 minutes, until dough becomes very smooth and satiny (feel free to stop the motor and check the texture with a touch). Add an extra tablespoon or two of all purpose flour if the dough becomes too sticky or if the humidity is very high in your area.Divide dough into four pieces and shape each into a tight ball. Place on a very lightly floured surface and cover with lightly oiled plastic wrap or a slightly damp, clean dish towel. Let rise for 1 hour, or until doubled in size.Working with one ball of dough at a time, place on a lightly floured surface.Flatten the dough into a thin disk, stretching the edges gently until the dough is about 1/4-inch thick. Shape is unimportant, but rustic breads look a bit prettier!Place dough on a tray and repeat with remaining dough balls.Turn on your grill, heating it up to 500F (or “high” if yours doesn’t have a reliable temperature gauge).Grease grill lightly with oil or cooking spray. Place each piece on the grill and close the top of the bbq. Cook for 2-3 minutes on each side, cooking until browned.Keep the grill closed for the first minute or so to help jump-start the cooking process (so all the heat doesn’t escape). Brush second side with olive oil and sprinkle with sea salt before removing from the grill to serve.
Makes 4 flatbreads; serves 4-8.

I did not have a food processor, so I just used out mixer.

Eggplant Parmesan

INGREDIENTS
2 eggplant, peeled and thinly sliced
4 eggs, beaten
4 cups Italian seasoned bread crumbs
4-6 cups spaghetti sauce, divided
1 (16 ounce) package mozzarella cheese, shredded and divided
1/2 cup grated Parmesan cheese, divided
1T. fresh basil



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side.
In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top.
Bake in preheated oven for 35 minutes, or until golden brown.

TWD~Cherry Rhubarb Cobbler

Well I would have to say we really enjoyed this weeks recipe much better then last week! The rhubarb and cherries were excellent together, the tart rhubarb with the sweet cherries, perfect! It also worked out well because my Moms birthday was this week and her favorite fruits are cherries and rhubarb. We did add a zest of one orange to the dough and added some more fruit as it seemed to need more filling. We also cut the cobbler dough into hearts for a more girly feel for her party! All together I really liked it but would have to say I enjoyed the mixed berry cobbler we made a few weeks ago better. (for TWD) Oh, I almost forgot since we are living in Texas we have not been able to find any rhubarb, the last week when we found out that we were supposed to make this we realized that our parents were going to Michigan for a surprise anniversary party for some friends so we asked our Mom to try and find some, she returned with lots of rhubarb and fresh cherries! Perfect for our cobbler! So we had imported fruit:)

Esther

Cherry Rhubarb Cobbler with Rhubarb Crumble Ice Cream !

We also mad some rhubarb crumble ice cream to go along with our cobbler, WOW is all I can say! It was really amazing. To get the recipe go to http://www.mevrouwcupcake.com/ .

Chewy Chunky Blonde Brownies

I just realized but we have no blondie brownies on our website. In fact I have only made them one other time and they did not turn out, so I was a little leary on trying this recipe. But this recipe turned out fabulous, I changed the recipe a little and put macadamia nuts instead of walnuts, I really love walnuts but macadamia nuts are also one of my favorites and my Mom just bought a huge bag because they were on sale so I decided use those instead, and I'm glad I did.

Esther

2c. flour
3/4t. baking powder
1/2t. baking soda
1/2t. salt
1c. softened butter
1 1/2c. brown sugar
1/2c. sugar
2 eggs
1t. vanilla
6oz. chopped semisweet chocolate
1c. Heath toffee bits or butterscotch chips
1c. coarsely chopped macadamia
1c. sweetened shredded coconut

Heat oven to 325. Butter a 13x9 in. pan. Whisk together the dry ingredients, set aside. In a mixer beat butter on medium speed till smooth and creamy. Add both sugars and beat for another 3 min. or until well incorporated. Add eggs one by one, beating for 1min. after each addition, then beat in vanilla. Reduce the mixer speed to low and add dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chips, nuts and coconut. Scrape the batter into buttered pan and use the spatula to even the top as best as you can. Bake for about 40 min., or until knife inserted in the center comes out clean. The blondies should pull away from the sides of pan a little and the top should be a nice honey brown. Transfer the pan to rack and cool 15 min. before turning the blondies out onto another rack. Invert onto a rack and cool the blondies to room temp. Cut into 32 bars.