This was so easy to make and tasted great. And…. it was the first ‘recipe’ I made from scratch myself!
The edamame come out slightly crunchy and full of flavor. The minced ginger are especially tasty.
- 8 oz frozen shelled edamame
- 1 T minced fresh ginger (essential!)
- 1 1/2 T soy sauce
- 1 T canola oil
- salt and fresh ground pepper
- preheat oven to 375 F.
- rinse the edamame in a sieve under lukewarm water to thaw. pat dry in a paper or clean dishtowel.
- in a small bowl, toss edamame with oil, soy sauce, and ginger.
- spread mixture evenly over baking sheet and sprinkle with salt and pepper.
- cook for 30-40 minutes, until they become golden, stirring every 10 minutes.
I seem to be a little rusty at the baking lately. First my Pugliese and now these…
I woke up this Sunday morning with a HUGE craving for scones. So I consulted my nearest cookbook and was dismayed to find just as much flour as butter in the recipe. So I ran the other way and replaced all of the butter with applesauce. I found dried buttermilk on my last trip to Whole Foods and used it for the first time in this recipe. The stuff is SUCH a good deal. Less than $4 for 15 Cups worth of buttermilk – and it won’t go bad for a long time. We have bought a lot of buttermilk whilst married and I think we may have only finished off one container of it before going bad. I digress. These scones tasted better than they looked. They had a sorta ‘healthy’ taste, but still good.
- 3/4 C rolled oats
- 1 C wheat pastry flour
- 1 C all purpose flour
- 1/3 C raw sugar
- 1 generous t cinnamon
- 1/2 t baking soda
- 2 t baking powder
- 3 1/2 T unsweetened applesauce
- 1/2 C dried currants
- 2 eggs, beaten
- 1 generous t vanilla extract
- 2 T buttermilk powder + 1/4 C water + extra for glaze -OR- 1/2 C buttermilk + extra for glaze
- 3 T brown sugar for glaze
- 1 t cinnamon for glaze
- preheat oven to 350°
- Mix dry ingredients together. Add the applesauce and mash it in with your fingers until the mixture resembles a course meal. Add the currants (or whatever dried fruit you prefer).
- Lightly beat the eggs, add 1/4 C water, and vanilla. Add the wet ingredients to the dry, and using a fork, mix into the dry mixture until it forms sticky dough
- turn out dough onto lightly floured counter, and with floured hands, gently form into 8 inch dia. circle.
- cut into 8 slices, and transfer to a parchment-covered or greased) baking sheet.
- glaze scone wedges with extra buttermilk, then sprinkle with brown sugar and cinnamon mixture.
- bake 18 min in preheated oven.
Filed under: BBA Challenge, BREAKFAST, DESSERT, SNACK | Tags: bread, cranberries, currants, raisins, walnuts
FINALLY! I got back in the kitchen and made some bread! It feels like ages. I have been away the last two (three?) weekends and just couldn’t wait till this weekend to get back into it. I have been doing more cooking than the blog suggests, but it takes more than i have these days to post every good thing i eat. Maybe this weekend i will get around to retro-posting some highlights.
This was not a good recipe to choose to make during the week after work. Especially not while making dinner, trying to bike on the trainer for an hour, and getting up at 6 to run before work the next morning. I think the bread came out pretty well, but I sacrificed the run.
My experience of this bread was ruined from the start by the perfectly delicious Panettone that I ate last Christmas. It was my first ever panettone experience. One of our consultants shelled out hundreds of dollars to ship us (us = the architecture firm i was working in) – a REAL Milanese Panettone. Despite it’s massive size, the crumb was as airy like a croissant with a perfect distribution of candied fruits and nuts.
My first panettone probably weighed 20 lbs. and I can only imagine that it had baked for hours. My petit panettone on the other hand, took roughly 40 minutes. I checked at 20, 25, and 30 waiting for the tops to be golden brown, and i think 40 minutes was a bit too long and dried them out too much. The big one (below) took about 1:20 and seems just right (texture-wise, i know it isn’t pretty). I don’t have a thermometer for it yet, but I know my oven is on the cool side. I was VERY glad i chose to use my mixer for the whole kneading process on this one. It was sticky, tacky dough (I may have been heavy handed with the rum) and i would have added too much flour had i kneaded by hand.
This bread in particular has made me appreciate the amount of quality control that goes into professional baking. To make this bread come out consistently good WHILE making a profit on the effort must be a real challenge.
These were sooo good! I was worried that they would come out too carrot-y, but they were GREAT! Next time i would consider adding whole or ground flax seeds, and more carrots and oats.
- 1 1/4 C all purpose flour
- 1/2 C brown sugar
- 2 C oats
- 2 C grated carrots
- 3/4 C raisins
- 1/2 C unsweetened applesauce (no oil!)
- 1 egg
- 1 t cinnamon
- 1/4 t nutmeg
- 1/2 t baking soda
- 1/2 t salt
- Preheat oven to 350 F. Mix together egg, applesauce, and sugar in a large bowl. Combine flour, baking soda, and spices in another bowl.
- Stir dry ingredients into wet ingredients then add carrots, raisins, and oats. (add more oats as needed)
- Bake for 12-14 minutes in preheated oven, or until cooked through. Eat immediately!
This is my first experience with the ‘Bread of the Month‘ (BOM) group on Facebook. Based on this experience, it will not be my last. This pumpkin gingerbread was so easy and good! And festive!
- 3 C sugar (that’s right)
- 1 C canola oil
- 4 eggs
- 2/3 C water
- 15 oz. canned pumpkin puree
- 2 t ginger
- 1 t allspice
- 1 t cinnamon
- 1 t ground cloves
- 3 1/2 C all purpose flour
- 2 t baking soda
- 1 1/2 t salt
- 1/2 t baking powder
- 1/2 C chopped walnuts (optional)
- combine oil, sugar, and eggs in a large bowl and mix until smooth. Add water, stir in water, then pumpkin, then spices.
- Combine flour, baking soda, powder, and salt in a medium bowl.
- Stir dry ingredients into wet ingredients just until they are mixed through.
- Pour into greased (spray oiled) loaf pan + muffin tin, sprinkle with chopped walnuts if desired, and bake until a cooked all the way through – about 50 min. for muffins, 70 minutes for the loaf.
I made this a few days ago, but what better time to pull out old recipes than when I’m out of cooking commission? Joe even had to tend to our pizza dough last night!
This semi-spicy fig jam recipe goes best with cheese. The best I could do at the time was cheddar, and sadly the best crackers i had around were saltines. It was very, very tasty – the only shame is that the cheese and crackers didn’t do the good jam justice.
- 1 1/2 C diced fresh figs (6-10 figs, depending on the size of the figs)
- 1/2 C seeded, peeled orange, diced (up to 1 small navel orange diced)
- 1 1/2 C of sugar (I used 1 C)
- 1 1/2 t grated orange peel
- 3 T lemon juice
- 1/4 t ground ginger
- 1/4 t ground cloves
- 1/2 t cinnamon
- 1/2 t butter
step 1:
Combine all the ingredients in a microwave safe container and let it sit for 30 minutes. This lets the fruit macerate in the sugar.
step 2:
Microwave on high for 7 minutes, stop cooking, and stir. Continue cooking for another 6 minutes, stopping to stir ever couple minutes. After a total of about 13 minutes, the mixture should become viscous.
step 3:
Test the jam’s viscosity with a spoon. If the liquid begins to firm up before it drips, it is done. I plan to finish eating mine within a week, so I have it refrigerated in a plastic container. If you want to save it long term, check out the USDA canning guidelines here.
BBA #17
These ‘crackers’ were really tasty! The dough was just as Peter Reinhart described; silk smooth and hard, yet relatively elastic. I was worried when i first started kneading because the dough took a while to homogenize. Eventually it did come together and pass the windowpane test.
After it FINALLY doubled (after profing for about 2 hours), I rolled it out to esentially cover the sheet pan (the book said to make a 12″ x 15″ rectangle), yet the dough was still too thick. Next time , i will cut the dough in half before rolling it out and roll it until about 1/8″ thick. I topped the crackers with four different spices: black sesame seeds, garlic-ginger medditeranian spice blend, paprika, and kosher salt., and sliced the sheet into diamond shapes before baking. They baked for about 25-26 minutes and tasted GREAT with red pepper hummus.
Here is the link for FLICKR photos!
BBA #11 | Celebration Bread
I finally got around to making this celebration bread (I baked challenge #15 last weekend)! I would not feel like I had conquered the Bread Baker’s Apprentice if i never baked this bread. In part, I blame Joe for my procrastination. He did not like the Artos (Greek Celebration Bread) I had made way back when for challenge #2, and has been trying to convince me to skip it entirely. Now that i have baked it, it has turned into one of his favorites!
More than half the loaf is gone. I personally thought it was about 10 x better than the Artos. Either my baking skills have drastically improved, or using the lemon extract, or both made a big difference. The extract smelled amazing. The bread had a lot of flavor and was just the right amount of sweet, between the 3 T of sugar and dried cranberries. I think this will make great french toast (or regular toast) in the morning and it will definitely make an appearance at Thanksgiving! Thank you Peter Reinhart!
As a side note: I had to go out during the day, so after shaping the loaf, I kept it in the refrigerator for about 4 hours. I took it out when i got home and let it warm up/ proof on the counter for 90 minutes (partly while preheating the oven).
More photos coming soon on FLICKR!
Thank you 101 Cookbooks! (click link for recipe). I would have never thought to make this otherwise. I didn’t have any jalapenos on hand, and we are moving in a week so i didn’t want to go buying anything new. I just added a couple of dashes to substitute the spiciness.
Honestly, though, i had a little trouble executing this recipe properly. I think. When i poured the buttery-lime mixture over the bagged popcorn, it got almost immediately absorbed by the pieces on top. When shaking the paper bag, the remaining pieces only got moderately moistened when they brushed against the soggy top pieces. The pepper mixture distributed pretty well. Baking at 350 F for 7 minutes didn’t even come close to drying out the soggy pieces.
My next popcorn endeavor will be salt and vinegar, which i sampled post-race at the Charlottesville Ten Miler this year… Hopefully those won’t be so soggy.
I have been baking so much with the BBA challenge lately, that i have ceased all other baking. I completely forgot that i have not made my Chocolate pretzels since starting this blog. We finished up our corn muffins pretty quickly, and today, i had a hankering for these. By the time i finished writing this post, i have had more than my fair share of these cookies. I’ll run them off tomorrow!
- 1 1/2 t instant espresso powder
- 3 T boiling water
- 1/2 C unsalted butter, softened
- 1/2 C granulated sugar
- 1 t vanilla extract
- 1/2 t sea salt
- 1 large egg
- 2/3 C unsweetened Dutch-process cocoa powder
- 1 3/4 C all-purpose flour
- 1 large egg yolk
- 2 packets Sugar in the Raw, for sprinkling
1. Stir espresso powder into the boiling water until dissolved; set aside. Meanwhile, put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until creamy. Mix in vanilla and salt. Reduce speed to medium-low. Mix in egg, cocoa and dissolved espresso. Gradually add flour, and mix until a smooth dough forms. Turn out onto a piece of wax paper; pat into a square. Wrap dough, and refrigerate until cold, about 30 minutes.
2. Divide dough into 24 equal pieces. Roll into balls. Shape balls into 9 or 12-inch-long ropes. I just rolled them out on the wax paper that they the dough was refrigerated in to save on clean up. Twist each rope into a pretzel shape. Space evenly on baking sheets lined with parchment paper.
3. Preheat oven to 325 degrees. Whisk egg yolk with 1 teaspoon water in a small bowl. Brush cookies with egg wash; sprinkle with sugar in the raw. Bake cookies until dry, about 14 minutes. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week (but they won’t be around that long).
two skinny jenkins 