You may remember last month when I shared the delicious Spiced Pumpkin Loaf recipe. Each month I am pared up with another blogger and asked to pick a recipe off their blog to create and write about. It’s a win-win situation. I find out about a new blog and a get to make a new recipe at the same time!
This month I was pared up with Jess’s blog Simple, Clean & Homemade. Her blog is relatively new, she started it in March 2012. It was a challenge to herself to try out new recipes that she never though she would make. I’m certainly glad she started writing and I am thrilled to have found her blog and had the opportunity to try one of her recipes.
It was hard to choose just one recipe, as they all look delicious. However we were having family for the weekend and her Salted Oatmeal Chocolate Chip Cookies recipe looked just perfect to have on hand. I made the recipe just as Jess wrote it. what intrigued my about this recipe was that Jess mentioned that these cookies were ot overly sweet, despite the large quantity of chocolate. The salt brings out the flavor of the chocolate without making the cookie too sweet.
Salted Oatmeal Chocolate Chip Cookies
Ingredients (4-6 dozen cookies)
In the food processor or Vitamix flour canister, blend oats into a fine flour.
Cream the butter and sugar in a stand mixer or electric hand mixer. Add vanilla and eggs. Beat until fluffy. Add salt, cinnamon, baking powder, and baking soda. Beat to incorporate. Slowly add flour and blended oats. Beat to combine. Add chocolate and beat until evenly dispersed.
Roll into balls and store in a plastic container. Store in the refrigerator for at least 2 hours. I was running out of time so I formed the cookies into balls and put them right on the cookie sheet. I then sprinkled them with the salt and baked them right away.
Heat oven at 375 degrees. Break the cookie dough balls in half and stack them broken side up. Sprinkle with Pink Australian Flake Salt.
Place on an ungreased baking sheet. Bake at 375 for 8-12 minutes. Remove from the oven and place on a cooling rack. Allow to cool about 2 minutes before removing them from the pan.
The cookies were a big hit! This is definitely a recipe I will make again. Warm from the oven they were amazing! Can’t beat the sweet salty combination!
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I love the different seasons. I especially love spring with the abundance of green everywhere and the fresh fruit, which starts to appear in the garden and at the farmers markets. Although it’s still a little early for strawberries in Vermont, this fresh spring salad with berries is perfect for that first dinner cooked on the grill. We ate this salad with grilled chicken the first night and the next night I served it with slices of grilled chicken on top of the salad. Both were delicious.
Fresh Raspberries and Blackberries
½ cup slivered almonds, toasted
¼ cup oil
1 Tbsp red wine vinegar
1 Tbsp orange juice
1 Tbsp honey
1 tsp grated orange peel
1 tsp Dijon mustard
¼ tsp salt
1/8 tsp pepper
In a large bowl, combine the greens, berries and almonds. Combine the remaining ingredients in a jar and shake well. Drizzle dressing over the salad and toss to coat.
Leftover salad is wonderful with sliced chicken.
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A few weeks ago I shared my Amazing Sourdough Biscuit recipe, another favorite way to use my sourdough starter is making bread.
This recipe is very simple and you can add all sorts of things to the batter to change the taste. The recipe is adapted from a recipe I found on the King Arthur website.
Rustic Sourdough Bread
1 cup of fed sourdough starter
1 ½ cups of lukewarm water
2 tsp instant yeast
1 Tbsp sugar
2 ½ tsp salt
5 cups all purpose flour
2-3 Tbsp Tuscan Sunset seasoning from Penzey Spices
Combine all the ingredients and knead to form a smooth dough. I used my Kitchen Aid mixer. Place the dough in a bowl, cover the bowl and allow the dough to double in size, about 90 minutes.
Gently shape the dough into two logs about 10 inches long.
Place on a lightly greased parchment-lined baking sheet. I used my baguette pan.
Cover and let rise until very puffy, about one hour. Toward the end of the rising time, preheat the oven to 425. Spray the loaves with lukewarm water. Make two fairly deep diagonal slashes in each loaf. I made several slashes in the long loaves using a serrated bread knife.
Bake the bread for 25-30 minutes; until it’s a very deep golden brown. Remove from the oven and cool on a rack.
Couldn’t wait, while it was still warm I enjoyed a slice with some butter! (Well perhaps too much butter!) Yum!
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The majority of the time I cook from scratch. However, some of my recipes use some pre-made ingredients. Like my chicken masala recipe. For those nights when I don’t have a lot of time and want to have a quick dinner on the table I use curry sauce from a jar! Never fear I make a few additions and the end result is very much like a dinner made from scratch and just as tasty.
Chicken Masala and Vegetables
1 pound of boneless chicken –cut into chunks, raw or can use leftover chicken
1 cup Zucchini – sliced
1 cup Carrots – peeled and sliced
Jar of Masala Sauce
Take a large pan and sauté the chicken chunks until done. Remove from pan and set aside.
Take sliced carrots and sauté in the same pan.
When almost done add the zucchini and continue cooking until vegetables are crisp tender.
Add the chicken to the pan and pour in the jar of sauce.
Use enough sauce to your liking. Heat through and serve immediately. Excellent served on rice.
Recently our oldest daughter was visiting us. While she was staying with us she made the most delicious batch of homemade graham crackers. They were so much better than store bought graham crackers. She found the recipe on the Weelicious.com website. They are so easy to make in just a short amount of time you can be enjoying a batch!
Homemade Graham Crackers
Adapted from weelicious.com
1 cup whole wheat flour
1 ½ cups all-purpose flour
½ cup dark brown sugar
½ tsp salt
1 tsp cinnamon
1 tsp baking soda
½ cup butter, chilled and cubed
¼ cup honey
¼ cup water
Preheat your oven to 350 degrees.
In your food processor or mixer combine the first six ingredients. Add the cubed and chilled butter to the mix and pulse/mix until it resembles coarse meal. Add the honey and water and continue to mix until it is well combined.
Remove and shape the dough by rolling it out until ¼ inch thick. Cut into crackers or shapes.
Place dough on a parchment lined baking sheet and bake for 15 minutes. Cool and serve.
Store in an airtight container.
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This is my second month participating in the recipe swap. Each month I am pared up with another blogger who writes about cooking. My task is to pick a recipe off of her site, make it and then write a post about my outcome. For me it’s a win-win situation. I learn about a new blog and a new recipe and someone else learns about my blog! Last month I made Muffin Meat Loaf. This month I was pared up with a blog called Dessert Now, Dinner Later written by Amber. Amber is a young stay at home mom busy raising her darling children, a girl and a boy. She has all sorts of delicious sounding recipes on her blog, not only desserts but dinner ideas as well. It was hard to pick just one.
However since I’ve been participating in Spring Pantry Challenge and trying to use up items from my pantry and freezer I decided to make her Spiced Pumpkin Loaf with Cinnamon Brown Sugar. I love pumpkin bread and this sounded like an amazing recipe. I had some frozen pumpkin on hand in our freezer, which I put to good use. I was not disappointed; the bread came out moist and delicious. If you are a fan of pumpkin bread give this recipe a try!
Spiced Pumpkin Loaf with Cinnamon Brown Sugar Glaze
1 3/4 cup flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
1 Tbsp Pumpkin Pie Spice
4 Tbsp butter (NOT margarine)
1/4 cup canola oil
1 cup sugar
1 cup pumpkin puree
2/3 cup water
Cinnamon Brown Sugar Glaze:
1 Tbsp butter
1/4 cup brown sugar
2 Tbsp milk
1/2 cup powdered sugar
Combine flour, salt, baking soda, baking powder, & pumpkin pie spice in a bowl. Using a stand mixer, beat butter, oil, and sugar until light and fluffy. Scrape bowl Add pumpkin puree and 2 eggs. Blend until combined. Slowly add flour mixture. Scrape bowl. Add 2/3 cup water until just incorporated.
Grease a 9-inch bread pan lined with parchment on the bottom, & pour mixture inside. Bake at 350 F for roughly 1 hour until done in the center.
Allow to cool in pan on a rack.
Prepare glaze by melting butter, brown sugar and milk in a bowl in the microwave for 30 seconds (cover bowl, in case it splatters.) Once butter is melted, whisk until sugar dissolves. Add 1/2 cup powered sugar & cinnamon to taste and allow to cool to room temperature.
Pour glaze over pumpkin loaf once it has cooled down a bit.
Remove bread from pan once the glaze has solidified and the bread is completely cool. Peel off parchment paper from the bottom. Slice and serve.
Makes 12-14 slices.
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