Wednesday, October 29, 2014

Take A Peak Wednesday: One last shot of summer!

               Well..there you have it. My one last shot of summer. It's all fall and winter pics from here on out.

I'm ready. Are you?            

Monday, October 27, 2014

Sweet Potato Chocolate Chip Cookies


                     It's Monday and if you are like me and woke up at 3:45 am to make your husband breakfast and lunch before he headed off to work, you'll need this cookie. You'll need about 5 of these along with several cups of coffee..Because if you are like me, you can't nap. Like ever. Happy Monday!

Like always, if you don't have sweet potatoes, use pumpkin puree. I used whole wheat flour in this recipe but feel free to use whatever you like. These cookies are soft,chewy,and have such a wonderful fall flavor.

I love fall..

I love cookies...

I'm tired..

Whole Wheat Sweet Potato Chocolate Chip Cookies

1/2 cup Unsalted Butter,melted
1/4 cup Light or Dark Brown Sugar
1/2 cup Sugar
1 tsp. Vanilla
6 TBS ( 86grams) Sweet Potato or Pumpkin Puree
1-1/2 cups Whole Wheat Flour or All-purpose Flour
1/4 tsp. Salt
1/4 tsp. Baking Powder
1/4 tsp. Baking Soda
1-1/2 tsp. Ground Cinnamon
1 tsp. Pumpkin Pie Spice
1/2 cup Mini Semi Sweet Chocolate Chips

In a medium bowl,whisk together the melted butter,and both sugars until combined. Whisk in the vanilla and sweet potato puree until smooth. Set aside.

In a large bowl,whisk together the flour,salt,baking powder,baking soda,cinnamon, and pumpkin pie spice. Pour the wet ingredients into the dry and mix with a wooden spoon just until combined. Fold in chocolate chips.

Cover and chill dough 30 minutes to 1 hour or up to 3 days.

Preheat oven to 350 or 180 celsius. Line a baking sheet with parchment paper. Roll chilled dough into 1.5 tablespoon balls. Place onto prepared pan and slightly flatten dough balls because they will only slightly spread during baking.

Bale 8-10 minutes. The cookies are going to look undone, but that is ok! Allow cookies to cool about 10 minutes before removing to a wire rack. The longer you let the cookies sit, the chewier they become.

Yield: 18 cookies
Source: Sally's Baking Addiction 

Tuesday, October 21, 2014

Beet Bread

                        This is,hands down, the most colorful bread I have ever produced. It's shockingly pink with red beet bits..and you know what? it tastes amazing!

I know,I know..beet bread? seriously? I am serious. It's wonderful and earthy and makes one heck of a vehicle for a killer grilled cheese sandwich. There is a slight beet taste to it but not over the top. The best way to describe it is..earthy. While it was baking in the oven it gave off an almost dirt smell. I really thought I had done something wrong but I guess that's the smell of beets while being cooked. I saved myself the trouble of dealing with beets by purchasing a jar of cooked beets. You can buy a raw one and then peel it and cook it but I honestly had visions of my entire kitchen being covered in splattered blood red thanks.

The loaf is semi dense and if you make..please try it when making a grilled cheese sandwich. It's honestly incredible when toasted.

Beet Bread

3/4 cups Warm Water
1 tsp. Sugar
2-1/4 tsp. Active Dry Yeast
3-1/2 cups All-purpose Flour
2 tsp. Salt
1-1/2 cups Beet Puree
2 TBS Olive Oil

In the bowl of a stand mixer, combine the warm water,sugar,and yeast. Let stand for minutes. Add in the remaining ingredients and knead on speed 4 with the dough hook for 10 minutes or until the dough is smooth and elastic. You may or may not need a small amount of flour to achieve this but only add what you need. I don't recall needing anything extra.

Place the dough ball into a lightly greased bowl,cover, and allow to rise until doubled,about 1-1/2 hours.

Remove dough from bowl,and place onto a lightly floured surface. Shape into a tight ball and place onto parchment paper. Cover with a tea towel and allow to rise until doubled, about 45 minutes-1 hour.

Place a baking stone into the oven while the oven heats up. Preheat the oven to 375 or 190 celcius. Sprinkle a small amount of flour on top,make an X with a serrated knife.

Bake 30-35 minutes or until bread sounds hollow when taped on the bottom.

Cool completely on wire rack.

** If you don't have a baking stone just pop the bread and parchment paper onto a baking sheet and bake as directed.**

Yield: 1 beautifully colored loaf
Source: Tablespoon 

Wednesday, October 1, 2014

Hello October!!!!

                So very lovely to see you..I look forward to the cool crisp foggy mornings. I look forward to the changing leaves,apple and pumpkin baking,lighting the wood burning stove,planning the holidays and sitting back and trying to take it all in. I've allowed myself way to many anxiety attacks to creep in ( they started when I moved here), and I look forward to taking a giant deep breath and trying to remember what it's all about..and today it's all about the beef stew that's bubbling away in the crock pot and the buttermilk biscuits that will be served along with it.

How are you welcoming in October?