4 posts from March 2009

I know. I haven't blogged in . . . FOREVER. And I won't bore you with the reasons. OK. Maybe just one. I've been running. A lot. Which pretty much interferes with all my free time. But today, I'm posting my pasta creation as part of Daring Bakers.

Now, I'm also on a personal quest this week -- to not spend any money I don't absolutely HAVE to. So, I couldn't buy everything I needed. Instead of spinach pasta, my husband and I decided to grind up some carrots! I didn't have quite enough flour, so I supplemented the recipe with some hazelnut flour. As for the sauce, that was all my husband's creation. Fire-roasted tomatoes . . . and the rest is a "secret"!

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.


Stop by The Daring Kitchen today to check out more beautiful pasta creations!

:)

Our home computer is STILL not working . . . so I'm without Photoshop. But I think these shots are tasty and pretty enough without any enhancement. Since I hate typing on laptops, I'll make this short. We've had a bag of rhubarb in the freezer for the past few months, so I decided it was time to make something with it . . .


When I was young, our 80-something next-door neighbor (Mrs. Patterson) used to bake with rhubarb ALL the time. In fact, she even had this little patch of the stuff growing in her backyard -- right in the spot where our basketball would inevitably land because neither my brother nor I could ever manage to shoot straight. I'm hoping to plant some of the vegetable in our own garden this spring . . . and though it's been years since Mrs. Patterson passed, she'll live on in my memory of her rhubarb obsession.

Yup -- this one's for her . . .


Also note: My husband, you know, the one who rarely "wastes" his calories on sweets, devoured this bread almost entirely by himself in just two days.

CHOCOLATE CHIP & RHUBARB BREAD
(Recipe yields one loaf)

What you'll need . . .

• 1/2 cup coconut milk
• 1/2 tablespoon lemon juice
  
• 1/2 teaspoon vanilla extract
• 3/4 cups dark brown sugar
  
• 1/4 cup applesauce
• 1-1/4 cups wheat pastry flour
  
• 1/2 teaspoon coarse salt
• 1/2 teaspoon baking soda
• 1 cup chopped rhubarb (I used frozen)
• 1/3 cup chocolate or carob chips
• 1/4 teaspoon ground cloves

Method . . .

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9x5 inch loaf pan.
2. In a small bowl, whisk together coconut milk, lemon juice, and vanilla. Let stand for 10 minutes.
3. In the bowl of an electric mixer, combine dark brown sugar and applesauce until fluffy.
4. In another bowl, combine the flour, salt and baking soda -- then stir into sugar mixture alternately with the coconut milk mixture just until combined.
5. Fold in rhubarb and chocolate chips -- then add the cloves (I did this last because it was an afterthought . . . but you can feel free to mix it with the other dry ingredients). Pour batter into the prepared loaf pan.
6. Bake for approx. 40 minutes (until a toothpick inserted into center of a loaf comes out clean).
   
7. Of course, enjoy (and perhaps hide from your significant other or friends . . . as I wrote, mine was gone in a flash!)

 

Hi!

So, our home computer is riddled with multiple viruses (yay!), which is why I haven't posted in a long while. I have TWO, count them, TWO incredible recipes to share with you all. However, for now, I'll just have to share with you what I'm making TONIGHT.

Which is a Monday . . . and, therefore, is a fantastically lazy baking day.

Bread machines can be so freakin' great. So, if you have one, "embrace your inner Martha Stewart" and make this lovely Sesame-Oatmeal Honey Bread. We're not-so patiently waiting for our loaf to finish baking -- another 2 hours or so.

And, since I have nothing else to offer you today, here's another pretty photo:

. . . that's right, DONUTS! As in Dunkin' Donuts. I found this recipe during a speedy Google search -- my mom and dad were driving up to visit last Sunday, and I wanted to make them a treat for their trouble. Not much else to say right now, it's Monday, and my husband and I are both feeling a bit sick.

Ugh.

But enjoy this recipe! It's really fun to make and VERY tasty. Just try not to eat too many (like I did & always do).



What you'll need . . . (for the doughnut part)

• One 1/4-ounce package active dry yeast
• 2 tablespoons warm water (98 degrees)
• 3/4 cup warm soy milk (or milk)
• 2 1/2 tablespoons margarine or butter
• 1 egg
• 1/3 cup granulated sugar
• 1 teaspoon salt
• 2 3/4 cups all-purpose flour
• 3 cups vegetable oil
• I also added a bit of food coloring for fun

Method . . .

1. In a medium bowl, dissolve the yeast in the warm water.
2. Add the milk, margarine or butter, egg, sugar, and salt, and blend with an electric mixer until smooth.
3. Add half the flour and mix for 30 seconds.
4. Add the remaining flour and knead the dough with flour-dusted hands until smooth.
5. Cover the bowl of dough and leave it in a comfy, warm place until the dough doubles in size, about 1 hour. You can tell that the dough has risen enough when you poke it with your finger and the indentation stays.
6. Roll out the dough on a heavily floured surface until it's about 1/2 inch thick.
7. If you don't have a doughnut cutter, simply use a drinking glass about the same diameter as a 14-ounce can. You should be able to get about 12 to 14 donuts this way.
8. Now it's time to get creative -- it's time for the holes! Find the cap to a bottle of lemon juice or Worcestershire sauce, or any other small cap with a diameter of about 1 1/4 inches. Use this to punch out holes in the center of each of your donuts.
9. Place the donuts on plates or cookie sheets, cover, and let stand in the same warm, comfy place until they nearly double in size (about 30 to 45 minutes).
10. Heat the vegetable oil in a large frying pan over medium heat (to about 350 degrees). It is easily tested with scrap dough left over from punching out the donuts. The dough should bubble rapidly. I also found it helpful to place a small carrot in the oil while frying -- prevents burning, I've heard.
11. Fry each doughnut for about 30 seconds per side, or until light golden brown -- the color is key.
    
12. Cool 5 minutes on paper towels.

CHOCOLATE GLAZE

What you'll need . . .
(NOTE: I found that this made WAY too much glaze, but it's what the original recipe calls for . . . I'd advise making half, but it's up to you.)

• 5 1/3 tablespoons butter
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/3 cup hot water
• 1 cup semisweet chocolate chips

Method . . .

1. Combine the margarine or butter with the powdered sugar in a medium bowl and blend with an electric mixer.
2. Add the vanilla and hot water. Mix until smooth.
3. Melt the chocolate chips in a microwave-safe bowl in the microwave for 30 to 40 seconds. Stir, then microwave another 30 seconds and stir again until completely melted.
   
4. Add to the plain glaze mixture. Blend until smooth.
5. When the donuts have cooled, dip each top surface into the glaze and then flip over and cool on a plate until the glaze firms up, about 15 minutes.