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Crusty Wheat White Bread
Crusty on the outside and tender, soft on the inside. Makes great toast if you have any left over. Crusty Wheat White Bread I made this bread yesterday and with only a couple of tablespoons of olive oil in it I was sure it would be like a French bread and not be good the next day. I was wrong, it is still soft and makes great toast I just discovered. From start to finish it takes just a little over 2 hours to make this bread. You want this dough to be a little on the wet side and sticky when you put it together. It should just pull away from the sides of your mixer bowl when kneading it. If not add a little more flour a tablespoon at a time. Crusty Wheat White Bread Author: Mary Ellen Prep time: 2 hours 15 mins Cook time: 30 mins Total time: 2 hours 45 mins Serves: 1 loaf 1 1/4 cups room temperature tap water, about 75°F 2 1/4 teaspoons active dry or instant yeast 1 tablespoon sugar 2 1/2 cups unbleached bread flour 1/2 cup whole wheat flour 1 1/2 teaspoons salt 2 tablespoons olive oil Olive or vegetable oil for the bowl 1 1/4 cups room temperature tap water, about 75°F 2 1/4 teaspoons active dry or instant yeast 1 tablespoon sugar 2 1/2 cups unbleached bread flour 1/2 cup whole wheat flour 1 1/2 teaspoons salt 2 tablespoons olive oil Olive or vegetable oil for the bowl Proof the yeast in the warm water with the sugar in your mixing bowl. Add the remaining ingredients to the bowl and with the dough hook mix the dough. Knead it for about 5 minutes with the dough hook. Cover and let raise until doubled. Remove the dough from the bowl to a surface that has flour on it. Shape your dough into a loaf shape or use a bread pan that has been greased with olive oil. Cover and let raise until doubled. Bake at 400 degrees for about 30 minutes, loaf will sound hollow when tapped. Note: Have a spray bottle of water ready. Mist the loaf several times while baking and before you put it in the oven. This helps to get that crispy crust. www.thatsmyhome.com Proof the yeast in the warm water with the sugar in your mixing bowl. Add the remaining ingredients to the bowl and with the dough hook mix the dough. Knead it for about 5 minutes with the dough hook. Cover and let raise until doubled. Remove the dough from the bowl to a surface that has flour on it. Shape your dough into a loaf shape or use a bread pan that has been greased with olive oil. Cover and let raise until doubled. Bake at 400 degrees for about 30 minutes, loaf will sound hollow when tapped. Note: Have a spray bottle of water ready. Mist the loaf several times while baking and before you put it in the oven. This helps to get that crispy crust. www.thatsmyhome.com Maybe you’d like to try? Sweet Potato Focaccia Whole Wheat Sub Buns Crusty French Bread Herbed Monkey Bread Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!
Blueberry Cobbler
Fresh, juicy blueberries bakes in a cake-type cobbler. Perfect with ice cream. Blueberry Cobbler This blueberry cobbler recipe is just like my peach cobbler recipe that I have been making for over 40 years. It has the addition of the juice and rind of a lemon and the lemon really brightens the flavor of the blueberries. I served it with store bought ice cream, I didn’t have time today to whip some up. I’d run out of heavy cream and didn’t feel like running to town. Actually I had an intended to make a pineapple sorbet today and I just didn’t think that would go good with the cobbler. That’s the one disadvantage I can see to country life is that if you run out of something it takes at least an hour out of your day to go get it. I’m hoping this weekend that we get a chance to go out and look for ripe berries. The wild ones taste so much better. Blueberry Cobbler Author: Mary Ellen Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: Serves 4 - 6 2 cups blueberries 1 tablespoon sugar Cobbler Batter 1/2 cup butter - melted in pan 1 cup flour 1 teaspoon baking soda 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla juice and rind of 1 lemon 1 cup milk 2 tablespoons raw sugar for top - optional 2 cups blueberries 1 tablespoon sugar Cobbler Batter 1/2 cup butter - melted in pan 1 cup flour 1 teaspoon baking soda 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla juice and rind of 1 lemon 1 cup milk 2 tablespoons raw sugar for top - optional Preheat oven to 375 degrees. Melt butter in pan. Add sugar, flour, baking soda, lemon juice and rind, vanilla and salt in a mixing bowl. Add milk and butter. Stir until well mixed with a large spoon. Pour batter into skillet or baking dish. Add the tablespoon of sugar to the blueberries. Sprinkle the blueberries over the batter. Sprinkle the raw sugar over the top if using. Bake for about 30 minutes until top starts to turn brown. Preheat oven to 375 degrees. Melt butter in pan. Add sugar, flour, baking soda, lemon juice and rind, vanilla and salt in a mixing bowl. Add milk and butter. Stir until well mixed with a large spoon. Pour batter into skillet or baking dish. Add the tablespoon of sugar to the blueberries. Sprinkle the blueberries over the batter. Sprinkle the raw sugar over the top if using. Bake for about 30 minutes until top starts to turn brown. Note: Use a 9 or 10 inch pan or baking dish. I used a 10 inch iron skillet. Would you like to try? Peach Cobbler Upside Down Peach Cake Cherry Cobbler Cake Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!
Vanilla Malt Butter Cookies
Butter and malt flavored delicate cookies. Malt and vanilla have to be flavors made in heaven and now they are combined into this simple butter cookie. I can see making these at Christmas with red and green sprinkles on them. The original recipe called for vanilla bean paste but since I didn’t have any I used real vanilla and 1 vanilla bean as a substitute and it worked out great. Vanilla Malt Butter Cookies Author: Mary Ellen Prep time: 10 mins Cook time: 14 mins Total time: 24 mins Serves: 3 Dozen 2 1/2 cups all-purpose flour 1 cup malted milk powder 1 teaspoon baking powder 1 teaspoon salt 1 cup butter, room temperature 4 oz cream cheese, room temperature 1 cup granulated sugar 1 teaspoon vanilla 1 vanilla bean -cut and scraped out 1 large egg 2 1/2 cups all-purpose flour 1 cup malted milk powder 1 teaspoon baking powder 1 teaspoon salt 1 cup butter, room temperature 4 oz cream cheese, room temperature 1 cup granulated sugar 1 teaspoon vanilla 1 vanilla bean -cut and scraped out 1 large egg Preheat oven to 350 degrees F. In a medium bowl, whisk together flour, milk powder, baking powder and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and cream cheese until smooth. Slowly add in sugar. Mix until combined. Add vanilla paste and egg. Mix on medium speed until combined. Add flour mixture 1/2 cup at a time on low speed. Transfer batter to a large piping bag fitted with a large star tip. Pipe rosettes (or strips, circles) onto parchment lined baking sheets. Space cookies at least 1-inch apart. If using sprinkles, apply them now. Bake for 14 minutes, rotating sheet midway through baking. Bake until edges are lightly golden brown. Let cool in tray for a couple of minutes before transferring to wire rack to cool completely. adapted from Martha Stewart Preheat oven to 350 degrees F. In a medium bowl, whisk together flour, milk powder, baking powder and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and cream cheese until smooth. Slowly add in sugar. Mix until combined. Add vanilla paste and egg. Mix on medium speed until combined. Add flour mixture 1/2 cup at a time on low speed. Transfer batter to a large piping bag fitted with a large star tip. Pipe rosettes (or strips, circles) onto parchment lined baking sheets. Space cookies at least 1-inch apart. If using sprinkles, apply them now. Bake for 14 minutes, rotating sheet midway through baking. Bake until edges are lightly golden brown. Let cool in tray for a couple of minutes before transferring to wire rack to cool completely. adapted from Martha Stewart Maybe you’d like to try? Copycat Lofthouse Sugar Cookies Snickerdoodles Old Fashioned Oatmeal Raisin Cookies Enjoy!
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Lemonhead Cookies
Soft sugar cookies made with lemonhead sour candy, fresh lemon flavor topped with frosting and sugar sprinkles. I made these delicious, tart cookies last week and have been trying all week to get a picture of them, cloudy days sure haven’t helped. These cookies have the perfect tartness to them. The crushed lemonhead candies are so good in these. When you crush the lemonheads in the food processor you will have a few bigger pieces, don’t worry about it they give a burst of lemon flavor. These cookies are soft in the center with a crunchy edge and they will stay fresh for days. I think these would work on a cookie tray for Christmas also, just make them smaller and the citrus lover in your life will thank you. Lemonhead Cookies Author: Mary Ellen Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Serves: 4 dozen 1 cup shortening 1/2 cup butter 2 cups sugar 3 eggs 1 teaspoon lemon extract 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 4 cups flour zest of 1 lemon 1 6 oz. box of lemonhead candy - crushed Frosting 3 cups confectioners sugar 2 tablespoons butter - softened 1 teaspoon vanilla dash salt 3 - 4 tablespoons milk 1 cup shortening 1/2 cup butter 2 cups sugar 3 eggs 1 teaspoon lemon extract 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt 4 cups flour zest of 1 lemon 1 6 oz. box of lemonhead candy - crushed Frosting 3 cups confectioners sugar 2 tablespoons butter - softened 1 teaspoon vanilla dash salt 3 - 4 tablespoons milk Crush lemon head candies in a food processor. Cream shortening, butter and sugar together until light and fluffy. Add lemon extract and lemon zest. Mix until combined. Add lemonhead candy and beat until incorporated. Add remaining ingredients and mix well. Roll into balls and place on a greased cookie sheet. Bake at 350 degrees for 8 - 10 minutes. Remove to a rack to cool. Combine all of the ingredients for the frosting. Add milk as needed to make the frosting the right consistency to frost the cookies. Mix until it is smooth. Frost the cookies and sprinkle with sugar sprinkles if desired. Crush lemon head candies in a food processor. Cream shortening, butter and sugar together until light and fluffy. Add lemon extract and lemon zest. Mix until combined. Add lemonhead candy and beat until incorporated. Add remaining ingredients and mix well. Roll into balls and place on a greased cookie sheet. Bake at 350 degrees for 8 - 10 minutes. Remove to a rack to cool. Combine all of the ingredients for the frosting. Add milk as needed to make the frosting the right consistency to frost the cookies. Mix until it is smooth. Frost the cookies and sprinkle with sugar sprinkles if desired.
Oatmeal Cookies
Soft and chewy oatmeal cookies with a touch of brown sugar. These cookies are perfect lunch box cookies. This recipe make a soft and chewy oatmeal cookie. Be sure to use quick oats if you want this texture. These would be great put together with some frosting in the center also. The best cookie sheet is one made of heavy-gauge metal, so it will hold the heat evenly and won’t warp over time. It should not have high sides, which would hamper the even flow of heat over the cookies. Non-stick surfaces work well for cookie sheets, but dark surfaces cause the bottoms of cookies to brown too quickly. Double insulated cookie sheets will also keep the bottoms of cookies from browning to quickly. Measure, don’t guess….In baking, accuracy really counts. For measuring liquids, use transparent or 1- or 2-cup marked measuring cups. Set the cup on a flat surface. For measuring dry ingredients, graduated cups make it easy to obtain the exact amount needed by leveling off with the sweep of a long-bladed spatula or knife, rather than just judging by sight. Oatmeal Cookies Author: Mary Ellen Prep time: 15 mins Cook time: 20 mins Total time: 35 mins Serves: 3 Dozen 3/4 cup butter 1 cup sugar 1/3 cup brown sugar 1 large egg 2 teaspoons vanilla 1 3/4 cup flour 1/2 teaspoon salt 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1 3/4 cup quick oatmeal 3/4 cup butter 1 cup sugar 1/3 cup brown sugar 1 large egg 2 teaspoons vanilla 1 3/4 cup flour 1/2 teaspoon salt 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1 3/4 cup quick oatmeal Preheat oven to 350 degrees. Cream together the butter, sugars and vanilla until light. Add the egg and mix it in. Add the flour, baking soda, baking powder and salt. Mix until incorporated. Add the oatmeal and mix until very well combined. Using a small scoop, scoop the cookie dough unto a greased cookie sheet. Bake for about 10 minutes. Edges will be beginning to brown. Remove from cookie sheet to a wire rack to cool. thatsmyhome.com Preheat oven to 350 degrees. Cream together the butter, sugars and vanilla until light. Add the egg and mix it in. Add the flour, baking soda, baking powder and salt. Mix until incorporated. Add the oatmeal and mix until very well combined. Using a small scoop, scoop the cookie dough unto a greased cookie sheet. Bake for about 10 minutes. Edges will be beginning to brown. Remove from cookie sheet to a wire rack to cool. thatsmyhome.com
Perfect Screwdriver
Learn how to make a perfect screwdriver cocktail with vodka and orange juice. This simple drink is pretty, delicious, and super simple! The screwdriver is a classic cocktail perfect for brunch or casual get-togethers. It’s super easy to make with just two ingredients: vodka and orange juice. I like to use a ratio of 2 parts vodka to 3 parts orange juice for a balanced flavor. Tips for making 1 or more drinks are below. I also love mimosas, which combine orange juice with champagne. Here’s my classic mimosa recipe. Key Ingredients Vodka: I love using a higher-quality vodka like Stoli, Ketel One, or Grey Goose. There’s enough vodka in this cocktail that you’ll taste it, so use what you love. Orange Juice: When I’m planning ahead, I love fresh squeeze orange juice. It tastes so much better than store-bought. If I don’t have the time for that, I go with the “Simply” brand of orange juice. Vodka: I love using a higher-quality vodka like Stoli, Ketel One, or Grey Goose. There’s enough vodka in this cocktail that you’ll taste it, so use what you love. Orange Juice: When I’m planning ahead, I love fresh squeeze orange juice. It tastes so much better than store-bought. If I don’t have the time for that, I go with the “Simply” brand of orange juice. To make your drink, you’ll pour the vodka and orange juice over ice in a glass. If I’m making these for brunch or with friends, I’ll keep the orange juice and vodka in the fridge so that they are chilled and ready. You can even make a pitcher and keep that in the refrigerator. Then, pour it over ice in individual glasses! Perfect Screwdriver PREP 5 mins TOTAL 5 mins PREP 5 mins TOTAL 5 mins This screwdriver cocktail recipe is a classic for brunch or casual get-togethers. It’s also a super easy drink to make in a pitcher! Tips for a pitcher of screwdrivers are below! 1 drink You Will Need 2 ounces (4 tablespoons) vodka 3 ounces (6 tablespoons) orange juice Orange slice, for garnish Ice Directions 1Combine the vodka and orange juice in a glass filled with ice, give it a stir. 2Garnish with an orange slice. 1Combine the vodka and orange juice in a glass filled with ice, give it a stir. 2Garnish with an orange slice. Adam and Joanne's Tips Pitcher for 4 drinks: Combine 1 cup vodka and 1 ½ cups orange juice. Chill. Serve by pouring over ice. The nutrition facts provided below are estimates. Pitcher for 4 drinks: Combine 1 cup vodka and 1 ½ cups orange juice. Chill. Serve by pouring over ice. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size: 1 drink / Calories 170 / Protein 1 g / Carbohydrate 10 g / Dietary Fiber 0 g / Total Sugars 8 g / Total Fat 0 g / Saturated Fat 0 g / Cholesterol 0 mg / Sodium 1 mg AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Crispy Kale Chips Next Post: Seriously Good Greek Pasta Salad
Easy Mint Green Iced Tea
How to make green iced tea at home with fresh mint and orange. How to Make the Best Green Iced Tea We aren’t soda people (never have been), but iced tea, well that is our drink! We make black or regular iced tea all the time at home, but when we feel like something a bit different, this is what we turn too. It’s packed with antioxidants thanks to the green tea and is soothing from the mint. The key to extra flavorful iced tea is making it in advance. If you were to make tea then dump in a bunch of ice, it will taste diluted. Instead, we make a batch then let it cool — at least to room temperature. Then we add ice. If you are up for experimenting with other teas, we highly recommend iced chamomile tea. You can still add the mint and lemon. Easy Mint Green Iced Tea PREP 20 mins COOK 5 mins TOTAL 25 mins PREP 20 mins COOK 5 mins TOTAL 25 mins We buy caffeine-free green tea, but you could use your favorite brand for this. Also, you can replace the green tea with other teas, one of my favorites is camomile tea. Makes 4 drinks You Will Need 6 green tea bags 2 cups water or more to taste 1/4 cup sugar, optional 8 mint leaves 1 orange, thinly sliced Ice Directions 1In a large saucepan, bring 2 cups of water and 1/4 cup of sugar to a boil, turn off heat then stir until sugar dissolves. Add tea bags and 8 mint leaves. Steep for about 8 minutes. Taste and then adjust with more sugar if it needs it. 2Discard tea bags and mint. Cool. Fill 4 glasses to the brim with ice. Add the tea and garnish with mint leaves and an orange slice. 1In a large saucepan, bring 2 cups of water and 1/4 cup of sugar to a boil, turn off heat then stir until sugar dissolves. Add tea bags and 8 mint leaves. Steep for about 8 minutes. Taste and then adjust with more sugar if it needs it. 2Discard tea bags and mint. Cool. Fill 4 glasses to the brim with ice. Add the tea and garnish with mint leaves and an orange slice. Adam and Joanne's Tips If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Brie Stuffed Bread Rolls Next Post: Ginger Blueberry Oatmeal Muffins
Chilled Spicy Spiked Cider Cocktail
How to make chilled spiced and spiked apple cider with rum. Jump to the Chilled Spicy Spiked Cider Recipe or read on to see our tips for making it. YOU MAY ALSO LIKE: How to make a White Russian cocktail with Kahlua, vodka and cream. Jump to the White Russian Cocktail Recipe. We love spiced cider and usually enjoy it warm, but when the weather warms up, we love turning it into a chilled cocktail. This version combines apple cider, fresh orange juice and lots of spices. We add a spiced rum, but white rum will work in a pinch. Recipe updated, originally posted October 2011. Since posting this in 2011, we have tweaked the recipe to be more clear. – Adam and Joanne Chilled Spicy Spiked Cider Cocktail PREP 30 mins COOK 10 mins TOTAL 40 mins PREP 30 mins COOK 10 mins TOTAL 40 mins Enjoy this cocktail warm or chilled. When choosing apple cider, look for a high quality bottle — we usually buy the cider sold in glass jars. Makes 4 drinks You Will Need Spiced Cider 4 whole cloves 2 whole cinnamon sticks 2 whole star anise Juice of one orange 4 cups apple cider 3/4 cup spiced rum 1/3 cup granulated sugar 2 teaspoons ground cinnamon Orange rinds left from squeezing juice Directions 1Toast the cloves, cinnamon sticks and star anise in a large saucepan over medium heat until fragrant, about 2 minutes. 2Pour in the orange juice and apple cider. Bring to a low simmer, turn off the heat and set aside for 10 minutes. Strain then cool completely. When cool, stir in the rum. 3Make the cinnamon sugar by mixing the cinnamon and sugar on a plate. 4Swipe the orange rind around the rim to moisten. Press the rim into the cinnamon sugar, fill the glass with ice and top with spiced cider. 1Toast the cloves, cinnamon sticks and star anise in a large saucepan over medium heat until fragrant, about 2 minutes. 2Pour in the orange juice and apple cider. Bring to a low simmer, turn off the heat and set aside for 10 minutes. Strain then cool completely. When cool, stir in the rum. 3Make the cinnamon sugar by mixing the cinnamon and sugar on a plate. 4Swipe the orange rind around the rim to moisten. Press the rim into the cinnamon sugar, fill the glass with ice and top with spiced cider. Adam and Joanne's Tips If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us Previous Post: Steak and Eggs with Roasted Asparagus Next Post: Easy Greek Salad with a Creamy Yogurt Dressing