Crusty bread in Fall


After a plethora of homebound days over the last few weeks, my inner baker has started to surface. The rainy forecast hasn’t helped. At this rate, our household will need an emergency juice fast before Thanksgiving. Until then, we march on!

I don’t have too much experience with the non-sweet breads. I’ve been coached a few times on Swiss Sunday bread (Zopf) and Sourdough. But come to think of it, that was before I had kids. So since I don’t really have the time for fermenting, leavening, or braiding these days, this no-knead recipe has been inspiringly easy.

Continue reading

The best chocolate chip cookies

This is my absolute favorite cookie recipe. This is originally from here, but i’ve tweaked it just a bit when testing it out..

The Best Chocolate Chip Cookies
3 1/2 cups whole wheat flour
1 1/4 tsp baking soda
1 1/4 tsp baking powder
2 tsp coarse sea salt
2 1/2 sticks unsalted butter
1 1/2 cups packed light brown sugar
1 cup raw sugar
2 eggs
2 tsp vanilla
1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
6 oz dark chocolate, chopped into chunks
1 cup rolled oats
if desired: 1 cup chopped nuts

Preheat oven to 350 Degrees. In a bowl, with an electric mixer (if possible), beat butter two minutes. Add sugars and beat two more minutes. Add eggs one at a time, beating well. Beat in vanilla. In a medium bowl, whisk together first five ingredients. Set aside. With the mixer on low, add in flour mixture just until incorporated. Remove bowl from mixer and use a wooden spoon to fold in chocolate and oats. Drop one to two inch round onto cookie sheets, an inch apart. Bake 7-10 minutes, depending on your oven. Remove and let sit on cooling rack.

Thank you Dear Avocado for this delicious recipe that is consistently gobbled by whomever I share them with…

Banana, oat, peanut cookies

Lack of a grocery run lead us to me frantically scouring our fridge to see what type of cookies we could possibly make- thus, vegan cookies became part of my baking repertoire (which I’d hardly call a *repertoire*…). Regardless, I’m totally a fan! While they look a little messy (they are), a little chunk-a-licious (and chunk, they do), they taste absolutely delicious- and we didn’t even add cups of sugar, eggs, or milk…I’m still trying to add it all up (does that say a lot?…perhaps). It satisfied our sweet tooth and that’s all that matters!

the cookies are in the lower right corner because the close up just makes
Vegan (what’s left in our fridge) cookies
2 bananas, mashed up real good
1/3 cup of peanut butter
1 tsp vanilla
2 cups oats, we just used plain
2ish tablespoons agave nectar
2 tablespoons water (or soy milk)
1/4 cup whole wheat flour
and throw in some cinnamon if you’d like
mix it all up and spoon drop it on your cookie sheet
bake for 13-16 minutes at 350 Degrees