{12 notes}
Artisan Bread Adapted from ”Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François 1 1/2 tablespoons yeast 1 1/2 tablespoons salt coarse salt (kosher or sea salt) 3 cups water 6 1/2 cups unbleached, all-purpose flour, more for dusting dough (*you can replace about 1 to 1 1/2 cups of white flour with any whole grain flour with great results). Cornmeal 1. In a large bowl, mix yeast and salt into 3 cups warm water. Add flour, and stir to combine completely. Let dough rise in a warm place for at least two hours, until it rises and collapses (up to 5 hours – or even overnight won’t hurt it). The dough may be baked at this point, or refrigerated for later use. 2. Cover dough, but make sure it is not airtight – gases need to escape – and place in fridge. When you are ready to use it, throw a small fistful of flour on the surface and use a serrated knife to cut off a piece of the size you desire. (The authors recommend a 1 pound loaf – which means cutting off grapefruit-sized piece of dough). Turning the dough in your hands, stretch the surface of the dough and tuck in under. The surface will be smooth, and the bottom with be bunched. 3. Dust a pizza peel (or any flat surface – I use a rimless cookie sheet) with cornmeal. (This prevents sticking, and adds a nice, rustic crunch. You can use flour instead, but you’ll need to use a very generous dusting). Allow dough to rest in a warm place for 40 minutes – longer (up to an hour and a half) if you use some whole wheat flour in place of the white, or if you make a larger loaf. 4. Twenty minutes before baking, preheat oven to 450 degrees with baking stone (or overturned baking sheet) inside on the middle rack, plus a shallow pan on the top rack. Throw a small fistful of flour over the dough, slash it 2-4 times with a serrated knife (in a cross, a tic-tac-toe, or a fan), and slide it into the oven, onto the baking stone. Throw 1-2 cups of tap water into the shallow pan, and quickly shut the oven door to trap steam inside. Bake for 30 minutes, or until crust is well browned and bread sounds hollow when you knock on the bottom. (via Artisan Bread (in Five Minutes) | Foodess.com)

Artisan Bread

Adapted from ”Artisan Bread in Five Minutes a Day,” by Jeff Hertzberg and Zoë François

  • 1 1/2 tablespoons yeast
  • 1 1/2 tablespoons salt coarse salt (kosher or sea salt)
  • 3 cups water
  • 6 1/2 cups unbleached, all-purpose flour, more for dusting dough (*you can replace about 1 to 1 1/2 cups of white flour with any whole grain flour with great results).
  • Cornmeal

1. In a large bowl, mix yeast and salt into 3 cups warm water. Add flour, and stir to combine completely. Let dough rise in a warm place for at least two hours, until it rises and collapses (up to 5 hours – or even overnight won’t hurt it). The dough may be baked at this point, or refrigerated for later use.

2. Cover dough, but make sure it is not airtight – gases need to escape – and place in fridge. When you are ready to use it, throw a small fistful of flour on the surface and use a serrated knife to cut off a piece of the size you desire. (The authors recommend a 1 pound loaf – which means cutting off grapefruit-sized piece of dough). Turning the dough in your hands, stretch the surface of the dough and tuck in under. The surface will be smooth, and the bottom with be bunched.

3. Dust a pizza peel (or any flat surface – I use a rimless cookie sheet) with cornmeal. (This prevents sticking, and adds a nice, rustic crunch. You can use flour instead, but you’ll need to use a very generous dusting). Allow dough to rest in a warm place for 40 minutes – longer (up to an hour and a half) if you use some whole wheat flour in place of the white, or if you make a larger loaf.

4. Twenty minutes before baking, preheat oven to 450 degrees with baking stone (or overturned baking sheet) inside on the middle rack, plus a shallow pan on the top rack. Throw a small fistful of flour over the dough, slash it 2-4 times with a serrated knife (in a cross, a tic-tac-toe, or a fan), and slide it into the oven, onto the baking stone. Throw 1-2 cups of tap water into the shallow pan, and quickly shut the oven door to trap steam inside. Bake for 30 minutes, or until crust is well browned and bread sounds hollow when you knock on the bottom.

(via Artisan Bread (in Five Minutes) | Foodess.com)

{5 notes}
Pumpkin Spice SyrupPrinter-Friendly Version Ingredients: 1½ cups water 1½ cups sugar 4 cinnamon sticks 1 tsp. ground nutmeg ½ tsp. ground ginger ½ tsp. ground cloves 3 tbsp. pumpkin puree Directions:Combine the water and sugar in a medium saucepan and heat over medium-high heat, stirring occasionally, until the sugar has completely dissolved.  Toss in the cinnamon sticks and whisk in the remaining spices and the pumpkin puree.  Continue to cook for about 5 minutes, stirring frequently, without letting the mixture come to a boil.  Remove from the heat and allow to cool for 10-15 minutes.  Strain the syrup through a fine mesh strainer or cheesecloth and store in your container of choice.   Store in the refrigerator. To make a pumpkin spice latte, combine 2 ounces of hot coffee or 1 shot of hot espresso (about 1-1½ ounces) with 5-6 ounces of steamed low-fat milk.  Stir in 1½-2 tablespoons of the pumpkin spice syrup.  Taste and adjust amounts accordingly.  Top as desired with freshly whipped cream, ground cinnamon and drizzle with caramel sauce (optional – sort of). (via DIY Pumpkin Spice Syrup for Pumpkin Spice Lattes » Annie’s Eats)

Pumpkin Spice Syrup
Printer-Friendly Version

Ingredients:

  • 1½ cups water
  • 1½ cups sugar
  • 4 cinnamon sticks
  • 1 tsp. ground nutmeg
  • ½ tsp. ground ginger
  • ½ tsp. ground cloves
  • 3 tbsp. pumpkin puree

Directions:
Combine the water and sugar in a medium saucepan and heat over medium-high heat, stirring occasionally, until the sugar has completely dissolved.  Toss in the cinnamon sticks and whisk in the remaining spices and the pumpkin puree.  Continue to cook for about 5 minutes, stirring frequently, without letting the mixture come to a boil.  Remove from the heat and allow to cool for 10-15 minutes.  Strain the syrup through a fine mesh strainer or cheesecloth and store in your container of choice.   Store in the refrigerator.

To make a pumpkin spice latte, combine 2 ounces of hot coffee or 1 shot of hot espresso (about 1-1½ ounces) with 5-6 ounces of steamed low-fat milk.  Stir in 1½-2 tablespoons of the pumpkin spice syrup.  Taste and adjust amounts accordingly.  Top as desired with freshly whipped cream, ground cinnamon and drizzle with caramel sauce (optional – sort of).

(via DIY Pumpkin Spice Syrup for Pumpkin Spice Lattes » Annie’s Eats)

{114 notes}
breakfast-brunch-dessert: Pumpkin Spice Latte 2 cups half and half, whole milk reduced fat or skim milk  2 tablespoons canned pumpkin puree  1 – 2 tablespoons sugar, stevia or splenda  2 tablespoons vanilla extract, yes tablespoons  1/2 teaspoon pumpkin pie spice  1-4 shots espresso or very strong coffee Directions Brew your espresso or strong coffee. If brewing strong coffee, use double the amount of grounds you would in your regular coffee.  Combine half and half or milk, pumpkin, sugar, and pumpkin pie spices in a small saucepan. Heat until very hot, but do not boil. Remove from heat and add vanilla. Transfer to a blender or a milk frother and blend until frothy.  Pour 1 cup warm pumpkin milk mixture into coffee mug and add 1-4 coffee shots. Dust with more pumpkin pie spice if desired. I think I’ve posted this before, or something like it, but this one seems simpler than the one I remember.

breakfast-brunch-dessert:

Pumpkin Spice Latte

  • 2 cups half and half, whole milk reduced fat or skim milk 
  • 2 tablespoons canned pumpkin puree 
  • 1 – 2 tablespoons sugar, stevia or splenda 
  • 2 tablespoons vanilla extract, yes tablespoons 
  • 1/2 teaspoon pumpkin pie spice 
  • 1-4 shots espresso or very strong coffee

Directions

  1. Brew your espresso or strong coffee. If brewing strong coffee, use double the amount of grounds you would in your regular coffee. 
  2. Combine half and half or milk, pumpkin, sugar, and pumpkin pie spices in a small saucepan. Heat until very hot, but do not boil. Remove from heat and add vanilla. Transfer to a blender or a milk frother and blend until frothy. 
  3. Pour 1 cup warm pumpkin milk mixture into coffee mug and add 1-4 coffee shots. Dust with more pumpkin pie spice if desired.

I think I’ve posted this before, or something like it, but this one seems simpler than the one I remember.

{96 notes}
My husband and I (and, to be honest, our parents before us) have searched for ages for a make-at-home hummus that tastes “right.” We finally stumbled onto this pretty simple recipe, and it’s amazing.  Ingredients 2 cups canned garbanzo beans, drained 1/3 cup tahini 1/4 cup lemon juice 1 teaspoon salt 2 cloves garlic, halved 1 tablespoon olive oil 1 pinch paprika 1 teaspoon minced fresh parsley Directions Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley. via allrecipes.com

My husband and I (and, to be honest, our parents before us) have searched for ages for a make-at-home hummus that tastes “right.” We finally stumbled onto this pretty simple recipe, and it’s amazing. 

Ingredients

  • 2 cups canned garbanzo beans, drained
  • 1/3 cup tahini
  • 1/4 cup lemon juice
  • 1 teaspoon salt
  • 2 cloves garlic, halved
  • 1 tablespoon olive oil
  • 1 pinch paprika
  • 1 teaspoon minced fresh parsley

Directions

Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl. Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

via allrecipes.com

{215 notes}
nothingshortof: BUTTERBEER I found/tried this recipe a few years ago, and it’s going to be a must-repeat this winter. It’s like hot chocolate except smoother, heavier, a touch spicier, and with just a little kick from the schnapps. It’s pretty much liquid warmth. Ingredients:1 1/2 cups milk2 teaspoons honey1 tablespoon butter1 teaspoon cinnamon2 teaspoons sugar2 teaspoons hot chocolate powder1 teaspoon vanilla1 ounce butterscotch schnappsDirections:1. Melt butter and honey together.2. Add milk, sugar, vanilla, and butterscotch schnapps.3. Microwave or heat on stovetop until warm.4. Mix in hot chocolate powder and cinnamon.5. Serve.

nothingshortof:

BUTTERBEER

I found/tried this recipe a few years ago, and it’s going to be a must-repeat this winter. It’s like hot chocolate except smoother, heavier, a touch spicier, and with just a little kick from the schnapps. It’s pretty much liquid warmth.

Ingredients:

1 1/2 cups milk
2 teaspoons honey
1 tablespoon butter
1 teaspoon cinnamon
2 teaspoons sugar
2 teaspoons hot chocolate powder
1 teaspoon vanilla
1 ounce butterscotch schnapps

Directions:

1. Melt butter and honey together.
2. Add milk, sugar, vanilla, and butterscotch schnapps.
3. Microwave or heat on stovetop until warm.
4. Mix in hot chocolate powder and cinnamon.
5. Serve.

{124 notes}
yosamanthrax: Sammy’s SUUUPER OBNOXIOUSLY HEALTHY Chicken Tenders What you need: Raw chicken!  I used thighs and cut them up into strips because dark meat is A) tastier and B) cheaper.  You can use tenderloins, breasts, whatEVS. 1 tsp Garlic puree or garlic powder 1 tbsp sriracha, chili paste or chili powder 1 tsp salt, 1 tsp pepper 2 eggs 2 cups breadcrumbs 1 tsp salt, 1 tsp pepper Preheat your oven to 400. The key here is, like America’s Test Kitchen tells us, to season at every step.  In a large bowl, combine your eggs, garlic, sriracha/chili, salt and pepper.  Toss in your chicken strips/nuggets.  Coat the chicken evenly and set it aside. In a large plastic bag, toss in your breadcrumbs, salt and pepper. Start tossing your egg coated chicken pieces in the bread crumb mixture a few at a time, making sure they are all evenly covered and place them on an ungreased baking sheet.  You don’t have to have much space in between them at all, so go ahead and put them close together if you need to. Place them in the oven at 400 for 12 minutes, pull them out, turn them over, and put them back in for 12. Serve with whatever the hell you want, but I am partial to BBQ sauce.

yosamanthrax:

Sammy’s SUUUPER OBNOXIOUSLY HEALTHY Chicken Tenders

What you need:

Raw chicken!  I used thighs and cut them up into strips because dark meat is A) tastier and B) cheaper.  You can use tenderloins, breasts, whatEVS.

1 tsp Garlic puree or garlic powder

1 tbsp sriracha, chili paste or chili powder

1 tsp salt, 1 tsp pepper

2 eggs

2 cups breadcrumbs

1 tsp salt, 1 tsp pepper

Preheat your oven to 400.

The key here is, like America’s Test Kitchen tells us, to season at every step.  In a large bowl, combine your eggs, garlic, sriracha/chili, salt and pepper.  Toss in your chicken strips/nuggets.  Coat the chicken evenly and set it aside.

In a large plastic bag, toss in your breadcrumbs, salt and pepper.

Start tossing your egg coated chicken pieces in the bread crumb mixture a few at a time, making sure they are all evenly covered and place them on an ungreased baking sheet.  You don’t have to have much space in between them at all, so go ahead and put them close together if you need to.

Place them in the oven at 400 for 12 minutes, pull them out, turn them over, and put them back in for 12.

Serve with whatever the hell you want, but I am partial to BBQ sauce.

{24 notes}

thedisgruntledgradstudent:

Here’s how I make my own jam, you guys! This is the raspberry version, but the strawberry version is exactly the same. Blackberries sometimes need more sugar, and cherry hasn’t turned out well for me.

Ingredients

12oz bag frozen raspberries

1/3 cup sugar

1/3 cup water

Dump everything into a medium sauce pan.

Stir together.

Bring to a simmer and cook over medium heat for 10-12 minutes, stirring frequently.

If you are using strawberries you will have to break them up a bit with your spoon, as they usually come whole. Or you can defrost them and cut them into pieces before cooking, but that’s too much work, in my book.

Cool, then put it into a container and refrigerate.

Let it cool all the way before putting it in the fridge, so that the steam escapes and doesn’t condense! This will further thicken it a smidge.

Strawberries usually come in 16oz bags, so use a half cup of sugar and water for that sized bag!

I recommend you use real sugar with this, other sweeteners don’t give it any viscosity, so it’ll have a weird texture. Besides, store-bought jam is equal parts fruit and sugar, whereas this is about 4 parts fruit to 1 part sugar, meaning it has tons more flavor and WAY less calories than jam from the store.

And besides that, this tastes even better than the fancy $10/jar jams but only cost about $4 to make. The strawberry version costs about $2 total.