eat our feelings cookies

It was a rougher than average week over here. It may not always be the healthiest habit, but I think we fall in the eat our feelings category. We had to go re-stock our fridge, and while we had a very specific shopping list, somehow the white chocolate chips jumped into our cart. I mixed them up into some cookies with some pecans, and we ate a bunch of them warm from the oven. Can always count on cookies. (I also stuck a bunch of dough in the freezer, and you are welcome, future selves.)

late night cookies

pin to table

Today was a good pinterest day. A couple recipes to try soon: little bear cookies to kill you with cute, clustery granola, fancy bagels, and lick-your-fingers-for-days cinnamon buns. (photos/recipes found at respective links)

pintotable4 pintotable2pintotable1 pintotable3

sourdough/ week eight

This week’s bread was oatmeal bread. The recipe made two loaves, and we decided to make both, and give one away. Unfortunately, while in the dough proof, one loaf stuck really badly to some plastic wrap, and the dough deflated some after I tried to gently remove it. So we graciously gave away the round, attractive loaf, and kept its less attractive, but still tasty, twin for ourselves.


I would also like to add that this bread was ginormous. Together, the breads took up an entire sheet tray.

bread as big as your face

sourdough/ week seven

This week we made sourdough English muffins! A little bit of change from the normal loaf we have been making. It was actually a little more arm work than the normal loaf though! It wanted 6 1/2 cups of flour and kneaded and rolled out! Great arm workout.

I used a little bit smaller biscuit cutter than recommended, and I ended up with one million muffins.englishmuffins1englishmuffins2

I opted to cook them in the oven. I’ll try it in a skillet next time though.englishmuffins3

Once they cooled down, I put a whole bunch in the freezer. No one person ever needs to eat 11 English muffins in one week, even though that would be delicious.englishmuffins4

sourdough/ week six

This week was date bread. Dates are one of those foods I always forget that I like, but then I start sampling them and I remember.

I went a tiny bit off recipe for this one. The recipe is for a two-pound loaf, and I wanted to try halfing it. I also wanted to sub in some whole wheat flour too. I suppose dates and pecans are kinda heavy, so if I wanted more rise, all normal flour would have been the way to go. But I don’t mind dense breads at and pecan breadThe loaf turned out a little small in the bread pan, because it was only one pound, but it had a nice shape. It did turn out a little bit dense, but still soft. I was going to take a picture of our toast this morning for the after, but once they were toasted, I put some butter and cinnamon and sugar on it, and it was basically the best thing I’ve eaten in a week. Good thing I have another slice in the morning to look forward to.

sourdough/ week five

practice 1

This week’s loaf is the classic wheat. Delicious and nutritious. We’ve eaten it as toast mostly, but I have a panzanella recipe that I am hoping to try tonight!

I have also been reading this book, and I am right in the middle of the air section. Super nerding out on the history of grains and such. I’ve been keeping the starter in the fridge and feeding it every week, and it works perfectly fine, but I might try a little experiment. Just to see what it does, I’m gonna try keeping it a little warmer and feeding it more frequently. I know everyone is eagerly awaiting the results.wheatbread

sourdough/ week four

The next recipe in our sourdough cookbook was a peasant black bread, which it says is based on a Russian staple. The recipe said specifically not to leave out the coriander, but I am a rebel, and I did. Because I didn’t have any, and also because cilantro is yucky.

I decided to make two smaller loaves this time, instead of one large loaf. So I basically worried the entire time it was in the oven, since I wasn’t quite sure of the cooking time. But it sounded good and hollow around 40 minutes, and it turned out nice and crumby inside, so we will put this one in the success column. peasantbread2

Oh, the bread is not black you say? I am told by the internet that it may darken over time, so every morning’s toast will be a surprise!peasantbread1

bread on the menu

Last week, we made a no knead sourdough bread, since it was late and I didn’t want to clean the counters again. We ate it right up with a boatload of lasagna. No knead bread is no joke.

Here are some good looking breads to consider baking soon. We got: apple sourdough bread, brioche donuts with honey glaze, challah pretzel bread, and cinnamon raisin soda bread. breads to make(pictures from respective links)

Yum! Get to it!

vanilla donuts with maple glaze

We had company over this weekend, so that was all the excuse I needed to make donuts. I woke up a little early on Saturday, and got to work on the dough. I love a good cake donut, but there is just something about fluffy yeast donuts.

Based on this recipe here, I added normal vanilla instead of the vanilla bean, and no one complained at all. The glaze was really sticky, and kinda a weird consistency when they were being dipped, but again, no one complained about the final product. I loved that they were yeast donuts, but baked instead. Not having the house smell like oil was a big plus, especially with having company over.

They are basically soft, warm donut pillows that dreams are made of.vanilladoughnuts1vanilladoughnuts2vanilladoughnuts3

sourdough/ week three

I get so proud of the bread dough. Since we grew the starter ourselves from scratch, I am very mother bear about the yeast. I am so pleased when they do their best.

This recipe was for French bread. It is very, very similar to traditional sourdough, except that you also spritz the oven with water during the first 15 minutes of baking. This witchcraft magically makes the bread chewier, with a softer crust than normal sourdough.frenchbread1

Look at that sourdough starter at work! My chest swells with such pride.frenchbread2

This is the kitchen utensil I never knew existed, but now use all the time when making bread. You can lay down a nice, even flour bed for the dough with it. You can also use it to grab more flour when you need it and sprinkle it down, instead of reaching your dough hands straight into the flour, and then throwing it down in a big clump.frenchbread3frenchbread4

I accurately predicted the outcome of the finished product. YUM. The crust was lighter and softer, from the oven spritzing I assume, and the bread was amazingly delicious and chewy. We ate it just as is, no butter or jam necessary. Its that good. Well done, my little yeast children.frenchbread5frenchbread6


Get every new post delivered to your Inbox.

Join 196 other followers