Gingersnap Cookies

So, you may have noticed that I'm doing a lot of cooking lately.  It does seem to be that time of year.  Today I'm going to lunch at t friend's house and we'll be having a cookie swap as well.  This year I decided to make Gingersnap Cookies.  These are also one of those cookies that I discovered later in life.  My love of all things chocolate has made me miss out on some truly yummy treats.  Because it's a dark cookie, I use at least half whole wheat flour in my dough.  It certainly can take it!

Gingersnap cookies

2 cups flour  (white, whole wheat or a combo)
1 T ground ginger ( or more if you like em spicy)
2 t baking soda
1 t ground cinnamon
1/2 t salt
3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
cinnamon sugar for rolling

Preheat oven to 350 degrees. 

Combine the flour and spices in a bowl.  Beat butter and sugar well, add egg and molasses and beat until light.  Slowly add the flour mixture until just blended.  Form into 1 inch balls and roll in cinnamon sugar. 

Bake for 10 minutes. 

I can't wait to see all the yummy cookies at today's swap.  It's good to have friends that are good cooks as well!

This post will also be a part of the Christmas Cookie Recipe Swap at Farmer's Daughter.

Peaches

Peaches are in season here in New England.  I think it's pretty sad that just a few years ago, I didn't know that you could grow them here.  I thought they could only be grown in the south, like citrus.  That's how far away from our food supply I was.  Now of course, I have my own peach trees.  They have some small fruit on them this year, but nothing that will actually feed us quite yet. 

The local farm, however, does have quite a few peaches.  When I went in the other day, they were running a special for canning peaches at a very nice price.  I snatched them up and ran right home to use up my bounty. 

I also did the tomatoes from the garden at the same time.  While I canned, my family happily slurped up the peaches still in the basket.  I think I'll be going back tomorrow to see if they have anymore left.  We are now firmly in the no industrially processed foods camp here.  If I don't get enough tomatoes for the year, I'll go back to the same farm to get big baskets of their canning tomatoes.  There just is no comparison. 

When I was finished canning, I decided a pie was in order.  This is a crumb top peach pie.  The recipe was made up, but consisted of a bottom pie crust.  The peaches were seasoned with cinnamon, ginger and allspice and thickened with a little cornstarch.  The topping was a basic crumble with butter, flour and sugar.  It was very yummy. 

Trying my hand at bagels

While my computer was being fixed, I had lots of extra time.  So, I decided to make bagels.  They were surprisingly easy.

They are a bit of a hodge podge of a recipe.  I started with my whole wheat bread dough.  After the first rise I used half the dough for a loaf of bread.  With the second half, I divided it into 8 pieces and formed them into bagels.  The dough got roughly formed into a ball.  I then poked my finger through and made a larger hole.  The bagels were placed on a cookie sheet with parchment paper. 

Next, I heated my electric skillet filled with water and 1 heaping tablespoon of brown sugar and brought it to a simmer.  Then the bagels were transferred 4 at a time (that's what fit in my pan) for 2 minutes on one side and 1 minute on the other.  They went back on the baking sheet and I finished the rest of the bagels. 

The bagels went into a 425 degree oven for 25 minutes.  If you want to add a topping, pull them out after 15 minutes, brush the bagels with water and sprinkle it on.  Then you can finish baking.  I used the Everything Bagel Topping from King Arthur Flour. 

They came out really well, although I will probably make them smaller next time.  I also had a few issues with the topping falling off more than I would like.  I may try using an egg wash to stick them next time.  These were far easier than I would have thought and I love that I was able to use my own bread recipe for them. 

Cheese Straws

In my quest to eliminate the grocery store, I'm trying lots of new recipes.  This one is kind of like a cheese biscuit in flavor.  Hubby didn't like them, but Morgan and I loved them.  We're the cheesy types anyway.  These are certainly for someone who likes cheese.

I got the recipe from Allrecipes I'll rewrite it here for those that don't wish to click on the link.

Cheese Straws
2 C flour
2 C shredded cheddar cheese
3/4 C butter
1 t baking powder
1/4 t cayenne pepper
1/2 t salt
1/2 cup water

Make sure your butter is soft, but not melted.  Combine all ingredients except water, until well combined.  Add water slowly, until you have a very stiff dough.

Roll the dough in small batches on a lightly floured surface.  You want to have snakes slightly thicker than a pencil and about 4-5 inches long.  Arrange on a baking sheet.  They will puff quite a bit.

Bake at 400 degrees for 5-10 minutes, or until browned.  The original recipe called for 5 minutes, but I found mine needed closer to 10.  Maybe I made them too thick.

 

The little boy from up the street is currently devouring them.  I will probably try them with some wheat flour next time.  That will probably up the nuttiness and texture a bit.

 

English muffins

As part of my goals for the year, I've been working on making more items from scratch that we would normally buy.  Today, it was making english muffins.  I wanted them to be whole wheat and made with ingredients that I could pronounce.  They were remarkably easy. 

The recipe is
1/4 cup warm water
1 package dry yeast (1 T of bulk yeast)
2 C whole wheat flour, plus about another 1/2 C for kneading
1 C white flour, or use all WW  (guess what I did)
1 t salt
1 C milk
3 T oil
1 T honey
1 egg
cornmeal for dusting

Bloom yeast in water, until foamy.  Mix flour and salt in large bowl.  In separate bowl, mix milk, oil, honey and egg, then add water and yeast.  Add liquid to the flour slowly and mix to combine.  I did this in my kitchen aid with the dough hook. 

 

Add enough extra flour to make a loose dough.  I tend to make my whole wheat doughs on the wet side.  It needed another 1/2 C of flour for me.  Then let rise in oiled bowl, covered with a towel, until doubled.  It will take an hour or so, depending on how warm it is.  My house is cold, so it took over an hour, even sitting next to my crock pot.

Then turn the dough onto a surface covered with cornmeal.  You then pat, or roll it to about 1/2 inch thick and cut out your rounds.  I used my 2 3/4 inch biscuit cutter.  Put a towel over them and let them rise for another 20-30 minutes.  

 

Lastly, heat a griddle, or large skillet over medium heat.  Cook the muffins for 5 minutes, flip for another 5 minutes.  Continue flipping every 2-3 minutes until they are browned and the insides are soft, but not gooey.  You may need to cut into one to test it.  

 

They look like english muffins, don't they?

I had to try one with butter and my Triple Berry Jam.  It was delicious!

Pumpkin Muffins

I'm almost out of pumpkin puree.  These little yummies are most of the reason.   The recipe comes from a very old friend who I haven't seen in many years.  One Christmas she decided to make a bunch of little pumpkin loaves for all of our friends over college break.  This recipe makes a lot and I think she made 3 or 4 batches when all was said and done.  I've been hooked ever since.

Over the years I've played with the recipe a bit.  My family can't seem to get through a whole loaf of quick breads, so I made them into muffins.  We also like a hint of chocolate, so often add mini chocolate chips.   Now they are also made with home grown pumpkin and home ground wheat flour.   The recipe makes 3 loaves or 24-30 muffins.

Pumpkin Bread

4 C flour (whole wheat, white or combo)

3 C sugar

2 t baking soda

1 1/2 t salt

1 t allspice

1 t cinnamon

1 t baking powder

1 t nutmeg

1 t ground cloves

1 C oil

2/3 C cold water

1 can pumpkin or 2 C pumpkin puree

4 eggs

Mix dry ingredients well.  Add oil, pumpkin and water.  Add eggs one at a time. (my friend was very adamant about this instruction)

Bake loaves at 350 for 1 hour.  Bake muffins at 325 for 20-25 minutes.

Food Goals for the Year

Going right along with my garden goals from yesterday are my food goals for the year.  They certainly go hand in hand with the garden goals.  These are things that we've been working on for the past few years and every year I try to expand on things. 

1.  Expand my repertoire of breads.  I can already make a rather nice loaf of bread, so it's time to move on to bigger and better things.  We're talking bagels, pita breads and crackers.  I've been having a great time grinding my own flour recently.  I only grind a small amount (say 3-5 pounds) at a time, so that it can be used up before it loses its freshness.  I would love to not have to buy bread or crackers from the store.  I also need to perfect my tortilla making skills.  When I made them the first time, they were yummy, but a bit thick and oddly shaped. 

2.  Learn to make cheese and butter.  We are fortunate to live near a wonderful dairy farm.  We get raw milk from pasteured cows.  The price is amazing as well.  I guess when you don't pay for feed, you can sell for less.  It's wonderful stuff.  Now to learn to make some other wonderful things from it.  There is a woman in the western part of my state who does classes.  It will entail a weekend away, I guess I'll have to suffer through it. 

3. Learn how to forage for wild edibles in my area.  Again, we are fortunate to have a man nearby who does classes on such things.  I have self identified a few things in my yard, but would like someone who isn't looking at a computer picture to tell me what they are.  I think it would be wonderful to use some of the weeds growing quite plentifully in my yard and garden for something other than compost.  It is really amazing how many weeds one has in their yard when she doesn't use chemicals.  It is also really amazing how many weeds one has in their yard when they just simply don't care.  The neighbor with the perfectly manicured Scotts lawn loves me.

4.  Try my hand at fermentation.  I keep reading all these wonderful tales of fermented foods and the wonderful things they do for our bodies.  Being someone who loves pickles, saurkraut, kefir and kombucha, it would be wonderful to be able to make these things myself.  It should save me quite a bit of money as well.  That is always a great side effect.

5.  Learn to make my own pasta.  I have the machine, I just need to do it. 

Now looking back at this post, I realize that I'm slightly off my rocker.  I think that most of the people that read this blog are slightly off their rocker as well.  So, here's to being off our rockers!  Rock on!!

The Best Breakfast

At my house, its the season for baking.  One of our favorite breakfasts is Cinnamon Swirl Raisin Bread.  It is so yummy, I just can't stand it.  We have friends who beg for it and one of Hubby's lieutenants who asks for it every time he sees me.  This stuff is good toasted, or not, with butter, cream cheese, or plain.  It's just good.

My trusty helper was on her chair ready to help as soon as she heard the baking cart come out.  Her new favorite thing to do is to hand mix as much as possible.  She hates having to use the stand mixer, it's too much fun to play with it.  This is a bread that I have always made with all white flour, but I've been thinking of trying it with whole wheat. 

Cinnamon Swirl Raisin Bread

3 C milk

1/3 C oil

1/3 C honey

1 T salt

2 T yeast

7-8 C flour (I use King Arthur)

1 1/2 C raisins

2 C brown sugar

2 T cinnamon

Heat the milk until about 115-120 degrees.  In a mixing bowl combine milk, oil, honey, salt, yeast and 2 C flour.  Beat for 2-3 minutes until well combined and creamy.  Add remaining flour and raisins and knead for 8-10 minutes.  I do this in my kitchen aid with the dough hook, but it could certainly be done by hand.  The dough should be soft and rather smooth.  Place in an oiled bowl and cover with a kitchen towel.  Put the bowl in a warm place ( by the fridge is good at my house) and allow to rise until doubled, about 1 hour. 

Punch down dough and transfer to counter.  Lightly press the dough out into a large square and cut into 2 pieces, leaving 2 rectangles approximately 8 inches wide by 12-16 inches long.  Mix together brown sugar and cinnamon.  Divide between loaves and spread on each half.  Spread it evenly, leaving 1-2 inches at one end without sugar.  Start rolling from the end that is fully covered in sugar, ending with the end without sugar.  Tuck in the ends and place in well oiled bread pans.  Cover with a dish towel and allow to rise for another hour or so, until loaf is puffing nicely out of the pan. 

Bake at 375 for 40-45 minutes, covering with foil if the loaves are getting too dark.  Immediately remove to a cooling rack.  Do not slice for at least 15 minutes, this is a soft bread and will crush easily.  Try not to gobble the whole thing up immediately. 

I hope you enjoy this as much as we do.  I'll add that when my mother used to make a similar bread she would glaze it with a powdered sugar and water glaze.  In my mind that is just overkill and the glaze tends to burn in the toaster, so I skip it.  

Playing Santa's litte baker helper

I love this time of year.  The baking warms up the house and fills it with such delicious smells.  The kids help me cracking eggs, rolling balls and sprinkling sugar.  Then we fill up the plates, pack them in the car and distribute the goodies. 

This year the goodies included Chocolate Chip cookies with sprinkles, Chocolate Sprinkle cookies, Ginger Snaps and Peanut Balls.  I tend to make different things each year, but have to make the Peanut Balls every year.  People fight for them.  I'll post the recipe later. 

Today I'm off for lunch with some friends and their kids.  I'll be delivering some more of the cookie plates to them as well.   Tomorrow night I'm excited for my first cookie swap at a friend's house.  I'll be bringing the Ginger Snaps at her request.  It will be so neat to see everyone's offerings. 

Who doesn't like homemade bread?

I love bread.  Its something my mother has almost always made from scratch.   Although she will deny it, she was a bit of a hippy in her day.  I grew up with homemade bread made from flour that she would buy in huge bags and store in trash barrels in the basement.  She would make white, oatmeal, rye and cinnamon raisin breads.  She has never been much of a whole wheat girl.  I remember when I was 8, going to school with my tuna fish on homemade white bread.  It was delicious, but everyone else had wonder bread, and so I thought I should too.  Silly me.

Now, it seems ridiculous that I would want something so awful.  There is nothing better than the smell of rising and baking bread.  The anticipation of that first slice to be slathered in butter, honey or homemade jam.  I can never wait as long as I should.  What I make however, is wheat bread.  Warm and nutty.

Since I had the canning class this summer, I've been asked to teach bread baking.  Time has gotten away from me, so I thought I'd post the recipe here.  The recipe is my mother's, but I've made quite a few changes over the years.

Whole Wheat Bread

3 C warm water ( you can use milk)
1/4 C honey
1 T salt
2 T yeast ( I use active dry)
7- 8 C flour ( can be all white, all wheat, or a combination)
Whole grain bread improver  1 T per cup of whole wheat flour used (optional)

Combine first 4 ingredients in bowl with 2 cups flour and whole grain bread improver if desired.  Beat for 2 minutes.
Add remaining flour until you have a nice cohesive dough.  You do not want it too dry.
Knead with Kitchen Aid or by hand for 8- 10 minutes.
Place dough in greased bowl, rolling dough in oil to make sure it is coated on all sides.  Place a clean kitchen towel on top and place in a warm place for 1 hour, or until dough has doubled in size.
Divide dough in half.
Gently flatten dough into a roughly 12x 6 rectangle.  Roll dough into a cylinder and place in greased bread pan.  Do this for each half.  You will now have 2 loaves.
Oil the top of the loaves and place kitchen towel on top.  Allow to rise for another hour.
Bake at 375 for 35-45 minutes.
When done, remove loaves immediately and allow to cool on a rack.
Try to be better than I am and don't slice into it for at least 15 minutes.

Notes
I generally make this with water instead of milk.  You can add up to 1 cup of oats, or other grains to replace some of the flour.  I almost never make this 100% whole wheat.  My family likes it best 50/50.