I haven't been posting this week, but I've been super busy working on showers for "S", "J", & "H". The shower for "S" is next Saturday, for "J" the next Tuesday, and then for "H" the Sunday after that. I've also been asked to teach some crafts at a nearby camp, so also working on kits for the first class this coming Tuesday.
I don't have any photos to share, but I have done some baking/cooking inspired by Pinterest so thought I'd just pop in and share those links. We've also eaten all the wild asparagus growing behind our house and planted 40 more plants, Hopefully next year we will be able to eat off of what we planted last year. The rhubarb has also been growing in abundance. I'll share some recipes I've made from it so far next week with you.
French Bread
Pinterest link
Swedish Meatballs
Pinterest link
Patty Melt
Pinterest link
recipe via Pioneer Woman
My Favorite Brownies
Pinterest link
Recipe via Culinary Couture
1/3 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon + 1/8 teaspoon baking powder
1/4 teaspoon + 1/8 teaspoon salt
3/4 cup canola oil (or vegetable oil)
1 and 1/2 cups granulated sugar
1 and 1/2 teaspoons vanilla extract
3 eggs, room temperature
In a medium sized bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
In another bowl, using an electric hand mixer, beat together oil, sugar, and vanilla until light and fluffy. Add eggs and beat until well blended. Using a spoon, gradually stir in dry ingredients, until completely combined.
Pour batter evenly into prepared pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Transfer to a wire rack to cool completely before cutting into squares.
Note: If you are using a metal baking pan, increase oven temperature to 350 degrees.
I don't have any photos to share, but I have done some baking/cooking inspired by Pinterest so thought I'd just pop in and share those links. We've also eaten all the wild asparagus growing behind our house and planted 40 more plants, Hopefully next year we will be able to eat off of what we planted last year. The rhubarb has also been growing in abundance. I'll share some recipes I've made from it so far next week with you.
French Bread
Pinterest link
FABULOUS FRENCH BREAD
Easy and amazing French Bread!
INGREDIENTS
- 1 cup boiling water
- 1/3 cup warm water
- 1 Tablespoon active dry yeast
- 2 Tablespoons sugar
- 1 Tablespoon salt
- 1 Tablespoon shortening ( I used butter-flavor Crisco)
- 1 cup cold water
- 5-6 cups all-purpose flour
- 1 egg
INSTRUCTIONS
- Preheat oven to 170 degrees F. Fill a glass measuring cup with 1 cup of water. Place in microwave and heat for 3 minutes, or until water is boiling.
- In another glass measuring cup, fill it with 1/3 cup warm water. Sprinkle the 1 Tablespoon of yeast over the water. With a fork, stir yeast into the water until yeast is completely dissolved.
- Pour the sugar, salt and shortening into the bowl of your stand mixer. Using a fork, mash these ingredients together. Pour the 1 cup of boiling water over the shortening mixture in the stand mixer. Add the 1 cup of cold water into the mixer. Then pour in the yeast/water mixture.
- Add 3 cups of flour into the mixer, and using the dough hook, turn mixer on low speed. With the mixer still on, slowly add in the remaining 3 cups of flour, 1 cup at a time. Once all 6 cups are in, turn speed to medium and let the dough mix for 6-8 minutes. The dough should be nice and elastic. Be careful not to over-flour. I used all 6 cups, but would not use any more than that.
- Once the dough is mixed, let it rest in the bowl for 5 minutes.
- Spray a large cookie sheet with non-stick spray. After the dough has rested in the bowl, dump it onto the greased cookie sheet.
- Take a sharp knife, spray it with non-stick spray, and cut dough into 3 equal pieces. Then let it rest again for 5 minutes. (These resting periods for the dough is needed, so please do it and be patient! It’s worth the wait )
- To shape the dough before baking: Take one section of dough and spread it out into a rectangle. Just use your fingers, you don’t need a rolling pin. Fold one long end up over half of dough, then fold the other half over that one. Then fold each side up over each other, then turn the loaf over so it is seam side down.
- Use your fingers to tuck seams down underneath the loaf and shape it. Repeat with the other 2 pieces of dough. Once all 3 sections of dough are shaped cut 3 angled 1/2 inch slits onto the tops of dough.
- Crack the egg into a bowl and whisk with a fork until frothy. Spread the egg over the tops of each loaf, making sure to get inside the slits.
- Place the loaves into the oven and let them rise for about 15 minutes (while the oven is on 170 degrees F.) Then turn oven up to 400 degrees F (while the loaves are still inside) and bake for 15-20 minutes, or until the tops are golden brown and crisp. Turn the oven down to 350 degrees F. and bake for an additional 10 minutes.
- Remove the loaves from the baking sheet and allow them to cool a bit before slicing them.
- Enjoy! ♥
NOTES
- Yields: 3 Loaves
Swedish Meatballs
Pinterest link
SWEDISH MEATBALLS
INGREDIENTS
- 2 tablespoons olive oil, divided
- 1 onion, diced
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup Panko*
- 2 large egg yolks
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup unsalted butter
- 1/3 cup all-purpose flour
- 4 cups beef broth
- 3/4 cup sour cream
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
FOR THE GRAVY
INSTRUCTIONS
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
- Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
- To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
- Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
- Serve immediately, garnished with parsley, if desired.
NOTES
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.
Adapted from Jo Cooks
Adapted from Jo Cooks
Patty Melt
Pinterest link
recipe via Pioneer Woman
Patty Melts
- Prep Time:
- Cook Time:
- Difficulty:
- Easy
- Servings:
- 4
Ingredients
- 1 stick Butter
- 1 whole Large Onion, Halved And Sliced
- 1-1/2 pound Ground Beef
- Salt And Pepper, to taste
- 5 dashes Worcestershire Sauce
- 8 slices Swiss Cheese
- 8 slices Rye Bread
Preparation Instructions
In a medium skillet, melt 2 tablespoons of butter over medium-low heat. Throw in the sliced onions and cook slowly for 20 to 25 minutes, stirring occasionally, until the onions are golden brown and soft.
In a medium bowl, mix together the ground beef, salt & pepper, and Worcestershire. Form into 4 patties.
Melt 2 tablespoons butter in a separate skillet over medium heat. Cook the patties on both sides until totally done in the middle.
Assemble patty melts this way: Slice of bread, slice of cheese, hamburger patty, 1/4 of the cooked onions, another slice of cheese, and another slice of bread. On a clean griddle or in a skillet, melt 2 tablespoons butter and grill the sandwiches over medium heat until golden brown. Remove the sandwiches and add the remaining 2 tablespoons of butter to the skillet. Turn the sandwiches to the skillet, flipping them to the other side. Cook until golden brown and crisp, and until cheese is melted.
Slice in half and serve immediately!
My Favorite Brownies
Pinterest link
Recipe via Culinary Couture
Yield: One 8x8-inch pan (16 squares)
Ingredients:
3/4 cup all-purpose flour1/3 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon + 1/8 teaspoon baking powder
1/4 teaspoon + 1/8 teaspoon salt
3/4 cup canola oil (or vegetable oil)
1 and 1/2 cups granulated sugar
1 and 1/2 teaspoons vanilla extract
3 eggs, room temperature
Directions:
Preheat oven to 325 degrees F. Lightly spray an 8x8-inch glass baking dish with nonstick spray, then line with parchment paper, leaving an overhang on two opposite sides. Lightly spray again and set aside.In a medium sized bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
In another bowl, using an electric hand mixer, beat together oil, sugar, and vanilla until light and fluffy. Add eggs and beat until well blended. Using a spoon, gradually stir in dry ingredients, until completely combined.
Pour batter evenly into prepared pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Transfer to a wire rack to cool completely before cutting into squares.
Note: If you are using a metal baking pan, increase oven temperature to 350 degrees.
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