No Knead Bread

I've made No Knead Bread only once before but it was the kind that sits overnight in the fridge. It was a different recipe that I seem to have lost and it was a lot stickier than the new recipe I've found. I see the photos that came with the recipe and they show a lot stickier dough than mine though I followed the recipe to the letter (not my usual style, lol).

Anyway, these are photos of the bread. I only let the dough sit for 2 hours, formed them into loaves and let them rise for another 30 minutes before baking. 

Click here for a link to the recipe and all the instructions. I didn't let mine get quite as brown on top for the smoke was starting just as I checked the bread at 30 minute mark. I deemed them done!

The bread is very hot so needs to be cooled off before biting into a slice or two.

They turned out very crusty and that is how I like it!

Have you tried making No Knead Bread before? 

Do you like it?

Gluten Free

Hello friends,

As I was cleaning out and organizing my kitchen cabinets the other day, I took stock of the various specialty flours I've purchased over time and never used. I decided they must be used soon. This will not only free up more kitchen cabinet space but also allow me to test how they affect my blood glucose levels. Right now I have: millet flour, sorghum flour, brown rice flour, maize flour, dark rye flour, coconut flour and some kind of gluten free all purpose flour made by Red Mills.

I decided to try the All Purpose Baking Flour first as I need a bit of bread. This flour contains a blend of gluten free flours from potatoes, sorghum, tapioca, garbanzo and fava beans and is designed for those sensitive to wheat and gluten. This mix can be used for homemade cakes, cookies, breads, muffins, pancakes and waffles.

After mixing the flour was quite lumpy.  The directions said to flatten or smooth out the top with a wet spatula. I did do that.  I see that the bread dough did not bake and smooth out but that is fine by me. The shininess comes from the butter I spread on after baking.

It came to a nice golden colour all around except in the very center of the loaf. The instructions are to bake the loaf for an hour but after ten minutes you put a layer of tin foil over top to prevent it from getting too brown. As you can see the edges of the loaf are much darker because I didn't tightly close the foil over the edges.

The profile of the bread makes the loaf look flat. It isn't quite flat but neither is it nice and round like most loaves made with wheat flour. I am sure that is because this is a gluten free loaf. Read the role of gluten in bread here.

Taste test: After baking the bread which I found to be light and moist, I gave it a taste test.  While it wasn't my absolute favourite, there really was nothing wrong with it. I usually prefer a heavier texture than these slices of  bread but overall I think this bread will serve nicely when toasted or butter with bread (and/or jam.

The bread recipe was taken from the package on the flour.

 I read several online reviews of people who also used the flour. It seems that people either love it or hate it. If you don't mind the taste and you have gluten sensitivities this flour would be a good all purpose flour for you to try. I found it didn't have a huge spike on my blood glucose levels after I ate some.  I may try it again for making cookies or cakes in future.  For now, I will use up the flours I already have.

A Craving Fulfilled

Hello friends,

I've been very sick this past week. I contracted food poisoning and I think it was from some boxed fish purchased at the supermarket. I ate it a week ago and by the next evening I was suffering. By Thursday noon I was suffering even more. I finally went to the doctor on Saturday.  I'm happy to report that I'm doing better and am finally getting back to normal.

Just yesterday it started to rain here. It didn't rain a lot but the sky is gray and the earth is a bit wet. have to say we have had a LONG run of sunny, hot or very warm weather. I guess Fall has now caught up with us.

As I was taking a shot toward the mountains, a plane flew overhead. It looks lonely up there against a dismal sky.

Whenever I have a bout of sickness, combined with overcast weather, I tend to want some home cooked "comfort" foods. I seldom make white bread any more but today I made both pizza dough (using Wolfgang Puck's recipe) and French Bread rolls (actually these recipes are almost identical
with the bread rolls requiring more flour).  Yesterday I made home made lentil and vegetable soup. I wish I had some today to go with the rolls but the rolls with butter will be nice!

The pizza dough will be use used today to make one vegetable pizza.  I think I will use cauliflower, peppers, eggplant and feta.  The other ball of dough will be used to make one meat pizza (pepperoni, salami, onions).

While my bread bun dough was rising, I roasted the vegetables for my pizza. It would have been nice to use some cherry tomatoes. Usually I have some on hand but none today.

A mix of garlic, yellow peppers, eggplant and cauliflower. I would have added cherry tomatos but I didn't have any on hand.

Before it goes in the oven.

After baking.

I almost left it in the oven too long.

Sorry about the shadows in the photo.

The buns are nice and crusty on both sides. I guess that's why they are called French bread rolls but I almost left them too long in the oven.

I'm off to eat. 

Tomorrow I will make some vegetable soup to go with the buns.

Enjoy the rest of your week!

Afterwards: Taste test for the buns. These buns were absolutely delicious. So soft and fresh inside and slightly crunchy on the outside. The pizza was slighlty salty with the feta and the crust was nice and crunchy.   Just how I like it though I know I will love it more with the addition of cherry tomatoes.

Joining in with Skywatch Friday here. Happy weekend to you and your loved ones. xx

Carrot Cake

It's been a long while since I baked anything or did much cooking.  The weather turned suddenly overcast on Friday.  Combined with all my reading this week and the changing weather, I worked up an appetite for something sweet. In my hurry to whip up the carrot cake (recipe below), I didn't worry about reducing the sugar or finding other ways to reduce the calories. My apologies.

The carrot cake fresh out of the oven.  It needs to cool before frosting.

I think you could easily reduce the sugar called for in this recipe by half and perhaps you can use apple sauce in place of the oil.

In the version I made I didn't have quite enough pecans but I used what I did have (about 1/3 cup). I just put them in the food processor along with the carrots and chopped them all up together.  Often when I've had carrot cake in a coffee shop it has sultana raisins in it though my recipe doesn't call for it.  I didn't have any raisins so I threw in a handful of dried cranberries.

The recipe I've posted is for the full cake.  But since I wanted a snack and I didn't want so much left over carrot cake, I cut this recipe in half. I didn't have a smaller round pan to bake it in so the cake was just a bit flatter (thinner) but it also took less time to bake.  About 30 minutes rather than the 40-50 minutes for the full recipe.  This smelled so heavenly while baking. If you are in a hurry, you can save time by using store bought cream cheese frosting like I did.  I don't want to read the ingredients on the box,  but it tasted pretty good.

Ingredients

Cake

• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots
• 1 cup chopped pecans
 

Frosting

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1 cup chopped pecans



Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake. 



This cake was easy to make and very moist and delicious. 
 Do you have a favourite carrot cake recipe?
 If you do, I'd love to hear more about it.

A Sweet Tooth

Lately, I've been craving apple pie so I purchased a few small apples last week in anticipation of making it.  Today I noticed the apples were going a bit soft and as I wasn't up to making pie crust, I decided to make some apple crumble instead.

This was my first attempt at making this dish though I have eaten it from time to time. I knew before hand that it is not too difficult to make so I googled a diabetic recipe.  The following recipe came up but somehow I don't think it is that diabetic friendly. I'll have to look for another one but in the meantime, this one will be eaten.  I did reduce the sugar and the oil and increased the oats so that will help a bit.

Recipe from IFood

Ingredients

* 4 large cooking apples

* 4 tbsp olive oil

* Zest and juice of 1 large lemon

* 3/4 cups of sugar (any kind will do). I like brown.

* 2 pinches of ground cinnamon

* 1/2 cup of cold unsalted butter

* 1 cup plain flour (I increased this slightly by about 1/4 cup)

* 5/8 cup sugar (I reduced this to about 1/2 cup)

* 1/8 cup porridge oats (I increased this slightly). 

Directions

1. Peel and core the apples and cut into large chunks.
2. Heat the oil in a saucepan, add the lemon zest and juice, sugar, cinnamon and then add the apples. Cook for 5 mins to soften slightly.
3. Tip into a large baking dish.
4. Place the cold butter and flour into a food processor and pulse until you have a fine breadcrumb consistency.
5. Tip into a bowl and stir through the extra sugar (1/2) carefully. Spoon over the top of the stewed apples and sprinkle over the oats.
6. Bake in the preheated oven for 30-40 mins or until well-browned. Serve your apple crumble plain or with custard or ice cream.  Today we had French vanilla ice cream to go with the crumble.

This dish was delicious and I highly recommend it. It was made special by the addition of the lemon juice and lemon rind which really enhanced the overall flavour of the dish. 

Bon appetit!

Baking for a Season

Welcome to my newest follower, Rachel. 
It's so nice to have you :-)

When I was browsing blogs the other day after making the loaves of bread from a fellow bloggers recipe, I also came across a blogger who made and froze chocolate chip cookies. I can't remember exactly where now but she didn't have the recipe on her blog, just a note about making Hershey's chocolate chip cookies. So on Saturday I decided to google the recipe and make them.  I also made pizza dough and pumpkin pie for tomorrow's Thanksgiving dinner.

I made 4 dozen cookies in 3 different sizes. The recipe says you can get 5 dozen cookies from this recipe but I tend to make mine a little larger.

Lots of cookies for the freezer!

Here everything is marked as to the contents of the bags and the dates of the packing though I hardly think they will last past due date in the freezer.

Another view of the goods all laid out for the freezer. I saw the steam was gathering on the bread so I let that out before closing up the bag and popping it in the freezer.

This is the recipe for Pumpkin Pie for Sunday's dinner.


Ingredients

* 1 (9 inch) unbaked deep dish pie crust
* 3/4 cup firmly packed brown sugar
* 1 teaspoon ground cinnamon
* 3/4 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/2 teaspoon mace (I skipped the mace because I don't generally have it on hand).
* 1/4 teaspoon ground cloves
* 2 eggs
* 1 (398 ml) can 100% Pure Pumpkin
* 1/2 cup cream or evaporated Milk
* 3/4 milk, scalded

# Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl and add cream or evaporated milk. Stir egg mixture into pumpkin and sugar-spice mixture. Add scalded milk and stir just until blended. Pour into chilled pie shell.
# Bake for 15 minutes in 425 degree F. oven. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately with mounds of whipped cream or refrigerate.

My pie crust is a little dark around the edges. I think the problem was I used a very deep plate and it isn't really a pie plate. it exposed too much of the pie dough to the heat. That is my guess but I could be wrong. The big mark in the middle is made by my testing whether the pie was done. Once I cut it you won't see that. I hope the pie crust takes okay. If not to my liking I will have to keep looking for a recipe that works for me.

Taste test:  The pie was actually quite good and the crust didn't taste burnt in any way. The crust was soft but it wasn't what I would consider flaky. Perhaps if I didn't have to roll it out so thin it would have been much flakier. The filling was very nice. It was not very sweet.  It was creamy and very subtle in it's flavours. It was perfect for me but others might prefer a sweeter, spicier pie filling. In that case, add a bit more sugar and another 1/4-1/2 teaspoon of the indicated spices. I tasted mine without the whipped cream and I think this would be my preferred way to eat it because it's texture is already nice and creamy.  You will probably want to have whipped cream on hand for those who love to eat pumpkin pie this way though.

On Sunday, I will be making turkey and stuffing, mashed potatoes and gravy and a side dish to go along with the pumpkin pie. This will be a smaller feast than usual. I am just happy to have the bird and will use the left overs for all sorts of wonderful dishes like turkey sandwiches, turkey soup and turkey casserole. Yum! This little bird will prepare a feast for a week.

HAPPY THANKSGIVING TO ALL

CANADIANS

:-))