Saturday, February 1, 2014

It's finally our year...
the year the Seahawks are in the Super Bowl! WA-HOO!!!!
To celebrate, I've created a special cookie in honor of the "12th man," the Seahawk's fans... for us who are loud & proud, and blue & green!

½ c. butter (room temp.)

½ c. coconut oil (melted)

1 c. sugar

1 Tbsp. brown sugar

1 large egg

1 Tbsp. vanilla

2 c. flour

¼ tsp. salt

½ tsp. baking powder

lots of blue food coloring

Cream Cheese Frosting:

½ c. unsalted butter

1 package cream cheese (8oz.)

2-3 c. powdered sugar

1 tsp. vanilla

lots of green food coloring

If you are going to a party with lots of fans, feel free to double the recipe.

For the cookie, blend together all the wet ingredients. Then add the dry ingredients, adding the flour little by little. For the blue color, keep adding until you get a dark blue. (By the way, this is going to take a lot of food coloring. Feel free to add less... but dark blue is the way to go for true color!
Roll out the dough flat, about 1/4 inch thick, and cut out small sized circles. I used the rim of a champagne flute to get the right size. I made several larger ones at first, and they were just too big. Keep it small and sweet!

If you're feeling crazy, you can also carve some awesome 12's with a toothpick on the top of half of the cookies to show your pride!

Bake the cookies on a Silpat mat or non-stick parchment paper at 350* for 9-10 minutes. You want them to be firm and fully cooked, but still soft to bite.

While the cookies are baking, whip up some cream cheese frosting, blending the butter and the cream cheese first, then add the powdered sugar little by little for the right consistency. Slightly firm frosting is good, so when you blend it, it should forms peaks. Add green food coloring little by little for the right green. (Again, this takes quite a bit, but adjust to your own color desires.)

When the cookies are all baked and cooled, make sandwiches with the frosting in the middle. Serve to your fellow '12th Man' (aka. Seahawk's fans) on the big day!


Monday, January 27, 2014

Whole Wheat Garlic Flatbread

You know that thing that happens when what you try something new, and it turns out completely wrong... but instead you get something else that's super awesome? Ya, that happened to today! I tried to make these yummy looking crackers from ShowFood Chef: 10 Minute Crackers - Simple Saturday 

It's not her fault! I'm sure they would have worked... if I'd done it right. However, what I got instead was a super easy and delicious garlic flatbread recipe. SO you can decide, crackers... flat bread... some of each? You can go look at the original recipe, but this is what I did differently.

Whole Wheat Garlic Flatbread
1 c. whole wheat flour (spelt might work well too!)
1/2 c. grated parmesan cheese
1/4 c. butter
1/2 c. water
1 tsp. sea salt
1/2 tsp. garlic powder (optional)
extra sea salt and parmesan cheese for sprinkling.

I added the flour, butter, and cheese together with my hand mixer. (Next time, I'm using the food processor!) Then I added the salt and garlic powder, (probably more than what I have listed if I'm being completely honest. I LOVE garlic!) Next, add the water a little at a time until soft. I accidentally added it all at the same time. Maybe don't do that!

The thing I did super different was this: when I rolled it out, because the dough was too sticky from too much water, I didn't make the crackers thin enough to be actual crackers. The dough was rolled thick like pizza dough.

I topped it with sea salt and parmesan, but feel free to experiment with toppings. I let it bake before cutting the crust for the bread slices. I made squares, but make whatever shapes you want!

Baked it at 400 for probably about 15 mins total. Try 10, then add 2 or 3 mins. a few times, checking. It might need longer. (I was also doing other things and lost track of how many times I added more time.) Just make sure they bake long enough to have nice golden color around the edges and the parmesan on top is baked in that lovely toasted color.

This beautiful thick garlic flatbread stuff was ready for lunch! I warmed up some marinara sauce I had and threw some parmesan in for dipping. Make a little side salad! DONE! If you have a pizza craving, this is cheap, fast, and super tasty!

Tuesday, January 14, 2014

Spelt Bread
(Bread-maker Style)

For Christmas, I got a bread-maker! I'm ecstatic!

I've made 3 loaves so far, and we're not that far into January!
Two of those loaves were spelt bread. "What is spelt?" people keep asking me. It is a type of ancient grain related to wheat but higher quality nutrients! Spelt still has gluten, but it is a different kind of gluten than is found in regular wheat. It is easier to digest, and people who are sensitive to wheat can often eat spelt, as it doesn't cause the same kinds of reactions. As always, if you need to be completely gluten-free, be cautious! (I'm sure I don't need to even tell you that!) But for those of us who are trying to simply have less gluten in our diet, spelt is a delicious alternative.

I'm not an expert on grains, so if you have more questions, I found a few good places for you to start your research.
You can read more about the spelt grain at these sites:

So all this said, spelt is delicious, has a type of gluten that's easier to digest, and has more nutrients than regular wheat! And it's fun to mix things up in our diets every now and again. So, even if you're not gluten sensitive, you're going to want to try spelt bread!

I've been playing with a spelt bread recipe I found online:

The thing about spelt bread recipes is many include lecithin or a type of milk. I didn't want those. I just wanted to just keep it simple. Even the original recipe has two different types of spelt flour, which I'm sure makes the texture different. I wanted an easy recipe I could make for regular bread use. No more bought bread for this family!
This recipe is simple, egg and dairy-free, and turns out light and fluffy! What more could you ask for!?

Spelt Bread

1¾ c tepid water
2 tbsp. safflower oil (or olive oil)
4 c. organic wholegrain spelt flour
1½ tsp. sea salt
2 Tbsp. organic sugar (or honey)
¼ tsp. baking powder
2 tsp active dry yeast

First put in your water and oil into the bread-making bowl,
then add flour, salt, sugar, and then the yeast in the appropriate place (mine bread-maker has a yeast spot and adds it at the right time. I'm telling you, I love this thing!)

Bake on normal or rapid bake mode, with a small/medium loaf, and light/medium crust.

There is nothing like homemade bread just out the oven...
aka. the bread-maker!

Happy Baking!