A New Favorite Recipe for Chocolate Chip Cookies

Note:  I updated this recipe on 5/30/12 and now I think it's even better.  A friend told me she tried the recipe but the cookies seemed a little greasy, so I experimented with proportions of fat and flour.  The recipe below has been revised, using less fat than before, but I think the result is better.  And try using coconut oil--we love it!

The internet is swarming with CC Cookie recipes, all claiming to be the best.  I’ve tried them all, I’m pretty sure.  Most have not lived up to their claims, in my book.   If I’m going to indulge, it has to be worth it.  I don’t like flat, crunchy cookies, or thick, cakey cookies.  My goal is somewhere in between.  Barely crisp on the edges and soft and chewy in the middle.  And I want a cookie that I can mix up and bake right away—no “refrigerate dough for 24 hours or more” (hello, NY Times famous cookie recipe).

But in my quest for better cookies, there are a couple of ingredients that I refuse to use:  shortening and white flour.  I know what you’re thinking:  No wonder those other recipes don’t turn out well for her!  For years I’ve been making pretty good cookies with whole wheat flour.  And sometimes I play around with reducing the fat and using less sugar.  It is hard to find the right balance between delicious taste and texture and a cookie I don’t have to feel as guilty for eating.  I’ve made many low-fat or low-sugar cookies that were edible, but not great.  Until now.

A few days ago I was reading on someone’s blog about her mother’s famous chocolate chips cookies.  I recognized the recipe immediately.  Been there, tried that.  But I glanced at the comments and noticed that someone said she makes the same recipe but uses olive oil instead of shortening.  A few comments later, someone else remarked that they cut the sugar in half, with excellent results.  So I decided to try both modifications, along with using whole wheat flour instead of white.  Success!  (maybe one day I’ll get rid of the butter entirely and use all olive oil, but I like the butter flavor so I’m leaving it in for now.)

And so I share with you my new go-to recipe for CC Cookies.  Can you find one that tastes better, looks better, or is just like the ones at some famous bakery in NYC?  Maybe.  Go for it.  But will you find another recipe made with whole grain, heart-healthy oil, and half as much sugar that tastes this wonderful?  I think not.  (But if you do, please let me know!)  Will this be your new favorite?  Try it and see.

Chocolate Chip Cookies
1/2 cup olive oil (light, NOT extra virgin)
1/2 cup butter, softened (or coconut oil)
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla
4 cups white whole wheat (see note below)
2 teaspoons soda
1 teaspoon salt
1 teaspoon cream of tartar, optional
12 oz. (2 cups) chocolate chips (the darker the better!)
1 cup chopped walnuts, optional

Mix oil, butter, and sugars until creamy.  Add eggs and vanilla and mix until light and fluffy.  Add flour, soda, and salt and pulse until just combined.  Add chips and nuts, if desired.  Bake at 350 for 10-12 minutes, depending on size.  I used a small cookie scoop and they were done at 11 minutes.  I bake my cookies using a Silpat mat on the cookie sheet, but parchment paper or a baking stone gives similar results.

Note:  I don't use white wheat as much anymore, except in bread.  For most baking I grind equal parts of brown rice, spelt, and barley.  (Chef Brad of Fusion Grain Cooking on BYUtv named it "wonder flour")

Disclaimer:  While these worked perfectly in my kitchen, I cannot be responsible for the differences in your oven temperature, the type of cookie sheet you use, your altitude, the room temperature or humidity in your kitchen, or your measuring techniques.  So many variables!  No wonder there are so many recipes out there.

Apple Pull-Apart Bread

I made this on Sunday morning before General Conference.  My kids wanted monkey bread, but I wanted to use the apples that we’d been given.  I found this recipe that I’d clipped from an old Taste of Home magazine but never tried.  It was delicious!  I used whole wheat flour instead of white but it still rose high and was nice and soft.  We’ll definitely make this again.  It’s more time consuming than monkey bread, but I had Corinne and Jillian helping me to roll and stuff each dough ball and the process went quickly.
Apple Pull-Apart Bread

• 1-1/2 tablespoons active dry yeast
• 1 cup warm milk
• 1/2 cup butter, melted, divided
• 1 egg
• 2/3 cup plus 2 tablespoons sugar, divided
• 1 teaspoon salt
• 3 to 3-1/2 cups white whole wheat flour
• 2 medium tart apples, peeled and chopped
• 1/2 cup finely chopped pecans
• 1/2 teaspoon ground cinnamon
  ICING:
• 1 cup confectioners' sugar
• 3 to 4-1/2 teaspoons hot water
• 1/2 teaspoon vanilla extract

Directions

• In a large bowl, dissolve yeast in milk. Add 2 tablespoons butter, egg, 2 tablespoons sugar, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.   (I kneaded this in my Bosch for 10 minutes and skipped this first rise.)
• Combine the apple, pecans, cinnamon and remaining sugar; set aside. Punch dough down; divide in half. Cut each half into 16 pieces. On a lightly floured surface, pat or roll out each piece into a 2-1/2-in. circle. Place 1 teaspoon apple mixture in center of circle; pinch edges together and seal, forming a ball. Dip in remaining butter.
• In a greased 10-in. tube pan, place 16 balls, seam side down; sprinkle with 1/4 cup apple mixture. Layer remaining balls; sprinkle with remaining apple mixture. Cover and let rise until nearly doubled, about 45 minutes.
• Bake at 350° for 35-40 minutes or until golden brown. Cool for 10 minutes; remove from pan to a wire rack. Combine icing ingredients; drizzle over warm bread. Yield: 1 loaf.

It disappeared quickly!

Whole Wheat Pumpkin Chocolate Chip Cookies

I started out planning to make these Oreo Stuffed Chocolate Chip Cookies for the varsity cross county pre-meet dinner at our house.  So I made the cookie dough.  Then decided that I didn’t want to go to the store just to buy Oreos.  I was going to turn it into Chocolate Chip Cheesecake Bars, until I remembered that it was the first day of fall.  So I added one cup of pumpkin puree and some spices and the result was an amazing cookie.  My teenage daughter is a fellow cookie fan and lover of fall, and she proclaimed these the best pumpkin choc. chip cookies she’s tasted, because they weren’t as soft and cakey as usual.  They disappeared fast and I’m craving more.  I’m posting this recipe before I forget how I made them!

Pumpkin Chocolate Chip Cookies

2 sticks softened butter (1 cup)

3/4 cup packed light brown sugar

1 cup granulated sugar

2 large eggs

1 Tablespoon vanilla

1 cup pumpkin puree

4 cups white whole wheat flour (for low altitude you may only need 3-1/2 cups.)

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon cloves

12 oz bag of chocolate chips

Preheat oven to 350 degrees.  Cream butter and sugars until well combined.  Add eggs and vanilla and pumpkin until well combined.
In a separate bowl, mix the flour, salt, baking soda, cinnamon, ginger, and cloves.  Slowly add dry ingredients to wet ingredients along with the chocolate chips until just combined.  Using a cookie scoop or a spoon, place cookies onto a parchment or silpat lined baking sheet and bake cookies 13-15 minutes or until lightly browned.  Let cool 5 minutes before transferring to cooling rack.

Pumpkin Waffles

I adapted this recipe from one I found in Family Fun magazine years ago.  I use whole wheat flour instead of white, and I doubled the pumpkin.  Add a little more milk if the batter is too thick.  I double this recipe for my family of 8 and usually have a few leftover to freeze for busy mornings.   These waffles are great served with maple syrup and chopped pecans (you can even stir the pecans into the batter), or for a special occasion, try the Cranberry Maple Butter recipe below.
Pumpkin Waffles

• 2 cups whole wheat flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

• 2 eggs
• 1 1/2 cups milk or buttermilk
• 2 tablespoons butter, melted (or use oil)
• 1 cup canned pumpkin

1. In a medium-size mixing bowl, stir together the flour, sugar, baking powder, cinnamon, and salt. In a separate mixing bowl, whisk together the eggs, milk, melted butter, and pumpkin. Pour the wet ingredients over the flour mixture and stir just until combined.
   
2. Coat the preheated waffle iron with cooking spray. Pour the waffle batter onto the center of each section of the iron. (You will need 1/4 to 3/4 cup of batter for each waffle.)
   
3. Cook the waffles for about 4 to 5 minutes or until they are crispy and light brown. (Read the manufacturer's directions for details about how long you should cook the waffles in your particular waffle iron.) Serve immediately with maple syrup and butter. Serves 4.
   

Cranberry Maple Butter

• 1/2 cup fresh or frozen cranberries
• 1/4 cup maple syrup
• 1 cup butter, softened

In a small saucepan, combine cranberries and syrup. Cook over medium heat until berries pop, about 10 minutes. Transfer to a small bowl; cool slightly. Beat in butter until blended.

Spinach and Zucchini Soup

I posted this two years ago, but it's such a favorite around here and zucchini is abundant so I'm reposting and adding a picture.   This is a perfect end-of-summer, early-fall soup.  It tastes so creamy and fresh with the lemon juice and cilantro.  Try it and let me know what you think!

We call this "green soup" and everyone loves it. My somewhat picky college age brothers had seconds--even after they found out what was in it!

Spinach and Zucchini Soup

3 tablespoons olive oil 2 onions, chopped 2 cloves garlic, minced 1 teaspoon salt 3 potatoes, peeled & cubed

2 medium zucchini, diced 4 cups chicken broth 4 cups fresh spinach leaves 1 cup fresh cilantro leaves 1 lemon

Heat oil in large pot and saute onions and garlic until soft. Add salt, potatoes, zucchini, and broth and simmer until vegetables are tender (10-15 min.)
Add spinach and cilantro and stir until just wilted. Puree in blender until smooth, then return to pot to keep warm. Serve with lemon wedges and squeeze juice into the soup.

My kids eat this with their favorite toppings: sour cream, bacon, cheese, croutons, etc.

Just eat it—I promise there are no surprises!

They don’t trust me!  Everything I served them today they smiled and inspected closely but wouldn’t take a bite.  “I bet there’s lots of salt in it!”  “She probably made it really spicy.”  “I think there’s paper inside.”

Who me?  Would I do that?  In past years, yes.  But this year I was normal as can be, not a single trick up my sleeve.  I loved watching them squirm, looking and waiting for the unexpected all day long.  Which never came.  All part of my plan.  Until dinner, when I served this:

Taco Salad (sundaes)

And bundt cake (stuffed pizza with cheese on top).

I love April Fools’ Day!

Whole Grain Pancake Mix

Source: King Arthur Flour's Whole Grain Baking
Yield: 10 cups dry mix; a batch using 1 cup of mix will make about 10 (3 1/2-inch) pancakes.
Whole Grain Pancake Mix
3 1/2 old-fashioned rolled oats
5 cups white whole wheat flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
3/4 cup vegetable oil
To make the mix: Grind the oats in a food processor until they're finely chopped, but not a powder. Put the ground oats, flours and remaining dry ingredients into the bowl of a mixer with a paddle. Mix on slow speed, and drizzle vegetable oil into the bowl slowly while the mixer is running.  Store in an airtight container indefinitely in the freezer.  (I keep it in a 1 gallon ice cream bucket in my pantry.  I’ve had no problems with it staying fresh for about a month—it's usually gone by then so I don’t know how much longer it would last.)  To make the pancakes: Whisk together 1 cup of mix, 1 cup buttermilk (or you may use 1/2 cup plain yogurt plus 1/2 cup milk), and 1 large egg. Let the batter stand for at least 15 minutes before cooking (it will thicken as it stands—let it stand for 30 if you have time and the pancakes will be fluffier). Heat a nonstick griddle if you have one, or a heavy skillet, preferably cast iron. If your surface is not nonstick, brush it lightly with vegetable oil. When the surface of your pan is hot enough that a drop of water sputters across it, give the pan a quick swipe with a paper towel to remove excess oil and spoon the batter onto the hot surface, 1/4-cupful at a time. After 3 to 4 minutes, when the surface of the cake is no longer shiny and small bubbles are beginning to form around the edges, it's time to flip the cake. Cook other side until it's browned, 1 to 2 minutes more.
This recipe is a great base for adding your favorite ingredients—blueberries, chocolate chips, bananas, apples, pecans or walnuts, etc.  I like to sprinkle coconut on the batter after pouring it on the griddle.  When the pancakes are flipped, the coconut gets lightly browned and crispy.

The pancakes in this picture were made immediately after the batter was mixed.  The pancakes in the top picture of this post were cooked after the batter rested for about 25 minutes.  They both tasted great, but I prefer the fluffier ones.  However, in our family taste-test, many of my kids preferred the flatter ones.  So, if you’re in a hurry, you could skip the rest time and your family would never know the difference.

No-Noodle Lasagna

Looking for a delicious, nutritionally-packed, vegetarian entree? I found some beautiful eggplants on sale so I went searching for some new recipes.  This one is a keeper—we all liked it.  However, the day I made it, something came up in the morning and I didn’t get it into the crockpot in time.  So, I decided to make it in a 13x9 pan and bake it in the oven.  I followed the basic recipe below, using cottage cheese with 2 eggs stirred in (this thickens the cheese and keeps it from getting watery) as well as some garlic and basil.  I made one other little change:  I had 4 lonely lasagna noodles leftover from another meal, so I included them, too.  I just put them in dry, in a middle layer, and I’m glad I did.  I think they helped absorbed some of the moisture from the raw vegetables.  I covered my pan with foil and baked for 1 hour, then removed the foil, sprinkled with parmesan, and baked for 15 more minutes.  It turned out perfectly!  Next time—there will definitely be a next time--I’ll try it in the crockpot. 

No-Noodle Lasagna

From Stephanie at crockpot365.blogspot.com

--1 26 oz jar of your favorite pasta sauce
--15 oz container of ricotta cheese (or 16oz cottage cheese)
--8 slices of mozzarella cheese
--1-2 cups shredded Italian cheese mix
--1 large eggplant
--3 summer squash/zucchini
--1 pound of mushrooms, sliced
--9 oz bag of baby spinach
--2 T warm water

I used a 6 quart Smart Pot for this dish and it was the correct size pot to use. If you have a smaller crock-pot, you will need to scale back a bit.

Wash all of the vegetables. Slice the squash and the eggplant in long, slices, about 1/4 inch thick. These are going to be your noodles! I did not peel the squash or the eggplant. In the bottom of your crockpot, pour about 1/4 cup of pasta sauce. Layer in a few pieces of squash and eggplant. Smear some ricotta cheese on top. Add a handful of baby spinach and mushrooms, and a few slices of mozzarella cheese. Pour in some more pasta sauce. Continue layering the ingredients until your crockpot is full, and you have run out of ingredients. Top with the end of the pasta sauce and the shredded cheese. Put 2 tablespoons of warm water into the empty pasta sauce jar, cover, and shake. Pour the remaining sauce on top of everything.  Cover your crockpot and cook on low for 6-8 hours. This is done when the vegetables have reached their desired tenderness and the cheese is melty.

Bakery Breads Made Easy

In this week’s cooking class we made artisan breads and pizza from a no-knead dough.  I first learned of this technique from the book, “Artisan Bread in Five Minutes a Day” by Jeff Hertzberg and Zoë Francois.  I checked it out from the library and loved the simple and delicious breads in it, but didn’t bake them very often because I don’t like using white flour.  Lucky for me, their second book came out last year, called “Healthy Bread in Five Minutes a Day.  I love this book!  All of the recipes used for the cooking class came from this book, but there are other cookbooks out there with similar bread-making techniques.  Look for “Kneadlessly Simple” or “My Bread” if you’d like to experiment further.  Here are some links to more information.  I’d especially recommend the tutorial video if you missed my class—it helps to watch someone (in this case, the authors of the book) mix and shape the dough.  All of the recipes that I made for the class are on this blog—just scroll down.  Happy baking!
Kneadlessly Simple Multigrain Bread
No-Knead Bread (from New York Times)
Artisan Bread in Five Minutes a Day
Artisan Bread Tutorial Video
No-Knead 100% Whole Wheat Bread

The Master Recipe

This is the recipe that I mixed together during class, and this a baguette made from the master dough.  I brushed the bread with egg, sprinkled with coarse salt, and then I poked cherry tomatoes into the dough before baking.  There are so many things you can make with this dough!  Leave me a comment and let me know what you made and how it turned out.

The Master Recipe

Makes enough for at least four 1-pound loaves.  Don’t be put off by the long instructions—the process is really simple.  Just read through them before beginning so you understand the timing.  From Healthy Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.

5 1/2 cups whole wheat flour
2 cups unbleached all-purpose flour
1 1/2 tablespoons granulated yeast (can decrease)
1 tablespoon Kosher salt
1/4 cup (4 tablespoons) vital wheat gluten
4 cups lukewarm water (about 100 degrees)
1 to 2 tablespoons of whole seed mixture for sprinkling on top: sesame, flaxseed, caraway, raw sunflower, poppy, etc.

1. Mix all ingredients together in a large bowl (at least 5 quart) until flour is well combined.  The dough will be wet and won’t form into a ball, but if it seems too sticky, add a little more flour (1/4 c at most).  You’re finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
2. Allow to rise. Cover with lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature. Longer rising times, up to 5 hours, won’t harm the result.
3. You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
4. On Baking Day:
5. Prepare your loaf pan, tray, or whatever you’re baking it in/on. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a large grapefruit-size piece of dough (about 1 lb), using a serrated knife.
6. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off – that’s fine, it isn’t meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
7. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 – 60 seconds.   If you’d like a baguette, gently form and stretch the dough into an oblong shape.
8. Rest the loaf and let it rise in the pan, on the tray/pizza peel, for about 40 minutes (if using fresh dough) or up to 90 minutes for refrigerated dough.  Depending on the age of the dough, you may not see much rise during this period. That’s fine, more rising will occur during baking.
9. Twenty minutes before baking, preheat the oven to 450°F Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread.  (optional—makes a crisp crust)
10. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Or, instead brush the dough with water or beaten egg and sprinkle with seeds.  Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
11. After a 20 min preheat you’re ready to bake, even though the oven thermometer won’t be at full temperature yet. Put your loaf in the oven (use a baking stone if you have one). Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
12. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.  Cool before slicing for best texture.
13. Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavor and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavor.

If you can't set aside 2 hours for the bread rise, there is an option of letting it rise in the fridge during the day, too. Just take out your portion of bread dough, and place it on the parchment paper and let it rise in the fridge for at least 8 hours. Take it out when you get home, and let it rise to room temperature for at least 30 minutes and then bake it as directed.

Pumpkin Pie Brioche

I barely got to taste this—it disappeared fast.  (And then I burned the second loaf when I put it back in the oven for a few more minutes and forgot it was there!)  This bread has a different texture and crumb than the others I made for the bread class.  It’s an enriched dough (contains eggs and oil and honey) and the bread is soft and barely sweet.  I read in the book that the bread makes great French toast and the dough makes yummy doughnuts.  I can’t wait to experiment more with this recipe!
Pumpkin Pie Brioche Dough
from Healthy Bread In Five Minutes a Day
By Jeff Hertzberg, M.D., & Zoë François
Makes enough dough for at least two 2-pound loaves.
3 cups white whole wheat flour
4 1/2 cups unbleached all-purpose flour
1 1/2 tablespoons granulated yeast, or 2 packets
1 tablespoon kosher salt (increase or decrease to taste)
2 tablespoons vital wheat gluten
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1 1/4 cups lukewarm water
4 large eggs
1/2 cup honey
3/4 cup neutral-flavored oil, or unsalted butter, melted, or zero trans fat, zero hydrogenated oil margarine, melted
1 15 ounce can pumpkin puree

1. Whisk together the flours, yeast, salt, vital wheat gluten, and spices in a 5-quart bowl, or a lidded (not airtight) food container.
2. Combine the liquid ingredients with the pumpkin puree and mix them with the dry ingredients without kneading, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you’re not using a machine.
3. The dough will be loose, but it will firm up when chilled. Don’t try to use it without chilling for at least 2 hours. You may notice lumps in the dough, but they will disappear in your finished products.
4. Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.
5. Refrigerate the dough in a lidded (not airtight) container and use over the next 5 days. Beyond that, the dough stores well in the freezer for up to 2 weeks in an airtight container. Freeze it in 2-pound portions. When using frozen dough, thaw it in the refrigerator for 24 hours before use, then allow the usual rest/rise times.
6. On baking day, grease a brioche pan or an 8 1/2 x 4 1/2-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe-size) piece of dough. Dust the piece with more flour and quickly shape it into a ball. Place the ball in the prepared pan and allow to rest, loosely covered with plastic wrap, for 1 hour 45 minutes.
7. Thirty minutes before baking time, preheat the oven to 350 degrees F, with a rack placed in the center of the oven. If you’re not using a stone in the oven, a 5-minute preheat is adequate.
8. Just before baking, use a pastry brush to paint the loaf’s top with egg wash, and then sprinkle with raw sugar.
9. Bake near the center of the oven for approximately 45 to 50 minutes. Brioche will not form a hard, crackling crust. The loaf is done when it is medium brown and firm. Smaller or larger loaves will require adjustments in resting and baking time.
10. Remove the brioche from the pan and allow it to cool on a rack before slicing or eating.

Roasted Garlic Bread

Mmmmm…can you almost smell it?  Two whole heads of garlic, roasted, are stirred into this dough, along with some ground flax seeds.  Crusty on the outside and chewy in the center, this bread is delicious on it’s own or dipped in olive oil and balsamic vinegar.

Roasted Garlic Bread
Makes enough for at least four 1-pound loaves.  Don’t be put off by the long instructions—the process is really simple.  Just read through them before beginning so you understand the timing.  From Healthy Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.

2 heads garlic
1/4 cup ground flaxseed
3 1/2 cups spelt flour
4 cups all-purpose flour
1 1/2 tablespoons yeast
1 tablespoon salt
2 tablespoons vital wheat gluten
4 cups lukewarm water

1. Roasting the garlic:  Wrap the heads in aluminum foil and bake for 45 minutes at 400.  When cool, cut off the tops of the heads and squeeze the roasted garlic out of each clove.  Mash and set aside.
2. Mix dry ingredients in a large bowl, at least five quarts.  Add water and roasted garlic and stir until flour is completely incorporated.
3. Cover with lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature. Longer rising times, up to 5 hours, won’t harm the result.
4. You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
5. On Baking Day:   Prepare your loaf pan, tray, or whatever you’re baking it in/on. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a large grapefruit-size piece of dough (about 1 lb), using a serrated knife.
6. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off – that’s fine, it isn’t meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
7. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 – 60 seconds.   If you’d like a baguette, gently form and stretch the dough into an oblong shape.
8. Rest the loaf and let it rise in the pan, on the tray/pizza peel, for about 40 minutes (if using fresh dough) or up to 90 minutes for refrigerated dough.  Depending on the age of the dough, you may not see much rise during this period. That’s fine, more rising will occur during baking.
9. Twenty minutes before baking, preheat the oven to 450°F Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread.  (optional—makes a crisp crust)
10. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Or, instead brush the dough with water or beaten egg and sprinkle with sesame or poppy seeds (or both).  Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
11. After a 20 min preheat you’re ready to bake, even though the oven thermometer won’t be at full temperature yet. Put your loaf in the oven (use a baking stone if you have one). Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
12. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.  Cool before slicing for best texture.
13. Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavor and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavor.  Makes enough dough for at least four 1-pound loaves.

Buckwheat Bread

This bread is one of my favorites.  I love the texture of the buckwheat.  Even with all the whole grains, it’s still soft and tender.  Great with soup!
Buckwheat Bread Makes enough for at least four 1-pound loaves.  Don’t be put off by the long instructions—the process is really simple.  Just read through them before beginning so you understand the timing.  From Healthy Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.

1/2 cup buckwheat groats
1 cup buckwheat flour
2 cups all-purpose flour
4 cups whole wheat flour
1 1/2 tablespoons yeast
1 tablespoon salt
1/4 cup vital wheat gluten
4 1/2 cups lukewarm water

1. Soak the groats in 1 cup of the lukewarm water for 30 minutes.
2. Wisk together all dry ingredients in a large bowl (at least 5 quarts).  Add the groats, including the soaking water, and the remaining 3 1/2 cups water, and mix well until all flour is incorporated.
3. Cover with lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature. Longer rising times, up to 5 hours, won’t harm the result.
4. You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
5. On Baking Day:   Prepare your loaf pan, tray, or whatever you’re baking it in/on. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a large grapefruit-size piece of dough (about 1 lb), using a serrated knife.
6. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off – that’s fine, it isn’t meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
7. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 – 60 seconds.   If you’d like a baguette, gently form and stretch the dough into an oblong shape.
8. Rest the loaf and let it rise in the pan, on the tray/pizza peel, for about 40 minutes (if using fresh dough) or up to 90 minutes for refrigerated dough.  Depending on the age of the dough, you may not see much rise during this period. That’s fine, more rising will occur during baking.
9. Twenty minutes before baking, preheat the oven to 450°F Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread.  (optional—makes a crisp crust)
10. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Or, instead brush the dough with water or beaten egg and sprinkle with sesame or poppy seeds (or both).  Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
11. After a 20 min preheat you’re ready to bake, even though the oven thermometer won’t be at full temperature yet. Put your loaf in the oven (use a baking stone if you have one). Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
12. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.  Cool before slicing for best texture.
13. Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavor and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavor.

Quinoa Bread

Quinoa Bread

Makes enough for at least four 1-pound loaves.  Don’t be put off by the long instructions—the process is really simple.  Just read through them before beginning so you understand the timing.  From Healthy Bread in Five Minutes a Day by Jeff Hertzberg and Zoe Francois.

3 cups white whole wheat flour
3 1/2 cups all-purpose flour
1 cup quinoa, uncooked
1 1/2 tablespoons yeast
1 tablespoon salt
1/4 cup vital wheat gluten
3 3/4 cups lukewarm water

1. Mix all ingredients together in a large bowl (at least 5 quart) until flour is well combined.  The dough will be wet and won’t form into a ball, but if it seems too sticky, add a little more flour (1/4 c at most).  You’re finished when everything is uniformly moist, without dry patches. It takes a few minutes, and will yield a dough that is wet and loose enough to conform to the shape of its container.
2. Allow to rise. Cover with lid (not airtight). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx 2 hours, depending on room temperature, and initial water temperature. Longer rising times, up to 5 hours, won’t harm the result.
3. You can use a portion of the dough any time after this period. Fully refrigerated dough is less sticky and easier to work with than dough at room temperature.
4. On Baking Day:
5. Prepare your loaf pan, tray, or whatever you’re baking it in/on. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a large grapefruit-size piece of dough (about 1 lb), using a serrated knife.
6. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. Most of the dusting flour will fall off – that’s fine, it isn’t meant to be incorporated. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking.
7. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 – 60 seconds.   If you’d like a baguette, gently form and stretch the dough into an oblong shape.
8. Rest the loaf and let it rise in the pan, on the tray/pizza peel, for about 40 minutes (if using fresh dough) or up to 90 minutes for refrigerated dough.  Depending on the age of the dough, you may not see much rise during this period. That’s fine, more rising will occur during baking.
9. Twenty minutes before baking, preheat the oven to 450°F Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread.  (optional—makes a crisp crust)
10. Dust the top of the loaf liberally with flour, which will allow the slashing knife to pass without sticking. Or, instead brush the dough with water or beaten egg and sprinkle with sesame or poppy seeds (or both).  Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
11. After a 20 min preheat you’re ready to bake, even though the oven thermometer won’t be at full temperature yet. Put your loaf in the oven (use a baking stone if you have one). Pour about 1 cup of hot water (from the tap) into the broiler tray and close the oven to trap the steam.
12. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.  Cool before slicing for best texture.
13. Store the rest of the dough in the fridge in your lidded (not airtight) container and use it over the next 14 days. The flavor and texture improves, becoming like sourdough. Even 24 hours of storage improves the flavor.

Quick Pizza

This pizza really is quick if you’ve got a batch of dough in the fridge.  When I made this during the cooking class, I used the 100% Whole Wheat with Olive Oil recipe, but the Master Recipe works great, too.

I used a grapefruit-sized ball of dough, and floured it so it wouldn’t stick to my hands.  I floured my pizza peel well, then rolled the dough onto it.  It’s a flexible dough and it stretches pretty easily, even when cold.  I drizzled olive oil on the dough, then sprinkled with chopped tomatoes, diced onion, salt and pepper, Italian seasoning, mozzarella, and feta.
Bake for 8-10 minutes in a pre-heated oven, 450-500 degrees.  I used a pizza stone to get a crispy, chewy crust.  The picture above is not the pizza we made in class—that one was gone before I remembered to take a picture.  I borrowed this picture from here.  Look at the roasted butternut squash on top—that’s one of my very favorite vegetables.  I’ll be making this version soon!

Perfect Corn on the Cob

It's corn season again!  How do you cook fresh corn on the cob?  Usually I boil it, but I've also experimented with cooking it on the grill, in the microwave, and in the crockpot.  We like it all.

Today, however, I decided to look up boiling times so I wouldn't overcook our corn.  I stumbled upon a new technique:  put the corn into boiling water (unsalted), let the water return to boiling, then remove the pan from the heat, cover, and wait for 10-15 minutes.  The results were amazing.

Brian said, "This corn tastes so fresh--did you just buy it today?  It's a lot better than the corn you bought last week."  I said, "This IS the corn I bought last week.  I still had some left, but I cooked it differently."  He said, "You should always make it like this--it tastes like different corn!  Last time it was good, but it was really chewy and got stuck in your teeth."

Did you know that is a sign of overcooked corn--that it sticks in your teeth?  I didn't realize that until today.  Maybe the rest of you never overcook your corn, but in case you need a refresher like I did, try it this way and see if you notice a difference, too!

My Favorite Chocolate Cake

Normally I’m not a cake person—I have no problem turning it down and I rarely ever make it because most of my kids feel the same way.   Most cakes seem dry and flavorless to me.  Until this one.   A good friend made chocolate cake for a girls’ luncheon.  Knowing she ate a gluten-free diet, I had to ask, “Maren, how come you made a cake you can’t even eat?”  She assured me it was gluten free, so I wondered what kind of flour she used.  “Oh, there’s no flour in the recipe—and no butter or oil, either.  The secret ingredient is garbanzo beans.”  I was intrigued.  I had to taste it.  And then I devoured the whole piece.  It’s moist and fudgy, rich and delicious.  So much for my take-it-or-leave-it attitude about cake.  When I make this cake, it takes all my will-power to stop at one piece.   At least I’m getting some protein and fiber along with my chocolate fix!

Chocolate Garbanzo Cake

1 1/2 c. chocolate chips (I use 60% cacao)
2 cans garbanzo beans, drained and rinsed
6 eggs
1 1/2 c. sugar
2 T. cocoa powder
1 T. lemon juice
1 1/2 t. baking powder
3/4 t. baking soda
1 t. vanilla

In a small bowl, melt the chocolate in the microwave for about 2 minutes on 50% power, stirring frequently until smooth.  In a blender, blend the beans and  eggs until creamy.  Add remaining ingredients, including the melted chocolate and blend well.  If your blender is not big enough, pour into a bowl to mix.  Put batter into a greased and floured 13x9 pan and bake at 350 for about 40-45 minutes, until a toothpick in center comes out with moist crumbs—don’t overbake.  Frost with your favorite frosting when cool.
Chocolate Frosting:

1/4 c. butter
4 c. powdered sugar
1/4 c. cocoa powder
1/4 c. milk
1 1/2 t. vanilla

Beat until creamy and spreadable.

Frozen Yogurt…made from powdered milk!

This yogurt is amazing—it tastes like the yogurt served at Red Mango, or other similar yogurt chains.  I found the recipe on this blog.   She insists upon using whole milk yogurt.  However, I made homemade yogurt from powdered milk (recipe found on this site), strained it, and then made the recipe as directed.  (Yes, it takes a few steps but it’s not hard.  You just have to plan ahead—that’s the hard part for me sometimes!)  We loved it!  It tastes creamy and rich—you won’t believe you started with nonfat dry milk.  I’m planning to make this recipe lots this summer!

Vanilla Frozen Yogurt

3 cups strained yogurt (see below) or Greek-style yogurt
3/4 cup sugar
1 teaspoon vanilla extract
Mix together the yogurt, sugar, and vanilla. Stir until the sugar is completely dissolved. Refrigerate 1 hour.
Freeze in your ice cream maker according to the manufacturer's instructions.  Serve immediately or place in freezer to ripen.
Variation:  Lime or Lemon Frozen Yogurt—add 1 t. grated lime (or lemon) zest and ½ c. lime (or lemon) juice and increase the sugar to 1 cup (add more if you like it sweeter, but I love it a little tart)

Note:  To make 1 cup of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.
Makes about 1 quart.

Homemade Yogurt

Why make your own yogurt? It tastes great, it's better for you (no preservatives or artificial thickeners, etc.), you can make it your way, it's less expensive than store-bought, and there is no packaging waste. And you can use the powdered milk from your food storage! The cultures in yogurt aid in digestion and help the body absorb protein, calcium, and iron.

7 cups milk (skim, 2%, whole, or made from powdered--that's what I do)

1/2 cup dry milk powder (this adds more nutrition and makes it thicker)

1/3 cup honey or sugar, optional

1 tablespoon vanilla, optional

1/2 cup plain yogurt, room temperature

1. Combine the milk, powder, sugar, and vanilla in a saucepan. Place a candy thermometer in the pan and heat over medium until 180 degrees, stirring frequently to prevent scorching. This kills the bacteria in the milk so the yogurt cultures can grow. (Note: If using only powdered milk, you can skip this first step and just heat the milk to 100-120 degrees. This can be done by mixing the powdered milk with very hot tap water. The powdered milk makes it easier and it doesn't taste like powdered milk when the yogurt is done.)

2. Cool milk to between 100 and 120 degrees before adding the yogurt starter--you don't want to kill those active cultures! Stir well and then pour into glass jars or other containers.

3. Place jars into a cooler that is lined with a fleece blanket or thick towel. Wrap jars securely and add another blanket or towel if necessary to fill up the space. The goal is to maintain a warm temperature for the cultures to grow. Cover the cooler and leave for 8-12 hours. Check after 8 hours to see if it's thick enough. If not, re-wrap and let sit longer.

4. Remove yogurt from cooler and place in refrigerator for several hours to chill before serving. The yogurt will thicken a bit more as it chills. You will see a little yellowish liquid on top. This is whey and you can pour it off or stir it into the yogurt.

Tips

• You can speed up the cooling process in step 2 by placing pan into a sink of ice water (don't let any water get into the pan!) and stirring until 100-120 degrees.
• When making your next batch, use starter from your first batch. However, it works best if you use it in the first 2-5 days while the cultures are fresh. If you won't be making more that soon, freeze your yogurt in ice cube trays and thaw enough cubes to start your next batch.
• Other methods of incubating yogurt: pour yogurt into a large thermos, in your crockpot on warm (some have great success with this but I think my crock pot is too warm--it scorches around the edges); with a heating pad; using the pilot light in the oven; outside in the bright sun, etc. The goal is to maintain a warm temperature of the milk throughout the process. Look on the internet for more information about some of these other methods.
• Yogurt will keep for 2-3 weeks in the fridge.
• Ways to enjoy your yogurt: for breakfast with granola or fruit, stir in jam for flavor, make smoothies, drain over cheesecloth (unsweetened) and use as a sour cream substitute, make frozen yogurt in your ice cream freezer

Whole Wheat Bread

Sorry, but you must have a big mixer (like a Bosch) for this recipe. If not, cut the recipe to 1/3 and make two loaves--that amount could be mixed and kneaded by hand.

7 c. hot water

½ c. powdered milk

½ c. canola oil

1 c. mashed potatoes (1 c. boiling water + ½ c. potato pearls)

½ c. sugar or 2/3 c. honey

3 T. instant yeast

2 T. salt

2 T. Vital Wheat Gluten (optional--makes a softer loaf)

2 T. Dough Enhancer (optional--keeps bread fresh longer)

15-17 cups whole wheat flour (I use hard white wheat)

Put all ingredients except flour into mixing bowl and pulse until combined. Add 8 c. flour and mix well. Let this mixture stand for 5-10 minutes. (this step helps the flour absorb more water so you don’t need to add as much flour--makes for lighter bread--not dense and dry.) Add enough remaining flour until dough does not stick to a floured finger. Set mixer to speed 2 and knead for 10 minutes. This step develops the gluten and eliminates the need for the first rise.

Form dough into loaves (makes about 6) and place into greased pans. Cover with a thin towel and let rise about 1 hour or until doubled. (if it rises in a warm place, 30 minutes may be enough.) Bake at 350 for 25-30 minutes on center rack of oven. Immediately spray tops of loaves with water if you want a softer crust. Let cool 5 minutes then place on wire rack to cool completely. Put in plastic bags to store. If bread won’t be eaten in the next two days, put in freezer to keep fresh and thaw before using.

If you like texture in your bread, try adding ½-1 c. millet, cracked wheat, sunflower seeds, chopped nuts, etc., or any combination of the above. Millet is my favorite.