Month: December 2017

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No-Knead Bread

The smell of freshly baked bread through the house.  Doesn’t that make you feel warm and fuzzy all over? Yeah me too! I just dislike all the kneading and rising…. I found this no-knead recipe in a Mother Earth News magazine years ago and was hooked after the first time I made it.  It’s basically set it and forget it, for like 14-20 hours.  It’s a very simple recipe, keeps well up to a week in a ziplock bag, and is delicious toasted.  This is not your sliced Wonderbread. It is chewy on the outside and soft on the inside, in other words a slice will keep you going.  The bread is cooked in a dutch oven (cast iron pot) and that is what gives it the wonderful texture.

no-knead bread

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No-Knead Bread

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Serves: 4-8 Cooking Time: 30 minutes(+overnight to rise)

Ingredients

  • 3 cups all-purpose or bread flour
  • 1/4 tsp active dry yeast
  • 1 1/2 tsp salt
  • 1 1/2 cups warm water

Instructions

1

Combine all ingredients in a large bowl and mix gently until well incorporated (mixture will be soft)

2

Cover bowl with plastic wrap and a large towel and let sit in a warm spot for 14-20 hours. I usually start the bread at night and finish it next day.

3

Let dough out of bowl on lightly floured surface and fold onto itself a few times

4

Place dough on a floured tea towel and fold.

5

Place back into bowl and let rise in a warm spot for 2 hours.

6

30 minutes before time is up, place dutch oven (cast iron pot) in oven that's been preheated at 450F.

7

Remove pot from oven, lightly sprinkle bottom of pot with flour and drop dough inside.

8

Place lid back on pot and bake in oven for 30 minutes.

9

If you like a crispier crust, you can remove the lid after 30 minutes and further bake for another 10-15 minutes.

10

Enjoy!

Notes

*I use a 5.5QT pot, the smaller the pot the more height you will have to your bread and vice versa.


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Linzer Cookies

Who’s ready for Christmas? I think I almost am…..there always seems to be something else that needs doing.  It’s always fun  baking with the girls, and these cookies end up on our table every Christmas.  They look fancy but are not difficult to make, and are great for gift giving.   Have all ingredients at room temperature.

Linzer Cookies

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Serves: 2 dozen cookies Cooking Time: 8 minutes

Ingredients

  • 1 cup unsalted butter (2 sticks)
  • 1/2 cup granulated sugar
  • 1 cup confectioners sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 tsp vanilla extract
  • 1 cup almond flour, toasted
  • 2 1/4 cup all purpose flour
  • 1 large egg
  • Jam of choice for filling (I used seedless raspberry jam)

Instructions

1

Preheat oven to 350F.

2

Place the almond flour on a baking sheet lined with parchment paper.

3

Toast flour in oven approx 5-7 minutes. Check and mix frequently because it will burn quickly.

4

When light golden in color remove from oven and let cool.

5

Increase oven temperature to 375F

6

In a standard mixer beat the butter, sugars, baking powder, salt and cinnamon until fluffy and lighter in color.

7

Add in the cooled almond flour, all purpose flour and egg.

8

Mix until dough forms, about 2 minutes.

9

Divide dough in half, wrap in plastic wrap and refrigerate for 20-30 minutes.

10

Place a long piece of parchment paper on the counter and place half of dough on it. Cover with another piece of parchment paper and roll the dough between them.

11

Cut dough into desired shape. I used a 2 inch biscuit cutter for top and bottom. For the top part I also cut out a shape into it. Make sure you cut equal number of bottoms and tops since they will be sandwiched together.

12

Bake cookies for 8 minutes and place on cooling racks. Let cool completely before filling.

13

Warm the jam of your choice in the microwave until slightly runny, about 1 minute.

14

Sprinkle powered sugar on all the tops.

15

Place about 1/2 tsp jam on each cookie bottom and place the cookie top on it.

16

Store cookies in airtight container. Enjoy and Happy Holidays!!!


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Orange Cranberry Scones

*Please note, the following post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.”  Disclaimer

Tangy dried cranberries and luscious orange make these scones hard to keep around for long. They are great for breakfast with a cup of coffee or tea, or anytime you like.  So simple to make and they keep  for quite a few days in a tight sealed container.  If you’re looking to give a delicious gift to a special someone, these would be it.

 


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Cranberry Orange Scones

Servings: 16 scones
Author: WhollyCupcake

Ingredients

  • 1 3/4 C all-purpose flour
  • 6 tbsp sugar
  • 1 stick unsalted butter cut into small pieces
  • 1 tbsp baking powder
  • 1/3 C heavy cream
  • 1 large egg
  • 1/4 C whole milk cold
  • 1 tsp natural orange extract
  • 1 C dried cranberries

Instructions

  • 1
  • Preheat oven to 400F and line a large baking sheet with parchment paper
  • 2
  • In a large bowl whisk the flour, sugar, and baking powder
  • 3
  • Add butter to the bowl and crumble mixture with your fingers until crumbly. Add the cranberries
  • 4
  • In a medium bowl whisk the heavy cream, egg, whole milk, and orange extract
  • 5
  • Pour wet mixture over the dry and gently knead into a ball, you might need to add a bit more four since mixture will be soft and slightly sticky
  • 6
  • Place dough of floured surface and cut in two equal parts
  • 7
  • Flatten disks and cut each into 8 wedges (like cutting a pizza)
  • 8
  • Place wedges on baking sheet, brush with heavy cream or milk and sprinkle with sugar
  • 9
  • Bake 15-18 mins until light golden
  • 10
  • Get your kettle on and enjoy these delicious scones!