Friday, October 24, 2014

Chocolate Chip Honey Cake

Chocolate Chip Honey Cake
by Christine

1 cup powdered sugar
2 Tablespoons milk
2 1/8 teaspoons vanilla, divided
2 sticks unsalted butter, room temperature
1/2 cup plus 2 Tablespoons Splenda/sugar blend
4 large eggs
2 Tablespoons avocado honey
2 teaspoons dried minced lemon peel
2 cups Bob's Red Mill Organic Unbleached White Flour
1/2 teaspoon baking powder
1 teaspoon kosher salt
1 cup milk chocolate chips

Preheat oven to 350°F. Grease the bottom of loaf pan and flour lightly. Mix powdered sugar, milk and 1/8 teaspoon of vanilla until smooth and set aside. In a large bowl cream butter and sugar until light and creamy with a hand mixer. Add eggs, one at a time, beating well after each addition. Add the remaining 2 teaspoons of vanilla, honey and lemon peel and mix until blended. Add the 2 cups of flour, a little at a time, along with the baking powder and salt. mix until just blended. Add the chocolate chips and mix lightly.

Pour into greased loaf pan and even the top. Bake for 55 minutes. Test in middle with a toothpick for doneness. Cool in pan, then turn onto a cooling rack. Place a sheet of parchment paper under rack and drizzle with glaze. Cool completely before storing.

Orange Glazed Breadsticks

Orange Glazed Breadsticks
by Christine

2 Tablespoons butter
5/8 cup water
1/4 cup milk
1 teaspoon salt
1 Tablespoon avocado honey
1/4 teaspoon cinnamon
1 teaspoon dried minced orange peel
2 cups Bob's Red Mill Organic Unbleached White Flour
1/2 cup Bob's Red Mill Organic Whole Wheat Flour
1 1/2 teaspoon bread machine yeast
1 cup powdered sugar
2 Tablespoons milk
1 teaspoon dried minced orange peel
Egg wash

Load first 10 ingredients into bread machine and select dough-only cycle. When cycle is finished, place dough in a lightly oiled bowl and cover with plastic wrap. Let rest for 20 minutes. Preheat oven to 350°F. Mix powdered sugar, milk and orange peel until smooth and set aside. Cut dough into 4 pieces. Roll each section into a long log and slice into breadstick length of your choice. Place breadsticks on cookie sheet and brush with water. Let rise for 30 minutes. Bake for 5 minutes and brush with egg wash. Bake for another 7 minutes or until golden brown. Cool and drizzle with orange glaze

Thursday, October 23, 2014

Velvety Cream of Mushroom Soup with Herbs

If you crave a creamy, delicious mushroom soup like I do, you will love this recipe! Even better the second day.

Velvety Cream of Mushroom Soup with Herbs
by Judy 
Inspired by La Madeleine restaurant

4 cups chopped mushrooms
1 large onion, diced
1 teaspoon herbes de Provence
6 Tablespoons butter, divided
5 Tablespoons Bob's Red Mill Organic Whole Wheat Flour
1 cup half-and-half
1 cup heavy cream
1 Tablespoon concentrated beef base
2 cups beef broth
1/2 Tablespoon salt
1/2 Tablespoon black pepper
1/4 cup dry sherry
Fresh thyme for garnish

In food processor, process mushrooms until very finely chopped, but not quite pureed. In a skillet, saute onions in 2 tablespoons of the butter, then add the mushrooms and herbes de Provence and lightly saute. Set skillet aside. In Dutch oven or large heavy pan, melt remaining 4 tablespoons butter. Add the flour to make a roux, stirring constantly, and cook for about a minute. Whisk in half-and-half, cream, beef base, and broth, and cook over medium heat, whisking, until thickened. Add mushroom and onion mixture, salt, pepper, and sherry. Serve with a sprig of fresh thyme. Enjoy!

S'Mores Cupcakes

Who doesn't love s'mores in the summertime? Who doesn't love cupcakes? Here's the best of both!

S'Mores Cupcakes
by Judy
Adapted from a recipe in Real Simple magazine, July, 2014

For the cupcakes:
1 cup graham cracker crumbs
1 cup Bob's Red Mill Organic Unbleached White Flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup whole milk

Heat oven to 350°F. Line a 12-cup muffin tin with paper liners. Whisk together the first 4 dry ingredients in a medium bowl. Beat butter and sugar in a separate larger bowl with electric mixer on medium high until light and fluffy. Add eggs and vanilla and beat 2 minutes. Reduce mixer speed to low and add dry ingredients and milk. Mix until just combined.

Fill muffin cups with batter. Bake 25 minutes. Remove from oven and cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

For the ganache:
1/3 cup heavy whipping cream
6 ounces semi-sweet chocolate, chopped

Bring cream to boil in small pan. Remove from heat and stir in chocolate. Let sit for 5 minutes. Whisk to combine fully. Let cool 5 minutes. Spoon onto tops of cooled muffins.

For the marshmallow tops, place 12 large marshmallows on a parchment-lined baking sheet. Bake at 375°F on top rack until golden and deflated, about 10 minutes. Remove from oven and let cool 10 minutes. Top each cupcake with a toasted marshmallow. Stand back and accept the compliments!!!

Wednesday, October 22, 2014

Strawberry/Blueberry Crumble

I am a southern girl. When it comes to a crumble/crisp/cobbler, I don't have to revert to anyone's recipe. It is a thing that is ingrained in your head from day one. So, with this recipe I did a bit a of a twist that you all should be getting used to with me. I have the pure joy of beginning with Bobs Red Mill Flour. This is some of the most amazing flour. A silky feel, a blend-ability that is amazing. This is a flour that I cannot wait to share with my friends.
I hope you enjoy this little dessert and I hope you try out some of the Bob's Red Mill products.

Strawberry/Blueberry Crumble
by Traci

8 cups of hulled and sliced strawberries
2 cups blueberries
1/2 cup sugar
3 Tablespoons Bob's Red Mill Organic Unbleached White Flour
1 Tablespoon vanilla

Mix all ingredients together and set aside. 

Preheat the oven to 350°F degrees.

2 cups Bob's Red Mill Organic Unbleached White Flour
1 1/2 cups light brown sugar
1 1/2 cups melted butter, cooled*
1 cup Bob's Red Mill Gluten Free Quick Rolled Oats

In a medium bowl, mix all ingredients together. It should be a crumbly. 

Grease a 13" x 9" baking pan. Pour in the strawberry/blueberry mixture. Evenly distribute crumble topping over the top of your mixture.

Place pan on a cookie sheet. (Highly recommended, unless you like cleaning your oven.) Cook for about 40 minutes, or until nice and brown on top.
*Hint: Do NOT add hot butter to any dry mixture. Too hot and it will stick to the first thing it comes into contact with and not combine well.

Whole Wheat Pan Gravy

I wanted to make a gravy that was nutty in flavor and had a smooth consistency. Bob's Red Mill Whole Wheat Flour did the trick. I was told that whole wheat flour wouldn't thicken like regular flour. I didn't understand that, so I did a little digging like anyone would do. I came across a discussion on the website Tammy's Recipes, where the people were about 50/50 on using whole wheat flour for gravy. I decided to give it a try. I actually made it twice and both times it came out wonderfully. Gravy is such a personal thing. This is a base for gravy. You can add salt, pepper, garlic, etc. to make it your own. 

Whole Wheat Pan Gravy
by Traci
Adapted from Tammy's Recipes

In a medium skillet on medium heat, add 3 Tablespoons butter. Using a whisk so it won't scorch, stir until melted. Add 1/4 cup of Bob's Red Mill Organic Whole Wheat Flour. Continue wisking. Cook for about 3-4 minutes to just get the gluey flour taste out. It will be smooth and lovely when you have it going. Slowly add whatever stock you have. I used 2 cups of beef stock. Continue wisking. This will make about 1 3/4 cups of gravy (and a wonderful gravy I might add.)