tag:blogger.com,1999:blog-17510749409572836542024-02-02T05:59:28.587-08:00Sweet 'n SourdoughJessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-1751074940957283654.post-67179831405074211412015-11-01T11:40:00.000-08:002015-11-01T11:40:14.080-08:00Sourdough Surprises: Peanut Butter Pumpkin Protein bars<div style="margin-bottom: 0in;">
I'm all about pumpkin everything. Any
squash, for that matter. My breakfast yogurt is sweetened with
butternut squash daily. And if you have a glut of zuchinni over the
summer, I'll eat it a lot faster than you might think.</div>
<div style="margin-bottom: 0in;">
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</div>
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However, I don't do much with pumpkin
baking wise because I'm generally the only one that eats it. This has
already been pretty much the death of this blog...me, the one who
behaves around food, eating one piece of cake a day and the rest of
the family forgetting it was there.
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So how did I get around that for this month's <a href="http://www.sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> challenge? Make something only I was going to eat anyway – protein
bars!</div>
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</div>
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I've mentioned my l<a href="http://sweet-n-sourdough.blogspot.com/2014/08/sourdough-surprises-monkey-bars.html">ove of protein and snack bars on this blog before</a>. Getting my protein needs in is
especially challenging now as the holidays and family birthdays drag
me from one party to the next where I'm pretty much eating snack
food. So, I decided to try and make the changes I wanted to my old
bar recipe, using pumpkin in place of banana!</div>
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The new recipe:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnewR5coZL2pBy27T00wxCIYoykH5z_K5Rtd7r3IKlyj1pmv4-vBQAcJ5lGeAinPx7n6k4Lg8RWRrL6NFKKeiHSVbAK9VsCHIbpkfBsOf-ssN1IlNUzu4xqwcXofZ0VVYB4HZb4tsxwqQ/s1600/Peanut+Butter+pumpkin+bar+ingredients.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnewR5coZL2pBy27T00wxCIYoykH5z_K5Rtd7r3IKlyj1pmv4-vBQAcJ5lGeAinPx7n6k4Lg8RWRrL6NFKKeiHSVbAK9VsCHIbpkfBsOf-ssN1IlNUzu4xqwcXofZ0VVYB4HZb4tsxwqQ/s320/Peanut+Butter+pumpkin+bar+ingredients.png" width="320" /></a><b>Sourdough Peanut Butter Pumpkin Protein
Bars</b></div>
<div style="margin-bottom: 0in;">
<i>Makes 9</i></div>
<div style="margin-bottom: 0in;">
1 cup sourdough starter</div>
<div style="margin-bottom: 0in;">
1/2 cup flavored peanut butter (I used
<a href="http://ilovepeanutbutter.com/">Peanut Butter & Co. Cinnamon Raisin</a> Swirl</div>
<br />
<br />
<div style="margin-bottom: 0in;">
1/2 cup canned pumpkin</div>
<div style="margin-bottom: 0in;">
1 cup (3 scoops) vanilla whey protein
powder</div>
<div style="margin-bottom: 0in;">
2 cups quick cooking oats</div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9po2h3TkD4bdN2Z701kqj9xiUufNdaSRxff8PBlVgXyfhfV0mGGJpP8S9KmRTNGTawSx0FNFDLG9l3K1ZS8lkllYqgduYeqPX-v5M76kMgKn_8jCnWbasxwIwljDDXUKFVf1tv4vZits/s1600/Peanut+Butter+Pumpkin+Bars+whole.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9po2h3TkD4bdN2Z701kqj9xiUufNdaSRxff8PBlVgXyfhfV0mGGJpP8S9KmRTNGTawSx0FNFDLG9l3K1ZS8lkllYqgduYeqPX-v5M76kMgKn_8jCnWbasxwIwljDDXUKFVf1tv4vZits/s320/Peanut+Butter+Pumpkin+Bars+whole.png" width="320" /></a>Combine all ingredients. Carefully
spread in an 8x8” greased baking pan. Bake at 350 just until a
toothpick inserted in the center comes out clean, about 18 minutes. Cut into bars and enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghId6dxNIyjtsy2wraGMQ9Loivp0uCM-WVxsPMLgMBiLVhW4I35dPYmSIWgw_2EgBPeXWaDi2_EKN8veGfuhFb0e_6CabQkxA-F5uQzqEAxWhM7r61CxePAiHqKk0McpJa5lvf11d2r7M/s1600/Peanut+Butter+Pumpkin+spice+bars+cut.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghId6dxNIyjtsy2wraGMQ9Loivp0uCM-WVxsPMLgMBiLVhW4I35dPYmSIWgw_2EgBPeXWaDi2_EKN8veGfuhFb0e_6CabQkxA-F5uQzqEAxWhM7r61CxePAiHqKk0McpJa5lvf11d2r7M/s320/Peanut+Butter+Pumpkin+spice+bars+cut.png" width="320" /></a></div>
<div style="margin-bottom: 0in;">
I probably shouldn't have increased the
oats by that much...a cup and a half probably would have been
sufficient and it cut into the sweetness of the bar. Still, it's
another lesson learned and a potential recipe for my other project,
<a href="https://www.facebook.com/junkfoodfittie?_rdr=p">Junk Food Fittie</a>.</div>
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Check out our other awesome pumpkin
creations!</div>
Jessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.com7tag:blogger.com,1999:blog-1751074940957283654.post-74686184315933896962015-09-21T16:24:00.000-07:002015-09-21T16:24:44.719-07:00Sourdough Surprises: Autumn Spice English Muffins<div style="margin-bottom: 0in;">
<a href="http://sweet-n-sourdough.blogspot.com/2012/09/sourdough-surprises-english-muffins.html">English Muffins</a> were the first
<a href="http://www.sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> challenge I took part in. It was something I
never thought of making before. The thing is I did something I very
seldom do ever: I stuck to the exact recipe.</div>
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</div>
<div style="margin-bottom: 0in;">
This time around, I decided to spice
things up. Literally. Because while I'm still seemingly in the middle
of summer in sunny Florida, it is fall. And with that, the front of
my local grocery store has a stack of cinnamon scented broomsticks to
give me inspiration.</div>
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I used the <a href="http://bakingbites.com/2005/12/cooking-school-sourdough-english-muffins/#more-286">same recipe</a> I did before
with 2 changes:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6pPqDIt_ztz8K9E6gQN6xdPyZrpNMMr6LzBslFgTXLDjbREBtb1qJrAvNgmOADX8WDvh2jfF0VtUWMYfXOAkvS0q2SB3jlviSuhrKtbKDCjM6_ITVOF9Oyzei_mfIDRtVThyphenhyphen3M97ytE/s1600/Raw+spice+english+muffins.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT6pPqDIt_ztz8K9E6gQN6xdPyZrpNMMr6LzBslFgTXLDjbREBtb1qJrAvNgmOADX8WDvh2jfF0VtUWMYfXOAkvS0q2SB3jlviSuhrKtbKDCjM6_ITVOF9Oyzei_mfIDRtVThyphenhyphen3M97ytE/s320/Raw+spice+english+muffins.png" width="239" /></a><br />
</div>
<ol>
<li><div style="margin-bottom: 0in;">
I replaced the sugar with <a href="http://truvia.com/products/baking-blend">Truvia Baking Blend</a> (still 2 tblsp, so the equivalent of 1/4 cup)</div>
</li>
<li><div style="margin-bottom: 0in;">
I added a whole tblsp of Pumpkin
Pie spice.</div>
</li>
</ol>
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<br />
</div>
<div style="margin-bottom: 0in;">
My one problem: impatience. I fed the
starter at night and completely forgot that the dough had to proof
too. So I did that at 7am and made the muffins at 4pm.</div>
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</div>
<div style="margin-bottom: 0in;">
While I was letting them rest, I took
the one that didn't quite fit into a round and microwaved it for 1
minute:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl09maFn3YRwQ2mkoyx8llUHdOOcD4heC6bQGu6WKOY2xyv5n2raVwmAZRu3htb1p38H6XKrzZJM0cnkTh_y7zlMP36dhI1nN6epXqBEYjKyZcmaxmniVTJx6b_cbSyvCkfD3vmQKUrb4/s1600/Microwave+cooked+spice+english+muffin.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl09maFn3YRwQ2mkoyx8llUHdOOcD4heC6bQGu6WKOY2xyv5n2raVwmAZRu3htb1p38H6XKrzZJM0cnkTh_y7zlMP36dhI1nN6epXqBEYjKyZcmaxmniVTJx6b_cbSyvCkfD3vmQKUrb4/s320/Microwave+cooked+spice+english+muffin.png" width="306" /></a></div>
<div style="margin-bottom: 0in;">
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And it was a little chewy, but not bad.
I see potential in more sourdough microwave baking.</div>
<div style="margin-bottom: 0in;">
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</div>
<div style="margin-bottom: 0in;">
But then the muffins:</div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaqBA7-kfxoULuScejnSmHwxOMkENqrpVydFu6Dsz95t9il28YxpwFXSGXsp0ulN3oxJhJQ2lSVWUKTEMxrVyOQYj7OAr0ORkNW62w1dwChW3JAU6pV4vksx1zUghIIlSeYPt2-Tjcp6g/s1600/Cut+open+spice+english+muffin.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaqBA7-kfxoULuScejnSmHwxOMkENqrpVydFu6Dsz95t9il28YxpwFXSGXsp0ulN3oxJhJQ2lSVWUKTEMxrVyOQYj7OAr0ORkNW62w1dwChW3JAU6pV4vksx1zUghIIlSeYPt2-Tjcp6g/s320/Cut+open+spice+english+muffin.png" width="239" /></a></div>
<div style="margin-bottom: 0in;">
Yeah, they needed a little more time to
proof.</div>
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</div>
<div style="margin-bottom: 0in;">
Still, once popped in the toaster oven,
they were pretty good. First with cream cheese and apple butter, and
then as a long-night-at-work ice cream sandwich:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjc7tIEyNpHCGD5RSoGhDNNIf9pqEhmGQ6OPXjoDgrdNBMEK2B5zCkQrFjFfERUfkeHCXxJLQpTiygKEiLFFBvQxtJod2s7_sJql6FFVGy7XCCDLNcINBm5YsFg0PmhNB0oTLAaL80H5M/s1600/Sourdough+spice+english+muffin+apple+butter.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjc7tIEyNpHCGD5RSoGhDNNIf9pqEhmGQ6OPXjoDgrdNBMEK2B5zCkQrFjFfERUfkeHCXxJLQpTiygKEiLFFBvQxtJod2s7_sJql6FFVGy7XCCDLNcINBm5YsFg0PmhNB0oTLAaL80H5M/s320/Sourdough+spice+english+muffin+apple+butter.png" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWM9rgP4z4zMcJ3frbDrvUxBctTY_osQPL6bibJM5FNNaklqBbmlVefkU_7BQjrCKaCR4zowKLUhrdWXCIq5LBUgP2FmVj3u5DUDd-2hDVZhDyx0mPZDVzAqP2CbatOMkmmRyglwT1wvI/s1600/Sourdough+spice+english+muffin+ice+cream.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWM9rgP4z4zMcJ3frbDrvUxBctTY_osQPL6bibJM5FNNaklqBbmlVefkU_7BQjrCKaCR4zowKLUhrdWXCIq5LBUgP2FmVj3u5DUDd-2hDVZhDyx0mPZDVzAqP2CbatOMkmmRyglwT1wvI/s320/Sourdough+spice+english+muffin+ice+cream.png" width="320" /></a></div>
<div style="margin-bottom: 0in;">
Be sure to check out our other awesome
English Muffins/Crumpets!</div>
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</div>
Jessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.com4tag:blogger.com,1999:blog-1751074940957283654.post-30100408523158145922015-08-20T08:17:00.000-07:002015-08-20T08:17:06.178-07:00Sourdough Surprises: Lightener Coffee Cake<div style="margin-bottom: 0in;">
One of the first recipes I made when I
attempted to blog was coffee cake. It wasn't on my to-do list; rather
it was a spur of the moment craving.
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Now my to-do list is about 100 times
longer, I spend my summers in a bathing suit due to my divemaster
job, and <a href="http://www.sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> picks coffee cake as the August
Challenge. So what did I do? I took my <a href="http://sweet-n-sourdough.blogspot.com/2012/07/sourdough-coffee-cake.html">old recipe</a> and lightened it up
a touch!</div>
<div style="margin-bottom: 0in;">
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</div>
<div style="margin-bottom: 0in;">
Of course, my desire to look decent in
a swimsuit wasn't the only motivating factor. I still used regular
sugar as opposed to the stevia blends I've been experimenting with
some. The egg shortage, even though my original recipe called for
just a single egg, did as well. Fortunately Greek yogurt makes an
excellent substitution for oil and eggs.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
On that note, I'm also moving up in the
world. No more endless binders full of recipes. Now I'm reading them
off of a tablet:</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDkjUHkGZu-aBG1u23otjSxa5YD1zCIUKIv6Hgvi19puXqDsbAdE2oM4yzAb0VdLgECV82xpPjbwqTab1TVho6EbMIlHYyObbtWNce_iZfkAhX3YvaDawJTzexfut8JAQl7m8qnD0cY8I/s1600/Coffee+Cake+with+Tablet.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDkjUHkGZu-aBG1u23otjSxa5YD1zCIUKIv6Hgvi19puXqDsbAdE2oM4yzAb0VdLgECV82xpPjbwqTab1TVho6EbMIlHYyObbtWNce_iZfkAhX3YvaDawJTzexfut8JAQl7m8qnD0cY8I/s320/Coffee+Cake+with+Tablet.png" width="320" /></a></div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Y3TadHrRFtrBsEY4HJfUGGCCAWiaUnGgQitICA9QdbFVRJ7TnyxTOJtt4qF16Ay7pm8xAnOQoXGZJR6LjLou3mcC1-WSkTEk07adzO-9ucvBdxipEC0X_2QJH9cdgTbdY2LPGnI_fhA/s1600/Coffee+cake+Baked.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Y3TadHrRFtrBsEY4HJfUGGCCAWiaUnGgQitICA9QdbFVRJ7TnyxTOJtt4qF16Ay7pm8xAnOQoXGZJR6LjLou3mcC1-WSkTEk07adzO-9ucvBdxipEC0X_2QJH9cdgTbdY2LPGnI_fhA/s320/Coffee+cake+Baked.png" width="320" /></a>The new recipe:</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Lighter Sourdough Coffee Cake</div>
<div style="margin-bottom: 0in;">
Adapted from <a href="http://www.food.com/recipeprint.do?rid=225416">food.com</a></div>
<div style="margin-bottom: 0in;">
Serves 9</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Cake:</div>
<div style="margin-bottom: 0in;">
1 cup ripe sourdough starter</div>
<div style="margin-bottom: 0in;">
1 5.3oz container vanilla Greek yogurt
(I used <a href="http://www.yoplait.com/products/yoplait-greek-100-yogurt">Yoplait Greek 100</a>)</div>
<div style="margin-bottom: 0in;">
1 cup flour</div>
<div style="margin-bottom: 0in;">
3/4 cup granulated sugar</div>
<div style="margin-bottom: 0in;">
1/2 tsp salt</div>
<div style="margin-bottom: 0in;">
1 tsp baking soda</div>
<div style="margin-bottom: 0in;">
1 tsp cinnamon</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Streusel</div>
<div style="margin-bottom: 0in;">
1 tsp cinnamon</div>
<div style="margin-bottom: 0in;">
1/2 cup brown sugar</div>
<div style="margin-bottom: 0in;">
2 tblsp butter</div>
<div style="margin-bottom: 0in;">
1 tblsp flour</div>
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<div style="margin-bottom: 0in;">
<br />
</div>
<ol>
<li><div style="margin-bottom: 0in;">
Combine sourdough starter and
yogurt. Mix dry ingredients, add to starter mixture.</div>
</li>
<li><div style="margin-bottom: 0in;">
Pour into prepared 9” square pan</div>
</li>
<li><div style="margin-bottom: 0in;">
Combine streusel ingredients,
sprinkle over batter</div>
</li>
<li><div style="margin-bottom: 0in;">
Bake at 350 for 35 minutes</div>
</li>
</ol>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
I made 1 major mistake – I
absentmindedly melted the butter for the streusel. I just went with
it. But as you can see in the picture, the streusel kind
of...disappeared:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHj1Q9w1Nh5XfEjkmlxmkNKlQD16rpEDJL5Lf4QErZ0mqACbkk4nJsRyQBQvUmslaGk7om5azuUQ2LFEzTYqP5G4b3Qu1KcQhRqW2Zjx4XXNz8_RZViuFf6n1puHxBLp74YOLcScRe1tE/s1600/Coffee+Cake+streusel.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHj1Q9w1Nh5XfEjkmlxmkNKlQD16rpEDJL5Lf4QErZ0mqACbkk4nJsRyQBQvUmslaGk7om5azuUQ2LFEzTYqP5G4b3Qu1KcQhRqW2Zjx4XXNz8_RZViuFf6n1puHxBLp74YOLcScRe1tE/s320/Coffee+Cake+streusel.png" width="320" /></a></div>
<div style="margin-bottom: 0in;">
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</div>
<div style="margin-bottom: 0in;">
There it is. Upside-down coffee cake,
anyone? But it still tasted delicious – and unlike many fat-free
baked goods, retained it's moisture for the three days it took us to
finish it. For 190 total calories a slice!</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Check out our other awesome coffee
cakes!</div>
<br />
<div style="margin-bottom: 0in;">
<br />
</div>
Jessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.com1tag:blogger.com,1999:blog-1751074940957283654.post-9008391558665064552015-06-20T09:45:00.001-07:002015-06-20T09:45:24.530-07:00<div style="margin-bottom: 0in;">
Sourdough pie
crust and I haven't been friends in the past.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Then again, I
can't say I've attempted in a while. I'm not a huge pie person, and I
prefer a graham cracker crust (less messy!). When <a href="http://www.sourdoughsurprises.blogspot.com/">Sourdough Surprises</a>
picked pie – specifically rustic pie – I had to bite the bullet
anyway.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
And, with a) my
picky father being on an extended business trip and b). an unopened
jar of P<a href="http://ilovepeanutbutter.com/index.php/peanut-butter-1/darkchocolatedreams.html">eanut Butter & Co Dark Chocolate Dreams</a> calling my name,
I had to make a special pie - a cheesecake pie, no less!</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Chocolate Peanut Butter Cheesecake
Crostada with Sourdough Crust</b></div>
<div style="margin-bottom: 0in;">
<i>Crust Adapted
from <a href="http://www.grouprecipes.com/32999/sourdough-pie-crust.html">Group Recipes</a></i></div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
For the Crust</div>
<ul>
<li><div style="margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FAtJGBBhtgUv579aljZXiefOS3YBXSyWc3pu-6c1iG38GfWcYmN9MeBitGrl-abPu7MY0OSyzUb5SSbwDqUHII4ufyU-DcTtWfaL7Pl8X5KFaYBLOaeGC3tsOD1TZxScT2bCGE07A84/s1600/Chocolate+Peanut+Butter+Cheesecake+whole.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5FAtJGBBhtgUv579aljZXiefOS3YBXSyWc3pu-6c1iG38GfWcYmN9MeBitGrl-abPu7MY0OSyzUb5SSbwDqUHII4ufyU-DcTtWfaL7Pl8X5KFaYBLOaeGC3tsOD1TZxScT2bCGE07A84/s320/Chocolate+Peanut+Butter+Cheesecake+whole.jpg" width="320" /></a>1 3/4 Cups
All-Purpose Flour</div>
</li>
<li><div style="margin-bottom: 0in;">
3/4 tsp salt</div>
</li>
<li><div style="margin-bottom: 0in;">
1/4 tsp
baking soda</div>
</li>
<li><div style="margin-bottom: 0in;">
1/2 cup
coconut oil</div>
<br />
</li>
<li><div style="margin-bottom: 0in;">
1/2 cup
sourdough starter</div>
</li>
</ul>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
For the filling:</div>
<ul>
<li><div style="margin-bottom: 0in;">
8oz 1/3 less
fat Cream Cheese</div>
</li>
<li><div style="margin-bottom: 0in;">
1/2 cup Dark
Chocolate Dreams Peanut Butter</div>
</li>
<li><div style="margin-bottom: 0in;">
1/4 tbslp
sugar</div>
</li>
<li><div style="margin-bottom: 0in;">
1 egg</div>
</li>
<li><div style="margin-bottom: 0in;">
1 tsp
</div>
</li>
</ul>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
For the crust, combine flour, salt and
baking soda. Cut in coconut until resembles coarse crumbs.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Pour in sourdough starter. Mix until
flour is moistened and leaves the side of the bowl. Turn onto lightly
floured surface, knead lightly. Chill while making filling</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Cream peanut butter, cream cheese and
sugar together. Mix in egg and vanilla.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEvWMRikVe6s2DdJ1ZZJj1vk3-T_V3-QIZGmBW9SefntjKKdyiA4FKV2u3v_z_Dip_1as40ucO738xVd5_DcLXhxpw2meksUO1ERwNIoAbWVY9l47e00WvPqOK2J1Ygx4Nv618vGjlVhg/s1600/Chocolate+Peanut+Butter+cheescake+slice.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEvWMRikVe6s2DdJ1ZZJj1vk3-T_V3-QIZGmBW9SefntjKKdyiA4FKV2u3v_z_Dip_1as40ucO738xVd5_DcLXhxpw2meksUO1ERwNIoAbWVY9l47e00WvPqOK2J1Ygx4Nv618vGjlVhg/s320/Chocolate+Peanut+Butter+cheescake+slice.jpg" width="320" /></a></div>
<div style="margin-bottom: 0in;">
Roll out pie crust on a cookie sheet.
Spread filling evenly over crust and fold over. Bake at 375 for 15
minutes and enjoy!</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
This crust was much easier to work with
(I did add an extra 1/4 cup flour – thank you Florida). The
complete package was heaven. So much so that while I'm behaving for
swimsuit season and cutting a third off of each quarter (as in 12
servings), somehow the other 2/3 is disappearing.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
I'm going to go squeeze in another
slice before its gone...</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<br />
<div style="margin-bottom: 0in;">
<br />
</div>
Jessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.com6tag:blogger.com,1999:blog-1751074940957283654.post-34806165886294806212015-05-20T09:14:00.002-07:002015-05-20T09:14:48.342-07:00Sourdough Surprises: Cinnamon Mini Shortcakes<div style="margin-bottom: 0in;">
I didn't have much luck with my <a href="http://sweet-n-sourdough.blogspot.com/2012/06/sourdough-biscuit-muffins.html">firstattempt</a> at making Sourdough Biscuits.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Blame it on the recipe, or the starter,
or the humidity, but that shortcut method wasn't going to work.
Besides that, my need for a good recipe decreased, and like so many
other recipes, further attempts got put on the back burner. Now with
<a href="http://www.sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> picking biscuits, I had to make another attempt.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Once again, I turned to <a href="http://packham.n4m.org/sourdrec.htm">SourdoughRecipes by Richard Packham</a>. Almost everything I've made from his site
has turned out wonderfully. Since I don't need to make bowls for
scrambled eggs anymore, and since I've been looking for a reason to
break out my Seashell pan, I opted for the shortcake variation.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Sourdough Cinnamon Shortcake Minis</b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNyDAVL4kJB_8ESiD5-ef3byRXb5ZDi1_WckxZhE2p71wb4Bw4PgyITJY2TaeBppoRiRs53n-MB17rQ3FHbxUndEorNq02xkH_OQ8_HprUmXhzuy8GJoqMMBFyGxEHMFOBEGWjLpB9pCU/s1600/Sourdough+Shortcakes+on+rack.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNyDAVL4kJB_8ESiD5-ef3byRXb5ZDi1_WckxZhE2p71wb4Bw4PgyITJY2TaeBppoRiRs53n-MB17rQ3FHbxUndEorNq02xkH_OQ8_HprUmXhzuy8GJoqMMBFyGxEHMFOBEGWjLpB9pCU/s320/Sourdough+Shortcakes+on+rack.jpg" width="320" /></a></div>
<div style="margin-bottom: 0in;">
<i>Adapted from <a href="http://packham.n4m.org/sourdrec.htm">Sourdough Recipes</a></i></div>
<div style="margin-bottom: 0in;">
<i>Makes about 3-1/2 dozen</i></div>
<div style="margin-bottom: 0in;">
1 cup fresh
sourdough starter</div>
<div style="margin-bottom: 0in;">
1/3 cup
non-hydrogenated shortening</div>
<div style="margin-bottom: 0in;">
1-1/2 cup flour, divided</div>
<div style="margin-bottom: 0in;">
1 egg</div>
<div style="margin-bottom: 0in;">
3 tablespoon sugar</div>
<div style="margin-bottom: 0in;">
2 tablespoons dry milk powder</div>
<div style="margin-bottom: 0in;">
1 teaspoon salt</div>
<div style="margin-bottom: 0in;">
1 teaspoon baking soda</div>
<div style="margin-bottom: 0in;">
1 tablespoon cinnamon</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<ol>
<li><div style="margin-bottom: 0in;">
Reserve 1/2 cup flour. Sift
remaining flour and other dry ingredients to combine. Cut in
shortening.</div>
</li>
<li><div style="margin-bottom: 0in;">
Mix remaining flour, egg and
sourdough starter until just combined. Allow to rest 30 minutes.</div>
</li>
<li><div style="margin-bottom: 0in;">
Spray pan with cooking spray. Pour
by scant tablespoonfuls into cavities.</div>
</li>
<li><div style="margin-bottom: 0in;">
Bake at 375 for 10 minutes. Allow
to cool and enjoy!</div>
</li>
<li><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMZ6TvcAyJb7555ASaWhpQ4AkSzNwu7fpTruyv7QbteBzPg3Ii2w6_0p512xV-kghrn3j_srPei9dYuJ0aSn_6wz33jTpTIdCfg4_wqFqAQ8ep3JP2s5-apKY36PTRdri9Yx7TllIHas/s1600/Sourdough+Shortcakes+on+Plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPMZ6TvcAyJb7555ASaWhpQ4AkSzNwu7fpTruyv7QbteBzPg3Ii2w6_0p512xV-kghrn3j_srPei9dYuJ0aSn_6wz33jTpTIdCfg4_wqFqAQ8ep3JP2s5-apKY36PTRdri9Yx7TllIHas/s320/Sourdough+Shortcakes+on+Plate.jpg" width="320" /></a></div>
<div style="margin-bottom: 0in;">
<br /></div>
</li>
</ol>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Unlike so many of my other recipes,
these rose a lot. They more than doubled in size. Because of that
though, they were light and fluffy. However, they were not as sweet
as I would have liked.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
I will be making this recipe again with
more sugar. Until then, check out our other awesome biscuits!</div>
<pre class="western" style="orphans: 1;"></pre>
<br />
<br /><br /><br />
Jessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.com4tag:blogger.com,1999:blog-1751074940957283654.post-7183921490287985382015-03-20T09:31:00.000-07:002015-03-20T09:31:34.349-07:00Sourdough Surprises: Pretzel Bagels<div style="margin-bottom: 0in;">
So, <a href="http://www.sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> opened up this
month. Anything. My head was officially spinning. There's so much I
want to redo (I am going to perfect Sourdough Kimmelweck Rolls one
day, and I sorta did tell <a href="http://ilovepeanutbutter.com/">Peanut Butter & Co's</a></div>
<br />
social media
director I would make peanut butter filled croissants...) and so much
I missed...pie, pizza, bagels, pretzels...<br />
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
In my pre-blogging days, one of my
first successes was a pretzel recipe I found on a party recipe site
and turned into sourdough. Then I remembered an age old conversation
I had with my father, in which he asked if I had ever thought of
trying bagels.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Well, why not combine the two?
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mMQOHerB9QvZQmnh1lBjQLrqazG6ZuLy8HB-JwqjDlY1C42MNs7BuvsQ1GfcoaJJtmb5l2EUH5Mrx5oCbkpSVXNVY0XgYxqrssxUmMUWKhfBnchIiNsnyyibTQdAJyTNi1PYmI1Ioms/s1600/Sourdough+PRetzel+Bagels.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mMQOHerB9QvZQmnh1lBjQLrqazG6ZuLy8HB-JwqjDlY1C42MNs7BuvsQ1GfcoaJJtmb5l2EUH5Mrx5oCbkpSVXNVY0XgYxqrssxUmMUWKhfBnchIiNsnyyibTQdAJyTNi1PYmI1Ioms/s1600/Sourdough+PRetzel+Bagels.png" height="240" width="320" /></a><b>Sourdough Pretzel Bagels</b></div>
<div style="margin-bottom: 0in;">
<i>Adapted from <a href="http://packham.n4m.org/sourdrec.htm">Sourdough Recipes</a></i></div>
<div style="margin-bottom: 0in;">
Makes 8 smallish bagels</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
1 cup fresh sourdough starter</div>
<div style="margin-bottom: 0in;">
1/4 cup vegetable oil</div>
<div style="margin-bottom: 0in;">
1/4 cup warm water</div>
<div style="margin-bottom: 0in;">
2 teaspoons salt</div>
<div style="margin-bottom: 0in;">
3 1/2 cups flour</div>
<div style="margin-bottom: 0in;">
1/4 Cup Baking Soda</div>
<div style="margin-bottom: 0in;">
Cooking Spray</div>
<div style="margin-bottom: 0in;">
Kosher Salt for sprinkling</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Combine all ingredients and knead until
smooth. Let rise until doubled in bulk. Divide into eight portions,
and form each into a smooth ball. Punch a hole in the center of each
and</div>
<div style="margin-bottom: 0in;">
stretch evenly until about 3 or 4
inches across.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Place on a floured surface and bring a
large pot of water to a boil. Add baking soda. Boil the bagels (four
at a time if the pot is large enough) 3 minutes on each side. Drain
and place on a greased baking
</div>
<div style="margin-bottom: 0in;">
sheet. Spray with cooking spray and
sprinkle with salt. Bake about 15 minutes at 450.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdt3hkILNf50Gc-tXcrgbERh9AKUeht6u7yTgGYrKSsMAtSrM03OT4WXVd_1SV8ym4yYW5kdJ70K10VDYdk8-je6tWVXMpUbUB_2yVEBB2Riy7Iuu0V9fWXqEhMnBAyatLW9d11jg3U0/s1600/Sourdough+Pretzel+Bagel+Cut.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAdt3hkILNf50Gc-tXcrgbERh9AKUeht6u7yTgGYrKSsMAtSrM03OT4WXVd_1SV8ym4yYW5kdJ70K10VDYdk8-je6tWVXMpUbUB_2yVEBB2Riy7Iuu0V9fWXqEhMnBAyatLW9d11jg3U0/s1600/Sourdough+Pretzel+Bagel+Cut.png" height="272" width="320" /></a></div>
<div style="margin-bottom: 0in;">
As you can see, a few things happened.
First and formost, they look weird. Second, maybe the baking soda
treatment with the boil wasn't the greatest idea.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
I wouldn't say they were inedible. My
mother's first reaction was “they're not sweet.” When I said they
weren't supposed to be, she said “,Well, maybe 'sweet' isn't the
word I was looking for.” In a sense, I have to agree with her.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Well, maybe this is one to tuck away
and maybe think about once in awhile. Still, it was worth a college
try. And with work slowing down again, you can bet I'll be playing
with it.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Check out our other awesome creations!<br />
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Jessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.com3tag:blogger.com,1999:blog-1751074940957283654.post-56850015745917212452015-02-20T11:05:00.002-08:002015-02-20T11:06:04.975-08:00Sourdough Surprises: Baked Beinegts<div style="margin-bottom: 0in;">
I do love my donuts on Fat Tuesday.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
The tradition in my family is of course
<i>pączki, </i>the Polish variant
that, at least from the bakery in my extended family's neighborhood,
are filled with an overly sweet fruit filling, are roughly the size
of a human head and last long after Fat Tuesday (or Pączki Day, and
yes my father still calls it that) is over, kind of defeating the
purpose of ridding the house of said foods. However, there's no
Polish bakery down here. So last year I bought a donut pan and
attempted to make baked banana bread donuts, a variation of the <a href="http://sweet-n-sourdough.blogspot.com/2012/09/easy-peasy-mocha-donut-muffins.html">Mocha Hazelnut Donut Muffins</a> I've made in the past. I never perfected the
recipe, and the pictures are still on my computer waiting for that to
happen.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJ-xqYE1vnahHMlA3bxIWxdb4aotugzcL-ZuopVnP2jH2jn-ZecY-cXIpAclCEDQcWgEz04LcHyxo8GrYSVABu6Ojoh7Q5JeeKEBaoljCOXsNKLK4wJ8XQu8JNE4cHr3G31ACykHcowg/s1600/Beingets+with+Mug.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKJ-xqYE1vnahHMlA3bxIWxdb4aotugzcL-ZuopVnP2jH2jn-ZecY-cXIpAclCEDQcWgEz04LcHyxo8GrYSVABu6Ojoh7Q5JeeKEBaoljCOXsNKLK4wJ8XQu8JNE4cHr3G31ACykHcowg/s1600/Beingets+with+Mug.jpg" height="320" width="320" /></a>But
<a href="http://www.sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> picked Beingets for February's challenge. French
for “fritters,” beinegts are soft pillows of dough that typically
deep fried and are NOLA's answer to donuts. Banana Bread donuts are
on the back burner. And that back burner does not contain a pot of
frying oil. I'm still not going to burn myself, so I did a little
searching and found Good Housekeeping's Baked Beinegts recipe, which
I modified for sourdough:</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<b>Baked
Sourdough Beingets</b></div>
<div style="margin-bottom: 0in;">
<i>Adapted
from <a href="http://www.goodhousekeeping.com/recipefinder/oven-baked-beignets-recipe">Good Housekeeping</a></i></div>
<div style="margin-bottom: 0in;">
<i>Makes
36 Beingets</i></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2O1-th7P4ATdS1LquH8TqdPiP3XvrCi0u02dFzHxTYUOwgA2efBRsOQYETWkxdLWgbSB7lpPmrh4ZFh6YFSUVHBvKYSmqTjV-AyTbs1FK-eiPlBUjtzGfUWIBlZAirYicGIZGR5Y6nQ/s1600/Beingets+on+pan.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR2O1-th7P4ATdS1LquH8TqdPiP3XvrCi0u02dFzHxTYUOwgA2efBRsOQYETWkxdLWgbSB7lpPmrh4ZFh6YFSUVHBvKYSmqTjV-AyTbs1FK-eiPlBUjtzGfUWIBlZAirYicGIZGR5Y6nQ/s1600/Beingets+on+pan.png" height="240" width="320" /></a></div>
<div style="margin-bottom: 0in;">
1 cup fresh sourdough starter</div>
<div style="margin-bottom: 0in;">
1/4 cup granulated sugar</div>
<div style="margin-bottom: 0in;">
3 cups all-purpose flour</div>
<div style="margin-bottom: 0in;">
1 1/2 teaspoons baking powder</div>
<div style="margin-bottom: 0in;">
1/2 teaspoon baking soda</div>
<div style="margin-bottom: 0in;">
1/2 teaspoon salt</div>
<div style="margin-bottom: 0in;">
4 tablespoons cold butter or
margarine, cut up</div>
<div style="margin-bottom: 0in;">
1 large egg</div>
<div style="margin-bottom: 0in;">
1/4 cups confectioners' sugar</div>
<div style="margin-bottom: 0in;">
<br /></div>
<ol>
<li><div style="margin-bottom: 0in;">
In large bowl, stir flour, baking
powder, baking soda, salt, and remaining granulated sugar until
combined. With pastry blender or 2 knives used scissors-fashion, cut
in butter until mixture resembles fine crumbs.
</div>
<div style="margin-bottom: 0in;">
</div>
</li>
<li><div style="margin-bottom: 0in;">
Beat egg and sourdough starter.
Make well in flour mixture; pour in starter. Stir until combined and
soft dough forms.</div>
<div style="margin-bottom: 0in;">
</div>
</li>
<li><div style="margin-bottom: 0in;">
On lightly floured work surface,
knead dough lightly several times until dough is smooth. Spray same
bowl (no need to clean) with nonstick cooking spray and place dough
in bowl. Cover with plastic wrap; let stand 10 minutes.</div>
<div style="margin-bottom: 0in;">
</div>
</li>
<li><div style="margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9AvH-llH93VOkJl22oaZZR3NixQNtoVrZg3SjrjS7o5gSkVBFCksw3aWH9tm5kEkLA56ZfgSwMm8zLk_w000mOz3B_bG358hERnwqQeKASHyfZgw2j0UU400NDxpHLBYcpBlhGsh3Uzg/s1600/Beingets+in+tub.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9AvH-llH93VOkJl22oaZZR3NixQNtoVrZg3SjrjS7o5gSkVBFCksw3aWH9tm5kEkLA56ZfgSwMm8zLk_w000mOz3B_bG358hERnwqQeKASHyfZgw2j0UU400NDxpHLBYcpBlhGsh3Uzg/s1600/Beingets+in+tub.png" height="240" width="320" /></a>Spray 2 large cookie sheets with
nonstick cooking spray. Punch down dough. On floured work surface,
with floured rolling pin, roll dough to 9-in. square. Cut dough into
6 strips, then cut each strip into 6 pieces, making 36 pieces.
Transfer Beignets to prepared cookie sheets, placing about 1½
inches apart. Spray sheet of plastic wrap with nonstick cooking
spray; cover beignets with wrap, sprayed side down. Let rise 20
minutes.</div>
</li>
</ol>
<ol start="5">
<li><div style="margin-bottom: 0in;">
Preheat oven to 400°F. Bake
Beignets 10 to 12 minutes, or until golden brown, rotating sheets
between upper and lower racks halfway though baking. While Beignets
are hot, toss with confectioners' sugar.</div>
</li>
</ol>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
No matter how much I was telling myself
that they were for breakfast the next day, I couldn't resist:</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxa98hGB-UclBgaNtmRgJIdXjPMyCxOhbiU7NYpjXTCXZXtQERI7T6h0i_d1JQjkiO_z67sYKHCGM6MH3vc3im2w0Z1dnCHM7ZITjqkjsUbp5JBrflQQrfc-CWDu1TPzr7tcAEcvfNaRs/s1600/Beinget+With+Bite.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxa98hGB-UclBgaNtmRgJIdXjPMyCxOhbiU7NYpjXTCXZXtQERI7T6h0i_d1JQjkiO_z67sYKHCGM6MH3vc3im2w0Z1dnCHM7ZITjqkjsUbp5JBrflQQrfc-CWDu1TPzr7tcAEcvfNaRs/s1600/Beinget+With+Bite.png" height="285" width="320" /></a></div>
<div style="margin-bottom: 0in;">
They were good. They didn't brown too
well (probably because I was running low on cooking spray) but they
were soft and light. But they were missing something. I will be
adding a touch of vanilla if I make these again.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
And then while making our Fat Tuesday
dinner of <a href="http://sweet-n-sourdough.blogspot.com/2012/10/sourdough-pancakes.html">Sourdough Pancakes</a>...</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
I promptly burned myself on bacon
grease. Well, I can't avoid it all!<br />
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<br /></div>
<div style="margin-bottom: 0in;">
</div>
<div style="margin-bottom: 0in;">
<br /></div>
Jessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.com7tag:blogger.com,1999:blog-1751074940957283654.post-38109790982381235042014-12-20T08:07:00.000-08:002014-12-20T08:14:08.758-08:00Sourdough Surprises: Stollen<div style="margin-bottom: 0in;">
Well, it seemed like a long time off
from baking anything. My mother monopolizes Thanksgiving, and work
took it's toll. But I had a whole week off and just in time to make
some Stollen for December's <a href="htttp://www.sourdoughsurprises.blogspot.com">Sourdough Surprises</a>.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
I don't have too many Christmas baking
traditions. I make sugar cookies for my mother as a joke, as I
mentioned a while ago. So it gave me plenty of time to make something
completely new and different:</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Without further ado:</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<b>Sourdough Stollen</b></div>
<div style="margin-bottom: 0in;">
<i>Adapted from <a href="http://thecheerfulagrarian.blogspot.com/">The Cheerful Agrarian</a></i></div>
<div style="margin-bottom: 0in;">
<i>Makes 2 loaves</i><br />2 cups flour<br />1
tsp salt<br />1/4 cup olive oil<br />1/4 cup honey<br />2 cups sourdough
starter</div>
<div style="margin-bottom: 0in;">
3/4 Cup candied fruitcake mix</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<ol>
<li><div style="margin-bottom: 0in;">
Mix all ingredients in a large
bowl and let proof overnight.</div>
</li>
<li><div style="margin-bottom: 0in;">
Fold in fruit and pour into loaf
pans</div>
</li>
<li><div style="margin-bottom: 0in;">
Bake at 350 for 45 minutes</div>
</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFUQtU-YuD0HcQ3RtNFyaquyvErxEB-xaU3CtzdutRn9jVliMgr7zeH6cPt4luPRRHkhwmuhu9Z_3vTES4D6wk1fJQBH7lvTnNN6ocE1sSwoNTjcFOnf9Ew0yVmJOoA705RwAsJXRM9fM/s1600/Stollen+1st+attempt.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFUQtU-YuD0HcQ3RtNFyaquyvErxEB-xaU3CtzdutRn9jVliMgr7zeH6cPt4luPRRHkhwmuhu9Z_3vTES4D6wk1fJQBH7lvTnNN6ocE1sSwoNTjcFOnf9Ew0yVmJOoA705RwAsJXRM9fM/s1600/Stollen+1st+attempt.png" height="240" width="320" /></a></div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
My first attempt, I halved the
recipe...and it came out dense and almost blondie-like. I thought it
would make a good biscotti, so I popped a slice in the toaster oven
for 5 minutes. It didn't even brown. Time to try again....</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEjyMwFkzxwld2EZ6hhwU4lAZP4CqhFsqSq0EnrnVwn06gJiLKXAdtxw1BAMTFNeybfkoF29n6nRaphq_9GpmRhwvrIpqocX8E0Y3mEqAphxu4W02o3Ig_XXRqs-xaVx9u16OO8mI7Xyk/s1600/Stollen+side.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEjyMwFkzxwld2EZ6hhwU4lAZP4CqhFsqSq0EnrnVwn06gJiLKXAdtxw1BAMTFNeybfkoF29n6nRaphq_9GpmRhwvrIpqocX8E0Y3mEqAphxu4W02o3Ig_XXRqs-xaVx9u16OO8mI7Xyk/s1600/Stollen+side.png" height="200" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqtBF3-SHdxUJYOzUGOrh-U-Unv-Xncb99diuQlIOD9m0U-12nbPZ0GAOX0A-XPFvyiIVM_O43sd4Mr08viE1QwifMyuJsAFmDpF5NRppfjC3Tv9eiXPsBm9aVbGmBfaUe01NIj_GcCZQ/s1600/Stollen+overhead.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqtBF3-SHdxUJYOzUGOrh-U-Unv-Xncb99diuQlIOD9m0U-12nbPZ0GAOX0A-XPFvyiIVM_O43sd4Mr08viE1QwifMyuJsAFmDpF5NRppfjC3Tv9eiXPsBm9aVbGmBfaUe01NIj_GcCZQ/s1600/Stollen+overhead.png" height="200" width="200" /></a></div>
<br />
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
It still didn't rise as much as I'd
like (I suppose lack of use has left my sourdough starter a little
too dormant). But taste wise they were wonderful. So good, in fact,
that my mother consumed about 3/4 of the first loaf in an 18 hour
span.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
I've still got a whole container of
candied fruit, so I may make this again in the not so distant future.
And I officially made my New Year's Resolution:</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Get back to baking!</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Check out our other tasty takes on
stollen!</div>
<div style="margin-bottom: 0in;">
<br />
</div>
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<br /><br />
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<br />
<div style="margin-bottom: 0in;">
<br />
</div>Jessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.com6tag:blogger.com,1999:blog-1751074940957283654.post-90838842762015356972014-10-20T07:36:00.000-07:002014-10-20T07:36:15.946-07:00Sourdough Surprises: Red Velvet Filled Croissants<div style="margin-bottom: 0in;">
I'm a bad food blogger I suppose,
seeing how many pictures of recipes I've made are on my computer with
no corresponding blog post. It's one of the things I love about
<a href="http://sourdoughsurprises.blogspot.com/">Sourdough Surprises</a>. Once a month at least, I need to sit down at my
computer and blog. Oh, that and I am challenged to make something
either a). I've never heard of or b). Would never intend to make in a
million years.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
This month's Sourdough Surprises falls
into the latter category. While I can't say I've taken completely
after my nothing-from-scratch mother, I'm also not one to put hours
of effort into one project. Still, a challenge is a challenge...and I
am up for that task.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
I've made several recipes from
<a href="http://packham.n4m.org/sourdrec.htm">Sourdough Recipes from Richard Packham</a> and can honestly say I've yet
to be disappointment. I chose to start with his croissant recipe
(modified, since despite the recent cold front I inevitably need less
liquid and more flour for any bread recipe). And since I seldom
approach Sourdough Surprises with plain in mind, I found some Wilton
Red Velvet Candy Melts I had bought on clearance after Valentine's
Day that I thought I should use up.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<b>Sourdough Red Velvet Filled
Croissants</b></div>
<div style="margin-bottom: 0in;">
<i>Adapted from <a href="http://packham.n4m.org/sourdrec.htm">Sourdough Recipes</a></i></div>
<div style="margin-bottom: 0in;">
<i>Makes 12 croissants</i></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCj4IyWPtNfLS6uhTAjkyv9gdPe919SVGpd2s-u4dLv8xfh_NVxp7pxue5v1CGG5sYd9hNnwnLGIvTzs4JGvLGw0uYgnjom8Byv3vrd6rQvLtAcJk14otB7dh4HfTloXpK6G8WIiLewmQ/s1600/Red+velvet+filled+croissants.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCj4IyWPtNfLS6uhTAjkyv9gdPe919SVGpd2s-u4dLv8xfh_NVxp7pxue5v1CGG5sYd9hNnwnLGIvTzs4JGvLGw0uYgnjom8Byv3vrd6rQvLtAcJk14otB7dh4HfTloXpK6G8WIiLewmQ/s1600/Red+velvet+filled+croissants.png" height="239" width="320" /></a>Ingredients:</div>
<div style="margin-bottom: 0in;">
1/2 cup starter</div>
<div style="margin-bottom: 0in;">
5 tablespoons sugar, divided</div>
<div style="margin-bottom: 0in;">
1/2 cup warm water</div>
<div style="margin-bottom: 0in;">
2 cups flour, divided</div>
<div style="margin-bottom: 0in;">
1 teaspoon salt</div>
<div style="margin-bottom: 0in;">
1 cup (2 sticks) cold butter</div>
<div style="margin-bottom: 0in;">
36 pieces Wilton Red Velvet Candy Melts</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Combine starter, water, 2 tablespoons
sugar and 3/4 cup flour. Let sit, covered, overnight.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Slice butter onto wax paper. Cover with
more wax paper and press into 9x9” square. Chill at least one hour.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Add remaining ingredients to starter
mixture. Chill for about 1/2 hour.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
On a well-floured surface, quickly roll
out the cold dough into a</div>
<div style="margin-bottom: 0in;">
rectangle about 15" x 10".
Cut the cold butter in half and place</div>
<div style="margin-bottom: 0in;">
one slab of butter across the center
one-third of the dough. Fold
</div>
<div style="margin-bottom: 0in;">
one end of the dough over the butter,
and then place the other half-</div>
<div style="margin-bottom: 0in;">
slab of butter on it. Then fold the
last third of the dough over</div>
<div style="margin-bottom: 0in;">
the butter, forming a package of
dough-butter-dough-butter-dough,</div>
<div style="margin-bottom: 0in;">
about 10" x 5". Pinch the
edges together so that there is no butter
</div>
<div style="margin-bottom: 0in;">
showing.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Quickly roll out this package of dough
and butter into a rectangle
</div>
<div style="margin-bottom: 0in;">
about 10" x 15". Fold it
again into thirds, forming a package about</div>
<div style="margin-bottom: 0in;">
10" x 5"; roll it out one
more time, fold into thirds, and chill in the
</div>
<div style="margin-bottom: 0in;">
refrigerator at least an hour.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Repeat the previous step once more
(roll out to 10" x 15", fold in thirds,
</div>
<div style="margin-bottom: 0in;">
roll out and fold again, roll out,
fold, chill).</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Prepare a large jelly-roll pan by
greasing lightly. (Do not use rimless
</div>
<div style="margin-bottom: 0in;">
cookie sheets.)</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Roll out the dough into a rectangle
about 10" x 15". Cut the dough</div>
<div style="margin-bottom: 0in;">
into six 5" x 5" squares,
then cut each square diagonally forming</div>
<div style="margin-bottom: 0in;">
twelve triangles, 5" x 5" x
7". Flatten each triangle to about 1/8 thick-</div>
<div style="margin-bottom: 0in;">
ness, by rolling from the longest side
to the point, stretching it until
</div>
<div style="margin-bottom: 0in;">
the point is about 8" from the
longest side. Place 3 candy melts along long edge. Starting at the
longest side, roll it up tightly. Turn so that the point is
underneath the roll, then bend the two ends so that they curl around
toward the point. Place each croissant on the pans. Let rise in a
warm place about
</div>
<div style="margin-bottom: 0in;">
one hour.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Preheat the oven to 360 degrees. Bake
the croissants 20 minutes,
</div>
<div style="margin-bottom: 0in;">
then turn off the oven and let them sit
in the warm oven an additional</div>
<div style="margin-bottom: 0in;">
10 minutes.
</div>
<div style="margin-bottom: 0in;">
This ranks as one of the most intensive
and messy recipes I've ever made. Again in spite of the cold front,
the dough was still getting warm by the time I was rolling them,
getting butter all over my kitchen counter and causing them to fall
apart. And in spite of their bad looks...it was worth it. They were
absolutely delicious. Unfortunately the rest of my family thought so
too. They were gone within a day.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
So perhaps I will have to do this
again...both to use up the rest of the candy and so I can get more
than two!</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Check out our other awesome croissant
creations!</div>
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<pre class="western"><span style="color: black;"> </span></pre>
Jessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.com5tag:blogger.com,1999:blog-1751074940957283654.post-8288064339446682432014-09-29T11:24:00.001-07:002014-09-29T11:24:35.599-07:00White Chocolate Wonderful Peanut Butter Biscuits<div style="margin-bottom: 0in;">
When my aunt is in town, I must bake
breakfast bread.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
While my <a href="http://sweet-n-sourdough.blogspot.com/2013/03/mocha-cappuccino-hazelnut-biscuits.html">Mocha Cappucino Hazelnut</a>
biscuits were in the category of “pretty good”, I've also been
eager to do more experimentation with <a href="http://ilovepeanutbutter.com/">Peanut Butter & Co's</a>
flavored peanut butters. With an open jar of <a href="http://ilovepeanutbutter.com/index.php/peanut-butter-1/whitechocolatewonderful.html">White ChocolateWonderful</a> calling my name, I wanted to do some playing around.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
I used the same Fabio Viviani recipe as
I did for my Mocha Cappucino Hazelnut biscuits, only this time
swapping the White Chocolate Wonderful for the <strike><a href="http://www.nutellausa.com/">Nutella</a> </strike><a href="http://www.jif.com/products/mocha-hazelnut-spread">JifMocha Hazelnut Spread</a></div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: Calibri;"><span style="font-size: 9pt;"><b>White
Chocolate Wonderful Biscuits</b></span></span></span></div>
<div style="line-height: 0.19in; margin-bottom: 0in;">
<br />
</div>
<div style="line-height: 0.19in; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: Calibri;"><span style="font-size: 9pt;"><i>Adapted
from </i></span></span></span><a href="http://fabioviviani.com/general-recipes/nutella-biscuits-2/"><span style="color: #d5c4c3;"><span style="text-decoration: none;"><span style="font-family: Calibri;"><span style="font-size: 9pt;"><i>Fabio
Viviani</i></span></span></span></span></a></div>
<div style="line-height: 0.19in; margin-bottom: 0.2in;">
<span style="color: black;"><span style="font-family: Calibri;"><span style="font-size: 9pt;"><i>Makes
about 8-3” biscuits</i></span></span></span></div>
<ul>
<li><div style="border: none; line-height: 0.19in; margin-bottom: 0in; padding: 0in;">
<span style="color: black;"><span style="font-family: Calibri;"><span style="font-size: 9pt;">2
cups flour</span></span></span></div>
</li>
<li><div style="border: none; line-height: 0.19in; margin-bottom: 0in; padding: 0in;">
<span style="color: black;"><span style="font-family: Calibri;"><span style="font-size: 9pt;">2
Tsp baking powder</span></span></span></div>
</li>
<li><div style="border: none; line-height: 0.19in; margin-bottom: 0in; padding: 0in;">
<span style="color: black;"><span style="font-family: Calibri;"><span style="font-size: 9pt;">1
Tsp salt</span></span></span></div>
</li>
<li><div style="border: none; line-height: 0.19in; margin-bottom: 0in; padding: 0in;">
<span style="color: black;"><span style="font-family: Calibri;"><span style="font-size: 9pt;">3
Tsp butter at room temperature</span></span></span></div>
</li>
<li><div style="border: none; line-height: 0.19in; margin-bottom: 0in; padding: 0in;">
<span style="color: black;"><span style="font-family: Calibri;"><span style="font-size: 9pt;">4
Tbsp Peanut Butter & Co. White Chocolate Wonderful</span></span></span></div>
</li>
<li><div style="border: none; line-height: 0.19in; padding: 0in;">
<span style="color: black;"><span style="font-family: Calibri;"><span style="font-size: 9pt;">¾
cup milk</span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="color: black;"><span style="font-family: Calibri;"><span style="font-size: 9pt;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJwHT6YHsMGw2id0f737jeK5JwUOIOYELToe9kZAhmeCT_JBXexpeE38NsdCX0qLnB_60nGT1Onhm43OCYgAcJka83Y7GL8HmNeJP8O1miLfgyXKbqdu7yOM3Z6Oyj4znpoKjJ2CYGi4/s1600/Peanut+Butter+Biscuits.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJwHT6YHsMGw2id0f737jeK5JwUOIOYELToe9kZAhmeCT_JBXexpeE38NsdCX0qLnB_60nGT1Onhm43OCYgAcJka83Y7GL8HmNeJP8O1miLfgyXKbqdu7yOM3Z6Oyj4znpoKjJ2CYGi4/s1600/Peanut+Butter+Biscuits.png" height="180" width="320" /></a></span></span></span></div>
<br />
</li>
</ul>
<div style="line-height: 0.19in; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: Calibri;"><span style="font-size: 9pt;">Start
by combining all the dry ingredients. Cut in butter and spread. Then
add milk.</span></span></span></div>
<div style="line-height: 0.19in; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: Calibri;"><span style="font-size: 9pt;">Mix
until well combined. Drop into greased muffin tins. Bake at 450 for
about 15 minutes.</span></span></span></div>
<div style="line-height: 0.19in; margin-bottom: 0in;">
<br />
</div>
<div style="line-height: 0.19in; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: Calibri;"><span style="font-size: 9pt;">The
first thing I noticed is the dough was a lot wetter than the previous
incarnation (which is why I made the last minute decision to make
them drop biscuits). Once baked, they took on a similar texture to
the Mocha Cappuccino Hazelnut version.</span></span></span></div>
<div style="line-height: 0.19in; margin-bottom: 0in;">
<br />
</div>
<div style="line-height: 0.19in; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: Calibri;"><span style="font-size: 9pt;">My
favorite thing about this recipe is its sheer simplicity. Most people
have the ingredients handy. It only takes a few minutes and a few
steps. Someone who is a little better at functioning than me could
easily get up a half hour earlier than everyone else and get a fresh
variation of biscuits out for breakfast.</span></span></span></div>
<div style="line-height: 0.19in; margin-bottom: 0in;">
<br />
</div>
<div style="line-height: 0.19in; margin-bottom: 0in;">
<span style="color: black;"><span style="font-family: Calibri;"><span style="font-size: 9pt;">Oh,
and these even <a href="https://twitter.com/PeanutButterCo/status/499662068547866624">got a little attention from</a> Peanut Butter & Co
themselves!</span></span></span></div>
<br />
<div style="margin-bottom: 0in;">
<br />
</div>
Jessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.com0tag:blogger.com,1999:blog-1751074940957283654.post-24068390669718638912014-09-20T08:29:00.000-07:002014-09-20T08:29:38.531-07:00Sourdough Surprises: Honey Walnut Swirl Cornbread<div style="margin-bottom: 0in;">
Cornbread falls into the category of
“one of those” foods. Although my dad loves it, my mother doesn't
care for it much and I can only take or leave it. I made it early on
in my sourdough adventures and it was okay, but not something any of
the family would eat over and over. So the recipe sat in one of my
massive binders until <a href="http://sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> picked it for the September
challenge.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
There is one particular cornbread even
my mother loves, and that's the skillet cornbread at <a href="http://smokeybones.com/">Smokey Bones</a>.
Since the nearest location is one of the busiest in the country, we
don't get it often. It's not even necessarily the cornbread, but the
honey nut butter that goes with it. With that in mind, I took my old
cornbread recipe and made a honey walnut caramel topping.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Honey Walnut Swirl Cornbread</div>
<div style="margin-bottom: 0in;">
Adapted from <a href="http://www.food.com/recipeprint.do?rid=97438">Cooks.com</a></div>
<div style="margin-bottom: 0in;">
Makes 12 servings</div>
<div style="margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkHjfuN5Ry7OGdfm5z43w0ze6i2yKuZDAw1Qtx55M6ATk6Cbu5T0FL66IkErsXqUtSudFJ73KHdtcNERrVZQfYkWsVT1aKr_A5Qw1lIxx_2ucuxuJ-ge1VDrypGmXJVXjOplHtpuqXryk/s1600/Cornbread+skillet.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkHjfuN5Ry7OGdfm5z43w0ze6i2yKuZDAw1Qtx55M6ATk6Cbu5T0FL66IkErsXqUtSudFJ73KHdtcNERrVZQfYkWsVT1aKr_A5Qw1lIxx_2ucuxuJ-ge1VDrypGmXJVXjOplHtpuqXryk/s1600/Cornbread+skillet.png" height="240" width="320" /></a></div>
<div style="margin-bottom: 0in;">
Ingredients</div>
<div style="margin-bottom: 0in;">
Cornbread</div>
<br />
<ul>
<li><div style="margin-bottom: 0in;">
1 1/2 cups cornmeal</div>
</li>
<li><div style="margin-bottom: 0in;">
1 1/2 tablespoons sugar</div>
</li>
<li><div style="margin-bottom: 0in;">
1 1/2 teaspoons salt</div>
</li>
<li><div style="margin-bottom: 0in;">
1 cup milk</div>
</li>
<li><div style="margin-bottom: 0in;">
1 1/2 cups sourdough starter</div>
</li>
<li><div style="margin-bottom: 0in;">
1 1/2 teaspoons cream of tartar</div>
</li>
<li><div style="margin-bottom: 0in;">
1 1/2 teaspoons baking soda</div>
</li>
<li><div style="margin-bottom: 0in;">
2 eggs, slightly beaten</div>
</li>
<li><div style="margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFnDOw_AYBoCYaWkCGDMIvmROjXn2wvQTkR7xaPhLXbpBywogrJFN4BpDNp8BmaPpY_Cnifm-PnG2hsvki3KmD9310QyYwGuMugrTmDs4Kj5NnL0Vv-WGuQkt6O8T6v9rY2glvrSP-R34/s1600/Cornbread+slice.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFnDOw_AYBoCYaWkCGDMIvmROjXn2wvQTkR7xaPhLXbpBywogrJFN4BpDNp8BmaPpY_Cnifm-PnG2hsvki3KmD9310QyYwGuMugrTmDs4Kj5NnL0Vv-WGuQkt6O8T6v9rY2glvrSP-R34/s1600/Cornbread+slice.png" height="240" width="320" /></a>6 tablespoons butter, melted</div>
</li>
</ul>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Topping</div>
<ul>
<li><div style="margin-bottom: 0in;">
1/2 cup chopped walnuts</div>
</li>
<li><div style="margin-bottom: 0in;">
1 tablespoon honey</div>
</li>
<li><div style="margin-bottom: 0in;">
1 tablespoon butter</div>
</li>
<li><div style="margin-bottom: 0in;">
1 tablespoon cinnamon</div>
</li>
<li><div style="margin-bottom: 0in;">
1 teaspoon vanilla</div>
</li>
<li><div style="margin-bottom: 0in;">
1/4 cup water</div>
<div style="margin-bottom: 0in;">
</div>
</li>
</ul>
<div style="margin-bottom: 0in;">
Topping</div>
<div style="margin-bottom: 0in;">
Directions</div>
<ol>
<li><div style="margin-bottom: 0in;">
Spray a well seasoned, 9 or 10
inch iron skillet with non-stick cooking spray, add a small amount
of oil and place in oven while it preheats.</div>
</li>
<li><div style="margin-bottom: 0in;">
Preheat oven to 425 degrees.</div>
</li>
<li><div style="margin-bottom: 0in;">
Heat topping ingredients over low
to medium heat and set aside</div>
</li>
<li><div style="margin-bottom: 0in;">
Combine the cornmeal, sugar and
salt in medium bowl.</div>
</li>
<li><div style="margin-bottom: 0in;">
Scald milk and pour over cornmeal
mixture.</div>
</li>
<li><div style="margin-bottom: 0in;">
When mixture is room temperature,
add remaining ingredients and mix well.</div>
</li>
<li><div style="margin-bottom: 0in;">
Pour mixture into prepared pan.
Add topping and swirl through with a spoon. Bake for 20 to 30
minutes or until golden brown.</div>
</li>
</ol>
<div style="margin-bottom: 0in;">
Unfortunately, the swirl topping kind
of got lost within the cornbread. On the other hand, with my more
advanced knowledge of sourdough baking and the use of my
fairly-newly-seasoned cast iron pan, it turned out to be better
cornbread than my first attempt.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Does that mean I'll make it again?
Well, I've still got half a package of cornmeal to use...</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Check out our other awesome cornbreads!</div>
<br />
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<br /></div>
Jessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.com5tag:blogger.com,1999:blog-1751074940957283654.post-16853861456979561632014-09-15T16:44:00.001-07:002014-09-15T16:44:22.119-07:00Turkey Noodle Surprise<div style="margin-bottom: 0in;">
Here's to
nostalgia and simplicity...</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
When I was young,
before we gave up and started eating out almost every night, my dad
would attempt to cook. He wasn't much of a cook – he notoriously
used powdered sugar instead of flour as a thickener on more than one
occasion – so one day he created this recipe. Some random veggies,
ground turkey, and prepared gravy over noodles.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
My mother has very
few foods she won't eat, so when she's out of town, it's harder to
make things special. Mushrooms will always be a staple, usually with
chicken wings or shellfish. This time, I decided to go back to old
times.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
My recipe:</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOTaKul9Y5QG7GtBeUbkWb_WEi4oj1s4hpsqjSRWeS0oxJtsFlJhTypNXjhotHXRirCTMsHA_zr8ssXOR7OVBEftAJ-56yUiyfaT4TqV0JWGWe67tIUKE7Fp2gVeAU0KMWx947vM9XUbw/s1600/Turkey+Noodle+Surprise+Skillet.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOTaKul9Y5QG7GtBeUbkWb_WEi4oj1s4hpsqjSRWeS0oxJtsFlJhTypNXjhotHXRirCTMsHA_zr8ssXOR7OVBEftAJ-56yUiyfaT4TqV0JWGWe67tIUKE7Fp2gVeAU0KMWx947vM9XUbw/s1600/Turkey+Noodle+Surprise+Skillet.png" height="240" width="320" /></a><b>Turkey Noodle Surprise:</b></div>
<br />
<br />
<div style="margin-bottom: 0in;">
<i>Serves 2</i></div>
<div style="margin-bottom: 0in;">
1/2lb ground turkey breast</div>
<div style="margin-bottom: 0in;">
1 8oz can mushroom stems and pieces</div>
<div style="margin-bottom: 0in;">
1/2 onion, diced</div>
<div style="margin-bottom: 0in;">
1 15oz jar homestyle turkey gravy</div>
<div style="margin-bottom: 0in;">
1 cup cooked pasta</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Brown ground turkey and onions over medium heat. Add gravy and
mushrooms, continue cooking until heated through. Serve over pasta.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Incredibly simple, right? We need simplicity in this world. Against
the nostalgia, I did serve it with a breadstick:</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPDauSueKwKFzTRNZ12PzJuOMLdlPQkc1IsTUPXzqLIeG9ZBaWCit0w-K8VaO0y45TyWBz0yw_grdPY4toQBPb47wjV3T4c5iARfsmhfCmHOhXzZ_dO-j9O39zRuU8brhPK07OJreVMfM/s1600/Turkey+Noodle+surprise.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPDauSueKwKFzTRNZ12PzJuOMLdlPQkc1IsTUPXzqLIeG9ZBaWCit0w-K8VaO0y45TyWBz0yw_grdPY4toQBPb47wjV3T4c5iARfsmhfCmHOhXzZ_dO-j9O39zRuU8brhPK07OJreVMfM/s1600/Turkey+Noodle+surprise.png" height="240" width="320" /></a></div>
<div style="margin-bottom: 0in;">
<br />
</div>
<br />
<div style="margin-bottom: 0in;">
Brings me back to the good old days...</div>
Jessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.com0tag:blogger.com,1999:blog-1751074940957283654.post-15870630811337775552014-08-26T08:36:00.003-07:002014-08-26T08:37:58.281-07:00Sourdough Surprises: Monkey Bars<div style="margin-bottom: 0in;">
<i>(Apologies for the late post – my
computer spent 10 days in repair and blogging from my phone wasn't
feasible).</i></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Why had I never made granola bars?</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
I'm on a high protein diet and I have a
major sweet tooth. My local Vitamin Shoppe knows me by name and knows
I'll never leave without protein powder or bars. I eat some sort of
protein bar every day. I love to cook and bake. Seems like it's easy
to put two and two together, right?</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
I have my reasons (convenience,
mainly), but <a href="http://sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> challenged us to make granola bars.
It was a curious possibility (I'd never heard of using any flour
based binders before). Still, especially as I have my sourdough
protein project that I occasionally get to working on, it seemed like
something I should take head on.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
I'm actually not a fan of true granola
bars (I frequently take them to work, where the Florida heat melts
the binder and turns them to a sticky crumbly mess), and with the
flour in the sourdough starter, it made sense to make them more cake
like – sort of like the Kashi Soft Baked bars. Not having a whole
lot of similar recipes to go on (and a half-empty jar of <a href="http://ilovepeanutbutter.com/">Peanut Butter & Co White Chocolate Wonderful</a> calling my name) I got
inventive:</div>
<div style="margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAEU_8TN-PA_ZV2DqfyRjLYzUJVuGG1Slp2j1wjZgAwK-4gVkzzEgwtGXm63WwQu9rxW7wHQCcENRT7RzBjpJlcLLfE3hbPi4gu-pXKICwMsaxJR-yJbIhZ4mhrU-d632VpVUNdPyTRak/s1600/Granola+Bars+in+pan.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAEU_8TN-PA_ZV2DqfyRjLYzUJVuGG1Slp2j1wjZgAwK-4gVkzzEgwtGXm63WwQu9rxW7wHQCcENRT7RzBjpJlcLLfE3hbPi4gu-pXKICwMsaxJR-yJbIhZ4mhrU-d632VpVUNdPyTRak/s1600/Granola+Bars+in+pan.png" height="240" width="320" /></a></div>
<div style="margin-bottom: 0in;">
<b>Sourdough Monkey Bars</b></div>
<br />
<br />
<div style="margin-bottom: 0in;">
<i>Makes 8 bars</i></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
1/2c sourdough starter<br />
1/4c Peanut
Butter & Co White Chocolate Wonderful<br />
1 large banana<br />
1
scoop (1/3 cup) vanilla whey protein powder<br />
1 cup quick
cooking oats<br />
<br />
Mix everything but oats in a blender. Pour over
oats & toss to coat. Spread in a greased 8" square pan &
bake for 10 minutes at 350.
</div>
<div style="margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVBGgYjV3XCb-Km83gQCsZtYEpbleR9hU3D7Fe3vy3Lhsbbl11DKr_4-q1spgtdCMo-WBaoNipB2GpkUMJutEnTf9fMBpl-60WwWSPhPsWWguHDgA012peVFa-LHWxF_3A_CgxdYjdP7I/s1600/Sliced+granola+bars.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVBGgYjV3XCb-Km83gQCsZtYEpbleR9hU3D7Fe3vy3Lhsbbl11DKr_4-q1spgtdCMo-WBaoNipB2GpkUMJutEnTf9fMBpl-60WwWSPhPsWWguHDgA012peVFa-LHWxF_3A_CgxdYjdP7I/s1600/Sliced+granola+bars.png" height="240" width="320" /></a></div>
<div style="margin-bottom: 0in;">
Simple enough (although the peanut
butter flavor got lost behind the vanilla and banana). They also were
not pocket friendly, meaning I couldn't take them to work. As far as
taste goes, though, they were definitely on par with some of my
favorite commercially produced bars. I will probably be playing with
this recipe for the Sourdough Protein project.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<br /></div>
<br />
<div style="margin-bottom: 0in;">
On the other hand...why would I make my
own when I can find things like this?</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXcRwwey20-vE5OBiT3jtsAsgHiyCnscA_mh1xDj4PcpxZVRxFgvvKAC9Sfuvd7EPJVQ7JBxLQIDGHtCmWWfUODPnxICLc-yk_v5myr9FzNYh4ysk2njHQloHhB1H5jIyTLgxeIUvTs-o/s1600/cheesecake+bar.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXcRwwey20-vE5OBiT3jtsAsgHiyCnscA_mh1xDj4PcpxZVRxFgvvKAC9Sfuvd7EPJVQ7JBxLQIDGHtCmWWfUODPnxICLc-yk_v5myr9FzNYh4ysk2njHQloHhB1H5jIyTLgxeIUvTs-o/s1600/cheesecake+bar.png" /></a></div>
<div style="margin-bottom: 0in;">
Check out our other awesome Granola Bars!</div>
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Jessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.com0tag:blogger.com,1999:blog-1751074940957283654.post-31032261825749981302014-07-20T06:18:00.001-07:002014-07-20T06:18:39.575-07:00Sourdough Surprises: Cranberry Siracha Golzme<div style="margin-bottom: 0in;">
Way back when I started blogging (not
that I do too well with it, by a folder full of half-written posts),
when I started my sourdough starter, I put some in a baggie in the
freezer. There are times I don't have time to bake, and sometimes my
sourdough gets put by the wayside. Sourdough is a colony of living
animals, and they may not live forever.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
This past month has been a lot of my
taste-testers being out of town and me working 12 hour days. The name
of the game has been cleaning out the freezer and pantry. I made a
mini-cheesecake (which will be posted after I perfect the recipe),
but the cookies I promised my coworkers, perfecting my sourdough
protein waffle recipe, and most meals that require effort has been
put by the wayside. So when I pulled out my sourdough starter, I let
out a yelp. Mold covered it. There was nowhere to even get a
spoonful from to re-start it. Well, that's one more thing I can get
out of the freezer, right? And while I'm at it, why don't I use
<a href="http://sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> to continue my spring cleaning?</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
The challenge this month was gozleme,
which is possibly best put as a Turkish quesadilla. The difference is
pretty much that the “tortilla” is raw when it's placed on the
griddle. It's supposed to be savory, with similar fillings to my
all-too-familiar perogies. Of course, there's the gray area there,
and spicy fruit seems to be big lately. So I thawed and fed my frozen
sourdough starter, grabbed an extra can of Thanksgiving's cranberry
sauce, and with just a little guidance from an easy recipe, made my
gozleme.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<b>Sourdough Cranberry Siracha Gozleme</b></div>
<div style="margin-bottom: 0in;">
<i>Adapted from <a href="http://www.turkishcookbook.com/2007/03/gozleme.php">Binnur's Turkish Cookbook</a></i></div>
<div style="margin-bottom: 0in;">
<i>Serves 4</i></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Dough:</div>
<div style="margin-bottom: 0in;">
1/2 cup Sourdough Starter</div>
<div style="margin-bottom: 0in;">
3/4 cup flour, plus more for dusting</div>
<div style="margin-bottom: 0in;">
1/2 tsp salt</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Filling:</div>
<div style="margin-bottom: 0in;">
1 cup prepared cranberry sauce</div>
<div style="margin-bottom: 0in;">
1 tblsp Siracha</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Mix salt and flour into a small bowl.
Slowly cut in sourdough starter, adding more flour as necessary.
Cover and set aside.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVr2s2Nu-_6W5TIBiOda1zbn3Bu1fun54rdJs2eTsGfTbRB0PgQVWfjMxYkd1Hu4YC0mKWZBBk3rYtUHw6xo2yiYTWrSuJ9MYMAUxUDO3yBsgov5vnLzyaalM7rTQssEbn4z-8AR8jfnk/s1600/Gozleme.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVr2s2Nu-_6W5TIBiOda1zbn3Bu1fun54rdJs2eTsGfTbRB0PgQVWfjMxYkd1Hu4YC0mKWZBBk3rYtUHw6xo2yiYTWrSuJ9MYMAUxUDO3yBsgov5vnLzyaalM7rTQssEbn4z-8AR8jfnk/s1600/Gozleme.png" height="240" width="320" /></a></div>
<div style="margin-bottom: 0in;">
Microwave cranberry sauce in 30-second
increments until melted. Stir in Siracha.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Divide dough into 4 equal parts. Roll
each piece out thin. Divide filling among dough pieces, placing in
the center. Fold dough over filling.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
In a cast iron skillet over medium-high
heat, grill each piece, starting flat side down, for about 1-1/2
minutes each side until dough begins to blister. Enjoy while warm!</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
The only thing I have to say is these
had <i>quite</i> a kick to them. I use Siracha quite a bit now (yes,
I've fallen for the craze), but it seemed stronger in these. But the
pairing worked very well. Plus, other than warm cranberry sauce
dripping out, they were compact and portable. Something (with a
different filling) that I could see taking to work for a portable and
friendly mini-meal.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
And that just might keep me using the
starter this time around...</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Check out our other cool gozleme!</div>
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Jessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.com10tag:blogger.com,1999:blog-1751074940957283654.post-2016237724770827732014-06-20T06:00:00.000-07:002014-06-20T06:00:05.902-07:00Sourdough Surprises: Lemon Parmesan Squash Oven Fries<div style="margin-bottom: 0in;">
I have a confession to make:</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
I have never deep fried anything.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
This has nothing to do with eating
healthy – it's not the deep frying that adds calories, it's the
batter. Anyone who knows me well knows my love of chicken wings, and
I was about to give in to the local food truck that was serving deep
fried Cadbury eggs (fortunately or unfortunately, they ran out before
I got there). It's the fryer itself. I'm careful in the kitchen, but
that does not prevent me from getting grease splatters every time I
cook bacon, and then there's the spaghetti squash knife incident that
has left me with no feeling in the side of my pinky finger. So a pot
full of hot oil is a danger zone. But <a href="http://sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> picked fry
batter this month...what was I going to do?</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Then one day I was putting chicken
wings on a broiler pan, ready to bake...and it hit me: almost
everything that is fried can still be done in the oven. And it just
so happens to be zucchini/yellow squash season, which is also one of
my favorite vegetables. The zucchini selection at the market was a
tad picked over, but there was a pretty straight yellow squash that
clocked in at a full pound, ready for the taking.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
I completely winged this recipe:</div>
<div style="margin-bottom: 0in;">
<b>Sourdough Lemon Parmesan Yellow
Squash Oven Fries</b></div>
<div style="font-weight: normal; margin-bottom: 0in;">
<i>Serves 3-4 </i></div>
<div class="separator" style="clear: both; text-align: center;">
<i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuCfPzUC9ZNFAPgUNtUEnrI4TpBJhdIZra3hIS5LROwC1IFXtdIYnrDmvdy46zNcJE-QJQSu6zr-OkCoGZU-gqWkPveP0n8uhxmtiVrDbke_K-NK2fBBy0DT9lzbRudD20pEnxtAGK2vc/s1600/Squash+Fries.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuCfPzUC9ZNFAPgUNtUEnrI4TpBJhdIZra3hIS5LROwC1IFXtdIYnrDmvdy46zNcJE-QJQSu6zr-OkCoGZU-gqWkPveP0n8uhxmtiVrDbke_K-NK2fBBy0DT9lzbRudD20pEnxtAGK2vc/s1600/Squash+Fries.png" height="240" width="320" /></a></i></div>
<br />
<div style="font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
Batter:</div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
1/2 cup ripe sourdough starter</div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
2 tblsp mayonnaise</div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
2 tblsp grated Parmesan</div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
2 tblsp flour</div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
2 tsp lemon pepper seasoning</div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
2 tsp salt</div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<br /></div>
<ol>
<li><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
Cut 1 lb zucchini or summer squash into fry shapes and set aside.
Line a cookie sheet with foil and spray with cooking spray.</div>
</li>
<li><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
Whisk all batter ingredients together. Dredge squash through batter.
Place on cookie sheet</div>
</li>
<li><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
Bake at 350 until desired level of doneness, about 20-25 minutes
(Mine were roasting with chicken and took about 24 minutes)</div>
</li>
</ol>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
I can't say these turned out exactly as I hoped (oven squash fries
are normally breaded, not battered). But the taste was amazing...the
sourdough and Parmesan complemented the gentle squash flavor
perfectly. Even my father, the one who prefers familiar food, loved
them. I could have eaten the entire batch myself (although, going
back to the batter being what adds calories, a mere third of this
recipe still clocks in at 132 calories using light mayo).</div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
It was still all the mess of frying (without the danger of hot oil
splatters!), and quite a bit of trouble. But the taste was
tempting...I just might have to make these again.</div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
Check out our other awesome fried (and oven fried!) delights:<br />
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Jessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.com5tag:blogger.com,1999:blog-1751074940957283654.post-11011092781880248912014-05-23T16:04:00.002-07:002014-05-23T16:04:21.707-07:00Sourdough Surprises: Kimmelweck Rolls<div style="margin-bottom: 0in;">
<b>Sourdough Surprises: Kimmelweck
Rolls</b></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="font-weight: normal; margin-bottom: 0in;">
I'm a rare breed –
the native Floridian. On the other hand, I'm the only one of my
immediate family who is – my parents hail from western New York,
not far from Buffalo. And while good Buffalo-style chicken wings are
easy enough to find, my family longs for another, lesser-known
regional specialty: Beef on Weck. The filling is simply roast beef
with au jus and horseradish, but the magic is in the roll: coarse
salt and (usually) caraway seeds. So when <a href="http://sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> picked
sandwich rolls for the May challenge, I knew just what I wanted to
make.</div>
<div style="font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-weight: normal; margin-bottom: 0in;">
I did select a
sandwich roll recipe that included yeast, expecting Florida summer to
make bread baking difficult and this being a challenge I would have
to do last minute. (Which is also why this post is late!)</div>
<div style="font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-weight: normal; margin-bottom: 0in;">
My recipe:</div>
<div style="font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-weight: normal; margin-bottom: 0in;">
<b>Sourdough
Kimmelweck Rolls</b></div>
<div style="font-weight: normal; margin-bottom: 0in;">
<i>Adapted from <a href="http://www.redstaryeast.com/our-best-recipes/bread-machine-recipes/sourdough-sandwich-rolls">RedStar Yeast</a></i></div>
<i>
</i>
<div style="font-weight: normal; margin-bottom: 0in;">
<i>Makes 8 rolls</i></div>
<div style="font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigi_Nz6PNdNj12gBXA_ie0nYuKc9o-slJwLAxvKbKDBe2Ge0TtRm-5tETO2mFQXUpcpBcDXPzULsmK9NjHwqjReT2d4XmnOUPgm3H8_DfEW9SrU-FUEvTnsLGpDjNLkOkKrOUUzZmoPEg/s1600/Sourdough+Kimmelweck.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigi_Nz6PNdNj12gBXA_ie0nYuKc9o-slJwLAxvKbKDBe2Ge0TtRm-5tETO2mFQXUpcpBcDXPzULsmK9NjHwqjReT2d4XmnOUPgm3H8_DfEW9SrU-FUEvTnsLGpDjNLkOkKrOUUzZmoPEg/s1600/Sourdough+Kimmelweck.png" height="239" width="320" /></a></div>
<div style="font-weight: normal; margin-bottom: 0in;">
<b>Ingredients</b><br />
1
packet active yeast<br />
4 cups flour, divided<br />
1 1/2 teaspoons
salt<br />
1 tablespoon sugar<br />
3/4 cup water<br />
1 tablespoon vegetable
oil<br />
1 cup sourdough starter <br />
1 egg, room temperature</div>
<div style="font-weight: normal; margin-bottom: 0in;">
1 tblsp butter,
melted</div>
<div style="margin-bottom: 0in;">
<span style="font-weight: normal;">Coarse
salt</span><b>Directions</b><span style="font-weight: normal;"><br />Combine
yeast, 1 cup flour, and other dry ingredients. Combine water and oil;
heat to 120º to 130ºF.<br /><br />Combine sourdough starter, dry
mixture, and liquid ingredients in mixing bowl with paddle or beaters
for 4 minutes on medium speed. Add egg and beat 1 minute. Gradually
add flour and knead with dough hook(s) 5 to 7 minutes until smooth
and elastic. Place dough in lightly oiled bowl and turn to grease
top. Cover; let rise until doubled. <br /><br />Turn dough onto lightly
floured surface; punch down to remove air bubbles. Divide dough into
8 pieces. On lightly floured surface, shape each piece into a smooth
ball. Place on greased cookie sheet. Flatten to a 4-inch diameter.
Cover; let rise until indentations remains after touching. With sharp
knife, make an “X” on the top of each roll. </span>Bake in
preheated 400º F oven 15 to 20 minutes. Remove from cookie sheet;
cool.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Brush with melted butter and sprinkle
with salt before serving</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Not being a fan of beef, I opted for
some deli chicken instead:</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNmHvCqjskNkp1lWTZ-lQ4B6LL04vdkVxEbE9vqYOKypF6Vtblf3HpmUJRTXEO0BQvvJAO4f-rlMjbdEGXtOxw9Rwqk0ypp4vfSphwGsokrSFmBaa3_ukRydPPqqQTTkCWvQ9IIQ91Fzc/s1600/Sourdough+Kimmelweck+Sandwich.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNmHvCqjskNkp1lWTZ-lQ4B6LL04vdkVxEbE9vqYOKypF6Vtblf3HpmUJRTXEO0BQvvJAO4f-rlMjbdEGXtOxw9Rwqk0ypp4vfSphwGsokrSFmBaa3_ukRydPPqqQTTkCWvQ9IIQ91Fzc/s1600/Sourdough+Kimmelweck+Sandwich.png" height="239" width="320" /></a></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
They weren't the most authentic
kimmelweck rolls I've ever had, but they were close enough. And they
were good. While maybe not a kimmelweck replacement, this is
definitely a recipe for the back burner.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
And maybe I should try sourdough
battered chicken wings next...</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Check out our other awesome rolls!</div>
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<!-- end InLinkz script -->Jessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.com0tag:blogger.com,1999:blog-1751074940957283654.post-39337250430250872942014-04-20T07:10:00.000-07:002014-04-20T07:10:18.846-07:00Sourdough Surprises: Double Chocolate Chip Hot Cross BunsHaving learned to
play seven total musical instruments in my life (not counting for the
differences between numerous types of traditional flutes, and
acoustic and electric guitars), of course I'm familiar with hot cross
buns, being the first song I learned to play on five of those
instruments. My first experience in tasting them actually came at
the age of seven, when I had learned to play it on the recorder and
wondered what they were. Like so many similar baked goods, I found
them palatable but not anything noteworthy.
<br />
<div style="font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-weight: normal; margin-bottom: 0in;">
<a href="http://sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> chose Hot Cross Buns as the challenge this month, and
despite a crazy work schedule and a project that <i>I promise </i><span style="font-style: normal;">will
end up on this blog (which combines sourdough with healthy eating) I
was bound and determined to do something. It also helped me come to a
realization:</span></div>
<div style="font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-weight: normal; margin-bottom: 0in;">
<span style="font-style: normal;">I
hate most dried fruits in baked goods.</span></div>
<div style="font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-weight: normal; margin-bottom: 0in;">
<span style="font-style: normal;">I'm
a fruitivore really and pretty much will devour any fruit aside from
most stone fruits. Dried fruits aren't a problem. I have a box of
raisins handy at work for when my electrolyte levels get too low, and
I eat dried cherries every night (their health benefits are no myth –
I saw the difference in the first night!). Oatmeal raisin muffin?
Give me the butter rum, pumpkin, or chocolate.</span></div>
<div style="font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-weight: normal; margin-bottom: 0in;">
<span style="font-style: normal;">So
even though raisins are one fruit my family will all agree on, I
decided to indulge in the sweet stuff. With no official recipe this
month, I turned to one of my trusted resources and modified the
recipe.</span></div>
<div style="font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-weight: normal; margin-bottom: 0in;">
<b><span style="font-style: normal;">Sourdough
Double Chocolate Chip Hot Cross Buns</span></b></div>
<div style="font-weight: normal; margin-bottom: 0in;">
<i><span style="font-style: normal;">Adapted
from <a href="http://www.food.com/recipe/sourdough-hot-cross-buns-294232">Food.com</a></span></i></div>
<i>
</i>
<div style="font-weight: normal; margin-bottom: 0in;">
<i><span style="font-style: normal;">Makes
12 buns</span></i></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8lH6-yP_xtBYbg0Wig3zgKQjqjqxMR9hd0qORXDGDujnxVKcrMU8GAdzkkeUWGUNF64jNSIAEA1t5zgKg2gAzD7U-pE8mrtgwxUsfS6ZOXVDCKfg89tUXfptU6oT32Sfay9QRR1CfYDY/s1600/Sourdough+Chocolate+Chip+Hot+Cross+Buns.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8lH6-yP_xtBYbg0Wig3zgKQjqjqxMR9hd0qORXDGDujnxVKcrMU8GAdzkkeUWGUNF64jNSIAEA1t5zgKg2gAzD7U-pE8mrtgwxUsfS6ZOXVDCKfg89tUXfptU6oT32Sfay9QRR1CfYDY/s1600/Sourdough+Chocolate+Chip+Hot+Cross+Buns.png" height="239" width="320" /></a></div>
<div style="font-weight: normal; margin-bottom: 0in;">
<br /></div>
<h2 class="western" style="font-weight: normal;">
<span style="font-style: normal;">Ingredients
</span>
</h2>
<ul><ul>
<li><div style="margin-bottom: 0in;">
1/4 cup sourdough starter
</div>
</li>
<li><div style="margin-bottom: 0in;">
3/4 cup water
</div>
</li>
<li><div style="margin-bottom: 0in;">
3 cups flour, divided, more as
needed</div>
</li>
<li><div style="margin-bottom: 0in;">
1/4 cup plus 1 tblsp butter,
melted, divided
</div>
</li>
<li><div style="margin-bottom: 0in;">
3 tablespoons instant dry milk
powder
</div>
</li>
<li><div style="margin-bottom: 0in;">
1 egg
</div>
</li>
<li><div style="margin-bottom: 0in;">
1/4 cup sugar
</div>
</li>
<li><div style="margin-bottom: 0in;">
3/4 teaspoon salt
</div>
</li>
<li><div style="margin-bottom: 0in;">
1 1/2 teaspoons ground allspice
</div>
</li>
<li><div style="margin-bottom: 0in;">
1/2 cup semisweet chocolate chips</div>
</li>
<li><div style="margin-bottom: 0in;">
1/2 cup white chocolate chips</div>
</li>
<li><div style="margin-bottom: 0in;">
1/4 cup powdered sugar</div>
</li>
<li><div style="margin-bottom: 0in;">
1/2 tsp vanilla extract</div>
</li>
<li><div style="margin-bottom: 0in;">
1 tblsp milk (I used almond milk)</div>
</li>
</ul>
</ul>
<h2 class="western" style="margin-bottom: 0in; margin-top: 0in;">
Directions</h2>
<ol>
<li><div style="margin-bottom: 0in;">
Mix the starter, water and 1 1/2
cups flour together and let proof, covered, overnight or 8 to 12
hours.
</div>
</li>
<li><div style="margin-bottom: 0in;">
In a large bowl, mix proofed
starter, 1/4 cup butter, milk powder, egg, and sugar together.
</div>
</li>
<li><div style="margin-bottom: 0in;">
In a small bowl, stir together 1
cup of remaining flour, salt and allspice.
</div>
</li>
<li><div style="margin-bottom: 0in;">
Add to dough mixture in large
bowl.
</div>
</li>
<li><div style="margin-bottom: 0in;">
Mix well, adding remaining flour
if needed and knead by hand until dough is smooth and satiny.
</div>
</li>
<li><div style="margin-bottom: 0in;">
Pat dough out into a flat shape
and spread chocolate chips over dough.
</div>
</li>
<li><div style="margin-bottom: 0in;">
Fold dough over fruits a couple of
times and then knead until the chips are evenly distributed
throughout the dough.
</div>
</li>
<li><div style="margin-bottom: 0in;">
Cover dough and let it proof until
doubled.
</div>
</li>
<li><div style="margin-bottom: 0in;">
Gently deflate the dough and press
into greased 9x13 casserole dish</div>
</li>
<li><div style="margin-bottom: 0in;">
Cut into 12 equal rolls</div>
</li>
<li><div style="margin-bottom: 0in;">
Cover rolls and let them proof
until almost doubled.
</div>
</li>
<li><div style="margin-bottom: 0in;">
Brush with remaining 1 tblsp
butter</div>
</li>
<li> Bake rolls at 425 degrees for 14 to 16 minutes.
<br />
</li>
<li> Mix powdered sugar, vanilla and milk together. When rolls
are cool, drizzle over rolls into a cross shape,<br />
</li>
</ol>
<br />
<br />
<br />
I ran into a few issues. One, thank you Florida weather, it's
humid (and I did this as a front was still lingering around), so I
had to add more flour, meaning the bread was denser. Two, in order to
help it rise, I left the bowl on top of the oven as I was baking a
lasagna. So a few chips on the outside got a little melted (which is
why I took the lazy route of pressing it into the dish and cutting
the dough...no more chocolate on my hands!). Three, between the
almond milk not being stark white and a little too much vanilla,
there wasn't all that much contrast in my icing.<br />
<br />
<br />
<br />
Taste wise, though...they were sufficiently sweet, with just a
hint of the allspice, and, more than other breads I've done recently,
the sourdough flavor was there in all it's glory.<br />
<br />
<br />
<br />
Family tradition never called for hot cross buns...we usually have
donuts for Easter breakfast. This recipe though is tempting. The
whole family enjoyed them. So while it may not replace my love of
donuts, it's definitely one to keep in the Rolodex.
<br />
<br />
<br />
<br />
Check out our other hot cross buns!<br />
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Jessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.com10tag:blogger.com,1999:blog-1751074940957283654.post-82870629870678144322014-03-21T15:48:00.004-07:002014-03-21T15:49:19.950-07:00Sourdough Surprises: Maple Cinnamon Chip Soda Bread<div style="font-weight: normal; margin-bottom: 0in;">
<i>(I apologize
for being late, but my computer has been in repair!)</i></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="font-weight: normal; margin-bottom: 0in;">
A few years ago,
my aunt was visiting right around St. Patrick's Day and brought a
homemade Irish Soda Bread. It gave me the idea: Maybe I could replace
the buttermilk with sourdough starter. It's an idea that never came
to fruition because of one simple fact: I don't particularly care for
it.</div>
<div style="font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-weight: normal; margin-bottom: 0in;">
Don't get me wrong
– Irish Soda Bread is what it is: a crumbly chemically-leavened
bread. But I have a massive sweet tooth, and there was just not
enough of that in any sample I tried (something I just learned
recently is that this is because traditional Irish Soda Bread does
not include raisins and is actually served with soup). But I try my
best to keep up with <a href="http://www.sourdoughsurprises.blogspot.com/">Sourdough Surprises</a>. So, it was finally time to
make a Sourdough soda bread.</div>
<div style="font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-weight: normal; margin-bottom: 0in;">
The only sample
recipe I could find was <a href="http://www.kingarthurflour.com/recipes/seeded-sourdough-soda-bread-recipe">King Arthur Flour's Seeded Soda Bread</a>. I
wanted to try my best to make something sweeter. So I just used it as
a guideline and made my own from there. With a bag of cinnamon chips,
almost empty, begging to be used in my pantry, I thought they'd be
the perfect mix in.</div>
<div style="font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-weight: normal; margin-bottom: 0in;">
My recipe:</div>
<div style="font-weight: normal; margin-bottom: 0in;">
<b>Maple Cinnamon
Chip Sourdough Soda Bread</b></div>
<div style="font-weight: normal; margin-bottom: 0in;">
Adapted majorly
from <a href="http://www.kingarthurflour.com/recipes/seeded-sourdough-soda-bread-recipe">King Arthur Flour</a></div>
<div style="font-weight: normal; margin-bottom: 0in;">
Makes 1 loaf,
about 8 servings</div>
<div style="font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-weight: normal; margin-bottom: 0in;">
Ingredients</div>
<div style="font-weight: normal; margin-bottom: 0in;">
1 3/4 cup flour</div>
<div style="font-weight: normal; margin-bottom: 0in;">
1/2 tsp baking
soda</div>
<div style="font-weight: normal; margin-bottom: 0in;">
Scant 1/2 tsp salt
</div>
<div style="font-weight: normal; margin-bottom: 0in;">
1/2 cup ripe
sourdough starter</div>
<div style="font-weight: normal; margin-bottom: 0in;">
2 tblsp melted
buttermilk</div>
<div style="font-weight: normal; margin-bottom: 0in;">
1 1/2 tblsp real
maple syrup</div>
<div style="font-weight: normal; margin-bottom: 0in;">
1/4 cup + 1 tblsp
milk</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53IPfEm_8htryk1jbQ32lZy22AaqeHnRbxqzO80UbSV1MOT9dnmBIhGYFOnwiCDpzzbQiSKV14qkZ6LejptJwMrZg_fHi7l9rqfDCJmPwa17hTDWLUrwY9oFIdfvgszQBOU5L8RuY3Pw/s1600/Maple+Cinnamon+Chip+Soda+Bread.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg53IPfEm_8htryk1jbQ32lZy22AaqeHnRbxqzO80UbSV1MOT9dnmBIhGYFOnwiCDpzzbQiSKV14qkZ6LejptJwMrZg_fHi7l9rqfDCJmPwa17hTDWLUrwY9oFIdfvgszQBOU5L8RuY3Pw/s1600/Maple+Cinnamon+Chip+Soda+Bread.png" height="240" width="320" /></a></div>
<div style="font-weight: normal; margin-bottom: 0in;">
1/3 cup cinnamon
chips</div>
<div style="font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-weight: normal;">
<a href="https://www.blogger.com/null" name="InstructionSet"></a><a href="https://www.blogger.com/null" name="Instructions"></a>
1) Preheat the oven to 400°F. Lightly grease a baking sheet, or line
it with parchment.</div>
<a href="https://www.blogger.com/null" name="InstructionSet1"></a><a href="https://www.blogger.com/null" name="Instructions1"></a>2) In a
medium-sized mixing bowl, whisk together the flours, Harvest Grains
Blend, baking soda, and salt.
<br />
<a href="https://www.blogger.com/null" name="InstructionSet2"></a><a href="https://www.blogger.com/null" name="Instructions2"></a>3) In a
separate bowl (or in a measuring cup), whisk together the starter,
butter, honey, and milk. Pour this mixture into the dry ingredients
and stir to combine. The dough will be stiff; if it's too crumbly to
squeeze together, add another tablespoon or two of milk.
<br />
<a href="https://www.blogger.com/null" name="InstructionSet3"></a><a href="https://www.blogger.com/null" name="Instructions3"></a>4) Knead
the dough a couple of times to make sure it's holding together. Shape
into ball and flatten slightly on a baking sheet. Cut a 1/2” deep
cross in the loaf.<br />
<a href="https://www.blogger.com/null" name="InstructionSet4"></a><a href="https://www.blogger.com/null" name="Instructions4"></a>5) Bake
for about 25 minutes, until they're golden brown and a cake tester or
toothpick inserted into the center comes out clean. Remove the loaves
from the oven, and brush their tops with melted butter, if desired.
<br />
I will say I enjoyed it more than typical Irish Soda Bread. It's
still far from my favorite recipe. I will keep it in the Rolodex for
the next time.
<br />
<br />
<br />
<br />
And now with my computer fixed, and a slower season at
work...maybe I can get back to baking!<br />
Check out our other Soda Breads!<br />
<div style="font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-weight: normal; margin-bottom: 0in;">
<br /></div>
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Jessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.com1tag:blogger.com,1999:blog-1751074940957283654.post-72745080710943873632014-02-20T00:00:00.000-08:002014-02-20T00:00:06.816-08:00Sourdough Surprises: S'mores Monkey Bread<div style="margin-bottom: 0in;">
Oddly enough, my first encounter with
“Monkey Bread” wasn't until I was a sophomore in college, when
one of my speech classmates made it for her demonstration and brought
in the obligatory sample. Of course I only got a bite, and I remember
the buttery mess of the classroom as much as I remember the cinnamon
doughnut-like taste. It's not something I ever made. After sitting
out a month of <a href="http://www.sourdoughsurprises.blogspot.com/">Sourdough Surprises</a>, they chose that as the February
challenge. Biscuit dough thrown into a pan? I could do that.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
In all actuality, I used my tried and
true scone recipe (halved) for the bread. I had some miniature
marshmallows I'd bought for a recipe I can't seem to get around to
trying, some chocolate chips, some graham cracker crumbs...why not
make one of my favorite dessert inspirations?</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
As I mentioned, the mess the monkey
bread made was one of the more memorable things about it. So I chose
to be inspired by one of my favorite bloggers, <a href="http://kirbiecravings.com/">Kirbie's Cravings</a>, for
the recipe. She simply rolled the dough in sugar rather than
slathering it in a buttery mess and let the marshmallows create any
stickyness.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
So my recipe:</div>
<div style="margin-bottom: 0in;">
<b>S'mores Monkey Bread</b></div>
<div style="margin-bottom: 0in;">
<i>Adapted from <a href="http://www.grouprecipes.com/43336/sourdough-scones.html">Group Recipes</a> and <a href="http://kirbiecravings.com/2011/12/smores-monkey-bread.html">Kirbie'sCravings</a></i></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
1 cup flour</div>
<div style="margin-bottom: 0in;">
1/2 tblsp brown sugar</div>
<div style="margin-bottom: 0in;">
1/2 tsp cream of tarter</div>
<div style="margin-bottom: 0in;">
1/2 tsp baking soda</div>
<div style="margin-bottom: 0in;">
1/4 tsp salt</div>
<div style="margin-bottom: 0in;">
3 1/2 tblsp butter</div>
<div style="margin-bottom: 0in;">
2/3 cup sourdough starter</div>
<div style="margin-bottom: 0in;">
1 tsp vanilla</div>
<div style="margin-bottom: 0in;">
3/4 cup chocolate chips</div>
<div style="margin-bottom: 0in;">
1 cup miniature marshmallows</div>
<div style="margin-bottom: 0in;">
3/4 cup graham cracker crumbs</div>
<div style="margin-bottom: 0in;">
2 tsp sugar</div>
<div style="margin-bottom: 0in;">
<br /></div>
<ol>
<li><div style="margin-bottom: 0in;">
Sift the first 5 ingredients
together. Cut in butter.</div>
</li>
<li><div style="margin-bottom: 0in;">
Add sourdough starter and vanilla,
kneading on a floured surface until dough is no longer sticky. Knead
in chocolate chips</div>
</li>
<li><div style="margin-bottom: 0in;">
Mix graham cracker crumbs and
brown sugar. Divide dough into 12 equal parts and roll in crumb
mixture. Place in a greased loaf pan. Top with marshmallows and
remaining graham cracker crumbs.</div>
</li>
<li><div style="margin-bottom: 0in;">
Bake at 400 degrees for 8 minutes.
Allow to cool before enjoying!</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTecypOeaP_4NYfsbirAneyEgIn6YrogWuU8KFRfliH9XIEd9mYWcxHQsrixYUpx0EZZr50BB9J83Flj9D2jTyF3S9_1c_tZ7YOdUU885HMbqfrufmF_GCiBJV1ytuhYf2w6oHcQw0e8/s1600/S'more+monkey+bread.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTecypOeaP_4NYfsbirAneyEgIn6YrogWuU8KFRfliH9XIEd9mYWcxHQsrixYUpx0EZZr50BB9J83Flj9D2jTyF3S9_1c_tZ7YOdUU885HMbqfrufmF_GCiBJV1ytuhYf2w6oHcQw0e8/s1600/S'more+monkey+bread.png" height="240" width="320" /></a></div>
<div style="margin-bottom: 0in;">
<br /></div>
</li>
</ol>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
It's a good thing I snapped that photo
right away. My family certainly enjoyed it. It had the same soft and
chewy consistency that the scone had with all the s'mores goodness
added. My only complaint? I only got two pieces!</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
I suppose it's something to keep in
mind for next time...</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Check out our other awesome monkey
breads!<br />
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Jessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.com9tag:blogger.com,1999:blog-1751074940957283654.post-30724552693098319162013-12-20T16:24:00.001-08:002013-12-20T16:24:04.932-08:00Sourdough Surprises: Popovers<div style="margin-bottom: 0in;">
If there is one thing I am not good at,
it's timing. I tend to give anything a few extra minutes – it's
okay if I show up early, or if I have to keep dinner warm before
everyone is ready. For that reason, I never baked popovers before.
They tend to collapse if they are not served immediately. But with
<a href="http://sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> picking them for the December challenge, I had to
try.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
I didn't get too creative with this
challenge. I simply made the suggested recipe:</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDdz5_qzio8G4yzT2gdQYo5TrDFKoHLKzHRlLnD5-zeawqi8JkZISK5XdX2tqaGVUnHrsf_jDHEKYLV3Mq958JNSW0yEL46vjm-wKGmDDJpkTkQ3cx-C1AbgDzhM4o6eVxzqEeUGEJreQ/s1600/Popovers.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDdz5_qzio8G4yzT2gdQYo5TrDFKoHLKzHRlLnD5-zeawqi8JkZISK5XdX2tqaGVUnHrsf_jDHEKYLV3Mq958JNSW0yEL46vjm-wKGmDDJpkTkQ3cx-C1AbgDzhM4o6eVxzqEeUGEJreQ/s1600/Popovers.png" /></a></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Served with chili, they were wonderful
despite this being my first attempt. Crispy on the outside, soft and
almost custardy on the inside. Made in a muffin tin, it actually
made 8 popovers. So I did save one for breakfast the next day with
my yogurt. There was definitely a difference warm and cold, but the
texture remained.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
For that reason, I'm not scared of
popovers anymore. In fact, while I was planning on baking peanut
butter biscuits for Christmas breakfast, the taste and texture got me
thinking...a little sugar, a little nutmeg...warm them up and you
have an eggnog popover for breakfast!</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Check out our other awesome popovers:</div>
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Jessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.com4tag:blogger.com,1999:blog-1751074940957283654.post-3344579274710067672013-11-20T04:22:00.004-08:002013-11-20T04:25:53.170-08:00Sourdough Surprises: Mocha Hazelnut Cream Cheese Kolaches<div style="margin-bottom: 0in;">
Somehow, I've developed a talent for
getting free stuff from the internet. This time it wasn't just a
sample – it was a whole jar of <a href="http://www.jif.com/Products/Details?categoryId=428&productId=1226">Jif Mocha Cappuccino Hazelnut Spread</a>
and a $2 off coupon for another jar. It's especially funny as I had
an unopened jar in the pantry. So, it was time to find a recipe to
use it. <a href="http://www.sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> picked kolaches – a filled Czech pastry
– as their challenge for November. I needed a filling and I needed
to use the spread. Hopefully it was a match made in heaven.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
I did, unfortunately, pick a day to
bake when a front was coming through (meaning extra humidity, the
need for extra flour and not always the best results with yeast
doughs) but I had to give it an old college try. I adapted the
<a href="http://www.homesicktexan.com/2007/03/sweet-escape-kolaches.html">Homesick Texan</a> recipe for sourdough, and used a cream cheese and
mocha hazelnut mixture for the filling. (I also forgot to melt any
butter for when they came out of the oven, so they didn't have a
glossy finish).</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
The recipe:</div>
<div style="margin-bottom: 0in;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmE7fPyUKHpotN29GKUkjKeAYcWSxMt4yrHANz7o7JoBqkalTb8K9V6UNbjq9rxNm5aTBWXzl7a3EUu0t64Q2barZyZr27DxD9xKzVOvpg1wzTYLZfIDJZ056u58ax5JsMw6DxdzeIROc/s1600/Kolaches.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmE7fPyUKHpotN29GKUkjKeAYcWSxMt4yrHANz7o7JoBqkalTb8K9V6UNbjq9rxNm5aTBWXzl7a3EUu0t64Q2barZyZr27DxD9xKzVOvpg1wzTYLZfIDJZ056u58ax5JsMw6DxdzeIROc/s320/Kolaches.png" width="320" /></a><b>Kolaches</b> (adapted from <a href="http://www.homesicktexan.com/2007/03/sweet-escape-kolaches.html">TheHomesick Texan</a><i>)</i><br />
Ingredients:<br />
1 cup sourdough starter<br />
1/4
cup sugar<br />
3 cups of all-purpose flour<br />
2 eggs<br />
1/4 cup of
melted butter<br />
1 teaspoon of salt<br />
<br />
Method:<br />
In a large
bowl, combine yeast, warm milk, sugar and one cup of flour. Cover and
let it rise until doubled in size.<br />
Beat together eggs, melted
butter and salt.<br />
Add egg mixture to yeast mixture and blend.<br />
Stir
in about two more cups of flour, 1/2 cup at a time. The dough should
be soft and moist.<br />
Knead dough for about 10 minutes on floured
surface. Don't worry, it’s a joy to knead as the dough is smooth
and highly malleable.<br />
Put dough in a greased bowl and let rise
covered until doubled in size—about an hour.<br />
After dough has
risen, punch it down and pull off egg-sized pieces. In your hands,
roll pieces into balls and then flatten to about three inches in
diameter. Brush with melted butter.<br />
Place flattened pieces on a
greased cookie sheet, cover and let rise again for another
half-hour.<br />
After second rising, with your finger gently make an
indention in the center of the dough (be careful not to flatten it
too much) and fill with one tablespoon of filling.<br />
Bake in oven at
375 degrees for 12 to 15 minutes and enjoy!<br />
<br />
<b>Kolache filling</b>
</div>
<div style="margin-bottom: 0in;">
1/2 cup Jif Mocha Hazelnut spread</div>
<div style="margin-bottom: 0in;">
2 oz Neufachetel cheese, softened</div>
<div style="margin-bottom: 0in;">
1/2 tsp vanilla extract</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Beat all three ingredients until fairly
smooth.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
The only negative I have to say is that
they tasted a little chewy and dry...but so goes it (typically) when
I bake on a humid day. The pastry was lightly sweet and the filling
just rich enough.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
I'll keep these in mind for a less
humid day (if I get the time to bake on a less humid day.) Now to
finish off that jar of Mocha Hazelnut spread...</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Check out our other awesome Kolaches!</div>
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Jessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.com8tag:blogger.com,1999:blog-1751074940957283654.post-42051582332235893622013-10-20T10:36:00.001-07:002013-10-20T10:36:52.157-07:00Sourdough Surprises: Chocolate Chip Walnut Muffins
<div style="margin-bottom: 0in;">
I'll admit, it's been tough enough for
me to stay in the kitchen lately with work. It's even tougher to keep
blogging. I found <a href="http://packham.n4m.org/sourdrec.htm">this recipe</a> a long time ago. I'd already tried the
pie crusts a few times from the same site. But knowing someday,
<a href="http://sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> was going to do muffins, I held on to it –
because I haven't been making repeat recipes much either.</div>
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<br />
</div>
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Of course, in my style, I didn't do it
as written. I'm a hopeless chocoholic, and when I'm not baking much,
I include it as much as possible. Plus, with a recipe that calls for
exactly half a cup of oil, it was a good recipe to replace the oil
with applesauce (fact: single serve applesauce cups are exactly half
a cup)</div>
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<br />
</div>
<div style="margin-bottom: 0in;">
The recipe:</div>
<div style="margin-bottom: 0in;">
<b>Sourdough Chocolate Chip Walnut
Muffins</b></div>
<div style="margin-bottom: 0in;">
<i>Adapted from<a href="http://packham.n4m.org/sourdrec.htm"> Sourdough Recipes</a></i></div>
<div style="margin-bottom: 0in;">
<i>Makes 12-18 muffins (I got 16)</i></div>
<div style="margin-bottom: 0in;">
<br />
</div>
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi2UUnstoC0U1fcxaIw4Eqmvi1_EtyN0UqCfdpEx35ky6La6Hnt3hNDhfl-Imxvwm3QAOUwDWP9l1H1qXtc_mzKvBxTY_C70lckbTM8qhCcWvGq06REzXvdH-jDgq-Y5mO-6Y7MIKwP40/s1600/Sourdough+Walnut+Chocolate+Chip+Muffins.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi2UUnstoC0U1fcxaIw4Eqmvi1_EtyN0UqCfdpEx35ky6La6Hnt3hNDhfl-Imxvwm3QAOUwDWP9l1H1qXtc_mzKvBxTY_C70lckbTM8qhCcWvGq06REzXvdH-jDgq-Y5mO-6Y7MIKwP40/s320/Sourdough+Walnut+Chocolate+Chip+Muffins.png" width="320" /></a>1 cup white all-purpose flour</div>
<div style="margin-bottom: 0in;">
1 cup quick cooking oats</div>
<div style="margin-bottom: 0in;">
1/2 cup granulated sugar</div>
<div style="margin-bottom: 0in;">
1/3 cup dry milk powder</div>
<div style="margin-bottom: 0in;">
1 teaspoon baking soda</div>
<div style="margin-bottom: 0in;">
1/2 cup semisweet chocolate chips</div>
<div style="margin-bottom: 0in;">
1/2 cup chopped walnuts</div>
<div style="margin-bottom: 0in;">
1/2 cup warm water</div>
<div style="margin-bottom: 0in;">
1/2 cup unsweetened applesauce</div>
<div style="margin-bottom: 0in;">
1 egg</div>
<div style="margin-bottom: 0in;">
1 cup fresh sourdough starter
</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Combine dry ingredients in a large
mixing bowl. Mix wet ingredients in a separate bowl. Add wet
ingredients to dry, mixing until dry ingredients are just combined.</div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
Spray muffin tins with flour spray.
Fill tins to 2/3 full. Bake at 375 for 30 minutes, until done.</div>
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<br />
</div>
<div style="margin-bottom: 0in;">
Now, the original recipe calls for
30-35 minutes. My oven tends to bake cool, so even though oil free
baked goods don't tend to take as long as those baked with fat, I put
them in for 30 minutes. I thought they did come out slightly
overdone.</div>
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<br />
</div>
<div style="margin-bottom: 0in;">
Still, they were pretty good. Just
enough chocolate, just enough crunch, and a pretty filling
accompaniment to my breakfast yogurt. So lesson learned (check at 25
minutes), and if I ever get around to repeat recipes, this one is
staying in the cookbook.</div>
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</div>
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Check out our other awesome muffins and
quick breads!<br>
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Jessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.com8tag:blogger.com,1999:blog-1751074940957283654.post-34223877744092556192013-09-20T07:55:00.000-07:002013-09-20T07:55:15.630-07:00Sourdough Surprises: Brown Sugar Spice Pancakes<div style="margin-bottom: 0in;">
Pancakes and waffles. Easy to make the
batter and then...I'm a notoriously bad pancake flipper, and the last
time I went to make waffles, with the batter prepared, the waffle
maker wouldn't heat up. So, neither are things I have great luck
with. Still, I knew there would come a day when <a href="http://sourdoughsurprises.blogspot.com/">Sourdough Surprises</a> picked that for their monthly challenge. It came as no surprise when that was picked for September.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Since the waffle incident, I have replaced the waffle
maker, but having just made them (from a mix), I opted for
pancakes...with my new toy:</div>
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<a href="http://i44.tinypic.com/dzds2q.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://i44.tinypic.com/dzds2q.jpg" /></a></div>
<br /></div>
<div style="margin-bottom: 0in;">
I know As Seen on TV products normally
aren't all they're made out to be, but my aunt has one and likes it,
so for $18 (in free gift cards!) I decided it was worth a try.</div>
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<br /></div>
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<a href="http://i40.tinypic.com/28cdbhw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://i40.tinypic.com/28cdbhw.jpg" /></a></div>
I used my <a href="http://sweet-n-sourdough.blogspot.com/2012/10/sourdough-pancakes.html">favorite pancake base</a>,
substituting brown sugar and adding a tablespoon of pumpkin pie
spice.</div>
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<br /></div>
<div style="margin-bottom: 0in;">
The pan has a little bit of a learning
curve (you can't watch for bubbles, so you have to know your timing).
A few got a little burnt on one side, and one that I flipped and
opened the pan before it was cooked through got a little mushed.
Still, I was quite happy with the results, and the pancakes were
delicious.<br />
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<br /></div>
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With the right tools, I suppose I can
fix even my biggest kitchen weaknesses. I just got another round of
new toys...so who knows what's next!</div>
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Jessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.com17tag:blogger.com,1999:blog-1751074940957283654.post-66195477360119459342013-08-22T04:13:00.000-07:002013-08-22T04:13:00.090-07:00Shine Supper Club: Spiced Peanut Butter and Melted Banana Sandwich Spread<div style="margin-bottom: 0in;">
Even though I can't eat much in the way
of bread anymore, with my nutty work schedule, I can certainly
appreciate the simple convenience of a sandwich. So when, two days
before I'm supposed to leave for vacation, I got a call from work
asking me to come in early the next day, I knew what my lunch would
be. And it just so happened that the <a href="http://shine.yahoo.com/photos/proof-sandwiches-are-the-best-and-easiest-summer-dinner-slideshow/">Shine Supper Club</a> is doing
Sandwiches this month.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
So I had a major challenge: Come up
with something I could eat on the way, would hold up in the heat, and
all in a matter of about 6 hours. Oh, and my mother happened to have
just used up all but the last heel of the bread.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
I've been somewhat obsessed recently
with a couple of things. One is a blog called <a href="http://chocolatecoveredkatie.com/">Chocolate CoveredKatie</a>, full of healthy dessert ideas. Another is <a href="http://www.bellplantation.com/">PB2</a>, a powdered
peanut butter that, while not convenient to mix and use as a peanut
butter replacement, is wonderful for mixing into smoothies, yogurt,
pancakes...or sandwich spread.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
So I combined two things. I used CCK's
<a href="http://chocolatecoveredkatie.com/2008/11/26/two-for-one/">Melted Banana trick</a>, and mixed the caramelized banana with PB2 and
cinnamon with just a little water to thin it out.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
The “recipe”:</div>
<div style="margin-bottom: 0in;">
<b>Spiced Peanut Butter and Melted
Banana Sandwich Spread</b></div>
<div class="separator" style="clear: both; text-align: center;">
<b></b></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLwI2ufqkr7803NCJomEGtmK105FkF8SLVjFyH9VvS00NRGqOyGowaqos5ORm4brjdrScmNRkTdGNMNEPUjhHEuKyZqL5hr4eJNfTjV8Ds07Sg47NS7IU6mBZuiwDSD96ZBd1PxaVoeiQ/s1600/What+you+need+to+start+starter.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://i44.tinypic.com/2qmdn6b.jpg" height="239" width="320" /></a><br />
<div style="font-weight: normal; margin-bottom: 0in;">
<i>Enough for one
sandwich</i></div>
<div style="font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
1/2 large banana</div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
2 tblsp PB2</div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
1/2 tsp cinnamon</div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
Water, enough to thin to desired consistency.</div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
1-2 slices of bread (I don't folding over for a half sandwich, but it
does make for a thick sandwich)</div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<br /></div>
<ol>
<li><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
In a covered bowl, microwave banana in 20 second intervals, mashing
with a fork between intervals, until banana is completely mushy.
(About 3 sessions in my microwave).</div>
</li>
<li><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
Mix in PB2 and cinnamon, adding water to achieve desired
consistency.</div>
</li>
<li><div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
Spread over bread slice and enjoy!</div>
</li>
</ol>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
They say necessity is the mother of invention. While I may go back to
my old standbys, though, this is one to keep in the aresenal. It
held up until I got to work without making an absolute mess, and
still tasted good when I got there.
</div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
<br /></div>
<div style="font-style: normal; font-weight: normal; margin-bottom: 0in;">
Sometimes I bring a cold cut sandwich, sometimes peanut butter and
jelly, sometimes it's cream cheese and olive and other times I grab
something from the drive thru on the way. When I'm in the mood for
something different, though, I know what I will turn to.</div>
Jessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.com0tag:blogger.com,1999:blog-1751074940957283654.post-88123964677158256732013-08-20T05:00:00.000-07:002013-08-20T05:00:01.326-07:00Sourdough Surprises: Buffalo Flatbread Crackers<div style="margin-bottom: 0in;">
I almost missed this month's <a href="http://sourdoughsurprises.blogspot.com/">SourdoughSurprises</a> challenge. It seems a little crazy that one long weekend in
Western New York can throw off my whole month. I'd been struggling
with inspiration and figured I'd bake when I got back, but before I
knew it...it was the 18<sup>th</sup> and I still hadn't made my
crackers.</div>
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<br /></div>
<div style="margin-bottom: 0in;">
However, one benefit to my trip was
inspiration. Other than the traditional Polish fare that I was
expecting at my family reunion, I had three treats I wanted more than
anything and can't get in Florida: A Tim Horton's S'mores donut
(which they apparently don't have anymore), orange chocolate sponge
candy, and traditional chicken wings.</div>
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<br /></div>
<div style="margin-bottom: 0in;">
I finally got my wings at the Anchor
Bar at the Buffalo Airport just before I left, but I was still
wanting more. (Then again, I can always go for good chicken wings).
So what better way to flavor my sourdough crackers than Buffalo-style
hot sauce?
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Before I ramble on too much, the
modifications I made to the recipe (summer humidity is making baking
a challenge):</div>
<div style="margin-bottom: 0in;">
<br /></div>
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<a href="http://4.bp.blogspot.com/ANpx7c-s_y5T7mnP2HGFOYB6VTQNYkJeXZTqAzAl2i83HcTrGnDp88iCtg7gaP9afg=s1600" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://i39.tinypic.com/svrxjn.jpg" height="239" width="320" /></a></div>
<div style="margin-bottom: 0in;">
<b>Buffalo-Style Sourdough Flatbread
Crackers</b></div>
<div style="margin-bottom: 0in;">
Adapted from <a href="http://cmomcook.blogspot.com/2012/07/july-daring-bakers-challenge-crackers.html">C Mom Cook</a></div>
<div style="margin-bottom: 0in;">
1 cup Sourdough Starter</div>
<div style="margin-bottom: 0in;">
1 1/4 cup flour</div>
<div style="margin-bottom: 0in;">
3 tablespoons prepared Buffalo wing
sauce (or 1 1/2 tablespoons each melted butter and hot sauce of
choice)</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Combine flour, starter, and butter.
Add enough flour to form a stiff ball. Cover and let sit
aside for at least 10 minutes.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
After 10 minutes has passed roll dough
out very thin. Cut into rounds with a biscuit cutter and repeat until
all dough is used. Prick with a fork and brush with Buffalo wing
sauce.</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
Bake in a preheated 350 degree oven.
Begin checking at 10 minutes (I did not roll mine out thin enough, so
they took 16 minutes to become crispy). Let cool on cookie sheet
before transferring to a storage container.
</div>
<div style="margin-bottom: 0in;">
<br /></div>
<div style="margin-bottom: 0in;">
So a little pressed for time, I didn't
make them perfectly. My original intention was also to top them with
some Ranch and chicken, so I made them a little too big. Mistakes
aside, they tasted pretty good. While I can't say they were a
complete success, they certainly weren't a failure.</div>
<div style="margin-bottom: 0in;">
<br />
Now I just have to fix that donut
craving...<br />
<br />
Check out our other awesome flatbreads! </div>
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Jessica Kuligowskihttp://www.blogger.com/profile/05711826242528752309noreply@blogger.com17