Sunday, November 27, 2011

HONEY OAT WHEAT BREAD


A while back, I was on a mission to make the absolute best wheat bread possible. You know, as good, if not better than what you buy from Great Harvest and such. I tried all kinds of recipes, combinations of flour, techniques, etc. I ended up with a recipe that was more than satisfactory for my family, as posted here. Not too much later, wouldn't you know, my hubby decided to start eating a low-carb diet. BOOO! Sure I could continue making my bread, but the wind got knocked out of my sail pretty fast and my bread making decreased substantially.
Fast forward to today. I got in the bread making mode again, but decided to try a new recipe just for fun. I came across this "5 mitt-rated" recipe on Tasty Kitchen and whipped up a few loaves. YUM! It's a winner, and so easy to make. The method is slightly different than I typically do, but it worked!

Honey Oat Wheat Bread                makes 2 loaves

1 C. boiling water
1 C. old fashioned oats
1 C. milk
1/2 C. canola oil
1/2 C. honey
1 C. wheat flour
1 egg, beaten
1/2 Tbsp. salt
1/2 C. warm water
1/2 Tbsp. sugar
1 1/2 Tbsp. yeast
1 C. all purpose flour
3-4 C. wheat flour
Mix boiling water and oats. Set aside for 15- 20 minutes to cool. Keep the milk next to it for later.
In a mixing bowl, combine the oil, honey, wheat flour, egg, and salt.
Start your proof by mixing the warm water, sugar, and yeast. Use a 2-cup container or bowl, as it will rise a lot!
Combine the milk with the oat mixture ; pour that into the mixer. Pour the proof into the mixer. Add the white flour, then rest of wheat flour, 1 cup at a time.
Knead in the bowl or by hand until smooth but still slightly tacky.  Grease bowl and top of dough, then cover and let rise till doubled.
Grease 2  large loaf pans. Beat down risen dough. divide into pans, let rise till dough is a couple of inches or so above the pan. (It will rise even more in the oven!)
Bake at 350ºF for 35 minutes.

Tuesday, November 15, 2011

CHOCOLATE CHOCOLATE CHIP BUNDT CAKE {NOTHING BUNDT CAKES COPYCAT}


I had never heard of "Nothing Bundt Cakes" prior to seeing this recipe on Favorite Family Recipes, but now that I've made this copycat recipe, I can't wait to make the 1 1/2 hour drive to pay them a visit and experience their other flavors such as Pecan Praline, Lemon, and White White Chocolate! But in the meantime, I'll happily keep making this.
This cake turned out just as promised. It is a "must try"!
I love the density of this cake. And the cream cheese frosting puts it over the top! Don't skip adding the mini chocolate chips to the cake, they really DO get noticed.
This will for sure be my go-to chocolate bundt cake recipe from now on!

CHOCOLATE CHOCOLATE CHIP BUNDT CAKE {NOTHING BUNDT CAKES' COPYCAT}

1 box Devil's Food Cake Mix
1 small box chocolate fudge instant pudding
1 C. sour cream (full fat)
4 eggs
1/2 C. water
1/2 C. canola oil
1 1/2 C. mini semi-sweet chocolate chips
Mix all ingredients together until well incorporated. Add chocolate chips and stir to distribute. Pour into a bundt cake pan that has been sprayed with cooking spray. Bake in preheated oven at 350 degrees for 45-55 minutes, or until toothpick inserted comes out with just a few moist crumbs attached. Let cool for 20 minutes. Remove from pan. (It was recommended at this point to cover the cake well with plastic wrap and place in fridge overnight before frosting. I did this and it was wonderful, so I can't say how it would have been otherwise)

Cream Cheese Frosting

2 pkgs. 8 oz. each cream cheese, softened
1/2 C. butter, softened
3-5 C. powdered sugar (depending on desired consistency)
2 tsp. vanilla extract

In a medium bowl, beat together cream cheese and butter until smooth. Add vanilla and mix well. Slowly add powdered sugar, 1 cup at a time, until desired consistency has been reached. You want it to stay pretty thick.

Pipe the frosting onto cooled cake. Slice and serve. Cover well and refrigerate any leftovers.

Monday, November 7, 2011

HEALTHY BROWNIE BATTER DIP {A.K.A. DESSERT HUMMUS)


Within 5 minutes of seeing this recipe on Nourishing Flourishing, I had this dip whipped up! (I swear, I actually had about 1/2 C. of baked sweet potato hanging out in my fridge. It was meant to be!)
 I love, love brownie batter! And, for it to actually be healthy AND taste good?
 Wow. It really does taste like brownie batter! My kids and I couldn't get enough of it.
Some might be a little turned off when they read "white beans" as an ingredient, but I promise, you would never know they were in there!*
 I thought pretzels as the dipper were super good with that little saltiness they lend, but I imagine apples and graham crackers would be delicious too! Now I can't wait to try the other varieties of dessert hummus such as cinnamon raisin cookie, chocolate chip cookie dough...maybe tomorrow. Enough beans for one day :)

HEALTHY BROWNIE BATTER DIP
1 C. cooked or canned white beans, drained & rinsed
2 Tbsp. cashew butter (I used peanut butter)
2 tsp. vanilla
5 Tbsp. agave or honey (I used a combo of both)
1/4 C. cooked sweet potato or pumpkin puree
1/4 C. cocoa powder
sprinkle of salt

Place all ingredients into a food processor or blender and blend until smooth. Dish it up and serve with your favorite dippers such as pretzel sticks, apples or graham crackers.
* Tastes best at room temperature! You can detect the beans a bit when it's cold.