Anya and I made hot chocolate to warm up after spending a day shoveling snow — it’s a quick recipe. For each serving, add a cup of almond milk, 2 Tbsp maple syrup, 1 tsp vanilla extract, and 1 Tbsp of unsweetened cocoa powder. Put the milk in a pan. Stir in the maple syrup and vanilla extract. Once warmed, whisk in cocoa powder. Serve. Ideally with some homemade marshmallows — I need to make some honey marshmallows, we ate all of the homemade marshmallows I made last year.
Tag: food
Hogie / Sub Roll Recipe
- 4 cups all purpose flour
- 1 cup warm water (may need to add more water to get proper dough consistency)
- 2 Tablespoon sugar
- 2 1/4 teaspoon active dry yeast
- 1 teaspoon kosher salt
- 4 Tablespoon cold butter, cubed
Method:
- Add the yeast, sugar, and 1/2 cup of warm water in a bowl of a stand mixer.
- Mix and let sit for about 10 minutes until the yeast is bubbling.
- Add in 2 cups of flour and remaining water. Start off on low. Mix for 4 minutes.
- Add in the salt and 1 cup at a time of the remaining flour and mix for 5-6 minutes. If needed, add water a tablespoon at a time.
- Add in the butter 1 Tablespoon at a time and mix until almost fully incorporated before adding more. Mix for 3 minutes until the dough is smooth and shiny. Cover and allow to rise for one hour.
- Punch the dough down and place on a very lightly floured board. Divide into 4-8 pieces and shape.
- Preheat oven to 375 F.
- Place on a baking tray lined with a silicone baking mat. Allow to rise again until almost doubled. ~30-45 minutes.
- Slash bread using a lame.
- Bake for 16-23 minutes or until golden brown.
Maple Candied Almonds
Maple Candied Almonds
Course: Snacks, DessertCuisine: AmericanPrep time
10
minutesCooking time
1
hourIngredients
4 cups raw almonds
1/2 tsp salt
1/2 cup maple syrup
1/4 cup olive oil
Method
- Preheat oven to 250 F.
- Mix maple syrup, olive oil, and salt. Stir in almonds and mix to combine.
- Line a baking tray with a silicone baking liner. Spread almonds in a single layer.
- Bake for 30-60 minutes, stirring every 10 minutes.
- Allow to cool before packaging.
Notes
- Make sure to check every ten minutes while baking to avoid scorching maple syrup.
Cinnamon Candied Almonds
Cinnamon Candied Almonds
Course: Dessert, SnacksCuisine: AmericanDifficulty: EasyPrep time
10
minutesCooking time
1
hourIngredients
2 lbs raw almonds
1 cup brown sugar
1 cup granulated sugar
2 Tbsp vanilla extract
2 tsp ground cinnamon
1 1/2 tsp salt
2 egg whites
Method
- Preheat oven to 250 F. Beat egg whites until soft-peak stage.
- In a bowl, combine sugars, cinnamon, and salt.
- Mix almonds into egg whites and stir to coat. Add sugar mixture and stir to combine.
- Line a baking tray with a silicone baking liner. Spread almonds in a single layer. Bake for 1 hour, stirring every 15 minutes.
- Let almonds cool before packaging.
Garlic Knots
I made garlic knots to go with broccoli cheddar soup tonight — it’s just a basic dough like pizza crust (I made a half recipe — ~2 cups of flour). After the first rise, I cut the dough into eight pieces and rolled them out into long strands. Anya tied the knots, then we let them sit and rise for half an hour or so. Basted the knots with garlic butter before and after baking them at 400F for about 15 minutes.
Anya’s 8th Birthday Cake
This year, Anya wanted a chocolate brownie for her cake …
Honey Sriracha Brussels Sprouts
Honey Sriracha Brussels Sprouts
Servings
4
servingsPrep time
10
minutesCooking time
20
minutesIngredients
2 lbs Brussels sprouts
1-2 Tbsp butter
1/4 c honey
1-2 Tbsp Sriracha sauce
2-3 Tbsp olive oil
Salt and pepper
Method
- Preheat oven to 400 F
- Clean and trim sprouts. Cut in half. Toss with oil, salt, and pepper.
- Place sprouts face-down on metal tray and bake for 20 minutes.
- In a small saucepan, melt butter. Stir in honey until melted. Add sriracha.
- Toss hot spouts with sauce and serve.
Yongdeng Mooncake (from flavorful origins)
Dough rolled out and spread with flaxseed oil.
sprinkled with tonka beans, tumeric, rose, red yeast rice, and finally flax meal
Not sure what next — the original part of the video looks like they roll it, but when they steamed it it looks like a sheet of dough on top (and they’re cutting a design into the sheet of dough on top).
Steamed until cooked.
Candied Almonds
Made two batches of candied almonds for Christmas presents — the ginger/cinnamon candied almonds are really good, but I think next time I’ll make a batch with cinnamon and a batch with ginger.
The maple ones weren’t as crispy as expected — tasty, but an odd texture.
Meatless Bacon Cheeseburger Pizza
Scott always wants a bacon cheeseburger — and, occasionally, I make him one. But that’s more of a “out at a restaurant” meal … and we’ve not been out at restaurants for a long time. A few weeks ago, I got the Impossible meatless ‘ground beef’ stuff to make meatball subs. It’s a little expensive to make a couple of burgers (8$ a package, and I’d use three or four packs to make a handful of burgers), but I immediately thought of bacon cheese burger pizza.
I mixed up my usual pizza crust — about four cups of white flour, a third of a cup of vital wheat gluten, yeast, water, and about a tablespoon of olive oil. Crisped up a few rashers of the MorningStar Farms fake bacon. Then I sautéed the Impossible ‘ground beef’ in the pan
I made a smokey maple barbecue sauce, sprinkled the crumbles, then added cheese.
Baked for about 15 minutes at 550F and then topped with the fake bacon.
