For my second pumpkin of the season (formerly known as Horus II.)
Baked and Pureed
Frozen into cubes for later use (1 cube per pumpkin spice coffee! 1 cube per face mask/scrub. Half a tray for cookies/pie/bread, so many possibilities.)
Delicious pumpkin brioche!
It’s cooled off enough for baking again…
My first project was a Cranberry Upside Down Sour Cream Cake
I grabbed this recipe off of AllRecipes.com and made a few minor adaptations.
Preheat oven to 375 degrees
1 1/2 cups wheat bran
1 cup buttermilk
1/8 teaspoon orange zest
1/3 cup coconut oil
1/2 cup of honey
1/2 teaspoon vanilla extract
1 cup of flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 Carrot (shredded)
about 20-30 fresh blueberries
1/8 teaspoon ground cinnamon
Im a bowl mix the wheat bran and the buttermilk, let it stand for a few minutes to absorb.
In another bowl, mix orange zest, coconut oil, egg, honey and vanilla extract.
Add the bran mixture to this bowl.
In the emptied bran bowl blend the flour, baking powder, baking soda and salt, then add to bran mixture.
Mix in shredded carrot, blueberries and cinnamon.
Bake for 15-20 minutes. Makes 12 muffins.
I’ve also made this with 2 tablespoons of dark chocolate chips.
I have two Genovese Basil plants growing in my Aerogarden and they are starting to take over so I made some Basil hummus.
I kinda just threw things in the blender and it turned out yummy.
I also made an attempt at pita bread.
It was good but it will be better next time 🙂
Then three days later my basil had grown back up into the lights and nothing else was getting any light.
So I made Pasta sauce! I have some Oregano growing in the aerogarden as well.. and some chives if the poor things could get some light..
Used the same throw it in the pan and it turned out yummy method.
I’m still eating the leftovers.
It seems that the more I chop my basil the more it insists on growing, I cut it back heavily this time, maybe I’ll have a few days to make some recipes with my other herbs. I have a savory chicken waiting to be roasted.
I didn’t have the right ingredients the first time I tried to make my own tortillas so I adapted with what I had, I’ve made them like this ever since because I like the flavor of these. This is an approximate recipe, I generally add the sour cream and water together for the final result of 1 cup of liquid without being exact so it’s slightly different every time I make it. Sometimes I have no Lard and use shortening, sometimes I have neither and use vegetable oil and more butter. The herbs and the sour cream give this recipe a nice flavor and I’ve always been happy with the result.
Sour Cream Herbed Flour Tortillas
4 cups Flour
1 tsp Salt
2 tsp Baking Powder
2 tbs Lard or Vegetable Shortening
1/4 cup Herbed Butter, room temperature(I recommend Kerrygold herbed butter.)
1/2 cup Sour Cream
2/3 cup Water
Mix flour, salt and baking powder in a bowl then add lard/shortening and butter until it’s the consistency of corn meal. Add Sour cream, water until the dough comes together. Kneed until smooth and elastic.
With a knife cut in half, then cut in half again and continue until you have 16-24 dough balls that are roughly the same size.
Cover the dough balls with a warm damp towel while you roll out the tortillas and cook them. Roll out dough ball as thin as you can or till about the size of a large sized store bought tortilla.
I use a really large skillet on medium high heat to cook the tortillas but you could use a flat griddle also. Place tortilla in pan and flip after 20-40 seconds. Tortillas should begin to bubble and will start to turn light golden brown. I generally don’t let them cook too much as I will be reheating them again when used. Remove from heat place in a warm folded towel or paper towels. Allow to cool completely then seal in air tight container.
I generally get into a rhythm where I roll out a tortilla as I am cooking one and I synchronize the pan flips and dough rolling flips until they are all made. I find that if I roll them out and let them sit they shrink up and are too thick so I roll them super thin and immediately add them to the hot pan.
Baking for Valentines day.
Devils food cupcake with strawberry butter cream frosting and a chocolate covered strawberry.
Source of my baking inspiration… chocolate covered strawberry cupcakes.
I don’t have a whole lot of confidence with bread, especially putting so much time into something that might fail. I don’t bake breads often.
But this day was different! So I broke out a bottle of sparkling wine, made drew open it while I stood in another room because those things scare me, and started measuring things out.
Many hours later and I’m gonna call it a success, for a few minutes there I wasn’t sure if it was gonna stop growing. Now I have delicious mega Amish bread. I used this recipe here. Amish White Bread