Sourdough Makes Everything Sweeter

While watching Food Network recently (my guilty pleasure), I heard about a pizza company somewhere in California that uses 500 year old yeast. That is some over-the-hill stuff. I mean, that stuff was old when George Washington was alive and its still working today. I'd say, if we decide we want to live forever and start searching for the elixir of youth, we should consult that particular batch of yeast.

Obviously, I don't know the details, but I assume that the yeast operates somewhat like a sourdough starter. It's probably fed a hearty diet of flour and water daily and kept at a warm and comfortable temperature at all times. Basically, it is some thoroughly pampered yeast. And why not? It's been producing delicious dough for five centuries. I think it deserves some serious TLC.

I love the idea of sourdough and sourdough starters, but I don't really have 500 years. In fact, I'm not even patient enough to wait a whole week. So, I searched the internet for an easy and relatively quick starter. I found one on What's Cooking America that only took me two days. I cheated a little by adding some yeast and sugar to start, but the starter smelled lovely after just two days sitting (covered, of course) out in the garage.

Then, I had to find some recipes to showcase my new creation.

 

Since the lazy days of summer are in full swing (and I only have about two weeks until I'm living the dorm life again), I decided to indulge in a homemade pancake breakfast. Even though the batter has to sit overnight, the sourdough pancake recipe I found on Joy the Baker is super easy and super satisfying.  Just be warned, the recipe creates A LOT of batter, way too much for just my mom and I to consume. I ended up with about 20 decent-sized pancakes and, since I don't have a griddle and have to cook them one at a time, it took me about 40 minutes to transform the voluminous batter into more appetizing, buttery pancakes. I didn't feel like using oil in the recipe so I substituted pumpkin that I had on hand for the two tablespoons of oil in the original recipe. Also, because I was going with the slight pumpkin theme and I love the smell of hot cinnamon, I added a generous sprinkling of ground cinnamon to the batter. The pumpkin flavor did not come through in the final pancakes beneath the prominent sourdough taste, but the cinnamon sure did! YUM! Overall, this recipe was easy, delicious and a great first use for my starter!

 

Sourdough Pancakes

 

Overnight Soaker:

1 cup starter (mine was fed)

1.5 cups warm water

2.5 cups flour ( I used 1.5 cups wheat and 1 cup AP)

 

Mix the starter, flour and water in a non-metal bowl. Cover and allow to sit in a warm place overnight.

 

Batter:

1 egg

2/3 cup milk

1 tsp. baking soda

dash of salt

2 Tbs. brown sugar

2 Tbs. pumpkin puree

2 tsp. ground cinnamon

All of the starter mixture

butter or benecol for the pan

 

Whisk together egg, milk, sugar, puree and cinnamon in a small bowl. Combine with the starter mixture and whisk again. Heat a griddle or pan on medium-low heat and melt some butter for the pancakes. Scoop batter onto the pan/ griddle to desired size. Cook until you see the edges start to turn doughy and the large bubbles on the surface begin to pop, flip and cook the other side. Place the finished pancakes on a plate and enjoy your bountiful breakfast made from your own delicious sourdough starter!

 



This is the HUGE pile of pancakes that the recipe produced! Even though I didn't add butter/oil to the batter, I sure made up for it in the pan. You can tell by the brown edges that the outside of these pancakes were crisp and buttery while the insides were moist and gooey. (My favorite pancake textures!)

 

After being woken up by the smell of pancakes, my mom enjoyed her stack with a hot cup of coffee and a generous layer of maple syrup. I, not being the biggest fan of maple syrup, opted for some homemade strawberry balsamic vinegar jam instead. Either way, the delicious sourdough flavor was the true star of this pancake breakfast.

 

It seems as though sourdough and homemade starters can be kind of an addiction (Really, it's no wonder some people have used the same one for 500 years.) Once, I made the pancakes, I new I had to try my hand at some real, sourdough bread. This recipe from Key Ingredient was perfect. It was soft, airy and chewy on the outside with a crisp crust on the outside. It, like the pancake batter above, also produced plenty of product (meaning two generous sized loaves). I enjoyed my first slice as a PBJ with some chocolate peanut butter and more of my homemade jam. The sourdough flavor was still prominent, but a little less pronounced in this recipe. So, if you would like to try sourdough but aren't a huge fan of the super tart flavor, I recommend this sandwich bread.

 

*Note: The flowers in the background are the bouquet that I got for my 20th birthday! Aren't they pretty? I'd say your never too old for a little bright color in your life!

* Warning: This dough requires a lot of rising time! It's definitely worth the wait, but make sure you give yourself and the bread plenty of time!

 

Sourdough Sandwich Bread

 

2	cups active starter
1	cup milk
½	cup water
¼	cup oil or melted butter
¼	cup honey
2½	cup whole wheat flour
3	cup white flour
3	tsp salt



Mix all ingredients except salt for 2-3 minutes. Allow the dough to rest for about 20 minutes. After rest, add salt and knead dough for about five minutes. If dough is too sticky, add slightly more flour but dough should be soft and not dry and stiff. Place in oiled bowl and allow dough to rise for 3-4 hours or until nearly doubled in size. Divide dough into two pieces and shape into loaves and place in two greased bread pans. If a free form loaf is desired, place on greased baking sheet. Spray with oil and cover with plastic wrap to keep from drying out. Allow to rise for 2-3 hours. When dough has risen, slash the top of the loaf. If baking a free form loaf, you can use the roasting pan method for added humidity while baking. Bake at 400 degrees for 30-35 minutes. For even browning, turn loaves halfway through baking time. Variations: We really like this doughs for a multipurpose dough. Some of the ways we've enjoyed it were as cinnamon raisin bread and dinner rolls. 

Feeling a Little Sweet and Nutty

 

Some foods I think of as grown-up foods (risotto, champagne (duh) and pate). Some foods I think of as kid foods (smashed peas, boiled hot dogs, fruit loops). Then, there are those foods that apply across a lifespan, the foods that remind us of the comfort of childhood without revoking or interfering with the independence of adulthood. These are the true comfort foods, including mac and cheese, chocolate chip cookies and, my childhood favorite, peanut butter and jelly.

 

Really, peanut butter and jelly is quite a sophisticated childhood favorite. It is a delicate marriage of sweet and savory, nutty and light, that surpasses the simple sugar-obsessed kid palate.  Also, it allows for countless variations and interpretations. You can substitute almond butter for peanut butter, grape jelly for strawberry jelly, or whole wheat rolls for the classic white bread.  It's utterly simple to make (I was a pbj pro at age 7) yet tastefully complex, an on-the-go meal that never fails to satisfy.

 

Recently, I have been craving peanut butter. Maybe it's nostalgia because peanut butter was always one of my favorite snacks. Or maybe it's my increased activity and need for protein. Either way, all I really wanted was to grab a jar and a span and be left alone for a few delicious hours. Except, peanut butter by the spoonful is just a little bit to calorie dense for that kind of indulgence. Instead, I decided to get creative.

 

If it isn't already obvious, I LOVE to bake. A hot oven and some flour and sugar are the main ingredients of happiness. I especially love baking bread. The smell of working yeast and the pillowy softness of rising dough never fails to delight. So, I decided to combine my two loves and bake bread with a healthy dose of peanut butter. I even opted for a healthier loaf by using mostly whole wheat flour (which happened to enhance the nuttiness of the peanut butter). But as I kneaded the dough and placed it in the bowl to rise, I still felt like something was missing....

 

 

 

Then I remembered my elementary school lunch box. I recalled the days when I would unzip my container and see that marvelous creation, all wrapped snugly in a plastic wrap sheath, and my mouth would begin to water. There it was, a delicious PB&J made with love by my mom, ready to be enjoyed. Sure, I enjoyed the turkey sandwich days too, but the true delight came from the days when I could bite into the soft crust of a PB&J and feel the peanut butter stick to the roof of my mouth.

 

So, then and there, I knew that I needed to transform my simple peanut butter yeast bread into a peanut butter and jelly sandwich loaf. And boy, am I glad I did. With just a simply layer of jelly spread on the dough before placing it into the pan for its final rise, the wonderful and classic PB&J combination was recreated. The jelly moistened the bread around it creating a sweet, gooey texture while the rest of the peanut butter loaf maintained a hearty consistency due to the wheat flour. It's the perfect toasting bread and its a whole peanut butter and jelly sandwich without the messy jars.

 

 

Peanut Butter and Jelly Yeast Bread

Ingredients

- 1 1/2 cups lukewarm water

- 2 1/4 tsp. active dry yeast

- 2 Tbsp. brown sugar

- 2 1/2 cups wheat flour

- 1 cup bread flour

- 1/4 to 1/3 cup peanut butter

- Enough jelly to spread a thin layer on the dough

 

Preheat oven to 375 degrees. Combine sugar, yeast and water in a small bowl and allow to sit for 10 minutes or until foamy. Meanwhile, combine the flours and peanut butter so the peanut butter is well incorporated. (I used a pastry cutter but you can use a food processor or even your hands). When the yeast is foamy combine the water mixture with the flour mixture and allow it to form a smooth but not sticky dough. Knead for a few minutes until the dough is thick and smooth. Place in a greased bowl and allow to rise for an hour to an hour and a half. Once the dough has risen, shape it into a rectangle about the width of your bread pan and about 1/2 to 1 inch thick. Spread a generous layer of jelly on the dough, allowing a bare rim around the outside. Roll and seal the dough to create the jelly swirl. Place in a greased bread pan and allow to rise for another 30 to 45 minutes. Once risen to about an inch over the lip of the bread pan, bake for 35-40 minutes. Remove from pan, cool and Enjoy!



The Many Phases of Food

Sometimes the kitchen pantry can be a terrifying and sad place.. An endless dark cabinet cluttered with jars and boxes and bottles (Oh MY!), the pantry is home to the leftovers of years of food cravings. Every single container that has made its home in that cabinet started as a wonderfully delectable idea. The idea may have been sparked by a childhood dish memory, a restaurant copying attempt or just pure (and exceptionally dangerous) inspiration. But regardless of the ingredients' beginnings, most of them have the same pitiful fate. They end up, abandoned and forgotten, in the back of the cabinet with the days until their inevitable expiration ticking tirelessly away. All of these forgotten ingredients have fallen victim to the perilous rule of FOOD PHASES!

 

You know what I'm talking about. Food always goes in phases. Whether it is a national trend (such as the country's current love for super foods such as quinoa and avocados) or just a child who chooses to eat nothing but PBJ's for every single meal, everyone is familiar with loving/needing certain foods for a certain amount of time, then quickly forgetting about them, leaving no remembrance of the amorous affair except for a few lonely crumbs. Then, those lonely crumbs end up in the pantry. FOREVER.

 

OK, that's a bit dramatic. . Sometimes, the food love is rekindled and the phase returns, as strong and exciting as ever. There are a lot of ingredients in the pantry that find love once again in new and innovative dishes. Sometimes, if the ingredient just needs a little revamping, a small change in perspective can make a huge difference.

 

Example: Cheerios...

 

Our cereal cabinet has been overflowing lately. Every morning, I open up the cabinet, excited to try some new cereal combination (as long as milk and cinnamon is involved as well). Maybe, bran flakes and corn flakes? How about toasted oatmeal and rice crisps? Regardless, because of my love for breakfast grains and endless combinations, I have accumulated quite a few (large) boxes of cereal, all struggling to fit into that tiny little hutch. All of them are pretty well used, though. They quickly find their way into my little bowl, morning after morning. Except one. The Cheerios. I have nothing against Cheerios. In fact, my Cheerios phase was lovely, sweet, and undeniably delicious. But, the love of Cheerios faded when I found the delicious texture of bran flakes... boring circles were replaced by the smooth, edges of my new branny, flakey cereal. My poor ex-cereal has been sitting its bag in the back of the cabinet waiting for the love to be rekindled. Well, with a little makeover, I have found a NEW love for Cheerios. It turns out that, when crushed up and mixed with brown sugar and bananas and baked to perfection, Cheerios are anything but boring. I found this recipe on the Cheerios website (turns out I'm not the only one who loses interest in plain, old Cheerios) and it worked quite well. The addition of a Cheerio crumble on top was a delicious way to add a little crunch and use up some more of the unwanted cereal. (It's a win-win.) So, maybe I might just enter into another food phase based solely around cereals baked into muffins.

 



Cheerio Banana Muffins
from Cheerios.com

2 cups Cheerios® cereal

1 1/4 cups Gold Medal® all-purpose flour

1/3 cup packed brown sugar

1 teaspoon baking powder

3/4 teaspoon baking soda

1 cup mashed very ripe bananas (2 to 3 medium)

2/3 cup fat-free (skim) milk

3 tablespoons vegetable oil

1 egg white

Topping

• 1 1/2 cups cheerios (crushed)
• 1/4 cup packed brown sugar
• 2 Tbs. margarine (melted)

Directions

1. Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray, or grease bottoms only of muffin cups.
2. Crush cereal. In large bowl, stir together cereal, flour, brown sugar, baking powder and baking soda. Stir in remaining ingredients just until moistened. Divide batter evenly among muffin cups.
3. To make topping, combine margarine, cereal and sugar in a small bowl. Mix with hands until the Cheerios are coated. Sprinkle the topping on top of the unbaked muffins, dividing evenly between all 12.
4. Bake 18 to 22 minutes or until golden brown.

Bagels: Why I get out of bed in the morning....

 

Waking up in the morning is not a struggle for me. I have always been one of those people who is up with the sun. The problem, unfortunately, is the actual act of getting out of bed. My covers are always so warm and snuggly, and my pillow provides just the perfect amount of softness and support. Really, there is no logical reason to leave, right? Well, there is one. It waits for me in the kitchen every morning. It beckons to me with its crispy, tanned skin and its soft, delectable center. If it weren't for the promise of delicious bagels in the morning, I don't think my feet would ever leave the covers and touch the floor again.



My first experience with Dutch Crunch bagels was at Wegmans. Choosing a single bagel from the Wegmans bakery collection is akin to choosing one pair of shoes from an entire shoe section. Every one is unique and different, but every one is equally appealing. They have sweet bagels (like French toast, blueberry and cinnamon raisin). They have the classics (like egg, plain, and everything). They have the savory (like poppy seed, cheese, and THE marco polo). Despite the amazing display, I have to say that the Marco Polo bagel has emerged (after many, many trials) one of my favorites. Essentially, after some research online, Marco Polo is Wegmans' special name for Dutch Crunch. Their base bagel is soft and fluffy with a thin but chewy crust and, if you get there early in the morning, it is fresh and warm. The Dutch Crunch topping, a smooth combination of yeast and rice flour, browns ever so slightly in the oven and is marked with the unique cracks that provide the crumbly deliciousness. Wegmans only makes Marco Polo bagels on the weekend (I know, what a tease?!), but whenever my mom and I see them, we scope out the fluffiest bagels with the most topping and choose those for our morning treats. Then, we'll sit in the Wegmans café area, chewing on our slightly toasted bagels, drinking our morning caffeine, and chatting about the day to come. (I would say that's a pretty suifficient motivation for getting out of bed).

 

Though I cannot replicate the Wegmans bagel perfection, I knew I had to try my own take on the Marco Polo (or for non-wegmans-enthusiasts, Dutch Crunch). I prepared the dough. the night before with a little wheat and bread flour and boiled and coated them in the morning, so they would come out of the oven fresh and hot (hopefully, approaching the fresh taste of Wegmans). Because my mom and I love the topping SO much, I added a little more topping than the typical Wegmans bagel has. It was delicious! Even after breakfast that morning, we enjoyed them in various ways (like as a base for a delicious PBJ or covered in tzaziki). Because the flavor is neutral (its all about the texture), they work perfectly for various preparations.



Base Bagel Recipe

 

·         2 ½ cups bread flour

·         1 ½ cups whole wheat flour

·         1 ½ cups warm water

·         2 Tbs. brown sugar

·         2 ¼ tsp. yeast

 

Method

1.      Combine yeast, sugar and water and allow to sit for 5-7 minutes until foamy.

2.      Combine flours. Incorporate yeast mixture, adjusting flour until a smooth ball comes together.

3.      Place the dough in a greased bowl and cover, leaving it in a warm place. Allow to rise until it doubles in size, roughly 1 – 1 ½ hours.

4.      Once risen, use a scale to evenly divide the dough into 8-12 pieces.

5.      Allow the dough to rest for 30 minutes on a baking tray lined with parchment paper.

6.      Roll the bagels, either by making ropes and pinching them together or by poking a hole in the center and stretching it by hand. The holes should be fairly large because they will shrink when they are boiled and baked.

7.      Cover the bagels with oiled plastic wrap and allow to rest in the fridge overnight.

8.      In the morning, fill a large pot with 4 quarts of water. Add a tbs. of honey. Bring to a boil.

9.      Preheat the oven to 400°F. Remove the bagels from the fridge and prepare them for boiling.

10.  Drop the bagels in the water (3-4 at a time) and boil for 30 seconds. Flip them and boil for another 30 seconds. Remove from the water and place on a clean paper towel. Once all the bagels are boiled, sprinkle cornmeal on baking trays lined with parchment paper. Lay the bagels on the baking tray.

11.  Bake in the preheated oven for 20-25 minutes, or until golden brown.

 

Dutch Crunch Topping

from Laura's Sweet Spot

1 cup warm water (105-115º F)

2 tablespoons  sugar

2 tablespoons vegetable oil (I only used one because I wanted it thicker)

½ teaspoon  salt

1½ cups  rice flour

1. Combine all ingredients and allow to rest for 10 minutes.

2. After boiling the bagels, coat them generously in topping.

3. Allow to rest with topping for a few minutes before baking.

 



Throwback to Fall

 

     People say time flies, but I'd say that's a pretty vague statement. Time doesn't simply fly. It doesn't flap its wings whimsically like a bird in springtime, slowly exploring the skies. No, time soars at jet speed. It has somewhere to go, better places to be... it goes plaid (Space Balls anyone?).

     I used this recipe in the fall during the Great Pumpkin Pinterest Epidemic (which had me dreaming constantly of a calm, early eveing walk amongst the gently falling leaves, sipping a Starbucks Pumpkin Latte). I recently uploaded pictures from my new camera onto the computer (from Spring Break incidently) and was looking through my disorganized folders and found these deliciously untouched photos in an album. I thought about the crisp fall morning at home when I made these. It was during the week of Thanksgiving break. Even though finals were only three weeks away, I was savoring the free moments in front of the stove, knowing my family was close by and thinking about what I was going to contribute to our upcoming Thanksgiving dinner. It was a glorious moment, filled with the smells of cinnamon and sweet, fall air. But it was SO long ago.

     



 

     So much has happened since that morning. After Thanksgiving break, I returned to school for the final three weeks of the semester. I made it through finals, just barely maintaining my 4.0 GPA (phew!) and returned, exhausted, home for Christmas. After a great Christmas with my family, I had the opportunity to meet my sister's boyfriend for the first time. Even though I only met him a few months ago, it already seems like he has been integrated into the family now.  When I returned to school, my THON committee was preapring wholeheartedly for hhe upcoming dance marathon. Though the weekend was long and exhausting, the over $12 million total for the children with cancer was worth the countless hours of effort.  After THON, I made the risky decision to leave my current program and apply for an early admittance program at Penn State Hershey Med School, leaving the comforts of my close-kint security blanket for bigger and broader opportunities. I also applied for (and got) a research position on a whim and am now excited to read about and take on my own project. I spent a lovely Spring Break week on St. Martin, visiting my brother in Medical School. Enjoying the heat (a little too much.. as indicated by my nasty sunburn), I got to reconnect with my brother and meet some of his awesome new friends. Now, two weeks after break, I am back in the crazy, rapid current that is college life. And now, as I think of that sweet pumpkiny, cinnamony smell, it seems like history, just a wisp of a distant morning. 

 

Pumpkin Cinnamon Rolls with Maple Glaze

Cinnamon Roll Dough (modified from Taste of Home )

- 1 package active dry yeast (1/4 ounce)

- 2 3/4 to 3 1/2 cups AP flour

- 1/2 cup solid packed pumpkin (I used canned pumpkin puree)

- 2/3 cup milk

- 2 tablespoons sugar

- 2 tablespoons butter

- 1 beaten egg

- 1 teaspoon ground cinnamon

 

Pumpkin Butter Filling ( from Skinny Taste )

- 1 29 ounce can of pumpkin puree

- 2 teaspoons vanilla extract

- 3/4 cup apple cider

- 1/2 cup packed brown sugar

- 1-2 teaspoons pumpkin pie spice

 

Maple Glaze

- 1 cup powdered sugar

- 2 tablespoons maple syrup

- milk for consistency

 

To make the filling, combine the pumpkin, vanilla, apple cider, spice and sugar in a saucepan. Bring the mixture to a boil, reduce heat and simmer for 30-40 minutes or until slightly thickened. Stir frequently.

 

To make the dough, combine 1 1/2 cups flour and yeast in a bowl. In a saucepan, heat pumpkin, milk, sugar, butter and salt until warm and butter is almost melted. Add the flour and yeast mixture as well as the egg.  Beat on low speed for 30 seconds. Beat on high speed for an additional 3 minutes. Stir in enough flour to make a moderately stiff dough.  Knead until smooth and elastic.  Place in a greased bowl, cover and allow to rise until doubled, roughly one hour.  Roll into a 10" by 12" rectangle. Spread some of the pumpkin butter over the dough and sprinkle with cinnamon sugar (you can add as much or as little as you like).  Roll jelly roll style, starting with the longer side. Cut into 12, 1 inch slices and place them cut side down in a greased 13" by 9" baking pan. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 20-25 minutes or until golden brown.

 

To make glaze, combine sugar and maple syrup. Add milk to adjust the consistency. Pour generously over warm cinnamon buns. (Enjoy!)

 

 





MMMM pumpkin!

Looking at the photos of the devastating effects of Hurricane Sandy gives me chills (not to mention the chills I get from the frigid cold weather that she brought with her). Seeing the damage and destruction that she imposed is a Halloween fright much scarier than any ghoul or goblin.  Pictures of cars underwater, seaside houses engulfed in sand, and countless misplaced families are plaguing the internet, reminding all of the imminent rebuilding that is to come.  All I can to do is pray for those who have lost so much and thank God that my home and family are safe.

But I also thank God for the beautiful fall that preceded Sandy. Words cannot even describe the vibrant colors, cool autumn air and overall beautiful environment that characterized the months of September and October this year. I found myself frequently stopping on my walks to and from classes to take pictures (to the point where I was almost late for class… oops).  Without any color retouching, the pictures turned out with astonishing hues of red, orange, yellows and browns dominating the frames. Like the leaves that sprinkle the cold ground, I have fallen for fall.

Fall, the last hurrah before a long cold winter, is truly a colorful celebration of the end of a year of life. As the trees shed their leaves and the corn crops yield their harvests, we celebrate the abundance of nature. We cuddle up in warm, cozy sweaters and suede boots as we stand encircled by the cool, fall breeze. We enjoy the tastes and colors of our favorite fall foods, such as apples, winter squash and pumpkins…. Oooh…. Pumpkins!

Pumpkins are truly an iconic fall product. They are the plump, orange vessels that you gladly carved faces into in preparation for Halloween, and the fleshy, sweet vegetables that you prepared and baked into pies. But now, with the popularity of pinterest and the plentiful output of the vegetables this year, pumpkins have established an even more prominent and diverse role in our lives. Everywhere from Bath and Body Works to Starbucks, pumpkins have been included… No, showcased… this season.

Perusing pinterest this fall, I have come across some interesting (yet delectable) pumpkin recipes, including pumpkin pancakes, pumpkin muffins, pumpkin ice cream, pumpkin cupcakes, pumpkin smoothies, pumpkin lattes, pumpkin oatmeal, pumpkin chili, pumpkin risotto (For some reason, this reminds me of Bubba’s shrimp speech from Forrest Gump)… an d this list never ends. I have seen entire boards on pinterest dedicated to the wonders of pumpkin.

So, naturally, when I had the opportunity to go to my kitchen, I mean, go home, I had to bake something with pumpkin. Since I love breakfast and am addicted to bread, I chose to make pumpkin pie bagels. They are decently healthy, at only about 200 calories for 9 bagels, plus, they are very delicious. All the delicious flavors of pumpkin pie in a cute, little, convenient package.

 

Pumpkin Bagels (Lady Behind the Curtain)

Ingredients

-          2/3 cup water (70 to 80 degrees)

-          1/2 cup canned pumpkin

-          1/3 cup packed brown sugar

-          1 teaspoon salt

-          1-1/2 teaspoons ground cinnamon

-          3/4 teaspoon ground nutmeg

-          1/2 teaspoon ground allspice

-          3 cups bread flour

-          1 package (1/4 ounce) active dry yeast

-          1 egg white

-          1 tablespoon water

-          1 tablespoon cornmeal

Directions

1.      In a large mixing bowl dissolve yeast in the warm water. Add the pumpkin, brown sugar, salt, cinnamon, nutmeg and allspice; mix well. If using a mixer: add flour and mix until the dough comes together and forms a ball. If NOT using a mixer: Stir in enough flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.

2.      Place in a bowl coated with cooking spray, turning once to coat the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

3.      Punch down dough; shape into 9 balls. (I weighed mine, they came out to be about 2.7 ounces)

4.      Push thumb through centers to form a 2-inch hole. Stretch and shape dough to form an even ring. Cover rest for 10 minutes. Flatten rings slightly.

5.      Fill a Dutch oven two-thirds full with water bring to boil. Drop bagels, two at a time, into boiling water. Cook 45 seconds; turn and cook 45 seconds longer. Remove with a slotted spoon; drain on paper towels.

6.      Whisk egg white and 1 tablespoon water, brush over bagels. Coat a baking sheet with cooking spray and sprinkle with cornmeal. Place bagels 2-inches apart on prepared pan. Bake at 400 degrees for 15-20 minutes or until golden brown.

 

Cold Morning, Warm Breakfast!

I was able to come home for the weekend as a little reprieve before my first big calculus exam of the semester. Not only was it amazing to wake up and eat my breakfast in a kitchen in my pajamas, but it also SNOWED! The blanket of white outside the sunroom window created the perfect atmosphere for cooking a warm, delicious breakfast for my mom and I. Due to the special occasion and some input from my mom, we decided on crepes for breakfast. They are fast, easy and very francais! The recipe we love has a few special modifications. We substitute rice flour for regular flour and use egg whites instead of regular eggs. It gives them a beautiful light color and even lighter taste. The are the perfect complement to the light layer of soft, white snow!

Rice Flour Crepes (Modified from Betty Crocker's Cookbook)
Ingredients:

• 1 1/2 Cups White Rice Flour
• 1 Tbs. sugar
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 2 Cups milk
• 3 eggs worth of egg whites (measurements should be on the side of the carton, about 3/4 Cup)
• 2 Tbs. butter or margarine (we use benecol)
• Canola oil (for the pan)

Directions:

1. Combine dry ingredients (Flour, sugar, baking powder, salt) in a bowl. Combine wet ingredients in a separate bowl. Add dry ingredients to wet ingredients and whisk until well incorporated. (we sometimes use a food processor to make the process faster)
2. Heat an 8-inch pan with a light coating of oil on medium heat. Have a small container of oil on the side so you can add more to the pan between crepes to keep them from sticking.
3. Ladel the batter onto the pan and swirl the pan immediately to coat. (The batter sets quickly in the pan).
4. The crepes will cook quickly. To check their progress, lift the edges lightly with a rubber scraper and loosen the crepe. The crepe should appear lightly brown when it is ready to be flipped.
5. Gently flip the crepe and allow it to brown. When finished, transfer to a plate and enjoy!

The most exciting thing about crepes is that you can fill them with whatever you want! I personally enjoy a sweet, fresh filling of blueberries and strawberries with a light sprinkle of powdered sugar. My mom chose a more savory path with a smear of cream cheese. We agreed that both combinations looked delicious, and we happily sat down to our plates with our coffee and tea in hand. What a wonderful way to start my Saturday at home!

Mmmm! The pictures make me hungry for them all over again! The photos are courtesy of my omnipotent smartphone (sorry, about the blurred edges. I was a little impatient because I wanted to eat them!)