I just put this dip together in about 10 minutes while waiting for my brother in law to pick me up. My sister is having her first Girls Night at her house and I was at a loss as to what to bring ... I didn't NEED to bring anything but I wanted to. You know.
Sadly I forgot until the last minute that I couldn't drive to the store so if the fridge didn't give something up, nothing was happening.
I remembered I have a teeny 2.5c crockpot - more like an electric dip warmer really - that I received as a gift ages ago. And of course I have have cheese. Alot. Of. Cheese.
Well then ... cheese dip it is. Apparently the results of this experiment were good as the kids are currently fighting over the spoons :|
Once again, this is all to taste... measurements are for sissies and bread bakers. Because lets face it ... if you don't measure when you bake bread you end up with lovely fragrant doorstop.
Girls Night Cheddar Dip
Cream cheese - do it right, use the real stuff here
Shredded sharp cheddar
half & half (or heavy cream ... or milk I suppose...or beer - see beer variation below)
dried chopped onions
hot pepper flakes (I used Aleppo Flakes by Penzy's ... simply b/c they were in the front of the fridge)
hot sauce (Cholula all the way, baby)
In a small sauce pan over med-low heat, stir the two cheeses together until they melt. Keep stirring until mostly melted. Add in seasonings, stir well. Add cream to desired consistancy. Keep stirring, tasting and adjusting spices til its juuuuuuuuuust right ;)
Voila.
I suppose you could eliminate the hot stuff but what fun is that?
*Beer Variation-
If you are going to use beer as your liquid, bring about 1/2c to a simmer and allow to heat for a few minutes THEN begin adding cheese and other ingredients. This takes the harsh alchoholy edge off the beer. Be sure to use beer you enjoy drinking as the flavor will come through.
ETA: This sucker needs to stay warm so either serve in a heated crock or a fondue pot.
Thursday, September 2, 2010
Friday, August 27, 2010
Southwestern Inspired Pasta Salad
I have picky eaters. Big ol honkin picky eaters. I keep trying tho and they liked this one. As usual, the quantities are subject to your preferences and my lack of belief in measuring thingamabobs.
Southwestern Inspired Pasta Salad
(made enough for lunch & dinner for a hearty eating mama and two light eating girlies)
1/2 box Barilla Pipette pasta (or any other hollow pasta)
1-2 can of black beans
1/2c -1c salsa of your choice (I use Trader Joe's Salsa Autentica b/c my girls hate chunks. Sigh. I love chunks...)
Cumin
Chili Powder (I use Penzys Chili Con Carne Seasoning - great flavor, no heat, since the salsa has heat)
Garlic Powder
Pinch of salt (I like flaked kosher or sea salt)\
1/2 to 2tbl honey
3 scallions chopped/diced (inc the green parts)
1-2c shredded cheese of your choice
*see below for add-ins
Put water on to boil for pasta and cook as directed. Prepare the rest while waiting for water to boil (yawn).
Strain black beans and rinse until water runs clear. Allow to drain.
In a medium sized bowl, whisk together remaining ingredients except cheese. Start with small amounts of each (especially honey) and add more until taste is as desired. Stir in beans to coat.
When pasta is cooked (we like it al dente), strain well and return to pasta pot. Pour beans and sauce over pasta and blend well. Taste - add more of whatever is needed (too dry ... add more salsa, etc).
Serve hot or chilled, topped with shredded cheese.
*Do you have less picky eaters? Add in some of the following...
- diced bell peppers, any color
- diced red onions
- diced tomatoes
- corn
Southwestern Inspired Pasta Salad
(made enough for lunch & dinner for a hearty eating mama and two light eating girlies)
1/2 box Barilla Pipette pasta (or any other hollow pasta)
1-2 can of black beans
1/2c -1c salsa of your choice (I use Trader Joe's Salsa Autentica b/c my girls hate chunks. Sigh. I love chunks...)
Cumin
Chili Powder (I use Penzys Chili Con Carne Seasoning - great flavor, no heat, since the salsa has heat)
Garlic Powder
Pinch of salt (I like flaked kosher or sea salt)\
1/2 to 2tbl honey
3 scallions chopped/diced (inc the green parts)
1-2c shredded cheese of your choice
*see below for add-ins
Put water on to boil for pasta and cook as directed. Prepare the rest while waiting for water to boil (yawn).
Strain black beans and rinse until water runs clear. Allow to drain.
In a medium sized bowl, whisk together remaining ingredients except cheese. Start with small amounts of each (especially honey) and add more until taste is as desired. Stir in beans to coat.
When pasta is cooked (we like it al dente), strain well and return to pasta pot. Pour beans and sauce over pasta and blend well. Taste - add more of whatever is needed (too dry ... add more salsa, etc).
Serve hot or chilled, topped with shredded cheese.
*Do you have less picky eaters? Add in some of the following...
- diced bell peppers, any color
- diced red onions
- diced tomatoes
- corn
Monday, August 16, 2010
Making Changes
At some point every parent makes changes in their life for the sake of their kids. Some are dramatic - choosing to live far away from family so they can have a house, quitting smoking to set a good example - and others are less so. Regardless how small, parents often make changes for their children that they would never do for anyone else.
For the last five years I've worn a headscarf daily (and nightly) ...
except for special occasions (see folks ... I do have hair)...
I've worn it in the hospital giving birth, in the hospital for medical testing, on the plane to and from Oregon with my two insane little children, down the Cape on the beach, swimming in the pool. I even repeatedly crossed a thirteen foot long bed of hot coals as part of a meditation evening wearing one.
I really can't stand having my hair in my face but more importantly, I need a reason to smile whenever possible. The bright batik head scarves I wear were produced by a woman in Vermont and women in Bali under fair-trade conditions. I have about twenty colors ranging from soft tree bark brown to vibrant oranges and greens. When I pass by a mirror and see my reflection, my spirits are uplifted and I can't help but smile at the way this one makes my eyes pop or that one matches my favorite skirt. They help me keep going in a body that wants to quit.
People ask me why I wear them. Women, why do you wear a bra? Because you put it on once for function and it stuck? Because you like how it changes your appearance? For comfort? Because you are used to looking a certain way? There ya go. I also really like that I save something I consider one of my most beautiful features for special occasions, that its my choice, that its special.
Sigh. I love these stinking things. And now I am conciously taking a break from them.
My littlest girl (on my back above) has gorgeous honey colored curls. Annnnnnnnnnnd she hates them. She sobbed at her last haircut, disappointed that the stylist hadn't made her hair straight like her big sister's hair: "Mommy I yook TEWIBBOO. I yook AWFOO!!". Big fat tears aaaaaall over the place. We've made a concious effort to cut her hair in a feminine style and avoid the poodle cut (I grew up with that disaster, thank you). You name it, we did it. Nada.
The other night while I was out with my girlfriends (after the sangria but before the margaritas) I realized with a shock that *I* may be giving her the impression that I dislike my curls. I actually love them and tell her that but do I SHOW her that? No. I cover them up every day and night, except for special occasions. Crap.
So. For my curly girl I am making a concerted effort to NOT wear my headscarfs as much as possible. I hate it. I'm cranky. I'm self concious on the inside but confident and loving my curls on the outside. I miss my colorful spots of happiness but as all parents know, it's worth it. For her.
For the last five years I've worn a headscarf daily (and nightly) ...
except for special occasions (see folks ... I do have hair)...
I've worn it in the hospital giving birth, in the hospital for medical testing, on the plane to and from Oregon with my two insane little children, down the Cape on the beach, swimming in the pool. I even repeatedly crossed a thirteen foot long bed of hot coals as part of a meditation evening wearing one.
I really can't stand having my hair in my face but more importantly, I need a reason to smile whenever possible. The bright batik head scarves I wear were produced by a woman in Vermont and women in Bali under fair-trade conditions. I have about twenty colors ranging from soft tree bark brown to vibrant oranges and greens. When I pass by a mirror and see my reflection, my spirits are uplifted and I can't help but smile at the way this one makes my eyes pop or that one matches my favorite skirt. They help me keep going in a body that wants to quit.
People ask me why I wear them. Women, why do you wear a bra? Because you put it on once for function and it stuck? Because you like how it changes your appearance? For comfort? Because you are used to looking a certain way? There ya go. I also really like that I save something I consider one of my most beautiful features for special occasions, that its my choice, that its special.
Sigh. I love these stinking things. And now I am conciously taking a break from them.
My littlest girl (on my back above) has gorgeous honey colored curls. Annnnnnnnnnnd she hates them. She sobbed at her last haircut, disappointed that the stylist hadn't made her hair straight like her big sister's hair: "Mommy I yook TEWIBBOO. I yook AWFOO!!". Big fat tears aaaaaall over the place. We've made a concious effort to cut her hair in a feminine style and avoid the poodle cut (I grew up with that disaster, thank you). You name it, we did it. Nada.
The other night while I was out with my girlfriends (after the sangria but before the margaritas) I realized with a shock that *I* may be giving her the impression that I dislike my curls. I actually love them and tell her that but do I SHOW her that? No. I cover them up every day and night, except for special occasions. Crap.
So. For my curly girl I am making a concerted effort to NOT wear my headscarfs as much as possible. I hate it. I'm cranky. I'm self concious on the inside but confident and loving my curls on the outside. I miss my colorful spots of happiness but as all parents know, it's worth it. For her.
Tuesday, July 6, 2010
Melissa's Quick Mixed Berry Whatchamacallit
I am no where near accomplished enough as a cook to tell a crumble from a cobbler or a pandowdy. This website helped... http://whatscookingamerica.net/History/CobblerHistory.htm but still. Meh.
I was at Trader Joe's today with two children and a cranky husband. It was better than being outdoors in unheard-of-for-New-England 100+ temperatures ... but only just. While the small monsters melted down in the frozen foods isle, I spied Trader Joe's Very Cherry Blend Frozen Berries. Swoon. I had visions of pies or lord knows what and grabbed two one-pound bags before the kids could see.
As the end of the day neared and the kids spun around me like rabid tornados (What? You can't visualize a tornado with rabies? Rookie.) I quietly dumped one bag into a strainer in the sink to thaw. Awwww. Look how sad it looks. DUMP ... here's your friend, Bag Number Two.
So. What to top it with? Hmmm.
Dare I? Dare I violate the heartfelt wish of my precious six year old? "Mummy ... please buy us cinnamon rolls for breakfast ... please!!!" Dare I pop open that luscious package of already prepared dough, pre-smeared with enough butter, cinnamon and sugar to make Julia Child raise her glass in saute to me from the other side?
You bet your sweet bippy.
So its 10pm (fireworks yesterday and a late amusment park trip on friday have essentially killed our sleep schedule). My three year old is trying to coerce the six year old to read to her. The six year old is trying to go to sleep in the bedroom, occasionally hollering out math questions ("MOOOOOM ... is 12+12 40?). And in the oven we have some nummy smelling concoction that *I* will eat before bed. And THEY will wait for until morning. Neener neener.
If you feel like replicating...
Melissa's Quick Mixed Berry Whatchamacallit (yeah baby)
2 lbs of mixed berrys - if frozen, thaw & strain
1 tube pop & bake cinnamon rolls
1/4-1/3 c dark brown sugar
1-2 tbl raw sugar
butter for greasing pan
Preheat oven to temp called for on roll pkg
Butter heavy pan - this would totally work in a casserole, thick walled pie pan or even a deep cast iron skillet (ooooh I should have used that!)
Pour berries into pan. Sprinkle brown sugar on top and mix gently. Remove cinnamon rolls from tube (POP!) and cut into 1 to 2 inch chunks using kitchen shears, dropping chunks onto the berry mixture as you snip. Sprinkle with raw sugar.
Insert into center of over, placing a baking sheet or jellyroll pan underneath to catch drips. If you use a favorite pan for this, scrub that bad boy off as soon as you can or those juicy lumps will become permanent. I keep a few "disposable" (not for me) aluminum pans around just for this.
Bake as recommended on roll package - may need to cook longer. Add on time in 3 or 5 minute increments. Juices should be really bubbly and rolls nicely brown but not tough.
NOTE:
Ok, this was yummy. BUT.
1) Berries need to thaw for waaaaaaaaay more than I let them thaw. They should be ALL thawed and cool to room temperature. Why?
2) Becaaaaaaaause if berries are still frozen, dough against the berries won't cook even if top is totally crispy. Would make sense to check on this bad boy - flip over a few nuggets and make sure they are not still gooey.
3) Aaaaaaaaaaand b/c frozen berries still contain alot of juice. Dude I strained off more than a CUP of juice.
However, the flavors meld perfectly ... I would totally try this again :)
I was at Trader Joe's today with two children and a cranky husband. It was better than being outdoors in unheard-of-for-New-England 100+ temperatures ... but only just. While the small monsters melted down in the frozen foods isle, I spied Trader Joe's Very Cherry Blend Frozen Berries. Swoon. I had visions of pies or lord knows what and grabbed two one-pound bags before the kids could see.
As the end of the day neared and the kids spun around me like rabid tornados (What? You can't visualize a tornado with rabies? Rookie.) I quietly dumped one bag into a strainer in the sink to thaw. Awwww. Look how sad it looks. DUMP ... here's your friend, Bag Number Two.
So. What to top it with? Hmmm.
Dare I? Dare I violate the heartfelt wish of my precious six year old? "Mummy ... please buy us cinnamon rolls for breakfast ... please!!!" Dare I pop open that luscious package of already prepared dough, pre-smeared with enough butter, cinnamon and sugar to make Julia Child raise her glass in saute to me from the other side?
You bet your sweet bippy.
So its 10pm (fireworks yesterday and a late amusment park trip on friday have essentially killed our sleep schedule). My three year old is trying to coerce the six year old to read to her. The six year old is trying to go to sleep in the bedroom, occasionally hollering out math questions ("MOOOOOM ... is 12+12 40?). And in the oven we have some nummy smelling concoction that *I* will eat before bed. And THEY will wait for until morning. Neener neener.
If you feel like replicating...
Melissa's Quick Mixed Berry Whatchamacallit (yeah baby)
2 lbs of mixed berrys - if frozen, thaw & strain
1 tube pop & bake cinnamon rolls
1/4-1/3 c dark brown sugar
1-2 tbl raw sugar
butter for greasing pan
Preheat oven to temp called for on roll pkg
Butter heavy pan - this would totally work in a casserole, thick walled pie pan or even a deep cast iron skillet (ooooh I should have used that!)
Pour berries into pan. Sprinkle brown sugar on top and mix gently. Remove cinnamon rolls from tube (POP!) and cut into 1 to 2 inch chunks using kitchen shears, dropping chunks onto the berry mixture as you snip. Sprinkle with raw sugar.
Insert into center of over, placing a baking sheet or jellyroll pan underneath to catch drips. If you use a favorite pan for this, scrub that bad boy off as soon as you can or those juicy lumps will become permanent. I keep a few "disposable" (not for me) aluminum pans around just for this.
Bake as recommended on roll package - may need to cook longer. Add on time in 3 or 5 minute increments. Juices should be really bubbly and rolls nicely brown but not tough.
NOTE:
Ok, this was yummy. BUT.
1) Berries need to thaw for waaaaaaaaay more than I let them thaw. They should be ALL thawed and cool to room temperature. Why?
2) Becaaaaaaaause if berries are still frozen, dough against the berries won't cook even if top is totally crispy. Would make sense to check on this bad boy - flip over a few nuggets and make sure they are not still gooey.
3) Aaaaaaaaaaand b/c frozen berries still contain alot of juice. Dude I strained off more than a CUP of juice.
However, the flavors meld perfectly ... I would totally try this again :)
Monday, May 17, 2010
Happiness is ... Brocolli?
I have never been a broccoli fan. I don't HATE it, but give me a fridge full of other things and the broccoli will go bad if the husband and minimonsters don't eat it.
Hoooooooooooooooowever. Many weeks research on the ever-reliable Google and Wikipedia lead me to some interesting RELIABLE websites ... and a remotely-possible new diagnosis.
There are only two ways of confirming I have or don't have this genetic thingamabob: convincing my doc to give me a new med on a trial basis (AHAHAHHAHAHAHAHAHAHAH ... hope you didn't pee yourself on that one) or eliminating the possible triggers that affect people with this. The triggers are odd but fit my pattern to a T.
I found this helpful carbohydrate food pyramid. I really don't want to follow someone's diet. I want to learn for myself what helps my symptoms so this visual is just what I needed. This low-carb veggie list is also a great self-check.
So here is my fast, easy way to make broccoli yummy.
Spicy Seared Broccoli
Rinsed Chopped Fresh Brocolli :D Duh.
Garlic Chili Sauce
olive oil or spray
granulated garlic
tamari or soy sauce
Kosher or sea salt
Sesame seeds (optional)
Skillet with lid
Heat a skillet (I prefer my cast iron) on high until it is super hot. Spray with oil or wipe with an oiled paper towel. Toss 1/2tsp chili sauce into the hot oil and stir quickly. Toss in brocolli and stir well. Spray again with oil or drizzle, then sprinkle as desired with salt, garlic and sesame seeds. Toss quickly until edges or broccoli are seared. Pour about a tbl of soy sauce into LID OF PAN, along with about 2-3tbl of water. Flip lid over on skillet. Pick up skillet, holding lid in place and shake skillet to mix soy sauce around. Put back on heat for 3-5m. Check to see if broccoli is steamed as you like it. If not, add more water to pan and recover. Repeat as needed. We like ours only very lightly steamed. When steamed as you like it, remove lid and allow to cook 1-2m more over high heat.
Yum :)
Can be modified many different ways with different flavorings but avoid any marinades that make burn off to a nasty flavor over high heat (ie if you want orange, eliminate the chili sauce and replace the soy sauce with OJ and orange zest). If you really want a hint of sweetness or to use a sugar based marinade, add it during the very last 1-2m of cooking.
Enjoy!
Melissa
Hoooooooooooooooowever. Many weeks research on the ever-reliable Google and Wikipedia lead me to some interesting RELIABLE websites ... and a remotely-possible new diagnosis.
There are only two ways of confirming I have or don't have this genetic thingamabob: convincing my doc to give me a new med on a trial basis (AHAHAHHAHAHAHAHAHAHAH ... hope you didn't pee yourself on that one) or eliminating the possible triggers that affect people with this. The triggers are odd but fit my pattern to a T.
- high carb meals
- high sodium diet
- alcohol
- resting after exercise
I found this helpful carbohydrate food pyramid. I really don't want to follow someone's diet. I want to learn for myself what helps my symptoms so this visual is just what I needed. This low-carb veggie list is also a great self-check.
So here is my fast, easy way to make broccoli yummy.
Spicy Seared Broccoli
Rinsed Chopped Fresh Brocolli :D Duh.
Garlic Chili Sauce
olive oil or spray
granulated garlic
tamari or soy sauce
Kosher or sea salt
Sesame seeds (optional)
Skillet with lid
Heat a skillet (I prefer my cast iron) on high until it is super hot. Spray with oil or wipe with an oiled paper towel. Toss 1/2tsp chili sauce into the hot oil and stir quickly. Toss in brocolli and stir well. Spray again with oil or drizzle, then sprinkle as desired with salt, garlic and sesame seeds. Toss quickly until edges or broccoli are seared. Pour about a tbl of soy sauce into LID OF PAN, along with about 2-3tbl of water. Flip lid over on skillet. Pick up skillet, holding lid in place and shake skillet to mix soy sauce around. Put back on heat for 3-5m. Check to see if broccoli is steamed as you like it. If not, add more water to pan and recover. Repeat as needed. We like ours only very lightly steamed. When steamed as you like it, remove lid and allow to cook 1-2m more over high heat.
Yum :)
Can be modified many different ways with different flavorings but avoid any marinades that make burn off to a nasty flavor over high heat (ie if you want orange, eliminate the chili sauce and replace the soy sauce with OJ and orange zest). If you really want a hint of sweetness or to use a sugar based marinade, add it during the very last 1-2m of cooking.
Enjoy!
Melissa
Friday, April 30, 2010
Gooooooooood Mornin Chocolate Bread!
So yesterday after four hours of sleep I awoke to, "Honey, Audrey's sick and I'm calling her in to school."
Wha? I blearily asked for clarification and was told she "has a sore throat and a fever of 100".
Ahhh crap. For the first time in weeks I was ACTUALLY going to have 2.5 hrs to myself while the big monster was at kindergarden (dropped off by Dad, returned by bus) and the little monster was at preschool (dropped off by Gramma, picked up by Grammy). I note all the driving b/c I can no longer drive anymore due to health issues. Add that to our teeny tiny condo and I was really really craving 2 hours ALONE.
So. The Big Guy zips out of the house to head to his day-long class before I was even fully coherant and what do I find when I stumble into the livingroom? My eldest monster in footie fleece jammies, wrapped in a thick blanket, in an over heated 70 degree condo. I check her temp and it's 99.2. Ya think it has anything to do with being completely insulated? Really?
Normally I would just send the poached non-sick kiddo off to school anyway but, oops, I CAN'T DRIVE.
GRRRRRRRRRRRR.
Goodbye nap. Goodbye catching up on sleep. Hello getting through the day without spontaneous combustion.
Somewhere around noon, I decided I needed to bake bread. I asked Audrey what her favorite kind of bread and true to Mendelian genetics the child immediately responded, "Chocolate". Mind you, I have never made, nor has she ever HAD, chocolate bread.
Sounds good to me. We winged it., basing it on a halved version of the Master Boule recipe in Artisan Breads in 5 Minutes a Day.
These measurements are rough estimates and make one mondo loaf or two smallish loaves - adjust baking time as needed.
Holy Moley Chocolate Bread
1.5 cups lukewarm water
2tsp granulated yeast
1tsp kosher or other coarse salt
1/8c dark brown sugar
1 slosh real vanilla extract - interpret as you see fit
3 cups unsifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method
3 tbl cocoa powder
2 tbl instant espresso powder (don't have it? see adaptation below)
1/8c raw or granulated sugar
1/8c honey
1/2c chocolate chips or chunks (I like chunks better)
butter for loaf pan
Stir water, yeast, salt, brown sugar & vanilla together in a 5 qt bowl. Stir in flour till mixed - don't knead. If its not wet and gloppy, add more water in 1/8c measurements until you have a wet, sticky dough. remove half the dough and put in a 2nd large bowl. Lightly cover one bowl and set in a warm place to rest.
To other bowl, add cocoa powder, espresso powder, sugar & honey. Blend in gently - it won't be perfect. Add more water if not wet. Cover & set in warm place to rest.
Allow both doughs to rest 2.5-3 hrs. For ease of use I recommend chilling doughs at this point, otherwise dough is EXTREMELY hard to manage... but I didn't.
Butter a large (or two medium) loaf pan very well. I use the Pampered Chef stoneware loaf pan and I love it. Dump white dough out onto a well floured surface and pat into a flat rough rectangle. Dump chocolate dough on top and spread it out a bit. Sprinkle chocolate chips on top of chocolate dough (yeaaaaah baby). Roughly roll up dough forming a big lumpy sloppy log. Tucking ends under a bit, plop into pan. Cover with cloth and allow to rest 90 minutes.
Preheat oven to 350F for 5 minutes, 30 minutes if you keep a baking stone in your oven for heat distribution (I don't).
If baking the whole recipe, bake 40-50 minutes. Allow to cool COMPLETELY before slicing - it keeps the bread moist but not gloopy.
The I-Don't-Have-Instant-Espresso-Powder Varition A
(requires coffee)
~ Mix up initial white dough as recommended above, but only add 1/2c of water (dough will be dry and crumbly). Split into two bowls. Add another 1/4c-1/2c water to white dough in 1/c increments until dough is wet and sticky. Add similar amounts of brewed coffee or espresso to chocolate dough. Continue as in main recipe.
The I-Don't-Have-Instant-Espresso-Powder Varition B
~ Um. Just leave it out. :D
Wha? I blearily asked for clarification and was told she "has a sore throat and a fever of 100".
Ahhh crap. For the first time in weeks I was ACTUALLY going to have 2.5 hrs to myself while the big monster was at kindergarden (dropped off by Dad, returned by bus) and the little monster was at preschool (dropped off by Gramma, picked up by Grammy). I note all the driving b/c I can no longer drive anymore due to health issues. Add that to our teeny tiny condo and I was really really craving 2 hours ALONE.
So. The Big Guy zips out of the house to head to his day-long class before I was even fully coherant and what do I find when I stumble into the livingroom? My eldest monster in footie fleece jammies, wrapped in a thick blanket, in an over heated 70 degree condo. I check her temp and it's 99.2. Ya think it has anything to do with being completely insulated? Really?
Normally I would just send the poached non-sick kiddo off to school anyway but, oops, I CAN'T DRIVE.
GRRRRRRRRRRRR.
Goodbye nap. Goodbye catching up on sleep. Hello getting through the day without spontaneous combustion.
Somewhere around noon, I decided I needed to bake bread. I asked Audrey what her favorite kind of bread and true to Mendelian genetics the child immediately responded, "Chocolate". Mind you, I have never made, nor has she ever HAD, chocolate bread.
Sounds good to me. We winged it., basing it on a halved version of the Master Boule recipe in Artisan Breads in 5 Minutes a Day.
These measurements are rough estimates and make one mondo loaf or two smallish loaves - adjust baking time as needed.
Holy Moley Chocolate Bread
1.5 cups lukewarm water
2tsp granulated yeast
1tsp kosher or other coarse salt
1/8c dark brown sugar
1 slosh real vanilla extract - interpret as you see fit
3 cups unsifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method
3 tbl cocoa powder
2 tbl instant espresso powder (don't have it? see adaptation below)
1/8c raw or granulated sugar
1/8c honey
1/2c chocolate chips or chunks (I like chunks better)
butter for loaf pan
Stir water, yeast, salt, brown sugar & vanilla together in a 5 qt bowl. Stir in flour till mixed - don't knead. If its not wet and gloppy, add more water in 1/8c measurements until you have a wet, sticky dough. remove half the dough and put in a 2nd large bowl. Lightly cover one bowl and set in a warm place to rest.
To other bowl, add cocoa powder, espresso powder, sugar & honey. Blend in gently - it won't be perfect. Add more water if not wet. Cover & set in warm place to rest.
Allow both doughs to rest 2.5-3 hrs. For ease of use I recommend chilling doughs at this point, otherwise dough is EXTREMELY hard to manage... but I didn't.
Butter a large (or two medium) loaf pan very well. I use the Pampered Chef stoneware loaf pan and I love it. Dump white dough out onto a well floured surface and pat into a flat rough rectangle. Dump chocolate dough on top and spread it out a bit. Sprinkle chocolate chips on top of chocolate dough (yeaaaaah baby). Roughly roll up dough forming a big lumpy sloppy log. Tucking ends under a bit, plop into pan. Cover with cloth and allow to rest 90 minutes.
Preheat oven to 350F for 5 minutes, 30 minutes if you keep a baking stone in your oven for heat distribution (I don't).
If baking the whole recipe, bake 40-50 minutes. Allow to cool COMPLETELY before slicing - it keeps the bread moist but not gloopy.
The I-Don't-Have-Instant-Espresso-Powder Varition A
(requires coffee)
~ Mix up initial white dough as recommended above, but only add 1/2c of water (dough will be dry and crumbly). Split into two bowls. Add another 1/4c-1/2c water to white dough in 1/c increments until dough is wet and sticky. Add similar amounts of brewed coffee or espresso to chocolate dough. Continue as in main recipe.
The I-Don't-Have-Instant-Espresso-Powder Varition B
~ Um. Just leave it out. :D
Thursday, April 1, 2010
By popular demand ... Namaste Zuma Review
After I posted the review of the Namaste Laguna yesterday I had a few friends asking me to post one of the Namaste Zuma as well. I love both these bags, so I'm happy to!
I tend to like to carry as little weight as possible when I go out. As some of you know, I'm disabled and walk with a cane. Since I get tired easily, my life is an exercise in streamlining. When I go out to dinner with friends, all I carry is my JuJuBe BeMine, seen below, but in general I reach for my Zuma.
So here it is, in all its olive glory. And honestly, it is a GORGEOUS olive - buttery, rich and deep. Once again I am photographing it nestled cozily on my precious microplush Snuggy, next to an 8"x11" pad of paper for scale. True to form, I crammed it as full as I comfortably could ...
I tend to like to carry as little weight as possible when I go out. As some of you know, I'm disabled and walk with a cane. Since I get tired easily, my life is an exercise in streamlining. When I go out to dinner with friends, all I carry is my JuJuBe BeMine, seen below, but in general I reach for my Zuma.
So here it is, in all its olive glory. And honestly, it is a GORGEOUS olive - buttery, rich and deep. Once again I am photographing it nestled cozily on my precious microplush Snuggy, next to an 8"x11" pad of paper for scale. True to form, I crammed it as full as I comfortably could ...
...with: a hardcover library book, a pack of wipes, my knitting, two boxes of raisins, an energy bar, two juice boxes, a bottle of spray handcleaner, a stack of tissues, my knitting patterns, my blackberry, my JuJuBe BeMine wallet, my eggplant Namaste Mini Cozy (holding scissors, pencil, pen & crochet hook), two pull-ups and a bottle of water.
That said, I could fit more. The front zipper pocket (where I slip my blackberry) has this interesting small accordion section. Would be good for dollar bills, business cards ... small light things. I could also fit more in the back zipper pocket - a PDA, wallet or small paperback might fit in there.
Here are the nuts and bolts on this bag. Namaste uses animal-friendly faux leather which feels more supple and spendy than most real leather bags. The color in real life is closest to the final photo. This bag is a handbag - no shoulder strap. I think it would be too much on this bag, so good call, Namaste. The handles are strong and sturdy, with a great hand-fell - not too hard.
The top is extremely well designed, opening up the full body of the bag - about a foot squared. It allows you to really use every inch of the large interior. Like other Namaste bags, it is designed with knitters in mind, keeping zippers to a minimum. It closes with THREE (that's right THREE) sets of magnetic closures. They securely, attractively close the top - nothing is falling out of this baby. As I mentioned above, there is a front upside-down-U shaped zipper pocket that has a PDA-sized front section and a unique small accordion pocket with a few sections. There is also a rear small to medium sized zipper pocket, almost hand's length deep and a hand's length wide. Interestingly enough, this pocket is the same size on both the Zuma and the Laguna. The base of the bag has the same super cute metal feet to keep your bag off the floor.
Moving inside, the bag is in some ways very similar to the Laguna. There are three internal pockets and they are all exactly like the Laguna in placement and size. On one side you'll find two side-by-side slide in pockets. One is large enough for a small to medium sized cell phone, the other for a PDA or wallet. The third pocket is a small to medium sized zipper pocket.
So. A friend asked me which bag would be better for her 9x6-ish inch Kindle. Well, the hardcover books in both bags are larger than the Kindle and fit in comfortable. If you want your Kindle to be in a separate zippered pocket, it would have to be in the Laguna, as none of the Zuma pockets are large enough. Another alternative (which I would LOVE a chance to fondle in real life) is the new this season Namaste Monroe. The Monroe is a true shoulder bag with THREE (swoon... thunk) truly separate compartments. A final option would be to snag a set of Namaste Oh Snaps!, slip your Kindle into one of those and slide the Kindle-filled Oh Snap! into your Zuma or bag of choice.
I hope that helps a little, ladies ... and I hope you are happy. Now I'm lusting for a Monroe to top off my collection ; )
Just wanted to add ... I've received no compensation for this review and all the comments/opinions posted here are exclusively my own! Thanks for reading.
Just wanted to add ... I've received no compensation for this review and all the comments/opinions posted here are exclusively my own! Thanks for reading.
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