The most beautiful bagels in the world

I love bread. Any kind of bread. Hard bread, soft bread, seasoned bread, buttered bread, bread covered in cheese, plain bread. Loaves, buns, sticks, you name it, I love it.

Today I tried a bread I have always wanted to try, but never had the nerve. Bagels. Doesn’t sound hard, you say? Well, you’re right. They’re easy. Way easier than I thought they would be. I guess I was intimidated because I had seen somewhere that you have to do all this complicated stuff like floating them in boiling water. It sounds kind of stupid now, I guess I intimidate easily! Anyway, I made a dozen whole wheat bagels. I don’t think I’ll ever buy store bought again.

I followed a recipe I saw on Pinterest (so many recipes to try, so little time!) from bakingbites.com

Her instructions and corresponding photos are great, very easy to follow and see that you’re doing it right. Mine didn’t turn out quite as nice looking as hers, but my taste buds didn’t mind!

I substituted whole wheat flour for white and only used about a half of a tablespoon of salt. Though this recipe only called for 1 tablespoon of sugar, I want to try it with honey instead. And then of course I started thinking about all the other other things I could add to these little gems. What came to mind: chocolate chips, peanut butter, garlic (yum), onions, cheese…..what’s your favorite kind of bagel?

Excuse me while I go eat a bagel.

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Warning: It’s a gateway cookie!

Good Evening!

As I was wandering around Pinterest the other day I came across a recipe for Lemon Crinkle Cookies.

Check out the Lemon Crinkle recipe here, at laurenslatest.com. (No, really, go check it out. She’s won awards.)

Now, I made Chocolate Crinkle Cookies over Christmas, and they were a hit. So, this version caught my eye.

I made it this afternoon, and I’m hooked. It’s basically the same cookie as the chocolate one (with the obvious differences) but this one seems so much healthier because it’s so light and lemony.

That’s why I’ve dubbed it the ‘gateway cookie’ you eat a few of these, thinking you’re still doing okay, but then you remember what’s actually all in them and BAM! You might as well dig into those Chocolate Raspberry truffles and Chocolate Chips cookie dough balls you made yesterday. Not to say that you shouldn’t eat a few of these, because if you eat one, you will want more.

I think next time I make them I will experiment a bit with the ingredients, for example substitute yogurt for the butter? We’ll see.

If you like lemon, or cookies, or anything delicious, you need to try these. Do it.

Lemon Crinkle Cookie

No Bake Treats

When I was a kid, my friend Heather and I would make no-bake cookies almost every time I stayed the night at her house.

They were tasty in their own way; it was one of those chocolate, oats, and sugar (loads of it) freezer recipes that we were allowed to make pretty much whenever, on our own. The cookies would harden up in the freezer, but if you waited more than a few minutes to eat them after taking them out, you had a gooey mess on your hands (literally). They were super sweet, and even the child version of me could only eat a few before I felt like puking.

Since then, whenever I see that a new recipe I want to try is a no-bake, I wonder how unsophisticated they’ll taste, and how much of a mess they’ll end up creating.(How pessimistic am I, huh? Geez.)

Yesterday, I tried three new recipes, all happened to be of the no-bake variety.

The first recipe I found here, at loveandoliveoil.com, a food blog aimed at creating inexpensive yet tasty dishes. For me, the best part of making chocolate chip cookies is the dough you get to snack on, so I knew I had to give this recipe a try.

I also like that it doesn’t include egg in the recipe, which, while I have never been affected by eating probably POUNDS of raw cookie dough over the years, it’s always in the back of my mind that raw eggs might contain salmonella.

Since Valentine’s Day is nearly upon us, I shaped the balls of dough into hearts before dipping them in dark chocolate.

 

 

 

 

 

 

 

 

 

 

I also made some where I dipped only half of the hearts in dark chocolate.

They both turned out delicious, though I think in the future I will be dipping the whole thing in the chocolate coating because the uncovered dough is hard to hang onto. I may also eventually try to see how this dough tastes when actually baked into cookies!

The second ‘treat’ I made yesterday was a Peanut Butter & Chocolate Rice Crispie Ball. Isaac’s new favorite. I printed out the recipe yesterday, but now I can’t find the exact one online…so weird. It was off of one of the bigger recipe websites, Cooks.com or Epicurious.com. Something like that. Anyway, I tweaked the recipe a bit. Here’s mine:

PB and Chocolate Rice Crispy Hearts

1 cup creamy peanut butter

1 cup rice crispies (or more!)

2 cups dark chocolate chips to melt.

Ingredients website included but I don’t think are necessary:

1 cup powdered sugar

3 TB melted butter

Instructions:

Mix together PB and rice crispies (and sugar and butter if desired).

Roll into balls or whatever shape strikes you.

Place on wax paper on a cookie sheet and put in freezer until firm (approx 30 minutes)

Melt chocolate chips in a bowl, roll shapes in chocolate, place on wax paper covered cookie sheet, and let cool on counter.

Eat.

I also shaped the PB and rice crispy middle into hearts before dipping them in chocolate, so the final result looks exactly like the chocolate chip cookie dough hearts I mentioned above. For this reason, I won’t include a photo.

Also, since I’m not sure which hearts are which, if I make these two recipes at the same time in the future, I’ll probably go with different shapes for the different recipes. Just so I don’t go totally crazy.

The third recipe -and my favorite- I saw while skimming Pinterest. The recipe itself is from About.com. It’s a Chocolate Raspberry Truffle, and since the photo showed these guys with a red drizzle on top, I thought of Valentine’s Day again.

I didn’t have enough frozen raspberries on hand, so my version is about half strawberry, though the raspberry flavor is so much stronger than the strawberries, so it’s hard to tell they’re in there at all.

The ganache (middle part) of mine wouldn’t firm up, even being in the freezer overnight (a lot longer than the 2 hours that the recipe says it will take) and so when it came time to dip them in dark chocolate it was a big mess.

But, the end product was totally worth it, they were so so so good. And instead of red drizzle on top, I used red sprinkles.

Chocolate Raspberry Truffles - Yum.

Don’t you just want to take it home?

January 29 - pie.

I know, I know. This is kind of cheating, posting additional photos of my pot pies as my photo of the day.

But really, just look at it! Don’t you just want to take it home with you?

It was nice to get back to baking again. I went a little cookie crazy over Christmas, so I took a break. But I was definitely missing it, and yesterday I got back on the horse and tried 3 things I had never tried before!

Veggie pot pie, cream pie (lemon), and chocolate chip cookie dough truffles. Ah! So good. All of it. And with Valentine’s day just around the corner, I have a refreshed list of people to send treats to. Watch out!

Two pies a day keeps the doctor away!

That’s how the expression goes, right?

Today was a pie-filled day. For the first time ever, I made lemon cream pie AND vegetable pot pie.

Both turned out AWESOMELY (if I do say so myself).

I was going to save these photos for my “photo of the day” for tomorrow, but I couldn’t wait to show them off.

I slightly modified the lemon cream pie recipe from Martha Stewart’s website.

The pot pie recipe was from allrecipes.com (also modified). I didn’t use mushrooms at all, or beans, and I substituted broccoli for cauliflower.

I used my own crust recipe, which I can post if anyone wants it. It’s basically butter and flour. :)

Snow day!

Wow, where did today go? It’s 6:47 already?!

Isaac has been preparing us meals using recipes from the flexitarian diet book! It’s fun to see what else can be substituted for meat. Though I don’t plan to give up meat, its nice to have options!

I’ve been taking photos as the plates come out of the kitchen! They have all been yummy, though some taste a lot better than they look! See for yourself below!

Also, I found this idea on iheartfaces.com: 365-photos-inspiration, and I want to try it! I’ll start tomorrow.

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I love food.

Peppermint Bark

So I learned something today. I learned that peppermint bark works so much better (Yes, that’s right, it’s January 15 and I’m making peppermint bark) when you let the dark chocolate bottom layer cool at room tempurature rather than sticking it in the freezer to cool quickly. It work better because it seems to cause less instant melting and swirling of the dark chocolate when I add the white chocolate top layer. Does that make any sense? It produces a prettier final product. Hmm. How nice.