Low(er) Carb Biscuits

Classic Biscuits with half the amount of wheat flour. 

1 cup almond flour

1/4 cup coconut flour

1 1/4 cup ap flour

1 tsp salt

1 tbsp baking powder

1/4 cup very cold butter cut into small cubes

1 egg

Milk to combine (1/2 cup?)

Preheat oven to 400. Cut butter into dry ingredients until like wet sand. Add egg and milk until it forms a loose dough. It should look thin enough that it wouldn't hold a drop biscuit shape. Stir in milk quickly. Do not over mix. The batter will be lumpy and loose. Let it sit while you prep a baking sheet with parchment. Now the dough will be the right texture for drop biscuits. Drop onto sheet. It should make around 15. Sprinkle with garlic powder or Italian seasoning if you'd like. Bake for 12-16 minutes. Biscuits are done when they are browned and springy when you push into the center. 

Super Easy Banana Bread (dairy free, egg free) only 7 ingredients!

1/4 cup ground flax
1/2 cup warm water
3 bananas, mashed
scant 3/4 cup sugar
2 tsp baking powder
1/2 tsp salt
2 cup white whole wheat flour or AP flour

Preheat oven to 350 degrees. Mix flax and water. Set aside. Mash bananas in a mixing bowl. Add sugar and combine. Add in flax mixture. Combine dry ingredients into wet by gently folding with spatula. Do not over mix. Add batter to greased and floured loaf pan. Bake at 350 degrees for 45 minutes until golden on edges. Turn out of pan after 5 minutes. Cool, slice, serve.

Chai Tea Oat Carrot Muffins

3 packets of Oregon Chai instant tea mix (The kind with sugar)
3 cups oats ground finely in food processor
3 tsp baking powder
2 tbsp ground flax
1 cup unsweetened shredded coconut

1 1/2 cups cooked carrot finely chopped
2 tbsp melted butter
pinch salt
2 tsp cinnamon
1 1/3 cups milk (I used sweetened almond milk)
2 eggs

Combine dry ingredients. Combine wet ingredients. Gently fold both mixtures together. Line muffin tin with paper liners. Fill cups full. Bake at 425 degrees for about 20 minutes or until set. Makes about 15.

Whole Wheat Oatmeal Pumpkin Muffins

1 1/3 cups AP flour
1 1/3 cups whole wheat flour
1 1/2 cups quick oats or rolled oats ground in food processor
1 tbsp baking powder
1/2 tsp salt
2 eggs
2/3 cup raw sugar
1 1/2 cups pumpkin puree
2 tsp pumpkin pie spice
1 tbsp molasses
1 cup milk, any kind

Preheat oven to 400 degrees.
Add dry ingredients to bowl first and whisk to combine. Add wet ingredients on top of dry mixture. Gently fold together with a spatula, scraping sides as you go- about 10 "folds" around the bowl. The mixture will be lumpy and not all the flour will be mixed in. Once it's about 90% combined, it's ready for the muffin cups.
Line muffin tins with paper liners. Spray liners with non-stick spray. Scoop mixture into each cup (2/3 full).
Bake for about 20 minutes or until a toothpick poked into the center comes out clean. Cool before serving.
Freezes well.
Makes 24.

Katah (Armenian Sweet Rolls)

5 eggs
1 cup melted butter
1 1/2 cups raw sugar
1 cup evaporated milk
1 cup warm water
4 1/2 tsp dry active yeast
9-12 cups AP flour
Sturdy stand mixer

1 egg
3 tbsp water

Combine eggs, butter, sugar, milk, water, & yeast in mixer bowl with dough hook attachment. Add 4 cups flour. Mix to combine. Add 3 more cups flour and mix to combine. Add 1 cup flour at a time now, until the dough is sticky & lose but comes off the sides of the bowl in a slight ball.  This is a very large batch of dough. It will almost fill your entire mixer bowl. Take your time mixing everything in. You may need only 9 cups of flour to reach the the appropriate consistency. I usually need more (around 11 cups).

Once mixed (no need to knead!) , let rise 3-4 hours.

Punch dough down, and roll pieces a little larger than a golf ball under palm until you make a 1/2" diameter log shape. You don't need any flour for rolling and shaping. The dough is soft and supple and shouldn't be sticky anymore. Shape the log into a pinwheel or an "S" shape. *Traditionally, you would roll a few of the Nigella seeds into the dough as you shape it. I sprinkle them on at the end instead. You can do either, it's a personal preference thing.

Place rolls on parchment lined baking sheets about 2" apart.

Let rolls rise another 3 hours.

Preheat oven to 375 degrees. Mix one egg with 3 tbsp water in a small dish. Brush each roll with egg wash using a pastry brush. Sprinkle with a few Nigella seeds (if you didn't already add them).

Bake for 15-20 minutes until the rolls are golden and sound "hollow" when you tap the top.

Makes about 36 rolls. They can be frozen. Serving them warmed is best.

Nigella Seeds
Nigella seeds can be read about here. They are pungent, bitter, peppery, and have a hint of Oregano flavor. They can't be substituted…you can leave them out…but you'll be seriously missing out! They can be purchased at specialty food markets or on sites like Amazon.

Thanksgiving Dinner- Wheat & Corn Bread Stuffing

 1- 1 1/2 lb. loaf whole wheat bread, cut into 1" cubes
1- 1 lb. loaf corn bread, cut into 1" cubes
1 large onion, chopped
4 stalks celery, chopped small
3 tbsp. butter
salt, pepper to taste
1 tbsp sage
1 tbsp parsley
1/2 cup chardonnay
7-10 cups stock

Cut bread the day before and leave out on the counter overnight to dry out.

The day of-
Add onion, celery, and butter to pan.  Season with salt & pepper. Saute until onion is translucent. Add herbs and wine. Reduce liquid by half.

Add bread and onion mixture to a large bowl. Add 6 cups stock. Fold mixture together.

Add mixture to 13x9 baking dish, pressing it in with the back of a spoon.

Let rest for 15 minutes. Check moisture level by feeling a bread cube. If it falls apart, it moist enough. If it's still a little hard in the middle, pour 1 cup stock over mixture in pan & check again after a few minutes. Repeat until mixture is very moist.

Bake in 350 degree oven for 1hour-1 hour 15 minutes.

Millet Pumpkin Chocolate Muffins

Slightly sweet with a nutty crunch from the millet. Goes nicely with morning coffee.

1/2 cup melted butter
1 cup pumpkin puree
1/2 cup brown sugar
1/4 cup honey
2 eggs
1/4 cup plain yogurt
2 tsp vanilla
1/4 cup cocoa powder
1 3/4 cup whole wheat flour
1 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1/2 cup dry millet

Preheat oven to 350.

Combine butter, pumpkin, sugar, honey, eggs, yogurt, vanilla, & cocoa powder in a large mixing bowl.
Dump in flour, cinnamon, salt, soda, & millet. Fold mixture until mostly combined…not too much though- batter will be thick and lumpy.

Scoop with large-3tbsp size- scoop (I use this one) into greased muffin tins. Bake for about 15 minutes or until a toothpick inserted into center of muffin comes out clean.

Makes about 18.

inspired by Joy the Baker's recipe

Pizza Dough

Basic Pizza Dough

• 1 (.25 ounce) package active dry yeast
• 1 teaspoon honey/raw sugar
• 1 cup warm water (110 degrees F/45 degrees C)
• 3 cups flour (AP, Whole Wheat, White Whole Wheat, or a combo)
• 1 tablespoon olive oil
• 1 teaspoon salt

Add the water, yeast, & honey/sugar into your mixer bowl. Combine. Add the olive oil. Turn mixer on medium speed. Add the salt to your flour. Gradually add flour/salt mixture to mixer bowl. Combine everything until the dough comes away from the sides of the mixer bowl. Work quickly, and don't be afraid to really turn the mixer up. The whole process should only take about a minute. 

Let the dough rest in the bowl while you prep your other ingredients. It doesn't really NEED to rest, but I'm sure it helps the dough cooperate a little. 

Roll it out and top as you'd like. When baking it, use the highest temperature on your oven- like 550 degrees. It's the most promising way to end up with a "pizza place" type crust. Their ovens are usually at least 600 degrees.

You can also use this dough for calzones, stromboli, focaccia, breadsticks, even for quick cinnamon rolls.

Zucchini Cheese Biscuits

These biscuits are light and delicious!

Makes about 15

3/4 cup shredded zucchini, with excess moisture squeezed from it-(so start with about 1 cup, you'll end up with 3/4)
1/4 cup butter, cubed
1/4 cup plain yogurt
1 tsp salt
1/2 tsp black pepper
2 1/2 cups white whole wheat flour
1 tbsp baking powder
1 cup milk, I used almond milk
1/4 cup grated parmesan cheese
1/2 cup shredded cheese, any kind

Preheat oven to 450 degrees.

Add zucchini, butter and yogurt to mixer bowl. Cream for about 20 seconds. Stop mixer and add the flour, salt, & baking powder. Combine until the mixture is coarsely combined-like wet sand. Add milk and cheese. Mix just until everything is combined.

Scoop out 2 tbsp. per biscuit onto a parchment lined  baking sheet or onto a stoneware pan. Sprinkle each biscuit with some garlic powder or minced garlic and more black pepper.

Bake for 10-12 minutes or until they are golden brown on the edges and springy to the touch.

Farmer's Savory Egg & Bread Pudding

I imagine this is something a farmer would have as part of their Sunday breakfast. We're having it for dinner, made with veggies and herbs from our little homestead farm. It's a little more "eggy" than a traditional bread pudding.



6 cups cubed bread, I use the "heels" I saved in the freezer until I had enough to make something with it
2 medium zucchini, sliced 1/4"
2 small eggplant, peeled & cubed
6 small tomatoes, quartered
1/2 cup crumbled feta cheese

3 tablespoons fresh chives, chopped

2 tablespoons parsley, minced

salt/pepper
8 eggs
3 cups milk

Arrange bread in 13x9x2" pan with all veggies. Sprinkle with herbs and cheese.

Wisk eggs, milk, salt, & pepper in separate bowl. Pour egg mixture over bread mixture.

Heat oven to 350 degrees. Let mixture sit for 20 minutes before baking. Bake 40 minutes. Let sit for 10 minutes before serving.

Location:Cogswell St,Romulus,United States

Taco Pizza

Here's a quick and easy dinner. 


Dough

• 1 (.25 ounce) package active dry yeast
• 1 teaspoon honey/raw sugar
• 1 cup warm water (110 degrees F/45 degrees C)
• 1 1/2 cups AP flour
• 1 cup whole wheat flour
• 1 tablespoon olive oil
• 1 teaspoon salt

Add the water, yeast, & honey/sugar into your mixer bowl. Combine. Add the olive oil. Turn mixer on medium speed. Add the salt to your flour. Gradually add flour/salt mixture to mixer bowl. Combine everything until the dough comes away from the sides of the mixer bowl. Work quickly, and don't be afraid to really turn the mixer up. The whole process should only take about a minute. 

Let the dough rest in the bowl while you prep your other ingredients. 

Ok, now for the Taco Pizza

You'll need:

Dough

1 cup Salsa

2 tsp-1 tbsp taco seasoning 

1 can (1 2/3 cups)Black Beans

1/2 cup frozen corn

1 cup Shredded Cheese

Roll out your dough and place it on a pizza pan or large cookie sheet (it's ok to make a rectangular pizza…I won't tell!) dusted with a little cornmeal. 

Spread the dough with some salsa.Dust it with some taco seasoning. Sprinkle on the beans, corn, & cheese. 

Bake at 550 degrees for about 8 minutes. 

Top with sliced green onions, chopped lettuce, and chopped tomatoes. 

Serve with salsa, guacamole, & sour cream. 

Easy Garlicky Croutons Out of Extra Bread

We eat these in our salads. Especially delicious in caesar salad! 

Start with whatever bread you'd like- I use leftover loaves that are a little past their prime.


Cube the bread. I make mine about 1/2"-3/4" squares. You can make them as small or large as you'd like. You'll have to adjust how long you bake them. 


Put the cubes in a large bowl. Drizzle with a good amount olive oil. For 2 cups of croutons, I do 2-3 turns around the bowl with the olive oil. 


Toss them lightly to coat. You want them to be pretty shiny. The oil adds a lot of flavor. This makes them taste like actual croutons and not the seasoned stuffing mix cubes you buy around the holidays to stuff your bird with. 


Sprinkle with salt, pepper to taste- be generous. 


Grate 2 cloves garlic into the bowl with your Microplane. Toss again to distribute the garlic bits. 


Spread evenly onto cookie sheet. 


Bake at 375 degrees for 10 minutes. Toss them around a bit. Bake for 15 more minutes until the are crunchy on the edges. The middle might be a little soft, but they will firm up when cool. Adjust bake time if you cut your cubes a different size. 


Store in an airtight container in the fridge- they'll last a long time that way.

Hamburger or Hot Dog Buns

This is my favorite new recipe. I will never buy those spongy grocery store ones again! 

Makes 1 dozen


1 1/4 cup milk
1 egg
6 tbsp oil (melted butter would be fine too)
3 tbsp sugar
2 tsp salt
4 cups bread flour OR 2 1/2 cups bread flour + 1 1/2 cups whole wheat flour
1 tbsp vital wheat gluten
2 1/2 tsp active dry yeast


Place ingredients in bread machine pan and set to "Dough" cycle. 


Divide dough into 12  flat rounds or longer flat ovals (for hot dog buns) and place on parchment lined cookie sheets (6 on each sheet). Cover with plastic wrap and let rise for 30 minutes. 


Bake at 375 degrees for 15-20 minutes until golden brown. Tap the tops lightly. If they sound "hollow," then they're done!


Perfect for burgers, sandwiches, subs, hot dogs, and they make the best quick garlic bread!


For garlic bread- Slice in half & spread with a little butter or sprinkle with olive oil. Grate fresh garlic onto the buns using a Microplane. (you can buy this $13 one or just get one from the Dollar Tree like I did and save yourself 12 bucks) Add a dash of italian seasoning and a liberal sprinkling of parmesan cheese. Broil until brown and crispy!


*Adapted from a recipe found through the MoneySavingMom. 

Water Bagels

When I make a yeast dough, I always use my bread machine on "Dough" cycle. I will post more about my bread machine later, but for now, you can use your machine for the bagel dough in this recipe. If you don't have a bread machine, YOU SHOULD BUY ONE! Just kidding, you can make this in a more traditional way, in your stand mixer or by hand, by kneading until smooth and letting it rise until it's double in size- of course, that makes it a lot of work though…

Makes 16 bagels


2 cups warm water
1 tbsp. milk powder
1/4 cup lightly packed brown sugar
1 tbsp. salt
5 3/4 cups unbleached all purpose flour
1 tbsp. plus 2 tsp. active dry yeast
2 1/2 tsp vital wheat gluten (optional- recommended if you're going to freeze them)


Add ingredients in appropriate order into bread machine pan. Set to "Dough" cycle for a 2lb (or the largest) loaf. The dough will rise to the top of your machine. It's ok though! It's not going to hurt anything. Just wipe your machine lid out if if gets icky.


When dough has risen, punch it down and transfer it to a lightly greased work surface.


Start the water bath. Fill a large pot with about 4 inches of water. Add 2 tbsp. of sugar. Bring to a boil.


Preheat oven to 425 degrees.


Shape the dough into a thick cylinder- about 16" long. Slice it into 16 pieces. Make a bagel shape by poking a hole in the middle of the dough slice and lightly pull/shape the bagel.


Once all bagels are formed, begin boiling(at a simmer) 3-4 at a time. Cook 30 seconds on each side. Remove with a slotted spoon and lay on parchment covered sheet pans sprinkled with corn meal.


Brush each bagel with a an egg white wash (one egg white & a splash of water) and top with whatever you'd like. Our favorite is an "Everything" bagel.


You can make "Everything" bagel topping by mixing equal parts sea salt, poppy seeds, sesame seed, and minced onion.


Bake at 425 degrees for 20 minutes.


These freeze VERY well!


This makes a chewy bagel with a shiny crust. The corn meal prevents sticking and makes them seem like they're from the bakery! It takes me less than 25 minutes to make them once the dough is ready.