Chocolate Cake: Pears Inside: Recipe

This photo stopped me in my tracks. I searched google for the source of the image and found it. It's called Pear and Chocolate Loaf. The recipe is included in the link and there are more beautiful photographs of this delicious-looking cake. I think it's stunning.

Save this recipe for fall when pears are in season. 

xo

Olive Oil Biscuits: Delicious Recipe

UPDATE: I sent the recipe to a friend in New England and she made them right away and sent me this photo. She just started baking and has only one square pan, so this recipe was perfect for her. She and her husband ate them right away with butter and jam. She thought they would have been better if they had been made with butter and she will use Smart Balance fake butter that is made with olive oil next time. xo

Mine didn't look like this but were tan in color because I used whole wheat flour. I don't have any white flour 😢 

This recipe is definitely a keeper. It makes only 6 biscuits and that's a good thing since leftover biscuits are never as good as those right out of the oven. They are very quick and easy to put together and you probably already have all the ingredients on hand. (You could double the ingredients if you dare having a dozen biscuits in the house.)

Simple Olive Oil Drop Biscuits

Recipe by Taste As You Go 

Delicious drop biscuits that are simple to make and don't require an ounce of butter.

Prep time: 5 minutes
Cook time: 10-12 minutes
Total time: 15-17 minutes
Yield: 6 biscuits

INGREDIENTS
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1/2 cup milk (I used whole milk)

INSTRUCTIONS
Preheat oven to 450°F.

In a large bowl, stir the flour, baking powder, sugar, and salt until well-combined. Pour in the olive oil and milk and stir until just moistened. (I mixed the milk and olive oil together before adding to dry ingredients.)

Drop batter onto a baking sheet lined with Silpat or parchment paper (or do what you've always done when baking biscuits). Bake for 10-12 minutes, or until golden brown on the edges.

Serve warm.

I put butter inside when they were hot and they are so very tender and delicious. Really good and I grew up on Southern Biscuits so I know what a biscuit is. I was dubious about the whole wheat flour but it was fine. Would use it again, if I had any!!! I am going to a local bakery to see if they will sell me any flour and if they won't, I will try a pizza place. Wish me luck.

I added the sugar because I always bake according to the recipe the first time. They were not sweet at all. Next time I will probably leave it out. Or maybe I will add a little more and sprinkle sugar on top and then they will be like scones to have with a cup of tea. You could add raisins too.

Enjoy. xo

Baking Sourdough English Muffins

I baked sourdough English muffins yesterday and they were easy and good but way too small. They look pretty normal in the photo but the are more like sea biscuits in real life, but good. The recipe called for a 3 inch cutter and that's what I used. My mother used to use tuna cans with the bottoms cut out. They don't make the cans that way anymore and you cannot cut out the bottoms. I just transferred the muffins from the griddle to this pan for the photo. To see more photos, go to my Instagram where I posted three photos. Use the forward arrow on a computer or swipe on phone or iPad. The jonquils were planted by my mother and I love seeing them sway from my kitchen window in a new garden where I transplanted them. xo

Baking: My Sourdough Oat Bread

As promised, here is the loaf (minus a few slices) of Sourdough Oat Bread I baked yesterday. The cookbook is opened to the page for how to make the starter. Click on the link for the recipe I used. I am very pleased and this bread is very satisfying somehow and doesn't leave me wanting to snack after eating it. Maybe I'm on to something. Staying at home during this pandemic makes one try to go back to homesteading, doesn't it? I have dabbled with sourdough several times before but I think this time, I will stick with it. 

I put this photo on Instagram this morning and so many people are learning sourdough techniques right now. I am looking forward to learning more. I will probably have french toast made with my loaf tomorrow for breakfast. See you tomorrow. xo

UPDATE: HuffPost has a great article on the immense popularity of backing sourdough bread now that people are home all day. Everything old is new again!!!

Oatmeal Muffins Using Minimum Ingredients

Here is a photo of one of my oatmeal muffins on a cupcake stand, a Christmas gift from Stacey Snacks long ago. Here is the muffin recipe I found online. I really like it because it is so flexible for these times. It uses a minimum amount of sugar and oil and there are numerous substitutions if you are out of anything. Uses no baking powder, only baking soda. Almost all of the ingredients you will probably already have on hand plus there are many add-ons too for variety. This is just the basic recipe and my muffin is a basic one too, but delicious.

Ingredients: start preheating oven set to 425°
1 cup milk (almond, soy or rice milk works great too) I used my homemade soymilk yogurt.
1 cup quick-cooking oats or 1 cup old-fashioned rolled oats (off-brand works perfectly and they are no different from the name-brand) I used old-fashioned oats
1 egg (or 1/4 cup of mashed banana or 1 tablespoon ground flax seed mixed with 2-3 tablespoons of water) I used an egg
1/4 cup vegetable oil or 1/4 cup canola oil I used Avocado Oil. Otherwise I would have used oiive oil.
1 cup all-purpose flour (or wheat flour) I used whole wheat flour
1/4 cup white sugar I used organic sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon I also added 1 teaspoon vanilla
Directions:
Preheat oven to 425°f (220°c). Grease or spray 12 muffin cups or line with paper muffin liners. I just oiled my muffin pan with avocado oil and a pastry brush.
In a small bowl (I used a 4-cup pyrex measuring cup), combine milk and oats. Soak for 15 minutes. I used this same cup for the other wet ingredients after the 15 minute soak to save dirty bowls.
In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, cinnamon, sugar, baking soda and salt. Stir flour mixture into wet ingredients, just until combined. I never sift anything but stir with a wisk. Spoon batter into prepared muffin cups until cups are 2/3 full.
Bake in preheated 425° oven for 15-25 minutes or until a tooth pick inserted in center of muffin comes out clean. 20 minutes was perfect in my oven.

Hello, March and A Lamb Cake

March came in like a lamb at my cottage. It was 23° when I thought to look at the weather app on my phone but there's no wind. I was thrilled to see a bluebird checking out my bluebird box so hopefully she liked what she saw and is ready to set up housekeeping soon. Fingers crossed.

Do you have a lamb cake mold? No? There's still time to find one and if you do, here's the recipe. I found a link for this mold on Amazon. Be sure to read the reviews about putting wooden skewers in the ears and neck for stability. Happy baking.

Super Bowl Cookies

I made a double batch of Chocolate Chip Oat Cookies for a Super Bowl Party tonight. They are honestly the best cookies I have ever made. I have never used this recipe or this cookbook before. The first batch was so good I made a second batch.  The second batch is on the bottom and I didn't have quite enough butter so they didn't spread out as much as the first batch on the top layer. But they taste the same. They are better than Tate's. This will be my go-to cookie recipe from now on. My next batch will have raisins instead of chips.

Click to enlarge. I used whole wheat flour instead of white flour because I was out of white.  I increased the old fashioned oats from 3/4 cup to One Cup. I decreased the sugars to 1/3 cup (each variety) because the chocolate chips are so plentiful, you don't need so much sugar. I will let you what other people think after tonight. Enjoy the Super Bowl. 

My gas range has a gas oven and I always have to increase the baking temperature to get anything to brown on top.

HAPPY GROUNDHOG DAY click to watch a delightful video of one eating an apple. Be sure the sound is on😀 

Quinoa Muffins Recipe

This recipe for quinoa muffins uses leftover dried quinoa (you know that last bit in the box you have that just sits in your pantry for months…), fresh herbs and fruit (this one used plums, but any fruit would work like peaches, blueberries or strawberries). Recipe found here.

Ingredients:

1 ¼ cups all-purpose flour
1 cup whole wheat flour
½ cup raw quinoa
1 ½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
2 eggs
1 ¼ cups yogurt
½ cup olive oil
½ cup honey
¼ cup basil, or another fresh herb (we used mint!)
1 plum or other fresh fruit

Nut Pie Crusts - Who Knew?

I read an interesting article about last minute pies at Food and Wine magazine online.

I have never heard of these nut crusts that are shelf stable, have you? I always use frozen pie crusts but my freezer is jam packed right now and can't hold one more item. These prepared nut crusts might be the answer to my problem. I must look for them the next time I go food shopping. Both photos by Sarah Crowder.

BBC: Celebration Chocolate Cake recipe

This recipe is by Mary Berry from The Great British Baking Show. It looks easy and delicious. It is even recommended to bake with and for children. I am not sure how to convert the flour to cups but you'll figure it out. I am a huge fan of cream cheese icing! recipe here

Battenberg Cake YUM

I have never heard of a Battenberg Cake, have you?

I think the green icing is marzipan. Double YUM.

I have seen photos of this cake with each square being a different color or two colors arranged in a checkerboard pattern. Plain white cake is fine with me.