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Thursday, July 29, 2010

Seedy bread

So in my previous post I had mentioned how I've been baking bread instead of buying bread from the grocery store. The breads that I had made thus far where all using white flour and all tended to be a little too dry for my liking. I'm not sure if it is the recipes or if its the white flour but I thought I would make my own recipe to see if I could fix the problem.
First off, I decided to make a healtheir bread using half wheat and half white flour for a nuttier taste as well. I didn't want it to be just some plain boring ole wheat bread, so I added flaxseed for added flavor and since I have IBS this helps my digestive system regulate better. I also put in some poppyseeds for a splash of color and I threw in 1/4 cup of unsweetened applesauce to see if it would help put moisture in the bread. Also, I've started using Agave nectar in some of my baking and to be honest, I love it SO much more than regular sugar! So I added some agave nectar for a hint of sweetness and to help preserve the bread a little longer. It came out really well and it is such a soft bread and I don't feel as bad eating more of it because it is made from wheat. ;-) I'm a carb girl that is for sure!
(2 lb loaf)
1 1/2 C warm water
1 Tbs olive oil
3 TBs Agave nectar
1/2 ts salt
2 1/4 C Whole wheat flour
1 1/4 C A.P flour
1/4 C unsweetened applesauce
1 1/2 Tbs flaxseed
1 1/2 Tbs poppyseeds
2 ts actie dry yeast
Put ingredients into bread machine in order listed. Oh so delicious!

Thursday, July 22, 2010

Useless Bay Coffee

The boys and I went up to Langley just south of Oak Harbor, about a 45 minute drive from our house to meet up with my mom and stepdad for breakfast while they were up in Seattle for an art show. From the second we drove down 2nd street in Langley, I noticed the amazing Useless Bay Coffee Company and that they also had live music and roasted their own coffee! I whispered to Brandon that I needed to check this place out after breakfast and wished that we had actually had breakfast there instead.
Since I am still nursing, I only drink decaf because I usually in all honesty drink about 5 cups in one sitting and I don't want to overload Benton on caffiene. lol. Anywhos I got their Organic Decaf Swiss Water blend and I seriously forgot how good coffee can just make me melt and make my morning THAT much more enjoyable. I wake up and look forward to after my workout when I can read my bible and enjoy my comforting cup(s) of coffee. :-) makes me get through my day that is for sure. I love starbucks but Useless Bay Coffee stumps them for sure. I can't wait until I can purchase their beans online because with the baby, it will be hard to drive 45 mintutes just to get coffee though Brandon and I have already decided to return to Langley and discover the precious little town some more when we get a chance when he's home again.
Until then, I wonder how long this bag will last me. Probably not for very long. Bummer!

nana smores cupcakes!

Ever since Brandon got back from deployment, I've gotten my baking groove back. And I'm lovin it! Granted, I end up eating more of what I make than Brandon does. I don't know how he has so much self control! I'm like an eating machine. If its around, I'll eat it. I've actually started making bread again using my bread machine instead of going out and buying bread thats definitely not as tasty. I would rather not use the bread machine but with the little time I have hands free of baby, it just isn't doable. I guess its doable for a super mom and I haven't quite figured that part out just yet!

I've been wanting to make a smore type cupcakes for sometime now but I just didn't feel inspired to do it until this past week, plus having Brandon home helps because I am less prone to eat all of it. hahaha. Bananas are my favorite fruit and I love it in pretty much any baked goods, so in essence it would just make a cupcake THAT much better in my opinion! As soft and moist as cupcakes are already, the bananas definitely make it THAT much softer and that much more moist. The toppings of graham cracker crumbs, mini marshmellows and chocolate chips transports me to the backpacking trip Brandon and I did back in Georgia, minus the flood we were in, and the ticks, and the cold and wet shoes and socks and the sparse dry twigs to make a fire. So all in all, only the good part of a backpacking trip bundled in a little package. Ahh...delicious!
Preheat oven to 350 degrees Celsius
1 1/2 C All purpose flour
3/4 C Sugar
1 ts baking powder
1/2 ts baking soda
1/4 ts salt
1/4 C melted butter (unsalted)
3 overripe bananas-mashed
2 large eggs
1/2 C Chocolate chips-semisweet
Buttercream Frosting
1 stick (1/2 C) of unsalted butter
1 lb confectioners sugar
1 Tbs milk
1. Combine all the dry ingredients except the chocolate chips together in a large bowl, make a well in the center of the dry ingredients
2. In another bowl whisk together the melted and cooled butter, eggs and banana and pour into the well in the dry ingredients.
3. Gently fold together until just combined and add the chocolate chips and fold with a few more strokes.
4. Put cupcake liners into muffin tins and fill liners with batter evenly.
5. Bake for 20-25 minutes and let cool on wire rack completely.
6. Beat butter till white and creamy with paddle attachment then add confectioners sugar and beat on lowest setting and add milk a little at a timel till it is the consistency you want for the frosting.
7. Dip cupcake into graham cracker crumbs and then decorate with mini marshmellows and chocolate chips.
8. Stuff it in your face! YUM!