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Tag Archives: Flour

A Chocolately, Pumpkiny TWO Ingredient HUG

Who doesn’t like two ingredients recipes? Seriously, I’m always curious about these ideas. I read the “recipe” and ask myself………. “really?”

Like, “Could it BE just that easy??”

Ok, I didn’t actually ask myself that. I just thought “Hey, seems like a cool idea that I need to try”.

I’ve tried other minimal recipe desserts before like THIS one. Oh, and  remember the CHEATER COBBLER? That one as was a two ingredient recipe as well. Both of those recipes turned out pretty damn well, I have to say. ESPECIALLY the Cherry Chocolate Cake. Oh lawdy, was it good!

So in the spirit everything pumpkin this season, I bring you another two ingredient, Thanksgiving/fall/pumpkin themed type recipe that seriously makes you want break out the sweat pants and fuzzy slippers, and get ready for the coming hibernation.

Alright! First up, here’s your ingredients!

One Chocolate Brownie Mix (any brand you prefer)
One 15 ounce can of Canned Pumpkin (or Pumpkin Pie Filling)

That’s it! I know, it’s easy isn’t it? I love easy!
(don’t go there.)

Moving on, here’s the photo of the ingredients:

pumpkin brownies 3

*NOTE: In the photo above, you’ll see that I bought the 540ml (18 ounce) can because that’s all they had. I weighed 15 ounces and it came to roughly 3/4 of the can.  Please keep this in mind when making your own, and adjust according to the can you buy.

Here’s how you do it!!

1. Preheat your oven to 350!

2. Empty the box of brownie mix and about 15 ounces of the pumpkin pie filling into the cake mix and mix together.

I know, pretty difficult so far, right?

pumpkin brownies 4

3. Now, you don’t need it, but I happen to seriously love anything pumpkin spice.

So you can add up to a teaspoon of pumpkin spice to the mix to “make it sing”

( I DESPISE that term, but it’s really the only word I thought appropriate to explain what I”m trying get across).

So I added 1/2 a teaspoon.

Twice. :)

pumpkin brownies 5

4. Next, pour the mixture into a parchment lined 9 x 9 or 8 x 8 pan. No parchment?

No problem!

Grease the hell outta the pan, and you’ll be fine.

pumpkin brownies 6

So the recipe that I followed which is here, calls for baking the brownies for 25-30 minutes until set. I found that I had to double that time to make it work, so you might wanna keep an eyeball  on the pan just to make sure it’s baked thoroughly. No one likes raw brownie dough…… I think anyway. Maybe it’s like a raw cookie dough concept?  Meh, not for this chick – I like my baked desserts… BAKED.

When a toothpick or knife inserted comes out clean, you’re good to go.

Let cool COMPLETELY before you decide to frost or sugar these babies.

pumpkin brownies 7

Ok. So let me tell you, this isn’t your typical brownie. It’s more dense, and has a soft pumpkin flavor mixed with the chocolately goodness of the brownie. Be warned though, my gorgeous reader. If you like the flavor of chocolate, this chocolate brownie with the chocolate frosting can quell any chocolate craving you might have. HOWEVER, the denseness of these brownies from the pumpkin seem to almost intensify the chocolatey taste to the point that well,… it’s teetering on craziness.

I ADORE chocolate, and ONE small brownie with the frosting was enough to lull me into sweet, dreamy chocolate land, where one might be tucked into their chocolate bed and given chocolate kisses and yummy chocolate hugs sprinkled with warm pumpkin spices.

Yes. It’s like that.

JUST like that.

Yeaaahhhh.

It honestly seemed like a good idea at the time…….

So in the whole spirit of low carbing, sometimes I get these……..um…… “brilliant” ideas. Yes my dear readers, let me introduce you to “breaded” low carb mozza sticks!!

Yummmmy!
Easy Peasy, right?
Let me show you how!!

In one container large enough to fit your average mozza stick, place a few tablespoons of almond flour.

mozzasticks1
In another container, one beaten egg.

mozzasticks2

In the last container, place a few tablespoons of coconut flour, and season it really, really well. I used seasoning salt, pepper, and other seasoning that suited my fancy at the time…. cuz I AM fancy.

mozzasticks4

In a nice, super hot pan with oil (don’t let it smoke), place your “breaded” mozza stick and keep an eye on it. Keep flipping OFTEN, so it can brown nicely on all sides.

mozzasticks6

Yep. Goooooooooood idea on paper folks.

But really?………………………..

BIG FAT FAIL.

mozzasticks7
JUST DON’T DO IT..
Back to the drawing board.

KickYourAss Gingerbread Cookies

Short and sweet today. I have found THE very best Gingerbread Cookie recipe. EVER. This was probably handed down, mother to daughter for centuries, who originally got it from the gingerbread inventor themselves. They are THAT good.

Trust me on this all my proper gingerbread challenged friends –  Make this.

You can shower me with your thank you’s later.

KickYourAss Gingerbread Cookies

1 cup        Butter, softened
1 cup        Brown sugar
1 cup        White Sugar
1/2 cup     Molasses
1               Egg
3 cups      All Purpose Flour
2 tsp        Baking soda
1 tsp        Cinnamon
2 TBS      Powdered Ginger
1/2 tsp     Allspice
1 tsp        Vanilla

Preheat oven to 375.
Cream together sugars, butter, molasses, egg, and vanilla.
In a separate bowl, combine flour, spices and soda
Add dry to wet ingredients, and combine thoroughly.
Scoop onto baking sheet in nice sized rounds

Bake for 8 – 10 minutes, depending on your baking sheets. Just keep an eye on them. They will be thick and soft when you taken them out, but on cooling, will flatten, firm up and become crunchy on the outside.

These cookies are so good. Sweet, crunchy on the outside but chewy on the inside. The two tablespoons of ginger is AMAZING in them, makes them nice and spicy with gingery goodness!

gingercookie
Sorry about the quality of the photo… it was a phone pic!

Fantastic Forkin’ Foccacia (foto filled!)

cutbread2

Just LOOK at that amazing carby goodness.

It’s so good, it would bring you to tears, and you’d be crying, “whyyy.. WHYYY is this sooo damn good?”

It’s good because I made it. Listen, there’s no shame in my game when it comes to creations of the bready sort. (except for some hotdog buns I made the other day. CRUNCHY. Lots of shame there.)

However brothers and sisters,  the good news is, is that YOU can be a culinary carby wizard too.

Alright, ok ok. Truth be told, I’ve been making this bread recipe for about a year or so now. So I was pretty confident that it would be damn good. What, you expect me to use an untested recipe for my VERY FIRST COOKING TUTORIAL??

The head’s not just a hat~rack, friends.

Ok, here we go:

The recipe is SUPER damn easy. Trust me. A monkey can make it, and most likely probably has.

The recipe will be posted at the end of the tutorial. Until then, sit back, follow along and enjoy the thrills and spills of this pictorial instruction.  Btw, I forgot that I was actually doing a tutorial when I started making this bread, (yes. I know. It’s my first time ok??) and forgot to photograph the yeast in all it’s bloomy and foamy glory. Oh well. You guys are geniuses anyway and can figure that shit out. So, the pics begin at the whole magic of the mix~master part.

FIRST STEP: Dissolve 1 tablespoon of sugar in 2 cups of warm water. Then add 4 teaspoons of yeast. I used Fermipan regular yeast. Let it sit for ten minutes.

STEP TWO: Combine bloomed yeast and all other ingredients in bowl. Add herbs into the mixing dough at this point. I used rosemary because I LOVE rosemary, but you can use any italian type herb you’d like.

bread1

STEP THREE: After removing from bowl, knead dough (like, 10 times maybe) into a ball. Lightly spray or grease the bowl so it doesn’t stick as it rises. Replace, and cover with a nice clean tea~towel (mine was all brand new and creased. I love new.).   Put in a warm cozy place so all those itty bitty bacterias can fart their butts off and make your dough rise. Time 30 minutes.

bread2

Thirty magical minutes later:

breadproof

STEP FOUR: Punch down dough and divide in half.

dividebread

STEP FIVE: Take half the bread ball and roll into a rectangular shape to fit the baking pan………

breadpan

…………………that you lined and greased while the dough was rising. Oh, I didn’t include that step, you say? Well, I’m KINDA including it now, and remember, you’re all geniuses people, .. do I really NEED to?

Ok, I need to. Line and grease a 9 x 13 baking pan with parchment paper. Sigh.

Put the said doughy rectangle into the pan.

Also:  With the other half of the bread, divide it into 8 pieces and roll them into balls. Score the top of the bun with a knife. I think they look like little bums in this photo.
Place on a different pan, lined with parchment paper.

buns1

Cover both and let it rise again for 30 minutes. Preheat your oven to 350, and go clean up your damn kitchen.

30 glorious minutes later:

breadproof2

STEP SIX: Take thy fingers and starting from the top, poke some holes all the way down the top of the dough. Not too deep, but not too shallow either.

Here, like this:

dimpleddough

STEP SEVEN: Ok, so now is the yummy part. Lightly sprinkle some olive oil over the top. Top with any topping you’d like. I used sundried tomatoes, parmesan cheese, shredded asiago cheese, and black olives. I also sprinkled italian seasoning and coarse salt as well.  If you google foccacia toppings, you’ll see a cornucopia of ideas.

Looky:

toppedbread

STEP EIGHT: Slide it into the oven and let it bake for 30 minutes or until nice and golden brown.

(Don’t forget to put the buns in the oven too!)

Like this:

bakedbread

and like this:

baked bun

Wait ten minutes and you can take it out of the pan if you wish to cool further. I didn’t. I left the sucker in there. It was fine.

2~bite Review:

cutbread1

Now, as for the foccacia, my initial thought was that I burned the sundried tomatos,

but my taste test reviewers said they didn’t think so and that they didn’t taste burnt. I’ll go with that opinion.

Ok, again, truth be known, I actually had a PIECE of this bread, not just two bites. But lemme tell ya friends and neighbors…. this foccacia literally made me say “OMG” out loud to no one but my dog. He looked at me like he wanted to try it too. (He did.)

Warm, soft and yummily bready on the inside. The top was a bit crunchier and with the taste of the cooked crunchy cheese, black olives and coarse salt combination, it REALLY made my day. The top was still soft-ish from the sprinkling of the olive oil so it wasn’t like, cracker crunchy if that’s what your thinking.

Oh but good gawd it was good!!

For Real.

Phew! I wanted to eat another 2 pieces but I refrained and brought it to a family bbq instead.
They loved it.

This recipe is really easy to do, and really versatile. You can leave out all the herbs and such and just make a regular loaf of bread, or roll it out and make pizza crusts. You can add another few tablespoon of sugar to the water, and it will result in a sweeter type of bread that you could roll out, spread cinnamon and sugar on, roll it up and cut into slice to make cinnamon rolls.  The possibilities are endless. ENDLESS!!

So, I’m going to give this bread recipe a 10/10 because it’s so tasty, easy, and versatile.

Go forth and BAKE BREAD lovelies! (Recipe below)

blueforkinfoodiestamp

Easy Basic Bread Recipe

5 cups of white flour
2 cups warm water
1tbs sugar
4 tsp Yeast
1/4c oil
1tsp salt

Dissolve sugar into warm water. Add yeast. Let proof for 10 minutes.
Add flour and the rest of the ingredients. Mix or knead until dough is elastic and smooth.
Spray/grease bowl and cover to rise for 30 minutes in a warm place.
After 30 minutes, punch down and shape into whatever application your using the dough for (ie, bread, pizza crust, buns, etc)
Cover and let rise another 30 minutes.

Bake at 350 for 30 minutes (usually) and/or golden brown.