Tag: baking

Focaccia Bread..EASY PEASY! Is it food? Is it art?

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This post is dedicated to George Morris, who recently celebrated his 90th birthday. A man of great talent, wisdom, and character, George has been a true inspiration to all who know him. His quiet strength and generosity have made a lasting impact, and his life is a testament to the value of kindness, integrity, and dedication. It’s an honor to celebrate him in this small way.

Don’t let the name intimate you. ‘Focaccia’ bread is the easiest and tastiest bread on the planet. When you have freshly baked focaccia with pasta, chili or make a sandwich ..life is good! YUM! You can make it right in your own home! Don’t forget I said EASY!

This is the best video I found on making focaccia bread, and could not say it better. In my mind, the overnight proofing is very important. And, it breaks up the work time – another bonus. The first time making focaccia may be daunting. Make it again and again. Forget those store bought breads.

INGREDIENTS

  • 4 cups (512 g) all-purpose flour or bread flour
  • 2 teaspoons (10 g) kosher salt
  • 2 teaspoons (8 g) instant yeast
  • 2 cups (455 g) lukewarm water: Hint: combine 1/2 cup boiling water with 1 1/2 cups cold water
  • butter for greasing
  • 4 tablespoons olive oil, divided
  • flaky sea salt, such as Maldon or kosher salt
  • 1 to 2 teaspoons whole rosemary leaves, optional 

INSTRUCTIONS

  1. Make the dough: In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately overnight. NOTE: It is important the dough really be slicked with olive oil especially if you are using a cloth bowl cover or tea towel as opposed to plastic wrap or a hard lid.If you are using a tea towel, consider securing it with a rubber band to make a more airtight cover.If you do not slick the dough with enough oil, you risk the dough drying out and forming a crust over the top layer. 
  2. ·  Line two 8- or 9-inch pie plates or a 9×13-inch pan ( high sides) with parchment paper or grease with butter or coat with nonstick cooking spray. Glass baking dishes, butter is a must.
  3. ·  Pour a tablespoon of oil into the center of each pan or 2 tablespoons of oil if using the 9×13-inch pan. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Use the forks to split the dough into two equal pieces (or do not split if using the 9×13-inch pan). Place one piece into one of the prepared pans. Roll the dough ball in the oil to coat it all over, forming a rough ball. Repeat with the remaining piece. Let the dough balls rest for 3 to 4 hours.
  4. · preheat oven to 425°F. If using the rosemary, sprinkle it over the dough. Pour a tablespoon of oil over each round of dough (or two tablespoons if using a 9×13-inch pan).  Rub your hands lightly in the oil to coat, then, using all of your fingers, press straight down to create deep dimples. If necessary, gently stretch the dough as you dimple to allow the dough to fill the pan. Sprinkle with flaky sea salt/ kosher salt.
  5. Bake for 25 to 30 minutes, until the underside is golden and crisp. Remove the pan(s) from the oven and transfer the focaccia to a cooling rack. Let it cool for 10 minutes before cutting. Note: each oven temperature is different. Judge the cook time, if you are making it for the first time.

Coeur a la Creme

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—Make like PEPI LE PEU, and whip a bit of romance into your life. You can add fresh berries or a sauce.

Coeur a la creme

Coeur ❤️ a la Creme (heart of cream) Recipe

Valentines Recipe

  • Servings: 6
  • Difficulty: easy
  • Print

INGREDIENTS
6 oz. fresh goat cheese
4 oz. cream cheese, softened
1⁄3 cup honey
3⁄4 cup heavy cream
1 tbsp. confectioners’ sugar

INSTRUCTIONS
STEP 1
Make the coeur a la creme: Soak two 12″ x 12″ pieces of cheesecloth in cold water and squeeze dry. Put a 7″ heart-shaped coeur a la creme perforated mold on a fine-mesh sieve over a bowl; line mold or sieve with the cheesecloth, allowing the corners to drape over the side. Set aside.
STEP 2
With a whisk or hand-held mixer, whisk together the goat cheese, cream cheese, and honey until very smooth. In another bowl, whisk together the cream and confectioners’ sugar until soft peaks form. Gently fold the cream into the cheese mixture until evenly combined. Spoon the mixture into the prepared mold or sieve and fold the corners of cheesecloth over the top. Allow the mixture to drain for at least 2 hours, or overnight in the refrigerator

Buy Couer a la Creme bowls on Amazon for about $7.95. The original recipe calls for cream cheese. The goat cheese was a very nice combination. Pair with cake, biscuits or dry toast.👍

3 Stages to shape and drain water from the dish. ~ BlackBerry/Grand Marnier Sauce [used a 6 inch kitchen sieve with 2 layers of cheese cloth. It worked perfectly fine. ]

SERVING SUGGESTIONS

THE CLASSICS

For newby foods connoisseur, this recipe was developed in the French countryside during the Middle Ages.

This recipe is the ORIGINAL FRENCH Version. I appreciate the classics. Myself, I omit all sugar and it tastes great. A bit like creme fraiche. Fruit on its own is sweet. ‘Fructose’ is a natural sugar in fruit. The cream is sweet on its own. After making this dish by omitting all added sweetness and it is not to your liking, then drizzle honey on top. A perfect save.

Honey, savory chutney and smaller sized portions.
One with fruit already in the cheese mixture.

Maamoul Cookies ~Naturally Sweetened 🎄Christmas 🎄Treat !

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Looking for a sweet treat? When I found this buttery date filled middle eastern cookie I was inspired. Naturally sweetened with dates, which is a nutritional mammoth! Rosewater (DIY) 🌹added to this cookie is sensational! I was excited the first time I used the cookie mold. A beautiful presentation.

Date Filled Cookies

  • Servings: 12
  • Difficulty: easy
  • Print

 Ingredients 
▢ ½ cup ghee or butter (grass fed) 
▢ ¼ cup light olive oil or butter/ghee
▢ 2 ½ cups all purpose flour (may use half whole wheat pastry flour)
▢ 2 tablespoons sugar (monk fruit or sugar substitutes of your choice)
▢ 2 tablespoons rose water *easy DIY recipe below
▢ 3 tablespoons milk (start with 2 and add as needed)
▢ DATE FILLING
▢ ⅔ lb dates medjool, soft, pitted, chopped (or ready made date paste)
▢ For the "DUSTING" (optional)
▢ ->Confectioners sugar, almond flour or a mix of both.
Instructions
1. First, preheat the oven to 177°C/350°F. 
2. Melt the butter or ghee. Add oil and then mix in the sugar. In a large mixing bowl, combine the ghee/sugar mixture with flour, working them together with your fingers.Tip: Use odorless oil or only butter or ghee. Add as much flour as the butter/oil mixture will absorb and that usually varies from 2 ¼ to 2 ½ cups 
3. Add the rose water and mix it in. Next add the milk, one tablespoon at a time. Then knead it all into a pliable dough. 
4. When you add the milk, sometimes it might look like there is too much milk and the dough is sticky. But when you keep mixing it in, the milk gets absorbed. 
5. Let the dough rest for 30 minutes. Then roll out 32 portions of the dough into smooth balls. I find this easier because all my cookies more or less turn out the same size.
DATE FILLING
6 Process the chopped medjool dates in a food processor into a smooth mass. Use soft medjool date. If the dates are too dry -add water a tbsp at a time.
7 Divide the date mass into 32 portions and roll them into smooth balls. Use oil or safe food prep gloves if needed, as the dates can be sticky.
SHAPING THE DATE FILLED COOKIES
8 Take a dough ball and flatten it. Hold it in the center of your palm and cup it. Place a date ball in the center. Bring the edges of the dough together. Pinch the dough to seal well and then flatten it out. Press it into a disc.Tip: Make sure to not use too much filling, or the cookies will crack.
9 Bake for 15-20 minutes


Steps

The mineral content of DATES contributes to bone health. Dates, rich in polyphenols has anti-atherogenic, antioxidant and anti-inflammatory properties. The fiber in dates helps keep you regular and relieves constipation.

CELEBRATE! Holidays, Anniversaries, Graduation Day, All Special Events: Dust with Almond Flour (instead of sugar)

Maamoul Molds

Using a traditional Maamoul mold (<-click to buy)

  • MAAMOUL MOLD Instructions: A portion of the dough is first pressed into the mold. Then the date filling is layered on top of the dough.
  • Next, another portion of the dough is layered over the date filling and smoothed out.
  • Tap the front edge of the mold on a hard surface like a kitchen counter, and hold your palm under the mold to get the cookie that is released from the mold.
  • Well baked cookies will appear dry on the surface unlike the moist look of raw dough. Also, they will have a light tan. Dry cookie dough will crack during baking.
  • Chocolate fillings are popular. Gingerbread or almond cookies filled with pistachio, (pecans is my favorite). Fruit fillings: apricots, peach, cherries, apples and more. Add spices: cardamon, ginger or chia seeds. The combinations are endless.

Rose Water ~ DIY 🌹

Rose water 🌹 is a fragrant liquid made by steam distilling rose petals. It is commonly used in cooking and skincare due to its pleasant aroma and various benefits. Here is a simple DIY recipe to make rose water at home:

NOTE: For this recipe use 2 little dried rose buds (for rose tea) seeped in 2 tbsp hot water and cooled.

🌹 INGREDIENTS: 🌹

  • 2 cups rose petals (pesticide-free)
  • 3 cups distilled water

🌹 INSTRUCTIONS: 🌹

  • In a saucepan, combine rose petals and water and bring to a boil.
  • Reduce the temperature to simmer.
  • Simmer until the color of the rose petals has faded. 5-10 minutes.
  • Pour the water and petals through a cheesecloth (using a funnel) into a dark bottle.

VARIATIONS: You can use homemade rose water in desserts, beverages, or a facial toner. It adds a lovely floral aroma and a delicate touch to any recipe or skincare routine. My grandmother used it all the time as a toner.

Can I Freeze Maamoul Cookies?

YES -> freezer safe containers or freezer bags.

Before serving, thaw the cookies and a lightly warm oven for fresh tasting cookies. Otherwise, store in a tight container.

Date Filled Maamoul

YOGURT ~ JUST DESSERT ~ No Sugar!

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What are you having for dessert TODAY!!! YOGURT with blueberries (any fruit – apples), a handful of seeds or nuts, flax seeds, chia seeds. Whatever tickles your fancy.

Yogurt

I grew up on yogurt. The quality of your yogurt depends on the quality of your ingredients. This is such a good video I wanted to share it with you. NO SUGAR!!! ignore those recipes low sugar yogurt. BAH!!! You don’t even have to buy a yogurt maker. Notice when you have home made yogurt has a slight fermented acidic notes. Something like Kambucha. If you think it’s sour, you’ve been eating way too much sugar in your diet. I am at a point where ice cream is too sweet. I cant eat it. Take care of yourself for me! Please be good to yourself!

The next thing you want to know is ..What is the best yogurt?

HOME MADE YOGURT

NEXT BEST YOGURT: GI (Glucose Index) for GREEK YOGURT : 11. The GI for ice cream : 88!!! Replace your sour cream (GI 56) with Greek yogurt – for your baked potatoes-a side with any meal to add creaminess and balance to what you are eating. Instead of a dollop of ice cream or whip cream, use a dollop of yogurt? Note: GI under 55 is considered low.

GREEK style yogurt has the least amount of carbs.

DOCTORS AGREE
Full fat Greek yogurt is your #1 choice.
2% is the lowest percentage you want to buy.

Did You Know?

If you are lactose intolerant you can eat yogurt.

YOGURT contains lactase which is the enzyme our bodies need to break down lactose.
Yogurt is often beneficial to the lactose intolerant.

Blame The Manufacturers Then .. Blame Yourself!

MANUFACTURERS know that people like sugar. No, people are obsessed with sugar. Sugar is a preservative and enhances flavours. What would you think if I told you 70% of the supermarket shelves would be empty if sugar products were removed.

PIONEERS did not know the price you pay for sugar. Today’s ULTRA “Processed Foods” have way too much sugar. A lot of sugar is found in processed foods not as a preservative but to eat freely. Read your labels. The first ingredient in most power bars is sugar. Sugar is found in abundance from white bread, whole wheat bread to milkshakes.

Sugar Is Legal

GLUTEN FREE chocolate brownies have listed sugar as the number one ingredient written on the side of the box.

Diabetes (type 2) was diagnosed for a 13 yrs old child! !Diabetes leads to heart disease… It all starts with sugar. Since sugar is legal, we can eat as much as we like. Don’t be porous and let this information go right through you. I hope you are mindful of the dangers from sugar.

GOOD Dessert CHOICES

Fruits are an excellent sources of minerals, vitamins and enzymes. They are easily digested and excise a cleansing effect on blood. Each and every fruit is enriched with their own kinds of nutrients. And, 70% dark chocolate is full of manganese!

Home Made Clafoutis (click for recipe)

Blueberries are at the top of the nutritional food chain. I have them around all the time. If it’s not fresh, it is frozen. But, always GOOD! If you have to have sugar, be sensible about it.

15 BEST SUGAR FREE DESSERTS