Adventures with Yeast

 

 

 

 

Last week was my second attempt at baking with yeast. My first attempt was several years ago and it wasn’t what I would call a disaster, but it wasn’t really a success either.  I felt it was about time I tried working with yeast again and try to master bread making. I mean real bread, not sweet or quick breads.

My new attempt was more successful than the last one, but still had some issues. Have you ever tried using yeast before? It can be a challenge to get your bread to rise properly. I think my issue was in the shaping of the dough this time around.  I didn’t realize that you can add air bubbles by not shaping the dough correctly. Lesson learned!  My Hawaiian bread tasted delicious but was under-cooked in the middle and had a massive cavern on the inside. I’m going to try to bake the Hawaiian bread again this week and hope for better results!

Slow Cooker Baked Beans

I’ve made these baked beans twice in the last month and never got around to sharing the recipe. They were a hit for Father’s Day and the Fourth of July. I’m a busy mom, and I really like recipes that I can dump in my crock-pot and not have to worry about. These beans are perfect for a cookout or for a crowd. They also taste great re-heated.

Need a slow cooker? This is the one that I use.It’s pretty basic, with a warm, low, and high dial and no timer. It hasn’t failed me so far!

Slow Cooker Baked Beans

20 minutes

Cook Time: 4 hours

4 hours, 20 minutes

Slow Cooker Baked Beans

Baked beans with fried chicken and coleslaw.

Ingredients

  • 1 lb. ground sausage
  • 1 onion, chopped
  • 2 (28 oz) cans Bush's Baked Beans (I use 1 Honey, 1 Original)
  • 1/3rd C ketchup
  • 1/2 C barbecue sauce (I use Sweet Baby Rays Honey BBQ)
  • 3 T Worcestershire sauce
  • 2 T Soy Sauce (I use reduced sodium)
  • 1/4 C brown sugar

Instructions

  1. Chop the onion.
  2. Cook ground sausage with onion until well done.
  3. Dump all ingredients into slow cooker.
  4. Stir well.
  5. Cook on high for four hours.
  6. Stir occasionally.
http://sugaredkitchen.com/slow-cooker-baked-beans/

Baked Cream Cheese Chicken Wontons

You know, I still haven’t run across anyone that doesn’t like wontons. The beauty of the wonton is you can basically put anything inside you want. Meat? Check. Desserts? Check. Vegetables? Check.  I made these two weeks ago, and I’ve made them two more times since then.  You can have as many, or as few ingredients as you choose.

Baked Cream Cheese Chicken Wontons

14

Baked Cream Cheese Chicken Wontons

Ingredients

  • 1 Package Wonton Wrappers
  • 1 Clove Crushed Garlic
  • 1 tsp. Worcester Sauce
  • 1 T Grated Onion
  • 1 Chicken Breast, Cooked, Shredded
  • 1 8 oz Package Cream Cheese
  • Pinch of salt

Instructions

  1. Preheat oven to 400 degrees F.
  2. Combine all ingredients into a bowl, stir well.
  3. Stuff about 1 T. mixture into wonton wrapper.
  4. Pull two neighboring corners together to the top.
  5. Pull remaining two corners together.
  6. Place on greased baking sheet.
  7. Bake 10 minutes.
  8. Enjoy!
http://sugaredkitchen.com/baked-cream-cheese-chicken-wontons/

Double Chocolate Ice Cream

Chocolate? Creamy? Extra Chocolate? I’m always in the mood for ice cream, and there is something beautiful about a big bowl of chocolate ice cream. To be honest, I have a whole list of different ice creams I want to make. After the ice cream is finished in the ice cream machine, I had been putting it in my bread pan. It worked well, until I wanted to make some bread and I only had one pan. Good thing there is never a shortage of cool kitchen stuff right?

Tovolo makes these really cool ice cream containers.


They have several styles and colors. Now I can make both bread AND ice cream in the same week.

Double Chocolate Ice Cream

Double Chocolate Ice Cream

Ingredients

  • 3/4 C Cocoa Powder
  • 1/2 C Sugar
  • 1/3 C Brown Sugar
  • 1 1/4 C Heavy Cream
  • 1 3/4 C Whole Milk
  • 1 Tsp Vanilla Extract
  • 1/2 C Chocolate Chunks

Instructions

  1. Whisk sugar, brown sugar, and milk until dissolved.
  2. Add in heavy cream and vanilla.
  3. Refrigerate at least 2 hours.
  4. Stir before adding to your ice cream machine.
  5. Add chocolate chunks after ice cream is finished.
  6. Serve immediately or pour into ice cream tub or bread pan. Cover and freeze.
http://sugaredkitchen.com/double-chocolate-ice-cream/

Easy Buttermilk Pancakes

Breakfast yesterday were these simple, yet delicious pancakes. No crazy ingredients, and they don’t take all morning to put together. I love the flavor that buttermilk brings to food. I used to think it was a hassle, but I now keep a container of powdered buttermilk in the back of my fridge. If you don’t have powdered buttermilk, don’t fret. There are other ways to ‘make’ buttermilk.

See this post if you need a quick, two ingredient buttermilk recipe.

Easy Buttermilk Pancakes

Easy Buttermilk Pancakes

Ingredients

  • 1 Egg
  • 1 1/4 C Flour
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/4 C sugar
  • Pinch of Salt
  • 1 T Coconut Extract
  • 1 1/4 C Buttermilk

Instructions

  1. Combine all dry ingredients.
  2. Add egg, coconut extract, and buttermilk to dry ingredients.
  3. Heat up a skillet with butter or vegetable oil.
  4. Use a 1/4 measuring cup to measure pancake batter.
  5. Cook pancakes.
http://sugaredkitchen.com/easy-buttermilk-pancakes/