Tag Archives: flour

Walk it

Sweet Potato Biscuits


I’ve posted before about how much I love the Farmer’s Market at my office, the market which will be ending for the season in two weeks – eek!  I’ve tried out so many different varieties of tomatoes, apples, and random greens that withdrawal is rather likely at this point.   A few weeks ago, Mark at Chocolates and Tomatoes (yep, still obsessed with the awesomeness of the name) tossed me the LARGEST sweet potato ever.  Not even joking, this beast was the size of my arm from wrist to elbow – total insanity.  He also challenged me to do something different with it, which really got me thinking.  It also had me asking around the office for ideas as I’ve already done a lot with sweet potatoes.  In the end, it was a suggestion from a coworker to do a sweet potato bread that had me thinking about drop biscuits.  Some quick googling gave me great information about all the different types of biscuits and with I decided to go with a quick rise drop biscuit – mostly because rolling dough is just never a good idea for me.

Walk it

Serves: Yields around 12 biscuits


1/2 lb sweet potato, quartered and peeled

3 cups flour

2 tbsp baking powder

3 tbsp unsalted butter

1 cup milk


  1. Bring a small pot of water to a boil along with the quartered sweet potato. Cook until potato is soft, then drain and rinse with cold water.
  2. Preheat oven to 425
  3. In a medium bowl sift together the flour and baking powder, cut in the sweet potato using two knives. The dough should form pea sized balls.
  4. Form a well in the middle, and pour the milk in to the well quickly mixing in the dry ingredients until just wet.
  5. Drop a walnut sized amount of dough on to cookie sheet and repeat to form 12 biscuits. Bake for 15-20 minutes, or until biscuits are golden brown.
  6. Allow to cool on pan for a few minutes before removing to a rack. Serve and enjoy!

The sweet potato I was gifted actually produced three times what I needed for this recipe, so the rest of the puree was frozen and used to make sweet potato gnocci.   As for the milk in the recipe, if using dairy based be sure to use whole or 2% – while for non-dairy a full fat coconut or almond milk marked “plain” will work the best.  I hesitate to suggest soy milk due the lack of fat, which is the same reason I would avoid a 1% or skim milk.

Out in the Rain

Peach Dutch Baby

Peach Dutch Pancake

There is nothing like a good rain storm to make everything seem fresh and new and wonderful.  There is also nothing like waking up on a rainy day to the smell of peaches and cinnamon – or baking something that smells like cinnamon and peaches!  Hurricane Arthur decided to chill off the coast a few days ago and while I waited for the heavier bands to go away I decided to make my hubby a delicious (and not so nutritious) breakfast featuring fresh peaches.   I’ve had dutch babies before and while I thought I made them before apparently that was not the case – so husband was quite surprised by the fluffy breakfast item.

Out in the Rain

Serves 2-3


2 tbsp unsalted butter

2 eggs

1/2 cup milk

1/2 cup flour

1/4 tsp salt

2 peaches, pitted and sliced

1 tsp cinnamon

1/4 tsp nutmeg


  1. Preheat oven to 400. Place the butter on a 10 inch tart pan and preheat in the oven.
  2. Whisk the eggs until foamy in a large bowl before adding the milk, set aside. Blend the dry ingredients together in a small bowl then quickly blend with the wet ingredients until just mixed.
  3. Toss the sliced peaches in the cinnamon and nutmeg, once the tart pan has been preheated align the peaches on the bottom. Pour the dough over top and then bake for 20-25 minutes or until the outer rim is golden brown.
  4. Remove and Serve!

I enjoyed mine “naked” but powdered sugar would be a great addition to this treat for those who like things on the sweeter side.   I’m sending this over to /52weeksofcooking for their pit fruit challenge – and as a bonus this recipe would also work fantastically with cherries and other pit fruits.  In fact I might give a cherry version a try this weekend – regardless of weather!

Bottom of the Pit

Salted Rosemary Pretzel Buns

Pretzel Buns

I’m really hoping that with this last round of snow Mother Nature is finally done with winter – I’m ready for cherry blossoms, green grass, and spring vegetables!  We had a brief glimpse of spring over the weekend, to include the sighting of a few tulips, but now the world is again covered in a white blanket.  The only positive about winter continuing is that it gives me a little more time to plot out my spring recipes, to include the conquering of a few more new-to-me vegetables.  Today’s post however is not a veggie post – it’s a post about a delicious treat that is best enjoyed while walking down the city street (or at a ball stadium).   Pretzels might not the THE street food that everyone thinks of, but when I saw the challenge on /52weeksofcooking my mind went to pretzels.  Maybe because they are one of the few vegetarian items readily available from conventional street vendors, as I was trying to avoid caving in to the temptation of recreating something from a more modern food truck.

Bottom of the Pit

Serves: Yields 6 Buns


2 tsp bread machine yeast

2 1/2 cups all purpose flour

1/4 cup white sugar

3/4 tsp salt

1/2 tbsp olive oil

3/4 cup warm water

2 tbsp baking soda

1 cup HOT water

1 tbsp kosher salt

1 tbsp fresh rosemary


  1. Mix the yeast, sugar, flour, and salt in a large bowl. Form a well in the middle and set aside.
  2. In a small bowl mix together the olive oil and water and slowly pour in to the well. Quickly mix all the ingredients and then kneed for 5-7 minutes on a flat surface.
  3. Lightly oil the large bowl and place the dough in the bowl, rolling the dough around to cover in oil. Cover the bowl with plastic wrap and place in a dry/warm location for an hour, or until dough has double.
  4. Combine the baking soda and hot water in a shallow bowl or saute pan.
  5. Divide the dough in to 6 balls. Remove the balls out at time, keeping the others covered in the bowl. Roll the dough out to form a snake like shape, then twist and form a bun.
  6. Dunk in to the water/baking powder mix then place on a lightly greased cookie sheet and repeat for remaining dough. Top with the fresh rosemary and kosher salt.
  7. Place pretzels in oven and heat to 415. Bake for 10-15 minutes.

I can easily say the hardest part of this recipe was figuring out the right way to form them.  Since that didn’t really work for me I decided to twist them in to a bun shape – which turned out fantastic.  The quick baking soda bath gave them their distinct outer shell while the bun insured the inside was soft and moist!   Now it’s back to doing an anti-snow day since rumor has it more is coming on Tuesday…

Chasing Relentlessly

Sourdough Bread


I missed Random Recipes last month thanks to a total spaz on my part so I made sure to get to work on my recipe this month as soon as I got back.  This month the theme is “bread” and as I only have one bread book I knew that was the one I was working with.  As for the recipe it was randomly selected my a friend who was coming for dinner, who requested sourdough.  Once I was narrowed down to the sourdough section I had my hubby pick the page number which led me to the basic Sourdough Bread.   This is a bread I have made many (MANY!) times because it is simply amazing.  I’ve had my sourdough starter going for a few months now so every loaf is getting better and better.    Gunther, as my sourdough is loving called, might not be the fanciest starter on the block but he’s the first I’ve had survive past the few month so he’s a winner in my book.   One day I might attempt to make a loaf fully by hand but until then I’m a HUGE fan of my bread machine and use it at least once a week.

Chasing Relentlessly


3 cups flour

1 tbsp salt

2 tbsp white sugar

1 cup starter

2/3 cup 2% milk

2 tbsp margarine

1 1/2 tsp bread machine yeast


  1. Place all ingredients in bread machine per instructions, for mine it's dry first then wet with yeast in a special compartment.
  2. This makes a medium sized loaf (1 1/2 lbs) and for best results use the timer, adding at least 3 hours.
  3. Once finished allow to set for 20 minutes before cutting in order to prevent the bread from collapsing. Enjoy!!

This bread can easily be enhanced by adding various herbs and spices to the dry ingredients – my favorite is 1 tbsp of dry oregano but a combination of thyme, rosemary, and basil also gives amazing results.  As for serving the bread I’ve used it for everything, it makes an outstanding sandwich bread and if it lasts long enough it also makes a delicious french toast.  For more bread recipes be sure to check out Belleau Kitchen and the rest of May’s Random Recipe entries.

Here to Make

Caramel Chocolate Chip Cookies

Caramel Chocolate Chip Cookie

I’ve been trying to be good, honestly I have, however the theme this week for /52weeks is guilty pleasures – which just screams for being bad.  I debated between the large range of foods I’m suppose to be avoiding right now: espresso brownies, 5 cheese manicotti, double fudge cupcakes, donuts, essentially the shopping list of every kid.  In the end I did decide to go with something sweet, but not as decadent as the Molten Lava cake that was the first runner-up.   I also decided to make my own caramel sauce in order to take things to the next level.  I had seen the caramel in slow-cooker recipe on Pinterest for months now, but had a feeling it was going to be more of a Pinfail so had blown it off.  Yesterday however I decided to finally give it a try, figuring that if it failed I had plenty of time to buy some caramel.  Success!  Total and complete success!  In order to avoid the rust rings a few people seemed to encounter I poured the sweetened condensed milk into an empty jam jar with a very secure lid.  Just popped that in the slow cooker with enough water to cover and let it go for 8hrs on low.  Once I let the caramel cool it was time to get to work on the cookie dough!

Caramel Chocolate Chip Cookies

Serves: makes 6 dozen cookies


2 1/4 cups flour

1 tsp baking soda

2 sticks butter, softened

1 cup white sugar

1 cup brown sugar

2 large eggs

3 tbsp vanilla

1/2 tsp salt

2 cups chocolate chips

1/4 cup caramel


  1. Mix together the flour and baking soda in a small bowl, set aside.
  2. In a large mixing bowl cream together the butter and sugars. Add the eggs one at a time, continue to mix well and add the vanilla and salt. Slowly add in the flour mixture and mix well.
  3. Stir in the chocolate chips.
  4. Preheat oven to 375
  5. Use parchment paper to roll out the caramel in to multiple long snake like shapes. Cut into 72 pieces, each smaller than a pencil eraser. Form the cookies into 2 inch round balls, then push the caramel in to the center, then cover with dough.
  6. Bake for 11 minutes. Enjoy!


If the caramel starts to melt from handling place in the freezer for 2 minutes, then re-roll.


I have a feel this caramel sauce would also go great with a dark chocolate cookie or turned in to a variation of a toffee cookie.  I’m going to have to forget how easy it was to make the caramel, otherwise it will become a regular occurrence which is just not a healthy thing.  These were a great treat at the end of my Downton Abbey viewing party – now just need dates for Season 4!