Small Batch Sourdough Bread, 6/22/20

 

Small Batch Sourdough bread, Ahead of Thyme Blog- HERE

Back yard weeding April 2021

 2021 progress photos from April

November 2020 photos

 

Sourdough Chocolate Cake 6/26/20

 Sourdough Chocolate Cake, King Arthur-

Cannoli Cheesecake, 6/20/20

This. Was. Amazing.

Love Life and Sugar Blog recipe: Link Here

Rustic Sourdough Bread, 6/20/20

 Rustic Sourdough Bread, King Arthur- Recipe HERE

June 2020 cats part 2

 

Hopefully part one is posted somewhere hahahaah

4/17/21 Adventures at Pinecrest

 We had to go out to the apple store to have a new screen saver put on my phone so we made an afternoon of it.

We tried Duck Doughnuts and we were not disappointed.

I got Beachball, Cherry Cheese cake and Lemon Cheesecake. Hubby got a cookies and cream and 2 other chocolate ones.

April 2021 Cats Part 2

There aren't as many here...maybe after I clean out some phone photos I'll make a part 3 :)

April Cats 2021 part 1

 

FO: Crochet Blue Pumpkin

I have been wanting to attempt a larger pumpkin for a while and I am not disappointed :) 

I just HAD to ...

 On time for once lol

June 2020 Cats, Part 1

Sourdough Hamburger Buns, 6/12/2020

 This was such a great use of the sourdough! We were super pleased. 

Cinnamon Apple Flat Bread, 6/13/2020

Cinnamon Apple Flatbread- King Arthur

I have been using up what I can of the excessive Sourdough Discard and came across this recipe from King Arthur Flour. I have made it at least 3 times since.

Ingredients

Dough

• 1 cup (227g) sourdough starter, ripe (fed) or discard
• 3/4 cup (170g) lukewarm water
• 2 teaspoons instant yeast
• 3 cups (361g) King Arthur Unbleached All-Purpose Flour
• 1 1/2 teaspoons (9g) salt
• 2 tablespoons (14g) Baker's Special Dry Milk or nonfat dry milk
• 3 tablespoons (35g) olive oil

Filling

• 4 (907g) very large firm apples
• 1/4 cup (85g) boiled cider*
• 1/4 cup (85g) maple syrup

*Substitute thawed frozen apple juice concentrate, if you don't have boiled cider.

Topping

• 1/4 cup (46g) Baker's Cinnamon Filling or cinnamon sugar
• 1/4 cup (85g) juice, reserved from cooked apples
• 2 to 3 tablespoons coarse sparkling sugar, optional

Instructions

1. To make the dough: Combine all of the dough ingredients, and mix and knead them — by hand, mixer, or bread machine — to make a smooth, fairly soft dough.

2. Place the dough in a lightly greased bowl, and let it rise for 1 hour. Gently deflate it, and allow it to rise for another hour; it should have at least doubled in bulk, or come close to it. While the dough is rising, prepare the filling.

3. To make the filling: Core the unpeeled apples, and cut each into 8 wedges; an apple corer/slicer works well here. Cut each of the wedges into 3 pieces; you'll have 7 to 7 1/2 cups (about 27 ounces) of apple chunks.

4. Put the chunks in a shallow microwave-safe bowl, and drizzle with the boiled cider and maple syrup. Don't have boiled cider or maple syrup? Drizzle with 1/3 cup honey, 1/4 cup agave syrup, or the sweetener of your choice.

5. Microwave the apples until they've softened but still hold their shape; the time will vary based on both your apples and microwave, but start checking at 8 minutes.

6. Drain the apples, reserving the juice. Set them aside to cool while the dough is rising.

7. Lightly grease an 18" x 13" rimmed baking sheet (half-sheet pan), or two 9" x 13" pans. Drizzle olive oil atop the spray; the spray keeps the bread from sticking, while the olive oil gives the bottom crust great crunch and flavor.

8. 1. To shape and assemble the flatbread: Gently deflate the risen dough, then pull and shape the dough into a rough rectangle, and place it in the pan. (Or divide it in half, and put in the two smaller pans.) Pat and stretch to fill the bottom of the pan. The dough will shrink back; as soon as it does, cover it and walk away for 10 to 15 minutes. Return, and pat it towards the edges of the pan again. You may have to give it another rest; that's OK. Your ultimate goal is to stretch the dough to cover the bottom of the pan, with perhaps just the very corners uncovered.

   2. Arrange the apple chunks atop the dough.

   3. To make the topping: Mix 1/4 cup of the reserved apple juice with 1/4 cup Baker's Cinnamon Filling or 1/4 cup cinnamon sugar. The Baker's Cinnamon Filling will yield a richer, creamier topping. Drizzle the syrup over the apples.

   4. Cover the bread and let it rise for 1 hour, until it's nice and puffy. Toward the end of the rising time, preheat the oven to 425°F.

   5. To bake the bread: Uncover the bread and sprinkle with coarse white sugar. Bake the bread for 25 to 30 minutes, until the crust is golden brown around the edges and feels set in the center. Remove it from the oven, turn it out onto a rack, and serve warm.

   6. Store any leftover bread, well wrapped, at room temperature for a couple of days; freeze for longer storage.

Rhubarb Pie, 6/13/2020

Special request Rhubarb Pie. 

I love that I am getting more red rhubarb finally.

Lakeview Cemetery 4/5/21

Daffodils at Lakeview Cemetery

Sourdough Discard Crackers, 6/13/2020

 A super quick recipe- I just keep changing the spices I add. 

Crochet Reindeer, 12/31/2020

Another ornament a bit too large for the tree but still cute !

Evening Rainbow, 6/18/20