Cinnamon-Chocolate Chip Bread
Hi guys! It’s been a while, I hope I’ve been missed! I apologize for my absence, and to make it up to you, I’m going to share my favorite recipe of the moment…Cinnamon-Chocolate Chip Bread, adapted from the King Arthur Flour website. This is a cross between a coffeecake and a yeast bread, and it’s AWESOME! I love the combination of the cinnamon chips and the chocolate chips, and the dough (batter?) is easy to put together. A slice of this bread, along with a glass of milk or cup of coffee…it just doesn’t get much better for me on a chilly afternoon!
Continue reading “My Cinnamon-Chocolate Obsession”
Old Fashioned Beef Stew
Northeast Ohio has been a little chilly the last few days, so I decided to take advantage of that and make one of our favorites, Old Fashioned Beef Stew. This is super easy to put together but needs to cook for a few hours so the meat is really tender.
Continue reading “No Need To Stew About Dinner”
I got the great idea to tackle rye bread. Mostly because when I mentioned the idea, people got kind of excited about it, and I like to be a hero. Who doesn’t? I tried 3 different recipes. The first one was so bland that you couldn’t even tell it was supposed to be rye. The second recipe called for a sponge that had to sit for 3 days prior to bake day. It was better and looked more traditional, but still not wow-worthy. I finally decided to take one for the team, and try the recipe that sounded weird and messy and I think maybe, possibly, potentially this is it! The recipe is adapted from Bernard Clayton’s “New Complete Book of Breads” that my sister Michelle gave me for Christmas.
This is a little messy, a little weird, but only a little more work. This recipe calls for a “rye sour” which is basically a starter or a sponge, but includes an onion (!) which makes all the difference in the world. For the complete recipe, click the “Read More” link.
Continue reading “Good Thing I Have A Rye Sense of Humor”