We tried this pretzel shortbread recipe yesterday and it is already almost gone. It is the perfect combination of sweet and salty… super delicious!
Archive for the ‘recipes’ Category
Today we held a spooky halloween-themed recital for our music students. It was a great success! We went a little crazy with the decorations. That extra hour this morning really came in handy.
The main attraction was the dining room ceiling covered in spiderwebs and giant spider. Thomas worked pretty hard on this and it looked awesome.
After everyone performed, we had a little reception. We told ourselves we’d try to take pictures of all the students this time, but we were both running around too much. This photo is from after the recital… some poor kids were too revolted by our food to eat a thing. Ha!
On the menu: cheese fingers…
Red velvet cupcakes with flies and spiders on them…
Hot dog mummies…
And monster mouths. These were supposed to have tons of teeth – almonds – but students started arriving, so they each just got 2. They don’t really look like mouths.
Too bad we didn’t get a picture of the frozen hand in the punch. That was pretty sick too.
It was a fun day and we really enjoyed seeing our little students perform. Maybe this Halloween recital will become a new tradition.
Combine 7 cups of dry granola ingredients in a large bowl. Of that 7 cups, about half should be rolled oats. The rest can be what you want: dried fruit, chocolate pieces, nuts, seeds, wheat germ, trail mix, coconut, whatever you like. A spoonful of cocoa powder is good in there too.
Warm one can of low-fat sweetened condensed milk in the microwave for 30-60 seconds, until it is thin enough to stir easily. You can add a giant spoonful of peanut butter too.
Add the condensed milk mixture to the granola and stir well.
Grease a 9 x 13 baking dish and press the mixture down firmly with a spatula. Bake for 45 minutes. Let it cool completely before you cut it up. Have a great day!
3 cups (15 oz) unbleached all-purpose flour
1/4 teaspoon instant yeast
1 1/2 teaspoons table salt
generous 3/4 cup (7 oz) water, room temperature
generous 1/4 cup (3 oz) mild flavored lager *we used Yuengling! or you can use fake beer!
1 tablespoon white vinegar
1. Whisk flour, yeast, and salt together. Add water, beer, and vinegar. Stir with a rubber spatula until a shaggy dough forms. Cover bowl with plastic wrap and let sit at room temperature for 8-18 hours. *or 20… Gina forgot about it while she was out shopping
2. Lay a sheet of parchment paper in a 10 inch skillet and spray the paper with cooking spray. Knead the dough on a lightly floured surface 10-15 times *that’s like 30 seconds yall, this is so easy! Shape into a ball and place it on the parchment in the skillet. Cover with plastic wrap and let rise for 2 hours. It will rise into a nice shape because of the shape of the skillet underneath.
3. About 30 minutes before baking move your oven rack to the very bottom, place your cast iron dutch oven pot and lid in there to preheat, and heat the oven to 500. Flour the top of the dough and make one slice in the top.
4. When the oven is ready, pick up the dough using the parchment paper and lower it in to your hot dutch oven. Put the lid on the pot (let excess parchment hang over the pot edge) and lower the oven temperature to 425. Bake for 30 minutes.
5. Remove the lid from the pot and continue baking for 20-30 minutes. Then remove from oven, lifting the bread out by the edges of the parchment paper, and let it cool on a wire rack for 2 hours.
Do y’all like hummus? We do!
- 1 can chick peas (aka garbanzo beans), 1/2 of the water drained and set aside
- juice of 1 lemon
- half a clove of garlic… trust us, you don’t want any more than that
- 2-3 spoonfuls of tahini
- 2 spoonfuls of olive oil
- salt and pepper
Put everything in the blender and mix it up! If it’s too thick, add some of the water from the can of chickpeas. You can also add some roasted red pepper.
We had to figure out this tahini business. It’s expensive and hard to find (we located it near the peanut butter in the store) and it but you only use a few spoonfuls at a time so it lasts for months and months.
Enjoy your healthy snack.
Wow guys, you should try eating couscous for breakfast. The recipe is a little wierd, especially the part where you steep a tea bag in the simmering fruit…
And you have to get past the idea of eating dinner food in the morning. But it’s delicious! We’ve had it a couple of times now.