No Kneading Required- Almost Whole Wheat Rustic Bread, great for fillings #Recipe

This is a simple and super easy baked bread that uses part All-Purpose flour and part White Whole Wheat flour. It’s a blend that goes perfectly with fruit and even soft cheese with fruit based spreads. No kneading required and the bread lasts about 5 days in the fridge. I literally just pull the ounces I need and bake fresh bread when needed. It makes it look like I worked really hard in the kitchen!  This is the base recipe and you can make it go savory or sweet by what decide to fill it with.  You can also just have it as is and it goes great with ham!

Let’s Begin…..

• 2 1/4 cups of All-Purpose Flour
• 1 cup of White Whole Wheat Flour
• 3/4 tablespoon of Kosher Salt
• 1/2 tablespoon of Yeast (Active-Dry)
• 1 1/2 cups of warm Water (105 to 110 degrees)

Simply add the flours in a bowl, the salt and yeast. Whisk until blended and then add the water.

Flours, salt and yeast

Whisk until blended

With a wooden spoon or one that has the “umph” to withstand a few strokes, mix until blended. I usually do it for 1 to 2 minutes and if the dough seems too dry, add a teaspoon of water until you get a sticky consistency.

Sticky dough

Cover with plastic and then proof for 2 hours

 

Then simply cover lightly and allow the dough to proof for 2 hours.

During proofing

Reaching 2 hour mark

Dough was done. You can softly punch it down or leave it as-is. I like to leave it but sometimes for a denser texture, I will give it a small push.

I recommend a overnight rest in the fridge for better taste and it allows the bread flavor to mature nicely and hydrate properly. The next day just take out what you need. I pull out about 5 1/2 ounces to make a small sized loaf that is good for 2 people, plus leftovers. Allow the dough to rest for 10 to 15 minutes and then make your creations! Allow the shaped loaf to rest and proof for about 20 to 30 minutes and then comes the baking. Brush the loaf with warm water and sometimes I even add a touch of Maple Syrup to mine to even olive oil if I am making a savory loaf. Brush the loaf and then slash (2 or 3 should do). Then bake at 450 degrees until done. Mine takes about 20 minutes.  Allow the loaf to cool before cutting.  I allow 30 minutes unless a “squirrel” attacks my bread because he could not wait.  The squirrel is usually also called a husband 🙂

 

 

Blueberry Maple Rustic Bread-

• 9 ounces of Almost Whole Wheat Rustic Dough recipe above
• 1/8 cup of dried Blueberries (I use no sugar ones- Bob’s Red Mill)
• Drizzle of Maple Syrup
• Warm Water with a touch of Maple Syrup for “wetting” the loaf before baking
• Dusting of Turbinado Sugar

 

Simply hydrate your berries and some people use warm water,

others like to add flavor by warming some juice and allowing the blueberries to hydrate in that. I went for water because I could not decide what juice to use and since it was late at night, my brain was starting to turn off. I bloom the berries for about 15 to 20 minutes. I then grabbed about 9 ounces of dough from the fridge and let it rest for about 10 to 15 minutes.  Slowly begin to shape, sort of flattening and pulling softly until I get the desired shape and length.

Between 9 and 10 ounces of dough

After dough rests, just softly flatten out so you can fill

Then simply drain the blueberries and drizzle the maple syrup. I then rolled, leaving the flap side down.  You then just make sure the end (tips) are the shape you desire.  I went with a pointy look.

Rolling leaving the flap down (bottom side)

Shaping tips and I had a little extra dough, so I did a scroll design

Allow the bread to proof for 20 minutes and then wet, slash and sprinkle the turbinado sugar

I got crafty and pulled some dough out to give it a scroll design on top but you don’t have to :).  Let the loaf relax (proof) for 20 minutes. Time lapses and I brush the loaf with the water and touch of maple syrup. Gave it a few slashes, sprinkled with Turbinado sugar and in it goes to be baked.  I baked the loaf for 20 minutes at 450 degrees and then allowed it to cool on the rack. I had a late night baking session but come morning, we were enjoying fresh baked blueberry maple slices and it was divine!  You control the sugar and sweeteners and get creative!  Make a patriotic themed loaf by adding cranberries and even chocolate or nuts.  Enjoy!

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Green Mountain Creamery: Yo Yummy Yogurt Pouches #Review and Cake #Recipe

It should be no secret by now I’m a fan of yogurt. Big time. Going with my yogurt obsession, I recently received a wonderful parcel from Green Mountain Creamery. It was boxes filled with their Yo Yummy pouches, a product geared primarily towards kids. That does not mean an adult can’t indulge. We don’t have kids, and I have tried to like yogurt that comes in squeeze containers but most brands are watery, almost slimy in texture and then loaded with sugar. The last thing you taste is the fruit and I can see why some kids prefer these types of products in a frozen state. You at least can try to get past the texture problem but then again are left with a cube of frozen sugar and colors. Not Yo Yummy!

Yo Yummy, is finally a yogurt “pouch” product that can be squeezed out and still resembles what is suppose to be: delicious, creamy yogurt. Not filled with sugars and dyes, just flavorful yogurt.

Yo Yummy actually has 10% less sugar than the national leading brands and many benefits that separate this brand from others:

• Gluten-Free
• Added Vitamin A and Vitamin D
• No Artificial Colors/dyes
• No Artificial Flavors
• No Preservatives
• Good Source of Calcium
• Kosher
• Milk derived from Non-RBST treated cows
• Made in Vermont, U.S.A.
• and packed in a BPA free pouch

It’s R-E-A-L yogurt for everyone!

I looked into Green Mountain Creamery when I saw their yogurt cups at Sprout’s Market. The flavors were tempting and after I had just one cup of their Maple flavor….I was hooked!

Yo Yummy comes in 4 flavors for you to fall in love with and all are only 90 calories:

Mixed Berry– A blend of actual real berries and not just a touch of it. You taste the full berry explosion of raspberry, blueberry, and Ssrawberry. The ingredients list these as purees and you really get that when you eat Yo Yummy. It’s a texture of yogurt where you still see the fruit, so each bite (or squeeze in this case) can taste different. We enjoyed this one greatly and I liked that I was left satisfied with just one pouch!

Strawberry Banana– My Husband is not a banana eater (I know, how sad) but I squeezed this flavor until I ran out of pouches! I enjoyed it every morning over granola and when I found strawberries on sale, added banana slices to my granola…..oh my! I was in a Straw-nana heaven with this yogurt. This Yo Yummy blend is just like the others where they use real fruit purees and you taste it until you are squeezing every last drop out. I got good with my technique by day 3, in not letting one squeeze go to waste 🙂

Strawberry– All I can say it tastes like you took fresh strawberries and just pureed them. That is the other thing, the freshness in their flavors have no match to what is on the market today. Yo Yummy uses premium products and fruit at their peak of freshness and taste because it transfers so well to your taste buds. Just like if you bit into a strawberry and yogurt parfait! Yes, you must make this one into a parfait. My Husband and I voted this flavor #1 and I admit I did not dive heavily into it because I wanted to leave it for him to enjoy. He enjoyed a pouch every morning until it was gone.

Cotton Candy– I was skeptical because I like (not love) cotton candy but never had the flavor in yogurt form. Being that Green Mountain Creamery is wholesome and fills their yogurt cups and pouches with real fruit…..I wondered if there was a cotton candy bush I had no idea existed. I did not question the cotton candy’s bush existence after I had one taste of this pouch. Think of a sweet cream and almost a touch of strawberry when eating this flavor. There is a hint of sweetness but it does not overwhelm your palette so I decided to take this flavor a notch up by making a cake!  Yo Yummy will also be coming out soon with grape and sour cherry flavors. I can’t wait!

Yup, let’s have fun and with this Spring weather, a happy cake can be made with the cotton candy flavor or any of the Yo Yummy pouches. Just 25-30 minutes in the oven and each pouch fills one ramekin. Only three ingredients needed, so let’s get started-

Yo Yummy Cotton Candy Speckled Cake (think confetti)

Preheat oven to 350 degrees

Get one small (individual size) ramekin (greased- you can use cooking spray or even Coconut Oil)

Ingredients:

• 1 Yo Yummy Cotton Candy pouch
• 1/8 of a cup of all-purpose flour (you can use Rice Flour if you wish)
• 1 teaspoon of confetti sprinkles
• 1 strawberry (if desired) and a dash of powder sugar for decor purposes 🙂

Take the Yo Yummy pouch and empty it into a bowl

Add the flour and if you wish a fluffier cake, add a dash of baking soda (1/4 teaspoon)

Mix

Once incorporated, add the confetti sprinkles and mix quickly and then fill the greased ramekin.

Put ramekin in oven and bake for 25 to 30 minutes. Check cake if done with toothpick and it will be dense like a pudding cake but a toothpick should come out clean when checking.

Allow cake to cool (if you have patience) and you can personalize these as you wish. You can eat it as is or add a scoop of ice cream. I found fresh strawberries on sale an added one on top with a dusting of powder sugar. It’s a happy cake and each person can make their own to suit their taste buds. Try it with the other Yo Yummy flavors and even your own mix-ins. Enjoy!

Visit Green Mountain Creamery and Yo Yummy at:

• Green Mountain Creamery- http://greenmountaincreamery.com/
• Yo Yummy- http://yoyummykids.com/
• On FaceBook- https://www.facebook.com/GreenMountainCreamery
• On Twitter- https://twitter.com/grnmtncreamery
• Via Pinterest- http://www.pinterest.com/gmcyoyummy/

Also, save with these generous coupons:

• Easy to print savings- http://yoyummykids.com/coupons-and-offers

 

I received the above product free of charge from Green Mountain Creamery.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

Almondina Cookies: No Bake Valentine’s Day Gelato, Sorbet and Ice Cream Heart Treats

For those of you unfamiliar, Almondina is a thin cookie that is not only less punishing caloric (only 30 calories each) wise but absolute deliciousness!  Most dunking cookies I love more how they look than how they taste because the cookies are so dry, they suck the moisture out of your mouth.  You try to dunk them to soften them and then they fall apart, so now your hot coffee is not so enjoyable anymore with pieces of dissolved cookie with every sip!  Almondina has fixed the problem but I find them better than most packaged cookies I have ever enjoyed because they are so versatile!  You do not have to commit to one flavor because they are thin cookies that come in different varieties.  You have chocolate based to the original vanilla tasting ones, to cinnamon, to even pumpkin.  You want yogurt dipped, Almondina has it and even chocolate dipped, so again this is more than just a cookie you have with a hot drink.  It is a cookie that stands alone in it’s own class of thin (but delicious) crisp cookies.  I love almonds and it started with how the nut tasted but it is also a healthier alternative.  What I like is the amount of almonds and fruit you get too.  I am not cheated out of anything, just eating less fats!  It may be a “better-for-you” cookie but what makes this dreamier, is you get all the flavor and can’t believe one thin cookie could do so much! I will be reviewing the cookies later this week and will have a giveaway for my readers.  Yes, that means the sample pack I received could be yours! So, stay tuned and just a small hint, start following and liking them on Facebook 🙂

Let Almondina Cookies make your Valentine’s Day treats not only easy and quick to make, but they will look like you dedicated all day to them. The cookies are toasted already so no need to toast in the oven. You can even add sprinkles, chocolate ganache or just the Almondina crumble itself.

I started by using Almondina Choconut, a delicious chocolate cookie that is studded with almonds and raisins. I take the cookie and break off some of the nuts to use later as decor. Using a food processor, I pulse until get a nice mix of fine and medium crumbs. In a small bowl, I add the crumb to be used for later. I again repeat the above process with the Original Almondina cookies and the Almondina AlmondDuo, a double nut cookie, which features not only almonds but also pistachios.

Take your Valentine’s Day cookie cutters (I have both metal and plastic) . Get your favorite ice cream, sorbet, or even gelato out of the freezer. I do one flavor at a time and if I do not have a flavor…..I make it. I had left-over boysenberry preserves I made a few days ago and folded it into vanilla bean ice cream to make boysenberry ice cream. You can use a cherry preserves or any flavor you desire. This not only saves money but also makes those flavors you dream of into reality.

I use a parchment square and under that place some plastic wrap. You can also use the plastic wrap by itself if you do not have parchment.  Take your cookie cutter and place it in the center of the paper/plastic. Stuff the cookie cutter with the above frozen treat of your choice and I find using a spoon and stuff by the “sliver” versus scooping is the easiest way to avoid air pockets. I use a small spatula to smooth out the Gelato and then simply use my hands to push the form out. You can also use the assistance of the parchment paper you used the cookie cutter on if you have enough overage, this also avoids getting ice cream on your fingers. Rinse and repeat!

*The above is Pistachio Gelato

 

*The above is Coconut Sorbet 

*The above is Dark Chocolate Gelato and the Boysenberry Ice Cream I made

I then place cover the molded treat and place it in the freezer for 10 to 15 minutes. If you are making more than one, make sure to not allow your ice cream to soften too much. I suggest placing the pint back in the freezer to keep it from melting. This is why I like to work with different flavors because I can rotate as I work.  If I need to hurry up a creation, I place it in the ice cube tray for a fast chill.

While everything refreezes, I start making ganache. Ganache is a simple recipe of 1/2 heavy cream and 1/2 chocolate. I use a mix of bittersweet and semisweet chocolate and slowly melt it on the stove. For convince, I place my ganache in a glass dish with a spatula for easy scooping.

Once the molded heart has hardened again, I take out one heart at a time and begin to decorate. You can use several ways:

• Spread Ganache and then the Almondina Cookie Crumbs.
• Stud the hearts with the nuts you recovered from the cookies before making the crumb and then only applying crumble to the sides.
• Make a Mold of Gelato and fill only 1/4 of the way, add Almondina Crumble and then fill again with Gelato. This gives you a crumble in the center.
• You can do half Ganache and half crumble, so you get different textures

More Ice Cream

Return the decorated heart back and allow it to set for 20 to 30 minutes. This will of course vary by size of cookie cutter and amount of frozen treat used.

I used some ganache and stencils to not only decorate the dessert but also my plate. You just smear a small amount of ganache and then some red colored sprinkles, or any color of your choice. Lift the stencil and then you have a cute design. Place the plate in the fridge and if the plate is freezer safe, it is much better because it then gets as cold as the hearts, This buys you time when you put everything together. Get your Love Bug and you have a gorgeous and delicious dessert that required no oven and just some opening and closing of the freezer ❤ This also a very kid friendly project, so make it a family thing too ❤ Enjoy!

To locate where you can buy Almondina’s Cookies or to view their large selection, please visit:

• On-line– http://www.almondina.com/
• Facebook– https://www.facebook.com/Almondina.Brand
• Twitter– https://twitter.com/almondina

I received the above product free of charge from Almondina Cookies.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.