I Just Might be in Trouble..

So this morning my Eldest and I decided to get breakfast started while Daddy slept. Dangerous thing to do, leaving two chocolate lovers to decide on breakfast. Thank goodness there are chocolate-lovers who have gone before us, writing recipe books to document their findings. Eldest Daughter and I selected a recipe from Veganomicon: Chocolate Chip Brownie Waffles. Mmmmmm.

What???

Who says you can't have chocolate for breakfast? I mean, they're waffles, after all. And isn't that breakfast food?

They were fantastic! So good that I am going to all the trouble to type out the recipe for you to try.


Chocolate Chip Brownie Waffles
Veganomicon - Moskowitz & Romero

Measure these into your sifter:

2 c white flour

2/3 c cocoa

1 T baking powder

1/2 t baking soda

1/2 t cinnamon

1/2 t salt

Mix these in an extra large bowl:

1-3/4 c soymilk (I used almond milk because it's what I had)

1/4 c water

1/2 c soy yogurt (I used mashed firm tofu because it's what I had)

1/3 c oil

2/3 c sugar

1-1/2 t vanilla

Sift in the dry stuff, then blend with a whisk. When it’s almost mixed, blend in:

1 c vegan semisweet chocolate chips, coarsely chopped

1/3 c chopped walnuts

Ladle the batter onto your preheated (well oiled!) waffle iron. We didn't use much syrup but added a few strawberries, bananas, and whipped cream (not vegan, but whatever).

Enjoy!

Glorious Bread!

I've had the Artisan Bread in Five Minutes A Day from the library for, like, 3 months now. They just keep letting me renew it, so I'm keeping it! The authors of the cookbook made a recipe for Family Fun and I tried it out. Fabulous! Seriously. If you make this recipe, you will be singing "Bread glorious bread!" before long, I promise.

The Dough

2 c lukewarm water
1 1/2 T granulated yeast
1 1/2 T sea salt
3 large eggs, lightly beaten
1/2 c honey
1/3 c canola oil
6 c unbleached all purpose flour
1 c whole wheat flour

In a large bowl or lidded container, stir together the water, yeast, salt, eggs, honey, and oil or melted butter, then mix in the flours. If needed, the last bit of flour can be incorporated with wet hands.

Loosely cover the dough and let it rise at room temperature until it collapses on top, about 2 hours.

Use the dough immediately or refrigerate it in a lidded (not airtight) container and use it over the next five days. It can also be frozen in airtight containers or freezer bags for up to one month (we recommend freezing the dough in 1-pound portions for ease of use). Frozen dough can be shaped, rested, and baked after it has defrosted overnight in the refrigerator. To cut a recipe's worth of dough from the bulk batch, dust the surface of the dough with flour, then use kitchen shears or a knife to snip off what you need.

The Bread

Lightly grease an 8-1/2- by 4-1/2-inch nonstick loaf pan. To help the dough hold its shape while it rises, cloak it: dust it with flour, then quickly shape it into a ball by stretching the surface and tucking it under the bottom, then rotating it a quarter-turn as you work.

Stretch the ball into a loaf shape as shown and place it in the pan (it should be about three-quarters full). Let the dough rest for 90 minutes covered loosely with plastic wrap, 60 minutes if you're using fresh, unrefrigerated dough.

Heat the oven to 350 degrees. Brush the top of the loaf with the egg wash, then use a sharp, serrated bread knife to make three cuts across the top. Place the loaf on the oven's center rack and bake it until it's brown and firm, about 45 minutes. Remove the loaf from the pan and let it cool completely on a rack before slicing.


YUUUUUUUMMMMM!

Cornbread yum yum

How many of you out there love Jiffy? I mean, who doesn't, right? Well now you can say, "I used to love Jiffy, but Anna showed me a better recipe and now my life has changed forever." Really, go ahead and just say it because I'm about to change your cornbread-making forever. Ok, ok, that's a bit lofty... but here's an awesome cornbread recipe that you seriously won't be able to stop eating. I mean, look at that pan. That's after our family of 2 adults and 2 small girls have eaten dinner. We LOVE this stuff. Here goes:

Golden Sweet Cornbread
(originally from allrecipes.com)

1c all purpose flour (I've used a combo of whole wheat or white wheat that worked well)
1c yellow cornmeal (I've used blue before and if worked fine)
2/3c sugar
1 1/2t salt
3 1/2 t baking powder
1 egg
1c soy milk
1/2c veg oil
1/2t vanilla

Preheat oven to 400 and grease your pan (either a 8x8 or something equivalent). Combine flour, cornmeal, sugar, salt, and baking powder. Stir in egg, milk, and veg oil until well combined and pour the batter in the pan. Bake 20 minutes or until the center is done.

Made it!

I made this smoothie today and it's awesome!!! Very filling and quite good. My 3 year old liked it because it was pink and my husband asked if it had protein in it (um, no). Try it, you'll like it!

How do you like my iphone photography standing in my kitchen? I didn't remember to take a picture of it until after I had finished it.