Brad's Green Beans

Drain the water out of canned green beans and mix with the following in a saucepan:

 2 T butter
Garlic
Sage
Oregano
Thyme
Basil

Texas Mission Salsa

This recipe came to me from my cousin Charlotte

Ingredients

1 28oz can of tomatoes (whole, sliced, diced, whatever)
2 to 4 garlic cloves sliced a couple of times
1/2 to 1 seeded jalapeno pepper
a fist full of cilantro
1/4 to 1/2 of a small onion cut into chunks
heaping 1/2 teaspoon black pepper
1 teaspoon salt
squeeze of lime (optional)

Directions

Blend all ingredients until chopped and mixed well. Eat immediately or refrigerate overnight for a better flavor.

Balsamic Vinaigrette (from Julie Burnett)

This recipe comes via my cousin Julie Burnett from barefeetinthekitchen.com. It can be used as a salad dressing or drizzled on roasted vegetables and chicken wraps, etc.

Ingredients

2 tablespoons honey

1 tablespoon dijon mustard

1/2 teaspoon finely ground sea salt

1/2 teaspoon ground black pepper

1 large garlic clove, minced

1/4 cup balsamic vinegar

3/4 cup extra virgin olive oil

Instructions

1. In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper, and garlic.
2. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.
3. Store in a jar with a lid and refrigerate. Shake well before serving.

Notes

• If you choose to make this in a blender, it will be a thicker dressing.
• This recipe makes 20 tablespoons, at 81 calories each.

Sourdough Discard Whole Wheat Sandwich Bread

This recipe comes from makeitdough.com. The ingredients as listed make one large loaf and one regular size loaf.

Ingredients

564 grams water plus more for brushing
112 grams maple syrup
14 grams active-dry yeast or instant yeast
226 grams sourdough discard white or whole wheat
900 grams whole wheat flour
18 grams salt
112 grams olive oil

Directions

1. Bloom the yeast: Whisk the water, maple syrup and yeast together in a large bowl. Cover the bowl and let the yeast bloom until foamy, about 15 minutes.
2. Make the dough: Stir the sourdough discard, whole wheat flour and salt into the yeast mixture until no dry bits of flour remain. Switch to your hands and knead until a cohesive dough forms.
3. Knead the dough into the oil until completely absorbed. The dough should start greasy and gradually become smoother and less sticky. Cover the bowl with plastic wrap and let the dough rest for 15 minutes. (* If using a stand mixer, mix the dough ingredients except for the oil. Once a cohesive dough forms, knead the dough with a dough hook and slowly stream the oil into the bowl until completely incorporated about 5 minutes.)
4. Strengthen the dough: Turn the dough out onto a lightly floured work surface. Knead the dough by folding it in half, then pressing and pushing with the heel of your hand. Continue this process until the dough becomes smooth and elastic, about 5 to 10 minutes.
5. First rise: Round the dough into a tight ball, and transfer it to a clean, lightly oiled bowl. Spread oil on top of the dough to prevent it from drying out.
6. Cover the bowl with plastic wrap and set it in a warm place until doubled in volume, about 45 minutes to 1 hour.
7. Prep: Preheat the oven to 400 F. Line a 9 by 4-inch Pullman pan (see note) with parchment paper or brush liberally with oil.
8. Shape the dough and place in greased loaf pans.
9. Final Proof: Cover the loaf pan with plastic wrap. Let the dough rise untouched in a warm place. The dough should fill your pan and rise about ½ an inch above the rim, about 30 to 45 minutes.
10. Bake: Bake the dough for 10 minutes at 400 F. Without taking the loaf out of the oven, turn the temperature down to 350 F and continue baking for another 30 to 45 minutes or until the loaf registers at 200 F when probed with an instant-read thermometer.
11. Move the bread to a wire rack and let it cool completely, about 2 hours (ideally overnight) before slicing.

Greek Chicken Gyros

This recipe comes from https://www.recipetineats.com.

Ingredients

2 lb / 1 kg chicken thigh fillets , boneless skinless

Marinade

3 large garlic cloves , minced (~ 3 tsp)
1 tbsp white wine vinegar (or red wine or apple cider vinegar)
3 tbsp lemon juice
1 tbsp extra virgin olive oil
3 tbsp Greek yogurt , preferably full fat
1 1/2 tbsp dried oregano
1 tsp salt
Black pepper

Tzatziki

2 cucumbers (to make about 1/2 – 3/4 cup grated cucumber after squeezing out juice)
1 1/4 cups Greek yoghurt , preferably full fat
1 tbsp lemon juice
1 tbsp extra virgin olive oil (or more if you want richer)
1 garlic clove , minced
1/4 tsp salt
Black pepper

Salad

3 tomatoes , desseeded and diced
3 cucumbers , diced
1/2 red spanish onion , peeled and finely chopped
1/4 cup fresh parsley leaves (optional)
Salt and pepper

To Serve

4 to 6 pita breads or flat breads

Instructions

Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2 hours, preferably 3 hours, ideally 12 hours and no longer than 24 hours.

Make the Tzatziki

Cut the cucumber in half lengthwise. Use a teaspoon to scrape the watery seeds out. Coarsely grate the cucumber using a box grater. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.

Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavours to meld.

Salad

Combine ingredients in a bowl.

Cook Chicken

1. Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.
2. Remove chicken from Marinade. Cook the chicken for 2 to 3 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).
3. Remove the chicken from the grill / fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

Assemble Gyros

If your chicken thighs are large, you may need to cut them. Mine were small.

Get a pita bread or flatbread (preferably warmed) and place it on a piece of parchment (baking) paper (or you could use foil). Place some Salad down the middle of the bread, then top with chicken and Tzatziki.

Roll the wrap up, enclosing it with the parchment paper. Twist the end with the excess parchment paper to secure it and cut if desired.

I prefer to lay everything out on a table and let everyone help themselves.

Recipe Notes

• Tzatziki – makes a generous amount. But better to have too much than not enough!
• Freezing – chicken can be frozen in marinade uncooked. Once thawed, massage well to remove curdling then cook per recipe!
• Cooked chicken will keep for 4 days in the fridge.
• Nutrition per serving assuming this serves 4 using pita bread.

Gyros

This recipe comes from tastesbetterfromscratch.com. 

Gyro Meat

1 lb ground lamb
1 lb ground beef , 80/20
1 onion , small
5 cloves garlic , minced
1/4 cup breadcrumbs
1 Tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons kosher salt
1 teaspoon Aleppo pepper , or sub paprika and a dash of cayenne

½ teaspoon freshly ground black pepper

Assembly

8 pieces Pita bread , warmed
1 cup Tzatziki sauce* , homemade or store-bought
3 campari or roma tomatoes , sliced
1 red onion , thinly sliced
1 romaine heart , finely chopped
1/2 cup feta cheese crumbles , optional
Hot sauce , optional

Instructions

Make Gyro Meat (Bake in the morning or day before, if possible): Add onion and garlic to a food processor and very finely chop. Add to a bowl along with the ground meat, salt, pepper, bread crumbs, oregano, cumin, and Aleppo pepper. Use clean hands (or wear gloves if desired) to mix and mash the meat together really well, so it holds together densely.

Bake: Press meat mixture into a 9×5 inch loaf pan. Bake at 325 degrees F for about 50-60 minutes, or until the center registers 165 degrees on a thermometer. Set aside to rest for 20 minutes, and then, ideally, if time permits, refrigerate for a few hours or overnight. (Refrigeration will make the meat much easier to slice.)

Slice Meat: Remove meat from pan (reserve the fat drippings) and cut into thin strips, about ⅛ inch thick.

Brown meat: Heat a griddle, cast iron or skillet over medium high heat. Add some of the meat drippings or a little oil to lightly coat the bottom of the pan. Once hot, lay the meat slices flat in the hot pan and cook for just 1-2 minutes on each side, until browned and crisp. (Alternately, you can lay the pieces flat on a lined baking sheet and broil for a few minutes in the oven.)

Assemble Gyros: Serve gyro meat in a warm pita, topped with tomato, onion, lettuce, tzatziki, and feta.

Notes

• Make Ahead Instructions: The seasoned raw gyro meat can be kept in the fridge up to one day head. Or store cooked gyro meat in the fridge for 1-2 days before slicing and toasting on the stove.
• Freezing Instructions: Gyros freeze very well, for a quick meal another day. Add leftover cooked slices of meat to an airtight freezer safe bag or container and freeze for up to 3 months. Thaw completely, then re-warm before serving. You could also freeze the raw meat in the loaf pan. Allow it to thaw completely in the fridge before baking as instructed.
• Additional Topping Ideas: Fresh mint and parsley, sliced Kalamata olives, green bell pepper.
• For variation, try my Beef Gyros or Chicken Gyros recipe.

Tzatziki Sauce

1 cup Greek yogurt
1 clove garlic
1 Tablespoon fresh lemon juice
1 Tablespoon olive oil
1 teaspoon red wine vinegar
1 teaspoon dried dill weed
salt and pepper, to taste

Combine all ingredients in a bowl. Refrigerate until ready to serve.

Chocolate Sourdough Noir Bread

Another recipe from the Clever Carrot. For more details, go to Emilie Raffa's wonderful blog.

Ingredients

150g bubbly, active sourdough starter
350g water, preferably filtered
50g sugar (vanilla sugar is nice)
1 tsp. vanilla extract or 1 vanilla pod, seeds scraped
500g bread flour
50g cocoa powder*
9g fine sea salt
65g chopped walnuts
65g raisins
150g semi sweet chocolate chips
powdered sugar for decoration

* I used Hershey’s Special Dark, a blend of natural and Dutch process cocoas

** You will need a 6 quart Dutch oven for baking

Instructions

Make the Dough

In a large bowl combine the starter, water, sugar and vanilla. Stir with a fork. Sift the bread flour and cocoa powder together and add to the bowl. Squish everything together with your hands until all of the flour is absorbed. Cover with plastic wrap and let it rest (autolyse) for 1 hour. Note: use this time to soak the raisins in a splash of vanilla extract for extra flavor (optional). Drain and pat dry before using.

To the dough: Add the salt, walnuts, raisins and chocolate chips. Lift and fold the dough over itself several times and squish with your hands to incorporate. The dough will tear slightly as you fold. Don’t worry- this is normal. Work the dough as best you can until it comes back together into a rough ball.

Bulk Rise

Cover the bowl with plastic wrap and a clean kitchen towel. Leave it in a warm spot to rise. Your dough is ready when it no longer looks dense and has increased in volume about 1½- 2x its original size. This can take anywhere from 10 hrs @ 68 F; 5-6 hrs @ 75 F; 3-4 hrs @ 80 F depending on the temperature of your ingredients, the potency of your starter and surrounding environment (**see notes below). Optional Step: about 30 minutes into the start of the bulk rise, you can stretch and fold the dough.

Stretch & fold: To strengthen your dough, do a series of stretch and folds every 30 minutes for the first 2 hours of bulk fermentation. Simply gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat until you have come full circle. You will have completed 4 folds. Try to keep the fillings tucked into the dough and not on the outside. This will prevent burning when baked.

Shape the Dough

To cut and shape the dough, divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping). Remove the dough from the bowl and place onto the floured section. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it. Cut the dough in half to make 2 loaves, or leave it whole for a single loaf. To shape, use a bench scraper to move your dough to the non-floured section (if there is any flour present it will be difficult to shape- brush away any excess). Gather the dough, one side at a time, and fold it into the center. Flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it using quarter turns in a circular motion. You can also pull it towards you to even out its shape. Repeat this process until you are happy with its appearance.

Second Rise

Place the dough into a cloth lined 8-inch bowl or floured/lined proofing basket. It will need to rise again, about 30 minutes to 1 hour. It is ready when the dough is slightly puffy, but not double in size.

Towards the end of the second rise preheat your oven to 400 F. Cut a sheet of non-stick parchment paper to fit the size of your baking pot, leaving enough excess around the sides to remove the bread. 

Score the Dough

Place the parchment over the dough and invert the bowl to release. Using the tip of a bread lame, small, serrated knife or a razor blade, make four shallow 4-inch long cuts at 3, 6, 9, and 12 o’clock around the dough. Use the parchment paper to transfer the dough to the baking pot. 

Bake the Dough

Place your bread into the oven (lid on) and bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes. During the last 10 minutes of baking, crack open the oven door. This allows the moisture to escape, leaving your bread with a crisp crust. You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205 F.

Cool

Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Dust with powdered sugar before serving.

Notes

Because sourdough does not contain commercial yeast, it takes considerably longer to rise. In the summer months, it can take anywhere between 3-4 hours @ 85 F whereas in the winter, about 8-12+ hours @ 65 F. In the winter, I make my dough in the afternoon and leave it to rise overnight at room temperature. In the warmer months, I bulk ferment in the fridge to slow down the rise time.

Beginner Sourdough Bread

This recipe comes from Emilie Raffa at the Clever Carrot blog. I'm posting the basics here, but the actual blog post has a lot of great detail, especially for those new to sourdough bread baking.

Ingredients

150g/ 5.35 oz bubbly, active sourdough starter
250g/ 8.80 oz warm water, preferably filtered (see notes below)
25g/ .90 oz olive oil
500g/ 17.65 oz bread flour (not all purpose flour)
10g/ .4 oz fine sea salt
fine ground cornmeal or parchment paper

Notes & Tips

• For best results, weigh your ingredients using a digital scale. Because measuring cups vary in size and shape, they are not accurate for bread baking. Additionally, altitude and other environmental factors affect the density of the ingredients. You want the flour to water ratio to be correct!
• For a more soft and pliable dough, you can increase the water up to 300 g- 325 g total. In this case, be sure to use a cloth lined bowl (instead of the Dutch oven) for the second rise.
• You will need a 5 1/2 or 6 quart Dutch oven for baking

Instructions

Make The Dough

In a large bowl, add the sourdough starter, water and olive oil. Mix with a fork to combine. Add the flour and salt. Continue mixing with your fork until the dough becomes stiff. Then squish everything together with your hands to incorporate all of the four. The dough will be dry and shaggy. Cover the bowl with plastic wrap, reusable wrap or a clean, very damp kitchen towel. Let rest (autolyse) for 30 minutes or up to 1 hour, if preferred.

After the dough has rested: return to the bowl and work the dough into a rough ball, about 15 seconds.

Note: I’ve given a range in water quantity for the dough (see ingredient list above). If using 250 g of water, the texture at this stage will be quite dry and stiff. If using an increased amount of water, approximately 300-325 g, the dough will be more wet. Both textures are normal, depending on which route you take.

Bulk Rise

Now the dough needs to rise. Cover the bowl with light oiled wrap (alternatively, transfer the dough to a high-sided dough tub with lid and measuring marks). Let rest in a warm spot to rise, ideally 70-75 F. The dough is ready when it no longer looks dense and has almost doubled in size.

Note: The bulk rise time can take anywhere from 3-12 hours depending on the temperature of your ingredients, the potency of your sourdough starter, and your current room temperature. This will be different for everyone. For example, in the summer rise times can take anywhere between 2-4 hours @ 80º F/ 26º C whereas in the winter, the dough will take about 10-12 hours @ 68º F/ 20º C. Watch the dough and not the clock.

Optional Step: Stretch & Fold The Dough

During bulk rise, you have the option to perform a series of ‘stretch & folds’ to strengthen the dough. Start 30-45 minutes into the bulk rise. Gather a portion of the dough, stretch it upwards and then fold it over itself. Rotate the bowl ¼ turn and repeat this process until you have come full circle to complete 1 set. Do this once or twice spaced about 1 hour apart. Although this step is not mandatory, it will increase the total volume and height of your bread. Click here for a step-by-step video tutorial.

Note: Doughs made with 250 g of water vs. 300-325 g of water will feel completely different. The former will be more stiff; the latter will have more elasticity. One texture is neither right or wrong; just different and worth noting for comparison. When in doubt, always give the dough extra rest time in between sets if it won’t stretch with ease.

Cut & Shape the Dough

Divide your work surface in half; lightly flour one side (for cutting) and leave the other half clean (for shaping).

Remove the dough from the bowl, and place onto the floured section so that it does not stick. You do not need to ‘punch down’ the dough; it will gently deflate as you fold and shape it.

Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.

To shape: use a bench knife to move your dough to the non-floured section (if there is any flour present, it will be difficult to shape- brush away any excess). Starting at the top, fold the dough over toward the center. Give it a slight turn, and then fold over the next section of dough. Repeat until you have come full circle.

Then flip the dough over and place it seam side down. Using your hands, gently cup the sides of the dough and rotate it, using quarter turns in a circular motion. You can also pull it towards you to even out the shape. Repeat this process until you are happy with its appearance. 

Note: When shaping, the idea is for the dough to catch enough surface tension on a non-floured area in order to create a tight ball. If there is flour present, it will slide around… and drive you nuts.

Second Rise

Now the dough needs to rise again, but for a shorter period of time.

Coat the bottom of your Dutch oven with cornmeal. Alternatively, use parchment paper to prevent sticking (this is what I do, now). Place the dough inside of the pot for a “free form” second rise, about 30 minutes to 1 hour. Cover with the lid of the pot. The dough ready when it is slightly puffy but not double in size.

Preheat your oven to 450º F/ 232º C towards the tail end of the second rise.

Note: The “free form” second rise in the pot works best with a dough made with 250 g of water. It won’t spread. If your dough contains more water, skip the free from rise. You’ll need to do the second rise in a cloth-lined, floured proofing basket instead. The basket will hold its shape to prevent spreading. 

Score the Dough

Right before your bread goes into the oven, make a shallow slash about 2-3 inches long (or more) in the center of the dough. Use a bread lame, razor blade, sharp pairing or a small serrated steak knife. The cut should be about 1/4-inch deep.

Bake the Dough

Place the bread into the oven on the center rack (lid on) and reduce the temperature to 400° F/ 204° C. Bake for 20 minutes. Remove the lid, and continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. Keep in mind that all ovens are different; you might have to make minimal adjustments to these temperatures.

You can also take the internal temperature of your bread to double check that it is done. For sourdough, it should read about 205-210º F/ 96-98º C.

Remove the bread from the oven, and cool on a wire rack for at least an hour before slicing. Don’t cut too soon or else the inside will have a gummy texture!

Sourdough Discard Sandwich Bread

Ingredients

1 cup water 236 grams
1 tablespoon honey 21 grams
3 teaspoons active dry yeast 9 grams
4 tablespons butter softened (57 grams)
4 cups all purpose flour 560 grams
1/2 tablespoon salt 8 grams
1 cup sourdough discard 285 grams

Directions

1. Whisk together warm water, honey, and yeast. Allow it to sit at room temperature for about 5 minutes. The mixture should get nice and bubbly.
2. To a bowl of a stand mixer with dough hook attachment, add water yeast mixture, butter, flour, salt, and sourdough discard.
3. Knead on low speed until dough is smooth and elastic- about 10 minutes or so. It may take longer. You can also do this by hand. It shouldn't stick to the sides of the bowl.
4. To check to make sure the gluten has developed enough so the bread is nice and fluffy, it should pass the windowpane test. Grab a small ball of the dough and stretch it into a square. It should stretch thin enough to see through without breaking.
5. Place the dough in a greased bowl with a lid, plastic wrap, or towel.
6. Let the dough rise (also known as bulk rise) for about 1-2 hours (or until it about doubles in size) in a warm place like on top of a stove or on top of the refrigerator.
7. Grease 2 regular size bread pans or add parchment paper.
8. Divide dough into 2 pieces. Then roll the dough flat into a rectangle and roll it up. Pinch the ends to the rest of the loaf.
9. Add the shaped bread dough to the parchment lined or buttered loaf pans seam side down. Second rise for 30 minutes to an hour at room temperature, or until doubled. Covered with a towel.
10. Optional: whisk an egg in a small bowl. Brush on top of the dough.
11. Bake the sandwich loaf at 375 for about 45 minutes, or until a lovely golden brown color on top.
12. Allow to cool completely before slicing or storing.

Notes

• The internal temperature of baked bread should be between 195-210 degrees F
• Use really soft butter so it will combine with the rest of the dough ingredients really well and without chunks.
• Don’t over ferment the dough. It will turn into a wet sloppy disaster that won’t rise well.
• When making the dough, using a stand mixer makes the process much easier and hands off. You can also do this with your hands.

Sourdough Blueberry Muffins

 This recipe comes from SugarSpunRun.com, with my modifications. As usual, I've reduced the sugar and oil from the original recipe.

Ingredients

1 ½ cups (187 g) all-purpose flour (I used 1/2 cup whole wheat flour and 1 cup white flour)
½ cup (100 g) granulated sugar (recipe called for 1 cup...too sweet!)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon table salt
½ cup (113 g) unsalted butter melted (I used 1/3 cup vegetable oil)
½ cup (105 g) sourdough discard
¾ cup (180 g) sour cream or plain full-fat Greek yogurt (I used vanilla yogurt)
1 large egg room temperature preferred
1 teaspoon vanilla extract
1 ½ cups (210 g) fresh blueberries (I used frozen)
Granulated sugar for topping optional

Directions

1. Preheat oven to 425F (220C) and line a 12-count muffin tin with paper liners. Set aside.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate mixing bowl, whisk together melted butter, sourdough discard, sour cream, egg, and vanilla extract until ingredients are evenly mixed.
4. Add wet ingredients to dry and use a spatula to gently fold together. Once batter is about 50% combined, add blueberries and continue to mix, gently, until blueberries are well-distributed and batter is just combined. Do not over-mix or muffins will be dense and dry.
5. Evenly divide batter into prepared muffin tin. If desired, sprinkle with granulated sugar.
6. Transfer to center rack of 425F (220C) oven and bake for 8 minutes, then, without opening the oven door, decrease oven temperature to 350F (175C) and bake for 12 minutes longer/until muffins are baked through. The tops will be beginning to turn a light golden brown and a toothpick inserted in the center should come out clean or with moist crumbs.
7. Allow muffins to cool for 10 minutes in the muffin tin before carefully removing to a cooling rack to cool completely.

Pumpkin Chocolate Chip Muffins

Ingredients

1 3/4 cups flour (I use half whole wheat and half white)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons pumpkin pie spice
1/2 cup sugar
2 large eggs
1 (15 ounce) can pumpkin puree
1/3 cup vegetable or canola oil
2 teaspoons vanilla extract
1/2 cups chocolate chips

Directions

1. Preheat the oven to 375 degrees F. Line a muffin tin with liners, if desired.
2. In a small bowl, whisk together the flour, baking soda, salt and pumpkin spice.
3. In a large bowl, whisk together the sugar and the eggs until combined. Whisk in the pumpkin puree. Whisk in the oil and vanilla extract until smooth.
4. Stir in the dry ingredients until just combined - do not overmix! Stir in the chocolate chips.
5. Bake for around 23 minutes.

Irish Soda Bread Muffins

From King Arthur Baking, via my sister, Sylvia. We grew up having Irish soda bread on St. Patrick's Day. One of us loved it; one of us didn't. These muffins are a sweeter and quicker version of the bread. If you make 12 muffins, they have 217 calories each.

Ingredients

• 6 tablespoons butter (I use salted)
• 1 cup buttermilk
• 1 large egg
• 2 1⁄4 cups all-purpose flour (You can also use 1 1⁄2 cups of all-purpose flour combined with 3⁄4 cup of whole wheat or white whole wheat flour.)
• 1⁄3 cup granulated sugar
• 2 teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1⁄2 teaspoon kosher salt (I use Morton)
• 1 1⁄3 cups currants coarse sugar (Demerara, turbinado or cane) for topping

Directions

1. Preheat the oven to 400°F. Generously grease a standard muffin pan with nonstick cooking spray. You can also line the cups with cupcake papers.
2. In a microwave-safe bowl or pyrex measuring cup melt the butter on high power for 1-1 1⁄2 minutes. Add the buttermilk and stir well then add the egg and whisk everything together.
3. In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, sugar and currants (or raisins).
4. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. It will seem like too much flour, at first. Keep mixing, scraping the bottom and sides of the bowl just until all of the flour is incorporated. Don’t over-mix!
5. Scoop the dough into the prepared muffin cups. Sprinkle each with a scan 1⁄2 teaspoon of course sugar. Bake for 20-22 minutes until the muffins are nicely domed and light golden brown. Remove from the oven and allow to coop for 2 minutes then remove from the pan to a cooling rack.
6. Serve warm or at room temperature. Serve them plain, or with butter and/or jam.
   

Blueberry Ricotta Muffins

Recipe from thisdelicioushouse.com, with modifications as indicated below. If you make 11 muffins (with my modifications), they are 240 calories each, with nearly 7 grams of protein and 29 carbs.

Ingredients

2 cups all purpose flour (310 grams) - I use 1 c white flour, 3/4 c wheat flour, and 1/4 c gluten

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon kosher salt

¾ cup sugar - I use 1/2 c

½ cup butter, softened

1 cup ricotta cheese

1 large egg

1/4 c milk

1 lemon, zested and juiced (about ½ teaspoon zest, 2 tablespoons juice) - I added 1/2 t lemon extract

1 ½ cup blueberries

Directions

1. Preheat oven to 350 degrees. Coat a 12 cup muffin tin with cooking spray or liners; set aside.
2. Whisk together flour, baking powder, baking soda, and salt; set aside. In a large bowl, use a handheld mixer to beat together the sugar, butter, and ricotta until light and fluffy, about 3 minutes. Add in the egg, lemon juice and zest, and mix to combine. Pour in the dry ingredients and mix until batter is just combined.
3. Pour the blueberries into the batter and use a rubber spatula mix them into the batter (the batter will be thick).
4. Scoop the batter into the muffin tins. Place on center rack in preheated oven and bake just until a toothpick inserted in the muffin comes out clean; about 23-25 minutes. (NOTE: It took longer for me, probably close to 35 minutes or more.) Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Supersized, Super-Soft Chocolate Chip Cookies

This recipe comes from King Arthur flour. Bear in mind that it takes 24 hours. But the cookies are yummy. 16 to 17 large (4") cookies or 28 medium (3") cookies

Ingredients

2 cups (426g) light brown sugar, packed
2 teaspoons table salt
16 tablespoons (226g) unsalted butter, cut into 1" pieces
1/2 cup (113g) milk, whole preferred
2 3/4 cups (330g) King Arthur Unbleached Bread Flour, divided
2 large eggs, cold from the refrigerator
1 tablespoon King Arthur Pure Vanilla Extract
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda

2 cups (340g) semisweet chocolate, preferably 60% to 65% cocoa content*

*Use chopped wafers or bars for best results; if using chocolate chips, chop them roughly before incorporating. 

Directions

1. In a large bowl, combine the brown sugar and salt. Set aside.  
2. To brown the butter: In a saucepan over medium-high heat, melt the butter. After several minutes, the butter will sizzle and may spatter. Continue to cook the butter, swirling the pan regularly, for about 5 to 7 minutes, until it’s a dark golden brown color and brown bits start collecting at the bottom of the pan; the butter will have stopped sizzling and may also have a layer of foam on the surface. 
3. Once the butter is browned, immediately pour it over the sugar mixture (be sure to scrape out the brown bits at the bottom) and whisk vigorously to combine; this helps dissolve the sugar slightly and creates the shiny surface of the baked cookies. (The mixture will stay lumpy and won't become smooth at this point.) Set the empty saucepan aside to cool slightly. 
4. To make the tangzhong: In the same saucepan used to brown the butter, combine the milk with 3 tablespoons (23g) of the bread flour and whisk until no lumps remain.  
5. Place the saucepan over low heat and cook the mixture, stirring regularly with a whisk and then a flexible spatula, until it’s thickened, paste-like, and starts to come together into one mass, about 2 to 3 minutes. 
6. Remove from the heat and transfer directly to the bowl with the butter and sugar. Whisk until mostly smooth; some lumps of the tangzhong mixture are OK.  
7. Add the eggs and vanilla and continue whisking until smooth. 
8. Weigh or measure the remaining 2 1/2 cups plus 1 tablespoon (307g) bread flour by gently spooning it into a cup, then sweeping off any excess. Add the bread flour to the bowl with the butter and sugar, then add the baking powder and baking soda. Using a whisk or flexible spatula, stir until well combined and no dry spots remain. 
9. Place the bowl, uncovered, in the refrigerator and allow it to cool for 10 to 15 minutes. 
10. While the batter is cooling, use a serrated knife to roughly chop the chocolate into coarse pieces. Avoid chopping the chocolate too fine, as small pieces will melt when mixed into the dough. 
11. Remove the dough from the refrigerator and fold in the chopped chocolate. Cover the bowl and return to the refrigerator for 24 to 72 hours to allow the flavors to intensify. 
12. To bake the cookies: When you’re ready to bake, remove the chilled cookie dough from the refrigerator and let it rest at room temperature for about 10 to 15 minutes to allow it to warm up slightly. Meanwhile, preheat the oven to 350°F with a rack in the center. 
13. Scoop the dough into 85g to 90g portions; a level scone and muffin scoop works well here. If you’re scooping by hand, the mounds of dough should be about 2 1/4" in diameter. To make smaller cookies (that are still generous in size), scoop the dough into 50g portions using a jumbo cookie scoop. 
14. Arrange the scooped cookie dough on parchment-lined baking sheets, them 3" to 4" apart. (Five dough balls fit perfectly on a half-sheet pan. The 90g cookies can be arranged in a 2-1-2 pattern; the 50g cookies can be arranged in a slightly staggered 4 x 2 pattern.) For consistently shaped cookies, roll each piece of dough into a smooth ball before baking.
15. Bake the large (90g) chocolate chip cookies for 18 to 22 minutes or the smaller (50g) cookies for 15 to 18 minutes, until the edges are set and the cookies are browned, rotating the pan halfway through baking to ensure even browning. (For best results, bake one pan of cookies at a time.) Remove the cookies from the oven and let them rest on the baking sheets until cool enough to handle, at least 15 minutes. 
16. Storage information: Store leftover chocolate chip cookies, covered, for up to 5 days; their slightly crispy edges will soften and the cookies will maintain a soft texture. Freeze baked cookies for longer storage. 

Notes

• To avoid scooping chilled (relatively hard) cookie dough: Scoop the dough after about 1 to 2 hours of chilling (step 11) and then return to the refrigerator to continue chilling for 24 to 72 hours. Follow the recipe as otherwise written. 

• For a more complex, less sweet flavor: Replace up to 1 cup (170g) semisweet chocolate with bittersweet chocolate (between 70% to 75% cocoa content).

• To bake immediately (no overnight rest): Prepare the recipe as written through chopping the chocolate (step 10). Prepare a 9" x 13" pan with a parchment paper sling; lightly grease the shorter, exposed sides of the pan with nonstick spray. Fold in the chopped chocolate, and then immediately transfer the batter to the prepared pan. Spread the batter evenly in the pan. Bake at 350°F for 34 to 38 minutes, until well-browned and set. A toothpick or thin knife inserted into the center should come out with some moist crumbs but no raw batter. Cool the cookie bars completely before using the sling to remove them from the pan and slicing.

• Scooped cookie dough can be also stored in the freezer (after step 13). Bake frozen cookie dough until the edges are set and the cookies are browned, about 22 to 24 minutes. These cookies will spread slightly less than cookie dough that was baked after a 24-hour rest in the refrigerator, but they’ll still have their signature shiny appearance, soft texture, and caramelized flavor.