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Monday
Mar312014

Greek Yogurt Everything Bagels

Everything bagels

For Secret Recipe Club this month, I was assigned to The Spiffy Cookie, written by Erin. Erin has a PhD in Microbiology, so she is not only a spiffy cookie, but a smart cookie too! When reading her “about” page, I felt an instant connection when I saw that she thinks peanut butter and chocolate is the best combination! Also, for a good chunk of time, she lived right down the 90 from where I’m from, so we’re practically neighbors! Although I only made one recipe from her blog, head over to see all of the other delicious things she makes! 

We’re carb people. A toasted bagel in the morning is great, especially when it is used for a breakfast sandwich. Everything bagels are our favorite, but I prefer to only eat them on the weekends since onion and garlic breath is no bueno! Joel and I have tried making bagels once before, but they ended up as flat as a pancake, so store bought has been the way to go for us. Until now.  Although I found many delicious sounding recipes, as soon as I saw Erin’s recipe for Greek Yogurt Everything Bagels, I knew it was high-time for us to try our hand at homemade bagels again. Everything about these bagels was great. They were easy to make and delicious to eat, especially with an egg and some bacon between them! I’m so glad I finally gave homemade bagels another try. Thanks for the great recipe, Erin!

2 cups Bread Flour
1 1/2 cups Whole Wheat Flour, divided
1 teaspoon Salt
1 cup Warm Water
2 1/4 teaspoons Active Dry Yeast
1 1/2 tablespoons Sugar
1/2 cup Plain Greek Yogurt
12 cups Water
1 tablespoon Baking Soda
3 tablespoons Everything Bagel Mix

In a large bowl, whisk together the bread flour, 1 cup of the whole wheat flour, and salt; set aside. In the bowl of a stand mixer fitted with the dough hook attachment, combine the water, yeast, and sugar. Whisk together and let sit for 3-5 minutes, or until slightly foamy. Add the yogurt to the bowl and mix, then slowly add the flour mixture, alternating between slow and medium speeds as you add the flour. Mix for 5 minutes, or until the dough is no longer sticky. If it is still sticky after 5 minutes, add the remaining whole wheat flour 1-2 tablespoons at a time (I ended up using about 2-3 additional tablespoons). Form the dough into a ball and place it in a large bowl that has been lightly greased. Cover the bowl and allow the dough to rise for 1 hour, or until doubled in size. Remove the risen dough and punch it down. Divide it into 8 equal pieces. Press your finger through the center of the ball to form it into a bagel shape; repeat with remaining dough balls. Place them on a lightly greased pan and allow them to rest until risen but not doubled, about 30 minutes. Preheat the oven to 500 degrees. Bring 12 cups of water to a boil in a large pot, then add the baking soda. Line a baking sheet with parchment paper and sprinkle with cornmeal. In batches, boil the bagels for 1 minute per side. Remove them from the water and place them on the prepared baking sheet. Sprinkle the tops with the Everything Bagel Mix topping. Bake for 5 minutes, then rotate the pan, lower the oven temperature to 450 degrees, and bake for an additional 5 minutes, or until the bagels are a light golden brown. 

*I was out of parchment, so I baked my bagels on a stoneware baking sheet. After the 10 minutes in the oven, the bottoms were soggy from the residual boiling water. I transferred them to a metal baking sheet and baked them again for another 5 minutes. When I try this recipe again, I plan to either use the metal baking sheet right away, or put the bagels on a baking sheet to dry off a bit after boiling, then transfer them to another that has been lined with parchment to bake. 

SOURCE: The Spiffy Cookie

 

Sunday
Mar302014

Everything Bagel Mix

Everything Bagel Mix

“Everything” is a flavor that we love. Be it on bagels, pretzels, or bread, it’s as if we can’t get enough. There is just something about that salty combination of garlic, onion, and seeds. Stay tuned to see how I used this delicious mix! 

3/4 teaspoon Kosher Salt
1 tablespoon White Sesame Seeds
3 teaspoons Black Sesame Seeds (I used toasted sesame seeds)
2 teaspoons Poppy Seeds
1 tablespoon Dried Onion Flakes
1/2 teaspoon Onion Powder
1/4 teaspoon Garlic Powder

SOURCE: Momofuku Milk Bar

Thursday
Mar202014

No-Bake Energy Bites 

No Bake Energy Bites

As soon as I get home from work, I’m always rummaging through my pantry or fridge looking for a snack. Usually, I end up eating something unhealthy, like cookies. Sure, I could have carrots and hummus, but I’m always craving sweets. Enter these no-bake snacks. They are like little bites of granola; sweet and filling, but somewhat healthier than a cookie, since there is no butter or sugar involved. These little bites are delicious for an afternoon snack, midnight snack, or even a breakfast on the go. 

1 cup Oats
2/3 cups Coconut Flakes
1/2 cup Creamy Peanut Butter
1/2 cup Ground Flaxseed
1/2 cup Chocolate Chips
1/3 cup Honey
1 tablespoon Chia Seeds
1 teaspoon Vanilla Extract

In a large bowl, stir together all ingredients until well mixed. Cover and chill for about 30 minutes. Roll the chilled mixture into ping-pong sized balls. Store in an airtight container for up to 1 week. Makes 15-20 granola bites. 

SOURCE: Gimme Some Oven

Wednesday
Mar122014

Sriracha Turkey Meatballs

Sriracha turkey meatballs

We don’t repeat many recipes in this house, so when we do, it’s for a good reason. I’ve made these meatballs a few times in a month because they are just so good! They are incredibly versatile too! They make a deliciously quick dinner, but they would be just as awesome on an appetizer plate at a party. We added them to our weeknight meal repertoire, over a bed of brown rice (cooked in the rice cooker because it’s the only way I don’t burn it). Delicious, simple, and filling!

For the Meatballs
1 pound Ground Turkey
1 Egg
1/2 cup Plain Breadcrumbs
2 inches Fresh Ginger, grated
1/2 teaspoon Soy Sauce
1 bunch Scallions, divided
Black Pepper, freshly cracked

In a large bowl, combine the turkey, egg, breadcrumbs, grated ginger, soy sauce, black pepper, and 2-3 of the sliced scallions. Shape the mixture into golf ball sized meatballs and place them on a baking sheet that has been lined with foil. Bake at 350 degrees for 25-30 minutes, until the meatballs are fully cooked. You should be able to make about 2 dozen meatballs with the mixture. 

For the Sriracha Glaze
2 tablespoons Soy Sauce
1 tablespoon Rice Vinegar
1/4 cup Brown Sugar
2 tablespoons Sriracha
1/2 cup Water, divided
2 tablespoons Cornstarch 

In a small saucepan, combine the soy sauce, rice vinegar, brown sugar, sriracha, and 1/4 cup of water. Stir the mixture over medium heat until the brown sugar has dissolved. In a small bowl, make a slurry with the cornstarch and the remaining 1/4 cup of water. Add the slurry to the saucepan and stir to combine. Allow the mixture to simmer until the glaze thickens and becomes glossy. Brush the glaze over the tops/sides of each of the meatballs. Sprinkle the meatballs with remaining scallions and serve over rice, or with toothpicks as an appetizer. 

SOURCE: Budget Bytes

Monday
Feb242014

Peanut Butter Pie

Peanut butter pie

I can’t believe that it is already the end of February. Somehow, I have the feeling that 2014 is going to fly. With the end of the month comes Secret Recipe Club Reveal Day! This past month, I was assigned to Nicole’s blog, I Am A Honey Bee. I absolutely enjoyed every second of searching through Nicole’s blog, reading about the food she cooks, her scrapbooking, her travels, and her family, including her super cute Boston Terrier and her sweet little baby daughter. Boston is one of my favorite cities, so I enjoyed her posts that explored the New England area. I also enjoyed her scrapbook posts, as I have scrapbooked for quite some time (though I’ve fallen away recently). Every recipe that Nicole posted sounded like something I’d make in my own kitchen. I couldn’t help but think as I read through her posts that if I lived in the Boston area, we’d be fast friends! After narrowing my choices down to about 2 dozen recipes, I finally settled on this peanut butter pie, thanks to a little help from my brother. His birthday was mid-month and my mom had us all over for dinner. As I do every year, I volunteered to bring dessert. I don’t know why I bother asking Michael what he wants me to make, because every year he responds by saying “anything with Oreo or peanut butter flavor”. Perfect! This recipe made more filling than needed for the pie, which would have been perfect to make individual pies, but I chose to eat it by spooning it onto the leftover Oreos from the crust. Thanks Nicole, for helping me to join my brother’s two favorite flavors into one delicious birthday pie. I had a great time getting to know you this month! 

8 ounces Oreos (about half a package)
4 tablespoons Butter, melted
4 ounces Chocolate Chips or Finely Chopped Chocolate (I used dark)
1/4 cup Peanuts, chopped
1 cup Heavy Cream
8 ounces Cream Cheese
1 cup Creamy Peanut Butter
1 cup Powdered Sugar
1 can (14 ounces) Sweetened Condensed Milk
1 teaspoon Vanilla Extract
1 teaspoon Lemon Juice 

Process the cookies in a food processor until crumbs are formed. Dump the cookie crumbs into a bowl and add the melted butter; mix well. Firmly press the cookie crumb mixture into a 9” pie plate. Melt the chocolate in a double boiler or the microwave for 30-second intervals, stirring between each, until fully melted. Pour the melted chocolate over the cookie crust and spread into an even layer. Sprinkle the chopped peanuts over the chocolate and place the pie plate in the fridge to firm while preparing the filling. Pour the heavy cream into the bowl of a stand mixer and using the whisk attachment, whisk the cream until soft peaks form. Place the whipped cream into the fridge to chill. In a large bowl, beat the cream cheese and peanut butter until well combined. Add the condensed milk and beat until incorporated. Slowly add the powdered sugar and blend until fully incorporated. Add the vanilla extract and lemon juice and beat until smooth. Fold 1/3 of the whipped cream into the filling with a rubber spatula until blended. Then fold in the remaining whipped cream until no white streaks remain. Pour the filling into the pie plate and most the top with a spatula. Sprinkle with additional peanuts or chocolate, if desired. Refrigerate for until 3 hours before serving.

SOURCE: I Am A Honey Bee

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